Greetings From New London,
Thames River Wine & Spirits - 860-443-9463
Brie & Bleu - 860-437-2474
Thames River Greenery - 860-443-6817
It's a big week - And we have a great wine tasting for Friday night - the details are below the news and information and marked in RED
First - let me address some of the questions we received this week.
1 - Is it true you have a position open in the wine store?
Yes - we have one slot open - we are accepting applications now.
If you know someone that would be right for the job - let them know.
2 - I heard there is a new menu at Brie & Bleu?
Yes - Anne Haviland has been working hard in her laboratory! - You should see her in that lab coat.....F A B U L O U S !
The flavors, the aromas, the secret ingredients - they will all arrive next week.
3 - I heard that you are having another "100 Point" tasting - how can we get in on this one?
Yes - we are. Space as you can imagine is very limited.
To get on the list you must call and speak to Jim Morrison - only Jim can confirm your space - 860-443-9463.
It will feature these amazing wines:
Dominus 2001 - http://www.dominusestate.com/welcome.html
Dominus 2002
Silver Oak Napa 2000 - http://www.silveroak.com/
Silver Oak Nappa 200
Quilceda Creek 2002 - Rated 100 points Robert Parker - http://www.quilcedacreek.com/
Quilceda Creek 2003 - Rated 100 points Robert Parker
Tesseron Lot 29 Cognac - Rated 100 points Robert Parker - http://www.cognactesseron.com/
4 - I want to meet Roger C. Parker and have him sign my book - is there a charge?
No - there is no charge for the wine tasting or to meet and talk with author Roger Parker.
New York Times Best Selling Author Roger Parker will be in our store on Saturday May 20th at 2:00 p.m.
More details here - http://thamesriver.com/wine/calendar.html
Now on to regular business -
Featured Cheese This Week At Brie & Bleu -
We continue the theme of soft cheeses this week with a cheese from Italy - Tallegio. This cheese is also known as “Stracchino” because cheese making was traditionally started after the cows’ descent from high mountain pastures. “Stracche” means tired in the local dialect. This cheese was first made in the Val Tallegio in the 10th and 11th centuries and is currently made in the Lombardy, Veneto and Piedmont regions of Italy. The traditional cheese has always been aged in mountain caves. Deep fractures in the rocks of the caves create a cool and humid microclimate favoring the growth of specific microflora on the surface.
The traditional cheese is made from raw milk. It has a thin, soft, slightly crumpled skin with a soft reddish color and patches of gray mold scattered across the surface. It ripens from the outside towards the center mostly due to the action of yeasts and bacteria on the surface. It has a velvety soft texture and yellow color near the rind and dense, white, firmer and chalky texture near the center. The taste is delicate with a hint of acid in the middle, slightly fruity with a hint of nuts. This Italian cheese is buttery and beefy when ripe, tart and salty when young.
Tallegio is usually $11/lb. but can be purcased at a discount of $9/lb this week. For an additional 10% off purchase at the same time with a nice white Pinot Grigio such as Canaletto or a red Barolo such as Luigi Baudana from Thames River Wine and Spirits.
BEER TASTING - Thursday May 18th 5-8 p.m. - NO CHARGE
As you may or may not have heard, Jorge "The Cannibal" Whitehouse is pulling up stakes, and riding the Super Chief all the way to the Wild West at the end of this month. This leaves us with just two beer tastings left in his series.
Also - Mark your calendars for the 25th - Tim Cotter, writer of The Day's on-line beer blog, will be guest of honor, pouring some of his favorites.
This Week -
Rogue Brewing Co. "Soba": - http://www.rogue.com/
The Morimoto Soba Ale is part of the Rogue Ales Signature Series with internationally acclaimed Chef Masaharu Morimoto--a James Beard awarded chef and one of the stars of the Food Network series, Iron Chef.
Harpoon's 100 Barrel Series "Keller-bier": - http://www.harpoonbrewery.com/
"Our Kellerbier is made in the German style that is traditionally matured in un-bunged wooden barrels in caves. The lower alcohol and low carbonation accent the balance between the generous amounts of German malts and hops used to make this beer. Surprisingly thirst quenching, this beer goes wonderfully with many different food styles—or by itself. Prosit! (Cheers!)"
Samuel Smith's "Taddy Porter": - http://www.tadcaster.uk.com/breweriesSamuelSmith.htm
Porter was the first commercially brewed beer. It was named for the train porters who were its original servers and consumers. Samuel Smith’s Old Brewery, Yorkshire’s oldest, reintroduced authentic porter to the British beer scene in 1979 after an absence of more than 50 years.
Melbourn Bros. Strawberry:
The malt and strawberry are beautifully balanced, making this beer a perfect beverage for barbecues and patio dining. The clean, fresh flavor of ripe strawberries shines through.
Join Us - Same Beer time, same Beer place!
WINE TASTING Friday May 19 - 6-9 p.m. - No Charge.
1 - K-vintners House White wine - $14 - http://www.kvintners.com/
Not to be outdone by “Red” HOUSE WINE. This white blend is Aromatic with acapital “A”. It is silky in the mouth with layers upon layers of fresh, ripe fruit andminerals. It is viscous and balanced with a finish that is just plain sexy.There it is—I said it, Sexy!
2- VF 2001 - $14 - http://www.perrin-et-fils.com/
Screwcapped and beautifully presented. Lovely sweetly fruited nose is approachable and nicely spicy. Soft, ripe sweet fruit on the palate. Impressive and showing good concentration. Jammy and fresh, with dark berry and plum fruit followed by sweet toast and a hint of herb. Syrah and Grenache.
3 - Domaine De Fontsainte Kermit Lynch
Clean and crisp rosé, with delicious delicate strawberry and Bing cherry flavors and a bracing acidity on the finish.
4 - Miguel Torres Manso de Velasco - $32 - http://www.torres.es/eng/asp/index.asp
The Single Vineyard of Manso de Velasco, named after the founder of the town of Curicó, is devoted exclusively to the Cabernet Sauvignon that produces this intense and deeply-pigmented wine. Delicious with duck and sheep’s milk cheeses. Extraordinarily rich aroma of ripe fruit. Its aristocratic Cabernet Sauvignon tannins have a majestic, regal structure, heightened by the creamy background of oak from its long aging.
Thanks for your support - we appreciate it.
Thanks for all of the email - letters - and calls - we love to hear from you.
We hope to see you this week.
Remember its fun, informal and a great way to start your weekend.
AAA.
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