Pairings for August 13 at Red Wagon Organic Farm:
Domaine Maestracci 2014 E Prove—This is one of the more interesting wines I've tried in awhile. The grape here is Vermentino, a Mediterranean grape variety that originated in Northern Italy. Today it is the most important grape on the French Island of Corsica. The proximity to the ocean and the extreme daily temperature variations make ideal growing conditions for Vermentino, producing intensely flavorful wines. Domaine Maestracci is located high in the foothills of the Mont Grossu Mountains on a unique granite plateau known as “U vino di E Prove” or “the wine of the Prove”. It is here that some of the most aromatic wines of Corsica are produced. With a steely citrus note, aromas of fresh peaches, a crisp acidic backbone, the “E Prove” Blanc, makes an ideal partner for many different foods. There is a salty, briny character and a slight nutty tone that linger on the rich finish. $25.98
Goisot 2012 St. Bris Corps de Garde—Burgundy is a region I love and hate. I love the wines, the expressions of the simple Chardonny and Pinot Noir grapes. I hate the ever increasing prices. In search of better bargains, look to the outskirts of the region. This wine is from St. Bris, which is located near Chablis. Interestingly enough, wines from St. Bris are only allowed to use the Sauvignon Blanc grape, in stark contrast to the rest of Burgundy. The Goisot family is practising biodynamic, and I have found all of their wines to offer great value. This wine comes from two small plots of the ancient Fié Gris grape, an ancestor to the modern Sauvignon. After hand harvesting, the grapes are pressed and fermented with indigenous yeasts in stainless steel at cooler temperatures. Aging occurs in tank. Look for the signature aromas of Sauvignon in yellow fruits, citrus, and mineral. On the palate, look for a richness of extraction and a medium body, with citrus, herbs, and mineralty. If you like Sancerre or Pouilly Fume, this is similar yet different at the same time. $37.98
Occhipinti 2014 SP68 Bianco—Arianna Occhipinti is one of the leaders of the natural wine making movement. Vineyards are cultivated organically, fermentation occurs only with indigenous yeasts, long periods of skin contact are used, and only minimal doses of sulfur are added along the way. What this makes for in the end is a fun, individualistic, interesting, and most of all delicious bottle of wine! Hailing from Siciliy, this white blend of the native Albanello and Zibibo (aka Muscat of Alexandria), was harvested early enough to maintain high natural acidity and fermented bone-dry, all steel aged and bottled young. This wine is rich on the nose and palate, with bold spring wild flower aromatics. The palate starts off almost like a White Burgundy, with buttery honeysuckle and excellent viscosity. A touch of nuttiness on the finish lingers on the finish, along with the indefinable element of skin contact. Such a good food wine! Like many of my favorites, this wine speaks of both a place and bears the mark of the maker: it is distinctively both Sicily and Occhipinti. $44.98
Sottimano 2014 Maté—While quality has always been high at Sottimano, it was the exceptionally well received 2006 vintage that really put them on the international radar. This estate in Piedmont, Italy is committed to organic viticulture, and they produce a range of Barbaresco single vineyard wines as well as some fun and interesting wines from local indigenous grapes, such as this one. This wine is made of the grape Brachetto, which is normally used to make a slightly sweet sparkling red wine. In this case, the wine is fermented dry and there is no sparkle at all. Produced from 35 year old vines, the grapes are fermented by indigenous yeast with the skins for 8 days before pressing. The resultant wine is aged in stainless steel for 8 months, before being bottle without fining or filtration. With a bright ruby color, aromatics are the key to this wine. Spices, rose petals, fresh herbs, cherries, honey... the list goes on. A medium bodied wine with lower tannin and a fair amount of acidity make this wine a great pairing with appetizers and lighter entrees. $29.98
Il Colle 2013 Rosso di Montalcino—While many know the joys of Brunello, that most exquisite Tuscan example of the Sangiovese grape in action, many are also familiar with how pricey Brunellos often get. In many cases Brunello’s younger brother, the Rosso di Montalcino, can be a terrific and amazingly affordable stand-in. Typically the second wine from each estate is released slightly earlier, and is sometimes made from younger vines, but other than that the same expertise brought to the high-end wine is also applied lovingly to these approachable and delicious younger wines. We recently discovered this fantastically delicate example from a very small family producer. It shows notes of raspberries, plums, currants and cherries with hints of iris, lavender, violet, licorice, myrtle and rhubarb. An incredibly complex wine with all the definition of a Brunello, but for half the cost! $38.98
Guglierame 2012 Ormeasco di Pornassio—The AA Guglierame Winery, currently run by brothers and sister, Raffaele, Agostino and Elisa Guglierame, comprises approximately 2.5 hectares of vineyards, passed down from generation to generation, by the Marquises of Clavesana. The cultivation of the Ormeasco vine was introduced in 1299 with the Statute of the Gestores Universitatis Pornaxi drafted by the Notary Gandalini. Ormeasco wine has received recognition by being accorded its own D.O.C status, called Ormeasco di Pornassio. Ormeasco wine has a dry, slightly bitter taste which, combined with its aroma, makes it extremely pleasant. It is still today produced in the ancient wine cellars of the Mediaeval Castle of Pornassio, using traditional methods and aged in oak barrels of medium capacity to improve its quality, which is optimised with ageing. With a ruby red colour, vinous aroma and dry, pleasant and slightly bitter flavour, fairly full-bodied, it is a wine that goes well, served at room temperature, with game, roasts and meat in general. $46.98
Andy Rose of the Boulder Wine Merchant has chosen wines to accompany our menu. There is more than one wine available for each course to allow you to choose the wine or wines that best suit your taste and budget. These wines are available for purchase from the Boulder Wine Merchant, and will be delivered to you at the table. Wine purchases are limited to one bottle per guest in the party. A small delivery and handling fee has been added to the retail price of the bottle.
For insurance reasons, guests may not bring their own alcoholic beverages to a farm dinner.
The deadline for purchasing wine for the Red Wagon Farm Dinner is
8 PM on Wedensday, August 12.
Triennes 2014 Rosé—This project was started in 1989 by three friends- Jacques Seysses of Domaine Dujac in Morey-St-Denis, Aubert de Villaine of Domaine Romanée Conti in Vosne-Romanée, and Michel Macaux, a Parisian. If you are any kind of fan of Burgundy, you will recognise two of those names as some of the most famed, expensive, rare, and best producers in the whole of the country of France. As a producer of wines with terroir, the focus of Domaine Triennes has always been in the vineyard. Situated just thirty miles from the Mediterranean coast, the aim is purity with a classic expression of the soil and environment – simple winemaking without cosmetics. From the hillside vineyards south of Aix, the grapes are night harvested to retain freshness of fruit. The 2014 vintage is a blend of Cinsault, Grenache, Syrah and Merlot, with a beautiful bouquet of strawberries, white flowers and a hint of vanilla. Light and nimble with a harmonious freshness, this wine has earned appreciation throughout the world of what the great rosés from Provence can be. $23.98
Dogfish Head Festina Pêche—A refreshing neo-Berliner Weisse, Festina Peche is available only during the summer months. Sadly, there are only a few breweries left in Berlin still brewing the Berliner Weisse style, which is characterized by its intense tartness (some say sour). There were once over 70 breweries in Berlin alone making this beer! In addition to fermentation with an ale yeast, Berliner Weisse is traditionally fermented with lactic cultures to produce its acidic (or green apple-like) character. Served as an apertif or summertime quencher, Festina is delicately hopped and has a pale straw color. To soften the intense sourness, Berliner Weisse is traditionally served with a dash of essence of woodruff or raspberry syrup. In Festina Peche, since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup. Just open and enjoy! Please note this is one 12 oz bottle. $3.98