Red Wines for Grilling ~ 7/9/19 6:30 pm
Come and explore the perfect wine for the grill!
How does grilling affect food?
You are grilling high heat, prominent sear, while still striving to keep the meat tasty!
Consider the weight and texture of the food. Think of a spectrum from skim milk to heavy cream. Your cooking technique and seasonings play an essential role in the final product. Which is heavier? A piece of flounder cooked in margarine or a charred ribeye?
Consider the overall temperature outside and chill those reds! Twenty minutes in the fridge should create the perfect temp for most reds.
NV Locations Rosé France
A rich, deep salmon color consumes the glass with a pale orange crown on the rim. It is perfumed with fresh red berries, ripe watermelon, wildflowers, and hint of dusty minerality. The entry is fresh and supple with a raspberry foundation that is accentuated with tangerine and sappy strawberry notes. The finish is a sprightly one thanks to flinty, stony details and bright tones of acidity.
Long Shadows Poets Leap Riesling Columbia Valley 2016
The 2016 Riesling Poet’s Leap is very pretty, offering up aromas of lime, lemon oil, white flowers and very subtle petrol that wouldn’t be out of place in the Mosel. On the palate, it’s light to medium-bodied, racy and mouthwatering, with lovely intensity and purity, concluding with a stony finish. It’s a beautiful wine and carries a very modest price tag.
Louis Martini Cabernet sauvignon Napa Valley 2016
The 2016 Cabernet Sauvignon is made up of 84% Cabernet Sauvignon, 9% Petite Sirah, 5% Petit Verdot, 1% Merlot and 1% Malbec, aged in 30% new French and American oak. Deep garnet-purple colored, it gives up bold notions of cassis, black cherries and spice box with hints of cedar and fragrant earth. The palate is medium to full-bodied, firm and grainy with loads of muscular fruit accented by a notable but not overwhelming oaky presence, going to a long, layered finish. 38,000 cases produced.
Bear Flag Zinfandel Sonoma County 2016
Blended of 89% Zinfandel, 7% Petite Sirah and 4% Teroldego and aged in French and American oak, the medium to deep garnet-purple colored 2016 Zinfandel bursts from the glass with baked raspberries, redcurrant jelly and Black Forest cake notes with hints of tree bark, cracked pepper and Indian spices plus a waft of potpourri. Full-bodied, rich, velvety and wonderfully spicy in the mouth, it gives up loads of earthy layers on the long finish. 20,000 cases produced.
Brancaia Tre “Super Tuscan” 2015
The 2016 Tre is 80% Sangiovese with 10% Merlot and 10% Cabernet Sauvignon. The combination of those three grapes makes for a well-priced entry-level Tuscan red that would pair nicely with pasta or spicy sausage pizza. This is a soft and simple mid-weight wine with a bright bouquet that is colored with vibrant tones of dark fruit, spice and grilled herb. The quality of the fruit in this classic vintage is what pushes this value wine up to an exciting 90-point threshold. Bottle production is 500,000 units strong.
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