| By Erin Madsen |
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That’s a lesson Miller learned in the wine business over the last 14 years, during which she was an executive at Oregon’s Archery Summit, known for its organic and biodynamic pinot noirs. Now she’s living in the Twin Cities, teaching wine classes both privately (amuseewine.com) and at Cooks of Crocus Hill and preparing for her upcoming wedding. To get ready for fall, METRO challenged Miller to choose a few great wines on a budget, and she definitely came through. Here are her six best bargain finds for crisp-weather wine drinking that we found for—get ready—less than $20 at The Wine Thief in St. Paul.
Crios, Rosé of Malbec, Argentina, 2007 ($11.99)
Big, juicy and well-rounded—not sweet but not super dry. It has that spicy component found in malbecs, whereas rosés made with cabernet are heartier. Try this wine with something “goopy,” Miller suggests, like barbecued meats with lots of sauce.
Domaine Pichot, Vouvrray, 2006 ($14.99)
Pretty, flowery and 100-percent dry, but it has a supple element to it that makes it soft and feminine. It goes really well with seafood or even something as simple as a goat cheese appetizer.
Torbreck, Woodcutter Shiraz,
Barossa Valley, 2006 ($18.99)
Fat and oozy, the perfect wine to head into fall with. Best with rich fare like lamb with rosemary and dried cherries or a braised meat.
Angeline, Chardonnay,
Russian River Valley, 2006 ($11.99)
A little creamy buttery-ness to it, but also a lot of dry fruit. Would be a great complement to apple pie, roasted root vegetables and roasted tomatoes and goat cheese.
Root: 1, Cabernet, Chile ($9.99)
Fiery, peppery, spicy—full of chocolate and cocoa. There’s a smidge of syrah in there, which gives the wine “the sleeping-bag element,” Miller says, because it’s warm and cozy. You can find this organic wine most everywhere, and for a great price. Serve it with pulled pork, pot roast or molten chocolate cake.
Belle Vallée, Whole Cluster Pinot Noir,
Willamette Valley, 2006 ($15.99)
Whole cluster means that the vineyard puts the whole grape stem into the tank during fermentation. This results in a wine with lots of tannins and toastier flavors that’s still light and fruity. It works well with many foods: lamb, veal, salmon, chicken or pasta with sun-dried tomatoes and fresh basil. +
The Wine Thief
1787 St. Clair Ave., St. Paul
651.698.9463,
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