Tonight's Lineup: 
2015 Weingut Max ferd Richter Mülheimer Sonnelay Kabinett feinherb Mosel Riesling $21.99 / $18.69 .jpg) .jpg) About the Winery The possession of these vineyards dates back to 1813 when their ancestor, in an extreme demonstration of personal courage, succeeded in preventing the sacking of Mülheim by Napoleon. They produce a wide variety of wines from estate-grown grapes that reflect the individual style of each single vineyard. The terroir of their steep vineyard sites is generally fresh weathering grey slate with different compositions of ferruginous (Brauneberg), mineral quartz (Veldenz), or clay soils (Graach, Erden, Wehlen, Mülheim), which determine character and flavour. The wines of Max Ferdinand Richter enjoy worldwide acclaim. They are ambassadors of the rich cultural heritage of the unique Mosel landscape.
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About the Wine The winemakers at Richter believe that great wine comes from the vineyard, not the cellar. With this in mind they strive for precision in their daily viticultural work. The challenge of cultivating vines on the steep, slate slopes of Mosel is overcome by fastidious handwork, small crop sizes, all-natural fertilizers and sustainable farming practices. Additionally, all harvesting is done by hand. Vinification starts with gentle pressing and slow temperature controlled fermentation in traditional old oak barrels (fuders). This careful, deliberate process preserves the vineyard-grown quality of the grapes, develops the unique character of the single-vineyard cuvees, and to gives Richter wines exceptional longevity. When possible, they utilize natural yeasts and eschew chemical fining agents. Max Ferdinand Richter’s 48 steep acres are spreadout in the Middle Mosel Valley between Erden and Brauneberg. The average age of Richter vines is 40 years. Fresh, delicate aroma of apple blossoms and a hint of citrus and slate. An animating, enjoyable and juicy Riesling with crystal clear mineral texture; excellent balance of aromatic sweetness and racy fruit acid. 2014 Agricola Tiberio Montepulciano d’Abruzzo $18.99 / $16.14  
About the Winery Agricola Tiberio is a family owned estate, specializing in wines made from authentic Abruzzo. In 2008, Riccardo Tiberio handed over the reins of the winery to his highly competent children, daughter Cristiana and son Antonio. The role of viticulturalist goes to Antonio while Cristiana handles the winemaking duties. She is a chemistry graduate with training stints in Champagne and Australia backed by repeated visits to the Mosel and Chablis. In 2011 she took over all the winemaking duties and is now solely responsible for the wines made at the estate. At that time, Antonio and Cristiana also decided to uproot the international varieties and to replace them with more Pecorino and Trebbiano Abruzzese. They chose to use massal selections from their oldest vines because over the years they found that their massal selections gave much deeper, more complex, and altogether better wines than those made from clonal selections. The estate and its wines have won numerous accolades in a very short time span. Gambero Rosso has bestowed at least Due Bicchieri on all of their wines each vintage, as well as a string of Tre Bicchieri for their 2010, 2011, 2012 and 2013 Pecorino, an extremely hot and much loved white wine in Italy. Furthermore, the UK’s prestigious Decanter magazine has named Tiberio “one of Italy’s Rising Stars” estates in 2013. Last but not least, rave reviews from Stephen Tanzer’s International Wine Cellar have further confirmed Agricola Tiberio’s stature as one of Italy’s finest wine producers. 
About the Wine The Montepulciano is planted on mainly limestone-clay soils. Cristiana and Antonio seek to express freshness of fruit in their entry level Montepulciano d’Abruzzo DOP wine and are planning to release a more structured, ageworthy Riserva wine of greater depth and richness in the near future. With an average vine age of 52 years old, the grapes are hand harvested in October. The grapes are then fermented in stainless steel tanks for 20 days, followed by another three months aging in the bottle. Hues of brilliant ruby red with violet tinges are matched on the palate. One can expect to be excited by intense aromas and flavors, refined and elegant, with hints of sour red cherry, blueberry, violet and flint. There are smooth tannins, full-bodied and a long fresh finish. 2011 Vogelzang Vineyard Meritage Happy Canyon of Santa Barbara Red Blend $39.99 / $33.99 .jpeg) .jpeg) About the Winery Vogelzang Vineyard is planted in the newly acquired appellation of Happy Canyon of Santa Barbara. This unique area has proven to show site specificity for Bordeaux varietals. Because of its location in the most south-eastern corner of the Santa Ynez valley, the morning fog burns off earlier than the rest of the valley, providing the much-desired longer day of heat. The late afternoon "set your clock at 4 PM" marine winds quickly promise to ease the extended heat. In addition to the advantage of these weather patterns, the gravely loam soil is strewn with rock and rubble contributing to the low vigor and proper drainage. 
About the Wine The viticultural practices, monitored by the team of Coast Vineyard Care and other mature consultants, guarantee that the most advanced technical practices such as high density, tight pruning, parallel shoot positioning and compost teas, plus good old fashioned common sense, guide the vine and the ground. Planted in 1998, time, experience and additional knowledge of the area is proving that Vogelzang Vineyard consistently produces the quality expected of its blenders. Petit Verdot, Cabernet Franc, and Malbec, this juice has inviting aromas of blackberry preserve on rye toast, cigar box, split pine, dill and black olive. Lifted by a slowly simmering acidity, the palate is earthy and forest-driven, with mushroom, juniper, pine needle, strawberry and dried mint flavors. * * * |
Cocktail Recipe of the Week: The 'Chelada 
A michelada is a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and/or peppers. There are numerous variations of this beverage throughout Mexico and Latin America, but we like to keep ours simple and make more of a “'Chelada”. Ingredients: Mexican Beer, We Recommend Using Modelo Especial Or Negro (Depending On Preference) 1/4 Cup Fresh Lime Juice 1/4 Cup Ice Coarse Salt Directions: Moisten rim of glass with a lime and coat with salt. Add ice and lime juice. Add beer, and drink before the ice melts. **Pro Tip: To see other alternatives for michelada preparations, visit: http://blog.mrbeer.com/20-ultimate-michelada-recipes-for-cinco-de-mayo/ ** * * * Salami of the Week: Salumeria Biellese Cacciatorini al Diavolo .jpg)
A small, coarse ground, air-cured/dried pork sausage. The recipe originated in the Northern Hills of Italy and is lightly seasoned with red wine and garlic. The name Cacciatorini comes from the hunters who used to carry these treats in their bags for a quick snack. Some Mediterranean spices to give it a modest amount of heat at the back of the palate. * * * Cheese of the Week: Ewephoria Sheep's Milk Gouda .jpg)
The punny name that only makes sense in English should give it away; this cheese was invented for the American market's infamous sweet tooth. Presumptuous - if only the butterscotch sweet, nutty result wasn't so gosh darn successful. And there's an upside to a focused market; the single producer of pasteurized milk is much smaller than most export sources - the farmer's wife posits that the sheep 'eat better than her children' on lush pasture surrounded by a nature preserve. The crunchy stuff makes a blissful snack with drinks like Sherry or Porter and is delicious melted on pies or dessert breads. * * * Have a wonderful weekend and thank you for your continued support! Cheers! -All of us at Tewksbury Fine Wines |
