Four Emus Shiraz

Yes, I have a thing for Shiraz. It's probably my favorite red wine. This bottle stood out to me in particular because it has pictures of Emus on it and well...that's just cool. On the back it has a pull off tab of the label to help you remember the name of it when you go to buy more. Very handy I say. Plus there's also a story about one of the Emus. Now to the wine itself.

Like most Shiraz this version has a nice mix of dry, fruit, sweet and spicy flavorings. I found it to be a bit more pungent and bold than other Shiraz I've tried which was nice for a change. The strength of this wine will hold up well with flavorful dishes (say a well seasoned garlic pasta dish) though it is also a good balance to a simple and delicate dish (say lamb or a really good cut of steak). The punch of this wine up front is tempered by a light finish where you get a nice sense of the hidden flavors. This is a wine to be enjoyed and not guzzled. In terms of price this one ran about $10. Not bad for the quality you get out of it.

Charles Shaw Merlot

I acquired this bottle as a house warming gift/welcome to WA from my supervisor, Paul. It is his favorite red wine from Trader Joe's.

There are definitely some good things about it. This is a light, thin wine and not at all heavy like a Shiraz or Cabernet or even most Merlots. Some might be tempted to describe this wine as "watery," however I prefer to describe it as summery and light. Even with its lightness, this wine packs a good amount of flavor depth without feeling like you're drinking a milkshake. Like most reds, it pairs well with dishes that are strongly flavored, spicy, or have a flavor so dense you need a drink to cut the taste of the dish you're eating. Where this Merlot surpasses other Merlots is in its cutting ability combined with its lightness. It's easy to polish off a couple glasses of this wine and not feel like you just drank 600 calories. This wine will pair well with tomato based, beef, spicy, strong or mild cheeses and even tangy dishes. Do not mix it with sweet foods unless you've already eaten something with which the wine pairs well.

By the way, this is a relatively inexpensive wine for its versatility. (In the $5-$8 range.)

St. Croix Vineyards--Seyval

This wine is light and refreshing. Best when enjoyed well chilled, but give it a try at room temperature. You will find the fruitiness expands even more. It's fruity flavors are not sugary and the wine has a good balance of sweetness and dryness. The wine pairs well with chicken or seafood and any desserts or meals with a tangy/sweet flavoring. Seyval is just strong enough to cut through dense flavored food but gentle enough to enjoy with a delicate bread or pastry. For a locally produced white wine, I was quite pleased with its complexity.

Alice White--Lexia

Very fruity with essences of mango and apricot, but light with a crisp finish. The wine is sweet tasting, but isn't a sickeningly sweet wine. There is a good balance of dry which gives it a gentle tartness. Great for cooking. Goes down easy. Works well in Risotto with Prosciutto and Peas (see recipe below) and, naturally, pairs well with it for dinner.

Cuts through salty, tart and spicy foods. Would work well with stir fry, barbecue, cheese or cheese sauces, ham. This wine is gentle to the palate, but packs lots of flavor and activity that will keep your tongue guessing "What's next?"


Recipe
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine (or 1 1/2...whatever works!)
4 cups low-sodium chicken broth
1 cup grated Parmesan (I've used Romano too--so long as it's fresh grated!!)
1 teaspoon kosher salt (don't need it with the cheese)
1/4 teaspoon black pepper
1 cup thawed frozen peas
4 oz. sliced prosciutto cut in 1" pieces

Melt butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth by 1/2 cups, stirring occasionally and waiting until it is all absorbed before adding more. This will take about 30 minutes. Stir in the Parmesan, salt, pepper, peas and prosciutto. Heat just enough to warm the peas and prosciutto.

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Arbor Mist Chardonnay Peach

Okay, so I went with an inexpensive wine this time around. It still tasted good.

This wine is light and pleasant to the palate. No real taste of peach ever reached my tongue, however, the light fruity flavors were enjoyable. The smell is sweet and draws your interest to desire a taste. This wine is lightly carbonated, so the first few sips give a little tickle to your mouth. Hints of generic fruits flavor this beverage. It is best enjoyed well chilled. The only caution I have is that it goes down easy. Best pairings for peach chardonnay? I'd suggest a pasta dish with an olive oil based sauce (at least a light red or white sauce; nothing heavy) or a baked dish with a crust (could be dessert, like pie) or a picnic meal (salads, burgers, dogs, etc.). The simplicity of this wine allows it to pair with many things. Since the wine is easy going, your meal should be too. Granted peach chardonnay doesn't have much depth, but it does provide a delightful flavor and taste for the right price.

Part II: Pinot Grigio by Yellow Tail

Upon further tasting of this bottle I noted about a week after opening the bottle that the fun bubbles were no more. If you like this aspect of the wine, don't wait too long to finish it. The tartness of the lime has lessened and the sweetness of the wine has come out a touch. This is a wine that definitely has a flavor shelf life even though the potency remains!