Joe's Winos Wine Club december 2017

Bel Air Grande Cuvee Btl.png



Brought to our market for the very first time, this lovely Crémant (a term used to designate sparkling wines made by the méthode champenoise but falling outside the boundaries of the Champagne region) is sourced from the Beaujolais region of southern Burgundy. The Vingerons De Bel-Air are a small producer focused on natural, organic Beaujolais from the many villages of the region. The region is highly focused on red wines from the Gamay grape. A sparkling wine from this region is uncommon and showcases a warmer, riper fruit profile than the bubbly wines from the north. This deliciously inviting Blanc de Blanc made from 100% Chardonnay offers a bouquet of candied apple, Asian pear, toasted marshmallow, and lime custard. The palate is light and creamy offering pastry puffs, baked apples, honey glazed apricots, almonds, and lemon-meringue. This is a dry, Brut sparkling wine with a profile unique to Beaujolais where everything has a lovely candied quality. Perfect for a holiday get together, this will win over both your Champagne and Prosecco drinker alike.


Goat Cheese Soufflés, Eggs Benedict, Salmon Roe/Caviar with Crème Fraîche

Carlos Serres Reserva Rioja Btl.png



This blend of 90% Tempranillo and 10% Graciano was produced in Rioja, one of Spain's most famous growing regions. The Rioja region saw dramatic growth when an epidemic of Phylloxera devastated Bordeaux in the 1870s. Wines from Rioja were brought by train to Bordeaux and French wine making techniques, such as barrel aging, were introduced to the Spanish winemakers. Rioja was soon the first regulated viticultural region in Spain with laws dictating how production and aging was handled before release. These wines were grouped into categories starting with 'Joven' or 'Young Wines' produced by vines in their earliest years to be fresh, fruit forward with low tannins. 'Crianza' sees a minimum of one year in casks and a few months in the bottle before release. 'Reserva' is selected from wines of the best vintages, with at least one year in casks, then aged for a minimum of 3 years before release. Carlos Serres Reserva 2011 offers cooked down black cherries and mulberries, blackberry, red roses, vanilla, toasted coconuts, chocolate, dill, and pie spice. The palate is velvety with notes of nutmeg, leather, black cherry, and cola. This Rioja is showing beautifully now but could age well for another 2-3 years.


Wild mushroom Risotto, Lamb Tagine, Grilled Ribeye Steak