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Free Wine Tasting - Friday - Discounted 10%

Vignoble Dinocheau Touraine AOC Pineau d'Aunis 2016 - ORGANICALLY GROWN
Country: FRANCE / Region: LOIRE VALLEY / Appellation: TOURAINE  AOC / Varietal(s): PINEAU D'AUNIS --- The 13 hectares of small family estate Domaine Dinocheau are planted on tuffeau, a blend of chalk and sand that appears white. Now run by siblings Fabian and Laurence, the family has made a name for themselves by cultivating several abandoned grape varietals, including pineau d'aunis, among the most ancient of grapes in the Loire Valley. Formerly known as chenin noir, it was replaced over time by cabernet franc, and is now quite rare – a pity considering the interesting, elegant wines it makes. A truly unique rosé, this seduces with aromas of peach skin, strawberries, and cantaloupe, with light accents of flowers and pepper. On the palate it is even more surprising, fresh and lively with savory touches of ripe tomato on a cool, stony finish. A refreshing value that works brilliantly as an aperitif or with a California ham sandwich (ham, avocado, grilled onions, and monterey jack cheese with whole grain mustard on sourdough). 

Le Raisin et L'Ange "Pause Canon" Vin de France 2016 - NATURAL WINE
Country: FRANCE / Region: RHÔNE VALLEY / Appellation: VIN DE FRANCE / Varietal(s): SAUVIGNON BLANC+VIOGNIER --- After attending winemaking school in Mâcon in the late 1970s, Gilles Azzoni settled in Saint-Maurice d'Ibie, Ardèche in 1983. He transitioned to organic farming in 1997, and decided to go even further in his commitment to zero sulfur wines in 2000, now working with his son, Antonin. This is a truly natural wine – nothing is added (no yeast, no sulfur), and nothing is taken away (no filtering or fining.) A blend of 70% sauvignon blanc and 30% viognier, this is dazzlingly refreshing, with sunshine-bright acidity, zesty citrus and floral notes, and a lingering chalky finish! Stuck in the doldrums of summer's dog days? Energize your palate and beat the heat: open this with all sorts of seafood (chargrilled oysters or grilled shrimp and summer squash skewers anybody?).