Wine Wednesday | February 5th, 2025

Selected by Jaton Gunter

Producer: Arietta Quartet
Year: 2021
Varietal: Cabernet Sauvignon, Cab Franc, Merlot & Petite Verdot
Price: $79.99

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

Tasting notes: Blackberries, plum, black currant, sage, mocha, cassis, mint, blueberries
Nose: Graphite, sage, mint, lavender, nutmeg, mocha, plum, wet soil
Food pairing: T-bone steak, ribeye steak, prime rib

What makes this wine special?
This is a bold but balanced wine, perfect for the fall and winter months from one of my favorite producers.

Selected by Daniel Kivel-Goldstein

Producer: Georges Vesselle Millesme Grand Cru Brut Champagne
Year: 2005-6
Varietal: 90% Pinot Noir, 10% Chardonnay
Price: $99.98

Color: Gold with a yellow rim
Location: France, Champagne, Montagne de Reims, Bouzy
Additional tags: Sparkling

Tasting notes: Dry, medium body, medium minus alcohol, medium plus acidity, no tannin, creamy and toasty mouthfeel with a clean and crisp finish
Nose: Medium plus aromas of green apple, honeysuckle, pear, apricot, peach
Food pairing: Oysters/shellfish, caviar, fried chicken, mild cheese

What makes this wine special?
Georges Vesselle shares a winemaker with Dom Perignon, but this wine can be found for under $100. Experience what age adds to a champagne without breaking the bank!

Selected by Ethan Mitchell

Producer: Vina Mayu
Year: 2023
Varietal: Pedro Ximenez
Price: $19.95

Color: Pale Straw
Location: Chile, Coquimbo, Elqui Valley

Tasting notes: Crisp, refreshing palate with a medium body. Vibrant acidity with flavors of citrus zest, peach, and melon followed by a subtle minerality and hint of spice.
Nose: The nose presents a predominantly floral aroma of honeysuckle and peach blossom accompanied by notes of lemon and lime.
Food pairing: It's an excellent pair with shellfish, roast chicken, goat cheese, and mild fish like Chilean sea bass.

What makes this wine special?
I love wines that inject innovation into a classic style. We mostly know the PX grape for its role in sherry. But this bottle is an inventive substitute for a Sauvignon Blanc or Pinot Grigio and is a great value. It's a testament to the variety of grape varietals.

Meet the Experts

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?
winestealoftheweek.blogspot.com
medium.com/@jatongunter
youtube.com/@jatongunter
x.com/JatonGunter
instagram.com/jatongunter

Daniel Kivel-Goldstein

Experience: WESET 2 wine and spirits, International Sommelier Guild Intermediate
Background: Daniel studied under Sommelier Massimo Copetti in Florence in 2019 before passing the International Sommelier Guild exam. He has been very fortunate to work with organizations such as Clothes to Kids to produce wine pairings for auction items such as wine boxes and paired wine dinners raising over $20,000. He has also worked to procure specialty bottles such as Tokaji Essencia and Scarecrow for clients, and has worked with companies such as Global Air Charters as a Sommelier in compiling in-flight menus.

Want to get in touch?
linkedin.com/in/danielkivel-goldstein

Ethan Mitchell

Experience: WSET 3
Background: Ethan was an actor in Philadelphia before moving to Charlottesville during COVID, where he discovered his passion for wine. He quickly immersed himself in the industry, working as a sommelier at both Trump Winery and The Clifton Inn. At The Clifton, he went beyond service, designing a comprehensive wine education program to elevate the knowledge and expertise of the staff. With a deep appreciation for the stories behind each bottle, Ethan brings a unique perspective to the world of wine, blending performance, education, and hospitality.

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