Wine Consultations

With Anna Jarosz — wine expert, WSET Diploma graduate and Master of Wine candidate

By Babel Restaurant on January 29, 2021 • News

We’re excited to now offer complimentary virtual wine consultations featuring our current offerings at the Babel Pop Up Bottle Shop! Anna Jarosz, a manager and wine educator at our sister restaurant, Auberge du Pommier, will be providing her knowledge for this exciting new initiative. Following your consultation with Anna, you can place your order online, and our team will package everything up for a quick and convenient pickup. Learn more about Anna below, browse her Wine of the Week, and book a phone consultation today!

Meet Anna Jarosz

Wine expert, WSET Diploma graduate and Master of Wine candidate

Anna, a manager and wine educator at Auberge du Pommier, is helping our guests navigate the Babel bottle shop’s diverse range of offerings. With ten years of hospitality experience, eight years teaching wine courses, and two vintages spent in Bordeaux and Piedmont, Anna has the know-how to find those right fits, special gems and exceptional values. And if your favourite wine is not in the shop, she’ll try to source it for you.

Each week, Anna will share her Wine of the Week with us, describing each pick’s attributes and why she herself loves to drink it.  If you are seeking a particular vintage or varietal, or would just like to talk through the selection of wines available at the Babel Bottle Shop, please email and Anna will be happy to set up a phone consultation.

Seccal Valpolicella Ripasso Classico Superiore

Wine of the Week

Seccal Valpolicella Ripasso Classico Superiore 2016

Nicolis is a family-owned winery located in San Pietro in Cariano, in the Veneto region of Italy, 12 km away from Verona. The name Valpolicella means “valley of many wine cellars”. Valpolicella region consist of gravel and sandy soils, giving fruity and moderate in acidity wines.

This wine is made of 70% Corvina, 20% Rondinella, 5% Molinara, and 5% Croatina grapes. Corvina is a delicate red grape with hints of spice. Rondinella adds body, Molinara adds tannin and fresh acidity, and Croatina adds colour to the wine.

It is also made using the Ripasso method, where the unpressed grape skins from a fermented Amarone are added to a basic Valpolicella.

It gives the wine more colour and tannin, as well as flavours of Amarone. The wine is then aged for 16 months in Slavonian oak barrels.

This wine is a dry red wine, and is rich but elegant, with firm tannin and intense aromas of stewed red cherries and prunes, with hints of leather and chocolate.

It pairs well with with burgers and braised meats. Enjoy

— Anna