THE ROBERT ANSELMI SAN VINCENZO BIANCO Robert Anselmi is a rebel, a legend in the Soave district of the Veneto region in northeast Italy. He broke from the traditional vineyard and winemaking practices in the Soave district to focus on quality over quantity. His efforts have created north Italian white wines of unprecedented quality and finesse. The San Vincenzo Bianco, a blend of 80% Garganega, 10% Chardonnay, 10% Sauvignon Blanc, consistently gets rated at 90 plus points by critics. The Wine Spectator listed this blend in its top 100 wines in 2016, describing the wine as, “An expressive white, creamy... View Article
Author Archives for SFW&S
Piñon coffee flavor takes center stage with roasty malt to accentuate—and a little sweetness to balance—the whole experience. 6.7% ABV, 45 IBU. Rio Bravo is a growing brewery in Albuquerque with roots in Santa Fe. We are proud to carry some of their recently released lineup. Check out their La Luz lager when you are in the mood for much lighter fare.
As we embrace the monsoon season, our desire for refreshing, light-bodied sours has not waned. Odell packed a lot of flavors into this limited release, running the gamut from citrus to dank, with a little bit of earthy funk as well. 6.0% ABV, 35 IBU.
Our newest gin arrival comes to us from the curious mind of P.J. Rigney. “Through the years, Rigney has taken many journeys from the familiar into terra incognita. In time, those travels brought him to the wild and unspoilt landscape of Drumshanbo, County Leitrim, Ireland. “It was here that his curious mind, filled with the great oriental traditions of distilling fruit, herbs and botanicals, got to work. He created the Shed Distillery, with its medieval copper pot stills, and began a quest to fuse the oriental botanicals with the local Irish ones.” The result of this passionate exploration is Gunpowder... View Article
Taking some notes from the hazy, “juice bomb” east coast IPAs that are all the rage right now, and then applying some reason to the recipe in the form of actual bitterness imparted, Santa Fe Brewing has crafted a current, balanced IPA that is sure to appease the geekiest of beer drinkers, and probably convert some who are put off by extremely bitter IPAs. When we talk about flavors and aromas of orange marmalade, sweet grapefruit, guava, and papaya here, note that these are purely hop-derived—no added flavor extract nonsense here.
Who doesn’t love a Belgian witbier? Unfiltered, yet light-bodied, they are often brightened up with a slice of citrus. The folks at Wittekerke have found a way to achieve the acidity without fruit, by putting the beer through barrel-fermentation in oak foeders to impart a clean acidity that is perfect for pairing with any grilled foods!
Ever since their conception in 19th century Bohemia, Pilsners have become one of, if not the, world’s most popular beer styles. Sierra Nevada’s take on the style pays homage to its Czech roots with Saaz and Perle hops that give this beer a spicy, floral character.
Though they have never been terribly popular in the United States, the German Kolsch has long been a continental favorite. The cold-conditioned golden ale is easy-drinking and low in alcohol. Northwestern hop varietals like Mount Hood and Willamette add delicate spiciness and a zesty aroma that offer a distinctly American twist on this classic German beer.
From the gluten-free Daura line, comes Spain’s twist on the summertime favorite shandy. The blend is 60% lager combined with 40% lemonade (and, we are told, a hint of lime) to produce this citrusy sweet, low ABV beer that is ideal for sipping as we slog through our warmer days.
One of the first US breweries to produce the now-popular gose (“go-suh”) style, Anderson Valley has brought us this delightful twist on the style. Rather than building from the classic salt-and-coriander brew, their twist offers a bright lemon-lime tartness and subtle peppery finish bolstered by delicate Bravo hops.
A few years back, Edinburgh’s head distiller David Wilkinson came up with an experiment; to create a gin using botanicals only found on the eastern coast of Scotland. Teaming up with a local botanist and some graduate students, they hit the coastline and turned up such unique flora as scurvy grass, ground ivy, and bladderwrack seaweed. The end result is a delicate, floral, gin with beautiful citrus and pink peppercorn notes.
This wheated bourbon from the folks at Heaven Hill Distillery claims one of those semi-mythical origins that seem to abound in the whiskey world. A young John Fitzgerald, the treasury agent of famous distiller Julian “Pappy” Van Winkle’s, used his keys to pilfer select barrels from the storehouse. Thus, all Fitzgerald whiskey include a stylized key or lock on the label. Myth or not the whiskey itself is quite real and quite good, with soft oak tannins bolstering a palate of leather, pepper, and tobacco in this beautiful little pour.
Known for his extremely long-aged tequilas, Enrique Fonseca’s Fuenteseca Cosecha offers a twist on his usual style. 2013 vintage, single field harvested agave is distilled into easily the most elegant silver tequila we have ever had. The rich, creamy palate offers candied papaya, baking spice, and sweet citrus.
Once an esoteric choice in spirits, mezcal is currently enjoying a sudden and powerful popularity stateside. Ilegal Mezcal is true to style: 100% espadin agave, slowly and lightly roasted, and bottled by hand. The unaged Joven has deep agave aromas with hints of green apple, citrus and white pepper. The four month old Reposado offers a velvety palate of caramelized pear and bitter orange with notes of clove, toffee, and subtle vanilla.
Gone far too long from our market, we once again have access to the specialty bottlings from the good people at Signatory. We currently have three stellar examples of their portfolio. From their 86 Proof Collection, we have the Caol Ila 2007, an eight year old expression with a beautiful smoky sweetness and hints of chocolate and cinnamon. The Dufftown 1997, from their Un-Chillfiltered Collection, delivers a ripe nose of classic Speyside notes: light and fruity pears and chestnuts with a subtle biscuity undertone. Lastly, from the Cask Strength Collection, the Ben Nevis 1991 is a robust 23 year old... View Article