Hopefully you’ve got somewhere special booked for mom this mother’s day, but if not, our friends at Vine Lore * have another suggestion, plus some other weekend wine inspiration.
Show your love this Mother’s Day with a bottle of Tasca d’Almerita Lamúri. Lamùri, or “love” in Sicilian dialect, is made entirely from hand-harvested Nero d’Avola grapes. The Tasca family credits the elegance of the final wine to the unique sandy soil and microclimate of this region. After fermentation, the wine is aged in French barriques for one year to add extra finesse.
An intense ruby-red in color, Lamùri offers lush aromas of black cherry, black fruits, vanilla, tobacco, and wild herbs. On the palate, velvety tannins and refreshing acidity make for an elegant, expressive, crowd-pleasing wine. The wine pairs perfectly with spaghetti and meatballs, bolognese sauces, pappa pomodoro, and lamb kebabs. The wine is priced at $19.99 and can be found with DABC code: 909053. And hey, while you’re pouring mom a glass, maybe you need a sample too…
Haraszthy Family Cellars Old Vine Zinfandel 2012
“Purple black color. Aromas of toasty raspberry tart and caramelized bacon with a silky fruity-yet-dry medium-to-full body and a juicy, tangy, chocolate sour cherry, menthol mint, and nut brittle accented finish. A fun, flavor-packed zin that is sure to please.”
Grapes are sourced from three sub-appellations (7 total) located within the Lodi American Viticultural Area. These included the Alta Mesa, Consumnes River and Mokelumne River AVA’s. The variety of ecological differences found within each of these areas delivers the distinctive alluring aromas and flavors that Lodi Old VineZinfandel has become famous for.
2012 was a great year for Lodi Zinfandel and could rank as one of the region’s best ever. Ripening was steady and methodical, with the harvest starting in mid-August and ending in late September. This wine is medium bodied – beautifully balanced and displaying noteworthy red and black fruit aromas. Blackberry, raspberry and cherry flavors are complemented by the attractive texture of the tannins that provide an appealing texture. This wine is an excellent complement to grilled meats, fish, or chicken dishes.
Available now in stores priced at $11.99 and under DABC code: 948587.
Diving Rod Wine Chardonnay
The Divining Rod Chardonnay 2013
St Lucia Highlands
Priced $15.99 under DABC code: 632791
The press release behind this one might just need a glass or two to get behind, but hey, who doesn’t like a good story:
“Drink the wine – watch the movie – you might just divine water. You see, Marc Mondavi has a rare and mysterious talent. He’s a water witch. Using just his intuition and a pair of divining rods, Marc can sense underground water sources that are invisible to normal people. It’s a very handy skill in the thirsty vineyards of California. Marc’s divining has created over 100 new water sources for farmers and vineyard owners battling the current drought.”
Quite. Chardonnay is best served cold, around 55ºF. A cunning tip from Vine Lore on achieving that target: “bring it down to that sweet spot with frozen green grapes, which won’t water down your wine or freeze it out like ice cubes“.
Chardonany is great with a variety of flavors perfect for kicking back at the weekend too:
* Savory flavors – wine loves ingredients with natural richness, like avocado, miso, sesame, or pumpkin seeds
* Nature’s candy – fresh tomatoes, corn, jicama, pears, or apples
* Thai satay with peanut sauce
* Chinese stir-fry, dumplings, or potstickers
* Loaded nachos, tamales, or chilaquiles
* Cornbread and medium-hot chili
* Gastronomic SLC is a proud local partner of Vine Lore.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.