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Champagne & Sparkling White Wine Red Wine Rosé Wine RESTAURANT & BAR Champagne & sparkling 125ml/750ml Prosecco Spumante, Porte Nova, DOC Veneto, Italy 8.50/44.00 Prosecco Superiore, Della Vite, DOCG della Vite, Italy 12.50/67.00 Champagne Henri Favre NV, Dizy 13.00/69.00 Nyetimber Classic Cuvée Multi-Vintage, East Sussex, England 79.00 Ruinart Blanc de Blancs, Champagne, France 135.00 Bollinger, La Grande Année, Champagne, France 180.00 White wine 175ml/500ml/750ml Quod House White 2018, France 6.95/18.00/23.50 Pecorino 2020, Terre di Chieti, Tor del Colle, Abruzzo, Italy 26.00 Verdejo 2019, Isabelino, Rueda, Spain 7.50/21.00/27.95 Pinot Grigio 2019, Frunza, Romania 7.95/22.00/29.00 Picpoul de Pinet 2020, Domaine Morin, AC Coteaux du Languedoc, France 30.95 Vermentino 2019, Monteluna, Sardinia, Italy 8.50/24.00/33.00 Unoaked Chardonnay Sur Lie 2020, Bon Vallon, De Wetshof, Robertson, South Africa 34.00 Grüner Veltliner 2020, Stadt Krems, Austria 9.00/26.00/35.00 Albariño 2020, Vinabade, Rias Baixas, Spain 35.50 Colombard/Gros Manseng 2019, Emotion Colombelle, Cotes de Gascogne, IGP Oc, France 36.00 Sauvignon Blanc 2020, Turning Heads, Marlborough, New Zealand 9.95/27.50/37.00 Soave Classico 2019, Corte del Sole, Veneto, Italy 38.00 Riesling 2019, Polish Hill River, Paulett Wines, Clare Valley, Australia 39.00 Chenin Blanc 2020, The Ladybird, Stellenbosch, South Africa 11.00/30.00/41.00 Gavi di Gavi 2019, Cantine Volpi, Piedmont, Italy 48.00 Chablis 2019, Domaine Gautheron, Burgundy, France 13.95/39.95/55.00 Sancerre 2019, La Mercy-Dieu, Domaine Bailly Reverdy, Loire, France 57.50 Aged Reserve Chardonnay 2016, Geoff Merrill, McLaren Vale, Australia 64.00 Meursault 2018, Fernand Boyer, Domaine Boyer Martenot, Burgundy, France 95.00 Chassagne Montrachet 2017, Les Houllieres, Domaine Morey-Coffinet 135.00 Red wine 175ml/500ml/750ml Quod House Red 2017, France 6.95/18.00/23.50 Syrah 2018, Arbos, Sicily, Italy (organic) 7.50/19.00/25.00 Garnacha 2017, Seleccion Especial, Tierra de los Santos, Extremadura, Spain 26.50 Touriga Nacional/Merlot 2019, Casa do Lago Tinto, Lisboa, Portugal 27.95 Cabernet Sauvignon 2017, Six Poets, California, USA 8.00/21.50/29.00 Primitivo 2020, Doppio Paso, Puglia, Italy 31.95 Rioja Crianza 2018, Bodegas Azabache, Spain 8.95/25.00/34.00 Malbec 2020, Punto Alto, Mendoza, Argentina 10.00/29.00/41.00 Fleurie 2018, Poncié, Domaine Patrick Tranchand 11.95/31.50/43.00 Pinot Noir 2019, Long Barn, Fior di Sole, California, USA 44.95 Ribera del Duero 2019, Seleccion, Hacienda Solano, Spain 47.00 Chianti Classico Riserva 2013, Querciavalle, Tuscany, Italy 13.50/39.00/51.95 Cabernet Sauvignon 2018, Ohiti, Brookfields, Hawkes Bay, New Zealand 57.00 Gigondas 2017, Domaine Les Goubert, Rhone Valley, France 59.00 Grand Enclos du Chateau de Cerons 2015, Graves, Bordeaux, France 15.50/44.50/61.00 Rioja Gran Reserva 2011, Navajas, Rioja, Spain 72.00 Brunello di Montalcino 2015, Donatella Colombini, Tuscany 89.00 Château Haut-Batailley 2011, 5ème Grand Cru, Pauillac 99.00 Gevrey-Chambertin 2016, Domaine Lucien Boillot 112.00 Tignanello 2012, Tenuta Antinori, Tuscany, Italy 196.00 Rosé wine 175ml/500ml/750ml Carignan Rosé 2020, la Loupe, d’Oc, France 7.50/19.50/26.50 Chiaretto Bardolino Rosato 2020, Agricola Gorgo di Roberto Bricolo, Italy 9.95/26.00/35.00 Coteaux d’Aix en Provence Rosé 2020, Château Paradis, France 11.00/31.00/41.00 Côtes de Provence Rosé 2020 Whispering Angel, Château d’Esclans, France 50.00 MAGNUM 100.00 Our wines by the glass are available in a 125ml measure. We use the Verre de Vin wine preservation system to preserve our open wines in perfect condition. Please note that vintages may be subject to change without notice..
Recommended publications
  • Wine Spectator
    TASTING HIGHLIGHTS 9 West Coast Red Blends for Sweater Weather Cabernet Sauvignon, Merlot, Syrah and more newly reviewed wines from California and Washington Some of Limerick Lane's vines date to the !rst plantings in 1910. (Richard Knapp) By Augustus Weed Oct 7, 2019 Tasting Highlights' wine reviews are fresh out of the tasting room, o!ering a sneak peek of our editors' most recent scores and notes to WineSpectator.com members. Red blends are red hot these days, with winemakers across the West Coast making both oddball and traditional-style blends from a variety of di"erent grapes, such as Cabernet Sauvignon, Syrah and everything in between. Today's selection casts a wide net with highly rated wines from California and Washington. Topping the list is a gutsy blend from Limerick Lane [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Limerick+Lane] . Winemaker Chris Pittenger combined mostly Syrah with Zinfandel and Petite Sirah from the winery's 30-acre estate vineyard in the northeast corner of the Russian River Valley appellation. Alexana [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Alexana] winemaker Bryan Weil looked farther north to the Columbia Valley in Washington for the supple Gran Rouge. It's a Southern Rhône–inspired blend of Grenache, Syrah and Mourvèdre that shows how well these grapes complement each other. Eric Kent [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Eric+Kent] made one of the best values here, using grapes from Mendocino County.
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  • View Our Hand Selected Wine List
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  • Wine Selection Wine Selection Wine Selection Artisan Mixed Drinks Non-Alcoholic Beverages Dessert
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  • Winemaking Step by Step EQUIPMENT RED WINE PROCEDURES Crush (Break the Skins) and De-Stem the Grapes
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  • Wines by the Glass White Wine by the Bottle Red Wine By
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  • Factors Affecting Wine Texture, Taste, Clarity, Stability and Production Efficiency
    Factors affecting wine texture, taste, clarity, stability and production efficiency FINAL REPORT to AUSTRALIAN GRAPE AND WINE AUTHORITY Project Number: AWRI 3.1.4 Principal Investigator: Dr Paul Smith Research Organisation: The Australian Wine Research Institute Date: 22 September 2017 Project 3.1.4 – Factors affecting wine texture, taste, clarity, stability and production efficiency Abstract Wine texture is considered a major product differentiator both for wine style and value in the marketplace. In addition, clarity and colour stability (absence of haze development and the retention of colour) are generally considered to be pre-requisites to market success. Achieving the optimum levels for each of these parameters is often done at significant cost using current technology and does not always ensure the wine will meet its full potential. The ability to modulate these characteristics of wine while retaining the ability to economically process the wine to ensure microbial stability and stylistic integrity is a significant challenge for the wine industry. This project focused on the key compositional drivers behind texture, bitterness, clarity, stability (protein and colour) and wine filterability and developed strategies to modulate them in a production-based environment. Specifically, it covered molecular drivers of taste and texture, ‘smart’ surfaces for efficient production, predicting haze formation, understanding and preventing wine haze, effects of filtering red wines, solids management effects on white wine style and composition, impact of winemaking methods on wine macromolecules and texture, colour development/management and a practical method to determine extractable grape colour and tannin. Executive summary Wine texture is considered a major product differentiator both for wine style and value in the marketplace.
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  • Red Wine Varietal Characters
    Red Wine Varietal Characters Pinot Noir Cabernet Shiraz Zinfandel Cabermet Sauvignon Franc Stalky Tomato leaf Black olive Herbal Tarragon Sappy Dusty White pepper Tomato Capsicum Pickle Asparagus Black pepper Pepper Dusty Rhubarb Capsicum Spice Spice Cherry Cranberry Green bean Raspberry Raspberry Blackberry Strawberry Leafy Redcurrant Cherry Blackcurrant Raspberry Herbal Cherry Loganberry Plum Cherry Seaweed Mulberry Blackberry Violet Blackberry Black olive Blackberry Blackcurrant Musk Plum Cherry Briar Briar Perfumed Violet Blackberry Plum Plum Mint Rose petal Blackcurrant Jammy Fruitcake Mineral Gamey Mulberry Menthol Walnut Pencil shaves Roast lamb Bramble Eucalyptus Cola Tobacco Barnyard Plum Aniseed Raisin Bacon fat Mint Licorice Earthy Gamay Earthy Menthol Gamey Tar Beetroot Eucalyptus Grilled meat Strawberry Tree bark Aniseed Salami Merlot Raspberry Forest floor Violet Earthy Redcurrant Moss Fruitcake Chocolate Sappy Boiled sweets Fungal Beetroot Leather Black olive Cherry Truffle Prune Soy Sage Banana Cola Tea leaf Tar Herbal Iris Tar Tobacco Mint Peonies Prune Grenache Strawberry Spice Tempranillo Raspberry Nebbiolo Pepper Cherry Sangiovese Herbal Spice Mulberry Green tea Raspberry Raspberry Bramble Dried rose Rhubarb Cherry Confectionery Blackberry Violet Caper Blackberry Bubblegum Blackcurrant Camphor Raspberry Damson Cherry Plum Cherry Sour cherry Bramble Blackberry Violets Plum Cherry stone Plum Briar Perfumed Aniseed Plum Balsamic Plum Anise Truffle Perfumed Earthy Orange peel Earthy Chestnut Spice Spice Gamey Beetroot Mocha Gamey Cold tea Meaty Fruitcake Tobacco Tobacco Tobacco Earthy Spice Tar Farmyard Brown sugar Prune Tobacco Burnt toffee © 2002 Recognose Pty Ltd www.aromadictionary.com.
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  • Cabernet Sauvignon, Merlot, Or Other Red Wine Grape 1 Gallon Recipe
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  • GRAPE MATURITY Section 3. Ph and Acidity Ph and Potassium (K ) for A
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  • 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.
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  • Bee & Bramble: a Land of Mead and Honey
    Reap&Eat Bee & Bramble: A land of mead and honey by Frances Nevill he rolling mountains of western North Carolina yield Ta diverse mixture of flora and fauna. The beekeeper benefits from the rich nectar flows that result in a medley of honeys available only in the Appalachians (Sourwood, we’re talking about you!). The making of mead, a wine crafted from fermented honey, is one of the many ways honey can be enjoyed and one “mazer” (the official term for a mead maker), Ivar Schloz of Bee & Bramble Meadery in Fairview, is aiming to change old world perceptions of mead wine. “I was a red wine and beer drinker, but I often got headaches the next morning,” says Schloz. “I tried some mead and really took a liking to it and noticed that… I wasn’t left with a headache the next morning.” Having decades of home brewing experience, Schloz tried his hand at mead making. After sharing it amongst friends while at music festivals, he started getting requests to purchase bottles of his homemade concoction. “People would tell me that they had never tried mead, or if they had, they felt it was too sweet or too mossy tasting—what I call the barnyard flavor,” he recalls. “I aimed for a dry, almost white wine quality, and that is where I started to notice that mead, particularly my recipe, could really be enjoyed by the wine drinker who enjoys a glass or two (or three) of wine a day.” When the economy downturn hit, Schloz, a metallurgical engineer by trade, found himself out of a job and decided to turn to his hobby of mead making into a potential full- 48 | Plough to Pantry | Winter 2016 time business.
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