The
Salty Pig -- Wine by the Glass Resource – Spring 2013
SPARKLING
Kila Cava,
Penedes, Spain
·
Cava is sparkling wine from Spain that
is made in the Champagne Method, meaning that the wine undergoes a secondary
fermentation in the bottle rather than being injected with CO2.
·
Produced from a blend of the three main cava grapes: Macabeo,
Xarel-lo and Parellada, estate bottled and aged over 12 months on its lees
·
Tasting Notes: Ripe fruit and toast dominate the nose with a
fuller, creamier finish on the palate.
Great for sipping!
Philippe Augis,
Brut Rose, Touraine, Loire Valley, France
·
100% Cot also known as Malbec
·
This wine is also made in the
traditional Champagne Method
·
Produced from a grape known as Cot in
the Loire Valley but Malbec everywhere else.
·
Winemakers in the Loire Valley are
known to embrace organic and natural winemaking, with as little intervention as
possible. This wine is not certified
organic, but the property only employs these practices
·
Tasting Notes: Floral and delicate nose with a touch of sweetness
on the mouth that finishes dry. Perfect
thirst quencher.
Chat. Moncontour, Chenin Blanc, «Tete de Cuvee», Vouvray,
Loire Valley, France
·
100%
Chenin Blanc
·
In
Vouvray there are three categories of sweetness: sec is dry, demi-sec is
off-dry, and moelleux which is
sweet. Brut is also used to denote dry sparkling wine.
·
Chat.
Moncontour was built in the 15th century and revitalized in the 18th
century after the French Revolution.
·
The
wine undergoes the Methode Champenois
and spends 14 months in bottle before it is disgorged.
·
Tasting
Notes: Nose of toasted bread, honey, and stone fruits. The aromatics carry
through on the palate. This sparkling wine is more complex, richer, and rounder
than our Cava. There is a minerality on the palate that is unusual for more
sparkling wines and balances out the honey and fruit notes.
WHITES
Guy Saget, Melon de Bourgogne, Muscadet Sevre-et-Marne,
Loire Valley, France
·
100%
Melon de Bourgogne – Sur Lie
·
The
grape is sometimes confused with the region and called Muscadet.
·
The
region of Muscadet produces a very distinct style of wine. The wine is aged Sur Lie for some time before it is bottled. Sur Lie translates to “on the lees” and means that the wine was
aged for an amount of time in contact with the dead yeast cells. It is believed that this adds richness and
complexity to the wine. This wine spends
six months on the lees before it is racked and bottled.
·
Muscadet
is a region in the Loire Valley adjacent to the Atlantic Ocean.
·
Tasting
Notes: Delicate nose, not too aromatic. Light-Medium body wine with a luscious,
lingering finish. The luscious mouth feel is due to the Sur Lie process by
which the wine is made. Fun, refreshing wine that is perfect for spring. Try
pairing it with our rilletes!
Guy Allion, Sauvignon Blanc, Touraine, Loire Valley
·
The
estate boasts troglodytic caves hand dug by the prior generation. Allion’s son Cedric has been increasingly
joining in the estate’s production team over the last 15 years.
o
Many
Troglodytic caves were built in the Middle Ages throughout the Loire Valley.
These huge caves were dug using only simple tools. The caves were used as
escape routes, shelters, etc during this time. Today many of these caves are
used to age and store wine. The caves remain at a relatively constant 12 degree
Celsius (53 degrees F.)
·
The
vineyards are located on the River Cher, a subsidiary of the Loire River. Soil composition is mainly clay and
limestone.
·
Tasting
Notes: Highly aromatic wine with notes of stone fruits and white flowers.
Clean, bright wine with a pleasant, lingering finish. Notes of peaches and
white flowers dominate the palate with an underlying minerality that balances
the wine. The wine boasts a pleasing acidity and finishes dry.
Maison Louis
Latour, «Les Genièvres», Mâcon-Lugny, Burgundy, France
·
100% Chardonnay
·
This wine is produced in a southerly
region of Burgundy known as the Maconnais.
Chardonnay produced here is generally lighter and leaner than other
white Burgundies as it is fermented in either stainless steel or cement with
little to no oak treatment.
·
Maison Latour is a rather large
negociant house in Burgundy. Negociants
do not grow their grapes. They either
buy grapes or juice or both to make their wine.
Many negociants make stunning wines.
The Latour portfolio is varied and diverse. They have many exceptional offerings.
·
Tasting Notes: Moderately aromatic with
notes of lemon curd, honey comb, bread, & orange blossom. In the mouth it has
Dom. Wachau,
Gruner Veltliner Terrassen Federspiel, Wachau, Austria
·
100% Gruner Veltliner
·
Gruner Veltliner is the most widely
planted grape in Austria.
·
Dom. Wachau is the oldest Co-Op in
Austria, located on the steep banks of the river Danube. The vineyards are terraced, hence “Terrassen”
to allow for more sunlight, aeration, and drainage.
·
Federspiel indicates the weight of the
wine. Central European countries have an
often confusing system for designating their wines. You don’t need to understand it – I hardly
do. What you do need to know is that
Federspiel means that the wine is medium weight and at least 12% alcohol.
·
Tasting Note: White pepper, must,
slate, green and yellow apple on the nose.
In the mouth it is richer in style, a solid medium body with structured
acid and a lingering finish. A wine
lover’s wine.
Skouras,
Roditis/Moscofilero, Peloponnese, Greece
·
70% Roditis, 30% Moscofilero
·
The wine is fermented in stainless
steel vats, with a very short aging period.
·
The Skouras winery is operated by a
Burgundy trained winemaker and focuses on indigenous varietals.
·
Moscofilero is considered to a noble
grape variety in Peloponnese which translates roughly to “full of vines”
·
Tasting Notes: Orange peel, and juicy
citrus on the nose with a touch of minerality.
A crisp, dry, refreshing wine ideal for lighter fair… Get a Pinot Grigio
drinker to try a sip!
Casamaro, Verdejo,
Rueda, Castilla y Leon, Spain
·
100% Verdejo
·
Rueda is known for producing the best
Verdejo wines in Spain, and is the prized grape of the region. The wines vary greatly in quality and gently
in style. This is a beautiful expression
of the grape’s aromatic capabilities.
·
Tasting Notes: Aromatic nose of peach,
nectarine, and melons. Lush mouthfeel
with a minerally backbone and racy acidity.
Good for salads and lighter cheeses!
Dom. Richou
«Chauvigne», Chenin Blanc, Anjou, Loire, France
·
100% Chenin Blanc
·
Chenin Blanc can range from bone dry to
sticky sweet, still to sparkling… it happens to be one of the most versatile
grapes! This iteration is still and dry!
·
The Loire Valley is famed for producing
the best Chenin in the world, in all of its varied styles. Dom. Richou has been harvesting grapes here
for three generations and has been esteemed for producing exciting wines
·
Tasting Notes: Aromas of apples, pears,
honey, and a background of light baking spices.
In the mouth the wine has refreshing, snappy acidity with a creamy,
lingering finish. Versatile wine that
pairs well with a variety of cheeses!
Jillian’s white pick!!
La Cana, Albarino, Salinas, Rias Baixas, Galicia, Spain
·
100%
Albarino, Estate Bottled
·
Vineyards
were planted in 1990 and produce about 4,000 cases per vintage.
·
Small
parcel vineyards (some one fifth of an acre), all trained pergola system to
maximize the health of the grapes and greatly reducing the need for fungicides.
·
The
wine is aged sur lie, one part fermented in stainless-stell and the other part
in large format French oak barrels
·
Tasting
Notes: Pretty, delicate nose of brine, tart green apple, white flowers, and
citrus fruit. In the mouth it is medium
bodied with expressive acidity and a lingering finish. An excellent pairing for seafood, fried food,
salad, or goat cheese!
ROSE
Gobelsburger,«Cistericen», Kamptal, Austria
·
60% Zweigelt 40% St. Laurent
o
Zweigelt and St. Laurent grapes harvested
from the cooler sites of Langenlois and Gobelsburg
o
Brilliant clear rose color
o
More of a white wine- no maloactic
fermentation is applied
§ Malolactic Fermentation
·
Process where malic acid, naturally present in
grape must, is conversted to lactic acid. Malic acid is tart most people say
malic acid tastes like green apples, lactic acid is softer. Lactic acid creates
a rounder, fuller mouthfeel in the wine.
o
This is a universal food wine. Try pairing it
with polenta or the mac and cheese.
o
Tasting notes: decent bouquet of fresh
cherry. Softly fruity on the nose with a
nice forest floor, floral undercurrent with creamy suggestions of raspberries
dusted with a hint of talc. Light, lean structure with pungent acidity.
Lingering finish accented with a bright minerality. Easy drinking rose that
pairs well with a variety of food.
Muga, Rioja, Spain.
·
60% Garnacha, 30% Viura, 10% Tempranillo
·
Viura is a white grape that is widely planted
in Rioja. Its also known as macabeo.
·
Muga winery has been producing wines for 200
years in the Rioja Alta region of Spain. The soil consists mainly of clay and
limestone, which is conducive to making good wines. The climate, a combination
of Mediterranean, Atlantic, and Continental climates, is also favorable to the production of wine.
·
Tasting Note: A pleasant nose of stone fruits
with a touch of minerality. For a rose, it has a bit more body than usually expected.
In the mouth, fruit notes are balanced by a bit of minerality.
It has a pleasant acid structure, yet finishes dry. Great for a summer day on
the patio!
REDS
Cleto Chiarli, Lambrusco, Emilia-Romagna, Italy
·
100%
Lambrusco
·
Lambrusco
is both a grape and a style of wine – effervescent red, white, or rose
wine. There are over 60 (!) different
subvarieties of lambrusco grown throughout Italy.
·
Emilia-Romagna
is considered to be gastronomic capital of Italy, home to prestigious Bologna,
Modena, and Parma. While there are some
very good wines made here, they rarely make their way stateside. Lambrusco is different. It has enjoyed waxing and waning degrees of
popularity over the years.
·
The
Chiarli estate is family owned and operated and has been making lambrusco since
1860.
·
This
wine is “amabile” in sweetness, meaning it is off-dry.
·
This
red is chilled and slightly sparkling. Bring an ice bucket to guests who order
it by the bottle.
·
Tasting
notes: This wine is a fun, playful red perfect for the warmer months. The
carbonation of the wine is delicate, much more so than the other sparkling
wines we offer. Notes of ripe red fruit and purple flowers are apparent in this
wine. It is great with food! Try with food native to Emilia-Romagna like
Parmesean, Proscuitto, and various pasta dishes.
Jean-Francois Merieau, Gamay, Le Bois Jacou, Touraine,
Loire Valley, France
·
100%
Gamay
·
The
grapes undergo both carbonic and traditional maceration.
·
Gamay
grows really well in chalky soils and that is the main composition of the soil
here – adding to the wine’s texture.
·
The
Merieau family has been making wine for three generations in the Loire. Jean-Francois took over the operation in 2000
and has been working diligently to identify specific soil types and revitalize
traditional wine practices at the estate.
·
Tasting
Notes: This wine differs from Gamay wines produced in Beaujolais. This wine has
more grip, more body, and more tanins. Pleasant fruit notes are balanced by the
wines earthy characteristics. Wines produced with Gamay grapes are great
chilled. Offer to put a bottle of this wine on ice to bring out the wine’s
acidity and fruit notes.
Lechthaler, Pinot
Noir, Trentino, Italy
·
100% Pinot Nero aka Pinot Noir
·
Trentino is Italy’s northernmost region
and extremely mountainous, making it an ideal candidate for growing pinot nero
(as the grape is known locally).
·
The Lechthaler family (originally from
Austria) has been making wine in the region for almost 200 years.
·
The juice is fermented in stainless
steel and then the wine sits in small oak barrels for 12 months before it is
bottled and released.
·
Tasting Notes: Bountiful red fruit –
strawberry, raspberry, bing cherry, with a touch of smoke and mineral. On the palate it is light in body with
moderate to high acidity and very low tannin.
Smooth, delectable, and seductive.
Gran Familia,
Tempranillo, Rioja Alta, Spain
·
95% Tempranillo, 5% Graciano
·
Over the past decade or so, wines from
Rioja have become increasingly robust and oaky, in response to the growing
demands for modern, polished wine. This
wine, however, is a great expression of traditional winemaking in Rioja. The oak presence is restrained, letting the
fruit shine.
·
Tasting Note: Vibrant red fruits,
blanketed with exotic spices and leather.
Round in the mouth with a meaty body that begs for food. Great for heartier fare!
Emilio Moro, «Finca Resalso», Tinto Fino,
Ribera del Duero, Spain
·
100% Tinto Fino aka Tempranillo
·
The Moro family owns about 500 acres of
vineyards in several different parcels.
Most parcels are located at about 1,950 ft elevation on the banks of the
Douro River. Soils are clay with gravel
and chalk.
·
The wine is aged for four months in new
French oak.
·
The climate here is continental, but
harsh and windy.
·
Ribera del Duero is known for making exceptional
wines from Tinto Fino, often more robust and rich than Tempranillo from Rioja.
·
Tasting Note: Moderate-very
aromatic. Dark fruit notes, touch of
oak, toast, leather, and spice. In the
mouth it is rich and polished with balanced acidity and moderate tannin. Medium-full bodied. Perfect for a new world cabernet drinker!
Capezzana, Sangiovese blend, Carmignano, Tuscany, Italy
·
70%
Sangiovese, 20% cabernet sauvignon, 10% canaiolo (which makes this wine a SUPER
TUSCAN.
·
“Super
Tuscan” is a term that emerged during the 1970’s for Tuscan wines that did not
adhere to DOC regulations, yet were of great quality, and sold for high
prices. However, many “Super Tuscans”
now fall under DOC regulations.
·
Carmignano
is a region of lower altitude which yields wines that tend to be lower in acid
and higher in tannin.
·
This
wine is aged in oak for 12 months then aged in the bottle for three months
prior to being released.
·
Tasting
note: Well-balanced, medium body wine with notes of dark fruit and earth and a
pleasant acidity that is complemented by an elegant tannin structure.
Rainoldi, Rosso di Valtellina (DOC), Lombardia, Italy
·
100% Chiavennasca (local name for Nebbiolo)
·
This wine is made in Lombardy, very close to
Switzerland, in an Alpine climate (high elevation). The soils here are sandy and silty. Due to the incline and elevation, most vineyards
are terraced and all of them are worked by hand.
·
The Nebbiolo grapes are generally the highest
elevation on the north bank of the valley to ensure proper ripening.
·
The wine is aged for one month is Slovenian
oak barrels before finishing out its one year bottle aging requirement. Only about 2,000 cases produced/year.
·
The Rainoldi estate’s mission statement is:
Wine as a culture. I like this very
much.
·
Tasting Note: The nose of this wine is
reminiscent of dried herbs and dried flowers with an understated red and black
fruit quality. The classic tar note is
certainly there. In the mouth it is
highly structured with firm tannin and taut acidity. Medium bodied with a firm and lingering
finish.
Moulin de Gassac, «Classic Rouge», Languedoc,
France
·
45%Syrah, 30% Carignan,15% Mourvedre,
10% Grenache
·
Mas de Daumas Gassac is one of the most
respected producers in the Languedoc region of southern France. Once even called the “Lafite-Rothschild of
Languedoc-Rouissillon.”
·
This wine is their everyday table wine,
compared to their more serious offerings that can fetch hundreds of dollars per
bottle.
·
The Languedoc is often discounted as
being an area solely known for producing bulk or mass-produced wine. Over the last few decades, they have been
striving to shed that stigma. Mas de Daumas
Gassac has been making stellar wine here for over a forty years.
·
Tasting Note: Raspberry, cherry,
blackberry with a backbone of cedar and spice.
In the mouth it is a bit rustic, but medium to full bodied with
structured tannin balanced by moderate to high acidity. A great bistro wine!
Frederic Mabileau,
“Les Petits Grains,” St.-Nicolas-de-Bourgueil, Loire, France
·
100% Cabernet Franc
·
St.-Nicolas-de-Bourgueil is located in
the Loire Valley, north of Chinon and
west of Anjour and Samur.
·
St.-Nicolas-de-Bourgueil is an AOC that
mainly produces Cabernet Franc. Wines from this region are marked by abundant
fruit notes. St.-Nicolas-de-Bourgueil
Cabernet Francs tend to have more acidity than Cabernet Francs produced
in Chinon.
·
Frederic Mabileau ages this wine in
stainless steel. By aging it in this way, the wine is a better expression of
the sandy/gravely terrior.
·
Mabileau employs organic practices in
the production of his wines.
·
Tasting Notes: Graphite/pencil
shavings, red fruit, earth on the nose. All notes carry through on the palate, with more pronounced fruit
notes to balance the Earth &
graphite notes. Full body red with medium-high acidity and higher tannin
levels. This red can definitely stand up to big, bold flavors.
SHERRIES
Hidalgo, Fino, Jerez
·
100% Palomino
·
Hidalgo’s history in Andalusia dates back to
the 18th century when the family moved from northern Spain. They make a wide range of sherries, many
considered to be the best in their respective styles.
·
The pale, clean color of this wine belies its
beauty and complexity. The wine is
elegant and bone-dry on the palate, yet the finish lingers on.
·
The finesse of this wine comes from the fact
that the house uses finos from aged soleras, sometimes 6 and 7 years old.
·
Tasting Note: Excellent aperitif! The nose is
similar to a manzanilla but with less brine influence, more olivey. The chamomile note is more of a wildflower
note with herbal underbrush. There is
certainly a savory characteristic to it as well. On the palate it is smooth, yet tangy, with a
bit more power than a manzanilla.
Bodegas Grant, La Garrocha, Amontillado, Jerez
·
100% Palomino
·
Bodegas Grant has been family owned and
operated since 1841. “La Garrocha”
refers to a traditional and intricate horseback dance that is performed in the
region.
·
Amontillado sherry starts off as a fino or
manzanilla. Eventually the flor dies off
and the wine begins to oxidize.
·
This wine spends 10-12 years in solera which
is fairly youthful. Some amontillados
are in solera for up to 40 years.
·
While this wine does retain some color, it
has no more or less sugar than the fine or manzanilla.
·
Tasting Note: Dried and raisinated fruit,
prunes, raisins, apricots with abundant nutty characteristics, caramel, and
spice. On the palate it is dry with
moderate acidity and developing dried fruit and nut flavors. As Martin said, “A more serious gastronomic
wine.” Excellent with charcuterie and
cheese!
