Life is too short to drink bad wine

In need of light and fruity wine? Then this Pinot Noir from New Zealand would be a good choice. Urlar is apparently gaelic for earth and these guys have biodynamic certification. Here what they about the wine: The classic 2016 vintage delivers an elegant wine of dark red berry fruits, dried herbs, lifted red florals and subtle savoury notes.  The fruit is complexed by layers of whole bunch nuances, undergrowth, spices and earthy cedar.  Elegantly concentrated with fine tannins and a silky texture.  Beautifully suited to a rack of lamb or gamey dishes such as venison or duck. Urlar Pinot Noir 2016 Wairarapa, North Island Ca 230 NOK or 20€

The Alvarinho grape in Portugal (Albarino in Spain) is a thick skinned grape that can survive the wet climate north in Portugal (DOC Vinho Verde) giving light elegant and refreshing whites without too much problems of rot. Normal style is zingy and zesty with exotic fruit, lemon and a distinct acidity and minerality. But not everything is normal, so this Casa has made a different version of the Alvarinho grape by using some of the principles of Burgundy white wine making. The extended time lees with battonage gives a quite different character and complexity to the wine due to the additional flavours from the lees and a more subtle acidity due to malo. The nose is thus citrus, apple, white flowers and some yeasty character. The taste is crispy, dry, high acidity on the smooth side and quite a decent length. A well made different style of Alvarinho that drinks well young which can probably keep for 4-6 years as well. Alvarinho 2017 Minho, Vinho Verde Casa do Capitao-mor  P

There are many different Barberas around some from Alba and some from Asti. Asti claims the best Barbera come from their district as they use the best plots to grow the Barbera grape. Vietti produce from both areas and this one from Asti is certainly very good. Here is their description of the wine: Grapes:  100% Barbera Winemaking:  from La Crena region, located in the village of Agliano Terme with an average density per hectare of 4800 plants. The oldest part of the vineyard has been planted in 1932 in a loam-clay type of soil, with a southern exposure. The total surface is about 6 hectares. Fermentation lasts around couple of weeks in open-top stainless steel, with mechanical punching downs, délestage and many open-air pumping overs. After this, the wine macerates for another week, then it is racked and it is moved to oak for malolactic. Aging:  Barriques, big oak vats and steel tanks for approximately 18 months.  Description:  Rich ruby color with concentrated ripe aro