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Couillaud Gamay Rosé ($10.99)
Loire Valley, France From me: Gamay is the grape best known for making Beaujolais, so it's a little different to find it as a varietal Rosé, but am I happy to have stumbled across this gem! It's from the Loire Valley in Northern France, so the style is a little juicier than what you get in Provence or Languedoc. There's a lot of fruit on the palate, but the light freshness keeps it vibrant and easy to drink. This would pair well with salads or ham, or you can enjoy it as an aperitif. Prodigo Nero D'Avola ($10.99) Sicily, Italy From the producer: "The grapes come from selected vineyards harvested later than usual, towards the beginning of October, to get a level of maturation such to have a high sugar level and good alcohol content. Grapes are naturally dried on vines for about 15 days. After the hand harvest, grapes are pressed and the fermentation starts; the skins are left in the must for a period to extract flavor in temperature controlled vats between 25 -27 °C. It is left in oak for 5-6 months. Made from partially dried Nero d'Avola grapes, the wine's bouquet is slightly spicy, and has notes of dried figs and ripe fruits, like blackberry and boysenberry. The finish is round and velvety, with notes of vanilla." From me: This is a luscious, smooth wine with dark fruit flavors and soft tannins. It is a great introduction to Nero D'Avola, and to Sicilian wines in general.
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Indaba Chardonnay ($11.99)
Western Cape, South Africa From the producer: "The grapes were picked in the cool early morning hours. They were de-stemmed and gently pressed, and the juice was settled overnight. Most of the wine was cold fermented in stainless steel tanks to create a bright, fruit-driven wine. A small portion (roughly 2%) was fermented in new 225 liter French oak barrels, with weekly batonnage. The wine was aged on its fine lees for several months to develop further in complexity. Bright tropical fruit aromas lead to a crisp, fresh palate with mouth-filling flavors of apple, pear, honey and pineapple. A gentle kiss of oak adds a creamy butterscotch nuance and wonderful depth. A superb value, this versatile white is a fantastic match for a wide range of dishes, from mac & cheese to spicy ethnic food. Noteworthy: A commitment to social responsibility is a key part of the Indaba philosophy, and a portion of the brand’s sales supports early education for wineland workers’ children. Certifications: Integrated Production of Wines(IPW) Certified, Broad Based Black Economic Empowerment (BBBEE) Level 5" From me: This is a fresh, light/medium bodied Chard that exemplifies the style of South African white wines from the Western Cape: ripe fruit lifted by a balanced acidity. I really appreciate the efforts that Indaba makes toward providing economic and educational opportunities for their vineyard workers, so I'm especially happy to support the brand. Indaba Mosaic Red Blend ($11.99) Western Cape, South Africa From the producer: "The grapes were harvested in the cool early morning hours. They were then de-stemmed and crushed. Half of the Cabernet Sauvignon was left to cold soak for two days before fermentation in concrete tanks. The remainder of the components were fermented in stainless steel tanks until dry, with gentle pumpovers performed regularly. The wine was then pressed and returned to tank for malolactic fermentation and aging. Two thirds of the blend was aged on French oak staves. The Cabernet Franc and Malbec were aged in second and third fill French oak barrels. This vibrant Bordeaux blend displays alluring aromas and juicy flavors of blackcurrant, ripe brambly berry fruit and dark chocolate, with subtle spice notes. Elegant, gentle tannins coat the palate, enticing you to take another sip! 59% Cabernet Sauvignon, 38% Merlot, 1% Cabernet Franc, 1% Petit Verdot, 1% Malbec " From me: I love Bordeaux blends from unexpected areas, so this was a no-brainer for me. It's an approachable red that is equally nice with a meal as it is on its own. One gets a good sense of Western Cape terroir without too much overwhelming by oak. The use of concrete, steel, and oak gives the wine a complexity it might not have otherwise, and it preserves the nature of the fruit while softening the edges of the finished product. Amaro dell'Etna ($34.99/ 1.0L) Sicily, Italy From the producer: "Our Amaro dell’Etna has its roots on the slopes of Mount Etna in Sicily where more than twenty-six herbs and aromatic plants grow. Its special recipe embodies the volcanic nature of Sicilian soil and even after over one hundred years still conveys an authentic and traditional taste. From its origins in 1901 to the present day our digestif has been enjoyed by lovers of good liqueurs and has been appreciated for its delicious spiced taste. Its authentic character is the result of the careful selection of unique ingredients based on a particular mixture of herbs and aromatic plants. Our Amaro dell’Etna contains no preservatives or artificial coloring agents. It has a genuinely intense flavor thanks to the infusion of herbs and natural aromas and the addition of only sugar. It excels as an after-dinner digestif or can be served as an aperitif with ice, soda and a slice of orange." From me: I found this Amaro on Instagram about three months ago, and was dismayed to find that it wasn't distributed in the U.S.. Two weeks ago, at the end of a product tasting with Pamela, she showed me this as an afterthought, and I just about lost my mind. I have been drinking Averna Amaro in my Midnight Manhattans for the better part of a year, and I've started to taste other brands here and there as my palate for bitter digestivos has developed. This, though, is in its own realm. It is slightly less viscous and slightly more bitter (particularly on the finish) than Averna, but it blends really well with both Bourbon or Rye. It stands out for me because I would almost rather drink this on its own than in a cocktail. The flavor profile is complex, but it's very smooth and quite refreshing. I cannot recommend this highly enough. KAS Krupnikas ($22.99/ 375mL) Mahopac, New York From the producer: "Krupnikas is a sweet alcoholic drink that is popular in Lithuania as well as Poland (known there as 'Krupnik'). Legend has it that Benedictine monks created Krupnikas in the 1500s. Made with sweet honey and warm spices, it became the drink of choice in the Polish and Lithuanian communities as a way to celebrate holidays, weddings, and even just the everyday. Though the Soviets shut down production for many years, krupnikas lived on through closely guarded family recipes, which have been passed down through the generations. KAS was born in Brooklyn to a Lithuanian family and reared in New York. For many years he enjoyed making his own secret family krupnikas recipe for holidays and special events. In 2013, he decided it was time to share his krupnikas with the world and started KAS Spirits. KAS is created in the Hudson Valley town of Mahopac in Putnam county New York. It is bottled and labeled by hand. Its a true craft spirit: a family gift offered to the local community and beyond." From me: I love products that are specific to a country or a culture, particularly if they aren't that well-known. There's something exciting about bringing those things to my customers here at Sage because drink (and food) can transport us, and help us appreciate ways of living and enjoying life that are not necessarily our own. I also love modern or local takes on traditional recipes, so I'm thrilled that this is made with New York State honey. I had not had krupnikas before this, and I am thrilled to have found KAS. The spirit itself is a delicious, lightly spiced honey liqueur (still 80 proof, though!) that is wonderful for sipping, but can be used in all sorts of cocktails. I initially brought it in for the holidays, but I'm looking forward playing around with it in my summer gin cocktails. |
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