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Let’s Do Some Winter Grilling

Cantine Due Palme
Sangaetano 2018
Primitivo di Manduria DOP
Puglia, Italy
Aged 6 months in American oak barriques
Winemaker Angelo Maci
*If this is on D.O.C. Wine Bar’s menu for delivery/takeout, grab a bottle and order the lamb chops and if you still want more get the meatballs. Perfect pairing.

Deep ruby with hints of violet. Aromas of cherries, vanilla, and a little oak but not overpowering just enhancing the warmth. It’s a lively sip of fresh cherries, blackberries, blueberries, black pepper, and a snap of chocolate that’s turned to the dark side. Dry and ready for us to do some holiday grilling! Would love some really spicy sausages right now!

Pairs with Cheez-It’s: more smooth and silk

Even though Cantine Due Palme produces around 12 million bottles a year, Angelo Maci has stayed dedicated to quality and sticking with the “Alberello Pugliese” bushvine training system, limiting chemicals in the vineyard, and absolutely no insecticides. They’re even continually working toward greater sustainability. That’s a whole lot of work and dedication for such a large and award winning operation.

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Pass the Fried Chicken

Domaine Christophe Pacalet
Beaujolais Nouveau 2019
Gamay
Beaujolais AOP
Les Bruyères, Cercie, France
Native yeasts, hand harvested, “lutte raisonnée” vine cultivation
Winemaker: Christophe Pacalet

Light young garnet. Open that door and release that touch of barn that runs out the yard. Next are aromas of cinnamon, plum, raspberries, cloves, and cherries. Taking the first sip and there’s more of that plum with a touch of sharp twang, chocolate, cherry (but not chocolate covered cherries), smoke, a ping of orange, and oddly blueberry and mango.

Pairs with Cheez-It’s: just more juicy

Christophe Pacalet did have wine in his blood but took on a stint of biochemistry and cooking before returning to Beaujolais to learn from his famed (Morgon) uncle Marcel Lapierre. Who better to guide him along this path. Christophe has taken the route of renting instead of purchasing a vineyard. This gives him a chance to work with old vines and pick from the best. Yes, there’s less grapes, but better wine in the end. Have to add, this is a great wine for southern food. Seriously, it is. It went fab with my potato salad with hot peppers and capers. Also would work well with a good homemade fried chicken, especially the legs and thighs. Just remember, as I was taught by my mom…if you want good fried chicken soak it in salt water in the fridge over night. Don’t forget to make a side of jalapeño cornbread and mustard greens doused in hot pepper vinegar too, for a delicious evening you aren’t soon to forget.

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The Great Seducer

Fatalone
Bianco Spinomarino
Greco 2019
100% Greco
Puglia I.G.T.
Gioia delle Colle, Spinomarino, Puglia, Italy
Organic, dry farming, sustainable, green manure, and zero emission
Winemaker: Pasquale Petrera

Pale pretty yellow with a little haze. It’s like a fresh breeze of roses, lilies (not overly heavy), lilacs, and honeysuckle. It’s a unique and beautiful mouthful of honeydew, peaches, pear, honeysuckle nectar, honey fresh from my great grandfather’s hives, and a spice that could be a hint of thyme. This is total enchantment.

Pairs with Cheez-It’s: Nope! Absolutely not!!! It kills all the ethereal angelic flavors

Fatalone has been around since the 1800s but didn’t starts bottling till 1987. Everything else was bring your own bottle and fill’er up. Spinomarino is their only white wine, and those vines were not planted till 1990. Such a beautiful exotic heady and very unique wine. Kind of fits their name Fatalone. Filippo Petrera was the 2nd generation of this family and had the nickname of Il Fatalone which pretty much translates to “Lady Killer” or seducer. Throw in a bottle of this in a special someone’s Christmas stocking, and I bet you may have a fun night on your hands. Pivoting my head from these thoughts lest I get put on Santa’s naughty list. The winemakers also go above and beyond in making sure the grapes have the utmost care throughout the whole process. They even went as far as soundproofing the cellar and piping in classical music and nature sounds. Now that’s quite a spa treatment.

@docwineshop @docwinebarny @FataloneWines @bonvivantimports @cheezits #cheezit #wine #whitewine #worldbyglass @worldbyglass #needmorewine #pairswithcheezits #Italy #Greco #GioiadelleColle #Puglia #Apulia #organic #sustainable #Fatalone #Spinomarino

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Genie in a Bottle

Cantina Orgosa di Musina Giuseppe
Bianco
Granazza (Granatza – Sardinian spelling)
Orgosolo, Nuoro, Sardinia, Italy
Natural, organic, biodynamic
Winemaker: Giuseppe Musina

Vibrant copper orange color. Hmm maybe this is a new hair color for me. Really fresh scents of orange and orange peels, and in particular mandarins, then salt, smoke, and back to orange blossoms…ok we’re going with a whole lot of orange here. Like walking through a grove in the morning as the dew is still glistening on the grass and the fragrance of the fruit and flowers surround you. Mmmm this tastes smooth yet zippy, light, and fresh. Here comes that orange again, mandarin, tangerine, apricot, and a splash of peach. There’s also good old salt, white pepper, and almond.

Pairs with Cheez-It’s: maybe a little more tangy but doesn’t change much

Here’s another wonderful wine by Giuseppe Musina. Never fails and as always love the depiction of one of the infamous local murals on the label. You can read more about them on my earlier post https://worldbyglass.com/a-town-of-murals/

The lovely grape living in this bottle like a genie is Granazza (Granatza), and is an ancient and somewhat rare white grape variety found around the town of Mamoiada in the centre of Sardinia. Some people believe it to be a synonym of Nuragus, and others mistake it for Vernaccia di Oristano. From what I’m finding, Giuseppe (I believe in 2014) lost a few stumps due to frost and other elements, but didn’t loose heart, and replanted with Granazza. I see those lost vines as a win for him as I sit here sipping this beautiful glass.

@docwineshop @docwinebarny @cantinaorgosa @musinagiuseppe @zevrovineselections @cheezits #cheezit #wine #orangewine #whitewine #worldbyglass @worldbyglass #needmorewine #pairswithcheezits  #organic #biodynamic #naturalwine #sustainable #Granazza #Granatza #Orgosolo #Nuoro #Sardinia #Sardegna #Italy

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No Folly in this Whale’s Tale

Folly of the Beast
Pinot Noir 2018
Pinot Noir 100%
Central Coast, Santa Maria, CA
Sustainable
Winemaker: Ryan Zotovich
Produced and bottled by Winc

Bright and lively cherry color. Just opened and there’s light butter that I’m betting will head out in a bit.  Next scents are cherries, plums, a tiny grind of pepper. Everything is light and fresh. Now on to see how this glass tastes. Full of strawberries, raspberries, cherries, deep plums, some oak and cedar. Also something herbal for the season like rosemary but not smacking you in the face. Snuggly comfy feeling that pairs so well with my lounge wear (honestly as much as I’d love to say it’s La Perla, but it’s TJ Maxx pj pants and a beer t-shirt).

Pairs with Cheez-It’s: brings out a more rugged feel. more dark

Ryan Zotovich, you have truly made a winner of a wine at an awesome price. I’m so glad that you left the computer science track and returned to your wine roots and ended up at Winc. Folly of the Beast would definitely go well with what I’m reading in your interview when asked, “If you were throwing a dinner party and could invite anyone, who would it be?” Betting your pick “Bill Murray as Steve Zissou” would give this wine his seal of approval.

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Follow the Moon

Hilberg Pasquero
29.5 Per Alessandra
Barbera d’Alba 2016
100% Barbera
Vino Rosso
Priocca, Cuneo, Piedmont, Italy
Biodynamic, organic, sustainable farming, and native yeasts
Winemaker couple: Miklo and Annette (Hilberg) Pasquero

Dark violet velvet drapery. Breathing in cherry, plum, cinnamon and a warm hug. Post hug you’re gifted a bouquet of wild flowers and something rustic like tobacco or dried apple leaves on the ground. Elegant and touch rugged on my tongue at the same time. There’s silky cherry, rustic plum, blackberries, and leather. The word I absolutely hate to use for wine…it’s sexy…I’d say let’s all take a roll in the hay but none of that funky stuff in this one.

Pairs with Cheez-It’s: of all it’s more leather (thwack and SMack) and still smooth

29.5 get’s it’s namesake from the lunar phase cycle which is 29.5 days from New Moon to New Moon. So much of our own existence is governed by these cosmic push an pulls. Throughout history farmers used cycles to decide when to plant, when to grow, when to pick, when to harvest and even when to bottle. Some people think nah, this has to do with pagan traditions, but the more I read about biodynamic farming, it seems pretty sound to me. The days in the cycle have groupings of root, flower, leaf and fruit. Fruit days are supposed to be when time for winemaking is at its best and that period just happens to fall into the fire signs. Since I’m a Sagittarius, does that mean that I may have a winemaking adventure in my future? Or does that just mean I should open a special bottle on my birthday….which is coming up pretty soon…hint, hint, hint.

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Orange is the New Black

Castello di Stefanago
Stüvenagh Orangiosauro 2019
“Mi stai sulle bucce!”
Provincia di Pavia IGP
Fortunago, Lombardy, Italy
80% Chardonnay, 20% Cortese
Organic, hand harvested, ambient yeasts and unfiltered
Winemakers: Antonio and Giacomo Baruffaldi

Jail jumpsuit orange. Raising the glass and there’s orange, tangerine, and oooh barnyard. Waiting for the yard to bail out (not as much on day two).Ok it’s starting to fade and orange blossoms are added, but the hint of dark is still there (on day one), followed by salt and smoke. Sipping orange and orange blossoms, lemon, salt, and a lick of granite. There’s still some earthy darkness, but on day two it’s pretty much gone. Replaced with super light honey. Let it breathe more and it is refreshing, tangy and definitely fun. A fashionable glass of sunshine that would really go well with anything with cloves

Pairs with Cheez-It’s: more light and smooth. I kind of prefer it before the pairing.

This isn’t just an orange wine, it’s a wine that beer lovers would seriously enjoy. Kind of makes sense because on their website it says they partner with Stüvenagh brewery (and their logo/name is on this wine label). Also learning that Stüvenagh comes from the Celtic word for Stefanago. Another fun fact it the brewery is just as organic as the winery. If you want to get a good look as to how magical their lands and castle are, please check out this video. A little more than a minute of your time will take you on a vacation that we are all longing.

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Absolutely All Natural

Crealto
Vino Rosso “Agricolae” 2018
Alfiano Natta, Italy
100% Barbera
Organic (certified) and biodynamic (but not certified, because getting certified costs a pretty penny)
Winemaker: Luigi Armanino

Shining dark velvet ruby. Oh here come the lovely cherry scents, plums, light earth, and berries of all sorts from strawberries to blue berries and cherry Jolly Rancher. Nice powerful feel rolling around in my mouth. There’s cherries, plums (dancing in my head), faint raspberries, and a touch of orange. Natural darkness and rosemary that turns into sweet loving velvety embrace. This will keep all the extended family, friends, and in-laws happy and away from political discussions during the holiday season. Whether online or in person, they will be too busy talking about how much they love this wine.

Pairs with Cheez-It’s: nice pair. A little more earthy and more bitter herbs

Crealto’s owners, Eleonora Costa and Luigi Armanino, made a decision in 2013, that I’m starting to see in many natural winemakers. They bucked the AOC panel and went with declassifying their wines, so they can stay true to their vinification path. They also have rooms to stay over and from what I’m seeing a beautiful restaurant with a very reasonably priced tasting menu. Everything is grown by them or either locally sourced and organic. The wholemeal flours and oils are even made on their farm. Just scrumptious all around!

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Old Vines Make Fine Wine

Terres Dorées
Beaujolais L’Ancien Vieilles Vignes 2018
100% Gamay
Charnay, France
Organic, sustainable, hand harvested, indigenous yeasts
Winemaker: Jean-Paul Brun

Swirling a deep glistening Gamay garnet glass. Fragrant strawberries, raspberries, and fresh cherries fill my nose and this is a breath of happiness. Once I take a sip, I find all sorts of berry juice from strawberries, blueberries, raspberries, and more. There’s also some rugged cherry, and lots of citrus popping. Earth, cedar, and some sage that all say drink this baby NOW!

Pairs with Cheez-It’s: juicy fruity

This lovely wine with the very telling name “L’Ancien” comes from some of the oldest vines at Terres Dorées which are anywhere from 40 to 60 years. Nice having a youngster birthed from such aged lineage. Instead of going carbonic with his wines, Jean-Paul Brun has stuck with the traditional Burgundian vinification method where the grapes are lovingly hand harvested, destemmed, and only indigenous yeasts that sprout forth are allowed. Jean-Paul sees this as the way to allow the to Gamay shine and also not to be forgotten the sustainable land where it all started from. Sometimes and more often than not, the natural ways of the past are where we should return.

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Snuggle In For Some Cold Weather Comfort

Domaine Santa Duc
Les Quatre Terres 2017
Côtes-du-Rhône AOP
Gigondas, France
Grenache 70 %, Syrah 15 %, Mourvèdre 10%, Carignan, Cinsault, Clairette 5 %
Organic, biodynamic, minimal intervention, wild yeasts
Winemaker: Benjamin Gras (6th generation)

Garnet glow. It breathes and then it’s buttery at first but heads out. This is all replaced with cinnamon, plums, cherries and some earthy goodness. Touching my tongue and it’s juicy, earthy plum and prunes, dark cherry tang that leads to velvet with a kick of smoke and black pepper. Slight flower sweetness hangs around in the background which leads to anise

Pairs with Cheez-It’s: It plows right over the Cheez-it. Becomes more robust.

Les Quatre Terres (The Four Lands) is so named due to the four areas the grapes come from: Vacqueyras, Rasteau (Crus), Roaix and Seguret (Côtes-du-Rhône Villages). Each one gives the gift of their terroir to this delicious wine. Really has me craving Montesacro’s (Brooklyn) Maranella pinsa which has mozzarella, broccolini, homemade spicy pork sausage, stracciatella di burrata or either my South Carolina pulled pork I’m making this weekend with a mustard based sauce. This is so perfect for the cool weather creeping our way.

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