{"id":292,"date":"2012-02-17T21:02:28","date_gmt":"2012-02-17T21:02:28","guid":{"rendered":"http:\/\/chateaulavin.com\/blog\/?p=292"},"modified":"2012-02-17T21:02:28","modified_gmt":"2012-02-17T21:02:28","slug":"friday-tasting-mardi-gras-wines-of-new-zealand-and-the-prisoner-has-arrived","status":"publish","type":"post","link":"https:\/\/chateaulavin.com\/blog\/2012\/friday-tasting-mardi-gras-wines-of-new-zealand-and-the-prisoner-has-arrived\/","title":{"rendered":"Friday Tasting, Mardi Gras, Wines of New Zealand and the Prisoner has arrived!"},"content":{"rendered":"

\"\"<\/a>\"\"<\/a>Today we are tasting a new Riesling\u00a0 and a favorite Cabernet Sauvignon!<\/p>\n

Flying Fish Riesling from the Columbia Valley in Washington ($13.99) – Floral, apricot, peach and nectarine aromas are followed by balanced layers of ripe fruit, crisp minerality and a lingering finish. The 2008 vintage was cooler than normal, resulting in longer hang time, higher acidity, and spicy aromas. Food Pairings: Spicy chicken dishes, grilled seafood and sausages and all types of Asian cuisine.<\/p>\n

Martin Ray Diamond Mountain District Cabernet Sauvignon from Napa Valley $(35.99) – Winemaker notes “The winemaking methods used in creating our Cabernet Sauvignon are those perfected by the legendary Martin Ray over sixty years ago. Although labor-intensive, these traditional techniques produce distinctly enhanced flavors and texture in our wines. Two weeks of open-topped fermentation and hand-punch down are time-honored winemaking practices that create rich structure in the wine. Minimal sulfur dioxide usage preserves fruit intensity and enhances rich, round tannins. Aging for thirty-six months in French oak barrels\u201435 percent in new oak barrels and 65 percent in 1\u20134 year old barrels\u2014intensifies the complexity and character of the wine. Our Diamond Mountain Cabernet Sauvignon is a tightly wound wine with a rich, concentrated structure and layers of well-integrated flavors. Enticing aromas of sumptuous cherries, black currants and ripe plums are accented by hints of vanilla oak that lead to a long, rich finish.”<\/p>\n

Mardi Gras!<\/strong><\/p>\n

Are you going to the Soulard Mardi Gras Parade on Saturday?\u00a0 It is quite an event for all of the St. Louis area!\u00a0 After your celebration in the city, stop by Chateau La Vin for a nice glass of wine.\u00a0 Get your Jambalaya, Red Beans and Rice, Barbeque Shrimp or Crawfish to go and bring it into the shop.\u00a0 We have great wine and specialty beers to go with all of your Mardi Gras style food!<\/p>\n

Wines of New Zealand!<\/strong><\/p>\n

Thursday, February 23rd we will have our first wine tasting focusing on a specific region.\u00a0 We will be tasting wines from New Zealand.\u00a0 We will have a Sauvignon Blanc, Chardonnay, Merlot\/Cabernet Sauvignon blend and Merlot\/Cabernet Sauvignon\/Malbec blend to taste!\u00a0 All great wines distinctly from New Zealand.\u00a0 The tasting will be from 6:00 pm – 8:00 pm.\u00a0 You won’t want to miss this!<\/p>\n

The Prisoner Has Arrived!<\/strong><\/p>\n

The Prisoner 2010 Napa Valley Red Wine ($39.99) – I have been lucky enough to get one case of this very hard to find wine.\u00a0 The Prisoner is a dark red, almost garnet hue with bright red on the rim. Ripe cherry and cedar on the nose with hints of dried rose petal and sweet oak. Lovely entry that leads into a fat and savory mid palate. Ripe fig and black currant dominate the finish with a breadth of soft, well integrated tannins. \u2014 Dave Phinney, Winemaker.\u00a0 It is a blend of: 44% Zinfandel, 26% Cabernet Sauvignon, 18% Syrah, \u00a09% Petite Sirah, 2% Charbono and 1% Grenache.\u00a0 I only received 12 bottles and probably cannot get any more of this very special wine.\u00a0 Stop in soon to pick up your bottle!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Today we are tasting a new Riesling\u00a0 and a favorite Cabernet Sauvignon! Flying Fish Riesling from the Columbia Valley in Washington ($13.99) – Floral, apricot, peach and nectarine aromas are followed by balanced layers of ripe fruit, crisp minerality and a lingering finish. The 2008…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-292","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/posts\/292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/comments?post=292"}],"version-history":[{"count":2,"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/posts\/292\/revisions"}],"predecessor-version":[{"id":296,"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/posts\/292\/revisions\/296"}],"wp:attachment":[{"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/media?parent=292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/categories?post=292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chateaulavin.com\/blog\/wp-json\/wp\/v2\/tags?post=292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}