As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”
A Moveable Feast
Fermentation is one of the oldest symbols for
transformation. When grapes combine their juice
and are closed up together for a time in the dark,
the results are spectacular.
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Reds worth cellaring...Cabs, Pinots, Other
B.E.'s Cellar Notes
Special Aged Wines: 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
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Esquire restaurant critic John Mariani reviews Raleigh restaurants in his current newsletter, including Herons at The Umstead, Standard Foods and Bida Manda -- congrats to owners and chefs! Mariani promises more to come at a future date:
|Wine Buy(s) of the Week
Konstantin Frank 2013 Dry Riesling Finger Lakes $13-15*** Beautiful floral aromas, dry and crisp, with mouthfilling flavors -- this is an amazing value to search out. A superb aperitif but versatile with numerous foods, including fish and seafood.
Bourgueil 2012 "Cuvée Beauvais" Loire Valley $16-18** Pronounced boor - GAY - ee
Don't be put off by the difficulty of the name because it drinks real easy. Like its nearby cousin, Chinon, Bourgueil is made from cabernet franc, and this selection from Kermit Lynch exhibits the punch of lively red currant fruit I like so much in Cab Franc. This is a wine for daily suppers, weekend brunches, a happy accompaniment to patés, cheeses creamy or savory, light meats.
Rodney Strong 2013 Merlot Sonoma County $15-18** Appealing flavors of blackberry and ripe plums envelop this nicely balanced Merlot. Enough tannin to give it some grip, but smooth and drinking well now, though likely to be even better with a couple of years aging (buy two or more bottles to test this out). It has the heft to handle grilled or roast beef or lamb, but smooth enough for roast pork or duck.
Capezzana Barco Reale di Carmignano 2013, Tuscany $13-16**+ Sangiovese-dominant, which makes it Chianti-like but the addition of cabernet gives it a pleasing earthiness and weight. Smooth, easy to drink, versatile with meat dishes.
Dry Creek Vineyards 2013 Zinfandel Heritage Vines Sonoma $15**+ An excellent value and drinking well now. 21% petite sirah darkens this red, but the raspberry and ripe plum flavors sift through to make it quite juicy and appealing.
Verdicchio di Matelica 2014 Cantina Sant' Isidoro Italy (Marche) $15-17**+ Oh so brisk, oh so bright, steely and crisp, yet with zingy citrus flavors. Great with clam or scallop dishes; also mussels. The Wine Merchant in Cary has it.
Riesling Hugel 2013 Riesling, Alsace, $20-24*** A classic dry Riesling--and in its third year of age just right for drinking now, though fine Rieslings, dry or sweet, can age a decade if properly stored. Crisp, with citrus notes and a nice edge of minerality, it's developed a pleasing richness. Excellent with Asian foods that aren't too sweet/sour; patés, white fish and chicken.
Left Coast Cellars Pinot Noir 'Cali's Cuvee' 2013, Willamette Valley, $24*** Another classic--classic Oregon Pinot--balanced, supple, highly versatile with food. This young winery is producing excellent, flavorful wines from its 100 acres of vineyard. Ripe berry flavors, with accents of cherries. A lovely wine--excellent for grilled salmon, veal, roast pork or fowl (including turkey, chicken, gamebirds).
Domaine Chandon Blanc de Noirs NV, Califonria, $18-22**+ Brisk, bright, clean, dry and quite delicious. Keep this sparkler on hand as a great aperitif, year-round. I've tasted this wine several times with great pleasure. An excellent value, too.