Furmint makes its DD debut! This particular Hungarian Furmint is quite modern for its fresh, vibrant clean style. Tank fermented, the mineral notes characteristic of the famous Somló region shine through in harmony with the delicate, fruity flavors. It’s an obvious choice to serve as an aperitif, but can also match with seafood salads like Insalata di Mare.
Two friends, Norberto Páez and Sebastián Bisole, who met in school while studying enology, made this small production Malbec (only 170 cases) from fruit grown in Argentina’s Uco Valley. An intense purple color greets you in the glass with lots of tangy flavors of red plums with notes of violet. Medium bodied, serve alongside a rack of lamb or fajitas.
Jordanov is located just fifty miles south of Skopje, Macedonia’s capital and largest city. In this region, Vranec reigns supreme. A black-skinned grape, Vranec produces a full-bodied red with flavors of sour cherry and cassis. If you tend to enjoy Cabernet Sauvignon or Merlot, you’re in for a treat! This can easily stand up to a rib roast with Yorkshire pudding.
Argentina is the largest wine producer in South America. Here Malbec, originally from France, has found a new home. This Red Blend is half Malbec, 20% each Cabernet Sauvignon and Tannat, with the balance Petit Verdot. Grippy and full, this wine gives off a full-flavored experience. Gather up the gauchos for grilled steak with Chimichurri sauce.
One of Argentina’s best-known enologists, Adriano Senetier founded Inacayal in 1997 in the foothills of the Andes Mountain Range, identifying the vineyard as mineral-rich alluvial soil. He sold the winery in 2010, but stayed on as the grower. The 2015 Cabernet is full in body, with spicy aromas and dark, earthy notes. Sure to be a hit with a juicy steak!