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Wine and Cheese

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Krupski Farm has been acquired by Del Vino Vineyards.

Northport-based Del Vino Vineyards provides an expanded estate growing footprint in Riverhead, and opportunity for more grape growing and a new tasting room location.

Del Vino Vineyards announced today that they have closed on the purchase of the Krupski Farm, a 30-acre property of pastureland land which is agriculturally preserved that will be converted to vineyards in Riverhead.

The property, nestled between Sound Avenue and Northville Turnpike in Riverhead, has been owned by prominent local farmers since 1966.

Krupski Farm has been acquired by Del Vino Vineyards.

This purchase adds valuable acres to Del Vino Vineyards winegrowing footprint in the Long Island region, which aligns with one of the company’s long-term strategies of becoming more vertically integrated by farming more fruit from their own vineyards. Del Vino Vineyards in Northport, located on 12 acres, is currently home to 7 varieties of grapes. In addition to the farming land, Del Vino Vineyards plans to operate as a new tasting room destination, likely opening sometime in 2024.

“We believe in building a wine company that invests back into the community and the industry that it’s a part of. Bringing the Krupski Family Farm into our portfolio shifts us towards having the majority of our production coming from our own vineyards, which is a huge part of our long-term vision,” said Fred Giachetti, Owner of Del Vino Vineyards. “The vineyard management team at Del Vino Vineyards has done an exceptional job of maintaining an eye on quality, and we’re incredibly excited about our expansion.”

Lisa Giachetti, Del Vino Vineyards owner commented further, “the Krupski Farm presents an opportunity for us to serve our existing fans in a new location, but it will also allow us to attract and engage new customers in the Long Island Wine Country region, which is an exciting proposition. We’re thrilled to be growing our Del Vino vineyard acreage and our staff with this acquisition.”

To learn more about Del Vino Vineyards, please visit www.delvinovineyards.com and follow us on Facebook and Instagram @delvinovineyards

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The Pinot Noir grape is believed to have originated in France over 2,000 years ago. Pixabay photo

By Bob Lipinski

Bob Lipinski

If there is one wine that lovers of red and white wine can enjoy with equal pleasure, it is Pinot Noir. It’s light- to medium-bodied, with little bitterness (tannin) and loaded with plenty of juicy fruit. Unlike many red wines, Pinot Noir can be enjoyed by itself, perhaps with a cracker and wedge of your favorite cheese. Incidentally, Pinot Noir likes to be lightly chilled (like most white wines).

Pinot Noir is a thin-skinned, medium acid red grape variety believed to have originated in France over 2,000 years ago. It is grown principally in Burgundy and Champagne, France, and is also grown in other regions of France and most wine-producing countries of the world. Pinot Noir is genetically unstable, meaning that it mutates: the parent vine may produce offspring with fruit different in color, size, shape, and flavors.

Some of these mutations are Pinot Blanc (Bianco), Pinot Gris (Grigio), and Pinot Meunier, among others. Pinot Noir is known as Pinot Nero in Italy and Spätburgunder in Austria and Germany.

Most of the Pinot Noir wines are made from 100 percent of the grape. While others are blended with a small amount of Syrah (for color and body). The most famous Pinot Noir blend is champagne; a combination of Chardonnay, Pinot Meunier, and Pinot Noir grapes. The blend is generally 70 percent red grapes and 30 percent white grapes. A lesser-known champagne is called Blanc de Noirs, a white wine made entirely from black (red) grapes.

The Pinot Noir grape is believed to have originated in France over 2,000 years ago.
Pixabay photo

Pinot Noir pairs with ahi tuna, broiled or blackened salmon, mushrooms, root vegetables, grilled vegetables (especially zucchini and tomatoes), or even a slice of your favorite pizza.

Pinot Noir is often referred to as feminine, a nebulous term describing wines that are soft, perfumed, charming, seductive, delicate, and elegant.

Some Pinot Noir wines I’ve enjoyed over the past few months are:

2016 Lauca “Reserva” Maule Valley, Chile: Light-bodied with a bouquet dominated by spicy cherry, along with mint, coffee, and mushrooms.

2018 Murphy Goode, California: Spicy black cherry and flavors of cranberry and cola with hints, tea, and cinnamon.

2017 Domaine Anderson “Pinot Noir” Anderson Valley, California: Bouquet of blackberry and mulberry with flavors of red currants, cola, and dried fruits.

2018 La Crema “Sonoma Coast” California: Bouquet and flavor of spicy berries, pomegranate, brown baking spices, and toasted nuts in the aftertaste.

2018 Aquinas, North Coast, California: Deep ruby color; a bouquet and flavor of pomegranate, plum, sandalwood, cherries, and cranberry.

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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Goat cheese. Pixabay photo

By Bob Lipinski

Bob Lipinski

Goat cheese, known as chèvre in French, is a classification of cheeses made worldwide from goat’s milk, which vary in style, appearance, and flavor. Goat’s milk cheese is made in a variety of shapes, such as cones, cylinders, disks, logs, ovals, pyramids, wheels, and “buttons.” By French law, cheese labeled as pur chèvre must be made entirely from goat’s milk. Cheeses made from a blend of goat and cow’s milk are labeled mi-chèvre.

Goat cheese costs more because of the relative scarcity of the milk: cows produce around six times as much milk as goats do. Hence, there is less cheese at higher prices.

Some goat cheeses are rolled in paprika or chili powder to give it a brick-red, colorful exterior. Others are wrapped in chestnut or grape leaves and dipped in brandy, marc, white wine, red wine, or olive oil. The outer chalk white surface is sometimes coated in ash, black pepper, or herbs.

Although the most common goat cheeses are soft and spreadable, others are semisoft, firm-textured, dry, and crumbly, and occasionally very hard, which can be grated. Some goat cheeses are smoked, while others are flavored with garlic, black pepper, curry powder, fennel, rosemary, and various herbs. Goat cheese varies in flavor from mild to acetic, tangy, sharp, nutty, grassy, earthy, barnyardy, or mushroomy.

Goat cheese. Pixaay photo

Some recommended goat cheeses to try are Alicante, Banon, Bouton-de-Culotte, Bûcheron, Cabécou, Camerano, Capricette, Chabichou, Chevrotin, Crottin de Chavignol, Garrotxa, Ibores, Lormes, Montrachet, Pélardon, Picodon, Pyramide, Sainte-Maure, Valençay, and Ziegenkäse.

There are many red, white, and rosé wines that pair well with goat cheese. Some red wines are Cabernet Franc, Gamay, Grenache, Pinot Noir, Syrah, and Zinfandel. Some white wines are Chardonnay, Chenin Blanc, Gewürztraminer, Grüner Veltliner, Muscadet, Riesling, and Sauvignon Blanc. I especially enjoy goat cheese with a brut or blanc de noirs champagne, brut Prosecco, tawny port, a dry rosé, or a chilled glass of a fino (dry) sherry.

Some suggested wines to try are…

2019 Stephane Aviron Moulin-à-Vent “Vieilles Vignes” Beaujolais, France. Cranberry-colored with an aroma and flavor of blueberry, raspberry, plums, spices, and licorice. Dry and medium-bodied, with hints of roses.

2018 Murphy-Goode Pinot Noir, California. Ruby colored with an aroma of spicy black cherry and flavors of cranberry, plum, and cola with hints of cinnamon, earth, mint, and tea leaves.

2019 Greywacke “Sauvignon Blanc,” Marlborough, New Zealand. Straw-colored with a fresh aroma of citrus and herbs. Dry and medium-bodied with flavors of chamomile, grapefruit, passion fruit, white pepper, and stone fruit.

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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Tom Manuel and Steve Salerno. File photo/TBR News Media

Did you hear the news? There’s a new couple in town — Wine & Jazz! Starting May 12, The Jazz Loft will be bringing live jazz music to Madiran The Wine Bar in East Setauket every second Thursday of the month from 7 to 9 p.m.

Titled The Jazz Dispatch Live Music Series at Madiran, the event will feature Steve Salerno on guitar, Tom Manuel on cornet, and a special guest. The monthly series will also feature a rotation of musicians as well as an array of guest artists.

“We are excited about partnering with local business owner Jacqueline Malenda and Madiran to bring live jazz music to this delightful and intimate venue,” said Manuel, the founder of the Jazz Loft. 

“Our Jazz Dispatch Series is our community outreach efforts to get what we do inside the walls of the Jazz Loft out into the community at large. Our desire is to meet people where they’re at, be it restaurants, parks, Jazz clubs, museums, historic buildings, and more,” said Manuel. “We’re excited to be announcing soon two additional Jazz Dispatch events — a new series in Harlem, New York as well as one on Shelter Island.”

“As a lifelong jazz enthusiast, I could not be more thrilled to be partnering with Tom and the Jazz Loft for a great experience at the wine bar!” said Malenda. “What better pairing is there than good wine and pure jazz?”

Madiran The Wine Bar is located at 209 Route 25A in East Setauket. For more information visit www.thejazzloft.org.

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Stock photo

By Bob Lipinski

Bob Lipinski

I must confess … I love bubbly; regardless if it’s in a Mimosa for breakfast, a glass of Prosecco for lunch, Champagne as an apéritif, during dinner, or even a glass of Asti after dinner!

Sparkling wines are superb pairing partners with a multitude of international foods, from appetizers to main courses and finishing with desserts. Although all wine-producing countries make some type of sparkling wines, the most common styles or designations are: Brut, Extra Dry, Sec, Demisec, Rosé, Blanc de Blancs, Blanc de Noirs, and Vintage.

Some names of sparkling wines produced worldwide include Champagne, Crémant, Cava, Franciacorta, Asti, TrentoDoc, Prosecco, Sekt, and simply “sparkling wine.”

Dry sparkling wines pair with salty foods; fried and deep-fried foods; spicy hot foods; smoked foods; oily seafood such as anchovies, bluefish, herring, mackerel, salmon, sardines, and tuna; chives, garlic, ginger, leeks, onions, scallions, and shallots; citrus and citrus-like ingredients; and fresh herbs such as cilantro, parsley, sage, and tarragon.

— Sparkling wine is an excellent an apéritif because of its refreshing, appetite-stimulating effervescence.

— Sparkling wines add excitement to the meal when served throughout dinner.

— Many Asian foods can be paired with sparkling wines.

— Dry sparkling wines taste thin and unpleasant with sweet desserts

— Avoid serving dry sparkling wines with desserts featuring chocolate or lemon sauces.

— Avoid serving dry sparkling wines with salads featuring tart or acidic dressings.

— Avoid serving dry sparkling wines with tomato-based sauces, whose acid interacts with the high acid of the wine, causing a tart, sometimes biting taste in the mouth.

Recently tasted sparkling wines include:

NV Moser 51,151 “TrentoDoc” Brut, (DOC) Trento, Italy: 100% Chardonnay grapes. Straw-yellow with a fruity aroma of blueberries and raspberries. Medium-bodied, dry, and crispy tasting, with hints of apples and cherries.

NV Codorníu Cuvée Clásico “Cava Brut,” Spain: Blend of Macabeo, Parellada and Xarel-Lo grapes; a bouquet of green apples, lemon, and brioche. Dry, clean, and crispy in the mouth with a pleasing aftertaste of almonds.

NV Ca’ del Bosco “Cuvée Prestige,” Franciacorta (DOCG) Lombardy, Italy: A blend of Chardonnay, Pinot Noir, and Pinot Bianco grapes; crisp, delicate bouquet with hints of almonds, dried pears, and apples. Soft in the mouth with a crispy aftertaste.

NV Valdo Cuvée di Boj “Prosecco Brut,” (DOC) Veneto, Italy: Medium-bodied with a floral bouquet of stone fruits, apples, and citrus. Dry with hints of fennel and ginger.

NV Ruinart “Blanc de Blancs” (Champagne, France): Clean and crisp with flavors of green apple, pear, brioche, celery, and citrus.

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

‘The first taste of a wine is like the first kiss; you look forward to the second.’

­— André Tchelistcheff, 1901-1994, Legendary Winemaker

By Bob Lipinski

Bob Lipinski

Tasting is the art of consciously assessing a wine’s quality or identity and the activities or mechanisms involved in receiving the sensory impressions a wine can stimulate.

Just as with food, we have preferences for certain tastes and flavors in wine. Each of us has our own history of tastes and flavors. Much of this is due to where and how we grew up—there may be cultural differences in the experiences we had for certain foods and beverages. We all have personality differences. Some of us are very adventurous and others more averse to risk. Although tastes and flavors are subjective, they are not entirely relative—that is, we often agree on what we taste and smell.

There are ways to taste and evaluate wine that are generally accepted to provide a maximum impact on our palate—I call this the Five S’s: Sight, Swirl, Smell, Sip, Spit (or Swallow).

SIGHT: Wine should be clear in appearance; color and hue tell us a lot about the grape variety, oak treatment, age, and intensity of the wine. For example, a pale-yellow wine most likely did not receive any oak-aging while a golden colored wine probably did. Knowing which grapes benefit from oak-aging narrows the field for each grape variety. Chardonnay benefits from oak aging since it provides balance with bigger flavors and body.

SWIRL: Swirling wine in a glass will release the aroma, so once you stick your nose in the glass, you can smell it better.

SMELL: More than 80 percent of what we taste is actually smell. Smell describes the fruity, floral, earthy, mineral, spicy, herbal, and oak characteristics of some wines.

SIP: Now it’s time to taste the wine. Take a good sip and swirl the wine around in your mouth as if it’s mouthwash (evaluating differs from drinking). Your tongue tastes sweet, sour, salty, and bitter, but together with smelling, you get the complete picture of the wine. Some elements to note are acidity, alcohol, body, dry or sweet, flavor, tannin, and texture.

SPIT/ SWALLOW: the difference between “tasting” and “drinking” is that once you have sipped the wine, you spit it out into a cup or spit bucket (professional tasters do this). 

SWALLOW: Allows you to evaluate and describe the finish, length, and aftertaste of the wine.

Well, there you have it. Now open a bottle of wine and start practicing!

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

Scotch whisky is a distinctive product of Scotland, made in compliance with the 1909 laws of Great Britain and the Scotch Whisky Act of 2009. The whisky can legally be called Scotch if it is distilled and matured in Scotland and made from water and malted barley (other whole grains may be added) and fermented by adding yeast.

Scotch whisky Regions

There are five classic regions in Scotland. They are the Highlands (which includes the isles of Arran, Mull, Jura, Orkney, and Skye), Lowlands, Speyside, Islay, and Campbeltown. The Highlands are further defined into Central Highlands, Eastern Highlands, Northern Highlands, and Western Highlands.

Aging of Scotch

All Scotch whisky must be produced in Scotland, distilled twice (or more), and aged for at least three years in oak barrels.

Age statement

When there is an age stated on the label of a Scotch whisky (12-, 15-, 21-Year-Old), it identifies the youngest whisky in the blend.

Blended Scotch whisky

A blend of single malt whiskies with grain whiskies. There are no fixed percentages of each, and a distiller can use as little as 1 percent malt whisky in a “Blended Scotch Whisky.” The general proportions are from about 30 to 70 percent grain whisky, with the remainder being malt whisky. Blended Scotch whisky constitutes over 90 percent of the whisky produced in Scotland. 

Single malt Scotch whisky

A Scotch whisky distilled in one or more batches in pot stills, at a single distillery from only water and malted barley without adding other cereals. These whiskies are then blended: barrel-to-barrel, to create a consistent signature flavor profile that represents the distillery’s style.

Unique smoky bouquet and flavor

Scotch’s unique flavor and character come from the water used in its production and the type and amount of malt whisky used. Its distinctive smoky taste generally comes from the peat fires over which the barley is dried.

Label terminology

Glen: A Valley (Glenlivet, Glenfarclas, Glen Garioch, and so forth)

Livet: The name of a river.

Spey: The name of a river as in Speyside.

Loch: a lake as in the place where the Loch Ness Monster supposedly lives.

The taste of blended Scotch whisky

It has flavors of black pepper, caramel, dried fruit, heather honey, nuts, pears, and toffee, with hints of spices, herbs, wood, and smoke.

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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George Eldi of Wines by Nature

Just like the perfectly aged cheeses at the Cheese & Spice Market and matured wines at Wines by Nature, these local businesses have evolved since opening, and in fact have developed a character of distinctness, uniqueness and quality that their customers have come to expect and love.

Located at the Shoppes at East Wind in Wading River, 5768 Route 25A, Wading River, these privately owned businesses are situated near each other and create a perfect pairing for customers. Customers frequently go from one shop to the other seeking recommendations on cheese and wine pairings. Both stores proudly feature local products from Long Island and New York State. 

The Cheese & Spice Market

The Cheese & Spice Market opened for business in October 2016, and since then owner Patty Kaczmarczyk has greatly expanded the selection of cheese, meats, spices, teas and other gourmet products, focusing on customer requests and expectations. “I love finding new cheeses and other products to bring into the store,” said Patty. “It’s fun introducing our customers to things they may never have tried before.”

Wines by Nature opened in July 2017 and has an outstanding selection of wines and spirits from small family run wineries and distilleries.  “The key to our inventory selection is research and tasting,” said owner George Eldi. “The first criteria is always taste; it has to taste delicious! Then the other factors are added in, with value as it’s centerpiece, which is inherent with small, family run wineries.”

Kaczmarczyk and Eldi have over 70 years of combined experience in the food and wine business and were friends prior to opening their shops. They have a love for food, wine and cooking, and they are passionate about their businesses. Everything from the design and natural decor of their shops, the products they select, and customer service they provide is reflective of their knowledge and desire to make customers happy.  In addition to describing selections and providing recommendations and samples, they work with customers to make custom cheese platters, gift baskets, and make local deliveries to demonstrate their commitment to their customers.

The Cheese & Spice Market (631-886-1521) and Wines by Nature (631-886-2800) look forward to the day that they can host tasting events in their shops, as they did before the pandemic. Be sure to “Like” and “Follow” them on Facebook and Instagram to get the latest updates and information about new products they bring into the store.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

As a professional taster, I evaluate hundreds of alcoholic beverages (mostly wines) each month for articles I write. Most of these wines are good, some very good, and others outstanding. Unfortunately, a few wines rate “not very good,” and they are not included in my articles.

I have been writing for over 40 years and prefer to talk about the beverage rather than assign it an arbitrary number rating, so here are my picks!

2020 M.A.N. Family Wines, Chenin Blanc “Coastal Region,” South Africa. No, it’s not a sexist name! The wine is named after the first initials of the three owners’ wives—Marie, Anette, and Nicky! I love the smell and taste of red apples and that’s what you get in each mouthful of this delicious wine along with tropical fruit and melon. Bold citrus flavors balance the high fruit and keep you wanting another glass. I enjoyed this wine with curried chicken in a sweet and sour sauce.

2019 Kato Sauvignon Blanc, Marlborough, New Zealand. An aroma and flavor of melon, passion fruit, herbs, and citrus with hints of green pea, dill, and tangerine. Serve with a salad of Romaine lettuce topped with plenty of goat cheese.

2018 Garofoli Farnio, “Rosso Piceno,” Marches, Italy. (Blend of Montepulciano and Sangiovese grapes). Ruby-red with a bouquet and flavor of black cherry, licorice, plums, spices, and jam. The wine begs for a dish of pasta in a spicy tomato sauce.

2018 Tyrrell’s “Hunter Valley” Shiraz, New South Wales, Australia. Plenty of dark fruit… blackberries and black currants; dried plums, black pepper, and spice. I love a good Shiraz paired with veal chops rubbed with rosemary.

2016 Don Manuel Villafañe Malbec, Mendoza, Argentina. Bright ruby color with a bouquet and flavor of spicy cherry, brown baking spices, and leather. A dry-rubbed ribeye steak cooked medium rare says it all!

2004 Florio “Terre Arse” Marsala Vergine Riserva “Secco,” Sicily, Italy. Made from Grillo grapes, this beauty was aged for over ten years in ancient oak barrels. Amber-colored with an intense bouquet and flavor of dried figs, apricot jam, caramel, toasted coconut, and raisins. There are hints of smoked wood and hazelnuts in the finish and aftertaste. I enjoyed the wine with a wedge of Pecorino Siciliano and ricotta salata cheese, with slices of cantaloupe melon.

2021 Georges Duboeuf “Beaujolais Nouveau,” France. (Made from Gamay grapes). Candy-apple red; intensely fruity aroma and flavor of raspberries, bubblegum, red candy, cherries, and watermelon. A grilled cheeseburger with onions and fries were my choices.

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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Pexels photo

By Bob Lipinski

Bob Lipinski

Chile has been making value-centric wines for decades and they are available in many restaurants and wine shops. Like California, Chile labels its wine by the name of the grape and this makes choosing one for dinner or just casual drinking a snap. 

Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, and many other grapes flourish in Chile’s climate. The country is 2,650 miles long and about 150 miles wide, although most of it is a mere 100 miles in width. Red grapes account for 70% of the total acreage in Chile.

The country’s grape-growing season is six months earlier than the Northern Hemisphere’s. The vintage listed on a Chilean wine is the year in which the grapes were harvested, not the year in which the growing season began.

The below seven wines would be a welcome addition to any holiday celebration.

2019 Secreto de Viu Manent “Malbec,” Colchagua Valley. Enticing bouquet and flavor of cranberries, chocolate, black licorice, spicy cherry, and spices with a long aftertaste. Serve with grilled portabella mushrooms.

2019 Koyle Gran Reserva “Carmenère,” Alto Colchagua. Organically grown grapes. (Blend of Carmenère, Tempranillo, and Petit Verdot grapes). A bouquet and flavor of blueberry, green bell pepper, pomegranate, and tart-berries. Serve with roast duck brushed with a glazed orange or plum sauce.

2019 Concha y Toro “Gran Reserva Serie Riberas” Cabernet Sauvignon, Colchagua Valley. Dark colored with flavors of black currants, chocolate, blackberries, plums, licorice, and herbs. Very long aftertaste. A wonderful wine for roasted or grilled lamb chops.

2018 Viña Tarapacá Gran Reserva, Maipo Valley. (Blend of Cabernet Franc, Syrah, Carmenère, Merlot, and Cabernet Sauvignon grapes). Aged 12 months in American and French oak barrels. Flavors of blackberry, cherries, herbs, chamomile, and plums. Serve with hot and spicy sausage in a tomato sauce.

2018 Viña Maquis Cabernet Franc “Gran Reserva” Colchagua Valley. Ruby-colored with a medium bouquet of cherries, blueberries, spices, mint, green olive, and plums. A hearty beef and barley stew would be my choice.

2018 Viña Emiliana “Coyam” Colchagua Valley. (Blend of Syrah, Carmenère, Cabernet Sauvignon, Grenache, Malbec, Carignan, Tempranillo, and Mourvèdre grapes). Cherry-colored with a full bouquet of spicy cherries, raspberries, black pepper, herbs, and plums. Pair with a sausage and mushroom pizza.

2018 Marques de Casa Concha “Cabernet Sauvignon,” Maipo Valley. Dark-colored with full-flavors of black currants, black raspberry, spices, plums, dill, rhubarb, and roasted coffee, with a long finish and lingering aftertaste. Overall, a stunning wine! This wine begs for a porterhouse steak cooked medium-rare and a baked potato.

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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