Fall Reds
The leaves are changing, the days are getting shorter, and red wine is starting to sound like a pretty good idea again. We’re kicking off fall with four lighter bodied reds. Bright, juicy, a little earthy, and full of berries, herbs, flowers, and spice. Enough red wine for sweater weather, but not quite fireplace-and-hibernation wine yet.
@ Humble Vine
Wednesday, September 30th
HOURS: 2PM - 8 PM
Wine Tasting: $25
Uva Non Grata, Gamay VDF, France | $16
The name Uva Non Grata translates to "unwelcome grape". It honors the Gamay grape, which was banned in Burgundy by Duke Philip the Bold in 1395 because it was viewed as inferior to Pinot Noir. This is such a fun little banger of a wine. Made using traditional carbonic maceration to emphasize fresh, fruity, and bouncy characteristics. 100% Gamay. The palate gives ripe black plum, blackberry, and rhubarb, Red Vines, with a whisper of white daisies, and nutmeg.
Hans Rottensteiner, Vernatsch (Schiava) Alto Adige, Italy | $23
Vernatsch (Schiava, Trollinger…) has been at home in Alto Adige since as early as the sixteenth century. In recent decades, the area planted was drastically reduced, and thus Schiava gained considerable quality and right now is experiencing a Renaissance. Bright aromas of fresh strawberries, raspberries, red currants, violets, cherries, and a hint of bitter almond moderate tannins.
Domaine I’Idylle, Gamay Noir Loire Valley, France | $24
Just under Switzerland and bordering Italy in the French alps is Savioe! Alpine styles of field flowers, strawberry, and raspberry are lifted by a hint of fresh mint. The palate is smooth and approachable, balancing bright red fruit with soft tannins and fresh acidity. The finish is clean and fruity, with lingering red berry notes. 100% Gamay fermented and aged in stainless steel vats to preserve bright acidity and fresh fruit characteristics.
Weninger, Blaufränkisch Burgenland, Austria | $29
Blaufränkisch is the popular guy on campus in the Austro-Hungarian regions. It is a deep colored wine with a medium body. Notes of sour cherries, black olives and lots of dark berries. Very fresh on the palate and fun to drink. Lots of fruit, racy acidity, very cool mouth full of spicy tannins. 100% Blaufrnäkisch fermented 10 days in wooden tanks, and 18 months in big wooden barrels.
