While it’s obvious that most wines are made from grapes, it’s uncommon for a pontificator such as myself to describe one as “grapey” … we wine snobs and scribes are more apt to attach descriptors such as “forest-floor earthiness”, “musky feral aromas”, “baritone richness”, and my recent favorite, “umami character” (you can’t make this stuff up!).
However, I’m going to go against the grain and say that Vina Alarba Grenache is simply, “grapey”. It smells grapey and tastes grapey — as in grape juice or grape jelly.
It’s more than that actually … the grapey-ness (is that a word?) is part of the open, ripe fruit aroma that also has a hint of red licorice. In the mouth you get the same grape jelly character along with red licorice and similar candylike flavors upfront, held together by mild to medium acidity and mild tannins that give enough structure to match with a wide variety of foods. Despite the perceived sweetness — which by the way makes in an excellent match for roast duck with plum sauce, and meats doused in BBQ sauce — the wine finishes dry, with a balanced aftertaste.
In some ways it reminds me of Beaujolais Nouveau … only, a Nouveau with more structure, seriousness, and length. Though a wine connoisseur with a cellar full of Bordeaux would likely scoff at this wine, it has its place with those of us who have an appreciation for solid wines under seven dollars. Match it with the suggestions above, Mexican fare, and non-snobbish appetizers (i.e., pigs in blankets, “port wine” cheese, hot poppers). This wine also qualifies as an excellent introduction to the “white wine only” crowd.
a-6 t-6 b-6 fc-7 v-10 ~ 85 points
Buy Vina Alarba Old Vines Grenache from a retailer through WineZap
Folks in the NYC area may want to attend this Champagne tasting to benefit the Living Beyond Breast Cancer organization. The event — sponsored by Riedel Crystal — takes place on September 27th (next week!) from 5pm to 8pm at New York’s hottest Greek restaurant, Parea, on 36 East 20th St.
One of my favorite varietals in the world is Barbera, particularly from the Piedmont region of Italy, and specifically from the areas of Asti, Alba, and Monferrato. The nice thing about Barbera imported from Italy is that, generally speaking, you get what you pay for, and there are excellent bottles starting around 12 bucks all the way through around forty, With my meager salary, I tend to stay in the under-$20 range, and there are plenty of good values to choose from. At the same time, I’m always on the lookout for an Italian Barbera at ten bucks or less. They’re hard to find, but usually worth my hard-earned dollars.
This post has absolutely nothing to do with wine.
One of my favorite wine regions in the world is Tuscany, Italy, the home of, among others, Chianti Classico, Brunello di Montalcino, Carmignano, Vino Nobile di Montepulciano, and Morellino di Scansano. Perhaps the reason Tuscan wines tug at my heartstrings is all the Sangiovese flowing. Sangiovese-based wines tend to be high in acidity, yet tempered with tannins, and bursting with ripe cherry fruit; all these elements combine to create a wine that matches perfectly with all kinds of foods.
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