Vouvray, Goulaine, Loire, France, 2007.
Made from Chenin Blanc grapes in the Loire Valley of France. A pale gold or straw color with a hint of green. Smells oddly (but strongly) of salt-cured olives, as well as guava, honey, flowers, and quince. However, upon a second sniffing the olive smell had completely dissipated and it smelled just like sweet guava. A semi-dry wine (hint of sweetness) that is highly acidic and refreshing, with very complex, delicious honey and tropical fruit flavors.
Vouvray is one of the most underrated wines, but according to this prime example, one of the best whites around!
Orpheus, Petite Sirah, Lolonis, Redwood Valley, Mendocino, California, 2005.
Petite Sirah is a distinct variety of grape, not to be confused with its parent, Syrah/Shiraz (it is a cross between Syrah and Peloursin).
This organic red wine has a superbly complex aroma of dried figs and berries, dark chocolate, black pepper, and coconut. It has a very full body, and the taste - spicy and reminiscent of fresh pomegranate, with just the right amount of tannins - would perfectly complement rich, fatty meats. One of the few red wines I've found tolerable...
(I'm currently trying to overcome my dislike of wine, particularly reds. If I say something is okay, it's an excellent wine!)
Ten year Tawny Port, Taylor Fladgate, Douro, Portugal, n.v.
Yum. Sadly, the only exceptions to my wine aversion are sweet whites (still or sparkling - particularly late harvest Riesling or Gewurztraminer, botrytis wines (Sauternes), presumably ice wine (I haven't tried any yet), the sweeter Champagne-style wines, and fortified wines). Which means I like Port. And this Port was delicious! It smelled so caramelly and nutty, like molasses and brown sugar and pecan pie, and the taste was of all those fragrances, plus fresh black figs and dried fruit and honey. It was sweet and acidic and oh so good. I would love to try it with a nice rich Colston Bassett Stilton...