Frizzante
From Wikipedia: Frizzante is an Italian wine term term for semi-sparkling wine (as opposed to Spumante, which is generally used for fully sparkling wines). Frizzante wines generally owe their bubbles to a partial secondary fermentation in tank. You might notice a light fizz or tingly sensation on the tongue with a Frizzante wine, compared to the more carbonated sensation that more fully sparkling wines yield.
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get your wine on
2006 Ferraton Cotes du Rhone Blanc, “Les Samorens”
Simon says you should check this out. And so do we. Looking for a budget white for all your summer sipping? Look no farther…Fetch me some Ferraton
2006 Eric Kent Spring Releases
We love the Eric Kent labels, and we’re even more excited about the wine inside them. Okay, scratch that. We’re equally excited, since these labels are about the best wine labels we’ve ever seen (short of our own upcoming release, which you’ll hear plenty about, eventually). Go check out the Eric Kent wines and treat yourself to a sensory experience that encompasses taste, touch, smell and sight.Can I get some Kent?
Rosé - old vintage clearance
We’re doing a little spring cleaning and the first thing in store is to get the older vintages of Rosé off our shelves as we prepare for some new ones to appear. Not that there’s anything wrong with these 2006s (and in one case, a lovely 05). These are drinking well still, and at 30% off they’re priced to go.Everything’s coming up Rosés…
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freshly pressed
domaine547 events: Tablas Creek wine dinner at Campanile, June 3rd, 2008:
We’re excited to announce that we’re hosting a wine dinner at Campanile Restaurant on June 3rd, with the esteemed Tablas Creek Vineyard. Not only does Tablas Creek have one of the best wine blogs around, written by winery manager Jason Haas, but their wines rock.
For those of you who don’t know, they are owned in part by the Perrin family of Chateau de Beaucastel in Chateauneuf-du-Pape, and they have painstakingly brought over clones of all the Beaucastel Southern Rhone varieties and replanted them in Paso Robles (see full history of the winery here). The results are incredible, and you will be able to taste through the entire line-up of Tablas Creek wines at Campanile, including their Vin de Paille dessert wine which is tiny production and usually only available at the winery.
Campanile has developed a five course menu (plus passed Hors d’Oeuvres and an Intermezzo) to complement the 11 wines featured. Here’s what it looks like
Tray Passed Hors d’Oevures:
Cumin Scented Shrimp wrapped with grilled zucchini and Chicken Liver Pate Crostini paired with 2006 Vermentino
First Course:
Fava Bean Angolotti with sauteed pea tendrils paired wtih 2006 Cotes de Tablas Blanc and 2005 Grenache Blanc
Second Course:
Spring Squash Risotto with Meyer lemon preserves paired with 2005 Roussanne and 2006 Esprit de Beaucastel Blanc
Intermezzo:
Fried Totten Oyster with a nectarine mignonette paired with 2007 Rosé
Third Course:
Skewered Lamb, carmelized onion tarte tatin, tome de savoie paired with 2005 Cotes de Tables and 2005 Syrah
Fourth Course:
Roast Squab, sliced beets, pearl onions, mustard mashed potatoes paired with 2005 Mourvedre and 2005 Esprit de Beaucastel
Fifth Course:
Dessert paired with 2005 Vin de Paille dessert wine
Please note, Campanile is proud to provide the freshest and finest foods available. Campanile therefore reserves the right to make substitutions contingent upon seasonal availability and sources. Vegetarian menu available upon request.
Total cost per person is $150 inclusive of tax and gratuity. Please call the restaurant at (323) 938-1447 for reservations, and mention you are booking for the domaine547/Tablas Creek dinner on June 3rd. This event is sure to fill to capacity so book early and often!
wine jargon
Frizzante
From Wikipedia: Frizzante is an Italian wine term term for semi-sparkling wine (as opposed to Spumante, which is generally used for fully sparkling wines). Frizzante wines generally owe their bubbles to a partial secondary fermentation in tank. You might notice a light fizz or tingly sensation on the tongue with a Frizzante wine, compared to the more carbonated sensation that more fully sparkling wines yield.
Scorekage
Okay, so we made up this word yesterday after a great restaurant experience. We brought a bottle of wine with us, expecting to pay a corkage fee. But the restaurant either forgot to charge us the $15, or decided to be nice to us. We scored! Hence, “scorekage” has entered our lexicon. This can also refer to BYO friendly restaurants that don’t charge for corkage under any circumstances.
grapewise
There’s a good article in this morning’s Food section of the LA Times, on Cabernet Franc. It would be better, of course, if it linked to the three included wines available through d547 (Chateau Hureau Saumur-Champigny, Chateau Vieux Clos, and the Lang & Reed). But we still think you should read the piece — and […]
Read more…domaine547 in print: Entrepreneur Magazine, April 2008 issue
We’re thrilled to see the first print article on domaine547 hit the newsstands, in April’s issue of Entrepreneur Magazine. You can see the article online by clicking here, but we promise you it’s much better in traditional paper format with its four color photo and all! Yay.
Cabernet Franc in the news
domaine547 in print: Entrepreneur Magazine, April 2008 issue
Dubious business? Wine stores that employ critics
