Wine Recommendations

Riesling is something of an odd duck. Most people believe it’s always made in a sweet style, and certainly when made in California typically it does have a sweeter profile. But Riesling can range from bone dry to luxurious dessert wine For those unfamiliar with German Riesling, the vast majority have a light smell and taste of what is called petrol, yes, as in gasoline. But you’re not drinking gasoline. The weather, soil and the clones of Riesling that Germany typically uses offer these aromatics and it’s quite common and actually something very unique to the Riesling grape.

A moody Pinot Noir, this offers deeper expressive fruit, easy drinkability and makes for a solid food companion (I had this with pesto pasta but the suggestions are quite extensive – game, duck, salmon, hearty vegetarian, etc.). This presents black cherry, blackberry, plum, and light rhubarb with back notes of dried tealeaf, wildflowers, cola and sandalwood. The specific use of Pommard clones gives this some darker fruit elements.

Chappellet has long been devoted to its Chenin Blanc, even when it wasn’t really in favor. This iteration - frankly the best in years - offers lovely aromatics and a soft mouth feel, a white wine that doesn’t want to be aggressive, but one that seduces you. There are notes of light resin, lemon peel, lime kefir, hints of apricot, tangerine and orange zest. The acidity is what really supports this wine, allowing it to be a food companion for a variety of diverse foods, or even a stand-alone cocktail wine with a cheese platter.

Summertime is always a great time for rosé, but of course, all year long is even better. Rosé should always be low alcohol with light, bright fruit, and a wine that works with a variety of foods, and should be a wine that is not overly complicated. Côte Mas, which I have reviewed for several vintages, is a consistently good, inexpensive rosé that works well pretty much whenever. This iteration is comprised of mainly Grenache with Cinsault and Syrah. It offers bright strawberry, cranberry and pomegranate, light rhubarb and fresh cherry.

This is really a classic California Pinot Noir, offering bright expressive fruit, easy drinkability and a good food companion. Black cherry, rhubarb, cherry compote, blackberry jam, dominate and there are back notes of light floral, vanilla, and cherry cream pie. This is not a difficult Pinot to grapple with, it is straightforward enjoyment that makes your day better. An array of oak was used - only 11 months in total - with a variety of new and older barrels, which allows the wine to retain its brightness and liveliness while having structure and light tannins. Enjoy now through 2026.

What’s unusual about this iteration of Pinot from Kosta Browne is that it really straddles the line between an earthy mineral driven Pinot noir, and a more traditional California style of bright strawberry and bright red fruits. Perhaps that’s no surprise as the Santa Lucia Highlands AVA has enough diverse soils to produce intriguing fruit and diurnal swings due to its close proximity to the Pacific Ocean. This Pinot works and works very well.

Washington’s Columbia Valley has long produced Cabernet. Though vine plantings started in the 1960s, it was the 1930s that saw the plantings of traditional grapes like Cabernet and Chardonnay. Now the Valley is well know and producing some very good wine. On initial opening of the 2022 Greenwing Cabernet, there is noticeable jammy fruit and as first an overt sweetness. But this Cabernet needs time to evolve and within 45 minutes the sweet fruit has subsided and the tannins and oak take over, giving you a quality Cabernet.

This blend of 45% Tempranillo, 45% Garnacha Tinta with 10% Cabernet Sauvignon blended in, this wine, made with organic grapes, is truly a stellar piece of winemaking considering it’s $13 price tag. Not only is it seamlessly blended but the acidity supports the impeccable fruit of blackberry, black cherry, plum, cassis, and light blueberry. There’s a solid core of acidity that runs through this supporting the structure of the wine. A scant four months of aging in small French oak accentuates the fruit.

The Nightwing Chardonnay, which I have reviewed favorably for several vintages, again nails something unusual – a Chardonnay that encompasses all the best of Chardonnay from everywhere – great acidity, expressive fruit, tactile mouth feel, pure pleasure, and lastly, a great food companion. You’ll notice lemon meringue, apricot, white peach, Asian pear, blood orange, a whisper of butterscotch and resin, and lime kefir. Keeping the fruit lively the wine was barrel fermented, aged on the lees for 10 months and only used 23% new French oak.

Plush is not a usual descriptor for a wine, however this Cabernet is like velvet; smooth, silky, tactile, luxurious…effortless. The moderately tight tannic structure supports black cherry, boysenberry, blueberry and huckleberry fruit notes, while the wood influence provides a sense of stability, almost like a guardrail, keeping the fruit, acidity and tannins in check. This is one of those wines that when you drink it you are reminded of how different iterations of Cabernet can be, and at this moment, the polished feel of this wine is like an old friend, comfortable and welcomed.