Wednesday Wine Flights 2014 A Taste of Tuscany
February 5
South American Sampler
March 5
The Iberian Peninsula
April 2
Wines of Sonoma
May 1
Sommelier Night at the Flight
September 3
Killer Cabs!
October 1
Thanksgiving Wines
November 5
Holiday Wine & Cheese
December 3
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2011 Carpineto Rosso di Montepulciano
2010 Poggio Capponi Chianti Riserva
With a pale garnet color and a nose of vanilla and sherry, this dry, medium-bodied wine has sour cherries and minerality on the palate, and a chalky, long finish.
2010 Pratale Toscana Rossa
This red has a brilliant ruby red color with hints of garnet and a bouquet of violets and wood. Its taste is velvety with red fruits and a long finish.
With a nose of violets and blackberry, this wine shows dark plum, blackberry and Bing cherries on the palate with cocoa and allspice notes. It is a mediumbodied classic Tuscan red.
Wednesday, February 5, 2014
A Taste of Tuscany With speakers Jacob Bacharach and Henry DeLuca
2010 Bolgheri “Sassello� Rosso With red and black fruit, and a bit of licorice, this red also has some peppery and spicy notes. This wine has medium tannins, well integrated oak, and an exceptionally long finish.
2010 Poggio Capponi Chianti Riserva
2011 Carpineto Rossa di Montepulciano
2010 Pratale Toscana Rossa
2010 Bolgheri “Sassello� Rosso
Riserva on a Chianti means that the wine spends a minimum of two years in oak and three months in the bottle aging.
This wine derives its name from the Renaissance town of Montepulciano, located in the province of Siena. The term "Nobile" means its production was reserved exclusively for the aristocratic families.
Tasting Notes:
This wine is a Bordeaux blend of60% Merlot, 20% Cabernet Sauvignon, 15% Cabernet Franc, and 5% Petit Verdot. Interestingly, none of these varietals are indigenous grapes to Italy. This blend gives the wine notes of earth, tobacco, and macchia (Mediterranean shrubs such as sage, juniper, and myrtle), which give it a savory mouth feel.
Wine Flight February 5, 2014
It is from vineyards planted to a minimum of 70% Sangiovese (Prugnolo Gentile) and a maximum of 30% of Canaiolo and other authorized grape varietals.
A Taste of Tuscany Tasting Notes:
With a pale garnet color and a nose of vanilla sweetness and hints of sherry, this dry, medium-bodied wine has sour cherries and minerality on the palate, and a chalky, long finish.
Food Pairings: The most prominent cooking additives in Tuscany are wine and olive oil. Tuscan and Umbrian oil is some of the finest in the world and comes in several gradients depending on the level of acidity. The more the olives are bruised before being pressed, the higher the acidity, which is why most olive picking is still done by hand. Olives are harvested and pressed in October, and the oil is best fresh.
Sangiovese's natural acidity matches up with foods like tomatoes and citrus and cuts through rich dishes like roasted veal with lemon and anise. In the summer, pair with Panzanella, a cold salad made of stale bread soaked in water and vinegar mixed with diced tomatoes, onions, and basil, all sprinkled with olive oil.
PLCB 32984 @ $12.99
On the nose, there are violet and blackberry notes with a touch of oak. On the palate dark plum, blackberry and Bing cherries intermix with shavings of cocoa and allspice. It is medium-bodied with well-integrated tannins and is a classic Tuscan red. It is 80% Sangiovese and 20% Merlot.
Tasting Notes:
Tasting Notes:
This wine is packed with red and black fruit, and distinctive anise and licorice notes, but the Cab Franc also brings some peppery and spicy notes to the wine. This is a very nice wine, with medium tannins, well integrated oak, and an exceptionally long finish.
This red has a brilliant ruby color with hints of garnet and a bouquet of violets and wood. Its taste is velvety with red fruits and a long finish.
Food Pairings:
Try with roasted quail stuffed with pate served in a puff pastry crust, rabbit stew, or pair with Tuscan kale and Cannellini beans.
PLCB 32869 @ $12.99 Chianti, historically sold in fiascos (straw flasks surrounding the bottles) originate because glasses were easier to blow with a round bottom and the basket allowed it to be upright. They have fallen out of favor recently, despite their charm.
Food Pairings:
Food Pairings:
Pair this wine with Pappardelle and white truffles. Natural truffles come in both black and white varieties and Tuscany is blessed to have both kinds growing underfoot.
PLCB 32901 @ $13.99
Pair this red with Fritto Misto, which is a mix of chicken, lamb, sweetbreads, artichokes, and zucchini dipped in bready egg batter and deep-fried in olive oil.
PLCB 32877 @ $10.99
2013 Leyda Sauvignon Blanc On the nose this wine shows herbal aromas & notes of lime, passion fruit & grapefruit. It is crisp & juicy on the palate, with a touch of mineral texture, giving it a persistent finish.
2012 Tilia Torrontes
2012 Tilia Bonarda
With a bouquet of yellow plum, dried flowers & grapefruit, this medium-bodied white has lively notes of citrus & peach fruit interwoven with delicate layers of jasmine blossoms & fresh herbs, with buttery notes towards the finish.
On the nose, this red has a pure, floral bouquet with dark cherries, cassis & a bit of licorice. Tasting the wine reveals juicy red berry fruit with some toasty edges, light minty notes, black pepper & a little vanilla.
Wednesday, March 5, 2014
South American Sampler With speakers Jacob Bacharach and Milko Miladinov
2012 Terranoble Reserva Carmenere This wine’s nose has ripe fig, black & red berries mixed with chocolate notes. On the palate, an intense fruity sensation comes up, with some coffee notes. It finishes with smooth & silky tannins.
Wine Flight March 5, 2014
2013 Leyda Sauvignon Blanc
2012 Tilia Torrontes
2012 Tilia Bonarda
During the day, sea breezes carried by the cold Humboldt Current penetrate inland Chile, and each night, cold air descends from the snow- covered peaks of the Andes. This interaction creates the broad daily temperature oscillation that these wine grapes need to develop fresh fruit flavors and crisp acidity.
These wines are named after the Tilia (Linden) tree commonly found throughout Argentina’s wine country. For years vineyard workers have used the flowers of the Tilia to make an herbal tea for enjoyment after a hard day’s work.
Bonarda, believed to have originated in Savoie, France, is actually Charbono (also known as Corbeau in France). Three different grapes go by the name “Bonarda” in Italy; different from that grown in Argentina.
South American Sampler
Tasting Notes: On the nose this wine shows herbal aromas and notes of lime, passion fruit and grapefruit. It is crisp and juicy on the palate, with a touch of mineral texture, giving it a persistent finish.
Chilean visionary painter Christian Schloe works includes digital art, painting, illustration and photography.
Food Pairings: Pair with Ostiones a la Parmesana, which are scallops on the shells in melted butter and covered with Parmesan cheese, then grilled, and served with a spritz of lemon. PLCB 538352 @ $11.99 12.5% ABV
Tasting Notes: With a bouquet of yellow plum, dried flowers and grapefruit, this medium-bodied white has lively notes of citrus and peach fruit interwoven with delicate layers of jasmine blossom and fresh herbs, and buttery notes towards the finish. This wine is light and fresh on the palate with excellent balance and a bright, crisp acidity. Food Pairings: Ingredients typically tough to pair with wine, such as herbs like tarragon and cilantro, pair beautifully with this Torrontes. Pair with broiled trout with cilantro and tarragon walnut sauce. Torrontes also pairs well with spicy foods so try it with Pebre, a basic condiment for any Chilean meal. This is a simple mix of finely chopped tomatoes, onions, cilantro and spicy ají, or red pepper paste. PLCB 533671 @ $10.99 13.5% ABV
Tasting Notes: On the nose, this red has a floral bouquet with dark cherries, cassis and a bit of licorice. Tasting the wine reveals red berry fruit with toasty edges, light minty notes, black pepper and a little vanilla.
2012 Terranoble Reserva Carmenere Carmenere was rediscovered in Chile in 1994 when winemakers visiting from France determined that what was thought to be Merlot throughout much of Chile was in truth Carmenere. This grape varietal is originally from the Médoc region of France. Carmerene is considered part of the original six red grapes of Bordeaux, France (along with Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot). Tasting Notes: With a red-violet color with blue tones in the glass, this wine’s nose has ripe fig, black and red berries mixed with chocolate notes. On the palate, an intense fruity sensation comes up, with some coffee and tobacco notes. It is well structured with smooth and silky tannins.
Food Pairings: Try with a bean spread made with one can crushed cannellini beans, a clove of garlic, a few capers, fresh parsley, thyme, and lemon juice. Serve on bruschetta and drizzle with olive oil. PLCB 534673 @ $10.99 13.5% ABV
Food Pairings: This grape’s unique character pairs perfectly with ingredients that are difficult to match such as garlic, bell peppers, some fresh herbs and eggplant. Or try with Chile’s favorite pastel de choclo (corn and meat pie). PLCB 539629 @$12.99 13.5% ABV
2012 Lima Vinho Verde With aromas of lemongrass and Mediterranean herbs, this wine has notes of white tea and crisp apple, pear and citrus flavors with a refreshing finish.
2011 Licia Albari単o
2008 Quinta da Garrida
With its apple, peach and melon bouquet, this spritzy white has flavors of white peach and green melon. It is crisp with a bit of brine on the clean finish.
This wine has ripe blackberry and plum flavors offset with hints of bitter mocha, spicy vanilla, black cherry and smoke. The flavors combine to produce a really smooth and complex wine which lingers through the finish.
Wednesday, April 2, 2014
The Iberian Peninsula With speakers Jacob Bacharach and Milko Miladinov
2006 Castillo Labastida Rioja Reserva This wine has leather, dry cherry, spice and balsam wood on the nose. The palate is balanced with meaty plum and berry flavors cut by proper acids. It is long on the finish, with tobacco notes and lasting berry length.
Wine Flight April 2, 2014
The Iberian Peninsula Levantine art consists of the oldest cave paintings in the world and is located in Iberia. This artwork dates as far back as 8,000 BC. The paintings are mostly made with bird feathers, red minerals and charcoal.
La Araña Caves, Spain.
2012 Lima Vinho Verde
2011 Licia Albariño
Joâo Portugal Ramos Alentejo, Portugal
Rias Baixas Galicia, Spain
Vinho Verde means green wine, suggesting not the color but that they are intended to be enjoyed in their energetic youth. Oenologist João Portugal Ramos composed this wine from 100% Loureiro grape.
Lícia is a shortening of Galicia, the autonomía in northwest Spain known for its Celtic influence and greenness due to the maritime climate.
Loureiro comes from the Portuguese word meaning "laurel" and the name was given to the grape because of the laurel scent and flavor that the grapes can have. Bay leaves come from the bay laurel tree, so the smell of bay leaves you most likely have in your spice cabinet is the smell of laurel. Tasting Notes: With a pale lemon-yellow color and aromas of lemongrass and Mediterranean herbs, this wine has undertones of white tea and minerality on the palate. It has crisp, apple and pear zesty acidity and mouth-filling flavors of citrus fruits and a long, refreshing finish. Food Pairings: Pair with Pulpo gallego (basically an octopus salad). “A la gallego” is anything cooked with paprika and olive oil. First, grill the octopus and then toss it in olive oil with paprika, a little cayenne, salt and black pepper, then squeeze lemon juice or sherry vinegar on it. PLCB 535790 @ $9.99 11.5% ABV
Man gathering honey
Tasting Notes: With its apple, peach and melon bouquet, this spritzy white has flavors of white peach and green melon. It is crisp with a bit of brine on the clean finish. Food Pairings: Try with Paella Valenciana ~ the national dish of Spain. Shrimp, scallops, clams, mussels, chicken, chorizo, and pork with rice seasoned with saffron. PLCB 532312 @ $15.99
12.5% ABV
2008 Quinta da Garrida Dao, Portugal
This red has 50% TourigaNacional, 40% Tinta-Roriz and 10% Jaen grape varietals. Tasting Notes: With a deep red color, this wine has smoky, ripe blackberry and plum flavors offset with hints of bitter mocha, spicy vanilla, black cherry and smoke. The flavors combine to a smooth, complex wine which lingers on the finish. Food Pairings: Cozido or cocido is a traditional stew of beef, pork, sausage (sometimes chicken) and cabbage, turnips, carrots, potatoes and collard greens with numerous regional variations throughout Iberia. It is part of the Portuguese and Spanish cuisine legacies.
2006 Castillo Labastida Rioja Reserva Labastida, Spain Riojas are Tempranillo based reds known for their oakiness. This wine is aged in 70% American and 30% French oak. The words Crianza, Reserva, and Gran Reserva on labels will give an indication as to how long the wine has been aged in wood (from youngest to eldest respectively). Tasting Notes: This wine opens with leather notes and quickly moves to dry cherry, spice and balsam wood. The palate is balanced with fairly thick and meaty plum and berry flavors cut by proper acids. It is long on the finish, with tobacco notes and lasting berry length. There’s quite a bit of mintiness to the wine, adding to its complexity.
The Dance of Cogul,
Food Pairings: Try with roasted capon, a young, neutered rooster, stuffed with bread, chorizo and smoked cheddar cheese then serve it with a sauce made with brown butter and sorrel, a slightly sour and acidic green herb.
PLCB 515654 @ $15.99
PLCB 541622 @ $23.99
14% ABV
14% ABV
2011 Chalk Hill Sauvignon Blanc With a nose of pineapple, lychee, pear, orange blossoms and thyme, this white has Meyer lemon, apricot, grapefruit and nectarine flavors with a juicy, spicy finish that has a touch of spices and crushed rock.
2010 Marimar Estate Chardonnay
2010 Sebastini Merlot
This white has a nose of gardenia and honeysuckle, plus a minerality reminiscent of wet pebbles, and a burst of citrus. A note of hazelnut and spice from the elegant oak carries through on the palate.
With sour cherry and oak spice on the nose, this wine also has kirsch and hints of tomato. It is a dry red with flavors of currant, herb, vanilla, oak and a bit of olive brine and Crème de Cassis liqueur.
Wednesday, May 7, 2014
The Wines of Sonoma With speaker Jacob Bacharach
2010 Chateau St. Jean Cabernet Sauvignon Ripe with aromas of blackberries, cloves, plum and chocolate, this red boasts dark berry fruits with notes of black tea and brown spice with a long finish.