I decided to find some hearty red wines to compliment the foods of the season. The five wines I tasted were all unique and very tasty. I highly recommend all the wines that will be reviewed in this week’s submission of Wednesday Wines.
Oak Knoll Winery,
2005 Pinot Noir, Red Hill Vineyard – $22.00 ~ Aromas of rose hips and pomegranate open the bouquet. Added notes of dried hibiscus and sweet tobacco develop upon a second sniff. Leather, vanilla and blueberry round out the nose. The blueberry and vanilla follow through to the palate. Gentle finish of espresso bean and more pomegranate. Elegant and beautiful, smooth and delicious.
This wine is elegant enough to pair with lighter appetizers, like Mini Dungeness Crab Cakes with dill aioli dipping sauce and rich enough to enjoy with Roasted Beef Tenderloin rubbed with pink peppercorns and thyme.
Byington Vineyard & Winery, 2005 Pinot Noir, Estate Vineyard, $35.00 ~ Bright nose of red fruits: bing cherry, cranberry compote and a hint of raspberry zing. Bouquet continues with aromas of Spring flower blossoms, and toasty vanilla oak. Juicy palate of fresh cherry pie. Mid-palate shows plum jam and sweet oak. Cinnamon spice and blackberry jam in the long juicy finish.
This Pinot Noir is a fruit driven wine, enjoy with lightly breaded and pan fried, thick cut pork chops, served over Chanterelle mushroom wild rice.
Byington Vineyard & Winery, 2004 Alliage, Red Blend | Bordeaux style, $26.00 ~ Rich red nose, aromas of mulberry and blueberry jam. Added sweet cream and milk chocolate round out the bouquet. Excellent structure; well balanced, nice tannins, good oak. Aromas follow through to the palate with more blueberry and mulberry flavors. Long finish is jammy and juicy.
A perfect match for Prime Rib au jus with creamy parmesan potatoes and Autumn vegetable medley.
Tomero, 2005 Malbec, | Mendoza, Argentina ~ Intense bouquet of blackberry jam and dark cocoa powder. Added vanilla and black currant, with a nice aroma of new leather. Palate follows nose with more juicy blackberries. Nice tannin structure and a long lingering finish of black currant and fresh ground pepper.
I enjoyed this wine with a delicious brown sugar encrusted corned beef with the traditional accoutrements: steamed potatoes, carrots and cabbage.
Koch, 2005 Cabernet Sauvignon, Suisun Valley, $28.00 ~ Bouquet of cassis and smoky oak, with added vanilla and cocoa powder. Palate displays black cherry and more leather. This very food friendly wine is medium bodied. Juicy and jammy finish of black currants and white pepper.
This wine would pair well with pasta dishes like beef stroganoff or stuffed shells in a creamy pesto sauce.