AWC Blog

Category: Staff Picks

Anna’s Pick: Chateau Moulin de Tricot Haut Medoc 2014

Body: Full Fruit: raspberry, roast coffee, cherry, red currant, dried herbs, sweet tobacco Food Pairings: Lamb with garlic and rosemary, roast beef, veal, French Mimolette cheese Organic: No Château Moulin de Tricot follows the classic style of the Haut-Médoc, utilizing Cabernet Sauvignon as the dominant grape variety in this Bordeaux blend. This Haut-Médoc is everything…

Read More

Seth’s Pick: Silver Palm Cabernet Sauvignon 2014

Body: Full Fruit: black cherry, spice, oak Food Pairings: nothing and everything Organic: no To find a Californian Cabernet that is this soft, lush, velvety at $100 is pretty easy, but at $17 is almost unheard of. When we tasted this in the store we were stunned and think you will be too. Silver Palm…

Read More

Joe’s Pick: Benoit Ente Bourgogne Rouge ‘Mathilde’ 2015

Body: Medium (-) Fruit: Cherry and cherry pit with subtle clove & cinnamon hints. Food Pairings: Butter and garlic roasted artichokes. Organic: sustainable The fruit for Mathilde comes from Ente's small, sustainably-farmed three-hectare holding whose crop was initially sold to the famed Louis Latour. The grapes are hand-harvested from vines planted in 1975 and 1998,…

Read More

Seth’s Pick: Avignonesi Vino Nobile di Montepulciano 2013

Body: Medium Fruit: dark cherries, blackberries, tobacco, dust Food Pairings: pork, veal, pasta Organic: yes, biodynamic So this is from Montepulciano, the region in Tuscany, and is 100% Sangiovese. This estate dates back to the early 1500's and just recently changed ownership, causing a bit of panic as to how the new owner would carry…

Read More

Amanda’s Pick: Ciavolich Montepulciano d’Abruzzo Divus 2014

Body: medium Fruit: red fruit jam, licorice and black pepper Food Pairings: Beef, veal, venison; pasta Organic: no The Ciavolich family established one of the oldest wine-making facilities in Abruzzo in 1853. Throughout the world wars that followed, the family was forced to take refuge in wine cellars during international invasion. Divus is special for both its history…

Read More

Seth’s Pick: Elena Walch ‘Beyond The Clouds’ 2015

Body: Full but feels lighter on the palette Fruit: exotic fruit like pineapple, flowers, jasmine, and toast Food Pairings: chicken, pasta, cous-cous, hearty soups Organic: sustainable Located in the foothills of the Alto Adige in northern Italy, Elena Walch has been a family force of female led wine making. Her 2 daughters have now joined…

Read More

Joe’s Pick: Emilio Rojo Ribeiro 2014

Body: Full Fruit: stone fruit, apricots, Food Pairings: galdo gallego (hearty Galician soup), pork loin, chicken Organic: practicing Genuinely hand-crafted and limited to a tiny production of 5,000 bottles, Emilio Rojo's Galician white blend is the only wine he makes from his half-hectare holding. Treixadura produces textured, polished wines with honeyed, complex fruit notes and…

Read More

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…

Read More

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…

Read More

Did you try a nice bottle of wine at your favorite restaurant?
Fill out our search form and we can get it for you.

Start Here!