Wine Wednesday | January 8th, 2025

Selected by Daniel Kivel-Goldstein

Producer: Terralsole
Year: 2005
Varietal: Brunello di Montalcino, 100% Sangiovese
Price: $85

Color: Garnet with a Ruby core
Location: Italy, Tuscany, Montalcino, Siena

Tasting notes: Lush and fruit-forward, showcasing flavors of blackberry, plum, and sweet tobacco.​ It offers a round, velvety mouthfeel with well-integrated tannins.
Nose: Aromas of licorice, chocolate, and dried herbs add depth to the palate.
Food pairing: T-bone Steak, Ribeye, Porterhouse, Tomahawk, Bison.

What makes this wine special?
Having tasted hundreds of wines from Montalcino, this Brunello Riserva showcases some of the best of the region without the price tag of Biondi Santi which sells for more than 2x the price. Brunello di Montalcino showcases the beauty of an aged wine without needing a cellar of your own and provides an approachable introduction to dry reds. Sangiovese shows the weight of a California Pinot Noir with the complexity of a Bordeaux.

Selected by Richard McDaniel

Producer: Robert Mondavi (Reserve)
Year: 1991
Varietal: Cabernet Sauvignon
Price: $275

Color: Red, Garnet
Location: United States, Napa Valley, Oakville, ToKalon
Additional tags: Renowned Napa Valley Producer

Tasting notes: Beautiful just ripe fruit notes with “calm” tannins and great mouth feel.
Nose: Lush fruit notes, earthy, hints of Carolina Tobacco and pepper.
Food pairing: A slightly salty meat and cheese board.

What makes this wine special?
Drank in 2009 at what I believe was the peak of this vintage. The server decayed it without checking with me so we literally had 40 minutes to enjoy it before it was over aerated. It was fantastic!

Selected by Jesse Drury

Producer: Matsu EL PÍCARO
Year: 2021
Varietal: Tempranillo
Price: $12.99

Color: Red
Location: Spain, Toro, Zamora
Additional tags: Biodynamic

Tasting notes: Bursting with juicy blackberries, raspberries, and plums, with hints of licorice and a touch of wild herbs. The wine is fresh and fruit-forward, with soft tannins and vibrant acidity. It’s like biting into a handful of sun-warmed berries you picked yourself, still a little dusty from the trail.
Nose: Bright aromas of fresh red and black fruits, with subtle notes of lavender, fennel, and a touch of mineral earthiness.
Food pairing: Charcuterie with hard cheeses, grilled pork, and roasted vegetables.

What makes this wine special?
El Picaro is part of the "Matsu" trilogy, where there are 3 wines representing the age of the vines, and the complexity and wisdom that comes with age. This is the youngest.

I had a tasting with their whole line-up. Their more expensive stuff was great. It was dense, and complex and beautiful, but I had been drinking heavy wines all day. Then I tried this, and its youthful fruit refreshed my palate. It's so easy to drink and is just juicy and delicious. It's a simple and straightforward delicious crushable wine.

Meet the Experts

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 have 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

Richard McDaniel

Experience: Certified Sommelier- Master Court Of Sommeliers
Background: Richard has been in the Restaurant Business for 30 years working mostly in fine dining. Many of his wine programs and lists have received awards and recognition.

Want to get in touch?
https://www.linkedin.com/in/richard-mcdaniel-99a73741

Jesse Drury

Experience: Professional Sommelier
Background: Jesse has over 20 years of experience in the service industry, with a deep connection to wine. While pursuing his MBA, he ran a successful wine club at Boston University for two years. Today, Jesse serves as the sommelier and beverage manager at Bowery Meat Company in NYC, where he continues to share his passion for wine professionally.

Want to get in touch?
https://www.linkedin.com/in/jesse-drury-04832933/

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