Tasting Notes 12.2.22
Cleto Chiarli Dry Lambrusco ($18.99)
100% Lambrusco di Sorbara
Deep rosé colour, with clear fragrances of strawberry and brushwood. Its taste is fresh, pervasive, mineral, and at the same time velvety and surprisingly pleasant. Dynamic.
A light aperitif or to enjoy with poultry, ham, or roasted vegetables.
Forge Cellars "Classique" Dry Riesling ($19.99)
Seneca Lake, NY
Each of the 16 vineyards that we work with contribute to the blend that make up our Classique wines. These wines showcase the beauty of Seneca Lake: to be able to consolidate the various elements of each site into a perfectly balanced wine. Very few regions in the world provide in a natural way this perfect combination.
Throughout the years, we have characterized the vintages based on Mother Nature’s contributions and the shared disposition of wines in the cellar during their year of development and maturity. In our 10th vintage sharing the voice of the land, we have affectionately referred to 2020 as “the vintage of the sun.” While the world was shrouded in uncertainty amidst a rising pandemic, nature delivered sun drenched days that helped us maintain our focus and optimism, and nurtured the vines with unyielding promise.
If you've never had dry Riesling, this is the one you must try.
Domaine Reverdy-Ducroux Sancerre Rouge ($23.99)
Loire Valley, France
-Originates from clay-limestone slopes situated at an altitude of 240m in the highlands of Verdigny.
-100% developed from pinot noir, this Sancerre red is known for its freshness and fruity flavor.
Ruby-red colour, bouquet of red fruits: cherry, raspberry, cranberry. Well-balanced on the palate, lively and refined; nice freshness to finish.
Serve chilled at 14°C with meat or charcuterie, Loire salmon, or to accompany a red fruit salad or caramelized pears.
Tenute Sant'Antonio Monti Garbi Valpolicella Ripasso ($20.99)
Corvina and Corvinone 70% - Rondinella 20% - Croatina and Oseleta 10%
Color: ruby red. Aroma: red fruit and cherry.
Flavor: soft, caressing, fresh, savory and fairly tannic with a spicy aftertaste.
Pasta entrées with meat ragout and Italian sauces, grilled, roast or stewed white meats, hard medium-ripe cheeses.
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