drink menu changes 7/12/14

DRINK MENU CHANGES 7/12/14

BRUNCH/DESSERT

1. What came off: Tea Party
2. Milk Punch
   1. Served on the rocks in a low ball with an orange wheel & 2 stir straws.
   2. Sailor Jerry is infused with Blueberry tea, lemon, and orange.
   3. Milk is steeped with Nutmeg, cinnamon, and clove.
   4. Hot milk mixture is added to the infused rum along with lemon juice, and a blueberry simple syrup. The milk curdles, after the mixture is strained multiple times until it is clear.
   5. Dairy Allergy!!!

WINE

1. What came off: Vinho Verde, Verdicchio
2. 2011 Ansgar Clüsserath Von Schiefer Trocken Riesling, Mosel, Germany
   1. Hailing from one of the prized wine regions in Germany, the Mosel, Eva Clüsserath is a young winemaker in her 30’s and a graduate from the famous oenology schools in the Rheingau. The vineyard has been in her family since it’s formation in 1670 and was most recently run by Eva’s father.
   2. Clüsserath’s wine practice largely follows the beliefs of biodynamic winemaking. The grapes are all picked by hand and fermentation is natural and spontaneous. The practice of natural fermentation is one that requires time and the potential for loss. While forced fermentation can happen in 7 days, natural fermentation can take 3-6 months and has a greater chance for product loss due to mold. Once the wines ferment they remain on the Lyees and than are filtered once before bottling. All of her wines are required to rest in bottle for a minimum of 1 year before being sold.
   3. This slate soil grown riesling is of trocken weight which means it is the dryest style of riesling in the German growing system. The grapes of this wine are sourced from three separate sites to make this crisp, refreshing wine. These steep sites are prone to a lot of sunlight during the daytime and cool nights. Slatey soil is rocky and holds heat well as well as imparts minerals well into the wine.
3. 2012 Olivier Merlin Mâcon la Roche-Vineuse, Burgundy, France
   1. Mâcon is a sub appellation of the most famous growing region in perhaps the world, Burgundy. Mâcon is known for it’s white burgundy (chardonnay) at a great value!
   2. Olivier and Corinne Merlin are a married duo of winemakers who have long believed in the growing potential in the Mâconnais. Taking part in a grape harvest in 1977, Olivier Merlin got a taste of the wine world and never looked back. Olivier spent two years as a cellar worker in a Jura co-op and there he found his wife Corinne. The two went to California in 1985 to work as vintners in Napa for two years before heading back to Burgundy. In 2006 Merlin began to purchase vineyard sites for himself and now owns sites in Moulin-a-Vent (Beaujolais), Mâcon la Roche, and Saint-Véran le Grand Bussière.
   3. Merlin Mâcon la Roche grows on a terroir of clay-limestone soil and is all hand picked. 85% of the wine is fermented in stainless steel and 15% in oak barrels lending to it’s clean but long finish and body. 100% of the wine undergoes Malolactic fermentation and then has 18 months of elevage or raising before being bottled. Elevage is the practice of resting, additional barrel work, and fine tuning the wine after fermentation and before bottling.