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A Wine Lover’s Weekly Guide to $10 Wines – An Australian Sauvignon Blanc
This is our second Australian wine, and our first Sauvignon Blanc. Australia is a major wine producer partly because Australians drink well over twice as much wine per capita as do Americans. The wine reviewed below comes from Victoria, Australia’s smallest mainland state, which is second in the country’s wine production.
Deakin Estate has been growing grapes since the late 1960s but started producing wine only in 1980. The company is named for Australia’s second Prime Minister, Alfred Deakin. A University, a suburb of Australia’s capital, and an earthquake fault are also named for this guy. Let’s see if this wine also has a fault.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Deakin Estate Sauvignon Blanc 2008 12.5 % alcohol about $ 10
Let’s start with the marketing materials. Tasting Note: Pale straw yellow; grassy, citrus, grapefruit and gooseberry nose; dry, light bodied, zesty on the palate with grapefruit nuances; clean finish. Serving Suggestion: Oysters; chevre; herbed chicken; salads; vegetable soup. And now for my review.
I started by sipping this wine alone. I remarked its lovely acidity and more than moderate length. The first meal started with sweet and sour barbecued turkey wings, and then an overcooked, dry barbecued chicken breast, accompanied by potatoes roasted in chicken fat, and a lime and garlic spicy tomato salsa served as a vegetable. With the turkey wings the gooseberry came forward with more than a touch of sweetness. In conjunction with the chicken the Sauvignon Blanc had a very pleasant lime taste but it was light. As expected, it was quite palate cleansing when dealing with the greasy potatoes. When paired with the salsa, the wine took on a bit of an ethereal quality and wasn’t at all overwhelmed by the medium level of spiciness.
The second meal was a Middle-Eastern specialty ground beef in crushed bulgur jackets cooked in a somewhat acidic sauce containing Swiss chard. This dish is known as Kube or Kibbe. The Sauvignon Blanc was finely acidic with a note of sugar and some citrus. Later I had some high-quality French style lemon pie with a very buttery crust. The wine picked up acidity but unfortunately didn’t display any citrus.
The final meal consisted of a simple omelet. The wine displayed refreshing acidity and tasted of grapefruit that could have been somewhat riper. Don’t get me wrong; it wasn’t harsh. It picked up strength and a note of sweetness with canned palm hearts and even more so with guacamole. The wine became somewhat unctuous with a note of lime. I finished the meal with cookies covered in dark chocolate (not the real stuff, but a good imitation) and the wine weakened.
I finished the tasting with two cheeses. When paired with a Provolone the wine displayed good acidity and a bit of lime. It was refreshing. Marbled Cheddar increased the Sauvignon Blanc’s acidity and I tasted grapefruit. I was sorry not to have any goat cheese (chevre) the classic pairing for Sauvignon Blanc. I cannot remember when I was sorry not to have a cheese pairing.
Final verdict. I would definitely buy this wine again. It is a bargain. I recently reviewed a New Zealand Sauvignon Blanc at twice the price that wasn’t nearly as good. I intend to review here other wines from this producer.
Related Cabernet Sauvignon Wine Articles
A Wine Lover’s Weekly Guide To $10 Wines – A Kosher Cabernet Sauvignon From Chile
Chile can be an excellent country for Cabernet Sauvignon. This one comes from the Central Valley viticultural region, which is Chile’s oldest and most traditional wine producing area. That region is divided into four areas, including the Maule Valley, which is not particularly distinguished, perhaps not surprising given this wine’s modest price tag. In a way it is less expensive than at first glance because it’s kosher, and kosher wine production and distribution inevitably involves additional costs. By now you probably know that kosher wines are not always super sweet. This wine is dry. The bottle’s back label states that it was produced by Vina Carta Vieja, a seventh-generation family winery whose first vineyards were planted in 1825. But a trip to their bilingual website did not turn up any indication whatsoever of this wine. Please excuse me for not calling them (I don’t speak Spanish) to confirm or deny its parentage.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price. Wine Reviewed
Don Alfonso Cabernet Sauvignon (V) 2009 12.5% alcohol about $ 10 Let’s start by quoting the marketing materials. Description : A complex Cabernet filled with aromas of blackberry, cherry and black olive. Dry, ripely fruity with subtle oak notes, no tannins to speak of, but nicely balanced, nonetheless. Medium long, lush and smooth finish. Grilled steak is called for. And now for my review.
At the first sips of this wine I got oak and dark fruit but the wine faded rather quickly. Its first pairing was with slow cooked beef ribs with potatoes in a savory sauce. This Cab was chewy and mouth filling. It was hearty and tasted of black licorice. I also enjoyed a salad composed of carrots, palm hearts, chickpeas, Lebanese cucumbers, red peppers, and canned corn. This fine salad softened and lengthened the wine.
The next meal was a boxed eggplant parmiagana which I slathered with grated parmesan cheese. Here the Cabernet Sauvignon showed light acidity and lots of oak. There were barely perceptible round tannins and some black cherry, tobacco, and chocolate. The wine was refreshing but not powerful.
My final meal was beef stew with chickpeas. The wine was woody with dark black cherries. It presented a good balance between the tannins and acidity.
Prior to the traditional two cheeses I enjoyed some schmaltz herring in oil instead of the more common vinegar preparation. The Cab tasted of black cherries and was slightly sweet with some oak. When paired with a local Provolone, the wine was slightly harsh presenting light acidity and black cherries. With a tastier Swiss, the wine was round but not very forceful.
Final verdict. This is definitely a wine worth buying again. Not all its pairings were fine, but many of them were and the price was right, even more so if you are looking for kosher wine. Many people will appreciate the relative lack of tannins, which is rather unusual for a Cabernet Sauvignon.
A Wine Lover’s Weekly Guide To $10 Wines – A Cabernet Sauvignon From South Africa
It may be hard to believe but this is our first bargain wine from South Africa, one very major wine country. The Nederburg winery was founded in 1791 near Paarl not far from the Cape of Good Hope. This wine is part of their series, the Winemaker’s Reserve. This wine is marketed by Stellenbosch Farmers Winery which is not your little farmer’s winery. Stellenbosch markets about one third of all South African wines with a value of over one third of a billion dollars. I don’t think that I have to tell you about the Cabernet Sauvignon grape, one popular red grape in Bordeaux France, California, and many other locales as well. Let’s see if we can get a bargain. It seems like a fairly long time.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Nederburg Cabernet Sauvignon 2007 12.5 % alcohol about $ 9
Let’s start with the marketing materials. Tasting Note: Medium – deep red/purple; aromas of game, sweet cherry, cassis, earth, liquorice and cedar tones; dry, medium-full bodied, red currant and spice flavors with soft tannins to finish. Serving Suggestion: Grilled or roasted meats, white meats, pizza or pasta or old cheese. And now for my review.
I started by sipping this wine alone. It was oaky with tobacco, long, and presented round tannins. But seemed a bit too acidic. The first meal included a commercially barbecued chicken and potato salad. The Cab displayed plummy and earthy notes. It was more forceful with the chicken than it was with the potato salad.
The second meal centered around slow-cooked beef ribs with potatoes accompanied by a lime and garlic tomato salsa. The wine was powerful, mouth filling, and long. I got tobacco and dark fruit. This Cab was chewy. With the somewhat spicy salsa the wine became peppery and didn’t lose its force.
The final meal consisted of a packaged baked Ziti Siciliano with eggplant covered with grated Parmesan cheese. There was a fine balance of acidity, tannins, and fruit with a faint bit of tobacco.
I finished the tasting with two cheeses. The first cheese was a Yellow Cheddar. This wine was round, oaky, and it displayed good fruit. The second pairing was with a Swiss (Emmenthal). Things worked out about the same but the wine was more acidic.
Final verdict. I would definitely buy this wine again. This really struck me as somewhat of a bargain. If you’re a big fan of Cabernet Sauvignon, you might take it up a notch with Nederburg’s Manor House line. I prefer staying in their bargain price range but trying another grape.
Related Cabernet Sauvignon Wine Articles
A Wine Lover’s Weekly Guide To $10 Wines – A Pinot Noir From South Africa
We have reviewed several South African wines lately, and many of them have been quite successful. Pinot Noir can be a fine grape; I often am fond of it. I like its classic tastes of earth and mushrooms and the fact that it isn’t very tannic. And it’s considered food-friendly. The site where it’s made is fantastic, at the conjunction of the Pacific and the Indian ocean. It’s not only beautiful (what vineyard isn’t?) but it’s said to be a winemaker’s dream. On the down side, Pinot Noir is not usually at its best in South Africa.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed Two Oceans Pinot Noir 2008 13.1% alcohol about $ 9.50 Let’s begin by quoting the marketing materials. Tasting Note : Pale ruby color with a slight hint of garnet; aromas of blueberry, cherry, and earth; dry, medium bodied, with flavors of toasty oak, and raspberry on the long smoky finish. Serving Suggestion : Serve with roast chicken or duck. And now for my review.
At the first sips the wine was almost mouth filling, with touches of earth. Its first pairing was with a ready-made chicken potpie. The wine was thick, earth tasting, and quite short but there was the taste of the underbrush. When I added zesty green jalapeno pepper sauce the Pinot Noir gained in roundness and perhaps length.
The next meal involved chicken meatballs and a barbecued chicken leg with a black bean, corn, chickpea, and pimento salad. This time the wine was almost hefty; it was fairly dark with lots of chocolate and good length.
My final meal was composed of hamburgers, green beans in a tomato sauce, and a salad described below. The wine was dark and had a slight aftertaste. There were dark cherries but no tannins. It was stronger with the green beans but the aftertaste remained. With the accompanying red, yellow, and orange plum and cherry tomatoes and basil leaves this Pinot Noir had a touch of harshness and not much flavor.
I ended the bottle with two local cheeses. With a virtually tasteless brick cheese the wine did not have much taste. So in a way, it was a balanced pairing. With a somewhat stronger yellow cheddar the wine perked up a bit and I tasted some oak.
Final verdict. I do not intend to buy this wine again. While it did manage some fairly good wine pairings it was far from consistent. And with all the inexpensive wines on the market that just isn’t good enough.