Bill and Jared offer these mini-reviews of the drinks that have sustained them for the past several weeks.

2012 Sheldrake Point Gamay Noir
Finger Lakes, New York, United States

The wine is very upfront on cherry and berry fruit aromas, like fruit punch, as soon as the bottle is uncorked. It is a pleasant aroma that will tempt wine drinkers who are especially fond of fruity wines. In the glass, it pours a ruby red color. At this point, I should have let the wine sit a little, but I was thirsty and eager to try. The wine was extremely heavy in cherry syrup flavors that immediately made me think Robitussin or Vicks. I wasn’t overly enthralled by what happened next, either, for as strong as the flavor hit, it left almost as quickly, without much residual flavor on the tongue. The wineries website asserts a creamy finish to the wine, but I did not experience this. The wine seemed thin and just simply vanished. Admittedly, the second glass seemed better, after some exposure to air, but was still underwhelming. Good if you like strong cherry flavors in your wine; otherwise, try Sheldrake Point’s pinot noir: it’s much more satisfying. Rating: C+
— Jared Washburn

N.V. Freixenet Cordon Negro Brut Extra Dry Cava
Penedes, Catalonia, Spain

This sparkling wine has a great deal to offer — and at a decent price (only about $13). There is a tempting sweetness on the nose that translates to a sweet melon flavor, but being an extra dry wine, the sweetness factor is quickly evaporated and replaced with the typical tang and zip of a Cava. It is refreshing, somewhat acidic, and has a surprisingly long finish that yields earthy notes of toasted cracker. Drink chilled and enjoy with appetizers or snacks. Rating: B
— Jared Washburn

N.V. Zardetto Prosecco DOC Treviso Extra Dry
Treviso, Veneto, Italy

This sparkling wine worked very nicely as an aperitif. At first, mellow fruit aroma on the nose, but then dominated by a more floral/perfume aroma, the pale, yellow wine gave way to spiced apple and pear on first taste. A dry wine that had a nice level of carbonation and really danced on the tongue, but then sat nicely on the palate for a lingering aftertaste. Refreshing, in spite of the dryness, and left an aftertaste that was smooth and somewhat creamy. Great balance of acidity. I plan to try this again with some oysters on the half shell, as I think it would pair nicely. This is definitely worth checking out at about $18. Rating: A
— Jared Washburn

2013 Damiani Dry Rosé
Finger Lakes, New York, United States

A beautiful salmon-pink color in the glass, this 100 percent pinot noir ros‚ is not shy. The nose is very fragrant, with strawberry, cranberry, lemon, and slight savory/earthy aromas. On the palate, it’s primarily a mix of strawberry jam and sour cherries, but with nice acidity and a minerality that balances the fruit flavors. The wine has a bit more weight than an everyday rosé — more medium-bodied. Long finish makes you want more. $16. Rating: B++
— Bill George

N.V. Lamoreaux Landing Estate Red
Finger Lakes, New York, United States

A nice, dark garnet color, but still somewhat transparent. Medium-bodied, with aromas of brown sugar, raspberry, and spice. Plenty of red fruit flavors on the palate — cherry, raspberry, plum, even cranberry — make this a great everyday wine, with or without food, though I find that it pairs well with pizza or barbecue. $12. Rating: B
— Bill George

2012 Lamoreaux Landing Dry Riesling
Finger Lakes, New York, United States

As I wrote in a recent column, I was really impressed with the wine at Lamoreaux Landing, and the classic dry riesling is a great example. Showing plenty of Finger Lakes minerality, it also exudes zippy citrus on the palate, particularly lemon and lime, with a nice splash of tropical passion fruit on the finish. Very well balanced. $14. Rating: A
— Bill George

2013 Hector Wine Company Sauvignon Blanc
Finger Lakes, New York, United States

Very fresh on the nose, with aromas of an herb garden mixed with citrus. On the palate, it is quite lively, with flavors of grapefruit, melon, a bit of fresh-cut grass, and a spritz of lemon juice. I paired this with pesto pasta and chicken; the herbal/grassy notes went really well with the garlic and basil, and the acidity of the wine cut right through the oily sauce. $18. Rating: A-
— Bill George