Weekly Specials! 03/03/25
Red Wine of the Week
Ciacci Piccolomini d'Aragona
Toscana Rosso
Normally $20.99 /
Now on Sale for $16.96
Sangiovese, Syrah, Merlot, Cabernet Sauvignon (Toscana IGT)
How It’s Made:
The Bianchini family gained control of the Ciacci Piccolomini d’Aragona Palace outside of Montalcino, in Tuscany, in 1985. However Giovanni Bianchini’s relationship with the estate pre-dated that acquisition, and grape growing and winemaking on the estate pre-dated his relationship with the estate even more. The Bianchini family still runs the estate today. Ciacci ferments the grapes for this red blend in stainless steel before aging the wine in cement vats.
Why We Like It:
The Ciacci Toscana Rosso IGT boasts a nice mix of sour cherry fruit notes with bold, ashy tannins giving the wine structure and making it surprisingly bright for how full-bodied it is. Like so many friendly Tuscans, it cries out to go with food, from vegetable ragouts to meat and cheese dishes.
White Wine of the Week
Fairfax Wine
Chardonnay
Normally $12.99 /
Now on Sale for $9.96
100% Chardonnay (Santa Lucia Highlands AVA)
How It’s Made:
The Santa Lucia Highlands AVA encompasses terraced vineyards on the east-facing slopes of the Santa Lucia Mountain Range in Monterey County, in California’s Central Coast region. Spanish invaders first planted grapes there in the 1790s, but it wasn’t until the 1970s that vintners saw the area’s potential for focused grape production. Fairfax Wine Company has fermented and aged this Chardonnay in stainless steel, for the most part. They’ve allowed some of the grapes to go through malolactic fermentation, and afterwards they’ve aged those grapes’ wine in oak.
Beer of the Week
Bluejacket
Company Porter
Normally $13.99 /
Now on Sale for $12.96 (16.9 oz can four-pack)
English Inspired Porter (4.1% ABV)
How It’s Made:
DC’s Bluejacket Brewery makes this porter in collaboration with British beer writer and historian Ron Pattinson. He’s the author of The European Beer Guide. He writes regularly for Beer Advocate Magazine. Writing mostly about British beer styles and history, he’s written — if not the book on porters — a book on porters — Porter!.
Why We Like It:
This porter is all about what they’ve done to the malt and what the malt can do for you! Although, we can’t really speak to the work the hops are doing since, in true Porter style, they fold so seamlessly into the bite of the malts’ roast that you can’t really tell where one starts and the other ends. Deeply tasty, the Company Porter is full of high black coffee notes with acid on the finish. We love how surprisingly rich it tastes despite being light-bodied.