The Wines

1. Domaine Christian Binner,

Côtes d’Amourschwihr, 2016

Established in 1770, the Binner estate is among the environmentally conscious producers in Alsace that strive to push the technical limits of winemaking while remaining respectful of the nature that surrounds them. Winemaker Christian Binner vinifies without any added sulfur, even at bottling, and uses native yeast for fermentation. The quality of his wines has cemented a reputation as one of the most renowned natural winemakers in Alsace. A blend of pinot gris, riesling, muscat, and gewürztraminer, this wine is everything you want in an Alsace white. It is abundantly aromatic of stone fruits, flowers, and minerality, with the fruit flavors subtle on the palate with the minerality at the forefront. It has a wonderful roundness with just the right amount of acidity…a beautifully balanced wine. Certified organic, low-intervention, vegan.

2. Takatenjin “Sword of the Sun” Honjozo

Crafted from Yamada Nishiki and Haenuki rice, polished to at least 70%. Bright and refreshing, this sake is the perfect choice for daytime drinking and is the brewery employees’ drink of choice. The juniper botanicals and cucumber notes make it the perfect gin lover’s sake. It is named after the brewery founder who fought many battles near the ruins of Takatenjin Castle. It is very close to being a Ginjo but reined in by flavors and aromas to allow more easy drinking. Melon, pear, and banana drive the aromas and combine with a subtle sweet touch highlighted by a subdued acidity in the butter-tinged flavor. Great depth and plenty of complexity. Crafted by Doi Brewery, in Shizuoka. 

 
3. Salicutti Rosso di Montalcino 2017

A pioneer of the natural wine movement in Montalcino, Francesco Leanza, proprietor of Salicutti, was the first producer in Montalcino to attain organic certification. Podere Salicutti’s four hectares consist of numerous soil types, all farmed organically, leading to powerful yet balanced, ‘Burgundian-style’ wines. The estate’s Rosso di Montalcino (think of it as a Baby Brunello) is aged for 12 months, creating a firm yet easy-drinking red, full of red and dark fruit flavors, spicy wood undertones, and a lingering finish. 100% Sangiovese, grown in sandy clay and Albarese schist. Half of the vineyard planted in 1994, half planted in 2001. Fermented in stainless steel with ambient yeast. 18 day maceration on the skins and aged in 5HL casks for 18 months followed by six months in the bottle.

4. Craven Pinot Gris, 2018

Pinot Gris is not widely planted in Stellenbosch making this a relative rarity. These young vines are planted on an interesting sedimentary rock, cemented into a duricrust by iron oxides. Locally this red soil is called Koffieklip or Coffee Stone. These are usually the first grapes to come into the winery in early January. Their first vintage of this wine was made exclusively for personal consumption, but fortunately they have expanded. The grapes were destemmed and fermented in vat on skins for six days with occasional pump-overs and punch-downs. The wine is then pressed off into neutral barrel for élevage. Eight day macerating on the skin before being let free, producing a stunning rose tinted pale Salmon hue. Texturally fluid with sufficient powdery grip, backed up with hints of watermelon and floral cherry blossom. A delicious delight, full of clean clarity and freshness.

OUR HOSTS

Melissa J. Rodriguez is Executive Chef at Del Posto. After graduating from the Culinary Institute of America where she earned a degree in Culinary Arts, Melissa spent time cooking with Elaine Bell Catering and Oceana. In 2006, she was hired as a line cook at Daniel Boulud’s flagship Restaurant Daniel, where she quickly rose the ranks to sous chef. Melissa joined the team at Del Posto in 2011 where she was promoted to Chef de Cuisine in 2015. Two years later, she was tapped to succeed Mark Ladner as Executive Chef making her the first woman at the helm of a restaurant awarded four stars by the New York Times.

Jeffrey “Jeff” Porter is a NYC-based beverage professional with over 18 years experience in retail and restaurants. He specializes in wine and beverage education, restaurant operations and management. He is currently serving as the Beverage Operations Director for the Bastianich Hospitality Group. Jeff has spent many years in front of professionals and consumers alike in settings large and small. He has created everything fromtasting sessions to large academic seminars, as well as tours throughout the worlds greatest wine regions. He has been featured in numerous major food and wine publications, such The New York Times, Los Angeles Magazine, San Francisco Chronicle, Eater and The Financial Times. Wine Enthusiast recently named him one of their 40 Under 40 tastemakers, and he hosts his own traveling beverage show ‘Sip Trip’.