August 2011 by B-21 Wine Company

The Buzz

B-21 Fine Wine & S p irit s Guid e t o Win e s f ro m Aro und the Wo rld

Est. 1948

SUMMER S PA R K L E R S Prosecco & Moscato

THE OTHER" WHITE PINOT "

GINTONICS"

of Spain

GLUTEUS MINIMUS

Best Gluten-Free Beer & Cider

MOUNTAINTOP CHARDONNAY Chalone Estate

VILLAGE LIFE PULIGNY MONTRACHET PLUS

BUYERS' BEST DEALS

August 2011

BUBBLES OF SUMMER

by Chris Sherman

Of all the sparkling wine in the world, none is more fun than Prosecco. Perhaps it's because it is not bone dry like some of the great bruts of Champagne. Or is it simply because Prosecco is less than half the price of French bubbles? Or that it is made with Italian style, particularly the romance of the Veneto? I'd say the latter, for while the Champenoise often say that Champagne makes everyday a celebration, Italians can and do enjoy sparkling anytime, with flair not fuss, morning 'til night, in cocktails, and with a little snack of fried calamari or bacalao. Who needs caviar?

SOMETHING NEW IS BUBBLING IN ASTI:

M O S C AT O

Moscato, made from various members of the muscat family, is one of the most enjoyable of Asti's Frizzante's, bursting with flowers and stone fruits in the nose and unabashedly sweet but cleanly so. Two of our favorites are from CASTELLO DEL POGGIO (90JO, $12.99), a light stepping bowl of fruit, and the 2010 PAOLO SARACCO (90SR, $14.99), one of Asti's top small Moscato growers. Intriguingly, Moscatos are reemerging on the U.S. west coast. The leader is still ROBERT MONDAVI'S MOSCATO D'ORO ($12.99 for 375ml) an exotic delight at the beginning of the meal or the end. 2 | B-21.com

The best Prosecco producers, like Nino Franco, Zardetto, and Mionetto, do not pretend to be Champagne. They fight vigorously to protect their own name and terroir â&#x20AC;&#x201C; wines made from Prosecco grapes in the delimited areas of Valdobbiadene and Conegliane, in the hills between Venice and the Alps. Prosecco from that region has now achieved DOCG status. Indeed Prosecco was only shared with the rest of the world in the last 25 to 30 years. Prosecco makers do not subscribe to the Champagne method of "fermenting in the bottle;'' they proudly endorse the Charmat process where the secondary fermentation is done in tank. Some call this "bulk'' processing with a sneer, other enjoy the fact that there's a lot more bubbly -- at a much lower price. Yet, making Prosecco is a very serious endeavor at the best like Nino Franco in Valdobbiadene. Almost 100 years old and one of

the first to export to the U.S. in the 1980s, Nino Franco's top cuvees have won Tre Biccheri from Gambero Rosso and top scores from the critics. My favorite is Franco's Rustico, from fairly high hillside vineyards, slightly off dry and creamy with firm & slightly mineral backbone. A big peachy nose makes it a perfect aperitif but I had it with buttery clams and mussels too. An elegant drink (90WA, 91CS, $15.99). For light hearted drinking and cocktail making, the Zardetto bubbly from Conegliano is ideal (88WA, $11.99). Peachy stuff, great ice cold, and also fun to play with. You can try a glass in risotto, but I'd take it to the bar and start experimenting. Any fresh fruit, especially summer berries or pomegranate, add instant punch. And prosecco was made for peaches; indeed the original Bellini is made with Prosecco, not the French sparkler, and pureĂŠd peaches. And I'm dying to try a Sbroggino: Prosecco, vodka, two scoops of lemon gelato and fresh mint. Now that's a summer drink. On the Rialto and everywhere else.

BIG by Summer Martin

WORLD SMALL BUDGET

"One can’t help but be impressed by the sheer number of impressive value wines coming from Argentina..." - Robert Parker's Wine Advocate

I can't agree more. But what does value mean? Most people associate "value" with cheap. But to B-21 "value" means high-quality wines that we drink every day. Wines that taste like they cost $30 or $40 but only cost $20 (at B-21, anyway). That's value you can drink up!

2009 AMANCAYA 1499 SM: When we opened the first bottle of 2009 Amancaya, the staff, myself included, went wild. I've had it in previous vintages, but this is the best I've ever tried. If you like Malbec or Cab blends, definitely give it a try! 92 POINTS

RAS: From the partnership

of Barons (Lafite) de Rothschild and the Catena family. This joint venture, called CaRo, makes the Amancaya cuvee with Malbec and Cabernet Sauvignon, and uses just the right amount of oak (very little) to show its elegance early. With Argentina's excellent fruit in 2009, and 30 year-old vines in the best vineyard sites this is more than a fine red, it's a beautiful wine that speaks to every level of wine appreciation and sophistication. 91 POINTS

2007 BODEGA NORTON MALBEC RESERVE 1499 SM: Bodega Norton's Malbec consistently

earns a 90 point score or higher from the Wine Spectator every year. In 2010 they included this very vintage in their Top 100 Wines of the Year. 90 POINTS

WS: "Very ripe and very primal still,

delivering a large core of velvety-textured raspberry, fig and boysenberry fruit that is liberally laced with dark toast, pastis and roasted vanilla. Should settle in nicely with modest cellaring, as the structure is dense, but polished and integrated. Drink now through 2011." 90 POINTS

2008 GRAFFIGNA CENTENARIO MALBEC 799 SM: Graffigna is one of the oldest wineries

in the region, and this wine was created to honor the 100th Anniversary of the winery founded by Santiago Graffigna whose family immigrated to Argentina from Italy. A part of Argentina's history for pennies! 89 POINTS

WA: "Opaque purple; spice box, incense,

lavender, and black fruit aromas; underlying structure." 90 POINTS

2009 THE SHOW MALBEC 1199

2009 CRIOS DE SUSANA BALBO MALBEC 1199 SM: I can't say enough about Susana Balbo's wines. You won't find a better Malbec out there for this price. 90 POINTS

WA: Blended with 10%

Bonarda; incense, spice box, underbrush, black cherry, savory, ripe, long. 90 POINTS

2010 CRIOS DE SUSANA BALBO TORRONTES 1199 SM: Hands down my favorite white wine right now!

WA: Some Mendoza

Torrontes in the blend; fragrant, dry, mouth-filling, the prototype Torrontes. 91 POINTS

2008 FESTIVO MALBEC 1299 SM: Made by one of my favorite wineries,

Bodegas Monteviejo, with roots in Bordeaux. A house favorite! 89 POINTS (91+SDR)

SM: This is made by the Cooking Channel's

"Three Thieves" who search for the best wine they can find and bottle it on reality TV. The Thieves include California's beloved Joel Gott. Yes, it's a "gimmick", but it's also good juice for the price. 88 POINTS

WE: Despite all the graphics and obscure

references on the front and back labels, this is ultimately a very good wine... a creamy, oak-rich Malbec with full red-berry, spice and cocoa flavors. It’s soft, subtle and smooth, but tastes and finishes properly. 88 POINTS

SS: “2008 Festivo is by far the best valued

malbec on the shelf! It is dark crimson in color with a fragrant nose of blueberries and spice. Medium bodied, hints of dark chocolate, a touch of smoke and minerality with delicious spice and plum characters steering to a lengthy finish.” 90 POINTS

B-21.com | 3

WS = WINE SPECTATOR, WA = ROBERT PARKER'S WINE ADVOCATE, ST = STEPHEN TANZER'S IWC, RAS = ROBERT SPRENTALL, SS = SHANNON SPRENTALL, SM = SUMMER MARTIN

CHALONE VINEYARD ESTATE by Shawn Reynolds 1800 feet above Monterey’s Salinas Valley on the Gavilan Mountain Range sits Chalone Vineyard Estate, its name a nod to indigenous Native American group, the Chollen. It’s the only winery in the Chalone AVA, enjoying a unique soil rife with limestone and calcium carbonate and a healthy dose of decomposed granite. Temperatures can fluctuate some 60 degrees in a day and the area receives but a foot or so of rain each year. Though a local fixture since the late 19th century, the winery finally took flight under new ownership in the 60s when Dick Graff, a Harvard music alum,

trained his sights on the property after tasting a wine produced with Chalone grapes. He went on to UC Davis to learn the art of winemaking and then saved the property from the throes of bankruptcy. Then Graff and his brothers, John and Peter, got to work, introducing the process of malolactic fermentation to California whites and crafting some of the U.S.’s first barrelfermented and aged wines. Some twelve years later, Chalone found itself in lofty company, when its Chardonnay placed third in the Judgment of Paris in 1976 where California faced off with France. That made Chalone a cult favorite and, in the decades since, a champion for the cool Chardonnays of the Central Coast. By the way, that '70s Chardonnay that wowed Paris was expensive stuff at the time, more than $6. Wish it cost that now, the 2008 (92WS, $17.99) is still a fine challenger to Burgundy's whites, full-bodied and layered with fruit that will last for years, a bit of toast, yet lively. Not $6, but still pure Chalone.

2008 CHALONE CHARDONNAY ESTATE $22.99 $1799 A rich, layered style, very Burgundian in style, with complex melon, fig, tangerine and light toasty oak. Full-bodied, deep and concentrated, yet light on its feet. Drink now through 2018. 92WS

2009 CHALONE CHARDONNAY $999 The Monterey County Chardonnay shows cool climate freshness in the fruit, along with good viscous texture and body, which is typical of our longer growing season. The wine has the classic citrus-pineapple tropical fruit aromas of our region, combined with luscious pear flavors, crisp acidity and bright floral aromas. The oak is beautifully integrated with the fruit. Impressive up front, the wine shows a very long, elegant finish.

THE OTHER WHITE PINOT by Shannon Sprentall I am not referring to the typical Pinot Grigio or Pinot Gris but another pigment-free mutation of Pinot Noir called Pinot Blanc (in France and Germany), Pinot Bianco (in Spain and Italy), Weissburgunder or Klevner (in Austria), Fehér Burgundi (in Hungary), Rulandské bílé (in Czech), and Rulandské biele (in Slovak). Yes, I agree that there are entirely too many labels for the same grape so we will stick to the two most common: Pinot Blanc and Pinot Bianco. Genetically the same, but bearing different profiles across the globe.

example, in France under Alsatian AOC, the Pinot Blanc can be a blend of four Pinot varieties in order to give it a more spicy and smoky flavor. More often than not, Alsatian Pinot Blanc is a blend of at least two grapes, which isn’t stated on the label, but is recognized as the staple; German and Austrian production can be either dry or sweet; and in the U.S., California vintners are producing Pinot Blanc with the same techniques used to make expensive Chardonnay.

In general, bottles labeled Pinot Blanc or Pinot Bianco offer fruity aromas, often of apple, citrus fruit, and floral characteristics. Those bottles that are varietally pure, though much more difficult to find, provide stronger floral notes, stone fruits, and expressive minerality. Regardless of the exact composition, this varietal is high in acidity; however, determining what exactly you are drinking is a little tricky. For

In a nutshell, don’t allow all the labels to deter you. And no need to question the composition, just know when this stuff is produced it is always made from the best of best. This variety is a hidden gem and offers a style for every white wine fan. Forget your usual summer wine and take a walk on the wild side with the other white Pinot.

2009 SAARSTEIN PINOT BLANC $1399

"Juicy ripe apple, almond, and subtle herbs constitute more familiar elements in this undeniably refreshing Pinot that will perhaps be more expressive after a short while longer in bottle, and should prove pleasurably versatile over the next couple of years." 87WA

2010 TERLANO PINOT BIANCO $1999

"Pale yellow with green reflexes. Fruity bouquet of apples and pears leads to a palate that is soft and full with a long finish." 91RAS

2008 TERLANO PINOT BIANCO VORBERG RISERVA $2199

"In the hilly zone of Vorberg (15001700 feet above sea level), selected grapes from limited yield of perfect and healthy fruit constitute the base for this cru Pinot Bianco." 95RAS B-21.com | 5

POP QUIZ: What To Pair With Burgers? We're grillin' and chillin' all around the country, and everyone's burger is different. Lean, prime or extra fat beef? Pork, lamb, chorizo, turkey, bison or veggie burger? But feta, cheddar, provolone or bleu? And the real toughie: which wine? Here are some of the favorites in our backyard.

Chris Sherman: 2009 Woop Woop Shiraz, Australia $899

I'm sure there's a food and wine pairing expert somewhere who agonizes over the mustard (Dijon or French's), the pickle (dill or sweet?) and onion (raw or grilled). Not me. It's a big sloppy burger, crackling black oustide, juicy red inside, molten cheese and as many garnishes as I can fit under the bun. It's a pleasure trove and I've got to give it up for the home boys of the barbie, the Aussies. A good Shiraz has the breadh and spice to match my kind of backyard burger. And the lads out in the Woop Woop, the far outback, deliver that, like blackberry jam with chocolate and curried mustard. Make mine a half-pounder and burn it! 89CS (89CS)

Rhett Beiletti: 2008 Chateau de Lascaux, France $1499

This elixir made of Grenache, Syrah and Mourvedre can take the heat of the grill and give it back good. While bold and spicy upfront, the wine gives that nice round palate feel that will absorb the grill’s smoky edge. Dig it! (90RB)

Summer Martin: 2009 Evodia by Bodegas Altovinum $799

When I think of pairing a wine with burgers I think of something big and juicy to match the heartiness of the beef. We tasted this new vintage of Evodia recently and everyone on staff was impressed with how great it is. Stephen Tanzer gives it a 90, and Parker calls it a “pleasure-bent effort” worth 89 points. It is made with 100% Garnacha grapes and is big but not heavy. As Tanzer says, “very suave” for a wine at this price, and it’s juicy enough to match any burger, even my favorite topped with bacon, guacamole and jalapenos! (BTW, regular price is 9.99, so catch this deal while you can through the end of the month) 90+SM (91WA)

Shannon Sprentall: 2009 Johannishof Riesling Charta, Germany $1599 I am a huge fan of a loaded burger and a New York dog. With heavier and greasier foods in the summer I prefer a wine that is light and refreshing. My last burger was paired with 2009 Johannishof Riesling Charta (dry-style). Its vibrant acidity and grapefruit notes complimented the medium rare juices to a tee! However its bathing suit season so cheeseburgers and dogs in moderation, gotta keep on eye on my girlish figure. ;) (90+SS, 91WS)

Shawn Reynolds: 2007 Marietta Angeli Cuvee, Alexander Valley $2699

I am of Irish heritage so I exist a touch on the melodramatic side. To that end, I want a big, hand-rolled burger patty sans bun slathered in spicy chili and crowned by a fistful of diced red onion, thick shreds of sharp cheddar, and a measure of Cholula. Deep, dark red, and bursting with cherries in a near-sweet assault, Marietta’s ’07 Angeli Cuvee is the perfect fire extinguisher. The Bilbros blend only the best Zinfandel, Carignane, and Petite Sirah and age for two years on French Oak. This is top shelf Old Vines Red for the baller. The ’05 was killer (93WA, 93SDR). The ’07 is better. 93+ from me. 6 | B-21.com

NO GAMBLING WITH PETER LEHMANN

by Chris Sherman

When I get to Australia, one place I've got to go is Peter Lehmann's cellar door. Cellar door is what Australians call a winery's tasting room, restaurant, and shop, which sounds less fussy in 'strine than "Hospitality Centre.'' Peter Lehmann's in the Barossa is considered one of the best in the country. In all the pictures I've seen, everybody's laughing or digging into an Aussie ploughman's platter of Oz cheese and salami. And last time I saw Doug Lehmann, he was as sunburned and hungry for a good time as a drover just in from two weeks in the outback. Why not? Peter Lehmann chose the Queen of Clubs as his insignia to symbolize the gamble on his winery in a 1979 wager won long ago. Lehmann's wines hold up an Australian reputation for good value and drinkability in serious but affordable products in the $15 range. Not the silly cheapo stuff, but always ten dollars more quality than you pay for. This earthy good nature is matched by an artstic sophistication. Lehmann supports Oz artists of stunning creativity - check out the soulful Queen of Clubs on the 2008 SHIRAZ. It's also the wine of Sydney Fringe and regular venue for the Day on the Green winery concert tours Down Under (Crowded House played last year, check out: http://youtube.com/watch?v=MUf7QN5GGuc) That these balance so well is no surprise. While Australian grape growers certainly farmed far from the Old World, they developed a special artistry in blending. Shiraz is the key to Peter Lehmann and the Barossa, but since the beginning the crew has been great blenders. That's proven by CLANCY'S BAROSSA RED (89CS, 88WS, $12.99) a beloved value at home and abroad, and a regular on the Wine Spectator's Top 100 list. It's half Shiraz plus Cabernet Sauvignon and a big punch of Merlot,

rich in fruit, soft in the mouth but with firm tannic structure. The new Layers line is a blender's triumph in red and white. Five grapes in each in combinations you won't find admitted anywhere else. For the Red Layers (90WS, 89CS, $14.99). Lehmann traipsed along the Mediterranean - Shiraz, Carignane, Grenache and Mourvedre - then nipped into the heart of Spain for Tempranillo. It's young-gun fun, black cherries, berries, plums and chocolate, currysturdy and burger-friendly. The WHITE is long on my kind of peachy floral aromas from Gewurz and Muscat, creamy with Semillon and Chard, with crisp crunch from Pinot Grigio (90CS, $14.99). More flavors than a sushi bar or tapas menu and bright enough for most of them. If you take your Barossa straight, LEHMANN'S pure SHIRAZ is deep and dark, plummy and chocolaty with intriguing texture, sturdy and muscular with a fine dusty finish (89WS, $12.99).

BUYERS' REPORT CHRIS SHERMAN, AUSTRALIA & ITALY

SHAWN REYNOLDS, WEST COAST

2009 YALUMBA Y SERIES VIOGNER: A Rhône white gets a great showing down under, peaches and cream plus crisp acid in the back. Get to know Planet V. 90CS $9.99

2010 FERRARI-CARANO FUME BLANC: Aromas of lime, kiwi, citrus, melon and a touch of grass are complemented by flavors of grapefruit, lemon, mango, and guava in Ferrari-Carano's 2010 Fumé Blanc. Cool, stainless steel tank fermentation gives this wine a crisp freshness while the subtle oak character from barrel aging adds complexity and depth. 91SDR $13.99

2007 CIACCI PICCOLOMINI IGT ROSSO: Piccolomini is a favorite Brunello producer, so very, very careful that their hand-medown Sangiovese in this Toscano Rosso is a plump, juicy bargain unbeatable at the price. 88WA BUDGET BUY $10.99 2009 MARCHETTI VERDICCHIO CASTELI DEI JESI: No more fishbottles and no more p.g. This is as crisp, but more complex and more minerals by the best producer in the Marche. 89+RAS SUMMER THRILLER $12.99 2007 E. PIRA & FIGLI DOLCETTO D'ALBA: Nebbiola's sibling in full blossom from a top Barolo grower. Ripe, rich and varietally pure. Elegant enough for Burgundy fans. 89+RAS, 89WA $15.99 2006 SILVIO GRASSO BAROLO NORMALE: Anything but normale in my book. This could be the Barolo buy of the decade. Great nebbiola grapes from LaMorra and Tuscany's best year. 93SR BEST VALUE $29.99

2009 SEGHESIO ZINFANDEL (SONOMA): "Bold aromas of briary wild berry and cracked pepper lead to plush and layered black raspberry, toasty sage and espresso flavors that finish with zesty tannins. Drink now through 2016." 90WS (90SDR, 88CG) $19.99 2008 LOUIS MARTINI CABERNET SAUVIGNON: Crafted from several of Sonoma County’s most prestigious appellations and blended seamlessly to bring together the unique characteristics of each. The wine offers many layers, featuring aromas and flavors of red cherry, blackberry and fresh sage with an underlying dry creek dustiness. Subtle herbal notes are complemented by additional layers of chocolate and vanilla, resulting in a complex, yet easy to enjoy, wine. 89+SDR $12.99 Alessio Federico, proprietor of Silvio Grasso

2007 ROBERT MONDAVI CABERNET SAUVIGNON OAKVILLE: "Good, bright rubyred. Highly expressive aromas and flavors of currant, rose petal and cardamom. At once sweet and delicate, with sneaky depth of flavor. This really spreads out to coat the mouth and finishes with impressive breadth. The most gentle and approachable of Mondavi's 2007 Cabernets. In 2007 we could wait as long as we wanted to pick, without getting dehydration like in 2006'" 92WE (91+SDR, 91WA, 91ST) $29.99 2007 RESPITE CABERNET SAUVIGNON REICHEL VINEYARD: "The 2007 Cabernet Sauvignon Reichel Vineyard possesses sweeter fruit, greater volume, more depth, and a full-bodied style revealing lots of camphor, creme de cassis, licorice, tobacco leaf, and a hint of graphite. It is a full-bodied, beautifully textured, pure, elegant, yet substantial Cabernet to enjoy over the next 15+ years." 93WA (93SDR) $49.99

SHANNON SPRENTALL, SOUTH AFRICA & GERMANY 2009 DR. PAULY BERGWEILER NOBLE HOUSE RIESLING QBA: “This displays a rich, supple texture and mouthwatering flavors of peach cobbler, cream, apricot and spice. The lush finish is long and focused, with touches of honey. Drink now through 2015.” 90WS (90SS) $9.99

2009 SCHLOSS SAARSTEIN PINOT BLANC: "Ripe and round, this wine's pear and apple flavors are unusually full bodied for a Saar wine. With its depth and alcohol, this could stand up to pork." 87W&S, BEST BUY (90SS) $13.99 2005 JOHANNISHOF RIESLING KABINETT "G": "All from the Johannisberger Goldatzel vineyard, this is labeled simply with a "G," as the estate uses only the names of Erstes Gewachs (first-growth) vineyards on the label. The 2005 is outstanding for its sense of definition and cool, fresh vibrancy, its green pear, guava and lime zest aromas sparkling like cut glass over a subtle core of spicy minerality." 92W&S (92SS) $17.99 2007 DR. PAULY BERGWEILER RIESLING SPATLESE BERNKASTLER BADSTUBE: "A distinctive mix of candied berry, floral and citrus aromas and flavors that pick up salty, mineral notes as it glides across the palate. Lovely texture and harmony, with a tangy, savory aftertaste. Drink now through 2030." 93WS (93SS) $26.99 2009 VON SCHUBERT MAXIMIN GRUNHAUSER RIESLING KABINETT ABTSBERG: "Racy and powerful, with a minerally, spicy aroma that leads to ripe flavors of glazed citrus, fennel, smoke and honeydew melon. There's plenty of dried mango as well, with a long, creamy finish that features peppery notes. Drink now through 2024." 93WS (94SS) $29.99

Maria Alvear of Bodegas Alvear was all smiles when she visited us at B-21 earlier this year!

SUMMER MARTIN, SPAIN ALVEAR PEDRO XIMENEZ 1927 SOLERA SHERRY: "From a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low. It is meant to be drunk alone at the end of a meal." 96WA $21.99 2010 LAGAR DE BOUZA ALBARINO: "You get a bouquet of stone fruit, melons and flowers as big as viognier, the fullness of a ripe Chard and the refreshing mineral edge of Riesling. That got the 2009 vintage on to the Top 100 of Wine Spectator. For me Albariño's fun plus it's a serious reflection of terroir. Albariño is no hybrid or blend, just pure Galicia. Fresh maritime climate plus the cool northern latitudes that make all the best white wines." 91RAS (90+SM) $14.99

2004 MUGA PRADO ENEA GRAN RESERVA: "Not quite as dense as the 2005 but is more expressive on the nose and rounder on the palate. It is a complete effort that should prove to be one of the best Prado Eneas Muga has produced." 94WA $49.99 2009 BODEGAS ATECA ATTECA OLD VINES: "Intense red and dark berry aromas are complemented by potpourri and smoky herbs. Broad, palate-coating dark fruit flavors become brighter with air and show a distinctly spicy character. Finishes with very good clarity and juicy persistence, repeating the berry and spice notes. This is a remarkable value. These vines are reportedly between 85 and 125 years old and yield less than a kilogram per vine." 91ST $12.99

2004 BODEGAS RIOJANAS RIOJA MONTE REAL RESERVA: "Dark red. Funky, herb-accented aromas of dried red fruits and flowers, along with a hint of leather. Supple and sweet, with a light touch to the spicy raspberry and cherry flavors. The soft finish leaves notes of fennel and rose pastille behind. Textbook traditional Rioja that's ready to drink." 90ST (Reg: Santiago Frias and Alberto de la Peña of 24.99) $19.99

Bodegas Riojanas with Summer Martin at Mise en Place

RHETT BEILETTI, FRANCE

B-21's Chris Sherman and Rhett Beiletti with Father and son team Paul Pernot et fils.

2007 CHATEAU D’AIGUILHE QUERRE (COTES DE CASTILLON): In the perfect state right now and providing max pleasure, plush and no edges... $15.99 2008 CHATEAU DE LASCAUX (COTEAUX DU LANGUEDOC): Burgers anyone?! Flip it and reverse it. (91WS & Top 100 #85 2010) $14.99 2009 PAUL PERNOT BOURGOGNE BLANC: Differs from the ’08 in that it is less racy but it is just as good... in fact, probably more versatile. $17.99 See more white burgundy from Paul Pernot on page 14! 2008 HENRI PERRUSSET MACON-VILLAGES: Did anyone say buttery? this is unoaked and seriously appealing Chardonnay. (88ST) $13.99 2008 SAVARY CHABLIS: Sharp and savory – and Savary – sorry, this is Chablis! ("...pretty and very fresh green fruit and sea breeze aromas that merge into denser, richer and fuller flavors that also offer up good Chablis character and fine finishing length." 88AM) $19.99

25 WINES YOU MUST TRY!

's 1 2 B-

ST U G U A 2010 Andre Brunel La Becassonn E E V "One of the finest examples of a dry white C么tes du Rh么ne. CU

L'ISLE SUR LA SORGUE

It is gutsy wine with a robust, honeysuckle-like nose and flavors. This boldly styled, rich, flavorful wine should be drunk within 2-3 years of the vintage." - Robert M. Parker, Jr.

BORN: 2010 BIRTHPLACE: Sorgues, France MAJOR: Roussanne GPA: 92RAS MINOR: Grenache Blanc & Clairette SIBLINGS: Les Cailloux Chateauneuf du Pape, CdR Sommelongue

FRIENDS: A ACTIVITIES in the Vauclu sur La Sorgu VALUES: Bo school Rh么n

ne C么tes du Rh么ne Blanc

Andre Brunel, Robert Parker, Bobby Kacher S: Visiting the old papal castles, biking and camping use, hunting antiques in the brocante market in L'Isle ue, paddling in canals, weaving silk & wool. old youth, innovation, muscular body, crispness, old ne whites.

$12

99 750ml

The sun never sets on the "GINTONICS" of Spain...

THE BEST SPANISH BEST BUYS FROM THE DUERO: 2007 Urban Ribera by O. Fournier....................1399 2004 Vina Mayor Reserva.................................2499 2007 Valduero Crianza......................................2499 2005 O. Fournier Spiga.....................................2999 2006 Dominio de Atauta...................................2999 2005 Resalte Crianza........................................2999 2005 Villacreces...............................................3499 2005 Valduero Reserva.....................................3499 2007 Aalto........................................................3999 2007 Hacienda Monasterio Crianza ��4999 2005 Hacienda Monasterio Crianza ��4999 2004 O. Fournier Alpha Spiga...........................3999

by Ch ris Sh erm an

RIBERA FOR THE COLLECTOR:

SPAIN

has many gastronomic glories at the table and in the wine cellar, but let me tell you about one at the bar: the gin and tonic. Yes, Spain, not London, or historic Plymouth (although there were a large number of Hugh Grant look alikes in wellcut suits and floppy manes). From Madrid to La Rioja itself and down to El Bulli, gin and tonic is the current Spanish cocktail of choice. My colleague Summer Martin had warned me about the Spanish passion for gintonics. They hold the "and" while adding a slew of extras. Very different drink here. Bigger, wildly popular and painstakingly diverse. As a big G&T fan I planned to make a study of Spanish gintonics in my last wine trip to Spain but didn't try a one in my first three days of wine tastings. I confessed my failure to the irrepressibe Juan Muga after a day of tasting in Haro and a four bottle dinner at Las Duelas in Los Agustinos, a 13th 12 | B-21.com

century convent converted into a grand hotel of ancient stone and modern flash. Must've been close to 1 am. "No problema," Juan said, "we'll have gintonics with coffee and dessert." The waiter wheels over a gleaming cart and the ritual began. Which gin of a dozen or so, dry or flowery? Juan and I went dry (Seagram's). Which tonic? The hip choice is Fever Tree, so cool it's endorsed by Ferran Adria. Fever Tree was created a few years ago by two Brits who wanted mixers with the natural botanical bite and premium quality to match a first-rate, craft gin. Delivery was not the usual sleek long drink but a fishbowl goblet, which seemed impossible at almost 2 a.m. I passed on a second round. There were more encounters than I could accept in good conscience, often after dinner, some available with extra kick from freshly ground nutmeg, coriander, and more. But always good gin, big glasses, and any time of day or night. Have a gintonic today.

2001 Resalte Gran Reserva...............................7999 2006 Aalto PS...................................................9999 2001 Valduero Gran Reserva...........................12499 2005 Villacreces Nebro...................................18999 1999 Vega Sicilia Unico..................................34999

MORE SIGHTS TO SEE: • Ribera del Duero has created their own “Ruta de Vino” to help you plan a visit next time you are in Spain at www.rutadelvinoriberadelduero.es. • In Bourgos visit the new Atapuerca museum of the prehistoric man. And of course try the famous morcilla de Burgos, the blood sausage of Burgos. Sounds gross, tastes great! • In Segovia, the place to go for roast suckling pig is Mesón de Candido, a very famous restaurant visited by multiple US Presidents. • Castillo de Peñafiel (Spanish Castles) Penafiel castle was built in the XIV century by Don Juan Manuel. This castle is notorious for its narrowness. The vineyards at Cepa 21

by Summer Martin WINES IN THE WORLD... ...COME FROM RIBERA DEL DUERO It is no coincidence that 3 of the 6 Spanish estates Robert Parker chose to be included in his book “The World’s Greatest Wine Estates” were from Ribera del Duero. The highest most acclaimed names in Spanish wine come from this region like Vega Sicilia and Pingus, and many of them lay along a stretch called “the golden mile”. Sounds glamorous, but in fact the Ribera is a largely flat, rocky terroir that is stricken with extreme temperatures. When it's summer it is excruciatingly hot with dry winds beating the vineyards. When it's winter, it is bone chilling cold and windy too. A constant change of seasons makes growers have to adapt to a much shorter growing season and they have. And many have mastered it in fact! Similar to Rioja, growers in Ribera use nearly 100% Tempranillo grapes that they refer to as “Tinto Fino”. But stepping away from tradition, many Ribera del Duero wines are using modern techniques to create some of the best wines in the world. A good example of this is Bodegas Emilio Moro in the town of Pesquera. The vineyards of Bodegas Emilio Moro were originally planted in 1932, however they did not begin marketing themselves as a winery until 1987. Since then they have made huge strides in Ribera del Duero and in Spain. Emilio Moro’s export manager visited us here in Tarpon Springs last year at a dinner at Currents Restaurant. Needless to say Moro's wines were a huge hit! EMILIO MORO (2006 - $19.99) has been a favorite of ours for years, and their new 2009 RESALSO ($11.99) has taken a regular place at my dinner table. We aren’t the only fans either! After looking at the pictures in their tasting room at the winery this June, turns out David Beckham

C21 Winery

and Tom Cruise are fans too posing with a gigantic bottle of MALLEOLUS (2006 - $59.99) But, you’ve gotta try their new venture CEPA21 (2006 - $21.99), or C21 as we B21s like to call it. It is their new, very modern winery just east of Pesquera and surrounded by Tinto Fino vineyards. You would never guess that in the middle of hundreds of vineyards you would fine the most modern and stylish winery, restaurant and even their own night club! But Emilio Moro isn’t all about glitter and fame. They created the Emilio Moro Foundation in 2008 to provide drinking water and the necessary sanitation to the neediest areas of the planet. An incredible cause that we applaud, so much so that we are making it our 12 on 21 charity. So for every case (of any wine) ordered online on August 21, 2011 we'll donate $1 per bottle to the Emilio Moro Foundation.

DRINK WINE so others can DRINK WATER!

PULIGNY-MONTRACHET: VILLAGE LIFE! by Rhett Beiletti

“…Puligny-Montrachet is the greatest white wine commune on earth.” Cote D’Or by Clive Coates (1997)

It’s all in the bottle to see, the glinting green-gold vitality of the Chardonnay wines of Puligny-Montrachet, the way the wine sits as though it were about to strike, but to taste it, of course, is the best way. The wines of this village are the most structured and balanced of the Chardonnay enclaves the world over, having much to do with its limestone-laced soils. Within Puligny’s confines are the grand cru vineyards of Chevalier-Montrachet and Bienvenues-Batard-Montrachet in their entirety while Montrachet and Batard-Montrachet abut both Puligny and Chassagne-Montrachet. Premier Cru too, many of

which, including ‘Les Folatieres’, ‘Les Pucelles’, provide near Grand Cru excitement at far less of an expense. Here are the wines of two of the agreed upon masters of that universe. Traditional in their approach and making wines of breed, authenticity and longevity, both Etienne Sauzet and Paul Pernot bottle all levels, village, Premier and Grand Cru. Paul Pernot actually sells off some grapes while Sauzet, due to a loss of land in a family settlement, supplements their production with the purchase of grapes from a few sources.

2006 Puligny-Montrachet 1er Les Folatieres 89-90ST �� $5999 2006 Puligny-Montrachet 1er ‘Les Pucelles’ 89-91ST �� $7999 2007 Puligny-Montrachet 1er Les Pucelles 92AM............. $8999 2008 Puligny-Montrachet.........................................................$3999 "A more elegant if similar nose features a bit more breadth that is imitated by the detailed, lemony and intense middle weight flavors that possess fine dry extract levels on the refined, focused and delineated."

89AM, 90RB

2008 Puligny-Montrachet 1er Les Pucelles.................$8999 "A pure, stylish and classy nose of honeysuckle and spice plus ripe peach and pear aromas marries into rich, naturally sweet and punchy medium-bodied flavors that possess a mouth coating and gorgeous silky texture, particularly on the intense, palate staining and lightly mineral-suffused finish. This is flat out terrific and absolutely worth your attention."

PA U L P E R N O T Paul Pernot, due to his quiet demeanor, is one of the most underrated producers of Puligny. However, the domaine is much renowned for the Premier Cru wines of Les Folatieres and Les Pucelles as well as the Grand Cru Bienvenues and Batard-Montrachet. In his groundbreaking work on the quilted vineyards of Burgundy, titled aptly Making Sense of Burgundy, Matt Kramer commented: “Should he someday choose to estate-bottle all of his wines, Pernot could rival Leflaive as the greatest Puligny domaine.” (this in 1990!)--All of the wines we buy are estate bottled. 14 | B-21.com

93AM, 93+RB

2008 Puligny-Montrachet 1er ‘Les Folatieres’ $6499 "From 3 sites, this 1er Cru wine is creamy and deep with outstanding focus and minerality." 93+RB

ETIENNE SAUZET

Sauzet wines are characterized by their stern quality when young and are known to last long and reward patience.

2007 Puligny-Montrachet 375ml...................................... $2699 2008 Puligny-Montrachet 375ml...................................... $2999 A discreet touch of wood sets off very pretty acacia blossom, pear and citrus aromas that precede rich, generous and sappy middle weight flavors that are slightly finer than those of the Chassagne and I like the mouth feel of the detailed and lingering finish. A worthy villages. 89BH

2007 Puligny-Montrachet 1er Hameau de Blagny.$7299 From over 50 year old vines in a high-elevation dimple a short way below his La Garenne... displays a ravishing diversity of floral perfume and herbal high notes; mingles briny, alkaline minerality with ripe peach and citrus on a bright, firm palate; and finishes with refined, focused, shimmering, and persistent projection of its many, just-described dimensions... 91WA

2008 Puligny-Montrachet 1er La Garenne.................. $7499 There is discreet wood influence that frames the pure, cool and high-toned green fruit and citrus zest aromas that introduce the rich but detailed mediumbodied flavors that possess good mid-palate concentration, all wrapped in a lingering and agreeably dry finish that exhibits a fine minerality as well as ample underlying tension. 90ST, 90AM

“Sauzet wines are reference-standard.”

- Matt Kramer “Making Sense of Burgundy” 2008 Puligny-Montrachet 1er Les Referts.................. $7999 The expressive nose offers pure aromas of sliced lemon, dried floral hints and spiced pear that complements well the notably rich and generous middle weight flavors that possess excellent midpalate volume while culminating in a dry and racy finish. 91AM

2008 Puligny-Montrachet 1er Champ Gain................ $7499 Exuberant and quite fresh with intense citrus, white fruit and floral hints serving as a graceful intro to the delicious, delineated and racy flavors blessed with good cut and a real sense of underlying tension on the minerally and balanced finish.

90AM, 89ST 2008 Puligny-Montrachet 1er Les Folatieres $8999 Impressively refined and ultra pure with a stylish and highly attractive nose of wet stone, white flower, spice hints and white orchard fruit aromas that precede similarly mineraldriven medium-bodied flavors that are energetic, tension-filled and gorgeously delineated on the faultlessly well-balanced finish. 92BH, 91ST

2007 Puligny-Montrachet 1er Champ Canet............. $7999 Sexy aromas of peach and nutmeg. Bigger, denser and richer than the high-altitude Folatieres, but energetic for all its chewiness thanks to firm acidity. Finishes saline and long. A wine like this will be extremely easy to digest, but give it three years in the cellar. 93ST, 92WA, 93AM

The Sauzet family

EXTINCT 5 STAR 20 YEAR-OLD by Shawn Reynolds AMERICAN WHISKEY “The last time I turned down a whiskey, I didn’t understand the question.”-Anonymous Prior to the Revolutionary War, rum was America’s “go to” tipple. Produced by a host of our Caribbean neighbors, rum was plentiful and wildly popular. Domestic whiskies were rare with the exception of remote, rural areas to which shipping was difficult and home distillation more cost effective. The onset of the American Revolution greatly inhibited the exchange of rum and molasses between the U.S. and the British West Indies, creating a new market for Scotch-Irish farmers skilled in the art of distillation, and whiskey quickly became an important staple for a young U.S. at war. During his stint as commander of the Continental Army, George Washington openly lamented about the morale of his charges. "When they are marching in hot or cold weather, in camp, in wet, on fatigue or in working parties,” he asserted, whiskey was “essential” for the retention of confidence. Distillers kicked production into high gear, using rye as the basis for America’s new spirit, at one point forcing a shortage of grain that hampered bread production. A newspaper reporter wrote that “in the neighborhood of Pittsburgh almost every other farm has a stillhouse on it…”

6999

Following the Revolution, the U.S. government found itself deep in debt. Legislators sought to ease financial pressure through the taxation of the throngs of successful distillers, inciting a Whiskey Rebellion. In the wake of the revolt, many fled to Kentucky – where corn replaced rye as the preferred crop – and put down roots for what would become the birthplace of bourbon. America’s affinity to whiskey in its various incarnations continued into the 20th century. In his 1952 address to the Mississippi State Assembly, Congressman Noah Sweat argued, “If when you say whiskey you mean the oil of conversation, the philosophic wine, the ale that is consumed when good fellows get together, that puts a song in their hearts and laughter on their lips, and the warm glow of contentment in their eyes; if you mean Christmas cheer; if you mean the stimulating drink that puts the spring in the old gentleman’s step on a frosty, crispy morning; if you mean the drink which enables a man to magnify his joy, and his happiness, and to forget, if only for a little while, life’s great tragedies, and heartaches, and sorrows… then certainly I am for it.” Damned straight, Noah. Known for world class rye and bourbon, Hirsch lingers on the lips of whiskey aficionados around the globe, despite having closed its doors in 1988. Rewind for a moment to 1987 – Congress investigates the Iran-Contra affair, Cosby sweaters warm Thursday night TV, Prozac arrives to calm the ailing, Cadillac debuts its Italian-designed Allanté convertible, which – by the way – you could fill for 89¢ a gallon while blasting Bon Jovi’s, “Livin’ on a Prayer,” and, as we eagerly shoveled in hot, buttered popcorn, Wall Street’s Gordon Gekko told us, “Greed is good.” That same year, the folks at Hirsch quietly filled one hundred and twenty

THE STINGER oak casks with bourbon mash whiskey. An astonishing twenty years later, new owners sprang the rested juice from its wooden cocoon. Since the cooperage employed was used, the whiskey couldn’t legally be labeled bourbon (which must age in new, charred oak barrels), so they bottled it as Hirsch 20-Year Aged American Whiskey. Artisanal importer Henry Preiss quickly snatched up the lot of this American treasure, the population of which currently stands at fewer than two hundred cases. The last of its kind in the world, we were lucky enough to secure an allocation of this treat to share with you. Twenty years on oak is pretty rare for an American whiskey and puts the Hirsch on par with the world’s finest Scotches. A nose of maple, ginger, spice, and a hint of cereal grain complement a palate oozing with warm, caramel butter, toasted almonds, baked biscuits, and apricots. With a mashbill that boasts over 80% corn, the Hirsch 20 borders on semi-sweet. Used casks add a new dimension, softening the spirit without contributing too much wood. As the distillery no longer exists, what’s left is left, so this is a fleeting chance to own a piece of American history. And for the sake of history I leave you with a quote from actor, comedian, and huge fan of the sauce, W.C. Fields, who once suggested, “Always carry a flagon of whiskey in case of snakebite…and, furthermore, always carry a small snake.”

WHAT DO THE CRITICS SAY? 95 POINTS, SHANNON SPRENTALL B-21’s Spirits Director 94 POINTS, SHAWN REYNOLDS B-21’s Resident Historian 5 STARS (RECOMMENDED) F. Paul Pacult’s Spirit Journal 4 STARS - BEVERAGE EXPERTS

CACHAÇA! The Florida summer started like two months ago. And crossing the parking lot to beach access in bare feet is a religious experience tantamount to high-stepping across the surface of Venus. What to drink while your feet convalesce in the surf? Cachaça. Oooh… say it again. Cachaça. Also known as aguardiente or fire water, cachaça is a Brazilian spirit similar to “agricultural” rum, meaning that it’s created from the juice of the sugar cane as opposed to “industrial” rum, which is made from molasses (a by-product of the sugar industry). Cachaça rules in caipirinha, Brazil’s national drink, a fresh, limey splash of rocket fuel straight to the dome. Derived from caipira, or ”person from the country” (we call ours rednecks), caipirinha is quite literally the drink of the people. So what’s caipirinha? Limeade. Minus water. Sub cachaça. Fire water indeed. Dónde están mis pantalones? I had my first (and only) experience with caipirinha at 18, sneaking onto the 9th hole after hours with a friend. At that age, I hadn’t yet upgraded my drinking software to include the straight liquor cruise control function and we tore through the entire bottle lickity split. Woof. It had the same

by Shawn Reynolds

effect as that flashy thing Tommy Lee Jones had in Men in Black. Tabula rasa. I really wish I could pull up the transcripts. Now that I’m a supermature adult with complete control over myself I shall try caipirinha again. Though this time I won’t have to sneak onto a golf course. We have a number of cachaças from which to choose, shippable anywhere in the Sunshine State. Hit us up for a comprehensive listing.

THE CAIPIRINHA RECIPE INGREDIENTS: • Cachaça • Sugar • Limes • Crushed ice • Rocks glass • Muddler (the non-business end of any large-handled kitchen utensil will do)

PREPARATION: 1. Cut the ends from a lime & discard. 2. Cut the lime in half lengthwise and cut out the white pith in the middle. 3. Quarter the two lime halves and place in glass. 4. Add 1-3 tablespoons of sugar. 5. Muddle lime and sugar. Be careful not to break the skin of the lime. 6. Pack crushed ice on top. 7. Fill with cachaça. 8. Shake for 15 seconds or so. 9. Garnish w/ a wedge or slice of lime. B-21.com | 17

A BIGGER

BOUQUET OF ROSES

by Chris Sherman We love roses and you do too. So much so that we sold out of the 2009 vintages of your favorite Domaine Tempier and Domaines Ott. Not to worry. Your summer has been saved

with the 2010 TEMPIER ($39.99) beloved of Kermit Lynch (and anyone who's tried Lulu's recipes) and the brilliantly crafted CHATEAU DE SELLE FROM OTT ($39.99). The best fresh vintages at picnic prices are the light and bright

by Chris Sherman A number of people live with a gluten-intolerant condition know as celiac disease. For those afflicted, the consumption of glutens damages the small intestine, precluding it from absorbing nutrients. It can be quite painful and, until recently, left the group unable to enjoy a frosty brewski.

Some estimates that one or two percent of the population are celiac and that many others, as many as 30 percent have varying degrees of sensitivity to barley malt or wheat. What to do... give up beer? It used to be that drastic, but no longer. Inventive craft brewers and mainstream breweries have come to the rescue (and found a market niche) with beers brewed from maltose corn syrup, sorghum, millet and pea, lentil or bean extract to replace barley malt. Today we are proud to offer an appealing selection of gluten-free beers. The leading provider NEW PLANET of Boulder, Colorado started a few years ago by Pedro Gonzalez, a celiac and an active environmentalist. Today New Planet makes three brews Off Grid Pale Ale, Raspberry Ale, and Tread Lightly Ale. Budweiser introduced Red Bridge, as the first national U.S. sorghum brand a few years ago, while St. Peter’s, a real ale specialist in East Anglia, made the first in the U.K.

MAS DE GOURGONNIER ($14.99) and the neon berry MAS DES BRESSADES from Costieres de Nimes ($12.99 NOW $9.99), spicy as a full red Rhône and stood in well with lamb chops. That gives B-21 a collection of 30 rosés, more than enough to get through a long hot summer.

New Planet Gluten Free Tasting: August 12, 4:30pm - 6:30pm With all these brands on hand, there are now suds for a variety of gluten-free palates.

BEER St Peters Sorghum Ale 16.9 oz.............. $549 Greens Discovery Amber Ale 16.9oz...... $599 Greens Quest Triple 16.9oz.................... $599 Greens Endeavour Dubble 16.9oz.......... $599 Red Bridge 6pk...................................... $749 New Planet Off Grid Pale Ale 4pk........... $899 New Planet Raspberry Ale 4pk............... $899 New Planet Tread Lightly Ale 4pk........... $899 Lakefront Brewery New Grist 6pk........... $899 Bard's Gold 6pk..................................... $999

CIDER Crispin Cider Honey Crisp 22oz............ $499 Crispin Cider Lansdowne 22oz.............. $499 Crispin Cider The Saint 22oz................. $599 Crispin Cider Brut 4pk........................... $699 Crispin Cider Original 4pk..................... $699 Fox Barrel Pacific Pear Cider 4pk........... $699 Fox Barrel Apricot Pear Cider 4pk.......... $699 Fox Barrel Blackberry Pear Cider 4pk..... $699 Fox Barrel Apple Cider 6pk.................... $899 Magners Pear Cider 4pk........................ $599 Magners Cider 6pk................................ $949 Jk Scrumpys Hard Cider 22oz................ $629

W H AT ' S H A P P E N I N â&#x20AC;&#x2122; AT B - 2 1 ?

AUGUST 2011 SUN

MON 1

*B-21 Express to Pinellas, Pasco, Tampa counties

TUE 2

*B-21 Express to Orlando

WED 3

*B-21 Express to Tampa & Polk and East Hillsborough

THU 4

FRI 5

**B-21 Express to *B-21 Express to Jacksonville Pinellas County Sarasota & Bradenton

S AT 6 1-3pm: White wines of Northern Italy

12-3pm: Tom 12-3pm: Eristoff Collins Cocktails w/ Vodka Tasting Bombay Sapphire Gin 1-4pm: Bacardi Rum 1-4pm: Brugal Rum

*B-21 Express to Pinellas, Pasco, Tampa counties

*B-21 Express to *B-21 Express to **B-21 Express to Tampa, Citrus, Pinellas County Miami and Hernando and West Sarasota & Bradenton Ft. Lauderdale Pasco

13 1-3pm: Ribera's Best Spanish Wine

12-3pm: Kraken Spiced Rum / 3 Olives 12-3pm: Grey Goose Flavored Vodka Vodka Flavors 1-4pm: Fireball 1-4pm: Appleton Rum Cordials

*B-21 Express to Pinellas, Pasco, Tampa counties

*B-21 Express to Orlando

*B-21 Express to Tampa & Polk and East Hillsborough

*B-21 Express to **B-21 Express to Pinellas County Naples & Ft. Myers Sarasota & Bradenton 12-3pm: Cazadores Tequila 1-4pm: Ron Abuelo Rum

1! 12 on 2 28

*B-21 Express to Pinellas, Pasco, Tampa counties

*B-21 Express to *B-21 Express to **B-21 Express to Pinellas County Tampa, Citrus, Vero & West Palm Hernando and West Sarasota & Bradenton Pasco 12-3pm: Seven Tiki Rum 1-4pm: Cupcake Vodka

29 *B-21 Express to Pinellas, Pasco, Tampa counties

*B-21 Express to Orlando

1-3pm: Safrican Tour: Wine Values Under $10 12-3pm: Rumchata Cream Liqueur 1-4pm: Alize

27 1-3pm: Wines from California 12-3pm: Kraken Spiced Rum / Hangar One Flavored Vodka 1-4pm: Pearl Vodka

*B-21 Express to Tampa & Polk and East Hillsborough Complimentary Wine Tasting Complimentary Spirits Tasting

Est. 1948

*$195 minimum order required **$500 minimum order required

43380 U.S. 19 N P.O. Box 849 Tarpon Springs, FL 34688-0849 888-B21-WINE (221-9463) 727-937-5049

Est. 1948

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B-21 Wine Company • www.B-21.com • CS@B-21.com • Monday-Saturday 9am-9pm • Sunday 11am-9pm

GRAND TASTING AND SALE

BURGUNDY, PINOT NOIR & CHARDONNAY August 28, 2pm - 5pm Burgundy lovers, mark your calendar. This is the day we pour the best of the latest vintages from the Côte d'Or and some worthies from the Côtes d'U.S. too. From Burgundy, we'll open 2007s and 2008s from favorite producers Anne Gros, Lamarche, Faiveley, Drouhin, Etienne Sauzet, Ch. de Maltroye, Maison LeRoy, Paul Pernot, Roland Rapet and more.

per person

by Friday, August 26th Includes choice of one (1) seminar per person (limited seating).

We also have American Pinots and Chards from the best producers we know in Oregon, Sonoma and the Central Coast: Lemelson, Cristom, Siduri, Sojourn, Ponzi, Solena, Willakenzie, Hansel, Patz & Hall. Join experts and vintners to taste and discuss trends in Burgundy and beyond. Our seminars have limited seating so sign up soon.

SEMINAR SCHEDULE 1 PM Pahlmeyer's U.S. Pinot and Chardonnay Arrive presented by Camille Cox of Pahlmeyer. 2 PM Comparison of Oregon and Burgundy Terroir with Master Sommelier Andy McNamara 3 PM The House of Faiveley: History and focus on Côtes de Nuits with Kirk Baker