Sparkling & Rosés by the Glass

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6oz

3oz

NV Domaines Vinet Muscadet Methode Traditional, Loir Valley, France

This family-run Domaine was created in 1948 and today is run by Laurence and Gerard Vinet who cultivate 55 hectares in the heart of the Muscadet Sevre et Maine appellation in Nantes near the Atlantic. Their philosophy is based on soil types with each plot worked differently depending on which soil is found there. This traditionally-made sparking wine, from 100% Melon de Bourgogne, is aged for 18-24 months on the lees to give it a super-refreshing palate with a delicate mousse which is loaded with quince, apple, pear and stone fruit.

6oz

11

3oz

NV Can Xa Cava Brut, Penedes, Spain

This beautiful expression of Cava is farmed from 20–40-year-old vines situated perfectly to take advantage of the strong coastal influences of the Mediterranean. The traditional blend of Xarel lo, Macabeo and Parelleda is made in the traditional manner and aged for a minimum of 9 months on its’ lees. It’s lively, fruity and goes down easy.

6oz

10

3oz

2021 Cherche Midi Pays d’Oc Rose, Languedoc, France

Cherche Midi is an expression, loosely translated as ‘Noon-seeker’, someone looking to invite themselves to a free lunch. The organically farmed Carignan, Caladoc and Merlot vines are planted in the town of Montfrin on the border of Languedoc and the Rhone Valley. There is no pretension here, just the pure expression of red fruit with juicy acidity.

6oz

 10

3oz

5

Whites by the Glass

6oz

3oz

2020 Umani Ronchi Terre di Chieti Pecorino, Abruzzo, Italy

The Bianchi-Berletti family’s mission is to coax the most out of the indigenous varieties from the east coast of Italy. Pecorino and sheep have been linked for centuries. These grapes were favored by sheep as they grazed the hills and mountains of Abruzzo. The grape almost disappeared not long ago as it was mostly used as a filler for other wines, but some producers saw the potential and started to vinify the grape on its’ own. It makes wines with high acidity and light body with nectarine, grapefruit and herbs. 

6oz

 11

3oz

5.50

2020 La Ragotiere Muscadet Sevre et Maine, Loire Valley, FR

The Chateau La Ragotiere dates back to the 14th century and is now in the capable hands of Amelie Couillaud. She crafts masterful expressions of Melon Blanc, the grape used to make Muscadet. Her wines have a nervous acidity to them, like Chablis. The wine is aged Sur Lie (on the fine lees) to temper the acidity and add texture and mouthfeel. Being so near the coast, these wines are perfect for seafood.

6oz

 11

3oz

5.50

2021 Getrank Gruner Veltliner, Weinviertel, Austria

The wines of Getrank are exceptional. Their Grapes come from high-elevation vineyards and are harvested in late September in the cool of the day to preserve the naturally high acidity. Fermentation is done in stainless steel and the wine left to rest on its’ fine lees for a few months to cut the acid and soften the wine. This light-bodied wine is crisp with green apple, lemon and spice. Very easy to drink and perfect with light dishes and seafood.

6oz

 10

3oz

5

2021 Patient Cottat Grand Caillou Sauvignon Blanc, Loire Valley, FR

The Fournier family has been making wine in the Loire Valley for generations. Today, they farm 75 acres in the small village of Verdigny in the Central Loire. This has the classic, subtle aromas of kiwi, grapefruit, melon and mineral that Loire Valley Sauvignon Blanc is known for. The high acidity makes it a keeps thing fresh and light.

6oz

 11

3oz

5.50

2021 Saints Hill Primorska Hrvatska Mala Nevina, Croatia

The imposing Saints Hill Winery was built in 2014 on the Peljesac peninsula and area famous for its’ wine production. No expense was spared on the construction with the aim to make world-class wines that will stand up to any challengers while staying true to the region. This is a blend of Malvasia and Chardonnay that is very aromatic with medium body and bright acidity. 

6oz

 13

3oz

6.50

2020 Hermann J. Wiemer Estate Riesling, Finger Lakes, NY

Hermann Wiemer’s family has been making wine in the Mosel, Germany for over 3 centuries. He was one of the first to realize the potential for great winemaking in the Finger Lakes region in NY. The Estate Riesling is taught, fresh and expressive with lime, lychee, stone fruit and a minerality that is a reminiscent of German Rieslings. 

6oz

 12

3oz

6

2021 Valdesil Godello ‘Montenovo’, Valdeorras, Spain

Produced with hand harvested Godello grapes from young vines together with carefully selected contracted grapes from local growers in several villages. Plots are vinified separately using indigenous yeasts according to vineyard and similar soil-types and malolactic fermentation is not carried out.  Dry with fresh citrus, almond, a backbone of minerality and a very slight hint of sweetness.

6oz

11

3oz

5.5

2021 Le P’tit Paysan ‘Jack’s Hill’ Chardonnay, Monterey County, CA

Ian Brand aims to showcase the quality and diversity of Monterey and the nearby area through his wines. His Chardonnay comes from several vineyards at the base of Jack’s Hill in the Salinas Valley. The wine is aged in a combination of stainless steel, neutral oak and one barrel of new oak to add depth and body to the ripe red apple and lemon curd flavors.

6oz

 13 

3oz

6.5

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.