AWC Blog

Category: Staff Picks

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…

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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…

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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…

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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…

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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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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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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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Seth’s Pick: Domaine Gayda ‘Figure Libre’ Cabernet Franc 2015

  Body: Full Fruit: black cherry, cassis, spice Food Pairings: lamb, burgers, steak Organic: yes and biodynamic Domaine Gayda is one of the early wineries that focused on quality over quantity. Adhering to more ancient techniques in the vineyard with hand picking and sorting but their winery is all state-of-the-art new with all the modern techniques…

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