This edition’s red wines are generously supplied by owner Pat Connor at Tucson’s Pastiche Restaurant and the whites by Chris Horton, the Beverage Director at the Marriott Star Pass. My wife, Rosalee, and I will test the wines and then offer a description of the wine’s color, legs, aromas and flavors. This week’s price threshold is wine under $40. Let the tasting begin……………

Pat has two reds for us to sample. First up is Rosalee.

Color: dark and opaque with good legs

Aromas/Flavors: raspberry, plum, blueberry, licorice notes, tannins coat the tongue and remain for 15 seconds; flavors go on for 30 seconds.

Opinion: Wine with a solid core of fruit and tannins as the backbone. Tannins are just soft enough to be pleasant and not biting. I really like this wine. It would match well with pork, lamb or steak, especially if prepared with fruit sauces.

Here is Jim’s take:

Color: Very dark purple with good legs

Aromas/Flavors: raspberry, plum and tar core with blueberry notes on the edge. Fine tannins which fade after 10 seconds.

Opinion: This wine would be a great match with steak, pork and lamb. The fruit comes through beautifully while the tannins support the structure. If you are searching for a meaningful yet balanced wine, this one makes the grade.

Red Wine Number 1: Vina Dona Paula Malbec Lujan de Cuyo Seleccion Bodega 2005 (Argentina)

Here is Rosalee’s description of wine number 2:

Color: dark purple

Aromas/Flavors: currant, tobacco, tar, beef, spice; nice backbone of tannin and lively acidity that gains steam at the finish.

Opinion: This wine means business. The aromas of dark fruit, tobacco, tar and beef announce that this wine in meant for barbequed or grilled beef.

Now Jim:

Color: dark purple, almost inky in appearance

Aromas/Flavors: In your face aromas of blackberry and dark fruit, surrounded by tobacco and tar and fully supported by a backbone of tannins. A brisk and lively acidity tingles the mouth throughout.

Opinion: If you love a deep and dark wine with a presence, this is for you. It is made for grilled and spicy meats.

Red Wine Number 2: Oriel Gigondas Jocunda 2005 (France-Southern Rhone)

Chris Horton of The Marriott Star Pass has pulled two whites for us. “Ladies first, Rosalee….”

Color: honey gold

Aromas/Flavors: rich and creamy with layers of fig and melon and oak on the finish.

Opinion: Everything about this wine is delicious and smooth…..a great match for chicken or pasta with a white cream sauce.

Jim Says:

Color: rich yellow, not quite honey colored

Aromas/Flavors: very smooth on the mouthfeel with scents of fig, melon and perhaps apricot and surrounded by an envelope of toasty oak.

Opinion: What a rich and unctuous wine. All of elements of fruit, mild acidity and oak are in perfect balance making this a standout wine.

White Wine Number 1: Vine Cliff Chardonnay Los Carneros 2006 (California)

“OK Jim, since you clearly are suffering from feeling second best, you can go first.”

Color: pale white-yellow

Aromas/Flavors: crisp lemon and peach with a zing of minerality and a very clean finish.

Opinion: This wine is very clean and fresh, made lively through its minerality and a nice balance between the tartness of the lemon and softness of peach. This would make a wonderful everyday white for summer salads and fresh seafood (in place of a Sauvignon Blanc).

Rosalee chimes in:

Color: soft yellow

Aromas/Flavors: Reminds me of Sauvignon Blanc without the herbal grassiness yet retaining the citrusy lemon and minerality. I sense a faint peach or melon aroma in the background. Overall, I like this wine for a light and fresh alternative to richer whites such as Chardonnay.

White Wine Number 2: Inama Soave Classico 2007 (Veneto, Italy)

Tags: Chardonnay, Malbec, Marriott Starr Pass, Pastiche Restaurant, Soave, Southern Rhone