“You must have a great job. You just get to sit around and taste wine all day!”
Well, yes and no. Selling wine at The Pig is a great job. And yes, there are some days when we do get to taste a fair amount of wine. But, and here’s the weird thing, not all of the wine we taste is good. Crazy, I know, but it is true. Think about it, do you enjoy all the wines you taste? Likely not. There are many reasons, which we won’t digress into here. Instead, we will focus on the wines from the last year or so which were unexpected delights. These are the wines that, when we tasted them for the first time, we were reminded that the job can be pretty great.
Garofoli Verdicchio di Matelica, Supèra
So… Verdicchio. Ever heard of it? Most folks haven’t. But, then again, there was a time not long ago when nobody knew what a Sancerre was. If there were a tightrope one could walk from the best Sancerre to the prettiest white Burgundies, it would be metaphorically strung over these vineyards. Situated over 1,300 feet above sea level, right as the mountains begin to dramatically soar above the valley below, these vines offer a contemplative and harmonious experience. While soft-textured, there is still a tension the connects the hints of salinity, white flowers, citrus essences, and tropical undertones all over a mineral heart. This is what a Sancerre drinker is really looking for, they just don’t know it yet.
Food Pairing – This would be a stunning compliment to Scampi. It loves shrimp, and it ain’t afraid of garlic.
Three Otters Pinot Noir
We look to other places, but the Willamette Valley of Oregon keeps our gaze the best. Pinot Noir is known as “the heartbreak grape.” Everyone wants to make a good one, but it is the most fickle and capricious of grapes. Taming the wild streak and getting Mother Nature to play nice is the challenge. To do that with Pinot Noir and stay under $30 in Oregon, that ain’t easy. But Three Otters sure makes it look easy. This has the bright strawberry and raspberry you seek, but it is by no means simple and fruity. This bottle shows why winemakers always want to play with Pinot Noir, because when you get it right, you get it right.
Food Pairing – Check out some of the good Faroe Island or Ora King, from New Zealand salmon. Just do a simple pan sear after a dry brine, serve with Three Otters, and you’ll be happier than an otter with a salmon.
Yantra
The name Yantra (yawn-tra) is Sanskrit for “instrument” or “machine.” A Yantra is mandala – a map, chart or geometric pattern which is often used to reference geometrical drawings used in the Indian mystical tradition. Made by the incredible Italian team at Tenuta Sette Cieli, this Tuscan wine is a blend of Cabernet Sauvignon and Merlot. Folks always come to us and ask for Cabernet Sauvignon, but this concoction is much greater than the sum of its parts, and has been a huge favorite for most anyone who has given it a try
Food Pairing – Treat yourself to a classic. Get a New York Strip and make Steak au Poivre. The Bordeaux style blend with a perfectly executed Steak au Poivre will turn your Saturday night from good to great.
Of course there are many more, but what we would prefer is to learn what you like. Come on down to the Pig and let us ask you a few questions to help figure out what the best wines would be for you. Not what we like, but what you would most enjoy. Heck, isnt’t that the whole point anyways?
