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Free Wine Tasting - Friday - Discounted 10%


Bird-themed wines for Turkey Day! And if eating a Thanksgiving bird isn't in your plans, you can look at one on your wine label! Here are some tasty perfect-for-food wines, a delicious way to celebrate the season. 

Pheasant's Tears Kakhuri Mtsvivani Kakheti 2016 - ORGANICALLY GROWN + LOW INTERVENTION + SKIN FERMENTED + VEGAN

Country: GEORGIA / Region: KAKHETI / Appellation: KAKHETI / Varietal(s): KAKHURI MTSVIVANI --- Pheasant’s Tears was founded in 2007 by John Wurdeman, an American painter who moved to the Georgian town of Sighnaghi to follow his twin passions of wine and art, and Georgian winemaker and farmer Gela Patalishvili. The name Pheasant's Tears comes from a Georgian folktale in which the hero claims that only a truly exceptional wine could make a pheasant cry tears of joy. A ninth generation winemaker, Gela has an extensive knowledge of the entire growing region of Kakheti, one of Georgia's main wine districts. Together, John and Gela seek to make natural wines while preserving Georgian winemaking traditions. Made from the native Kakhuri Mtsvivani ("green") grape, this wine is delightfully aromatic, with good freshness and exotic notes of dried stone fruits, candied rose petals, and a nutty, spicy, lightly-tannic finish (thanks to skin contact). Don't be scared off by the sediment (it's bottled unfiltered and unfined) – this makes a fabulous match with garlic-roasted chicken with herbs, or chestnut-roasted fig stuffing.

Tornesi "il Canto del Cuculo" Sangiovese 2015 - ORGANICALLY GROWN

Country: ITALY / Region: TUSCANY / Appellation: N/A / Varietal(s): SANGIOVESE --- The Tornesi family has deep roots in the ancient Brunello town of Montalcino, having owned land in the area since the 1700s. In homage to Tuscan tradition, they farm organically, allowing the wines of Mauritzio Tornesi to fully express the character of the iconic countryside where they are grown – an embodiment of the "contadino" (peasant) spirit. Starting with grapes from a superb vineyard site in the town of Montalcino, the steep terrain and 30-40 year old vines yield juicy, generous wines. Apart from their classic Brunello di Montalcino, Mauritzio and his two daughters also produce a Rosso di Montalcino. If Rosso di Montalcino is a "baby Brunello" then "Il Canto del Cuculo" (song of the cuckoo) is a "baby Rosso". Made from the youngest vines blended from all three vineyard sites, and vinified in stainless steel, grapes that don't end up in Brunello or Rosso find a delicious home here. Bursting with lively red berries and hints of earth and spice, the result is a fresh, rustic, yet delicate expression of sangiovese. Try this with oven-roasted caramelized Brussels sprouts and wild mushroom risotto with Parmesan. 

Yannick Pelletier "L'Oiselet" Vin de France 2016 - ORGANICALLY GROWN + LOW INTERVENTION

Couuntry: FRANCE / Region: LANGUEDOC-ROUSSILLON / Appellation: VIN DE FRANCE / Varietal(s): CINSAULT+GRENACHE+SYRAH --- Yannick Pelletier farms organically, mostly manually, de-stemming and hand-sorting fruit. A great proponent of natural winemaking, Yannick is a perfectionist in the vineyard. His parcels of 15-70 year old vines are scattered around the village of Saint-Nazaire de Ladarez near Béziers, on a mix of schist, limestone, and pebble soils. After a career in marketing, Yannick was trained in winemaking by local legend Didier Barral, beginning his own winemaking career in 2004. In the cellar, like in the vineyards, his goal is to keep inputs to the bare minimum. He also adopted a gravity-flow approach and light filtration techniques. "L'Oiselet" (baby bird) is a blend of equal parts cinsault, grenache, and carignan. The cinsault is de-stemmed and macerated for 15 days, while the other two varieties macerate from three weeks to a month, before aging for 18 months in cement vats. Fermentation occurs with indigenous yeasts and no sulfur is added whatsoever. This offers up generous flavors of rich dark cherry compôte and warm spices, all on a medium-bodied frame. Elegant, integrated tannins on the finish make this a lovely choice for farro with shallots, mushroom and dark miso-tahini sauce.