Category Archives: Tasting Notes

The Wonderful Wines of Domane Wachau

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On what was a long overdue visit to the U.S. (and only his first time in New York), Domane Wachau’s winemaker Heinz Frischengruber poured a collection of his wines for the media at Aureole restaurant. Owned by 250 families, the Domane Wachau estate is located in Austria’s highly esteemed Wachau wine region, which is an UNESCO heritage site for both its natural beauty and its culture. Viticulturally, the region is known for its cool climate, diverse soils, river influence and abundant sunshine.

Originally born and raised in the region, Heinz has been at Domane Wachau for fifteen years and has become an integral part of the team, focusing his quality efforts on viticulture and traditional winemaking techniques. Heinz’ family is also in the wine industry (his brother currently runs the family business), so he grew up with wine in his blood (or at least in his backyard).

Before arriving at Domane Wachau, Heinz previously worked in Germany, gaining experience at Geisenheim and also studied overseas as well to build his knowledge base. But, he had always wanted to work at Domane Wachau, which is very well known and respected in the area. Its 1,000 hectares are considered to be the best terroir in the region, many of which are situated directly on the Danube.  Here, the steeply terraced vineyards must be worked by hand; in fact, one-fifth of the vineyards are not accessible by tractor due to the vertical nature of the terrain. In recognition for the challenges inherent in maintaining such vineyards, an association has been created to save the terraced vineyards for the next generation.

With the region’s mosaic of different soil types, microclimates, higher and lower altitudes, Heinz loves to play with single vineyards. In this regard, he noted, “You have to know your soils,” in determining which style of wine to make. Further, he understands his grape varieties, explaining that Riesling can adapt even better than Gruner Veltliner, calling Gruner a luxury variety due to its heightened need for water. Yet, it, too, can be grown on a variety of different soils, producing a versatility in wine styles, attributing marked spiciness in the variety when grown on terraced vineyards and stone fruit with a rounder, fatty profile when grown on loess soils.

In the vineyards, there is a strong commitment to sustainable agriculture and biodiversity. When asked about climate change, Heinz reported that there has been significantly less rainfall and the occasional crazy high temperatures (greater than 35o C) in recent years. Accordingly, canopy management is more important than ever to shade the grapes, retain acidity and avoid burning.

Once the grapes are in the winery, Heinz declares, “I’m a caretaker, not a winemaker.” A big fan of traditional winemaking, he prefers to utilize skin contact to produce fresh, elegant and spicy (read a peppery note – similar to the pyrazines found in Sauvignon Blanc) in his Gruner Veltliners. This skin contact also gives some tannic grip that adds to the complexity of the wines.

As we tasted through a collection of wines at lunch, it was clear that these were well-made, elegant and concentrated wines that provided beauty, balance and bang for your buck. In other words, they were simply wonderful!

TASTING NOTES

Domane Wachau Gruner Veltliner Federspiel Terrassen 2018 – $18.00
Grown on steep terraced vineyards, this entry-level Gruner Veltliner offers up citrus and minerality on the nose. On the dry, medium-to-full bodied palate, it is rich and mineral on the palate with good acidity, stone fruit, peach pit and very long length.

Domane Wachau Riesling Federspiel Terrassen 2018 – $20.00
From the same entry-level line, the Riesling was more aromatic, with pronounced aromas of peaches, apricot, exotic fruit, pineapple, spiciness, flinty, and a hint of black pepper, which Heinz attributed to the soil. It was more concentrated, fuller-bodied and richer than a German Riesling, with medium acidity and long length.
Domane Wachau Gruner Veltliner Federspiel Ried Liebenberg 2018 – $25.00
Produced from the Ried Liebenberg single vineyard, which consists of very steep terraces and poor sandy soils, this wine offers up concentrated stone and mineral aromas. It was dry, but with riper fruit than the Terrassen GV, with apricot, stone, slight spice, displaying a structured, more terroir driven wine, with medium acidity, medium body and culminating in long length.

Domane Wachau Riesling Federspiel Ried Bruck 2018 – $25.00
Sourced from the winery’s coolest area, with grapes grown on south facing slopes, the Ried Bruck single vineyard Riesling greets the nose with white peaches, mandarin oranges, and marzipan. It had higher acidity than the Gruner Veltliner, with notes of smoke, petrol and wet stone on the long finish.

Domane Wachau Gruner Veltliner Smaragd Achleiten 2016 – $46.00
We finished the meal with the outstanding Achleiten, a very steep single vineyard made up of dark stones and flinty soils that fades right into the Danube. The resulting wine was well structured with good aging potential, dominated by peach and mineral aromas and flavors. The fresh palate was concentrated with long length and sufficient body and complexity to pair with heavier dishes such as duck or beef.

NB: Established in 1983, Vinea Wachau celebrates wines of provenance made only from Wachau grapes. There are three different (and hierarchal) style categories ranging from lightest to the most concentrated, each represented visually by an Austrian symbol to reflect the unique style and heritage of each wine.

Steinfeder: Feather
Lightest in style, with a maximum alcohol by volume (abv) of 11.5%.

Federspiel: Falcon
Medium bodied, with an abv of 12-12.5% abv, always fermented dry, elegant

Smaragd: Lizard
This highest category is reserved for dry, concentrated and complex wines, made from very ripe/late harvest grapes sourced from the best vineyards and fermented dry.

Who Runs the (Wine) World: Susana Balbo, Wines of Sicily and the Women in Australian Wine Awards makes the answer abundantly clear

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A flurry of events featuring the women of wine kicked off the season’s return after the summer hiatus. Admittedly, women in wine is both new and nothing new. As they say, behind every great man is a great woman. But, perhaps the more novel news is that women are now standing (in) front and center of (or at least next to) many men in the vineyards and wineries the world over.

While I missed it due to ill health, the Women in Australian Wine Awards honored the women who have made their mark in Australian wine. The world’s “first and only awards platform for women in wine,” was held on September 17 in New York.

Similarly, an event earlier in the month presented a wide range of Wines of Sicily, recognizing the women in this region. I had the opportunity to meet Lilly Ferro Fazio, Export Manager of Casa Vinicola Fazio, who shared her experiences in bringing together the women of her region and noting the challenges they faced amidst a very traditional/male-dominated society. She addressed the need to find support and resources to successfully manage both her job and the family household because her husband still expects her to fulfill a traditional spousal role in addition to her career.

Another wine woman bucking the trend of being a simple, stay-at-home mom, is Argentine winemaker, Susana Balbo who initially applied to study nuclear physics in Bariloche. Her parents would not permit her to leave Mendoza, but, not one to be deterred, she eventually became the first woman in Argentina to earn a degree in enology. By 2012 she had been named as one of the “Most influential women wine-makers” by The Drink Business magazine, and, six years later, was listed among “The 10 most influential women in the wine world” in the same publication.

Today, Susana Balbo produces wines in both Mendoza and Salta regions. Her wines are well respected and can be found in the market under two labels: her namesake Susana Balbo and her Crios line. The Crios portfolio recently underwent a makeover, sporting new packaging that emphasizes the wines’ elegance and classic nature. Available in four different varietal options, the wines were recently released in the New York market.

Crios Torrontes 2018, Cafayate (Salta) and Valle de Uco (Mendoza), Argentina, $15.00
Pronounced nose with floral, tropical fruit, hint of cotton candy and a dry, yet ripe, palate with medium-to-full body, medium acidity and long length.

Crios Rose 2018 of Malbec, Vallee de Uco (Mendoza), Argentina, $15.00
Notes of strawberry, cherry and watermelon greet the nose. The palate is dry, with medium+ acidity, medium body, culminating in long length.

Crios Malbec 2018 Vallee de Uco (Mendoza), Argentina, $15.00
Deep in color, this wine displays fresh and dried herbs and blackberry aromas, which are joined by spice and red fruit flavors on the dry, full-bodied palate, with good length.

Crios Cabernet Sauvignon 2018 Vallee de Uco (Mendoza), Argentina, $15.00
The nose offers up lovely red and black fruit, which persist on the dry, full-bodied palate, with textural tannins, blackberry, black cherry, oak, with good acidity and long length.

Alto Adige: Where the Hills Are Alive with the Sound of Viticulture

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Upon arrival in the Italian region of Alto Adige, the scenery and topography make a powerful statement. Greeted by snow-topped peaks, verdant mountains and Swiss chalet-style architecture, you would half expect Julie Andrews to suddenly appear and belt out songs from the Sound of Music. This northern-most province borders both Austria and Switzerland and was under Austrian rule until 1919. And, to this day, both Italian and a dialect of German are the official languages, with over two-thirds of the population speaking German as their native tongue.

Rather, instead of hearing from Julie or the von Trapp family, the hills of South Tyrol (Südtirol) are alive with the sound of viticulture. And, despite its limited size (when considered separate from Trentino, Alto Adige is the smallest of Italy’s 20 regions), 98% of its production is at the Protected Designation of Origin level – the most of any Italian region!

With the Dolomites to the East and the Alps to the north, these mountain ranges shelter the area from the cold forces of the North and trap air from the lakes and limit the annual rainfall, resulting in 300 sunny days per year. Conversely, the strong Ora winds coming off nearby Lake Garda help to temper the summer heat. Given this duality of cooling and warming influences, Alto Adige is home to both Mediterranean and Alpine botany along with vineyards and apple orchards.

Not surprisingly, given these climatic conditions, the region is highly regarded for its white wines, which account for 60% of regional production. However, it also boasts some spectacular reds as well. In general, the steep slopes at the highest elevations (820 to 2800 feet) are given over to white varieties, while the lower, rolling hills are planted to reds. The high-altitude vineyards benefit especially from the area’s wide diurnal shift, permitting the grapes to ripen fully, while retaining high levels of acidity. Moreover, the region’s diverse soils, which include limestone, quartz and volcanic porphyry, further retain acidity and add minerality to the wines.

Wine glasses are given over to over 20 different varieties, with many indigenous grapes taking center stage. In addition to Pinot Grigio and Gewurztraminer, the white Kerner, an aromatic hybrid of Trollinger and Riesling, has been widely grown in the area. Among the reds, Lagrein, a descendant of Teroldego has strong roots in Bolzano and stands out for its tannic structure.
 
Beyond the glass, the mix of German and Italian cultures extends to the kitchen where speck, knödel dumplings, brown breads and fruit strudels make their way to the plate. But, regardless of what you have on your plate, these two wines should be equally welcome in your home.

Strasserhof Kerner 2017 Valle Isarco Alto Adige, Italy
This wine offers up a limited fruit profile on the nose and palate, but makes up for it in fresh acidity, beautiful minerality, lean body and long length.

Castelfeder Burgum Novum Lagrein Riserva 2014, Alto Adige, Italy
Inky, deep ruby in color, this wine displayed a brooding, intense nose of wet leaves, plum and dried red fruit, giving way to a dry, full-bodied palate, with bright acidity, medium+ ripe and resolved tannins, and long length with a smoky finish.

Stop and smell the La Copa! Gonzalez-Byass releases two Vermouth options

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Vermouth is more often tossed into cocktails than sipped on its own. But, good Vermouth is great on its own. These aromatized wines combine fortified wine with an array of fruit, spices and herbs to create an intriguing combination of aromas and flavors.

Recently released by Gonzalez-Byass, the La Copa Vermouths feature not just any fortified wine, but Sherry! Available in two options: Extra dry and Rojo (Red), the La Copa Vermouths are definitely worth mixing into your next cocktail, but can easily be enjoyed as an aperitif or digestif.

Famed Sherry producer Gonzalez-Byass has a long history of producing Vermouth, with historical references at the company that date back to 1896. These new releases are based on the original recipes and the labels echo those found in their archives.

TASTING NOTES

Gonzalez-Byass La Copa Vermouth Extra Seco, $24.99
100% Palomino
For this wine, Gonzalez-Byass selects a number of dry Fino Sherries, which have been aged for an average of 3 years and then are infused with an assortment of botanicals of wormwood, savory, clove, cinnamon as well as as red fruits. It is very floral on the nose, with herbs and baking spices. On the palate, it is dry, with just a hint of sweetness on the attack, beautifully balanced and fresh, with herbs, flowers and citrus lingering in the long finish.

Gonzalez-Byass La Copa Vermouth Rojo, $24.99
75% Palomino, 25% Pedro Ximenez
This Vermouth brings together Oloroso and Pedro Ximenez Sherries that are more than 8 years old, with a blend of botanicals including wormwood, clove, orange peel, nutmeg and cinnamon. The wine is pale mahogany in color, with notes of mushrooms, herbs, spices, clove and cinnamon are most prominent. It is off-dry to medium sweet on the palate, full-bodied with medium+ length and flavors of bitter orange and spice. Overall, it is complex and very refreshing despite the sweetness.

Cool as a Cucumber! Chablis 2017

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While we are blessed to have thousands of grape varieties from which to choose, sometimes returning to an old favorite is a nice surprise. So, it you have been giving shade to Chardonnay lately, perhaps it’s time to turn your attention back to this great grape. And, Chablis is a perfect expression of this wonderful variety!

Located in the northernmost area of France’s Burgundy region, Chablis offers up fresh, pure fruit with predominant notes of citrus, green apple, limestone and other minerality. On the palate, it displays bright acidity, medium to full body and overall, well-made wines with balance and complexity.

The 2017 vintage was a classic one, but with smaller yields. Accordingly, there are fewer wines available, but those that were made are excellent. These wines are infinitely food friendly, ready to drink now, but will definitely develop more complexity with time in bottle.

The 2017 growing season’s weather conditions permitted the grapes to achieve full ripeness, but it was not overly hot, so acidity levels were retained – a hallmark of Chablis wines. Consequently, these wines are crisp, bright and fresh…. and perfect for the dog days of summer!

TASTING NOTES
Domaine Chantemerle Chablis 2017, $27.00
Aromas of flint, apple and smoke greet the nose. On the palate, it is dry and full-bodied with high acidity, notes of apple, pear, a hint of melon and nuttiness, with long length.

Gilbert Picq et ses Fils Chablis 2017, $21.00
Displaying a shy nose with mineral and stone, this dry wine offers up high acidity, medium+ body, tidal pool and apple flavors, along with long length.

Chateau de Maligny Chablis 2017, $25.00
With an intense nose of minerality and green apple, this wine is dry, with very high acidity, medium+ body and flavors of green apple and flint, with very long length.

Domaine Vocoret & Fils Chablis 2017, $30.00
Notes of stone, gunmetal and green apple dominate the nose, giving way to more citrus flavors on the dry, bright full-bodied palate, culminating in long length.

Peter Zemmer Picked a Pinot Grigio that Packs a Punch

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Pinot Grigio can be challenging. There is a lot of insipid Pinot Grigio out there. As the grape became very popular, it prompted many producers to make cheap and cheerful wines that really don’t deliver on the quality and caliber that this grape has to offer. This wine is not one of those. Rather, Peter Zemmer’s Pinot Grigio is a delicious iteration of this great grape, that provides beautiful aromas and flavors and is wonderful on its own or with a meal.

Winemaker Peter Zemmer is a member of the third-generation of his family to take over the estate, which his grandfather established in  1928. Since that time, the brand has become widely recognized as a quality producer in Italy’s Alto Adige region. Previously part of Austria, this Italian region is known for its alpine vineyards, which see a significant number of hours of sunshine annually, ensuring that the grapes reach full maturity, but the high elevation means that they also maintain beautifully bracing acidity.

Peter Zemmer Pinot Grigio 2018, Alto Adige, Italy, $18.00
Aromas of tangerine, citrus, mineral and hint of petrol greet the nose. On the palate, the wine offers up a hint of ripeness, but is generally dry, with medium+ luscious body, rich and concentrated, slightly oily texture unctuous, citrus, mineral, long length.


What to drink in a heatwave: A Tale of Two Rieslings

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When you are in the midst of a heatwave in the height of summer, the last thing you want to do is turn on the stove or even leave the house. But, you still have to eat. Take-out is always a great option and the fresh and cooling flavors of sushi were exceedingly welcome this past Saturday night. We decided to mix it up a bit and opted for some more unusual rolls for a change, which provided a nice selection of flavors and textures.

To complement our delicious dinner, we opened up two Rieslings from Nik Weis’ St. Urbans -Hof estate in the Mosel. Both wines were the perfect pairing and we were hard-pressed to decide which one was better with which roll. So, we called it a tie. Either way, the wines were absolutely lovely and, at only $18.00 each, represented great value in high quality German Riesling.

TASTING NOTES

Nik Weis St. Urbans-Hof Estate Dry Riesling 2018, QbA, Germany, $18.00
While not new to the Nik Weis portfolio, this wine is new to the U.S. market; the Germans are finally ready to share their dry Rieslings with us! This wine showed pronounced aromas of floral, tropical fruit and peach, while the dry palate offers up high acidity with medium body, lime, zest, spice and minerality, culminating in long length.

Nik Weis St. Urbans-Hof Estate Estate Riesling from Old Vines 2018, QbA, Germany, $18.00
With a less pronounced nose, this wine displayed candied lemon and slight floral notes. Its off-dry palate was beautifully balanced with lively acidity, a fuller body, riper lemon fruit and long length.

Avery returns to the mountain to make great wines at Galil

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As a more recent addition to the Israeli wine scene, Galil Mountain was established by Golan Heights Winery (which produces Yarden) as a joint venture in 2000. With its emphasis on entry-level wines, it serves as a lovely counterpoint to those produced at Golan Heights. But, make no mistake, these are still well-made, high quality wines, capable of aging, despite their wallet-friendly price points.

Keeping it within the family, Galil Mountain recently appointed Michael Avery as a winemaker for the brand, who had previously worked closely with Victor Schoenfeld at Yarden for more than a decade. Michael speaks very highly of his mentor noting that Victor is one of the biggest contributors to the industry and, more personally, acknowledges how much he learned from him, including how to make sparkling wine.

Before arriving in Israel, Avery was raised on the family farm in Mildura, Australia, gaining exposure to grape growing and winemaking, which he then pursued formally, earning degrees in winemaking from Monash University and the University of Adelaide. Upon graduation, he worked in McLaren Vale for Kangarilla Road/Gemtree Winery, then later studied with an Israeli and decided to do a vintage in Israel. Not long after, Victor offered him a seasonal position, which Avery jokes was a really long vintage, staying on with Yarden until 2018. After a brief hiatus in Oregon, Avery returned to Israel to take on a winemaker role with Galil Mountain.

Avery is excited about the opportunity to work at Galil Mountain, which cultivates five vineyards to the north of the Sea of Galilee. Here, the high elevation of the vineyards (the vineyards are at 2000 feet above sea level), volcanic soils, good diurnal variation, moderate temperatures, limited rain, no disease pressure, good light and great air circulation all conspire to provide very favorable conditions for grape growing. Consequently, they are able to grow various varieties, ultimately producing a wide range of wines.

Like its sister winery, Galil Mountain is focused on sustainable practices, which it has adopted from the Lodi Rules program. Avery explained that while some organic and biodynamic techniques have been implemented, the over-arching principle is to take the practices that work best for their situation. Among the more specific practices that are used at Galil include lots of compost and soil management as well as the reuse of materials such as the couches at the winery made from old pallets.

Under the Galil Mountain brand, the winery produces three main labels: Galil Mountain, Galil and its flagship wines, which are blends created from specific vineyards. The percentage of grape varieties change from vintage to vintage, depending on yield and growing conditions. Journalists were introduced to these wines (and to Avery) at a recent lunch, held at Gramercy Tavern.


TASTING NOTES

Galil Mountain Rosé 2018, $19.99
Produced from a blend of Barbera, Sangiovese, Pinot Noir and Grenache, this wine offered up nice fruit aromas and flavors of peach, berries/strawberry, with a slight grip and long length.

Galil Sauvignon Blanc 2018, $19.50
Aged on the lees for added texture, this wine was lean and mineral in character, with a pronounced nose of citrus and herbs. It displayed bright acidity, with a slight hint of ripeness on the palate, culminating in long length.

Galil Mountain Grenache 2018
This fresh and fruity, yet balanced, wine was medium-bodied, with lively acidity, aromas and flavors of berries and cherries, along with medium length.

Galil Mountain Merlot 2017, $15.99
This unoaked red showed notes of plum and coffee, giving way to flavors of red berries, sage and bitter chocolate. It had a more tannic structure than the Syrah.

Galil Mountain Cabernet Sauvignon 2018, $17.50
Notes of dark chocolate, menthol and black fruit greet the nose and persist on the dry palate, along with good acidity and medium+ body.

Galil Mountain Syrah 2017, $15.50
With gamey and leather aromas, this wine is fresh and full bodied, with red and black fruit and long length.

Galil Ela 2014, 19.99
A blend of Syrah, Barbera and Petit Verdot, this dry red wine spends one year in French oak barrels, but was quite delicate with smoke and red fruit aromas and flavors, medium+ body and long length.

Galil Alon 2014, $21.99
This wine is comprised of Cabernet Sauvignon, Syrah, Petit Verdot and Cabernet Franc, which have been aged in French oak for 12 months. With darker fruit, spice, slight cocoa, well ripened tannins and well-integrated oak, this was an especially lovely wine.

Galil Yiron 2015, $35.00
Bringing together Cabernet Sauvignon, Merlot, Syrah and Petit Verdot, this dry red was intense and rich on both the nose and palate. It spent 16 months aging in French oak barrels and displayed an elegant structure, with lots of red and black fruit notes.

Lugana DOC dines at Jing Fong, two souls and lots of happiness

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While the adage, “What grows together, goes together,” is a great place to start for food and wine pairing inspiration, if you don’t explore beyond it, you will miss out. As part of her Inaugural Lugana Dinner Series, East Coast Lugana Ambassador, Susannah Gold, proved the point in spades with a recent Chinese banquet accompanied by a variety of wines from the Consorzio Lugana DOC. Held at Jing Fong, Susannah and Pinny Tam, author of Chinese Wine and Food Pairings.com, put together an amazing meal that highlighted the flexibility and diversity of these wines.

Kicking off the event with a warm welcome, Susannah noted that the Lugana DOC had two souls in that it uniquely spans two Italian regions: Lombardy and the Veneto, depending upon which side of Lake Garda the winery is situated. This beautiful area sits essentially at sea level, with elevations of only 50-150 meters, on a glacial moraine with a range of sediment in the soils, including fossils.

This small winemaking region is on the rise, having increased production from 9 million bottles in 2015 to 18.9 million bottles currently. Today, there are 200 producers and, in addition to the increased volume, it is experiencing increased interest, notably by the Germans, who frequent the region as tourists, but also from American consumers.

At the center of its wine production is the Turbiana grape, which is also known as Trebbiano di Lugana. A biotype of Verdicchio, which is most associated with the Marche region, it, too, has the propensity to age. Although the wines are generally dry, the super high acidity is balanced with approximately 7 g/l of residual sugar, which permitted them to pair well with the Asian cuisine.

In business for 78 years, Jing Fong is one of the oldest Catnonese restaurants in the U. S. At the helm is Executive Chef, Kai Fung Lai, also known as Chef Fung who has been with Jing Fong for over 20 years.

The sumptuous banquet featured Catonese cuisine, which Pinny explained was known for a simple approach (not overly covered with sauces) and also a lot of seafood and fish, given the southern province’s proximity to the sea and river. Moreover, she further advised that stir-frying is the most common cooking method, resulting in clean, not overly greasy, food. Additionally, she cited frequent use of garlic, ginger, scallion, cornstarch and sugar, rice wine as the base for seasonings.

Referred to as a Happiness Dinner, our banquet was served family-style, with each course presented in the center of the table before being served on our individual plates. It was an elevated family meal, with flourishes added to celebrate birthdays and other festive occasions. And, boy were we happy! The courses kept coming, spanning from fried rice and fried fish to lobster and a platter of cuttlefish adorned with its own floral arrangement.

Moreover, the wines truly held their own. Although there was certainly a thread that ran through them, each of the wines had a distinctive characteristic that permitted it to match the next course. It was a wonderful evening of great wine, great food and great company… and lots of happiness!

Our full menu:

  • Baked scallops with crispy seafood rolls
  • Sautéed cuttlefish with vegetables
  • Sautéed shrimp and chicken
  • Assorted seafood in a basket
  • Oriental steak filet
  • Crispy whole chicken
  • Fried filet of fish with minced garlic
  • Steamed lobster with garlic over E-Fu Noodles
  • House Fried Rice
  • Dessert: Coconut Gelatin and Fresh Orange Segments

TASTING NOTES

Cantina Bulgarini Lugana DOC 2017
This Lombardy-based, family-run winery is currently in the hands of Fausto Bulgarini, a member of the third generation to manage the winery and a collector of race cars. This wine was fresh, with floral and peach notes, a dry palate, high acidity, minerality and long length.

Le Morette Mandolara Lugana DOC 2017
Named for a popular bird native to the region, which was considered sacred during the Etruscan period, this winery was founded in 1955 and is in the Veneto. It was fuller bodied that the Cantina Bulgarini, with rich and concentrated flavors of peach and almond, culminating in long length.

The vibrant acidity and fresh fruit notes on these first two wines made them an especially excellent accompaniment to the fried and creamy dishes.

Cà Maiol Molin Lugana DOC Molin 2017
This wine takes its name from one of the estate’s old farms. It offered up lively acidity and was slightly frizzante on the palate, along with tropical fruit, citrus, minerality and long length.

Cesari Cento Filari Lugana DOC 2016
With 5% of Chardonnay added to the Turbiana, coupled with a long macertation, this wine had more structure and richness, displaying an almost a creamy note, with less fruit and more structure. As a result, it paired extremely well with the lobster dish. Ca

Dei Frati Brolettino Lugana DOC 2016
This Lombardy winery was founded in 1939. The wine possessed full body, with apple and toothpick aromas and flavors thanks to its oak aging, along with medium acidity and enough body and structure to match with the chicken and steak.

Tenuta Roveglia Lugana DOC Vendage Tardive Filo di Arianna 2014
Tenuta Roveglia was established by a Swiss businessman In 1930. This wine is harvested in late October/ early November, by hand, and then fermented and aged in small oak barrels, yielding a wine with depth, richness and concentration. Notes of honey and citrus dominated the nose and palate, joined with long length. It works well with dessert, unctuous cheeses or rich meats.

Domaine Bousquet provides wines perfect for a picnic

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Looking for a perfect pair of wines to take along to your next picnic? Look no further than Domaine Bouquet’s Sauvignon Blanc and Rose wines from the latest vintage. This Argentine duo are made from organically grown grapes, in vineyards situated within the high altitudes of Mendoza’s Uco Valley. Produced by the Bousquet-Al Ameri family, the winery has made wines for the past 15 years.

First established by Jean Bousquet, Anne Bousquet took over in 2011, joined by her husband Labid Al Ameri. The husband and wife team brought in consulting winemaker Paul Hobbs to improve their viticultural practices in 2015 and are presently working on their newest planting project, which features Grenache and Cabernet Franc.

However, their overarching goal is simply stated by Anne, “We just want to make the finest wines possible and sell them at prices people can afford.” What more could you want?

Tasting Notes

Domaine Bousquet Sauvignon Blanc 2019, Tupungato Uco Valley, Mendoza, Argentina, $13.00
A pronounced nose of tropical fruit, citrus and pineapple, with a dry palate of fresh fruit and a slight herbal note. It is easy to drink (perhaps a bit, too easy? 😊), and very refreshing with long length.

Domaine Bousquet Rosé 2019, Tupungato Uco Valley, Mendoza, Argentina, $13.00
A blend of 45% Malbec, 45% Cabernet Sauvignon, 5% Sauvignon Blanc and 5% Pinot Gris, this rosé is pale salmon in color. It is dry on the palate, with ripe raspberries, cherries and a hint of herbs, with medium acidity, medium body and long length.