Varsity Liquors' Wine Club Selections October 2002
Clos Malverne “Basket-Pressed” Cabernet Sauvignon 1998 Stellenbosch South Africa
Here is a ripe, smooth, deeply flavored Cabernet coming from one of South Africa’s premier wine growing regions. Aromas of black currant, plums, and toasted oak rise lazily out of the glass. The palette is soft and plush. This could be considered a Cabernet for Merlot drinkers as most of the hard edges associated with Cabernet have been rounded off by the ripeness of the fruit. A traditional steak and Cabernet pairing might not work; the fruit is just a little too sweet. Try this one with Sirloin Tips in a bourbon or teriyaki sauce, and you won’t be disappointed.
Castello de Monastero Sangiovese 1999 Toscana Italy
Sangiovese is both the workhorse and the Prima Dona of grapes in the Northern Italian region of Tuscany. It is responsible for the expensive and age-worthy wines of Brunello, the not so expensive and classical wines of Chianti, and the oceans of simple table wine referred to as Toscana Rosso. What we have here is a table wine that is a cut above the rest. Easy fruit and crisp acidity make it quaffable. The Wine also has a bit of structure and an underlying hint of earthiness that makes it resemble its more prestigious cousins from Chianti. Think of this wine with Lasagna, or if a dish of Tuscan Beans and Ham happens to be on the menu.
Dyed in the Wool Sauvignon Blanc 2001 Marlborough New Zealand
New Zealand Sauvignon Blanc is typically characterized by aromas of fresh grapefruit and bracing acidity on the palette. This wine brings more than that to the table with ripe aromas of passionfruit and a richer, fuller mouthfeel than most of its brethren. A wine like this would absolutely sing if paired with a Tuna Steak topped with a citrus remoulade and would also work well with a Sweet and Sour Roast Pork Sandwich.