Tasting with Tempranillo Inc. Saturday Jan 19 2013

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Jorge Ordonez Seleccion Especial Moscatel 2010 for sale

We were pouring Jorge Ordonez’s Moscato from Malaga at a recent Saturday tasting of Spanish wines at Mora’s Fine Wines and one of our guests was from Malaga so we asked her what to serve this lovely, vibrant sweet moscato wine with. I usually like desserts with some citrus, pear, apple, peach in it. She suggested potatoe chips and said the sweet wine with a sweet dessert was too much. I tried her idea and the pairing was excellent! It works the way other sweet and salty combinations work like a chocolate coating on pretzels. the opposing flavors balance on the palate. I suspect salty cheeses like feta might work too based on this principle, I know blue cheeses always work well with sauternes and Port. Anyway in looking for an image of potato chips I found this image of Spanish Lay’s Potatoe Chips with Adria Ferran’s endorsement!
Wow, the Chef of El Bulli has really embraced a very humble (but yummy) snack food.

Saturday Tasting Archive:Cata Vinos Español Part I with Tempranillo Inc.

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spanish wines on sale

We love wine from Spain and have 2 tastings, this weekend and next at the shop, 5-6 wines each Saturday plus plenty of good Manchego and Serrano ham from C’est Cheese of Port Jefferson. This week features wines from Montsant, Navarra, Toro, Campo de Borja, Rioja and Malaga. All wines are discounted from Jan 17 to Jan 24


Bodegas Ordonez Zerran Garnatxa Blanca 2011

90 Points – International Wine Cellar, September 2012
“(raised in a 50/50 blend of stainless steel and French oak): Light, bright gold. Sexy aromas of poached pear, quince, white flowers and smoky minerals are lifted by an intense lemon pith quality. Broad and fleshy but lithe, with energetic orchard and citrus fruit flavors and an exotic note of curry powder. Finishes with very good cling, clarity and lingering spiciness.” -Josh Raynolds 

“The winery is located near the town of Capcanes next to a nature reserve park. The climate is Mediterranean with an average annual rainfall of 450 L. Despite the proximity to the Mediterranean this location has a high elevation, 500-600 m (1,500-1,800 ft.) above sea level, and is buffered by a series of mountains – Serra del Llaberia and Serra de Tivissa. The soils are similar to Priorat with Montsant being a bit more complex with a mixture of slate (llicorella), sandy clay, and chalk.

“The varietal, Garnatxa Blanca is planted on slate, llicorella. 50% of the wine is stainless steel fermented and aged for 6 months in stainless steel. The remaining 50% is barrel fermented and then aged in French oak for 6 month.” -The Importer

Bodegas Nekeas Vega Sindoa Cabernet Sauvignon 2009

90 Points – International Wine Cellar, September 2012
“(malo in French oak and then aged for 15 months in French oak barriques, roughly 25% of them new): Deep ruby. Intense, oak-spiced aromas of cherry and blackcurrant, cola and vanilla, with a subtle tobacco accent. Lush and expansive, offering round dark berry flavors that become spicier with air. Deep and rich, finishing with very good energy and persistence.” -Josh Raynolds

Bodegas Teso la Monja Romanico 2010

92 Points – Wine Advocate, October 2012
“The 2010 Romanico (100% Tinta de Toro aged in 100% new French oak for six months) exhibits a sensational bouquet of licorice, unsmoked cigar tobacco, blackberries and cassis. Full-bodied, smoky, rich, complex, big and dense without being heavy or awkward, this beauty will drink well for 5-7 years.” -Robert Parker 

91 Points – International Wine Cellar, September 2012
“(100% tempranillo, raised in 100% new French oak and then aged for six months in more new oak): Saturated ruby. Vibrant raspberry and candied cherry on the nose, with strong oak-spiciness and a kiss of smoky mocha. Rich but vibrant, offering intense red berry flavors and a floral quality on the clinging finish.” -Josh Raynolds

Alto Moncayo Veraton Garnacha 2009

92 Points – Wine Advocate, October 2012
“This outstanding winery, whose top end wines are made under the auspices of the well-known Australian winemaker, Chris Ringland, also produces this reasonably priced 2009 Veraton from 100% Grenache. Aged 17 months in a combination of French and American oak, and bottled unfiltered, it reveals good minerality from the vineyard’s slate and clay soils. Soft, round and full-bodied with an expansive, fleshy mouthfeel as well as plenty of red and black fruits, this terroir-driven red exhibits some oak, but it is well-integrated and reasonably subtle. Drink this full-bodied, dense 2009 over the next 5-7 years.” -Robert Parker

Muga Rioja Reserva Seleccion Especial 2004

94 Points – Wine Advocate, February 2008
“The 2004 Muga Reserva Seleccion Especial is deep crimson-colored. Dense and packed, it offers up aromas of cedar, spice box, mineral, pencil lead, and assorted black fruits. It nicely conceals enough structure for 6-8 years of evolution. This lengthy effort should drink well through 2030.” -Jay Miller 

93 Points – International Wine Cellar
“Oak-spiced raspberry and boysenberry aromas are complemened by smoky minerals, pipe tobacco and incense. Broad and fleshy in the mouth, displaying impressively concentrated red and dark berry liqueur flavors and a late note of candied licorice. A strong cherry-vanilla quality lingers on the long sappy finish.”- Josh Reynolds

Jorge Ordonez #1 on sale

See details

Jorge Ordonez Seleccion Especial Moscatel 2010 375mL

91 Points – International Wine Cellar, September 2012
“(100% late-harvested moscatel de Alexandria, made from vines that are reportedly over 40 years old; 140 g/l of residual sugar): Green-tinged gold. Candied ginger, peach and white flowers on the exotic nose. Broad and fleshy, with sweet pit fruit nectar, melon and floral honey flavors enlivened by juicy acidity. Sweet, focused and intensely floral, with potent finishing spiciness and lingering notes of peach and melon.” -Josh Raynolds

An argument against wine in grocery stores

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"What should I drink tonight"

I’d like to weigh in on the issue of wine in grocery stores.  A perennial battle between little wine & spirit shops like me and the  Big Supermarkets, with Albany sitting in judgement.  The bottom line for the discerning comsumer is that quality and variety will go down along with prices. The mass marketers (ie., supermarkets) will carry every flavor that Sutter Home and Gallo make and not much else. The marketing model is a high volume low margin business and there is no room for anything esoteric or interesting. One of the greatest things about wine is the sheer variety (ditto single malt whisky). the myriad of delightful choices will be gone. At least the question of “what will I drink tonight” be easy to answer. All the cool little California wineries that need cool little shops like mine to sell them will have to sell direct as more are doing or just sell to winery visitors.

The supermarkets in NY claim they will support NY state wines and give them a huge boost if they get the license to crush the wine biz. That is sheer balderdash. you will never be able to get a good bottle of Long Island Merlot or Finger Lakes Riesling for love or money at a supermarket, but you will probably  find Turning Leaf Chardonnay by the ton. I have no quarrel with the quotidian beverages I site here but all the Big Brands are very easy to find in many liquor stores at great prices.
Besides the arguments about how food and wine must blissfully coexist, and price and convenience, we need to consider the rest of the story.

The laws regarding alcohol distribution were put in place to keep these products from being loss leaders and the mass marketing of low cost generic alcoholic beverages and the social costs they lead to. We can look to see the effects in the UK of widely available cheap alcoholic beverages. Binge drinking has spiked as a result. A rollback of some of these laws is being considered.  There are also many studies available from states in the US with widely available  alcohol, in particular California and they clearly show strong correlation between the density of alcohol outlets and underage drinking as well as DWI’s. I can site references from my research into this a few years ago available upon request.  Wine in supermarkets would balloon the density of alcohol outlets here in New York overnight. Every grocery store, deli and bodega will be putting in a wine section, there is a cost-benefit equation to consider.
At the end of the day only about 15% of the population drink 90% of the alcohol yet we all bear the burden of the social costs. So I say keep our system in place, it accomodates the social drinkers quite well and protects the majority  from the effects of inappropriate access to beer wine and spirits.

Monday morning notes from: Saturday Jan 12,2013 tasting with Osprey’s Dominion

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Osprey's Dominion wines 20% off!

Free wine tasting at Mora's Fine Wines

Here’s my impression of the wines from the weekend. Overall the wines are amazing values something rare in the small production world of Long Island wines. They still have 2007 premium reds at well under $20 and a very modestly priced full on barrel fermented Chardonnay for example. The quality is excellent as well.

Osprey’s Dominion Sauvignon Blanc 2011
First gives up a hint of smoke and white pepper with a background of citrus and unripe pear. On the palate the acidity is low and it has a soft round feel with a lemon spice cake finish.

Osprey's Dominion Riesling Semi Dry 2010 See details

Osprey’s Dominion Riesling Semi Dry 2010

Riesling Aromas of  apricot and baby powder with a touch of sweetness on the palate showing lemon candy and persimmon flavors,

Osprey's Dominion Chardonnay Reserve 2010 See details

Osprey’s Dominion Chardonnay Reserve 2010
The nose is a bit numb when very cold but opens up nicely at the proper temperature. Notes of tropical fruit salad and oak on the nose with barrel, apple and spice flavors on the palate. Well balanced with medium body.

Osprey’s Dominion Richmond Creek Cabernet Franc 2011
All stainless steel production from the very light 2011 vintage. it has bright cherry flavors with a touch of strawberry with good acidity and a short fruity finish. Can take a light chill and good for lighter dishes.

Osprey's Dominion Cabernet Franc 2007 See details

Osprey’s Dominion Cabernet Franc 2007
Sold out. A nose of sour  cherry, green herbs and spice with a long rich finish ending in a suggestion of cola and spice

Osprey's Dominion Cabernet Sauvignon 2007 See details

Osprey’s Dominion Cabernet Sauvignon 2007
similar to Cabernet Franc on the nose, lots of dry cherry with some darker fruits like mulberry or currant. Quite thick and chewy on the palate and opens up with  two hours of breathing. It has a nice mulberry and herb finish with some mineral and graphite notes. Well balanced with lots of depth and good aging potential

Also tasted: “extra credit wines” available by  special order
2010 Osprey’s Dominion Carmenere $25/bt by special order only: Carmenere is akin to and was originally mistaken for Merlot. It has the same growth cycle as  Cabernet Franc so it was suspected that it would thrive on Long Island. Suspicions have been confirmed. This wine is in minuscule production but worth the effort to find. It is very varietally correct with the distinctive herbaceous edge wrapped in bright fruit flavors. If it weren’t from such an amazing vintage as 2010 it might have been too grassy tasting. This wine was last produced, unblended, from the 2007 vintage.

2010 Malbec, $25/bt also by special orderonly: the Malbec reminds me more of a Long Island Merlot.  It is very smooth and plummy with a great finish and even though the tannins are very fine and easy I suspect it will age well.

Please note that these are  part of Osprey’s Dominion’s premium tier of reserve wines and meritage wines, all priced around $35 at the winery, the $25 price we are offering is a gift to our customers.

Saturday Tasting Archive:Saturday Jan 12,2013 Osprey’s Dominion

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

Osprey's Dominion wines 20% off!

Stop in Saturday Jan 12 starting at 3pm for a broad tasting of 6 of Osprey’s Dominion’s best wines. With 90 acres of grapes under the watchful eye of the soaring osprey, Osprey’s Dominion is one of the oldest  Long Island winery and vineyard. Scott Romond long time sales manager at the winery (since 1998) will be on hand to present the wines to all who care to partake. Please note that all the wines are discounted 20% for this event.

Osprey’s Dominion Sauvignon Blanc 2011

“Heavily aromatic, mouth filling and drenches the palate with subtle flavors, among them grapefruit and herbal notes.” -The Winery

Osprey's Dominion Riesling Semi Dry 2010 See details

Osprey’s Dominion Riesling Semi Dry 2010

“Aromas of ripe tropical fruit with floral highlights. Semi sweet with a light body and refreshing finish. Thirst quenching on a nice sunny day.” -The Winery

Osprey's Dominion Chardonnay Reserve 2010 See details

Osprey’s Dominion Chardonnay Reserve 2010

“Very ripe tropical fruit aroma such as pineapple and grapefruit with complex suggestions of green apples, toasted oak and vanilla. Balanced acicity, very full boedied with apricot, peach, pineapple and toasted yeast aromas with a long finish.” -The Winery

Osprey’s Dominion Richmond Creek Cabernet Franc 2011

“This was was made on Long Island’s North Fork just a short distance from Richmond Creek which borders the southern edge of our winery estate where we grow and produce the wine. Our Richmond Creek portfolio offers excellent value and true varietal character. This wine has a pronounced perfume with notes of raspberries, black currants, and violets. Medium bodied with a smooth mouthfeel.” -The Winery

Osprey's Dominion Cabernet Franc 2007 See details

Osprey’s Dominion Cabernet Franc 2007

86 Points – Wine Spectator, July 2010
“Cherry, chocolate and light herbal flavors mingle in this round red. This has good acidity and just enough tannin for grip. Drink now. 792 cases made.” -Thomas Matthews 

“With an almost sweet confectionary bouquet, the Cabernet Franc is voluptuous, splashy and spicy. You get a sense that the grapes were superripe and bursting with flavor. This red caters to indulgent wine lovers or to put it another way, to noshers.” -The Winery

Osprey's Dominion Cabernet Sauvignon 2007 See details

Osprey’s Dominion Cabernet Sauvignon 2007

89 Points – Wine Spectator, July 2010
“Black cherry, pencil lead, light herb and smoke notes mingle in this firm, balanced red. Though a bit austere in character, this is juicy, with lively acidity and a floral finish. Drink now through 2014. 953 cases made.” -Thomas Matthews 

“Our Cabernet Sauvignon is blended with a small amount of Merlot & Cabernet Franc to add suppleness and breath to the palate. Aromas & flavors of chocolate, raspberry & black cherry overlay. A smooth and velvety texture.” -The Winery

Start 2013 off right:Come to our Single Malt Scotch Dinner Sunday January 27th @ eat Mosaic Restaurant

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Mosaic Single Malt Scotch Dinner


eatMosaic: one of LI’s best setting up for dinner

Just around the time of Bobby Burns day, join us for a fun and informative guided tasting and 5 course dinner featuring 7 single malt scotches paired to eat Mosaic’s inventive cuisine. If you know the place it is small and maxes out at 30 diners so sign up early for the most fun event going on this winter There’s great food, great spirits, fun and prizes. Here are the details. Sign up online or at the shop:

$69.99 plus tax & gratuity
Sunday, January 27th 5:30pm
@ Restaurant Mosaic in St. James
Reservations required

Join us for an evening of fine and rare single malt Scotch whiskies paired with the award-winning cuisine at Mosaic. Ed Kohl, Scotch expert and co-founder of Impex Beverages will host this special event.

*Sampling of 7 Single Malt Scotches from Arran Malt, Kilchoman and rare single cask offerings from Chieftain’s
*Custom, multi-course meal by Restaurant Mosaic
*Lucky attendees will win bottles of Scotch
*Discounts on all featured single malts

Raúl Pérez Bodegas y Viñedos

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País: España
Región: Castilla y León (Bierzo)
Dirección1: C/Bulevar Rey Juan Carlos 1º Rey de España, 11 B
24400 Ponferrada (León)
Fundación: 2005
Enólogo: Raúl Pérez
Utreia, Utreia St Jacques, Utreia Valtuille

Raúl Pérez, el joven enólogo que ha revolucionado el Bierzo (y, de paso, media España), empezó elaborando los vinos de la empresa familiar, Castro Ventosa, hasta que se independizó y creó Raúl Pérez Bodegas y Viñedos en Ponferrada. Su modesta iniciativa se hizo famosa de la noche a la mañana cuando ‘The Wine Advocate’, la revista de Robert Parker, dio 98 puntos sobre 100 a uno de sus vinos, el Ultreia de Valtuille 2005. Raúl, que ha vuelto a colaborar en Castro Ventosa, también ha destacado con sus iniciativas en otras zonas (Ribeira Sacra, Rías Baixas, Cebreros, Vinos de León). Es uno de los elaboradores más finos de España, y un estudioso de viñas y cepas.

Scotch: It’s not just for breakfast any more: planning a single malt Scotch whisky dinner

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I’ve been pairing food and wine my whole life. More often than not I have wine with dinner so it’s (almost) a daily task. But when we create dinners around a collection of whiskies, that’s a different story. Many of our spirit seminars are accompanied by finger foods and hors d’oeuvres but around Bobby Burns Day we do a complete five course dinner around some 7 or 8 single malt Scotches. Here’s a menu whipped up by the geniuses at eat Mosaic in Saint James for us for our Jan 2012 dinner:

1st Course: smoked crudo, chilled marshmallow risotto, cherry-blue cheese migonette, toasted seeds
2nd Course: roast sturgeon, leek “stuffing” pancake, cinnamon fried parsnip, bacon, apple-oyster beurre blanc with:
*Highland Park 8 Year “MacPhail’s Collection”, Orkney Islands
*Benromach 10 Year, Speyside
& Tormore 14 Year “Connoisseurs’ Choice”, Speyside

3rd Course: sauteed duck leg pierogi, brussels sprout kraut, and caraway candied lemon foie gras creme fraiche
4th Course: Moroccan spice roast pork shoulder, lentil moussaka, minted dry fruits                               manchengo, cola gastrique with:
*Imperial Port Finish 15 Year “Private Collection”, Speyside
*Old Pulteney 21 Year “Rare Highland”, Highlands
& Glenrothes 30 Year “MacPhail’s Collection”, Speyside

5th Course, Dessert: bitter chocolate Irish oatmeal, raspberry, orange, almond, honey with:
*Caol Ila 10 Year “Connoisseurs’ Choice”, Islay

Looking into this a bit, I’ve found some guidelines and suggestions for pairing Scotches with food. Here are two menus with the Scotches as an ingredient as well as in the glass alongside each course. These menus were created by a restaurant manager in Scotland and are obviously much more conservative than the innovative dishes turned out at eatMosaic in Saint James. This chef’s  philosophy is to serve local food with local drink which has always been a safe bet in wine and food pairings as well.

1. Seared Scallops flamed in Glenturret 10 with Pea Puree and Mint Butter Sauce.
2. White Onion and Strathdon Cheese Soup with Tullibardine 1993 Cream and Croutons.
3. Lemon, Ginger and Glenfiddich Liqueur Granite
4. Shoulder and Loin of Scottish Lamb, Wild Mushrooms, Garlic Roast Potatoes, Rosemary and Springbank 10 Reduction
5. Dark Chocolate and Benromach 15 Pot with White Chocolate and Almond Biscotti
6. Coffe and Handmade Truffles laced with Dunkeld Athol Brose(a great Scotch liqueur), served with Glenfiddich Solera 15 or Athol Brose

The second menu:
1. Tien of Smoked Salmon marinated in Glen Farclas 12 with Creme Fraiche and Arugula
2. Wild Mushroom Consome with Glenrothes 1992 and tarragon
3. Cranberry, Apple and Drambuie Sorbet
4. Breast of Gressingham Duck, Pearl Barley and Spinach Risotto, Highland Park 12, Lime and Heather Honey Jus
5. Apricot and Vanilla Parfait with Balblair 10 Syrup and Cumin Shortbread
6 Coffee and truffles like the previous menu.

Here are some general guidelines for matching the various regional styles of Scotches with specific foods. As with wine you want to balance the weight of the scotch with the richness of the food and the flavor profile as well. Scotch has it’s own vocabulary for its characteristic flavors and aromas. There are many subtleties to scotch. Describing it as a wet dog drying himself off in front of a campfire made of creosote soaked railroad ties only begins to describe the nuances of a Scotch. There are influences of the maritime climate of the Island malts. Different cask types, aging in used Sherry cask  vs aging in used Bourbon cask, or any number of other types of casks, degree of peat is big too. As with wines, sometimes you look to complement the salient characteristic as in matching smoked salmon to a smoky scotch. Peat and its phenolic familyof flavors is the most obvious flavor and smell associated with Scotch whisky but there are many more. Floral components, malty components, nuttiness, brininess, tastes of dried fruit, tastes of unsweetened cocoa or coffee can be found. It really is endless. Here are some good flavor combinations to get you started.

Islay Scotches are from the Island of Islay and tend to be more peated so try these combinations:
smoked oysters
smoked salmon
smoked almonds

Sherried Scotches are aged in used Sherry casks and the Sherry is like a layer of honey over the smoke and peat of the whisky, it definitely lends some sweetness and some carmelly, nutty flavors:
dark chocolate
chocolate chip cookies
chocolate-covered coffee beans
creme brulee

Highland and Speyside Scotches are not generally very peaty they show more malty, nutty and even flavors of cocoa and spices, try these combinations:
semi-sweet dark chocolate
Gravestein or Granny Smith apple slices, dipped in cinnamon honey

Campbeltown produces generally lightly peated whiskies done in Sherry or Bourbon cask so try:
humus with eggplant

The principles are the same as matching food and wine it’s just that you are conducting an orchestra of instruments you’ve never heard before.