Sardine Wine By The Glass Flashcards
Thevenet Blancs de Blanc Brut, NV, Burgundy, France 100% Chardonnay (Blanc de Blanc definition)
Blanc de Blanc literally translate to a white wine made from white grapes. Jean Claud Thevenet passed away at the age of 54, but now the estate is run by his three daughters. The wine does not spend a lot of times on lees, yielding a very fresh, lively sparkling. 2nd fermentation is done in the bottle as is with Champagne. Very Los dosage added to the cuvée with result in a extra brut (dry) style. Only 6000 cases made.
Dry. Light bodied, fresh & lovely with notes of red apples and zesty minerals.
Vouvray Brut, Fouquet, NV, Loire Cslley, France 100% Chenin Blanc $14
Vouvray Brut, Fouquet, NV, Loire Cslley, France 100% Chenin Blanc $14
Chenin Blanc is Loire’s greatest white grape with so much versatility due to its high acid and sugar content. It can be made dry, off dry to sweet and even sparkling. Bernard Fouquet makes this Vouvray Brut in the traditional method=2nd fermentation in the bottle as opposed to tank. Vouvray is the appellation which requires only Chenin Blanc to be used. Very soft and creamy bubbles with honey and minerals. Brut=DRY
Vin de Savoie ‘abymes’ Labbe, 2012, Savoie, France 100% Jacquére
The Savoie region is in the Alpine region in eastern France neighboring Switzerland and the Rhone river. Very little Savoie wine is seen outside of its’ own boarders. Most is white and is consumed locally. There are 17 crus which are allowed to attached their names to the ‘Vin de Savoie’ label. ‘Abymes’ is one. Derived from the French word Abimè which means ‘broken’, referring to the broken stones from the avalanches in the alps found in the soils. All stainless steel and then sits on lees in old large wood.
Light bodied, brine, citrus & crisp minerality with bright acidity.
Entre-Deux-Mers (Sauvignon Blanc, Sauvignon Gris, Muscadelle), Haut Dambert, 2012, Bordeaux, France
$11.50 $50
Entre-Deux-Mers (Sauvignon Blanc, Sauvignon Gris, Muscadelle), Haut Dambert, 2012, Bordeaux, France
From appellation of Entre-Deux-Mers in Bordeaux. 25 yr old vibes from limestone soils. All stainless steel. Very high elevation and great sun exposure help attain ripeness and great acidity. tasting note: Crisp, with white fruits, citrus and quince. Wonderful length and mouthwatering acidity.
Riesling, Leitz, Trocken, ‘Rudesheimer’, 2012, Rheingau, Germany 100% Riesling
Germany: A northerly Central Europe/north east of France/north of Switzerland that is composed of many valleys, steep slopes and tributaries, rivers and mountains. Divided into 13 sub regions, however 6 major quality sub wine regions: Mosel Valley, Nehe, Rheingau, Rheinhessen, Pfalz, Baden. Riesling: most widely planted variety in Germany, a quarter of all plantings. Tends to be lighter, slate-driven and low in alcohol. High levels of acidity, good aging capacity. Floral notes, minerals/lots of slate!! Citrus and stone fruit when young, developing petrol hints with age. Trocken= German for dry. A term that has increasingly more popular in the 1990s’. MUST NOT have any more than 4 grams of residual sugar per liter. Leitz is one of the leading wine makers for Riesling in the Rheingau region district located below the Mosel on the eastern side, and north of the Pfaltz. He is quiet famous in the Riesling world. All steel, no oak, Rudesheimer is the vineyard name.
Bone dry with slate minerals, juicy lemon pith, green apples.
Sylvaner, Albert Seltz, ‘Reserve’, 2010, Alsace, France 100% Sylvaner
Seltz is a 14 generation wine maker who took over making wine from his father when he was only 19 years old. It was at that time he decided to reduce his yields by 2/3rds, which substantially raised the quality of the fruit. He farms all substantially organic. He was instrumental in establishing the first Grand Cru Vineyard for Sylvaner ( the ‘Reserve’ is not Grand Cru). Lots of clay and limestone in the soil. All stainless steel. 2010 was a beautiful classic vintage in Alsace with high acid.
Medium to full bodied with notes of candied peaches and spicy apples, concentrated lemon and medium acidity.
Hautes Côte de Beaune, Lucien Jacob, 2010, Burgundy, France 16/72btl
Hautes Côte de Beaune, Lucien Jacob, 2010, Burgundy, France 16/72btl
The Lucien Jacob domaine originally specialized in growing cassis and framboise in the Hautes Côte de Beaune and success of this type of farming provided the resources to purchase vineyards in the neighboring villages of Savigny Les Beaune and Pernand Vergelesses. Lucien specialized in very low yields for his vineyards. The wine is barrel-fermented and is also used aged in barrel. There are a mere 600 bottles available for the US market.
Tasting note: Medium to full bodied with a creamy mouth feel, precise yellow golden delicious apples and limestones.
Pinot Noir, (ROSE) Schlossmuhlenhof, 2012, Rheinhessen, Germany 100% Pinot Noir AKA Spatburgunder
The Schloss Mühlenhof property is a large estate (nearly 20 ha.) The estate began as a rye and wheat mill until the 1920s, when the small vineyard attached became the focus for the family income. The vines of that era have been replaced over time but some on the property are still as old 45yrs. Now in the hands of Gabriele, Nicolas and Walter Michel, the farm operates ‘organically’ but not by any legal standard. They follow what they call, ‘ecologically healthy’ farming practices, with the intend on capturing the fruity expression of the Rheinhessen style. The weather her is a bit warmer due the proximity to the Rhine river and there for one sees Pinot Noir grown. All stainless steel and is a wine made specifically for rose production.
Very pale and light bodied, with a slight pickle on the palate followed by grassy strawberries, white pepper & crisp finish.
Beaujolais, Chermette, 2012, Beaujolais, France 100% Gamay
The key to Beaujolais is granite & Gamay. The Chermette label is owned by Pierre and Marie. They combined tradition and modernity. They have vineyards in many of the cru sites in the area, however this is their basic straight Beaujolais. They use semi-carbonic maceration when fermenting. This means only a small portion goes through an oxygen free environment when fermenting inside the grape berry itself. The result yields low tannin, fresh fruit wines that are easy to drink and meant to be drunk young. Matures 4-6 months in old barrel.
Light bodied with fresh raspberry fruit, granite, soft tannin and medium acidity.
Arbois Rouge, Rolet, Tradition, 2009, Jura, France 40% Poulsard 30% Trousseau 30% Pinot Noir
Family run winery in the Jura, which is located to the east of Burgundy in France, sitting next to the French & Swiss Alps. This area is dominated by the forested Jura Mountains and is somewhat detached geographically which has allowed for traditional wine styles and grapes to persist. The soil in this region rests on Jurassic limestone, which yields wines with great mouthwatering acidity. Poulsard/Trousseau & Pinot Noir are the three red grapes you see in this area. Each grape in this blend is vinified separately and then blended later. This wine spends 18months in used large oak barrels. It is light bodied with notes of cherry pie, marzipan and soft tannins.
Light bodied with notes of cherry pie, marzipan ad cherry cough-drops. High acid and soft tannins.
Château Revelette, Provence, France 50% Grenache 35% Syrah 15% Cabernet Sauvignon
Château Revelette is a certified organize estate south of Mt. SAINT Victories. Most of the wineries in the Aix en Provence are south of the mountain, the difference between north and south is a month when it comes time to harvesting. The terroir at Revelette is a clay-limestone mix, the elevation is around 400m, really high. This is why the wine, although a tradition blend of Grenache, Syrah and Cabernet Sauvignon, is really fresh with firm structure and fine tannins. The wine is done in cement, no wood.
Full bodied with notes of figs, plums, jam. Nice juicy tannins and an acid component that brightens up the finish.
