Wine Sediments

Ask me about Valentine’s Day in a non-cynical moment and I’ll actually focus on the positive. Valentine’s Day should be a day to do something good for your beloved. Gifts, romantic gestures, etc. are commonplace. (Cynical Mike says, “Why shouldn’t that be every day?” Down boy.) Two traditions stand out for me — wine and chocolate.

At my most recent wine tasting, the leader made the observation that people either love the taste of chocolate with wine or it simply doesn’t work for them — not much in-between. Since I happen to be in the former category, I decided to sample a few wines to include in a gift basket for someone special. (And for single Vine readers — “someone special” can be yourself. You get the whole bottle to yourself that way…make the best of it!) So here’s something for every palate:

Domaine Ste. Michele Brut Columbia Valley — Leading off, the traditional “romantic beverage,” sparkling wine. I find dry sparkling wines work better with chocolates. Although French-sounding, Domaine Ste. Michele is in Washington. This brut is a simple, refreshing palate cleanser. There’s a little fruit behind the bubbles, amplified pleasantly by the chocolate. This wine’s also very flexible — it will go with almost any food. It’s equally worthwhile on its own, with desserts, in mimosas for the morning after, or — as we had had it — with Kentucky Fried Chicken. Yum. $8-10.

Rosenblum Vintner’s Cuvée XXIX Zinfandel — If you ever see a wine labeled “cuvée” — that’s WineSpeak for “a blend of different batches or vintages.” Winemakers commonly blend bits of wine from different vineyards. The whole outstrips the sum of parts. The Rosenblum Vintner Cuvée series is a very accessible set of wines — especially for this price. Their cuvée zinfandel hits you with an enormously fruity nose of plum and cherry. There’s medium body and lots of fruit. The finish is less spicy than some zins and not overly dry. If you’ve ever heard a zinfandel referred to as a “fruit bomb” — here’s a prime example. If your intended doesn’t like dry reds, here’s an excellent alternative. However, the finish of this wine doesn’t hold up well against dark chocolate. With less bitter milk chocolate, the flavors marry really well. Chocolate-covered cherries would be a great combination, also. $8-9.

Rabbit Ridge 2004 Central Coast Cabernet Sauvignon — Cabernet Sauvignon and chocolate is a classic pairing. Rabbit Ridge has a pronounced nose of cherry and pine trees. The taste is full bodied and full of fruit. It’s moderately dry with a long, slightly smoky, dry finish. Dark chocolate and this wine go hand in hand. The bitterness of the chocolate pulls out the wine’s fruit, and the wine’s finishing tannins take the edge off the deep chocolate taste, leaving a delicious finish. $8-10.

Jacob’s Creek 2004 Reserve Shiraz — I’ve become quite enamored with Syrah recently. Down Under, for whatever reason, the Ozzies call the grape “shiraz.” Who knows? Who cares? It’s scrumptious, just the same. Shiraz is one of the more widely planted grapes in Australia, and pairs fabulously with chocolate. Jacob’s Creek is a widely-distributed Australian wine, and their reserve starts you with an subtle combination of pepper and licorice. The first sip is full of soft, velvety fruit, joined quickly by some spice. The finish is nicely balanced with flavors of cloves and fruit. You might want to let it breathe for 15 minutes or so. I was fascinated by pairing this with dark chocolate. The two tastes took turns coming forward, each complimenting the other wonderfully. $11-13.

Until next time, be happy with yourself or others and bundle up against the February cold…