The days are shorter, its chilly and dark early and we often find ourselves nestled up at home and catching up on a good series. Below are what we find ourselves reaching for the most as of late. Hope you enjoy them as much as we do.
P. & E. Mullins
Cocchi Americano Aperitivo, D’Asti Italy
Sometimes it’s not quite wine o’clock at our house and a whiskey just seems too strong, that’s when I reach for the cocchi. It’s between a wine and a spirit and it is quite enjoyable. An aperitif is meant to awaken your senses, brighten your palate for more. The name “Americano” is a play on both the process of making the spirit bitter which is by adding the herbs and spices also called “amaricato” and also it plays on the American style of enjoying vermouth, which is with ice and soda. The recipe has remained the same since 1891. We personally enjoy drinking it on the rocks with a twist of orange, but the classic style is to add soda water as well. Once open, it’s recommended you enjoy the bottle within a month which has never been hard to do at our house.
2017 Castelo do Papa Godello, Valdeorras Spain
From the mountainous region of Valdeorras in Northwestern Spain comes this beautiful white varietal that is quickly becoming the grape that puts Spanish white wines “on the map.” The Godello grape is age worthy, similar to chardonnay in Burgundy. Producer Ladera Sagrada grows most of the wine in Valdoeorras. He keeps only the best for his own production and sells the rest. And to top it off, he grows it all organically. This 100% Godello is more than just the fruit. The aromas of the slate and granite from the soil come through with an herbaceous nose and dusty minerality on the palate. In the glass you can see that this wine has body and weight. It’s a pale yellow with a tint of green. Citrus and orchard fruits come through with bright ripe melon. It finishes long with the acidity and minerality.
2014 Enos Sangiovese, Mendocino County California
Made by Daniel Fitzgerald, Ellie’s brother, this 100% Sangiovese Grosso is a style all on its own, right between old and new World, which really best reflects its Mendocino origins. In the wine making process, 66% was destemmed only and transferred by gravity to open top fermenters, the other 33% was left whole cluster and added to the bottom of the tank. The must was then fermented with indigenous yeast to promote complexity and terroir. The fermented wine was pressed off slightly before dryness to minimize harsh phenols and retain its core of fruit. The color in the glass is beautiful, a punchy red. The nose has aromas of currant, sweet licorice and subtle earthiness. The palate, dark cherries and spicy and bright finish, leaves you wanting more. This is a perfect pairing to Patellie’s pizza.