This is a good news and bad news wine. The good news is that it's a tremendous value, another Mandolin wine that is much better than its price. The bad news? Availability, of course. It's not sold in the Dallas area, and its Texas distributor is small with limited capabilities. And, given the way the wine world works, if that happens in a market as important as this one, that means the Mandolin is likely to be difficult to find elsewhere.

Which is wrong. The syrah ($10, sample) is a wine that deserves to be in lots and lots of stores. It's impressive -- balanced and varietally correct, with just enough berry fruit to be fruity but not to be annoying. In this, there is acid to balance the fruit, which almost never happens with this style of wine, as well as a touch of oak and even some tannins, both of which provide even more balance.

Which, again, are two items that are rarely done well in wine from this part of California that costs $10. There is either way too much oak, to cover up a flaw or to give it a fake-y chocolate taste, or no tannins, to make the wine "smooth" and to appeal to people who don't like red wine. In fact, one reason why I don't drink much of this kind of wine is that it doesn't taste like wine, but something designed by a focus group.

Serve this wine on its own or with a weekend or holiday meal featuring beef or roast chicken (and yes, even for the holiday that must not be named). Highly recommended, and a candidate for the 2013 $10 Hall of Fame.

The Wine Curmudgeon does not like the holiday that must not be named. The reasons aren't important; chalk it up to my natural crankiness, and leave it at that. Because of this, I have traditionally vacillated about whether to do a post for this holiday.

This year, you get one. Yes, I know, the last thing one expects from me is inconsistency, but that's the effect that the holiday that must not be named has on me. More, after the jump:

• Don't buy someone a gift because you think they should like it, but because they will like it. So if the most important person in your life enjoys sweet wine, but you don't, you know what to buy, right?

• The sparkling wine buying guide is here. Holiday wine suggestions are here. Bubbly suggestions are here.

• Wine and chocolate is a marketing gimmick. For one thing, anyone who pairs $50 cabernet sauvignon with chocolate is missing the point of $50 cabernet. Or, to quote the eminently quotable Gil Kuhlers: "The inherent problem does not lie with chocolate per se, but the sugar within. Chocolate by nature is insanely bitter, so most chocolates you see in the candy aisle, even the bars that say 70 percent cacao, contain sugar. ...  Sugar, or more precisely its sweet taste, is the enemy of all dry wines, especially red wines."

• Red wine for Valentine's Day: Two red blends fit the bill -- from the Argentine producer Alamos ($13, sample) and California's Colby Red ($13, sample). The former has lots of sweet black fruit, but it isn't syrupy and there is enough other stuff going on to provide some sort of balance. The Colby has normal enough tannins and acid, but what seems to be almost an cherry lollipop sweetness in the middle. It throws the wine off kilter, though people who like that sort of thing probably won't think anything of it.

• White wine for Valentine's Day: Robert Mondavi Winery Chardonnay ($20, sample) may not seem sexy or exciting, but it's a solid, winning choice -- lots of green apple, oak for people like oak, and more value than you would expect.

More about Valentine's Day wine:
• Valentine's Day wine 2011
• Valentine's Day wine 2010
• Expensive wine 36: Two Hands Gnarly Dudes Shiraz 2008

The holiday that must not be named is next week. You want to buy sparkling wine. But sparkling wine, being sparkling wine, is expensive and confusing.

Not to worry. The Wine Curmudgeon is on the job, as always, looking out for everyone caught between bubbly's rock and hard place. The Bertrand ($15, sample) is sparkling wine from France that isn't made in Champagne, which is why it's one-third the price of entry-level Champagnes. Better yet, it has much more than one-third of the quality, and is a tremendous value.

It's made using the same method as Champagne, and it uses more or less the same grapes (including pinot noir, which is not common in sparkling wine made in France outside of Champagne). That's one reason why it delivers so much value; its grapes are grown in the Limoux region in the Languedoc, where land is a fraction of the price of Champagne.

This is not as simple a wine as its price would indicate; the pinot noir gives it an edge that others don't have. Look for very crisp apple fruit and an impressively long finish (lemon zest, maybe?). And you can impress everyone with your bubbly knowledge: If the wine says Cremant on the label, as this does, that means it's sparkling wine made in the traditional method but not in Champagne. Highly recommended, and sure to impress whoever needs impressing next week.

• Love that sweet wine: Moscato sales increased by what one trade magazine called "a staggering 73 percent" in the 52 weeks that ended Jan. 7, 2012, and the wine business wise guys are trying to put all sorts of spin on that news. The report in the link credits pop music stars like Kanye West, who sing about moscato, but the Wine Curmudgeon has another, more likely, theory. Americans like sweet wine. Which, of course, none of the wise guys want to admit. My electrician, who wouldn't know Kanye West from Cornel West, has become a big wine drinker. His favorites: Pinot grigio and moscato, and his wife likes sweet red wine. Not coincidentally, buried at the bottom of the story in the link, was this: "... small but growing categories included unoaked Chardonnay and sweet reds."

• Natural wine backlash: Renowned Rhone producer Michel Chapoutier has denounced natural winemakers as out-of-touch hippies making defective wines, reports Decanter magazine. Chapoutier told the magazine that natural winemaking – which doesn't allow techniques like adding sulphur dioxide to stabilize the wines – "...is a connerie. It is rubbish. It’s like making vinegar, bad vinegar. How can anyone allow toxic yeasts to develop so that these inhabit the wine?" This should make for an interesting back and forth, since proponents of natural wine are equally as shy as Chapoutier about advancing their cause.

• Annoying restaurant wine practices: Two of the most annoying restaurant trends in the Zagat Survey's 2011 list were wine related, which should come as no surprise to regular visitors here. Overzealous wine pouring, when the waiter or waitress won't let you sip wine before they show up for a refill was No. 3, while No. 5 was wine glasses that are too big. Interestingly, inflated restaurant wine prices didn't make the list. Perhaps, like death and taxes, we've just accepted those something we can't do anything about.

What's this? Has the Wine Curmudgeon gone soft on us? Two favorable reviews of Australian shiraz in the past month?

Indeed. Because, if nothing else, the Wine Curmudgeon believes in tasting the wine before judging it. And, even more than the Layer Cake wine of the week, the Two Hands ($30, sample) is an exemplary wine. Yes, I'm not a huge fan of this style, with its huge burst of fruit and high alcohol, and yes, wines made this way usually drive me crazy.

But you know what? This vintage of the Two Hands is full of rich, deep red fruit -- but it's less overwhelming than it would have been a year ago. Plus, the tannins show a little more and most of the ashiness (the odd flavor that many of these kinds of wines have in the back) is gone. And the alcohol, for whatever reason, is more integrated into the wine and less annoying. All of this, I'm assuming, comes from letting the bottle age since I got it in 2009.

Highly recommended, especially as a gift for next week's holiday that must not be named. This is a beef wine, but it's a beef wine that will appeal to more people than you would think.

Monday update: Same thing this year. Sunday was the slowest day on the blog since October. During the game, fewer than 100 people visited the blog. I wonder: Can I turn the blog off next to save cyber-ether?

The Wine Curmudgeon, after four years of poring over blog statistics, has discovered an odd yet interesting fact. Not many people come to the blog on Super Bowl Sunday; in fact, the day gets fewer visitors than almost any other day of the year, including Christmas.

I assume this is because, if anyone is using a computer on Super Bowl Sunday, it's to check out the game. On Christmas (and even New Year's, with its glut of football), the numbers are actually pretty good. That may be because so many people get computers as Christmas gifts, and are busy trying them out by visiting the blog.

Whatever the reason, the number of visitors on Super Bowl Sunday is about two-thirds of normal. So, for all of you who read this post, but won't be back until Monday, enjoy the game. And did I ever tell you my Archie Manning story?

The Wine Curmudgeon will say this right out front: I don't like this style of Spanish garnacha. There's nothing traditional about it, and it's certainly not about nuance and subtlety like a great Rioja. Rather, it's about cramming as much ripe, red fruit and alcohol into the wine as possible, producing a jammy, concentrated effort with very little in the way of tannins.

Having said that, this style of wine is immensely popular. Robert Parker adores it, and has defended it against all comers -- even insisting that it is Spanish not only in name, but in terroir. It does very well in the marketplace, too; brands like Las Rocas and Evodia sell well and show up on best-of-lists all the time.

The Tres Picos ($13, sample) is firmly part of this post-modern Spanish wine philosophy. It's dark, heavy, alcoholic (14 1/2 percent), rich and fruity, with minimal tannins and with an almost ashy aftertaste. It's not as well made as the Evodia, which came close to getting into the 2012 $10 Hall of Fame, but it is more approachable than the Las Rocas (which, frankly, has always bored me).

The Tres Picos needs food -- red meat preferably -- to balance all that fruit and alcohol. Again, it's not for everyone, but for people who prefer this style, it's a solid effort.