David Stone Vineyards Cabernet Sauvignon
Modesto, California, $5.50 for 750ml, 12% Alc.
Red Wine

I would have never have guessed that this is a Cabernet Sauvignon.  Ever.  After trying it and then re-trying it, I checked the label just to make sure that I was not seeing things.  Nope.  It most definitely identified itself as a Cab.  How curious….

David Stone’s Cabernet Sauvignon is not what one might expect out of a Cabernet Sauvignon.  For starters, it is slightly sweet — not like a dessert wine, but rather like some Spanish or German reds I’ve tasted before.  Secondly, it is very low in tannins, which is really one of the more defining characteristics of most Cabernet Sauvignon I’ve ever had in the past.  Thirdly, to me at least, it simply does not taste like a Cabernet Sauvignon — it is just too mild, too sweet and, for lack of a better descriptor, too round.

In fact, the alcohol content and modest level of acidity (very modest, mind you) are the only things holding it together, convincing me that I have not just ingested some strange concoction of plain ol’ grape juice.  Not that I found it unpleasant; rather, just unexpected and slightly baffling.

Bottom line: If you are in the mood for a Cabernet Sauvignon, then you will probably be disappointed by David Stone Vineyard’s Cabernet Sauvignon.  If you simply like to try new wine and are looking for something affordable, mild and red, then you might have stumbled onto a bargain!

wine’s website:  couldn’t find

Stone Hill Vidal Blanc
Herman, Missouri, 2008, $6.99 for 750 ml, 13.5% Alc
Dry White Wine

During a recent road-trip to Missouri, I spied this vino at a grocery store.  Resisting the instinct to purchase only luscious local reds, I grabbed a bottle and resolved to give it a try.  After all, a day riding bikes on the [stupendously fantastic] Katy Trail works up a thirst for something cool, crisp and refreshing!

The Vidal Blanc, described on the label as a dry white wine that is “fruity with a hint of spice”, was, to my parched palate, exactly what I had hoped for.  It was pleasantly tart, mixed with what I can only best describe as a round, fruity flavor akin to cantaloupe and something else mildly tropical — perhaps lychee (honest!), although I must disclose that this description gives me some feeling of AntiWineSnob hypocrisy.  Plus, I believe it was the aroma more than the flavor that conjured that last one to mind.   The heat exhaustion might have helped with that, too ….

Back to Stone Hill’s Vidal Blanc:  While certainly not a sweet wine, I would agree that the aroma and the flavor were fruity, but what “a hint of spice” is supposed to mean eludes me.  I did not decipher anything that would remind me of pepper or coriander or clove or anise or anything else that I might daydream of procuring at some exotic, faraway locale.

Regarding the actual identity of the wine itself, I am still a bit unsure of what exactly Vidal Blanc is.  I understand from some brief research that Vidal Blac is actually a fusion of Ugni Blanc, a widely used European grape that is apparently used primarily in cognac, and Rayon D’Or, which I have had difficulty finding much information on, other than one website that cited it as “rare”.   Hmm….  Well, if anyone has other information on this elusive grape, please feel free to post it in the comments.  It would be appreciated.

Bottom Line: If you are looking for a dry white wine that is a little less off the beaten path (than, say, Chardonnay), but hanker for a quaff that’s still casual, bright and fruity, then you may want to give Stone Hill’s Vidal Blanc a try.

wine’s website:  www.stonehillwinery.com

I’m on a roll with Muscat wine!  I discovered this particular treat while taking a little beach vacation on the Alabama Gulf Coast, and I have to say, it is the perfect quaff for a windy, sunny afternoon. 

I had originally thought that “Lexia” was a variety of Vitis vinifera, much like Zinfandel or Chardonnay, but upon researching further, discovered that Lexia (which comes in both white and red varietals) is actually make from the Muscat (see AWS’ review on Beringer Moscato for more info on this tasty grape).

Much like White Zinfandel or White Shiraz varietals, Alice White’s Red Lexia is crisp, pleasantly sweet (although not as much so as the white muscat varietals I’ve tasted) and just tart enough to keep things interesting.  Although I don’t know enough about this wine to speak with authority, I am guessing from the bright, transparent red hue and lack of tannins that the Red Lexia is made much like a White Zin or White Shiraz as well — that is to say, that the juice from the red skins is separated in the early stages of vatting, leaving a pleasant rose color but retaining the crisp, freshness of the juice without the heavier tannins and flavor that the skin itself bring. 

 Bottom line:  If you’re in the mood for a chilled, summery wine of medium sweetness, I’d definitely give Alice White’s Red Lexia a try.

wine’s website:  http://www.alicewhite.com/wines/redlexia.asp

My first experience with white wine was waaaaaay back in the 1990′s when I had just finished high school and had somehow managed to finagle a glass of Chardonnay from a disgruntled flight attendant.  I unpeeled my foil-wrapped chicken Marsala, opened up the individually-sized cheddar cheese (you know, the baby round ones in that red wax coating) and thrilled at the prospect of finally discovering what all the fuss was about.  Plastic glass in hand, I took a deep sip of my ill-gotten hooch.  Well, I was disappointed.  Not just that, but I truly hated it.  I couldn’t imagine why anyone would actually choose to drink this stuff!  (Of course, this was at a time when I drank copious amounts of kool aid and very, very, very sweet ice coffee.)  

At any rate, since then, I don’t know if I’ve ever met a Chardonnay that I have had strong positive feelings for.  But I think I’ve discovered the reason: I’m a sucker for sweet white wine.  It’s delicious and refreshing and (unless fortified or harvested late) often a little lower on the alcohol content.

Beringer’s Moscato is no different; it is crisp, brightly aromatic and just acidic enough to balance out the sweetness so you don’t feel like your drinking kool aid (no offense to the stuff — I’ve already confessed to having been an avid fan). Maybe it was the name “Moscato” which comes from the Muscat family within the Vitis vinifera species (the species that most of our well known wines come from such as Cabernet Sauvignon, Merlot, Chardonnay, etc.), but the flavor did remind me some of apple mixed with muscadine — which is a totally different species of grape (Vitis rotundifolia) grown largely in the southeastern United States.  

Oh, and the Beringer Moscato is pretty, too.  It looks like pale, liquid gold in a glass.

Bottom line:  I like it!  It is perfect for a dessert wine or just alone, and I actually tried it both at room temperate and chilled; I enjoyed both versions, but the chilled went better with my dinner of chicken and veggie fried rice.  I’d would definitely be amenable to getting this again.

 One last tip: if you’re interested in trying this or other versions of Moscato, note that “Muscat, Moscatel or Moscato” are all the same thing, just different ways of identifying this variety.

 wine’s website: www.beringer.com

Tittarelli Malbec
2005, Mendoza, Argentina, $14.00 for 750 ml, 13.5% Alc.
Red Wine

I was lured into breaking my less-than-ten-bucks-a-bottle rule upon spotting this wine at the store.  Malbec?  I’d never tried that one before.  I eschewed my budget-minded ideals and handed over the cash for a taste of this elusive varietal.

The first thing (and probably the only thing) that impressed me about this particular bottle was the color.  Upon pouring it, I was struck by its unusual darkness.  It was truly a black-red tint and darker than any other wine I’ve seen.  This might have raised my expectations some for an equally unique flavor, but alas, my expectations were unrequited.  Instead, I was assailed by the sickly-sweet taste of what was probably ascetic acid.  It was so overwhelming, I really just could not enjoy it.  It tasted like nail polish remover and vinegar with a nice dose of tannins mixed in.

I visited the website and noticed that Tittarelli has won lots of high reviews on its Malbec.  However, none of the reviews posted were for the 2005 vintage that I tried.

Moral of the story is, sometimes a few extra bucks do not buy a better product.

Bottom Line:  While I’m not ready to give up on Malbec — and I might even grant Tittarelli another chance at some point in the future – I don’t think I’ll be trying this 2005 bottling again.

Wine’s Website:  http://www.vinostittarelli.com

This is my new favorite wine under $10.00.  It has a depth to it that really sets it apart from other wines reviewed so far.  In fact, I liked the Fetzer Cabernet Sauvignon so much that I also tried the Fetzer Merlot and Fetzer Pinot Noir.  While both were tasty, neither held the combination of deep, earthy taste combined with a nice bite of acidity and the pucker of tannins that the Cabernet Sauvignon offers.  (But, both the Merlot and the Pinot are still definitely worth a try!)

The Fetzer Cabernet Sauvignon has an unusual, rolling flavor to it that really distinguishes itself from comparably priced beverages (and I’m sure more expensive ones, too).  I tried to put a finger on it, but I’m not sure how to describe it.  It’s medium to high on both tannin and acidity levels (which I actually prefer) but there is also a deep, earthy, rich, vanilla-oakiness that creates dimension and adds contrast and balance to the sharp bite of acid and the drying effect of the tannins.    In short, it’s really, really good!

Bottom line?  Snatch this one up.  It’s delicious.

wine’s website:  http://www.fetzer.com

Big Ass Shiraz

I like Shiraz.  I really do.  But when my husband brought me this bottle to review, I wasn’t sure how to take it.  I mean, it isn’t a very subtle hint at one’s physical endowments, is it?  Well, upon seeing my arched eyebrow after viewing the label, he assured me there were no untoward messages involved with picking this particular bottle.  I told him he was a sucker for marketing.

Enough of domestic issues.  You want to know if this is just another whimsical label masquerading a less than stellar bottle of grape juice, or if there is really something to that Big … kangaroo.  The answer?  There is.

Big Ass Shiraz pours with a deep, rich-red color and the flavor is very raisin-plummy with medium tannin (that pleasant, drying undertone that seems to grip one’s tongue).  However, what makes this Shiraz interesting to me is that it has a much higher acid level than other Shiraz I’ve had.  The acid really zings the tip of one’s tongue and makes the unsuspecting sipper take notice. Most Australian Shiraz bottlings are very “juicy” (for lack of a better word) and don’t have the backbone of strong acidity that makes other reds like Pinot Noir or even Cabernet Sauvignon so interesting.  This vino had all the pleasant full flavor of most Shiraz, but it also had a firm slap of acidity that gave it some oomph and added a layer of texture missing in other bottlings of this varietal. 

Bottom Line?  The Big Ass Shiraz is quite good and is a unique version of the Aussie varietal.  Definitely worth a try.

 Wine’s Website:  (Couldn’t find.  The bottle indicates it as www.bigasswines.com, but it does not appear to be the correct address.)

Matties Perch White Shiraz

No Vintage, SE Austraila, $5.50 for 750ml

Blush Wine

Lately,  I’ve noticed that a lot of companies are putting out new varietal versions of the White Zinfandel that has been so loved since the 1970′s.  Wine stores now offer all kinds of interesting permutations like White Merlot or White Shiraz.   Makes sense I suppose since Merlot and Shiraz are both abundantly-grown grapes that may have more product than the red wine market knows what to do with.  (In case you are new to drinking blush wines, varietals such as White Zin, White Merlot or White Shiraz are all made with the red grape of its namesake.  The juice of the red grape is bled off with the skins still on.  This allows the juice to absorb some of the red pigmentation and a bit of the flavor from the skin before being vatted separately.)

I decided to give Matties Perch White Shiraz a whirl.  I like the rich, thick flavor of Shiraz and was interested in finding out how much of that richness might carry over to its blush counterpart. 

Well, I have to say that the flavor left me feeling a little flat.  It was rather bland and uninteresting.  Almost like water.  It didn’t have the sweet zingyness that most White Zinfandels contain and lacked a tartness found in many white wines.   

I’ll say it is refreshing to sip on a hot day, but otherwise, I found the flavor to be too mild.  Not unpleasant, just not very interesting.

But, if you are throwing a pool party or a beach party or something equally active and outdoorsy, this might not be a bad wine to have in your ice chest.  It won’t cost you an arm and a leg and  the mildness of this quaff might be just what your guests are after.

Bottom line?  Pass it up if you are after an interesting blush to sip on.  But, if you are looking for a refreshing, cold light wine to bring to a summer party, it’s worth a try.

wine’s website:  http://www.mattiesperch.com/

2006 SE Australia, $5.50 for 750 ml

(Red Wine)

The Little Penguin Shiraz was such a pleasant surprise that I thought I would give their Cabernet Sauvignon a run for the money. Plus, I like thinking of cute little penguins wobbling around in hand-knit sweaters somewhere in New Zealand (see Little Penguin Shiraz post). It makes me happy.

True to Cabernet form, I detected that pleasantly sour, blackcurrant flavor and a nice acidic bite. The tannins were a bit lower that I would have expected from a Cabernet and I discovered this with some level of disappointment. I’ve grown to enjoy a nice dose of puckering tannins in my Cabernet Sauvignon.

While the flavor was pleasant, I preferred the denser-almost chewy-Little Penguin Shiraz to their Cabernet Sauvignon. The Cabernet was less complex and the flavor was of a sharper, less rolling-deep sensation.

Bottom line? I’m still KO’d by the Little Penguin. While the Shiraz is my favorite so far, the Cabernet also offers good value for the price.

wine’s website: www.thelittlepenguin.com

(no vintage) California $4.24 for 750 ml

(Red Wine)

What’s in a name?  Well, if the name is “earthy,” there are certain expectations that accompany it.  Earthy should mean rich and layered. Maybe a little thick and with round, dusty flavors.  And when you name a red wine “earthy”, but in French, well, then, you’ve really upped the ante.  It just seems that much more poetic, right?  At least, that’s probably what the goal was.

Despite my hopes for this inexpensive Merlot hailing from Woodbridge, California, I was quickly let down by the first whiff of La Terre Merlot’s ascetic acid and nail polish remover fumes. Sharp, sickly sweet-sour and without any depth of flavor, this wine has no redeeming qualities that I can think of.

I’d say that maybe it was just a bad year, but since it doesn’t have a vintage, I can’t really blame it on that, either.

Now, to be fair, I tasted La Terre Merlot with a fellow wine drinker who admittedly does not share my acute dislike for any hint of ascetic acid flavor. To him, the wine tasted “okay” but that was about as positive as the tasting notes got. For me, I downright disliked it and truly, I can’t even offer a description of fruit or woody or any other common flavors as I was simply overwhelmed by the sharp, ascetic acid domination.

wine’s website:  couldn’t find