Different but classically winter dish from Epicurious

Spiced Carrot-Apple Soup With Fresh Mint

Bon Appétit | December 2010

by Selma Brown Morrow

Yield: Makes 6 servings

Active Time: 50 minutes Total Time: 50 minutes 2 tablespoons chicken fat or olive oil 1 1/2 cups chopped white onion 1 1/4 pounds carrots, peeled, diced, plus 1 carrot, peeled, halved lengthwise 3 3/4 cups low-salt chicken broth 3/4 cup diced peeled fuji apple plus 1/2 cup finely diced (for garnish) 2 teaspoons chopped fresh ginger 4 1/2 tablespoons frozen apple juice concentrate, thawed 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice Coarse kosher salt Chopped fresh mint Heat chicken fat in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add all carrots, broth, 3/4 cup apple, and ginger; bring to boil. Cover. Reduce heat; simmer until carrots are tender, about 20 minutes. Remove carrot halves; dice finely. Puree soup in batches in blender; return to pan. Mix in apple juice and spices. Season with coarse salt and pepper. Ladle soup into bowls. Top with finely diced carrot, finely diced apple, and mint.

I love the Epicurious website for cool ideas

Beet and Tangerine Salad with Cranberry Dressing

Bon Appétit | December 2010

by The Bon Appétit Test Kitchen

(photo by: José Picayo) For this colorful and festive starter, be sure to grate the peel from the tangerines before cutting off the rind and slicing them into rounds. Yield: Makes 6 servings Active Time: 25 minutes Total Time: 25 minutes 3 2 1/2-inch-diameter red beets, tops trimmed 3 large tangerines (such as Murcott) 3 tablespoons extra-virgin olive oil 3 tablespoons frozen cranberry juice cocktail concentrate, thawed 1 tablespoon raspberry vinegar or red wine vinegar 1/3 cup paper-thin slices red onion 1 large bunch watercress, thick stems trimmed Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes. Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion. Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper. Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing. Per serving: 134 calories, 7 g fat, 3 g  fiber Nutritional analysis provided by Bon Appétit

Kermit Lynch: Importer of the Month

Kermit Lynch:

38 years of Fighting the Good Fight

We are lucky to be in New York City as wine lovers. Solely because of the choices we have at our fingertips. When I first started tasting professionally the wines that stood out as having something special about them had a common thread linking them. They weren’t mass-produced. All of them were smaller production wines. I soon started to get to know importers of small production wines and found that a good deal of them only brought in wines to major markets like New York City. They’re all very different companies with different focuses. Some smaller than others, but they were all fighting the good fight.

What is the good fight? It is easy to see as a wine professional. As a consumer it might get fuzzy so here it goes: It is hard to make well-made, unique wine. It is impossible to mass-produce well-made, unique wine. You can make a lot of money by importing a lot of wine and selling it all over the country. It just won’t be well-made and unique. By going to the Old World, driving back roads to find small producers of great wine that you can only import a small amount of is the “good fight”. They don’t make Yellow Tail money but they are bringing real culture and insight to our shores. This, to me, demands respect and admiration.

Kermit Lynch is touted as one of the first people to do this. And has influenced the business plan of many importers today. He started a wine shop in Berkley, California in 1972 and soon after started importing. He is one of the only people with the reputation of a terroir-influenced importer that is distributed nationally. Which is a feat in itself. Kermit has won many awards, honors from the French government, authored two books and an extensive blog, which you can find here. He also produces wine as well from a historic vineyard in Gigondas. What a great guy, right?

Kermit represents about 100 producers and by 2005 only imported around 15000 cases per year. That is less then a lot of producers total production. Thank god we have so many of them here in the store because who knows how long the wines will be around?

That is the one draw back to small production wines: there isn’t a lot of it. This seems to go without saying, but trust me; it needs to be said. In this country we are brand-oriented consumers. We find comfort in seeing a familiar name or picture on the label. The key to finding wine that isn’t advertised or famous is talking to your wine people. We specialize in small production wines here at Vestry. We hand pick wines from the many importers of small production wine. For me, Kermit Lynch is one of the most reliable names I can think of when it comes to quality and uniqueness -especially if I don’t recognize the winemaker's name.

My Home Wine Bar

My Home Wine Bar or A Note On Wine Accessories

I was looking through a wine magazine and was astounded by the amount of accessories I would never buy for my home wine bar. I’m a wine professional and have been for several years. If there were a necessity or a cool device I would know all about it. I am not anti-accessory. There are plenty accessories I do have in my home wine bar.

The first thing I want to touch on is wine glasses. There are advantages in owning stemware (wine glasses with stems). The reason that tablecloths are white in restaurants is to help you observe wine. The stem helps keep the glass clean. The main reason for stems is to preserve the temperature of the wine. Temperature is very important and can heavily affect the taste of the wine. If the white is too cold you can miss out on its subtle complexities. If a red is too warm it’s gross. All of the glasses I own have stems. Now Go-Vino is a different story. Go-Vino cups are plastic, $2.99, the correct shape and have no odor making it a picnic must have. Just don’t put them in the dishwasher.

Aerator: Useful or full of hot air? The answer is: useful. Air is good for wine. It softens tannins and reveals fruit though earthiness. We have all been in the situation where a wine is so delicious that we consume it quickly. However, without proper aeration we might be missing out on what that wine might transform into with a little air. The best wines need this aeration and only get better with air. That’s what decanters do. They spread out the wine to expose a large surface area to the air thus aerating it. I don’t know about you but I don’t carry around my decanter with me. Even if I’m at home I might not want to pour the whole bottle out just to aerate the wine. Decanters are more thorough but aerators are more convenient.

Oxygen is good for the wine… until it starts to turn wine into vinegar. My grandparents would fill water bottles all the way to the top and cap it. This stopped all oxygenation but left the wine with a plastic flavor. For this the proper device is a vacuum system. It pumps the air out of the bottle thus extending the life of the wine. This is perfect for the person who only has one glass of wine with dinner. On average I drink wine up to 4 days after I open it (in most cases).

Corkscrews, here’s the deal. I own a waiters corkscrew with a double hinge and a hollow Teflon screw. Unless you are unable to put forth the effort needed to open a bottle of wine, you shouldn’t own anything else.

Thanks again for reading. Please write and tell me about your accessory rip offs and failures.

Turkey and Pinot Noir

Gobble Up That Pinot Noir

by Jason Hatfield

The traditional Thanksgiving meal is the perfect thing to pair with Pinot Noir, the main red grape of Burgundy. Thanksgiving in my past was family oriented, meaning thousands of children running wild. I didn't think of the traditional meal as a wine meal until just a few years ago. The fact is a Thanksgiving meal can be extremely enhanced by the right wine. Now I am kicking myself for all of those beer and football themed holidays (just kidding, I had fun).

In my house the turkey is the centerpiece of the Thanksgiving meal. I don't want a heavy wine that will fill my mouth with grippy tannins. It will overpower the delicate flavors of the bird. Beaujolais is also a classic pairing with this meal, but I find I prefer an earthy Burgundy to the forward fruitiness of Beaujolais. Some American Pinot Noir's are known to be fruity but we have discovered that some aren't. Actually they can be pretty serious wines and pair great with this meal. Also if you use strong herbs in your bird this really jives with Pinot. This is only a preference; don't feel bad about loving Beaujolais and fruity Pinot.

For a lover of Burgundy, this is a great excuse to try some of those "special occasion" wines you've been coveting. They do disserve a grand meal, don't they? If your just getting into Burgundy the most classy and outrageously tasty ones are meant to be had with food. Younger and less expensive Burgundian wines seem to need food to balance that great acidic structure.

Have fun!

Be sure to write and tell me what you're planning.

Watch the full episode. See more Julia Child.

The Rhone, Autumn and Food

by Jason Hatfield

I love cooking and autumn is the time to break out my Dutch oven and get-to-braising. As the leaves turn and the breeze chills my body craves thick soup, meat that melts in my mouth and potatoes n' gravy. Lighter fare is great in the summer, but now is the time to warm your insides with the flavors of Autumn. So put away the lemonade and dust off those red wine glasses.

I can picture your mouth watering as you think of thick steak and a great California Cabernet Sauvignon -but I'm going to stop you there. This article isn't about that. It's about an unsung hero of full-bodied reds: the Rhone. Most Americans don't think of Rhone wines as they begin to pair wines with the heavier fare of the season. For me, it's one of the first ideas I have, only because I know how well it pairs with the heavy foods of the season.

You might know some of the grapes grown there: Syrah, Grenache, Mourvedre and Cinsault. Most of you have heard of Chateauneuf du Pape, one of oldest and most famous regions for red wine (Yup, that's in the Rhone). For some, Chateauneuf is the apex of Rhone wine. For others, Hermitage takes the cake. However there are a plethora of other villages who have earned there own designation that most people have never heard of, like Gigondas and Sablet. One thing about the Rhone region is that it's huge and can be confusing. It encompasses a wide range of styles. There are more appellation controlee (the French system of controlling the grapes grown in what they consider premier regions) wines from the Rhone than any other region except Bordeaux. In most wine circles the term Rhone means full-bodied, complex red wines from the southern Rhone. These wines generally have notes of raspberry, broth, spice and savory mushroom. This makes navigating the Rhone an intimidating task. Don't worry that's why I'm here. We have a great selection of Rhone wine, here just in time for stews and steaks.

I was introduced to Rhone wines several years ago by a wine buyer for a retail store I worked at in Brooklyn. The first thing I noticed was the prices ...the low, low prices. The second thing I noticed was the wide range of styles. The third thing was the more I drank them, the more I loved them. Back then I wasn't as experienced. I loved California Cabernet Sauvignon as my go-to, full-bodied red. As they came more into fashion I found that my favorite labels went way up in price. That's when I turned to entry-level southern Rhone. I'm not sure why the prices are still so approchable but Rhone wines are huge bang for buck. I could spend $16 and get a spicy, smooth, earthy and full-bodied red. Depending on the style and region in the Rhone, the wine could be high-toned and almost minty, while most Southern Rhone's are the more savory style.

As they appealed more to me I noticed that my palate had expanded to be more sensitive to subtle flavors. Because the general style is to use oak for texture instead of just flavor, the wines weren't just all cream and vanilla. For that reason I believe that Rhone wines are the wine drinker's wine. These wines challenged me to taste more in everything I drink.

The Rhone holds a warm place in my heart. Try it sometime.

Here is a list of all our current Rhone wines. Just click and view them on our website:

Monpertuis, Cuvee Counoise, 2007 $13.50

Domaine Monpertuis, Chataeaunuef du Pape, 2006 $43

Paul Autard, Cotes Du Rhone, 2009 $16

Domaine Marcoux, Chateaunuef du Pape blanc, 2009 $70

Domaine de Givaudan, Cuvee Lea Cote du Rhone, 2009 $18

Domaine la Soumade, Rasteau, 2006 $26

Saladin, Fan de Lune, 2006 $23

Domaine Couroulu, Vacqueras, 2007 $21

Francois Villard, Condrieu Le Gran Vallon, 2007 $69

Les Vins de Vienne, Condrieu Les Amphores, 2008 $60

Les Vins de Vienne, Les Chirats de Saint-Christophe, 2004 $69

Les Vins de Vienne, Remeage Rouge, 2008 $17

A New Way to Shop

Neal Rosenthal and his Fight to Keep Terroir Alive

By JASON HATFIELD 10/16/10

The idea of looking at wine through the eyes of importers instead of winemakers is uncommon for the average consumer, but this isn't a crazy idea. If you like an imported wine maybe the person who brought it in has a similar taste as you. This can allow you to be more adventurous, but retain an element of confidence in your selection.

Neal Rosenthal of Rosenthal Wine Merchants

Two examples of Neal's wine we carry:

Domaine Monpertuis Vin de Pay du Gard $13.50

Jacques Puffeney Arbois Poulsard 2007 $27.00

Since the late 70's Neal Rosenthal has brought distinctive wines to the American market that reflect his devotion to the concept of "terroir". A lot of you are probably saying to yourselves what is terroir and why should I care? It is a French term in farming used to denote the special characteristics that a small area bestows upon its fruit. Think of the word "microclimate". You should care about terroir if you like wine that isn't generic and overpriced. In the modern wine market, "branding" wine has completely overlooked this concept of terroir. Larger distributors of wine (or any other beverage) want 2 million cases to ship all over the world and they want it all to taste the same. It's hard to explain to them that wine isn't cola. It can't be mass-produced and retain a unique quality. Some large producers use technology and oak to basically flavor their wine. The end results are millions of bottles of wine that all taste the same.

Neal said in an interview in the film "Mondovino" broaching a similar subject (I am paraphrasing):

INTERVIEWER: Oaking and manipulating wine is like plastic surgery?

NEAL ROSENTHAL: No, this process is worse than plastic surgery. After the plastic surgery you still have the person underneath, this process destroys the soul of the wine.

This does not mean Neal is opposed to technology. Take, for instance, this excerpt from his website madrose.com:

"... the business of wine has boomed, the media has focused its attention on this aspect of life, technological change has come at a rapid pace, and enormous amounts of capital have been invested in our world of wine. So many of these influences have resulted in a vast improvement in the overall quality of wine. We have benefited immensely from these developments and we are grateful for having been involved at such a stimulating moment." "...There is a fine line between making necessary refinements to a fundamental process and turning priorities on end."

He goes on to say that early in his career, mentors taught him that 90% of the ultimate wine is made in the vineyard and the role of the winemaker is to let the wine make itself. He refers to the "holy trinity of terroir" as: soil, climate and grape variety

It seems almost too simple, right? There is a catch though. You can't do this and make a million bottles that taste the same. Some believe the terroir is more important than the winemaker. If you are a talented winemaker you can make great wine year after year, but each year will be different. Different plots of the vineyard will yield different results and so on. It's very hard to "brand" a terroir-influenced wine.

That being said we can now talk about what makes Neal's wine awesome. One of the first things that blew me away are some of the prices. We carry three wines under $22, all of which are small production, naturally made and completely unique. Neil also carries a plethora of serious wines from classic regions that aren't cheep but constantly astounding. We have those too. Imagine a Burgundy that instead of ripe cherry had a brothy mushroom in the nose or a Chianti that smells of sesame seeds and earth. Wines that reflect terroir are not always what you expect, but Neil's wines are always unique and delicious.

We are now offering 6 or more Rosenthal Wine Merchant selections in every price range from France and Italy.

Thanks for reading!

Jason Hatfield

jason@vestrywines.com

Get Yourself to the Greek

Meet Wine Makers from Greece

By JASON HATFIELD 10/9/10

Free Wine and Food Tasting Thursday 6pm-8:30pm with Stellios Boutaris &Yiannis Tselepos

We are lucky to be hosting 2 of the most respected Greek winemakers. They will be pouring their wines along side different international dishes to prove that Greek varieties really are some of the most versatile for pairings.

In total we are tasting 4 wines:

1. Tselepos Amalia Brut Sparkling: 100% Moschofilero, The only "method traditional" Sparkling made in Greece

2. Tselepos Nemea Red 2007: 100% Agiorghitiko

3. Kir - Yianni Paranga red 2008: Xynomavro, Merlot and Syrah blend

4.Kir-Yianni Ramnista 2006: 100% Xynomavro

The Wine Makers Joining us:

Stellios Boutaris of Kir-Yianni winery in Macedonia: Owner and winemaker for one of the most cutting edge wineries in Greece that is still rooted in tradition.

Yiannis Tselepos of Tselepos winery in Nemea: One of the pioneers of modern Greek winemaking who studied and made wine in Burgundy before returning to his native Greece.

...

Greek wine and its rebirth into the modern wine market came as a sigh of relief to those in the know. People who went to Greece and found that whites weren't always resonated and reds could be dry and complex. For me, a person not in the know, the discovery of these phenomenal wines has been an eye opening experience. The mental image of lounging on a beach near Patitirion sipping beautiful wines with a hot piece of lamb is a romantic idea that keeps me interested in Greek wines and culture.

When I started researching this article I was astounded by the rich history of Greek wine and viticulture. I was especially surprised how Greek viticulture has influenced regions like Sicily, southern Italy and France. Greek viticulture dates back to 7^th century BC (or even earlier) and into the Roman Era. Pottery from the Mycenaean Culture found in Syria, Palestine, Egypt, Cyprus, Sicily and Southern Italy suggests that they exported wine as well. Also, wine was apart of daily life for Ancient Greeks according to poets like Homer and Hesiod. Compared to Ancient Egyptians, who also made wine, it was used to in ceremonies and for the well to do while most people drank beer. Greeks held the knowledge of vinification as a mark of social sophistication while brewing beer was considered barbaric.

Still Tastes Great

Prophet's Rock, Rocks!

Being Poured-

Pinot Noir 2006 ($34): Dark ruby in color, it shows rich boysenberry and dark cherry with floral and spice aromas on the nose leading on to a smooth, dense, well-structured palate. Here the rich aromatics are enhanced by silky tannin and well-balanced acidity adding structure before leading on to a long rich finish.

Pinot Gris 2009 ($30): In my humble opinion this is as world class as some nicer Alsatian Pinot Gris. White gold in color, it displays a wide spectrum of aromatics including pear, peach and citrus peel to quince and spice notes with significant underlying minerality. These aromas are echoed on the concentrated, crisp and long lingering palate.

Touted as producing some of the best Pinot Noir in New Zealand, Prophet's Rock owner Mike Mulvey is making a rare appearance at our store.

Located in Central Otago, this small estate is committed to preserving the environment and to farming responsibly. The estate of Prophet's Rock is comprised of two very distinct vineyard sites, Pisa and Bendigo. The Pisa Vineyard features warm, free-draining soils and excellent exposure to the evening sun. The Bendigo Vineyard is located on north-facing slope which have a bit cooler climate. This stunning site has fascinating soil composition.

They are a member of Sustainable Winegrowing New Zealand, an organization founded by New Zealand's vintners. According to nzwine.com: Sustainable Winegrowing New Zealand was developed to:

- Provide a "best practice" model of environmental practices in the vineyard and winery.

- Guarantee better quality assurance from the vineyard through to the bottle.

- Address consumer concerns in matters pertaining to the environment and winegrape production.

- A framework for viticultural and winemaking practices that protect the environment while efficiently and economically producing premium winegrapes and wine.

- A format of continual improvement to ensure companies operate with a goal of improving their operational practices.

- A vehicle for technology transfer so that companies are kept informed of new technology and its application.

Wow, that's a great deal of responsibility we don't often see in the wine industry.

In a time when the word "natural" is thrown around all willy-nilly Prophet's Rock truly deserves the distinction. There is no regulation over the word "natural" so human manipulation, pesticides and other unnatural processes can slip by the average consumer.

All this "Go Green" stuff aside the wine is truly wonderful! One last reason to come meet Prophet's Rock is the amazingly small amount of wine they produce. So, please come and join us for a tasting, who knows how long this stuff is going to be around?

See You Here,

Jason Hatfield

Tasting Notes from the Past!

Parle Italiano

Italy produces some of the best wine in the world. There are a plethora of wines and just as many varietals and styles ranging from crisp Vermentino to brooding Brunello. Vines are grown in virtually every part of the country, from the coast to the mountains, as the land is well suited for this crop and the fact that wine plays a huge part in the Italian lifestyle.

2008 Castel de Paolis Frascati, Latium, Italy

Castel de Paolis is an old castle that dates back to the Roman times a few miles away from Rome in the appellation of Grottaferrata. The estate was purchased by the Santarelli family in 1985. After acquiring the land and speaking to renowned viticulturalists, Signore Santarelli embarked on conducting two experiments with his vineyards. The first experiment was an attempt to rejuvenate the vineyards’ old vines comprised entirely of indigenous varietals. And the second was to test the ability of international varietals such as Sauvignon Blanc to grow in the area. From 1985-1992 many vines were planted and to everyone’s delight most of the vines thrived due to the rich volcanic soil in the area. Ever since, they’ve been experimenting with different blends to produce outstanding and unique wines.

This wine is proof that with patience and determination a great wine can be born. This wine is a field blend of indigenous varietals; Malvasia di Candia, Grechetto, Malvasia del Lazio, Trebbiano Toscano, Bonvino, Pecorino, Cacchione and Passerina.

This is a lovely lively wine with crisp notes of pineapple core, apples, pears and an underlying minerality adds to the wine’s structure. A classic pairing would be Carciofi alla Romana; artichokes stuffed with breadcrumbs, parsley, anchovies, salt and pepper, a famous Roman dish.

2007 Travignoli Chianti Rufina, Tuscany, Italy

Chianti is known throughout the United States as the Italian “go-to” red. Although I want to protest that statement as there are plenty of amazing Italian wines out there, sometimes all I want is a lovely Chianti. One of the reasons I love the Villa Travignoli Chianti Rufina is because it is so accessible. This Chianti was vinified in stainless steel from primarily Sangiovese, with a little Canaiolo and Colorino blended in for added complexity. Stainless steel is important in this case to preserve the acidity and distinct fruit flavors of the wine. The estate is located in Rufina; one of the best locations to grow Sangiovese in the Chianti region of Tuscany.

Tuscany is known for its simple cuisine where the food and wine dance perfectly in harmony with each other. Sangiovese goes splendidly with tomato based dishes such as lasagna and also with roasted meats and sausages.

Vine of the Month Club

Welcome to our

Vine of the Month Club

This is Vestry Wines very own wine club for the oenologicaly curious at heart. The program works like this:

Once enrolled, you receive 2 seasonal wines each month. The combined value of these wines runs from $45 to $50. With each subscription of 6 months at $300 or 12 months at $540 you receive one month FREE. This brings your average cost per month to $42.86 and $41.54 respectively. Selections include limited gems with detailed tasting and producer notes from our very own Tanya Raisz. Local delivery in Tribeca is free as always.

For those of you looking to explore new wine through out the year we highly recommend you consider this program. It's fun, it saves you money, it saves you time and it's kind of like getting a surprise birthday present each month.

Give us a call at 212 810 2899

- Or -

You can email use at: contact@vestrywines.com

Tanya meets Mia Klein of Selene.

There is something to be said for a store that has staff members who can link up with some of the best in the wine business. It's just plain cool. Like the recent vacation Tanya took out to the west coast and the opportunity she had to meet with Mia Klein of Selene Winery. They had lunch, got to see the vineyards, toured the winery and Mia was gracious enough to let Tanya put it all on video.

In this first clip Mia and Tanya have a little chat about the Selene Sauvignon Blanc, nuances of barrel selection and creating complexity in a single vineyard wine.

In this next clip Mia talks a little more about what goes into harvest and yeast cultures for fermentation.

Spring Time Austrian WIne

Spring Time Austrian Wine

2008 Johann Donabaum Federspiel Johann, Wachau Austria $23.00

The talented 26 year old Johann Donabaum wants his wines to be a “mirror of the terroir”. His Spitz Estate is situated at the base of two mountains where over the millennia mineral rich schist has developed. Many of his vines are 30-45 years old with strong roots that dig deep into the sedimentary soil. The cold climate coming from the Atlantic Ocean gives the wines high acid and elegance. His production is small but focused, with only 2100 cases produced each year.

Here’s everything you want from a Grüner Veltliner; defined minerality of wet slate, notes of stone fruit and classic white pepper finish resulting in an incredibly fresh crisp wine.

Experience the subtle spice open up with dishes such as sautéed scallops/tofu and caraway, or to enhance the vegetal notes pair it with a citrus asparagus and endive salad.

2007 Josef Umathum St. Laurent Klassic, Austria $24.00

Pinot Noir, a varietal which is prone to adaptive mutation, was introduced to Austria from Burgundy in the mid 19^th century, where it became Sankt Laurent. The Umathum Estate is situated on 62 acres of warm soil which is suited for high quality reds. They continue the cultivation of terraced vines in Jois established in 1214. Though 2007 was a trying year for Austria, the results were surprisingly outstanding.

St. Laurent an aromatic wine that can often have rich cherry notes, was so named because the early budding late ripening grape reaches full veraison on St. Laurent’s Day, August 10^th.

Pair this with roasted dishes to evoke earthiness or match it with a turkey and cranberry to enhance the vibrant cherry notes.

2008 Moric Burgenland, Austria $32.00

In a country where much of the Blaufränkisch produced is rugged, Roland Velich produces an elegant Blaufränkisch quite like a fine Burgundy. He spent decades studying the techniques and wines of Burgundy which he in turn has used in his Blaufränkisch productions. His cultivation includes vines which are up to 110 years old, and produce miniscule amounts of fruit, making his production very limited.

This is a wine of true elegance and style; treat it like a Grand Cru Burgundy. Enjoy this with Austrian Goulash, tender tri tipped beef coriander stew, or truffle infused quiche.

Salute!

Tanya

This week’s wine tasting: February 22 - 28th

Summoning spring

2008 Château de la Tuilerie, Southern Rhône, France $16.50

The racy Rhône Valley has a myriad of unctuous wines, with perfume, spice and definite character. This blend of Grenache Blanc and Viognier from Costieres de Nimes, fits the profile perfectly. This voluptuous wine has aromas of exotic fruits and flowers that envelope your senses like a silk robe. Chantal Comtes crafts her wines with patience, letting the natural characteristics of the wine come out. She understands the metaphysical aspect of wine and with dedication and talent she has won over 500 awards in only twenty years.

Pair this with exotic dishes such as a Vietnamese mango and grilled shrimp dish or blue crab and roasted pineapple, for something simpler try a grilled Munster cheese sandwich with a side of honey bbq chips.

2006 Movia, Brda Slovenia $29.00

Ribolla Gialla, a robust thick skinned yellow grape dating back to 1289, is a true wine of the terroir. Though political allegiances have changed multiple times over the millennia, the passion for wine in the area has never ceased. Ales Kristancic, with three centuries of family tradition behind him has customized his winemaking style by integrating modern equipment with biodynamic techniques and ancient wisdom. He leaves the wine on its lees (yeasts) for up to two years in Slovenian oak and uses atmospheric pressure to filter the wines preserving the natural flavors and vitality of the wine, making them age worthy and absolutely delicious. This wine is an absolute treat for oenophiles looking for obscure international varietals.

Pair this with anything from the sea, such as giant clams or seaweed salad.

2006 Anton Iby, Mittelburgenland, Austria $15.00

Blaufränkisch is an excellent alternative to Pinot Noir with its light body and sassy spice. It has a thicker skin than Pinot Noir allowing it to withstand the harsh Austrian winters, yet maintains a seductive elegance. The Iby family, one of the premier blaufränkisch producers in Austria, were the first growers to establish a winery in Burgenland in 1983. Their focus is on power, elegance and aging potential in their wine. To accomplish this they perform rigorous quantitative restrictions and ferment much of their table wine in stainless steel.

It is the perfect accompaniment to any barbeque or game dish such as duck or venison.

Salute!

Tanya

At the Vestry Wines tasting bar Feb 15th - 21st

This week at the tasting bar we are featuring a trio of blends, each of them a shining example outstanding quality for under $20.

NV Castellroig Brut Cava, Spain $15.00

From the heart of the Cataluña, we present a true treasure, Cava; the Spanish answer to Champagne. As with Champagne, the Cava is blended from three grapes; Macabeo, Parellada, and Xarel-lo (Cha-rel-lo). Macabeo produces elegant floral notes to allure your nose, Parellada bursts with green apple and citrus, Xarel-lo pulls it all together with its creamy body and subtle vegetal notes resulting in a fantastically easy going bubbly.
The Castellroig family since 1760, has established themselves by building a strong union of oenologists who have a strong dedication to family and farm. To ensure the best quality all fruit is hand picked, carefully transported, then cooled in a cellar and separately fermented. After being aged for 18months it is finally released to the public and not a moment too soon.
This Cava is delicious and can be enjoyed with a variety of foods such as spicy Pad Thai, sushi, mollusks or any tapas dish.

2007 Yves Cheron “Les Dentelles” Côtes Du Rhône, France $13.50

The Côtes du Rhône, literally The Hills of the Rhône, is a warm region in the Eastern part of France. CDR wines tend to be unctuous, not this one. Crafted by Burgundian Yves Cheron, Les Dentelles has an undemanding elegance. Vinified of Grenache and Syrah, this wine is unfined with a portion of Syrah aged in neutral oak to add complexity.
This light wine skips on your palate with notes of fresh thyme and rosemary and Mediterranean aromas of black olive and sun baked tomatoes.
Serve this wine with a Pasta Puttanesca, dill havarti or any dish with fresh herbs.

2005 Vestini Campagnano “Kajanero” Terre Del Volturno, Italy $17.50

What do you get when you mix two lawyers? Sounds like the beginning to a bad joke, in this case there is nothing to joke about. This wine is phenomenal! It all started with two lawyers, who had an interest in oenogastronomy. Fascinated with the unique Pallagrello vine found in Caseta, which produces both black and white grapes, they embarked on their wine making journey, reviving Pallagrello from near extinction. Over the decades their wines have evolved, and today we get a delicious full body wine which is made of a blend of Pallagrello, Aglianico, Casavecchia; all indigenous varieties grown on the Caiazzo hills in Campania.
Enjoy this hearty wine with tomato rich dishes such as Lasagna Bolognese or a hearty stew.

Tanya.