Orval is the only beer brewed by Trappist Monks at Orval Abbey in Gaume, Southern Belgium. A darling of brewers and beer lovers the world over, it was one of the first beers with brettanomyces, a yeast strain that adds pleasing acidity and dryness, to hit North American shores. Pouring a deep orange, with floral, spicy and sweet grain aromas and lots of bitter hop character, ending in long dry finish. Stock up on a couple bottles for the cellar; with age the brett yeast will produce a drier, funkier, fruitier beer. Swap wine for Orval during the appetizer round at your next dinner party; the beer’s Champagne-esque effervescence and dry finish pair well with aged cheeses and cured meats.
The remake of a classic, this vintage is a reminder of the wine that first put Tinhorn on the map. Definite rose-petal and tropical notes up front, followed by a lush palate of lychee and ginger spice with a touch of citrus and a spicy hint to close.
Lifted zesty and tropical notes before a generous, orchard fruit–toned palate with good mouthfeel, apple and tropical tones before a lingering fruity finish.
The idiosyncratic winemaker plants his vines very densely (6,600 per hectare) and matures his wine in unique cigar-shaped barrels to administer just the right touch of oak. Particularly when made from a great year like 2009, the result is a very deeply coloured, complex potion scented like a raspberry pie, with dates, raisins and Merlot herbs and spices. The fruit still tastes fresh at the moment, and some remaining tannins still provide structure, but this should be enjoyed in the next couple of years.
Teroldego is a distant cousin to Syrah. The wine is deep ruby in colour with a floral, spicy nose of raspberries and blueberries. It's medium bodied and remarkably elegant for the price with a firm, dry, fruity flavour.
This simple entry-level Malbec carries warm black fruits, roasted coffee and a kiss of violet florals to a short finish. Tannins are a touch powdery but primed to meet your grilled root veg or ground beef dishes.
This Mendoza Chardonnay underwent partial malolactic fermentation before 4‒6 months on the lees in French and American oak. Rich and full, with ample toasty wood and clove spice, topped by a layer of red apple and buttered pear, and a sheen of lemon on the top. A nice ribbon of lemon works hard to lift the weight, but this simple white finishes somewhat clumsy and lacking cohesion. Pour with seafood chowder or creamy pasta dishes for best results.