Bacchic Reflections

     Will legalized cannabis threaten wine-drinking...and thus the future of wine???
         Check out Brit wine writer Andrew Jeffords' view at:   
         What do you think?  Let me know

     addendum:  On a recent weekday morning, Jim Cramer and David Faber were discussing on CNBC the stock Constellation, which was curiously down--they speculated why, Cramer noting that the younger generations were wine drinkers....but, he mused, was cannabis making inroads on wine consumption? Not for him, he declared and Faber concurred. Cramer wondered if wine sales were down at his local wineshop.

     Cramer to Faber: where do you shop for wine?
     Faber:  I have my wine delivered to the house.
     Both apparently have cellars; bodes well for future enjoyment of nicely matured wines--a good way to ensure aging is to methodically stock a cellar:  BE's wine tips

                                             Happy  2019!

      With all best wishes that it bring many occasions for the happy 

           happy enjoyment of good wines -- and good friends to share them!


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Reds worth cellaring...Cabs, Pinots, Other
                            B.E.'s Cellar Notes

Special Aged Wines:   B.E.'s Discoveries

Virginia/North Carolina:   B.E.'s Discoveries

Interesting Links:   see  Other Interests

Wine Books for Wine Lovers
             see B.E.'s Wine Tips

Articles by B.E.   see  B.E. in print
      Starting a Wine Cellar:   B.E.'s  Wine Tips
       Wines for aging:  see B.E. Cellar Notes
B.E. on organic and biodynamic wines                  see  article

Hearty Wines for Winter Feasts

Zinfandel, the quintessential American red—rich in texture with ripe-berry flavors, is an excellent choice for the rich dishes of the season: roasts of beef and lamb, hearty meat stews, including venison.  Also, I'm happy to report, Zinfandel has undergone a bit of sea-change. For a time there Zinfandel meant monster reds  15-16+ percent alcohol, heavy, overly extracted, syrupy reds more like Port than table wine.

            There are still such wines for those who like them, but many producers have notched back a couple of degrees. Zinfandel, however, is always a bold assertive red. I've tasted a few samples recently, persuasive and appealing. Here are some recommendations, which will work with many hearty holiday feasts:

Old Vine Zins.  Old vines yield the most succulent and concentrated fruit, deep and complex, but these vines can't last forever; many have already vanished, so "old vine" Zins are becoming rarer all the time. Get them while you can.

Dry Creek Old Vine Zinfandel 2016, Dry Creek Valley***  $35  Average age of the vines that produced this wine:  95 years. This is Dry Creek Vineyard's signature Zin—and their best, in my view, among several very good ones. Dry Creek Valley in Sonoma is noted for Zinfandel with distinctive wild berry flavors (often called "brambly") and accents of black pepper. Only 2,000 cases made, so harder to find. Even rarer is Dry Creek Four Clones Vineyard*** (2016, 600 cases, $42/bottle), but it is delicious and beautifully balanced.

Dry Creek Heritage Vines 2016  $15-18**+  Dry Creek's most widely available Zin--meaty with spicy berry flavors; an excellent buy.

Peachy Canyon 2016 Bailey Vyd   Paso Robles  $42***  Peachy Canyon is noted for juicy Zinfandels and produces several at various price levels. This is from the venerable Bailey Vyd, dry-farmed and organic; brimming with boysenberry and other black fruits. A very seductive Zin.

Alexander Valley Vyds Sin Zin 2014  Alexander Valley  $16-20***  The original label (see B.E's Cellar Selections) is so delightful I can't think why they ever change it—but the wine is consistently good, with ripe blackberry and raspberry flavors. Outstanding value!

More Big, Meaty Reds
Altesino Rosso di Montalcino 2015  Tuscany  $20-28**+  RdMs are made from younger sangiovese grosso vines--and perhaps a smattering from more mature lots not included in the estate's Brunello; in other words a baby Brunello. Generous black cherry flavors, appealing berry aromas, and very smooth drinking--to complement any number of hearty Italian dishes.
Chateau La Roque 2016 Vieille Vignes de Mourvedre  Pic St.Loup  Languedoc  $18.99**+ 
Big, chewy but seductively drinkable; will improve, so get an extra bottle to lay away a few years.


Wine Buy(s) of the Week
Bourgueil 2017 Cuvée Beauvais   Loire Valley  $18-22**  Made from cabernet franc, this Bourgueil (boor-gay-ee) has dark meaty fruit, earthy berry flavors and good balance. Excellent for meat stews and other hearty dishes. On its own, goat cheese softens its youthful punch.
Regis Bouvier 2017 Bourgogne Rouge  Burgundy  $24**+  An excellent buy in young Burgundy--spicy Pinot aromas, solid cherry-berry fruit. Good choice for pork loin, chops or roast ham.
La Merrigia Montepulciano d'Abruzzo 2015    Abruzzi, Italy  $14**+  Montepulciano is a place (in Tuscany), but it's also a grape, planted widely in central and southern Italy. The Abruzzi region on high elevations overlooking the Adriatic Sea produces some of the best Montepulcianos. La Meriggia is an excellent example:  richly colored, medium body, dark berry flavors--great choice for grilling.  At CapriFlavors in Cary.
El Coto Rioja Crianza 2015    Rioja, Spain   $13-15**+  A consistently great value in medium-bodied reds:  juicy red-fruit flavors, well-balanced and very tasty. Crianza means aged a year in oak.
Chiarlo Barbera d'Asti 2015   Piemonte    $12.99-15**   Bright red fruit flavors give this refreshing red great appeal. Barberas from Asti tend to be lighter than sturdy, earthier versions from Alba, very good choices for grilled sausages and vegetables, roast chicken or pork. Also a good sipper.
Château de Campuget 2015 Costières de Nimes   Rhône Valley           $12-14**+    Smooth and round this well-balanced quaff is firm but juicy, and an excellent choice for grilled meats.
Chinon Les Terrasses 2015, Lambert   Loire Valley  $17-18**+   Juicy red fruits (cherry, red currant) in this cabernet franc make it a perfect transitional red, but actually quite nice on its own. 


Choice Whites

Dry Creek Vineyard 2017 Sauvignon Blanc   Dry Creek Valley***
$17-20, and well worth it--one of the tastiest Sauvignons I've had recently, due perhaps to  13.5% musqué in the blend which lends spicy accents to the zest of tangerine and the creaminess of lemon curd. Very well-balanced, youthful and fresh, an excellent choice for seafood and shellfish (also beet and goat cheese salad). wbow
Foursight 2016 Semillon    Mendocino   $25*** 
   Varietal Semillon is rare. An important white grape in Bordeaux, mainly Sauternes, semillon is best known elsewhere for blending with sauvignon blanc, so I was very interested in this version from Charles family vineyards. I like semillon's stony mineral character, but the Foursight 2016 is more intense: assertive citrus flavors, due to 20% sauvignon blanc, but a nice fig accent that lends complexity. Full-bodied, powerful white. Very small production, available mostly in California, but check website: 
Elicio Vermentino 2017  Rhône Valley  $15**+   Vermentino, happy to report, is much more widely planted today--its bright, crisp fruit and tangy mineral accents make it an excellent  match for seafood and shellfish. This "Méditerranée" wine from the southern Rhône is dry and most appealing, as well as excellent value.

Great Seasonal Match;  Wild Mushrooms and Chardonnay  

T'is the season for wild mushrooms--cèpes, white truffles, wild-gathered shitake, portobella; sauteed in butter or olive oil, they are a savory complement to shrimp, Dover sole, snapper or halibut, chicken breast. A deftly oaked chardonnay meshes nicely with the faint earthiness (think forest floor) of wild 'shrooms. Recently I made shrimp with cèpes very agreeably paired with Dry Creek Vyd's 2015 DCV Block 10 Chardonnay ($30); the wine's pear-oak-vanilla accents worked superbly.
Other great choices:   Olivier Leflaive 2016 Bourgogne Blanc Les Setilles ($20-24),  or Marimar Torres La Masia 2017 ($35-39). see also B.E.'s Wine Tips


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