Wino Wednesdays 55 Degrees: Wine Store & Wine Bar: Atwater Village

Pulling up to the unassuming storefront that’s sandwiched in between a Starbuck’s and Crispy Crust Pizza, I’m slightly solicitous that I’ve dragged my friends along with me for a Saturday night review of the recently opened 55 Degrees in Atwater Village. They’re used to swanky Hollywood scenes, and I’m a bit apprehensive that this strip mall stop won’t stack up to their standards. They’re picky when it comes to ambience, and I’m a stickler with my wine, so as a team we make a rat-pack of cutthroat critics. We persevere and walk into a comforting, cool, well-lit wine shop, but aside from the two customers at the register I don’t see anyone around. Is this really the right place?

The owner then asks us if we are here for a tasting (I gather she read my cabernet- crazed eyes), and then leads us downstairs to the “wine cave”. After a day of Southern California’s midsummer heat, the cave’s 55-degree temperature is quite a relief.

Dating back to the Roman times, wine caves were created to store and gently ferment wine at an ideal, stable temperature of 55-60 degrees. The first wine caves in California were built by Chinese laborers who had come off the job of building the railroads in the late 1800s. Caves have become an enological furor as of late, and 55 Degrees jumped on board and applied the idea to their basement-turned-wine cave. At 55 there are three set flights to choose from, which are changed daily. There are always a few opened bottles that are not listed, so be sure to ask what they’ve got tucked away.

The white flight of the day was “Gavi” from the Piedmont region in Northern Italy. Made primarily from the Cortese grape, these wines have a bright minerality and a crisp acidity. My personal favorite was the Picollo Gavi.

The staff at 55 showcased their taste when selecting the red varietal for the day, tempranillo. This grape from the Rioja region in Spain has always been a personal favorite. Marques de Caro Tinto was not so tasty, as it had been aged in steel, giving it a lackluster finish. The second, Vidal del Saz Tinto, 100% estate bottled tempranillo, brought the scent of a barnyard brawl and packed a pleasant punch on the palate. The third, Gorrebusto Rioja Joven, an unfiltered blend of tempranillo, mazuelo, viura, and grenacha (or Grenache) had a lot of powerful, peppery fruit and a toasty finish.

The Brachetto d’Acqui is a perfect sparkling summer wine, with hints of cranberry and raspberry. There were also some delectable cheeses for nibbling, including a triple crème from Australia and a Somport raw cow cheese from the French Pyrenees. Cheese made from raw milk always carries a distinguished flavor, as the milk is never heated above the temperature during milking.

Although the crowd was scarce, our crew had a great time. The pourers at the cave were incredibly knowledgeable of all the wines, and gave us each acute attention. 55 Degrees is an ideal spot for slipping out of the heat and into a refined yet relaxed tasting experience.

By: Krista Simmons

55 Degree Wine

3111 Glendale Blvd. Atwater Village, CA 90039 Ph: 323.662.5556