From the value line of Charles Smith’s Columbia Valley wines in Washington comes this kick-ass Riesling. The nose is a refreshing mix of citrus, crisp apple slices and minerals. On the palate it has a nice tug of sweet and tart lime and grapefruit, with cleansing acidity and wet-stone minerality.
The Gaillac region in southwest France produces some nifty red wines from grapes you may not have ever heard of. This wine is made from Duras, Broucal and a little Syrah. It’s deep purple-ruby in colour with an earthy black-fruit nose in which the small amount of Syrah sings through. Medium-bodied and dry, the smoky, savoury flavours make it the perfect red wine for barbecued meats.
If you thought that Pinot Gris was bland with no personality, this wine will change your mind. Medium body with nice creamy texture and notes of honey, pear and melon which are in harmony with the pleasant bread dough notes coming from lees contact. Great balance and an absolute joy with quiche, seared scallops or turkey.
Concentrated aromas of dark fruit and a splash of liquorice with dark fruit flavours backed by agreeably rough tannins and brisk acidity. A sturdy everyday wine to drink with burgers, pizza, tomato-based pasta and firm cheeses.
Debuting in 2015, this made-in-Colorado IPA is dry-hopped with a new “it” hop varietal — Mandarina Bavaria — named for its tangerine and citrus aromas. To take the orange character into hyperdrive, the brewer added orange peel. The result is a deep amber-hued ale that smells as if you just peeled a fresh mandarin orange with waves of tangerine and dank pine notes cascading along the tongue, building to a lengthy bitter finish. The full-bodied, citrusy beauty pairs with tangy tamarind coconut curries, Peking duck, pad Thai, grilled meats with a citrus marinade and dark chocolate.
A new Pinot Noir from Tawse! Even though it comes from young vines, there is nothing but class and elegance in the glass. Cranberry, red cherry, raspberry, wildflowers, herbs, vanilla and spice are built on a svelte body and dusty tannins. Superb length, and it should be drunk over the next 3–4 years. As the vines mature, quality will only get better, and personally I can’t wait.
Another vintage-dated sake, this number, crafted from a small brewery in Yamagata, is named after a famous sword forged in the region to reflect its sharp, clean finish. 10 tanks of the sake are brewed, but only the single best one is bottled as vintage. With a polish ratio of 50%, it’s squarely in the daijinjo classification. Rich, silky, off-dry and complex, and a super match with a classic braised pork belly in a dark vinegar reduction.