The Wine Curmudgeon

Wine of the week: Cusumano Insolia 2011

The Wine Curmudgeon has run out of adjectives to praise Sicilian wine. Whenever I think it can’t get any better, it does.

Remember how crazy I was about the Cusumano Nero d’Avola? The Insolia ($12, purchased, 12.5%) is even better put together. It’s a white wine made with the Sicilian insolia grape, traditionally used to make marsala. Yet, on its own, the Insolia is an absolutely beautiful wine, one that makes all that $15 and $20 grocery store stuff taste like the boring, dull grape juice that so much of it is.

Look for some lemon fruit and baking spices, but using terms like that shortchanges the wine. The whole is definitely bigger than the parts; this is a rich and full wine that not only pairs with seafood, but that makes you think of seafood as you’re drinking it. Highly recommended, and if I can find it for $10, it will be in next year’s $10 Hall of Fame.

Wine of the week: Little James' Basket Press NV

Here’s a challenge to the California wine business, and especially those who think the Wine Curmudgeon is too hard on it. Use your incredible resources and talent to make a wine like this – a non-vintage red – instead of the buckets and buckets of boring, fruit-juice grocery stone plonk that you do make.

Because this French effort is not just a great cheap wine, but a great wine. As the guy at the store said to me when I bought it: “This may be the best bottle we have,” and his store has bottles that cost hundreds and thousands of dollars.

The point is not that California can’t make a wine as interesting and delicious as the Little James ($10, purchased, 13.5%). Regardless of anything else, California is probably the world’s pre-eminent wine region – the best weather, the best winemakers, the most money to spend. Rather, it’s that it has spent so much effort training consumers to buy wine with the name of the grape and a vintage on the label that it can’t conceive of anything else. If it doesn’t say Merlot 2012, no one knows what to do.

But they should. The Little James comes from a top-notch Rhone producer that mixes wine made with old grapes and wine made from current vintage fruit. The result is a $10 Hall of Fame wine: Classic Rhone barnyard aromas, red grenache fruit, some spiciness, and more tannin and acid than I expected -- a rough, though not unpleasant, peasant finish that speaks to a more traditional style of winemaking. A food wine for barbecue and burgers; highly recommended.

Wine of the week: Domaine du Tariquet Classic 2011

My mom enjoys a glass of wine now and then, and I’d like to think that I’ve helped her with that. She reads the blog, and is better informed when she walks into a liquor store to buy a bottle.

Which is one of the reasons why the Tariquet ($10, purchased, 11.5%) is the wine of the week with Mother’s Day coming up. Yes, I’ve praised this wine many times before, and it has been in the $10 Hall of Fame since 2009. But its great strength – and I don’t know that I’ve emphasized this enough – is that it’s table wine the way it should be but isn’t often enough in this country. You don’t need to be a wine geek to enjoy it. You don’t need to have piles of money. You don’t need to read the Wine Magazines or to parse scores.

All you need is $10. Good wine shouldn’t be more difficult than that, should it?

This vintage of the Tariquet isn’t as grapey, which is one of the things I always enjoyed about it. Look for more citrus, probably because this year’s blend has sauvignon blanc in addition to ugni blanc and colombard, the classic grapes of Gascony. But the wine is still balanced, clean and fresh -- very well made and not only among the best cheap wines in France, but in the world. Highly recommended. Drink a toast to mom with it on Sunday; I know I will.

Wine of the week: Domaine de Cabasse Les Deux Anges 2009

Rhone wines remain a mystery to most American wine drinkers, and not just because they have very French names and are often difficult to find on store shelves. It’s also because they’re made with grapes that aren’t cabernet sauvignon and merlot; for most of us, that difference is enough so we’ll buy something else.

Case in point is the Deux Anges ($10, purchased, 13.5%). It’s made with grenache, syrah, and carignan, and the name – along with the almost Baroque-like angels on the label – is enough to turn off any U.S. consumer who expects to see a cute animal or marketing-driven name.

The wine itself, like so much cheap wine from the Rhone, is a revelation. It’s accessible, yet still tastes like the Rhone -- juicy red fruit from the grenache, lots of peppery spiciness, noticeable tannins, and a bit of a finish. But it isn't too rough, which is often the case with this style of wine – call it rustic, the kind of wine someone in a Van Gogh painting would drink. How often can you say that about California merlot?

It’s a grilled meat or cheese kind of wine; highly recommended, and a candidate for the 2014 $10 Hall of Fame.

Wine of the week: Cune Rioja Blanco 2010

How much did I like this wine? I bought another white from the same producer that cost a couple of bucks more, and I didn’t even have to think twice about it. Just picked it up and put it in the cart. That doesn’t happen very often; if a wine costs more than $10, I’m often seen mumbling to myself in front of the shelf.

Even more impressive is that white wines from the Rioja region of Spain have traditionally been pretty awful – badly made and even oxidized.

None of that is the case here. The Cune ($10, purchased, 12.8%), made with viura, has enough white fruit to be noticeable, maybe some lemon peel, and is amazingly fresh and clean – very impressive given the track record for white Rioja. Chill this, drink it in the summer on its own or with salads or seafood. Highly recommended, and a candidate for the 2014 $10 Hall of Fame.

And yes, even though the company name is CVNE, the wine is called Cune. 

Wine of the week: Il Poggio Rubicone 2011

The official name of this wine is actually a lot longer -- Il Poggio dei Vigneti Sangiovese di Romagna Rubicone – which is one of the contradictions that makes the Rubicone interesting. An old-fashioned name, yes, but a modern and professional wine.

Increasingly, there are two kinds of Italian sangiovese – the traditional, which I like but which don’t seem much in favor with the Winestream Media, and what I call the post-modern – Italian in label only. I did a tasting a couple of years ago where we paired a high-point Tuscan red made with sangiovese and a Texas sangiovese. Not only did the latter taste more like traditional Italian sangiovese, but the people at the tasting preferred the high-point Tuscan, which tasted like it came from Paso Robles. Maybe the Italian Wine Guy can explain this to me.

The Rubicone ($12, purchased, 12%) combines the best of both styles. There is a lot of juicy cherry fruit and top-notch winemaking, but also more traditional Italian sangiovese characteristics like bright acid and earthiness. It will please those of us who don’t want the traditional styles to go away, but also don’t want the flaws and off-flavors those wines sometimes had, as well as people who need gobs of fruit in their wine.

Wine of the week: Brennan Vineyards Buffalo Roam 2010

One of the greatest wines in the history of Texas was the 2006 Brennan syrah (and the 2007 wasn’t bad, either). I have waxed poetic about both, and the 2006 helped form the tweet that launched the local wine movement in 2009: “Texas wines aren’t s---.”

Unfortunately, Brennan no longer makes syrah. But it does make a red Rhone-style blend, the Buffalo Roam ($18, sample, 12.9%).

Yes, the wine isn’t $10 or $12 and availability is limited, two things I rarely do for the wine of the week. But this week, with the fifth annual Drink Local Wine conference just a couple of days away, I wanted to use this wine to show how far local wine has come – not just in Texas, but in much of the U.S.

Because there are hundreds of wines like this in the 47 states that aren’t California, Washington, and Oregon:

• It’s professionally made, without the flaws and off-flavors that were all too common in regional wine a decade ago.

• It reflects Texas terroir and a Texas style of winemaking – lower alcohol, earthy, spicy, less fruity and, above all, balanced. In this, it tastes like a Rhone-style wine that was made in Texas, not a California-style wine made with Rhone grapes that could come from anywhere, including the Rhone.

• It uses grapes suited to Texas, mourvedre and syrah, and not grapes grown in Texas because consumers have heard of them.

How impressive is this wine? So much so that I don’t even mind the name.