Home Posts tagged 'Muscadet'

Posts Tagged ‘Muscadet’

John Herbstritt

Staff Wine Picks!

This week for the wine blog I wanted to introduce some new members to our wine team from both stores, and have them share the wines on the shelf that they are excited about. I’ll hand over the keyboard now. Stay tuned next time for “Gamayzing!”


Karine Adolphe“I was born in Bordeaux, reared in Brooklyn, and fell in Love with San Fran 17 years ago. I attended fashion school and worked in that industry until I discovered my passion for wine. My goal is to become first black female Master Sommelier – not an easy task. I really enjoy talking to guests about wine while on the floor at Divis. When someone loves a wine I recommended, it tickles me pink.

I love watching documentaries with a glass of Austrian Riesling in my hand, but as of late I have been drinking more Old World reds. My new favorite wine on the shelf is the “Les Hauts de Valcombe” from Chateau de Valcombe. This is an exciting and enchanting wine from the Southern Rhone. Just east of the famed Châteauneuf du Pape, the Coteaux de Ventoux is a hidden gem. The cuvee is Syrah dominant (rare in the South), but comingles with the Grenache effortlessly. Timid upon opening, the elegant red fruit of Grenache shines through as this wine blossoms. The Syrah gives it a smoky depth and herbaceous structure. Every sip is a joy. This wine makes me go MMMMMMMM.”


Max Wine“I grew up in rural, sleepy western New York – not far from the colorful Walter Taylor’s historic Bully Hill winery – in an old farmhouse with pet goats and rabbits, and a big family vegetable garden. I’ve spent the last 25 years working in restaurants and wine shops in New York City and the Bay Area. I have also spent those years quietly reading, playing the cello, listening to Jazz and shooting pool, but I am happiest cooking, eating, and drinking with friends. For me, each bottle of wine is a fascinating reflection of a particular time and place, a seemingly magical confluence of sun, water, vine, and soil in a constant state of evolution, and the perfect complement for a tasty meal.

I am excited to be living at a time when so much wine is available to us all from all corners of the world, and I am particularly fond of French wines – especially whites and roses. Right now at 18th, I’m happy to be selling and drinking Marc Ollivier’s Domaine de la Pepiere ‘Clos des Briords’ Muscadet – a pure, elegant, and refreshing wine for any occasion. I also strongly recommend the honest and earthy Côtes Catalanes Rouge from Domaine de Majas, as well as the Athénaïs Bourgogne Épineuil ‘Valnoirs’ from Chateau de Béru, a tart, juicy Pinot Noir with a fine mineral finish.”


Tom Folsom“I first moved to San Francisco in December of ’07 for a six-month culinary internship at Farallon Restaurant.  When I returned to CIA I decided to extend my wine knowledge by enrolling in an advanced wines course. It was in this classroom setting that I first realized how much fun wine can be (aside from its intoxicating effects). Its vast range of aromatics, flavors, and textures opened a new world of experiences waiting to be explored. As a chef and food lover, I understood that food and wine become something more when experienced side by side. Since I moved back to San Francisco, I have only fallen deeper into the rabbit hole. To me there is nothing more fun than asking a question and getting to research and dig for an answer. The information found becomes a reward, something you’ve earned. Wine is a never ending quest of learning and the rewards are limitless.

The wine on the shelf I am most excited about right now at Divis is the La Marea Albariño. I love this grape and the wines made from it. For a long time I’ve been looking for a domestic Albariño that I’m happy with. To me, they either have the aromatics but the body and acid aren’t there, or they have no aromatics and the body and acidity are where they should be. I think the reason for this comes down to terroir. There are not a ton of places in the world like the Rias Baixas. But I think the chalky/clay hill above the Salinas River in Monterey County where this Albariño comes from is pretty damn close. It’s minerally and bright, like licking a rock, but in the best sense!”

John HerbstrittLots of new faces in the wine section. Say hi next time you’re in, Dear Reader, and be sure to ask for a recommendation.

Your friendly wine guy,

PS: my current favorite is the Exilé Pétillant Naturel from Lise and Bertrand Jousset. Sparkly, peppery and juicy Gamay from Montlouis. Yes please!

Matt R.

Defining Wine Words: Minerality

MineralsMinerality. The M-word. It’s a term still widely debated in the wine world, and one that’s hard to define. It’s used widely in wine descriptions, but what does it actually mean? Is it a flavor? Is it a smell? Are we actually tasting the mineral compounds from the soil where the grapes grew?

For many, it’s used to describe both aromatics and flavors in wine, but what creates those aromas and flavors is still unknown. The debate continues as to whether or not mineral compounds in soils actually make their way into grapes at all, let alone in large enough quantities to be perceived. But most do seem in agreement that there’s something about Chablis or Mosel Reisling that sets those wines apart in terms of their ‘minerality.’

We like to think of minerality as aromas or flavors that are distinct from fruit or earthy qualities. Whether that be the salinity of a Muscadet, the chalkiness of a white Burgundy, or the iron tinge of a Hungarian red, these are qualities both unique to these wines and somewhat hard to quantify as individual components. We love minerally wines! And maybe it’s because these mineral qualities only really shine through when unmasked by things like new oak or too much fruit. Or maybe it’s because they provide an added layer of complexity. Either way, we know that mineral-driven wines are a perfect accompaniment to food!

2009 Domaine de la Pepiere Muscadet ‘3’  –  $24.99
We’re not shy about loving the wines of Marc Ollivier from Muscadet! His classic Muscadets are a throwback to what this corner of Northwest France became known for in the firstplace – terroir driven, accessible, and ageable white wines that are a heavenly match with the seafood (oysters!) of the region. His ‘3’ or ‘Trois’ bottling is his latest release, the ‘3’ referring to the number of years this wine aged on the lees (or yeast leftover from fermentation). Muscadet in general is known for lees-aging, which imparts a richer texture to the finished wine, but the AOC minimum for aging on the lees is only through the 3rd week in March after harvest. Marc far exceeds this with the ‘3’ and the result is a richly textured, brightly acidic, and mouthwatering minerally wine!

(Currently available at both Markets.)

2011 Domaine Pavelot Aligoté  –  $19.99
Aligoté, or ‘The Other White Burgundy’ as it’s sometimes referred to, often gets a bad rap. Many winemakers in Burgundy see this grape as less prestigious than other varieties, and its plantings in Burgundy are far outweighed by Chardonnay. It’s often made into simple, acidic wines that are diluted and balanced with the addition of cassis to create the classic Kir apértif. Surrounded by an abundance of ‘simple’ wines, Domaine Pavelot stands above the rest in terms of the quality of its Aligoté. Their extreme care for their 50-year old Aligoté vines contributes to a clean and balanced white that needs no cassis! Tart lemon zest, apricot, and pear notes lead to a salty minerality on the finish – perfect for sipping on its own or with a scallop crudo!

(Available at both Markets next week!)

Upcoming Tastings at 18 Reasons:

18th Hour Cafe – Every Thursday, 6-10PM, Drop-In.

Tasting Seminar with Pamela Busch: The New France – Tuesday, July 30, 7-9PM, Ticketed

Mini Wine Blitz – Friday, August 23, 6-8PM, Ticketed and Drop-In