Riding Monkey | Carbonic Cinsault
If Beaujolais were a California thing
This is the time of year for something carbonic – and in the wine world that tradition is really most famous in Beaujolais, France. Carbonic fermentation is a process used in winemaking where the fermentation happens inside each individual grape, creating a generously perfumed wine that smells like candies from our childhood – candy apple, jolly rancher, sour gummies, to name a few. What makes this wine so special, is it has the intensity of a California wine to back it up. Huge crushed pomegranate and cherry punch nose, then a plush, soft chewy red wine laced with baking spice. Serve this with a chill and drink all season long!
Nolan Ranch, Alisos Canyon, California
Beautiful with an array of charcuterie like various pâtés, rillettes, Prosciutto di Parma, Soppressata, or good French ham. Versatile with cheeses like camembert, brie, chevre (anything soft and creamy will do). And of course, perfection with classic fall or winter holiday spreads like roast turkey and stuffing, pomegranate molasses glazed ham, sausage gravy, or braised brisket.
Riding Monkey began as a project between two friends, Deter, a winemaker from S. Africa and Nick, an ex-medic looking for the good life, and their love of riding motorcycles. When it comes to wine, Nick and Dieter share the same belief; the value of wine is only measured by the company you share it with. The term ‘riding monkey’ refers to the rider in the side car. So they both had this crazy idea, got side cars for their bikes and made some wine – the kind they want to drink. They make delicious, premium small batch wine that doesn't take itself too seriously. It is meant to be enjoyed in the moment and shared with good company.