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Feb 1, 2011 09:46 AM

Some wine suggestions for Valentine's day ?

I would like to know if you have some suggestions for good red wine. Why red? Because i tend to drink more red wine when it is colder outside. Here are wines that i truly love; they have impressed me so much and i adore them for so many reasons ; they are bold and supple with a deep clarity and intensity in their burgundy color. They are alluring wines, with a beautiful bouquet and aromas that entice you. Here is my list, what is yours ?

* Bouchaine Carneros Pinot Noir 2007 ($30.00)
* Côte-rôtie J. Vidal Fleury ($50.00)
* Châteauneuf du Pape
* Château Etang des Colombes Corbières Bois des Dames 2007 ($18.50)
* Louis Bernard Cotes du Rhone-Villages 2007 ($13.99)

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  1. If Valentine's Day is simply just an excuse for opening a red wine you like, then anything you already enjoy seems appropriate. If you're looking to make some type of connection with the notoriety of that day, however, I'd consider Chateau Calon Segur, a Boredeaux wine with a heart on the label.

    3 Replies
    1. re: Brad Ballinger

      Or some Braccheto d'Acqui such as Banfi's "Rosa Regale", a simple red sparkler that has the undeniably wonderful benefit of pairing incredibly well with chocolate.

      1. St. Amour, a cru Beaujolais, is often chosen for Valentine's Day imbibing because of the nature of its name. Of course, being Beaujolais, it is very food friendly, as well.

            1. re: zin1953

              +2. There's really nothing better for Valentine's Day.

          1. well, thank you for all your suggestions. I am not really thinking about food over here. I just want some suggestions for really good, bold wines.

            2 Replies
            1. re: verodreams

              If you want really bold:


              However, this may not get you a second date.

              1. re: verodreams

                For value try the Castle Rock 07' Napa Cabernet. As good as many $30 Cabs out there. For bigger $$$ an old favorite of mine is the Dead Arm Shiraz from D'Arenberg out of McLaren Vale, South Australia. Great with a steak or by itself.

              2. Veuve Clicquot's demi-sec Champagne as an aperitif and a Spanish Gran Reserva like Marqués de Murrieta, Castillo Ygay with the meal - both spectacular wines!

                6 Replies
                1. re: Northof9

                  >>> Veuve Clicquot's demi-sec Champagne as an aperitif <<<

                  Too sweet for me . . . YMMV.

                  1. re: zin1953

                    Sure, many people are intimidated by the preconceived formality of champagne and would never consider it outside the ‘toasting environment’. But the touch of sweetness livens the group every time and gets your taste buds all spooled up for the appetizers – at least that is my experience.

                    1. re: Northof9

                      Uh, that wasn't really what I meant . . .

                      In my life, there is no "formality" of Champagne -- other than to capitalize the word and never use it for sparkling wines produced outside of the appellation d'origine contrôlée. I am rather formal about that, but that's my own problem.

                      No, I was referring to the fact that -- in *my* experience (quite different, apparently, from yours) -- a Demi-Sec Champagne is generally NOT a good match for appetizers, when compared with a Brut, that the residual sugar in a Demi-Sec does *not* cut through the food and refresh the palate, but rather -- in contrast to a Brut -- the sugar in the wine is still treated by your palate as food, and so there is no "break" if you will to cleanse and refresh the palate . . .

                      But to each his/her own, and that's why I said "YMMV."


                      1. re: zin1953

                        Yes, I understood your point completely.... My blurb above is simply to explain why I order or choose to serve the sweeter style of bubbly - that's all... I wasn't questioning you in the least. Sorry...


                    2. re: zin1953

                      ditto. only --MAYBE -- with dessert.

                      1. re: ChefJune

                        You know, in the broadest and most general of terms, many people in the US start by drinking of-dry/sweet wines -- think an off-dry Chenin, or a generic jug wine -- and move on to drier and drier wines . . . the last category, if you will, to become "appreciated" is often sweet, dessert wines. And I think that's the way of many Demi-Sec Champagnes . . . .

                        Mumm's Extra Dry (obviously not a Demi-Sec, but an Extra Dry) is one of the largest selling Champagnes in the US, but it isn't really sold in France! the last time I was at Mumm, I was told they sell <150 cases a year of Extra Dry in France, mostly at Mumm itself in Reims, and in Paris. OTOH, it's wildly popular in Iceland and here.

                        For many people, Brut is simply too dry.

                        Demi-Sec -- let alone Doux* -- can indeed be delightful with certain dessert courses, but to my taste, is too sweet to serve at any other time ---> and even then, one has to be careful with the pairing, or the match will be too cloying and a failure . . .

                        IMHO; YMMV.


                        * At one point, (virtually) ALL Champagne was produced as a Doux, but that style faded away; I cannot think -- off the top of my head -- of any producer that still makes a Doux in widespread distribution.