2013 Domaine Rimbert Saint-Chinian

2013 Domaine Rimbert Saint-Chinian

Where: Saint-Chinian, Languedoc, France

Who: Jean-Marie Rimbert

What: Syrah, Carignan, Cinsault, Mourvedre

Tastes like: Earthy with some dark fruit. Medium body, medium tannin.

What to pair with: Grilled meats, pastas with hearty meat sauces, lamb!

Jean-Marie Rimbert, a native of Provence, arrived in the Languedoc nearly twenty-five years ago and managed the vineyards at Château de Flaugergues for five years until he saved up enough money to purchase his first parcels of gnarled ancient vine Carignan that had been nurtured in schist-laden soils for the better part of the last century. Today, Jean-Marie has 20 hectares spread amongst 40 diverse parcels each with different soil compositions and expositions. Berlou has the highest elevation in all of the St. Chinian AOC and is the only place in the region that possesses schist rich soils. From the beginning, his objective was to cultivate vineyards with the utmost respect for the environment and his wines reflect all of the natural beauty, depth and flavor originating from those vines. The wines Jean-Marie crafts are a passionate testament to this region’s multi-dimensionality and ever-expanding potential.

New Cocktail List!

New Cocktail List November 2015

Dutch 57

A play on a French 75 (gin, lemon juice, champagne) this one is made with Bols Genever ( the juniper-flavored national and traditional liquor of the Netherlands and Belgium, from which gin evolved). Genever is maltier than gin, though, and has a character of its own.

1oz Bols, 1 oz Grapefruit Juice, .5 oz of Rosemary simple syrup. Served in a flute, with a rosemary garnish, topped with sparkling wine.

Negroni Sbagliato

Sbagliato means “messed up” or “mistaken” in Italian, and while the Negroni Sbagliato is said to be the result of a busy bartender mistakenly using sparkling wine instead of gin in a Negroni, we think it turned out to be a pretty happy accident.

1 oz. sweet vermouth

1 oz. Campari

1 oz. lightly sparkling wine

Rocks, orange peel, OF glass.

Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

Division Bell

This is a Last Word variation named after the Pink Floyd album that helped Phil Ward get through his NY city restaurant Mayahuel’s five-month build out.

Del Maguey is a 20 year project by Ron Cooper to source, bottle and export Single Village Mezcal. The Crema de Mezcal (which warns “For Women Only… And a Few Strong Men”) is made by combining Miel de Maguey (unfermented agave syrup) with Mezcal San Luis del Rio. Double distilled from agave Espadin.

For a very thorough article on the differences between Tequila and Mezcal, see this awesome article: http://mezcalphd.com/2012/08/tequila-vs-mezcal/

1 oz. Del Maguey Mezcal

3/4 oz. Aperol

3/4 oz. Luxardo Maraschino Liqueur

3/4 oz. lime juice

Combine all ingredients in a mixing glass, fill with ice and shake. Strain into a coupe or a cocktail glass and garnish with a grapefruit peel.

French Chameleon

Jonny everybody!

1.5 lillet

.75 yellow chartreuse

.75 lime

.25 lavender simple

Shake, double strain, coupe, no garnish.

Named after a famous impersonator, Frédéric Bourdin (born 13 June 1974) who is a French serial impostor the press has nicknamed "The Chameleon". He began his impersonations as a child and claims to have assumed at least 500 false identities, three of which have been actual teenage missing persons.

Pimm’s Cup

Pimm’s No. 1 is a gin-based potation made in England from dry gin, liqueur, fruit juices, and spices. Served with lemon soda or ginger ale, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid-18th century by English oyster bar owner James Pimm. The recipe is still a secret; supposedly, only six people know exactly how it is made. It has a dark, golden brown color, a medium body, and a taste of quinine, citrus fruits, and spice. Its low alcohol content of only 25 percent has made Pimm’s a drink to have when you are having more than one.

2 oz Pimm’s No 1

¾ oz Lemon Juice

½ oz Simple Syrup

Shake, rocks, top with House Made Ginger Beer

Adonis

The Adonis cocktail dates back to the mid-1880s and was named in honor of the first Broadway musical to run for more than 500 performances. Simple and low in alcohol, it’s the perfect weeknight aperitif. You can find this and other classic cocktails in Dinah Sanders’ The Art of the Shim, a book on low-alcohol cocktails.

1½ oz. dry sherry 1½ oz. sweet vermouth (Carpano Antica), 2 dashes orange bitters. Served in a couple, garnished with an orange peel

Breakwater

This is Jill Caron’s cocktail, mixing sweet and spicy with a good dose of strong. Lachlan (our regular) came up with the name of this beauty.

1.5 oz. Tawny Port

.5 oz Ancho Chile Liqueur

.25 oz Braulio

Ancho Reyes is a chile liqueur whose reputation among cocktailians is growing rapidly. Made in Puebla, Mexico, from ancho chiles steeped in a sugar cane spirit, Ancho Reyes is spicy, smoky and sweet, delivering complex flavor in addition to heat. Up at 80 proof, it's as potent as most liqueurs on the shelf and has the ability to stand alone in mixed drinks or mesh well with its friends tequila, rum and whiskey.

Amaro Braulio originated in Bormio, Valtellina in 1875, thanks to the skilful expertise and the clever research of Francesco Peloni, a chemist with a deep knowledge in the field of medicinal aromatic herbs. Amaro Braulio is obtained by the infusion of plants, roots and aromatic alpine herbs and by a two-year ageing process in sessile oak-barrels. With its alcohol content of 21% amaro Braulio is noted for its taste and its refined aroma.

Facts of Life

1oz calvados

1oz becherovka

.25 black pepper simple

.5 lemon

Top with house made pumpkin soda

This tastes like fall in New England, like pumpkin pie and apple pie had a miraculously boozy baby. It reminds you of chilly nights in a lonesome cabin, which is why we named it after a small portion of a quote by Thoreau’s Walden Pond cabin.

Calvados is a brandy  made from apples and pears grown in the orchards of north-western France. In theory, this traditional apple brandy can be produced in more than 1550 parishes dotted all over Normandy, Brittany and inland into the Pays de la Loire. In practice, however, the unquestioned epicenter of Calvados production is the Normandy region, on the Atlantic coast due west of Paris. Daron comes from Pays d’Auge, in Normady. Double distilled and aged in small old oak casks.

Becherovka is a liqueur from the Czech Republic, produced since 1807n in Karlovy Vary from “a secret mixture of herbs and spices” and often described as having a ginger, cinnamon or honey quality.

New Cheeses: White Diamond, Tres Bonne, Brie de Nangis

White Diamond (Enosburg Falls, VT)
   Pasteurized goat's milk cheese from Boston Post Dairy in Enosburg Falls, VT. Boston Post Dairy is a farmstead creamery specializing in goat's milk cheese. White Diamond is made in the style of Camembert but substituting goat's milk for the traditional cow's milk. Aged for 1 month with a bloomy rind the cheese is rich and creamy with a distinct goat's milk flavor.

Tres Bonne (Enosburg Falls, VT)

   Pasteurized goats milk cheese from boston post dairy located in Enosburg falls, Vermont. The cheese is cave aged for 9 months. Firm in texture the cheese is butterscotch-y and milky with a subtle nuttiness. 

Brie de Nangis (Seine et Marne, FRA)

   Pasteurized cows milk cheese from Nangis (located southeast of Paris). This is an AOP certified brie made in small batches. Traditionally this would be unpasteurized but due to FDA regulations all imported bries are pasteurized due to the shorter aging time. Brie de Nangis is aged for 40 days and develops a bloomy rind. Sweet and buttery with some definite mushroom notes (often missing from pasteurized bries) this is a very classic example of brie. 

2014 DEI Rosso di Montepulciano

2014 DEI Rosso di Montepulciano

Where: Montepulciano, Tuscany

Who: Catherina Dei and her family

What: 90% Sangiovese 5% Canaiolo 5% Merlot

Tastes like: Juicy, very balanced, medium to light body red

What to pair with: Red sauce and meatballs, margherita pizza, pork chops, cured meats

A word about “Montepulciano”:

This wine is from the town of Montepulciano in Tuscany. It is “red OF Montepulciano.” There is also a relatively common grape with the same name, most famously from Abruzzo, the region to the East of Tuscany. That wine is “Montepulciano OF Abruzzo”.

Back in 1964, Alibrando Dei, a wine-growing enthusiast, recognised in the area of Bossona,splendid for its exposure and pedological characteristics, lands predestined to produce great red wines,and promptly purchased them and planted the first vineyards.

Later, during the course of the 70s, the family acquired the Martiena property with the attached manor - restored in the 1930s by the architect Piacentini -surrounded by a vast age-old garden and situated at the foot of the village of Montepulciano.

In the first years, the grapes that were produced were sold. However, considering the quality of the grapes picked, the family soon decided to embark upon the path of their own wine-making tradition and in 1985 -an exceptional vintage year -they decided to produce the first bottle of Vino Nobile di Montepulciano Dei, renting an old winery in the historic town centre.

In 1989,the family built its own winery, beside Villa Martiena, in the heart of the vineyards.

At the beginning of the 90s, Catherina Dei decided to move back to Montepulciano to devote herself with loving care to the vineyards and her land. She took in hand the winery founded by her grandfather yet continued, every so often, to dedicate herself to music and singing by recording her first CD thanks to the cooperation of professional musicians.

Forever in love with the nature and architecture of her 16th century village, she immediately understood that her wines were made to heighten and convey the peculiarities of a land that is unique for its charm and history.

Her main goal, shared by wine-making expert Paolo Caciorgna, technical director of the winery, has always been that of producing excellent and elegant wines that represent the terroir, by making the most of native vine species and the undisputable quality of Vino Nobile di Montepulciano.

Red Sauce: Fusilli, Torta Rustica

Fusilli alla Vodka
San Marzano, Creme Fraiche, Pancetta
This is a really classic take on a traditional vodka sauce. We're using puree'd san marzano tomatoes, along with our crushed tomato sauce (san marzano tomatoes, garlic, olive oil basil) along with pancetta, additional garlic, chili flake, vodka, and creme fraiche (classically you would use heavy cream but the creme fraiche brightens the dish up a bit). The sauce is finished with Parmesan, basil, and olio verde. 

Torta Rustica
Escarole, Taleggio, Mortadella, Salami Genovese
A classic Sicilian Easter dish this 'pie' is made using pizza dough as a base. The dough is used to line a small cast iron skillet, and is then filled with ricotta cheese, basil, taleggio, salami genovese, mortadella, mozzarella, and escarole (cooked with garlic and chili flake). Then torta is then capped with more pizza dough and baked. It is served whole, garnished with Parmesan, oregano, and fennel pollen, along with a side of crushed tomato sauce (san marzano tomato, garlic, olive oil, basil).

NV Jeio Cuvee Rose Brut

NV Bisol Jeio Cuvée Rosé Brut $10/40

Where: Valdobiadenne, Veneto

Who: Desiderio Bisol

What: Merlot, Pinot Noir, Glera (aka Prosecco)

Tastes like:

What to pair with: What do you think? Fried foods, smoked meats, celebration

The Bisol family, whose historic winery is located in Santo Stefano di Valdobbiadene, manages 308 acres of vineyards in the DOCG area, spread over 35 plots in premier locations. The feather in their cap is their seven acres holding on the summit of the Cartizze hill, the most precious vineyard in Italy. Over 21 generations of the Bisol family have overseen and expanded the Bisol winery and vineyards. Today, Bisol is owned by the two brothers, Antonio and Eliseo (president and vice-president), and their sons, Gianluca (managing director), Desiderio (technical manager), Claudio (production manager) and Alberto (administration manager).

Bisol pursues the highest levels of quality and seeks to elevate the notoriety of the entire Valdobbiadene appellation. Their integrated approach to production begins with a careful selection of vineyards and continues with direct management of each phase of viticulture and vinification right up to the final bottling. The owners of some of the steepest hills in the area, Bisol’s vineyards are worked by hand and cared for using sustainable techniques. Sitting on the cutting edge of tradition, Bisol continuously studies the best techniques for this historic region. Each year the family tests at least six new vinification techniques in order to better understand this unique terroir.

New Lunch Sandwiches: Prosciutto & Braised Beef Shoulder

Prosciutto Sandwich
Red Wine Poached Quince, Fennel Mostarda, Stracchino
Sliced prosciutto with melted stracchino cheese, arugula dressed with salt pepper and olio verde, quince poached in red wine poached quince (quince, orange, ginger, red wine, red wine vinegar, water, salt), fennel mostarda (fennel, onions, garlic, white wine, white wine vinegar, olive oil, and pickled mustard seeds).

Braised Beef Shoulder
Gruyere, Pickled Shallots, Horseradish, Au Jus
For this sandwich we will be using baguette from iggy's, not ciabatta. It will be heated to order with sliced Gruyere cheese. In the sandwich will be braised beef (we are using primarily should but some oxtail as well, braised with mirepoix, white wine, stock, bay leaf and thyme). The meat is shredded after braising and stored in the cooking liquid, the veg is discarded. To order it is reheated in the cooking liquid, then placed in the sandwich with additional cooking liquid (au jus) served on the side. Also on the sandwich are pickled shallots (red wine vinegar, rice wine vinegar, sugar, water, salt), and an onion and horseradish soubise (onions, butter, horseradish).