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Reds
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Reds


Buty PDF Print E-mail
Featured Wines - Reds

a picture of Buty
By Cory Sebastian of Sebastian's Fine Food & Spirits

Columbia Valley, Washington State, USA
2009

This Washington state blend jumped out as a star. With varietal composition of 64% Merlot and 36% Cabernet Franc, Buty displays the control and elegance that these grapes can have, with bright fruit on the nose and front palate, preserved strawberries with a touch of vanilla with the unexpected tannins finishing the taste. Being incredibly well-balanced, this wine would be fun to pair and easily consumed. My recommended pairing would be pork tenderloin with a tree fruit compote. The wine notes of a slight sweetness on the palate, which would complement a fruit sauce that is so often served with pork. I would keep this wine with pork or poultry; it wouldn't quite stand up to a bone-in marbleized piece of beef. Buty is not an everyday drinking wine; each vintage is released on March 1st and each bottle is sold for $40—and it is well worth it—but perhaps wait to enjoy on a special occasion.

 
Dare Viader PDF Print E-mail
Featured Wines - Reds

a picture of Dare Viader
By Cory Sebastian of Sebastian's Fine Food & Spirits

Napa Valley, USA
2008


Viader is famously known for producing big, jammy Napa Valley Cabernet Sauvignons. I was very interested in trying the Dare Cabernet Franc. California is doing some really incredible things with grapes that have been previously used for blending like Cabernet Franc, and they are showing to be as strong as some of the more common stars. With a nose of raspberry and tobacco, I expected and hoped for those flavors to transcend into the palate and finish with meaty tannins, and it does just that. Medium acid and alcohol balances perfectly with the palate. This is a wine I would order to impress the most 'old world' centric 'foodie' or wine geek. It definitely features characteristics of new world California, but the fruit is not over-extracted and doesn't seep vanilla through its pores. Viader Dare is at the "sweet spot" price point, between $20 and $30; however, it will be more difficult to find.

 
Oveja Negra PDF Print E-mail
Featured Wines - Reds

a picture of Oveja Negra
By Cory Sebastian of
Sebastian's Fine Food & Spirits

Maule Valley, Chile
2010


Another french grape is blended with Cabernet Franc in this Chilean sheep. Overa Negra, which literally translates to ‘black sheep,’ is composed of 70% Cabernet Franc and 30% Carmenere. Like the Merlot does in the Buty, the Carmenere softens the Cabernet Franc and creates a very user-friendly, approachable and affordable red wine. The Maule Valley in Chili is the oldest and largest valley; however, it is not the most produced. That area mainly produces Bordeaux varietals, with the exception of Carmenere. I have enjoyed this wine many times with any number of dishes; recently, it paired perfectly with beef carpaccio with arugula and capers. I would recommend this wine for groups. It would satisfy any red drinker regardless of their palate, and is the most value-driven of these six. A bottle can be picked up for under $10, and I would go as far to say this is one of the best under-$10 I have had.

 
Chateau Malbat PDF Print E-mail
Featured Wines - Reds

a picture of Chateau Malbat


By Cory Sebastian of Sebastian's Fine Food & Spirits

Bordeaux, France
2009

Ah … Bordeaux. You can smell it from a mile away, and you gotta love it. The nose is classic Bordeaux, with a faint smell of cedar and leather which is misleading to the palate. This blend is 95% Merlot and 5% Cabernet Franc and is very soft throughout, with brighter berry notes and very delicate tannins. Chateau Malbat is another great value; this can be found for less than $15, which is a great deal for a great Bordeaux. I would recommend paring this with duck or lamb, as lamb and Bordeaux work very well together. A dish that would stand up to the nose of the Bordeaux, but not over power the palate, is herb-crusted lamb chops with a port demi-glace.

 
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