Hi all! Just a note to inform you and next month I’ll be including three course menus complete with recipes accompanied by complimentary wines……..stay tuned
I would like to tell you all out there about a great Shiraz wine from Barefoot Wineries. It is a velvety, smooth, berry infused wine that is perfect either as a sipping wine or a wine to be served with rich red meats such as prime rib, roast beef, or a Wellington. At 13.00 a bottle this is a wine not to be ignored. This wine is available at all LCB’s as well as wine stores.
Hey guys, sorry for getting back so late with another wine blog. Recently, I had the pleasure of attending the wine tasting of some of northern Mexico’s wines. I found a couple excellent choices. A chenin blanc, and a petit syrah.The first being a Chenin Blanc is from the winery of Santo Tomas. A refreshing wine with citrus notes, a refreshing bouquet, and pale wheat in colour. The taste is refreshing on the palate, and posesses a delightful finish. This wine would be great pared with Coquilles St. Jacques, any light white fish.
The other is a medium bodies Petit Syrah, also from L. A. Cetto. A great wine to be pared with Beef Wellington, or a Baron of Beef.
Monte Xanic Their Cabernet Sauvignon has a pleasant robust bouquet, the wine is rich in tanins, yet disappointing on the palate.
Santo Tomas Their Sirocco is pleasant on the palate, soft in flavour. The Duetto is a beautiful well-rounded wine, rich in colour.
I believe that, given time and patience, these as well as other Mexican wineries will become contenders on the world market.
Now I have sampled many rose wines and had yet to find one to my taste: that is, until I was introduced to Arrowleaf rose. Mostly Pinot Noire kissed with a hint of Chardonnay. A refreshing, yet slighly sweet wine ( due to its strawberry and cherry notes), I would recommend this wine for any occassion and would be a fine compliment to most summer dishes, be them roasted eggplant with zuccinni, to Coquilles Saint Jacques, to any pasta dish served with a subtle cream sauce.
On Monday, I had the pleasure in experiencing a Pinot Blanc from Grey Monk. What a wonderful accompaniment to leftovers – not saying that this is a ‘leftover wine’, but what a great pairing! What would also be a nice accompaniment to leftovers would be a Reisling from the same Vineyard. The Pinot Blanc is a golden straw in colour, reminiscent of the colours of fall, the bouquet is fresh, slighly spicy, yet fruity in flavour. The Reisling is fresh, clean, and tangy. Try it and experience it for yourself.
Most people will agree that when asked about what to serve at a fall dinner, most would answer ‘Chardonnay’ or ‘Sauv. Blanc’. A great alternative is a viognier, a great fall wine that has the heaviness of a chardonnay, but without the harsh oakiness (whether it’s oaked or unoaked, both, in my opinion, both taste the same). There is a buttery quality to this wine as well as a citrisy note, that lingers long aferwards. By far, this would be a great choice for your ThanksGiving dinner this fall, but could and would be better served with a chorizo infused pasta dish. So try this wine an alternative for this holiday weekend.