This is a reasonably priced Australian 100% Cabernet Sauvignon.  Purple in color, opaque and bright.  The nose has black cherries and black raspberries cedar with a streak of mint.  Full bodied.  On the palate, there are medium tannins, black raspberries, a touch of oak.  A bit sweet/ripe.  Long finish.  This drinks well now and should continue to do so for five to seven years.  It will work well on its own and also with wings or ribs (or a burger).  

Purple in color with some Ruby swirls.  There is a ton of volatile acidity on the nose (nail polish).  Some mulberries.  On the palate, this is tart and tannic.  More sour cherries on the palate.  It is better on the palate than the nose.  Past its optimal drinking window.  Drink up.  Probably better without food as it might over power most foods.  

Purple/ruby in color, mostly clear and bright.  The nose is dusty with some cedar and alcohol.  Just a hint of cherries.  On the palate, just a touch of cherry cough drops.  Firm tannins.  Shorter finish.  Certainly drinkable if at a wedding but this seems past prime.  Drink now.  Better on its own than with food.  

This is an inexpensive Chardonnay.  Light golden in color, clear and bright.  The nose has some gun flint with a touch of peach.  I suspect it had more fruit when it was younger.  On the palate, a bit chalky with slight peach as well.  A bit bitter on the finish.  This seems past prime and should be consumed soon.  It will work better with food, seafood would be a nice choice.  

This is a blend of 40% Arinto, 30% Loureiro, and 30% Trajadura grapes that checks in a 9.5% ABV.  It is a light and delightful white wine that makes an easy start to the evening.  Light silvery gold in color.  The nose has minerals, limes, and slight honeydew.  A slight effervescence.  Very slight oily texture.  Nice acidity.  This probably should be drunk now to enjoy the spritz and vitality.  It drinks well on its own and will work with lighter salads and seafood.  

Kagor is a fortified dessert wine made from cabernet sauvignon, saperavi and other grapes.  Usually fouund on-near the Black Sea coast of the former Russian Empire, primarily in Moldova and Crimea, though this one comes from Uzbekistan.  The name is a Russian version of Cahors from Southwest France.  Peter the Great was a fan of Cahors wines and started importing them in bulk. The Russian clergy, swayed by the deep color (Christ's blood), adopted Cahors for sacraments in 1733.

After learning more about his Jewish ancestry in Ukraine, Finger Lakes winemaker Bruce Schneider partnered with Chateau Chizay in western Ukraine’s Transcarpathia region to create Elijah’s Fifth Cup.

This wine is ok-ish.  It is another "natural" wine that could have been much better with a little more "intervention".  I am all for organic and sustainable but when the "natural" overrides the quality, there is an issue.  Especially at $30 a bottle.  Thei is a blend of 50% Alibernet, 25% St. Laurent, and 25% Blauer Portugieser.

Gitana means Gypsy.  Made from the Rară Neagră grape, this  is garnet in color, ruby at the rim.  The nose is earthy and dusty with black and red raspberries and a hint of spice.  On the palate, nice black raspberries.  Lots of depth.  Black cherries on the long finish.  This is drinking well now.  Very unique compared to the same old, same old grapes.  Drink over the next five to seven years (maybe more).  This ould be a nice match with roasted fowl or pork dishes.  A really nice value!

This is Moldova's most famous wine.  It was apparently Quenn Victoria's favorite and Queen Elizabeth gets a case every year.  Who knew?  If served blind, I would likely guess Bordeaux 5th growth or perhaps a Sonoma Cab (Beringer Knight's Valley Reserve?).  Not to slight Modova as it would never enter my guessing knowledge.  If there was a complaint that in a tasting of Moldovan wines, it is not exotic or unusual which is a bit un fair.  It is a blend of Cabernet Sauvignon 70%, Saperavi 25%, Rara Neagra 5%.  It spends 18 months in French oak barrels.  Inky purple in color, ruby at the rim, o