Wednesday, March 9, 2011

What would you pick?


You can tell a lot about a person by the wine they might choose for a semi-special dinner.

Here are some wines I might pick:

Hartford Zinfandel, Jolene Vineyard, from an outstanding year: There is something special about the fruit notes that are donated to the grapes by the high-elevation, warm days/cool nights site at the mountain headwaters of the Russian River. Talk about rich and luscious!

A 3rd-5th Growth Gran Cru Bordeaux from a very good year, at about ten years old. Or an aged Cab blend from numerous Walla Walla wineries, at about ten years old: Walla Walla Vintners; Colvin (now defunct); Maryhill's Reserve wines; Leonetti; Quil Creek; Zerba. And put some Cab franc in that blend!

A Syrah from Walla Walla, at 5-10 years old: K Vintners, or Buty, or Rulo, for example. Amazingly cab-like in terms of the richness it yields when aged.

A Chianti Classico Riserva from a great year, about six years old. Perfect pairer for foods. Bold and perfect. Sangiovese is tops in the right hands--even competing with Cab sauv for best on the planet.

A reserve Malbec from Argentina, from a good year, maybe five-ten years out. From some of the highest vineyards in the world, and baked in desert sun by day, yet cool at night. The perfect combination of grape, sun, soil, and climate. With a grilled piece of best beef.

Note the consistent theme in my comments: These wines require aging, to reach their full potential. Why rob the cradle? Instead, build or lease a good place to lay some good wines down, for future pleasure. It is an endeavor well worth the effort.

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