Aroma Thyme Bistro
Whole Wheat Thin Crust Pizzas
Classic Margerita- Mozzarella, Sliced Tomatoes & Basil $7.50
Goat Cheese, Roasted Red Peppers & Portabella $9.50
Blue Cheese, Yukon Potato & White Truffle Oil $9.50
Shrimp, Crab, Asparagus & Mushroom $12.50
*Vegan Soy Mozzarella available at a $1.50 extra Gluten Free Rice Crust available
Appetizers
Shot of Fresh Pressed Organic Wheatgrass Juice $4. V
Young Thai Coconut $5. V
Caraway Pappadoms (Indian Lentil Flatbread) & Cilantro Pesto $5.
Edamame Soy Beans, Sea Salt $5.
Mediterranean Olive & Hot Pepper Medley $4. V
Hummus Plate $9. V
Marinated Olives, Roasted Red Peppers, Roasted Garlic, Dolmas & Extra Virgin Olive Oil
Local Cheese Plate $12.
Chatham Camembert, Great Hills Blue & Coach Farm Peppercorn
Dried Organic Figs & Apricots, Bread Alone Raisin Walnut Bread Crisps
*Spicy Thai Red Curry Shrimp Sauté $12.50
Sautéed Mushrooms, Pineapples, Tomatoes & Thai Spices
Rare Sesame Crusted Albacore Tuna, Spicy Sirachi & Peanut Glaze $12.50
Troll caught from the Pacific Northwest, the lowest mercury tuna available (Prevention Magazine)
Cajun Grilled 4oz Wild Caught Nigerian Prawn $12.50
Soups & Salads
Puree of Organic Sweet Potato & Yellow Curry Soup $6. V
Organic Mesclun with Grated Golden Beets, Praline Walnuts & Tarragon Dressing $6. V
Wakame Salad Sesame Salad $6. V
Bistro Salad, Organic Mesclun $5.50 V
Pomegranate, Tarragon or Balsamic Vinaigrette
Chopped Organic Romaine Hearts, Pears, Blue Cheese, Praline Walnuts & Tarragon Dressing $9.
With Murray’s Grilled Free-Range Chicken Breast $15.
Classic Greek Salad $8.
Organic Romaine Hearts, Kalamata & Niciose Olives, Feta Cheese, Red Onions, Cucumbers, Tomatoes & Balsamic Vinaigrette
Entrees
Vegetarian/Vegan
House Made Seiten Cutlets, Asparagus, Smoked Black Pepper & Roasted Tomatoes $17.99 V
Our Seiten is made with 20% flax meal and is high in Omega 3 Oils
Tempeh & Shiitake Mushroom $17.99 V
Peanut Sauce
Organic Tofu & Vegetable Korma $17.99 V
Mild blend of Indian Spices with coconut milk
Organic Whole Meal Gemeli Pasta & Broccoli $19.99 V
Mushrooms, Tomatoes, Garlic, Basil & Extra Virgin Olive Oil
Seafood
Wild Sockeye Salmon Filet, Teriyaki Sauce $26.99
Sourced from Aleuta, Sockeye is a deep red color
Wild Salmon contains more Omega 3 Oils than its farmed counterpart
Pan Seared Tilapia Filet $20.99
Kalamata Olives, Capers, White Wine, Garlic & Extra Virgin Olive Oil
Farm raised from Rain Forest Tilapia Farm, Eco-Sensitive
*Szechuan Hot Pot Shrimp $24.99
Shrimp & Vegetables served in a sizzling Korean stone hot pot
*Spicy Thai Red Curry Shrimp Sauté $24.99
Sautéed Mushrooms, Pineapples, Tomatoes, Vegetables & Thai Spices
Rare Sesame Crusted Albacore Tuna $24.99
Spicy Sirachi, Peanut Sauce, Pickled Ginger & Wakame
Troll caught from the Pacific Northwest, the lowest mercury tuna available (Prevention Magazine)
Meat
Surf & Turf: add our 4 oz Nigerian Prawn to any steak for an additional $12.50
Grilled NY Strip Steak $34.99
Coleman Ranch, USDA Certified Organic
Slow Grilled Long-Bone Cowboy Steak $MP
Copper Ridge Ranch, Hormone & Antibiotic Free Beef
Japanese Akaushi Beef Meatloaf $19.99
Made with Keegan Ales Hurricane Kitty IPA
Grilled Murray’s Free Range Chicken Breast Cutlets, Smoked & Roasted Garlic $19.99
Spicy Chicken & Vegetable Vindaloo $19.99
20% gratuity may be applied to parties of six or more
V: suitable for vegans
Split charges may occur
Please no separate checks
*spicy foods may not be returned
5/30/08
Chef , Marcus Guiliano
Proprietors, Jamie & Marcus Guiliano
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!
Saturday, May 31, 2008
Wine List June 2008, Hudson Valley Restaurant
WHITE WINE HALF BOTTLES
CHARDONNAY, Macon Blanc, Laboure Roi 2003 $16
Burgundy, France
CHARDONNAY, Chablis, Drouhin 2005 $18
Chablis, France
CHARDONNAY, Puligny-Montrachet, Giradin Vieilles Vignes 2005 $38
Burgundy, France
CHARDONNAY, Grgich Hills 2004 $40
Napa Valley, California
VIOGNIER, Fess Parker 2004 $22
Santa Barbara County, California
ZIND, Zind Humbrecht 2004 $32
Alsace, France
CHAMPAGNE, Veuve Clicquot Yellow Label Brut (NV) $45
Reims, France
CHAMPAGNE, Veuve Clicquot Demi-Sec (NV) $45
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, Havens 2004 $32
Napa Valley, California
PINOT NOIR, Au Bon Climat 2006 $36
Santa Maria, California
PINOT NOIR, Rex Hill 2005 $36
Willamette Valley, Oregon
162 PINOT NOIR, Calera Mills Vineyard 2002 $41
Napa Valley, California
PINOT NOIR, Calera Mt. Harlan Cuvee 2006 $38
Napa Valley, California
PINOT NOIR, Sinesky Los Carneros 2005 $39
Napa Valley, California
BORDEAUX, Chateau Carrignan 2006 $20
Premieres Cotes De Bordeaux
146 CABERNET SAUVIGNON, Grgich Hills 2004 $49
Napa Valley, California
CABERNET SAUVIGNON, Turnbull 2003 $38
Oakville, Napa Valley, California
ZINFANDEL, Ridge Lytton Springs 2004 $30
Santa Cruz, California
ZINFANDEL, Grgich Hills 2002 $31
Napa Valley, California
ZINFANDEL, Cline Ancient Vine 2005 $22
Contra Costa County, California
MERLOT, Lazio, Falesco Montiano 2001 $37
Lazio, Italy
116 AMARONE, Allegrini 2000 $65
Valpolicella, Italy
150 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, Nicolas Feuillatte Brut NV $61
Epernay, France
CHAMPAGNE, Nicolas Feuillatte Cuvee Millesime 2000 $87
Epernay, France
CHAMPAGNE, Jacquart, La Cuvee Nomaine 1988 $130
Reims, 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
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, Coli di Manza (the worlds only biodynamic Prosecco) NV $39
Valdobbiadene, Italy
CAVA, Albet I Noya Brut NV $39
Penedes, Spain
CAVA, Dibon Brut Reserve NV $32
Penedes, Spain
SPARKLING SHIRAZ, Peter Rumball NV ½ Bottle $24
Coonawarra, Australia
WHITE WINES, Chardonnay & Godello
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, Macon Blanc-Villages, St. Armand 2002 ½ Bottle $16
Burgundy, France
H CHARDONNAY, Chablis Drouhin 2005 ½ Bottle $23
Burgundy, France
700 CHARDONNAY, Whitecliff Reserve 2005 $39
New York State
180 CHARDONNAY, Meursault, Joseph Matrot Les Chevaliers 2002 $60
Burgundy, France
182 CHARDONNAY, Fess Parker, Ashley’s Vineyard 2005 $55
Santa Barbara, California
194 CHARDONNAY, Chateau Potelle, Mt. Veeder 2005 $59
Napa 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
184 CHARDONNAY, Mount Eden 2004 $90
Santa Cruz Mountains, California
500 CHARDONNAY, Droin Chablis Premier Cru Vaillons 2006 $75
Burgundy, France
500 CHARDONNAY, Colli du Poianis 2006 $38
Colli Orientali Del Friuli, Italy
500 CHARDONNAY & GRECO BIANCO, Ceraudo Petelia 2006 $45
Calabria, Italy
Godello is a Spanish varietal, known for grapefruit flavors and a certain degree of spiciness. This example comes from the Bierzo region. Has no added sulfites!
500 GODELLO, Abad Dom Bueno 2007 $31
Bierzo, Spain
WHITE WINES, Pinot Grigio, Viognier, Riesling & Gewurztraminer
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 $28
Veneto, Italy
H PINOT GRIGIO, Vigna Baldo 2005 ½ Bottle $16
Umbria, Italy
500 PINOT GRIGIO, Colli di Poianis 2005 $39
Colli Orientali di Friuli
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.
800 VIOGNIER (blend), Treana Mer Soleil Vineyard 2006 $49
Central Coast
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, Zind Humbrecht Turckheim 2004 $56
Alsace, Franc
500 RIESLING, Royal Rheingau, RRR 2004 $29
Rheingau, Germany
700 RIESLING, Dr. Konstantin Frank Semi-Dry 2006 $34
Finger Lakes, NY
700 RIESLING Dry, Rivendell 2006 $32
Finger Lakes, New York
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.
500 SAUVIGNON BLANC, Menetou-Salon, Domaine de Chatenoy 2006 $39
Loire Valley, France
800 SAUVIGNON BLANC, Brancott Festival Block 2007 $44
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, Blanco Nieva 2006 $30
Rueda, Spain.
500 SAUVIGNON BLANC, SEMILLON & MUSCADELLE
Chateau Haut-Pasquet 2005 $29
Bordeaux, France
WHITE WINES, Muscadet, Albarino, Alsace & Brachetto
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 2006 $34
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 $29
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
800 PINOT GRIS, Lucien Albrecht Cuvee Cecile 2004 $39
Alsace, France
800 PINOT D’Alsace, Domaine Bott-Geyle 2005 $39
A wonderful blend of four 35% Pinot Blanc, 35 % Pinot Auxerrois, 20% Pinot Gris &
10% 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
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, MARSANNE & ROUSSANE
L’Archet Cuvee Occitane 2005 $44
Languedoc, France
"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
Our Favorite Whites
500 ROSCHETTO, Falesco Ferantano 2005 $49
Umbria, Italy
164 PRIORAT, Dels Closos Barranc 2006 $49
Priorat, Spain
800 PINOT GRIS, Lucien Albrecht Cuvee Cecile 2004 $39
Alsace, France
10,000 Years Ago ...
Ice Age glaciers sculpted a beautiful land where earth meets water to soften the air, creating ideal conditions for growing grapes.
400 Years Ago ...
Dutch settlers planted vines on a small island in this new world, followed by Englishmen on a different island to the east, and French immigrants in a river valley to the north.
175 Years Ago ...
A winery was established in that valley, followed by others further west in a region of spectacular lakes.
30 Years Ago ...
The land carved by glaciers had 19 wineries. Today there are over 200.
Welcome to the new world of world-class wines ...
Welcome to New York!
CHARDONNAY, Whitecliff Reserve 2005 $39
New York State
CHARDONNAY, Rivendell Soho 2004 $36
New York State
VIDAL BLANC, Whitecliff 2006 $32
New York State
CAYUGA WHITE, Adair Vineyards 2007 $29
Hudson Valley River Region
SEYVAL & VIDAL BLANC
Awosting White, Whitecliff NV $32
Hudson Valley River Region
SEYVAL & CHARDONNAY, Chateau Lafayette Reneau NV $29
Finger Lakes New York
SEYVAL, VIDAL AND VIGNOLES
Adair Vineyards, Dutch Barn White 2006 $29
Hudson Valley River Region
RIESLING Dry, Rivendell 2006 $32
Finger Lakes, New York
600 RIESLING, Dr. Konstantin Frank Semi-Dry 2006 $34
Finger Lakes, NY
REGIONAL FRENCH RED WINES
The region of Bordeaux, France is the largest region of quality 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 intense varying between powerful to light and racy, with blackberry, black currant, oak derived vanilla, and other notes.
130 LISTRAC-MEDOC, Chateau Clarke 2003 $55
Bordeaux, France
42 ST-EMILION, Domaine de Jacques Blanc 2000 $38
Bordeaux, France
182 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
MAZIS-CHAMBERTIN, Maison Champy 2005 $295
Burgundy, France
7 MOULIN-a-VENT, Beaujolais Deboeuf 2005 $36
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
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 $29
Provence, France
Madiran was created as an AOC in 1948, and only red wine can be produced under this appellation. The main grape variety in Madiran AOC is Tannat, which must make up 40-60% of the wine, and it is supplemented by Cabernet Franc (locally also called Bouchy), Cabernet Sauvignon and Fer (locally also called Pinenc). Despite these AOC rules, it seems that some of the appellation's top wines are in fact made from 100% Tannat without meeting any complaints from the regulatory bodies.
The wine is typically very concentrated, high in tannin and traditionally requires several years aging to be at its best. The style of really good Madiran is not unlike that of high-end Cabernet Sauvignon-dominated Bordeaux wines. However, recently some of the younger generation of winemakers have been experimenting with, and producing, wines which are softer and more approachable in their youth, mirroring a similar tendency in Bordeaux and elsewhere.
36 MADIRAN, La Place 2004 $39
South-West, 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.
125 CHIANTI (Sangiovese), Lucius Reserva 1999 $59
Tuscany, Italy
16 CHIANTI (Sangiovese), Villa Caffagio Chianti Classico 2004 $49
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
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
ITALIAN RED WINES, Super Tuscan, Southern
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
Southern Italian blend
Another example of the use of the Indicazione Geografica Tipica classification is the Tormaresca Estate’s Neprica, blending southern varietals Primitivo and Negroamaro with Cabernet.
28 PRIMITIVO, NEGROAMARO & CABERNET SAUVIGNON
Tormaresca, Neprica 2006 $29
Apulia, 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, Khroma 2006 $48
Alexander Valley, California
136 CABERNET SAUVIGNON, Cedar Knoll Vineyard Co 2004 $59
Napa Valley
162 CABERNET SAUVIGNON, Piedra Hill Purple Label 2004 $68
Howell Mtn. Napa Valley
146 CABERNET SAUVIGNON, Grgich Hills 2004 ½ Bottle $49
Napa Valley, California
166 CABERNET SAUVIGNON, Joseph Phelps 2004 $72
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
54 CABERNET SAUVIGNON, Stone Hedge 1997 5 Liter $450
Napa Valley, California
H CABERNET SAUVIGNON, Turnbull 2003 ½ Bottle $38
Oakville, Napa Valley, California
123 CABERNET SAUVIGNON & MERLOT Franco Todini Nero Della Cervara 2003 $65
Umbria, Italy
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
Finger Lakes, New York
47 CABERNET FRANC, Anthony Road 2006 $36
Finger Lakes, New York
53 CABERNET FRANC, Colli di Poianis 2006 $45
Colli Orientali Del Friuli, Italy
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.
170 MERLOT, Pine Ridge Crimson Creek 2005 $55
Napa Valley, California
H MERLOT, Havens 2004 $32
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.
19 PETITE SIRAH, Judd’s Hill 2003 $50
Lodi, 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.
162 PINOT NOIR, Calera Mills Vineyard 2002 ½ Bottle $41
Napa Valley, California
H PINOT NOIR, Calera Mt. Harlan Cuvee 2006 ½ Bottle $38
Napa Valley, California
102 PINOT NOIR, Calera, Mt. Harlan Cuvee 2005 $76
Napa Valley, California
32 PINOT NOIR, Benton Lane 2006 $48
Willamette Valley, Oregon
30 PINOT NOIR, Dr. Konstantin Frank NV $38
Finger Lakes New York
104 PINOT NOIR, Calera Mills Vineyard, Mt Harlan 2003 $80
Napa Valley, California
H PINOT NOIR, Sinesky Los Carneros 2005 ½ Bottle $39
Napa Valley, California
184 PINOT NOIR, Muddy Water 2004 $54
Waipara, New Zealand
210 PINOT NOIR, Melville Santa Rita Hills 2005 $57
Santa Rita, California
RED WINES, Tempranillo, Bobal, Priorat, Menciu,Tinta de Toro
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
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.
GENACHE, CARIGNAN, CABERNET SAUVIGNON, SYRAH & MERLOT
171 PRIORAT, Rotllan Torra, Tirant 2003 $180
Priorat, Spain
170 PRIORAT, Salanques Mas Doix 2005 $75
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.
160 BOBAL, Mustiguillo Quincha Corral 2004 $112
Utiel-Requena, Spain
Mencia from Leon, Abad Dom Bueno makes this sulfite free wine, aged in French and American oak, and exhibits blackberry and vanilla flavors with a long finish.
57 MENCIA, Abad dom Bueno 2005 $36
Bierzo, Spain
58 TINTA DE TORO, Piedra Estancia 2000 $46
Douro, Spain
Carinena is another ancient wine growing region with roots in Roman times. Garnacha (Grenache) is the most common grape grown, but modern minded winemakers are blending Cabernet and other varietals in search of explosive wines with the power and cut that have become the desired international style.
59 CABERNET BLEND, Gran Viu Seleccion, 2001 $62
Carinena, 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.
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
216 SHIRAZ, Hently Farm, The Beauty 2005 $120
Barossa, Australia
184 SHIRAZ, Torbreck, Runrig 2005 $295
Barossa Valley
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, Ridge Lytton Springs 2004 ½ Bottle $30
Santa Cruz, California
H ZINFANDEL, Ggrich Hills 2003 ½ Bottle $31
Napa Valley, California
10 ZINFADEL, Coates 2003 $36
Humbolt County, California
174 ZINFANDEL, Davis Family 2006 $75
Russian River Valley, 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
FUN STATISTICS
1 grape cluster = 1 glass
75 grapes = 1 cluster
4 clusters = 1 bottle
40 clusters = 1 vine
1 vine = 10 bottles
1200 clusters = 1 barrel
1 barrel = 60 gallons
60 gallons = 25 cases
30 vines = 1 barrel
400 vines = 1 acre
1 acre = 5 tons
5 tons = 332 cases
DESSERT WINE & CORDIALS
Port & Sherry
Sherry, Bodegas Dios Baco Cream $6 glass
Tawny Port, Quinta do Infantado $8 glass
Tawny Port, Royal Port 20 year $9 glass
Tawny Port, Graham’s 20 year $45 375 ml bottle
Port, Cockburn’s Special Reserve $27 375 ml bottle
Port, Smith Woodhouse LBV 1992 $55 750 ml bottle
Port, Badger Mountain Cabernet Franc $32 500ml
Dessert Wine
Litchi Wine, Vin Liz $8 glass
Blueberry Wine, Tomasello $6 glass
Raspberry Wine, Tomasello $6 glass
Ice Wine, Wagner Vineyards Riesling $34 375 ml bottle
Eiswein, Rudolf Muller 04 $37 375 ml bottle
Late Harrvest Torrontes, Santa Julia 06 $6 glass
Late Harvest Zinfandel, Frey Vineyards $30 500ml bottle
Sauternes, Bastor-La Montagne 03 $9 glass
Sauternes, Le Dauphin Guiraud 02 $44 500 ml bottle
Sauternes, Chateau Piada 01 $80 750 ml bottle
Moscatel, JP Vinhos $6 glass
Dolce Far Niente 03 $125 375ml
Grand Marnier $8
Grand Marnier, Cinquantenaire 150 $30
St. Germain (Elder flower) $8
Cointreau $8
Galliano $8
Knickers Irish Whiskey $6
Godiva $6
Frangelico $8
Tia Maria $6
Tuaca $6
Chambord $8
Di Sarrono Amaretto $8
Drambuie $8
Blueberry Castelli $9
Wild Strawberry Fragolino $9
Pear Brillet $8
Poli Moscato Grappa $10
Nardini Almond Grapa $10
Luxardo Sambuca $6
Kalani Coconut Liquer $6
Caprinatura Lemoncello $6
SINGLE MALT SCOTCH
BruichLaddich 15 Year Old $15 Islay
Black Bottle 10 Year Old $8 Islay
A blend of all 11 distilleries in Islay consisting of single malts.
Dalwhinnie 15 Year Old $10 Highland
Glenfiddich 10 Year Old $8 Highland
Glenfiddich 12 Year Old $10 Highland
Glenfiddich 15 Year Old, French Oak Reserve $14 Highland
Glengoyne 10 Year Old $8 Highland
Lagavulin 16 Year Old $12 Islay
Oban 14 Year Old $12 West Highland
The Balvenie 12 Year Old $10 Banffshire
The Balvenie 15 Year Old $12 Banffshire
The Macallan 12 Year Old $10 Highland
The Glenlivet 15 Year Old $14 Speyside
The Glenlivet 18 Year Old $16 Speyside
The Speyside 12 Year Old $10 Highland
SINGLE CASK SINGLE MALT SCOTCH
All single cask Scotch in Un-Chillfiltered & no color is added
Longmorn-Glenlivet 1968 Cask Strength 35 Year Old $30 Highland
BruichLaddich 1990 Cask Strength 14 Year Old $18 Islay
Coal Ila 1991 Un-Chillfiltered 15 Year Old $14 Islay
Matured in Hogs Head, 654 bottles made.
The Macallan 1990 Un-Chillfiltered 14 Year Old $14 Speyside
Matured in Refill Butt, 703 bottles made.
Glenlivet 1985 20 Years Old $24 Speyside
Matured in Hogshead, bottle number 33 of 221
BLENDED MALT SCOTCH
King’s Crest 25 Year Old $35
Blend of 25 year Glenlivet & 27 year North of Scotland
Johnnie Walker Red $6
Johnnie Walker Black 12 Year Old $8
Johnnie Walker Green 15 Year Old $14
Johnnie Walker Blue “Rarest Blend” $35
BOURBON
Jim Beam $6 Evan Williams, Single Barrel 1995 $$
Wild Turkey $6 Labrot & Graham, Woodford Reserve $8
Makers Mark $6 Old Pogue, Master’s Select $8
COGNAC
Bowen XO $18
Kelt Tour du Monde VSOP $12
Remy Martin VSOP $10
Germain Robin Sharholders, American Brandy $10
ARMAGNAC
Armagnac, Cles des Ducs VSOP $10
St. Aubin, Kelt Tour du Monde $12
Marie Duffau, Hors d’Age $10
ABISINTHE
St. George $12 United States
Kubler $12 Switzerland
Absinthe is a distilled, highly alcoholic (45%-90% ABV), anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called "wormwood." Absinthe is typically of a natural green color but is also produced in both clear and artificially colored styles. It is often called "the Green Fairy."
Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor. Absinthe is unusual among spirits in that it is bottled at a high proof but is normally diluted with water when it is drunk.
Absinthe originated in Switzerland. However, it is better known for its popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Vincent van Gogh, Oscar Wilde, and Aleister Crowley were all notorious "bad men" of that day who were (or were thought to be) devotees of the Green Fairy.
Absinthe was portrayed as a dangerously addictive, psychoactive drug. The chemical thujone, present in small quantities, was blamed for its alleged harmful effects. By 1915 absinthe had been banned in the United States and in most European countries except the United Kingdom, Spain, Portugal, and the Austro-Hungarian Empire. Although absinthe was vilified, no evidence has shown it to be any more dangerous than ordinary liquor. Its psychoactive properties, apart from those of ethanol, have been much exaggerated.
A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. As of February 2008, nearly 200 brands of absinthe were being produced in a dozen countries, most notably France, Switzerland, Spain, and the Czech Republic.
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
CIDER
(1) Doc’s Draft Hard Apple Cider (Gluten-Free) 12 oz. $6 Warwick, NY
PILSNERS
(5) Pinkus Organic Pilsner 17 oz. $9 Germany
LAGERS
(1) Lake Front New Grist (Gluten-Free) 12 oz. $4 Wisconsin
(6) Corona 12 oz. $4 Mexico
(6) Boston Beer Co. Sam Adams Light 12 oz. $4 Boston
(1) Boston Beer Co. Sam Adams 12 oz. $4 Boston
(1) Bitburger 12 oz. $4 Germany
(1) Thomas Brau Non-Alcoholic 12 oz. $4 Germany
BOCK
(500) Wagner Valley Dog Sled Triple Bock 25.4 oz. $20 New York
(5) Celebrator Dopplebock 11.2 oz. $12 Germany
(5) Castle Eggenberg Urbock 23 11.2 oz. $9 Austria
(6) Castle Eggenberg Samiclaus 2005 11.2 oz. $14 Austria
(6) Castle Eggenberg Samiclaus 2006 11.2 oz. $12 Austria
(5) Aventinus Weizen Eisbock 11.2 oz $9 Germany
ALE
(5) Oskar, Dale’s Pale Ale 12 oz. $6 Colorado
(1) Boddingtons Pub Ale 16 oz $6 England
(800) Brooklyn Local 1 25.4 $16 Brooklyn, NY
(1) Magic Hat #9 12 oz. $4 Vermont
(5) Avery Fourteen Dry Hopped Ale 22 oz. $19 Colorado
(5) Rogue Red 12 oz. $6 Oregon
(5) Rogue Mori Moto Soba Ale 22 oz. $12 Oregon
(6) Dogfish Head Fort (brewed with raspberries) 25.4 oz. $35 Delaware
(5) Otter Creek Otteroo World Tour 22 oz. $12 Vermont
(5) O’ Hanlon’s Thomas Hardy’s Ale 2004 8.5 oz. $16 England
(WC) Fuller’s Ale 2004 16.9 oz. $20 England
(WC) Fuller’s Ale 2005 16.9 oz. $18 England
(WC) Fuller’s Ale 2006 16.9 oz. $16 England
(5) Kelpie Ale 16.9 oz. $8 Scotland
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
ALE
(5) J.W. Lees Harvest Ale Matured in Calvados Casks 2005
9.3 oz. $16 UK
(5) J.W. Lees Harvest Ale Matured in Lagavulin Casks 2006
9.3 oz. $16 UK
(5) J.W. Lees Harvest Ale Matured in Port Casks 2007
9.3 oz. $16 UK
(5) J.W. Lees Harvest Ale Matured in Sherry Casks 2006
9.3 oz. $16 UK
WHEAT-WEISSE ALES
(5) Pinkus Organic 17 oz. $9 Germany
(5) Schneider Wiesen Edelweiss Organic 17 oz. $9 Germany
(5) Paulaner Hefe-Weizen 17 oz. $7 Germany
(5) Weihenstephaner Hefeweissbier Dark 17 oz. $7 Germany
(5) Franziskaner Dunkel Dark 17 oz. $7 Germany
ALT (Aged Ale)
(1) Southampton Secret Ale 12 oz. $6 New York
(5) Pinkus Original Munster Alt 17 oz. $9 Germany
BELGIAN ALES
(700) Corsendonk Abbey Brown 25.4 oz. $19
(4) Foret Saison Organic 12 oz. $9
(500) Foret Saison Organic 25.4 oz. $18
(1) Petrus Dubbel Bruin 12 oz $9
(6) Huyghe Delirium Tremens 11.2 oz. $10
(800) Van Steenberge Bornem Triple 25.4 oz. $24
(6) Brasserie Dupont Saison 25.4 oz. $24
(800) Brasserie Dupont Moinette 25.4 oz. $25
(WC) Brasserie Dubuisson’s Scaldi’s Special 33.8 oz. $65
(5) Duvel Golden Ale 12 oz. $12
BELGIAN STYLE ALES
(6) Castelain Blond Biere de Garde 25.4 oz. $25 France
(6) Castelain St. Amand 25.4 oz $25 France
(6) La Choulette Framboise 25.4 oz. $25 France
(6) Allagash Triple Reserve 25.4 oz. $14 Maine
(500) Ommegang Hennepin Saison 25.4 oz. $13 New York
(800) Ommegang Abbey Ale 25.4 oz. $13 New York
(WC) Ommegang Abbey Ale 3 liters $65 New York
(1) Ommegang Rare Vos 12 oz. $6 New York
(1) Ommegang Three Philosophers 12 oz. $6 New York
Ommegang Ommegeddon (Still Aging) 25.4 oz. New York
(1) Southampton Double White 12 oz. $6 New York
(800) St. Vincent’s Dubbel 25.4 oz. $25 New York
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
IPA (India Pale Ale)
(1) Wolavers Organic 12 oz. $4 Vermont
(6) Orlio Organic from Magic Hat 12 oz. $5 Vermont
(1) Dogfish Head 60 Minute 12 oz. $5 Maryland
(1) Dogfish Head 90 Minute 12 oz. $8 Maryland
(6) Dogfish Head 120 Minute 12 oz. $17 Maryland
(700) Left Hand Brewing Warrior IPA 22 oz. $10 Colorado
(5) Bear Republic Racer 5 22 oz. $12 California
(5) Avery Maharaja Imperial 22 oz. $18 Colorado
(6) Weyerbacher Double Simcoe 12 oz. $6 Pennsylvania
(WF) Lagunitas Maximus IPA 12 oz. $6 California
BARLEY WINE ALES
(4) Brooklyn Monster Ale 2004 12 oz. $12 New York
(4) Brooklyn Monster Ale 2005 12 oz. $10 New York
(4) Brooklyn Monster Ale 2006 12 oz. $8 New York
(4) Brooklyn Monster Ale 2007 12 oz. $6 New York
(1) Flying Dog Horn Dog 12 oz. $6 Colorado
Keegan Ales Super Kitty 2006 34 oz. $35 Kingston, NY
Keegan Ales Super Kitty 2007 34 oz. $30 Kingston, NY
(5) Rogue Old Crustacean 25.4 oz. $25 Oregon
(700) Stadsbrouwerij De Hemel Nieuw Ligt Grand Cru 2005
11.2 oz $40 Netherlands
CERTIFIED TRAPPIST
(5) Achel Brune 11.2 oz. $10 Belgium
(5) Chimay Premiere Red 12 oz. $11 Belgium
(800) Chimay Grande Reserve 25.4 oz. $24 Belgium
(800) Chimay Cinq Cents Triple 25.4 oz. $24 Belgium
(700) Koningshoven Blond 25.4 oz. $16 Netherlands
Koningshoven Dubbel 11.2 oz. $12 Netherlands
Koningshoven Tripel 11.2 oz. $12 Netherlands
Koningshoven Quadrupel 11.2 oz $12 Netherlands
(1) Orval Trappist Ale 11.2 oz. $10 Belgium
(1) Rochefort Six 11.2 oz. $10 Belgium
(1) Rochefort Eight 11.2 oz. $12 Belgium
(1) Rochefort Ten 11.2 oz. $14 Belgium
(6) Westmalle Tripel 11.2 oz. $12 Belgium
(5) Westmalle Dubbel 11.2 oz. $12 Belgium
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
LAMBIC
(5) Lindemans Framboise 12 oz. $9 Belgium
(6) Lindemans Peche 25.4 oz. $18 Belgium
(6) Lindemans Kriek 25.4 oz. $18 Belgium
(6) Lindemans Cassis 25.4 oz. $18 Belgium
(6) Lindemans Pomme 25.4 oz. $18 Belgium
(6) Lindemans Gueuze 25.4 oz. $18 Belgium
PORTER
(500) Great Divide Oak Aged Yeti 22 oz. $15 Colorado
(1) Southern Tier 12 oz. $5 New York
(5) Victory Baltic Thunder 22 oz. $12 Pennsylvania
STOUT
(1) Guinness 12 oz. $4 Ireland
(6) St. Peters Cream Stout 16 oz. $8 England
(5) Samuel Smith Oatmeal Stout 12 oz. $7 England
(1) Dogfish Head World Wide Stout 12 oz. $18 Maryland
(500) Left Hand Oak Aged Imperial Stout 2007 25.4 oz $22 Colorado
(5) Rogue Chocolate Stout 22 oz. $10 Oregon
(700) Ommegang Chocolate Stout 25.4 oz. $20 New York
(1) Keegan Ales Mother’s Milk 12 oz. $5 Kingston, NY
(4) Brooklyn Chocolate Stout Winter 2005/06 12 oz. $10 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2006/07 12 oz. $8 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2007/08 12 oz. $6 Brooklyn, NY
RARE AND LIMITED BEER MENU
(B) DogFish Head Olde School Barley Wine 12 oz. $12 Maryland
(B) DogFish Head Golden Era Imperial Pilsner 12 oz. $10 Maryland
(B) Stone Double Bastard 2007 22 oz. $16 California
(B) Weihenstephaner Vitus 16.9 oz. $10 Germany
(6) Burton Empire India Pale Ale 16.9 oz. $12 England
(6) Castle Eggenberg Samichlaus Helles 11.2 oz $16 Austria
(B) O’ Hanlon’s Thomas Hardy’s Ale 2007 8.5 oz. $16 England
CHARDONNAY, Macon Blanc, Laboure Roi 2003 $16
Burgundy, France
CHARDONNAY, Chablis, Drouhin 2005 $18
Chablis, France
CHARDONNAY, Puligny-Montrachet, Giradin Vieilles Vignes 2005 $38
Burgundy, France
CHARDONNAY, Grgich Hills 2004 $40
Napa Valley, California
VIOGNIER, Fess Parker 2004 $22
Santa Barbara County, California
ZIND, Zind Humbrecht 2004 $32
Alsace, France
CHAMPAGNE, Veuve Clicquot Yellow Label Brut (NV) $45
Reims, France
CHAMPAGNE, Veuve Clicquot Demi-Sec (NV) $45
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, Havens 2004 $32
Napa Valley, California
PINOT NOIR, Au Bon Climat 2006 $36
Santa Maria, California
PINOT NOIR, Rex Hill 2005 $36
Willamette Valley, Oregon
162 PINOT NOIR, Calera Mills Vineyard 2002 $41
Napa Valley, California
PINOT NOIR, Calera Mt. Harlan Cuvee 2006 $38
Napa Valley, California
PINOT NOIR, Sinesky Los Carneros 2005 $39
Napa Valley, California
BORDEAUX, Chateau Carrignan 2006 $20
Premieres Cotes De Bordeaux
146 CABERNET SAUVIGNON, Grgich Hills 2004 $49
Napa Valley, California
CABERNET SAUVIGNON, Turnbull 2003 $38
Oakville, Napa Valley, California
ZINFANDEL, Ridge Lytton Springs 2004 $30
Santa Cruz, California
ZINFANDEL, Grgich Hills 2002 $31
Napa Valley, California
ZINFANDEL, Cline Ancient Vine 2005 $22
Contra Costa County, California
MERLOT, Lazio, Falesco Montiano 2001 $37
Lazio, Italy
116 AMARONE, Allegrini 2000 $65
Valpolicella, Italy
150 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, Nicolas Feuillatte Brut NV $61
Epernay, France
CHAMPAGNE, Nicolas Feuillatte Cuvee Millesime 2000 $87
Epernay, France
CHAMPAGNE, Jacquart, La Cuvee Nomaine 1988 $130
Reims, 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
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, Coli di Manza (the worlds only biodynamic Prosecco) NV $39
Valdobbiadene, Italy
CAVA, Albet I Noya Brut NV $39
Penedes, Spain
CAVA, Dibon Brut Reserve NV $32
Penedes, Spain
SPARKLING SHIRAZ, Peter Rumball NV ½ Bottle $24
Coonawarra, Australia
WHITE WINES, Chardonnay & Godello
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, Macon Blanc-Villages, St. Armand 2002 ½ Bottle $16
Burgundy, France
H CHARDONNAY, Chablis Drouhin 2005 ½ Bottle $23
Burgundy, France
700 CHARDONNAY, Whitecliff Reserve 2005 $39
New York State
180 CHARDONNAY, Meursault, Joseph Matrot Les Chevaliers 2002 $60
Burgundy, France
182 CHARDONNAY, Fess Parker, Ashley’s Vineyard 2005 $55
Santa Barbara, California
194 CHARDONNAY, Chateau Potelle, Mt. Veeder 2005 $59
Napa 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
184 CHARDONNAY, Mount Eden 2004 $90
Santa Cruz Mountains, California
500 CHARDONNAY, Droin Chablis Premier Cru Vaillons 2006 $75
Burgundy, France
500 CHARDONNAY, Colli du Poianis 2006 $38
Colli Orientali Del Friuli, Italy
500 CHARDONNAY & GRECO BIANCO, Ceraudo Petelia 2006 $45
Calabria, Italy
Godello is a Spanish varietal, known for grapefruit flavors and a certain degree of spiciness. This example comes from the Bierzo region. Has no added sulfites!
500 GODELLO, Abad Dom Bueno 2007 $31
Bierzo, Spain
WHITE WINES, Pinot Grigio, Viognier, Riesling & Gewurztraminer
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 $28
Veneto, Italy
H PINOT GRIGIO, Vigna Baldo 2005 ½ Bottle $16
Umbria, Italy
500 PINOT GRIGIO, Colli di Poianis 2005 $39
Colli Orientali di Friuli
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.
800 VIOGNIER (blend), Treana Mer Soleil Vineyard 2006 $49
Central Coast
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, Zind Humbrecht Turckheim 2004 $56
Alsace, Franc
500 RIESLING, Royal Rheingau, RRR 2004 $29
Rheingau, Germany
700 RIESLING, Dr. Konstantin Frank Semi-Dry 2006 $34
Finger Lakes, NY
700 RIESLING Dry, Rivendell 2006 $32
Finger Lakes, New York
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.
500 SAUVIGNON BLANC, Menetou-Salon, Domaine de Chatenoy 2006 $39
Loire Valley, France
800 SAUVIGNON BLANC, Brancott Festival Block 2007 $44
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, Blanco Nieva 2006 $30
Rueda, Spain.
500 SAUVIGNON BLANC, SEMILLON & MUSCADELLE
Chateau Haut-Pasquet 2005 $29
Bordeaux, France
WHITE WINES, Muscadet, Albarino, Alsace & Brachetto
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 2006 $34
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 $29
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
800 PINOT GRIS, Lucien Albrecht Cuvee Cecile 2004 $39
Alsace, France
800 PINOT D’Alsace, Domaine Bott-Geyle 2005 $39
A wonderful blend of four 35% Pinot Blanc, 35 % Pinot Auxerrois, 20% Pinot Gris &
10% 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
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, MARSANNE & ROUSSANE
L’Archet Cuvee Occitane 2005 $44
Languedoc, France
"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
Our Favorite Whites
500 ROSCHETTO, Falesco Ferantano 2005 $49
Umbria, Italy
164 PRIORAT, Dels Closos Barranc 2006 $49
Priorat, Spain
800 PINOT GRIS, Lucien Albrecht Cuvee Cecile 2004 $39
Alsace, France
10,000 Years Ago ...
Ice Age glaciers sculpted a beautiful land where earth meets water to soften the air, creating ideal conditions for growing grapes.
400 Years Ago ...
Dutch settlers planted vines on a small island in this new world, followed by Englishmen on a different island to the east, and French immigrants in a river valley to the north.
175 Years Ago ...
A winery was established in that valley, followed by others further west in a region of spectacular lakes.
30 Years Ago ...
The land carved by glaciers had 19 wineries. Today there are over 200.
Welcome to the new world of world-class wines ...
Welcome to New York!
CHARDONNAY, Whitecliff Reserve 2005 $39
New York State
CHARDONNAY, Rivendell Soho 2004 $36
New York State
VIDAL BLANC, Whitecliff 2006 $32
New York State
CAYUGA WHITE, Adair Vineyards 2007 $29
Hudson Valley River Region
SEYVAL & VIDAL BLANC
Awosting White, Whitecliff NV $32
Hudson Valley River Region
SEYVAL & CHARDONNAY, Chateau Lafayette Reneau NV $29
Finger Lakes New York
SEYVAL, VIDAL AND VIGNOLES
Adair Vineyards, Dutch Barn White 2006 $29
Hudson Valley River Region
RIESLING Dry, Rivendell 2006 $32
Finger Lakes, New York
600 RIESLING, Dr. Konstantin Frank Semi-Dry 2006 $34
Finger Lakes, NY
REGIONAL FRENCH RED WINES
The region of Bordeaux, France is the largest region of quality 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 intense varying between powerful to light and racy, with blackberry, black currant, oak derived vanilla, and other notes.
130 LISTRAC-MEDOC, Chateau Clarke 2003 $55
Bordeaux, France
42 ST-EMILION, Domaine de Jacques Blanc 2000 $38
Bordeaux, France
182 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
MAZIS-CHAMBERTIN, Maison Champy 2005 $295
Burgundy, France
7 MOULIN-a-VENT, Beaujolais Deboeuf 2005 $36
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
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 $29
Provence, France
Madiran was created as an AOC in 1948, and only red wine can be produced under this appellation. The main grape variety in Madiran AOC is Tannat, which must make up 40-60% of the wine, and it is supplemented by Cabernet Franc (locally also called Bouchy), Cabernet Sauvignon and Fer (locally also called Pinenc). Despite these AOC rules, it seems that some of the appellation's top wines are in fact made from 100% Tannat without meeting any complaints from the regulatory bodies.
The wine is typically very concentrated, high in tannin and traditionally requires several years aging to be at its best. The style of really good Madiran is not unlike that of high-end Cabernet Sauvignon-dominated Bordeaux wines. However, recently some of the younger generation of winemakers have been experimenting with, and producing, wines which are softer and more approachable in their youth, mirroring a similar tendency in Bordeaux and elsewhere.
36 MADIRAN, La Place 2004 $39
South-West, 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.
125 CHIANTI (Sangiovese), Lucius Reserva 1999 $59
Tuscany, Italy
16 CHIANTI (Sangiovese), Villa Caffagio Chianti Classico 2004 $49
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
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
ITALIAN RED WINES, Super Tuscan, Southern
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
Southern Italian blend
Another example of the use of the Indicazione Geografica Tipica classification is the Tormaresca Estate’s Neprica, blending southern varietals Primitivo and Negroamaro with Cabernet.
28 PRIMITIVO, NEGROAMARO & CABERNET SAUVIGNON
Tormaresca, Neprica 2006 $29
Apulia, 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, Khroma 2006 $48
Alexander Valley, California
136 CABERNET SAUVIGNON, Cedar Knoll Vineyard Co 2004 $59
Napa Valley
162 CABERNET SAUVIGNON, Piedra Hill Purple Label 2004 $68
Howell Mtn. Napa Valley
146 CABERNET SAUVIGNON, Grgich Hills 2004 ½ Bottle $49
Napa Valley, California
166 CABERNET SAUVIGNON, Joseph Phelps 2004 $72
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
54 CABERNET SAUVIGNON, Stone Hedge 1997 5 Liter $450
Napa Valley, California
H CABERNET SAUVIGNON, Turnbull 2003 ½ Bottle $38
Oakville, Napa Valley, California
123 CABERNET SAUVIGNON & MERLOT Franco Todini Nero Della Cervara 2003 $65
Umbria, Italy
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
Finger Lakes, New York
47 CABERNET FRANC, Anthony Road 2006 $36
Finger Lakes, New York
53 CABERNET FRANC, Colli di Poianis 2006 $45
Colli Orientali Del Friuli, Italy
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.
170 MERLOT, Pine Ridge Crimson Creek 2005 $55
Napa Valley, California
H MERLOT, Havens 2004 $32
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.
19 PETITE SIRAH, Judd’s Hill 2003 $50
Lodi, 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.
162 PINOT NOIR, Calera Mills Vineyard 2002 ½ Bottle $41
Napa Valley, California
H PINOT NOIR, Calera Mt. Harlan Cuvee 2006 ½ Bottle $38
Napa Valley, California
102 PINOT NOIR, Calera, Mt. Harlan Cuvee 2005 $76
Napa Valley, California
32 PINOT NOIR, Benton Lane 2006 $48
Willamette Valley, Oregon
30 PINOT NOIR, Dr. Konstantin Frank NV $38
Finger Lakes New York
104 PINOT NOIR, Calera Mills Vineyard, Mt Harlan 2003 $80
Napa Valley, California
H PINOT NOIR, Sinesky Los Carneros 2005 ½ Bottle $39
Napa Valley, California
184 PINOT NOIR, Muddy Water 2004 $54
Waipara, New Zealand
210 PINOT NOIR, Melville Santa Rita Hills 2005 $57
Santa Rita, California
RED WINES, Tempranillo, Bobal, Priorat, Menciu,Tinta de Toro
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
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.
GENACHE, CARIGNAN, CABERNET SAUVIGNON, SYRAH & MERLOT
171 PRIORAT, Rotllan Torra, Tirant 2003 $180
Priorat, Spain
170 PRIORAT, Salanques Mas Doix 2005 $75
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.
160 BOBAL, Mustiguillo Quincha Corral 2004 $112
Utiel-Requena, Spain
Mencia from Leon, Abad Dom Bueno makes this sulfite free wine, aged in French and American oak, and exhibits blackberry and vanilla flavors with a long finish.
57 MENCIA, Abad dom Bueno 2005 $36
Bierzo, Spain
58 TINTA DE TORO, Piedra Estancia 2000 $46
Douro, Spain
Carinena is another ancient wine growing region with roots in Roman times. Garnacha (Grenache) is the most common grape grown, but modern minded winemakers are blending Cabernet and other varietals in search of explosive wines with the power and cut that have become the desired international style.
59 CABERNET BLEND, Gran Viu Seleccion, 2001 $62
Carinena, 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.
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
216 SHIRAZ, Hently Farm, The Beauty 2005 $120
Barossa, Australia
184 SHIRAZ, Torbreck, Runrig 2005 $295
Barossa Valley
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, Ridge Lytton Springs 2004 ½ Bottle $30
Santa Cruz, California
H ZINFANDEL, Ggrich Hills 2003 ½ Bottle $31
Napa Valley, California
10 ZINFADEL, Coates 2003 $36
Humbolt County, California
174 ZINFANDEL, Davis Family 2006 $75
Russian River Valley, 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
FUN STATISTICS
1 grape cluster = 1 glass
75 grapes = 1 cluster
4 clusters = 1 bottle
40 clusters = 1 vine
1 vine = 10 bottles
1200 clusters = 1 barrel
1 barrel = 60 gallons
60 gallons = 25 cases
30 vines = 1 barrel
400 vines = 1 acre
1 acre = 5 tons
5 tons = 332 cases
DESSERT WINE & CORDIALS
Port & Sherry
Sherry, Bodegas Dios Baco Cream $6 glass
Tawny Port, Quinta do Infantado $8 glass
Tawny Port, Royal Port 20 year $9 glass
Tawny Port, Graham’s 20 year $45 375 ml bottle
Port, Cockburn’s Special Reserve $27 375 ml bottle
Port, Smith Woodhouse LBV 1992 $55 750 ml bottle
Port, Badger Mountain Cabernet Franc $32 500ml
Dessert Wine
Litchi Wine, Vin Liz $8 glass
Blueberry Wine, Tomasello $6 glass
Raspberry Wine, Tomasello $6 glass
Ice Wine, Wagner Vineyards Riesling $34 375 ml bottle
Eiswein, Rudolf Muller 04 $37 375 ml bottle
Late Harrvest Torrontes, Santa Julia 06 $6 glass
Late Harvest Zinfandel, Frey Vineyards $30 500ml bottle
Sauternes, Bastor-La Montagne 03 $9 glass
Sauternes, Le Dauphin Guiraud 02 $44 500 ml bottle
Sauternes, Chateau Piada 01 $80 750 ml bottle
Moscatel, JP Vinhos $6 glass
Dolce Far Niente 03 $125 375ml
Grand Marnier $8
Grand Marnier, Cinquantenaire 150 $30
St. Germain (Elder flower) $8
Cointreau $8
Galliano $8
Knickers Irish Whiskey $6
Godiva $6
Frangelico $8
Tia Maria $6
Tuaca $6
Chambord $8
Di Sarrono Amaretto $8
Drambuie $8
Blueberry Castelli $9
Wild Strawberry Fragolino $9
Pear Brillet $8
Poli Moscato Grappa $10
Nardini Almond Grapa $10
Luxardo Sambuca $6
Kalani Coconut Liquer $6
Caprinatura Lemoncello $6
SINGLE MALT SCOTCH
BruichLaddich 15 Year Old $15 Islay
Black Bottle 10 Year Old $8 Islay
A blend of all 11 distilleries in Islay consisting of single malts.
Dalwhinnie 15 Year Old $10 Highland
Glenfiddich 10 Year Old $8 Highland
Glenfiddich 12 Year Old $10 Highland
Glenfiddich 15 Year Old, French Oak Reserve $14 Highland
Glengoyne 10 Year Old $8 Highland
Lagavulin 16 Year Old $12 Islay
Oban 14 Year Old $12 West Highland
The Balvenie 12 Year Old $10 Banffshire
The Balvenie 15 Year Old $12 Banffshire
The Macallan 12 Year Old $10 Highland
The Glenlivet 15 Year Old $14 Speyside
The Glenlivet 18 Year Old $16 Speyside
The Speyside 12 Year Old $10 Highland
SINGLE CASK SINGLE MALT SCOTCH
All single cask Scotch in Un-Chillfiltered & no color is added
Longmorn-Glenlivet 1968 Cask Strength 35 Year Old $30 Highland
BruichLaddich 1990 Cask Strength 14 Year Old $18 Islay
Coal Ila 1991 Un-Chillfiltered 15 Year Old $14 Islay
Matured in Hogs Head, 654 bottles made.
The Macallan 1990 Un-Chillfiltered 14 Year Old $14 Speyside
Matured in Refill Butt, 703 bottles made.
Glenlivet 1985 20 Years Old $24 Speyside
Matured in Hogshead, bottle number 33 of 221
BLENDED MALT SCOTCH
King’s Crest 25 Year Old $35
Blend of 25 year Glenlivet & 27 year North of Scotland
Johnnie Walker Red $6
Johnnie Walker Black 12 Year Old $8
Johnnie Walker Green 15 Year Old $14
Johnnie Walker Blue “Rarest Blend” $35
BOURBON
Jim Beam $6 Evan Williams, Single Barrel 1995 $$
Wild Turkey $6 Labrot & Graham, Woodford Reserve $8
Makers Mark $6 Old Pogue, Master’s Select $8
COGNAC
Bowen XO $18
Kelt Tour du Monde VSOP $12
Remy Martin VSOP $10
Germain Robin Sharholders, American Brandy $10
ARMAGNAC
Armagnac, Cles des Ducs VSOP $10
St. Aubin, Kelt Tour du Monde $12
Marie Duffau, Hors d’Age $10
ABISINTHE
St. George $12 United States
Kubler $12 Switzerland
Absinthe is a distilled, highly alcoholic (45%-90% ABV), anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called "wormwood." Absinthe is typically of a natural green color but is also produced in both clear and artificially colored styles. It is often called "the Green Fairy."
Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor. Absinthe is unusual among spirits in that it is bottled at a high proof but is normally diluted with water when it is drunk.
Absinthe originated in Switzerland. However, it is better known for its popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Vincent van Gogh, Oscar Wilde, and Aleister Crowley were all notorious "bad men" of that day who were (or were thought to be) devotees of the Green Fairy.
Absinthe was portrayed as a dangerously addictive, psychoactive drug. The chemical thujone, present in small quantities, was blamed for its alleged harmful effects. By 1915 absinthe had been banned in the United States and in most European countries except the United Kingdom, Spain, Portugal, and the Austro-Hungarian Empire. Although absinthe was vilified, no evidence has shown it to be any more dangerous than ordinary liquor. Its psychoactive properties, apart from those of ethanol, have been much exaggerated.
A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. As of February 2008, nearly 200 brands of absinthe were being produced in a dozen countries, most notably France, Switzerland, Spain, and the Czech Republic.
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
CIDER
(1) Doc’s Draft Hard Apple Cider (Gluten-Free) 12 oz. $6 Warwick, NY
PILSNERS
(5) Pinkus Organic Pilsner 17 oz. $9 Germany
LAGERS
(1) Lake Front New Grist (Gluten-Free) 12 oz. $4 Wisconsin
(6) Corona 12 oz. $4 Mexico
(6) Boston Beer Co. Sam Adams Light 12 oz. $4 Boston
(1) Boston Beer Co. Sam Adams 12 oz. $4 Boston
(1) Bitburger 12 oz. $4 Germany
(1) Thomas Brau Non-Alcoholic 12 oz. $4 Germany
BOCK
(500) Wagner Valley Dog Sled Triple Bock 25.4 oz. $20 New York
(5) Celebrator Dopplebock 11.2 oz. $12 Germany
(5) Castle Eggenberg Urbock 23 11.2 oz. $9 Austria
(6) Castle Eggenberg Samiclaus 2005 11.2 oz. $14 Austria
(6) Castle Eggenberg Samiclaus 2006 11.2 oz. $12 Austria
(5) Aventinus Weizen Eisbock 11.2 oz $9 Germany
ALE
(5) Oskar, Dale’s Pale Ale 12 oz. $6 Colorado
(1) Boddingtons Pub Ale 16 oz $6 England
(800) Brooklyn Local 1 25.4 $16 Brooklyn, NY
(1) Magic Hat #9 12 oz. $4 Vermont
(5) Avery Fourteen Dry Hopped Ale 22 oz. $19 Colorado
(5) Rogue Red 12 oz. $6 Oregon
(5) Rogue Mori Moto Soba Ale 22 oz. $12 Oregon
(6) Dogfish Head Fort (brewed with raspberries) 25.4 oz. $35 Delaware
(5) Otter Creek Otteroo World Tour 22 oz. $12 Vermont
(5) O’ Hanlon’s Thomas Hardy’s Ale 2004 8.5 oz. $16 England
(WC) Fuller’s Ale 2004 16.9 oz. $20 England
(WC) Fuller’s Ale 2005 16.9 oz. $18 England
(WC) Fuller’s Ale 2006 16.9 oz. $16 England
(5) Kelpie Ale 16.9 oz. $8 Scotland
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
ALE
(5) J.W. Lees Harvest Ale Matured in Calvados Casks 2005
9.3 oz. $16 UK
(5) J.W. Lees Harvest Ale Matured in Lagavulin Casks 2006
9.3 oz. $16 UK
(5) J.W. Lees Harvest Ale Matured in Port Casks 2007
9.3 oz. $16 UK
(5) J.W. Lees Harvest Ale Matured in Sherry Casks 2006
9.3 oz. $16 UK
WHEAT-WEISSE ALES
(5) Pinkus Organic 17 oz. $9 Germany
(5) Schneider Wiesen Edelweiss Organic 17 oz. $9 Germany
(5) Paulaner Hefe-Weizen 17 oz. $7 Germany
(5) Weihenstephaner Hefeweissbier Dark 17 oz. $7 Germany
(5) Franziskaner Dunkel Dark 17 oz. $7 Germany
ALT (Aged Ale)
(1) Southampton Secret Ale 12 oz. $6 New York
(5) Pinkus Original Munster Alt 17 oz. $9 Germany
BELGIAN ALES
(700) Corsendonk Abbey Brown 25.4 oz. $19
(4) Foret Saison Organic 12 oz. $9
(500) Foret Saison Organic 25.4 oz. $18
(1) Petrus Dubbel Bruin 12 oz $9
(6) Huyghe Delirium Tremens 11.2 oz. $10
(800) Van Steenberge Bornem Triple 25.4 oz. $24
(6) Brasserie Dupont Saison 25.4 oz. $24
(800) Brasserie Dupont Moinette 25.4 oz. $25
(WC) Brasserie Dubuisson’s Scaldi’s Special 33.8 oz. $65
(5) Duvel Golden Ale 12 oz. $12
BELGIAN STYLE ALES
(6) Castelain Blond Biere de Garde 25.4 oz. $25 France
(6) Castelain St. Amand 25.4 oz $25 France
(6) La Choulette Framboise 25.4 oz. $25 France
(6) Allagash Triple Reserve 25.4 oz. $14 Maine
(500) Ommegang Hennepin Saison 25.4 oz. $13 New York
(800) Ommegang Abbey Ale 25.4 oz. $13 New York
(WC) Ommegang Abbey Ale 3 liters $65 New York
(1) Ommegang Rare Vos 12 oz. $6 New York
(1) Ommegang Three Philosophers 12 oz. $6 New York
Ommegang Ommegeddon (Still Aging) 25.4 oz. New York
(1) Southampton Double White 12 oz. $6 New York
(800) St. Vincent’s Dubbel 25.4 oz. $25 New York
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
IPA (India Pale Ale)
(1) Wolavers Organic 12 oz. $4 Vermont
(6) Orlio Organic from Magic Hat 12 oz. $5 Vermont
(1) Dogfish Head 60 Minute 12 oz. $5 Maryland
(1) Dogfish Head 90 Minute 12 oz. $8 Maryland
(6) Dogfish Head 120 Minute 12 oz. $17 Maryland
(700) Left Hand Brewing Warrior IPA 22 oz. $10 Colorado
(5) Bear Republic Racer 5 22 oz. $12 California
(5) Avery Maharaja Imperial 22 oz. $18 Colorado
(6) Weyerbacher Double Simcoe 12 oz. $6 Pennsylvania
(WF) Lagunitas Maximus IPA 12 oz. $6 California
BARLEY WINE ALES
(4) Brooklyn Monster Ale 2004 12 oz. $12 New York
(4) Brooklyn Monster Ale 2005 12 oz. $10 New York
(4) Brooklyn Monster Ale 2006 12 oz. $8 New York
(4) Brooklyn Monster Ale 2007 12 oz. $6 New York
(1) Flying Dog Horn Dog 12 oz. $6 Colorado
Keegan Ales Super Kitty 2006 34 oz. $35 Kingston, NY
Keegan Ales Super Kitty 2007 34 oz. $30 Kingston, NY
(5) Rogue Old Crustacean 25.4 oz. $25 Oregon
(700) Stadsbrouwerij De Hemel Nieuw Ligt Grand Cru 2005
11.2 oz $40 Netherlands
CERTIFIED TRAPPIST
(5) Achel Brune 11.2 oz. $10 Belgium
(5) Chimay Premiere Red 12 oz. $11 Belgium
(800) Chimay Grande Reserve 25.4 oz. $24 Belgium
(800) Chimay Cinq Cents Triple 25.4 oz. $24 Belgium
(700) Koningshoven Blond 25.4 oz. $16 Netherlands
Koningshoven Dubbel 11.2 oz. $12 Netherlands
Koningshoven Tripel 11.2 oz. $12 Netherlands
Koningshoven Quadrupel 11.2 oz $12 Netherlands
(1) Orval Trappist Ale 11.2 oz. $10 Belgium
(1) Rochefort Six 11.2 oz. $10 Belgium
(1) Rochefort Eight 11.2 oz. $12 Belgium
(1) Rochefort Ten 11.2 oz. $14 Belgium
(6) Westmalle Tripel 11.2 oz. $12 Belgium
(5) Westmalle Dubbel 11.2 oz. $12 Belgium
BEER MENU
Earn rewards for you and your friends by drinking our beers. Earn prizes and gift certificates at each level of our beer club. Plus as a member you can order from our rare and limited beer menu.
LAMBIC
(5) Lindemans Framboise 12 oz. $9 Belgium
(6) Lindemans Peche 25.4 oz. $18 Belgium
(6) Lindemans Kriek 25.4 oz. $18 Belgium
(6) Lindemans Cassis 25.4 oz. $18 Belgium
(6) Lindemans Pomme 25.4 oz. $18 Belgium
(6) Lindemans Gueuze 25.4 oz. $18 Belgium
PORTER
(500) Great Divide Oak Aged Yeti 22 oz. $15 Colorado
(1) Southern Tier 12 oz. $5 New York
(5) Victory Baltic Thunder 22 oz. $12 Pennsylvania
STOUT
(1) Guinness 12 oz. $4 Ireland
(6) St. Peters Cream Stout 16 oz. $8 England
(5) Samuel Smith Oatmeal Stout 12 oz. $7 England
(1) Dogfish Head World Wide Stout 12 oz. $18 Maryland
(500) Left Hand Oak Aged Imperial Stout 2007 25.4 oz $22 Colorado
(5) Rogue Chocolate Stout 22 oz. $10 Oregon
(700) Ommegang Chocolate Stout 25.4 oz. $20 New York
(1) Keegan Ales Mother’s Milk 12 oz. $5 Kingston, NY
(4) Brooklyn Chocolate Stout Winter 2005/06 12 oz. $10 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2006/07 12 oz. $8 Brooklyn, NY
(4) Brooklyn Chocolate Stout Winter 2007/08 12 oz. $6 Brooklyn, NY
RARE AND LIMITED BEER MENU
(B) DogFish Head Olde School Barley Wine 12 oz. $12 Maryland
(B) DogFish Head Golden Era Imperial Pilsner 12 oz. $10 Maryland
(B) Stone Double Bastard 2007 22 oz. $16 California
(B) Weihenstephaner Vitus 16.9 oz. $10 Germany
(6) Burton Empire India Pale Ale 16.9 oz. $12 England
(6) Castle Eggenberg Samichlaus Helles 11.2 oz $16 Austria
(B) O’ Hanlon’s Thomas Hardy’s Ale 2007 8.5 oz. $16 England
Wednesday, May 28, 2008
House Magazine, Marcus Guiliano, Hudson Valley Restaurant
THE PURIST
At Aroma Thyme Bistro, the food is wholesome, the preparations varied, and the taste...delicious.
BY JUDITH HAUSMAN, PHOTOS BY ROY GUMPEL
Eight years ago Chef Marcus Guiliano had a born-again food moment. Overweight and struggling with chronic conditions that he was much too young to be experiencing, he faced surgery for acid reflux. His father had had heart surgery, and his wife, Jamie, was pregnant. He knew something had to change, that taking care of his health had to become his top priority.
While cooking at The Greenbrier Resort, The Broadmoor, Depuy Canal House, and La Tante Claire, Guiliano had, he says, "always been cooking for rich palates and rich pockets." When he changed his personal eating habits, eschewing the very foods he once worked with, he saw dramatic results. "Within 30 days of changing my diet," says Guiliano, "I threw away all my medications." On New Year's Eve 2003, he opened Aroma Thyme Bistro, in his hometown of Ellenville, with the mission of serving delicious food that is distinctly healthy.
"Steak, seafood, and vegan with global influences" is how Guiliano describes his place, where Jamie runs the front of the house. "A customer said it's six different restaurants in one," he jokes.
The Bistro, which has many faithful regulars, has about 65 seats and is conveniently located next door to the Shadowland Theater in the center of town. The treasure inside is a 19-foot-long mahogany bar, discovered in a barn somewhere and restored and installed by a previous owner. The interior is warm pine and a painted green-and-black harlequin design. The works of a different local artist grace the restaurant every month. And Thursday night means live jazz.
Guiliano created a niche in the southern Catskills and has seen the niche grow every year. "It's gotten much easier already," he says. His local resources are ever-expanding and there are more suppliers with more to offer.
His menu contains a dizzying selection that clearly doesn't put limitations on taste. "Healthy and delicious," says Guiliano. "I knew I had to do both."
Wheat intolerant? Ninety percent of the menu is gluten-free. Concerned about fish supplies? Currently all but one seafood selection meets the Monterey Aquarium sustainability checklist. Guiliano feels strongly about wild salmon: "It's a lot of work, just getting the wild Alaskan salmon, and the price can vary widely, but it's worth it. It tastes so much better. I'll never serve Atlantic salmon." His troll-caught, Pacific Northwest albacore tuna, seared and crusted with black sesame seeds, is a trendy hit too.
Vegans look for Guiliano's house-made seiten and organic tofu dishes, while carnivores appreciate Copper Ridge Farm rib eye, a great meatloaf, and Kobe beef cocktail hot dogs. Spice lovers demand his chicken vindaloo and Thai red curry shrimp. For appetizers or for lunch vegetarians can try the thin-crusted whole-wheat Greek pizza or a goat cheese, potato, and truffle combo or a hummus platter along with curried sweet potato soup.
Guiliano serves local fruit and vegetables in season as well as organic, biodynamic, and sulfite-free wines (over 200 selections and an unusual number of half-bottles), 130 beers, and even customizes dishes for raw food enthusiasts.
A cup of java? "When I look at food, I also look at how it's grown and processed, so our chocolate, coffee, and even sugar packets are Fair Trade here," says Guiliano. He even chose Himalayan salt, full of healthful trace minerals, which is extracted with no machinery.
And no one has to give up dessert either. The list includes a dark chocolate fudge tort, a wild blueberry crisp, a bourbon pecan pie, and a farmstead cheese plate. He uses minimal white sugar and cream as well. Says Guiliano, "I want to offer clean, healthy food for everyone with no sacrifice of taste."
Each week Chef Guiliano, with Joe Bevilacqua, hosts "Aroma Thyme Radio," a half-hour program on healthy living, particularly healthy eating, every Thursdays at 6:30pm on WKNY (1490 AM) in Kingston, New York. Available online at www.prx.org/series/24043.
Grilled Kona Kampachi with a Blood Orange–Ginger Salsa
Kona Kampachi is a delicious, sushi-grade yellowtail, sustainably raised in the open ocean off the coast of Hawaii.
INGREDIENTS
2 6-ounce Kona Kampachi/Yellowtail filets
¼ pound spring asparagus
1 tablespoon oil for grilling
For the Salsa
4 blood oranges, peeled and sectioned, all the juice saved
½ teaspoon chopped ginger
¼ cup dry sake
METHOD
Mix all the ingredients for salsa and let marinate for up to 24 hours.
Coat fish and asparagus with oil. Grill fish until medium-rare and asparagus until soft. Serve fish with salsa and asparagus.
Saturday, May 24, 2008
Our New Tempeh Dish, Hudson Valley Vegan
Aroma Thyme Bistro introduces our hit Tempeh dish. Tempeh has never been a big hit on our menu. Trust me the vegans love this super protein. But next to our seiten it takes a distance second. This tempeh dish is made with peanut sauce, shiitake mushrooms, broccoli & onions.
Marcus Guiliano
Aroma Thyme Bistro
History of tempeh
sourced from http://www.tempeh.info/tempeh-history.php
Indonesia - Tempeh processing could be the oldest food technology in the history of Javanese people. Serat Centhini, a book published in the 16th century, indicates that tempeh had been produced and consumed by the time of its publication. Tempeh might have been introduced by the Chinese who are making a similar product, soybean koji, which are dehulled soybeans fermented with Aspergillus molds. The use of Rhizopus as tempeh starter in Indonesia may have been due to its better adaptation to the Indonesian climate. The earliest reference to tempeh by a European appeared in 1875 in a Javanese-Dutch dictionary. The rise of tempeh's popularity in Java and its spread to other parts of Indonesia and other countries of the world began in the 20th century. In the 1970s the banana leaf as container for the production of tempeh was replaced by the use of plastic bags.
Europe - In Europe, tempeh is known through the Dutch who once colonized Indonesia. In 1895 the Dutch microbiologist and chemist Prinsen Geerlings made the first attempt to identify the tempeh mold. The first tempeh companies in Europe were started in the Netherlands by immigrants from Indonesia. The first English written article appeared in 1931 the book "Vegetables of the Dutch East Indies ", written by J.J. Ochse. The earliest popular article about tempeh was a 7 page story published in France 1982 in Le Compas.
USA - In the USA, tempeh has been known only since 1946 with the publication of "Possible Sources of Proteins for Child Feeding in Underdeveloped Countries", in the American Journal of Clinical Nutrition. In the 1960s there was new interest in tempeh with research in tempeh at the Cornell University (New York) and at the USDA Northern Regional Research Center (Illinois). In 1961 Mary Otten was the first to begin making tempeh.
Great deal of the credit for introducing tempeh to the American public goes to The Farm, a large spiritual and farming community in Summertown (Tennessee).
The first commercial tempeh shop was started in 1975 by Mr. Gale Randall in Undadilla, Nebraska. An article by R. Rodale in "Prevention" in June 1977 brought him and his shop national prominence.
In the 1980s when the tempeh industry expanded, the media showed new interest and a lot of articles appeared in scientific journals. During 1983 about 1 million commercial tempeh was produced.
Developing countries - In the 1940s Van Veen tried to introduce tempeh in Zimbabwe. But efforts to introduce tempeh as cheap source of protein in Zimbabwe and other developing countries (Africa and South-America) have mainly failed since the local populations have no experience with mold-fermented foods.
Actual trends - In Europe, the USA and other industrialized countries the interest for tempeh is increasing, by growing interest in health, nutrition and vegetarisme.
Friday, May 23, 2008
How Safe Are Green Cleaning Products? Green Restaurants
I found this on Dr. Mercola's website. It's all about the so-called green chemicals that are lining the shelves at every major store.
How Safe Are Green Cleaning Products?
A growing number of Americans are seeking so-called green cleaners -- products made with natural, nontoxic, and biodegradable ingredients. Sales of natural cleaning products totaled $105 million in the last year.
Some of these cleaners promise that they contain natural (instead of synthetic) agents, break down quickly in the environment, or pose less of a toxic threat to humans and ecosystems. But critics caution that just because the ingredients in green cleaners are plant-based or natural doesn't necessarily mean they're safe.
Although green cleaners may purport to list all ingredients, the market is largely unregulated -- which means consumers still must be wary of what's in the bottle. Even cleaning products labeled "natural" may contain some fraction of synthetic chemicals. Or they may contain natural ingredients consumers would rather avoid, such as petroleum distillates, some of which can cause cancer. And just because a cleaning product is biodegradable and made from plant-based sources doesn't mean that it is without potential adverse effects on health.
Plant-based ingredients included in some green cleaners include limonene (a citrus-based oil), pine oil, and the foaming agent coconut diethanolamide -- all of which can cause allergic dermatitis. And a recent study of natural and nontoxic consumer products found the suspected cancer-causing chemical 1,4-dioxane in roughly half of 100 tested products -- including several dishwashing liquids with words such as "Earth friendly" and "eco" in their brand names.
Consumer advocates have pressed for stricter labeling rules, but the industry has resisted, arguing that long lists of ingredients would create a distraction on product labels, drawing attention away from important safety information.
Sources:
Los Angeles Times April 28, 2008
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Again buyer beware. The regulations always favor the big companies. The consumer has to be very educated on everything that is advertised.
We use Young Living Essential Oils to clean at Aroma Thyme Bistro. We use their Thives cleaner concentrate. Follow the link to find out more information.
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
Ellenville NY 12428
How Safe Are Green Cleaning Products?
A growing number of Americans are seeking so-called green cleaners -- products made with natural, nontoxic, and biodegradable ingredients. Sales of natural cleaning products totaled $105 million in the last year.
Some of these cleaners promise that they contain natural (instead of synthetic) agents, break down quickly in the environment, or pose less of a toxic threat to humans and ecosystems. But critics caution that just because the ingredients in green cleaners are plant-based or natural doesn't necessarily mean they're safe.
Although green cleaners may purport to list all ingredients, the market is largely unregulated -- which means consumers still must be wary of what's in the bottle. Even cleaning products labeled "natural" may contain some fraction of synthetic chemicals. Or they may contain natural ingredients consumers would rather avoid, such as petroleum distillates, some of which can cause cancer. And just because a cleaning product is biodegradable and made from plant-based sources doesn't mean that it is without potential adverse effects on health.
Plant-based ingredients included in some green cleaners include limonene (a citrus-based oil), pine oil, and the foaming agent coconut diethanolamide -- all of which can cause allergic dermatitis. And a recent study of natural and nontoxic consumer products found the suspected cancer-causing chemical 1,4-dioxane in roughly half of 100 tested products -- including several dishwashing liquids with words such as "Earth friendly" and "eco" in their brand names.
Consumer advocates have pressed for stricter labeling rules, but the industry has resisted, arguing that long lists of ingredients would create a distraction on product labels, drawing attention away from important safety information.
Sources:
Los Angeles Times April 28, 2008
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Again buyer beware. The regulations always favor the big companies. The consumer has to be very educated on everything that is advertised.
We use Young Living Essential Oils to clean at Aroma Thyme Bistro. We use their Thives cleaner concentrate. Follow the link to find out more information.
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
Ellenville NY 12428
Trans-Fat-Free French Fries at Mcdonalds
OAK BROOK, Ill. – Americans and Canadians dining under the golden arches can worry a little less about super-sizing their waistlines.
McDonald’s is now using trans-fat-free oil at its restaurants in the United States and Canada, CEO Jim Skinner told shareholders at the company’s annual meeting Thursday. The new oil, which is used to cook french fries, hash browns, chicken, filet of fish and biscuits, is canola-based and includes corn and soy oils. Items that still contain the artery-clogging trans-fats, pies and cookies, will also be trans-fat-free by the end of 2008.
Under pressure from health officials and consumer advocates, McDonald’s committed itself to moving away from using trans-fat oils in May of 2007. The process has taken longer that originally planned as the company searched for a substitute product that would not affect the signature flavor of its french fries.
By MEGAN O’NEIL
Staff Writer
megan@midwestbusiness.com
Aroma Thyme Bistro comments:
This now brings McDonald's up to speed with it's competitors. I know they have been making an attempt for this trans-fat-free move for several years. So I guess it is a bit safer to eat fries if you eat French Fries.
The main concern about any French Fry is that it is fried in oil at a high temperature. This causes all sorts of harmful chemical reactions to occur in the food. French Fries are known to have large amounts of acrylamides. This compound has been proven to cause cancer in laboratory tests. It happens when the sugars in foods are exposed to high temperatures.
So if you do like French Fries, don't let this trans-fat-free fry from McDonalds temp you too much!
Marcus Guiliano
Aroma Thyme Bistro
Ellenville NY
McDonald’s is now using trans-fat-free oil at its restaurants in the United States and Canada, CEO Jim Skinner told shareholders at the company’s annual meeting Thursday. The new oil, which is used to cook french fries, hash browns, chicken, filet of fish and biscuits, is canola-based and includes corn and soy oils. Items that still contain the artery-clogging trans-fats, pies and cookies, will also be trans-fat-free by the end of 2008.
Under pressure from health officials and consumer advocates, McDonald’s committed itself to moving away from using trans-fat oils in May of 2007. The process has taken longer that originally planned as the company searched for a substitute product that would not affect the signature flavor of its french fries.
By MEGAN O’NEIL
Staff Writer
megan@midwestbusiness.com
Aroma Thyme Bistro comments:
This now brings McDonald's up to speed with it's competitors. I know they have been making an attempt for this trans-fat-free move for several years. So I guess it is a bit safer to eat fries if you eat French Fries.
The main concern about any French Fry is that it is fried in oil at a high temperature. This causes all sorts of harmful chemical reactions to occur in the food. French Fries are known to have large amounts of acrylamides. This compound has been proven to cause cancer in laboratory tests. It happens when the sugars in foods are exposed to high temperatures.
So if you do like French Fries, don't let this trans-fat-free fry from McDonalds temp you too much!
Marcus Guiliano
Aroma Thyme Bistro
Ellenville NY
Thursday, May 22, 2008
Kombucha, The Healthy Cocktail at Hudson Valley Restaurant
If you have been to Aroma Thyme Bistro then you know we love fine wine, craft beer, Cognac etc...
We also pride ourselves with healthy organic food. Realizing that not everyone drinks alcohol we offer other healthy options.
Our wheatgrass juice is very popular for the die-hard health nuts. I have to admit the staff is hooked on wheatgrass as well. They wait paitently for the extra shot that gets made from time to time.
Then we have young Thai coconuts cracked open. Many people love this nutrient dense raw water in the shell for its health benefits.
Now we offer Kombucha. We have a ginger flavor and a blue-green algae infused one as well.
Here is all the info on Kombucha according to the Katalyst website:
What is Kombucha?
The wisdom of Kombucha has been providing health and vitality in small villages across Asia and Europe for thousands of years, originating in Manchuria around 220 BC. Kombucha is a living symbiotic colony of beneficial yeast and bacteria.
The culture floats atop an infusion of tea and sugar, and through the natural process of fermentation converts the sugar into organic acids and carbon dioxide. At the same time it produces a variety of other compounds that are detoxifying and nutritious to the human body, including gluconic, lactic, and folic acids. The resultant mixture is high in B-vitamins as well as an assortment of pro-biotics (beneficial bacteria including lactobacillus acidophilus and s.Boulardii).
The Health Benefits
The Living ElixirTM
Due to the production of B-vitamins, pro-biotics, and compounds including gluconic, lactic, and folic acids, drinking Kombucha tea regularly has been shown to benefit the human body by:
balancing the metabolism
cleansing the blood and regulating pH levels
improving liver, gall bladder, and digestive function
detoxifying the body and enhancing the immune system
raising overall energy level
Since we have been making Kombucha, people have been asking questions about the culture, the process, and an array of other topics. The following is a compilation of our most common questions and the best answers that we can give after our rigorous investigation and research on the subject. If you have questions please email us.
Common questions
Q: What the heck is Kombucha?
A: Kombucha itself is a living being. It is a symbiotic colony of yeast and bacteria that grows in a mixture of water, sugar, and tea, consuming the sugar and components in the tea, producing the Living Kombucha Tea.
Q: What kind of tea do you use to produce your Kombucha?
A: We use certified organic, fair trade green and black tea. We feel it of paramount importance to use organic tea and support fair trade practices in order to create equity for all people.
Q: Why do you use sugar to make it?
A: The Kombucha organism is a living being and it needs to eat. It lives off of sugars and other chemicals found in tea, such as polyphenols. We have found in our own studies that the Kombucha seems to do best with a pure sugar. Many recommend refined white sugar, but do to the bleaching and refining process involved in making this type of sugar we do not support its use for any purpose. Instead we use organic evaporated cane juice. It comes from pressed sugar cane, and contains all of the necessary components for healthy Kombucha tea without the problems associated with using such things as honey, maple syrup, or brown sugar.
Q: How much sugar is in it?
A: According to many Kombucha authorities, as much as 99.5% of sugar used to produce Kombucha tea is converted during the fermentation process. Our Kombucha contains 4-8 grams per bottle and those with sensitivity to sugar have told us that that have not had any adverse effects form our Kombucha. *Diabetics should however use discretion as they would any product containing sugar.
Q: Is there any caffeine in Kombucha?
A: We have calculated that our Kombucha has approximately 5 mg of caffeine per serving. This as opposed to other caffeinated beverages is the lowest we have encountered , and those with sensitivity to caffeine have reported no adverse effects from our Kombucha. Let us know what you think!
Caffeine Content in 8-ounce Beverage: (in milligrams)
Coffee, Drip--115-175
Tea, instant--30
Tea, green--15
Hot cocoa--14
Coffee, Decaf, brewed--3-4
SOURCES: National Soft Drink Association, US Food and Drug Administration, Bunker and McWilliams, Pepsi.
Q: Should pregnant and nursing women consult their doctor before drinking kombucha?
A: Drinking kombucha daily has been shown to detoxify the body. Most healthcare professionals recommend undergoing a detox program before, rather than during or soon after pregnancy for safety reasons. For more information consult your doctor or health professional. This link may also be helpful: http://detox.org/dangers.html
Spanish Wine Dinner at Aroma Thyme Bistro, Wines of Spain
Spanish Wines and Cuisine
Aroma Thyme Bistro announces it’s May 30th wine dinner. The theme for May’s Wine celebration in Spain. The diner will feature the exploration of the unknown Spanish white and red wines. Some of the wines are Organic Sparkling Cava, Sauvignon Blanc, Godello, Albarino, Priorat (white & red), Tinta de Toro and a Cabernet blend from Gran Viu Seleccion . The wines will be paired with a five course meal with Spanish Cuisine. Chris Rowley, wine expert at Aroma Thyme, will educate you on the wines being served that night.
The dinner is $85 per person, which includes wine and a five course meal. Reservation are taken at 845-647-3000. The evening starts a 8 pm.
Aroma Thyme is located at 165 Canal in Ellenville and features over 300 wine selections and 150 different craft beers. www.AromaThymeBistro.com
Spanish Wine Dinner
May 30th $85
Albet Y Noya Organic Cava
Bacalao, Calamari, Clams, Chorizo & Andouille Sausage
Tomatoes & Saffron
Blanco Nieva Sauvignon Blanc
Salneval, Albarino
Gazpacho
Abad Dom Bueno, Godello
Roasted Bronzini
Potatoes, Garlic, Lemon & Parsley
Barranc Dels Closos, Priorat
Grilled Filet Mignon topped with Cabrales Cheese
Sherry Vinegar Onions
Estancia Piedra, Toro
Gran Viu, Carinena
Salanques, Priorat
Almond Fig Torte
Poached Kumquats
Alceno, Monastrell
Absinthe at Hudson Valley Restaurant
We have had a few requests for Absinthe since the New York Times article last fall. We decided to bring in an American produced Absinthe. It is produced from St. George Spirits in California. St. George also produces our favorite vodka at Aroma Thyme Bistro, Hanger One.
St. George Spirits Absinthe Verte
St. George Spirits Absinthe Verte is made with fine brandy, star anise, mint, wormwood, lemon balm, hyssop, meadowsweet, basil, fennel, tarragon and stinging nettles. This infamous liquor reveals seductive flavors of anise complimented with sweet grassy tones, light citrus, white pepper, and light menthol notes.
From the New York Times
Absinthe Returns in a Glass Half Full of Mystique and Misery
By EDWARD ROTHSTEIN
Published: November 12, 2007
Absinthe.
For this column was conceived under the influence of a green-colored, high-proof herbal liquor that was illegal in the United States for more than 95 years. And not just here, for when that mini-Prohibition began in 1912, alarm bells were ringing all over Europe. In 1905 a Swiss man murdered his family after drinking absinthe, leading to the liquor’s banishment from that country, where it originated. The French thought they risked losing World War I to robust beer-drinking Germans because of the dissolute influence of absinthe, so it was banned in that nation as well.
The medical evidence was also damning. As early as 1879 The New York Times warned that absinthe “is much more perilous, as well as more deleterious, than any ordinary kind of liquor.” A 19th-century French doctor, who made a lifetime study of absinthism, chronicled its symptoms: “sudden delirium, epileptic attacks, vertigo, hallucinatory delirium.”
But recently this anise-flavored spirit has been seeping back into the mainstream. In 1994 a museum devoted to absinthe opened in Auvers-sur-Oise, outside Paris. With its limited availability and exotic reputation, the drink inspired cultish devotion. It tantalized with its promises of visionary consciousness, so elaborately celebrated by a century of artists and writers.
Now absinthe has been widely restored. The European Union gradually jettisoned a hodgepodge of bans and widened absinthe’s availability. And this year two brands of absinthe made according to traditional recipes have been legally imported to the United States.
Last spring a French brand, Lucid, made its debut here, using 19th-century distilling methods and replicating chemical analyses of pre-ban absinthe. A Swiss absinthe, Kübler. appeared on the American market a few weeks ago, using a 1863 family formula.
One reason legal barriers have fallen is that, as The New Yorker reported in 2006, the regulated chemical thujone, found in wormwood and once thought to have been the cause of absinthe’s lure and its dangers, did not show up in any significant quantities in analyses of historical absinthe. So these authentic replicas, despite containing wormwood, do not pose a legal challenge. And the alarmed pronouncements about absinthe made from the beginning of the Belle Époque have been proved groundless, which was decisive, a Kübler spokesman said, in swaying United States government regulators.
This still leaves open the reasons behind absinthe’s reputation as an intoxicating source of creativity and invention, a power that led Hemingway’s character Robert Jordan, in “For Whom the Bell Tolls,” to carry around a flask of this “opaque, bitter, tongue-numbing, brain-warming, stomach-warming, idea-changing liquid alchemy.” It also leaves unsettled the cause of what led absinthe to be attacked, as one 19th-century poet put it, “the Devil, made liquid.”
Wormwood might still account for some of absinthe’s effects. Pythagoras prescribed wormwood steeped in wine for labor pains. In the 17th century it was used to treat venereal disease, intestinal worms and, yes, drunkenness. By the 19th century absinthe was used by French soldiers fighting in Africa as an antiseptic, to ward off insects and to treat dysentery.
But once I sat down with bottles of Kübler, Lucid and some friends, the cause of absinthe’s reputation didn’t matter, nor did the absence, in these brands, of the pearly green color of legend. What I did find, along with flavors of anise, fennel, coriander, mint and other herbs, was something different in the liquid’s effect, a kind of relaxed alertness accompanying the lulling impact of alcohol.
But I may have also been intoxicated by the drink’s cultural heritage, some of which is surveyed in recent books like Jad Adams’s detailed study “Hideous Absinthe: A History of the Devil in a Bottle,” as well as Barnaby Conrad III’s “Absinthe: History in a Bottle” and Phil Baker’s “Book of Absinthe: A Cultural History.” (More information is available at Web sites like feeverte.net and oxygenee.com.)
Whatever the effects of heavy absinthe use, this was, almost from the start, never just another drink. It has a special place in the history of modern culture. Poems were written hailing the “green muse,” yet 19th-century writers like Alfred de Musset also fell prey to intoxication. At the Académie Française, where he was working on a dictionary, it was said that he “absinthes himself too often.”
Toulouse-Lautrec was so wedded to absinthe that he had a special cane made that hid a glass. He may have also introduced the drink to van Gogh, who threw himself into it with abandon. Aside from drinking the liquor, van Gogh painted it, and once threw a glass of it at Gauguin. Manet and Degas painted absinthe drinkers. So did Picasso. Munch drank it heavily and Strindberg fed his insanity with it. Verlaine felt enslaved to what he called “the green and terrible drink.”
But any dissolution that pockmarks this history is more attributable to alcoholism or madness than absinthe’s effects. It also seems that absinthe had a peculiar relationship to the birth of modernism, as if it distilled some aspect of the cultural revolution that began in the mid-19th century and came into its prime just as the drink was banned. Absinthe was the premier bohemian drink, as inseparable from the avant-garde of mid-19th-century Paris as was scorn the bourgeoisie. It played the role well; absinthe helped overturn that bourgeois world with seductive visions of another.
Alexander Burkatovski/Corbis
"The Absinthe Drinker" (1901), by Pablo Picasso.
Enlarge This Image
Swim Ink 2, LLC/Corbis
A poster by V. Leydet.
But even those who hailed absinthe saw unsettling shadows. Wilde explained: “After the first glass, you see things as you wish they were. After the second, you see them as they are not. Finally you see things as they really are, and that is the most horrible thing in the world.”
Absinthe’s effects suggested, it seems, an inherent instability to perception, as if mixing and distilling the shimmer of Impressionism, the nightmares of Expressionism and the skewed images of Surrealism. Van Gogh made a glass of absinthe vibrate with energy. And when Manet, Degas or Picasso painted absinthe drinkers, they appeared introspective, alienated, not because they have been drugged into oblivion, but because they have seen too much.
At least in imagery, then, absinthe reflected a certain view of modernity: A firm, reliable order weakens, giving way to bleak uncertainties. For some this was a danger. A children’s anti-absinthe poem taught that the drink undermined “love of country, courage and honor.” During the Dreyfus Affair in France in the 1890s, when the French right considered Jews a threat to the old order, absinthe was denounced as a “tool of the Jews.”
In tasting absinthe now, older associations with bohemian modernism still resonate. But the lucidity absinthe supposedly creates may not, history tells us, always be reassuring. Who can’t help but feel a bit of unsettling vertigo when sipping this drink that once filled Parisian cafes, even if that vertigo, which once produced allusive French poetry, now just inspires newspaper columns.
Connections is a critic’s perspective on arts and ideas.
Wednesday, May 21, 2008
Organic Gluten-Free Vodka at Aroma Thyme
Aroma Thyme Bistro introduces Prairie Vodka.
Crafted on a Minnesota Prairie by a co-op of 900 farmers. Made by fifth generation spirit makers from 100 percent organic corn.
This vodka is beautifully smooth. With hints of melon and pear on the nose, creaminess on the palate, and a bright, smooth finish, it rivals the most luxurious vodkas in the worlds. It's a natural journey from the earth to the bottle.
Prairie begins with certified organic #2 yellow corn raised by the farmers who own the distellery.
Lets show our American support with this vodka. Don't forget the other great American organic vodkas like 360˙ & Square One.
Aroma Thyme also stocks other great American vodkas like Hanger One, Johnny Love, Tito's & Charbay.
The advantage to Prarie Vodka is that it is GLUTEN-FREE. This is now a major concern to many customers.
Not-so-organic salmon
USDA considers first-ever organic standards for farmed fish
Posted by Andrew Sharpless (Guest Contributor) at 11:58 AM on 20 May 2008
from Grist, Environmental News and Commentary
You may have seen "organic salmon" on the menu in your favorite seafood restaurant or counter. Guess what? It's not organic, according to the USDA. It turns out that some fishmongers have been promoting their fish as organic with definitions of their own.
This week, a USDA advisory panel will consider a key element of the country's first-ever standards for "organic" farmed fish, including salmon. The surprising news is that this standard -- if adopted -- could be a boon for both seafood consumers and conservation.
Salmon are carnivorous fish. It can take up to 10 pounds of wild fish to produce one pound of farmed salmon. So, raising more and more farmed fish means catching more and more wild fish. This is not a good idea in a time when scientists tell us our oceans and its fisheries are on the verge of collapse.
In addition, thousands of salmon are typically raised together in cramped, enclosed open-water pens and, as a result, are prone to disease and blanket the seafloor with mounds of waste, turning the benthic habitat below into a desert. In Chile, as The New York Times recently reported, farmed salmon are sometimes pumped with antibiotics as a prophylactic. These antibiotics include those banned for use in animals in the United States to limit human resistance, including the antibiotic root of Cipro, the drug used to treat anthrax.
Luckily, the USDA's advisory board has proffered an important recommendation: Organic farmed fish must not be fed with wild fish. If implemented, this would allow consumers to know they're not contributing to the depletion of the world's fisheries when they buy "organic" fish.
It doesn't solve the other problems associated with salmon and open pen aquaculture, which may be harder nuts to crack. The advisory board will be addressing these issues in the fall. We'll be watching the USDA process closely to see if "organic" can live up to its initial promise.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Comments from Aroma Thyme Bistro:
We always find salmon that is mislabeled on restaurants menus. It seems to be the an easy thing to get away with for restaurants, unless someone like me starts asking questions. In fact I found Legal Seafood, the chain restaurant, to be promoting the wrong salmon once to us. They ended up apologizing after 20 minutes of research with the manager on duty.
This one gets even better, a local restaurant reviewer has even been fooled and misrepresented fresh wild Alaskan salmon in one of his reviews. The season was shut down and the vendor they were buying from did not have any, I tried to buy some from them after the review. It turned out that the vendor never had any, remember it was out of season. And can you believe this local restaurant reviewer printed they had wild Alaskan salmon at this restaurant.
Aroma Thyme Bistro only serves WILD ALASKAN SALMON, period. We buy from vendors that can tell us were, when and how the salmon are caught.
Does this cost more? In most cases better quality food does cost more. If you have read the dangers on farmed salmon, you will never want to eat this fish again. Everything from dioxins, PCB's & mercury are found in farmed salmon. In fact in some tests a mere half of a portion of this fish contains more of these harmful chemical that the gov't says is safe to consume in one month.
What options do we have? If you like to eat salmon out, then find a restaurant that serves only wild salmon and ask alot of questions. Question like where is it from, how was it caught, when is it in season, what species is it? Maybe call the chef a day ahead and let him/her know your concerns. If the chef is really buying wild salmon he can answer these questions and give you an education on the product. Even go as far as asking the chef the name of the vendor he buys it from. You will know very quickly if they are hiding something or if they have no idea about what they are talking about.
If anyone needs additional help please call me or stop by and pickup a seafood safe pocket guide from us.
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
Ellenville, NY 12428
845-647-3000
additional resources:
Eco-Fish
Oceans Alive
Dioxins are highly toxic byproducts of industrial processes. Like many other contaminants found in fish, these chemicals are slow to break down, and they accumulate in the bottom sediments of streams, rivers, lakes and coastal areas. Dioxins can build up in the fatty tissues of fish and other animals, and in high enough concentrations pose serious health risks to people who frequently eat contaminated fish. Based on the available data on contaminants in fish, Environmental Defense recommends limiting consumption of farmed or Atlantic salmon partly because of their elevated dioxin levels.
Subscribe to:
Posts (Atom)
One Awesome Blender
