Holiday Approved In-Store Tasting this Thursday Dec. 23rd 5:30 - 8 PM

Alberici Lambrusco dell'Emilia La Fogarina
Once thought to be extinct, this is 100% Fogarina from 60-year-old vines. Hand-harvested and organic. Frizzante (sparkling) and dry. The red and black flag on the Fogarina label are the colors of Italian anarchists, a dedication to the memory of family friend Luigi Veronelli, who encouraged Amilcare Alberici to produce La Fogarina. This abandoned vineyard was brought back to life by Alberici and his cousin. Pair with Duck confit and cherry balsamic glaze, Korean BBQ, cheeeeese boards with mortadella and Taleggio!
Golden Cluster, Olmo Old Vine Flora David Hill Vineyards Willamette Valley 

100% Flora - a cross between Gewurztraminer and Sémillon.  There are only 22 acres of Flora left in the world. Most of it can be found in Australia, New Zealand, and California. Flora was planted in Oregon back in 1966 in the historic Charles Coury Vineyard (now: David Hill Vineyard). Unfined and unfiltered. 48 cases made. Certified Sustainable.

Yellow florals and spice on the nose. Honeysuckle, smooth texture, long silky finish dry. 

Good with spicy cuisine, especially Indian Marsala, Turmeric-Cardamom Coconut milk,  spiced curry dishes, thai chilies and Tom Yum,  shrimp summer rolls and sweet & sour spiced Vietnamese Red Snapper 
Pruneto, Chianti Classico 2018 

We’ll let Asimov do the talkin on this one :

"This wine, from a tiny estate with high-elevation vineyards in Radda, is an exception in this group, because in addition to 95 percent sangiovese it contains 5 percent merlot. Unlike other wines with international grapes in the blend, I could not detect any influence in the wine, which was bright, juicy and vibrant, with pure flavors of red cherries and dusty tannins. Riccardo Lanza, the proprietor, is essentially a one-person operation. He farms organically, ferments in concrete vats with ambient yeast and ages the wine in large oak barrels."

-Eric Asimov 

Organic Chianti from schist / chalk soils that is matured for 18 months in very large neutral oak before an additional 4 months in bottle before release. We want to pair it with Rabbit Cacaitore Sicilian olives and vine ripe tomatoes and garlic. Grilled meats and charcuterie platter and parmigiano-reggiano, Cacio Pepe, Truffled Risotto and grilled meaty steak mushrooms.