Wines By Jennifer


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Parkville, Missouri 64152

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Tasting Room

Wines by Jennifer®

Week of October 23rd, 2018

White Wines

  • The strength and rigor required to farm the steep slopes of the Langhe hills is legendary. This dramatic landscape, iconic of northern Italy’s Piedmont region, would stress and fatigue many growers. This delightful Arneis features a heady perfume of apricot and flowers, with a luscious texture balanced by crisp acidity and mineral notes. Pair with the “Crostini with Prosciutto di Parma” from our Wines by Jennifer® Cookbook!
  • The fruit for this sprightly Weissburgunder (Pinot Blanc) comes from Rheinhessen vineyards that are carved out of volcanic hills. It is blossomy fresh, with a bounty of crisp white peach and apricot flavors. Lively and light-footed, it's an invigorating thirst quencher finishing on a zesty spray of lime and mineral.

Red Wines

  • Born from a unique terroir, the essence of this wine comes from the volcanic soils of Sicily's Mount Etna, one of the most important wine regions in Italy. The wine is made from Nerello Cappuccio and Nerello Mascalese, among the island’s most widely grown varieties. It is characterized by great freshness, superior aging potential, and exceptional drinkability.
  • Fruit is sourced from the east side of Paso Robles, where the vines get a lot of sunlight and substantial heat. Green bell pepper, barbecue seasonings, and jammy, black plum aromas. Medium-bodied, with hints of blackberry and chocolate flavors. Smooth, silky tannins add balance and structure to the lingering finish. Pair alongside garlic and spinach-stuffed chicken meatballs or beef tenderloin with braised red cabbage.
  • This crazy California blend contains nine varietals: Cabernet Franc, Merlot, Syrah, Cabernet Sauvignon, Grenache, Mouvedre, Malbec, Petit Verdot, and Barbera. This exceptionally dark-hued wine captures your attention right out of the bottle, with its meaty aromatics full of dark fruits and pepper. The finely grained and textured palate is full of dark chocolate, berry pie, and white pepper notes wonderfully framed by sturdy tannins.
  • This beautiful Barossa Valley Shiraz shows intense aromatics of blood plums and brambly dark berry fruit. Subtle oak notes of sumac and lavender are woven with fresh, plump, and supple dark berry fruit that show strength and liveliness all the way through the finish. It's a natural for good ole KC BBQ!

Appetizer of the Week

Salami, Cheese & Cracker Plate

Salami, Cheese & Cracker Plate - $10

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!

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And Now Introducing:

Wines by Jennifer® Wine Flights!

($10 Club Members/$12 Guests)

The Wines by Jennifer® Wine Flights program was developed to allow introduction, exploration and comparison into specific wine styles, regions, varietals, wineries and winemakers. A Flight will consist of three 2-ounce pours, served in unison.

Featured Flight: Que Syrah, Sirah, Shiraz!

Inky is a word often used to describe Syrah. Syrupy but not sweet, it is redolent of spices, olives, plums; the scents of a leather-bound book, pipe smoke and flame grilled meat, mixed with tar and anise. Syrah came to prominence in the eighteenth century in the Rhône Valley of France, where this noble grape is blended primarily with Grenache and Mourvèdre.

This sauvage Rhône Valley Syrah has a firm background of anise and a plump fruit profile loaded with black plum and spiced deliciousness. The soft tannins, full body and wild nature of this red wine work very well with gamey roast lamb, funky cheeses and robust earthy stews. Brezème is a viticultural area located just south of Valence within the Côtes du Rhône region, and is exclusively planted to Syrah.

Petite Sirah (similar name, often confused with, and a distant cousin to Syrah)
In France in the late 1800s, a botanist named Dr. François Durif crossed the rare Peloursin grape with Syrah and named the resulting grape after himself: Durif. Shortly thereafter, it was brought to the United States, specifically California, where it has thrived under the name Petite Sirah. Petite Sirah produces inky, dark, purple colored wines that offer flavors of black pepper, blackberries, blueberries, spice and licorice. Petite Sirah wines are often intense, chewy, masculine wines when they are young, providing massive amounts of tannin and high levels of acidity. Wines made from Petite Sirah can age and improve for decades.

This California Petite Sirah has bold aromas of boysenberry, blackberry, and fig jam that greet you in the nose. The inviting aromas lead to a medium palate with a core of juicy fruit flavors, toasted hazelnut and baking spice notes. The wine spends 10 months in a combination of French and Hungarian oak, resulting in firm yet well-integrated tannins.

Shiraz (Syrah)
The modern Shiraz grape was brought to Australia by James Busby, the father of Australian wine. Busby travelled through Spain and France collecting vine cuttings that were the foundation of the Australian wine industry. Despite being genetically identical to Syrah, the Shiraz grape tastes and looks different compared to its European and American siblings, especially when grown in warm climates. Shiraz is the top varietal planted in Australia. The name is an homage to the (false) legend that the grape originated in the ancient Iranian Persian city of the same name.

This Barossa Valley Shiraz has intense aromas of blood plums and brambly dark berry fruit alongside subtle oak notes. A fresh, plump, supple attack of dark berry fruit rolls though deep into the palate, still showing strength and liveliness all the way through to the finish. Serve with game meats fresh off, what else, the barbie!



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