The Wine RackBy Suzanne and Parks Hall
Drinking wine is fun. But many people make it too complicated. That’s why for more than 10 years, we’ve tried hundreds of wines and shared what we’ve discovered with newspaper, magazine and now Travellady.com readers. Our approach to wine tasting may not be scientific. But it is down-to-earth. Since we believe wine and food are a natural combination, we consider that when trying wines and make pairing suggestions for every wine we recommend. You may not agree with all our choices. But you can be assured that the wines we recommend, whether priced at $10 or $40, represent good value. And speaking of prices, please remember that they can vary from city to city and that some wines may not be available everywhere. Top Pick
1997 About $45 The holiday season is the time to let out all the stops when it comes to wine and other beverages. With that in mind, we’ve stretched our normal cost restrictions to suggest this rather expensive California sparkling wine and an old port, worthy of having in a liquor cabinet. The DVX is smooth, rich and creamy. The nose showcases fresh green apples, pears, melons and has hints of vanilla and honey. Look for citrus and green apple, cherry and raspberry flavors enhanced by a touch of toasted nuts. Made from a 50-50 blend of Chardonnay and Pinot Noir grapes, this is a bready, delicious, dry sparkler that will grace any holiday gathering. Dry sparkling wines generally are very versatile when it comes to food. With the DVX, we recommend oysters, seafood sausage and lightly sauced seafood. It’s also a good match with most chicken dishes, duck, quail and pork. For dessert, offer mild cheese, fresh fruit or fruit tarts. OTHER GOOD BETS THIS MONTH
Cockburn’s Nothing is better on a cold winter’s night than sipping a fine Port by the fire. This one is extraordinary and one of the best Ports we have ever had. It has a lovely butterscotch and honey nose. Pleasantly sweet and full bodied with caramel, fruit and toasty nut flavors, it’s a wonderful after dinner drink.
1999 Deep purple-red in color with a concentrated nose of spice, berries and grape skins, this is a blockbuster Shiraz filled with berry, chocolate and spice flavors. It’s quite dry with modest tannins. This jammy wine deserves hearty foods like grilled leg of lamb, ribeye steaks and full-flavored Cheddar and other cheeses. Image by S. Parks Halls Back to the Wine Rack index page |
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