Saturday Tasting Archive:Can you Please pass the jelly? Polaner Selections visits Mora’s this Saturday

Weekly Wine & Spirit Specials, Wine & Spirit Events, Wine & Spirits in The News? No Comments

Hi folks, here is the line up for this saturday’s free winetasting with our very knowledgeable wine consultant from Polaner Selections. And you thought they were All Fruit.

Calera Chardonnay Mt. Harlan 2010

93+ Points – Wine Advocate, August 2011

Rodano Chianti Classico 2006 See details

Rodano Chianti Classico 2006

This is an absolutely delicious Chianti Classico where the fruit is perfectly balanced with the acidity. The winery ages 80% of each vintage for 12 months in Slovenian oak barrels; the other 20% is aged in barrique.
Not rated yet but the word is that Doug Polaner sources his Hardin Napa Cab from one of his “cult” wine connections. This is the 7th vintage of consistently great Hardin Cab, an unmitigated success.
“The blend for the 2010 Hardin is 77% Cabernet, 14% Cabernet Franc, 7% Malbec and 2% Petit Verdot.

Dominio de Pingus Psi Ribera del Duero 2010

92 Points – International Wine Cellar, September 2012
92 Points – Wine Advocate, August 2012
_____________________________________________________________________________________________________________________________________________________________
Rare Wine Co. Historic Series Madeira New York Malmsey NV See details

Rare Wine Co. Historic Series Madeira New York Malmsey NV

92 Points – International Wine Cellar, June 2011

The league of extraordinary whiskies: Glenrothes 1970 “Extraordinary cask” collection $5000 a bottle!

Wine & Spirit Events No Comments

Just released, this whisky comes from a single cask that produced only 179 bottles. Glenrothes bottles these “extraordinary casks” at the peak of flavor and apparently it was time for this one. The bottle is hand made crystal and the wood for the stopper comes from barrel staves that the original whisky was aged in (first use Bourbon cask). According to the tasting notes it tastes the way 2000 thread count sheets feel with hints of dried apple, toffee and citrus

There are 50 bottles for the whole US market and maybe 10 for New York City. We don’t have any on hand but if you are interested we’ll hunt one down for you.

Mora’s Single Malt Scotch Tasting & Seminar with Karl duHoffmann Friday November 16th

Wine & Spirit Events No Comments

7pm, at the Port Jefferson Village Center.

Mora’s is your source for fine artisanal spirits and a haven for education in the ways of whisky through our special tastings and seminars.  We do very few of these events and they are very well attended so make the time to discover new whiskies, expand your horizons and have a great time with like mined individuals.  buy tickets online or contact the shop in person, by phone, email or carrier pigeon to reserve.

Our very knowledgeable and very spirited spirits expert, Karl DuHoffmann will guide us through a tasting of a nice crossection of his single malt Scotch whisky catalog in the Sail loft room at the Village Center overlooking lovely Port Jefferson Harbor. Food will be catered by Bliss Restaurant of East Setauket.

Taste  Single Malt Scotch Whiskies from the distilleries of : Benriach, Glendronach & Glenrothes plus a few surprises to be announced at the event.

Hot and cold hors d’oeurvres from Restaurant Bliss

Win prizes of Scotch & tasting glasses at the event

Lecture & discussion by Karl DuHoffmann on all the whiskies tasted and on malt whisky in general

Karl’s manages an exciting portfolio of spirit brands, many new ones, and has been sharing his appreciation of spirits for many years as an educator for aficionados as well as members of the wine and spirits trade.  The evening is devoted to the  whiskies of Scotland and you will be  acquainted with  several different regions and their characteristic styles. Traditional style of whisky as well as more innovative approaches will be represented. Their are literally tens of thousands of separate bottlings of single malt Scotch whiskies out there and the flavor profiles are so unique and varied that a whole new tasting vocabulary is needed to fully describe them. We hope  our  seminar helps to make sense of the Scotch universe as well as leads you to an appreciation for the whiskymaster’s art:

Saturday Tasting Archive: Mora’s welcomes our newest wine consultant at our weekly tasting

Weekly Wine & Spirit Specials, Wine & Spirit Events, Wine & Spirits in The News? No Comments

Debra Negrin from Verity Wine Partners joins us in a tasting of 5 wines from 4 countries, this Saturday Sept 22 starting at 3 pm. She represents some major brands in the world of fine wine. Your tastebuds will be tickled by the likes of Marques de Caceres of Spain, Au Bon Climat from California and a Paul Hobbs project in Argentina. Stop by, sip and chat with us this weekend. Here is the lineup:

Michel Gassier Costieres de Nimes Nostre Pais Blanc 2010

92 Points – Wine Advocate, June 2011
“The 2010 Nostre Pais Blanc is a blend of 80% Grenache blanc and the rest equal parts Roussanne and Viognier, aged on its lees for six months, with some barrel fermentation but limited exposure to oak. It comes across as a top-flight white Chateauneuf du Pape rather than a less expensive Costieres de Nimes. Light gold in color, with an extraordinary nose of vivid honeysuckle, candle wax, marmalade and tropical fruit, the wine is elegant, has good acidity, and wonderful freshness, but a surprisingly intense, full-bodied mouthfeel. Following a tasting, I had this wine with Maryland soft shell crabs, and it was an exquisite marriage. Drink it over the next year.” -Robert Parker 

90 Points – Wine Spectator, April 2012
“A very bright, floral style, with chamomile, honeysuckle and quinine notes leading the way for verbena, white peach and yellow apple flavors. The racy finish lets the quinine edge hang on nicely. Drink now through 2013. 5,000 cases imported.” -James Molesworth


Qupe Bien Nacido Cuvee Santa Maria Valley 2010

90 Points – International Wine Cellar, November/October 2011
“(50% viognier and 50% chardonnay, all from the Bien Nacido Vineyard): Light gold. Highly perfumed scents of nectarine, pear and orange, with suave honeysuckle and ginger notes adding complexity. Juicy, focused and nervy on entry, picking up flesh and heft in the mid-palate and offering fresh citrus and pit fruit flavors. A plush but refreshingly nervy blend, finishing with strong punch and spiciness. This wine is way too easy to drink, which is by no means a bad thing.” -Josh Raynolds 

90 Points – Wine Enthusiast
“An unusual blend of Viognier and Chardonnay, the wine is brilliantly dry and crisp. It’s rich and spicy in citrus, tropical fruit and spice flavors, brightened with bracing acidity. Opulent, yet crisp and refreshing.” -Steve Heimoff


Marques de Caceres Rioja Crianza 2008

88 Points – Wine Spectator, May 2012
“This focused red is subtle but harmonious, with well-integrated flavors of black cherry, toast, herbs and spice layered over fine tannins. Crisp and fresh. Drink now through 2014. 90,000 cases imported.” -Thomas Matthews

Vina Cobos Felino Malbec 2011

“This sophisticated Felino Malbec carries a deep magenta hue and aromas of dark berries and anise. On the palate, intense, pure flavors of just-picked raspberries, black plum and graphite unfold in velvety layers. Exotic notes of ginger and white pepper carry through the mid-palate to intermingle with firm tannins and notes of cedar on the finish.” -The Winery

Au Bon Climat Pinot Noir La Bauge Au-dessus Santa Maria Valley 2008 See details

Au Bon Climat Pinot Noir La Bauge Au-dessus Santa Maria Valley 2008

91 Points – Wine Advocate, August 2011
“The 2008 Pinot Noir La Bauge Au-dessus is made from 55% Bien Nacido and 45% Le Bon Climat fruit. This is a richer, deeper style than the Rincon. Layers of dark cherries and plums emerge from this fleshy, pliant Pinot Noir. The inner sweetness and perfume weave through effortlessly to a round, inviting finish. Anticipated maturity: 2012-2018.” -Antonio Galloni 

90 Points – International Wine Cellar, November/October 2011
“Bright medium red. Redcurrant, cherry, Indian spices and underbrush on the pungent nose. Shows a firm, youthful structure and smoky red fruit flavors, with slow-building spiciness and a hint of bitter herbs. Then turns sweeter on the spicy finish, which is focused and very persistent. This taut, red fruit-driven wine benefits a lot from air; give it at least an hour in a decanter or another few years of bottle aging.” -Josh Raynolds

“Has the usual Bien Nacido hard spice of black pepper, clove, and juniper. La Bauge au Dessus translates into “the decadent party up above” these vineyards are the highest planting of Pinot Noir at Bien Nacido.

The S’mores with More…

Food & Wine, Wine & Spirits in The News? No Comments

Our misguided intentions to do smores over a campfire while vacationing in Montauk resulted in a connoisseur’s confection that goes great with Champagne. It doesn’t have to be Krug though! We updated the old  hershey bar and  graham cracker recipe with a more delicate butter cookie and a thinner more delicate dark chocolate as well as a little Grand marnier highlight. Here’s how it goes:

Ingredients:
marshmallows, LU brand “Petit Beurre” cookies, small amount of Grand Marnier and Ghiradelli “Dark and Mint” squares.

The cookies are simple buttery  flat biscuits and I’m sure there are others you can use if you can’t find LU Brand.  Also Ghiradelli makes several styles of these “squares” we found the “dark and mint” to be the best. For compatibility with Champagne or if you prefer, red wine I strongly suggest the chocolate be of the dark variety. Milk chocolate (to my taste) clashes with wine, dark chocolate goes very well with wine.

Process:
1. Pour a thin layer of Grand Marnier in the bottom of a shallow flat dessert plate and lay two cookies in the liqueur to lightly coat. Alternatively lightly paint the cookies with the liqueur using a small brush.
2. Lay a chocolate square on one of the two cookies
3. Toast the marshmallow. One marshmallow per s’more is okay though you may want two marshmallows on yours. It’s up to you.
We skipped the campfire and did them over the stove top with forks. The technique is too subtle and involved to fully describ here but the effect you want to achieve is a nice even brown on all sides of the marshmallow and a very
soft, gooey center.
4. Top one of the two cookies with a chocolate square, then add the toasted  marshmallow (or two) and cover with remaining cookie. Press down lightly on the top cookie.  Let the s’more sit for a couple of minutes before serving to let
the gooey marshmallow set up a bit before serving.

Saturday Tasting Archive: Italian Wines with Donato Saturday Sept 15, we’re pouring Sammarco too!

Weekly Wine & Spirit Specials, Wine & Spirit Events, Wine & Spirits in The News? No Comments

We’ll be featuring a Super Tuscan from the artisanal winemakers at Castello dei Rampolla, 2004 “Sammarco” plus 2 more reds and 3 whites.

Sammarco from Castello dei Rampolla

Castello dei Rampolla Cabernet vines
Cabernet Vines at
Castello dei Rampolla
Luca DiNapoli winemaker

Bisol, making Prosecco since the XVI century

Vines in Valdobbiadene Desiderio Bisol

Suavia produced by the Tessari family, here are the 4 Tessari sisters

Arianna, Meri, Valentina
and Alessandra

 

Abbazia di Novacella. One of the oldest and finest producers in Alto Adige

The Abbey Celestino Lucin- the winemaker

 

Cantele

Augusto Cantele
Ambassador of  Negro Amaro

Damilano, famous for Barolo and Barbera

Guido Damilano

Meet the Distiller Dinner September 12, 2012 at 5th Season in Port Jeff

Wine & Spirit Events No Comments

John Little and his team are dedicated to producing and sourcing truly great spirits of rare quality and uncommon character and we look forward to having dinner with Mr. Little and a few of you whiskey enthusiasts out there at the wonderful 5th Season restaurant in Port Jefferson. We’ll be hanging out  with Head Distiller John Little  and taste a range of his spirits, some available and on the market as well as some barrel samples to get a taste of good things in the works.

We’ll be pouring:

Old Scout Bourbon

Old Scout Rye

Yearlng Bourbon

Very Old Scout Bourbon

Barrel samples (unknown)

Cozy cuisine for Fall: A couple of warming dishes as the weather turns cooler

Food & Wine, Wine & Spirits in The News? No Comments

As the geese start heading south and you feel a snap in the air the urge for warmth and comfort from the kitchen grows. We start off the Fall season with some dishes that will make you feel warm and a couple of wine pairings to match them

We recommend the warm, slightly spicy slightly sweet creamy flavors of the Butternut Squash Soup goes well with a creamy buttery Chardonnay like La Crema Monterey Chardonnay 2010

Cream of Butternut Squash Soup from Allrecipes.com

Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. “After I lightened up a recipe from a friend in South Africa,” explains Lafayette, Colorado’s Shelly Snyder, “it quickly became a family favorite.”

8 ServingsPrep: 35 min. Cook: 30 min.

Ingredients

  • 1 cup chopped onion
  • 2 celery ribs, chopped
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 butternut squash (2-1/2 pounds), peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 1-1/2 cups 1% milk
  • 2 tablespoons sherry or additional reduced-sodium chicken broth

Directions

  • In a large saucepan coated with cooking spray, cook onion and celery
  • in butter until tender. Stir in the broth, sugar, bay leaf, salt,
  • ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to
  • a boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • vegetables are tender.
  • Remove from the heat; cool slightly. Discard bay leaf. In a blender,
  • puree vegetable mixture in batches. Return to the pan. Stir in milk
  • and sherry; heat through (do not boil). Yield: 8 servings.

Cream of Butternut Soup (continued)

Nutrition Facts: 1-1/4 cups equals 159 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 487 mg sodium, 29 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

 

Duck Cassoulet is the classic French stew with beans, sausage and duck. We recommend a great new pair of wines made by France’s great Rhone winemaker Michel Chapoutier. Though he makes this pair from Australian juice they are imbued with his signature French flair. Tournon Shays Flat Vineyard Shiraz 2010 is the “big boy” and Tournon “Mathilda” Shiraz 2010 is its little sister

Domaine Tournon Shiraz Shays Flat Vineyard (M. Chapoutier) 2010 Domaine Tournon Shiraz Mathilda (M. Chapoutier) 2010

DUCK CASSOULET from Allrecipes.com

Prep Time:  30 Min  Cook Time: 7 Hrs 30 Min  Ready In: 16 Hrs

Original Recipe Yield 8 servings

Ingredients

  • 1 pound pork sausage links, sliced
  • 1 tablespoon whole cloves
  • 1 whole onion, peeled
  • 3 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1/2 pound bacon
  • 1 sprig fresh rosemary
  • 1 pound dry navy beans, soaked overnight
  • 1 bay leaf
  • 3 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 pound skinned, boned duck breast halves, sliced into thin strips.
  • 1 fresh tomato, chopped

Directions

  1. In a large skillet, brown the sliced sausage over medium heat.
  2. Insert whole cloves into onion. Roll bacon up, and tie with a string. Tie together parsley, thyme, and rosemary.
  3. In a large slow cooker, place soaked beans, sausage, bacon, onion studded with cloves, fresh herbs, bay leaf, carrots, minced garlic, and duck. Add enough water to cover the other ingredients. Cook for 1 hour on HIGH. Reduce heat to LOW, and continue cooking for 6 to 8 hours.
  4. Remove onion, bacon, and herbs. Stir in chopped tomatoes. Continue cooking for 1/2 hour. Serve.

Saturday Tasting Archive: Saturday Sept 8 Too Cool for School Tasting

Free Weekly Saturday Wine (and sometimes spirits) Tastings No Comments

After the first week of school it’s time for some wine. Here is this weekend’s line up

Canard-Duchene Brut Champagne Cuvee Leonie NV

 

 

See details

Canard-Duchene Brut Champagne Cuvee Leonie NV

89 Points – Wine Enthusiast, December 2011
“Named after one of the founders of Canard-Duchene, this Pinot Noir-dominated Champagne is packed with intensely textured fruit along with some beginnings of maturity. With its powerful final acidity, it’s a food wine.” -Roger Voss

Scott Family Chardonnay Dijon Clone Arroyo Seco 2010 See details

Scott Family Chardonnay Dijon Clone Arroyo Seco 2010

91 Points – Connoisseurs’ Guide to California Wine, April 2012
“This exceptionally well-made wine exhibits keen Chardonnay focus with excellent balance and depth rarely seen at the price. It is at once both substantial and vital with tremendous staying power on the palate, and its layered flavors build and build as they go. Its generous measure of sweet oak never threatens to overtake its incisive, long-lasting fruit, and it ranks among the very best Chardonnay values in today’s marketplace.”

La Chablisienne Chablis La Pierrelee 2010 See details

La Chablisienne Chablis La Pierrelee 2010

89 Points – Wine Spectator, June 2012
“Crisp, with a steely core anchoring apple, lemon and mineral flavors. Still a bit tight on the finish, but shows intensity and a long finish. Best from 2013 through 2018. 1,000 cases imported.” -Bruce Sanderson

Martin Ray Cabernet Sauvignon Sonoma County 2009 See details

Martin Ray Cabernet Sauvignon Sonoma County 2009

89 Points – Wine Enthusiast, April 2012
“It’s really easy to drink this fine Cabernet. It’s not an ager or anything like that, but it’s rich, ripe in sweet blackberry, blueberry and cocoa flavors, and balanced in acidity and smooth tannins. It just feels fine in the mouth.” -Steve Heimoff

Oliverhill Shiraz Red Silk 2010 See details

Oliverhill Shiraz Red Silk 2010

91 Points – Wine Advocate, February 2012
“Deep garnet-purple colored, the 2010 Red Silk Shiraz offers aromas of crushed blackberries and wild blueberries over tar, licorice, bacon fat and loam. The palate is richly fruited with pure black berry flavors supported by a medium to firm level of grainy tannins and lively acid, finishing long. Drink it now to 2016.” -Lisa Perrotti-Brown

RL Buller Victoria Tawny NV See details

RL Buller Victoria Tawny NV

90 Points – International Wine Cellar, September/October 2011
“Bright red with an amber rim. Candied raspberry, plum jam, redcurrant and roasted nuts on the nose, plus a kick of peppery spice. Densely packed and sweet, with spicy flavors of strawberry preserves, cherry and rose enlivened by tangy acidity. Finishes quite ripe and sweet, with velvety texture and a spicy nuance.” -Josh Raynolds

Lovely lamb chop recipe for your favorite hearty Mediterranean red

Food & Wine, Wine & Spirits in The News? No Comments

The tomato and olive flavors as well as the game qualities of the juicey lamb chops pair well with southern French varietals, Syrah, Grenache, Mourvedre, Cinsault, etc… Wherever they may be from, France, Spain, Italy, Australia, USA etc… A good way to use up the last tomatoes of summer.

Lamb chops with tomatoe salad and farro salad
• 1 cup farro
• 4 lamb loin chops
• 2 shallots, diced
• 8 plum tomatoes, chopped
• 1/4 cup Sherry vinegar
• 1/2 cup kalamata olives, pitted and chopped, Meat Farms has a good deal on pitted Kalamatas
• 1/2 cup parsley

1. Cook the farro in boiling salted water until tender, around 20 minutes
2. Strain and transfer the grains to a mixing bowl and toss with olive oil to coat. Set aside to cool.
3. Cook lamb chops on high heat in large skillet with about 2 tablespoons of olive oil. take the chill off the lamb before you cook, let it sit out and
come close to room temp, then the middle will be done just right, about 4 minutes per side for medium. Set chops aside
4. Saute shallots in the same pan on medium heat, in about 2 tablespoons of the oil and pan juices. Sweat them til soft then add chopped tomatoes til tomatoes start to get mushy, add vinegar and cook a few more minutes. Season with salt and pepper to taste
5. Toss farro with olives and parsley season to taste with S&P.

Serves 4: plate each chop topped with the tomatoe sauce and a side of the farro salad.