Metairie, Louisiana

Total Page:16

File Type:pdf, Size:1020Kb

Metairie, Louisiana March 2020v2 650A Papworth Metairie, LA 70005 504-834-1977 Phone 504-834-1979 Fax Operating Partners Andy Blouin [email protected] 225-892-4951 Juan C. Cazabon [email protected] 504-329-5410 Sales Consultants Carol Dreyfus - North Louisiana [email protected] 318-278-0414 Aynsley Leblanc – New Orleans [email protected] 504-460-2563 Matthew Laborde – New Orleans [email protected] 318-308-2863 Katelynn Shackelford– Lafayette, Lake Charles [email protected] 337-256-8666 Nick Siracusa– Baton Rouge [email protected] 949-302-5698 Administrative Melissa Montreuil [email protected] Office 650A Papworth Ave Metairie, LA 70005 504-834-1977 Phone 504-834-1979 Fax *** 3PM CUT OFF FOR NEXT DAY DELIVERY *** Antica Terra Antikythera Pinot Noir, 2014 -6pk Antikythera Pinot Noir, 2015 -6pk Antikythera Pinot Noir, 2016 -6pk Quick Facts: This pinot noir, made solely from our own rocky outcropping in the Eola-Amity Hills, bears this name because this wine is all about precision. Botanica Pinot Noir, 2017 -6pk Quick Facts: Botanica has an orientation towards sappy and sanguine with a taste of wild rose, sour cherries, and blood orange. Ceras Pinot Noir, 2017 -6pk Quick Facts: The color of this wine is more purple than red. It is more about minerals and herbs than fruit and flowers. It is a focused and elegant distillation of rock rather than an opulent cascade of fruit. Arbe Garbe Arbe Garbe is Friulian for the "bad weeds" which are often used as cover crops. Friuli - a region that like the arbe garbe has been there silently growing over the centuries, a border land that quietly and discretely provided fertile ground for the Roman Empire, the Barbarians, the Huns and the Austro-Hungarian Empire, all of which invaded it and settled there throughout the centuries, all planting their roots and melting into the blend. A land of migrants, silent crossroad of cultures where sacred and pagan have been living next door to each other, the people timorously gathering in the village churches while the witches were gathering in the woods. Malvasia, 2015 -12pk Varietal/Vineyard: 100% Malvasia Bianca/Sonoma Valley Quick Facts: Deeply varietal to the core, the 2015 offers tons of exoticness and perfume, with beams of supporting acidity that give the wine its freshness and verve. Lemon confit, jasmine and mint are all given an extra kick of brightness on the intensely mineral finish. White Blend, 2014 -12pk Varietal/Vineyard: Tocai Fruilano, Ribolla Gialla, Malvasia/Sonoma County Quick Facts: Very floral, very aromatic, quite exotic. Get honeysuckle, melons, apricots, Meyer lemons, pineapple and a little bit of almond skin and pie crust from lees contact. Refreshing and full of flavor. Art Farm Wine Girls in the Vineyard Cabernet Sauvignon, 2017 -12pk Varietal/Vineyard: 100% Cabernet Sauvignon/Beckstoffer Amber Knolls Vineyard, Lake County, Napa Quick Facts: Its lovely rich with elegant garnet color and the smell is a blend of cassis, current and the deepest darkest cherry. Cassis and bramble fruit with a hint of Mother Earth and sufficient cocoa to make it interesting. Girls in the Vineyard Sauvignon Blanc, 2018 -12pk Varietal/Vineyard: Lake County, Napa Valley Quick Facts: Citrus and the crispness of fresh cut pineapple that finishes with a bit of lemongrass and fig. Art+Science Armstrong Pinot Noir, 2016-17 -12pk Varietal/Vineyard: Pinot Noir/Armstrong Vineyard, Ribbon Ridge Oregon Winemaker: Dan Rinke Quick Facts: Ther fermentations was a long cool fermaentation in order not to over extract the powerful fruit that comes from Armstrong vineyard and the Ribbon Ridge AVA. Pilfered Perry, 2017 -12pk Varietal/Vineyard: Pear Cider/Oregon Quick Facts: Pears foraged from uncultivated orchard trees and feral seedling trees in their natural environment. Fermented with native yeast. No pears were stolen & used against their will for this perry. Humble Cider, 2016 -12pk Varietal/Vineyard: Foraged Apples /Oregon Quick Facts: Made from foraged apples this cider is clean and crisp with floral and exotic undertones. Little Apples Cider, 2015 -12pk Varietal/Vineyard: Foraged Apples/Oregon Quick Facts: Made from all foraged crab apples fermented and aged in barrel for 10 months. A clean, (well, not that clean but clean for us!) bright cider, dry with a tannic edge. Wild fermented and bottle conditioned in the ancestral method. Stella Maris Syrah, 2014 -12pk Varietal/Vineyard: Stella Maris Vineyard/ Applegate Valley Quick Facts: Stella Maris Vineyard is at 1200 elevation on a hillside in southern Oregon. The fruit is harvested from a portion of the vineyard inherent of an old riverbed bottom with alluvial soils. The extremely stressed conditions of the site force the vines to work hard to ripen the fruit, thus creating highly concentrated grapes. Wild yeast fermented. Symbiosis, 2015 -12pk Varietal/Vineyard: 50% foraged apples, 50% Grüner Veltliner grapes Quick Facts: Co-fermented on the Gruner skins and fresh pressed apple juice for 26 days then aged in a 600L acacia barrel and one french oak barrique aged for 10 months. The Gruner brings weight and texture and the cider bring crisp effervescence, creating a refreshing symbiosis. Wild fermented and bottle conditioned in the ancestral method. Quince, 2015 - 12pk Varietal/Vineyard: 100% Quince Quick Facts: Keeved in concrete then aged and fermented in barrel for 10 months. This cider is as weird as the fruit is, floral and fruity, yet dry and interesting. B. Wise Vineyards Trios Proprietary Red, 2017 -12pk Varietal/Vineyard: 92% Cabernet Sauvignon, 8% Cab Franc, Moon Mountain District, Sonoma Valley Quick Facts: Cherry and raspberry fruits with hints of graphite, lemon zest, and vanilla. Further notes of mineral and licorice provide texture and depth. Wisdom Red Wine, 2016.-12pk Varietal/Vineyard: 36% Zinfandel, 38% Cabernet Sauvignon, 11% Syrah, 9% Merlot, 3% Petit Verdot, 3% Cabernet Franc/Sonoma Valley, Moon Mountain Quick Facts: Brambly red berries and plum fruits with tobacco and pepper notes and a touch of spice. Round and juicy in the mouth with a lively, fruit-filled finish. Banknote Wine Company 'Counterfeit' Cabernet Sauvignon, 2017 -12pk Varietal/Vineyard: 85% Cabernet Sauvignon, 7% Merlot, 7% Petit Verdot, 1% Cabernet Franc/ Sonoma County, Sonoma Quick Facts: A rustic wine that features a ripe floral nose with hints of herbs and sweet oak. Upon first sip your palate explodes with ripe dark berries and notes of cedar, leading to an elegant core of earthy savory notes, mocha and dried fruits. 'Counterfeit' Zinfandel, 2016 -12pk Varietal/Vineyard: 96% Zinfandel, 4% Petite Syrah, Sonoma County, Quick Facts: This zinfandel is floral and elegant. A medium bodied wine that begins with aromas of wild strawberry and ripe plum, juicy and easy to drink. It is loaded with raspberry, caramel, peppered herb and chocolate flavors. 'The Vault' Napa Valley Red Blend, 2018 -12pk Varietal/Vineyard: 45% Zinfandel, 30% Syrah, 25% Cabernet Sauvignon, Napa Valley Quick Facts: 'The Vault' features aromas of black cherry, cigar box, caramel and vanilla followed by a rich palate of cherry preserves, cream de cassis and a long, persistent finish. 'Counterfeit' Pinot Noir, 2017 -12pk Varietal/Vineyard: 100% Pinot Noir/ Sonoma Coast, CA. Quick Facts100% French Oak, 28% New. Full malolactic Fermentation. The wine features notes of strawberry and black cherry with hints of spice. It’s full bodied with a juicy mouth feel. Elegant tannins coalesce with plum and cherry mid palate, while the finish displays perfect acidity highlighting the intensity of the fruit flavors.. Barrelhead Wine Company Barrelhead Zinfandel, 2012 -12pk Varietal/Vineyard: 100% Zinfandel, Napa Valley Winemaker: Julianna and Chris Corley Quick Facts: Medium-dark to dark ruby-purple. Black raspberry, licorice and dried orange peel greet the nose. On the palate, a potpourri of berry fruit with a soupcon of Asian spice. Jules Melange Vin Blanc,-12pk Varietal/Vineyard: Sauvignon Blanc, Dry Riesling, Pinot Gris, Chardonnay/Napa Valley Winemaker: Julianna and Chris Corley Jules Melange Vin Rouge, 2014 -12pk Varietal/Vineyard: 52% Cabernet Franc, 40% Merlot, 8% Syrah/Napa Valley Quick Facts: This is a very serious, complex wine with aromas of chocolate, cassis, dry currants, and dark cherries. Behren’s Family Handcrafted Wines Owned by Les Behrens and Lisa Drinkward, who’ve made wine under the Behrens & Hitchcock label since 1993, Behrend family produces small lots of six or seven wines a year at its winery perched high on top of Spring Mt Napa Valley. Each wine is a low tech labor of love: crushed into one-ton T-bins, punched down by hand, gently transferred to barrel, and bottled unfined and unfiltered. 'Collector', 20016 -12pk Varietal/Vineyard: 18% Merlot, 18% Cabernet Franc, 18% Cabernet Sauvignon, 19% Petite Verdot, 18% Syrah and 9% Tempranillo Quick Facts: This wine is a stunning wine graced with exquisite, beautifully delineated aromatics and equally vibrant, polished fruit with tons of nuance and detail from start to finish. Front Man, 2014 -12pk Varietal/Vineyard: 88% Merlot, 12% Cabernet Sauvignon Quick Facts: The Front Man leads with a beautifully saturated garnet hue. A complex array of earthy notes of cinnamon bark, smoky hoisin and umami are layered with blue fruits. Texturally, this wine is smooth and rich, lifted by a soft acidity and silky tannins. The Front Man will leave you cheering for an encore! 202 cases produced. Kick Ranch Petite Syrah, 2013 -12pk Varietal: 86% Petite Syrah, 14% Cabernet Sauvignon 2013 gave us everything we love about “Kick Petite”. You’ve got your exotic floral and spice notes, your brambly purple flavors and deep notes of tar, blackberry jam and licorice. It’s a big and lively food wine with plenty of structure and bright acidity. 'Sainte Fumee', 2014 . -12pk Varietal/Vineyard: 72% Syrah, 14% Cinsault, 7% Grenache, 7% Cabernet Sauvignon/Napa Valley Quick Facts: Black pepper, smoke, pomegranate and savory herbs are all beautifully delineated in the glass.
Recommended publications
  • Carte De Vins À L'emporter
    CARTE DES VINS À EMPORTER Les blancs 0,375 ml 0,50 cl 0,75cl Fendant Grande Réserve La Cinquiéme Saison Mar>gny 23.- Èlevé dans des cuves des grès blans (céramique) Fendant Marco Pedroni Saxon 14.- 18.- Fendant Cave la Rodeline Fully 15.- Fendant Cave L'Orlaya Fully 11.- 18.- X Sweet Domaine Dussex Saillon 23.- Fendant légèrement douce Fendant Les Bans Gérald Besse Mar>gny 18.- Johannisberg Gérald Besse Mar>gny 11.- 18.- Johannisberg Cave Le Grillon Fully 15.- Johannisberg André Roduit & Fils Fully 18.- Johannisberg BIO Daniel Maliocco Chamoson 19.- Pe>te Arvine mi-flétri Gérard Dorsaz Fully 21.- Pe>te Arvine André Roduit & Fils Fully 17.- 26.- Pe>te Arvine Cave La Rodeline Fully 33.- Pe>te Arvine Cave L'Orlaya Fully 18.- 28.- Pe>te Arvine Cave La Tulipe Fully 23.- Pe>te Arvine Cave des Amis Fully 25.- Pe>te Arvine Cave de L'Alchémille Fully 11.- 19.- Pe>te Arvine Gérald Besse Mar>gny 26.- Arvine rebelle ( légèrement douce ) Pe>te Arvine 1.5L MAGNUM Gérard Dorsaz Fully 42.- 0,375 ml 0,50 cl 0,75cl Païen Cave Les Collines Charrat 16.- Ermitage de Fully La Cinquiéme Saison Mar>gny 25.- Légèrement douce Heida / Païen Cave des Amandiers Saillon 17.- 24.- Humagne Blanche André Roduit & Fils Fully 17.- Humagne Blanche Domaine Dussex Saillon 24.- Muscat Cave Le Grillon Fully 12.- Muscat Domaine d'Ollon Domaine Rouvinez Sierre 20.- Sauvignon blanc Gérard Dorsaz Fully 18.- Sauvignon blanc Les Perrieres Genève 24.- Doral Cave des Amis Fully 25.- Chasselas et chardonay Pinot Blanc de Charrat Cave du Chavalard Fully 15.- Pinot Gris 18 Mois barrique
    [Show full text]
  • CHATEAUNEUF DU PAPE Blanc | © Domaine SAINT SIFFREIN | Design
    CHATEAUNEUF DU PAPE Blanc Chateauneuf du Pape, certifé Biologique FR01BIO Original blend of the 6 white grapes of the Appellation : Grenache, Clairette, Bourboulenc, Roussanne, PIquepoul and Picardan. Organic certified. THE VINTAGE 2018 LOCATION The Domaine is situated in the area of the CHATEAUNEUF DU PAPE Appellation. TERROIR The terroir is clavey-chalky with large rounded sun-warmed stones, which diffuse a gentle, provenditial heat that helps the grapes to mature. IN THE VINEYARD For 40 years, we cultivate the vineyard with agriculture in an environmental friendly way. The yield is low : 35 hl/ha. The grapes are harvested by hand in the morning at fresh temperature with a selection of the best grapes. VINIFICATION The grapes are directly pressed to extract their juice at low pressure. The juice is then fermented at a controlled temperature to extract the grape aromas. We do add no sulfites during the vinification. 40% is vinified in barriques of 400 liters. AGEING It’s then preserved in fine lees in suspension. Maturing during 10 months. Malo-lactic fermentation is done (it brings more aromatic expression). VARIETALS Grenache blanc 35%, Clairette 30%, Bourboulenc 15%, Roussanne 15%, Picardan 2,50%, Piquepoul 2,50% SERVING To taste now at a temperature 12°C. AGEING POTENTIAL 5 years TASTING NOTES Aromas of white flowers (acacia and lime flower). Surprising richness in the mouth with aromas of vanilla. Great length. FOOD AND WINE PAIRINGS It works particularly well as an aperitif, with selfish or with grilled fish. After 2020, you could taste it with white meats. REVIEWS AND AWARDS Or 1/2 Domaine SAINT SIFFREIN - 3587 Route de CHATEAUNEUF DU PAPE, 84100 ORANGE Tel.
    [Show full text]
  • Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
    31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties
    [Show full text]
  • Capture the True Essence of the State in a Glass of Wine
    For more information please visit www.WineOrigins.com and follow us on: www.facebook.com/ProtectWineOrigins @WineOrigins TABLE OF CONTENTS INTRODUCTION 1. INTRODUCTION 2. WHO WE ARE Location is the key ingredient in wine. In fact, each bottle showcases 3. WHY LOCATION MATTERS authentic characteristics of the land, air, water and weather from which it 4. THE DECLARATION originated, and the distinctiveness of local grape growers and winemakers. 5. SIGNATORY REGIONS • Bordeaux Unfortunately, there are some countries that do not adequately protect • Bourgogne/Chablis a wine’s true place of origin on wine labels allowing for consumers to be • Champagne misled. When a wine’s true place of origin is misused, the credibility of the • Chianti Classico industry as a whole is diminished and consumers can be confused. As • Jerez-Xérès-Sherry such, some of the world’s leading wine regions came together to sign the • Long Island Joint Declaration to Protect Wine Place & Origin. By becoming signatories, • Napa Valley members have committed to working together to raise consumer awareness • Oregon and advocate to ensure wine place names are protected worldwide. • Paso Robles • Porto You can help us protect a wine’s true place of origin by knowing where your • Rioja wine is grown and produced. If you are unsure, we encourage you to ask • Santa Barbara County and demand that a wine’s true origin be clearly identified on its label. • Sonoma County Truth-in-labeling is important so you can make informed decisions when • Tokaj selling, buying or enjoying wines. • Victoria • Walla Walla Valley • Washington State We thank you for helping us protect the sanctity of wine growing regions • Western Australia worldwide and invite you to learn more at www.wineorigins.com.
    [Show full text]
  • 377 Final 2003/0140
    COMMISSION OF THE EUROPEAN COMMUNITIES Brussels, 24.6.2003 COM (2003) 377 final 2003/0140 (ACC) Proposal for a COUNCIL DECISION on the conclusion of an agreement between the European Community and Canada on trade in wines and spirit drinks (presented by the Commission) EXPLANATORY MEMORANDUM 1. This agreement between Canada and the European Community is the result of bilateral negotiations which took place from 7 November 2001 to 24 April 2003 on the basis of a negotiating mandate adopted by the Council on 1 August 2001 (Doc. 11170/01). The agreement comprises arrangements for the reciprocal trade in wines and spirit drinks with a view to creating favourable conditions for its harmonious development. 2. The agreement specifies oenological practices which may be used by producers of wine exported to the other Party, as well as a procedure for accepting new oenological practices. The Community's simplified system of certification will be applied to imported wines originating in Canada. Canada will not introduce import certification for Community wines and will simplify the extent of such testing requirements as are currently applied by provinces, within a year of entry into force. Production standards are agreed for wine made from grapes frozen on the vine. Concerning production standards for spirit drinks, the agreement provides that Canada will adhere to Community standards for its exports of whisky to the Community. 3. Procedures whereby geographical indications relating to wines and spirit drinks of either Party may be protected in the territory of the other Party are agreed. The current "generic" status in Canada of 21 wine names will be ended by the following dates: 31 December 2013 for Chablis, Champagne, Port and Porto, and Sherry; 31 December 2008 for Bourgogne and Burgundy, Rhin and Rhine, and Sauterne and Sauternes; the date of entry into force of the agreement for Bordeaux, Chianti, Claret, Madeira, Malaga, Marsala, Medoc and Médoc, and Mosel and Moselle.
    [Show full text]
  • Domaine De Castelnau
    Domaine de Castelnau, Picpoul de Pinet “Notre terroir c’est la mer.” Domaine de Castelnau’s origins date back to the 13th Century when it was the property of the Seigneurs (Lords) de Guers. Situated between Béziers and Montpellier, Castelnau-de-Guers is one of six communes that make up the Picpoul de Pinet appellation. This Côteaux du Languedoc sub-re- gion is dedicated entirely to white wine made from the Piquepoul grape. Now owned by Christophe Muret, Domaine de Castelnau is one of only 20 independent domaines in the appellation, as cooperative wineries account for nearly 80% of Picpoul de Pinet production. About 32 of the domaine’s 240 acres are planted to Piquepoul, a variety that has been growing near the Mediterranean’s Thau Basin for centuries. This natural lagoon is one of the finest sources for shellfish in southern France and particularly renown for commercial cultivation of oysters. Languedoc locals and tourists agree that the citrus and mineral characteristics of well-made Picpoul de Pinet make it the perfect accompaniment to les Huîtres de Bouzigues, the basin’s famous bivalves. The rich marine fauna and flora of L’Etang de Thau also make it a desirable habitat for migrating birds including grey herons and pink flamingos, the latter adorning the label of Domaine de Castelnau’s Cuvée L’Etang. DOMAINE FACTS Vines: 32 acres of the domaine’s 240 acres are planted to Piquepoul in the village of Castel- nau-de-Guers. The appellation is comprised of 3400 acres planted in six communes (Castel- nau-de-Guers, Florensac, Pomérols, Pinet, Mèze, and Montagnac).
    [Show full text]
  • Easy As Pie C) Meat and Cheese Pie A: C—Savory Pies, Not Sweet Leader Introduction: “Book and Bake” Is Designed for All Ages
    Pie Factoids “Pie” was first used with a) apple pie b) pumpkin pie Book and Bake: Easy as Pie c) meat and cheese pie A: c—savory pies, not sweet pies were most often eaten Leader introduction: “Book and Bake” is designed for all ages. Teens or rd ‘tweens read to and assist with pre-K to 3 graders. Call on your local The word pie was used senior center, Junior League, 4-H, or FCCLA chapter to lend a hand. in everyday language by § Divide into teams. Each team will make two small pies. Bake pies on a) 793 A.D. b) 1362 large baking sheets for easier handling. c) 1854 Once you‛ve settled on who is helping whom, allow about two hours for A: 1362 (At this time Vikings this activity OR make the crust Day 1 and bake the pie Day 2. were exploring N. America and the Ottoman Empire had Activity Outcomes: reached Europe) § Apply literacy skills; reading and following directions § Connect with historical characters, language and events The term “pot pie” first § Place types of pie with their geography appeared in print in America § in 1785. This was during Use baking science to find the best flour for pastry a) The Revolution § Develop eye-hand coordination; measure, stir, “cut in, “roll out” pie pastry § b) The Civil War Build family relationships and community c) Spanish- American War § Evaluate the health benefits of pie and baking it yourself A: A—“Pot pie” was an English staple. The pastry was made very tough! It was Getting started: Ask your group what their favorite pie is.
    [Show full text]
  • Addendum Regarding: the 2021 Certified Specialist of Wine Study Guide, As Published by the Society of Wine Educators
    Addendum regarding: The 2021 Certified Specialist of Wine Study Guide, as published by the Society of Wine Educators This document outlines the substantive changes to the 2021 Study Guide as compared to the 2020 version of the CSW Study Guide. All page numbers reference the 2020 version. Note: Many of our regional wine maps have been updated. The new maps are available on SWE’s blog, Wine, Wit, and Wisdom, at the following address: http://winewitandwisdomswe.com/wine-spirits- maps/swe-wine-maps-2021/ Page 15: The third paragraph under the heading “TCA” has been updated to read as follows: TCA is highly persistent. If it saturates any part of a winery’s environment (barrels, cardboard boxes, or even the winery’s walls), it can even be transferred into wines that are sealed with screw caps or artificial corks. Thankfully, recent technological breakthroughs have shown promise, and some cork producers are predicting the eradication of cork taint in the next few years. In the meantime, while most industry experts agree that the incidence of cork taint has fallen in recent years, an exact figure has not been agreed upon. Current reports of cork taint vary widely, from a low of 1% to a high of 8% of the bottles produced each year. Page 16: the entry for Geranium fault was updated to read as follows: Geranium fault: An odor resembling crushed geranium leaves (which can be overwhelming); normally caused by the metabolism of sorbic acid (derived from potassium sorbate, a preservative) via lactic acid bacteria (as used for malolactic fermentation) Page 22: the entry under the heading “clone” was updated to read as follows: In commercial viticulture, virtually all grape varieties are reproduced via vegetative propagation.
    [Show full text]
  • Six for $66 | August, 2020
    file:///.file/id=6571367.8617097474file:///.file/id=6571367.8617097474file:///.file/ id=6571367.8617097474 WHITE Six for $66 | August, 2020 WHITE Here’s our deal for this month; these six red or six whites for $66 plus tax. You can double down and buy two: one of each or two of one, for $121 plus tax. Sorry, no other discounts apply. Akarregi Txiki, Getariako Txakolina, Pays Basque, Bodegas Pardevalles, Albarín, Tierra de Leon, Spain 2019 Spain 2018 100% Hondarribi Zuri 100% Albarin TRADEMARK MINERALITY, LIME & P, SPRITZY Lasalde Elkartea is a big man with giant hands. He LEMON-LIME, TROPICAL, ADDICTIVELY comes from a cattle farming family, but left this AROMATIC tradition to follow his love of the zippy Basque wine. Glimmering with green zestiness and bright fruit, That's not a typo! This is Albarín, not Albariño. this phenomenal value in Txakoli layers the Despite almost being homonyms, these two grapes signature mineral and blazing acidity that we crave are completely unrelated. Still incredibly rare, from these refreshing Basque sensations. And Albarín was on the verge of extinction before its despite all that it has going on, it's remarkably clean revival at the hands of Pardevalles. Medium bodied - like minimalism incarnate in a wine. Everything's and as fun as can be, with exuberantly fresh impeccably balanced, in place, tasteful, and (above aromas, it will have you asking yourself why you've all) very, very tasty! A Wine Authorities exclusive in never had an Albarín before. the US! Serving Suggestion: Oyster & artichoke salad Serving suggestion: Chicken breasts doused in with roast chestnut and field greens.
    [Show full text]
  • Excomungado 2013
    Image not found or type unknown Excomungado 2013 Quinta de Vale de Pios Winemaker: Joaquim Almeida Region: Douro, Portugal Alc: 13% Grapes: Touriga Nacional (25%), Touriga Franca (25%), Tinta Cão (25%), Tinta Roriz (25%) PH: 3.95 Profile: Lush and intense fruit with robust tannin from stems, not oak. TA: 4.06 g/L Provides a great example of the components each grape brings to the RS: 0.7 g/L blend. Touriga Nacional- floral, blue fruit; Touriga Franca- black fruit, tannins; Tinta Cao- red fruit, juiciness, alcohol; Tinta Roriz (Tempranillo)- Sulfur: total 107 free 29 red fruit, acidity. Overall the wine starts with rich blue fruit on the nose along with lavender, sage, and violet. The palate is still juicy, but quite a Soil: Schist bit drier than the nose lets on. Altitude: 325m (1066ft) Grape Growing: Joaquim farms without certification, but is essentially Vineyard Age: 20 years organic. Douro is extremely easy place to farm organically. Manual harvest, manual sorting. Production Size: 6666 cases Winemaking: Spontaneous fermentation. Stem inclusion, 18 months Pairing: Beef Stew, Braised aging in stainless steel, no oak. Beef, Filet Mignon, Strip Steak, Venison, Lean cuts of beef More About the Wine: Joaquim Almeida at Quinta de Vale de Pios in the Cuisine: Portuguese, Brazilian, Douro, Portugal makes traditional wines and puts his own twist on some Argentine, American of them. In the Douro, when making dry red wine it is traditional to use native traditional grapes and most often a healthy dose of oak in the process. Joaquim decided to challenge status quo and make a red wine without de-stemming and without oak.The “Excomungado” bottling represents Joaquim’s youngest wines produced with no oak aging and stem inclusion to extract tannin and power in this young vine.
    [Show full text]
  • Best Practice Management Guide: Eutypa Dieback Spores
    Wine Australia for Australian Wine Best practice management guide Version 1.1 • Feb 2018 Eutypa dieback Introduction 5 key facts Eutypa dieback, caused by the fungus Eutypa lata, is a major trunk disease of grapevines. The productivity • Caused by a fungus that is spread by airborne spores of infected grapevines gradually declines and vines • Spores are released from infected dead wood eventually die. Eutypa dieback costs the Australian during rainfall wine industry millions of dollars in lost production and • Spores infect exposed pruning wounds and the additional vineyard costs per annum. Vineyard owners fungus progressively kills spurs, cordons and trunks can manage the disease by physically removing • Wounds are most susceptible to infection in the first infected wood and encouraging shoots from lower, 2 weeks after pruning uninfected parts of the vine. Wound treatments should • Disease control can be achieved with preventative be applied post-pruning to reduce likelihood of new wound treatments and curative remedial surgery infections. Spores Rain Wind Spores Fresh pruning wound Old, diseased vine Young, healthy vine Symptomatic vine Figure 1. Eutypa dieback disease cycle. 2 Wine Australia Best practice management guide: Eutypa dieback Spores Spores Large wounds Cane-pruned vine closer to trunk. Spores Small wounds further from trunk. Spores Spur-pruned vine Figure 2. Spur- and cane-pruned vines, showing wound size and proximity to trunk, which impact the progression of eutypa dieback. Disease cycle The E. lata fungus grows, on average, at 2 cm/year Eutypa dieback is spread when fungal spores land on an through the vascular tissue of the cordons towards the open wound (e.g.
    [Show full text]
  • Fortified Wine Production
    BEGINNER FORTIFIED WINE PRODUCTION Content contributed by Kimberly Bricker, Imperial Beverage Material contained in this document applies to multiple course levels. Reference your syllabus to determine specific areas of study. Wine was originally fortified, or strengthened, to better sustain itself during the journey to those importing it. The addition of brandy or neutral grape spirit would kill off the yeasts, which are constantly in the process of converting sugars to alcohol. Once the alcohol by volume reaches 16-18%, yeasts die. The remaining sugars are never converted into alcohol, and the natural sugars of the wine persist. Wines can be fortified at various stages in their fermentation, sweetened or colored with a variety of techniques. Different grape varietals can be used. Grapes can be dried. Wines can be boiled and reduced, cooked, aged in a solera, or aged in a boat that travels halfway across the world and back. They can be enjoyed immediately or aged for over 200 years. Port, Sherry, Madeira, Marsala, Malaga, Montilla-Moriles, and Vin Doux Naturels (VDN’s) are all Fortified Wines. Most people think of stuffy British old men drinking out of little glasses in a mahogany Sherry library with their pinkies out when they “Oh I must’ve been a dreamer think of Sherry- if they think of Sherry. And I must’ve been someone else While that image may have relegated Sherry, as an old-fashioned wine, to the And we should’ve been over back of the cool class, that is only part of Oh Sherry, our love the picture. Both Christopher Columbus Holds on, holds on…” and Ferdinand Magellan filled their ships ‘Oh Sherry’ by Steve Perry with Sherry when they set sail to discover the New World.
    [Show full text]