Wines to Go Buy This Week

I hate chardonnay. Its reign as the #1 wine varietal among US consumers has always befuddled me given how many people -wine geeks and novices alike- deliberately avoid it. California chardonnay in particular - with its excess oak and buttery texture- was so off putting to me that I had virtually given up even trying chardonnay, so convinced I was that I hated it. Then I had an epiphany in the form of Greg La Follette, or I should say, his chardonnay.

World renowned as an in-demand consulting winemaker, Greg La Follette recently took the plunge and launched his own eponymous label, focusing on pinot noir and chardonnay, his specialties. A long time fan of his pinot noir, I had the wonderful opportunity a few months back to attend a winemaker's dinner at a local restaurant where La Follette wines were poured liberally (and, trust me, I was not shy about partaking).

That night, for the first time, I found a chardonnay that was not just drinkable - my previous threshold for chardonnay "success"- but which I absolutely loved and craved. I joined La Follette's Vigneron Club that night ensuring a quarterly supply of my new discovery (and don't think for a second that my shipment doesn't include his pinot noir, as good as any available and an absolute bargain at the current price).

• Add new comment
• Read more

Featured Member

Valencia Wine C...

Dream Wine:

A bottle of anything that was born the same year as me.

Find Us On...

Recent Articles

Q&A with Winemaker, James MacPhail, from the Hess Collection

James MacPhail followed an unconventional path to winemaking, growing up in Marin County in a family with roots dating to the 1880’s and broad-ranging interests in disparate business interests, including dairy farming near Tomales Bay as well as ventures in appliances, building materials and natural gas. His early experiences included travel, the arts and athletics. He became an accomplished classical pianist and bagpiper, most famously playing “Amazing Grace” solo in San Francisco’s Davies Symphony Hall for Queen Elizabeth when she visited Northern California in 1982. In 1983, he became the youngest swimmer to swim across the Golden Gate, and remains a nationally ranked Masters Class competitive swimmer.

After an early career in hospitality, he began apprenticing with notable Sonoma County winemakers, and quickly focused on Pinot Noir, and a passionate bond was formed. He still crafts other varietals into much appreciated wines, but Pinot Noir has become his signature.

• Add new comment
• Read more

Best Burgundy Red Wine Worth Seeking Out (for the money)

IntoWine asked our panel of experts to share their recommendations for the best Burgundy red wine worth seeking out (for the price of course):

Two words come to mind when I think about Red Burgundy ­– Style and Focus. For those who know, when looking for Pinot Noir that expresses the true uniqueness of terroir and variety, you look at Burgundy. Really good Burgundy, unfortunately, does come at a price. Most wine growers are relegated to very small portions of land and vintage years are sometimes difficult to come by. This raises prices, as does the demand for such small quantities. That being said, there are scores of great wines available at decent prices. My pick is Domaine Henri Perrot-Minot’s “En la Rue de Vergy” from Morey - Saint – Denis. Producing about 600 cases from this 3.5 acre property in Northern Burgundy, Henri Perrot-Minot’s red Burgundy flows through the palate with fruit and minerals, acid and ripe fine-grain tannins. Vintage after vintage, this low profile wine exudes greatness. When allowed to age properly, four to seven years, this wine can play ball with the best of them. About $50. – Ben Spencer is a diploma student with the Wine & Spirit Education Trust and an IntoWine Featured Writer

• Add new comment
• Read more

Best Wine to Pair with Grilled Chicken

IntoWine asked our panel of experts to share their recommendations for the best wine to pair with grilled chicken:

Chicken is one of my favorite meats, because it is so versatile. When grilling chicken, the meat and the flavors take on a wholly different profile than if it were boiled or sautéed. Grilling adds a layer of flavor that is deep and broad with a savory spice character that is uncharacteristic for a white meat. For this preparation, we should think about the intense heat that comes along with grilling; the carmelization of the skin; the smokiness. For me, a grilled chicken pairs perfectly with Zinfandel. One really tasty Zin that is perfect for grilled chicken is Ravenswood’s Big River Zinfandel. Rich fruit aromas and soft velvety tannins are followed by a long, lingering finish that ties very nicely in to grilled chicken. At about $25, this wine is a best buy and a perfect choice for any grilled chicken recipe. – Ben Spencer is a diploma student with the Wine & Spirit Education Trust and an IntoWine Featured Writer.

• Add new comment
• Read more

Best Napa Valley Red Wine Worth Seeking Out (for the money)

IntoWine asked our panel of experts to share their recommendations for the best Napa Valley red wine worth seeking out (for the price of course):

Napa Valley has a reputation for a reason. A millennia of earth-moving eruptions and oceanic intrusion (which stripped the valley’s hillsides of deep soils) has helped to develop a particular level of well-deserved glory for the region’s red wine makers. One consistently bold red wine worth seeking out is the Tor Kenward Cimarossa Vineyard Cabernet Sauvignon. The profile of the wine is ripe, firm, juicy, with soft tannins. Blueberry, florals, mint, cocoa, and anise, are signatures of this single-vineyard wine. Cimarossa vineyard is on Napa’s This wine can be enjoyed when young, but shows best if aged a minimum of three years. At $60-$80, this cult red soars to the top of many sommelier’s cellar lists for the same reason it comes to my mind. Cimarossa vineyard is one of the more elevated vineyards on Howell Mountain, at over 2,100 ft above sea level. The soils on the mountain are layered with volcanic ash, called ‘tufa’, and a high iron content which stresses the vines and produces deeply concentrated fruit, small berries, and intense flavors. In the winery, Tor Kenward uses an extended cold soaking and indigenous yeast fermentation. The wines are aged for almost two years in French oak and bottled un-fined and un-filtered. The resulting wine is heady and bold and wonderful. – Ben Spencer is a diploma student with the Wine & Spirit Education Trust and an IntoWine Featured Writer.