We are very excited to launch our first wine club with a party and tasting on the 9th. For our first outing, we've chosen wines that are sure to please as Spring approaches.
On the International front, we have two European, biodynamically produced wines. The 2012 Aphros Loureiro is a beautiful Vinho Verde made from grapes grown in the sub region, Lima, of the Vinho Verde DOP (FYI: Vinho verde is not just a slightly fizzy high-acid white wine but rather a wine making region that stretches across the Northern half of Portugal). This wine is made from 100% Loureiro, one of Portugal’s top white varietiels. Full of citrus and honeydew the finish of this naturally fermented wine is smoothed from four months aging on the lees. Pair it with ceviche or a nice tangy goat cheese.
The 2010 Domaine Rouge-Bleu Mistral Cotes Du Rhone is a blend of Grenache, Syrah, Mourvedre and Roussanne. This organically farmed and unfiltered red is fermented whole cluster (stems included) creating a beautifully balanced wine whose fruit is mellowed by the soft tannins and earthiness created from whole cluster fermentation. Decant this puppy and pair it with poultry and a high acid relish or cranberry sauce!
Moving on to the domestic offerings, we start with a California Verdelho from winemaker and Oceanside native, Matthew Rorick of Forlorn Hope. The 2013 Que Saudade is made from grapes sourced from two vineyards in the Sierra Foothills: DeWitt (Lodi) and Vista Luna Vineyards (Borden Ranch). This wine is grapefruit and coriander on the nose and finishes with a minerality born of the granite soils at DeWitt Vineyards. Drink it with your evening cheese plate (a mild bleu?) or pair it with some San Diego Uni. You won't regret it.
Last but not least we present to you the 2013 Folk Machine 100% Charbono. Charbono, alongside Valdiguié and Zinfandel, is one of three California "heritage" grapes. (We also carry a Valdiguié from Forlorn Hope at The Rose...). Winemaker Kenny Likitprakong sites the Slow Food Movement as his motivation in making a wine that preserves food and food culture by encouraging people to consume it. Aside from the commendable motivation, this wine is delicious: it pours a deep purple and is thick with blue flowers on the nose but drinks delicately with minimal tannins and good acidity that make it the perfect pairing for pasta dishes or smoked pork. Sip and enjoy a part of California History!