por wine house

Wine - Whiskey - Beer - Tapas - Restaurant

Monday: 4:00pm to 10:00pm   -   Tuesday: 4:00pm to 10:00pm

Wednesday: 4:00pm to 10:00pm   -   Thursday: 4:00pm to 10:00pm

Friday: 4:00pm to 12:00am   -   Saturday: 4:00pm to 12:00am

Sunday: 4:00pm to 10:00pm

/pôr/ wine house has filled a nitch in Louisville that so desperately needed to be filled by providing an environment in which you can enjoy a glass of wine and feel like you have been transported to another place. Our wine house is situated just steps off main street, but somehow feel miles away from the bustle of cars and people. Often times our guests will tell us that they feel like it reminds them of a place they visited while on vacation in Europe, and that is what we enjoy most; that people feel like they are on vacation while dinning at /pôr/ wine house. What's more, we have an exceptional offering of wines on tap, with 14 different wines by the glass to choice from, we have something for everyone. /pôr/ wine house also prides itself on always having at least one Sommelier on staff to help develop our wine list, as well as guide our guest thought their wine drinking experience. All told, /pôr/ wine house is as unique as Louisville, CO itself, and will continue to delight those that wonder down our little brick path. 

Sangiovese (Nielluccio) Wine

Sangiovese (or Nielluccio in Corsica), a dark-berried vine, is the most widely planted grape variety in Italy. Virtually synonymous with the red wines of Tuscany, and all the romanticism that goes with the territory, Sangiovese is the core constituent in some of the great names in Italian wine. Italy’s love affair with Sangiovese – and indeed the world’s – is generations old, though recent grapevine research suggests the variety is not as ancient as once thought.

At the dawn of the 21st Century, Sangiovese equated to roughly one in every 10 vines on the Italian peninsula. The quality of Sangiovese wine can be notoriously variable, though in the 1980s, drastically improved winemaking techniques saw a significant shift toward more quality-oriented releases. Sangiovese has numerous clones and is consequently known by many synonyms in its native Italy.

Sangiovese Grapes

Sangiovese Grapes

Good-quality Sangiovese is prized for its high acid, firm tannins and balanced nature. Savory flavors of dark cherries and black stone fruit are characteristic, and may be backed by secondary notes of tomato leaf and dried herbs. The use of oak has become more popular and this coaxes richer flavors from the grapes, tending toward plum and wild raspberry.

In Tuscany, Sangiovese is the sole grape variety permitted in the prestigious Brunello di Montalcino DOCG and provides the backbone to Vino Nobile di Montepulciano and the popular wines of Chianti.

One of Sangiovese’s more modern incarnations is in the so-called "Super Tuscans". These wines allow winemakers more freedom to blend indigenous Italian grapes (principally Sangiovese) with Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah.

Outside Tuscany, Sangiovese is widely planted in Lazio, Umbria, Marche and of course Corsica. In Corsica, the variety is known as Nielluccio and has a distinctive maquis characteristic, which distinguishes it somewhat from other Sangiovese. (Maquis is the shrubland that covers the island and includes shrubs such as sage, juniper, heath trees, oak and myrtle). Worldwide, it has traveled to California and Australia, where its high acidity is an asset in the hot climate.

All clones of Sangiovese are relatively slow ripening, which results in an extended growing season and richer, stronger and longer-lived wines than those made from early-ripening varieties. When the vines are encouraged to produce higher yields, the wine's naturally high acidity is accentuated and its characteristic color noticeably diluted. Further difficulties are experienced because of the grape's thin skin, which makes it susceptible to rot in damp conditions.

Synonyms include: Nielluccio, Sangioveto, Sangiovese Grosso, Sangiovese Piccolo, Brunello, Prugnolo Gentile, Morellino.

Popular blends include: Chianti Blend, Cabernet – Sangiovese, Cabernet – Merlot  – Sangiovese, Merlot – Sangiovese.

Food matches include:
Europe: Pappardelle pasta with a rabbit and porcini mushroom ragù; arrosto di vitello ripieno di spinaci (spinach-stuffed roasted veal)
Asia: Chinese lacquered goose; bebek betutu (Balinese smoked duck)
Americas: Crumbed beef Milanesa; rocoto relleno (Peruvian stuffed peppers)
Africa/Middle East: Sawda dajaj (fried chicken livers); fouter moukala (Lebanese fried mushrooms with garlic)

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