Typically found in full-bodied red wine, this type of wine are grown in higher altitudes. Tempranillo has flavors of cherry, plum, earthy mineral, and strawberry mixed together.
This wine is very strong grape that has a spice quality that flows smoothly in your mouth. This is commonly found in red blends wine.
A smooth red wine that is soft, lush, velvety, and is rich in flavor that has matured tannins.
Wine with Food: California Gamay Beaujolais By Paul Kalemkiarian Sr. | November 1984 If you are presently a white wine enthusiast yet wish to develop a red wine palate, this is the wine to start with. Many people who say they like white wines only, do so because they have usually been turned off by… read more »
Wine with Food: La Tache By Paul Kalemkiarian Sr. | January 1985 I was stopped by a young mother at a shopping mall last month. She had her two children with her. They were restless, so I did not have the opportunity to answer her question fully. I did not catch her name. She had… read more »
Wine with Food: California Barbera By Paul Kalemkiarian Sr. | April 1984 The next time you are planning Italian fare for your meal, consider this wine. It has a place in that context for many reasons. It is a pleasant departure from the traditional Chianti that most everyone seems to reach for when Italian food… read more »
Wine with Food: Georges de Latour By Paul Kalemkiarian Sr. | July 1983 What do you serve with a bottle of Georges de Latour? This wine has become so legendary that the name is “dropped’• by wine collectors to establish the credibility of their wine cellars, by beginners as a standard in awe, and by… read more »
Wine with Food: Beaujolais Nouveau By Paul Kalemkiarian Sr. | March 1983 I have fallen victim to the personal computer age! After a modest contribution to this giant industry, I now can process these words on my word processor. In fact, it is really slick! I do not know how I did without it all… read more »
Wine with Food: Dessert By Paul Kalemkiarian Sr. | January 1983 The absolute crowning touch to a meal, in my opinion, is the serving of a wine with dessert, or maybe for dessert. It is so much more substantive than the traditional cordials or liqueurs with their loud flavors. The alcohol content is less, and therefore there is… read more »
Cabernet Sauvignon, 1977. Hill-Smith Estate, Chairman’s Selection| Vintage Wine History and Information
CABERNET SAUVIGNON. 1977 –HILL-SMITH ESTATE, CHAIRMAN’S SELECTION by Paul Kalemkiarian Sr | January 1985 In 1847, master brewer Samuel Smith, the founder of Hill-Smith Estate, left England for Adelaide, Australia. Samuel worked and saved hard. In 1849 he bought 30 acres, and with his son Sidney, planted his first vines. His knowledge of fermentation techniques was… read more »