GC NY 2014 with Wine Pairing

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Grand Cru Wine Bar and Bistro Happy New Year 2015!! 4 Course Dinner $69.99 per person Wine Paring $20 per person 1st Course Baked stuffed Oysters Lump crabmeat, mushroom duxelle and a champagne sabayon J Cuvee 20, Sparkling Wine, Sonoma County, CA Roasted Baby Beets Crisp shallots, kalamansi gelee, wild cress, blue cheese and Riesling reduction Eberle, Chardonnay, Paso Robles, CA 2013 Wild Mushroom Risotto Roasted asparagus, truffles and glazed shallots Colina La Mora, Barberra D’Asti DOCG, Piedmont, Italy 2013 Foie Gras ‘Pizza’ Sauteed foie gras on crisp pizza with melted leeks, sweet peppers and a cilantro vinegar sauce Hogue, Gewurztraminer, Columbia Valley, WA 2012 Medallion of Monkfish Wrapped in crisp prosciutto, Christmas Beans and a Shiraz reduction Domaine La Cabotte, Cotes du Rhone, France 2012 Butternut Squash Soup Topped with a chutney sabayon, crisp shiitakes and candied squash seeds The Seeker, Riesling, Mosel, Germany 2012 2nd Course Bouillabaisse LoBster, scallops, mussels, calamari, shrimp and rockfish in a loBster broth with leeks, carrot and a saffron aioli Rene Bouvier a’ Gevrey-Chambertin, Pinot Noir, Burgundy, France 2011 Hawaiian Butterfish Braised turnips, wilted kale, preserved ginger and red wine baby French lentils Chateau de la Ragotiere, Muscadet Sevre et Maine, Loire Valley, France 2011 Lobster and Scallops On red kabouche squash, French beans, honey cap mushrooms and a loBster-tarragon froth “Antica” by Antinori Family Estate, Chardonnay, Napa Valley, CA 2012 Venison, Duck and Quail Sweet potato puree, brussel sprouts, baby onions, and port sauce The Expedition, Merlot, and Columbia Valley, WA 2011 Prime Filet of Beef Creamed baby potatoes, roasted oyster mushrooms, spaghetti squash and cabernet reduction St Supery, Cabernet Sauvignon, Napa Valley, CA 2011 Rack and wrapped Shoulder of Lamb Baby artichokes, chanterelle mushrooms and a tomato, caper, garlic, fresh marjoram lamB jus Torbreck, Woodcutter’s Shiraz, Barossa Valley, Australia, 2012 3rd Course Wine pairing: Bierbet, Italian Sweet Sparkling Wine Gruet, Brut, New Mexico NV Dows LBV Port, Portugal, LBV2007 Wild Organic Greens Dates, apple, baked brie in phyllo and citrus-herB vinaigrette Goat Cheese and Apricot Tart Caramelized onions, dried apricots, goat cheese on puff pastry and Riesling reduction Truffled Parmesan Custard Yellow tomato marmalade, petite herB herBs a spiced saba dressing 4th Course Wine pairing: Bierbet, Italian Sweet Sparkling Wine Gruet, Brut, New Mexico NV Dows LBV Port, Portugal, LBV2007 Grand Cru Dessert Sampler for Two – Port/Sparkling Wine .

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Grand Cru Champagne HVE Or Viticulture Durable Cert
Grand Cru Champagne HVE or Viticulture Durable Tender No. 202011013 cert. The reference of the project, use it in communication with us. Monopoly: Norway (Vinmonopolet) Which monopoly distributor. Assortment: Permanent listing (12 months minimum) Which type of initial contract. Deadline written offer: May 14, 2020 Before this date you have to submit paperwork. Launch Date: November 1, 2020 Expected date the product will be launched in the market. Characteristics: An explanation of style profile of the product. Concentration Product Requirements Country of Origin: France What Country / Countries the product is originating from. Type of Product: Sparkling white wine What type of product our client ask for. Region (Classification): AOC/AOP Champagne, AOC/AOP Champagne Premier Cru or AOC/AOP Champagne Grand Cru The region/classification of the product. Ex. Cellar Price: maximum 17 € for 75 cl and 10 € for 375 ml € € per 375 ml or 750 ml Glass bottle The net price we could pay per unit (not per case). Notice that we do not ask for any commission on top of this price! Minimum Volume (units): 600 (Volume Unit 375 ml or 750 ml Glass bottle) The minimum volume we have to state in the offer. Estimated Volume (yearly): 3.000 (Volume Unit 375 ml or 750 ml Glass bottle) The estimated volume of the product on a yearly basis. Type of Container: Glass bottle The type of container requested for the product. Container Size: 375 ml or 750 ml The volume of container requested for the product. Ageing: Min. 30 months ageing on lees (written confirmation from producer to be presented upon The required ageing.
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Bordeaux Classifications “Navigating and Understanding the Movable Ones”
Bordeaux Classifications “Navigating and Understanding the Movable ones” Mary Gorman-McAdams, MW Linda Lawry, CWE, DWS • 65 Appellations • 277,000 acres • 6300 Winegrowers • 300 Negociants • 34 Co-operatives • 5.3 million hl (707 million bottles) / yr (10 yr avg) 2 BORDEAUX – FIVE MAIN CLASSIFICATIONS • 1855 Classification – Médoc & Sauternes • Graves Classification (1953 – updated 1955) • Saint Emilion Classification (1955) • Crus Bourgeois de Médoc • Crus Artisans du Médoc No classification in Pomerol 3 Crus Bourgeois du Médoc • North of the city of Bordeaux • Triangular peninsula stretching along the Gironde Estuary. • Cover some 37,000 acres • Stretches south to north over about 50 miles • 8 Communes CRU BOURGEOIS • Quality Classification term for a group of red wines produced in the Médoc • ‘Bourgeoisie’ concept dates back to the Middle Ages - when Bordeaux was under English rule • ‘Bourgeoisie’ = a sort of merchant class who were granted certain tax exemptions on wine sales in France and for export - afforded them opportunities to buy chateaux & vineyards • Cru Bourgeois list (of sorts) existed way back around the time of the Medoc Classification - 248 specific wines were listed in 1858 in a book published by Mr. d'Armailhac • Wines played an important role in the development of the Medoc’s export market • Hard times - End of 19th and early 20th Century until WW1 and The Great Depression CRU BOURGEOIS- NEXT PHASE • 1932 – First ‘official’ Crus Bourgeois classification by the Bordeaux brokers • Brokers developed a list of 444 properties with the designation Cru Bourgeois – list was registered but never ratified / submitted for Ministerial approval • 1962 – A Union of Cru Bourgeois members/properties was created • Managed by a 4 member board of directors - Jean Nony, Jean Miailhe, Philippe Gasqueton and Max Cuvelier.
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Varieties Common Grape Varieties
SPECIALTY WINES AVAILABLE AT THESE LOCATIONS NH LIQUOR COMMISSION WINE EDUCATION SERIES WINE & REGIONS OF THE WORLD Explore. Discover. Enjoy. Varieties COMMON GRAPE VARIETIES Chardonnay (shar-doe-nay´) Famous Burgundy grape; produces medium to full bodied, dry, complex wines with aromas and tastes of lemon, apple, pear, or tropical fruit. Wood aging adds a buttery component. Sauvignon Blanc (so-vin-yawn´ blawn) Very dry, crisp, light-to-medium-bodied bright tasting wine with flavors of gooseberry, citrus and herbs. Riesling (reese´-ling) This native German grape produces light to medium- bodied, floral wines with intense flavors of apples, elcome to the peaches and other stone fruits. It can range from dry world of wine. to very sweet when made into a dessert style. One of the most appeal- Gewürztraminer (ge-vurtz´-tram-mih´-nur) ing qualities of wine is Spicy, medium-bodied, fresh, off-dry grape; native to the Alsace Region of France; also grown in California. the fact that there is such an Goes well with Asian foods. enormous variety to choose Pinot Gris (pee´-no-gree) from and enjoy. That’s why Medium to full bodied depending on the region, each New Hampshire State produces notes of pear and tropical fruit, and has a full finish. Liquor and Wine Outlet Store of- Pinot Blanc (pee´-no-blawn) fers so many wines from all around Medium-bodied, honey tones, and a vanilla finish. the world. Each wine-producing region Chenin Blanc (shay´-nan-blawn) creates varieties with subtle flavors, Off-dry, fruity, light-bodied grape with a taste of melon textures, and nuances which make them and honey; grown in California and the Loire Valley.
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Bordeaux Wines.Pdf
A Very Brief Introduction to Bordeaux Wines Rick Brusca Vers. September 2019 A “Bordeaux wine” is any wine produced in the Bordeaux region (an official Appellation d’Origine Contrôlée) of France, centered on the city of Bordeaux and covering the whole of France’s Gironde Department. This single wine region in France is six times the size of Napa Valley, and with more than 120,000 Ha of vineyards it is larger than all the vineyard regions of Germany combined. It includes over 8,600 growers. Bordeaux is generally viewed as the most prestigious wine-producing area in the world. In fact, many consider Bordeaux the birthplace of modern wine culture. As early as the 13th century, barges docked along the wharves of the Gironde River to pick up wine for transport to England. Bordeaux is the largest producer of high-quality red wines in the world, and average years produce nearly 800 million bottles of wine from ~7000 chateaux, ranging from large quantities of everyday table wine to some of the most expensive and prestigious wines known. (In France, a “chateau” simply refers to the buildings associated with vineyards where the wine making actually takes place; it can be simple or elaborate, and while many are large historic structures they need not be.) About 89% of wine produced in Bordeaux is red (red Bordeaux is often called "Claret" in Great Britain, and occasionally in the U.S.), with sweet white wines (most notably Sauternes), dry whites (usually blending Sauvignon Blanc and Semillon), and also (in much smaller quantities) rosé and sparkling wines (e.g., Crémant de Bordeaux) collectively making up the remainder.
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Agrapart & Fils
SAMPLE CONTENT Overview Agrapart & Fils 57, avenue Jean Jaures Founded in 1894 by Arthur Agrapart, this outstanding estate in Avize acquired much of its present vineyard 51190 Avize land during the 1950s and ’60s, thanks to Arthur’s Tel. 03.26.57.51.38 grandson Pierre. Since 1984 it has been run by Pascal Agrapart and his brother Fabrice, who have taken the Fax. 03.26.57.05.06 domaine to ever-greater heights, emphasizing natural viticulture and the expression of terroir. The Agraparts’ vineyards are spread over 62 parcels, the majority of which lie in the grand cru villages of Avize, Cramant, Oiry and Oger. Average vine age is about 35 years, with the oldest vines in Avize over 60 years. Pascal Agrapart (pictured) is uninterested in be- ing labeled as either organic or biodynamic, but he does feel that it’s important to work according to natural rhythms and sensibilities, and both the vineyard work and the work in the cellar follow this philosophy. No chemical pesticides or weedkillers are ever used, and all of the vineyards are worked manually, encouraging the roots to descend deeper. The Agraparts place great im- portance on the proper technique and timing of pruning to control vineyard maladies, and some homeopathic treatments are also used in the vines to control para- sites. As expected for a Champagne estate that places a strong emphasis on viticulture, the average potential alcohol at harvest is very high here, normally around Status: RM 11 degrees, and Agrapart virtually never chaptalizes Vineyard area: 9.75 hectares any of his wines.
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Complex Burgundy Hierarchy the Hierarchy of Burgundy, to Some, Is Considered Complex
With Burgundy en primeur upon us, Decanter has listed the top Burgundy producers, based on the best known and most expensive as a starting point. Look out for all the Burgundy 2014 en primeur tasting notes on Decanter.com later this month. image: http://keyassets.timeincuk.net/inspirewp/live/wp-content/uploads/sites/34/2015/12/Vines- at-Romanee-Conti-630x417.jpg Romanée-Conti vines TAGS:News Home Burgundy is an area in France famous for its world class red and white wines produced from the Pinot Noir and Chardonnay grapes. Complex Burgundy hierarchy The hierarchy of Burgundy, to some, is considered complex. Burgundy lovers can struggle to learn firstly the commune or village level wine names, then the Grand Cru vineyards and finally the Premier Cru vineyards. A recent piece by journalist John Elmes, who is currently learning about wine for the first time with the WSET, was in high contrast to the in-depth piece by Benjamin Lewin MW on Burgundian classification. It served as a reminder of the breadth of knowledge needed to understand the Burgundy classification system. Burgundy producer types Due to this complexity, finding your favourite Burgundian producers can be much more fruitful in the long term when purchasing wine. This, once again, is not a simple as it sounds. The Burgundian wine trade is split in two between growers and négociants. This has arisen due to a law attributed to Napoleonic times – the laws of equal inheritance. When applied to the vineyards of Burgundy, over time, it has meant that individual growers may only own a small row of vines.
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Parker, Wine Spectator and Retail Prices of Bordeaux Wines in Switzerland: Results from Panel Data 1995 - 2000
A Service of Leibniz-Informationszentrum econstor Wirtschaft Leibniz Information Centre Make Your Publications Visible. zbw for Economics Kugler, Peter; Kugler, Claudio Working Paper Parker, Wine Spectator and Retail Prices of Bordeaux Wines in Switzerland: Results from Panel Data 1995 - 2000 WWZ Discussion Paper, No. 2010/10 Provided in Cooperation with: Center of Business and Economics (WWZ), University of Basel Suggested Citation: Kugler, Peter; Kugler, Claudio (2010) : Parker, Wine Spectator and Retail Prices of Bordeaux Wines in Switzerland: Results from Panel Data 1995 - 2000, WWZ Discussion Paper, No. 2010/10, University of Basel, Center of Business and Economics (WWZ), Basel, http://dx.doi.org/10.5451/unibas-ep61222 This Version is available at: http://hdl.handle.net/10419/123411 Standard-Nutzungsbedingungen: Terms of use: Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Documents in EconStor may be saved and copied for your Zwecken und zum Privatgebrauch gespeichert und kopiert werden. personal and scholarly purposes. Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle You are not to copy documents for public or commercial Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich purposes, to exhibit the documents publicly, to make them machen, vertreiben oder anderweitig nutzen. publicly available on the internet, or to distribute or otherwise use the documents in public. Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, If the documents have been made available under an Open gelten abweichend von diesen Nutzungsbedingungen die in der dort Content Licence (especially Creative Commons Licences), you genannten Lizenz gewährten Nutzungsrechte. may exercise further usage rights as specified in the indicated licence.
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Beaujolais Master Class
Bon jour! Some background info on me, etc. 1 2 Here ‘s some comp maps showing overall geological formations of France, and a map of the Beaujolais Cru 3 4 5 6 France accounts for almost 2/3 of sales In the US, it represents 9% of all French wine sales: of which half is Beau. Village, ca. 30% Nouveau, 11% Beau or Beau Sup. And 9% Crus 7 8 9 10 11 12 13 14 The vatting can last even longer up to a month or so, if one is attempting a ‘cru’ style serious wine for aging. 15 Fermentation usually starts within a day for the whole berries, while the slightly crushed fruit/juice at bottom will begin fermenting fairly quickly, before oxygen in tank is depleted. 16 17 Topographically, if one just considered the more limestone, sandy soils, one would think that the southern Beaujolais is pretty flat, but in fact much of it is still quite hilly and beautiful-perhaps more so than some of the Cru areas to the north. 18 19 Some of the Crus are NOT grown on granitic, but often a combo of metamorphic/volcanic soils. What is true is that limestone is generally not good for fine gamay, so no Cru has limestone as a main component. 20 Of course you may think that…I couldn’t possibly comment! (with apologies to the original House of Cards Sir Francis) 21 The 2013 vintage in Beaujolais was late - cool and rainy spring, which delayed flowering-- a summer of high temperatures and sunshine brought hope of reprieve.
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VINEYARDS and VITICULTURE Two-Thousand Years of Viticulture Alsatian Viticulture Dates Back to the Roman Empire
VINEYARDS AND VITICULTURE Two-Thousand Years of Viticulture Alsatian viticulture dates back to the Roman Empire. By 58 B.C., Romans had established vineyards in the region. Alsace was part of the heartland of German medieval viticulture, as vineyards followed the spread of religious orders. France gradually annexed the area during the seventeenth century under King Louis XIII and King Louis XIV. The year 1789 brought the French Revolution and with it the first division of Alsace into the départements of Haut-Rhin and Bas-Rhin. Germany reclaimed the region in 1871, but it was returned to France after the First World War. Throughout history, Alsace has been prized for its vineyards and fine wines; its famous “route du vin,” or “wine route,” runs through the heart of its two départements — Bas-Rhin and Haut-Rhin — for 96 kilometers (60 miles) from Marlenheim to Thann, north to south. Varied Terroir of Alsace There are at least 13 major soil formations within Alsace, a mosaic of terroirs that vary depending on their location on the Vosges foothills or on the Rhine valley floor. The higher, steeper slopes of the Vosges have thin topsoil with a subsoil of granite gneiss, sandstone, schist and volcanic sediment. The lower slopes have a deeper topsoil due to erosion from the hills and alluvial sediment brought by the Rhine river, with a subsoil of clay, marl, limestone and sandstone. Drought can be a problem in this region of scant rainfall (Alsace is one of the driest regions in France), and vineyards planted on water-retentive clay soil have the advantage.
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The Story of a Grand
The Story of a Grand Cru Mailly Champagne Grand Cru is the story of a remarkable Mailly Champagne has soul, one All at Mailly Champagne share one carefully nurtured today by a new over-riding commitment: to make a adventure, inspired by a privileged terroir. Its legacy of success generation of winegrowers who great festive wine, born of passion is outstanding, even by the standards of a region so long cherish independent thought just and conviction, a tribute to the collective renowned for its wines. like their forefathers. talents of the people on whom its success depends – a Champagne to Seventy hectares owned by 25 families make our distributors proud and our make up a single holding Grand Cru customers forever happy. 1920 1929 Today vineyard where the separate vinification of selected parcels makes for a hugely Xavier MULLER, President varied range of wines. Jean-François PRéAU, Director The House of Mailly inherits a cen- The vineyard has retained that Shaking off the hardships of the It is now more than 80 years since turies-old tradition of winemaking, much-coveted status for nearly one Great Depression, Mailly Champagne the founders of this association put With a potential annual production in a village that was first classified hundred years, fuelling the spirit Grand Cru is a testament to the their vision to the test. In that time, capacity of 500,000 bottles, Mailly Grand Cru in 1920. of enterprise that has inspired this power of positive thinking in the face the House of Mailly has weathered Grand Cru is a rare gem among House since its foundation in 1929.
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Ageability in Riesling
Session 2: Fruit Expression from different Vineyard Sites Ageability in Riesling Factors that influence ageability: • Acid—higher acid will preserve the wine longer (ex: 2009, 2014, 2019) • Sugar—higher sugar in the wine preserves fruitiness • Sunshine during growing season—more sun exposure = Botrytized and other sweet earlier petrol development— Rieslings are the longest-lived. these wines seem to age faster (ex: 2012, 2016) Young or old, the best wine is the one you like best. Session 2: Fruit Expression from different Vineyard Sites Map of Vineyard Sites Session 2: Fruit Expression from different Vineyard Sites Doyle Fournier Vineyard has a western aspect and sits uphill from the eastern shore of Seneca Lake. Gridley Bluff Point Vineyard has an eastern aspect and overlooks the eastern fork of Silver Thread is perched on the east side of Keuka Seneca Lake very close to the water. Lake. Session 2: Fruit Expression from different Vineyard Sites Doyle Fournier Vineyard is owned and operated by Matt and Carre Doyle Gridley Bluff Point Vineyard is owned and operated by Donna and Louis Gridley Session 2: Fruit Expression from different Vineyard Sites Gridley Bluff Point Riesling Silver Thread Riesling Doyle Fournier Riesling Session 2: Fruit Expression from different Vineyard Sites Session 2: Fruit Expression from different Vineyard Sites AromaS* in Riesling Fruit Aromas Floral and Earthy Herbal Aromas Aromas Common Citrus: Grapefruit, Blossoms: apple, Mineral: stony, lemon, lime orange, pear chalky, flinty, Stone fruit: Peach, Honeysuckle slatey, steely, apricot, nectarine Acacia saline, quinine Tree fruit: apple, pear Honey Rare Tropical fruit: Fresh: Green grass, Beeswax * Here we are pineapple, melon, rhubarb, mint, referring to star fruit jicama youthful aromas, Berry: strawberry Dried: tea, not those that come from bottle Citrus: Orange Hay/straw age.
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Premier Cru, Brut Champagne
HB Wine Merchants presents wines from Forget-Brimont FRANCE Premier Cru, Brut Champagne Brand Highlights Blend of 40% Pinot Noir, 40% Pinot Meunier, and 20% Chardonnay Between 20% and 40% of reserve wines are used to ensure consistency Grower/Estate that owns 18 Ha of Premier Cru Vineyards in Ludes The Estate Maison Forget-Brimont’s vineyards cover 18 hectares that are for the most part located on the terroirs of the communes of the Montagne de Reims: Mailly-Champagne and Verzenay for the Grand Crus and Chigny les Roses, Coulommes la Montagne, Ludes, Montbré, Sermiers, Taissy and Villers-Allerand for the Premier Crus. This 6th generation estate started by Louis Forget, planted their first vineyards in the beginning of the 19th Century while the brand was established in 1920. It then became known as Forget- Brimont in 1978. Pinot Noir reigns supreme in this area. This wine is made from primarily Estate fruit from those Premier Cru vineyards but they also purchase some fruit from other Premier Cru growers and Grand Cru growers in order to make small quantities of Grand Cru Champagne. A true artisanal grower/producer with enough vineyards to supply year round continuity of Brut NV Premier Cru. Wine Making The grapes are harvested by hand and pressed in whole bunches. Alcoholic fermentation occurs at 17ºC and malolactic fermentation is done in temperature controlled stainless steel tanks. It is then horizontally aged in traditional chalk cellars for at least 24 months on the cork. The wine is left to rest an additional two months after dosage before they are shipped.
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