DOCSLIB.ORG

The Living Room Dewberry Cocktails

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Living Room Dewberry Cocktails THE LIVING ROOM DEWBERRY COCKTAILS LIGHT AND BRIGHT THE DEWBERRY DAIQUIRI ..............................................................14 Plantation Pineapple Rum, Lemon, Fino Sherry, Demerara, Peychaud’s BASICALLY... ...................................................................................13 Belvedere Vodka, La Croix Pamplemousse, St. Germain, Two Lemons, Salt Rim COPYCAT .........................................................................................14 Blanco Tequila, Crème de Violette, Cinnamon Syrup, Lemon, Rosemary RICH AND BITTERSWEET NIGHT BIRD .....................................................................................14 Bourbon, Campari, Angostura Amaro, Montenegro LIGURIAN SEA .................................................................................14 Cynar, Gin, Sweet Vermouth, Absinthe ICHOR & GLASS .............................................................................. 15 Compass Box Whisky, Orange Peel Infused Blended Malt, Heering Cherry, Sweet Vermouth, Dry Curaçao DARK AS NIGHT ............................................................................. 16 Pierre Ferrand Ambre, Mancino Chinato, Nux Alpina Walnut Liqueur (Hennessy XO supplement additional $35) HOPELESS WANDERER ....................................................................14 Mezcal, Ginger Liqueur, Batavia Arrack, Jack Rudy Tonic Syrup, Campari, Lime PANIC BUTTON ...............................................................................15 Bourbon, Campari, Averna, Heering Cherry, Lemon MARY QUEEN OF SCOTS .................................................................15 Blended Malt, Suze, Bénédictine, Verdelho Madeira CLASSIC COCKTAILS NEGRONI ............................................................................................ 12 Gin, Campari, Sweet Vermouth VIEUX CARRÉ ..................................................................................... 14 Rye, Cognac, Sweet Vermouth, Bénédictine JASMINE ............................................................................................. 12 Gin, Campari, Cointreau, Lemon OLD-FASHIONED ................................................................................ 16 Woodford Reserve Straight Malt Whiskey, Bitters, Sugar, Expressed Orange Peel CHAMPS-ÉLYSÉES .............................................................................. 13 Cognac, Green Chartreuse, Lemon, Angostura Bitters BLUE MOON ........................................................................................ 14 Gin, Crème Yvette, Lemon, Rock Candy Syrup BETWEEN THE SHEETS ...................................................................... 14 Rum, Cognac, Crème de Cacao, Lemon, Cinnamon ROYAL BERMUDA YACHT CLUB ......................................................... 12 Aged Rum, Dry Curaçao, Velvet Falernum, Lime FRENCH 75 ......................................................................................... 12 Gin, Sparkling Wine, Lemon STINGER ............................................................................................. 13 Cognac, Tempus Fugit Crème de Menthe WINE SPARKLING & CHAMPAGNE PROSECCO ............................................................................... 12/48 Villa Sandi / Veneto / Italy / NV (Rosé) CHAMPAGNE ............................................................................ 18/85 Moët and Chandon “Brut Impérial” / Épernay / France / NV WHITE CHARDONNAY .......................................................................... 12/48 Milou / Languedoc-Rousillon / France / 2014 CHARDONNAY .......................................................................... 14/56 Sandhi / Santa Barbara / California / 2014 SAUVIGNON BLANC ................................................................. 15/60 Guy Allion / Torraine / France / 2015 PINOT GRIS .............................................................................. 15/60 Eyrie Vineyards / Willamette Valley / Oregon/ 2014 ROSÉ GRENACHE ............................................................................... 16/65 Domaine Vetriccie/ Corsica / France / 2017 RED RHÔNE BLEND ......................................................................... 12/48 Domaine Courtois / Rhône / France / 2014 BARBERA ................................................................................. 14/56 Coppo L’Avvocata / Asti / Italy / 2015 PINOT NOIR ............................................................................. 15/60 King & Cannon / Oregon / 2017 CABERNET SAUVIGNON .......................................................... 16/65 Paul Hobb’s Felino Viña Cobos / Mendoza / Argentina / 2016 CABERNET SAUVIGNON .......................................................... 18/75 Emblem / Napa / California / 2013 Full wine list available upon request. CHAMPAGNE GASTON CHIQUET ............................................................................. 95 ‘Tradition,’ Dizy, NV MARC HEBRART .............................................................................. 100 Blanc de Blancs, à Mareuil-sur-Ay, Premier Cru, NV VADIN-PLATEAU ..............................................................................105 Extra Brut, Cumières, NV PIERRE GIMMONET & FILS ...............................................................120 “Cuvée Gastronome,” Cuis-Premier Cru, 2012 BILLECART-SALMON ........................................................................125 “Brut Reserve,” Marseuil-sur-Ay, NV BILLECART-SALMON ....................................................................... 140 “Extra Brut,” Marseuil-sur-Ay, NV CHARLES HEIDSIECK .......................................................................145 “Brust Reserve,” Reims, NV RUINART ...........................................................................................150 Blanc de Blancs, Reims, Premier Cru NV DOM PÉRIGNON .............................................................................. 350 Epernay, 2006 KRUG ................................................................................................375 “Grande Cuvée,” Reims-Première Cru, NV KRUG ............................................................................................... 595 Vintage 2002,” Reims-Première Cru BILLECART-SALMON (3L) ..............................................................900 “Brut Reserve,” Marseuil-sur-Ay, NV Full wine list available upon request. SNACKS MARINATED OLIVES .............................................................................8 Herbs de Provence, Red Pepper Flakes, Olive Oil DEVILED EGGS ................................................................................... 10 Trout Roe, Garden Herbs ROSEMARY POMMES FRITES ...............................................................8 House Aioli ST. MARK’S BAKED CHEESE .............................................................. 18 Seasonal Accompaniments, Artisan Bread HUMMUS ............................................................................................. 10 Pita, Crudité CHICKEN LIVER MOUSSE ................................................................... 12 Gougères, Agrodolce BAKED OYSTERS ............................................................................... 19 Melted Cabbage, Country Ham, Herb Breadcrumb CHARCUTERIE ....................................................................................24 Selection of Artisan Cheese and Meats with seasonal accompaniments BABY KALE CAESAR SALAD .............................................................. 13 Roasted tomatoes, Anchovy, Parmesan, Sourdough Croutons WOOD GRILLED BURGER .................................................................. 16 Brasstown Beef, Lettuce, Tomato, Grilled Onion, Cracked Pepper Aioli, House-Made Potato Bun Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. BEERS, BEVERAGES & COFFEE BEERS KOLSCH .......................................................................................... 7 Left Hand Brewing/Longmont/Colorado 4.8% abv SEASONAL GOSE ............................................................................ 7 Anderson Valley Brewing Company/Booneville/California 4.2% abv HEFEWEIZEN ................................................................................ 8 Weihenstephaner/Freising/Germany 5.1% abv BELGIAN GOLDEN ALE ................................................................. 12 Duvel/Belgium 8.5% abv AMBER ALE ..................................................................................... 7 Bell’s Brewing Company/Kalamazoo/Michigan 5.8% abv STOUT ............................................................................................. 8 Left Hand Brewing Co./Longmont/Colorado 6% abv IPA .................................................................................................. 7 Great Divide/Titon/Denver/Colorado 7.1% abv SECOND STATE COFFEE FRESH BREWED COFFEE ................................................................ 4 ESPRESSO ....................................................................................... 3 CAPPUCCINO .................................................................................. 5 LATTE ............................................................................................ 5 TEA SELECTIONS EARL GREY ..................................................................................... 5 CHAMOMILE .................................................................................
Load more

Recommended publications
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • June 2015 Portfolio
    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.
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • ANNUAL REPORT 2010 I 2011 Rémy Cointreau
    ANNUAL REPORT 2010 I 2011 Rémy Cointreau Authentic, high quality products with a gradually increasing reputation worldwide 2010/11 was marked by a return to growth. All regions worldwide contributed to this trend, particularly Asia and Travel Retail where demand remained strong. This performance reflects the strength of the Group’s premium and international brands and the expertise of its commercial network. In November 2010, the Group announced that it intended to dispose of its Champagne Turnover division. On 31 May 2011, Rémy Cointreau and EPI signed an agreement for the sale 907.8 million of this division. Rémy Cointreau will continue organically as sole distributor of the Piper-Heidsieck +6.4% and Charles Heidsieck brands as well as Piper Sonoma (the US sparkling wine brand). Operating profit margin A strategy focusing on high value-added products, sustained by a policy of strong 18.4% product innovation and supported by Current operating profit a high performance network will provide the Group with the necessary resources 167.0 million Chairman and Chief Executive’s Statement 2 to ensure steady, profitable growth. Distribution 4 +8.0% organically Strategy 6 Operations and brands 8 Net profit - Group share (excluding recurring items) Corporate and environmental responsibility 26 Corporate governance 38 107.5 million Stock market and shareholders 40 Financial information 42 +16.7% Outlook 44 Employees 1,621 Rémy Cointreau Annual Report 2010-2011 1 Chairman & Chief Executive’s Statement A year that confirmed the effectiveness of our value strategy In an economic climate which remains uncertain, Proudly asserting the excellence Asia, top-selling region A long-term commitment our activities have delivered a strong performance of our brands Once again this year, Asia delivered a great performance, We recognise that the perfection we seek in our brands with growth in turnover of 12.4% (6.4% organic) The position of our international brands was consolidated becoming our top-selling region.
    [Show full text]
  • Wines by the Bottle
    WINES BY THE BOTTLE ROSE Rosé, Domaine Rimbert, ‘Le Petit Cochon Bronze’, Languedoc, FR ‘18 Cinsault, Syrah; light and dry, a classic, easy rosé. ................................... 11 / 44 RED Valdiguie, Lioco, Mendocino County, California, ‘17 Mulberry jam, quince paste, mission fig .............................................. 81 Gamay, M. Lapierre, Morgon, Beaujolais, France, ‘18 Masterful Gamay from the family that sparked a movement of sustainable winemaking ........ 80 Barbera, Malvira, Barbera d’ Alba, ‘San Michele’, Piedmont, Italy, ‘16 Velvety, elegant, blueberry, earth .................................................... 68 Pinot Noir, Christian Clerget, Bourgogne, Côte de Nuit, France ‘15 Made without herbicides or insecticides. Practicing organic. Christian is a producer to watch ... 92 Nerello Mascalese, Girolamo Russo, Etna Rosso, ‘a Rina’, Siciliy, Italy, ‘17 Rustic red fruits with a smoky underpinning, Russo is raising the bar with his volcanic wines. ... 96 Malbec, El Porvenir de Cafayate, ‘Amauta Absoluto’, Salta, Argentina, ‘18 Plum, cherry, blackberry, black tea, silk tannin .......................................... 40 Carignan, Domaine Ledogar, ‘La Mariole’, Languedoc, France, ‘17 Black and blue berry flavors, comlemented by tobacco and cocoa from high elevation. ........ 61 Mencia, La Senda Bodegas y Vinedos, Bierzo ‘1984’, Castilla y León, Spain, ‘17 Crushed cherries, orange zest, scrub brush ............................................ 60 Cinsault, Craven, Stellenbosch, Western Cape, South Africa, ‘17 Gently
    [Show full text]
  • 2009 Vol 66-1-Spring
    LOYAL LEGION HISTORICAL JOURNAL The Publication of The Military Order of the Loyal Legion of the United States VOL. 66, No. 1 SPRING 2009 in the shadows of the columned memorial, the huge sculpture of Abraham Lincoln sat, like a father watching his children. And it seemed on the 200th anniversary of Lincoln’s birth, a bright and blustery day that was filled with tributes, that the voices and faces of the children were as fi tting a present as any. Across the District yesterday, honors flowed for the nation’s most revered president -- the lanky prairie lawyer and politician who came to Washington from Illinois to preserve the Union, wage the Civil War and help end slavery. From the morning ceremonies at the Lincoln Memorial, where last month the country’s fi rst black chief executive sat as president-elect, to Ford’s Theatre, where Lincoln was assassinated for his war against slavery, the 16th president was hailed as the creator of modern America. In the Capitol Rotunda, where Lincoln’s body lay in state after his death in 1865, President Obama stood with leaders of Congress and praised “this singular figure who in so many ways made my own story possible -- and who in so many ways made America’s story possible.” “For, what Lincoln never forgot, not even in the midst of civil war, was that despite all that divided us -- North and South, black and white -- we were, at heart, one Lauding Lincoln and a Legacy nation and one people,” the president said. As Crowds Gathered to Honor The 16th President, They Spoke Of a Man “Even as we meet here today .
    [Show full text]
  • DND Drinks Menu
    Speakeasy — a bar that served alcohol during the Prohibition Era of the United States (1920 – 1933). They were so called from the practice of speaking quietly about such a place in public, or when inside it, so as not to alert the police and neighbours. BARREL-AGED COCKTAILS The practice of holding spirits in casks has been going on for centuries. It has evolved from necessity of storage into practically a science. But there is still an element of something magical going on and a certain amount of faith is required. It is not called the “angel’s share” for nothing. VINTAGE SAZERAC According to the legend, the world’s first cocktail was reportedly invented in the mid-1800s at the Sazerac Coffee House in New Orleans by apothecary owner Antoine Peychaud. In 1873, the recipe was altered to replace the French brandy with American Rye whiskey and a dash of Absinthe. Frapin 1988 Grande Champagne Cognac, Grand Marnier Cordon Rouge 1970, Spray of Jade Nouvelle Orleans Absinthe Verte & a Lemon Twist. Aged in a Sauternes seasoned barrel. £25 MANHATTAN A popular history suggest that the drink originated form the Manhattan Club in New York City in the early 1870s where it was invented by Dr Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, mother of Winston) in honour of presidential candidate Samuel J. Tilden. Rittenhouse 100 Proof Rye, Cocchi Di Torino, Angostura Bitter. Aged in a Bordeaux “Larose Perganson” red wine seasoned barrel. £15 BIJOU The cocktail was invented by Harry Johnson “The Father of Professional Bartending” who called it Bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby and chartreuse for emerald.
    [Show full text]
  • Charles Camille HEIDSIECK Né Le 16 Mai 1822 À 11H Du Matin À Reims 51 Marne Selon Acte N°475 – AD51 En Ligne – 2 E 534 /229 Nais
    Il fait découvrir le champagne aux Américains et sa maison devenue prestigieuse pétille tant aux Etats- Unis, qu’on l’y surnomme « Champagne Charlie », en ce milieu du 19e siècle. Charles Camille HEIDSIECK Né le 16 mai 1822 à 11h du matin à Reims 51 Marne Selon acte n°475 – AD51 en ligne – 2 E 534 /229 nais. 1822 – vue 129/344 Le champagne, une passion héréditaire chez Heidsieck. Quand Charles Heidsieck part, champagne en main, conquérir l’Amérique en 1852, il se fait le digne héritier de son aïeul Florens-Louis Heidsieck, connu pour avoir devancé à cheval les troupes de Napoléon 1er en Russie en 1811, avec en main, caisses de champagne et carnet de commande, afin de célébrer une éventuelle victoire. Tout a donc commencé avec cet intrépide oncle Florens, fils d’un pasteur protestant de Westphalie, venu faire le drapier à Reims. Là, il tombe amoureux d’une Champenoise… et en même temps du vin de Champagne. Charles se présente donc comme le digne successeur des ancêtres Heidsieck qui s’occupent dès le 18e siècle de vinifier le champagne. Il a 29 ans quand il fonde sa maison de champagne, en 1851. Le Nouveau Monde : un immense marché à conquérir ! L’année suivante, il se rend aux Etats-Unis où il fera de longs séjours entre 1852 et 1860. Dès son premier voyage, il mesure l’immense potentiel du marché américain. Dès lors, il n’a de cesse de faire parler de lui et de se faire une place en vue dans la haute société américaine du 19e siècle qu’il subjugue par son aisance, son élégance et son éducation aristocratique.
    [Show full text]
  • SOMMELIER RECOMMENDATION Our Team of Sommeliers Are More Than Happy to Share Their Most Recent Discoveries in the World of Wines
    SOMMELIER RECOMMENDATION Our team of sommeliers are more than happy to share their most recent discoveries in the world of wines. ROSE CHAMPAGNE - NO TIME TO…WAIT! NV Bollinger Rosé, Brut, Aÿ In anticipation of the upcoming James Bond movie, we couldn't resist highlighting the superb quality of his favourite Champagne house - but with a pink twist. None of the well-known power has been taken away yet beautifully enhanced by the addition of a small percentage of still Pinot Noir red wine. If you are itching as much as we do to see the new movie treat yourself with a glass to shorten the waiting time. For Queen and country… Glass (125ml) £ 31,00 Bottle (750ml) £ 155,00 WHITE - NORTHERN FRESHNESS 2016 Favorita 'Marine', Vigne Marina Coppi, Piedmont, Italy Francesco Bellocchio took over vineyard land his grandfather, Fausto Coppi, had owned in the region of Piedmont. He is driven to make the very best wines from local varieties, named after Fausto’s daughter and Francesco’s mother. Medium body, with tree fruit notes and orchard fruit with a touch of minerality. Enjoy a glass with our Salamagundy or the Pork Chop. Glass (125ml) £ 17,00 Bottle (750ml) £ 85,00 RED - FRESHNESS FROM THE DESERT 2015 Syrah 'Tara', Ventisquero, Atacama, Chile “The New World Winery” as nominated by the Wine Enthusiast Magazine, was established by Gonzalo Vial The Modernity, Avant-garde techniques and the focus on high-quality has made this establishment a cult winery in Chile Black fruits, herbs, graphite and leather are the main notes. Highly complex this wine will match incredibly well with our Duck.
    [Show full text]
  • Champagne Charlie
    NEW ORLEANS NOSTALGIA Remembering New Orleans History, Culture and Traditions By Ned Hémard Champagne Charlie In June of 2011, it was announced that French drinks group Rémy Cointreau completed the sale of the Charles Heidsieck and Piper- Heidsieck Champagne brands to Société Européenne de Participations Industrielles (EPI). The Henriot Group had previously sold the Heidsieck brands to Rémy Cointreau in 1985. French fashion-led luxury goods company EPI had already lined up Cécile Bonnefond (former managing director of Veuve Clicquot) to run the Champagne end of the business. The previous year, Charles Heidsieck and Piper- Heidsieck won more than 20 medals in the 2010 Decanter World Wine Awards, including five regional trophies. Champagne Heidsieck & Co. was founded in 1785 in Reims just a few years before the French Revolution by Florenz-Louis Heidsieck and was later split into three different entities: Piper-Heidsieck, Charles Heidsieck and Heidsieck Monopole. As a group, they are some of the world's most renowned (and most awarded) Champagne brands. Based in the Reims region of Champagne, Charles Heidsieck produces both vintage and non-vintage cuvée. The term cuvée is used with several different meanings, more or less based on the concept of a tank or vat of wine put to some purpose. In Champagne, the cuvée also refers to use of the first and best grape juice from gentle pressing of the grapes (as opposed to the taille, or tail). Charles Heidsieck owns 30 hectares (74 acres) of vineyards in Ambonnay, Bouzy and Oger (communes in the Marne department in northeastern France) and produces approximately three million bottles annually.
    [Show full text]