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
Chile: Maipo Valley
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’