Jet Wine Bar

Philly's Global Vineyard.
We specialize in wines from emerging and lesser-known regions, as well as uncommon varietals.

We also have a selection of craft beers and a full bar.

Come see why we think we are Philly’s friendliest bar!

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By Charles R. Knight [Public domain], via Wikimedia Commons

    Explore This Wine:  Lovechild Pinotage, Fat Barrel Wine Co, South Africa

    The Grape:  Pinotage.  Pinotage is a viticultural cross made from two more-common grapes:  Pinot Noir and Cinsault.  The name “Pinotage” (as opposed to Pinotsault) is due to the South African name for Cinsault, Hermitage.  This cross was made in 1925 by a professor of viticulture at Stellenbosch University, Abraham Izak Perold.  The black berries are small and thick skinned. It produces red wines that often have a smoky component to them, and they are also earthy and fruity.

    The Wine:  Lovechild Pinotage, Fat Barrel Wine Company, South Africa.  This wine is made of 100% pinotage, grown on South Africa’s Western Cape near Paarl.  “Lovechild” takes its name from pinotage’s heritage, and the wine is produced by the Fat Barrel Wine Company, the Lovechild of American Bob Lynde. 

    Like a great pinotage, this has smoke on the nose.  It also has concentrated, dark berry flavors and a touch of chocolate.

    Fun Fact:  It is often stated that pinotage smells a bit like burning tar.  Interestingly, however, South Africa does not have the type of petroleum seeps and tar pits that make tar easily accessible.  This easy accessibility to tar – and its sticky, adhesive quality - was responsible for the untimely death of numerous animals around California’s famous “La Brea Tar Pits”.  Known and accessible seepages in the Middle East – particularly around the Euphrates – led to its early use as an adhesive by peoples living in Syria around 40,000 years ago*.  Lacking known tar outlets in South Africa, the earliest adhesives there were derived from mixtures of plant-gum, ochre, and fat; these were used to haft stone-tools 70,000 years ago**.  I wonder if they smelled like tar?

    Eat this with meat!  Try it with the steak or pork montaditos, or Spanish meatballs.  Available now for $8.5/glass.

    *Boëda LEet al. (1996Bitumen as a hafting material on Middle Palaeolithic artefacts. Nature 380:336338 

    **Lombard, Marlize (2007) The gripping nature of ochre: the association of ochre with Howiesons Poort adhesives and Later Stone Age mastics from South Africa. Journal of Human Evolution 53:406–419.

    Phill & Jill - Dreadnoughtus, Turkish & French Wines

    Turkish & Burgundian Wines, plus Dreadnoughtus, Ataturk, & modern Middle East just for fun… we are drinking wine, after all!

    Jill & Phill - Gascogne & Jumilla

    Gascogne & Jumilla are two great wine regions, and we have 2 great wines - 1 from each!  Listen as Jill & Phill sip a Sauvignon Blanc/Colombard blend, and a Monstrell. 

    http://www.toulouse-visit.com/var/ezwebin_site/storage/images/media/images/slide-vins-du-sud-ouest/45896-1-fre-FR/Slide-Vins-du-Sud-Ouest.jpg the Basilique St. Sernin de Toulouse

    Explore This Wine:  Vinum, Château La Colombière, France 

    The Grape:  Négrette. Named for its black berry color, it produces dark wines with a modest body, light in both tannin and acid.  The grape is specific to the Côtes du Frontonnais and its Fronton AOC, which is one of France’s smaller appellations, gaining that status in 1975.  It is located outside of the city of Toulouse in the country’s Southwest, in that dusty, windy stretch north of the Pyrenees, between the Bay of Biscay and the Mediterranean Sea.

    The Wine:  Vinum, Château La Colombière, AOC Fronton

    Made of 100% Négrette from 25 year old vines grown in its preferred soils of sand and clay.  The winery practices organic and biodynamic methods of production.  Fermentation was done in cement vats.

    This wine has ample funk and earth to do Négrette (and Southwest France) proud.  It has some wild, brambly flavors for a lively mouth of dried herbs and black cherry.  Its medium-light body makes it perfect for daytime, or anytime ;)

    Fun Fact:  Toulouse, the closest city to Fronton, is full of history.  One of its many historical monuments is the Basilique Saint-Sernin de Toulouse, or the Basilica of St. Sernin.  Its current form dates to the late 10th/early 11th century.   Its Romanesque vaults, buttresses and (probably later) gargoyles are temporally linked to the first Crusades and Pope Urban II.  One legend relates that Negrette has its origin in the Middle East, and was brought back to France by the Crusading Knights Templar. 

    Eat this with deviled eggs or the mushroom montadito for a perfect pairing.  Available now for $9/glass.

    Interested in hearing more about this wine?  Listen in as 1 Wine Dude, the Wining Archaeologist, and Phill Silverstone chat about it.

    Jill & Phill - Decibel Wines & Decibel Dan

    We chat with home-grown winemaker, Decibel Dan, who is now producing wines in Hawkes Bay, New Zealand.

    http://www.utile.fr/sites/default/files/imagecache/article_image/images/provence_cooked_tomatoes.jpg

    Wine Tasting Recap:  Wines for Barbeque!

    Wine, of course can be paired with anything: Cheez Its, TastyKakes – even TV shows for a non-food pairing.  But, there are also classic pairings that are often discussed and, more importantly, eaten and drunk together.  These include Sancerre and Oysters, Champagne and Caviar, Barolo and Truffles, Port and Stilton, etc.  None of those, however, comprise the typical, American, summer-time meal of barbeque.  Too often, the grilled, smokey, tangy meats off the grill are paired with beer – which certainly is tasty.  But, wine can be equally – if not more – tasty with barbeque, and can match the bold and spicy notes perfectly.  So what are these wines?  Bob Barrett, Certified Expert of Wine and our Global Vineyard Passport Series guide, came up with five different wines, from the classic barbeque wine, Zinfandel, to a more unique choice, Rose of Cannonau.  Here are all five:

     

    Argiolas SerraLori Rosato Isola dei Nuraghi IGT 2013, Sardinia  

    This rose is a blend of 4, native, red varietals: 50% Cannonau, 35% Monica, 20% Carignano and 5% Bovale Sardo from the Guamaggiore and S’elegas vineyards planted at 750 feet elevation.  Grapes are hand-harvested and vinified in stainless steel tanks, and skin contact is made for less than 24 hours. It has residual sugar of 1.9 g/L, which gives it just enough sweetness to compliment ingredients such as honey and brown sugar that are often used in BBQ recipes, but is below the level (2 g/L) required to perceive sweetness.

    This rose is fresh and very “drinkable”.  It has ample, red berries, including dark cherry. The body is full, with strong tannins for a rose.  Those characters and its spiciness make it drink like a red wine. 

    Winery itself recommends with barbeque chicken or ribs, and I can vouch for those options.  It would also be great with pork – especially one of Sardinia’s specialties, “maialetto”, or roasted piglet. 

    Everyone enjoyed this wine, and I think it was quite surprise to some to have a full-bodied, strongly-flavored rose.

     

    Graham Beck “The Game Reserve” Pinotage 2012, Western Cape, South Africa  

    Made from 100% Pinotage, the hybrid of pinot noir & cinsaut (hermitage) for which South Africa is known.  Grapes were hand harvested from vineyards in Franschhoek and Paarl.  Fermentation occurred both open and covered, with regular punch downs and pump-overs.  Portions of the wine were aged in 3rd and 4th fill barrels.

    The nose on this wine has very strong berry presence, as well as the typical “smoke” of the pinotage.  More fruit in the mouth along with some peppercorn spiciness, and soft tannins, with a nice mouth feel.  The winemakers attest this wine would be good with many foods, including a “good old fashioned barbecue”.  South African’s – and other southern African peoples – enjoy traditional barbecue over a “braii”, a grill over an open flame. Despite the fact that this wine’s label is an homage to an insectivore fox (!), it is most definitely a barbeque wine.  I guess we could try it with barbequed termites?

    Not everyone loves pinotage… but I do!  Though this was not as smokey, tar-y, and band-aid-y as some, it still proved a bit challenging for out tasters, about 50% of whom found its strong flavors a bit overwhelming. 

     

    Seghesio Zinfandel 2012, Sonoma County

    This is made from 100% zinfandel. Seghesio is one of the oldest properties in Sonoma County, and their first Zinfandel vineyard was planted in 1895. Fermentation occurred in both open and closed stainless tanks.  Maceration occurred for 8-12 days, followed by malolactic fermentation.  The wine was aged 10 months in American and French oak.

    This wine has deep, deep flavors of red fruits, cinnamon, tobacco, and Mexican (spiced) chocolate.  It tasted rich and full-bodied, plus a bit hot (ABV 14.8%).  The winemakers suggest pairing this with pizza, meats, and barbeque.  Zinfandel and Barbeque are truly a classic pairing – especially at Seghesio – as indicated by their annual Zin & BBQ Festival.  

    This wine was generally loved by all of our tasters who, at this point, were quite ready to get some roasted meat!

     

    TerraNoble La Higuera Vineyard Carmenere 2012, Maule Valley, Chile  

    This wine is made from 95% Carmenere and 5% Cabernet Sauvignon from the La Higuera vineyard, at an altitude between 200-400 meters in the Maule Valley. The wine is given a cold-soak maceration of several days, with frequent pump-overs. It is aged for ten months in a combination of stainless steel and French and American oak barrels, followed by an additional eight months of aging in bottle

    This full-flavored wine has a nose of mint and smoke, with a hint of bell pepper.  There are deep, fruit notes fig, and hints of dusty cocoa.  The oak also imparts a touch of dill-pickle tang.  The tannins are round and soft.  The winemakers note that this would be good with lamb, a common feature of the Chilean (and Argentine) Asado – which refers to the open grill (parilla) and the social event, itself.

    This is a crowd-pleasing wine, and was enjoyed by the majority of the tasters.

     

    Domaine Gueissard Bandol 2011, Provence, France

    This wine is made from a blend of 70% Mourvedre, 15% Cinsault and 15% Grenache.  The grapes are grown on ancient, terraced hillsides of limestone and clay soil on plots of land in Sanary sur Mer, in the heart of Provence.  Grapes are hand harvested, destemmed and sorted. The wine undergoes an extended maceration period of 30 days, and after 100% malolactic fermentation the wine is aged in oak barrels for 18 months.

    This is a beautiful, dark, rich wine, with a lovely garrigue nose.  It gives an immediate tingle on the tongue, followed by rosemary, black olive, dark-red fruits.  This wine has a ton of flavor and ample tannin for the rich fruits and for barbeque.  Bob thinks this wine would make an excellent pairing with grilled lamb chops with herbs de Provence or les tomates Provençales au barbecue, a dish of grilled, stuffed tomatoes.  Winemakers also recommend it with beef, game, and black truffles… J

    All of our tasters enjoyed this wine.  A lot.

    **************************************

    This was another successful tasting – thanks, Bob! – of five, flavorful wines.  All of them certainly would be at home on the picnic table with grilled meats and vegetables.  There was no overwhelming favorite, as the three, richer reds (the final 3) had almost equal numbers of proponents.  

    Jill & Phill - Gruner & Nero

    We drink 2 great wines with “color” varietal names… Gruner Veltliner and Nero d’Avola - both with black olive notes!  Green & Black. Austria & Italy. Jill & Phill

    Jill & Phill - Voodoo & Evil Twin

    Jill & Phill tackle Voodoo & Evil in the world!  or, listen as they chat and sip beers from Voodoo & Evil Twin…

    https://quentinsadler.files.wordpress.com/2009/06/chacoli-map1.jpg  Urdaibai Biosphere Reserve: http://www.bizkaiacostavasca.com/img/ocio/i_urdaibai.jpg

    Tasting Recap:  Iberian Summer

    How to stay cool in the midst of this hot, Philadelphia summer?  Drink refreshing wines from somewhere even hotter!  That was the philosophy behind our latest tasting, “Iberian Summer”.  For this tasting – part of our Global Vineyard Passport Tasting Series – we were joined by Eric Lopez:  wine expert, great guy, and Iberian Wine Brand Manager for Winebow Imports.

    Bodegas Emilio Hidalgo Fino Sherry

    Bodegas Emilio Hidalgo was founded in 1874, and is now run by the 5th generation of the Hidalgo family.  The bodegas is located in the Jerez de la Frontera in Adalusia.  This region has winters that are mild and wet, summers that are long, warm to hot, and dry, and an annual average of 133 days of sun. The Atlantic Ocean tempers some of this heat, and also lends salty and humid air that aids in the creation of flor – a vital component in fino production that you can read about here

    This fino is made from 100% Palomino grapes from aged soleras, sometimes 6 and 7 years old.  Eric informed us that this wine is produced en rama style, or “raw”.  That means that the the sherry is only lightly filtered at bottling, in essence leaving some of the oxidized flavors from the barrel’s flor. 

    Consequently, this has a wonderful nose – we were informed that the winemaker suggests “bay leaf”, but that was not really found.  There are, however, herbs and greens on the nose, to go along with the apple, nut, and – yes – slight turpentine that is a hallmark of fino sherry (in my mind, anyway).  It has a nice hint of salted nuts.  It is bone dry, with a lingering finish.  About 22 of the 25 people in the room enjoyed the sherry – even some who were not familiar with fino. 

    J. Portugal Ramos “Lima” Vinho Verde  

    Vinho Verde, which translates as ‘green wine,’ refers to the early drinkability of the wine rather than its color (which could be white, pink or red). The region is situated along the Atlantic Ocean and consists of a large granite plateau with many rivers running throughout. In fact this wine takes its name from one of those rivers, the river Lima. This river initially prevented Roman incursions through the peninsula, as the Romans believed it to be the river Lethe, one of the five rivers of the netherworld; crossing the Lethe would cause complete forgetfulness of one’s mortal life.  However, in 137 BC, the legions crossed after Decimus Junius Brutus proved that it did not cause forgetfulness and could not be the Lethe.  

    Grapevines flourish along the river banks, and among them grows the flavorful, Loureiro, which composes this wine. Loureiro is mainly associated with Portugal and Galicia, Spain, and was first reported along the Lima in 1875   This wine is 100% Loureiro.  Vinho Verde translates as “green wine”, and this wine is made in its traditional style; an early harvest yields grapes with a higher acid level and less sugar for a vibrant with a low alcohol content.

    This has an aromatic nose of greens and herbs, though not necessarily the “bay leaf” that the winemaker says is there.  The mouth has a lot of citrus, and plenty of  mineral. This recent bottling is still very fresh and slightly effervescent – giving the wine a great zip. This wine was much enjoyed by our tasters.

    Itsas Mendi Bizkaiko Txakolina 

    Itsas Mendi is Basque for “Sea and Mountain”.  Bodegas Itsas Mendi is in the Basque DO of Bizkaiko Txakolina, between mountains and the Bay of Biscay, not far from the city of Bilbao.  This very lush region around the Urdaibai Estuary was designated a Unesco Biosphere reserve.  This wine is made with the native varietals Hondarrabi Zuri and Hondarrabi Zuri Zerratie.  The wine is made by one of Spain’s most-famous female wine-makers, Ana Martin Onzain.

    This wine is incredibly aromatic, with hints of flowers, lime zest, and sea salt.  The mouth has great acid and salinity, with a touch of grapefruit bitterness.  It is minerally and dry, and very crisp and refreshing.

    Castillo de Monjardín Rosado de Lagrima, Navarra

    Castillo de Monjardín is in the northwest corner of Navarra, northeast of La Rioja, in the foothills of the Pyrenées.   Monjardín has over 500 acres of vineyards planted on sunny, wind-cooled slopes at elevations around 2000 feet. This region is known for producing excellent Rosado – though most of it is Garnacha based.  By contrast, Rosado de Lagrima is made from single-vineyard, estate-grown Cabernet Sauvignon (60%) and Tempranillo (40%).  Lagrima, Spanish for “tear,” is a reference to the local style of rosé production, which utilitzes only free-run juice.  The juice stays with the skins for 10 hours, and then is fermented in stainless steel.

    This is a very complex rose.  The nose is deep and evolving.  I never did figure out what I was smelling; I just kept throwing out words: pink peppercorn? black tea? rose?  Others found powdered jalapeno and poblano peppers in the nose.  The mouth had graphite, mineral, a dose of salinity, and some cherry.  

    Finca Antigua Tempranillo Las Escalerillas, La Mancha  http://www.familiamartinezbujanda.com/antigua/?idc=27

    Finca Antigua is in La Mancha, a sparsely-populated windy plain  (“meseta”) in the center of Spain where summers are hot and dry.  Wine-making has a long history here, as does the family of current owners and siblings, Carlos and Pilar Martinez-Bujanda Irribarria.  The region is currently known for rich red wines, often made with the local Tempranillo, known as Cencibel.  This wine is made with 100% Tempranillo from the Escalerillas Vineyard.  The juice was fermented in stainless steel, then aged 8 months in American oak.

    This is a BIG wine; it has ample, round tannins with a great acid balance. Dark red color and flavors, though quite “fresh” tasting, too.  It has a lot of pepper and spice, plus dried figs and cassis, and a bit of tobacco.  Bob would like us to “think BBQ” for this one!

    ************************************************************************

    This was a great tasting for us, though unusual for only having one red wine (sorry Milton!).  Our 21 tasters gnerally liked all of the wines, with a few exceptions.  Two people were not fond of the Fino, thought this was not specific to the Hidalgo, but generally to sherry-like flavors.  However, it was a favorite for the evening of a few individuals.  The “Lima” was a big hit with just about everyone.  It is a very easy-drinking wine.  The Txakolina was easily the crowd-favorite white wine.  It is just full of flavor and character, and definitely refreshing.  This is going on the Jet by-the-glass menu!  The Rosado was, again, liked by most - but not all.  A few tasters found a sensation of sweetness that was not to their liking.  Yet, this bold rose did have many fans.  The tempranillo elicited a collective “wow” from our tasters.  It was definitely loved.  

    Join us for our next tasting on August 12th:  Wines for BBQ!

    Jill & Phill - Jill's Travels & Philosophy Wines

    Listen in as Jill & Phill chat about Jill’s archaeology travels and Philosophy wines.  Picnics on the Rhine, Italy, Kurdistan in June…

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