Wine Tasting
Thursday, September 21st
4pm - 6pm
Brilliant Italian and Portuguese Wines with Autumnal Vibes!
Beth will be here Featuring Two Amazing Portfolios, Grand Cru Selections & The Piedmont Guy
Call 256-964-7980 to Reserve!
Italian & Portuguese Wine Tasting
Le Petit Bijou
Thursday, September 21
4pm - 6pm, $20
With Special Guest, Beth Farris of Grassroots
2022 La Miraja Cuore di Luna Chardonnay, Piedmont, Italy $21.99
(pronounced “me-rye-uh”) Estate fruit from the Calosso vineyard situated 250 meters above sea level. Southwest exposure. Calcareous-clay soils. These vines were planted to Chardonnay in 1995.
: Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where native fermentation occurs. This Chardonnay does not undergo malolactic fermentation. After 3 months in tank on the fine lees, the wine rests for an additional 4 months in bottle prior to release.
Nose: Lush, lifted fruit boasting fresh clementine, just-ripe pineapple, and white peach accompanied by notes of delicate honey, bitter almond, and savory herbs. Palate: Faithfully reflecting the fruit shown on the nose, this bottling is true to the grape variety itself—nervy, balanced, and refreshing. The finish is clean and crisp. Elegant enough for all palates, this style of Chardonnay is a surefire crowd-pleaser.
2020 Quinto do Javali "Crazy Javali" Douro Branco (Skin Contact), Douro, Portugual $27.99
Fermentation in a concrete vat on the skins.
From the stuff of Portuguese dreams. Terraced vineyards on the left bank of the Douro River, incredible history, and relentlessly interesting wines. We love this lower-ABV white that gives up zingy acidity and plenty of youthful freshness. Pop it in the the cooler for afternoon sips.
2020 Quinto do Javali "Crazy Javali' Tinto, Douro, Portugual $27.99
The nose of Crazy Tinto is dominated by red fruits, especially strawberries, raspberries and gooseberry. In the mouth, the CRAZY character combines lightness and youth, guaranteeing a refreshing and uncompromised tasting.
Quinta do Javali is a family-owned farm spanning 18 hectares (44 acres) along the left bank of the Douro River, dedicated to the cultivation of indigenous Douro grape varietals. The farm has a winemaking tradition dating back to the 17th century and has been in the Mendes family since 1982.
2022 Atilia Trebbiano d'Abruzzo, Italy 1L $18.99
This tastes like a Mediterranean beach in summer, with soft lemon curd notes, lovely floral accents on a medium frame ending with a refreshing bright and long finish.
The Atilia Trebbiano d'Abruzzo comes to you from pergola-trained vines in 2 plots that are 3+ and 15+ years of age, planted to sandy clay soils on the rolling hills of Montepulciano. As the name implies, it is from the acclaimed Trebbiano Abruzzese variety of Trebbiano, which is considered the highest quality version of the grape. These are gently pressed, native yeast fermented in stainless steel, with no malolactic fermentation, then allowed to sit on their lees for 2-3 months depending on the vintage.
2021 La Miraja Gringolino d'Asti, Peidmont, Italy $24.99
Smooth, round, and with a nice texture, this Sancerre lets the Pinot noir express itself with fullness and a lot of charm. Very aromatic, it gives off flavors of cherry and strawberry and subtle woody notes. Its structure and acidity will ensure a good aging for 5 to 7 years.
2021 Monteraponi Chianti Classico, Tuscany, Italy $37.99
Tasting Notes: The Monteraponi Chianti Classico is a benchmark Chianti Classico.The vines are planted in soils that are 'full of calcareous stones, rich in alberese and galestro’. Dried cherry, smoke, tobacco leaf and nutmeg aromatics lead into a wine of medium to full body with rich fruit without being dense. Great backbone of earth and spice. The aroma of sandalwood, red berries, and violets combine with a fresh acidity and long integrated tannic finish. The estate-grown fruit has no added yeast, nutrients, or malolactic bacteria with fermentation taking place in cement tanks.
Estate History: The wine called Chianti came originally from just three villages, Radda, Castellina and Gaiole, located between Florence and Siena. Monteraponi is in Radda; the vineyards are at high altitude (from 400-500 meters above sea level), and the wines are carefully made in a very natural way, which is to say no added yeast, nutrients, or malolactic bacteria are used, fermentation takes place in cement tanks, followed by long macerations (even the Chianti Classico is kept on the skins for at least 25 days), the wines are aged in large oak only, and they are not fined or filtered. Only indigenous varieties are used; Sangiovese principally, of course, with the addition of a little Canaiolo and Colorino. These are vibrant, intensely flavorful, thoughtfully made, distinctive wines, some of the best examples of Chianti Classico.