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December 2016 Half Case - Red
HIGHLAND FINE WINE DECEMBER 2016 HALF CASE - RED SanguIneti Cannonau Di Sardegna - Sardinia, Italy (Mixed & Red Club) $11.99 Made of 100% Cannonau, or Grenache, this fiercely Mediterranean varietal thrives in sun-soaked, arid landscapes. Rising to the occasion in the rocky, windswept vineyards of Sardegna, the vines find themselves in the capable hands of Antonio Sanguineti. In his youth, Sanguineti lost his ancestral Tuscan vineyards in familial disputes. He now relishes the opportunity to use his knowledge and passion for winegrowing. This wine is packed with ripe cherry, raspberry, plum, and pomegranate fruit notes along with some earthy/spicy nuances. It is medium bodied, juicy, pliant, and fresh with flavors of warm red berries, peppery spice, and smoky herbs. Pairs effortlessly with steak, lamb, sheep’s milk cheeses, and roasted red pepper. Delito Carinena - Aragon, Spain (Mixed & Red Club) $12.99 Delito Carinena is 100% Carignan from Carinena, Spain! Old-vine Carignan grapes, fully ripened on infertile soils in an area of warm summers, typical from Aragon. Yields have been restricted so there is enough ripe fruit character to compensate the naturally high tannins and acidity. Delito Carinena is a young red that shows aromas of blackberries and black currants mixed with mineral notes. The palate is medium- to full-bodied, with fine-grained, earthy tannins and good freshness and depth. Enjoy Delito Carinena with grilled meats, roasted duck and venison. Sean Minor Cabernet Sauvignon - Napa Valley, CA (Mixed & Red Club) $19.99 The Minor’s winery is 100% family owned and operated. Not long after Nicole and Sean Minor were married, they discovered their second largest monthly expense was wine. -
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 -
Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24
Alentejo History Alentejo The 8 sub-regions of DOC the 'Alentejo' PDO 2 6 8 'Alentejano' Grape Red Grape PGI Varieties Varieties 10 13 14 The Alentejo White Grape Viticulture Season Wines of Alentejo Varieties by Season Sustainability Program (WASP) 18 23 24 Wine Tourism Alentejo Wine Grapes used in Gastronomy Wines of Alentejo blends 26 28 30 Facts and Guarantee Figures of Origin 33 36 WINES OF ALENTEJO UNIQUE BY NATURE CVRA - COMISSÃO VITIVINÍCOLA REGIONAL ALENTEJANA Copy: Rui Falcão Photographic credits: Nuno Luis, Tiago Caravana, Pedro Moreira and Fabrice Demoulin Graphic design: Duas Folhas With thanks to Essência do Vinho The AlentejoWINE REGION There is something profoundly invigorating and liberating about the Alentejo landscape: its endlessly open countryside, gently undulating plains, wide blue skies and distant horizons. The landscape mingles with the vines and cereal crops – an ever-changing canvas of colour: intensely green towards the end of winter, the colour of straw at the end of spring, and deep ochre during the final months of summer. 1 All over the Alentejo there are archaeological markers suggesting that wine has Historybeen an important part of life up to the present day. Whilst it is not known exactly when wine and viticulture was introduced to the Alentejo, there is plenty of evidence that they were already part of the day-to-day life in the Alentejo by the time the Romans arrived in the south of Portugal. It is thought that the Tartessians, an ancient civilisation based in the south of the Iberian Peninsula and heirs of the Andalusian Megalithic culture, were the first to domesticate vineyards and introduce winemaking principles in the Alentejo. -
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. -
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. -
Glutathione and Its Application in Winemaking
GLUTATHIONE AND ITS APPLICATION IN WINEMAKING What is glutathione? Glutathione (L-g-glutamyl-L-cysteinyl-glycine) is a tripeptide which contains three constitu- tive amino acids: glutamate, cysteine and glycine. In must, wine or even yeast, glutathione can be found under its reduced (GSH) or oxidized form (GSSG), the later being two molecules of glutathione linked by a sulfide bridge. It is present in plants and foods, and fruits like grapes. It is also the most abundant nonproteic sulphur compound found in most living organisms including the wine yeast Saccharomyces cerevisiae. Figure 1: Molecular structures of glutathione (GSH) and glutathione disulfide (GSSG) Why is it important Glutathione (GSH) is important in wine because it has the ability to scavenge ortho-quinones, in wine? main protagonists of color browning and aroma loss due to oxidation mechanisms. Because it has a very low oxydoreduction potential (E’o=-250 mV at pH 7.0 ; E’o=-40 mV at pH 3.0), it can act as a strong buffer in many cellular oxydoreduction reactions. It has been known for years that it is a more potent anti-oxidant than ascorbic acid (E’o=+60 mV at pH 7.0 ; E’o=+267 mV at pH 3.0). It then plays a critical role in preventing the oxidation of must phenols as it can react via its –SH group with caftaric acid – one of the most susceptible phenols to oxidation in musts and generate Grape Reaction Product (GRP) which is a stable and colorless compound (Moutounet et al, 2001). Notably, this mechanism has been shown for GSH and not for the other compounds present in must or in yeast, and possessing SH-group (such as cystein or glutamyl-cystein for instance). -
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. -
Starboard Vintage 2006
SWEET & APÉRITIF WINES STARBOARD VINTAGE 2006 History Andrew Quady started his winemaking career moonlighting and producing “port” style wines outside of his normal eight to five. Starboard Vintage 2006 is Quady’s latest vintage “port”, produced nearly three decades from that humble beginning. 2006 follows after a long line of renowned fortified wines produced at Quady Winery and showcases the qualities and craftmanship you’d expect to find from an experienced “port” wine producer. Why do we call our “port” Starboard? Port is a geographic term for fortified wines that come from the Douro River Valley in Portugal. Starboard, the nautical term for right, (as opposed to port – left) is unique to our place, the San Joaquin Valley, California, on the other side of the world from Portugal. Winemaking For Starboard, we use the same grape varieties and similar methods as in the Douro River Valley in Portugal, but our climate is warmer and the soils different. The vineyard is managed to give loose bunches and a small crop. Instead of 140 proof fortifying brandy, we use a neutral grape spirit of 190 proof. We use 60 gallon barrels instead of the 140 gallon pipes used in Portugal. Starboard matures earlier and has a riper more voluptuous flavor. Vintage 2006 spent the first two years of its life in a barrel and the remaining time maturing in its bottle. Taste Smells of cherries, vanilla bean and spices. Taste is smooth and velvety, but with brandy and grip, lingering tannins and exotic notes. Enjoy with chocolate, cheese, and nuts. Enjoy now or cellar it to enjoy sometime over the next 10+ years. -
Evaluation of Winegrape Varieties for Warm Climate Regions San
Evaluation of Winegrape Varieties for Warm Climate Regions San Joaquin Valley Viticulture Technical Group Jan 11, 2012 James A. Wolpert Extension Viticulturist Department of Viticulture and Enology UC Davis Factors affecting selection of varieties Your location – Cool vs. warm vs. hot – Highly regarded vs. less well known appellation The Marketplace – Supply and demand – Mainstream vs. niche markets Talk Outline • California Variety Status • Variety Trial Data From Warm Region • World Winegrape Variety Opportunities Sources of Variety Information in California California Grape Acreage – http://www.nass.usda.gov/ca/ Grape Crush Report – http://www.nass.usda.gov/ca/ Gomberg-Fredrikson Report – http://www.gfawine.com/ Market Update Newsletter (Turrentine Wine Brokerage) – http://www.turrentinebrokerage.com/ Unified Symposium (late January annually) – http://www.unifiedsymposium.org/ U.S. Wines • 10 varieties comprise about 80% of all bottled varietal wine: – Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel (incl White Zin), Sauvignon blanc, Pinot noir, Pinot gris/grigio, Syrah/Shiraz, Petite Sirah, Viognier • First three are often referred to as the “International Varieties” New Varieties: Is There a Role? • Interest in “New Varieties” – Consumer interest – excitement of discovery of new varieties/regions • Core consumers say ABC: “Anything but Chardonnay” – Winemaker interest • Capture new consumers • Offer something unique to Club members • Blend new varieties with traditional varieties to add richness and interest: flavor, color, -
Alentejo's Talha Wine Traditions
feature / then and now / talha traditions ALENTEJO’S TALHA WINE TRADITIONS The sun-drenched villages of southern Portugal shelter the ancient techniques of talha winemaking, a hallowed tradition sent into a precipitous decline by the emergence of modern technologies. Paul White charts its renaissance eaving behind the sweltering southern Portuguese Gato, and other villagers making wine only for family use, sun beating down on the sleepy little Alentejo village leave the wine to mature until St Martin’s Day, November 11. of Arcos, I pulled apart the string of anti-fly beads Then, the local priest leads a procession through town, ending and passed through the unmarked doorway. Inside with a blessing of the new wine. Soon after, talhas are tapped for was a scene from Pompeii, days before it met its the first taste of the vintage, and the ensuing festivities carry on fatefulL ending. The cool, narrow room had just enough space for into the early morning. a couple of tiny tables. Two old men hunched over one, talking intensely, leaned back momentarily as the owner delivered a Ancient traditions plate of petiscos (Portuguese-style tapas). On the opposite wall, My first encounter with “amphora”-made wine happened years about as far away as you could swing a cat, stood a couple of ago in Campania (note here the incorrect use of the term amphora, Cucufate. Neolithic stone circles and unbarrowed, henge-like there was a simple coating of beeswax applied shortly after shoulder-high, egg-shaped clay pots (talhas in Portuguese). which is actually a long, slender clay pot with handles, used only Dolmen (antar in Portuguese) dot the landscape, with many firing their qvevri. -
The Philosopher's Companion, Tinta Cão, Columbia Valley 2012
The Philosopher's Companion, Tinta Cão, Columbia Valley 2012 The story: Diogenes of Sinope, a founder of Cynic philosophy, is one of my favorite philosophers. He was a known troublemaker who interrupted lectures by Plato, ate in the marketplace of Athens against custom, slept outside in a large ceramic jar, and wandered the streets during the day with a lit lantern, all the while looking for “an honest man.” He was often referred to as “dog like” which he didn’t seem to mind as dogs were incredibly loyal and instant judges of character. When I was done with harvest in Australia, I had a very brief period of time to travel the other wine regions before I had to get back to Napa. I met up with some friends in Melbourne and using that as a base we travelled to the Mornington Peninsula as well as the Yarra Valley. It was in the Yarra that we kept hearing that this very well-respected winery was open (they were rarely open, and sold out quickly thereafter) and we should go look. A small cinder block shed awaited us with eleven wines, a good number of which had their 1986 vintage counterparts at another table. Their character and soul was amazing. My favorite was a blend of Portuguese varietals done in a dry red style, which I had never seen before. When I found out that there was a small vineyard on Red Mountain with a good selection of these varietals, I knew I had to make one out of the gate. -
California Wine Month Poster
CELEBRATE CALIFORNIA WINE TOP CALIFORNIA GRAPES: CHARDONNAY Rich and creamy flavors: apple, vanilla, fig, citrus PINOT GRIS/PINOT GRIGIO Citrus and zesty acidity flavors: lime, Meyer lemon, white peach, honeysuckle SAUVIGNON BLANC Light, dry and crisp flavors: green apple, lime, grapefruit, green pepper CABERNET SAUVIGNON Full bodied and dark fruit notes flavors: black cherry, black pepper, plum, chocolate, tobacco PINOT NOIR Lush, fruity and complex flavors: strawberry, raspberry, cherry, baking spices, herbs MERLOT Soft and approachable flavors: blueberry, black cherry, bell pepper, chocolate, clove ZINFANDEL Bold berries and spice flavors: blackberry, raspberry, plum, licorice, black pepper, earth SYRAH Big and bold flavors: blackberry, cassis, black currant, black pepper, licorice, clove MORE CALIFORNIA GRAPES: WHITE GRAPES: Albariño, Arneis, Chenin Blanc, Cortese, Fiano, Folle Blanche, Gewürztraminer, Grenache Blanc, Grüner Veltliner, Malvasia Bianca, Marsanne, Muscat Blanc, Muscat Orange, Palomino, Picpoul Blanc, Pinot Blanc, Ribolla Gialla, Riesling, Roussanne, Sauvignon Gris, Sauvignon Musque, Sauvignon Vert, Semillon, Sylvaner, Tocai Friulano, Torrontes, Verdelho, Vermentino, Vernaccia, Viognier RED GRAPES: Aglianico, Alicante Bouschet, Barbera, Blaufraenkisch, Cabernet Franc, Carignane, Carménère, Charbono, Cinsault, Counoise, Dolcetto, Dornfelder, Gamay, Graciano, Grenache, Grignolino, Lagrein, Malbec, Mission, Mourvédre, Nebbiolo, Negroamaro, Nero D’Avola, Petit Verdot, Petite Sirah, Pinotage, Primitivo, Refosco, Sagrantino, Sangiovese, Tannat, Tempranillo, Teroldego, Tinta Cao, Touriga Nacional, Trousseau VISIT WWW.DISCOVERCALIFORNIAWINES.COM Designed by Arnaud Ghelfi, Atelier Starno www.facebook.com/californiawines #CALIFORNIAWINEMONTH @California.Wines.