Liste des hashtags les plus populaires par sujet #INVINOVERITAS

This Barbera d’Alba from producer Montaribaldi is a great red for summer! Lush, ripe red fruits and spice are balanced by lively acidity, and tertiary earth notes are beginning to emerge as this guy has seen a little age. Give this Barbera a try, you’ll be happy you did!

It is getting hot out there! I have a lot of fantastic refreshers to pour you, and this Grauburgunder from Weingut Juelg is one of them. Also known as Pinot Gris, this Grauburgunder comes from the Pfalz region of Germany - west of the Rhine River and just north of Alsace. It has crisp notes of ripe lemon and lime, green apples, kiwi, and bright minerality. With surprisingly luscious body and racy acidity it’s delightfully quenching. Come in and cool off with a glass of Grauburgunder!

Io che mi arrampico su un ulivo per bermi il mio vino rosso. Tutto normale, tutto regolare. Per giustificare il mio scellerato comportamento, devo dire che non era il primo bicchiere (e nemmeno l’ultimo) #thetorinese #invinoveritas #winelover #winetasting #winery #winestagram #prettylittleiiinspo #weareinpuglia #pugliagram #pugliastyle #pugliaview #pugliadavedere #nonveniteinpuglia #visitpuglia #travelgram #inspocafe #inspogirl #italiansummer #beitalian #italian_trips #travelguide #summervibes #inspogirl #italiainunoscatto #italiangirl #visitginosaemarina #ulivo

Well, aren’t you the lucky ones? We’re now pouring both the Chardonnay and the Pinot Noir from Tantara out of their Santa Lucia Highlands vineyards! Both are showing bright, ripe fruit with restraint and balance in the acidity. Nice, soft tannin on the Pinot Noir, and a lovely hint of toasted butter on the Chardonnay from malolactic fermentation. And luckier still for you, they both make an appearance on our Happy Hour!

#pensierispuri #buongiornouncazzo #buongiorno #goooodmorningvietnam #mattinacida #aciditágratuita #nonmenefregauncazzo #sveja #svejateve #ubriacocantaamore #muripulitipopolimuti #scrittesuimuri #scrivilosuimuri #uominigiusti #invinoveritas #weekend

I am completely mesmerized by our new Chenin Blanc from Domaine Xavier & Agnes Amirault in Anjou. It has beautiful, round texture and body, crackling acidity, and a delightfully lingering finish. Pears, chamomile, almonds, citrus, and whites flowers float on the nose and palate. All around, this is just an incredibly elegant Chenin Blanc, and I can’t get enough of it!

Another beautiful option off of our Rare & Vintage Wines by the glass list: the 1992 Franciscan “Magnificat” Blend from Napa Valley. Lots of dried notes of cherries and plums along with leather, cigar box, tobacco, and dried herbs. There’s still a great amount of acidity to lift the palate, and the tannins are soft while still retaining the bones of the wine. Come in and taste some Napa history!

Domaine Ray-Jane out of Bandol, Provence is owned by Jane and Alain Constant, and it has been in their families since 1288! That’s a lot of history in one bottle of wine. This is their Bandol Blanc, a blend of 90% Clairette and 10% Ugni Blanc. The nose is incredibly clean with elegant notes of citrus and chalky sea breeze, and the palate has a lovely, round, waxy texture with a lingering finish. Pair this beauty with Chef Shane’s Spanish Octopus dish, and you’ll be one happy camper!

Frankly, I’m shocked that I haven’t posted about this guy yet because it’s one of my favorites. The incomparable Pais. The original cuttings of these vines were brought over to the America’s by the Spanish conquistadors in the 16th century. The vineyards planted in North America were mostly run by the monks of local churches and monasteries, and so the grape was dubbed the Mission grape. In South America, specifically in Chile, it was called Pais. This Chilean Pais is produced by Louis-Antoine Luyt out of the Maule Valley from vines that are around 250 years old! The flavors and aromas are intense and concentrated: smoke, peat, coffee, bell pepper, jalapeño. I could go one for multiple posts about everything I get from this wine. It’s also natural, unfined, and unfiltered which gives the wine lovely velvety texture and body. This Pais is an intense wine, and I hope you love it as much as I do!