A Great Tasting Lineup – 11.21.2014

Rudi Weist Rein Riesling

Rudi Wiest has been importing German wines to the US since the mid-70’s. The goal always being to show the best that the German wine regions have to offer. This particular wine is selected and blended by Rudi Wiest himself from fruit sourced out of Rheinhessen. Fantastic green apple, lemon zest, and slate notes, with just enough sweetness to make it a real mouth and crowd-pleaser. Great with Indian and Asian cuisine.


Louis Max Beaucharme Chardonnay

Louis Max was founded in Burgundy by Evgueni Louis Max, a Georgian in 1859. While traveling through France he filll in love with Burgundy and decided to start his own vineyard. This wine pours a golden yellow. As with all of Max’s wines this sees time in French Oak barrels before bottling. The nose is round and full showing apple and pear fruits, custard and hints of oak. The palate is full and round from the aging and the time it sees on the lees. A nice weight and great body for a great white wine. Great as a starter or with fresh salads and fish.


Marietta Old Vine Red Lot #61

The Marietta folks make this non-vintage wine as their version of European table wine. It is a blend of Zinfandel, Petit Sirah and Carignane, with other varietals blended to round out and refine the wine. Ripe, juicy fruit and a lush mouth feel are the hallmarks of Old Vine Red, with peppery spice and dusty earth adding an extra level of richness. Moderate but focused tannins ensure this blend will stand up to almost any food.


Bodegas Lozón Altos de Luzón

This lovely wine is a blend of 50% Monastrell and 25% each Tempranillo and Cabernet Sauvignon. Hand harvested and sorted to insure minimal damage to the fruit, and aged for 12 months in French and American oak barrels.

This wine pours an inky purple color indicative of Monastrell. The aroma is powerful and fruit forward with ripe blackberry and plum aromas. Notes of vanilla and toasted oak are present as well. The palate is smooth and viscous with overripe fruits and full tannins. Good acidity and mineral character as well. Try with Steak and mushrooms, lamb and smoked meats.