Recommended wines.

• Author: Robbins, Claude
• Position: The Wine Guy

All of the wines reviewed in this issue of Colorado Vine are new to retail shelves in Colorado, not necessarily all made in Colorado. One of the advantages of living in a state that is a test market for many producers is that we can enjoy a wide range of wines from all over the world. In addition, all wines in this tasting were purchased either in metro-Denver liquor stores or directly from the producer (in the case of Colorado wines).

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VERSO CELLARS, COLORADO CABERNET SAUVIGNON, 2003

WINE EVALUATION: First vintages are always tricky to evaluate. We will have to see the next few years' vintages to determine a trend and consistency. However, this wine shows good varietal color for Cabernet Sauvignon, a good first sign. On the nose, it shows ripe red cherries and plums, and smells of spice and sweet cedar, with hints of green pepper. This is not as heavy a Cabernet as many from California. Overall, a good first vintage that shows promise, certainly unlike any other Colorado Cabernet.

SERVING TEMP:

63-65F

PRICE: $$$

FOOD IDEAS: This is not as big as some Cabs, giving it a broader range of food pairings. It should work well with steak, but I would stick to more tender cuts like filet or rib-eye because they are less chewy. Steak Diane or Steak au Poivre would be nice, where the wine is paired to the sauce more than the protein.

READINESS TO DRINK: Drink now or cellar for one to two years

DEATHEN, WESTHOFENER BERGKLOSTER (GERMANY), WHITE BLEND KABINETT, 2002

WINE EVALUATION: In a land where varietal wines are the norm, blends are quite rare. This wine shows lots of color for a young German, indicating Muller-Thurgau and Scherube as grapes in the blend. Some earthiness, ripe pears and apricots on the nose, with a nice sweet apple, maybe a Macintosh, and a little spiciness. It could use a little more acid to balance the sugars, but a very nice wine to sit-on-the-back-porch and drink.

SERVING TEMP: 52-54F

PRICE: $+

FOOD IDEAS: German wines are always underestimated with respect to food. This would be great served with turkey, ham, or tart apples and cheese slices (on the back porch). Maybe even pork tenderloin in a caramelized onion, apple and mushroom sauce.

READINESS TO DRINK: Drink now or over the next 12 months

ARCHETYPE VINEYARDS, (AUSTRALIA), BAROSSA SHIRAZ, 2004

WINE EVALUATION: Barossa produces big, fat, jammy Shiraz, and this is no exception. A nice dark red-violet color showing lots of youth. On the nose it has hints...