The Wines from Dinner #1

Wines provided by Stone Ridge Wine & Spirits

Wine for mixed charcuterie plate (pork, lardo, and bratwurst)

2011 Kofererhof Riesling – “Gunther Kerschbaumer is one of the most inspired growers in Italy. His wines have incredible focus, precision and, most importantly, tons of personality. In 2011 the wines are richer than normal, as is the case throughout the region. I visited the winery in August of that year, and the heat was already stifling. Still, Kofererhof is one of my go-to wineries in Alto Adige. I highly encourage readers to check out these wines.” 170 cases produced91 points


Wine for lobster ravioli in tomato consommé and salad with asparagus, beets, goat cheese

2009 Raventos i Blanc Rose Cava – “The outstanding 2009 De Nit (rose) has an almost hypnotic, perfect pale hue that is worth the price alone! A blend of classic Cava varieties with 5% Monastrell, it is sourced from 30- to 40-year-old vines from the estate. The nose is very subtle and very pretty with traces of rosewater, fish scale and Morello cherries, all beautifully defined and drawing you in. The palate is crisp and tense on the entry: a minimalist rose cave that is based on freshness and poise rather than delivering fruit intensity. It is a delicate, very pretty, harmonious Cava rose that is sensual and alluring. Who needs Champagne when Cava can be as good as this?           90 points


Wine for roasted lamb with mushroom polenta with an olive tapenade and quince

Rua 2009 Merlot-Cabernet Franc (Napa Valley)A blend of Merlot and Cabernet Franc, this wine is soft, rich and delicious. Although it’s completely dry, it’s enormously sweet in cherries, red currants, dark chocolate, anise and cedar. The tannins are furry and firm, making you wonder if it’s worth cellaring. The best guess is that it’s best now, with decanting, and over the next four years. 400 cases produced 91 points




Wine for cheese plate

2008 Sfursat Ca’ Rizzieri, Aldo RainoldiAldo Rainoldi makes this wine only in favorable vintages from a selection of Nebbiolo grapes grown in steeply terraced vineyards. The fruit is obtained from terraced vineyards from the Grumello, Valgella and Valtellina Superiore Sub-areas. Rainoldi dries the fruit on mats in a Fruttaio Ca’ Rizzieri. The flavors and tannins concentrate as the water from the grapes evaporates, creating a rich, nuanced wine. The wines age in new Allier French oak barriques for 15 months. After bottling, Rainoldi holds his wines for a year for additional bottle aging. 433 cases produced. 433 cases produced     90 points






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