Premier: Wine Made Easy

"Salice Salentino is a small town in the “heel of the boot” in Italy’s Apulia region. Having been lucky enough to travel to the area, I can see how the extremely dry climate there serves to create this wine that is deep ruby in color, rich and heady with warm, complex aromas and flavors of dried cherry, raspberry, orange peel, coffee bean, vanilla, licorice and a hint of clove. The ample fruit and smooth structure means this wine is built for summer barbecues of chicken or ribs with a sweet and spicy sauce."

"100% Godello (yes that’s a grape) with a complex nose of stones, citrus zest and pine sap. Medium-bodied richness with supporting acidity that carries flavors of orange peel, citrus, wild herbs and anise across the palate. The finish is long and almost oily where the flavors seem to persist. Fans of white Burgundies should take note of this delicious, out-of-the-ordinary wine."

"From just beyond the medieval gates of the city of Montefalco in Umbria, just north of Rome, the Pardi family produces this wine composed mainly of Sangiovese with a little Cabernet and Merlot and a nice helping of Sagrantino. The important and unique part of the blend is the Sagrantino, an indigenous grape varietal of unclear origins that is rarely seen in the U.S. It adds just the right amount of character and structure to what would otherwise be a typical Tuscan red. The wine is deep garnet in color and chock full of red and black fruits with a backbone of soft, round tannins and pleasant acidity."

"This is the entry-level wine from the estate of Clos del Rey. Like its siblings, it’s composed of Grenache and Carignan, with the latter really making its presence felt. Medium-vivid red with a ripe nose of fresh raspberry, a little earth, with very spicy berry flavors and a teeth-coating finish. Nice stuff with a ton of flavor, color, and personality. Very enjoyable, indeed."

"Sparkling wines aren’t just for toasts anymore, and this brisk Cava is a perfect example, as it just begs for food. The intense bubbles deliver a complexity that is usually found only in expensive champagnes. Pair this with something decadent like fried chicken (seriously!) — at this price you can afford to."

"A bargain in Sauternes, with essences of fresh honey, lemon curd, a hint of vanilla and the perfect amount of acidity to keep it lively. A quintessential match with foie gras, bleu cheeses, and many desserts."

"Michael Dashe makes bold, mountain-like wines, which in this case is very appropriate since the grapes for this Cabernet were grown in the steep vineyard sites of the Todd Brothers Ranch in Geyserville. The wine has full-throttle black and purple fruits (enhanced by a bit of added Petit Verdot, Merlot, and Malbec) and a brawny, yet sophisticated structure."

"Sourced from 25 to 30 year-old Chenin Blanc vines, the 2007 Domaine de la Poultière Vouvray Demi-Sec is just about half as sweet as a typical Kabinett Riesling from the Mosel. The sweetness is not at all cloying but the wine has just enough of it to add interest to the vibrant green pear, apple, quince and citrus flavors. The finish is stony, with fine acidity and hints of peach pit and slate. This young wine is still tightly wound owing to its recent vintage and will offer at the least several years of positive maturation. In fact, it should be just starting to really sing in time for the holidays."

"In May, 2008, I traveled to the small town of Roa in Spain to meet winemaker Miguel Hornillos. MiBal is a small production “garagiste” winery; the winemaking facility is literally in a converted garage, with an apartment upstairs to boot. Their vineyards are in the cooler eastern part of Ribera del Duero in high-altitude, relatively flat sites. Why is that important? Long days and very cool nights, where there can be an almost fifty degree swing in temperature, create structured, darker colored and more aromatic wines than those produced further to the west. The 2006 MiBal Tinto is no exception. Made of 100% tank fermented Tempranillo, it has very pure and rich flavors of black raspberry, blueberry and crème de cassis, notes of milk chocolate, and a definite chewy character to the tannins. Stock up on this limited production wine to pair with grilled lamb chops, which are a popular item in Spain."

"Crisp, with the hint of minerals. Almost dry, with flavors of fresh citrus and stone fruits. This would make a nice pairing with fresh trout or your favorite shellfish."

The 2003 vintage of Sa’etta (“Thunderbolt”) continues to make a name for itself as a great example of a premium Tuscan red. 100% Sangiovese from 30+ year-old vines and aged up to 24 months in oak provides lush black cherry and plum fruit within a stylish frame of fine tannins with vanilla and mineral nuances.

"The owners of famed Burgundy producers Domaine de la Romanee-Conti and Domaine Dujac wanted to show the world that they could make great wines in the obscure appellation of Vin de Pays du Var, located in Provence. This wine proves their collaboration was indeed successful. At first pour, warm aromas of crushed black raspberries fill the glass. This blend of Syrah and Cabernet (and in some vintages Merlot) sports a sleek and velvety mouthfeel with loads of blackberry and cassis fruit, and finishes appropriately dry with touches of spice, lavender, and stone. A great match with leg of lamb, flat-iron steaks, or a helping of poutine (fresh cut fries with cheese curds and brown gravy) during the big game."