Does it get any better?
860-443-6817
Greetings from New London,
A great line up for the tasting this Friday - just take a look at the list below.
Sunday Breakfast at City News going strong - It's a great way to enjoy your lox & bagels with
the NY Times - come on down.
70 State Street New London - 8 6 0 - 4 4 3 - 6 8 1 7
Hygienic Art Park
Across From The Wine Store
Summer Flickers
Wednesday nights June 24 - September 9 at 8pm.
July 22: To Have and Have Not (1944)
July 29: Do the Right Thing (1989)
August 5: Blazing Saddles (1974)
August 12: The Muppet Movie (1979)
August 19: Coffee & Cigarettes (2003)
August 26: Faire Harbour Film Fest
September 2: Double Indemnity (1944)
September 9: Eternal Sunshine of the Spotless Mind (2004)
1 -
Clos des briords Muscadet 2007 $17
100% Muscadet from the western Loire Valley, fermented "sur lie" - that's a fancy way of saying they keep the wine in the barrel (on the lees or sur lie) all winter, this allows the wine's aromas, body and texture to develop, and the carbonic gas produced by this process imparts a liveliness on the palate. Only wines made from the best vineyards are permitted to use the Sur Lie designation. Absolutely perfect for seafood and shellfish - Including this recipe, that we managed to steal from the private recipe box of Dr. Henry Mann:
"Saute garlic and a small chopped onion slowly; add chopped fresh tomatoes and let it simmer; add 1/2 to one bottle of dry white wine. Add some fresh or dried thyme, Chile garlic paste, and a 1/4 cup of Pernod and you could add a little saffron. I also might add some Vietnamese fish sauce. Cook it until it is perfect and correct seasoning. Then cook the mussels for a very short time, stopping as soon as most of them are open."
Please try the wine this Friday night - and if you want to spice up your weekend - try the recipe too. You'll note that the exact measurements were not on the dog-eared copy of the Dr's stained 3x5 inch card - just cook with your heart, you will know when it is right.
2 - De forville Lange Nebbiolo 2007 $21
The DeForville family emigrated to Piedmont from Belgium in 1848 and established themselves in the village of Barbaresco in 1860. Here, the family was instantly engaged in growing the Nebbiolo grape. In 1907 Paolo Anfosso married into the DeForville family and took over the reins of the family business.
For five generations, the Anfosso family has lived in the nearby town of Castagnole Lanze and, to this day, vineyards are maintained in Castagnole where the current Anfosso generation grows Moscato, Grignolino and Barbera. In the early part of this century, the DeForvilles sold their wine in bulk directly to restaurants and to retailers who then bottled the wine.
In 1940 the Anfossos bottled their first wine and now virtually their entire production is bottled at the estate with annual output averaging 100,000 bottles. Valter and Paolo Anfosso, sons of Bruno, now manage the estate. This is a very light and fine expression of, one of the prettiest wines I've ever seen.
3 - Cascina Ballarin Tre Ciabot Barolo 2000 $35
Cascina Ballarin was founded in1928 and is a small but prestigous producer with a total anual production of about 30,000 bottles.The winery has holdings in the communes of La Morra, Monforte d'Alba and Novello, blending wine from all three to create Tre Ciabot.
The 2000 vintage in Barolo was exceptional, and this shows the character of that great vintage and the results of several years of bottle maturation.
The wine has ideal Barolo flavors of roasted red cherries, and blackberry fruit beneath a bouquet of lavender, violets and licorice.
4 - Allegrini Palazzo della Torre 2005 $21
Allegrini represents the highest expression of Valpolicella wines, with passion for elegance, commitment to excellence and a long heritage in refined winemaking style.
A smooth, full-bodied cru made in an innovative ripasso style, sacrificing its DOC status by replacing the Molinara grape with Sangiovese. 70% of the grapes picked are vinified immediately. The remaining 30% are left to dry until the end of December when they are vinified and then re-fermented with the wine from the fresh grapes.
The result is higher alcohol content, rounder style, lower acidity and more extraction than a Valpolicella Classico. A classic accompaniment to grilled or roasted vegetable or meat dishes.
New London's
Bistro
Featured This Week:
Sesame Tuna Steak
"sushi grade" & seared to perfection.
D'artagnon Duck Breast
w/white port reduction.
Baked from scratch desserts from
You Take The Cake.
Please Reserve Early
8 6 0 - 4 3 7 - 2 4 7 4
Hey - if any of you try Dr. Mann's recipe - send us a picture - we would love to share it with everyone here.
The winner of best photo will get a special prize.
Thanks for all of the support - we appreciate all of the comments, suggestions that you send to us each week - it makes a difference - Thank you.
Please Join Us.
It's fun, informal and a great way to start your weekend.
AAA.
A great line up for the tasting this Friday - just take a look at the list below.
Sunday Breakfast at City News going strong - It's a great way to enjoy your lox & bagels with
the NY Times - come on down.
70 State Street New London - 8 6 0 - 4 4 3 - 6 8 1 7
*****
SUMMER MOVIES
Get your wine & cheese from us and then walk across
the street to the Art Park for
free summer movies
Get your wine & cheese from us and then walk across
the street to the Art Park for
free summer movies
Hygienic Art Park
Across From The Wine Store
Summer Flickers
Wednesday nights June 24 - September 9 at 8pm.
July 22: To Have and Have Not (1944)
July 29: Do the Right Thing (1989)
August 5: Blazing Saddles (1974)
August 12: The Muppet Movie (1979)
August 19: Coffee & Cigarettes (2003)
August 26: Faire Harbour Film Fest
September 2: Double Indemnity (1944)
September 9: Eternal Sunshine of the Spotless Mind (2004)
For more info, visit hygienic.org
Wine Tasting
Please Join Us
Friday July 24 - 6-9 p.m. - No Charge
Please Join Us
Friday July 24 - 6-9 p.m. - No Charge
1 -
Clos des briords Muscadet 2007 $17100% Muscadet from the western Loire Valley, fermented "sur lie" - that's a fancy way of saying they keep the wine in the barrel (on the lees or sur lie) all winter, this allows the wine's aromas, body and texture to develop, and the carbonic gas produced by this process imparts a liveliness on the palate. Only wines made from the best vineyards are permitted to use the Sur Lie designation. Absolutely perfect for seafood and shellfish - Including this recipe, that we managed to steal from the private recipe box of Dr. Henry Mann:
"Saute garlic and a small chopped onion slowly; add chopped fresh tomatoes and let it simmer; add 1/2 to one bottle of dry white wine. Add some fresh or dried thyme, Chile garlic paste, and a 1/4 cup of Pernod and you could add a little saffron. I also might add some Vietnamese fish sauce. Cook it until it is perfect and correct seasoning. Then cook the mussels for a very short time, stopping as soon as most of them are open."
Please try the wine this Friday night - and if you want to spice up your weekend - try the recipe too. You'll note that the exact measurements were not on the dog-eared copy of the Dr's stained 3x5 inch card - just cook with your heart, you will know when it is right.
2 - De forville Lange Nebbiolo 2007 $21
The DeForville family emigrated to Piedmont from Belgium in 1848 and established themselves in the village of Barbaresco in 1860. Here, the family was instantly engaged in growing the Nebbiolo grape. In 1907 Paolo Anfosso married into the DeForville family and took over the reins of the family business.
For five generations, the Anfosso family has lived in the nearby town of Castagnole Lanze and, to this day, vineyards are maintained in Castagnole where the current Anfosso generation grows Moscato, Grignolino and Barbera. In the early part of this century, the DeForvilles sold their wine in bulk directly to restaurants and to retailers who then bottled the wine.
In 1940 the Anfossos bottled their first wine and now virtually their entire production is bottled at the estate with annual output averaging 100,000 bottles. Valter and Paolo Anfosso, sons of Bruno, now manage the estate. This is a very light and fine expression of, one of the prettiest wines I've ever seen.
3 - Cascina Ballarin Tre Ciabot Barolo 2000 $35
Cascina Ballarin was founded in1928 and is a small but prestigous producer with a total anual production of about 30,000 bottles.The winery has holdings in the communes of La Morra, Monforte d'Alba and Novello, blending wine from all three to create Tre Ciabot.
The 2000 vintage in Barolo was exceptional, and this shows the character of that great vintage and the results of several years of bottle maturation.
The wine has ideal Barolo flavors of roasted red cherries, and blackberry fruit beneath a bouquet of lavender, violets and licorice.
4 - Allegrini Palazzo della Torre 2005 $21
A smooth, full-bodied cru made in an innovative ripasso style, sacrificing its DOC status by replacing the Molinara grape with Sangiovese. 70% of the grapes picked are vinified immediately. The remaining 30% are left to dry until the end of December when they are vinified and then re-fermented with the wine from the fresh grapes.
The result is higher alcohol content, rounder style, lower acidity and more extraction than a Valpolicella Classico. A classic accompaniment to grilled or roasted vegetable or meat dishes.
New London's
Bistro
Featured This Week:
Sesame Tuna Steak
"sushi grade" & seared to perfection.
D'artagnon Duck Breast
w/white port reduction.
Baked from scratch desserts from
You Take The Cake.
Please Reserve Early
8 6 0 - 4 3 7 - 2 4 7 4
Q
T O N I C
T O N I C
We have amazing spirits on our shelves:
The History:
Tonic water was first enjoyed in 1825 when ingenious (or hard drinking, depending on how you look at it) British officers in the Indian Army improved their bitter anti-malaria medicine-Peruvian quinine extract-by mixing it with soda water, sugar, and gin. Instead of drinking the medicine with their troops at dawn, the officers figured out how to enjoy it at cocktail hour. The original gin and tonic was born, and it soon became the quintessential drink of the British Empire.
Tonic water's story begins two centuries earlier, in 1638. The wife of the Spanish Viceroy in Peru, the Countess of Chinchon, had fallen violently ill with malaria. Her husband begged the local Incas for an antidote. In a show of generosity, the Incas instructed her to drink a potion containing the ground bark of the native "Quinquina" tree, which grew on the slopes of the Andes. The potion worked and she quickly recovered. In her honor, the Spanish renamed the Peruvian tree the "Cinchona" tree. They also killed off the Incas, stole their gold, and colonized their land.
The ground bark was then imported to Europe and quickly prized. But Peru prohibited exporting Cinchona seeds.
So, as colonialism and hard-drinking officers created more need, the supply of Peruvian Cinchona bark could not keep up with demand.
Prices skyrocketed - at one point, the cost of the bark powder was its weight in gold - and the bark was over harvested. The Cinchona tree became nearly extinct.
In 1862, Charles Ledger smuggled Cinchona seedlings out of Peru and sold them to the Dutch government. Holland set up large plantations in Java, their colony in Indonesia.
Q Tonic has returned the essence of tonic water-Peruvian quinine. They custom blend Q Tonic with all natural ingredients, including handpicked Cinchona bark grown in its native habitat, the slopes of the Peruvian Andes.
As a result, Q Tonic is a better tasting, healthier, and more authentic tonic water. It's your drink. TRY IT.
8 6 0 - 4 4 3 - 9 4 6 3Tonic water was first enjoyed in 1825 when ingenious (or hard drinking, depending on how you look at it) British officers in the Indian Army improved their bitter anti-malaria medicine-Peruvian quinine extract-by mixing it with soda water, sugar, and gin. Instead of drinking the medicine with their troops at dawn, the officers figured out how to enjoy it at cocktail hour. The original gin and tonic was born, and it soon became the quintessential drink of the British Empire.
Tonic water's story begins two centuries earlier, in 1638. The wife of the Spanish Viceroy in Peru, the Countess of Chinchon, had fallen violently ill with malaria. Her husband begged the local Incas for an antidote. In a show of generosity, the Incas instructed her to drink a potion containing the ground bark of the native "Quinquina" tree, which grew on the slopes of the Andes. The potion worked and she quickly recovered. In her honor, the Spanish renamed the Peruvian tree the "Cinchona" tree. They also killed off the Incas, stole their gold, and colonized their land.
The ground bark was then imported to Europe and quickly prized. But Peru prohibited exporting Cinchona seeds.
So, as colonialism and hard-drinking officers created more need, the supply of Peruvian Cinchona bark could not keep up with demand.
Prices skyrocketed - at one point, the cost of the bark powder was its weight in gold - and the bark was over harvested. The Cinchona tree became nearly extinct.
In 1862, Charles Ledger smuggled Cinchona seedlings out of Peru and sold them to the Dutch government. Holland set up large plantations in Java, their colony in Indonesia.
Q Tonic has returned the essence of tonic water-Peruvian quinine. They custom blend Q Tonic with all natural ingredients, including handpicked Cinchona bark grown in its native habitat, the slopes of the Peruvian Andes.
As a result, Q Tonic is a better tasting, healthier, and more authentic tonic water. It's your drink. TRY IT.
Hey - if any of you try Dr. Mann's recipe - send us a picture - we would love to share it with everyone here.
The winner of best photo will get a special prize.
Thanks for all of the support - we appreciate all of the comments, suggestions that you send to us each week - it makes a difference - Thank you.
Please Join Us.
It's fun, informal and a great way to start your weekend.
AAA.
