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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    Zenata AOG, http://3.bp.blogspot.com/-JesZ2a0_1po/TsWDXmUu3mI/AAAAAAAAAOw/HphwU9jLz6U/s1600/moroccomap.png

    Wine from Morocco: Ouled Thaleb Moroccan Red Blend

    The GrapeCabernet Sauvignon, Grenache

    Both of these International Grapes are widely planted in different regions across the globe.  Cabernet Sauvignon is fairly easy to grow, and produces fuller-bodied wines with good structure.  Grenache grows well in warm, dry, and windy climates - like Morocco’s northwest coast, where it produces a spicy and fruity wine with soft structure.

    The Wine: Domaine Ouled Thaleb, Moroccan Red Blend, Morocco 

    Ouled Thaleb is the oldest operating winery in Morocco; its first vines were planted in 1927.  The vineyards are located on Morocco’s North Atlantic Coast, northeast of Casablanca, in the Zenata AOG of the Chaouia-Ouardigha wine region.  There, the grape-growing climate is shaped by the Atlas Mountains and the Atlantic Ocean.  The vineyards are farmed organically, without the use of fungicides or pesticides, and weeding and harvesting are performed manually.  

    The wine is made of 70% Cabernet Sauvignon and 30% Grenache, and is aged 10 months in oak.  The result is a smooth, soft wine with juicy fruits.  There are notes of black cherry and strawberry, cedar and sandalwood, and hints of vanilla.  

    Fun Fact:  The image on the label is a stylized Hamsa, or “Hand of Fatma” - a talisman for luck and to help ward off the “evil eye”, which is malevolence introduced by envy.  The origins of such talisman are ancient; images and idols of “eyes” which precede the “hand” - date back many millennia. The ”Hand of Fatma” dates back at least to the 7th century BC and the Prophet Mohammed, after whose daughter the item is named. Wine making likely spread to Morocco via the Phoenicians, whose first colony there, at Lixus, also dates to the 7th century BC.  Lixus was followed by Sala (near Rabat) and Essaouaria (Mogador), all 3 of which remained important during the Carthaginian empire.  Eye amulets were common at Carthage, and were found throughout its necropolis. 

    Available now for $9/glass. Try it with the Spanish Meatballs

    http://forgetburgundy.files.wordpress.com/2011/03/doc-map1.jpg http://www.biondisanti.it/Ita/home.php

    Cerasuolo d’Abruzzo, Nicodemi, Italy

    The Grape: 100% Montepulciano.  This is a late-ripening grape that fares best in warmer climes.  Its skin has a lot of pigment, and the resulting wines are deep in color.  They are also characterized by round tannins and good acid, “earthiness” and black pepper.  It is considered indigenous to Italy – but could have been introduced ages ago by the many visiting merchants, colonists, and usurpers.

    The Wine:  Cerasuolo d’Abruzzo is the DOC for rosé from this region.  The wines are required to contain a minimum of 85% Montepulciano.  The ruby-red color imparted by contact with the pigment-heavy Montepulciano grape lends its name to the rose style; “Cerasuolo” is “cherry colored” (“Cirasce” in the Abruzze dialect).  The Nicodemi family’s grapes are grown at ca 900 feet above sea level, in the Appenine foothills  bordering the Adriatic sea, in the province of Teramo.   The resulting wine is dry, fresh and fruity, with a great mineral component and brine from the salt air.  It is very flavorful and has a bigger mouth-feel and body than do some, lighter rosé. 

    Fun Fact:  Montepulciano (the grape) is not grown in- or associated with- Montepulciano (the town) in Tuscany, which is located further north and bordering the Tyrhennian/Ligurian Sea.  The area is known for its Sangiovese-based Vino Nobile di Montepulciano.  Nor is it associated with Montalcino - with which I always get it confused!  The latter is particularly associated wth “Rosso” and, particularly, Brunello di Montalcino.  Certainly wine-making in Tuscany, in general, was practiced by the Etruscans, but the Consorzio di Brunello di Montalcino claims Clemente Santi as the wines “founding father”, in the late 19th century.

    Now, you may think that makes a lot of sense, and it does.  It didn’t yesterday when I confused Montepulciano and Montalcino :)

    Amanda nearly demanded that we bring this wine back, and I think you’ll be glad that she did!  Drink it with just about anything, but a spicy, cured meat would be divine.

    http://www.anaconegliano.it/images/sezione/gen/libro_maso.jpg

    Incrocio Manzoni 6.0.13, Furlan, Italy

    Grape:  100% Manzoni Bianco, which is a hybrid of Riesling Renano and Pinot Blanc.  One synonym for the grape is Incrocio Manzoni (or IM) 6.0.13.  ”Incrocio Manzoni” refers to the entire family of grapes bred by famed, Itallian oenologist, Luigi Manzoni; it means Manzoni Crosses.  The “6.0.13” is specific to the Manzoni Bianco, and is refers to the row, vine, and vineyard of the original vines from which the chosen clones were grafted. It produces full-bodied, aromatic wines with high levels of alcohol and good acidity.  It is native (autochthonously) from Treviso, in the Veneto.

    The Wine:  The wine has a fuller-body, with fine notes of apricot and citrus.  Thie body plus the acid make this white wine comfortable in the colder winter months, as well as the warmer summer.   It has a slightly oxidized quality of green olives and walnuts, and finishes clean and long. It likes food!  Certainly pair it with cheese.  Piave?  

    Fun Fact:  Manzoni Bianco was bred in the early 1930s, prior to the start of WWII.  Some (but few) scholars assert that the war began with the Second Italo-Abyssinian war in 1936 - in which Italian forces invaded Ethiopia.  Italian light-infantry that specialized in mountain battle - known as Alpini - were part of the Italian Royal Army forces sent to Ethiopia. Generally, the Alpini protected Italy’s mountainous, northern borders with France and Austria, The Conegliano regiment - established in the late 1800s - was the eastern-most unit.  Dr. Manzoni worked at the The School of Viticulture and Enology of Conegliano, in whose countryside he performed his researches and experimentation. 

    http://www.visitsitaly.com/images/italianmaps/sicilia-map.jpg  http://www.scuolacaruano.it/download/cd_conoscere_territorio/images/Vittoria%20Colonna/Testa%20della%20statua.JPG

    Feudo di Santa Tresa Frappato Sicilia IGT

    Grape: 100% Frappato.  This grape’s home is now Sicily, and it is grown mainly in the southern province of Ragusa.  DNA testing indicates that Frappato has a “first degree relationship” with Sangiovese, essentially suggesting it is a “parent” to Frappato, along with another, unknown varietal. 

    Wine:  Organic grapes are hand-harvested. Wine is aged 3 months in cement vats.The result is a lighter-bodied, juicy wine with fairly strong acid. Flavors are of wild, red fruits, smoke, a touch of bitter, and “purple”.  It is an excellent wine with cheese, particularly piave vecchio.

     Fun Fact:  Frappato is blended with Nero d’Avola to create Sicily’s only DOCG, Cerasuolo di Vittoria. Vittoria, in the province of Ragusa, was named for Countess Vittoria Colonna Henriquez Cabrera (pictured) in 1607.  The city was settled by peasants, criminals, and debtors, who were awarded land and given amnesty as incentive to settle.

    Ken Forrester Old Vine Reserve Chenin Blanc, South Africa

    Grape: 100% Chenin Blanc from unirrigated, 36 year old vines.  Chenin Blanc comes from France’s Loire Valley, but it has been grown in South Africa - where it is called Steen - since the 17th Century.  

    Wine:  This is a full-bodied, luscious and tropical wine.  Hints of vanilla and caramel from aging on the lees and in wood. The lush notes are nicely tempered by a bit of mineral, sea salt and brine from the sea - located only a few kilometers from the vines. If you love “winter whites”, this one is for you!  Drinks well alone or with friends, with- or without- food.  Try it with the lentil burger!

    Fun Fact:  Grapes and wine-making were brought to the Cape via the merchant ships of the Dutch East India Co.  Some of the earliest production is generally credited to the efforts of Jan van Riebeeck.

    http://wakawakawinereviews.com/wp-content/uploads/2011/12/cb1.jpg http://wakawakawinereviews.com/wp-content/uploads/2011/12/cb2.jpg

    Bonarda Reserva, Nieto Senetiner, Argentina

    Grape: 100% Bonarda.  What is Bonarda?  Well, it used to be the most widely-planted red varietal in Argentina, but now is second to Malbec.  It is late-maturing, and can produce young and fresh wines, or deeper, more concentrated wines - depending, in part, on vine age.  Its exact origins are controversial, to say the least.  I have yet to find an explanation of that contentiousness nearly as fun as the cartoon boards (pictured) from this post at Hawk Wakawaka Wine Reviews.

    Wine:  The Bonarda Reserva is made from 40 year old vines from Lujan du Cuyo in Mendoza.  Farming and wine-making both follow sustainable principles, minimizing intervention. The wine is a mouth-filler, with heavier notes of fig, tobacco, walnut, coffee, leather, chocolate, & dark cherry.  It drinks easily, but has staying power.  Great with- or without- food.  Try it with aged Gouda, cured meats, or our soft polenta.

    Fun Fact:  Not only does great wine come from Lujan de Cuyo, but famed tango singer, Oscar Serpa, also originates from the ciudad. 

    Listen: learn more here

    King Estate Pinot Gris 2011, Oregon

    Grape:  100%Pinot Gris from the Willamette Valley

    Wine:  Fermentation in stainless steel, and aged on the lees for 5 months. The wine has a ton of flavor: melons, green apple, grapefruit, tomatillo, pineapple.  It has plenty of acid, feels lush in the mouth, and finishes long.

    Fun Fact: King Estate has embraced sustainable practices across all aspects of production, and “maintain an organic eco-system”.  They practice Biodynamic farming, and also support a raptor program to aid natural pest control.

    Listen: Learn more here

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    Massaya Rose, Lebanon

    Grapes: 40% Cinsault, 30% Syrah; 30% Cabernet. The varietal composition is an indication of the strong influence the French had on Lebanon and Lebanese wine-making following the Mandate.

    Wine:  This wine has a very pale color as a result of a maceration time of only a few hours.  It has mineral and light strawberry on the nose.  The mouth features light red fruit, but also a bit of currant and spice.  Nice acid, great mineral content, relatively light-bodied. Good any season.

    Fun Fact: While the extant ruins in Baalbek date to Imperial Rome following Pompey’s annexation of “Syria” (which included the Bekaa) in 64 BC, it has been an important agricultural region for millennia.  Wines from the Bekaa were imported into Damascus and Baghdad at least as early as the 18th C. BC, and a recent visit to northern Iraq showed they remain popular there. 

    Listen:  Learn more here.

    http://www.vdltwine.com/sites/default/files/right-panel-images/gigondas.jpg

    An amazing red from Vacqueyras: Pichot Roucas, Roucas Toumba, France

    Grapes: Made from old-vine Grenache and Carignan, new-vine Syrah. This is from the Vacqueyras region, but it is labeled a Vin de Pays de Méditerranée because it does not have the requisite minimum of 50% Grenache.  The grapes are farmed with natural and sustainable practices. 

    Wine:  Rich, full, and drinks as easy as any Vacqueyras (or Gigondas or Chateauneuf du Pape, for that matter).  It has flavors of dried berries and a bit of “wildness”: brambly scrub mixed with the cherries.  There is iron and dust, mineral and leather.  The wine has plenty of tannin for that turkey burger, cheese plate, or cured meats.  

    Fun Fact: The bicycle on the label belonged to winemaker.  The label is based on a real drawing of the bicycle at the vineyards.   

    Listen: Learn more here

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    One of our newest white wines is S’elegas, from Argiolas.  

    Grape: It is made from 100% Nuragus from the island of Sardegna.  Nuragus is the most widely-planted white grape on Sardegna, but is little-known elsewhere.  

    Wine:  Its aromatics are intriguing (citrus, flower, earth) and it has intense, concentrated flavors in the mouth. It has wonderful acidity (for which the varietal is known).  We tasted this wine a while back in our “Exotic Grapes of Italy" tasting, and I simply had to serve it at the bar.  It will pair with just about any food, but try it with our Mac n Cheese, or Merguez sausage with cous cous. 

    Fun Fact: The Nuragus grape is considered indigenous to Sardegna, though it may have come to the island via the maritime-trading Phoenicians. 

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