The
Salty Pig -- Wine by the Glass Resource – Fall/Winter 2013
SPARKLING
Mercat, Cava,
Catalonia, 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.
WHITES
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!
Maculan, Pino & Toi, Veneto, Italy
·
25%
Pinot Bianco, 15% Pinto Grigio, 60% Toi
·
Maculan
is a family run winery. The patriarch of the family is training his daughters
to run the winery. Girl power.
·
This
wine is fermented in stainless steel, which preserves the wine’s crisp
freshness.
·
Veneto
is located in Northeast Italy.
·
Toi
is a white grape that finds its home in Friuli, Italy. Toi is a cousin to
Sauvignon Blanc, the two grapes have often been confused. Historically, the
grape was known as Tocai Friulano. However, European courts prohibited this
grape from bearing the name “Tocai.” “Tocai” now can only legally be applied to
wines coming from the Tokaji region of Hungary, which do not contain any Tocai
Friulano. Confusing, I know.
·
Tasting
notes: This is a light, fresh, aromatic wine with a lingering finish. The wine
is marked by notes of white flowers and bright fruit.
Stefano Antonucci, Verdicchio, Marche, Italy
·
100%
Verdicchio
·
Verdicchio
is an underdog grape, even in its native Italy. It is now finally coming into
fashion after being overlooked for so long.
It is grown primarily in the Marche region of Italy. Wines from this
grape are known for having pronounced acidity and citrus notes.
·
Marche
(pronounced MAR-KAY) is a region located on the Eastern coast of Central Italy,
right on the Adriatic Sea.
·
Tasting
Notes: This medium bodied wine is aromatic and well-structured. Its
mouthwatering acidity is balanced by its lingering dry finish. It is a very
clean, ripe, and fresh wine. Recommend it
to a Sauvignon Blanc drinker!
Justin, Sauvignon Blanc, Central Coast, California
·
Winery
was started in 1981 by Justin Baldwin. The estate plants mainly Bordeaux
grapes. They pride themselves on focusing on Old World traditions, while
applying modern techniques.
·
The
grapes used in this wine come from two regions within the Central Coast. Grapes
coming from the Western region have higher acidity as the environment is cooler
and the soil is comprised mainly of limestone. The grapes coming from the
Eastern region are grown in warmer temperatures, therefore they are bigger in
flavor and contribute fruit notes to the wine.
·
Tasting
Notes: This is a straightforward example of a Sauvignon Blanc. It has a solid
medium body, aromatic nose, and mouth watering acidity. Stone and tropical fruits are apparent on the
nose and in the mouth. These notes are balanced by the wine’s minerality-driven
undertone.
Unckrich, Riesling Trocken, Pfalz, Germany
·
100%
Riesling
·
Trocken
is an indication of “dry.”
·
Though
Riesling has become synonymous with sweeter wines, typical wines made from this
grape are dry. This is the kind of Riesling people in Germany are generally
drinking.
·
This
wine comes from the Kallstadt, a wine region located in the northern part of
Pfalz. Pfalz is a key wine region in Western Germany that is between the Rhine
River and Haardt Mountain Range.
·
Tasting
Notes: This medium bodied wine features an aromatic nose of honey, honeysuckle,
white flowers, and tropical fruits. There is a slight, fleeting sense of
sweetness on the palate that dissipates quickly on account of the wine’s
pronounced acidity and dry finish.
De Morgenzon (DMZ ), Chardonnay, Stellenbosch, South
Africa
·
100%
Chardonnay
·
The
vineyard is located in a cooler climate of South Africa, which preserve the
acidity of the grapes.
·
The
wine is aged in both French oak barrels and stainless steel.
·
This
wine is very creamy in texture and taste, this is due to 3 factors: Malolactic
fermentation, lees, and French oak barrels.
o
Malolactic
fermentation occurs with very tart lactic acid is converted to malic acid.
Malic acid is associated with dairy products, like yogurt.
o
Lees
are dead yeasts. When wine is aged on the lees it gain complexity and body.
·
Tasting
Notes: Plush, medium-full body with a creamy texture and notes of vanilla,
almonds, and tropical fruit.
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!
ROSE
Sierra Cantabria, Rioja,
Spain
·
50% Tempranillo, 30% Garnacha, 20% Viura
·
Viura is a white grape that is widely planted
in Rioja. Its also known as macabeo. Viura lends a freshness and minerality to
the rose.
·
Garnacha (also known as Grenache) and
Tempranillo (also known as Tinto Fino), both red grapes, add body and flavor to
the wine.
·
The estate is named after the Sierra
Cantabria mountain range. This mountain
range protects the estate from cold northern winds. The mountain range creates a micro climate
that is very conducive to producing great wines. The climate created is a blend of a
Mediterranean climate and a Continental climate: mild winters and gentle
summers.
·
Tasting Note: This is a lively, bright rose. Aromatic nose of ripe strawberries,
raspberries, pomegranate, and white flowers.
It has a refreshing acidity, pleasant, slightly drawn out finish with
abundant red fruit notes balanced by a bit of minerality.
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.
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.
Mauro Molino, Dolcetto
D’Alba, Piedmont, ITA
·
100%
Dolcetto
·
Family
owned vineyard in Southern Piedmont. Specifically, the vineyard is located in
Alba, the capital of the Langhe region in Eastern Piedmont. It is run by a father-daughter duo. Their
Dolcetto is grown in the highest elevations of the vineyard.
·
This
wine is aged in stainless steel, not oak. This method allows the grape to
shine.
·
Piedmont
is in Northwest Italy, bordering both France and Switzerland. It is one of the
most important wine regions, if not the most important, in Italy. Piedmont is
often said to be the Burgundy of Italy. The region is most well-known for
Nebbiolo and its part in Barbaresco and Barolo. Barbera and Dolcetto are the
other two grapes most often associated with the region.
·
Dolcetto
is a dark skinned grape noted for its lighter body, low acidity, and a slight
bitterness. Dolcetto means “sweet one” in Italian. However, wines made from
this grape are very rarely sweet. The name most likely refers to the grapes
characteristically low acidity.
·
Tasting
notes: Light bodied wine with pronounced acidity, gentle tannins, and a
pointed, clean finish. Notes of dried fruit, raisins, black pepper are detected
both on the nose and in the mouth. The
fruit notes up front are balanced by both spice and a slight bitterness. This
is a great wine for the transition from Summer to Fall. It is an easy-going
wine that pairs very well with a variety of pasta dishes and pizza.
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!
Pietrantonj,
Montepulciano, Abruzzo, Italy
·
100% Montepulciano
·
Roberta Pietrantonj is the winemaker.
This estate boasts that they have the oldest continuously operating winery in
Italy. The winery actually predates the
formation of Italy as we know it. The winery is like a time machine: they have
making their wine is the same way for generations. The barrels used to age their wine are all
very old, so they do not impart oaky notes, they are used mainly to aerate the
wine.
·
Abruzzo is located in on the Eastern
coast of Central Italy, on the Adriatic Sea. Marche is its neighbor to the
North.
·
Tasting Notes: This is a crowd –pleaser
wine. It has a solid medium body, pronounced, but not aggressive, acidity and a sturdy tannin
structure. Dark fruit notes in the wine
are balanced by the wine’s subtle spicy, earthiness.
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.
Luigi Resta,
Negroamaro & Malvasia, Salice Salentino, Italy
·
80% Negroamaro, 20% Black Malvasia
·
Salice Salentino is within Puglia,
which is a region in Southern Italy. This region is the heel of the Italian boot.
·
The name “negroamaro” translates to
black and bitter in Italian. This varietal is native to Southern Italy and is
almost exclusively grown in Puglia, Salento, in particular. Wines from this
grape are rustic make of the best wines of Puglia.
·
Malvasia is breaks up the density of
the Negroamaro and adds aromatics to the wine.
·
The vines are allowed to grow wildly ,
but they are kept close to the ground.
They are kept close to the ground because the region is so hot and
windy.
·
Tasting Notes: This is a bold, hearty,
full-bodied wine. Dark fruit notes are present on the nose and carry through on
the palate where they are complimented by the wine’s roasty, spicy, and earthy
qualities. This wine pairs excellently with red meat and other full-flavored,
hearty fare.
Massaya, Cinsault
/Cabernet Sauvignon /Syrah, Bekaa Valley, Lebanon
·
60%Cinsault, 20%Cabernet Sauvignon, 20%
Syrah
·
The mountains of the region allow for
wine to be grown in this region because they protect the vineyards from the
deserts to the east and from the rain
from the west.
·
Lebanon is among the oldest sites of
wine production in the world. Bekaa
Valley is named after Bacchus. The Roman god of wine and winemaking. FUN FACT.
·
Two brothers run this estate. They went
to school in France which influenced their winemaking, as they grow French
varietals and utilize French techniques in their wine making.
·
Tasting Notes: This selection is
perfect for the modern wine drinker. It is very full bodied with abundant notes
of cooked fruit & oak and features gripping tannins.
Avante, Mencia, Ribera del Duero, Spain
·
Mencia
is the varietal. It has recently started to become popular. This grape grows in
cooler climates and is known to have medium-high acidity.
·
Ribera
del Duero is Southwest of Rioja. The vineyards are located at high altitudes
which ensures the night time temperatures will be significantly cooler than the
vineyard during the day. This difference in temperature helps to preserve the
acidity of the grape.
·
Tasting
notes: This is a bold, full red wine. The wine does not have an pronounced
fruit quality, it has abundant notes of dark chocolate, coffee, earth, spice,
and soil. The fruit note that is most apparent is one of raisinated fruit, such
as figs. The wine has a pleasing acidity and strong, gripping tannins. It would
be perfect to pair with red meat and other big, bold, rich dishes.
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!
