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Wines for BBQ Night

With Fourth of July upon us, I wanted to choose wines that would pair well with BBQ foods. When I think burgers and steaks on the grille I want big reds with fruit tannin and whites that have a fuller mid-palate with a backbone of acidity.

Occipinti ‘SP68’ Bianco

Arianna Occhipinti is a star of Sicilian winemaking. She blends indigenous grapes from the island into wonderfully drinkable and powerfully stated wines. Arianna is niece of Giusto Occipinti who has been producing organic, indigenous, fresh wines since the 80’s. She did her first harvest with him when she was sixteen not having a clue about wine but loved it so much she decided to study oenology at University. This quickly proved counter-intuitive, since everything she had learned from her uncle (organic viticulture, hand-harvesting, native yeast fermentations) clashed with what she was being taught in school.

Undeterred, Arianna started making her own wine with just 1 hectare of abandoned vines in the commune of Vittoria. This white blend from the SP68 line is 50{8a779485a35888273496f0b72dc634490a1f8dcc316116b0257b1d61f66eee22} Zibibbo and 50{8a779485a35888273496f0b72dc634490a1f8dcc316116b0257b1d61f66eee22} Albanello, spending 7 days on skins for texture and then finished in concrete tanks. These grapes and the resulting wine are beautifully aromatic with a refreshing, food-friendly acidity and a clean and linear palate. Notes of grape and citrus zest.

Clos i Terrasses ‘Laurel’ Priorat

One could say that Daphne Glorian invented the modern Priorat as we know it and her Laurel is a prime example. Biodynamically farmed 75{8a779485a35888273496f0b72dc634490a1f8dcc316116b0257b1d61f66eee22} Garnacha, 20{8a779485a35888273496f0b72dc634490a1f8dcc316116b0257b1d61f66eee22} Syrah, and 5{8a779485a35888273496f0b72dc634490a1f8dcc316116b0257b1d61f66eee22} Cabernet Sauvignon are blended and aged in French oak tanks, French oak barrels, then clay amphorae over the course of 18 months. The resulting wine is intense with notes of blackberries, cherries, licorice and mint leaves. Like most high-quality Priorat, it can be aged another ten years or drunk straightaway with summer barbecue without regret.

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