Prosecco easily takes on the Nacho Challenge, and we recommend:
Cavazza Prosecco Frizzante Doc - Italy - $14.49
ORIGIN: the wine is named after the grape variety, Prosecco, present on the Berici Hills
APPELLATION: Prosecco Frizzante Doc
GRAPE VARIETY: 100% Prosecco
SOIL TYPE: a mixture of limestone and clay
AVERAGE VINE AGE: 5 years
TRAINING METHOD: Guyot
TIME OF HARVESTING: second half of September
PRIMARY FERMENTATION: soft pressing of the grapes, fermentation without the skins for about 3 days in stainless steel tanks at a thermostatically controlled temperature of 18° C max/64.4° F.
SECONDARY FERMENTATION: Charmat method in autoclave for 2 months
ALCOHOL CONTENT: 11 % vol.
TOTAL ACIDITY: 5.8 g/L
TASTING NOTES: pale straw yellow color with soft greenish hues, delicately fruity bouquet with characteristic aromas of green apple, fine freshness on the palate, with a persistent clean sparkling taste.
SERVING TEMPERATURE: 6-8° C/42.8-46.4° F
SERVING SUGGESTIONS: perfect as an aperitif, it pairs well with most light dishes throughout the meal, particularly with fish and vegetable courses, crisp summer salads and most pasta dishes.
With Guacamole, you need to balance the richness of the avocado with the citrusy influence of the lime. We recommend:
Junta Sauvignon Blanc - Chile - $12.49
Pale yellow color with greenish highlights. A young, fruity wine with tropical notes, crisp and expressive on the nose. The palate is smooth with a rich acidity that is remarkably refined and refreshing.
Located at latitude 35º S, this valley extends from the base of the Andes Mountains to the Pacific coast. This valley is alluvial in origin, with loam-textured soils that change to deeper clay-loam nearer the coast. It has a semi-arid Mediterranean climate with an extended dry season and more than 700 mm (27.6 in) of precipitation per year. An excellent daytime-nighttime temperature oscillation of more than 18ºC/32ºF offers privileged conditions for winegrowing.
The grapes are harvested in late February through early March and picked in the mornings to preserve their freshness. After destemming, the berries are crushed and chilled to 10ºC (50ºF). The juice is separated from the solids with a pneumatic press and then undergoes static clarification followed by fermentation. The clean juice is slow-fermented at 13º–15ºC (55º–59ºF) for 12 to 15 days. Finally, the wine is stabilized and filtered before bottling to preserve all of its qualities.
Salads of all kinds, fresh shellfish, ceviche.
Best served at 50º–54ºF
Tex Mex Chili, which is a mix of pungent flavors, requires a wine that will interact best with the acidity of the tomatoes. Our recommendation:
Damiani Madonnina Del Chiaro Chianti - Italy - $17.50
Made from select Sangiovese grapes (85%) and Canaiolo and Colorino grapes (15%).
Rigorously harvested by hand in September/October. Grapes are picked when their fragrance, sweetness and their skins’ polyphenol levels are just right.
The vinification process is traditional and lasts 7 to 12 days. Special care is taken in soaking the skins, as it is a very delicate process. The wine is drawn by hand with the help of a soft vertical press; careful attention is given to the product obtained during this step.
The next step is fermentation which transforms the Chianti into a harmonious and complete wine. The refinement period is quite lengthy since the Chianti is bottled within 6 months of harvest (as to preserve its original characteristics).
The color is ruby-red, lively and brilliant.
Aroma is intense, fresh, lively, and persistent, reminiscent of the grape still on the vine.
The taste is soft, balanced and lively, with an enjoyable aftertaste that recalls all the aromas of fermentation.
Paella is a classic dish filled the flavor and texture of steaming mussels and clams, sweet vegetables and earthy saffron rice. Can't you almost taste it already?
To bring out these tantalizing tastes, we recommend:
Campo de Boria Estylo Puro Garnacha - Spain - $13.99
Estylo Puro 100% Garnacha –Ageing 3 Months in Oak
Purple -colored and sourced from 50+ years-old vines, with a compelling nose of Black Cherry fruit that jumps out of the glass.
Layered, intense spicy and succulent.
Full flavored and a plush finish.
Matching: It goes well with fish, sauce, red meats, cheese and foie gras.