Winestone
Notes by Teresa
2010 Estio La Purisima $10
Where: Yecla, Spain
Grape: Macabeo
Macabeo is a grape prevalent in Northern Spain and the Languedoc-Roussillon region of France. It is often used in blending to bring weight to the palate. For many years, it was added to red Rioja to soften the blend. Estio, made using only the Macabeo grape, shows aromas of citrus white flowers and minerality on the nose. The palate is light and refreshing, with easy acidity and good balance. This wine will pair well with seafood.
2009 Colterenzio Muller-Thurgau $16
Where: Alto-Adige, Italy
Grape: Muller-Thurgau
Muller-Thurgau was created in a lab at the Geisenheim Institute in Germany by Dr. Hermann Muller-Thurgau and is a crossing between Riesling and Sylvaner. His hope was to produce a grape with the elegance and complexity of Riesling and the early ripening character of Sylvaner. Ironically, recent DNA testing shows that the grape is actually a cross between Riesling and Chasselas de Courtillier (a favorite of the Swiss). This example of Muller-Thurgau is from the Alto Adige region of Italy. On the nose, the aromas are light and delicate with hints of peach and elderflower. On the palate, it is citrusy, and crisp. This will pair well with lightly-spiced Thai food or deep fried fish.
2009 Ferrando La Torranzza $20
Where: Piedmont, Italy
Grape: Erbaluce di Caluso
The earliest records of the Erbaluce grape variety come from the 1600's in the Alpine foothills of Piedmont. Described as a grape with high acidity, it makes wonderful sweet wines, including Caluso Passito - a wine made from dried fruit. The version we are presenting today is a dry wine called Erbaluce di Caluso by noted producer Luigi Ferrando. Fermented in stainless steel, this wine sees no oak. The nose is ripe with orchard fruits - peach and apple - and there is an underlying floral note. On the palate, it is fresh - medium to full bodied, with great minerality. Pair this wine with fish or vegetable pastas.
2009 Ciro Rosso Classico $12
Where: Calabria, Italy
Grape: Gaglioppo
Here is another ancient grape variety from Italy. Historically, it is grown in the regions of Calabria, Abruzzo, Marche and Umbria. Best known as an East Coast Italian wine called Ciro; it produces great wines when little or no oak is used in the process. Ciro from Librandi is an excellent example. The wine is a deep, rich color and the aromas are rich, red fruit - raspberries, ripe cherries - with hints of spice. On the palate, the acidity provides a nice balance to the ripe fruit creating a smooth, cherry finish. Pair this with stuffed peppers or lamb.
2008 Pierre LaPlace Madiran $16.50
Where: Madiran, France
Grape(s): 80% Tannat, 20% Cabernets (Franc and Sauvignon)
Tannat's ancestral home is the Southwest Basque region of France where it has historically required blending with "the Cabernets" (Franc or Sauvignon) or Fer (another grape you may not have heard of) to ease the high levels of tannin. Newer vinification methods are helping but Tannat is still on the decline in France. Ironically, South America - specifically Uruguay - is producing fantastic wines with this grape. The Madiran we are showcasing today shows what newer techniques and good blending can bring to the glass. The aromas are fresh, red fruit. On the palate, it is medium-bodied with a structured tannins and hints of cranberries. Pair this with pork loin or roasted vegetables.
2009 Domaine de Colette Moulin a Vent $20
Where: Beaujolais, France
Grape: Gamay
Many people are familiar with Gamay because of its use in Beaujolais Nouveau. For those of you not familiar with Beaujolais Nouveau, it is the earliest release of the wine making process in the Beaujolais region. Originally used as a reward for the vineyard workers after a hard harvest season, it is simple and fruity. Cru Beaujolais or Beaujolais Villages boasts considerably more character than Nouveau Beaujolais. This wine is an example of Moulin a Vent, a Cru Beaujolais. The color is a beautiful dark ruby and the nose has a tangy minerality with aromas of ripe cherries and berries. On the palate, it is fairly full-bodied with ripe fruit and good acidity giving it freshness. Pair this with veal, terrines or mushroom-based vegetarian dishes.
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