| Welcome again to the latest edition of the Jace Wines e-Blast Newsletter. Thanks for the purchases, and thanks even more for the excellent feedback. We have provided your feedback to Alessandro Pascolo, and he is impressed with the willingness of our customers to share their “excellent” opinions. If you have any specific questions for Alessandro, please let us know – and, if sensible, we will publish the question, and his answer, in a future newsletter.
San Diego Private Tasting Scheduled. We have scheduled a private tasting of all the Pascolo and Rynnhof wines for Friday, March 23, 2018, from 4:00 – 5:30 p.m. at San Diego Wine Storage, 5330 Metro Street, San Diego, 92110. Located off Linda Vista Road, across the street from the “Home Brew Mart,” the birthplace of Ballast Point Beers. Chris has to leave at 6 p.m. sharp to catch a flight, so come on the early side. Local pick-up available. SPACE IS LIMITED, RSVP REQUIRED. RSVP to Chris by Tuesday, March 20, 2018 — [email protected]. Bridget and our colleague Mark Burgess will be there also.
Weißburgunder– Pinot Bianco 2.0. Weißburgunder is the German translation for White Burgundy, referencing the simple history of Pinot Bianco — it is a mutated cane of Pinot Noir (Burgundy) that produces white fruit. As Pinot Noir has gained in popularity, chefs the world over have been serving that red wine with various styles of broiled salmon — the fat content in the salmon mirrors the fat content in lean pork, and the French have always matched Pinot and pork. Many of you that purchased Pascolo’s Pinot Bianco have written that it was a “perfect” pairing with salmon, especially cedar-plank salmon. So, why another Pinot Bianco, you ask? First, it is our “go to” white wine — with a body and unctuousness like the Pinot Noir that it really is, we love the depth of flavors in this wine. And, it’s just so cool to be drinking white wine from mutated canes of a red wine grape anyway, right? Second, we loved the noticeable, yet subtle differences in Nathalie’s style of Pinot Bianco. Again, pure mutated canes of Pinot Noir, no unknown added grapes here. The nose smells of green apples and apple blossoms, and there’s a clean minerality in this wine, with modest acid, leaving more of a pear- and apple pear-like syrupy quality to it. When we tasted this wine, we both thought it was a perfect match to seared scallops or sablefish with citrus buerre blanc sauce and creamy mashed root vegetables. Chris is salivating at the thought. Nathalie’s spirit shines in this wine — it’s the perfect wine to enjoy as the sun starts to share its spring warmth.
FEATURED THIS WEEK: 2016 Ansitz Rynnhof Weißburgunder |
This project has allowed us to develop nice friendships with our winemakers and their families. They are supporting us in our endeavor to create our own wines that blend select lots of their varietals amongst themselves, creating something unique. At first, both Alessandro and Nathalie thought we (Chris, really) was crazy (he is, but you already know that). These winemakers are purists. Yet, each of our family blends is designed to enhance and focus on a component of the original wine. For example, we were so impressed with Nathalie’s Pinot Bianco, that Nathalie helped inspire our own version, coming this summer, which will pair Pinot Bianco with a touch of Sauvignon Blanc to enhance its minerality, and add lemongrass notes.
