60% Cabernet Sauvignon, 30% Merlot, 10% Petit Verdot. Deep purple hue delivers aromas and flavors of violets, blackberry, black currant, raspberries, mulberry, oak, vanilla, leather, cooked blackberry, earth, dark chocolate, plum, cassis, licorice. Full b
100% Pinot Noir. Deep ruby color with aromas of violets, raspberry, rhubarb, and strawberries. The palate further explores the flavors of ripe strawberry, cherry cola, earth, tobacco, and sweet spices. Elegant full-bodied pinot with medium fine granted ta
100% Chardonnay. Golden yellow, clear, brilliant color. White flower aromas coupled with the exotic fruits of pineapple, guava, lemon, grass, wet stone, and a cucumber freshness. The palate exhibits a concentration of flavors; green apple sage, thyme, whi
40% Cinsault, 30% Syrah, 30% Tempranillo. Pale salmon pink in color. Aromas of strawberry, raspberry, red cherry, and watermelon with notes of rose, citrus zest, and a light herbal lift. Flavors of strawberry, red currant, and raspberry layered with cherr
April 24 & 25th The rooster says be confident… but the wine says be louder. So if things get a little wild in the eveinig, just stand up and say, “Your Honor, in my defense… it was a very persuasive bottle of Chardonnay.” And yes, your ticket includes a
Spanish cultivation of Vitis vinifera, the common ancestor of almost all vines in existence today, began in earnest with Phoenician settlements in the southern provinces. Later, according to the Roman writer Columella, vines were grown all over the Iberian Peninsula, establishing a long viticultural tradition. Within this context, Tempranillo emerges as an old grape dating back to at least the ninth century, where there were only scattered references to the name. This is presumably because, in many places, such as the Valdepeñas region, it was the dominant indigenous variety and simply assumed to be a different grape.
When the Wegmans in Central Park first opened, there was a pergola with high tables set between the cheese deli and the produce. On Thursday and Friday nights and Saturday afternoons the wine and cheese staff would share wonderful tales of that week’s wine and a perfect whatever nibblie was served that day. This “Perfect Pairings” gained a following and many wine drinkers came out.
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