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A typical Merlot is light on the palate with aromas and flavors of black cherry, currant, cedar and green olive. Typically, it is not complex … at least not when compared to Cabernet Sauvignon and other red grape varietals. The tannins (what make a wine “dry”) range somewhat, but are usually less than that of other reds. This makes Merlot an excellent choice when introducing someone to red wine. We’ve featured here four different wineries’ interpretations of this classic red. Each gets the Alcoholmanac stamp of approval. Go out and buy these reds today and join us in our tastings. Let’s begin, shall we?
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Featured Wines -
Whites
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By Brian Miracle, Certified Sommelier
Cava D.O., Spain
Non-Vintage
Poor man’s Champagne? Maybe, but don’t tell the Spanish folks that! The Penedes area of Catalonia has been a hotbed for quality Spanish bubbly since the 1870s. For the most part, native Spanish grape varietals are used for cava. In this case, the breakdown is 55% Macabeo, 40% Parellada and 5% Chardonnay. Two native grapes, one classic Champagne varietal. The result is an explosion of melon, mineral, small bubbles and enough tasty fruit to make Don Quixote wanna charge full-speed toward the opening of the bottle and never come out!
Pound for pound, a good bottle of cava represents one of the truest alternatives to the much more expensive of all bubblies, which is Champagne. I say this because cava is made in the same style as Champagne, known as the Methode Champenoise method. This means that the secondary fermentation occurs within the same bottle, the same as in Champagne. Sure, Champagne is king, but Spanish cava still represents the best bang for your windmill … er, buck. |
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Featured Wines -
Whites
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 By Brian Miracle, Certified Sommelier
Non-Vintage
Let’s begin with bubbles. She’s currently up next and will be dancing to “Eye of the Tig-” … wait … er … wrong “bubbles.” If you’re talking about a festive, holiday-inspired wine that pretty much epitomizes celebration, it starts with bubbly. In Italy, that bubbly is called Prosecco. Prosecco is the quintessential sparkling wine from Italy, hands down. This version is comprised of the Glera grape, and it hails from the famed wine region known as the Veneto. This particular example is done in the “frizzante” style. Frizzante, you ask? A long-lost member of the Wu-Tang Clan? Not quite, but it is a term that describes a style of Prosecco as being just “slightly sparkling.”
Italians realize the importance of pairing wine with food, and Prosecco may be the most food-friendly sparkler on the planet. The bracing acidity, paired with the smaller “bead” (bubbles), creates a flattering accompaniment to a wide array of Italian fare. Cheese? Yes. Seafood? Hell yes. Auto grill paninis? Uh huh, tried it. Not too shabby. In fact, the only time that’s not right for enjoying Prosecco, according to most native Italians that I’ve met, is when you’re sleeping.
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Featured Wines -
Whites
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By Pete Bressert, Balzac Wine Bar
Marlborough – New Zealand
Vintage: 2009
Founded in the 1860s, Auntsfield is the first and oldest winery in Marlborough. The fruit for this wine was grown on the original “Long Cow” Paddock, land used in colonial times to graze the Auntsfield house-cow. An iconic wine to be sure, the wine dazzles in the glass with a straw gold color. Typical flavors abound, with notes of gooseberry, passion fruit and tropical fruits. This wine does, however, have more of an old world taste to it rather than the racy acidity often associated with New Zealand. |
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Featured Wines -
Whites
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By Pete Bressert, Balzac Wine Bar
Sancerre – France
Vintage: 2008
Sancerre is located at the east end of the Loire Valley and produces the world’s greatest Sauvignon Blancs. “Vieilles Vignes” is French for old vines, and the age of Cottat’s are 30 years old. Limestone-rich soil produces a wine of golden green color. Complex and intense, flower blossoms passion fruit give way to a palate that is extremely rich but well balanced. I find it to be a perfect match for smoked fish, but it is great just by itself.
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