Here are some of our new wine “finds” from around the globe to continue our journey and adventure of Wines of The World. When choosing our wines, we have the goal in mind of choosing wines that work well with our style of cooking AND our whole “Grill” presence Now, here is the stirring quartet we came up with for April. Get ready!
$39 PP + Tax & Tip
2020 Birchino “Rokurokubi Inugami” (California)
What kind of wine is this? A Red Wine for the adventurous–for the gang looking for tasty, interesting, food friendly wine–whether it is "in the box" or "out of the box". Just plain good! From our perspective, a stroke of winemaking genius—an intentional blend of old vine Grenache, Mourvedre and Cabernet Sauvignon—a bad a**, delicious and thought provoking wine. This winemaking duo is ingeniously in the zone and they are producing fabulous wine.
2019 Lubanzi Red Wine Blend (South Africa)
We then follow up with another Red Wine blend—mainly Shiraz, with smidgeons of Grenache, Mourvedre and Cinsault—grown in the cooler coastal regions of South Africa. This wine will certainly provide tasters with an interesting comparison—not to determine which one is better—but instead about exploring the realm of wine possibilities.
2019 Altalier Albariño “cruz das animas” (Spain)
For quite some time, I have felt Spanish Albariño was going to bust out from hiding and provide us with some of the most compelling, irresistible, wonderfully food friendly white wines in context from any other white wine produced in the wine world. I am inexplicably still waiting… until I tasted this rendition. That’s right, this is by far the finest Albariño tasted to date—produced from 3 micro small parcels of own rooted vines planted sometime in the mid to late 1800’s… and crafted by superstar winemaker Raúl Pérez. After years of trying, some bottles have finally and thankfully made its way to Hawaii. Here is your chance to taste it!
2020 Mutante PX (Chile)
Many people would consider this a REALLY eccentric white wine. Perhaps it is. BUT, the importance of this style of wine is because of its crazy, profuse and captivating aromatics; way beyond anything Chardonnay, Sauvignon, Pinot Grigio could ever offer. These aromatics can heighten foods just as using fresh herbs would. (Torn fresh basil or shiso can make one’s tomato salad taste GREAT, right?). Starting to get the idea? This rendition is 100% of a grape variety—Pedro Ximenez—from 1 acre planted in 1999 in the very cool Limari Valley of Chile—alluvial soils with scattered calcareous throughout. A spectacular white wine and definitely something worth trying at least once!