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Tasting Table

The Tasting Table (August 16 – 24)

August 06 , 2019

Palacio de Palau Cava Brut

Spain produces many fine sparkling wines, called cava after the cellars in which the wine is produced and this wine has a history that dates back to 1872. Cava is usually made with a few grape varietals that you probably haven’t ever heard of— Macabeu, Parellada, and Xarello. Palacio de Palau is chock full of floral aromas that are backed up by lovely flavors of white fruits, lime and a hint of pineapple on the finish.

Food Pairing – Desserts, Grilled Chicken, Oysters

Fattori Soave Danieli

For many years, Soave was considered what is known as “plonk”, a non-specific and derogatory term for cheap, low quality wine. But that is no longer the case as Italian winemakers have taken back this wine and now you can find wines that are filled with character, style and great value. Danieli is made from 100% Garganega and has well balanced flavors of pear, apricot and citrus with a hint of minerality on the finish.

Food Pairing – Ideal for all fried fish and vegetables as well as pasta dishes covered in white sauces that have a base of boiled fish or greens like asparagus. Also a terrific accompaniment to shellfish.

Robert Goulley Bourgogne Blanc

Chardonnay is originally from France’s Burgundy region, where some of the most sought after wines are made. More affordable Chardonnays from Burgundy, for instance, those simply labeled Bourgogne Blanc are unbeatable for their value. Goulley makes a wine that has enticing aromas of vanilla and toast with flavors of citrus and an underlying hint of stone fruit.

Food pairing: Pair with mild, buttery or creamy dishes.  Also pair with meaty fish (halibut, cod) and shellfish (lobster, shrimp, crab, scallops.) and with subtly flavored, simply seasoned poultry and pork dishes.

Sileni Estates Sauvignon Blanc

New Zealand Sauvignon Blanc is the white wine grape variety that put Marlborough on the international wine map. The Marlborough wine region, at the northern tip of the South Island, has the reputation as one of the great Sauvignon Blanc regions of the world. The name for Sileni Estates was inspired by ancient Greek mythology, and the three angles on the triangle represent great food, great wine and great company. Juicy and bright with intense tropical fruit, citrus flavors and beautifully balanced acidity.

Food Pairing: Cheese (especially goat cheese) Green vegetables (asparagus, zucchini, fresh peas, artichokes), Oysters, delicate fish like sole. Fresh herbs. Mild viniagrettes. Dishes with tangy dairy ingredients. Herbal, briny sauces.

Fog Mountain Pinot Noir

Fog Mountain’s wines evoke the cooling fog of California’s hillside vineyards in a manner that embraces a modern approach to wine making and care for the environment while delivering superior quality and value. The Pinot noir is well-balanced and approachable. It offers bright raspberry aromas with mouthwatering flavors of cherry, cranberry and a hint of soft spice.

Food Pairing: A perfect Pinot to pair with roast pork, BBQ chicken or vegetarian lasagna.

Ocaso Malbec

Argentina is the 5th largest wine producing country in the world and it makes some outstanding wines. And the grape that is most popular has to be Malbec, where it thrives in the climate and soils. No wines may have come further in the last ten years than Argentinian Malbec. Ocaso, which in Spanish translates to ‘Sunset”, has aromas of mocha that are elegant, flavors of black cherry and blackberry with a finish that is balanced and long.

Food Pairing: Dark meat poultry, roasted pork, and leaner cuts of red meat (such as sirloin, flap, hanger, filet, and skirt steak).

Block 230 Cabernet Sauvignon Paso Robles

Cabernet is a grape that loves the soils found in the picturesque town of Paso Robles. The Block Estate series is comprised of special lots, hand selected by winemakers from among this areas most exclusive vineyards. Bold, yet refined, this Cabernet displays generous amounts of dark fruit and savory notes, accented by hints of mocha and baking spice.

Food Pairing: It’s a perfect complement to hearty dishes especially steak, but would be perfect with just a hard aged cheddar and charcuterie.


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