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OXFORD LANDING Pinot Grigio, South Australia, 2013

A 12.5% alcohol, 100% Pinot Gris fermented using indigenous yeasts in temperature-controlled stainless steel tanks and aged 7 months in tank (including 3 months on the lees with weekly stirrings). Copper-straw in color with good legs; dry, medium-bodied with balanced acidity and very light phenolics. Still fresh but richer-style Pinot Gris (I don’t want to call this “Grigio") more reminiscent of Alsace or Oregon than Italy. Lots of richer pear and fruity oat notes with enough citrus to keep it fresh and balanced. It is bottled under Stelvin so some bottles can be a bit “reduced” tasting when first opened but some swirling in the glass will blow that off. Think fresh fish, scallops, crab, pork, salads, and picnic foods. Can handle some Asian spice. Spec’s Score: 88.

Kaukauna Cheese Balls

Kaukauna cheese balls are some of the best appetizers around. They are all made with real aged cheddar and come in a variety of flavors. Smokey bacon, pepper jack, port wine and sharp cheddar are just a few. You can pair with your favorite beer of choice or don’t forget the wine. 10oz

Red Zone


12 oz lager
6 oz tomato juice
1 tsp lemon juice
Dash of hot sauce


Pour all ingredients into a glass and stir well.
  • Aug. 13: 2410 Smith St.-Ethan Wayne, Duke Whiskey, Signing
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  • July 31: 4720 Bryant Irvin-Wines of the World
  • Aug. 9: 4720 Bryant Irvin-Ron White & Alex Reymundo Bottle Signing

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