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. 

This is part 2 of a last week’s blog post. If you missed part 1, you can find it here. 


As we discussed in Part 1 of this post, sommeliers use a grid-like system to assess wine. This allows them to use a number of key indicators in order to name a wine during a blind tasting. Here we’ll walk you through a tasting guide that we’ve designed for novice tasters to get a basic understanding of the process.

This first step in this entire process is to remember four letters: S N F S.

This stands for Sight, Nose, Flavor, and Structure. Personally, I remember this as “Some Noisey Flautists Smell.”  I was both in band and orchestra in high school, so ‘smelly flautists’ work for me, but whatever helps you remember the steps is fine, so long as it’s an easy mnemonic device that allows me to remember the four steps to the deductive tasting process: Sight, Nose, Flavor, and Structure.

Here I’ll take you through each step of the Tasting Guide using the example of Poggio alla Guardia, an Italian red wine from Tuscany.


The first part of our tasting guide is in many ways the easiest, or at least the most self-explanatory: Sight. The sight section is broken into 6 different steps:

Clarity: As far as clarity of a wine is concerned, I ask myself if I can read through the wine when holding it over a page of text. In the case of Poggio alla Guardia  the answer is no, but for many wines, especially white wines, you’ll have no problems making out words through the glass. Many wines will develop a slight haziness as they age. This is normal and a clue to the wines age.

Brightness: Brightness is a little bit tricky, and it’s best to have good light while determining it. Look at the way the overhead light reflects in the wine. That’s what you’re judging when you try to discern the brightness. For me, my wine is a very definite ‘dull.’

Color: On the Tasting Guide, there are lines for both red and white wines, but for my Italian red blend, only the red line is needed and it’s a decidedly garnet shade.

Rim variation: This concerns the change in color of the wine from the center of the glass to its outer edge. Some wines, especially older wines, will have a drastic change in color, but most young wines (maybe under 4 years old) will have very little if any change. Here, my wine is 2011 has no rim variation.

Staining: This measures the amount of red stain the wine leaves on the side of the glass. Once you’ve swirled your wine, you’ll notice a faint sheen on the glass. This only pertains to red wines. For my wine, I’ll mark “medium.”

Legs: Legs, sometimes called tears, are the way the wine slides down a glass after being swirled. Sometimes, you’ll notice that the wine begins to fall down the glass immediately, other times you’ll notice that will stay in place for several seconds before it falls. A general rule of thumb is that a wine with shorter legs (one that falls faster) will have either less alcohol and  less sugar than a wine with longer legs. My glass today has medium legs.


Here we smell the wine. Give it a good swirl and you’ll be ready to go!

Intensity: Right off the bat, as soon as I opened this bottle, I could smell and intense aroma of graphite, violets, and cherries. The farther you can smell a wine from your glass, the more intense it is.

Fruit: This is another field for which we have different lines for red and white wines. Red fruits, especially cherries and black cherries are dominating my glass. In a white wine, I would expect more apple and citrus aromas.

Fruit Character: The cherries here are abundant, but they definitely don’t smell fresh. I’d almost say they smelled just a little bit like the cherry jam I like on my toast in the mornings. Though the difference between under ripe and jammy fruit may seem small, when you smell or taste it in a wine, the difference become immediately noticeable.

Non-fruit Organics: Now this is always a tricky category – everyone’s palate is different and everyone picks up on something different. For my Italian red, I’m getting a very pronounced smell of violets (one of my favorite red wine smells!), and also a nice note of spiciness – some clove a white pepper.

Inorganics: This is where things always get really fun! Just like with our ‘non-fruit organics,’ different people can pick up on different things, and I always enjoy hearing different people’s take on the same wine. Right now, I’m getting a really heavy note of graphite (like a freshly sharpened pencil!)


You’re halfway through, and you finally get to taste your wine!

Fruit: Again, flavor is quite self-explanatory, it’s simply the flavors you find in the wine. On the palate I can taste, the black and red cherries are still there and they’re delicious!

Fruit character: Character describes the fruits we taste. Just like with the aroma, the cherries I’m tasting are quite jammy. Typically, wines with  jammy fruit come from hot climates, and this wine came from scorching-hot Central Italy.

Non-fruit Organics: The violets I smelled earlier are really overwhelmed  on the palate by notes of pepper, clove, and a really woodsy cedar note.

Inorganics: Like I said before, I’m getting a definite note of pencil shavings – it’s giving me a flashback to fourth grade!


You’re in the home stretch!

Sweetness: Wines can be made to varying degrees of sweetness, though most of them tend to fall in the range of Bone Dry (no sugar at all), to Off Dry, which is a barely perceptible amount of sugar. My wine today is a totally dry wine.

Tannin: This is that hard-to-describe aspect of wine that sometimes comes off as bitterness. It’s also what can make your mouth pucker after taking a drink of a wine. I’m rating my wine as High. This is a blend of merlot, cabernet sauvignon, and sangiovese, three grapes with high tannins.

Acid: I tend to feel acid in the back of my mouth, in the part of my mouth that tends to clench itself when I’m tasting something sour. My wine has low acidity. Another way to test acidity is to take a sip and see if it makes your mouth water. High acid wines do this while low acid ones will leave your mouth a bit dry.

Alcohol: I can definitely feel the burn of alcohol when I swallow, which tells me this wine has high alcohol. I check the bottle and it’s confirmed: 14.5%.

Body: An easy way to think about the body of a wine is to compare it to milk. Is the wine I’m drinking closer to whole milk, 2% or skim? Obviously, a skim milk-like wine is lighter bodied than a fuller-bodied, whole milk-like wine. My wine is decidedly full-bodied.

Texture: Texture describes the way the liquid feels in your mouth. Some wines can feel very lean, almost like water, while others, especially those that have been aged in oak often take on a creamy character. My wine tonight doesn’t fit into either of those categories and instead gives off a nice round texture.

Balance: Balance is asking if all aspects of a wine, the nose and palate, work together. Are there any single notes that awkwardly stick out? For my wine, though the aroma and taste of cherries are both strong, they’re held in balance by the rest of the wine’s aromas and flavors.

Length/Finish: I like to think of this as the length it takes for any trace of the wine to disappear from my palate. This will vary depending upon the kind of wine you’re drinking, but my wine today has quite a long finish.

Complexity: Complexity is a catch-all term that describes the wine in its entirety with all its different parts averaged as a whole. A more complex wine will have a wide variety of aromas and flavors that work in tandem with the wine’s acidity and tannins to create a wine that’s vivid in the glass. If you have been filling out the guide you can look back and see how many descriptor you used. I can easily mark my wine tonight as “high.”

Our Tasting Guide is by no mean comprehensive, but it’s a perfect way to broaden your own knowledge base. You can download a printable PDF of our Tasting Guide by clicking the link below.

OLooneys Tasting Guide

UPDATE: Look’s like the weather isn’t going to be on our side the weekend, but no worries! The event will be held indoors at War Memorial Stadium. See you there!


slide1You all know that the O’Looney’s crew loves a good party, and when we heard that the Little Rock Zoo was turning 90, we just had to get involved! This weekend is the Zoo’s annual Wild Wines event and once again we’re donating over 200 wines for the occasion! The attention to detail in the selection of wine for this event sets it apart from others. Live music areas keep you moving all night long and you’ll also get the chance to meet some animal friends along the way.

Oh – and did we mention that there is food from over 50 (yes, really, 50 – five zero) restaurants?

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Okay, there may not be twinkies, but you know the food’s going to be amazing.



The Reserve Wine Room
Join us in the Reserve Wine Room! Join wine sommelier and certified wine expert, Jonathan Looney (Who is that? Never heard of him…), in Cafe Africa for a VIP wine and food experience! YaYa’s Euro Bistro will offer delicious food pairings with better wines for an upgraded wine and food experience. The Reserve Wine Room also features a silent auction with unique paintings by Zoo animals and a chance to win a behind-the-scenes tour at the Zoo! The Reserve Room also features the most VIP guest of them all, a visit from a Zoo penguin! Reserve Room tickets also include admission to the general event. The Reserve Room is open from 6:00 p.m. to 8:00 p.m. in Cafe Africa.


Okay, so now that we’ve got your attention, here’s where it gets even better: This week you can get 15% off general admission tickets by using the code OLOONEYS15 when you purchase your tickets online. Want to come hang out with us in the Reserve Room? Sweet! Use the code OLOONEYS25 for 25% off tickets! Click here to purchase, and we’ll see you this weekend!


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