New Cheeses 7/26/2016

Roquefort $7
Sheep, Raw, 3 months, Sharp & Citrusy, Calabria, IT
Raw sheep’s milk cheese from the midi-pyrenees in france. The original AOC cheese in France, received its designation in 1921, it is also one of the older continuously produced cheeses in europe with suggestion that it was produced as far back as 79 AD. Made from raw sheep’s milk cheese by only 7 producers. Injected with penicillin and aged for 3 months, Roquefort is rich and creamy, but aslo sharp tangy a peppery.

Ouleout $7 
Cow, Raw, 3 months, Washed, Full Bodied, Walton, NY 
Raw, Cow’s Milk Cheese from Vulto Creamery in Walton NY, aged 3 months. The creamery was started by Jos Vulto, a dutch artist who began cheese making as a hobby and aged his cheeses under a brooklyn sidewalk. Now located near the catskills vulto uses only raw milk from 2 local farms and much of the production is done by hand uses classic methods. Ouleout is a classic washed rind style cheese similar to reblochon, or epoise. Rich and funky with strong savory/meaty/mushroom notes, the cheese has an orange rind and a fudgy paste.

Mrs. Quickes Cheddar $8
Cow, Raw, 18 months, Big & Sharp, Devon, England
Raw Cow’s milk cheese from The Quicke Creamery in Devon England. A farmstead creamery the quick creamery has been operating for over 450 years. To make Mrs. Quickes cheddar, the curds are pressed into a giant molds, then wrapped in cheesecloth, and then coated in lard to seal in the moisture. The cheese is then cave aged for 18 months developing sharp lactic notes classically found in cheddar, some earthy funk, and a hint of horseradish.

2015 Telmo Rodriguez “Basa”

2015 Telmo Rodriguez “Basa” $11

Where: Rueda D.O., Spain

Who: Compañia de Vinos Telmo Rodriguez

What: 90% Verdejo and 10% Viura

Tastes like: Round, floral, easy drinking wine

What to pair with: Chicken, seafood, either of the vegetable sides right now

In 1994, Pablo Eguzkiza and Telmo Rodríguez, along with a third oenologist, created a Garnacha from old bush vineyards in Navarra. The wine was called Alma (soul). This is how the business started, originally under the name of Compañía de Vinos de La Granja.

The name was a declaration of intent: it made it clear that the company would be producing more wines in the future and contained a homage to La Granja, the famous glassworks, a centre of outstanding Spanish craftwork that has all but disappeared.

Rueda is the second area Telmo and Pablo went to explore, and it was here that the Basa project was born. Back then, they exported all of their wines. But with the creation of other wines such as Aran, Molino Real and Lanzaga, the need for a single umbrella brand arose. The company at this stage belonged entirely to Pablo Eguzkiza and Telmo Rodriguez, who decided to call it “Compañía de Vinos Telmo Rodriguez”, (the Telmo Rodriguez Wine Company) to take advantage of Telmo’s position in the wine world, as well as his pioneering work with Spanish viticulture.

From the start, the aim of the company has been to use native Spanish varieties. This philosophy originally differed from the on-going interest in the planting of foreign varieties, pretty much in every Spanish vineyard region. Another noteworthy initiative, again from the earliest days of the business, is the recovery of abandoned or forgotten vineyards. This is how the projects in Malaga, with Molino Real, and in Cebreros , with Pegaso, emerged.

2014 Daniel Seguinot Chablis

2014 Daniel Seguinot Chablis $13

Where: Maligny, Chablis AOC

Who: Daniel Seguinot et filles (=and daughters)

What: Chardonnay (Chablis=Chardonnay always and forever)

Tastes like: Very bright, high acid, crisp, mineral driven white.

What to pair with: light green things, seafood of any kind. The classic pairing is oysters for your frame of reference.

Our Domaine is located in Maligny, 8 km north of Chablis, on the North-South main road of the Serein valley.

Maligny is one of the 19 villages that benefit from the world-renowned Chablis wine appellation.

Thanks to a privileged South-West sun exposure, our village, leaning against the right bank of the Serein river, provides rich and well balanced wines.

Among 5 000 ha of planted vineyards, 300 ha sit on the district of Maligny.

Our village is lucky enough to gather four levels of appellation: Petit Chablis, Chablis, Chablis Premier Cru Fourchaume and Chablis Premier Cru Homme Mort.

As far back as we can go in the family tree, the Seguinots have always been working on vineyards.

Daniel settled in 1971 on about 2 ha of Chablis vineyards with his father and grandfather’s help. Later on, in 1975, he extended the Domaine on 3 ha of Fourchaume and Homme Mort vineyards.

The Domaine has been constantly evolving since the last 40 years and now covers 20 ha.

The nicest achievement and the best reward for Daniel was when his two daughters were born. Emilie proudly took over from him in 2003 and Laurence in 2008 in order to perpetuate the family tradition.

The father/daughter close relationship allows enhancing quality and authenticity of our wines.

Each year, our wines are awarded in different competitions and tasting guides comforting us in our choices for winemakers.

2015 Mas de Libian Vin de Petanque

2015 Mas de Libian Vin de Petanque $12

Where:  Ardèche, South Rhône Valley

Who: Thibon family (read their history, dating back to 1670 at http://www.masdelibian.com/)

What: 75% Grenache noir / 25 %: Syrah, Mourvedre, Counoise, and Vaccarèse

Tastes like: Refreshing summer red. Juicy without sweetness, light without being thin. Red and black fruit, delicious.

What to pair with: Charcuterie, pasta with tomatoes, light game

From the winemakers:

“Vin de Pétanque” (“Pétanque Wine”) : Sip while playing a lazy summer game of pétanque in the south of France, among other occasions!!!! It can also be served chilled for a lovely summer evening party! An easy-drinking wine, without pretense or snobbery: made for sharing with friends, bottle after bottle…

Varieties : Mostly Grenache (75%), with the remaining 25% a blend of Syrah, Mourvedre, Counoise, and Vaccarèse. Only from young vines under 25 years old.

Terroir : Clay-limestone soil with a mix of flat limestone rocks and round river stones on the surface and first layers of soil. Mediterranean climate with hot, dry summers, limited rainfall and a lot of wind.

Viticulture : Certified Organic and Biodynamic agriculture. Yield: 40 hl/ ha. Harvest is entirely by hand with a very careful selection in the vineyards.

Vinification : Traditional winemaking techniques, assemblage of varieties in tank. 100% de-stemmed. Light crushing. Temperature-regulated fermentations. Short time macerating in tank (about 5 days). Running-off by gravity. Pneumatically pressed. Malolactic fermentation in tank.

Tasting : To drink any time, any way, without hang-ups but always with joy! A fresh red wine to drink slightly chilled.

Pairing : For summer parties

Serving temperature : 14°C (57°F)

Tomato Jam

Tomato Jam

This is our basic tomato sauce (san marzano tomatoes put through a food mill) reduced by about half. Then whole san marzano tomatoes are smoked and added to the reduced tomato sauce. Theres some sliced garlic, harissa, mustard powder, ground cumin, sugar, s&p and pectin to thicken. Once the Jam is at the correct consistency and cooling, lime juice is added. Garnished with fennel pollen in the pass. Allergies: garlic,apple (pectin)

New Menu Items 7/14/2016

Salami Cotto

A classic piedmontese sausage. Pork, pork fat, and beef are mixed with salt, pepper, fennel seeds, garlic, and coriander. The meat is ground, then paddled along with brined green peppercorns, lambrusco, and carpano antico vermouth. The mixture is stuffed into a collagen casing, hung overnight, and then cooked in the combi. Sliced thin with no garnish. Allegies: Garlic 

Nancy's Camembert

Camembert style cheese from old chatham sheepherding company in old chatham new york, an organic farmstead creamery. Pasteurized cow and sheeps milk, bloomy rind, rich buttery and strong mushroom notes. The blend of milks is not common in camemberts but adds some complexity that is often lost during pasteurization. 

Pecorino Crotonese

Raw sheeps milk cheese from Crotone in calabria. A classic italian style cheese, the curds are pressed and then aged in baskets for 3 months giving it a distinctive rind. Only made from November to June to ensure quality and consistency of the milk, the cheese is strong and sharp, citrusy and a little nutty.  

Polpette

Pork and beef meatballs with garlic, parsley, pecorino, parmesan, and a panada of egg, breadcrumb, and half and half. 3 to an order served in a crushed tomato sauce (tomatoes, garlic, olive oil, basil, and bone marrow), garnished with fresh basil, parmesan, and lardo. 

Allegies: Garlic, Dairy, Egg, Gluten

Rigatoni

Housemade rigatoni (00, semolina, and durum flours, along with water). Tossed in smoked corn cream, which is made from corn, and onions cooked in a smoked corn stock (smoked corn cobbs, parmesan, bay leaf, water) that is then pureed. Tossed in with the pasta, are hungarian wax peppers, spanish chorizo, roasted corn (corn, bay leaf, thyme), lemon zest, and red veined sorrel. Finished with ricotta salata cheese Allegies: Gluten, Onion

Nodini Fritti 

Pizza dough, portioned into 1 oz knots, is fried and tossed in a garlic beurre monte (butter, water, and roasted garlic). Then tossed with parmesan, pecorino, and chili flake, finished with fresh black pepper. 4 to an order. Allegies: Gluten, Dairy

Fiore Di Zucca

Olive oil base, summer squash caponata (squash, zucchini, fennel, celery, shallots, garlic, golden raisins, and sherry vinegar), roasted oyster mushrooms, pecorino crema (sheeps milk ricotta, and grated pecorino), mozzarella, and basil are cooked in the oven. Finished with oregano, salt, oil, and parmesan Allegies: Gluten, Garlic, Dairy

Calabrese

Olive oil base, marinated broccoli rabe (broccoli rabe, garlic, chili flake, olive oil, and red wine vinegar), fried eggplant, mozzarella, scamorza are cooked in the oven. Finished with ricotta salata and calabrian chili relish (calabrian chilis, mirepoix, lemon juice and zest). Allegies: Gluten, Garlic, Dairy

2010 Clarendelle Rouge

2010 Clarendelle Rouge $12/$48

Where: Graves, Bordeaux

Who: Ok, ready? This is the “third wine” of Chateau Haut Brion, a 1st growth in Bordeaux. Haut Brion is owned by the Domaine Clarence Dillon, and this wine is made by its daughter company, Clarence Dillon Wines. Confused? Read on!

What: 82% Merlot, 16% Cabernet Sauvignon, 2% Cabernet Franc

Tastes like: Tasting notes from the winemaker: “Deep brilliant red colour. Beautifully fresh with very ripe red fruit, displaying raspberry and blackcurrant flavours on the palate. This wine is extremely rich and balanced, reflecting silky tannins with a smooth and elegant finish.” In other words: Big red wine, that spends some nice time in fancy oak barrels and is going to make a lot of people happy.

What to pair with: Steak and other red meats.

Being poor like this must be the absolute worst!

The History (according to the winemakers)

Mr Clarence Dillon, an eminent American financier, visited Bordeaux in 1934. He fell under the spell of Château Haut-Brion (one of the 5 1st Growth Bordeaux wines in the 1855 classification)  and recognized the unique opportunity of acquiring such a legendary estate: he had discovered a precious jewel waiting to shine once again.

Although famous for centuries, Haut-Brion was going through difficult times. Mr Clarence Dillon purchased the estate in 1935 and this was the beginning of his family’s long commitment and dedication to this famous château, as well as to the wines of Bordeaux.

Every improvement and innovation since then has been guided by a love of perfection, and Château Haut-Brion has remained worthy of its noble heritage thanks to the men and women responsible for implementing them.

In 1983, the Dillon family also acquired the neighboring estate, Château La Mission Haut-Brion. Since the 2011 vintage, the company is also proud to represent one of the finest wines from Saint Émilion: Château Quintus.

Today, Domaine Clarence Dillon, has the unique privilege of producing five rare and exceptional estate wines of unequalled reputation as well as their second wines. Domaine Clarence Dillon’s expertise, founded on five centuries of history, is reflected in every wine produced by the estate.

In 2005, seventy years after Clarence Dillon’s arrival, his great-grandson, Prince Robert de Luxembourg, began writing a new chapter of the Dillon family’s history by establishing Clarence Dillon Wines to produce and sell the first premium brand wine in Bordeaux: “Clarendelle”.

Inspired by Clarence Dillon’s name, Clarendelle’s mission is to pursue the heritage of perfection left by this great man and it is a tribute to the first member of the family to settle in Bordeaux.

Through the creation of Clarendelle, Clarence Dillon Wines and Domaine Clarence Dillon wish to shed a new light on the tremendous potential and savoir faire of this region, that have made it a benchmark for the entire world. With this outstanding terroir, passionate and qualified men and women, and an expertise handed down over centuries, all the necessary ingredients were there for the creation of a top-end Bordeaux brand.

The 1855 Classification

Commissioned by Emperor Napoleon III and carried out by the region’s courtiers, this classification ranked the top properties of Bordeaux by price prior to international exposure at the Universal Exposition in Paris later that year. All of the properties classified for red wine—with the exception of Château Haut-Brion in Graves—were Médoc châteaux, categorized by price into first through fifth growths.

Unlike the grand cru vineyards of Burgundy, the properties of Bordeaux hold status rather than the land itself, so a vineyard may be classified or declassified as it changes ownership. The name of an estate holds the status. While proponents suggest, in self-fulfilling fashion, that a château’s standing accords its wines the appropriate pricing to continue operating at its level, many critics today argue that the 1855 Classification is outmoded, and that some châteaux perform over or (drastically) under their assigned station. Regardless, the politics and historical significance of the classification render it almost impervious to criticism and nearly immovable. The only significant change to this classification occurred in 1973: after years of tireless self-promotion, Baron Philippe de Rothschild saw a “monstrous injustice” corrected as Château Mouton-Rothschild was elevated from second growth to first, taking its place among the world’s most expensive wines.