Sparkling Wine

• This Alsace producer pioneered Crémant production in 1971 and helped gain an Appellation Contrôlêe for the wine and for Alsace. Vinified by the classic Champagne Method, these are the best sparkling wines in France outside of Champagne itself. This non-vintage Blanc de Blancs is made from 100% Pinot Blanc, and is distinguished by a fine and elegant bead, a beautiful straw color, and a light, delicate palate. Delicious any time of day as an aperitif or with a wide variety of foods.
  

White Wines

• In the 19th century, many individual growers in this region of Germany joined together out of economic necessity to form small wine-growing cooperatives. After a variety of mergers, this cooperative emerged in 1969 and has been a hallmark of quality German wine ever since. This series features works of a member painter and wine grower, who uses Riesling instead of water to paint his pictures of regional historic sights. This 2007 Mosel-Saar-Ruwer Riesling shows a fruity bouquet, with peach and lemon on the palate. Serve chilled with chicken, pasta and salad, or as an aperitif.
  

• This Willamette Valley winery has a reputation for producing some of the state’s best examples of the popular Oregon grape, Pinot Gris. This wine is entirely stainless-steel fermented in the classic Pinot Grigio style, resulting in a light, crisp, approachable wine true to varietal character with beautifully balanced acidity. The 2006 vintage shows citrus, honeydew melon, and orange blossom on the nose, while the palate displays notes of fresh, green apple, ripe pears, meyer lemon, and lime zest. Serve this summer staple with grilled prawn skewers, fresh sashimi, peach cobbler, or homemade gelato, or chilled on its own!
  

Red Wines

• This 2006 Rhône-style blend from Santa Barbara County is inspired by the wines of Chateauneuf-du-Pape, where they have been blending these grapes together for centuries to create wines that are greater than the sum of their parts. Each grape adds its own nuance: Grenache (59%) adds rich raspberry flavors; Mourvèdre (23%) brings notes of blueberry; Syrah (15%) delivers flavors of blackberry and ripe tannins; and a touch (3%) of Cinsault gives dusty berry notes. These layers of flavor enable this wine to pair with a wide variety of foods ranging from mushroom pizza to rosemary-crusted leg of lamb.
  
  
• This wine comes from a smallish wine region of 13 villages at the northeastern corner of the Languedoc named for the Pic St.-Loup, a pointed mountain of 1500 feet that dominates the area. There are a wide range of microclimates here, making it possible to ripen the heat-loving Mourvèdre grape in one vineyard area, while using the cooler sites to produce elegant, strikingly Northern Rhône-like Syrah (the other key grape here is Grenache, while some Carignan and Cinsault are still grown). The 2005 vintage shows wild thyme and rosemary notes, blueberry and plum flavors. Best served at 65° with red meats, game and ripe cheese.
  
  
• This producer combines the old-world art of making wine with the science of data-driven principles. An impressive, easy-going Cabernet Sauvignon-driven (95%) blend from Lake County, California, it gives aromas of dried herbs, violet and lavender, and berry flavors of cassis and blackberry, with a long, elegant vanilla and mocha finish. Ripe, dense tannins complement the creamy mouthfeel. Aged 18 months in new French oak, the 2006 vintage is an everyday, food-friendly wine perfect with cheese, grilled vegetables and meats, including BBQ, skirt steak and ribeye.
  

Appetizer of the Week

Duck Pate & Toasts - $8

 

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!