Friday Sips

One of the quiet leaders of Umbria's Montefalco region as well as Sagrantino, Filippo Antonelli strives to make wines that are both full of character and flavor while retaining freshness and balance and will carry over to the table. Unlike a competitor or two in the region, one needn't search for a pair of tweezers to pull out any oak splinters left behind in the tongue when drinking an Antonelli wine! Montefalco Rosso embodies the link between wine and the area of Montefalco in the landlocked region of Umbria which borders Tuscany, Le Marches and Lazio. Produced from 70% Sangiovese along with 15% each of Sagrantino and Merlot, this wine epitomizes the character and identity championed by Filippo Antonelli.

Aged in large barrels, this wine takes on the vision of what Filippo Antonelli strives for: excellent fruit along with plenty of Umbrian terroir – concentration and depth along with freshness and likability. Savory, generous and very traditionally made. Lots of marionberry, cherry, Italian herbs, and underlying spices. Dry and hearty with excellent vibrancy and length, this wine instantly transports you to Central Italy! Drink with an array of dishes including slow-roasted beef or risotto jacked with mushrooms.

Made with 100% of Umbria's noble Sagrantino grape, Antonelli's approach to this wine is quite contrary to its big brother, Sagrantino di Montefalco, hence the name. Contrario is aged entirely in stainless steel vs. 4 years in wood for the behemoth wine which follows.

Not a little brother by any means, Contrario maintains its power and boldness, this wine has intense depth, structure and backbone along with tempting aspects of wild berry, forest floor, balsamic and undercurrents of anise and tangy earth. Stylish, smooth and cultured, this mouth-filling red can be uncorked now with beef, grilled sausage, lamb or hearty pasta dishes. Drink over the next 4-5 years, this is such a fresh way to look at and approach Sagrantino, don't miss it!

Sagrantino is the spiritual grape of Umbria's Montefalco region and Antonelli does a magnificent job in bringing out its full expression. Rarely seen outside of this area, this is a grape that puts forth large-scaled wines that can age for a long time.

Big-league juice; very deep aromas waft from the glass. Prominent blackberry, sage, cherry pit and balsamic notes follow through to a texture that is palate-staining, layered, complex all while maintaining an airy aspect to it. Plenty of structure for aging a decade and beyond. Enjoy with game dishes like venison, slowly roasted leg of lamb or mature hard cheeses.

A grape of Greek origin that thrives in Central Italy, Grechetto is often utilized in the blend for the other famous Umbrian white wine region, Orvieto, but in the DOC of Colli Martani, it thrives nicely on its own.

The 2012 Grechetto is an Italian slip~n~slide that possesses summery, fresh, leaping aromas of nectarine and stony minerality. Delightful in the mouth with a rich clean middle that is loaded with nervous energy on the back end, it's the perfect wine for lounging by the pool or as an accompaniment for light seafood dishes. Antonelli's Grechetto has a very high "chug factor" that is a must-try for those who like 'em unoaked, blazing and full of spirit.

Newly released! Tuscan Olive Oil with a local connection! We are always supportive of our local friends in their endeavors and ventures, so when we found out that Bob & Sharon Lewis (they also are partners in a vineyard located in Walla Walla) along with their daughter Laurel Boardman were making olive oil from theirs and a friend's property in Tuscany we instantly took notice!

Leonida is named after the family's grandmother and is produced in Northern Tuscany near Lucca, and this particular style of oil is virtually never found outside of the area of Brancoli. The character of this oil carries all the attributes of the region, those being oils of finesse but with no shortage of richness, very classy and floral along with well-integrated and finishing with delicate piquancy. Invite some friends over, break out the bread and oil, and of course a good bottle of wine. For a step up drizzle this on bruschetta. For maximum pleasure though, this makes a great and easy natural "sauce" for grilled fish, from salmon to halibut. And for our carnivorous clientele, could you think of a better dinner than a huge grilled porterhouse, rubbed with garlic, and drizzled with this oil?? Damn it, now I'm hungry!!!