Pairings for July 16 at Berry Patch Farm:

White

 

Kellerei Bolzano 2013 Müller Thurgau Eisacktaler—Last February, we hosted Klaus Sparer for an in store tasting of the wines of Cantina Bolzano, located in Alto Adige. It was fascinating to talk to him about the region, how the grapes are grown, where they are grown, local food, the cool alpine climate. The wines produced by this coop representing over 200 growers are of great quality and a great value. Müller Thurgau was developed in the Swiss Canton of Thurgau by Hermann Müller in 1882 as a crossing of Riesling and Madeleine Royale. The idea was to get the quality and aromatics of the former and the ease of growth and production of the latter. In the end, it's not quite Riesling, but a very tasty and food friendly wine. After harvest in mid September to October, the grapes are pressed and fermented in stainless steel. Aging also occurs in stainless to preserve the freshness and crispness of the wine. In the glass, look for a straw yellow color hints of green- the telltale sign of a cooler growing climate. Floral aromatics, with spice, tropical fruit, and citrus. These continue to the palate, with a dry, crisp medium body touched by minerality. All in, this is a great food friendly wine, a perfect accompaniment to vegetables and lighter fare. $25.98

 

Branko 2013 Collio Chardonnay—Since 1998, qualified oenologist Igor has transformed the property. He started with the land today - Branko has more than six hectares under almost exclusively whiteskinned varieties - and then concentrated on the winery itself and the hospitality facilities. Fermentation and maturation cellars were given a complete makeover. Modern winemaking equipment was brought in to ensure that grapes and bunches are treated with due respect. When vinification is over and the wine has been bottled, the bottles are stored in temperature-controlled cellars set sufficiently below ground to ensure the wine’s harmonious evolution in the medium to long term. Igor brings out the best in his Chardonnay by fermenting and maturing about 30% of the wine in mid-sized oak containers. The wood imbues the wine with a complex swath of aromatics that fold into varietal fragrances of bananas and pineapples. Bottle ageing brings satisfyingly cushiony softness and robust structure. This is a wine with serious character, capable of significant sensory development in the second and third years after harvest. $38.98

 

Venica & Venica 2014 Malvasia 'Petris’—Located in Fruili, Italy, this estate has been family owned since 1930. The vineyards are a patchwork in the surrounding hills, surrounded by forest and co-planted amidst fruit trees to create a organic, integrated, and sustainable take on agriculture.  This wine is 100% Malvasia Istriana, and the earliest record of this vine in the Istrian peninsula dates back to 1300.  The grapes are macerated at cool temperatures for 24 hours before pressing and fermentation, and 50% of the wine is fermented in large oak casks to add depth and complexity.  Fresh cut fruit and flowers dominate the aromatics and palate, with an added spice, orange jam, and a savory, earthy character on the finish.  Malvasia is an awesome but little known grape with a long history of making great wine! $47.98

 

 
Red

 

Regis Bouvier 2014 Bourgogne Rouge—Régis Bouvier in Marsannay achieves a rare hat trick in Burgundy, the mastering of all three colors–red, white and rosé, through reasonable yields and high quality terroirs. Bouvier makes the best Burgundian rosé that we have ever tasted, his whites are delicious, with their own particular character completely unlike other Chardonnays from Burgundy, and his reds are his crowning achievement, managing to be wild and exciting while refined and elegant at the same time. On the nose find soft aromas of tart cherry, raspberry, and a touch of earthiness and minerality.  These continue to the light to medium bodied palate, where this wine offers the great charm of Burgundy at a relatively modest price.  $28.98

 

Ogier 2012 Syrah d'Ogier—Stephane Ogier is one of the finest producers in France right now, making wines from the Northern Rhône, and more specifically, Côte Rôtie. While this wine is not exactly Côte Rôtie, it is made with the same care and in the same facility as the top wines of this Domaine. Stephane is a young man who spends all day in the vineyards, and for those who have not visited the area we are talking about slopes that can exceed a 60% gradient. The Ogier red wines are based on the Syrah Grape, and offer amazing depth, polish, and balance. Syrah from the Northern Rhône is one of my favorite wines to suggest to customers who like Pinot Noir. These wines share a similar finesse to the wines of Burgundy and pair beautifully with grilled meats. $31.98

 

Anton Iby 2011 Blaufränkisch Hochäcker—In the middle of the red wine village of Horitschon lies Iby winery. Since the introduction of the appellation Mittelburgenland DAC they have places importance on a natural and organic vineyard management program, because quality starts in the soil and the vines.  For their incomparable wines, management without herbicides and synthetic chemicals, as well as no application of artificial fertilizers. Instead, organic treatments are used to combat disease, and insects are kept at bay with the application of pheromones. When needed, nutrients are supplied by a high-quality cattle dung compost. In the glass, look for a dark ruby garnet with a violet rim, dark core, and 'teardrops' which cling to the sides of the glass with a swirl, which are evidence of a high degree of ripeness and a high extract.   Very clean, clear fruit with pronounced aromas of fully ripe Morello cherries and shades of dark berries.  Dry with a mild acidity, very ripe tannin, very full-bodied and rich. Harmonious and long departure with a pleasant, lingering finish. This is a typical and traditional Blaufränkisch of the highest quality. $35.98

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 Berry Patch Farm Dinner is
8 PM on Wednesday, July 15.
Beer

 

Powder Keg Brewing Company 'Lettre Rouge’—Powder Keg is a relatively new addition to the local craft beer scene. Located in Niwot, they had quickly made an impression with their standard line up of beers as well as some of their specialty barrel aged sours.  This beer falls solidy into the latter category. A delicate but vibrant hazy pink color in the glass, the aromas of the Cabernet barrels used to age this beer come through immediately.  Look for dark fruit, tart red cherry, and beyond that, just a touch of hibiscus and citrus.  Lightly tart on the palate, find a continuance of red fruit, hibiscus, and citrus.  The finish is accentuated but not dominated by the hibicus, and a streaming carbonation helps clear the palate.  This is a great food beer! Please note this is one 375mL bottle. $12.98

 

 

Bubbly/Rosé

 

Patrick Bottex NV “La Cueille” Bugey-Cerdon Méthode Ancestrale—Bugey is one of the best-kept secrets in France.  It is the geographical crossroads of the Savoie, Jura, Burgundy, and the Rhône. Cerdon is one of three crus within the appellation of Bugey and is the only one whose entire production is sparkling wine. La Cueille is one of seven villages surrounding the medieval town of Ponsin.  Patrick and Catherine Bottex have been working five hectares of land here since 1991 and only produce a few hundred cases of wine.  The Bottex blend is generally 90% Gamay, with 10% Poulsard.  It is made using Méthode Ancestrale, a rare technique that predates Méthode Champenoise.  The wine goes through primary fermentation and is then bottled before all of the residual sugar is converted to alcohol.  There is no dosage and the resulting wine is refreshing, bright, sparkling, and pink, with a touch of sweetness depending on the vintage. $38.98