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2019 Roero Arneis Docg
One of the legendary winemakers of the world, Bruno Giacosa crafted the most prestigious single-vineyard Barolo and Barbaresco wines during a career that spanned nearly eight decades. He joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. Giacosa’s unfailing pursuit of perfection, his unrivaled palate and his intimate knowledge of vineyards in the Langhe quickly drew recognition and helped establish Piedmont as a leading wine region. In 1980, Giacosa began to acquire prime parcels in Serralunga d’Alba, La Morra and Barbaresco to produce wines that are rightly regarded as the finest expressions of Nebbiolo. His legacy rests with daughter Bruna, who continues to uphold her father’s winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines. 2019 ROERO ARNEIS DOCG Grape variety: Arneis Vineyards: Select vineyards in the villages of Vezza d’Alba, Monteu Roero, Santo Stefano Roero, Canale, Montà d’Alba Age of vines: 19-26 years Yield: 70 hL/ha Vinification: Stainless steel vats Length of fermentation: 25-30 days Malolactic fermentation: not developed Refinement: 4 months in stainless steel vats + 1 month in bottle Bottling: February 2020 Alcohol: 13.5% vol. Total acidity: 5.10 g/L pH: 3.30 Total extract: 22.5 g/L Sensory analysis: Intense straw colored with greenish glints. The nose presents lemon, pineapple, peach and apricot notes with floral hints. On the palate, it is fresh, full-bodied, with mineral notes and a persistent finish. -
April Doctors Differ, Is Pleasure Healthy?
KERMIT LYNCH presorted first class wine merchant u. s. postage 1605 san pablo ave. PAID san francisco,ca berkeley, ca 94702-1317 permit no.11882 510 • 524-1524 fax 510 • 528-7026 www.kermitlynch.com return service requested DOCTORS DIFFER IS PLEASURE HEALTHY? OPEN • Tuesday–Saturday 11 a.m. to 6 p.m. CLOSED • Sunday & Monday APRIL 2009 OYSTER BLISS XVIII enis Jamain makes dry, minerally Sauvignon Blanc at Reuilly in the Loire Valley, and one day he told Dme that nothing––including caviar, even including black tru‰es––“nothing tastes as good as a glass of Reuilly and a platter of top-quality raw oysters.” When I told him about our annual Oyster Bliss party, he said he wanted to fly over and pour his wine. By the way, his English is pretty good. I think he attended a Bay Area college, Stamford or something like that––the one that lost the Big Game. (Just teasing, Car- dinal fans––I didn’t even go to Cal––they wouldn’t let me in.) Come one, come all! Live it up at our annual gathering known as Oyster Bliss. Forget yer troubles, c’mon be happy, because as you know, the Decider is outta there. Iced oysters on the half shell and the wines that go with. And why not some hot little sausages on the side for a heavenly contrast? Here is our recipe: close parking lot, set up tents just in case, ring up gang at Monterey Fish and ask them to select and shuck the best available oysters, get our pal Christopher Lee of Ec- colo Restaurant busy preparing some of his delicious home- made sausages, order bread from Acme, and why not some live music to add to the ambience? Note the date: SATURDAY, APRIL 18 11 am to 4 pm The event is staged and presented by Café Fanny. -
WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco Del Merlo ‘Turranio,’ Sauv
WHITES 5OZ /25OZ /64OZ B WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco del Merlo ‘Turranio,’ Sauv. Blanc, 2017 12 48 Friuli, Italy Miner, Sauvignon Blanc, 2017 55 SPARKLING / CHAMPAGNE / SPARKLING ROSÉ Napa Valley, California 5OZ /25OZ /64OZ B Domaine Bonnard, Sancerre, 2017 52 Zardetto, Prosecco Brut, nv 7 28 70 Loire Valley, France Valdobbiadene, Italy Lucien Crochet, le Croix du Roy, 2017 95 Santome, Extra Dry Prosecco, nv 36 Loire Valley, France Veneta, Italy Riff, Pinot Grigio, 2017 9 36 Barone Pizzini, Brut Animante, nv 70 Trentino-Alto Adige, Italy Lombardy, Italy Fantinel, Pinot Grigio, 2017 40 Henriot, Brut Blanc de Blancs, nv 25 100 Friuli, Italy Champagne, France Santa Margherita, Pinot Grigio, 2018 16 64 Bruno Paillard, Grand Cru Blanc de Blancs, nv 180 Trentino-Alto Adige, Italy Champagne, France Nickel & Nickel, Chardonnay, 2017 70 Veuve Clicquot ‘Ponsardin’, Brut, nv 150 Carneros, California Champagne, France Antinori “Bramito del Cervo”, Chardonnay, 2017 12 48 Veuve Clicquot ‘Ponsardin’, Brut, nv, 1.5l 300 Umbria, Italy Champagne, France Forman Vineyard, Chardonnay, 2017 170 Belstar Cuvée Rosé, nv 8 32 Napa Valley, California Veneto, Italy Il Borro “LeMelle”, Chardonnay, 2017 52 Laurent-Perrier Rosé, nv 220 Tuscany, Italy Champagne, France Contratto “For England”, Brut Rosé, Blanc de noir, 2011 90 Piedmont, Italy Cantina Della Volta, Lambrusco, Brut Rosso, 2016 11 44 Emilia Romagna, Italy Cantina Della Volta, Lambrusco, Rosé Metodo Classico, 2014 70 UNIQUE WHITES Emilia Romagna, Italy 5OZ -
Selected & Blended by Kermit Lynch
SELECTED & BLENDED BY KERMIT LYNCH Country: France Region: Rhône Appellation(s): Vin de Pays de Vaucluse, Côtes du Rhône Producer: Various Farming: Lutte raisonnée Website: www.kermitlynch.com Nearly forty years of doing business in France and Italy have given Kermit Lynch a level of expertise that few in the wine industry can boast. Countless hours with growers in some of the most famous vineyards and cellars of Europe have offered more than just a casual look at what it takes to be a great grower, let alone a great winemaker. Kermit Lynch was the first to champion the benefits of unfined and unfiltered wines, long before they had become fashionable. This belief is really a matter of taste, and the proof has always been in the glass, offering a purer expression of fruit and an unadulterated reflection of the terroir. Kermit’s conviction has been so strong over the years that he has been able to persuade even the most hard-headed vignerons to test his theories. Long-term relationships with vignerons in every major wine growing region offer a tremendous array of opportunities. Every year, Kermit enjoys a creative collaboration with some growers to find the best of their selections. Together, they work towards creating a final blend that showcases the region in all its glory at a price point that is difficult to match. VIN DE PAYS DE VAUCLUSE Sourced from the terroirs around Domaine de Durban (click here for more information), the grapes for this red Rhône are sourced from parcels next to the village of Beaumes-de-Venise. -
Wine Storage and Service Handbook
Wine storage and service handbook By EuroCave There is nothing more civilized than wine. François Rabelais Contents Wine – a great French tradition 7 Making wine 8 A guide to wine storage and preservation 22 Cabinets with state-of-the-art storage 24 Choose your wine cabinet according to your requirements 26 Wines and temperatures 27 EuroCave, inventor of the wine cabinet 31 EuroCave, the ideal solution to your wine storage requirements 32 About EuroCave wine cabinets 35 About EuroCave storage systems 51 EuroCave, wine cabinets with tailor-made layouts 60 The EuroCave application 62 Glossary 65 Wine - a great French tradition! Wine is an integral part of France’s culture, history and status. Recognised throughout the world for its wine production, which represents 20% of production worldwide and boasting a wealth of great wines renowned world- wide, France has been able to follow a way of life “steeped in the philosophy and culture of wine”. And the French are rather proud of this expertise… Today, there has been a change in their wine drinking habits: French consumers now drink less frequently but the wine is of better quality. Hence the increasing importance placed on wine cabinets. Wine is a living pro- duct: it must be stored in ideal conditions to optimize its development process. What are ideal conditions? A natural cellar, below ground, with stone walls, a vaulted ceiling and beaten- earth floor. However, natural cellars are not accessible to everyone: Should you therefore give up on the idea of having a wine cellar? Fortunately no – since EuroCave created the first electric wine cabinet! 7 Vine shoot Stalk Peduncle It is the framework of the Making wine bunch of grapes which above all contains tannins IN COLLABORATION WITH JOHN EUVRARD MOF (Meilleur Ouvrier de France) SOMMELIER France’s top sommelier RAW MATERIALS The vine The grape How is wine made? This fruit, Mediterranean in origin, is now grown almost everywhere throughout Tendril Wine is not “manufactured” it is produced. -
2017 Vie I Roero Arneis 2016 Vie I Barbera D'alba Vigna Scarrone
6/29/2018 Selected Wines - Robert Parker Wine Advocate 2017 Viei Roero Arneis Rating Release Price Drink Date Producer: Vietti 91+ NA 2018 - 2020 From: Italy , Piedmont , Roero Reviewed by Issue Date Source Color: White Monica Larner 29th Jun 2018 237, The Wine Advocate Type: Table As one of the best quality-minded estates in Barolo, Vietti has little claim to Sweetness: Dry winemaking fame in the Roero appellation. Regardless, the 2017 Roero Arneis is one of the most successful interpretations of this white wine on the market Type: Table today. It falls under that Vietti magic wand. The bouquet is true to the Arneis Variety: Arneis variety with aromas of bright citrus, white peach, wild sage, ash and natural rubber. The wine's appearance is luminous and bright. Drink this charming and refreshing white wine within the next two years. 2016 Viei Barbera d'Alba Vigna Scarrone Rating Release Price Drink Date Producer: Vietti 92 NA 2018 - 2028 From: Italy , Piedmont , Barbera Reviewed by Issue Date Source d’Alba Monica Larner 29th Jun 2018 237, The Wine Advocate Color: Red The 2016 Barbera d'Alba Vigna Scarrone sees fruit sourced from a vineyard Type: Table site that is located right under the Vietti household. The vines are 29 years old Sweetness: Dry and are therefore old enough to have lost their youthful vigor, resulting in rich and more concentrated fruit. This balanced and elegant expression oers Type: Table black fruit aromas that are backed by healthy extraction and density. There is a Variety: Barbera point of bright acidity on the close. -
WINE CLUB D S S E L L E O C G T I K O C N I S I Started Making Wine in 1982
c h m i d t THE GOLDMARK WINE CLUB d s S e l l e o c G t i k o c n i s I started making wine in 1982. A long time N ago now, but in those days it was very gold mark different making wines from varieties I have never made again, or in places that I never went back to. Jump over 25 years of corporate life and here I am again. Yes, we Wine Club make a lot of Cabernet and Merlot but we are making it from really unique and different places again. As I continue making wine in now 7 countries I not only look at those varieties but also varieties that are unique to the place. Carmenere or Pais in Rapel Chile, Torrontés in San Juan Argentina, and, when was the last time you had a Petite Syrah grown in Australia? Or when was the last time you tasted a wine that was crushed into a vessel and that vessel was not opened for two years? A wine club like this allows me to make the odd little gem that I enjoy doing. Whether its is a different variety, a different place or a different technique. The wines that are available here will only be available here and so I am committed to doing different things to my day job and hope that you also will experience different options than the norm. Now that you have joined Goldmark Wine Club you will be W INE MASTER traveling with me in this crazy new chmidt energized winemaking world. -
Wines by the Glass
WINES BY THE GLASS BUBBLES PINOT NOIR-Chardonnay, Pierre Paillard, 'Les Parcelles,' Grand Cru, Bouzy, Champagne, France, Extra Brut NV………………………….22 a family operation with prime placement in the Montagne de Reims produces this fresh, zippy farmer fizz RIBOLLA GIALLA, I Clivi, 'RBL,' Friuli, Italy, Brut Nature 2016…………………………………...……………………………………………….....15 mindful fermention methodology captures the vivacity of the grape - whiffs of lime and pear, a fine bead, and loaded with minerality ROSÉ of PINOT NOIR, Val de Mer, 'French Sparkling,' France, Brut NV……………………………………………………………………14 Patrick Piuze, an "it" guy of Chablis, offers up these beautifully blush bubbles WHITE TIMORASSO, Vigneti Massa, 'Terra: Petit Derthona,' Colli Tortonesi, Piedmont, Italy 2016………………………………….13 young vines from Walter's vineyards planted to a grape he saved from obscurity - a don't-wait version of his ageable cult favorite GRÜNER VELTLINER, Nikolaihof, 'Hefeabzug,' Wachau, Austria 2015…………………………………………………………………………….13 this wine gets some additional time on the lees to give a silken texture to the bright, crunchy profile SAUVIGNON BLANC, Lieu Dit, Santa Ynez Valley, California, USA 2015……………………………………………………………………………13 an old world aesthetic applied to Loire varieties grown in Southern California with a crisp and refreshing result CHENIN BLANC, Pierre Bise, 'Clos de Coulaine,' Savennieres, Loire, France 2015…………………………….……………….. 14 nerd alert! wine geeks rejoice! everyone else don't mind them - it's chenin, it's delicious, drink up! CHARDONNAY, Matthiasson, 'Linda Vista -
Vending Machine Wines “Pet Gnat” (Chenin Blanc) Napa CA '19 $40
Wine to go NMT Vending Machine Wines “Pet Gnat” (Chenin Blanc) Napa CA ‘19 $40 Local Winemakers Neil and Monica of Vending Machine buzz in with their pun wine “Pet-Gnat”. This funky-fresh spritzy white wine is a great intro into the world of “Petillant naturel” Wines. Using Chenin Blanc, the juice is bottled earlier on in the winery where it finishes fermentation in the bottle. This process traps cO2 and live yeasts giving the wine a home brew beerlike quality. Think key-lime, candied orange peel, and ginger tea. Poderi Cellario “É Orange” (Nascetta, Arneis, Incrocio Manzoni) Langhe, Italy ‘19 $35 Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. Classic “Orange wine” treatment with 5 days grape skin maceration. Aged in clay amphora for 6 to 8 months. Your favorite tart summer creamsicle. Catherine & Pierre Breton, La Rouge (Grolleau) Loire Valley ‘18 -$55 If you remember Catherine & Pierre Breton’s rosé back from the Jazzfest menu, then you know they boogie down. Lively, fruit-driven always capture the spirit of these friendly vignerons, but here is a relatively new bottling that, dare I say, boosts that “boogie” factor completely through the roof. This wine is a pure old-vine Grolleau from soils of clay and silex. The result of a carbonic maceration in wooden vats, and shows its best with a slight chill. -
Studies on Biochemical Composition of Different Parts of Berries and Wine Quality of Wine Grape Varieties (Vitis Vinifera L.)
Int.J.Curr.Microbiol.App.Sci (2019) 8(3): 155-164 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 03 (2019) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2019.803.022 Studies on Biochemical Composition of Different Parts of Berries and Wine Quality of Wine Grape Varieties (Vitis vinifera L.) Ramhari G. Somkuwar*, Dadasaheb P. Hakale and Ajay Kumar Sharma ICAR-National Research Centre for Grapes, P. B. No. 3, Manjri Farm Post, Pune-Solapur Road, Pune- 412 307 (INDIA) *Corresponding author ABSTRACT The study was conducted on six red wine varieties (Syrah, Caladoc, Grenache Noir, K e yw or ds Tempranillo, Cabernet Franc and Nielluccio) at the farm of ICAR-National Research Wine grapes, Centre for Grapes, Pune. Five year old vines of these varieties were selected for the study. Anthocyanin, Juice The grapes were harvested at about 23°Brix TSS. Anthocyanins, total phenols, tannins, pH, Sugar, Seed reducing sugar, carbohydrate and protein were quantified in different parts of berries viz.; tannins, Berry skin, seed, skin and pulp. Among the different varieties, TSS and acidity showed non-significant Wine quality effect while highest pH value (3.56) was found in Tempranillo and lowest (3.42) in Cabernet Franc. However, volatile acids were maximum in Grenache Noir (0.13) and Article Info minimum in Caladoc variety (0.10). The biochemical parameters like Anthocyanin in pulp and skin varied significantly among different varieties. In wine quality parameters, variety Accepted: Caladoc recorded highest pH and ethanol % while Cabernet Franc, Grenache Noir, Syrah 04 February 2019 and Tempranillo showed highest volatile acids, total acids, mallic acid and glucose: Available Online: fructose ratio respectively. -
Wines Sakes Spirits
wines food sakes community spirits collaboration what we’re drinking right now hakkaisan clear sparkling awa Sake made using the champagne method - a secondary fermentation occurs in bottle - giving us fine bubbles and an off-dry finish. This crisp and refreshing sake is made at one of Niigata’s best breweries. el maestro sierra amontillado 12 años This bodega has some of the oldest sherry in their casks in all of Spain. It was founded in 1830. Notes of chamomile and macadamia nuts, with a subtle richness, but a dry acidity on the finish. Plays very well with savory dishes. 2018 microbio wines correcaminos blanco Each vintage that Ismael Gozalo produces is unique. Before breaking out on his own in his native Nieva, he was the winemaker at the well-known Rueda producer Ossian. Notes of melon and oregano, this wine has a crisp & creamy character that coats the palate. Verdejo is often compared to Sauvignon Blanc, but this expression achieves a texture and freshness that demonstrates the awesome potential of this native Spanish varietal. 2014 matias i torres la palma las machuqueras The Canary island of La Palma is technically part of Spain, though it sits off the coast of Morocco in the Atlantic Ocean. Listán Blanco grapes - called Palomino in Jerez, where they are used for making Sherry - get lots of sun growing on the slopes of Volcano San Antonio. The white skins are macerated with the wine during fermentation for extra structure. Very expressive stone fruit notes with great acidity. Our current orange wine of choice! 2017 la osa prieto picudo trasto tinto Winemaker Noelia de Paz (“La Osa”) works with local varietals in the Tierra de León region of Northern Spain. -
Wine-List.Pdf
“If one glass of wine is good for you, just imagine what a WHOLE BOTTLE could do!” Wine Director Casper Rice CORKAGE POLICY We allow two 750ml bottles max per table of any wine not represented on our wine list Monday-Thursday at a service of $50 per bottle. Table of Contents Wines by the Glass..................................................................................................................3 Off the Beaten Path.................................................................................................................4 Dry Sherries by the Glass for Tapas....................................................................................... 5 Cocktails...................................................................................................................................6 Half Bottles.............................................................................................................................. 8 Large Format............................................................................................................................9 Sparkling Wines.....................................................................................................................10 White Wines From the Isles and Castilla y Leon................................................................ 11 White Wines from Galicia and Txacoli............................................................................... 12 White Wines from La Rioja and Catalonia.........................................................................13