South America is also a terrific place to look for bargain-priced wines. A couple of examples: the Doña Paula Los Cardos 2008 Sauvignon Blanc (about $9) from Argentina’s Mendoza region. It displays hints of green herb, menthol, and mint on the nose and lime and gooseberry flavors without the strong burst of acidity, leaving it with a soft, almost delicate finish.

And from Chile’s Maipo Valley, try the Santa Ema 2007 Reserve Merlot (pictured at left, about $12). It’s full of dark plum flavors followed by an unmistakable finish of vanilla bean that lingers into a butterscotch twist. Interesting, unique, and great value for the money.

With credit card bills from the holidays rolling in and the prospect of income taxes on the horizon, I always like to designate January as my month to take advantage of some good wine bargains.

What constitutes a bargain is all relative, of course. It might depend on your level of affordability ($10 a bottle seems to be a natural cutoff point for some, while others might go as high as $20). Or it might depend on the perceived quality of the wine in relation to comparable varietals costing two to three times more.

Whatever the case, purchasing a tasty wine and feeling like you picked up a bargain should always give you degree of satisfaction – particularly this time of year.

Tracy Olney, Wine Specialist at The Market at Fairhaven, recently gave me several recommendations priced in the $8 to $12 range that turned out to be great buys.

Olney says there are currently plenty of good deals on Washington wines, including newer labels such as the Rain Shadow 2007 Cabernet Sauvignon (about $9).

This is a lighter colored, lighter bodied cabernet, with a gorgeous fragrance of plums and violets and flavors of candied cherry and boysenberry. There are virtually no tannins on the finish, so I’d hesitate to serve this with traditional cabernet compatible foods, although it makes a nice red wine for sipping at the end of the work day.

South America is also a terrific place to look for bargain-priced wines. A couple of examples: the Doña Paula Los Cardos 2008 Sauvignon Blanc (about $9) from Argentina’s Mendoza region. It displays hints of green herb, menthol, and mint on the nose and lime and gooseberry flavors without the strong burst of acidity, leaving it with a soft, almost delicate finish.

And from Chile’s Maipo Valley, try the Santa Ema 2007 Reserve Merlot (about $12). It’s full of dark plum flavors followed by an unmistakable finish of vanilla bean that lingers into a butterscotch twist. Interesting, unique, and great value for the money.

A growing number of out-of-state wineries produce their wines with grapes from Washington vineyards.

How can you tell? Read the label.

The federal government requires all wineries to list the growing regions — called “appellations” — of the grapes used to make their wine. Think of it as a truth-in-labeling law that provides the consumer with information about a wine’s pedigree, a definite plus for a winery that uses grapes from Washington’s reputable vineyards.

For instance, if an Oregon or Idaho winery uses grapes from the Walla Walla Valley Appellation, it must clearly note that on the label. Wines made from grapes from two or more appellations must to use the “Washington State” designation.

Pend d’Oreille Winery, in Sandpoint, Idaho, is a perfect example of an out-of-state winery that’s having a great deal of success by sourcing the bulk of its production from notable Washington vineyards, including Yakima Valley’s Willow Crest and Coyote Canyon in the Horse Heaven Hills region.

Today’s recommendations from Pend d’Oreille are three well-priced wines, all made from Washington grapes.

The 2008 Pinot Gris (about $15), is a lovely white wine with gentle flavors of pear and baked apple, a hint of citrus, and a well-rounded, slightly creamy finish, while the 2005 Cabernet Sauvignon (about $17), is still showing plenty of tannins along with touches of black currant and licorice, making it an excellent choice to serve with steak or roast beef.

My current favorite is the 2005 Syrah (about $21), with luscious black cherry flavors that melt into a finish that suggests bittersweet chocolate. There’s also a nice smoky undertone to this wine, making it a natural to pair with a duck entrée or grilled vegetables.

Wines from Pend d’Oreille Winery are just beginning to make their way into the Bellingham area, and can be ordered online at powine.com or by calling (877) 452-9011.

Hotel Bellwether Chef Rob Pinksi of The Harborside Bistro and Tom Saunderson, wine manager for Young’s Columbia Distributing present a five-course dinner, perfectly paired with wines of Tom’s choice.

Included in this “Sip, Savor and Sleep” package is a one-night’s stay at the hotel and rates for both the dinner and accomodations start at $260 based on double occupancy.

The dinner will take place in the private wine cellar, a luxurious European-style dining room furnished with imported Louis XIV-style chairs, a rich mahogany-stained table, and fine European crystal glasses.

This package is available Friday, January 22, 2010 only. For the complete menu and reservations go to www.hotelbellwether.com or call 877-411-1200.

The more wines you try, the more you should appreciate a wine’s acidity as an essential element of good taste.

Certainly, it takes a number of things to comprise a well balanced wine. The wine’s fruit flavors, sweetness (or lack of it in drier wines), alcohol level, possible oak aging, and, in the case of red wines, tannins, all factor into the equation.

But acidity may play the most significant role over any of these characteristics, and after you get beyond what I call the “beginners” wine tasting stage – where your taste preferences are usually predominated by sweeter, fruiter wines – you’re much more likely to be aware of wines that display good acidity.

Acidity is essential for a number of reasons. First, it can add a degree of brightness or crispness to a wine. For example, wines that are overly fruity and high in alcohol can sometimes taste fat or flabby. A nice splash of acidity can provide a bit of lift, particularly on the wine’s finish.

Second, acidity can be used as a balancing characteristic, especially in wines with a high residual sugar content. This is because higher acidity helps to offset the wine’s sweetness, and even though the sugar level is the same, your taste buds will perceive it to be less sweet and better balanced.

Third, and what I think is most important, is that wines with good acidity pair naturally well with a number of foods. Acidity helps soften the astringency of high-acid foods like tomatoes and lemons and cuts through the fat content of foods such as salmon, cheeses or heavy cream sauces. This allows you to taste both the food and the wine, which is absolutely paramount in order to maximize your dining experience.

Examples of white wines that are generally high in acidity include riesling, sauvignon blanc, trebbiano and pinot blanc, while notable reds include sangiovese, nebbiolo and pinot noir. Give these wines a try and see if don’t agree that good acidity is a key element in providing the complete package to wine enjoyment.