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10 Buyers, 1 Store, 8000 Wines

Thursday, January 29, 2015

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Exceptional Tasting Series:

Washington State Wine
with 67's Wine Buyer: John Asbury

Follow The Buyer: John our resident expert on Washington State wines on a tasting tour through the region. 

Wines being poured:

Ribera Vineyard Counoise 2009  >>
Snoqualmie Chardonnay 2012  >>
Mercer Pinot Gris 2013  >>
Milbrandt Vineyards Estates Merlot 2010 >>

Join the conversation on Twitter @67Wine #FTB


All wines poured are 10% off during the tasting unless otherwise discounted.

Wednesday, January 28, 2015

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George Dickel Tennesee Whiskey Tasting

Claim your own bottle of our private barrel selection from the George Dickel Distillery in Cascade Hollow, Tennessee. On February 17th, we will release our premium whiskey to our customers and celebrate with a tasting. Please join us and enjoy signiture cocktails created by our spirits buyer Oscar García.

For updates and recipies follow @67wine and look for #67wiskeyfest.

Monday, January 26, 2015

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The American Whiskey industry is on the rise, reaching production levels that have not been attained since Prohibition (the American ban on spirits issued by the Volstead Act, 1919-1930, which shut down American distilleries to great consequence). The category of American Whiskey includes Bourbon, Rye, Corn Whiskey, Malt Whiskey and Moonshine. As Americans are re-discovering our national spirit, distilleries like the traditional Bourbon Maker's Mark simply cannot keep up with demand. Legendary producers from Tennessee and Kentucky (the heartland of Bourbon) like George Dickel (established 1870) remain pillars of the American Whiskey Industry. Small, craft distilleries also bring an angle to the new landscape of American Whiskey, adding a small-batch, artisanal and local side to enjoy. Small batch bourbons, especially at the super premium level — brand like Pappy Van Winkle, George T. Stagg, and others, have reached a status of rarity and unattainability that they are deemed "unicorns" of American Whiskey. 

For the month of February, 67 Wine & Spirits harnesses the American Whiskey renaissance in our store on Columbus Avenue, turning it into a hotspot for Whiskey tastings that will satisfy Whiskey lovers as well as the Whiskey-curious. Our month long tasting will take you through the brands you need to know to the most local craft distillery. We are excited to release our private selection 67 Wine-George Dickel Tennessee Whisky on February 17th with a Mardi Gras party. And learn the secrets of cocktail experts Robert Simonson author of The-Old Fashioned: The Story of the World’s First Classic Cocktail, with Recipes and Lore and Warren Bobrow, author of Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks Using the World’s Most Popular Spirit in two cocktail events that will have your taste-buds wailing with delight.

A Few Upcoming Events from 67 Wine & Spirits

Wednesday, February 4th
The Unicorns of American Whiskey:
An open tasting of America’s most unattainable Whiskey.

Friday, February 6th
Bourbon:
Knob Creek, Maker’s Mark, Booker’s, Baker’s, and Basil Hayden.

Tuesday, February 17th - Mardi Gras at 67 Wine
Exclusive 67 Wine-George Dickel Tennessee Whisky private bottling preview party. More information available at blog.67wine.com

Thursday, February 19th
Michter's Kentucky Whiskey
Friday, February 20th

The Old-Fashioned
Cocktail session with Robert Simonson, author of The-Old Fashioned: The Story of the World’s First Classic Cocktail, with Recipes and Lore. Cocktail making, tasting and book signing. Books will be available for purchase.

Saturday, February 21st
Whiskey Cocktails

Mixing it up with Warren Bobrow author of Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks Using the World’s Most Popular Spirit
Books will be available for purchase.

Thursday, February 26th
High West Distillery (Park City, Utah)

Friday, February 27th
Kings County Distillery (Brooklyn, New York)
Moonshine, Bourbon, and Chocolate Whiskey

Friday, January 23, 2015

On 3:07 PM by 67wine@gmail.com in , , , ,    No comments

The moment I heard about George A. Dickel’s fantastic “Claim Your Cask” program—which lets whiskey fanatics sample the contents of specially selected aged barrels and choose their own to be hand bottled—I knew I had to get involved. Interest in American whiskies is at an all-time high, and Tennessee whiskey, such as that made by Dickel, is a true American classic: corn based, charcoal filtered, and aged in new American white oak barrels, with just a touch of char.

Here’s how it works: The folks at Dickel choose a selection of single barrel whiskies, each aged at least 9 years in their rickhouses in Cascade Hollow, Tennessee. Dickel has its own “mashbill,” or recipe, for these whiskies: 84 percent corn, 8 percent rye, and 8 percent malted barley, for a little sweetness. The whiskies come in at about 103 proof. We were sent samples from 3 barrels, with directions for choosing the one we liked best. But here’s the catch: It’s really, really hard to choose just one. So we opted to go for two, with slightly different taste profiles to appeal to the range of whiskey lovers that we have among our clientele.

There was no way I was doing this all by myself, so I called upon my good friend and bourbon aficionado Louis Morin, whose comprehensive knowledge of American whiskey, plus his willingness to taste as many as necessary to get it right, made him the perfect partner in this enterprise. I eventually chose a whiskey that had that classic Tennessee profile: rich and smooth with flavors of vanilla and caramel. Louis went for a slightly more sophisticated palate—a touch more astringency and a little smokiness.

You won’t be able to get your hands on our two selections until Mardi Gras, February 17th, but believe me, they are worth waiting for. To celebrate the release, we’re having a party at 67 Wine, complete with food, music, and, of course, tastings of the two whiskies. We’ll also have mixologists on hand serving a couple of brand new cocktails featuring our whiskies, and we’ll share the recipes for those with you soon.

We’ll fill you in on more details as we get closer to the event, but mark your calendars now. I can guarantee a truly unique evening.

—Oscar Garcia


Monday, January 19, 2015

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In-Store Tasting: January 22nd 4-7pm

For once life is fair--at least it is this Thursday at 67 Wine & Spirits. Join us for a tasting of Fair Quinoa Vodka from 4pm to 7pm. Believe it or not, Fair Vodka is made from 100% quinoa. Clean and flavorful, this vodka is perfect for the spirits drinker with big heart, great taste...or a gluten allergy.

Even those of you who live on meat alone have heard of quinoa--the magical grain that took the food world by storm to the point that 2013 was declared the "International Year of the Quinoa" by United Nations. The quinoa used by the Fair Spirits is sourced from the Andean mountains using fair trade practices.

From the Creators of Fair Quinoa Vodka:
"Our great taste comes from our high quality quinoa with a special production process – the result of a two-year joint research project between French distillers and Andean farmers. Quinoa is the mother of all grains and is an ancient power food used by Incan warriors 5000 years ago. Quinoa is gluten free. We source our quinoa from the Andean mountains. The Altiplano plateau is over 3000m above sea level where the quinoa grows in fertile soil on volcanic rock."

All spirits poured are 10% off during the tasting unless otherwise discounted.
Fair Vodka

Tuesday, January 13, 2015

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Jura

 Back in the day—the 1600s or thereabouts—the Jura was one of the major wine regions in France with about 10 times as much acreage devoted to vineyards as there is today. Now, however, the region produces a style of light but tannic and spicy wine that is often under-appreciated. The reds are almost rosé-like in color, but because they have so much tannin, they can age a long time while still maintaining their freshness.

Which leads me to the wine I’ve chosen, the Jean Bourdy Côtes du Jura Rouge 2010. Jean Bourdy is a producer who does things in a very old school way. Most Jura producers age their wines in stainless steel, resulting in wines that have an almost sweet, fruity purity. Jean Bourdy, on the other hand, not only ages wines in old oak but keeps them there for a long time before release—three to four years minimum.  That gives the wines an extra complexity and the ability to age for decades. In fact, the winery has a library of vintages in its cellars that goes back to the early 1900s, and even earlier.

Try it Now: Jean Bourdy Côtes du Jura Rouge 2010 $28.99

This is the winery’s most recent release, and you can certainly drink it now, as long as you decant it for a couple of hours to let the tannins soften and the flavors marry (it’s a little tightly coiled right after it’s uncorked). Or you can hang on to it for 10 years or so. Either way, it’s a terrific wine that pairs well with cheeses and charcuterie. In fact, this is a remarkably food-friendly wine that also goes with a wide range of dishes, like roast game (pheasant, duck, or goose), chicken, and fattier fish, such as salmon, trout, or black cod.

My recommendation? Buy a case or two and drink a bottle every year or so. The younger wines (after they’ve opened up for a couple of hours) will give you really pure, tart cherry fruit, wild strawberry, some green notes, and a little mint. Ten years from now, the tannins will have softened and you’re going to get richer, softer fruit flavors, stewed plum and cherries, and you’ll still have that distinctive freshness.

—Rand Sieger

On 1:18 PM by 67wine@gmail.com in , , , , ,    No comments


When Brooklynites are tinkering away at making beer, wine and basically anything else under the sun, it is an overstatement to claim on the back of a book that making whiskey in a Brooklyn apartment is a moment of civil disobedience, especially when the threat such homespun amateurs of moonshining pose is probably as harmful to the wellbeing of that community as the novice kombucha brewer tinkering with bacterial cultures and just as detrimental to the tax revenues as a teen babysitter pocketing100% of the income. I hope those of you who pick up The Kings County Distillery Guide to Urban Moonshining with eye rolls or hesitation hold of knee-jerk judgement in order to appreciate the autodidactic journey of Kings Co. Distillery as much as we appreciate their whiskey.

Much as I see customers make jokes about Kings' $43.99 Bourbon that comes in a 375ml clear glass flask, I tend to get a little defensive at the bias. A little backstory on Kings County Distillery and Kings' small line of whiskeys gets a Bourbon fan excited about the mystery and lore of what adventure the packaging promises. What it promises is unhyped, unpretentious, unadulterated whiskey in a market where people are clamoring for Pappy Van Winkle just to get a taste or pass it on as a gift to their most important client. Can such demand be justified when you understand that Jim Beam's whiskey is two steps away from Booker's and Baker's? What the open-minded customer in our store ultimately says is, "It's Bourbon, how bad could it be?" The truth is, it's really good.

So how does one go about telling the story of whiskey and the young bunch of entrepreneurs that comprise Kings County Distillery? Why by analogizing America, of course! The enterprise of making booze has always been a commercial one with rowdy upswells of defiance tempered by moments of genuine or politically-motivated crackdowns. And while the Kings County Guide to Urban Moonshining makes gestures towards this narrative, the more important contribution falls within the scope of the subtitle: How to Make and Drink Whiskey. Kings' story starts off in Kentucky with the underage Colin Spoelman being exposed to alcohol. One moment especially entices him: when a friend downs a bottle of Bourbon and emerges a wild man with a new name and plenty to holler about. From there, Spoelman leaps off into an exploration of what makes whiskey different than the other spirits: So what makes whiskey special? Why should we care about the contents of the bottle when the biggest difference for many main-stream bourbons is what label is on the outside? Why would someone even drink vodka, when there are so many interesting spirits to try?

As it turns out, the Guide to Urban Moonshining--unless you have plans for a bathroom still in your NY apartment--is most educational in sorting through the interconnected distilleries in the US and what their various products are regardless of packaging. The whiskey fan will end up understanding the difference between a sweet mash and a sour mash. She will be able to discern the difference between adulterated whiskeys sourced from LDI and the barrel strength small-batch variety. It is a great opportunity to become a connoisseur, or at least a chance to order impressively at a bar, dismiss the over-hyped "rare" bottles, and have some fun.

I highly recommend grabbing a pint of Kings County or the three bottle gift pack of white whiskey, Bourbon, and Chocolate "flavored" whiskey and taking a spin through the Guide to Urban Moonshining. It will make you a better drinker while exposing you to a truly hand-crafted whiskey from New York. And best of all, you will always have an answer to the most important question you regularly face in life: "What can I get you to drink?"

Saturday, January 10, 2015

On 12:44 PM by 67wine@gmail.com in , ,    No comments
Mark Bittman, in his book How To Cook Everything, had a recipe for Crab Cakes that sounded good, except for a few ingredients I didn't like. After a few experiments, I came up with a variation I really like.

I replace the plain green bell pepper with a chili pepper, such as an Anaheim or a Poblano or a combination of both. They are both mild peppers, with the Poblano being the hotter of the two. The pepper doesn't make it spicy, but definitely kicks up the flavor. I also replace the optional curry powder with Ancho chili powder. Ancho is another very mild, but very flavorful chili.

I also change a few of the directions. I've found that mixing the crab with the wet ingredients at the same time, the way he recommends, makes it very difficult to get an even coating. Mixing the wet ingredients first, then folding in the dry, makes for a more uniform mixture.

Chardonnay is the perfect accompaniment. When choosing a wine pairing for a rich food like crab, you can either accent the richness with a full bodied wine, or try to cut the richness with a lighter, high acidity wine. As far as I'm concerned, going rich is the only way to compliment this dish.

The types of Chardonnay I recommend are a little atypical for me. I don't usually go for the classic California style (tropical, buttery, oaky) with food, but here's the exception. The tropical flavors in a warm weather Chardonnay play beautifully off the spice of the chili peppers. The texture is also just about perfect.

Ingredients:

  • 1 Pound Fresh Lump Crabmeat, checked for stray cartilage
  • 1 Egg
  • 1 Chili Pepper (either Anaheim or Poblano or a combination of both), Very Finely Chopped.
  • ½ Cup Chopped Scallion (approximately 5 regular sized scallions)
  • ¼ Cup Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • ¼ Cup Fresh Bread Crumbs (a few chunks of french bread in the food processor)
  • 1 Teaspoon Ancho Chili Powder
  • 1 Cup All-Purpose Flour
  • Salt and Black Pepper
  • Vegetable Oil for Frying (preferably peanut or canola)

Directions:

  1. Add the egg, mayonnaise, Dijon mustard, salt and pepper to a large mixing bowl. Mix well.
  2. Add the chili pepper and scallions. Mix to coat.
  3. Add the crabmeat. Fold in using a rubber spatula. Mix as little as possible, but make sure all the crabmeat is coated. 
  4. Add the bread crumbs. Fold in enough to make a mixture that is thick enough to form into patties.
  5. Form into 8 cakes about an inch thick. If the patties are too large, they won't hold together during cooking.
  6. Refrigerate the cakes for half an hour or more. This too will help them hold together during cooking.
  7. Add a teaspoon of salt to the flour. Also add black pepper to taste. Stir.
  8. In a heavy skillet large enough to hold a batch of your patties (4, 6 or all 8, depending on how large a skillet you own), heat a ¼inch of oil. Obviously, the larger the skillet, the more oil you will need.
  9. When the oil reaches the proper frying temperature (a drop of water sizzles almost immediately).
  10. Coat the crab cakes with flour right before placing into the oil.
  11. Place the cakes into the oil gently. Cook in batches if necessary, but do not crowd.
  12. Cook for about five minutes, until the bottoms show a rich, golden brown.
  13. Turn, and cook until both sides are the same golden brown.

Serve with your favorite summer side dishes. When I retested this recipe, I served up corn on the cob and homemade cole slaw. Of course, you should wash it down with a ripe Chardonnay.
On 12:37 PM by 67wine@gmail.com in , , , ,    No comments
The bacon used to wrap this shrimp makes them very versatile and either red or wine friendly. The soft fruit of this shiraz and its tannin strip the palate of the fat from the bacon. The spicy character is perfect with grilled foods and the smoky bacon.

Ingredients:

  • 10-20 raw shrimp butterflied (peel the shrimp to just above the tail and slice slightly down the back without letting the cut go all the way through) 
  • 1 tbs tarragon minced 
  • 1 tbs thyme minced 
  • 5-6 shallots minced 
  • 1& ½ cups breadcrumbs 
  • 2 sticks butter 
  • 1 tbs garlic 
  • 2 8 ounce cans of crabmeat 
  • 1 package bacon 
  • toothpicks 

Directions:

  1. Melt butter in a pan and add shallots and garlic. Cook until translucent over medium heat, but do not brown.
  2. Add breadcrumbs and cook until slightly brown. 
  3. Drain crabmeat and add mixing all the ingredients completely. Add herbs last and mix completely. Place mixture in a bowl and refrigerate until firm (it will be easier to work with). 
  4. Add one teaspoon (approximately) to each shrimp in the fold made by cutting them, wrap entire shrimp in bacon in order to keep stuffing inside and close with a toothpick. 
  5. Cook shrimp at 500 F for 10 plus minutes broiling at the end to brown.
On 12:25 PM by 67wine@gmail.com in , ,    No comments

Ingredients:

  • 1 ½ Pounds fresh ocean scallops 
  • ½ cup extra virgin olive oil 
  • Salt and pepper to taste 
  • 2 bell peppers any color except green 
  • ½ red onion 
  • Rice wine vinegar 
  • Chives for garnish

Directions:

  1. Remove tough membranes from the scallops and pat dry. 
  2. Combine with enough olive oil to coat well in a bowl and toss lightly. 
  3. Season with salt and pepper. 
  4. For the relish, discard the stem, seeds, and membranes of the bell peppers. 
  5. Cut the peppers and onions into 1/8 inch dice. 
  6. Sprinkle with the vinegar. 
  7. Season with salt and pepper. 
  8. Preheat a gas grill. 
  9. Grill the scallops for about 3 minutes or until the edges begin to turn opaque. 
  10. Spoon the scallops onto warm plates. 
  11. Top with the pepper relish and garnish with chives.
On 12:17 PM by 67wine@gmail.com in , ,    No comments
This is an easy 20 minute supper. The key is to use the best possible ingredients. Choose the freshest fish, and use a high quality extra virgin olive oil.

Ingredients:

  • 2 Tablespoons
  • Olive Oil
  • Salt and Pepper to taste
  • ¼ cup Chardonnay
  • Pinch of Saffron 2 cups
  • Chicken Stock
  • 1 12 oz. Package of Couscous
  • 4 6 ounce pieces of Chilean Sea Bass
  • 1 clove of Garlic
  • Olive Oil for Drizzling

Directions:

  1. Preheat oven to 450 degrees. 
  2. Combine the wine and Saffron in a small bowl. 
  3. Put chicken stock into a medium sauce pan over high heat and bring to a boil. 
  4. Remove from heat, and add couscous and wine mixture. 
  5. Cover and set aside. 
  6. When all liquid is absorbed, fluff with fork. 
  7. Place the sea bass on a baking sheet. 
  8. Rub with garlic and season with salt and pepper. 
  9. Drizzle with olive oil and place in the oven for 15 minutes. 
  10. Remove from the oven and set aside. 
  11. Spoon couscous onto the plate and place a piece of Sea Bass over it.