Friday Sips

From one of Catalonia's famed and very fine Montsant producers, brothers Josep and Joan D'Anguera Altaroses is a cuvee of younger vines (15-40 years old) from 100% Garnatxa (Catalan for Grenache) that is organically farmed and then aged in concrete and old barrels.

Sustained, generous scents of black cherry quickly jump into licorice and cocoa tones with engaging nuances of cracked pepper and roasted earth. The attack is round, concentrated, clean and very fresh with tannins that are delicate and smooth. Everything showcases the fruit, which follows up with a long finish. Demonstrative of the entire D'Anguera philosophy and personality, this very expressive wine is a harmonious reflection of authenticity and fruit. Ideal with a mushroom tart, grilled or braised pork loin.

A classic Autumnal red wine, this 100% Gamay is made from Willamette Valley fruit and has a definitive Loire Valley influence. Scott Frank is one of Oregon's "en feu" producers who is making some of the most compelling wines in Oregon. Influences here are more Loire than Burgundy and recently he featured a t-shirt on his Facebook page paying wine homage to the seminal band, The Minutemen stating "We Vinify Econo"!

Soulful and cerebral like the man himself, raspberry, sandalwood, pronounced jasmine and pepper roll from the glass. Ardent and fruit-driven with plenty of mineral tones which bring brightness to the sumptuous finish, this is the epitome of what the French would call "vin de soif". Drink this wine in Rabelais porportions with anything lamb, a chicken drumstick, fresh mushrooms, or (no joke) carnitas!

Not your ordinary Cotes-du-Rhone but one from the great Cornas masters! From the cooler climate, 45th parallel Northern Rhône Valley and 100% Syrah, this fascinating, refined and aromatic specimen is made with portions of declassified Cornas as well as older vines surrounding the region. If you like numbers it also possesses a 90 point review from The Wine Advocate.

Plenty of vivid aromatics are present with loads of plum, tea-leaf and dark chocolate underlying graham-like spices and smoked olive from the granitic soils. Lacy, crunchy and dry red in the mouth, one feels the seduction of the region as the wine touches and coats the palate but never gets heavy or obnoxious. Lively and very deceptive with its extension and ground pepper tones. Do this one with grilled chicken or pork over the next 4-6 years. If you like the finest of the Rhone, order this one immediately!

Nino Pieropan would make a cool uncle. Could you imagine, all the Soave you can drink, weekend trips to Venice, not to mention all the chicks. Seriously though, we have to say that Nino Pieropan is making some of Italy's greatest white wines from one the once maligned appellation of Soave. There was a time that Soave was a maligned region known for cheap, over cropped, jug wines made by huge agri-business wineries. In modern times serious, artisan winemakers have led this ancient region back by producing some of the most compelling white wines of the world and at the top of the pyramid along with never selling out has been Pieropan. Today Soave is completely different then it was just twenty years ago and Pieropan's single vineyard gem called Calvarino is as good as they come.

Beautiful aromatics swirl from the glass with notes of mineral, lemon, white flowers and mushroom. There is a deep level of old-vine concentration that is mouth-coating and rich yet it is bone dry, with excruciatingly refreshing citrus notes of lemon, lime, tangerine, and even more mineral with the earth lingering beneath. This wine is a testament to old vines and beautiful craftsmanship and knowing when to let your amazing site just speak for itself. An excellent choice for crab or grilled salmon, this wine is also quite an experience with 5-7 years of bottle age with a good Taleggio cheese or fish in a cream sauce.