{212} 477 1315One of the highlights of our trip to the Loire was tasting the Huet’s 1998 Vouvray Petillant. One of the reasons I love it so much (in addition to its supreme complexity, perfect balance and profound sense of place!) is that with the soft bubbles it pairs beautifully with food. (Vouvray Petillant, as you may or may not know, is bottled under lower pressure than Vouvray Brut and most Champagnes.) And we finally have the Huet in! We opened a bottle for a little impromptu Thanksgiving tasting and it was absolutely beautiful. As much as I love Vouvray Petillant, it is not the most famous example of softer bubbles. That distinction would go to what used to be known as “Crémant ... Read More »
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Wine Wanderings: Loire Valley Day 3 Continued…
After Huet we just had time to squeeze in lunch at la Geule Noire, a nice farm-to-table in a cave carved out of tuffeau stone where the chef attempts to “fuse” Basque and the local Tourainaise cuisines (razor clams, pig’s snout, pig’s feet, veal with Serrano and Manchego, washed down with the local beer Noirette and a bottle of Pinon’s Silex Noir 2010). One of the best meals of our trip and highly recommended. After lunch it was 50 meters up the road from Huet to the other Vouvray great, Philippe Foreau. Philippe’s vineyards share the same plateau as Huet’s, and Philippe started the visit by showing us around. This was interesting. Like driving along RN74 in the Cote ... Read More »
Eric Asimov and CBS in the shop!
Very special visitors today at the shop: Eric Asimov, the New York Times' wine columnist, and Bill Plante, CBS News' White House correspondent (and lover of wine), filmed an interview about Eric's new book, How to Love Wine. The episode's going to air Thursday on CBS This Morning. We'll share the time with you when we get more details. But it was a real thrill for us to have them here and to listen to Eric tell Bill how he discovered the shop and how he loved what we are doing. He had plenty of other interesting things to say about both our shop and the wine world at large so we highly recommend that you tune in for the details! Read More »
Old Potrero 18th Century Style Whiskey
In 1993, long before the recent explosion of microdistilleries, Anchor Distilling Co. became interested in the practices and techniques of America's first whiskey makers. Today, this iconic distillery produces three limited production, rye whiskeys, each made from 100% malted rye. With the Old Potrero 18th Century Style Whiskey, Anchor Distilling Co. attempts to recreate the style and taste of the whiskeys made and consumed in America in the late 18th century by combining 2 batches of whiskey, each of which is aged between 2 and 4 years in new lightly toasted, but not charred, oak barrels, a practice that was common in 18th Century. Bottled directly from the barrel without dilution, ... Read More »
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{212} 477 1315
