New (and old) in the shop this week

I've brought in a couple of really special new things in the past few weeks, and a few old favorites are back, as well. Some of these are special because, well, they're really, really special. Some of them are notable for being great values. Some are both.

First are a couple of wines from Sonoma, California's Schug Carneros Estate.

The 2007 Schug Carneros Chardonnay was oaked in the traditional Burgundian manner. Now, I know what you're thinking. "But I don't like oaky!" If it's any consolation, I don't either. But this one worked, because the quality of the fruit was so high and the balance was just right. The oak didn't overwhelm the fruit, and the result was a subtle, elegant expression of the king of white wines. This one is perfect for dishes with creamy sauces: this wine will work miracles with pasta, foul, and veal.

The 2007 Schug Carneros Pinot Noir was an even bigger hit. Again produced in the style of a Burgundy, this one hits all the buttons for traditional Pinot fans. A subtle and complex wine, it displays earth with hints of cherry, berries, and oak on the nose. The palate is pure Burgundy, with cherries, currants, strawberries, and smoky earth, all followed by a silky smooth finish. This one has a few years of ageability, but is drinking tremendously well right now, and will pair nicely with just about any meal.

Back again is the Emeri Sparkling Sauvignon Blanc. You may have read about this one in Mark Fisher's wine blog a few weeks ago after we and a few other shops in town had poured it at tastings. Mark's enthusiasm matched many others who have tried it. After getting beyond the novelty of a sparkling Sauv Blanc, you'll find an extraordinarily crisp and refreshing value.

Anybody for a beer? I've been harping on Trappist beers for months on end, but here's another worth talking about: The Trappistes Rochefort 6. The 6 uses the same recipe as the more widely available 8 and 10, but is a lighter expression of it due to it's shorter distillation times and lower amounts of candied sugar and yeast. This one has the lowest alcohol of the three and is the most drinkable during the summer and with a wider variety of foods. The Rochefort monks make this recipe only once a year, and it accounts for less than 1% of their production. So when this is gone, it's gone.

Enjoy!