Everyone has heard about the devastating earthquake that shook the foundations of Chile just a short while ago. While most wineries were left standing, they still took a hit. There were reports that after the quake you could smell wine in the streets from the distributing and shipping areas that got rocked by Mother Nature’s hand. So the best way to help support Chile, without donating of course, is to go out support their wine industry!!

Chilean wines overall are some of the best values around. A lot of people seem to be turned off by them because the really inexpensive ones tend to have an earthy, almost dirty, bouquet right off the bat. Even some of the really good ones tend to have this same characteristic. But in the better made wines, this scent eases up after the wine opens for a bit, and blends nicely with the spice and dark fruit that are common in the Chilean reds.

The best reds tend to come from the Maipo and Colchagua Valley. Even though most varietals are now grown in Chile, Cabernet, Merlot and Carmenere are still the Big 3. The cooler climate in the Casablanca Valley lends itself more to Chardonnay and Pinot Noir.

There are some brands to look for that deliver quality in both red and whites that you can usually find for under $10. Some of them include Veramonte, Santa Rita, Los Vascos, Cono Sur and Concha Y Toro. Concha Y Toro is a monster in Chile and produces wines that can run anywhere from $5 to $100. The Casillero del Diablo for around $8 is probably the best value, but they are pretty solid across the board.

To make the next move up to the $10-20 a bottle range, Casa Lapostolle has some of the best selections out there. Their entry level wines run around $10-12 while their next level up, their Cuvee Alexandre, will run closer to $20. The Cabs and Merlots are very fruit forward, soft and just well made wines. The Chards and Sauvignon Blancs are not to be looked over, but as far as value the reds are really the way to go.

Veramonte makes a Bordeaux style blend called Primus that is just under $20 and is outstanding. It has that earthy nose at first, but if you decant it or just let it sit out for 20-30 minutes you can tell what a well crafted wine it is. I should also mention the Montes Alpha label, as their wines that run from $15-25 are also well worth a try. My favorite of their selections is the Syrah, not a typical grape grown in Chile but they do a hell of a job with it.

If you are looking for real value and can afford to spend a few bucks, there are a couple of wines from Chile that stand up to the best in the world. The Clos Apalta from Casa Lapostolle was the #1 wine according to Wine Spectator in 2008, and deservedly so. Year in and year out this Carmenere, Cab and Merlot blend just plain kicks ass…and at $60-70 a bottle it better! The other standout is the Concha Y Toro Don Melchor Cabernet. This is just pure pleasure and always gets ratings in the mid 90’s. Not cheap either (around $50-60), but I would take this one over most of the big California “Cult” Cabernets just on sheer value alone.

Most of the wines listed above are pretty widely available, but below are a few links to some local and online places to purchase.

http://www.wine.com/V6/Veramonte-Cabernet-Sauvignon-Reserva-2007/wine/97356/detail.aspx

http://www.wineexpress.com/shopping/prod_detail/main.asp?cat=WBR&catID=19&sl=0&productID=26072&uid=2F03C432-DC2E-4D8B-8039-0F6301D4C119

http://winelibrary.com/wines/70380-Casa+Lapostolle+Cabernet+Sauvignon+750ML

http://www.ryebrookwines.com/r/products/montes-alpha-syrah-2006?id=GoXSHifS

http://www.ryebrookwines.com/r/products/casa-lapostolle-clos-apalta-2006?id=GoXSHifS

So does pouring wine into a decanter really make a difference or is it just something people like to do because it looks cool? Well, a little bit of both! Below are the basics of decanters broken down into the 5W’s.

WHAT – A decanter is a glass container that you use to pour a bottle of wine into before serving. They vary in style and price. The more expensive ones tend to have more crystal and are finely crafted. However, there is nothing wrong with an inexpensive decanter. It will not ruin the wine as they all serve basically the same purpose. Think about buying a vase…the cheaper ones don’t ruin the flowers; they may just not be as impressive to look at.

WHO – Anyone that wants each bottle to live up to its full potential… or just wants to be known as the Decanting Dude or Dudette.

WHEN – You can use a decanter any time with any wine (Red, White and even Sparkling). However, it will really only make a difference with either very young wines that are not fully mature, or older wines that have been bottled up for so long that they need to breathe. Most average California wines come out of the bottle ready to drink, but the higher end wines will benefit from decanting. For the most part I find French and Italian wines improve the most after the decanting process.

WHERE – Wherever you like! But it is usually a crowd pleaser so you may want to do it in front an audience.

WHY – For the right wines, it will help the aeration process. When air hits the wine, it allows the flavors and aromas to come out that may otherwise stay hidden. The older the wine, typically the more time it needs in the decanter to fully open up.

HOW – The simplest way is just to pour the wine from the bottle directly into the decanter. You can also use a funnel which will help with the aeration and if the funnel has a screen, it will catch the sediment. Sediment is the funky solid stuff at the bottom of older bottles of wine. It is a sign of a good wine, but not something you want to be drinking (or chewing).

If you want to decant by the glass, then the Vinturi Aerator is a great option.  It works like a decanter for a single glass of wine. It may look like one of those gadgets that you would buy and doesn’t work, but it does….and REALLY well! If you go to the wine country in Cali almost all of the wineries have one in their tasting room so that their younger wines can open up quickly.

If you’re wondering where to get a decanter, my friends at Wine Enthusiast have the best selection and great prices. And if you have further questions, their knowledgeable Wine Storage Consultants will have all the answers! Check out the link below…

http://www.wineenthusiast.com/decanters-aerators.asp?icid=TNVDCNTRSRTRS

The other night I had the pleasure of tasting the latest releases from Tinto Figuero Winery at Solera in NYC. This family run winery is located in the Ribera del Duero region of Spain which neighbors the Rioja region. Like Rioja, the majority of wines in this region are made from the Tempranillo grape. At Tinto Figuero, it is the ONLY grape, or varietal, that they use in crafting their wines… and they do a hell of a job!

 In Rioja wines are classified by how long they are kept at the winery, as well as how long they are aged in oak, before they are released. For example, a Rioja that is classified as “Crianza” means that it has spent a year aging in oak and at least two years overall at the winery before release. Tinto Figuero just lets you know how long it’s been aging in oak. So they call their version of Crianza simply 12 months in barrel. It’s very direct, and will help those confused by the classification system that may think Crianza is a region or a grape. Let’s face it, if you don’t know about Spanish wines it is a very easy mistake to make!

 Now on to the wines. We tasted their 2007 4 month in barrel, which was a very pleasant and approachable wine. Good dark fruit and a bit of a meaty aspect, which I dig. Next we tasted the 2005 12 month in barrel, or their Crianza, and it was a little tight (it needed some air to bring out the true aromas and flavors) in the beginning. But after some time in the glass, the oak aspect and tannins started to mellow, and the berries and cream started to come out. It finished with subtle liqourice flavors….reminiscent of anisette.

 Then we tasted the big dogs. First was the 2004 15 month in barrel, their Reserva, and this one was the star of the night. Just an extremely well structured wine. The cedar and vanilla, which come from the aging process in the oak barrel, combined so well with the dark fruit. The tannins were soft and supple and it ended with a long, fruit filled finish. It also paired very nicely with the Roasted Duck dish prepared at Solera….delicious!

 Lastly, we tasted their 2004 Noble (pictured above) which is aged 21 months in oak and another 15 months in the bottle in the cellar! Even after being decanted for 3 hours prior to tasting, this wine was still very young, but you can tell it will be something special…and at $130 a bottle it should be! Very fresh cherries and blackberries on the nose, with nice hints of cedar and cigar box type aromas. This one had some really cool chocolate and eucalyptus flavors that paired quite well with the chocolate served after the meal. Again, this is clearly a serious, special occasion wine that needs another few years of aging before its real potential can be realized.

 Having tasted many wines from this region before, I have to say that Tinto Figuero’s are now certainly among my favorites. They are somewhat new to the US market so keep an eye out at your local wine shop or favorite Spanish restaurant for their selections. These wines are not what you would call inexpensive (price range from $19-130), but they provide true quality across the board. 

I understand that Station Plaza Wine in Bronxville will be carrying at least one of their releases. Below are links for the winery, Solera and Station Plaza Wines.

http://www.tintofiguero.com/english/labodega.htm

http://www.solerany.com/

http://www.stationplazawine.com/

Nothing finishes off a meal, or even starts one off, like a nice chilled glass of dessert wine. These white wines are made with grapes that are picked off the vines much later in the season, which is why they are also called Late Harvest wines.  Because of this, they tend to have higher sugar levels which makes for some sweet and tasty juice.

One of the best values I have found is the Nederburg Special Late Harvest from South Africa. It’s made from mostly Chenin Blanc grapes and at around $10 for a full 750 ML bottle (most dessert wines are sold in 375 or 500 ML bottles) it’s tough to beat this deal. Sure it’s a little rough around the edges, but it still has those floral and honeysuckle components that you want in a dessert wine.

Selaks, a winery in New Zealand, makes a very tasty and affordable Icewine which you can get at most places for around $15….but it is only a 375 ML bottle.  Both can be found at The Westchester Wine Warehouse on 119 in White Plains.

Two of the most respected and highest rated wines in the world are actually dessert wines. Sauternes from France and Tokaji from Hungary are made from grapes that are affected by a fungus, which is nicknamed the noble rot. This rot causes the grapes to raisin a bit making the wines delightfully sweet. 

These classic dessert wines tend to come with a hefty price tag, but if you are willing to spend a couple of bucks there are some values out there. As far as Sauternes go they range from around 15 bucks to thousands of  dollars for the really classic Chateaus such as D’Yquem. However, Chateau Guiraud makes a great one for under $30. The ones that run around $15-20 can be good as well, they will just be a little lighter in texture and flavor. Zachy’s in Scarsdale has a nice selection of Sauternes….

 The Tokajis demand around the same price as the Sauternes (except for the really high end Chateaus), but for $30-40 you can grab the Royal Tokaji Wine Company Red Label, which is almost always in Wine Spectator’s Top 100 wines. It has amazing honeysuckle, cinammon and apple flavors that will also pair well with a variety of hard cheeses. But you really can’t go wrong with any Tokaji you find in the $15-20 dollar range as well.

 In California, Dolce is King of the dessert wines. It is produced by Far Niente in Napa and they use the same grapes (Sauvignon Blanc and Semillon) and techniques used in Sauternes. It is absolutely delicious, but you need to dig deep for the “Liquid Gold” as it is usually priced around $50-70 for a 375 ML.

There is a small winery in Sonoma called Moshin Vineyards that puts out a wine very similar to Dolce called Moshin Poshin No. 7. I had the chance to taste it next to the Dolce and they are very comparable. However, at around half the price it is definitely a favorite of the WWG. You can’t find this one at many stores, but the link is below if you want to order directly from the winery. (If you do, try some of their Pinots as well…..great juice all around!)

http://www.moshinvineyards.com/HTML/wines.html