Dry Creek Vineyards isn’t one of those jump up and down, shouting “look at me!” wineries. They thankfully haven’t gone down the animal-on-the-label road nor have they succumbed to posting promotional drivel on Facebook and Twitter. They’re thoughtful, consistent and course-stayers like the tortoise in the fable. Dry Creek’s tasty juice remains solid year after year, their marketing conservative, and their prices stay pretty reasonable. Not to mention that they’re still family-owned (since 1972), a marvelous feat in an industry that keeps consolidating as the recession crushes sales.
Read more: Wine review: Dry Creek 2009 Dry Chenin Blanc and 2006 Mariner
Not many writers admit it; some writers aren’t allowed but do it anyway; others look down their nose at those who do. I’m not talking about the flagrant use of semicolons but wine junkets. Bought and paid for wine trips, like Congressman and their lobbyists but without the private jets. It sounds ugly and sell out, but is it?
Read more: Diary of a wine junket: Can editorial integrity be bought?
Although Nobilo produces wines from all over New Zealand, this “regional collection” almost as good as their higher end Icon label. Tart but not shockingly mouth-sucking like some Marlborough Sauvignons Blancs, it has a lusciously well balanced acidity level. Characteristic grapefruit, but also tropical pineapple, pear and a lemon-lime finish. Light-bodied, refreshing and quite quaffable. Not to mention CHEAP!
Sweetness: 1
Read more: Wine review: Nobilo 2009 Sauvignon Blanc Marlborough (New Zealand)
On any given weeknight — and even with the extreme flavors of Chinese takeout — you can enjoy the beauty of a great wine and food pairing. You might think would be difficult to match them up, but it really isn’t. However, big red wine drinkers won’t find solace here, as Chinese food — even the beef stir-fries — lends itself to mostly white wines, especially those with a hint of sweetness.
Read more: The best wines to pair with Chinese food