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9 Buyers, 1 Store, 8000 Wines

Thursday, May 28, 2015

On 11:30 AM by 67wine@gmail.com in , , , , , ,    No comments
For some reason, summer brings up in me an urge to seek out lamb chops. In the winter, I really love braised lamb shanks, loins, and other cuts that can be dressed up with rich sauces based on plenty of butter, wine, and salt. However, as the weather warms up, a very dressed down chop or rack of lamb sounds perfect. That, a simple salad with vinaigrette, and a bottle of Chardonnay will make a perfect evening of watching the sun go down over the river.

Wednesday, May 27, 2015

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The Whiskey Sour

The whiskey sour is one of my favorite cocktails to drink all summer long. Here's my take on a classic recipe but with an Italian twist.

Ingredients:
2oz of Michter's Unblended American Whiskey
1/4oz of fresh squeezed lemon juice
2 dashes of Dale Degroff's Pimento bitters
Pellegrino Limonatta Sparkling Soda
Curled, long lemon wedge for garnish

Instructions:
Combine whiskey, lemon juice and bitters into a tall high ball glass. Stir all ingredients until well emulsified. Fill the glass to the top with ice cubes then top off the mixture with Pellegrino limonata soda, lightly stir. Garnish and enjoy.

                                                  ~Oscar, Our Spirits Buyer

Monday, May 25, 2015

On 11:51 AM by WinePaul   No comments
Every other Saturday, Del Posto (Batali & Bastianich's most upscale restaurant) hosts what they call their 5 For 5 Tasting. What you get is five wines for $5, with a description of the wines from one or more of their sommeliers. This Saturday, I attended for the first time, although it was the day they were marking their 2nd Anniversary of the event. 
5 for $5


It's a sit-down tasting, with nice stemware and a bottle of water on each table. We started with a bonus Champagne to celebrate the anniversary. It was a J. Lasalle Brut, crisp, dry in a middle of the road style. Slightly fruity, with very soft acidity. This was followed by the first "official" wine of the tasting, the Chartogne Taillet Brut Rosé. 60% Chardonnay, 40% Pinot Noir; surprisingly leesy on the nose. On the palate red berry, cream, and brioche. Rich and interesting, with a sharper acidity on the finish. Very nice.

The most interesting still wine of the tasting was the Graci Etna Rosato. Made from Nerello Mascalese from the north slope of Mount Etna, this wine was filled with strawberry and citrus. A delicious, refreshing sip.

Saturday, May 23, 2015

On 7:56 PM by 67wine@gmail.com in , , , , ,    No comments
The Leopard logo
1 West 67th Street New York NY 10023
Reservations (212) 787 8767  contact@theleopardnyc.com
SEE COUPONS BELOW

67 Wine & Spirits has been lucky to have the same neighbor for the past 41 years, the historic Hotel des Artistes on 67th Street. Known for its elegant cuisine, artistic affiliations, and one-of-a-kind atmosphere decorated with the landmarked mural series “Fantasy Scenes with Naked Beauties” painted by Howard Chandler Christy (completed 1935).

Dinning at The Leopard at Cafe des Artistes is a treat anytime, but their BYOB Sunday Supper is one of the neighborhood’s best kept secrets. Simply put, they do the cooking, you bring the the wine. No corkage fee. One could call this a #67GoodEats.

Italian cuisine at The Leopard is inspired by the fragmentation of Italian cuisine, the very local and individualistic twists to Italian food varying from region to region, and fascinating mixture of outside influences. Their southern Italian menu finds its roots in the area once known as The Kingdom of the Two Sicilies—drawing upon the culinary traditions of the regions of Campania, Basilicata, Calabria, Apulia, Sardinia, and of course Sicily itself--reaching a balance between dishes based on rural elements, such as pasta, vegetables, cheese, and seafood ingredients from the Costiera. A variety of recipes are influenced by the local aristocracy, in contrast from the popular traditions, containing poor but authentic and nutritionally healthy ingredients.

67 Wine's selection inspired by The Kingdom of the Two Sicilies
-Graci Etna Bianco 2013 (Caricante) Sicily $27.99
-Cantine Polvanera Falanghina 2014 $16.99
-Mastroberardino Fiano di Avellino Radici 2013 Campania $25.99
-Colosi Rosso 2012 $10.99
-Pirro Varone Primitivo Di Manduria Casa Vecchia 2010 Apulia $18.99
-Tenuta delle Terre Nere Etna Rosso 2013


Tuesday, May 12, 2015

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Domaine Ey SOC Grenache Blanc 

Domaine Ey Grenache Blanc
This fresh, satisfying Roussillon white features clean stone fruit aromatics underscored with a hint of green herbs. The palate is smooth and perfectly balanced with fresh acidity, soft chalky minerality, and a long marzipan and pistachio finish. At $14.99 this is an extraordinary value!
Patrice and Coraline Ey run their small family owned winery located in the Eastern Pyrenees with a strong commitment sustainable and organic agriculture. They have been ECOCERT certified organic since 2011.

The Grenache Blanc grapes for this wine come from 60 year old vines in the “Torremila” vineyard located on a windswept plateau, influenced by a Mediterranean climate with dry sunny days. The pebbly clay and limestone soils provide excellent drainage and heat retention that allows grapes to ripen to perfection. Very low yields and careful hand harvesting result in top quality fruit that is macerated for a few days in a cold room to capture maximum flavor and complexity. After gentle pressing and temperature controlled fermentation the wine is aged for 9 months in stainless steel tank to develop body and complexity while retaining the fresh fruit flavors.
~Rand, Our Roussillon Wine Buyer

Wednesday, May 6, 2015

Owen Roe 'Sinister Hand'  2013 Half Bottle

Owen Roe Sinister Hand 2013
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


Cloughoughter Castle

Thursday, April 30, 2015


woodford reserve

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.

Oscar
Wine & Spirits Buyer

Friday, April 24, 2015

On 2:41 PM by 67wine@gmail.com in , , , , , , ,    No comments

Glazed Duck Breast and Roasted Brussel Sprouts


Ingredients:
4 duck breasts
Zest of 1 orange
Fresh Herbs (e.g. thyme and oregano)
3/4 to 1lb of brussel sprouts
Salt
Pepper
Olive Oil
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!

~Daniel, Our New York and Washington Wine Buyer

Recommended Wine Pairing;


Friday, April 17, 2015

On 5:56 PM by 67wine@gmail.com in , , , , ,    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

Please join us as we welcome New York Times wine critic and author, Eric Asimov to our Upper West Side store. On Friday, March 27th from 5pm to 7pm, we will discuss why this is such an exciting time for wine drinkers of all kinds. Wine has reached a level of diversity and quality that we never had dreamed of before the 21st century. With all these choices, you are sure to find something that you will fall in love with. But where to begin?

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:
You might just find your new favorite wine or impress your friends at your next cocktail party.

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

 Lots of fruit, still young and vibrant. Black cherry, black raspberry, pencil lead, meat flavors. Served with Rack of Lamb with a Parmesan Herb Crust; excellent pairing.