Products

'FIVE'

Constantia Glen, Constantia, Zuid-Afrika

• about the wine
• flavor profile
• wine food advice

• 'FIVE' Constantia Glen. This top cuvée from Constantia Glen is a real class wine with aging potential. Made from the classic Bordeaux blend. Cabernet Sauvginon, Cabernet Franc, Petit Verdot, Merlot and Malbec . Traditional winemaking (picking, pressing, alcoholic fermentation, maturation) with 19 months maturation in French oak barrels.
  
  
• Red wine - Powerful, complex and full . The very complex aroma and taste palette is hidden in a beautiful, ripe tannin structure. A wine with a great future. If you decide to open this wine, do not forget to open the wine a few hours in advance and decant it before serving.
• Our sommeliers recommend: Rich stews with full and earthy flavours, hearty game dishes with roasted notes, grilled and baked ribs and Dry Aged red meat with hearty sauces and spicy notes. Hearty BBQ dishes with roasted notes also go well with this wine.

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'Hat Trick' Tinto

Casa Santos Lima, Lissabon, Portugal

• about the wine
• flavor profile
• wine food advice

• 'Hat Trick' Tinto. A beautiful wine produced in Lisbon, near the Atlantic coast. The vineyards are planted on the sun-kissed limestone and clay-rich slopes, where the grape varieties destined for this sublime wine, Touriga Nacional, Castelão, Syrah and Cabernet Sauvignon , are planted.
  
  Story behind the label: 'Hat Trick' has a double meaning, basically this wine is the third in a row of the Lisbon cuvées of Santos Lima. A different blend and a completely unique character due to the maturing influence of the sun in combination with chalky soil and the eight months of wood aging. The 'Hat Trick' is the 'newest' wine produced by Santos Lima, after the Portuga and the Tarambola. The 'hat trick' is depicted on the label in a literal way; 'a trick from the top hat'.
• Red wine - Ripe, spicy and intense. Aromatic deep red wine, beautiful intensity with aromas of ripe red and black fruit and spiciness. The short wood aging provides some extra complexity, perfectly balanced. Elegant, soft and mouth-watering.
• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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125 Primitive of Salento

Feudi Salentini, Puglia, Italië

• about the wine
• flavor profile
• wine food advice
• Awards

• 125 Primitivo del Salento. A very rich and elegant integrated Primitivo. Made from 100% Primitivo. This grape is usually mentioned in the same breath as the Californian Zinfandel. DNA research has shown that it is the same grape. The wine is made according to traditional red wine production (picking, alcoholic fermentation, pressing, maturation) of which 12 months of wood aging on oak. Award winning wine!
  
  Story behind the label: ' 125 ' or ' Une Due Cinque ' stands for the number of the vineyard. Del Salento is the area of ​​origin, the Salento region; the Salentine peninsula forms the heel of the boot (Puglia). ' The Tower ' of Feudi Salentini is also on the label, in addition to the logo the estate is called that because the vineyards are surrounded by small stone walls with intense green views. You can look out over the vineyards from a helicopter view (from the winery) and that is beautiful.
• Red wine - Powerful, complex and full. Elegant dark red full wine with intense aroma of ripe plums and cherry jam. Lightly spicy with hints of vanilla and cocoa in the finish. Beautiful structure with ripe, full tannins.
• Our sommeliers advise: Suitable for rich stews, BBQ and game dishes with spicy notes and red fruit. Also perfect in combination with grilled and baked rib steak with creamy sauce and cooked vegetables and Dry Aged beef with rich herbs.
• AWARD WINNING WINE: Winner of a Gold Medal at the Berlin Wine Trophy 2015 and a Silver Medal at Mundus Vini in Germany.

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Amarone of Valpolicella

Azienda Monte Zovo, Verona, Italië

• about the wine
• flavor profile
• wine food advice

• Amarone della Valpolicella. The Amarone della Valpolicella belongs to the selection of the most powerful wines from Italy. The best examples can be stored for many years. Amarone wines come entirely from late-picked dried grapes. The drying process takes place on straw mats, either outside or in the attic, and takes several months. The wine is then fully fermented and the extra sugar content of the dried grapes produces a very rich wine. Three years of wood aging. This wine is elegantly made on fruit and has a beautiful refined taste and depth.
• Red wine - Powerful, full and complex. The aroma is full of ripe red fruit. The taste is full and powerful due to the dried grapes, interwoven with soft ripe tannins. Complex and plump aftertaste. 
• Our sommeliers advise: Combine with stews and game dishes with spicy sauces, baked and grilled rib steak with creamy sauce and Dry Aged red meat also with spicy notes. Also delicious in the summer with rich dishes from the BBQ or hard cheeses with a sweet compote.

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Amarone della Valpolicella Clivus

Monteforte, Veneto, Italië

• about the wine
• flavor profile
• wine food advice

• Amarone della Valpolicella Clivus. The Amarone della Valpolicella belongs to the selection of the most powerful wines from Italy. The best examples can be stored for many years. Amarone wines come entirely from late-picked dried grapes. The drying process takes place on straw mats, either outside or in the attic, and takes several months. The wine is then fully fermented and the extra sugar content of the dried grapes produces a very rich wine. Three years of wood aging. This wine is elegantly made on fruit and has a beautiful refined taste and depth.
• Red wine - Powerful, full and complex. The aroma is full of ripe red fruit. The taste is full and powerful due to the dried grapes, interwoven with soft ripe tannins. Complex and plump aftertaste.
• Our sommeliers recommend:

  Good with stews with ripe notes, game dishes with spicy notes and red fruit, grilled and roasted rib steak with creamy sauce and cooked vegetables. Also nice with Dry Aged red meat with spicy notes and rich dishes from the BBQ.

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Barbaresco 'Vigna Faset'

Azienda Abbona, Piëmonte, Italië

Click here for the wine technique

• about the wine
• flavor profile
• wine food advice

• Barbaresco 'Vigna Faset'. Just like Barolo, this wine is made from 100% Nebbiolo. Barbaresco is the little, accessible brother of Barolo.
  Story behind the label: The birds on the label come from the Langhe region. The artist responsible for the design of the label is a good friend of the family. 'Faset' is a region in the village of Barbaresco. 'Vigna Faset' literally means 'vineyard in the Faset region'.
• Red wine - Powerful, complex and full . Matt garnet red in colour. Very fine and complex aroma of black fruit, wood and violets. Muscular taste, at the same time slender and concentrated with dark fruit, spiciness and wood. Balanced acids and tannins. Finish with a lot of length and finesse. Beautiful elegant wine.
• Our sommeliers recommend:

  Good with slow-cooked meats and stews with spicy notes, spicy BBQ dishes and roasted poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote. Certainly fantastic with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.

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Barbera 'Casaret'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Barbera 'Casaret'. Barbera from the Langhe area, the hilly region in the vicinity of Cuneo, south of Alba. The wine undergoes a 2nd fermentation in barrels to make the wine softer and rounder, followed by a maturation in barriques of 7 months. Barriques are smaller barrels of 225 liters.
  
  Story behind the label: The label features a local bird from the Alba region. The birds on the label all come from this region and were painted and designed by an artist friend of the Abbona family. 'Casaret' is the name of the vineyard.
• Red wine - Ripe, spicy and intense. Smooth wine with lots of juiciness and little tannin. Drink the wine preferably a little cooler than usual. Fresh aroma of red fruit and light earthy undertone. Barbera at its best, fruity, round in taste, smooth and delicate. 
  
• Our sommeliers recommend: Pairs well with firm fish with red wine sauces and roasted or candied red poultry with creamy sauce and red fruit. Also with slow-cooked meat and stews with fresh herbs or grilled and fried red meat with creamy sauce and dishes with spicy notes. Grilled or fried Iberian pork, lamb loin, hare, saddle and leg with rich sauce and hard and old cheeses with compote also go well with this wine.

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Barbera d'Alba Barrique 'Rinaldi'

Azienda Abbona, Piëmonte, Italië

• About the wine
• flavor profile
• wine food advice
• Awards

• Barbera d'Alba Barrique 'Rinaldi'. Barbera comes from Alba, located next to Asti, a famous wine region in Piemonte. The wine undergoes a second fermentation in barrels to make the wine softer and rounder, followed by a maturation in barrels for 8 months. The wine is then transferred to casks of Slovenian wood. 'Barrique' Refers to the wood maturation in 225 litre barrels.
  Story Behind the label: The label features a local bird from the Alba region. The birds on the label come from this region and were designed and painted by the family's artist friend. ' Rinaldi ' is the name of the region.
• Red wine - Powerful, complex and full. Powerful nose of blackcurrant and laurel. Rich taste with generous fruit of blackcurrant, tar and bitter chocolate. Firmly framed by a framework of fleshy tannin.
  
• Our sommeliers advise: 

  Good with slow-cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote. Absolutely wonderful with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.

• AWARD WINNING WINE: 91 Points Wine Spectator, December 2009 Gambero Rosso 2009: And the wine was awarded 2 Bicchierri (glasses) (vintage 2006).

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Barolo 'Pressenda'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice
• Awards

• Barolo Pressenda'. Beautiful Barolo made from 100% Nebbiolo; a grape that ripens late; the harvest usually takes place in early to mid-October. After hand-picking, the grapes go into special fermentation vats that continuously rotate the fermenting must. After fermentation, the wine is pumped over and matures for 12 months in barriques and then for another 18 months in oak (small) barrels.
  Story behind the label: The birds on the label come from the Langhe region. The artist responsible for the design of the label is a good friend of the family. 'Faset' is a region near the village of Barbaresco. 'Vigna Faset' literally means 'vineyard in the Faset region'. ' Pressenda ' literally means 'pressed'; grapes are pressed naturally by gravity.
• Red wine - Powerful, complex and full . Dark red colour with light orange reflections. Varied aroma with primary and secondary aromas of ripe red fruit, eglantine and violets. Balanced mouthfeel with lots of depth and good fruit. Powerful structure with earthy nuances. Lots of length in the aftertaste.
• Our sommeliers advise: Good to combine with game dishes with spicy notes and red fruit, grilled or baked rib steak with cooked vegetables and creamy sauce, Dry Aged red meat with spicy notes and rich BBQ dishes with spicy sauce. Definitely fantastic with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.
• AWARD WINNING WINE: Robert Parker.com: 91 points (2004 vintage), Gambero Rosso 2009: 2 bicchieri (glasses)(2006 vintage).

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Barolo 'Vigneto Terlo Ravera'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Barolo 'Vigneto Terlo Ravera'. Made from 100% Nebbiolo grapes. This grape ripens late, so the harvest usually takes place in early to mid-October.
  

  Story behind the label: The label features a local bird from the region. The birds on the label all come from the Piedmont region and were painted and designed by an artist friend of the Abbona family. ' Terlo Ravera ' is the name of a vineyard. Ravera is located around the village of Novello.

• Red wine - Powerful, complex and full. Somewhat developed colour, garnet red with orange reflection. Mature nose, open, soft fruit, soft spiciness, tar. Sweet-spicy attack. Good filling in the middle and nice balance in the finish. Pleasant spiciness due to fine tannin bitters. Aromatic aftertaste. Now drinkable.
• Our sommeliers advise: Good to combine with game dishes with spicy notes and red fruit, grilled or baked rib steak with cooked vegetables and creamy sauce, Dry Aged red meat with spicy notes and rich BBQ dishes with spicy sauce. Definitely fantastic with dishes with truffles (the white truffle comes from this region) and dishes with mushrooms.

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Blue Zweigelt

Weingut Grenzhof-Fiedler, Burgenland, Oostenrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking : Traditional (picking, pressing, alcoholic fermentation, maturation). 10 months wood maturation. Made from 100% Blauer Zweigelt ; a local Austrian blue grape variety that originally came from a cross between St. Laurent and Blaufränkisch.
• Red wine - Light, fruity and juicy . Invigorating, full but soft deep red wine with a soft herbal taste. A real typical fresh Austrian style, soft, subtle aromas of ripe black fruit and mild black pepper. A real classic that you should not miss.
• Our sommeliers recommend: Suitable as an aperitif, with steamed fish in a creamy sauce, with raw and dried meat with olive oil and cheese (best when the wine is slightly chilled) and with slightly spicy and spicy dishes with ripe vegetables. Also good with fried and/or grilled white meat or veal, pork and poultry with a rich sauce, with light stews with a spicy or creamy sauce or with pasta with tomato and parmesan. TIP : Also try this wine with medium-cooked and creamy cheeses.

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Ca'Linverno Rosso Veronese

Azienda Monte Zovo, Verona, Italië

• about the wine
• flavor profile
• wine food advice

• Ca l'Inverno Rosso Veronese. Traditional (picking, pressing, alcoholic fermentation, maturation). Then maturation for 18 months in barriques.
• Red wine - Ripe, spicy and intense. Intensely fruity red wine with generous fruit of cherries and blackberries. The ripe tannin structure gives the wine a round, soft taste. The striking acidity provides elegance and tension. A light spiciness can be detected in the long aftertaste.
• Our sommeliers recommend: Pairs well with firm fish with red wine sauces, roasted and candied red poultry with rich sauces, slow cooked meat and stews, grilled and fried red meat with spicy and rich sauces and spicy dishes with a rich sauce like soy. Also good with pasta with rich sauces and parmesan cheese and hard and old cheeses with compote.
  EXTRA SUGGESTION : Ossobuco.

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Cabernet Franc

Tenuta Fernanda Cappello, Friuli, Italië

• about the wine
• flavor profile
• wine food advice

• Cabernet Franc. Made according to traditional red wine making (picking, pressing, alcoholic fermentation, maturation), from 100% Cabernet Franc.
  
  
  
• Red wine - Ripe, spicy and intense . Dark purple-red color. Elegant attack with accent on blueberries and blackberries. Much depth in the taste with complex tannin structure. Promising for the future, but also now delicious to enjoy, certainly with matching dishes.
• Our sommeliers recommend: Suitable with slow-cooked meat and stew with spicy notes, BBQ dishes and grilled and candied red poultry with a creamy sauce of red fruit. Also good with fried red meat such as entrecôte with a spicy sauce and hard and old cheeses with a sweet compote. For inspiration, also nice to try together with endive mash with bacon.

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Cabernet Sauvignon 'Despierta'

Christo de la Vega, La Mancha, Spanje

• about the wine
• flavor profile
• wine food advice

• Cabernet Sauvignon 'Despierta'. Soft, fresh, slightly fruity wine with a juicy character. For a Cabernet Sauvignon a fresh, easy to drink style. Made according to traditional red wine making (picking, pressing, alcoholic fermentation, maturation), from 100% Cabernet Sauvignon . Short maturation in oak barrels.
  
  Story behind the label: The label of this Cabernet Sauvignon radiates joy, 'despierta' translated means 'cheerful/lively'. The wine lives up to its name; sufficient body and lively aromas of red and black fruit.
• Red wine - Light, fruity and juicy . Dark red colored wine. Shows of black fruit such as cherries and blackberries come back in the aromatic scent. On the palate playful fruit comes back with a soft tannin structure supported by rich bitters. The aftertaste is light with a reasonable length.
• Our sommeliers advise: Suitable as an aperitif, with steamed fish with a creamy sauce and with raw and dried meat (then cool the wine slightly). Also good with fried or grilled white or veal, pork and poultry with rich sauces and ripe vegetables, slightly spicy and spicy dishes with for example a soy sauce, light stews with a spicy aspect, pastas with tomato and parmesan, and semi-hard cheeses with a creamy mouthfeel.

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Chateau Soussans

Chateau Soussans, Margaux, Bordeaux

• about the wine
• flavor profile
• wine food advice

• Bordeaux Rouge.

  Refined classic Bordeaux from Chateau Soussans. Made according to traditional method. (picking, alcoholic fermentation, pressing, maturation) with 12-15 months maturation on French oak. Bordeaux-typical blend of 5 0% Merlot and 50% Cabernet Sauvignon .

• Red wine - Powerful, complex and full .

  Youthful purple-red hue. Pure nose with lots of black fruit and some wood. Pleasant, balanced taste with fra î cheur and good length.

• Our sommeliers recommend:

  Good with stews with ripe notes, game dishes with spicy notes and red fruit, grilled and roasted rib steak with creamy sauce and cooked vegetables. Also nice with Dry Aged red meat with spicy notes and rich dishes from the BBQ.

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Chianti Montespertoli 'Petriccio'

Fattoria di Poggio Capponi, Toscane, Italië

• about the wine
• flavor profile
• wine food advice

• Chianti Montespertoli 'Petriccio'. Traditional (picking, alcoholic fermentation, pressing, maturation) 16 months barrique maturation Made from Sangiovese, Canaiolo, Trebbiano, Malvasia .
• Red wine - Powerful, complex and full.

  Very exuberant nose full of ripe fruit. Complex wine, with fresh pleasant taste of blackberry fruit with various layers of secondary flavors such as cedar and plums. Full and broad in taste. Very rich Chianti!

• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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Corbières Red The Selection

Chateau du Vieux Parc, Corbières, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Corbières Rouge. A very pleasant red wine with a beautiful structure. Originating from the region near the river Orbieu, with its pebbled terraces of clay and slate. Made from 40% Carignan, 30% Syrah, 15% Grenache and 15% Mourvèdre , according to classic red winemaking (picking, pressing, alcoholic fermentation, maturation). The wine has matured briefly in wooden casks. The age of the vines from which the grapes come, are old, between 15-60 years old. This has a nice influence on the quality, the taste (aromas) and the character of the wine. Nicely full, ripe and spicy.
  
  Story behind the label: The Corbières wine region is by far the largest AOC in the Languedoc region and has a long wine tradition; 95% of the wines are red. The wine takes the name of the region, 'Élevé en fût de chène' literally means 'raised in oak barrels'.
• Red wine - Ripe, spicy and intense. Very deep color with opaque core. Rich nose, complex, beautiful wood tone well fused with the many fruits. Full, concentrated taste with velvety fruit, sweet and creamy, beautiful smoky tone of the wood, very long in the aftertaste. Powerful and accessible at the same time. Balanced use of wood.
• Our sommeliers recommend:

  Good with slow cooked meats and stews with spicy notes, spicy BBQ dishes and roast poultry, such as partridge, with a strong (port) sauce. Also good to combine with baked or grilled lamb back, hare, saddle, leg and Iberian pork with strong sauces and strong, hard cheeses with compote.

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Corvina Veronese Clivus

Monteforte, Veneto, Italië

• about the wine
• flavor profile
• wine food advice

• Corvina Veronese Clivus. This wine is elegantly made on fruit and has a beautiful refined taste and depth. The red winemaking is traditional (picking, pressing, alcoholic fermentation, maturation). Before pressing, the grapes are dried for a period of 3 months, which gives the wine more intensity. A beautiful blend of Corvina and Molinara .
• Red wine - Ripe, spicy and intense .

  The wine is full and sultry in taste thanks to the late harvest in October. This gives the grapes a higher content of natural sugars. Together with the supporting acids, it forms a fantastic balance. Soft tannins and a long smooth finish.

• Our sommeliers recommend:

  Suitable as an aperitif, with steamed fish in a creamy sauce, raw and dried meat (cool the wine slightly), fried or grilled white meat, veal, pork and poultry with a rich sauce and ripe vegetables. Also good with slightly spicy and spicy dishes, pasta with tomato and Parmesan, light stews with a creamy and spicy aspect and semi-hard cheeses.

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Côtes du Rhône

Château Saint-Roch, Rhône, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional (picking, pressing, alcoholic fermentation). Made from 60% Grenache, 20% Syrah and 20% Cinsault .
• Red wine - Ripe, spicy and intense. Very deep colour, dense dark red. Warm, ripe nose, stewed fruit, roasted aromas, spices, Provencal herbs, concentrated and complex. Concentrated powerful attack, full and fleshy, sweet fruit, spices, chocolate, minerals, very rich structure, to chew on. Impressive length.
• Our sommeliers recommend: Good to combine with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compô te.

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Dolcetto Dogliani 'San Luigi'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice

• Dolcetto Dogliani 'San Luigi' DOCG. Abbona's vineyards are located in different locations, all in top locations. This San Luigi comes from the vineyard called Borgata, in the town of Dogliani. Dolcetto' is named after the Italian for 'sweet', and literally means 'little sweet'. It is far from a sweet wine, but it refers to the frivolous, full-fruited ripe character that the grape produces. The winemaker is Giuseppe Caviola together with Marziano himself.
  Story behind the label: The label features a local bird from the Alba region. The birds on the labels are native to this area and were painted by an artist friend of the Abbonna family. 'San Luigi' is the name of the slope on which the Dolcetto grapes are planted.
• Red wine - Ripe, spicy and intense. Dolcetto from Piemonte; it doesn't get any better. Youthful purple red. Medium intense nose, cherries, slightly earthy. Full, meaty taste with good fruit and a smoky undertone. Tannins give a spicy impression of tobacco and laurel.
  
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .

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Dolcetto Dogliani DOCG 'Papa Celso'

Azienda Abbona, Piëmonte, Italië

• about the wine
• flavor profile
• wine food advice
• Awards

• Dolcetto Dogliani DOCG 'Papa Celso'. Dolcetto is named after the Italian for 'sweet', and literally means 'little sweet'. It is far from a sweet wine, but it refers to the frivolous, full-fruited ripe character that the grape produces. The winemaker is Giuseppe Caviola together with Marziano himself.
  Story behind the label: The label features a picture of Papa Celso, Marziano's father. Around his drawing he wears a wreath of flowers, in memory of Papa Celso, who had so much love for Dogliani's Dolcetto.
• Red wine - Ripe, spicy and intense. This is not just any Dolcetto. This wine has all these ingredients but tripled in intensity of taste. A deliciously generous fruity nose with all kinds of black and fruit. Sweet juicy fruit attack plums, blueberries and cherry with a spicy undertone. Deliciously full and beautifully balanced.
  
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote .

• AWARD WINNING WINE: It is not without reason that this wine received the highest mention of 3 bicchierri (glasses) in the Gambero Rosso, Italy's authoritative wine guide, in 2005 and 2006.

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Dornfelder Trocken 'Bechtolsheimer Petersberg'

Weingut Ernst Bretz, Rheinhessen, Duitsland

• about the wine
• flavor profile
• wine food advice

• Dornfelder Trocken 'Bechtolsheimer Petersberg. Dornfelder is a true classic among German red wines, it has many fans. Dornfelder is a blue grape variety that is mainly grown in the Rheinhessen and Palatinate regions. The grape has a lot of color and a thick skin, which makes it resistant to cold and diseases. The wine is made from grapes from the 'Bechtolsheimer Petersberg' area in Rheinhessen. The wine is produced according to traditional red wine making (picking, alcoholic fermentation, maturation), and of course made from 100% Dornfelder .
  
  Story behind the label: Dornfelder Trocken, the roots of Dornfelder lie in Württemberg, in the town of Weinsberg. There, the wine expert Imanuel Dornfeld gave the impetus to found the local wine school; from 1955 onwards, Dornfelder really became famous. ' Bechtolsheimer Petersberg ' is the slope in Rheinhessen from which the grapes come.
• Red wine - Ripe, spicy and intense
  Generous red wine with intense fruit aromas with some spicy wood, vanilla, coffee and chocolate. Firm taste with spicy acidity. Ideal summer wine with a complex and intense mouthfeel.
• Our sommeliers advise: Good to combine with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Escape Tinto

Casa Santos Lima, Lissabon, Portugal

• about the wine
• flavor profile
• wine food advice

• Escapada Tinto. Beautiful soft, round spicy red wine with Portuguese-typical fresh spiciness. Made according to traditional red wine preparation (picking, pressing, fermentation, maturation), matured on stainless steel and briefly on wood. A beautiful blend of mainly local grape varieties Castelao, Touriga Nacional, Tinta Roriz, and Syrah .
  
  Story behind the label: ''Escapada' means 'out and about', 'on the move' in Portuguese. Winemaker Santos Lima often cycles through and along his vineyards to keep an eye on his grapes, an easy 'outing' towards his beloved grapes.
• Red wine - Ripe, spicy and intense. Aromatic red wine, with red fruit aromas and spiciness. The short wood aging provides some extra complexity. Very smooth and elegant in character with a soft, round aftertaste.
• Our sommeliers recommend:

  Combines well with slow-cooked meat and stews with cooked vegetables, spicy spareribs and BBQ dishes, roasted and candied red poultry (e.g. duck) with a creamy sauce and lightly grilled and fried red meat (bavette, entrecote) with a creamy sauce and spicy notes. Also with lamb back, fillet, saddle and leg, fried or grilled Iberian pork with a creamy sauce and mature flavours and accessible hard old cheeses with compote.

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Gamay Rouge

Domaine du Pré Baron, Touraine, Frankrijk

• about the wine
• flavor profile
• wine food advice

• Winemaking: Traditional production (picking, pressing, alcoholic fermentation, maturation). Made from 100% Gamay.
• White wine - Light, fruity and juicy . Sparkling purple is this wine with a fragrant fruit palette of raspberries and red cherries. In the fresh almost spicy taste we taste besides the red fruit also black cherries and a hint of currant. The finish is bone dry. This fresh style of wine is at its best slightly chilled.
• Our sommeliers advise: Good to combine with firm fish with red wine sauces, raw and dried beef and veal and fried or grilled white meat, poultry, veal and pork with pickled vegetables. Also nice with spicy dishes based on red fruit, pasta in tomato, light stews in combination with silver onions and semi-hard cheeses.

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