Wine Tasting July 1, 4-7

Veltlinsky Graf Hardegg Gruner Veltliner
Grüner Veltliner is Austria’s signature grape, a white variety that produces wines smelling of citrus, herbs and white pepper. Its crisp acidity makes it a good-friendly wine, able to pair well with a vast range of foods. This example comes from an ancient estate that’s been owned by the noble Hardegg family since 1495. Its benchmark wines-made from organically farmed grapes that have been handpicked and handled with supreme care. Malberg vinifies it entirely in steel tanks (not barrels) to keep its flavors bright and vibrant. Sip Exuberant aromas of citrus, apple and white flowers define this white’s bouquet. On the palate, it’s crisp and minerally, with lightly spicy green apple, citrus and white pepper notes. Savor The Veltlinsky Grüner Veltliner makes a terrific partner to zesty seafood, poultry, pasta and vegetable dishes. For a starter, try it with grilled calamari with lemon and sea salt, with pesto-marinated shrimp and spinach dip. Great choices for more substantial fare include roasted or sautéed chicken, pasta with vegetables and citrusy scallops. Pairing Suggestion: Fast Asparagus with Poached Egg Gourmet Scallops with Brussels Sprouts Vegetarian Pasta with Swiss Chard, Breadcrumbs and Lemon Zest

Artisan Vintners Guild Pinot Noi
Pinot Noir is the primary red grape in France’s Burgundy region, and it makes some of the world’s most sought-after and age-worthy wines – particularly those from the limestone soils of the Côte d’Or. Each village there claims to produce wines with unique characteristics related to its particular terroir. But great Pinot Noir wine is made in many locations. There are excellent examples from California’s Carneros and Russian River Valley regions, as well as Oregon’s Willamette Valley and New Zealand. The best Pinot Noir boasts delicate, sometimes sour, cherry and strawberry flavors with some spice, presenting medium to low acidity and relatively light tannins. Oaked versions may also have smoke, vanilla and toast flavors, which develop with age. Winemakers rarely blend it, though Pinot Noir grapes are a key component in Champagne and other sparkling wines, where they add body and flavor, and color for rosé versions. Pinot Noir, vulnerable to extreme cold, extreme heat, rot and vineyard pests, is relatively difficult to grow. The grapes’ thin skins demand exceptionally gentle handing to prevent damage to the final wine. The grape is so prone to mutation that it has even spawned entirely new varieties, including Pinot Gris, Pinot Blanc and Pinot Meunier. As a result, farmers must select from dozens of Pinot clones when planting .But farmers and winemakers endure these challenges because the final result, as you’ll see, is often very rewarding. Pronunciation [Pee-no-nwarh] Recommended food pairings Lean roast beef, roast chicken, duck, salmon, lamb and mushroom dishes.