New Wines to enjoy!

We have added a few wines to our list.

The goal was to keep up the quality of our wine offering, and to expand our offering of popular varietals.

This time we focused mainly on chardonnay. California chards to be exact.

Shafer Red Shoulder Ranch
Los Carneros, Napa, California

“An argument could be made that Shafer is turning out the finest non-malolactic Chardonnay in California.”
—ROBERT M. PARKER, JR., THE WINE ADVOCATE

Shafer’s single-vineyard Carneros-grown Chardonnay is produced from small-clustered clones of grapes selected for their low yields and distinctive flavors. Fermentation takes place within individual oak and stainless steel barrels using native yeasts. The wine matures on the lees for 14 months and since it undergoes no malolactic fermentation this Chardonnay retains a lively natural acidity. The vineyard is named for its Red-shouldered Hawks and other birds of prey, who play an important role in Shafer’s natural farming practices.

Robert Parker rated this wine 93 points on his Wine Advocate Web site.

Calera Chardonnay 2008
Central Coast, California

The 2008 Calera Central Coast Chardonnay begins with a soft hyacinth and pear blossom bouquet. On the palate we find tangerine zest and applesauce flavors with a hint of star anise and notes of sweet oak. A pleasant steely accent compliments the creamy texture and continues with a wonderful brightness and long silky finish.

Robert Parker rated this wine 90 points on his Wine Advocate Web site.

Plus we added a few Port wines. For a wonderful finish to our creatively flavorful food:

Warre’s Late Bottled Vintage 1999
Oporo, Portugal

Warre’s was alone for many years in continuing to make LBV in the same way as it had been made for generations; bottled without any fining or filtration after some 4 years of ageing in cask. This Port is then matured in bottle for at least another 4 years. This prolonged bottle ageing is crucial to the development of the superb “nose” and flavour which lend this Port a style and complexity very much akin to that of Vintage Port. Warre’s LBV is generally acknowledged to be the finest of its type.

Fonseca Bin no. 27 Finest Reserve
Oporto, Portugal

Fonseca Bin nº27 was created over a century ago for family consumption, and only released commercially in 1972. It is produced primarily from wines from Fonseca’s own quintas in the Cima Corgo and thus shows an exceptional quality and consistency from year to year. Blended from reserve wines selected for their superb fruit character and depth of color, it’s well-knit structure, rich, velvety full body and luscious blackcurrant and cherry flavors, also dominant in the bouquet, finish on an intense, lingering note.

No Port house is the inherited tradition of winemaking skill and knowledge more evident than at Fonseca Guimaraens, where the wines have been made by the same family since its foundation in 1822.

The Fonseca Guimaraens house style is one of richness and warmth, with a lush fruit intensity and a structure of both dimension and finesse. More voluptuous than massive, Fonseca Ports are coveted for their sumptuous yet refined body and great longevity.

Delicious wines to enjoy!

Next, I hope to bring in a few additional California Cabs, and maybe one more chard, onto the list. The goals of high quality wines with exceptional characteristics will be the guide, so I expect some exceptional sipping!

I also recently tasted a wonderful Torrontes from Spain that would be perfect for the warm summer evenings!

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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata


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    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue