DOCSLIB.ORG

Wine / Cider Nihonshu / Sake Beer

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wine / Cider Nihonshu / Sake Beer WINE / CIDER PÉTILLANT NATUREL (SPARKLING) 4oz/6oz/bottle Kmetija Stekar ‘Mali’ Rosso Frizzante 2018 Merlot, Slovenia $7/10/40 WHITE Potron Minet ‘Pari Trouillas Blanc’ 2019 Muscat, Grenache blanc, France $6/9/36 ORANGE: Old Westminster ‘Hunky Dory’ collab. Pinot Gris blend, MD $6/9/36 Pheasant’s Tears 2019 Rkatsiteli fermented in amphora, Georgia $7/10/40 PINK: Maria Ernesta Berucci ‘Raphaël’ 2019 Cesanese, Italy $6/9/36 RED: Domaine Ozil ‘Gourmandise’ 2019 Syrah, Grenache blend, France $6/9/36 Rémi Dufaitre ‘Prémices’ 2018 Gamay, France $8/11/44 CIDER: Bereziartua ‘Sidra Natural’ Basque cider 5.5% abv, Spain $7 VERMOUTH: Partida Creus ‘MUZ’ Vermouth grapes, herbs, spices, Spain $9 NIHONSHU / SAKE Yaegaki Nigori, Yamada Nishiki, Japan *served warm $8 Tamagawa ‘Red Label’ Yamahai Muroka Namagenshu, Heirloom Kitanishiki, Japan $9 Daischichi Kimoto Honjozo, Self grown Gohyakuman-Goku, Japan $10 BEER Reissdorf kölsch 4.8% abv, Germany $5/7* Rothaus pilsner 5.1% abv, Germany $6/8* Leipziger gose 4.5% abv, Germany $7 Aslin ‘How Now Brown Cow’ milk stout 6% abv, VA $8 Aslin ‘Tokyo Smoke’ IPA 5.5% abv, VA $8 Equilibirum ‘Ampere’ Triple IPA 10% abv, NY $9 True Respite ‘Falling For You’ fruited sour w/ spices 6.5% abv, MD $7 Wet City ‘B.A. Frenching’ barrel-aged saison 7.8% abv, MD $8 * = Imperial pint BOTTLE LIST PÉTILLANT NATUREL (SPARKLING) Tenuta Foresto ‘La Comedie’ Rosso Frizzante 2019 Barbera, Italy $42 Domaine Mosse ‘Moussamoussettes’ 2019 Pineau d’Aunis blend, France $46 Podere Sottoilnoce ‘Cattabrega’ Rosato 2019 Lambrusco blend, Italy $50 Cà da Noci ‘Querciole’ Bianco Frizzante 2018 Spergola, Italy $54 WHITE: Marie Rocher ‘Emmenez-Moi’ 2019 Sauvignon Blanc, France $42 Margins ‘Skin Fermented’ 2019 Chenin Blanc, CA $46 Christian Binner ‘Cotes d’Amourschwihr’ 2016 Riesling, Pinot Gris blend, France $48 ORANGE: Amor Mundi 2018 Mtsvane fermented in amphora, Georgia $42 Les Vins Pirouettes ‘Eros’ 2019 Pinot Gris, Riesling, Sylvaner France $44 Trinity Canyon ‘Ancestors’ 2018 Voskehat fermented in amphora, Armenia $46 Partida Creus ‘BS’ 2017 Blanc de Sumoll, Spain $54 Matassa ‘Cuvée Marguerite’ 2019 Muscat d’Alexandria, Viognier blend, France $62 Christian Tschida ‘Himmel Auf Erden II’ 2018 Scheurebe, Muscat , Austria $64 PINK: Lammidia ‘Miscela’ 2018 Montepulciano, Trebbiano blend, Italy $42 Domaine des Lampyres ‘Margot’ 2019 Syrah, Muscat blend, France $44 Weingut Schmitt ‘Rose’ 2019 1.5 liter Magnum Merlot blend, Germany $80 RED: (some served chilled) NADA ‘Futur’ 2019 Grenache Noir, France $42 Las Jaras ‘Glou Glou’ 2019 Zinfandel, Carignan blend, CA $46 Bichi ‘Flama Roja’ 2019 Cabernet, Tempranillo, Nebbiolo, Mexico $48 Julien Pineau ‘Les Sucettes a l’Aunis’ 2019 Pineau d’Aunis, France $52 François Saint-Lô ‘Hey Gamin!’ 2019 Gamay, France $54 Pierre-Olivier Bonhomme ‘La Tesniere’ 2019 Pineau d’Aunis, France $58 Julie Balagny ‘En Remont’ 2018 1.5 liter Magnum Gamay, France $120 APPLE: Fable Farm ’Koan’ 2015 (500ml) Foraged apples, currents, aronia, grapes, NY $26 Cidrerie du Vulcain ‘Transparente’ Fribourg apple blend, Switzerland $36 RICE: Unlike wine, Sake lasts up to months in the fridge and develops dynamic flavor over time. If you don’t finish it all here- take it home with you. Terada Honke ‘Katori 80’ Kimoto Junmai Muroka Namagenshu, organic Yukigesho, Semaibuai: 80% Japan $62 Terada Honke ‘Shizen no Manma’ Kimoto Junmai Muroka Namagenshu, organic Miyamanishiki, Dewasansan, Semaibuai: 70% Japan $68 DRINKS Hot Mulled Cider Japanese whisky, apple, bay leaf, yellow génépi $10 Woodland Spritz Aged Tequila, chamomile, Oloroso $9 Lily Pad Mezcal, cucumber, chinchona bark $9 Fruit Beer 3 Springs Farm peach & cardamom shrub, Leipziger gose $9 Junior Rye Whiskey, Little Amps ‘Dark Star’ coffee, Fernet $10 Pisco Negroni Peruvian Pisco, sweet vermouth, Fernet $10 ‘WEE THIMBLE’ Chilled Vikre Aquavit, MN $2 Forthave ‘Marseille’ Amaro, NY $3 SOFT DRINKS (SPIRIT FREE) Celery Soda Made with Tart Vinegar, NY $5 HEX Ferments Kombucha glass or carafe, MD $7/24 Tortuga Kombucha Tea-centric, made in the style of Pét-Nat, MD $6 The Antidote (750ml bottle, serves up to 4) $18 Sparkling biodynamic grape & apple juices, herbal tea, ginger, flowers & herbs, France SNACKS Torres potato chips $2 Bjorn Qorn popcorn $4 BYO-Picnic: Feel free to bring in your own food on evenings when LARDER is not serving dinner: Tuesday & Sunday. Due to limited compost/trash services- Please take your trash off- site with you. We appreciate it! MERCH Fadensonnen t-shirt in black $25 $5 of every sale will benefit SWOP Baltimore; decriminalizing sex work in Baltimore and beyond. ‘Natural Wine for the People’ book by Alice Feiring $18-24 sliding scale or FREE to borrow a house copy for anyone interested in learning more about natural wine. M O R E D E E P HAPPY HOUR Tuesday-Thursday 5-7PM E 20% off all bottles R Saturday-Sunday 3-5PM $2 off all beer & wine by the glass EXPERIMENTAL MUSIC Wednesdays & Sundays (free) CARRY OUT *20% off all carry-out bottles For more, visit our online shop: www.angelsatelemons.com Offering free delivery to the greater Baltimore area (25 mile radius) + contactless pick up.
Load more

Recommended publications
  • Served Nightly 6-11Pm Enlightenment . Wines . Meadery . Food Bottles to Go
    SEASONAL ARCHIVE ELCOME. TO. HONEY’S, OUR RECENT RELEASES RARE MEADS FROM THE EW VAULT THE . T AST I N G . R OOM AND.COCKTAIL.BAR.FOR ENLIGHTENMENT W DAGGER ENLIGHTE NME NT. WINE S W* GLASS: 16 (2.5OZ) BOTTLE: 60 NEW..YORK CITY’S..FIRST..MEADERY. *NE NOUGHT MOST OF .WHAT .WE. PRODUCE YOU GLASS: 10 BOTTLE: 35 BOTANICAL CHERRY MEAD WITH FIR HEMLOCK, CHAMOMILE AND YARROW. OUR SHOW MEAD, SPONTANEOUSLY FERMENTED CAN DRINK BY THE GLASS AS WELL AS AROMATIC DRY AND TANNIC DRY FROM WILDFLOWER HONEY AND WELL WATER- , . PURCHASE IN BOTTLES TO GO. AGED IN BARRELS, DRY AND COMPLEX 12.5%ABV, 375 ML BOTTLE 2018 MEAD IS A KIND OF WINE, FERMENTED 12.5%ABV, 750 ML 2019 FROM HONEY, HERBS AND FRUITS RTR (RAISE THE ROOF) W* GLASS: N/A BOTTLE: 60 RATHER.THAN.GRAPES. THROUGH *NE NIGHT EYES LIGHTLY SPARKLING SOUR MEAD FERMENTED IN OAK GLASS: 12 BOTTLE: 40 THE WINDOW BEHIND THE BAR, FROM LACTIC BACTERIA, WILD YEAST, WELL WATER AND YOU CAN VIEW OUR MEADERY AND SPARKLING MEAD MADE FROM APPLES, APPLE BLOSSOM HONEY. BOTTLE CONDITIONED IN THE MAY EVEN FIND US WORKING ON A CHERRIES, ROSEHIPS AND SUMAC. ANCESTRAL METHOD.13%ABV, 750 ML 2018 BONE DRY AND FRUITY. NEW RELEASE. 12.5%ABV, 750 ML 2019 ENLIGHTENMENTWINES IS A NATURAL * NEW MEADERY..ALL.OUR.INGREDIENTS * MEMENTO MORI . BOTTLES TO GO WINES ARE.LOCALLY.SOURCED.OR.FORAGED. GLASS: 9 (2.5OZ) BOTTLE: 35 DANDELION MEAD, A HISTORICAL NEW ENGLAND * W E EMB R A CE SPONTA NEOUS NEW 2019 NOUGHT 750ml 25 TONIC AND DIGESTIF MADE FROM FORAGED * 2019 NIGHT EYES 750ml 30 FERMENTATION, BARREL AGING W* DANDELION BLOSSOMS AND WILDFLOWER HONEY.
    [Show full text]
  • AMERICAN WINE PROJECT WINES Sparkling
    This weekend we at Third Coast Provisions are honored to be listing the wines of American Wine Project more prominently among our wine list than ever before! Erin Rasmussen of American Wine Project is a world educated wine maker. Having studied in New Zealand and worked in California she is now proud to come back to her roots and tackle the not insignicant challenge of making great wine with the grapes that grow here. We at Third Coast, as well as many others around the city, and elsewhere can say with confidence that when given a chance her wines shine. Not only are they unique, but the quality wine she makes from these midwestern grapes can stand its own in any bar or on any menu. Join us in drinking something grown just hours from you, and celebrate someone doing the most possible with what they have - because they love it. AMERICAN WINE PROJECT WINES Sparkling Ancestral Pétillant Naturel 2020 - Brianna, St. Croix County, Wisconsin 10/45 Rosé Social Creature Rosé 2020 - Sabrevois/St. Pepin, Wisconsin 10/45 Amber Modern Optimism 2019 - St. Pepin, Vernon County, Wisconsin 12/55 Red Water + Sky 2018 - Frontenac, Upper Mississippi River Valley, Wisconsin 12/55 Recommended AWP substitutions for our current glass pours: Ancestral Pet-Nat for Prosecco Social Creature Rosé for Bargetto Rosé of Syrah Modern Optimism Amber for Casa Magoni, or DoReMi Mtsvane Water + Sky Frontenac for Chateau de Pizay Morgon Full wine list can be found below WINESPARKLING 200 Meinklang "Weisser Mulatschak" Pet-Nat 2020 - Burgenland, Austria 13/60 201 Lamberti Prosecco Extra Dry N.V.
    [Show full text]
  • Vermouth Winemaking by Werner Roesener
    Vermouth Winemaking by Werner Roesener The Vermouth wines described here are classified as sweet aperitif wines and are similar to the commercial products of sweet Cinzano or Martini. They are served chilled at 7 to 10 degrees Celsius as appetite stimulant before meals. They contain 17 to 19 percent alcohol and 7 to 9 percent sugar. Their particular flavour is derived from herbs. As an overview, the production involves making a suitable fortified base wine and then infusing herbs into it. To make a fortified base wine, the amateur winemaker has several options: 1. Adding alcohol to an existing table wine of typically 12 percent alcohol content This requires mixing 16.8 L of wine with 3.2 L of 40% alcohol or Vodka and 1.6 kg sugar to make a 20L batch. White table wine worksbest. Red wine can also be used, but very tannic wine should be avoided, becauseit may take several years of ageing to become drinkable. 2. Making a wine from start specifically for this purpose from grape juice or concentrate: The starting gravity should be adjusted with sugar or concentrate to 1100. A yeast with high alcohol tolerance must be used, i.e. Lalvin EC-1118 or sherry yeast. When fermentation is nearly complete as evident by reduced activity, adding small amounts of sugar (one cup per 20L batch) every few days will keep the fermentation going until activity stops, the wine will then contain about 16 to 18 percent alcohol. 3. Freeze concentrating table wine: A table wine containing about 12% alcohol is placed in a semi- soft container into a freezer and left to freeze solid for 48 hours.
    [Show full text]
  • A.G. Perino Vermouth Classico
    Introducing: A.G. Perino In celebration of our Italian Heritage, these vermouths are blended in honor the Perino Family's tradition of gathering to share great wine, great food, and great company. I have dedicated the brand to our grandfather, Anthony G. Peroni. We are committed to crafting high-quality vermouth that our discerning family would be proud to serve at their table. We are delighted to be able to share A.G. Perino Sweet and Dry Vermouth with you and your family. - Anthony G. Perino III OFFERINGS: Sweet Vermouth, Dry Vermouth SWEET VERMOUTH Sweet vermouth is a vermouth made from red wine with added essences of herbs, spices, and botanicals. TASTING NOTES Caramel in color, this vermouth leads with woodsy notes of balsam and clove and follow with warm flavors of walnut husk, vanilla, honey, and Ceylon cinnamon. Enjoy on the rocks with an orange peel garnish or mixed into a cocktail. RECIPES Cooking: Sweet vermouth can replace red wine in any recipe to add more flavor and depth to the dish. Chocolate sauce and jams are popular recipes using sweet vermouth Cocktails: Sweet vermouth can be sipped neat or on the rocks but is more commonly used in cocktails. Popular sweet vermouth cocktails include: Manhattan, Negroni, Rob Roy, Americano, and Vieux Carre. DRY VERMOUTH Dry vermouth is a vermouth made from white wine with added essences of herbs, spices, and botanicals. TASTING NOTES This vermouth leads with notes of citrus zest, followed by flavors of bay leaf, lemon grass, cucumber, lanolin, grapefruit pith, and white pepper. Enjoy on the rocks with a lemon twist or mixed into a cocktail.
    [Show full text]
  • Esaias Vinbar Updated 20 August 2021
    WINE PRODUCER GRAPES AREA PRICE SPARKLING WINE AUSTRIA Bubbles 2018 Michael Gindl Blauburgunder, roesler Weinviertel, Austria 700 CZECH REPUBLIC Senza 2020 Milan Nestarec Cabernet Franc, Cabernet Moravia, Czech Republic 800 Sauvignon, Palava, Muscat FINLAND Zero Zero Zero 2019 Noita Chardonnay, Pinot noir Fiskars, Finland 850 FRANCE Cremant d´Alsace KB 2021 Christian Binner Auxerrois, Pinot Gris, Pinot 950 Blanc Le Jongleurs 2020 Julie et Toby Bainbridge Chenin Blanc Anjou, Loire Valley, France 950 Vouvray Demi Sec Pétillant Jean Marc Gilet Chenin Blanc Loire, France 580 GERMANY FKK Fizz 2020 Daniel & Bianca Schmitt Dornfelder, Blauer Portugieser Rheinhessen, Germany 900 Petillant Weiss 2020 Daniel & Bianca Schmitt Grauburgunder, Huxelrebe, Rheinhessen, Germany 900 Ortega, Scheurebe, Weissburgunder Silvaner Pet Nat 2020 K Wechsler Silvaner Rheinhessen, Germany 750 GREECE Pet Nat Orange 2020 Kamara Muscat/Moschofilero Greece 750 ITALY Cinciallegra S.L. 2018 Il Roccolo Trebbiano, Garganega Veneto, Italy 730 Col Tamarie 2020 Vigna San Lorenzo Glera, bianchetta trevigiana, Veneto, Italy 700 verdosp, perora, grapairiol Macerato 2020 Furlani Pinot Grigio Trentino-Alto Adige, Italy 700 Molinarosa 2020 Il Roccolo di Monticelli Molinara Veneto, Italy 730 Bi Fri 2020 Podere il Saliceto Trebbiano, Sauvignon Blanc Emilia, Italy 700 Voria Blanc 2020 Porta del Vento Catarratto Bianco Sicily, Italy 550 Voria Rose 2020 Porta del Vento Perricone Sicily, Italy 550 CosiFanTutte Quantum Tenuta Lármonia, Cabernet Italy 890 Franc, Durello Conegliano Valdobbiadene
    [Show full text]
  • Wines by the Glass
    WINES BY-THE-GLASS ..................................................................................................................... Page a. SHERRY ................................................................................................................................. Page b CHAMPAGNE AND SPARKLING WINES ........................................................................................ Page 1 WHITE WINES ..................................................................................................................................... Page 2 CHARDONNAY; BURGUNDY, FRANCE ........................................................................... Page 2 CHARDONNAY; U.S. ........................................................................................................... Page 3 SAUVIGNON BLANC AND CHENIN BLANC ................................................................... Page 4 RIESLING ............................................................................................................................... Page 5 OTHERS .................................................................................................................................. Page 6 ROSÉ WINES ........................................................................................................................................ Page 7 RED WINES .......................................................................................................................................... Page 7 PINOT NOIR; BURGUNDY, FRANCE ..............................................................................
    [Show full text]
  • BAR MENU a Comprehensive List of Goods
    BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Westin Galleymore Isaias Praxedes Bobby Heugel PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES COUPOLE Vermont, Goat FISCALINI CHEDDAR California, Aged Cow OSSAU Italy, Raw Sheep SMOKEY BLUE Oregon, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ENTA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest ������������������������������������������� 7 NUTS tossed with spices ��������������������������������������������������������������������������������� 6 PICKLED QUAIL EGGS as a trio ��������������������������������������������������������� 3 SCOTCH EGGS as a pair, with kimchi salsa ������������������������������������������������ 7 GORDO STREET PRETZEL & beer cheese ��������������������������������������������� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls ����������������� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce ���������������������� 12 CHICKEN POT PIE from Blackbird Foods ������������������������������������������������� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli ������� 14 FEATURED SPIRITS 2 HALF POURS / FULL POURS BOURBON John E� Fitzgerald Very Special Reserve ���������������������������������������������� 99 / 165 CALVADOS Eric Bordelet Single Cask Strength ������������������������������������������������������
    [Show full text]
  • A Field Guide to Vermouth
    A Field Guide to Vermouth saveur.com/guide-vermouth Vermouth comes in a vast number of varieties and styles, each a unique blend of fortified wine and botanicals.Alex Testere "Vermouth is the union of two cultures: the herbalist culture and the oenological culture," says Fulvio Piccinino, Italy's foremost vermouth expert and author of Il Vermouth di Torino. As he explains it, vermouth—much like Italian amaro—has its origins in the medicinal elixirs made by Italian pharmacists and monks in the medieval era. Antonio Benedetto Carpano is widely credited as the first person to record his vermouth recipe in 1786, making him the inventor of what we now know as vermouth. His recipe had all the elements of a modern vermouth: a wine base, wormwood as a bittering agent, botanicals for flavor, and sugar to sweeten it. "Vermouth is defined as aromatized fortified wine," says Sother Teague, the award-winning bartender behind New York's Amor y Amargo. "For me, what separates vermouth from, say, sherry, which is also aromatized fortified wine, or madeira or port, is a bittering agent. 1/5 Vermouth—the word itself—is derived from the German word wermut, which means wormwood." Nowadays vermouth is most commonly found as an element in cocktails, but in 19th- century Italy, France, and Spain, it was drunk on its own or perhaps with a splash of soda and a lemon or orange peel as an aperitif. It was favored by the royal court of the Savoys and spread from northwest Italy to southern France, and eventually to the rest of the world.
    [Show full text]
  • Wine List Denali Spirits Cocktails Handcrafted
    WINE LIST DENALI SPIRITS COCKTAILS Mead by Twisted Mule Denali Spirits Vodka, our handcrafted ginger soda and fresh Denali Brewing squeezed lime. Served in a copper mug. 10 Razzery Bloody Mary A fruity, earthy nose with a Denali Spirits Vodka, Demitri’s Bloody Mary mix, tomato juice, fresh combination of raspberries, sour squeezed lemon and a Cajun spice seasoned rim. Garnished with cherries and apples. soprasetta, pepperjack cheese and a pepperoncini. 11 Glass 9 | Bottle 34 Denali Spirits Martini Mead by Chilled Denali Spirits vodka or gin, with a dry vermouth wash and olive garnish. 13 Celestial Meads Negroni Tentaçao Denali Spirits Gin, Campari, sweet vermouth and fresh orange zest. A blend of Solera tawny port and Served on the rocks. 12 sorghum honey mead. Glass 8 | Bottle 28 Denali Spirits Cocktail Special Oh Pear The Denali Spirits distillery is always trying something new... A semi sweet melomel made with Ask your server what’s shaking! orange blossom honey and pears. Glass 8 | Bottle 28 Tutti Frutti HANDCRAFTED COCKTAILS A sweet melomel made with blackberry blossom honey and six Perfect Scratch Margarita different fruits. Tequila, Cointreau, simple syrup and lime, Glass 8 | Bottle 28 lemon and orange juice fresh squeezed to order. 12 Cadillac Margarita with Grand Marnier 14 Mead Spritzer Your choice of mead with a Old Fashioned splash of soda water. 9 Your choice of whiskey, simple syrup, bitters, fresh orange zest and a Luxardo cherry, stirred and served over ice. Red Wine Price varies with choice of spirit House Malbec Glass 6 Irish Coffee House Cabernet Glass 6 Jameson Irish Whiskey, Kaladi Bros.
    [Show full text]
  • Vya Whisper Dry Vermouth Refreshing, Elegant & Smooth… Ask for It
    Vya Whisper Dry Vermouth Refreshing, Elegant & Smooth… Ask for it. History Andrew Quady introduced the first two Vya Vermouths (Sweet and Extra Dry) in 1999 with the idea that vermouth could be appreciated similarly to the way fine wines are enjoyed—for their aroma, complexity, and balance. Quady is known for making fortified dessert wines in the San Joaquin Valley of California at Quady Winery. His expertise in fortified wines naturally lends itself to making vermouth, which is a fortified, aromatized wine. Vya Whisper Dry Vermouth was introduced in 2012 as a softer, more delicate version of Vya Extra Dry Vermouth to harmonize nicely with more subtle spirits like vodka. Winemaking The base wine is a clean and light balanced blend made from San Joaquin Valley grapes. Varietals are a variable mix that may include Orange Muscat. The Vya method is to create base wine with balance, viscosity, and very select varietal character, allowing for absolute integration of wine and herbs. Taste Whisper refers to a mere “whisper of herbs” in wine. Herbs containing bitter components were excluded from the Whisper Dry formula in favor of those with flower and forest like character. A few of these include: linden, elecampane, and needles from a certain fir tree in Maine that contribute a soft evergreen character. Vya Whisper Dry Vermouth is hand infused in small batches at Quady Winery. Vya Whisper Dry marries wonderfully with either vodka or gin. Reverse martinis are excellent and vodka martinis will smell better with Vya Whisper Dry. Whisper’s delicate presence compliments vodka perfectly, never overpowering or feeling intrusive.
    [Show full text]
  • The Wine Century Club 0
    The Wine Century Club APPLICATION FOR MEMBERSHIP AT S RE EA First Name: Middle Name: G L E O H F Last Name: Email: T EST 2005 Address: T VENI VICI H E B Address 2: W U VINO L IN C E Y CENTUR City: State/Province: Zip: Country: grape count: Instructions: Check the box next to each grape variety you have tasted. For varieties not listed here, use the blank spaces at the bottom of each section. Grape varieties that you've tried only in blends with other varieties are permitted. Wine Name, Produder, Region & Vintage are optional (but required if you’re going for trebble membership or higher). If you have at least 100 varieties checked, email this form to [email protected] or upload it at www.winecentury.com/upload. Please note that the application is entirely on the honor system; should you lie, may the wrath of Bacchus curse your palate! WHITE GRAPES Wine Name, Winemaker, Region & Vintage (Optional) Airén Albariño Albarola Aligoté Arinto Arneis Arvine Asprinio Bianco Assyrtiko Auxerrois Avesso Bacchus Bellone Biancolella Bical Blanc de Morgex Bombino Bianco Bornova Misketi WHITE GRAPES Wine Name, Winemaker, Region & Vintage (Optional) Bosco Bourboulenc Bual Bukettraube Carricante Catarratto Chardonnay Chasselas Chenin Blanc Clairette Cococciola Coda di Volpe Colombard Cortese Cserzegi Fuszeres Delaware Emir Erbaluce Falanghina Favorita Feteasca Alba Fiano Folle Blanc Forastera Fruilano Furmint Garganega Gewürztraminer Godello Gouais blanc Grechetto Greco The Wine Century Club APPLICATION PAGE 2 WHITE GRAPES Wine Name, Winemaker, Region
    [Show full text]
  • In Association With
    In association with... Welcome to the 2019 Real Wine Fair! The Real Wine Fair is an independent festival of natural growers and winemakers, comprising those who work organically and/or biodynamically and with few or zero interventions in the winery. That said, real wine is relative rather than an absolute or precise term and embodies a certain spirit of endeavour in the vineyard and the winery. We understand that each grower has a highly specific approach; we should celebrate those differences. Real wines tend to be made in small quantities by artisan or independent producers who work without chemicals (which means no artificial fertilisers, pesticides or herbicides) in low yielding vineyards and then vinify without artificial yeasts or enzymes, or recourse to acidification or other adjustments. Many are made with only tiny amounts of added sulphur and some with none at all. ‘Nowt taken out and nowt put in’, as the saying goes. The motivation is to rediscover the true flavour of wine by capturing the sense of place (terroir) and the very nature of the vintage. These wines are individual, hand-crafted, thrilling and unpredictable. They remind us that wine can be a living thing rather than a denatured product and that less intervention means more real flavour. This booklet contains details of hundreds of wines from many countries around the world presented by growers and winemakers who have stories to tell. We hope you enjoy these wines as much as we do. And if you want to buy a bottle or several, or order something you have tasted at the fair there is a pop-up shop by the entrance of the main hall! And wine is only part of the Fair.
    [Show full text]