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This is just pure fun. There’s no other way to describe it. There’s nothing serious about Apothic Red and the fact that you can find it pretty much anywhere makes it even that much more enjoyable.
I’m sure there’s not a casual wine drinker out there who hasn’t at least tried one of the Apothic line-ups. And to each there own when it comes to which is best. Me, I stay true to the good old-fashioned red blend that is Apothic Red.
I’m surprised I haven’t written a post about Three Arches yet — they’re a small, local winery where I am actually a wine club member. I think the reason I haven’t mentioned them yet is because their wines pack such a punch, I find I really do have to wait and pair them with the perfect meal. This is mostly true of their reds, which includes everything from a classic Cali Cab to their signature Meritage red blend.
But every once in awhile, they release a white and — for me — this is a special treat because, unlike their super-bold, must-be-paired-with-food reds, their whites are friendly, versatile, easily enjoyed on their own or with a meal. And, somehow, they do all that while still packing that punch…
I love Markham Vineyards wine. They have some pretty schmancy stuff that can cost a good dollar (well worth it in my book, though), but then they have stuff for everyday consumers like myself. And, what I like, is that I don’t feel like they skimp on the affordable wines. When I taste a $10 dollar wine from Markham, I still feel like I’m sipping something special. And so it is with Markham’s 2015 Sauvignon Blanc.
I’m beginning to have a new appreciation for the Paso Robles AVA and that may be because I’ve found a new wine love: Rhone-style wines. I went to this year’s Rhone Ranger seminar and tasting, as well as the Paso Robles seminar and tasting, and what I’ve learned is that the Paso Robles AVA most mimics the terroir and climate of the French AVAs known to produce Bordeaux and Rhone.
Well, it was at the Rhone Rangers seminar where I first met Jason DiFrancesco of Leverage Wines who introduced me to a great line-up of his productions — everything from a “Big Boy” Rose to a soft and supple Grenache. So when he kindly gifted me some of his newest releases for sampling and reviewing, I knew I was in for a treat.
