DOCSLIB.ORG

Vine-Room-Menu-Summer-2019.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vine-Room-Menu-Summer-2019.Pdf Welcome We take great pride in our menu which we have assembled to represent a wide range of styles and regions to work alongside our food offering. The majority of the wines we offer are from smaller independent producers, who make great efforts to ensure their wines display, not only a sense of origin and individuality, but also outstanding quality. Our focus is on finding wines that will work with the food provided by our kitchen. Each wine has been tasted by us and has found a home on the list by way of its versatility. We offer a selection of close to 100 different wines. Some of them may be familiar, some unfamiliar, some of them award winning and some might win awards in the future. Surely all of them deserve your attention and you will be rewarded with quality and value. It is our ambition to assist you in exploring new wines, regions and wineries to have new stories to take home when leaving the Bowery Restaurant. Allow yourself to be surprised by our wine selection. Sparkling & Fresh A collection of sparkling wines and champagnes that will surprise you in every way! View our extensive selection of Champagne and sparkling wine to add to your celebration or enhance your dining experience. Sparkling wines La Tordera, Spumante Saomi 35 Glera | Chardonnay Veneto, Italy Bellavista ‘Alma Grand Cuvée Brut’ Franciacorta 80 Chardonnay | Pinot Bianco | Pinot Nero Franciacorta , Italy Cava Vendrell Olivella Brut ‘Original’ 2015 60 Macabeo | Xarel-lo | Chardonnay Penedès, Spain Champagnes Huré Frères, Invitation Brut 85 Pinot Meunier | Pinot Noir | Chardonnay Champagne, France Henri Giraud, Blanc de Craie 94 Chardonnay Ay, France Eric Rodez, Cuvée Des Grands Vintages, Grand Cru 130 Pinot Noir | Chardonnay Champagne , France Light & Fresh This category of wines will offer you a great variety of different grapes and countries of origin. These wines are really pure and light in character. They are refreshing on the palate and are varying from innovating blends to single variety wines that show their personal characteristics perfectly. Manz, Scheurebe 2017 35 Scheurebe Rheinhessen, Germany Nigl, Gärtling 2017 36 Grüner Veltliner Kremstal, Austria Patrice Moreux, Pouilly Fumé “Silex” 2016 51 Sauvignon Blanc Loire, France Gaujal, Cuvée Ludovic Gaujal 2018 35 Picpoul de Pinet Languedoc, France Domaine Gayda ‘Flying Solo’ 2018 40 Viognier | Grenache Pays D’Oc France O Fillo da Condesa 2018 40 Albarino Rias Baixas, Spain Diemersdal Sauvignon Blanc 2019 39 Sauvignon Blanc Durbanville, South-Africa Charlotte M 2018 30 Chenin Blanc Western Cape, South-Africa Aromatic & Dry This category of wines will offer you dry wines on the palate and aromatic on the nose. Depending on the region of origin, some wines will be able to surprise you with hints of sweetness while others will give you a playful acidity to thoroughly enjoy. Cuvee XII, Apostelhoeve 2018 45 Auxerrois | Muller-Thurgau- Pinot Gris Limburg, The Netherlands Carl Loewen, Riesling alte reben 2017 40 Riesling Mosel, Germany George Mosbacher, Riesling 2016 39 Riesling Pfalz, Germany Guidobono, Roero Arneis 2018 44 Arneis Piemonte, Italy Bernard Schoffit, Pinot Gris”tradition” 2016 43 Pinot Gris Elzas, France Domaine des Entrefaux, Crozes-Hermitage Blanc 2016 44 Marsanne | Roussanne Rhône, France Domaine Chèze, IGP des Collines Rhodaniennes 2017 45 Viognier Rhone, France Ant Moore, Signature Sauvignon Blanc 2018 45 Sauvignon Blanc Malborough, New-Zealand Juicy & Mineral When you like mineral wines, with a surprising juicy pallet and tones of ripe fruits, this category is what you are looking for. These wines offer surprising ripeness from all over the world. Oliver Zeter Viognier 2015 60 Viognier Pfalz, Germany Van Volxem, ‘Volz’ GG 2015 79 Riesling Wiltingen, Germany Alzinger Liebenberg, Terrassen Smaragd 2009 75 Grüner Veltliner Wachau, Austria Rudi Pichler, Terrassen Smaragd 2012 75 Grüner Veltliner Wachau, Austria Schloss Gobelsburg, Renner, Erste Lage Reserve 2016 59 Grüner Veltliner Kamptal, Austria Velich, TO 2013 47 Chardonnay | Sauvignon Blanc | Welschriesling Apetlon, Austria Jean-Paul Balland, Sancerre 2018 60 Sauvignon Blanc Loire, France Patrick Piuze, Chablis,“Terroir de Chablis” 2018 51 Chardonnay Burgundy, France Domaine Alain Pautré, Chablis 2018 60 Chardonnay Chablis, France Cabriz, Encruzado Reserva 2016 37 Encruzado Dão, Portugal RIJK’S Private Cellar Barrel Fermented 2014 59 Chenin Blanc Coastal Region, Tulbagh, South-Africa Delaire Graff 2017 43 Chardonnay Banghoek, South-Africa Pegasus Bay, Bel Canto Dry 2015 66 Riesling Waipara Valley, New Zealand Rich & Powerful A great variety of full-bodied wines leaving a long lasting impression on your pallet Experience a fine blend with Chardonnay, innovative wines or one of your favourite classics. George Mosbacher, Trois Pinots, Erste Lage 2015 55 Grauburgunder | Weissburgunder | Chardonnay Pfalz, Germany Tramin, Unterebner 2015 59 Pinot Grigio Alto-Adige, Italy Massolino, Langhe Chardonnay 2016 45 Chardonnay Piedmont, Italy Livio Felluga, Illivio Colli Orientali del Friuli 2015 74 Pinot Bianco | Chardonnay | Picolit Friuli, Italy Jean-Paul Balland, Sancerre ‘Grand Cuvée’ 2017 70 Sauvignon Blanc Loire, France Domaine Gayda, “Cépage Chardonnay” 2017 33 Chardonnay Languedoc, France Gilles & Jean-Jacques Corsin, Saint-Véran 2016 55 Chardonnay Burgundy, France François Villard, Condrieu Terrasses du Palat 2016 92 Viognier Rhone, France Vincent & Sophie Morey, Chassagne Montrachet 2015 87 Chardonnay Burgundy, France Louis Jadot Ladoix Le Clou d’Orge 2014 67 Chardonnay Burgundy, France Laibach, the Ladybird 2017 37 Chardonnay | Viognier | Chenin Blanc Stellenbosch, Coastal Region, South-Africa Jordan, Nine Yards Chardonnay 2015 75 Chardonnay Stellenbosch, South-Africa Elegant & Fruity Red wines which are fresh and filled with elements of red fruit. Some wines are still young others matured but all are elegant, subtle and easy to drink. The wines have a unique and surprising identity. Wijngoed Thorn 2018 45 Dornfelder Limburg, the Netherlands Weingut Jean Stodden 2018 45 Spätburgunder Ahr, Germany Bernhard Huber, Alte Reben Spätburgunder 2014 75 Pinot Noir Baden, Germany Charlotte M 2017 30 Pinotage | Shiraz Coastal Region, South-Africa La Rasina, Rosso di Toscana 2017 50 Sangiovese Tuscany, Italy Château des Jacques, Fleurie 2014 53 Gamay Noir Beaujolais, France Arnoux Pére et Fils, Aloxe-Corton 2016 79 Pinot Noir Cote de Beaune, Burgundy, France Bouchard Finlayson, Galpin Peak 2016 74 Pinot Noir Hemel en Aarde Valley, South-Africa Main Divide by the Donaldson Family 2014 55 Pinot Noir Canterbury, New Zealand Smooth & Herbaceous In this section you will find wines which are subtle with a slightly higher complexity. These wines are velvety and smooth; some will give you hints of vanilla where others are herbaceous. These wines have rich and warm fruit with a long lasting aftertaste. Luigi Einaudi, Langhe Barbera 2017 41 Barbera Piedmont, Italy Querciabella Chianti Classico 2015 65 Sangiovese Tuscany, Italy La Rasina, Rosso di Montalcino 2016 60 Sangiovese Tuscany, Italy Luigi Oddero, Barolo 2011 105 Nebbiolo Piedmont, Italy Tenuta Sant’Antonio, “Ripasso” 2018 45 Corvina | Rondinella | Croatina | Oseleta Veneto, Italy Vic, Preignes les Vieux “Cabernet Sauvignon Prestige” 2016 45 Cabernet Sauvignon Pays d’Oc, France Domaine Saint Gayan, Rasteau Ilex 2015 60 Grenache | Syrah | Mourvedre Rhône, France De Moya Gloria 2016 36 Monastrell Alicante, Spain Terrus 2012 65 Touriga Nacional | Touriga Franca | Souzão Douro, Portugal Tomero 2017 39 Malbec Mendoza, Argentina Viña Leyda 2017 30 Merlot Maipo Valley, Chile RIJKS ‘Private cellar’ Pinotage 2013 75 Pinotage Coastal Region Tulbagh, South-Africa Rich & Powerful These wines are composed of complex and spicy tones, giving that feeling of power in your mouth yet balancing it with elegance. Both classics and innovative blends can be found in this selection. Tenuta Sant’Antonio, Amarone della Valpolicella 2015 86 Corvina | Rondinella | Croatina | Oseleta Veneto, Italy La Gerla, Brunello di Montalcino 2013 85 Sangiovese Montalcino, Tuscany, Italy Les Clefs d’Or, Chateauneuf-du-Pape 2015 72 Grenache | Syrah Southern Rhône, France Béard La Chapelle, St. Emilion Grand Cru 2014 60 Merlot, Cabernet Franc, Cabernet Sauvignon Saint-Emilion, Bordeaux, France Château Poujeaux 2011 98 Cabernet Sauvignon | Merlot Moulis-en-Medoc, Bordeaux ,France Château Giscours, Margaux 3e Grand Cru Classé 2014 129 Cabernet Franc | Cabernet Sauvignon | Merlot | Petit Verdot Margaux, Bordeaux, France Bodegas Muga, Rioja Reserva Seleccíon Especial 2014 69 Tempranillo | Garnacha | Mazuelo | Graciano Rioja, Spain Aalto, Tinto Fino 2014 95 Tempranillo Ribera Del Duero, Spain Bodegas Mauro, Vino de Tierra de Castilla y León 2014 77 Tempranillo | Syrah Tudela Del Duero, Spain Martinet Bru, Priorat 2015 75 Garnacha | Syrah Priorat, Spain Katarzyna Estate, Mezzek 2014 40 Cabernet Sauvignon | Mavrud Thracian Valley, Bulgaria Charles Smith, Substance 2014 55 Cabernet Sauvignon Columbia Valley, United States Alba de Domus, Cabernet Sauvignon 2013 60 Cabernet Sauvignon Upper Maipo Valley, Chili Rosé Juramento Rosado 2017 35 Monastrell Jumilla | Spain Sweet & full You will find some sweet, full flavoured and elegant dessert wines in this category. We have looked to balance it all with fruity tones that may satisfy your wish to pair with a great cheese platter and our deserts. Rietvallei, Red Muscadel 2016 48 Red Muscadel Robertson, South-Africa Rolf Binder “Private Cellar Selection” Sweet White Fortified 48 Muscat Blanc | Semillon Barossa Valley, Australia Oliver Zeter, Sweetheart 2017 50 Sauvignon Blanc Pfalz, Germany .
Load more

Recommended publications
  • From Vineyard to Wine, Lactic Acid Bacteria and Yeast Identification Using Molecular Methods
    UNIVERSITY OF PADOVA UDINE VERONA Magister Degree course in VITICOLTURE, OENOLOGY AND MARKETING Department of Food Science Developed for the achievement of Master of Science (LM - 69) From vineyard to wine, Lactic Acid Bacteria and yeast identification using molecular methods Supervisor: Prof. Marisa Manzano Assistant supervisor: Priya Vizzini Student: Anabella Varela ACADEMIC YEAR: 2014-2015 CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts……….
    [Show full text]
  • Dessert Wines 1
    Dessert Wines 1 AMERICA 7269 Macari 2002 Block E, North Fork, Dessert Wines Long Island tenth 75.00 1158 Mayacamas 1984 Zinfandel Late Harvest 50.00 (2oz pour) 7218 Robert Mondavi 1998 Sauvignon Blanc 27029 Kendall-Jackson Late Harvest Chardonnay 7.50 Botrytis, Napa tenth 100.00 26685 Château Ste. Michelle Reisling 7257 Robert Mondavi 2014 Moscato D’Oro, Late Harvest Select 8.00 Napa 500ml 35.00 26792 Garagiste, ‘Harry’ Tupelo Honey Mead, 6926 Rosenblum Cellars Désirée Finished with Bern’s Coffee Blend 12.00 Chocolate Dessert Wine tenth 45.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 5194 Silverado Vineyards ‘Limited Reserve’ 26325 Dolce Semillon-Sauvignon Blanc Late Harvest 115.00 by Far Niente, Napa 19.00 7313 Steele 1997 ‘Select’ Chardonnay 27203 Joseph Phelps ‘Delice’ Scheurebe, St Helena 22.50 Late Harvest, Sangiacomo Vineyard tenth 65.00 6925 Tablas Creek 2007 Vin De Paille, Sacerouge, Paso Robles tenth 105.00 - Bottle - 7258 Ca’Togni 2009 Sweet Red Wine 7066 Beringer 1998 Nightingale, Napa tenth 65.00 by Philip Togni, Napa tenth 99.00 7289 Château M 1991 Semillon-Sauvignon Blanc 7090 Ca’Togni 2003 Sweet Red Wine by Monticello, Napa tenth 65.00 by Philip Togni, Napa tenth 150.00 6685 Château Ste. Michelle Reisling 7330 Ca’Togni 2001 Sweet Red Wine Late Harvest Select by Philip Togni, Napa tenth 150.00 7081 Château St. Jean 1988 Johannisberg Riesling, 6944 Ca’Togni 1999 Sweet Red Wine Late Harvest, Alexander Valley tenth 85.00 by Philip Togni, Napa tenth 105.00 7134 Ca’Togni 1995 Sweet Red Wine 6325 Dolce 2013 Semillon-Sauvignon Blanc by Philip Togni, Napa tenth 125.00 by Far Niente, Napa tenth 113.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 7000 Elk Cove Vineyard Ultima Riesling, 15.5% Residual Sugar, Willamette tenth 80.00 6777 Eroica 2000, Single Berry Select Riesling, by Chateau Ste.
    [Show full text]
  • CONTENTS ABSTRACT P.3 INTRODUCTION P.5 1. Picolit Grape……………………………………………………………
    CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts……….. p.34 7. Sequencing…………………………………………………………………… p.37 7.1. Issuing of the samples………………………………………………… p.38 RESULTS p.39 1. Bacteria differentiation…………………………………………………….. p.39 2. Saccharomyces differentiation …………………………………………….. p.43 3. Non Saccharomyces differentiation ……………………………………….. p.45 CONCLUSIONS p.49 ACKNOWLEDGEMENTS p.50 REFERENCES p.51 2 ABSTRACT Usually all attempts to characterize the microbial diversity in wine fermentations have employed standard methods of enrichment and isolation to cultivate various microbial constituents before taxonomic identification.
    [Show full text]
  • Picolit D.O.C
    PICOLIT D.O.C. COLLI ORIENTALI DEL FRIULI − Controlled and Guaranteed Designation of Origin Sweet white wine prized of a straw yellow, delicate scent reminiscent of honey and wildflowers, taste warm, harmonious, sweet with a pleasantly bitter aftertaste. GRAPES: 100% Picolit VINE: Indigenous variety from Friuli, undoubtedly ancient, already cultivated in the Roman imperial period, had the honor to delight the palates of popes and emperors. Among the admirers of Picolit, it also includes Carlo Gol doni, who defines this wine the brightest gem of Friuli wine. Vine arrived today thanks to the work of Count Fabio Asquini of Fagagna who in 1700 saved this precious vine f rom certain death. It was the same Asquini that made him known to the "foreigners" in high−prestige markets su ch as London, Paris, Genoa, Milan, Ancona. The Picolit was appreciated and consumed not only in Italy, but he found among his great admirers even the Court of France, the Papal Court and even the King of Sardinia, the E mperor of Austria and the Czar of Russia. The Picolit is characterized by very limited production due to a peculiarity in the development of the grapes that undergo a partial floral abortion, leaving the loose bunch with smaller and sweeter grapes. Today it is cultivated in the hills of Friuli Venezia Giulia, in the provinces of Udine and Gorizia. The 2006 vintage is the first as Denomi nation of controlled and guaranteed origin and thanks to his particular value, Picolit is the second denomination of controlled and guaranteed origin of the whole Friuli Venezia Giulia.
    [Show full text]
  • RONCHI DI CIALLA Friuli Venezia-Giulia, Italy
    Producer Fact Sheet September 2021 RONCHI DI CIALLA Friuli Venezia-Giulia, Italy www.ronchidicialla.it Ronchi di Cialla, a 28 hectare historical Friulian Estate, is a small, family run business. Established in the 1970s, they have established a reputation as one of the finest producers of age-worthy wines in Fruili. ‘Ronchi’, in Fruili’s dialect, means hills cultivated by vines; ‘Cialla’ is a small valley surrounded by woods "The Ronchi di Cialla 2015 with chestnut, oak, and wild cherry trees. Located in the Cialla valley, one of three sub-zones in Colli Schioppettino di Cialla is a tangy, raw and unique wine Orientali del Friuli, it is a picturesque area with perfect growing conditions for the indigenous grapes. with its distinct personality. This The company philosophy has always been to work solely with indigenous varieties, such as, Ribolla, unusual expression certainly Redosco, Schioppettino, Verduzzo, and Picolit. In fact, the Rapuzzi Family restored and revitalized the doles out those dusty, white- Schioppettino grape from near extinction, defying the odds and local wine laws. pepper aromas, and you get them here in large supply. This Their viticultural practices involve minimal treatment with non-polluting products, while vinification is is a mid-weight red that shows carried out naturally. Their continued commitment to agriculture innovation and ecologically-friendly freshness and a light tannic touch. If you are interested in methods have earned them their "biodiversity friendly" certification by the World Biodiversity the indigenous grapes of Italy, Association. This accolade is granted to those with a commitment to progressive increases in biological this wine is well worth your diversity, conservation through the use of natural practices, and minimal interference farming attention." 93 points, Robert Parker, techniques.
    [Show full text]
  • Brochure-Eng.Pdf
    Sagrivit Rocca Bernarda: the terraced vineyards Sagrivit T he Societá Agricola Vitivinicola Italiana (SAGRIVIT srl), SAGRIVIT’s estates are dispersed throughout several manages a unique collection of ancient farming regions of the country. There are six in estates that boasts the longest heritage of Umbria: Magione, on the shores of Lake agricultural production in Italy. It includes Trasimeno, and Sugarella near Viterbo, an fourteen historical farming estates and three historical estate whose origins can be traced to wineries: Castello di Magione (Umbria), Rocca Bernarda the XII century. Sugarella is considered one (Friuli Colli Orientali), and Villa Giustiniani (Veneto). of the oldest livestock producers in Italy, Encompassing over 5,000 hectares of land, it is one of having developed extensive expertise over almost the largest private agricultural entities in Italy. With an a thousand years of farming. Other Umbrian enduring legacy of fine wine production, it is an producers include San Giustino di Piccione, ambassador for Italian agricultural excellence to the San Benedetto di Mugnano, San world. Sigismondo, Marsciano, and Brufa. In Veneto’s Treviso Centuries of Agricultural Production province are Giavera del Montello and Nervesa Farming covers a broad scope of work, ranging from the della Battaglia in Montello, where the Prosecco cultivation of grains, livestock feed, and tobacco, to DOCG grapes for Villa Giustiniani are grown. animal husbandry. Rocca Bernarda, located in the Eastern Hills of Friuli Venezia Giulia, completes the group. FRIULI Rocca Bernarda is steeped in history and has long been a point of reference in Friulan enology. It is among the first wine estates, dating back to 1559, and considered one of the finest in Friuli.
    [Show full text]
  • Picolit COLLI ORIENTALI DEL FRIULI DOCG
    Picolit COLLI ORIENTALI DEL FRIULI DOCG One of the Friulian Enologic prides. In Torre Rosazza we can count on the greatest extension of “Picolit dei Colli Orientali del Friuli” vineyards. This wine possesses a special and symbolic value that underlines a deep connection with the area, that has been established by the estate since its origins. Picolit vineyards are scattered all across the estate, in areas with cultivated in Picolit since 1978. GRAPES Picolit GRAPE YIELD 40 quintals/hectare AREA Colline orientali del Friuli (Manzano Hills) ALTITUDE Terracing Height: 120-180 m amsl. GRAPE TRAINING Sylvoz and guyot PLANTING DENSITY 3.000 trees/hectare AGING at least 24 months in French oak tonneaux ANNATA 2017 FIRST VINTAGE 1986 ANALYSIS DATA Alcohol 14,5% vol., Total acidity 6,3 g/l, Volatile acidity 0,64 g/l Residual sugars 74,3 g/l AGING POTENTIAL 10-15 years Production area Then, the bunches are pressed whole and the must thus obtained carries out a static “Ponca” is the typical element of our soil: decantation. It ferments part in stainless a sedimentary formation integrally made steel tanks and part in oak barrels. This is of clayey marl alternating with layers followed by aging in French oak tonneaux of sandstone. The “Ponca” shows low for at least two years. fertility and good capacity to hold water, gives uniques features to the grapes and the wine such as full-bodied taste and Taste colour, tannins, and minerality. COLOUR: bright gold. The location of the vineyards on BOUQUET: The delicate and captivating terracings, the Ronchi (top of the hills), scent is reminiscent of honey, custard and the perfect exposure allow the full and white peach.
    [Show full text]
  • Late Harvest Chardonnay Santa Maria Valley 500Ml 45.00 (Eiswein) the Grapes Are Left to Shrivel on the Vines
    Dessert Wines Wines 1 Dessert Wines (Bottle) 7048 Beringer 2003 Nightingale, Napa half 60.00 7073 Beringer 2000 Nightingale, Napa half 70.00 AMERICA 7066 Beringer 1998 Nightingale, Napa half 65.00 Ice Wine 6939 The Central 2008, Late Harvest Chardonnay Santa Maria Valley 500ml 45.00 (Eiswein) The grapes are left to shrivel on the vines. They must reach the same level of sugar concentration 7289 Chateau M 1991 Semillon-Sauvignon Blanc by Monticello, Napa half 65.00 as Beerenauslese. They cannot be picked until after the 7071 Chateau Ste. Michelle Chenin Blanc temperature reaches 20 degrees. The grapes are Late Harvest, Horse Heaven Hills half 55.00 pressed while frozen, resulting in a very sweet wine 7081 Chateau St. Jean 1988 Johannisberg Riesling, as most of the liquid is discarded as ice. Late Harvest, Alexander Valley half 85.00 (2 oz pour) 7238 Darioush 2006 Semillion-Sauvignon Blanc half 84.00 26989 Joseph Phelps ‘Eisrebe’, Napa 9.00 7219 DeMoor 1991 Sauvignon Blanc Late Harvest “Fie Doux” half 40.00 (Bottle) 6325 Dolce 2008 Semillon-Sauvignon Blanc 6989 Joseph Phelps 2009 ‘Eisrebe’, Napa half 70.00 by Far Niente, Napa half 113.00 7196 Dry Creek Vineyard 2000 Sauvignon Blanc Late Harvest, Soleil Limited Edition, Late Harvest Sonoma half 45.00 American Late Harvest wines are made from grapes 7042 Duckhorn Sauvignon Blanc, Knights Valley half 99.00 that have been permitted to ripen longer on the vines 7000 Elk Cove Vineyard Ultima Riesling, for greater accumalation of sugar. The vines often ben- 15.5% Residual Sugar, Willamette half 80.00 efit from the sugar concentrating and enhancing mold, 7185 Eroica 2001, Single Berry Select Riesling, by Chateau Ste.
    [Show full text]
  • Picolit D.O.C.G
    PICOLIT D.O.C.G. - Colli Orientali del Friuli - annata 2012 Vignaioli Iacuzzi Sandro e Andrea s.s. Viale Kennedy, 35/a - 33040 Torreano - Udine - Italy Tel. +39 0432 715147 - Mobile 368 3955835 Email: [email protected] Web: http://www.jacuss.it Variety of grapes: 100% Picolìt. It is the noblest wine of Friuli. Its origins are still shrouded in mystery, and it is only since 1750, that thanks to the writings of Count Fabio Asquini, we can have a precise documentation of the "nectar” produced by the small berries of this little bunch". The particularity of this curious and gentle grape is infact the partial flower fertilization, which determines the growth of very few but concentrate berries in each bunch. Complex wine, antique- gold colour, harmonizes sweet and acidic sensations, releasing a soothing scent of candied fruit, vanilla and wildflowers. Historically, greater European nobility wine, is considered "meditation wine" of great prestige. Vineyards location: Torreano Growing method: Guyot, 5.000 plants/ha, vineyard planted from 1980 to 2004. Yield/hectar: 30 quintals Vinification techniques: Manual harvesting of the grapes that are positioned in dry chests and put into a loft with natural ventilation, which lasts until late December, from soft pressing of whole grapes, you get a very low yield of mash, 15 -18 lt. for quintal of grapes, fermentation starts very slow and lasts several months. Ageing and fining: Picolit refines for 3 years in massive oak barrels, then proceeds to bottling and refining again in the bottle for 6 months. Characteristics: The Picolit stretches first on your tongue lapping the palate with intense aroma and freshness, already expressed at the nose, accompanied by a sweet presence, not nauseating but in equilibrium with the emotions that only a product like Picolit can give.
    [Show full text]
  • Sparkling Wines BARBERA
    VINI BIANCHI e ROSATI - White and Rosé Wines glass bottle 2016 PINOT GRIGIO DOC, Tolloy, Alto Adige. Dry, full-bodied and balanced, a delicate vein of minerality and brilliant freshness. 9 36 2016 PINOT GRIGIO DOC "JESERA" Venica & Venica, Friuli. Coppery hue with flowery notes, dry and full, slightly spicy, delicate finish. 13 52 *2015 PINOT GRIGIO DOC "PORER" Alois Lageder, Alto Adige. Full-bodied flavor, creamy, aromatic and opulent with elegant oak spice. Biodynamic 14 56 2015 CHARDONNAY IGT "LE BRUNICHE" Tenuta di Nozzole, Toscana. Bright tropical fruit, medium-bodied, fresh acidity, no oak. 9 36 *2015 CHARDONNAY DOC "MENFI" Planeta, Sicilia. Flavour of ripe peaches, creamy and crisp with refreshing minerality. Aged in French oak. Organic 15 60 2014 CHARDONNAY IGT "LA PIETRA" Cabreo, Toscana. Full body,rich buttery texture, aged 12 months in French oak, 17 68 *2011 CHARDONNAY IGT "CHIARANDÀ" Donnafugata, Sicilia. Ample bouquet of elderflower and dry fruit. An intense sensorial experience. Organic 75 2013 VESPA BIANCO IGT, Bastianich, Venezia Giulia 45% Chard, 45% Sauv, 10% Picolit. The flagship wine of the Bastianich estate. 88 2014 CHARDONNAY IGT "CERVARO DELLA SALA" Antinori, Umbria. Aged in oak, well structured and lingering (Tre bicchieri) 108 2014 VINTAGE TUNINA IGT, Jermann, Venezia Giulia. Chardonnay, Sauvignon, Ribolla Gialla, Malvasia, Picolit. Full body, dry, mellow. (Tre Bicchieri) 115 2013 SOAVE MONTE CARBONARE DOC, Suavia, Veneto. 100% Garganega grapes from vulcanic soil, aromatic herbs and almond alongside crisp acidity. 48 *2016 VERMENTINO DOC "COSTAMOLINO" Argiolas, Sardegna. Aromas of pine and mint, sweet citrus and flowers. Vibrant and lingering acidity. Organic 9 36 2016 GAVI di GAVI DOCG "GRANÈE" Batasiolo, Piemonte.
    [Show full text]
  • A Journey to Friuli Venezia Giulia
    QUALITY FACTORS A journey to Friuli Venezia Giulia A mosaic of languages (Italian, Friulian, Slovenian, BY ISABEL FERRAN German), gastronomy (Mitteleuropean, Venetian and Slavic) and viticultural traditions in a tiny region with a rich history. riuli Venezia Giulia is situated on Italy’s north-eastern border with Slovenia and Austria, adjoining the Veneto region in Fthe south and facing the Adriatic Sea. The area is A winemaker with an international Master’s degree MSc in viticulture very diverse from a geological perspective but its and oenology from Montpellier, geographical location (on the 46th north parallel) Isabel is a consultant to wineries in Spain, France and Italy on a ensures protection from the northerly winds by the technical and commercial basis. mountains (pre-Alps and Alps) and mild temperatures Passionate about Italian wines, due to the nearby Adriatic Sea (average temperature she joined the Gilbert & Gaillard team in October 2014 with 12.5°C, important day and night variations). It has the aim of further expanding the highest rainfall in Italy, ranging from 1,500 to the Italian market. 2,000mm depending on the area. Several wine appellations span the region, from the coastal areas (Friuli Latisana, Friuli Annia, Friuli Aquileia), the alluvial plains (Friuli Grave, Friuli Isonzo), the hillsides (Collio and Friuli Collio Orientali), and the limestone plateau of Carso. Colli Orientali include three special areas boasting DOCG status: Picolit, Ramandolo and Rosazzo. Two intra-regional appellations are also produced: Lison
    [Show full text]
  • CUMINS - Picolit Doc Collio
    CUMINS - Picolit Doc Collio GENERAL DATA: Vineyard: Cumins located at Ruttars in the municipality of Dolegna del Collio. Kind of ground: Marl and clay Grape: Picolit. Vines per hectare: 5000. Type of culitivation: Guyot. VINIFICATION AND REFINING: The grapes are harvested by hand using boxes. The grapes are dried for about 30 days. After this period, pressing and subsequent cleaning of the must through settling are carried out. The fermentation takes place in Allier Barriques at a controlled temperature of 20°C. When the fermentation is over, the product thus obtained is not poured off and therefore remains in the same containers to mature for about eight months at a constant temperature. At the end of this period, the wine is assembled and bottled. There follows a further long period of refining in the bottle before the wine is distributed. ORGANOLEPTIC CHARACTERISTICS: Its color is an intense straw yellow. On the nose it is very delicate, fine, resembling flowers, almond, peach, acacia and chestnut. On the palate it is complex, velvety, elegant and has a very long finish. FURTHER INFORMATION: Drink with: it is a “meditative” wine. It can be served with fois-gras, non matured cheeses, cakes with jam (if not too sweet). Longevity: 15-20 years. Serve at: 12-13°C. PRIZES AND AWARDS: • QUATTRO GRAPPOLI Guida “Duemilavini” A.I.S.: Vintage 2001 Aziende Agricole Livon • Via Montarezza, 33 - Dolegnano • 33048 (Udine) Italy Tel: +39 0432.757173 • Fax: +39 0432.757690 • [email protected] CUMINS - Picolit Doc Collio Aziende Agricole Livon • Via Montarezza, 33 - Dolegnano • 33048 (Udine) Italy Tel: +39 0432.757173 • Fax: +39 0432.757690 • [email protected].
    [Show full text]