Bacchic Reflections

 Come, bring hither quick a flagon of wine, that I may soak my brain and get an ingenious idea.

                                                                               The Knights,  424 B.C.

     " thy bread with joy, and drink thy wine with a merry heart..."   
                                                                      King Solomon, Ecclesiastes

Follow B.E. on Twitter
                          and  Facebook

What is B.E. drinking this week?  Go to...

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


Davis Bynum  2014 Jane's Vyd Pinot Noir   Russian River Valley   $28-32**+  Rich dark cherry flavors, fine balane and length. The lush texture especially charming.
Gloria Ferrer 2013 Pinot Noir  Carneros **+   $27    The appealing cherry-berry flavors of Carneros Pinot work extremely well with roast fowl and roast pork. The extra year on this Pinot  also lends a pleasing roundness.
Angeline Pinot Noir Reserve 2014   Mendocino   $18**+   Aromatic and very tasty--a very good value in Pinot Noir, perfect for drinking now.  Good berry and cherry aromas and flavors. Excellent for roast turkey.
Mabileau Bourgueil 2014   Loire Valley   $15**+   Made from organicallhy grown grapes in the Touraine region of the Loire, this fruit-forward, well-balanced Cab Franc is a terrific value. Bourgueil (pronounced "boor-gay-ee) generally produces wines less tannic than nearby Chinon (also cabernet franc) and more accessible for drinking on release.  Versatile for autumn grilling.
Joseph Drouhin 2015  Beaujolais-Villages  France  $17.99 **  Gamay noir also makes a juicy red--lightly cool this 2015 Beaujolais-Villages and it will likely please most of the quaffers at your holiday table.

Bubbles.........It's that time of year, but I always have one on ice, just in case.... maybe two with holidays upon us.
Schramsberg Blanc de Noirs Brut, North Coast  $25-30***  An elegant sparkler, possibly America's best, certainly the closest to French Champagne. Excellent balance, great depth and long finish. A superb aperitif.
Gloria Ferrer 'Royal Cuvée' Brut 2007   Carneros, Sonoma  $22-26.**+  Consistently good, and consistently a medal winner in national wine competitions--bright and fresh, good balance and length;  very good with smoked salmon and other saovry hors d'oeuvres.
Domaine Chandon Blanc de Noirs NV, Califonria, $18-22**+  Tiny bubbles, bright, clean fruit, 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.
Domaine Chandon Etoile Brut Rosé  $24-30***  Chandon's top cuvée--a dry pink, very elegant with a delicate scent of strawberry; tiny stream of bubbles, long in finish. A delicious match with smoked salmon. 

Dry Creek Vyd 2013 Old Vine Zinfandecl  Sonoma . $24-30**+    Spicy and rich-textured, with black raspberry flavors, smooth and tasty.-- Fine with roast turkey or pork.

Angeline Cabernet Sauvignon 2014 Reserve  Paso Robles  $15-19**+   A very drinkable Cabernet, with punchy plum-berry flavors, enough structure to evolve in bottle, but drinking smoothly now and a good choice for roast or grilled meats, as well as savory cheeses.
Note:  I also liked Angeline's 2015 Sauvignon Blanc ($14) from Sonoma for its crisp, bright, citrussy fruit and fine balance.
.Martin Ray 2014 Cabernet Sauvignon Sonoma County   22-25**+    Smooth and balanced, svelte in texture with ripe berry flavors, plump and round. Perfect for grilled ribeye or loin lamb chops.
Rodney Strong Cabernet Sauvignon 2014  Sonoma  $15-20.   Black cherry flavors highlight this Cab, dark but not heavy or tannic, supple enough for roast or grilled vegies, yet the structure to handle meats and savory cheeses.  Consistent quality, good value.

Wine Wise |BE's Cellar Notes| BE's Discoveries | BE's Wine Tips |BE's Bio | Other Sites of Interest

email B.E.:

                                                                                                                                             ©Barbara Ensrud