2nd Tuesday Tasting: Back to the Future – New School Winemakers Old World Regions, 9/12, 6:00


Old World wine growing regions are experiencing a resurgence with a new generation of winemakers taking cues from the past and looking to the future for inspiration. Pairing traditional winemaking and growing techniques with the newest technology and innovation, to provide some truly special, dynamic, and exciting wines. Many of these winemakers come from families that have been growing grapes and making wines for generations, rebelling from the tradition of the family to take on new skills and exploring other careers, but ultimately returning to their roots to make something special and new. Alejandro Ortiz from J’s Bottle Shop has helped us pick out the wines to showcase at our next 2nd Tuesday Tasting on September 12th.

We will start the evening off with a Cava from Gramona, just south of Barcelona. The vineyard is 100% biodynamic, powered by thermal heat and solar power, and the wine is made with 100% natural yeasts and aged in neutral oak.

We then will move on to Portugal, about 35 miles northeast of Lisbon for a wine called Xodo. a white blend of Arinto, Fernão Pires, Vital, and Sauvignon Blanc, all native varietals in Portugal. Grown on 25 year old vines and made using native yeasts, the grapes are fermented separately and then blended using innovative technology to provide a crisp, bright white.

Next up is Fuso Barbera from Water Massa. Massa is a cult winemaker in Italy, and he has teamed with Fuso to create this estate Barbera in a style that is approachable for anyone. He believes that you must look to the past to move forward, and in doing so has created this easy drinking Barbera that has notes of tart cranberry & red fruit alongside hints of spice and funk. This is a food wine if there ever was one.

We will travel to the Chinon appellation of France next. While Chinon is generally thought of as an old, stodgy region, Frédéric Sigonneau, a native son, went to Spain and Italy, learning from the great winemakers and came back with new knowledge and a fresh set of eyes to apply to making wine in Chinon. The result is this 100% Cabernet Franc that is 100% organic, using native yeasts, aged in concrete & old barrels with little to no sulfites. The wine has hints of fruit leather, tomato skin, and okra seeds, and is truly a Chinon like no other.

We will finish the evening off with Alpha Zeta Ripasso Valpolicella. Valpolicella is often thought of as a secondary throw away wine, made from the remnants of Amarone production. In this case, the wine is a forethought rather than an afterthought. The Corvina grapes are dried on mats for a year and then married and refermented in the spring to make a truly special Italian wine.

As always the tasting is $20 for 5 wines and some bites paired with them from our chef, Joel Penn. If you stay for dinner, you get 10% off your meal. Call us today for your reservation as these tastings fill up quickly.


Heirloom Athens

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815 N. Chase Street Athens, GA 30601
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