By Bob Lipinski
“What I love about wine is the joy of discovery. It’s the fact that wine is so obviously affected by what people do to create it.” (Sir Andrew Lloyd Webber, 1948 -, English musical theater composer)
As an author and professional taster, I evaluate hundreds of alcoholic beverages (wines, spirits, beer, and sake) each month for articles I write. Most of these beverages are good, some are very good, and others are outstanding. Unfortunately, a few, rate “not very good,” and I don’t include them in my articles.
With over 40 years of writing experience, I prefer to discuss the qualities of beverages rather than assigning them an arbitrary numerical rating. Here are my selections.
2017 Klein Constantia Chardonnay, South Africa. (Fermented and aged in French oak barrels and stainless steel for 9 months.) Bright yellow with flavors of apple, brioche, citrus, and hazelnut. Notes of subtle oak, butterscotch, minerals, and coconut. Pairs with brined roasted pork chops and a side of applesauce.
2020 Au Bon Climat Chardonnay, Santa Barbara, California. Wow! Yellow-gold color with a full bouquet of butter, toast, citrus, and vanilla. Full-bodied with flavors of baked apple and pear, with overtones of molasses. Serve it with pan-fried gnocchi in an olive oil, butter, and garlic sauce.
2019 Marchese di Borgosole Salice Salentino “Riserva,” Apulia, Italy. Dark ruby red color with a bouquet and taste of black cherry, dried fruit, anise, raisins, spices, and vanilla. It is complex with an earthy flavor, warm finish, and bitter-almond aftertaste. Try it with Yellowfin tuna marinated in Worcestershire sauce, then grilled.
2014 Hecht & Bannier “Côtes de Provence,” France. (Blend of Grenache, Cinsaut, and Syrah grapes.) Fruity bouquet of cherry, pomegranate, and herbs. Clean, crispy tasting, and well-balanced, with hints of watermelon. Lovely finish and aftertaste. Great with ratatouille, a specialty dish of Provence with vegetables, olive oil, garlic, and onions.
The following four wines come from the High Valley AVA, established in 2005, within Clear Lake in California’s North Coast region. Aptly named, High Valley’s valley floor sits at 1,700 feet in elevation, while surrounding slopes rise to 3,000 feet.
2023 Brassfield Estate Winery “Pinot Gris,” High Valley AVA, California. Pale gold with notes of apple, grapefruit, peach and hazelnuts with hints of white pepper, minerals, and key lime pie. Pair with fried calamari and lemon aioli.
2023 Brassfield Estate Winery “Sauvignon Blanc,” High Valley AVA, California. Pale straw with fruity notes of honeydew melon, freshly cut pineapple, lime, and orange rind. Hints of lemongrass, chamomile, and pear. Pair with grilled swordfish brushed with tarragon butter.
2021 Brassfield “Eruption,” Proprietary Red Wine Blend, High Valley AVA, Volcano Ridge Vineyard, California. (Aged for 10 months in French and American oak barrels.) Deeply colored with a full, complex bouquet and flavor of black currant, blueberry, plum, and raisins. Notes of dried herbs, oak, vanilla, and nutmeg. I enjoyed it with a dish of beef bourguignon.
2021 Brassfield “Cabernet Sauvignon,” Block 14, High Serenity Vineyard, High Valley AVA, California. (Aged 18 months in oak barrels.) Dark color with powerful flavors of black currant, plum, dark chocolate, black cherry, and mulberry. Notes of cedar, violets, earth, fennel, and black truffle. Try it with a medium-rare New York Strip with a baked potato laced with blue-cheese.
Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
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