Opening

‘Castell de Sant Pau ‘Cava Brut Nature’

Penedès, Catalonia, Spain

Traditional blend of Macabeo, Parellada, and Xarel-lo 

Notes:

Sprightly, convivial, refreshing, dry.

First Wine

Laurent Barth, ‘Racines Métisses' 2020

Bennwihr, Alsace, France

White blend of Pinot Auxerrois and Pinot Noir

Winemaker Notes:

All of Laurent Barth’s wines embody a particular spirit, something he calls “l’esprit du vin” (the spirit of wine), whose words adorn all his labels, in Persian, Georgian, Hindu, Arabic and French. From his winemaking studies in Beaune, Burgundy to various winemaker apprenticeships in Lebanon’s Bekka Valley, as well as India, Australia, South Africa, and Northern California, it's no wonder his wines embody a worldly spirit. This entry level white blend (traditionally known as an 'Edelzwicker', which is essentially a field blend of traditional Alsatian varietals) - this year only a co-ferment of Pinot Auxxerois and Pinot Noir - always embodies a diverse “mix of origins”. For example, the 2019 vintage was a blend of Pinot Blanc, Gewürztraminer, Riesling, Pinot Gris, and Muscat.

Tasting Notes:

“Showing pretty aromas of pear, green apple, almond and lime-flower with citrus, pear, almond, honeysuckle and herbal flavors on the palate - really pretty, round and balanced with minerals and white fruits in the supple finish - this is a great value and a good introduction to the beautiful wines of Laurent Barth.”

Paired with:

Johann Sebastian Bach: ‘Cello Prelude No. 6‘

Second Wine

St. Reginald Parish - The Marigny ‘Carbonic Maceration Pinot Gris’ 2020 

Willamette Valley, Oregon, USA

100% Carbonic Maceration Pinot Gris

A somnambule walking through a forest both haunting and enchanting. Herbal, terrestrial, unfettered.

Winemaker Notes:

Carbonic maceration is a fermentation technique with its origins in Beaujolais, France. Whole clusters of grapes are sealed in a carbon dioxide rich tank (or similar vessel), allowing fermentation to occur at an “intracellular” level (within each grape), which essentially leads to softer tannins and a fruitier, fresher style wine.

Tasting Notes:

“Compressed watermelon, dried apricot, walking on dusty roads when the sun’s been out all day and it’s finally starting to cool, woody Oolong tea, the feeling of discovering something familiar that is actually entirely new, dinner outside as soon as it’s warm enough, toasted Garam masala.” - St. Reginald Parish

Paired with:

Toshiro Mayuzumi: ‘Bunraku’

Third Wine

Cantina Cantina 'Little Cinders' 2017

Canavese, Piedmont, Italy

100% 9-month skin macerated Erbaluce (orange wine)

Winemaker Notes:

A producer of natural wines and farmhouse/old world style ales and lagers — you may be familiar with them already from the NYC market. They make amazing sparkling wines and do some gypsy brewing on Long Island and also have a little project going just outside of Aosta, Italy. In the small community of Canavese, the Cantina Cantina team (who demurred on any notion of being mentioned individually by name) bought grapes from old vineyards. What we have here is a fresh and transparent interpretation of macerated Erbaluce.

Tasting Notes:

Citrus, honeysuckle, Arnold Palmer.

Paired With:

Frédéric Chopin: 'Polonaise Fantasy'

Encore

Faccia Brutto 'Nocino'

Amaro

Producer Notes:

A seasonal favorite. Green (young) walnuts are hand harvested in the PNW from our friends at Foraged and Found and delivered to us overnight. We cut each nut in half and macerate with 8 other ingredients including citrus peel, allspice, vanilla, and cocoa nibs for 3 weeks in non-GMO neutral grain spirit. We strain and proof to 40% abv and barrel age for a minimum of 10 months to one year. During this time the flavors mellow and concentrate to reveal a very nuanced and balanced tincture. We strain out of the barrel, filter and sweeten with organic cane sugar. It’s bottled at 22% abv at around 80 cases a year. This rendition of the classic nocino is a less spice-forward, more complex and less cloyingly sweet tipple. Imagine that maple syrup and vanilla extract had a baby… that’s our nocino. - Faccia Brutto

Tasting Notes:

A bittersweet elegy into the dark night of the soul. Couth, mysterious, mellifluous.

Paired with:

Frédéric Chopin: ‘Cello Sonata in G minor, Op. 65, Largo’

Coda

I hope you enjoyed these selections or at the very least, discovered something new, something unexpected. Like music, wine is a deeply personal and subjective experience. Follow your nose, follow what you feel. This is how you learn. Should you ever have questions, be in need of curation services, or wish to speak in greater length about wine, food and the art of intimacy, I encourage you to write me.

hellodarbymae@gmail.com

Darby