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A Refreshing Mother’s Day Sparkler from the Rheingau

Leitz Rheingau Spatburgunder Weissherbst Sekt Brut

Leitz Rheingau Spatburgunder Weissherbst Sekt Brut

This week we’re featuring one of our new favorite wines made by our friend Johannes Leitz in Germany’s Rheingau region. You may already be familiar with Leitz’s delicious Dragonstone Riesling or his perky Eins Zwei Dry, both bright, refreshing, and easy to love. We’ve recently started carrying Leitz’s lovely Rheingau Spätburgunder Weissherbst Sekt Brut. Simply translated, this long name means a dry, sparkling Pinot Noir from the Rheingau made into white wine. While this fresh Pinot Noir is not completely white, a short three hour maceration on the grape skins lends a barely pink color, and it is perfectly bubbly. The dominant fruit here is deliciously juicy grapefruit, making this a perfect wine to sip on its own before dinner, or with hors d’oeuvres & salads. For Mother’s Day I’m pairing a bottle of this with a big tin of our Bonilla olive oil potato chips!

Available at Formaggio Kitchen South End, or at Formaggio Kitchen Cambridge with one day’s notice.

 

Julie Cappellano is the General Manager and Wine Buyer at Formaggio Kitchen South End, Boston.

Wine Made the Oldest Way of All

The hip, cozy watering hole known as Backbar occupies a back room of Journeyman restaurant in Somerville’s Union Square. With its usual team of cocktail jockeys off at a trade event a couple of years ago, then GM Meg Grady-Troia filled the void with a few somms-for-a-day. I was pleased to be asked in. My topic: Continue Reading »

Vieilles Vignes: Do Old Vines Make Better Wine?

Vieilles vignes is a phrase you frequently see on French wine labels. These are somewhat mysterious words since, though it’s obvious they refer to vines of some advanced age (it literally means old vines), it isn’t immediately clear (a) how old ‘old’ is and (b) why we should care. The conventional wisdom has it that Continue Reading »

When Red Wine Grapes Go White

Pinot Noir, Cabernet Sauvignon, Merlot, Nebbiolo, Tempranillo, Sangiovese. The names of these grapes inspire images of red hues ranging from autumn auburn to vibrant vermilion; tastes of smoke, berries, cherries, and chocolate; textures ranging from tongue gripping to smooth satin. Yet we owe these sensory impressions largely to the skin of these grapes, and the Continue Reading »