5 - 7:30 PM
Wednesday, May 3rd, Opici Wine
Jay from Opici Wine will pour an assortment of Barbadillo sherries, from their light, refreshing Solear Manzanilla to their medium,
off-dry sherry. These wines are from a family-owned bodega over a hundred years old, with 500 hectares of estate owned vineyards in
upper Jerez. The Solear Manzanilla is the defacto wine of choice in Sanlucar & the perfect aperitif sherry/
Jay will also pour the Principe Amontillado, the Obispo Gascon Palo Cortado & the San Rafael Medium. These will be paired with
fried macronas, artichokes, chestnuts & chocolate.
Thursday, May 4th, Invoer Wine
Zaan from Invoer Wine will be pouring two unique Catalonian wines, Alella Vinicola Mayla & Trossos del
Priorat's Abracadabra. Mayla is a rosé pet-nat produced from Pansa Blanca & Syrah in Alella, in Cataluña. It's ideal for an aperitif
and brunch worthy. His Abracadabra is barrel fermented then aged on its lees in stainless steel for four months before being bottle
aged for 10 months. It's savory & textured & is perfect with Alt Urgell, which we'll pair it.
Friday, May 5th, Martin Scott
Neighbor & colleague Dalton of Martin Scott plans on pouring two heavyweight reds on Friday. From Aragòn, Alto Moncayo is
a Garnacha from vines up to 70 years old, aged 20 months in new oak. He'll also have Teso La Monja's Victorino, a
Tempranillo from ungrafted, old vines in Toro that is fermented with indigenous yeasts & aged 18 months in new French oak
. It's comfort food for cloudy days, come by.
Wednesday, May 10th, Frederick Wildman & Sons
Nicole will be here pouring such elegant wines; a Galician white & a Catalonian cava. La Tapada's Giutian is a mono-varietal
Godello from Valdeorras that spends 8 months on its lees. Sumarroca Nuria Claverol is produced with organically grown,
estate-owned fruit, from 90-year-old Xarel.lo vines. Aged for a minimum of 3 years on its lees. These wines are either
brilliant or sparkle.
Thursday, May 11th, Verity Wines
We'll be lucky to pour and taste two gems from the Verity portfolio that come from Valencia. Celler del Roure uses the
Mandó grape, which they have 15-year-old vines of planted in clay & sandy loam & farm sustainably. The grapes are hand harvested
, fermented with natural yeast in tank with 12 days of maceration & aged 4 months in amphorae. It's atypical of
the wines from the region. Their white, which we will have open as well, is amphorae aged for 6 months & is creamy &
textured. These will be paired with regional cheese you'll be able to get at a discount from the café.
Friday, May 12th, Selections de la Viña
Small-grower focused Spanish wine importer, Selections de la Vina presents lively wines with little additives. SdV's
Comandante Kreso (who happens to have crazy good grilling tips if you get around to talking about it) will be pouring a
Mallorcan red that'll pair perfectly with grilled food, Chateau Paquita. It's a blend of Callet & Manto Negro that are
fermented in steel tank and Monastrell which is carbonically macerated. Plan the rest of your weekend with Kreso; it'll be ham-heavy
& sulfur free.
Wednesday, May 17th, David Bowler
We'll continue pouring island wines on Wednesday as well, this time from David Bowler's portfolio. Fronton de Oro's Malpais
is a blend of Listán Prieto, Tintilla & Listán Negro, produced in small quantities; aged in French & American oak. From a
small town on the island of Grand Canaria, most of this wine is consumed locally so we're lucky to have it for a weekday
dinner. It pairs best with roasted poultry or herbed lamb, so marinate those on Tuesday.
Thursday, May 18th, IPO Wines
Lena will host Thursday's tasting and pour two selections from IPO's small grower-focused wines, imported by European
Cellars. Cara Nord Celler's Negre is a blend of Garnacha, Garrut & Syrah that is fermented in vat & aged 6 months in French
oak. It's a wonderful BBQ wine at a great value. With that in mind she'll also have Izadi's Larrossa rosado, a garnacha
produced from old vines in the Rioja Alavesa that's a crowd favorite here. Both wines are casual, crowd pleasers.
Friday, May 19th, Wine Dogs Imports
Wine Dogs will be here with their Heretat Mont-Rubi wines, produced from two native varieties planted in clay-calcareous
soils in the Penedes. The "White", a Xarel.lo, and the "Red", a Garnacha are both produced from goblet trained vines that
are tended to with non-interventionist viticulture making expressive wines that are both immediately lovable. These will be
paired with regional a regional cheese from the café, where you're welcome to drink the bottle you purchase.
Thursday, May 25th, Coeur Wine Co.
John of Coeur Wine, a.k.a. Peix Nicolau, will be here baptizing you in Catalonian wine on the New Moon. He'll be channeling
the spirits of Aloges through Celler La Salada's Macaners, a wine produced from an 80-year-old strain of sumoll from
Castelladral produced with minimal intervention. He'll also invoke Mas Candi's Cabories, a Sumoll, Xarel-lo & Mandó co-
ferment vinified using a light extraction. It's aged 2 months in French oak & goes down like water. Bona Sort!
Friday, May 26th, PM Spirits
We'll finish off the month with a digestive. Pam will be in-store pouring Baines Pacharan, a liqueur made from blackthorn, or
slow berries & other aromatic plants distilled & aged in chestnut barrels. She'll also be choosing the music, which was two-
toned & upbeat danceable ska with a punk vibe last she was in. Come for Pacharan, stay for Ska.