SUMMER LOVIN’ WINE TASTING
June 25th, 2010Beaujolais, California, France, Friday Night Tastings, Sparkling Wine No Comments
It is officially summertime;
Come cool down and taste some of our favorite summer sippers!
Our last Friday Tasting will feature an elegant un-oaked Chardonnay from Beaujolais, a juicy, chillable California Gamay, and a low-alcohol pink bubbly that will keep the pep in your step no matter how hot it is outside…
OTHER NEWS: Tomorrow kicks off the first of 4 Last Saturdays of Summer in Greenpoint! Pick up your passport for freebies and discounts in tons of participating businesses in Greenpoint. We are offering our organic tetrapaks of wine on ice at 20% off! Perfect for transporting to the music festival down the street…
TONIGHT’S WINE LIST:
TERRES DOREES 2009 BEAUJOLAIS BLANC JEAN-PAUL BRUN $17
“Totally unoaked Chardonnay from rockstar producer JP Brun, this could be called Bourgogne Blanc but Brun feels strongly about the terroir and therefore is proud to display a more humble appellation on his label. This is one of the best values in Chard that I’ve come across, and the fruit (lemon curd) is lush without being cloying, the acidity ample without being overwhelming. A study in balance.”
EDMUNDS ST. JOHN 2008 “BONE-JOLLY” GAMAY NOIR $19
I love Gamay. It’s a delicate, fruity grape that allows the terroir to shine through. There are few Beaujolais I dislike… I was skeptical when a Gamay from California was presented to me. I thought it would be a big, fat, fruit bomb. But luckily, Steve Edmunds is a winemaker with a gentle hand and made this wine with respect to the grape and the terroir (3500′ elevation in the Sierra Nevada foothills). This wine is the perfect candidate for the fridge. We have it stocked in ours… no need to drink white or rose this summer if you don’t want to. Cool down with a chilled red!
WINEMAKER’S TASTING NOTES: Bright purply-red. Pretty, exuberant nose of raspberry, mulberry, violets, and a touch of pepper, showing some depth. Fresh in the mouth, and bright with acidity, yet round and juicy, nice, light grippy tannins, and very good length. The kind of wine characterized in France as “alimentaire.”
TERRES DOREES FRV 100 DE JEAN-PAUL BRUN $21
“…a mouthful of pure unadulterated fruit delivered with a gentle, playful fizz. It reminded me of a bowl of summer berries. I had found the perfect vin de soif and I confess this bottle made me want to boogie. Jean Paul Brun first made his méthode ancestrale FRV 100 (say the name in French and it sounds like “Effervescent”) rosé in 2002 after taking a liking to Alain Renardat’s [of Domaine Renardat-Fâche] excellent Cerdon du Bugey. The still wine was fermented in tank and got its cherry-hue from the saignée method. Like the cerdon méthode ancestrale wines, FRV has residual sweetness because it was bottled before fermentation was complete. And here’s where it stands apart from traditional method sparkling – the second fermentation is spontaneous using only the lees from the first fermentation. And did I mention that it’s only 7.5% alc? I’m having this with breakfast…”
PLUS CHEESE!!!
COME TASTE 6-9 PM
while supplies last…
