The Carlton Restaurant

Tag: Spring Wine Spring Wine

Time for Wine

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April showers bring May flowers…

In honor of May we would like to recommend some great floral wines to reflect the overall mood of spring. For more information visit Wine Enthusiast Magazine.

The following wines, all of which have distinctive floral notes, pair well with spring foods—fresh salads, light meat, soft, fresh cheeses, and fresh fish.

Viognier: A vibrantly floral white from the Northern Rhône with a bouquet of orange blossom, honeysuckle, peaches, and apricots. Its full body appeals to Chardonnay drinkers.

Chenin Blanc: Originally from the Loire, Chenin Blanc is now grown around the world. Crisp acidity and signature aromas of honey, honeysuckle, straw, and melon stand out in wines produced in cooler regions. Try slightly-sweet versions from Vouvray or South Africa.

Torrontes: Argentina’s signature white grape has a hint of orange blossom and citrus fruit on the nose, rounded off with sweet tropical mango and peach flavors. Dry, full-bodied, and crisp, Torrontes is generally a great value.

Muscat: Grown around the world, Muscat is probably the most aromatic white wine of all, with intense aromas of musky perfume and ripe grapes.

Gewürztraminer: Though the literal translation of the German “gewürz” is “spicy,” the contextual meaning is more likely “perfumed.” Gewürztraminer is full-bodied, with a heady nose of roses, gardenias, and honeysuckles and flavors of mangos, peaches and sweet spices.

Riesling: Along with a distinctive apple and floral bouquet, Riesling tends to pick up minerality from the vineyard that gives the nose additional depth. They’re naturally high in acid and made in a variety of styles from bone-dry to sweet—the best come from cool-climate areas like Germany, Alsace, and New York.

Arneis: Originally grown in Italy’s Piedmont region, Arneis is a fragrant white with apple, peach, and pear aromas and flavors.

Time for wine

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After a long, cold winter everyone is more than ready for some pleasant weather. With the large amount of rain in April it is important to keep our spirits high and look forward to the warm months ahead. Winery Adventures has recommended Port for April. These fortified wines contain a higher alcohol content than regular wines and are commonly served after dinner. Below are the top five wine recommendations for April: “Port Wines”.

1. Old Tawny Port: Springhill Vineyards in Bloomfield, Kentucky. We’ve found that some terrific Ports come out of the state of Kentucky…but this is the best we’ve encountered anywhere! Very limited supply, so you’ll probably have to ask for a sample.

2. Any Port in a Storm: Raftshol Vineyards in Suttons Bay, Michigan. This light Port with flavors of black cherry is our favorite. A glass of this right before bed is warming and relaxing.

3. Port: Arrowhead Wine Cellars in North East, Pennsylvania. An excellent medium-bodied port. We have a bottle of this stored away waiting for the right moment.

4. Port: Mazza Vineyards in North East, Pennsylvania. We sensed chocolate and tobacco in this intense Port wine which would be wonderful for sipping after your evening meal.

5. Cynthiana Port: Wildside Vines in Versailles, Kentucky I couldn’t resist bringing home a bottle of this smooth, sweet Port made from the Cynthiana grape. I fell in love with it in the tasting room.

Time for Wine

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As the dark winter months come to an end everyone seems to be in need of a fun splash of color. A great cure for your winter blues is a great springtime sangria! It’s refreshing AND half the calories of most other fruit drinks.

Here is the Basic Red Sangria recipe from

Basic Red Sangria recipe

1 bottle (750 ml) red wine (Spanish table wine or merlot work fine)
4 oz. Grand Marnier or simple brandy
1/3 cup fresh squeezed orange juice
1/3 cup fresh pineapple juice (optional)
Ground cinnamon to taste
1 orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 half apple, unpeeled, chopped

In a large bowl or pitcher, combine wine, brandy, fruit juices, cinnamon and fruit, reserving some fruit for garnishing. Let chill for at least one hour. Pour over plenty of ice. Garnish with remaining fresh fruit.