Viberti Giovanni Langhe 2014 "Dolbà" Red Wine (DOC)

Viberti Giovanni Langhe 2014 "Dolbà" Red Wine (DOC), $7.64-$17.99, 89 points, poured an impenetrable purple/red with a broad clear rim and moderately leggy bowl.
The nose was soft dusty red fruit and floral notes.
The medium body gave a round, soft, and fruity mouth feel; fair acidity and easy tannins carried flavors of mulberry and red raspberry throughout the palate culminating in a mildly spicy finish with hints of fig and tobacco.
Alcohol was a compatible 13.5%.
Varietals were 60% Barbera and 40% Dolcetto, thus the "Dolbà" designation.
Paired fine with our BLTs.

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Villa Maria Marlborough 2017 Sauvignon Blanc (New Zealand)

Villa Maria Marlborough 2017 Sauvignon Blanc (New Zealand), $10.99-$15.99, 89 points, was a very light brass color clearing toward the glass rim.
Competing aromas of passion fruit and pink grapefruit were nuanced with fresh-cut hay and gooseberries.
Light-bodied with bright acidity managed flavors reflective of the aromas.
Finished on an enduring palate with ginger and a spot-on 12.5% alcohol.

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Col D'orcia 2012 Brunello DI Montalcino (DOCG)

Col D'orcia 2012 Brunello DI Montalcino (DOCG), $33.14-$39.99, 91 points, poured a core ruby red radiating a sunburst orange/red toward the broad meniscus and heavy hanging tears.
Aromas of red fruit and leather were just okay for me.
Medium-bodied with good acidity and a grainy underlayment of tannin carried flavors reflective of the aromas with black tea.
Finished long on a hot 14.5% alcohol and white pepper with truffle notes.

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Lobster Reef Marlborough 2017 Sauvignon Blanc (New Zealand)

Lobster Reef Marlborough 2017 Sauvignon Blanc (New Zealand), $10.19-$13.99, 86 points, was a light brass color with a glimmer of green.
The aromas of floral pink grapefruit and gooseberry were good.
Lobster Reef was a light, crisp, energetic, and refreshing white wine displaying the flavors reflective of the aromas; an archetypical NZ SB and without much distinction at that.
Finished as it began, and paired perfectly with my Ipswich fried clams.
The 13% alcohol was appropriate to the wine.

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Château Bellevue St. Émilion Grand Cru Classé 2014 Bordeaux Red Wine

Château Bellevue St. Émilion Grand Cru Classé 2014 Bordeaux Red Wine, $40.79-$47.99, 93 points, poured heavily viscous on the glass followed by a broad clear rim ring and increasingly impregnable purple/reds terminating black at the core.
The bouquet was busy with an unusual chocolate crème brûlée, followed by red raspberry, lavender, blueberry, and black fruits.
Full-bodied with good acidity and ubiquitous tannins managed to show off the bouquet to the palate, but with dissipating intensity.
The finish was a long ride with passengers of plum, licorice, chocolate, young tobacco, and parented with spicy peppers and a well-integrated 14% alcohol.
Paired perfectly with our meat-lovers pizza and garden salad.

Bordeaux Red Wine vintage 2014
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Moët & Chandon Mini Imperial (187ML) Champagne

Champagne, sardine's perfect pairing!

Moët and Chandon Mini Imperial (187ML) Champagne, $4.49-$11.99, 89 points, poured with a vigorous head of foam made-up of medium-sized bubbles, and a very light gold color grading clear long before the glass edge.
The nose typically showed toast, yeast, and a hint of lemon.
Crisp light-plus body showed good acidity and rightly reflected the nose with a touch of apple onto the palate.
Finished long on the fading palate (highlighting the lemon), a fizzy ginger, and a well-balanced 12% alcohol.
Paired perfectly with King Oscar's baby sardines in extra virgin olive oil.
For other wines to pair with sardines, and other unusual pairings, see:
Wine Pairing; exempli gratia (e.g.) PB-and-J

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Barone Ricasoli Castello Di Brolio 2012 Chianti Classico Gran Selezione (DOCG)

Barone Ricasoli Castello Di Brolio 2012 Chianti Classico Gran Selezione (DOCG), $50.14-$58.99, 92 points, poured a flawless ruby red with a bright clear rim-ring and moderate draping.
Aromatic red cherry, flowers, and a hint of mint were excellent.
The medium-plus body, early palate smooth, with good acidity and a plank of supportive tannin developed into an accelerating tart/spiciness which enlivened flavors of cherry fruit, earth, bay leaf, and fennel.
Finished very long on the trailing palate, a tingling white pepper, and an appropriate 13.5% alcohol.
Paired fine with our BLT wraps.
Varietals were 80% Sangiovese, 15% Merlot, and 5% Cabernet Sauvignon.

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