Pre-4th of July Tasting...

Are you getting ready for the big holiday weekend?
Well we are... lots and lots of ice cold beer, delicious wine - and of course, lots of great food.

To kick off the long weekend, we're having a Black Dog Friday....

As part of our "Staycation Summer", we're sampling out a taste of our very own Martha's Vineyard - figuratively speaking of course!

Join us Thursday evening from 5-8 pm as we taste out the Cabernet and the Chardonnay.

Simple and unpretentious - these wines are easy drinking and great for your weekend fun, especially if they include a little BBQ.

Great gift giving tasting for Thursday!

Don't miss out!
Thursday night in the Melrose store, we'll be tasting the following presented by Ruby Wine:

Graham Beck Brut (I love this sparkler from South Africa!)
Gossett Champagne
Lucien Crochet Sancerre
Trimbach Pinot Gris (fabulous holiday dinner wine... perfect for turkey or ham!)
Pine Ridge Chardonnay
Brandini Barbera
Groth Cab (Delicious!!!)
Chateau Clairfont Margaux (You don't want to miss this one. Trust me....)

It starts at 5 p.m. and ends at 7 p.m. and these are fantastic holiday gift wines -- and even better if it's a gift for yourself.

See you there!

End your week with a tasting.....

Tomorrow, 12/11 in the Melrose store -- join us as we taste out the following:
La Crema Chardonnay, Carmel Road Pinot Noir, and Pepi Sauvignon Blanc.

Wrap up your work week with something delicious for your glass....
Cheers!

Turkey & Unoaked Chardonnay....

This morning, before we started our day - I knew I had to use the remainder of the turkey I had roasted Friday night. And what's one of the quickest ways to utilize turkey leftovers? Use it to make soup!

So, I put the soup together and slow simmered it for a few hours, so that when we wanted it for an early dinner tonight, all I'd need to do is pick a wine to enjoy with it.

I selected Lioco, a Sonoma County Chardonnay. I often refer to Sonoma as Napa's "softer" sister; wine from Sonoma is typically less "oaky" - and this particular one is entirely unoaked, which means it's steel casked.

It tastes fabulous - a little bit of residual sugar on the finish like you might expect from a Reisling, but it's got a fabulous honey-like flavor that you would expect from a Chardonnay from this area, that hasn't been oak aged. And no acidity -- which, while I personally love acidity in my Sauvignon Blancs, I don't care for it so much in my unoaked Chards.

And the pairing with the soup...was nothing short of spectacular.
If you're looking for an Unoaked Chardonnay that will pick you a bit -- give this one a try.