WINES
EDITOR’S CHOICE | Wines from everyone’s taste
SONOMA-CUTRER 40TH EDITION CHARDONNAY
Sonoma-Cutrer has been crafting wines since 1981 in the esteemed Russian River Valley growing region of Sonoma County, California. Today, their female-led winemaking team produces sustainable certified wines. This year’s Sonoma-Cutrer Winemaker’s Release, the 40th Anniversary Chardonnay, represents a historic collaboration between winemakers past and present. The blend pays tribute to the winery’s mastery of the single grape varietal.
LA CREMA SONOMA COAST CHARDONNAY
MARINA CVETIC TREBBIANO D’ABRUZZO DOC RISERVA
aromas of Meyer lemon, gala apple, and Jasmine are followed by flavors of pear, Cara Cara orange, and lemon meringue pie. On the palate, the 2018 wine is concentrated and juicy with a lingering finish.
is one of Italy’s greatest achievements — thanks to the work of Gianni Masciarelli who put Abruzzo’s indigenous Trebbiano grape on the map in the 1980s. This full-bodied white wine is complex, with ripe peach and apple flavors and hints of praline and vanilla. It’s incredibly balanced, and certainly a step above your average indigenous white variety. In a word: divine. ($50)
86 | UPSCALELIVINGMAG.COM | WINTER 2022
TOMMASI AMARONE DELLA VALPOLICELLA CLASSICO 2016
Tommasi’s traditional approach to Amarone favors elegance and balance, with deep fruit complemented by spicy, earthy flavors. The grapes come from the family’s choicest plots in the Valpolicella Classica region. Through its commitment to quality and tradition, Tommasi has established itself as one of the principal ambassadors of Amarone in the world. A deep ruby red color, this refined wine is warm and ripe on the nose with a complex, full bodied taste of cherry notes and plum.
IL MARGONE GRAN SELEZIONE 2015 ORGANIC WINE
This wine has a well structured and complex flavor; good acidity, soft and round tannins, and a very long lasting finish. Bouquet: Notes of caramelized plums and hints of dark spices and cranberries. The wine is harvested early October by hand and the aging process is 24 months in french barriques of first and second use. Food recommendations: Beef fillet, breast of goose, roast beef, rack of lamb and wild boar.
