AWC Blog

Category: Staff Picks

Joe’s Pick: Chateau De La Négly, ‘La Falaise,’ La Clape 2014

Body: Medium + Fruit: Mature Damson plums, blueberry Food Pairings: Escudella, a Mediterranean stew consisting of broth, pasta or rice Organic: Practicing Organic Chateau Negly produces uniquely expressive wines in the distinct sub-region of La Clape, a land mass that was once an island. The estate dates back to Roman times, has distinct soils yielding…

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Seth’s Pick: Allram Gruner Veltliner ‘Strass’ Kamptal, Austria 2016

  Body: Light/Medium Fruit:bright clean citrus, soft spicy notes Food Pairings: pork, vegetables, fish Organic: yes (but not certified) This Gruner Veltliner is a selection of different parcels created to be a classic example of Kamptal, Austria one of Europe's longest historical and geological areas with human habitation going back 30,000 years! Austrian wines are…

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Amanda’s Pick: Raptor Ridge Gruner Veltliner Oregon 2016

Body: Medium Fruit: Asian pear, exotic starfruit, melon, and white flowers. Almond and white pepper. Food Pairings: Spicy foods, particularly Thai, and fresh fish. Organic: no, but minimal interference   While Gruner Veltliner is best known in the regions of Austria, Czech Republic, and Slovakia, it has found its American home in the relatively cool…

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Seth’s Pick: Paolo Bea Montefalco Rosso Reserva ‘Pipparello’ 2010

Body: Full Fruit: Dark red fruit, leather, savory spice, tobacco Food Pairings: big meats, boar, lamb Organic: yes and biodynamic Now this is a natural wine I can fully get behind. Paolo Bea's family dates back to the 1500's farming the same land. His vineyards are interspersed with olive trees, herbs, vegetables, and forests, and…

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Joe’s Pick: Colpetrone Montefalco Sagrantino 2010

  Body: Full Fruit: Red fruit, ie. raisinated cherries Food Pairings: Prosciutto and salumi or shoulder cut pork roasts Organic: no   Colpetrone's Montefalco Sagrantino is a food lover's red in that it's patiently prepared and has complicated depth of flavor. It's produced from a tannic, age-worthy Umbrian variety that is generously dark-fruited on the…

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Seth’s Pick: Senorio de P. Pecina Blanco 2010

Body: Medium Fruit: citrus, minerals, flowers, hay Food Pairings: fish (esp. cod or branzini), pastas with butter or garlic, rice and veggies (esp. mushrooms) Organic: yes (but not certified) Founded in 1992 by the former head of farming at La Rioja Alta, this white Rioja (100% Viura) is gently pressed and fermented with wild yeast…

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Joe’s Pick: Bodegas Cepa 21 Tempranillo ‘Hito” 2016

Body: Medium (+) Fruit: forest fruit, red currants  Food Pairings: beef, lamb Organic: noBodegas Cepas 21 is 100% Tempranillo from Spain's northern plateau, where it's known to produce concentrated reds with round, pure fruit.  Aged just 8 months in French oak, this wine is meant to easily accompany food and just be overall approachable and drinkable.…

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Seth’s Pick: Ferdinand Tempranillo, Napa 2014

Ann Kraemer used to bottle her own Tempranillo from her Shake Ridge Vineyard, and it was one of the most exciting "new" California wines I tasted. At some point Ann decided to stop making her own wines and just focus on her amazing vineyard. Some of the people who get their grapes from her? Favia, Keplinger, Dirty and Rowdy, Tribute…

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Joe’s Pick: La Rioja Alta Viña Alberdi Reserva 2011

Medium-bodied with rich, ripe red fruit Viña Alberdi has pleasantly savory, complicated aging notes typical of Rioja. It really is the ultimate everyday food wine for it's smooth, easy-drinking body with ample acidity for grilled meat or pasta. It's the Taco Tuesday of reds, inexpensive and a casual no brainer of a wine that has plain-old delicious licorice notes and soft tannins. There's no need…

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Jen’s Pick: Clos des Fous Cauquenina 2013

  I try to approach wines without expectations, so when you find a wine that completely surprises you it's such a delight. This captivating red blend from what is the oldest vineyard land in Chile, is a real head turner. The winemaking team at Clos des Fous (or four crazy guys) have strayed from what…

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