Wine Recommendations

IntoWine.com asked a panel of wine experts for their recommendation for the best Bordeaux Red (for the money): As Bordeaux classified growths have all hit stratospheric price levels in recent vintages, this becomes more and more of an impossible quest for those of us who still follow the Bordeaux scene—albeit with a lot less of our own money than we used to. The average price of the nearly 10 dozen Bordeaux poured at this year’s Union des Grands Cru Bordeaux event was north of $75—more than most Americans would ever pay for a bottle of wine. I’ve tasted through a great many of the highly touted 2009 and 2010 Bordeaux, and can only really recommend a handful of very relative bargains. The best price-to-quality performer among the classed growths in 2010 is second growth Château Gruaud Larose, whose delicious offering I rated 94.5 points. Its average U.S. price currently is “only” $97. My very top value pick from the vintage, and one that I grabbed a case of, is Graves-based Château de Chantegrive ($23). Other solid choices for QPR in 2010 are Pomerol’s Château La Pointe ($55); St. Émilion’s Château Grand Mayne ($53) and Château Berliquet ($43). - Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com

IntoWine asked a panel of wine experts to recommend the best wine to pair with a Caesar Salad: In the boxing match of food and wine pairing , Caesar salad defeats wine nine times out of ten. There’s hardly a menu item out there that is more wine unfriendly. Salad in and of itself is always a challenge to pair, but one that is comprised of a creamy sauce made of eggs, lemon juice, Worcestershire sauce, parmesan cheese and anchovies inevitably makes most wines taste awful. But I recently discovered one contestant who can step up to Caesar’s punch. Domaine Patrick Coulbois makes a lovely Sauvignon Blanc from the Loire Valley’s Pouilly-Fumé region called Find "Les Cocques" “Les Cocques,” The grapes for this wine come from 50-year-old vines grown on silex soil. Les Cocques has gorgeous notes of fresh herbs and citrus which work quite well to complement the salad, and its racy acidity allows it to stand up to the intensity of the dressing. Moreover, a slight hint of minerality from the soil works in harmony with the briny anchovies. Caesar salad has finally met its match! - Kareasa Wilkins , Wine Consultant for Weimax Wines & Spirits in Burlingame, CA and an IntoWine Featured Writer

Spanish red wines are popular around the world. In fact, Wines From Spain reports that 43 million people around the world say they drink Spanish wine "often," according to a recent study.

IntoWine asked a panel of wine experts for their best Merlot recommendation taking cost into consideration: Great Merlots from Napa Valley easily run $50 to $75 and higher. The best value recommendations for Merlots that I’ve rated 92 points or higher in the last couple years—the only two that can be found for under $30—are the ’09 Fields Family from Napa Valley’s Oak Knoll Distric (92+ points, averages $26) and a delicious, complex Merlot from Slovenia, the 2008 Batič (92+ points; $29). Among Merlots I’ve rated 90 to 91+ points in the last couple years, the best values are Merryvale’s Starmont (averages $24, 91 points), Frostwatch Bennett Valley ($28, 91+ points), Waterbrook Reserve Columbia Valley, Washington ($23, 90 points), Field Stone Alexander Valley ($17, 90 points), and Wildhurst Reserve Lake County ($15, 90+ points). Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com.

IntoWine asked a panel of wine experts to suggest a great wine to pair with barbecue chicken: Barbecue chicken can be prepared in a variety of ways, of course. If a sweet barbecue sauce is used, Zin is a reliable pairing. The ripe fruitiness of the Zin is echoed by the sweet fruitiness of the sauce. A good choice for Zin to pair with this style of barbecued chicken would be one of the delicious old vine Zins currently available—from Bedrock, Bucklin, Limerick Lane, Nalle, Robert Biale, Scott Harvey or Vino Noceto. I like barbecue chicken best when it is marinated in herbs, helping to preserve its juiciness. A good match for herbed barbecue chicken is a Côtes du Rhone. Thanks to the terroir—the climate, soils and locations where the grapes for these wines are grown—these typically Grenache-dominated blends tend to show the same sort of “garrigue” or Provençal herb characteristics that are prized in the Rhone’s top southern appellations–Châteauneuf-du-Pape, Gigondas and Vacqueyras. These herbal aromas and flavors include lavender, rosemary, bay leaf and licorice. There’s also often a pepper and/or tar component, owing to the Syrah and Mourvèdre in the blend. Some of the best Côtes du Rhône wines are made by producers who make highly regarded wines from the top appellations, names like Auguste Clape, J.L. Chave, and Pierre Usseglio. Others are blended from selected lots by negoçiant merchants, like Chapoutier and Guigal. Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com.

IntoWine asked a panel of wine experts to recommend the best wine to pair with raw or steamed oysters: News Flash: Champagne goes great with oysters. Oh, wait. You mean that isn’t breaking news? Okay, so everybody knows that one of the most classic food and wine pairings of all times is champagne and oysters. Whether you eat them raw on the half-shell, steamed, grilled, or baked to perfection with bread crumbs and mixed herbs Rockefeller-style, nothing compliments the subtle nuanced flavors of oysters like champagne. One explanation for this lies in the soil in which champagne grapes are grown. The Champagne region of France is famous for its chalk soils, which impart an elegance and finesse unmatched by any other sparkling wine producing region. These soils are actually the geological result of an historic sea basin that left behind numerous minerals and sea fossil deposits when the waters receded. It’s only natural that a sparkling wine that has its roots in the sea goes well with the fruit of the sea. The Champagne region is full of big house names that used to be the benchmark of quality. But recently more and more small growers are bottling their own champagnes rather than just selling their grapes to the big houses. While the quality of these champagnes can be varied, Find Moncuit's Brut Blanc de Blanc Nichole and Yves Moncuit of Champagne Pierre Moncuit have consistently made champagnes worthy of top accolades. They have vineyard holdings in the same site as some of the most famous names in Champagne, such as Krug and Salon, but their champagnes cost a fraction of the price. Moncuit’s NV Brut Blanc de Blanc is a study in elegance with its racy minerality, and layered flavors of citrus, brioche, and cream. No oak is used, and it’s purity shines through when accompanied by a plateful of oysters. - Kareasa Wilkins , Wine Consultant for Weimax Wines & Spirits in Burlingame, CA and an IntoWine Featured Writer

IntoWine asked a panel of wine experts to recommend the best wine to pair with filet mignon: What I particularly enjoy about filet mignon is its rich, buttery texture. I enjoy this cut of meat most when it is wrapped with bacon, to give it an extra shot of savoriness and juiciness. Sautéed mushrooms also complement the meat’s creamy texture and add savory, earthy notes to the meat. When it comes to a wine for this dish, I avoid anything very ripe and fruity, as I feel those kinds of wines dominate the pairing and overwhelm the meat’s more subtle flavors. My favorite pairing with this cut of beef is a mature Rioja Reserva or Gran Reserva. The resolved tannins and resulting creamy texture of this wine, along with its tertiary flavors of tobacco, mushroom and leather make it very compatible with the filet mignon, adding interesting notes without overwhelming the subtleties of the meat. Traditional style Rioja Reservas and Gran Reservas that are widely available here include those from Bodegas Hermanos Peciña, La Rioja Alta, López de Heredia, Marqués de Cáceres, Marqués de Murrieta and Muga. Another enjoyable pairing with this dish is one of the more traditional California Cabs, one with balance, good acidity and lower alcohol. This is the style of Cabernet that California made so well back in the 1950s to 1970s, but that went out of style by the mid-1980s. A few producers, however, continued to make Cabs in this style, and they’ve been joined in recent years by a few others who are also aiming for a more balanced style. My go to Cali Cabs in this style that are also good values include Culler Casaeda, Dry Creek Vineyard, Goodland Wines Happy Canyon of Santa Barbara Red, Ridge Santa Cruz Mountains Estate, and Rubus Old Vine. Richard Jennings, IntoWine.com Featured Contributor and the Founder RJonWine.com.

Polarizing fare – you either love it or hate it. The phrase “blue cheese” elicits strong responses from most. I suspect the ribbon of blue, representing nasty mold in naysayers’ minds, may play a greater role than any objectionable taste. The grossout factor cannot be underestimated in analyzing individuals’ culinary rejections. It is just those blue veins, however, coupled with a racy mouthfeel and piquant flavor, that attracts those perpetually looking for more “edge” on their plates and on their palates.