At Red Pump Kitchen, Sommelier TC Whysall is constantly looking for new (and more often than not, old!) wines to add to our carefully curated selection. Our wine program’s attention to detail, diversity of offerings, and nuance in flavor earned us a Wine Spectator 2018 Award of Excellence, perfectly complementing our rich Tuscan food offerings. We pride ourselves on having a wine for everybody, so get to know five of the newest additions to the Red Pump by-the-glass wine menu – and what dishes to pair them with.
Laurent Miquel, Albarino, Languedoc, France
Although Albariño is a traditionally Spanish grape, it was actually brought to Spain by French Monks hundreds of years ago. This wine spends 3 months on the lees (dead yeast cells that add body to the wine) in stainless steel. Languedoc is a coastal region in southern France, meaning that the sea breeze influences the region’s terroir and makes albariño perfect to pair with seafood. Expect aromas of grapefruit with floral overtones, with peach and lime dominating the flavor profile.
Pair with: Spaghetti alle Vongole
Albariño’s citric crispness pairs well with all types of seafood, including our classic Italian favorite Spaghetti all Vongole.
Il Casolare ‘Marche Bianco’ Verdicchio
Marche is a wine region located on the eastern side of central Italy, influenced by the Adriatic Sea. The region is known for their aromatic white wines based on local grape varieties. The crisp, lively, and high quality white wines based on Trebbiano and Verdicchio are the flagships of the production. This wine spends 3 Months in Concrete on the lees, and 3 Months in Bottle. Look for an aromatic expression reminiscent of lemon and grapefruit over a green apple background, a crunchy, mineral, yet refined attack, leaving a well-structured and balanced wine with notes of citrus.
Pair with: Halibut
This acidic and citric wine pairs perfectly with a meatier fish like Halibut, also complementing the light flavors of fresh summer squash and the herbaceous tarragon aioli.
This elegant Meritage blend is named after ‘Blue,’ a rooter at our sister property Pippin Hill Farm & Vineyards. Wondering what ‘Meritage’ means? Meritage is a name for red and white Bordeaux-style wines without infringing on the Bordeaux (France) region’s legally protected designation of origin. In this Virginia wine, you’ll find a nice blend of red and black fruits, with a touch of popcorn from the malolactic fermentation.
Pair with: Tortellini
Pork, mushrooms, and red peppers are three flavors that complement the mild spiciness and medium body of Cabernet Franc and Petit Verdot, the two primary grapes in Easton Blue – and our tortellini’s got all of the above!
Donati, Claret, Central Coast California
48% Cabernet Sauvignon, 45% Merlot, 5% Malbec, 1% Petit Verdot 1% Cabernet Franc
Claret is a traditionally term used for Bordeaux wines in Britain. It can be traced back to the 12th century and is believed to be linked to the French term ‘clairet’. This wine is 100% Stainless steel fermented then 100% Barrel aged for 20 months in mostly used oak. Find aromas of cherry, vanilla, and toast with flavors of candied cherry with soft tannins.
*90 points Wine Enthusiast*
Pair with: Meatballs al Forno
The slight spice from the sauce of the meatballs will play off of Merlot’s sweet qualities, while the Cabernet will stand up to the rich and fatty red meat for an all-star pairing.
Sassoregale, Sangiovese, Tuscany, Italy
Originating in Tuscany, this Sangiovese pairs beautifully with a bounty of items on Red Pump Kitchen’s Tuscan-inspired menu. Although Chiantis must be composed of at least 80% Sangiovese grapes, this wine is not a Chianti. This wine undergoes traditional vinification followed by malolactic fermentation and is aged briefly in small oak barrels. Look for cherry aromas on the nose with wild berries and moderate spiciness in this full-bodied wine.
Pair with: Grilled Eggplant
While Sangiovese typically pairs well with red meats and hard cheeses, our Grilled Eggplant is the perfect vegetarian accompaniment for this full-bodied wine. The creaminess of the white anchovy butter and the stracciatella, as well as the marinade and char on the eggplant, highlight the tannic acidity of the wine.
What’re you waiting for? Make a reservation and try these by-the-glass wines for yourself.