"wines" news and stories

Wines in a box have a bad rap. But is it deserved?

We recently sampled a batch of boxed wines, a mix of reds and whites, some from California producers and others from abroad. Each three-liter box holds the equivalent of four bottles of wine. One plus is that the wine boxes last much longer (three to six weeks) than if they were packaged in bottles -- perfect during the month of December, when your home might transform into mayhem and you find yourself suddenly entertaining. Dinner parties, gift-opening with friends and family, chatting with long-lost friends from college, a glass of wine after braving the shopping mall, you name it. Boxed wines are your friend.

They also have a green bent: because they are packaged in paperboard -- and not heavy glass bottles -- it requires fewer fossil fuels to ship them to retailers.

High End: Dinner Party or Special Wines

2009 Bota Box Malbec, Lodi, California ($20)
This wine shattered the myth that a good Malbec has to come from Mendoza, Argentina. If you're serving braised or grilled meats, or any food with a spicy kick, this is a fantastic pairing. Concentrated blackberry, plum and baked-blueberry flavors move effortlessly into soft, luscious tannins. The wine lingers on your palate long after.

More wines after the jump.

New Zealand may be relatively new at creating wines (when you compare the country's history with that of Old World countries like Portugal and France), but it's making great inroads. The first established vineyard was in 1851, thanks to a Roman Catholic church that had access to land in Hawke's Bay, still a significant region for vineyards and wine production.There are about ten growing regions for grapes in this slender island country that stretches from Northland to Otago. Beginning in the 1980s, New Zealand's most famous wine grape -- Sauvignon Blanc -- began to attract critical attention. Pinot Noir tends to be its most coveted red wine, yet Bordeaux blends are also achieving recognition.

New Zealand's Sauvignon Blancs are crisper and snappier than their counterparts in Chile, even more so than the varietal in California. To tone it down but not eliminate the heart of this wine, pair it with seafood dishes that contain a citrus sauce, or choose aged cheeses with fresh-baked breads. Pinot Noirs there tend to be lighter than, say, those produced in Santa Rita Hills or other AVAs along California's Central Coast. It's still okay to choose a gamey, dark meat, or any mushroom dish would do quite well. There are a lot of earthy and forest-floor notes in New Zealand Pinots, and the above options will accentuate them beautifully.

See our six favorites after the jump. These wines perfectly express New Zealand's terroir now.

Ubuntu Sommelier Daniel Sarao Photo: Michelle Branton

At Ubuntu, Napa Valley's acclaimed vegetarian restaurant slash yoga studio, it falls to wine director and general manager Daniel Sarao to find harmony between the lush bounty of on-site gardens and a vino list sparkling with biodynamic sips.

The son of Italian immigrants who taught him an appreciation for wine, Sarao put himself through college and grad school working at restaurants, cutting short a trajectory towards a liberal arts Ph.D. for the life of a full-time oenophile. We chatted with him about the myths around pairing wine with veggies (yes, you can drink red!), the wonders of caramelizing and five inexpensive summer sippers to pair with grilled veggies.

Are you a vegetarian?
I am not a vegetarian. The chef is not a vegetarian and neither is the owner. But we believe that vegetables can stand on their own. We are breaking the stereotype.

How much of what you serve comes from your garden?
Right now we get about 75 to 80 percent of our ingredients from [our garden]. Our goal is to get almost everything from there. It makes an amazing difference. Squash and peppers are [in season] right now.

Learn more, plus five great wines for under $25 to pair with vegetable dishes, after the jump.

I get a lot of calls from friends who are standing in the wine store, wondering which bottle to pick up for dinner. I don't mind trying to help, but as I'm not standing there with them reading the labels, I often suggest they find an employee and get a recommendation from someone who can a.) see the brands and b.) has probably tasted them all. That's when they panic, because for some reason no one ever wants to talk to a wine store employee.

I have my theory on that: People are either afraid they don't know anything, or they think they know everything. Well, here's some news: there's a lot of room in between those two extremes where you can get great info and even discover new wines you'd never have found on your own. Here's what to do if you're one of those people who skulk around the aisles avoiding the salespeople and trying to grab something you vaguely recognize before anyone approaches you.

So, I was browsing my local liquor store and came across a wine called Recession Red for $3.99 (this is on the Upper West Side of Manhattan, Andre is more expensive). I looked at the bottle. Merlot. Just what I was in the mood for ... but could it possibly be any good?

I asked the guys at the counter and they were like "Oh yeah, everyone loves it, it was in the New York Times even!"

So I bought it. I have yet to find that article, but you know what? It's delicious.

It's a 2006 Merlot from Recession Wine Company of Livermore & Ripon, California. The copyright is 2008, so clearly the wine came before the marketing idea.

The idea is good. The wine is good. The price is unbelievable. Imagine the smiles if you showed up to a dinner party with Recession Red. Recession Red is my new favorite wine. Keep an eye out for it!