Champagne, Sparkling Wine & Rose White Wine Red Wine

Total Page:16

File Type:pdf, Size:1020Kb

Champagne, Sparkling Wine & Rose White Wine Red Wine CHAMPAGNE, SPARKLING WINE & ROSE — SANGIOVESE — A sparkling wine from France’s Champagne region using only three grape varieties: Grown in Italy’s Tuscany region, and the principal variety used for Chianti. Chardonnay, Pinot Noir, and Pinot Meunier. GLASS BOTTLE Sangiovese, Santa Cristina by Antinori 2019 41 Dom Pérignon, Épernay, France 2010 351 Sangiovese, Banfi “Col di Sasso” 2019 10 31 Brut Impérial, Moët & Chandon, — MALBEC — Épernay, France 111 Grown principally in Bordeaux France, where it is known as Cot & in Asti Spumante, Martini & Rossi, Italy 56 Argentina; used for blending Cabernet & Merlot to contribute color & tannin to the result- Prosecco 11 39 ing wine; also known as Auxerrois in Cahors distric of France. , Italy Brut, J. Roget, NY 10 37 Domaine Bousquet Organic, Fleur De Mer, Rose 15 47 , France Mendoza, Argentina 2019 12 46 LaMarca Rose Prosecco 43 , France Don Miguel Gascon, Mendoza, Argentina 2019 40 WHITE WINE — OTHER ITALIAN VARIETALS — — CHARDONNAY — Tenuta San Guido “Sassicaia” 2017 351 Considered the finest white wine grape, it is planted worldwide and used for the great Brunello di Montalcino 2015 121 French white Burgundiess and sparkling wines; rich, crisp, clean and with a hint of fruit. Rosso del Veronese, Masi “Campofiorin”2014 66 Stags Leap Wine Cellars, “Karia”, 2019 68 Barolo 2015 71 Kendall-Jackson, Vintners Reserve, CA 2019 12 41 Nebbiolo, Viberti, Piemonte 2017 66 William Hill, Central Coast, CA 2019 11 39 Barbera d’Asti “Fiulot” Piemonte 2018 60 House Selection, Canyon Road, CA 2019 9 29 Taurasi, Donna Paolina 2015 81 Aglianico Donnachiaro, — PINOT GRIGIO — Avellino, Campania 2017 40 A white wine grape grown in Italy, Germany, France & 51 parts of central Europe; resulting in a full bodied white wine. Lambrusco “San Giuseppe” 2018 Santa Margherita, Alto Adige, Italy 2019 56 — CABERNET SAUVIGNON — Ruffino “Lumina”, Italy 2019 11 37 A premier red wine grape of Bordeaux, France, California, Australia and other wine making areas; sometimes referred to as the noblest of all red wine varieties; 10 35 Ecco Domani, Italy 2019 when young, it ages slowly, producing a complex, rich mature wine. House Selection, Canyon Road, CA 2019 9 29 Caymus, Napa Valley 2019 181 — RIESLING — Robert Mondavi, Napa Valley, California 2018 79 18 66 The rich flowery, fragrant acidic white wine with a fruity flavor. Beaulieu Vineyard, Napa Valley, California 2018 Josh Cellars, North Coast, California 2018 44 Urban, Germany 2018 11 37 Louis Martini, Sonoma, California 2018 13 47 Chateau Ste. Michelle, William Hill, California 2018 11 39 Columbia Valley 2018 10 35 Robert Mondavi Private Selection, California 2018 10.5 37 House Selection, Barefoot, CA 2019 9 29 House Selection, Canyon Road, California 2019 9 29 — SAUVIGNON BLANC — — CARMÉNÈRE — Dry white wine grape which offers distinctive flavors of citrus fruit Carménère wine has a deep red color and aromas found in red fruits, typically light, crisp and full of fruit flavors. spices and berries. The tannies are gentler and softer than those in Cabernet Sauvignon and it is a medium body wine. Robert Mondavi Winery Fumé Blanc, Oakville, Napa Valley 2018 61 Carmenere, Central Valley, Chile 2020 10 31 Albaclara Gran Reserva, Maipo & Leyda Valley, Chile 2019 11 37 — AMARONE — A dry aged red wine from Italy’s Valpolicella district made from specially ripened grapes House Selection, Canyon Road, CA 2019 9 29 that are affected by Botrytis cinera; aged for several years and gives a slightly sweet impression on the palate. — WHITE ZINFANDEL — A California blush wine made from zinfandel grapes that are Amarone della Valpolicella, Corte Majoli 2016 96 harvested earlier than those used for red wines. Masi Baby Amarone 2017 15 51 Canyon Road, California 2019 9 29 Allegrini Valpolicella, Italy 2018 14 49 — MERLOT — — MOSCATO — Grown in France, Italy, California and other regions, it is often used as the blending Delightfully sweet with lush fruity aromas. grape with cabernet to add softness, fruit and suppleness. Is generally soft, with a dark, Light-body semi sparkling with spritzy character. rich color & earthy fruity flavor. Canyon Road, California 2019 9 29 Duckhorn Vineyards, Napa Valley 2018 121 — WHITE ITALIAN VARIETALS — Blackstone, California 2019 10.5 37 Bolla, Italy 2019 9.5 35 Falanghina, Beneventano, Campania 2020 46 Smoking Loon, California 2018 33 House Selection, Canyon Road, California 2019 9 29 RED WINE — BORDEAUX — — CHIANTI — Wines from Bordeaux are almost always a blend of different grapes. If you’re buying red From Tuscany, Italy, principally from the Sangiovese grapes mixed with small amounts wine, it might include Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and/or Petit of Canaiolo grapes and white Malvasia grapes; the young wines are refreshing & tart, Verdot. What’s the dominant grape in the blend? It depends on where the bottle is from. and the older the wines are aged, richer & more complex. 50 GLASS BOTTLE Château Pey La Tour, Gironde, France 2017 Chianti Classico, Villa Nozzole 2018 66 — PINOT NOIR — Chianti Superiore, Castello Banfi2018 11 39 Grown worldwide it has medium to deep ruby red color & Campobello Chianti 2019 9 31 a mint or black cherry aroma; also used to make a rose wine & sparking wines. MacMurray, Russian River, California 2017 70 — MONTEPULCIANO D’ABRUZZO — Louis Jadot, France 2016 59 Ruby red with purple tones, fruity & light, with nuances of ripe strawberry. Alfredo Roca, San Rafael Argentina 2018 11 37 House Selection, Canyon Road, California 2019 9 29 Montepulciano d’Abruzzo, Citra 2019 10 31 RED WINE SEASONAL DRINKS (CONTIINUED) — CARLUCCI’S CLASSIC MARTINIS — — ZINFANDEL — Californian. It has easily recognizable character often described as berry Italian Martini light or spicy and can range from light & fruity or medium bodied. Vodka kissed with Hazelnut Liqueur Smoking Loon, California 2018 10.5 37 French Martini — SHIRAZ — Vodka, Raspberry Liqueur, Pineapple Juice “Syrah” A red wine made for this grape; slow to mature & long lived, it has a deep red color, a high tannin content & a spicy peppery aroma. Pearberry Martini Pear Vodka, Cranberry Juice, splash Cranberry Koonunga Hill, South Australia 2018 10.5 37 Summer Gimlet — RED BLEND — Vodka, Lime Juice, Simple Syrup Carménère wine has a deep red color and aromas found in red fruits, — CARLUCCI’S FAMOUS SANGRIAS/MIMOSAS — spices and berries. The tannies are gentler and softer than those in Cabernet Sauvignon and it is a medium body wine. Red Wine Sangria Opus One, Mondavi/Rothchild, Napa Valley 2017 461 Red Wine, Mango Rum, Pineapple Juice, Cranberry Apothic, California 2017 11 39 White Wine Sangria White Wine, Peach Schnapps, Pineapple Juice Cranberry Mimosa HOMEMADE SANGRIA Cranberry juice, champagne Red Wine Sangria Grapefruit Mimosa Ruby Red Grapefruit juice, champagne 13/glass, 36/bottle Red Wine, Mango Rum, Pineapple Juice, — AFTER DINNER COCKTAILS — Cranberry, chopped Fresh Fruit Hershey Kiss Martini White Wine Sangria Bailey’s, Vanilla Vodka, Crème de Coco 13/glass, 36/bottle Godiva White Chocolate Martini White Wine, Peach Schnapps, Pineapple Juice, Godiva White Chocolate, Vanilla Vodka, Crème de Coco chopped Fresh Fruit Espresso Martini Vodka, Espresso, with splash of Bailey’s or Kahlua BEER Hot Irish Monk Coffee, Irish Cream, Frangelico PREMIUM...5.75 The Irish Café Blue Moon Birra Moretti Coffee, Irish Whiskey Corona Corona Light Toasted Almond Heineken Heineken Light Kahlua, Amaretto, Cream Sam Adam’s Sam Adam’s (Seasonal) Stunat Cappuccino, Godiva Chocolate Liqueur Peroni Stella Artois Seasonal SCOTCH SINGLE MALT Macallan 12 Year DOMESTIC...4.75 Oban 14 Year Budweiser Miller Lite Glenlivet 12 Year Coors Light Michelob Ultra Yuengling O’Doul’s N/A WHISKEY/BLENDED SCOTCH /BOURBON CRAFT BEER...6.75 Johnnie Walker Gold Johnnie Walker Black Victory Hop Devil Lagunitas Johnnie Walker Red Crown Royal Sierra Nevada Pale Ale Yards IPA Jack Daniels Canadian Club VO Jameson GLUTEN-FREE...6.50 Maker’s Mark Maker’s 46 RedBridge Fireball Jim Beam (Gluten-Free Sorghum by Anheuser-Busch, Inc.) Knob Creek Chivas Dewars Woodford Reserve HIGH NOON SUN SIPS BRANDY/COGNAC Please ask your server for available flavors Courvoisier VS Remy Martin VSOP Hennessy Paul Mason Brandy B&B .
Recommended publications
  • 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.
    [Show full text]
  • Making White Wine from Fresh Grapes Basic Supplies Checklist from Curds and Wine
    Making White Wine from Fresh Grapes Basic Supplies checklist from Curds and Wine Reference: 100 lbs grapes = 6-8 gallons finished wine Supplies listed in bold purple are for sale at Curds and Wine Supplies listed in bold red are for rent at Curds and Wine REFERENCES • The Winemakers Answer Book by Alison Crowe – A must-have for all of your questions during harvest and crush • Techniques in Home Winemaking by Daniel Pambianchi – most comprehensive guide to making wine from fresh grapes or concentrate • The Way to Make Wine by Sheridan Warrick – Step by step guide to making wine from fresh grapes EQUIPMENT • Refractometer (if growing grapes only; do NOT use after fermentation initiated to check brix!) • Manual Crusher or Motorized Crusher/destemmer • Wine press: basket press fine for 50-200 lbs grapes; bladder press for 100 lbs or more grapes • Primary fermentor: food grade container or carboy o 50-100 pounds of grapes: 7.9 gallon fermenting bucket or 6 gallon carboy o 200 pounds or more of grapes: multiple 32 gallon brute trash cans, or open pick bins • Hydrometer • Floating thermometer • Auto-siphon and tubing • Wine thief • Wine pump if using large volumes > 6 gallons • Secondary containers: o At least one 6-gallon carboy and bung/airlock per 100 lbs grapes o Will probably need ½ or 1 gallon jugs, might need 3 or 5 gallon carboys/Better Bottles o Variable capacity stainless steel tanks and assorted Hungarian barrels also available for large volumes • pH strips or pH meter; pH meter available for free testing at Curds and Wine INGREDIENTS
    [Show full text]
  • Answer Key Certified Specialist of Wine Workbook to Accompany the 2014 CSW Study Guide
    Answer Key Certified Specialist of Wine Workbook To Accompany the 2014 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1 (Chapter 1): Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2 (Chapter 1): Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present. 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3 (Chapter 1): Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4 (Chapter 1): Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Exercise 5: Checkpoint Quiz – Chapter 1 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1 (Chapter 2): Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5.
    [Show full text]
  • The Ten Crus of Beaujolais
    Tasting Notes ~ The Ten Crus of Beaujolais Saturday 16th November 2013 Accompanied by some saute’ saucissons chez Ecuyer Gordon & Riona Leitch followed by a supper of Coq au Vin de Beaujolais THE APERITIF CLAIRETTE DE DIE TRADITION - comes from Die in the Drome Department in the Rhone Valley. Made with Moscatel grapes by a form of Methode Champenoise - the wine is fermented slowly at low temperatures for several months, then filtered and bottled. Once bottled, the wine starts to warm up and the fermentation process starts again naturally, creating carbon dioxide gas as a by-product, which creates bubbles in the wine. The sediment at the bottom of the bottles is removed by decanting and filtering the wine in a pressurised container to retain the effervescence, and the wine is bottled again in fresh bottles. Wine made by this method must have it stated on the label. (source - Wikipedia) Purchased from CARREFOUR (CALAIS) – about £6.00 bottle, very limited availability in the UK although Manson Fine Wines shipped this to Inverness in the seventies. THE TASTING For those who cannot taste a lot of red wine or take none at all there is a Beaujolais Blanc for your enjoyment. This will also be the first wine of the tasting The tasting will really test our senses in every respect. It is a tasting that would normally be conducted only by professionals in the trade as it embraces 10 red wines from the same grape – and only one grape – the Gamay – We will be tasting consecutive vintages from neighbouring sub-areas, maybe even neighbouring vineyards.
    [Show full text]
  • Gott-Winemaking-Steps.Pdf
    Our winemaker, Cary Gott, wrote the following article as a very generalized introduction to how one makes various wines. Cary’s primary business Vineyard and Winery Estates is as a consultant to new wineries or to individuals that are interested in getting in to the wine business. In the beginning, those clients may not know what to expect in getting from grape to bottle. This is an overview of the process. This is not meant to start a debate on winemaking techniques or to teach someone to make wine. It’s not necessarily the “recipe” Match Vineyards uses. Cary uses these, or perhaps very different techniques, adjusting strategies by vintage and vineyard needs. There’s no right answer, though if you have a specific question, I’ll try to get Cary to answer it here. Anyway, I found the article interesting when Cary showed it to me because it’s not uncommon for me to be asked how wine is made. Maybe it will be useful to you too. You can download a PDF copy of this article here. Wine Production Procedures for White and Red Wines Cary Gott, Winemaker, Match Vineyards This article describes in a very general way the winemaking steps for custom crush customers by wine style. Although each winemaker will have some unique techniques, generally this is how various wines are produced, the winemaking steps involved and their common names. Also I give you some common production numbers we use to quantify production. The wine styles explained White wine, tank fermented and aged; Sauvignon Blanc & Pinot Grigio • Grapes are tested and tasted by the winemaker
    [Show full text]
  • The German Wine Market: a Comprehensive Strategic and Economic Analysis
    Article The German Wine Market: A Comprehensive Strategic and Economic Analysis Marc Dressler Management and Entrepreneurship, University of Ludwigshafen, Ernst-Boehe-Str. 4, D-67059 Ludwigshafen, Germany; [email protected] Received: 25 July 2018; Accepted: 15 November 2018; Published: 21 November 2018 Abstract: Even though it is famous for beer, Germany offers one of the most attractive wine markets, exemplified by being the fourth biggest wine consumption market and a world champion in sparkling wine consumption as well as in wine imports. Still, fragmentation, intensive competition, lack of growth, and a changing environment speak to a challenging market for suppliers. In the absence of a comprehensive investigation on the market, this article aspires to deliver an economic and strategic market analysis. The statistical data is therefore complemented by the primary market research, notably online surveys on strategy and innovation, a proprietary database on wineries’ reputation, and an international expert survey on export success factors. The following market study aims to provide a concise overview covering the relevant market data, and to disclose strategic information about the German wine industry beyond pure market statistics. The German wine market, in the stable wine volume sold, shows dynamism underneath “the tip of the iceberg”, with industry specific environmental forces. Indeed, as the wine industry deals with agricultural products of a high emotional utility, players need to address the world of commodities and of differentiation. Structural changes are visible in the drive-out of players. Moreover, diverse and even restricting environmental factors motivate supplier´s innovation. The key is the changing consumer.
    [Show full text]
  • White Wine Champagne & Sparkling
    WHITE WINE 2019 Cake Bread Chardonnay (Napa Valley, California) | 80b Dry with a fresh acidity, well balanced taste and aromas of apple, peach, pear and oak. 2013 Beringer Chardonnay (Napa Valley, California) 8g | 45b Dry, nicely textured and beautifully balanced with aromas of pear, apple, orange, guava, and oak. 2013 Ferrari-Carano Chardonnay (Sonoma Valley, California) | 78b Dry with aromas of citrus, pear, fig, apple, creamy vanilla, spice, and toasted marshmallows. 2008 Newton Unfiltered Chardonnay (Napa Valley, California) | 125b Medium bodied (dry/sweet) with aromas of citrus, melon, and smoke, and flavors of orange, caramel, and oak. 2016 Freemark Abbey Chardonnay (Napa Valley, California) | 78b Medium bodied (dry/sweet) with aromas of apple and peach, and flavors of orange marmalade and vanilla. 2017 Browne Chardonnay (Columbia Valley, Washington) 14g | 56b Medium-dry bodied with aromas of pear, apple, and passion fruit, and slight butter notes on the finish. 2020 Brancott Sauvignon Blanc (Marlborough, East Coast New Zealand) 8g | 26b Dry with aromas of pink grapefruit, citrus, and gooseberry, and fresh flavors of passion fruit and blood orange. 2020 Kim Crawford Chardonnay (Hawke’s Bay, New Zealand) 9g | 30b Dry and full-bodied with aromas of citrus and stone fruit and notes of tropical fruit and pineapple. A medium weight Chardonnay with a creamy texture and hints of butterscotch and lemon meringue pie. Josh Cellars Chardonnay (Several wine-growing regions in California) 8g | 46b Medium bodied (dry/sweet) with aromas of citrus, peach, honey, and oak, and flavors of vanilla and butter. 2018 Kim Crawford Sauvignon Blanc (Marlborough, East Coast New Zealand) 9g | 34b Dry, light-bodied, fresh, and zesty with aromas of pineapple, citrus fruit, and strawberry.
    [Show full text]
  • V.90-1-Adding a Bit of Scientific Rigor to the Art of Finding and Appreciating
    Wine 202: Adding a Bit of Scientific Rigor To the Art of Understanding and Appreciating Fine Wines Kenneth A. Haapala Provost General, Northeast, Brotherhood of the Knights of the Vine Abstract The murky history, local traditions, customs of wine making, and the lineage of vines and wines often confuse those who appreciate wines. One wine variety may have many different names. Conversely, the name of a wine may be the same in several locations, but the wine and vine may be totally different. A history of viniculture and why it is so convoluted are briefly discussed. The fickle characteristics of the vines explored; the diseases that almost destroyed the industry explained; several common misconceptions dismissed; and 20th Century efforts to rigorously identify vines and wines are briefly discussed. Rigorous efforts to understand the innumerable sensations of appreciating wines will be presented. Three individual experiments to better understand one’s palate and food and wine combinations will be described. History of Viticulture Unlike beer, which is made from the invented process of brewing, and unlike distilled spirits, which are made from the invented process of distillation, wine is made from the natural process of fermentation. Since the advent of fruits, wild yeasts have attacked ripe fruits resulting in the conversion of the sugars into alcohol. Although the fruits and the yeasts may differ, and the process refined somewhat, this natural process of making wine is largely unchanged. Man had no doubt observed apes, elephants, birds and other animals enjoying the natural fermentation of fruits. So one may conclude that man has also enjoyed the products of this natural process since his existence.
    [Show full text]
  • Starting Your Own Wine Business
    Agricultural Extension Service The University of Tennessee PB1688 Starting Your Own Wine Business Second Version Starting Your Own Wine Business W. C. Morris, Professor Food Science and Technology You have been making wine in your base ment for several years and routinely receive accolades on how good your homemade wine tastes. Now you are trying to decide if you should start your own vineyard and build a commercial winery. What are the factors that you should consider in starting a winery and a vine yard? There are many aspects to consider in starting a winery. One of the fi rst considerations should be where to get grapes and what kind of wine to make. You also need to familiarize yourself with the various regulations and governing bodies that regulate the industry. If you are a novice in the art and science of growing grapes, we suggest contacting your county Extension agent, who can direct you to the appropriate specialist at The Uni ver si ty of Tennessee. This specialist can advise you on site se lec tion, recommended varieties, trellising systems, spray programs and other in for - ma tion to help you grow high-quality grapes. The publication “So You Want to Grow Grapes in Tennessee...” details the pro duc tion of a high-quality vineyard. The production of fi ne commercial wines requires equip ment, materials and expertise that you may not have in the home production of wines. Before undertaking a commercial winery, you should seek out a variety of expertise and advice from such people as reputable wine makers, wine consultants, equipment 3 and in gre di ent suppliers and spe cialists at your university.
    [Show full text]
  • Riesling Grapes
    Riesling Germany‘s white star Wines of Germany germanwines.de 2 ONE GRAPE, ENDLESS POSSIBILITIES ONE GRAPE, ENDLESS POSSIBILITIES 3 “Wines of Germany offer best value The nuances that develop with age and/or the honeyed tones of botrytis add for money in every price category.” yet other dimensions to a Riesling’s personality. In terms of body or weight, Joe Wadsack, BBC London they can be as ethereal as the wings of a butterfly; steely and sleek; buxom or opulently rich. The finest linger long on the palate...wines that can make a “memory worth treasuring” or a collector’s item. Last but not least, Riesling is unparalleled in its ability to bring forth brilliant wines of all styles, from bone dry to lusciously sweet, thus making it an extraordinarily versatile food companion and welcome guest to enhance all sorts of occasions, from a casual get-together to a very special celebration. one grape, endless possibilities The noble Riesling grape yields wines of great elegance, complexity and lon- gevity. Firm, fruity acidity is a hallmark shared by all, yet German Rieslings are remarkably diverse due to differences in region, terroir, and ripeness at har- vest. These natural factors are reflected in Riesling’s broad spectrum of aromas and flavors, ranging from citrus or crisp apple, to ripe peaches or tropical fruit, often layered with a mineral, herbal or spicy finesse. Riesling – Germany‘s white star Riesling – Germany‘s white star 4 ONE GRAPE, ENDLESS POSSIBILITIES ONE GRAPE, ENDLESS POSSIBILITIES 5 Riesling is cultivated in all 13 German wine-growing regions, traditionally Riesling, which develops a multitude of natural aromas only toward the end in the steep or sloping valleys of the Rhine and Mosel Rivers and their tribu- of its ripening phase, best thrives in northerly and/or high-altitude cool cli- taries (Ahr, Nahe, Saar, Ruwer, Neckar) that straddle the 50th degree of lati- mates that provide a long growing season.
    [Show full text]
  • A Beginner's GUIDE to Wine Making
    A Beginner's GUIDE to Wine Making 1. Choose if you want to make wine from juice that you would buy, or if you are going to use your own grapes or fruit. 2. It will be easier to make wine form juice that you would purchase from a winery or other reputable juice producers. 3. DO NOT make wine from the Welch's Grape concentrate that you buy in stores. 4. Making wine from grapes or other fruit will be much harder and take longer, you will also need more equipment to do so. 5. Once you decide which you will do, and the recipe you wish to follow, you are ready to buy the materials that you will need. Making Wine from Juice 1. Put the juice into a clean carboy, add .5 grams per gallon of Potassium Metabisulfite. 2. Check your sugar level with the hydrometer. You should be somewhere around 21 Brix or Balling. If not, add sugar to the wine until your hydrometer reads 21 Brix. 3. If you are going to change the acid of a wine, now is the time to do this. Adding either Potassium Bicarbonate or Calcium Carbonate is used tp drop acid in wine. Where as Acid Blend or Citric Acid is added to raise acid in your wine. (If you buy juice, most of this should already be adjusted for you so this stem may be unneccessary) 4. Add Pectic Enzyme to juice according to package for amounts. 5. Add Yeast Nutrient to juice in reccomended amount. 6. Take the Yeast and get water (about 1/2 a cup per 5 gallon carboy) at about 100 degrees Farenhiet, mix the Yeast into the water along with 1/2 the package of Yeast Starter.
    [Show full text]
  • Riesling-2019.Pdf
    White Wine of the Month Blend: 100% Riesling Grower/Vineyard: Jones Vineyards, Columbia Valley, WA Grape to Know Originated in the Rhine region of Germany. Along with Winemaker’s Tasting Notes Chardonnay, Riesling is one of the top white grapes in Color: yellow straw the world. In the United States Washington’s Columbia Aroma: tropical fruit, jasmine, apricot, lychee, lemon Valley has solidified as the country’s premier Riesling blossoms region, showing a superb balance of ripeness and Palate: lemon, honey, pear, ginger, peach acidity. Although often assumed to be a sweet wine by Body: light American wine drinkers, Rieslings have the potential to Finish: acidic, crisp, and refreshing make wines that range from bone dry to overwhelmingly Foods: spicy Asian food, ginger chicken, sushi, sweet & dessert-like. Our 2019 Lynfred Winery Riesling poached fish, curries, green salads, smoked salmon has an impeccable balance of sweetness and acidity. Cheese: rich & salty cheeses, blue cheese, Brie Enjoy this crisp and refreshing wine during the hot summer. Cheers! Brix: 21.0° Aging: stainless steel Aging Potential 1-2 years Gourmet Product Special Serving Temperature: 55° Lynfred Club Members receive 20% off the selected Alcohol: 11.4 % gourmet products in September: Residual Sugar: 1.0% Ph: 2.79 Lynfred Jalapeno Pepper Jelly Total Acidity: 9.00 g/L Roasted Red Pepper Salsa Cases bottled: 254 cases Buffalo Wing Hot Sauce Release Details: September 1, 2020 Club Price: $19.00 Breads of the Month October 1, 2020 Price: $22.25 Charged to your credit
    [Show full text]