WINE OF THE MONTH
Primitivo di Manduria
The weather is finally changing.
School bells are back to brrringing and ding-ding-a-linging.
Leaves are crunching like potato chips underfoot.
It’s time to dig out the sweaters and hats and the decorations.
Oh, the decorations!
First the skeletons, bats, ghosts, and ghouls. Next the gourds and the gobbling turkeys.
Then finally the magical…
I’m getting ahead of myself. Suffice to say it is time to welcome in a new season, and with it a new Divino wine feature.
What better way to say welcome than with a toast?
So, we raise our glasses to you and the coming together of friends and we say “Halala!”
In Zulu, “Halala” is a celebration and a welcome. A way to cheers long lost as well as new friends.
At Divino, Halala is an ebullient blend of Cabernet Franc, Merlot, and Cabernet Sauvignon from Stellenbosch,South Africa. Grown in granite soils between the mountain and the ocean it is the product of hot summer days and cool, cool nights. Vibrant garnet in the glass, it offers aromas of tomato leaf, basil, bright tones of plums and freshly smooshed strawberries. On the palate, blackberries, cranberries and dazzling red cherries sing in harmony. Seventeen months in French oak lend a subtle hint of vanilla bean and caramel covered apple. Folks forget that pairing wine with a Thanksgiving spread involves more than just keeping the turkey happy. Dozens of different flavors sprawl across the table like delicious little children demanding attention. Medium in body, Halala is soft enough not to overpower the beloved bird while playing nicely with the potatoes, the carrots, the cranberry sauce and oh, the wonderful stuffing. The whisper of oak even gets along with the nasty marshmallows that squat atop of Aunt Beverly’s sweet potatoes.
So, Halala to you, my friends. From our little tribe to yours.
Spring recipes! Keeping it green, fresh, and a bit lighter. But there is a lamb burger for some greasy balance.