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This vibrant, dry white is from Languedoc, just off the Mediterranean. A favorite to chill & drink with shellfish! It is grown in limestone-rich soil, resulting in a lovely mineral note on the palate. $9.49
A classic white wine from Umbria, I’m impressed with the amount of ripe fruit flavor it delivers. Floral. Lightly herbal aromas on the nose, fresh and lively on the palate. NOT a cheap Orvieto you’ll be disappointed by. $9.95
A great “food-friendly” wine! For summer grilling, this Tempranillo will outshine Merlots that cost twice as much! Plenty of black cherry, blueberry and cassis notes, with a hint of vanilla. $8.95
Delicious, and loaded with ripe plum, berry and fig flavors, this is the one to pour when you want rich flavor with the heaviness of many California wines. Perfect with grilled steaks, sausages and ribs. $9.95
This white wine from the Mediterranean Sea is a terrific match with seafood! Nice and simple... a brushing of good olive oil to the fish, grilled over the coals until just right, then a pinch of sea salt, a squeeze of lemon, and a crisp, cold glass of our Ischia Bianco, and you’ll swear that you’re just off the banks of sweet Italy! This is one of the most interesting and delicious whites I’ve had all year!
Here’s a delicious red that works with grilled beef, pork, lamb, sausages, mushrooms: this wine will make them all taste better and make your dinner seem like a feast! Well balanced, richly textured, with plenty of delicious, ripe fruit flavors and a long, smooth finish. From a top wine maker of the Eastern Mediterranean, the best vine growing area in all of Greece. You’ve got to try this one!
This is simply one of the most delicious Champagnes that I’ve ever tasted! This is rare Champagne made from old vines Pinot Noir and Pinot Meunier grapes by one of the few family-owned Champagne houses, Gardet. On the nose, layers of ripe fruit and floral notes, quite fresh and inviting. Complex flavors of strawberry, apple, pear, cassis, along with Oriental spices. Great balance, wonderfully fine and lively mousse, a long, lingering finish that continues to evolve on the palate, revealing even more rich flavors. Now, almost all rosé Champagnes are made by adding a bit of red still wine to the finished white, but this is made in the traditional (and risky… yet superior) “Rosé de Saignée” method, allowing the pressed skins to macerate in the chilled pressed juice prior to fermentation, extracting not only color but flavor and the tannins needed for structure in a great wine. You can easily spend $100 more on a well-known name and not get as fine or as delicious a Champagne. This is what I’m drinking this summer! $49.95
©2007 The Brooklyn Paper
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