When you live in a city like Manhattan (as I did for twelve years) there is really nothing like an elegant rooftop in summer to escape the crowds (millions!) below.⠀ ⠀ Happy hour at Gallows Green at the McKittrick Hotel is like an oasis in the midst of the city. ⠀ ⠀ The roof lounge has a green-garden, flowing-white-muslin-linens type vibe, pictured here with a Sancerre in the foreground.⠀ ⠀ Because isn’t that where Sancerre should always be?! 😬😬
Our Methuselah of Rosé has been seen at various locations around Woodend looking for a new home. It was spied hanging out with Catherine @mortandpestle just this morning. So if you love shopping local, which is so important at this time of year and you love Rosé, keep an eye out where next our 6L of wine will be seen. Remember by shopping local you keep local people employed and receive great service. @woodendfruitmarket @ilcaffewoodend @newleavesbookstore @felixirwine @dmpharvest #visitvictoria#shoplocal#rosé#frenchwine#localbusinesses#xmas18#coffee#freshfruit#cooking#books#wine
Who says you can’t have rosé in winter? The blue skies and sunshine in Northern Cali today brought shades of summer... I picked up a bottle of AIX rosé and some local, organic Mt.Tam cheese for aperitivi! Provence is, of course, known for making the best rosés in the world, and AIX winery is 130 years old. They have been winning gold medals for their rosé wine for years and again in 2018 took home the gold for AIX Rosé at the Mondial du Rosé 2018. Pairs excellently with seafood, shellfish and of course cheese. And there is always the option to just drink it by itself, ‘cause to be honest, it doesn’t need anything else! To shades of summer! Santé 😂☀️
Domaine Huet, Vouvray Pétillant Brut 2013 Day 18 of the sparkling wine advent calendar. When a producer outside of Champagne charges more than 40 bucks for their sparkling wines, it's fair to assume they're confident in what they've got to show. Well, this here is indeed a wonderful Vouvray. Pétillant means its only got about half the pressure you'd get in your average Méthode Trad' sparkler. The light effervescence complements beautifully the notes of ginger, honey and crunchy green apple that you get on the nose. You also get a small whiff of biscuit. Feels full bodied, accentuated by the lower pressure, and the acidity is crisp, but tamed by that same lower pressure. It definitely does the appelation and the grape variety proud. // Jour 18 du calendrier d'l'avent version bulles. Quand un producteur hors-Champagne te vends des bulles au dessus des 40 dollars, tu peux généralement te douter qu'il a confiance en son produit. Ben, en effet, ici on a un excellent Vouvray. "Pétillant", ça veut dire qu'il est seulement pressurisé à peu près la moitié d'un Méthode Trad' conventionnel. La douce effervescence complimente vraiment bien les notes de gingembre, de miel et de pomme verte croquante qu'on a sur le nez. On a aussi même un peu de biscuit sur la fin d'la sniff. Le corps est ample, chose accentué par le plus faible degré de pression, et l'acidité est mordante, mais gardée sous contrôle par le même faible degré de pression. En mon sens, ça fait honneur à l'appellation et au cépage. 🇫🇷 🍯🍏 @domainehuet @maitredechai_ca
Go ahead, Google this wine. I'll wait. . . We associate Pommard with broad Pinot. We can smell the acid and we can salivate just thinking of the conjure a producer such a house as Camille has created. But what is this wine? The 3 reviews on Vivino will tell you little and it is the empty results page on wine searcher and other reputable sites that will tell you more. This wine is a mystery, much like the man who drank it. . . Pommard is home to some of the best Pinot Noir in Burgundy to pair with a meal. It's highly acidic umami yet strong taste begs for a butter basted ribeye with garlic mash and a hunk of toasted sourdough for scarpetta. But who was it that drank this once esteemed vintage from a pocket of a vineyard tended to by what they say is a past it's time producer? A gentleman alone with slumped posture sat at an unset table with nothing but his bruised and frayed notebook that sat atop it ordered this wine with directness but in it lacked confidence. It was almost with remorse that he closed the list and gestured it back to me. And so there at table 3, for 3 hours, sat a man without food and without friend drinking the rest of a bottle from a vintage; from a vineyard well past it's prime. And as he stared off well past the rim of his riedel, I wondered...why this wine? . . Do yourself a favor. Go to a restaurant. Sit at a table just yourself. Get the wine list and let it speak to you. Then, let that wine talk back and please, listen. . . #wine#somm#sommchronicles#nyc#pommard#burgundy#pinotnoir#tableforone#finedining#france#frenchwine#drinkgoodwine#vino
Atelier Crenn “A Sense of Time & Place” and “A Study in the World of Wine” Wine Pairings Nos. 5A & 5B: 5A - Louis Latour Corton-Charlemagne Grand Cru 2002; 5B - Van Canneyt Puligny-Montrachet Premier Cru 2015 - - @atelier.crenn @louislatour1797
Behold the Ark of Darkness, a rather exciting release from Manifest Distilling in collaboration with Intuition Ale Works. This is the first release of their experimental series. Can't wait for the rest! A malt whiskey in collaboration with a brewery? Yep! This whiskey is actually distilled from a pale ale and a stout (which was aged over a year in woodford reserve rye barrels) from Intuition, which is right next door to Manifest. Since beer is part of the process in whiskey distillation, distilling from craft beer, beer that's actually produced for consumption, introduces a very unique twist! The distillate was then aged for a varying number of months in a series of 5- and 10- gallon new, charred American white oak barrels. This first run produced 410 375-mL bottles. The result is a spirit heavy with spices like cinnamon and cardamom, along with licorice and a hint of chocolate from the stout. The youthfulness shows, but it's still very easy drinking and has a surprisingly long, spicy finish. With some more age, this will be an incredibly complex whiskey. It already makes on heck of a good winter cocktail!
2015, Bouilly Vieilles Vignes, Marcel Joubert, Beaujolais . In the late Tuesday night, very exhausted from work, tasting wine made me feel alive. Busy year-end season and many wines! . Marcel Joubert is the most senior natural winemaker in Brouilly, he used to be with another wine maker Lapierre, who was also known pathbreaking Morgon winemaker. they had met at motorcycle rallies at the end of 1980's but Lapierre is in the heaven now. some article said he's almost a ghost by comparison hehe a photo of him looked like that too. now he is doing his job with his daugheter! I much enjoyed this wine where comes from the pleasantly grown vinyard in brouilly loved by the morning sun from east! This wine filled my mouth heavy enough, medium+, ripe plum, mulberry, slight tannin, violet feeling ! a charm of Gamay! 출근 첫 날부터 지쳐있는데 그 와중에 와인은 참 맛있네.. 내가 처음으로 먹어본 와인이 보졸레 였는데 그때는 향만 베리베리하고 왜이렇게 시냐 생각했는데, 지금은 참 맛있다. 오래간만에 검붉은 과실을 느껴본다.쪼끔은 알고먹어야 제맛인가 역시? 감사합니다.클레멍님! Thanks to this delcious organic wine and Joubert and Clement! #marceljoubert#gamay#beaujolas#beaujolaiscru#보졸레#와인#wine#frenchwine#vinnaturel#naturalwine#네추럴와인#와인스타그램#brouilly#brouillywine#organicwine#보졸레그랑크뤼
Our top festive must-haves would not be complete without the golden star at the top of the Dhall & Nash Christmas tree... The Ace of Spades Gold Brut Champagne. This is the crème de la crème of luxury 🍾🥂 #dnfinewine
Join us at Wine By The Bay for a food lab and an advanced sensorial experience. We always promote artisanal wines, organic, hand made and small production, Friday we go a step further. We host a special guest, Giancarlo Russo, for many years professor at the University of Florence of food and cheese Master Tester. We'll talk about the Slow Food movement, the philosophy behind the Farm to Table and we 'll experiment with plenty of wine pairings, led by our two experts, Giancarlo Russo and Stefano Campanini. Prosciutto, salami, cheeses, honey, fresh and dried fruits, jams, everything will be on the table to stimulate us and help us grasp what pairs and what doesn't.
Andrew Edmunds, aka one of the best places to drink and eat in Central London, one of the very few old school places remaining that, for a lack of other terminology, does stuff right with an atmosphere of the 70s/80s and a list to get lost in. 🖤