First Mile Kitchen Bradley Fair

Place: Marlborough, New Zealand New Zealand’s proximity to the South Pole provides long sunlight hours, and cooler temperatures. Add that Marlborough has incredibly nutrient rich soils and you have the formula for one of the most exciting flavor profiles known to modern wine drinkers: New Zealand Sauv Blanc. Grape: Sauvignon Blanc Mother to Cabernet Sauvignon, this grape's name translates to “Savage (Wild) White”. It is indeed wild with fruit and herb, aromas bursting out of the glass and a seemingly never ending acid profile to keep the guest salivating and coming back for more. Flavor: This wine does NOT need your help. As the highest selling wine on the list by far; I would suggest choosing a different wine as a personal favorite. The guests will find this one on their own. Vibrant lime, gooseberry, passion fruit, elderflower, fresh basil, grass, and yeah… it's pretty dang tasty. Can pair with any seafood, but goes very well with the pesto pasta.

Domaine (Passy) Le Clou Prices: 3oz-$11.50, 6oz-$23, Bottle-$69 Place: Chablis, Burgundy, France This region is known for making the most respected and high quality unoaked Chardonnay in the world. Grape: Unoaked Chardonnay Very neutral, clean and easy to drink, with enough body to pair with heavier dishes than it feels like it should. Flavor: How is a Chablis an upgrade to a regular unoaked Chardonnay. 1. Concentration: the light and bright fruit flavors are much more in-depth. Riper green apple, and a more pure yellow pear with fresh lemon. Chablis also brings complexity; the fruit is not only structured by the acidity, but also by a stone and steel like minerality, that makes the wine seem more dry. This is a great wine for oysters and other light fish dishes.

Napa Valley, California This region has power, richness and an awe-inspiring smoothness that is unmatched. Grape(s): Oaked Chardonnay To many a winemaker, Chardonnay is the blank canvas that they can truly show off their skill with. Traditional California Chardonnays are not only heavily oaked, but also go through extended lees contact and a process called malolactic conversion. These techniques add layers of richness in the form of baking spices, brioche, butter, cream, nuttiness and more Flavor: This wine contains all of the flavors mentioned above plus an array of tropical fruit flavors and the acidity to make it not feel overblown. This is very difficult to do in Modern day Napa. The wine is a joy to drink. It does not need food and in fact can be too powerful for many dishes. It is best with the lobster spaghetti and eastside chicken.

Gobelsburg Prices: 3oz-$6.50, 6oz-$13, Bottle-$39 Place: Kamptal, Austria A colder, higher elevation subregion of Austria, that still has access to generous amounts of sunshine. Grape: Gruner Veltliner One of the few unique grapes that can claim that it sometimes tastes more like savory fresh veggies than fruit. Flavor: A delicious wine that will need the help of the staff to sell. Despite the above statement, this wine still has a core of green apples, green pears and lemon peel. Those fruits are backed up with an acid structure so unique and exciting it's almost electric. The palate hums with life as the tongue goes numb from a szechuan pepper like essence. White pepper, fresh spring green beans, and white horse radish join the party on the bitter, yet appetizing finish. Pair with any vegetable or seafood on the menu.

Kumusha Prices: 3oz-$4.50, 6oz-$9, Bottle-$27 Place: South Africa Grape: Chenin Blanc Structure: Dry, Bright, Medium bodied. Flavor: Green Pears and yellow apples Pairing: Lobster Spaghetti Why: Bright enough to match the seafood and cut through the richness. The medium body keeps the richness from overpowering the wine. Neutral enough in flavor to allow the sweetness of the lobster to come through. Bottle Upgrades If they want to taste more South African White Wine: Lovely Creatures Chardonnay from Western Cape South Africa- $48 If they want to taste a classic Chenin blanc: Dom Racauderie “Gautier” from Vouvray, Loire Valley, France-$48 Though it is from France, this is the most popular white grape grown in South Africa. Soft, bright, medium bodied and slightly wild. Flavor: Like described above, this wine is soft and bright, not overly complex, but absolutely delicious and crushable.

Place: Marlborough, New Zealand New Zealand’s proximity to the South Pole provides long sunlight hours, and cooler temperatures. Add that Marlborough has incredibly nutrient rich soils and you have the formula for one of the most exciting flavor profiles known to modern wine drinkers: New Zealand Sauv Blanc. Grape: Sauvignon Blanc Mother to Cabernet Sauvignon, this grape's name translates to “Savage (Wild) White”. It is indeed wild with fruit and herb, aromas bursting out of the glass and a seemingly never ending acid profile to keep the guest salivating and coming back for more. Flavor: This wine does NOT need your help. As the highest selling wine on the list by far; I would suggest choosing a different wine as a personal favorite. The guests will find this one on their own. Vibrant lime, gooseberry, passion fruit, elderflower, fresh basil, grass, and yeah… it's pretty dang tasty. Can pair with any seafood, but goes very well with the pesto pasta.

Place: Alsace,France On the French/German border everything here, the food, the wine, the architecture, the accents, the personalities, etc are a perfect combination of the 2 cultures. this region is more dry, warm and receives more sunshine than anywhere else in France. This can be tasted in the rich complexity of the wines. Riesling is another aromatic grape, but unlike the over the top approaches of Torrontes or Sauv Blanc; Riesling’s aroma has a controlled and regal personality to it. Roses, ripe apples, lemon and lime are common notes to be found. Flavor: even though the menu will say dry Riesling; many will dismiss it because they assume all Rieslings are sweet and therefore beneath them. This wine is dry, bright and complex with a tension to its texture that makes you sit up and take notice. This wine pairs with complex, but not overly heavy fish, chicken and pork dishes. It will also do well with all of the pastas except for the bolognese.

Biokult (Served Chilled) Prices: 3oz-$6.50, 6oz-$13, Bottle-$39 Place: Austria Grape(s): A blend of 2 red grapes Pinot Noir A hauntingly, almost seductively aromatic grape with high acidity and low tannins. Zweigelt Austria’s most planted red grape. Makes wines that are tart, light and fruity. Flavor: This wine (and how we serve it) breaks the rule that states you can only have white wine with seafood. Pairs excellent with our more complex seafood dishes, like the halibut.

Blaye, Côtes De Bordeaux, Bordeaux, France Blaye has been putting in the work to be noticed in a sea of high quality and expensive wine. It makes Merlot based blends that can often taste much better than what was paid for it. Merlot 87% A very dry, high alcohol wine that finds balance in its rich and rounded red fruit flavors and how well it integrates with oak. Cabernet Sauvignon 10% A wide range of fruit flavors from red to black, that always have density, but never seem out of control due to the grapes natural balance of acidity and smooth, yet firm tannins. Cabernet Franc 3% Cabernet Franc has thinner skins than Cab Sauv and therefore makes wines that are less tannic and with lighter red fruit. It also has higher acidity and more herbal flavors than Cab Sauv. Flavor: Big delicious, earthy fruit with very dry and savory tannins.

Colossal Place: Portugal Grape(s): A blend of 3 red grapes Touriga Nacional The flagship red grape of portugal. Known for deep dark and rich fruit flavors and high tannins. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Tempranillo The flagship grape of Spain that is often used in Portuguese blends. Very simple in its flavor of tart cherries and strawberries it brings a lighter balance to the blend. Flavor: The first crushable red on the list. Very smooth, very tasty, but still taking the guests on an adventure with Portuguese wine. A lovely short rib pairing.

Coto De Imaz Place: Rioja Reserva, Spain Spain’s most famous region. Known for complex yet light reds due to long oak aging regiments of tempranillo. In Rioja, Reserva means that the wine has been aged a minimum of 3 years, with at least 1 year in Oak (this wine spends a year and a half in oak). Grape(s): Tempranillo The flagship grape of Spain.. A light, oak loving, red with very simple flavors of tart cherries, strawberries and dried herbs. Flavor: One of my favorite wines on the list, the Tempranillo steps aside to really let the oak flavors shine. This wine is very dry with aromas of cedar, leather, smoke, burnt vanilla, roasted hazelnut and dried cherries. I think it pairs with just about anything, but probably does best right in the middle with the pork chops, eastside chicken and sausage and pretzels.

Jax Y3 Prices: 3oz-$10.50, 6oz-$21, Bottle-$63 Place: Russian River Valley, Sonoma, California THE prestige sub-region for California Pinot Noir is Sonoma’s Russian River Valley. Known for packing as much fruit flavor into the grape as possible without sacrificing finesse and backing it up with cola-like savoury sweet spices Grape(s): Pinot Noir A haunting, almost seductively aromatic grape with high acidity and low tannins. Flavor: This wine takes the already intensely aromatic profile of Russian River Pinot and adds a large helping of oak (which adds to the price). Ripe blackberries and raspberries dance on the tongue in sync with notes of vanilla, cinnamon, toast and chocolate. Another wine that does not require food to be great. Best suited for lovers of lighter wines who want to go big with a ribeye or short rib.

Place: Mendocino, California Wines from this region tend to be consistently crisp, clean and complex. Cabernet Sauvignon 84% A wide range of fruit flavors from red to black, that always have density, but never seem out of control due to the grapes natural balance of acidity and smooth, yet firm tannins. Merlot 10% A very dry, high alcohol wine that finds balance in its rich and rounded red fruit flavors and how well it integrates with oak. Malbec 4% Black, purple and blue fruits all join the party with this juicy, yet spicy, slightly herbal and slightly earthy grape Petit Verdot 2% A grape used mostly for blending, known for adding tannin, color and body. Flavor: This wine abounds with complexity in the aroma and the nose without ever feeling heavy. A delicious gem that is light enough to have ample room for pairing even though it is predominately cab. The Marietta Arme is my favorite filet pairing with the trio of sauces added!

Skyfall Place: Columbia Valley, Washington State This is NOT Seattle. On the east side of the Cascade mountains that splits the state in 2 lies a desert where most of the high quality wine grapes are grown. Warm days and cold nights produce wines with abundant fruit flavors balanced by delicious acidity. Grape(s): Merlot A very dry, high alcohol wine that finds balance in its rich and rounded red fruit flavors and how well it integrates with oak. Flavor: Very easy to drink and very delicious with just enough tannin, acidity and oak structure to be taken seriously. Great for people that want a steak wine that does not come across as overly dry.

Tomaiolo Place: Chianti Classico Reserva, Italy The most famous wine region in Italy. Chianti is located in Tuscany (Central Italy). It became so popular that the region was allowed to expand and a designation had to be made for the high quality grapes made from the original area (Classico). In Italy, Reserva means the wine has aged at least 2 years in oak (with a minimum of 3 months spent in the bottle) Grape(s): Sangiovese The most famous of the hundreds of Italian grapes. Known for being high in tannins and acidity(very dry), but also high alcohol (warm and full flavors). Flavor: Concentrated flavors of bright dusty cherries, tomatoes and italian herbs. Dry and tart yet somehow also smooth (that’s the reserva at work). This wine screams to be served with the bolognese!

Sauternes is the honeyed wine from Bordeaux that actually has no honey added to it. The wine gets its concentrated flavor from a noble rot that also provides flavors of dried apricots, lemon curd and ginger.

Fonseca Bin 27 RUBY Port 1oz-$4 3oz-$11 As the least aged of our desert wines Fonseca is the most fruity with flavors of sweet berries and plum jam. Pairs best with light desserts and fruit

Inniskilin Riesling Ice Wine 1 oz-$10 3oz-$29 One of the highest quality styles of wine in the world, this electrifyingly sweet and tart wine comes from Canada. Only the best grapes are left on the vines to freeze and then gently picked by hand and pressed softly to provide a super sweet, concentrated, and clean flavor like no other. Pairs best with light desserts like Lemon Butter cake and vanilla ice cream

Another Riesling? Yes! This time it is one that is affected by the same flavor concentrating noble rot as Sauternes. This creates a dizzyingly delicious and aromatic dessert wine.

With a distinct orange marmalade flavor, Tokaji is one of the sweetest dessert wines in existence, but Furmint's (the grape used for Tokaji) high acidity keeps this delicious wine in balance.

Taylor Fladgate 20 Year Tawny Port 1oz-$9 3oz-$21 The extra years in wood make this the most complex tasting dessert wine on our list. Rich, with a spicy nose, this offers flavors of fig, dried apricot, mango and ginger. Pairs best with heavy full flavored desserts like Mousse or Chocolate Cake

The Sparkling revolution in Britain is real and it won't be stopped! This is a lovely and sophisticated competitor to Champagne. A very dry and bready sparkling that would go great with our sourdough or French onion soup.

This is our only sparkling non-champagne vintage wine. Not only that, it is the ONLY sparkling wine on our list with no added sugar. This chardonnay, pinot noir blend is bone-searingly dry. Should be paired with the most delicate of seafood or by itself as the most ultimate palette cleanser.

This fully dry and fully sparkling Pinot blanc blend from the northern lower elevations of the Alsace (Bas Rhin) is just more proof that the Pinots can do just about any style of wine well. The Crab/Lobster Rangoon app would go lovely with this.

Prestige: A Champange blend that is only used in the very best years. This wine tastes of White pear, and white flowers plus green apples. Perrier Jouet is known for their delicate and floral style of Champagne which matches the beautiful Japanese white flower design of the bottle. It makes sense that 2013 was a prestige year for Perrier as that was an excellent Chardonnay crop. A cool spring, delayed the growing season, but no other difficulties lead to a delicious year that rated 94 points from wine spectator. 50% Chardonnay, 45% pinot Noir and 5% Pinot Meunier. Iight, then aromatic with a little bit of serious funk on the finish. Prestige cuvees have to be aged at least 3 years on the lees(yeast)

Place: Marlborough, New Zealand New Zealand’s proximity to the South Pole provides long sunlight hours, and cooler temperatures. Add that Marlborough has incredibly nutrient rich soils and you have the formula for one of the most exciting flavor profiles known to modern wine drinkers: New Zealand Sauv Blanc. Grape: Sauvignon Blanc Mother to Cabernet Sauvignon, this grape's name translates to “Savage (Wild) White”. It is indeed wild with fruit and herb, aromas bursting out of the glass and a seemingly never ending acid profile to keep the guest salivating and coming back for more. Flavor: This wine does NOT need your help. As the highest selling wine on the list by far; I would suggest choosing a different wine as a personal favorite. The guests will find this one on their own. Vibrant lime, gooseberry, passion fruit, elderflower, fresh basil, grass, and yeah… it's pretty dang tasty. Can pair with any seafood, but goes very well with the pesto pasta.

Wagner (Chilled) Prices: 3oz-$8, 6oz-$16, Bottle-$48 Place: Fingerlakes, New York Almost all of New York gets too cold for high quality grapes to be grown, but far inland (to protect from the Atlantic storms) pressed against the great lakes, the climate is just temperate enough. The deepness of the lakes create a high pressured dense mass that changes temperature very slowly. This affects the surrounding vineyards, keeping the weather from becoming too hot or too cold. Grape(s): Cabernet Franc The father of the King. Cabernet Franc has thinner skins than Cab Sauv and therefore makes wines that are less tannic and with lighter red fruit. It also has higher acidity and more herbal flavors than Cab Sauv. Flavor: Fresh, tart, dry and slightly bitter cranberries. This wine will wake you up, like being splashed with cold water in the morning! This is my selection for a red wine to go with simple seafoods. It does wonders alongside oysters or caviar.

The Xinomavro grape would be a superstar if grown in Italy or France. As it is, it is one of the most impressive and noble Greek varietals. A hauntingly beautiful warm spice aroma backed up with seriously dry tannins, tasty red fruit and a light body; this wine is a treat that pairs well with Salmon all the way to our filet. Similar to our Chianti Classico; it is a very versatile food wine.

Nerello Mascalese is Sicily's finest grape. Grown on the slopes of the volcanic Mt. Etna. This grape is light and aromatic. Like Pinot Noir, but with classic Italian red flavors of dried herbs and cherries.

A light, bright and dry wine that tastes of green apples, sea salt and lemons. This wine from the Loire Valley France pairs best with oysters, caviar, halibut and the fish and chips.

Place: Eola-Amity Hills, Willamette Valley, Oregon A newer sub-region of Willamette that has a combo of volcanic soils, warm days and cool nights that create vibrant wines with contradicting flavors. Not to be confused with Pinot Grigio (same grape, but different style of winemaking). Pinot Gris is the French style and clone that lends to later harvesting and longer times spent fermenting with the pinkish skin of the grape. This causes richer, more developed and sometimes funkier flavors. Flavor: If an orange, juicy red apple and a mushroom had a baby. That’s what this wine smells like. Why would we carry a wine that tastes like this? The way the flavor melds and blooms with the miso butter and ginger carrot broth of the Halibut risotto is something glorious to behold. Feel free to replace the word “mushroom” with “slightly earthy” when describing it to guests. Black truffle pasta of course is another good pairing suggestion.

Place: Sierra Nevada, California Too far in land to derive great influence from the fog and cooling winds of the San Francisco bay; this area gets its quality from altitude. Extremely high vineyards combined with California sunshine create blistering cascades of precise fruit flavors. The depth, richness and brightness have to be tasted to be understood. Grape(s): Mountain Syrah This is the same grape as the other Syrahs, but this high up, it can taste like a completely different grape. It is still a dark fruit grape that brings lushness, lovely texture, umami and spice; but now with the extra zing of altitude driven acidity. Flavor: There are no preservatives in this wine and it goes through a several year bottle aging process that makes it complex, yet delicate (this is why we have to coravin it). It doesn’t exactly need food. Instead of full entrees it probably goes best with sauces that are tart yet darkly flavored. That sauce, and Ponzu come to mind.

Blue Quail Prices: 3oz-$7, 6oz-$14, Bottle-$42 Place: Mendocino, California Just North of Sonoma County, this up and coming wine region is becoming a go to alternative to the ever increasing temperatures of the regions closer to the equator. Wines from this region tend to be consistently crisp, clean and complex. Grape: Unoaked Chardonnay Very neutral, clean and easy to drink, with enough body to pair with heavier dishes than it feels like it should. Flavor: Simple and refreshing. A great, “don’t think, just drink” wine. Mendocino provides more acidity than many other Chardonnays at the same price. Tastes of yellow apples, melons, and bright pears. Can pear with any seafood dish.

Iris Place: Willamette Valley, Oregon An American wine region that is becoming extremely popular, mostly due to the quality of the flowery, earthy and delicate style of Pinot Noir it produces. Guests will derive great satisfaction from correcting your pronunciation of “Willamette” Grape(s): Pinot Noir A haunting, almost seductively aromatic grape with high acidity and low tannins. Flavor: The above descriptions describe this wine quite accurately. Delicate versions of Pinot Noir LOVE red fleshed fish. Salmon and Tuna all day.

Michael Browne 'Chev" Pinot Noir 2018 3oz-$15, 6oz-$30, Bottle-$185 This Pinot Noir comes from the Russian River Valley in Sonoma California which is famous for being cool enough for making world class Pinot noir. This wine not only comes from superior vineyards, but also goes through quite a complex wine making process. It is fermented and aged in a dizzying mix of vessels. Fermented in: 75% open topped stainless steels (promotes clean flavors while also allowing wild yeast to add uniqueness. 25% Concrete (this allows the wine to evenly aerate, developing deeper and richer flavors and colors. 5% Whole cluster (leaving the stems on the grapes which adds a hint of herbal aroma). Aged in: 44% New French oak (adding richness and subtle cooking spices to the flavor) 30% twice used French oak (a less pronounced layer of flavor that helps the wine mellow out) 5% concrete tanks. The combo creates a wine that tastes of berries and bramble; savory spice, black tea and vanilla bean.

This wine is from Pauillac. A sub region of Bordeaux known for creating Cab based blends with extreme concentration of flavor due to the deep gravel soils there. This wine made wine spectators' top 100 list at #10, here are their tasting notes This has a very large-scaled yet properly proportioned core of cassis, plum and blackberry fruit flavors that are remarkably pure and focused. Buried deep within is a sleek, vibrant iron spine that drives the finish as the fruit keeps pace. Extra savory, tobacco and cedar nuances fill out all the remaining available space. A towering wine, with a buttoned-up feel. Cabernet Sauvignon and Merlot. 2020 in Bordeaux was troublesome with its wet spring, and very hot Summer, but the best wine makers were able to produce powerful wines with savory accents. Compared to its neighboring 2nd Cru Chateau, the delicate and silky Pichon-Longueville Comtesse; the Baron's wines are all about the power derived from New Oak and deep gravel.

Amicone, Veneto, Italy 3oz-$5.00, 6oz-$10, Bottle-$38 Made from the Corvina grape, this Northern Italian grape is grown just east of Verona, the town of Romeo and Juliet fame. Corvina is a light and slightly spicy grape, but the region is famous for drying out the corvina grapes that add a richness and depth that is hard to find anywhere in the world. When the grapes are dried a minimum of 60 days, the wine is called Amarone. This wine is so affordable because the grapes are not put through the full aging process. The Amicone is basically a baby Amarone ( Amarone Bambino?) The smooth fruit and warm spice character make this the perfect choice for our wine of the month to pair with the smooth crooning and swinging good times of Anthony Dominick Benedetto better known as Tony Bennett.

Penley “Phoenix” Place: Coonawarra, Australia Coonawarra is famous for its distinctive red terra rosa soils and the style of Cabernet. Well structured with powerful dark fruit that coincides with heady aromas of mint and eucalyptus. Grape(s): Cabernet Sauvignon The King. A wide range of fruit flavors from red to black, that always have density, but never seem out of control due to the grapes natural balance of acidity and smooth, yet firm tannins. The bringer of joy. Flavor: What was said above should cover it. Pair with steaks and cooked savoury greens.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

La Purisma Place: Jumilla, Spain This South East region of Spain is HOT, and only the hardiest of grapes can survive. The Mediterranean sea provides just enough cooling influence at night to allow this to be a quality wine region. Grape(s): A blend of 3 red grapes Monastrell (Mourvedre in France). A moody, dark fruit, savory and very dry grape that really shines in hot weather environments. Syrah A dark fruit grape that brings lushness, lovely texture, umami and spice to the blend. Garnacha (Grenache in France) Another heat lover, but its thin skins produce a wine of rich juicy red fruit of high alcohol, but low tannins. Flavor: This wine could be a challenge to our customers; but its big rich and savoury flavors allow us to pair it with fatty, funky and heavy dishes like Lamb.

$68 per bottle The price reflects how much less famous this region is than the Russian river valley, but the winemaker makes this wine a unique contender by toasting the grape stems before fermentation. Yannic wants to see if he can taste the effect of the toasted stems and if the flavors outperform the price point.