2012 Rib Shack Red Vintage Blend, South Africa ($12) — This a big-boy red, just like the name implies, is a wine that pairs with meat (and especially ribs) with ease. Hearty with a touch of smoky aromas, it’s a blend of two red grapes –Shiraz and Pinotage. The latter is South Africa’s unique red variety, which is a cross of Pinot Noir and Cinsault. Often a little lean on its own, Pinotage plays very well with Shiraz creating a blend of earthy richness.
2013 Douglas Green “the beach house” Sauvignon Blanc, Western Cape, South Africa ($9) — This wine is a crowd pleaser. Nothing serious or stuffy here, just a wine that’s pure fun to sip. Zesty and juicy, it captures a ping of citrusy freshness that makes it a white to imbibe beachside or tableside with salads, light fish dishes, and spicy cuisine. Make sure to stock up, you’ll drink it quickly.
2011 Jamieson Ranch “Double Lariat” Cabernet Sauvignon, Napa Valley, California ($55) — You might expect to pay twice the price for a cellar-worthy, classy Napa Cabernet such as this one. The Double Lariat is powerful and structured but already drinking as smooth as silk. Both fermented and aged in barrel to allow for more complexity, aromas of cocoa and brown spices pair with rich, dark berry fruit notes and supple tannins, which give layers of lushness to the wine. Drink with simple grilled steak for a perfect pairing (just make sure to decant several hours ahead of time).
You’ll also notice from the picture that they were enjoying Reata Chardonnay again this week. Check out last weeks tasting notes for more information on that delicious wine!
Could you say something in your blog about where people can buy the wines you recommend?
Alan, thanks so much for the suggestion. I’ll start adding in links to Drync, where you can find a lot of these wines for order online!