February Wine Club
Baron de Lay Blanco Made from a blend of Viura and Malvasía grapes from vineyards situated at a high altitude, where the influence of the Atlantic climate provides ideal conditions for making fresh white wines with elegant feel and crisp acidity. Pale yellow with greenish glints. The nose surprises you with an attractive explosion of exotic aromas, wild herbs and dill. On the palate, a perfect balance of acidity and alcohol, with a fresh, long finish.
Pair with - Southeast Asian (coconut curries, vermicelli noodle bowls, pancit). LIFE HACK! Grab some food from a local gem, Curry Curry Katsu by Lawrence Weeks, his cuisine pairs perfectly with this wine. Gran Passione Rosso The Gran Passione Rosso is crafted in the tradition of “Apassimento” (to dry and shrivel), the same style as Amarone wines of the region. This technique has its roots in an ancient past dating back to the Roman era. Over the centuries, this technique of “drying” the grapes before crushing has been honed, resulting in this unique expression of northern Italy. A rich, deeply-colored blend of Merlot and Corvina grown in select vineyards in Italy's Veneto region. Full-bodied with good structure. Fine balance between soft tannins and acidity. Generous palate of ripe red and black fruits.
Pair with - Fantastic with roasted or grilled meats and charred veggies. Tilia Bonarda
This Bonarda (aka Douce Noire in France and Charbono in California) are produced in Bodegas Esmeralda by Leopoldo Kuschnaroff, a winemaker and viticulturist in charge of all Catena family vineyards in Eastern Mendoza. The grapes for this wine come from the El Mirador vineyard in the Eastern region of Mendoza, a vineyard known for producing an extraordinary expression of Bonarda.
Ripe dark fruit aromas with hints of violet and anise give way to a juicy wine with black raspberry and black plum flavors along with notes of black pepper. The finish is soft with velvety tannins.
Pair with - strong flavors of game or the earthy flavors of mushrooms, think Braised Venison with Cremini Mushrooms
Le Mistral Tier
Forge Classique Dry Riesling
Fun fact, this is Sarah's favorite wine in the shop currently! Beyond that, it took home the 31st spot in WineSpectator's top 100 - so, y'all better listen to Sarah! Combining aromas of mineral and fruit: mango, jasmine, and flint, it delivers a balanced texture that is straightforward while being both long and soft.
Pair with - Veggies, either cooked or raw. Pastas, but avoid a tomato based sauce. Crab, shrimp, light chicken dishes.
Domaine Dupeuble Beaujolais Blanc
This is the perfect wine for those who like un-oaked Chardonnay. It is full and rich, yet the balance keeps it fresh and bright. This is accomplished by a gentle pressing in stainless steel followed by a brief cold soak where the grape skins and juice spend some time together. The juice is a deep straw/golden in color, and the nose is pure, focused, and uninhibited Chardonnay. Brilliant waffs of of honey crisp apple, white peach, pear, spice, and honeysuckle show up both on the nose before lingering on the palate. Its mineral finish screams classic Burgundy.
Pair with - cream based pasta, salmon, scallops, crudites.
Prats & Symington
The 2015 Post Scriptum de Chryseia is a 53/47 blend of Touriga Nacional and Tinta Roriz, aged for 15 months in used French oak. If any wine from the Douro has a Bordeaux influence, it is this wine. Produced as part of a joint venture between the Prats family of Bordeaux and the Symington family of the Douro, this wine shows great attention to tannins and structure while allowing the black fruits to shine. It is a stylish, brooding, and nuanced wine. Drink this juice, from a spectacular year, from 2022 on to see it at its best.
Pair with - Beef, hearty stews, BBQ, big pasta dishes.