Wine of the Month
Esprit Gassier Rose
A light, well-balanced summer sipper that has more interest than your average Provençal rosé. The aromas are a bit confected and floral, with lots of red cherry and strawberry, but there’s a nice savory quality that adds interest and lift to the palate.
Esprit Gassier Rose hails from Château Gassier was born in 1982 in Puyloubier from the encounter between a man, Anthony Gassier, and an exceptional terroir: the Sainte-Victoire mountain.
Gassier family is one of the oldest family of Provence and is part of the provencal nobility as of the French Revolution. Anthony and his son Georges (Vineyard Manager) inherited this title.
From that point, the Gassier family has been deeply established in Provence. For centuries, his history was in Saint-Estève (Hautes-Provence) before starting from fresh in 1982, buying some 100 acres at the Sainte-Victoire mountain foothill, that will later become what is now the Estate of Château Gassier.
Today the vineyard is managed by Georges Gassier, who represents the fifth winegrowing generation of the family, working with the support from his father.
2015 Chateau Mazetier, Bordeaux
The 2015 Chateau Mazetier, is from Bordeaux, France. A Bordeaux Blend, at its most basic, is any combination of those grape varieties typically used to make the red wines of Bordeaux.
The phrase, which seems to have originated with British wine merchants in the 19th Century, relates as much to wines made from the blend as to the grape variety combination itself.
One of the most important wine regions of the world both qualitatively and quantitatively, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic ocean by a coastal pine forest, the mostly flat region has a mild maritime climate marked by cool wet winters and a warm, damp growing season, though annual differences vary enough to make vintage variation quite significant.
Unpredictable weather at harvest time may negatively impact the ability of cornerstone variety Cabernet Sauvignon to ripen fully, while humid conditions can encourage the spread of rot and disease (although in the case of the region’s sweet white wines, “noble” rot known as botrytis is highly desirable).
Ruinart’s Blanc de Blancs Champagne
Ruinart’s Blanc de Blancs is the perfect expression of Ruinart style. Made using only chardonnay grapes, it is a blend of its best base wines, giving it aromatic richness, freshness and an exceptional purity. Timeless quintessence of the Ruinart taste, this cuvée is the greatest expression of such rare refinement.
The House of Ruinart was founded on September 1, 1729 by Nicolas Ruinart. His uncle, a learned Benedictine monk called Dom Thierry Ruinart had incredible insight. He foretold that this new “wine with bubbles”, developed in his native region of Champagne and which the royal courts of Europe adored, was destined for a bright future.
The creation of the House of Ruinart coincided with the dawn of the Enlightenment in France and of the French “art de vivre”. There arose in France a true culture of everything good and beautiful, favoring fine and elegant, light and sophisticated, delicate and rare taste. The cuvées naturally found their place.
Beaujolais Nouveau 2017
Beaujolais Nouveau is arriving again!
The third Thursday of November marks the return of the famous wine into our lives.
Along with an excuse for an annual party, the midnight release of Nouveau gives wine drinkers an early look at how France’s Beaujolais region, south of Burgundy, fared in the latest vintage. Though very young, their overall character hints at what might be expected from the more prestigious cru Beaujolais that have become increasingly popular.
2012 Chateau D’Arsac, Margaux, France
The 2012 Cheateau D’Arsac is a medium bodied BORDEAUX BLEND. The smoky, red berries, round textures and fresh, black cherry finish coupled with a fair price works for a user friendly wine from Margaux.
Chateau D’Arsac can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1 hour, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau D’Arsac is usually better with at least 5-8 years of bottle age. Of course that can vary slightly, depending on the vintage character.
This wine is made with a grape blend of Cabernet Sauvignon and Merlot from the region of Bordeaux Margaux. Its best paired with all types of classic meat dishes such as veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
We have plenty in stock!! Come try some today!
2015 Franciscan Estate Chardonnay Napa Valley
What is it about sparkling wine?
Those bubbles can certainly seem refreshing on a hot day. And then there’s the food pairings.
Champagne and strawberries, and oysters, and caviar – all standard and popular.
Champagne and … fried chicken?
Just ask Adam Acquistapace, who directs the wine and spirits department at Acquistapace’s Covington Supermarket.
“All Champagne (a region and appellation in northern France) is sparkling wine, but not all sparkling wine is Champagne. … Any wine that has bubbles in it is called a sparkling wine, and sparkling wine – Champagne or another – is one of the most versatile wines for food pairing. You can even have it with fried chicken – that makes a great pairing.”
Adam seems to be onto something, as suggested in this article, which featured unique sparkling wine and food pairings, including one with fried food.
Sparkling wine has that refreshing aspect to it, but there are the levels of sweetness that make for interesting pairing combinations – for example, Extra-Dry vs. Brut.
“The bubbles give a perception of dryness (the refreshing part),” Adam explained. … “There is a wide array of sweetness levels. Prosecco (sparkling made from the Glera grape from northeast Italy), for example, is often a little off dry, great for mixing or drinking by itself.”
And with crawfish?
“It is sweeter in style, and if you have something spicy, the sugar cuts through the spice. Prosecco could, for example, pair well with crawfish.”
“Sparkling wine is festive,” and if one is looking to go the standard route pairing wise – cheese – with sparkling wine, Acquistapace’s features, “about 400 different types of sparkling wines, including Champagne.”
“Cheese is a great pairing with bubbles,” Adam said. “The acidity and bubbles found in sparkling wine cut right through the fat in cheese.”
Looking for a particular sparkling wine, or the best match for a particular event or food? Adam and his staff at Acquistapace’s are ready to help in selecting wine and spirits for any occasion.