Tag Archives: wine

Wine of the Week – La Copa Vermouth

The Gonzalez Byass portfolio adds La Copa Vermouth, a blend of 8-year old Oloroso and Pedro Ximénez from the century old cellars in Jerez.. It’s a classic aperitif that is based on recipes from the 19th century,

To preserve and recover traditional techniques, they sourced their archives and used Oloroso and Pedro Ximénez sherry from their soleras in Jerez, Spain.
The sweet sherries macerated with aromatic spices and botanicals such as wormwood, clove, orange peel, nutmeg, angelica and quinine, creating a wine with both the flavors of classic Vermouth and undertones of Oloroso and Pedro Ximénez sherries.

The result is a sweet vermouth that works well in classic mixed cocktails such as the Negroni or by itself on the rocks. The winery chose the opportunity to revive “an original and distinctive brand – La Copa,” and adds that today, vermouth consumption is “on-trend”  in Spain and this new classic aperitif gives mixologists the opportunity to create both old and new cocktails.

 

Wine of the Week – Domaine De La Réserve D’ O 2012

Domaine De La Réserve D’O  comes from the Languedoc region of France where former wine shop owners Marie and Frederic Chauffray are producing beautiful wines with rich intensity. The 2012 received 92 points from Robert Parker’s Wine Advocate.The wine is aged in unlined concrete tanks  and is biodynamic and organic. The grapes are biodynamically farmed in the sub-region, which receives a Mistral wind  off the Mediterranean.
The grapevines are 30-plus years old and are certified organic. Cooler nights and hot sunny days help balance the acids and sugars in the grapes.

This wine is 14 percent ABV. It’s fruity, rich flavors and intensity make it a special wine for either every day drinking or celebratory occasions. Today, Terrasses du Larzac in the Langeudoc-Roussilon has been approved (since 2014) for appellation status. 20170317_151204.jpg

NIBBLES

 

 

Burtons Grill takes a new approach with its units

BOSTON – Burtons Grill & Bar is taking a new approach to the restaurant experience in its 12 units along the East Coast from New Hampshire to Florida. Their new 360 degree lifestyle approach addresses six ‘pillars’ created to engage more fully with customers. The pillars include Culture, Community, Family, Culinary, Education and Health & Fitness. The restaurants can be more than places to dine, and can educate, entertain and be the gateway to other experiences, says Vice President of Operations Denise Herrera. Go to www.burtonsgrill.com.

Boucherie opens French brasserie in NYC

NEW YORK – The Group, the team behind this city’s Akashi, Dominique Bistro and Olio e Piu, opened Boucherie, a French restaurant celebrating timeless French traditions, specializing in superior quality prime meats and a dedicated Butcher Counter. Executive Chef Jerome Dihui, formerly chef de cuisine for Keith McNally’s Pastis, oversees a menu of traditional bistro fare. Visit www.boucherie.nyc

 

static1.squarespace.pngBistro Duet comes to Arlington, MA in old bank

ARLINGTON, MA – Bistro Duet, a new French restaurant here by partners Wayne Duprey and Chef Cyrille Couet, is serving contemporary French fare and recently added Sunday brunch. The restaurant seats 110 people. Check out www.bistroduet.com.

VERTS Mediterranean to debut in NYC

NEW YORK – Continuing an aggressive expansion in the Northeast, VERTS Mediterranean Grill recently opened an initial NYC units at 24 East 23rd St. as part of its plan for more than 200 by 2020. The Flatiron District unit offers online ordering for easy pickup. Check out www.eatverts.com.

New area at International Restaurant & Foodservice Show of NY features craft brews

SHELTON, CT – The International Restaurant & Foodservice Show of New York introduces an exciting new feature for the 2015 event – The Pub – showcasing innovative alcoholic beverages including craft beer, cider, wine, spirits, wine sorbae, moonshine and whiskey.
The top five trends for restaurants in alcohol sales according to the National Restaurant Association are micro-distilled/artisan liquor, locally produced beer/spirits, onsite barrel-aged drinks, culinary cocktails, and regional signature cocktails which will all be featured in “The Pub”.

“According to the Brewer’s Association, American craft beer sales volume grew at a double-digit pace nationally in each of the past several years,” says Ron Mathews, industry vice president for Urban Expositions Foodservice Events. “It is notable that American craft beer, which is the most expensive segment of the beer category, is out-performing the overall market, including imports. This is good news for restaurants looking for ways to increase sales and we are excited to offer our attendees an opportunity to sample and bring new offerings to their patrons.”

This new destination on the show floor will showcase approximately 20 innovative craft beverages including: Estrella Galicia Beer, Maeloc Cider, Blue Point Brewing Company, Smuttynose Brewing Company, Crabbies Alcoholic Ginger Beer, Alphabet City Brewing Company, Singha Beer, North Coast Brewing Company, Sixpoint Brewery, Duvel USA, Frosae Wine Sorbae, WhistlePig Whiskey, as well as many others at the event in March.

“We saw the opportunity to showcase our Galician beer, Maeloc cider and wine to the New York market as one we couldn’t pass up. The International Restaurant & Foodservice Show of New York is the premiere event for the restaurant/foodservice industry and we are thrilled to be involved,” says Matt Szymanski, US managing director, Balearic Beverage USA, the first sponsor to commit to “The Pub”.

Ben Amato, president of Frosae Wine Sorbae, LLC, added, “Since introducing our Frosae Wine Sorbae with under five percent alcohol last year, we have seen tremendous interest from consumers in the marketplace. The 2015 International Restaurant & Foodservice Show of New York will help us focus on restaurants and foodservice professionals. We see the event as a key launching pad for our strategic growth.”

In addition, the International Restaurant & Foodservice Show of New York will feature the Ferdinand Metz Foodservice Forum educational program, Annual Farm to City Expo, Food Trends Experience, Culinary Demonstration Theater, US Pastry Competition, Japan Pavilion, and 500-plus exhibiting companies showcasing thousands of new products.

The event is set to open Sunday, March 8 – Tuesday, March 10, 2015 at the Javits Center. Visit http://www.internationalrestaurantny.com.

Wine of the Week – Paul Cheneau Cava Demi Sec

Celebrations should be for every day – not just New Year’s Eve! Since 1976, Paul Cheneau has been making what he calls “The Spanish Sparkling with French expertise.” The wines are one of two brands from a leading Spanish producer of Cava, Giró Ribot in the Appellation d’Origine Penedés, created for everyday enjoyment and celebration. With fine bubbles, notes of ripe fruit and sweetness, the wine undergoes two fermentations in the barrel. Finished alcohol is 11.5 percent. Go to http://www.pasternakwine.com.   Image