Thursday & Friday Wine Tasting: January 11th & 12th
January 10, 2018
Join us Thursday, January 11th, 5-7pm, and Friday, January 12th, 5-8pm, for FREE wine tastings!
Domaine Reverdy Ducroux “Beau Roy” 2015 Sancerre: Bright yellow in color, with aromas of white and yellow fruit, and citrus. Juicy and quenching on the palate with balanced acidity. Pair with spicy Asian cuisine, shellfish, or fresh goat’s milk cheese.
Tantara 2012 Rio Vista Vineyard Pinot Noir, Sta. Rita Hills: This Pinot Noir is from one of the warmest grape growing areas of the Santa Rita Hills AVA. Sandy loam over limestone terroir. Aromas of black cherry, plum, and sassafras, with brown sugar and graphite on the palate. Pair with lamb curry.
Fisticuffs 2015 Napa Valley Cabernet Sauvignon: Aromas of dark chocolate, black cherry, cedar, and rose petals. Blackberry pie, candied pecans, and mocha on the palate, with firm but polished tannins. Pair with filet mignon.
ZD 2015 Chardonnay, California: ZD Wines sources fruit from their long-term vineyard partners in Carneros, Monterey, and Santa Barbara Counties in order to create this rich and complex Chardonnay. Aged for ten months in American oak barrels, this is a classic example of New World Chardonnay, with juicy guava and pineapple aromas alongside a bouquet of vanilla and honeysuckle. The texture is round but balanced with vibrant natural acidity. Pair with prawns, sautéed in butter, with garlic and red pepper.
Cantine Colosi 2016 Nero d’Avola, Sicily: Nero d’Avola is one of Sicily’s most important wine grape varietals, and can scarcely be seen growing elsewhere. While it is often compared to a New World Syrah, Colosi’s Nero d’Avola is its own style. The wine sees no oak maturation, but only 6 months in 50 Hectoliter stainless steel tanks. So everything we taste and smell in the wine comes only from the grapes themselves. The wine is rich yet youthful, offering aromas of blackberry, cherry, and black olive. The palate is fairly rich with fine tannins, and a long fruitful finish. Pair with salumi, firm cheese, tomato-based pasta sauces, and pizza!
Frog’s Leap 2015 Zinfandel: The Zinfandel truly is a frog’s leap from the lily pad of high-octane, over-oaked, flabby Zin. Early harvest, cofermentation with Petite Sirah, Carignan, and Valdigué, and a restrained use of oak make this Zinfandel uniquely structured and food-friendly. It begs for a rack of ribs.
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