Exciting news! Our dry, delicious Bere Aran has been featured by Martha Stewart Living. Author Sarah Tracey recommends including cider on your table this fall, and calls Sidra "one of the most food-friendly ciders out there." For Bere Aran, she offers the excellent pairing of shrimp tapas with cured ham.
What's on Tap?!
We have an exciting new addition to the family - our ever popular, estate grown Brunn Grüner Veltliner will now be available in a 20L Slimline KeyKeg. Wine on tap is already very popular in Europe and is becoming a common sight on this side of the Atlantic. Here's a quick overview of some of the reasons bars and restaurants are increasingly carving out room for wines on their tap lines.
FRESHNESS
Perhaps the best known benefit of a keg system is how well it keeps wine fresh. In the case of our Brunn Grüner Veltliner, the KeyKeg Slimline has a similar design to a bag in box (they call their's 'bag in ball'). The wine is held in an aluminum-lined inner bag, surrounded by a hard plastic case. The inner bag is then put under pressure by an inert gas. Thus, the wine never comes in contact with oxygen, meaning a consistently fresh glass of wine.
You can watch some nifty demonstration videos on the KeyKeg website, if you'd like to learn more.
20L Slimline KeyKeg
SAVINGS (for the wallet & the planet)
It is well known that buying in bulk saves you money, and kegs are no exception. This benefit is aided by the fact that wineries save on packaging and shipping when using kegs vs. bottles. On the restaurant level, waste associated with a bottle-based wine by the glass program is eliminated. We all know that every drop of wine that goes down the drain is a small tragedy, but in many restaurants, half-full bottles have to be dumped after being open too long. Heartbreaking.
The lowered cost to the environment is also a big advantage to kegs. Our Brunn Grüner Veltliner 20L keg holds the equivalent of 20 one liter bottles of wine. The packaging (bottle, cork, box, etc) for those 20 bottles would weigh approximately 30 lbs. Alternately, one 20L Slimline KeyKeg leaves behind a mere 2.3 lbs of recyclable packaging. (That is over 90% less waste!) This also means reduced shipping cost and less fuel used to transport the wine, leading to a smaller carbon footprint. Let's drink to that!
FLEXIBILITY
The ability of KeyKegs to keep wine fresh means restaurants and bars have a greater flexibility in how they serve the wine. At Lois, a new East Village wine bar in NYC, their entire rotating list is served through a tap system, with 4 different pour sizes offered (100, 175, 500 & 1000 mls). This means guests have the option of tasting through three, 100 ml glasses of different wines or sharing a 1 liter carafe with friends.
Barrels aging in the Brunn cellar
HAVE NO FEAR...
The centuries old tradition of wine by the bottle is certainly not going anywhere. Allowing a wine to age and mature, the ceremony of popping a cork, and the beauty and personality conveyed through label design are all features that can't be replaced. However, the savings in cost, environmental benefits and flexibility offered by wine by kegs mean that they're a movement that is sure to grow.
And really, who can argue with another way to enjoy wine?
Onix Classic Blanc a "Best Buy of the Year"
Vinicola del Priorat's Onix Classic Blanc has once again been singled out by Wine & Spirit's Magazine. The wine is one of only 8 Spanish selections included in their "100 Best Buys of the Year" list for 2015.
A blend of hand harvested Macabeo (60%), Garnacha Blanca (35%) and Pedro Ximenez (5%), they describe it as "...nutty and creamy with powerful richness...it ends fresh and crisp, calling you back for another sip." We find this makes it the perfect match for seafood pasta, polenta or vegetable dishes. Cheers!
Learn more about Vinicola del Priorat and their much acclaimed winemaker, Sandra Estevez here.
"Cool Down With Las Lilas Rose," Says Charleston Style & Design
Our Las Lilas Rosé Vinho Verde is featured in the summer 2015 edition of the Charleston Style & Design Magazine. Writer Robert Calvert finds it "crisp and refreshing" paired with a light salad and seared scallops. Saying it's "like biting into a slice of chilled watermelon on a hot summer afternoon," he makes us wish we had a bottle waiting for us at home!
Below is an excerpt, or read the full article here. Cheers!
"Las Lilas Rosé...is a beautiful cherry color, darker and richer in hue than the typical rosé. The bouquet reminds one of minerals and rhubarb with a whiff of yeast. The wine is slightly tart in the mouth, with elements of cherries, oranges, peaches and strawberries."
Wine Enthusiast Picks Cicchitti!
We are very pleased to announce that our Cicchitti Gran Reserva and Melipal Nazarenas Vineyard Malbecs are once again earning high marks from the critics! In the October edition of Wine Enthusiast, Cicchitti's Gran Reserva 2012 will receive 93 points and Melipal's Nazarenas Vineyard 2012 earns a 94. They will also be included on the "Editor's Choice" list.
The Cicchitti Gran Reserva Malbec is inky purple in color, with aromas of spice box, tobacco and black cherry. Thick and sweet, it has excellent depth, concentration and superb length. The May issue of Wine & Spirits Magazine gave 92 points to the 2008 vintage and recommended a pairing of beef empanadas. We think it's also delicious with mushroom and sausage pasta, barbecue or cumin spiced dishes. Or cellar it for a special occasion.
Learn the story behind the Cicchitti winery here.
92 Points for Cicchitt's Gran Reserva Malbec!
Exciting news - our Cicchitti Gran Reserva Malbec receives a 92 point rating in the current issue of Wine & Spirits Magazine! They describe it as a "rich red that flows with perfect ease," that is "generous in fresh fruit, soft in texture and has enough grip." Read the full review below.
They recommend enjoying it with beef empanadas, which would certainly be delicious. You could also uncork it with mushroom and sausage pasta, barbecue, lean meats, or cumin seasoned dishes. Or cellar it for a special occasion.
To learn more about this beautiful, family owned winery, go to their page.
"Balanced between sweetness and freshness, this takes on Malbec's friendly and approachable role as a rich red that flows with perfect ease. It's generous in fresh fruit, soft in texture, and has enough grip to serve with beef empanadas. The Cicchitti family farms the fruit for this Malbec on 30-year-old vines in Tupungato."
- Wine & Spirits Magazine, May 2015
Brunn’s Riede Stein Gruner Veltliner One of the “Year’s Best Austrian Wines” at 93 points
Wine & Spirits' April 2015 issue hit the stands recently, giving Brunn's Riede Stein Gruner Veltliner a rating of 93 points. They call it "primordial in its rich swirl of peachy flavors, violent scents" with "everything brought together by the wine's umami richness." We couldn't agree more!
They suggest pairing it with tafelspitz (Austria's national dish of boiled beef in broth, served with horseradish). Other options that work well are: grilled veal cutlet, grilled asparagus or spicy Asian food. Read the full review below. To learn more about Brunn, check out their page.
Brunn 2013 Kamptal Riede Stein Gruner Veltliner - 93
"This gruner comes off a plot of loess over primary rock (stein in German). It feels primordial in its rich swirl of peachy flavors, violet scents and a vegetal, mustard-green note, everything brought together by the wine’s umami richness. It has the stuffing to pour with a beef-brothy tafelspitz, or to age for several years.
The Artisan Collection, NY"
Highlights of Our Adventures in Spain
This year, we brought a group of 11 distributors to meet our winemakers in Spain. We had a great time with this friendly, eager-to-learn, group hailing from New York, Colorado, Missouri, Washington, D.C., North and South Carolina and Vermont.
We are so grateful to our winemakers for spending time with us and explaining, so much better than we can, what makes their wines special. Each winery was a completely unique and delightful experience!
Not only were the wines AMAZING but the food was even better. From homemade broth to multicourse meals cooked by some of the best chefs in Spain, we can definitively say we didn't have any bad meals! Here are some highlights of our trip:
We started our day visiting Bodegas Gotica, producer of Balnea. We met and chatted with Maria Jesus Hernandez, winemaker of Balnea. For lunch, we enjoyed a Tapas Style Lunch of jamon serrano, tortilla espanola, and croquetas!Before heading to Maisulan Winery in Rioja Alavesa, Eva, the winemaker, gave us a walking tour through LaGuardia, a historical village with some of the oldest Medieval era walls. The entirety of the grounds in this villageare composed of old cellars! It was cold and pouring outside and, when we arrived at the winery, Eva's mother had prepared homemade chicken broth to warm us up!
Maisulan means "Good hard work" in the Basque language, and that is what husband and wife owners and winemakers Eva and Luis Maisulan practice in their winery. They hand harvest all their grapes and produce biodynamic wines. We then were treated to an amazing dinner at a very cool restaurant in Hotel Viura, in the small village of VillaBuena.
Stay tuned for more -- We've only just begun!
A Celebration of Our Women Wine Makers!
March is Women's History Month and yesterday was International Women's day! We would like to take this opportunity to celebrate our Women Wine Makers. Many or these remarkable women are at the forefront of their fields, leading the way in sustainable, organic and biodynamic farming and winemaking. We are so proud to work with them!
Maria Jesus Hernandez of Balnea, with Florencio
Maria Jesus Hernadez is the winemaker for our Verdejo, Balnea. For the Balnea wine, Maria ferments at very low temperatures for 2-3 times longer than the region's standards to extract the wonderful aromas and flavors of this wine. She is the only winemaker in this region experimenting with this novel method of fermentation.
Andrea Marchiori of Marchiori and Barraud, with her youngest daughter, in the family's vineyards.
The other half of the the well known Marchiori and Barraud husband and wife team, Andrea Marchiori holds a degree in winemaking from the University of Mendoza and worked in some of the most well known wineries in California before creating her own wines. The vineyards are organically farmed.
Eva Maisulan (right), her husband Luis Maisulan (left) and Florencio (center)
Eva Maisulan holds a degree in Enology and a Masters degree in Wine Technology and Innovation. She and her husband Luis own a small winery in Rioja Alavesa where they practice organic and biodynamic viticulture.
Sandra Estevez of Vinicola Del Priorat
Sandra Estevez is creating some extraordinary wines at Vinicola Del Priorat. The Onix wines have had some of their best vintages yet!
Pack Your Bags, We're Going to Spain!
It's that time of the year again! Every February, we have the privilege of bringing a select group of distributors to Spain to meet and learn more about our wonderful family of wine producers. During this amazing week, our guests will stay in historic hotels --most of the hotels are converted castles that are now called Paradores. In additional to being able to speak with our winemakers in depth and learn what makes them so passionate about their work, we will have the chance to sample local foods and experience local Spanish traditions.
Our route over the next week, starting in Madrid on Sunday night!
We will be posting our adventures all of next week. Please join us as we visit some of our favorite wine producers! Below are some photos from our trip last year!
Red Blauer Zweigelt: "Fun To Drink"
Brunn is a small, family-owned winery located north of the Danube in Kamptal. The wine is 100% Blauer Zweigelt grapes, hand-harvested from old vines. Winemaker Karl Steinschaden produces this red to 13.5% abv. It's really fun to drink - a little bit like a restrained Cabernet Franc or a Pinot Noir gone wild.
The nose exhibits savory spices and tobacco, a tart twist plus a little hint of gunpowder to liven up the show. On the palate, red berries, cinnamon, allspice, nutmeg and a really nice acidity get things moving, while a firm tannic grip is apparent upon opening. The tannins soften over time, so pair with a steak right away. - Randy Fuller
Don't Make White Wines Wait for Spring says Randy Fuller
Randy Fuller of Now and Zin recently tried our Las Lilas Vinho Verde. According to Randy (and we agree wholeheartedly) this wine is too delicious to leave for spring! Below is an excerpt from his review:
"The Las Lilas Vinho Verde - a pale, white wine - pours up frizzante, with a slight bit of bubble action showing on the sides of the glass. Pleasant aromas of white peaches and nectarines are the first above the rim, while the scent of grapefruit kicks its way through the mellow to liven up the joint. On the palate, there is a nice citrus play, with orange, lemon and lime peel figuring into it. That grapefruit angle is a bit more subdued on the tongue than is in the nose, but still adds freshness to the overall sensation.
The wine finishes without extreme tartness but the memory fades fairly quickly. Its crisp acidity and refreshing zing combine to make it a great match for a shrimp salad or a ham and cheese sandwich. It's a great wine for spring or summer, but you shouldn't feel compelled to save it for then. Pair it with potato soup or clam chowder right now!"
-Randy Fuller
Randy Fuller is "Lost in the Sherry Triangle"
Wine writer Randy Fuller recently had the opportunity to taste our Santiago Palo Cortado Sherry. In his article on "Now and Zin Wine," he starts with: Wine is easy. Sherry is Difficult." He does a fantastic job of explaining and highlighting the complexities of Sherry, with a focus on our Palo Cortado. Below is an excerpt from his article.
"The wine looks great - the amber color of bourbon or a Newcastle Brown. That deep color makes for high expectations in other areas, and those expectations are met. There is a fair amount of alcohol on the nose, but wafting in and out - like the sound of a distant marching band on a windy day - are luscious fragrances of brown sugar, burnt caramel and dried raisins. Now, high expectations are set for the palate.
If this is your first experience with Palo Cortado, the aromas may lead you to expect a very sweet drink, which is not the case. The sherry is far less viscous than might be expected and quite dry, with none of the flavors having anything to do with the sweet aromas coming from the glass. It drinks more like a spirit than a wine, with a strong nutty flavor and just an idea of raisins and caramel behind it.
The big story, though, is the acidity. It zips across the tongue in racy fashion and really makes itself know in the throat, on the way down. I have always heard sherry referred to as a sipping wine, or a cooking wine. This one is a pairing wine. The notes of chestnut and hazelnut are great with pork or even some herb goat cheese on a wheat cracker. The acidity helps it mate with just about anything you could throw at it. I'd have it with a steak, no problem. A big, old-Vegas kind of steak."
- Randy Fuller
Wine & Spirits Review: "Year's Best"
The February 2015 issue of Wine & Spirits features a new review of the “Year’s Best” wines. The Artisan Collection is proud to announce some outstanding ratings for our portfolio. Of the 19 “Best Buys” in the Spain category, The Artisan Collection represents 4.
Please feel free to contact us with any questions regarding the wines listed below.
Year's Best Catalan Wines
2013 Vinicola del Priorat Onix Classic Blanc (Best Buy) 94 Points
"Grown in licorella soils in the hills of Gratallops, this is a blend of macabeo (60 percent) with garnacha blanca (35 percent) and pedro ximenez. It has a delicate scent that brings to mind flor, the layer of lees that protects sherry as it ages in cask. The flavors are nutty and creamy with powerful richness, then the wine tightens up in the finish, where it ends fresh and crisp, calling you back for another sip."
2012 Vinicola del Priorat Onix Classic (Best Buy) 93 Points
"Half garnacha, half carinena, this is youthfully juicy. Generous in red fruit, rich in spice, what dominates here is the mineral sensation, a tannic edge that brings to mind the licorella soil, roughing up the texture while charming in its nerve. This is particularly well priced, and particularly great with wild boar."
2013 Vinicola del Priorat Clos Gebrat (Best Buy) 92 Points
"A blend of garnacha (40 percent) and carinena (35 percent) with merlot, syrah, and cabernet, this is focused on bright red fruit. Whatever wood influence is there has lost the battle, taking a second postion to the fruit, which feels a little rustic and wild. Its tannins are set for steak tartare."
Read more about Vinicola Del Priorat here!
Year's Best Rhone
2011 Lunar Apoge Lirac 90 Points
“Christian Leperchois started farming organically at Domaine des Carabiniers in 1977 and has moved the vineyards for Lunar Apoge to biodynamics (certified by Demeter). This one comes from his 37 acres in the sandy, pebbly soils of Lirac, the youngest vines 32 years old. In 2011, those vines gave a juicy, generous wine that’s still amazingly fresh, the fruit vibrantly purple and lively. With the air it gains detail-an earthy depth, an herbal scent-yet the vibrancy never fades."
Read more about Lunar Apoge here!
Sparkling Wine Shopping: What’s Popping?
Shopping for any wine can be daunting, especially if you’re considering options you haven’t tried before. Whether you are trying to avoid the heavy price tag of Champagne or are just interested in trying something new, there is a quality choice to be found on the shelves. Not all that glitters is gold, but the sound of a cork popping from a chilled bottle of sparkling wine rivals the sound of a baby laughing or an angel singing, so get out there and explore!
Florencio demonstrating the Art of Sabrage on a well chilled bottle
If the “real deal” Champagne is what you’re after, ask for Champagne from a smaller boutique house. We do and are rarely disappointed. (Below are some great small producers we recently tried and loved!)
What is Cava, any way?
Slowly getting more shelf real estate, you may recognize the word “Cava” neighboring some of your go-to choices of Champagne, Prosecco, or Asti Spumante. Cava is a Spanish sparkling wine with very similar traits to Champagne (secondary fermentation takes place in the bottle as is the case with Champagne). A well-made Cava has a great balance of fruit and creaminess.
The quality to price ratio for Cava is excellent; some $20 Cavas can drink better than some $50 Champagnes.
Top Picks: Covides Gran Gesta Brut Reserva (90 points, Wine Enthusiast), LaCueva Brut Reserva Methode Traditionelle
Italian Sparkling Wines: Prosecco and (Asti) Spumante
Prosecco and Cava outsell Champagne in volume. When you order a cocktail with a sparkling wine in it, there’s a very good chance they’ve used Prosecco. It’s emphasis on fruit and larger bubbles help the elements of the cocktail come together. Prosecco is a great choice on its own as well, especially if your tastes favor more fruit.
Spumante, the most often seen is Asti Spumante, tends to be a bit sweeter but is made more similarly to Champagne than is Prosecco. Asti Spumante is made from Moscato grapes.
Top Pick: Prosecco from Forchir (coming soon!)
Things to look for in your sparkling wine: freshness, brightness, crispness, and smaller bubbles. Small, quick moving bubbles are a sign of a high quality wine.
CHEERS!
Happy Holidays: Perfect Wines For The Season!
We’re here to help you wine-loving entertainers with some selections for the holidays that are sure to be crowd pleasers. These wines aren’t from the big #buzzword producers, so they may also serve as a topic of conversation.
Covides Gran Gesta Cava Brut Reserva (90 points, WE)
It’s the holidays, you’re celebrating, and this is wine fits the bill! It’s a great value wine, perfect for entertaining. Refined bubbles, with an easy to swallow price tag. It has round fruit notes of apple,pineapple, and white raisin that are simply pleasant on the palate.
Pairings: Bubbles go with almost everything!
Cicchitti Primmo Magnum 2013:
Magnums are great for entertaining. More people, more wine, less clutter. The Cicchitti Primmo is a delicious ruby-red Malbec; fruit forward without being aggressive. It has great balanced smoothness and good body.
Pairings: A variety of meat roasts
Our Visit to Argentina
Over the Thanksgiving holiday, we were fortunate to visit with all of our wine producers in Argentina. Visiting each family winery, Ciccchitti, Melipal, Machiori and Barraud, Durigutti, Ricominciare and Alto3, was a special experience. We are proud to work with these crafts men and women, and are happy to be able to show a glimpse of their life’s work here.
Bodegas Cicchitti
We have been working with this winery for 8 years, each year having the wonderful opportunity to spend time with the whole family. Pepe, the patriarch and winemaker of the family, balances a willingness to try innovative techniques with the family traditions passed on to him by his grandfather who was originally from Italy. Cicchitti maintains a commitment to “vinos pensados”, wines created mindfully. They are making wines for the long run, for the next generation, and we hope to continue to support this wonderful effort.
Spending Time With The Cicchitti Family
Pepe (Jose) and his wife, Sylvia, currently run the winery leading their family team and training the next generation. They live not far from the winery with their 4 children, Jose, Ignacio, Augustin, and Mercedes. Jose is the oldest, and is learning the ropes of eonology after completing a degree in business from University.
It was our privilege to see the work of Andrea Marchiori and Luis Barraud in their vineyard in Lujan De Cuyo. Their vineyards sprawl over several plots, with the Andes Mountains setting an amazing backdrop. They work with old Malbec vines to create some amazing wines.
During our trip, they opened their home to us where we explored an onsite “zoo” where they raise chickens, a cow, llamas, goats, sheep, and horses. We shared the afternoon with their three lovely daughters while Luis prepared a roast of baby goat for dinner.
Familia Durrigutti
The Aguijon De Abeja brand, by winemaker brothers Hector and Pablo Durrigutti, is relatively new to our portfolio and this was our first visit to the winery. We felt very fortunate to spend time speaking with Hector and Pablo, who are extremely dedicated to leaving a lasting legacy. These brothers trained with the best wineries in the world and have a wealth of winemaking experience as well as talent. They started off with literally only a few barrels but since have since built a beautiful winery to create unique wines using grapes from as far away as Salta and Patagonia. During our visit we enjoyed the fantastic setting of their impeccably maintained vineyards.
We also enjoyed a traditional asado (roast) that the winery prepares for its staff each week!
Artisan Collection's Thanksgiving Wine Picks
It’s nearly impossible to pick one wine that will go with everything served during Thanksgiving. Well, there is one. We call it Champagne. But, besides the exquisite accompaniment of a little bubbly, it is not easy to pick “a” Thanksgiving Day wine as many feasts include an all day indulgence of appetizers followed by “the meal” and then dessert. Today we present you with our pairing for your turkey, followed by an easy dessert pairing.
So it’s “MEAL” time and you’re drinking…QUO Premium Grenache 2010 90 points, International Wine Cellar
Made with 100% Grenache grapes from hand-harvested 40+ year old vines, this wine is aged 8 months in French and American oak.
Why it works: The delicious dark berry and fruit aromas will stimulate your guests' appetites. In the mouth, QUO Premium is smooth and flavorful, with enough acidity and spiciness to complement rather than overwhelm your main dishes. Plus, the beautiful white and gold label doubles as a centerpiece and conversation piece!
Tasting Notes: Glass-staining violet. Ripe raspberry and boysenberry aromas are complemented by notes of white pepper and potpourri. Pliant and sweet, with very good depth and no rough edges to its juicy red and dark berry flavors. Shows an appealing jamminess on the finish, which clings with very good persistence and resonating spiciness. 90 points
Dessert Pairing:
There's always room for pumpkin pie, and you're washing it down with…Spatzi Riesling
Spatzi comes from 100% estate Riesling grown in Pflaz, Germany.
Why it works: This wine is well-structured with great balance and acidity. It is a semi-dry Riesling, making it “sweet enough.” The crispness and acidity provide a nice balance to a creamy, spicy pie.
Everyone wants more pie, so the best part, you get a 1 L bottle!
Recipe: Mini Pumpkin Pies
Ingredients:
- 1 package of Pillsbury pre-made frozen pie crusts (2 crusts)
- 1 can pumpkin puree 15 oz.
- 1 can sweetened condensed milk 14 oz.
- ½ tsp clove
- ½ tsp nutmeg
- 1 tsp cinnamon
- 2 eggs
Makes 12 mini pies
*Inspired by Blog “Home Is Where The Boat Is”
1. Pre-heat oven to 425 °F.
2. Mix pumpkin, condensed milk, spices, and eggs together in a bowl. Set aside.
3. Cut piecrusts to fit cupcake pan (about 4 inch circles). Spray or grease cupcake tin before pressing crust into pan. Fill with pie mixture.
4. You can use the crust scraps to decorate your pies with latticework or decorative leaves.
5. Place uncooked pies in oven at 425 °F for 20 minutes. Turn the oven down to 350 °F at this time and bake an additional 20 minutes. Pies will rise slightly and settle. Pies are done when a toothpick or knife can be inserted and come out clean.
6. Important: Let the pies cool in the pan for 30 minutes before removing.
The Artisan Collection mentioned on Shanken News Daily
Looking forward to the year ahead! Our plans to add some new wines to our portfolio was mentioned in Shanken News Daily!
December 2014: Wine Enthusiast visits Gancedo Winery
The December issue of Wine Enthusiast features a story on their journey through the Bierzo region of Spain in May of this past Spring. The region is home to 74 registered wineries, and Gancedo was among the 10 wineries visited. The article discusses the special qualities and characteristics of Bierzo, which are expressed in the wines. Michael Schachner praises the region for wines with "exotic aromas, alluring flavor profiles and undeniable style."
We are proud to report that Gancedo has 2 red wines reviewed, earning ratings of 91 points. Please contact us for more information on availability and pricing.
Gancedo Mencia 2012: "Initial aromas are oaky and a touch raw, but soon they settle on raspberry and plum. This is a chunky, fruit forward Mencia with dark berry, raspberry, spice, resiny oak and salty flavors. A full lively finish is muscular but also fresh and bright. It has only eight months in oak; drink now through 2015."
91 points
Gancedo Xestal Mencia 2008: "Dry, leathery and earthy up front, this mature Mencia is all about grip and complexity. In the mouth, it's tight and tannic. Flavors of dry cherry and berry are layered and earthy, while hard tannins and additional earth notes steer a long spicy finish. Drink through 2019."
91 points