WELCOME!
Hi there! Thank you for visiting wine-sense online. We hope to be as interactive, passionate, and knowledgeable on this website as we are in person.
Our approach is simple. We keep the seasons in mind and pair to the foods we’re cooking with at each time of year. OK, so we might be over-thinking a bit. But that’s why you love us!
If you’ve shopped in the store, you know our wines move fast and the selection changes often. So be sure to check back frequently for latest finds, our new obsessions, and recently allocated bottles. We’ll also share upcoming events and sales so, you can grab them while they’re in stock. – Samanta
WS•Essentials
The perfect Oyster pairing! HOFGUT FALKENSTEIN
Ready for some reading?
Erich Weber and his son Johannes have been meticulously cultivating 13 hectares in Konz Valley, a side valley of the Saar River. Their farming methods are rooted in tradition, dating back to 1561 when the Friedrich-Wilhelm-Gymnasium wine estate was first established. The result is a collection of pure, distinctly dry, and racy wines that I’ve been fortunate enough to work with since their 2016 release.
Using ambient (natural) yeasts, Erich and Johannes allow their musts to ferment in old oak casks located in a deep, cool, and damp cellar with fabulously moldy stone walls. The result is a selection of wines that are either naturally dry (trocken) or off-dry (feinherb). When I visited their vineyards, I really got to experience how cool and damp the cellar was! But the stunning view made it all worthwhile. Their brilliantly-crafted and focused wines have continued to impress me over the years.
If you’re interested in trying these exceptional wines, act fast. I receive a small yearly allocation and they tend to go quickly.
NOTE FROM THE PRODUCER:
“The Webers neither chaptalize nor de-acidify any of their wines (including trocken and feinherb), and thus indicate all of these as Prädikatsweine (Kabinett, Spätlese, Auslese), which, pre-1971 Wine Law, were called Naturweine, or “natural wines.” They also shun cultured yeasts and yeast nutrients. (That’s why so few wines fermented dry in the 2018 vintage.) The Webers never use artificial fertilizers and are cautious of over-tilling the soil, two measures that can cause too much vine vigor and eventually lead to rot at harvest time.”
Wine and Stuff
In-depth Austrian Wines | Arik Colbath
Have you heard of the grape Blaufränkisch? This indigenous red varietal is primarily grown in the wine regions of Burgenland and eastern Niederösterreich, and is documented in Austria back to the 18th century. It later appeared in Germany as Lemberger (or more commonly Limberger) and in Hungary as Kékfrankos. At this tasting, we’ll be studying and enjoying Blaufränkisch, and also delving into other regions and grapes, as we learn more about wines from Austria at our tasting with Arik Colbath on October 1st, from 5 to 7.
SEPTEMBER Club•WS | red
The Club is available for pickup as of Thursday, September 3rd.
TEMPRANILLO
Located in the municipality of Alhambra, in the province of Ciudad Real, and has invested heavily in the land of wine par excellence: the Autonomous Community of Castilla-La Mancha, where half of Spain’s vineyards are concentrated… to learn more, join our club!
Food Pairings: Stuffed Peppers (see included recipe)
CARIGNAN
“My parents were winegrowers in Sancerre, so for as long as I can remember, I’ve been in direct contact with the world of wine. My brothers have also taken up the family baton. My passion for wine – a product linked to our culture and the French ‘art de vivre’ –.… to learn more, join our club!
Pairings: Grilled Salmon
PORTUGUESE RED BLEND
Tempranillo, Syrah, and Castelão from Alentejo. Parras Vinhos, founded by Luís Vieira in 2010 and based in Alcobaça, is a wine company with roots in generations of wine producers in Vieira’s family. Initially focused on the international market... to learn more, join our club!
Food Pairings: Pork
RED BLEND
The oldest references to Quinta do Gradil date to the end of the 15th century, in a royal document by King John II of Portugal, dated February 14, 1492. In the 16th century, Quinta do Gradil was a royal hunting lodge, where a vast fauna and flora abounded. Deer, partridges, hares, rabbits, and foxes were easily found there… to learn more, join our club!
Food Pairings: Grilled Sausage
GIFT BASKETS – THREE WAYS
We have three baskets to offer with some goodies inside. Elegantly wrapped and ready to gift.
• Bottle of red or white wine
• Notebook – wine-sense journal
• Stemless glasses – two
• Extra virgin olive oil
Basket combinations will vary according to price level:
• $65
• $85
• $120