December 2020Wines of the Month

For the wine snob: 74% Cabernet Sauvignon, 14% Petite Verdot, 10% Petite Sirah Clocking in at 15% abv, rugged Paso possesses the largest diurnal temperature difference of all California wine-growing regions. Days can reach over 100 degrees and nights can be in the low 30s. Extreme heat forges fruit with dark, bold, monstrously brooding flavors and freezing nights retain a juicy, racing acidity. Extended maceration for bigger extraction upward of 28 days.

For the rest of us: Black and Blue Fruits take over this wine, notes of big and rich flavors of mulberries, black raspberries with an easy spice note and hints of anise on the palette from the Petite Verdot and Petite Sirah. This wine doesn’t need to be paired with food to be enjoyed, though a nice steak, pastas with red marinara or a good cheese and charcuterie board would be excellent with the wine.

For the wine snob: 50% Assyrtiko which comes from Santorini and 50% Malagousia which was on the brink of distinction until Vangelis Gerovassiliou winemaker and owner. All Domaine Gerovassiliou wines are produced from grapes grown in its own vineyards and are Epanomi Regional Wines. It is no wonder that they have received international awards and distinctions.

For  the rest of us: This Greek white blend expressive aromas of exotic fruits combined with hints of orange blossom, jasmine, melon and a touch of lemon. Being right near the Mediterranean it has great minerality that shows through each sip. This wine would pair well with seafoods like shellfish, fatty cheeses and white creamy based pastas.

For the wine snob: 100% Old Vine Grenache, sourced from some of the best vineyards in both Blewitt Springs and Clarendon sub-regions of McLaren Vale, it includes some delicious, succulent Riverland fruit that gives it a bright, breezy character.

For the rest of us: Gorgeous Grenache displays aromas of red currant, strawberry, rose petals, pepper and a savory. The palate is gripped by tightly wound, granular tannins that are counteracted by a satiny texture and plump, fleshy red fruit. Pair this Grenache with meats such as lamb, mild cheeses, red sauce dishes.

For the wine snob: The Mastroberardino family, leaders in Italian viticulture, are largely responsible for the revival and elevation of Irpinian and Campanian winemaking post WWII. Falanghina is the signature grape of the Sannio DOC. This indigenous grape is known for its fresh, mineral, perfume-y and fruit-forward flavor profile.

For the rest of us: 100% Falanghina, Hand harvested the last week of September. This unaged white is fermented in stainless steel to preserve its fresh fruit flavors. Aromas of ripe pineapple, citrus fruits and white flowers. Notes of honeysuckle and toasted almond on the palate are lifted by lively acidity. Pair with rich seafood dishes, anchovy-based sauces or flavorful, ceviche.

For the wine snob: It is made up of 86% Cabernet Sauvignon, 8% Merlot and 6% Cabernet Franc, aged 20 months in 85% new French oak. This full-bodied wine exhibits vibrant acidity, massive structure and an everlasting finish, all characteristic of the beautiful warm low-yielding vintage. Composed of almost all hillside fruit, this is an amazing value of Napa Valley Cabernet Sauvignon.

For the rest of us: Bursts of layers of dark fruits such as black currant, cassis and huckleberry, baking spices, hints of pepper. Medium to full body Cabernet Sauvignon with nice tannin structure to round out a smooth lengthy finish.  Big wine equals big food!  For this wine we’d recommend beef ,  a red marinara, charcuterie or grilled lamb.

For the wine snob: 100% Chardonnay, O’Shaughnessy Estate Winery sits at 1,800 feet on the heralded Howell Mountain appellation in the beautiful Napa Valley. Founded in 1996, the estate encompasses one hundred and twenty acres. O’Shaughnessy Estate Winery uses modern equipment to produce non-interventionist wines that are naturally fermented and bottled unfined and unfiltered.

For the rest of us: This Chardonnay has bursts of orange blossoms, peaches and citrusy note  with a lively backbone of spiciness and a creamy finish.  Its medium body has a nice acidity note that will keep for the next 2 to 4 years. Pair this Napa Valley Chardonnay with wild caught salmon, tuna, pork or any medium to strong cheeses.

For the wine snob: 55% Merlot, 45% Cabernet Sauvignon, The Château d’Arcins has one of the first Haut-Médoc vineyards developed in 1300 by the Commanderie des Templiers. This historic heritage was bought in 1971 by the Castel family. The chateau, which was in ruins at the time, was completely renovated, as were the cellars, to develop the first circular wine cellar in the 1980s.

For the rest of us: It has a great nose of ripe cherries, plums, licorice and toasted spice; it flows to a medium to full-body, bold tannins that has a lengthy finish, ripe, rounded and has tons of personality. This Bordeaux will pair well with any beef or wild game, yum.