Reds by the Glass

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6oz

3oz

2021 Alois Lageder Vigneti Dolomiti Vernastch-Schiava, Sudtirol, Italy

Alois Lageder, a powerhouse in Alto Adige, is committed to producing wine that is true to the grape and the region. This is his expression of the classic variety, Schiava. This is light and refreshing with red fruit, subtle violet notes and hints of white pepper.

6oz

12

3oz

6

2021 Catherine and Pierre Breton Bourgeil ‘Trinch’, Loire Valley, France

Natural winemaking icons Catherine and Pierre Breton create honest wines from just over 25 acres in the village of Ristigne. Trinch, a German expression for ‘Cheers’, is made from Cabernet Franc in an accessible style. Classic notes of strawberry, red plum, green bell pepper and crushed stones.

6oz

 14

3oz

7

2020 Domaine du Salvard Pinot Noir ‘Unique’, Loire Valley, France

5 generations of the Delaille family have worked Domaine du Salvard since 1898. Today, all forty-two hectares are sustainably farmed by the capable brother team of Emmanuel and Thierry Delaille. Their Pinot Noir is a youthful version with great aromatics, bright red fruits, and soft tannins.

6oz

12

3oz

6

2020 Pico Maccario Barbera d’Asti ‘Lavignone’, Piedmont, Italy

The Pico Maccario winery is located outside of the town of Mombaruzzo in the DOCG zone of Barbera D’Asti in the Piedmont region of Italy.  The family business was started by Pico’s grandfather and today is run by Pico and his brother Vitaliano. Their ‘Lavignone’ is made entirely from estate-grown Barbera and sees 9 months in stainless steel vats and some time in bottle before release.  Classic notes of plum, sour cherry and blackberry with high acid and soft tannins.

6oz

11

3oz

5.50

2021 Descendientes de Palacios Petalos, Bierzo, Spain

Alvaro Palacios and his nephew resuscitated old, abandoned, terraced vineyards containing the Mencia grape in the Bierzo appellation of northwestern Spain. Petalos, his entry level wine, is made from a combination of vineyards and younger vines. It has fantastic purity of fruit with great acidity, soft tannins and earthy components from the stony soils around the river Sil.

6oz

14

3oz

7

2019 Chateau Valcombe Haut de Valcombe Rouge, Ventoux, France

Situated in the shadow of Mont Ventoux between the northern and southern Rhone is Chateau Valcombe. The blend is Syrah, Carignan, Mourvedre and Grenache. The wine is always excellent with dark berry fruit, floral notes and great structure from soft, dusty tannins and bright acidity.

6oz

12

3oz

6

2020 Bodegas Epifanio, Ribera Del Duero, Spain

The Rivera-Aparicio family owns some of the most precious and ancient vines in prime spots in Ribera del Duero. This traditionally made, 100% Tempranillo is fermented in tanks and then aged for 6 months in a combination of French and American oak barrels. This is full-bodied with dark black fruits, licorice and mineral undertones. 

6oz

12

3oz

6

2021 Field Recordings Fiction Red Blend, Paso Robles, California

Andrew Jones is constantly on the lookout for diamonds in the rough from under-appreciated areas and regions. He has teamed up with growers to source some amazing fruit at very reasonable prices and then passing that along to consumers. This full-bodied wine is his blend of 6 varieties (Zinfandel, Charbono, Alicante, Syrah, Cabernet and Cabernet Franc) which change with the vintage.

6oz

 13

3oz

6.50

Clos LaChance Cabernet Sauvignon, Santa Clara Valley, CA

Clos LaChance was started by Bill and Brenda Murphy in their home and today their daughters Kristin and Chery work at the winery running things. Their Cabernet Sauvignon has a dash of Petit Verdot and Merlot to add some spice and softness to the ripe fruit and vanilla undertones of this exceptional wine. 

6oz

 12 

3oz

6

Inventory and pricing subject to change based on availability.

Good to Know Wine Terms

Sur Lie (Lees Aging) – aging the finished wine on its’ fine lees (dead yeast cell after fermentation). This adds complexity, cuts acid and adds freshness and a slight yeasty character to the finished wine.

Malolactic Fermentation – a secondary process in which the harsher Malic Acid (found in apples and grapes) is converted into Lactic Acid (found in milk). The process softens the finished wine, adds texture, body and aromas and flavors of butter and cream. Almost all red wines go through Malo. For whites, the winemaker will either suppress (high acid wines) the process or encourage (softer, fuller bodied wines) it depending on the style they are looking for.

Oaked – the wine was subjected to a treatment to impart flavors derived from oak. This could include submerging oak chips or staves in tanks with the wine or adding oak powder and essence to finished wine. It could also mean the wine was fermented and/or aged in oak barrels.

Oak aging – aging finished wine in small or large oak barrels. Small barrels add toast, vanilla, clove and smoke. They also let in minute amounts of oxygen which helps with roundness (smoothness). The smaller and newer the barrel, the more flavor added. Old, large barrels impart no flavor but do let in oxygen which leads to flavors of toffee, toffee, tobacco and earth.

Indigenous Yeasts – yeasts that are naturally found in the vineyard, winery and on the grapes. These start a spontaneous fermentation without the winemaker having to adding any cultured yeast. Many organic and biodynamic winemakers use indigenous yeasts in winemaking as they tend to help with the true expression of the grape.

Sulphur Dioxide (Sulphites) – Sulphur Dioxide is a preservative and antioxidant. Winemakers add this at different times during the winemaking process to protect the grapes/juice/wine from oxygen. Increasingly, winemakers are using less and less and many now only add small quantities at bottling as protection. Organic, Biodynamic and Natural winemakers can and do use SD, usually at very small doses. In the US all wine labels will have ‘Contains Sulphites’ somewhere on the label because some people are sensitive/allergic to sulphites. Sulphites are also a byproduct of the fermentation process and will be present in every wine unless filtered out. White and sweet wines typically have more SD added than reds because they need a bit more protection. That being said, wines have less SD than dried fruits and vegetables, canned fruits and vegetables, juices and some sodas.

Organic wine – wine made without the addition of chemicals or pesticides during grape growing. In order to be Certified Organic in the US, winemakers cannot add any Sulphur Dioxide to the wine. This is why most wine are labeled “Made with Organically Grown Grapes’.

Biodynamic wine – Wine made using biodynamic farming practices and farming methods which include avoiding chemical soil fertilizers to enhance soil fertility, consideration of biological organisms (from living organisms in the soil to animal health), diverse crop rotation, cover crops, green animal manures, as well as meeting certain guidelines for perennial and annual planting. A percentage of farmland is usually set aside for biodynamic practices like biodiversity preservation (such as established wetlands or planted insectaries to contribute to the ecological equilibrium). The biodynamic principles share a spiritual focus, connecting humans and the land, with the main goal of cultivating an environment that will improve humanity. This is Organic farming on steroids and not only does not harm the land but nurtures it. 

Natural wine – There is no widely accepted definition of Natural Wine, but most agree that it is all the above with the addition of not adding anything to the wine except small amounts of Sulphur if necessary.