Wine Stores Washington DC

Here are some highly recommended Masi wines:
Amarone della Valpolicella- using Corvina Veronese, Rondinella and Molinara grapes from the classico region, the winemaker dries the fruit on bamboo racks for four months in specially designed warehouses with proper ventilation. This high alcohol (15 percent) but nevertheless majestic wine of can be cellared for many years. It is recommended to pair it with  game stews, roasts and well aged cheeses.

Campolongo di Torbe Amarone Classico - is a single vineyard (Campolongo di Torbe) Amarone of power and balance. At 16 percent alcohol it is potent, but has enough extract to carry the high alcohol. The maximum production of this wines never exceeds 14,000 per annum.
It is best enjoyed on its own or with mature cheeses – Parmigiano Reggiano, Asiago, Pecorino Sardo. This wine can be cellared for decades.

Mazzano Amarone Classico - another single vineyard Amarone. This wine is barrique aged and can be cellared for decades. Annual production never exceeds 15,000 bottles.
Goes well with game stews, beef roasts, ripe hard cheeses, Grueyere, Emmental or even Oka.

Vaio Amaron Seregho Alighieri Amarone Classico is a single vineyard Amarone, from the vineyards of the Alighieri family since the 14th century.
Today the estate is managed by Masi. This wine is always superbly balanced, deeply flavoured and powerful. It goes best with beef and game roasts and mature hard cheeses.

Riserva degli Angeli Recioto Classico (Reserve of Angels) – a sweet red wine of monumental power, elegance and vigour. The fruit is dried for thre...

       Ever since Chardonnay has become a cult white wine in Anglo-Saxon countries, pundits and wine writers have been predicting that the popularity of this beloved wine will fade. This has not happened yet!

       The same is true for red wines except that young wine drinkers seem to prefer dark, super concentrated, smooth, jammy, and highly alcoholic wines. Wines with alcohol levels of 14 % ABV are sweeping the market place. Subtlety, it appears, is an underrated quality in today's wine drinking population.

     Alcohol helps deliver flavour, thus a high-octane wine with a lot of extract will offer more taste and deep flavours. Lighter wines (both red and white) are very appealing with al fresco, summer-fresh lunches, BBQ, and generally to drink on their own. Consider that a heavy wine (even two glasses) may knock you out for the rest of the day.

       Beaujolais, a light, fruity, (some say frivolous) wine from southern Burgundy, is a fine wine, if you know which and how to select.
First, there are several quality levels of Beaujolais (Least to best):

Nouveau - Regular - Villages - Cru
       All red Beaujolais are produced exclusively from the fruity Gamay grapes, which thrive on the granites sub soils of the region. There is also white Beaujolais from Chardonnay, but only very few know about it. The production happens to be miniscule and there is practically no promotion for this category.

• Beaujolais nouveau is a light, highly acid wine meant to be consumed after it arrives at its destination (wherever it may be) after November 15. Beaujolais nouveau or en primeur as some call it should be consumed within a few months of release and meant to be a fun wine.

• Regular or standard Beaujolais is made from grapes grown on the plains of the region and generally over cropped (60 Hectolitres/Hectare), thus thin, acid, and more often than not, poorly made. Here the secret is to buy the product of a reliable shipper; (Mommessin, Du Beoeuf, David et Folliard come to mind).

• Then there is Beaujolais-Village appellation the fruit of which must come from 35 villages so designated. These are generally well made wines of substance and can age if the vintage was favourable.

• The last and best category is cru Beaujolais. There are 10 in this category, which can be classified, soft, medium to full bodied and worthy of cellaring.

       Fleurie, St Amour, Chenas and Chriobule come in the soft and light styles. Fleurie is best known of all cru Beaujolais and Chenas, the smallest and least known. Both are also light and furity but show more depth. 

       Brouilly and Cote de Brouilly are fuller bodied and worthy of cellaring if the vintage was good.

       Chenas, Moulin-a-Vent, Morgon improve w...