All posts by Kate

60 Days of Rosé #10 | Les Chemins de Bassac Isa Rosé | Côtes de Thonges

60 Days of Rosé #10 | Les Chemins de Bassac Isa Rosé | Côtes de Thonges | $17.99

The weather is looking absolutely perfect for Mother’s Day this Sunday, and what better way to complete brunch than with a beautiful bottle of French rosé? We highly recommend Les Chemins de Bassac “Isa” Rosé… for you AND your Mom 🙂

Made with Grenache, Mouvedre and Syrah grapes that are certified organic, this light ruby-salmon stunner tastes like a basket of perfectly-ripe strawberries, raspberries and cherries. It’s balanced on the palate, with medium body, a smooth mouth-feel and a crisp, dry finish.

At $17.99, it’s an affordable way to show your Mom how awesome she is, and what great taste you have!

 

 

 

 

 

 

 

 

 

 

 

 

 

More info on Les Chemin de Bassac from wonderful natural wine importers Jenny & Francois Selections:

Isabelle and Rémy Ducellier took possession of this 19th century estate in the mid-nineties and have been producing a stunning array of wines ever since. The Chemins de Bassac vineyards are 100 meters above sea level and located near the village of Puimisson, which is 12 km north of Béziers, hence the vineyards benefit greatly from the nearby Mediterranean Sea.

www.cheminsdebassac.com

Certification: Certified Organic, Ecocert & NOP.

Age of Vines: 15 years

Pruning Method: Eight-bud double Cordon de Royat

Soil: Limestone & clay, large stones across well-drained topsoil

Varieties: Grenache Noir, Mourvèdre and Syrah

Vinification Method: The grape bunches are completely destemmed and each variety is vinified separately in temperature controlled stainless steel tanks to preserve the freshness of the fruit and all of the individual flavors and aromatics. The saignée method is utilized in making this cuvée and the final blend is racked statically. Fermentation lasts for a month at temperatures below 20° C. The wine rests in tank until early spring when it is bottled and released.

Tasting Note: A light ruby-salmon in the glass, it is fully loaded with depth, complexity and personality. On the palate rich, lively strawberry, raspberry and cherry flavors are present. It shows impressive balance, medium body, a smooth mouth-feel and a persistent, crisp, dry finish.

Pairing: Grilled fish dishes, as well as hearty garden salads and summer pasta dishes.

Les Chemins de Bassac Isa Rose Wine Label

Champlain Orchards Vermont Cider Tasting | FRI 5/11 3:00 – 6:00 pm

Champlain Orchards Cider Tasting at Beverage Warehouse VT

Try the line up from Champlain Orchards VT!

– Hard Cider
– Mac & Maple Cider
– Cranberry Cider
– Pruner’s Pride
– Honeycrisp – NEW in cans!!

From www.champlainorchardscidery.com:

We produce a variety of ciders – from everyday drinking ciders, to our rotating seasonal releases, to our single-varietal Estate Series, and are excited by new ideas and creativity when it comes to our recipes. With a nod to the early days of the cider scene and an appreciation for innovation and creativity, we take traditional hard ciders and put our own modern Vermont spin on them.

 

Long Trail Brewing Co. Tasting FRI 5/11 3:00 – 6:30 pm

Free Long Trail Tasting! Friday, May 11 | 3:00 – 6:30 pm

Come sample some Vermont craft goodness! Check out the all-new Long Trail VT IPA, and sample seasonal faves including the Long Trail Cranberry Gose and Blackbeary Wheat.

Long Trail Brewing Co Vermont Craft Beer Tasting Beverage Warehouse of Vermont

Details on VT IPA from www.longtrail.com:

Introducing our take on the hazy, hoppy style coming from the Green Mountains! Our brewers have been developing this recipe for the past year; playing around with yeast strains and hop combinations in search of a smooth, juicy offering that pleases palates.

With VT IPA they found the perfect balance of tropical fruit and citrus flavors through a heavy dry-hopping of Citra and Amarillo hops, which give distinct tangerine, mango, pineapple and grapefruit character.

The juicy hop profile is complemented by the grist, which features a heavy hand of flaked oats and aromatic Munich malt to deliver a smooth mouthfeel and hazy appearance. What sets this beer apart -aside from the soft bitterness – is the introduction of a new yeast strain that provides the beer with more neutral notes and juicy esters that enhance the hops.

Tin Hat Cider – Free Tasting of Local Cider | Friday, May 4 | 3:30-6:30

There are some tasty ciders coming out of Roxbury Vermont these days! If you haven’t had a chance to try Tin Hat Cider, drop by the Beverage Warehouse on Friday May 4 from 3:30 – 6:30 for a sample of Teddy Weber’s traditional farmhouse ciders.

Cidermaker Teddy uses applied organic and permaculture techniques on his 25-acre heritage orchard, respecting the land and cultivating good soil and biodiversity. His goal is to find ways to work with nature, not oppress it, and focus on making cider in the orchard more than in the cellar.

Teddy himself will be on hand to answer your questions about cider, and to share these delicious bottles:

  • Fipenny Bit Dry Cider
  • Farmhouse Dry Cider
  • Old Pomme Traditional Dry Cider

Tin Hat Cider Tasting at the Beverage Warehouse

60 Days of Rosé | #08 | Amplify Wines | “Pink Flag” Rosé of Counoise | Santa Ynez Valley, Santa Barbara County, California | $21.99

60 Days of Rosé | #08 | Amplify Wines | “Pink Flag” Rosé of Counoise | Santa Ynez Valley, Santa Barbara County, California | $21.99Amplify Wines Pink Flag Rose Bottle Label

This wine is crazy. And by that we mean, crazy amazing! “Pink Flag” rose from Amplify Wines is really unlike any other rose we’ve tasted this year. I mean, that hazy crazy beautiful color alone is mind-blowing! When you pour a glass and hold it up to the sun, you notice how its silken texture flows and shimmers in the most summery, let’s-get-on-a-boat-right-now kind of way. Take a sip, and your palate is pleasantly shocked with an amped up grapefruit brightness, which is perfectly tempered by refreshing salinity and satiny, nutty richness. You should definitely drink it while listening to Wire’s influential album of the same name 🙂

Amplify Wines Pink Flag Rose

How do they do it? Well, the way this wine is made is very, very unusual.  Husband & wife winemakers Cameron & Marlen Porter age 50% of the wine under flor, using a method similar to that used to make Vin Jaune or Sherry. This contributes the sea salt, almond, saline character. The other half of the wine is more reminiscent of classic Bandol rosé. The marriage of these two styles makes for a very complete, savory rosé, one that expresses a new side of the Santa Barbara’s famed Camp 4 Vineyard through the Counoise grape.

Our enjoyment of this wine is even greater because of the ethos of Cameron & Marlen, who were born and raised in Santa Barbara County. They believe in native yeast fermentations; neutral vessels for fermentation and aging; no additions of any kind except for minimum effective sulfur dioxide; and farming that seeks to establish a healthy ecosystem, enhancing and supporting the natural characteristics of a given place.

The exploration, and elevation, of their California growing region has been their life’s work. They first bonded over a shared love for wine and music, and Amplify is a natural extension of this marriage between their two greatest passions. As winemakers, they seek to amplify the voice of site and enhance the most singular characteristics of a given vineyard, marrying a sense of place with a sense of style. They embrace the happy accident, letting intuition guide their hand, with their creative spirit and palates as their primary tools.

Amplify Wines “Pink Flag” rosé is extremely limited. The winery produced 81 cases of the 2017 vintages, and this is the first time it’s ever been available in Vermont. Only a handful of cases are available across the whole state! It’s hard to miss this wicked cool label on our expansive “wall of rosé” copper bar display – come and snag yours today!

About Amplify Wines “Pink Flag” rosé from www.amplifywines.com:

  • 100% Counoise
  • Primary and Secondary fermentation: Native yeast
  • Vessels: 100% neutral oak. Barrel fermented and aged. 5 months in barrel.
  • Biological aging: 50% aged under flor, 50% topped-up
  • 13.9% alcohol
  • Finished pH: 3.4
  • Sulfur: None at crush, none during elevage. 15 ppm at bottling.
  • Unfined and unfiltered.
  • 81 cases produced

60 Days of Rosé | #03 Swick Wines Rosé of Pinot Noir | $19.99

Swick Wines Rose of Pinot Noir 2017

60 Days of Rosé | #03 | Swick Wines | Willamette Valley Rosé of Pinot Noir | $19.99

Today, ladies and gentlemen, we would like to introduce you to an intriguing rosé that will expand your palette and your mind, revealing layers that you may not have realized a rosé could have! Swick Wines’ Rosé of Pinot Noir from Oregon’s Willamette Valley is as natural as a wine can be, made with grapes that are gently hand-harvested and direct pressed into concrete eggs. It sings with zingy black cherry and raspberry, but finishes extra dry and sharp, with fresh clean acidity. Crack a bottle with a friend and a wedge of salty cheese, and ponder deep thoughts!

Joe Swick, owner and winemaker

In addition to snagging Joe’s rosé each year from our friends at Vermont Wine Merchants as soon as it comes in, we carry Swick Wines Malbec in our natural wine section year-round! A deep and brooding Washington Malbec, this wine displays a subtle nose, with elegant dark fruit emerging from its gentlemanly reserve.

Joe Swick is a 5th generation Oregonian, born and raised in Portland. He got into the wine business working as a shipping/receiving clerk working at a specialty organic food store in Portland, where he was able to taste a lot of different wines and meet a lot of Oregonian winemakers. He worked his first harvest in 2003 in Oregon, and from then until 2012 he worked 15 different harvests, traveling all over the world as far as Tasmania, France, Portugal, and Italy. Joe returned to Oregon in 2013 to start Swick Wines in the Willamette Valley. He works only with sustainable or organically farmed vineyards that are not irrigated, from cooler climate locations. Many of the wines have zero sulfur added.

Joe’s wines tend to showcase the “fruit” aspect in a very subtle way, instead being more focused on minerality, salinity and freshness. Tannins are direct and firm without being harsh. Since Joe works with cold sites, alcohols are lower and acids are quite a bit higher than most wines from Oregon/Washington. Read more about Joe Swick’s dedication to natural winemaking in Willamette Week and Edible Portland.

ABOUT THE 2017 SWICK ROSÉ OF PINOT NOIR:

Total Production: 1,800 bottles

Appellation: Willamette Valley

Age of Vines: 20 years

Soil: Alluvial and Basalt

Yield: 2 tons per acre

Vinification Method: Grapes are hand harvested and destemmed. The grapes are direct pressed into concrete eggs where the wine ferments for about 8 months. The wine is bottled unfined and unfiltered, with a small addition of sulfur.