The best way to describe this wine is to compare it to Lindsay Vonn (US Olympic Skier). It’s fast, smart, curvy and is definitely American. This is to say that the acid level in the wine drives the pace, but allows the wine to reveal its curves. You sense the oak, it’s there but not in your face. A smart choice for Chard lovers—only 175 cases produced.

This is a delightful wine with bright fruit but yet an earthy character. Although you do sense the oak on the nose, it should integrate in a year or so. If you are looking for the soft edges of Pinot but want a notch more in terms of tannin (a little Syrah and Mouvedre are blended in), this is your dream wine come to life. The wine has grace, yet is perky—almost wise beyond its years. Technical stuff: This wine was punched down by hand in open-top fermentors, gently pressed, then aged in French oak barrels for 10 months. This wine was not fined or filtered.

Sometimes a simple approach is the best. Here’s a crisp little number to ease you into spring. Perfect for cocktail parties or light seafood dinners. One of my wine club members actually suggested this for WU. I checked it out and it definitely fit WU’s parameters: it has value, comes from a small unique producer and is a fab food wine. Their website states that this wine is “made with 40% Ugni Blanc, 20% Gros Manseng, 20% Colombard, 15% Chardonnay and 5% Sauvignon Blanc. Red grapefruit, citrus fruits and an intriguing herbal note make for an ideal flavor combination. The wine sees no malolactic fermentation, which helps guard its acidity and make it especially refreshing.”

It’s back!!! A WU favorite and I can tell you, it doesn’t disappoint. I have a few extra bottles, so let me know ASAP if you want more. This is being poured at some top Italian restaurants in San Francisco—I think they’re the ones devouring the limited supply! Falanghina is grown in Campania, Italy (the shin of the boot), the only area in the world that grows this varietal. Falanghina is an ancient varietal that is believed to have been used in the Roman elites' grand cru Falernum. The Latin derivation is from the word falanga, or "the stake that supports the vines." This small production wine from a co-op of wine growers is straw-colored with a gentle aroma, and is dry and delicate with a slight melon finish. It will pair well with appetizers, fish, and light pastas.

A fun, easy red for everyday fare. This organic wine is a blend of 30% Grenache, 30% Syrah, 40% Carignan. Here is what Parker wrote about it: “88 Wine Advocate #185: The 2007 red, a blend of 40% Grenache and equal parts Carignan and Syrah, all fermented and aged in tank, is a sleeper selection. Deep ruby/purple-tinged with lots of cassis, raspberry, licorice, and forest floor, the wine exhibits excellent ripeness, a delicious, silky mid-palate, and a good finish. This is a very good bargain and worth drinking over the next few years.”

Love the smell of violets, and then it’s dark and inky on the palate. Good driving acidity to keep you clear headed, but has a soft side. Decanter gave this wine a bronze and described it as an “elegant balance of red berries and smoked oak. Big mixture of red and black cherries; tannins well-balanced with acidity and fruits.” Alpha Estate has won many awards, and garnered recognition for their innovation and for showing Greece can make excellent wine. This wine is a blend of Xinomavro and Syrah. They are located in the far NW corner of Greece in a previously unplanted area called Amyndeon.

Stainless steel fermentation keeps this wine’s fruit bright and clean. Pear and citrus notes with some minerality on a refined crisp finish. Great structure and great acidity made me fall in love this wine. It is perfect to enjoy with or without food. If reaching for a pairing, go for fish and shellfish.