Tag Archives: PlumpJack Wine & Spirits

24 hours of New Year’s Eve in SF

Follow our blueprint for our ideal New Year’s Eve and you’ll be guaranteed that 2016 will welcome you with open arms and a warm hug.
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Attire – more importantly, the dress. Choose from a comfortable, clubby ensemble from Amour Vert, a classic lace get-up from DVF that says I am serious about this holiday, or something fun and flashy that you can layer with a jacket when getting around on the city streets. All these dresses and styles available at PlumpJackSport.
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Are you in the mood to party on New Year’s Eve? 
Are you the popping bottles and noshing on caviar partier or are you the laying low-type that likes intimate conversations over some good bubbles and hearty fare. Ditch the grocery store party platter and whip up some delightful finger food, but first, the main character, the bubbles.
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Go to PlumpJack Wine & Spirits and ask for Paul, or just take his word for it and buy his top picks.
1. Comtes De Champagne Taittinger, 2005: “100% Chardonnay, in my mind this is one of the greatest Champagnes around. It is probably the only champagne i would flat.
2. Pol Roger Brut Réserve Champagne: “This is an equal blend of the three main varietals. This champagne has a toasty and fruity balance to it.
3.Champagne Gratiot Gerad: “100% Pinot Meunier. This champagne has a little more of a floral note to it and a nice creamy mousse.”
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Diversify your libations and add a celebratory signature cocktail to liven up your soiree.
We enlisted our favorite bartenders at Forgery for a cocktail recipe, and guess what, they know what their doing, so take notice. If you don’t know what some of these items are, there is always Google.
And then there are snacks – very important if you want to continue the party til midnight.
We have lots of inspiration on our Pinterest board, we literally spent many hours searching, pinning and procrastinating, because that is what Pinterest is for, let’s be honest. When it’s time to usher your guests out of your place, because things are starting to get messy and the bubbles are all gone, get yourself to a club. We have two choices for you. For a smaller venue with great jams and lots of dancing, plus champagne and really great cocktails, and even a beer for those who just want to quench their thirst, get to MatrixFillmore. New Year’s Eve features DJ Amy Robbins, spinning the best Top 40 and House beats. Purchase tickers here
If you’re looking to go out and dance your face off to some serious DJs and want to splurge on ultra-exclusive table service, featuring batched craft cocktails, light fare, and more, you need to add Verso to your NYE agenda. Or you can just purchase a ticket to dance and drink, and it will still be the best New Year’s EVER! Purchase tickets here.
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Aftermath of New Year’s can be bitter, but you know what makes it sweet? Brunch!
Get yourself to Balboa Cafe San Francisco, STAT, and order the following: a Balburrito (trust us), an order of Eggs Benedict, or Huevos Rancheros and then wash it down with the city’s best Bloody Mary. Okay, feel better now, we thought so. And, maybe you had a big night and are still up at 9am, in which case, you’re in luck, the Balboa opens bright and early and if you slept in until 1pm, you’re still doing great. And if you are unable to leave the confines of your living room/bedroom, Balboa delivers with partner Caviar. MENU
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When it comes to getting away for New Year’s, Squaw Valley is the place to be! PlumpJack Squaw Valley Inn is a cozy, lodge-like resort located at the base of the Sierra Nevada Mountains in North Lake Tahoe California. With amazing snowfall kicking off this season, you wont want to miss the chance to get up to the mountain with amazing conditions this season. Enjoy a great apres ski at the PlumpJack Bar (view menu), the perfect place to wind down from a day of skiing with friends! We are also offering a special Prix Fixe menu for New Years (view menu).

Last Minute Thanksgiving Wine and Beer Guide

With Thanksgiving just days away find out what our Noe Valley team at PlumpJack Wine & Spirits will be drinking with their turkey feast in this last minute Thanksgiving wine and beer guide.


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Molly’s Thanksgiving Beer Recommendations:

Almanac’s Dogpatch Grand Cru
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A bold, robust sour aged in red wine barrels for over a year with a blend Zinfandel, Syrah, Tannat, Petite Sirah, and Tempranillo grapes to create an intricately vinous, tannic, and exceptionally original brew. This elegant beer brings tannic red wine notes with tart, sour yeast components. Perfect with cranberry sauce.

Almanac’s Farmers Reserve Grand Cru
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Almanac’s Farmers Reserve was brewed as an ode to delicate and aromatic white wines. California-grown Muscat Blanc grapes were added to an imperial version of their sour blonde ale then aged in white wine barrels for over a year. Try this for a celebratory toast or a before dinner treat.

Firestone Walkers Velvet Merlin

Velvet Merlin oatmeal stout is the perfect beer to go with your Thanksgiving dessert. Rich chocolate and roasted coffee notes will complement the end of a delicious meal!

Stephanie’s Thanksgiving Wine Recommendations:
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Broc Cellars Love Red 2014

A light bodied red blend of Carignan, Valdigui, and Syrah this loveable red is perfect for the Thanksgiving dinner table. With notes of bright red fruits, wild flowers, and hints of earth and dried herbs this is sure to become a new favorite for the Thanksgiving dinner table. vc
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Robert Sinskey Pinot Gris 2012

With aromas and flavors of melon, ginger-spiced pear, almond and apple blossom this vibrant wine is a worthy dinner companion. Weighty on the mid-palate it is more than capable of holding its own amongst all the flavors a thanksgiving meal has to offer.

Elio’s Thanksgiving Wine Recommendations:
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Nusserhof Lagrien Riserva 2009
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I love this producer and the job that he does with Lagrein, an indigenous grape varietal from Alto Adige. Elegance, light tannins, a gentle spiciness and fresh acidity makes a perfect match for a turkey dinner and the works. Earthy stuffing with mushrooms and chestnuts, cranberry sauce and gravy will heavenly sing with this wine!
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San Fereolo, Coste di Riavolo, Langhe Bianco, 2011
This white wine comes from Piedmont. A blend of two varietals not very usual for this region, Riesling and Gewürztraminer, makes for a wine with kaleidoscopic aromatic nuances and a rich fruit palette. Apricot, lychee and passion fruits mixed with mineral notes making this wine an excellent companion for pumpkin dishes from soups to pies, as well as with crab (sorry no Dungeness this year!) and lobster biscuits.

BOM Club Tasting Notes: October 2015

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PlumpJack Wine & Spirits brings you the beer club tasting notes for October. This month, we’re taking a quick break from beer to feature two apple ciders. Dupont’s is a traditional Norman cider (as in Normandy, France) with protected designation of origin status. The second bottle, West County’s Redfield, is a rose-hued varietal cider from the New World (Western Mass., on the Vermont border, to be exact). Each is a delicious sip of the orchard and a great partner at the autumn dinner table.nike free run sale

Cheers!

Rich Higgins, Master Cicerone


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Cidre Bouché Brut de Normandie 2014 Domaine Dupont, Victot-Pontfol, Normandy, France 5.5% ABV
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The Norman countryside is filled with dairy cows, rolling pasture, and orchards full of apple and pear trees. For centuries, farmers have been making ciders and perries from the fruit and pairing it with dishes full of cheese and cream. Calvados and Pays d’Auge are two sub-regions of central Normandy, and both are famous also for their apple and pear brandies, known collectively as Calvados, distilled from cider and perry. The French government has recognized the cider from this green, fertile region of France as having tradition, terroir, and quality, and has protected its heritage and future with an AOC — appellation d’origine controllee — to regulate its production and promote its uniqueness. Etienne Dupont was one of the principal boosters of the AOC designation
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has been producing ciders and Calvados under the guidance of a Dupont family member since 1887. They grow 13 varieties of apples, categorizing each as either bitter, bittersweet, sweet, or acid. They celebrate Pays d’Auge terroir, describing the area’s soil as nutrient-poor and full of chalk, clay, and marl, which produces small, intense fruit. (More generous soil would yield bigger, less-concentrated fruit filled with water.) Cidre Bouché Brut de Normandie is the producer’s entry-level cider, a tasty, quaffable, sparkling cider. They also produce cider aged in oak, fortified sweet ciders, and Calvados. For the Brut de Normandie, they harvest and press estate-grown apples, then make a blend that is 80% juice from “bittersweet” apples and 20% juice from “acid” (sour) apples. In another nod to terroir, they ferment the juice with indigenous yeasts; that is, the yeast or “bloom” that naturally resides on the apple skins. After fermentation, they bottle-condition the cider, bottling it with live yeast that will produce the carbonation and more fermentation flavors directly inside the bottle. In French, bouchon means “cork,” and cidre bouché refers to this cider that is “corked” or “under cork.” The combination of live yeast in the bottle, the cork packaging, and single-vintage dating (2014, in our case), allows for the cider to age, mellow, and cellar, attaining a slightly damp, musty, leathery note that is complex and très français. (French farmhouse beers, or bières de garde, are known for this character, as well.) The cider drinks with complexity but accessibility. It has residual sweetness — about 5% apple fructose by weight — which the Duponts liken to the apple-y, caramelly flavors of another local specialty: the baked apple dessert called tarte tatin.
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Cidre Bouché Brut de Normandie pours a rich honey yellow beneath a tempest of frothy white foam. The initial foam subsides, but a persistent stream of perlage continues to bubble forth. Scents of fruit, flowers, and bread rise from the glass: a Norman bouquet of baked apple, anise, meyer lemon, and bready, yeasty sparkling wine. The palate is off-dry, offering a pleasant nectar sweetness that softens the apples’ acidity and slight bitterness as well as the carbonation’s tingle. The French prize the flavor of noyaux, the meaty nut at the center of an apricot pit; this cider exhibits flavors of noyaux and bread dough from the wisps of spent yeast and apple lees residing at the bottom of the bottle. Slight dampness and mustiness show a bit of this cider’s age. Rather than showing bracing, vibrant apple freshness, this bottle has mellowed and gained complexity with age. Subtle tannins linger on the tongue, offering a structure and astringency that beg for another sip of this enjoyable cider. Pair it at the start of a meal with charcuterie and cheese — the more French and Norman the better, to appreciate the terroir: rabbit rillettes, pâte de campagne, good Camembert, Pont l’Evêque, etc. The Normans cook with cider, too, enjoying it in cidery cream sauces to accompany chicken or seafood. Sautéing some skin-on chicken in butter and shallots, then deglazing the pan with cider and simmering with some cream and fresh thyme would be a simple, delicious partner for a glass of Dupont cidre.
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Redfield Cider West County Cider, Colrain, Massachusetts, United States 6.6% ABV  
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Move a family of Northern California winemakers to the Berkshire mountains, and you get a family with a love of the land and a passion for flavor, along with a thirst for grapes that can’t be quenched. Missing their vineyard, the Terry and Judith Maloney, along with their son, Field, got some tips from their rural neighbors and tried their hand at fermenting apples into cider. From their first harvest in 1972, they were hooked, and by 1984, they made their first commercial sales. Legally registered as a winery, these cider revivalists claim to be the first US winery to specialize in hard cider.
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Their orchards have expanded in the ensuing years, and now with 1400 apple trees, they produce a handful of varietal ciders that they ferment and bottle in their farmhouse cellar. A varietal cider, just like a varietal wine, is a cider made from a single apple variety, showcasing all the nuances of that apple. Most cideries make blends, using the juice of several different apples to get tannic structure from one, fermentable sugars from another, bright acidity from yet another, and a variety of flavors from all of them. Most cider apples, as opposed to table apples that you eat out-of-hand, are too tannic and sour to be enjoyable when eaten. They can make for great cider, when allowed to ferment and age properly, which shows the cider maker’s skill. Redfield is an apple variety that is known in the cider world for its crimson-colored flesh, searing acidity, and bold tannins — pretty to look at it, terrible to eat, and a challenge to turn into a varietal cider. Developed in New York state in 1938, the apple is a cross between a Wolf River Apple and a Niedzwetzskayana Red Crabapple. (Obviously.)

The Maloneys make two different Redfield ciders: a Redfield varietal and a Redfield/Golden Delicious blend that’s 75% Redfield with 25% Golden Delicious; evidently, some drinkers find the Redfield to be too intense an apple to be fully tamed on its own in a bottle of cider. Your bottle of Redfield is the pure varietal, and so the Redfield’s personality (red hue, bright malic acid, firm tannins, and sweet-savory flavor) is powerfully on display in this cider. Furthermore, the Maloneys ferment it with neutral commercial yeast, rather than an indigenous yeast that might muddy the waters with its own flavors. (To taste some more of West County’s terroir, their Kingston Black varietal cider is fermented with wild yeast.) It’s not just the Redfield apple’s character that’s on display, here, but also the Maloneys’ impressive cider making skills, in order to make this Redfield so a smooth and elegant a cider, certainly not as sour and austere as some ciders can be, nor as tannic and coarse as others.
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Redfield pours an elegant salmon rose color, topped with a hint of bubbly pink lace. The delicate nose shows cut apple, persimmon, grass, and chamomile, along with sweet-savory hints of roasted carrots and winter squash. It tastes clean and pure, a perfectly apple-y, refreshing juice at first. Then more intriguing flavors of chestnut, cucumber, and blood orange chime in, intermingling with the smooth acidity and firm tannins. With its restrained carbonation and savory flavors, it has less in common with most bright, zesty ciders and instead recalls an Italian rosato wine — a negroamaro rosato, perhaps. It’s delicious, complex, and shows an alluring, romantic side of cider. Pair this with grains, mushrooms, and dairy products, allowing the cider to provide savory harmony and fruity counterpoint to the pairing. Tagliatelle with creamy-mushroom sauce and truffle (either truffle oil or the real thing — November is white truffle season, after all); squash ravioli with chestnuts and brown butter; a grilled cheese sandwich on sourdough; pizza with mozzarella, tomatoes, and good salame; or even a quesadilla with queso fresco, chicken, and cilantro would all be great partners with this cider.

 

Champagne Club Tasting Notes: October 2015

Champgane Blog Post BannerPlumpJack Wine & Spirits brings you the Champagne club tasting notes for October. This month we are showcasing two wines with very different pasts. The Lilbert-Fils domain has a centuries long history cultivating vines and making wine in Champagne, while the J-M Sélèque domain is relatively young, starting in just 1964. Lilbert-Fils is a classic Côte des Blancs champagne, while J-M Sélèque has become a leader in the organic and biodynamic movement amongst vintners in Champagne. We bring you theses two very different but very delicious wines just in time to celebrate the arrival of fall and the bounty of the season it brings with it.new balance 1

                                          A Votre Santé,
Your Friends at PlumpJack Wine & Spirits
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Champagne Lilbert-Fils Grand Cru Blanc de Blanc Brut NV

Champagne J-M Sélèque Cuvee Tradition Brut NVcurry 1

            Lilbert-Fils is a tiny Champagne house, but a very old one. The Lilbert family is another family of Champagne that has been cultivating vines in the region for centuries. Records show the family has been at it since at least 1746 and possibly longer (the oldest part of the family cellar dates back to 1712). They have been bottling their own wine for commercial sale since as early as 1907. With only 8.6 acres of vines the Lilbert’s are able to produce 30,000 bottles a year making this a difficult wine to come by.
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Bertard Lilbert and his father, Georges, currently run the estate. They make all of their wine from their own vineyards, which break down into 15 parcels all from Grand Cru villages in the Côte des Blancs. Wine-producing villages in Champagne are classified as grand cru, premier cru, or simply cru. If a producer makes a wine using only grand cru or premier cru fruit, he may use these terms on the bottle’s label, and the Lilberts’ do just that. Unlike Burgundy, where the vineyards are rated according to their quality, the quality classification in Champagne is rated according to villages. Established at the end of the 19th century, the Échelle des Crus (ladder of growth) ratings are expressed from 80% to 100%, taking into account the quality of the soil, the nature of the sub-soils and the microclimate. The 100% wines are considered to offer the highest qualitative potential and are given the status of Grand Cru. There are 17 Grand Cru villages in all of Champagne, six alone in the Côte des Blancs. The Lilberts’ own holdings in three out of those six – 10% of their vines are in Oiry, 30% in Chouilly, and 60% in Cramant.
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All Lilbert-Fils Champagnes are 100% Chardonnay and 100% Grand Cru. They produce a non-vintage blanc de blanc, made from grapes farmed from all three Grand Cru villages and comprised of two or three consecutive vintages. It is then aged on its lees for a minimum of three years and dosed with 6-8 g/l of sugar. Along with the non-vintage ‘Perle’, the house’s rarest and most sought-after wine produced from old vines sourced from all three communes, they relase a vintage wine that is only produced in the best of years. All of the wines are made in steel vats and all undergo malolactic fermentation. The bottles are riddled by hand in a deep, hand-dug chalk cellar, and the wine is disgorged the old-fashioned way (without freezing). The end result is a true connoisseurs champagne.
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The Champagne Lilbert-Fils Grand Cru Blanc de Blanc Brut is a classic Côte des Blancs with great purity and finesse and the unmistakably chalky perfume of the region. This is not a fruit forward wine. Though fruit is present (on the palate more than the nose), it is reminiscent more of a fruit tart than that of a fresh apples or pears. Aromas of flaky pastry become noticeable first, followed by baked orchard fruit. What you find in this wine is an elegant combination of chalky, silky minerals, a delicate creaminess similar to an éclair (without the chocolate), and the buttery flakiness of the best croissant you’ve ever had. This is a wine with true staying power and longevity. Enjoy it with a spread of fine aged French cheeses, accompanied by various nuts and dried fruits. It also pairs well with roasted pork tenderloin glazed in stewed apples and onions.
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Compared to the long history of the Lilbert Family, the Sélèque Family are relative newcomers to growing and producing Champagne. Henri Sélèque planted his first plots of vines in 1965 with the help of his father-in-law, Jean Bagnost. Bagnost was the president of the Pierry wine cooperative at the time. In 1974 Henri’s son Richard, joined the domain and began making Champagne after earning a degree in enology. He helped to update the winery facilities as well as expand its vineyard holdings. The third generation in the family to join the domain was Richard’s son Jean-Marc, after returning to Pierry in 2008 after internships at Chandon’s facilities in Napa Valley and in Australia’s Yarra Valley.

After spending time at larger production operations Jean-Marc had a definite idea of what he wanted to bring back to his small family domain. In 2008 he steered the estate towards organic viticulture and in 2010 he began farming biodynamically. Today 10 of the 19 acres are farmed accordingly. Jean-Marc’s goal in going organic and biodynamic has been to encourage better vine and soil health and limit the amount of ‘corrections’ needed to be made in the cellar. The goal is to let the vineyards speak for themselves. Today the grapes are in much better health and are harvested with higher acidities allowing Jean-Marc to stop the practice of introducing malolactic fermentation in barrel (low pH inhibits malo). Some wines undergo no ML, while some spontaneously undergo partial or full ML.
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What started in 1964 has today expanded to include vines growing in 36 parcels across 7 different villages producing around 5,400 cases of Champagne a year. Most of the Sélèque vines grow in the communes of Pierry and then Moussy, followed by Epernay, Mardeuil, Dizy, Vertus, and Boursault. About 60% of the vines are Chardonnay, 30% Meunier and about 10% are Pinot Noir. Jean-Marc’s unwavering dedication to quality and natural approach in the vineyards guarantee that J-M Sélèque will have just as much staying power as Lilbert-Fils.
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What the Lilbert-Fils shows in elegance and finesse, the Champagne J-M Sélèque Cuvee
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shows in vitality and playfulness. The chalky minerals, while present, are secondary here to the more spirited fruit characteristics. The Sélèque has a texture similar to the fluffiness of a cream cheese Danish and the richness to match. The nose smells like a lively mixture of lemon curd on top of piecrust, hazelnuts, almonds, and the chalky minerality coming into play to keep everything in balance. On the palate the fruit has more of a candied characteristic with a hazelnut and almond finish. A great pairing would be table full of fresh cracked Dungeness crab.

Italian Wine Club Tasting Notes: October 2015

We hope you enjoy the October Italian Wine Club tasting notes, courtesy of Elio Longobardi of PlumpJack Wine & Spirits.

Autumn is finally here with its glowing gold colors all around, and it is one of the best seasons to be in Tuscany. Between September and mid-November you can really enjoy this region and its countryside taking on a different pace. Even big cities like Florence and Siena aren’t crowded with zillions of tourists and you are able to get a glimpse of true Tuscan authenticity.new balance basketball

Talking about Toscana with all its history, art and beauty can become overwhelming. So much so, the term ‘Stendhal’ syndrome’ originated here – which is described as becoming so overwhelmed by beauty (particularly as it pertains to art) that one is overcome with rapid breathing and heart rate, dizziness and sometimes even hallucinations. Dante, Leonardo, Giotto, Michelangelo, Machiavelli, the Medici; they all came from here. This month we will journey to ‘la mia Toscana’, or my Tuscany, where I used to call home. I hope you will enjoy the trip.

Elio Longobardi, Italian Wine Specialist

PlumpJack Wine & Spirits – Noe Valley


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Toscana, a.k.a Tuscany is part of central Italy. Firenze is the regional capitol with nine provinces (Arezzo, Grosseto, Livorno, Lucca, Massa e Carrara, Pisa, Pistoia, Prato and Siena). The main economy of the region was agriculture until the 1960s, followed by what is called Boom economico (the economic and industrial expansion at the end of the 1950s). After that, many people that used to farm left for higher paying jobs in safer industries, leaving the countryside abandoned and neglected. It severely affected the wine production in the land of Sangiovese. It was not until the passionate and wealthy people from northern Italy started to rediscover Chianti that the renaissance of Tuscan wine restarted. Germans, Swiss, English and then Americans soon were buying even the most decrepit estates and bringing them back to a second life. Only a few Tuscans were able to preserve their properties, the noble Florentine families who have owned the land for centuries. Nowadays we see a more democratic distribution of the wine production, with younger farmers interested not only in the vineyards but also in agriculture other then grapes.url
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My family and I arrived in Toscana in 1960, leaving our hometown near Napoli. We left the south searching for a better life, and arrived in the countryside north of Firenze in a town called Prato. Not the fancy hilly Tuscany of many books and tourist pamphlets but a humble and active working community whose main occupation was textile production. Outside of town was an agricultural world with its rhythms and hard work ethic. The people, the food, the landscape – was all so different from where we come from. I was only four, but I distinctly remember feeling the difference and I felt in love with this region right away.
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Nowadays only a few patches of field have survived: industrial buildings and factories cover the rest. I was lucky to have witnessed the last of that agricultural world. Where my parents and I were living was mostly in the countryside, next to farmers and their land. When I wasn’t at school I was following Corrado, the old farmer, around the field or in the stable, where he had cows and pigs. I was helping carrying wheat to the combine in June and with harvest in September. Crushing grapes in the barrels on the wagons and taking them to the cellar. I still remember the smell of the must starting to ferment. The last day of the harvest there was this huge dinner with all the workers seated at this long table set in the farmyard. Great food, wine, and many stories the old farmers knew. After the ‘vendemmia’ it was time to prepare the land for the following season, so we would plow the fields. I can see the tracks of fresh soil dark, dense, almost wet and with intense smell of fresh clay.
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Now everything has changed and if I want to see a countryside that reminds me of my younger years I go toward the west side of Prato’s flatlands. Carmignano lies on the hills below the Montalbano ridge. The mountain systems divide the provinces of Prato and Pistoia from the western part of Florence province and the lower Valdarno valley toward Lucca, Pisa and Livorno.
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The hills are no less charming than those in Chianti or Val d’Orcia. The Medici family chose Poggio a Caiano and Artimino for two of their most beautiful villas for good reason. Easy to reach from Florence, clear visuals on the valley below, pleasant weather to escape the cold winter and the humid hot summer in the city. I recommend visiting if you are planning a trip to Italy, get a car and drive to those places and you sure will be rewarded with an enriched experience.

Conte Contini Bonaccossi, Trefiano, Carmignano Riserva DOCG, 2007
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The Capezzana estate was purchased by Count Alessandro Contini Bonaccossi from Marchese Niccolin in the beginning of the Twentieth century when he moved back from Spain with his family. He had made his fortune with a successful business in antique trades. Capezzana is situated in the commune of Carmignano in the province of Prato, 20 km from Florence, on the slopes of Monte Albano and close to the Tuscan-Emilian Apennines.
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The Tenuta Capezzana estate comprises 670 hectares, of which approximately 100 acres are vineyards and 140 acres olive groves. The estate is home to a Renaissance Villa with an adjacent farm, it has historic cellars beneath the complex which date to the 16th century, a modern olive mill and a huge “Vinsantaia” (where Vin Santo grapes are dried), above the cellar.  The “Tinaia” (fermentation cellar) was built in 1938 by Giovanni Michelucci, who was one of the most innovative architects of the 1900s, having designed both the Florence train station and the church of San Giovanni Battista on the Autostrada del Sole near Florence.

After the war in 1945, Count Alessandro’s son Ugo earned a degree on farm management and joined his father on pursuing excellence in wine production along with the other cultures such as olive oil, wheat and fruit trees. The Tenuta Capezzana estate is divided into three parts and incorporates more than 120 sharecropping farms, producing high quality wine and oil.  Today, Capezzana is in the almost unique position of having bottles dating back to the 1925 vintage.

Wine production in Carmignano dates back to the Etruscans and later the Roman period. Carmignano was designated in 1716 by the Grand Duke Cosimo III de’ Medici as one of the four best areas for wine growing in the Grand Duchy of Tuscany – Chianti, Pomino and Valdarno Superiore the other three. The ‘Motu proprio’ Decree and ‘Bando’ laid down precise rules for production, set out geographical boundaries and regulated trade for the wines from these areas, thereby making up the first “D.O.C.” in the world. The Carmignano wine disciplinary allowed the use of Cabernet Savignon because this varietal was introduced here by Caterina de’ Medici in the Sixtieth century when she was queen of France, and the grape is still called Uva Francesca by the old farmers.
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Trefiano Carmignano Riserva is a blend of 80% Sangiovese, 10% Uva Francesca and 10% Canaiolo. The harvest occurs between the end of September and beginning of October. All the grapes are handpicked. The initial fermentation takes places in stainless steel tanks, followed by malolactic fermentation in French oak where it ages for 16 months, followed by another 12 months in the bottle prior to release. The wine presents a rich ruby color with purple highlights. The nose offers dark fruit and spice nuances with fresh hearty notes. The palate is elegantly wrapped with ripe fruit and berries. The tannins are smooth with a long finish. Pair with Sedani alla Pratese (see recipe), grilled meat and aged cheeses.

Assolati, Dionysios, Vermentino, Toscana IGT, 2013

The Assolati estate has a different history from Capezzana. Here are the humble grandparents of Loriano Giannetti. Farmers who acquired this small property in the 1950s and through hard work and perseverance cleaned a large area covered with Mediterranean shrubs to uncover the fertile soil underneath.

Assolati is located in the hilly west side of Mount Amiata near Montenero d’Orcia, in the province of Grosseto, not far away from Montalcino, Pienza and Siena. Loriano and his family are dedicated to the vineyards as well as raising the indigenous Chianina cows, famous for their tender and exquisite meat and used for the famous Bistecca alla Fiorentina. This two inch Florentine steak is a must for meat lovers and can be eaten only in Toscana! Besides farming, the Giannetti’s are running a beautiful agriturismo in their restored casale that faces the valley below toward the Maremma. The main grape grown here is Sangiovese with a small amount of Colorino, Ciliegiolo and Cabernet for the reds, along with Vermentino and little Chardonnay for the whites.

The ‘Dionysos’ Vermentino is a simple yet beautiful wine crafted with the same care and passion dedicated to the reds. The vines are growing on mix of clay and calcareous soil that provide a nice vein of acidity and minerality to the wines. Yellow stone fruits on the nose and mouth with a citrusy touch. The grapes are harvested manually in late August/beginning of September. After a gentle pressing the wine goes through cold maceration and fermentation in stainless steel tanks, where it rests for six months before bottling. This Vermentino would be a great pairing for squash or pumpkin soup, and an absolute hit with fresh cracked Dungeness or a Crab Louie Salad.

 

Sedani alla Pratese

(Stuffed celery Prato’ style)

This is a classic example of a cucina povera dish. Using left over meat and ingredients that are cheap and available. That said, this preparation requires time and attention.

Ingredients (serves 4)

Prepare a tomato sauce, with or without ground meat enough for 4 serving

8 large celery stalks, about 2 inches wide at the bottom

200gr ground veal

150gr chicken livers, chopped

200gr ground mortadella

4 eggs

2 garlic cloves chopped with a spring of parsley

Black peppercorn, freshly grounded

Nutmeg freshly grated, plenty to smell

Parmigiano

2-3 tbsp. of flour

Breadcrumbs

Olive oil

Vegetable oil

Salt

  • Cut the celery by the root side about 4 inches long and blench in plenty hot salty water for 10-15 minutes along with some celery leaves
  • Drain the celery and set them on kitchen towel, cover with another towel where we place a cutting board with some weight, to help squeeze the excess water
  • When the celery are cold and drained remove the stringy parts
  • In a bowl mix the ground veal, chopped chicken livers, mortadella, 2 eggs, garlic, parsley, nutmeg, salt and pepper
  • Scoop the mixture in the 8 wide celery pieces, using the other one as cover
  • Tie the two pieces of celery with kitchen string on both end and let rest for 20 minutes
  • Using the other 3 eggs, flour and 2tbsp of olive oil mix together to obtain a batter enough dense to coat the celery
  • In a fryer or cast iron pan, using high heat vegetable oil, fry the stuffed celery, being careful do not overcrowd the pan
  • Fry the celery for about 10 minutes, until they get a golden color. Let them rest on paper towel to lose some of the oil
  • Transfer all the celery in a large pan, with the tomatoes’ sauce and cook for about an hour over low flames
  • Serve two celery in each plate, scooping on top some sauce

Now, tutti a tavola, it is time to eat!

Be in the Know: Upcoming PlumpJack Events

Date: Thursday, Oct 22nd
Time: 6:00pm to 9:00pm
Location: 3138 Fillmore St at Greenwich

Join PlumpJack Wine & Spirits –  Marina location and enjoy six styles of French Champagnes from Demi-Sec to Tête de Cuvée. Each champagne to be paired with a different cheese from
Marin French Cheese Company and Laura Chenel.
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Elevate your ski wardrobe in anticipation for an epic El Nino winter! PlumpJackSport at the village at Squaw Valley, is brining the hottest winter styles to the city! Our winter ski wear and technical line includes some of the most stylish pieces that are exclusive to a handful of outfitters in the North Lake Tahoe area. Get ahead of the season and purchase all your ski wear, après wear and accessories before you hit the mountain this winter! You wont want to miss this amazing sale!air jordan x

Date: Saturday, October 24th
Time: 10:00am to 5:00pm
Location: 3138 Fillmore Street at Greenwichbest air jordan

Designers featured at the sale: Kjus, Fire & Ice, Spyder
Helly HansenGiroSmithAnonBogner and Orage

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Bring in a gently used coat benefitting One Warm Coat
and receive an additional 10% OFF your purchase.

Date: Wednesday, November 11th
Time: 6:00pm to 8:00pm
Location: 3138 Fillmore St at Greenwich
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Join winemakers Danielle Cyrot (CADE Estate, Howell Mountain), Jeff Owens (Odette Estate, Stags Leap) and Aaron Miller (PlumpJack Winery, Oakville) and for a ‘Tour de Terroir’ howard curry shoes

Enjoy flights that celebrate the subtle nuances between these unique Napa Valley appellations, all while receiving intimate access to our talented winemakers who will guide you through the tasting, as well as answer questions about the AVAs, the wines and the winemaking process. stephen curry ua shoes

PURCHASE TICKETS 

BOM Club Tasting Notes: August 2015

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PlumpJack Wine & Spirits brings you this month’s beer club tasting notes for August. This month, we look at English craft beer from two different angles. In Coniston Bluebird Bitter, we’ve got a fairly traditional British beer, but its high bitterness takes it a shade beyond the balanced approach of so many British bitters, and the brewery, which opened in 1995, is one of the pioneers of the English beer revival. The second beer for this month is Modus Vivendi, The Wild Beer Company’s flagship English old ale soured with wild Brettanomyces yeast and aged for months in used wine and bourbon barrels. It taps into a sourness more famous in Belgium and the US, but with a yeast that is wildly English.nike free 3.0 v2

Cheers!

Rich Higgins, Master Cicerone

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It’s 2015, and English craft beer brewed has fully come into its own. It’s making waves in pubs, shops, and the media, and the beers are even starting to make their way to the US. In 2014, Britain had about 1,300 breweries, and most of them stick to traditional English ales (which are “craft” in their own right, having never slid entirely into industrial mediocrity the way American beer did prior to starting the craft revolution). Traditional English ales are often about balance, subtlety, and, well, tradition. The English craft brewers of today are brewing with American hops, higher bitterness, wild yeasts, non-traditional ingredients, while cobbling nooks for their oak barrels and second-hand dairy equipment and revitalizing urban cores and country barns alike. Frankly, English craft brewers are hard to differentiate from their Yankee counterparts, which shows how far craft beer culture has come in what many regard as a stodgy, albeit high-quality, beer culture. The more esoteric and extreme beers didn’t happen overnight, though, and pioneering breweries like Coniston Brewing Co. helped lay the foundation for flashier brewers like The Wild Beer Co.

Bluebird Bitter Coniston Brewing Company, Coniston, Cumbria, UK   4.2% ABV   
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ConistaBrewing Tucked in the center of the cozy town of Coniston in the Lake District National Park is Coniston Brewing Co., nestled on the shore of Coniston Water (that’s English for “lake,” to you and me). Ronald and Susan Bradley owned the Black Bull, the town’s 400-year-old pub, and in 1994 they opened a small brewery in a building behind the Black Bull in order to provide fresh beer for the pub.
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They hired their son, Ian Bradley, as brewmaster, and retained brewing consultant David Smith to write the recipes. Within just a couple years, David’s flagship bitter recipe brewed by Ian won Britain’s highest beer award: it was crowned Champion Beer of Britain at the 1998 Great British Beer Festival. The beer is a triumph of English malts, English hops, and English yeast: incredible biscuity maltiness from heirloom Maris Otter malts mingles with orangey, earthy bitterness from classic Challenger hops, while subtle poached pear aromas from the yeast soften the bitterness and garnish the malts. I was surprised to learn that Bluebird’s name is actually more macabre than bucolic: “Bluebird K7” was the rocket boat piloted by daredevil Donald Campbell, who died in 1967 in a famous boating accident at 300 miles per hour on Coniston Water.
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Virtually every British brewery brews a “bitter,” often called an ordinary bitter to distinguish it from the brewery’s slightly stronger bitters, which in turn sport names like best, special, premium, and extra special. While Bluebird Bitter does, in fact, taste bitter, not all bitters are markedly bitter. Bitter, as a style of ale, earned that moniker in the 1930s and 1940s, decades after porter and IPA had had their heyday and wartime rationing and ingredient taxation had reduced much English beer to low alcohol and low bitterness levels. In a time of fewer and fewer beer choices, English pub-goers ordered either “mild” ale or “bitter” ale, two colloquial names that eventually coalesced into distinct beer styles.
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While Bluebird doesn’t set out to be a self-styled “craft beer,” it shows its crafty soul in upending a complacent English beer cart, a beer envisioned in a 1990s brewpub as a single-hop beer charged with the boldness of more than 35 bitterness units (more than most pilsners). If Bluebird was a wake-up call to the steadily diminishing character of English ordinary bitters, Coniston used its momentum and offering more craft brewery calling cards, such as a slightly stronger Bluebird XB with American-grown Mount Hood hops, a crisp, decidedly un-English Continental pilsner, as well as a towering, 8.5%-ABV barley wine (which was crowned Champion Beer of Britain in 2012). But it all started with Bluebird Bitter, still a classic expression of characterful English brewing.
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Pour Coniston Bluebird Bitter in a large glass and make sure sure you let it warm up a bit from refrigerator temperature. Like many English ales, it’s way too tight at fridge temperature, and only shows its soft maltiness and the fruitiness of its hops and yeast when it’s warmer than 45 degrees; 55 is perfect. It’s a gorgeous burnished orange color with a persistent white head of foam. It smells like pears, dried orange, biscuits, and a hint of waffle with butter and maple syrup. A sip of it greets your palate with pronounced, black-tea-like bitterness, a bright Pippin apple freshness, along with dashes of bread dough, woody thyme, and ginseng. Complex, savory yeast flavor and a whisper of salty, sulfate minerality accompany the finish. It’s light in body but bready at the same time, amazingly smooth and plush for only 4.2% ABV (on cask in Britain, it’s even lower alcohol at 3.6% ABV). Pair this, as brewer Ian does, with fish and chips, or else enjoy its versatility with cheeses, veggie lasagna bianca, saag paneer, or falafel and baba ghanoush. In addition to fried food and cooked veggies, it finds great harmony with minerally foods like asparagus, artichokes, and even seaweedy ramen and hijiki salad.
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Modus Vivendi The Wild Beer Company, Shepton Mallet, Somerset, UK   7.0% ABV

Beer is generally made from four ingredients: water, malted grain, hops, and yeast. Brewers Andrew Cooper and Brett Ellis founded The Wild Beer Company to brew each of their beers with a “5th ingredient,” be it fruit, oak, or time. When they became drinking buddies, Cooper was training to be a certified Beer Sommelier (a European Cicerone equivalent) and Ellis was an out-of-work California chef who had moved to the UK to marry his English girlfriend. They homebrewed and mused over pints, finally having their eureka! moments while drinking Jolly Pumpkin La Roja and George Gale’s Prize Old Ale. La Roja, from a Michigan craft brewery, was oak-aged, winey, toasty, delicious and beguiling; Gale’s Old Ale is sherryish, toffeeish, and tastes like dates dipped in wine. These are beer flavors and attitudes Cooper and Ellis decided were too rare in England, so they opened their own craft brewery to do something about it.
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To harness the ever-elusive 5th ingredient, Cooper and Ellis tap into a variety of influences, including Ellis’s culinary training, Cooper’s knowledge of beer history, and the terroir of Somerset’s dairy and apple country, south of Bristol and Bath, where the brewery is located. Their proof-of-concept beer is aptly called Modus Operandi, though in the States it’s sold as Modus Vivendi (I can’t find the reasoning online, but my guess is that Ska Brewing Co., Colorado-based brewer of Modus Hoperandi IPA, encouraged the renaming). Modus Operandi/Vivendi is based on a traditional English old ale, a chewy, malty, toffeeish ale often brewed as a winter warmer. Old ales age well, and they tend to develop some winey, sherryish acidity with age, sometimes with a tinge of Brettanomyces yeast. Brettanomyces is Latin for “British fungus,” and while Belgium is more famous for its Brett-influenced sour ales, when Brett was first identified under a microscope, it had been harvested from aged English old ales and stock ales, which often have subtle scents of cellar, wool, and dust (and sometimes pineapple or Juicy Fruit flavors) and a touch of lactic acidity. The barnyardy and horsy flavors Brett is known for are from Brettanomyces species cultivated in Belgium; the British strains on the other hand tend to be less feral in flavor. In 2012, Cooper and Ellis toured the orchards near their farm brewery, picking apples and fermenting them into cider using only the wild, indigenous yeasts and beneficial bacteria on the apple skins. Then they pitched the resulting mixed yeast-bacteria culture into their first batch of old ale and let it age for 3 months in barrels, allowing it to transform into the mature, sour, oaky, terroir-driven Modus Operandi/Vivendi. They first used bourbon barrels for the aging, but found the finished beer lacked some of the desired fruitiness and complexity, and now they age in a mixture of bourbon barrels and red Burgundy wine barrels from Le Grappin. In a 2014 interview with The Grill And Barrel blog, Ellis summed up Modus Operandi quite nicely: “It is the beer that Andrew and I built the brewery to brew and we are only now getting to know that beer.”
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Modus Vivendi pours an attractive garnet brown-mahogany beneath an off-white head of fine bubbles. Immediately, the bouquet promises a complex beer, showing scents of strawberry, hazelnut, chocolate, sherry, licorice root, and rooibos tea. On the palate, it invites you more deeply down the rabbit hole, showing sourness like goat cheese and Balsamic vinegar, the brambly earthiness of an aged red Rioja, and echoes of once-raisiny, once-toffeeish malts that have fermented to a tart, winey dryness. Barrel-aging has dropped out the classic balance and malty treacle of this English stock old ale, and it has emerged from the chrysalis poised, lean, and muscular, trading tradition for attitude in a brave new world of English beer. Pair this beer with rich, earthy dishes, like roast chicken with mushroom sauce, apples and sheep’s milk cheese, New England clam chowder, or Issan-style catfish — sweet, sour, salty, and pungent with garlic and fish sauce.

Cocktail Club Tasting Notes: August 2015

 PlumpJack Wine &Spirits brings you this month’s cocktail club tasting notes featuring Grand Poppy Liquer and Bette Jane Club Soda. Another August has passed and another summer gone bye. This one seemed to be warmer than most in recent memory – even for San Francisco standards. When it turns hot out, our go to summer cocktails usually involve light aperitif based drinks, spritzes and drinks infused with bounties from the garden in bloom during this time of year. This month, we feature a large variety of ingredients to make an array of summery inspired drinks – all supported by Grand Poppy Liqueur, an aperitif liqueur from California native Greenbar Craft Spirits.

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Your Friends at PlumpJack Wine & Spirits 

Greenbar Craft Distillery was founded by husband-and-wife team Melkon Khosrovian and Litty Mathew in 2004. Enamored by the quality of the local produce mixed with a taste for quality beverages, they began by sourcing neutral grain spirits to infuse with local organic produce. Aside from the obvious health benefits of organics, they discovered it contributed to a more intense flavor and aromatic profile when used in spirits. The company also claims and aims to be carbon negative through using only certified organic ingredients, reducing packaging waste through lightweight bottles produced without chemical treatments (like frosting, plastics or metallic paints), using 100% post consumed wasted recycled labels and by planting a tree for every bottle sold.

The Grand Poppy Liqueur is a California inspired interpretation of a Lillet or Cocchi Americano European style aperitif liqueur. Made with the best of California’s bounty like the California Poppy (state flower), oranges, lemons and grapefruits, bay leaf, dandelion, artichoke, gentian, geranium, cherry bark, cane sugar and more! It is easily enjoyed in a simple preparation over rocks with a citrus rind twist, occasionally topped with sparkling water. It’s floral and bitter qualities shine with a base spirit, and proper ratios of tart citrus juice balanced by a sweet and floral liqueur or syrup. Try subbing it for Lillet or Campari in Corpse Reviver and Negroni inspired drinks as well!new balance vintage

Bette Jane Club Soda, made by Kirk Pearson of Pearson Soda Works, got its start as a home passion project and quickly grew into a contract soda company supporting the likes of San Francisco’s bar scene. It all started with the ginger beer as Kirk was tinkering away in his home kitchen trying to find the perfect recipe – at the time all for home consumption. He gave away his samples to friends and family and eventually was asked to produce some for the menu of a San Francisco bar. After that the requests kept rolling in it was time to move to a co-packing facility. One of the best things about this club soda is how fizzy it is, never going flat no matter what you mix with it.
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Cocktails

Ciudad por el Prado Quema
1oz Peloton Mezcal
1oz Grand Poppy liqueur
1oz fresh lemon juice
1oz simple syrup

Build all ingredients over ice into a cocktail or cobbler shaker. Pour over rocks filled glass and garnish with lemon wedge.
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Poppy Patch Daiquiri
1oz Grand Poppy Liqueur
1oz Caña Brava Rum
½oz fresh lemon juice
1-2 fresh strawberries
2 dashes Bitter Queens Orange Bitters

Muddle strawberries in mixing glass with lemon juice and bitters. Add the rum and Grand Poppy followed by ice. Shake vigorously and double strain through a fine mesh strainer into a chilled coup or cocktail glass. Garnish with lime twist
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Grand Boulevard
1 ½oz Bulleit bourbon
1oz Grand Poppy Liqueur
1oz Noilly Pratt rouge vermouth
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Stir ingredients over ice in a mixing glass until well combined. Pour into rocks glass over a single large ice cube. Garnish with expressed orange rind.

Give Back with PlumpJack for #BCAM

HilaryTessa

Hilary Newsom with her mother, Tessa Newsom, who lost her battle with breast cancer.


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Throughout the month of October, PlumpJack businesses are joining the cause to help raise awareness and raise funds for UCSF’s Art for Recovery. Every cent counts, so get shopping, sipping and dancing.
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Get educated with our social media campaign throughout the month of October. Follow the PlumpJack Group on twitter and facebook to get a daily mix of links, infogrpahics, photos, videos and messages! Become more aware of breast cancer prevention and help raise awareness with us.
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Tessa's Tini

Tessa’s Tini


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Sample delicious cocktails and help raise money for UCSF’s Art for RecoveryBalboa Cafe San Francisco  features the Tessa’s Tini with Absolut Kurant, Combier, fresh lime juice, a splash of simple syrup and cranberry – $14 ($4 will be donated). Balboa Cafe Mill Valley features a Bubbling Bliss cocktail with Skyy citrus vodka, St. Germaine elderflower liqueur, cranberry juice, sparkling wine – $1 from this drink will be donated.
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PlumpJack Wine & Spirits Noe Valley and Marina locations will feature Tessa’s Cuvée with 100% of the sale of this wine going to Art for Recovery.

PlumpJack Cafe at PlumpJack Squaw Valley Inn features Lucien Albrecht Cremant d’Alsace Brut Rose for $10 a glass and $40 per bottle. Plus, a  featured specialty cocktail for October – the La Presidente with Papa’s Pilar Blonde Rum, Carpano Bianco vermouth, housemade grenadine, lime, Gran Classic bitters, and a house brandied cherry for $12.
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Odette Estate, PlumpJack Estate and CADE Estate Winery will donate a portion of their e-commerce sales, plus proceeds from all pink S’well bottles sold in the tasting rooms. These amazing water bottles are a must have, keeping your water cold for hours!
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Boon Fly Cafe‘s features their deliciously popular Bacon Bloody Mary ($1 from every bloody donated). No need to feel guilty about ordering your second at brunch.
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MatrixFillmore, they will be donating 20% of the door charge, so get dancing for the cause in October.
On October 19th, from 8:00 pm to 11:00 pm Forgery will be hosting guest bartenders from Raven. Two dollars from every drink sold will go to UCSF’s Art for Recovery Fund. Charcuterie and cheese will be served, a new addition to the bars menu.

Sip, shop and enjoy light bites at both PlumpJackSport boutiques as they host events to raise money and awareness. PlumpJackSport, Napa Valley will host an accessories Trunk Show at Balboa Cafe Mill Valley during the Mill Valley Film Festival on Saturday October 10th from 3:00 pm to 7:00 pm.


Every Friday afternoon in October, PlumpJackSport in The Village at Squaw Valley will host a local artist from 3:00pm to 6:00pm. A portion of the sales will be donated to UCSF’s Art for Recovery.

Approximately one in eight U.S. women will develop invasive breast cancer over the course of their lifetime. We’re proud to list our businesses that are making a difference and supporting the fight against cancer.

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Park It: Our Favorite Screw Cap Wines

In 1997, PlumpJack made the bold decision to bottle its finest Reserve Cabernet Sauvignon under the screw cap closure in an effort to maintain only the highest quality wine. PlumpJack made the decision to bottle half in cork finish and half in screw cap. It was the first luxury brand that took the risk and chance at this form of bottling.

“With screw cap wines you are getting something that is very consistent, no influence of TCA, and bottle uniformity throughout the entire lot. When PlumpJack went out on this quest to use screw caps, there was resistance and supporters.”
– Jeff Owens, Winemaker at Odette Estate 

Once thought of as the enclosure for only cheap wines, screw caps are becoming a viable alternative to corks for wines at every level and price point. The beauty behind the screw cap is the best way to ensure that every single bottle that you open as a consumer is exactly as the winemaker intended. PlumpJack took the leap and now screw caps are sweeping the industry. Whether you are enjoying an afternoon in the park with friends or a nice dinner with a loved one, the following are a few of our favorite screw cap wines.
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CADE Sauvignon Blanc, Napa Valley 2014
Our 2014 Napa Valley Sauvignon Blanc has a nose that is filled with aromas of green apple, lemon, lime, honeydew melon, white peaches, white flowers, grapefruit, lemon meringue, and canteloupe. There is great viscosity and weight in the palate followed by a vibrant acidity on the finish that gives the wine a juicy mouth-watering presence. The wine has flavors of grapefruit, orange zest, kiwi, toasted almonds and a mineral/flinty edge.
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Sacred Hill Orange Label Marlborough Pinot Noir 2014
Most people associate New Zealand with sauvignon blanc but the region is proving it is more the just a one trick pony by producing great wines from other grape varieties as well, including pinot noir. The Sacred Hill Pinot Noir pours a radiant color of pale garnet with aromas of wild strawberry and cranberry mixing with savory notes of fresh mushroom and dried herbs. The palate reflects the aroma with ripe red fruits, an underlying earthy complexity, and a refreshing finish.
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Fire Road Sauvignon Blanc New Zealand 2014
New Zealand was the first to adopt the screw cap en masse and today almost every single wine from that country uses screw cap enclosures, including the Fire Road sauvignon blanc. Light bodied, dry and crisp, this wine is full of the typical Marlborough Sauvignon Blanc flavors of grapefruit, passion fruit, and melon with a pleasing thread of herbaceous goodness. Best enjoyed with seafood, pasta, white meats and summer salads.

Studert Prüm Wehlener Sonnenuhr Riesling Kabinett 2012
German winemakers have been among the first in Europe to embrace the screw cap revolution and it is now common to see a Riesling from Germany with a screw cap enclosure. The Studert Prüm Wehlener Sonnenuhr Riesling Kabinett 2012 is among our favorite screw cap Riesling in store at the moment. The nose on this wine presents intense tart stone fruits, green apple, a hint of orange rind, and plenty of slate. The palate is bright with powerful acidity balanced by just enough sweetness with a green apple and mineral finish.
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Bonny Doon Le Cigare Volant 2009
Randall Grahm has been doing things differently since he began Bonny Doon Vineyards in 1983, putting screw caps on his wine is no exception. Bonny Doon was among the first in the US to adopt the screw cap for premium wines. The dark color Le Cigare Volant is reflected in dark aromas of char, tobacco, dried herbs and subtle notes of earthy-mushrooms. Tart red berry notes, particularly cherry and cranberry, balance the dark aromas making this a deeply complex wine. The savory and tart combination continues on the palate with the addition of dark currant and spice tones leading to a medium finish. 
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PlumpJack Reserve Chardonnay 2014
A list of our favorite screw caps wines would not be complete without mentioning one of our own. In 2000 PlumpJack bottle half the 1997 Reserve Cab in screw cap and the other half in natural cork. We’ve continued bottling a number of our wines with screw caps in a commitment to maintain only the highest quality of wine, including our reserve chardonnay. This wine opens with fresh green apple and Bartlett pear on the nose, with some tropical notes as well. The palate has a beautiful, bright, lively acidity, which is balanced by the creamy, rich texture. A touch of oak gives the wine traces of vanilla, flint, and spice. Check out Robert Parker’s reviews on this wine and other PlumpJack Wines.
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All these wines are available at PlumpJack Wine & Spirits, Noe Valley.

PlumpJack made the bold decision to bottle its finest Reserve Cabernet Sauvignon under the screw cap closure in an effort to maintain only the highest quality wine. Watch the video and learn more behind this innovative journey. WATCH HERE