|
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?
|
|
Featured Wines -
Whites
|
|
By Pete Bressert, Balzac Wine Bar
Eugene, OR - USA
Vintage: 2009
I cannot express how infatuated I am with this wine. King Estate is dedicated to sustainably grown fruit with a hefty amount of the juice coming from its own organic farms. With flavors of green apple, melon and citrus, a mineral palate is followed by a focused finish. I love to pop a bottle of this with a dinner of chicken cordon bleu. However, the wine is quite versatile and great with Asian foods, seafood, poultry and salads. ~ $17
|
|
Featured Wines -
Whites
|
|
By Pete Bressert, Balzac Wine Bar
Burgundy - France
Vintage: 2009
Remember all white burgundy is chardonnay. This wine is from the Macon-Villages region which, translated roughly, is the towns around Macon. So historic is the town, a city in Georgia was named in honor. There is no oak used in the making of this wine. Stainless steel tanks are used in the wine making process to preserve the freshness and liveliness of the wine. These are not meant for aging and are intended for everyday consumption. Hors d’oeuvres, grilled fish with fresh herbs and goat milk cheese are natural complements to the wine.
|
|
Featured Wines -
Whites
|
|
By Pete Bressert, Balzac Wine Bar
Trentino - Italy
Vintage: 2009
Much in the same as the aforementioned Alsace, Trentino wines are influenced greatly by its neighbors. The region was, and is still called by some, Sudtirol. Once under the hegemony of Hapsburg Austria, the character of wines from the area is more clean and linear than the perfumed and flaccid wines of Friuli to the south. A defining factor in this is the soil composition. Located at the base of the Alps, the dirt has far more calcium and granite, which provides better drainage and imparts more minerality to the wine. As for food, almost anything goes with the exception of red meats and strong cheeses. Versatility is the name of the game.
|
|
Featured Wines -
Whites
|
|
By Pete Bressert, Balzac Wine Bar
Alsace - France
Vintage: 2007
Because of its unique corner of the world, Alsace, although it lies in modern day France, has quite a Germanic tradition. It is world-renowned for its dry rieslings. Less sweet than its brethren from across the border, I find that Alsatian rieslings offer a more dynamic food and wine pairing experience. It goes well with cheeses such as gruyere and gouda, light onion flavors like leeks or ramps in spring, seafood such as sole and trout, and white meats. You’ll be amazed next time you have Thai!
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 8 Next > End >>
|
|
Page 6 of 8 |
Loading...
