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 Don’t hesitate! This incredibly delicious blend from California’s Caymus winery is produced in limited supply and is worth every penny of its price. Conundrum is the proprietary name the winery gives to this blend of Chardonnay, Sauvignon Blanc, Semillon, Viognier and Muscat grapes. And what a blend it is! From first to last sips this is a palate pleasing wine. The aromas and flavors are complex, fruity and floral with nice honey and spice undertones. Apricots, pears, citrus, figs and buttery oak are just some of the flavors that come bursting through and literally coat your tongue with richness. Well balanced, full bodied and moderately dry, this is an elegant wine which we must confess, we love to just sit and sip. Don’t hesitate to put it on the dinner table, though. It’s meant for fish and also will pair well with most any moderately spiced foods. Veal piccata or other dishes made with lemon juice are other excellent matches. It’s great with sushi. OTHER GOOD BETS THIS MONTH
2000 Pale and very clear in color the Groth has a nice easy-going nose rich in citrus. The flavor is reminiscent of ambrosia without the sweet marshmallows. There’s a hint of coconut in this silky, soft wine which is crisp, clean and dry. Serve this well balanced wine chilled, but not icy, with simple fish and chicken preparations. It’s also a good bet for brunch. 1999 While the nose comes on strong, then quickly fades, the flavors hold up well in this offering from New Zealand. Peaches and melon combine with some grassy undertones here, to produce a very pleasant, crisply dry wine. Some nice oak adds to the complexity of the flavor of this wine which is a natural with pasta topped with creamy sauces and seafood and other creamed dishes. Rich cheeses also are good matches. Image by S. Parks Halls Back to the Wine Rack index page |
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