Historic Downtown eNews  |  Archive

2012 Kickoff Wine Tasting at Inari

January 02, 2012

January 07, 2012 — Saturday 4:00pm until 6:45 pm (or until it's gone) $5 per person. Please see below for details!

2010 La Yunta Torrontes $12.95
Famatina Valley, La Rioja, Argentina

Varietal(s): 100% Torrontes

Vineyards: La Rioja, a hot, arid province in northwestern Argentina, produces a very focused and dry style of Torrontes, in contrast to the light, flowery Torrontes of Salta, Argentina’s most famous region for the varietal.

Winemaking: Fermented with native yeast. 10% of the wine was aged in French oak for six months. Grapes are sourced from 44-year-old plantings.

Tasting Notes: Prominent aromatics include green melon and white peach. It has balanced citrus flavor with a touch of French oak to provide a crisp yet lingering finish.

Pairing Notes: This bright, aromatic Torrontes is an ideal pairing with appetizers, soups and salads, and even lighter dinner fare. Its light body, clean fruit and mineral notes, and moderate acidity make it a perfect aperitif or greeting wine.

Technical Data:
Alcohol: 12.5%
Res Sugar: 6.26 G/L
pH: 3.0

2010 Torre di Luna Pinot Grigio $12.95
Venezie, Italy

Varietal(s): 100% Pinot Grigio

Vineyards: Friuli-Venezia Giulia is a large and diverse wine region surrounding Venice in northeastern Italy. Torre di Luna sources Pinot Grigio from unspecified vineyards across the region.

Winemaking: Grapes are hand-harvested and sorted; fermentation takes place at controlled temperatures for 8-9 days in stainless steel vats.

Tasting Notes: Pinot Grigio in the Italian style is light, crisp, and typically shows concentrated apple and pear flavors. The grape often ripens to high potential alcohol levels, which are kept in balance with relatively high levels of acidity.

Pairing Notes: Pinot Grigio pairs well with dishes that temper its acidity, such as Bruschetta, pasta with olive oil, garlic, and black olives, and salty, dry cheeses such as Manchego or Pecorino Romano.

Technical Data:
Alcohol: 13%

2009 Meinklang Burgenland Red $12.95
Burgenland, Austria

Varietal(s): 70% Zweigelt, 30% Blaufrankisch

Vineyards: Burgenland is the easternmost, least populous, state in Austria, having only two incorporated towns. Meinklang maintains organic and biodynamic farming practices.

Winemaking: Meinklang tries to be as gentle as possible during the winemaking process, using only ambient (natural) yeasts to ferment the wine. Details about winemaking are not specified.

Tasting Notes: Blaufrankisch typically produces spicy, tannic red wines, while Zweigelt, a cross between Blaufrankisch and St. Laurent, is a lush and aromatic varietal, and is also Austria’s most widely planted red grape. Meinklang’s blend seems to favor Zweigelt’s profile, with lush berries and soft tannins.

Pairing Notes: This blend is friendly enough for lighter fare, but it may lack the substance to stand up to very rich or spicy dishes. Roasted chicken or game hens, Chicken Cacciatore, and pasta with red sauce and mild Italian sausages are perfect matches.

Technical Data:
Alcohol: 13%

2007 Graham Beck "The William' $14.95
Coastal Region, South Africa

Varietal(s): 69% Cabernet Sauvignon, 18% Pinotage, 11% Cabernet Franc, 2% Shiraz

Vineyards: The Cabernet Sauvignon, Pinotage and Cabernet Franc come from low yielding vineyards on Firgrove Farm in Stellenbosch and the Shiraz from Franschhoek farm. Granite gravels with underlying layers of clay on the Stellenbosch estate with deep, well drained granite and sandstone soils in Franschhoek.

Winemaking: Both the Cabernet Sauvignon and Pinotage were fermented in open tanks. The Cabernet Franc and Shiraz were fermented in upright stainless steel tanks. Barrel maturation for 15 months for Cabernet Sauvignon and Cabernet Franc in 30% new and 70% 2nd and 3rd fill French oak. The Pinotage was matured in 30% new and 70% 2nd fill American oak and French oak for 13 months. The Shiraz was matured in 2nd and 3rd fill French oak barrels for 13 months. The wine was then blended and bottled.

Tasting Notes: Notes of mulberries, cassis, cinnamon, cloves and cigar box. Silky soft but well structured tannins with loads of berry fruit and spices on the palate.

Pairing Notes: The William is dark and sultry, the perfect companion to Beef Bourguignon and other hearty stews, English Bangers and Mash or a Sunday Roast, or a Reuben with fries and chipotle ketchup.

Technical Data:
Alcohol: 14.0%

2009 Castoro Cellars Zinfandel $19.95
Paso Robles, San Luis Obispo County, California

Varietal(s): 94% Zinfandel, 6% Petit Sirah

Vineyards: Nearly all of the grapes come from estate vineyards and other nearby Templeton vineyards. The Templeton Gap region produces immense wines that exhibit berry, spice and black pepper notes. Six percent of Petite Sirah from Shell Creek is added for depth and color.

Winemaking: Winemaking details are not published, but this Zinfandel appears to follows the typical Paso Robles formula, sourcing very ripe fruit from hot parcels. This fruit is fermented to high alcoholic levels and aged in American oak for ten months, producing a dense, concentrated, tannic wine.

Tasting Notes: Immense berry, spice, and black pepper notes, slightly rustic, but favoring the fruit and oak. This Zinfandel is massive.

Pairing Notes: The classic Zinfandel pairing is barbecue. Smoked brisket, ribs, smoked sausage... anything fatty, zesty, saucy and grilled. Pizza, Tex-Mex, and braised short ribs are also fine candidates for pairing with this very assertive Zin.

Technical Data:
Alcohol: 15.0%