1237 Linda Mar Shopping Center, Pacifica, CA 94044
A special Thursday tasting with Eric Danch. 4PM-9PM
3674 18th St.
San Francisco, CA 94110
Saturday December 8 2018, 4:00pm to 6:00pm
Join us at 18 Reasons for the Sale Preview and taste over 20 bottles of Trac and Co.'s favorite wines! At this event, you will receive 20% off orders of 12 bottles or more; orders must be made night of the 18 Reasons tasting.
1598 Sanchez Street at 29th
San Francisco, CA 94131
Join us Thursday December 6 5-8pm for a special tasting with Eric Danch.
December 5th, 5-7pm
Flight of 3 wines, $15
As always, featured bottles will be for sale at 10% off to tasting participants, during the event only.
Wine Club Members get 20% off tastings
Americans tend to know very little about the noble winemaking history of Hungary. Even less do they know about the winemaking of ethnic Hungarians who found themselves in other countries after boundaries were re-drawn at the end of World War I--exactly 100 years ago. Today we set out to remedy both problems, in our own small way.
We’ll start within modern Hungary, in the area of Somló which is famous for its volcanic soils. Here Károly Kolonics, a 4th-generation winemaker, farms the native grapes organically in crumbly basalt soils. His Hárslevelű, which translates as “Linden Leaf,” exhibits all the lime-flower and honey notes the grape is known for, while also being a great example of Kolonics’ ability to make volcanic minerality support the fruit rather than overtake it. Staying in Somló, we visit Zoltán Balogh at Apátsági Winery. Winemaking in the region dates back at least 1000 years, and Zoltán’s property and cellar were originally owned by Benedictine monks. The land was expropriated under Communism, but brought back to life in 2001 by a group that included the grandson of the last pre-war winemaker. Zoltán’s Juhfark is dry farmed in basalt soils for a strong mineral character with a floral nose and vibrant, crisp texture. After WWI, about 3 million ethnic Hungarians found themselves in other nations--including neighboring Slovakia. On the southern slopes of the Mužsla Hills, surrounded by the Garam, Danube and Ipoly rivers, is a winery that has kept tradition alive while farming biodynamically: Bott Frigyes. Bott and his son Frici make a superb wine from the red Hungarian grape Kadarka, grown in their soils of clay atop volcanic bedrock. Aromatic with Kadarka’s typical rose-hip note, it opens into flavors of orange peel, cranberry, raspberry, and clove.
Kolonics Pincészet Somló Hárslevelű 2016
Somlói Apátsági Pince Juhfark 2016
Bott Frigyes Kadarka 2017
458 Grove St, San Francisco, CA 94102
Tuesday November 27th 11am-2pm in Birba's brand new back patio
Join us for an opportunity to taste our latest wines with Eric Danch.
Trade and RSVP only to firstname.lastname@example.org
1305 Castro St, San Francisco, CA 94114
Sunday November 11 2018 6:30PM 9:00PM
Please join us for a wonderful evening in support of the Jericho Foundation, on a mission to restore HOPE in Bosnia and Herzegovina, one child at a time. Enjoy a Balkan dinner, wine tasting from the region, music, and our special guest speaker coming all the way from Bosnia and Herzegovina!
401 S A St, Santa Rosa, CA 95401
Saturday November 10th 2018 5:00 pm - 9:00 pm
Join us for a night of wining and dining with Eric Danch from Blue Danube Wine, importer of Central European wines. Try a delicious (and holiday-season-appropriate) selection of fascinating, totally unpronounceable wines from Hungary, Slovenia, Croatia, and more. Chef Liza and her team will be cooking up some Central European fare to make it official, and of course we’ll recommend pairings for some nerdy fun!
RESERVATIONS RECOMMENDED Call (707) 528-7100
1927 Fourth Ave, San Diego, CA 92101
Join us on Tuesday, October 23rd at 6:30 to taste through 5 of our favorite European wines paired with 4 dishes for $42.95.
NV M. Bonnamy Crémant de Loire Brut
A juicy, yet dry sparkling with a healthy dose of Chenin Blanc that brings earthiness to balance out red fruit and apple flavors.
2015 Gallay Bistronauta (60% Pinot Blanc, 40% Zenit)
This soft, floral Hungarian wine is fermented with wild yeasts, and brought up in a combination of stainless steel and neutral oak barrels. This flirty and feminine wine is round, delicate and plush in the mouth, revealing fragrant layers of white peach and nectarine fruit.
2014 Shumi Tsinandali (85% Rkatsiteli, 15% Mtsvane)
From the Georgian winery Shumi, meaning genuine, undiluted wine. Fermented in oak barrels, this light straw colored wine has strongly expressed citrus and newly roasted tobacco tones, harmoniously combined with the aroma of oak.
2015 Finca Cuarta Ribeira Sacra Mencía
50+ year old vines grow in the cool climate of Galicia, with granite rich soils which leads to a fresh and distinct minerality within the wine. A ripe and expressive nose of blackberry, mulberry, pomegranate, red and black currant, licorice, tobacco, violets and crushed black rocks. Broad, dark tones are evident in this wine, balanced with bright, tangy freshness and mild tannins.
2014 Edoardo Miroglio Bio Mavrud & Rubin Blend
This Old World style red is certified Organic and Bio-dynamic. Made from indigenous Bulgarian grapes, showing their typical fresh and fruity with light oak aromas. Elegant flavors of tart cherry and cranberry with balanced acidity and tannin.
1300 1st St #312, Napa, CA 94559
Monday October 22nd 2018 6pm $75.00
Join Eric Danch of Blue Danube for a tour of Hungary's most important wine region, Tokaj. The stuff of legend, Tokaj sweet wines have adorned aristocratic tables for centuries, and today's dry wines are among the new classics of Europe. Explore Furmint and friends, dry and sweet, as we discover the region, taste 8 wines, and review significant recent changes to the appellation. Grab your ticket now—you'll likely see A LOT of Compline's staff in attendance.
1237 Linda Mar Shopping Center, Pacifica, CA 94044, USA
Saturday Oct 20 10am-9pm
2016 Doqi, Rkatsiteli, Republic of Georgia
This Rkatsiteli, an ancient variety from our rocky vineyards around the village of Napareuli, produces a light, fresh, fruitful rendition. The grapes are hand-harvested and fermented in stainless steel, or what we call "European style." Also try our traditional Georgian style wines, fermented in underground clay qvevri vessels. The clay doqi wine vessel on the label symbolizes the tradition of hospitality at the Georgian table. Sharing wine is the essence of this tradition. Gaumarjos! To your victory!
2016 Kikelet "Origo," Furmint/Hárslevelű/Kövérszőlő, Hungary
"This is a brand new project for winemaker Stéphanie Berecz. Over time she’s come to believe that the best way to capture the “Kikelet,” meaning “spring,” is to blend Furmint, Hárslevelű, and Kövérszőlő when possible. Her style is already more or less based on short macerations, no crushing, and not racking until bottling. This 2016 was fermented in barrel, aged 5 months, and then kept fresh under screw cap. This “Origo” is a pure look at the origin of what she loves about her terroir and the kind of acid and soil driven wines she loves. Straight on the palate with an elegant structure, this wine is built on the refreshing, taut acidity of the vintage; it feels almost bone dry. Citrus, lime and pomelo take the lead, complemented by a slight mintiness, along with some green apple and peach."
2015 Brkić, "Greda" Žilavka, Čitluk, Bosnia Herzegovina
"The indigenous white Žilavka is ideally suited to the Mediterranean climate and limestone plateaus of Citluk where it has been grown for over a 1000 years. Utilizing organic and biodynamic principals and the lunar calendar, Josip Brkic satisfies his responsibilities to land and family and his desire to make wines of terroir. Made much like a red wine 50% of this 100% Estate Žilavka was fermented on the skins. Fermentation was by native yeast. The wine was aged in a large new oak tank on the lees for about 12 months. Often compared to white Burgundy Greda has both richness and density without high alcohol. Complex, and fruity the wine ends with a distinctive savory smoky finish. Its depth of flavor and low alcohol make it an easy foil to a wide range of flavors and cuisines especially those that include brown butter mushrooms or soy sauce." *ORANGE WINE ALERT*
2017 Vina Maitia "Aupa Pipeno," Pais/Carignan, Chile
Pipeño is the traditional method of winemaking in Chile, which dates back to the late 16th century. The Aupa Pipeño from Viña Maitia is an old school blend of 80% País (aka Mission/Listan Negro/Criolla Grande) and 20% Carignan from a 10 hectare, 120-year-old, dry farmed vineyard in the Maule Valley of Chile. This valley benefits from a Mediterranean-like climate where high temperatures in the summer are cooled by the breeze from the Humboldt Current in the Pacific Ocean. Pipeño is a very rustic wine, especially when produced with País, a sacramental grape which was the first grape planted in the Americas, brought here by the Spanish. The País grapes are removed from the clusters manually by being hit over a zaranda, a metal grid that acts as destemmer and press, to a traditional concrete vat, where a natural yeast fermentation takes place. The Carignan is fermented with whole clusters, and then the blend is aged briefly in concrete before bottling into flint glass at a 12.9% ABV with small amounts of sulfur.
2017 Attila Gere, Portugeiser, Hungary
After fermentation with wild yeast in stainless steel, the wine spent 4 months in 5000 liter barrels to complete malolactic fermentation. An irresistible, fragrant, purple red delight bursting with aromas of wild raspberry and Amarro, Gere Portugieser is nearly devoid of tannin, feather light and takes a chill nicely. Great with stuffed paprika it has the flavor flexibility to pair with something as unexpected as perfumed Indian fare. It is referred to as the "fishermen's wine" because rumor has it you would just plop this bottle down in the cold stream while fishing to keep it chilled and refreshing.
2016 Maurer, Kadarka, Serbia
Kadarka is a native Balkan grape, which, according to one theory, originates from the shores of Lake Skadar on the modern Albania-Montenegro border. The wine was made with no added yeast, fermented in open vat and aged in big old oak casks for 12 months. There is no added sulphur. Decant before serving to allow the wine to open up and release its bouquet. The wine is fruity, spicy and has beautiful acids. Not to mention it's the first Serbian wine to the shop!