Red Wine of the Month
Check back for our review!
Vernaccia Di San Gimignan
DOCG Palagetto 2017 Tuscany
White Wine of the Month
To the west of Chianti, San Gimignano is producing some of Tuscany’s best white wines. This white wine is 100% Vernaccia grape, and since the renaissance has been considered one of Italy’s finest white wines. This idyllic countryside where this grape is grown was Italy’s first DOC in 1966. They use only the best grapes of the harvest for this wine, it then spends eleven months in steel or wood and three months in the bottle.
You will find this wine pale straw in color, with a delicate perfume of floral notes. If you let it age it will develop a mineral scent, much like flint. On the palate it has vigor of complexity intertwining fruity and floral tastes. I found a bit of raw almond on the finish, and a moderate length.
I love this wine most with vegetables, but have also enjoyed it with rice and pasta dishes with white sauces. It’s delicate body makes it a summertime favorite for me. Veggies off the grill, a firepit, and a lovely glass of Vernaccia Di San Gimignan.
Cocktail of the Month - Perfect Spritz
If we're being technical, Vermouth isn't a spirit, it's a fortified wine. As with many other alcoholic drinks, vermouth was originally used for medicinal purposes. Its botanicals were said to be helpful for aiding digestion and easing an upset stomach.It can be enjoyed on its own, but we enjoy it most in a mixed drink.
The Perfect Spritz is a drink for the planner (as it must sit overnight), but we believe it's worth the wait!
200ml red vermouth
200ml white vermouth
1 tsp dried lavender
soda or tonic water (optional)
fresh lavender sprigs
Pour both types of vermouth and the gin into a clean glass bottle or jug and add the dried lavender. Stir and leave to infuse overnight (in the fridge or in a cupboard). Allow 50ml per person and strain into glasses over ice. Serve neat with lots of ice or top with soda or tonic water and add some lemon wedges and a sprig of lavender.
Ginger Peach Soda
The days are longer and warmer, school is winding down, and you're probably receiving invitations to summer gatherings. It's time to try something refreshing and new! This recipe takes about 45 minutes to make, but it looks and tastes amazing.
1 c. sugar
2 tbsp. minced fresh ginger
2 very ripe peaches
2 liter Seltzer
16 fresh mint leaves
In a medium saucepan over medium-low heat, bring 1 cup water, sugar, and ginger to a gentle simmer, stirring to dissolve sugar. Remove simple syrup from heat, cover, and steep for about 30 minutes. Over a medium bowl, pour syrup through a fine-mesh sieve, pressing minced ginger against sieve with the back of a spoon to extract flavor. Discard ginger. Cover bowl with plastic wrap, and refrigerate until well chilled. Evenly distribute peach slices among 8 tall glasses. For each glass, lightly press peaches with the back of a wooden spoon to release their juice. Pour about 2 tablespoons chilled syrup over peaches. (Store remaining syrup in refrigerator for up to 2 weeks.) Add ice cubes; then top with seltzer. Stir to distribute syrup, peach juice, and seltzer evenly. Garnish with 2 mint leaves.