LVDH Tasting October 11th

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This week we’ll be pouring The Cicada’s red and white blends! The vineyard is situated in the little village of Travaillan, north of Chateauneuf-du-Pape, between Cairanne and Rasteau. Both Blends have wonderful balance, acidity and notes of fresh fruits.

Beefy in body and also in flavor, this full-bodied wine brings aromas like singed rosemary and flavors like maraschino cherries and barbecue sauce. It has moderate tannins for a grippy mouthfeel.
— https://www.winemag.com/buying-guide/criss-cross-2015-cabernet-sauvignon-clarksburg/
This wine slathers butter and vanilla aromas together with overripe pear and pineapple flavors for an assertive profile. It feels full bodied, tastes slightly sweet and has a cushy soft texture.
— https://www.winemag.com/buying-guide/criss-cross-2016-chardonnay-lodi/

Lanterna Tasting Hosted By Glyndon's Own Jack Wells!

October 4th 2019 tasting notes

Pinot Grigio or Pinot Gris derives from a mutation of Pinot Noir and nowadays is surely the italian white wine most recognized by international customers. Cultivated in Italy since Nineteenth century, it is most prominent in Alto Adige, Veneto and Friuli were are made the finest examples.

Pinot Grigio Doc Piave “Il tralcetto” is one of our older wines: we produce it since 1957. It is well appreciated all over the world for its nice packaging and for its ligh, very crisp and dry taste.
— https://www.cesconitalo.com/product/pinot-grigio-doc-friuli/
Full-bodied and velvety on the palate bursting with delectable
jammy cherry and berry flavors. Smooth, juicy and ripe. Of a nice
deep cherry-red, it shows an appealing rich nose of ripe red fruit and
spices. Its palate shows a remarkable juicy fruitiness with a delicate sweet
touch that makes the wine really approachable
— https://worldwidelibations.com/wp-content/uploads/2018/12/Tres-Buhis-Nocturna-Red-Blend.pdf
Shy at first, emitting quiet notes of lemon and stone fruit, this wine opens with some swirling in glass reavelaing more confected aromas of candied pineapples and other tropical fruits. The palate is more demur with the acidity on the lean and mean side, emphasizing tart lemon flavors.
— https://www.winemag.com/buying-guide/barkers-marque-2017-ranga-ranga-estate-grown-sauvignon-blanc-marlborough/
Deep and intense color with ruby hues. Black pepper, red bell peppers, cassis, cappuccino, tobacco and varied spices are part of the complex aroma this wine displays. In the mouth, mint and chocolate play in perfect harmony with black fruits. Great volume in the mouth, and the tannins are firm and ripe adding to a great balance. It is just sublime.
— http://bodegasottano.com/en/nuestros-vinos/sottano/sottano-cabernet-sauvignon

Cambria Wines and Baccoo Rum Tasting Notes

September 26th, 2019

Coa Tequila

petitecellars.com

petitecellars.com

“Coa Tequila is carefully grown in the rich, red clay and expertly harvested in the Los Altos region of Mexico. Los Altos Weber Blue Agaves are famous for being larger in size and sweeter in aroma and taste.”

This Friday we will be tasting the silver and reposado. Cheers!

“There are more than 300 million Weber Blue Agave plants skillfully harvested for tequila every year by Mexico’s agave farmers, or jimadors. However, there could be no tequila without the Coa de Jima. The Coa is an ancient tool used to chop off the leaves of the agave for the core, or pina, to be made into Tequila. It is a simple tool, like a machete, whose efficiency has withstood the test of time. No machine can do what the Coa does; allowing the Agave plant to be turned into Tequila, one of the only handcrafted spirits left on the market today.”

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Baccoo Rums

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Baccoo is the wish granting, trickster spirit of the Caribbean. Baccoo is comparable to the genie in a lamp or leprechaun mythos/stories found all around the world, except he’ll keep granting wishes as long as you keep him happy with bananas and milk.

We can’t help you with the bananas, but we can help by setting you up with a lovely 5/8 year rum made with pure crushed cane sugar, and NOT molasses. Then finished after distillation in ex-bourbon barrels which give it an extra caramel, caramel and toffee sort of kick. A spirit that’s well rounded and elevated enough to be enjoyed neat, and would serve to improve any cocktail you might throw it into.