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2011 - Volume 2 Issue 1
¡Comidas Sabrosas!
Wine Picks
Article: Mark Heins
Photos: Joe Burgess

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St. Clair Bellissimo, NV,
Demi Sec, Deming New Mexico

From the Mimbres Valley wine appellation in Deming, New Mexico, the sixth generation wine producing Lescombes family produces this Bellissimo. It is a wonderfully complex sparkling wine with the natural sweetness of citrus, stone fruits and mild melons, which play on your tongue with a rich character and mild dryness in the finish. A great sparkling wine, between a Moscato and a Brut, to welcome friends on a warm (hot around here) summer afternoon.

    About Mark Heins

Mark is owner of 2900 kitchen • lounge, located at 2900 North Mesa and Greenery Restaurant and Market located in Sunland Park Mall. His restaurants host occasional wine tastings and dinners with notable winery owners and winemakers, in addition
and he shares his wine knowledge and experience with wine education classes throughout the region.

Arizona Stronghold Vineyards, Tazi,
2009 Cochise County Arizona

Produced and estate-bottled by Vignerons Maynard Keenan, from the rock band “Tool,” and Eric Glomsky, former winemaker at David Bruce, Tazi is named for the eldest son of Cochise. It is a blend of Sauvignon Blanc, Chardonnay, Riesling and Malvasia grown in the high mountain desert near Wilcox, Arizona. The wine is highly aromatic, full bodied with excellent acidity enabling the fruit expression to be clean and vivid – the perfect beginning to an outdoor fete.

Di Majo Norante, Sangiovese, 2008 Terre degli Osci

This Sangiovese exhibits a fresh bouquet of violets, woodland berries, spices and leather. Deliciously smooth, plush and juicy on the palate with loads of ripe fruit, Di Majo Sangiovese is recommended with pasta, pizza, sausages, parmigiana and grilled meats. A tremendous value with perennial acclaim, it is “an incredibly delicious, full-bodied wine with gorgeous clarity and definition… this harmonious red is a knockout!” It garnered 90 points from Robert Parker, The Wine Advocate.

Plungerhead, Old Vine Zinfandel, 2008 Lodi California

Dark purple in color, the 2008 Lodi Zinfandel blend boasts brambly aromas of dried blueberry, black currants, shitake mushroom, and molasses with hints of cardamom and nutmeg spice. This quintessential Lodi Zinfandel will stand up to any barbeque or Zinfandel fan. Try this wine with grilled sausages and smoked onions on soft rolls with a dill-spiked potato salad, chipotle glazed chicken breast served with pinto beans and Spanish rice, or pepperoni pizza.

Renato Rocche, Barolo, 2004 Piedmonte Italy

Nebbiolo at its finest, full of noble and generous fruit expressing the glory of old Piedmont, this is a wine suitable for long aging. Barolo, long regarded as the absolute master of the table has another, more interesting side when placed next to the smoker or barbeque pit. It has the conviction of strength, harmony and fullness, adding a suave element to what is most often relegated to beer and big tannic cabernet sauvignons and blends.

Naughty Cellars, Sticky, 2003 Napa Valley California

Stickies, a reference that captures the luscious “sticky” texture of these wines that slide like runny honey over the palate, are intensely flavored white wines with bouquets of dried apricots, rich sweet flavor and a sharp acid finish. Their intensity means they are often sold in half bottles and drunk to accompany or even replace desserts. This 50/50 blend of late harvest Sauvignon Blanc and Semillon is the perfect complement to mom’s or anyone else’s pie! ///
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