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October 26, 2013

TONIGHT!!!

Special Saturday Night Wine Tasting 7-10 PM:  KABAJ

Please join us tonight, 7-10 pm, for an incredibly special tasting with Jean-Michel Morel, the winemaker at Slovenian winery Kabaj Meg was fortunate enough to enjoy these wines with Jean-Michel and his daughter over lunch last week and learn a little about the region of Goriška Brda and its rich history. We’re excited to give you an opportunity to do the same! These unique and spectacular wines and the man behind them are not to be missed.  All Kabaj bottles will be sold for 10% discount during this special event.


Rebula 2010

"Rebula has been grown in Brda since the 13th century. Translating to “re-boil,” it references the wine’s proclivity to going through the secondary, malolactic fermentation. The grapes were hand harvested in late September from the Belo-Vhr and Neblo-Vhr vineyards, de-stemmed, and fermented on the skins for 30 days with wild yeast. Distinctively spicy and orange hued, it has aromas more reminiscent of red wine, including cherry and pepper. Despite a month of the skins, this is not an oxidatively styled orange wine, but rather a white wine with texture without sacrifcing acidity. A perfect pairing with pork, freshwater fish, and earthy vegetables."   $28

Ravan 2010

"Long prized for its vibrant character and uncanny ability to age, ‘Ravan’ is the house name for the local variety formerly known as Tocai Friulano. Grapes were hand harvested in late September, de-stemmed, fermented with wild yeast in large oak vats, and then transferred to mostly used French barrique for malolactic fermentation. After 12 months on the lees the wine was bottled unfiltered. For those who like Northeastern Italian whites, this will push you comfortably out of your comfort zone. The 2010 vintage lends a certain “grapey” honesty coupled with fresh herbs and tangy citrus. Pairs well with cured salty flavors and spring vegetables."   $25


Merlot 2009

"Along with the rest of the Bordeaux varieties, Merlot has existed in Brda for over 200 years and resides on the steepest and most exposed portions of the vineyards Belo, Grbunovo, Neblo-Vh and Jez. With an average vine age of 40 years, grapes are hand harvested in early October, quickly transported to the winery, de-stemmed, and placed into concrete vats. After spontaneous primary fermentation and a minimum of 21 days of maceration, the wine is then transferred to neutral French barrique for malolactic fermentation and 24 months of aging. Compact, intensely mineral and savory, it unites this ideal site with the spirit of a Grand Chateau. The Kabaj family also ferments turnips with the grape skins from their Merlot before adding them to a traditional pork and bean soup called "Jota"."  $45

 
 


February 18, 2013

A winemaker is in town that you must meet!  Gianluca Morino from Cascina Garitina (Piemonte) will be here starting at 6pm pouring 2 of his delicious Barberas… you really don’t want to miss this.  Stay tuned for more info, or just come by tomorrow around 6!  Dandy loves you.  XO

March 30, 2012

Speaking of popular rosés, we had a visitor from the South Fork today — Roman Roth, the winemaker of Wolffer Estates stopped by with a bagful of wine.  We tasted the new and outstanding vintage of Wolffer Rosé 2011 and also fell in love with his Classic White 2011 (a blend of Chardonnay, Riesling, and Gewurztraminer) and last but certainly not least, his award-winning Ice Wine — “Diosa” Late Harvest Chardonnay… it was so good, we even got Emma, the matriarch of 153 Franklin, to try it.  It was the very first time (in the 4+ years I’ve been tasting wine in her building) that she ever took a sip.  Needless to say, all 3 wines will be arriving sometime next week…  Yay Spring!
ps- Roman is a very cool guy… you should go out and visit him at the winery sometime.

Speaking of popular rosés, we had a visitor from the South Fork today — Roman Roth, the winemaker of Wolffer Estates stopped by with a bagful of wine.  We tasted the new and outstanding vintage of Wolffer Rosé 2011 and also fell in love with his Classic White 2011 (a blend of Chardonnay, Riesling, and Gewurztraminer) and last but certainly not least, his award-winning Ice Wine — “Diosa” Late Harvest Chardonnay… it was so good, we even got Emma, the matriarch of 153 Franklin, to try it.  It was the very first time (in the 4+ years I’ve been tasting wine in her building) that she ever took a sip.  Needless to say, all 3 wines will be arriving sometime next week…  Yay Spring!

ps- Roman is a very cool guy… you should go out and visit him at the winery sometime.

February 16, 2012

THURSDAY NIGHT WINE TASTING 6-9 PM

To celebrate Natural Winemakers’ Week NYC, Jenny & Francois and Dandelion Wine invite you to meet TWO natural winemakers from France!  Each winemaker will be pouring two of their wines… it’s a great opportunity to taste the wine, and ask the maker questions!  As always, we will be pairing the wines with cheese from ED and bread from SCRATCH.

LOUP BLANC

Restaurateurs Alain Rochard and Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in ’93, which is the highest and most northern part of the Minervois AOC. They produce a fantastic array of wines from 10 different low-yielding varietals. The wines from Loup Blanc are true to the terroir, the traditions and cuisine of the Languedoc, and they are a pleasure to drink.

LES TROIS P’TITS C

Varietals: 40% Grenache, 35% Ancient Vines Carignan, 20% Tempranillo, 5% Alicante.

Vinification Method: Grapes are hand-harvested, destemmed and gently pressed. Only indigenous yeasts are used and the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes the color and fruit of the grapes. Les Trois P’tits C rests in old oak barrels for twenty months before it is bottled without filtration.

Tasting Note: Midnight purple in the glass with a deep ruby rim. Scents of red and black berry intermingle with warm stones and a dusting of baking chocolate. The palate is a bright and luscious expression of ripe black berry, dried currants and stewed plum backed by a note of bramble framed in by a judicious note of oak.

Pairing: Cassoulet, leg of lamb, grilled artisan sausages.

LE REGAL DE LOUP

 Varietals: 50% Ancient Vines Carignan, 30% Grenache, 20% Syrah.

Vinification Method: Grapes are hand-harvested, destemmed and gently pressed. Only indigenous yeasts are used and the wine undergoes a remontage, circulating the wine from the bottom of the vat to the top, which maximizes the color and fruit of the grapes. Maceration lasts three weeks and the wine rests in a cement tanks for a year before it is bottled without filtration.

Tasting Note: Garnet in the glass with shimmering purple highlights. The nose is loaded with scents of Empress Plum, blackberry ink, ripe currants, a note of warm bricks and crushed stones. The palate is a dense and elegant expression of ripe fruit and lovely mineral depth.

Pairing: Grilled duck breast, aged meats, roast pork & char-grilled burgers.

CLOS SIGUIER

Gilles Bley knows the history of Cahors and can trace his winegrowing roots in the AOC back for many generations. His intimate understanding of the Malbec (Côt) and Tannat vines on his 15 hectare estate led to a desire to create wine that highlights this storied region’s unheard of potential for delicacy. Cahors is traditionally known for it’s heavy and brooding black wines that take years to reveal any fruit. Giles Bley’s efforts at Clos Siguier have a bit more in common with the Malbec grown in Argentina’s Mendoza than what you would normally expect from this AOC. This is a surprisingly bright and youthful Cahors with depth of red and black fruit, subtle terroir and silken tannins. Clos Siguier is a lighter styled, readily accessible Cahors with its roots firmly planted in organic winemaking traditions.

CAHORS

Vinification Method: Hand-harvested the grapes undergo a 5 to 6 week maceration. Wild yeasts are used during fermentation. The wine rests in barrel before it is bottled.

Tasting Note: Deep purple in the glass with an amethyst rim. Black cherry, red currant, and cool black tea notes dominate the nose. Succulent red and black fruit follows through on the palate and is backed by pounded stones. This medium-bodied red has great minerality, moderate acidity and finishes with silken tannins.

Pairing: Cassoulet, veal stew, grilled artisan sausages, roasts, venison and strong aged cheeses.

CAHORS LES VIELLES VIGNES “CAMILLES”

Varietals: Malbec 

Vinification Method: Hand-picked grapes are de-stemmed. Classic fermentation. Pushing down every day for a month. Aged in 600 liter wood tanks for two years. Indigenous yeasts, no filtration.

Pairing: Cassoulet, veal stew, grilled artisan sausages, roasts, venison and strong aged cheeses.

February 3, 2012

Last night’s tasting was a great success… Thanks for coming out to meet Esther Pinuaga, she had a great time and so did we. 

We have more winemakers coming this month… check us out!

FEBRUARY 14TH:  Rosalia Molina from Altolandon Wines

FEBRUARY 16TH:  Gilles Bley from Clos Siguier & Alain Rouchard from Loup Blanc

Keep in mind, we have wine tastings every Thursday starting at 6PM.  They’re free and fabulous…

February 2, 2012

Winemaker Wine Tasting Tonight 6-9 pm

Tonight we welcome Spanish winemaker, Esther Pinuaga!  She came all the way from Toledo, Spain to pour and speak about two of her organic wines…  You don’t want to miss this one; Esther is as charming as her wines are.

The Bodega

Bodegas Pinuaga has been crafting wine for more than 200 years. The wines offer a singular taste and style; they achieve a satisfying balance by synthesizing modernity and tradition.  The small estate is located amidst heirloom vineyards, where Esther strikes a delicate balance between artisanal care of the vineyard, innovation in cellar techniques and natural winemaking.  The vineyards and the winery are located in Corral de Almaguer, a privileged site 720 meters above sea level, and surrounded by Mediterranean oak forests.

The Wines

PINUAGA NATURE TEMPRANILLO 2009

Made from 100% organic Tempranillo, this wine represents the most varietal expression of Pinuaga’s indigenous 35 year old vines.  It is a soft and elegant, medium-bodied wine with aromas of fresh red berry fruit.  Maturation with oak adds a creamy, almost nutty complexity to the long, soft finish.  $15

PINUAGA 200 CEPAS OLD VINE TEMPRANILLO 2008

This special cuvee is the result of a rigorous selection of our oldest Tempranillo Cepas (vines).  The richness of this wine derives from a long maceration of the fruit and refined aging in French and American oak barrels.  $28

Plus cheese from ED, bread from SCRATCH, and a special jammy treat from KILL DEVIL HILL!