Category:Red wine

Father’s Day wine suggestions

image Call it barbecuing or grilling. Use a smoker or a gas grill or charcoal. Choose between beef or pork or chicken or vegetables. Regardless of which, though, it’s part of the Father’s Day tradition.

So what wine do you pair with kind of food? The classic pairing for grilled sausage is sweetish white wine like riesling or gew rztraminer. And the heartiest red meats, like grilled rib eye or smoked brisket, can take a hearty red wine.

But sometimes, how you ?re cooking the food makes a difference. Grilled chicken marinated in olive oil, garlic and rosemary pairs with sauvignon blanc. But smoke that same piece of chicken with a dry rub, and it changes character entirely. Then, you ?ll want a light red wine like a tempranillo or a beaujolais. And rose, of course, will go with almost everything except that grilled rib eye. The bright fruit complements barbecue ?s smokiness quite nicely, in fact.

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Wine of the week: Avalon Napa Valley Cabernet Sauvignon 2005

image Time was, the Avalon was $10. The Wine Curmudgeon used to drink it by the case, buy it for visiting wine types and make them guess how much it cost (one of these days I’ll have to share the story about the Avalon and the visiting Australian wine marketer), and recommend it at every opportunity.

It’s not $10 any more (closer to $15, though you can find it for $12 every once in a while). But it’s still one of the best values in the wine world, with almost all of the rich, fruity character of Napa cabernet at one-half to one-third the price.

How does Avalon do it? For one thing, the company only makes cabernet. For another, it doesn’t own land or  touristy production facilities. It’s based on the French negociant model, which allows it to keep costs — and prices — down.

Serve this with a Father’s Day barbecue. Or buy a case and toast Dad with it throughout the year.

Barefoot wines: Value or just cheap?

imageWine Curmudgeon note: This post is attracting so much traffic that new visitors should know that I wrote another Barefoot post in September 2010 — Barefoot wines (again): Value or just cheap? It updates this post and offers some thoughts on the Barefoot merlot. There is also a review of Barefoot riesling, written in December 2009.

Original post: Barefoot Cellars wines get a lot more publicity than most inexpensive wines. The $6 cabernet sauvignon and merlot showed up on The Wine Trials' top 100 list. The $6 pinot grigio earned raves last week from the Wall Street Journal's respected wine columnists, John Brecher and Dorothy Gaiter. And the $10 extra dry sparkling wine got a gold medal at the prestigious Dallas Morning News competition this spring.

Is it time for the Wine Curmudgeon to take another look at Barefoot?

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The basics of enjoying wine, part I

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This is the first of a three-part question and answer series about wine basics. The second part will run June 6 and the third part on June 13.

It's summer. It's warm. You want a glass of wine. But you don't know a chardonnay from a cabernet. What's an aspiring wine drinker to do?

Have no fear. The Wine Curmudgeon is here. In fact, The first question people always ask me about wine is how to get started drinking it. For some reason, Americans are convinced that wine is not something to drink with dinner, but a secret holy society that requires rituals and initiations to understand.

This is silly, and I ?m proof of that. Today, I ?m a wine writer and educator who travels throughout the wine world. But 20 years ago, I was a sportswriter who drank Miller Lite and thought wine was something that only snooty people did. If I can learn about wine, anyone can. My biggest regret is that I didn ?t start sooner. I missed drinking a lot of good wine.

Hence this Q and A, which is enough to get almost anyone ready to look at their glass, take a sip, and sigh.

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Wine of the week: Hey Mambo Sultry Red 2006

imageSimple, fruity red blends from California are not what they once were. This is upsetting, because  the Wine Curmudgeon appreciates simple and fruity wines quite a bit. Not every occasion requires a $50 bottle of wine. But prices for simple, fruity red blends have gone up or quality has gone down, or both, in the last couple of years.

The Mambo (about $13), though, has remained consistently satisfying. It's a six-grape blend (no cabernet sauvignon or merlot, thankfully) that offers dark fruit and medium tannins. Serve it with Italian food, hamburgers or anything else that requires a simple, fruity wine.

And yes, it has a silly closure called a zork that does seem to do the job — and without need of a corkscrew.

Tuesday tidbits 28

? Chinese wine drinkers: The price of high end wines just got a lot higher — or it will, if all those newly wealthy Chinese wine drinkers throw their money around the way the experts expect they will. Or, as Reuters so poetically put it: "[T]he potential of the huge China market as a flood of newly minted consumers there chase Western lifestyle trends." One of the first tests of the Chinese willingness to overpay for wine is a key auction in Hong Kong this week, where a case of 1945 Chateau Mouton Rothschild could sell for $160,000.

? Siberian merlot, anyone? Just in case some of you were still wondering how global warming would affect the wine world, there is this from The Associated Press: "[B]y 2050, the world's premier wine-friendly zones could shift as much as 180 miles toward the poles." So long France, hello Quebec. Somehow, if and when global warming arrives, I think we'll have more important things to worry about than the quality of Siberian wine.

? Robert Mondavi: Much was written when Robert Mondavi died a couple of weeks ago, but one of the best pieces of writing didn't appear until last week, Jon Bonne's retrospective in the San Francisco Chronicle. It asks a key question: In a world where family wineries are being replaced by corporate labels, and with California so very full of its accomplishments, who will carry forward Mondavi's mission?