As a kid, I remember rushing
home from school to catch "Gilligan’s
Island" reruns. Errr, I mean I remember
rushing home from school to do my homework
and then watching "Gilligan’s
Island" reruns. (Wouldn’t want
to set a bad example for all the kiddoes
reading The Wine Skinny). Anyway, it always
bugged me that Ginger received the bulk
of the attention. Everyone loved Ginger
"Let Me Entertain You" Grant
and her silly gowns and poufy red hair.
I, on the other hand, was always a Mary
Ann fan. Consistent. Honest. Down to earth.
Just an all around quality kind of chick.
The kind of person everyone thinks of
fondly but who rarely gets recognized
for her exceptional qualities because,
well, she never makes a fuss. No theatrics,
histrionics, or absurd demands. Rather,
she is consistent and kind and, as a result,
woefully underappreciated.
Recently at the grocery
store, as I grabbed what had to have been
the one hundredth bottle of Turning Leaf
I’ve purchased over the past few
years, it hit me like the kind of tropical
storm that can wreck a boat on a three
hour tour: Turning Leaf is a
Mary Ann.
Priced under $10, consistently
good, and most definitely easy to find
and, yet, ETFOFW has never featured a
single Turning Leaf wine. And why? Simply
because we lost the pig-tailed, gingham
bloused, denim-shorted child within and
ignored our Mary Ann.
Well, no more. In this issue
we happily profile two of Turning Leaf’s
latest releases and say thank you. Thank
you Turning Leaf and thank you Mary Ann.
Until next time, little
buddies,
($9). What a merlot should
be with black pepper spice and fresh herbal
qualities understating ripe raspberry
aromas and flavors. Medium bodied with
a rich juicy texture and soft tannins.
Perfect for a picnic by the lagoon with
a lamb and mushroom pesto sandwich. (Look,
I don’t ask about Mrs. Thurston Howell
III’s sizeable wardrobe for just
a three hour tour and you don’t ask
about the lamb).
($9). A lovely Chardonnay
with apple, pear, and grapefruit, as well
as smoky toasted flavors on the nose are
a telling introduction to this easy to
drink wine. Full bodied with soft oak
character and a dry finish, pour this
in your coconut cup and serve with grilled
tuna and wild fruit chutney. (And we will
all agree we could actually make that
happen on the island).
To everyone who has sent me an ETFOFW
suggestion -- you rock! As for the rest
of you, what's the dealio? Let me know
about your favorite ETFOFW. Just drop
us a line at editor@wineskinny.com.
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