APRIL TASTING SCHEDULE 

5-7:30 PM


Wednesday, April 5th 

Frederick Wildman & Sons

Our staff here will pour selections from Frederick Wildman & Sons portfolio. We'll be pouring Bodega Guitian's La Tapada, Godello from Valdeorras that spends 8 months on its lees. It's an example of a Galician white with a floral nose & a mineral undertone. Along with a cheese pairing, we will also have a Cava. The Sumarroca Nuria Claverol, from Bodegas Sumarroca comes from 90-year-old Xarel.lo vines & spends 3 years on its lees. Both will perfectly compliment your quick & easy weekday chicken dish, come & try them beforehand.


Thursday, April 6th 
Martin Scott Wines

Our friend & neighbor Dalton from Martin Scott plans on pouring a cava rosado & a txakoli. Dalton will have Llopart, a cava
rosado from a smaller bodega near Barcelona that is made with a small amount of Pinot Noir along with Monastrell & Garnacha. He'll also have Txomin Extaniz, a Getariako txakoli that spends a short time on it's lees. The txakoli is a mineral driven palate cleanser & the rosado screams out for food- we'll have a cheese pairing for both wines.


Friday, April 7th
Verity Wine

For the last Friday before your taxes are due we'll have two fun, non-cerebral crowd favorites from Verity Wines; a young,
fresher Toro & an organic white from Rueda. For being a Tinto Fino from Toro, Tio Uco is an atypical wine from the region. It
only sees 5 months aging in neutral oak, making it leaner, fresher & ready to drink. The Menade, an organic white from
Rueda, shows off the best of its varietal & region. It's balanced between its fruit & acidity & is complicated by a bitter note
on its finish. Both of these wines are easily lovable & can be easily paired, so make it before the café closes to be able to bring home cheese as well.

Wednesday, April 12th 
Verity Wines

We're having a very, Verity month. Our rep, Bill, occasionally treats us to Chinese. It's a food focused relationship, so pairings are always the main sentiment when pouring these wines. Artichokes, in the style of an adopted Murcian grandmother or jarred artichokes from our café, are a great pair for Celler del Roure's Cullerot. The Cullerot is a white blend of a number of unique varieties including Pedro Ximénez, that works incredibly well with vegetable dishes. It's aged in amphorae for 6 months after spending a time on its lees, which makes it complicated & textured enough to hold up to these dishes. Celler del Roure's Vermell is elaborated with Mandó as part of its blend, it's a variety indigenous to Valencia. This wine is aged in amphorae as well, helping it maintain its freshness which makes it a great pair for meat dishes from our café. Expect some of those dishes to make an appearance. 

Thursday, April 13th 
Savio Soares Selections

One can argue geology's influence on wine, granitic soil is a good place to start thinking about whether soil composition contributes to producing a finer wine. Ronsel do Sil, a bodega with steep vineyards on the banks of the Sil in Ribeira Sacra is a exemplary granite-soiled winery producing fine, mineral-driven wine from native Galician varieties. The perfect person to have the argument with is Andrew, our Savio Soares rep. He's savvy & possessed with zen-like patience. He'll be pouring Ronsel do Sil's Vel'uveyra Godello & Mencía. Both wines are farmed sustainably, fermented with native yeasts & are from damp, central Ribeira Sacra- a granitic-soiled zone, ask Andrew.
  
Friday, April 14th 
Wint & Lila Gin

Wint & Lila is a London Dry style gin from Cadiz, 5 times distilled with Juniper, coriander, angelica, angelica root, cinnamon,
orange peel, lemon & lime, mint & orange blossoms as its botanicals. We'll be pouring Wint along with Indi, our Spanish tonic water. Indi's a balanced tonic, a great cocktail component. Emma, the brand ambassador will pour for us. We'll try have flowers, spices & herbs on hand to show you the extent of ingredients that are macerated to make this gin.

Wednesday, April 19th 
David Bowler

We'll spotlight a quality producer from one of Spain's oldest & most diverse wine regions, DO Navarra. Emilio Valerio is a
vineyard focused, environmentally preservationist producer making low intervention wines from 50 or so plots in north east Navarra. The bodegas aim is to produce wine & maintain the regions biodiversity, so biodynamic principles are applied to its farming techniques. Navarra, whose varietal diversity is evident in its blends seems an idyllic environment for this sort of production. Emilio Valerio's white, produced from younger Malvasia vines, is perfumed & floral with a waxy, rich texture. Piper from David Bowler will pour it along with the red blend, a wine whose varieties are vinified separately, some are aged in concrete, others are aged in oak vats, on its lees.
 


Thursday, April 20th 
José Pastor Selections

Candela of José Pastor Selections will be with us, with two whites from Celler de Can Suriol. Candela is a wine educator amongst other things, and Can Suriol is an organic producer from the Alt-Penedes. This makes for an ideal chance to learn about Xarel.lo & Parellada, two varieties we're familiar with from cava but see less in still form. Both examples are from organically farmed vines, from small parcels in the Alt-Penedès sub zone & are fermented with native yeasts. They're honestly some of the most dynamic, low intervention wines to be found. Of all people, Candela is the person to explain why.

  
Friday, April 21st  
Coeur Wine Co.

John & Coeur Wine Co. are enthusiastic, honest wine salesmen that are in the business of selling lively, expressive wines.
He'll be here, again, pouring a pair of Catalonian wines from Celler Mas Candí, who are located in the Alt-Penedes and
produce nothing but honest, lively & expressive wines. The Cabòries is a co-ferment of native varieties, Mandó, Sumoll &
Xarel.lo. It's fresh, lightly extracted & only spends two months in oak- absolutely lively. We'll also be lucky to have their
Desig, an unadulterated, pure Xarel.lo made from 50-year-old vines. It's fermented in used oak, on its lees with battonage,
for 7 months & is nothing but honest.
  
Thursday, April 27th 
Emilio Rodriguez of Terras Gauda 

Limited seating / 7:30 - 9:30 

TICKETS ARE $70 IN ADVANCE 

Emilio Rodriguez, principal winemaker for Terras Gauda, is a veteran winemaker in the regions of Rías Baixas & Bierzo.
Largely considered an innovator, specifically for helping bring the entire region of Rías Baixas to better recognition, he leads
winemaking at both Bodegas Terras Gauda & Pittacum. We're thrilled to be able to offer a guided tasting of wines from
both wineries along with regional pairings. The tasting will consist of six wines paired with Galician conserves, in addition to our Chef Jaumé's arroz negro. Come, meet the winemaker.
  
Friday, April 29th 
Spanish Wine Exclusives with Justin Berlin

Justin of Spanish Wines Exclusives imports particularly elegant wines with a focus on diverse, small producers & terruño expressive wines. Justin will offer two wines from a family winery in the Monterrei DO. Castro de Lobarzán produce wines only in the best vintages, from estate owned vines with extremely low yields. Their red is produced from rare, native varieties & is produced with minimal intervention. The white, made from godello, is barrel aged & has layers of depth & complexity. He also plans to pour Lazarus Orange, a merlot from a small appellation in the Aragón region vinified using "sensorial winemaking" techniques, which uses trained blind tasters to note changes in the wines development. These small production wines from Justin really do exhibit a distinctive character stemming from their place of origin.