SUMMERS NAPA VALLEY
CHARBONO Sale $23.99
& Beth Summers have been great practitioners of the art of Charbono.
Jim passed away in 2018...far too young and unexpectedly. He was a
great guy and we have a number of good, heart-warming "Jim Summers
Summers grows their own Charbono and they grow it near the winery in Napa's Calistoga.
This is dark in color and it'll stain your teeth...lots of beautiful
boysenberry/olallieberry/blueberry aromas to this fairly full-bodied red.
The tannin level is fairly modest and we enjoy this wine served at cool
cellar temp. It pairs well with SO MANY foods...from picnic fare to
Chinese food to roasted or grilled meats to chicken, pork, ribs, etc.
We've described it as gentle like a Pinot Noir but fuller than a Merlot
What a delightful wine!
We were visiting Napa with Marianna Pojer from Italy's "Pojer e
Jim met us at Taylor's Refresher/Gott's Roadside in Saint Helena for a burger
We brought a lightly chilled bottle of Summers Charbono and some stemware to
show off the wine.
It was a wonderful visit.
Our dear friend Luciano Sandrone (famous Barolo winemaker) and the late Jim
We were in Calistoga and had a few minutes to visit Summers before an
appointment at Chateau Montelena.
Jim told Luciano's grandkids to get their swimming suits and come have a dip in
the pool while Grandpa and Zio Gerald were looking at wines and tasting.
Jim drove them and Mrs. Sandrone over to Montelena a while later to have lunch.
He was a sweet guy and we miss him.
PAVESE 2016 "BLANC DE MORGEX" $32.99
founded his little winery in 1999, so unlike so many wineries in Italy
that have hundreds of years of history, this guy's goes back just in the
The vineyards are high elevation, as high at 1200 meters! The grape
of the area is a white variety called Prie Blanc and this grows in the
shadows of Monte Bianco (Mont Blanc if you're on the French side of the
The vines are quite old and they're planted on their own roots...and they
trained them fairly low to the ground because ages ago they were often
picked by little people: the children of growers were often enlisted
to pick the grapes during the harvest, so the vines, trained in a pergola
style of cultivation, were kept low to the ground.
Of course, the other benefit of this is what modest level of heat retained
by the rocky soils would keep a bit of warmth for the vines in the night.
Pavese vinifies this wine in stainless steel and it nicely retains a
minerality we find quite enchanting. It's bone dry, low in alcohol
(typically around 12.5%) and nicely crisp.
You can serve this as an aperitif, but we've also enjoyed it with light
seafood dishes (got clams?)...
It's a wonderful wine and one your friends are not likely to know since denominazione
of Blanc de Morgex as there are but 30, or so, hectares of vineyards in
this region. Pavese owns two of them.
DOMITIA PICPOUL DE
In the local French dialect, Picpoul translates to "lip stinger."
The wine tends to be light in body, modest in terms of alcohol level and
reasonably crisp, hence the 'lip stinger' designation.
Close by to the vineyards, you'll find the Bassin de Thau, a marine area
where there's quite an oyster farming production. And, happily, this
wine pairs beautifully with oysters, clams, mussels, crab, shrimp and many
white fish dishes...
No oak. Dry. Crisp. Light.
Some California winemakers are producing what might be
called "knock-offs" of this French wine. We tasted a few
while visiting various wineries in the Paso Robles region. We did not
find a single one as light and crisp as the French versions, for one thing.
For another, the French Picpoul bottlings tend to be less than $15 on
average, while the California bottlings routinely went for $29/bottle.
JEAN-FRANCOIS QUÉNARD 2018 CHIGNIN
is a remarkably good wine made from a grape known in the French Alps as
The Quénard family has been making wine in the village of Chignin for
several decades and theirs is a top example of the variety and, thanks to
an honest importer, it arrives here at an attractive price.
Our friend Lettie Teague, who writes wine articles for The Wall Street
Journal, sent a note saying she thinks wines from France's Savoie
region are going to be the "next big thing."
We asked her where she's been the past decade? We've
had a number of seriously good wines from the Savoie and the quality/price
rapport is exceptional.
This wine comes from vines averaging about 40 years of
age. Chalky/clay soils in mountainous vineyard sites...the wine is done in
stainless steel and then left on the lees for a brief period before
bottling. It's not terribly high in alcohol (another feature we find
refreshing!) and there's a mildly minerally note with a touch of a hazelnut
It's a nice aperitif wine, but really shines when paired with
seafood. Dungeness Crab is a great partner, but so are Sea Scallops,
prawns or white fish filets. A bottle served with some Rex Sole was really