Shamrock Selections Tasting

Shamrock Selections is a monthly subscription service that brings you the best wines from around the world. Each month’s selection is carefully chosen by sommelier Keegan Sparks and his team. He keeps a keen eye out for wines that are unique, rare, and new to our market. Shamrock Selections is ideal for enthusiasts and explorers who delight in finding hidden gems and trying new, exclusive vintages. Each month, you can join us on a journey sampling and learning about some of the greatest wines in the world. Each selection of wine comes with detailed tasting notes and food pairing suggestions from our team.

 

Join us Saturday, September 10 from 1-3pm for a chance to taste these amazing wines! At the tasting you’ll be able to choose from the wines below. Also on Saturday, attendees can join Shamrock Selections at 50% off their first month!

2013 Palazzo Maffei Valpolicella Ripasso Superiore

The aromas of dark cooked fruit, blackberry, black cherry, and plum all abound. There are also hints of cedar, cigar wrapper, cinnamon, nutmeg, and tar. The fruit persists on the palette but is more dried in character. Tannin, acid, and alcohol are all on the higher side with just a hint of bitterness making this an intense experience. When I close my eyes, I almost feel transported to a tiny town in the Italian hillside. There’s a rustic quality to this wine that’s both ephemeral and fleeting, like it harkens back to a more rustic era. I imagine an Italian grandmother serving to her family with a meal of grilled meats or pasta sauce of charred tomatoes. There’s a sundrenched quality to this bottle that makes it perfect for warm nights around a table with friends.

2012 Philippe Portier Quincy

This sauvignon blanc from the small, Loire valley village of Quincy is unique is the range of subtle spices that it offers. Though the predominant fruit on this wine is mostly ripe apple and peach, you’ll find notes of Asian five spice, saffron, Indonesian satay and yellow curry. Of course, there is the seemingly essential grassiness of the varietal, but here it’s more refined that one might find in a wine from New Zealand or even California. I can imagine it pairing perfectly with a salad with goat cheese and a topping of fried prosciutto (my newest addiction). For those looking for a heavier dish, try it paired with white fish under a buerre blanc sauce.

2009 Steele Vineyards Zinfandel

Steele’s Pacini vineyard was planted in the 1940’s, meaning that those vines have moved passed the stage of being “old vines,” and are almost “ancient” (old vines are typically over 40 years old while ancient denotes vines over 70). Graphite and dried strawberries and cranberries dominate both the nose and the palate, with an ample husk of dust and earthiness encasing the wine. It was aged for a year in oak before bottling, as evidenced by the rounded tannins that glide over the wine’s finish. To me, this wine is calling for food: pizza, lasagna, calzones; all hearty things that leave a little grease on the plate.

2014 DeLille Cellars “Chaleur Estate” Blanc, Columbia Valley, Washington, USA

The nose on this wine is extremly complex. Myer lemon and golden apple combine with hints of parmesan, smoke, lanolin, clove honey suckle, and wet stone. The flavor is just as enticing. The wine is quite rich and round with a hint of tannin coming from the oak aging. This is a wine that must be served with very rich food. Lobster with butter, shrimp scampi, or even foie gras would be absolutely wonderful parings. Another couple things to note is that it will really benefit from decanting and being served around sixty degrees.

2011 Chateau Musar “Hochar” Bekaa Valley, Lebanon

The Musar winery is one of my favorite in the entire world. They make some of the most beautiful, complex, and unique wines in the whole world. The”Hochar” is named for the family that owns Chateau Musar. This is their “second wine” which is designed to be more approachable young. It is composed of 50% cinsault, 30% Grenache, 10% Cabernet Sauvignon, and 10% carignan. When the wine is first opened the aroma is dominated by rich cedar and spice. As it is allowed to breathe more and more complex notes of leather, cigar, graphite, blackberry compote, dried plums, dates, lavender, and anis are reviled. On the pallet the tannin is quite pronounced and slightly rustic. The fruit is fresher and tarter on the pallet with a distinct dusty texture. The finish is persistent and drying. An excellent wine to pare with roasted lamb or barbecue. I highly recommend decanting the wine ahead of time and tasting how it evolves over the course of a meal.

2015 Seghessio Vermentino Russian River Valley, USA

It is very exciting to see some unique varietals being produced in some of California’s best wine regions. Typically known for chardonnay and pinot noir the Russian River Valley is one of Sonoma’s coldest sub-appellations. Vermentino is most widely planted on the island of Sardinia. The wine is highly aromatic with aromas of ripe peach, apricot, golden delicious apple, and lilies. On the pallet it is fresh and lively with more tropical fruits. Lime, kiwi, and more crisp apple. The wine will go great with summer salads and is a wonderful foil to this sudden hot weather. Serve well chilled.

2014 Grochau Cellars Gamay Noir Redford Wetle Farm, Eola-Amity Hills, Oregon

One thing I love about Oregon winemakers is they aren’t afraid to try new things. This Gamay Noir fromGrochau Cellars is a fantastic example of that. The winemaker, John Grochau, is using an uncommon grape and a blend of old and new world techniques to makes something that is truly unique. The aroma is bursting with bright cherry and strawberry aromas that are balanced by warm toasty notes of cinnamon and clove along with a really interesting hint of freshly cut stem and leaf. The wine is light but is rounded out by somewhat aggressive tannins. I recommend chilling the wine slightly. 15 minutes in the freezer should get it to the perfect temperature. Those tannins will be a perfect match to fattier foods like duck breast, charcuterie or even barbecue.

2103 Trimbach Riesling Alsace, France

This Riesling is totally DRY and is much more mineral driven than its German or Washington state counterparts. The Trimbach family has been at it since 1626, so they now a thing or two about how to make a good bottle of wine. I was lucky enough to meet Jean Trimbach at a tasting last summer in which we tasted through some older vintages of his Rieslings. I was absolutely blown away by the beauty and complexity of those wines and I wanted to share that experience with you. The 2013 vintage is a classic example of a Trimbach wine. Wet stone minerality dominates the nose with hints of honey, cedar, white flowers, and lemon. The palate is DRY with racy acidity and a gripping texture, like biting into a Granny Smith apple. The finish is persistent and DRY. Enjoy this wine at around 50° with classic Alsatian dishes like sausage and sauerkraut, or be adventurous and pair it with sushi or even curry.

2014 Bodegas Chacra "Barda" Pinot Noir, Río Negra, Argentina

Winemaker Piero Incisa Della Rocchetta grew up in Tuscany surrounded by the vineyards that his family owns, the same vineyards that produce the greatest of all “Super Tuscans” – Sassicaia. After his formal education and brief tenure managing one of his family’s wine estates he moved to Argentina to make wines in the Río Negro region of Patagonia. Once there, he discovered several old vineyards and set about revitalizing them through organic and biodynamic viniculture. The wine I’ve selected is called Barda which literally translates “on the ridge,” and is a blend of several of the estate’s vineyards. You’ll notice the wine is demure and elegant with ripe cherry, cranberry, and slightly earthy aromas. On the pallet the wine is extremely light with a mouth-watering acidity that’ll make you want take another dink. I recommend chilling it slightly and serving it with grilled salmon.

2014 Domäne Wachau, Grüner Veltliner, Federspeil, Austria

Grüner Veltliner is the national grape of Austria. It’s crisp and refreshing with mineral aromas, lemon, and a hint of white pepper. The wine is dry and light with a bit of a grip on the mid palate and a clean finish. Serve well chilled with green vegetables like asparagus, brussels sprouts, and artichoke.

2012 Meli Carignan, Maule Valley, Chile

After thirty years of making wine for other people, Adriana Cerda partnered with her son Eduardo Reiner to make her own wines. In 2005 she bought a vineyard planted with sixty year old riesling and carignan vines. It’s unusual to see carignan outside of southern France and even more rare for it to be bottled on its own. Meli is unique because of its growing location and the extremely old vines the fruit comes from. The product is a wine that’s concentrated without being heavy. It has complex aromas of both ripe and tart blueberries, cherries, and cranberries which are complimented by a perfumed floral note and a hint of herb. On the palate the fruit continues to dominate with gritty tannin that will help balance out fattier dishes like pork chops.

2013 Viña Maquis Carmenere

With an expressive nose containing hints of laurel, spicy clove and a pleasant note of rosemary, this wine also exudes a layer of deep red fruits. On the palate, it’s fresh, with sweet tannins and a full-bodied flavor that ends in a lovely, lingering finish.

Want to learn more about Shamrock Selections? Click here.

September’s Staff Pick

Where did summer go?! Not that we’re complaining, of course – we’re ready for football and cooler weather. Check out what we’re drinking while things are cooling down.

EIEIO & Company Swine Wine Richard

When was the last time I chose a red wine as my staff pick? I don’t even remember, but I’m going to keep choosing whites while it’s over 85 degrees every day. This one is a fully little blend, riesling and chardonnay, two of my favorites and two grapes you rarely see together. They work well as a team and create a wine that’s light and delicious. Its aromas are tropical with hints of pineapple, papaya, and sugar candy (I’m thinking Sweetarts or Smarties!), but its flavors are what’s drawn me back to this bottle over the course of the summer. There is fruit to be sure, largely lemon, along with candy, but there’s also a familiar quality to this wine that’s hard to describe, almost like the smell of morning, when there’s dew still on the grass. It’s delicate and powerful, and brings back a lot memories from my childhood playing outside.


– Seth

K Vintners Motor City Kitty Syrah

I’m not a Summer person- mainly because it gets too hot to enjoy massive, full-bodied, fabulous red wines. Thankfully the pumpkin patches will open soon and I can open a bottle of this gamey mishmash of black fruits, flowers, and crushed rock. Drink it now, lay it down to cellar, pair it with game meats or short ribs, but don’t miss out on this luscious winner from Charles Smith.

– Susie

Raptor Ridge Rosé or Pinot Noir

Raptor Ridge makes a distinctive style of pinot noir rose, marked by single vineyard selection and extended skin-contact. The resulting wine is dry, deeply fruity, and suitable for any number of food pairings, such as roast chicken, or moules frites.

 – Ty

François Feuillet Morey-Saint-Denis Clos Sorbè

I’ll always have fond memories of my birthday dinner where I first tasted this wine. It has a wonderful aroma of ripe cherries and a hint of parmesan cheese. At six years old it is just entering its prime drinking window so don’t hesitate to open and enjoy.

 -Keegan

Domaine Du Salvard Cheverny

This is a classic Cheverny that is both simple and elegant. It is a mixture of sauvignon blanc (85%) and chardonnay (15%). The grower’s attention is focused on growing a fresh, lively wine, deeply rooted in the sandy clay, and limestone planes of northeastern Touraine just down from the river of Sancerre. It possess a crispness and zippy mineral flavors, but with a bit of a softer feel to it. The flavors continue to develop, with tangy apples and more grass following the minerals. It has a very long and dry finish, which tops this wine off amazingly.

 – Walker

Prairie Artisan Ales Prairie Vous-Français

This beer is a lighter take on the saison style from prairie artisan ales in Oklahoma. It pours a bright golden straw with a thin white head that lingers on top. Aromas of citrus and scones with a hint of brett, on the palate pale malts and a slight tartness emerges. Overall I think this beer is delicious and reminiscent of some classic French saisons. The combination of relatively low ABV and lively carbonation make this beer extremely drinkable and refreshing. Enjoy this one cold on a warm day!

– Spencer

A Q&A with Spencer Spetnagel, Winemaker at King Estate

A natural fit from the beginning, Spencer joined King Estate for the 2012 harvest. In two short years, he moved up the ranks to assistant winemaker before being named winemaker in early 2016. Spencer developed a love of wine while waiting tables in Georgia during his pursuit of a marketing degree. In 2004 he moved to Sonoma to work his first vintage with Ravenswood and three years later, realized it was truly what he wanted to do with the rest of his life. He decided to go back to school at Lincoln University in New Zealand to earn a degree in Oenology and Viticulture. Spencer immersed himself in school and hands-on learning from 2006-2008, and upon his return to the U.S., Spencer rejoined the team at Ravenswood, this time as contract winemaker. In 2009 he took an assistant winemaker position at Bargetto, the oldest winery in the Santa Cruz Mountains. It was in Santa Cruz that Spencer met his future wife whose job relocated them in 2012 to Eugene where he joined King Estate.

OL: Most people in this industry can trace their love of wine to a specific wine that ignited their passion. Do you have a wine like that? If not, how did you get interested in the industry?

SS: My first experience with a life-changing bottle of wine was when I was working in fine dining in Atlanta. The first wine that taught me the depth and breadth that wine could have was Joseph Phelps’ 1985 Insignia (it was a Bordeaux blend of cabernet sauvignon, merlot, cabernet franc). I never knew wine could finish for that long. It was so rich, with layers that never stopped. Even while the bottle was open (throughout a 90-minute meal) it changed every time you went back to it.

Learning how wine varies by region and even within the same varietal, and how to pair wine with fine food all came from that fine dining experience.

OL: Have you had any mentors who’ve helped your career grow?

SS: I don’t have just one. Rather, I’ve learned something from every winemaker I’ve worked with. Everyone I come in contact with, not just winemakers, has something to teach me, and I try to absorb as much knowledge as I can from every work experience. One reason I went to New Zealand was to see different styles of winemaking. I guess you could say that everyone I come in contact with is a mentor.

OL: What drew you to King Estate and what are some of your favorite things about working there?

SS: My wife’s job at the University of Oregon brought us to Eugene, and I was fortunate that there was a well-regarded winery, King Estate, nearby that had the ability not only to take me on but to give me opportunities for growth and advancement. Once I was here I fell in love with our focus on sustainability. It is genuine, authentic and impactful. On top of that, I love being at a winery where I’m actually in the middle of the vineyard. Our setting is stunning. It’s amazing having a world-class restaurant and charcuterie right here on site. The team atmosphere is strong and I get to work with terrific colleagues.

OL: Do you feel like you have a signature style as a winemaker?

Even though I’m 12 years into it, I think I’m too young in my career to have a signature style. I’ve changed over the course of my career and am still changing and growing. With each move to a new growing region – from Sonoma to New Zealand to Santa Cruz and now Oregon – I’ve learned that I definitely can’t do the exact same thing every time. At King Estate I’m trying to make sure I carry on the impressive legacy and style of wines we’re known for. There’s been a King Estate style that has developed over 25 years. The winery has a history of knowing how to get the best out of the grapes. My thumbprint may be on the wine but I do my job within the framework of what I inherited and what I’ll eventually pass on.

OL: As a winemaker, have you ever made a mistake in a vintage? 

SS: Usually I’m very good at self-deprecation and of course I’m sure I have made mistakes. But in all honesty, I can’t think of a specific one that really stands out. I haven’t really thought about it before but now that I do, I think I’ve never considered something a mistake because it’s all part of the learning experience. Any issue I’ve ever had I’ve tried to learn from, so possibly I don’t think of them as mistakes. I’m happy to say I’ve never done anything to ruin the wine.

OL: I know that sustainability is a core focus for King Estate. How did that come to be, and how do you see this trend affecting the industry as a whole?

SS: Like anything, it starts at the top. Our CEO, Ed King, is the driving force behind our commitment to sustainability, and he and the King family have instilled that ethic throughout the company. Ed likes to point out that from 10,000 B.C. to 1945 A.D. all agriculture was organic. Many of the environmental and health problems of the late 20th and early 21st centuries are the result of modern agricultural practices. We’re becoming Demeter certified because we share the vision of healing the planet through agriculture. King Estate is family owned and farmed, and the family feels a strong sense of obligation to future generations. We think what’s good for the land is also going to be good for the wine.

OL: In what ways do you see yourself and King Estate growing over the next few years?

SS: I see nothing but blue sky ahead for King Estate. We’re celebrating our 25th anniversary this year which is a good time to take stock of where we’ve been and where we’re going. The company has experienced phenomenal growth and success nationally and even internationally while remaining a local family business that is dedicated to a tradition of quality and environmental stewardship. I expect the next 25 years to bring more of the same, and I’m sure there will be some fun surprises along the way as well. For me personally, being the senior winemaker is still a new role. It’s what I set out to do and have worked for over the last 12 years. My goal for the next few years is to continue to get more comfortable in that role, to that point that I can be secure in the knowledge that I am doing the right thing at each step of the process. I want to continue the legacy of making world-class wine.

 

Winery-Aerial-from-King-Estate

Cachaça: Your Passport to Brazil

by Seth Eli Barlow

If you were one of the millions of people who watched any coverage of the recent Olympic Games in Rio de Janeiro, you probably heard either the commentators or athletes raving about a local drink called the caipirinha. The caipirinha is a traditional Brazilian drink that combines lime, sugar, and the Brazilian spirit of cachaça (pronounced kun-SHAH-sa).

But what exactly is cachaca? At its most basic level, cachaça is a kind of rum. Rum and cachaça are both made from sugar cane and, as anthropologists are beginning to believe, were both invented in Brazil. They differ, however, in their production method. Cachaça is made from freshly pressed cane sugar juice that is fermented and then distilled, while rum is made from molasses. You’ll sometimes see cachaça referred to as Brazilian rum, but this misnomer is quickly falling out of use. Since 2013, when a treaty between the Brazilian and U.S. governments was signed, cachaça has been legally recognized as a separate entity from rum.

Though cachaça is often bottled immediately after distillation, in a few instances it can be aged like rum. Cachaça is unique in that it can be aged in any number of different woods. You’ll commonly find it aged in American or French oak, but it’s also aged in many of the unique woods that are found only in Brazil to give it a unique flavor.

Almost 400 million gallons are produced in Brazil, with over 95% of it being consumed there. A majority of what is exported is drunk in Germany, Japan, and Portugal, three countries with large Brazilian expat populations.

So what does cachaça actually taste like? Like rum, it can range widely based on production methods, with flavors that include baked fruits, herbs, and a leafy, herbal flavor that makes you feel like you’re drinking the Brazilian rainforest. Oak aged cachaças will often take on the character of the barrels they’re aged in with spicy or caramel-like flavors.

Cachaça can be used to make any number of amazing cocktails. Check out a few of our favorites below!

Caipirinha
Batida
Jag milk

August’s Shamrock Selections

Shamrock Selections is a monthly subscription service that brings you the best wines from around the world. Each month’s selection is carefully chosen by sommelier Keegan Sparks and his team. He keeps a keen eye out for wines that are unique, rare, and new to our market. Shamrock Selections is ideal for enthusiasts and explorers who delight in finding hidden gems and trying new, exclusive vintages. Each month, you can join us on a journey sampling and learning about some of the greatest wines in the world. Each selection of wine comes with detailed tasting notes and food pairing suggestions from our team.

2011 Chateau Des Karant, La Clape Languedoc, France

This blend of syrah, mourvedre, and grenach is a stunning example of the quality that the Languedoc can offer. It has aromas of dried strawberries, roasted tomatos, smoke, leather, cocao. On the palate it is heavy yet nimble like a boxer. The tannins are pleasing and tamed by its five years of age. It was the perfect match for filet mignon and cremini mushroom risotto. I highly recommend decanting the wine ahead of time for optimal enjoyment.

2014 DeLille Cellars “Chaleur Estate” Blanc, Columbia Valley, Washington, USA

The nose on this wine is extremly complex. Myer lemon and golden apple combine with hints of parmesan, smoke, lanolin, clove honey suckle, and wet stone. The flavor is just as enticing. The wine is quite rich and round with a hint of tannin coming from the oak aging. This is a wine that must be served with very rich food. Lobster with butter, shrimp scampi, or even foie gras would be absolutely wonderful parings. Another couple things to note is that it will really benefit from decanting and being served around sixty degrees.

Want to learn more about Shamrock Selections? Click here.

Wine Tasting with Cliff Lede Vineyard

We’re partnering with One Eleven at the Capital Hotel to offer an evening of incredible wine and food. 

Join us on Tuesday, August 16 for a wine tasting featuring the wines of Cliff Lede Vineyards. Jason Lede, the son of winery founder Cliff Lede, will be pouring his wines in our store from 4pm until 5:30pm.

Afterwards, at 6pm, enjoy these incredible wines again with an amazing dinner at One Eleven at the Capital Hotel. Tickets for the dinner may be purchased here.

Established in 2002, Cliff Lede Vineyards encompasses sixty acres in the famed Stags Leap District. Cliff Lede, Vineyard Architect David Abreu, and Winemaker Chris Tynan have come together to form an unrivaled team, making the most of this remarkable property.

Featured Wines

Cliff Lede Stags Leap District Cabernet Sauvignon

Inky purple with blood-red tinged edges, the elegant and seamless 2013 Stags Leap District Cabernet Sauvignon’s multilayered perfume fills the glass with notes of violets, lavender, and spring flowers. Intertwined with the floral notes are heady layers of plum, blackberry, and red currants. Silky, unctuous flavors of smoked cardamom, cinnamon, and black licorice lay out on the palate and finish with the taste and texture of liquefied rocks.

Cliff Lede Sauvignon Blanc

The 2015 Sauvignon Blanc is loaded with aromas of Meyer lemon and candle wax atop layers of honeysuckle, ginger, and tangerine. Spring blossoms of wisteria, lupin, and California buckeye abound in the upper register of the seductive perfume. The full-bodied, coating mouthfeel expands out on the palate with a rich crème brûlée like texture as unctuous notes of bosc pear, orange marmalade, and lavender honey coalesce along the long, satisfying finish.

FEL Pinot Noir

The aromatics of this wine are bright with sweet notes of black cherry, pomegranate, boysenberry, and truffle. Hints of cinnamon, caraway, and toast are reflective of both Anderson Valley’s spice driven terroir, and the extended aging in French oak barrels. In the mouth, the wine is loaded with rich flavors of dark fruit, cocoa, and spice. The palate is refined with pleasant acidity and elegant tannins that continue to unfold after the last sip. This is a generous wine that will continue to evolve and drink well for at least half a decade.

FEL Chardonnay

When crafting a wine like the FEL Anderson Valley Chardonnay, a winemaker is rewarded for using a light touch and letting the fruit speak. By not using new oak and avoiding malolactic fermentation, this Chardonnay’s delicate aromas of lemon zest, Granny Smith apple, and honeydew melon are front and center. Subtle hints of freesia, quince, and brioche begin to show as the wine develops in the glass. This is a crisp, acid driven Chardonnay with abundant flavors of Meyer lemon and white grapefruit on the palate that pairs exquisitely with oysters and light seafood.

We hope you’ll join us on August 16 for this chance to taste these incredible wines!

Tasting: 4:30 – 5:30pm

Dinner: 6:00 pm

August Staff Picks

Summer is winding down, but that doesn’t mean we’re not looking for things to keep us cool – check out what we’re drinking this month!

Wolfberger Gewürztraminer

I’ve always been someone who makes very strong food memories, and that’s stayed true as I began to become interested in wine. My grandma lived in Kingsland, Arkansas in a house she and my grandfather built in the 1950’s. Each Sunday we would go there for dinner after church, a meal she would always prepare with the vegetables from her friends’ gardens and an obligatory jello dessert. In her bedroom on a shelf above the toilet she had a jar of potpourri, dried flower petals, wood shavings, spices, and dried fruit all dyed unnatural shades of emerald and ruby.

I haven’t been in that house for almost a decade, but I still recall the powerful blend of flowers and spice that accompanied her. This gewürztraminer’s striking resemblance to that aroma is why it’s become a favorite of mine. “Gewürtz” is German for “spciy,” white “traminer” means “wine,” and “spicy wine” is an apt description here. This wine is intensely aromatic with notes rose, geranium, and other flowers, but also with a powerful spicy component. I love to drink it with spicy foods from across Asia: Chinese, Thai, and Indian. It’s one of the few wine that can stand up the spice and heat of many cuisines so it’s a constant presence around the dinner table. I lovingly refer to this my “Grandma wine,” and I think that for those who are willing to give it a chance, you’ll be surprised at just how much you’ll like it.


– Seth

Greywacke Sauvignon Blanc

This super crisp sauvignon blanc was created in 100% stainless steel.  This aids in keeping the flavors bright and fresh.  Typical of New Zeland sauvignon blanc, the aroma is herbaceous and the palate contains white grapefruit. This little gem also gives you nectarine, white flowers, and mandarin.

– Susie

2010 Woodcutter's Semillon

The 2010 Woodcutter’s Semillon gives a good intensity of lemon peel and lime leaf aromas with some notes of orange blossom and fresh straw coming through with air. The medium bodied palate has a pleasant citrusy character and great freshness.

 – Ty

2015 La Caña Alberiño

Albariño hails from a region called Rías Baixas in northwestern Spain. This example is bursting with classic aromas of peach and lime zest. On the pallet it is quite zippy with lots of acidity and freshness. Pair with fresh seafood dishes like paella or oysters.

 -Keegan

Poggio alla Guardia

The Poggio alla Guardia is a deep, but relaxed wine that takes me back to the hills of Tuscany. It’s a blend of sangiovese, merlot, and cabernet sauvignon, that pairs excellently with hearty pasta dishes or grilled meats. Red wine lovers will appreciate the fresh fruit aroma complemented with a considerable note of graphite. This makes me think of hearty Italian meals served al fresco under the setting Tuscan sun. 

 – Walker

Evil Twin Ron and the Beast Ryan

A big robust take on the saison style. This beer is packed with beautiful aromas of citrus and grass,  along with an interesting and complex combination of funky aromas that are often found in this style of beer. The beer pours a bright, hazy orange in the glass with an ample amount of fluffy white foam. The palate is slightly tart and citrusy, with a complex finish that really makes the beer for me. The beer is a bit heavier than other saisons but it still manages to be quite refreshing.

– Spencer

16th Anniversary Tasting

We’re celebrating 16 years in business with a wine tasting! Join us this Saturday from 1-4pm to taste some of our favorite wines from over the years. Check out the wines we’ll have on hand to choose from below!

Teeter-Totter Cabernet Sauvignon

Owned and made by Napa winemaker Benoit Touquette, this big and bold wine shows off ample deep, dark berry cherry fruits, dark soil, sweet spice, along with a little cigar and black fig smells and flavors.  It’s 75% cabernet sauvignon, 8% syrah, 6% cabernet franc, 6% merlot, 3% zinfandel,  2% petit verdot .It is a medium to full-bodied, round and  juicy wine that could be drunk now or over the next decade or more. 

Siesta Malbec

This is the James Bond of malbecs; smooth, suave, and almost sultry. Full of fruit flavors, but it carries an arsenal of black licorice, tea, and pepper to back it up. The 14 months it spend in oak add a delicate layer of five spice and adds restraint to its long finish. At only 13.8% alcohol, this wine shows a more elegant side than most other malbecs. 

Ferard Brunel Cotes du Rhone

This French blend of grenache and syrah is rather ripe, with plum and boysenberry confiture aromas and flavors lined with singed vanilla and licorice notes. The woodsy spine is more pronounced on the finish than the fleshy fruit, but the overall bright personality of the wine makes it an instant favorite. Lively and fresh, earthy and sophisticated, this wine drinks like a baby Chateauneuf; it has tons of peppery fruit from the Grenache and a strong backbone from the Syrah, with great balance. 

Produttori Barbaresco

The delicious 2011 Barbaresco is a very well-integrated and balanced wine that shows an impressive level of elegance. Soft oak spice is fused with red berry fruit and balsam herb. You feel some of the heat of the vintage in the ripeness of the fruit, but those qualities never subtract from the wine’s overall harmony. Soft fruit flavors are woven between tight tannins and long persistence.

King Estate Pinot Noir

This organically grown pinot noir from estate vineyards is blended with grapes from sustainably farmed vineyards throughout Oregon, where grapes are grown to strictly enforced standards. The wine was ages for 8 months in French oak before bottling, and displays notes of dark fruits, wood, and spice. 

Marques de Riscal Rioja Riserva

This Spanish blend consists of tempranillo, graciano, and mazuelo. It’s cherry-red colour with spicy, balsamic aromas of great complexity, with notes of ripe dark berries and light toasted nuances. On the palate it is full and tasty, with good structure and rounded, elegant tannins. The finish is long and fresh, with a slight reminder of the fine oak.

Raptor Ridge Pinot Gris

Heady aromas of ripe pear, juicy cantaloupe, and a hint of banana are seasoned with honey and an intriguing touch of spice. Rich and plush at first sip, transitioning to a crisp and palate-cleansing acidity that wraps around sunny flavors of lemon and fresh grated ginger. 

Schloss Vollrads Riesling

This riesling is a classic Spätlese (late harvest) without botrytis, very clear and fruity. Sweetness and acidity are perfectly balanced, so that the wine is centred and the taste lingers. Sun and the fruitiness of the grape join together in a dance on your tongue. The Schloss Vollrads Spätlese has a long aging potential.

Wolfberger Gewurztraminer

Gewurztraminer, with “gewurz” being German for “spicy,” is a grape variety used to make full-bodied wines with a powerful aroma. Gewurztraminer is perfect served with spicy cuisines – even those chili-hot – as well as strong cheeses like Munster. Its scent is an explosion of tropical fruits, citrus and spices, all blending into a fragrance that is both powerful and complex. 

Daniel Chotard Sancerre

This wine exudes a pungent mineral nose; you can taste the limestone in the rich, dry flavors. The Chotard family has been making wine for more than two centuries in Sancerre, so you can be sure there is a fair amount of heritage and family pride that goes into this wine. 

Jean Courtault Chablis

Golden color and very aromatic, with white flowers, fresh fruit, lime, citrus aromas as well as a bergamot, this wine has a pleasant mouthfeel.  There is a touch of acidity, revealing a deliciously integrated minerality that makes this an excellent introduction to French Chablis. 

JCB No. 21 Brut Rosé Cremant de Bourgogne

Each JCB wine is known by a number. And each number has deep significance for Jean-Charles Boisset, the collection’s creator and namesake. Jean-Charles’ philosophy of wine has been profoundly shaped by the wine region where he was born and raised: Burgundy’s famous Côte d’Or, which translates to the Gold Coast. No. 21 honors this connection and heritage, for 21 is the French government’s “Department” number for the Côte d’Or.

Raptor Ridge Rosé of Pinot Noir

This beautifully-hued rose is fruit salad in a bottle!  Strawberry, watermelon, pie cherry and kiwi greet the senses with each swirl.  Rhubarb, Rainier cherry, and pomegranate dance across the palate– a zesty interplay between acid and tannin.  Sip as an aperitif or enjoy its food-friendly compatibility with a variety of dishes. 

The Beginner’s Guide to Chardonnay

by Seth Eli Barlow

Out of all the white grape varietals in the world, none are more widely planted than chardonnay. And if you think about it, it makes sense, right? I feel like the shelves of wine shops all over the world runneth over with chardonnay. Open the fridge of any suburban family and you’re likely to find a bottle of it. Every liquor store in town is going to carry it from at least five producers, and chardonnay always seems to be a wine that people find early in their wine drinking lives.

Often chardonnay gets a bad rap. I think this is because there is just so much of it produced. Unfortunately, with almost 500,000 acres of chardonnay planted around the world, there are more than a few bad bottles floating around.

So what makes chardonnay so awesome?

Well, let me step up on my soapbox…

Climate Matters

As with all grape varieties, place matters, but this is especially evident with chardonnay. The smell and taste of golden apples are present in almost all chardonnays, but the additional notes vary wildly based on local climate. Chardonnay from warmer climates, like Napa Valley in California or Australia can be almost tropical, with notes than can include papaya, mango, and even pineapple.

On the other hand, cooler climate chardonnays skew more towards Granny Smith apples, lemon, lime, and chalk. You’ll find those flavors in chardonnays from Oregon, Washington, and some cooler parts of both California and France. Just like flavor, the acidity of the wine also depends on climate. A higher growing temperature will result in a lower acidity wine, while cooler climates result in higher acidity.The same can be said for alcohol content, as well.

Creamy vs. Crisp

Just as there is a duality in the chardonnays that grow in warm versus cold climates, chardonnays can also be roughly divided by their texture. As we talked about in our post on tasting wine like a sommelier (click here if you missed it!), texture is the way a wine feels in your mouth, and chardonnays are generally either quite light and crisp or rather heavy and creamy. The reason for this in addition to climate is the introduction of oak to the wine. Oak imparts a totally new set of flavors into the wine. We talked a lot more about oak aging in a blog post here, but the tell-tell signs of oak are flavors of butter, toast, dill, and coconut.Primary Shades

It isn’t the oak aging itself that can make the wine feel thick or creamy. This texture is caused by a process called malolactic fermentation, and it can happen in any storage container, from oak barrel to steel tanks. Malolactic fermentation is the process of yeast cells transforming malic acid (the sharp acid in apples and lemons) into the softer and rounder lactic acid (the same kind of acid as in milk). In a side-by-side comparison, the transformation is striking and adds another layer of complexity to many wines. A good “rule of thumb” is that unoaked chardonnays will be lighter in color, more like straw or pale yellow, while oaked chardonnay will take on a deeper yellow, almost golden hue.

You can find excellent examples of these creamy, well-oaked chardonnays from all over the world, but some of the come from places like Napa Valley, Australia, northern Italy, the Burgundy region of France. Unoaked, crisp wines can also come from anywhere, with many notable producers in the French region of Chablis in Burgundy, Oregon, France’s Loire Valley, and New Zealand.

The Other Faces of Chardonnay

As I said before, chardonnay is incredibly versatile, it can be transformed into almost endless expressions through different winemaking techniques and practices. Two of the most common are as a sparkling wine and as a blending grape.

Chardonnay is the workhorse of the three grapes that make Champagne: chardonnay, pinot noir, and pinot meunier. A Champagne made only of chardonnay is referred to as a Blanc de Blanc, or essentially “white of whites.”  A Blanc de Blanc can be made anywhere in the world, and the grapes for these wines are often the first to be harvested so that they don’t get too ripe and lose their natural acidity.These wines are ridiculously good and get even better (think more creamy and nutty) with age.

As a blending grape, chardonnay can take on an entire rainbow of additional flavors. You’ll commonly see it blending with grapes such as sauvignon blanc in France’s Loire Valley, or with viognier in warmer climates. In cooler climates, it often blended with riesling for additional aromatic notes. In California, some winemakers are even experimenting by blending it with semillon or even moscato.

Pairing Chardonnay

If you’re now worried about finding the right food to pair with all of these different styles, don’t be! As with all wine, the key here is to find a food and a wine that you really like and enjoy them together. It shouldn’t be a stressful process, so here are a few ideas to guide you:

  • For cheese, the softer the better, both goat and cow’s milk will be fine.
  • White meat, like chicken and fish are your friends.
  • The more golden the wine, the heavier the food. For a well-oaked California chardonnay, try something heavier like a corn chowder or pasta in an alfredo sauce. For a light chardonnay like those from Chablis, stick to a class pairing like oysters, scallops, or fish.
  • Bubbles help cut through salt, so pair your Blanc de Blanc with french fries, fried chicken, or other guilty pleasures.

Sangria Made Simple

by Susie Long

‘Sangria’ has become synonymous with ‘wine punch’ for most people, but it actually holds a specific place in beverage history.  Around 200 BC, the Romans swept through the Iberian peninsula, planting vineyards as they went. Historically, wine was added to water to kill any bacteria and make it safe to drink.  2,000 years ago, however, winemaking wasn’t the skilled art that it can be today.  Herbs and spices were added to hide any off-putting flavors in the wine.  Eventually, even after potable water became easier to find, the custom was so popular that it began common for people to make their own blends of red wine and herbs. The Latin root of the word ‘sangria’ is sanguis, or blood.

A version of sangria was first made my Roman settlers in Spain

A version of sangria was first made my Roman settlers in Spain

Wine punches are not limited to Spain. In 1800’s Britain ‘Claret Cup Punch’ was an incredibly popular cocktail.  ‘Claret’ is the name the British gave to the red wines of Bordeaux during this time period. The wine would be mixed with lemon, sugar, carbonated water, and whatever else the creator desired (fruit, bitters, sherry, rum, juice, etc.)

Today, making your own delicious sangria is easy, so long as you follow a few simple steps.  I’m going to cover a white and red sangria, as many people have strong feelings on which is better.

So, red sangria.  The most common question I hear is “What type of wine should I use for sangria?”  The short answer is any wine that you like.  Sangria has no rules.  The long answer is that you should consider what flavors you will be adding and pair accordingly.  Something from Spain- maybe a Rioja, would be a wonderful traditional base for sangria made with brandy, orange slices, honey, and lemon juice.  If you are making something more rich, maybe adding pomegranate, rum, orange liqueur, and blackberries, a cabernet with more tannins would stand up to these strong flavors.  If you are thinking strawberries, raspberries, and rose water, a lovely pinot noir should work nicely.

While it may not be the traditional choice for sangria, white wines create delicious, refreshing drinks for the summertime.  Lighter and more tropical fruits are easier to use in this version as well. If you like sweet wines, moscato makes a great sangria. Peach nectar, raspberries, and strawberry would be a great combination of fruits for this wine. If you like something more crisp, use a sauvignon blanc. I’d use basil to enhance the grassy flavors of the wine alongside pineapple, watermelon, and a touch of elderflower liqueur.

Be sure to remember...

  • You’ll want to use a wine of reasonable quality, but there is no reason to break out the good stuff for a good batch of sangria.
  • Let you sangria sit for a bit after assembling. Preferably overnight- covered and in the fridge.
  • If you add liquor to your sangria, you will be fortifying it. If you want to be able to sip on it for a few days or it will be sitting out for a period of time, this is a good idea.
  • This is a premium idea for when you have lots of random wine to get rid of or someone sends you and over-large fruit bouquet.
  • Taste as you go.  Yes, the flavor will change as it marinates, but in general, this is a trial and error type of creation and you can always add more stuff.
  • In Spain, sangria is often served over ice and topped with soda water.  In the Arkansas heat, this is probably a good idea. Wait until the sangria is in the glass to add the soda water- keeps it fizzy.
  • As far as stemware goes, it will look great on Instagram if you serve in wine glasses with colorful, fresh fruit to garnish.  If you don’t participate in this silliness, anything from fine crystal to solo cups will work.
  • If you don’t have much time to let your sangria sit, choose fruits that are soft and/or porous.  I’ve seen watermelon turn a white wine pink in 10 minutes flat.  Also, in this case, fruit juice is your friend.   

 

And that’s it! You’re ready to create an awesome (and custom!) drink. Be sure to let us know when the party is!