When it comes to deciding which wines to put on our list, I have one simple, overarching criteron that guides my choices.  I ask myself, do I enjoy drinking it?

There are countless choices of varietals, styles and regions available and just as many opinions.  One can get lost in research trying to find out how a certain wine rates among experts.  In so doing, it’s easy to put together a list that is both impersonal and lifeless.  What does it matter if the list gets a stamp of approval by a group of people which will never even step foot in your establishment to enjoy food and drink? If I don’t enjoy it, what does their opinion matter?

Each of these wines I take pleasure in personally and I recommend them wholeheartedly.  I would be glad to make a suggestion for pairing with our food.

–White–

2007 Wolf Gewürztraminer Germany

Very pale in color, but filled with green apple and light brown sugar. Made by the same wine maker as our Dr L Reisling.

2010 Armida Chardonnay Russian River Valley, California

Full of fruit and creamy texture without the buttery and oaky flavors that can dominate this varietal

2010 Docil Vinho Verde Portugal

Vinho Verde is translated “green wine,” a fresh, young wine from the Minho region in northern Portugal.  I recommend this with spicy food, as the acidity cuts through the heat nicely.

2010 Poet’s Leap Reisling Colombia Valley, Washington

I love the fresh, crisp acidity in this white wine, with ripe peach and flinty mineral notes

2009 Domain Serene Coeur Blanc Willamette Valley, OR

Karen and I were dining at The Blue Orchid during the holidays, and the sommelier suggested this white wine with our meal.  After the first sip, I vowed to get it for my list, but ran into a problem; only a few bottles were allotted to Nebraska.  When it finally became available, I snatched it up.  Hyperbole aside, it is without a doubt the best wine I have ever tasted.  I would add “magic,” but I don’t want to overdo it.

The varietal used is Pinot Noir, which is typically made into a red wine, using the skins to achieve its color. The name, Coeur Blanc, is translated “white heart,” because the grape is pressed gently to minimize contact with its skin, taking only half of its usable juice. It is first fermented in French oak barrels for 15months, then bottle aged another year.  This obsessive attention to detail begats an unforgettable complex blend of citrus fruit, wood and mineral stone.

–Red–

2009 Broadside Propietary Red Napa, California

I like winemaker Chris Brockway’s approach to crafting wine; to minimize intrusion and manipulation and allow the grapes to reflect the uniqueness of each season and location in which they were grown. This is a full bodied, well balanced blend of Cabernet & Syrah.

2008 Mollydooker “The Boxer” Shiraz Austrailia

I like to let our staff give input about our wines, and this one was a unanimous vote to put on the list. If I could use only one word to describe it, I would use BIG.  It has strong, beefy tannin that stands up to equivalent food choices; like our chili, smoked brisket, and steak & ale pie.

2007 Miner Sangiovese Mendocino, California

Sangiovese is the most widely planted red grape varietal in Italy. It is the primary grape used in making Chianti and is a great first choice for our tomato-based pasta dishes. This wine is 100% Sangiovese, with dark cherry fruit and aromatic cedar notes.

2007 Hendry Block 7 & 22 Zinfandel

When the Hendry representative visited here with her wines, I was immediately impressed by her intimate knowledge of her product.  As we tasted, she described every varietal, every nuance effortlessly as if expressed from personal enjoyment rather than rote memory.  When a person is truly excited about something, it’s difficult for me not to be unaffected. This zin was among those we tasted. I’m a sucker for its dark, rich, jam-like fruitfulness.  I also find pleasant dark chocolate notes, as well.

2007 Baileyana Pinot Noir Edna Valley, California

Pinot Noir is not usually my first choice in wine since they can be hit or miss and at times a bit thin, but this one has caught my attention.  Made from older growth vines, the grapes yield a substantial body in the middle with mellow tannin and pleasant dark cherry fruit.  If pinot noir is your varietal, I’m sure you will find this one very enjoyable.

2009 The Prisoner Napa, California

Owner and winemaker Dave Phinney received from his father an original Francisco Goya etching on his twelfth birthday.  He had requested a skate board. This etching was the inspiration for his first label many years later. It’s a beautiful blend of 49% Zinfandel,19% Cab,18% Syrah,7% Petite Sirah,3% Charbono and 1% Grenache, the end result is an incredible food wine with dark red fruit of currant and blackberry.  I love this wine for its extremely long finish.

2007 Calafia Cabernet Sauvignon Napa Valley, California

From the personal line of veteran winemaker Randall Johnson, this bottle shows his skill and years of experience.  He adds just a touch of malbec & petit syrah to bring out the nuances of the fruit and spice notes that grace this wine.