Southern Italy’s Barone Montalto offers a delicious combination of Cab Sauv and Nero D’Avola varietals, writes Robert Moyes.

WINE NOTES: From offshore stars to Okanagan class

Robert Moyes dishes on reds from Italy, Spain and Argentina, and a solid-value B.C. chardonnay

Fans of those rustic wines from Southern Italy will likely enjoy Sicily’s Barone Montalto, a yummy blend of Cabernet Sauvignon and Nero D’Avola (a savoury varietal indigenous to Sicily).

Smooth and spicy and soft in the mouth, the Barone offers a juicily vibrant array of red and black fruits complemented by herbal and floral notes and a hint of oak. An ideal companion to barbecued meats, pizza and aged cheeses, and an extremely good value at $14.25.

Monday wine columnist Robert Moyes

I’m indebted to a friend who brought a bottle of the Gray Monk 2018 Chardonnay over for a salmon dinner – it was a tasty reminder that venerable Gray Monk remains one of the best value-conscious wineries in the Okanagan. Medium bodied and unoaked, this Chardonnay has seductively fruity aromatics and a palate offering apple, pear, melon and a lick or two of tropical fruits. Its combination of fresh acidity and luscious mouthfeel makes it ideal to serve with poultry or seafood. Fairly priced at $19.50.

The LDB doesn’t stock as many Riojas as they once did, but you can’t go wrong with the Beronia Reserva 2014 ($28.75). Matured in oak and bottle for several years, this big and bold charmer has intense flavours of plum and black cherry that are combined with hints of cedar, chocolate, and licorice. Medium bodied but crammed with flavour, the Beronia offers complexity and a nice balance of tannins and acidity. Would go well with duck confit or a Spanish cheese such as Manchego.

And let’s finish up in Argentina with the 2016 Finca Las Moras Reserve Tannat ($16). Tannat is a lesser-known varietal, but one with lots of character – much of it dark and brooding. This version is smooth, juicy and masculine, with dark fruits like blackberry and black cherry dominating on the palate. Will be of interest to those who like big reds, but make sure to decant an hour before pouring. Serve with robust meat dishes or richly sauced pastas.

(All prices include tax.)



editor@mondaymag.com

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