9 Buyers, 1 Store, 8000 Wines

Tuesday, March 3, 2015

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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
Appellation: Languedoc
Grapes: Cinsault (Organic)
Delightfully light with pretty berry and floral aromas.

Mas de Gourgonnier Les Baux de Provence 2012 $15.99
Appellation: Provence
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

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Burgundy Week

La 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.

History of La Paulée

This harvest festival was once a widespread practice throughout France but the La Paulée is specific to the Meursault region in the Côtes d'Or. La Paulée de Meursault is the last of "the three glorious days," that take place around Beaune on the third weekend of each November. The first day centers on a Saturday banquet hosted by the Confrérie des Chevaliers du Tastevin at the Château du Clos Vougeot. On Sunday, the renowned auction of Hospices de Beaune wines is held in the beautiful fifteenth century Hôtel-Dieu. The grand finale of this oenophilic trilogy is La Paulée, an extravagant luncheon that starts at noon on Monday at the Château de Meursault, that La Paulée de New York resembles.

Burgundy Week at 67 Wine

Burgundy Byer
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 
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.

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.

67 Wine & Spirits is a retail participator in La Paulée Burgundy Week. For more information on La Paulée New York 2015 visit 67wine.com or lapaulee.com

Wednesday, February 18, 2015

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The Women and Whiskey phenomenon is nothing new. In fact, it dates back to the days before and leading up to prohibition where women ran the show. It wasn’t a glamorous period as Whiskey wasn’t exactly a ladies drink. Women were hustlers engaging in illicit acts of prostitution and bootlegging as a way of generating income and not paying taxes on whiskey. "Women bootleggers ranged from the pretty faces to the shot callers. They included one-time bootleggers looking to make quick cash and rich women financing ships hauling $100,000 worth of smuggled whiskey. Women were so good that, at one point, agents believed female bootleggers outsold the men five sales to one."

With prostitution, the Temperance Movement and other events distilling industry leaders chose not to recognize women and agreed not to market to them. The long drawn journey continued into 1950’s, more than a decade after Prohibition. Women of the Temperance movement tried banning alcohol advertising and fought to get a law passed with Congress. On the contrary, the alcohol industry formed women’s groups to fight the opposition. The industry won, however this lead to, yet a second Prohibition; ‘Why Women & Whiskey’.

It was in the 1990s, women began entering the industry with dignity, often on the production end, as blenders or tasters. Today, the industry has exploded as women have earned their ranks and place as executives at major spirit companies.  On the consumer end, whiskey’s popularity was more connected in part to women affiliated in the business. these women were the purveyors of whiskey focused events and organizations. Nowadays, there are a growing number of Whiskey and Women clubs across the USA bringing women together sharing the common love for the spirit. Twenty years ago, about 15% of women claimed to drink whiskey with some frequency, but today 37% of women represent the market share.

With the ever growing popularity, we at 67 W & S, want to continue to embrace women, embrace the spirits and continue the legacy of Women and Whiskey.  

We are excited to kick off our first series with Javier Marcelo Brand Ambassador for Michter's Distillery, America’s first whiskey company in 1753.

~Debra Desepoli

Tuesday, February 17, 2015

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Ricard Rofes is the viticulturist of Scala Dei, a seminal producer of the Spanish DOCa Priorat, ushered in the new generation of Spanish producers that bowed to tradition without succumbing to the whims and seduction of the wider market. Rather than employing the use of pesticides and fertilizers as some of his neighbors did, Rofes maintained the old-world style of winemaking with old vine viticulture and low-intervention cellar work. Rofes is a great example of wine being made in the vineyard.

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I used to haunt a great bar in central Virginia that used to be a watering hole for the old C & O railroad company. As one would expect, the bar with its artisanally rough-hewn wood bar, stools, and church-pew benches stocked some of the best bourbons, whiskies, ryes, and corn whiskeys. The only problem was that the salty-dog of a bartender hated making an Old Fashioned. A Sazerac or Manhattan never got much gruff, but the bartender saw the common version of the drink as a fruit salad soaking in rail bourbon. My tenure at the C & O would lead me to learn a little of what Robert Simonson fleshes out in The Old-Fashioned: The Story of the Word's First Classic Cocktail with Recipes & Lore.

The story of the drink starts out with the whiskey cocktail that consisted of the basics for any true cocktail: spirits, bitters, sugar and water. The original "Whiskey Cocktail" first appeared with a recipe that called for a few dashes of Boker's bitters, double the number of dashes of gum syrup, and a "wine-glass" of whiskey. This recipe came from Jerry Thomas's How to Mix Drinks, or the Bon Vivant's Companion the first true collection of cocktail recipes printed in 1862. According to Simonson, this initiated a century of debate of what would constitute a true Whiskey Cocktail or as it came to be known an Old-Fashioned. The later moniker came from a rejection of fashionable variations that included absinthe, pineapple, and a slew of other "improvements." Around the turn of the century, requesting an "old-fashion" cocktail meant that you were a serious appreciator of the original concept of what the cocktail was intended for: a morning pick-me-up to stimulate the appetite for breakfast and prepare for the day. With great historical background and entertaining prose, Simonson's book paves the way for a cocktail junky to order an Old Fashioned with confidence and delight.

Simonson parses out the fashionable trends from the 1800's on, how they came about, and what new trend drove them under. As a result, The Old-Fashioned is a valuable guide for the casual and the professional alike. With plenty of trivia and debate, a reader is sure to gain an appreciation for today's meandering cocktail culture and have plenty to consider while working through the 40 glorious recipes in the back half of the book. So what will become of the cocktail as even more rare and expensive concoctions rest behind the bar? Will the bourbon craze carve away at the caché of the mixologist and make way for the spirits sommelier to assemble long lists of whiskeys from around the world and the US? Its great food for thought while sipping a light drink as the sun rises over the brunchers of New York.

~ Daniel Veraldi

Robert Simonson will join us on Friday, February 20th from 4 to 7pm for cocktail demonstrations and brief conversations about his book available at our store and online.

For your own drinking pleasure, here is a video from Smooth Ambler Spirits to see how a "true" old fashioned is made.

Monday, February 16, 2015

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Join us for a special tasting of

Special guest: Tom Harvey, sixth generation owner of Chalk Hill Wines in McLaren Vale.

We are going to pour:
All wines poured are 10% off during the tasting unless otherwise discounted.
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Wed, February 18th 2015 4:00PM-7:00P
Greek Wines
Hard to Pronounce... Easy to Drink!
Wines to be poured:
All wines poured are 10% off during the tasting unless otherwise discounted.
Greek wine and wine making is as ancient as the marble columns that line the Parthenon. Archaeologists have uncovered winemaking artifacts from Greece that date as far back as 1600 BC, as the area played an enormous role in wine trade. We can even credit the Greeks with establishing an appellation system to ensure quality and place of origin.

Today’s Greek winemakers, with a nod to antiquity, are working to bring Greek wine back into vogue. Updated winemaking technology blended with the nation’s 300 indigenous grape varieties (some of them ancient) has done much to elevate the modern-day perception of Greek viticulture. The Greek climate is also a winning combination: ample sun, minimal rainfall and abundant poor soil set the stage for some serious grape growing.

Greek wine does appear to have it all—history, climate and uniqueness.

Sunday, February 15, 2015

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Thursday, February 19th 2015 5:00PM

Please join us for a special Whiskey tasting with one of America's Premier Distilleries, Michter's.
We will feature a full line up of their best whiskeys. Stop by and enjoy every sip of these great American Whiskeys!

Thursday, February 12, 2015

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It may go without saying, but Valentine's day is a wonderful excuse to splurge on a wine. Of course the definition of splurge can vary. But there are so many different wines to try that you really don't have to break the bank to celebrate romance and friendship. Here is what our buyers will be enjoying this weekend.

Beth Baye, Buyer for Italian & Rhone Whites: Vietti Langhe Nebbiolo Perbacco

Langhe Nebbiolo is a nice entrée into the more pricey Piedmont world of Barolo and Barbaresco. This would be a wonderful wine for Valentine's Day, as it offers up classic Nebbiolo floral aromatics...and who doesn't love smelling flowers on Valentine's Day? Also, the Vietti has approachable wild strawberry fruit with just enough structure to stand up to a meal of filet mignon without weighing you down -- or my plan for Valentine's dinner this weekend, a ragu bolognese. The price (Barolos from the same producer can cost more than four times as much) allows for indulging in other Valentine's Day treats like chocolates and flowers. Vietti wines are a delight to all of the senses. Even the artist-designed labels look like a valentine.

Sadie, Buyer for Portuguese, Kosher, and Dessert Wines: Quinta Noval 2003 Vintage Port

The 2003 Quinta Noval comes in an adorable half bottle that is the perfect size for me to enjoy with all of my boyfriends on Valentine's Day. I love Quinta Noval ports because they are very elegant yet at the same time, offer a savory dimension, evoking animals and the wild. The 2003 has just reached its drinking window. A great vintage and foolproof after-dinner drink.

John, Buyer for Half Bottles and New York Wine: Southold Cellar + Farm "Cast Your Fate to the Wind" Cabernet Franc

With an eye towards the Loire and Beaujolais, Southold set out to make something much more light on its feet. 100% Cabernet Franc sourced entirely from the Farm Vineyard (LI's only certified organic vineyard) which sits on gravelly loam soils. Deep, rich and wonderful flavors bear to a long finish. This wine breathes softly and exudes sensuality.

Daniel, Salesperson: Peter Michael L'Esprit De Pavot

We prefer to cook at home rather than compete for reservations. As a result we definitely go all out on the wine and justifying the expense by how much we saved by making a ridiculous recipe ourselves. Peter Michael is one we have splurged on in the past, and the L'Esprit des Pavots is at the top of that list. This "baby" version of Les Pavots is a huge California Bordeaux blend and needs a minimum of 6 years to be ready. But it is well worth the wait and patience is rewarded!

Debra, Salesperson: Gatinois Brut Rose GC

A vibrant rose 90% Pinot Noir and 10% Chardonnay expressing compelling aromas and flavors of brighty cherries, ginger and biscuit . An elegant rose champagne with generous froth, refined mousse, texture and lingering finish. An exquisite Grand Cru rose to enjoy on its own or as an accompaniment with food.

Rand, Buyer for Germany, Australia, and Rosé: Klaus Herres St. Laurentius Riesling Sekt

A few Rieslings for what I'll be drinking on Valentine's Day:
“Strong Riesling makes strong action”  - Shakespeare
“Everything that is beautiful and noble is the product of Riesling”  - Boudelaire
“The true triumph of Riesling is that it enables us to get along with those
who do not possess it”  - Voltaire
“A noble heart will always capitulate to Riesling”  - Schiller
“The heart has it's Rieslings of which Riesling knows nothing” - Pascal
And, although in the words of Thomas Carlyle “A person usually has two Rieslings for doing something: a good Riesling and a real Riesling,” I will be popping the cork on a bottle of Klaus Herres St. Laurentius Riesling Sekt: Eminently bubbly, delicious, and very romantic. Now that should be Riesling enough!

Monday, February 9, 2015

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Check out the vinous delights that New York has to offer and drink local.  Wines from the Finger Lakes poured by John our New York State Buyer.

We will be pouring:
William Vigne Gruner VeltlinerAromas of pressed apple and pear are savory and earthy on this brisk, medium-bodied Grüner Veltliner. There’s a dusty minerality that lingers through the midpalate, but the finish is bright and lemony.

Dr. Konstantin Frank RkatsiteliRkatsiteli is the oldest wine grape known to man with origins in the Republic of Georgia.  An herbaceous wine with notes of fresh basil, lime rind, peach and elegant mineral undertones.

Red Tail Ridge Blaufrankisch - Tasting Notes: Savory in the nose with brambly red fruit and notes of tobacco and black pepper. 
Lush, soft texture mid-palate accompanied by more dark red fruit flavors, brown Autumn spices. Full structure in the mouth is balanced by crisp acidity and slightly grippy tannins in the finish. 

Damiani Pinot GrigioFleshy white peach combines with lemon and lime on the nose while minerality couples with a soft and refreshing mouthfeel that follows through to a lingering fruit-driven finish.

Anthony Road Semi-sweet RieslingThis wine has a vibrant acidity that is coated with sweet notes and viscosity. A pleasing texture to the palate with lingering flavors.
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Two Good Looking

2 oz Monkey 47 Gin
1 oz Ketel One Vodka
1/2 oz Dolin Dry Vermouth
Pernod in an atomizer
Lemon peel garnish

Fill a large mixing glass with ice. Add gin, vodka and vermouth. Stir 30 times. Spray the inside of a chilled cocktail glass with the Pernod, then pour the chilled spirits in gently. Squeeze or twist the lemon peel to release the oils over the top. Enjoy slowly.

Oscar García