WINE MENU About Mexican Wines
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Current Wine List 9-15
C H A M P A G N E A N D S P A R K L I N G W I N E S S m a l l B o t t l e s 402 Veuve Clicquot Ponsardin, Brut „Yellow Label‟, Champagne, France, N.V., 375 ml. | 59 404 Heidsieck, „Monopole Blue Label‟, Brut, Champagne, France, N.V., 375 ml. | 47 N o n - V i n t a g e Juvé y Camps Cava Brut Rosé Pinot Noir N/V, Penedes, Spain | 49 9 Chandon, Moët & Chandon, Brut, California, N.V. | 55 17 Paul Goerg Brut Reserve, Champagne, France, N.V. | 62 6 André Roger Grand Cru Reserve Rosé, Champagne, France, N.V. | 87 10 Moët & Chandon, Brut „Imperial‟, Champagne, France, N.V. | 98 7 Veuve Clicquot Ponsardin, Brut „Yellow Label‟, Champagne, France, N.V. | 112 4 Moët & Chandon, Brut Rosé, Champagne, France, N.V. | 115 11 Laurent-Perrier, Rosé Brut, Champagne, France, N.V. | 144 Champagne always was, and remains today, a true luxury product. Many of the procedures that go into its production are still done by hand. V i n t a g e 13 Moët & Chandon, „Millésime Blanc‟, Champagne, France, 2004 | 132 2 Veuve Clicquot Ponsardin, Champagne, France, 2004 | 145 3 Veuve Clicquot Ponsardin, Rosé, Champagne, France, 2004 | 155 T ê t e D e C u v é e 12 Veuve Clicquot Ponsardin, „La Grande Dame' Champagne, France, 2004 | 260 14 Moët & Chandon, „Dom Pérignon‟, Champagne, France, 2004 | 298 W H I T E W I N E S C H E N I N B L A N C a n d S A U V I G N O N B L A N C Old vines at Domaine du Closel, exquisite wines in Savennières Loire Valley Chenin Blancs Two not-very-well-known regions in the Loire Valley are the source of some of the best white wines in France: Vouvray and Savennières. -
Structure in Wine Steiia Thiast
Structure in Wine steiia thiAst What is Structure? • So what is this thing, structure? It*s the sense you have that the wine has a well-established form,I think ofit as the architecture ofthe wine. A wine with a great structure will often remind me ofthe outlines of a cathedral, or the veins in a leaf...it supports, and balances the fiuit characteristics ofthe wine. The French often describe structure as the skeleton ofthe wine, as opposed to its flavor which they describe as the flesh. • Where does structure come firom? In white wines, it usually comes from alcohol or acidity; in red wines, it comes from a combination of acidity and tannin, a component in the grapes' skins and seeds. Thus, wines with a lot of tannin (like cabernet) also have a lot of structure. Beaujolais is made from gamay which does not have much tannin. As a result, Beaujolais can lack structure; it feels soft, flat or simple in the mouth (though its flavors can certainly still be attractive). • While structure is hard to articulate, you can easily taste or sense it —^and the lack of it. • Understanding structure is critical to understanding any ofthe ''powerful" red varieties: cabernet sauvignon, merlot, syrah, nebbiolo, tempranillo, and malbec, to name a few. I just don't think you can understand these wines unless you understand structure, and how it frames and focuses the powerful rush of fruit. It adds freshness, and a "lightness" to the density ofripe fiuit. Structure matters when pairing wine and food. Foods with a lot of structure themselves— like a meaty, thick steak-need wines with commensurate structure (like cabernet), or the food experience can dwarfthe wine experience. -
BUBBLES PINOT NOIR-CHARDONNAY, Pierre
Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina -
Review of Smoke Taint in Wine: Smokederived Volatile Phenols And
Krstic et al. Review of smoke taint in wine 537 Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint M.P. KRSTIC1, D.L. JOHNSON2 and M.J. HERDERICH2 1 The Australian Wine Research Institute,Victorian Node, Mooroolbark, Vic. 3138, Australia; 2 The Australian Wine Research Institute, Urrbrae, SA 5064, Australia Corresponding author: Dr Mark Krstic, email [email protected] Abstract In recent years, the exposure of vineyards and grapes to smoke from bushfires and controlled burn events has in some instances resulted in wines described as smoke tainted. Such wines are characterised by undesirable sensory characters described as smoky, burnt, ash, smoky bacon, medicinal and ashtray. This review summarises the knowledge about the composition of smoke from forest and grass fires, describes relationships between smoke exposure of vineyards and smoke taint in wine, and outlines strategies for managing and reducing the risk to producing smoke-affected wines. The sensitivity of grapes and vines at different phenological stages to the uptake of contaminants from smoke, especially smoke-derived volatile phenols, is outlined, and the pathways for entry and metabolic transformation of volatile phenols are discussed. The potential for translocation of phenolic contaminants within the grapevine and the differences in uptake of smoke contaminants of different grape cultivars are also discussed, along with preliminary work on dose/response relationships regarding concentration and duration of exposure and subsequent expression of smoke taint in wine. The chemical basis of smoke taint in wine is described, and the relationship between volatile phenols from combustion of wood/lignin and their glycosides, and sensory panel ratings of smoke attributes in affected wines is discussed. -
The Wine List
The Wine List Here at Balzem we have taken extra time to design a wine program that celebrates the artisans, farmers and passionate winemakers who have chosen to make a little bit of wine that is unique, hand-made, true to its terroir and delicious rather than making giant amounts of wine that all tastes the same to please the masses. Champagne, Sparkling and Rosé Wines. page 1 ~~~~~~ Light & Crisp White Wines. page 2 Medium Bodied & Smooth White Wines. page 3 Full Bodied & Rich White Wines. page 4 ~~~~~~ Light & Aromatic Red Wines. page 5 Medium Bodied & Smooth Red Wines. .page 6 Full Bodied & Rich Red Wines. page 7 and 8 ~~~~~~ Seasonal Selections. page 9 California Beauties, Dessert Wines . page 10 and 11 Cocktails & Beer. page 12 Champagne & Sparkling Wines #02. Saumur Rosé N.V. Louis de Grenelle, Loire ValleY – FR 17/glass; 67/bottle #03. Prosecco 2019 Scarpetta, Friuli – IT 57/bottle #04. Pinot Meunier, Champagne, Brut N.V. Jose Michel, Champagne – FR 89/bottle Rosé Wine #06. Côtes de Provence, Quinn Rosé 2019 Provence – FR 17/glass; 57/bottle #07. Côtes de Provence, Domaine Jacourette 2016 Magnum (1,5L) Provence – FR 73/Magnum 1 Light & Crisp White Wines On this page you will find wines that are fresh, dry and bright they typically pair well with warm days, seafood or the sipper who prefers dry, crisp, bright wines. The smells and flavors are a range of citrus notes and wild flowers. Try these if you like Sauvignon Blanc or Pinot Grigio #08. Verdejo, Bodegas Menade 2019 (Sustainable) Rueda – SP 13/glass #09. -
The Heart of an Industry: the Role of the Bracero Program in the Growth of Viticulture in Sonoma and Napa Counties
THE HEART OF AN INDUSTRY: THE ROLE OF THE BRACERO PROGRAM IN THE GROWTH OF VITICULTURE IN SONOMA AND NAPA COUNTIES by Zachary A. Lawrence A thesis submitted to Sonoma State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS in History Copyright 2005 By Zachary A. Lawrence ii AUTHORIZATION FOR REPRODUCTION OF MASTER’S THESIS I grant permission for the reproduction of parts of this thesis without further authorization from me, on the condition that the person or agency requesting reproduction absorbs the cost and provide proper acknowledgement of authorship. Permission to reproduce this thesis in its entirety must be obtained from me. iii THE HEART OF AN INDUSTRY: THE ROLE OF THE BRACERO PROGRAM IN THE GROWTH OF VITICULTURE IN SONOMA AND NAPA COUNTIES Thesis by Zachary A. Lawrence ABSTRACT This study examines the role of the Bracero Program in the growth of Sonoma and Napa County viticulture in an attempt to understand how important bracero labor was to the industry. While most histories of the Bracero Program are nationwide or statewide in scope, this study explores the regional complexities of how and why the program was used in Sonoma and Napa Counties, how both the growers and laborers in the region felt about it, and how this was different from and similar to other regions. Government documents provided the statistics necessary to determine the demographic changes in the region due to the Bracero Program. Important primary source material that provided the human side of the story includes a number of oral history interviews I conducted, the collection of Wine Industry Oral Histories, and various regional newspaper articles. -
Langhe Nebbiolo Langhe DOC, Piedmont, Italy GRAPE VARIETY 100% Nebbiolo
FRANCO SERRA Langhe Nebbiolo Langhe DOC, Piedmont, Italy GRAPE VARIETY 100% Nebbiolo VINIFICATION Select grapes are hand harvested. Three weeks maceration is followed by four weeks of fermentation in stainless steel tanks at controlled temperatures. The wine is aged for 6 months in large oak barrels (20% new), and 3 months in bottle before release. THE WINERY Franco Serra is produced by the Sperone family who have been making affordable premium wines for four generations. In 1911, Antonio Sperone opened a small wine shop in Torino where he sold bulk wine directly to consumers. Unsatisfied with the quality and price of the local wine, Antonio started his own winery in Puglia and built a bottling facility in Torino. He was soon able to offer his customers quality wines at prices everyone could afford. Sadly, it was destroyed when the city was bombed in WWII. The winery in Puglia survived the war and enabled Antonio’s grandson Giacomo to open a new facility in 1965 near Milan where he produced vermouth, sparkling wines, spirits and fine wines. In 1983, the family purchased 75 acres of prime vineyards in Piedmont and built the current winery in the small town of Mombaruzzo just outside Monferrato. TASTING NOTE Pungent dried fruit and herbal aromas. Dry and medium-full bodied with robust tannins, bright acidity and pretty red fruits. FOOD PAIRING Excellent with aged cheeses, rich stews and full- flavored meats. 2019 91 JAMES SUCKLING 2018 90 JAMES SUCKLING SCOPERTA IMPORTING I THE MARCHETTI COMPANY 216 I 321 I 4162 9/23/2021 WWW.SCOPERTAIMPORTS.COM. -
Wines of Baja Mexico: a Qualitative Study Examining Viticulture, Enology, and Marketing Practices
A Service of Leibniz-Informationszentrum econstor Wirtschaft Leibniz Information Centre Make Your Publications Visible. zbw for Economics Covarrubias, Jorge; Thach, Liz Article Wines of Baja Mexico: A qualitative study examining viticulture, enology, and marketing practices Wine Economics and Policy Provided in Cooperation with: UniCeSV - Centro Universitario di Ricerca per lo Sviluppo Competitivo del Settore Vitivinicolo, University of Florence Suggested Citation: Covarrubias, Jorge; Thach, Liz (2015) : Wines of Baja Mexico: A qualitative study examining viticulture, enology, and marketing practices, Wine Economics and Policy, ISSN 2212-9774, Elsevier, Amsterdam, Vol. 4, Iss. 2, pp. 110-115, http://dx.doi.org/10.1016/j.wep.2015.11.001 This Version is available at: http://hdl.handle.net/10419/194505 Standard-Nutzungsbedingungen: Terms of use: Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Documents in EconStor may be saved and copied for your Zwecken und zum Privatgebrauch gespeichert und kopiert werden. personal and scholarly purposes. Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle You are not to copy documents for public or commercial Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich purposes, to exhibit the documents publicly, to make them machen, vertreiben oder anderweitig nutzen. publicly available on the internet, or to distribute or otherwise use the documents in public. Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, If the documents have been made available under an Open gelten abweichend von diesen Nutzungsbedingungen die in der dort Content Licence (especially Creative Commons Licences), you genannten Lizenz gewährten Nutzungsrechte. may exercise further usage rights as specified in the indicated licence. -
Rosé Sparkling by the Glass
® MENÚ DE VINOS 20% OFF ALL BOTTLED WINE TO ENJOY AT HOME By The Glass Sparkling Rosé SANTA JULIA, BLANC DE BLANC, CHARDONNAY BORSAO, GARNACHA NV, MENDOZA, AR $10/$40 2019, CAMPO DE BORJA, SP $10/$40 A lively bubbly with notes of pear, quince, orange peel and toast Refreshing and loaded with cherry and raspberry flavors with just a hint of herbal aromas MONT MARCAL, BRUT ROSADO, TREPAT 2017, CAVA, SP $13/$52 MAISON LAPOSTOLLE, CINSAULT/SYRAH/GRENACHE $13/$52 Dark ruby with notes of cherries, ginger and nutmeg 2018, APALTA, VALLE CENTRAL, CL A lovely pale pink with fine florally, hints of wild strawberry, cherry and a refreshing finish Whites Reds QUINTA DA RAZA, WHITE BLEND GERBERAS, GARNACHA 2019, VINHO VERDE, PT $9/$36 2018, ARAGON, SP $10/$40 Fresh, crisp and clean with notes of grapefruit and banana Soft tannins with dark cherry notes, wood smoke and a livery finish L.A. CETTO, SAUVIGNON BLANC HACIENDA ARÍNZANO, TEMPRANILLO 2018, BAJA CALIFORNIA, MX $10/$40 2015, PAGO DE ARÍNZANO, SP $14/$56 This Mexican wine is grassy and tart with lingering Soft, silky, with black fruit on the finish, notes of roasted coffee notes of apricot and abundant minerality and licorice TERRAZAS DE LOS ANDES, ‘ALTOS’, CHARDONNAY $14/$56 ZUCCARDI, ‘SERIE A’, MALBEC 2019, VALLE DE UCO, MENDOZA, AR 2019, MENDOZA, AR $11/$44 Full bodied with flavors or dried apple, ripe citrus, guava, and lingering brioche on the Bright and juicy, this offering provides black and red fruit with earth and spice finish GROCHAU CELLARS, ‘COMMUTER CUVÉE’, PINOT NOIR $15/$60 LAGAR -
By the Glass Rosé Sparkling
MENÚ DE VINOS 20% OFF All Bottled Wine to Enjoy at Home By The Glass Sparkling Rosé SANTA JULIA, BLANC DE BLANC, CHARDONNAY GENIO ESPAÑOL, MONASTRELL NV, MENDOZA, AR $10/$40 2018, JUMILLA, SP $10/$40 A lively bubbly with notes of pear, quince, orange peel and toast Refreshing and loaded with cherry and raspberry flavors with just a hint of herbal aromas MONT MARCAL, BRUT ROSADO, TREPAT 2017, CAVA, SP $13/$52 MAISON LAPOSTOLLE, CINSAULT/SYRAH/GRENACHE $13/$52 Dark ruby with notes of cherries, ginger and nutmeg 2018, APALTA, VALLE CENTRAL, CL A lovely pale pink with fine florally, hints of wild strawberry, cherry and a refreshing finish Whites Reds QUINTA DA RAZA, WHITE BLEND XILOCA, GARNACHA 2018, VINHO VERDE, PT $9/$36 2018, CALATAYUD, SP $10/$40 Fresh, crisp and clean with notes of grapefruit and banana Soft tannins with dark cherry notes, wood smoke and a livery finish L.A. CETTO, SAUVIGNON BLANC H3, MERLOT 2018, BAJA CALIFORNIA, MX $10/$40 2016, HORSE HEAVEN HILLS, WA $12/$48 This mexican wine is grassy and tart with lingering Scents of black fruit and spice with a rich palate and a smooth, notes of apricot and abundant minerality velvety finish TERRAZAS DE LOS ANDES, ‘ALTOS’, CHARDONNAY $14/$56 HACIENDA ARÍNZANO, TEMPRANILLO 2018, VALLE DE UCO, MENDOZA, AR 2015, PAGO DE ARÍNZANO, SP $14/$56 Full bodied with flavors or dried apple, ripe citrus, guava, and lingering Soft, silky, with black fruit on the finish, notes of roasted coffee brioche on the finish and licorice LAGAR DEL COSTA, ‘DOELAS’, ALBARIÑO ZUCCARDI, ‘SERIE A’, MALBEC 2018, -
Wine Tourism and Wine Marketing in Family-Owned Micro Wineries in Guadalupe Valley, Mexico
Rosa dos Ventos ISSN: 2178-9061 [email protected] Universidade de Caxias do Sul Brasil Wine Tourism and Wine Marketing in Family-Owned Micro Wineries in Guadalupe Valley, Mexico FERNÁNDEZ, ADRIAN GARCÍA; RUIZ, LINO MERAZ; GÓMEZ, EDUARDO RAÚL DÍAZ Wine Tourism and Wine Marketing in Family-Owned Micro Wineries in Guadalupe Valley, Mexico Rosa dos Ventos, vol. 10, no. 4, 2018 Universidade de Caxias do Sul, Brasil Available in: https://www.redalyc.org/articulo.oa?id=473557643004 DOI: https://doi.org/10.18226/21789061.v10i4p690 PDF generated from XML JATS4R by Redalyc Project academic non-profit, developed under the open access initiative Rosa dos Ventos, 2018, vol. 10, no. 4, October-December, ISSN: 2178-9061 Artigos Wine Tourism and Wine Marketing in Family-Owned Micro Wineries in Guadalupe Valley, Mexico Enoturismo e Comercialização de Vinho em Micro Vinícolas de Propriedade Familiar no Vale de Guadalupe, México ADRIAN GARCÍA FERNÁNDEZ DOI: https://doi.org/10.18226/21789061.v10i4p690 Universidad Autónoma de Baja California, México Redalyc: https://www.redalyc.org/articulo.oa? [email protected] id=473557643004 LINO MERAZ RUIZ Universidad Autónoma de Baja California, México [email protected] EDUARDO RAÚL DÍAZ GÓMEZ Centro de Enseñanza Técnica y Superior - CETYS Universidad, México [email protected] Received: 11 November 2017 Accepted: 21 May 2018 Abstract: Given the importance of the wine sector in Baja California, Mexico, the purpose of this research is to explore the tourism and marketing characteristics of family-owned micro wineries with a production of no more than 5,000 annual/boxes of wine from the Guadalupe Valley, and to identify the socio-demographic consumption parameters. -
AFFILIATED RESTAURANTS CABO SAN LUCAS Cabo Rey Experience the Natural Wonder of Cabo San Lucas from Aboard Our Luxurious 144' Triple Deck Catamaran
AFFILIATED RESTAURANTS CABO SAN LUCAS Cabo Rey Experience the natural wonder of Cabo San Lucas from aboard our luxurious 144' triple deck catamaran... the only floating and best restaurant in Cabo San Lucas. Live music and limitless cocktails accompany the breathtaking view from the upper deck of the Caborey as it follows its route along the tip of the Baja, making this the best activity in Cabo San Lucas. Doc Wine Bar Authentic Italian restaurant. Its small and warm space provides a pleasant and agreeable experience, and its decor transports you to little restaurant in central Italy. The exquisite menu by chef Emanuele Oliviero and the excellent Italian and Mexican wine selection by restaurant entrepreneur Pietro Gioco. Many of these meals are made with products brought in from organic farms in towns bordering Los Cabos. Daikoku Try the blue fin tuna, fresh live lobster, clams and oysters and a selected variety of sakes and wines. We have created an impressive setting— explore our Zen garden—to go along with a rather impressive traditional Japanese menu. Enjoy a lunch or dinner alfresco or opt for the air-condit... Bajo la Luna Passion for fresh seafood, world flavors and Cabo's almost perfect year-round climate inspired us to create this hidden-garden restaurant dining experience. Really, what could be better than a beautifully grilled fillet of fresh sea bass or perfectly seared sea scallops Puerta Vieja Dinner for Families and Friends, We serve lunch and dinner, once you taste some of Roberto´s (head chef) creative work, you'll agree being delighted with his special unic flavor.