Skagit Food Co-op blog:

CV, the wine guy

Perfectly Robust Reds from Washington & Spain

Murray Cabernet Sauvignon 2012
Hightower, Benton City — Columbia Valley, Washington
Now, THIS is what Washington can do with grapes. Considered to be the best Washington Cabernet under $18, this bottle from Murray Winery is rich, full, complex, and wonderfully satisfying. Blackberry, plum, tobacco, and balanced tannins create a remarkable structure, flavor, and aroma. Pair this with red meat, wild boar or steak!

78% Cabernet, 8% Cabernet Franc, 7% Merlot, 7% Petite Verdot — $16.99
* Look for this bottle on the endcap facing the deli case. It will feature the new sign that reads, “Featured in The Co-op Scoop!”

Gordo Red Blend 2012
Yecla, Spain — Iberian Peninsula (Southeast Spain)
The Mata family produced wine in Malaga, Montilla, Sanlucar, Rioja, and other Spanish regions for four generations before closing down production in 1972. Jose Mata was the winemaker at the time. Three decades after closing its doors, the winery is back up and running, with Jose’s sons, Alberto and Patrick, at the helm. Gordo (Patrick’s nickname for his father) plays tribute to Jose and the legacy of Mata family wines. This robust, elegant Monastrell-Cabernet exhibits the freshness and lifted flavors that come from grapes grown in chalk, at fairly high elevation (2,339 ft).

You can expect flavors of black cherry, smoke, raspberry, licorice, and smokey oak. Serve this luscious, fruit-forward wine with pork, Indian food (especially Tandoori), blue cheese, or BBQ chicken.

This vintage was awarded 91 points from Robert Parker.

70% Monastrell, 30% Cabernet Sauvignon — $14.99
* Look for this bottle in the angled box that is just below the “Southern Hemisphere” section of wines.


By: CV, The Wine Guy

CV, The Wine GuyCV is our resident wine guy and our newest cheese specialist. And he’s here to give you generous, succinct, friendly advice on wines (and cheese). CV is quick to say that he’s not a wine “expert” — he’s not the person to go to for fancy terminology — but he does know wine, and approaches it with robust energy and a desire to match wine with people, food, and experiences.