A Tasmanian (Australia) Pinot Grigio

A Tasmanian (Australia) Pinot Grigio:

Wine Reviewed Ninth Island Pinot Grigio, 2006, 13.8% alcohol about $19

Let’s start by quoting the marketing materials. “Description: Ninth Island is the easy drinking second label for Pipers Brook and is named after a small private island that lies in the Bass Strait across from the Pipers River wine region. Pinot Grigio thrives in the cool climat of northern Tasmania. This fresh and fruity wine is an excellent match for steamed mussels or lemon risotto. The aromas suggest pear, exotic fruits, and musk. It is a dry, richly textured, food-friendly wine.” And now for my review.

At the first sips this wine presented gripping, but not excessive acidity. It had good length and tasted of pears. My initial meal centered on a barbecued chicken breast in a tomato sauce. In response the Pinot Grigio was fragrant with fine lime and acidity. It was somewhat metallic – soft metallic, not the hard kind. Upon meeting a side of potato salad with sliced pickles the wine was steadfast and I noted some almonds. When paired with a cold artichoke this wine became a shadow of its former self but a lemon taste remained.

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A Pinot Grigio From Sicily

A Pinot Grigio From Sicily:

Wine Reviewed
Citra Pinot Grigio Sicilia IGT 2009 13.0% alcohol about $7.50

Let’s start by quoting the marketing materials. “Tasting Note: Pale yellow with green hue; aromas of lemon and lime; crisp and clean with lemon tones. Serving Suggestion: Serve with brie cheese or lemon zest shrimp.” And now for my review.


At the first sips this wine was thin with rather harsh acidity. My initial meal centered on a barbecued chicken breast in a tomato sauce. In response the Pinot Grigio’s acidity was prominent but somewhat softened and I tasted lemon. A side of potato salad with sliced pickles muted the wine’s acidity. I noted some almonds but the wine was thin. When paired with a cold artichoke the wine seemed to be put on standby but did offer some lemon.

This review of a Sicilian Pinot Grigio Wine continues on my website.

A Piedmont Barbera D'Asti

An Organic Piedmont Barbera D'Asti:

Wine Reviewed
Terre da Vino da Agricoltura Biologica Barbera d’Asti 2007 DOC 13.5% alcohol about $11.00

Let’s start by quoting the marketing materials. “Description: Winner of a Gold Medal at Sélections Mondiales des Vins Canada 2009. Our Quality Assurance Laboratory has determined that this wine contains 12 mg/L of free sulphur. Tasting Note: Deep ruby color with vibrant aromas of cherry, spice, plum, and sweet herbs. Dry, freshly fruity with a pretty, delicate body that makes it an ideal sipper or match it to fish or herbed chicken dishes. (VINTAGES panel, Sept. 2009).” And now for my review.

At the first sips this wine offered rich, fine acidity, light tannins, and dark plums. My initial meal centered on chicken hamburgers. In response the Barbera was slightly sweet. Oak and dark cherries came to the fore. When I generously added Louisiana hot sauce the wine thickened. The accompaniment was green beans in a crushed tomato sauce on brown rice. Now the wine’s sweetness increased and the dominant fruit was cooked cherries.

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A Piedmont Barbera d'Asti

A Piedmont Barbera d'Asti:

A Piedmont Barbera d'Asti
Now a DOCG, but there's no guarantee...


Wine Reviewed
Bersano Barbera d’Asti 2008 DOCG 13.5% alcohol about $11.00

Let’s start by quoting the marketing materials. “Tasting Note: Bright garnet hue; sour cherry and floral notes are evident on the nose; light earthy, strawberry/cherry fruit flavors with light leather notes and good acidity. Serving Suggestion: Pasta with tomato based sauces.” And now for my review.

At the first sips this wine was almost chewy with sharp acidity. My initial meal centered on chicken hamburgers. In response the Barbera was long tasting of sour cherries and yet somewhat sweet. When I generously added Louisiana hot sauce the wine expanded and became mouth-filling. The accompaniment was green beans in a crushed tomato sauce on brown rice. This pairing rendered the wine’s acidity sharp and not entirely pleasant at first but it did settle down.

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A Victoria, Australia Marsanne

A Victoria, Australia Marsanne:

Wine Reviewed Indigo Valley Marsanne 2005 13% alcohol about $20

Since there are no marketing materials let’s start by quoting the back label. “Marsanne has shown itself to be a proven performer in our Indigo Valley Vineyard, and this is undoubtedly our finest release to date. Pale straw in color, the wine is usually austere when young with subtle hints of lemon and honey on the palate. However with short to mid term cellaring the wine will develop the rich honeysuckle characters for which the variety is renowned.” And now for my review.


At the first sips I found this wine quite long and felt there was a bit too much oak. The centerpiece of my initial meal was spicy, baked barbecued chicken wings. The Marsanne was long and somewhat smoky. The oak remained but this wine was round. A side dish of baked eggplant sticks could not break through the oak juice flavor that got stronger and stronger over time, perhaps because the wine was warming. I did notice some honeysuckle. Fresh pineapple provided some smoke, but the wine mostly tasted of oak.

This review of an Australian Marsanne Wine continues on my website.

A Gascony, France White Blend

A Gascony, France White Blend:
Can they make good wine from Armagnac (Cognac's cousin) grapes?...


Wine Reviewed
Uby Colombard/Ugni Blanc 2009 13.5% alcohol about $10

Let’s start by quoting the marketing materials. “Description: Colombard is an intriguing grape. Producers in Gascogne generally use it to make fine Armagnac. However, some years back, a few enterprising producers decided to make table wines with it. Ugni Blanc -- another grape used for Armagnac -- has been added to this blend to ensure a good layer of acidity is present. The result is a refreshing, uncomplicated, and pleasing aperitif wine.” And now for my review.


At the first sips I felt an acidic attack. The wine tasted of golden delicious apples and was slightly sweet. My initial meal consisted of a boxed eggplant parmagiana that I doused with grated Romano cheese. The wine was mouth filling but short. It didn’t have much fruit; there was a little lemon in the background. With the dessert of fresh strawberries I got light acidity and pears.

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A Saint Emilion Grand Cru

A Saint Emilion Grand Cru: Wine Reviewed Château de Fonbel Saint-Emilion Grand Cru 2001 13 % alcohol about $25

Let’s start by quoting the marketing materials. “The 2001 is a blend of 80% Merlot and 20% Cabernet Sauvignon. Barrique-aged for 12 months, the 2001 Château de Fonbel exhibits intense aromas of rich fruit and spiced oak. Ripe black and red fruits intermingle with black currants and damsons in the mouth and the silky texture is framed by leather and oak. This is a smooth, delicious and hard to resist now. Drink now-2011.” And now for my review.

At the first sips this wine was weak but it built over time. The initial meal centered on a barbecued chicken leg. In response the wine was light with pleasant acidity. It was somewhat thin but long, tasting of chocolate, tobacco, and plums. When paired with a side dish of potatoes roasted in chicken fat this Bordeaux picked up strength and was quite round but the salt in my mouth seemed to come from the glass. Then came an oriental salad/salsa based on tomato, pimento, hot peppers, and garlic that gave the wine fine length and good acidity. The oak barrel was present and was definitely not overdone.

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