Johnnie Walker Blends Reviewed

“Oh, this is a highland malt; highland malts are traditionally smoky. Perfectly compliments a light Dominican.”

“The nose is peaty, but the finish is all sweet pear, with just a hint of lemon-to-almost grapefruit spiciness.”

“The Islay malt finishes strong, with flavors of oxidized wine, a bit of pepper, and a touch of sherry.”

You’ve heard this kind of talk before. Enough to give any decent man an icepick-between-the-eyes headache. You’re having a drink, a scotch, and as you’re generally prone to, you’re planning to have about four. (All right, six.) And there they are – perhaps your friends, perhaps not. Perhaps just a group at the edge of the bar, not even old enough to have been drinking legally for a decade, going on and on and on like some horrible Cigar Aficionado article come to life, swirling the liquid on their tongues, pontificating like tweed jacket academics talking Hegel… all on the chemistry of scotch.

But not just any scotch. No, that would never do. It must be a certain breed of scotch. The glorious, exalted Single Malt.

I’ve not come to piss on the parade. I like a single malt as much as the next guy. I liked each one I’ve tried so far, and I’ll undoubtedly enjoy all the rest. But let’s admit what we know and plainly see – the recent obsession with single malts is a fad. A fad at the peak of its wave. The subject’s been examined, critiqued, and dissected in recent years more than Dom DeLillo… a liquid poured more for discussion than imbibed for its honest purpose: To deliver a tasty, solid drunk.

So I say fuck the single malts. Let’s talk about what drinkers who drink to drink as much they do for taste drink when they’re drinking scotch… what everyone knows tastes as good as, and in many cases, better than most of the blessed single malts: The Johnnie Walker Blends.

Yes. The Johnnie Walker Blends. Why? Because, like it or not, the JW Blends still tower above your Macallans, Laphroaigs, Glenfiddich, and Obans, Glenlivets, and Balvenies. And not because of sheer ubiquity. Because the blends simply taste better.

“Philistine!”

Really? What’s better than a perfectly smooth malt? How about a whole bunch of them mixed together in a recipe enhancing the strongest points of each?

Or maybe I can put it this way… Who would you rather fuck – any one supermodel or a hybrid incorporating the finest features of them all? (No shit, you’d be fine with either. But let’s not fight the hypothetical.) If you could have any one of the centerfolds and lingerie models you’ve masturbated to since eighth grade or the best of all of them in one package, which would it be?

Exactly.

The only trouble with the Johnnie Walker blends is that they’re deeply misunderstood, having rarely been assessed like single malts. Some people judge them by price. Some people judge them by color, like Weezer records (“Blue is undoubtedly the best, then the Green Album… and Red is, of course, at the bottom.”) Neither approach is correct. And in the interest of clearing that up – in the interest of giving the Drinking Scotch Crowd a grading of the blends similar to those the Talking About Scotch Contingent has given the single malts – here you have it: A Proper Rating of the Johnnie Walker Blends.

Last to first (as their shelf lives tend to run in my liquor cabinet).

Johnnie Walker Red

It’s cheap, sweet, and tastes a little like Black unfinished, lacking the necessary charcoal tempering. And still, it’s terribly underrated. This ought to be the standard “Wedding Scotch,” what you’d drink if you were drinking it free.

For a reason that escapes me still, at every wedding, you’ll instead find Dewars. This is a solid, serviceable spirit, but it’s no Johnnie Walker Red. Or worse, you might find J&B, which is fine for powering model aircraft and removing nail polish, but is generally unfit for oral consumption. (If Cutty Sark is the default scotch, leave the event. You’ll wake up next to a bridesmaid with “white power” tattoos… and a bunch of interesting red sores near her privates.)

If your daughter’s getting married, do us all a favor and throw a little extra at the bar bill for Johnnie Red. It’s miles better than any competitors and only a few dollars more.

Three stars.

Johnnie Walker Gold

Some people will tell you this scotch should be chilled and served as dessert. This directive should be avoided as resolutely as those making it should be crisply slapped in the lips. Two reasons for this. First, all scotch is dessert scotch. Cocktails are desserts. In fact, the only dessert I enjoy. (When cheesecake or crème brule acquires psychoactive properties, I’ll eat them.) Second, the only liquor that tastes better frozen is vodka or cheap bourbon. Sticking an eighty-dollar bottle of scotch, however overrated, in the freezer is commuting to work in a Ferrari.

Now, on to the heresy of ranking Gold number four. I’d love to say there was a complex reason for this, but the simple truth is it doesn’t taste as good as Green, Blue, or Black. It’s sweet, but not sweet enough like it was supposed to be more a liqueur than a scotch and never quite got there. I used to like the Gold more than many others, but in hindsight, I think that accrued more from the fact that I was young and would just as easily have enjoyed paint thinner. It also might have derived from the fact that I received Gold as a present a few times. Free scotch often seems to have magically acquired an ideal mixture of the finest quality malts.

Three and a half stars.

Johnnie Walker Green

My research on this subject has been intense as of late. And this I can say with authority: Green tastes best on an utterly naked palate. There, the stuff is fantastic. Nice burnup front, strong and disparate flavors mixing well, and at a solid 86 proof, it doesn’t try to hide the alcohol. If anything, it celebrates its enhanced ethanol content, which is not only kind of refreshing but can also save you steep legal fees.

No, that’s not a misprint. Scotch can be a lethal, sneaky drunk. Two, and you’re working the room. Three, and you’re feeling no pain. Four and, well, fuck it… Call the wife. You’ll be home late. Five, and you’re simply brilliant – every charming and witty element of your personality accentuated, yet still lucid as a Mormon.

Until you get in the car halfway down the block, concentration on witty repartee fading, the booze comes from the shadows. “Remember me, old boy? I’m the liquor behind all that malt flavor. I’m still here, and I’m not going anywhere…”

Shit. I’m plastered. Indeed you are.

Demon scotch. And now it’s too late for a do-over. You’re at a stoplight, and a police cruiser’s pulling up to the left, and it’s starting… The Fidgets. Fiddling with the radio. Tapping the steering wheel to appear nonchalant where you think you might be looking nervous, yet rigid as a statue from the neck up – eschewing any head movement that might lead to sudden eye contact. Fuck, fuck fuck… Your heart races. Hands go clammy, and pictures erupt in the brain. Pulled over on the side of the road, tripping as you walk the straight line, stuttering through the alphabet in reverse. Adrenaline floods the synapses… Am I in the proper lane? Is this where I’m supposed to be? Or is it the other one? Can I shift over? If I go straight, am I violating the arrows on the road? …Where is that fucking arrow? Am I on top of it?

And who the fuck put Duran Duran’s “Decade” in the stereo?

“Moving on the floor now, babe, you’re a bird of paradise… Cherry ice cream smile I suppose it’s very nice–”

Green light. Your move.

Kill me.

I’m not guaranteeing JW Green will keep you from this. But it might hit you hard early enough to keep the important concerns in mind, such as this recollection: You didn’t take the train this morning. Vehicle operation will be required.

Four stars. 

Johnnie Walker Black

There are those who’d argue the more a product sells, the greater the proof of its excellence. As one can deduce from the success of everything from Lady Gaga to Olive Garden to Bud Light Lime, the Spiderman franchise, and every Real Housewives of ________ series to date, this is clearly untrue. Often, the more popular a thing is, the greater the proof of its dullness, its lack of exceptional character… the more likely it is to placate the preferences of a broad demographic whose taste resides exclusively in their mouths.

Johnnie Walker Black is the exception. It’s everywhere, in every airport, corner tavern, dance club, bowling alley, restaurant, and golf course bar in the world. Probably one of the planet’s top one hundred recognizable labels – the “Marlboro Red Pack” or “Budweiser” of scotches. Except for this: Its quality is every bit as high as its level of brand exposure. Some may have a more unique flavor, but there is no smoother scotch. Neat, rocks, or with water – hell, slugged straight out of the bottle – Black never strikes the tongue wrong. It never offends the palate and never overpowers the nose. The blend is utterly flawless, with sweetness balanced by charcoal, none of the flavors competing. The problem with Black, if there’s any, is it tastes too damned good. You find yourself quaffing the stuff like a great beer or wine.

Except it’s not a beer or a wine. It’s seven to ten times their proof and pushing forty dollars a bottle. This can be a pricey habit and probably not the healthiest. This leads me to my final point, the greatest compliment anyone can give a whisky: Avoiding its regular purchase. I like Black so much I can’t have it around all the time. If it’s there, it’s too much temptation… It’s going to go – ahead of everything else, including the most exotic single malts in the cabinet.

Five Stars. 

Johnnie Walker Blue

Is it $200 good? No. But few, if any, whiskies are. And anyway, that’s not Blue’s real price. The sticker bears no relation to the cost of ingredients or any process in the drink’s production dramatically different than those used to distill the other blends. It’s a $125 bottle of scotch sold at a premium that makes it a favorite Christmas and retirement present, and one of those things certain types of men order in front of one another to look and feel important.

And yet, however artificial the price, Blue is undoubtedly the finest of the blends.

The most accurate description of Blue’s flavor is a mix of the best elements in Gold, Black, and Green mixed together, multiplied one and a half times in intensity, weighting the liquid to a point where it’s more malt than water… to the point where the whisky has an almost syrupy consistency. If Red sticks to glass-like tap water,

Blue’s more akin to molasses. It has legs longer than the meatiest merlot and denser than the chewiest imperial stout. The stuff runs down the side of a snifter like Grand Marnier. And it goes down the throat even better. If there’s an aftertaste to this spirit, it’s past the reach of human senses. Blue disappears on the tongue. It delivers the flavor and exits, making room for the next swig. And in that, it’s a lot like Black. You’ll want another and another, and many more after that. Thankfully, the price will keep you from this. If you’ve got a bottle of Blue, you can afford to have a bottle of Black standing by to take over after you and the friends each have four or five drams. As good as any scotch tastes, if you’re drinking it quick – and that you will do with Blue – the sixth is just a mouthful of numbness.

Five Stars.

If you find yourself asking, where do the flavors in wine come from? There isn’t a simple answer. But, here is a Pro-Tip, if you taste or smell certain things in a wine, such as cherries or chocolate, it doesn’t mean that those were added to the wine. There are so many ways wine flavor is influenced it would take many volumes to explain everything in detail.  So, for the moment, I am going to introduce you to 3 of the main factors that influence where wine flavors come from.

It all starts in the vineyard. In essence, viticulture is responsible for how the grapes are grown. It uses the influences of watering, canopy management and other farming techniques to provide nutrients to the vines and protection from the elements. These practices affect the acid level, development of polyphenols (those compounds responsible for the smells and flavors of wine) and the rate of grape maturity. Once the decision has been made to pick the grapes, it is now up to the winemaker to decide how that wine will be fermented and aged.

Yeast + Grapes = Wine

After the harvest the grapes transition from the vineyard to the cellar. Here each decision the winemaker makes has an influence on the overall flavor. The longer a wine is on its skins can impart color and tannic structure in the wine. Then, once the science of fermentation begins, it releases more chemical compounds that have shared flavors by other fruits and foods.

Wine can contain dozens if not hundreds of organic compounds. And when you start mixing and matching them together you get more and more aromas and flavors. When we taste wine, those compounds are responsible for the flavors and aromas we’re identifying.

Aging Like A Fine Wine

Once the wine has finished fermentation, it is transferred into a vessel for aging. The more common ways to age wine, are in oak barrels and/or stainless steel.

Oak barrels add flavors like spice, caramel, vanilla, toast or cedar. The longer the wine stays in barrel the more it takes on the characteristics of the oak.

While stainless steel preserves bright fruit flavors and crisp acidity in wine and has little influence on its flavor. When the wine is bottled is will continue to age in the bottle and new, more complex flavors will develop.

Savor The Flavor

When you consider all of the factors influencing the flavor and aroma in wine, it makes sense that so many of us individually find different characteristics when tasting and smelling the same wines. Keep tasting, smelling, and talking about wine with your friends. It’s the only way to learn all the delicious aromas wine has to offer. Cheers!

Chardonnay Flavor Profile

While it is hard to imagine now, until the modern wine revolution of the 1950s and 1960s Chardonnay was virtually unheard of outside of France. Today, Chardonnay is one of the most well known and most consumed wines in the world. It is incredibly flexible and while the styles can vary, it produce great wine in both warm and cool climates. Though, most of the best wines are grown in temperate to cool climates. Chardonnay is the most popular white grape sold in the US. It is also one of the highest produced grapes in California.

Its true home is Burgundy, France where the term white Burgundy is synonymous with Chardonnay. It accounts for almost all of the white wine produced in the region; the exception is Aligote a minor grape with very little acreage planted. In fact, there is an entire subregion of Burgundy, Chablis, famous for the only grape it produces: Chardonnay.

Oak Is Your Friend

Chardonnay is grown and produced all over the world including Argentina, Australia, California, Chile, France, Italy, New Zealand, Oregon and South Africa. In many of these regions Chardonnay is both fermented and at least partially aged in oak barrels. Barrel fermentation and aging can transform Chardonnay, which left on its own can be a rather bland grape. In oak it takes on rich notes can develop a creamy texture, and potentially gain more complexity. However, if left too long in the barrel it can go overboard very easily, producing a flabby wine that more or less tastes like chewing on a piece of wood.

But when done right, this oak aging can produce a wide range of flavors in what could have been an otherwise dull wine. From flavors like vanilla, butterscotch, toast, and custard to crisp fruit like green apple, lemon, pineapple and other tropical fruits. These flavors are matched by a creamy texture, a lush finish, and a big full body.

Bend But Will Not Break

Chardonnay can be one of the least flexible wines when it comes to pairing with food. Especially California Chardonnays, which often have a lot of toasted oak and a high alcohol content. When trying to match this wine with food you can utilize certain bridge ingredients to help marry the flavors. However, more successful pairings come when you match the texture of the wine and food. The full, round, and often silky character of the wine is best matched with foods like pasta, risotto, and other starches that can provide a textural backdrop to the wine. Various shellfish, including lobster, scallops, prawns and shrimp are classic pairings, especially when accompanied with a rich sauce.

Oak aged Chardonnays are great with lightly smoked or grilled dishes while less oaky wines show better with simple clean flavors like roasted chicken or sautéed fish with lemon. Bottom line, because there is such a wide range of style in Chardonnay you really need to know the region and style of the wine you are drinking before you can decide what pairs best with it.

Sangiovese Flavor Profile

Sangiovese means the blood of Jupiter and it is one of Italy’s influential grapes. In Tuscany, it is the base for some of Italy’s most famous wines. These include Chianti, Vino Nobile di Montepulciano, and Brunello di Montalcino. It’s also often a component in Super Tuscans. Super Tuscans are a now-infamous group of wines that operate outside of Italy’s wine laws. More often than not, Super Tuscans are blends of the famous Sangiovese grape with the non-Italian varietal Cabernet Sauvignon. Sangiovese is also grown outside of Italy in numerous places including a still relatively new foothold in California.

Natural Versatility

Sangiovese is a rather difficult grape to work with, like Pinot Noir it is prone to mutation, which means that there are a number of different clones of Sangiovese all with unique flavor profiles. That said, there are some common flavor characteristics associated with Sangiovese across all of its clones. The most important of which is acidity. In its native home of Tuscany, while the days may be warm, the nights cool down significantly. This helps the grapes retain their natural acidity as they ripen. Most Sangiovese wines tend to be medium-bodied with notes of bright red fruit like cherry and raspberry. They also have notes of earth, truffle, and spice and older wines can take on nuances of coffee and leather. All of which complement the core of acidity that is synonymous with the varietal.

Many wines are 100% Sangiovese, or close to it. But it is also often blended with other, typically heavier, varietals like in the case of the Super Tuscans. Part of the magic of this grape is how well it blends with many different varietals. The key, of course, is to make sure that the blend is enhancing the flavors of the Sangiovese. Instead of overwhelming it.

Sangio Pairs Best

It is these characteristics that make Sangiovese such a natural match for food and especially Italian cooking. Sangiovese is medium-bodied so you don’t have to worry about it overwhelming your meal. It tends to have pretty balanced levels of tannins. This keeps the options of what you can serve with it much broader. And it has that powerful backbone of acidity. That is what makes your mouth water and demands another bite of food.

Sangiovese and tomatoes are a classic wine pairing, the tomatoes’ natural acidity can stand up to that of the wine. Acidity is a great match for food, but you also need to match acidity with acidity. Pairing is all about balance. If you have a “Super” blend of Sangiovese and Cabernet Sauvignon it will change the flavor profile of the wine and your food pairing will have to change with it. With these wines, you want to lean towards heavier dishes that are more traditional matches for heartier reds. But you can still pick heavier dishes that have a bit of a kick. Sangiovese is extremely well suited to accommodate a wide array of herbs and spices that would otherwise be at odds with a straight Cabernet Sauvignon. In other words, play around.

Italians love food and wine but their mealtime is not serious. It’s about friends and family and laughter, and Sangiovese is the perfect compliment for that. Cin Cin!

Sauvignon Blanc Flavor Profile

Sauvignon Blanc is another one of those confusing grapes that goes by more than 6 different names. Mostly you can blame those persnickety French who don’t label their wines by the grapes. Instead they label by the regions that they come from, and as such those regions names soon become synonymous with the wine. But, the French aren’t the only ones that confuse the matter, California got into that game too. So grab a glass of Sancerre, Pouilly Fumé, Fume Blanc, or whatever it is that you want to call it. And lets learn about Sauvignon Blanc.

To Blend or Not to Blend that is the Question

Both Bordeaux and the Loire Valley in France claim to be there birthplace of Sauvignon Blanc. While it is an important grape in both regions, the Loire Valley is really where it shines. No blending is permitted there so all wines must be 100% Sauvignon Blanc. This is the area where some of the most famous Sauvignon Blanc in the world come from and two of its aliases, Sancerre and Pouilly Fumé. Sauvignon Blanc there is light, clean, bright, and intensely herbal. Sauvignon Blanc also plays a role in Bordeaux, but it is almost always blended with Sémillon. Sémillon has more richness and body than Sauvignon Blanc and the blend of the two helps to balance out some of the tart acidity of the later.

Home is Where the Taste Is

France may be the birthplace of Sauvignon Blanc, but there is another region that rivals France’s fame, New Zealand. Though planted in New Zealand for significantly less time than France, it has quickly become the countries claim to fame. Today it is the most widely planted grape varietal in the country, accounting for about 1/3 of the acreage planted. Here the grape shines, most notably tasting of grass, green pepper, jalapeño and passion fruit.

Then there is California which brings with it yet another alias, Fumé Blanc. Fumé Blanc was named by Robert Mondavi to avoid the negative stigma of Sauvignon Blanc once endured in America in the 1960’s. Today, most of the winemakers seem to go out of their way to play down the herbal quality of the grape. It is also not uncommon to see a blend of Sauvignon Blanc with Sémillon much like in Bordeaux. Another technique often used is to age or partially age Sauvignon Blanc in oak. This is a practice rarely used in both France and New Zealand. Making California’s version as unique as the state itself, expressing tropical, citrus, and bright acidity in addition to rich complex styles.

A Wild Sauvignon Blanc Can’t Be Broken

So no matter what you call it, what does it taste like? The name, the original name Sauvignon Blanc, comes from the French word sauvage, which means wild. And wild sums up the flavors of this wine pretty well. Sauvignon Blanc is essentially the exact opposite of Chardonnay, it is tart and bright and herbal with a big streak of acidity. There are no tame flavors here, straw, hay, grass, meadow, smoke, green tea green herbs, and gunflint. Perhaps one of the best descriptors of Sauvignon Blanc is cat pee. Something which doesn’t sound appealing but that wild, tangy smell is actually considered a good quality unless it is extreme.

It is exactly these wild flavors and the central core of acidity that make Sauvignon Blanc a good match for food. Because of those untamed flavors Sauvignon Blanc is a good match for spicy or assertive dishes. Not something very many wines can claim. It predictably goes really well with anything that focuses on herbs or bright greens. This includes a multitude of salads and even soups ((another notoriously difficult dish to pair with). So no matter what you want to call it don’t overlook it when looking for a crisp, wild wine to pair with something equally unruly that you cooked up.

Riesling Flavor Profile

This German grape is considered by many to be one of the most unique white varietals in the world, though it has yet to reach the same popularity in America as it has in Europe. Riesling can range anywhere from a light bone-dry white with an alcohol level somewhere around 8 percent to a beautifully thick sweet dessert wine. It is a wine with a huge richness of flavor and fruit that is complemented by an intense acidity. Riesling is a beautifully balanced wine but it is also extremely temperamental. It needs to be planted in optimum conditions to produce such a flavorful yet delicate wine.

Germany’s Finest

German by origin, Riesling thrives in cool climates. In fact some of the best Rieslings in Germany come from the Mosel-Saar-Ruwer region of Germany. This area that is one of the northernmost wine growing regions in Germany and the world. The cold weather and steep vineyards of the region mean that the Riesling grapes get precious little hours of sunlight everyday. The grapes here almost never get totally ripe and as a result produce a wine with low alcohol and high acidity. On any other grape this would be a disaster and combine to create a thin, tart wine. But with Riesling the opposite is true. The rich fruit flavors of peach, apricot and melon are balanced by this bright acidity. The Rieslings from Germany are made in a multitude of styles and can be either completely dry or have varying levels of residual sugar.

France And Germany Can Be Friends

France’s Alsace region is another prominent area for Riesling. Located in the northern part of France the region has at times even fallen under German control. The Rieslings here however tend to be thicker and higher in alcohol than their German counterparts. They showcase similar fruit profiles as the German wines but tend to have riper fruit. They can therefore come off seeming sweeter than the German Rieslings even though they are almost always bone dry. Riesling is also grown in other cool climate regions like Northern Austria and upstate New York.

Made To Order

When it comes to pairing with food diversity of flavor in a wine plays a strong role. For most wines this diversity comes from different production and winemaking choices. However, with Riesling this diversity comes from its range of sweetness. Riesling pairs well with anything from shellfish to white meat, charcuterie to vegetables. Riesling is a great counterbalance to rich salty meat or any dish with aromatic spices. It is even one of the few wines that can hold its own with eggs. Light, dry Rieslings are bright and refreshing and are lovely with lighter fishes and any dish where their acidity can liven up its flavors the same way a squeeze of lemon or lime would. Off dry Rieslings are excellent for spicy dishes as a foil to the heat or with anything smoked.

And finally sweet Riesling is great all on its own so you can enjoy the lavish honeyed flavors that are kept in check by the wines signature acidity.

Tempranillo Flavor Profile

Looking for an interesting new red wine? Tempranillo is an extremely versatile grape with a flavor profile that is something like a cross between Sangiovese and Cabernet Sauvignon. Tempranillo showcases a wide range of flavors based on the aging method and region it’s grown in. This makes it a great wine when it comes to food pairing. Best of all, it makes a killer rosé. Here’s everything you need to know.

Tempranillo is Spanish for Tempranillo

Tempranillo and Spain are virtually synonymous. It is the number one grape in the country and the 4th most planted varietal in the world. Tempranillo is a relatively old varietal. It is believed to have been brought to the Iberian peninsula over 3,000 years ago by the Phoenicians. The name Tempranillo comes from the Spanish word Temprano, meaning early because it ripens earlier than most other red grapes native to Spain.

Perhaps most famous in Rioja, the first Spanish region to become a household name worldwide. Tempranillo is typically the dominant grape in the blend that makes up the eponymous Rioja wines. In Rioja, Tempranillo plays the role of Cabernet Sauvignon in Bordeaux. It adds aroma, flavor, and aging potential to the wines.

Tempranillo isn’t just important in Rioja; it plays a big role in wines produced all across Spain and throughout the world. In Rioja, it produces refined and elegant wine. In the warmer, central regions of Spain, it produces wines that are concentrated and rich. These are regions like Ribera Del Duoro and Torro. Tempranillo is also an important grape in Spain’s western neighbor of Portugal. There the grape goes by the name of Tinta Roriz and is an important component of Port wines, as well as being increasingly produced as a spicy and rustic dry table wine.

Outside of Europe, it has found a foothold in the new world as well. In Mendoza Argentina, it makes a tasty alternative to their famous Malbec. And, though still relatively new on the scene, it has taken extremely well to California’s Mediterranean climate.

Tempranillo Has Many Faces

Tempranillo wines are always a delicate balance of earth and fruit. The dominant flavors are typically cherry, dried fig, cedar, tobacco, and dill. Regional differences also play a role in the flavor profile. New world examples of Tempranillo tend to offer more fruit-forward flavors. While old world examples tend to have more earthy notes.

But aging is the real deciding factor in the style and flavor profile of Tempranillo. A strict set of laws govern the aging of Tempranillo in Spain.

• Vin Joven: Rarely aged in oak, released young and meant to be consumed right away. Wine with this designation is rarely seen outside of Spain.
• Crianza: Required 2 years of age with at least 6 months in oak (traditionally American Oak)
• Reserva: Required 3 year of aging with 1 year in oak
• Gran Reserva: Produced only in great vintages. Requires a minimum of 5 years of age with 18 months in oak. Though most producers age for 20-30 months in oak.

Young Tempranillos are full of bright, fresh fruit and older, oak-aged wines develop flavors of dust, tobacco, and leather.

Pliable in Style

This wide range of styles, from both regionality and aging techniques, make Tempranillo an incredibly versatile food wine. Most styles of Tempranillo pair well with red meat. Especially lamb and pork, foods that are not shockingly a big part of Spanish cuisine. Lighter, less oaked styles can also go really well with chicken or less hearty pasta. Interestingly, it is also great with vegetarian entrées or more herbal focused preparations of meat. Because it has such a strong earthy and herbal component it shines next to mint, fennel, or grilled vegetables. Just make sure you avoid highly bitter vegetables as these will make the wine taste harsh and bitter as well.

Tempranillo is also a great pairing with a lot of Mexican dishes, as long as they aren’t too spicy. Its flavors and fruit are rich enough to not get overpowered by the food. And the notes of earth are a great compliment to the cuisine

 

White wine has the potential to be the perfect beverage on a hot summer day. And while that can apply to any white, there are some that are perfect not only for the warmer weather but the activities that accompany it. Think pool, beach, BBQ, backyard, porch swing, garden party. No matter where your summer takes you, it is best to be prepared to show up with a chilled bottle of white ready for any occasion. Even better if it is as affordable as it is delicious. So that’s why we created our Wine Guide for Trader Joe’s White Wines. We have scoured the shelves of Trader Joes to find our top 3 summer picks for 2022.

Summer Whites: Trader Joe’s White Wines

Where do we begin when there are so many choices on the shelves? The usual suspects will be just fine (aka Sauvignon Blanc or Chardonnay) and maybe their labels are more recognizable. But, we know that if you spend a little more time browsing the shelves there are well priced delicious wines just waiting to be snapped up. What are you going to get? An amazing flavorful wine, that will be a great summer sipper. We have found the secret to finding these wines is to look for some great European wines hidden among the domestic offerings.

Espiral Vinho Verde, Portugal

Price: $4.49

Not all wine from Portugal is Port. Located in the north-west of Portugal, an area known for lovely low-alcohol and flavorful wines, Vinho Verde reigns supreme. Vinho meaning ‘wine’ and Verde meaning ‘green’ this wine is meant to be drunk young and fresh. This is one of the most versatile pairing wines. It is extremely easy to drink, a little effervescent, and can accommodate many different flavor profiles. Not only that, but it is lower in alcohol. So at only 9%, you can keep you sipping in the sun all day long.

This wine embodies all of the best things about summer, lazy days by the pool to sun-filled backyard parties.  It has wonderful tropical notes, with a slight fizz that just screams summer. It is layered with hints of white melon, grapefruit, and citrus blossom. And since it brings refreshing acidity and full fruit flavors to the table, this wine has many layers to enjoy from the first sip to the last.

This wine is begging to be paired with shellfish. It can balance out the richness of shellfish with sparkling acidity while complementing its sweetness with its complex tropical notes. Don’t rule out other seafood like a fresh fish ceviche or a spicy tuna roll. One thing that can be difficult to pair with is fresh fruit or fruit salad but look no further. Vinho Verde is excellent with fresh fruit and light appetizers like prosciutto-wrapped melon. No matter what you can’t go wrong with this most affordable summer wine.

Floriana 2018 Grüner Veltliner, Hungary

Price:$4.99

Grüner Veltliner is a grape usually synonymous with Austria or Germany. It grows well in cooler climates and is well suited to higher altitudes. This white varietal is known for its high-acid, herbal, and mineral qualities. Though not as easy to find outside of a specialty wine shop or from a boutique winery in the US, you can find some amazing deals on this complex, light, and refreshing white.

The post-Austro-Hungarian Empire left many countries bordering each other and sharing many languages, cultures, and wine-growing regions. Though Austria is known for Grüner Veltliner the prime region for growing this grape is divided by a simple border between it and Hungary. What does this mean for us? Well, we get a high-quality wine for a fraction of the price.

Light and refreshing, it shows prominent notes of apple and lemon zest on the nose. On the palate, it is dry, with apple and citrus persisting, along with faint herbal notes with a touch of white pepper. Though it is the perfect clean refreshing white, is it also a great companion to food. Not only can it pair well with chicken, seafood, and light appetizers, it does amazingly well with fresh vegetables and light-zesty summer barbeque foods.

Famille Perrin 2019 Côtes du Rhône Reserve

Price:$7.99

The last stop on our Wine Guide for Trader Joe’s White Wines is this Côtes du Rhône. Though the Côtes du Rhône area of France is often associated with red blends, it is the white wines that are the unsung heroes of the area. These blends are extremely food-friendly and can be enjoyed in any season due to their complex flavor profile. With the distinction of Côtes du Rhône this blend of the classic Rhône whites: Grenache blanc, Marsanne, Roussanne, Viognier makes a well-balanced combination.

This smooth white blend has a subtle, slightly buttery nose, with notes of white flowers such as jasmine and honeysuckle, with touches of dried herbs. It is fresh on the palate and has a nice minerality, to accompany the essence of apple, citrus, and tropical fruits.

Though excellent to drink on its own, this wine is perfect for Mediterranean style dishes. For instance, fresh-caught rockfish or fresh herbaceous side dishes. It is also a welcome companion for chicken or turkey because of its complex flavors and refreshing acidity. Though this is the most pricy of our 3 wines, it is a steal for the quality and depth it brings to your table.

Alcohol Abuse Stories – The Top 5 Most Tragic Celebrity Overdoses

The premature and preventable death of someone from alcohol abuse is an incredibly sad reality that we have seen all too often in the entertainment industry. Here are the top 5 alcohol abuse stories on what are considered some of the most tragic celebrity overdoses we have seen over the past few generations.

Before we get started, please note that these celebrity overdoses may directly or indirectly hold some relation to the abuse of alcohol, causing their demise. However, it is not to say that alcohol was the primary or only factor that lead to their tragic death.

1. Marilyn Monroe

Perhaps the most well known celebrity overdoses of all time. Marilyn Monroe was a Golden Globe winning sex symbol from the 50s and 60s. Monroe spent most of her childhood life in foster care and married at the young age of 16 to avoid staying in care for longer.

She was also featured on the cover for the very first Playboy magazine edition and starred in movies such as, Gentleman Prefer Blondes, Some Like it Hot, and How to Marry a Millionaire. However, on August 5, 1962, at the age of 36, Monroe was found dead in her California home by her housekeep at the time. Her cause of death pointed was said to be accidental due to an overdose from Chloral Hydrate and Nembatol. Both of these are sedatives. There was, however, much controversy attached to her death, and some believed that foul play and murder could have resulted in her death. Then again, with the lack of evidence, her death will remain to be a mystery.

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2. Janis Joplin

Janis Joplin became a huge success relatively quickly, then after or no more than five years of success her life came to an abrupt end.

This celebrity superstar was an icon in the rock world back in the 60s and sang her very own brand of blues. Sadly, on October 3, 1970, Joplin was found dead in her motel room. Her cause of death was a result of heroin overdose and alcohol abuse. She died at the age of 27.

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3. Jimi Hendrix

Jimi Hendrix, also known as James Marshall Hendrix was without a doubt was one of the world’s greatest electric guitarist.

In many ways this is how he will be remembered by the world. Hendrix was the lead vocalist and guitarist in his self-titled band The Jimi Hendrix Experience. Sadly, on September 18, 1970, Hendrix was found dead as a result of respiratory arrest. This was caused by sleeping pills and alcohol abuse which resulted in asphyxiation by his own vomit while sleeping.

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4. John Bonham

This is yet another one of the most well known alcohol abuse stories. John Bonham, also known as Bonzo, was the drummer for the rock group, Led Zeppelin, arguably the greatest rock band ever.

Bonham was known for his powerful and creative drumming style, a style that a lot of artists are trying to imitate today. Bonham was also known to have had a drinking problem – a drinking problem which eventually took his life on September 25, 1980. The cause of his death was due to excessive drinking which lead to asphyxiation by his own vomit while sleeping.

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5. Andy Gibb

Andy Gibb, also known as Andrew Roy Gibb was the youngest of five children and part of the ever popular band, The Bee Gees. On March 10, 1988, only five days after his 30th birthday, Gibb passed away.

His death was said to be a result of myocarditis, an inflammation of the heart muscle due to a recent viral infection. Contributing to his death, was part drug related and part alcohol related. His brothers acknowledged that Andy’s past cocaine addiction and alcohol problem may have played a role in his heart being more susceptible to the ailment.

These are only 5 of the countless tragic headlines you hear about in the news. Stories of alcohol abuse are prevalent in the entertainment industry and ultimately some of these stories end as a tragedy.

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How Did Lindsay Lohan Avoid Becoming a Tragic Headline?

It’s a story that’s repeatedly played out in the media. A former child star in a declining career turns to drugs and alcohol as an escape. Lindsay Lohan’s name topped the headlines this time, but will she end up like so many other child stars who eventually overdosed or will she follow in the footsteps of celebrities like Drew Barrymore and Robert Downey Jr. who have successfully overcome their alcohol and abuse to thrive in sobriety?

Robert Downey Jr. and Drew Barrymore represent what Lindsay can do if she is able to overcome her demons, the question is will she be able to figure out the answers in her life before it is too late. Robert Downey Jr. shares in one interview with PARADE that “I saw the writing on the wall. I knew the party was over”. Lindsay not only needs to see the writing on the wall, but feel it deep down. Celebrities that recover make sobriety a priority and their career secondary, at least until they can reach a certain stage in their recovery. Alcohol and abuse is everywhere in Hollywood, and the only way to overcome it is by making recovery your number one goal.

When you think of people like Brittany Murphy, Corey Haim and Heath Ledger it is hard not to think that one day this could be Lindsay. Lindsay has been used to living a life of entitlement, and with that it becomes harder to break through that to get into doing the work that it takes to recover.

One question is will Lindsay’s prison sentence help or hurt her chances of getting sober? This is an interesting question. You would hope that it will be an eye opener, the challenge is we all have a different bottom which actually gets us into the place where we are willing to do anything to get sober. All we can hope for is the prison sentence will be Lindsay’s rock bottom and she will be able to put sobriety first in her life, and everything else second.