The grapes were crushed, pressed and the juice was cold settled. The wine was all fermented in stainless steel tanks at low temperature to preserve the fruit aromas. After fermentation, the wine was allowed to settle in the tanks over the Winter before blending and filtration.

 

 

This Riesling displays wonderful characteristics of steely acidic backbone, floral elements and pear/apple notes. The full-mouth feel of this wine makes it perfect for BBQ foods and serves well as an afternoon sipping wine.

 

Smoked Pepper Paprika Tapenade Dip w/ Tortilla Chips 

 

A high-quality white wine produced for the first time during the 2006 vintage, our Monferrato Bianco was initially composed of 50% Chardonnay and 50% Sauvignon Blanc, the two most widespread white varieties in the world. But in 2006 we decided to differentiate ourselves from others, so we planted about one hectare of Viognier garpes in a cool area in the district of Casot. Luca was the first and still the only vintner to plant the French variety in Piedmont, producing the first vintage of 4,000 bottles of Viognier wine in 2008. Vinification takes place at about 65 degrees after soft pressing of the grapes. The wine is left to settle for about 12 months in stainless steel tanks where we carry out a weekly “botonage”, stirring the yeast and particles in the wine to prevent oxidation and keep fresh scents. Viognier has a good sense of body and structure with an intense aroma with high notes of exotic fruits. Perfect with fish, fresh cheeses and meats, it is actually suitable for the whole meal.

Grape Varietal: Viognier 100%

Production Area: Castagnole Monferrato, Asti District

Soil: Clay and red sand

Growing System: Long Cordon Spur

Yield: 11 tons/ha-150 meters above sea level

Alcoholic Fermentation: In temperature controlled stainless steel vats for 3 weeks at 18°C

Process: Weekly batonnage for 2 months in stainless steel

Alcohol: 13%

Residual Sugar: 3,63 g/l

Total Acidity: 5,60 g/l

Colour: Intense yellow with greenish reflections

Bouquet: Deep scents of exotic fruits, pear and banana

Taste: Smooth, tasty with an acid evolution

Food Pairings: Seafood in general, white meats, cheeses, sushi and curry

Serving Temperature: 46-50° F

 

Tajin & Lemon Seasoned Cashews

Chardonnay 100% from Las Violetas region. 

 

During the last 30 years Bodegas Carrau had identified the best mature Chardonnay was obtained in the ideal conditions for this variety that we have in Las Violetas, where we reach full body whites and great concentration of floral flavors for this variety. 

 

You enjoy a slight pale yellow color with a viscous aspect in the glass. 

 

It has intense, delicate fruit aromas of melon and mango with a very delicate touch of toasted almonds and honey.  The flavors are complex, dry, and with lively acid that gives freshness and length on the palate.

 

 

Spinach & Feta Spread w/ Crackers

Denominación de Origen: Cariñena, Spain

60% Garnacha 40% Syrah

This easy drinking red has dark cherry flavours and soft tannins with a hint of spice.

Best served with poultry, tapas, rice and cheese based dishes or as an aperitif.

 

 

 

 

 

Salsa Cornbread

Merlot Doc Piave “Il Tralcetto” is aged 9 months in french wooden oak and it has an intense red colour with violet highlighs: the taste is warm and generous, easy to drink.

Appellation         D.O.C. Piave

Soil type               Clayey

Grapes Merlot 100%

Vineyard              Fontanelle

Training system                Sylvoz

N° of vines-hectar           5.000 ha

Per-hectare yield             120 q

Harvest period  Third week of September

Vinification         2-3 days pre-fermentation maceration, followed by a 10 days traditional maceration. Alcoholic fermentation temperature does not exceed 23°C

Ageing  Oaken barrel 9 months, bottle 4 months

Colour   Dense ruby red

Aroma  Intense, with pronounced fruit and spice

Taste     Warm and generous, dry, full-bodied and with a lengthy finish

Serving suggestions        Enjoy with roast light meats, poultry and giblets

How to serve     In glass with large bowl, at 18°/20°C

 

Seasoned Blue Cheese Stuffed olives

 

100% Cabernet Sauvignon

The appearance offers you cherry-garnet colors that give evidence of the excellent ripe condition of the grapes.

A bouquet with typical aroma notes of this variety, cassis with prune and dry raisins scents. Simultaneously they are producing a complex, harmonic and very elegant scenery.

In the palate, the wine develops in a gentle mood, enhancing the ripe tannins to give the structure and complexity offering a deep body, showing an excellent vintage.

 

Chocolate Cake w/ Rum Raisins, Cherries & Almonds

The Old Vine Zinfandel vineyard, planted by the Brignole Family in 1908, is a walk through the history of wine grape growing in the Alexander Valley.

It is the classic field blend of 80% Zinfandel, 10% Petite Sirah, 5% Carignane, 4% Mataro, with 1% Alicante Bouschet, Muscat de Canelli and Golden Chasselas. 

As in the old days, all are picked and fermented together.

The resulting wine has the classic Alexander Valley aromas and flavors of ripe black cherry, rhubarb, plum, and toasty vanilla with finely integrated tannins, which carry through the dense mouthfeel and long, juicy, delicious finish.

 

 

 

Chili Rellenos Casserole w/ Poblano Peppers