In this CTV News at Noon chat, we chat about pairing wine with the season as often in the spring and summer, we enjoy lighter wines with seafood and salads.
Balthasar Ress Kabinett Hattenheimer Schützenhaus Riesling 2011, Prädikatswein, Rheingau, Germany
Love it! Ripe peach and pear edge with lime zest. Medium-bodied and delightful. Pair with just about anything but for starters try seafood, medium curries and spices, Asian dishes. Drink: 2013 – 2019 735241 10% M 750 ml. $17.95 Score: 92/100.
Reichsgraf Von Kesselstatt Piesporter Goldtröpfchen Riesling Spätlese 1999, Prädikatswein, Mosel, Germany
Sweet with ripe apricot and honeysuckle notes. Light-bodied and aromatic. Great with very spicy and hot dishes. Food matches: blue-veined cheeses, spicy sushi. Drink: 2012 – 2016 313502 8.5% MS 750 ml. $19.95 Score: 88/100.
Rosewood Estates Natural Fermentation Reserve Pinot Noir 2009, V.Q.A., Twenty Mile Bench, Niagara Peninsula, Ontario
Tart cherry and cranberry on the nose, with some toasty vanilla spice notes on the palate from oak aging. Medium- to full-bodied and smooth. Nice finish. Will cellar for 3-4 years. Drink: 2012 – 2016. 318345 13% XD 750 ml. $39.95 Score: 90/100.
Bonterra Pinot Noir 2010, Mendocino County, California
This organic wine has just 6 mg/l of free sulphur. Lovely cherry-berry flavours on the nose and palate. Fleshy sweet berry fruit unfurls on the palate with luscious, full-bodied layers of pleasure. Finishes long and lovely. Drink with planked salmon. Drink: 2013 – 2016 317685 14.1% XD 750 ml. $19.95 Score: 91/100.
Posted with permission of CTV News at Noon.