AWC Blog

Month: February 2018

Seth’s Pick: Jansz Rosé Tasmania NV

Body: medium Fruit: smokey toasty hints of Turkish delight, and pale strawberry and peach Food Pairings: grilled shellfish, lamb/beef carpaccio, Asian food Organic: no (though practicing sustainability) Founded in 1975 in the rough and wild terrain of Northeast Tasmania, these 25,000 acres are unreal to behold, just check out their video. In the mid 80's…

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Amanda’s Pick: Billecart Salmon Brut Rosé NV

Body: full Fruit: rich red fruits and citrus fruit zest, with raspberry in the lead Food Pairings: Almost anything! My pick would be juicy duck or salmon sashimi. Organic: Sustainable with organic practices, but not certified Considered one of the best rosé Champagnes on the market from year to year, this juice consistently lives up…

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Weekly Tasting Schedule

Thursday 2/15, 6-8pm: No Tasting. Friday 2/16, 6-8pm: tour of Italy with some obscure fun reds Saturday 2/17, 4-6pm: No Tasting.

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Spotlight: Wine Spectator Top 100

  Spotlight: Wine Spectator Top 100 At the end of every year, the Wine Spectator compiles a list of their Top 100 Wines of the Year. It's always compelling but by the time it comes out most of the wines on the list are sold out. Luckily, we still have a few in stock. This…

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Beaucastel Beauty – 97 Pt Chateauneuf du Pape

Spotlight: Beaucastel Beauty: In 1549, Noble Pierre de Beaucastel bought "a barn with its land holdings."  Now, more than four centuries later, this remarkable domaine, known today as Château de Beaucastel, is producing what most people acknowledge to be the finest wines of Châteauneuf-du-Pape. In 1903, a young chemical engineer and mathematics professor named Pierre Perrin, together with…

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Joe’s Pick: Domaine Overnoy-Crinquand Arbois Pupillin Ploussard Jura 2014

Body: Light Fruit: Fresh red fruit; cranberry, raspberry & pomegranate Food Pairings: Mushroom, corn and snap pea risotto with roasted chicken seasoned with fennel, thyme and lemon Organic: Practicing Vinified from a tiny, family-owned holding of ancient Jurassic varieties that are hand harvested, Domaine Overnoy-Crinquand's  Poulsard is a monovarietal from the village of Pupillin. The vines are farmed…

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Seth’s Pick: Robert Biale ‘Black Chicken’ Zinfandel Napa 2015

  Body: Full (pretty much as big as they get) Fruit: blueberry, black cherry, plum, baking spices with cedar and thyme notes Food Pairings: grilled meats, bbq ribs, spiced foods, red sauce pasta, curry Organic: no Robert Biale's father, Aldo, started making wine on the "down low"  to make ends meet in the 1940's. Back…

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Weekly Tasting Schedule

Thursday, February 8: A Langhe white, our most popular Malbec and a Sagrantino. Friday, February 9: Two spritzy Spanish whites, a southern French red and a rye whiskey. Saturday, February 10: Pinot Noir in a can, a South African cabernet and an Oregon pinot noir from a benchmark producer.

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Joe’s Pick: Coenobium ‘Ruscum’ Lazio IGP Bianco 2016

Body: Full Fruit: Subtle green apple but primarily mineral driven Food Pairings: Easily pairs with charcuterie, like burrata and salsiccia Organic: Practicing Organic From a small holding of vines over 50 years old tended by Cistercian sisters and vinified under the supervision of a second generation winemaker, Ruscum is lovingly crafted just north of Rome in small quantities, naturally. A blend…

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Amanda’s Pick: Franco Terpin ‘Quinto Quarto’ Bianco

Body: Medium Fruit: Smooth and crisp with aromas of flowers and ripe fruit. Pulpy and direct Food Pairings: White fish or delicate light meat/vegetable dishes Organic: Organic methods- indigenous yeast, minimal intervention, unfiltered Growing up upstate with a father that brewed beer as a hobby, there would reach a point each winter when we'd get tired of filling up…

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