This week I decided to try some organic wines (another to be posted this weekend). I chose this one because it was $12.99 and it sounded like it would go very well with my Herb Crusted Pork Chops. I was right!
This Sangiovese is from Redwood Valley, California (a first for me, I’ve only had Italian Sangiovese). It is a USDA organic wine with no detectable sulfites and no preservatives. According to the Frey Vineyard website, “Natural plant chemicals also act as natural preservatives and are beneficial to human health. New research, particularly a study from UC Davis, California, shows that organic fruits and berries have up to 58% higher natural antioxidants than non organic.”
Some tasting notes…
Being a young wine, the wine is a clear, deep ruby color. The nose has light intensity with notes of red fruit (cranberry, cherry, and raspberry) and a hint of spice. On the palate it is dry with high acidity and medium tannins (balanced). It is a medium bodied wine with hints of red fruits (same as the nose) and spice. If anyone else tries this wine, please share!
This California Sangiovese paired nicely with the Herb Crusted Pork Chop and sautéed rainbow carrots. The fruitiness of the wine complemented the herbs on the pork chop. I think this was a major success!