FEBRUARY 2021 492018 LIEU DIT CABERNET
FRANC ($30)
A California Cabernet Franc in a
Loire Valley style, this red focuses
less on Franc’s fruit flavors (though
they’re certainly present) than its
tomato leaf and green peppercorn
notes. Even after a weekend open,
it remained bright and fresh.
2018 LOHSA MORELLINO DI
SCANSANO ($16)
The Sangiovese-based reds of
Morellino di Scansano are usually
more powerful and rustic than
nearby Chianti’s. This one, its red
cherry fruit wrapped in potent tan-
nins, is no exception. I liked it even
more the third day after I opened it.
2018 APALTAGUA ENVERO
CARMENÈRE ($17)
Chilean Carmenères often lean into
the herbal, green tobacco aromas
of this red grape. This one, savory
and peppery, with black currant
fruit underneath, is a potent wine,
and those herbal notes only got
more distinct over a couple of days.
2018 ZUCCARDI Q VALLE DE
UCO CABERNET FRANC ($22)
Argentina’s Zuccardi made a
standout Cabernet Franc in 2018,
with cured tobacco and smoky
herb aromas, plus plenty of black
cherry fruit. It was delicious when
first opened and stayed that way
for several days.
2016 MAURO VEGLIO BAROLO
($40)
Like most young Barolos, this red
was tight and tannic at first. Yet on
the second day, it bloomed, show-
ing deep, briary fruit and fine, grip-
ping tannins. It stayed that way for
another two days—and then I gave
up and drank it.
2012 CHATEAU MUSAR BLANC
($65)
The late Serge Hochar of Lebanon’s
Chateau Musar used to suggest
tasting this golden-hued, peach-
scented white over the course of
a month to see how it developed
with air. So a few days open, even a
week? Nothing to worry about.
2019 VIETTI ROERO ARNEIS ($24)
Winemaker Luca Currado’s father
helped save the Arneis grape from
extinction back in 1967. Currado
makes this lime-zesty white in a
way that allows him to keep a touch
of carbon dioxide in it. He says, “It’s
the best and most natural possible
preser vative.”
REPOUR
STOPPERS
The oxygen-scavenging
compounds in the tops of these
stoppers effectively absorb
99.9% of the oxygen from an
open bottle. It may seem like
a magic trick—but it works
extremely well thanks to inno-
vative research from founder
Tom Lutz, who has a PhD in
chemistry. ($10 for 4,
repour.com)