Wine Wednesday | February 26th, 2025

Selected by Jose Valverde

Producer: Alberto Orte "Atlántida Blanco"
Year: 2022
Varietal: Vigiriega
Price: $36.99

Color: White
Location: Spain, Vino de la Tierra de Cadiz
Additional tags: Rated 93+ by Robert Parker

Tasting notes: On the palate, weighty and lifted all at once, with a startling confluence of mineral, savory, and fruit flavors. Juicy tangerine and Meyer lemon lead to a savory, floral mid-palate, finishing with dusty mineral and a pronounced salinity, no doubt owing to its seaside provenance.
Nose: A complex, highly perfumed bouquet evokes orange blossom, fresh and dried stone fruits, and confit of Meyer lemon.
Food pairing: This wine pairs beautifully with richer seafood and poultry dishes. Ideal pairings include grilled mackerel with olives and fresh herbs, or oysters on the half shell.

What makes this wine special?
I chose Atlántida Blanco for its tribute to the history of Jerez, Spain. Made from Vigiriega, a nearly extinct grape, this wine brings back a lost era of winemaking, capturing the terroir of Cádiz in a way that’s both rare and evocative. Atlántida Blanco isn’t just a wine; it’s a journey into the past, offering an authentic taste of an ancient tradition.

Additional information
Alberto Orte, the producer, is a leading figure among Spain’s next generation of winemakers. Known for producing ambitious wines, he has focused his career on uncovering exceptional terroirs and reviving near-extinct grape varieties. Alberto’s work spans key regions like Jerez, Valdeorras, and Rioja, where he brings ancient clones back to life.

Selected by Jaton Gunter

Producer: Brown Estate (Chaos Theory)
Year: 2022
Varietal: Cabernet franc, Cabernet Sauvignon, Zinfandel, Merlot & Barbera
Price: $44.95

Color: Red
Location: United States, Napa CA
Additional tags: Red Wine, Full Body

Tasting notes: Juicy red cherries, some spice, frothy mouthfeel, round juicy tannins, and bull body.
Nose: Cherry, Northern Italian Leather, clove, cinnamon, anise, rose petals, pencil lead & vanilla extract.
Food pairing: Perfect wine for Thanksgiving. Turkey, a rich mac & cheese, pot roast, and flank steak.

What makes this wine special?
This black-owned winery out of Napa is famous for their Zinfandels, but this bottle shows how amazing they also are at producing world-class red blends! This bottle is a bit of a chameleon because of its ability to elevate most dinners.

Selected by John Harrington

Producer: Tarlant "Champagne Cuvee Louis Brut Nature"
Year: NV
Varietal: 50/50 Pinot Noir and Chardonnay
Price: $179.99

Color: Beautiful straw-gold
Location: France, Champagne, lieut-dit Les Crayons
Additional tags: Sparkling, Champagne

Tasting notes: Deep, complex, mineral forward, and impressively precise. The palate gives hints of almond cookie and lemon curd but stays incredibly focused and sharp through the attack. Beautifully composed, this champagne has a gentle saline undercurrent that makes it incredibly fun to pair with food.
Nose: Lemon peel, orchard fruits - like pear and green apple. Hints of honeysuckle and limestone. Fresh. Amazingly clean. Focused.
Food pairing: Oysters, Sushi, any raw seafood really. Cornbread and caviar, french fries, and fried chicken.

What makes this wine special?
House Tarlant is hugely cool in the history of Champagne; during the Champagne War, they were one of the big houses that led the port blockade to stop the illegal import of cheap grapes from Spain, and fought to preserve Champagne as we know it today - an artisan product made in a specific place, in a specific way. In a lot of ways, we owe modern champagne to Tarlant and their allies who chose to put an end to bad practices. Drinking their bottles is a way of reliving that history, and it makes me appreciate how delicious it is even more. I'm a history nerd, so sipping on something that helped define a modern category of wine - one of my favorites, in fact - brings me a huge amount of joy. I love bottles with stories like this one.

Meet the Experts

Jose Valverde

Experience: WSET Advanced
Background: With over a decade in wine and hospitality, José has led beverage programs, managed inventory, and driven wine sales at prominent venues like Flora Bar and Barcelona Wine Bar. Known for exceeding sales targets, streamlining operations, and delivering top-tier guest experiences, he specializes in training staff and enhancing team knowledge. His background includes WSET and Spanish Wine Educator certifications, alongside project management training, equipping him to manage both client-facing service and backend operations in a global wine environment. Fluent in Spanish, he brings strong communication and organizational skills to every role.

Want to get in touch?
instagram.com/jjvalverde

Jaton Gunter

Experience: Certified Sommelier with close to 20 years in wine
Background: Jaton started off as a blogger before becoming a private buyer for clients. Later, he became a Certified Sommelier, worked in Union Square at Wine/Restaurant, wrote and published a wine book called "Fruit In Glass" (2017), was nominated for "Sommelier Of The Year" (Wine & Culture Fest - made it to the top 5 finalists), collaborated with Chef Armando Tam on the cookbook "It's A Vibe" (Wine-pairings for each recipe), and became Wine Director at Calabash Restaurant and part owner of in-house Wine Bar (2024). Currently, he owns a publishing company and is working on his next wine book.

Want to get in touch?
x.com/JatonGunter
instagram.com/jatongunter
winestealoftheweek.blogspot.com
medium.com/@jatongunter

John Harrington

Experience: WSET 1
Background: John has a degree in Culinary Arts and an MBA in Hotels & Hospitality Management. With 25 years of industry experience, he holds a WSET Level 1 certification and brings a wealth of knowledge and passion to the table.

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