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April 2006

April 3, 2006

Veuve Clicquot — Rosé

This is not your ordinary Rosé, and it’s far from white Zinfandel. The famous Champagne house produced a non-vintage Rosé in its early beginnings back in 1775, but for the last hundred years or so, only the much pricier vintage Rosés would have been available at your local wine shop. This new product from Veuve Clicquot is fresh, light and destined to become a hot aperitif. Drawing on the success of the yellow label, the pink twist is sure to attract trendy drinkers. With a fine mousse and dark salmon hue, this Champagne greets you with raspberry and strawberry aromas. What follows is deep, intense and strong—all characteristically Veuve. Still red wine from specially cultivated grapes is added in the winemaking process; after three years of aging, flavors of dried fruit and Viennese pastries develop. Though light on the taste buds, this wine is perfectly balanced and can be enjoyed with food like white fish and light appetizers.

Rating: 15.5/20

Other Champagnes we've tasted
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April 10, 2006

Chaddsford — 2002 Due Rossi

Try a taste of small-town country life with this release from historic Brandywine Valley in southeast Pennsylvania. Chaddsford started in 1982 as a small venture producing only 3,000 cases of wine for local retailers, but now sells more than ten times as much all along the Northeast. This selection, however, is a small-lot wine with only 105 cases produced. A Barbera blended with the slightest bit of Sangiovese, the Due Rossi is both fruity and full bodied. Expect hints of strawberry, moderate tannins and a decent finish. Try it with a hearty lasagna or veal dish.

Rating: 13/20

Other Red Blends we've tasted
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April 17, 2006

Joseph Drouhin — 2003 Moulin-A-Vent

Here's a good value for a limited distribution wine—only 225 cases are shipped to the U.S. annually. The Moulin-A-Vent is a very versatile wine perfect for these mid-spring days, as it will pair with an array of foods and is a good sipping wine to boot. Great color and fruit intensity are some principle characteristics of this Burgundian product. Robust, balanced and yet delicate, it offers ripe aromas and spices. In the mouth it is soft and leads to a long finish. Get a hold of a bottle of 2003 if you can and drink it right now with hors d’oeuvres or accented fish dishes.

Rating: 14/20

Other Reds we've tasted
Check out our guide to Burgundy

April 24, 2006

Masi — 2001 Campofiorin

This Italian red blend (or Ripasso) created in 1964 uses Masi’s double fermentation process that has been used in Verona since ancient times. Classic Veronese grapes, mostly Corvina, are refermented on the residual pomace of the dried grapes used for Amarone wine production. This technique results in greater flavor, tannin and intensity. This ruby red wine shows hints of dried cherries, black currant and cocoa on the nose. On the palette, the wine is medium bodied with a bright finish. It is a bit stringent, however, and could benefit from some further ageing. Campofiorin pairs well with many pasta dishes, specifically those with rich meat or mushroom sauces, as well as mild cheeses and game.

Rating: 13.5/20

Other Red Blends we've tasted
Check out our guide to Italy
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Read about the wine world's most influential critic: Robert Parker, Jr.

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