DOCSLIB.ORG

June 2015 Portfolio

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

June 2015 Portfolio Tel: 020 7359 1608 [email protected] Discussion and plans began back in April 2014 and we launched TFB a few months later in September, with a tasting of some of the first wines to make it on to our website. Since then we have been on Our Team a fast and exciting journey of discovery. The range has developed considerably and I now feel we have a core of great champagnes to Nick offer something for everyone. Managing Director [email protected] Our business model is to keep our overheads at an absolute min- 07973 654097 imum, so we can bring you great value, especially if you take ad- vantage of tiered pricing. We are also trying to encourage people to Carol try new champagnes, so don’t forget you can mix up the bottles in PR and Marketing Manager a case and if we can help you choose we are just a phone call away. [email protected] 07866 693453 In the last 20 years we have had a couple of vintages in Champagne that are widely acclaimed as outstanding, these being 1996 and Chris 2002, which is why we have sourced as much as we can of these Office Manager now rare finds. The 1996s are increasingly scarce and so are some [email protected] of the 2002’s so we encourage you to cellar some of these before 07957 027337 they are gone or before I drink them! There are many other vintag- es rated a little less than a perfect 100, but just as delicious, check Denis out the website for more detailed vintage information. Solicitor and Consultant [email protected] Later in the Autumn we will be holding a very informative and exclusive tasting, hosted by Jancis Robinson MW, for more infor- mation check out the website. We will also be creating other events throughout the year so keep an eye on the events section. I hope we encourage you to experiment a little more, every cham- pagne has its own charm and moment when it’s perfect if not for yourself, perhaps to send as a gift. Best wishes Nick Baker Prices correct as at 15 June, 2015. Please check website for updates & promotional offers. Terms & Conditions apply - see TheFinestBubble.com SAME DAY FREE DELIVERY BUY & SPECIAL EVENT & WE GIFT WRAP BUY & CELLAR DELIVERY ON 6 OR MORE BOTTLES COLLECT TRADE PRICING WITH US 4 12 20 26 8 10 14 17 32 27 33 31 28 34 24 Louis Roederer 4 Laurent-Perrier 24 Bollinger 8 Rosé Champagne 26 Charles Heidsieck 10 Salon 27 Dom Ruinart 12 Pol Roger 28 Dom Pérignon 14 October tasting 31 Bottle vs Magnum 17 Champagne Vintage Guide 32 Magnums 19 Taittinger 33 Krug 20 Veuve Clicquot 34 Louis Roederer intro (image and text). Page 2 stablished in 1776, Louis Roederer is one of the last great in- Champagne he could and felt that the way to do that was to own Champagne was created exclusively for the Tsar and the iconic dependent family-run Champagne Houses. Today it is run his vineyards, and not, like most other Houses, buy in grapes Cristal was born. Placed in an iconic bottle with a flat base made by Frédéric Rousaud, CEO who is the seventh generation of from growers. This strategy led him to acquire some of the finest from clear crystal, the Tsar was happy that bombs and poison Ethe Roederer family. His right hand-man, Jean-Baptiste Lécaillon land in the region and today it amounts to some 240 hectares of would not come between him and the enjoyment of his favourite the Chef de Cave has been creating stunning wines at Roederer Grand and Premier Cru Vineyards in the Marne. This belief that tipple. since 1999. As a winemaker, Jean-Baptiste is very proud of his great wine depends on the quality of the soil is still part of their craft and declares that at Roederer “we don’t blend we combine” philosophy today. Cristal is now not just for the Tsar of Russia but little has changed and says “I love art, and like a great painter we add colour rather in terms of how it is produced. Jean-Baptiste only creates Cristal than blending it”. Each small parcel is hand-picked and pressed on the harvest site from the finest vintages and therefore it is not created every year then vinified separately so as to keep the true character intact. and when it is, production is tiny. The blend is usually 55 per cent Being in the enviable position of owning the majority of their Each of the lots is then tasted several times until blending, when Pinot Noir and 45 per cent Chardonnay from only the best rated own vineyards, they are able to experiment as well as supply 70 they are chosen for their unique characters to create the perfect sites of Champagne Louis Roederer’s vineyards. Cristal is released percent of the grapes to produce non-vintage wines and 100 per- Roederer style. after six years ageing in the Reims cellars and is the benchmark cent of the vintage wines, which is very rare in Champagne today. for luxury champagnes. The experimentation has led them to create and manage some In the 1870s, Louis Roederer began exporting his wines to the biodynamic vineyards for nearly ten years. Although they are not USA and Tsar Alexander II of Russia. The Tsar was a suspicious For everyday drinking the Louis Roederer Brut Premier is pro- looking to get certification, the resulting wines have produced man and believed his enemies might try to tamper with his belov- duced with the same care and attention to detail. The style is cre- some amazing flavours and created some wonderful additions to ed Champagne to get rid of him. He thought that the traditional ated from eight different harvests, utilizing all three Champagne the resultant blends. Champagne bottle with the punt at the bottom could perhaps grape varieties from more than 40 different plots. The final blend conceal a bomb and the glass being so dark could camouflage is matured for three years in the cellar and rested for six months From the beginning Louis Roederer wanted to create the best the addition of poison. So in 1876, the very first Prestige Cuvée after disgorgement to perfect maturity. 4 Louis Roederer Cristal 1996 RRP £1278.00 | Price per bottle £1195.00 From an outstanding vintage, this is incredibly youthful, fresh and well-balanced: one of the best The 1996 vintage was one of those standout years; one of, if not the, best of the last twenty. A warm beginning to June followed by a cooler end, provided favour- able growing conditions: the weather fluctuation resulted in staggered flowering of the Chardonnay grapes. September was sunny but mild with light scattered showers creating incredible grape maturation with high sugar and acidity levels. This unique sugar/acidity balance combined with small, concentrated berries revealed an aromatic depth rarely seen in Champagne. The colour of Cristal 1996 is a matured yellow and it boasts flowing, delicate bubbles. The nose is rich with ripe fruit aromas of peaches and apricot. In the mouth, you can really taste the concentrated Chardonnay and it has a fresh, lingering finish. This is a remarkably well-balanced Champagne and it is ageing wonderfully, still very youthful and surely one of Roederer’s best ever. 2002 RRP £299.00 | Price per bottle £275.00 | Price per bottle when buying twelve £258.50 Luxury champagne; decadent image, delectable taste - 2002: their best vintage! All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious. Brilliant yellow with light amber highlights and has a beautiful fine mousse. The nose is intense and delicate, revealing a clean and well-blended mixture of flavours of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savoury explosion of ripe fruit and the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavours. 2006 RRP £185.00 | Price per bottle £155.50 | Price per bottle when buying twelve £139.95 Luxury champagne; decadent image, delectable taste - 2006 a year of rich fruit & crisp acidity Cristal is a blend of Grand Crus from the Reims mountain, the warm 2006 summer led to a long dry September hastening the ripening process producing the distinctive, rich, complex grapes. Twenty percent of the wines blended are vinified in oak barrels and the final product is matured for 5 years in cellars and rests for 8 months after disgorging. This champagne has a rich colour with light amber highlights, characteristic of 2006; a year of very fine ripeness. There is a rich bouquet with citrus fruits such as lemon and orange and a few hints of tart tatin and Danish pastries add a final touch to the already complex range of aromas. The texture is incredibly concentrated, giving the impression of biting into a ripe, fleshy fruit. The palate is enveloped by this depth of juicy, silky fruit, which soon makes way for a pure, sharp, graceful freshness. Louis Roederer Cristal Rosé 2002 RRP £695.00 | Price per bottle £695.00 Proud, rich and luxurious; this is one of the rarest champagnes & voted ‘Supreme World Champion’ The 2002 vintage was an extraordinary year combining constant warm temperatures, reduced rainfall in the growth cycle, cool nights and a cold dry north-easterly wind.
Recommended publications
  • High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications

    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications

    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications J. Martin and F. Mayneris Discussion Paper 2013-27 High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications∗ Julien Martiny Florian Maynerisz October 2013 Abstract We develop a new methodology to identify high-end variety exporters in French firm- level data. We show that they do not export to many more countries, but they export to more distant ones. This comes with a greater geographic diversification of their aggregate exports. These facts are explained by a lower sensitivity to distance of high-end variety export(er)s. We also show that high-end export(er)s are more sensitive to the average income of the destination country. Because of this different sensitivity to gravity variables, the within-product specialization of a country in the production of high-end varieties is likely to affect its export growth and volatility. We show that a higher sensitivity to per capita income tends to increase the volatility of high-end variety exports. However, a lower sensitivity to distance reduces volatility through a greater geographic diversification. Furthermore, we point out that a lower sensitivity to distance allows high-end varieties to benefit more from growth in more distant markets. JEL classification: F14, F43, L15, Keywords: Gravity, Distance, Firm-level data, Growth, Volatility ∗We thank Andrew Bernard, Lionel Fontagn´e,Jean Imbs, S´ebastienJean, Thierry Mayer, Mathieu Par- enti, Val´erieSmeets, Jacques Thisse and Fr´ed´ericWarzynski
  • Chilled Shellfish Get Now, Eat Later Sides 5

    Chilled Shellfish Get Now, Eat Later Sides 5

    eat fish - live longer eat oysters - love longer CHILLED SHELLFISH STARTERS OYSTERS ON THE HALF SHELL MKT FRIED CALAMARI 11 lemon, cocktail sauce, house mignonette mango-chile mojo, lime aioli PEEL N’ EAT SHRIMP 12 ½ pound / 22 1 pound MUSSELS 17 thai curry - charred jalapeño, candied coconut, cilantro ALASKAN KING CRAB 1 pound 58 red chorizo - crushed tomato, oregano, basil SNOW CRAB 1 pound 49 chardonnay garlic - garlic & shallot confit, parsley, butter *all mussels steamed in a rich roasted shrimp broth; served ICE COLD RAW BAR SAMPLER 70 with grilled sourdough. 12 emersum oysters, 1lb Snow Crab, 1/2 lb peel n eat shrimp, lemon and all the sauces CHARGRILLED OYSTERS 22 half dozen /44 dozen creole butter, grana padano cheese GET NOW, EAT LATER JUMBO LUMP CRAB CAKE 19 preserved lemon aioli FINISH-AT-HOME KITS MUSSELS 2# 28 CRAWFISH AND ANDOUILLE SAUSAGE GUMBO 6/12 choice of thai curry, tomato chorizo or chardonnay garlic - louisiana crawfish and local smoked andouille sausage take these orange pillows of pleasure home with you JAX CAESAR 8/14 CHARGRILLED OYSTERS - HALF DOZEN 22 romaine hearts, grana padano, whole grain mustard creole butter, grana, tabasco, lemon dressing, garlic croutons add white anchovies - 2 CRAB CAKE FOR TWO 32 blue crab cake mix, lemon aioli THE WEDGE 7/12 iceberg, black pepper bacon, chunky blue cheese, early SUSTAINABLE SALMON FOR TWO 40 season cherry tomatoes, creamy four onion ranch sesame crusted verlasso salmon, cucumber gazpacho, spiced yogurt, tabbouleh HALIBUT FOR TWO 48 ENTREES local mushrooms, asparagus, roasted tomato, pepper butter, wrapped in parchment paper HAWAIIAN BIGEYE TUNA 34 ready for the oven furikake crusted, miso glazed local farm carrots, snap peas, ginger fried rice, ponzu NIMAN RANCH BURGER KITS FOR TWO 20 two 8 oz.
  • Luxury Goods and the Equity Premium

    Luxury Goods and the Equity Premium

    Luxury Goods and the Equity Premium YACINE AÏT-SAHALIA, JONATHAN A. PARKER, and MOTOHIRO YOGO∗ ABSTRACT This paper evaluates the equity premium using novel data on the consumption of luxury goods. Specifying utility as a nonhomothetic function of both luxury and basic consumption goods, we derive pricing equations and evaluate the risk of holding equity. Household survey and national accounts data mostly reflect basic consumption and therefore overstate the risk aversion necessary to match the observed equity premium. The risk aversion implied by the consumption of luxury goods is more than an order of magnitude less than that implied by national accounts data. For the very rich, the equity premium is much less of a puzzle. ∗Aït-Sahalia is with the Department of Economics and the Bendheim Center for Finance, Princeton University, and the NBER. Parker is with the Department of Economics and the Woodrow Wilson School of Public and International Affairs and the Bendheim Center for Finance, Princeton University, and the NBER. Yogo is with the Department of Economics, Harvard University. We thank the editor and an anonymous referee, Christopher Carroll, Angus Deaton, Karen Dynan, Gregory Mankiw, Masao Ogaki, Annette Vissing-Jørgensen, and participants at the NBER ME Meeting (November 2001) and the Wharton Conference on Household Portfolio-Choice and Financial Decision- Making (March 2002) for helpful comments and discussions. We thank Jonathan Miller at Miller Samuel Inc. for data on Manhattan real estate prices and Orley Ashenfelter and David Ashmore at Liquid Assets for data on wine prices. Aït-Sahalia and Parker thank the National Science Foundation (grants SBR-9996023 and SES-0096076, respectively) for financial support.
  • Champagne Krug Non Vintage 0145

    Champagne Krug Non Vintage 0145

    Bin No: 0145 Wine: Champagne Krug Non Vintage Country: France Region: Champagne Producer: Maison Krug Vintage: Non Vintage Colour: White Grape Variety: 33% Pinot Noir - 34% Chardonnay - 33% Pinot Meunier Status: Sparkling, Vegetarian - Vegan Allergens: contains sulphites Dry/Sweet: 2 (1 is dry, 7 is very sweet) abv: 12.0% - bottle size: 75cl Tasting Note: This famous Champagne has an intense bouquet with full round aromas and a superbly rich flavour of roasted hazelnuts ending on a flowery and fresh note. It has an intense bouquet with full round aromas and a superbly rich flavour. Winery information: Joseph Krug wanted to offer his clients the ultimate pleasure experience in Champagne every year, regardless of the vintage. His philosophy was to select grapes from individual plots which will each express their distinctive features, their nuances and their uniqueness. Krug wines show the character and the contrast between the grapes from different plots. Their Krug Grande Cuvée is the archetype of Krugs philosophy of craftsmanship. A blend of around 120 wines from ten or more different vintages, some of which may reach 15 years of age. It is this blending so many vintages that gives Krug Grande Cuvée its unique fullness of flavours and aromas, its incredible generosity and its absolute elegance - something impossible to express with the wines of just a single year. The philosophy is to select grapes from individual plots which will each express their distinctive features, their nuances and their uniqueness. There is no hierarchy in our selection, no plot is favoured over another. A plot may sometimes be smaller than a garden.
  • High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications

    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications

    High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications Julien MARTIN Florian MAYNERIS Université du Québec à Université Catholique Montréal de Louvain October 2013 G-MonD Working Paper n°35 For sustainable and inclusive world development High-End Variety Exporters Defying Distance: Micro Facts and Macroeconomic Implications∗ Julien Martiny Florian Maynerisz December 2013 Abstract We develop a new methodology to identify high-end variety exporters in French firm- level data. We show that they do not export to many more countries, but they export to more distant ones. This comes with a greater geographic diversification of their aggregate exports. In contrast to low-end export(er)s, we find that distance has almost no effect on high-end variety export(er)s. We also show that high-end export(er)s are more sensitive to the average income of the destination country. Because of this different sensitivity to gravity variables at the micro-level, specializing in the production of high-end varieties has two macroeconomic implications for countries. First, the sources of a country's aggregate exports volatility are modified. The higher sensitivity to per capita income increases the sensitivity of high-end variety exports to destination-specific demand shocks, and thus their volatility on a given market. However, their lower sensitivity to distance allows for a greater geographic diversification of their exports, which in turn reduces aggregate volatility through a portfolio effect. Second, the lower sensitivity to distance allows high- end varieties to benefit more from demand growth, especially when it arises in distant markets. JEL classification: F14, F43, L15, Keywords: Vertical differentiation, Gravity, Distance, Volatility ∗We thank Nicolas Berman, Andrew Bernard, Lionel Fontagn´e,Jean Imbs, S´ebastienJean, H´el`eneLatzer, Thierry Mayer, Isabelle M´ejean,Mathieu Parenti, Val´erieSmeets, Jacques Thisse and Fr´ed´ericWarzynski for useful discussions.

  • Pinot Noir Rose, Sonoma-Cutrer Russian River Valley 2017 (88)

    • FROM OUR 8,000 BOTTLE DISPLAY WINE CELLAR 1996 1996 1997 1997 1998 19981999 2000 1999 2001 2000 2002 2001 2013 2003 2020 2004 2002 2005 2003 2006 Best Restaurant Wine Spectator 2004 for Wine Lovers 2007 Best Restaurant As our guarantee of quality,Wine Spectator most wines foron this Wine list are highly Lovers rated by the 20052008 Wine Spectator’s Ultimate Guide to Buying Wine, The Wine Enthusiast’s Beverage Testing Institute Asor ourRobert guarantee Parker’s of Wine quality, Buyer’s most Guide wines 2009 on this list are highly rated by the 2006 Wine Spectator’s Ultimate Guide to Buying Wine, The Wine Enthusiast’s Beverage Testing Institute 2010 or Robert Parker’s Wine Buyer’s Guide 2007 2008 2009 2010 2011 2012 2011 45863_McG_Wine Cover 7-10-13.indd 1 7/11/13 12:17:15 PM 2012 20162013 20162014 20162015 2016 20162017 20162018 20162019 When it comes to Imbibery, you cannot pass on the fine wines of McGuire’s Irish Pub Wine Cellar. Our comprehensive wine list features highly rated wines and popular labels from around the world. We use publications such as the Wine Spectator, Wine Enthusiast and Wine Advocate to choose our wines, along with the sharp palate and extensive knowledge of our Certified Sommelier. McGuire’s Sommelier Selection makes ordering wine an easy task with the philosophy that “wines don’t have be expensive to enjoy.” Many of the popular varietals are offered with some interesting blends made by well-known wineries. McGuire’s offers true wine connoisseurs our extensive Reserve Page.
  • Royal Tokaji Overview

    Royal Tokaji Overview

    ROYAL TOKAJI OVERVIEW TOKAJI’S ROYAL CONNECTION AND RENAISSANCE The first Tokaji aszú wine was created in the 1600s perhaps by accident — a harvest delayed by threat of enemy invasion. In 1700, Tokaj became the first European region to have its vineyards classified — its uniquely varied terroirs and climates rated “primae classis, secundae classis, tertius classis,” or “first growth, second growth, third growth,” by Prince Rakoczi II of Transylvania. This classification system is still used in Hungary today. Quality production ended with the Communist Party takeover of Hungarian winemaking. Aszú grapes were used for mass production in factories, with vineyard distinctions lost in giant tanks. Tokaj’s renaissance began after the collapse of communism with the establishment of Royal Tokaji in 1990 by well- known author Hugh Johnson and a small group of investors, who were inspired to restore and preserve Hungary’s precious wine legacy. THE TOKAJ REGION Situated along the southern slopes of the Zemplén Mountains, Tokaj is characterized by late springs and short growing seasons. The average temperatures are generally cool, with long, sunny summers and dry autumns. Tokaj’s soil is largely clay or loess with a volcanic substratum. The meeting of the Tisza and Bodrog rivers in Tokaj creates a mist similar to that of the fog in Sauternes. The mist encourages “botrytis cinerea,” or “noble rot,” which dries and shrivels the grapes that comprise Tokaji wines, and concentrates the sugars. Grapes that are infected with botrytis are commonly referred to by the Hungarian term aszú. GRAPE VARIETIES By law, only white grape varieties are allowed to be planted in Tokaj.

  • Give Me More! the New Marketing Mantra in Hair Care

    AN ISSUE OF WOMEN’S WEAR DAILY THE BUSINESS OF BEAUTY HOLLYWOOD’S RED CARPET WHIZ KIDS INFOMERCIAL-MANIA DOLLAR STORES CASH IN GIVE ME MORE! THE NEW MARKETING MANTRA IN HAIR CARE %%3*;&29(5DLQGG 30 $QQSPWFEXJUIXBSOJOHT WWD BEAUTY INC 3 FEATURES 26 Small Screen Dreams The infomercial channel is booming as established players look to solidify their CONTENTS position amidst an onslaught of new entrants. 30 Maximum Volume Hair-care marketers are aiming to transform the way women approach hair-care regimens—and pump up sales to boot. 36 Penny Press As one of the fastest-growing channels in retail, the value-oriented dollar stores are now also the most competitive. 40 Red Carpet Whiz Kids Hollywood’s hottest young hair stylists and makeup artists. DEPARTMENTS CORNER OFFICE 8 The Laugh Master Under Aurelian Lis, Benefit’s humorous ethos has flourished, but the brand’s explosive growth in North America is no joke. 10 Black Book: Brooke Wall The super-chic founder of The Wall Group shares her favorite L.A. haunts. 11 My First Job: Jerrod Blandino Getting creative at Chuck E. Cheese. BEAUTY BULLETIN 14 Pop Rocks Spring’s bright color palette. 16 Launch Window Key products hitting stores now. 18 Singular Sensations Inspired looks from the European runways. CONSUMER CHRONICLES 20 Tinseltown’s Newest Beauty Destination Testing the waters at Hollywood’s swanky new Walgreens. 24 Shopper Stalker Who’s buying what—and why– on Manhattan’s Upper West Side. MISC 6 Pete Unplugged Pete Born, WWD’s executive editor of beauty, surveys the global indie beauty scene.
  • The Comité Colbert in 2014 Le Comité the 60 Th Colbert Anniversary of 1954-2014 a 60 Ans the Comité Colbert

    The Comité Colbert in 2014 Le Comité the 60 Th Colbert Anniversary of 1954-2014 a 60 Ans the Comité Colbert

    Créé en 1954, le Comité Colbert rassemble les Founded in 1954, the Comité Colbert gathers 20 maisons françaises du luxe et des institutions French luxury houses and several cultural culturelles. Elles œuvrent ensemble au rayon- institutions. They work together to promote 14 nement international de l’art de vivre français. French art de vivre at international level. COMITÉ COLBERT 2014 COMITÉ COLBERT LE COMITÉ COLBERT EN 2014 THE COMITÉ COLBERT IN 2014 LE COMITÉ THE 60 TH COLBERT ANNIVERSARY OF 1954-2014 A 60 ANS THE COMITÉ COLBERT Michel Bernardaud Créé en 1954, le Comité Colbert fête Created in 1954, the Comité Colbert is — cette année son soixantième anniversaire. celebrating its 60 th anniversary this year. Président du Que de chemin parcouru depuis que Jean- Our association has come a long way since Comité Colbert Jacques Guerlain réunissait autour de Jean-Jacques Guerlain first got some fifteen Chairman of the board lui 15 maisons familiales, mais en même family-held luxury businesses to join this Comité Colbert temps quelle puissance visionnaire dans unprecedented, visionary group. ce regroupement inédit. The founding values – the dignity of hand Les valeurs affirmées au départ – crafts, respect, high standards, innovation, dignité des métiers manuels, respect et transmission and export-led growth – exigence, innovation et transmission, continue to be upheld today, in theory croissance par l’export – n’ont cessé d’être and in practice. revendiquées et mises en pratique. The founders’ bold initiative has led to Le succès est au rendez-vous : les maisons success. Today, our luxury houses help drive françaises du luxe participent pleinement economic growth in France.
  • Blue Moon Fish Co

    Blue Moon Fish Co

    BLUE MOON FISH CO. This joint is jumpin’... the food’s divine! THE FISH CO. RAW BAR Chilled Selection of Half Shell Oysters, chili malt vinegar mignonette 2.50 ea. Fresh Clams on the Half Shell with housemade cocktail sauce 2.25 ea. Zatarain Spiced Gulf Shrimp, traditional cocktail sauce 3.95 ea. Sushi and Sashimi Sampler pickled ginger, wasabi and soy 14 Hawaiian Spiked Tuna “Poki,” hand chopped fresh tuna in a soy marinade with cucumber, scallions, fresh ginger, cilantro and thai chili paste 13 STARTERS New Orleans Firecracker Oysters with apple vinaigrette and cajun remoulade 14 Crock Roasted Prince Edward Island Mussels, pancetta, rosemary, white wine, lemon and garlic 13 Dungeness Crab and Louisiana Crawfi sh Cake, cayenne-cilantro cream, black bean-corn salsa and cilantro-aioli 17 “The Big Easy” Seafood Gumbo shrimp, crab, crawfi sh, andouille sausage, okra and fi lé 14 Prosciutto and Sundried Tomato Wrapped Brie, toasted walnuts and green apple relish with jamaican rum butter 13 Blackened Pork Tenderloin and Sweet Potato Fritter, mango-bbq sauce and heirloom tomato salsa 14 Grilled Diver Sea Scallops and Roasted Sweet Plantains with chipotle-tomatillo ratatouille and cilantro olive oil 16 Grilled Portobello and Goat Cheese Strudel with caramelized onions, green apple and peppered raspberry syrup 14 SALADS Hydroponic Bibb Lettuce and Candied Walnuts with hearts of palm, panfried pancetta and gorgonzola cheese 12 Baby Spinach and Spicy Pecan-Goat Cheese Fritters with warm caramelized onions and walnut vinaigrette 11 Woodcharred Portobello
  • Champagne's Best Buy

    Champagne's Best Buy

    WINE TRENDS Champagne’s Best Buy: Non-Vintage Bruts by Ed McCarthy and Mary Ewing-Mulligan MW rue Champagne, the unique sparkling wine from the Champagne region in north- T eastern France, will never be inexpensive. It just costs too much to make. But some Champagnes are relatively well-priced and, in view of their quality, can be very good values. These wines are the non- vintage Bruts. The Champagne region is so northerly that its climate is marginal for grape grow- ing. On average, only four or five vintages each decade are warm enough for making vintage Champagne—providing grapes so ripe that they can stand alone without being blended with wines from other years (although the local weather clearly has been warmer than usual since 1989). The Champenois concluded long ago that if they wanted to stay in business, they had to combine wines from several years to com- pensate for all those vintages when the climate is poor. In the 19th century, these so- called “non-vintage” Champagnes were the only type sold. Today, 85 to 90 percent of all Champagne is still non-vintage. Most Champenois find the term “non-vintage” distasteful because they believe that vintage-conscious consumers, especially Americans, might think something is wrong with non-vintage wines. Rémi Krug of Champagne Krug insists on calling his Krug Grande Cuvée a “multi-vintage” Champagne; “non-vintage” is a misnomer, he argues, since there are several vintages in his Champagne. Nonetheless, the cumber- some term “multi-vintage” has not caught on. But you will never see the words “non- vintage” on a non-vintage Champagne, either; what you’ll sometimes see is the word “Classic,” such as in “Deutz Classic Brut.” Champagne producers themselves invariably refer to their non-vintage Bruts as “classic Bruts.” Their rationale for the term is that this type of Champagne was the orig- inal—and for many years the only— type of Champagne produced.
  • Wine List Is Constantly Evolving

    Wine List Is Constantly Evolving

    WELCOME TO THE CAPE CLIFF DINING ROOM LIKE THE WINE TRADE, OUR WINE LIST IS CONSTANTLY EVOLVING. OUR LIST REPRESENTS THE MAJOR GROWING REGIONS FROM ALL OVER THE WORLD, AND ENDEAVORS TO NOT ONLY INCLUDE TOP PRODUCERS, BUT ALSO SMALLER BOUTIQUE WINERIES AND STRIVES TO REPRESENT THE VITICULTURE LANDSCAPE OF CANADA. WITH OPTIMAL CELLARING AND STORAGE CONDITIONS, WE TAKE GREAT PRIDE IN ENSURING AN EXCEPTIONAL WINE EXPERIENCE WHICH EQUALLY COMPLIMENTS YOUR MEAL. CONTENTS 2. BY-GLASS AND HALF BOTTLE 11. CHILE & ARGENTINA RED 3. SPARKLING & CHAMPAGNE 12. AUSTRALIA & NEW ZEALAND RED 4. CANADA & USA WHITE 13. GERMANY, LEBANON & FRANCE RED 5. CHILE, NEW ZEALAND & AUSTRALIA WHITE 14. FRANCE RED 6. ARGENTINA, SOUTH AFRICA, FRANCE WHITE 15. FRANCE & ITALY RED 7. FRANCE & ITALY WHITE 16. ITALY RED 8. GERMANY, SPAIN, PORTUGAL WHITE 17. ITALY, SPAIN & PORTUGAL RED 8. ROSÉ 18. FORTIFIED 9. CANADA & USA RED 19. SWEET & DESSERT WINE 10. USA & SOUTH AFRICA RED Page 1 WINES BY THE GLASS AND HALF BOTTLES SPARKLING BOLLA PROSECCO VENETO, ITALY 6oz $11 JÕST, SELKIE FRIZZANTE NOVA SCOTIA, CANADA 6oz $10 JÕST, SELKIE ROSÉ FRIZZANTE NOVA SCOTIA, CANADA 6oz $10 TAITTINGER BRUT CHAMPAGNE, FRANCE 375 ml $60 WHITES BENJAMIN BRIDGE TIDAL BAY NOVA SCOTIA, CANADA 6oz $10 9oz $15 BLOMIDON TIDAL BAY NOVA SCOTIA, CANADA 6oz $10 9oz $15 GASPEREAU TIDAL BAY NOVA SCOTIA, CANADA 6oz $10 9oz $15 JÕST TIDAL BAY NOVA SCOTIA, CANADA 6oz $10 9oz $15 KUNG FU GIRL RIESLING WASHINGTON, USA 6oz $14 9oz $21 SANTA RITA GRAN HACIENDA SAUVIGNON BLANC MAIPO VALLEY, CHILE 6oz $10 9oz $15 SPY VALLEY SAUVIGNNON BLANC MARLBOROUGH, NEW ZEALAND 375 ml $24 6oz $15 9oz $23 VILLA SAN MARTINO PINOT GRIGIO VENETO, ITALY 375 ml $24 6oz $ 9 9oz $13 WENTE MORNING FOG CHARDONNAY CALIFORNIA, USA 6oz $13 9oz $19 Tidal Bay is Canada’s only appellation for Nova Scotia white wine.