Hey there wine lovers of Keg n Cork.
After a 5 month hiatus I wanted to share a special wine with you.
First, I apologize for the massive delay. When I first started writing for the store I didn’t work there but Lionel kindly offered me a position as their resident wine specialist in June and I’ve been loving it ever since. Life has been very busy getting things within my vision of what I wanted the vino selection to look like, hosting and organizing tastings and events like “Robust Reds” and getting to know all of you.
It’s been super fun though.
So now I want to present the 2009 Bastianich Plus
I’m not a fan of their choice of “Plus” as the name of this wine as I think it can tend to be looked over for that reason, but it really is very yummy!
I’ve admired the little brother to this line the Bastianich Vespa Blanco because of its use of the uncommon grape Picolit which gives it this great twist of honeyed back palate so I was super excited when the rep for this brand brought me the “Plus”. I’m a huge fan of those weird and wonderful not-so-common wines that stand out against the rest.
If you’ve ever spent any time in the dessert wine section you’ll notice some commonalities in the wines you find there. The main terms you will see over and over again are “Ice Wine”, “Sauternes” and “Late Harvest” … these are all wines that drive a high dollar amount (if we speak in the store about this I can direct you to your best value). Don’t get me wrong, I love them, buy them (have 2 in my wine fridge at home at the moment) and wouldn’t ever change that. They are tricky to make and worth every penny.
A Short lesson….
Ice Wine: A type of dessert wine where the grapes are left to freeze on the vine, water freezes, sugars do not… allowing more concentrated sugars and flavor
Sauternes: Wines from the region of Sauternes in Graves in Bordeaux which is affected by Botrytis (noble rot), which causes the grapes to raisin with a result of more concentrated sugars and flavors.
Late Harvest: Wines made from grapes left on the vines longer than usual causing them to dehydrate and again result in more concentrated sugars.
Botrytis: (or Noble Rot) A fungus that grows on and removes water from the grapes, causing them to rasin, leaving behind the solids, like sugars, resulting in concentrated flavors and sweetness.
All of these wines have similar flavor profiles of dried apricot, pear, fig and apple. They are lusciously sweet and viscous wines.
What does this have to do with the wine I’m actually talking about?
The Bastianich Plus come to us from Friuli in Northern Italy and is made from 100% Friulano with 10% of the harvested fruit to undergo an additional period of appassimento (grapes left to ripen as long as possible, up until the end of the growing season)
These grapes are Botrytis affected; so much like the little lesson above the water is essentially dried out of the grape resulting in a sweet wine. This wine has good weight, offers apple, apricot, pear, slight cooked, toasty and some candied notes. You can happily enjoy now.
We retail this wine for $44.96 + tax.
The reason I think it’s such good value is that if you think about volume and cost…
A dessert wine is usually 350ml at anywhere from $27.00-$60.00
This wine is a full 750ml at $45.00
This is an interesting and delightful offering especially at this time of year when we are all getting cozy and either entertaining or being entertained. Perhaps use it as a pairing with turkey, pork, potatoes and anything fatty, alternatively offer it with dessert in substitution for dessert wine.
I really hope you give this wine a try. It is again… “Super Yummy”!!
Cheers for now