White

Great Minds Drink Alike

This month, we had the pleasure of visiting Vintage Wine Bar, which is in the Midtown Village section of Center City Philadelphia. This French American bistro is a favorite of ours, as it features over 60 wines from around the world, and has amazing food, including their delicious cheese boards.

Our visit to Vintage was two-fold, as we were long overdue for an in-person catch up, and we have been wanting to try their wine flights for some time now. Vintage’s wine flights allow guests to sample three wines in 3 ounce pours. The two of us decided to try different white wine flights, one of which was featured during Philly Wine Week. Alexis ordered Vintage’s French Whites Flight, and Lauren ordered their Floral Whites Flight.

Before sharing more information about our wine flights, we want to highlight Philly Wine Week, which just recently finished. This annual event was founded in 2014 by leading wine bar operators in Philadelphia, in a collaborative effort to showcase the range, diversity, and quality of wine bars in the city. Since then, a group of industry professionals created a 501(c)6 nonprofit to create a fun, accessible, and educational wine-centric environment within Philadelphia, in order to promote the wine industry citywide. Philly Wine Week is now eight days of wine-driven events each Spring. The group also raises awareness of other wine events that happen throughout the city during the rest of the year.

Alexis
My flight was called The French Whites, and was featured during Philly Wine Week 2019.

First, I started with Touraine Chenonceaux ‘17, a sauvignon blanc from the Loire Valley, featuring notes of light lemon, wild flowers, with a crisp finish. It was refreshing– great for a warm day, and it was light enough to handle the shade we threw when discussing some of our latest stressors.

Next, I drank Domaine Jean Vullien et Fils ‘16. Specifically, I tried an indigenous grape varietal called Jacquère, which comes from the hillsides of the Combe de Savoie. This wine offered bold flavors of fresh pear, herbs, and orange zest, which I thoroughly enjoyed. It also served as a nice complement to the fig and gorgonzola bruschetta that I ordered (pictured below).

My final wine was La Tour de Gatigne ‘17, a Viognier blend from the Rhone Valley, that was silky and full bodied, with notes of apricots and tangerine. It is a pale yellow color, with intense aromas of nuts and white flowers, that finishes beautifully on the palate. It was a perfect, smooth end to my wine flight.

Lauren
I chose to take the Floral Whites Flight, as I prefer sweeter wines.

The first wine I tried was La Linda Torrontés ’17.  La Linda is a chardonnay, a clear yellow white wine, with an expressive floral nose, tropical fruity aromas and some grapefruit notes. The mouth entry is sweet and flowery, with white peach flavors and a touch of orange peel jam. It was delightfully fresh, fruity and very smooth.

The next wine I tried was Teruzzi & Puthod Vernaccia ’17. The time on the lees gives this wine complex aromas of flowers, citrus, and minerality on the nose. The palate offers a full-bodied and smooth wine with good acidity and richness. Flavors of oranges, white flowers and fresh herbs lead way to a lengthy finish.

The last wine I tried was the Storm Point ‘17 Chenin Blanc. This wine is freshly packed with nuance, playfulness and discovery. Savory and herbal aromas lead to subtle stone fruit and citrus blossom notes. This is accentuated by vibrant lemon zest sprinkled with sea water. This is textbook Chenin Blanc, featuring a mineral drive with ample weight balanced by poignant acid on the finish.

I enjoyed my flights to Argentina, Italy, and South Africa; they were all refreshing and memorable in their own right. All three wines were perfect matches with Vintage’s charcuterie plate, which includes cured and aged meat, chicken liver mousse, cornichon, and whole grain mustard.

As we made our way through our flights, we discussed our visions for future. We are constantly attempting to refine and define what success looks like for us individually, and how to lead mission-filled, impactful lives. We discussed the importance of setting boundaries and expectations in our personal and professional lives, and why it is imperative to be clear and direct about both. Although we never leave our conversations having everything figured out, we did agree that life is a marathon, and all we can do is strive to do better each day.

Our featured wine this month is Domaine Jean Vullien et Fils ‘16. Tasting notes can be found above! To learn more about this winemaker and their process, click here.

Sangria

Befriend the Bartender

At the end of July, we were invited to participate in a dinner event held at Barra Rossa, courtesy of SeatedCool fact: For every Seated reservation, they donate one meal to every child in need through ShareTheMealthe app from the United Nations World Food Programme. When you book reservations through the Seated app, you are rewarded in credit (that could be used for your next Lyft ride), for trying great restaurants like Barra Rossa. 

Seated provided us with free dinner and drinks, and we were impressed!! Not only was the food amazing, the drinks were a perfect, refreshing way to end a long work day. The bartender even whipped up a margarita for Lauren (pictured above), although it wasn’t on the menu.

  

A few of our takeaways from this experience:

  1. Try new things. We stepped out of our comfort zone to attend this event, and it turned out to be one of the best friend outings we’ve had in a while. While sampling Barra Rossa’s menu, we talked for hours, drank delicious sangria (more on that later…), and had some great laughs.
  2. Seek out community. We heard about this event through the Philadelphia Bloggers Network, which we recently joined after starting our blog. There’s something special about forming community through good food and drink.
  3. Befriend the Bartender!! Possibly the most important piece of advice in this post is to befriend the bartender. Not only did she make us custom drinks, but we also got the recipe for an awesome summer sangria. Which leads us to this month’s featured pairing…

Our wine pairing for August comes in the form of an end-of-summer sangria! Bright, fruity, with a strong finish, you’ll need the following ingredients for this drink:

Peach schnapps

Triple Sec

Pineapple Juice

Your favorite Pinot Grigio

Brandy (one suggestion is Christian Brothers Brandy)

 

Enjoy, and let us know if you have a favorite sangria recipe!