FLG Terroir Bottle List 05-01-18
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September 2000 Edition
D O C U M E N T A T I O N AUSTRIAN WINE SEPTEMBER 2000 EDITION AVAILABLE FOR DOWNLOAD AT: WWW.AUSTRIAN.WINE.CO.AT DOCUMENTATION Austrian Wine, September 2000 Edition Foreword One of the most important responsibilities of the Austrian Wine Marketing Board is to clearly present current data concerning the wine industry. The present documentation contains not only all the currently available facts but also presents long-term developmental trends in special areas. In addition, we have compiled important background information in abbreviated form. At this point we would like to express our thanks to all the persons and authorities who have provided us with documents and personal information and thus have made an important contribution to the creation of this documentation. In particular, we have received energetic support from the men and women of the Federal Ministry for Agriculture, Forestry, Environment and Water Management, the Austrian Central Statistical Office, the Chamber of Agriculture and the Economic Research Institute. This documentation was prepared by Andrea Magrutsch / Marketing Assistant Michael Thurner / Event Marketing Thomas Klinger / PR and Promotion Brigitte Pokorny / Marketing Germany Bertold Salomon / Manager 2 DOCUMENTATION Austrian Wine, September 2000 Edition TABLE OF CONTENTS 1. Austria – The Wine Country 1.1 Austria’s Wine-growing Areas and Regions 1.2 Grape Varieties in Austria 1.2.1 Breakdown by Area in Percentages 1.2.2 Grape Varieties – A Brief Description 1.2.3 Development of the Area under Cultivation 1.3 The Grape Varieties and Their Origins 1.4 The 1999 Vintage 1.5 Short Characterisation of the 1998-1960 Vintages 1.6 Assessment of the 1999-1990 Vintages 2. -
AMERICAN WINE PROJECT WINES Sparkling
This weekend we at Third Coast Provisions are honored to be listing the wines of American Wine Project more prominently among our wine list than ever before! Erin Rasmussen of American Wine Project is a world educated wine maker. Having studied in New Zealand and worked in California she is now proud to come back to her roots and tackle the not insignicant challenge of making great wine with the grapes that grow here. We at Third Coast, as well as many others around the city, and elsewhere can say with confidence that when given a chance her wines shine. Not only are they unique, but the quality wine she makes from these midwestern grapes can stand its own in any bar or on any menu. Join us in drinking something grown just hours from you, and celebrate someone doing the most possible with what they have - because they love it. AMERICAN WINE PROJECT WINES Sparkling Ancestral Pétillant Naturel 2020 - Brianna, St. Croix County, Wisconsin 10/45 Rosé Social Creature Rosé 2020 - Sabrevois/St. Pepin, Wisconsin 10/45 Amber Modern Optimism 2019 - St. Pepin, Vernon County, Wisconsin 12/55 Red Water + Sky 2018 - Frontenac, Upper Mississippi River Valley, Wisconsin 12/55 Recommended AWP substitutions for our current glass pours: Ancestral Pet-Nat for Prosecco Social Creature Rosé for Bargetto Rosé of Syrah Modern Optimism Amber for Casa Magoni, or DoReMi Mtsvane Water + Sky Frontenac for Chateau de Pizay Morgon Full wine list can be found below WINESPARKLING 200 Meinklang "Weisser Mulatschak" Pet-Nat 2020 - Burgenland, Austria 13/60 201 Lamberti Prosecco Extra Dry N.V. -
Dessert Wines 1
Dessert Wines 1 AMERICA 7269 Macari 2002 Block E, North Fork, Dessert Wines Long Island tenth 75.00 1158 Mayacamas 1984 Zinfandel Late Harvest 50.00 (2oz pour) 7218 Robert Mondavi 1998 Sauvignon Blanc 27029 Kendall-Jackson Late Harvest Chardonnay 7.50 Botrytis, Napa tenth 100.00 26685 Château Ste. Michelle Reisling 7257 Robert Mondavi 2014 Moscato D’Oro, Late Harvest Select 8.00 Napa 500ml 35.00 26792 Garagiste, ‘Harry’ Tupelo Honey Mead, 6926 Rosenblum Cellars Désirée Finished with Bern’s Coffee Blend 12.00 Chocolate Dessert Wine tenth 45.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 5194 Silverado Vineyards ‘Limited Reserve’ 26325 Dolce Semillon-Sauvignon Blanc Late Harvest 115.00 by Far Niente, Napa 19.00 7313 Steele 1997 ‘Select’ Chardonnay 27203 Joseph Phelps ‘Delice’ Scheurebe, St Helena 22.50 Late Harvest, Sangiacomo Vineyard tenth 65.00 6925 Tablas Creek 2007 Vin De Paille, Sacerouge, Paso Robles tenth 105.00 - Bottle - 7258 Ca’Togni 2009 Sweet Red Wine 7066 Beringer 1998 Nightingale, Napa tenth 65.00 by Philip Togni, Napa tenth 99.00 7289 Château M 1991 Semillon-Sauvignon Blanc 7090 Ca’Togni 2003 Sweet Red Wine by Monticello, Napa tenth 65.00 by Philip Togni, Napa tenth 150.00 6685 Château Ste. Michelle Reisling 7330 Ca’Togni 2001 Sweet Red Wine Late Harvest Select by Philip Togni, Napa tenth 150.00 7081 Château St. Jean 1988 Johannisberg Riesling, 6944 Ca’Togni 1999 Sweet Red Wine Late Harvest, Alexander Valley tenth 85.00 by Philip Togni, Napa tenth 105.00 7134 Ca’Togni 1995 Sweet Red Wine 6325 Dolce 2013 Semillon-Sauvignon Blanc by Philip Togni, Napa tenth 125.00 by Far Niente, Napa tenth 113.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 7000 Elk Cove Vineyard Ultima Riesling, 15.5% Residual Sugar, Willamette tenth 80.00 6777 Eroica 2000, Single Berry Select Riesling, by Chateau Ste. -
Rheinhessen Pfalz Rheingau
Rheinhessen 1000 hills within a river‘s bend! Wine: delicately fragrant, mild, soft, medium-bodied. 001 Huxelrebe Beerenauslese, 2002 $40.00 Weingut Köster~Wolf (half bottle) 002 Riesling DRY, 2017 $35.00 Dr.Hans von Müller 005 Ortega Trockenbeeren Auslese, 2003 $45.00 Weingut Ernst Bretz (half bottle) 007 Rieslaner Beerenauslese, 2006 $60.00 Bechtheimer Geyersberg, Johann Geil (half bottle) Pfalz Voluptuous pleasures! Wine: aromatic, mild, round and full-bodied, expressive. 016 Rieslaner Spätlese, 2006 $55.00 Dürkheimer Nonnengarten, Weingut Darting Rheingau A tradition of quality! Wine: richly fragrant, racy, piquant, elegantly fruity, and delicate. 025 Riesling Kabinett, 2007 $50.00 Wickerer Mönchsgewann, Flick 028 Riesling, 2012 $45.00 Schloss Reinhartshausen, Eltville - Erbach Mosel-Saar-Ruwer Legacy of the Romans! Wine: richly fragrant, racy, piquant, elegantly fruity and delicate 032 Riesling Kabinett, 2016 $35.00 Dr.Hans von Müller 033 Haus am Markt Riesling, 2013 $40.00 Piesporter Michelsberg, Römerhof Weinkellerei 034 Riesling Spätlese 2016 $35.00* Dr.Hans von Müller 035 Zeller Schwarze Katz, Riesling, 2014 $25.00 Qualitätswein, Leonard Kreusch 049 Spätlese, 2008 $80.00 Piesporter Goldtröpfchen, Reinhold Haart Baden Kissed by the sun! Wine: fresh, fragrant, spicy, aromatic, full-bodied 058 Monkey Mountain, dry, 2017 $35.00 Riesling - Pinot Blanc - Sauvignon Blanc 059 Affentaler Riesling, 2017 $40.00* in the famous "Monkey Bottle“ * available by the glass Nahe Jewel of the Southwest! Wine: strikingly fruity, hearty, powerful, distinctive earthy finish 062 Auslese, 2014 $45.00 Prädikatswein, Schlink Haus Mittelrhein The romantic Rhine! Wine: fresh, fragrant, pithy, marked fruity acidity (sometimes austere) 066 Riesling Kabinett, 2006 $60.00 Bacharacher Hahn, Weingut Toni Jost Franken Home of the famous “Bocksbeutel“! Wine: vigorous, earthy, robust, dry, often full-bodied 071 Silvaner trocken, 2014 $45.00 Staatlicher Hofkeller, Würzburg Drink wine, and you will sleep well. -
Revolution White Solera MV
Revolution White Solera MV Bioweingut Johannes Zillinger Winemaker: Johannes Zillinger Region: Niederösterreich, Austria Grapes: Chardonnay (50%), Scheurebe (25%), Riesling (25%) Profile: Apricot, Christmas spices, brioche, a bit of terra cotta. The Chardonnay provides fruit, weight, texture. The Scheurebe is there for floral characteristics. The Riesling solera is the structural backbone of the wine, it is there for acidity and a rocky mouthfeel. Grape Growing: Certified organic and Demeter bio-dynamic. Johannes uses Demeter treatments 500 (horn manure), 501 (horn kiesel mountain crystal) and 507 (herbs and valerian to help with frost and vine relaxation). A small group of local winemakers co-produce the fermented manure 30km from the vineyard. Needless to say, all grapes are manually harvested. Winemaking: The Chardonnay is added whole bunch pressed into 500L Georgian Qvevri (amphorae). The qvevri is sealed and left underground for 6 months, after which the wine is removed, and very loosely racked off the solids. The finished result is then blended with two different soleras. The first solera contains 6 vintages of Riesling (2013-2018) the other has 3 vintages of Scheurebe (2016-2018). Both soleras are kept in stainless steel to preserve freshness. After this, the resulting wine is never filtered, never sulfured, and finally bottled. (Bottled, April 24, 2019) More About the Wine: The "Solera-System" of Riesling which has been built up since 2013 gives character to this wine. Structure comes out of the must fermentation of Chardonnay from selected berries and grapes which is done in amphoras of 500 liters. The revolutionary taste of this Alc: 12.5% wine is the result of nothing added nothing removed winemaking. -
Happy Hour Menu
—happy hour food morita-roasted gulf shrimp squash purée & hill country sourdough 7 smoked fish tartine mustard aioli, summer pickles & pullman bread 8 house-made sweet potato pullman bread with shishito pimento cheese 5 cocktails first blush: lillet blanc, peach bitters, peychaud bitters, fresh peach 6 pinky tuscadero: watermelon, cappelletti, cava 6 handsome stranger oloroso sherry, carpano antica, twist 8 beer + cider helles lager austin beerworks ‘black super awesome,’ austin, tx (DRAFT) 5 ipa austin beerworks ‘bloodwork orange,’ austin, tx (DRAFT) 5 pale ale last stand brewing ‘simcoe,’ austin, tx (12oz) 4 berliner weisse independence brewing ‘redbud,’ austin, tx (12oz) 4 raspberry grisette jester king brewery, austin, tx (750ml) 18 lagered farmhouse ale jester king brewery, austin, tx (750ml) 14 poiré cidre clos des citots, normandy, france (750ml) 24 cidre brut françois séhédic brittany, france (750ml) 18 —drink * 50% off all bottles* sparkling wine bianco d’alessano (pétillant naturel) delinquente ‘tuff nut,’ riverland, australia 2020 56 gamay rosé (pétillant naturel) domaine jousset ‘éxile,’ loire valley, france 2019 72 cava (blend) german gilabert ‘brut nature’, penédes, spain 2016 44 trebbiano mirco mariotti ‘smarazen’, emilia igp, italy NV 52 cab franc rosé pierre & bertrand couly ‘crémant de loire,’ chinon, loire valley, france nv 56 marzemino vigne di alice ‘m fondo,’ veneto, italy nv 68 white wine muscat kuentz-base 'tradition,' alsace, france 2017 48 verdejo bodegas ponce ‘gulp hablo,’ la mancha, spain 2018 (ltr) 50 bianchello -
Beverlys Wine List.Pdf
Okay, maybe that’s backwards, but you get the idea. Delicious. Don Julio Tequila is sponsoring this year’s Tequila Dinner and Pig Roast. We have 6 courses of cuisine ranging from house made tortilla chips and salsa to gazpa- chos and ceviche before hitting the main course of the whole, slow fire roasted pig. Tequila ambassadors will be on hand to answer all of your questions about the fruit of the agave (which is technically from the same family as the lily, not the cactus…)See you learned something already!! We begin the Margarita reception at 6PM and each course features a sip of the selected tequila and a small cocktail made from that tequila. Please join us on our new deck, downstairs un- der the sun and stars for this memo- rable, feasty evening. Reservations required for this cool event - 800-688-4142 Valued at nearly $2,500,000 • More than 14,000 bottles More than 2,000 labels • Wines from $25. to $10,450. Vintages dating from 1945 • 70 to 90 half-bottles available, 51 wines offered by the glass• Themed flights of wines National recognitions from consumer and trade magazines our team of nationally accredited Sommeliers to cheerfully assist you! Feuillatte Brut Rose NV - 98. dried watermelon and raspberries in refreshing, dry, flavorful style! Champagne Bassermann-Jordan 1999 - 58. for carrying the flavors of seafoods well. German “dry” Riesling Domaine de Cristia 2005 - 85. Fascinating, layered, dry with great “mouthfeel” White Chateauneuf Domaine de Prieure 2002 - 48. Pinot Noir from the source, earthy and ethereal Red Burgundy Vall Llach 2002 - 135. -
Multivariate Data Analysis As a Discriminating Method of the Origin of Wines
Vitis 25, 189-201 (1986) lstituto di Analisi e Tecnologie Farmaceutiche ed Alimentari, Universita di Genova, Italia Istituto Sperimentale per J'Enologia, Asti, Italia Multivariate data analysis as a discriminating method of the origin of wines by M. FOR!NAl), c. ARMAN!Nül), M. CASTIN02) and M. UBIGLI2) Multivariable Datenanalyse zur Sortenklassifizierung von Weinen Zusammenfassung : Die Analysendaten von 178 Weinen aus Piemont, die drei ver schiedenen Rebsorten angehörten (Barbera, Grignolino, Barolo), wurden mit Hilfe der multivariab len Datenanalyse ausgewertet, um Modelle der Sortencharakteristik zu erstellen und untypische Proben auszusondern. Durch Auswahl der Merkmale („Fisher-Gewichte") blieben von den ursprünglich 28 chemischen und physikalisch-chemischen Variablen aufgrund ihrer hohen ein dimensionalen Unterscheidbarkeit 8 Variable übrig. Auf den achtdimensionalen Datensatz wurden verschiedene Klassifizierungsmethoden (KNN, LDA, PCA) und Techniken statistischer Modelle (Bayes-Statistik, SIMCA) angewandt; die Klassifizierbarkeit lag bei 98 %. K e y wo r d s : wine, analysis, characteristic, variety of vine, statistics, Italy. Introduction All the factors helping in the production of certified-origin wines must comply with several laws and regulations which impose various limitations. These limitations do not apply to the final product, they are concerned with the vine-growing soil, the grape yield per hectare, the harvest time, and so on. They are in fact control procedures from vine growing to wine making which aim at assuring the production of wines showing constantly the distinctive features which give them the V.Q.P.R.D. appellation (vins de qualite produits dans des regions determinees). Beside the above, other laws command the wine ready to be sold to conform to fixed standards. -
Crotin “San Patelu” Grignolino D’Asti DOC
Artisanal Cellars artisanalcellars.com [email protected] Crotin “San Patelu” Grignolino d’Asti DOC Winery: Crotin 1897 Category: Wine – Still – Red Grape Variety: Grignolino Region: Monferrato/ Piemonte/ Italy Vineyard: on the hills of Viarigi commonwealth community Feature: Organic Product Information Soil: Red marine soil, similar to clay, with lots of minerality Elevation: 290 meters (950 feet) Age of vines: 15 years Vinification: Full manual harvest in small boxes. Destemming and crushing. Classic fermentation in stainless steel vats. Duration of maceration is 7 days. Aged for 6 months in stainless steel vats. Tasting Note: A really fine example of the historic indigenous grape Grignolino. Light to medium bodied with a beautiful red color, red fruit character, mouthwatering acidity and exceptionally elegant floral notes, herbs and expressive minerality. Wine Enthusiast: “Grignolino is common around Piedmont, is elusive beyond Italy, though it’s a darling of American sommeliers. The grape has two DOCs: Grignolino d’Asti and Grignolino del Monferrato Casalese. Grignolino typically has high tannins and acidity, pale color and fabulous aromas of violets, roses and red berries.” "grignole" translates to "many pips"/ seeds, which results to more tannins. Production: 5,000 bottles/ year Producer Information The name Crotin 1897 refers to all the years Daniela’s land has been in her family. She met her Calabrian husband in veterinary school--they both practice natural medicine for animals--and their three boys grew up in Calabria, by the sea. Going back home to make organic wine from the native grapes of Piemonte has been a family affair. Now grown, the three Russo brothers, Federico, Marcello and Corrado, work together, managing the vineyards, the cellar, and the B&B in their charming family home. -
GRIGNOLINO D'asti D.O.C. One of the Oldest Indigenous Varieties In
RUBER GRIGNOLINO D’ASTI D.O.C. One of the oldest indigenous varieties in the Monferrato, it has been known since the Middle Ages as Barbesino, but it actually takes its name from the dialect word “gragnola”, which refers to the seeds, which are very numerous in this grape. The long maturing with skin contact without the seeds brings out the full aroma of dried roses and the aromatic complexities of wild strawberry, wild berries and, in particular, raspberries. The taste profile reveals the personality of a wine that is uninhibited and versatile in terms of food pairing, fairly mouth-filling, with tannins that are present but not aggressive, a suitably crisp, dry finish, and a good follow-through with the fruity notes that appear in the bouquet. Serve at 17°-18°C. Appellation Vintage Grignolino D’Asti D.O.C. 2019 Production Area Quantity produced Montemagno (Asti) - Monferrato N° 9.780 Variety: 100% Grignolino d’Asti Soil / Vineyard Calcareous clay with slightly silty marls and alkaline pH with considerable water retention. The average age of the vines is 30 years, Guyot trained, facing south, southwest. Vinification / Ageing Crushing-destemming with fermentation and brief maceration to ensure light extraction of astringent tannins. Fermentation takes place at a controlled temperature of 22°C. Colours / Highlights Intense, brilliant red. Fragrance Notes of dried rose, wild strawberries and wild berries. Palate Fairly mouth-filling, with a tannin that is present but not aggressive, a dry, crisp finish, with a good, fruit-rich follow-through on the notes that appear in the bouquet. Analytical data Overall alcohol content: 14 % vol. -
Effects on Varietal Aromas During Wine Making: a Review of the Impact of Varietal 1 2 Aromas on the Flavor of Wine
Effects on varietal aromas during wine making: a review of the impact of varietal 1 2 aromas on the flavor of wine. 3 4 5 6 a b c d a 7 Javier Ruiz , Florian Kiene , Ignacio Belda , Daniela Fracassetti , Domingo Marquina , 8 e e e b a* 9 Eva Navascués , Fernando Calderón , Angel Benito , Doris Rauhut , Antonio Santos , 10 Santiago Benitoe* 11 12 13 14 15 a 16 Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense 17 18 University of Madrid, 28040 Madrid, Spain 19 20 bDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, 21 22 65366 Geisenheim, Germany 23 24 c 25 Department of Biology, Geology, Physics & Inorganic Chemistry. Unit of Biodiversity 26 27 and Conservation. Rey Juan Carlos University, 28933 Móstoles, Spain 28 29 dDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di 30 31 Milano, Milan, Italy 32 33 34 eDepartment of Chemistry and Food Technology. Escuela Técnica Superior de Ingeniería 35 36 Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad 37 38 Universitaria S/N, 28040 Madrid, Spain 39 40 41 42 43 *Corresponding authors: 44 45 46 Santiago Benito. Email: [email protected] 47 48 Antonio Santos. Email: [email protected] 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 1 2 3 ABSTRACT 4 5 Although there are many chemical compounds present in wines, only a few of these 6 7 compounds contribute to the sensory perception of wine flavor. This review focuses on 8 9 the knowledge regarding varietal aroma compounds, which are among the compounds 10 11 that are the greatest contributors to the overall aroma. -
Piedmont (Piemonte)
Piedmont (Piemonte) growing occurs south of the Po Valley, in the provinces of Asti, Alessandria, and Cuneo. Within these provinces, the Monferrato and Langhe hills are planted with vineyards. Soils are predominantly calcareous marl and sandstone with varying percentages of clay and sand, Piedmont has a continental climate and the Alps to the north produce effect, In the Langhe and Monferrato hills, many of the best south facing vineyards planted with Nebbiolo are known as in the Piedmontese dialect,. Varietals Nebbiolo, is thin-skinned & produces wines of high acidity and tannin. The late-ripening Nebbiolo, together with Dolcetto and Barbera are the principal Piedmontese red grapes. Dolcetto, is the earliest to ripen and produces tannic, fruity wines, lower in acid and are suited to producing wines suitable for youthful consumption. Barbera is widely planted red grape. It has high acidity but low tannin. Other lesser indigenous red grapes of Piedmont include Brachetto, Grignolino, Ruchè, Croatina, Vespolina, and Freisa. varietal and is used in the production of the sparkling wines of Asti. Cortese, Arneis, Erbaluce and Favorita (Vermentino) are the other white grapes of the region,( in diminishing order of importance.) International grapes Cabernet Sauvignon, Chardonnay, Merlot, Syrah, Sauvignon Blanc, have been planted since the 1980s, although usage of such non-traditional grapes is limited to the less-specific DOCs and IGP wines. Piedmont has more DOC zones than any other wine region in Italy at the close of 2010, there were 16 DOCGs and over The most prestigious DOCGs in Piedmont are Barolo & Barbaresco, which are located along the Tanaro River, an area surrounded by the larger Langhe DOC.