Basic, general question about reds

[Innkeeper]

Hi Dan, and welcome to the Wine Board. There is nothing wrong with the wines you have been drinking, though there are good and bad examples of both. Your comment about "food independent" has a profound affect on my answer. Chianti is made primarily from the sangiovese grape. It is very high in acid. Acidity is usually great with food, and not so hot in a quaffer. The basic difference between merlot and cabernet sauvignon is complexity and approachablility.

Merlot is softer and simpler. In its first or even second tier bottlings it gives you plums and whatever dose of oak it has been subjected to. Very careful shopping can give you a few good choices under $20. Not knowing where you are from, makes it difficult viz-a-viz availability. We like Bortoluzzi Collio Merlot from the most norteast region of Italy. Their Pinot Grigio is tops as well. You might also look for first tier Bordeaux from the East side of the Garonne. These are the wines from St Emillion and Pomerol that, though blends, are primarily merlot. The adjacent region of Lalande-de-Pomerol offers values under $20.

Cabernet sauvignon has many offerings under $20 from Washington State, California, Australia, Argentina, and, of course, Bordeaux (West bank). Among many starters you might try Columbia Crest Grand Estates, or some readily available Aussies such as Jacob's Creek, and in the second tier Rosemount Hill of Gold. There is also a ton of Bordeaux at the entry level (under $20). Look for those from the 2000 vintage.

[This message has been edited by Innkeeper (edited 03-28-2004).]