12 Days of Christmas Runs December 11 to 22

There is no question that Carpe Vino’s “12 Days of Christmas” is our most popular promotion of the year.  Each day, starting December 11th  and ending on the 22nd, we’ll have a killer deal on offer.  And it’s not just about wine. . .we offer other very cool options that you’ll just have to wait to learn about.

If you are on our email list (separate from Wine Club) and you don’t receive the information, check your spam file or send us a note and we’ll double check.

Drew and I look forward to this program each year. . .even though it is a ton of work, we love to see the joy on our customers’ smiling faces when they score a great deal!

Every Day Should be “Small Business Saturday”

Black Friday and Cyber Monday are phenomenons I’ve learned to live with. . .two manufactured, commercial hypefests designed to induce easily led consumers into believing they are getting huge deals. . .so they stand in long lines or rush to their computers to spend like drunken sailors.  Ok, I get it.

What I don’t get is American Express Corporation’s promotion of “Small Business Saturday,” set this year for November 30, the day after Black Friday.  American Express is urging everyone to shop at small businesses in their communities.  Wow, what a wonderful expression of big-business love.


The way I interpret this is Amex is throwing small business a one-day bone.  The other 364 days go to the big guys—the box stores, chains and their beloved luxury brands.  Us mom & pops get one day. . .big freakin’ deal.

The real driver behind this Amex promotion is to subliminally convince viewers to use their American Express plastic. . .that and nothing more.  The rest is lip service.

If I had my way, I would not accept Amex cards for purchases at Carpe Vino because the service fee is so much higher than Visa or MasterCard (but we do so happily if that’s our customer’s plastic of choice).  Amex provides the same basic service as the others. . .and for this their customers are required to pay their balances in full every month.  Such a deal.

At Carpe Vino, every day is Bend-Over-Backwards-for-Our-Beloved-Customers Day.  Come in and we’ll prove it.


When you take advantage of Carpe Vino’s “12 Days of Christmas” promotion, we suggest you try to stop by Old Town on Saturday, December 14, or on the 21st when the historic district’s “Country Christmas” will be in full swing. Join the fun from 5 until 9 p.m. when there will be Christmas entertainment, vendors and tasty tidbits. It’s always a great evening for families. Photo By Kurt Bertilson


turkey.093524This coming Saturday marks the last complimentary Wine Club member tasting before Thanksgiving holiday week.  This month we have tantalized and excited many of you with fine wine selections.  This Saturday’s tasting represents a collection of some our best wines thus far.  And we got new ones that will absolutely please and invigorate the senses!

Thanksgiving Day is a week away and you won’t want to miss this Saturday.  Word to the wise: Arrive Early!  Our complimentary wine tasting ends promptly at 4pm.  (Please remember two person maximum per wine club membership.)

This week I will have one bonus wine that is “off the charts” fantastic!   All the wines will certainly delight your palate and pair superbly with Thanksgiving grub.  The best part of it is that we will always have a six-bottle discount on all wines offered, guaranteeing maximum savings!  So…don’t wait until November 27th to get your wine for the Big Feast!
Here is what we will be pouring…

Bohigas_brutcava-152x362.130758Bohigas Cava NV Brut (Spain)

$14.99/Bottle or $13.99/Bottle on 6+

“Wine Advocate” Tasting Notes: 90 POINTS
“My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees before disgorgement. It is an excellent value for consumers looking for alternatives to French Champagne. Lemon/lime, crushed rock and white currant notes are present in this crisp, elegant, refreshing, zesty, dry sparkler. Hints of wheat thins and brioche add complexity. Enjoy this medium-bodied offering over the next 1-2 years.” –Robert Parker




Prisoner Wine Company “Blindfold” White (California)

$29.95/Bottle or $26.95/Bottle on 6+blindfold

“Wine Advocate” Tasting Notes: 93 POINTS
“A distinctive combination of 35% Chardonnay, 20% Roussanne, 20% Viognier and small quantities of Riesling, Semillon, Marsanne and Grenache Blanc, the 2012 Blindfold is a sleeper of the vintage. Reminiscent of the Sine Qua Non whites from further south, it bursts with honeyed, caramelized white fruits, rose petals and pineapple. Medium to full-bodied with good acidity, brilliant purity and a delineation that is uncommon for a wine with so much flavor, this beauty should drink well for 2-3 years. I hope we see more blends such as this.”




Saxon-Brown “Durrell Vineyard” Chardonnay 2009 (Sonoma Coast)

SaxonBrown_Chard09$47.95/Bottle or $30/Bottle on 6+

Winery Tasting Notes:
“Our 2009 Durrell Vineyard Chardonnay is made in our favored Burgundian style,highlighted by fresh citrus notes and a lovely wet-stone minerality. The 2009 vintage imprint is found in the slightly amplified lemon curd, pot de creme character. The perfect summer wine – with or without food.”






Morgan “Twelve Clones” Pinot Noir (Santa Lucia Highlands)Morgan_TwelveClonesPinot12

$27.95/Bottle or $21.95/Bottle on 6+

Winery Tasting Notes:
“This special wine demonstrates the power and finesse of Pinot Noir from the Santa Lucia Highlands. It displays aromas of black cherry, cola, and anise. Flavors of cranberry and pomegranate are complemented by notes of dates and sweet spices. Perfectly poised fruit/acid balance make this incredibly food-versatile. It is a wonderful accompaniment to roast chicken and grilled salmon, as well as almost any duck, beef or lamb preparation.”




Fisticuffs Cabernet Sauvignon 2010 (Napa Valley)

Fisticuffs_cab11$27.95/Bottle or $24.99/Bottle on 6+

Winery Tasting Notes:
“The 2011 Fisticuffs is a classic Napa Valley Cabernet with a touch of Petite Verdot and Petite Sirah. Aromas of dark chocolate, black cherry, cedar, and rose complement a mouth coating palate of vine ripened blackberry and raspberry jam. The tannins are fine-grained and expansive, and slowly yield to mocha and candied pecans on the finish.”





Gregory Graham Zinfandel 2010 (Lake County)

$24/Bottle or $21.60/Bottle on 6+GregoryGraham_Zin10

Winery Tasting Notes:
“Ripe raspberry fruit with hints of dark chocolate, lavender and spearmint. Thick flavors of juicy ripe raspberry fruit puree with hints of orange zest and ginger.”



If you made it this far…you will be surprised and delighted that I will be pouring a very special cabernet sauvignon from Napa Valley.  This wine will truly be a treat to taste.  Here’s a hint: “Blueline” If you are up for it, this will be the best discounted wine of the lot!

If you have any questions…feel free to contact me at your earliest
convenience by replying to this email or calling me at 530-823-0320 x105

Also, if you can’t make Saturday’s tasting but want to purchase some of these wines…feel free to use our online order site and enter “JayJ” in the Order Notes Section to make sure you receive the best discounts available.  Hope to see you here!


Let CV Help Decide Those Perfect T-Day Wines!

turkey.093524With Thanksgiving only 2 weeks away, be ready, and stop by Carpe Vino this weekend to try the next lineup of palate pleasing holiday wines.  This Saturday, November 16th, marks another complimentary tasting event for Wine Club Members Only (two per membership).  Last Saturday’s record turn-out, has proven that  these events are an instant success.  Word to the wise: Arrive Early!  Our complimentary wine tasting ends promptly at 4pm.

This week, again we will be pouring wines that all play into the Thanksgiving motif.  In addition, I will have bonus wines that will surely “WOW” any get together on the “Big Day.”   So, for the next two Saturday’s, we will have wines that will certainly delight your palate, and pair excellently with Thanksgiving Grub.  Furthermore, the best part of it is that we will always have a six-bottle discount on all the wines offered, for you to be able to get the maximum savings!  So…don’t wait until November 27th to get your wine for the Big Feast, although at Carpe Vino we always have you covered, come early and save time that week for friends, family, and celebration.  Here is what we will be pouring…

gruet_brutrose-152x362.094842Guret Brut Rose NV (New Mexico)

$15.99/Bottle or $13.99/Bottle on 6+

Winery Tasting Notes:  “This nearly garnet Rose, like all our non-vintage sparkling wines, is aged 24 months en tirage. It has a lovely, bright floral bouquet with hints of strawberry, raspberry, and cherry. On the palate, it is rich and fruity in a dry, Brut style. The flavor of berries continues on the palate, revealing more strawberry, raspberry, cherry.”








Morgan “Highlands” Chardonnay 2011 (Monterey)

$21.95/Bottle or $18.95/Bottle on 6+

Winery Tasting Notes:  This focused, elegant Chardonnay’s aromas feature tangerine, nectarine & almond. On the palate, the rich flavors are complemented by a light touch of toasty oak and refreshing citrus with bright acidity. Incredibly food-friendly, the 2011 Highland Chardonnay is a perfect match with cream-sauced pastas, roast chicken and pork, and seafood.”





Rombauer_MerlotCarn-152x362.100212Rombauer Merlot 2011 (Carneros)

$31.95/Bottle or $24.95/Bottle on 6+

Winery Tasting Notes:  “Deep ruby color with a crimson hue. Subtle nuances of cherry and mint aromas support an abundance of mulberry and plum fruit. A soft and supple bouquet of lush plum, cedar and hints of blackberry are framed with silky tannins. Blueberry essence builds on the back palate for a smooth finish.”








Ahnfeldt “Provocative” Red Wine 2011 (Napa Valley)


$31.50/Bottle or $27.95/Bottle on 6+

Winery Tasting Notes: 82% Cabernet Sauvignon, 8% Syrah, 4% Cabernet Franc, 4% Petit Verdot, 2% Merlot

“With dark ruby red colors and a hint of purple at the rim, the bouquet is brimming with sweet cherry and milk chocolate, as well as caramel and cinnamon in the background. There are also hints of currant and sandalwood. The entry is smooth and balanced with medium body and flavors echoing the bouquet. The evolution is seamless with fine-grain tannins and ample acidity. The finish is very pleasing with a good length and balance.”





If you made it this far…don’t be surprised if I throw in an extra bottle or two to taste  In fact, I already know what I am gonna pour.. Here’s a hint:  Vroom Vroom!  If you are up for it, they will be wines that you surely won’t want to miss.

If you have any questions…feel free to contact me at your earliest convenience by replying to this email or calling me at 530-823-0320 x105

Also, can’t make today’s tasting but want to purchase some of these wines…feel free to call me as well!  Hope to see you here!




Last Prix-Fixe of 2013 is a Trip to Espańa

I’ve got a lot riding on this dinner, and I am determined it will be perfect.

Carpe Vino’s “España” prix-fixe event that runs from November 19 to 24 is the culmination of planning that began early in March, continued with a two-week trip to Spain in October, followed by a winnowing process to select just the right wines to pair with Chef Alexander’s four-course menu (which you can view by clicking here).

We’ve been featuring monthly prix-fixe dinners for three years, and this is the first time I have ever nudged my way into the Chef’s world to consult on a menu.  I had some general ideas about what should be included, but I also insisted on one dish that I encountered in Santo Domingo—the appetizer Pimientos del Piquillo Rellenos.  More about that later.

The cuisine of Spain I encountered ran the gamut from rustic to refined, but most of it was rather simple, straightforward preparations that focused on hearty cuts of meat—not counting the more modest portion sizes presented with tapas dishes.  Remarkably, fresh vegetables—especially salads—were not routinely served with meals.  The ladies in our 20-person group rebelled, and we were finally able to solve this problem by ordering ahead.


Our group gets ready to taste wine at Remelluri, a beautiful estate in the heart of Rioja.

I sat down with Chef Alexander to interpret his dishes (his creations, not mine!), especially those that are unique to Spanish cuisine.  You’ll be pleased to know that many ingredients for this menu are imported, especially the Spanish olive oil, which was the cover story of last month’s Wine Spectator magazine.

Here’s a course-by-course, detailed rundown:

First Course (choice of one):

Selection of Classic Tapas:  Back in the day, some clever Spanish restaurant owner figured out how to keep insects out of his customers’ wine glasses:  cover them with a piece of bread.  Eventually, toppings of all kinds—mostly simple—were added and tapas was born.  Even today, many bar owners provide free tapas when you sit down at a table, as long as you order wine.

All of Chef Alexander’s tapas selections are served either cold or at room temperature on a single plate, starting with the classic Serrano Ham, imported from Spain and shaved thinly.  Next, Pan Con Tomate is toasted bread rubbed with tomato pulp (I observed our Spain guide, Cesár, make his own version at breakfast one morning).  Also served is a skewer of Manchego cheese imported from LaMancha plus Tortilla Español, a classic dish of potato, onion and eggs that Chef described as a sort of Spanish frittata.  Completing the presentation are a couple of Boquerone Stuffed Olives, Spanish olives that are slit and stuffed with house-marinated white anchovies prepared with olive oil, chili flakes and lemon zest.

La Bomba de Barceloneta:  Spain is a country that has suffered through a long history of war, including persistent separatist factions that have often resorted to violence.  This dish—the signature tapas of Barcelona—was created to represent a weapon of war; it resembles an 18th century bomb—a round device with a fuse, packed with shrapnel.  Tastes better than it sounds!

It starts with a mixture of ground beef and pork rolled into balls, then surrounded by a potato mixture that is breaded and then deep-fried.  It is topped with Bravas Sauce (chilis) and Aioli, a traditional garlic mayonnaise.  These things are so tasty they’ll blow your mind!

Pimientos del Piquillo Rellenos:  If I had to choose a favorite dish from my visit to Spain, it is this one.  It starts with beak-shaped, sweet red peppers indigenous to Spain.  Chef fire-roasts the peppers, and then stuffs them with a mixture of whipped salt cod (Bacalao) with garlic, thyme, olive oil and cream.  Potato is used as a binder, whipped until light and fluffy.  The stuffed peppers are then warmed through, served with wild arugula and drizzled with Arbequina Spanish olive oil.

Second Course (choice of one):

Galician White Bean Soup:  Our Spain tour took us to the wine regions of Rioja, Navarra, Ribera del Duero and Priorat.  We did not go to Galicia in the northwest corner of Spain (where Portuguese is spoken), but this dish is a wonderful representation of Spanish peasant fare.  It is a hearty fall soup, made with imported, dry-cured Chorizo, kale and saffron. . .the source of the orange tint to the dish.

Mixed Fall Lettuces:  This is a classic fall salad featuring Spanish goodies:  Valdeon Blue, a soft cow’s milk cheese sourced from León; fennel; the world’s most highly prized almonds, Marcona; and Membrillo puree that Chef Alexander imported from Spain and then added a bit of vinegar to balance sweetness.

Main Course (choice of one):

Seared Dayboat Scallops:  The tasty mollusks will be prepared perfectly to rest on a bed of Bloomsdale spinach (that’s the variety) sautéed with raisins, pine nuts and diced apple.  Served with caramelized cauliflower and pine nut praline (a puree sauce).

Slow-cooked Lamb Shoulder:  Lamb is another staple on Spanish tables.  We source ours from a ranch in Dixon; it is braised for eight hours in red wine from Rioja.  Served with braised chickpea stew, imported chorizo poached in red wine from Rioja, Nantes carrots and drizzled with parsley oil.

Crispy Pork Belly “Lechón” Style:  Roasted suckling pig is called “Lechón” in Spain, and we had it twice during our tour. . .crispy and delicious.  The most memorable experience was at a restaurant in Segovia in the shadow of a Roman aqueduct called Meson de Candido.  In a flamboyant show, the pig was brought out on a platter, a proclamation was read and the maître d’ used a small plate to stab the poor animal into portions.  It took just a matter of a few seconds and then he tossed the plate on the floor, shattering into a hundred pieces.

That’s not happening at Carpe Vino, sorry.

We don’t have the facilities to roast whole suckling pigs, so Chef Alexander—inspired by the idea—is using pork belly, which he’ll roast in the same style, aiming for crispy, crackling skin.  A Serrano jamon-wrapped tenderloin slice is served alongside, with chestnut puree, dates, Jerez sherry and burnt orange jus. . .adding a Moorish influence (not counting the pork!).

Dessert Course (choice of one):

Classic Caramel Flan:  This dish is prepared with caramel on the bottom, covered with custard and then slowly baked.  The dish is then inverted and the caramel oozes over the sides.  Served with Maldon sea salt and candied orange.

Pastel Vasco:  This cake is associated with the Basque region and is often called “Gateau Basque” because of the substantial French influence in the region.  It is made in a mold with a layer of cookie like dough (rich and creamy with lots of butter) on the bottom, followed by a layer of custard, followed by another layer of dough.  It is baked and then served in wedges with quince poached in wine and vanilla, topped with crème fraiche.

The Fine Print:  Vegetarian options available; substitutions politely declined; no split dinners.


Punching down in Priorat: Ellen MacInnes applies muscle during a winery tour in this wine producing region south of Barcelona.

The Wines:

The basic reason for my tour of Spain was to search for new wines, and we found a bunch.  In fact, at every bodega we visited, I found wines I knew we could sell at Carpe Vino.  In next week’s email I’ll have a detail review of the wines available for the prix-fixe dinner, but here is the rundown (lots of Tempranillo in a wide range of flavors, styles and price points):

2010 O. Forunier Urban Ribera, Tempranillo Blend, Ribera del Duero
2007 Spiga, Tempranillo, Ribera del Duero
2009 Muga Reserva, Tempranillo, Rioja
2009 Vega Sindo, Cabernet Sauvignon, Navarra
2011 El Chaparral OV, Grenache Blend, Navarra
2007 Remelluri Reserva, Tempranillo, Rioja
2008 Marques del Campo, Tempranillo, Ribera del Duero

We’ll also be serving two house wines:  a 2009 Crianza from Rioja and a 2012 Chardonnay from Navarra.

Cost of the dinner is $49 per person, plus tax and tip.  This is our last prix-fixe event of 2013, so don’t pass up this brilliant opportunity.  Call 530-823-0320 or go to www.opentable.com to make reservations.



We’re Celebrating the Launch of Our “Shiner” Brand

Shiner WinesWhen it comes to developing new revenue streams for Carpe Vino, Drew and I were about tapped.  The business school mantra is “grow or die,” and we’ve worried about that for a lot of reasons:  The restaurant is maxed out in terms of seating; the Wine Club is still growing nicely but not at the heady rates of a few years ago (we’re just about ready to hit 1,000); we’ve run out of room to add more sales staff; and our e-store is performing optimally.  So how do we continue to grow our little enterprise in Old Town Auburn?

Easy answer—short answer—is launch our own wine brand!

And that’s what we’ve done this month by introducing Shiner Wine Company and our first wine is a 2008 Napa Valley Cabernet Sauvignon (Oak Knoll).  It sells right now at an established winery for $48 per bottle.  We’re pricing it at $35 retail; $30 for Wine Club members.  Buy six or more bottles and the price is $25 each. . .an astounding value for a wine of this quality.

By way of explanation, “Shiner” is the wine industry term for a finished bottle of wine that comprises the bottle, juice, cork and capsule. . .everything but a label.  We’re tapping into our extensive wine contacts across the West that we’ve developed over the last decade, and we’re aggressively seeking out the best wines we can find for our new label.

We’ve developed a win-win business model where we seek out winemakers with great wines (in partnership with a bonded producer), and then offer significant discounts to our customers designed to move the product quickly.  We will reveal vintage and appellation but not specific vineyard or winemaker.  Drew and I have an established reputation for honesty and delivering value, so we anticipate buyers will trust us and purchase enthusiastically.

That’s what has happened with our first Shiner release.  We blew through the first pallet (56 cases) in just a few days and we have another pallet on order.  We have our Shiner Cab open for tasting, so come in any time and try it yourself.

Moving forward, we’re on the hunt for new wines to showcase, so stay tuned.  For the full story on Shiner Wines, check out our website.

CV Trip to Spain Inspires España Prix-Fixe Dinner


Twenty wine lovers—all fans of Carpe Vino and mostly Wine Club members—rallied in Madrid in early October to embark on an 11-day wine tour of Spain’s premiere wine regions.  At the risking of falling prey to hyperbole, we had a fantastic time on every level:  a great group of wine lovers who jelled immediately; our guide, César Escuín (a former teacher and university-trained tourism expert) was brilliant and a delight; the wine and food were magnificent; the countryside was awesome; winery staffs immensely accommodating; and the Spanish people we encountered were uniformly friendly, polite and helpful.  If you have not traveled there, Spain should be on your personal bucket list.

One of my personal goals was to find Spanish wines to bring back to the shop, and I’ll have at least six of my favorites (and tour-group approved) wines to pair with Chef Alexander’s November prix-fixe extravaganza:  España, four courses with choices for $49++ per person. Chef Alexander has created a menu that will feature the rustic qualities of Spanish cuisine, refined with his personal touch.  Click here for the full menu; next week’s Window on Old Town will feature a dish-by-dish explanation from the chef.

Also I’ll have a complete list of the Spanish wines that will be available for purchase.

Stay tuned for details about our next international adventure:  we’ll be taking a group to tour the wineries of Argentina and Chile.  We’re working out details now, but we expect to depart in late April 2014, which is harvest time in the southern hemisphere.

Save the Dates for these Holiday Events at Carpe Vino

Wine Club Party

The 2012 Wine Club Holiday Party at the Blue Goose Event
Center was a wall-to-wall event!

Wine Club Holiday Party:  By the time the holidays are over, we expect to be right at 1,000 Wine Club members, a number we’ll hit because of gift-giving and because you have to be a member to attend our free Wine Club Holiday party.  Join now, and we’ll welcome you to the Blue Goose Event Center in Loomis on December 8th from 4 to 7 p.m.  We’ll be serving a buffet with wine.

We’ve extended the party for an hour this year because of the size of the crowd we anticipate.  We’re requesting that the folks who come early enjoy their meal and then make way for others who will be joining us.  No doubt it is going to be crowded, but we’ll do our best to make it a great experience for everyone.

Also, for those who attend, we’d ask that you bring canned goods to donate to the Auburn Interfaith Food Closet.  Last year, Wine Club members were incredibly generous and we managed to fill dozens of crates that went to families in need in Placer County.   In an era when so many people need assistance, we’re continuing this program this year.

Holiday Tasting:  Every year we host a free-for-Wine-Club-members tasting to preview wines that we’ll be featuring for the holiday season.  This year, the tasting is set for Monday, December 2, from 6 to 8 p.m. in the wine shop and Wine Mine.  We’ll have in the neighborhood of 50 wines open for tasting, with special discounts available that night.  You must be a Wine Club member to attend (two people per membership).  Hope to see you at this free event!

Wine Club Tasting Line-Up Saturday 11/2

Hope to see you between noon – 4pm

November is here and so are the great wine discounts here at Carpe Vino.  Last Saturday marked another successful day of wine tasting at CV.   If you still haven’t heard, we haved added another member perk for all of our active wine club members by providing 4 (or 5 depending on the month) additional days other than the first Monday of the month…to taste and purchase fantastic wines for absolutely nothing!  The skinny…its simple…every Saturday from noon-4p.m  we will be showcasing TWO whites (could include bubbles) and TWO reds (could include port) that we find to be outstanding values (across all price points)!  The best part is that we will always have a six-bottle price for you to be able to get the maximum savings!  So…if you are out and about this Saturday come on down and see me and I will be sure to delight your palate!  If you can’t make it Saturday, then come on Monday November 4th, as we will have 6 wines open for tasting, which also marks the first day that November Wine Club Selections will be available for pick up as well!  Here is what we will be pouring tomorrow…

Bohigas Cava Brut Reserva NV (Spain)

Bohigas_brutcava-152x362.130758$14.99/bottle or $13.99 on 6+

Wine Advocate: 90 POINTS

“My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees before disgorgement. It is an excellent value for consumers looking for alternatives to French Champagne. Lemon/lime, crushed rock and white currant notes are present in this crisp, elegant, refreshing, zesty, dry sparkler. Hints of wheat thins and brioche add complexity. Enjoy this medium-bodied offering over the next 1-2 years.”

Absolutely one of our “BEST-SELLING” wines in the house averaging nearly FIVE cases a week!  Not bad for a sparkling wine!!!




Farella “La Luce” Sauvignon Blanc 2010 (Napa Valley)

$19.99/bottle or $16.99 on 6+Farella_Coomsville_Sauv-152x362.131451

Winery Tasting Notes: “This sauvignon blanc has fresh lemon citrus with a touch of herbal flavors and a nice, long finish. The winery did not want to create an overblown sauvignon blanc; they instead look for delicacy and refreshment – both of which they have achieved. This is a perfect summer wine for times when you want an elegantly crisp sip.”





Brassfield “Eruption” Red Wine 2012 (California)

Brassfield "Eruption" Red Wine$19.99/bottle or $15.99 on 6+

Winery Tasting Notes:  Syrah, Malbec, Mourvedre, Petite Sirah

“The 2012 Eruption is rich and intense. The wine has aromas of fresh blueberries, toasted brioche, black cherries, and mocha, giving way to flavors that are jammy, ripe and unctuous. The palate explodes with blackberries, dark currants, and clove while it layers supple and round coating tannins, making the wine both hedonistic while simultaneously elegant. The texture of this wine is perhaps its most distinguishing trait – mouth-coating with an endless finish. Be certain to have a second bottle on hand, the first won’t last very long. Assuming you have to pair this wine with food, it will enhance bbq pork spareribs, filet mignon or Penne alla Amatriciana with fresh tomatoes, capers, onions, pancetta and pecorino cheese.”





Table 5 “White Label” Red Wine 2011 (Napa Valley)

$33.75/bottle or $29/bottle on 6+napavalleyRed_11_table5-152x362.132411

Winery Tasting Notes: “Table 5 is a food friendly blend that pairs perfectly with rich pastas, savory steaks and braised meats The color is deep purple with a nose of raspberry, blueberries and black licorice. The juicy fruit flavors follow through on the palate joined by ripe black currant a dash of spice and the subtle toast of French oak. All of this is buttressed by finely grained tannins that provide a long and ethereal finish.

An ideal restaurant wine with the structure to be the perfect foil for prime cuts of steakhouse beef, or any tomato pasta dish at an upscale Italian restaurant or a mushroom risotto at a contemporary Californian restaurant. Enjoy the wine on its own or with food to experience the best of what Napa Valley has to offer.”


If you made it this far…don’t be surprised if I throw in a 5th bottle to taste  In fact, I already know what I am gonna do.  Here’s a hint: Silver Screen.  If you are up for it, it will be a wine that you surely won’t want to miss.

If you have any questions…feel free to contact me at your earliest convenience by replying to this email or calling me at 530-823-0320 x105

Also, can’t make today’s tasting but want to purchase some of these wines…feel free to call me as well!  Hope to see you here!


More information
Carpe Vino (Find Us) 1568 Lincoln Way Auburn, CA 95603
Phone Number: 530-823-0320
Get Directions to Carpe Vino
Retail/Wine Bar Hours Tuesday - Saturday
Noon - 10:00 p.m.
Closed: Sunday and Monday
Dining Hours Tuesday - Saturday
5:00 p.m. - 9:00 p.m.
Closed: Sunday and Monday
Make A Reservation Guests must be 21 years of age or older.
Reservations are suggested for preferred seating, especially on weekends.