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Big Rock’s not the only thing in Carteret County with a leaderboard.
Land these big, liter-sized quaffers for summertime grilling and porch sitting.
Pfalz Rieslings are softer and more drinker friendly than their cousins from the Mosel. This estate grown and produced wineis a value. The winemakers use modern techniques to create the best wine from a vineyard that has been farmed since 1270.
Jen and I call Rieslings that are off-dry and chuggable "scrambled egg wine." They work perfectly with brunch or breakfast. This wine from Kalls is is a study in precision and balance The wine calls for light summer fare: salads, shrimp, and quiche.
The Jasci family has been producing wine for three generations. The estate was one of Italy’s first ten to be certified organic in 1980. This is exceptional considering that the winery is the second largest grower in the Abruzzo region.
The wine is fermented in stainless steel with native yeasts, and left on its lees for 2-3 months for body. It tastes like a Mediterranean beach in summer, with lovely floral accents. It would pair well with Caprese salad and light seafood pastas.
The Steinschaden family has lived and farmed the land in Engabrunn for 6 generations and is currently converting its land to organic viticulture. The deep loess soils are very much like the sandy soils here and give a rosé with great fruit depth.
This wine is ripe with strawberries and raspberries and a whiff of lily perfume. While perfectly delicious alone, the wine is sturdy enough to pair with a cheese and charcuterie board.
We had tried, loved, and sell El Jefe (Grande) Tinto, so when we were offered a chance at the rosé, we jumped. We done good. This easy going rosé is made from Tempranillo grown on the Mesata or high plains of Spain.
The flavors are bright and juicy. According to the distributor’s rep, the wine is all watermelon and sunshine; that it is. There is minerality, but the wine is much more about fruit. This wine begs for ceviche, tuna tacos, and barbeque.
When old meets new, you get a wine like this. The Cellario family has been working the Langhe hills for three generations. They farm only indigenous grapes and adhere to traditional techniques, but spin this into a fresh drink that shows winemaking at its best.
The È Rosso! is Barbera in a fresh delicious style from natural fermentation and one year in cement tank. The fresh berries and cherries in this wine scream PIZZA, PIZZA, PIZZA! Another plus, lowered sulfur levels in a very stable wine.
Gamay is the world’s happiest grapes, I think. When I drink it, I smile. The Cochonnet is from the Côte Roannaise far upstream on the Loire river. Here Gamay Saint-Romain (later ripening) sees a long, cool growing season at high altitudes.
Winemaker Romaine Paire shepherds the wine to a dry peppery style akin to a Beaujolais cru. Serve with a slight chill in juice glasses with hamburgers and charcuterie for the win.