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Wine Tasting
Thursday Night Spirits Tasting
June 19th, 5:30-8pm.
19.99
One of the most asked for Brooklyn products in our shop, and now they're finally here! Come join us for a tasting of both the moonshine and bourbon from Kings County Distillery.
Friday Night Wine Tasting
June 20th, 6-8pm, with Mathilde Lombard From Dubos.
Chateau Saint Germain Entre De Mer 2013
9.99
An easy white for summer heat. Crisp limes and smooth minerals and a great price for everyday enjoyment. Sort of like limeade, yum.
Les Piliers De Maison Blanche 2009
20.99
A step up from the entry level Bordeaux, yet still soft and approachable now. This is a softer silky style with a rich body and low acid. In case you were wondering, it's a crowd-pleaser!
Chateau Boisson Cadillac Cotes De Bordeaux 2009
13.99
A traditional Bordeaux with medium weight and soft tannins, this is ready to drink now, no wait, no fuss.
Chateau Simon Sauternes 2009 375
16.99
A dessert wine? Yes, because I'm determined to show everyone the wonders of sweet wines. There's no reason to be scared, it's still wine and maybe not for every-night consumption but it's not just for dessert! Having a swanky get-together and want an apéritif that doesn't take a lot of work? Boom, done.
Saturday Evening Lambrusco Tasting
June 21st, 5-8pm with Alicia Lini From Lini Lambrusco.
Saturday Evening Lambrusco Tasting
Come join Alicia Lini in the garden for an afternoon of grilling and delicious Lambrusco! We will have a number of bottlings to try and you can ask Alicia anything you want about Lambrusco (as long as your mouth isn't full of food) . Come help us celebrate Lambrusco the way it should be...washing down food with friends in the sun!
Faq
Faq
What Are Your Holiday Hours?
We are closed on December 25... and that's it. We are open every other day! Really.
Do You Deliver?
Yes, we do deliver. Deliveries must be a minimum of $60. No deliveries after 9pm. Special deliveries can be arranged at the discretion of management.
Will You Donate to Our Cause/campaign/school/etc.?
Donations are at the discretion of the owner. Please contact us for more information.
Do You Give Case Discounts On Wine?
Yes, we do give discounts at 12 bottles of wine (including bubbly) of 15% off. Most of the time it’s almost 2 free bottles!
What's Up with the Candy, Soda, Ice Cream?
Oh, you noticed that? Many years ago, as our longtime local customers will fondly tell you, this location was a local soda shop called Wedder's. The signage was buried deep under other occupants' awnings and signs. We had the stained glass, the tiled floor, and the tin ceiling refurbished to it's original look.
Do You Have Pappy Van Winkle?
No. Unfortunately, Pappy Van Winkle is nearly impossible for us to get. If we ever do manage to get our hands on it, it is guaranteed to be sold within hours.
Wine Wire
Sustainable, Organic, Biodynamic, Natural and Lutte Raisonée: the Reasoned Struggle
You May Have Noticed the Green Stars Adorning Some of the Tags in Our Shop.
We use these as a quick way to point out what wines are sustainable, organic, or biodynamic. Recently we added a silver star denoting wines that are “natural” or without any added sulfites. We have a lot of customers asking us for wines of this nature and are always happy to stock and support wine makers who utilize these methods. But inevitably the question arises (as it should) what does it mean to make wine by sustainable, organic, biodynamic, or natural means; and does it make a difference?
Organic Practices Are Heavily Regulated By a Number of Different Agencies Around the World and Have Strict Guidelines for What Can and Can’t Be Done When Growing Grapes.
Most of these regulations have to do with what chemicals, if any, can be used on the vines and soil. What a lot of people don’t realize is that these regulations often deal with the viticulture and not necessarily the wine-making process; meaning, for example, sulfites may not be sprayed on the vines during the growing process, but may be used during fermentation or bottling of the wine. This is not always the case, as every agency has different standards for what constitutes “organic,” but is something to keep in mind when buying an organic wine. Also it is important to realize that sulfites occur naturally during the wine-making process and therefore, all wine contain sulfites to some degree or another and in fact are quite useful when used conscientiously.
Finally, Natural Wine-Making Doesn't Necessarily Follow the Biodynamic System, Although Can and Often Does, But Is More Focused On the Idea of Non-Intervention.
It is perhaps best described as total control being led by the fruit itself. The winemaker will pick when the grapes are ripe, weather early, late or otherwise, allow the wine to ferment on it’s own with whatever yeast is present. Often characterized by dramatic changes in wine from vintage to vintage (although good winemakers will produce a good product despite the differences) , this is also a somewhat polarizing philosophy in the wine world as it belittles the winemakers efforts and focuses on the viticulture and fruit almost solely. For a great example of the thought process that goes into natural wine-making, watch this quick video featuring Joeland Christine Menard of Domaine des Sablonnettes.
First of All It’s Important to Realize That These Terms Represent Different Philosophies and Approaches to Agriculture and Wine-Making and One Is Not Necessarily Better Than the Other.
Let’s start with sustainable wine making as it requires the least commitment, but may offer as many benefits as the other methods. Kendall-Jackson’s blog defines sustainable quite well stating that it, “usually take[s] into consideration the environmental, social and economic aspects of operations and management. Most sustainability programs have fewer absolute requirements than organic or biodynamic [ones].” While it’s true that sustainability has less strict requirements, it also allows growers to act accordingly when nature challenges the process. A more conscientious branch of sustainable farming has emerged known as lutte raisonée, literally translated as the “reasoned struggle”, which borrows from organics and biodynamics as well as a relying on a process known as integrated pest management (IPM) . The intricacies of IPM are beyond the scope of this simple post, but it is sufficient to say that it focuses on the idea that some “pests” are good for the vines and some not, and there is a balance that should be maintained.
It Is Probably the Most Obvious That These Are Philosophies On Wine-Making and Viticulture When Examining Biodynamics.
Jaime Goode defines biodynamics well in his book, The Science of Wine; “key to biodynamics is considering the farm in its entirety as a living system, and seeing it in the context of the wider pattern of lunar and cosmic rhythms.” With even more stringent requirements, biodynamics requires the application of “special preparations to enhance the life of the soil” at key times in the lunar cycle. Some of the practices border on the mystical side of things causing biodynamics to be a polarizing practice in the wine world.
For a Great, Although Very Academic, Study of These Processes and Their Impact On the Wine, Check Out the Science of Wine By Jaime Goode.
And remember, none of these processes are necessarily better than the others, but all offer a more honest process of wine making than is utilized in the big commercial wine industry. This is the case because all of these philosophies focus on the quality of the fruit to one degree or another instead of focusing solely on the economic side of wine and that can only equal a better product in your glass at the end of the night. Enjoy!
Derby Time
For a twist on the traditional flavor you can also try mixing in some blackberries or kiwi for a fruitier blend. We're off to the races! But first, we are going to need to craft the perfect Mint Julep to get in the spirit. Here's Jess's spin on the Kentucky Derby classic:
First You Need the Kentucky Derby and a Big Hat... Just Kidding!
Pick some mint fresh from the garden (or go to J&H next door to buy some) . You're going to need around 5-8 leaves, or enough to layer a high ball glass. If you want to go for it and add a little extra mint you can add a little more.
Now You'll Want to Muddle That Sucker.
The key here is to not kill the mint, just enough to lightly release the oils. Do not kill the mint! When it gets a little bit darker you've reached the finish line.
Top It Off with Some Crushed Ice. If You Don't Know How to Make Crushed Ice, Take Some Ice and Crush It.
Stir to your desired cocktailness and garnish with a sprig to release your inner Southern Belle or Gentlemen.
Pour Some Simple Syrup On Next, About 2Tsp Or So.
This is going to sweeten the deal. Don't know how to make simple syrup? It's just a 1:1 ratio sugar to water, shaken until it dissolves.
Here's the Part You've Been Dying for- Whiskey Time! 2-3Oz (But Seriously 3Oz) of Woodford Reserve Will Add the Kick You Need.
Woodford is the official whiskey of the race, so any substitutes will be cheating and the judges will subtract from your time.
Repeat As Necessary. Inhibitions Be Damned, If You Aren't Yelling "Go, Baby Go!" At the Tv You Can Just Skip Right Back to Step 4.
Terrace View - Tuscan Reds, It's Not Just Chianti
Tuscany, Or "Toscano" in Italian, Is the Iconic Home of Cities Like Florence and Siena.
Also iconic are it's more famous wines like Chianti and Brunello di Montalcino. What some folks don't realize is that Chianti is a region, and that Chianti Classico, Chianti Colli Senesi, or Chianti Rufina are just more specific parts of the area. Montalcino is also a place, a small town on a hill, with it's wine being labelled Brunello di Montalcino or Rosso di Montalcino depending mostly on how long the wine was aged. Naming the wines by using the place of origin is a way of categorizing the wines and distinguishing where they come from without mentioning the grape varietals involved. What all these Tuscan reds have in common is that they are all based on the sangiovese grape. You will see some other red grapes in use here but the major player for most all is sangiovese, even if it goes by different local names like brunello, sangiovese grosso, morellino, and prugnolo gentile.
Another Term to Be Familiar with Is "Super Tuscan".
This usually refers to wines that have a larger percentage of grapes in the blend that are not sangiovese, most often cabernet sauvignon, merlot, and syrah. Since these wines don't follow the rules for making Chianti or Brunello, they cannot be labelled as such. Some of these bottles are excellent, and a few have become quite famous (and expensive too) .
As for Flavors, We Usually Find Wines Showing a Range of Bright to Dark Cherry and Berry Fruit Accompanied By a Crisp, Tangy Acidity.
Sometimes there is a nice forest floor, balsam or underbrush note, like a walk in the woods. There is a tremendous amount of wine that comes out of the region and it's hard to generalize. Some wines are light and simple seeing only stainless steel tanks and others are more serious with aging in oak barrels being common. The percentage of new oak varies a lot as well and that means you will find a big variety in the oakiness of the wines. Bottles labelled Riserva see a longer time in wood and bottles before being released.
So the Next Time You Are Looking At Our Italian Section, You'll Notice a Lot of Different Wines From Tuscany.
I sometimes say that Italy isn't a nation, but really a collection of different regions. As for wine, you can think of Tuscany as it's own country, with it's own winemaking culture and traditions. Chianti is just a part of it.
Terrace View - the Adventure
Wine Is An Adventure, One Thing I Love About It Is That You Can Always Learn and Discover New Things, No Matter How Long You Have Been Drinking Wine Or How Many Wines You Have Tasted.
Sharing this journey and spirit of adventure with customers is one of the best things about the job and it's fantastic when a customer is open and willing to get on board.
My Advice Is Not to Be Locked Into Drinking the Same Thing Or the Same Types of Things All the Time. It's Not Really That Much Fun.
I say that if you like wine you should discover the undiscovered and have a sense of adventure! Here are a couple of strategies.
Try An Unfamiliar Grape From An Established Region.
I'm thinking of something like a grignolino from Italy or a lemberger from the Finger Lakes. Have you ever had a welschriesling, silvaner, or timorasso in your glass?
Remember We Taste Everything Before We Put It On the Shelf.
We don't like to sell bad wine and if you can sense that we are honestly excited about a wine, even if you've never heard of it, go with it. Take the wine trip with us!
Here's a Great Quote From Importer Kermit Lynch, "If You Are Looking for Values, Look Where No One Else Is Looking.
" Not just values in a cheap wine sense, if you look for the more uncommon things you'll find more distinct expressions of regional personalities and the quality to price ratio will be better because excellent wines from these places are less expensive than mediocre wines from famous grapes and regions. I mean, who wants everything to taste the same? Oh, and you will find deals too.
Try a Wine From a Totally Unfamiliar Country Or Region
Like a red from Austria, Croatia, or the Italian Alps. Maybe a wine from Uruguay?
Try Something You Completely Don't Even Know.
How about a grolleau from the Loire Valley in France (or even a rare grolleau gris) , maybe a blaufrankisch grown in southern Spain, even a carignane from California or a malvasia frizzante from Italy?
Terrace View - Wine and Microbes
Did you see Nicholas Wade's recent article in the November 25 NY Times about wine and microbes?
If You Did, You Might Be As Perplexed As I Was.
The basic idea expressed here is that researchers in the US have scientifically determined that specific fungi and bacteria that grow on the skins of grapes can have a determining factor in terms of how a wine smells and tastes. Furthermore, these characteristics can be specific to region and can help to prove the French concept of terroir.
Really? Terroir Is Bunk?
Winemakers, wine lovers, and scientists in California are just coming around to the idea that every little factor involved in the vineyard and the winemaking process counts? That this still has to be proven? Doesn't the fact that Chablis and Meursault taste completely different from each other while also showing regional traits, even down to the specific vineyard, count for anything? What about winemakers who don't manipulate and filter, and use the yeasts, bacteria, and fungi on the grapes to their advantage, making beautiful individual wines by having a natural fermentation? What about the winemakers who have mold on the ceilings of their caves and will not remove it? Do we have to have a definitive study of the mold? Of course not, because these winemakers know that the personalities of the wines living in those caves for years, or even decades, will be shaped in part from that unique environment.
With Wine, One Can Taste It.
One of the Researchers Actually Said This, "the Reason I Love This Study Is That It Starts to Walk Down a Path to Something We Could Actually Measure," Dr. Mills Said.
"There are high-end courses on terroir, which I think are bunk. Someone has to prove that something about terroir makes it to the bottle, and no one has done that yet."
This Is What Makes Wines Different, Honest, and Totally Interesting.
What's next? Will wine supply companies offer prefabricated wine additive kits where you can order Hermitage or Barolo microbes? I'm always disappointed when some winemakers feel that they have to control everything. Why do we have to measure everything in order to believe it? I can see that works by Picasso and Dali are different, I don't have to put a paint sample under an electron microscope.
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