Dino Torti Forza Inter Barbera 2007 DOC

This red wine from Oltrepo Pavese is aged in French barriques, shows deep ruby red hues, aromas of black cherry, toffee, and chocolate, and a bit of dried plump figs, on a lusty base of damp forest floor. The attractive bouquet is complimented by flavors of coffee, grass, tea, olive, cranberry, blueberry and black currant, and framed by a nice acidity, smooth tannins and long finish.

Oddero Barbera d'Alba DOC 2007

Oderro, a big producer of Barolos in La Morra, Piemonte, Italy, shows floral aromas contrasting savory smoked bacon and delicious violet accents on the palate, blue fruits, cherry vanilla and a long finish.

Paired well with appetizer of fresh tomatoes with basilico and Burrata at Zampa Winebar & Kitchen at 306 West 13th street in West Village.

Vinification
Selection of grapes in the vineyard, fermentation and maceration for about 15 days in stainless-steel containers, followed by malolactic fermentation in November.

Maturing
40% aged in 50-hectoliter French oak barrels, 60% in small 225-liter barrels, for 18 months.

Due Risotti Alla Casa Di Eric

My friend Eric Guido has done it again. He's obsessed with Risotto, and I'm so glad. Almost every time he has a new Risotto experiment he calls me to test his new recipes. It's a tough job, but hey... somebody's got to do it. But first... to the wines...

Azienda Agricola Moroder Rosso Conero 2002
Didn't take notes on this but do remember deep balsamic notes with waves of super ripe strawberries, unfiltered with lots of sediment, but a very interesting take on a Montepulciano.

Torrette Les Cretes Valle d'Aoste DOC 2006
Aromas of vanilla and caramel, blending with earth tones and a palate of blue fruits and berries... paired with red, orange, and yellow peppers, beets and radicchio with an unbelievable dipping sauce called Bagna Cauda (ban-ya cow-dah) olive oil warmed slowly for 2 hours with anchovies and garlic, this was amazing.

Cataldi Madonna Montepulciano d'Abruzzo 2007
Black cherries, glycerine, plums and blueberry with a slight hint of violets.



Vietti Barbera d'Alba Scarrone 2005 DOC
100% Barbera, from small single vineyard and 60 year old vines, here is a delicious nose of violets, chocolate with cherry pie, vanilla and cinnamon, carrying a nice acidity, and a long smooth finish.



Now to the two delicious Risottos... one was a simple risotto made mainly with Barolo, the other was made with Barolo, but with onions, garlic, herbs, carrots and fresh grapes (I believe that's it... I will try to get more info from Eric and post it asap).



Vina Valoria Rioja 1973
The only non-Italian in the group, this old Tempranillo from the Rioja region of Spain shows ruby colors, aromas of intense barnyard/animal, black cherries, then baked cherries, following by super ripe fruits and cherry candy, long and sexy finish.



Rocca Sveva Amarone Della Valpolicella 2006 DOC
Deep ruby with warmer colors around the edge of the glass, along with cherry pie aromas, layered with flavors of rich chocolate, dried fruits, bing cherries, and dark berries. On the palate has a nice full-bodied structure, with notes of hazelnut, a beautiful balance and lasting finish.



Paolo Bea Sanvalentino IGT 2006
From Umbria and made from a blend of 70% Sangiovese, 15% Sagrantino and 15% Montepulciano d'Abruzzo, Paolo Bea is one of Italy's top producers. Aromas of roses and dry cassis with dark cherries, oak, flowers and spices, closing with a silky smooth finish.



For dessert Eric used a huge wooden cutting board loaded with cheeses like Morbier, Taleggio and Pecorino with black pepper, Prosciutto, Italian Salami and red grapes. Much thanks to Eric for a fun and delicious evening. BTW, check out his site called The V.I.P Table, great talk about food, cooking and wines.

Oh, and I almost forgot the Parmigiano Reggiano cheese with a dollop of 40 year old Balsamic vinegar.

Ciao!

Il Cascinone Barbera d'Asti Rive 2007

Here is a wonderful Barbera I had at Il Poeta paired with an appetizer of porcini mushroom risotto with truffle oil and a main course of short ribs. The woody character of the truffles compliments Barbera's smoky nuances very well. Good acidity also cuts through the richness of the red meat, with aromas running the gamut from lavender, to pepper, to barnyard and smoke. Lush, creamy, ripe dark blue fruits, medium to heavy body with dark purple ruby colors, a velvety texture with extracted but mellow ripe cherries, and just loaded with luscious raspberry fruits at the finish.

Celebrating Long Island’s East End: A Vacation in a Glass at the Astor Wine Center

When Steve Bate drove to the North Fork of Long Island for the first time, he was surprised at the working farms and vineyards in operation there. Since then its rise in popularity is obvious as visitors now call before-hand to ask what other events are happening. Since 2004 Steve has been Long Island Wine Council’s Executive Director, playing a large part in bringing the number of visitors to 1.3 million per year.

Winterfest in March, April’s Barrel-tastings, May’s Run For The Rosé’s ($1 from each bottle sold goes to Cancer research), and September Barrel Auction are just a handful of the events happening there. The East End has 49 wine producers and many were on hand at The Astor Wine Center to pour some of their samples. Here are a few of my favorites:

Channing Daughters 2007 Sculpture Garden
88% Merlot from the Sculpture Garden vineyard (the oldest on the South Fork, planted in 1982) and 12% Blaufrankisch from Sylvanus vineyard, aged in French and Slovenian oak barrels for twenty-two months.
Aromas of blue fruit, rosewater, dried flowers, and hints of smoke, with flavors of violets, cherries, currants and blueberries.

Jamesport Vineyards 2005 Melange de Trois
Bordeaux blend of 50% Cabernet Sauvignon, 24% Merlot and 26% Cabernet Franc. Ocean breeze aromas open to mild, mineral earthtones, and smoked meats and tobacco with a delicious chewy palate, white pepper, sour cherry and a spicy cinnamon finish… soft, silky, smooth.

Wölffer Estates 2006 Fatalis Fatum
42% Merlot, 29% Cabernet Franc, 27.5% Cabernet Sauvignon, 1.5% Barbera, and aged 22 months in oak. Fragrant aromas of smoky bacon, red licorice, and a palate of blueberry, powdered violet candies, and sour cherries. Nicely integrated and finishes with very mild spice sprinkled over ripe cherries.

Castello di Borghese 2005 Merlot
Aged in French oak barrels for 13 months. Nose of black pepper spices, chalk, blue fruits, violets, and a lively, earthy palate.

Clovis Point 2007 Archaeology
56% Merlot, 21% Cabernet Sauvignon, 11% Cabernet Franc, 6% Petit Verdot, 6% Syrah, whew! Aromas of roses, glycerine, steel, blueberry, nicely balanced for its youth, but will be a keeper. Flavors of blue fruits, cola, crushed stones and plums.

(I know I’m partial to reds, so to be fair I also tried a Rosé)
Wölffer Estates 2008 Grandioso Rosé
Bouquet of peaches, honeysuckle, flavors of pears, kiwi, mineral, grapefruit rind, reminding me that Spring is Here!

Dante Rivetti Mara Barbera d'Alba 2007 DOC Piedmont

From Bricco di Neive in Piemonte, this Barbera is sourced from a single vineyard. Many of the best regional producers like Gaja and Bruno Giacosa often source from this very same hillside.

It's medium-body belies it's fleshy and sexy textures. Aromas of red cherries and plums paired with multi-layered flavors of dried herbs, chocolate. Following the curves into a resinous, brambly, blackberry & raspberry jam, white pepper on the back end and showing soft tannins with very bright acidity.

Bought this bottle for $18 at Maslow 6.

Dinner & Tasting with Eric & Deborah

We were invited to dinner this weekend by my friends Eric & Deborah along with their two beautiful girls, Violet and Dahlia, while Eric put on his chef's hat to make a simple, but delicious made-from-scratch penne alla vodka. Throughout the evening we sampled a broad spectrum of 5 wonderful wines, 1 Italian white, 3 Italian reds and 1 California Cab. Rita and I enjoyed the evening and the company too much to take extensive tasting notes, but I did text myself a few lines. Well, here they are.

Trentino Traminer Aromatico Casato Montfort 2004
Varietal: Gewürztraminer
Region: Trentino
Aged 5 months in steel vats and 3 months in bottle. Good body, with intense aromas of lychee, pineapple, apple, incredibly balanced and smooth, the nose and palate interact very well.

Cataldi Madonna Montepulciano 2007 DOC
Varietal: Montepulciano
Stewed prunes, raisins, ripe cherries, granny smith apples, and spices with a brisk acidity.

Andrea Oberto Barbera d'Alba 2008 DOC
Cherry pie, red berries, blackberries, tobacco, polished.

Feudo di San Nicola Negroamaro 2004 IGT Puglia
Smoky candy, ripe cherries, blueberries, strawberries, and spicy on the finish.



Pride Mountain Vineyards Cabernet Sauvignon 2006
70% form Napa, 30% from Sonoma with a blend of 88% Cabernet Sauvignon, 10% Merlot and 2% Petit Verdot. Violets, lavendar, cassis, blueberries, chewy, blue fruits, oak, balanced, nice acidity, structured tannins. This wine is an excellent fruit forward California Cabernet.

Italy's Icons and Rising New Stars

On a cold and blustery January Saturday, Italian Wine Merchants hosted a tasting series called Italy’s Icons and Rising Stars, which I attended with both old and new friends. It began as a low-key and reserved afternoon that quickly turned boisterous—complete with exploding glasses, spurting wine and contagious laughter.

Bruno Giacosa Spumante Brut 2004 DOC
Varietal: Pinot Noir
Region: Lombardia

Bruno Giacosa, known more for his Barolo and Barbaresco in the Piedmont region makes this Spumante Brut in the neighboring Lombardy region. Made from 100% Pinot Noir in the traditional Champagne style, fermented in stainless steel followed by secondary fermentation in bottle and hand riddling, the wine ages on the lees for a period of 24 to 30 months prior to release.

Loaded with ripe fruits, showing a dry minerality, citrus notes, a hint of fresh bread and heady floral aromas.

Giuseppe Quintarelli Bianco Secco Ca' del Merlo 2007 IGT
Varietal: Garganega Blend
Region: Veneto

Here we see Quintarelli, a master of wine known for his Valpolicella, Recioto and Amarone, delving into a Bianco Secco, an interesting blend of Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay, and Saorin (the last of which, meaning "flavor" in Veronese dialect, and believed to be a clone of the Tocai grape).

Crisp and full flavors abundant with fresh aromatics of green apple, lemon rind, lychee, honey and minerals, and finishing long and smooth.

Bodega Chacra Pinot Noir Rio Negro Barda 2007
Varietal: Pinot Noir
Region: Patagonia, Argentina

Piero Incisa della Rocchetta hails from one of the great Italian wine families -- the Rocchetta family is responsible for the planting of Sassacaia, and with the release of their first vintage in 1968, was able to convince the wine world of the high quality of Italian wines. In 2004, Piero purchased a vineyard in Patagonia Argentina which is now Bodega Chacra in order to produce Pinot Noir.

Hand destemmed, macerated in cement tanks, then in oak barrels for 11 months, this is a fruit forward, dense and well structured Pinot with aromas of tar, oak and smoke, textured with earthy flavors and a mineral character.



Punica Montessu 2007
Varietal: Carignan Blend
Region: Sardegna

From Giacomo Tachis of Sassicaia fame comes this Super-Sardegnian blend of 60% Carignano, with 10% each of Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. Fermented in cement vats, aged in French oak barriques for 18 months and finally 12 months in bottle.

This was one of my favorites of the tasting and seems to me like a great value at $32 per bottle. A nose of violets, herbs and white pepper, and a ripe profile of plums, blueberries and even a little peach.



Talenti Rosso di Montalcino 2007
Varietal: Sangiovese
Region: Toscana

Made from grapes harvested from younger Brunello vines, this wine matures in oak barriques for two years and in bottle for one. Aromas of red ripe cherries and animal, with flavors bringing to mind Port wine, plums and cherries.



Il Poggione Brunello di Montalcino DOCG 2004
Varietal: Sangiovese Grosso
Region: Toscana

Aged in French oak barrels for 3 years before aging in bottle for 12 months. Tar, smoke, oak, chalk, cola, leather and plums, all come together to form a fine classic Brunello.



The good company: David, Sarena, Alicia, Kathy, Robin & Allen.

(Stay tuned... Two more wines to come from this tasting, and more pix.)

Bartolo Mascarello Barbera d'Alba 2007 DOC
Varietal: Barbera d'Alba
Region: Piemonte

Deep ruby colors with complex aromas and palate of ripe cherries, chocolate, violet candies, herbs, coffee, smoked meats.



A&GN Fantino Barolo 'Vigna dei Dardi' Nebbiolo Piemonte 1995
Varietal: Nebbiolo
Region: Piemonte

Aged 12 months in stainless steel followed by 12 moths in bottle, ripe black cherries, with a spicy edge and smooth texture.

Filippo Gallino Barbera d’Alba DOC 2007

From the Canale area of Piedmont and made from 100% Barbera, this delicious red wine with deep ruby colors and juicy fragrances is aptly described below in the vintner notes, "... along with the fresh bouquet of black and red fruit with undertones of violet, herbs and tar. It is very fragrant and full-bodied on the palate. "
I couldn't agree more. The only thing I can add to this is the wonderfully long, silky finish. Can't pass this one up!

Vintner notes:

The Gallino family has been growing grapes and making wine in the Roero district for many generations. Filippo Gallino was the first to produce and bottle his own wine for the market, and he remains active in the winery operation still. His son Gianni, now the vineyard manager and winemaker, has successfully brought this small family operation to the highest level of the Piemontese wine scene.

The Barbera d’Alba immediately reveals its intense rub-red color in the glass, along with the fresh bouquet of black and red fruit with undertones of violet, herbs and tar. It is very fragrant and full-bodied on the palate.

“This is a superb wine, perhaps a little rustic, but you will be won over by its great personality” Vini d’Italia 2000.

Best accompanied with stuffed pastas, meat sauces and meat entrees.

APPELLATION: Barbera d’Alba D.O.C.
VARIETALS: 100 % Barbera
VINEYARD: Estate covers 20 hectares. Soil is clay-like with strands of sand. Cultivation system is Guyot; 7-8 fruit buds per plant.
HARVEST: October
VINIFICATION: Winter pruning and harvesting still done entirely by hand, while other maintenance operations are now mechanical.
PRODUCTION: 917 cases

Damilano Barbera d’Alba, 2007

This red wine is produced in the Piedmont region of Italy, made from fruit grown in Diano d’'Alba and Monforte, fermented in stainless steel and stored in oak barrels for 1 month prior to bottling.

Noticed at first is a slight fizziness (“fizzante”), with ruby red coloring and aromatics of raspberry, followed by enticing spices and a small pinch of oak. Medium body opens to a supple and expessively bright Barbera that balances with layers of cherries and dark summer fruits, evolving into an elegant long finish.

Paired well with appetizer of tagliolini pasta in porcini mushroom sauce wrapped with smoked prosciutto, and grilled filet of salmon served with sautéed spinach in a light mustard sauce at Il Poeta.

An Exploration of Italy's Best Food & Wine

Last Saturday at LaVigna Italian restaurant in Forest Hills my friend Eric Guido hosted a fantastic tasting of 8 Italian wines paired with a menu to match.



1st Course: a typical Italian antipasto of dried meats, cheeses, peppers, lettuce, etc. paired with:
Col Vetoraz, Prosecco di Valdobbiadene

2nd Course: Pasta with Vodka Sauce with the following 3 Barberas:




Giacomo Conterno, Barbera 2005
Resinous aromas of earth, contrasting a fruitbasket of currants, plums and cherries, then chewy mouthwatering flavors of violets morph into a refreshing complexity and finishing with smoky, mineral notes. A luscious acidity makes this wine sing in perfect harmony with the Pasta.



Bruno Giacosa, Barbera, Falletto 2005
Dark fruit aromas, with a slightly chalky edge, this one is a more modern version of a Barbera. I found really unique notes of cherry pez candy, minerals, stone and a gasoline undertone. A great food wine with a healthy dose of acidity and smooth, silky tannins.


Domenico Clerico, Barbera, Trevigne 2005
Another modern Barbera with a floral background, a fair amount of toasted wood on the nose along with hints of vanilla. Well balanced with silky tannins and full body, this one goes on an on. By this point we're all taking a bite of pasta, then a sip of an alternating Barbera.

3rd Course: Filet Mignon in a Barolo sauce paired with:

Paolo Scavino, Barolo “Carobric” 1997
“Carobric” is actually a blend of 'Cannubi', 'Rocche' and 'Bric del Fiasc' and is a subtle play on words meaning 'expensive ridge' in Italian.

A rich bouquet of dark berries and roses with hints of truffles, rounding out to a dusty licorice, with leather, fresh herb, mushrooms and a hint of tar. This Barolo defines mouth-watering.


Tenuta La Fuga, Brunello di Montalcino Riserva “Le due Sorelle” 2001
This Brunello is aged in Slavonian oak for 42 months, then another 18 months in bottle before release. Eric describes this as a "wilder" Sangiovese and I have to agree with his description. Drenched in complex aromas of cherries, licorice and violets, followed by a flavors of minerals, smoke, tobacco, oak, and coffee. Notes of a pleasant medicinal finish linger and reveal a long finish with tannins that are well balanced with the earthy fruitiness of this great food wine. This one was my favorites of the night.

Mastroberardino, Naturalis Historia 2000
From Irpinia in Campania comes Naturalis Historia which is a single-vineyard blend of 85% Aglianico and 15% Piedirosso, aged in small French oak barrels for 18 months, followed by 12 months in bottle before release. White pepper and spices permeate the nose with violets and plums, combining with essences of cherries, mild toast and leather, and a delicious herbal quality that reminds me of an Italian Liqueur called Averna.

... and the finale...
La Sala, Vin Santo del Chianti Classico 2001
By this point in time, I was just so into enjoying the wines that I stopped taking notes, but I remember the nuttiness and intensity of flavors. Here are Eric's notes: ...trades sweetness for spiciness. As is traditional in Italy, biscotti is "dunked" in Vin Santo. Amber yellow, long and intense, complex undertones of spicy dried fruit and roasted nuts.

Scrimaglio Fiat Barbera D'Asti Superiore 2006

Licensed by Fiat for the name and logo, and produced by Scrimaglio Vineyards in Nizza Monferrato in the Piedmont region of Italy, this Barbera D'Asti shows aromas of red berries and vanilla with intense flavors of ripened cherries.

Exhibiting a freshness tinged with herbs and oak that stretches into a long finish, this wine is thoroughly enjoyable and just downright delicious.

A flight at Danny Brown's Wine Bar & Kitchen

Tonight at Danny Brown’s Wine Bar I had a wonderful Red Wine Glazed Scottish Salmon with French Lentils, Chorizo & Watercress paired with 3 red wines from the “Red Flight International”.


First was a Barbera D’Asti “Le Orme” 2005 Michele Chiarlo, Piedmont Italy. With aromas of cherries and mineral tones accented by petrol woven into a metallic backdrop, the palate was sharper with a subtle bite and black cherry sparkling in a bright finish.

Second was from France and called Cote du Rhone Belleruche, Chapoutier, Rhone, 2006. Nutty on the nose with earthy aromas, roasted meats and a bit of vegetal edge. On the palate a red cherry syrup burnished with a bit of chalk, raw wood, and nicely balanced with good smooth acids.

Next up was my favorite, the Zinfandel Cline Sonoma California 2006. Intense aromas burst into beautiful fresh fruit and a delicious caramel candy, then you’re dropped into a field of violets. This wine is full and refreshing with hints of glycerine and oak and very finely balanced.

NEW WINES FROM ITALY

Not long ago Gary Grunner--a wine aficionado with a special interest in Italian wines—invited me over to his house for a tasting. He had just returned from the Newport Wine Festival and wanted to share some of his newest gems with a few other writers and friends. As usual, Gary prepared a generous plate of cheese, bread, olives and other tempting noshes to complement the flavors of his wines—always a surefire way to keep me interested.

The conversation that afternoon ranged from where Italy's wine business was heading to what Italian producers needed to do in the US market to keep ahead of the rest of the world. Gary has been in the wine business and selling Italian wines since the early 1980s, and has witnessed first hand the intense growth of the industry as well as the increased competition. But in spite of the obstacles he believes there is more opportunity than ever for new, great wines.

With that in mind, I was secretly thinking that he could be setting himself up for a fall if the wines didn't deliver. But he went down to his cellar and returned with 5 bottles, lined them up on a long wooden table, and simply smiled.

Here are my reviews:

Barbi Brunello di Montalcino 2003 DOCG (Fattoria dei Barbi)

Made from 100% Sangiovese grapes, this Brunello has a really interesting mix of aroma vs. palate. At first the nose reveals roasted meats, toast and ripe concentrated stewed prunes. Then you taste the intense ripe cherries, plums and spices and then a bit later chocolate, more spices and black pepper.

Fattoria Dei Barbi Morellino Di Scansano 2005 DOC

The Colombini family has owned property in Brunello di Montalcino since 1352, and they established Fattoria dei Barbi there in 1790.

Medium weight and bright ruby colors decorate this Morellino Di Scansano from Tuscany's Montalcino area. The first aromas are apparent immediately in a verdant dense forest, mushrooms and barnyard, then on the palate comes the sour cherry. Slightly tannic, but opening nicely within a hour or so with a finish of raisins and cola.

Fattoria dei Barbi Toscana Brusco dei Barbi 2006 IGT

Fattoria dei Barbi uses a patented technique of fermentation developed by Giovanni Colombini to make this Sangiovese Tuscan red wine. The process involves the extensive soaking of the grapes with their pomace which results in an intensity of flavors, softness, color, and complexity.

The initial fermentation lasts 10 days, transforming the sugars to alcohol. Then the stainless steel vats are sealed, the temperature dropped and the wine left in contact with the skins, continuing to ferment slowly. After three months the skins are then removed and the wine remains in the stainless steel vats until bottling.

The color of this wine is a ruby red with aromas of raspberries and spices while on the palate are earthy autumnal tones of underbrush. There is a smoothness in the tannins and a good balance overall with a finish that's full circle back to red berries.

Galarej Barbera D'Alba

Made from 100% Barbera grapes, this red wine is deep ruby-red with aromas of raspberry, flowers and vanilla, and flavors of violets, cedar and pepper spices and a medium-body.

Excellent with grilled meat, steaks, burgers, pizza, red sauce pasta dishes.

Galarej Barolo 2004 DOCG

This Barolo is made from 100% Nebbiolo grapes with colors of deep garnet and a nose of cherries, raspberries, herbs and spice. There's a full, rich, ripe palate of dark berries and leather, along with a warm, smooth finish that reverberates an earthiness. 13.5% alcohol content.


What I have come to appreciate about all the wines Gary represents is his preference for wines that generally over-deliver in quality as compared to the market price. That afternoon he particularly enjoyed discussing wines such as Fattoria dei Barbi, and he beamed with pride as he inducted his new brand Galarej into his portfolio.

Gary also talked about his newest endeavor with importer, Pietro Cavallo called 'Wine Project', as well as 'Grapes on the Go' his new consulting company that offers expert advice on wine, as well as restaurant and fine wine shop ventures.

It's clear that his favorite wines are those that not only best represent their grape variety and region, but also reveal a sense of passion that can only come from family-owned wineries with a joyous commitment to the wine business.

Barbera del Monferrato "Pais" 2005, Colle Manora

This is such a great bottle of wine from the Piemonte region of Italy. It comes on strong with a nose of violets, mushrooms, barnyard and musk and quickly ratchets up on the palate with concentrated black cherries. Displays an intense silky finish and simply the best wine I've had in a while. I discovered this wine at InVino.

7 Inexpensive but Good Wines

Here are 7 of my most recent favorite inexpensive but good wines.

J. Lohr Estates Seven Oaks Cabernet Sauvignon 2006
This Cabernet Sauvignon from Paso Robles, California is made from 79% Cabernet Sauvignon, 7% Petite Sirah, 5% Syrah, 4% Petit Verdot, 4% Merlot and 1% Malbec- quite an intense mix, but it works. Stainless steel fermentation, then 14-16 months in oak casks. Bright reddish purple in color with strong fruity fragrance of cherries cedar and blackberries, and cherry soda, chocolate and vanilla on the mouth. Enjoyed this with a cheeseburger at a new restaurant in Forest Hills by the glass, and it can be found retail at the $20 range. 13.8% alcohol.

Cantina Di Casteggio Oltrepo Pavese Barbera 2005 DOC
This medium weight ruby colored 100% Barbera is unoaked, so there's no wood influence, allowing a nose of pure mild red fruits, a palate of sour cherries, spice, white pepper, and a mix of fragrant herbs. After an hour of decanting the finish was smooth and fleeting, but after 4 hours the finish stretched out nicely. The mild tannins would hold up well to a pork or veal dish, or even barbecue. We are in the $12 range.


Rocca Delle Macie Campomaccione Morellino Di Scansano DOC 2006
Blend is 90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. Rocca Delle Macie Campomaccione Morellino Di Scansano DOC 2006 is a ruby red, dry, full-bodied wine from Tuscany with ripe red fruit and chocolate on the nose, and a fresh smooth palate with a good finish. 13% alcohol and $7.99.

Santa Carolina Reserva Carmenere 2006 Chile
This Carmenere from Chile is aged for 8 months in small oak barrels, is a deep purple red, has mild floral aromas and complex fruit flavors including cherry, with spice and vanilla. This is an interesting pick... the flavor profile is unique (it's my first 100% Carmenere)... I haven't seen many around. Found this in the $10 range.

Chateau Grand Moulin 2005 France
This red wine from France is a blend of Syrah and Grenache grapes. Color is clear dark garnet red with cherries, ripe fruit and tar on the nose. Palate has black cherry and white pepper undertones and moderate tannin. It is paired well with warm gruyere gougeres. Not bad by the glass for $9.

Straccali Sangiovese Di Toscana 2004 IGT
This is a 100% Sangiovese red wine made from grapes from various locations in Tuscany, Italy. There's barnyard on the nose with black cherry and oak with cinnamon, and mild flavors of fruit and good balance. This is an inexpensive, but decent everyday wine, I believe it was $6.

Fattoria Del Cerro Vino Nobile di Montepulciano 2004 DOCG
This DOCG from Montepulciano, Tuscany, Italy is made from 80% Prugnolo Gentile (a Sangiovese clone) and a 20% blend of Canaiolo Nero and Mammolo. 80% of the grapes are aged for two years in Slavonian oak and 20% in French oak. On the nose is cherry, oak, rose and vanilla and on the palate black cherries with moderate tannins and a smooth medium finish. In the $20 neighborhood, this is a good vintage to drink now but you can also cellar it for a few years.

Cantina Di Casteggio Oltrepo Pavese Barbera 2005 DOC

Italy This medium weight ruby colored 100% Barbera is unoaked, so there's no wood influence, allowing a nose of pure mild red fruits, a palate of sour cherries, spice, white pepper, and a mix of fragrant herbs. After an hour of decanting the finish was smooth and fleeting, but after 4 hours the finish stretched out nicely. The mild tannins would hold up well to a pork or veal dish, or even barbecue. We are in the $12 range. A really nice wine from The Wine Room.