Bristol Bar & Grille’s Master Sommelier

Scott Harper, MS, CWE

Meet Bristol Bar & Grille’s Master Sommelier Scott Harper.

To say he is a wine aficionado would be an understatement. The man lives and breathes wine.  Harper’s love of wine go way back to before he was legally old enough to enjoy a glass. He worked in a restaurant as a teenager with a wine list written entirely in Italian. Growing curious about what the foreign words meant, he bought his first book on wine. Around that time he bought his first book on wine. He quickly became immersed. Harper studied everything from history and geography of wine, to the science behind making it. Most importantly he studied the language. (more…)

The French Wine Region of Alsace

Love French wine? Bristol Bar & Grille Master Sommelier Scott Harper shares some facts about the Northern France wine region of Alsace:

Alsace is one of the most northerly regions in France and perhaps that is why it reminds me of spring. It is a continental climate and hence has all four seasons, including cold winters unlike the Mediterranean climate of Southern France or Italy. Spring is appreciated most by those who go through a cold winter. And the wines and the regions itself seem to celebrate by having a fresh vibrant feel, not unlike spring itself.  The wines are crisp, fresh and vivacious lending themselves to the lighter fare of spring and summer. While the picturesque half timbered houses with flower boxes of multicolored flowers are more prevalent than one would think, along with the breathtaking views of vineyards from the Vosges Mountains makes a mind’s eye picture of a perfect spring day.

Alsace is located in the North Eastern border of France between the Vosges Mountains and the Rhine River of Germany, about 275 miles from Paris. The wine region is a thin strip of about 3 miles wide and 75 miles long. It is protected by the watershed of the Vosges Mountains which allows the region to be sunny and green, with a chance of drought but less worry of rain during important vineyard times such as harvest. Many vineyards are planted on the slopes of the Vosges Mountains to capture the sun.

Cork versus screw top

The History

The German heritage is strong in Alsace after all it has been back and forth with France and Germany for it ownership for hundreds of years. If you asked an Alsatian if they were French or German they are likely to tell you they are Alsatian, although it has been part of France since World War II.  The German heritage is reflective in the wine by a number of ways. The bottles are tall and flute shape as in Germany, there labels denote the grape variety, all though there are some blends, and where in most of France the wine is named for the region. Many of the grape varieties originally hail from Germany, and Alsace is the only area in France where Riesling and Gewurztraminer is legally grown. And as you can imagine many of the wine producers and language on the label has Germanic lineage.

The Wine

Alsace makes 90% white wine. Red wines grapes require a warmer longer growing season so the only red grape of note is the Pinot Noir. The most important and highest quality grapes start with Riesling. Riesling is one of the most misunderstood grapes. It is almost natural to think it is always sweet as it makes some of the best dessert wines in the world and some of the most mediocre sweet wines of limited character. But it also makes some of wine expert’s absolute favorite white wines on the planet, possessing an ethereal quality, tension, minerality and sense of place that many other grapes dream of. Other important grapes are Pinot Gris (same grape as Pinot Grigio), Muscat, and Gewurztraminer with the secondary grapes being Sylvaner and Pinot Blanc.

Alsace makes essentially three styles of wine: Dry, Sparkling and dessert

Hungarian winesDry, usually varietal labeled, although about 5% percentage of wines are blends and are typically labeled Edelzwicker, Gentil or a proprietary name. Occasionally these dry wines can be off dry.

Sparkling wine is called Cremant d’Alsace. These bubblies are lighter and less complex then French Champagne but delicious sparklers made by the Champagne Method, they are excellent, less expensive alternatives for everyday drinking.

Dessert wines are all picked by hand, a higher quality method over mechanical harvesting. There are two type of dessert wine: Vendanges Tardives which are late harvest wine that can only be made from Riesling, Pinot Gris, Muscat or Gewurztraminer. The wines are rich and sweet.

Sélections de Grains Nobles: which are late harvest wines that can only be made from Riesling, Pinot Gris, Muscat or Gewurztraminer. The wines are sweet and honeyed as the grapes are affected by noble rot which is a mold that dehydrates the grapes hence increasing the sugar to liquid ratio in the grape, dramatically decreasing the amount of wine you can make from a vine and hence produces what many consider to be some of the rarest and best dessert wines in the world.

Four percent of the vineyards or 51 vineyards are classified as Grand Cru. These Grand Cru vineyards are considered the very best wines of Alsace and therefore have an appropriate price to match. All grand Cru vineyards are harvested by hand. Only the grapes Riesling, Pinot Gris, Muscat and Gewurztraminer are classified as grand Cru with the exception of Sylvaner in the Grand Cru vineyard of Zotzenberg. Gran Cru wines may be the dessert style wines or the dry style wines but not sparkling.

For a taste of a vibrant spring day, a feel of refreshing renewing quality, elegance and complexity, for flavor without weight or oak, I look to Alsace and suggest you do as well.

Suggested Alsatian Wines

Cremant d’Alsace Domaine Bott-Geyl “Paul Edouard” NV

A delicious light, dry and refreshing sparkling wine, which is delicately flavored with baking spice, fresh baked bread and citrus.

Riesling Domaines Schlumberger Les Princes Abbés 2006

This wine is the perfect companion to the fantastic indigenous Alsatian dish of Choucroute Garni. The aromatic wine is medium-bodied, high toned with crisp acidity, wet stone minerality and apricot and citrus flavors.

Riesling Domaine Zind-Humbrecht “Gueberschwihr” 2006

Dry, rich and fruity with honey suckle, orange peel and pink grapefruit flavors, which is balanced by crisp acidity and minerals that are complex and long.

Crustaces Dopff & Irion 2008

Made from a blend of Sylvaner and Pinot Blanc, as the name suggest is the perfect pairing of shellfish and wine. Light, dry, crisp and citrusy, it is like squeezing fresh lemon on you seafood.

The Spanish Wine Region of Rioja

Interested in learning about Spanish wine? Bristol Bar & Grille Master Sommelier Scott Harper shares his knowledge of the Spanish wine region of Rioja:

Having the good fortune to touring the vineyards of Italy, France, California and stopping for a quick beer in Germany, my next European stop almost assuredly will be Spain. Currently Spanish wines are hot! For the big rich mouthful of red wine think, Catalonia’s Priorato blended from Garnacha, Carinena and other grapes. When thinking of a refreshing high quality white wine to go with shellfish, the delicious Albarino from the Rias Baxias area of Galicia comes immediately to mind. These are but a few of the newer wines that have entered the market over the last decade.

About Rioja

But when you think of the classic wine of Spain you must think of Rioja. The first high quality table wine from Spain and the first Spanish wine I can remember trying is the venerable red Rioja (Ree-OH-ha). Rioja is one of Spain’s finest red wines. I say red Rioja because it can come in two additional colors, a white and rose. Although it is the red Rioja that conjures up full flavored terrific bottle of fine wine with a multiplicity of flavor placing it as one of the world’s classics red wines. White Rioja is made typically from a blend of Viura, Malvasia De Rioja & Garnacha Blanca. Some white Rioja styles are rich, full bodied and aged in oak but others are fresh, bright, zesty wines that are excellent as apertif. Rose wines are dry with the flavor of fresh berry fruit and made from mostly the same grapes as the red Rioja.
The Region

The Rioja region is located in North East Spain and is named after the River Rio Oja. Rioja is divided into three sub regions: Rioja Alta, in the northwest and as the name suggests is the region with the highest elevation up 2000 feet, Rioja Alavesa, which is the Northern most area and lastly Rioja Baja which is in the lowlands of the Southeast.

The History

Rioja’s gain was France’s lost when in the mid to late 1800’s France experienced a major decrease in its viticulture areas, especially in the region of Bordeaux. This decrease was due to a plague of mildew and a root louses called phylloxera. This duo devastated and nearly completely destroyed the vineyards of France, leaving the French without wine and the French wine makers without wine to make. Therefore winemakers came to Rioja, the closest quality wine region of the time, and influenced the Spanish winemakers helping them to supply wine to there new market. By the time the French recovered, Rioja was already popular in other countries supplying wine around the wine drinking world.Cork versus screw top

The Wine

The primary grape of red Rioja is the Tempranillo. Tempranillo is the most important quality wine grape in Spain and usually makes up the majority of the Rioja blend! It also makes great wine in other regions such as Ribero Del Duero. It typically has the flavors of strawberry, raspberry and oak barrel ageing. The secondary grapes are Garnacha (Gernache), Graciano & Mazuelo (Carignan).

Unlike American wines labeled reserve or grand reserve the Terms Crianza, Reserva and Grand Reserva are defined by law. Crianza must be aged 2 years one in oak barrel and one in the bottle, Reserva must be aged three years with a minimum of one year in oak and one year in bottle. Gran Reserva which is dedicated to the wineries very best wine must have fruit that can stand 5 years of ageing with 2 years in oak and 3 years in the bottle. This ageing takes place in 225-litre oak cask, ether in the traditional (believe or not) American oak, which the Spaniards love for its flavor of vanilla, coconut and dill, or the less assertive French barrels and even a combination of the two. To drink mature wine from most wine regions, you must age the wine yourself, but the long ageing of Rioja Reserva and Rioja Gran Reserva allows the consumer to purchase mature ready to drink Rioja. A very interesting tasting to do is getting a bottle of each of the ageing levels, preferably from the same producer, and taste side by side a Crianza, a Reserva and a Gran Reserva. This is a brilliant way to see the influence of oak barrel and bottle ageing of 3 wines from the same region, same grapes and in the case of the Reserve and Gran Reserve you can even get the same vintage. The oak ageing adds complexity of flavors such as, vanilla, smoke, oak, toast, spice, cocoa and dill among others. Oak barrel ageing can also change the texture making a wine suppler.

The Spanish government elevated Rioja to the highest classification of quality wine called (DOCa) Denominacion De Orgine Calificada meaning from a controlled, described, quality wine region in 1991. Rioja sat alone at the top of this wine hierarchy for 11 years before one other wine was added in 2002, Priorato. No other wine has been added since!

Hungarian wines

Two Mature examples of Fine Rioja:

Rioja Marquese De Caceres Reserva 1994
A medium red with an amber orange rim gives an indication of these wines 12 years. Flavors of dried roses, earth, strawberries, red cherries, vanilla, anise, cinnamon and oak enhance the supple texture and integrated tannins in this medium-bodied deliciously mature wine. Try it with roasted rack of lamb.

Rioja Marques Del Puerto Gran Reserva 1994
The color speaks of a mature wine; it has a medium dark red with a rim that is orange- amber- red. Flavors of vanilla, cocoa, strawberry, raspberry liqueur, saddle leather, dried violets and copious oak are enveloped by a very soft texture. It is medium-full-bodied, dry and complex. Try with pan seared beef filet.

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Wine 101

Bristol Bar & Grille Master Sommelier Scott Harper gives us a few lessons in Wine 101:

When asked to write an article about wine, it seemed rather intuitive to begin with a wine tasting primer. Undoubtedly, a large number of you reading this publication drink wine regularly, but you may still have numerous questions, while there are others who are just getting into wine and are thirsty for some basic wine tasting knowledge. Wine, I believe, is meant to enhance our life. It should bring us pleasure in many different ways. Wine aids in digestion; it can improve our health; and, it encourages friendships around the table. Understanding wine a bit more can enhance your enjoyment of it. It is from this premise where we will begin.

For discussion purposes we will use a specific wine so, if you wish, you may do this tasting primer as you read.  Please use a quality wine glass of eight or more ounces to fully appreciate this primer. Our wine will be the 2009 Honig Sauvignon Blanc from Napa Valley, California, with an approximate retail price of $20.00.  I actually helped pick (with an emphasis on helped) grapes one morning during harvest for this wine.

Three major points of emphasis in wine tasting are Sight, Smell and Taste.

Sight- Usually a full color will suggest a full wine and a light color will suggest a light wine. Our wine is pale yellow, clear and bright.

Smell- I use the acronym FEW to help remember this part of the tasting.  F stands for fruit and floral, E for earth and W for wood or oak. Fruit can cover the entire world of fruits, but think about fruits that are in the range of the color of wine.  For example, white wine may have flavors of citrus and apples; red wine may have flavors of red cherries and black berries. Earth can encompass everything from the smell of fresh tilled soil to mushrooms, minerals and beets. And lastly, wood or oak is used to age a good deal of wine, but not all. It can give a wine the smell of cinnamon, toast, vanilla and certainly the smell of oak. To better smell your wine, try swirling it in your glass to release the aromas and make it easier to describe its flavors. Our Sauvignon Blanc smells of lemon, grapefruit and fresh herbs, no oak and light wet stone minerals.

Taste – Our taste buds are equipped to sense four things: Sweet, Sour, Bitter and Salt.  Sweet is the presence of sugar in wine.  Dry is the absence of sugar in wine.  Medium-dry falls in somewhere between the two.  You usually detect sweetness on the tip of your tongue. To better understand dryness in wine, try this simple demonstration:  Place three glasses of water in front of you.  Into the first glass of water, pour an entire packet of sugar – this equals sweet.  Put a half packet of sugar into the second glass – this equals medium-dry.  No sugar will be put into the third glass of water – this equals dry.

Sour refers to the acidity in wine, and while it carries a negative connotation, it really refers to the zippy-crisp component in wine. It typically can be sensed on the sides of your tongue. Let’s take our three glasses of water again. Into the first glass of water squeeze an entire lemon – this would be very crisp. Into the second glass of water squeeze half of a lemon – this would be crisp.  Put only a few drops of lemon juice into the third glass of water – this would be low acid or not very crisp.

Bitter refers to the tannin in wine.  Like sour it carries a negative connotation, but it refers to the mouth puckering quality of wine. It may be sensed all over your palate. A heavily tannic wine can make any part of your tongue, gums, etc. contract and dry out. You can say a wine can be light, medium or heavy in tannin. Tannin can be sensed in grape skins, long steeped tea and espresso. Tannin is typically found in red wine because of the extended skin contact with the unfermented and fermenting wine during red wine production.

When you taste wine, allow the wine to stay on your palate for a minute, letting all parts of your palate touch the wine. This will allow you to more accurately use the various areas where you sense the flavors of the wine. The 2009 Honing Sauvignon Blanc is dry and very crisp.  Also, through taste you can establish the body or weight of a wine. The body of a wine is described as light, medium or full bodied; like a glass of water, milk and heavy cream respectably. Our Sauvignon Blanc is light bodied.

Hungarian vineyard

Your olfactory system senses smell in your palate as well as through your nose, so you will also be able to use your smelling technique again when the wine is in your palate. This helps you to connect the wine’s smell and taste. The aftertaste is the lingering flavor you get after swallowing the wine; an aftertaste is only bad when it tastes bad!  A good aftertaste is pleasant and persistent. Our Sauvignon Blanc has the flavors of lemon, grapefruit and fresh herbs and a very pleasant aftertaste.

So, we would characterize the 2009 Honig Sauvignon Blanc as pale-yellow with a nose and palate of lemon, grapefruit, fresh herbs, no oak oak and wet stone minerals. It is dry, very crisp, and light-bodied with a pleasant aftertaste. And don’t forget the easy descriptors like: this deliciously tasty little Sauvignon Blanc is superb.

“Green” Wines: Wine Made Through Eco-Friendly Agriculture

 

Did you know? Wine can also be made in an eco-friendly way. Bristol Bar & Grille Master Sommelier Scott Harper provides everything you need to know about “green wine”:

I remember trying an organic wine more than 20 years ago. I said to myself, “Does that make a wine not listed as organic inorganic?” How can the earth’s most natural alcoholic beverage be inorganic, when, after all, grapes crushed with the natural yeast on their skin is what makes wine? Trying organic wine and assessing its quality was even more confusing because it simply wasn’t that good. Now two decades later, organic wine presents a totally different experience as it relates to quality and protecting the environment.

There are several types of “green” wine, or wine made through eco-friendly agriculture, including sustainable, organic and biodynamic. These three methods of farming grapes are different but share two things in common: taking care of the environment and making quality wine. The following paragraphs provide a brief primer on this trio of methods as it relates to vineyards.

Sustainable

Conventional farming follows a predictable system. It is either time to spray pesticide to prevent a potential problem or mitigate an existing one. Conventional farming has negatives in that it can be harmful to the soil and the environment. Sustainable farming is about using what works best by considering what the vineyard really needs and what is the best way to treat the situation with the environment in mind, not simply resorting to spraying chemicals. The French phrase lutte raisonée (“reasonable prevention”) makes the most sense. Sustainable farming includes taking care of your employees; being socially responsible; recycling; having animal habitats (like installing owl boxes rather than poisons for rodent control); conserving soil, water and energy; and using alternative energy sources, including solar power.

Spanish reserve wines to try

Organic

Organic may be the easiest to explain. Organic farming prohibits the use of synthetic pesticides, herbicides and fungicides, as well as chemical-based fertilizers, on or around vineyards. The vineyard owners use natural substances to fight vine problems and beneficial insects and birds to control pests. Genetically engineered crops are forbidden.

Labeling terms include “made with organic grapes” or “made with organically grown grapes,” and wines labeled with these terms allow low levels of sulfites to be added – less than 100 parts per million – in the completed wine. Wines labeled “organic” may not add sulfites. All wines contain sulfites, as it is a naturally occurring byproduct of fermentation and harmless unless you are hyper-allergic to them.

When looking at most non-organic vineyards, you will often see nothing between its rows of vines – a complete monoculture – whereas with organic vineyards one might find yellow mustard, birds, insects, hawks and sheep grazing between rows, among other things.

Sauternes wines to try

Biodynamic

Biodynamic farming is a little bit harder to understand, but it is essentially organic taken up a few notches. It follows the philosophy of 1920s Austrian scientist-philosopher Rudolf Stein. Biodynamic manages the farm as a comprehensive ecosystem; it is holistic, self-sustaining and self-regulating. Biodynamic farming utilizes renewable natural methods to reinvigorate the soil and attempts to not deplete the earth’s resources. Planting animal horns filled with herbs and other compost in the vineyard and planning vineyard work according to phases of the moon have left some thinking biodynamic practices are viticulture voodoo, but these practices have been proven to help and improve the vineyard and certainly do no harm.

So “green” wine is better for the environment, but does this growing category make better wine? When you talk to most winemakers they will say that wine is made in the vineyard, which speaks to how important the quality and purity of the grapes used to make wine are. You can make great wine from great grapes, but you cannot make great wine from mediocre grapes.

It is generally accepted that vines are more balanced and are able to fight issues better because they are healthy and produce more consistent harvests when they are farmed “green.” Long-term costs are similar to conventional farming, despite initial conversion costs being higher. Some wineries may make the change in order make better wine, take care of the environment and/or provide a point of differentiation from a marketing standpoint with organic or biodynamic certifications, but many wineries do not even list that they produce their wine “green.”

Whatever the reason a chosen winemaker chooses to produce “green” wine, they are certainly leaders in a move toward greater sustainability, and we are all the benefactors of it.

WHITE GREEN WINES

Grüner Veltliner Nikolaihof  “Hefeabzug” 2012 (Wachau, Austria)

Nikolaihof is one of the oldest wine estates in Austria, dating back to Roman times. Today the Saahs family operates the vineyard in accordance with the regulations of the Demeter Association, one of the strictest control systems of organic agriculture. This Grüner Veltliner is straw/pale yellow, dry and medium-bodied and very crisp with Myer lemon, green apple, white grapefruit and a slight herbaceous tone with copious minerals. It is a refreshingly, delicious wine that goes well with oysters, cheeses and veal and is certified biodynamic, as listed on the back label.

Vernaccia Di San Gimignano “Simone Santini” “Tenuta Le Calcinaie” 2013 (Tuscany, Italy)

In 1987, Simone Santini planted 15 acres of organically farmed vernaccia, an ancient white grape variety, at Le Calcinaie, his Tuscan estate near the famous town of San Gimignano. He has since doubled his acres, and the winery is certified organic by ICEA, the Italian Institute for Ethical and Environmental Certifcation. Tis wine is pale yellow with green highlights. Te wine is dry, crisp and very linear. Tere are favors of citrus, apples and almonds, all in a compact medium-body that is quite tasty. Try it with roasted chicken and Milanese dishes.  Made with organic grapes as listed on the label.

RED GREEN WINES

Les Baux De Provence Mas de Gourgonnier 2011 (Provence, France)

Operated by Nicolas Cartier and his sons, the Mas de Gourgonnier employs biological farming methods, and grapes are harvested by hand. Tis wine is medium-purple with a nice smell of leather, earth, black currants, black cherries and Herbs de Provence. Te wine is dry, with medium tannins and a full body. Try with grilled meats or short ribs. Made with organic grapes as listed on the front label.

Monastrell Tarima 2012 (Alicante, Spain)

With an opaque purple color, this wine is big and rich with ripe fruit of strawberries, blackberries and blueberries. The favors of espresso, spice and licorice are found in this forward wine that is delicious with oven-roasted ribeye. Made with organic grapes as listed on the front label.

Cabernet Sauvignon Honig 2012 (Napa Valley, California)

The Honig Vineyard and Winery employs sustainable farming methods such as planting cover crops to nourish the soil; installing owl boxes for rodent control; mechanical tilling in lieu of spraying herbicides; using “sniffer dogs” to detect vine mealybug; powering their operations with solar energy; and drip irrigation. Tis Cabernet Sauvignon is dark purple with favors of blackberry, cherry, plum, allspice, vanilla and oak, all in a full-bodied frame with well-integrated tannins. Drinks well now but will improve with a few years of additional aging. Sustainably farmed as listed on the back label.

The Secrets of Chablis, a Northern France Wine Region

Bristol Bar & Grille Master Sommelier Scott Harper shares the secrets of the beautiful French wine region, Chablis:

For the longest time, the name Chablis conjured up sweet, cheap, white California bulk wine; the kind of wine, if it was the only wine offered, that would make the modern wine aficionado have a beer. American wine marketers stole the Chablis name from the Burgundy region of France, of the same name; they used the term Chablis for generic white wine that was extremely inexpensive and, as a result, very poor quality. If you were dining at a restaurant and asked for a glass of Chablis, you were likely requesting this super cheap white house wine. While most wine drinkers may recognize today that Chablis is not from California, they still are uncertain what Chablis is and are surprised when they find out.

The Region

Chablis is about one and a half hours southeast of Paris and is the northernmost region of Burgundy. In fact, it is one of the more northern fine wine regions on the planet. Chablis produces only white wine and is made from 100 percent Chardonnay. But the style of Chardonnay made there is quite different from the Chardonnay we experience from California or other new-world countries and other parts of Burgundy.

The northern climate is cool, and in cool climates, grapes produce wines that have tarter tasting fruit, moderate alcohol and high acid. They are light-to-medium bodied wines with more fragrance and elegance, and they tend to be more enjoyable with a wide range of foods. Additionally, the soil has a high content of limestone and contains millions of tiny marine fossils – remnants of a vast sea hundreds of millions of years ago. Tis soil – called Kimmeridgian – helps cause the wine’s acute minerality.

While a few producers use oak, the majority of Chablis producers do not. Some experts will say that Chablis is the quintessential expression of Chardonnay, as it is unadulterated by oak and expresses the fingerprint of Chablis and not the fingerprint of winemaking. While there are certainly exceptions, warm climate grapes produce wines that have very ripe and almost sweet-tasting fruit, high alcohol and low acid. They tend to be medium-to-full bodied, rich and powerful wines that are very enjoyable to drink by themselves or with simple foods. Trying a cool climate Chardonnay, such as Chablis, next to a warm climate Chardonnay, such as a Napa Valley, is an enlightening experiment that is definitely worthwhile.

The region of Chablis has an important hierarchy. There are four levels of Chablis, all of which are good but range from the lightest to the most bodied, complex and what is considered the finest: Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru. There are seven Grand Cru Chablis: Les Clos, Vaudésir, Valmur, Les Preuses, Blanchot, Bougros and Grenouilles. Aspect and soil are the determining factor in this quality hierarchy. In a cool climate such as Chablis, ripening is aided by better sun exposure of south-facing vineyards, such as the location of all of the Grand Crus vineyards and the best Premier Cru Vineyards. The previously mentioned Kimmeridgian soil is the soil of the finest Chablis vineyards and all of the Grand Crus. While most Chablis should be consumed three to four years from the vintage, a Grand Cru can develop aromas of dried honey, a broader mouth feel and multiplicity of favor for a decade.

The Wine

Chablis is an exceptional wine to pair with food. When pairing Chablis, think seafood. The naturally high acidity goes well with seafood but especially shellfish, such as oysters, shrimp and clams. Try the wines of Chablis with goat cheese and with roasted chicken as well.

Recommended Chablis

Drouhin Vaudon Chablis 2009

The Drouhin Family have been winemakers in Burgundy for over 125 years, and Chablis is their specialty. The wine is pale gold with green highlights. Dry and very crisp with the delicious bright favors of green apples, lemon zest and grapefruit. Linear and intense with enjoyable wet stone minerals that add a level to the complexity. Elegant, vivacious, fresh and medium-bodied. Drink as a flavorful aperitif or as natural accompaniment with seafood.

Scott is General Manager of the Bristol Bar & Grille-Jeffersonville and is Wine Director/Sommelier for the 5 Bristol Bar & Grille’s in Louisville and Indiana. Scott is a Master Sommelier and a Certified Wine Educator.