Hypnotized card
available at City News
Greetings From New London
City News - Cigar Society Update:
On Saturday April 18 6:30 - 9:00 p.m.
Cigar Aficioando Magazine hosts The Big Smoke - MGM Grand at Foxwoods. City News will be right in the middle of all the action. If you are interested in joining us at the show - you must call us and reserve a place and for all of the details.
Tickets will include:
More than 25 handmade premium cigars
A large variety of premium spirits
A delicious buffet
A welcome area for smoking & meeting the Cigar Makers.
Italian Dinner Number Two - is sold out.
T H A N K Y O U
Date For The Next Dinner
Will Be Announced Soon
Reservations - 8 6 0 - 4 4 3 - 6 8 1 7
(This is a three dinner series.)
This Friday night we will be pouring one of the highest rated wines - In our history. A powerhouse from Italy. The list is just below a few items of interest.
·····
City News - Cigar Society Update:
On Saturday April 18 6:30 - 9:00 p.m.
Cigar Aficioando Magazine hosts The Big Smoke - MGM Grand at Foxwoods. City News will be right in the middle of all the action. If you are interested in joining us at the show - you must call us and reserve a place and for all of the details.
Tickets will include:
More than 25 handmade premium cigars
A large variety of premium spirits
A delicious buffet
A welcome area for smoking & meeting the Cigar Makers.
Call - 8 6 0 - 4 4 3 - 6 8 1 7
·····
Italian Dinner Number Two - is sold out.
T H A N K Y O U
Date For The Next Dinner
Will Be Announced Soon
Reservations - 8 6 0 - 4 4 3 - 6 8 1 7
(This is a three dinner series.)
Dinners will be held at City News 70 State Street
Right next door to Thames River Greenery.
8 6 0 - 4 4 3 - 6 8 1 7
·····
Right next door to Thames River Greenery.
8 6 0 - 4 4 3 - 6 8 1 7
·····
Wine Tasting
Please Join Us
Friday April 4 - 6-9 p.m. - No Charge
Please Join Us
Friday April 4 - 6-9 p.m. - No Charge
1 - Disznoko Tokaji Dry 2006 $18
Made from 100% Furmint, the grape bunches are harvested at the time of full ripening, but before Botrytis development. The culsters are put into crates and brought to the winery, where they are gently pressed, allowed to settle, and fermented in stainless steel tanks.
The wine has a golden-yellow hue with a crisp, young appearance. Very harmonious, elegant in the mouth, and beside the fruity fragrances its aroma reminds of acacia flower with spicy citrus. Its taste is light, fresh and fruity, with notes of apricot, orange and orange skin.
2 - Louis Latour Domaine de Valmoissine
Pinot Noir 2006 $15
This wine shines with a nice pale purple-red color. Forest strawberries, herbes de Provence and cherries pair with bright acidity and supple tannins. Hints of licorice and plums linger on the finale. It is fresh and supple with elegant tannins.
The Domaine de Valmoissine is located on the site of the ancient monastery and university of Valmoissine at 500 metres above sea-level which guarantees sunshine during the summer months whilst remaining cool and limits the possibility of spring frosts. The grapes are entirely hand-picked before being fermented in stainless steel open-vats for a short period of 4-5 days. Pigeage will take place 2-3 times a day to extract color and tannins.
3 - Can Blau Monsant 2007 $18
91 points from Stephen Tanzer's International Wine Cellar: "Dark purple. Sexy aromas of blackberry, blueberry, Asian spices and smoked meat. Supple and open-knit, with sweet dark berry preserve flavors, velvety texture and good mineral bite. Manages to be both nervy and concentrated, with very good finishing clarity and cut. Leaves strong blue fruit notes behind and repeats the spicy quality."
90+ points from Robert Parker's Wine Advocate:
"The 2007 Can Blau is purple-colored with a nose of cedar, mineral, baking spices, blueberry, and black cherry. This leads to a full-bodied wine with layers of flavor, enough structure to evolve for 2-3 years, and a pure, fruit-filled finish. It will be at its peak from 2010 to 2018." (08/08) 90 points Wine & Spirits: "This wine's sweet flavors of blueberries and cloves meld into the smoky notes of oak. It's a robust and tannic wine with powerfully concentrated flavors of wild forest fruits. Still young, it needs at least a couple years in the bottle to mellow." (02/09)
4 - Vitanza Brunello di Montalcino 2001 $70
"Beautiful aromas of blackberry and dried flowers with just a hint of toasted oak. Full-bodied, with fine tannins and a mineral, vanilla and berry aftertaste. Excellent as always. Best after 2010. 1,300 cases made. -JS" -Rated 93, Wine Spectator
"This deeply-colored 2001 Brunello di Montalcino from Vitanza displays an array of super-ripe jammy berry, licorice, smoke and toasted oak nuances. Ample and caressing on the palate, it offers outstanding length and fine overall balance, with an attractive note of sweetness on the finish. A few years of cellaring should help integrate some of the oak tannins that are present today. Anticipated maturity: 2008-2016." -Rated 90, Robert Parker's Wine Advocate
"A modern Brunello with dark, inky concentration and toasted wood notes that underscore cracked black pepper, spicy cherry wood, charcoal and chocolate-covered strawberries. As soft, cushiony and velvety as your most comfortable couch, with a powerful tannin punch at the end. - W.E. (4/1/2006)" -Rated 92, Wine Enthusiast
"Cherries and leather, intriguing. Quite tanninc but fruit underneath and overall well-structured. Drink 2011-16. " -Rated 3 Stars, Decanter
"Good deep red-ruby. Deep aromas and flavors of dark berries and nutty oak. Round, lush and rich but dry; full-bodied, broad and pliant. The fruit flavors are downright seductive today even if this wine is very young. Finishes long and ripely tannic. Some bottle aging should bring greater complexity. " -Rated 91, Stephen Tanzer's International Wine Cellar
Thank you all for the comments and suggestions - we appreciate it.
And we are pleased to be pouring such an exceptional Italian wine this week - we hope to see you there.
Please join us. It's fun, informal and a great way to start your weekend.
AAA.
Made from 100% Furmint, the grape bunches are harvested at the time of full ripening, but before Botrytis development. The culsters are put into crates and brought to the winery, where they are gently pressed, allowed to settle, and fermented in stainless steel tanks.The wine has a golden-yellow hue with a crisp, young appearance. Very harmonious, elegant in the mouth, and beside the fruity fragrances its aroma reminds of acacia flower with spicy citrus. Its taste is light, fresh and fruity, with notes of apricot, orange and orange skin.
2 - Louis Latour Domaine de Valmoissine
Pinot Noir 2006 $15
This wine shines with a nice pale purple-red color. Forest strawberries, herbes de Provence and cherries pair with bright acidity and supple tannins. Hints of licorice and plums linger on the finale. It is fresh and supple with elegant tannins.
The Domaine de Valmoissine is located on the site of the ancient monastery and university of Valmoissine at 500 metres above sea-level which guarantees sunshine during the summer months whilst remaining cool and limits the possibility of spring frosts. The grapes are entirely hand-picked before being fermented in stainless steel open-vats for a short period of 4-5 days. Pigeage will take place 2-3 times a day to extract color and tannins.
3 - Can Blau Monsant 2007 $18
91 points from Stephen Tanzer's International Wine Cellar: "Dark purple. Sexy aromas of blackberry, blueberry, Asian spices and smoked meat. Supple and open-knit, with sweet dark berry preserve flavors, velvety texture and good mineral bite. Manages to be both nervy and concentrated, with very good finishing clarity and cut. Leaves strong blue fruit notes behind and repeats the spicy quality."
90+ points from Robert Parker's Wine Advocate:
"The 2007 Can Blau is purple-colored with a nose of cedar, mineral, baking spices, blueberry, and black cherry. This leads to a full-bodied wine with layers of flavor, enough structure to evolve for 2-3 years, and a pure, fruit-filled finish. It will be at its peak from 2010 to 2018." (08/08) 90 points Wine & Spirits: "This wine's sweet flavors of blueberries and cloves meld into the smoky notes of oak. It's a robust and tannic wine with powerfully concentrated flavors of wild forest fruits. Still young, it needs at least a couple years in the bottle to mellow." (02/09)
4 - Vitanza Brunello di Montalcino 2001 $70
"Beautiful aromas of blackberry and dried flowers with just a hint of toasted oak. Full-bodied, with fine tannins and a mineral, vanilla and berry aftertaste. Excellent as always. Best after 2010. 1,300 cases made. -JS" -Rated 93, Wine Spectator
"This deeply-colored 2001 Brunello di Montalcino from Vitanza displays an array of super-ripe jammy berry, licorice, smoke and toasted oak nuances. Ample and caressing on the palate, it offers outstanding length and fine overall balance, with an attractive note of sweetness on the finish. A few years of cellaring should help integrate some of the oak tannins that are present today. Anticipated maturity: 2008-2016." -Rated 90, Robert Parker's Wine Advocate
"A modern Brunello with dark, inky concentration and toasted wood notes that underscore cracked black pepper, spicy cherry wood, charcoal and chocolate-covered strawberries. As soft, cushiony and velvety as your most comfortable couch, with a powerful tannin punch at the end. - W.E. (4/1/2006)" -Rated 92, Wine Enthusiast
"Cherries and leather, intriguing. Quite tanninc but fruit underneath and overall well-structured. Drink 2011-16. " -Rated 3 Stars, Decanter
"Good deep red-ruby. Deep aromas and flavors of dark berries and nutty oak. Round, lush and rich but dry; full-bodied, broad and pliant. The fruit flavors are downright seductive today even if this wine is very young. Finishes long and ripely tannic. Some bottle aging should bring greater complexity. " -Rated 91, Stephen Tanzer's International Wine Cellar
Thank you all for the comments and suggestions - we appreciate it.
And we are pleased to be pouring such an exceptional Italian wine this week - we hope to see you there.
AAA.
Château de Selle is located in the Côtes de Provence appellation perched on chalky hills enjoying generous amounts of sunshine. The proportion of stone in the soil is 40% to 50%, making it an arid soil, which, despite the presence of small yet highly fertile quantities of clay, produces small yields. The winery is located on 345 acres of which 160 acres are cultivated. Every year, more acres are being prepared by mechanically crushing the rocks and by tilling the soil.
Stephane Robert began building his domaine from scratch in 1994, at the age of 24. He began with a handful of rental agreements and now works with 3 hectares in Cornas, 2.5 in Saint-Joseph and 2 in Saint-Peray, most of which he owns. This has become an excellent source for nicely balanced, traditionally styled wines as Robert seeks intensity of flavor but dislikes the masking influence of new oak.
