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
2000 Some versions of Pinot Gris can be a little sour for our taste. Not this one from Oregon’s Willamette Valley. Juicy is the best way to describe its complex flavor palate. The rich taste of peaches and other tree fruits, citrus and melon blend beautifully in this well balanced wine that comes in with just a hint of sweetness and finishes moderately dry. Those fruit flavors are enhanced by some nice spices and a bit of toasty wood. Although we detected some oak and spice in the nose, this is not a particularly aromatic wine. But it is a flavorful one. It’s also clean, smooth and very reasonably priced. And, when it comes to food, it’s very versatile. It goes well with creamy dishes like fettuccine Alfredo, pasta carbonara and eggs Benedict. It’s a natural with macaroni and cheese and also will pair nicely with Chinese-style barbecued pork, mild chicken curry, pork roast and vegetable pates. OTHER GOOD BETS THIS MONTH
2000 We bought more than our share of Coppola’s 1999 Claret. We’ll be buying more of the 2000 version, as well. The aromas in this traditional Bordeaux blend of Cabernet Sauvignon and other red grapes jump right out of the glass. Black cherries and plums, some herbs and a touch of tobacco characterize both the nose and the flavor. Medium-bodied and a bit drier than the 1999, this is an excellent wine for red meats and full flavored cheeses. 2000 From a single vineyard in California’s Russian River Valley, this Pinot Noir is light red in color and light to medium bodied. It comes in with a little sweetness, then turns immediately dry. Look for complex fruits flavors, especially black cherries and a hint of leather in the taste. Pair it with simpler foods, like baked or roasted chicken, chicken in red wine sauce or tilapia or other light fish. Image by S. Parks Halls Back to the Wine Rack index page |
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