Wine & Cheese Tasting
June 2nd
Wine & BBQ Sausage Tasting
June 4 th
Thursday 5:00 PM – 7:00 PM, Saturday 12 PM – 5:00 PM
Pierre Duret Quincy 2009
Origin: Quincy, Loire Valley, France
Varietal: 100% Sauvignon Blanc
Tasting Notes: A pale golden-yellow color with green tints. An expressive, powerful nose marked by notes of white flowers and grapefruit. On the palate it is full and well-balanced with lots of freshness. This wine displays all the characteristics typical of Quincy wines.
Food Pairing: This wine goes well with
mussels, fish and seafood. It is also a
good match for goat’s cheese, such as Le Chevrot, and cheese fondues.
Bigvine Chardonnay 2009
Origin: Carneros, Napa Valley, California
Varietal: 100% Chardonnay
Tasting Notes: This wine is a crisp and clean Chardonnay with bright green apple, leechy nut, some citrus notes, and a lot of pure Chardonnay fruit. No oak and no malolactic fermentation.
Food Pairing: Pairing unoaked Chardonnay
with food offers many more possibilities than Chardonnay aged in oak. This wine pairs well with shellfish, salmon,
white fish and all white meats. It also
compliments salads, soft and semisoft cheeses, and many barbecued foods.
St. Francis Red 2009
Origin: Sonoma County, California.
Varietal: A blend of 48% Merlot, 28% Cabernet Sauvignon, 15% Syrah, 3% zinfandel and 6 percent mixed blacks (cabernet franc, grenache, alicante, and malbec)
Tasting Notes: “The Real Bargain is the St. Francis Red 2006, Sonoma County, a blend of merlot 48%), cabernet sauvignon (28%), syrah (10%), zinfandel (3%) and the mysterious category of “mixed lacks” for 6%. There are truckloads of personality in this hearty, dark, boldly spiced and flavorful wine that partakes of fleshy roasted elements, macerated black currants, black cherries and plums and enough dusty, earthy tannins for whole pallets of wine. Nothing complicated here, but an engaging, slightly rock-ribbed quaff to buy by the case.” – Fredric Koeppel 2/6/2010 . Wine Spectator – Top Value - "Refined and easy to drink, with red currant and toasty dill aromas and sleek cherry, bittersweet chocolate and spice flavors. Merlot, Cabernet Sauvignon, Syrah and Zinfandel. Drink now through 2012. 60,000 cases made." 87 Points
Food Pairing: This is a versatile wine that will complement
many everyday dishes, such as meats, barbecue, pizza and pasta dishes.
Renzo Masi Erta e China 2007
Origin: Rosso di Toscana IGT from grapes grown in the Chianti Rufina district, Tuscany, Italy.
Varietal: 50% Sangiovese and 50% Cabernet Sauvignon
Tasting Notes: Intense ruby red color. The prominent flavors of currant, cherry and berries jump out of the glass. The structure is well integrated with hints of vanilla. It is full-bodied and powerful with silky tannins and a long finish. Aged 14 months in 2 year old American and French oak. Wine Spectator 90 points - “Raisin and blackberry on the nose, with hints of vanilla and coffee. Full and velvety, with currant and toasty oak. Silky and refined. Sangiovese and Cabernet Sauvignon. Best after 2011. 6,500 cases made. –JS “
Food Pairing: Well-matched for
the flavors of chicken, red meat, fish, lamb, pork, pastas, stews or well-aged
cheeses.
MontGras Quatro 2008
Origin: Colchagua Valley, Chile.
Varietal: 45% Cabernet Sauvignon, 20% Carmenere, 20% Malbec and 15% Syrah.
Tasting Notes: On the nose you will find loads of blackberry complemented with touches of spice, cedar and vanilla from the oak aging. The palate exhibits ripe black fruit flavors and ripe, sweet tannins that give this wine power, balance and a lingering, charming finish. Aged 11 months in 70% French and 30% American oak of which 30% was new and 70% was second use. Drink now through 2014. 14.2% Alcohol. Wine Enthusiast 90 points.
Food Pairing: Well matched with red meats, hearty
casseroles, barbecued meats and full flavored cheeses.
Layer Cake Shiraz 2009
Origin: Barossa Valley, Australia. South Australia is arguably one of the top shiraz-growing regions of the world. Within SA, the McLaren Vale and the Barossa are the most diverse and historic sub-regions with vines dating back to the 1830’s. The microclimates within these areas are what give Layer Cake Shiraz its complexity.
Varietal: 100% Shiraz
Tasting Notes: Dark, dense and creamy. Aromas of spice, anise, tobacco and mocha emerge from the inky Shiraz; an explosion of dark berry, black cherry, exotic spices and chocolate. Complete from attack through a long, lingering finish.
Food Pairing: This wine pairs well with steaks, grilled lamb chops, and barbecued ribs and sausage. It is often a nice match for spicy Mexican and Cajun foods as well. Try it with Bittersweet Chocolate.