Sulfites in Wine: Are They Behind Your Headache?

Guest Post: Gerard Paul writes about food & drink at ManyEats. He insists you put down the fruit leather and pick up your wine glass. Cheers!

Photo by Elina Sazonova from Pexels

Photo by Elina Sazonova from Pexels

Go to a store and pick up a bottle of wine. It’s likely that the words “Contains sulfites” will be printed somewhere on the label.

(I suggest this store.)

We’ve taken a strange path to where we are today. Everyone has an opinion on sulfites, but not everyone understands their essential role in the winemaking process – without sulfites, you might be drinking vinegar.

So what’s the deal with sulfites, anyway?

What Are Sulfites?

The word “sulfites” (sometimes styled “sulphites”) are sulfur-containing compounds – including sulfur dioxide – that act as preservatives and antimicrobials.

In winemaking, sulfites are used to maintain flavor, improve a wine’s shelf life, preserve freshness, and protect a wine’s color from oxidation. Sulfur dioxide is a natural byproduct that arises during fermentation, but winemakers often add more sulfites as a preservative to achieve the positive effects noted above. 

Adding extra sulfites to a batch of wine can slow or stop the fermentation process and help the wine remain stable even after bottling.

Sulfites in White vs. Red Wines?

Let’s get something out of the way: all wines will contain some amount of sulfites. That includes wines made with controlled low-sulfite processes.

White wine generally has more sulfites than red due to the differences in fermentation techniques. Being the sweeter of the two, white wine contains more sugar, which attracts bacteria.

Although yeast is the primary driver during wine’s fermentation process, some bacteria are likely necessary for fermentation (but too much can lead to spoilage). 

White-winemakers use added sulfites to stop the fermentation process before bacteria consume residual sugar. On the other hand, red wine is fermented with grape seeds, stems, and skin within. This introduces tannins into the wine, a natural antioxidant and preservative. Due to the tannins, red wines generally need fewer added sulfites for stabilization.

Natural Sulfites vs. Added Sulfites and Organic Wine

“Added” sulfites refer to any sulfites introduced to a batch of wine beyond what occurs naturally.

The content of naturally-occurring sulfites in wine usually range from 10-80ppm (“parts per million”), depending on the wine. 

In the United States, wine without any sulfites added (and some other requirements [PDF]) can be labeled “organic wine” and include the USDA Organic Seal. There is a lesser certification of “made with organic grapes” as well – winemakers can’t use the seal but can use the organic grapes label if they keep added sulfites below 100ppm. 

Photo by Terry Vlisidis on Unsplash

Sulfites and Wine

Again, without sulfites, wine is more vulnerable to bacteria and spoilage. Especially in imported wines, winemakers rely on sulfites to keep the wine fresh during transport. 

Sulfites are also one reason why wine tends to taste better with age. They help to preserve the wine’s flavor and body, so they’re an invaluable aspect of wine production and storage.

Is There Such a Thing as Sulfite-Free Wine?

There is no such thing as a 100% sulfite-free wine. Wine is produced through fermentation, and sulfites are a natural byproduct of the fermenting process – even if only in trace amounts. 

Sometimes, wine is marketed as “sulfite-free.” Sulfite-free wines have no added sulfites, but they will still contain trace amounts of natural sulfites. The closest wines to sulfite-free are organic wines without a “contains sulfite” label – they have a minimum concentration of sulfites (below 10ppm).

Taste of Lower Sulfite vs. Higher Sulfite Wines

Sulfites don’t taste like much of anything in isolation, but their presence in wine can undoubtedly affect the flavor of the end product. At every stage of the winemaking process, the relative concentration of sulfites affects everything else in wine and changes how a wine tastes and feels.

And on the not-so-good side, since sulfites prevent bacteria growth, lower sulfite wines might have an unusual odor or spoil easier. Many casual wine drinkers report that some wines with no added sulfites lack the character and depth of traditionally-produced wines.

Also, low-sulfite wines are more prone to “mousiness.” Mousiness is used to describe an aftertaste that some have likened to stinky cheese, dog breath, or mouse urine (I’d love to know who first made that observation).

Mousiness isn’t necessarily harmful, but it can be extremely off-putting.

Are there Risks or Precautions for Low Sulfite Wines?

Wines with low sulfite content have a relatively short shelf life compared to wines with added sulfites. Once you uncork a low-sulfite wine, the presence of oxygen starts a series of reactions that cause it to deteriorate. 

Wines with no added sulfites should be refrigerated after uncorking. Also, try not to keep them for too long – in general, discard your low-sulfite wines after three months.

(Actually, I’d suggest just finishing the bottle).

Legal Limits on Sulfite Concentration

In the United States, the total finished sulfite content of wine is limited to 350ppm or below

Like I mentioned earlier, any wine with more than 10ppm sulfites must have the words “Contains sulfites” on the label to be sold in the United States. In Europe, sulfite content is limited to 160ppm for reds and 210ppm for whites.

Health Effects of Sulfites

Sulfites are harmless for most people, but there is a lot of misinformation about the nature of sulfites. Many people believe sulfites are harmful simply because they are a food additive. 

However, years of research have concluded that sulfites on their own do not cause cancer, mutations, or fetal abnormalities. 

Or, in almost all cases, headaches.

Are Sulfites Causing Your Headache?

No research suggests sulfites are the culprits behind the dreaded “red wine headache.”

It’s more likely your headache was caused by other compounds and byproducts in wine, such as alcohol, tannins, or histamines. While sulfite sensitivities do exist in some people, problems usually manifest as breathing difficulties rather than headaches.

Sulfite Allergies and Sensitivities

I’ve talked a lot about how sulfites have a worse reputation than they deserve. It’s time for a significant caveat: sulfite allergies are possible, and they tend to occur hand-in-hand with asthma.

People with sulfite allergies generally exhibit the same symptoms as any other allergic reaction when exposed to sulfites, such as itchiness, swelling, and trouble breathing. Sufferers have the same risk of anaphylactic shock as with any other allergy. Therefore, asthmatics with a co-occurring sulfite allergy should take care to read product labels and possibly carry an EpiPen and rescue inhaler depending on the nature of their allergy.

Now, let’s talk about sensitivities.

Unlike a full-blown sulfite allergy, sulfite sensitivity occurs when you lack sufficient quantities of the specific enzyme to process sulfites. Sensitivity causes various levels of inflammation rather than an allergic reaction. According to the FDA, just 1% of the U.S. population has a sulfite sensitivity – for all the sulfite talk, sensitivity is quite rare.

Foods with More Sulfites Than Wine

The weirdest thing about sulfite’s undeserved reputation as an undesirable compound in wine is how its concentration compares to the level in other foods. 

Wine has a lower concentration of sulfites than a whole lot of foods. For example, dried fruit can have as much as 2,000ppm of sulfites—nearly ten times the legal limit Europe allows in wine! 

Here is a list of some foods that have higher sulfite levels than wine:

  • Raisins
  • Sun-dried tomatoes
  • Fruit leather
  • Canned soups
  • Pickles
  • Sauerkraut
  • Molasses
  • Deli meats and cheeses
  • Pizza crust
  • French fries

So, the next time your friend strikes up a conversation about sulfites in a bottle of wine, ask them to put down their french fries.

The Bottom of the Bottle: Sulfites in Wine

If you’re entirely unconvinced – or among the low percentage of people with sulfite sensitivity – there are excellent organic or lower-sulfite wines for you to try nowadays. For the rest of us, drink your next bottle secure in the knowledge that the sulfites within are safe and unoffensive.

Still, there’s no getting around it: sulfites are a controversial ingredient among wine enthusiasts and casual observers alike. They also have second-order effects on the taste and feel of a wine.

But they don’t cause your wine headaches.

 

Champagne & Your Holiday Table

Comite Champagne - logo

If you’ve ever been a guest at our table, you know we serve wine with every evening meal, and that we are big proponents of drinking bubbles with dinner. In particular, the wines of Champagne are known for their acidic crispness which makes them great partners for a wide range of dishes. But few can explain this better than the folks from the Champagne bureau…

No celebration is complete without Champagne, especially the upcoming Thanksgiving holiday. While Thanksgiving is uniquely American, traditional Thanksgiving dishes pair best with the sparkling wine that is uniquely French, Champagne.

Bottles may vary in style, body, and sweetness, but Champagne is versatile enough to carry you through the entire Thanksgiving meal. The effervescent nature of the wine easily transitions among different flavors and textures. The infographic below describes how to pair Champagne with traditional Thanksgiving foods.

Often high in acid and bright in taste, Champagne is perfect to indulge the high-fat and  salty foods that comprisse the Thanksgiving menu. Baked brie, Turkey, stuffing and mashed potatoes with gravy are just some of the Thanksgiving staples that pair perfectly with Champagne wines.

Thanksgiving Pairings FR.jpg

Recipe: Scallops in Herbed Brown Butter

This is a favorite dish at our home!

But Scallops are pricey, so we usually splurge on them as an appetizer, sometimes served simply as shown at left, sometimes atop a small hill of mashed potatoes and turnips (boiled together, 1:1 ratio) or mashed sweet potatoes.

When shopping, be aware that you’re likely to find two types of scallops (aside from size), only one of which I recommend! Ask your fish monger for “dry” scallops, which are free of preservatives and the most unpleasant tin-like taste you’ll find in the cheaper version.

And yes, the “dry” scallops are FAR pricier, but the only scallps worth the money. Dry Scallops are also easier to sear and that’s important – the beautiful brown exterior is a taste treat!

Ingredients

2 “Dry” Scallops per person

Kosher salt and freshly ground black pepper

1/4 stick unsalted butter, cut into 4 pieces

Fresh herbs, chopped (any combination of basil, tarragon, parsley)

2 tsp fresh lemon juice

1-2 Tbsp olive oil

(Optional: mashed potatoes/turnips or mashed sweet potatoes to serve as a base)

Preparation

Over med-high heat, warm a pan large enough to hold all of the scallops at once – you don’t want to do this in batches if you can avoid it as they should be eaten within minutes of plating.

Season the scallops with the salt and pepper (to taste). Heat the olive oil for 30 seconds or so, then place the scallops in the pan and brown for about 3 minutes. Turn the scallops and immediately add the butter and herbs. Spoon the butter/herbs over the scallops until the scallops are cooked through and the butter begins to brown (after the foam subsides) and to smell nutty.

Add the lemon juice, swirl to blend, and plate the scallops. Spoon the butter evenly across the finished plates and serve immediately.

Wine Pairing

Pairing wine with seared scallops can be a challenge. Scallops combine elements of sweetness and brineniness that fight many of the usual wine choices. If paired poorly, the wine finishes with a most unpleasant, lingering fishiness.

So look for a rich, off-dry wine with some brine notes as well as herbaciousness.  Really?  Yes! Look to the white wines of the Western Loire Valley, or the coastal whites from Italy or Spain. I avoid dry Rosé with scallops, as they rarely work well – a rarity for these most food-friendly wines. But Riesling, one of the other “World’s most food-friendly wines” works nicely, as does an off-dry sparkling wine.  Shop white wines here, and Sparkling wines here.

Enjoy!!

“Man that toast was too short!” (Said nobody, ever)

Want to show some appreciation for friends and family at upcoming Holiday events?  Read my ten tips for Toasting Success and you’ll be remembered as a pro.

  1. It’s not as hard as it seems.  Although public speaking is intimidating for many – telling someone “Thank You” in public is what most of us have been trained to do since we were three!  And a toast is just a formalized extension of that – just stand, clink your glass for silence, and say some sort of extended version of a simple Thank-You… “I think we all owe our hosts a big thank you for such a wonderful time, such great food, and for having the wisdom to invite such an interesting group of friends tonight!
  2. Know Your Audience.  You’re unlikely to give the same toast at a gathering of old school pals as you would at a work event, right? To avoid falling flat, or saying something inappropriate, remember those you’re inviting to raise their glass will be unlikely to do so unless your words are pleasing to their ear.
  3. Toast, Don’t Roast.  I once listened to a Best Man describe how he and the groom once stole a refrigerator from a neighboring apartment. It was the most inappropriate toast I’ve ever heard at a wedding, and was not appreciated by anybody, leaving many of the celebrants in a state of shocked protest when invited to raise their glass. This is not the time for the risky or risqué!
  4. 60 Seconds, Tops. One reason people can feel nervous before giving a toast is the false belief that every toast needs to be a speech. Quite the opposite – as long as your toast conveys your heart-felt gratitude, it’s a success. Your best bet is to shoot for 30-60 seconds, from the first word to the invitation “… so please join me in raising your glass to…
  5. Follow This Proven Outline. Having listened to and studied with some of the world’s truly great public speakers, I don’t think you’ll ever be disappointed when following their outline for a good toast:
    1. Thank the host and/or acknowledge the guest of honor
    2. (Totally optional, but recommended) Describe a shared experience from the past – light, and either humorous and/or touching.
    3. Invite all to join you in raising their glass to the honoree(s).
  6. Do It Early. Those who hate speaking in public find it preferable to procrastinate. But a toast is best when it sets the tone for an event early on – after everyone has been seated at the table and the first wine has been poured, for example.  Just before dessert is also a great time, but comes with the downside of, well, see below…
  7. Don’t Drink Too Much First!  For obvious reasons.  We are never as glib as we think we are after that second or third glass of wine!
  8. Eyeball-to-Eyeball.  Look each other in the eyes as you raise your glass. I learned this important lesson from an Italian winemaker who was aghast at my very American tendency to look at my glass as we clinked, instead of looking at the man who had just honored me with his toast. A toast is a sharing of our humanity, a celebration of it, and as we raise our glasses around the table, it will mean much more if each participant recognizes the others by looking them in the eye as they clink glasses. (This is easier when in a small gathering, of course)
  9. Standing Is Best. Standing at the dinner table as you propose your toast makes it easier to get started, as heads will turn to see what is happening. Clink a water glass (no, not the crystal one!) to gain attention, and dive in, or simply announce “I propose a toast!”.  If standing is not possible for any reason, simply raising your glass can be effective, though it does not convey the same gravity – which is often preferred for casual situations anyway!
  10. Sources of Inspiration. There is no substitute for speaking from the heart. But there is also a long history of wit and wisdom that may lend a humorous launch pad for your own creativity. I’ve collected some of my favorites over the years, and you are welcome to view them here

The Booty Call – A Very Short Screenplay

 

Opening: Night scene – Camera pans a woman’s upscale bedroom. The bedroom is neat and well decorated.  Woman is in bed, alone, and fast asleep. She may be sleeping in the nude, we can’t really tell.  Alarm clock on the night stand reads 1:15.  There is no sound, and then her cellphone rings.
 
(Groggily) Hello?
 
Hi.  It’s me, what’re you doing?
 
(not happy) I was sleeping.  (Testily) What do you want.
 
Nothing, I was just lying here, thinking how much I miss you, wanting to hear your voice.
 
Yeah, I miss you too, but we’ve been through all this… I thought we agreed not to call each other.
 
Are you alone?
 
(Sigh) Why are you calling?  Have you been drinking?
 
Yeah, I was out with the crew from work.  It’s what made me think of you, there were so many cute couples.
 
(Silence, then…) Remember, it was you who decided we should see other people.
 
Are you?  Seeing other people?
 
I don’t want to talk about it.
 
You want to come over and just cuddle?
 
THAT is definitely not a good idea. (A loud pop is heard over her phone, then a fizz)  What was that?
 
I just opened a perfectly chilled bottle of Billecart Salmon Brut Rose.  Am I drinking by myself?
 
I’ll be right over.
 
Billecart Salmon Brut Rose - Booty call!

Pre-Arrival Offer – Cult Wine from OR

Antica Terra Logo

In case you’re a few issues behind in your wine periodicals, let me remind you that ‘Antica Terra’ is the Oregon winery co-founded by Maggie Harrison, who tutored under Manfred Krankl down at Sine Qua Non.  Her wines are beautifully crafted, and for a short time are available on pre-release.  Prices go up after the order deadline! 


Order now – my deadline is Wednesday, 9-7-2016

PHONE ORDERS ONLY #866-746-7293

Arrival expected by October 1, 2016


Maggie feels her 2014 Antica Terra wines are among the finest she’s ever made.  And that’s saying something, given that her wines routinely  enjoy scores in the rarified air that exists well north of ‘90 points’.     

 The Producer

Maggie Harrison“Maggie Harrison, who learned the winemaking ropes under the tutelage of Manfred Krankl at Sine Qua Non, has emerged as one of the country’s most talented young winemakers. That’s the case at Antica Terra (including Chardonnay and a remarkable pink wine) as well as with her bottlings based on Rhône varieties from California’s Central Coast that are produced under her Lillian label.” Josh Raynolds – Vinous

The Vintage

“2014 Another Vintage of a Lifetime? I had the chance to taste a number of barrel samples from 2014, as well as a few bottled wines back at home in recent weeks. As improbable as it may sound, 2014 is shaping up as a vintage that’s at least the equal of 2012. The growing season remained almost two weeks ahead of schedule all year thanks to an early flowering and to consistently warm, dry weather—and warm nights—through the spring and summer.” Josh Raynolds – Vinous

 

____2014 Chardonay “Aurata” $480, 6/750ml ORANTCHA14Antica Terra - Arrata

“In sourcing chardonnay, we looked to the Shea Vineyard because it is one of the places that we find real depth and intensity in our red wines. The Shea vineyard has shown the ability to hold onto acid and deliver a deeply expressive wine with astonishing persistence, and that’s exactly what we were looking for in this age-worthy Chardonnay.”  155 cases produced.

 

Antica Terra - Angellical____2014 Rose Pinot Noir Angelicall $550 6/750ml ORANTROS14

In this conventional sense, ours is not rosé; but neither is it red or white. The liquid is macerated on the skins for a little over a week. Somewhere between the 6th and 8th day, the aromatics of the fermentation reach a peak of expression and fill the room with astonishing perfume. At this point, just before it becomes red wine, we siphon the juice from the fermenters and fill the barrels, where the juice finishes its fermentation and ages on the lees for a year before bottling. 210 cases produced

 Antica Terra - Botanica

____2014 Pinot Noir “Botanica” $540 6/750ml ORANTPNB14 Botanica Pinot Noir

Botanica is always sappy and sanguine with a taste of wild rose, sour cherries, and blood orange. It is tempting to define it solely by its compelling texture and lush personality but there is a structural element that is equally striking. This balance between extraordinarily concentrated fruit and intense levels of extract is the essence of this wine. 600 cases

 

Antica Terra - Ceras____2014 Pinot Noir “Ceras” $540 6/750ml ORANTPNC14 Ceras Pinot Noir

Ceras is Botanica’s counterpoint. Its color is more purple than red. It is more about minerals and herbs than fruit and flowers. It is a focused and elegant distillation of rock rather than an opulent cascade of fruit. It is an expression of the geology that lays beneath our land, the tart blue fruits of the coast range and the tender herbs that one finds amongst the trees and mushrooms of the Northwest forest. 320 cases produced.


Order now – my deadline is Wednesday, 9-7-2016

PHONE ORDERS ONLY #866-746-7293

Arrival expected by October 1, 2016


Want to build a more valuable wine collection?  

Want to “Drink for free” by collecting and selling wines that appreciate?

Sign up for Dave’s email newsletter and get the inside scoop on collectible wines likely to appreciate in value (as well as great every-day values!)

 20140604_192823Cheers!

Dave the Wine Merchant

www.DaveTheWineMerchant.com

866-746-7293

Guest Post: An Ode To Prosecco

By Catie Costa, author of “Love on the Rocks, A Positano Tale

An Ode to Prosecco

Tiamo Prosecco DOC, $16Oh, Prosecco!

I’ve long thought Prosecco to be the nectar of the gods. I mean, whatever the gods were drinking (at least the Italian gods), it just had to be Prosecco. I can’t think of a tastier drink (next to champagne, which I also adore) that complements so many dishes, yet can also stand alone.

Still, what makes Prosecco so special? What do we really know about Prosecco, you ask?

…Please, let me tell you:

  • Prosecco was not always the name of the beverage. It was the name of the variety of grape. Duh. Ok, I didn’t know that either.
  • The name of the grape variety was changed to “Glera“.
  • In order to be labeled Prosecco, the wine must be made in a region or regions labeled as DOC (Denominazione di Origine Controllata).
  • DOC regions are in Veneto, Friuli Venezia Giulia, Treviso
  • Atop the DOC regions is the epitome of all Prosecco, those from Conegliano Valdobbiadene Prosecco Superiore (DOCG).
  • Most Prosecco today is extra dry (DOCG).
  • Asti and Moscato D’Asti should not be mistaken for Prosecco. They are sweeter.
  • The Bellini (Prosecco and pureed peach) originated at Harry’s Bar (an old watering hole of Ernest Hemingway) in Venice.
  • A Rossini is another fruity Prosecco cocktail I think you’ll enjoy. Simply pour Prosecco into a flute with pureed baby strawberries.
  • Other variations: the Puccini – Replace peach puree with mandarin juice. And then there’s the Tintoretto – replace with pomegranate juice. Fancy!
  • Prosecco is a libation that does not age well. So upon opening the bottle, drink at once! 

(Want to try a good Prosecco for a reasonable price?  Dave recommends the Tiamo DOC for less than $20!)

Love on the RocksAbout the author
Catie Costa has traveled all over Western Europe, with repeated trips to Ireland and Italy. She currently lives in the San Francisco Bay area. She recently published a new fiction novel, “Love on the Rocks: A Positano Tale,” a story of two best friends, Kit and Bridget, who flee their humdrum lives in the States to spend an adventurous summer in Positano, Italy, where Prosecco, Nutella and romance abound.

Why I Don’t Sell Many Napa Cabs

As a rule, my wine club features unique wines.  Wines from more obscure producers, grape varieties, and regions.  But every now and then a member will ask why I don’t include some of the old familiar wines, wines of their youth, perhaps.  So I’ve come to include a mix of wines, including the occasional Napa selection from smaller producers like Four Cairn, Midsummer Cellars,  and Cathy Corison.  

In general, after reviewing wines from around the globe, I just don’t see the value in traditional Napa Cabs, unless your goal is to hold them for future sale (only problem is, few Napa producers are crafting wines to age these days!)  Don’t get me wrong, they still have great appeal, just not great value.

And this chart explains why – adjusted for inflation, Napa Cabernet grapes are at an all-time high of nearly $6,000 a ton!  

Source: NapaCabCPI-e1438036933854.png (1000×648)

Cheers!

Dave

Today’s Life Lesson – Always Pick Up The Phone!

McBrides #3

Always pick up the phone?  I know that seems like weird advice, what with more and more companies/charities/candidates employing an ever-expanding phalanx of thick-skinned sales people to call during the dinner hour all hours of the day.  It’s tempting to let all your calls go to voicemail!

But imagine what might have happened if you had ignored a call like this one, coming in from an unknown number…

“Hi honey, this is your father.  I know we’ve never met, but after your mom and I split I went away for a long time. Like your mom, I too have terminal cancer and want you to know before it’s too late that you have a half sister.  My brother and his wife are going to help you find her.”

20150514_124301

That’s essentially the phone call that reunited Andrea and Robin McBride as they told us their story over lunch at San Francisco’s Sens restaurant on Thursday.  The sisters now constitute a fair percentage of America’s female winemakers, and an even larger percentage of winemakers of color.  And if we slice that pie even thinner, they are the only American winemakers who can call themselves “African American sisters”.

After meeting for the first time in 1999 (one was raised in New Zealand, the other in Monterey, CA) they discovered many similarities, including a love of wine.  To make a great story short enough for the space available, in 2005 – the same year I launched the Sideways Wine Club (though their story is a bit more exciting) – they decided to become importers of New Zealand wine.

Their first shipment consisted of just a single pallet – about 55 cases, because that was all the cash they could afford to risk.  It was hardly worth the paperwork!  But they took those wines from account to account and through pluck, charm, intelligence and hard work, they leveraged that first pallet into a sizable import company with over a dozen representatives.  Along the way, they related stories of how their gender and race led some to assume they were “the assistants”.  They said they never took it personally, and just let their wine do the talking.

Their first venture into winemaking started in New Zealand, with a brand called Eco.love – three wines with a commitment to sustainable production that resonates with the female millennials that are their primary customers.  Now they’ve partnered with Diageo Chateau & Estate Wines to launch their California brand TRUVÉE (Tru Vay – poetically enough, French for “to find”), introduced in January of this year.  

The TRUVÉE brand has launched with two wines, each produced in quantities of about 10,000 cases, and each priced at $15.99 (retail).

McBride Sisters

TRUVÉE 2013 Chardonnay – this lightly-oaked wine (50% “with oak”, 50% Stainless Steel) is from a number of top Central Coast sources, Edna Valley, Bien Nacido, Chalone and others.  Their goal was to span the Old World and New World styles with a wine that was in the sweet spot for what our industry classifies as “Super Premium” wines (keep in mind that only 4% of wine sold costs more than $20).  This was a nice, every-day Chard that paired very well with all the dishes Sens served us on Thursday.

20150514_133354

20150514_122659

 

 

 

 

 

 

 

 

 

.

TRUVÉE 2013 Red Blend – A Rhône-style wine that blends Grenache (primarily San Benito), Syrah (Chalone), Zinfandel (Paso Robles) and Merlot (San Lucas Valley).  Lighter-bodied and very approachable, I tasted the red wine with each of the dishes and it spanned nicely, the tannins sufficiently tame to pair well with Sen’s lower-fat Mediterranean dishes, and the acidity sufficiently high to remain refreshing.

All in all, I was pleased to discover the sisters and their wines.  There are many, many good wines out there, but I suspect that five years from now this brand will be among the winners.  Because even a good wine does better with a good story, and there is no better story than that of Andréa and Robin McBride.  I wish them all the success they deserve.

20150514_140656

Wine Video – Mas Grand Plagniol 2013 Dry Rosé

2009-plagniol.front-jpg

In search of an affordable, dry Rosé you can drink from now until Thanksgiving? Look no further.

Aromas bound enthusiastically from your glass when you pour this Rhône blend of Grenache, Syrah and Cinsault.  

Costiere-de-Nimes-wine

From Costieres de Nimes in the South of France (see map).  This region used to be part of the Languedoc, but was re-assigned to the Rhône valley because the region’s wines more closely resemble those of the Rhône than the Languedoc. 

Nicely crisp and refreshing. A staff favorite! Learn more here:

Buy Now Button

It's hard work, but somebody's gotta do it
It’s hard work, but somebody’s gotta do it

 

Cheers!

Dave the Wine Merchant