White Wines

• Chenin Blanc is a signature wine for this producer. Barrel-fermented and completely dry, this is more French in style – certainly not a typical California-style Chenin Blanc. As in previous vintages, the 2002 vintage was whole cluster-pressed and cold settled. It was then racked with fine lees to 100% new French oak for nearly two weeks fermentation, after which the wine was racked to barrels for eight months of aging “sur lie.” It was not fined, but lightly filtered prior to bottling. Aromas of anise, honeysuckle and talc arise to greet the nose, while flavors of pippin apple and honey fill the mouth. A full, rich, creamy mid-palate is balanced by great acidity providing a clean, crisp finish. This is a great shellfish wine!
  

• Chardonnay, one of most common varieties in the world, has found an ideal habitat in Sicily and produces a very rich and intensively aromatic wine. This 2006 vintage shows harmonious, well-balanced flavor with fruity hints of red apple and nectarine and a delicate acidity. It pairs well with raw fish appetizers, pasta with vegetables, fish and white meats.
  
  
  Red Wines

• In French, the word Merlot means "young blackbird," referencing the grape's beautiful dark-blue color. Much of the wine world blends Merlot with Cabernet Sauvignon or Cabernet Franc. Merlot grapes ripen earlier, and have lower tannin and higher sugar levels than Cabernet Sauvignon. Merlot tends to be softer with slightly higher alcohol. High-quality Merlot is medium- to dark-red in color, with rich fruity characteristics such as black currant, cherry, and mint. Merlot wines are more supple than Cabernet Sauvignons, allowing them to be enjoyed earlier. Generally, Merlot does not age as long as Cabernet Sauvignon. Serve this 2006 from California with herb-encrusted pork tenderloin in a white wine sauce.
  

• Corbières is one of the largest wine appellations in France. To distinguish the wines, Corbières is further divided into 11 terroirs that produce mainly red wines. More and more wine is made in oak barrels, demonstrating a path toward quality taken by wine makers in Corbières. These wines are rich and spicy, full bodied and fruity, and typically offer good value. Like many wines from this region, this 2003 vintage is a blend of Carignan, Grenache, and Syrah. This is excellent with leg of lamb or lamb chops with lots of fennel (fresh if you can find it this time of year).
  

• This 2005 Cabernet Sauvignon reflects the vineyards of California's central coast, showing ripe, opulent fruit. You will find delightful cherry, blackberry and currant flavors, with a great finish of black pepper and toast which comes from nine months of aging in French and American oak barrels. Try this wine with a plate of cold smoked meats and cheeses.
  

Appetizer of the Week

Hummus with Pita Chips - $7

 

For more specific information on these great wines, or to taste for yourself, stop by the Tasting Room at Wines by Jennifer this week. We look forward to seeing you!