Red Ale, Odell Brewing Co., Fort Collins, $10/six-pack

I kind of feel bad for the guys at Odell. In my mind, they're the best craft brewers in Fort Collins, and who gets all the love? The guys at New Belgium.

Granted, New Belgium promotes itself a little more, and just from looking at the coolers at the liquor stores, they turn out quite a bit more beer, which means you'll sometimes see specials on it.

I've never seen Odell on sale.

But the extra buck or two a six-pack gets you into some fine beers. This Red Ale, a springtime seasonal, is proof. It's priced at, or a bit over, $10 a six-pack – which has to be a mental barrier for more people than just cheap ol' me. But if you're willing to dig a little deeper to spring for it, Red Ale puts a rewarding load of flavor into your glass.

There's a lot going on with Red Ale, starting with mahogany-red color. You know just by looking at a glass of this beer that there's something substantial here.

The flavor starts with a big hit of hops. But then there's some rich mellowness to follow the hops. Unlike a lot of hoppy beers, Red Ale is kind of creamy going over the tastebuds.

That creaminess starts in the head, which laces gently down the glass as you draw it down.

And, if you're like me, that glass empties pretty fast. But be careful. We're working with a relatively high-octane 6.5 percent alcohol by volume, so be prudent, be at home, or be in the care of a trusted driver.

But do enjoy this beer. And hey, it's only a seasonal, so you can go back to hunting down whatever's on sale after it's gone for the year.

Scott N. Miller, Daily Staff Writer

2007 Belle Pente Willamette Valley Pinot Noir, $24

Belle Pente wines hold a special place in my mind as one of my favorite Oregon wine discoveries. Since owners Jill and Brian O'Donnell sold their first wines in 1996, many have enjoyed their combination of reasonably priced, carefully cellared Pinot Noirs and white wines; each made with Brian's unique vision. I was fortunate to spend some time with them during Oregon Pinot Camp in 2009, and was able to witness their passion for the project. Now that their Estate vineyard (Belle Pente Vineyard) is producing great fruit, the wines are even more satisfying. Brian quietly, and with little fanfare, makes delicious and intricately nuanced Burgundian-inspired Pinot Noirs. The 2007 Pinot Noir is unfined, unfiltered and lighter in style for a typical Pinot Noir with bright garnet colors radiating through the cloudiness. Strong earthy aromas dominate upfront, but as the wine opens red fruit aromas emerge with a subtle spiciness across the nose. A strikingly good Pinot Noir, and limited. The flavors are of red pie cherry, fresh red raspberries, black pepper, cinnamon, and brambly, well integrated tannins. There's bright acidity and lovely balance. I believe broiled salmon, honey ham, or prime rib would be great choices with this elegant Pinot Noir.

You can find this wine at Avon Liquor.

— Kevin Lawrence of Avon Liquor

Zull Gruner Veltliner, $18

I like wine, but I love food. Wine, to me, can only be completely successful if it has the ability to stand on its own and the unique capacity to support a meal. There's something about the perfect balance of food and drink that's very satisfying. The Zull Gruner Veltliner can attest to that. This wine, which the winemaker calls a “gentle introduction” to the offerings of the vineyard, is made from the Veltliner grape, which has become the flagship grape of its native Austria and helped to distiguish Austrian wines from their German counterparts.

I started by sampling this wine on its own. It was very thin-bodied, and the flavor was dry, slightly sweet and incredibly uncomplicated. With most white wines, the vineyard attempts to integrate various subtle or not-so-subtle flavors ranging from grass and earthy notes to bright fruity or floral tones. The Gruner Veltliner made no attempt at any of these. I tried in vain to encourage my tastebuds to look deeper, my olfactory to pay better attention. Nope, this wine was a solid shot of straight-up grapes. It was delightfully fresh and clean with a bit of a zing that smacked of sunshine.

Upon the recommendation of Matt Austin, the wine buyer at Beaver Liquors, I paired my second glass with seafood. I chose a pan-seared tuna with a light herb aioli and some spring greens with pistachios, Mandarin oranges and a raspberry-citrus viniagrette. I braced myself, as the last citrus-wine pairing I tried was a complete failure. Not so this time around. The sweetness of the Veltliner was slightly amplified by the other fruit flavors. It had the effect of complementing the food without getting in the way or demanding attention — a truly happy pair, with each bringing out the best in the other (as a control, I tried the tuna again later without the help of the wine, and it wasn't nearly as good).

I will definitely be visiting this wine again the next time I make a seafood dish.

This wine can be found at Beaver Liquors.

Krista Driscoll, Daily Staff Writer