Like many golfers, Jack Nicklaus has collected wine all his career. And at the heart are wines like his own; dark, rich-currant and plum-fruity Cabernets from the heart of the Napa Valley. It’s big, bold and smooth. A polished monument of a wine. Pair it with self-belief.
Pasta lovers need this ‘Super Tuscan’ on their kitchen table. ‘IGT’ means it’s made in a juicier, fresher, more generous style than Tuscany’s traditional reds.
Count Cinzano didn’t want to simply follow a recipe with this wine. He wanted to find the right spot in his vineyard for Cabernet, Merlot and Syrah and bring out the best of each to blend together. It’s unashamedly international, utterly delicious and a fruity take on the Supertuscan story.
A more affordable introduction to the Supertuscans, but still impressive. Castiglioni is an earthy riff on the Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc mixed with Italian Sangiovese. It works perfectly with game and slow-cooked beef dishes.
“One of the 50 wines that changed Italy’s wine style”. This is generous and plush and welcoming. That’s the Merlot that makes up half the blend. It’s elegance comes from growing in Castellina, high in the Tuscan hills. Among the wild boar. Which complements it perfectly.
We toasted my grandfather with this wine the night after he died. It’s that kind of wine. Monumental. Memorable. Sublime. The ‘father’ and first of the Supertuscans in 1971. Distinctly Italian with a bite to its cherry-and-currant fruit alongside a polished, internationalist structure. Goes perfectly with life-changing events.
Here’s a wine that shows how people get hooked on Chablis. Nowhere else on the planet makes wine with this combination of minerally, seashore tang and exotic fruit with aniseed spice. Keep the food brutally simple – grilled fish, samphire, boiled new potatoes.
Look for the slight evolution (good wine word) of honey here. It’s still bone dry but with a honeyed fragrance that lends itself to fleshy fish and slightly richer seafood in sauces. This is great value Chablis, still in that classic, steely style.
Gorgeous wine named after the Patron Saint of Chablis, whose remains were hidden there in the middle ages. It mixes the vibrant lemony zest of Chablis with white flower aromas. A more generous style and wonderful as an aperitif.
Winemaker Gilles says good Chablis should remind you of the seaside, even sucking a pebble. This vineyard plot is his fruitiest, with stone fruit and lemon-fresh aromas. But it’s all about the concentrated mineral focus on the palate. Seafood loves this wine.
Across Chile, producers are proudly making serious wines to show off their terroir. This brooding, inky monster is the velvety champion of Maipo. Spice and cloves vie for attention with currants, plums and blackberry. It’s a big, bad-boy of a wine.
Cecelia Torres changed Chilean wine with her Casa Real, and here she makes it more affordable. A focused, concentrated-currant Cabernet Sauvignon blend from one of Chile’s best areas. Beautifully spiced too and wonderful with rich pasta dishes.
Merlot lovers adore the way this Carmenere shares the same velvety texture. What makes it distinctive is the spice and redcurrant and bright tang. That tang is what makes this such a fun wine to pair with food; I love it with Moroccan spiced beef and lamb.
In Berlin in 2004, wine experts were stunned when the 2001 vintage of Sena beat the world’s greatest wines in a blind tasting competition. It has blackberry fruit, herbs and tobacco complexity, and sits among the great wines of the world at 10 times the price. Turns ordinary roast lamb into a truly memorable experience.
Purple Angel relaxes in your glass. It should. It’s spent months listening to Gregorian Chant as it matured slowly in barrels. The vibrant, redcurrant-scented fruit comes from the Carmenere grape.