A WINE TO ENJOY WHILE COOKING & SNACKING ON APPETIZERS
2021 SKERK OGRADE
Sandi Skerk is an unheralded legend of traditional Carso winemaking… his Ograde field blend is a seamless beauty and performs equally as delicious by itself or with a wide range of food.

A WINE THAT PAIRS WITH THANKSGIVING DINNER
2022 DOMAINE DE ROALLY VIRE-CLESSE
Is it Chardonnay? Is it Riesling?!? It’s Viré-Clessé!! This extremely unique style of white Burgundy is properly championed by only a few producers and is one of the most versatile and underrated food wines of all time… it will hug the whole Thanksgiving table!!

A WINE TO SAVOR ON A DARK & STORMY NIGHT
2023 ETIENNE BECHERAS CROZES-HERMITAGE ROUGE
This is, as Hemingway said about the best of writing, a “true” wine. There can be no wine more expressive of this appellation and of the Syrah of the northern Rhone than this splendid bottle of joy. A wine of sublime concentration that gives definition to the term “goût de sèvre”, this is satisfying, pure and flat-out delicious. It bristles with fresh acidity at the outset, then with aeration settles in to display classic northern Rhone meaty fruit.

AN AFTER DINNER (OR ANYTIME REALLY) FORTIFIED WINE
NV RARE WINE CO. HISTORIC SERIES SAVANNAH VERDELHO MADEIRA
Madeira was at one time the most popular beverage in America, and the historic series is on a mission to remind us why… singular but familiar; challenging but cozy; and fully shelf stable?!? Madeira is not just for after dinner cigars… think cheese, oysters, plus a range of desserts and blow your friends minds…

THE ONE TO REACH FOR WHEN EVERYONE’S (FINALLY) AT THE TABLE
2022 Ψ PSI RIBERA DEL DUERO
Whether that’s Christmas dinner, a solstice gathering, or just a cozy night in with the people you love — this is the bottle to open at your most celebratory winter meal. Named after the 23rd letter of the Greek alphabet, Ψ Psi emerged from a thought that had haunted Peter since he first arrived in Ribera del Duero in 1990. He always felt that, though the region’s old vineyards had enormous potential, the median quality of local farming was poor. Historically, growers had been paid by the ton. In other words, because they were paid for quantity and not quality, they had little incentive to cut yields. And the excessive use of chemicals in this region gave substance to Claude Bourgignon’s vivid description of vineyard soils having less microbial life than the Sahara Desert. Peter realized that buying the oldest vineyards was unlikely, given the growers’ deep attachment to their land. But what if he could involve the growers in a cooperative project, to produce better, more natural grapes? And, at the same time, he could incentivize them to preserve their old-clone, labor-intensive, head-pruned vineyards? By providing economic incentives, and by actively engaging the growers’ passion for their land, he could achieve two goals: to obtain the kind of healthy, balanced fruit he desired, while also improving the health of the vineyards—and the wallets of their owners.

A BOTTLE TO RING IN THE NEW YEAR
2023 LUIGI GIORDANO BRUT NATURE NEBBIOLO ROSATO
New things can and do come from incredibly traditional regions, and Luigi’s grandson Matteo has created a very special and singular traditional method sparkling wine that defies easy categorizing… he had to make the first vintage in secret because he knew Luigi would not approve of his “little experiment,” but you can’t argue with something so delicious…

Wine boxes must be pre-ordered and will be ready for pick up from Multnomah Whisk{e}y Library BeTWEEN November 19TH-30TH