Joe's Winos Wine Club july 2018




For those new to Muscadet “muss-kuh-day”, fear not! This has nothing to do with the Muscadine grape grown locally and is in no way sweet. It is actually very dry. So much so that it has been nicknamed the "oyster wine" due to it's mineral driven, crisp profile that pairs perfectly with the bivalve. This grape, grown in France's Loire Valley, is actually a varietal called Melon de Bourgogne. The most revered appellation in France for this unique grape is the Muscadet Sèvre et Maine appellation. Grown between the two rivers; the Sèvre and the Maine, these wines can be so lean and acidic that a process known as "Sur Lie" aging is implemented to slightly soften the wine before release. After fermentation, the dead yeast (lees) settles to the bottom of the tank / barrel and are occasionally stirred for weeks or months until the desired affect is reached. This process adds weight and richness as the yeast cells are reincorporated into the wine. The qualities one often associated with Champagne; toast and sourdough are introduced by extended lees aging. Also known as "Poor Man's Sancerre" this is a great budget option for a Loire valley Sauvignon Blanc lovers. Grenaudiѐre's Muscadet offers aromas of lemon blossom, salty air, lime peel, under-ripe pear, wet stone, vanilla custard, sour dough and jasmine. The palate is bright and crisp with tons of minerality. Bright mouthwatering acidity is finished off with a hint of keylime pie and a touch of salt.


Oyters! Also Mussels, Shrimp, Scallops, etc. Artichokes, Zucchini or Squash. Brie.




We're very excited to present a wine from Mauro Molino to the club. This winery has become one of our staff's favorite Italian offerings and, since it's imported directly by Le Vignoble in Cordova, prices are kept very low. Mauro Molino's estate is in Piedmont's La Morra region producing Northwest Italy's famed Dolcetto, Barbera and Nebbiolo grapes. Nebbiolo, the grape used in the famed Barolo wines, requires substantial aging to become approachable. Dolcetto is considered the table wine of the region and is offered by the carafe at local restaurants. Barbera has more complexity and character than Dolcetto but can also be drunk in its youth. Mauro Molino's Barbera is an exceptional example of the grape and is showing beautifully right now. A bright bouquet of cranberry, pie spice, violets, sage, plum, saddle leather, and cocoa powder open up to a palate with bright, zingy acidity offering plenty of raspberry, blackberry, tart cherry, black pepper, cinnamon, morel mushroom finishing with a hint of cranberry and iron. Bright and light enough for a blazing summer, this might convert some Pinot Noir fans to the joys of Barbera!


Steak tartare, herb encrusted lamb, mushroom stew, spiced stews.