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DOMAINE JEAN VESSELLE Brut 'Oeil De Perdrix'
Wine Facts DOMAINE JEAN VESSELLE Brut ‘Oeil de Perdrix’ The family’s collection of top terroirs and generations of leadership in championing Pinot Noir are what make wines from Domaine Vesselle such eloquent examples of Blanc de Noirs Champagnes. For nearly 300 years, the Vesselle family has been tilling the chalky soils of Bouzy and cultivating some of the village’s best-placed Pinot Noir vines. Wines here combine a classic Champagne elegance with the signature Bouzy power, especially in wines such as the estate’s ‘Oeil de Perdrix.’ This unique rosé is a taste of Champagne history, a style of wine long forgotten before winemaker Delphine Vesselle—to honor the traditions of her Champagne-making grandparents—brought it back with great success. WINERY: Domaine Jean Vesselle WINEMAKERS: Delphine and David Vesselle ESTABLISHED: 1800s REGION: FRANCE • Champagne • Bouzy APPELLATION: Champagne AOC BLEND: 100% Pinot Noir VINEYARDS: Estate vineyards are located in and around the village of Bouzy. Soils are the classic, chalky terroir of the Montagne de Reims. AGE OF VINES: 15-30 years WINEMAKING: Hand-harvested. Grapes are macerated briefly (less than 24 hours) for color then pressed; fermented on indigenous yeasts in stainless steel tanks. Aged for three years in bottle. Dosage 6 grams/L. TASTING IMPRESSIONS: Aromas of red roses, orange zest, white pepper, light herbs. Medium-bodied yet light on the tongue; elegant, silky and balanced. Red berries, stone fruits, peppery finish. PAIRING SUGGESTIONS: As an aperitif or throughout a meal; its acidic balance and red-wine body make it endlessly flexible at the table 1601 Martin Luther King Jr. -
Stories from the Vineyard $80
As with Chef Crenn’s menus, which are inspired by her travels, so too is the beverage program where we seek out selections from the world at large. Petit Crenn proudly presents a wine pairing that is an opportunity to sit back and relax while exploring the world via the senses. Take a trip in our hospitable hands. STORIES FROM THE VINEYARD $80 A focused yet whimsical wine pairing that dives into many pockets of the world that concentrates on the roots of Petit Crenn: France and California. A sense of place and ethos. A connection with both the fruit and the farmer. This is an excellent opportunity to enjoy something unexpected, and visit hidden gems of classic wine regions. This evening we welcome you to be a part of Petit Crenn’s wine infinity. Wine Director Mikayla Cohen A service included beverage experience. BY THE GLASS SPARKLING NV Désiré Petit, Brut Rosé, Pinot Noir, Crémant du Jura 18 NV Gaston Chiquet, Brut Rosé, 1er Cru, Champagne 30 NV Lancelot-Royer, Blanc de Blancs, Grand Cru, Champagne 25 WHITE 2018 Hourglass, Sauvignon Blanc, ‘Estate,’ Calistoga 20 2015 Kunin, Chenin Blanc, ‘Jurassic Park,’ Santa Ynez Valley 18 2016 Hirtzberger, Weissburgunder Smaragd, ‘Steinporz,’ Wachau 28 2017 Pierre Yves Colin-Morey, ‘Les Cailloux,’ Rully, Burgundy 35 ROSÉ 2018 Arnot-Roberts, Touriga Nacional/Tinta Cao, North Coast 15 2017 Domaine de Terrebrune, Bandol, Provence 20 RED 2018 Combe, Trousseau, ‘Stolpman,’ Ballard Canyon 18 2017 Occidental, Pinot Noir, ‘Freestone,’ West Sonoma Coast 35 2016 Vieux Télégraphe, ‘Télégramme,’ Châteaneuf-du-Pape 28 A service included beverage experience. -
Reserve Wines by the Glass Served Tableside Via Coravin
Reserve Wines By The Glass Served Tableside via Coravin WHITES & ROSÉS ASSYRTIKO, Domaine Sigalas, Santorini, Greece, 2013 ....................................................... 11 Grown on the volcanic soils of the island of Santorini, assyrtiko is truly a pleasure to drink. Grown in a basket style with the grapes in the center to protect from the vicious winds, the wine is acid driven with loads of minerality and personality; this a wine to try is you love dry riesling or sauvignon blanc. CHARDONNAY, Cakebread, Napa Valley, California, 2012 ........................................................ 20 CHARDONNAY, Domaine Savary, Chablis, Burgundy, France, 2012 ...................................... 13.75 ROSÉ, Bellwether Wine Cellars, “Vin Gris,” Finger Lakes, New York, 2013 ...................... 13 Bellwether Wine Cellars winemaker Kris Matthewson was just called a “rockstar” in the New York Times and this wine, along with his wonderful dry riesling and pinot noir, shows why. A vin gris, or “grey wine”—a white wine made from red grapes—this is more akin to dry rose than white wine. Natural winemaking at its finest, with no unnecessary additives or intervention, Bellwether continues to be a leader of geeky winemaking in the Finger Lakes, and shows what the region can do with passionate people always pushing the boundaries. SAUVIGNON BLANC, Serge Laloue, “Cuvee Silex,” Sancerre, France, 2013 ........................... 13.75 REDS BAROLO, G.D. Vajra, “Albe,” Piedmont, Italy, 2010 ................................................................ 17.85 BORDEAUX, Château Phélan Ségur, Saint-Estèphe, France, 2010 ....................................... 26.75 BRUNELLO DI MONTALCINO, Caparzo, Italy, 2009 .................................................................. 18.95 CABERNET FRANC, Olga Raffault, “Les Picasses,” Chinon, France, 2010 .......................... 13 A beautiful cabernet franc from perhaps the greatest region—certainly the most undervalued—for the grape in the world, Chinon. -
Champagne and Sparkling Wine
champagne and sparkling wine History La Champagne = region Le Champagne = the wine “Le vin de champagne” Latin word = “CAMPANIA” meaning plain *documentation of Viticulture in Champagne in 79AD; fossils show wild vines in this region over a million years ago. *Romans quarried the hills in search of Chalk blocks. *92 ad Emperor Domitian decreed all vineyards in France to be up rooted to eliminate competition. *For 200 yrs vineyards were cultivated in secret *The vineyards of Champagne were accumulated by the church for sacraments and for the royal table. The vineyards of Champagne were the ones worthy for God. *Wines of Champagne and Burgundy were in competition *Started creating Vin Gris to differentuate from burgundy, became the style for the English monarch *When wines were shipped to England the warm weather caused a 2nd fermentation which made bubbly wines; The English already had corks for ales so when vats would arrive they’d cork the “Vin Gris” *Champagne was first produced in the end of the 17th century by monks CHAMPAGNE VS SPARKLING WINE in Reims and Epernay Dom Pierre Perignon and Frere Jean Ourdat; The idea was to capture the bubbles in the bottle “Champagne” is sparkling wine made in the Champagne region of *Dom Perignon & Frere Jean Oudart are most influential France according to the traditional champagne method. *idea of harvesting selectively over a period of days so that Out of respect and to avoid confusion most producers in the only the ripest fruit is picked United States call their bubbly “sparkling wine” even when it is *Invented the basket press, a gentle press made in the traditional method. -
Cruvinet Wine by the Glass System~ Tony's Is Proud to Introduce Our Brand New Cruvinet System
~WINES BY THE GLASS~ SPARKLING Champagne, Pommery, POP, Extra Dry, France, (Split) Prosecco, Franco Amoroso, Extra Dry, Veneto, Italy Sparkling Rose, Veuve du Vernay, Brut, Beaune, France, (Split) WHITE Chardonnay, Jax Vineyards, Y3, Napa, CA Chardonnay, Hartford Court, Russian River, Sonoma, CA Chardonnay, Rombauer, Napa, CA Chardonnay, Shafer, Red Shoulder Ranch, Carneros, CA (Coravin) Pinot Grigio, il Nido, delle Venezie, Italy Pinot Grigio, Santa Margherita, Alto Adige, Italy Riesling, Roku, Monterey County, CA Sancerre, les Pier Blancs, Loire Valley, France Sauvignon Blanc, Cakebread Cellars, Napa, CA Sauvignon Blanc, Whitehaven, Marlborough, New Zealand ROSE Belle Glos, Oeil de Perdrix, Sonoma, CA Miraval, Cotes de Provence, France Moment de Plaisir, Languedoc Roussillon, France Whispering Angel, Cotes de Provence, France RED Bordeaux, Baron Edmond Rothschild, Chateau des Laurets, Saint Emilion, France Brunello di Montalcino, Poggio Salvi, Tuscany, Italy (Coravin) Cabernet Sauvignon, Caymus, Napa, CA (Coravin) Cabernet Sauvignon, Duckhorn, Decoy, Limited, Napa, CA Cabernet Sauvignon, Oakville by Ghost Block, Napa, CA (Coravin) Cabernet Sauvignon, Rotation, Lodi, CA Chianti Classico, Toscolo, Tuscany, Italy Malbec, Alamos, Uco Valley, Mendoza, Argentina Pinot Noir, Cakebread Cellars, Two Creek Vineyards, Andersen Valley, CA (Coravin) Pinot Noir, Ken Wright, Willamette Valley, OR Pinot Noir, Banshee, Sonoma, CA Shiraz, Ben Glaetzer, Wallace, Barossa Valley, Australia Super Tuscan, Dell’Ornellaia, le Volte, Bolgheri Tuscany, Italy -
Ardinat Oeil De Perdrix.Pptx
José Ardinat Oeil de Perdrix Blanc de Noirs Champagne NV Brut "Eye of the Partridge” A delicious and appealing 100% Pinot Meunier Rosé José Ardinat Oeil de Perdrix Blanc de Noirs Champagne from Domaine Ardinat-Faust in Champagne NV Brut Vandières. José Ardinat and his wife Joelle Faust "Eye of the Partridge" took over the family Champagne vineyards from organic pioneer Serge Faust. Now their son A delicious and appealing 100% Pinot Meunier Rosé Christophe is providing the next generaon to work Champagne from Domaine Ardinat-Faust in Vandières. the same healthy vines. José Ardinat and his wife Joelle Faust took over the Hand harvested grapes from clay-limestone soils family Champagne vineyards from organic pioneer Free run juice with skin contact, followed by light Serge Faust. Now their son Christophe is providing the pneumac press next generaon to work the same healthy vines. Fermented and aged in large oak vats with non indigenous yeasts 100% CerJfied Organic Pinot Meunier Aged 6-7 mos. in oak foudres & min. 15 mos. "sur Hand HarvesJng of Grapes on Clay-Limestone soils lie" in bole Free run juice with skin contact, followed by light Not fined or filtered, full flavor for you pneumac press Total Sulfur as SO2: 30mg per liter Fermented and aged in large oak vats with non Total Sugars: 5 grams per liter indigenous yeasts 6000 btls produced in average vintage, approx. 500cs 12x750ml. Aged 6-7 mos. in oak foudres & min. 15 mos. "sur lie" in bole TasJng Notes: The inviJng rose and orange colored Not fined or filtered, full flavor for you mousse encourages a taste. -
Crémant Oeil De Perdrix
Crémant Paul Chollet Crémant Oeil de Perdrix Grape Pinot Noir 165 Route de Dijon - 21200 Beaune - FRANCE Tél :+33 3.80.22.58.16 Fax +33 3.80.22.58.25 [email protected] www.ds-collection.com Bourgogne Crémant Paul Chollet Vineyards size 150 000 bottles/year Farming Grapes come from vines situated at the heart of the Burgondian vineyard in Côte de Beaune, Côte de Nuits and Hautes-Côtes. This diversity of supply is essential to obtain a followed quality. History Since 1955, the Paul Chollet estate develops sparkling wines. Since 2002, with the Gilles REMY arrival, equipments were modernized, for a better quality and a bigger diversity The top value of the domaine In stainless steel tanks. Then blending, cooling down and filtration. Addition of the home-made liqueur de tirage to complete the fermentation in a cool cellar, ensuring a fine sparkle. Maturing on laths over about 16 months, period during which the wine develops its aromas and obtain its fineness. The cap is removed and the pressure force the plug out (disgorging). Then, prior to the commer- cialisation, we add a home made dosage produced from selected wines. The light dosage (total amount of sugar is around 5g/l) emphasises the aromas and bouquet THE Crémant de Bourgogne specialist! Wines are pressed a straight forward; this is due to a light dosage to keep the aromas of the wine (from 5 to 7 g/L depending on the Cuvée and vintage) Crémant Brut : from the 3 main grapes of Bourgogne, with Pinot Noir dominating Crémant Blanc de Blanc : 100% Chardonnay Crémant Blanc de Noirs : 100% pinot Noir Crémant Oeil de Perdrix : Exclusive from Paul Chollet! Crémant Brut Rosé : 100% Pinot Noir Crémant Brut Zéro : No dosage; from Chardonnay and mainly Pinot Noir. -
250 Years Since the First Rosé Champagne
250 years since the first rosé champagne Ruinart, the first established Champagne House, founded in 1729, has been shipping rosé champagne since 1764. The House’s account book is the proof. On 14 March 1764, it is written that there was a shipment of «a basket of 120 bottles, 60 bottles of which were Oeil de Perdrix». What is the connection between birds of the Gallinaceae family and the early history of the oldest Champagne House? In fact, the term «Oeil de Perdrix» means a colour which could be described as a delicate pink with coppery reflections. There’s no longer any doubt. Ruinart shipped its first bottles of rosé champagne in 1764. 250 years : such a fabulous anniversary in so many ways, an historic date which links Ruinart forever to the history of champagne. The account books, various correspondence and the accounts of the heads of the House have allowed us to discover a multitude of varieties and oenological trials in search of taste, flavour and the ideal colour. What was in all probability a rosé from maceration at the beginning would then evolve to become a blended rosé. Ruinart explored various ways of obtaining a coloured champagne, for example by using the colouring of some elderberries. The palette of colours for these wines was very large. There were a number of terms to define them in French: roset, oeil de perdrix, rozet, paillé (straw), clairet (pale wine) and even cerise (cherry). Towards the end of the 18th century, the expression «Oeil de Perdrix» disappeared in favour of names closer to those we use: rozet and then rosé. -
Innovations Involved in Champagne Production
Innovations involved in Champagne Production circa 1700 - still, unblended, low alcohol (~9%), low tannin, acidic, darkish rosé (oeil de perdrix) - mild fruity/yeasty flavor (verjus pétillant) - sold in barrels in the spring - derived from crushed grapes & made from the first three pressings today - sparkling, blended, 12.5% EtOH, - low tannin, white, delicate complex - minimally fruity, toasty flavor, - 2nd fermentation in spring, - released $18 m after production - sold bottled - derived from whole grape clusters & primarily from the first pressing Knowledge and conditions ~ 1700 - the role of yeasts and bacteria in fermentation and wine ‘diseases’ unknown; - no means of measuring the sugar content of wine (leading to variability in degree of effervescence) - no tirage - cork closures and availablity of glass bottles just appearing - extensive bottle rupture due to the glass irregularity and inability to sustain the carbon dioxide buildup - occurrence of the “Little Ice Age,” (associated with early and late frosts, and poor grape maturation) - riddling unknown; inefficient disgorging procedures Current procedures - manual harvest (aiming for low EBrix) and EtOH 9–9.5% - slow pressing of whole grape clusters - use of oak as fermentation or maturation cooperage individualistic - malolactic fermentation (reduce excess grape acidity) - maturation and clarification until spring - blending to produce the assemblage - addition of a tirage (sugar, yeast, yeast nutrients, fining agent) - second fermentation (~10 EC) - storage for at least 15 -
Wine by the Glass Sparkling White
OCEAN HOUSE WINE BY THE GLASS SPARKLING FRANCE CHAMPAGNE GLASS Billecart-Salmon, "Brut Rosé", Champagne, France N.V. 35 Krug, "Grand Cuvée Brut", Champagne, France N.V. 45 Pol Roger, "Extra Cuvée de Reserve", Brut, Champagne, France N.V. 25 ITALY VENETO Adami, "Garbel", Prosecco, Veneto, Italy N.V. 10 USA CALIFORNIA Domaine Carneros, "Brut Cuvee", Carneros, California, USA 2013 16 WHITE FRANCE BURGUNDY Joseph Drouhin, Chassagne-Montrachet, Burgundy, France 2015 25 LOIRE VALLEY Pascal Jolivet, "Attitude", Sauvignon Blanc, Loire Valley, France 2016 12 RHONE VALLEY Famille Perrin, Côtes-du-Rhône, Reserve 2015 9 GERMANY MOSEL Schloss Lieser, Riesling, Mosel, Germany 2015 14 ITALY FRIULI-VENEZIA-GIULIA Bortoluzzi, Pinot Grigio, Friuli-Venezia-Giulia, Italy 2016 12 Vie di Romans, Pinot Grigio, "Dessimis", Friuli Isonzo, Friuli-Venezia-Giulia, Italy 2013 25 TUSCANY Sassoregale, Vermentino, Tuscany, Italy 2016 12 Tenuta dell'Ornellaia, Toscana Bianco, Tuscany, Italy 2013 55 NEW ZEALAND MARLBOROUGH 1 / 31 05/23/2018 11:54:23 OCEAN HOUSE Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand 2016 16 USA CALIFORNIA Duckhorn Vineyards, Sauvignon Blanc, Napa Valley, California, USA 2016 15 Frank Family Chardonnay 2015 18 Sonoma-Cutrer Vineyards, Chardonnay, "Russian River Ranches", Sonoma Coast, 2016 15 Sonoma County, California, USA CONNECTICUT Jonathan Edwards Winery, Chardonnay, North Stonington, CT, U.S.A 2015 12 ROSÉ FRANCE The Palm by Whispering Angel 2017 12 PROVENCE Château d'Esclans, "Garrus", Côtes de Provence, Provence, France 2012 39 RED ARGENTINA MENDOZA Terrazas de los Andes, Malbec, Reserva, Mendoza 2015 13 FRANCE BURGUNDY Jean-Marc Pillot, Chassagne-Montrachet, Clos Saint Jean, 1er Cru 2013 35 Louis Latour, Marsannay, Burgundy, France 2016 15 RHONE VALLEY Famille Perrin, Côtes-du-Rhône, Reserve 2015 9 ITALY TUSCANY Lamole Chianti Classico 2014 14 USA CALIFORNIA Jonathan Edwards, Cabernet Sauvignon, Lodi, California, USA 2015 15 Justin Vineyards, "Isosceles", Paso Robles, San Luis Obispo County, California, USA 2013 30 M. -
Champagne: Diversity and Change
No. 78 JANUARY/ FEBRUARY 2020 AVAILABLE ONLINE ONLY PRICE $25 Champagne: Diversity and Change Changing Climate Côte des Bar Pinot Meunier 1 in Champagne. Moreover, increased environmental awareness has led progressive growers to adopt organic, biodynamic, and sustainable viticulture practices. Table of Contents We also note that winemaking has been changing Introduction ......................................................... with increased use of natural yeasts and a variety Invention of Champagne ....................................... of fermentation vessels and methods, from reductive The Champagne Vineyard .................................... winemaking using stainless steel to oxidative practices The Grapes of Champagne ................................... using oak barrels and even the occasional amphora or The Producers: Houses, Growers, and Cooperatives . cement egg. The report explores how the introduction of Making Champagne: From the Vineyard to new winemaking methods affect Champagne, and we Disgorgement ...................................................... provide details about the practices of each producer in Styles of Champagne ........................................... the winery profiles and tasting notes. The report provides Champagne and Food .......................................... in-depth tasting notes and ratings for 250 Champagnes The Market for Champagne................................... on the market. Producer Profiles and Tasting Notes ........................ Annexes 1. Map of Champagne ....................................... -
AW List 17/18
! Aperitifs Glass (125ml) Equipo Navazos Fino en Rama Sherry £7.50 Jesus Barquin and Eduardo Ojeda | Jeréz | Spain Pineau des Charentes £6.50 La Roumade | Dourdogne | France Vermouth St Raphael Ambré £6.50 St Raphael | Provence | France ! Sparkling Glass Bottle (125ml) (750ml) Charles Heidsieck Brut Réserve £12 £70 Charles Heidsieck | Reims | France | NV Our house champagne. Deep golden in colour with toasted brioche aromas and a complex fruity finish. Prosecco Biscardo Spumante Millesimato Extra Dry £7 £32 Biscardo | Veneto | Italy| 2015 | NV Crisp, fruity and dry, with hints of apple and honeysuckle. Very appealing, makes a splendid aperitif. Crémant de Loire Carte Turquoise Domaine Beaumard £9 £48 Domaine Beaumard | Loire | France | NV Vibrant and elegant Chenin/Chardonnay blend with green apple and citrus flavours. Charles Heidsieck Brut Réserve [37.5cl] £42 Charles Heidsieck | Reims | France | NV Our house champagne. Deep golden in colour, with toasted brioche aromas and a complex fruity finish. Moscato d'Asti Frizzante Tenuta Olim Bauda £30 Tenuta Bauda | Piedmont | Italy | 2016 Intensely grapey aroma with hints of honey and pineapple. Sweetness and refreshing acidity are perfectly balanced. ! Lambrusco Frizzante Rosso 'Montelocco' £44 Venturini Baldini | Emilia Romagna | Italy | NV A fun and fabulous sparkling red. Just off-dry, with amazingly juicy blackberry fruit and herbal notes. Colet Vatua! Extra Dry (organic) £48 Colet | Penedes | Spain | NV A blend of Muscat, Parellada and Gewürztraminer grapes: a crisp, refreshing and highly aromatic sparkling wine. Crémant d'Alsace Domaine Klur sans soufre (biodynamic) £55 Domaine Klur | Alsace | France | NV A vibrant, zesty and pure sparkling, made biodynamically and without the addition of sulphur.