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CHAMPAGNE & SPARKLING WINES


WHITES BY THE BOTTLE

ITALIAN VARIETALS

The following are native Italian varietals that represent the style of wines that pair beautifully with seafood, hard cheeses, and light pasta sauces.  Some of these are not well known but they represent a delightful alternative to Pinot Grigio.  They are crisp and refreshing with mineral, peach, apple, and lemon notes.

SAUVIGNON BLANC

Crisp, high in acidity and light to medium-bodied. When pairing this wine think acid, such as salads (dressings), lemon or citrus sauces, spicy dishes, and grilled fish.
 

PINOT GRIGIO

These wines have wonderful floral and light citrus flavors but tend to have a fuller, richer body and more spicy notes. Pair this wine with salmon, shrimp, calamari, cockles and chicken breast.
 

CHARDONNAY

Is to white wine what Cabernet is to red wine.  When Chardonnay wines are made well, they are bold, rich, and complex and taste of ripe figs, peaches, honey and butter, hazelnuts and spice. Chardonnays, more than any other white wine, love to be aged in oak. Pair with gnocchi, spinach ravioli, cream sauces and most fish.
 


Red wine by the Bottle

NEBBIOLO

Nebbiolo is responsible for some of the worlds finest and longest-lived wines. These Nebbiolo based wines are known by the areas in Piemonte where they are grown: Barolo, Barbaresco. They often have aromas and flavors of raspberries, plums, earth tones, roses, and tar. Pair with prosciutto, veal shank, lamb, or broccoli rabe.

BARBERA

It is a deep ruby color, full bodied, with low levels of tannins balanced by higher levels of acidity. Barbera is characterized by bright berrylike flavors and is one of the best alternatives to Merlot. Pair this with veal, vodka cream sauces, wild mushrooms or lamb.

PINOT NOIR

Pinot Noir grapes produce wines that are rich and complex, tasting of black cherries, red berries, earth tones and spice, with an aroma that’s been likened to everything from herbs and cola, to bacon and roses. Pair with mushroom pasta, grilled fish, salmon, and veal.

SANGIOVESE

The wines that it produces have a natural austerity from the high acidity and tannin. A good Chianti, Brunello, or Vino Nobile evokes a smoky, forestry quality which mingles the sweetness of the fruit along with spicy herbal undertones. Pair with roasted meats, rich pastas, and cheeses.

SUPER TUSCAN

In the 1970’s, certain progressive winemakers decided to push the traditional barriers and experiment with blending different varietals to make wine greater in structure and complexity.  These wines typically blend Cabernet Sauvignon, Merlot, and Sangiovese, but do not exclude other varietals. The following are wines that we feel represent the intent beautifully.
 

CABERNET SAUVIGNON

It produces wines that astonish with their richness and complexity.  The classic Cabernet flavor is one of deep, dark fruits, primarily black currant (cassis) and the best are medium to full-bodied, intense and firm.  These wines are rich, and therefore need food equally as rich, such as stews, red meats, salty items like prosciutto or pancetta to help mellow the tannins.

GREAT AMERICAN REDS.....

MERLOT

Typically Merlots are ripe with flavors of cherry, plum, and chocolate. Pair with rib-eye steaks, filet mignon, and other braised meats.

NOTEWORTHY ITALIANS