BEST BURGUNDY WINES

The Burgundy region is home to some most expensive wines in the world, including those of Domaine Armand Rousseau, Henri Jayer, Domaine de la Romanée-Conti, Domaine Leroy, and Domaine Leflaive. These are essentially some of the best Burgundy wines.

Burgundy is the name of a wine region in France. Burgundy wine is a wine made in the Burgundy region in eastern France. This area encompasses the valleys and slopes west of the Saône, a tributary of the Rhône. The most famous wines produced here—those commonly referred to as “Burgundies”—are dry red wines made from pinot noir grapes and white wines made from chardonnay grapes. These wines are considered to be the best money can buy, and they are the most expensive in the world.

Burgundy Classification

There are 100 Appellations in Burgundy and these are classified into four quality categories. These are Bourgogne, village, premier cru and grand cru. Eighty-five miles southeast of Chablis is the Côte d’Or, where Burgundy’s most famous and most expensive wines originate, and where all Grand Cru vineyards of Burgundy are situated. The wine-growing part of this area in the heart of Burgundy is just 40 kilometers (25 mi) long, and in most places less than 2 kilometers (1.2 mi) wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards on the eastern side of a hilly region, providing some rain and weather shelter from the prevailing westerly winds. The best wines – from grand cru vineyards – of this region are usually grown from the middle and higher part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while the premier cru comes from a little less favorably exposed slopes. The relatively ordinary “village” wines are produced from the flat territory nearer the villages. This is explained by the presence of different soils, which favor pinot noir and chardonnay, respectively.

Over the centuries, Burgundy has become known for being the best land in the world for producing both Pinot Noir and Chardonnay, and it is for this reason that Burgundy wines have received such acclaim. In fact, the quality of the land is considered to be so important to the creation of red and white Burgundy, that inside the Burgundy region, vineyards are classified by four levels, depending on how exceptional it is believed one’s plot of land is for growing the grapes. When buying a bottle of Burgundy, one of these four classifications will be labeled on the bottle:

• Grand Cru – This classification is reserved for the best vineyards. Only about 2 percent of all vineyards in Burgundy receive this classification. Wines with this classification receive the highest prices and are highly pursued by wine collectors throughout the world.
• Premier Cru – These wines are produced from vineyards that are still considered to be of stellar quality, but just a small step down from Grand Cru. These vineyards makeup about 12 percent of all vineyards in Burgundy and can also produce wines that are quite expensive.
• Village Wines – These are Burgundies that are produced from grapes sourced from several vineyards in 1 of the 42 villages of Burgundy. You will know it’s a Village wine because the name of the village where the grapes were sourced will be labeled on the bottle. These wines represent 36 percent of all Burgundy. Vineyards that produce Village wines may be right next to vineyards classified as Premier or Grand Cru, but for some reason, they do not receive the same classification. Due to this, you can find excellent bargains among Village wines.
• Regional – Finally, Regional wines are considered to be the lowest level of classification. These are wines that are created from a combination of vineyards from a variety of villages within Burgundy, as opposed to a single village, like Village wines. As such, wines of this classification will simply be labeled as a wine of Bourgogne. These wines represent 50 percent of all wines produced in Burgundy and in this classification you will find excellent wines at more reasonable pricing. These wines are ready to be drunk now with your favorite meal.

Regional appellation wines are wines which are allowed to be produced over the entire region, or over an area significantly larger than that of an individual village. At the village, Premier Cru and Grand Cru levels, only red and white wines are found, but some regional appellations also allow the production of rosé and sparkling wines, as well as wines dominated by grape varieties other than Pinot noir or Chardonnay. These appellations can be divided into three groups:

An AOC Bourgogne Pinot noir.

• AOC Bourgogne, the standard or “generic” appellation for red or white wines made anywhere throughout the region, and represent simpler wines which are still similar to the village. These wines are typically intended for immediate consumption, within three years after the vintage date.
• Subregional (sous-régional) appellations cover a part of Burgundy larger than a village. Typically, those communes which do not have a village appellation will have access to at least one sub-regional appellation. This level is sometimes described as intermediate between AOC Bourgogne and the village level.
• Wines of specific styles or other grape varieties include white Bourgogne Aligoté (which is primarily made with the Aligoté grape), red Bourgogne Passe-Tout-Grains (which can contain up to two-thirds Gamay) and sparkling Crémant de Bourgogne.

Burgundy? What is Special about these Fine Wines

Burgundy has an allure unlike any other wine region in the world, and much of that allure has to do with the environment. The stereotypical picture most people have of a wine region is of a place where small producers tirelessly work the vines, and then, at harvest, head to the cellar to create incredible wine. And while most regions have producers who do this, they also have large-scale wineries with machine harvesting and mechanized production methods.

Not so in Burgundy. This is in large part due to the region’s size. The vineyards most wineries own in Burgundy are small and production size is low; in turn, the quality is high. On top of this, the grape used to make the region’s famous red, Pinot Noir, is incredibly fickle. It’s considered the hardest grape in the world to cultivate well. All this adds a certain mystique to the wines, plus it ensures the wine is pretty scarce.

The History of Burgundy

Archaeological evidence establishes viticulture in Burgundy as early as the second century AD, although the Celts may have been growing vines in the region previous to the Roman conquest of Gaul in 51 BC. Greek traders in about 600 BC, had traded extensively up the Rhône valley, where the Romans first arrived in the second century BC.

Monks and monasteries of the Roman Catholic Church have had an important influence on the history of Burgundy wine starting during Charlemagne’s era. The Benedictines, through their Abbey of Cluny founded in 910, became the first truly big Burgundy vineyard owner over the following centuries. Another order which exerted influence was the Cistercians, founded in 1098 and named after Cîteaux, their first monastery, situated in Burgundy. The Cistercians created Burgundy’s largest wall-surrounded vineyard, the Clos de Vougeot, in 1336. More importantly, the Cistercians, extensive vineyard owners as they were, were the first to notice that different vineyard plots gave consistently different wines. They, therefore, laid the earliest foundation for the naming of Burgundy crus and the region’s terroir thinking.

The status of Burgundy wines continued in the court of the House of Valois, which ruled as Dukes of Burgundy for much of the 14th and 15th centuries. Their ban on the import and export of non-Burgundian wines, effectively shutting out the then-popular wines of the Rhone Valley from north European markets, gave a considerable boost to the Burgundy wine industry. It was during this era that the first reliable references to grape varieties in Burgundy were made. Pinot noir was first mentioned in 1370 under the name Noirien, but it was believed to have been cultivated earlier than that since no other grape variety associated with Medieval Burgundy is believed to have been able to produce red wines of quality able to impress the papal court. High-quality white Burgundy wines of this era were probably made from Fromenteau, which is known as a quality grape in northeastern France at this time. Fromenteau is probably the same variety as today’s Pinot Gris. Chardonnay is a much later addition to Burgundy’s vineyards.

In the 18th century, the quality of roads in France became progressively better, which facilitated commerce in Burgundy wines. The first négociant (wine or wine product merchants) houses of the region were established in the 1720s and 1730s. In the 18th century, Burgundy and Champagne were rivals for the lucrative Paris market, to which Champagne had earlier access. The two regions overlapped much in wine styles in this era, since Champagne was then primarily a producer of pale red still wines rather than of sparkling wines.

After Burgundy became incorporated in the Kingdom of France, and the power of the church decreased, many vineyards which had been in the church’s hands were sold to the bourgeoisie from the 17th century. After the French revolution of 1789, the church’s remaining vineyards were broken up and from 1791 sold off.[1] The Napoleonic inheritance laws then resulted in the continued subdivision of the most precious vineyard holdings, so some growers hold only a row or two of vines. This led to the emergence of négociants who aggregate the produce of many growers to produce a single wine. It has also led to a profusion of increasingly smaller, family-owned wineries.

Burgundy Wine: The Finest Wine

Burgundy wine has experienced much change over the past 75 years from the depression during the 1930s through the devastation caused by World War II. After the War, the vineyard owners returned home to their unkempt vineyards. The growers began to fertilize their neglected vineyards and brought them back to health. Those who could afford it added potassium, a mineral fertilizer that contributes to vigorous growth. By the mid-1950s, the soils were balanced, yields were reasonably low and the vineyards produced some most stunning wines in the 20th century.

For the next 30 years, they followed the advice of renowned viticultural experts, who advised them to keep spraying their vineyards with chemical fertilizers, including potassium. While a certain amount of potassium is natural in the soil and beneficial for healthy growth, too much is harmful because it leads to low acidity levels, which adversely affect the quality of the wine.

As the concentration of chemicals in the soil increased, so did the yields. In the past 30 years, yields have risen by two-thirds in the participating appellation vineyards. The period between 1985 and 1995 was a turning point in Burgundy. During this time, many Burgundian domaines renewed efforts in the vineyards and gradually set a new course in winemaking, producing deeper, more complex wines. Today, the Burgundy wine industry is reaping the rewards of those efforts with the finest and most expensive wines in the world.

Red Burgundy and Food Pairing

Red Burgundy is thought of as a companion for simple French meals or even picnics.

Mild cheeses such as goats cheese and creamy but not too mature brie

Seared tuna especially with an Asian accent such as a sesame crust

Chicken or rabbit with a creamy mustard sauce

Simply cooked rare meat rather than heavily charred or sauced.

Rack of lamb with a herb crust

Seared duck breast particularly accented with red fruits like cherries or blackberries

Mushrooms – as with white burgundy mushroom risotto works particularly well but a mushroom sauce will frequently kick a pairing into touch. Mushroom stroganoff is an excellent choice.

Beetroot Good with riper fruitier styles from warm vintages.

Peas – weirdly but they almost always enhance a pinot match

Light rich broths such as you find in sukiyaki

Weightier Red Burgundies

Meats of all kinds – even richly sauced dishes like boeuf bourguignon and coq au vin

Feathered game – roast grouse, pheasant, partridge as well as high quality farmed meats such as guinea fowl and goose

Lean red meat such as venison, fillet steak, and lamb

Simply roasted white meats Rare breed roast pork, roast veal or a good roast chicken

Dishes with a sauce based on red burgundy

Dishes with black truffles and porcini

White Burgundy

Anything butter

Fish cooked in butter, a buttery roast chicken, buttery sauces like hollandaise or béarnaise, potted shrimps

The richer the dish the fuller-bodied wine it can take.

Creamy and even slightly cheesy sauces

Chicken pot pie, chicken with a creamy mushroom sauce or fish pie

Simply cooked fish – Most fish pairs well with white burgundy but salmon or salmon fishcakes

Seared scallops- Great when you have a classy white burgundy.

Crab- Delicate white crab meat is fantastic with a young unoaked or subtly oaked white burgundy. Brown crab meat particularly served baked with cheese is better with a richer or more mature one

Mushrooms- Think button or wild mushrooms such as chanterelles rather than dark, richly flavored porcini or portobello ones which tend to be better with a red burgundy. White burgundy is great matched with a mushroom risotto or even mushrooms on toast.

Cauliflower purée or soup- Cooked cauliflower with a degree of caramelisation really shows off a good white burgundy. So it’s perfect for a dish that includes cauliflower purée, a cauliflower soup, or on-trend cauliflower steaks.

Chalky cheeses- White burgundy can be a great pairing with cheese, like Caerphilly and Chaource, provided it’s not too strong.

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Please select a fine Burgundy from our list below or go to our Main Site to review the world’s Best Burgundy wine. Please make a selection for dinner.

Marchand-Tawse Vosne Romanee 1er Cru ‘Les Petits Monts’ 2016

Hospices de Beaune Volnay-Santenots 1er Cru Cuvee Jehan de Massol 2017

Marchand-Tawse Clos de la Roche Grand Cru 2016

Domaine Marchand Freres Griottes-Chambertin Grand Cru 2016

Richard Rottiers Beaujolais Villages 2018

Jean Dauvissat Pere et Fils Chablis 1er Cru ‘Montmains’ 2016

Château de Vergisson Saint Veran ‘La Cote Rôtie’ 2016

Domaine Borgeot Santenay 1er Cru ‘Gravieres’ 2017

Marchand-Tawse Chambolle Musigny 2016

Julien Cruchandeau Hautes Cotes de Nuits ‘Les Cabottes’ 2018

Petite Sirah Wine

A History

Petite Sirah is actually a grape called Durif that was discovered in France in the 1860s by the botanist Francois Durif. In Durif’s greenhouse, a Syrah vine crossed with another vine during pollination, and the resulting grape was a small, intensely colored berry that was high in tannins and acidity. The new grape was thus named Durif Francois. However, to clarify. Petite Sirah Wine is not the same as Syrah (Shiraz).

At some point, the grape traveled to California, where winemakers recognized the grape had many similar features to the Syrah(Shiras). While they recognized the grape was not Syrah, it was given the lasting name of Petite Sirah Wine.

European settlers brought the Durif vine to the United States in the 1880s. The petite sirah was planted in vineyards in which many other varieties of black grapes were grown together. Because of this, four different grape varieties, including durif and its parents, syrah and peloursin, as well as pinot noir, were all called petite sirah in California.

Today, hundred-year-old petite sirah vineyards in Sonoma and Mendocino California produce complex, age-worthy wines from gnarled, old vines. Plantings of petite sirah have more than doubled in the last ten years, driven by younger growers who are interested in grapes that were part of California’s early heritage of grape growing.

Viticulture

Durif leaf.

The “petite” in the name of this grape refers to the size of its berries and not the vine, which is particularly vigorous. The leaves are large, with a bright green upper surface and paler green lower surface. The grape forms tightly packed clusters with small berries to create a high skin to juice ratio, which can produce very tannic wines if the juice goes through an extended maceration period. In the presence of new oak barrels, the wine can develop an aroma of melted chocolate.

Wine

Petite Sirah produces dark, inky colored wines that are relatively acidic, with firm texture and mouth feel; the bouquet has herbal and black pepper overtones and typically offers flavors of blueberry, plum, blackberry, dark chocolate, espresso, and black pepper. Compared to Syrah, the wine is noticeably more dark and purplish in color, and typically rounder and fuller in the mouth, and offers a brightness that Syrah lacks. The wines are very tannic, and can be successfully aged for more than 20 years in the bottle. Petite Sirah can sometimes not linger in the mouth, and could benefit from blending with another grape to give more palate depth and elegance.

Petite Sirah vs. Syrah Wine

Petite sirah is not just a version of syrah, but rather an entirely different grape with syrah as one of its parents. Petite sirah wines are more tannic and deeper in color than syrah. Syrah is famous as a varietal wine in the northern Rhône, while petite sirah is more notable for being a blending grape in California and is not grown in France.

DNA Profiling

Scientists using DNA profiling finally differentiated these vines in the 1990s. DNA fingerprinting at the University of California, Davis in 1997, identified Syrah as the source of the pollen that originally crossed with Peloursin flowers. The grape’s high resistance to downy mildew encouraged its cultivation in the early 20th century in areas of France, although the relative low quality of the resulting wine caused the grape to fall out of favor with local wine authorities. Today, it is almost nonexistent in France.

Where is Petite Sirah Produced

Currently, California and Israel are the two places that produce the highest quality Petite Sirahs worldwide. California producers came together to create the P.S. I Love Your organization, which seeks to raise the profile of this minority wine. Their official mission is to “promote, educate and legitimize Petite Sirah as a noble wine grape variety, with a special emphasis on its terroir uniqueness.”

Petit sirah, despite originating in France, is grown in extremely small amounts there. California and Australia produce most petite sirah wine, followed by Israel, Chile, and Mexico.

DNA fingerprinting has shown that the majority of Petite Sirah plantings in California are actually Durif. Some vineyards were found to be a field blend of Durif and other varieties, but all labeled as “Petite Sirah”. The vine is a popular planting in Lake, Mendocino, Sonoma, Napa, Monterrey and San Joaquin County. In addition to being produced as a varietal wine, the grape is sometimes blended with Zinfandel.[5] In years when heavy rain or excess sun has weakened the quality or yield of Cabernet Sauvignon or Pinot noir plantings, Petite Sirah may also be used as a blending partner to strengthen the wine. The average age of Petite Sirah vines tends to be older than that of most Californian vines.

California:

Petite sirah is most notably grown in Sonoma’s Dry Creek Valley, which is also known for its zinfandel production. Petite sirah is often blended with zinfandel to add color and body to the lighter zinfandel wine. Petit sirah destined for lower-quality blending is grown around Lodi in the Central Valley. Mendocino and Lake counties are home to old vines that produce high-quality, single varietal petite sirah

Australia:

Durif, which is what petit sirah is called in Australia, is popular in Rutherglen, Victoria, where highly alcoholic, tannic wines that are almost black in color are produced using the grape. Growers in New South Wales’s Riverina have recently embraced petite sirah as a blending partner to their shiraz.

Israel:

In Israel, Petite Sirah had a history much like that in California—historically used as a blending grape to add body to inferior wines. However, Petite Sirah has recently experienced somewhat of a revival, both in high-end blends and bottled as a single or majority variety. In recent years Vitkin Winery is consistently producing a single-varietal Petite Sirah as a high end wine sourced from the oldest Petite Sirah vineyard in Israel. Seeing that Israeli terroir could grow great Petite Sirah, other wineries have followed suit with a Petite Sirah/Zinfandel blend, while others have made single-varietal Petite Sirah in addition to using it for blending.

Petite Sirah Food Pairing

Full-bodied red wines like Petite Sirah have high tannin (bitterness and astringency) which means you’ll want to match them up with richer, more fatty foods to create balance.

With its smoky fruit flavors, Petite Sirah will pair nicely with bold exotic spices and herbs–just avoid making the dish too sweet.

If there is one thing to know about pairing Petite Sirah with food, it is that the wine deserves food as big and as bold as it is.

Meat

Roasted Pork, Barbecue Beef, Beef Burgers, Chicken in Mole Sauce.

Wild game such as deer, elk, bear, buffalo make a great pair.

Cheese

Aged Gouda, melted Swiss cheese, Fresh Mozzarella, Camembert

Herb/Spice

Black Pepper, Allspice, Clove, Sage, Rosemary, Cinnamon, Chili Pepper, Lavender, Cocoa, Juniper

Vegetable

Sautéed Mushroom, Eggplant, Black Bean, caramelized Onion, Stuffed Peppers, Currants (in a savory dish)

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Please check out some fine Petite Sirah below or go to main site for a complete selection of fine wines and spirits

Parducci Small Lot Petite Sirah 2016

Recanati Reserve Petite Sirah (OU Kosher) 2017

Red Truck Winery Green Truck Petite Sirah 2016

Lava Cap Petite Sirah 2016

Stanton Vineyards Saint Helena Petite Sirah 2015

Once & Future Palisades Vineyard Petite Sirah 2015

Trentadue La Storia Petite Sirah 2018

OVIS Petite Sirah 2016

Cycles Gladiator Petite Sirah 2017

Pinot Gris Wine

Pinot Gris is a white-wine grape originally from the vineyards of Burgundy. Pinot Gris Wine is now found in wine regions all over the world. Pinot Gris, or Grauburgunder is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir variety, it normally has a grayish-blue fruit, accounting for its name but the grapes can have a brownish pink to black and even white appearance. The word pinot could have been given to it because the grapes grow in small pine cone-shaped clusters. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink, and it is one of the more popular grapes for skin-contact wine.

Like Pinot blanc (right), Pinot Gris (center) is a color mutation of Pinot noir (left).

FLAVOR AND ESSENCE

Pinot Gris grapes are naturally low in acidity. Although sometimes used as a blending component, Pinot Gris is usually produced as a varietal wine. Flavors and aromas vary greatly from region to region and from style to style. But common features include notes of pears, apples, stone fruit, tropical fruit, sweet spices and even a hint of smoke or wet wool. Most winemakers avoid obvious oak character in their Pinot Gris, but some use older more neutral barrels for fermentation. For weightier, more complex styles of Pinot Gris, partial malolactic fermentation are commonly used. Sweet late-harvest wines are also common and high in sugars. Therefore, the finest Pinot Gris wines come from the world’s cooler viticultural regions. Those from warmer climates tend to lack acidity and structure and can seem too alcoholic. Europe’s showcase examples come from vineyards on either side of the Rhine river, from Baden and Pfalz in Germany and, particularly, the Alsace region in France. In these regions, the wines are made in varying levels of sweetness, from bone dry to lusciously sweet. A Pinot Gris Selection de Grains Nobles from Alsace is one of the sweetest, most intensely flavored wines on earth.

Pinot gris is grown around the globe with the “spicy” full-bodied Alsatian and lighter-bodied, more acidic Italian styles being most widely recognized. The Alsatian style, is often duplicated in regions such as Marlborough, Tasmania, South Australia, Washington, and Oregon, tend to have moderate to low acidity, higher alcohol levels and an almost “oily” texture that contributes to the full-bodied nature of the wine. The flavors can range from ripe tropical fruit notes of melon and mango to some botrytis-influenced flavors. In Italy, Pinot grigio grapes are often harvested early to retain the refreshing acidity and minimize some overt-fruitiness of the variety, creating a more neutral flavor profile. This style is often imitated in other Old World wine regions, such as Germany.

History

Pinot Gris has been known since the Middle Ages in the Burgundy region, where it was probably called Fromenteau. It spread from Burgundy, along with Pinot noir, arriving in Switzerland by 1300. The grape was reportedly a favorite of Emperor Charles IV, who had cuttings imported to Hungary by Cistercian monks and these brothers planted the vines in 1375. In 1711, a German merchant, named Johann Seger Ruland (re)discovered a grape growing wild in the fields of the Palatinate. The subsequent wine he produced became known as Ruländer and the vine was later discovered to be Pinot Gris.

Until the 18th and 19th century, the grape was a popular planting in Burgundy and Champagne but poor yields and unreliable crops caused the grape to fall out of favor in those areas. The same fate nearly occurred in Germany, but vine breeders in the early 20th century were able to develop clonal varieties that would produce a more consistent and reliable crop.

Researchers at the University of California, Davis, have determined that Pinot Gris has a remarkably similar DNA profile to Pinot noir and that the color difference is derived from a genetic mutation that occurred centuries ago. The leaves and the vines of both grapes are so similar that the coloration is the only aspect that differentiates the two.

Regions

A member of the extended Pinot family of grape varieties, Pinot Gris is a pink-skinned mutation of Pinot Noir. The two varieties are indistinguishable in the vineyard right up until fruit becomes softer near harvest. Then Pinot Gris berries take on their distinctive array of colors; anything from orange-pink to pale, dusty purple. The adjective gris is French for “gray” and refers to the dusty, light-gray sheen the grapes often take on.

France

A major grape is Alsace, grown on 13.9% of the region’s vineyard surface in 2006, the varietal Pinot Gris d’Alsace (France) is markedly different from Pinot Gris found elsewhere. The cool climate of Alsace and warm volcanic soils are particularly well suited for Pinot Gris, with its dry autumns allowing plenty of time for the grapes to hang on the vines, often resulting in wines of very powerful flavors.

Pinot Gris is one of the so-called noble grapes of Alsace. Previously, the Pinot Gris wines produced in Alsace were originally labeled Tokay d’Alsace. In the Middle Ages, the grape was popularized in the region by Hungarian traders who were introduced to the grape from Burgundy. During this time, Tokaji was one of the most popular and sought after wines on the market and the name was probably used to gain more prestige for the Alsatian wine. Pinot Gris was believed to have been brought back to Alsace in the 16th century. It was planted in Kientzheim under the name “Tokay”. Tokay Pinot Gris was adopted as an intermediate step, with the “Tokay” part to be eliminated in 2007. Many producers had implemented the change to plain Pinot Gris on their labels by the early 2000s.

Italy

Pinot Grigio is a popular planting in northeastern Italy in regions such as Friuli-Venezia Giulia.

In Italy, where the grape is known as Pinot grigio, plantings can be found in the Lombardy region around Oltrepo Pavese and in Alto Adige, Italy’s northernmost wine region. The grape is also prominent in the Friuli-Venezia Giulia region.

Australia

Pinot Gris was first introduced into Australia in 1832 in the collection of grapes brought by James Busby.] In Victoria, wines from the grape are labeled both Pinot Gris and Pinot grigio, depending on the sweetness of wine with the drier wines being labeled Pinot grigio.

New Zealand

Pinot Gris is grown in both the North, Waiheke Island (Hawkes Bay, Gisborne), and South Islands with 1,501 Ha producing as of 2009. This is over a 100% increase since 2006. In 2007, Pinot Gris overtook Riesling as the third most planted white variety after Sauvignon blanc and Chardonnay. Half of all plantings are in Canterbury and Marlborough, with the wine developing a “rich, flinty, fruit-laden character”.

United States

Eyrie Vineyards planted the first American Pinot gris vines in Oregon in 1965. Hoping to increase sales, this vineyard started to graft Riesling vines to Pinot Gris in 1979. The grape originally had difficulties finding a sustainable market until they started aggressively marketing the wine. The wine’s popularity only increased slightly until the mid-1990s when well-capitalized larger producers entered the picture with enough volume to warrant expensive marketing. In 1991, King Estate Winery was founded with a mission to produce enough high-quality Oregon Pinot Gris to develop a sustainable national market for the wine. They are credited with bringing the Pinot Gris grape varietal into the national consciousness in the US Today they are the world’s leading producer of premium Pinot Gris and farm the world’s largest contiguous organic vineyard which contains over 300 acres of Pinot Gris grapes.

There are about 1,620 acres planted in the Central and South coastal areas of California. The Pinot Gris from California is often called Pinot grigio because of its similarity in style to the wine of Italy.

Wines made from the Pinot Gris vary greatly and are dependent on the region and winemaking style they are from. Alsatian Pinot Gris is medium to full-bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparison with other Pinot Gris. While most Pinot Gris are meant to be consumed early, Alsatian Pinot Gris can age well. German Pinot Gris is more full-bodied with a balance of acidity and slight sweetness. In Oregon, the wines are medium-bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot Gris are more light-bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic.

Pinot Gris is considered an “early to market wine” that can be bottled and out on the market within 4–12 weeks after fermentation.

Pinot Gris and Food Pairing

Pinot Gris is a fantastic white wine. Pinot Gris is always dependent and versatile. This is an acidic wine that will cut through the fat of neutral meats, and won’t clash with most sauces, dressings, condiments or side dishes.

• Calamari
• Cauliflower Soup
• Crudité
• Ethiopian Cuisine
• Fried Chicken
• Garlic Bread
• Ham
• Hummus
• Macaroni and Cheese
• Mushroom Risotto
• Pasta Primavera
• Creole Chicken/Seafood Jambalaya
• Prosciutto
• Salad
• Seafood in cream sauce, Seafood with Pasta
• Fish, Smoked Salmon, Sushi and many fish dishes
• Vegetarian Cuisine

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Chateau Ste Michelle Pinot Gris

Boordy Pinot Gris

A to Z Pinot Gris

 

Barbaresco Red Wine

Wow, another great wine from the Piedmont region in northwestern Italy is Barbaresco Red Wine. Historically it was called Nebbiolo di Barbaresco. Nebbiolo is the grape from which it is made. Nebbiolo is the grape variety behind the top-quality red wines of Piedmont, northwestern Italy, the most notable of which are Barbaresco and Barolo. Nebbiolo wines are distinguished by their strong tannins, high acidity and distinctive scent – often described as “tar and roses”.

Produttori del Barbaresco Paje

You’ve probably heard that Barbaresco is one of Italy’s top wines. Yet, for many years, it’s also been one of its most underappreciated fine wines from this area.

1987 Produttori Del Barbaresco

But now Barbaresco is stepping up, thanks, in part, to a new generation of innovative winemakers who are embracing more natural farming methods, leading to even higher quality grape production and subsequently better wine. The region’s unique microclimate encourages freshness and balance in its Nebbiolo grapes, even in the hottest vintages. The recent fascination with Nebbiolo and Piedmont has further shined a light on the denomination, as today’s wine lovers discover that Barbaresco is a world-class wine.

A ‘WOW’ History of Barbaresco

Barbaresco is produced in the Piedmont region in an area of the immediately to the east of Alba and specifically in the comunes of Barbaresco, Treiso and Neive plus that area of the frazione San Rocco Seno d’Elvio which was once part of the comune of Barbaresco. It was granted Denominazione di origine controllata (DOC) status in 1966 and Denominazione di Origine Controllata e Garantita status in 1980. The wine is often compared with Barolo—another Nebbiolo based wine from the Piedmont area. Though the wines do share many similarities, there are some distinct differences between them.

Although it was already well-known for the quality of its Nebbiolo grapes, the widely accepted birth date of Barbaresco is 1894, when Cantina Sociale di Barbaresco was founded, as before that date Nebbiolo grapes from the Barbaresco area were mostly sold to Barolo producers. Domizio Cavazza, was named to be the founding director of Alba’s Royal Enological School in 1881, and soon started to develop Barbaresco, which led to his purchase of a farm and a vineyard in 1886. He cultivated its vineyard with Nebbiolo and with a group of nine growers founded the Cantina Sociale, outfitted with barrels and winemaking equipment in order to produce what is considered the first wines to be officially called Barbaresco. After a good start Barbaresco fell on hard times with World War I and the premature death of Cavazza in 1915.

It was not until the late 1950s that Barbaresco would come back again thanks to a new generation of dynamic winemakers. Don Fiorino Marengo, founded Produttori del Barbaresco cooperative cellar, the successor to Cavazza’s original vision to make outstanding wine.

By the late 1960s, the Gaja and Bruno Giacosa wineries began to market Barbaresco internationally with some success. The Produttori cooperative became one of the most respected cellars in Italy and inspired more landholders in Barbaresco to return to their vineyards and to make quality wine.

Wine regions

The soils of the Barbaresco zone are composed primarily of calcareous marl dating from the Tortonian epoch. The area is typically divided into three regions based on the principal towns of the area including Barbaresco, Neive and Treiso. The soil and climate of the three areas are very uniform to each other which creates more across the board consistency than what would be found among the 11 communities in the Barolo zone.

Barbaresco

The vineyards around the town of Barbaresco make up for 45% of Barbaresco production with many of the area’s largest wineries located in here. Wines from this area tend to be relatively light in color and body but very well-structured and aromatic.

Neive

In Neive, the Nebbiolo grape is fourth in plantings behind the cultivation of Barbera, Dolcetto and Moscato but this region is known for making some of the most powerful and tannic expressions of Barbaresco. The area is also home to the highly esteemed Nebbiolo vineyards of Santo Stefano and Bricco di Neive whose names are starting to appear on some single-vineyard bottling. Located east of Barbaresco, Neive is responsible for 31% of Barbaresco’s production and makes some of the most full-bodied and tannic examples of the wine.

Treiso

A vineyard in Treiso

Located south of Barbaresco, with vineyards on the highest hilltop sites in the area, Treiso wines tend to be the lightest in body and are principally known for their finesse. A smaller area, Treiso accounts for 20% of the Barbaresco zone’s production.

Vineyard classifications

Beginning in the late 19th century, there have been attempts to classify the area’s vineyards into Burgundian-like crus based on which areas produced the best wines. Today many follow the lists compiled by the vineyards based on which grapes are more highly-priced based on performance. These lists typically include the Asili, Martinenga, Montefico, Montestefano and Rabajà vineyards in Barbaresco, the Albesani, Santo Stefano, Bricco di Neive and Gallina vineyards in Neive, and the Pajorè vineyard in Treiso.

Wines

Barbaresco becomes lighter, more brick in color.

DOCG regulations stipulate that Barbaresco wines must be aged for a minimum of 2 years and at least 9 months in oak prior to release and aged for at least 4 years to be considered a riserva. The wines must have a minimum 12.5% alcohol level though most wines are closer to 13.5%. Well-made examples of Barbaresco wines are expected to be aged at least 5 to 10 years after vintage before they are consumed, as they are extremely tannic and tight in their youth, and some continue to drink well even after 20 years. The typical style of a Barbaresco has bouquets of roses or violets with flavor notes of cherry, truffles, fennel and licorice. As the wine ages, it can develop smoky notes and more earthy and animal flavors like leather and tar.

Differences from Barolo

Despite being made from the same grape and produced in neighboring areas less than 10 miles from each other, the wines of Barbaresco and Barolo do have some distinct differences. The Barbaresco zone receives a slight maritime influence which allows Nebbiolo to ripen here a little earlier than it does in the Barolo zone. This allows the grape to get to fermentation earlier with a shorter maceration time. The early tannins in a young Barbaresco are not quite as harsh as Barolo and under DOCG rules it is allowed to age for a year less than Barolo. The Barolo wines that tend to be closer in body, fruitiness, and perfume to Barbaresco wines are generally the ones produced near the villages of La Morra and Barolo. The most pronounced difference between the two wines is that the tannins of Barbaresco tend to soften quicker, which can make the wines more approachable to drink at an earlier age but won’t allow it to age for as long as a traditionally made Barolo could. The smaller vineyard areas mean that the annual production of Barbaresco is around 35% the production of Barolo and therefore the wines are not as widely available out on the market. However, the smaller area does generally produce more consistent profiles among the Barbaresco than across the more expansive Barolo zone.

Barbaresco Wine and Food Pairing

Barbaresco is a powerful red wine that combines best with dishes that have a strong flavor. Subtle dishes will be overpowered by this wine and are better to combine with less strong wines.

Traditional Piedmontese dishes:

Piedmontese cuisine is full of specialties with tasty meat and powerful sauces, often combined with white truffle that combine well with Barbaresco such as: Risotto al tartufo bianco, Manzo stufato alla Piemontese, Agnolotti al tartufo, Fricandó alla Piemontese, Fonduta con tartufi, Cardata alla Torinese, Taglierini con fonduta e olio di tartufo as well as many other traditional Piedmontese dishes.

Traditional Italian dishes from other regions:

Melanzane di Parmigiano, Peposo, Ossobuco and Trippa all fiorentina, and many other Italian dishes.

Meat:

Beef, game, and stews such as beefsteak, lamb, veal, rabbit, wild boar, and deer.

Fish:

Barbaresco is too strong in taste to be served with fish, better serve fish with a light red or a fine white wine

Poultry:

Especially wild poultry like guinea fowl in truffle sauce and pheasant but also duck breast and foie gras.

Pasta:

Pasta with a strong tomato or truffle sauce.

Cheeses:

Old strong cheeses like Parmigiano Reggiano, Pecorino vecchio, old Gouda and old Cheddar, blue cheeses such as Gorgonzola and Castelmagno as well as cheeses with a rich flavor like Fontina, Taleggio, and Boschetto al tartufo.

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So WOW! Please try some of these fine selections of Barbaresco wines. Also, please go to winetospiritscrown for a complete selection of all fine wines and spirits.

Produttori del Barbaresco Barbaresco 2016

Produttori del Barbaresco Langhe Nebbiolo 2018

Neirano – Barbaresco 2016

Castello di Neive Barbaresco Santo Stefano 2016

Castello di Neive Barbaresco Santo Stefano 2016

Marchesi di Barolo Barbaresco 2015

Luigi Giordano Barbaresco Montestefano 2015

Produttori del Barbaresco – Nebbiolo Langhe 2018

2014 PRODUTTORI DEL BARBARESCO BARBARESCO

Albino Rocca Barbaresco 2015

2015 Produttori del Barbaresco Barbaresco

Barbaresco Red Wine

BEST BAROLO WINE

The Best Barolo Wine is considered to be an exceptional selection when it comes to Italian red wines. Barolo is a red wine produced in the Piedmont region of Italy. The wines are made from Nebbiolo, a small, thin-skinned red grape varietal generally high in acid and tannins. In Piedmont, Nebbiolo is one of the first varieties to undergo bud break and last to be picked, with harvest generally taking place in late October. Barolo wines must be solely composed of Nebbiolo, with no exceptions.

What About a Great Wine

The wines are rich and full-bodied, with a strong presence of acidity and tannins. The Best Barolo wine is often compared to the great Pinot Noir of Burgundy, due to their light brick-garnet pigments and bright acidity – plus the region it’s made has a lot that is aesthetically common to Burgundy too. Rose flower, tar, and dried herbs are aromas frequently associated with Barolo wines. According to DOCG regulations (Denominazione di Origine Controllata or Denomination of Controlled Origin), the wines must be aged for at least two years in oak and one year in bottle, with five years of age (three in oak) required for Riserva labeling, both with a minimum 13 percent alcohol content.

 

Advances in Viticulture

Advances in viticulture have helped to bridge the gap between modern and traditional producers. Better canopy management and yield control have led to riper grapes being harvested earlier with more developed tannins in the grape skins. As of 2015, winemaking for both traditionalist and modernist Barolo producers includes strict hygiene controls and the use of some modern winemaking equipment such as temperature-control fermentation vessels. Rather than fall into one hard-line camp or the other, many producers take a middle-ground approach that utilizes some modernist techniques along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large Botti-size barrels. The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between 82-86 °F (28-30 °C) that preserve fruit flavors and aromas. Towards the end of the fermentation period, winemakers often heat the cellars to encourage the start of malolactic fermentation, which softens some of Nebbiolo’s harsh acidity. Modern winemakers tend to favor smaller barrels of new oak that need only a couple of years to soften the tannic grip of the wines. While new oak imparts notes of vanilla, it has the potential to cover up the characteristic rose notes of Nebbiolo. Barolos tend to be rich, deeply concentrated full-bodied wines with pronounced tannins and acidity. The wines are almost always lightly colored varying from ruby to garnet in their youth to more brick and orange hues as they age. Like Pinot noir, Barolos are never opaque. Barolos have the potential for a wide range of complex and exotic aromas with tar and roses being common notes. Other aromas associated with Barolos include camphor, chocolate, dried fruit, damsons, eucalyptus, leather, licorice, mint, mulberries, plum, spice, strawberries, tobacco, white truffles as well as dried and fresh herbs. The tannins of the wine add texture and serve to balance Barolo’s moderate to high alcohol levels (Minimum 13% but most often above 15% ABV). Excessive extraction from prolonged maceration periods and oak aging can give the wines an over-extracted bitterness.

The Special Piedmont Area

Barolo is located in the northwestern portion of Piedmont called Langhe, about seven miles southwest of Alba. There are 11 communes that make up the wine-producing region of Barolo, including the five most prominent ones: Barolo, La Morra, Castiglione Falletto, Serralunga d’Alba, and Monforte d’Alba. To break it down, Langhe can be divided into two areas, the Serralunga Valley where the Fontanafredda estate is located, which encompasses the eastern communes of Castiglione Falletto, Monforte d’Alba, and Serralunga d’Alba, and the Central Valley, which covers Barolo and La Morra. The greatest difference between these two divisions is the soil; while the Serralunga Valley has soils high in sand and limestone, the latter tends to be higher in clay. The sandy soils of Serralunga produce more intense wines that demand a longer aging period than the Central Valley Barolos, which are known for softer, fruitier expressions of the region. The commune of La Morra produces the most wine of the five communes.

 

Barolo Chinato an After-Dinner Drink

Nebbiolo

In the Piedmont region, old Barolo wine is used to make an after-dinner digestif known as Barolo Chinato. The bark from the South American cinchona tree is steeped in Barolo and then flavored with a variety of ingredients, depending on the producer’s unique recipe. Some common ingredients of Barolo Chinato include cinnamon, coriander, iris flowers, mint, and vanilla. The resulting beverage is very aromatic and smooth.

Production

A string of favorable vintages in the late 1990s led to an increase in price for Barolos and, in turn, led to increased plantings. Between 1990 and 2004 there was a 47% increase in Nebbiolo plantings in the Barolo zone with 4,285 acres (1,734 ha) under vine. The production subsequently increased from 7 million bottles in the mid-1990s to 10.25 million bottles in the mid-2000s. In the rush to increase plantings some less ideal sites previously used by Barbera and Dolcetto were gobbled up. It remains to be seen if these sites will be able to adequately ripen Nebbiolo enough to produce quality Barolo that justifies the high price of the wine. Some experts are predicting a market correction similar to what was seen in the 1980s when a backlog of vintages caused prices to stabilize.

Food pairing

A glass of Barolo with the characteristic brick color hue around the rim

A big, powerful, tannic wine, Barolo needs to be matched with foods of similar weight. Paired with light dishes low in protein, such as steamed vegetables, a Barolo will overwhelm the food; its tannins will react with the proteins on the tongue and sides of the mouth, accentuating the bitterness and drying the palate. In Piedmont, the wines are often paired with meat dishes, heavy pastas, and rich risottos; the tannins bind to the food proteins and come across as softer

Meat

Beef Tenderloin, Prime Rib Steak, Roast Duck, Roast Turkey, Pork Sausage, Meat Ragu, Roasted Game Hen, Braised Pork, Prosciutto

Cheese

Fresh Burrata, Soft Triple-Cream Cow’s Cheese, Parmigiana Reggiano, Bechamel Sauce, Full Fat Feta Cheese, Manchego, Pecorino, Washed-Rind Cheeses

Herb/Spice

Sage, Tarragon, Black Pepper, White Pepper, Rose Hip, Coriander Seed, Fennel Seed, Celery Seed, Sichuan Pepper, Asian 5-Spice, Anise, Star Anise, Ceylon Cinnamon

Vegetable

Wild Mushrooms, Chestnut, Roasted Garlic, Shallot, Truffle, Butternut Squash, Grilled Radicchio, Cannellini Bean, Fried Polenta, Olive, Caper Sunchokes, Braised Leeks, Cippolini Onion, Funghi Pizza, Farro, Wild Rice, Roasted Fennel Bulb, Charred Green Onion

Please sign up for our email list below to get the latest information on our latest product descriptions, upcoming sales and special offers. We have some of the best offers in the business so please keep updated and have all questions answered in our COMMONWEALTH NEWS

Mauro Veglio Barolo 2015

Mauro Veglio Barolo Castelletto 2015

Gaja Barolo Dagromis

La Sacrestia Barolo Ravera, 2014

Abbona Barolo

Sandrone Barolo le Vigne, 2014

Prunotto Barolo Bussia, 2009

Pio Cesare Barolo Ornato, 2014

Bruno Giacosa Barolo Falletto, 2014

Marchesi Di Barolo Sarmassa, 2011

The Best Wheated Bourbon Alternatives

The finest smoothest wheated Bourbons may also be some of the most expensive. However, there is a selection of the Best Wheated Bourbons available in lieu of the very expensive and prized Pappy Van Winkle.

As seemingly straightforward as the spirit is, whiskey (and/or whisky) is actually a pretty complicated alcoholic beverage. In fact, the greater category has a surprisingly large number of distinct sub-categories within it, including things like scotch, Irish whiskey, Canadian whiskey, Japanese whisky, rye whiskey, Tennessee whiskey, and of course our topic of interest bourbon whiskey.

In the case of the spirits you see before you today, we are going to concentrate on a type of distinctly=American whiskey called wheated bourbon. Specifically, we are interested in this particular variety because Pappy Van Winkle.is exceedingly hard to find and even when you can track it down it can be absurdly expensive even for seasoned collectors. However, if you know where to look, there is actually a pretty wide range of alternatives to Pappy that are more widely available and a good deal less expensive. You will find eight of the best on our following list of wheated bourbon alternatives to Pappy Van Winkle.

What is Bourbon?

Bourbon

The Federal Standards of Identity for Distilled Spirits, codified under 27 CFR §5.22(b)(1)(i), states bourbon made for U.S. consumption must be:

• Produced in the United States
• Made from a grain mixture that is at least 51% corn
• Aged in new, charred oak containers
• Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
• Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
• Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)

• Host a grain bill that is at least 51% corn
• Must be produced at no more than 160 proof (80% ABV)
• Needs to be stored in new charred oak barrels for at least four years at no more than 125 proof (62.5% ABV)
• Must be bottled at a minimum of 80 proof (49% ABV).
• Required to be made in the United States

Straight bourbon, which has a minimum aging requirement of two years. Any bourbon aged less than four years must include an age statement on its label.

Bourbon that meets the above requirements has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may be called straight bourbon.

• Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging
• Bourbon that has an aged stated on its label must be labeled with the age of the youngest whiskey in the bottle(not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all)

And Why Pappy Van Winkle Is So Popular

The basic processes for distilling bourbon whiskey are mostly the same no matter. In fact, there are a few must-haves for a distilled liquor to even be considered bourbon in the first place. This includes a mash (the baseline mixture of water steeped with grains) that’s at least 51% corn, a period of aging in charred oak barrels, and a lack of any other additives. However, outside of those parameters, distillers are free to change The specific varieties of charred oak barrels, and even the amount of time a spirit is aged.

One of the most popular styles fin recent days is wheated bourbon. What differentiates wheated bourbon from other bourbon is that, after corn, wheat is the secondary flavoring grain, rather than rye or barley in the recipe. The result is a smoother spirit with less harshness and bite that allows many of the other flavors and aromas to come through a bit more. The most popular and fabled label to specialize in this style is Pappy Van Winkle. Owned by Old Rip Van Winkle Distillery. Pappy is widely considered the wheated bourbon that set the standard in the industry.

There is no denying that Pappy Van Winkle’s recipes certainly set them apart from their competition, as does the label’s rigorous aging standards, which starts at a minimum of 15 years (twice as long as Jim Beam). However, there’s also another significant determining factor in what makes Pappy Van Winkle sometimes cost in the thousands of dollars is the rarity of the beverage. The Old Rip Van Winkle Distillery actually only produces a few thousand cases per year. Jack Daniel’s, by contrast, produces over 100 million bottles a year. It’s so rare that the brand uses a lottery system just to select people who have the opportunity to buy it. These alternatives, by contrast, are much easier to find and purchase, as they are not as sought after and are widely available for purchase in essentially any liquor store.

WL Weller Special Reserve Wheated Bourbon

This alternative to Pappy Van Winkle is the price at or about $20. There is one very important fact that makes this spirit such a bargain is that uses the exact same mash recipe and in the same distillery as Pappy Van Winkle. However, WL Weller is only aged for seven years as opposed to Pappy’s aging for 15 years. The prospect of getting something similar to Pappy Van Winkle for a fraction of the cost is great. WL Weller also makes a 12-year aged version.

Larceny John E. Fitzgerald Wheated Bourbon

Originally produced in 1870, Old Fitzgerald is one of the oldest American whiskey brands around and was and has been purchased by the Heaven Hill Co in 1999. Heaven Hill to develop Larceny as a tribute to wheated bourbons. It was revealed that Larceny has approximately 1/3 more wheat in its recipe than its competitors. This Larceny wheated bourbon whiskey has plenty of spice at 89 proof and is also somewhat smoother than its similarity priced whiskeys.

McKenzie Bottled-in-Bond Wheated Bourbon Whiskey

Bottled-in-bond Whiskeys are special and notably an American thing. These whiskeys are government regulated spirits and defined as must come from a single distiller during a single distilling season. These must be aged for a minimum of four years in a government-approved facility and must be bottled at 100 proof. McKenzie’s Bottled-in-Bond Wheated Whiskey meets all that criteria and also is an exceptional alternative to Pappy Van Winkle with a significantly lower price to go. It is a spicy flavor and has enough kick. It goes well on-the-rocks as it does neat or mixed into a classic cocktail.

1792 Sweet Wheat Bourbon

This is the first product to come from resonable1792resonable as a wheated bourbon. This spirit delivers a smooth sweet flavor with notes of vanilla and caramel with subtle flavors of fruit. The sweetness is balanced out by an abundance of oak tannins. The 1792 Sweet Wheat Bourbon is an excellent selection for a drink and comparable to most of the other wheated bourbons on the market. It is also a reasonably priced bargain.

Wyoming Whiskey Wheated Bourbon

This fine whiskey has a strong masculine side in its taste including dark char, raw rope, as well as vanilla, and notes of cherry and orange peel. The bourbon is spicy, peppery driven bourbon with a sugar sweetness.

Wyoming Whiskey Wheated Bourbon is a bit high priced when compared with other wheated bourbon alternatives. It is sweet but not too sweet and also very smooth. It still has a prominent flavor profile even though it is only 88 proof. It is a whiskey one should try to possibly become a fan.

Redemption Wheated Bourbon

The Redemption product line has been about in the past rye bourbon and has not included a wheated bourbon. Redemption has now developed an exceptional wheated option with a considerable addition of 45% winter wheat (higher than most of its competitors) and is aged for a minimum of four years in charred oak barrels. The spirit at 96 proof, with floral notes alongside touches of vanilla and walnut, has a fantastic score of 91 at the 2019 Ultimate Spirits Challenge make this an exceptional wheated bourbon.

Maker’s Mark Private Select Wheated Bourbon

Maker’s Mark bourbons are historically wheated. Maker’s Mark standard offering is both popular and available at a reasonable price. The Private Select Wheated Bourbon is just somewhat better. This fine quality is due to the expression starting out as a cask strength version of regular Maker’s Mark. Each barrel has 10 custom wood finishing staves added to them, before being sent to age in the brand’ limestone cellar. With 1000 possible combinations, each expression of this liquor is unique.

Garrison Brothers Texas Straight Bourbon Whiskey

Garrison Brothers was founded in 2006 and is the first legal bourbon distillery in the state of Texas. Garrison Brothers Texas has very quickly built up an impressive reputation and is one of the most sought after wheated bourbon because is so good. This wheated bourbon was also awarded the brand a silver medal at the 2013 San Francisco World Spirits Competition, which is no small feat, as that’s one of the stiffest competitions in the entire spirit industry.

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Please try one of our exceptional Bourbons and go to our site for a world of fine beverages