Winestead: Consulting Services

Recommended This Week:

Try with a cured meats and cheeses:
Lini Lambrusco Rosso - "For how much Lambrusco Americans consume, very little of it is in the classic, dry style. This is too bad, because wines like this with their lovely raspberry froth, pronounced minerality and crisp finish are perfect with all kinds of cured meats and cheeses." - Aaron

Try with shellfish in a simple broth:
Hidalgo La Gitana Manzanilla - "I continue to say that sherries are the single most underappreciated class of wines in the world. On the dry end are finos and manzanillas, like this salty little number that captures the Gibraltar breeze in a truly magical way. Think of it as a martini and try with almonds, olives and just about any seafood." - Aaron

Try with a mushroom risotto:
Gruet Brut Blanc de Noirs - "It is a fact that the mind does not naturally invoke New Mexico when fine sparkling wine is mentioned. However, it should because the Gruet family is doing wonderful things there with Pinot Noir and Chardonnay, like this blond bubbly that manages creamy and crisp both, with lemony accents that would sing with a mushroom risotto." - Aaron

Try with a dish based-on red meat:
2009 Baudry Chinon Les Granges - "This wine has good distribution in major U.S. markets due to work by it's U.S. importer Louis/Dressner. Tons of varietal chalk and raspberry fruit on the nose and a palate showing bright acidity, red fruits and spicy herbal notes on the finish." - Aaron

See past recommendations here

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from my experiences as a professional wine buyer and general news from the industry.