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Our goal, here at GrapeSmart, has always been to guide value-minded consumers through the somewhat treacherous labyrinth of cheap stuff to find the best wines out there under $25.

As a guide, I feel I’ve been a little remiss lately. Not that I don’t think it’s good to find value in the world’s most storied wine regions, but I think maybe some readers would benefit from going back to basics, the most basic basics, to make value Bordeaux – or any other wine, for that matter – maybe make a little more sense.

So let’s bring it all back to Square One:

1. Unless you’re drinking a “specialty” fruit wine, it’s just grapes in there. When people talk about tasting strawberries, blueberries, cat pee or saddle leather, none of those things are actually in the wine. The various scents/tastes come from the grapes, the place the grapes were grown/the way the grapes were grown (terroir) and the way the grapes were fermented. Some bouquet and taste elements such as wood, vanilla, coconut, etc come from the wooden barrels where some wines are aged. That’s basically it.

It’s the ju-ju of the wine making process that turns grapes on a vine into what winds up in the glass – in all its flavored glory. That alchemy of sunlight, water, grapes, growing conditions, craftsmanship and fermentation. It’s a natural wonder. And even though your wine might taste like grapefruit, there really isn’t any grapefruit in there – really.

2. Give it a swirl. No matter what you might be afraid of, it won’t make you French. What it will do is “wake up” the wine and allow the juice to release molecules to help you better smell and taste the wine, providing a more layered, richer overall experience. Go on – try it. If you feel self-conscious, we won’t watch.

3. Find some body to love. When we talk about “body,” we mean the structure of the wine and how it feels in your mouth. The combination of acid and sugar/alcohol. The tannins (that “puckery,” dry-mouth feeling you get with some red wines). The way it all comes together on your palette when you take a sip.  Sometimes this is also referred to as the spine or the backbone but – like the aroma/bouquet/flavors I mentioned before – there are no actual bones in your juice. It’s just an expression.

4. Enjoying a good screw [top] doesn’t make you cheap. There are a whole host of reasons why producers across the planet are choosing not to put a cork in it. It’s no longer just the bottom-dollar liquor store libations that are easy to open these days – even a couple of the nicer Napa Cabernets have screw tops now. I’ll let you in on a little secret: Some of the world’s finest Champagnes are fermented with the type of crown caps found on bottles of beer. Cork no longer equals class. So feel free to screw off with impunity.

5. When it comes to wine, location is everything. Except when it isn’t. Generally speaking, certain types of grapes have been grown in certain places [Europe] for a really, really, really long time. Sometimes these grapes are mixed (blended) with other grapes from the same vineyard or region, sometimes there is only a single type of grape (varietal) in the bottle, but – especially in places like France and Italy – the resulting wine is named for the place from which the wine comes. This is why you’re likely to run into a bunch of French Burgundy (and white French Burgundy, as well), but very few bottles labeled French Pinot Noir. In the Americas, Australia and other “New World” regions, wines tend to be labeled by what’s in the bottle. For example, New Zealand Sauvignon Blanc is wine that can come from anywhere in New Zealand, fermented from Sauvignon Blanc grapes.

6. Spitting or swallowing is a personal choice. Although it’s sort of strange to find so much expectorating in an environment as typically rarefied as the wine world, there’s a very simple reason why people do it: To avoid getting drunk. If you choose to spit – baby, it’s all good. Or if you’d rather swallow, we won’t judge; just know that you won’t be able to taste for very long stretches – and you’ll probably want to make sure you have someone to drive you home.

Certainly I didn’t even scratch the surface of what there is to learn. And beware even the wine “expert” who claims to know it all. But everyone has to start somewhere, and these few intro bits should set you up to start you on your way – especially if you’d like to try attending a wine tasting.

Have a question? ASK! Always ask! Whether it’s at your local wine shop (Lord knows I’m forever bugging the guys near me), or by writing to Jess or me here at GrapeSmart. It’s easy to be intimidated, but – instead – just try to have fun. Salut!

Several weeks ago, I had the exquisite pleasure of attending the 2007  Union des Grand Cru des Bordeaux tasting in Los Angeles. For those who don’t speak French, “Union des Grand Cru des Bordeaux” translates, roughly, as “The Incredibly Fancy Wines From the French Region of Bordeaux. You Can’t Afford Them. Don’t Even Bother.” Look it up.

There were over one hundred wineries pouring at the event. Representatives stood behind low tables covered in white tablecloths, ice buckets, bottles and business cards. In the center of one portion of the cavernous conference room were lovely banquets of fresh fruit, colorful cheeses and a variety of crackers to absorb a bit of the booze. Separate tables supported shiny silver spittoons. Guests in subdued attire slowly wandered from table to table, shmoozing, sipping, smiling, spitting.

The room was divided according to the regions of Bordeaux:

Graves (Pessac-Leognan, Sauternes and Barsac); Medoc (Saint Emilion, Pomerol, Listrac-Medoc, Moulis-en-Medoc,

Bordeaux AOC

Margaux, Saint-Julien, Pauillac, Saint-Estephe). For the purposes of this piece, I will not go into the history and importance of Bordeaux, because I cannot do the proper justice which many an expert has already done on the region, and I could not begin to match the authority of these historians.

I’ll simply provide some broad stokes.

Red Bordeaux (called Claret, in the UK), is the most widely produced wine type in this region (outnumbering white wine by about 10 to 1), and is generally made from a blend of Cabernet Sauvignon, Cabernet Franc and Merlot. To round out the “Fab Five” of Bordeaux, Petit Verdot and Malbec are also permitted, although these are blended in less

frequently. While Carmenere is also authorized, this varietal is now difficult – if not impossible – to find in the area, since replanting never quite took hold after the Phylloxera epidemic of 1867.

As a very broad generalization, Cabernet Sauvignon (Bordeaux’s second-most planted grape variety) dominates the blend in red wines produced in the Médoc and the rest of the left bank of the Gironde estuary. Typical top-quality Chateaux blends are 70% Cabernet Sauvignon, 15% Cabernet Franc and 15% Merlot. This is typically referred to as the “Bordeaux Blend.” Merlot (Bordeaux’s most-planted grape variety) and to a lesser extent Cabernet Franc (third most planted variety) tend to predominate in Saint Emilion, Pomerol and the other right bank appellations. These Right Bank blends from top-quality Chateaux are typically 70% Merlot, 15% Cabernet Franc & 15% Cabernet Sauvignon (Oz Clarke Encyclopedia of Grapes p. 129 Harcourt Books 2001 ISBN 0151007144)

Second in production is white Bordeaux, which is grown only in Graves and is mostly (exclusively, in the case of the sweet Sauternes), made from Sémillon and Sauvignon Blanc grapes, with neither varietal making up more than ninety percent of the blend. Typical blends are usually 80% Sémillon and 20% Sauvignon Blanc. Muscadelle is sometimes included, as well, to round out the flavor of the wine, although rarely – if ever – playing a predominant role. On occasion, one can find small amounts of Colombard and Ugni Blanc mixed in, as well.

For me, the greatest thing about the Union des Grand Cru des Bordeaux tasting was the discovery of amazing Bordeaux whites – specifically from the Pessac-Leognan region. Each region in Bordeaux has its own terrior and as a result, the flavor profile of each wine differs noticeably from one parish to another. While I found most of the Bordeaux Blanc to be pretty special, it was the Pessac-Leognan whites that really took my breath away: Pure peachy-grapefruit refreshment. Silky smooth. Perfectly balanced (I mean perfectly). I cannot overstate how enamored I am of these velvety wines.

But while far, far below the sky-high prices of their darker brethren, bottles of white Bordeaux do not come cheap. What’s a value-minded vino-holic to do?

Luckily, there are several options:

1. Don’t buy Grand Cru: Right after the Bordeaux tasting, I dove into research and trips to local wine shops, trying to recreate the magic of what I had sampled in that large conference room – minus the hefty price tag.
   

   Chateau Loudenne Blanc

   What I eventually found was a 2006 Chateau Loudenne. While not from one of the premier Chateaux, this wine is so incredibly delicious that the sommelier at a recent celebratory dinner stopped to comment on our choice to bring it to the restaurant. He did this several times. And then helped himself to a small pour. With a nose of sweet almonds and a soft, velvety mouthfeel rich with grapefruit and lanolin, who needs to spend Grand Cru prices to experience a similar level of deliciousness? Especially when this beautiful bottle cost me only $20. Maybe $21. Let me say that one more time: Even the sommelier at a restaurant with 2 Michelin Stars stopped to praise this “value” wine. It really was remarkable, especially when you consider that bottles from up the road in this region run $80+. I can’t recommend the Chateau Loudenne more highly, but there are plenty of incredible Bordeaux wines out there that are selling for a comparative song, simply because they lack that coveted First, Second or Third Growth status. But if “Cru” matters to you, remember that there is a significant price difference between First and Second Growth (Premiers or 1er and Seconds or Deuxiemes Cru Classe), Second and Third Growth (Troisiemes), Third and Fourth Growth (Quatriemes), and Fourth and Fifth Growth (Cinquiemes). The cost plummets even more precipitously when you go from Fifth Growth down to Cru Bourgeois – which is the class from which the Loudenne comes – although the Cru Bourgeois designation was officially done away with in 2007. Any value vinophile worth his or her salt should simply find the wines classified Cru Bourgeois before ‘07 and hunt these bad boys down*. You know you’ll be getting an absolutely incredible value for the money. But one shouldn’t place too much emphasis on growth classification; just because a wine is Second, Third, Fourth, Bourgeois, etc., does not mean it’s far inferior to Premier – especially as the quality of some of the First and Second Growths waxes and wanes over the years.

2. Don’t buy chateau-bottled Bordeaux: While there is very concentrated hoopla over several important Chateaux in the region, wine making in Bordeaux is not confined merely to grand properties where they grow and ferment their own. Like almost everywhere else in the world, Bordeaux also produces wines blended from several different properties – sometimes even the fancy ones – although you’d be hard-pressed to find this information on the label. This practice is actually borne of the age-old négociant (”merchant”) system – identical to the system that produces Cameron Hughes and Layer Cake Wines in the US. Winemakers source what they feel is some of the best fruit in the area and mix it to create their own special blend.
3. Don’t buy “Bordeaux”: Instead, opt for the lesser-known appellations in the region, which are producing solid stuff at a fraction of what the classic parishes pull in. Look for appellations like Premières Côtes de Blaye, Premières Côtes de Bordeaux, Côtes de Francs, Côtes de Castillon, Cadillac, Côtes de Bourg, Fronsac and Montagne-St-Emilion. These are some of the “new” appellations, but they are all within the Bordeaux AOC. For potentially even bigger bargains, look for “Bordeaux blends” in regions entirely outside of Bordeaux – Like Loire, for example. Wines produced in other AOCs will not taste the same as the identical blend from Bordeaux, but there will be a similar and recognizable flavor profile you might really enjoy.
4. Meet Meritage: The blends that produce Meritage are the classic Bordeaux mixtures, in varying proportions – made in America.
   

   The Meritage Association

From the website:

Meritage wines are provocative red or white wines crafted solely from specific “noble” Bordeaux grape varieties and are considered to be the very best wines of the vintage.

Meritage, pronounced like heritage, first appeared in the late 1980s after a group of American vintners joined forces to create a name for New World wines blended in the tradition of Bordeaux. The word was selected from more than 6,000 entries in an international contest. Meritage combines “merit,” reflecting the quality of the grapes, with “heritage,” which recognizes the centuries-old tradition of blending, long considered to be the highest form of the winemaker’s art.

While many bottles may contain the Bordeaux blend, only those that belong to the Meritage Alliance can use the name on the label. The Good: It’s generally really good wine at non-Bordeaux prices (although this doesn’t mean they’re necessarily value priced). The Bad: It isn’t true Bordeaux.

One final note: Good wine – whether it’s from Bordeaux or anywhere else in the world – is the wine that tastes good to you. I’ve spoken to several industry veterans who have had the good fortune of experiencing several of the most renowned and celebrated wines on the planet. In each case, these experts remembered some of the wines as being perfect and lovely and delicious and incredible…and some of them tasting like…well…crap. Undrinkable. They poured their – otherwise perfect – glasses down the sink.  I spoke to one man who said he went to a special winery dinner where, unbeknown to the head sommelier, they switched the bottle of the 3- or 4-figure wine of the evening with a bottle of Charles Shaw.  The sommelier’s reaction was tepid: He thought it was a pretty decent bottle of Two-Buck Chuck and that the “exceptional” wine was quite a disappointment.

My point is this: Bordeaux is known for producing some truly special wines – for people who like to drink Bordeaux. There are no points given for paying top dollar for something you don’t want to drink. A region or a designation only makes the wine better in the way that a designer label improves a pair of jeans: Perhaps it’s an indication of quality or a certain cut or style, but there are a lot of other factors that determine the right fit.

Have fun, try a bunch of stuff, and buy what suits you. Maybe that’s Chateau Lafite-Rothchild, or maybe it’s something with a pretty label and a small price tag you buy from Trader Joe’s. In the end, you are your own expert, and only you can determine what you like to drink and how much you’re willing to pay for it.

* Crus Bourgeois Exceptionnels:

Exceptional AND value-priced, too

Château Chasse-Spleen (Moulis-en-Médoc, Moulis-en-Médoc)

Château Haut-Marbuzet (Saint-Estèphe, Saint-Estèphe)
Château Labegorce Zédé (Soussans, Margaux)
Château Ormes-de-Pez (Les) (Saint-Estèphe, Saint-Estèphe)
Château Pez (de) (Saint-Estèphe, Saint-Estèphe)
Château Phélan Ségur (Saint-Estèphe, Saint-Estèphe)
Château Potensac (Ordonnac, Médoc)
Château Poujeaux (Moulis-en-Médoc, Moulis-en-Médoc)
Château Siran (Labarde, Margaux)

Blind tasting with Byron at BottleRock

I’m going to let you in on a deep, dark secret – one that has been burning inside the most hidden recesses of my soul: I can’t identify different red wines, based on taste alone.

Yeah, I know. And sometimes I leave the dirty dishes in the sink overnight, too. Sue me.

But this secret bothers me and I have vowed to do better, so the other night I made a move to change my life. I drove over to BottleRock – Culver City, and told my-favorite-waiter-who-never-gives-me-discounts-even-when-I-flirt-like-a-crazy-girl, Byron, to line up some reds and let me puzzle through their mysteries. I also ordered a grilled cheese sandwich.

Cute little British Byron said he’d help me out and help me out he did! After disappearing for a few minutes, he returned to my table with four glasses containing two-ounce pours, and lined them up on a diagonal. Byron gave me instructions on the order in which to try each taste, and then bounced merrily away like some benevolent spirits pixie, tending to the thirsty masses.

Out came my notebook and down the hatch went the first wine.

The strong blast of alcohol heat clued me in that what I was drinking was young. The nose contained lots of delicious

Taste test

plum and raspberry and cherry. It tasted of rich, ripe red fruit but felt a little oily. It had a medium body and a short finish. I thought it was a Cabernet.

My next taste smelled like a combination of dill, fennel and cherry – but was very pleasant, despite the somewhat odd-sounding mix. On the palate this wine was floral and herbaceous and really lovely, with definite strawberry notes and high – but not overwhelming – acid. It was a little thin, but ended up being my second-favorite pour. I noted that this wine was probably a Shiraz.

Wine number three was big and jammy. It smelled and tasted like cough syrup, but not in a super sweet way. Again, I picked up some dill on the nose, but on the palate it was mostly cherry. This pour was huge and hot, but contained smooth tannins. “I’m picking up tannins,” thought I, “so this is probably a Cab!” I decided I had been wrong about the first wine and crossed the varietal off my notes. I told you I have no idea what I’m doing.

The final pour had a nose of plum, a little hay and a bit of petrol, so when I tasted it, I was incredibly surprised at how smooth and delicious it was. This wine was massive, with a silky mouthfeel and flavors of delicious plum. It was a little hot, but all of these wines seemed to need age or decanting. This was another favorite. I decided it was a Pinot Noir, because I like making stuff up.

Wine consumed, sandwich finished, Bryan sprang back to my table and took a look at my notes. To his credit, he didn’t laugh at me at all – not even once – which is why I love him, even though I always have to pay full price.

MacMurray Pinot Noir

The first wine, the one jotted in my notes as Cab Sav (?) turned out to be Pinot Noir – a 2007 MacMurray Ranch Pinot Noir (about $17 per bottle) from the Central Coast of California, in fact. Duh. (Super delicious)

My second tasting was not a Shiraz, as I had thought, but a Zinfandel – a 2006 Puccioni Zin from the Dry Creek Valley, in Sonoma County, California ($28). I love Zinfandel; it’s one of my favorite varietals. And apparently I can’t tell a Zinfandel from a hole in the ground. Or from a Shiraz. Man, I’ve got some catching up to do.

Wine three – the one I so wisely guessed was a Cabernet based on the tannins – was a 2005 Robert Keenan Winery Merlot (about $35 per bottle). A big Merlot, mind you, but still not Cab.

Keenan Merlot

Finally, wine four was a 2006 Josh Cellars Amber Knolls Cabernet Sauvignon, from Napa Valley (about $15 a bottle). If you know anything about wine, you know that Cabernet Sauvignon is not really the same as Pinot Noir. Oops.

So how did I get all of these wrong? More important, what should I remember for next time?

Let’s start with Pinot Noir:

Pinots tend to be lighter in body, but are often complex and aromatic. New World Pinot Noir is more fruit-driven than Old World Pinot Noir, but I find that this is – in general – a given for all New World vs Old World wines. Pinot also possesses a more earthy character, often containing notes of mushroom/truffle, smoke, spice, tea or floral perfume. I only picked up on the heavy fruit in my Pinot pour, which pinned this as a New World wine. In my defense, I did register its lighter body, too, but I didn’t sense a trace of earthiness. But maybe that’s my bad.

Zinfandel grapes

Zinfandel:

Because of the huge variation in alcohol from one Zin to another (anywhere from 13% to over 18%), this wine presents a very diverse flavor profile. The term “jammy” is pretty popular as a description, since Zinfandel tends to possess big, concentrated blackberry, boysenberry, raspberry and/or black cherry fruits. But often woven within the chewy flavors are hints of black pepper, clove, anise and herbs. The more alcohol, the bigger and more concentrated the Zin. These are the “monster Zinfandels” you may have heard about. However, these 16%+ alcohol heavy hitters lack balance and acidity, and therefore don’t pair well with food. In the taste that I tried at BottleRock, I detected some of the herbs in the wine. Also, this must have been a lower alcohol Zin because I didn’t get drunk found the pour to be thin and high in acid.

By contrast…

Shiraz/Syrah:

Syrah/Shiraz grapes

Are big, bold, bad (in a good way) motor scooters. Despite having two different names, these are actually the same grape. It’s also known as Hermitage, but that name is a protected French designation (like Champagne). Australian and South African producers call the wine Shiraz. If it comes from France, the United States, Argentina or Chile, it’s labeled Syrah.

These wines display firm, smooth tannins, and are medium-to full-bodied. Huge black cherry, blackberry and plum fruits are common, but so are more exotic notes of bell pepper, black pepper, spices, licorice, lavender, chocolate, vanilla bean, smoked meats and musk. If you remember, I found the wine I described as Shiraz to be herbaceous (not spicy) and thin. See where I went wrong?

Merlot grapes

Merlot:

Merlot can be soft and mellow or big and bold. Obviously, the tasting notes will be different, depending on the heft of the wine.

In general, Merlot presents with fruit-forward black fruits like blackberry and plum and blueberry. It can also contain cherry and currant. It is also common to pick up floral flavors and stronger notes like cocoa, black pepper, clove, caramel, bay leaf, green peppercorn, green olive or bell pepper. With a bigger Merlot, you might find yourself chewing through smoke, tar, coffee, leather, cedar or cigar box. Milder Merlot will be more floral, with toasty tastes of vanilla and coconut and sweet wood. It is also worth mentioning that, although usually on the softer side, Merlot can be tannic – especially bigger Merlot. This might be why I got my pour confused with Cab Sav.

Cabernet Sauvignon:

Cabernet Sauvignon grapes

“The noblest of all grapes,” “the king of red wine grapes,” the darling of collectors and connoisseurs, Cabernet Sauvignon contains the most tannins of any other wine – love it or hate it – which makes this the best wine around for aging. Cabs can present a similar set of flavors as Merlot, although Cab Sav is not as sweet and soft as Sideways-maligned Merlot. Cabernet Sauvignon ranges from medium-to full-bodied and the tannins support all that plummy, berry fruit.  Depending on the way it’s aged, Cabernet Sauvignon can also be rich, warm and spicy on the palate, with notes of vanilla or tobacco, warm spice and sometimes leather, toast or tar. Some fancy folks talk of pyrazine, which is a green pepper or sometimes asparagus-like flavor imparted from under-ripe grapes. This is not a wine fault, and is often attributed to growing influences.

The fact that I thought this pour was a Pinot is proof that I need to drink more.

Maybe I’ll do this with another blind tasting at BottleRock and a full glass of the MacMurray Pinot Noir to start.

Gourmet Monthly Wine Club, Premier Series, December Shipment

WineClubReviews is not a name we chose by accident. It is our mission to personally sample and review each club, in order to bring you real reviews. This way we can provide you with the best information for making a personal, informed decision about the best wine club to meet your imbibing interests!

Wine Club Shipment Review

Gourmet Monthly Wine Club

We received a Gourmet Monthly Wine Club Premier Series shipment, at a cost of around $29.95 (plus shipping and handling). Inside were both a white and a red; for the price, Jessyca and I both felt they were both worth every penny. You can also catch our Gourmet Monthly Wine Club Review (Premier Series) at WineClubReviews.net.

I wrote about the white wine in my recent post, Orvieto, Vinho Verde and Pinot Blanc – Oh Dear… The wine in the Gourmet Monthly Wine Club shipment was the Orvieto part of that piece. Specifically, 2008 Palazzone Umbria Dubini Bianco , which is an Orvieto from Orvieto DOC, located near Umbria and Lazio, in Italy.

Palazzone Dubini Bianco - definitely delicious

When Jess first poured our glasses, the wine was right out of the refrigerator. Yes, refrigerator. At least for now, we’re still regular, everyday folk, and don’t have special cellars kept at specific wine-friendly temperatures. But the reason for special cellars kept at specific wine-friendly temperatures is that wine really does work better when it’s served the way it wants to be. Refrigerators are too cold. As a result, our first impression of the Palazzone Umbria Dubini Bianco was that it was rather bland; the taste had been chilled right out of it.

As the wine warmed a little, it really opened up. The bouquet unfolded with ripe peach and pineapple and a touch of hay. Flavors of apple and stone fruit and honey revealed themselves as if waking up from hibernation. Another interesting thing that happened was the sweetness that hit me over the head on my first sip was soon rounded out with more acid and a satisfying structure that took all but the tiniest hint of sweet away.

The red part of this program was a 2007 Emilio Moro Finca Resalso Ribera del Duero.  From Australia. Ha!

Tinto Fino, fine for the price

OK, obviously from Spain (That was just a little bit of wine humor. OK, sorry. I’ll just get back to my review now…).

In fact, the family-run winery of Bodegas Emilio Moro is located in the Rioja region of Spain, and – typical to the area – their Tinto Fino is a special clone of Tempranillo grapes (for more Tempranillo goodness, you might want to also check out my review of Campo Viejo Crianza).

Tempranillo is sometimes described as juicy raspberry, perfume-y, dry earthy…and…leather. This Tempranillo I found to have a nose of oak and mineral, a bit of heavy-handed alcohol and a lovely smell and taste of black cherry. It bowled me over with tannins at first, but the more it breathed, unsurprisingly, the better it got. I also thought that this wine would be well served by decanting. It will certainly stand up to cellaring for 3 – 5 years.

As reviewed by Wine & Spirits Magazine on 10/09: Rating: 88/100 – Made from young tempranillo vines (from five to 15 years old), this wine offers simple, refreshing red flavors on a large scale. Serve it with chorizo.

I didn’t love this wine, but I did love the Palazzone Umbria Dubini Bianco. And there is something I should add about the price: For awhile Jess and I thought this shipment was priced at $45.95, and at that cost we were both deeply unsatisfied. However, once we learned that the shipment was closer to $30, everything changed. In fact, these wines seemed perfectly priced at around $15 each. Despite not being a huge fan of the Emilio Moro Finca Resalso Ribera del Duero, I feel I still got my money’s worth.

Even better about the Gourmet Monthly Wine Club: Each shipment can be mixed and matched to include wine or beer, cheese, chocolate, premium cigars or fresh cut flowers. That, alone, is worth the price of admission.

Learn About Wine...here!

Wine bars are all the rage right now. In fact, here in Los Angeles it almost seems like we’ve got about as many new enotecas as marijuana dispensaries. Trust me, that’s a lot of vino.

While I’ve been loving this trend, I have also really noticed that there is a distinct lack of wine education offered by these establishments. It’s rare to find a place that hosts classes or opportunities to learn about what they have on the menu and why. Often the waiters are kind and helpful and exuberant, but they can’t really offer a breakdown of what went into the bottle – and how one can get the most out of it.

To fill that void, Los Angeles is lucky to have Ian Blackburn leading us from the levels of oeno-ignorance to aficionado. Through his company, Learn About Wine, he offers everything from Intro to Wine classes; to Wine, Cheese and Chocolate Pairings; to credential programs for consumers and professionals.

Ian also organizes grand tasting events which gather the best of the bunch across a wide array of categories. Often, the actual vintners are present to discuss their product and, without condescension, answer all questions. Everyone – novice and expert alike – leave having learned something.

On Wednesday, January 27th, Ian is partnering with Wally’s Wines and Spirits to offer a tasting of hundreds of Bordeaux’s best wines. Most of the actual Chateau owners are turning out for this Union des Grand Crus de Bordeaux event, and will be pouring and discussing their own.

When was the last time you got that at a wine bar?

At $49 per ticket, this tasting is actually a fraction of the price of a single bottle of Grand Cru! Tickets are still available, and I encourage you to come out and enjoy this experience.

Our Bordeaux knowledge went from 0-60 at the BevMo! tasting that featured 100 Bordeaux wines and it helped us better understand French wine, winemaking, and red blends from around the world. We highly recommend these types of events in general, but this one will be special.

If you’re ready to learn about wine, Ian Blackburn’s Learn About Wine events are the way to go. And if you’re going to go, the Union des Grand Crus tasting is a great place to start.

Register today to get your spot!

I recently had the pleasure of trying several types of wine that – prior to my drinking them – I had never even heard of before. They were an Orvieto from Italy, Vinho Verde (a slightly effervescent wine) from Portugal and Pinot Blanc from Austria and the Alsace region in France.

Orvieto is a Denominazione di Origine Controllata (DOC) located in Umbria and Lazio, Italy, centered specifically around the commune of Orvieto. Wine has been made here since the Medieval days of yore, although the actual wine making has changed a bit;  while Orvieto whites were once known for their golden sweetness, now similar sweet wines are only produced in small quantities, and the majority of whites are made dry and delicious.

Most Orvieto whites are crafted from a blend consisting primarily of Grechetto and Trebbiano grapes (often called Procanico in this area, and referred to as Ugni Blanc, St. Émilion, Thalia and White Hermitage in other parts of the world). Eight blended red varietals are sold under the Rosso Orvietano DOC.

The beautiful Italian town of Orvieto

The Orvieto I tried – a 2008 Palazzone Umbria Dubini Bianco (try saying that ten times fast) – is comprised of all five of the standard varietals from this Italian region: Procanico, Grechetto, Verdello,  Malvasia and Drupeggio.

Palazzone Umbria Dubini Bianco, as you might have guessed from the name, is a white wine. In the glass, it has the color of light golden sunlight and a nose of dried honey, apricot, pineapple and hay. The consistency is almost creamy; it’s smooth and somewhat thick. It has a lovely balance and flavor of apples and honey and stone fruit. Not sweet, but not overly sharp and acidic, either – even though this wine is aged in steel tanks. And at around $15 a bottle, it isn’t just the color that seems like sunshine in a glass.

Vinho Verde is my most exciting new alcoholic discovery, next to Jess’ La Finca Chardonnay find and adult Arnold Palmers. Vinho Verde, or “green wine,” is a popular Portuguese wine, from the Minho region in the north – a rainy and protected designation of origin (in Portuguese: Denominação de Origem Controlada (DOC)). The name doesn’t refer to its color, but rather its youthfulness: Vinho Verde is best enjoyed within a year of bottling.

Green, green wine...stay close to me...

While available in both white and red varietals, white is exported far more than red and is rumored to be the tastier of the two (although not, perhaps, for the Portuguese, who tend to drink more of the red stuff). For the purposes of this piece, I will be referring to white Verde.

Although these wines do not qualify as sparkling or even semi-sparkling, they do contain a lovely, light effervescence. The Portuguese actually play this up by pouring one’s glass of Vinho Verde from a dramatic height. This sets all those tiny bubbles to frothing, and enhances the overall experience of the drink. But even poured from a more normal altitude, it’s still super yum.

Vinho Verde is less alcoholic than most of the wines we’re used to here. The most potent ones, made from the Alvarinho grape, top out at 11% alcohol by volume. This makes Vinho Verde great for lunch and picnics and not people who’re looking to get totally wasted – although, especially in the hot summer sun – this wine can pack a more powerful punch than you might expect.

Vinho Verde is light and crisp and refreshing and cheap. There is great stuff to be had between $5 and $10, although some go all the way to $20. I just finished a bottle of Trajarinho Vinho Verde, a blend of Trajadura and Alvarinho grapes, for about $10. It was the color of light straw with a nose of green apple and honeysuckle and peach. In the mouth it was fruity and lively and magically delicious, with flavors of honey and peach and citrus and green apple and the slightest touch of yeast. It bears repeating that Vinho Verde should not be cellared – but at these prices it’s worth it to drink up!

Pinot Blanc, like its fiery cousin, Pinot Noir (genetically mutated sibling, actually), is mysterious, seductive and – apparently – kind of hard to get to know.

Not Chardonnay

Pinot Noir is genetically unstable, and sometimes a vine will produce all black fruit, but for one cane that grows all white. These freakish grapes (which are grown in their own right) are used to make still Pinot Blanc and bubbly Cremant d’Alsace in France (although buying a bottle of “Pinot Blanc” does not necessarily mean you’re getting Pinot Blanc if it comes from the Alsace AOC (speaking of freakish…). Pinot Blanc from that region only means it was made from Pinot varieties).

The most full-bodied and well-known Pinot Blanc wines (whether you’re looking for Pinot Blanc or “Pinot Blanc”) hail from Alsace. Sometimes Pinot Blanc grapes are used in the making of Champagne, although in the Champagne region, Pinot Blanc is usually called Blanc Vrai. Pinot Blanc is most widely grown in Italy, where it is known as Pinot Bianco; it is also grown abundantly in Slovenia and Croatia, where it’s called Beli Pinot.  In the United States, what we tend to label Pinot Blanc is actually a variety called Melon de Bourgogne or Muscadet, but looks a lot like Chardonnay on the vine.

I’ll give you a minute to catch up.

Actually don’t bother, let’s just get right to the tastings!

Hop on over to Tasca and try a glass

I first tried Pinot Blanc while at Tasca wine bar with my friend, Jordana. It was her pour, and she picked a good one: Light straw color in the glass, with a lively nose and taste of green apple and a little citrus. An almost effervescent crispness. It was delicious, refreshing and – frankly – quite a surprise! Great balance and a nice, firm body. Went incredibly well with our ridiculously flavorful braised short ribs with spinach and goat cheese agnolotti with brown butter and sage sauce, and Tasca’s succulent wild mushroom linguine (with five types of mushrooms!) that made both of us sigh with pure contentment.

To recreate the joy of that experience, I went straight away to a local wine shop to pick up a bottle of my very own.

Much to my significant disappointment, they did not carry the 2008 Hopler Pinot Blanc from Burgenland, Austria. Instead they sold me a 2006 Domaine Stirn Pinot Blanc, from the Alsace AOC (and what did we learn about Pinot Blanc from the Alsace AOC, kids? Right. Could be any ol’ Pinot.) It was Pin-ew, in fact. Not impressed. I found it thicker and sweeter than the light, crisp Hopler. A bit flabby, without a lot of character. I guess one could describe it as the Billy Baldwin of beverages…

Anyway.

Whatever your taste or interest in adventure, I encourage you to try something new in 2010. In fact, I’d recommend you do it with an open heart and a glass of Vinho Verde.

Two Great Things That Go Great Together

In the interest of full disclosure, I don’t read Playboy for the pictures, either. If I want to see well-lit T&A, I’m lucky enough to be able to step into my shower. You wouldn’t believe the money I don’t spend on internet porn.

I’m a big fan of Playboy for a reason that has nothing to do with literary merit or bouncy body parts. His name is Dan Dunn. He’s known as The Imbiber; he’s the spirits writer for Playboy and he just gave me a big ol’ box o’ booze to review.

Never stop believing in miracles, kids.

The only thing naked in this post will be my reviews. But don’t hold it against me. I promise I’m good and my wine rack is awesome (even in low light).

Campo Viejo Crianza Tempranillo 2006: From the world-renowned Rioja region of Spain comes an “old friend.” A blend of Tempranillo, Garnacha and Mazuelo, this deep, dark garnet wine has a golden rim in the glass and a nose of plum and cherry, ripe blackberry and vanilla. 12 months of barrel aging adds smooth vanilla on the palate and soft, ripe fruits like the cherry and blackberry you smell right out of the bottle. But this baby burns. It’s acidic; the initial velvet mouthfeel is replaced by a tinge of acid in the back of the throat. Nonetheless, I really enjoyed it the first night. It felt rich, smooth. It went down easy. I didn’t enjoy it as much the next night. It wasn’t bad but it wasn’t as good as the first time. And in my opinion, it should always be better the second time around.

Castello Monaci Piluna Primitivo 2007: Italian Primitivo is the genetic twin of the grape we know as Zinfandel.

Primo Primitivo

Generally best consumed in the first 3 – 5 years after bottling, the longer Primitivo/Zinfandel ages in the bottle, the more that lush, jammy fruit taste diminishes.

Apparently for the Castello Monaci Piluna, now is a great time to drink the 2007.

Dark purple in the glass, with a nose of cherry, blackberry and blueberry (Jess actually called it blueberry pie). On the palate it’s all ripe black fruit deliciousness. Balanced, velvety mouthfeel. Medium tannins, medium finish. There was a slight burning on the way down, but just the slightest bit.

Antonio Galloni reviewed it for Parker:

The 2007 Primitivo Piluna flows from the glass with waves of dark red fruit. This generous, ripe wine should continue to drink well for at least another year or two. It is another incredibly delicious value-priced red from Castello Monaci.

Producer Notes:

The wine has broad, ripe black fruit and spice aromas, with notes of pepper, toasty vanilla and Mediterranean scrub. On the palate, the wine has a robust, concentrated character, a firm structure, and small black fruit and licorice notes on the aftertaste.

At around 11 bucks a bottle, this is a great buy.

Good stuff

Trapiche Broquel Chardonnay 2007: In doing research for this piece, I noticed that the importer used the word “international” to describe this wine and its packaging no less than 1 billion times (give or take a few). So I’m going to wager that they’re describing this wine as “international” to reassure potential buyers that it’s as good as Australian and Californian Chardonnay; maybe they’re afraid the average bear won’t buy a Chardonnay from Argentina. Could that be true? Do we use Argentina for their Malbec and rudely walk away from the rest?

If that’s the case, than shame on us. This wine is delightful. Lovely, golden straw in the glass. A nose of honey and apricot and peach. Flavors of green apple, honeysuckle, grass, muscat and apricot. It’s crisp but has backbone. A bit of bite, but – under the right circumstances – a bite isn’t bad. At $15 a bottle, it’s a little more than I’d want to spend, but if you find it on sale, go for it.

Producer Notes:

Tasting Notes: It is an elegant wine with intense scents of red apples, honey, and cinnamon [Ed: Cinnamon?! WTF?!]. Well-rounded flavors offer good body and a mild, harmonious finish.

Food Match: White meats, scallops, hard cheeses, fish, chicken, BBQ [Ed: And left-over pumpkin cheesecake right out of the fridge, when you're too lazy to make yourself lunch after spending an entire week cooking for Thanksgiving].

Those are my favorites from the free stuff I got; I raise a glass and toast. Here’s to women and wine. Here’s to Dan Dunn, The Imbiber. And here’s to the magazine that circuitously brought all of them together in this piece. Cheers!

The GrapeSmart gals and their pimp-for-the-day, Wilfred Wong

BevMo!, a beverage superstore local to California and Arizona, recently opened its 100th store, and Jess, Mitch and I trekked all the way to Rolling Hills Estates to help them celebrate (see Bordeaux Wines That Won’t Break The Bank). The expansive wine, beer and spirits “mega-tasting” was probably an incentive…

Armed with vinoculture literature and a solid breakfast, we descended on the event – determined to taste as much as possible before passing out. Or until they closed up shop at 5pm. So we started at the most likely place: The ticket booth.

Our $15 tax-deductible entrance fee went straight to Boys and Girls Clubs of the South Bay, and gave us 10 tasting tickets. Jess and I looked at our notes, looked at each other and promptly decided to buy 10 more tickets to split between us. We were handed a reusable 6-bottle wine carrier, a commemorative BevMo! glass and a shiny new wine key, then headed into the fray.

Before I talk about our tastings, I thought I’d share some important bits of info we quickly learned about these types of events:

1) Don’t buy extra tickets in advance. At this tasting there were several wineries at each tasting station but only one ticket was requested per table. So one ticket could buy as many as 10 tastings, depending on who was crowding into the area. And by the time the place was packed, tables weren’t even taking tickets anymore. Go back and buy extras as needed, but don’t stock up in the beginning.

2) Wear a hat.

3) Come sober.

(The last one is probably a given, but I thought I’d throw it out there, just in case)

And now that that’s out of the way, here is a list of our favorite pours and the ones we would’ve preferred to pass up:

FAVORITES:

Silver is golden

Mer Soleil Silver Chardonnay 2007: This unwooded Chardonnay is made from grapes grown in the Santa Lucia Highlands of Monterey County and is aged in concrete tanks (which are made in Burgundy). It contains no malolactic fermentation and never touches oak. A beautiful light straw color in the glass, it has a lovely nose of grass, stone fruit (peaches, apples), and bright flavors of pineapple and citrus. It comes with a screw top!

Altocedro Reserva Malbec 2007: Rated as #47 of the “Top 100 Wines” in Wine Spectator, this Argentinian delight is a rich, dark purple in the glass, with a nose of grapes (!), oak, cherry and earthiness. On the palate it’s big and lush and oaky, with flavors of bright, dark fruit. This was definitely one of the stand-outs of the day. I should note, however, that it was only the Reserva that blew us away. The Ano Cero and Desnudos Malbecs didn’t do much to impress.

Rosenblum Rockpile Road Zinfandel 2006: This old clone Zinfandel is rich and robust and bursting with flavors of blackberry, black cherry, raspberry and vanilla. I’m already a big fan of Rosenblum’s more value-priced vinos, but this one really stands out and I think it’s worth the steeper price. Grown in Lake Sonoma in the upper Dry Creek Valley.

Trefethen Chardonnay 2006: Bright, light yellow in the glass, with aromas of pear, lemon and honeysuckle. Great balanced flavors of pear, lemon and vanilla. This is a nice, full, creamy white and has become one of our favorites in this price range.

Le yum!

Joseph Perrier Cuvee Josephine: Have you ever taken a sip of champagne that was so delicious it made you smile? The perfect amount of tiny bubbles tickling your tongue through the perfect balance of aroma and taste and mouth feel? Apple-y, citrus-y, peachy, vanilla and caramel deliciousness cascading over every tastebud and gracefully slipping down your throat? If you answered “no” to any of the above, than you need to find an occasion to try this remarkable champagne. Those French really  know what they’re doing.

NOT-SO FAVORITES:

Roth Estate Cabernet Sauvignon 2006: You know how we’ve said that Alexander Valley Cabernet is across-the-board delicious? Yeah…well…we can also admit when we’re wrong. This is a blend of 76% Cab Sav, 19% Merlot, 5% Cabernet Franc. The color is 100% gorgeous. The nose is scrumptious chocolate cherry. The flavor is…well…bland. Slightly tannic. Unimpressive. And at $30 – $40 a bottle, I need more for my money.

Lancaster Estate Cabernet Sauvignon 2005: Hailing from Healdsburg, California, Lancaster is a family-owned winery and was at the same tasting table as Roth. In the glass, this wine is gorgeous and dark, with a nose of cherry and coffee. Smooth, rich mouthfeel. Coffee flavors. Very tannic. Fussy. However, in their defense, I learned in my research that Wine Enthusiast doesn’t feel this wine will reach its full potential until 10 years of bottle aging. Currently between $55 – $70 per bottle, that’s the chance you’d have to take.

Zinfandon't

Renwood Grandmere Zinfandel 2006: Boy, I really wanted to like this wine. The owner was at the tasting. He was incredibly enthusiastic. His winery is “Green Friendly,” which is a term he coined to describe the beautiful environmental protections he practices in his business. The grapes for this Zin are grown in the “oldest known Zinfandel vineyards in America.” Honest-to-blog, I really, really wanted to like this wine. But I didn’t. The color was super light. The scent and taste were very strawberry. It was incredibly tannic. It wasn’t very good. In fact, I couldn’t even drink it. Maybe that makes me a bad person. I’m sorry. I tried.

Parcel Thirty-One Zinfandel 2007: The Wine Whore has an interest in the topic of why some varietals don’t work for him, but he just keeps tasting them anyway because you never know when your palate will change or you’ll find one you DO like. There are three wine-growing areas that I feel this way about… Monterey, Lodi, and Mendocino County. And this Zinfandel, from Victory, was yet another example of how the wines from those areas don’t work for me. This was thin and light (Zinfandels should have body and finish!) with no appreciable flavor qualities beyond “red wine.” {Sad face goes here}

To wrap up… Wine Tasting Events are fun! Bring a friend and come prepared. And don’t forget to take notes or you’ll forget EVERYTHING. Oh, and don’t go shopping at a wine store while you’re drunk… the next day Jess looked in the wine box and the following conversation ensued:

Jess: “I bought those?!”
Mitch: “Is that a bad thing?”
Jess: “No, actually, those are wines I either like or have wanted to try.”
Mitch: “I guess it’s a good thing that even when you’re drunk you know what you like!”

Bor d'Oh, yes please!

Arianna & Jess tasted Bordeaux wines for the first time at the BevMo 100th Store Mega-Tasting in Rolling Hills Estates. At this type of event (a large mixed-beverage tasting at a “big box” store) it’s unusual to encounter a real wine experience. But to BevMo’s credit they lined up 100 2007 Bordeaux’s for tasting, and brought in the owners from many of the wineries to introduce the BevMo customer to Old World winemaking and wine-drinking. It seemed a strange juxtaposition (elegant wines poured by elegant French people in a SoCal parking lot), but in the end, we tasted a wide spectrum of 2007 Bordeaux wines across a broad price range and now we feel a little less intimidated by French wine in general and by Bordeaux specifically.

Jessyca’s ignorance of wines from outside of California has been discussed before, so the following revelations should not be interpreted as wine snobbery, but rather sharing what she learned…

1. Bordeaux is not a grape. While most people who drink wine know this, Jessyca did not. Or at least not officially. Grapes grown in the Bordeaux wine region of France are predominantly Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. Side note: Similarly, Chateau Neuf-du-Pape is not a winery, but also a wine region in France. Not all Chateau Neuf-du-Pape wines are worth the reputation.

2. They like to mix their grapes in Bordeaux. Most Bordeaux wines that we tasted were primarily Merlot or Cabernet Sauvignon, but nearly all were blends of 3 or four different varietals.

3. French people aren’t all snobby. The manager at BevMo found it important to tell us how unusual and special it is that this level of wine proprietors would be present at such an event, much less doing the pouring. I found the proprietors to be charming, patient, and knowledgeable. One even spent several minutes teaching Jess how to pronounce Pouilly-Fuisse and Pauillac. They were eager to expose the American consumers to their wines and had much better attitudes about the heat and crowds than the other winery owners present at the event.

World famous for some of the oldest and highest regarded wines on the planet, Bordeaux wines are full-bodied, rich and delicious. The wines we listed here are a great value and will age beautifully for the next 5 – 10+ years.

2007 Chateau La Chenade, Lalande de Pomerol. $16 – $20

Bright, dark red. This wine smells of strawberry and is a little firm on tannin. This is a value price for a wine from the Bordeaux region, and while rich and delicious, it tastes “younger” and “greener” than some of the others on this list. However, La Chenade is a good place to start and will improve (although not a ton), by aging.

Drink by 2015

70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc.

Jessyca really enjoyed this wine and after tasting 12 different Bordeaux wines, feels this one in particular is of good value. It also says something interesting about the power of winemaking because she’s not a fan of Merlot.

2007 Chateau Chasse-Spleen, Moulis-en-Médoc. $25 – $35

Although the property’s history dates back to 1560, it is likely that the vines from which these grapes descended are much, much older. The vineyard is widely held in high esteem, despite being one of the smallest producers in the area.

Deep red. Tastes of dark fruit, minerals and chocolate. This is an excellent wine at an excellent price. Drink now until 2025.

73% Cabernet Sauvignon, 20% Merlot and 7% Petit Verdot.

2007 Chateau d’Issan, Margaux Bordeaux. $35 – $45

Dating from the 15th century (and possibly even the 12th), Château d’Issan is located in Margaux, 30 minutes’ drive from Bordeaux. The chateau is still surrounded by a moat, and is frequently described as the most romantic in the Medoc appellation.

Mild at first with a strong finish, this lighter-colored red is fruity on the nose, with a nice, full structure and hints of tobacco.

70% Cabernet Sauvignon, 30% Merlot.

2007 Brane Cantenac, 2nd Grand Cru Classé, Margaux. $35 – $50

A Bordeaux blend middleweight, this is a softer, more “feminine” wine. Well crafted, earthy, with tastes of chocolate, strawberries, and raspberries. This isn’t one to age for long, but it’s an excellent value.

As a less robust wine, this might be a good choice for those who are just beginning to dabble in Bordeaux.

Drink now until 2015.

53% Cabernet Sauvignon, 39% Merlot, 8% Cabernet Franc.

Another of Jess’ favorites from the group–this was a smooth, flavorful wine that was pleasant in the mouth and had a long, enjoyable finish.

Duluc Ducru Dulicious

Chateau Branaire Duluc-Ducru, St. Julien. $40 – $55

Oak-y, earthy, fruity and balanced. Nicely integrated tannins. Hints of mocha, blackberries and violets. 2007 was not a great year for the region, but this shows a delicious fruitiness for the vintage. Very nice finish. This one is a good choice for the holidays, and should definitely be a crowd pleaser. Drink now until 2017.

63% Cabernet Sauvignon, 30% Merlot, 4% Petit Verdot, 3% Cabernet Franc.

At GrapeSmart we like to talk about how you can get more value out of your wine purchases, but sometimes we want to share wine experiences that defy the “Under $25″ ethos and extend into the “If I had a million dollars” dreamscape…

The Tale of the Two Longueville Wineries – And Bordeaux Futures
(by Jessyca)

Those in-the-know went straight for the uber-expensive Bordeaux wines (and in retrospect, we should have done this, too) because these were only futures not yet available for purchase.

All day long people were talking of terroir, a concept that has much deeper meaning in France than it does in California. When the following two wines were poured, an explanation included that these two wineries are right across the street from one another so that they should have much in common with one another, and also, the particular area of Longueville in Pauillac is desirable, so the wines are higher-priced.

The 2007 Chateau Pichon Lalande ($100 – $120) and the 2007 Chateau Pichon Baron ($90 – $115) could not have been more different. The Lalande is 58% Cabernet Sauvignon, 36% Merlot, 4% Petit Verdot, and 2% Cabernet Franc. Easily one of the best wines I’ve ever tasted, smooth and luscious. It was easy to see what winemakers the world over are trying to achieve when I had the opportunity to taste such deliciousness. The Baron on the other hand, 74% Cabernet Sauvignon and 26% Merlot, was more acidic and less special. It felt extraordinarily overpriced, especially in comparison to the Lalande.

This experience really solidified for me the importance of winemaking in the whole process, and rather downplayed the terroir impact. These wines shared little other than their name and their price tag. Ultimately only you can say if a wine is good or bad for you. You just have to try a lot to know what you like and what you don’t.

Lastly, it’s worth noting that K&L Merchants has a MUCH better price on these two wines than BevMo is offering which suggests that perhaps when you want premium wines, it still pays to shop around before you buy.

Are you searching for something cheap, easy and delicious? Nope, this isn’t an ad for an online sex site; it’s a genuine endorsement for a bottle (or two or three) of 2007 La Vieille Ferme Cotes du Ventoux.

Hailing from the Cotes du Ventoux AOC in France (a region in the southeastern Rhone), this wine is a blend of 50% Grenache, 20% Syrah, 15% Carignan and 15% Cinsault – all grapes that grow well in the area’s limestone-rich terroir.

Lovely, lively red in the glass, with a bouquet and mouthfuls of juicy red fruit and just enough spice, this wine has a smooth, supple body and goes down easy (no really, I promise, I’m only talking about wine).

La Vieille Ferme is owned by Perrin & Fils (of Château de Beaucastel fame (”Beaucastel is regarded by many as one of the top estates, if not the top estate, of Châteauneuf du Pape, in the Southern Rhône Valley” – thewinedoctor.com). Much less powerful than it’s big sister wines (step-sisters? half-sisters?), however, this wine is a terrific value and is great for summer. Take it to picnics, concerts in the park, sunset walks on the beach… you get the idea.

And the best part? At less than $10 per bottle, you can enjoy this wine all you want – as often as you want – without any kind of commitment. That’s a small price to pay for a really good time. Salut!