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Budget Wines For Everyday

Decent Wines For Just A Few Bucks

I’m often asked to recommend cheap wines that can be found in grocery stores. Many people hear about Two Buck Chuck, which now sells for $3 or so, and wonder if it’s any good. During my trip to Oregon, someone asked me about Two Buck Chuck right before the Harry and David wine dinner. I’ve not had Two Buck Chuck in recent years, and my first taste was a long time ago. However, I took a run to the local Total Wine, which has a much bigger selection of good wines under $10 than the grocery store, and have eight wine options that wont break your budget.

Conte Priola Pinot Grigio Veneto 201

Our first budget wine is a $7 option from Italy. The Conte Priola Pinot Grigio – Veneto 2011 has a fragrant nose of spiced pear and yellow apples. There is a smokey, spicy note that translates from the bouquet to the palate. There is very nice acidity, which comes across as citrus notes. An easy drinking, simple wine. Not very complex, just a back yard sipper.

Kemblefield 2011 Sauvignon Blanc Marlborough

Moving to Marlborough, New Zealand, we have the $9.99 Kemblefield 2011 Sauvignon Blanc. The bouquet is bursting, big kumquat and tangerine and lime on the nose, mixed with herbal notes. The palate is very refreshing, great citrus notes like pink grapefruit, mixed with tangerine and even apricot flavors. Very fresh fruit, that may come across a touch tart from the acidity. Good structure, and well made for under $10.

Generation Green Chardonnay

Vying with the Two Buck Chuck line is Generation Green Chardonnay, costing a scant $3.99. The nose show scallions and apricots, and the palate is smooth and light. There are toasty apple flavors mixed with toasted breads and vanilla creme. There is a good bit of green and spice on the mid-palate and finish, showing the oak that the wine is aged in. This wine is in a bottle made from lighter weight glass, helping to reduce the company’s carbon footprint. Definitely a bit more green than our next option, but also half the price!

Cloud Break Chardonnay 2011

Our next white wine also comes from California. The Cloud Break Chardonnay 2011, costs $7.99 at Total Wine and is one of their big sellers. The bouquet is fresh pears and yellow apples. The mouth feel is fuller, showing toasty bread topped with a nice pear and yellow apple compote. There is a good bit of warming spice on the finish, that shows the oak aging and barrel fermentation. It’s not over oaked, however. Don’t fear splinters when you sip this budget friendly white wine.

Barefoot Cellars Chardonnay

For those who love a more fruity, almost sweet tasting wine, this $5.99 bottle is for you. I used to jokingly say “I prefer my women barefoot, not my wine.” That was, until I met Barefoot Cellars long time winemaker Jennifer Wall! She had me taste the Barefoot line again, and I had to retract my comment. The entire Barefoot line is fruit focused, and clearly people like that style. Barefoot sells millions of cases of wine a year. So, while it may not be the most complex wine you’ll put in your glass, for $6 or so per bottle, this is an easy drinking, back yard, feet up and relax kind of wine. The chardonnay will show fresh fruit salad, pears and apples, and have just the slightest hint of spice and vanilla.

Pepperwood Gove Pinot Noir

Moving on to red wines, our first option is one of Suzanne’s picks. The Pepperwood Grove Pinot Noir is $6.99 in Publix grocery stores. This pinot noir has bright fresh strawberries and red raspberries on both the nose and the palate. There is a little bit of tannin, which dries the mouth and offers the slightest hint of smoke. The finish seems very long. If you are a fan of more fruit forward red wines, this $7 option would be right up your alley.

Ropiteau Pinot Noir 2010

Moving to France, we have the Ropiteau Pinot Noir 2010 for $9.99. The bouquet shows dried strawberries that are earthy and subdued. The palate is very dry, and the earthiness and old world flavors come through. There may be a little too much oak for some on this wine, which shows in the tannin and spice on the finish. The oak is not overwhelming, as the fruit still shows. However, the spice from the toasty oak definitely makes a firm showing. This could use some food, whether that be a host of cheeses, some nice grilled salmon, or even a breast of duck dish.

Radius Cabernet Sauvignon 2011

Finally, we have the Radius Cabernet Sauvignon 2011 from Washington state. The nose is bright red cherry, and highlights the super simple, super fruit forward nature of this wine. Not complex at all, there are fresh ripe cherries and raspberries, with just a hint of spice and tannin on the finish. This wine is all about young, fresh, vibrant fruit, and is a super easy sipper. There is no food necessary for this $8.99 porch wine.

This list is by no means a complete resource of budget focused wines under $10. As a matter of fact, I plan on highlighting more options in the coming months. I’m not the only person focusing on these value wines, however. Jay, the store manager at the Palm Beach Gardens, Florida Total Wine put up signs in each of the grape variety sections in the store, highlighting their under $10 wine options. The big pink signs are hard to miss, but customers find them very helpful.

What is your everyday budget wine?

Making Meatballs and Pairing Red Wine

Sicilian meatballs paired with red wine

I can’t think of anything that brings people together better than food. The notion of breaking bread goes back to biblical times. However I’m sure the first time Ogg charred a hunk of brontosaurus, he invited Brugg for some and they told stories about when Trobb fell in the tar pit. Food, regardless of cuisine, transcends age, race, and political affiliation. That is why it’s very important to me that my son, now 13, not only gains an appreciation for good food, but also learns how to prepare it.

Even a 13 year old can cook this recipe for Sicilian meatballs

You would think that when teaching a 13 year old to cook, I’d start with something basic like pasta or grilled cheese. I’m a fan of the Go big or go home philosophy folks, so we went with Sicilian style meatballs. It’s a recipe I found in Food & Wine September 2007 magazine, and after making once right after reading, I saved the recipe for future use. My son helped me when I first prepared them, so perhaps there was a tie to the dish. We started by reviewing the ingredient list and reading through the steps twice. It is important to understand the steps and the order in which we will use the ingredients, as well as having everything ready before we turn on the oven.

Batasiolo Sovrana and Heitz Cellars red wines to pair with meatballs

Before I give you the recipe, I will of course tell you about the wines paired with this fantastic meal. My selection was Beni di Batasiolo 2009 Sovrana Barbera D’Alba. I paired this Italian red to not only stay on theme with an Italian meal, but also because the grape pairs well with the beefy meatballs while being able to handle the acidic tomatoes. Like Ogg, I invited Brugg to break bread and share the meal. Brugg is actually my friend Kirk, who brought his red wine contribution to the meal. He chose a bottle of Heitz Cellar 2007 Cabernet Sauvignon, another wine option that works well with meatballs and tomato sauce.

The Beni di Batasiolo Sovranna 2009 is a Barbera d’Alba. The barbera grape is grown in various places in in Italy, and this one is from Alba, a region in Piedmont, Italy. The bouquet is full of dark berries, violets and the oak notes of spice like cinnamon. The palate is medium to full, and dusty old world flavors come across at first. Dried strawberries and dried raspberries mingle with white pepper. It’s a full flavored wine bursting with taste. There was firm acidity on the finish of the wine, and it lends itself to be a wine to pair with food.

Tasting notes for Beni di Batasiolo Sovrana 2009 Barbera D'Alba

Pairing Beni di Batasiolo Sovrana 2009 Barbera D’Alba

Heitz Cellars Cabernet Sauvignon 2007 is a Napa Valley, California wine. The bouquet is gorgeous, a sensual nose of mocha laced dark cherries. There are subtle spice notes that waft from the glass as well. The palate is full, but silky. Beautiful notes of chocolate cherries, but not sweet. The oak aging fills the glass with lovely spices.

Both the Beni di Batasiolo Sovranna and the Heitz Cellars Cabernet Sauvignon wines work so well with a meal of meatballs and tomato sauce. One did not stand out over the other as a better pairing. The Barbera D’Alba from Batasiolo became a bit less acidic and fruit took more of a center stage with sipped after a bite of meatball. For the Heitz Cabernet Sauvignon, the sweetness of the fruit and mocha are a little more subdued with the meal.

Tasting notes for Heitz Cellars 2007 Cabernet sauvignon Napa Valley Red wine

Sipping Heitz Cellars 2007 Cabernet sauvignon Napa Valley Red wine

Back to the recipe. Your mise en place includes

Two 28-oz cans of crushed Italian tomatoes
Four slices of white bread
1/4 cup of water (drinking quality)
1/4 cup plain bread crumbs
1/4 cup pine nuts
1/4 cup dried cranberries or currants
1/4 cup extra-virgin olive oil (EVOO)
Kosher salt (about 2 tablespoons)
freshly ground pepper (about 1 1/2 tablespoons)
4 large eggs, beaten
3 large cloves of garlic minced
1/4 cup flat leaf parsley, chopped
1 teaspoon died marjoram
2 lbs ground beef (chuck)
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 cups vegetable oil (for frying)

ingredients to make perfect Sicilian meatballs

In a 5 quart or larger sauce pan, pour the Italian tomatoes in and season with salt and pepper. I added about 2 teaspoons of salt and 1 tsp of pepper, then added more slowly throughout the simmer, to taste. Add the 1/4 cup EVOO, stirring to combine. Bring to a boil (medium high heat), then reduce to a simmer for 30 minutes (low heat).

After your sauce is on low and simmering, in a large bowl soak the 4 pieces of bread in the water. If you need less water to soak the bread, use less. If the bread is still dry, add a little more. Once the bread is saturated, squeeze out the water and place bread in another bowl. Mash the bread into a paste, then stir in the beaten eggs, garlic, parsley, marjoram, 1 tablespoon of salt, 1/2 teaspoon of pepper. Mix until smooth and well combined. I like to stir the sauce every 5 or 10 minutes while mixing and rolling out the meatballs.

mixing the ingredients for perfect Italian meatballs

Add the ground beef, cranberries (or currents), pine nuts and Parmigiano-Reggiano cheese. Mix these ingredients until well combined. Adding 1 tablespoon at a time, slowly add and mix in the bread crumbs. Kneed the mixture until it is firm enough to roll into balls.

You will roll the meatballs into about 36 meatballs, each about 2 to 3 tablespoons of mix. Tuck the pine nuts and cranberries inside as much as possible.I placed my meatballs on a cookie sheet covered with wax or parchment paper while rolling them out. Once you’re about finished, turn your oil on medium-high in a large, no-stick skillet. Did you remember to stir the simmering sauce?

roll your mixture into 36 meatballs

Heat the vegetable oil until shimmering. I check the oil by putting a tiny piece of meatball in. If it doesn’t immediately start to sizzle, it’s not ready. Once it starts sizzling, then you’re ready to cook. Work in batches, placing about 10-12 meatballs into the oil at once. I recommend using a slotted spoon to roll them into the oil gently, to prevent splattering.

You’ll cook the meatballs for about 12 minutes, turning at least 3 times throughout that time to ensure each side is done. Never turn your oil past medium high or the meatballs will burn. Using a 12″ skillet or frying pan will allow you to place about 12 meatballs in it. A 10″ pan will of course accept less. Transfer the meatballs to a plate that is lined with paper towel, and continue cooking the rest of the meatball mixture.

using an all-clad skillet to cook Italian meatball recipe

using an all-clad skillet to cook Italian meatballs

Once finished, place all of the meatballs into the sauce. Again, use a slotted spoon to gently roll them in, to avoid splatter.

After all of your meatballs are in the sauce, allow them to simmer on low for another 30 minutes. I like to gently stir every 10 minutes to allow the meatballs on top to get to the bottom and continue to cook evenly.

delicious and easy Italian Sicilian meatball recipe

Personally I like this dish without pasta. Fill a bowl with a few meatballs and some sauce, sprinkle with a little more Parmigiano-Reggiano cheese, and serve. Some bread to sop up the sauce is all I like. Robin, my son and Kirk all had some pasta with theirs and were quite happy. As for teaching my son how to cook, he made the entire meal, including frying the meatballs. He did so well, he went to his mom’s and made this awesome Italian meatball recipe it for her birthday the next week. Maybe we will do Boeuf Bourguignon next!

Wine and Dine: Napa Cellars 2009 Zinfandel and Stacey Ribs

Napa Cellars Zinfandel 2009

Cooler weather typically means people find themselves reaching for cozy food and wine pairings. While you may not live in a cool climate, you still may change your eating and drinking habits in fall and winter. One dish that really works in warm or cool climates is BBQ baby back ribs. They’re hearty and delicious, and can be made indoors or out. And, since Zinfandel works so nicely with barbeque, I’d recommend pairing BBQ ribs with Napa Cellars Zinfandel 2009.

Napa Cellars is part of the Trinchero Family Estates portfolio. They own or market a host of labels, from Sutter Home to Newman’s Own to Napa Cellars, and even Fre alcohol free wines. I received several samples from this past vintage release of Napa Cellars wines to review. Since I’ve already written about Napa Cellars Chardonnay when pairing with shrimp,, I thought I’d take this opportunity to focus on one of their reds. Coming in at $22, this Napa Zinfandel has powerful, big fruit without being over the top jammy.

The Napa Cellars 2009 Zinfandel is 88% Zinfandel and 12% Petite Sirah, and is aged 14 months in French and American oak, 10% of which is new. The bouquet and palate are very similar, with chocolate and raspberries on the very inviting nose. The palate is fresh red berries surrounded by baking spices, cinnamon and a herbaceous note as well. The finish is very long, with a predominantly spice and pepper note. There’s a little cocoa that dances around that fruit and spice, adding a layer of complexity that was nice. Letting it breathe for 15 or 20 minutes did not tame this powerful wine, which was 14.7% ABV. However, it’s big without being jammy or hot, and that makes it worth trying.

Stacey Ribs on my Traeger Smoker

Now, the ribs part requires a story. Our family loves to grill, smoke, and cook in general. I respect vegans and vegetarians, and apologize to my plant eating friends. This recipe is not going to please your palate. However, PLEASE feel free to post your favorite vegan or vegetarian recipe below, and I’ll try it, pairing it with some delicious wines.

One thing that makes it to the table at almost every cookout is ribs. I have several recipes, from a 6 plus hour smoke, to a 1 hour grill, to baking them in the oven. All of them are tasty, but Stacey Ribs have all but cemented their place as our favorite. Stacey is Robin’s cousin, who is an amazing hunter. The man lives to hunt. And he’s apparently equally as good at cooking what he hunts. In eight years, Stacey has only been to two or three events at the same time as us, but this year at the lake house was the best. He rolled out his trailer barbeque and fired up the coals. He then cooked some of the best baby back ribs I had ever had, earning the name “Stacey Ribs”. The preparation was simple, and the results were divine.

Cousin Stacey Queing Ribs

While the coals were heating the BBQ pit up to 325 degrees, Stacey peeled off the silver membrane from the ribs, and seasoned both sides with Everglades All Purpose seasoning, salt, and pepper. He tossed the ribs onto the grates, indirect heat, and let them cook for an hour and a half, turning two or three times. Then, during the next 20 minutes he basted each side with some BBQ sauce, mentioned below. He pulled the ribs off the grill, let them sit for 5 or 10 minutes, then cut and served. They were tender, moist, and flavorful. The simple preparation was very exciting, and the sauce was some of the best I’d had in ages.

I did the exact same preparation with my Traeger grill, and it was incredible. The Trager holds the heat constant, and produced a nice smokey flavor. I used apple wood pellets, as I light a lighter, sweeter smoke. And while the seasoning and smoking are important, I think the finishing touch was the sauce that Stacey used. He picked it up at gas station in Kenansville, FL. From what I gathered, the company was small and just sold locally to the gas station. Stacey picked up a bottle while driving by once, and swore by it. I looked the shop up online, ordered a few small bottles, and the rest is culinary history.

Jimmy Bear’s BarBerQ Sauce

The sauce is Jimmy Bear’s Original BarBerQ sauce. They sell it online, and accept paypal. I ordered two of the 16 oz bottles, and cooking two racks of ribs used about 1/3 of a bottle. I didn’t dissect the flavors, but it seems to be a mustard base with honey flavors. The spices are excellent, and it’s a great balance between savory and sweet that worked perfectly on the pork ribs. I think the sauce, the ribs, and wine all made a perfect pairing for a good time with wine.

In addition to your favorite vegan or vegetarian recipes, what foods do you find yourself making and eating more of as summer ends? What’s on your table these days? I’d love to know, so comment below.

Sipping Stepping Stone Cabernet Sauvignon 2008

Stepping Stone 2008 Cabernet Sauvignon Wine

When people talk about Napa Valley wines, especially Cabernet Sauvignon, they often talk about lofty prices of hard to get wines like Screaming Eagle and Scarecrow. And while there are definitely great wines at lower prices in Napa, California, like Hartwell which can come in around $80, that is still above some people’s wine budget. That’s when a wine like the Stepping Stone 2008 Cabernet Sauvignon fits perfectly in your glass. It’s a great expression of Napa Cabernet Sauvignon, at a price that doesn’t make you feel like you just bought a whole vineyard.

Stepping Stone is the sister label to Cornerstone Cellars, a venture with managing partner Craig Camp and Drs. Michael Dragutsky and David Sloas who started the label in 1991. I had the chance to try the Cornerstone Cellars 2004 Howell Mountain Cab Sauv a year or so back. While I didn’t write up a review, I thought it was delicious, and I was quite sad I opened it when I did. I felt it could have aged for another 2-3 years, if not 10. So, when I was given a shot to try the 2008 Stepping Stone Cab Sauv, bottled in May 2010 after spending 18 months in 50% new French oak barrels and released 9 months after bottling in early 2011, I was quite excited. At just $35 a bottle, I believed we’d have a great Napa wine under $40 to talk about.

Get a Wine Decanter

First, a word about decanting, or just aerating wine. Do it. Stop being so impatient. It’s not rocket science, and will improve the taste of just about any red, and even some white wines you’ll drink. If you don’t have a formal decanter, which my God, if you’re a regular wine drinker, get one, then just pop the cork, and pour out a smidge of wine into a glass. That will allow air to get into the neck of the bottle and start oxidizing the wine. I won’t get into why decanting works, just know you should. Some wines need more air than others to “open up”, and that part sort of IS rocket science. Just know that 10-20 minutes sitting and breathing is almost always the right thing to do.

Tasting the Stepping Stone 2008 Cabernet Sauvignon, the nose was a sweet cherry, with some notes of blueberry and brambles. Yes, I taste with my nose first. Some 80% of what things taste like are based on smell, so taking a nice sniff of the wine will start producing taste patterns. The palate was big fruit up front, dark cherry and blueberry, followed by a nice earthiness. I let this decant for about an hour after my initial taste. I noticed the mouthfeel was full but silky, round flavors of dark cherry, mocha and a beautiful herb and forest floor note. There were fine, well integrated tannin, and this wine was just a pleasure to sip. Even at 14.9% ABV, there was no heat on the finish, and it was a well made wine. At $35, I’d say it was worth every penny. Tim Lemke of Cheap Wine Ratings wrote up a number of the Stepping Stone wines, and agrees the Cabernet Sauvignon is a good wine.

Cabot Coop Private Stock Cheddar and wine

Food pairings for this Cabernet Sauvignon would be the typical red meat such as steaks, as well as lamb or veal. We enjoyed it with some amazing Cabot Coop Cheddar cheese, and think it’s a perfect pairing. The two dance together in a delicious harmony. The Stepping Stones 2008 Cabernet Sauvignon is a great wine on it’s own however, and you can enjoy it just sipping on a glass with friends. I know I did.

Sipping Trattore Estate Wines 2010 Viognier

Trattore Estate Wines Viognier

The Dry Creek Valley wine appellation of Sonoma Country offers a tremendous variety of wines. From Zinfandel to Pinot Blanc to Syrah, a wine lover can find a winery producing a delicious, affordable wine at every turn. When Trattore Estate Wines sent me a sample of two of their wines, and their olive oil, I was quite looking forward to sampling them both.

Trattore Estate Vineyards

Trattore Estate Wines is located on a picturesque hilltop on the eastern side of Dry Creek Valley. They liken the growing region to that of the southern Rhone wine region of France, with steep rolling hills, cool ocean influence and warm summer days. Similar to Dry Creek Valley neighbors Montemaggiore and Quivira, Trattore is producing Rhone varieties, such as grenache, syrah, viognier, marsanne, mourvedre, roussanne, and petite sirah, as well as zinfandel. I was given the opportunity to sample Trattore’s zinfandel and viognier, and was quite impressed with the viognier.

The nose on the Trattore Estate 2010 viognier is a delightful perfume of white flowers and orange blossoms. The palate is full bodied, almost a bit heavy on the mouth feel, and the nose translates to the palate. There are white flowers mixed with citrus and some stone fruit. The mouth feel is a bit oily, which has been described as a lanolin texture typical in viognier, but it’s quite pleasant. There is a lovely vein of spice that runs from the mid-palate through the finish, and goes on well after you’ve finished your sip.

The Trattore Estate 2010 Viognier is blend of 90% viognier, and 10% roussanne, and has an ABV of 15%. The grapes were whole cluster pressed, and barrel fermented in neutral oak barrels. That neutral oak fermentation and aging provides a softer, round mouthfeel, as opposed to stainless steel as an option for fermentation, which would make the wine a bit more lean, crisp and maintain acidity that can be softened by the oak. It was then aged in 100% neutral oak barrels for 8 months, which further enhanced the mouthfeel and creamy notes.. There were only 127 cases of the viognier produced in 2010, and the retail price is $24.

As I mentioned in my introduction to viognier grapes and wine, you can pair this white wine with grilled or broiled fish, as well as salads. The winery recommends you serve with grilled fish such as halibut, cod, and sea bass. They also recommend summer salads tossed with heirloom tomatoes, goat cheese, crispy pancetta and dried cranberries drizzled with a hint of Dry Creek Olive Company Cara Cara Orange Olive Oil and a touch of sea salt.

Tim Bucher and his Trattore

Trattore Estate owner Tim Bucher got his start in farming at a very young age, where he developed his love for tractors, or trattore in Italian. His parents had a dairy farm in Healdsburg, CA, and was known to not only driving the tractors he loved, at age 8 he could be found under the hood, fixing them and figuring out what made them run. While Tim bought his first plot of land at 17 and grew grapes on it, his love of technology ushered him towards a career in engineering and technology.

Tim has been tied to some very successful technology companies, including early workstations at Sun Microsystems (now part of Oracle) , 3DO gaming, NeXT Computer which was acquired by Apple, as well as helping launch WebTV which was acquired by Micrcosoft. As an entrepreneur, Tim tarted and took public several other successful companies that were later acquired by Microsoft, Apple and Dell, plus was founder and CEO of ZING systems, which developed software for handheld devices for companies like SiriusXM, Yahoo and SanDisk.

TIm and his family returned to Sonoma in 1999. He planted a total of forty acres of zinfandel, grenache, marsanne roussanne and viognier. When he discovered a grove of 150 year-old olive trees on the land, tim decided to start the Dry Creek Olive Compoany, and began producing olive oils from the estate orchards. The first Trattore Estate wines were released in 2008, and the Trattore Estate winery facility and tasting rooms are currently under construction.

Stepping Stones 2010 ROCKS! White Wine

Matthew Horbund Sips Stepping Stone 2010 ROCKS! White Wine

A good white wine has it’s place in your glass, regardless of time of year. It may be fall, and temperatures are dropping, but we’re enjoying a nice white wine with dinner tonight. Living in Florida, we still eater lighter meals in autumn, and roasted chicken makes it’s way onto our plate at least once a week. I went to the cellar and looked for a white wine to serve, and a bottle of Stepping Stone 2010 ROCKS! white wine was my choice.

Stepping Stone is a second label from Cornerstone Cellars, producers of some excellent Napa Cabernet Sauvignon. I’ve received media samples of their wines previously, and this bottle was part of a tasting of various Stepping Stone wines, red, white and rose. An entry level wine, the Stepping Stone costs $15, and is available on their website. It’s a proprietary blend, but other bloggers disclosed it’s made of chardonnay and muscat. Definitely meant to be an easy back yard sipper, the wine has a pleasant bouquet and palate that makes it easy to drink alone, or pair with food.

Lighter in color than a typical California chardonnay, the Stepping Stone ROCKS! offers a bouquet of soft citrus and white flowers. It’s reminiscent of a sauvignon blanc and vigoner on the nose. The palate is light to medium bodied, very soft and gentle on the approach. The first sip gives way to a little spice, making me think of a gewurztraminer with nice soft floral notes and spice on the mid-palate and finish. I let the wine sit a little, to breathe as well as warm a tad. The flavors opened up a little, and soft lemon became a little more prominent, and coupled with the white flowers, honey suckle and jasmine, coated the palate.

Matthew Horbund Sips Stepping Stone ROCKS! with roast chicken

Though the palate is very smooth, and the acidity is barely noticeable, the Stepping Stone ROCKS white wine worked wonderfully with dinner. The palate held strong, even with asparagus on the plate, and the citrus and floral flavors complimented the roast chicken and potato dinner very well. An affordable wine, good on it’s own or with food, definitely a wine to try.

What are your thoughts? Leave a comment below, and share this article with your friend!

Weekend Wine Recommendation – Chilensis Pinot Noir

TGIF Weekend Wine Recommendation

As the weekend rolls in, many of you are looking for a nice bottle of wine to unwind with. There are many options of course, and almost every one of them is a good one. If you are looking for something new to try, and are a fan of red wine, then I have a great recommendation to kick off the weekend. It’s no secret that I’m a fan of wines from Chile. They offer great value, have a wide range of options from Sauvignon Blanc to Cabernet Sauvignon to Carmenere and Pinot Noir. Yes, Chile, a very hot and dry place, is producing cool weather Pinot Noir now. And they’re doing it well in many cases. I was able to taste four Pinot Noir wines from Chile recently, and enjoyed them all. Today’s recommendation is not one of those four, but I think it’s a great wine, especially for the price. For under $10, you can get a nice Pinot Noir to sip and savor as you put your feet up and relax this weekend.

Chilensis 2009 Reserva Pinot Noir

The Chilensis 2009 Reserva Pinot Noir can be found in most wine stores and grocery stores. It comes in at $9.99 locally, and that puts it within almost everyone’s wine budget. It’s a medium bodied red wine, which makes it a perfect summer wine. The palate has red fruit, from strawberry to dark berries, with a little smoke and earth that Pinot Noir is known for. The Chilensis Pinot Noir will go perfectly with most any food you want to pair it with, whether that’s cedar plank salmon on the grill, burgers, dogs, or salads for summer. However, this wine has become a staple at our house, and we just love to sip on it slowly and enjoy.

If you try the Chilensis Reserva Pinot Noir, let me know your thoughts. Cheers to a great weekend!

In Harmony – Pasta and Harmony Cellars Zinfandel

Harmony Cellars 2008 Zinfandel

Paso Robles has been getting a lot of attention for it’s wines of late. When Saxum won Wine Spectator 2010 Wine Of the Year, Rhone varietals such as marsasnne, roussane, and of course syrah from the Paso Robles area became highly sought after. During a recent press trip to Paso, I tasted many great Rhone varietal wines from Paso Robles wineries such as Tablas Creek and Denner. However, as Paso Robles is also well known for it’s zinfandel wines, I had to sip a few of them. I was fortunate to have a sample bottle sent home to review of one of those zinfandel wines from Harmony Cellars.

The View Outside of Harmony Cellars Tasting Room

A small, family-owned winery, Harmony produces about 6,500 cases of various wines each year. Owners Chuck and Kim Mulligan founded the winery in 1989, and winemaker Chuck Mulligan still does most of the work himself. The winery sits on a plot of land that has been in Kim’s family for four generations, and Kim’s great grandfather, Giacomo Barloggio used to make homemade wine in his basement.

Though I don’t know for sure, I will assume based on his name that great-grandpa Giacomo Barloggio was Italian. Perhaps that’s why the Harmony Cellars 2008 Zinfandel is a perfect pasta wine. I’ve been making a simple bolognese sauce for the past six years, and always love pairing it with different red wines to see what works well. I’m positive that the Harmony Cellars Zinfandel is my favorite pairing so far. With a price of $19 for the wine, it makes an for inexpensive pasta meal for two.

Harmony – Pasta and Zinfandel

On it’s own, the Harmony Cellars Zinfandel was big and jammy, with plenty of dark cherry, blackberry and a little chocolate note. There’s also a good bit of spice, black pepper and cinnamon on the palate. The wine paired perfectly with the pasta bolognese, enhancing the dark chocolate notes while maintaining a good balance of dark fruit and spice.

Pasta isn’t the only food this wine will pair well with. Zinfnadel works great with almost anything you’d cook on the grill. With Father’s Day coming up, Dad will love putting some burgers and dogs on the grill, and pairing them with a glass of Harmony Cellars Zinfandel. If BBQ ribs are your thing, then zinfandel is for you! I love the combination of a great zinfandel and BBQ ribs, and Dad will too!

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