Winery - Wine for Food
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* Expert NoteJanuary 12, 2012
“Wine for Seafood” is a Trebbiano-based wine from Italy that is redolent of mature fruit, cardboard and lemon soda. It’s an awkward wine with a sweet and sticky feel and a sour aftertaste.
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* Expert NoteJanuary 12, 2012
Why not? The label says it all. You can pair this wine with simple chicken dishes, whether grilled, barbecued or cubed in a Chinese Chicken salad. The aromas here are simple, refreshing and recall citrus, peach and pineapple but otherwise this is a generic white wine with no varietal or territorial distinction.
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* Expert NoteJanuary 12, 2012
This is an easygoing wine with pleasing aromas of black fruit, plums, tobacco, moist earth and red beets. The wine is chewy but soft and slightly sweet in the mouth. That combination of flavors and sweetness make this—as the label suggests—a “wine for pasta.” The bottle doesn’t tell you the vintage.
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* Expert NoteJanuary 12, 2012
Here’s a succulent and chewy red wine (“a wine for pizza”) with the prerequisite spice, blackberry aromas and natural acidity to pair with cooked tomato, oregano or stringy mozzarella. The wine is soft, smooth and easy in the mouth.
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* Expert NoteJanuary 12, 2012
Although the label doesn’t say what grapes were used to make “wine for BBQ,” the deep color, structure and leafy green aromas suggest a meaty, hefty grape (it’s actually a blend of Sangiovese and Montepulciano). The wine has power, heft and simple fruit flavors.
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