11 Buyers, 1 Store, 8000 Wines

Wednesday, January 22, 2014

Graffiti met Wine at 67 Wine

A big thank you to Cope 2, 67 Wine & Aviva Vino for an incredibly & amazing grand tasting of our wine,  La Caldera 67. The event was a huge success and we all had a great time partying & toasting to this very special project!


The tasting drew a lot of artists, friends, & fans of great art & wine. I have never seen so many graffiti writers & artist from many other mediums gather in one place to drink wine & be part of a great evening when "graffiti met wine".
The history of our shop & our continuity in the wine & spirits business was only enriched further by this ground braking project!


Thank you Bernie, Sadie, the staff of 67 Wine & all the fans of great art & great wine!!
Last but not least a special big bubble letters THANK YOU TO COPE 2




Oscar Garcia 1/22/2014

Thursday, January 9, 2014

On 5:01 PM by Ben Wood in , ,    No comments

La Caldera 67 Limited Edition Cuvée 2009
To commemorate more than 70 years in the Wine & Spirits industry, 67 Wine has partnered with legendary & pioneer Graffiti artist Cope2 to create a limited edition wine label. Wine, the arts and the culture of the city have played a significant role in the life of the store and the lives of its customers. This label pays tribute to our history in New York City past, present and future and to the creators who have inspired us through these mediums. www.67wine.com www.cope2art.com 



La Caldera Limited Edition cuvée is a blend of Tempranillo, Cabernet Sauvignon and Monastrell. The wine was specially selected by our Wine Buyer Oscar Garcia & Antonio Santofimia of Aviva Vino to express a bold and seamless style that carries great flavors while combining elegance and intensity.

67 Wine, Aviva Vino & Cope2 Presents: La Caldera 67 Grand Tasting

67 Wine & Spirits is thrilled to announce the release of La Caldera 67, a limited edition Wine label, created by legendary graffiti artist Cope2.
On Thursday, January 16th, 67 Wine will host a Grand Tasting to celebrate the official release of this groundbreaking project. You will be able to purchase La Caldera at 67 Wine @179 Columbus Ave or @ 67wine.com starting at 4pm. So join us to celebrate art, wine & culture!! 

-Oscar
1/9/2014

Saturday, December 28, 2013


Recently there has been a lot of buzz about Bourbon. We have seen the highest demand for allocated bourbons ever. In order to dispel some myths, here is a great chart we found online to tell what bourbon family your favorite distiller is in!


Thanks,
Ben
12/28/13

Friday, November 29, 2013

I’d like to share with you our recent experiences and sincere love of the wines by lauded Napa Valley winemaker, Robert Sinskey.  I had been wishing to visit his winery since discovering his label many years ago.  In fact, we here at 67 Wines carry several his magnificent labels.  More about that later…

The Robert Sinskey Vineyards are truly a remarkable place.  For vintner Rob Sinskey, elegance and sustainability are not mutually exclusive goals.  It is clear that RSV talks the talk and walks the walk, hand-crafting a wide array of wines — all of which are beautiful, individual and classy… and also happen to be bio-dynamically farmed.  Because, while they’re focused on leading the charge of responsible, environmentally friendly wine production in California, RSV is equally passionate about crafting high-quality, captivating and food-friendly wines that, as vintner Rob Sinskey says, “Sneak up on you, seduce you, and evolve in the glass and in the bottle.” 
My fiancée Jodi and I had the pleasure of visiting his Napa Valley tasting room while on a recent California wine country vacation.  The winery’s grounds are as lovely and inviting as any place we visited during our trip. 

Ivy-covered walls and pretty flowers all around provided peaceful
 beauty, as we sipped our way through a remarkable array of amazing wines. 

 The staff are very friendly and helpful as they answer questions about their wines while providing top-notch service.  As you can also see, Sinskey prefers to use the aesthetic, elongated bottles for many of his wines.

  They look so elegant sitting on a table after being presented during a fine meal.
 
 Speaking of a fine meal, Sinskey’s wife is none other than Maria Helm Sinskey, a critically acclaimed San Francisco chef who left the bustle of city restaurants to run the teaching, gardening and delicious cooking side of RSV.  It was she who hosted the magnificent dinner event featuring her wines at the new Corkbuzz Wine Studio. 

Are you familiar with Manhattan’s Corkbuzz?  Check it out!  We think it’s just about the best thing to hit the wine bar scene around here.  Located just west of Union Square, it’s a restaurant, learning center, and wine bar rolled into one stunning package. 

Our dinner was a four-course, elegantly prepared feast that included dishes served with RSV’s:

Pinot Noir, Pinot Gris and their Cabernet blend, POV

These we proudly offer here at 67 Wines.  The wines are the real deal when it comes to the best that California produces.  I urge to give them a try. Because, like Jodi and me, you will love them. 


John Asbury
11/29/13

Saturday, November 16, 2013

 Located some 100 miles east of Manhattan, Channing Daughters in Bridgehampton, Long Island is one of our closest wineries. They distinguish themselves by using sustainable methods to make wine from a wide range of grape varietals in styles often more closely linked to Friuli than the South Fork.

In the past year I have found Channing Daughters popping up on wine lists throughout the city. Reds and Whites, of course, but also plenty of Rosatos (which they produce in at least six varietals, totaling a third of their production), the occasional rich Meditazione, Ramato (copper wine), and revolutionary keg wines—like the excellent Ribolla Gialla on tap at Il Buco Alimentari & Vineria. While each glass I encountered tickled me, they represented so much more than just a good glass of wine. High quality, exotic, accessible, and sustainable—each Channing Daughters wine is a bright spark in our local food culture. This winery clearly has its finger on the pulse of what many diners, chefs, and sommeliers in New York are looking for, and I could not wait to go to the source and see for myself how they make it happen.

On a clear fall day, and after an early morning Jitney ride to Bridgehampton and a 2-mile walk to Channing Daughters on Scuttlehole Road, I finally met my local wine hero, winemaker Christopher Tracy.
I had a lot of questions about how he makes the wines and Christopher did not hold back. He showed me open-top fermenters where red and white grapes were in various stages of macerating—in some vats spontaneous carbonic maceration was occurring—and he allowed me to taste. I could not get over the hardiness of the juice as I punched down grapes with my hands, and also how much work goes into overseeing all of these wines, how much care is taken balancing approachable fruit and texture with funkier flavors.


After spending the morning picking Blaufränkisch (a grape found mainly in Austria and Germany) it was rewarding to watch the grapes get destemmed before being pressed for Rosato. In the afternoon we picked Refosco, a red varietal from Friuli, Italy, which had a very different character: smaller, tighter bunches with higher tannin. After completing the last row of Refosco I climbed up to the Channing Daughters tasting room and enjoyed a great tasting.

My day at Channing Daughters was unforgettable and I cannot thank Christopher enough for being so forthcoming. I am very proud that we stock these wines at 67 Wine and we even occasionally pour them during tastings of New York wine.


Sadie Flateman
11/16/2013

Monday, November 11, 2013

On 6:23 PM by Ben Wood in ,    No comments
JUMP THE KANGAROO!

This may sound like a half-baked pun gone bad... but it is actually a call to battle! Well, ok - things are not quite so dire. In essence, it's an invitation to you, our intrepid 67 Wine shopper (or blog reader?) to cast off your pre-existing notions and come explore the great beyond with us. No, we're not going to Mars - aside from the logistical problems involved, wine would freeze on Mars. We're heading for the Land Down Under! And what better way to go there - particularly when Qantas is beyond the scope of your budget - than by heading on a culinary/oenological expedition led by some of New York's foremost Aussie wine experts? The preceding question, I hope you have realized, is completely rhetorical

To make this just a bit more clear: we're hosting a wine dinner on November 13 at 7pm, in collaboration with our neighbors/friends at Burke & Wills. The selection of both food and wine is going to be varied, tasteful and downright delicious. Not to mention the historical implications of the evening.... Wait, historical? True, this is not an entirely new endeavor. Indeed, many have taken up the cause in recent years, handing out leaflets, pouring generous amounts of wine and re-telling the story of places like the Barossa Valley and McLaren Vale... 

But this time, things are different. How exactly? For one thing, we have managed to skirt the famous (or infamous, depending on whether you're Robert Parker or Alice Feiring) province of South Australia. That means no wine from Barossa. None from Adelaide Hills or McLaren Vale, either. The lone Shiraz in our lineup (that's right, folks - out of six Aussie wines slated to be poured, only one is a Shiraz) comes from the none-too-prominent Canberra district... (and is a remarkable study in structure and elegance, but more on that on Wednesday evening). 

More notable, however, is the unique opportunity to taste the wines of Australia in their most natural setting: at the dinner table, paired up with - of course - cutting edge Australian cuisine. This is where, I think, we are venturing into hitherto uncharted territory. Oyster Kilpatrick and Best's Riesling? Octopus with Vasse-Felix's amazing "Heytesbury Estate" Chardonnay? I would think, given the stellar lineup, we might even cause some minor riots... but it will certainly have been worth it!

Think you want to join us??? The cover is $90 per person, and that includes everything. The seating is limited, but there are still some spots open. This promises to be a fantastic evening, and we would love to have you join us. Click on the flyer for more info, or contact the author of this post (for information requests, or to express your outrage) at dmitriy@67wine.com


Wednesday, October 23, 2013

From Dream to Reality

It’s easy to imagine that every wine or spirit producer has been doing it forever, as if

they sprouted from the earth like a flower and instantly flung their goods into the air for

all to imbibe. There are many examples of families, like the Antinoris and Jadots, where

traditions have long been handed down from one generation to the next. Each must carry

the torch and claim the operation for their moment in time.

But what about the pioneers? What made them want to pursue their craft? Eduardo 

Valentini quit law to become a legend in Italian wine. Fess Parker (aka Davey Crocket and Daniel

Boone) had a hankering when he left Hollywood to open a family winery

Where did their inspiration come from?

I happened to be witness to one such transformation. My dear friends Josh Morton and

Susan Weinthaler  have been graciously hosting many friends at their barn in upstate New York for

years,  where the food, music and outdoor shenanigans have become the stuff of legend. Josh

would often make his own homemade “ginger juice,” a liqueur that we all swore was the

greatest cocktail infusion ever and would (jokingly at first) urge him to mass produce

it. He has since done just that. While keeping his other successful career as a network

consultant intact, he has managed to make Barrow’s Intense  a reality.
Nice work, lad!

— William Leonard-Lee

10/23/2013

Saturday, October 12, 2013

Dinner with El Caballero de Jerez, Antonio Flores.

Capping off a weekend long celebration of Sherry, I was able to seat down for dinner with Antonio Flores, Master Blender of Bodega González-Byass. The stage was the quintessential NYC restaurant Gramercy Tavern.
Antonio was visiting the city to participate in the many events organized by the creators of SherryFest, Peter Liem & Rosemary Gray. The day before , Antonio successfully led a seminar titled The Evolution of Flor at Astor Center followed by a dinner at Hearth. Both events provided Antonio the chance to taste, demystify and educate the public about the wonders of Sherry and further explain his historic & visionary work as master blender at González-Byass.
Antonio is the keeper of hundreds of Soleras at González-Byass, his main job is to care and tend to the needs of each criadera while every year hand crafting the signature wines of his Bodega.
A man of stature, commitment & passion for his work is what sets Antonio apart from any other wine maker I have met, sherry flows through his veins. His jubilant personality is as contagious as his wines.
!Salud Antonio! Y os veremos pronto en Jerez!!

Óscar García
10/12/2013

Thursday, October 10, 2013

On 2:32 PM by Ben Wood in , , , ,    No comments
The Joy of Sake
The first time they come to our store, customers often say, “You have a great selection—there are so many wines I don’t know where to begin!” Having worked at 67Wine for about three years now, that initial awe is not lost to me. On Thursday, I remembered what it felt like to walk into a place and be completely overwhelmed and excited about what is before you. The Joy of Sake is a yearly event that is held in honor of some of the world’s greatest sake accompanied by fifteen of New York’s finest restaurants. More than 300 bottles of sake were open, ready to be enjoyed alone or with food. The sake were broken down by grade (junmai, ginjo, junmai ginjo, daiginjo, and junmai daiginjo) and presented to eager guests in official sake competition cups.
Towards the end of the night, I came across a truly special sake. For those who are not familiar, sake is typically drunk at room temperature or slightly chilled, not scalding hot as at many Japanese restaurants. But there are some that can be gently warmed, and are truly beautiful when done correctly, and this was the sake I was most excited to try. While I was waiting for my serving to be warmed, I received a sample of it at room temperature. It was subtle with earthy notes on the nose and very elegant. But once warmed, its true potential shone through. It was now a full, fragrant sake with great character. For those who have yet to experience it, slightly raising the temperature can really open up a sake and bring forth flavors and aromas not initially sensed.



Samantha Weinberg
10/10/2013

Wednesday, September 25, 2013

On 5:34 PM by Ben Wood   No comments
Hi everyone,
As many of you have noticed, we are under Construction! This is the first time we have renovated the first floor of the store in over 20 years! The last time it was done was in 1992 or 1993. So, we apologize for the dust, chaos, and craziness as we work out the new shelfs, new computers, and all of that. The following is a collection of photos from all the work.














We hope you enjoy these photos, there are more to come as we continue to improve the store. Again, we apologize for the disturbance and ask you to bear with us a few more weeks until it's all done!
Thanks,
Ben
9/25/13