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The latest in worldwide wine news, updated constantly from your favorite sources, all in one place.
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Paul Hobbs Winery "Napa Valley" 2016 Cabernet Sauvignon
This slightly opaque and dark ruby colored Cabernet Sauvignon from the Paul Hobbs opens with mild red currant and blueberry bouquet with hints of toasted oak and marjoram. ...
Taub Family "Mt. Veeder" 2016 Cabernet Sauvignon
This very dark garnet colored Cabernet Sauvignon from Taub opens with a fragrant black cherry bouquet with hints of black currant, bay leaf and bayberry candle. ...
Knights Bridge "Pont de Chevalier" 2019 Sauvignon Blanc
This brilliant straw-colored Sauvignon Blanc from Knights Bridge opens with a mild grapefruit, passion fruit and honeydew melon bouquet. ...

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Wine Library TV Wed, 25 Nov 2020 09:14:00 GMT  

Episode 1,001
Five years later and on the 10 year anniversary of the first episode of Wine Library TV, Gary Vaynerchuk is back! On this comeback episode of…

Five years later and on the 10 year anniversary of the first episode of Wine Library TV, Gary Vaynerchuk is back! On this comeback episode of the show Gary tastes some super premium wines from California.


Good Wine Under $20 Wed, 25 Nov 2020 09:14:00 GMT  

Wine That Stands Up to Pesto
It's officially summer. Unofficially, it's basil season. Right now, I am overwhelmed with the stuff. Pictured to the left is one of my behemoth basil plants. Having a lot of basil isn't exactly a problem, I admit. Who doesn't love basil? But for wine lovers, basil can make for difficult pairings. This is one assertive herb, and you need a wine that isn't going to clash with it, nor do you want your wine to disappear on the palate.















My usual go-to wine when strong green, herbal notes are part of a dish is Sauvignon Blanc. But New Zealand Sauvignon Blancs are often quite citrusy, and US Sauvignon Blancs can be too melony and soft for basil. So I opened a Chilean Sauvignon Blanc--and it was perfect with my linguine tossed with homemade pesto and topped with some heirloom cherry tomatoes.


The 2011 Viña Carmen Sauvignon Blanc Gran Reserva (available for $13-$15 in the market) is made from grapes grown in the Leyda Valley. It has vibrant aromas of grass, gooseberry, and that uniquely weird smell of boxwood that I often smell in Sauvignon Blancs from the southern hemisphere. This wine was green and leafy rather than citrusy, with a backbone of acidity that was neutral in flavor but kept your mouth watering for more. The midpalate was herbal, making me think 'this is what Cabernet Franc would taste like if it were white and not red.' Cool and refreshing, this stood up to the basil. If you have the wine with something less resolutely green, you may find that its assertiveness is a problem but if you have basil, this is a good wine to go with it--and it represents very good QPR.

Full Disclosure: I received a sample of this wine for possible review.

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