Berkshire Tasting Panel members share individual summer picks

Continuing from last week’s picks by the Berkshire Tasting Panel, the individual members have shared their choices for perfect summer wines.

Christelle Cotar, Blantyre’s Wine Director
Bodegas Rafael Palacios Godello Louro do Bolo 2011, Valdeorras, Spain
This Spanish white is pale gold in color with aromatically complex notes of pear, quince and spice. While remaining light on its feet, the palate is concentrated with flavors of pear, crisp apple and a creaminess that comes from the time it spends aging on the lees.
For me, this Godello showed all the terroir of a Grand Cru white Burgundy.

Château Dubourg 2010, Saint Emilion, France
If you are looking for a wine on the lighter side for the summer, but still crave complexity and character, this blend of Merlot and Cabernet Franc from Bordeaux hits the mark. This medium-bodied red has an elegant ruby color, nose of dark berry and vanilla.
It is medium bodied with pure raspberry, supple leather notes and silky tannins are easy to like. Perfect to match with roasted chicken or Belletoie Brie.

Kollin Kozlowski, CSW & Kelly’s Wine Director
Saint Peyre Picpoul de Pinet 2012, Languedoc, France
This French white grown on the Mediterranean coast epitomizes summertime for me. Picpoul de Pinet, which loosely translates as “lip stinger,” is a high acid grape that hits all the same notes as Sauvignon Blanc.
The bright and fresh upfront notes of tangy grapefruit, lemon and lime are beautifully balance by the delicate herbaceous clean finish that leaves you begging for another sip. A final rive pick from all the judges…and the least expensive.

Durigutti Malbec Classico 2011, Mendoza, Argentina
This was my highest rated wine of the 60-plus reds and roses tasted.  Deep, dark color…(what am I thinking, this is a summer wine?).
Okay, here’s the deal, this red is so impeccably balanced it doesn’t matter how rich and textured it is. What matters is the purity and attentive winemaking.
This Mendoza Malbec has refined black cherry fruit with a hint of blueberry, spicy oak and vanilla notes that highlight but don’t overpower. I’m thinking backyard BBQ: whether you’re serving teriyaki tuna or NY strip steak, this Malbec will suit it all.

Dan Thomas, Red Lion Inn’s Wine Director
Seebrich Neirsteiner Riesling QBA Halbtrocken 2012, Rheinehessen, Germany
This racy German halbtrocken (half dry) Riesling is extremely friendly and so easy to drink. What makes this white so unique is the perfect balance of lively acidity and the plethora of fresh stone fruit flavors. This low alcohol Riesling is refreshing and clean which makes this a perfect go to summer white.

Castillo de Monseran Garnacha 2010, Carinena, Spain
I enjoyed this Garnacha at the tasting, but as the wine opened it became apparent that it was flawed. I figured if it was corked and I liked it…a sound bottle should be even more enjoyable. Another sample was pulled and I tasted it over two days.
This is a cool climate higher elevation Garnacha from the Aragon region of Spain. Light strawberry and kirsch notes with pepper and earth notes on the back palate.
This light-bodied red (12.5 percent abv) has no oak to mask the fruit, so it is refreshing to taste a Spanish Grenache that isn’t overly alcoholic or over made. Enjoy this by itself or with a grilled lamb shank.

Caitlin Harrison, Mezze Bistro’s Front End Manager
Licia Albariño 2011, Rias Baixas, Spain
This Albarino shows pale yellow in the glass. Aromatically, the wine has an intense limey citrus quality, balanced by a smoky minerality and an overall freshness that demands a hot afternoon at Tanglewood.
On the palate, it surprises the average Albariño consumer, that it isn’t as overtly fruity. This northern Spanish white is lively and super refreshing with pleasant acidity and great balance. Drink it now and drink it often.

La Calandria “Volandera” Garnacha 2011, Navarra, Spain
This brightly hued, “best served chilled, but not cold” Garnacha from Spain is a real winner. The nose shows bright cherry fruit, intermingled with some lighter earthen elements.
Because of the carbonic maceration (a fermentation technique used in the wines of Beaujolais), it zips and zings with all the acidity one could ever want for rich charcuterie, fatty cheese or light fish. This is a fun and playful light red everyone should be drinking.

Posted by Phillip Kampe on May 23, 2013. Filed under Columns,Food,Opinion,Wine and Beyond. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry