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Wine and Cheese

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Riesling grapes. Pixabay photo

By Bob Lipinski

Bob Lipinski

When asked about Riesling, the average wine drinker often says, “I don’t drink Riesling because it’s too sweet. I like dry wines.” While it’s true that some Riesling wines are sweet, many more are dry or off-dry.

The confusion lies in the smell of fruit versus that of sugar in wine. Humans cannot smell sugar but can smell the fruit from the grape. So, what is often “perceived” as sugar or “sweetness” in a glass of Riesling or other wines is exceptionally pronounced fruity or floral aromas; that of tropical fruits such as mango, papaya, and pineapple, which we would assume to be very sweet.

Unfortunately, consumers have a hard time predicting how sweet a Riesling will be just by looking at the label, unless there is some type of indication as to the sugar level on the front or rear label. Terms such as late-harvest, spätlese, auslese, beerenauslese, and eiswein indicate a semisweet to sweet wine.

In 2007, a global organization called the “International Riesling Foundation (IRF)” was founded. Its members included wineries from Australia, Austria, Canada, France, Germany, New Zealand, South Africa, and U.S.A. Its goal was to inform consumers how dry or sweet the Riesling wines were by using a sliding scale, depicted on the rear label. Unfortunately, it was not embraced by many wineries and as of this writing, it appears the organization is defunct.

Riesling is a thick-skinned, high acid white grape variety; the predominant grape in Germany. Riesling also flourishes in France (Alsace), Australia, Austria, and the United States, as well as other parts of the world. Riesling was probably derived from a wild grapevine, Vitis vinifera silvestris, in the 1400s. It first appeared in a written document dated March 13, 1435, by Count John IV of Rüsselsheim, which reported it growing near Hochheim in the Rheingau.

The countries from the highest to the lowest acreage of Riesling grapes are Germany, the United States (Washington State, New York State, California), Australia, France, and Austria.

Riesling produces dry, semidry, sweet, and even sparkling wines and has a naturally high level of acidity, which often needs some residual sugar for balance.

Some characteristic aromas and flavors of Riesling are green apple, citrus (lemon, lime, tangerine), ginger, grapefruit, honeysuckle, lychee, mango, orange, papaya, peach, pear, pineapple, and tropical fruits.

Riesling is a great accompaniment to many foods, especially spicy hot, fried, cream and butter sauces, charcuterie, smoked meats and cheeses, sweet and sour sauces, and dishes containing ginger, soy sauce, and fish sauce.

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 [email protected]

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Warm weather means outdoor events, picnics, beaches, and, of course, plenty of chilled beer and wine. Some of the most enjoyable wines to drink during warm weather are rosés, most of which are light-bodied and off-dry, often with a “spritz” of bubbles. Because of the lightness of body and mildness of taste, most rosé wines should be served lightly chilled, not cold.

Rosé wines are usually made by keeping the skins of the red grapes in contact with the juice for a few hours until the desired color is attained. Often, rosé wines are blends of two or more red grapes, which add additional flavor. Recently, I tasted an assortment of rosé wines from around the world that are great for entertaining this summer.

2021 Castello Monaci, “Kreos” Rosé, Negroamaro, Salento, Italy. Floral bouquet with flavors of raspberries, plums, citrus, and cherries. Dry, with hints of tangerine, orange peel, and mint. Pair it with a cold chicken salad containing cilantro.

2021 “Dove Hunt Dog,” Rosé, California: (Blend of Grenache, Syrah, and Gamay grapes) Light-bodied and fragrant with a bouquet of cherries and strawberries. Fruity with citrus and red apple overtones. Great label for dog lovers.

2021 “Scott Wild,” Rosé, California: (Blend of Grenache, Merlot, and Napa Gamay {Valdiguié} grapes) Subtle aromas of citrus and summer fruit with a full flavor of red currants, watermelon, and candied cherries.

2020 Mixtrack “L’Original” Rosé, Provence, France: (Blend of Cinsault, Grenache, and Cabernet Sauvignon grapes) Dry and medium-bodied; drinks like a red wine; fruity and pleasantly tart. Stands up to strong cheeses and grilled meats.

2018 Villa Franciacorta Bokè “Brut Rosé,” Italy: (100% Pinot Noir) Peach-colored; elegant and refined with a light bouquet of raspberries, citrus, and cranberry. Pair it with a dish of prosciutto and melon or burrata drizzled with extra-virgin olive oil.

NV Mirabella Franciacorta “Brut Rosé,” Italy: (Blend of Pinot Noir, Chardonnay, and Pinot Blanc grapes) Very lively in the mouth, with a fruity bouquet with a taste of wild berries, brioche, and red currants. Serve it with smoked salmon, sliced thin.

NV Weingut Wutzl “Frizzante” Brut Rosé, Gobelsburg, Kamptal, Austria: (100% Zweigelt grapes) Salmon-colored with a delightful bouquet of pink roses and peaches. Dry, light, and delicious, with hints of berries and citrus. Perfect for a bowl of chilled watermelon cubes.

2020 Lichtenberger-González, “Muschelkalk Rosé,” Burgenland, Austria: (Blend of Blaufränkisch, Pinot Noir, and Zweigelt grapes) Bright persimmon-colored with a light floral bouquet. Dry, with a flavor of citrus, cherry, cranberry, and yellow plums.

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 [email protected].

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Martini

By Bob Lipinski

Bob Lipinski

The vodka martini was popularized by James Bond movies in which the super spy requested his “vodka martini” be served to him “shaken, not stirred.”

The martini, like many other cocktails’ origins, is shrouded in mystery. One theory suggests that Martinez was the original name of this popular drink, first introduced in 1860 by Professor Jerry Thomas, a bartender in San Francisco’s Occidental Hotel. It was named after nearby Martinez, a local tourist stop for travelers. 

The local citizens of Martinez were so convinced that their town was the birthplace of the Martini, they installed a brass plaque to lay claim to that fact. The plaque reads in part, “On this site in 1874, Julio Richelieu, bartender, served up the first martini when a miner came into his saloon with a fistful of nuggets and asked for something special. He was served a Martinez Special.” The drink consisted of 2/3 gin, 1/3 vermouth, a dash of orange bitters, poured over crushed ice and served with an olive.

The first Martinez recipe known in print is the 1884’s “Modern Bartender’s Guide,” by O.H. Byron, which states “same as Manhattan, only you substitute gin for whisky.” In addition, Jerry Thomas’ 1887 “Bartender’s Guide: How to Mix Drinks,” lists a recipe for the Martinez as “one dash bitters, two dashes Maraschino, one pony of Old Tom gin, one wineglass of vermouth,” shaken, strained, and garnished with a lemon slice.

At the Knickerbocker Hotel in Manhattan, in 1912, bartender Martini di Arma di Taggia reportedly served a cocktail he referred to a martini, made of equal parts of gin and dry white vermouth, to John D. Rockefeller.

Other origins of the martini cocktail include the Italian version, which assumes the name comes from Martini & Rossi Vermouth, an indisputable ingredient. The British claim the name originates with the Martini & Henry rifle (used between 1871 and 1891), known for its strong kick.

How and when the name changed from Martinez to Martini remains unclear.

Classic Martini Cocktail

INGREDIENTS:

2 ounces gin or vodka

Dash of dry white vermouth

Garnish: Lemon peel or green olives

DIRECTIONS:

Use a large stainless-steel cocktail shaker. Add plenty of ice cubes, then add the gin or vodka and a dash of vermouth. Either strain the martini into a cocktail glass or pour over ice in an old fashioned glass. Garnish with lemon peel or green olives.

Note: If a pearl cocktail onion is substituted for the lemon peel or green olives, the drink then becomes a “Gibson.”

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 [email protected].

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Pixabay photo

By Bob Lipinski

Bob Lipinski

For years, chefs, critics, and food writers have been telling us that red wines need to be paired with red meats and white wines with white meats or fish. This is what I call “The One Size Fits All,” concept and doesn’t take into consideration the multitude of recipes that fall “outside the box” and don’t adhere to the old “red with red wine and white with white” rules.

Some classic recipes that include fish cooked or served in a red sauce are spaghetti with red clam sauce, bouillabaisse (and other fish stews), baccalà (dried cod) in a rich tomato sauce, and lobster fra diavolo in a spicy tomato sauce. Besides these, there are hundreds of recipes for fish cooked in a red sauce and many are great paired with red wine.

Often, it is not the type of fish that determines which wine to drink, but the type of sauce, and the herbs and spices that have been used in the dish’s preparation. Fish can be poached, boiled, broiled, grilled, blackened, crusted, and so forth. It’s all about the texture of the fish after cooking. A poached fish is a simple dish that is silky tasting but lacks texture. The same fish blackened gives it a heartier texture that can stand up to a light-bodied, dry red wine.

Pixabay photo

A young, full-bodied, oaky, and tannic Cabernet Sauvignon pairs well with beef. Yet, paired with fatty, oily, or smoked seafood, the tannins in the wine react with fish oils producing a fishy, metallic, tinny taste, and aftertaste. It would be better to serve a young, fruity, light-bodied, higher-acid, dry red wine that is low in tannin.

Some red wines that pair with fish are Pinot Noir, Barbera, Bardolino, Gamay (Beaujolais), Grignolino, Carignan, Montepulciano, and Sangiovese. These reds are also terrific with fleshier fish, such as tuna, shark, swordfish, and especially salmon. In addition, because they are in higher in acidity, oily fish like sardines, anchovies, mackerel, and bluefish also pair well with these wines. The acid helps balance the oils in the fish, similar to why we squeeze lemon onto fish.

Besides red wines, dry, crisp rosé wines like the wines from Provence and Tavel, France, and others made from Cinsaut, Grenache, Sangiovese, and Tempranillo grapes are great with shellfish (clams, oysters, mussels), scallops, shrimp, crab, and lobster. They are also pair well with a chilled shrimp cocktail sauce or mignonette served over oysters.

Don’t always follow the rules; create your own!

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 [email protected].

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Pixabay photo

By Bob Lipinski

Bob Lipinski

It was over 30 years ago that the Dean of Italian Wine Writers, Burton Anderson, when writing about world-class grape varieties, decreed that France has Cabernet Sauvignon, Chardonnay, and Pinot Noir, and Germany has Riesling, but Italy, has three that the others do not: Aglianico, Nebbiolo, and Sangiovese. Let’s take a look at them.

Aglianico: A thick-skinned, high acid red grape variety, which according to legend was brought to Italy by ancient Greek settlers around 800 B.C. However, there is no evidence to support that hypothesis. The Aglianico grape is grown in southern Italy: Apulia, Calabria, and Molise, but flourishes in Basilicata and Campania. Aglianico is used in more than a dozen DOC wines and three DOCG wines, Aglianico del Taburno, Aglianico del Vulture, and Taurasi.

Sensory characteristics of Aglianico include: Intense ruby-red color, distinctive complex fragrance, and flavor of berries (blackberry, cranberry, raspberry), black currants, cherries, red licorice, and plums, with nuances of bitter chocolate, black pepper, leather, truffles, violets, and earth.

Nebbiolo: A thin-skinned, high acid red grape variety grown principally in Piedmont. Nebbiolo produces wines that are usually rough and tannic when young but with age evolve into wines of extraordinary power, depth, and complexity. The Nebbiolo grape doesn’t provide a lot of color to the wine, which accounts for the sometimes orange or brick color. Nebbiolo is used to produce Barolo, Barbaresco, Gattinara, Ghemme, Roero, and many other wines.

Pixabay photo

Sensory characteristics of Nebbiolo include: Ruby-garnet color that mellows into orange. An intense bouquet and flavor of berries (blackberry, cranberry, mulberry), cherry, jam, and dried fruit, along with almonds, black pepper, black tea, cedar, cinnamon, coffee, licorice, mint, mushrooms, nutmeg, plum, spices, and an earthy bouquet of forest leaves, truffles, and violets.

Sangiovese: A thin-skinned, high acid red grape variety grown in most of Italy’s 20 wine-producing regions. It is grown principally in Tuscany where it produces Chianti, Brunello di Montalcino, Morellino di Scansano, Vino Nobile di Montepulciano, Carmignano, and many other wines. Its name is believed to come from Sanguis Jovis, Latin for Jupiter’s Blood. Sangiovese is also known as Brunello, Morellino, and Prugnolo Gentile.

Sensory characteristics of Sangiovese include: Aromas and flavors of berries (blackberry, blueberry, cranberry, mulberry, raspberry, strawberry), black pepper, black tea, chestnut, jam, fennel, licorice, mint, mushroom, nuts (almond, hazelnut), plums, red currants, and sour cherry, with a bitter-almond aftertaste. Hints of balsam, cinnamon, lavender, leather, sage, and violets.

There are many world-class grape varieties … you just need to know where to look!

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 [email protected]

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Provolone cheese. Pixabay photo

By Bob Lipinski

Bob Lipinski

Provolone cheese has been enjoyed for decades by not only Italian-Americans, but the vast majority of the population. Regardless of whether it is imported from Italy (mainly from the south) or made domestically (mostly in Wisconsin), Provolone is enjoyed by itself or in a multitude of food recipes. 

Auricchio is the best-known brand of Provolone on both sides of the Atlantic. Gennaro Auricchio founded the Auricchio Cheese Company in San Giuseppe Vesuviano, near Naples, Italy, in 1877. In 1979, Gennaro’s great-grandson, Errico Auricchio, moved his family to the United States, and they settled in Wisconsin for the abundance of top-quality milk.

Provolone is classified in Italy as a pasta filata (plastic curd) cheese, which translates as “spun paste.” The curd is heated in hot whey, then kneaded or spun in long threads (similar to string cheese) until it is transformed into a soft and pliable ball suitable for shaping that can be hard or soft. Other examples are caciocavallo, mozzarella, and burrata.

Provolone, a cow’s milk cheese (once made from water buffalo milk), is light golden yellow in color, with a waxed exterior and creamy ivory interior. It is made in various shapes and sizes, including rectangular, ball, oval, round, wheels, and a giant salami (known as gigante). Depending on the age of the cheese, it is smooth to hard in texture with a mild to quite tangy and even sharp flavor. 

Provolone is good for grating when hard. It is available in three styles — dolce (sweet) with a sweet and delicate flavor, which is aged for two to three months; piccante (piquant), sharp and slightly salty, which is aged longer; and affumicato, which is smoked for one week, then aged for two months.

Provolone cheese. Pixabay photo

Provolone cheese is made in several of Italy’s regions. Some examples are:

Provolone del Monaco: A semi-hard, provolone cheese made in Campania, has a russet exterior and hazelnut color interior. It is cylinder-shaped with a pleasing, sweet, buttery flavor and a light, pleasant taste.

Provolone Lombardo: A provolone cheese made in the provinces of Brescia and Cremona in Lombardy.

Provolone Valpadana: A provolone aged several months, which is made in the regions of Emilia-Romagna, Lombardy, Trentino-Aldo Adige, and Veneto. It has a firm texture and mild aroma, which sharpens with age.

Provolone pairs well with many red and white wines, including reds: Dolcetto, Merlot, Primitivo, Valpolicella, Zinfandel; and whites: Orvieto, Riesling, Sauvignon Blanc, Soave. It is also wonderful paired with a dry sherry wine.

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 [email protected].

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METRO photo

By Bob Lipinski

Bob Lipinski

Recently I was invited to a friend’s house for dinner and as we enjoyed a few appetizers, he served a bottle of a 1998 Australian Chardonnay from a winery I’ve never heard of. The wine was dark yellow and when tasted, it was well past its point of drinkability.

According to my friend, the wine was stored in his temperature-controlled cellar for over 10 years. He was dismayed to learn that some wines need aging, but the vast majority are best drunk when released for sale by the winery.

I explained that there is no precise answer when a wine will be at its peak because wines age at difference paces. The vintage, growing conditions, winemaking and barrel or stainless-steel aging, also plays a part in wine’s ability to age. The aging curve of wine depends on the location and conditions where the wine will be stored. Also, personal taste plays a significant role in the enjoyment of wine. As an example, many people enjoy champagne when first released with its youthful freshness, while others enjoy the more mature, bottle-aged versions.

Vintage charts and vintage reports, often touted by online sources, will provide you with a ballpark idea when the wine will be at its peak. They often say, “drink by this date or hold until that date.”

Wine’s longevity can be attributed to many factors, among them higher acidity, higher alcohol, carbonation, concentrated fruit, sugar (residual), and tannin, which is an antioxidant.

Not all wines are age-worthy, and in fact, most wines available for sale are not. Wines that benefit from years in the bottle (cellar) tend to be more expensive. I generally purchase several bottles of the same wine and after a few years, open one bottle and see if it’s approaching maturing. Then I decide (with some guesswork) when the next bottle should be opened.

Except for most Chardonnay, Riesling, and sweet wines, white wines should be consumed within three years after the vintage. Most red wines are best between four and seven years after the vintage. Red wines that can age much longer than seven years include Amarone della Valpolicella, Barbaresco, Barolo, Bordeaux, Brunello di Montalcino, Burgundy, Cabernet Sauvignon, and Chianti Classico Riserva.

My rule for aging wine is simple. I’d rather open a bottle of a young wine and say, “It tastes good now but will be better in ‘X’ years” rather than opening a bottle of wine aged for many years and say, “It was probably good several years ago, but now it’s over-the-hill!”

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 [email protected].

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Stony Brook Grist Mill. Image from WMHO

Join the Ward Melville Heritage Organization (WMHO) in a new walking tour experience, Unwind & Uncork History: The Story of Wine & the Stony Brook Grist Mill on Friday, September 30 at 11 a.m. (3 p.m. tour is sold out!)

The Stony Brook Grist Mill. Photo from WMHO

In this walking tour experience, tour-goers will “uncork” the stories of the Stony Brook Grist Mill (c. 1751), the sight of Long Island’s very first vineyard. This will include a tour of the Stony Brook Grist Mill, the scandalous story of Edward Kane, his Lakeside Wine Company, and a brief lesson on wine. 

The tour will begin at Tranquility Park (also known as T. Bayles Minuse Mill Pond Park) across from the Stony Brook Grist Mill, and will end at Lake Side Emotions Wine Boutique at the Stony Brook Village Center, which gained its name from Kane’s Lakeside Wine Company.

Fee for the tour  is $25 per person and includes a bottle of authentic Catawba wine from Lake Side Emotions Wine Boutique. All participants must be 21 or older. Advance registration is required by calling 631-751-2244. For more information, visit www.wmho.org.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Cocktails come in many colors, flavors, sizes, and smells, and are often decorated with various colorful garnishes, including tiny tiki umbrellas! 

Besides the usual rum vodka, gin and tequila-based cocktails, there are many made from whiskey, brandy, and a multitude of liqueurs. And in some books, you might find cocktails (also nonalcoholic) made from wine and even beer.

Cocktails made from wine are perfect for hot weather, regardless of if you’re at the beach, pool, or just relaxing in a shaded area. They contain less alcohol than traditional cocktails and are great for entertaining.

Cocktails made with champagne, Prosecco, or other sparkling wines add a bit of festivity in every sip. I have chosen four Prosecco wines and four cocktail recipes for your enjoyment.

Corvezzo Prosecco “Extra Dry” DOC, Treviso (made from organic & vegan Glera and other grapes). Light yellow color with an aroma of brioche, pears, and celery. Clean with a flavor of honeydew, peaches, and apples.

2020 Corvezzo Prosecco “Rosé Extra Dry” DOC, Treviso (made from organic & vegan Glera and Pinot Noir grapes). Light strawberry color with an aroma and flavor of red fruits, berries, and tropical fruit. A lingering aftertaste of red apples and red licorice.

Gancia Prosecco “Brut” DOC, Veneto (Glera grapes). Straw yellow with green highlights. Delicate aroma and flavor of green apples and pears. Dry with a crisp, citrusy flavor and hints of honeysuckle and orange.

2020 Gancia Prosecco “Rosé Extra Dry” DOC, Veneto (blend of Glera and Pinot Noir grapes). Intense pink color with an aroma of raspberries, strawberries, and tropical fruit. Off-dry, with a clean, crisp flavor of pears and peaches.

Cocktail recipes

Pineapple Mimosa

1 ounce coconut rum

2 ounces pineapple juice

4 ounces Gancia Prosecco “Brut”

Put the first two ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and top with a pineapple slice and cherry.

Gin & Prosecco

1-1/2 ounces gin

3/4 ounce fresh lemon juice

1/2 ounce simple syrup (or agave)

3 ounces Corvezzo Prosecco “Rosé”

Put the first three ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and add a lemon twist.

Italian Cocktail

1-1/2 ounces Campari

5 ounces Corvezzo Prosecco “Extra Dry”

In tall glass, add Campari, then Prosecco and stir.

Rosé Prosecco With Strawberries

Fill a flat saucer champagne glass with sliced and hulled strawberries (about five). Pour 4 ounces of Gancia Prosecco “Rosé” over the strawberries. Top with sour cream and sprinkle with brown sugar.

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 [email protected]

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Pixabay photo

By Bob Lipinski

Bob Lipinski

‘A glass of wine is a great refreshment after a hard day’s work.’ — Ludwig Van Beethoven, 1770-1827, German composer

Mendoza, a grape-growing province in the Cuyo region in the central-western part of the country, directly west of Buenos Aires, was founded in 1561. It is the country’s most important wine-producing area, and its main subregions include Uco Valley, Tupungato, Luján de Cuyo, and Maipú.

Vineyards are planted at the edge of the Andes Mountains, at some of the highest altitudes in the world, with the average site located 2,000 to 3,600 feet above sea level. The climate is desert-like with a mere 9-inches of rain per year, and irrigation is necessary to grow and ripen the grapes.

Mendoza is the largest and most important grape-growing province in Argentina, accounting for 70 percent of wine production, with over 375,000 acres of grapevines planted.

Red grapes account for over half of the entire province’s acreage. Mendoza’s red grapes include Malbec, Bonarda, Cabernet Sauvignon, Syrah, Tempranillo, and Merlot. Major white grapes include Pedro Giménez, Chardonnay, Torrontés Riojano, Chenin Blanc, and Sauvignon Blanc.

Some red wines from Mendoza to try are…

2011 Don Manuel Villafañe “Gran Malbec.” Intense violet color, complex nose with aromas of black fruit, raspberries, plums, and nuts. Medium-bodied and quite smooth with spices, licorice, and chocolate.

2018 Achával-Ferrer “Finca Altamira” Malbec. (The wine was aged 15 months in French oak barrels.) Inky in color; smells like raspberry jam, with dark fruit and spices. Full-bodied and tannin with flavors of espresso, blackberry, and bittersweet chocolate.

2016 Juan Gregorio Bazán Reserva “Blend Selection.” (Blend of Malbec 40%, Cabernet Sauvignon 40%, and Merlot 20%). Dark ruby color with a bouquet of raspberries and hickory smoke-flavored barbecue sauce. Medium-bodied with flavors of red plums and spices. Smooth finish and aftertaste of toasted oak.

2016 Cruz Alta “Grand Reserve” Cabernet Sauvignon. Deep color, full bouquet of black tea, juicy raspberries, and figs. Complex flavors of cherries, plums, and blackberries. Hints of vanilla and cocoa appear in the aftertaste.

2018 Septima “Cabernet Sauvignon.” Ruby colored with a bouquet of blackberry jam, black olive, black pepper, and toasted oak. Medium-bodied with flavors of plums and roasted coffee, with subtle nuances of licorice and mint.

Other producers to look for are Catena Zapata, Doña Paula, Familia Zuccardi, Norton, Rutini Wines, Salentein, Trapiche, Trivento, Vistalba, and Bodegas Weinert.

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 [email protected].

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