After a long deserved hiatus I have come back to my reviews. What a nice wine to entice me back. With the economy in disarray, we are all looking for a nice bottle of wine that won't break the bank. Look no further. This is your salvation.
This wine is a blend of Tempranillo, Grenache, Mazuelo and Graciano grapes. Each year the percentage of each grape in this blend changes. In 2004 it was about 70% Tempranillo, 20% Grenache and the balance a mix of Mazuelo and Graciano. This wine is consistently good from year to year. The winemaker has the latitude to change his blending percentage based upon harvest conditions and balance. For the past 5 years they have been perfect. This wine pours a dark ruby color. The nose is a mix of grilled bread, blackberry, cedar...almost reminiscent of a good California Cabernet. The wine is dense and chewy. Blackberry, mineral, chocolate and a bit of pencil lead lead to a long...surprisingly long.....finish. This wine has plenty of structure. The tannins are noticeable, but in balance. This one can last for 5-6 years in the cellar. I think this could use 30 to 45 minutes in a decanter to show at its best. This would be a winner with cheese or meats rich in fat. The pairing would enhance the tasting experience for both. I found this wine on-line for about $22 a bottle. I have had a good experience with Wine Library in New Jersey; http://www.winelibrary.com/http://www.winelibrary.com/">http://www.winelibrary.com/> . They have reasonable shipping, and usually very competitive pricing. Don't hesitate to order from them. Wine Exchange in California is also a great vendor http://www.winex.com/http://www.winex.com/">http://www.winex.com/>. They currently have half bottles at $12.99. If you can find this wine at this price it is a steal. Load up, and save some for a rainy day.
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Valpolicella / Italy $44 to $60 / 92 pts I have always loved Amarone. As a full fledged carnivore, there is no better wine to complement a juicy steak or leg of lamb. When the dollar was strong, I could buy a good Amarone for around $30 and often did. Well, the dollar is now in the gutter, and the great names in Amarone are approaching $100 or more a bottle. Amarone is now a rare treat. I found the Masi on-line for just under $50. The wine got 95 points by a prominent wine publication and 90 points from Wine Advocate. With that level of positive feedback I felt it was worth spending the money to try it. I picked up a thick steak, fed the kids early and opened the bottle an hour before eating. Grill got lit, steaks got cooked and wine got poured. (Are you hungry yet?) The Masi poured a very dark ruby color. The nose was dark fruit, cherry, raisin and prune. The wine was medium bodied with baked cherry, cacao, spice and nice balance. The finish was long and smooth with the tannins lingering on the finish. This was especially nice with the fatty rib eye. It offset the tannins and made this wine a pleasure to drink. Overall, this is a delicious wine. It is big, rich, balanced and is best paired with food. When you are spending $50 on a bottle of wine, take the time to investigate what foods will complement your selection. The time you invest in educating yourself with exponentially improve you entire wine and food experience. I drank this wine as part of a virtual tasting on-line. MustLoveWine.com is a social net working site for wine lovers. Picture "FaceBook" for winos. We select a premium wine each month, taste it, and report our findings. It is a great way to interact with other wine lovers and learn an awful lot about wine. Check out the site MustLoveWine.com. It is free to join, and a great tool to augment your wine education. When you go to the site, take some time to explore. There is something there for everyone, from neophyte to wine professionsl. If you become a member, tell them WineGent sent you!
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Super Tuscan / Italy
Cabernet - Sangiovese Blend Those of you that follow my column know I am a sucker for a good blend. In the United States we have a history of blending classic varietals, from jug wine to $200 Meritage blends. The French have Bordeaux and the Aussies have their classic GSM and Shiraz/Viognier blend. In all cases the combination of individual varietals often creates something greater then each component alone. In Italy, this classic combination is generically called "Super Tuscan". A blend of Sangiovese and Cabernet Sauvignon, this Italian gem has found a permanent place in my cellar. Each grape is allowed to show off its individual strengths in this wine. The Sangiovese brings red fruit and aromatics and the Cabernet brings structure and richness to the blend. Each grape unselfishly shows off the strengths of the other. Isn't that the way any good partnership succeeds? Tenute del Cabreo in a partnerhip of Ambrogio and Giovanni Folonari. This father and son team was formerly active in the family firm of Ruffino. The family has been making notable wine since the 1700's, and Tunute del Cabreo is a venture launched in 2000. The focus of the Cabreo estate is Super Tuscan, but they have a portfolio of other Italian classics that have been well reviewed. Everything about this wine is well done. Even the bottle is premium. It is heavy and feels expensive. You assume before even opening the wine that you are in for a treat. The wine is fragrant, with lots of red fruit, red and black current, oak spice and surprisingly a bit of bacon fat. The flavor of black cherry, raspberry, black pepper and even some coffee are layered nicely in this wine. Big and full bodied, the wine is rich and elegant. Although the oak is obvious it is well integrated and actually adds to the profile. The finish is long and satisfying. This will stand up nicely to a big roast or rich fatty steak. You can drink this now, but be sure to decant it a few hours for best showing. It has the structure to age 10 years or more in the cellar. I look forward to seeing how this beauty evolves. This wine was around $50 when released. Although it is certainly worth the money, I seldom review wines in this price range and label it "value" wine. Value though, does not have to have a low price tag. It simply means you get more then you pay in satisfaction. This wine definitely qualifies. There are many $100 California Cabernet's and proprietary blends that would get a run for the money from this Italian classic. What if I told you that you could find this wine at $24.99? At that price, it is a screaming value. It is currently available in Pennsylvania at many of their Premium wine stores. As with all great values, there is limited supply. If you live in Pennsylvania, or within driving distance to any of their state stores, you can order on line and pick up at any of their locations convenient to you. Although they will not ship out of state, make the drive. This wine is a steal and will knock your sock off. Better yet, buy a case and drink it over the next 10 years. <a href="http://www.lcb.state.pa.us/webapp/product_management/chairman_selection.asp"> http://www.lcb.state.pa.us/webApp/Product_Management/Chairman_Selections.asp</a>
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Bordeaux / Fronsac
$30 to $45 / 93 points Parker
It is not often that I will review a French Bordeaux. I usually stick to what I know, which are Californian, Australian and Spanish wines. There was so much press about the esteemed 2005 vintage in Bordeaux, I had to explore some of the smaller (Read as more affordable) Chateaus to see what all the fuss was about.
Robert Parker, wine critic and guru, wrote a great article on some of the smaller producers in Bordeaux. He called them the "Petite Chateau's", and discussed what wonderful values some of these wines represented. The point of his article is that the 2005 vintage was so strong, that the quality of all Bordeaux, even the smaller producers, was outstanding. I culled through his report, and chose 4-5 of the higher rated wines, with a price tag under $30. La Vieille Cure was the top ranked wine on the list that still fit my budget. Parker Loved this one. Initially tasted in the barrel before release, he gave it 89 points out of 100. When re-tasted, he was thrilled with the way that this had matured. He re scored this a 93 out of 100. This "upgrade" in score presents an interesting opportunity. Many wines are priced by the producers based upon these preliminary scores. Logically, the higher the score, the more the producer can expect to sell their wine in the marketplace. When a wine is scored below 90 points, there is a lot LESS interest in the wine from the general public. The wine is priced very reasonably to the importers and wholesalers, and the wine can then be sold at a much better price to the public. When a wine is re-tasted and the scores rise, more often then not the prices have already been set. These wines can sometimes fall through the cracks and represent a fabulous bargain to the wine loving public. This particular wine is a great example of this scenario. It is a fabulous wine, reasonably priced, that continues to fly under the radar of serious collectors. This wine poured out a beautiful deep inky red and coated the glass. It had aromas of sweet black fruit, black cherry, currants, and a bit of a sweet floral. It has wonderful mouth feel. Dense, Rich, concentrated, this wine tastes like a much more expensive bottle. The black fruit is superbly balanced and follows through to a long finish. It is a textbook example of what a fine Bordeaux should taste like. This is so incredibly delicious now, that you may not have the patience to let this wine age. I still think it is evolving in the bottle and will probably continue to for another year or so. It has the structure and balance to age gracefully for 10 to 15 years. This wine presents a rare opportunity for those of us that cannot stomach paying $125 and more for a good Bordeaux. You can find this on-line, and it is worthwhile buying what you can find. Don't wait. See the full review on-line at www.WineGent.com
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1 1/2 oz Old Overholt Rye Whisky
1 Tbs Herbsaint Liqueur
3-4 Dashs Peychaud's Bitters
1 Tsp Simple Syrup
1 Lemon peel (Generous twist)
Fill a generous rocks glass with ice to chill the glass. Dump the ice after the glass is well chilled. Add the Tablespoon of Herbsaint to the glass and swirl completely around the glass to coat the bottom and sides. Pour out the excess Herbsainte. In a cocktail shaker, add 1 teaspoon of simple syrup, 1 jigger of Old Overholt rye whiskey, and 3 generous dashes of Peychaud's bitters. you can substitute Angostura bitters as if it is all you can find, but Peychaud bitters is traditional.
Stir the Rye mixture with the ice until well chilled. Do not shake with the ice as it will dilute your cocktail. Strain into the Herbsaint-coated cocktail glass. Twist a lemon peel over the drink to release the essential oil in the peel. Drop the peel in the glass and serve. This is an outstanding cocktail. You should approach it reverently. Take the time to appreciate the beautiful perfume that this blend of ingredients exudes. It smells delicious. Anise, spice and a complex floral component from the Herbsaint create an aroma that is heavenly. At first sip you will feel the warm burn of the rye, but then layers and layers of flavor. There is the sweet flavor of honey and spice, a taste of the bitters balanced perfectly by the sweetness of the simple syrup. The lemon twist is the icing on the cake adding both a flavor and aroma component. It is amazing how much the Herbsaint adds to this cocktail. Although the glass is only coated with this elixir, the personality of this cocktail can be attributed to its presence. It is important that this cocktail be served without ice. The personality of the drink changes as the cocktail warms. Savor it, sip it, but drink it slowly. You will be rewarded for your patience. Every bartender I spoke with in New Orleans insisted that a "real" Sazarac will be made with Old Overholt Rye. Old Overholt is cheap, readily available and a staple at most New Orleans restaurants and bars. Herbsaint is also easy to find in New Orleans, but a bit more difficult in other parts of the country. I assure you it is worth the time to find some, or have some shipped for you home bar. I have included links at the bottom of this review if you would like to order all of the ingredients by mail. If you are in a pinch, you can substitute Pernod for the Herbsaint and cognac for the rye. The best Sazarac I had in New Orleans was prepared at Herbsaint Restaurant on St Charles Avenue. There will be those that will disagree, but that it the beauty of reviewing. It provides a forum for discussion. Do you have a favorite bar or restaurant to enjoy this New Orleans staple? Share it with me in the comments. I am already starting a list of places to visit for my next trip to the Crescent City. For full review including active links, go to my site: Wine Gent Review Here are some essential links relating to my experience: <a target="_blank" ef="www.herbsainte.com">"Herbsainte Restaurant"</a>.
<a target="_blank" ef="http://www.internetwines.com/mb311454.html">"Old Overholt Rye Whisky"</a>.
<a target="_blank" ef="http://www.sazerac.com/bitters.html">"Peychaud's Bitters"</a>.
<a target="_blank" ef="http://www.internetwines.com/rws28043.html">"Herbsainte Liqueur"</a>.
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