A few weeks ago I attended an open house and trade tasting event in Pendleton. The winery doing the tasting was the team from Columbia Crest, just across the river in Patterson. As I was walking over to the table, the thoughts running through my mind were akin to “blah blah blah…all we ever drink is Columbia Crest around here.”
But, as I tasted through the wines I was reminded that there is nothing blah about Columbia Crest, It’s parent Ste. Michelle Wine Estates, or any of the other sister wineries in the Ste. Michelle family. Actually, the winery is one you just can’t go wrong with.
Did you know that Ste. Michelle offers eleven popular wine labels that are all processed within miles of you? The company also partners with four very prestigious California brands, and twelve European brands. Each of those brands offers several different blends and varietals worthy of mention, and many of them have received near perfect scores in wine competitions and magazines all over the world.
The other night I tasted six different wines, and found each of them to be satisfactory in the least. But, one thing that stood out to me was that the wines were capable of meeting completely different tastes and budgets equally as well.
The first of the wines was Columbia Crest’s new baby, their 2010 Moscato. I loved the nose on this wine, full of lychee and white roses. The sugars were a little high, but balanced incredibly well with the acidity and alcohol to make this a great wine for spicy foods. I desperately wanted to drink this with some Ceviche. This wine isn’t in chain stores yet, so you’ll need to pick it up at your favorite wine shop in the area.
Next, I enjoyed two different Chardonnays from Columbia Crest. The Horse Heaven Hills, and the Indian Wells 2008 vintages. Both were great in their own right, but very much different from each other. The “Tripple H” as I like to call it, was a very drinkable mixture of apple, pear, and minerality both on the nose and the palate. The finish of light vanilla cream was nice.
Conversely, the Indian Wells was filled with pineapple and other tropical fruit flavors. The structure of this wine had so many layers to it, that it was clearly a wine to be served with seafood in creamy, rich sauces.
Next we tasted the 2008 Horse Heaven Hills, and 2008 Indian Wells Cabernet Sauvignons. Once again these wines were so strong, yet different in their own rights that I was honestly taken back a little. The Horse Heaven is once again a very, very drinkable wine. It has flavors of cherry, chocolate, anise, and spices. On the other hand, the Indian Wells is a very ripe and jammy wine with dark fruit and vanilla from the nose to the back palate.
Last, I tasted Erath 2008 Estate Pinot Noir. I’m a big Pinot fan, and Erath is one of my favorites. Red Plums and Orange zest mix with chocolate and vanilla in this wine to make a wonderful light wine worth drinking regardless of the time or place.
I really do suggest that you explore Ste. Michelle Wine Estates various brands. It truly is an adventure.
Enjoy!
Saturday, June 11, 2011
Saturday, June 4, 2011
Making It For A Ripe Old Age
I’m photographing a wedding this weekend for a beautiful young lady and the handsome love of her life. Other than being a “Rockstar” wedding photographer, Becky knows that I’m also the “One Rich Wine Guy” when I put a glass in my hand and my cape on in my off hours. Becky is the owner and publisher of Taste Tri Cities Magazine, which I also am a featured columnist in a few issues each year.
Becky approached me at a few days ago and asked me what local wines I felt would fit into their wine box ceremony for their wedding? They need a wine that will last to make it to their 10th anniversary. After all, the last thing that you want is the stuff my wife and I bought to make it to our 25th. The stuff has been vinegar for at least 15 years, so we’re serving it as salad dressing for our 25th next year.
After much thought, I suggested the Champoux Cabernet Sauvignon from Fidelitas, amongst other favorites of mine. But, since that conversation I’ve been pondering that question of what wines will stand up to aging.
Fifty years ago you needed more than just a little dust on the bottle in order to have a good wine. It was just expected that most European and Californian reds required considerable bottle time in order to be drinkable.
It really hasn’t been until the past few years that wines have been developed more and more to be consumed immediately. For the most part all wines that you find on the shelves in the United States today are “RTD” or ready to drink.
So, what does it take to have a good wine that can be stored for several years? Is it a certain bottling method? Is it juice sourced from a specific place? Is it a cork type? Is it just chance?
According to experts, most aging qualities in wine have to do with the pH balance in the wine. Wines that have a low pH balance tend to do better overall. That would mean that there is a high acid content.
Along with low pH, there should also be some strong tannins or flavor compounds in the wine in order for it to age well. Wines with the highest levels of tannin content tend to be Cabernet Sauvignons, Syrahs, Nebbiolos, and other like varietals. Wines that taste “green” like unripe vegetables or berries tend to fall into this category.
I know I’ll get some hate mail over this broad statement, but by and large I’ve found that this holds true: A good old wine, is a lot like a baby rattlesnake when its young. It should look safe enough, but messing with it will surely give you a bite. If you want a wine that will age, find one that pretty well rips your tongue out and stomps on it when it’s young.
I realize that the above statement is not always true. As I mentioned early in this column, the Fidelitas Champoux Cab is far from a dangerous wine to drink right now. It has silky, smooth tannins, and is pretty darn drinkable now. The difference is that this wine has depth to its flavors, and an intense tightness that loosens up when decanted over a period of days. With aging it will make a good wine that I know will bless Becky and Ryan on their 10th anniversary, and many more to come.
Enjoy!
Becky approached me at a few days ago and asked me what local wines I felt would fit into their wine box ceremony for their wedding? They need a wine that will last to make it to their 10th anniversary. After all, the last thing that you want is the stuff my wife and I bought to make it to our 25th. The stuff has been vinegar for at least 15 years, so we’re serving it as salad dressing for our 25th next year.
After much thought, I suggested the Champoux Cabernet Sauvignon from Fidelitas, amongst other favorites of mine. But, since that conversation I’ve been pondering that question of what wines will stand up to aging.
Fifty years ago you needed more than just a little dust on the bottle in order to have a good wine. It was just expected that most European and Californian reds required considerable bottle time in order to be drinkable.
It really hasn’t been until the past few years that wines have been developed more and more to be consumed immediately. For the most part all wines that you find on the shelves in the United States today are “RTD” or ready to drink.
So, what does it take to have a good wine that can be stored for several years? Is it a certain bottling method? Is it juice sourced from a specific place? Is it a cork type? Is it just chance?
According to experts, most aging qualities in wine have to do with the pH balance in the wine. Wines that have a low pH balance tend to do better overall. That would mean that there is a high acid content.
Along with low pH, there should also be some strong tannins or flavor compounds in the wine in order for it to age well. Wines with the highest levels of tannin content tend to be Cabernet Sauvignons, Syrahs, Nebbiolos, and other like varietals. Wines that taste “green” like unripe vegetables or berries tend to fall into this category.
I know I’ll get some hate mail over this broad statement, but by and large I’ve found that this holds true: A good old wine, is a lot like a baby rattlesnake when its young. It should look safe enough, but messing with it will surely give you a bite. If you want a wine that will age, find one that pretty well rips your tongue out and stomps on it when it’s young.
I realize that the above statement is not always true. As I mentioned early in this column, the Fidelitas Champoux Cab is far from a dangerous wine to drink right now. It has silky, smooth tannins, and is pretty darn drinkable now. The difference is that this wine has depth to its flavors, and an intense tightness that loosens up when decanted over a period of days. With aging it will make a good wine that I know will bless Becky and Ryan on their 10th anniversary, and many more to come.
Enjoy!
Wednesday, June 1, 2011
Beautiful View, Nice People, and Great Wine at Kitzke Cellars
Being a wine writer has its benefits, however, I'm usually met with clenched teeth behind the smiles when I visit a tasting room. This was clearly not the case with my visit to Kitzke Cellars this week. As a matter of fact, I received a nicely done e-mail, a phone call from my old friend Robin who now works with Kitzke, and a very warm greeting at the tasting room door by none other than Vickie and Paul Kitzke, the owners.
Kitzke Cellars is located just off Dallas road in West Richland. The easiest way to get there is take Interstate 82 to the Dallas Road exit. Go North, past Goose Ridge winery about 500 yards and you will see the signs on the west side of the road. The winery is located among several nice homes, at the top of the hill overlooking the entire Tri-Cities, Hanford, and the Columbia Reach. The view from the front of the tasting room is truly breathtaking.
The Kitzkes opened their tasting room officially 2 months ago. The family has been actively involved in orchards in the region since the 1970s. Slowly over recent years their orchards have been transformed into vineyards, and now they've started producing their own wines.
As I mentioned, I was met at the door by a very gracious Vickie Kitzke, soon followed by other tasting room staff, and last but not least, Paul.
First to taste was the winery's “Upside Down” label. It is a fun red-blend of Merlot, Cab Sauv, Syrah, and a balance of Cab Franc. Made and labeled in honor of their professional snowboarding son, the wine has flavors of plum, blackberry, and spice. A nice wine for $10.
Next I got to meet the Kitzke's beautiful daughter Janaina, and the wine that her parents named after her. Janaina Sensacao 2006 is a delicate red blend of Cabernet Sauvignon, Malbec, and Cabernet Franc. The wine is ripe with berry fruit, rhubarb, peppery spices, and a soft tannic finish.
Beyond their blends the Kitzkes have an enormous selection of single varietals as well.
The Sangiovese offers a nose and mouth-full of bright cherries, raspberries, and spice box. The light fruit mixed with a nice level of acidity blends well with the short tannins and alcohol to produce a great food wine. I would love to have this with putanesca sauce and penne pasta.
One of my weaknesses is for a good Cabernet Franc. It is hard to do Cabernet Franc well, and I think that the Kitzkes have done a great job with this one. Dark, ripe fruit is balanced nicely with herbs and floral accents. Soft tanins mix with the herbal qualities to give this wine a nice finish.
Next, I tasted the 2007 Cabernet Sauvignon. This wine offers a nice delicate mouth feel. I could clearly taste the fruit, the mocha on the mid-palate, and the lightly herbal finish to this wine.
I've saved my favorites for last. Kitzke's Syrah and Nebbiolo are definitely the stars of their lineup. My hardest time with these wines was choosing which one I was going to buy a few bottles of. The Syrah offers bright fruit on the front, dark berries on the mid-palate, and a soft finish of spice and lingering fruit. The Nebbiolo is complicated and beautiful. Anise and dark fruit on the front of the palate, mixed with herbs, violets, and finishing with dark cherry and vanilla.
Enjoy!
Saturday, May 21, 2011
Are You Man Enough To Drink Wine??
I don’t know why, but in this back-woods, northwestern part of America there is some unwritten code of masculinity or femininity that surrounds whether you drink beer as a guy, or wine as a girl. I’m here to call all you woosies out!
I’ve been drinking for more than half of my natural life. Many of those years have been spent at various tasting events. It never fails when I go to a tasting event where beer and wine are both offered, that the women all congregate around the wine bar, and the guys all congregate around the beer samples. What is up with that?
Now, I do need to admit that there is some biological evidence to suggest that the flavors of beer are more attractive to men than to women, but I know plenty of men who don’t like beer, and plenty of women who do. There are also very manly men who drink wine and very feminine women who drink beer.
The thing that gets me is that all healthy human adults have the same sets of receptors and neurons that allow us to taste and smell. In Europe and South America there are very manly men who drink wine every day. I dare you to call them sissies. There are also aboriginal people who make alcohol by vomiting up pieces of fruit and letting it sit in the sun for weeks on end. I dare you to drink that stuff. However, those folks think that the stuff tastes like heaven in a gourd.
This leads me to the hypothesis that there is some sociological reason why men in this part of the world have got it into their heads that they don’t want to drink wine. It isn’t that the wine tastes bad. Well, most of it at least. And, truly if they could think beyond the lizard portion brain, they would realize that wine has double the alcohol per ounce than most domestic beers, and a heck of a lot more punch than Keystone light or Busch Light. (Even if you shake the can and poke a hole in the bottom.)
Beyond the whole alcohol percentage thing there is more to think about. I’m not personally available for the meat market. As a matter of fact I’m happily married for 24 years to my beautiful bride this weekend. But, that being said, what are you morons doing over at the beer table when I’m hanging out with your mothers, wives, and lovers. You’re lucky it’s me and not some guy who is trickier with his wine stem.
The truth is chicks dig a guy who is into wine. I’ve seen many a woman swoon over a good looking winemaker like he’s a rock star. Even an ugly tasting room attendant gets more winks than should be allowed by law. While you guys are over there swilling your suds, the smart guys are at the wine table cleaning up.
Lastly, there is a direct correlation to those who drink wine and income level. There have been multiple studies done economically, sociologically, and in the marketing research realm to prove my point on this. Most men want to be upwardly mobile in their professions and careers. Men who drink wine have a high correlation with increased economic status.
So, the next time I’m at a tasting event with you, I hope to see you other guys at the wine bar. Don’t worry. We can still tell fart jokes and scratch ourselves if it makes you feel more comfortable.
Enjoy!
I’ve been drinking for more than half of my natural life. Many of those years have been spent at various tasting events. It never fails when I go to a tasting event where beer and wine are both offered, that the women all congregate around the wine bar, and the guys all congregate around the beer samples. What is up with that?
Now, I do need to admit that there is some biological evidence to suggest that the flavors of beer are more attractive to men than to women, but I know plenty of men who don’t like beer, and plenty of women who do. There are also very manly men who drink wine and very feminine women who drink beer.
The thing that gets me is that all healthy human adults have the same sets of receptors and neurons that allow us to taste and smell. In Europe and South America there are very manly men who drink wine every day. I dare you to call them sissies. There are also aboriginal people who make alcohol by vomiting up pieces of fruit and letting it sit in the sun for weeks on end. I dare you to drink that stuff. However, those folks think that the stuff tastes like heaven in a gourd.
This leads me to the hypothesis that there is some sociological reason why men in this part of the world have got it into their heads that they don’t want to drink wine. It isn’t that the wine tastes bad. Well, most of it at least. And, truly if they could think beyond the lizard portion brain, they would realize that wine has double the alcohol per ounce than most domestic beers, and a heck of a lot more punch than Keystone light or Busch Light. (Even if you shake the can and poke a hole in the bottom.)
Beyond the whole alcohol percentage thing there is more to think about. I’m not personally available for the meat market. As a matter of fact I’m happily married for 24 years to my beautiful bride this weekend. But, that being said, what are you morons doing over at the beer table when I’m hanging out with your mothers, wives, and lovers. You’re lucky it’s me and not some guy who is trickier with his wine stem.
The truth is chicks dig a guy who is into wine. I’ve seen many a woman swoon over a good looking winemaker like he’s a rock star. Even an ugly tasting room attendant gets more winks than should be allowed by law. While you guys are over there swilling your suds, the smart guys are at the wine table cleaning up.
Lastly, there is a direct correlation to those who drink wine and income level. There have been multiple studies done economically, sociologically, and in the marketing research realm to prove my point on this. Most men want to be upwardly mobile in their professions and careers. Men who drink wine have a high correlation with increased economic status.
So, the next time I’m at a tasting event with you, I hope to see you other guys at the wine bar. Don’t worry. We can still tell fart jokes and scratch ourselves if it makes you feel more comfortable.
Enjoy!
Phone Apps Put Wine At Your Fingertips
Sometimes I really have to admit that I’m a simpleton when it comes to this whole wine writing thing. Sure, I’m better than the occasional binge drinker who has an attitude about everything and chooses to spout it on the internet.
On the other hand, not a week goes by that I realize that my talents as a wine writer are miniscule compared to some of my friends out there who are legitimate journalists with years of wine writing experience. This is one of those weeks where I know that I’m still writing on cave walls with a dirty stick compared to one of my wine journalist friends.
This week I received an email from Natalie MacLean, a long-time wine journalist and certified Sommelier. Her book “Red, White, and Drunk All Over” is a fantastic read, and she is a regular contributor to her own blog, as well as several other well known wine journals as a freelance writer.
Natalie has released her own smart phone application, which offers you the ability to search over 150,000 reviews of wines, find the right wine while you are standing in the isle of the store, and to know what the best pairings would be for the wine you are about to purchase.
As I’ve shared in the past, one of the things that is forming the wine industry right now is social media. The power of Facebook and Twitter in the world of wine is reaching new heights every day. Natalie’s phone application allows you to share back and forth with friends your own tasting notes on the wines you find.
The application also has a shopping list function as well as a personal wine cellar tracker. This is extremely attractive to someone like myself, who has no idea what I’ve got in my cellar at any time and only knows when I go digging through the wine boxes that are stacked up down there.
I also appreciate the application’s ability to teach me a little more about wine. Being a “know it all” on the subject, I’m not one to ask questions for the sake of looking stupid. However, if a subject comes up and I don’t know what a particular method or piece of equipment is I can rely on the application’s glossary function to bail me out.
MacLean, who paired up with a company called Fluid Trends, built the application some time ago, and has been quickly filling it with content that is fun and informative. Quite impressive to me, the application is available through iTunes as well as through Blackberry Ap World.
The only down side is that there isn’t an official application for Droid yet. However, you can run it on the Droid platform through her mobile website at www.nataliemaclean.com .
To become friends with Natalie on her facebook go to www.facebook.com/natdecants. In order to follow her tweets on Twitter you can get to her by going to www.twitter.com/nataliemaclean. Or, if you just want to check out and subscribe to her newsletter I suggest going to www.nataliemaclean.com.
Enjoy!
Monday, May 9, 2011
L’Ecole Label Re-design and Upcoming Regional Tasting Events
Yes. The scuttlebutt is true. The world famous schoolhouse label that has graced the front of every bottle produced by the L’Ecole No. 41 winery since the 1980s is going away.
After much soul searching, and a complete redesign, owners Marty and Megan Clubb, made the change in the label in March of this year. The new design is a much more elegant and upscale drawing of the famous schoolhouse.
Although it was fun, the old, childlike drawing of the schoolhouse didn’t really lead the consumer to understand the quality and depth of the product in the bottle. This was definitely a problem as the winery has consistently produced high scoring wines that have attracted them to the world market.
L’Ecole produces wines from some of the best vineyards in the United States. With juice being sourced from Walla Walla’s Pepperbridge and 7-hills, and the Columbia Valley’s finest vineyards, the look on the outside of the bottle needed to match the exquisite quality and craftsmanship on the inside. This new label really brings the look and quality together.
The new label is being released currently, with this year’s spring released wines. You can view the new labels, which will be coming to stores and establishments in the area soon, or by going to the winery. For a special tasting and viewing opportunity in the Hermiston area, the winery will be a special guest at Farmer’s Kitchen on June 2nd from 5p.m. to 8p.m.. It would be great to see you there!
Speaking of tasting events, there are a number of events going on in the region over the next few weeks. Here is a short list of events soon to come:
If you’re “jonesing” for a great glass of wine, and you happen to be in the area, I suggest touring Baker city with Jones winery. They will be at Bella’s from 3 p.m. until 4:45, and at Earth and Vine from 5 p.m. until 7 p.m. on the 12th of May.
Great Pacific in downtown Pendleton will be hosting my friends from Saviah Cellars on May 13th. If you haven’t had any of Rich Funk’s “Jack” lineup, I’m sure you’ll be in for a treat. Everywhere I go I’m finding this label as the hip new glass-pour wine in the Northwest. Hopefully he’ll also be showing off his other labels as well.
Something I definitely do not want you to miss is the opening of Graybeal Distributing’s new expansion. On May 19th, my friends and past employers, Maryl and Barry Featherstone, and the whole Graybeal clan will open the warehouse for tours and tastings. The staff of Ste. Michelle wine estates will be on hand pouring vintages from their extensive lineup, as well as my old buddy Lloyd from Full Sail Brewing who always has a new brew to taste or story to tell. Starting at 5:30 p.m. and running until 7 p.m., I highly suggest attending this event.
Just in case you are one of those people who enjoys beer a little more than wine, I want to invite you to Bellinger Farms on June 2nd, or to Great Pacific on June 3rd for their Laguintas Brewery tastings.
As with every time I tell you about tasting events in the region, I ask you to be safe, find a designated driver, or plan to stick around before driving home. I want to be able to see you at the next event!
Enjoy!
Not all Port Is Sweet
A few weeks ago I received a couple of bottles of wine from my friends at Calhoun and Company, a marketing and communications firm that represents some of the world’s finest vintners.
When I opened the box I read the labels, which said that the wines were from Portugal. I have to admit I kind of set the box aside, thinking that I wasn’t really in the mood to drink or write about “Port” wines. Little did I know the treasure that I laid down beside my desk.
Finally, this week, I pulled the bottles out of the box and took a good long look at them. The vintages were a 2008 Vale do Bomfim, and a 2008 Prazo de Roriz, also from Northern Portugal.
Still, not taking a close enough look, I pulled the cork and proceeded to taste the Bomfim just to get myself in the mood. Wow! I suddenly realized that I wasn’t dealing with a bottle of fortified wine from Portugal. I was dealing with a rich and complex wines made from Portuguese varietals.
Vineyards that supply the famous wines that we know and love here in the states as “Port” also produce table wines that are enjoyed by the locals and their favored guests. As for the Vale do Bomfim, the Symington Family’s Douro Valley Vineyards produce the grapes for Dow’s Port wines.
For many years they have held back a portion to blend for themselves and enjoy with their meals. Recently, the family made a decision to make this non-fortified blend available to the world market. I am happy to be one of the first in this region to taste this fantastic wine.
Vale do Bomfim is made from a blend of Tinta Barroca, Tinta Roriz, Touriga Nacional, and Touriga Franca. The grapes are all picked by hand, fermented in steel, and aged in American Oak for 9 months. The color is very dark purple, with a nose of herbs and spice. This wine fills the mouth with dark wild berries, herbs, and spice. A very exotic blend of wine, with soft tannins on the finish.
I found this bottle to be better on the second day, and even better on the third as it had the opportunity to open up and get some air. I suggest decanting this wine, and serving it with chorizo or your favorite barbeque. The recipe that I received with my kit was for blue cheese burgers, which sounds like an awesome pairing.
The Prazo de Roriz comes from one of the oldest estates in the Douro (Northern) region. Dating back to the early 1700s, this estate is known for its single vintage Ports.
Much like the Bomfim, the Roriz pours into the glass a very dark, rich purple. Its blend of Touriga Nacional, Tinta Roriz, Touriga Franca, and Tinta Francisca shows up in the glass with a nose of black cherry and dark plums. This wine shows a gentle supple quality that allows the fruit to show through beautifully. Soft tannins finish this wine with a velvety texture.
The pairing suggestion for this wine was a Grilled Chicken with hot sauce marinade. I think it would go nicely with this or with lamb chops, or even a nice T-bone steak.
These wines are soon to come to this region, priced at $12 for the Bomfim, and $17 for the Roriz, I would definitely suggest them on your table this summer.
Enjoy!
When I opened the box I read the labels, which said that the wines were from Portugal. I have to admit I kind of set the box aside, thinking that I wasn’t really in the mood to drink or write about “Port” wines. Little did I know the treasure that I laid down beside my desk.
Finally, this week, I pulled the bottles out of the box and took a good long look at them. The vintages were a 2008 Vale do Bomfim, and a 2008 Prazo de Roriz, also from Northern Portugal.
Still, not taking a close enough look, I pulled the cork and proceeded to taste the Bomfim just to get myself in the mood. Wow! I suddenly realized that I wasn’t dealing with a bottle of fortified wine from Portugal. I was dealing with a rich and complex wines made from Portuguese varietals.
Vineyards that supply the famous wines that we know and love here in the states as “Port” also produce table wines that are enjoyed by the locals and their favored guests. As for the Vale do Bomfim, the Symington Family’s Douro Valley Vineyards produce the grapes for Dow’s Port wines.
For many years they have held back a portion to blend for themselves and enjoy with their meals. Recently, the family made a decision to make this non-fortified blend available to the world market. I am happy to be one of the first in this region to taste this fantastic wine.
Vale do Bomfim is made from a blend of Tinta Barroca, Tinta Roriz, Touriga Nacional, and Touriga Franca. The grapes are all picked by hand, fermented in steel, and aged in American Oak for 9 months. The color is very dark purple, with a nose of herbs and spice. This wine fills the mouth with dark wild berries, herbs, and spice. A very exotic blend of wine, with soft tannins on the finish.
I found this bottle to be better on the second day, and even better on the third as it had the opportunity to open up and get some air. I suggest decanting this wine, and serving it with chorizo or your favorite barbeque. The recipe that I received with my kit was for blue cheese burgers, which sounds like an awesome pairing.
The Prazo de Roriz comes from one of the oldest estates in the Douro (Northern) region. Dating back to the early 1700s, this estate is known for its single vintage Ports.
Much like the Bomfim, the Roriz pours into the glass a very dark, rich purple. Its blend of Touriga Nacional, Tinta Roriz, Touriga Franca, and Tinta Francisca shows up in the glass with a nose of black cherry and dark plums. This wine shows a gentle supple quality that allows the fruit to show through beautifully. Soft tannins finish this wine with a velvety texture.
The pairing suggestion for this wine was a Grilled Chicken with hot sauce marinade. I think it would go nicely with this or with lamb chops, or even a nice T-bone steak.
These wines are soon to come to this region, priced at $12 for the Bomfim, and $17 for the Roriz, I would definitely suggest them on your table this summer.
Enjoy!
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