Thursday February 27, 2020
Happy Leap Year! An extra day of drinking in 2020.!!! The weekend warm up says spring so we have started bringing in 2019 Roses!!!

Tattersall is kicking off our weekend tasting tonight at the back table sampling their goods tonight - don't miss it.

Allison from Maverick Wine Co. will be pouring some cool stuff tomorrow night + a bonus spirits tasting with Sharon from Bellboy. Don't miss that either.
The Next Big Basement Event:
Welcoming Andrew Jones-March 31st!!!
He's the winemaker behind many of our favorite mainstay labels here at the shop: Field Recordings, the Fableist, Alloy, Fiction and Wonderwall. You have the chance to hear his story and learn the wines. Get your tix while you can: link here.
ON THE TASTING TABLE THIS WEEKEND

Friday's Tasting: Allison with Maverick Wine Co. from 4pm to 8pm
Santo Wines, Assyrtiko, Santorini
Nacho Gonzalez, La Perdida, Godello, Galicia
Slo Down Wine Co., 'Send Nudes' Rose, California
Chateau d'Arlay, Pinot Noir, Jura
Miguel Torres, Cordillera Vigna Reserva Carignan, Maule Valley
Aviary, Cabernet Sauvignon, California

Bonus Spirits Tasting: Sharon from Bellboy 4pm to 8pm

Saturday's Tasting: Staff Picks from 3pm to 7pm
Still deciding. Will be inspired by whatever is looking good to us that day.
Check the Facebook in the afternoon to see the lineup.

As usual, all wines from the tasting table are available to purchase at a 10% discount.
STAFF WINE PICKS
What we're busy drinking this week.
2016 Maxime Magnon 'Rozeta', Corbieres FR - $41.99
Born a Burgundian, Maxime Magnon studied under the great Jean Foillard yet has chosen the south of France (Corbieres) to make his mark. He incorporates biodynamic and organic viticulture and uses carbonic maceration to draw out purity of fruit. Rozeta is a co-fermented field blend of Carignan, Grenache, and Cinsault. The fruit is the star of the palate showing beautiful red raspberry and dark berry fruit. In the background is mineral and dried herbs. This would work well with a Moroccan inspired lamb dish.
-Rob

2017 Koehler-Ruprecht, Pinot Noir, Pfalz - $24.99
This is one of the very few wines I repeatedly purchase. For good reason: it is delicious.. tart red fruits, a bit of earth, fresh and nervy. From a historic producer, well made in a classically old school way. No manipulation or additions and aged in old oak. I recommend drinking this every night.
-Madison

2017 Au Bon Climat, Santa Barbara County Pinot Noir - $28.99
I first became enthralled with Santa Barbara wines with my first sip of Au Bon Climat. The winemaker, Jim Clendenen, has influenced and mentored many star winemakers over the years. This Pinot Noir is seamless from start to finish. Bright red fruit, uplifted by a bright minerality. A satiny texture from the tip of the tongue to the back of the palate. Subtle spice notes. I could drink this every day for the rest of my life and never get tired of it.
-Mary

​2017 Cascina Radice 'Toto' Rosso, Piemonte - $12.99
This is a great value red when you crave a perfect Italian red to match with a Ragu Bolognese with Penne pasta. A soft aromatic bend of Barbera, Cabernet Sauvignon, and Merlot, it is rich and fruity on the palate, especially since it is aged just in stainless steel and does not touch any oak. However, it does avoid (happily so) any cloying qualities. It is just a very well balance, highly pleasing Northern Italian red blend from the beautiful Piemonte region, perfect for any rich red sauced pasta dish. Enjoy!
-Patrick
Chris' Spirit Picks & Recommendations
Roger Cline's Mexican Moonshine Tequila
Reposado: On the nose you get bourbon, honey and a subtle hint of agave. Honey dominates the front of the palate, followed by clove, and some faint fruit notes. There is a medium-to-long finish with oak and pepper. 
Añejo: lightly-creamy consistency. Honey with hints of bourbon and fruit on the nose. You can really taste the bourbon barrels on the palate with sweet flavors of honey, bourbon, caramel, and a hint of warm spice. The lengthy finish brought out oak and pepper overtones. 

Reposado Margarita:
2oz Reopsado, .75oz Lime Juice, .5oz Dry Curacao, .25oz Simple Syrup, Pinch of salt
Combine all ingredients in shaker, add ice. strain onto fresh ice in a lowball. Garnish with lime wedge

Anejo Old Fashioned:
2oz Anejo, .33oz Honey Syrup, 2 dashes angostura bitters, 2 dashes cherrybark vanilla bitters
Stir all ingredients in a mixing glass. strain into lowball. Garnish with a flamed orange peel.
TUESDAYS ARE FOR BEER.
On Tuesdays, we open some of our new releases and old favorites.
All beers sampled will be 10% off!