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Greetings From New London.
We are hoping that everyone had a great holiday weekend - wasn't it nice to have a couple of days off?
It's a short week here so the line up for the tasting is just below - lots of news coming for next week - including the new hours for Brie & Bleu, new events, dinners, trips, contest's and all of the other bits and pieces that make this the longest running party in New London.
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In case you missed the "Just In" arrival last week:
Shafer 1.5 Cabernet 2006 $75
"Deep ruby/purple to the rim, with a gorgeous nose of creme de cassis, licorice, graphite, spice, and cedar, concentrated, and beautifully seductive."
QUILCEDA CREEK
VERY LIMITED - First come, First served
VERY LIMITED - First come, First served
Wine Tasting
Please Join Us
Friday May 29 - 6-9 p.m. - No Charge
1 - Belisario Verdicchio di Matelica 2007 $18Please Join Us
Friday May 29 - 6-9 p.m. - No Charge
The nose denotes intense, clean and pleasing aromas which start with hints of pear and hawthorn followed by aromas of pineapple, almond, apple, grapefruit and hints of mineral. In the mouth has good correspondence to the nose, a crisp attack and however balanced by alcohol, good body, intense flavors. The finish is persistent with flavors of apple and pear. This wine ages for 4 months in steel tanks.
2 - Perrin Reserve Rose 2007 $12
Traditional winemaking by saignée - the French term meaning "bled", for a wine-making technique which results in a rosé wine made by running off or "bleeding", a certain amount of free-run juice from just-crushed dark-skinned grapes after a short, prefermentation maceration.
Clearly a wine from a warm place, the color is an intense pink with bright reflections. The nose is fresh, of redcurrants and yellow raspberries. The mouth is supple with fruity roundness in the middle, and a lively finish that is quite long.
Pair with any summer foods or Mediterranean dishes. A perfect pairing would be grilled pork ribs with white peach and verbena julienne.
3 - Bierzo Mencia 2007 $16
According to the Wine Advocate:
"The 2007 Mencia was fermented in stainless steel and bottled unfiltered. Purple-colored, it has an expressive nose of mineral, earth notes, and racy blue fruits.
Sweet, ripe, and full-flavored on the palate, this well-balanced effort has the potential to evolve for 1-2 years but can be enjoyed now through 2013."
4 - Petite Grealo 2002 $20
Only created as a Denominacion of Origin in 1988, there have already been great changes within the region's short history. Cooperatives and independent growers have established specific subzones and planted a number of international varietals. Costers del Segre is considered one of the most interesting regions in terms of potential for quality blends between Spanish and foreign grapes.
Bombay
S A P P H I R E
We have amazing spirits on our shelves:
The History:
Bombay Sapphire is famed for its smoothness and its nuance.
They use ten different herbs and botanicals to produce Bombay Sapphire, including juniper berries, almonds, lemonpeel, liquorice, coriander, orris, cassia bark, and some peculiar stuff called "cubeb berries" and "grains of paradise."
While I haven't so sharp a tongue to taste all these things, I can tell you that this is a very tasty gin that pricks the tongue and puts the whole of it through some extraordinary calisthenics. And despite being 94 proof, it finishes smooth and clean and without a nasty alcohol burn.
In terms of dry vermouths to pair it with, stick with something dull, like Martini & Rossi's Extra Dry Vermouth. You don't want a wildly herbal vermouth that will drown out Bombay Sapphire's fireworks. And don't even bother with an olive or lemon twist- it just isn't required.
Those looking to try gin for the first time are urged to stay away from the rotgut that bars serve from the well and instead go for something smooth. Start at the top. Start with Bombay Sapphire. Have some mixed with grapefruit juice or with tonic and lime. But by all means, have some. (Rating *****)
Bombay Sapphire is famed for its smoothness and its nuance.
They use ten different herbs and botanicals to produce Bombay Sapphire, including juniper berries, almonds, lemonpeel, liquorice, coriander, orris, cassia bark, and some peculiar stuff called "cubeb berries" and "grains of paradise."
While I haven't so sharp a tongue to taste all these things, I can tell you that this is a very tasty gin that pricks the tongue and puts the whole of it through some extraordinary calisthenics. And despite being 94 proof, it finishes smooth and clean and without a nasty alcohol burn.
In terms of dry vermouths to pair it with, stick with something dull, like Martini & Rossi's Extra Dry Vermouth. You don't want a wildly herbal vermouth that will drown out Bombay Sapphire's fireworks. And don't even bother with an olive or lemon twist- it just isn't required.
Those looking to try gin for the first time are urged to stay away from the rotgut that bars serve from the well and instead go for something smooth. Start at the top. Start with Bombay Sapphire. Have some mixed with grapefruit juice or with tonic and lime. But by all means, have some. (Rating *****)
8 6 0 - 4 4 3 - 9 4 6 3
CITY NEWS
Featured Cigar
CAO ITALIA
Italy has been widely heralded as the producer of some of the world's finest wines and olive oils; however, it has been largely overlooked as a source of premium cigar tobacco - UNTIL NOW!
Grown exclusively for CAO, the Italian Habano seed used for CAO ITALIA was originally brought to Italy from Cuba some 40+ years ago. The Habano seed is grown in the Benevento region of the southern portion of Italy, located between Rome and Naples.
This Italian Habano tobacco lends an incredibly unique earthy-sweetness to the robust, full-bodied flavor profile of CAO ITALIA.
We are proud to be an authorized CAO distributor. CAO cigars are available in singles or by the box.
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Thanks to everyone that stocked up with us for the long weekend - we appreciate it.We have a great summer planned for you.
Please join us. It's fun, informal and a great way to start your weekend.
AAA.
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