Everyday: We’re going to see more and more of the La Crema brand, which the Jackson Family folks will be using for some (all?) of their new Oregon holdings. Here’s hoping the results are as tasty as the 2012 La Crema Monterey Pinot Gris, a spicy delight, especially during the long finish. Perfectly ripe stone fruit enlivens the nose and palate, and the spot-on acidity freshens up the midpalate. Seafood, even richer fish such as halibut and salmon, should play well with this vibrant white, as should spicy-but-not-too-hot Mexican and Chinese dishes.
Occasion: Greece is better-known for its whites ““ and trying to become not known at all for its retsina. But the reds reaching the Upper Midwest are showing really well. One of the more profound ones is the 2009 Lafkiotis Agionimo ($25), with spot-on tannins, dark-fruit goodness plus serious structure and length. Made with the agiorgitiko grape in the Nemea region, this earthy, slightly creamy red will reward decanting and cellaring. Try it with lamb prepared most any way and other hearty Greek dishes, or with a grilled steak or pork chop.