https://oevenezolano.org/2024/08/x82f7w27o Tuesday is almost Wednesday, and that’s almost mid-week. I popped a rack of herb-crusted lamb chops in the oven, roasted some veggies, and cooked couscous simmered with dried fruit, and my wine selection was the 2005 Mas Carlot Cuvee Tradition. This one is a blend of 60% Syrah and 40% Grenache, and it came at quite a bargain ($10) at one of my favorite wine shops, Pearsons, in Georgetown.

Lots of fruit offered here—nice, dark ruby color with a generous berry nose that also included hints of ash and tar. Lots of dark berries with some pepper in the mouth, and I noted some mocha at the end It does linger for a bit., and I’d consider it a medium to full bodied wine. Tannins are well-behaved and I enjoyed this with dinner; however, it’s also fruity enough to sip on its own.

https://nedediciones.com/uncategorized/qy4pmrd Give the 2005 Mas Carlot Cuvee Tradition with a favorite winter-time meal or with dried meats and cheeses, but remember that you heard about it on Virginia Wine Time.

https://www.completerehabsolutions.com/blog/set29dynre It was a dark and stormy night—-well, the cliché certainly fits. It’s cold and snowy, and it is dark outside as the sun has set. However, it’s bright and toasty indoors, and I’ve prepared a hearty beef stew in the slow cooker. What wine to pair with this substantive comfort food? The Trapiche Broquel 2004 Malbec from Argentina begged to be poured.

I sampled this one at a wine tasting and knew it was destined for a spot on the wine rack. Dark, deep color with this one—think ink. Rounded, integrated notes—raisins and earthy/spicy notes melded with another, subtle layer of cherry. Fruit forward indeed—deep cherry and plum flavors make no attempt to hide; mocha/vanilla appears at the end. Firm tannins give this Malbec a solid structure with a very lengthy finish.

I could sip this one on its own. However, food is its best friend, and the heartier the better. I bought the Trapiche Broquel 2004 Malbec for $15, and for the quality, that was a steal.

I’m not sure if this 2004 vintage is still available as I purchased this one about a year ago. However, it’s worth the search at your local wine shop. Be sure to mention that you read about the Trapiche Broquel 2004 Malbec on Virginia Wine Time. (And let us know if you liked it!)

This past weekend we enjoyed two favorites from Virginia: Linden’s 2006 Shari Avenious Sauvignon Blanc and the 2004 Chester Gap Merlot.

The Linden 2006 Shari Avenious Sauvignon Blanc is a true gem. We’ve heard it even has a cult following, and we’re already fans ourselves. The aroma is seductive enough—lots of lemon with grassy notes made us think of spring. Lemon and grapefruit flavors prevail with an undercurrent of mineral, and it finishes with a bright tartness. We enjoyed this Sauvignon Blanc with herbed chicken, but any shellfish dish would also be likely partners.

Paul was eager to savor the 2004 Chester Gap Merlot. He noted its deep garnet color and dried fruit aromas. I added spice to the list, and we both put dark cherry at the top of the flavors list. A hint of anise toward the end led to a longer than expected finish. We sipped this one with rib-eye steaks and roasted veggies. Anything that moos would have been fine with the 2004 Chester Gap Merlot!

Of course, we have started off a new year, and we look forward to tasting more great wines from Virginia this year. We’ll be focusing on newer wineries in Virginia, and look for our next article in Edible Chesapeake that will appear in the Spring issue. The topic? We’ll keep it a secret for now. In the meantime, if you visit Linden Vineyards or Chester Gap Cellars, mention that Virginia Wine Time sent you.

This past weekend, I had friends over for dinner and on the menu was pork roulade with a side of cranberry chutney. Of course, the big decision was what wine to pour. The pork was stuffed with corn bread stuffing that included smoked sausage and dried fruit. I opted for a French burgundy, the 2003 Chateau Germain Bourgogne. Pinot noir can usually compliment a wide variety of foods including pork and can stand up to a number of spices, herbs, and other bridge ingredients like onions, shallots, garlic and mushrooms. Given my menu with its varied ingredients, the 2003 Chateau Germain seemed like a natural pairing.

So how to describe this lovely wine? The eyes observed the rich, dark garnet color, and from there, it’s on to the nose. Aromas of plum, anise, cedar and smoke suggested a complex wine. The mouth confirmed this promise—opulent cherry and earthy flavors with hints of pepper toward the end gave way to a nice, lengthy finish. As the bottle floated around the table, it proved to be a crowd pleaser and the ultimate compliment to the meal.

Cold winter nights are usually a good time to serve up roasted meats paired with red wines. When not considering a Virginia wine, try a rich Pinot Noir from Burgundy such as the 2003 offering from Chateau Germain!