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Featured Wines
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Home Featured Wines

Find a Specific Wine

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Featured Wines

Welcome to our Featured Wine section. Here, you'll be able to browse through an archive of wines we've featured by category. You can browse the wines by category by selecting a wine category from the options above.

Alternately, you can use the drop down menus to find a specific wine. Simply select a category from the left box, then select any of the wines within that category from the right box and hit "go." It will take you straight to that wine's write up!

If you'd like to learn more about any of the wine categories, grape varietals and/or wine regions, visit out "learning center" from the menu on the left, then select "wine."



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.

 
Maison de Lamartine Crème de Cassis de Bourgogne PDF Print E-mail
Featured Wines - Reds
a picture of Maison de Lamartine Crème de Cassis de BourgogneBy Brian Miracle, Certified Sommelier

Burgundy, France
Non-Vintage

Maison de Lamartine’s Crème de Cassis de Bourgogne is a grape-based liqueur from the village of Charnay-les-Macon in the Burgundy region of France. The cassis (black currant) are picked and sorted just as any other wine, but are then left to macerate for 1-6 months before straining, pressing and filtering. Sugar is then added before bottling.

Aside from the obvious sipping, you can have a lot of fun with this liqueur. Do what the locals do and add a touch to a glass of that other Burgundy white wine (Aligoté), and you have a Kir. Add a splash to a glass of Champagne and you have a Kir Royale. Hey, you could add a splash of this to just about anything and it would be a happy improvement!

That magical feeling of Christmas can best be summed up by my good friend, Hermey the Elf. “I love wine so much! If I wasn’t currently in dental school, I’d wanna become a winemaker.” If truer holiday words were ever spoken, then I don’t know what they are. That one gets me every time …
 
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