Tuesday, November 12, 2019

Wine of the Week - FIlippo Grasso 'Ripiddu' Etna Rosato

This week's featured wine comes from one of our newest producers - Filippo Grasso from Sicily. They are a small family owned winery on the north side of Mount Etna in Sicily. The current generation is the 4th generation of winemakers and they have been bottling their own wine since 2006. The 'Ripiddu' Etna Rosato is made from 100% Nerello Mascalese and shows a deeper pink color, floral flavor, and is pleasantly dry, harmonious, very versatile. Serve cold to accompany aperitifs or fish dishes. This wine also goes well with cheeses and charcuterie.


Filippo Grasso is located on the Contrada Caladera, and have six hectares planted to indigenous Etna grapes, such as Carricante, Catarratto, Minella, Nerello Mascalese and Nerello Mantelato (aka Cappuccio). In addition to the vineyards, they grow and produce olive oil from 100 century-old, olive trees on the property and also have a variety of fruit and nut trees, indigenous herbs and wild vegetables, all of which promote biodiversity, creating a healthy and balanced ecosystem for the vines.

Thursday, November 7, 2019

Recipe Thursday: Autumn Lobster and Saint-Aubin 1er Cru

Photo Credit: Savory Simple
A great way to set the tone for autumn and the holidays ahead is an elegant dinner chock full of autumn goodies, such as decadent lobster and warm butternut squash. Fall is one of the best times of year to buy good, hard-shelled lobsters, and there’s no shortage of winter squash this season. As the temperatures start to drop, a warm bowl of Butternut Lobster Bisque is just the ticket for a cozy dinner at home.

Once you’re ready to saddle up with your bowl of warming bisque, pour a glass of Jean-Charles Saint-Aubin 1er Cru. This smooth Chardonnay is bright and minerally, just the right combination to complement the lobster bisque.


Wednesday, November 6, 2019

Wine of the Week - Jean-Charles Saint-Aubin 1er Cru

Today's featured wine is from one of our favorite value Burgundy producers - Jean-Charles. The Saint-Aubin 1er Cru is a bright, minerally white wine that's a great example of this appellation. William Kelley, writing for the Wine Advocate says of the 2017 vintage:
"The 2017 Saint-Aubin 1er Cru is showing well, offering up notes of green apple, crisp peach, pastry cream and hazelnuts. On the palate, it's medium to full-bodied, glossy and succulent with a charming, open-knit profile."


The Fagot family has been located in the small village of Corpeau since 1860. Just outside Chassagne-Montrachet, it is located near some of the most prestigious vineyards in the Cote de Beaune, so it would be fair to say that wine is in the family’s blood. Jean-Charles is part of the 5th generation of Fagots in the area and the third generation to own vineyard acreage in Chassagne-Montrachet. On his estate vineyards, Jean-Charles employs lutte raisonée, a method of growing in which chemical intervention is employed only when necessary. The wines are vinified traditionally and naturally, utilizing oak foudres and 12-14 month long aging periods in the Fagot cellars.

Friday, November 1, 2019

James Suckling Reviews Jean-Louis Chave

The reviews for Jean-Louis Chave continue to roll in, with James Suckling the latest to add his opinions of the latest bottlings. With reviews ranging up to 98 points, the Chave estate maintains its place among the Rhône Valley's elite - and we would expect no less!

 
The Chave family is based in a small village on the northern right bank of the Rhone. There have been Chaves growing vines on the famous Hermitage hill since 1481. Gerard Chave took over from his father in 1970 and rapidly achieved megastar status due to the extraordinary quality of his wines and has since passed on the winemaking responsibilities to his son Jean-Louis. The Chave’s methods for all their winemaking are traditional farming, super low yields, full ripeness, and minimal manipulation. Their unmatched meticulousness continues through five centuries to render venerable expressions of the purest of Rhône terroir.