Pack in the reds
Get the most out of full-bodied reds before it gets too hot
It is simple! It is getting warmer and I still have quite a few full-body reds on my tasting notes. Therefore we move straight on to five reds that have been tested recently.
2003 Bertani Catullo Rosso, IGT, Veneto, Italy, Alcohol Volume 13%
A combination of 60 per cent Cabernet Sauvignon and 40 per cent of Veronese variety, Corvina, both of which spend time in barrels – the Cabernet in French oak and the Corvina in Slavonic oak. The wine has an intense red colour with a slightly violet ring of froth. It is aromatic and attractive on the nose with sweet, enticing blackberries and blueberries in combination with dried cherry scents reminiscent of a Valpolicella, along with spicy notes on a woody background. Fresh and bright, crisp red fruit and mouth watering acidity over smooth, well-integrated tannins. It is a well-balanced, food-friendly and refined red akin to a Valpolicella on steroids or a lighter Amarone but with a character of its own. With its juicy, tart, dried-fruit flavours, this would be a natural with the dark, earthy and rich flavours of duck or dark turkey meat, and I could see it accompanying, as with Amarone, fresh light curls from a wheel of Parmigiano Reggiano. Serve at 16? to 18?C.
Imported and distributed by La Vinotheque
2001 Palivou Estate, Terra Leone, Single Vineyard Selection, Local Peloponnese, Greece, Alcohol Volume 14%
Palivos Estate is located on Ancient Nemea, just steps from the temple of Zeus. George Palivos, a third-generation winemaker, has carefully selected his vineyards in the heart of Nemea for the production of high quality wines. This is a typical Cabernet Sauvignon with a dark garnet colour. There is a luscious red forest fruit on the nose and palate, the blackcurrant dominance is in evidence against a backdrop of spicy oak and fresh mocha. Soft and juicy fruit flavour, well balanced with crisp acidity and light, round tannins. There is a surprising amount of fruit for a five-year-old wine and this is not going anyplace soon and surely it will improve with a few more years in the bottle. Serve at 16? to 18?C with savoury cheese and piquant red meat – it was excellent with Beef Wellington.
2005 Hardy’s Cabernet Sauvignon – Merlot, Stamp of Australia, South East, alcohol Volume 14%
And now for something completely different. A New World wine that is easy to drink at an affordable price. The stamp range is identified by the original Australian postage stamp, dating back to 1937, which is featured on all Stamp of Australia wines. Bright purple with deep red hues. As expected, intense fruit aromas of plum and blackcurrant complemented by vanilla oak. On the palate the same fruit is evident along with cinnamon and cigar box notes. Good persistence of flavour on the aftertaste. This wine is the ideal accompaniment – served at 16? to 18?C – to roast or barbecued beef or tomato-based pasta dishes.
Imported and distributed by Desras Trading
2004 Skouras, Nemea, Grand Cuv?e, O.P.A.P., Peloponnese, Greece, Alcohol Volume 12.5%
An appellation of origin Nemea of high quality, the vineyards stretch across the village of Gimno. This Grand Agiorgitiko grape variety wine is kept in used Alliers barrels for 12 months followed by six months of bottle ageing. Deep red ruby colour, cherry and huckleberry, with hints of sweet oak on the nose, rich damson mid palate with hard edged tannins, frank and intense, full-body. The aftertaste is good, the fruit characters lasting long in the mouth. Food harmony exists with beef stifado where the sweetness of the onions combines with the spices. Excellent with beef a la Provencal with olives and meat balls (soutzoukakia) Smyrna style. Serve at 18? C.
2000 Methy, K&K Vasilikon Winery, Pafos regional, Alcohol Volume 13%
Back to Cyprus, with the third brand wine of Kathikas village K&K winery of the Vasilikon and Ayios Onoufrios fame. A wine produced with patience and quality in mind. After two years of maturing in brand new barrels of French oak and another two years of ageing in the reducing environment of the bottle, this is a clear, very dark red garnet colour. Ripe, black fruit aroma with distinct herbal whiff of the countryside. Full extracted black cherry and blackberry fruit on solid framework of fresh-fruit acidity. Tannins are present, the body lighter than the previous vintage. Accessible now, served at 18?C with red meat stews, roast lamb with herb sauce and medium flavour cheese.
