Friday, October 16th from 4-7 p.m. — A Free Wine Tasting Featuring Perfect House Wines — What’s a house wine? It’s a table wine (that’s a damn good name for a wine shop), a vin de pays if you’re French, or a vino da tavola if you’re Italian. Still not making sense? Let me break it down for you. It’s a delicious, dependable, and cleanly made wine that doesn’t cost a fortune. It’s a wine that you want to have around your house for whatever or whomever. It’s the type of wine that we specialize in; remember, the name of the store is Table Wine and the tagline is “Artisanal Wines at Affordable Prices.” Sound good? Join us to taste, learn, and save on some of our favorite everyday drinkers this Friday.
The Wines
Prices range from $10 to $13
1. 2014 Chateau Teulon Costieres de Nimes Blanc (Southern Rhone Valley, France) – It’s crazy how good this wine is! The Teulon family have farmed land in the southern part of France since 1703. Today, father and son Philippe and Vincent Teulon manage the estate, and their vineyards have been certified organic since 2012. Their white wine is 100% Roussanne fermented entirely in stainless steel. Beautifully aromatic, nicely textured, and stupidly delicious, this wine would sell for at least twice the price if produced in a different part of the world.
2. 2014 Chateau d’Oupia Les Heretiques (Languedoc, France) – It’s our Case of the Month, and it’s one of the all time great house wines. From 40+ year old Carignan vineyards, half of the wine is fermented via whole cluster carbonic maceration while the other half is fermented in neutral oak with a 30 day maceration. Fresh, juicy, and packed with spicy berry fruit, this is a ridiculous value.
3. 2013 Lovo Cabernet Sauvignon (Veneto, Italy) – Here’s something you don’t see every day — a Cabernet Sauvignon that drinks like a Pinot Noir. What? That’s right, this one is 100% whole cluster carbonic maceration fermented. Huh? That’s the same way that most Beaujolais is fermented, whereby you throw the whole cluster of grapes (stems included) in the fermenting vat and let nature take over. We’ll explain more when you stop by, but just know that the finished product is bright, juicy, and low in tannin.