lummi island wine tasting august 5 ’16
(note: some photos will enlarge when clicked)
Friday Breads (email us to get on the preorder mailing list! )
Pain au Levain – Aka a french whole grain sourdough. This bread is made with bread flour, fresh milled whole wheat and rye and sourdough starter. It is made the day before baking and has a long overnight ferment in the refrigerator to enhance flavor and jump start the enzymatic activity which helps break down the gluten. A great all around bread – $5/loaf.
Semolina with Golden Raisins and Fennel Seed– Made with half bread flour and half semolina. The semolina gives it a beautiful golden color, a little butter helps keep the crumb tender, then it is loaded with golden raisins and fennel seed. A really flavorful bread that goes well with meats and cheese. Judy A. says t’s one of her favorites! – $5/loaf.
Pain aux Raisin – – A great sweet roll dough made with sourdough, eggs and butter that is rolled out, spread with pastry cream and topped with a mix of golden raisins ad dried cranberries rolled up and sliced and baked. Your baker’s favorite pastry! – 2/$5
Found Hat
I have a few worn out wool caps similar to this one (which is hardly broken in), but I usually don’t wear them in the summer. Of course, until the last couple of years, “summer” was as much a State of Mind as measurable Reality around here. But in the last few years, summer months have actually been pretty warm, even to the point of prompting one to wear short sleeves and shorts on occasion, even inside the house, where it often stays cool enough for an extra layer or two most of the day, even in Summer.
Last weekend, however, was, as they might say in Maine, quite wawm, by Gawd, so it came as a surprise when someone found this nice wool cap on the stairs in the wine shop. So if you lost a hat, come by the shop and claim it. After all, though today was about as nice a day as one could imagine, there are already the smells and sounds of dry and falling leaves, and soon you are gonna start lookin’ for this hat. Well, we got it right here waiting for you!
Sciaccarello
Sciaccarello (pronounced check-ar-ello) is a highly perfumed, ancient red Italian wine grape varietal that is presently grown primarily in the limestone soil of northern Corsica near Ajaccio. It is typically blended with other red varietals like Niellucci (a close relative of sangiovese), to yield a highly drinkable, soft and spicy blend. (All three of our regular readers will recall that in May we poured a bold Corsican rosé made from Niellucci and grenache.) As is the case with most well-crafted blends, each varietal adds its own array of qualities, giving the winemaker a broad palette for creative blending.
This weekend’s Faustine Rouge from Corsican winery Abbatucci comes from biodynamic vineyards on granite-rich soils that include free-ranging sheep, terraces of olive trees, and wild scrubland. It is a typical Corsican blend of Sciaccarello and Niellucci, aiming to combine the best qualities of each varietal to yield a wine that is on the one hand soft and fragrant, but with an underlying structural backbone of tannins, texture, and spice. Like a lot of Corsican wines, this one may seem a bit of a $plurge. On the other hand, it offers a unique expression of terroir, varietal history, and cultural tradition. (Read more in Tom Fiorina’s excellent blog article)
A Better Mouse Trap
Over the past year we have seen occasional signs of A Mouse in the wine shop. You know what I mean. Over time we have tried various Remedies, all aimed at Tightening Security to Prevent Entry. We have been Morally Opposed to Poison — for obvious reasons given what we have just gone through with our dog Cooper — and years ago when we explored “live traps” we were pretty Grossed Out by what happens in those traps if they are not checked regularly. Any way you cut it, the Rodent Menace presents moral, aesthetic, and procedural challenges.
So. Today’s Better Mousetrap idea arrived during Relaxation after Yoga Class this morning. The image is of a Modified Live Trap. What we really need here is a Detailed Rube Goldberg Drawing of the Entire Contraption, but given limited resources, you will have to settle for a Verbal Description, which starts with a Standard Live Trap, which involves a little Box with Attractive Bait and a One-Way door– i.e., the Mouse is lured out of the larger exploratory environment toward the Food beckoning Just Behind That Door.
Now, however, rather than leaving this poor little mouse to die of hunger, fear, and thirst, or if it is Lucky, to be Found and Released into an Idyllic Outside Natural Environment where it will be Free and Thrive, our new Idea is to modify the trap to have a Built-in Escape Route to that self-same IONE. All we have to do is modify the Live Trap so that: 1) mouse enters trap, eats bait, can’t go out same door it came in; 2) mouse finds alternate Escape Route, pictured in Our Promotional Literature as a tastefully designed, mouse-friendly Series of Tubes (like the Internet!) which lead the mouse on an enjoyable adventure that leads it to a Better Life Outside…!
I am Really Liking this idea….Stay Tuned, Operators will soon be Standing By!
This week’s wine tasting
Joseph Jewell Chardonnay ’12 Sonoma $12
Spicy green apple and ginger on the nose, with a hint of white pepper. Dry and tightly wound, offering nervy orchard and citrus fruit flavors.
Villa des Anges Rosé ’14 France $10
Spicy and focused on the nose, showing fresh citrus and red berry and a hint of white pepper. Dry and nervy on the palate, with refreshing bitter cherry and berry skin flavors.
Venta Morales Tempranillo ’15 Spain $9
Nice mulberry and cherry fruits, a hint of chalky minerality, and medium body, delivering luscious fruit and a delicious, soft and supple mouthfeel.
La Quercia Aglianico ‘14 Italy $12
The new vintage of one of our favorite italian reds; full bodied with notes of ripe plum and white pepper on smooth, fine-grained tannins. A lovely match with a wide range of savory dishes.
Comte Abbatucci Cuvee Faustine Rouge ’12 Corsica $30
70% Sciaccarellu with 30% Niellucciu (Corsican Sangiovese). It’s got the Corsican wildness with a refinement that makes for a unique and seriously delicious wine!
lummi island wine tasting july 30 ’16
(note: some photos will enlarge when clicked)
Friday Breads (email us to get on the preorder mailing list! )
Kamut – (aka Khorasan wheat) is an ancient grain that some who don’t tolerate modern wheat have found to be more digestible. It is a beautiful golden grain with a great nutty flavor. A good all around bread – $5/loaf.
Barley, Rye with Pumpkin Seeds- A delightful and delicious whole grain bread made with bread flour & fresh milled whole wheat, rye, and barley. A little honey and buttermilk help soften the crumb and add sweetness to the whole grain. Pumpkin seeds are added for a nice crunch. Top with a little cheese and make a meal! – $5/loaf.
Pan di Chocolate – Another levain bread with honey, vanilla cocoa powder, and a little espresso for great flavor. Then loaded up with bits of dark chocolate. This is not a butter and egg filled sweet dough, but a great artisan bread full of chocolate flavor. Makes great toast, and maybe try it for french toast – $5/loaf
Bread Rising
Most of us are familiar with making bread using commercial dry yeast. The ancient alternative is somehow to harness natural yeasts to induce fermentation, a process the French call “levain,” and most Americans call “sourdough.” But it isn’t necessarily so that they must inevitably be particularly “sour.” On the contrary, many such breads have complex flavor profiles which may or may not include “sour.”
Levain is a mixture of flour and water that has been colonized by ambient yeasts and bacteria and which feed on the natural sugars in the flour, which is why you have to “feed” more flour to a levain periodically to keep it going. We all know people who have been feeding the same starter for many years– like, OMD, if we don’t it will be Gone Forever! But people have known how to start a new levain for thousands of years, in nearly all climates and cultures, so, like, No Worries, our flora can always start another batch!
So this is a lesson we can take from our “resident” baker, Janice. By my informal count, Bread Fridays in the last year or two have included at least eight different breads using a levain: whole wheat, semolina, kamut, rye, walnut raisin, pain au levain, and pan di cioccolate, two of which are repeated this weekend! Yum!
Tres Picos
The winery, Borsao, is actually a cooperative, like many we have encountered in Spain. The business model here is that there is a corporate “front office” that manages all aspects of vineyard management, harvest, winemaking, and marketing. Each member-grower is required to follow specific rules and guidelines, and in exchange they are guaranteed purchase of their fruit. Borsao has about two hundred member vineyards.
The garnacha vines that provide the fruit for Tres Picos date back to about 1920. As shown, the vines are head-trained, with no trellises, and lots of space between them. They have deep roots after nearly 100 years of effort, and yield has diminished to about two tons per acre. Such old vines dig deep into many layers of soil and provide these their grapes with corresponding layers of complexity.
We visited this Spanish vineyard a few years ago and were struck by the Gnarly Independence of each vine. After all, each of them has survived for nearly a century. So you would expect a certain philosophical independence, a Long View, and a profound acceptance of “this is my Essence, take it or leave it.” The thing is, of course, that across the Planet, vines this old are Rare, and it is our Good Fortune to commune with them from time to time…including the visit a few years ago when we took this picture. This wine consistently scores 91-92 points from Robert Parker, and this 2014 vintage also earned 92 points from more conservative wine critic Stephen Tanzer. Bottom line: though some years are better than others, this vineyard produces remarkable wine year after year. I.e., “It’s the terroir, Stupid…!”
Political Note
I have an Indelible Memory from the Fall of 1992, in the months between the Presidential Election and the Inauguration of Bill Clinton. At that time I was going to practice in Tae Kwon Do every day at noon. Many of the students attending were young, in their teens and early twenties. And it became apparent, through their guffawing hyperbole, that they were all being Particularly Entertained by someone named Rush Limbaugh on the Radio. Out of curiosity I listened once, and and that is when I first heard the Hatefully Delivered term “Queen Hillary.” And for the last 25 years I have been trying to figure out WTF that was– and has continued to be for the past Quarter Century– about. In my lifetime (and I am a pretty Old Guy) I have seen No One on the Public Stage more targeted with visceral, malicious. and hateful charges,than this one woman, dating back to when, for all practical purposes, the Nation had ever even heard of her.
So over the last few months, as an Ardent Bernie Supporter, I have followed the arguments for and against Bernie and Hillary across Democratic ranks, and have been increasingly Puzzled by the Hateful Rhetoric aimed at Hillary Clinton by those who profess to be Progressives. I fear that what it comes down to is how well each of us is equipped for Critical Thinking, the ability to differentiate between Truth and Lies. After all, we all know the Fox News Model that if you tell the Same Lie over and over for long enough, lots of people will eventually Accept it As Fact, without question. But I thought Progressives were better than that.
As a Staunch Supporter of Bernie Sanders, I have always believed that it was the Longest of Long Shots that he might actually win the Nomination. But at the same time I have been grateful for his timing and his Progressive message of Social Justice. The Big Question among Dems seems to have been whether Candidate Clinton will carry the Sanders Banner forward, or if she will follow the less assertive middle-of-the-road Obama legacy. All I can say is that tonight’s Convention Coverage has gone a long way toward inspiring my belief that she will indeed pick up and carry the Sanders Banner forward, empowered by the linkages of a lifetime of Political Experience. Besides, I have long felt that “show me someone who can Laugh from Their Belly, and I will show you someone with little Guile.”
No doubt we will elaborate on this theme as time goes on; for now, I am moved to paraphrase the default President in Battlestar Galactica…“There was a War. It’s Over. We Lost. Time to Move On.”
This week’s wine tasting
Blanco Nieva Verdejo ’14 Spain $15
From 100 year-old vines, this beautiful white shows mineral-driven lime, quince and floral scents with notes of anise and mint. Graceful, focused and pure, with zesty lemon/lime and pear flavors.
Montfaucon Gardettes Rosé ’10 France $12
A rosé de saignée with a deep pink blend of Cinsault, Counoise and Grenache with delicate aromas of peach and violets.
Spindrift Pinot Noir ’14 Oregon $16
Aromas of red fruit, cherry, earthy and toasty notes. Big cherry flavors with some oak, sweet tannins, bright acidity and lingering finish.
Maryhill Winemaker’s Red ’11 Washington $11
Aromas of berry jam, chocolate, and cinnamon, with fruity notes of strawberry, caramel, and hints of white pepper, oak, and tart marionberry.
Tres Picos Garnacha ’14 Spain 92pts $15
Heady, exotically perfumed bouquet of ripe berries and incense, with a smoky minerality and spice. Vibrant flavors of raspberry liqueur and cherry-cola show power, depth and finesse with velvety tannins.
lummi island wine tasting july 22, ’16
(note: some photos will enlarge when clicked)
Friday Breads (email us to get on the preorder mailing list! )
Multi Grain –— Half bread flour and half whole milled whole wheat and rye, loaded up with flax, sunflower and sesame seeds. Makes for a flavorful bread with a lot of texture. You’ll feel healthier just eating a slice of this whole grain goodness! – $5/loaf
Black Pepper and Walnut – A new bread this week. Also made with a mixture of bread flour, fresh milled whole wheat and rye, with the addition of toasted walnuts and fresh ground black pepper. This bread should be great with meats and cheese. – $5/loaf.
Brioche au Chocolate – Starts with a rich brioche dough that is fermented overnight, rolled out and spread with pastry cream and then topped with chocolate. Folded over and sliced for a delicious treat – 2/$5
Name That Tune
Events this week at the Republican Convention brought to mind an old line often mistakenly attributed to Sinclair Lewis: “When fascism comes to America, it will be draped in the Flag and carrying a Cross.” When I first heard that a few years ago I did some kind of forehead-slapping mental double-take, because it Rang So True.
Most basically fascism is a concentration of political power into a single party and a single leader. It took form in Italy under Mussolini in the 20’s as a reaction to the social, political, and economic turmoil after WWI, which was magnified further by the humiliation and hardships of the Depression. A Really Tough Time. And as in any time of social disruption, people were fearful and easily persuaded to blame Others for their many difficulties. By amplifying and appealing to Nationalism, frustration, and fear, Fascism offered scapegoats to blame and punish, much-needed personal identification with a national vision of Superiority, the seductive Comfort of an Authoritarian Leader, and the promise of a Bright Future.
If, as we have often suggested in these pages, feudalism is the default system of human political organization, in which the strong Few terrorize the weak Many into complete submission, we very well might view Fascism as Feudalism 2.0, in which complex industrial societies are dominated by a Dictator and a tiny Elite of military, industrial, and financial interests. Interestingly, Fascism does not have a particular ideology; it is more a reactionary being in the sense that it considers all other organizations inferior and threatening, and not to be tolerated. Other textbook indicators of Fascism include: 1) aggressive militarism to claim a dominant place on the world stage; 2) a single political party; 3) willing use of violence to discourage opposing views; 4) deference to an authoritarian leader or ruling elite; 5) militant over-reaction to opposing values; 6) attacking of minorities as inferior and conspiring.
So here we are in 2016, and a major US political party has just put forth a ticket that includes a Narcissistic and Incoherent Billionaire (so he says) who will Make the Country Great Again (you know, like back in, um, hmm, when exactly..?… and how exactly…?) and a religious Zealot for VP who has officially Declared War on women’s rights and our Constitutional guarantee of religious freedom. The Bottom Line is that Your assignment over the next few weeks and months is to watch and listen and notice how much of what either one of them says fits into the above bullet points defining Fascism. read more
Bandol
Bandol is part of Provence, so of course one expects excellent rosé. It lies east of Marseille, on the coast a little past Cassis, and south of Aix. And although the predominant grape in red wines from Bandol is mourvedre, rosé still follows the recipe from much of Provence, which is a blend of cinsault, mourvedre, and grenache. As we mentioned in a previous post some while back, some people (like legendary wine importer Kermit Lynch) think Bandol makes the definitive Provençal rosé. As shown in the detailed notes below, critics have high expectations of rosés from this area, detailing every nuance.
Of course, rosés by their nature are essentially red grapes made into almost-white wine. The color is determined by time on the skins, sometimes measured in mere hours. The flavor profile excludes almost all of the tannins that would naturally come from extended contact with the grape skins over time. So rosé is really about the freshest components of the red grapes that go into it. They are all good, some are just better than others. And this is supposed to be one of the good ones. Come by and check it out!
Music at the Wine Shop
This past Saturday our friend Rob Hutchings dropped by late in the afternoon with his guitar. We had talked the week before about his doing a little gig with us. As we have mentioned before, we encourage musicians to come by with their instruments on Saturday afternoons. Drop by about 4pm, play a 20-mnute set, and enjoy a free wine tasting! The space is very well suited to acoustic music, and we have been really pleased with how good everyone sounds in our space.
We have known Rob for a number of years now, but only recently discovered his musical talents. Many of his songs are original and expressive, hauntingly full of feeling, a little raw in some ways, but maybe Honest is a better word. His style is no doubt influenced somehow by time spent in Nashville ( I am not making this up!). Anyway, it was a Good Time, and made an impression on all of those present! It is our intention to try to persuade him to do a Sunday concert at the wine shop before the summer ends; we think you would all enjoy it. So stay tuned, more on this later!
In the meantime, you learn more about Rob and his music on his website.
This week’s wine tasting
Domaine le Galantin Bandol Rose ’15 90pts $18
Extremely pale orange-pink. Assertive aromas of orange pith, red berries, jasmine and garrigue show very good clarity and a dusty mineral element. Juicy and sharply focused, offering energetic strawberry and tangerine flavors that spread out nicely with air. Silky and dry on the incisive, very persistent finish, which strongly repeats the floral and mineral notes. I find this wine quite graceful and accessible as young pink Bandols go.
Giocato Chardonnay ’15 Slovenia $11
From the Italian border with coastal Slovenia; freshly styled, with notes of apple, lychee, citrus, warm croissant, and sea salt.
Domaine La Croix Belle Caringole ’12 France $10
Syrah, Carignan and Merlot blend from Languedoc’s Cotes de Thongue region; fresh and supple with flavours of cherry, and black olive, and herbs.
Robert Ramsay Mason’s Red ’13 Washington $16
Easy-drinking cinsault-dominant Rhone blend; subtle nose of black cherry paste with a hint of cinnamon spice that expands on the palate to a soft anise finish.
Crios de Susana Balbo Malbec ’13 Argentina 89pts $14
Aromatic and fresh, with notes of violets, ripe plums and a touch of brown sugar, quite showy, with the profile of a cool vintage, the sweet tannins of the Malbec, some sweet spicy flavors, and good length.
lummi island wine tasting july 15 ’16
(note: some photos will enlarge when clicked)
Friday Breads (email us to get on the preorder mailing list! )
This week’s breads all feature pre-fermented dough (PFD), in which some of the dough is fermented slowly overnight then added to the final dough mix to kickstart enzymatic activity.
Whole Wheat – similar to last weeks whole wheat sourdough, but this bread has close to 50% of fresh milled whole wheat as well as bread flour. When using whole grains I add a little honey to help balance the flavor. A good all around bread – $5/loaf.
Rosemary Olive Oil – mostly bread flour with about 15% white whole wheat, which is naturally a bit sweeter than red w.w. and it keeps the crumb a bit lighter. This bread has a crisp crust and tender crumb from the olive oil. A little fresh rosemary from the garden gives it a really nice flavor. – $5/loaf.
Oh, and did we mention– pastry this week is…Ooh la la, pastry Provencal:
Gibassier – –starts with a rich dough full of eggs, butter and sugar. Then incorporates the flavors of Provence, olive oil, orange flower water and fresh squeezed orange juice, fresh and candied orange peel and anise seed. After baking each one is brushed with melted butter and rolled in sugar. My oh my!- 2/$5
Tough Week
Our experiences this past week bring us to wonder yet again what is it about human beings that allows us to kill all kinds of living things just because they are a little, how shall we put it…Inconvenient. And even more disturbing, when we decide to Kill Something, Our Dear Species can get Disturbingly creative. In the case of Rat Poison, the currently favored chemical concoctions are designed to rob the pesky rodents’ blood of the ability to coagulate. So when you put out that little box of D-Con, you are inviting your cousins of a common ancestor to a tasty meal which will destroy the clotting ability of their blood supply so it oozes right through their veins and arteries, through their tissue and organs, bleeding them to death right inside their own bodies. Essentially they suffocate from lack of oxygen. Yes, folks, this chemical cocktail is brought to you by the same folks that invented Drawing and Quartering, Garroting, and the rest of it. WTF is Wrong with us???
We mention all of this because last Monday morning our generally feisty and cheerful dog Cooper was suddenly disoriented, listless, and nearly limp. A subsequent afternoon at the vet’s followed by a night at the Animal Emergency Center in Bellingham led to a diagnosis of Rat Poison ingestion. The bad news is that we very nearly lost him. The good news is that the caring professionalism and accurate diagnoses of a number of veterinarians, especially that first night, identified the likely cause, hastened to apply the appropriate treatments, and brought him Back from the Brink so that after a pretty Scary week we could bring him home this afternoon, mostly out of the woods, but with lots of healing to go. Whew!
We are deeply Grateful for the help, skill, and kindness of all of the docs who played a role in Coopie’s rescue. We are also, of course, scratching our heads and Worried about the source of the Poison. One Great Big Takeaway from this experience is that Rat Poison is like a Nuke that Blows Up inside the animals that ingest it. The Newer Generation poisons can stay in an animal’s system for up to a month, so they can also linger in the environment for an extended period putting all nearby creatures at risk. Bottom Line: If you Must Kill mice and rats, PLEASE find another way that is precisely targeted, quick, and safe for untargeted animals. PLEASE! PLEASE! PLEASE!
Soave
For some reason soave is one of those wines we have seen from the corners of our eyes in wine shops and grocery stores throughout our lives. Though it is a “mainstay” Italian white wine, most of us seldom run into it. Unless by accident. Which is what happened last week, when I got a phone call from a distributor who was delivering two cases of wine that I didn’t remember ordering. My guess was that they were the remaining few cases missing from our Italian order which had come in the week before. So I signed and wrote the check, only later discovering that I had never even heard of the wine, and as I write tonight I still have no idea how this wine got here. Karma, maybe…? Anyway, we opened one bottle last weekend and poured it for a few people, who liked it and bought some. So we kept it, and are offering it as part of our regular tasting this weekend. It has engaging aromas and flavors with subtle yet refreshing acidity.
It turns out that Soave is a Poster Child for the battle between small, family producers and gigantic mega-producers. The reason we all remember seeing it on shelves all these years is because some producers made millions of cases a year, deeply compromising the quality of the vineyards, the fruit, and the wine. At the same time, however, many small, family wineries made only a few thousand bottles a year, focusing on traditional methods of farming and winemaking. Soave is made from the Garnega grape, which generally produces nicely balanced wines with a fresh, naturally rich consistency, dry minerality, and flavors of stone fruits, honey, and dried sage.
Friction
Basically, everything that exists can move relative to everything else that exists. When that happens, surfaces in contact resist relative lateral motion with each other. This resistance is called “friction.” Between non-moving surfaces, friction is a measure of resistance to the initiation of relative movement and kinetic friction measures the resistance to movement between moving surfaces. I vaguely remember all of this from my freshman (i.e., “Plebe Year) course in structural engineering.
Such considerations have increasing Relevance lately because we have recently returned our boat Dreamtime to the Island for Mooring. There have ensued a number of Complicated Miscalculations, ranging from “our anchor line is not ready to deploy, let’s use this ’empty mooring’ just for tonight” (guy came back about 10pm, yes it was Ugly and Very Mea Culpa), to “that anchor line looked perfectly fine, why is our boat Adrift again???!!”
Presently we are camped out on our Friend Ray’s mooring while his boat is undergoing Some Kind of Surgery, and will soon move to our Friend Hal’s mooring, which has just today been Repaired and Renewed. The important observation of the moment, however, is that after only a Few Days of Friction between our Two Bowlines and the Steel Ring atop the Mooring Ball, there are already Disturbing Signs of Unsustainable Wear where bowline meets mooring ring. In the Larger Picture, all of this reinforces the Second Law of Thermodynamics, which, roughly speaking, says that No One has been Winding the Universal Watch since the Big Bang, and probably won’t anytime soon. Bottom Line: any kind of Sustainability requires continually taking steps to Reduce Friction ever further.
This week’s wine tasting
San Rocco Soave ’15 Italy $10
Beautiful aromas lemon, green apple and fresh apricots. The palate is fresh and clean with beautiful citrus and apple flavors with hints of almond. A great summer wine! Summer wine.
Palama Arcangelo Rosato ’11 Italy $11
100% Negroamaro from Puglia at the hot dry heel of the Italian Boot; big for a rosato– bright, lush, and succulent, with aromas of wild strawberries, crisp acidity, and loads of flavor.
Marchetti Rosso Conero ’13 Italy $10
Rich and inviting aromas of blue florals, plums, brown spices, and hillside brush. On the palate, dry and round textured with red and black cherries, ripe blackberries, cocoa and spice. Culminates in a satisfying, lengthy finish.
Poderi Elia, Dolcetto d’Alba ’11 Italy $12
Clean, stinging rhubarb, pleasant toastiness, and bright red fruits with a nice touch of sweet cigar smokiness. Very smooth, with “cashmere” tannins; a perfect example of classic Piemonte style for an everyday wine.
Perazzeta Erio Supertuscan ’13 Italy $16
An established favorite around here, this sangiovese-cab-syrah blend from Tuscany (we also carry their olive oil!) is rich and concentrated but also balanced, fruity, and delicious–a classic Italian food wine!
2072 Granger Way