Over the course of a week, my wife and I drink a bunch o’wine – almost always with food. Since I’ve always been fascinated by wine at the table with food, I thought it would be fun to recap not only the wines we’ve been drinking, but also how they pair (or don’t pair) with the foods at our table. Here are my Wine of the Week; and Food and Wine Pairing of the Week for February 8, 2015.
2012 Jacuzzi Family Vineyards Barbera – Retail $28
Opened with restrained baked raspberry, spice, cherry and earthy aromas and flavors. On the palate, it’s between light and medium-bodied with mouth-watering acidity. It got better with some time in the glass. This is one my wife’s faves, but I don’t think it delivers on the value front. Very food friendly. It was a surprisingly good pairing with Beef Bulgogi. Very good; 86-88 pts
2011 Onesta Cinsault Bechthold Vineyard – Retail $29
Consistent with prior tasting note. Dark red color with an appealing mixture of musk, black cherry, strawberry aromas with a hint of caramel. On the palate it light-bodied moderate to very good acidity and fresh raspberry, strawberry, spice and a bit of mineral flavors. Medium finish. Paired well with Asian Style BBQ Chicken! Sample received for review. Very Good to Outstanding; 89-91 pts
2010 Carlisle Zinfandel Martinelli Road Vineyard – Retail $38
This is a beautiful wine! It’s aromatically complex with raspberry, cherry, tons of spice, and whiffs of candied citrus rind, and dust. Raspberry, cherry, and intense baking spice flavors aromas that explode on the palate are nicely balanced by very good acidity, and dusty soft tannins. Elegant character with a supple texture. Long finish. Last tasted 2 years ago. Just got better with time. Outstanding; 92-95 pts
N.V. Franck Bonville Champagne Blanc de Blancs Extra Brut Grand Cru – Retail $40
Pale yellow-green color with abundant tiny bubbles and pretty white flower, green apple, brioche, citrus, chalk, and a hint of sweet spice aromas. On the palate, it’s light-bodied and very dry with a delicate mousse, and a soft, fresh lemony with a bit of lime acidity that’s intermingled with a bit a salinity and with golden apple, pear and lemon rind flavors. Long finish. Very Good to Outstanding; 89-91 pts
In fact, the Champagne was too good! We polished off the bottle for lunch! If that’s not a Wine of the Week, I don’t know what is!
What was your Wine of the Week? Any killer Food and Wine pairings?
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Martin Redmond is a Financial Executive by day, and a certified wine geek with latent foodie tendencies the rest of the time. In addition to the wine lifestyle and food he enjoys family, fitness and traveling. He likes to get thoughts of wine off his mind by sharing experiences on his ENOFYLZ Wine blog, which features wine reviews, wine country travel, and wine and food pairings.
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