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Century Grand bottle list all bottles are available for in-house consumption and retail purchase sparkling 2 white 6 orange 12 rosé 14 red 16 grower champagne 28 large format 30 glossary 32 index 34 [ sparkling ] *petillant naturel – pet nat Barbera Vittorio Bera & Figli ‘Ronco Malo Barbera d’Asti’, Piedmont 2016 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, no SO2 47 *Barbera / Bondara Croci Tenuta Vitivinicola ‘Gutturnio Frizzante’, Emilia-Romagna 2015 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 37 *Chardonnay Franciois de Nicolay ‘Objectif Bulles’, Burgundy 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 50 *Chardonnay Old Westminster, Carroll County 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 45 *Chenin Blanc Broc Cellars, Paso Robles 2018 organic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method 55 *Cinsault Château Puech Redon ‘Pour de Vrai’, Languedoc 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 39 *Devin Strekov 1075 ‘Crème’, Strekov NV organic viticulture, hand-harvested; ambient yeast fermentation, natural malolactic fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 65 *Gamay / Grolleau Frantz Saumon ‘La Cave Se Rebiffe’, Touraine 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 45 *Garganega Bakari ‘Vino Bianco’, Veneto 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 38 2 Garnacha / Monastrell Suriol ‘Cava Rosat Brut Nature’, Catalunya 2015 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; traditional method 34 *Glera / Bianchetta / Perera / Verdiso Costadilà ‘Vino Bianco 450slm’, Veneto 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 48 *Glera / Verdiso / Bianchetta Costadilà ‘Vino Bianco 280slm’, Veneto 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 57 *Gloster Apples / Pears Fruktstereo ‘Cider Revolution’, Malmö 2017 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 42 Grignolino Vittorio Bera & Figli ‘Ronco Matto’, Piedmont 2018 organic viticulture, hand-harvested; ambient yeast fermentation in concrete tank, unfined, unfiltered, no SO2 45 *Grolleau / Gamay / Côt / Cabernet Franc La Grange Tiphaine ‘Rosa Rosé Rosam’, Touraine 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method 45 *Lambrusco Maestri Camillo Donati, Emilia-Romagna 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 43 *Lambrusco Ruberti Fondo Bozzole ‘Incantibiss - Lambrusco Mantovano’, Mantovano 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 38 Macabeo / Xarel-lo / Parellada Raventos i Blanc ‘De La Finca’ Brut Nature, Penedès 2015 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; traditional method 73 Macabeo / Xarel-lo / Parellada Raventos i Blanc ‘l’Hereu’ Extra Brut, Penedès 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; traditional method 35 3 Macabeo / Xarel-lo / Parellada Vinyes Singulars ‘Cava Brut Nature’, Catalunya NV organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; traditional method 28 *Malvasia Camillo Donati, Emilia-Romagna 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 43 *Malvasia La Collina ‘Lunaris Secco’, Emilia-Romagna 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfiltered, minimal SO2; tank method 33 Monastrell / Xarel-lo / Parellada Raventos i Blanc ‘De Nit’ Brut Rosé, Penedès 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; traditional method 40 *Müller Thurgau / Neuburger / Muscat Milan Nestarec ‘DANGER 380 Volts’, Brno 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 62 *Müller Thurgau / Riesling / Riesling Italico Dobra Vinice ‘Creme de Parc National’, Moravia 2018 organic viticulture, hand-harvested; ambient yeast fermentation, extended maceration, unfined, unfiltered, no SO2; ancestral method, non-disgorged 49 Muscat Vittorio Bera & Figli ‘Moscato D’Asti’, Piedmont 2016 organic viticulture, hand-harvested; ambient yeast fermentation, minimal filtration, minimal SO2; tank method 34 *Nosiola / Verdealbara / Lagarino Cantina Furlani ‘Bianco Frizzante’, Trento 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 50 *Ortrugo Croci Tenuta Vitivinicola ‘Lubigo Frizzante’, Emilia-Romagna 2018 organic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 39 *Piedirosso / Aglianico / Sciascinoso / Suppezza / Castagnara / Olivivella / Sauca / Surbegna Salvatore Martusciello ‘Otto Uve’, Gragnano 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 38 4 *Pineau d’Aunis / Chenin Blanc Jean-Pierre Robinot ‘L’Opera Des Vins “Des Années Folles”’, Loire Valley 2018 organic viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, no SO2; ancestral method, non-disgorged 65 *Pinot Grigio Cantina Furlani ‘Macerato Frizzante’, Trento 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2; ancestral method, non-disgorged 50 *Pinot Grigio Old Westminster ‘Ramato’, Carroll County 2018 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 45 *Pinot Gris / Albariño Old Westminster ‘Piquette’, Carroll County 2016 low-intervention viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 30 Pinot Noir Meinklang ‘Österreich Frizzante Rosé’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, minimal filtration, minimal SO2; tank method 35 *Sémillon Chateau Barouillet ‘Splash!’, Bordeaux 2018 organic viticulture; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; ancestral method, non-disgorged 45 *Syrah / Carignan / Duras Les Tètes ‘Les Parcelles Tète Nat’ “Igny Rusé” Rosé, Touraine 2017 biodynamic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, no SO2; ancestral method, non-disgorged 50 *Tempranillo / Verdejo MicroBio ‘Nieva York Rosado’, Rueda 2018 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel tank, unfined, unfiltered, no SO2; ancestral method, non-disgorged 57 *Topaz Apples / Grüner Veltliner Meinklang ‘Fusion’, Burgenland 2018 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method, non-disgorged 37 *Valdiguié Broc Cellars, Mendocino County 2018 organic viticulture; ambient yeast fermentation, unfined, unfiltered, minimal SO2; ancestral method 48 5 [ white ] Albana Al di là del Fiume ‘Fricando’, Emilia Romagna, 2017 organic viticulture, hand-harvested; ambient yeast fermentation in terracotta amphora, unfined, unfiltered, minimal SO2 54 Albarin Blanco Dominio del Urogallo ‘Pesico’, Asturias 2016 biodynamic viticulture, hand-harvested; ambient yeast fermentation, unfined, unfiltered, no SO2 65 Arneis Angelo Negro ‘Unfiltered Vino Bianco’, Piedmont 2017 organic viticulture, hand-harvested; cryomaceration, ambient fermentation in stainless steel tank, unfined, unfiltered, minimal SO2 33 Bombino Bianco Calcarius ‘BiancoPuglia’, Puglia 2019 organic viticulture, hand-harvested; ambient yeast fermentation in stainless steel, unfined, unfiltered, minimal SO2 50 Carcajolu Biancu / Paga Debiti / Riminese / Rossola Brandica / Biancone Domaine Comte Abbatucci ‘Général de la Révolution’, Corsica 2012 biodynamic viticulture, hand-harvested; ambient yeast fermentation, minimal filtration, minimal SO2 112 Chardonnay Brea Wine Company, Santa Lucia 2018 biodynamic viticulture; ambient yeast fermentation, spontaneous malolactic fermentation, unfined, minimal SO2 34 Chardonnay Cruse Wine Company ‘Rorick Chardonnay’, Pentaluma 2017 low-intervention viticulture, hand-harvested; ambient yeast fermentation in neutral oak, unfined, unfiltered, minimal SO2 60 Chardonnay Domaine des Gandines ‘Mâcon Péronne’, Burgundy
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  • A Holiday Toast to Champagne

    A Holiday Toast to Champagne

    December 2008 Price Chopper Plaza 1365 New Scotland Road Slingerlands, NY 12159 518.439.5535 www.slingerlandswine.com Store Hours: Mon — Sat, 9am-9pm & Sun, 12pm-6pm ChampagneA holiday toast to Champagne – the wine, right – can not be called not the place – holds for Champagne because of many, an unparalleled where the grapes are mystique and allure. And grown. while most of us are familiar with the big Further, there is a notable names in Champagne – difference between the Veuve Clicquot, Taittinger, grapes used for big-name Bollinger – far fewer of us houses and grower have heard of many of the Champagnes: Big names excellent smaller vintners. like Veuve Clicquot or And for good reason: The Taittinger make wines from big-name Champagne grapes grown by various houses have more producers throughout the resources for high-level Champagne region, mixing marketing tactics – grapes grown in a variety of consider those seductive conditions – soil, elevation, magazine ads and flashy weather, and the actual websites that market A Champagne extravaganza: care given to the grapes by images of effortless style The ultimate way to celebrate the holidays. the individual vintners. and sophistication – while the smaller names considered Champagne, Third, unless a vintage is Grower Champagne, on the concentrate their far fewer the grapes must be grown specified, Champagne is other hand, is made with resources into making within that specific region produced from wines of grapes cultivated by the Champagne. of France, located in the different vintages — NV for same people who grow and northeast, near the non-vintage. know those grapes that go Keep in mind three things: Belgian border, and known into that bottle on your First, Champagne is wine, for its chalky, white soil – a Sparkling wines like table.