Join us this Friday, November 14, 4-7 for our weekly Friday night wine tasting. This week we are featuring:
Orleans Hill Viognier
This classic Rhone variety is refreshingly crisp and light with a vibrant floral nose. It is cold fermented and sees no oak, accentuating its freshness and making it a great wine that pairs well with food. Food pairings Greek salad, grilled shrimp Orleans Hill Viognier is the only wine we produce that has sulfites. We do this to maintain clarity of color and the fresh character this variety is known for.
Nine Stones Barossa Valley Shiraz
The Barossa Valley is regarded as one of Australia’s most well renowned wine regions, producing some of the country’s most iconic wines. Following perfect growing season conditions prior to ripening a well-balanced crop set , warm, dry, sunny conditions pre vintage allowed the fruit to ripen gradually, harvested with perfect ripeness. A hand crafted wine made from selected fruit, showing great color depth and intensity with a well perfumed nose, dominated by black cherry, raspberry and spice, with underlying hints of mocha. On the palate, the wine is well structured with a persistent concentration of flavor and lingering finesse. Ready to drink now as a perfect accompaniment to all red meats and hearty chicken dishes, it will improve with cellar time.
Pale yellow, giving off light bubbles and crown making. Yeast touches in a fruity background of ripe apple, banana and pineapple. Good mouth tasting, with a light touch of sweetness, harmonious, fresh, elegant, tempting and with character. Gran Sarao cavas are always disgorged prior to shipment in order to offer all the fruitiness and freshness to the consumers. Disgorgement, or dégorgement in French, is a step in making Champagne and other bottle fermented sparkling wines. After the second fermentation the wine rests on the dead yeast cells (called “lees”) for a period of time, usually a minimum of 15 months for NV Champagne and a minimum of 3 years for vintage dated Champagnes (though most producers age for much longer then the minimum). This is called aging “sur lie”, or on the lees. Disgorgement is the process of taking these dead lees or sediment out of the bottle, so that when we buy the Champagne or sparkling wine it is crystal clear.