Date Information
Spring, 2014
Contents
Sparkling Wine:
Tenuta S.Anna Prosecco, Veneto, Italy, NV
Rinaldini Reggiano Lambrusco, Emilia Romagna, Italy, NV
White Wine:
San Nicolás, Sauvignon Blanc, Curicó Valley Chile, 2013
Sokol Blosser Evolution Number 9, Oregon, 2009
Tenuta S.Anna, Pinot Grigio, Veneto, Italy 2011
Cusumano “Angimbé”(70% Inzolia, 30% Chardonnay), Sicily, Italy 2012
KM 501 Riesling, Qba, Reingau,Germany, 2012
Villa Girardi, Soave Classico DOC, Veneto, Italy, 2012
Flor de Campo, Chardonnay, Santa Barbra, California, 2010
Red Wine:
Castillo de Monséran, Garnacha, Cariñena, Spain, 2011
Promesses De France Cotes Du Rhone, France, 2012
Laetitia Pinot Noir, Arroyo Grande C.A, 2010
“B” de Loudenne, Bordeaux, France, 2010
Souverain, Cabernet Sauvignon North Coast California, 2011
Juan Benegas Malbec, Argentina 2012
Cline, Syrah, Sonoma, California, 2010
Lapostolle Canto de Apalto, Rapel Valley, Chile, 2011
Apollonio Copertino Rosso, Puglia Italy, 2007
Recommended Citation
Campus House, "Wine Menu Spring 2014" (2014). Beer & Wine Menus. 2.
https://digitalcommons.buffalostate.edu/chbeerandwine/2
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