Some delicious, versatile red blends

Trentadue 2011 La Storia Cuvee 32 Red.  Here’s a dark fruit melange, staightforward already although it’s still young and although the label looks as if the wine might be too complex for someone who wants “simply delicious.”

Somehow five distinct varietals drew neatly together during 16 months in 45 percent French barrels. (The winery counsels waiting for lots more development, but I sure love it now.)

As you scan the list of varietals in the blend, be aware that just one or two percent of a particular wine can really affect the blend, so all the components here have lots to say about why it’s so delicious. The blend: 51 percent Merlot; 30 percent Sangiovese, 8 percent Montepulciano, 6 percent Malbec, and 5 percent Cabernet Franc.

“Three” 2011 Contra Costa County Zinfandel.  This offering by Matt Cline of the famous northern California wine family combines Petite Sirah and Carignane with a touch of Alicante Bouschet.

Result–rich, full color, vibrant aromas of spice, berries, sweet plums (not prunes!). Tastes of red and black berries from very old vineyards. Generous enough to feel like a meal when enjoyed all by itself.

But we savored it with mango chicken with cashews, a rice and herbed bread pilaf and a mixed vegetable salad. The whole meal celebrated this offering from Food and Wine‘s wine club (thanks again with much love to Sherry and Ron).