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Friday, September 23, 2011
OYA Restaurant & Lounge
SAX Restaurant-Champagne Lounge-Burlesque Lounge
Twitter: @ chiefwino and @vino50wines
Today is the official first day of Fall and as the days get shorter and nights cooler, I tend to start drinking wines with a little more OOMPH than what I might be enjoying on a hot summer day: bigger whites and light-medium bodied reds. Think wines that feature flavors of the season: ripe tree fruits, baking spices, wet forest floor and truffles/mushrooms.
Arizona Stronghold ‘TAZI’ White Blend, Cochise County, Arizona
This is a full-bodied white blend from our friend Maynard Keenan and Arizona Stronghold Vineyards. Luscious and sunny, evoking tropical fruit and cornucopia of citrus flavors, all beautifully displayed against a finely integrated structure. Very well-balanced, this has energy and lingers with a floral note on the finish. Enjoy with Caesar Salad, Thai Curried Vegetables and Fettuccini Alfredo
Girardet ’14 Vines’ Red Blend, Umqua Valley, Southern Oregon
This is a super fun wine that just smells like fall—ripe berries and red fruits mixed with smoky oak, forest floor and truffles. True to its name, 14 Vines is a blend of 14 different red grapes, predominately based on Pinot Noir, Merlot and Syrah. Its great with a burger or smoked ribs and also amazing with lasagna.
Breaux Vineyards Cabernet Franc, Loudoun County, Virginia
Cabernet Franc is one of my favorite grapes—and when done right the wines are bright and spicy with notes of black cherry, forest floor and spicy pepper. Cabernet Franc is a seriously difficult grape to get right however; it ripens unevenly and sometimes tastes “green” with an overly herbaceous green bell pepper flavor.
The Breaux Cabernet Franc is almost perfect---loads of ripe dark fruit mixed with spicy pepper notes plus earth and truffles. Pairs great with game meats or hearty meat-based casseroles.
Marques de la Real Defensa Tempranillo, Navarra, Spain
Another favorite fall wine is Spanish Tempranillo. These hearty reds feature black fruit flavors mixed with earth, truffles and toasty baking spice. Pair with lamb, game meats and hearty casseroles.