Woodland Wine Merchant will be having a free "Red, White and Pink" tasting on Saturday, March 31, from 3 to 5 p.m.. They'll be opening:
Tintero Grangia, $12
Bright and springy, this Italian white has all the tingly freshness to fit the season. It's something like Italy's answer to Vinho Verde, a little effervescent and a softly tropical, perfect for the porch or the table.
Les Vignes de Bila-Haut Pays D'Oc Rosé $15
Just off the boat, the Bila Haut Rose is an elegant and refreshing wine from one of the leaders in biodynamic farming in the south of France.
Cantine Valpane $15
The Monferrato zone in Piedmont produces one of the more classic expressions of barbera. This is a refreshing and very likeable style of barbera with plenty of lively fruit.
Join Midtown Wine and Spirits on Thursday, April 5, from 4 to 6 p.m. for a free in-store tasting with Jim Beam "Whiskey Ambassador" David Mays. David will be giving all customers a fantastic whiskey experience from the standard 7-year-old Jim Beam to some of their "small batch" collection. Here is the lineup of what we'll be tasting:
Knob Creek Single Barrel Reserve - $36.99
Basil Hayden - $41.99
Jim Beam 4 Year - $17.49
Little known fact — Basil Hayden was actually the first All-American basketball player for the University of Kentucky. No, really. I read it on the Internet. Of course I wrote it, but then I read it. And I heard it from Mr. Jim Beam Noe himself, so I believe it!
Grace’s Plaza Wine and Spirits is also having their weekly free tasting at their tasting bar at the back of the store tomorrow, March 31, from 4 to 6 p.m.. This week they'll be opening:
d'Arenberg 2009 'The Hermit Crab' Viognier/Marsanne
Australia may have fallen out of vogue lately here in America (which rumor has it will change once the prices of Argentina start to go up), but d'Arenberg has always remained a staple of solid and respectable Australian viticulture. Going against the highly irrigated and fertilized mindset of Australia, winemaker Chester Osborne applies a philosophy of 'minimal input', allowing nature to do its work with the least amount of human influence. This Rhone-style white delights with immeasurable complexities. Fermented cool, the wine is rich with fruit and floral tones, accented by its 6% wild fermentation and 14% oak aging.
l'Aventure 2010 'Stephan Ridge' Red
Winemaker Stephan Asseo has been studying wine since at least the late 1970s, completing an enology education in Burgundy and spending the next 15 years making wine in Bordeaux. Like many who have an affinity to break tradition, though, he wanted more than what the laws of France allowed, so he spent a year visiting the great wine regions of the world to find a suitable spot for his own winemaking 'adventure'. Paso Robles hit the spot, and l'Aventure was born. This secondary label gives a little taste of Stephan's talent with a much more modest price tag. With 70% Syrah, 20% Cab, 10% Petit Verdot and a whopping 15.3% ABV, you can expect this wine to pack a punch. An dark inky color leads to a rich nose and a mouthstaining palate of dark fruits, spice and liqueur-like flavors.
The highlight of this issue of the Wandering Wino Wine may very well be the Southern Italy Wine Class and Dinner that is happening at Fido on Wednesday, April 11, at 7 p.m. I attended the Rhone class at Fido a few months back that Damian Serong of Best Brands and Chef John Stephenson of Fido put on, and I can guarantee that at only $50 per person, tax & tip included, it will be a heckuva good time.
Here are the details:
The class is a mix of general information, discussion, and a pairing of wine and food inspired by the region from Chef John Stephenson
2009 Tasca dAlmerita Regaleali Bianco
risotto, saffron, parmesan, pumpkin, pine nuts, seeds
2010 Terre Nere Etna Rosso Nerello
salami, truffle oil, hazelnut, shiitake mushroom, black pepper, pecorino
2009 Tasca dAlmerita Nero dAvola
miscateddri - sicilian calzone, local pork, chard, black olives, fennel
2006 Molettieri Irpinia Aglianico
polpetti al sugo- lamb meatballs, smokey tomato sauce, fried onion
Until next week, it's time to dig out that sunscreen.