April 2010

Four Wines for Springtime

Author: Krissy Cantelupe

William Hill Central Coast Chardonnay
The Aromas:
Aromas and flavors of ripe tree fruit and spice with hints of citrus and tropical notes.

The Flavors: Notes of vanilla and toasty oak. Beautiful balance with a creamy mouthfeel and concentrated finish.

The Food Pairings: Refreshing enough for the lightest of dishes, including salmon salad or fresh shrimp, but durable enough to stand up to meatier fish (swordfish or mahi mahi) and poultry, especially grilled or roasted.

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Banfi Centine Bianco—A blend of Sauvignon Blanc, Pinot Grigio, and Chardonnay
The Aromas:
Very fruity with typical notes of Pinot Grigio, including lime, pear, apricot and tomato leaves.

The Flavors:
Light, crisp and refreshing with plenty of acidity and citrus, including tangerine, apricot and fresh orange peel.

The Food Pairings:
Delicious with appetizers such as calamari, raw oysters, and light bruschettas. Perfect with shrimp scampi, linguine with clams and roasted peppers.

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San Giuseppe—Ripassa Valpolicella Classico Superiore
The Aromas:
A nose of red berries with a hint of spice, soft hints of violet and a strong ruby-red color.

The Flavors:
Full-bodied, velvety taste with a bit of vanilla; a rich, dry Italian wine. Nominated for Best-In-Show at Hilton Head Winefest with a double-gold medal

The Food Pairings:
Compliments meat dishes, including veal chop, duck and pasta Bolognese. Also pairs nicely with a rich blend of cheeses.

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6th Sense Syrah by Michael-David Winery
The Aromas:
Striking aromas of dark, rich fruits radiate from the glass with an earthy, tobacco, spicy context.

The Flavors:
Full-bodied with dark berries, whole plums, and black currants. Finishes bold with deep peppery spice.

The Food Pairings:
Fantastic with BBQ, especially braised ribs, pork belly, and roasted duck. Rotisserie lamb, burgers, and meaty pizza would also be a match. Dark chocolate is a must.

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