Skagit Food Co-op blog:

CV, the wine guy

Food-Friendly Fall Wines

Domaine Montmartel 2014 
Varietals: 40% Grenache, 30% Syrah, 30% Carrignan
Region: Côtes du Rhône, France
Price: $11.99
New to the Co-op’s Organic wine section is a lovely direct import from Grape Expectations, a wine importer based in California’s Bay Area. Domaine Montmartel has prime vineyards located in the Côtes du Rhône villages of Visan, Valréas, Tulette, and Saint Maurice. The owner, Damien Marres, believes that the vines should be interfered with as little as possible and over the last few years has been converting his entire estate to organic farming. Based high up on the hillsides of the Côtes du Rhône Villages appellation, Damien’s vineyards benefit from the best terroir, with excellent natural drainage and full exposure to the sun promoting rich flavor concentration in the wines. The grape varieties planted are mainly Syrah, Grenache, and Carignan, producing fruity, easy to drink wines that are nevertheless complex and full bodied. An ideal accompaniment to the Sunday roast.

This wine has plenty of rustic regional character, very natural unforced quality, a well-structured palate with black berry and plum fruits, violets, and cedar wood with a dusting of pepper.

3 Ball Zinfandel
Varietals: 
Zinfandel
Region: Amador, Sonoma, Paso Robles appellations in California
Price: $10.99
3 Ball provides the California zinfandel experience with a touch of class. On the nose, bright boysenberry and raspberry fruit with dusty rose and hints of herb and spice. On the palate, rich berry fruit, mineral, and spice with hints of coco. Elegant tannins build the mid palate and trail into a long leathery finish laced with toasted oak. This is a wine designed for food. Pair with rich stews, grilled meats and a classic accompaniment to BBQ ribs and tomato-based sauces.

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.