Sommelier's Selections
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RIBEIRO D.O. Caíño Da Terra: HA, HT, MC Sousón: HA, HT, DC GALICIA, SPAIN Brancellao: HA, LT, LC Ferrón: HA, HT, DC RIBEIRO D.O
GRAPES Reds Caíño Bravo: HA, HT, MC www.thesourceimports.com Caíño Longo: HA, HT, MC Caiño Redondo: HA, HT, MC RIBEIRO D.O. Caíño da Terra: HA, HT, MC Sousón: HA, HT, DC GALICIA, SPAIN Brancellao: HA, LT, LC Ferrón: HA, HT, DC RIBEIRO D.O. Unofficial Sub-Zones Mouratón: LA, MT, DC AVIA VALLEY Merenzao: MA, LT, LC Terroirs & Geological Map Mencía: LA, MT, M-DC Predominant Rock: VERSION 1-2021 Pedral: HA, MT, MC Biotite Granite Carabuñenta: MA, HT, M-DC Other Rock Types Present: Tinta Amarela: MA, HT, M-DC RIBEIRA SACRA D.O. Garnacha Tintoreira: M-HA, M-HT Two-Mica Granite, CHANTADA Graphite Schist, Whites Quartzite Albariño: HA Caiño Branco: HA Altitude Range: Loureira: HA 100-550 m Verdello: HA Albilla: HA Rainfall (mm): 1080 Dona Branca: MA Temp (°C): -8/4/28/44 Godello: M-HA Lado: HA Pirixileira: MA Silveiriña: HA Atlantic/A Coruña Torrontés: MA Treixadura: L-MA ~110km Palomino: LA, LT* Branco Lexítimo: HA Agudelo: HA Fazenda Key Augalevada HA: High Acidity MA: Medium Acidity Bodegas LA: Low Acidity Paraguas HT: High Tannin MT: Medium Tannin LT: Low Tannin OURENSE DC: Dark Color MC: Medium Color LC: Light Color RIBEIRA SACRA D.O. RIBEIRAS DO MIÑO RIBADAVIA Atlantic/Vigo 35km Madrid ~410km Cume do Avia RIBEIRO D.O. MIÑO VALLEY Predominant Rock: Biotite Granite, Two-Mica Granite, Graphite Schist, Quartzite Other Rock Types Present: Slate 3 km RÍAS BAIXAS D.O. RIBEIRO D.O. CONDADO DO TEA ARNOIA VALLEY Altitude Range: 100-400 m Predominant Rock: Biotite Granite, Rainfall (mm): 1020 Two-Mica Granite Temp (°C): -6/5/28/41 Other Rock Types Present: Graphite Schist, Quartzite, Slate VINHO VERDE D.O.C. -
Top 100 @ Prowein 2018
SPECIAL REPORT BEST OF SPAIN TOP 100 @ PROWEIN 2018 62 The Best of Spain 2018 The results of the third annual Best of Spain: Top 100@ProWein tasting are out – and there are some wonderful surprises among them. his year, Best of Spain 2018: Top 100@ of 348 samples were up for assessment and THE JUDGING PROCESS Prowein, the presentation of Spanish were blind tasted at five tables in the course T premium wines, enters its third round. of two days. Once again, Peer Holm, wine Owing to the enormous range of different It boasts an even greater scope and diver- consultant and expert for Spain, and David wines, the tasters faced a complex challenge sity and is more fully representative of what Schwarzwälder, specialist journalist, were and were requested to submit rigorous and Spain offers than the Best of Spain editions in charge of the tasting. The event took uncompromising judgements. Neverthe- of the years 2015 and 2016. The rush of place at the premises of Meininger Verlag in less, the selection process was more difficult visitors during the last couple of years has Neustadt an der Weinstrasse, Germany, in than ever, and a great number of wines only led to a sharp increase in entries. As a re- November 2017, supported by the editorial missed being short-listed by a very narrow sult, a significantly greater number of wines staff of Weinwirtschaft, Germany’s premier margin. But the result was a very good one: were tasted for this year’s edition – a total wine trade magazine. Wines from 25 appellations made it into 63 SPECIAL REPORT BEST OF SPAIN which have been regarded as Spain’s great The Bulls classics for a long period of time now, made an excellent impression, with the region As the bull is a symbol of Spain, we’ve so when you see multiple bulls shown for a Montilla-Moriles giving a wonderful perfor- chosen it as a mark of wine quality. -
Under Pressure Whites Skin-Contact Rosé
Under Pressure Whites Da Mar, Prosecco 56 Gomariz, Ribeiro ‘The Flower and the Bee’ 54 Veneto, Italy NV (Glera) Galicia, Spain 2018 (Treixadura) Ramón Jané, Pet-Nat ‘Tinc Set’ 64 Weszeli, ‘Langenlois’ 60 Catalonia, Spain 2018 (Xarel-lo and Macabeu) Niederösterreich, Austria 2017 (Grüner Veltliner) Duckman, Pet-Nat Rosé 72 Donkey & Goat, ‘The Gadabout’ 62 Beiras, Portugal 2015 (Bara) California 2018 (Chardonnay Blend) Birichino, Pet-Nat 80 Forlong, ‘Cadiz’ 62 Monterey, California 2018 (Malvasia & Muscat) Andalucía, Spain (Palomino) Thierry Germain, Bulles du Roche 92 Pulpe Fiction, Muscadet Sèvre-et-Maine 64 Loire Valley, France NV (Chenin Blanc Blend) Loire Valley, France 2018 (Melon) Caleb Leisure, ‘Caesura’ 105 Ercole, Monferrato *Liter Bottle 65 Sierra Foothills, California 2018 (Viognier) Piedmont, Italy 2018 (Cortese Blend) Laherte, Champagne ‘Blanc de Blancs / Brut Nature’ 124 Giachino, Vin de Savoie ‘Monfarina’ 68 Champagne, France NV (Chardonnay) Savoie, France 2018 (Jacquère) Ramón Jané, ‘Ovella Negra’ 68 Catalonia, Spain 2018 (Parellada & Malvasia) Rosé Lo-Fi, ‘Jurassic Park Vineyard’ 72 Frisach, Terra Alta ‘L’Abrunet’ 55 Santa Barbara County, California 2017 (Chenin Blanc) Catalonia, Spain 2018 (Garnacha Blend) Koppitsch, ‘Perspektive Weiss’ 75 Birichino, Vin Gris 64 Burgenland, Austria 2017 (Pinot Blanc & Chardonnay) California 2018 (Grenache Blend) Iconic, ‘Heroine’ 76 Jurtschitsch, ‘Belle Naturelle’ 68 Santa Lucia Highlands, California 2017 (Chardonnay) Kamptal, Austria 2018 (Zweigelt Blend) Jolie-Laide, ‘Rodnick Farm Vineyard’ -
Godello 2017
GODELLO 2017 THE COLLECTION OF SPANISH GRAPE VARIETIES A white grape variety native to the north-eastern region of Spain, probably originating from the slopes of the Sil River in the D.O. Valdeoras... It can be found throughout Galicia, northern Portugal and the D.O. Bierzo. Traces of its production have been found dating back to the 12th century in the areas of Castile-Leon and Bierzo. Outside of these regions, it is grown in the D.O. Abona, El Hierro, La Palma, Ribeira Sacra, Ribeiro, Tacoronte-Acentejo, Valle de Güimar, Valle de la Orot- rava and Icoden-Daute- Isora (Tenerife). Sometimes there is confusion with Verdejo if you don’t see its leaves. Respected for its well develo- ped qualities, Godello shows a complex aromatic profile. It prefers dry climates and low humidity soils. Ages well in barrels. 1.200 Ha planted in Spain TECHNICAL INFORMATION Harvest time: End of September Classification: Bierzo DO Origin of the grapes: Bierzo Grape Variety: Godello Vinification: Fermentation at 12ºC for 15 days and completion of the fermentation at 16ºC. Aging on lees 60 days with daily batonages of 5 minutes Barrel ageing: No Winemaker: Ruben Magallanes TASTING NOTES Superb golden colour, delicate and radiant. Fresh and expressive nose, with a seductive note of lemons, white fruit (golden apple) and early spring flowers and a hint of yeast from the lees. The supple and full bodied mouthfeel is complemented by exquisite acidity. The mid-palate is ample and the lingering finish reveals citrus notes, cut grass and spices. PAIRING Ribs, roasts and cutlets, as well as curried poultry, pasta with shellfish and seafood will all go perfectly with this wine for dinner with friends. -
Joao Ferreira Alvares Ribeiro
JOAO FERRIERA ALVARES RIBEIRO OWNER-MANAGER QUINTA DO VALLADO Every great wine region of the world has a few families that stand out…usually through the hard work, generous spirit and great vision of one family member. In the Douro region of Portugal, that family is named Ferreira, and the person most responsible for making the name legendary in the Portuguese wine world is Dona Antonia Adelaide Ferreira. Since the early 1700s, the Ferreira family owned land in this very fertile river valley, only a few miles of the region’s historical center of Regua, along both banks of the Corgo River, where it meets the Douro. It was Dona Antonia, with a keen entrepreneurial business sense and great managerial skills who, in the late 1800s, started turning the family farm into the world- class winery that Quinta do Vallado is today. It is now her grandchildren, particularly Joao Ferriera Alvares Ribeiro, together with cousins Francisco Ferreira and Francisco Olazabal, who have followed in Dona Antonia’s considerable footsteps and ushered the highly-prized wines of Quinta do Vallado onto the 21 Century world wine stage. Like his grandmother, Joao has a great business sense, refined over 25 years in the banking industry. By the year 2000, Joao had risen to a top management position at Banco BPI. But, he always had one foot firmly planted in the family wine business. The tug of six generations of farmers became so great that Joao started spending more and more time among the vines. In 2007, he left the banking industry to devote all his talents - more - - 2 - and efforts to help elevate the quality and image of Quinta do Vallado wines to the position they enjoy today as among Portugal’s finest still wines. -
SUCCOTASH Prime Dessert
PRIME PRIME SWEETS SWEETS CHOCOLATE BOURBON PECAN PIE $9 CHOCOLATE BOURBON PECAN PIE $9 Orange Whipped Cream, Flowers Orange Whipped Cream, Flowers CHOCOLATE GANACHE “WAFFLE” $10 CHOCOLATE GANACHE “WAFFLE” $10 Bananas, Old Bay Marshmallow Fluff, Ginger Snap Crumbs Bananas, Old Bay Marshmallow Fluff, Ginger Snap Crumbs YUZU CHEESECAKE $9 YUZU CHEESECAKE $9 Blackberries, Miso Caramel, Peanut Crunch Blackberries, Miso Caramel, Peanut Crunch MINT JULEP ICE CREAM $7 MINT JULEP ICE CREAM $7 Smoked Sugar, Bourbon Syrup, Tea Cookie Smoked Sugar, Bourbon Syrup, Tea Cookie HUMMINGBIRD CAKE $13 HUMMINGBIRD CAKE $13 COCKTAIL COCKTAIL COFFEE & CIGARETTES $22 COFFEE & CIGARETTES $22 SUCCOTASH-Maker’s Mark Private Select Bourbon, St. George Coffee Liqueur, SUCCOTASH-Maker’s Mark Private Select Bourbon, St. George Coffee Liqueur, Carpano Antica, Amaro, Havana&Hide Bitters Carpano Antica, Amaro, Havana&Hide Bitters BOURBON BOURBON ANGEL’S ENVY $16 ANGEL’S ENVY $16 COLONEL E.H. TAYLOR SMALL BATCH $20 COLONEL E.H. TAYLOR SMALL BATCH $20 ELMER T. LEE $32 ELMER T. LEE $32 GEORGE T. STAGG $90 GEORGE T. STAGG $90 HIGH WIRE MADEIRA FINISH $18 HIGH WIRE MADEIRA FINISH $18 W.L. WELLER SPECIAL RESERVE $20 W.L. WELLER SPECIAL RESERVE $20 WOODFORD RESERVE DOUBLE OAKED $16 WOODFORD RESERVE DOUBLE OAKED $16 Vegan Vegetarian Gluten-Free Vegan Vegetarian Gluten-Free *Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness. *Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness. Please, no more than four credit cards per table. -
Protecting South Australia from the Phylloxera Threat
The Phylloxera Fight Protecting South Australia from the phylloxera threat Wally Boehm Winetitles Adelaide 1996 in association with The Phylloxera and Grape Industry Board of South Australia First published in 1996 by Winetitles PO Box 1140 Marleston SA 5033 A USTR A LI A in association with The Phylloxera and Grape Industry Board of South Australia 25 Grenfell Street, Adelaide South Australia 5000 © Copyright 1996 Wally Boehm and The Phylloxera and Grape Industry Board of South Australia All rights reserved. No part of this publication may be copied or reproduced by any means without the written permission of the publisher. National Library of Australia Cataloguing-in-Publication Boehm, E.W. (Ernest Walter). The phylloxera fight: protecting South Australia from the phylloxera threat. Includes index. ISBN 1 875130 21 7 1. Phylloxera – South Australia. 2. Grapes – Diseases and pests – South Australia. 3. Grapes – Diseases and pests – Control – South Australia. I. South Australia. Phylloxera and Grape Industry Board. II. Title 634.82752099423 Design and typesetting Michael Deves Printed and bound by Hyde Park Press CONTENTS CHAPTER 1 The Dread of Phylloxera 1 CHAPTER 2 Phylloxera in Australia 13 CHAPTER 3 Phylloxera Legislation 34 CHAPTER 4 Rootstocks and Virus 45 CHAPTER 5 Nurseries and New Varieties 53 CHAPTER 6 Biotypes 58 CHAPTER 7 Vine Introduction Procedure 62 APPENDIX 1 The Phylloxera and Grape Industry Act 1994 71 APPENDIX 2 Vine Variety Introductions to South Australia 75 INDEX 90 Record of Board Membership Chairmen District 2 O.B. SEPPELT 1926–1933 O.B. Seppelt 1926–1933 Keith Leon RAINSFORD 1933–1944 Friedrich William Gursansky 1933–1955 Frederick Walter KAY 1944–1947 O.S. -
Wine, Sherry & Drinks List
Sherry glass 100ml / bottle Manzanilla ‘La Gitana’ Hidalgo-La Gitana 500ml - salty, yeasty and tangy 6.5/30 Fino Cesar Florido – complex and nutty 7/50 Manzanilla Pasada en Rama ‘Hart Bros’ Hidalgo-La Gitana - complex, fresh and nutty 8/56 Oloroso ‘Emperatriz Eugenia’ Lustau 500ml - complex, nutty and dry 13/60 Palo Cortado Cayetano del Pino - elegant yet intense, nutty 9/64 Amontillado ‘Tio Diego’ Valdespino - fresh, caramelised and nutty 7.5/53 Pedro Ximenez Emilio Hidalgo 500ml - super sWeet with raisins 7.5/36 Oloroso Cream ‘Alameda’ Hidalgo-La Gitana 500ml - semi sWeet with hazelnuts 7.5/36 Cava & CHAMPAGNE glass 125ml / bottle Parés Baltà Brut (Macabeo/Parellada/Xarel-lo) 40 Llopart Brut Rosé 2016 (Monastrell/Garnacha/Pinot Noir) 45 Llopart Brut Reserva 2016 (Xarel-lo/Macabeo/Parellada) 50 Raventós de Nit Rosé 2016 (Macabeo/Xarel-lo/Parellada/Monastrell) 62 Taittinger Brut Réserve Champagne (Chardonnay/Pinot Noir/Pinot Meunier) 69 Blanco bottle Raimat Ventada 2017 Catalunya (Garnatxa) 30 Cruceiro de Ferreiros 2016 Vale de Mino-Ourense (Albarino, Godello, Loureiro) 34 Cuatro Rayas 2017 Rueda (Verdejo) 37 Txakoli Ameztoi 2017 Guetaria (Hondarribi-zuri) 40 Godeval 2017 Valdeorras (Godello) 43 The Flower & the Bee 2017 Coto de Gomariz Ribeiro (Treixadura) 48 3 Miradas 2017 Montilla-Moriles (Pedro Ximenez) 50 Hart Bros Albariño 2015 Angel Sequeiros Rías Baixas 53 La Mar 2015 Rías Baixas (Caiño Blanco) 72 Belondrade y Lurton 2016 Rueda (Verdejo) 85 Rosado bottle Tremendus 2017 Rioja (Viura/Garnacha) 34 Las Fincas 2017 Navarra (Garnacha/Temperanillo) -
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 -
To the Gold Coast for Gold
TO THE GOLD COAST FOR GOLD A PERSONAL NARRATIVE VOL. I. BY RICHARD F. BURTON PREFACE. The following extract from 'Wanderings in West Africa,' a book which I wrote in 1862 and published (anonymously) in 1863, will best explain the reasons which lately sent me to Western Africa:— In several countries, for instance, Dinkira, Tueful, Wásá (Wassaw), and especially Akim, the hill-region lying north of Accra, the people are still active in digging gold. The pits, varying from two to three feet in diameter, and from twelve to fifty deep (eighty feet is the extreme), are often so near the roads that loss of life has been the result. 'Shoring up' being little known, the miners are not unfrequently buried alive. The stuff is drawn up by ropes in clay pots, or calabashes, and thus a workman at the bottom widens the pit to a pyriform shape; tunnelling, however, is unknown. The excavated earth is carried down to be washed. Besides sinking these holes, they pan in the beds of rivers, and in places collect quartz, which is roughly pounded. They (the natives) often refuse to dig deeper than the chin, for fear of the earth 'caving in;' and, quartz-crushing and the use of quicksilver being unknown, they will not wash unless the gold 'show colour' to the naked eye. As we advance northwards from the Gold Coast the yield becomes richer…. It is becoming evident that Africa will one day equal half-a-dozen Californias…. Will our grandsons believe in these times … that this Ophir—that this California, where every river is a Tmolus and a Pactolus, every hillock is a gold-field—does not contain a cradle, a puddling-machine, a quartz-crusher, a pound of mercury? That half the washings are wasted because quicksilver is unknown? That whilst convict labour is attainable, not a company has been formed, not a surveyor has been sent out? I exclaim with Dominie Sampson—'Pro-di-gious!' Western Africa was the first field that supplied the precious metal to mediaeval Europe. -
Winelistweb.Pdf
“Here at The Whitebrook we believe that flavours and produce out way the formalities of traditional restaurant service, we aim to ensure all guests have a relaxing and memorable dining experience.” Chris Harrod – Chef/Patron Following Chris’s vision for the restaurant we have created a wine list championing local Welsh and English wines, independent growers, organic, biodynamic and natural producers and lesser- known grape varieties. Organic wine is organic in the sense of having been produced made from organically grown grapes, but may be subject to chemical and physical manipulation in the winemaking process. In this day and age everyone understands what is meant by organic, but biodynamic viticulture takes things a few steps further. Vineyard practices are governed by lunar cycles, the grower believes the vineyard has a soul that needs nourishing. The approach is centred on the enrichment of the soil through natural organic matter, the aim being to increase the availability of the elements needed by the vine such as nitrogen and water, which should logically improve vine health and quality of fruit. The winemaker forgoes the use of laboratory prepared yeasts in favour of ones that occur naturally in the vineyard, the wines often have no fining or filtration and an absolute minimal use (if any) of sulphur at any stage of the wine making process. Natural wine is wine made with minimal chemical and technological intervention in growing grapes and making them into wine. The term is used to distinguish such wine from organic wine and biodynamic wine because of differences in cellar practices. -
B COMMISSION REGULATION (EC) No 753/2002 Of
2002R0753 — EN — 01.04.2007 — 009.001 — 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B COMMISSION REGULATION (EC) No 753/2002 of 29 April 2002 laying down certain rules for applying Council Regulation (EC) No 1493/1999 as regards the description, designation, presentation and protection of certain wine sector products (OJ L 118, 4.5.2002, p. 1) Amended by: Official Journal No page date ►M1 Commission Regulation (EC) No 2086/2002 of 25 November 2002 L 321 8 26.11.2002 ►M2 Commission Regulation (EC) No 1205/2003 of 4 July 2003 L 168 13 5.7.2003 ►M3 Commission Regulation (EC) No 316/2004 of 20 February 2004 L 55 16 24.2.2004 ►M4 Commission Regulation (EC) No 908/2004 of 29 April 2004 L 163 56 30.4.2004 ►M5 Commission Regulation (EC) No 1429/2004 of 9 August 2004 L 263 11 10.8.2004 ►M6 Commission Regulation (EC) No 1991/2004 of 19 November 2004 L 344 9 20.11.2004 ►M7 Commission Regulation (EC) No 1512/2005 of 15 September 2005 L 241 15 17.9.2005 ►M8 Commission Regulation (EC) No 261/2006 of 15 February 2006 L 46 18 16.2.2006 ►M9 Commission Regulation (EC) No 1507/2006 of 11 October 2006 L 280 9 12.10.2006 ►M10 Commission Regulation (EC) No 1951/2006 of 21 December 2006 L 367 46 22.12.2006 ►M11 Commission Regulation (EC) No 2016/2006 of 19 December 2006 L 384 38 29.12.2006 ►M12 Commission Regulation (EC) No 382/2007 of 4 April 2007 L 95 12 5.4.2007 Amended by: ►A1 Act concerning the conditions of accession of the Czech Republic, the L 236 33 23.9.2003 Republic of Estonia, the Republic of Cyprus, the Republic of Latvia, the Republic of Lithuania, the Republic of Hungary, the Republic of Malta, the Republic of Poland, the Republic of Slovenia and the Slovak Republic and the adjustments to the Treaties on which the European Union is founded Corrected by: ►C1 Corrigendum, OJ L 272, 23.10.2003, p.