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LUNCH DINNER DESSERTS AND DELIGHTS WINE WINE - Download Printable PDF File  The Marchetti-Tarantino Family ** Indicates wines that we have under 6 bottles left in inventory WHITES CHAMPAGNE & SPARKLING WINES 2004 Ferrari Perle Trentino 55 N.V. Rotari Brut Arte Italiano Trentino 45 N.V. Carpene Malvolti Prosecco di Conegliano Cuvee Veneto 40 N.V. Moet & Chandon Imperial France 70 N.V. Veuve Cliquot Ponsardin Brut France 95 1999 Dom Perignon France 250 ITALIAN VARIETALS: The following are native Italian varietals that represent the style of wines that pair beautifully with seafood, hard cheeses, and light pasta sauces. Some of these are not well known but they represent a delightful alternative to Pinot Grigio. They are crisp and refreshing with mineral, peach, apple, and lemon notes. CORTESE, VERNACCIA, CODA di VOLPE del VESUVIO, ARNEIS, GRECO, 2010 La Battistina (Cortese) Gavi 35 2010 Frascati Superiore Casale Marchese Frascati 40 2009 Cantine Di Marzo, Fiano di Avellino Avellino 60 SAUVIGNON BLANC: Crisp, high in acidity and light to medium-bodied, Sauvignon Blanc is recognizable for its grassy, herbaceous flavor and aroma. When grown in warmer climates the flavors are more fruity and melon-like. We have chosen to highlight the style of this grape when grown in California, New Zealand and Northeastern Italy. When pairing this wine think acid, such as salads (dressings), lemon or citrus sauces, spicy dishes, and grilled fish. 2011 Oyster Bay Marlborough 35 2010 St. Supery Napa Valley 35 2010 Whitehaven Marlborough 38 2008 Sauvignon Blanc “Rosacroce” Midolini Friuli 50 2009 Kurtatsch Cortaccia Alto Adige 40 2010 Gary Farrell, Redwood Ranch Sonoma 40 PINOT GRIS/ PINOT GRIGIO, TOCAI: Pinot Gris is a darkly colored white wine grape that evolved from the Pinot Noir grape. Originally a popular wine from Alsace (where it was once labeled Tokay) and northeastern Italy (where it is called Pinot Grigio), it has become one of the most successful wines grown in Oregon. Most versions are quite dry, but Pinot Gris wines can range from light and delicate to fairly full-bodied. Pair this wine with salmon, shrimp, calamari, cockles, and our goat cheese stuffed chicken breast. We have included TOCAI in this category because it is also native to the Friuli. These wines also have wonderful floral and light citrus flavors but tend to have a fuller, richer body and more spicy notes. 2010 Willakenzie Estate (Pinot Gris) Willamette Val. 37 2011 Pinot Grigio “Rosacroce”, Midolini Friuli 50 2009 Kurtatsch Cortaccia Pinot Grigio Alto Adige 40 2009 Livon “Braide Grande” (Pinot Grigio) Friuli 50 CHARDONNAY: Chardonnay is to white wine what Cabernet is to red wine. It is used to produce France’s magnificent White Burgundies and is the main grape in Champagne. When chardonnay wines are made well, they are bold, rich, and complex and taste of ripe figs, peaches, honey and butter, hazelnuts and spice. The best are medium-bodied, medium dry and high in acidity. Chardonnays, more than any other white wine, love to be aged in oak. Pair with gnocchi, spinach ravioli, and most fish. 2010 Antinori, “Castello della Sala” Umbria 40 2010 Bel Colle, “Le Masche” Piemonte 40 2010 Sonoma Cutrer, “Russian River Ranches” Sonoma 42 2010 Stags’ Leap Winery Napa Valley 48 2008 Chalone Vineyard Estate Grown Napa Valley 60 A TASTE OF TERRIOR: Terrior? In short, when wine geeks say “terrior”, we mean you can actually taste the land, the soil, and the style. The “earth” comes through in every sip and there is a true sense of place. Nothing is more beautiful than tasting the essence of where the grapes come from. In fact, this is often the case for most Italian wines and that is why we get so specific with regions. In this case we have highlighted a few varietals and styles that are simply unique and deserve their own space or “terrior”, if you will! CABERNET FRANC, CORVINA, MONTEPULCIANO, NEGRO AMARO, SAGRANTINO 2009 Malbec, “Diamond Collection” Francis Ford Coppola Sonoma 45 2008 Valpolicella Ripasso, Villabella, Classico Superiore Veneto 55 2007 Taurasi, Donnachiara Campania 65 2008 Bertani Amarone, “Villa Arvedi” Veneto 90 2007 Zinfandel Michael~David, “Sloth” Mendocino 95 2006 Castellani, “Monte Cristi” Amarone (Corvina) Veneto 110 NEBBIOLO: This varietal is named for the dense fogs prevalent in the vineyards of Piemonte, in northern Italy where it is almost exclusively grown. Nebbiolo is responsible for some of the worlds finest and longest-lived wines. These Nebbiolo based wines are known by the areas in Piemonte where they are grown: Barolo, Barbaresco, and to a lesser extent Ghemme and Gattinara. Nebbiolo generally makes powerful and intense wines, although generally with medium body and color. They often have aromas and flavors of raspberries, plums, earth tones, roses, and tar. Pair with prosciutto, veal shank, rosemary lamb, or broccoli rape. 2007 Barbaresco “Reyna”, Michele Chiarlo Barbaresco 65 2006 Barbaresco Piazzo Barbaresco 75 2007 Barolo Massolino Serralunga D’Alba 90 2005 Barolo Bel Colle Monvigliero Barolo 90 2007 Barolo Renato Ratti, “Marcenasco” La Morra 95 BARBERA: This Italian varietal is planted primarily in Piemonte, but has traveled widely, primarily to California. Barbera can be used to make an incredible range of styles, ranging from young and spritzy to powerful and intense wines that need extended cellaring. It is a deep ruby color, full bodied, with low levels of tannins balanced by higher levels of acidity. Barbera is characterized by bright berrylike flavors and is one of the best alternatives to Merlot. Pair this with veal, vodka cream sauces, wild mushrooms or lamb. 2010 Barbera D'Alba Renato Ratti, "Torriglione" Alba 45 2010 Barbera Terra D'oro Amador County 45 2008 Barbera D’Asti Superiore “Bricco del Perg” Asti 48 2009 Barbera D’Alba Massolini Serralunga Alba 50 PINOT NOIR: To grape growers and winemakers, Pinot Noir presents both the ultimate challenge and the ultimate reward. At their best, Pinot Noir grapes produce wines that are rich and complex, tasting of black cherries, red berries, earth tones and spice, with an aroma that’s been likened to everything from herbs and cola, to bacon and roses. One of the most exciting developments in the world of wine is the recent advances Oregon and California winemakers have made in producing first rate Pinot Noirs. Pair with mushroom pasta, grilled fish, salmon, and veal. 2010 Pinot Noir "Napa Cellars" Napa Valley Napa 40 2010 Pinot Noir Veramonte, "Ritual" Casablanca Valley Chile 45 2008 Pinot Noir “Reliz Creek”, Wente Vineyards Monterey 45 2009 Pinot Noir Robert Mondavi Winery Carneros Carneros 52 2006 Pinot Nero Castel Sallegg Riserva Alto Adige 55 2007 Pinot Noir “Anniversary Vintage”, Davis Family Vineyards Sonoma 60 2009 Pinot Noir Rodney Strong Reserve Russian River Valley Sonoma 70 SANGIOVESE: Sangiovese along with the Nebbiolo, is one of the most important grapes in all of Italy. It flourishes in central Italy but is best known in Tuscany. Like Nebbiolo, Sangiovese is responsible for some of the finest wines in the world, including Chianti, Vino Nobile, and Brunello. Along the way there are numerous iteration of this grape. Depending on where in Tuscany you are, whether you are north or south of the Arno, closer to Florence or down the valley nearer Siena. Whatever the case, most will agree that Sangiovese is unique in its aroma and flavor which undeniably root this grape in Tuscany. The wines that it produces have a natural austerity from the high acidity and tannin. A good Chianti, Brunello, or Vino Nobile evokes a smoky, foresty quality which mingles the sweetness of the fruit along with spicy herbal undertones. Pair with roasted meats, rich pastas, and cheeses. 2006 Chianti Classico Riserva Carpineto, Chianti 50 2008 Chianti Classico Riserva Felsina Berardenga Chianti 55 2008 Rosso di Montalcino Ciacci Piccolomini Montalcino 55 2005 Vino Nobile di Montepulciano Riserva, Carpineto Montepulciano 65 2005 Rosso di Montalcino “Pertimali”, Livio Sassetti Montalcino 65 2006 Brunello di Montalcino Ciacci Piccolomini Montalcino 85 2004 Brunello di Montalcino Riserva, Fattoria La Lecciaia Montalcino 85 2006 Brunello di Montalcino "Tradizione", Vitanza Montalcino 85 2004 Brunello di Montalcino Croce di Mezzo Montalcino 95 2003 Brunello di Montalcino Livio Sassetti, “Pertimali” Montalcino 95 2006 Brunello di Montalcino Fossacolle Montalcino 115 SUPER TUSCAN: In the 1970’s, certain progressive winemakers decided to push the traditional barriers and experiment with blending different varietals to make wine greater in structure and complexity. These wines typically blend Cabernet Sauvignon, Merlot, and Sangiovese, but do not exclude other varietals. The following are wines that we feel represent the intent beautifully. 2008 Lucente “La Vite” 40 2008 La Maialina “Gertrude” 40 2009 Guado al Tasso, “Il Bruciato” 60 2007 La Cappuccina “Campo Buri” 70 2009 Gaja, Ca’Marcanda “Promis” 85 2006 Terrabianca "Campaccio Riserva" 110 2007 Antinori, Tignanello 200 2007 Villa Antinori, “Guado al Tasso” 190 2003 Agricola Querciabella, “Camartina” 215 2005 Tenuta dell’Ornellaia, Ornellaia 290 2006 Tenuta dell’Ornellaia, Ornellaia 300 2008 Tenuta San Guido “Sassicaia” Rosso di Bolgheri 355 2003 Antinori, “Solaia” 400 2004 Antinori, “Solaia” 420 SYRAH: Syrah is a rich, full-bodied, complex, spicy, long-lived wine that thrives in warm regions. American Syrahs can be full bodied wines but often show more spice elements and less berry-like fruit than a Zinfandel for example. We have also included Petite Syrah in this category. Some 200 or so years ago the In this group, along with one American Syrah, you will find an Australian as well as two Italian wines that are Syrah blends. Try them all and taste the similarities as well as the differences. 2004 Dutschke, “St. Jakobi” Barossa Valley 70 2008 Petite Syrah, Stags’ Leap Napa Valley 70 CABERNET SAUVIGNON: This is the grape responsible for some of the finest wines in the world. It produces wines that astonish with their richness and complexity. The classic Cabernet flavor is one of deep, dark fruits, primarily black currant (cassis) and the best are medium to full-bodied, intense and firm. These wines are rich, and therefore need food equally as rich, such as stews, red meats, salty items like prosciutto or pancetta to help mellow the tannins. 2009 Cabernet Sauvignon Francis Ford Coppola, “Claret” Napa 45 2009 Cabernet Sauvignon “Earthquake”, MichaelDavid Lodi 50 2007 Chateau Ste. Michele “Cold Creek Vineyard” Colmb. Valley 58 2008 Cabernet Sauvignon Robert Mondavi Napa 55 2009 Cabernet blend Chappellet, Mountain Cuvee Napa Valley 60 2008 Stags’ Leap Napa Valley 90 2001 Cabernet Sauvignon Bertani, “Villa Novare Albion” Veneto 90 2007 Jordan Cabernet Sauvignon Alex. Valley 110 2008 Justin, “Isosceles” (Cab. Sav., Cab. Franc., Merlot) Paso Robles 110 2006 Hewitt Vineyard Rutherford 160 2008 Wente Karl Wente, “Nth Degree” Livermore 100 2007 Silver Oak Alex. Valley 140 2006 Cabernet Sauvignon Chateau St. Jean "Cinq Cepages" Sonoma 100 MERLOT: Merlots are often less tannic and fruitier than Cabernets, though still full bodied, deep in color and fairly high in alcohol. Typically merlots are ripe with flavors of cherry, plum, and chocolate. Merlot is very often blended with Cabernet Sauvignon at almost all of the great estates. In doing so, the wines become substantially richer and elegant and more importantly it renders the wine much more complex. Areas where Merlot has been successfully grown and blended into the Cabernet grape include; Northern Italy, California, Washington State, and the Rogue Valley region of Oregon. Pair with rib-eye steaks, filet mignon, and other braised meats. 2006 Merlot Chateau St. Jean Sonoma 45 2007 Merlot Swanson Napa Valley 55 2009 Justin, “Justification” (Merlot, Cabernet Franc) Paso Robles 90 |