Tuesday - Saturday
12 PM - 8 PM
are the March, 2008 Featured Wines for the Wines
by Jennifer Wine Club.
Gordon Brothers Sauvignon Blanc
2006 vintage was yet another year of perfect
grape growing weather in Washington
State. After a wetter than normal spring,
a long, hot summer blossomed, decreasing
the quantity harvested, but increasing
the quality. Autumn was ideal with dry
conditions, making harvest pleasant and
Sauvignon Blanc was picked at the peak of flavor
in order to maximize the varietal
character. The wine was whole cluster pressed
to tank and allowed to settle. A small
portion of the juice was taken to neutral
oak barrels for richness and body without
new oak influence. The remainder of the
juice was fermented in stainless steel
to retain the crisp acidity and forward
fruit flavors that are so abundant in the
Gordon Brothers vineyard.
aromas of apricot and melon greet the nose. The palate is fresh and crisp
with flavors of tropical pineapple and citrus. Lively acids
leave your tongue tingling pleasantly.
This wine will pair wonderfully with shellfish
and your favorite appetizers. For a sensory
delight, try this wine with a flavorful
Points and "Best Buy" - Wine
Cantine Sant'Agata "Altea"
legend tells, it was the year 665 when Grimoaldo,
King of the Lombards, freed the town of Asti which
the transalpine Frankish troops had been besieging
for several days. The triumphant soldiers celebrated
by drinking a local red wine of intense color and
clean and lingering fragrance, and Grimoaldo
the wine the
invading Barbarians had drunk should be called
Barbera and that the royal table should never be
historical reference indicates that this vine has
always been growing on these soils
and that a pure and generous wine, equally appreciated
when new or aged some years, has been made here since
the ancient times.
Ruby when new, it turns garnet red when aged.
It is a wine with a clear scent of honey, bitter
and cherries. Refining in small barrels of oak for
6 to 10 months enhances its dry, pleasingly bitter-tinged
taste with a rich and harmonious flavor.
Barbera goes well with rice and pasta
and with any type of meat; it is perfect with ravioli
stuffed with various fillings as custom and season
dictate; but it is with stew, to which it contributes
flavor already in cooking, that it is most praised.
by Jennifer is also proud to announce our new "Cellar
Club", featuring a new wine each month suitable for
long-term aging. Call the shop and ask for Jennifer for all
the details on this exciting new Club, or visit our Featured
Cellar Club Wine page for details on this month's selection.