​Tres Palacios ($12.99)
Chile
From the producer:
"This is a nice golden yellow wine. The nose is filled with ripe tropical fruit such as pineapple, mango and banana.

The mouth is nice and fruity with fresh acidity and some mineral notes. It is mouth-filling, tasty, with good acidity due to the maritime influence, and long-lasting.

It is ideal as an aperitif and to accompany salmon, sea-bass, white meats and Chinese food."

From me:
Chilean wines represent great values across the board. This Chard has nice fruit that is well balanced by both judicious oak aging and a maritime climate. Excellent wine for the money.

Mer Soleil Silver ($21.99)
Monterey, California
From the producer:
"Never seeing the inside of an oak barrel, our Mer Soleil Silver is a pure, clean expression of Chardonnay. Our wine is fermented and aged in a combination of stainless steel and small concrete tanks that are imported from Burgundy, France. We keep fermentation temperatures stable while allowing a small amount of oxygen contact. The result: enhanced flavor development that is similar to aging in an oak barrel - but without the oak.

A pale yellow hue, the wine is well balanced with Fair in color and fresh from start to finish, the 2014 vintage opens up with aromas of flower blossoms, crisp pears and a hint of honeysuckle. Bright citrus evokes the clean taste of Meyer lemons, which grow amidst our estate vineyards, where a portion of this wine is sourced. On the palate, the wine is round and layered, with an acidity and depth that belie its unoaked character. The finish brings a lingering freshness that creates a perfect complement to salads, grilled seafood, tomato-based dishes and fresh oysters - and leaves a brightness in the mouth that leaves you wanting another sip."

From me:
I prefer concrete aging over other methods, because while micro-oxoidation can occur, developing the flavor and body of the wine, it picks up no flavors from the oak. You get a beautiful expression of the grape itself. If you haven't had an unoaked Chard, or if the ones you've had lacked character, do try this wine.

Copain "Tous Ensemble" ($27.99)
Sonoma Coast, California
From the producer:
"Perched on a hillside overlooking the bucolic Russian River Valley, Copain specializes in vineyard designate Pinot Noir, Chardonnay and Syrah. 

Founded in 1999, Copain, meaning ‘friend’ or ‘buddy’ in French, embodies our philosophy that wine enhances life’s most joyous occasions, and is an experience best shared with friends and family. Sourced from cool climate vineyards in Mendocino County, the Anderson Valley and the Sonoma Coast, the Copain portfolio consists of three distinct collections—Tous Ensemble, Les Voisins, and the vineyard designate wines. These wines have been long inspired by France’s Rhone Valley wine region resulting in Copain’s signature style of restrained, and elegant wines.

Floral aromatics of honeysuckle, jasmine, white blossom, and pineapple mix with lively acidity, Fuji Apple and Asian Pear flavors."

From me:
Copain was one of the wineries that I was lucky enough to visit last winter, and they could not have been more welcoming. The view over the valley was magnificent, and I was treated to a delicious wine and food pairing. "Tous Ensemble" is actually the company's entry-level wine, so its quality should give you a sense of the winemaker's skill. I think this is a lovely Chard, and one that really offers a sense of terroir of the Sonoma Coast. This is an example of restrained use of oak in order to elevate, rather than to overwhelm the grape.

​H. Blin Brut Champagne ($39.99)
Marne Valley, France
From the producer:
"Champagne H. BLIN embraces the Art of Champagne while remaining true to its remarkable character and style. Located in Vincelles, in the middle of the Marne Valley, Champagne H. BLIN primarily uses one of the most amazing varieties of the region: the Pinot Meunier.

This variety offers a unique and surprising taste with subtle freshness and fruitiness.

BLEND :
80% Pinot Meunier
20% Chardonnay

VINIFICATION:
Dosage 8 g/l
Disgorged 3 months minimum before delivery
Bottle age: 24 months minimum

TASTING NOTES :
Appearance : Golden straw, sparkling clear and transparent. Abundance of fine but persistent bubbles.
Nose : Lively and expressive. Scents of citrus freshness and nuances of freshly baked bread.
Palate : Simple and elegant. Lively aromas of ripe green apples and notes of toasty brioche.

FOOD PAIRING :
Daily aperitif
Tomato salad
Risotto with parmesan
Sweet and sour pork
Vanilla ice cream"

From me:
This Champagne is truly unique in its blend of grapes, and it drinks like a wine twice its price. The farming methods are organic, and the aim of the producer is to create a sense of terroir with their wines. This is not the approach of large producers like Veuve and Moët, which source grapes from all over the region of Champagne. The grapes for this Champagne come only from the area around the village of Vincelles. 

Scarbolo Il Ramato Pinot Grigio ($19.99)
Friuli, Italy
From the producer:
"Since the birth of the winery, Scarbolo’s philosophy has been very clear: contribute to a wine culture surpassing easy generalizations and fast trends that don’t belong to the world of farming. They have consciously invested in the Grave area of Friuli that for a long time has been considered only capable of ‘quantity’ wines, despite its amazing soil characteristics.

Valter Scarbolo inherited a passion for the vine from his father’s interest in viticulture. They planted their first vineyards in the 80s, in their hometown of Lauzacco. Lauzacco is located in Friuli on the right bank of the river Torre, just south of the Colli Orientali. The Scarbolo family puts immense effort into the vineyards in order to produce structured and elegant wines that represent the distinct characteristics of their native land. Their philosophy includes densely planting the vines and rigorously implementing sustainability practices to help preserve the ecosystem.

Made in the Friulian “Ramato” style, this wine is bright copper in color, with a nose exhibiting apple, wildberries and fresh citrus. Generous and fresh but with a lasting finish."

From me:
You know that thin, nearly clear, one-note Pinot Grigio that's mass-produced? This is not that. This is, aesthetically, an "orange wine," which refers to the color that comes from elongated skin contact during the maceration process. While some orange wines can be a little funky, this one retains its freshness, mellowed slightly by lees aging, which also gives it a little richness on the palate. This is an elegant and interesting wine that will give you a new perspective on Pinot Grigio.

Schiopetto Malvasia ($19.99)
Friuli, Italy
From the producer:
"Malvasia Istriana is one of the historic varietals of the hills of Friuli. It grows well in poor soil of marl composition with hot and sunny exposition where the grapes are left for a lengthy maturation. They are then picked by hand, pressed at low temperatures. This is followed by a static decantation in absence of sulphur dioxide and the vinification and ageing take place in stainless steel for 8 months. The wine thus obtained is rich and complex but at the same time fragrant and aromatic.

​Bright straw yellow with golden touches.
Fresh and round balance marine aromas that are perfectly balanced with scents of flowers and sweet fruits.
Creamy, rich and warm. Sweet flavors are matched by a refreshing palate with a clean high acidity finish.

Food pairings: Perfect with apetizers and first dishes, both with fish
and meat."

From me:
This is one of the many Italian indigenous grapes with which I've become slightly obsessed. I'm especially keen to have more people taste Italian whites that aren't as well known as the standards. There is so much elegant and complex white wine, and this is certainly an example of that. This would be perfect for a Thanksgiving meal.

Domaine les Evigneaux Rasteau 2016 ($22.99)
Southern Rhône Valley, France
From the producer:
"Origin:
Benoit and Frederic Lavau have always been fans of Rasteau which became a cru in 2010, and they have been making it for many years. Because of their special fondness for these vineyards whose outstanding exposure they recognize and which they consider to be 'atypical,' they decided to acquire 10 ha in the appellation in 2014. their 12 plots are located in Rasteau’s most emblematic terroirs. these are ideal vineyards for their plans to create a wine capable of delivering all the complexity and power of this extraordinary AOC.

Terroirs:
The Syrah vines are planted in the gravel and clay soil of the Quaternary terraces of Bellerive. Located in the south of the appellation, these are sunny and early ripening, providing the vines with perfect growing conditions. The Grenaches are planted to the north in cooler soil, accentuating the variance between day and night time temperatures and thereby enhancing the colour and aromatic intensity of the varietal. the pebble and gravel soil mixed with complex clay allows constant, even drainage and water supply.

'The nose is complex and of great depth, a mixture of blackcurrant, raspberry and vanilla extract. The palate is meaty and develops its intensity and power across the entire length of the wine. The tannins are robust and well integrated, promising a spectacular result after 3 to 5 years’ cellar ageing (if you can wait that long!).'"

Blend: Grenache 50% Syrah 30% Carignan 10% Mourvèdre 5% Cinsault 5%

Ageing: 12 months in new 228L barrels"

From me:
I've never met a Southern Rhône wine that I didn't like, and if pressed I admit that the region is, globally, my favorite. Rasteau is an appellation with which I was unfamiliar, so I was eager to try this wine. The blend of grapes is typical to the larger region, but the soil and exposure lend unique traits. This Rasteau shows some boldness of flavor, but its complexity makes it compelling. It's a wine to contemplate for a bit as you taste it. You can certainly enjoy it now, but do consider buying a bottle to lay down for a couple of years.

Alois Trebulanum ($34.99)
Campania, Italy
From the producer:
"Classification: Terre del Volturno IGT
Grape varietal: Casavecchia 100%
Production area: Pontelatone (CE/Italy)
The Casavecchia grape variety has a mysterious origin. There is an old country legend that narrates the discovery of a small grape vine in a 'casa vecchia' that means 'old house' in the township of Pontelatone.

This vine survived the epidemic times of the Phylloxera and the parasite fungus of Oidio dated 1851.

Casavecchia has extraordinary qualities and it is currently studied in the agricultural faculties of the University of Naples and Florence.

There are also some hypothesis that see the Casavecchia as the wine Trebulanum, praised by the Latin writer Pliny in his famous Historia Naturalis (Natural History) as a wine that came from vineyards on the hills surrounding the old town of Tremula Balliensis, an area that now comprehend the townships of Pontelatone, Castel di Sasso Liberi and Formicola.

The propagation started with the cut and the setting of a small branches and the provine, an ancient method that places the vine branch in the soil until it develops its own roots.

To the nose and the mouth, the Casavecchia gives an evocative fruity taste than only a few other fruits can give."

From me:
This single vineyard indigenous red is one of the most interesting wines I've yet tasted. My tasting notes on this include the word "perfect." The current vintage is 2012, and it can easily take 5-10 years of cellaring. If you want to enjoy it now, though, expect a bold tannin propping up deep red fruit and mild forest earthiness. This, to me, exemplifies Southern Italian wine at its best.

JB Neufeld Yakima Valley Cabernet Sauvignon 2013 ($39.99)
Yakima Valley, Washington
From the producer:
"JB Neufeld produced its first vintage in 2008. The winery is the only of its kind in Washington, focusing exclusively on Cabernet Sauvignon within the Yakima Valley AVA. The winery was created by the husband and wife team, Justin and Brooke Neufeld. The goal of the brand is to not only showcase the diversity of the terroir found in the valley through its vineyard designate bottlings, but to use that diversity to build a more complex and balanced Cabernet Sauvignon by blending sites as well.

The Yakima Valley AVA has the most diverse terroir of all the AVAs in Washington.  All the vineyards are located on south facing slopes created by a series of ridges that are oriented West to East, which is a geological anomaly unique to eastern Washington.  

JB Neufeld's focus is to preserve not only the qualities of the wine, but also the place and time from which they were made. They aim to build a Cabernet Sauvignon that possesses multiple layers of complexity that reveal themselves as the wine opens up in the glass. JB Neufeld achieves this by having a winemaking style that is dedicated, thoughtful and precise to the terroir of their valley.

The nose opens with ripe huckleberry, black currants, and blackberry jam, supported by a backdrop of fennel and basil. Balanced on the palate with ripe tannins and well-integrated acidity. Finishes bright and clean with vibrant fruit.

91% Cabernet Sauvignon 9% Cabernet Franc
Aging: 23 months in 64% new French oak and 36% in neutral French oak Production: 6,000 bottles per year"

From me:
I'd had some good Washington Cab before tasting this, but JB Neufeld is in another league entirely. This wine is as bold as a Napa Cab with its own profile that, to me, makes it more compelling. The winemaker, Justin, has visited my shop, and he was a joy to talk to about his technique and approach to his wines. This is the entry level offering, and it drinks like a dream. Especially if you aren't familiar with Washington Cabs, try this!

Scarbolo Campo del Viotto 2013 ($43.99)
Friuli-Venezia Giulia, Italy
​From the producer:
"An intense deep ruby red color with pomegranate hues. Ripe notes of marasca cherries, sweet tobacco, dark chocolate and ripe wild berries.
Intense on the palate, with soft sweet tannins and spiced persistent finish.

Grapes: 100% Merlot

Fermentation: The first whole clusters harvested are dried out for about 20  days, then the fermentation occurs in small Oak Barrels. After the
fermentation, barrels are sealed and the wine remains in contact with the skins until mid December.

Aging: 2 Years in small Oak barriques; then 6
Months in the bottle prior to release
Production: 850 Cases"

From me:
Another wine from Scarbolo that flips the script. Hate Merlot? Think it's an unimpressive varietal? Try this wine. From the partial raisinating of the grapes to the long aging, this takes Merlot to the next level. Elegant and rich.

​Colonia Las Liebres Bonarda ($11.99)
Mendoza
From the producer:
"100% Bonarda Argentina organic grapes come from pergola vineyards located in Luján de Cuyo (Mendoza), at 800 m. The area has a semi-desert climate with hot days and cool nights. We choose deep, fresh soils with low fertility to control vigor, delay ripening, and avoid hydrological stress. These are sandy loams where the clay component provides mineral nutrients and water retention, while the sand component prevents the silt and clay part from compacting excessively, and guarantees water drainage.

Vinified in 300hl stainless steel tanks with temperature control for a duration of 10 days from crushing to pressing, with daily rack-and-return for a gentle extraction. The wine is aged in concrete tanks, receiving no oak treatment in order to preserve freshness and to represent a pure expression of the grape.

The efforts that the winery has been making since 2012 to grow grapes organically have finally paid off in this 2017 vintage. This Bonarda is an organic certified wine, presenting notes of crispy red fruits and white pepper, with soft tannins in the palate and intense flavors. It has a long and fresh finish, with lots of character. Its deep and vibrant mouthfeel makes it a true pleasure wine. Ideal to pair with pasta Pomodoro dishes, pizza and light meats."

From me:
Bonarda from Argentina is also called Douce Noir, and its DNA traces back to Savoie, France. It's a dark grape that produces a medium-bodied, red fruit forward wine that is not usually aged in oak. You might have heard of an Italian Bonarda, but they are a completely different set of grapes and have nothing to do with this varietal. Bonarda is the second most planted red grape in Argentina (behind Malbec), and it produces wine that is easy to drink with a kind of brambly fruit and spicy earthiness on the palate. This wine is an excellent value, and a great alternative to Pinot Noir or Merlot.


Vicentin Blanc de Malbec ($16.99)
Mendoza
From the producer:
"Blanc de Malbec owes its name to the type of vinification. It is a red wine vinified as a white, making it the first Blanc de Malbec in Argentina. The idea for this innovative wine came from the vineyard and led to its final creation. The hue is slightly pink, well defined and bright. Soft floral notes of sweet jasmine are perceived along with violets and mild aromas of fruits including
peach, strawberry and watermelon. Fine integration with the wood awakens flavors of cinnamon, cloves and spices. Sweet, fresh, unctuous, explosive, very fruity and elegant on the palate; the taste is intensified by hints of mature and sweet tannins."

From me:
I had never encountered a white Malbec until this one, so I was obviously curious about what the wine would be like. Red Malbec is usually quite bold and full-bodied, often with spicy or smoky undertones. As a white wine it still has a lot of character, and it is very elegant on the palate. It is aged six months in oak, but the wood just smooths it out and builds on the creamy mouthfeel created by the malolactic fermentation. This is a well-balanced, interesting, pretty wine that is also sure to be the talk of the table.

​Nifo Sarrapochiello Falanghina del Sannio ($12.99--was $14.99)
Campania
From the producer:
"Rooted in Campania for three generations, the winery Nifo Sarrapochiello is located in Ponte, a small town in the Sannio, a pleasant place, already existing in Roman times, which owes its name to the presence of an imposing "pontem lapideum" on which the Via Latina passed that connected Rome to Benevento and thanks to which the Romans supplied themselves with wine and grapes of the highest quality.

Winemaker for passion and cultural heritage is the young owner, Lorenzo Nifo Sarrapochiello, who has decided to combine respect for tradition and scientific innovation, in order to ensure the company the high quality standards that have always been pursued. In fact, since 1998, the Nifo Sarrapochiello grapes are grown and treated with the organic farming method ( bioagricert control organism ). After a strictly manual harvest, the grapes are transformed with production standards that protect the environment and the health of the consumer: this results in perfumed wines, intensely aromatic and with a great personality.

Pale straw-yellow wine with aromas of pear, banana, aromatic herbs, yellow flowers and sweet spices. Taste is very delicate and elegant, persistent. A perfect match with fish steaks, white meat and aged cheese."

From me:
Falanghina is one of Italy's better known whites, and is an ancient varietal. This wine is a must with seafood, though it would go well with poultry and pork. Elegant, long finish with ripe fruit undertones.

Cantine Monfort Terre del Föhn Marzemino ($12.99)
Trentino
From the producer:
"The Marzemino grape occupies a prominent place in the wine growing world in Trentino thanks to its excellent quality. The origins of the vine are lost in history but it is likely that it comes from Marzemin, a village in Carinthia. Currently Marzemino is cultivated in particular on the right bank of the river Adige and, especially in the foothills of Nomi, Pomarolo, Isera and Mori. In the Vallagarina the variety has found ideal soil and climate conditions which lend it its unmistakable organoleptic characteristics. To distinguish it from other similar wines it is called 'Marzemino Gentile' where 'gentile' (gentle) is justified by the matchless delicacy of the wine.

WINE MAKING METHOD
Brief red wine fermentation on the skins, malolactic fermentation and refining in stainless steel vats. Brief ageing in bottle.

TASTING NOTES
Colour: bright ruby red . 
Bouquet: delicately fruity (fruits of the forest) with floral notes of  sweet violet
Palate: dry, harmonious,  pleasing for its fruity notes and slight almond finish.

FOOD MATCHING
First courses with meat sauces, white meats, poultry, cheeses.
This wine is famous  for its fruity taste. It is an indigenous wine mentioned in the Opera 'Don Giovanni' of Mozart."

From me:
I'm really into indigenous grapes and wines that are off the beaten path, so for me this is a really compelling one. It drinks a bit like a Pinot Noir in that it's light-bodied and brightly fruit-forward. I think at $12.99 it's a great alternative to Pinot, but it also stands on its own as a cool climate red. Organic.

​Standing Stone Dry Riesling ($13.99)
Finger Lakes, New York
From the producer:
"Standing Stone Vineyards is integral to the heritage and future of the Finger Lakes region. Located on the Eastern slopes of Seneca Lake, the site is not only visually stunning but also ideal vineyard land. Factors such as proximity to the lake, slope, and soil type are vital components that contribute to moderating lake effects and ripening, and contribute to the distinct nature of our wines.

In order to achieve the purest expression of place, we implement low intervention practices, both in the cellar and in our farming methods. We have increased biodiversity and ecosystem health and eliminated synthetic inputs. It is an exciting time to delve into what this farm has to offer and we invite you to taste the wines, and explore with us.

Our Dry Riesling is sourced from one of the oldest Riesling vineyards on Seneca Lake, planted in 1972.  The combination of vine age and the site’s location contribute to a concentrated and ripe presentation.  The palate is agile and crisp with round fruit flavors and a textured mouthfeel.

​Vinification Techniques:  Indigenous yeast fermentation lasting three months, blend of two Riesling blocks but heavily weighted toward the older West block, no fining or filtering agents."


From me:
Standing Stone has been a solid Finger Lakes producer for years, but upon the retirement of the original owners, Hermann J. Wiemer bought the brand and the vineyards. Wiemer is an exceptional label, so I am thrilled that they are putting their name behind Standing Stone. This Riesling comes from older vines, and you can really sense that in the body and in the ripeness of the fruit. It starts fruit-forward, drinks elegantly over the mid-palate, and has a dry finish. Even if you think you don't like Riesling, do give this a try.

​Compania de Vinos del Atlantico Gordo 2014 ($14.99)
Yecla, Spain
From the producer:
"Gordo is Patrick Mata's affectionate way of calling his father, Jose Mata. For almost four generations, Patrick's family produced wine in Malaga, Montilla, Sanlucar, Rioja and other Spanish regions. These wines were sold in many countries, including the US, before and after prohibition. During the 60s, the demand of Malaga wines suffered greatly, which ultimately resulted in the Mata winery closing its doors in 1972. The wine Gordo pays tribute to the Mata winemaking heritage and, specifically, to Patrick's father. The Gordo label is a replica of one of the family labels from the late 1800s. Today, after a few decades, Patrick and Alberto through Vinos Atlantico are resurrecting their family heritage and producing wines in many regions throughout the Iberian Peninsula, including this rich yet elegant blend of Monastrell and Cabernet from the southeast of Spain. 

WHAT MAKES THIS WINE UNIQUE?: A personal wine that pays tribute to Patrick's father. Produced from dry farmed vineyards. Vines are tended in chalk soil at 713 m (2,339 ft) elevation. This type of soil and the elevation result in wines that exhibit greater freshness with lifted flavors. 

GRAPE: 70% Monastrell, 30% Cabernet Sauvignon. Vines planted since 1970. Tended in chalk and limestone soil at 713 m (2,339 ft) elevation. 

PAIRING SUGGESTIONS: Try Gordo with blue cheese, stews, spicy chili and similar hearty dishes. This wine has the heft on the palate and spice to pair well with BBQ with serious heat, pulled pork sliders and “five alarm” BBQ chicken wings. 

VINIFICATION AND AGEING: Harvest takes place in the cool, early morning hours. The best bunches are selected and undergo a gentle crush. Whole clusters with stems undergo maceration at a cool temperature (59 F). Each grape variety is fermented separately. After fermentation, the skins and stems are kept together in a post-fermentation extended maceration for seven days. Malolactic fermentation occurs in stainless steel tanks. After ageing for three months in oak barrels that are two years old, the Monastrell and Cabernet are blended. The wine is bottled after one month in the tanks." 

From me:
This is the new vintage, which I have not yet tried. That said, Gordo is one of the first Spanish wines I ever tried, and I fell in love with it. Monastrell is a grape typical to the southeast and often vinified as a varietal wine. Here it is blended with a little Cabernet, and the balance is just right. I think that the two varietals are vinified and aged separately before blending gives the wine a more complex character. This is a great cross-over wine for people who tend to drink California Cabs.

A Portela Mencia 2014 ($17.99)
Valdeorras, Spain
From the producer:
"A unique wine produced with the rare Mencía grape (pronounced Men-THEE-ah). Mencía only grows in northwest Spain. In this case, A Portela comes from Valdeorras, which is one of the most inland wine regions of Galicia. During Roman times Valdeorras was known for its gold, hence its name, the valley of Gold. The vines are tended in granite and slate soil. The high elevation of this precious small part of Galicia produces Mencía grapes that are different from other Galician wine regions, flavors tend to be more uplifted, more floral, brighter, and very pretty! A Portela is all unoaked to emphasize the purity and delicate flavors and aromas of this grape. It is produced from estate-owned grapes that are organically grown. A Portela signifies the doorstep to heaven. It is also the name of the high elevation hill of 5 hectares (12 acres) located in the town of Larouco (province of Ourense), where the Mencía vines that make this profound mineral wine come from. A Portela is a joint venture between the Sharon family and CVA.

WHAT MAKES THIS WINE UNIQUE? This wine is a superb value made from estate owned organically grown grapes. All the grapes come from the specific high elevation site of A Portela. A Portela is a joint venture between the Sharon family and CVA. The Sharon family possesses the largest holdings of vineyard land in the Valdeorras appellation. A Portela is made with the best 20% of the vineyard land of the Sharon family. The mineral character of A Portela gives the wine a special identity.

GRAPE: 100% Mencia. Vines planted from 1976 - 1990. Tended in clay, granite and slate soil from 500 - 700 m (1,640 - 2,625 ft) elevation. This is a vegan wine.

PAIRING SUGGESTIONS: Herb-roasted chicken, pork loin or even salmon would be divine. And some sautéed mushrooms...

VINIFICATION AND AGEING: After harvest, the skins mix with the unfermented juice for five days at 45F. This pre-fermentation “cold soak” enhances the wines aromas, color and flavor. Once fermentation has taken place, the skins spend another 10 days in tanks to extract all beneficial colors and tannins. The wine is aged 7 months in stainless steel to emphasize the pure, young flavor of the Mencía grape.

LOCATION, SOIL, CLIMATE: The vineyards are located in the autonomous region of Galicia, in far northwestern Celtic Spain, within the Valdeorras DO (Zone 1) in Valdeorras district and within Ourense province. The vineyards are in the mountain town of Larouco, at 500 meters (1,640 ft) elevation. The soil is composed of slate and granite topsoil with a thin clay subsoil. This soil profile is poor in organic matter and the vines yield 2.5 kg (about 6 pounds) of grapes per vine, compared to the average of 7.5 kg (around 17 pounds) per vine in Valdeorras. The surface of the granite and slate soil is warmed by sunlight during the day and provides heat to the roots, which encourages the grapes to continue ripening during the cool nights. Lower yields result in more concentrated grapes providing more intense aromas and flavors in the wines. The area's climate has an average temperature from April-October of 64.4F, among the lowest average temperatures in Spain, with 32 inches of yearly rainfall. Being one of the lowest levels of precipitation in the region helps prevent overnight frost. The cool temperatures of this Atlantic-influenced climate (Zone 1) provide a longer ripening period, which results in bright wines with great aromatic expression.

TASTING NOTES: A pure Mencia that exhibits aromas reminiscent of dried flowers and sliced strawberries. The palate is loaded with upfront fruit, plenty of fine tannins, a good backbone of acidity and a clean finish."

From me:
My mom recently returned from a walking trip in this area of Spain, and she found Mencia everywhere she went, though in the States it's a fairly esoteric varietal. This wine is a lovely example of the style, has earned high ratings, and is perfect as we transition from summer to fall. On the lighter side of medium-bodied, it features bright red fruit and a mild acidity. This is definitely a wine that I prefer to pair with food.

​Inama Soave Classico ($15.99)
Veneto, Italy
From the producer: 
"Light yellow colour. Elegant nose of sweet field flowers: camomile, elderflower, iris. Mineral on the palate with sweet almond on the finish.
RECOMMENDED COMBINATION: Risotto and white fish, raw fish, salads."

From me:
Soave is a style of dry white wine from Veneto in northeastern Italy. It is 100% Garganega, which the Romans introduced to the area, and which is closely related to Greca, a Sicilian grape. The wine is aromatic, with floral overtones, and though not as crisp as Pinot Grigio, it is much more delicate. Fermentation and aging take place in stainless steel, so there is no oakiness, but malolactic fermentation gives the wine an elegant smoothness. This is one of the lesser known Italian wines that I hope more people will discover.

Yola Mezcal ($44.99)
Oaxaca, Mexico
From the producer:
"Our Mezcal is handcrafted, distilled on our namesake farm, bottled by women, with a recipe passed down from Yola's grandfather.

In 1971, Luis Jimenez purchased a Mezcal farm in San Juan del Rio, Oaxaca.

Today, we still honor his original recipe, abiding by the 300-year-old method of traditional Mezcal making.
 
We are dedicated to promoting the economic independence of the women of Oaxaca."

From me:
Have you tried Mezcal? It's made from espadin agave (rather than the blue agave of Tequila) and the hearts of the plant are smoked, which imparts a very particular flavor. Some people really like that, and others find it too strong, but this Mezcal is ripely fruit-forward enough to win over just about everyone. This is a women-owned company that is empowering its women workforce, while producing a high-end product in a sustainable way. To say that this hits every note for me is an understatement: in short, Yola is swoon-worthy.

High Rock Distilling Pepper Shine ($33.99)
Ballston Spa, New York
From me:
High Rock Distilling has closed up shop, which is a real shame, because they were doing some pretty great stuff with un-aged corn whiskey. I have just under a dozen bottles left of their Pepper Shine, and it's some of the last stock available anywhere. This product was made using a corn whiskey base infused with 6 varieties of hot peppers. The result is savory, vegetal, and spicy, and it makes just about the best Bloody Mary you'll ever have! It's versatile for other cocktails, too, such as margaritas or even a spicy martini. I highly recommend giving this a taste!

​Beelgara Estate Shiraz ($9.99)
New South Wales, Australia
From the producer:
"The Beelgara Winery and name has a history that dates back over 80 years. Originally situated in the village of Beelbangera, the place name is derived from the local Aboriginal word meaning 'native companion.'

The Brolga, also known as the Aboriginal 'native companion,' is now depicted on our new label, to remind us of our Beelbangera origins and proud Australian heritage.
Shiraz is crushed and fermented on skins for 4-5 days then drained and pressed onto a mixture of French and American oak for maturation.

Plum and blackberry fruit with some vanillin oak aromas. Rich soft style with blackberry fruit and vanilin oak with elegant soft tannins on the finish.

CELLAR: Up to 5 years

SERVE WITH: Enjoy with richer foods such as roast beef or mushroom risotto"

From me:
This wine is from New South Wales (southeast Australia), and although it shares some flavor characteristics with more ubiquitous wines from McClaren Vale in Australia (plum and cracked pepper), it is a little lighter in body like Shiraz from Victoria. This is a great introduction to the grape as vinified in Australia, and it's a very good go-to wine for the price.

Corvidae Lenore Syrah ($14.99)
Columbia Valley, Washington
From the Producer:
"Sourced from several vineyards throughout the Yakima Valley and the Horse Heaven Hills, Lenore Syrah shows the more opulent and balanced vintage with its fruit forward attack and rounded, rich mid-palate texture. Aging in predominately neutral French oak maintains the bright berry and savory aromatics of this wild, gamey varietal.

Pair this crowd pleasing wine with barbecued babyback ribs, a hearty lamb stew or your favorite burger."

From me:
This wine is super approachable and reminds me a bit of the riper Shiraz wines from Australia, though without much of the peppery note. Super smooth and fuller bodied.