Wine Reflections

Wines of the Week

Markham 2008 Napa Valley Merlot:
This typical Napa Merlot, both rich and mellow with noticeable amounts of toasty oak, was a value at $20 at the tasting a few weeks ago. It complements roasted beef. We actually had the luxury of tasting this with a standing rib roast—excellent. In the mid 20s where this red is normally priced, I think it runs into a lot of similar quality wine and no longer stands out. If you like oaked Napa merlots and can find this at around $20, I would recommend it.

Tenuta Santedame 2005 Chianti Classico:
An pickup from the Wine Chap's closeout/bargain racks, this red hails from the central part of Italy's well-known wine region. It's a solid though unspectacular offering. I like it under $10, though being a Chianti Classico, its price is likely in the mid to upper teens. At that price, there are many Italian reds which I like more.

Burgans 2010 Albarino:
From the Rias Baixas, a region in the northwest part of Spain, this white hits the mark. While not well-known, the varietal Albarino, when done well, makes delicious versatile wines. Zesty with aromas of peach and exotic fruits, this offering is not an exception. With weight, it complements a wide range of dishes from spicy Oriental to grilled chicken. Even at $17, this is a winner.

Cantine Valpane 2010 Rosso Pietro Barbera del Monferrato:
At $17, this is a solid Italian wine. With blends of red and dark fruits, this Barbera carries its flavor through a satisfying finish. We've had this wine on several occasions, though the bottle we opened this past week was infected with cork tainted with TCA. So I would have to be a bit skeptical of the quality of the cork that the winery uses. It's unfortunate because I have had several good wines, particularly Italian and French wines, ruined by the taint. While the wine was drinkable, the odor presisted and interferred with the flavors. Also unfortunate was that I forgot the quick fix which can clear a wine of the taint. TCA has a high affinity for polyethylene, so bring some plastic wrap in contact with the flawed wine and the problem molecules stick to plastic. I have tried it in the past; it does work.