Reds You Think You Know, Redux



Porto Platter


Rioja & Sangiovese Platter



Bourgognon 2011;  Louis Latour Pinot Noir

#69914   12.7 % alcohol   4 G/L sugar   $22.

Medium bodied and fruity

Light ruby red colour; Aromas of cherry, raspberries, spice with an earthy smoky notes, barnyard, leafiness dusty, coco, gamey, fig, sweet pipe tobacco. With strawberry and red fruit flavours. Sour cherry finish with good acid balance.

with lighter meals: pizza, salmon/tuna steak, patties, duck, lamb, beef, wild mushrooms. Cheese pairing was aged sheep’s cheese: Manchengo and aged-Canadian cheddar (hard).


Sangiovese Farnese IGT;  Abruzzo, Italy     Primary varietal in Chianti

#512327     12.5 %alcohol     16G/L sugar  $7.99 but tastes like a $20 bottle of wine! rich and complex

Medium bodied and fruity style

Deep ruby colour with tart red fruit, cherry cranberry, raspberry, leather, violets, plum, tobacco and earth aromas, tea, mushrooms, dried green, rosemary, tarragon, tomato leaf herbaceous with a velvety texture.

Thin skinned, high acid, medium tannin and medium bodied.

Pairs with sun-dried tomato bruscetta (brings out the fruitiness), pasta sauce, salty smoked proscuttio. cheese pairing was Parmesan.


Campo Viejo Reserva 2009 DOCa  4th year release-18 months in french and american oak

#137810   12.4% alcohol     5 G/L sugar      $17.95

Full bodied and smooth Deep garnet colour, aromas of black cherry,  licorice( herbal fennel), currants, plum, pepper, leather, spice, wood-(church pew), mushroom, forest floor. Ripe red fruit flavours: cherry, vanilla, oak, pepper, toasted mushroom and tobacco leaf finish

high acidity with dusty tannin flavour and fruit driven.

Chiorizo sausages, proscuttio, pimento, and Manchego, aged sheep’s cheese (hard).

Would pair well with dishes with red pepper, paprika, pimento, roasted leg of lamb (dried cherry, mustard and herb crust) paella, moroccan tagines, lamb moussaka. chicken with preserved lemons, boneless leg of lamb (mint, pinenut and currant stuffing)


Merlot 2010 Bordeaux AC Christian Moueix (Owner of Petrus)

#961227            $15.95       8 G/L Sugar    13.5 % alcohol

Med bodied and fruity, refreshing acidity

Aromas of  violets, barnyard, cherry, plum, cassis – dark currant, black berry, baked cherry, mocha,

on the palate: raspberry, bitter dark chocolate, violets, truffles and dusty, chalky tannins tertiary flavours of leather and meat.

Consensus was that this is definitely a food wine, pair with beef, steaks, lasagna,  perfectly paired with the almonds.

Premier regions for Merlot:

Bordeaux: Saint Emillon and Pomerol

Washington: Columbia Valley

California: Napa and Sonoma Valley

Ontario: Prince Edward County, Beamsville Bench Niagara County


Cabernet Sauvignon Santa Rita ‘Gran Reserva’       DdO Valle Del Maipo             Maipo Valley, Chile

#275594      $17.95                14 % alcohol      5 G/L Sugar  (XD)

Typicity of place and varietal

med bodied seriously crafted; classic Chilean savoury-ness

“Dry as a cat’s tongue” as Beppi says!

Notes of cedarwood, tobacco, black berries, and cassis , new world sweetness

Paired with 5 year aged sharp cheddar and beef slices

premier regions for Cabernet Sauvignon:

Bordeaux: Medoc (left bank)

Australia: Margaret River and South Coonawarra

Argentina: Mendoza

Chile: Maipo Valley

NY State

Washington: Columbia Valley

California: Napa Valley

New Zealand: Hawesbay


Taylor Fladgate LBV Late  Bottle Vintage  Porto 2009 Portugal

#46946   20% alcohol    95G/L  sugar    sale $16.95 usually $18.95

Opaque purple colour; spicy plum raison (jammy), dried fruit, orange peel, chocolate, black cherry, bramble, cranberry and fruitcake aromas and flavours.

Full-bodied, lush, ripe and lingering fininsh. Good balance and expresses character.

High alcohol, medium intensity, 4-6 years on cask and not protected from oxidization.

Paired with Stilton, dark chocolate, orange and fig compote, grapes, almonds and dried figs.

Would also pair with casual dinners of pulled pork and burgers,  roast meats and stews and rich cheeses: Gorganzola, Blue, and beautifully with sweet deserts for ‘afters’


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