GREAT CHOICES FOR LABOR DAY BBQS!
Markus Altenburger Chardonnay vom Kalk Burgenland 2015 - CERTIFIED ORGANIC
Country: AUSTRIA / Region: BURGENLAND / Appellation: BURGENLAND / Varietal(s): CHARDONNAY --- Neusiedlersee-Hügelland is a sub-region of Burgenland, in Western Austria, and features a low mountain range to the west of Lake Neusiedl known as the Leithaberg. This area is unique for its mix of marine limestone and mica schist soils. Markus Altenburger's family has been in the region for over 500 years, originally farming a mix of animals, agricultural crops, and wine. In the 1990s, Markus’s father moved the entire production to wine and Markus joined the family winery in 2006 and began conversion to organic practices. That lovely chalk-rich soil shines through in this chardonnay, which is focused and precise with green orchard fruit aromas. An invigorating palate of more green apple, pineapple, and quince melds into a dry, mineral-driven finish. As versatile a late-summer wine as you could ask for, pair this with everything from mahi, pineapple and coconut kebabs to chicken salad to shrimp tacos!
Zanchi Amelia DOC "Armané" 2013 - ORGANICALLY GROWN
Country: ITALY / Region: UMBRIA / Appellation: AMELIA DOC / Varietal(s): SANGIOVESE+CILIEGIOLO --- In 1970, Licurgo Zanchi purchased an old farmhouse in the Amelia hills of Umbria. The fields surrounding the house had been untended for years, but some ancient vines still survived, along with centuries old olive trees. Licurgo patiently brought them back into production, and eventually his son Leonardo with wife Anna Maria, transformed Licurgo's hobby into a commercial venture. Today, Azienda Agricola Zanchi is a 30 hectare estate, and the third generation of the family is involved in day to day production. The focus remains on indigenous varietals, organically farmed (in the process of certification), hand harvested, and vinified in the local tradition. Mostly sangiovese, "Armané" also contains a touch of the native ciliegiolo grape, both de-stemmed and pressed with maceration on the skins for 8-10 days. Fermentation occurs using native yeast in glass-lined concrete vats, and the wine is then matured for six months in large, old oak barrels before bottling without filtration. This earthy, seductive red bursts with dark cherries, currants, and hints of spice and mineral, just begging to be paired with grilled mushrooms, hard cheeses, or the season's ubiquitous BBQ!