News & Events

April 24th Northern Rhones from Ed Addiss co-owner o fWine Traditions Importers--St. Joseph; Crozes Hermitage; Condrieu and Cote Rotie will be tasted


A note from
Bill Curtis at Tastings

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Make a reservation by calling 434-293-3663

Join us tomorrow night,April 24th at 7pm,for a tasting of the Northern Rhones from Wine Traditions. Both whites and reds will be tasted. The whites  are from Lucie Fourel of Domaine Quatre Vents in Crozes Hermitage(Les Pitchounettes made from  Roussanne and La Rage from Marsanne grapes). To finish the flight Stephane Otheguy's Sui Generis Condrieu from  Viognier grape. All from the 2015 vintage
For the reds two St Josephs both 2014 and both from Paul Esteve and Chrystelle Vareille,owners of  Domaine Miquettes,one vinified traditionlly in cement Cuvee the other (named Madloba) fermented and stored  in Clay Amphorae that are buried in the ground. We could call them Ultra Traditional since Paul and Chrystelline spent 5 summers in European Georgia,widely considered along with Romania as the birthplace of winemaking to learn this ancient technique . We'll finish the reds with an incredibly muscular Syrah from Stephane Otheguy-his Cote Rotie appropriately named Les Massales 2014.
Domaine Miquette will be the wine with the cheese,especially since they made an all natural white wine with the Amphora Method from Marsanne and Viognier called Madloba Ambre. Ed swears that it is stunningly good with the cheese so I can't wait.

Along the way ,there will be a plate of deliciously appropriate Paella with Scallops ,Shrimp and Halibut for the whites and Tenderloin Bourguignon for the reds.

And there will be an apperitif,since Ed wanted to showcase his Pinot Noir Blanc 2016 from Domaine Clavollon in the Languedoc. I merely said "Why not?' ..

When Bill Curtis started Tastings in 1990 it was the only establishment of its kind on the East Coast–a fully integrated Wine Shop/Wine Bar serving lunch and dinner prepared by a professional chef.

"My mantra from the beginning has been to put the customer in better touch with his or her palate. To this end, I taste every wine before buying. I do not rely on point scores from wine journalists (about the worst way to interface with your palate) to sell you wine. I typically ask lots of questions.
"In the restaurant, our aim is to present true flavors from local products that are either sustainably (all-natural) or organically-raised. We don't crowd the plate and clutter your palate with eight different ingredients, leaving you dazed as to what went better with which wine and questioning whether there was a fig in the fig vinaigrette." -Bill Curtis
Make a reservation by calling 434-293-3663
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