Jackson Free Press

You know, sometimes subjects for this wine article don't come easily. I mean, after a while, what's left to write about? But when it comes down to it, does there always have to be one single theme or subject assigned whenever someone writes about wine? Couldn't I just dedicate a few paragraphs to letting my readers know what wines I've tried lately that really stood out to me? Of course I could ... and I shall.

Some really tasty wines are coming out of South Africa these days. Villiera, from the Stellenbosch region, is a family-owned and -run business that has been producing high-quality juice since the early '80s. Their wines cover pretty much the entire spectrum of wine styles. I'll start with the bubbly: Villiera Tradition Brut (about $16) is a great sparkling wine made from both Pinot Noir and Chardonnay. It's a little rich, but with plenty of acidity. Great for the price.

Another great one that's easy to overlook is the Villiera "Down to Earth" White (about $10). This is a blend of Sauvignon Blanc, Chenin Blanc and Semillon, which results in a delightfully delicate and bone-dry wine with crisp acidity and lively fruit character. Perfect for summer (and for the budget-minded wino).

Another tasty South-African treat is the Villiera Gewurztraminer (about $11). Telltale Gewurztraminer characteristics are strong floral (particularly rose petal) notes and lychee, with flavors of citrus and honey.

I recently made a trip back home to New Orleans, where I joined a few old friends for a fantastic meal at Peristyle. We started with a 1995 Duval-Leroy Cuvee. (I do love a Champagne.) This wine was rich and creamy with really tight and plentiful bubbles—time has been kind to this wine. This vintage treat is not something one could pick up around here, but Duval-Leroy Brut and Duval-Leroy Brut Rose (around $30 and $38 respectively) will both wow any bubbly-lover.

We also had the Waimea Sauvignon Blanc (about $16) from New Zealand. This wine is full of mineral notes and has an almost salty quality to it, but not enough to faze out the zesty citrus fruit character. We finished up with a 1988 some-kind-of-really-good-red-Burgundy. (See what happens when you drink a round or two of stiff cocktails, then three bottles of wine? You forget what the hell you drank that made your tab so huge.) Oh, and let's not forget the 1971 Sherry and the Louisiana Sugar Cane rum I believed I needed to sip straight and on the rocks.

Anyway, about that vintage Sherry—Sherry is a Spanish wine that can be enjoyed before a meal (if it is made in a dry style) or as a dessert wine, like the one we had (too bad I don't remember what it was called ... .) With age, Sherry becomes extremely dark in color and has a very nutty, but not too sweet, finish. It sure was good with the pecan tart.

A great bargain summer wine that I've been sipping on is the Chateau Ste. Michelle Riesling (about $11) from Washington State. This is a drier Riesling, but not as bone dry as those from Australia. This one has extremely light and delicate fruit with a surprisingly long finish and only a touch of sweetness, like that of a strawberry. This one is a sure winner for any outdoor gathering.