Franco Serra Rosato Piemonte 2015
This Italian rose blends 95% Barbera and 5% Dolcetto grapes and cold ferments them in stainless steel. The result is an elegant, light bodied, dry wine with young fruity, floral aromas, red berry, and watermelon flavors balanced by bright, refreshing acidity. This bright wine should be chilled and is ideally served as an aperitif with appetizers, first courses, and fish or fresh cheeses.
Franco Serra Dolcetto d’Alba
From Piedmont Italy and made from 100% hand harvested Dolcetto grapes. The color is deep purple/red with a smoky fruit nose, soft mouth feel and round berry flavors that are balanced with mild acidity. Serve with light summer dishes like pasta, rice and salads.
Masi Tupungato Passo Doble 2013
Masi Tupungato is an eco-sustainable winemaking project developed in Argentina’s Mendoza region by Valpolicella’s Masi company. Masi’s specialty process of double fermentation of fresh Malbec grapes and lightly-dried Corvina grapes yields a complex wine with a sharp nose, rich mineral astringency and ripe berry undertones. Open or decant this wine and let it breath to let its layers open fully. Serve with strongly flavored foods like barbeque, cured meats, mature cheeses, or with a tomato-based pasta dish. This wine will age well for the next decade if you want to put it in your cellar for later.
Domaine Thibault Liger-Belair Moulin-à-Vent Vieilles Vignes 2013
This is not your light Beaujolais Nouveau; this Beaujolais is its sophisticated, robust uncle. “Vieilles Vignes” are grapes from old vines and this wines’ Gamay Noir grapes grow in manganese-rich granite soil. These mature grapes generate a ruby colored, well-developed wine with silky tannins and ripe floral, spice, and rich fruit aromas and flavors. This is a great wine to serve with grilled steak, game and matured cheeses.