Skagit Food Co-op blog:

CV, the wine guy

Wines Suited for the ol’ Bottle Test

Vidigal 2012 Vinho Regional Lisboa
Lisboa, Portugal
50% Tinta Roriz / 40% Castelao / 10% Touriga Nacional
Price: $9.99
I had the opportunity to give Vidigal the ol’ bottle test* the other day, and it completely took me by surprise. Yes, I did finish the bottle in one night, and no, I didn’t wake up with a headache. But, more importantly, it was absolutely delicious. We just couldn’t drink it fast enough. Produced from native Portuguese varietals, Tinto Roriz offers layers of spicy red fruit, Castelao provides savory tones, and Touriga Nacioinal adds structure and aging capacity. Portuguese wines tend to be made with only native varietals, and are better for it.

*the bottle test, of course, refers to the accidental (or planned) drinking of an entire bottle in one sitting. It is usually the result of being taken by surprise, having found a delicious wine at a great price. 

1749 Sauvignon Blanc, Pierre Chainer
Touraine, Loire Valley, France

This lovely Loire Valley white is everything a classic Sauvignon Blanc should be. Zippy and fresh, with notes of green apple, lemon curd, and grapefruit. Well-balanced in all the right places by its elegant and delicate nose. February is a great oyster month, and this should be your go-to oyster pairing wine. This bottle of wine will more than tempt you to seek out fresh oysters (and, of course, there is no shortage of perfect oysters in the area). We can all but guarantee that combination would make you a very happy person, indeed.

1749 refers to the year the family started producing wine. With over 250 years of experience from root to vine to wine, expect Pierre Chainier to give a superb value for the price.

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.