Wines & Cheese Tasting
March 8th & 10th
Thursday 5:00 PM – 7:00 PM, Saturday 12 PM – 5:00 PM
Lobster Reef Sauvignon Blanc 2010
Origin: Marlborough, New Zealand
Varietal: 100% Sauvignon Blanc
Tasting Notes: From one of the most southerly (and driest) vineyards in Marlborough comes this outstanding Sauvignon Blanc. Wonderfully aromatic, with citrus notes in abundance. The taste is even better. Briight, lively and immensely refreshing with more lemon than grapefruit. Beautifully balanced.
Food Pairing: Yes, it will match up beautifully with fresh lobster or any other fresh seafood, but it is equally appealing as an aperitif wine.
Brunellesco Pinot Bianco 2010
Origin: Veneto, Italy
Varietal: 100% Pinot Bianco
Tasting Notes: A beautiful aromatic bouquet hinting of apple and pear, this pinot blanc has a soft and elegant finish. This is an excellent alternative to Chardonnay.
Food Pairing: Ideal for fish, seafood, shellfish, poultry, entrees, pork, picnics, salads, pastry, or serve just as an aperitif. The Pinot Blanc can be served to any occasion which needs a nice dry white wine.
Capezzana Barco Reale di Carmignano 2005
Origin: Carmignano,Tuscanay, Italy
Varietal: 70% Sangiovese, 20% Cabernet Sauvignon and 10% Canaiolo
Tasting Notes: COLOR: Purplish dark and deep red with ruby red. BOUQUET: Intense aromas of ripe blackberries and dark cherries with a hint of oak. PALATE: Concentrated, with sweet, dense tannins and a lush, velvety texture with dark berry fruit flavors mingling on the finish. Food & Wine Wine Guide - EXCELLENT Top-notch of its type - One of Italy's greatest values, this Sangiovese-based stunner should be snapped up by the case. A touch of Cabernet lends inky color and cassis fruit to the savory, smokey base; this is real character at a party-wine price.
Food
Pairing: This
wine pairs well with Osso buco, steak, veal, lamb, hearty pasta dishes, and
hard cheeses.
Alto Tierruca Cabernet Sauvignon 2010
Origin: Colchagua Valley, Chile
Varietal: Cabernet Sauvignon
Tasting Notes: "Tierruca Cabernet Sauvignon offers amazing value. Deep, dense color, full bodied with a complex range of aromas and flavors. Six months oak aging adds depth and complexity with a soft, smooth finish.” Wine Advocate Smart Buy - "Amazing value in Cabernet Sauvignon from Chile. It opens with sweet berry aromas with notes of herb and tobacco. From there it is bright and medium-bodied in the mouth with cherry, rhubarb, blackberry and plum flavors plus a touch of herb. Smooth and refreshing - a nice take on Chilean Cabernet."
Food
Pairing: This
wine pairs well with a variety of grilled or roasted meats, hard cheeses or
simply on its
own.
Heartland Stickleback Red 2008
Origin: South Australia (Langhorne Creek 92%, Limestone Coast 8%)
Varietal: 61% Shiraz, 20% Cabernet Sauvignon, 14% Dolcetto, and 5% Lagrein
Tasting Notes: This wine is fragrant, spicy, juicy and full bodied showing a rich violet/purple color. Chocolate spice and black fruit characters of cherry and plum on the palate, with a vibrant blackcurrant lift. The Shiraz and Cabernet Sauvignon gives the wine a rich, savory character. The Dolcetto adds firm tannins to the mix while the Lagrein contributes spiciness and a fresh, crisp acid profile, enhancing the wine's structure. 14.5% Alcohol. Aged 12 months in 2 to 3 year old French and American oak.
Food
Pairing: This
will pair well with all red meats on the grill as well as grilled salmon and
blue fish.
Teira Wines Zinfandel 2009
Origin: Sonoma, California. Dry Creek & Russian River Valleys, Sonoma County* Approximately 60% Dry Creek Valley (West Slope) and 40% Russian River Valley
Varietal: 100% Zinfandel
Tasting Notes: Ripe strawberry, black cherry, blueberry pie, with vanilla spice and a hint of espresso on the nose. The palate follows with berry pie and a rich, ripe viscosity lending to a huge mouthfeel. Soft tannins and good structure overall lead into a long finish. The wine is well integrated without being overpowered by alcohol, exhibiting our philosophy of balance and elegance in a wine! By the Glass at Gary Danko - They're the toughest Bay Area placements to come by. It's one thing to get appointments with the sommeliers at addresses like Gary Danko, Boulevard and Fleur de Lys. Another to convince the keepers of the city's hottest wine lists to add your wine's name to the list. But it's a different story altogether when the likes of Christie Dufault (while at Gary Danko), Mickey Clevenger at Fleur de Lys, and Rob Perkins and John Lancaster at Boulevard adopt your deep ruby, briary, Woods Estate Vineyard Zinfandel as their own -- and pour it by-the-glass. That's when you know you've hit the big time.
Food Pairing: Foods to pair with this Zinfandel include sausage, ham, beef, lamb, pork and venison. The lower tannin in this wine can accommodate some heat from hot spices, so ribs with a spicy barbecue sauce are considered almost a classic match. From a cheese perspective, Parmigiano Reggiano and Manchego are good choices. Other foods that work well with Zins are tomatoes sauces, eggplant dishes, mushrooms and olives.