Who is Brooklyn Cider House
Brooklyn Cider rapture started some years ago (by a New Yorker, Mr. Peter Yi) in the foothills of Urnieta and Hernani, in the Basque Country in Spain, catching natural cider straight from the barrel. With that as an inspiration, the company is now producing a wildly natural cider, one of the best ciders in the United States market today!
Two siblings and a friend quit their jobs to grow apples, make cider, and share their love of food, life, and drink: that is the spirit of Brooklyn Cider House. Their clear mission: “to make really great and best cider with one simple ingredient: the apple”.
Products
Kinda Dry
An off-dry cider that is as close as you can get to biting into a freshly-picked New York apple. Tart apple flavor, bubbles, a touch of sweetness, and a remarkably friendly finish transport you to an orchard on a crisp fall day. Kinda Dry is a perfect casual sipper and an ideal picnic companion. We ferment our Kinda Dry slowly for about 2-3 months, carefully monitoring its sugar level. When the cider reaches just the right amount of sweetness, we use an old winemaking technique to stop fermentation. Then, we filter, lightly carbonate, and bottle it to maintain its natural sugars.
Half Sour
Half Sour, named “Best New York Craft Cider” and winner of double gold medals in the 2016 New York Wine & Food Classic competition, is our most thought-provoking cider. Half Sour begins with aromas of wild flowers and honey, followed by a wave of citrus and pickled pear. This lightly carbonated, off-dry cider is edgy and refreshing, providing endless possibilities for pairings. Half Sour undergoes a third fermentation, which we stop midway to introduce those sour notes that tickle your tongue.
Bone Dry
Our Bone Dry is a throwback to the original American dry cider. In that spirit, we make Bone Dry with a higher concentration of heirloom and bitter cider apples, age it on the lees for 10-12 months, and then lightly carbonate it. It walks a tightrope of finesse and intensity. Its clean, crisp mouthfeel is balanced by bitter notes and a spine of robust acidity. Is it any wonder why this was our first cuvée to sell out!
Raw
Inspired by the cider tradition in the Basque Country, we wanted to make a dry, wildly natural cider with beautiful acidity, and we were excited to see what spin New York apples would give to this style of cider. We discovered that the incredible acidity of New York apples really packs a punch, in the true spirit of Brooklyn! Our Raw cider is fresh and mouth puckering with crisp green apple and citrus aromas. Raw undergoes three fermentation’s with wild and wine yeasts, making it an earthy cider remarkably expressive of its terroir. It is aged on the lees for a minimum of 6 months.
Er Boquerón beer is made with sea water with its natural electrolytes. Also, it's really delicious. Salud!
Oh, and don't forget to read the great article featuring Er Boquerón in La Cocina Es Vida (Spanish.)
Photo Credit: La Cocina Es Vida
GETARIA
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Gañeta was founded in 1992 by Julián Ostolaza Manterola as a state-of-the-art winery. It is located between the San Prudentzio and Askizu neighbourhoods in the municipality of Getaria. Manterola’s long family tradition of producing txakolí began with his grandfather, Manuel, who produced it for his own consumption. His passion led their descendents to continue with this artisanal dedication. Gañeta produces quality wines with a proven track record, consolidated over the years by the satisfaction of its customers. Txakolí has become a real luxury, with its own personality inherited from culture and tradition: characteristic elements in the life and customs of the Basque people.
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FEATURED WINE
Txakolina Arroxa
Gañeta's ancestors always produced txakolí with pinkish tones from the combination of white and red grapes. Today, they only use 100% Hondarrabi Beltza grapes, but with a light maceration to obtain the elegant touch and exotic fuchsia color that can be seen in the bottle. The aroma is intense, with a refreshing profile. In the mouth: smooth, fresh, nervous with a persistent finish.
Pair with: seafood, anchovies, raw oysters, deep-fried bites, salads, hard cheeses
Serve at: 46.4º – 50º
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ADDITIONAL PRODUCTS
- Gañeta Txakolina
SANLÚCAR DE BARRAMEDA
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“Alexander” comes from the Greek “Alexandros,” a name that means protector, or savior of man. Almost three thousand years ago, the first “Alexanders” left Greece and established colonies throughout the Mediterranean. They brought with them the two main crops of Mediterranean civilization: grape vines and olives. Alexandro wines combines the strictest respect (again, protection) of the environment with he most advanced winemaking techniques. Alexandro wines encompass dry wines like Fino, Manzanilla, and Oloroso, as well as sweet wines such as Cream, Pedro Ximénez, and Moscatel.
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FEATURED WINE
Alexandro Pedro Ximénez
100% Pedro Ximénez. This natural sweet wine is made from sun-ripened Pedro Ximénez grapes aged in oak through the “criaderas y soleras” system. It has a dark mahogany color with a characteristic density. On the nose, it is highly aromatic with notes of raisins and dried fruits (dates and figs). Sweet and silky on the palate with a pleasant balance between sweetness and vinosity.
Pair with: blue cheeses and desserts — highly suited to aromatize confectionery and to make ice cream
Serve at: 53.6º
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ADDITIONAL PRODUCTS
- Alexandro Manzanilla
- Alexandro Amontillado
- Alexandro Oloroso
- Alexandro Cream
- Alexandro Fino
PONTEVEDRA
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The La Val winery was founded in 1985 in the Galician village of O Rosal as a pioneer in the “Denomination de Orígen” Rías Baixas. They started growing just three grape varieties: Albariño, Loureiro, and Treixadura…the same ones that are present in their wines today. La Val is one of the first wineries to adopt the philosophy of sourcing the grapes only from their own vineyards. The traditional winemaking of Bodegas La Val combines with the latest technology available to produce a unique wine tasting experience. Their soil is sandy and/or granitic with lots of pebbles and high organic material. The land enjoys optimal sun hours and weather conditions. This allows for the grapes to undergo an excellent ripening process.
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FEATURED WINE
La Val Crianza Sobre Lías, Albariño
100% Albariño. 96 Guía Penin Points. Hand-picked grapes are cleaned and macerated for 6 hours at a temperature of 47º before fermenting in stainless steel for 3 years. The wine features a high aromatic intensity and its taste shows complex and pleasant hints of flowers, laurel, grapefruit, and a mineral backdrop. It’s fresh and persistent.
Pair with: oven-baked or sauced fish, shellfish, fresh and young cheeses, foie, and white meats
Serve at: 53.6º
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ADDITIONAL PRODUCTS
- La Val Albariño
- Más Que 2 Albariño/Treixadura/Loureiro
LA RIOJA ARGENTINA
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Argentina’s Chañarmuyo Valley is an oasis in the middle of a rocky desert with very little vegetation. Situated at 5,643 feet over sea level, it presents one-of-a kind conditions. A wide range of temperatures makes it ideal to grow noble grapes that will find their expression in the wines coming from this wonderful terroir. Bodega Chañarmuyo was founded in 2001 to consecrate the craft of winemaking as a formidable vehicle for personal growth in harmony with the natural landscape. Their wines feature a higher concentration of color, aroma, and flavor in carefully-chosen Malbec, Tannat, Petit Verdot, and Pinot Noir grapes, which combine into a distinctively high-quality set of wines.
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FEATURED WINE
Chañarmuyo Reserva Malbec
100% Malbec. The grapes for this wine are hand-picked, macerated for 20 days, and aged in french oak for six months. This wine presents an intense red color with purples tones. Its complex aroma combines red fruits like plum and morello cherry, with raisin and mint notes. Its stay in oak creates vanilla and chocolate sensations. Very good body, concentrated, sweet and friendly tannins.
Pair with: steak, lamb, pork, charcuterie, Manchego and Cheddar cheeses, dark chocolate
Serve at: 60º – 65º
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ADDITIONAL PRODUCTS
- Chañarmuyo Estate Viognier
- Chañarmuyo Estate Malbec
- Chañarmuyo Estate Cabernet Sauvignon / Cabernet Franc
- Chañarmuyo Reserva Cabernet Sauvignon
- Chañarmuyo Reserva Tannat
BURGOS
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Ismael Arroyo began planting vineyards in Sotillo de la Ribera when other growers were plucking their vines. Success followed. Now, the winery has 25 hectares of vineyards, where the grapes are always tended to by the same winemakers with great dedication to exceptional quality. The vineyards are planted in well ventilated and sunny slopes, in soils with clay-limestone formation, sandstone, and stone. They nurture that soil respecting the environment without drip irrigation or chemical fertilizers. Pruning is done by hand with scissors, strains are formed in the traditional system of pruning in glass, carefully pruning the vines, which helps the plant endure a longer life.
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FEATURED WINE
Valsotillo Crianza
100% Tinta del País (Tempranillo). This wine is aged 14 months in American oak casks at underground galleries at a constant temperature of 12º centigrade, and bottled for six months before being on the market. Deep cherry color, attractive, with purple rims. On the nose there is a complex bouquet, with black berry fruits aromas, spices and minerals hints. Concentrated, full-bodied, good structure, and a lingering finish.
Pair with: grilled vegetables, chicken, beef, salmon, Mexican dishes
Serve at: 57º – 65º
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ADDITIONAL PRODUCTS
- Valsotillo Finca Buenavista Roble
- Valsotillo Crianza
- Valsotillo Reserva
- Valsotillo Vendimia Seleccionada Reserva
- Valsotillo Gran Reserva
- Valsotillo Crianza MAGNUM
- Valsotillo Reserva MAGNUM
- Valsotillo Vendimia Seleccionada MAGNUM
TOLEDO
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Bodegas Arrayán was founded in 1999 as a personal project of entrepreneur José María Entrecanales and his wife María Marsans, on their estate of La Verdosa, located in Santa Cruz de Retamar in Toledo. They planted Syrah, Merlot, Cabernet Sauvignon, and Petit Verdot in the section of the vineyard with the highest altitude, in harmony with the holm oak trees scattered around the estate. Their goal is to achieve wines that are an eloquent expression of their terroir. To this end, their vine-growing practices are environmentally-friendly, without herbicides or pesticides, in order to favor biodiversity and balance. Fermentation occurs spontaneously using the grapes’ natural yeasts, without any added products. The grapes from each vineyard are processed separately so as to bring out the personality of each estate and village.
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FEATURED WINE
La Suerte Arrayán Garnacha
95 Decanter Points. 100% Garnacha. The best grapes are hand-harvested, then gravity-fed into stainless steel tanks. The wine presents hints of wild flowers, fennel, and minerals. Notable for its freshness and long finish. The fruity cherry aromas of the Garnacha variety are much in evidence in the nose. In the mouth, it is structurally elegant with a clean tannic presence. An engaging wine with an interesting degree of complexity.
Pair with: game birds, “red” fish, and rice dishes
Serve at: 57º – 65º
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ADDITIONAL PRODUCTS
- Arrayán Selección
- Arrayán Syrah
- Arrayán Petit Verdot
- Arrayán Rosado
- Arrayán Premium
- Estela de Arrayán
- Arrayán Albillo Real
- Garnacha de Arrayán
- Arrayán Premium MAGNUM
LA MANCHA
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Dominio de Punctum is located in Las Pedroñeras, in northern La Mancha — one of the main wine regions in Spain. The winery distinguishes itself by its exclusive production of ecologic and biodynamic wines in accordance to a centuries-old tradition. It was founded by the Fernández family in the “Finca Fabián” estate. Its wines feature an elegant aroma and delicate taste.
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FEATURED WINE
Finca Fabián Tempranillo
100% Tempranillo. Organic and naturally grown and made, this wine allows the varietal and the terroir to stand out cleanly. It shows a nice cherry color with a violet shade because of its youth. Red berries and cherries bouquet on the nose. On the palate, it is fresh and harmonious with long finish.
Pair with: all kinds of meat and appetizers
Serve at: 60.8º
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ADDITIONAL PRODUCTS
- Finca Fabián Chardonnay
- Finca Fabián Sauvignon Blanc
- Finca Fabián Rosado
- Finca Fabián Tempranillo
- Finca Fabián Petit Verdot Tempranillo
- Finca Fabián Espumoso
LA RIOJA ALAVESA
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Bodegas Valdelana is situated in Elciego, noble birthplace of Rioja Alavesa wines. There, the Valdelana family has been tending their grapes since the 19th century. The chalky-clay, ochre-color soil endows a delicate aroma and smooth palate, resulting in full-bodied wines that are perfect for aging. The climate is perfect for vine cultivation. Protected from the Northerly winds by the Cantabrian Mountains, the south easterly orientation of the vineyards towards the Ebro, known as “carasol” (sun facing), ensures optimum ripening. 97% of Rioja Alavesa wine is based on Tempranillo complemented with Graciano, both indigenous grape varieties of Rioja.
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FEATURED WINE
Ladrón de Guevara Reserva
95% Tempranillo, 5% Graciano. It’s harvested in the first half of October. Ageing is done in 50% French oak and 50% American oak, with an average cask age of 3 years. This wine’s most outstanding trait is its balance between elegant aromas and a fine ensemble of flavors such as ripe fruit and hints of spices. It is tasty, well-structured, and dry.
Pair with: red meats, large game, and cured cheeses
Serve at: 64.4º – 68º
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ADDITIONAL PRODUCTS
- Eder Joven
- Eder Crianza
- Ladrón de Guevara Malvasía White
- Ladrón de Guevara Rosé
- Ladrón de Guevara Joven
- Ladrón de Guevara Crianza
- Ladrón de Guevara de Autor Roble
- Ladrón de Guevara de Autor Crianza
- Ladrón de Guevara Crianza Magnum
- Centum Vitis
POZALDEZ
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The story of Bodegas Félix Lorenzo Cachazo, founded in 1946, is the story of a family dedicated to making quality wines for several generations. Félix started his journey working in one of the old underground wine cellars in the village of Pozaldez (Valladolid), giving life to the ancestral “Amontillados” wines — a variety of sherry that is the precursor to “Verdejo” wines. The Verdejo grape was saved from extinction by the efforts of winemakers like Félix. He is also behind the launch of the Denomination of Origin Rueda, a region with a long tradition of winemaking, as expressed by the name of the village of Pozaldez (“Pozal de Hez,” abundance of wine).
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FEATURED WINE
Manía Rueda Verdejo
100% Verdejo. The grapes for this wine come from the vineyard “Pago El Cerrellal.” It is a special vineyard due to its stony soil and altitude — possibly one of the tallest areas in the Denomination of Origin Rueda. The wine has straw yellow reflections with greenish highlights. Intense and elegant on the nose with hints of pear, apple, peach, apricot, mango, and passion fruit. Moderate acidity and a long finish.
Pair with: light appetizers, vegetable quiche, pasta dishes, fresh cheese, smoked fish and white meat
Serve at: 46.4º – 50º
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ADDITIONAL PRODUCTS
- Manía Sauvignon Blanc
- Manía Verdejo/Viura Blend
- Gran Cardiel Verdejo
- Gran Cardiel Verdejo/Viura Blend
ÒDENA
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For more than eight centuries the Bohigas family has cultivated the earth and produced wines on the Can Macià estate in Òdena (Anoia). In 1933, Joan Vives Gibert reorganized the production of Can Macià to elaborate cellar-aged sparkling wines that first appeared on the market during the Christmas of 1936. Fermí Bohigas has continued to innovate since then, and today their wines are present on markets all over the world. The family tradition has continued, adding the forces of technological innovation and improved quality to their rich history.
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FEATURED WINE
Bohigas Brut Gran Reserva
Xarel•lo 50%, Macabeo 25%, Parellada 15%, Chardonnay 10%. Aged in a cellar for 30 months. Notes of pastry, spices and toasty aromas. A product of great power and projection in the mouth.
Pair with: cod, salmon, chicken, prosciutto or Serrano ham
Serve at: 42.8º – 44.6º
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ADDITIONAL PRODUCTS
- Bohigas Blanc de Blancs Xarel·lo
- Bohigas Surnoll
- Bohigas Cava Semi-Sec
- Bohigas Cava Rosado
- Bohigas Brut Reserva
- Bohigas Brut Nature Reserva
- Bohigas Brut Nature Gran Reserva
- Rossinyol de Moragas Brut
- Rossinyol de Moragas Rosé
CAFAYATE
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Towards the end of the 19th century, José Fortunato Lavaque arrived in Buenos Aires from Lebanon and began running his own winery in Cafayate, the most prosperous town in the province of Salta at the time. A few years later, the Lavaques established Finca Quara on Finca El Recreo, a piece of land that had originally belonged to the Peñalva Frías family during the 17th and 18th centuries. Inspired by their father’s example, the fifth family generation is making wines worthy of international acclaim. The Calchaquí Valleys constitute one of the highest terroirs in the world. The dry, sunny climate is responsible for the grapes’ impressive flavor. The broad temperature ranges in the area are also key to the production of high-quality wines.
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FEATURED WINE
Quara Special Selection Malbec
91 Tim Atkin Points. 100% Malbec. The vines are irrigated just enough for the grapes to fully concentrate their flavors. Later-on, the wine is aged in oak barrels to further develop its characteristic notes of plum and spices. Intense red color with purple flashes. In the nose, fruity aromas, with subtle hints of black pepper, the result of gentle rest in oak barrels. Structured in the palate, with full bodied and round tannins. This malbec is balanced and elegant.
Pair with: steak, lamb, pork, charcuterie, Manchego and Cheddar cheeses, dark chocolate
Serve at: 60º – 65º
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ADDITIONAL PRODUCTS
- Quara Single Vineyard Malbec
- Quara Special Selection Cabernet Sauvignon
- Quara State Malbec
- Quara State Cabernet Sauvignon
- Quara State Torrontes
ALICANTE
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Er Boquerón, by Mediterránea, is the fusion of two concepts, seawater and craft beer, which combined has made it possible to produce the world’s first and only beer with seawater. But Mediterránea’s beers contain more than seawater, they contain “living sea water,” taken from waters with a high biological value, rich in oxygen, organic minerals and sources of life, subjected to a sophisticated process that results in a product suitable for human consumption with all the sanitary guarantees, but without losing any of the magnificent original properties of seawater in its natural state.
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FEATURED BEER
Er Boquerón Gastro Ale
Er Boquerón is a great golden ale brewed with purified Mediterranean seawater. It lends the beer a delicious and unique effect, with a taste that’s neither salty nor sour. Instead, Er Boquerón presents a defining mineralogy that’s crisp and refreshing.
Pair with: seafood, hamburgers, buffalo wings, Asian food, Mexican food, pizza, steaks, Cheddar, Parmesan, or Romano cheeses
Serve at: 42º – 44º
ANDOAIN
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Sidrería Gaztañaga was founded in 1989. However, their family cider-making tradition goes back several generations. The building in which the cider house is located was previously a family farm. Today, Sidrería Gaztañaga has state-of-the-art facilities and technology. They grow their own apples in Gaztañaga, and their professionals choose the highest quality fruit on the market from nearby Galicia and France. The bottle’s gorenak (“the supreme, the sublime”) black top label shows that this cider meets high qualifications in control and cider tasting.
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FEATURED CIDER
Natural Cider
Gaztañaga was awarded the best cider of Gipuzkoa in 2016 because of its aromas of green apples, olives, with hints of sweet fruits. In the palate, it’s musty, with a distinct funkiness, and savory umami flavors. Very well balanced and round with great acidity and fresh clean finish. Cider has many health benefits without negative effects.
Pair with: txuletón/ribeye steak, cod fish, cod fish omelette, anchovies, and roasted green and red peppers
Serve at: 45º
SANLÚCAR DE BARRAMEDA
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Bodegas Hidalgo-La Gitana was founded in 1792 and, since then, it’s been passed on from father to child. It’s one of the few companies still directed by the 8th generation of the family. Don José Pantaleón Hidalgo founded the winery, but it would be in the XIX century when the company grew until it became one of the most important producers of Manzanilla in the world. It is named after its flagship product, “Manzanilla La Gitana,” which has received numerous international awards. It’s the most popular Manzanilla both nationally and internationally. The winery uses its own grapes, located in the Balbaina and Miraflores blocks, considered the best in the region.
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FEATURED WINE
La Gitana Manzanilla
91 Wine Spectator Points. 100% Palomino. A fine elegant sherry from one of the oldest and most prestigious producers in Spain’s sherry district. Manzanilla La Gitana is produced according to the traditional method stipulated by the Denomination of Origin “Manzanilla-Sanlúcar de Barrameda.” Soil: Albariza in the area Balbaina, and Miraflores in the Jerez Superior District. Main aromas and flavors: apple, honey and sunflower.
Pair with: shellfish, raw fish, fried fish, smoked salmon, feta cheese
Serve at: 48.2º
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ADDITIONAL PRODUCTS
- Las 30 del Cuadrado Single Vineyard Palomino
- Hidalgo-La Gitana Manzanilla Pasada Pastrana
- Hidalgo-La Gitana Manzanilla Rama La Gitana
- Hidalgo-La Gitana Manzanilla La Gitana
- Hidalgo-La GitanaAmontillado Napoleón
- Hidalgo-La Gitana Oloroso Faraón
- Wellington
- Hidalgo-La Gitana Cream Alameda
- Hidalgo-La Gitana Pedro Ximénez Triana
- Hidalgo-La Gitana VORS Napoleón
- Hidalgo-La Gitana VORS Faraón
VALENCIA
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Gastronomic beer brewed with rosemary and rosemary honey. It’s a triple malt using double fermentation without added gas — unfiltered and unpasteurized. The beer continues its maturing process in the bottle. La Socarrada beers have won awards in international competitions such as the International Taste & Quality Institute in Belgium, the Dublin Craft Beer Cup in Ireland, the South Beer Cup in South America, and the Commonwealth Cup in the US. Their project is clear and ambitious: to become the biggest selling premium craft beers from Spain.
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FEATURED BEER
La Socarrada Gastro Ale
La Socarrada reminds you of a Bockbier-style beer, without the smell of alcohol. Remarkable freshness. Very discreet wood touch. The profile of rosemary is very obvious and dominates with its scents of toasted bread. In the third tasting, there are notes of cherry, caramel, pear, and pepper. Discreet bitterness with the necessary and appropriate effervescence.
Pair with: cured Iberic hams, patês, vegetables, pork, grilled meats, tasty fish, figs, and foie toast; rices of all kinds, especially Valencian paella
Serve at: 45º
SANTA BARBARA COUNTY
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The story of Martellotto (which means big hammer in Italian) begins in Alberobello in Puglia, Italy. Nonno left the old country in 1918 to find a new, better life for himself. Given that nonno produced wine in his basement for the local Italian community in the Bronx during Prohibition, destiny in wine was foretold and remains genetically encoded. Martellotto Wine Productions offers award winning wines that raise eyebrows in the best way possible. Expressive fruit, balanced alcohol, moderate oak, and zippy acidity that will make your lips smack are qualities of these wines. A vineyard-first philosophy focuses efforts on farming (including biodynamic and sustainable agriculture) with gentle handling in the winery and minimal intervention.
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FEATURED WINE
La Bomba Cabernet Sauvignon
Only 400 cases made. 76% Cabernet Sauvignon, 8% Petit Verdot, 8% Cabernet Franc, and 8% Malbec are blended into the wine to make it juicy and fruity, big and tannic. This is Greg Martellotto’s favorite and best Cabernet to date.
Pair with: beef steaks, pork roasts, venison, lamb, hamburgers, mushrooms, peppers, Camembert, Gorgonzola and Parmesan cheeses
Serve at: 60º – 65º
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ADDITIONAL PRODUCTS
- Agent for Change Tempranillo
- Wanderlust Tempranillo
- Martellotto GSM
- Martellotto “La Bomba” Cabernet Sauvignon Happy Canyon
- Martellotto “La Gioia” Merlot Santa Ynez Valley
- Martellotto “La Reserve” Cabernet Blend Happy Canyon
- Martellotto Pinot Noir “Le Bon Temps Roule” Santa Barbara
- Secret White Wine
- Martellotto La Rosa Rosé
- Pugilist Viognier Santa Ynez Valley
- Piro Piro Piccolo Pinot Grigio
- M by Martellotto Chardonnay Santa Barbara
- Martellotto Chardonnay Santa Barbara
SANT MARTÍ SARROCA
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An undeniable imprint from the Penedés is quality wines and sparkling wine with Xarel·lo, Macabeu, Parellada, and Sumoll being the main protagonists. These winemakers keep a constant watch over the process of elaboration, and allow for the coexistence of state-of-the-art technologies with traditional methods. Nature takes over. They intervene as little as possible to obtain the best results. The vineyard expresses itself with freedom: the vintage, always different, sets the pace.
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FEATURED CAVA
Balma Reserva Brut Nature
Cava Blend. A cava from the Denomination of Origin Penedès, produced from 40 year-old vines, holding grape varieties Xarel•lo, Macabeo, and Perellada. Its color is pale yellow with green reflections. Very aromatic, featuring citric and white fruits with sweet hints of vegetables. On the palate, fresh, pleasant achieving a smooth, unctuous flavor. Very good acidity and a long finish with citric notes.
Pair with: cod, salmon, chicken, prosciutto or Serrano ham
Serve at: 42.8º – 44.6º
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ADDITIONAL PRODUCTS
- Balma Brut Reserva
LA RIOJA
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Mateo & Bernabé are transforming the La Rioja region into a land of good beer. Their goal is to create beers to enjoy while experiencing the small pleasures in life: good friends and good conversation. Mateo & Bernabé are artisan brewers. Their diverse beers stem from the history, culture, craftsmanship, and innovation so present in their land. Their character ranges from the traditional to the most innovative elaborations, flavors, and nuances. Each beer is emblazoned with an endearing and attractive design that depicts and reinforces the most important elements and icons of a land of saints: The “Corquete” of San Mateo, the fish of San Bernabé, and the scallop shell of Santiago.
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FEATURED BEER
Mateo Spanish Wheat Beer
Hand-crafted wheat beer with a golden straw color and white, creamy froth. It presents fruit tones and has a smooth, refreshing taste best enjoyed when not rushed — and always among friends.
Pair with: light soups and salads, vegetarian dishes, sushi, Gruyère and Feta/goat cheeses, sweet and fruity Asian dishes, citrus-flavored dishes (including dessert, and salad dressings)
Serve at: 45º – 50º
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ADDITIONAL PRODUCTS
- Bernabé Spanish Golden Ale
- Fermín Spanish Red Ale
- Santiago Strong Dark Belgian Ale
SÃO JOÃO DA PESQUEIRA
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Wine culture began to develop in this region at the time of the Roman Empire. In 1756, the Marquis of Pombal defined the Douro Superior wine region, an unprecedented initiative that placed the area at the forefront of modern winemaking. The landscape is dominated by massive cliffs over the Douro River. In order to grow vines, human labour shaped these into terraces built along the contours of the hillsides. All of this has led the Douro Superior wine region to be recognized as a World Heritage Site. Castello d’Alba is produced in São João da Pesqueira, from a selection of grapes from the best vineyards. This wine was the first one Rui Madeira launched, in 2000, putting together cutting edge winemaking with native grape varieties, creating its own innovative style. Today, it is one of the Douro’s leading brands.
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FEATURED WINE
Castello D’Alba Grande Reserva Vinhas Velhas White
Grapes from old vines in blended vineyards, of native varieties, such as: Códega do Larinho, Rabigato, Viosinho, Verdelho, and Malvasia Fina. Schist soils in the Upper Douro at an average altitude of 500 meters above the sea level. Very complex aroma, a mineral character balanced with discreet hints of tropical and citrus fruits and orange peel. Long on the palate, with volume, full body, and a very fresh final acidity.
Pair with: baked fish, soft goat cheeses, white meat, and cod dishes
Serve at: 50º – 53.6º
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ADDITIONAL PRODUCTS
- Castello D’Alba Vinho Branco
- Castello D’Alba Vinho Tinto
- Castello D’Alba Reserva White
- Castello D’Alba Reserva Red
- Castello D’Alba Grande Vinhas Velhas Red
- Castello D’Alba Limited Edition Red
- Castello D’Alba Ruby Port
- Castello D’Alba Tawny Port
- Castello D’Alba White Port
- Castello D’Alba Riserva Tawny Port
- Castello D’Alba Porto 10 Yrs
- Castello D’Alba Porto Vintage 2011
CAMPORROBLES
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Bodegas Sierra Norte started in 1914 in the village of Camporrobles with an 8,000 square meter plot of land on which two men planted their first Bobal vineyard — while all the neighboring fields were dedicated to growing cereal. Today, the winery is found not only in Camporrobles, but also in La Roda, Jumilla, and El Pinós where they grow indigenous Mediterranean grapes like Bobal and Monastrell along some outside varieties to help give the wines extra roundness.
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FEATURED WINE
Temperamento de Bobal
100% Bobal. Wine Enthusiast magazine says of this wine: “Earthy, muddled berry aromas are suggestive of prune and raisin. This is full and rugged on the palate, with leathery, baked plum and berry flavors that finish with a strong wood-based character and modest residual fruit notes.”
Pair with: cheese, red meats, fatty fish, tomato sauce pasta, and rice
Serve at: 59º – 64.4º
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ADDITIONAL PRODUCTS
- Equilibrio Monastrell/Syrah
- Equilibrio 9 Meses Monastrell
- Fuenteseca Red Bobal/Cabernet
- Fuenteseca Rosé Bobal/Cabernet
- Fuenteseca White Sauvignon Blanc/Macab
SAN RAFAEL
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In the late XIX century Otto Rodolfo Suter and his wife Ana came to Argentina from Switzerland. They went to San Rafael, Mendoza, where they purchased 7 hectares of uncultivated land in El Toledano, Las Paredes, and continued the family tradition: to cultivate the vine. In these lands, Otto and Ana planted the first fallows. Many decades and international awards later, Bodegas Suter continues its career of excellence. 700 meters above sea level, Diamante and Atuel Rivers border this productive oasis. Together with the extension of the Andes Mountain Range called Cuesta de Los Terneros, they create a special microclimate with a temperature range ideal for growing vineyards.
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FEATURED WINE
Lujuria Malbec
Deep red color with violet highlights. The flavor is reminiscent of red fruits with vanilla aromas, and meaty and sweet tannins all around. The finish is elegant and spicy.
Pair with: grilled or barbecued meat, Mexican food
Serve at: 60º – 65º
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ADDITIONAL PRODUCTS
- Lujuria Cabernet Sauvignon
- Lujuria Chardonnay
SANTIAGO
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Viu Manent was founded in 1935, when the Catalonian immigrant Miguel Viu-García and his two sons founded Bodegas Viu in Santiago de Chile. They bottled and sold wine in the local market under the “Vinos Viu” brand. In 1966 Miguel Viu Manent fulfilled his long-time dream of making his own wines when he acquired the Hacienda San Carlos de Cunaco in Colchagua. This traditional estate included 150 hectares of vineyards planted to noble, pre-phylloxera vines, as well as a winery and manor house. It was no coincidence that he chose this particular property; it had long supplied much of the wine he sold as Vinos Viu. Their winemaking philosophy can be summarized as the love of family, traditions, work, passion, wine’s living essence, attention to detail, and respect for the environment.
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FEATURED WINE
El Incidente Carménère
Carménère 97%, Malbec 3%. This vineyard was planted more than 100 years ago and is located on soil of alluvial origins with a sandy-clay texture. Deep, intense violet in color. The complex, fruity, and ripe nose expresses the characteristics of the year with aromas of black fruits, black pepper, a bit of leather, and blonde tobacco. Great complexity on the palate with tannins that are both chalky and silky.
Pair with: spicy dishes, smoked, grilled or roasted meats, chicken, pork, lamb, beef, veal, and hard cheeses
Serve at: 64.4º – 66.2º
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ADDITIONAL PRODUCTS
- Viu Manent Reserva Sauvignon Blanc
- Viu Manent Reserva Cabernet Sauvignon
- Viu Manent Reserva Malbec
- Viu Manent Reserva Malbec Rosé
- Viu Manent Reserva Carménère
- Viu Manent Gran Reserva Chardonnay
- Viu Manent Gran Reserva Cabernet Sauvignon
- Viu Manent Gran Reserva Malbec
- Viu 1
Artazu, Navarra, SPAIN
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This magical can rosé is produced exclusively from Carlos Lopez de Lacalle’s family vineyards in Navarra Spain. It is 100% Garnacha from local clones that the Lopez de Lacalle family has been farming since 1996. The principals remain the same. Each can starts with the obsession for the careful cultivation of each individual vine. Never using fertilizers or synthetic chemicals. The carful selection of each grape by hand. The gentle press of gravity to extract the juice combined with the natural transformation of native yeast evolving into delicious rosé.
The Vineyards are grown between 450 and 500 meters laid on clay-limestone soils. The vineyard is farmed using only organic viticulture. No herbicides are ever used. The average yield is 5 kg per hectare. Pressing occurs naturally by gravity over 4 - 5 hours. 100% free run juice. Vinivication is done in stainless steel vats to protect the freshness of Garnacha. Fermentation is carried out for 18 - 20 days.
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FEATURED WINE
As-Oh can Rose Wine
An “Ah-So” is a funny looking wine opener with two prongs. At first glance most wouldn’t think it could pull a cork from a bottle. After being shown how to use the quirky opener, people would proclaim “Ach-So,” which is a German saying for “Ah, now I see.”
Pair with: pan-seared tuna, salads, Gorgonzola cheese, oysters, chocolate truffles
Serve at: Serve at chill temperature!
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ADDITIONAL INFO
Alc/Vol: 12.5% Total Acid: 6.52 gr/lt pH:3.15
This is an incredibly fresh Tempranillo with a bright acidity and purity of concentrated dark fruit, wet earth, crushed herbs and savory textures. Their elegance and balance are expressive of higher altitudes (2700 ft above sea level) and the complex blending of the terroirs of clay, sand and gravel. They incorporate the use of 1-3 years old American and French oak barrels to age their Crianza, and the Joven is juicy and oak free. If you have been over oaked and unimpressed with Ribera del Duero, especially in this price range, do not miss these true to place, pure in fruit, downright tasty Tempranillos.
VARIETY: Tinta del Toro.
AGING: 15 months in Bordeaux French oak barrels, English, Hungarian and American.
TASTING NOTES: Cherry red color, with medium-high layer, with great aromatic complexity, reminiscent of jam of raspberry, with slight nuances of spices and “torrefactos”, in the mouth reappears freshness of fruits, in combination, with a sweet tannin and expressive, typical of the variety, which gives value and Strength to the wine, the end being long and very attractive.
ELABORATION: Vinification in red, with maceration 4-day pre-fermentation, performing two “bazuqueos” daily in fermentation and one until the end of the maceration Fermentation at low temperature and macerationtion of 31 days
Wine
[Fento] in this white wine, made principally with Treixadura, Loureiro blanco and Albariño, each variety provides different nuances to the wine and make Fento an elegant, complex wine with an enveloping, fresh palate. It is a blended white wine made in the Condado sub-area of the D.O. Rías Baixas.
Region
Rías Baixas Location and climate: A beautiful green area, Rías Baixas has been likened to a vision of the Garden of Eden. The cool, damp climate is dominated by its proximity to the Atlantic Ocean; however, there are varying micro-climates within the five different designated sub-zones of the region.
Condado do Tea sub-zone: “Tea County” is named after the river Tea, a tributary of the Miño River. Located in a fairly mountainous area along the Miño, this is the second largest sub-zone. The most inland, it is a warmer, drier area, with an average temperature of 15º C that can soar to 40º C during the summer. Soils contain granite and slate.
