These thirst-quenching seasonal offerings
work so well with our menu that we’ve dedicated an entire section of our list
specifically to them. Stop by SOON and
usher in the warmer weather with one of these fine selections – they won't last
long!
From the beautiful town of Amyndeon,
located in the northern region of Greece, comes the 2013 Kir-Yianni,
Akakies, Amyndeon, Greece ($10 per glass). Produced exclusively from
Xinomavro (ksee-NO-mav-roe), an indigenous grape from Macedonia, Greece, this
is a powerful rosé with refreshing acidity and light tannin. Named after the
vivid flowers that adorn the acacia trees of the region, this wine is a vibrant
match for Joe's Salmon Au Poive with Orange, Fennel and Radish.
What do you get when two of the most influential
Burgundian winemakers (Jacques Seysses and Aubert de Villaine) go in search of
new vineyards beyond their usual boundaries? A Provencal winery focused on
producing exceptional wines from a cool microclimate, ideally situated upon
vineyards set on clay and limestone soils. The 2014 Triennes,
Méditerranée, France ($39 per bottle) is a blend of Grenache, Syrah,
and Merlot that offers light notes of white flowers and fresh strawberries on
the nose, with crisp red fruit and finesse on the palate. This a beautiful pair with our Grilled
Madagascar Shrimp with Key Lime Aioli.
One of my favorite wines in recent memory
comes from the windswept coast of Provence, France. The 2012 Clos
Cibonne, Cotes de Provence, France ($59 per bottle) is a unique style
rosé made from the grape Tibouren. The wine is fermented in stainless steel and
aged under flor (a style of winemaking used for production of Sherry) in
100-year-old foudres. The resulting wine is bone dry with orange peel and
herbaceous notes on the nose, followed by fresh fruit and a veil of salinity on
the palate. This delicious gem is a perfect match for our Alaskan Halibut with
Black Garlic butter.
Wine Tip: If you
can’t decide between white or red wine, consider rosé a suitable alternative.
Typically subtle on the palate, with modest levels of acidity and tannin, it's
a great match for a wide range of cuisine.
Follow me on
twitter @invitisveritas. Tell me what’s in your glass, #wiyg
No comments:
Post a Comment