The question that seems to be on many is a fairly simple one: It’s a question we hear all the time. “Is there any such thing as a good AND cheap wine?”
We’re lucky enough to taste lots of rare and obscure wines from all over the world, but at home, on a week night with a plate of meatloaf and mashed potatoes we’re not drinking those. It’s simple, deliciously satisfying and inexpns….well…okay…CHEAP!
It’s easy for us in the biz to discover one or two cases of some obscure wine made from a blend of several unpronounceable never-to-be-found-again-in any-other-wine grape varieties. But to find readily available mainstream wines at everyday prices, now that’s a challenge. And while some of these beauties garner some very nice press indeed, the proof is in the tasting; and as always that’s exactly what we’ve done. Suffice it to say you have to kiss a lot of frogs to find a prince or two.
So, here they are, the wines you should be drinking everyday at prices that make them affordable enough to do so.
Koonunga Hill, has a reputation for over-delivery of quality at its price point. This Cabernet Sauvignon/Shiraz is a fantastic value! It is surprisingly elegant.
Full-bodied and bold with violet and black truffle flavors. ORagnaically and biodyna,ically farmed this pure prisitine red has no additional sulfites added.
This wine comes from the great Chateauneuf-du-Pape producer Chateau de Beaucastel and shows its pedigree at an incredibly low price. "A real sleeper of the vintage is the 2006 Perrin et Fils Reserve Cotes du Rhone, which comes from their vineyards in Grand Pre and Vinsobres. A blend of 50% Grenache, 30% Syrah, and the rest Mourvedre, the wine displays excellent black cherry fruit intermixed with some truffle, roasted herb, licorice, and spice. It has excellent freshness, an invigorating, rich mid-palate, and good acidity and spice in the finish. Drink it over the next 5-7 years." Robert Parker's Wine Advocate
Spain has some terrific wines for not alot of money! "The 2005 Altos de Luzon is 50% old-vine Monastrell, 25% Cabernet Sauvignon, and 25% Tempranillo (not commonly seen in Jumilla). It was barrel fermented in new French and American oak where it remained for 12 months. Dark ruby-colored, it offers up an enticing perfume of mineral, garrigue, blueberry, and blackberry. Layered and ripe with enough structure to evolve for 2-3 years, this pleasing effort can be enjoyed now and over the next 8-10 years." Robert Parker's Wine Advocate
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Wine Dinners & Tasting
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