Products meeting the search criteria

Wimmer Gruner Veltliner is made from 100 percent Gruner Veltliner. 

Crisp lime flavors, white pepper and lentils, followed by a mouthful of mineral notes and gooseberry. A long lingering finish

Zaccagnini Verdicchio dei Castelli di Jesi 100% Verdicchio.

Verdicchio is an historic wine that has been made since the 1400’s. There is an ancient bond between the Verdicchio vine and the region of Le Marche, a seaside province on the Adriatic sea, which stems from a cherished relationship with the Benedictine, and later the Camaldolese, Monks. The monks helped spread Verdicchio vines – which had been present for centuries – as well as viticultural-oenological techniques throughout the Marche region. The efforts of the monks, along with improvements in the quality of the vines & vinification methods, have allowed Verdicchio to thrive for centuries. At one time, Verdicchio measured 65,000 hectares (158,080 acres) of grapes throughout Italy.

Verdicchio means “little green one”, in reference to the grape and the color of the resulting wine. The Verdicchio grape – which also goes by Giallo and Turbiana (Lake Garda) – is grown across Italy, and it is closely related to Trebbiano and Greco. The grape is subject to mutations. 

The wine is refreshing, exhibiting lemon citrus flavors, aromas of flowers and apples, with herbaceous qualities.

Zombie Zin Zinfandel is made from 95% Zinfandel and 5% Syrah

Be careful if you go out at night. The Zombie Zin is designed to be consumed in hiding with the only friends you have left... post apocalypse.

The Zombie Zin is sporting a new label design with a torn look, that suggests a window into another world. The colors are more vibrant earth-tones and the capsule is a deep red.

The Zombie Zinfandel is very dark in color, almost a black-purple. The aromas are of ripe, dense black fruits and a hint of dried herbs. The flavors are complex and rich, sporting succulent blackberries, powdered cinnamon, cola and cherry jam. Just a hint of black pepper in the long finish.

The grapes for the Zombie are sourced throughout California, mostly from the dry, hot sandy soils of the Delta region and the Central Valley. The final blend benefitted from some inky Syrah grapes that came from the Central Coast. The wine was fermented in Stainless Steel and aged for about a half a year in American oak.

Pairs well with bloody BBQ meats, sinister soups with eye of newt, bubbly caldron of fleshy stew.

Alain de la Treille Symphonie Cremant de Loire Brut is made from 90% Chenin Blanc and 10% Orbois (also known as Arbois or Menu Pineau)

The wines of Alain de la Treille reflect their vineyard of origin and are produced following the estate's unique guidelines: a strict selection of terroirs and vines, elaboration according to the traditional method and long maturation “sur lattes” in order to obtain the purest and most elegant expression of the Loire terroirs.

Alexandre M Mon Mouss Petillant Naturel NV is made from 100% Chenin Blanc.

Mon Mouss is my nick name at school. Monmousseau = Mon Mouss.
Mousseux means bubbly ... Mon Mouss is also a play of word meaning MY BUBBLY.
The wine is a Pet'nat' produced using a Methode Ancestrale. Lime tree and litchi with apple and pear flavors.

Serve as Aperitif or with seafood, oysters, light hard cheeses, and just for fun, by itself.

Baron Aime Cremant de Bourgogne Brut is made from 40% Chardonnay, 30% Pinot Noir, 30% Aligote.

Light yellow with bright reflections. The nose is fresh and lemony with subtle floral aromas, apple and citrus fruits. The mouth is fresh, delicate, tight and precise with fine bubbles that stimulate the palate nicely.

A delicious aperitif and a great match with shellfish.

Review:

Golden straw color. Aromas and flavors of brioche, green and yellow apple, dried pineapple, and lemon oil with a supple, vibrant, finely carbonated, dry medium body and a smooth, engaging, medium-long finish displaying impressions of croissant with salted butter and tart pear jam, white tea, and grapefruit peel with no oak flavor. A lovely and racy apéritif that will pair splendidly with a cheese and bread course."

- Beverage Testing Institute (November 2022), 93 pts - GOLD MEDAL - BEST BUY

Baron Aime Cremant de Bourgogne Brut Rose NV is made from  85% Pinot Noir & 15% Chardonnay.

Light pink color with coppery shades. The citrus notes blend subtly with aromas of strawberry, forming a fresh and delicate bouquet. The palate is lively, with notes of grapefruit and fresh bread. Together they form a rich, fresh and vibrant wine.

Review:

"Steely amber color. Aromas and flavors of strawberry, green apple, toasted oats, and creme fraiche with a satiny, lively, finely carbonated, dry light-to-medium body and a tingling, intricate, medium-length finish that presents overtones of slightly under ripe wild strawberries, apricot, warm bread dough, and lemon zest. Lively and bright for a perfect apéritif yet with just enough richness and body to carry you in seamlessly to the first course."

- Beverage Testing Institute (November 2022), 94 pts - GOLD MEDAL - BEST BUY

Carmo Vinhos Madeira Sercial 10 Yr is the driest style of Madeira, a light bodied wine with a distinctive nutty nose. An excellent apertif. The concentration at this age has produced a very attractive and interesting wine, with a long finish.

Georges Cartier Champagne Brut Tradition NV is made from 65% Pinot Meunier, 25% Pinot Noir, and 10% Chardonnay.

This champagne was made to reflect the potential of each grape growing areas of the Champagne region.

The grapes for Georges Cartier Brut Tradition have been carefully selected from the 3 emblematic areas of Champagne. Chardonnay is sourced from the Côte des Blancs, Pinot Noir from Montagne de Reims and Pinot Meunier from the Marne Valley.

Each grape variety brings its own character and specific quality to the wine: Pinot Meunier brings fruit and roundness, Pinot Noir brings character, power, structure and balance, while Chardonnay contributes to the finesse, minerality and elegance of the result wine.

The blend in 2022 will be 70% 2018 vintage and 30% of reserve wines (consisting of 2014, 2015 and 2016 vintages).

It will be RD (meaning "Recently Disgorged") to keep freshness, fruitiness, minerality and elegance. 

Review:

"A blend of Pinot Noir, Pinot Meunier, and Chardonnay. Lemon drop and buttercup combine with lime sorbet. Bubbles burst with ease and the wine’s mineral tone keeps the palate cleansed."

- The Tasting Panel (May/June 20022), 93 pts

SALE!

Hugl Zweigelt Secco Rose  is made from 100% Zweigelt

Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.

Lively, fruity bouquet of strawberry, cherry and floral aromas. Refreshing and beautifully balanced, this is a great wine to enjoy as an aperitif. This is a Secco for the whole day and the whole night

The wine is made of 100% Zweigelt grapes of 15-35 years old (25 years old in avarage). 
The soil is mainly loam and loess. 
It is made using the Charmat method and the wine is aged for 3 months on the lees in stainless steel tanks. 
The wine is slightly filtered before bottling. 

Drink by itself as an aperitif, it is also a great picnic or brunch wine and will be a good pick to celebrate any occasion.

Inviting aromas of mint, marshmallow and Asian pear pull you into this drink. Surprisingly dry, this Nigori (cloudy) style sake has a rich, chewy texture. The intriguing mid palate features mint, white chocolate, and tart cherries. The finish belies our expectations with an elegant, softness of minerals that settles in a dry finish.

Pair with roast duck, dry-rub ribs, full flavored country pate, and fruit and nut desserts of light sweetness.
Mildly ripe Coulommiers or Brie, Italian Raschera.

Yellow straw‐colored, medium low intensity. Pungent, delicate and complex, with clear almonds notes and autolysis. The mouth is slightly soft, wityhout being sweet, the palate is round and fat with an excellent structure, volume and character but at the same time, the wine is still very fresh and saline. Long finish for this persistent wine.

As aperitif, while cooking, and accompanying the whole meal with it. It is ideal matching seafood and products of saline flavour and with acidity.

Intense mahogany. Deep aroma of dried fruits (raisins, figs) bouquet subtle notes of chocolate and coffee. Smooth and velvety in the mouth with a long after taste.

To be served with desserts, at room temperature or slightly chilled, delicious poured over ice cream.

Review:

"Violet color. Aromas and flavors of mashed raisins and prunes and chocolate nuts with a bright, sweet medium-full body and a subtle, long fig paste, mincemeat pie, and baklava finish with no oak. A rich and toothsome PX Sherry with great length and depth."
- Tastings, 2018 World Wine Championships, 93 pts - "EXCEPTIONAL"

Pommeau de Normandie a mistel type of beverage. Same process as Floc de Gascogne, Pineau des Charentes and Ratafia de Champagne.

It is made with 2/3 Unfermented sweet fruit juice (apple and pear) with 1/3 distilled alcohol at 51% ABV (Calvados).

Excellent with desert, such as French crepes (very thin pancakes).

Pierre Olivier Sparkling Rose NV is a value sparkling rosé, made with Tempranillo grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
This wine is aromatized with a very little amount of Raspberry flavor, giving a nice mouthfeel, with an extra aromatic boost.

The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.

"Pale pink salmon. Just a touch off-dry, this is a very pleasant sparkler that reveals aromas of spicy red apple with a hint of cinnamon that carry through to the palate. Well made and exceedingly pleasant to drink."
- International Wine Review (Annual Rosé Report / April 2013), 89 pts

 Roland Champion Champagne Brut Rose Grand Cru NV is the blend of 33% Chardonnay, 33% Pinot Meunier and 33% Pinot Noir.

The Champagne rose shows an orange salmon color coming from the red wine base. The pinot meunier brings red fruit aromas of strawberry and raspberry with hints of spices. The palate is juicy and harmonious with good depth and minerality. A delicate balance between Chardonnay, Pinot Meunier and Pinot Noir.
It is a blend of 93% White juice (made from 33% Chardonnay, 33% Pinot Meunier and 33% Pinot Noir) and 7% Pinot Noir red wine. The grapes used to produce the Coteaux Champenois red wine are coming from their vineyards near the Village of Verneuil.

 

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

This inviting Honjozo is full of floral, quince, dried mango, anise and hazelnut aromatics. On the palate this sake has medium body and a smooth mouth feel.  Forward flavors of persimmon and black pepper with lively acidity gives this sake a beautiful balance.

Pair this with: Salmon teriyaki, chicken meatballs, glazed ham, spinach and bacon salad; served warm with Shabu Shabu

RICE POLISHING RATIO: 60%    

ALCOHOL: 15-16%    

SWEET/DRY: +5.0

FOOD PAIRINGS: Duck, Grilled salmon, Chicken meatballs, Glazed ham, Chinese, Italian, Cured Meats
CHEESE PAIRINGS: Comte, Mimolette, Pecorino

Dry and lean in the nose with hints of celery, pear puree and anise. On the palate this junmai is soft and creamy on the palate with rich, savory flavors of mocha, hazelnut, spicy vanilla, ending with crisp acidity.

POLISHING RATIO: 80%
ALCOHOL: 16-17%
SMV +/-: +2.0%
ACIDITY: 2.10%
RICE KOJI: Yamadanishiki
RICE KAKE: Yamadanishiki
YEAST STRAIN: Koshi Ibuki

FOOD PAIRINGS: Ideal with rustic Italian food, cheese and tomato centric or creamy pasta dishes

CHEESE PAIRINGS: Italian Raschera, Pecoria Reggiano