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Slideshow
Top 10 wines in the US press
We round up the top 10 wines in the US press last weekend.
Irene Virbila in the Los Angeles Times has written about “drinking Qupé Syrah for years but never knowing until now that (1) Qupé is pronounced “kyoo-PAY” (I’d thought it was koo-PAY all this time) and (2) it’s the Chumash Indian word for California poppy. Turns out winemaker Bob Lindquist has a poetic streak.”
She continued, “The 2009 Qupé Syrah from the Bien Nacido vineyard is a stunner. Lindquist has been working with the famed vineyard for more than 25 years and gets the best from the grapes. This Syrah has everything going for it: beautiful fruit, elegance and impressive balance.”
The Montreal gazette wrote about summer rosé and offers options for Chardonnay lovers.
Florence Fabricant of the New York Times wrote about the notion of cooling red wine gaining “some traction in recent years, and many restaurants now ask guests if they would like their bottle put on ice. But at Ruschmeyer’s, a seasonal hotel and restaurant in Montauk, N.Y., chilled red wine has its own section of the list.’
Lettie Teague of the Wall Street Journal interviewed Peter Gelb, general manager of the Metropolitan Opera in New York. He spends a good part of his summers in Europe, “scouting new musical talent and drinking wines from the Rhône and Provence. Or rosés from Sardinia.”
2009 Mount Eden Vineyards Estate Chardonnay, Santa Cruz Mountains (US$55)
The Miami Herald said, “intense, rich, tart pineapple aromas and flavours.”
Russiz Superiore Sauvignon Riserva Collio Sauvignon (US$23)
Wes Marshall of the Austin Chronicle wrote: “The wine smells a bit like fresh grown grass on a spring day, and matched perfectly with Whip In’s crab cakes with lemon mayonnaise. Marco Felluga makes two other Sauvignons from Collio, one by his own name at $17 and a Reserva at $35.”
Rueda 2011, Herederos del Marques de Riscal, Spain. (US$14.15)
Bill Zacharkiw in the Montreal gazette said: ” A blend of Verdejo and Viura. Tart, but an underlying ripeness — think of a pink grapefruit smoothie. But this is more than your apéritif cocktail, with fennel and a slight grassy note that finishes slightly bitter, which makes it perfect for the table. Serve at 6-8C. Drink now. Food pairing: apéritif, cold shrimp salad with dill.
2010 Château la Canorgue (US$15)
Lettie Teague of the Wall Street Journal interviewed Peter Gelb and of this wine they said: “The wines of Provence are some of Gelb’s favourites and this example from the Luberon region is a real bargain.”
2009 Qupé Syrah ‘Bien Nacido Vineyard’ Santa Maria Valley
Irene Virbila in the Los Angeles Times said: ” This wine will dominate any dish, so give ribs, chops or roast your best shot, amping up the flavours with herbs, spice rubs, whatever.”
Côtes du Rhône 2010, Lieu-dit Clavin, Domaine de la Vieille Julienne, France ($25.90)
Bill Zacharkiw in the Montreal gazette said: “If this is a sign of what’s to come from the southern Rhône in 2010, then Grenache lovers will rejoice. Fresh, textured, fleshy and with a purity of fruit. Tannins are like razors. Delicate yet with some great depth. Drinks well now, but will be even better after two or three years in the cellar. Carafe two hours before drinking. Serve at 16-18C. Drink now-2015. Food pairing: lamb chops.”
Nonvintage Duval-Leroy Brut Rose Champagne (US$50)
The Miami Herald said, “lively, tiny, delicate bubbles, salmon color, floral aroma, light body, flavours of raspberries, dried fruit and minerals.”
2010 Rose of Pinot Noir OGV “Endless Crush” (US $30)
Frobes.com contributor Katie Kelly Bell tells the story of Endless Crush Rosé. “Produced by winemaker and owner, Kathleen Inman, was originally a 20thanniversary gift to her British husband Simon,” she wrote.
2010 Coudoulet de Beaucastel Blanc Côtes du Rhône
In the Wall Street Journal it was commented, “The 2010 white is a clean fresh wine with a persistent mineral finish.”
Georges Descombes Morgon 2010 Beaujolais, France
Florence Fabricant of the New York Times concretrated on chilling red wines including this example. The tasting note added “fresh, bright and sappy with good acidity.”
um, last time i used one, razors cut, so not sure i want to experience a wine where “Tannins are like razors”. hurts just thinking about it…and the alcohol burn after razors on the palate must be excruciating.