“Danubia is a border-less wineland situated geographically and philosophically between wine’s contemporary western position and its ancient Eastern origins.”
Join us in welcoming our friend Stetson from the Blue Danube Wine Company for a tasting of three wines from the mysterious, historic, and beautiful regions along the Danube River. 6-9 pm, we’ll be drinking wines, (hopefully) learning how to pronounce them, and enjoying She Wolf bread and cheese from Eastern District.
Crnko Jarenincan, Slovenia 2012
ONE of these days, something in the universe will give. Our bones will thaw and this harrowing winter will seem like a distant memory, like some old, dusty nightmare we awoke from long ago. On that day, I hope to see you in the park, soaking up the sun and drinking wine from plastic cups and revelling in the magical thing that is summer in Brooklyn. And that, my friends, is where Crnko comes in. This Slovenian field blend is named for the magical little village of Jarenina where the majority of this wine is consumed. It’s comprised of Laski Rizling, Sauvignon Blanc, and Ravenec, and comes in a liter bottle with a crown cap. In addition to being wildly convenient, it’s incredibly delicious. Bright, light, dry and fresh. A subtle breeze. A blade of grass. The light at the end of the tunnel. $15
J & J Eger Wine Co. Eged-Hegy Dulo, Hungary 2009
A joint venture between grower Janos Stumpf and Master Sommelier John Szabo, this 100% Kekfrankos (aka Blaufrankisch) is made as naturally as possible: “old vines, low yields, hand harvesting, no chaptalization, additives, or artificial methods of concentration.” The result is an old world stunner. From the importer: “Complex aromas of cranberry sandalwood and rose hips contrast its not so subtle minerality. Though grown in limestone it smells of granite. Rich without being overripe, the structured and savory almost herbal nature of the variety and its fresh acidity make this wine versatile for the table as well. Pair with herbed pheasant, lamb, pungent creamy cheeses and whole grain based dishes like barley or farro. For the authentic experience try Dr. Stumpf’s recommendation of wild venison sausage.” $24
Bibich R6 Riserva, North Dalmatia 2010
Fact: Zinfandel originated in Croatia. And this wine is living proof! An equal blend of native Croatian varietals Babic, Plavina, and Lasin, all genetic relations to Zin, are all co-fermented and aged 12 months in American oak to produce and old-world partner to a new-world fave. Concentrated, full and harmonious, spice-laden, with jammy fruit, tobacco, and dried herbs. WIld and exciting, and an amazing match for smoked meats. Oh you guys, I can hardly wait for the first BBQ! And since baseball season is about to go full swing, it’s worth noting that the back label states, “Serve at 61°F with mets, tuna, and cheese.” Who knew there were such passionate New York baseball fans in Croatia? (Go Yankees!) $21