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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    Explore This Wine: Giraudon Bourgogne Aligoté

    The Grape:  Aligoté

    Aligoté is an early maturing grape, producing acidic wines that are clean and citrusy.  Aligoté is Burgundy’s “second” white grape in terms of vines under production and also status – Chardonnay is planted much more widely and comprises the more-prestigious Chablis appellations.  Nonetheless, it is coming into its own, and it features in the recently created Bouzeron AOC.


    The Wine:  Bourgogne Aligoté, Giraudon, France  

    Giraudon is located in the Chitry area of Burgundy, in the Auxerrois, near to Chablis.  The soils and climate are little different from that of Chablis – whose wines tend to be more expensive.   Grapes are sustainably produced and hand harvested, and aging is done in stainless steel.  The resulting wine is clean and fresh, with great acid and strong mineral. 


    Fun Fact:  The Kimmeridgian soils of Burgundy are considered among the best terroir in the world.  These are found along a ridge that extends through Burgundy, Champagne and the Loire Valley, and into England to Dorset and Kimmeridge, where the ridge gets its name.  These soils are comprised of limestone marl formed during the Late Jurassic period, and are full of fossils.  Reptiles and dinosaurs are well-represented, including ocean predators over 12 meters in length, known as Pliosaurs.  Pliosaurid fossils were first discovered in Kimmeridgian clays, as was the skull of this giant Pliosaurid, Pliosaurus kevani*.


    Available now at Jet Wine Bar for $9/glass.  Try it with guacamole, or Truffle Tremor cheese.


    *Benson RBJ, Evans M, Smith AS, Sassoon J, Moore-Faye S, et al. (2013) A Giant Pliosaurid Skull from the Late Jurassic of England. PLoS ONE 8(5): e65989. doi:10.1371/journal.pone.0065989 


    Jill & Phill - Cider & Beer

    Listen this week as we talk cider and beer and flavor expectations, and Phill refuses to call a tin a can.

    Jill & Phill - Cot & Pinotage

    Two reds for fall - Malbec from France and Pinotage from South Africa!  Earthy and smokey and rustic and glorious…

    Rosé Everyday keeps the Blues Away

    Here at Jet, we love rosé and keep three on the menu all year round.  Our latest collection (look at all the pretty colors!) are all dry rosé from around the Mediterranean. 

    Meet them here:

    Lal Roze, Kavaklidere, Turkey

    The grape is Ҫal Karası, grown in Turkey’s Denizli region.  This highland plateau is found inland, between the coastal cities of Izmir and Antalya.  This rosé has the lightest color of the three.  This is due to the skin of the grape, itself, but also the method;  this wine has very short contact with the skins and the juice is obtained via direct press.  This is the softest wine of the three, with strawberry and cherry fruits and nice acidity. 

    14-18h, Gai’a, Greece

    The grape is Agiorgitiko, grown in the Koutsi region of Nemea, south of Corinth, at an altitude of around 800 meters.  The color of the wine comes from a cold soak with the skins (maceration) for 14-18 hours - thus the name!  This wine has more tannin and structure than the Lal, and riper cherry fruits.

    Marcillac Rosé, Domaine Laurens, France

    The grape is Fer Servadou, grown on steep hillsides in the Marcillac region near Rodez.  The rosé juice has been drained off (in the saignée method) from other juice being made into red wine.  The wine has the region’s distinct iron notes, drawn from oxides in the soil.  It’s flavors are “darker” than the other rosés, with strong mineral content and notes of dried apricot.

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. 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.

    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.  

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