Building A Case...For A Few More Dollars

Earlier this week, I shared with you an easy strategy for building a case of wine that sought value and quality. Today, we take it to a different level. Assuming you have saved up your schillings, received a bonus, or just feel like spending money on wine, well I have a "version 2.0" guide for you when you are looking to find 12 tasty bottles. Whether you are dropping $10 or $100 a bottle on wine, I am always going to steer you to something that delivers high a quality-to-price ratio.

When you have extra money on-hand for that case, new doors open up not just at higher price points, but it gives you access to regions and styles that just aren't widely available in the $10 range. Here are some points of interest to consider when buying a mixed case of wine when money is less of an object, but not growing on trees by any means.

New Zealand has the highest average selling price per bottle of wine of any winemaking country. While there are some large brands that you can find in the $10-$12 range, there are many that exceed $15. Sauvignon Blanc, Riesling, Pinot Noir, and Gewurztraminer can all cost you. However, if you like the bold tropical zestiness of Sauvignon Blanc, or the clean, aromatic fruit in Gewurztraminer, now is the time to include a New Zealand wine.

Austrian wines command high prices with the precision and balance that shows in their wines. Grüner Veltliner has become quite popular and doesn't really grow anywhere else in the world, so again while there are some good entry-level wines in the $10-$12 neighborhood, go for a wine from a small producer that has complex citrusy/minerally/peppery flavors.

Wines from Burgundy can be very expensive, partially due to the fact that vineyard land is some of the most expensive in the world. Prime sites in many villages make long-lived wines, but there are also more accessible examples that don't require you to empty your bank account if you want to dive into Burgundy. Try Chardonnay wines from the Mâcon region in the south. Additionally, seek out the wines from a négociant to try any Burgundian region's typical style. Louis Jadot, Joseph Drouhin, and Bouchard Pere et Fils are just a few of the larger examples that you should be able to find for both Chardonnay and Pinot Noir.

Oregon makes some outstanding wines, with Pinot Noir being the superstar of the Willamette Valley. Finding a good Pinot Noir in the sub-$20 range can be a challenge and many examples from Oregon start at about $20. Oregon tends to strike the right balance of fruitiness and earthiness.

Wines from Napa Valley aren't cheap, and if you like your red blends to be a Cabernet Sauvignon-Merlot blend a la Bordeaux, there are plenty to be found in the $20 and over range. If you had been purchasing some "everyday" Bordeaux reds in the $12 price point, shoot for the wines with a defined geography such as "Medoc" or "Saint-Emilion", which will cost a few dollars more, but it will give you a sense of what a wine tastes like when grown from vineyards within a smaller parcel of vineyards.

In the Rhone Valley, it's up to you if you want to shoot for Chateauneuf-du-Pape or Hermitage, as each of those wines will hit you for $40 and way upward in many cases. However, if you reach for some of the lesser-known subregions like "Gigondas" or "Crozes-Hermitage," you will pay a fraction of the price of their more expensive brethren. This is where chatting with your friendly local wine merchant will help you a lot.

In Italy, you can start checking out the great grape of Nebbiolo, famous in the Piedmont region and most notably in the sub-region of Barolo and Barbaresco. Like the two Rhone wines above, they can cost you plenty, but wines labeled "Nebbiolo d'Alba" or "Langhe Nebbiolo" will often encompass vineyards outside of the Barolo and Barbaresco communes, giving you something lighter in body, but more approachable in youth (which means you don't need to stick them in the cellar to evolve and harmonize).

Spanish wine's most popular export to the U.S. is wines from Rioja. Now is a great time to go for the wines with some extended oak aging. Look for wines labeled "Crianza," "Reserva," and "Gran Reserva," all of which will increase in price thanks to the amount of time spent in barrel. The great news about Rioja is that wines are always released ready to drink, needing no further aging if you don't want to stash them in the cellar.

Let's not forget the sparkling wine here, too! I'm not saying you have to shoot on up to Champagne, which is truly a delicious sparkling wine that deserves the recognition it gets. However, if you seek out "Crémant" wines, which are sparkling wines made in non-Champagne French regions the same way they are made in Champagne. A Crémant can be found for roughly half the price of a large Champagne house's flagship non-vintage wine for regions like Burgundy (Bourgogne), Limoux (Southern France), Alsace, and Loire.

If you are a Port or Sherry fan, go for a nice bottle of one of your favorite fortified wines. If you need something versatile to cook with as well as drink, an Amontillado Sherry is a nice buy here. As we approach fall, if you enjoy time in the kitchen there will be some recipes calling for a Port sauce. A Ruby Port is fiery and fruity enough to add flavor, but also a nice warming beverage on a chilly night. You can typically find an example of each Port and Sherry style for around $15. Each style also gives you a good baseline of what to expect from an individual producer if you were to venture into their other styles.

So here's what that case looks like if we take the items discussed above into account with specific products. Additionally, we will refer back to the Value Case we did earlier this week and use that as a springboard into other wines.

Marie-Pierre Manciat Crémant de Bourgogne ($23): A fine sparkling wine made from 100% Chardonnay in sustainable vineyards. Floral with orange and lemon peel aromas, peachy on the palate, and very lively with persistent bubbles. Killer value.

Weingut Loimer, Grüner Veltliner Langenlois ($19): Grüner Veltliner's peppery character is on display, with green apples, minerals, and soft herbs, along with a creamy texture. Finishes dry and refreshing! 

Dog Point Vineyard Marlborough Sauvignon Blanc ($20): We have been seeing the price of the Kim Crawford Sauvignon Blanc reach the $18-$19 price point over the last few years. For a buck or two more, it is worth your time and money to try this New Zealand Sauvignon Blanc, whose passionfruit and grapefruit character gets a boost of 

Cave de Lugny, Mâcon-Villages La Côte Blanche ($15): The thing I love about the Mâcon region is how it can be a great way to introduce you to Old World Chardonnay, while retaining riper stone fruit and tropical fruit flavors.

Fairview Cape Granite White Blend ($16): I can't help but be an advocate for South African wine. You tried the Tormentoso Chenin Blanc from the Value Case. For a few dollars more, try a white blend of Chenin Blanc, Viognier, and Grenache Blanc for a full-bodied, wildly aromatic wine experience.

Willamette Valley Vineyards Estate Pinot Noir ($25): Fresh red cherry fruit and red plums, with herbs, baking spices, and a touch of smoke. This is a great way to get introduced to an Oregon Pinot Noir if you haven't tried one before. If you have tried one, this has been a consistently good product from vintage to vintage.

Château Lanessan Haut-Medoc ($25, 2014 vintage): Bordeaux feels the impact of vintage variation more than most winemaking regions with its marginal climate. After a string of leaner, more traditional Bordeaux vintages (2011-2013), this 2014 from a solid property located in the upper Medoc peninsula gives you a wine loaded with black cherries and pipe tobacco, thyme, a touch of woody character.

Scavino Langhe Nebbiolo ($20): Nebbiolo's inherent flavors of red cherry fruit and roses are complemented by eucalyptus and tobacco. Nebbiolo can be forceful despite the pale ruby color; it is loaded with tannin and acid meant for long-haul aging, but in this more approachable version, the structural components are as intense thanks to shorter skin contact during fermentation. A great entryway to get to know Nebbiolo from a traditional producer. 

Martin Cendoya Rioja Reserva ($21): Dark berry fruit with earthiness and a noticeable oak component, which smooths out some harsh edges you can get from Tempranillo when it is young. Vanilla and a slight toffee note help illustrate the impact of 14 month barrel aging and additional time in bottle before being released to the market, ready to drink now.

Domaine du Terme Gigondas ($28): I picked this up for my birthday back in December. It is my favorite French red wine region. Neighbor of Chateauneuf-du-Pape, Gigondas is based on Grenache, with small percentages of Syrah and Mourvedre added to the blend. Gigondas has offered more stability to me in terms of quality and price, whereas Chateauneuf-du-Pape can be all over the map. Fresh blackerry fruit, violets, and Herbes de Provence, show up in this wine that I really enjoyed on my big day.

Domaine Bousquet Mendoza Malbec Reserva ($16): You got the introductory Malbec in the value case. Go back and get the Reserva, which spent 12 months in oak barrel and see what's different!

Quinta do Noval Fine Ruby Port ($17): A single estate Port (compared to a blend of estates produced by the larger companies), this is an easy one to carry in the cellar if you are a Port fan. Raspberry and blackberry fruit, but warming and well-balanced.

So total is $245. With a 10% discount and Connecticut sales tax, this is a $234.50 case, roughly twice the cost of our Value Case earlier in the week. If you had these 24 bottles lined up in your wine fridge/cellar, I think you are off to a heck of a start! Stay with me as we keep exploring. Send me feedback...let me know if you tasted ANY of these wines as I would love to know what you think.

Until next time...

Ask Tony: To Chill Or Not To Chill?

It's time for another installment of Ask Tony: You have questions, I (maybe) have answers.

We are finally about to hit some real summer weather again. I find that when temperatures go up, the preferences for an alcoholic beverage are all over the map. Some just want an ice cold beer. Others like a cocktail (Gin and Tonic or a Margarita, anyone?). Perhaps a little vodka or Bourbon on the rocks on a muggy summer evening. There is really no argument here with any of those choices.

Then there is wine. White wine can provide a foil for the heat with a vibrant, refreshing quality. However, if you are outside grilling, higher alcohol, bolder red wines will make better partners with your food, even if it is not ideal for some in the warm weather. When I talk to fellow wine lovers, I am frequently asked how to treat them as far as temperature goes:

Should I chill this?

How long should I put this in the fridge?

Is it wrong to put an ice cube in this?

We don't ever chill red wine, do we?

Allow me to share a relevant story with you. Years ago, I went to one of my first WSET wine classes to be introduced to all of the basics of wine, including storage and service. I received two white wines and was instructed to smell, taste, and write down notes about flavors and aromas. One tasted of pears and apples and felt more acidic. The other sort of peachy and softer. When it was all said and done, it turns out both wines were the same exact wine (an Italian Pinot Grigio)...one served three degrees cooler than the other.

That was my first introduction to the importance of serving temperature; this is an aspect of wine drinking that should not be overlooked. Because of that experience, I completely understood why I was asked so many questions later on in my wine and spirits career.

There is such an enormous range of styles out there. Wines can be light or full-bodied. There are reds, whites, and rosés. Some are sparkling, others are fortified. Wines might be very high in acid, fruit, or tannin, and what about sweet wines? With seemingly infinite types of wine to choose from, you will discover that serving certain wines in a temperature range will maximize your sensory experience. Let's lay out some simple guidelines (with some of my favorite wines' labels sprinkled throughout:

White is cooler than red

Not more fashionable. Cooler in temperature. White wines in general are lighter in body than reds. There are also more high-acid white wines than reds. Reds have tannins that are not in white wines. If an acidic white wine is served too warm, it tastes flabby and boring. If a high-tannin red wine is served too cold, the mouth-puckering tannins are amplified, making the wine too astringent and tough. Generally speaking when in doubt, chill the white, keep the red out on the counter.

Aromatic wines of any color like the cold

Now, this is something that requires some exploration and familiarity (which I can help you with). Some grape varieties jump out of the glass at your nose, others are more restrained. For white wines, the Alsatian white varieties like Riesling, Pinot Gris, Pinot Blanc, and Gewürztraminer all benefit from temperatures (43-46F). Sauvignon Blanc, white Burgundy/Old World Chardonnays, and Viognier also benefit in this temperature range, too.

Red wines like Gamay (Beaujolais) and Cabernet Franc (from New York or Loire Valley of France) are very fragrant and fruity and pay you back when served around 50-54F. These are also light in tannin, so no worries about astringency wrecking your palate. This temperature range also works well for many New World Chardonnays. Just stick a room temperature wine of these varieties in the fridge for 20-30 minutes and you will get close. 

Treat rosés like white wines

If you are serving rosés, treat them as a white wine. Rosés are just red grapes that were treated in the way white wines are produced. Cold temperatures bring out the strawberry/watermelon aromas commonly found in these wines.

Low-to-medium tannin wines should feel cool to the touch

Pinot Noir can show itself light and juicy (in the vain of Gamay above), or full-bodied and chewy. Get to know what type of Pinot Noir you are working with. Fancy Premier or Grand Cru Burgundy shouldn't be served too cool, but casual California, Oregon, New Zealand or Chilean Pinot Noir should get 15-20 minutes in the fridge. Basic Chianti, inexpensive Bordeaux, and Côtes du Rhône wines are other examples of wines that should feel cool to the touch when you grab the bottle.

"Room temperature" for high-tannin reds

By room temperature, we are talking 64F-68F and that's on the very cool side of what most people find bearable in their homes. However, this is the temperature that wines like Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Tempranillo, Sangiovese, and Nebbiolo-based wines show their best. The tannins feel soft and mature at this temperature and makes for a better tasting experience than throwing these in the cooler. If you have a wine fridge or cellar that you keep around 58F, just take out the wine and set it on the counter for 30 minutes and you should be good to go. If it is a particularly hot day and you are drinking outside, there is nothing wrong with throwing one of these wines into an ice bucket.

Chill sweet white wines

Sweet white wines suffer from the same issue as the high acid white wines when served too warm, but throw in the residual sugar that gives the impression of a sticky, cloying sensation that makes these wines not as enjoyable as they should be. Sweet Rieslings (Finger Lakes, Germany, Austria, etc), and Chenin Blanc (Loire) will taste so much better when served cold. The acids come to life and balance the fruitiness and sweetness.

Others

Champagne and other sparkling wines should be well-chilled. Fruity sparklers like Prosecco and Cava in particular benefit the most from being in 40F temperature, while most non-vintage Champagne should be a few degrees warmer.

Fino and Manzanilla Sherry, Tawny Ports all should be chilled as well.

Sweet red wines like Ruby and Vintage Ports will have some tannins, so keep these at room temperature.

One other tip: to quickly chill wine, make sure your bucket has both water and ice in it. The laws of heat transfer will get your wine chilled in about 15 minutes. It will take two or three times longer in just a bucket of ice.

Here's what you can do for your flight. Pick up a Riesling or Sauvignon Blanc and a Tuscan or California red blend. Taste each one at room temperature. Then stick the bottles in your fridge for 30-60 minutes and see how the wines change if you think temperature doesn't matter.

Just do me one favor: if you are going to drop an ice cube into your wine, give me a heads-up so I can look the other way. I won't tell anyone if you do.

Sangria: "The Only Acceptable Use Of Spanish Wine"

Whoa, whoa, whoa...what are you doing, Mr. Wine Expert?? Haven't you been telling us all along to explore and have an open mind about wines and spirits of the world?

Sangria: a refreshing "patio pounder" of a drink that you need this summer. Image credit: Food Network

Yes, I know the title of this post looks like some scorching hot take on wine, but please take note of something very important. These are not my words. This is a proclamation I have heard from some people who might be close to me say on more than one occasion. It's a pretty strong statement that reflects how some of us feel about certain types of wine that might not be our favorites. Some may not like the floral notes of Riesling. Others might be in the "ABC" (Anything But Chardonnay) crowd. Perhaps Australian Shiraz is too high in alcohol for one, while Beaujolais Nouveau is too light and candy-like for another.

Is it a fair stance to take on a wine? To those in agreement, yes. To those who love wines despised by others, of course not. But that's the beauty of the seemingly infinite styles of wine available to us today; the United States has more choices of sophisticated wines than ever. You are going to have wines that agree with your tastes and preferences, and some that you just don't care for. It applies to food, music, movies, art...whatever ignites a great sensation for you falls flat for someone else.

All of this is OK, by the way. We can go into more depth about this topic, but that's for another day. Instead, let's revisit the original statement above. What is it about some of the wines from Spain that can offend someone who would otherwise enjoy them in Sangria?

See this map? It is impossible to lump Spain into a uniform style of wine. All of the nooks and crannies throughout the country lead to a wide array of styles. Image credit: Foods & Wines From Spain

First, let's start with "Spanish wine". I have spent a lot of time helping people delineate Spain into regions rather than lump them all into a uniform style. Rioja is the wine that comes to mind for many in the U.S. as it is easily the top-selling Spanish region, with Tempranillo and Garnacha being the two main grape varieties used to make the red wines. Tempranillo can be berry-scented with some tobacco notes in its youth; with age, the tobacco gets amplified along with evolving into more leathery, meaty flavors. Garnacha (a.k.a. Grenache) is full-bodied, high in alcohol, low in acid and very fruity. When handled haphazardly in the winery or not cared for in the vineyards, wines made from Garnacha can oxidize easily, turning into flavors caramel and road tar.

So yeah...if your first experience with Spain is a poorly-made Rioja, I can see why someone might be turned off. However, those qualities that Tempranillo and Garnacha show in their youth in a soundly-produced inexpensive wine, perhaps even coming from a region outside of Rioja, are ideal for a Sangria.

Now for what Sangria is...traditionally, it's going to be a red wine with brandy and fruit added to it to make a sort of "wine punch." Easy to knock back while sitting outside on a warm summer day, the brandy and fresh fruit (strawberries, peaches, plums, oranges, and more) provide some liveliness and refreshment. White sangria can be made, too (perhaps with apples, white peaches, and a vanilla bean) using a white wine from the Rueda region of Spain; Rueda's wines are made from Verdejo, though Sauvignon Blanc is gaining more credibility here, too. There are many permutations of recipes for Sangria out there; some might include lemon juice or other fruit liqueurs. If you like bubbles, use Cava as the base wine, or use some club soda to add fizz. The possibilities are seemingly endless. Beyond that, you can also buy ready-made Sangria, but as I professed in previous cocktail posts, you will find mixing your own to be more rewarding.

So when life gives you "Spanish wine", make Sangria...even if you don't necessarily care for it. Its youthful fruitiness is a perfect base for the refreshing qualities of a good Sangria. There is no need to spend a lot of money; anything more expensive will have its subtle nuances blended away. Here are some great choices...both for drinking on their own for a casual weeknight, or for turning into Sangria.

Bodegas Breca Garnacha de Fuego ($9): Hailing from the Aragon region of Spain, this is full-bodied and packed with straightforward cherry and plum flavors. With a touch of baking spice, this is easy base material for your Sangria. If you are grilling a some red meat, this is a fine accompaniment on its own.

Bodegas Atalaya "Laya" Red Blend ($10): A blend of Garnacha and Monastrell (an intense, high-alcohol, fruity/smoky grape variety), this wine comes from the Almansa region in southeastern Spain. This has dark cherry and blackberry flavor that adds a different dimension to your Sangria. Also a good partner with smoked red meat or grilled game meat.

Bodegas Menade "Creta" Rueda Old Vines ($12): Looking for a white wine? This Verdejo-dominant wine gives you citrus and peach fruit flavor that is perfect for Sangria.

Need a way to make Sangria without a recipe? Here is a great guide for you to assemble your own. Experiment as much as possible...whether you are making Sangria, or enjoying a glass of Spanish wine on its own! If you want to explore what Spain has to offer, Wines From Spain is a great starting point.

Ham vs. Lamb: The Great Easter Battle

Up here in New England, we got our first real taste of springtime over the weekend and I know those south of here are actually going to experience something more summer-like to start the week. With the warmth, barrage of blooming vegetation and subsequent allergies comes Easter Sunday, a very important holiday for the Christian/Catholic community.

Easter (along with Passover) signal a bit of a change in our eating habits. We finally find some quality seasonal produce from our grocers and markets. Along comes the desire for lighter, fresher meals with vibrant flavors that are a contrast from the heavy stews and roasts (though not totally eliminated). Perhaps if you are not a year-round grilling person, you might be firing up the Weber in the coming days. Our (OK...my) drinking preferences change, too. the big, tannic red wines and rich white wines are exchanged for lighter reds, leaner whites, and perhaps a little rosé (by the way, you will notice a theme of "transition" being hammered home in this week's posts). A change of pace is good for all of us; it keeps us on our toes.

If you are celebrating Easter with a big feast, chances are a baked ham or a cut of lamb will be your dinner table's centerpiece. Based on what direction you go in, you have subcategories of each. Is your ham smoked, or honey-glazed? Are you have leg of lamb, rack of lamb, or grilled lamb chops? With these decisions come wine choices. Different styles and grape varieties are going to impact your palate based on your meat selection.

Generally speaking, ham has a rich texture with a sweet/salty flavor profile. When you add seasonings or glazes, it adds another layer of complexity, making pairing challenging. Lamb is deep, earthy, and strongly flavored. You might find lamb seasoned simply with salt and pepper or prepared with a mint jelly that is also going to add a wrinkle to pairing wines.

So what to do? Well, I have a group of six recommendations for you below, because we are covering quite the range of styles for both main course dinner and for the accompanying wines. Prices are, as always, an approximation. If none of these play well with that side dish of asparagus on Sunday, fear not...I'll have an explanation for you next time. Until then, what are you having on Sunday: Ham or lamb?

Brooks Amycas White Blend ($18)

I have to say, Brooks Winery, located in Amity, Oregon, is one of my favorite producers as they consistently offer high-quality juice. This interesting blend (vintage 2016) of 44% Riesling, 21% Pinot Blanc, 15% Muscat, 10% Gewurztraminer, and 10% Pinot Gris is a New World take on the classic "Gentil" blend of noble aromatic varieties of Alsace, France. All of the tropical and exotic fruits are strong in this one (pineapple, papaya, lychee) and fruity on the palate. Great with a straightforward unglazed baked ham. If you want to go the Old World route, legendary Alsatian producer Hugel has its Gentil ($14) based on the same varieties as Brooks, but with a grape called "Sylvaner" in place of the Pinot Blanc

La Croix des Loges Anjou Chenin Blanc ($16)

Chenin Blanc is an underappreciated variety. Its high natural acidity screams out for food and this barrel-aged example has flavors and aromas of peaches, nectarines, honeysuckle with a honeyed texture that finishes clean with a touch of sweetness. This is the wine you want for the honey-glazed ham.

Alexander Valley Vineyards Rosé of Sangiovese ($16)

This is a powerfully fruity pink wine that taste like a glass of herbed strawberries. This is a very good crossover wine if you have both of our featured meats; the peach notes are great with spices on a ham, the minty herbaceousness great with a roast lamb

Undurraga Terroir Hunter Pinot Noir ($24)

Pinot Noir has become a popular choice for hams, New World styles in particular thanks to its fruity/jammy red berry flavors and softness on the palate. The example from Undurraga has lush fruit and body; it's slight smokiness is a fine partner if you have a smoked ham.

Condado de Haza Ribera del Duero ($25)

Made of 100% Tempranillo from the outstanding producer Alejandro Fernandez, this wine is packed with dark berry fruit, tobacco and leather. If you are going with the roasted leg of lamb, this is what I'm going with.

Thorn Clarke "Shotfire" Shiraz ($23)

If you are taking the lamb to the grill, this Aussie Shiraz has plenty of bold jammy berry fruit, and peppery character to stand up to the char and the lamb's distinct flavor profile. If you are adding mint to the equation, detour from Shiraz to Wynn's Coonawarra Cabernet Sauvignon ($20-ish). It has the same dark fruit and boldness, but eucalyptus, basil and fresh mint enter the picture and that will complement the mint sauce on your lamb.

Don't Pass Over the Kosher Wine

Yeah, I went for the obvious pun in the title of this post. I couldn't resist being that guy for a moment...

Now, let's get serious. Passover is coming next week and for my Jewish friends, this is a significant springtime feast holiday. If you didn't know, Passover celebrates the emancipation of the Israelites from decades of Egyptian slavery. The main traditional meal, the Seder, features, lamb or brisket, bitter herbs, and matzah (the flat unleavened bread, which according to this web site's explanation, never had time to rise before the Israelites fled Egypt). Growing up in New Jersey, I had more than a handful of Jewish friends and recognized what a big holiday this was for them.

Additionally at the Seder, there are four cups of wine served. Wine was considered the drink of royalty in ancient times, and with newly found freedom the Israelites were able to partake in wine consumption. There are many reasons given as to why four cups are used, and you can read about them here. 

Chances are you will see one of these symbols on a Kosher bottle of wine. If you see one of these symbols with a "P" next to it, the wine is Kosher for Passover. Image credit: Lindsay du Vin

If you are participating in a Seder and you are bringing wine, it needs to be labeled "Kosher for Passover," meaning the wine must be produced with a rabbi's observance with no juice or equipment having touched yeast that made contact with grain, bread, or dough. Please note that it does not need to be Manischewitz, the wine made from concord grapes that is so acidic it is significantly sweetened to balance the harsh tartness. Chances are, this wine will be used in one of the four cups and will likely already be at the Seder host's home. The unique taste of Manischewitz leads some to think all kosher wines taste sticky sweet, but this couldn't be farther from the truth.

Back in February, I was asked by a friend to do a Kosher wine presentation and tasting for a group at a synagogue. I am not Jewish. I am not a theology expert by any stretch (by the way, feel free to correct any factual errors in this post and let me have it). However, I am a wine nerd and what better way to expand on my wine nerdery by helping people make good choices for the holiday table? I had never done one of these types of tastings before, but it was a great opportunity to learn more. Without hesitation, I was in.

We had a lineup of wines originating from all over the world. That's right...Kosher wines can be made anywhere. While there is a religious connection to Kosher production, honestly you can just think of Kosher production as an adherence to a standard, no different than following rules to make a wine that is labeled "Sustainable," or "Organic," or "Biodynamic." The biggest discovery made that night was this: Kosher wines taste better than they ever have. Back in the day, Kosher wines were literally boiled to pasteurize the wine, leading to flat, tired-tasting wines with little fruit on the palate. Today, flash pasteurization techniques are used to adhere to Kosher standards; some inexpensive Ruby Ports are made this way and those taste fine. 

So there wasn't a bad wine in the bunch. Some folks may have preferred one style over another, but we could all agree that the quality of the wines were very good. Below are some of the favorites of that night that you can proudly bring to a Passover Seder, all of which will cost you somewhere in the $18-$25 range. If you are not celebrating Passover and you encounter one of these wines on your local wine shop's shelf, I encourage you to experience them for yourself.

Baron Herzog Selection Vouvray: This is 100% Chenin Blanc, featuring peachy fruit flavors. Chenin is a grape with a high level of natural acidity and is balanced by just a touch of sweetness. This wine can be tremendous with matzoh ball soup, or simply as an aperitif to welcome your guests. If you are looking for a Manischewitz alternative, consider this Vouvray.

Recanati Chardonnay: This Israeli winery was founded by Lenny Recanati, who traces his family's roots to Italy. His Chardonnay from Upper Galilee has defined pineapple and passion fruit flavors, clean and unoaked. Not only a great choice for the Seder, this is going to be a fine spring/summertime Chardonnay to enjoy as well.

Ramon Cardova Rioja: 100% Tempranillo, this is a lighter Rioja with bright, fresh red berry flavors and a touch of oak and spice. A straightforward and versatile wine, this is a natural partner with lamb.

Psagot Sinai Red Blend: 55% Cabernet Sauvignon, 45% Shiraz. This bold and spicy red blend from the Judean Hills region of Israel shows a great combination of New World fruit-forwardness with Old World earthy tones. The richness and peppery kick on the finish will be outstanding with a brisket.

This Week in Tony's Cellar...

Last week was loaded with afterschool activities, rehearsals, concerts, and caring for ill children. It's not easy to find time to get some adult beveraging in with all of that going on, but by golly I found a way to make it happen! After all, part of my service to you is to share what I am drinking, which I realize I have not done nearly enough since starting this blog. You need to know what tastes good, brings you value, what might make a nice gift, and so on.

Fortunately, among the chaos of the week I tasted some terrific wines (sorry...no time for spirits or beer). The Old World triumvirate of France, Italy, and Spain dominated my liver and brought moments of happiness. I have some good things to share with you as all of these are worth seeking out and trying for yourself.

Mionetto Prosecco Brut ($16): Mionetto has been making Prosecco for 130 years, with styles ranging from casual to prestige-level. This flagship product is fresh and lightly fruity; we added some peach nectar for a simple Valentine's Day cocktail.

Bodega Otazu Navarra Premium Cuvée Red Blend ($13): Rioja's neighbor Navarra is red and rosé-dominant. Aside from traditional varieties like Tempranillo and Garnacha, Navarra also plays with international varieties like Cabernet Sauvignon and Merlot. This particular blend of 50% Cabernet Sauvignon, 30% Tempranillo, and 20% Merlot is loaded with dark cherry, blackberry and tobacco flavors. An easy weeknight red to enjoy with a juicy burger.

Château Saint-Cosme Little James' Basket Press Red ($14): Saint-Cosme is best known for its wines produced in the Gigondas region of the Rhône Valley (a neighbor of the higher-profile Châteauneuf-du-Pape region). This multi-vintage 100% Grenache is aged in concrete tanks, leading to a very fresh, yet dark and deep wine. Awesome with a medium-rare roast beef.

Maison Louis Latour Marsannay ($23): Louis Latour's wines are a consistently great way to get introduced to the individual villages of Burgundy. Red wines from Marsannay are 100% Pinot Noir, and this expression shows a mix of red and black fruit. Fragrant yet powerful on the palate, its savory finish begs for some roast duck, but a charcuterie platter or flavorful cheese (like Munster) would do just fine here, too. We had this as a reward for surviving the busy week!

As for the week coming up...

February 21st: We are tasting a range of wines from Steele of Lake County, California at the Divine Wine Emporium. Bill Bishop, National Sales Manager at Steele, joins us in the classroom. He is a fantastic storyteller and with vineyard holdings throughout California, you can get a very good feel for which styles you prefer over others. Steele's wines are a longtime favorite of the store as they consistently deliver for the price.

February 25th: I am delivering a tasting of kosher wines for a group that is preparing for Passover. The time to taste wines for the holiday table is now, and I will be showcasing an array of wines from Bordeaux, Spain, and Israel, all produced in accordance with kosher guidelines. It's a fun topic to revisit for myself, but it is also great to promote the fact that kosher wines are quite tasty!

Hope your week is off to a great start!