Beyond Bull’s Blood

San Francisco Magazine features an interesting article by John Capone in their latest March issue, exploring the diversity of Hungarian wine “Beyond Bull’s Blood”. Thanks to sommeliers and wine buyers eager to introduce “new” bottles to their customers, Hungarian wine is enjoying newfound respect on the well-vetted lists of restaurants like the Progress, Petit Crenn, Lord Stanley, Octavia, and the Slanted Door, and occupying hallowed shelf space at institutions like Bi-Rite and Bay Grape. Our Northern CA Sales Manager Eric Danch says: What’s most encouraging is that many of these wines don’t linger on lists; they move and get reordered. We’re seeing this in numbers; there’s undeniable growth. This year, we’re bringing in at least eight brand-new producers. What are the sommeliers saying? Jeff Berlin of À Côté on 2011 Fekete Béla Juhfark: “A fascinating grape that cab be rich and ripe, but always displays the (terroir) or its volcanic vineyards.” Courtney Humiston of Petit Crenn on Patricius Sparkling Brut: “…drinks dry but has enough richness to carry your meal”. Flora Gaspar of Da Flora on 2013 Vylyan Portugieser: “discreet spice, the jammy fruit backed by subtle tannins, and the slight lick of acid”. Chaylee Priete of The Slanted Door … Continue reading Beyond Bull’s Blood

Lulu McAllister of SF’s NOPA on hometown hits and new favorites

Great interview by Luke Sykora in the latest Wine & Spirits Magazine with Lulu McAllister, one of San Francisco’s top sommeliers behind the wine lists of Nopa and Liholiho Yacht Club. She had some nice things to say about Blue Danube Wine Co and the Hungarian grape, kadarka! This year I’ve really loved working with kadarka. It tastes brooding in terms of aromatics and fruit profile, but it’s actually fairly zippy, leaner than the color in the glass would suggest. They call it “bull’s blood,” so sometimes I will explain that to people. It can handle a wider range of flavors than most medium-bodied, thicker, more rugged wines can handle. I can actually pair it with lighter dishes and it can hold its own when heavier dishes come out. I wouldn’t say it’s like pinot noir exactly, but it works in a similar way. Eric Danch [the northern California sales manager] at Blue Danube, is kind of the guy for these funky grapes. His portfolio is one of the most exciting out there right now; he’s going all-in on wines that are really obscure for most people. And if he says, “You’ve got to try this….” Read the whole article … Continue reading Lulu McAllister of SF’s NOPA on hometown hits and new favorites

#WineWednesday Spotlight #15: Muhr-van der Niepoort Blaufränkisch Spitzerberg

…in abstract terms, this wine from the growing region Carnuntum at the far eastern end of Austria offers a marvellous combination of purpose and charm. More elegant than most of the monumental Blaufränkisch that neighbouring Burgenland produced in the blockbuster red wine vintage 2012, the colour is a deep ruby red with violet highlights, showing slightly lighter at the rim. A vivid and multifacetted aromatic profile incorporates subtle hints of the old cigar-box – both the substance of which the box was made and its contents – which manifest themselves as a light spiciness on the surface of a bouquet characterised by deep, dark cherry and blackberry fruit. On the palate, the wine delivers such a solid sense of substance that one is not really prepared for the grace and delicacy of its overall impression. The luscious texture of the Blaufränkisch fruit (again, dark cherries and blackberry) is supported by a nearly seamless framework of soft, ripened tannins and pert acidity, coming together in a finish that integrates this great vineyard site’s storied minerality with the generous material grown on the vine. Excellent length, comparatively low alcohol – 13° on the label and I think (for once) somebody is telling the … Continue reading #WineWednesday Spotlight #15: Muhr-van der Niepoort Blaufränkisch Spitzerberg