Eloquente Champagne from Jean de la Fontaine
Champagne Jean de la Fontaine NV L’Eloquente Brut Charly-sur-Marne, Vallée de la Marne, Champagne The 55 acre estate was founded in 1946 by their grandfather, three generations later sisters Aline, Claire, and Lise Baron run the family estate. They stand for innovation and modern technology while maintaining the grower champagne ideology with minimal intervention through sustainable practices. Their work is to preserve a healthy environment for future generations. Cuvée blend of 73%Meunier, 16% Chardonnay , 11%Pinot Noir mostly from the western edge of Champagne. Lees ageing: 3 to 4 years in the cellar before release. Pour into the glass a pale lemon color. Swirl and aromas of lemon curd, lemon zest, baked apples, crisp pear, brioche, freshly cut lemon and lime, toast, honeysuckle jump out of the glass with fresh intensity. Sip and the soft, creamy mouthfeel envelops you. The tiny pelage and fresh, lively acidity just amplifies the flavor intensity the stone fruit (nectarine & peach), honeysuckle, lemon, yellow apple, crisp pear, cherry brioche, freshly cut citrus, honey, chalk and toasted hazelnuts into a long mineral, almond & chalk finish. It has a feminine finesse, elegance to it yet rich and generous in flavor.
Gusbourne English Sparkling 2015
Gusbourne Rosé Brut 2015 With English Sparkling, site selection is key. In 2004 Andrew Weeber saw and opportunity to create something amazing that was completely out of his wheelhouse. An orthopedic surgeon from South Africa who had read an article in Financial Times on what was happening on what was going on with English Sparkling and saw his window into winemaking. He did his research, found this perfect location and hired winemaker Charlie Holland. Fast forward to 2010 they released their first Blanc de Blanc to critics acclaim. Their vision is pretty simple, to make top quality sparkling wines, period. Their winemaking a is a slow and precise process. They strive to let the grapes shine with minimal intervention to ensure the best expression of each and every year. Hand picked, whole bunch pressed these wines are treated with kid glove care to yield the best quality juice. South facing ancient escarpment in Appledore, Kent. Cool fermentation – fermentation in temperature controlled stainless steel tanks with a small percent of barrel-aged for the red varietals before secondary fermentation. Lees ageing: Minimum 26 months. Cuvée blend of 54% Pinot Noir, 32% Pinot Meunier, 14% Chardonnay. Dosage: 7.5g/L Pour into the glass a feminine salmon pink color Swirl and delicate aromas of strawberry, cherry, cranberry, rose petals, lemon, minerals and brioche. Sip and the delicate bubbles tickle the palate as the electric acidity brightens the flavors of just picked strawberry, crisp green apple, cranberry, cherry, blood orange, lemon, rhubarb, grass that ends in a pastry & brioche elegant finish. Home-cured Gravlax, yellow cherry tomato salad, spinach and strawberry salad with raspberry vinaigrette If you have never tasted an English Sparkling, make it a point to step out of your bubbly comfort zone and do so. Embrace it’s acidity, it’s energy and power.
Chinon Rosé
Domaine Charles Joguet Rosé 2020 Chinon, France 100% Cabernet Franc In 1957 Charles Joguet, a young painter and sculptor at the time abandoned his budding art career to take over the family wine business. Previously selling their grapes to negotiants, Charles decided it was time to make their own wines as their land were considered to be premier and grand cru vineyards of the Chinon region. Over the course of time, he radically changed practices in the region – separate terroir vinification and single vineyard bottling. Their 36 hectares estate of Cabernet Franc parcels each have their own unique characteristics and microclimates which are individually cared for. The purity of fruit, the exceptional delineation of aromas and flavors, the soulful reflection of terroirs, and the extraordinary seductiveness of the texture makes their wines truly one of a kind. The 30 year old vines planted in alluvial sand are organically farmed. Now Rosé is the type of wine that comes in a variety of colors, flavors and intensity of light and fruity to bold and savory. Rosé, in my opinion, is a wine to be enjoyed ALL YEAR LONG. It’s not just a summer wine. Pour and pale salmon pink color in the glass. Swirl and fresh aromas of strawberry, watermelon, raspberry, cherry, peach, lemon and pink grapefruit. Sip and let those fresh flavors envelope your mouth – strawberry, watermelon, cherry, raspberry, rhubarb, melon, peach, citrus, grass, rose petals and minerals rides along nicely in it’s thirst quenching, fruity and bright acidity with a creamy texture. It’s the type of wine that you just cannot put down – trust me, I can attest to thoroughly enjoying this rosé. It’s balanced in it’s aromatics, richness and fruity persistence. It’s cool, crisp, and dry. It would be delightful with a fresh goat cheese salad, crab cakes or grilled swordfish kebabs or simply lying on a picnic blanket. So go pour a glass and enjoy the sunshine.
English Sparkling Wine
“Only the unimaginative can fail to find a reason for drinking champagne.” –Oscar Wilde 🥂 All of your champagne fans out there, have you had the pleasure of enjoying its next door neighbor? Welcome to English Sparkling Wine. 🥂Don’t let the name fool you. English Sparkling Wines are not just any ordinary sparkling. The fact that big Champagne houses such as Taittinger and Pommery have planted vineyards here should tell you something – it’s a solid thumbs up and endorsement…. Here’s why: 🥂English Sparkling Wine 101: Thanks to climate change, regions that were once too cool to fully ripen grapes to produce sparkling wine (or still for that matter) are now considered to be the next big thing in winemaking. One fine example is English Sparkling wine. It’s Englands version to grower champagne. Quick Summary: * Winemaking as we know it today began shortly after the WWII, mainly using German crosses and hybrid varieties. Fast forward to the 1980s brought about planting of traditional champagne varieties by several estates (ie. NYetimber) 70% of all plantings are Chardonnay, Pinot Noir and Meunier English Sparkling is made in the same method as champagne – 2nd fermentation takes place in the bottle with a minimum of 9 months on the lees but most producers are ageing on the lees for 20+ months. Most of the wine is produced in Southern England Cool, maritime climate = slow ripening, slow sugar accumulation and high acidity levels, just ripe fruit flavors Permitted varietals are Chardonnay, Pinot Noir, Pinot Noir, Précoce, Meunier, Pinot Blanc and Pinot Gris. 🥂English sparkling is like the Wild West of bubbly – there aren’t many rules, it’s thriving, fast growing region making high quality sparkling wines and it’s completely terroir-driven. English Sparkling profile: Racy high acidity Medium alcohol Light to medium body. Flavours are just ripe aromas and flavors of apple and lemon along with distinct autolytic notes. In my glass @gusbourne_wine Gusbourne Rosé Brut 2015 – more to follow on this lovely sparkling and it’s producer.
D’Angelo Aglianico Del Vulture
Basilicata, Italy has become one of the hottest wine regions in recent years for powerful, fascinating, deliciously drinkable, majorly food-friendly wines. Aglianico is the star grape of this region, which loves hot climates and rich volcanic soils of both the Camopania region (in Taurasi) and the neighboring region of Basilicata (in Monte Vulture). The soils adds a smokyness to the wines along with the rich, smooth texture and aromas of black fruits, dark chocolate, coffee, minerals and smoke. Its a big, savory and bold wine with big firm tannins and an inky purple color. Aglianico being the star red in this picture today. D’Angelo Aglianico Del Vulture 2015 D’Angelo is a historical family estate in the heart of the major appellation of Italy’s deep Southern region of Basilicata. Producing wine on the slopes of mount Vulture, extinct volcano since the 1930’s. The estate focuses on the Aglianico grape, which is king in southern Italy. Aged in large neutral barrels. Garnet red color that would look lovely as a pendant on a necklace (just saying). Swirl and it has an aroma hit of crisp and juicy raspberry, rhubarb, anise, smokey sandal wood. Sip and it’s wallop packed full of flavor and intensity but not OTT. It has a lovely balance, silky soft tannins, juicy red raspberry, anise, cherry, dried thyme, cherry tomatoes, fennel, garigue, woody savory finish and length that’s totally crowd pleasing. This wine begs to be enjoyed with pizza – so I answered the call and was only happy to accomodate. I made smoked ham and wild mushroom pizza as well as smoked ham. It would also pair nicely with caponata, arancini YUMMMMM I’m making myself hungry.
Saumur Champigny – Fabien Duveau
I love Cabernet Franc. It can have depth and elegance, with a satisfying balance of savory and fruitiness. It’s not too heavy but can certainly feel profound and soulful. But in the Loire Valley, it has come into its own right, it’s happy place if you will. It can ripen in the cool areas of the Loire River, and a more controlled lower yields are producing glorious wines that won’t break the bank. Recap on Loire Valley Cabernet Franc – it produces a range of subtle different styles depending on the sub appellation: Chinon: Sexy silky and seductive with more medium bodied red raspberry, pencil lead and sweet red pepper Bourgeuil: Darker fruit and flexes it’s tannic muscles Saumur Champigny: Fruity and flirtatious with a lighter body Domaine Fabien Duveau, Saumur-Champigny Varrains Les Menais 2018 An 8th generation winemaker, Fabien Duveau refers to his connection to the land and winery as if he was born on a barrel. Growing up amongst the 20 hectares (40 parcels) of Chenin Blanc and Cabernet Franc, he became enthralled by the land and varietals. He knew he wanted to be a winemaker like his father and grandfather before him. It was always a passion, what he was born to do. In 2008 he took over the family estate and converted to organics, clean farming and preserving the heritage of the land. He knows every individualistic character of each plot – they each have their own personality. His passion is also for Latin dance, which he feels “dancing and wine are two passions that have no connection except passion itself. Our profession is above all our passion.” The vines are grown on the famous tuffeau soils of the Loire, which is a mix of clay and limestone. The soil retains water but drains more effectively, protecting the vines from water stress. The soil contributes to the velvety tannins, vivid fruit & freshness in the Cabernet Franc and the radiant intensity of Chenin Blanc. The cave where all of the magic happens was Fabien was created in the 14th century from the same stone that later went to build the great Loire chateaux. It used to be the home for the Saumurois but it became to cold and humid for comfortable living conditions. It was better suited for storage and winemaking. 100% Cabernet Franc Glass poured shows a medium purple color. Swirl and the medium intensity aromas of earthy graphite, stone, fresh blueberry, blackberry, red plum and black raspberry Sip and let this gorgeous, juicy medium bodied wine’s flavors of earth, graphite, blueberry, blackberry, red plum, black raspberry, violets surround you with the medium soft tannins that finishes on a savory herbal note of mint. Let the supple, soft caress of the wine consume you. Pair with a roasted bacon wrapped fennel prochetta, braised beef tacos or quinoa stuffed red peppers.
Francine & Olivier Savary Chablis 2019
If the sun is shining, I’ll drink Chablis. Add in some oysters or mussels, I am in heaven. Recap: Chablis is subregion of Burgundy in Northeastern France.It grows 100% Chardonnay with it’s own distinct version of the varietal compared to it’s southern cousin. The wines tend to be very lean, highly acidic and mineral driven (crushed oyster shells and stones), unoaked with a very cool climate profile. Francine & Olivier Savary Chablis 2019 Maligny, Chablis The Savarys are vignerons, period. Highly regarded, hard working, family run the Savarys are true artisanal vignerons. The clay-limestone hillsides lined with the infamous Kimmeridgian soils that make the 25 year old Chardonnay vines in Chablis taste like oyster shells, minerals and racy acidity hum with beauty and elegance. Pour in the glass is 100% Chardonnay of pale lemon color. Swirl and aromas of medium intensity of lemon, apple, pear, lime, saline, oyster shell, crushed rock, minerals. Sip and the vitalizing, racy acidity structure carries the lighter bodied flavors of lemon, apple, pear, lime zest, quince, saline, oyster shell, crushed rock, apple blossom, grass, minerals, yeast, bread dough with a long lemon curd brioche finish. Roasted Mussels with Lemon and Parsley, roasted Scallops with Brussel Sprouts, freshly shucked oysters with champagne mignonette
Donnafugata SurSur Grillo
Donnafugata stands for craftsmanship, true passion and representation fo Sicily terroir. These wines were meant to stimulate your senses from A to Z. The winery was established in 1851 by the Rallo family, fast forward 5 generations later the winery run by the family, Giacomo and Gabriella Rallo, along with their sons. In the beginning they primarily produced Marsala, but then expanded to the island of Pantelleria and to western Sicily. They went to the side of the island where Maria Carolina, Queen wife of Ferdinand IV of Bourbons, who hid from Napoleon’s troops in the 1800’s in the vineyards near the winery. This story was immortalized in the novel by Tomasi di Lampedusa entitled Il Gattopardo (The Leopard). They were drawn by the story and the history of the event, hence the “Donnafugata” name was born. Donnafugata means “escaping woman” which inspired the logo of the woman with her hair being swept back by the wind which is seen on every bottle produced. Now bear in mind, this was a big deal back in 1983 for the Rallo family to break away from old winemaking techniques and focus on modern winemaking and labelling. They were the first to do so in Sicily and have been trailblazers within the wine industry ever since. Sustainably made, quality wines that range from fresh and fruity to complex and exquisite wines, ranging from sparkling, white, rose, red, sumptuous sweet Passito and grappa. They have a wine to meet your every wine desire, and then some. Donnafugata SurSur Grillo 2019 Sicily DOC, Italy Pour in the glass is a 100% Grillo bright, light citrus color. Swirl and vibrant aromas of fresh lemons, crunchy green apples and white peach, honeydew melon, white blossom and a delicate herbaceousness. Sip and the fresh acidity carries this medium bodied wine flavors of the citrus, apples, white peach, pineapple, gooseberry, ash, white blossom and finishes on a delicate mint and anise note. It’s has an elegant freshness that lingers on the palate. Great with Kale Basil Sunflower Pesto Campanelle, clams steamed in white wine, parsley and garlic or grilled lemon basil shrimp.
Sublime Coulée de Serrant
One of the most sublime pairings are oysters with a high acid wine, be it a champagne, Albariño or Chenin Blanc as examples – the marriage of the briney seafood just sings together. Coulee de Serrant 2014 from Savenniere, Loire- this complex wine was just OUTSTANDING with oysters, so much so we ordered more! Island Creek, Aunt Dot oh my oh so good. Deep gold color sparkled even in the resto dim light. Honey and dried peach and apricot jumped out of the glass with a powerful intensity. The powerful acidity carried the earthy mushrooms, lemon peel, lanolin, minerals, candied apple and spring jasmine in a long finish. The house cured Salmon Gravlax just melted in your mouth. Their Fried Calamari was perfection.
Seafood’s Favorite White Wine – Txakolina
Rhode Island is renowned for its fish & seafood and this restaurant is a must try if ever in the area. Matunuk Oyster Bar is a local favorite for their oysters harvested just off the dock below which are unbelievably sweet, succulent and briny all in one delicious bite. Stuffies (quohogs stuffed with chorizo, peppers, onions and breadcrumbs) as well as clams in chorizo tomato and white bean broth and ahi tuna tacos. What’s missing you ask? A crisp Spanish northern white wine to wash it all down and sing along happily. Bodega Hirutza Hondurabbi Zuri 2019 Getariako Txakolina DO, Spain 100% Hondurabbi Zuri is a white varietal home to the northern Basque region of Getariako Txakolina DO, Spain Pale lemon color with a slight green tinge is almost translucent. Clean and bright aromas of lemon, lime, passion fruit, grass and white blossoms. Zingy acidity brings the flavors of lemon, lime, minerals, apple, pear, savory thyme saline, gooseberry, grass and white blossom alive. The slight effervescence of this medium bodied wine is just perfection with seafood.