My Top 10 Grillin’ Wines

As my somewhat pessimistic colleague always says… no one reads copy. So let’s just get right to the juice that will immensely improve your 2014 BBQ season:

10. Belle Ambiance 2013 Pinot Grigio, California – I am usually not a Pinot Grigio fan, but this is like Summer in a bottle and my new “house white”. Floral and citrus aromas that lead to stone fruit and hints of honeysuckle on the palate, good weight for a PG too. ($10-12)

9. Matarromera 2009 Crianza Tempranillo, Ribera del Duero – All kinds of black fruits with roasted coffee, pepper and earthy notes. Big yet balanced wine. ($30-35)

8. Barrel 27 2011 “Right Hand Man” Syrah Central Coast – With 7% Viogner it’s made in the Cote Rotie style. Dark fruit, dark chocolate and peppery spice, excellent value. ($15-20)

7. Seaglass 2012 Pinot Noir, Santa Barbara – For my money this is the best Santa Barbara Pinot in town. Classic Pinot fruit with hints of earth and spice complemented by a good dose of acidity. Perfect with poultry off the grill. ($12-15)

6. Chalone 2010 Chardonnay, Limited Release, Chalone AVA – Lots of classic apple, melon and banana fruit on the nose and palate with a great balance of acidity and oak aging ($13-18)

5. Argiano Non Confunditur 2011 – Don’t miss this serious Super Tuscan! Powerful yet balanced with alluring dark fruit, mineral and licorice. Nice acidity too so it will work with anything from grilled veggies to a Ribeye steak. ($16-20)

4. Bodegas Goulart 2010 Malbec, The Marshall, Mendoza – Aside from the great name, this is a tremendously balanced, lush and sultry wine. Blackberry, peppery spice, floral notes and racy tannins make this a no-brainer pairing for those saucy St. Louis BBQ ribs. ($20-25).

3. Two Hands 2012 Shiraz Angels’ Share, McLaren Vale  – Two Hands makes some of the best Shiraz out there, like the much more expensive Barossa Valley Bella’s Garden. But for under $30 this is a dark, dense and opulent fruit driven wine that screams for any kind of meat you choose to BBQ.

2. Manzanita Creek 2009 Zinfandel, Cloud Buster, Russian River Valley – What a ridiculous value Zin this is for under $20! Brimming with brambly berry, blueberry pie, brown spice and black pepper this is a wine that pleases on all levels. Super long and fruit filled finish keeps you coming back for more. ($20-28)

And the number 1 wine for this grillin’ season is….

1. Chateauneuf du Pape 2012 Domaine Barville, Brotte – A simply stunning, complex and big CDP loaded with really pure and expressive black fruits laced with black pepper, leather and meaty notes. The balance of acid and tannins gives this a harmonious balance making it a sure fire winner for whatever you plan to grill. It isn’t cheap, but in the realm of Chateauneufs it is a tremendous value considering the quality. ($40-45)

But really the best wine to drink at your summer BBQ is whichever one gives you the most pleasure! So if you’re a Napa Cab fan, don’t be afraid to break out that Caymus, Silver Oak or Duckhorn the next time the mood strikes you…clearly they will all be fantastic with a properly cooked piece of beef too.

Cheers!

 

 

Good Things Come To Those Who Wait…

I was discussing California wines with a buddy of mine the other night, and he explained an issue with some of the expensive Napa Cabs that he has tasted recently and I think it is a pretty common one. He purchased a bottle of the latest  2011 vintage of Caymus… a well known “Cult” Napa Cab. He opened it with his wife the other night and felt it was just good, not great….and for $70 he was expecting great! So what happened? Is Caymus overrated and not worth the money? Possibly, depending on your palate. But I think there is a different reason for his disappointment, and something that is overlooked by many wine drinkers.

Certain wines, especially big and tannic red wines from California, France and Italy, really need some time to age and evolve before they are ready to drink. These wines can have high levels of alcohol, tannins, acid, oak treatment and concentrated fruit. In a younger stage they can either be overtly over the top and massive (which actually suits certain palates) or they can be out of balance and discombobulated where the body or “mouthfeel” of the wine doesn’t match up with the nose or the finish. When this happens it can leave you with that “eh” kind of reaction to what should be a fantastic bottle of wine.

Caymus is a great example because unlike most of the big Napa Cab names they release their wines rather early. They are putting out 2011 right now while most big names are putting out ’09 or ’10.  If they are releasing vintages a few years back then they have been doing the aging of the wine for you in their own wine cellar. So a 2008 Silver Oak that is just released will be much more approachable (ready to drink) than a younger Cab of the same caliber. Many Italian red wines, like Barolo and Brunello, require up to 5 years of aging before they are even released and depending on the vintage they can still use some time to mature.

Does that mean that all the wine you buy has to be laid down and aged for years before drinking…not at all! Only about 10% of wine on the market is meant for short to long term cellaring, meaning most of the $10-30 wines you typically purchase are ready to drink right away. But some of the more expensive and better made wines will certainly benefit from a few years of aging in a properly climate controlled wine fridge or wine cellar. As the saying goes, patience is a virtue.

Have you been disappointed with a wine recently? We’d love to hear about it!

Cheers!