While Sauvignon Blanc is closely associated with Bordeaux, many would argue that its spiritual home is actually the Loire Valley, which is about four hours north. Chenin Blanc is also widely grown in the Loire, but as you travel east, Sauvignon Blanc becomes the most important white variety. The cool climate here produces a tart flavor bomb, retaining Sauv Blanc’s natural acidity. And it’s been around a long time! According to Wine Folly, “The roots of Sauvignon Blanc are thought to lie in Loire Valley, where the grape was first mentioned in 1534 by writer François Rabelais (it was called “Fiers”). Apparently, it was a good cure for constipation – really!” So it’s tasty and good for you. The Petite Sauvage, also known as a “Baby Sancerre” due to its proximity to the famous winegrowing region, expresses an amalgamation of notes: hay, green herbs, lemon peel, lime, lemongrass, and minerality pervade the glass. Nutty and creamy Gruyère would be an excellent partner for the Petite Sauvage.
Winemaker Jane Dunkley’s LinkedIn profile simply says, “I make wine.” The Master of Wine candidate is being humble as her résumé reads like she is truly an expert, with time as a consultant oenologist in Umbria as well as winemaker at multiple places including Willow Bridge in Australia, Bonny Doon Vineyards, E&J Gallo, and, since 2022, Cakebread Cellars. Bezel is a second line for Cakebread, focusing on fruit-forward options from the Central Coast. A longer growing season coupled with ocean breezes, particularly in Paso Robles, contribute to wines that showcase complex aromas and bright fruit. And while Sauvignon Blanc only accounts for about 5% of total plantings in California, it has seen an uptick in popularity, especially among luxury wine producers. The Bezel is a refreshingly crisp take on the grape, exuding citrus blossom, lime zest, gooseberry, pink grapefruit, and, like the Petite Sauvage, fresh cut herbs. The most traditional pairing for Sauv Blanc is goat cheese or Chèvre with its soft texture and tangy bite.
On the border with Austria lies the Alto Adige DOC, or as its known to its German-speakers, Sudtirol. In far north Italy, this wine region is entrenched in the Southern Limestone Alps; Veneto lies to the east, Lombardy is to the west, and the Tirol region of Austria is directly north. Red grapes must be able to thrive in the cool alpine climate, and the most widely planted red grape here is Schiava, which we have previously had in our club. Pinot Nero is tied for second most planted with the indigenous grape Lagrein. Cooperatives are common in this area, with the goal of maintaining quality and efficiency, and Colterenzio started off with 26 producers in 1960. Also known as Schreckbichl to their German-speaking counterparts, Colterenzio grapes are grown at considerable altitudes and a variety of soils to lock in fresh aromas and lively acidity. Now there are 300 wine growers in the co-op, all focusing on sustainable farming and clean energy. The Colterenzio Pinot Nero is medium-bodied with soft tannins. It’s an elegant wine, culminating in redcurrant, cranberry, black cherry, dried bay leaf, and forest floor. Savor it with some Parmigiano-Reggiano in all its sharp-nutty-umami glory.
As a brand, Poppy is all about the love that Ethan and Josephine Silva, their children, and their grandchildren have for the Salinas Valley, a region about 90 miles long, running west of the San Joaquin Valley and south of San Francisco Bay. The Silvas have tended to estate vineyards in the valley for over 45 years. Vines sourced for the Poppy Pinot Noir originate from the Arroyo Seco appellation, which begins in a steep and narrow gorge at the foot of the Santa Lucia Mountains. As you head east, the topography opens up, and the fertile soils of the Salinas Valley benefit from afternoon Pacific breezes, which help to cool the Pinot grapes, intensifying flavors. They seek to extract as much color and flavor as possible while maintaining a supple and delicate mouthfeel. When tasted, notes of raspberry, strawberry, red plum, mocha, and spice emerge, balancing Pinot Noir’s naturally high acidity. This juicy Pinot will pop alongside some Camembert, a rich, buttery cheese that can also be slightly earthy and mushroomy.
Pavette is a small, family-owned winery that specializes in fresh, balanced wines. Sourced from multiple vineyards throughout California’s North Coast and Central Valley, the Pavette brand is fun and approachable. The name Pavette translates to ‘little peacock,’ a word that has cognates in various languages, including Croatian (páv), Galician (pavón), Italian (pavone), and Spanish (pavon real). The graphic label lets you know that the winery doesn’t take itself too seriously, and their tagline reinforces that theme: “Always be struttin’.” This Cabernet Sauvignon has undergone whole berry fermentation, which means intact grapes are fermented in tanks, resulting in more fruity and fresh flavors. However, the extended aging regimen of oak barrels, foudre (very large wood vats), and tanks means that this wine evokes spice and pepper. Fruity characteristics of blackberry, cassis, plum, and black cherry are interwoven with a touch of earth. The Pavette Cab deserves a formidable cheese like Bay Blue, which is a rustic but mellow blue cheese with a sweet, salted caramel finish.
Over thirty years ago, Fred and Cherry Krutz discovered the world of wine when they stopped into a boutique wine and cheese shop in Carmel. They soon became avid wine hobbyists and in a twist of fate, their son Patrick began working at that same shop twenty years later. While employed there, Patrick learned the art of winemaking by apprenticing with some of Monterey County’s best wineries. Wanting to craft his own wines for family and friends, Patrick produced 60 cases of wine in his first vintage in 2003. Demand was strong for Patrick’s wine, propelling him to open Krutz Family Cellars with his brothers. They continued their success with the Magnolia line, which features the lovely flower on the label, a symbol of their Mississippi roots. The Magnolia Cabernet is a celebration of the cool Sonoma Coast, with mouth-filling layers of blackberry jam, black cherry, blackcurrant, cedar, spice, and graphite. This gorgeous wine will benefit from a substantial cheese like a complex aged Cheddar.
McPrice ‘Mac’ Myers has a true sense of humor in addition to winemaking acumen. He’s been crafting wines since 2002 and calls himself a “food and wine geek,” preferring unique sites in Paso Robles and Santa Barbara County. The ‘Right Hand Man’ Syrah is so-called because, in Mac’s words, it is “that old reliable pickup in your grandparents’ garage that fires up lickety-split when you turn the key and rev the engine. I know that any time I’m in need, it’s my Right Hand Man that will know the road home and deliver me safely there.” This wine is 92% Syrah and 6% Petite Sirah, completed by a touch of Viognier to round out its aromatics. With fresh herbs on the nose, the plentiful fruit accompanying each sip is mouth-filling and soul-giving. Cherry, plum, and blackberry give way to peach-blueberry cobbler (his note, not mine!) and soy sauce. Mac also says there’s “rib roast pan drippings,” but I will leave that to you to decide. This wine requires a bold, tangy cheese to match its intensity, so a bowl of cheese curds will certainly do the trick.
Grapes were first planted on the banks of Jacob’s Creek in 1847. The original winery was called Gramp & Sons Winery, after Johann Gramp, a cooper, emigrated from Bavaria to Australia. He named the property ‘Orlando,’ and produced his first vintage in 1850. While the owners and names have evolved over time, Gramp’s legacy of winemaking has made Jacob’s Creek a staple throughout the Barossa Valley and beyond. The Shiraz for this wine is sourced from the best regions throughout Australia, from Barossa to Coonawara to Adelaide Hills. But this wine is unique, of course, due to its ‘double barrel’ method. After traditional maturation in oak for up to 15 months, the Shiraz is finished in aged Scotch Whiskey barrels for two months. This process imparts an additional layer of richness and depth while also rounding out Shiraz’s prominent tannins. On the palate are flavors of blackberry, plum, vanilla bean, mocha, toasted oak, smoke, and cedar. The most exciting cheese pairing would be one that could hold up to the bold taste of the Jacob’s Creek Double Barrel Shiraz, like a smoked Gouda.
Sep 5, 2025 at 5:02 AM
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I am in the midst of volunteering at my first TexSom, which is the largest wine industry-focused conference in the United States. TexSom is celebrating 20 years in 2025, and Master Sommelier James Tidwell was the impetus behind the wine education and tasting gathering. Around 1000 people are expected to attend, and I have met people who have come from all over the United States to assist, many of them repeat TexSommers. The three days leading up to the conference are called Sommer Camp, and the volunteers are treated to sponsored lunches and dinners with fun and, in some cases, rare wines in exchange for hours spent polishing glasses and getting the Irving Convention Center ready for the event.
My experience has been interesting, exhausting, and fun, if not a bit lonely. Almost everyone who volunteers is credentialed in some way (three wine certs – ha! That’s small potatoes here!). But it has been fun to be a part of a group of like-minded individuals who have a shared passion for wine. And I now feel reassured that there are many more wine nerds out there, just like me!
Aug 24, 2025 at 9:27 AM
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A few months ago, we decided to bring in one of the most expensive wines we have ever purchased, the Beaulieu Vineyards ‘Georges de Latour’ Private Reserve Cabernet Sauvignon. Rarely do we bring in such a wine because we have many Cabernets on our menu already, and several of them are from Napa Valley. We splurged on this wine, which was named the #2 pick for Wine Spectator from 2024, because we wanted to offer something extra-special. According to BV’s website, this wine “has been widely recognized as the benchmark Cabernet Sauvignon from Rutherford since its inaugural vintage in 1936. Our understanding of terroir comes from more than 100 years of creating rich, classic Napa Valley wines.” It is an investment piece, one worth cellaring, but it’s also poised to drink now. In fact, we will be pouring it by Coravin exclusively at our 9th anniversary celebration on August 9th for $9 an ounce (2 oz. mininum), so you can say you have had one of the world’s greatest wines.
If you are curious at how it tastes, just peruse winemaker Trevor Durling’s extensive notes: “This is a truly remarkable vintage of our iconic flagship wine. The bouquet is intense with fragrant notes of wild sage, blackcurrant, cedar, and fresh mint. The palate is expansive and full-bodied with a sumptuous mouthfeel, showcasing layers of ripe blackberry, redcurrant, and red rose petal alongside earthier tones of graphite, licorice root, gravely stone, and dark chocolate. Subtle baking spices from the French oak barrel aging provide sandalwood, clove, and Ceylon cinnamon notes, while the signature ‘Rutherford Dust’ tannins are silky, polished, and fine-grained, finishing long with a cocoa powder texture. Slightly reserved upon release but incredibly drinkable, elegant, and pleasing, the tannins provide approachability with beautiful harmony and balance.”
We are excited to showcase this wine to you on Saturday, but we also sell it by the bottle if you end up falling in love with it!
Aug 4, 2025 at 9:21 AM
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While it is not exactly an Aperol Spritz, this ready-to-drink cocktail from Spritz Del Conte is simply fun without the work. Inspired by Italy’s way of life, a term called ‘La Dolce Vita,’ (and of course an iconic movie), this cocktail seeks to captivate you to a world of indulgence and life’s small pleasures. From the Spritz Del Conte website: “Every sip will transport you to Italy, where time moves a little slower and aperitivos are a way of life. Friends meet over small plates and appetizers and toast with vibrant orange drinks called Spritzes.” Best served over ice, this thirst-quenching beverage is crafted with sparkling white wine infused with aromatic herbs and natural bitter orange flavors. It’s a drink that would make even Federico Fellini proud, and it can be best enjoyed with crepes at brunch – or admittedly any time!
Mary Taylor has one of the most fantastic jobs in the world. As a négociante, she works with small wine producers, getting their bottles into the hands of people who most likely would never try them. She wants to “serve as your guide through the rural backroads and winding country lanes of the European wine route,” finding the best wines for you to consume. She is a dedicated viticulture ambassador, shining a light on underrated wine regions and little-known varieties. She is also savvy entrepreneur, having entered the business as a cheese monger and later, a wine auction editor. Taylor brings forth this delightful Bordeaux Blanc from winemaker Jean Marc Barthez, who also serves as the president of a cooperative in the ancient village of Monségur. Mostly Sauvignon Blanc with just 5% Sémillon, which brings an extra dash of kapow, the first thing you might notice about this light-bodied wine is its mouth-watering acidity. A cornucopia of fruit electrifies the palate, starting with lemon and lime, then grapefruit, and finally evolving to melon and white peach. Scallops at Supreme Crab Cajun Seafood would be a nice match for this crisp white.
Indisputably, wine melds art and science together. The Katz family encapsulates this idea perfectly: son Jesse crafts the wines, and patriarch Andy creates gorgeous images for the labels. According to Jesse, “Like my father’s ability to tell amazing stories through his photography, my greatest joy is bringing together the intricacies of space, place, and time – in essence, the terroir – that make an exceptional bottle of wine.” Jesse has been propelled into the spotlight, being included on the Forbes 30 Under 30 list; he has also been named a Wine Enthusiast 40 Under 40 Tastemaker and a Wine Spectator “Rising Star.” And this Chenin Blanc is indeed exceptional, with a beautiful label depicting a closeup of a young Chenin Blanc grape leaf in its full glory. On the palate, the grape’s naturally high acidity is balanced by generous fruits. Honeysuckle and jasmine aromas interplay with layers of green apple, pear, quince, peach, and apricot, finishing off with a tang of minerality. Savor this wine with a platter of sweet and sour pork from Mr. Chopsticks.
Grapes for Honoro Vera wines are sourced from high-altitude regions that best showcase the character of native varieties, like Tempranillo in Rioja, Verdejo in Rueda, and Monastrell (Mourvèdre) in Jumilla. This particular wine has gone one step further: in addition to the use of high-quality grapes, the vineyards are certified organic. Rainfall is scarce in Jumilla, with annual totals falling around 12 inches. This makes the vines work even harder as they must develop deep, extensive root systems that seek out groundwater. As a result, the berries are smaller with thicker skins, concentrating flavors and resistance to disease. Violet aromas pervade the Honoro Vera Monastrell, and ripe plum and blackberry transform to savory notes like balsamic and black pepper. Order the Famous Meditex Plate from the SmokeTerranean food truck, which has your choice of smoked meat, yellow rice, and harissa, and you will love how the pepper and spice from the Honoro Vera intertwine with the food.
Quinta Vale de Fornos is one of the oldest and most prestigious producers in the wine region of Tejo, which is short drive from Lisbon. Juxtaposed with the modernity of the capital, the Vale de Fornos manor house is preserved in its original 18th century design. The winery has period marble presses and an impressive collection of centuries-old oak barrels. History and tradition are very much alive at Vale de Fornos, and the Tejo DOC touts the fact that Christopher Columbus passed through these lands and Napoleon's troops were once housed here. Portuguese nobility is also part of the story: the estate was a wedding gift given by D. Antónia Ferreira for her daughter to the 3rd Count of Azambuja, and it was later acquired in 1972 by the current owners, the Duarte Monteiro family. This Vinho Tinto is a blend 40% Touriga Nacional, 20% Syrah, 20% Castelão, and 20% Alicante Bouschet. Traditional foot treading was used during fermentation, and yes, that process is still used in some parts of the country, especially for Port. Redcurrant, raspberry, cherry, mint, and cocoa emerge when tasted. With a turkey burger from Rodeo Goat, this wine will give you a kick.
Rooted in both religion and aristocracy, the Ciacci Piccolomini d’Aragona estate dates back to the 17th century, when it was built by Fabivs de' Vecchis, Bishop of Montalcino and Abbot of Sant’Antimo Abbey. After the bishop passed away, the property was auctioned off and ultimately purchased by Count Alberto Piccolomini d’Aragona and his wife Elda Ciacci. Eventually, the Countess bequeathed the estate to longtime farmer Giuseppe Bianchini who lovingly took care of its vines. Nowadays, his children run the Ciacci Piccolomini d’Aragona line. The evolution of Ciacci Piccolomini d’Aragona, from bishop to nobility to everyman, is an inspiration – as is this wine! A true Super Tuscan, this blend of mostly Sangiovese along with Syrah, Merlot, and Cabernet Sauvignon has a violet nose and cherry, plum, spice, earth, and leather traits. Cherish it with some gnocchi from Picone.
Penedès is most often associated with the sparkling wine Cava, which undergoes as strict of a fermentation as does Champagne. And while Parés Baltà does make Cava, they also craft whites and reds through their use of organic and biodynamic agriculture. The vines on the estate were first planted in 1790, making Parés Baltà one of the most established wineries in Catalunya. Grandfather Joan Cusiné Hill first tended to the grapes when he was 7; his son, the wonderfully named Joan Cusiné Cusiné later oversaw the estate, and now the current generation of winemakers, Joan and Josep and their wives, María Elena and Marta, lead the team at Parés Baltà, on a quest to make the best wines using the most pristine of processes. Marta was even recognized as the Best Winemaker of 2024 by Master of Wine Tim Atkin. The blend for the Mas Petit is 57% Garnacha and 43% Cabernet Sauvignon, and it shows off a predominance of cherry and plum alongside some vanilla, licorice, spice, and earthy notes. If you can find it, a bowl of sopa de albóndigas (Spanish meatballs) would be delicious with the Mas Petit.
Namesake Mauro Molino went to oenology school in the 1970s in Alba, a subregion of Piemonte, and spent five years garnering winemaking experience in Emilia Romagna. After his father passed away, Molino returned home to his family’s farm in La Morra and made the decision to craft his own wines. Thus, Mauro Molino was founded in 1982 when Molino released his first vintage, a Barolo. Molino’s children Matteo and Martino joined the family business in the early 2000’s, cementing Mauro Molino as a brand that would stand the test of time. With a focus on aromatics and elegance, their wines express the unique terroir of Piemonte. The ‘Leradici’ a term that means ‘the roots,’ is a special wine as it is dedicated to Molino’s father, Giuseppe. This Barbera conveys violet on the nose as well as a mixture of primary and secondary traits like blackberry, dark plum, crushed stones, and spice. Grab a slice of pepperoni and sausage pizza from Jonuzi’s, and the ‘Leradici’ will become your favorite!
One of the oldest farming families in Lodi, the Mettlers are involved in each phase of wine production, from vine to sales. Eight generations ago, the Mettler family was living in Alsace growing grapes, so a passion for winemaking is practically in their DNA. They still cultivate some of the original plots in Lodi, which date back to the late 1800s. They are progressive in their farming techniques, undergoing the ‘Lodi Rules’ process to become certified sustainable. This means they engage in integrated pest management, cover crops, composting, and disease prevention practices. Furthermore, in 2010, they became certified organic through the California Certified Organic Farmers organization. In their words, the Mettlers “hold a fundamental belief in giving back to the land, to maintain its bounty and nourish the soil to last for many generations to come.” The result is in the glass. From Zin vines that are at least 50 years old, the ‘Epicenter’ boasts notes of wild blueberry, blackberry, plum, vanilla, sage, black pepper, and cedar. Most cuisines would taste even better with this satisfying and luxurious wine, but the logical choice is BBQ.
Aug 1, 2025 at 5:09 AM
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We often get asked about what Cabernets we have on our racks from Napa. The most famous region in the United States for wine, representing 25,000 acres of Cabernet Sauvignon under vine, Napa Valley indisputably crafts quintessential quality Cabs. Our number one seller has been Cakebread Napa Cabernet, and it is every bit as good as you believe it will be. We also offer Wine Spectator’s #2 Wine in the World for 2024, the BV Georges de LeTour Private Reserve Cabernet, which we will be pouring by the ounce at our 9th anniversary celebration on Saturday, August 9. Our bottle pricing is for this wine is very competitive, but feel free to try an ounce or two for $9/oz. at our anniversary if you are curious why this wine is held in such high regard. We also have a few other Napa Cabs that equally as fun, if not as well-known, including the Hendry Napa Cab, which comes from a single vineyard and has been aged 23 months in 90% new French oak barrels. The Foley Johnson Cabernet is Napa’s own rendition of Bordeaux, with small touches of Petit Verdot, Cabernet Franc, and Malbec. One of my personal favorites is Groth, and we have their 40th anniversary Cab from Oakville, which is an homage to co-founder Judy Groth. We also tout the Truchard Estate Cabernet, which is additionally on our by-the-glass menu. The Truchards are native Texans who moved to cool-climate Carneros, one of the most-respected families in Napa. Oh, and we have one bottle left of the Quattro Theory Napa Cabernet, which we highlighted at a tasting event with the brand ambassador earlier this year. It’s classic, elegant, and food-friendly. If you have an upcoming celebration or feel like opening a Napa Cab just because, please come to Steve’s and let us help you – believe me, we have a lot of excellent choices!
Jul 21, 2025 at 8:24 AM
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The July 31st edition of Wine Spectator is devoted to the perfect summer accompaniment, white wine. According to their cited statistics, “white wines now account for 43% of global wine consumption,” which is a 10% increase in the past 20 years. While arguably more nuanced and elegant than red wine, whites shine with many dishes, including red meat (you would want to pair it with a heftier white like Chardonnay or Viognier, but I say drink what you like!). We at Steve’s Wine Bar certainly have you covered with the most iconic white grapes, like Pinot Grigio (we even have a classic version and one with skin contact in our rosé flight right now), Chardonnay (we run the gamut from Chablis to buttery California Chard), Riesling (I am excited we just brought in a bone-dry powerhouse from Alsace), and, of course, Sauvignon Blanc (we have it all – New Zealand, France, and California). We also have several of the varieties featured in Wine Spectator’s article “10 Exciting White Grapes to Know.” One of my favorite grapes, Aligoté is the second most planted white in Burgundy; you must check out the Louis Chenu, a juicy rendition. Chenin Blanc has been a staple in the bar as we have carried the Les Lys Vouvray for a long time, which is full of almond and stone fruit, finishing with the lightest kiss of honey. The opening wine to June’s wine club was the Cormòns Malvasia, a restrained, mineral-forward white grown in Friuli as well as Croatia. Finally, another white to watch is Vermentino, known as Rolle in France. We offer a California version, the Monte Volpe, which conveys electric acidity plus lime, apple, and pear. While reds far outweigh whites on our bottle menu, we have plenty of whites that will make you smile. You can also try our flight of 4 whites which changes monthly.
Jul 7, 2025 at 6:10 PM
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España Verde, or Green Spain, is the lush portion in the north of the country that is teeming with forests, pastures, verdant landscapes, and vegetation…believe it or not, it is often compared to Ireland and Scotland due to its craggy cliffs and foggy rolling hills. Just off the coast of the Atlantic, this is the one area of Spain with abundant rainfall; much of the rest of Spain experiences hot, dry summers and, in some cases, is semi-arid. Rías Baixas, the heart of where Albariño is made, is a cool-weather region due to its proximity to the coast; despite getting around 60 inches of rain annually (about three times the average rainfall in the rest of the country), there is abundant sunshine, allowing grapes to fully ripen. Albariño, a variety that nearly went extinct in the 20th century, is the signature grape of Rías Baixas. La Val has generous fruits like green apple, pear, pineapple, nectarine, and a touch of sea salt. Of course, it will go well with any type of sea food, but a more unconventional pairing will be the salty, tangy feta fries from Gyro 360.
The Bookwalter name is synonymous with excellent Washington wines. With nine generations of family farming, Jerry Bookwalter pivoted to grape-growing in the 1970s and 80s, and son John, who grew up in vineyards, worked at E&J Gallo and Coors before returning to eastern Washington to reinvent the J. Bookwalter brand in the late 1990s. With name play in mind, each wine focuses on a realm of literature, like ‘Readers’ but also ‘Conflict,’ ‘Protagonist,’ and ‘Suspense.’ The family’s philanthropical priority is reading and literacy, allocating a portion of their revenue to numerous local literacy and children’s charities and giving their time to community groups. With orange blossom and citrus aromatics, ‘Readers’ captivates with Meyer lemon, golden apple, white peach, a tinge of vanilla, and white tea. Plot twist: this bright white avoided malolactic fermentation, meaning it is not intentionally buttery or creamy like some Chards can be. The shrimp tacos from La Fondita will be a perfect resolution to this J. Bookwalter Chardonnay.
Croatia is home to Zinfandel, called Crljenak Kaštelanski, along with its descendent variety, Plavac Mali. It was iconic American winemaker Mike Grgich of Chateau Montelena fame who learned that the wine he grew up drinking on the Dalmatian Coast was indeed Plavac Mali, and he could sense its similarity to Zinfandel. He encouraged researchers at UC Davis to perform a genetic analysis on the two grapes, thereby uncovering the family link (Plavac Mali’s other parent is Dobričić , an indigenous Croatian grape). Grown extensively in Dalmatia, Plavac Mali is usually a bold, juicy, spicy grape; the ‘Bilo Idro,’ on the other hand, is light and approachable, a red that could certainly be chilled. When imbibing, you may perceive red cherry, redcurrant, blueberry, white pepper, and a subtle earthiness. Bilo Idro, by the way, is the name of Zlatan Otok’s gorgeous marina-side restaurant and wine bar, located in the little fishing village on the island of Hvar. The winemaker mentions a plethora of foods would work with this wine – burgers, pizza, chicken – but I suggest the unconventional route by going with pork egg rolls like you can get from The Pickled Carrot food truck.
There are four levels of prestige when it comes to Beaujolais wines: Nouveau, which are known for fresh and fruity characteristics; Beaujolais; Beaujolais-Villages; and Cru Beaujolais, like this offering from Domaine de Roche-Guillon. Even the 10 Crus are informally ranked based on reputation, with Moulin à Vent being associated with age-worthy reds. Grown on blue granite soils, which impart a mineral undertone, the wine in your glass is a series of contradictions. While fruit-forward, this Beaujolais is also powerfully structured and complex. Comprised of 50% whole cluster and 50% destemmed grapes, this wine was fermented and matured in both stainless steel and neutral oak. Lavender, redcurrant, cherry, blackcurrant, strawberry, and subtle spice linger on the palate. While this wine can be cellared, it can certainly be enjoyed now. Savor it alongside some smoked turkey from Juicy Pig Barbecue.
The Etruscans lived in central Italy during the Bronze and Iron Ages. While they left very few written records, remaining a civilization we still know very little about, we do have proof that they were greatly influenced by wine. They drank it in religious ceremonies, believing wine to have mystical properties and that it could bring the dead back to life. Warriors also imbibed before battles because they believed it was a source of power. Etruscans were innovators, being the first to blend different grapes together; they also were pioneers in aging wine in barrels. Their contributions date back to the 6th century BC, making cementing Abruzzo’s importance for wine in Italy. Apparently even Hannibal, who crossed the Alps in the 2nd century BC, rewarded his troops with Abruzzo wine after the long trek. Needless to say, Abruzzo is well-known for viticulture and viniculture. And the star grape there is Montepulciano, the easy-drinking, crowd-pleasing variety that works with many different Italian cuisines. Della Scala’s version is abundant in both fruit and savory traits: cherry, cranberry, plum, and blackberry transform to tobacco and black pepper on the finish. The Garfield Lasagna from Picone would be a delicious accompaniment.
Forbes has called Susana Balbo the best winemaker in Argentina. Her parents were viticulturalists before her, and they balked when she wanted to become a nuclear physicist instead of joining the family business. To please them, she pivoted and decided to obtain a degree in enology in 1981, the first woman to do so in the entire country. Wildly successful, now her own children help her run the business. And although she is nearly 70, she is not ready to pass the baton on to them yet, staying very active in multiple wine brands, including the BenMarco line. BenMarco was created to spotlight the pure expression of each grape variety featured in the bottle. Minimal intervention is prioritized along with sustainable farming. This 100% Cabernet Franc is sourced from Paraje Altamira, a region of Mendoza’s Uco Valley known for chalky, calcareous soils and altitudes of nearly 4,000 feet. The result in the glass is a flavor bomb of fruit and savory notes: strawberry and plum evolve to vegetal bell pepper, dried grass, and balsamic, finishing with a punch of spice. A fun pairing would be Green Zatar’s Bakhtiari Kebabs, which stack chicken, steak, mushrooms, peppers, and onions in one bite.
In the land of countless indigenous grapes, Aglianico (pronounced without the -g) is Italy’s answer to big, bold reds like Cabernet Sauvignon and Shiraz (although you will see these grapes grown for SuperTuscans!). It is from a province many don’t necessarily think of when planning getaways to Italy: Basilicata, which is sandwiched between Puglia, Calabria, and Campania (where the variety also thrives) on the Ionian Sea. The vines are sourced from the slopes of the extinct Vulture volcano, which last erupted about 40,000 years ago. This region one of Italy’s least populated areas and is rife with pristine natural beauty and soils that contain a wealth of minerals, which impart complexity to the grapes grown here. When first taking a sip of the ‘Sacravite,’ you might notice the floral aromas, high acidity and present tannins first, but its structure is well-balanced by fruity traits of red cherry, blackberry, plum, plus more savory notes of spice and earth. Aglianico begs for mouth-filling pasta, so if you can grab a reservation from Osteria Il Muro, enjoy this wine with a platter of Tagliatelle with a meaty ragu.
Jax is a small-lot brand using grapes in Napa and Somona that was founded by brother and sister team Trent and Kimberly Jackson who fell in love with the art of viticulture after seeing their father produce wine for fun, just for their friends and family. They branched off to create the ‘Y3’ line to showcase balanced, “true to varietal” wines crafted by icon winemaker Kirk Venge, most notably from Calistoga’s Venge Vineyards. In a nod to their family heritage, the Jacksons did a throwback to their grandparents’ ranch, called Yarrayne, by using a cattle brand with the ‘Y3’ symbol on it as their logo. This North Coast Cabernet is unfined and unfiltered, which is not the most usual of practices. Some winemakers believe that in getting a crystal-clear wine, flavor is compromised, so this wine is opaque in the glass; extended aging of 18 months in oak gives it a robust undertone. On the palate, there are layers of primary, secondary, and tertiary notes, including blackberry, blackcurrant, black cherry, cocoa nib, forest floor, spice, and cedar. The next time you see the award-winning Insurgent food truck parked out back, please order whatever meat-focused daily special they have in order to create a perfect pairing.
Jul 3, 2025 at 5:17 AM
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I love a Bordeaux, and we only have two bottles left of a very special right-bank Bordeaux, the Lassègue Saint Émilion Grand Cru. Steeped into the history of Bordeaux and its classification system, which originates back to 1855 in the Médoc, the right bank was largely omitted from the rankings. Thus in 1955, 100 years later, Saint Émilion crafted their own classification, overseen by the French National Institute of Appellations (INAO). The goal is to reclassify wineries every 10 years, but there has been some conflict and controversy since the rankings began. Most famously, Château Cheval Blanc who maintained a premier spot from 1955 until the 2021 vintage, chose to withdraw from the Saint Émilion classification in 2022. And as a complete aside, yes, it is a Cheval Blanc that Miles is imbibing out of a plastic cup at the end of Sideways (he is drinking some %$*!-ing Merlot!).
Despite the drama, having a Saint Émilion Grand Cru on our wine list is a huge coup for us. And the Lassègue is delicious! It’s a mosaic of mostly Merlot, with some Cab Franc and a skosh of Cabernet Sauvignon. The nose offers a beguiling bouquet of ripe dark fruits, including blackberry and plum, interwoven with subtle notes of cedar, tobacco, and a hint of mocha. On the palate, the Lassègue conveys an exquisite fusion of flavors. The dark fruit core is complemented by layers of earthy undertones, graphite, and touches of dried herbs. The tannins have become well integrated with time, providing a structured framework for the wine's nuanced profile.
When you try the Lassègue, you are drinking history! And if you are interested in reading more, check out bordeaux.com/us/Our-Terroir/The-Libournais/Saint-Emilion-Grand-Cru.
Jun 30, 2025 at 8:30 AM
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This month we are featuring aroma kits to go along with our club wines. As you know, I often like to inject a bit of education to the club tasting experience (although there will be months where we simply enjoy the wines without thinking too hard about them!). In picking aromas, I chose professional-grade scents, mostly food flavorings, that should hold up throughout the month, one per wine. The biggest question is not to guess what you are smelling – although that does becomes a quandary – but if you agree with the winemaker that the scent is indeed in the wine.
Upwards of 90% of what we taste is actually through smell. While there are six primary tastes surmised by our tastebuds (sweet, salty, sour, bitter, fat, and umami), on average we can detected around 10,000 odors. And sorry to say this, but women are usually better sniffers than men. When we are tasting a wine, the retronasal passage, which connects our mouth to our nose, receives scents emitted from the wine. This is the same passageway that causes kits to shoot chocolate milk out of their nose! But this is the biggest reason why we ask you to swirl your wine and stick your nose in the glass before taking a sip – we want you to really get in there and assess aromas and see if what you are tasting truly matches what you are smelling.
Of course, this is easier at the beginning of a tasting before the alcohol mushes up our brains! So for the remainder of the month, if you haven’t experienced the aroma kits yet, ask for you and do a little comparative analysis between the scents and the club wines. And always feel free to let me know if you think the aroma kits were an enriching experience for you! I always appreciate your feedback.
Cheers!
Jun 24, 2025 at 5:56 AM
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There are multiple Malvasia varieties around the Mediterranean, most notably in Madeira. However, the grape used in Madeira is not genetically identical to the variety of Malvasia found on the Istrian Peninsula, which is in the northernmost coastline of Croatia, and also found in Slovenia and the Friuli-Venezia Giulia region of Italy. Malvasia Istriana is renowned for its ability to tolerate cold winters, early frosts, and windy locations, making it ideal for this northeastern Italian offering. It is considered semi-aromatic with floral scents and some freshness. The Cormòns Malvasia has undergone extended maceration on the skins to extract more color and flavor, resulting in a gorgeous golden sunflower color in the glass. When tasted, green apple, pineapple, apricot, and a tinge of white pepper balance the white flower aromatics. Perfect with seafood, the Cormòns would transform even more alongside an entrée of Shrimp Napoleon from Napoli’s Italian Restaurant.
Provençal rosé is seen as the global benchmark for the popular, light-pink sipper that is often drunk in warmer weather (but truly can be enjoyed all year round). It is known as a more delicate style, filled with summer berries, stone fruit, dried herbs, minerality, and thirst-quenching acidity. And the Ferrari family, proprietors of Château Malherbe, are masters at rosé. They take care of the land, practicing organic agriculture since 1949 and attaining the Demeter certification for biodynamic farming in 2021. They tell a story that when there are heavy storms, the bay of Hyères changes color and turns from shades of blue to red: the clays and alluvial deposits pour down through streams into the sea. This astonishing place cultivates this lovely blend of 70% Grenache and 30% Cinsault, from hand-harvested grapes on their estate. An amalgamation of blood orange, white peach, strawberry, stewed apricot, and almond sparkle in the glass. Shared alongside a veggie-forward dish like Baba Ghanoush from Green Zatar will make for a delightful culinary experience.
The origin story of Balletto is called “from veggies to wine.” According to the website, founder and owner John Balletto started the business in 1977, when at the age of 17, his father unexpectedly passed away. He didn’t go to college, passing up several athletic scholarships, so that he could help his mother run the farm. After planting and experimenting with over 70 vegetable species on the farm during the 80s and 90s – at one point thy were the largest vegetable farm in Northern California – they decided to also plant grapes, which were better suited to impending water shortages. The final decision was made in 1998 when three El Niño storms wiped out a huge portion of their vegetable crops, and they converted all their farmland to estate vineyards. Currently, they sell 90% of their grapes to other winemakers, but the 10% they keep for themselves is what goes into Balletto wines. This Russian River Valley Pinot Noir showcases all that is special about the grape: with a light touch of French oak, this rendition has aromas of rose petals, plus notes of cherry, strawberry, pomegranate, black tea, and some subtle spice. The Black Forest Ham Sandwich from Metzler’s Food and Beverage would be a delicious pairing.
A prayerful image genuflecting to a large red drop on the label may cause some questions, but the message is all in good fun (it is a French sense of humor, anyway). The Duseigneur name translates to “of the lord,” as in feudal lord (we are going way back in history!). Since the Duseigneur family are winemakers, they decided to call this Côtes du Rhône blend ‘La Goutte du Seigneur’ or ‘drop of the lord,’ as a way to combine their own surname and their occupation. Clever, right? Well, despite the complicated explanation, the wine is delicious and perfect for warm weather. A 50-50 blend of Grenache and Syrah from hand-harvested biodynamic grapes, this wine saw no oak; rather, it was fermented and matured in concrete. Ripe red fruits abound, like wild strawberry, redcurrant, and red cherry, plus some blackcurrant, and a sort of graphite minerality. Satiate your palate with a glass plus a helping of the Grilled Chicken Salad from Di Abruzzo Market.
Namesake Herminia Casas was born in 1889 to a prominent family from Rioja. Her education allowed her to think critically and love learning. As an adult, Herminia married Joaquin, a winemaker, and they started a family together. While raising her children, Herminia still believed in the importance of community, donating her knowledge, money, and much of her time, by facilitating access to education for the children and women of her village. Sadly, Herminia passed away in 1944, but her legacy lives on through all the people she has helped. In 1949, her husband Joaquin founded Viña Herminia to share her story with the world. Her portrait graces every label, and her spirit lives on in each lovely glass. This Tempranillo is a fruit-forward option that has spent four months in American and French oak casks with another four months maturing in the bottle, a considerably shorter time than most Rioja reds. With characteristics of cherry, redcurrant, red plum, and blackberry, the finish is rounded by vanilla nuances. A gorgeous accompaniment would be the Spanish tapa Pan con Tomate, which is artisan bread that has been brushed with olive oil and toasted, then rubbed with garlic, and finally topped with fresh grated tomatoes. Yum!
If you enjoy Napa Valley wines, there is a good chance you have heard of Trefethen Family Vineyards, one of the first wineries that visitors see driving up Highway 29. While not the oldest continuously operating winery in Napa (that accolade goes to Charles Krug’s estate, established in 1861), the original vines on the Eshcol Ranch, which would eventually become Trefethen, were planted in the 1850s. Everyone knows what happened shortly after this time period: phylloxera, tiny aphids that can destroy the roots of vines, wiped out much of the vineyards of California (and Europe). After replanting and recovery, then the Spanish Flu of the 1920s along with Prohibition, which lasted until 1933, and then the Great Depression, severely stalled the wine industry. It took a long time for red wines to become popular in the US; white wine dominated sales in the 1960s and 70s. A 60 Minutes segment on red wine’s heart health benefits led to its boom, and Trefethen rose to prominence. This ‘Eshcol’ Red Blend, a mix of 57% Cabernet Sauvignon, 27% Merlot, 8% Malbec, 7% Petit Verdot, and 1% Cabernet Franc, is made with sustainable practices. Medium-bodied on the palate, it lingers with nectarine, red cherry, blackcurrant, eucalyptus, cedar, and cracked white pepper. Share it with the Veggie Power Plate from LSA, which features a grilled portobello mushroom.
According to Greg Norman’s bio, “The internationally renowned ‘Great White Shark’ won more than 90 tournaments worldwide, including two Open Championships, and holds the distinction of defending his No. 1 position in the world golf rankings for 331 weeks. As one of the most prolific players in the game’s history, his astounding career culminated in 2001 when he was inducted into the World Golf Hall of Fame with a higher percentage of votes than any other inductee in history. In 2009 and 2011, Greg served as the Presidents Cup captain of the International Team and his strong influence in the game continues today.” Norman has founded more than a dozen global companies, but it was his zeal for wine, discovered during his various travels for tournaments, that led to the inception of Greg Norman Estates in 1996. He considers his wines high quality and accessible, and this Shiraz certainly is the case. Fruity but lush, there are characteristics of blueberry, blackberry, black cherry, mixed berry jam, and cola, plus clove and allspice from 16 months of French oak as well as stainless steel aging. Norman posts recipes on his website, and while a meaty dish will be expected with this Shiraz, the Hot Soppressata pizza from Aglio will be a fun choice.
Grant Burge wines are known to be bold powerhouses that celebrate Australia’s terroir, specifically Barossa Valley. But in 2021, the brand ventured out to explore other terrains, including Paso Robles. Known for intense sunlight yet with cool breezes from the Pacific Ocean, Paso Robles fulfills their desire to offer a premium quality wine made in California with a flavor profile Americans will love. Native Californian winemaker Ashley Leon worked alongside Grant Burge Chief Winemaker Craig Stansborough to create this unique wine. With the inaugural vintage, Leon noted, “It is an honor to be at the forefront of this pivotal era for Grant Burge and exciting to work with this beautiful fruit from such a unique growing region which I consider home.” Almost three years ago, we had the Barossa ‘Ink’ Cab at the bar, so it’s fun to now show off the Paso Robles ‘Ink.’ Opaque in the glass, this Cab that also has a small amount of Petite Sirah, is evocative of candied red cherry, black currant, blackberry, dark chocolate, and cinnamon. A decadent dish like the Wagyu Beef Burger from the Bartonville Store will measure up to the ‘Ink’ Cabernet Sauvignon.
Jun 5, 2025 at 7:04 AM
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