Wine tasting Friday August 22

Novellum Chardonnay 2012

A follow-up to last year’s blockbuster that scored 90 Robert Parker. This un-oaked Chardonnay continues to deliver in a clean and refreshing style. A no brainer in this price point and something that California and White Burgundy lovers alike should look for when they are searching for insane…and we mean insane…value.  Taste: apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream, and vanilla.  Nose: apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream, and vanilla

Fantini Chardonnay 2013 

Our Chardonnay is produced and bottled in Abruzzi, the magnificent region in Souther Italy.  Unoarked in order to maintain its beautiful bouquet and fragrance, it shos a bright staw yello color and aromas of tropical fruit.  Gull-bodied well-balanced, it’s ideal as an aperitif, with fish dishes and young cheeses.  A great value it will make you fall in love with Abruzzi!

Orleans Hill Cote Zero 

This is a lovely composite of Grenache Syrah, and splash of Viognier to round out the Rhone Backbone.  The mellowest, lightest style of Orleans Hill collection, this makes a great summer quaffing wine.  Food pairings: Duck breast and Vegetarian chili.

What are sulfites?

Sulfites refers to sulfur dioxide (SO2) which is a type of preservative found in wine and other foods.  There is a common misconception that only red wine contains sulfites, but sulfites actually occur naturally in all wines to some extent.  In fact, many sweet white wines have more sulfites than red wines.  On top of that, dried fruit and some processed foods contain far more sulfites than red wine.  In most wine production, sulfur dioxide is commonly added to prevent spoilage and oxidation at several stages of the wine making process.  You know how an apple slice turns brown quickly when you leave it out for a while?  That’s due to oxidation and the same thing will happen to grape juice and wine.  While we could probably live with the color change, the more delicate fruit flavors are also changed by oxidation.  Sulfites step in as an anti-oxidant to preserve the fruit characters.