Schlosskellerei Gobelsburg Rosé "Cistercien" Niederösterreich 2015 - Sustainably Grown
Country: AUSTRIA / Region: KAMPTAL / Appellation: NIEDEROSTERREICH / Varietal(s): ZWEIGELT+ST. LAURENT+PINOT NOIR --- Founded in 1074, the Zwettl Monastery acquired their first vineyards in 1171: Heiligenstein and Gaisberg, the oldest documented sites in the Kamptal. Between 1074 and 1740 the estate and Castle Gobelsburg were controlled by as many as 19 different families, and in 1786 absorbed the famous Kammern Winery and vineyards. Two hundred years later Eva and Michael Moosbrugger were granted the winemaking and viticultural contract in 1996, and with the assistance of Michael’s mentor, Willi Bründlmayer, the winery has regained its prestige, acknowledged as "One of the Top 100 Wineries of the Year" in 2009 and 2010 by Wine & Spirits Magazine. The winery continues the organic winegrowing practices begun by the monks of Zwettl Monastery in 1958. While many wineries seek to produce clean, uniform wines, Gobelsburg focuses instead on character and individuality. For the Cistercien rosé, the zweigelt, St. Laurent and pinot noir grown in the cooler sites of Gobelburg and Langenlois are used. After the harvest, the grapes, still with their stems, are gently pressed and then fermented. Elegant and fresh, this delicate rosé delights with soft aromas of tart summer berries, wild cherries, and overtones of rose petals. A spicier, fruitier note of fresh apple mid-palate along with hints of Turkish honey and nougat add intrigue, delivering full flavor with a cool élan. A graceful choice with light seafood and garden veggies, try this with shrimp, corn, and avocado salad.
Aaron Burr Cidery Hemlock Apple Cider 2013-2015
Country: USA / Region: NEW YORK STATE / Appellation: N/A / Varietal(s): N/A --- Aaron Burr Cidery has become the sought-after icon of local traditional cider making, read this article from Edible Manhattan. This small homestead farm dates back to the early 1800s and is located in Wurtsboro, NY, in neighboring Sullivan County. Andy Brennan and Polly Giragosian are dedicated to authentically recreating "true cider," once the most popular drink in America. This truly unique cider is off-dry, with low effervescence. Made with apples from unsprayed local trees, it is fermented with native yeast and aged over locally foraged hemlock and spruce shoots, which lend it a subtle citrusy, bitter, floral evergreen finish. Bottled with a trace of unfiltered maple syrup, this is a real taste of the NY woods: musky, earthy, and delicious! Lower in alcohol than wine (6.5%), this is ideal served lightly chilled with traditional American foods like turkey, pork, shellfish, and cheeses, and a great companion to summer grilling!