Varietals: Grenache (80%) and Syrah (20%)
Soil: Old terrace (sandstone)
Pruning Method: Gobelet & Royat
Age of Vines: 21 yr. old Syrah, 40 yr. old Grenache.
Yields: 50 hl/ha
Vinification: This rosé was racked by bleeding by opening the base of the vat while the wine is still light in color. Traditional vinification without clusters, aged in concrete vat with minimum sulfur.
Winemakers’ note: “Our ideal rosé for a can was light and zippy with big fruit, and this combination of varieties gives us that with a powerhouse of freshness. The gentle sparkle really makes this a fun wine to enjoy straight out of the can alongside a beach read or a picnic spread.”
Making of: All varieties were direct-pressed and settled separately, and then combined for fermentation. Fermented naturally and once finished, the blend was cold-stored in tanks without sulfur. Unfined but filtered, 20ppm of sulfur added prior to canning.\\n
\\nPersonality: Aromas of pomegranate, red plum and white cherry along with hints of stone. The palate shows raspberry, gooseberry and white cherry in abundance, bright acidity and a light sparkle and a bit of texture in the finish.
Eric and Joel on this wine: “To the beach, to the pool, to the mountain, or riding a bike, wine usually reserved for bottles can be a roadie, too. The can is a perfect lightweight, single-serving vessel, and our goal is to make a canned wine that is bursting with personality and deliciousness, and hypnotic art by Jen Stark.”
The blend changes year to year, but the idea of breezy deliciousness remains – in 2021, “Grüner Veltliner takes us to that happy place with a light fruitiness. The flavors of this variety on its own are round and show melon with notes of lychee. By adding the Chenin Blanc and old vine Chardonnay, we were able to give the wine more definition and minerality on the palate.”
Personality: “Aromas of pippin apple, honeydew melon, and grapefruit along with hints of wet stone. The palate shows melon, grapefruit, and a gentle sparkle and racy acidity. We think of this wine as being like that soft drink Squirt that we enjoyed on hot summer days as kids,” the guys say.
Organic, handpicked Cabernet sauvignon, from Maipo Valley. A red fruit-forward natural red wine with medium acidity, low tannins, and earthy notes!\\n\\n
About Les Foulards Rouges Octobre
Les Foulards Rouges Octobre is a young, natural red wine made by Les Foulards Rouges with the Syrah and Garnacha Tinta varieties in the Languedoc-Roussillon region (France).
In 2002, Jean-François Nicq bought a winery with childhood friend Bijan mohamadi in the Eastern Pyrenees and they named it Les Foulards Rouges in honour of Fréderic Fajardie, author of a neorealist thriller and a humanist revolutionary saga. This project is committed to using organic methods and minimal intervention and as a result, they produce fresh and light wines in a region of high heat.
Les Foulards Rouges Octobre comes from a vineyard lying less than 10 km from the Mediterranean Sea. The soil is acidic and poor, and mainly composed of granite sand. The vines are cultivated using organic agriculture without any chemical products and yields have been limited to 20 hl / ha.
In the winery, the Les Foulards Rouges Octobre grapes are destemmed and then undergo a 10-day cold carbonic maceration. Fermentation takes place spontaneously with native yeasts for 6 weeks in stainless steel tanks.
Les Foulards Rouges Octobre is a natural young red wine that radiates joy. It is full of juicy, lively and energetic red fruits.\\r\\n \\r\\n\\r\\n\\r\\n\\n
Vinification: They direct pressed the Riesling and the Gewürztraminer separately, to ferment in neutral oak. A little under a quarter of the Gewürztraminer was fermented in open bins on the skins until dry, then pressed off into barrels. When they pressed the Riesling, they took a bunch of it and put into 5 gallon buckets and threw them in their chest freezer. From there they essentially made still wine. Just after the primary fermentation of the Riesling was through, they racked the wine(s) into tank. From there, they thawed out a particular amount of the frozen must they held back at crush, threw it in the tank, stirred it all up and bottled it.
Notes from the Importer: Maloof Wines is a husband-and-wife winery team based in Forest Grove, OR. A true yin and yang team. One materials engineer grounded in hard science, and one restaurant professional with a sensory aligned M.O. Two nerds with a penchant for good hospitality and properly fermented pizza dough.\\n\\n\\n\\n
Uncomplicated, light, crisp and easy drinking. Juicy black cherries and tart cranberries. Round tannins and an easy finish - great chilled!\\n\\n
This wine is so clean and so delicious. White tea, lemon pith, and a gentle effervescence that is too addicting.
The fame of the Raventós family as winemakers in the Catalonia region helped make the Cava appellation famous and prestigious, but when they saw regulations and oversight of Cava producers relax too much, they left the cava appellation and created their own, the Conca del Riu Anoia, so they wouldn't be associated with the laggards. \\n
FOOD PAIRINGS: Any starter dish, breakfast foods (e.g., pancakes, french toast), or even as an aperitif on its own.\\n
Winemaking: Arneis, Dolcetto, Barbera, Nebbiolo vinified together, remaining varieties vinified separately. full carbonic maceration for around 10 days, then all tanks foot trod. two day maceration post carbonic, bladder pressed.
Added S02: 20ppm after malolactic fermentation, no sulfur at bottling
Description:
Ruth Lewandowski Tatto is a skin-contact white wine—a blend of Friulano, Riesling, Sauvignon Blanc, Muscat, Kerner, Malvasia Bianca, Grüner Veltliner, and Trebbiano Toscano. Sourced from select vineyards in Mendocino County, California, these grapes undergo a gentle skin fermentation, enhancing aromatics and imparting subtle structure. The name \\\"Tatto,\\\" Italian for \\\"touch,\\\" reflects this delicate approach. The wine is produced with minimal intervention, highlighting the region's terroir and the varietals' expressive qualities.
Tasting notes:
In the glass, Tatto displays a golden hue. The nose is greeted with explosive floral aromas, intertwined with notes of spice, orange zest, and musk. On the palate, it offers layers of citrus and stone fruit flavors, complemented by a gentle tannic structure and refreshing acidity, leading to a complex and lingering finish.
Food pairings:
This wine pairs excellently with Dungeness crab, a delicacy from Northern California. The wine's bright acidity and citrus notes enhance the sweet, tender meat of the crab, creating a balanced and delightful culinary experience.\\r\\n\\r\\n\\n
Grapes: 75% Riesling, 15% Pinot Gris, 10% Sav Blanc
A collab created with the chef and Andy’s friend Molly Baz:
“I’m calling this particular one “a gluggable skin contact-y white” because you really can’t help but glug it right down. It tastes a little like gummy peaches from the penny candy shop we grew up with. It’s tart, and tannic, and a little grassy, but not overly funky or weird in the way that some orange wines tend to lean these days.
Skin contact wines are great food pairing wines, ‘cause they hold up to all of the bold savory flavors we know and love!!! From cae sals and fried chicken to roasted meats or crispy pohtates, this wine will set you straight, I promise. I can also share from recent experience, that this one pairs particularly well with an up-classico PB & JK if that happens to be your idea of a good time.”
Making of: All three varietals underwent 9 – 21 days of fermentation on skins. Post fermentation, the tanks were drained and pressed primarily back to stainless steel, with 10% of the juice transitioning to a selection of neutral French Oak barrels.
The organically farmed French Colombard, Gewürztraminer, and Albariño underwent 24 days of skin-contact before being blended with the Zinfandel for co-fermentation in stainless steel. The wine was then aged sur lie in a mix of new French oak barrels and stainless-steel tanks for 3 ½ months before being racked off lees to tank and bottled.
Located in the quiet little town of Kettenheim in the Rheinhessen, the Schloss Muhlenhof winery has been in the Michel family for more than 150 years; it was bought by Johann Michel in 1846, who laid the foundations for its long history of winemaking that continues to this day with young Nicholas Michel. This Muller-Thurgau, a cross between Riesling and a grape called Madeleine Royale, is ripe, aromatic, and zesty; with apricots and citrus on the nose, it has flavor notes of lime and green apple and a medium finish.
FOOD PAIRINGS: potatoes cooked any way, Germanic fare, mushrooms, alpine cheeses\\n
Akishika Shuzo was founded in Osaka prefecture in 1886 and under the present 6th generation Kuramoto [Brewery Owner] this tiny brewery is creating some of Japan’s finest and most exceptional sake. Hiroaki Oku is both Kuramoto and also Toji [Master Brewer] at Akishika and his dedication and skill in creating quality sake shows in every bottle
The Chokarakuchi is made from organically grown Yamada Nishiki rice. The 'Kara' means 'dry' in Japanese and the word 'Cho' means 'very' this 'Chokarakuchi' explains that this is a very dry style of sake. This Junmai Ginjo sake is polished to 60% and shows a wonderful combination of bright acidity, a hint of spice and full of umami.
This ginjō sake provides a complex taste: a dry, rich, savory palate, coupled with high acidity, and a lingering refined finish. Slow-brewed, made with self-cultivated organic rice.The result is often a light, fruity, and complex flavor that is usually quite fragrant.
Fresh and elegant on the nose with lemony and mineral nuances. Lovely overall harmony with remarkable power and length.\\nFood Pairing – Keep it classic with this Chablis! Enjoy its freshness as an aperitif or, with a meal, pair it with seafood or fish in order to appreciate its richness.
Pinot Noir from the Bannwarths in Obermorschwihr, Alsace. The grapes were pressed slowly overnight, left to rest outside in cuve for around six months and then transferred to old barriques for a further four and a half years of ageing, with no topping up. A blanc de noirs of sorts, here Pinot’s hallmark acidity and alluring perfume are caught up in a cascade of oxidative notes of salt, nuts and yeast, making for something thrillingly unique.
