Weekly Specials! 03/10/25
White Wine of the Week
Domaine Saint-Lannes
Cos de la Roque
Vent d'Ouest
Normally $15.99 /
Now on Sale for $12.96
Colombard, Gros-Manseng, Ugni Blanc (Côtes de Gascogne IGP)
How It’s Made:
The third generation of the Duffour Family owns vineyards near a number of limestone quarries. This well-draining soil gives a verve and minerality to this and other of their whites. Refusing to use chemicals in their vineyards, Domaine Saint-Lannes picks the grapes and — from vineyard to winemaking cellar — keeps them from oxygen. They vinify the grape varieties separately, fermenting them at low temperatures and resting them on their lees for three months. Then it’s off to the blend that becomes the Vent d’Ouest.
Why We Like It:
The Vent d’Ouest (“The Western Wind”) boasts a bright minerality that runs around and through the melon fruit of the grape trio. It’s like a New Zealand Sauvignon Blanc’s hipper, cooler sibling.
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.
Beer of the Week
Barrique Brewing & Blending
Talking Machine
Normally $14.99 /
Now on Sale for $13.96 (16.9 oz can four-pack)
English-Style IPA (6.0% ABV)
How It’s Made:
Oh, you don’t even wanna know. Wait, you do? Okay.
Nashville’s Barrique Brewing & Blending goes to town on this English-style IPA. First, they start where you have to start with this type of thing, the malt bill — UK grown Maris Otter malt and a “generous” amount Crystal malt with a pinch of corn sugar to grown an inch. They ferment that mess with London Ale yeast and hop it with UK grown (of course) First Gold and Endeavor hops. As if that wasn’t enough, they dry-hop the beer while it sits in their own custom Burton Union oak barrels. (What!?!)
Why We Like It:
It’s the full fruition of the hard work that you see above with a religious balance between the malts and the hops. Where we will never turn down a rough and tumble, ridiculously bitter American West Coast IPA, the Talking Machine reminds you what a sublime, drinkable treat the original style can be.
Cheers to you, gentlemen. Cheers.