Bubbly, Dry Riesling, French and Portuguese Reds
NV Moissenet-Bonnard Cremant de Bourgogne – Burgundy, France $27.50
Made predominantly of Pinot Noir, with a small portion of Chardonnay, this golden sparkler is a perfect option for any celebration. Light-to-medium in body, with great structure that invites you to drink glass after glass, these wines are very aromatic with flavors of toasted brioche, pears, quince, and yellow apple.
2015 Heart & Hands Dry Riesling – Finger Lakes, NY $21
Sustainably farmed and harvested by hand, Heart & Hands clocks in at a barely noticeable 6 grams of residual sugar per liter, which is pretty dry with just a hint of sweetness, practically an illusion. Enticing aromas of orange blossom, honeycrisp apple & minerality on the nose are followed by nectarine and a bright grapefruit flavors on the palate. Brisk, racy and refreshing finish. Enjoy with pan-seared rainbow trout over wilted greens or rosemary grilled pork tenderloin.
2016 Domaine Yohan Lardy, Fleurie Le Vivier – Burgundy, France $27
2014 Gota Wine Bergamota Dão Tinto – Beiras, Portugal $17.50
A blend of 80% Touriga Nacional and small amounts of local varietals including Tinta Roriz, Jaen, and Alfrocheiro Preto, produced by Gota, a company whose goal is to share Portuguese wine with the world. They buy grapes from small farmers and blend them into accurate, delicious representations of what we’ve been missing. Touriga Nacional, traditionally the main ingredient in port, is known for round acidity, firm structure and violet aromas. This easy-drinking example does not disappoint. Dark, ripe berries and trademark floral notes on the nose lead to cherries, chocolate and a hint of black pepper and rosemary on the palate. Don’t let the flowers fool you; try this with heart meals like venison stew, roast pork, or traditional grilled chouriço.
Thursday, December 14th | 5-8pm:
Sparkling white and three reds from Australia, France, and California
2014 Raventos i Blanc Conca del Riu Anoia Brut L’Hereu Sparkling Wine – Catalonia, Spain $21
A very dry Spanish sparkler from a very committed winemaker, this Barcelona “Conca” is a kind of upgraded Cava, using the traditional varietals – Macabeo, Xarel-lo and Parellada. Citrus aromas give way to flavors of apple, lemon and a little pear, with a hint of toast lingering in the background. Precisely balanced and very refreshing, with fine bubbles and lively acidity which begs for oysters, spiced langostino, briny olives… but it’s not just for Tapas anymore – try with a spicy Banh Mi sandwich!
2016 Happs Pinot Noir – Margaret River, Western Australia $22
2011 Paul Jaboulet Aine Crozes-Hermitage ‘Les Jalets’ – Rhone Valley, France $30
Ruby-red in color, this highly expressive, varietally accurate syrah has notes of dark berries, smoke, tobacco, graphite, and dried flowers. The deep blackberry and cassis fruit flavors are supported by dusty tannins and a minerally persistant finish. Perfect for Châteaubriand steak and creamy au gratin potatoes.
2012 Laely Wines Cabernet Sauvignon – Napa Valley, California $36
Friday, December 15th | 5-8pm:
Besserat champagne and delicacies from Marius&Co
NV Besserat de Bellefon Cuvee des Moines Brut – Epernay, Champagne, France $44
A classic Champagne, made from a Pinot dominant blend of 43% Pinot Noir, 42% Pinot Meunier, 15% Chardonnay. The Besserat has a bright nose of honeysuckle and ripe fruit that comes through this pretty straw-colored wine. Beautiful tiny bubbles rise slowly and steadily and create a creamy, round texture in the wine. After opening up a little, the wine exudes hazelnut and toasty notes. Pairs with everything including nothing at all!
NV Besserat de Bellefon Cuvee des Moines Grand Cru Blanc de Blancs Brut – Epernay, Champagne, France $66
NV Besserat de Bellefon Cuvee des Moines Brut Rose – Epernay, Champagne, France $60
Saturday, December 16th | 5-8pm:
Billecart Salmon champagne, Tuscan and Napa Valley reds, and a special cocktail!
2007 Billecart Salmon Vintage Extra Brut – Champagne, France $100
2012 San Polino Brunello di Montalcino – Tuscany, Italy $75
2014 Atticus John Cabernet Sauvignon – Napa Valley, California $34
An awesome, classic Napa Cab with primary aromas of dark berries, herbs, and mint giving way to a rich, ripe palate with toasty notes of mocha and cassis and a gloriously long finish. An incredible steal for a Napa Cab of this quality. Pair with a juicy rib-eye or rack of lamb!
Sunday, December 17th | 5-8pm:
Van Brunt Stillhouse Whiskey
Van Brunt Stillhouse American Whiskey doesn’t fit neatly into typical whiskey categories though it bears some resemblance to traditional, pre-prohibition, NY State whiskies that featured a four grain mash bill made primarily from 40% malted barley and 40% wheat, with a 10% corn and 10% rye and then aged for about 6 months mostly in tiny 10 gallon charred American Oak casks. This unique whiskey has complex grain flavors with floral notes and a touch of the new barrel sweetness of a bourbon but with flavors that are more reminiscent of a hefeweizen.
Stillhouse Bourbon is a small, carefully crafted, single batch made in Red Hook from about 65% organic New York corn and 35% local wheat then aged for about 6 months in small, new charred American oak casks. It’s bold and full bodied with pronounced woodsy aromas and hints of caramel and coconut. Move over Kentucky – Brooklyn is in Da House!
An extremely limited release from Van Brunt Stillhouse, this inaugural batch of their Rye Whiskey shows nice spiciness and dried apricots with a toasty finish. Get it while it lasts!
To be an “Empire Rye”, the whiskey must meet four criteria. At least 75% of its grain must be New York-grown rye. It must be distilled to no more than 160 proof; put into a barrel at no more than 115 proof (which is below the industry standard of 125 proof); and aged at least two years in charred, new oak barrels. This highly allocated batch of 110 proof Whiskey is a new edition from the Van Brunt Distillery. It has a sweet, malty aroma. The taste has notes of chocolate and caramel with a slight spicy and decadent finish. This is the bottle that will bring rye and bourbon lovers together.
