Wednesday, May 6, 2015
On 3:46 PM by email@example.com in #FTB, Chateauneuf du Pape, Debra, Half Bottle, Owen Roe, Red, Sinister Hand, TN, Washington wine No comments
Owen Roe is committed to practicing the highest standards of winemaking. Taking its name from the Irish patriot and commander during the Irish Rebellion of 1641, they try to emulate their namesake's commitment to exceptionalism through winemaking. The historical Owen Roe's personality and the mysterious circumstances of his death at Cloughoughter Castle (shown below) inspire the labels on Abbot's Table and Sinister Hand as well as their other less-haunting labels that you will recognize like the Sharecropper's Pinot Noir.
All fruit is hand harvested from the Owen Roe vineyards in the Columbia Valley, Washington. The Sinister Hand is a blend of Rhone varietals, Grenache, Syrah, Mouvedre and Cinsault. It offers inviting aromas of black cherry and licorice. On the palate, juicy black fruit, savory herbs with nice structure and intensity. A wine from the Pacific Northwest, Washington State drinking like a baby Chateauneuf Du Pape. Drink now.
~Debra, Wine Buyer for Half Bottles
Thursday, April 30, 2015
On 5:29 PM by firstname.lastname@example.org in bourbon, Kentucky Derby, Tasting, whiskey, Women and Whiskey, Woodford Reserve No comments
The Kentucky Derby is Almost Here!Celebrate the 141st edition of The Kentucky Derby in Style with this 2015 Limited Edtion bottle of Woodford Reserve. The label was specially created by artist Carold Andreen-Harris for the folks at Woodford.
This bourbon is one of my personal favorites and the great label enhances the full and expressive flavors found in this bottle. Sip neat or make your favorite Mint Juleps! Either way it will be sure to add some style to you Derby Party.
Come join us on Saturday, May 2nd as Women and Whiskey hosts a Derby Tasting complete with this collector's item, Bulleit Frontier Whiskey, and Jim Beam Heritage. The tasting starts at 5pm at our store on the Upper West Side.
Wine & Spirits Buyer
Friday, April 24, 2015
On 2:41 PM by email@example.com in Burgundy, Duck Breast, Louis Latour, Marsannay, Pinot Noir, Recipe No comments
Glazed Duck Breast and Roasted Brussel Sprouts
4 duck breasts
Zest of 1 orange
Fresh Herbs (e.g. thyme and oregano)
3/4 to 1lb of brussel sprouts
1/4 cup of (cooking) wine, preferably a light red wine
"Marinating" the Duck Breast:On the underside of the breasts, rub into the meat the salt, pepper, herbs and orange zest and let them sit in the refrigerator for 30 minutes to 5 hours. When you are ready to begin cooking, take them out of the fridge to allow them to warm up slightly before cooking.
Cooking the Brussel Sprouts:Brussel sprouts are the comeback vegetable of 2014, and I highly recommend getting on board with this delicious and filling go to.Preheat the oven to 400 degrees. Halve the brussel sprouts and set them in a roasting dish sprinkle them with salt and pepper and lightly toss them in the dish with just enough oil to make the seasoning stick. Place in oven until they start to brown. Begin to prepare the duck breasts.
Cooking the Duck Breast:Heat a non stick pan on high heat. (Pro tip: If your pan will be crowded with the four breasts, use two pans with two breasts each.) Gently brush off most of the herbs and zest. Lightly score the fat of the duck breast with a hatch pattern, but be sure not to cut more than halfway into the fat. For best results, do not remove any of the fat as that will result in less flavor and tough meat.
Now your pan(s) are hot, place the breasts with the FAT SIDE DOWN. The goal is to have crispy, almost caramelized fat. This should take about 5 minutes. Not moving the breasts before the fat crisps will reward you with a beautiful brown color.
Once the breasts are in the pan, turn the oven down to 350. When the fat is crisps, use tongs to gently turn the duck breast onto the side without fat. "Kiss" the meat side with a short sear and place the pans in the oven for 6 minutes. (You may want to remove the brussel sprouts before hand and carefully cover them with tin foil.)
Plating the Dish:Once the duck has been in the oven for 6 minutes, remove it with pot holders on and set the breasts on a cutting board to rest covered by a large piece of tin foil. Use a wooden spoon to remove some of the liquid fat from the pan. Leaving behind about 2 tablespoons of it will be the essence for a sauce. Add the cooking wine to deglaze the pan. Gently scraping across the surface of the pan, loosen any remainders of the duck, herbs, zest, etc. Reduce until it starts to thicken and remove from heat.
Uncover the duck breasts on the cutting board and cut small sections 3/4 inch thick from end to end. Place a few on each plate in a fan pattern. On the narrow side of the pan, portion out the brussel sprouts. Then carefully spoon out the reduced sauce from the pan onto the slices of duck. Serve and enjoy!
Recommended Wine Pairing;
Friday, April 17, 2015
On 5:56 PM by firstname.lastname@example.org in Blanton's, Four Roses, Kentucky, Maker's Mark, whiskey, Women No comments
HATS OFF TO THE KENTUCKY DERBY….One of ‘Women and Whiskey’s” favorite days of the year is The Kentucky Derby. The Kentucky Derby is one of the most celebrated thoroughbred horse races in the world. Since its first running in May 17, 1875, the race has become an iconic American cultural event. Also known as The Most Exciting Two Minutes in Sports’ for its estimated duration, every first Saturday in May spectators flock to the legendary Churchill Downs racetrack in Louisville, Kentucky. This race is the official kick off of three known as US Triple Crown of Thoroughbred Racing. To follow are the Preakness Stakes and the Belmont Stakes.
This prestigious American horse race is known as much for its longstanding racetrack traditions as it is for its Thoroughbreds. These traditions have become customary like that of any ceremony, celebration and extend beyond the track grounds. Fans take pride and many of these rituals are followed thru at Kentucky Derby parties across the country.
First there’s the tradition of the Blanket of Roses. The Derby is occasionally refereed as ‘The Run of the Roses’ as 554 roses are awarded to the winner each year. The blanket of roses was introduced to America in 1870’s by Churchill Downs founder Meriwether Lewis Clark.
Second, the theme song ‘My Old Kentucky Home’ by Stephen Foster was believed to have originated in 1921. It wasn’t until then when the song gained in popularity and within a few years it replaced the National Anthem as the Derby’s theme song.
Another tradition are the ornate Hats worn by women marking the Derby a true spectator’s event, ‘a see-and-be seen,’ "It really goes back to England, and the Kentucky Derby was patterned after a race in England, the Epsom," says Ronnie Dreistadt, a curator of education at the Kentucky Derby Museum.
The signature drink of the Derby is the Mint Julep This libation has been around since the beginning but it wasn’t until 1938 that this Kentucky bourbon cocktail become the official drink. A Mint Julep is always made with fresh mint, Kentucky Bourbon and lots of crushed or shaved ice. “Every year during Derby week at Churchill Downs, more than 80,000 mint juleps are served.”
Woofford Reserve has been the ‘Official Bourbon of the Kentucky Derby’ for about 17 years. Woodford Reserve’s whiskeys are distilled in Versailles, Kentucky- the heart of Thoroughbred County. Each year a commemorative bottle is crafted. The 2015 limited-edition Woodford Reserve Kentucky Derby bottle features the artwork from artist Carole Andreen-Harris. This liter size bottle has six horses in motion with their jockeys wearing colorful silks. “The bottle's neck band features a diamond pattern of light mint and Woodford Reserve's signature copper colour as well as the Kentucky Derby 141 date sealing the top of the bottle. The tag at the bottle neck offers details about the product and the artist.” drinksinsightnetwork
Some other Kentucky Bourbons to imbibe on Derby Day are Four Roses Bourbon, Blanton’s, Maker’s Mark, and Bulleit.
~Women and Whiskey
Wednesday, March 25, 2015
On 12:29 PM by email@example.com in California Wine, Cava, Eric Asimov, Event, Italian Wine, Kosher wine, lambrusco, New York Times, Tasting No comments
Eric Asimov has written a book, now a classic, that walks the reader through the first experience with wine, past the moment of discovery, and on through the endless journey of connoisseurship. We are excited to have Mr. Asimov showcase interesting wines that you may never had chosen before but will surely love:
- Recaredo Cava Brut Nature Gran Reserva 2008
- Graci Etna Biano 2012
- Saetti Lambrusco Salomino 2013
- Celler de Capçanes Montsant Peraj Petita 2012
- Forlorn Hope Mil Amores Dewitt Vineyard 2012
You might also be interested in wine buyer, Daniel's, review of How to Love Wine:
In How to Love Wine, Eric Asimov compels us all return to the mystery of wine. The end-goal of the book is to help you find wine you like, understand why you like it, and give you permission to share it with friends and family without anxiety.
Monday, March 23, 2015
On 11:41 AM by WinePaul in #Crossbarn, @CrossBarnWinery, @paulhobbswinery, Cabernet, California, Paul Hobbs, Red, TN No comments
Monday, March 16, 2015
Sip them or slam them, here are 6 great Irish Whiskeys that give Jamesons and Bushmill a run for the money.
Paddy Old Irish Whiskey
This dram is distilled in County Cork, Ireland and is made in the traditional and legally mandated triple distilled fashion. It is also the product of pot distilling. What makes this whiskey unique is that the mash bill is mostly made from malted barley. In fact is is one of the most malt-based whiskeys in the Irish category. This gives the whiskey a pale color and tons of aroma. Notes will include honey, nut, and toffee. Soft on the palate with a long, woody finish. Ignore the label, this is a great buy for your party.
Knappogue Castle 12 Year Old Single Malt
This "single malt"is distilled three times in the same copper pot still shows a lot of complexity and should be enjoyed neat or broken up with a little water. This rewarding spirit has aromas that might remind you of Cocoa Krispies as a result of the malt grains and extended ageing in bourbon barrels. The fruit aromas is what really makes this something special. Knappogue is light and sweet, so be careful when going back for a second glass.
2 Gingers Irish Whiskey
This relatively new whiskey coming out of the Kilbeggan Distillery has a whimsical strain. 2 Gingers is an alternative to the Bushmills and Jamesons style of mass-market appeal. This would be considered "fruit-forward"with it's combination of apple, pear, lemon citrus, and orange peel aromas. With all this tart flavor, don't hesitate to take advantage of the spicy ginger by splashing in a little ginger beer or imagining your own cocktail garnished with candied ginger.
Kilbeggan Irish Whiskey
This is a party whiskey. Smooth and light, it gets the job done with a finesse that might go unappreciated by some. But in a blind tasting, I would put my money on this ringer. It is elegant, fruity, and smooth. If you haven't had much in the way of Single Malt Scotches, this is a great step away from the Jamesons you order at a bar when you don't want a beer.
Green Spot Single Pot Still Whiskey
Unlike Bourbons, Scotches, and Japanese whiskey, "cult following" is rarely associated with Irish Whiskeys. Green Spot would be an exception. The production of Green Spot is typically 12,000 bottles a year out of the Midleton distillery and those bottles only made it to the US recently. The bill includes both malted and non-malted barley leading to a soft, light appeal that shouldn't be hidden by ice or even a bit of water. Then it is finished off in barrel, 25% of which is ex-sherry cask. Green Spot is pleasant, full of classic Irish Whiskey flavors, and the perfect transition to our next whiskey.
Redbreast 12 Year Single Pot Still Whiskey
If you drink Redbreast, you really can't go back to the Bush(mill) leagues afterwards. I have no idea what Christmas cake tastes like, but that is how the Brits and Irish describe Redbreast 12. I do pick up how the Oloroso sherry casks that Redbrest matures in result in an impression of a delicious, not-too-sweet cake with coconut. The 12 year is such a delight that I find it hard to graduate to the cask strength and 15 year old variations.
67 Wine & Spirits Buyer
67 Wine & Spirits Buyer
Monday, March 9, 2015
On 11:44 AM by firstname.lastname@example.org in Book Review, Eric Asimov, How to Love Wine, New York Times No comments
How I Learned to Stop Worrying and Love WineSomewhere between the White Zinfandel of our youth and the Margaux that we will only read about there is great wine within reach. This wine is begging to be enjoyed simply. But in a world of thousand-page books, three-figure prices, and overblown tasting notes, can we ever have a moment to enjoy a wine simply? New York Times wine critic and wine writer, Eric Asimov helps us to do so in his regular columns for the Times and in How to Love Wine ($16.99 in paperback). Asimov's career as a wine critic is an intervention into the seriousness that wine professionals have entrenched wine. Asimov's rejection of airs is encouraging; his frank discussion, liberating.
In How to Love Wine, Eric Asimov compels us all return to the mystery of wine. The end-goal of the book is to help you find wine you like, understand why you like it, and give you permission to share it with friends and family without anxiety. Themes of the book, embodied by his chapter headings, include Discovery, Flirtation, Embrace and Passion Rewarded. While these themes are cherry-picked from the book, they map out how we all come to love wine. We stumble upon something new and become excited by the pleasure of a delicious wine. We want more. We want to try different wines by the same producer or from the same grape. Each experience of wine is different, and so the pursuit becomes the reward. Even a "bad" wine can be a pleasure when there is some mystery in it.
Mystery and DemystificationAsimov's hopeful approach does plenty to demystify wine--just as his articles do through the wine school. The demystification of wine is worked out through close-reading the inconsistencies of wine critics tasting the exact same wine and sorting through the nuts and bolts of what makes a wine taste or feel a certain way. But returning mystery into the process of experiencing wine is Eric Asimov's unique contribution. Wine is special. This mystery of wine begins the author's personal anecdotes about his early days of learning how to cook and selecting wines that went well with whatever food was being prepared. For Asimov, the ten dollar plonk and the '55 La Mission have been equally powerful in different contexts. The La Mission was the first big-ticket wine that the journeyman Asimov bought for his parent's anniversary back in the '80s and his story is a confirming and familiar one of investment, anxiety, and pay off. The less expensive wine was more utilitarian, but exciting nonetheless. Affordable wines that we pop and pour at dinner are part of a complete meal or a moment with friends. Drinking the best wine at any price range is the best variation on a treasure hunt.
"The Greatest Time to Love Wine"I must agree with Asimov that now is the greatest time to love wine. So many good wines are available at reasonable prices. And there is a wealth of information available in digestible forms. Wine figures, such as Mark Oldman and Gary Vaynerchuk, have done a great service for new generations of wine drinkers. In fact, I would recommend Oldman's Guide to Outsmarting Wine to anyone looking to immerse herself into understanding wine to the point of confidently bandying about French, Italian, German, etc. wine terms while sharpening the palate. Lettie Teague, Asimov's counterpart at the Wall Street Journal, is a pioneer and breath of fresh air we enjoy equally to Asimov. Wine Folly's website puts power into the hand of the consumer by educating her on the basics through enjoyable, whimsical blogs. And the Vivino app will be the most valuable tool for wine enthusiasts by crowd-sourcing knowledge and ratings that lift us out of the exclusive world of expert bias. However, I can't imagine this new era of American wine drinkers would have so many pleasurable options to learn about wine with out a figure like Eric Asimov and his manifesto.
Saturday, March 7, 2015
On 12:21 PM by email@example.com in Barbaresco, Barolo, Book Review, Italian Wine, Nebbiolo, Tasting No comments
On March 6th, 67 Wine & Spirits was honored to host a tasting led by Italian wine author, Kerin O'Keefe. Ms. O'Keefe brought her expertise to our customers by sharing her first-hand knowledge of some of the most desired European wines: Barolo and Barbaresco. Fans of crowded in to try old favorites or wines that would otherwise be out of their regular wine budget. Thank you to Kerin and all of the customers that came out to revel in these great wines.
Tuesday, March 3, 2015
The Languedoc (say “LONG-eh-DOCK”) region in southern France is producing some of the most exciting and revolutionary wine at the moment. For those of you who are recently coming into drinking French wine, you should take advantage of the exceptional value offered by the winemaker's and cooperatives of the Languedoc; same goes for the flanking regions of Roussillon and Provence.
Languedoc used to be the region that produced the majority of Frances cheap bulk wine, and on some level remains so being responsible for more than a third of France's total wine production.* This dubious distinction was a result of the dry mediterranean climate that makes grape growing easier and inexpensive as well as the fact that the first grape vines were planted here by the 5th century BCE. However a collective shift of independently minded producers have recently moved Languedoc-Roussillon wine towards being the wine industry's best kept secret. The region exports exceptional organic and sustainably made wines from Syrah, Grenache, Carignan, and Cinsault grapes. Languedoc wines can range from bright and juicy to thick and earthy, but they always serve as crowd-pleasers to the casual wine drinker and the oenophile.
To learn more about the Languedoc be sure to catch our live blog Wednesday evening (March 4th, 2015) with our buyer Rand.
Rand’s Picks: The 5 Wines You Must Try from the Languedoc
Moulin de Gassac Guilhem Rouge 2013 $10.99
Appellation: Pay D’Herault:
Grapes: Blend of Syrah, Grenache, Mourvedre, Carignan (Organic)
Ripe red fruit, roses and spice.
Domaine Rimbert Cousin Oscar 2013 $13.99
Grapes: Cinsault (Organic)
Delightfully light with pretty berry and floral aromas.
Mas de Gourgonnier Les Baux de Provence 2012 $15.99
Grapes: Blend of Grenache, Syrah, Cabernet Sauvignon, Carignan (Organic)
Juicy crushed red and black berries, earthy minerality, and just a touch of funk
Traverses de Fontanes 2012 $17.99
Appellation: Vin De Pays D`Oc
Grapes: Cabernet Sauvignon (Biodynamic)
Dark red cherry and plum fruit founded on an abundance of garrigue and rustically earthy minerality.
Le Bout Du Monde Cotes Du Roussillon Hop'la 2012 $22.99
Appellation: Côtes du Roussillon
Grapes: Grenache, Syrah (Organic, No sulfur added)
Fresh, fruity, and quaffable.
*K. MacNeil The Wine Bible. pg 293 Workman Publishing 2001 ISBN 1-56305-434-5
Monday, February 23, 2015
Burgundy WeekLa Paulée de New York is Daniel Johnnes' homage to La Paulée de Meursault and the traditions of Burgundy. La Paulée is a Burgundian celebration held at the end of the grape harvest where the people of Burgundy would bring a bottle and food to share with others in the community. This celebration takes on a spirit of a long BYOB starting at noon and going till the next morning.
Burgundy Week at 67 Wine
For our own celebration, we have invited courtiere (read broker), Jeanne-Marie Deschamps, and winemakers Jean-Pierre Cournut and Anne Parent to share the wines of Burgundy with our customers. Please join us from 4-7pm on February 25th and 28th for complementary tastings and a bit of fun. All wines poured are 10% off during the tasting unless otherwise discounted.
Burgundy is a wine lover’s soul mate. It engages our senses, inspires our imaginations, challenges our intellect, and flirts with our desires. It seduces and lovingly pleasures us time and again. Burgundy is a wine lover’s enchantment. No other wine demands so much from us, nor gives as much in return.
~ Bart, Our Burgundy Buyer
Wednesday, February 25
Jeanne-Marie de Champs will be here with winemakers Jean-Pierre Cournut from Chateau de la Maltroye and Anne Parent from Domaine Parent for a tasting of their wines from 4:00 until 7:00 PM
Saturday, February 28
Erica Kraypohl from Cynthia Hurley Wines will be pouring wines from her Burgundy portfolio from 4:00 until 7:00 PM.