Tonight's Lineup: 
2016 Château Graville-Lacoste Graves Blanc $19.99  .jpg)
About the Winery Hervé Dubourdieu, who is the sixth generation of his family to grow vines, currently runs the Graville Lacoste estate that dates back to 1890. The property contains 20 acres just southeast of the city of Bordeaux in Graves AOC. The name of the appellation should be no surprise as the soil is indeed very gravelly. Dubourdieu’s easy charm and modest disposition are complemented by his focus and ferocious perfectionism, which result in meticulously crafted wines that never disappoint. Dubourdieu owns Château Graville-Lacoste and Château Ducasse, where he grows grapes for his Graves Blanc and Bordeaux Blanc, respectively. Despite the pedigree and complexity of the terroir and the quality of the wines, he has never been quite satisfied to rest on his laurels, always striving to outdo himself. Hervé is so fastidious that he will get rid of a whole basket of fruit if a single grape with the harmful rot makes it in with healthy ones to be absolutely sure to avoid even the slightest contamination. 
About the Wine The Graville-Lacoste property, with 45-year-old vines, produces a Graves Blanc, known primarily for its clay, limestone, and rocky soil composition and fresh minerality. With a cooler microclimate for the appellation and harvested in September, Hervé blends a high proportion of Sémillon and a splash of Muscadelle with Sauvignon Blanc. The resulting juice has aromas of honey, acacia, peach and almond; followed by a rich, full, aromatic mid-palate to complement the clean finish. Vinified and aged in stainless steel for around six months, followed by an unfiltered bottling, these are the perfect go-to whites that pair well with anything from fish to poultry, picnic fare to Indian curries. 8,667 cases produced. 2016 Eighty Four Wines Napa Valley Malbec $64.99  
About the Winemakers Elias Fernandez and Doug Shafer started making wine together in 1984. The first few years were challenging – experimenting, working long hours, learning from their mistakes, pushing themselves to make the best wines they could. They were exciting years and this wine represents two friends going full circle – making wine together, trying new things, doing what they love. That’s the spirit of Eighty Four. 
About the Wine Malbec is a newcomer to Napa Valley and they have been loving the challenge of taking on something new. From initial fermentation the two were pleased by the wine’s deep color and soft, supple vibrancy. They employ 75% French new oak for 20 months to allow the wine to take on a bit of heft and richness and to speak purely of its varietal character, a generous mix of black and red fruit. 600 cases produced. “This vintage is all about intensity and energy. The wine opens immediately in the glass with enticing aromas of blackberry, pomegranate, violets, cranberry, and roast pistachio. The wine brims with bright, abundant flavors of licorice, briar fruit, and lavender all tied together with ripe, nimble tannins that promise much more to come with age.”–Elias Fernandez, winemaker 2013 Felsina Rancia Chianti Classico Riserva $64.99  
About the Winery It was 1966 when Domenico Poggiali Fèlsina took the courageous leap and bought the estate at a time when Italian viticultore was struggling. He chose to invest in the quality of the wine and the expertise of a young team. Their passion for wine united with the skills of businessmen, and under their guidance, they injected modernity into their business plan, without however, abandoning the spirit of tradition. Like all good farmers, the main concern is to protect the soil’s natural fertility, which the team strives to do by keeping an open mind to new techniques, avoiding excess, and working in an experimental environment that embraces biodynamic production through the most modern technologies and innovations available worldwide. Vine cultivation is used to obtain the best, mature grapes from a morphological and physiological point of view, and then transform them into wines that express the Fèlsina style. Vigneto Rancia, located in the commune of Castelnuovo Berardenga, northeast of Siena and in the southern part of the Chianti Classico production area. Rancia is at an altitude of 400 meters with a good, south-facing exposure. It covers about 6 hectares (2.4 acres). The vineyards are situated on quartzitic blue-grey sandstone, stratified sand and calcareous alberese mixed with alluvial pebbles, with limestone-sand marl galestro in the higher areas. 
About the Wine Grapes are exclusively hand harvested, generally starting in the first weeks of October. De-stemmed and crushed, then fermented with automatic daily punch-downs, followed by 12-15-day maceration. At end of fermentation, the wine goes into small and medium oak barrels in March-April for 12-18 months maturation. The lots are then blended and bottled, with a minimum of six to ten months aging in bottle. 3,750 cases produced. Ruby red appearance with rich, intense tones. Spicy nose with floral notes and hints of wild berry (red and black), accompanied by mineral impressions and light toasted notes. Spice re-appears on the palate, which displays firm but supple tannins, and the finale is vigorous and taut. Overall, the wine is compelling for its flavor-rich mid-palate and supporting acidity. Critical Acclaim Fèlsina's 2013 Chianti Classico Riserva Rancia bristles with energy, with veins of underlying acidity that give the wine its focus and drive. Dark red cherry, plum, rose petal, herb and licorice are some of the signatures. Most of the Fèlsina Chianti Classicos are defined by their dark fruit and savory notes, but the Rancia is also wonderfully bright and lifted from start to finish while staying very much true to the house style. Today, the Rancia gives the impression it will unwind at a glacial pace. I imagine most bottles of the 2013 will be drunk before the wine truly enters its prime. – 96+ Points, Antonio Galloni, Vinous Media * * * Cocktail Recipe of the Week: Cafe Panama 
This coffee-chocolate-rum drink is tasty hot or cold. Ingredients: 1 1⁄2 oz Zaya Gran Reserva 12 Year Old Rum 1 oz Espresso, cold-brew or other strong brewed coffee 1 oz Unsweetened Coconut Milk 1⁄2 oz Simple Syrup 1 Cinnamon Stick Directions: To serve hot, add all the ingredients to a small saucepan over medium heat and cook, stirring, until hot. Pour into a mug and garnish with a cinnamon stick. To serve cold, add all the ingredients to a rocks glass filled with ice. Stir, and garnish with a cinnamon stick. * * * Snack of the Week: Salumeria Biellese Cacciatorini (1).jpg)
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. * * * | 
