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New London is in the national press again.
The Sunday New York Times featured a great story about our music scene and the people behind it.
The number one question about our favorite bistro:
"When Will You Be Serving Dinner At Brie & Bleu?"
Get out your calendars - we have decided that Saturday February 13 - Valentine's Day weekend - is the perfect time to kick things off.
For all you "Love Bugs" out there - we will feature a menu presided over by Anne Haviland. We will include a special selection of wines by the glass, and there will be other surprises as well. We will announce the menu, provide all of the details, and begin taking reservations next week.
How To Taste Wine.
Last week we talked about "The Nose" or bouquet of aromas and smells that wines have. This week, in our final installment - let us taste the wine.
It Is All About Balance:
Take a good sip and maneuver the wine around your mouth. Open your mouth slightly and draw in a little air. This aerates the wine and sends the appropriate signals to your brain, as in "wow" and "whoa!" The length and aftertaste, or finish, of the wine are key indications of the quality of the wine. The longer and more pleasant, the finer the wine.
Acidity, which is higher in cooler growing climates, gives wines freshness and crispness, especially white wines. But the wines will taste tart if the acid is not balanced by fruit and alcohol. Balance is key.
Acid is important for red wines, too, but far more important, especially in reds intended to be kept, is tannin, the mouth-coating substance also present in brewed tea. Nowadays, wines worldwide are being made from riper grapes with riper tannins, which make them fruitier and more approachable at a younger age.
Another potential source of imbalance is the taste of oak. Although you'll pick up oak aromas when you smell wine, you become more aware of it when you taste. When carefully used, the right kind of oak - new or nearly new barrels, French, and the finest American - gives complexity of flavor and a richer texture to both red and white wines. But oak has its own seductive vanilla and toast flavors and can, in the hands of an inexperienced winemaker, easily overpower the wine.
Finally, swallow.
If the sensation fades within a few seconds, you are tasting a simple, everyday wine. But if it lingers in the mouth or the imagination, or both, for something approaching 30 seconds you probably have something special in your glass.
Congratulations - you are on your way to being an expert! BUT - like many things in life - you must practice! And as often as possible. We will see you on Friday night.
The Sunday New York Times featured a great story about our music scene and the people behind it.
If you missed it take a look right HERE.
·
Brie & Bleu News:
The number one question about our favorite bistro:
"When Will You Be Serving Dinner At Brie & Bleu?"
Get out your calendars - we have decided that Saturday February 13 - Valentine's Day weekend - is the perfect time to kick things off.
For all you "Love Bugs" out there - we will feature a menu presided over by Anne Haviland. We will include a special selection of wines by the glass, and there will be other surprises as well. We will announce the menu, provide all of the details, and begin taking reservations next week.
·
How To Taste Wine.Last week we talked about "The Nose" or bouquet of aromas and smells that wines have. This week, in our final installment - let us taste the wine.
It Is All About Balance:
Take a good sip and maneuver the wine around your mouth. Open your mouth slightly and draw in a little air. This aerates the wine and sends the appropriate signals to your brain, as in "wow" and "whoa!" The length and aftertaste, or finish, of the wine are key indications of the quality of the wine. The longer and more pleasant, the finer the wine.
Acidity, which is higher in cooler growing climates, gives wines freshness and crispness, especially white wines. But the wines will taste tart if the acid is not balanced by fruit and alcohol. Balance is key.
Acid is important for red wines, too, but far more important, especially in reds intended to be kept, is tannin, the mouth-coating substance also present in brewed tea. Nowadays, wines worldwide are being made from riper grapes with riper tannins, which make them fruitier and more approachable at a younger age.
Another potential source of imbalance is the taste of oak. Although you'll pick up oak aromas when you smell wine, you become more aware of it when you taste. When carefully used, the right kind of oak - new or nearly new barrels, French, and the finest American - gives complexity of flavor and a richer texture to both red and white wines. But oak has its own seductive vanilla and toast flavors and can, in the hands of an inexperienced winemaker, easily overpower the wine.
Finally, swallow.
If the sensation fades within a few seconds, you are tasting a simple, everyday wine. But if it lingers in the mouth or the imagination, or both, for something approaching 30 seconds you probably have something special in your glass.
Congratulations - you are on your way to being an expert! BUT - like many things in life - you must practice! And as often as possible. We will see you on Friday night.
***
Wine Tasting Please Join Us
Friday January 22 - 6-9 p.m.
No Charge
A Great Way To Start Your Weekend.
1 - Domaine Ott "Les Domaniers" $18
The little sibling of the famed bowling-pin shaped Domaine Ott, Les Domaniers is a lovely dry rose table wine from Provence.
Crafted from Syrah, Cinsault and Grenache, "brilliant and crystalline, fruity fresh accentuated with peach and apricot, hints of white blossoms and spice."
A perfect pairing for shrimp bisque or tomato and crabmeat over pasta...
2 - Oreades Tempranillo $10
A bright Tempranillo from Navarra, Spain: "Youthful scents of cherry, plum and tangy rhubarb. Taut and focused, with bright red fruit flavors sharpened by fresh acidity. A light (12.5% alcohol), refreshing wine, best served with a light chill." We enjoy it with hard Spanish cheeses, olives and dried peppery sausage!
3 - K1 Cabernet-Tempranillo $21
An interesting blend from winemaker Geoff Hardy in the Adelaide hills of Australia - he picked the location of his 80-acre vineyard for its cool climate and ancient gravelly soil. Hand made in small batches, this is the opposite of factory produced Aussie wine. Hearty and satisfying, built with detail and elegance.
4 - Dashe Zinfandel $24
Late-harvest Zin from Sonoma, made from old-vine fruit in rocky soil, aged in old French oak barrels. Very limited production (under 1,000 cases) - "Extremely aromatic with spicy black pepper, cassis, and black raspberry flavors." A great pairing for hearty beef or lamb dishes with roasted root vegetables.
Marcona Almonds
The "Queen of Almonds," are imported from Spain. They are shorter, rounder, softer, and sweeter than the California variety.
These marcona almonds are roasted in Sunflower oil and then sprinkled with sea salt.
It is important to warn you that once you begin eating these things - it is almost impossible to stop.
PERFECT with beer, wine or cocktails and an absolute must have for any dinner party.
We do our best to keep them in stock - but they do go quickly. Stop in and try a few.
Scotch & Cigar Night
Wednesday
January 27 - 6 p.m.
$30 Includes:
3 Single Malts
1 Arturo Fuente
Cuban Corona &
1 Lochem Belicoso cigars
Limited Seating
First Come, First Served.
Click Here to Reserve
Please Use "Cigar Night"
In the subject line.
Thanks for all of the comments and suggestions - we appreciate all of them. And they truly help us to make everything we offer better for our friends and customers.
This is your Club House.
AAA.
Wine Tasting Please Join Us
Friday January 22 - 6-9 p.m.
No Charge
A Great Way To Start Your Weekend.
1 - Domaine Ott "Les Domaniers" $18
The little sibling of the famed bowling-pin shaped Domaine Ott, Les Domaniers is a lovely dry rose table wine from Provence.
Crafted from Syrah, Cinsault and Grenache, "brilliant and crystalline, fruity fresh accentuated with peach and apricot, hints of white blossoms and spice."
A perfect pairing for shrimp bisque or tomato and crabmeat over pasta...
2 - Oreades Tempranillo $10
A bright Tempranillo from Navarra, Spain: "Youthful scents of cherry, plum and tangy rhubarb. Taut and focused, with bright red fruit flavors sharpened by fresh acidity. A light (12.5% alcohol), refreshing wine, best served with a light chill." We enjoy it with hard Spanish cheeses, olives and dried peppery sausage!
3 - K1 Cabernet-Tempranillo $21
An interesting blend from winemaker Geoff Hardy in the Adelaide hills of Australia - he picked the location of his 80-acre vineyard for its cool climate and ancient gravelly soil. Hand made in small batches, this is the opposite of factory produced Aussie wine. Hearty and satisfying, built with detail and elegance.
4 - Dashe Zinfandel $24
Late-harvest Zin from Sonoma, made from old-vine fruit in rocky soil, aged in old French oak barrels. Very limited production (under 1,000 cases) - "Extremely aromatic with spicy black pepper, cassis, and black raspberry flavors." A great pairing for hearty beef or lamb dishes with roasted root vegetables.
This Week Our
Featured Favorite:
Marcona Almonds
Featured Favorite:
Marcona Almonds
Marcona Almonds
The "Queen of Almonds," are imported from Spain. They are shorter, rounder, softer, and sweeter than the California variety.
These marcona almonds are roasted in Sunflower oil and then sprinkled with sea salt.
It is important to warn you that once you begin eating these things - it is almost impossible to stop.
PERFECT with beer, wine or cocktails and an absolute must have for any dinner party.
We do our best to keep them in stock - but they do go quickly. Stop in and try a few.
Scotch & Cigar Night
Wednesday
January 27 - 6 p.m.
$30 Includes:
3 Single Malts
1 Arturo Fuente
Cuban Corona &
1 Lochem Belicoso cigars
Limited Seating
First Come, First Served.
Click Here to Reserve
Please Use "Cigar Night"
In the subject line.
Thanks for all of the comments and suggestions - we appreciate all of them. And they truly help us to make everything we offer better for our friends and customers.
This is your Club House.
AAA.
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