Wine By Nine

Red Wine by Louis Jadot from Burgundy, France - regions. Wine Spectator Top 100 of 2007! A solidly structured, full-bodied, deep garnet wine which shows intense aromas of iris, roses, spices and ripe red fruit. The impressions on the palate are fleshy, velvety and tender, finishing with a firm acidic crispness. The wine approaches maturity in most vintages after six to ten years. Dark and smoky, with toast and vanilla notes leading the way for velvety-textured blackberry fruit followed by notes of cocoa, dark licorice and mineral on the finish. Drinks like a Vosne-Romanee. Drink now through 2009. Wine Spectator 91 Points

Red Wine by Ch. de la Chaize from Burgundy, France - regions. This ruby-colored wine is rich in fruit aromas. It is made exclusively out of Gamay, a black grape with a white juice. The vine harvest is handmade according to a very strict selection of the ground provenances. The grapes are carried into open vats not exceeding 1.5 tons of grapes, in order to avoid crushing, and then poured into stainless-steel vats. The semi - carbonic vinification lasts for 8 days until the wine reaches 12,5? degrees of alcohol, all without neither pumping, nor bursting or picking off. Pressing is made made with a single pneumatic press.

Red Wine by Laboure Roi from Burgundy, France - regions. Color: Young red with violet tints Bouquet: Blend of red berry fruits Taste: Jammy fruit, lively acidity, very quaffable Serving suggestions: Always serve cool, around 50-55 Fahrenheit. On warm days Beaujolais, even though it is a red wine, should be placed in the refrigerator. Drink with cold cuts, pate, chicken, light meats, soft creamy cheese.