WINE CLUB Selections February 2018

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The Wine buyers (Andrew and Dale) pick two wines each month for you that we love, and you will too. One white (or rose, or bubbly) and one red. The total value of wines will exceed $40, and the longer you sign up for, the better the deal! Our goal is to show excellent wines in a wide range of styles.   We only choose wines we have tasted and loved.   We don’t base our choices on ratings. (Although we’ll often include them, for your reference,  in the write-up)

Halter Ranch, Grenache Blanc, 2016 Paso Robles, California $24.99
A primary blending grape in the southern part of France, Grenache Blanc is the light skinned mutation of Grenache Noir, the one used to make all the yummy reds. Here it’s 75% blended with 21% Picpoul Blanc, and 4% Viognier. (two of our favorite white grapes as many of you know) This is truly delicious and unique. There’s almost a sweet-tart dust quality to this wine, without being sweet, of course. Orange peel, banana, even custard, all while being clean, crisp, very dry and acidic without being overly citrusy. The finish is long and keeps evolving. Just keeps getting better and better, yum!

This will go with salad in a way many wines can’t, because of its great acidity. Fruit with goat cheese. All manner of seafood, or just drink it by itself, wowzers, it’s yummyliscious!

This wine is S.I.P. (Sustainability In Practice) Certified, which is a certification specifically for the wine industry, and is a step beyond USDA Organic.

Best of Class
2018 San Francisco Chronicle Wine Competition

Gold and Best of Grenache Blanc
2017 Central Coast Wine Competition

Plouzeau, Chinon, Les Cornuelles 2014, Loire France
Chinon is a part of the Loire valley known for great Cabernet Franc
Leather, dark, dark, dark chocolate, almost a hint of spicy Italian sausage with a little chalk, or slate. (if you’ve been to a rock yard or used some in your own yard, you’ll know what I mean) The palate has these flavors but with the addition of some roast tomato or red pepper. The Tannins are pretty chewy (I love chewy tannins! I you don’t stick this one under the stairs for a couple of years) and the acidity is med high. The wine is very balanced and will age well. (I’m planning to purchase a few extra to lay down for a bit) You’re going to love this with a meaty pizza, sausage or game on the grill, creamy rich mushrooms with pasta, or grilled bacon wrapped mushrooms.

This wine is made from estate fruit and is certified organic. Pierre Plouzeau bought the property in 1976, renovated the castle and replanted the vineyards. His son Marc took over the vineyard in 1999 and converted the production to organic.

Read a little about Chinon and its history!

and Here is the Plouzeau Website: