2014 Albero Rose

That was an experiment. Rose made from bobal grapes. I've never heard of bobal. But it's a pretty good rose. Spicy, with a taste of lingonberry. Powerful, like most Spanish rose wines.
Tasted great with baked cod.

2012 Hécula Monastrell

Nice Spanish wine. Spices in the nose and taste. Distinctive taste of cherry. Powerful but well balanced. Need to remember where did I buy it and buy some more.
Was a great pairing to chicken tajine dinner. Would be great with any meat and poultry, and especially good with spicy dishes and mutton.

2012 Cantine di Ora Amicone

Nice Italian red. Bought in on sale at Haskell's. Surprised how pricey it is on the Internet: $15+, I usually don't buy wine in this range, except for special occasions, when I can splurge on Chateneuf du Pape or champagne. This is probably the best wine for people who likes something sweet, but elegant and don't want to pay for Sauternes or Tokaji. No, it's not as sweet as Sauternes. Producers claim nose and taste of raspberry and cherries, but to my taste it's more like strawberry and burned caramel. Very pleasant taste. In this wine, sugar doesn't spoil the taste, quite opposite, it adds some balance. Powerful, full-bodied wine.
Was a great pairing to smoke trout pizza. Can go well with any meat.
Would buy again if I see it on sale. Yes, I'm a cheap bastard.

2012 Grand Bourjassot Cuvée Fanny

Would never buy again. Maybe this wine satisfy appellation rules, but the result is awful. In blind tasting, I would never say it's Côtes du Rhône. Usually Rhone wines are intense, with strong taste and nose of chokeberry, with leather and smoke. A little bit of sugar can be OK, but I prefer when there is none.
In this case, sugar is the main ingredient. Everything else is way behind. No smoke, no leather, just a hint of chokeberry. And that's in a quite good year.
Probably first time I'm that disappointed in Côtes du Rhône.

2012 Château Haut-Sorillon

One more Bordeaux which is good even in a bad year. Taste and nose of black currant, slightly chalky, with good finish. Available at local Trader Joe's, so the price is low. Very good pairing with any read meat, poultry, pizza. Also good with some fish, like tuna, mahi mahi or swordfish.
Today I found out that 2012 dried out at local Trader Joe's, they had 2013. Which was a horrible year for Bordeaux. I decided to take a risk and bought a bottle to try. Wait for an update...

2014 J.L. Quinson Côteaux d'Aix en Provence

Good rose. Light, with distinctive honey and spices notes both in nose and taste. Buttery finish: a sign of really good rose. Went pretty well with baked haddock (scrod, as called in New England). Would be a good match for any seafood, poultry or veal.
It looks like you can't go wrong with rose from Provence. I tasted dozens and yet to find one I don't like.

2014 Sortesele Pinot Grigio

Classic Italian Pinot Grigio. They don't make anything like that in US. LIght, crisp, dry. With complex taste I didn't exactly place. There is citrus in it, just a little chalk, some buttery aftertaste. But it's too much for me to analyse. Not too much to enjoy immensely though.
Great pairing for any seafood.

2012 Les Rastellains

Wonderful Côtes du Rhône! Complex nose and taste. Plum and chokeberry, smoked wood, old leather and a little bit of chalk. No sugar in taste at all. Don't remember where I bought it, time to buy a box.
Venison would be a perfect pairing, but steak and kidney pie felt right at home.

2011 Château de Macard

Not the usual Bordeaux. It has some distinct bitter note of I usually associate with Médoc, although it's not the one. Some wood and chalk in taste, good balanced. No trace of sugar, which I like. But the most surprising was the distinct note of old wine, which is quite unusual for 5 year old one. And color is a little bit tawny too. Need to try more, maybe it's just this particular bottle. Went quite well with smoke trout pizza.

Grandin Rose NV

Good non-vintage bubbly from Loire, France. Even though it's not Champagne, because not from Champagne. If you are not real wine specialist, you want know the difference. Dry, crisp, with citrus notes and buttery finish, it would be great with any dessert.