‘Off the beaten path’ wines with lots of ap­peal

The Guardian (Charlottetown) - - FOOD & DRINK -

McGuigan Bin 9000 Semil­lon Hunter Val­ley, Aus­tralia 09596Z $15.50

If you en­joy Sau­vi­gnon Blanc but pre­fer a style that is not very herba­ceous/ grassy, then this fresh and lively Semil­lon should be on your radar this sum­mer. Dis­plays lemon, candied cit­rus, green and yel­low ap­ple flavours with a hint of min­er­al­ity. Nice ten­sion be­tween fruit and acid­ity. Ver­sa­tile white wine: from sip­ping on the pa­tio to par­ing with cala­mari or a wide range of hearty sum­mer sal­ads.

De­laforce Douro Col­heita Tinto Douro, Portugal 07576Z $15.09

A blend of sev­eral in­di­ge­neous grape va­ri­eties of Portugal: Touriga Franca, Touriga Na­cional, Tinta Roriz and Tinta Bar­roca. A great pa­tio red that will pair well with char­cu­terie boards and thin crust pizza fea­tur­ing richer-tast­ing in­gre­di­ents such as caramelized onions and sausage. Flavours of cherry, straw ber-ries, vanilla, to­bacco and dried herbs framed by ripe tan­nins and in­vig­o­rat­ing acid­ity. Serve slightly chilled.

Finca Las Mo­ras Black La­bel Bonarda San Juan, Cuyo, Ar­gentina 07601Z $18.19

Bonarda has been liv­ing in Mal­bec shad­ows for years, but with its ver­sa­til­ity, this Argentinian charmer may have its day in the sun yet. This wine con­vinc­ingly man­ages to com­bine ripe flavours of rasp­berry jams and vanilla cus­tard with re­fresh­ing acid­ity giv­ing it fresh­ness, juici­ness and a silky mouth­feel. Dis­plays added com­plex­ity with flo­ral notes and leather on the fin­ish. A great par­ing for BBQ fare es­pe­cially spicy sausages and ribs.

Do­maine Gros­set Côtes du Rhône Vil­lages – Cairanne Rhone Val­ley, France 07454Z $23.80

A blend of Gre­nache, Syrah and Mourvè­dre that il­lus­trates how wines from the South­ern Rhone can ap­peal­ingly com­bine rus­tic­ity and el­e­gance.

Black cherry and black­berry notes with hints of pipe to­bacco, black pep­per and in­cense on the fin­ish. Medium-bod­ied with great fruit con­cen­tra­tion and plush tan­nins. Great pair­ing with green-pep­per-corn­crusted steak this sum­mer and pot roasts and beef stews in the fall.

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