More Organic Red Wines | Food and Beverage Magazine


portland restaurants and reviews in food and beverage magazine: portland

In This Issue

More Organic Red Wines
wine, wine vines, organic wine vines

"This continued list of great organic red wines is sure to please even the most discriminating palate."

2006 Casa Barranca, Arts & Crafts Red (Central Coast, California; organic wine) - Proof positive that zero-sulfite wine can be fresh and clean on top of unfettered; classic Merlot fruitiness and framework (blended with 25% Cabernet Sauvignon); plump red fruit and smoky oak nuances in the nose; perfectly rounded, fleshy, velvety feel on the palate, finishing with a luscious, drink-now fruitiness.

2006 Ventura, Syrah (Lontué Valley, Chile; organic, vegan) - Sweetly floral, violet-like nose punctuated by peppercorn spice and a whiff of leafy herbiness; on the palate, rich, round and easy medium-full body, with good flesh and fruit-forward qualities.

2006 Nuevo Mundo, Cabernet/Carmènére Reserva (Maipo Valley, Chile; organic grapes, vegan) - Dense, purplish ruby and a rich, juicy, spiced berry nose with jalapeño-like potency; medium-full, fleshy feel with rounded tannins at the center, carrying the sweet berry and peppery flavors into a pliant finish.

Cat Cora, Chef Cora, Iron Chef Cat Cora

2008 Pircas Negras, Malbec (Famatina Valley, Argentina; organic, vegan) - Big nose, bursting with brambly raspberry/blackberry fruitiness; snappy feel and medium weight, the luscious fruit driving through a lip smacking finish; and finally, to boot, a stupidly good (about $12) price.

2007 Weingut Michlits, Pinot Noir (Burgenland/Osterreich, Austria; biodynamic) - Lovely, lush, juicy nose, redolent of fragrant wild strawberries; burst of juicy, persistent Pinot Noir fruitiness on the palate; soft yet firm and lively with acidity - like a black haired waif in skintight dress, without being lean, rough, hard, or tart.

2006 Maysara, Jamsheed Pinot Noir (Oregon; biodynamic) - Plump, juicy, wild berry aroma with autumnal spice nuances; the spiciness becoming more pepperminty and green leafy/herbal on the palate, intertwined with rounded berry flavors, medium tannins, and zippy acidity giving a lively, medium-full palate feel.

2006 Meinklang, Zweigelt (Austria; biodynamic) - Bright, purplish pigments and sweet raspberry/blackberry nose, direct, expressive, and fairly intense; soft, fruity entry couched in soft tannins, the flavors finishing fresh and easy.

NV Organic Vintners, Tinto (La Mancha, Spain; organic grapes, vegan) - 100% Tempranillo; richly aromatic, with black fruit and licorice, with an earthy, smoked meatiness; rich, soft flavors propped up by moderate, rounded tannins, finishing long, almost sweetly fruity.

2007 Cantine Barbera, Nero d'Avola (Sicilia, Italy; biodynamic) - The underappreciated Nero d'Avola grape yields black colored, yet amazingly soft and lush styles of red wine, and Cantine Barbera's is choice; teeming with luscious, sweetly aromatic black cherry aromas, following through on the palate in an easy, medium body rounded by ripe tannins and the pure, lively, persistent qualities of the grape.

2005 San Vito, Chianti (Toscana, Italy; organic grapes, vegan) - 100% Sangiovese; super nose of honeyed red berries and a pungent, earthy smokiness, suggesting fresh, oily, extra-dark roasted coffee beans. On the palate, the strawberryish fruitiness punches through the smoke, zapping the palate with fresh, easy, buoyant qualities.

Next Article...

Feature Stories

portland restaurants, food and beverage news

Also in this Issue

chef profiles, restaurant reviews, rising stars, ones's to watch
food and beverage magazine, portland restaurants news and reviews

Food and Beverage Magazine is Your Ultimate Insider's Look
at the Business of Wining and Dining Today

Subscribe | Advertise | Write for Us | Contact Us | Privacy Policy |

Copyright © 2019 All Rights Reserved.
Content-type: text/html