WINES OF THE WEEK
UNDER $15
Catalunya 2016, Sangre de Toro, Torres, Spain red, $12.65, SAQ # 6585: Always one of the better inexpensive reds at the SAQ. The latest vintage of this Torres classic seems even silkier and drier than previous vintages. Loaded with red fruits. Just enough tannin to give it some structure. This drinks so easy. Residual sugar: 2 g/L. Grape varieties: garnacha, cariñena. Serve at: 16 C. Drink now. Food pairing idea: shepherd’s pie. $15-$20
Côtes du Rhône Villages 2017, Signargues, Domaine La Montagnette, France red, $17.40, SAQ # 11095949: Quaffable Rhône that offers up a palate of fresh dark fruit, dried herbs as well as pretty florals. Despite the mouth-coating texture, the acidity and freshness on the finish make you grab another glass. Serve just a bit chilled. Residual sugar: 1.8 g/L. Grape varieties: grenache, syrah, carignan, mourvèdre. Serve at: 16 C. Drink now-2020. Food pairing ideas: apéritif, Middle Eastern food such as falafel and hummus, white meats. $20-$25
Pinot Blanc 2017, Mise du Printemps, Josmeyer, France white, $23.20, SAQ # 12604063: Organic. One of my favourite whites. A study in subtlety and texture. Pear, peach, a hint of lemon on the nose, and a beautifully textured and delicately mineral finish. Sometimes the most interesting wines are those that don’t jump out of the glass. You have to crawl into this one. Residual sugar: 2.8 g/L. Grape variety: pinot blanc. Serve at: 8-12 C. Drink now. Food pairing ideas: apéritif, crab, clam chowder, lighter fish with lemon. $25 AND UP
Barolo 2014, Serralunga, Principiano Ferdinando, Italy red, $46.75, SAQ #11387301: I missed tasting the last few vintages of this wine, and what a pleasure to drink it again. While most Barolo requires years to soften up, this is already showing the sensual aromatics of distant truffle, alongside the signature cherry and super elegant tannins. Want to figure out why Barolo is so great? This is a good place to start. Residual sugar: 1.2 g/L. Grape variety: nebbiolo. Serve at: 18 C. Drink now-2022. Food pairing idea: veal cutlet with mushrooms or truffle. Every week, Bill Zacharkiw identifies his top wine picks available at the SAQ and offers ideas for food pairings.