The light and refreshing Lot 33 Rosé from 90+Cellars is so good that it should be selling for at least twice its price.
Even though temperatures are warming, there’s still a place this summer for a rich, bold red wine, particularly when its served with flavorful grilled or slow-roasted meats.
I’ve have never been to South Tyrol, an autonomous province in northeast Italy, and I’m pretty sure that before drinking Tiefenbrunner Pinot Grigio I’d never had a wine produced in the country’s smallest wine growing area.
Simi Sonoma County Chardonnay, a complex wine full of citrus and vanilla flavors, is an exceptional value, even if it’s priced slightly out of the $10 range.
In the not-too-distant past, Sicilian wines weren’t very good, and in some cases they were awful.
Single varietal wines from Rioja used to be hard to find and expensive. Recently, such wines have become more common, although they still tend to be priced well beyond the $10 range.
If I were forced to drink only one inexpensive white wine all year, I’d choose Louis Jadot Macon-Villages Chardonnay. This wine from Burgundy is so clean and crisp that it almost seems like it was produced from an entirely different grape variety than the one used to make the weighty, oaked California Chardonnays, those wines with such rich vanilla and butter flavors that they are best drunk in cold weather.
I’ve been a fan of Malbec from Argentina for many years, but after I recently tried Clos La Coutale, a dark, red version from Cahors in Southwest France, I have switched my allegiance.
When it comes to wine labels, I’m pretty conservative. I’m attracted to the clean, straightforward look, labels with clear type sporting a crest or a drawing of the chateau. I tend to avoid wines selling themselves with cute names, overweight circus animals and sadly portrayed dogs and cats, labels that, in my experience, often mask an inferior product.
Malbec, the signature red wine of Argentina, is well-suited for winter drinking, full of dark fruit and chocolate flavors that go well with meats, rich soups and stews.