12 Top Organic Foods!
I'm not sure of where I got this, but it is a very common question asked by many.
Marcus
Not all of us can afford to go 100% organic. The solution? Focus on just those foods that are laden with the highest amounts of pesticides, chemicals, additives and hormones and deploy your organic spending power on buying organic versions of these whenever possible. Can't find organic versions of these foods? We've listed safer alternatives that contain the same valuable vitamins and minerals.
Meat
There's the likelihood that chicken, pork, and cow feed is grown with the help of pesticides, antibiotics and chemicals. Similar to milk and milk-based dairy products, many chemical pesticides could end up in the animal, which may end up in you.
It's been widely reported that meat has higher concentrations of pesticides than plants, but the Environmental Protection Agency says that isn't so. Their findings suggest that "meat does not contain higher levels of pesticides than plants" and go on to say that "In general, meat contains much lower concentrations of pesticides than plant products. Moreover, pesticide residues detected in fruits and vegetables are generally at least ten times lower than what is legally allowed under the Federal Food, Drug and Cosmetic Act."
Milk
The fat in dairy products is another haven for pesticides, antibioltics, and bovine growth hormones. These get passed on to you through commercial milk, cheese, and butter. Organic dairies do not use chemicals or growth hormones like rGBH or rbST.
Coffee
Many of the beans you buy are grown in countries that don't regulate the use of chemicals and pesticides. Look for the Fair Trade Certified label on the coffee package or can; it will give you some assurance that chemicals and pesticides were not used on the plants. It will also mean that fair prices were paid for the end product in support of the farm that supplied the coffee, and that the farm workers are treated fairly.
Peaches
Forty-five different pesticides are regularly applied to these delicately skinned fruits in conventional orchards. Can't find organic? Safe alternatives: Watermelon, tangerines, oranges, and grapefruit.
Apples
Scrubbing and peeling a fruit doesn't eliminate chemical residue completely so it's best to buy organic when it comes to apples. Organic apples taste sweeter than conventionally grown, too. Can't find organic? Safe alternatives: Watermelon, bananas, and tangerines.
Sweet Bell Peppers
Peppers have thin skins that don't offer much of a barrier to pesticides. They're one of the most heavily sprayed vegetables out there and may be coated with nearly 40 commonly used pesticides meant to keep them insect-free. Can't find organic? Safe alternatives: Green peas, broccoli, and cabbage.
Celery
Celery has no protective skin, which makes it almost impossible to wash off the twenty-nine different chemicals that are used on conventional crops. Can't find organic? Safe alternatives: Broccoli, radishes, and onions.
Strawberries
On average, strawberries receive a dose of up to 500 pounds of pesticides per acre. If you buy strawberries out of season, they're most likely imported from countries that use less-than-stringent regulations for pesticide use. Can't find organic? Safe alternatives: Blueberries, kiwi, and pineapples.
Lettuces
Leafy greens are frequently contaminated with what are considered the most potent pesticides used on food. Can't find organic? Safe alternatives: Cabbage, cauliflower, and Brussels sprouts.
Grapes
Imported grapes run a much greater risk of contamination than those grown domestically. Vineyards can be sprayed with 35 different pesticides during different growth periods during the season and no amount of washing or peeling will eliminate contamination because of the grape's permeable thin skin. Can't find organic? Safe alternatives: Blueberries, kiwi, and raspberries.
Potatoes
America's popular spud ranks highest for pesticide residue. It may also be tainted by fungicides added to the soil for growing. Can't find organic? Safe alternatives: Eggplant, cabbage, and earthy mushrooms.
Tomatoes
The standard regimen of pesticides used on conventionally raised tomatoes numbers 30. Their easily punctured skins are no match for chemicals that will eventually permeate the whole tomato. Can't find organic? Safe alternatives: Green peas, broccoli, and asparagus.
If the cost of buying all organics isn't within your budget, fear not. Check out The Daily Green's top ten list of fruit and vegetables you don't need to buy organic, with tips for buying, cleaning, storing, and using them in delicious recipes.
First Green Certified© Restaurant in the Hudson Valley, Ellenville (Ulster County) NY. New American menu with grass-fed steaks, seafood & vegetarian. One of the best stocked bars in the Hudson Valley with 300 craft beers, 300 wines & independent produced spirits. Hudson Valley Magazine “Best Of” winner 10 years in a row. Awards include: Best Beer Menu, Best Chef, Best Bistro, Best Vegetarian, Best of County & Best Wine List. Trip Advisor's Number 1 restaurant.
Ellenville's Number 1 Trip Advisor Restaurant!
Wednesday, March 26, 2008
New York Wine Dinner & New York Wine Month
NY State Wine Dinner
April 25th, 2008
$75 per person
845-647-3000 reservations
Aroma Thyme Bistro
Bread Alone Focciaca
Whitecliff Awosting White
~~~~
Grilled Duck Breast
Grilled Spring Asparagus
Riesling Blackberry Coulis
Rivendell Chardonnay
Whitecliff Reserve Chardonnay
~~~
Saturn Farms Baby Arugula Salad
Curry Pumpkin Seeds
Dr Frank Semi-Dry Riesling
Soho Riesling
~~~
Herb Roasted Poussin
Bobo Farm
Sweet Potato Mash
Dr Frank Pinot Noir
~~~
New York State Cheese Plate
Fig Compote
Hazlitt Cabernet Franc
Anthony Road Cabernet Franc
~~~
Mixed Berry Strudel
Wagner Vineyards Ice Wine
Whitecliff Port
NEW YORK STATE WINES
When it comes to fine wine, New York has been playing catch up for a long time. But, it's safe to say, that our state has really arrived now on the big stage for quality wines. Vitis Vinifera offerings come now from the Finger Lakes, from the Hudson Valley and from Long Island.
Which are the best? That's up to the individual taster, but each region seems to be slowly evolving specialties, determined by the length of the growing season, the winter cold and the other difficulties that nature has placed in the winemaker's path in our region.
Thus, Cabernet Sauvignon and Merlot from Long Island are winning awards nationally. Rielings, Seyval Blanc and various hybrids are producing stellar white wines in the Finger Lakes. In the Hudson Valley, winemakers are making Chardonnay, Cabernet Franc and blends with Vidal and Vignoles from the palette of hybrids.
Aroma Thyme Bistro, in Ellenville, is taking part in the celebration of New York Wine during April, and our wine dinner for that month will be all about New York wines, matched up with great food.
On hand will be everything from great Rieslings, delicious blends from the hybrids and Cabernet Franc and Pinot Noir from the Finger Lakes. And for dessert, Ice Wines made from Vidal and Vignoles.
When you taste the range of wines now available from New York you can begin to perceive the outlines of what is becoming an important region for first class wines. Winemakers have faced the challenges, largely provided by our long, sometimes harsh winters. Slopes, micro-climates, protected little nooks in the hills, have all been explored, and many now flaunt vines. Perhaps not Cabernet Sauvignon, but perhaps Pinot Noir, or Riesling or any one of a dozen other varietals.
Looking ahead what might we predict? Well, it seems clear that the Finger Lakes is well on its way to earning global respect as a Riesling appellation. But Chardonnay grown there is showing more and more "Burgundian" style and character- not the opulence and tropical fruits of California and Australia, but the leaner, graceful delicacies of the classic Burgundian chardonnay. Meanwhile wineries all over upstate New York are producing really tasty, lively blends of Vidal, Seyval Blanc and Vignoles, and also making Ice Wines and even botrytised dessert wines with these same hybrids.
Finally, there's the holy grail of winemaking. Pinot Noir. From the Finger Lakes there are already examples of excellent Pinots, quite unlike Pinots from anywhere else. In the Hudson Valley, another style of pinot, closer perhaps to the Burgundian model, is evolving. And, let us note, that when it comes to resveratrol-- the magical super anti-oxidant-- New York Pinot Noirs rule. Because our summers are perfect for fungi, the Pinot Noir boosts its production of resveratrol to levels that are considerably higher than in any other grapes grown anywhere.
Eventually, New York is likely to be known for big fat Cabs and Merlots from Long Island, for lush and lively Rieslings from the Finger Lakes, for lots of innovative blends and sem-dries using the hybrids and perhaps a whole new level of Pinot Noirs to beguile and fascinate wine lovers everywhere.
In honor of New York Wine Month, Aroma Thyme is hosting a New York Wine Dinner. The dinner is April 29th at 7pm. Chef/owner Marcus Guiliano is designing a six course menu to pair with over 10 New York Wines. The dinner is $75 per person and seating is limited. Reservations may be made calling 647-3000.
The wineries that will be featured are Whitecliff, Rivendell, Dr. Frank, Hazlitt, Adair, Chateau Lafayette Reneau, Atwater and others. Current information may be found on the web at www.aromathymebistro.com.
Chris Rowley
Marcus Guiliano
April 25th, 2008
$75 per person
845-647-3000 reservations
Aroma Thyme Bistro
Bread Alone Focciaca
Whitecliff Awosting White
~~~~
Grilled Duck Breast
Grilled Spring Asparagus
Riesling Blackberry Coulis
Rivendell Chardonnay
Whitecliff Reserve Chardonnay
~~~
Saturn Farms Baby Arugula Salad
Curry Pumpkin Seeds
Dr Frank Semi-Dry Riesling
Soho Riesling
~~~
Herb Roasted Poussin
Bobo Farm
Sweet Potato Mash
Dr Frank Pinot Noir
~~~
New York State Cheese Plate
Fig Compote
Hazlitt Cabernet Franc
Anthony Road Cabernet Franc
~~~
Mixed Berry Strudel
Wagner Vineyards Ice Wine
Whitecliff Port
NEW YORK STATE WINES
When it comes to fine wine, New York has been playing catch up for a long time. But, it's safe to say, that our state has really arrived now on the big stage for quality wines. Vitis Vinifera offerings come now from the Finger Lakes, from the Hudson Valley and from Long Island.
Which are the best? That's up to the individual taster, but each region seems to be slowly evolving specialties, determined by the length of the growing season, the winter cold and the other difficulties that nature has placed in the winemaker's path in our region.
Thus, Cabernet Sauvignon and Merlot from Long Island are winning awards nationally. Rielings, Seyval Blanc and various hybrids are producing stellar white wines in the Finger Lakes. In the Hudson Valley, winemakers are making Chardonnay, Cabernet Franc and blends with Vidal and Vignoles from the palette of hybrids.
Aroma Thyme Bistro, in Ellenville, is taking part in the celebration of New York Wine during April, and our wine dinner for that month will be all about New York wines, matched up with great food.
On hand will be everything from great Rieslings, delicious blends from the hybrids and Cabernet Franc and Pinot Noir from the Finger Lakes. And for dessert, Ice Wines made from Vidal and Vignoles.
When you taste the range of wines now available from New York you can begin to perceive the outlines of what is becoming an important region for first class wines. Winemakers have faced the challenges, largely provided by our long, sometimes harsh winters. Slopes, micro-climates, protected little nooks in the hills, have all been explored, and many now flaunt vines. Perhaps not Cabernet Sauvignon, but perhaps Pinot Noir, or Riesling or any one of a dozen other varietals.
Looking ahead what might we predict? Well, it seems clear that the Finger Lakes is well on its way to earning global respect as a Riesling appellation. But Chardonnay grown there is showing more and more "Burgundian" style and character- not the opulence and tropical fruits of California and Australia, but the leaner, graceful delicacies of the classic Burgundian chardonnay. Meanwhile wineries all over upstate New York are producing really tasty, lively blends of Vidal, Seyval Blanc and Vignoles, and also making Ice Wines and even botrytised dessert wines with these same hybrids.
Finally, there's the holy grail of winemaking. Pinot Noir. From the Finger Lakes there are already examples of excellent Pinots, quite unlike Pinots from anywhere else. In the Hudson Valley, another style of pinot, closer perhaps to the Burgundian model, is evolving. And, let us note, that when it comes to resveratrol-- the magical super anti-oxidant-- New York Pinot Noirs rule. Because our summers are perfect for fungi, the Pinot Noir boosts its production of resveratrol to levels that are considerably higher than in any other grapes grown anywhere.
Eventually, New York is likely to be known for big fat Cabs and Merlots from Long Island, for lush and lively Rieslings from the Finger Lakes, for lots of innovative blends and sem-dries using the hybrids and perhaps a whole new level of Pinot Noirs to beguile and fascinate wine lovers everywhere.
In honor of New York Wine Month, Aroma Thyme is hosting a New York Wine Dinner. The dinner is April 29th at 7pm. Chef/owner Marcus Guiliano is designing a six course menu to pair with over 10 New York Wines. The dinner is $75 per person and seating is limited. Reservations may be made calling 647-3000.
The wineries that will be featured are Whitecliff, Rivendell, Dr. Frank, Hazlitt, Adair, Chateau Lafayette Reneau, Atwater and others. Current information may be found on the web at www.aromathymebistro.com.
Chris Rowley
Marcus Guiliano
Tuesday, March 25, 2008
Organic Crops Impressively Productive When Compared With Conventionally Grown Crops
Organic Crops Impressively Productive When Compared With Conventionally Grown Crops
ScienceDaily (Mar. 25, 2008) — Can organic cropping systems be as productive as conventional systems? The answer is an unqualified, “Yes” for alfalfa or wheat and a qualified “Yes most of the time” for corn and soybeans according to research reported by scientists at the University of Wisconsin-Madison and agricultural consulting firm AGSTAT in the March-April 2008 issue of Agronomy Journal.
The researchers primarily based their answer on results from the Wisconsin Integrated Cropping Systems Trials, conducted for 13 years (1990-2002) at Arlington, WI and 8 years (1990-1997) at Elkhorn, WI. These trials compared six cropping systems (three cash grain and three forage based crops) ranging from diverse, organic systems to less diverse, conventional systems.
The cash grain systems were:
conventional continuous corn,
conventional corn-soybean, and
organic corn-soybean-wheat where the wheat included a leguminous cover crop.
The three forage based systems were:
conventional corn-alfalfa-alfalfa-alfalfa,
organic corn-oats-alfalfa-alfalfa, and
rotationally grazed pasture.
In this research they found that: organic forage crops yielded as much or more dry matter as their conventional counterparts with quality sufficient to produce as much milk as the conventional systems; and organic grain crops: corn, soybean, and winter wheat produced 90% as well as their conventionally managed counterparts.
In spite of some climatic differences and a large difference in soil drainage between the two sites, the relatively small difference in the way the cropping systems performed suggested that these results are widely applicable across prairie-derived soils in the U.S. upper Midwest. The researchers also compared their results to other data analysis done on this topic in the U.S. Midwest.
Although researchers found that diverse, low-input/organic cropping systems were as productive as conventional systems most of the time, there is a need for further research, according to the study’s author Dr. Joshua L. Posner, University of Wisconsin.
“There continues to be improvements in weed control for organic systems that may close the gap in productivity of corn and soybeans in wet seasons,” Posner says. “On the other hand, technological advances may accelerate productivity gains in conventional systems that would outstrip the gains in organic systems even in favorable years.”
The true question of whether organic cropping systems are as productive as conventional systems is a dynamic question and one that requires continual reevaluation.
Adapted from materials provided by American Society of Agronomy.
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Aroma Thyme's Comments
Here is the same results as the Rodale study that was done years ago. Growing organic makes sense. If you take care of your soil the right way, it takes care of you and the plants. The richer the soil the more it holds moisture. The ore nutrients it has to feed the plants, so they grow more. This is the way Mother Nature was designed to work. Using chemicals and mass producing the crop goes against the basic laws.
So why is the story always told to us differently? Maybe the chemical companies are trying to protect the use of their toxic chemicals.
Anyway the evidence keeps mounting for organic.
Marcus Guiliano
ScienceDaily (Mar. 25, 2008) — Can organic cropping systems be as productive as conventional systems? The answer is an unqualified, “Yes” for alfalfa or wheat and a qualified “Yes most of the time” for corn and soybeans according to research reported by scientists at the University of Wisconsin-Madison and agricultural consulting firm AGSTAT in the March-April 2008 issue of Agronomy Journal.
The researchers primarily based their answer on results from the Wisconsin Integrated Cropping Systems Trials, conducted for 13 years (1990-2002) at Arlington, WI and 8 years (1990-1997) at Elkhorn, WI. These trials compared six cropping systems (three cash grain and three forage based crops) ranging from diverse, organic systems to less diverse, conventional systems.
The cash grain systems were:
conventional continuous corn,
conventional corn-soybean, and
organic corn-soybean-wheat where the wheat included a leguminous cover crop.
The three forage based systems were:
conventional corn-alfalfa-alfalfa-alfalfa,
organic corn-oats-alfalfa-alfalfa, and
rotationally grazed pasture.
In this research they found that: organic forage crops yielded as much or more dry matter as their conventional counterparts with quality sufficient to produce as much milk as the conventional systems; and organic grain crops: corn, soybean, and winter wheat produced 90% as well as their conventionally managed counterparts.
In spite of some climatic differences and a large difference in soil drainage between the two sites, the relatively small difference in the way the cropping systems performed suggested that these results are widely applicable across prairie-derived soils in the U.S. upper Midwest. The researchers also compared their results to other data analysis done on this topic in the U.S. Midwest.
Although researchers found that diverse, low-input/organic cropping systems were as productive as conventional systems most of the time, there is a need for further research, according to the study’s author Dr. Joshua L. Posner, University of Wisconsin.
“There continues to be improvements in weed control for organic systems that may close the gap in productivity of corn and soybeans in wet seasons,” Posner says. “On the other hand, technological advances may accelerate productivity gains in conventional systems that would outstrip the gains in organic systems even in favorable years.”
The true question of whether organic cropping systems are as productive as conventional systems is a dynamic question and one that requires continual reevaluation.
Adapted from materials provided by American Society of Agronomy.
````````````````````````````````````````````````````````````````````````````````````````````````````
Aroma Thyme's Comments
Here is the same results as the Rodale study that was done years ago. Growing organic makes sense. If you take care of your soil the right way, it takes care of you and the plants. The richer the soil the more it holds moisture. The ore nutrients it has to feed the plants, so they grow more. This is the way Mother Nature was designed to work. Using chemicals and mass producing the crop goes against the basic laws.
So why is the story always told to us differently? Maybe the chemical companies are trying to protect the use of their toxic chemicals.
Anyway the evidence keeps mounting for organic.
Marcus Guiliano
Sangria
It's that time of the year that we are waiting for warmer days. Nothing says hot better than a glass of Sangria. Making Sangria is more than easy. It has a few simple things:
1. Lots of wine, red or white and you can even mix them. It is a great way to use up open wine that has been around for a couple of days.
2. Fruit, and that type is up to you. It is whatever you like. Keep in mind things like strawberries and bananas won't look good day the next day.
3. A sweetener, we like agave nectar. Honey works great as well. As most of you know we avoid white sugar due to health implications.
4. A spirit of your choice. You can use brandy, triple sec or even vodka.
Serve Sangria with ice and the fruit that is in the Sangria in a wine glass.
Have fun and experiment.
Marcus & Jamie
Aroma Thyme Bistro
Ellenville, NY 12428
From Wikipedia
Because of the variation in recipes, sangría's alcoholic content can vary greatly. The ingredients in sangría vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation. White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base. In some regions of Portugal, cinnamon is also added with the sweetner, so that it can spice up the flavour[1].
Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredients, the ice and any last-minute ingredients are added and the drinks are poured. In both Spain and Portugal, sangría is served throughout the country during summer, and around the year in the southern and eastern parts of the countries.
Bottled sangría can be bought in some countries, but this is considered by some to be less entertaining than making it oneself. In the parlance of EU administrators, such products are referred to as "aromatised wines".
Monday, March 24, 2008
Organic Coffee in Colleges
Here is a great story about organic going mainstream. We have always been advocates of organic coffee. But now even college students are asking for a more eco-friendly java.
Chartwells switches to organic coffee
By: Lana Groves
Issue date: 3/24/08 Section: News
PrintEmail Article Tools
Page 1 of 1
In response to student demand for organic coffee, Chartwells is now serving Caffe Ibis, an eco-friendly coffee blend produced by a Utah coffee roasting company.
In exchange for the organic brew, students and faculty will have to pay an extra 10 to 15 cents when they buy a cup of coffee in the Union food court.
"We conducted surveys in the (Marriot) Library that showed that students prefer Caffe Ibis to other brands -- it's a very popular coffee right now," said Marco Velasquez, director of retail operations for Chartwells.
The survey's respondents also said the taste of coffee is more important than price.
The coffee will be freshly ground every day by Chartwells staff . The Caffe Ibis blend is currently available only in the Union food court but could later be offered at other locations on campus.
Caffe Ibis is also a Fair Trade certified coffee. Velasquez said the label means that workers in Central America and Africa who grow the beans are not mistreated or poorly paid.
"It's not as big of a problem as it used to be, but we're glad to be using a coffee that is Fair Trade certified," he said.
The coffee replaced the Ritazza brand, which is owned by the same corporation as Chartwells.
Caffe Ibis also uses eco-friendly packing to deliver its coffee. The company uses cups made out of a sugar cane fiber and delivers the coffee in biodegradable bags. Velasquez said Chartwells threw away more than 30,000 foil bags every year when it bought Ritazza's coffee..
"Our main focus is serving our customers, but we happen to like the taste of the coffee and thought that we should move forward in a green way," said Reggie Connerly, the Chartwells' resident district manager who oversaw the switch to Caffe Ibis.
The new beverage was introduced last Thursday while students were away for Spring Break. The previous coffee, Ritazza, is still available at the Heritage Center and the library.
"We're not sure if we're going to keep Ritazza available in parts of campus or get rid of it entirely," Velasquez said. "We need to get student feedback toward the coffee first."
Chartwells will send out surveys in a month to see if students and staff prefer Caffe Ibis.
Velasquez is confident that students, staff and faculty on campus will support the change.
"We were mandated to use Ritazza, but if our customers want something else, we don't mind breaking the rules," he said.
Connerly said he's excited about the switch and is planning to have some of the coffee on Monday.
Caffe Ibis is already served at the Coffee Garden, a coffee shop on 9th East and 9th South that students go to, Velasquez said.
l.groves@chronicle.utah.edu
Chartwells switches to organic coffee
By: Lana Groves
Issue date: 3/24/08 Section: News
PrintEmail Article Tools
Page 1 of 1
In response to student demand for organic coffee, Chartwells is now serving Caffe Ibis, an eco-friendly coffee blend produced by a Utah coffee roasting company.
In exchange for the organic brew, students and faculty will have to pay an extra 10 to 15 cents when they buy a cup of coffee in the Union food court.
"We conducted surveys in the (Marriot) Library that showed that students prefer Caffe Ibis to other brands -- it's a very popular coffee right now," said Marco Velasquez, director of retail operations for Chartwells.
The survey's respondents also said the taste of coffee is more important than price.
The coffee will be freshly ground every day by Chartwells staff . The Caffe Ibis blend is currently available only in the Union food court but could later be offered at other locations on campus.
Caffe Ibis is also a Fair Trade certified coffee. Velasquez said the label means that workers in Central America and Africa who grow the beans are not mistreated or poorly paid.
"It's not as big of a problem as it used to be, but we're glad to be using a coffee that is Fair Trade certified," he said.
The coffee replaced the Ritazza brand, which is owned by the same corporation as Chartwells.
Caffe Ibis also uses eco-friendly packing to deliver its coffee. The company uses cups made out of a sugar cane fiber and delivers the coffee in biodegradable bags. Velasquez said Chartwells threw away more than 30,000 foil bags every year when it bought Ritazza's coffee..
"Our main focus is serving our customers, but we happen to like the taste of the coffee and thought that we should move forward in a green way," said Reggie Connerly, the Chartwells' resident district manager who oversaw the switch to Caffe Ibis.
The new beverage was introduced last Thursday while students were away for Spring Break. The previous coffee, Ritazza, is still available at the Heritage Center and the library.
"We're not sure if we're going to keep Ritazza available in parts of campus or get rid of it entirely," Velasquez said. "We need to get student feedback toward the coffee first."
Chartwells will send out surveys in a month to see if students and staff prefer Caffe Ibis.
Velasquez is confident that students, staff and faculty on campus will support the change.
"We were mandated to use Ritazza, but if our customers want something else, we don't mind breaking the rules," he said.
Connerly said he's excited about the switch and is planning to have some of the coffee on Monday.
Caffe Ibis is already served at the Coffee Garden, a coffee shop on 9th East and 9th South that students go to, Velasquez said.
l.groves@chronicle.utah.edu
A Good For You Ketchup
Finally a good for you ketchup!
Posted by Sandy Smith on Growers & Grocers.
Since I am not the primary consumer of ketchup in my household (that distinction belongs to my kids), I decided to enlist the whole family in taste-testing this product. We sampled Wholemato’s Organic Agave Ketchup on roasted potatoes, which were otherwise flavored only with sea salt, black pepper, and a little bit of olive oil.
Upon opening the bottle, I gave it a sniff. Vinegar. Not usually a fortuitous sign with ketchup, however, in this case, it turned out to be a pretty good thing. Number 2 in the list of ingredients is cider vinegar, and it does come through as an assertive flavor. The texture of this ketchup is perhaps the most obvious departure from standard ketchup: on the plate, it looks more like a pulpy tomato sauce than like the smooth, somewhat liquid ketchup produced by the most common brands.
While the predominant advertising and labeling focus is on the agave nectar in this product, leading me to expect a much sweeter ketchup, I was pleasantly surprised to discover a tangier, more dominantly tomato-flavored condiment. To me, this ketchup did not taste nearly as sweet as the corn-syrup-sweetened commercial varieties, a fact that I appreciated. (Oddly enough, my 12-year-old disagreed—she perceived it to be “just as sweet as regular ketchup” and that was a fact that she appreciated. Go figure.)
According to the Nutrition Facts panel, this product contains 3 grams of sugars per 1 tablespoon serving. Heinz has 3 g as well; Hunt’s has 4 g per 1 tablespoon serving. The major difference is that because Wholemato Organic Agave Ketchup is sweetened with agave nectar, it scores only 7 on the glycemic index (as opposed to regular ketchup, which has a score of about 55), making it a great choice for diabetics.
This is tasty and somewhat sophisticated for a “plain” ketchup. Well-seasoned and zippy, with a mellow sweetness, it is somewhat removed from the condiment that flows from the spout at your local fast-food outlet. If your kids are conditioned to expect an extremely sweet, smooth ketchup, Wholemato’s Organic Agave Ketchup may take a bit of getting used to. But for those whose palates are perhaps more adventurous, it’s a good example of what ketchup can be—rich in tomato flavor, onion and garlic notes, nose-tickling vinegar aroma, and soothing sweetness. If you are trying to avoid corn sweeteners, this condiment is a great find.
Wholemato Organic Agave Ketchup comes in a 13-ounce glass bottle; suggested retail price is $4.99 (U.S.). For more information, you can view their Web site.
Posted by Sandy Smith on Growers & Grocers.
Since I am not the primary consumer of ketchup in my household (that distinction belongs to my kids), I decided to enlist the whole family in taste-testing this product. We sampled Wholemato’s Organic Agave Ketchup on roasted potatoes, which were otherwise flavored only with sea salt, black pepper, and a little bit of olive oil.
Upon opening the bottle, I gave it a sniff. Vinegar. Not usually a fortuitous sign with ketchup, however, in this case, it turned out to be a pretty good thing. Number 2 in the list of ingredients is cider vinegar, and it does come through as an assertive flavor. The texture of this ketchup is perhaps the most obvious departure from standard ketchup: on the plate, it looks more like a pulpy tomato sauce than like the smooth, somewhat liquid ketchup produced by the most common brands.
While the predominant advertising and labeling focus is on the agave nectar in this product, leading me to expect a much sweeter ketchup, I was pleasantly surprised to discover a tangier, more dominantly tomato-flavored condiment. To me, this ketchup did not taste nearly as sweet as the corn-syrup-sweetened commercial varieties, a fact that I appreciated. (Oddly enough, my 12-year-old disagreed—she perceived it to be “just as sweet as regular ketchup” and that was a fact that she appreciated. Go figure.)
According to the Nutrition Facts panel, this product contains 3 grams of sugars per 1 tablespoon serving. Heinz has 3 g as well; Hunt’s has 4 g per 1 tablespoon serving. The major difference is that because Wholemato Organic Agave Ketchup is sweetened with agave nectar, it scores only 7 on the glycemic index (as opposed to regular ketchup, which has a score of about 55), making it a great choice for diabetics.
This is tasty and somewhat sophisticated for a “plain” ketchup. Well-seasoned and zippy, with a mellow sweetness, it is somewhat removed from the condiment that flows from the spout at your local fast-food outlet. If your kids are conditioned to expect an extremely sweet, smooth ketchup, Wholemato’s Organic Agave Ketchup may take a bit of getting used to. But for those whose palates are perhaps more adventurous, it’s a good example of what ketchup can be—rich in tomato flavor, onion and garlic notes, nose-tickling vinegar aroma, and soothing sweetness. If you are trying to avoid corn sweeteners, this condiment is a great find.
Wholemato Organic Agave Ketchup comes in a 13-ounce glass bottle; suggested retail price is $4.99 (U.S.). For more information, you can view their Web site.
Sunday, March 23, 2008
Spring Wines and Spring Foods
By Lisa Ramirez
For the Times Herald-Record
March 23, 2008
It is, officially, spring. Time, finally, to set aside the hearty wines of winter and reach for something a bit lighter, brighter and ready to pair up with spring's long-awaited cuisine.
"Spring (in the Hudson Valley) brings foods that we only really see for a week or two," says Marcus Guiliano, the chef and owner at Aroma Thyme Bistro in Ellenville. "There's trout. And there are morels, those fabulous wild mushrooms that appear in the spring and no other time."
With trout, wine selection can be tricky, Guiliano says. "The fish is delicious, but the flavors are subtle and light and easily overwhelmed, by for instance the grapefruit and grass of a sauvignon blanc."
Instead, try an unoaked chardonnay or an Alsace pinot blanc. "The higher acidity would be best," Guiliano says.
At the eatery, Guiliano likes to pair trout with another, less-well-known white: albarino from northwest Spain and northern Portugal.
"We have the Salneval Albarino from the Rias Baixas in Galicia. This wine has high acidity and a super set of citrus fruit scents and flavors, with quite complex mineral qualities on the finish," Guiliano says.
"It goes perfectly with fresh trout cooked with as little manipulation as possible."
Pair morels with pinot noir
With a dish of morels, there is really only one way to go, Guiliano says: pinot noir from Burgundy.
"Morels bring with them the tastes of the earth itself, and no other wine quite matches that like red burgundy, which itself combines terroir with the fruit and flower cascades of pinot noir," Guiliano says.
"We have some nice selections on that score, from Laboure Roi's Gevrey Chambertin 2005, to Bouchard Aine et Fils' Gevrey Chambertin 1999.
"And, if you want to elevate this experience into something you may never forget, then we also have the 2005 Les Cazetiers, a premier cru from Gevrey Chambertin, made by Dupont Tisserandot," Guiliano says. "The only word to describe the big wines from 2005 on the Cote D'Or is sublime; nothing else will quite do the job."
These wines also match well with a simple grilled filet mignon, strip steak or skirt steak, Guiliano says. "A few fresh herbs like rosemary and thyme, and the sautéed morels are a sure hit. And you've got one of the best celebrations of spring you could possibly have."
Spring for Down Under wines
For Michael Taiani of Wines by the Glass Enterprises in Pine Bush, spring is the perfect time to enjoy the wines of Australia.
"Reds or whites, it makes no difference. Their styles and flavors complement our casual cuisine meals like London broil with baked potatoes to oysters on the half-shell," Taiani says.
In reds, Taiani particularly likes the Thorn-Clarke Shiraz Shotfire (about $20), the St. Hallet Shiraz Faith (about $16) and Yellow Tail's Reserve Shiraz (about $13). In whites, he suggests the Pikes Clare Valley Riesling (about $20) and the Cape Mentelle Sauvignon Blanc and Semillon blend (about $15).
Go for sauvignon blancs
Come spring, Alan Glass of Star Wines and Liquors in Monroe loves "rediscovering the lively, clean, crisp, exciting sauvignon blancs."
Glass says, "I always come back to Kim Crawford Sauvignon Blanc 2007 ($15.99) from Marlborough New Zealand. This white wine exhibits bright, vibrant grapefruit flavors with a slight grassy finish. (It) pairs great with grilled salmon, swordfish, tuna and other rich fish dishes."
If you prefer sauvignon blanc from California, Glass recommends the 2006 Trinchero Family Sauvignon Blanc ($9.99) from Santa Barbara County, "a vibrant and refreshing wine from the cool regions of the Central Coast. Start your meal with fresh goat cheese or for a main course serve this wine with chicken in white wine sauce," he says.
And for an exotic wine experience, Glass suggests the 2007 Mulderbosch Sauvignon Blanc ($20.99) from the Western Cape of South Africa.
"This is an intense white wine with peach, lime and mineral flavors. Try this wine with raw oysters, clams or even grilled shrimp," he says.
Light, with good acidity
Steve Carrizzo and the rest of the experts at Mid Valley Wines and Liquors in Newburgh have several suggestions that, he says, "exemplify the style and flavors we're looking for at this time of year. These wines are on the light side, and have good acidity to stimulate the appetite, and lots of flavor interest." Carrizzo's first pick is the 2006 Muralhas de Moncão Vinho Verde from Portugal ($11.99). "We like it because it has strong flavors that are mostly the result of the 75 percent alvarinho used in the blend. It has a crisp texture and is a bit fuller than most other wines of this region," he says.
From Italy, Carrizzo likes the 2006 Notte di Luna Vernaccia di San Gimignano ($10.99).
"Vernaccia has a fascinating set of flavors, with almond, lemon, and a slatey-mineral nuance that gives it complexity. It is a bit softer in acidity than the Vinho Verde mentioned above, and also is a bit fuller," he says, adding, "With the rise in the value of the euro versus the dollar, this is one of the best values we've seen in Italian wines."
From France, Carrizzo recommends the 2007 Mas de Gourgonnier Rosé (sale price $13.99), which is made from organically grown grapes. "It is dry and, for rosé, is fairly full and assertive. Try it with gumbos or even with simply prepared fish," Carrizzo says.
And from New Zealand, Carrizzo recommends the 2006 Kiwi Pinot Noir ($14.99). "It has great balance, and is dry without seeming austere," he says, noting, "Most California pinot noirs of this quality are $20 or more."
Ah, rosé!
For Jim Morrison of Consumer Discount Wines and Liquors in the Town of Wallkill, nothing "cries springtime more eloquently" than a glass of rosé.
"It's perfect with the first picnic or backyard barbecue," Morrison says. "(It's) delicate and dry with just that right hint of floral olfaction to complement the springtime evanescence."
Provence, Morrison says, is the home to some of the world's most delightful rosés, and the Mas de Gourgonnier Les Baux de Provence ($15.99) is a perfect pick.
For something a bit bigger, Morrison likes the Le Galantin Bandol rosé ($15.99). "Simply delightful with a purfumey nose redolent with the scent of the mistral," he says.
"And, " Morrison says, "let's not forget the good old USA. A to Z Wineworks Rosé is a big wine with just a hint of sweetness on the finish and a bargain at $14.99."
E-mail Lisa Ramirez at Lmjramirez@hotmail.com.
For the Times Herald-Record
March 23, 2008
It is, officially, spring. Time, finally, to set aside the hearty wines of winter and reach for something a bit lighter, brighter and ready to pair up with spring's long-awaited cuisine.
"Spring (in the Hudson Valley) brings foods that we only really see for a week or two," says Marcus Guiliano, the chef and owner at Aroma Thyme Bistro in Ellenville. "There's trout. And there are morels, those fabulous wild mushrooms that appear in the spring and no other time."
With trout, wine selection can be tricky, Guiliano says. "The fish is delicious, but the flavors are subtle and light and easily overwhelmed, by for instance the grapefruit and grass of a sauvignon blanc."
Instead, try an unoaked chardonnay or an Alsace pinot blanc. "The higher acidity would be best," Guiliano says.
At the eatery, Guiliano likes to pair trout with another, less-well-known white: albarino from northwest Spain and northern Portugal.
"We have the Salneval Albarino from the Rias Baixas in Galicia. This wine has high acidity and a super set of citrus fruit scents and flavors, with quite complex mineral qualities on the finish," Guiliano says.
"It goes perfectly with fresh trout cooked with as little manipulation as possible."
Pair morels with pinot noir
With a dish of morels, there is really only one way to go, Guiliano says: pinot noir from Burgundy.
"Morels bring with them the tastes of the earth itself, and no other wine quite matches that like red burgundy, which itself combines terroir with the fruit and flower cascades of pinot noir," Guiliano says.
"We have some nice selections on that score, from Laboure Roi's Gevrey Chambertin 2005, to Bouchard Aine et Fils' Gevrey Chambertin 1999.
"And, if you want to elevate this experience into something you may never forget, then we also have the 2005 Les Cazetiers, a premier cru from Gevrey Chambertin, made by Dupont Tisserandot," Guiliano says. "The only word to describe the big wines from 2005 on the Cote D'Or is sublime; nothing else will quite do the job."
These wines also match well with a simple grilled filet mignon, strip steak or skirt steak, Guiliano says. "A few fresh herbs like rosemary and thyme, and the sautéed morels are a sure hit. And you've got one of the best celebrations of spring you could possibly have."
Spring for Down Under wines
For Michael Taiani of Wines by the Glass Enterprises in Pine Bush, spring is the perfect time to enjoy the wines of Australia.
"Reds or whites, it makes no difference. Their styles and flavors complement our casual cuisine meals like London broil with baked potatoes to oysters on the half-shell," Taiani says.
In reds, Taiani particularly likes the Thorn-Clarke Shiraz Shotfire (about $20), the St. Hallet Shiraz Faith (about $16) and Yellow Tail's Reserve Shiraz (about $13). In whites, he suggests the Pikes Clare Valley Riesling (about $20) and the Cape Mentelle Sauvignon Blanc and Semillon blend (about $15).
Go for sauvignon blancs
Come spring, Alan Glass of Star Wines and Liquors in Monroe loves "rediscovering the lively, clean, crisp, exciting sauvignon blancs."
Glass says, "I always come back to Kim Crawford Sauvignon Blanc 2007 ($15.99) from Marlborough New Zealand. This white wine exhibits bright, vibrant grapefruit flavors with a slight grassy finish. (It) pairs great with grilled salmon, swordfish, tuna and other rich fish dishes."
If you prefer sauvignon blanc from California, Glass recommends the 2006 Trinchero Family Sauvignon Blanc ($9.99) from Santa Barbara County, "a vibrant and refreshing wine from the cool regions of the Central Coast. Start your meal with fresh goat cheese or for a main course serve this wine with chicken in white wine sauce," he says.
And for an exotic wine experience, Glass suggests the 2007 Mulderbosch Sauvignon Blanc ($20.99) from the Western Cape of South Africa.
"This is an intense white wine with peach, lime and mineral flavors. Try this wine with raw oysters, clams or even grilled shrimp," he says.
Light, with good acidity
Steve Carrizzo and the rest of the experts at Mid Valley Wines and Liquors in Newburgh have several suggestions that, he says, "exemplify the style and flavors we're looking for at this time of year. These wines are on the light side, and have good acidity to stimulate the appetite, and lots of flavor interest." Carrizzo's first pick is the 2006 Muralhas de Moncão Vinho Verde from Portugal ($11.99). "We like it because it has strong flavors that are mostly the result of the 75 percent alvarinho used in the blend. It has a crisp texture and is a bit fuller than most other wines of this region," he says.
From Italy, Carrizzo likes the 2006 Notte di Luna Vernaccia di San Gimignano ($10.99).
"Vernaccia has a fascinating set of flavors, with almond, lemon, and a slatey-mineral nuance that gives it complexity. It is a bit softer in acidity than the Vinho Verde mentioned above, and also is a bit fuller," he says, adding, "With the rise in the value of the euro versus the dollar, this is one of the best values we've seen in Italian wines."
From France, Carrizzo recommends the 2007 Mas de Gourgonnier Rosé (sale price $13.99), which is made from organically grown grapes. "It is dry and, for rosé, is fairly full and assertive. Try it with gumbos or even with simply prepared fish," Carrizzo says.
And from New Zealand, Carrizzo recommends the 2006 Kiwi Pinot Noir ($14.99). "It has great balance, and is dry without seeming austere," he says, noting, "Most California pinot noirs of this quality are $20 or more."
Ah, rosé!
For Jim Morrison of Consumer Discount Wines and Liquors in the Town of Wallkill, nothing "cries springtime more eloquently" than a glass of rosé.
"It's perfect with the first picnic or backyard barbecue," Morrison says. "(It's) delicate and dry with just that right hint of floral olfaction to complement the springtime evanescence."
Provence, Morrison says, is the home to some of the world's most delightful rosés, and the Mas de Gourgonnier Les Baux de Provence ($15.99) is a perfect pick.
For something a bit bigger, Morrison likes the Le Galantin Bandol rosé ($15.99). "Simply delightful with a purfumey nose redolent with the scent of the mistral," he says.
"And, " Morrison says, "let's not forget the good old USA. A to Z Wineworks Rosé is a big wine with just a hint of sweetness on the finish and a bargain at $14.99."
E-mail Lisa Ramirez at Lmjramirez@hotmail.com.
Saturday, March 22, 2008
Myths about a super food: Coconut Oil
Since the 1960's, coconut oil has been unfairly labeled as “unhealthy”. The media reported studies of how tropical oils were laden with artery-clogging fats. What was not reported was the fact that the coconut oil used in the study was hydrogenated, not the virgin oil for centuries as a staple food. We now know it is the hydrogenation that is the problem. Hydrogenation is artificially adding a hydrogen molecule to the oil to lengthen the self-life. Lots of oils, like corn, soy, cottonseed and canola are loaded with dangerous trans-fat and other toxic hexane solvents. These can be found in lots of common foods like pie crusts, cookies, pre-made crab cakes, crackers, prepared sauces, bouillon cubes, even whole grain bread, peanut butter and the French Fry. Just read the label or ask your favorite restaurant to read the label and you will be shocked. In fact most food manufactures use this oil in production. So if you buy frozen French Fries at the store and bake them at home, the chances are they were already par cooked with this dangerous fat.
The fact is coconut oil is one of the most healthiest super foods known. Coconut oil is cholesterol and trans-fat free. One of the good fats that comprises about 50% of coconut oil is Lauric acid. Lauric acis is a rare mediul-chain fatty acid found in mother's milk that supports healthy metabolism and is now being studied for its anti-fungal, anti-viral, and anti-bacterial health-protecting propeties. Some researchers predict that Lauric Acid will become as well known as Omega-3's.
The FDA is now requiring labeling of “trans-fat” as of 2006. So when buying coconut oil make sure they have not added this fat or used hexane solvents. It should all be on the label. In fact it sort of like good quality olive oil, it should say “cold-pressed, virgin and/or organic” on the label.
Coconut oil is a great oil to cook and bake with. Also try it as a massage and body oil for dry and damaged skin.
For more information on coconut oil consider reading The Healing Miracles of Coconut Oil by Bruce Fife, N.D.
More information on hydrogenated fat
http://www.mercola.com/2000/jun/10/trans_fats.htm
Marcus Guiliano
Chef/Owner
Aroma Thyme Bistro
The fact is coconut oil is one of the most healthiest super foods known. Coconut oil is cholesterol and trans-fat free. One of the good fats that comprises about 50% of coconut oil is Lauric acid. Lauric acis is a rare mediul-chain fatty acid found in mother's milk that supports healthy metabolism and is now being studied for its anti-fungal, anti-viral, and anti-bacterial health-protecting propeties. Some researchers predict that Lauric Acid will become as well known as Omega-3's.
The FDA is now requiring labeling of “trans-fat” as of 2006. So when buying coconut oil make sure they have not added this fat or used hexane solvents. It should all be on the label. In fact it sort of like good quality olive oil, it should say “cold-pressed, virgin and/or organic” on the label.
Coconut oil is a great oil to cook and bake with. Also try it as a massage and body oil for dry and damaged skin.
For more information on coconut oil consider reading The Healing Miracles of Coconut Oil by Bruce Fife, N.D.
More information on hydrogenated fat
http://www.mercola.com/2000/jun/10/trans_fats.htm
Marcus Guiliano
Chef/Owner
Aroma Thyme Bistro
Monday, March 17, 2008
Warwick Valley Spirits now featured at Aroma Thyme
We are pleased to announce Warwick Valley Spirits to our award winning bar.
Aroma Thyme always looks to buy locally produced wine, beer & spirits. Aroma Thyme will offer all four spirits as sampler and individually. Here are the tasting notes from Warwick's website.
American Fruits™ Black Currant Cordial is an infusion of locally grown organic black currants and our own distilled spirit. The resulting liqueur has supple currant, honey and jam notes. Try it on its own, mixed with a dry white wine, champagne, or even drizzled over rich desserts.
American Fruits™ Bartlett Pear Liqueur is a blend of Hudson Valley grown bartlett pears and our pear brandy. Finished in oak, this unique pear liqueur has aromas and flavors of ripe pear with hints of vanilla and toasted oak. Serve this liqueur after a great meal accompanied by rich cheeses or a favorite dessert. Treat yourself to poached pears and vanilla bean ice cream with American Fruits™ Bartlett Pear Liqueur drizzled on top.
American Fruits™ Sour Cherry Cordial is an infusion of fresh Montmorency cherries and our own distilled spirit. The resulting cherry cordial boasts aromas and flavors of ripe cherry and cinnamon. Try it on its own, in mixed drinks or for an exciting twist on cherry pie, serve it a la mode with American Fruits cherry Cordial on top.
“Best in Show” - Hudson Valley Wine Competition
American Fruits™ Burbon Barrel Aged Apple Liqueur is a slightly fermented sweet Hudson Valley cider blended with our own apple brandy. It is then finished and aged in Bourbon barrels . This one of a kind dessert wine has smooth apple aromas and a smoky caramel bourbon finish. Enjoy as an aperitif or an after dinner delight.
Silver Medal Hudson Valley Wine Competition
New York Wine Month, April 2008
Photo: Whitecliff Winery
Aroma Thyme Bistro announces New York Wine Month for April 2008. Aroma Thyme, located in Ellenville, has joined the New York Wine promotion month. This New York Wine promotion runs all of April 2008. It is designed to help restaurants and wineries promote NY wines. Aroma Thyme features over 25 NY state wines and over 40 NY beers and spirits. www.aromathymebistro.com 845-647-3000.
From www.NewYorkWineMonth.com
April is New York Wine Month—the perfect time for you to discover the new world of world-class wines: New York.
Throughout the State, more than 300 fine restaurants and wine shops are featuring New York wines all month long. It’s the perfect time to taste the newly released wines from the 2007 vintage, which was the best in over 15 years.
New York now has over 230 wineries in the Long Island, Hudson Valley, Finger Lakes, Thousand Islands, Niagara Escarpment, and Lake Erie regions as well as other parts of the state. More than 276 wines from 92 wineries are being featured by participating restaurants and wine shops, including many of the 400 Gold medal winners from national and international wine competitions in 2007.
New York produces a broad range of wines to suit every taste and budget: dry, semi-dry and sweet; red, white and rosé. Try a glass of a new wine at one of the restaurants, then purchase it at a nearby wine shop. And visit the winery this summer and fall to taste all of their products.
This web site contains all the information you need to find the restaurants and wine shops near you. Just find your market, pick your restaurant or store, and treat your taste buds. You’ll also be supporting your neighbors, and boosting New York’s economy.
We invite you to Uncork New York—and taste the excitement.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Info on New York Beers
New York Wines
Aroma Thyme Bistro announces New York Wine Month for April 2008. Aroma Thyme, located in Ellenville, has joined the New York Wine promotion month. This New York Wine promotion runs all of April 2008. It is designed to help restaurants and wineries promote NY wines. Aroma Thyme features over 25 NY state wines and over 40 NY beers and spirits. www.aromathymebistro.com 845-647-3000.
From www.NewYorkWineMonth.com
April is New York Wine Month—the perfect time for you to discover the new world of world-class wines: New York.
Throughout the State, more than 300 fine restaurants and wine shops are featuring New York wines all month long. It’s the perfect time to taste the newly released wines from the 2007 vintage, which was the best in over 15 years.
New York now has over 230 wineries in the Long Island, Hudson Valley, Finger Lakes, Thousand Islands, Niagara Escarpment, and Lake Erie regions as well as other parts of the state. More than 276 wines from 92 wineries are being featured by participating restaurants and wine shops, including many of the 400 Gold medal winners from national and international wine competitions in 2007.
New York produces a broad range of wines to suit every taste and budget: dry, semi-dry and sweet; red, white and rosé. Try a glass of a new wine at one of the restaurants, then purchase it at a nearby wine shop. And visit the winery this summer and fall to taste all of their products.
This web site contains all the information you need to find the restaurants and wine shops near you. Just find your market, pick your restaurant or store, and treat your taste buds. You’ll also be supporting your neighbors, and boosting New York’s economy.
We invite you to Uncork New York—and taste the excitement.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Info on New York Beers
New York Wines
Sunday, March 16, 2008
Hudson Valley Restaurant Week, Hudson Valley
Restaurant week has been a huge hit for us. We are posting a new menu, not many changes. The Coleman Ranch Hanger Steak marinated in Keegan Ales was a huge hit. It is marinated in overnight in Hurricane Kitty IPA from Keegan.
Hudson Valley Restaurant Week
March 9th to March 21st
Sunday thru Friday
APPETIZERS
Puree of Organic Sweet Potato & Yellow Curry Soup
Chopped Organic Romaine Hearts, Pears, Blue Cheese, Praline Walnuts & Tarragon Dressing
Hummus Plate
Marinated Olives, Roasted Red Peppers, Roasted Garlic, Dolmas & Extra Virgin Olive Oil
ENTREES
Pan Seared Tilapia Filet
Kalamata Olives, Capers, White Wine, Garlic & Extra Virgin Olive Oil
Farm raised from Rain Forest Tilapia Farm , Eco-Sensitive
Whole Wheat Orecchiette Pasta with Grilled Murray’s Chicken Sausage, Broccoli, Mushrooms & Sundried Tomatoes
Green Chili Braised Pork
Prairie Grove Farms, raised without hormones or antibiotics
DESSERTS
Sautéed Organic Bananas
Maple Syrup & Cinnamon
House-Made Watermelon-Ginger Sorbet
Organic Chocolate Maca-roons Made from Organic RAW Cocoa, Local Jim Kile Maple Syrup, Organic Coconut Oil, Coconut & Maca
We serve Bread Alone’s Whole Wheat Miche
$26.09 per person
$44.09 Paired with local wines
Unfortunately we cannot not honor additional promotions with this menu, including promotional gift certificates such as Cumulus Radio, No Peeking, Royalty Rewards redemptions, etc….
The following NY wines are promotional priced for
Hudson Valley Restaurant Week
$6 glass* $28 bottle
WHITE
Awosting White, Whitecliff *
Chardonnay, Soho Cellars Rivendell*
Chardonnay, Whitecliff
Vidal Blanc, Whitecliff
Cayuga White, Adair*
Dutch Barn White, Adair*
Riesling-Dry, Rivendell*
RED
Pinot Noir, Dr. Frank
Cabernet Franc, Hazlitt*
DESSERT WINES
Peche Wine, Adair*
Port, Whitecliff*
Some of our favorite local BEERS
Southern Tier
Porter
Keegan Ales, Kingston
Mothers Milk, Hurricane Kitty
Ommegang
Rare Vos, Hennepin & Three Philosophers
Brooklyn Brewery
Wagner Valley
Southampton
Aroma Thyme Bistro, Ellenville NY
165 Canal St
Ellenville NY 12428
Hudson Valley Restaurant Week
March 9th to March 21st
Sunday thru Friday
APPETIZERS
Puree of Organic Sweet Potato & Yellow Curry Soup
Chopped Organic Romaine Hearts, Pears, Blue Cheese, Praline Walnuts & Tarragon Dressing
Hummus Plate
Marinated Olives, Roasted Red Peppers, Roasted Garlic, Dolmas & Extra Virgin Olive Oil
ENTREES
Pan Seared Tilapia Filet
Kalamata Olives, Capers, White Wine, Garlic & Extra Virgin Olive Oil
Farm raised from Rain Forest Tilapia Farm , Eco-Sensitive
Whole Wheat Orecchiette Pasta with Grilled Murray’s Chicken Sausage, Broccoli, Mushrooms & Sundried Tomatoes
Green Chili Braised Pork
Prairie Grove Farms, raised without hormones or antibiotics
DESSERTS
Sautéed Organic Bananas
Maple Syrup & Cinnamon
House-Made Watermelon-Ginger Sorbet
Organic Chocolate Maca-roons Made from Organic RAW Cocoa, Local Jim Kile Maple Syrup, Organic Coconut Oil, Coconut & Maca
We serve Bread Alone’s Whole Wheat Miche
$26.09 per person
$44.09 Paired with local wines
Unfortunately we cannot not honor additional promotions with this menu, including promotional gift certificates such as Cumulus Radio, No Peeking, Royalty Rewards redemptions, etc….
The following NY wines are promotional priced for
Hudson Valley Restaurant Week
$6 glass* $28 bottle
WHITE
Awosting White, Whitecliff *
Chardonnay, Soho Cellars Rivendell*
Chardonnay, Whitecliff
Vidal Blanc, Whitecliff
Cayuga White, Adair*
Dutch Barn White, Adair*
Riesling-Dry, Rivendell*
RED
Pinot Noir, Dr. Frank
Cabernet Franc, Hazlitt*
DESSERT WINES
Peche Wine, Adair*
Port, Whitecliff*
Some of our favorite local BEERS
Southern Tier
Porter
Keegan Ales, Kingston
Mothers Milk, Hurricane Kitty
Ommegang
Rare Vos, Hennepin & Three Philosophers
Brooklyn Brewery
Wagner Valley
Southampton
Aroma Thyme Bistro, Ellenville NY
165 Canal St
Ellenville NY 12428
Saturday, March 15, 2008
Your Favorite Thai Curry?
Red, Yellow or Green, Not a Traffic Light.
These are all versions of Thai Curries. But what is your favorite. We have served all of these at Aroma Thyme. We have our YELLOW Curry Sweet Potato Soup & RED Curry Shrimp on our menu. From time to time we GREEN Curry Lamb or Scallops. But what does all these colors mean?
Green curry and red curry are easily the most popular curries, utilizing chili peppers, garlic, lemon grass, and coconut milk, among other essential herbs and spices, depending upon the region or brand. Chefs may also have their own particular variations. Green curry is made with fresh, young green chilis, and is significantly hotter than other curries. Red curry is made with bigger red chilis, which are not as hot as their green counterpart, but still packing significant heat. Green curry tends to lean toward a sweeter flavor, while red explores the savory side.
Yellow curry is highly aromatic and brightly colored due to roasted spices and an infusion of turmeric, and is typically paired with fish or poultry. The curry has a rich, bold taste, sweet with subtle hints of spices, and is effectively hot without being overpowering. Yellow curry hails from southern Thailand and is usually made with the addition of yellow peppers.
Marcus Guiliano
ARoma Thyme Bistro
Ellenville NY 12428
These are all versions of Thai Curries. But what is your favorite. We have served all of these at Aroma Thyme. We have our YELLOW Curry Sweet Potato Soup & RED Curry Shrimp on our menu. From time to time we GREEN Curry Lamb or Scallops. But what does all these colors mean?
Green curry and red curry are easily the most popular curries, utilizing chili peppers, garlic, lemon grass, and coconut milk, among other essential herbs and spices, depending upon the region or brand. Chefs may also have their own particular variations. Green curry is made with fresh, young green chilis, and is significantly hotter than other curries. Red curry is made with bigger red chilis, which are not as hot as their green counterpart, but still packing significant heat. Green curry tends to lean toward a sweeter flavor, while red explores the savory side.
Yellow curry is highly aromatic and brightly colored due to roasted spices and an infusion of turmeric, and is typically paired with fish or poultry. The curry has a rich, bold taste, sweet with subtle hints of spices, and is effectively hot without being overpowering. Yellow curry hails from southern Thailand and is usually made with the addition of yellow peppers.
Marcus Guiliano
ARoma Thyme Bistro
Ellenville NY 12428
Friday, March 14, 2008
Drinks made with artificial sweeteners get you drunker
We found this interesting article in Bevinco Booz Nooz, Volume 11, Issue 3
An Australian study suggests that alcohol is more potent when mixed with artificial
sweeteners.
The Royal Adelaide Hospital tested eight men after they had consumed vodka mixed with a sugar-based sweetener containing 478 calories and again after the same drink prepared with a diet mixer containing 225 calories.
The results showed a higher blood alcohol level with the diet drink than with the regular drink. The blood alcohol concentration was also higher with the artificial sweetener than with the sugar-sweetened drink.
The Australian investigators attributed the effect to the fact that artificial sweeteners cause the stomach to empty 37% more quickly than drinks containing sugar.
There could also be legal implications for those driving home, as well, the study noted. BN
Our Comments:
If you have eaten at Aroma Thyme then you know we don't like artificial sweeteners. They just aren't naturally good for you. A good read is "Sweet Deception". They are just bad for you. But many people will order a Rum & Diet Coke and so on. So what is the answer?
Well we think we have an answer. Diet Steaz, a stevia based diet cola.
Stevia is an herbal sweetener from South American. Yes it is all natural. Just picked, dried and crushed. It is very sweet and should be used sparingly. The best part is that has been proven to control your blood sugar and it has no calories. This is a home run for health and a nail in coffin for the artificial sweetener business. But the pink packet people did a good job keeping this natural herb away from the American public.
Now stevia is available everywhere.
So enjoy a rum and diet steaz, stay sober and avoid the harmful chemical in that ordinary diet cola.
Marcus Guiliano
Chef
An Australian study suggests that alcohol is more potent when mixed with artificial
sweeteners.
The Royal Adelaide Hospital tested eight men after they had consumed vodka mixed with a sugar-based sweetener containing 478 calories and again after the same drink prepared with a diet mixer containing 225 calories.
The results showed a higher blood alcohol level with the diet drink than with the regular drink. The blood alcohol concentration was also higher with the artificial sweetener than with the sugar-sweetened drink.
The Australian investigators attributed the effect to the fact that artificial sweeteners cause the stomach to empty 37% more quickly than drinks containing sugar.
There could also be legal implications for those driving home, as well, the study noted. BN
Our Comments:
If you have eaten at Aroma Thyme then you know we don't like artificial sweeteners. They just aren't naturally good for you. A good read is "Sweet Deception". They are just bad for you. But many people will order a Rum & Diet Coke and so on. So what is the answer?
Well we think we have an answer. Diet Steaz, a stevia based diet cola.
Stevia is an herbal sweetener from South American. Yes it is all natural. Just picked, dried and crushed. It is very sweet and should be used sparingly. The best part is that has been proven to control your blood sugar and it has no calories. This is a home run for health and a nail in coffin for the artificial sweetener business. But the pink packet people did a good job keeping this natural herb away from the American public.
Now stevia is available everywhere.
So enjoy a rum and diet steaz, stay sober and avoid the harmful chemical in that ordinary diet cola.
Marcus Guiliano
Chef
Wednesday, March 12, 2008
Italian Food and Wine Feast
ITALIAN WINE DINNER
FRIDAY MARCH 28TH, 2008
Award winning Aroma Thyme Bistro continues their Wine Dinner Series with an Italian Food & Wine pairing. The bistro runs there wine dinners the last Friday of the month from September to May. Aroma Thyme is featuring a six course-tasting menu matched with Italian wines. Aroma Thyme features over 250 hand-selected wines from small producers. These Italian wines were chosen by Chef/Owner Marcus Guiliano to blend with his natural culinary preparations. The dinner is $85 per person, which includes six courses with 7 wines and two spirits.
Foccicia & Olive Oil
ANTIPASTI
Grilled Zucchini, Roasted Red Peppers, Olive Medley, Grilled Asparagus, Fresh Mozzarella, Roasted Peppers, Grilled Hot Peppers
Bellussi, Prosecco
ARUGULA SALAD
Lemon, Olive Oil & Truffle Cheese
Ceraudo Petelia, Greco Bianco
ITALIAN SEAFOOD STEW
Clams, Calamari, Sea Bass, Tomatoes & Potatoes
Colli Di Poianis Pinot Grigio
WHOLE MEAL RIGATONI
Broccoli Rabe, White Beans & Truffle Infused Sea Salt
Colli di Poianis Chardonnay
Falesco Ferantano, Roschettto
ROSEMARY ROASTED LEG OF LAMB
Balsamic Glaze
Colli DI Poianis Malbec
CANDIED BLOOD ORANGES, PETITE CHOCOLATE TORTE
Moscato, Grappa & Amaro
Reservations can be made calling 845-647-3000. More information about Aroma Thyme can be found online at www.aromathymebistro.com.
Monday, March 10, 2008
Excuse Me Bartender, What’s the Governor Drinking?
We all know the Elliot Spitzer’s story by now. He cracked down on Wall Street, all kinds of crime, he sent the liquor authority scrambling, and of course prostitution. He seemed like a no nonsense kind of guy. Well what happened? Did he think he was above the law, or too sneaky to get caught.
Some New York State bars are transforming their drink menus. This is the best way to poke fun at the governor and make money according to bar owners.
In New York City, SAPA, was serving up Client #9 and a Horny Hypocrite.
In Ellenville, Aroma Thyme Bistro took a shot of this as well. “We are working a sex scandal drink menu. Drinks with such names as 80K Cocktail, Governor’s Gal, The 5x5 105 Martini and The Ashley Spitzer”, explained owner Marcus Guiliano. “It gives people a good laugh or two”.
A bartending job may be in the ex-governor’s future. It is a great place to meet women, especially for a lot less money.
Some New York State bars are transforming their drink menus. This is the best way to poke fun at the governor and make money according to bar owners.
In New York City, SAPA, was serving up Client #9 and a Horny Hypocrite.
In Ellenville, Aroma Thyme Bistro took a shot of this as well. “We are working a sex scandal drink menu. Drinks with such names as 80K Cocktail, Governor’s Gal, The 5x5 105 Martini and The Ashley Spitzer”, explained owner Marcus Guiliano. “It gives people a good laugh or two”.
A bartending job may be in the ex-governor’s future. It is a great place to meet women, especially for a lot less money.
Friday, March 7, 2008
March 2008 Award Winning Wine List
WHITE WINE HALF BOTTLES
CHARDONNAY, Macon Blanc, Laboure Roi 2003 $16
Burgundy, France
CHARDONNAY, Chablis, Drouhin 2003 $18
Chablis, France
CHARDONNAY, Puligny-Montrachet, Giradin Vieilles Vignes 2005 $38
Burgundy, France
CHARDONNAY, Evans & Tate 2004 $22
Margaret River, Australia
CHARDONNAY, Pine Ridge Dijon Clones 2003 $25
Carneros, Napa, California
CHARDONNAY, Grgich Hills 2004 $40
Napa Valley, California
VIOGNIER, Fess Parker 2004 $22
Santa Barbara County, California
SAUVIGNON BLANC, Crossings 2005 $16
Marlborough, New Zealand
ZIND, Zind Humbrecht 2004 $32
Alsace, France
CHAMPAGNE, Veuve Clicquot Yellow Label Brut (NV) $40
Reims, France
CHAMPAGNE, Veuve Clicquot Demi-Sec (NV) $40
Reims, France
MOSCATO di Asti, Michele Chiarlo, Nivole (NV) $19
Asti, Italy
MOSCATO, Mionetto il (NV) $18
Veneto, Italy
PINOT GRIGIO, Vigna Baldo 2005 $16
Umbria, Italy
Sparkling SHIRAZ, Peter Rumball (NV) $24
Coonawarra, Australia
RED HALF BOTTLES
MERLOT, Pine Ridge Crimson Creek 2001 $23
Napa Valley, California
MERLOT, MacRostie 1999 $23
Carneros, Napa Valley, California
PINOT NOIR Calera Mills Vineyard, Mt. Harlan 2002 $39
Napa Valley, California
PINOT NOIR, Domaine Drouhin 2004 $36
Dry Creek Valley, California
PINOT NOIR, Sinesky Los Carneros 2005 $39
Napa Valley, California
CABERNET SAUVIGNON, Dry Creek 2003 $22
Napa Valley, California
CABERNET SAUVIGNON, Merryvale Starmont 2002 $24
Oakville, Napa Valley, California
CABERNET SAUVIGNON, Grgich Hills 2001 $49
Napa Valley, California
CABERNET SAUVIGNON, Turnbull 2003 $38
Oakville, Napa Valley, California
CABERNET SAUVIGNON, Stag’s Leap Artemis 2004 $49
Napa Valley, California
CABERNET SAUVIGNON, MERLOT & PETIT VERDOT
Ridge Home Ranch 2002 $49
Santa Cruz, California
SYRAH, Clos LaChance 2003 $21
Central Coast, California
ZINFANDEL, Grgich Hills 2002 $31
Napa Valley, California
ZINFANDEL, Cline Ancient Vine 2005 $22
Contra Costa County, California
OPUS ONE, Mondavi-Rothschild 1997 $150
Napa Valley, California
PREMIERE COTES DU BORDEAUX, Chateau Carignan 2001 $22
Bordeaux, France
GRAVES, Chateau Puy Boyrein 2004 $22
Bordeaux, France
CHIANTI, Castello di Bossi, Classico 2001 $22
Chianti, Tuscany
MERLOT, Lazio, Falesco Montiano 2001 $37
Lazio, Italy
AMARONE, Allegrini 2000 $65
Valpolicella, Italy
SHIRAZ, d’Arenberg, The Dead Arm 2004 $61
McLaren Vale, Italy
SPARKLING
CHAMPAGNE, Veuve Clicquot, Yellow Brand Brut NV ½ Bottle $40
Reims, France
CHAMPAGNE, Veuve Clicquot Demi-Sec NV ½ Bottle $40
Reims, France
CHAMPAGNE, Heidsieck & Co Monopole Rose NV $69
Epernay, France
CHAMPAGNE, Veuve Clicquot, Yellow Label Brut NV $80
Reims, France
CHAMPAGNE, Jacquart, La Cuvee Nomaine 1988 $130
Reims, France
CHAMPAGNE, Perrier Jouet, Fleur de Champagne 1996 $160
Epernay, France
CHAMPAGNE, Veuve Clicquot, La Grande Dame 1996 $180
Reims, France
CHAMPAGNE, Taittinger, Comtes de Champagne 1998 $195
Reims, France
CHAMPAGNE, Krug, Brut 1995 $295
Reims, France
CHAMPAGNE, Roederer, Cristal Brut 2000 $295
Reims, France
CHAMPAGNE, Roederer, Cristal Rose 1995 $675
Reims, France
MOSCATO, Michele Chiarlo Nivole NV ½ Bottle $19
Asti, Italy
MOSCATO, Mionetto il NV ½ Bottle $18
Veneto, Italy
MOSCATO, Two Hands Moscato 2006 500ml $35
Barossa, Australia
PROSECCO, Zardetto NV ¼ Bottle $9
Valdobbiadene, Italy
PROSECCO, Rustico NV $29
Valdobbiadene, Italy
PROSECCO, Mionetto Brut NV $29
Valdobbiadene, Italy
PROSECCO, Sergio MO NV $36
Valdobbiadene, Italy
PROSECCO, Perlage Riva Moretta Frizzante NV $29
Valdobbiadene, Italy
PROSECCO, Bellussi NV $32
Valdobbiadene, Italy
PROSECCO, Coli di Manza (the worlds only biodynamic Prosecco) NV $39
Valdobbiadene, Italy
SAUMUR , Bouvet (Chenin Blanc) NV $32
Loire Valley, France
SPARKLING SHIRAZ, Peter Rumball NV ½ Bottle $24
Coonawarra, Australia
WHITE WINES, Chardonnay, Pinot Grigio & Chenin Blanc
Chardonnay - Chardonnay is a white wine which can range from clean and crisp with a hint of varietal flavor to rich and complex oak-aged wines. Chardonnay typically balances fruit, acidity and texture. This varietal goes well with everything from fish and poultry to cheeses, spicy foods and nut sauces.
H CHARDONNAY, Chablis Drouhin 2005 ½ Bottle $23
Burgundy, France
180 CHARDONNAY, Meursault, Joseph Matrot Les Chevaliers 2002 $60
Burgundy, France
H CHARDONNAY, Evans and Tate, Margaret River 2003 ½ Bottle $16
Western Australia
H CHARDONNAY, Pine Ridge, Dijon Clones 2003 ½ Bottle $25
Carneros, Napa, California
700 CHARDONNAY, Benziger 2004 $36
Los Carneros, California
192 CHARDONNAY, Sonoma Cutrer 2004 $45
Russian River Ranches, California
182 CHARDONNAY, Fess Parker, Ashley’s Vineyard 2005 $55
Santa Barbara, California
194 CHARDONNAY, Chateau Potelle, Mt. Veeder 2005 $59
Napa Valley, California
196 CHARDONNAY, Foxen Tinaquaic Vineyard 2006 $59
Santa Maria Valley, California
H CHARDONNAY, Grgich Hills 2004 ½ Bottle $40
Napa Valley, California
175 CHARDONNAY, Kistler, Les Noisetiers 2004 $96
Sonoma County, California
191 CHARDONNAY, Chalk Hill Estate 2004 $72
Sonoma County, California
The Chenin Blanc grape is best known for its use in the Loire Valley of France. There, it is used to make Vouvray. It is also planted in the Central Valley area of California. Chenin Blanc is a white grape that produces crisp, balanced wine that ages well.
Chenin Blanc tends to taste of apples, pears, tropical fruits. It tends to be dry to semi-dry, and goes well with chicken, seafood, and fish. It can age for 2-5 years. It should be served at 48F.
500 CHENIN BLANC, Origine Selections 2005 $29
Loire Valley, France
Pinot Gris (Pinot Grigio) - The low acidity of this white varietal helps produce rich, lightly perfumed wines that are often more colorful than other whites. The best ones have pear and spice-cake flavors.
WBG PINOT GRIGIO, DeCanal 2006 $24
Veneto, Italy
H PINOT GRIGIO, Vigna Baldo 2005 ½ Bottle $16
Umbria, Italy
WHITE WINES, Viognier, Riesling & Gewurztraminer
Viognier was a rare type of grape brought to Condrieu, on the northern Rhône, over 2,000 years ago by the Greeks or Romans. It was only planted in California a mere 20 years ago. It is now predominantly found in the Rhône valley and California. Viognier is extremely difficult to grow and therefore is only used by few vineyards. Viognier is becoming a favored white wine, as its depth of character and complexity is greater than the current white favorite, Chardonnay. Viognier is noted for spice, floral, citrus, apricot, apple and peach flavors. It typically produces medium bodied wines with relatively high acids and fruit.
500 VIOGNIER, Punta Pays 2006 $28
Maipo Valley, Argentina
800 VIOGNIER, Fess Parker 2005 $40
Santa Barbara County, California
H VIOGNIER, Fess Parker 2004 ½ Bottle $22
Santa Barbara County, California
Riesling - Rieslings are white wines known for their floral perfume. Depending on where they're made, they can be crisp and bone-dry, full-bodied and spicy or luscious and sweet. The flavor is often of peaches, apricots, honey, and apples and pairs well with duck, pork, and roast vegetables.
500 RIESLING, Louis Sipp 2003 $34
Alsace, France
500 RIESLING, Zind Humbrecht Turckheim 2004 $56
Alsace, Franc
500 RIESLING, Royal Rheingau, RRR 2004 $29
Rheingau, Germany
600 RIESLING, Dr. Konstantin Frank Semi-Dry 2006 $34
Finger Lakes, NY
600 RIESLING, Soho Cellars NV $25
New York State
Gewurztraminer - Gewurztraminer is a white grape that produces distinctive wines rich in spicy aromas and full flavors, ranging from dry to sweet. Smells and flavors of litchi nuts, gingerbread, vanilla, grapefruit, and honeysuckle come out of this varietal. It is often a popular choice for Asian cuisines and pork-based sausages.
WBG GEWURZTRAMINER, Robertson Winery 2006 $26
Robertson Valley, S Africa
WHITE WINES, Sake & Sauvignon Blanc
Sake is, at its simplest, a concoction of rice, water, and mold. Because of this, the type of rice used, the purity of the water, and other basic quality standards make a huge difference in the type of sake created. The rice is often polished down, removing the surface imperfections. This polishing also removes fatty acids - some companies claim the more fatty acids removed, the less of a hangover the drinker gets.
WBG SAKE, NIGORI (unfiltered) Momokawa, Pearl NV 750ml $29
Oregon
700 SAKE, NIGORI Snow Beauty NV 300ml $19
Japan
700 SAKE, NIGORI Murai Family, Genshu NV 720ml $43
Japan
700 SAKE, JUNMAI Hakushika, Fresh & Light NV 300ml $19
Japan
WBG SAKE, JUNMAI GINJO Momokawa, Diamond NV 750ml $29
Oregon
700 SAKE, JUNMAI GINJO Murai Family, Tanrei NV 720ml $45
Japan
700 SAKE, JUNMAI DAIGINJO Hakushika NV 300ml $37
Japan
Sauvignon Blanc has been used for centuries in France, and came to California in 1878. In the US it is sometimes called "Fumé Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon Blanc.
Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon Blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with seafood and chicken. It will stand up to thick sauces and stews. And is great cocktail wine.
WBG SAUVIGNON BLANC, Manta 2006 $29
Central Valley, Chile
800 SAUVIGNON BLANC, Discovery 2006 $32
Marlborough, New Zealand
800 SAUVIGNON BLANC, Babich 2006 $32
Marlborough, New Zealand
800 SAUVIGNON BLANC, Selaks 2006 $32
Marlborough, New Zealand
800 SAUVIGNON BLANC, White Haven 2006 $36
Marlborough, New Zealand
800 SAUVIGNON BLANC, Highfield 2006 $39
Marlborough, New Zealand
193 SAUVIGNON BLANC, Rudd Oakville 2005 $59
Napa Valley, California
190 SAUVIGNON BLANC, Cakebread 2006 $59
Napa Valley, California
500 SAUVIGNON BLANC, SEMILLON & MUSCADELLE
Chateau Haut-Pasquet 2005 $29
Bordeaux, France
WHITE WINES, Vermintino, Torrontes, Muscadet, Albarino, Alsace & Brachetto
Vermentino is a late-ripening white grape originating in Spain or Madeira, or perhaps Portugal, and now widely planted in Corsica, Sardinia, and the coastal arc running from Tuscany through Liguria and into southern France, around Nice (where it is known as Rolle). It is thought to be related to the Malvasia variety and to have been have been brought to Italy in the fifteenth century during the period of Spanish domination.
800 VERMENTINO, Argiolas Costamolino 2005 $31
Sardinia, Italy
Torrontes is the characteristic white wine grape of Argentina, producing fresh, aromatic white wines.
TORRONTES, Santa Julia 2005 $29
Mendoza, Argentina
Muscadet is a type of dry French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region neighboring the Brittany Region. More Muscadet is produced than any other Loire wine.
In terms of tastes Muscadet tends toward bright citrus (lemon, lime) and mineral notes.
500 MUSCADET, Domaine Saupin, de Sevre et Maine 2005 $26
Loire Valley, France
The Albarino grape is noted for its distinctive aroma, suggesting crisp apricot and peach. The wine produced is unusually light, and generally high in acidity.
500 ALBARINO, Rias Baixas, Salneval 2005 $24
Valle Del Salnes, Spain
Alsatian wine has a long history. The wine producing region of Alsace in France primarily produces white wines. Its wines, which have a strong Germanic influence. Both dry and sweet white wines are produced, and are often made from aromatic grapes varieties.
H AUXERROIS, CHARDONNAY & PINOT GRIS
Zind, Zind Humbrecht 2004 ½ Bottle $32
Alsace, France
500 PINOT de Alsace, Bott-Geyl 2005 $36
(Pinot Blanc, Pinot Auxerrois, Pinot Gris & Pinot Noir)
Alsace, France
Brachetto is a grape variety found in Piedmont, Italy which is used to make both red and rosé wines.
The most notable wine here is the red Brachetto d'Acqui DOCG which is made in both still and spumante (fully sparkling) versions.
BRACHETTO D’ ACQUI, Banfi, Rosa Regale (sparking rose) 2005 ¼ Bottle $9
Acqui, Italy
Grechetto is an Italian wine grape of Greek origins. The grape is planted throughout central Italy, particularly in the Umbria region where it is used in the Denominazione di origine controllata (DOC) wine Orvieto. It is primarily a blending grape, though some varietal wine is also produced. Grechetto is commonly blended with Chardonnay, Malvasia, Trebbiano and Verdello.
GRECHETTO, Franco Todini 2004 $24
Umbria, Italy
WHITE WINES, Greenache, Mead, Rose & Roschetto
Grenache Blanc is a variety of white wine grape that is related to the red grape Grenache. It is mostly found in Rhône wine blends. Its wines are characterized by high alcohol and bright acidity, with citrus and or herbaceous notes.
500 GRENACHE BLANC, Domaine Lafage 2005 $24
Cote de Catalan, France
500 GRENACHE BLANC, MARSANNE & ROUSSANE
L’Archet Cuvee Occitane 2005 $44
Languedoc, France
Mead is a fermented alcoholic beverage made of honey, water, and yeast. Meadhing is the practice of brewing honey. Mead is also colloquially known as "honey wine".
600 HONEY MEAD, Honeyrun Elderberry NV $25
California
"Sweet and Delicate on the palate with candied ginger, burnt sugar, and candied dried fruit of pineapple and orange, sweet fruit. On its own, chilled or over ice," Sante Magazine May 2004.
600 LITCHI WINE, VinLiz NV $27
China
700 ROSE, Whitecliff Vineyards (100% Cabernet Sauvignon) NV $25
New York State
500 ROSCHETTO, Falesco Ferantano 2005 $49
Umbria, Italy
Hudson Valley Wine
CAYUGA WHITE, Adair Vineyards 2007 $29
Hudson Valley River Region, New York State
SEYVAL, VIDAL AND VIGNOLES
Adair Vineyards, Dutch Barn White 2006 $29
Hudson Valley River Region, New York State
REGIONAL FRENCH RED WINES
The region of Bordeaux, France is the largest region of wine growing in the world. Bordeaux is made up of five main districts - Medoc, St. Emilion, Pomerol, Graves, and Sauternes. While Medoc and the entire region are best known for their reds ("Clarets"), white wines also have their place. Graves creates dry whites, and Sauternes is known for its sweet whites.
When people just say "Bordeaux wine", they typically mean the classic red blend. The red Bordeaux are created with Cabernet Sauvignon, often blended with Cabernet Franc and Merlot. The color tends to be a garnet/ruby shade. The flavor is typically a light one, with blackberry, black fruits, wood, and other notes. A classic Bordeaux is said to have a "cigar box" aroma to it.
H GRAVES, Chateau Puy Boyrein 2004 $22
Bordeaux, France
H PREMIERES COTES DU BORDEAUX, Chateau Carignan 2001 ½ Bottle $22
Bordeaux, France
130 LISTRAC-MEDOC, Chateau Clarke 2003 $55
Bordeaux, France
41 ST-EMILION, Domaine de Jacques Blanc 2000 $38
Bordeaux, France
203 ST-JULIEN, Chateau Lalande 2000 $60
Bordeaux, France
Burgundy is known as Bourgogne in France, and has a long history in winemaking. Each sub-region of Burgundy is so different from each other that it is hard to address the region as a whole, and to make any sweeping generalities. The flinty, classic Chablis flavor is made solely with Chardonnay grapes, while the freshness of Beaujolais Nouveau comes from the fruity Gamay. From the Cote D’Or (golden slope) comes the worlds most famous and expensive Pinot Noirs and Chardonnays.
153 CHAMBOLLE-MUSIGNY Vincent Giradin, Vieilles Vignes 2003 $87
Burgundy, France
38 GEVREY CHAMBERTIN, Bouchard Aine & Fils 1999 $42
Burgundy, France
152 SAVIGNY LES BEAUNE, Bruno Clair Premier Cru 2002 $108
Burgundy, France
33 GEVRY CHAMBERTIN, Laboure-Roi 2005 $49
Burgundy, France
44 VOLNAY, Bouchard Aine & Fils 1999 $42
Burgundy, France
151 VOLNAY-SANTENOTS, Thierry et Pascale Matrot 2003 $67
Burgundy, France
201 POMMARD, Domaine de la Vougeraie 2005 $90
Burgundy, France
200 GEVREY CHAMBERTIN Dupont Tisserandot Les Cazetiers 2005 $150
Burgundy, France
110 MAZIS-CHAMBERTIN, Maison Champy 2004 $210
Burgundy, France
REGIONAL FRENCH RED WINES
The Rhone Valley is well known for its spicy, fiery red wines, although it does make a very small amount of white and rose wine as well. The Rhone is in the southeast of France, from Vienne to the north to little Riez in the south. Perhaps best known of all Rhone wines is the Hermitage wine, created in the northern section of the Rhone valley.
20 COTES DU RHONE, La Cabotte 2005 $32
Rhone, France
39 CROZES HERMITAGE, J Frelin 2001 $37
Rhone, France
Châteauneuf du Pape: The Châteauneuf du Pape is the most famous Côtes du Rhône wine. The "Coteaux" (slope) of Châteauneuf du Pape is lie between the towns of Orange and Avignon , in one of the most beautiful landscapes of Provence. The Popes used to have their summer residence in Châteauneuf du Pape. The wine is made from Syrah, Grenache and up to 11 other varietals. Mostly Red wines, they tend to be powerful and richly colored.
173 CHATEAUNEUF-DU-PAPE, Chateau De Beaucastel 2003 $155 Rhone, France 112 CHATEAUNEUF-DU-PAPE, Chateau De Beaucastel 2004 $155 Rhone, France
145 CHATEAUNEUF-DU-PAPE, Chateau De Beaucastel 2005 $165
Rhone, France
213 CHATEAUNEUF-DU-PAPE, Louis Bernard 2000 $58
Rhone, France
214 CHATEAUNEUF-DU-PAPE, Domaine Paul Autard 2003 $62 Rhone, France
The Rhone Rangers are a group of winemakers who promote the use of grape varieties from the Rhône Valley in the south of France. They are mostly based in the Central Coast of California and are now organized into a not-for-profit organization for the promotion of wines containing at least 75% of the 22 Rhône grape varieties.
14 SYRAH, GRENACHE & MOURVEDRE
LE CIGARE VOLANT, Bonny Doon 2001 $50
California
115 SYRAH, GRENACHE & MOURVEDRE
LE CIGARE VOLANT, Bonny Doon 1993 $95
California
132 Boekenhoutkloof, The Chocolate Block 2004 $90
Western Cape, South Africa
REGIONAL FRENCH RED WINES
29 SYRAH, GRENACHE & CINSAULT
Chemin Moscow 2004 $45
Vin de Pays D’ oc, France
25 GRENACHE, SYRAH, CARIGNAN, MOURVEDRE & CINSAULT
L’Archet 2005 $39
Vin de Pays D’ oc, France
Minervois is an AOC in the Languedoc-Roussillon wine region. The wines of the Minervois appellation are red and are produced from Carignan (which can account for no more than 40% of the blend), Grenache, Lladoner Pelut, Mourvedre, and Syrah grapes.
36 MINERVOIS, Chateau Oupia, Les Heretiques 2004 $26
Provence, France
ITALIAN RED WINES, Barolo, Brunello & Sagrantino
Barolo is a section of Piedmont, Italy, southwest of Alba. While wine in Italy is timeless, Barolo came about in the 1800s when the Marchesa Giulietta Colbert Falletti started making wine out of Nebbiolo grapes. Nowadays, there are 3,000 acres of Nebbiolo producers in the towns of Barolo, Castiglione Falletto, Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, and Serralunga d'Alba.
140 BAROLO, Marchesi di Barolo 1970 $350
Piedmont, Italy
141 BAROLO, Marchesi di Barolo 1982 $295
Piedmont, Italy
142 BAROLO, Marchesi di Barolo 1988 $275
Piedmont, Italy
211 BAROLO, Michele Chiarlo 1998 $71
Piedmont, Italy
135 BAROLO, Michele Chiarlo 1999 $71
Piedmont, Italy
Brunello is a wine that is made with the Brunello clone of the sangiovese grape, a classic grape of Italy. Brunello wines are aged in oak and often need to age for a while to soften those tannins. There are three types of Brunello wines: Rosso di Montalcino, Brunello di Montalcino & Brunello di Montalcino Riserva
124 BRUNELLO, Belpoggio 2001 $89
Montaleino, Italy
154 BRUNELLO, La Magia Reserva 1997 $106
Montaleino, Italy
136 BRUNELLO, La Magia Reserva 1999 $96
Montaleino, Italy
143 BRUNELLO, Castello Banfi 1999 $139
Montaleino, Italy
113 BRUNELLO, Castello Banfi Summus 2003 $139
Montaleino, Italy
Sagrantino is an Italian grape varietal that is indigenous to the region of Umbria in Central Italy, and makes some of that region's most distinctive wines.
Once made in highly tannic style, today these wines are much lighter and more approachable when young. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, and earth.
17 SANGRANTINO & SANGIOVESE
Montefalco Rosso, Brogal 2003 $35
Umbria, Italy
22 SAGRANTINO, Vignabalbo 2002 $48
Montefalco, Italy
ITALIAN RED WINES, Chianti, Amarone & Montepulciano
Chianti comes from the Chianti region of Tuscany, Italy. Only wines from this region can properly be called Chianti, although some other areas are using the name on their labels. Chianti was first identified as a wine in the 13th century. Its primary red grapes are Sangiovese and Canaiolo.
H CHIANTI (Sangiovese), Castello di Bossi Classico 2001 ½ bottle $22
Tuscany, Italy
125 CHIANTI (Sangiovese), Lucius Reserva 1999 $49
Tuscany, Italy
16 CHIANTI (Sangiovese), Villa Caffagio Chianti Classico 2004 $44
Tuscany, Italy
24 CHIANTI (Sangiovese), Malenchini Ristretto di Ligliano 2005 $29
Chianti, Italy
Amarone della Valpolicella, or Amarone for short, is created in the Venetian region of Italy. Originally there was only one legal region, or DOC, for the Valpolicella name. These wines are made with the Corvina Veronese, Rondinella and Molinara grapes. Two sub-groups emerged, though - recioto, which is a sweet dessert wine, and Amarone, which is a dry red wine with great body.
Both recioto and Amarone are made with grapes that have been dried on racks, bringing out their flavors. In 1991 these two were granted their own DOCs. The land area encompassed by these three DOCs is the same, but the types of wine are quite different.
116 AMARONE, Allegrini 2000 ½ Bottle $65
Valpolicella, Italy
205 Baby AMARONE, Zenato Ripassa 2005 $49
Valpolicella, Italy
Montepulciano is the name of a red grape that is planted in central Italy. It is grown in Tuscany, but it is most widely known for its use in Abruzzi.
163 MONTEPULCIANO, Zaccagnini San Clemente 2001 $68
Abruzzo, Italy
Wines produced from Aglianico tend to be full bodied with firm tannins and high acidity, making this a wine that has aging potential. The rich flavors of the wine make it appropriate for matching with rich meats such as lamb.
41 AGLIANICO, Rivera Castel, Cappellaccio, Riserva 2001 $37
Del Monte, Italy
ITALIAN RED WINES, Super Tuscan
Super Tuscans
The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially Cabernet Sauvignon, making them ineligible for DOC(G) classification under the traditional rules.
In the 1970s Piero Antinori, whose family had been making wine for more than 600 years, decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was the first Super Tuscan, which he named Tignanello, after the vineyard where the grapes were grown. Other winemakers started experimenting with Super Tuscan blends of their own shortly thereafter.
Because these wines did not conform to strict DOC(G) classifications, they were initially labeled as vino da tavola, meaning "table wine," a term ordinarily reserved for lower quality wines. The creation of the Indicazione Geografica Tipica category (technically indicating a level of quality between vino da tavola and DOCG) helped bring Super Tuscans "back into the fold" from a regulatory standpoint.
215 SUPER TUSCAN, Malenchini Bruzzico 2003 $49
Tuscany, Italy
114 SUPER TUSCAN, Casa Di Cornia, L’Amaronto 2000 $49
Tuscany, Italy
144 SUPER TUSCAN, Sette Ponti, Oreno 2003 $225
Tuscany, Italy
165 SUPER TUSCAN, Sette Ponti, Oreno 2004 $250
Tuscany, Italy
RED WINES, Cabernet Sauvignon
Cabernet Sauvignon is the name of both the grape and the wine it produces. Cabernet is known as one of the world's finest red wines, with its depth of complexity and richness of flavour. Other names for this grape and wine are Petit Cabernet, Petit Vidure and Vidure, and in Italy, Uva Francese.
Cabernet is grown all over the world - South America; Australia; Lebanon; Long Island, NY; Northern California; and of course France. The grape is very durable and adapts to various climates well. The two areas of Bordeaux, France that use this grape - Médoc and Graves - have only grown it since the 18th century.
176 CABERNET SAUVIGNON, Axios 2001 $195
Napa Valley California
35 CABERNET SAUVIGNON, Robertson, Bon Cap 2005 $32
South Africa
55 CABERNET SAUVIGNON, Bonterra 1997 3 Liter $140
North Coast, California
13 CABERNET SAUVIGNON, Charles Krug, Yountville 2004 $48
Napa Valley, California
H CABERNET SAUVIGNON, Dry Creek 2003 ½ Bottle $22
Dry Creek Valley, California
146 CABERNET SAUVIGNON, Grgich Hills 2001 ½ Bottle $49
Napa Valley, California
166 CABERNET SAUVIGNON, Joseph Phelps 2004 $72
Napa Valley, California
H CABERNET SAUVIGNON, Merryvale Starmont 2002 ½ Bottle $24
Napa Valley, California
111 CABERNET SAUVIGNON, Pine Ridge Oakville 2002 $125
Napa Valley, California
156 CABERNET SAUVIGNON, Silver Oak, Alexander Valley 2003 $89
Alexander Valley, California
126 CABERNET SAUVIGNON, Stag’s Leap, Artemis 2004 ½ Bottle $48
Napa Valley, California
54 CABERNET SAUVIGNON, Stone Hedge 1997 5 Liter $450
Napa Valley, California
H CABERNET SAUVIGNON, Turnbull 2003 ½ Bottle $38
Oakville, Napa Valley, California
174 CABERNET SAUVIGNON, Worthy Sophia’s Cuvee 2003 $59
Napa Valley, California
123 CABERNET SAUVIGNON & MERLOT Franco Todini Nero Della Cervara 2003 $65
Umbria, Italy
164 CABERNET SAUVIGNON, MERLOT & PETIT VERDOT 2002 $49
Ridge Home Ranch
Santa Cruz, California
27 CABERNET SAUVIGNON, MERLOT & PETIT VERDOT
Rosemount Traditional 2002 $39
South Australia, Australia
2 CABERNET SAUVIGNON, MERLOT & SHIRAZ
Punters Corner Triple Crown 2002 $36
Coonawarra, Australia
RED WINES, Malbec & Merlot
Malbec is a red grape that is popular in Argentina and Chile. While it was once grown in Bordeaux, it use has declined in recent times. This black grape creates a rustic, mid-bodied wine, but is most often used in blending with other wines. In Argentina it is almost the most-planted red grape, and is the third most planted in Chile.
Malbec goes well with pizza, pasta, roast and grilled meats such as chicken, beef or turkey. Malbec can be aged for up to 5 years typically
9 MALBEC, Nieto Senetiner 2005 $29
Mendoza, Argentina
Cabernet Franc is one of the major varieties of red wine grape in Bordeaux. It is mostly grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but is also vinified alone, particularly in Chinon in the Loire.
Cabernet Franc is lighter than Cabernet Sauvignon (of which it is a parent), contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and the style of wine, additional aromas can include tobacco, raspberry, and cassis, sometimes even violets.
31 CABERNET FRANC, Hazlitt Vineyards 2005 $36
Merlot is the name of a red grape which traces its ancestry to the biturica variety. This was brought to France in the first century. The "Merlot" grape was not named as a distinct variety until the 1800s. It is known as a Noble Bordeaux varietal.
Not quite as harsh as other reds, merlot has less tannin than a Cabernet and can therefore be drunk earlier. It is mellow but still complex, a bit chewy. Merlot is known for the flavors of plums, black cherry, violets, and orange. It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate.
H MERLOT, Pine Ridge Crimson Creek 2001 ½ Bottle $23
Napa Valley, California
H MERLOT, MacRostie 1999 ½ Bottle $20
Napa Valley, California
1 MERLOT, Cline Cellars Jacuzzi Vineyards 2004 $39
Sonoma, California
131 MERLOT, Providence 2001 $45
Carneros, California
204 MERLOT, Stag’s Leap 2004 $67 Napa Valley, California
206 MERLOT, Duckhorn 2004 $79
Napa Valley, California
133 MERLOT, Jade Mountain, Paris Vineyard 2000 $63
Mt. Veeder, California
H MERLOT, Falesco, Montiano 2001 ½ Bottle $37
Lazio, Italy
RED WINES, Petite Sirah
The Petite Sirah grape creates a rich red wine. The Petite Sirah grape is separate from the Sirah / Shiraz grape even though the names are similar. The Petite Sirah grape is descended from the Duriff Rhone grape of France. For most of its history, Petite Sirah was only used to blend into other wines. The grape gained a lot of attention in the 1970s because of the general red wine push, and because of its full, tannic taste.
Petite Sirah is predominantly planted in California, where it does well. Petites are anything but petite - they tend to be big, strong, muscular, and, well, purple.
Typical flavors include plum, raspberry, blackberries, and black pepper. The wine tends to go well with stronger meats - game, beef, lamb, and spicy sauces. Petite Sirah can be drunk fresh from the bottle or aged for a more mellow flavor - its high tannin content makes long aging worthwhile.
7 PETITE SIRAH, Frey Vineyards 2003 $32
Redwood Valley, Mendocino, California
19 PETITE SIRAH, David Bruce 2004 $39
Central Coast, California
6 PETITE SIRAH, Epiphany, Rodney’s Vineyard 2003 $39
Santa Barbara, California
It was only recently, in the early 1990s, that Pinot Noir began to be grown in quantity in California, Oregon, Australia and New Zealand. Pinot Noir grows best in cool climates. It is known as an extremely difficult grape to grow and to make into wine.
A Pinot Noir's color can be any of a range of colors - from cherry red to purple-red and even brown as the wine ages. Typical flavors include earth, leather, vanilla (from the oak), and jam ... the fruity flavors of the jam often taste like raspberry, strawberry, and plum.
Pinot is the great alternative red because it is both light in body and full flavored. Pinot Noir can go well with almost anything, salmon, pasta, beef & game. While some pinot noirs are meant to be drunk immediately, a fine Pinot Noir can easily age for 10 years or more.
H PINOT NOIR, Calera Mills Vineyard, Mt. Harlan 2002 ½ Bottle $41
Napa Valley, California
30 PINOT NOIR, Dr. Konstantin Frank Fluer NV $38
Finger Lakes New York
104 PINOT NOIR, Calera Mills Vineyard, Mt Harlan 2002 $80
Napa Valley, California
H PINOT NOIR, Domaine Drouhin 2004 ½ Bottle $36
Willamette Valley, Oregon
H PINOT NOIR, Sinesky Los Carneros 2005 ½ Bottle $39
Napa Valley, California
120 PINOT NOIR, David Bruce 2004 $82
Santa Maria Valley, California
162 PINOT NOIR, Sinesky Los Carneros Four Vineyards 2004 $82
Napa Valley, California
Up PINOT NOIR, Organic Vintners 2006 $39
Mendocino, California
210 PINOT NOIR, Melville Santa Rita Hills 2005 $57
Santa Rita, California
102 PINOT NOIR, Melville, Carrie’s Vineyard 2005 $81
Santa Rita, California
RED WINES, Tempranillo, Bobal & Priorat
Tempranillo is a variety of black grape widely grown to make full-bodied red wines in its native Spain. It is the main grape used in Rioja, and is often referred to as Spain's "noble grape". Its name is the diminutive of the Spanish temprano, a reference to the fact that it ripens several weeks earlier than most Spanish red grapes.
Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. The wines are ruby red in color, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb.
23 TEMPRANILLO, Santa Julia, Organica 2006 $31
Mendoza, Australia
40 TEMPRANILLO, Ardales Noble 2004 $34
Castilla, Spain
43 TEMPRANILLO, Vina Mayor Crianza 1999 $29
Ribera Del Duero, Spain
121 TEMPRANILLO, Vina Mayor Reserva 1996 $76
Rivera Del Duero, Spain
21 TEMPRANILLO, Cosme Palacio y Hermanos 2001 $36
Rioja, Spain
Priorat is county in Catalonia, Spain. "Priorat històric," produces the famous and prestigious wine of the Denominación de Origen Calificada Priorat. Wines from elsewhere in the county are denominated as Montsant.
171 GENACHE, CARIGNAN, CABERNET SAUVIGNON, SYRAH & MERLOT
PRIORAT, Rotllan Torra, Tirant 2003 $180
Priorat, Spain
Bobal is native to the Utiel-Requena region in Valencia, Spain. The name derives from the Latin bovale, in reference to the shape of a bull’s head. It is grown predominantly in the Utiel-Requena DO where it represents about 90% of all vines grown.
According to the data from the Spanish Vine Registry (Registro Vitícola Español) of 31 July 2004, Bobal is the third most planted variety in Spain with 90,000 ha (8%), coming behind Airén 305,000 ha (27%) and Tempranillo 190,000 (17%).
160 BOBAL, Mustiguillo Quincha Corral 2004 $112
Utiel-Requena, Spain
RED WINES, Shiraz & Syrah
Shiraz and Syrah are both names for the same red wine grape. This grape is most definitely NOT the same as Petit Sirah, a different red wine grape grown mostly in California.
The Shiraz / Syrah grape is called Syrah in the US, France and many countries. In Australia it is called Shiraz, where it is considered the finest red wine grown there. Shiraz is certainly the most widely planted red grape in Australia. Now that Shiraz has become well known and popular, some wineries in the US who are making an "Australian style wine" with this grape are calling their wines Shiraz as well.
Shiraz goes very well with beef and other hearty foods. It also goes well with Indian, Mexican, and other spicy foods.
H SYRAH, Clos LaChance 2003 ½ Bottle $21
Central Coast, California
39 SYRAH, Benziger 2002 $36
California
5 SYRAH, Turnbull, Oakville Estate 2003 $59
Napa Valley, California
155 SYRAH, A Donkey and Goat, Vidmar Vineyard 2004 $63
Yorkville Highlands, California
161 SYRAH, Jade Mountain, Paras Vineyard 1999 $68
Mt. Veeder, California
101 SYRAH, Pax, Adler’s Spring 2004 $180
Mendocino, California
8 SYRAH, Foxen, Williamson-Dore Vineyard 2004 $72
Santa Inez Valley, California
4 SHIRAZ, Jacob’s Creek, Reserve 2003 $45
South Australia, Australia
34 SHIRAZ, Pirramimma 2003 $45
McLaren Vale, Australia
12 SHIRAZ, Torbreck, Woodcutters 2004 $42
Barossa Valley, Australia
150 SHIRAZ, d’Arenberg, The Dead Arm 2004 ½ Bottle $61
McLauren Vale, Australia
18 SHIRAZ, Cimicky, Trumps 2004 $39
Barossa Valley, Australia
170 SHIRAZ, Two Hands, Lily’s Garden 2004 $96
Mc Lauren Vale, Australia
216 SHIRAZ, Hently Farm, The Beauty 2005 $120
Barossa, Australia
103 SHIRAZ, Clos Otto 2005 $180
Barossa Valley, Australia
11 SYRAH, Mas Des Avelans 2005 $34
Vin de Pays du Gard, France
RED WINES, Syrah Blends & Zinfandel
26 SYRAH & CABERNET SAUVIGNON
Kuyen, Alvaro Espinoza Duran 2004 $40
Maipo Valley, Chile
3 SHIRAZ, CABERNET SAUVIGNON & MERLOT
Robin Vale 2002 $36
North West Victoria, Australia
Red Zinfandel is an "American Classic" wine. It was even originally thought to be made of native Californian grapes. Research has now shown that the zinfandel grape originated in Italy, but this wine is now primarily grown in California. Zinfandel grows its best in cool, coastal locations.
The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with "typical American" food - pizza, burgers, etc. It's hearty enough to match up with thick red sauces.
H ZINFANDEL, Ggrich Hills 2003 ½ Bottle $31
Napa Valley, California
10 ZINFADEL, Coates 2003 $36
Humbolt County, California
37 ZINFANDEL, Rancho Zabacho Sonoma Heritage Vines 2005 $39
Sonoma, California
212 ZINFANDEL, Chateau Potelle, VGS 2004 $68
Mt. Veeder, Napa, California
RED WINES, Carmenere & Grenache
The Carménère grape is a wine grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot.
Now rarely found in France, the world's largest area planted with this variety is in Chile in South America, with more than 4,000 Hectares (2006) cultivated in the Central Valley. As such, Chile produces the vast majority of Carménère wines available today and as the Chilean wine industry grows, more experimentation is being carried out on Carménère's potential as a blending grape, especially with Cabernet Sauvignon.
Carménère wine has a deep red color and aromas found in red fruits, spices and berries. The tannins are gentler and softer than hose in Cabernet Sauvignon and it is a medium body wine.
WBG CARMENERE, Morande Limited Edicion 2002 $32
Maipo Valley, Chile
122 CARMENERE, CABERNET SAUVIGNON & SYRAH
Antiyal, Alvaro Espinoza Duran 2003 $73
Maipo Valley, Chile
Grenache is probably the most widely planted variety of red wine grape in the world. It ripens late, so needs hot, dry conditions such as those found in Spain and in the south of France. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and color, and is usually blended with other varieties such as Syrah, Carignan and Cinsault.
Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah and Mourvèdre.
32 GRANACHA (Grenache), Menguante Old Vines 2005 $31
Carinena, Spain
CHARDONNAY, Macon Blanc, Laboure Roi 2003 $16
Burgundy, France
CHARDONNAY, Chablis, Drouhin 2003 $18
Chablis, France
CHARDONNAY, Puligny-Montrachet, Giradin Vieilles Vignes 2005 $38
Burgundy, France
CHARDONNAY, Evans & Tate 2004 $22
Margaret River, Australia
CHARDONNAY, Pine Ridge Dijon Clones 2003 $25
Carneros, Napa, California
CHARDONNAY, Grgich Hills 2004 $40
Napa Valley, California
VIOGNIER, Fess Parker 2004 $22
Santa Barbara County, California
SAUVIGNON BLANC, Crossings 2005 $16
Marlborough, New Zealand
ZIND, Zind Humbrecht 2004 $32
Alsace, France
CHAMPAGNE, Veuve Clicquot Yellow Label Brut (NV) $40
Reims, France
CHAMPAGNE, Veuve Clicquot Demi-Sec (NV) $40
Reims, France
MOSCATO di Asti, Michele Chiarlo, Nivole (NV) $19
Asti, Italy
MOSCATO, Mionetto il (NV) $18
Veneto, Italy
PINOT GRIGIO, Vigna Baldo 2005 $16
Umbria, Italy
Sparkling SHIRAZ, Peter Rumball (NV) $24
Coonawarra, Australia
RED HALF BOTTLES
MERLOT, Pine Ridge Crimson Creek 2001 $23
Napa Valley, California
MERLOT, MacRostie 1999 $23
Carneros, Napa Valley, California
PINOT NOIR Calera Mills Vineyard, Mt. Harlan 2002 $39
Napa Valley, California
PINOT NOIR, Domaine Drouhin 2004 $36
Dry Creek Valley, California
PINOT NOIR, Sinesky Los Carneros 2005 $39
Napa Valley, California
CABERNET SAUVIGNON, Dry Creek 2003 $22
Napa Valley, California
CABERNET SAUVIGNON, Merryvale Starmont 2002 $24
Oakville, Napa Valley, California
CABERNET SAUVIGNON, Grgich Hills 2001 $49
Napa Valley, California
CABERNET SAUVIGNON, Turnbull 2003 $38
Oakville, Napa Valley, California
CABERNET SAUVIGNON, Stag’s Leap Artemis 2004 $49
Napa Valley, California
CABERNET SAUVIGNON, MERLOT & PETIT VERDOT
Ridge Home Ranch 2002 $49
Santa Cruz, California
SYRAH, Clos LaChance 2003 $21
Central Coast, California
ZINFANDEL, Grgich Hills 2002 $31
Napa Valley, California
ZINFANDEL, Cline Ancient Vine 2005 $22
Contra Costa County, California
OPUS ONE, Mondavi-Rothschild 1997 $150
Napa Valley, California
PREMIERE COTES DU BORDEAUX, Chateau Carignan 2001 $22
Bordeaux, France
GRAVES, Chateau Puy Boyrein 2004 $22
Bordeaux, France
CHIANTI, Castello di Bossi, Classico 2001 $22
Chianti, Tuscany
MERLOT, Lazio, Falesco Montiano 2001 $37
Lazio, Italy
AMARONE, Allegrini 2000 $65
Valpolicella, Italy
SHIRAZ, d’Arenberg, The Dead Arm 2004 $61
McLaren Vale, Italy
SPARKLING
CHAMPAGNE, Veuve Clicquot, Yellow Brand Brut NV ½ Bottle $40
Reims, France
CHAMPAGNE, Veuve Clicquot Demi-Sec NV ½ Bottle $40
Reims, France
CHAMPAGNE, Heidsieck & Co Monopole Rose NV $69
Epernay, France
CHAMPAGNE, Veuve Clicquot, Yellow Label Brut NV $80
Reims, France
CHAMPAGNE, Jacquart, La Cuvee Nomaine 1988 $130
Reims, France
CHAMPAGNE, Perrier Jouet, Fleur de Champagne 1996 $160
Epernay, France
CHAMPAGNE, Veuve Clicquot, La Grande Dame 1996 $180
Reims, France
CHAMPAGNE, Taittinger, Comtes de Champagne 1998 $195
Reims, France
CHAMPAGNE, Krug, Brut 1995 $295
Reims, France
CHAMPAGNE, Roederer, Cristal Brut 2000 $295
Reims, France
CHAMPAGNE, Roederer, Cristal Rose 1995 $675
Reims, France
MOSCATO, Michele Chiarlo Nivole NV ½ Bottle $19
Asti, Italy
MOSCATO, Mionetto il NV ½ Bottle $18
Veneto, Italy
MOSCATO, Two Hands Moscato 2006 500ml $35
Barossa, Australia
PROSECCO, Zardetto NV ¼ Bottle $9
Valdobbiadene, Italy
PROSECCO, Rustico NV $29
Valdobbiadene, Italy
PROSECCO, Mionetto Brut NV $29
Valdobbiadene, Italy
PROSECCO, Sergio MO NV $36
Valdobbiadene, Italy
PROSECCO, Perlage Riva Moretta Frizzante NV $29
Valdobbiadene, Italy
PROSECCO, Bellussi NV $32
Valdobbiadene, Italy
PROSECCO, Coli di Manza (the worlds only biodynamic Prosecco) NV $39
Valdobbiadene, Italy
SAUMUR , Bouvet (Chenin Blanc) NV $32
Loire Valley, France
SPARKLING SHIRAZ, Peter Rumball NV ½ Bottle $24
Coonawarra, Australia
WHITE WINES, Chardonnay, Pinot Grigio & Chenin Blanc
Chardonnay - Chardonnay is a white wine which can range from clean and crisp with a hint of varietal flavor to rich and complex oak-aged wines. Chardonnay typically balances fruit, acidity and texture. This varietal goes well with everything from fish and poultry to cheeses, spicy foods and nut sauces.
H CHARDONNAY, Chablis Drouhin 2005 ½ Bottle $23
Burgundy, France
180 CHARDONNAY, Meursault, Joseph Matrot Les Chevaliers 2002 $60
Burgundy, France
H CHARDONNAY, Evans and Tate, Margaret River 2003 ½ Bottle $16
Western Australia
H CHARDONNAY, Pine Ridge, Dijon Clones 2003 ½ Bottle $25
Carneros, Napa, California
700 CHARDONNAY, Benziger 2004 $36
Los Carneros, California
192 CHARDONNAY, Sonoma Cutrer 2004 $45
Russian River Ranches, California
182 CHARDONNAY, Fess Parker, Ashley’s Vineyard 2005 $55
Santa Barbara, California
194 CHARDONNAY, Chateau Potelle, Mt. Veeder 2005 $59
Napa Valley, California
196 CHARDONNAY, Foxen Tinaquaic Vineyard 2006 $59
Santa Maria Valley, California
H CHARDONNAY, Grgich Hills 2004 ½ Bottle $40
Napa Valley, California
175 CHARDONNAY, Kistler, Les Noisetiers 2004 $96
Sonoma County, California
191 CHARDONNAY, Chalk Hill Estate 2004 $72
Sonoma County, California
The Chenin Blanc grape is best known for its use in the Loire Valley of France. There, it is used to make Vouvray. It is also planted in the Central Valley area of California. Chenin Blanc is a white grape that produces crisp, balanced wine that ages well.
Chenin Blanc tends to taste of apples, pears, tropical fruits. It tends to be dry to semi-dry, and goes well with chicken, seafood, and fish. It can age for 2-5 years. It should be served at 48F.
500 CHENIN BLANC, Origine Selections 2005 $29
Loire Valley, France
Pinot Gris (Pinot Grigio) - The low acidity of this white varietal helps produce rich, lightly perfumed wines that are often more colorful than other whites. The best ones have pear and spice-cake flavors.
WBG PINOT GRIGIO, DeCanal 2006 $24
Veneto, Italy
H PINOT GRIGIO, Vigna Baldo 2005 ½ Bottle $16
Umbria, Italy
WHITE WINES, Viognier, Riesling & Gewurztraminer
Viognier was a rare type of grape brought to Condrieu, on the northern Rhône, over 2,000 years ago by the Greeks or Romans. It was only planted in California a mere 20 years ago. It is now predominantly found in the Rhône valley and California. Viognier is extremely difficult to grow and therefore is only used by few vineyards. Viognier is becoming a favored white wine, as its depth of character and complexity is greater than the current white favorite, Chardonnay. Viognier is noted for spice, floral, citrus, apricot, apple and peach flavors. It typically produces medium bodied wines with relatively high acids and fruit.
500 VIOGNIER, Punta Pays 2006 $28
Maipo Valley, Argentina
800 VIOGNIER, Fess Parker 2005 $40
Santa Barbara County, California
H VIOGNIER, Fess Parker 2004 ½ Bottle $22
Santa Barbara County, California
Riesling - Rieslings are white wines known for their floral perfume. Depending on where they're made, they can be crisp and bone-dry, full-bodied and spicy or luscious and sweet. The flavor is often of peaches, apricots, honey, and apples and pairs well with duck, pork, and roast vegetables.
500 RIESLING, Louis Sipp 2003 $34
Alsace, France
500 RIESLING, Zind Humbrecht Turckheim 2004 $56
Alsace, Franc
500 RIESLING, Royal Rheingau, RRR 2004 $29
Rheingau, Germany
600 RIESLING, Dr. Konstantin Frank Semi-Dry 2006 $34
Finger Lakes, NY
600 RIESLING, Soho Cellars NV $25
New York State
Gewurztraminer - Gewurztraminer is a white grape that produces distinctive wines rich in spicy aromas and full flavors, ranging from dry to sweet. Smells and flavors of litchi nuts, gingerbread, vanilla, grapefruit, and honeysuckle come out of this varietal. It is often a popular choice for Asian cuisines and pork-based sausages.
WBG GEWURZTRAMINER, Robertson Winery 2006 $26
Robertson Valley, S Africa
WHITE WINES, Sake & Sauvignon Blanc
Sake is, at its simplest, a concoction of rice, water, and mold. Because of this, the type of rice used, the purity of the water, and other basic quality standards make a huge difference in the type of sake created. The rice is often polished down, removing the surface imperfections. This polishing also removes fatty acids - some companies claim the more fatty acids removed, the less of a hangover the drinker gets.
WBG SAKE, NIGORI (unfiltered) Momokawa, Pearl NV 750ml $29
Oregon
700 SAKE, NIGORI Snow Beauty NV 300ml $19
Japan
700 SAKE, NIGORI Murai Family, Genshu NV 720ml $43
Japan
700 SAKE, JUNMAI Hakushika, Fresh & Light NV 300ml $19
Japan
WBG SAKE, JUNMAI GINJO Momokawa, Diamond NV 750ml $29
Oregon
700 SAKE, JUNMAI GINJO Murai Family, Tanrei NV 720ml $45
Japan
700 SAKE, JUNMAI DAIGINJO Hakushika NV 300ml $37
Japan
Sauvignon Blanc has been used for centuries in France, and came to California in 1878. In the US it is sometimes called "Fumé Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon Blanc.
Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon Blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with seafood and chicken. It will stand up to thick sauces and stews. And is great cocktail wine.
WBG SAUVIGNON BLANC, Manta 2006 $29
Central Valley, Chile
800 SAUVIGNON BLANC, Discovery 2006 $32
Marlborough, New Zealand
800 SAUVIGNON BLANC, Babich 2006 $32
Marlborough, New Zealand
800 SAUVIGNON BLANC, Selaks 2006 $32
Marlborough, New Zealand
800 SAUVIGNON BLANC, White Haven 2006 $36
Marlborough, New Zealand
800 SAUVIGNON BLANC, Highfield 2006 $39
Marlborough, New Zealand
193 SAUVIGNON BLANC, Rudd Oakville 2005 $59
Napa Valley, California
190 SAUVIGNON BLANC, Cakebread 2006 $59
Napa Valley, California
500 SAUVIGNON BLANC, SEMILLON & MUSCADELLE
Chateau Haut-Pasquet 2005 $29
Bordeaux, France
WHITE WINES, Vermintino, Torrontes, Muscadet, Albarino, Alsace & Brachetto
Vermentino is a late-ripening white grape originating in Spain or Madeira, or perhaps Portugal, and now widely planted in Corsica, Sardinia, and the coastal arc running from Tuscany through Liguria and into southern France, around Nice (where it is known as Rolle). It is thought to be related to the Malvasia variety and to have been have been brought to Italy in the fifteenth century during the period of Spanish domination.
800 VERMENTINO, Argiolas Costamolino 2005 $31
Sardinia, Italy
Torrontes is the characteristic white wine grape of Argentina, producing fresh, aromatic white wines.
TORRONTES, Santa Julia 2005 $29
Mendoza, Argentina
Muscadet is a type of dry French white wine. It is made at the western end of the Loire Valley, near the city of Nantes in the Pays de la Loire region neighboring the Brittany Region. More Muscadet is produced than any other Loire wine.
In terms of tastes Muscadet tends toward bright citrus (lemon, lime) and mineral notes.
500 MUSCADET, Domaine Saupin, de Sevre et Maine 2005 $26
Loire Valley, France
The Albarino grape is noted for its distinctive aroma, suggesting crisp apricot and peach. The wine produced is unusually light, and generally high in acidity.
500 ALBARINO, Rias Baixas, Salneval 2005 $24
Valle Del Salnes, Spain
Alsatian wine has a long history. The wine producing region of Alsace in France primarily produces white wines. Its wines, which have a strong Germanic influence. Both dry and sweet white wines are produced, and are often made from aromatic grapes varieties.
H AUXERROIS, CHARDONNAY & PINOT GRIS
Zind, Zind Humbrecht 2004 ½ Bottle $32
Alsace, France
500 PINOT de Alsace, Bott-Geyl 2005 $36
(Pinot Blanc, Pinot Auxerrois, Pinot Gris & Pinot Noir)
Alsace, France
Brachetto is a grape variety found in Piedmont, Italy which is used to make both red and rosé wines.
The most notable wine here is the red Brachetto d'Acqui DOCG which is made in both still and spumante (fully sparkling) versions.
BRACHETTO D’ ACQUI, Banfi, Rosa Regale (sparking rose) 2005 ¼ Bottle $9
Acqui, Italy
Grechetto is an Italian wine grape of Greek origins. The grape is planted throughout central Italy, particularly in the Umbria region where it is used in the Denominazione di origine controllata (DOC) wine Orvieto. It is primarily a blending grape, though some varietal wine is also produced. Grechetto is commonly blended with Chardonnay, Malvasia, Trebbiano and Verdello.
GRECHETTO, Franco Todini 2004 $24
Umbria, Italy
WHITE WINES, Greenache, Mead, Rose & Roschetto
Grenache Blanc is a variety of white wine grape that is related to the red grape Grenache. It is mostly found in Rhône wine blends. Its wines are characterized by high alcohol and bright acidity, with citrus and or herbaceous notes.
500 GRENACHE BLANC, Domaine Lafage 2005 $24
Cote de Catalan, France
500 GRENACHE BLANC, MARSANNE & ROUSSANE
L’Archet Cuvee Occitane 2005 $44
Languedoc, France
Mead is a fermented alcoholic beverage made of honey, water, and yeast. Meadhing is the practice of brewing honey. Mead is also colloquially known as "honey wine".
600 HONEY MEAD, Honeyrun Elderberry NV $25
California
"Sweet and Delicate on the palate with candied ginger, burnt sugar, and candied dried fruit of pineapple and orange, sweet fruit. On its own, chilled or over ice," Sante Magazine May 2004.
600 LITCHI WINE, VinLiz NV $27
China
700 ROSE, Whitecliff Vineyards (100% Cabernet Sauvignon) NV $25
New York State
500 ROSCHETTO, Falesco Ferantano 2005 $49
Umbria, Italy
Hudson Valley Wine
CAYUGA WHITE, Adair Vineyards 2007 $29
Hudson Valley River Region, New York State
SEYVAL, VIDAL AND VIGNOLES
Adair Vineyards, Dutch Barn White 2006 $29
Hudson Valley River Region, New York State
REGIONAL FRENCH RED WINES
The region of Bordeaux, France is the largest region of wine growing in the world. Bordeaux is made up of five main districts - Medoc, St. Emilion, Pomerol, Graves, and Sauternes. While Medoc and the entire region are best known for their reds ("Clarets"), white wines also have their place. Graves creates dry whites, and Sauternes is known for its sweet whites.
When people just say "Bordeaux wine", they typically mean the classic red blend. The red Bordeaux are created with Cabernet Sauvignon, often blended with Cabernet Franc and Merlot. The color tends to be a garnet/ruby shade. The flavor is typically a light one, with blackberry, black fruits, wood, and other notes. A classic Bordeaux is said to have a "cigar box" aroma to it.
H GRAVES, Chateau Puy Boyrein 2004 $22
Bordeaux, France
H PREMIERES COTES DU BORDEAUX, Chateau Carignan 2001 ½ Bottle $22
Bordeaux, France
130 LISTRAC-MEDOC, Chateau Clarke 2003 $55
Bordeaux, France
41 ST-EMILION, Domaine de Jacques Blanc 2000 $38
Bordeaux, France
203 ST-JULIEN, Chateau Lalande 2000 $60
Bordeaux, France
Burgundy is known as Bourgogne in France, and has a long history in winemaking. Each sub-region of Burgundy is so different from each other that it is hard to address the region as a whole, and to make any sweeping generalities. The flinty, classic Chablis flavor is made solely with Chardonnay grapes, while the freshness of Beaujolais Nouveau comes from the fruity Gamay. From the Cote D’Or (golden slope) comes the worlds most famous and expensive Pinot Noirs and Chardonnays.
153 CHAMBOLLE-MUSIGNY Vincent Giradin, Vieilles Vignes 2003 $87
Burgundy, France
38 GEVREY CHAMBERTIN, Bouchard Aine & Fils 1999 $42
Burgundy, France
152 SAVIGNY LES BEAUNE, Bruno Clair Premier Cru 2002 $108
Burgundy, France
33 GEVRY CHAMBERTIN, Laboure-Roi 2005 $49
Burgundy, France
44 VOLNAY, Bouchard Aine & Fils 1999 $42
Burgundy, France
151 VOLNAY-SANTENOTS, Thierry et Pascale Matrot 2003 $67
Burgundy, France
201 POMMARD, Domaine de la Vougeraie 2005 $90
Burgundy, France
200 GEVREY CHAMBERTIN Dupont Tisserandot Les Cazetiers 2005 $150
Burgundy, France
110 MAZIS-CHAMBERTIN, Maison Champy 2004 $210
Burgundy, France
REGIONAL FRENCH RED WINES
The Rhone Valley is well known for its spicy, fiery red wines, although it does make a very small amount of white and rose wine as well. The Rhone is in the southeast of France, from Vienne to the north to little Riez in the south. Perhaps best known of all Rhone wines is the Hermitage wine, created in the northern section of the Rhone valley.
20 COTES DU RHONE, La Cabotte 2005 $32
Rhone, France
39 CROZES HERMITAGE, J Frelin 2001 $37
Rhone, France
Châteauneuf du Pape: The Châteauneuf du Pape is the most famous Côtes du Rhône wine. The "Coteaux" (slope) of Châteauneuf du Pape is lie between the towns of Orange and Avignon , in one of the most beautiful landscapes of Provence. The Popes used to have their summer residence in Châteauneuf du Pape. The wine is made from Syrah, Grenache and up to 11 other varietals. Mostly Red wines, they tend to be powerful and richly colored.
173 CHATEAUNEUF-DU-PAPE, Chateau De Beaucastel 2003 $155 Rhone, France 112 CHATEAUNEUF-DU-PAPE, Chateau De Beaucastel 2004 $155 Rhone, France
145 CHATEAUNEUF-DU-PAPE, Chateau De Beaucastel 2005 $165
Rhone, France
213 CHATEAUNEUF-DU-PAPE, Louis Bernard 2000 $58
Rhone, France
214 CHATEAUNEUF-DU-PAPE, Domaine Paul Autard 2003 $62 Rhone, France
The Rhone Rangers are a group of winemakers who promote the use of grape varieties from the Rhône Valley in the south of France. They are mostly based in the Central Coast of California and are now organized into a not-for-profit organization for the promotion of wines containing at least 75% of the 22 Rhône grape varieties.
14 SYRAH, GRENACHE & MOURVEDRE
LE CIGARE VOLANT, Bonny Doon 2001 $50
California
115 SYRAH, GRENACHE & MOURVEDRE
LE CIGARE VOLANT, Bonny Doon 1993 $95
California
132 Boekenhoutkloof, The Chocolate Block 2004 $90
Western Cape, South Africa
REGIONAL FRENCH RED WINES
29 SYRAH, GRENACHE & CINSAULT
Chemin Moscow 2004 $45
Vin de Pays D’ oc, France
25 GRENACHE, SYRAH, CARIGNAN, MOURVEDRE & CINSAULT
L’Archet 2005 $39
Vin de Pays D’ oc, France
Minervois is an AOC in the Languedoc-Roussillon wine region. The wines of the Minervois appellation are red and are produced from Carignan (which can account for no more than 40% of the blend), Grenache, Lladoner Pelut, Mourvedre, and Syrah grapes.
36 MINERVOIS, Chateau Oupia, Les Heretiques 2004 $26
Provence, France
ITALIAN RED WINES, Barolo, Brunello & Sagrantino
Barolo is a section of Piedmont, Italy, southwest of Alba. While wine in Italy is timeless, Barolo came about in the 1800s when the Marchesa Giulietta Colbert Falletti started making wine out of Nebbiolo grapes. Nowadays, there are 3,000 acres of Nebbiolo producers in the towns of Barolo, Castiglione Falletto, Cherasco, Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba, Novello, Roddi, and Serralunga d'Alba.
140 BAROLO, Marchesi di Barolo 1970 $350
Piedmont, Italy
141 BAROLO, Marchesi di Barolo 1982 $295
Piedmont, Italy
142 BAROLO, Marchesi di Barolo 1988 $275
Piedmont, Italy
211 BAROLO, Michele Chiarlo 1998 $71
Piedmont, Italy
135 BAROLO, Michele Chiarlo 1999 $71
Piedmont, Italy
Brunello is a wine that is made with the Brunello clone of the sangiovese grape, a classic grape of Italy. Brunello wines are aged in oak and often need to age for a while to soften those tannins. There are three types of Brunello wines: Rosso di Montalcino, Brunello di Montalcino & Brunello di Montalcino Riserva
124 BRUNELLO, Belpoggio 2001 $89
Montaleino, Italy
154 BRUNELLO, La Magia Reserva 1997 $106
Montaleino, Italy
136 BRUNELLO, La Magia Reserva 1999 $96
Montaleino, Italy
143 BRUNELLO, Castello Banfi 1999 $139
Montaleino, Italy
113 BRUNELLO, Castello Banfi Summus 2003 $139
Montaleino, Italy
Sagrantino is an Italian grape varietal that is indigenous to the region of Umbria in Central Italy, and makes some of that region's most distinctive wines.
Once made in highly tannic style, today these wines are much lighter and more approachable when young. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, and earth.
17 SANGRANTINO & SANGIOVESE
Montefalco Rosso, Brogal 2003 $35
Umbria, Italy
22 SAGRANTINO, Vignabalbo 2002 $48
Montefalco, Italy
ITALIAN RED WINES, Chianti, Amarone & Montepulciano
Chianti comes from the Chianti region of Tuscany, Italy. Only wines from this region can properly be called Chianti, although some other areas are using the name on their labels. Chianti was first identified as a wine in the 13th century. Its primary red grapes are Sangiovese and Canaiolo.
H CHIANTI (Sangiovese), Castello di Bossi Classico 2001 ½ bottle $22
Tuscany, Italy
125 CHIANTI (Sangiovese), Lucius Reserva 1999 $49
Tuscany, Italy
16 CHIANTI (Sangiovese), Villa Caffagio Chianti Classico 2004 $44
Tuscany, Italy
24 CHIANTI (Sangiovese), Malenchini Ristretto di Ligliano 2005 $29
Chianti, Italy
Amarone della Valpolicella, or Amarone for short, is created in the Venetian region of Italy. Originally there was only one legal region, or DOC, for the Valpolicella name. These wines are made with the Corvina Veronese, Rondinella and Molinara grapes. Two sub-groups emerged, though - recioto, which is a sweet dessert wine, and Amarone, which is a dry red wine with great body.
Both recioto and Amarone are made with grapes that have been dried on racks, bringing out their flavors. In 1991 these two were granted their own DOCs. The land area encompassed by these three DOCs is the same, but the types of wine are quite different.
116 AMARONE, Allegrini 2000 ½ Bottle $65
Valpolicella, Italy
205 Baby AMARONE, Zenato Ripassa 2005 $49
Valpolicella, Italy
Montepulciano is the name of a red grape that is planted in central Italy. It is grown in Tuscany, but it is most widely known for its use in Abruzzi.
163 MONTEPULCIANO, Zaccagnini San Clemente 2001 $68
Abruzzo, Italy
Wines produced from Aglianico tend to be full bodied with firm tannins and high acidity, making this a wine that has aging potential. The rich flavors of the wine make it appropriate for matching with rich meats such as lamb.
41 AGLIANICO, Rivera Castel, Cappellaccio, Riserva 2001 $37
Del Monte, Italy
ITALIAN RED WINES, Super Tuscan
Super Tuscans
The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially Cabernet Sauvignon, making them ineligible for DOC(G) classification under the traditional rules.
In the 1970s Piero Antinori, whose family had been making wine for more than 600 years, decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was the first Super Tuscan, which he named Tignanello, after the vineyard where the grapes were grown. Other winemakers started experimenting with Super Tuscan blends of their own shortly thereafter.
Because these wines did not conform to strict DOC(G) classifications, they were initially labeled as vino da tavola, meaning "table wine," a term ordinarily reserved for lower quality wines. The creation of the Indicazione Geografica Tipica category (technically indicating a level of quality between vino da tavola and DOCG) helped bring Super Tuscans "back into the fold" from a regulatory standpoint.
215 SUPER TUSCAN, Malenchini Bruzzico 2003 $49
Tuscany, Italy
114 SUPER TUSCAN, Casa Di Cornia, L’Amaronto 2000 $49
Tuscany, Italy
144 SUPER TUSCAN, Sette Ponti, Oreno 2003 $225
Tuscany, Italy
165 SUPER TUSCAN, Sette Ponti, Oreno 2004 $250
Tuscany, Italy
RED WINES, Cabernet Sauvignon
Cabernet Sauvignon is the name of both the grape and the wine it produces. Cabernet is known as one of the world's finest red wines, with its depth of complexity and richness of flavour. Other names for this grape and wine are Petit Cabernet, Petit Vidure and Vidure, and in Italy, Uva Francese.
Cabernet is grown all over the world - South America; Australia; Lebanon; Long Island, NY; Northern California; and of course France. The grape is very durable and adapts to various climates well. The two areas of Bordeaux, France that use this grape - Médoc and Graves - have only grown it since the 18th century.
176 CABERNET SAUVIGNON, Axios 2001 $195
Napa Valley California
35 CABERNET SAUVIGNON, Robertson, Bon Cap 2005 $32
South Africa
55 CABERNET SAUVIGNON, Bonterra 1997 3 Liter $140
North Coast, California
13 CABERNET SAUVIGNON, Charles Krug, Yountville 2004 $48
Napa Valley, California
H CABERNET SAUVIGNON, Dry Creek 2003 ½ Bottle $22
Dry Creek Valley, California
146 CABERNET SAUVIGNON, Grgich Hills 2001 ½ Bottle $49
Napa Valley, California
166 CABERNET SAUVIGNON, Joseph Phelps 2004 $72
Napa Valley, California
H CABERNET SAUVIGNON, Merryvale Starmont 2002 ½ Bottle $24
Napa Valley, California
111 CABERNET SAUVIGNON, Pine Ridge Oakville 2002 $125
Napa Valley, California
156 CABERNET SAUVIGNON, Silver Oak, Alexander Valley 2003 $89
Alexander Valley, California
126 CABERNET SAUVIGNON, Stag’s Leap, Artemis 2004 ½ Bottle $48
Napa Valley, California
54 CABERNET SAUVIGNON, Stone Hedge 1997 5 Liter $450
Napa Valley, California
H CABERNET SAUVIGNON, Turnbull 2003 ½ Bottle $38
Oakville, Napa Valley, California
174 CABERNET SAUVIGNON, Worthy Sophia’s Cuvee 2003 $59
Napa Valley, California
123 CABERNET SAUVIGNON & MERLOT Franco Todini Nero Della Cervara 2003 $65
Umbria, Italy
164 CABERNET SAUVIGNON, MERLOT & PETIT VERDOT 2002 $49
Ridge Home Ranch
Santa Cruz, California
27 CABERNET SAUVIGNON, MERLOT & PETIT VERDOT
Rosemount Traditional 2002 $39
South Australia, Australia
2 CABERNET SAUVIGNON, MERLOT & SHIRAZ
Punters Corner Triple Crown 2002 $36
Coonawarra, Australia
RED WINES, Malbec & Merlot
Malbec is a red grape that is popular in Argentina and Chile. While it was once grown in Bordeaux, it use has declined in recent times. This black grape creates a rustic, mid-bodied wine, but is most often used in blending with other wines. In Argentina it is almost the most-planted red grape, and is the third most planted in Chile.
Malbec goes well with pizza, pasta, roast and grilled meats such as chicken, beef or turkey. Malbec can be aged for up to 5 years typically
9 MALBEC, Nieto Senetiner 2005 $29
Mendoza, Argentina
Cabernet Franc is one of the major varieties of red wine grape in Bordeaux. It is mostly grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but is also vinified alone, particularly in Chinon in the Loire.
Cabernet Franc is lighter than Cabernet Sauvignon (of which it is a parent), contributing finesse and a peppery perfume to blends with more robust grapes. Depending on growing region and the style of wine, additional aromas can include tobacco, raspberry, and cassis, sometimes even violets.
31 CABERNET FRANC, Hazlitt Vineyards 2005 $36
Merlot is the name of a red grape which traces its ancestry to the biturica variety. This was brought to France in the first century. The "Merlot" grape was not named as a distinct variety until the 1800s. It is known as a Noble Bordeaux varietal.
Not quite as harsh as other reds, merlot has less tannin than a Cabernet and can therefore be drunk earlier. It is mellow but still complex, a bit chewy. Merlot is known for the flavors of plums, black cherry, violets, and orange. It is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate.
H MERLOT, Pine Ridge Crimson Creek 2001 ½ Bottle $23
Napa Valley, California
H MERLOT, MacRostie 1999 ½ Bottle $20
Napa Valley, California
1 MERLOT, Cline Cellars Jacuzzi Vineyards 2004 $39
Sonoma, California
131 MERLOT, Providence 2001 $45
Carneros, California
204 MERLOT, Stag’s Leap 2004 $67 Napa Valley, California
206 MERLOT, Duckhorn 2004 $79
Napa Valley, California
133 MERLOT, Jade Mountain, Paris Vineyard 2000 $63
Mt. Veeder, California
H MERLOT, Falesco, Montiano 2001 ½ Bottle $37
Lazio, Italy
RED WINES, Petite Sirah
The Petite Sirah grape creates a rich red wine. The Petite Sirah grape is separate from the Sirah / Shiraz grape even though the names are similar. The Petite Sirah grape is descended from the Duriff Rhone grape of France. For most of its history, Petite Sirah was only used to blend into other wines. The grape gained a lot of attention in the 1970s because of the general red wine push, and because of its full, tannic taste.
Petite Sirah is predominantly planted in California, where it does well. Petites are anything but petite - they tend to be big, strong, muscular, and, well, purple.
Typical flavors include plum, raspberry, blackberries, and black pepper. The wine tends to go well with stronger meats - game, beef, lamb, and spicy sauces. Petite Sirah can be drunk fresh from the bottle or aged for a more mellow flavor - its high tannin content makes long aging worthwhile.
7 PETITE SIRAH, Frey Vineyards 2003 $32
Redwood Valley, Mendocino, California
19 PETITE SIRAH, David Bruce 2004 $39
Central Coast, California
6 PETITE SIRAH, Epiphany, Rodney’s Vineyard 2003 $39
Santa Barbara, California
It was only recently, in the early 1990s, that Pinot Noir began to be grown in quantity in California, Oregon, Australia and New Zealand. Pinot Noir grows best in cool climates. It is known as an extremely difficult grape to grow and to make into wine.
A Pinot Noir's color can be any of a range of colors - from cherry red to purple-red and even brown as the wine ages. Typical flavors include earth, leather, vanilla (from the oak), and jam ... the fruity flavors of the jam often taste like raspberry, strawberry, and plum.
Pinot is the great alternative red because it is both light in body and full flavored. Pinot Noir can go well with almost anything, salmon, pasta, beef & game. While some pinot noirs are meant to be drunk immediately, a fine Pinot Noir can easily age for 10 years or more.
H PINOT NOIR, Calera Mills Vineyard, Mt. Harlan 2002 ½ Bottle $41
Napa Valley, California
30 PINOT NOIR, Dr. Konstantin Frank Fluer NV $38
Finger Lakes New York
104 PINOT NOIR, Calera Mills Vineyard, Mt Harlan 2002 $80
Napa Valley, California
H PINOT NOIR, Domaine Drouhin 2004 ½ Bottle $36
Willamette Valley, Oregon
H PINOT NOIR, Sinesky Los Carneros 2005 ½ Bottle $39
Napa Valley, California
120 PINOT NOIR, David Bruce 2004 $82
Santa Maria Valley, California
162 PINOT NOIR, Sinesky Los Carneros Four Vineyards 2004 $82
Napa Valley, California
Up PINOT NOIR, Organic Vintners 2006 $39
Mendocino, California
210 PINOT NOIR, Melville Santa Rita Hills 2005 $57
Santa Rita, California
102 PINOT NOIR, Melville, Carrie’s Vineyard 2005 $81
Santa Rita, California
RED WINES, Tempranillo, Bobal & Priorat
Tempranillo is a variety of black grape widely grown to make full-bodied red wines in its native Spain. It is the main grape used in Rioja, and is often referred to as Spain's "noble grape". Its name is the diminutive of the Spanish temprano, a reference to the fact that it ripens several weeks earlier than most Spanish red grapes.
Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. The wines are ruby red in color, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb.
23 TEMPRANILLO, Santa Julia, Organica 2006 $31
Mendoza, Australia
40 TEMPRANILLO, Ardales Noble 2004 $34
Castilla, Spain
43 TEMPRANILLO, Vina Mayor Crianza 1999 $29
Ribera Del Duero, Spain
121 TEMPRANILLO, Vina Mayor Reserva 1996 $76
Rivera Del Duero, Spain
21 TEMPRANILLO, Cosme Palacio y Hermanos 2001 $36
Rioja, Spain
Priorat is county in Catalonia, Spain. "Priorat històric," produces the famous and prestigious wine of the Denominación de Origen Calificada Priorat. Wines from elsewhere in the county are denominated as Montsant.
171 GENACHE, CARIGNAN, CABERNET SAUVIGNON, SYRAH & MERLOT
PRIORAT, Rotllan Torra, Tirant 2003 $180
Priorat, Spain
Bobal is native to the Utiel-Requena region in Valencia, Spain. The name derives from the Latin bovale, in reference to the shape of a bull’s head. It is grown predominantly in the Utiel-Requena DO where it represents about 90% of all vines grown.
According to the data from the Spanish Vine Registry (Registro Vitícola Español) of 31 July 2004, Bobal is the third most planted variety in Spain with 90,000 ha (8%), coming behind Airén 305,000 ha (27%) and Tempranillo 190,000 (17%).
160 BOBAL, Mustiguillo Quincha Corral 2004 $112
Utiel-Requena, Spain
RED WINES, Shiraz & Syrah
Shiraz and Syrah are both names for the same red wine grape. This grape is most definitely NOT the same as Petit Sirah, a different red wine grape grown mostly in California.
The Shiraz / Syrah grape is called Syrah in the US, France and many countries. In Australia it is called Shiraz, where it is considered the finest red wine grown there. Shiraz is certainly the most widely planted red grape in Australia. Now that Shiraz has become well known and popular, some wineries in the US who are making an "Australian style wine" with this grape are calling their wines Shiraz as well.
Shiraz goes very well with beef and other hearty foods. It also goes well with Indian, Mexican, and other spicy foods.
H SYRAH, Clos LaChance 2003 ½ Bottle $21
Central Coast, California
39 SYRAH, Benziger 2002 $36
California
5 SYRAH, Turnbull, Oakville Estate 2003 $59
Napa Valley, California
155 SYRAH, A Donkey and Goat, Vidmar Vineyard 2004 $63
Yorkville Highlands, California
161 SYRAH, Jade Mountain, Paras Vineyard 1999 $68
Mt. Veeder, California
101 SYRAH, Pax, Adler’s Spring 2004 $180
Mendocino, California
8 SYRAH, Foxen, Williamson-Dore Vineyard 2004 $72
Santa Inez Valley, California
4 SHIRAZ, Jacob’s Creek, Reserve 2003 $45
South Australia, Australia
34 SHIRAZ, Pirramimma 2003 $45
McLaren Vale, Australia
12 SHIRAZ, Torbreck, Woodcutters 2004 $42
Barossa Valley, Australia
150 SHIRAZ, d’Arenberg, The Dead Arm 2004 ½ Bottle $61
McLauren Vale, Australia
18 SHIRAZ, Cimicky, Trumps 2004 $39
Barossa Valley, Australia
170 SHIRAZ, Two Hands, Lily’s Garden 2004 $96
Mc Lauren Vale, Australia
216 SHIRAZ, Hently Farm, The Beauty 2005 $120
Barossa, Australia
103 SHIRAZ, Clos Otto 2005 $180
Barossa Valley, Australia
11 SYRAH, Mas Des Avelans 2005 $34
Vin de Pays du Gard, France
RED WINES, Syrah Blends & Zinfandel
26 SYRAH & CABERNET SAUVIGNON
Kuyen, Alvaro Espinoza Duran 2004 $40
Maipo Valley, Chile
3 SHIRAZ, CABERNET SAUVIGNON & MERLOT
Robin Vale 2002 $36
North West Victoria, Australia
Red Zinfandel is an "American Classic" wine. It was even originally thought to be made of native Californian grapes. Research has now shown that the zinfandel grape originated in Italy, but this wine is now primarily grown in California. Zinfandel grows its best in cool, coastal locations.
The color of a zinfandel wine is deep red, bordering on black. Zinfandel is a spicy, peppery wine, with a hint of fruity flavor - berries or dark cherries are often the taste range. Zinfandel goes well with "typical American" food - pizza, burgers, etc. It's hearty enough to match up with thick red sauces.
H ZINFANDEL, Ggrich Hills 2003 ½ Bottle $31
Napa Valley, California
10 ZINFADEL, Coates 2003 $36
Humbolt County, California
37 ZINFANDEL, Rancho Zabacho Sonoma Heritage Vines 2005 $39
Sonoma, California
212 ZINFANDEL, Chateau Potelle, VGS 2004 $68
Mt. Veeder, Napa, California
RED WINES, Carmenere & Grenache
The Carménère grape is a wine grape variety originally planted in the Médoc region of Bordeaux, France, where it was used to produce deep red wines and occasionally used for blending purposes in the same manner as Petit Verdot.
Now rarely found in France, the world's largest area planted with this variety is in Chile in South America, with more than 4,000 Hectares (2006) cultivated in the Central Valley. As such, Chile produces the vast majority of Carménère wines available today and as the Chilean wine industry grows, more experimentation is being carried out on Carménère's potential as a blending grape, especially with Cabernet Sauvignon.
Carménère wine has a deep red color and aromas found in red fruits, spices and berries. The tannins are gentler and softer than hose in Cabernet Sauvignon and it is a medium body wine.
WBG CARMENERE, Morande Limited Edicion 2002 $32
Maipo Valley, Chile
122 CARMENERE, CABERNET SAUVIGNON & SYRAH
Antiyal, Alvaro Espinoza Duran 2003 $73
Maipo Valley, Chile
Grenache is probably the most widely planted variety of red wine grape in the world. It ripens late, so needs hot, dry conditions such as those found in Spain and in the south of France. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and color, and is usually blended with other varieties such as Syrah, Carignan and Cinsault.
Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah and Mourvèdre.
32 GRANACHA (Grenache), Menguante Old Vines 2005 $31
Carinena, Spain
Wednesday, March 5, 2008
St. Patrick's Day Drink, Hudson Valley Restaurant
Here is our St. Patrick's Day drink, Mint Fortune, available at Aroma Thyme Bistro al month long.
1/2 oz chocolate vodka
1 3/4 oz green creme de menthe
3/4 oz white creme de cocoa
2 oz organic half and half
This drink is shaken and served in a martini glass
garnish with the rim with agave syrup and cocoa powder
Kevin Burns
Bar Manager
Aroma Thyme Bistro
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