Every Saturday Bacchanal cohosts a wine tasting, we'll collaborate with our purveyors to show off the latest wines . Come learn and taste with us at the bar starting at 3!
1/13 Tasting -- Neat Wines brings us 'Natty N'awlins', a tasting of Natural Wines. Read more below.
- Domaine Deux Aves Corbieres: Magali and Dominique Terrier have worked in diverse wine-growing regions throughout France. Over a decade ago, they began seeking out a terroir where they could freely express their passion for making extraordinary organic wine and that search led them to the Languedoc. A decade ago Magali and Dominique Terrier first set eyes on Peyriac de mer, a diamond in the rough with a breathtaking view of the Mediterranean Sea, and it was love at first sight.
- Tire Pe Bordeuax: Grapes are harvested by hand and destemmed. Each plot is harvested and fermented separately. The grapes undergo a short 8 to 12 day cool maceration for a soft extraction. The wine is aged for eight to ten months in concrete tanks, after which the wine is bottled without systematic filtration. Tasting Note: Ruby in the glass with shimmering purple highlights. This youthful wine has a bright nose of fresh red fruit backed by a dusting of cedar infused minerality. Buoyant and fruity on the palate the Tire Pé Diem is packed with juicy red currant, crushed plum and sweet herbs. This is a pretty red with an easy fruity profile and a lingering finish. Pairing: Works well with picnic fare, baked chicken, grilled beef, spicy pasta dishes or with mild cheeses.
- Gaspard Sauvignon Blanc : Gaspard is a Jenny & François house label. The grapes are sourced from a winemaker in the Loire Valley who makes the wines to our specifications. Jenny met a Parisian artist from Sweden, Madlen Herrstrom, and asked her to create labels for this project. They put their heads together and came up with a name “Gaspard,” and a joyful label for lovely Loire-Valley creations.
- Drei Freunde: The top three planted varieties in Franken are Bacchus, Müller-Thurgau and Silvaner. It was kind of logical to us working on a blend which we released for the first time in 2016. It did really well so with the 16 vintage we decided to make quite a bit more.
The three wines going into the blend were made separately but similarly: grapes destemmed but not all berries crushed to get a light carbonic effect. Skin contact for a week, pressed and fermented & aged in steel (Silvaner, Bacchus) and old oak (Müller-Thurgau).