The Wine Guy
Since it looks like we’re about to get the first snowstorm of the season, it might be a good time to look at a couple of hearty reds. Not only can you have these with a bowl of Beef Barley or Lamb Stew, you can pour a little into them as well!
Petalos, 2016, Bierza, Spain, ($19.99).The body of this magnificent Mencia-based wine won’t need food to satisfy; the delectable array of flavors and its fresh, balanced nature will do that all by itself. However, it’s a great wine to have with a hearty stew; its notes of espresso, black olive and graphite, along with a core of black cherry and licorice, keep this beauty balanced, harmonious and graceful.
Lapostolle 2015 Cabernet Sauvignon, Cuvee Alexandre, Apalta Vineyard, Colchagua Valley, Chile, ($24.99). The Apalta Vineyard is the gem of the Lapostolle estates in Chile’s Colchagua Valley. It’s where they source the fruit for one of Chile’s greatest wines, Clos Apalta. The Cuvee Alexandre Cabernet is also sourced from this extraordinary vineyard. Planted back in 1920, it has deeply rooted grapevines averaging 60 years old. The style of this Cab is very French, which shouldn’t be a surprise, since this vineyard is owned by the same family that makes Gran Marnier.
Locations E Red Blend, Dave Phinney, Spain, ($18.99), is a part of the “Locations” series made by Dave Phinney, whose “Prisoner” wines are legendary. If there is such a thing as a miracle worker in the wine biz, winemaker Dave Phinney would fit the description. He continues to amaze with non-vintage red blends that dazzle. The E5 is sourced from Spain, from multi-vintages of course, and it exhibits remarkable complexity and drinkability. This one’s a blend of Grenache, Tempranillo, Monastrell and Carignan and it is unequivocally mouth-watering and delicious, with a core of ripe black fruit and supple tannins. The price is beautiful, too.
Chianti Classico Riserva 2015 Castello Di Monsanto, ($24.99), is a great wine for any hearty stew. When owner Fabrizio Bianchi purchased this ancient estate 1962, he began a transformation that continues to this day. The vineyards have all been revitalized and the winemaking is modern and up-to-date. He was one of the first to eliminate white grapes from his Chianti blend. The blend is 90% Sangiovese, 7% Canaiolo and 3% Colorino. This is an earthy, big-bodied Chianti that you’ll want to have not just with stews, but with grilled mat and roasts, too.
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