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e-mail winechap@thesilverstonecollection.com |
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Best of the Red Bunch February 2001 |
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Caves Velhas Romeira Palmela Tinto 1999 This wine is quite a mouthful to say and thankfully quite a mouthful (of flavor) to drink. The Palmela region to the south of Lisbon in Portugal produces such amazing quality wine that it was awarded it's own appellation a decade ago. Palmela's climate is helped along by the Tagus River to the northeast and the Atlantic to the west. But I'm digressing from my point regarding the name of this wine. Caves Velhas is the producer (cellars of Velhas), Palmela is the region, Tinto means "red" and Romeira in ancient Portuguese meant "pilgrim". (I can just imagine John Wayne yelling: "Move 'em out Romeiras"). Pilgrims passed through this region in the 12th century while crusading to the Holy Land. As it happens, and to afford this wine it's true historical perspective (I didn't know any of this stuff until I read the promotional material accompanying my sample bottle) the templars were protectors of passing pilgrims. And these templars are thought to have planted the Periquita grape which is responsible for making this wine (along with the Trincadeira Preta which sounds like an Italian clothing store). This is a soft, delightfully fruity wine with light berry flavors and a touch of jamminess. The perfect wine to begin a meal. Cheers. Region Palmela, Portugal Grapes Periquita & Trincadeira Preta Price in USA $7.99 (approx) © Phillip Silverstone 2001 back to top | back to original page Best of the cheese - to accompany this month's red wine. Danish Havarti Produced by Arla Foods, Scandinavia's leading dairy, this is a semi-soft cow's milk cheese. Mild and creamy, and ideal for nibbling or sliding between two slices of bread with your favorite deli combination. There are versions with dill, herbs and spices and a hot little number with jalapeno. Note: Be sure to buy your cheese from the "fresh cheese" counter, and have it cut fresh in the store. Also avoid buying more than you need for a couple of days, since the freshness deteriorates after long term storage in the fridge. Cheese research and selection by Phillip Silverstone and Scott Selkowitz of International Food Distributors Inc. Cheese questions?: ifd@netcarrier.com back to top | back to original page Best of the White Bunch February 2001 Argyle Willamette Valley Chardonnay 1998 I suppose my initial lure to this wine was it's Scottish derived names. I mean a wine called Argyle from Dundee is going to snare a Brit instantly! But this wine is pure Oregon from cork to slurp. The Dundee Hills are 25 miles southwest of Portland in the heart of the Willamette Valley. One of the region's pioneer grape growers, Cal Knudsen, joined the property's founders in 1990 and the primary source of the winery's grapes is now the 120 acre Knudsen Vineyard. The Argyle range is produced for affordability and to appeal to a wider audience than the more expensive wines in the portfolio. I fell madly, passionately in love with Argyle from the first alluring release of it's perfume as I poured the light golden straw elixir. There is a trace of apples, tropical fruits and almost a drizzle of caramel which lingers in the mouth well after the glass is drained. I tend to avoid Chardonnays since they have become fairly predictable and pedestrian. This Chardonnay is anything but predictable. It is exciting, scrumptious and begs a second glass - and textbook in many of it's characteristics. Textbook Chardonnays have become a rarity, so this wine is a rare surprise. Cheers! Region Willamette Valley, Oregon, USA Grapes Chardonnay Production notes First 2 weeks in stainless steel. A percentage of the grapes were barrel fermented, followed by 8 months in French oak barrels. Winemaker: Rollin Soles. Bottled: August 1999. Total production 8,200 cases. Price in USA $12.19 (approx) back to top | back to original page Best of the cheese - to accompany this month's white wine. Brie Couronne From Fromagerie Henri Hutin, Hochland, France. This is a cow's milk, soft-ripened cheese, made from pasteurized milk. Full flavored (60% fat). Buy it when it is ripe, but not over ripe, and enjoy it at that stage. Note: Be sure to buy your cheese from the "fresh cheese" counter, and have it cut fresh in the store. Also avoid buying more than you need for a couple of days, since the freshness deteriorates after long term storage in the fridge. Cheese research and selection by Phillip Silverstone and Scott Selkowitz of International Food Distributors Inc. Cheese questions?: ifd@netcarrier.com © Phillip Silverstone 2001 |
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