From the Vine

Julie’s Staff Picks!

The Urban Grape | Julie Staff Picks

Our newest staff member, Julie, came to us from L’Espalier where she worked the front of the house. So needless to say her attention to hospitality is a perfect fit for UG! A trained chef, Julie is also excellent at picking wines to go with your meals – from simple suppers to dinner parties. Here are her favorite wines of the moment, available at UG! [And yes, we are open today despite the snow and have an extreme beer tasting tonight from 5-8!]

 

Teutonic Wine Company 2013 “Crow Valley Vineyard” Pinot Noir

This Germanic style pinot takes hard work. Work in the vineyard, in the winery, even the grapes themselves have to work hard to grow to the perfect ripeness. Grown at high elevations in Oregon on dry farms (non-irrigated), the roots of the vines have to reach deep into the ground to find nutrients and water. They also hang on the vine for much longer to ripen in the cooler temperature. These conditions mimic that of Germany, a place the husband & wife team fell in love with back in early 00’s. The vigneron ensures that the acidity is high, alcohol lower, and with just the right amount of neutral oak, the resulting wine is a true expression of the terroir and varietal. With impeccably balanced fruit and earth, this elegant Oregon pinot is amazing on its own or with whatever you decide you want for dinner today- really, it’s that darn good.

 

Philippe Gonet “Signature” Brut, Le Mesnil sur Oger
This blanc de blanc bursts with flavor in each sip, its base wine dates back to 2008 and half the grapes come from the legendary Le Mesnil, the rest from grand cru’s in Aube. The brother and sister team took over this 6 generation chateau in the Cote de Blanc and continue to make exceptional champagne. Richly structured with vivacious bubbles that dance around the palate, so many different nuances, I feel like I discover something new with every sip, a first I taste the striking  minerality and citrus followed by toasted almonds, then green pears and brioche. I would have a glass or 3 with young cheeses and toasted nuts before dinner, then keep the rest to on ice enjoy with the bread pudding I’m dreaming of for dessert…

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