POPSUGAR Celebrity

5 Wines We Tried (and Loved!) This Week

Aug 27 2011 - 3:11am

OK, we'll admit it: we're a bunch of winos around here! From grassy whites to big bold reds, we love a good glass of vino. Here's the best of what we tasted this week.

2008 Query Pinot Noir

"I love a versatile wine that pairs with almost any dish, and this 2008 Pinot Noir from Query [1] definitely fits the bill. It's a smooth, earthy Pinot, full of bright cherry notes. It's robust enough to stand up to a salty, spicy charcuterie platter, but subtle enough that it won't overpower a mild, creamy cheese — I paired it with both and was thrilled with the result."
Mandy Harris, Editorial Director

2008 Vegan Vine Cabernet Sauvignon

"I recently tasted the 2008 Cabernet Sauvignon [2] from The Vegan Vine in San Martin. This vegan Cab is bright and fruity with full flavors of blueberries, blackberries, and plums. I was so impressed with its super smooth finish. If you're into Cabs, make sure to try this one out!"
Lizzie Fuhr, Editorial Assistant

2009 Huge Bear Sauvignon Blanc

"I was drawn to Huge Bear's 2009 Sauvignon Blanc [3] for its playful name and graphics, but also discovered I could really get behind its bold flavors of toasty vanilla, grapefruit, and ripe papaya. I was dreaming of grilled sardines [4] to go along with it."
Susannah Chen, Associate Editor

2009 A to Z Pinot Noir

"This Oregonian Pinot Noir [5] is a light-bodied wine perfect for Summer with undertones of pepper and berries. This very affordable red will go wonderfully with the juicy burgers you might be enjoying before the season comes to a close. Toast to the end of Summer with a glass of this Pinot."
Lauren Hendrickson, Contributing Editor

2010 Nals Margreid Pinot Grigio

"After drinking way too much Pinot Grigio in my early 20s, I moved away from the popular Italian grape in recent years. However, the 2010 Mals Margreid Pinot Grigio [6] has renewed my love of this fragrant fresh white! It's light and mouthwatering with a hint of spice and can be sipped solo or paired with food."
— Katie Sweeney, Editor

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