To me July has always been the month that means summer has really arrived with no shortage of reasons to celebrate – July 4th, vacations, warm weather, lots of daylight! And, because of its outstanding potential, we’re toasting month #7 with an equally impressive bottle of Jean-François Mérieau “Bulles” (2009).
Made in the traditional champagne method, this sparkler (90% Chenin Blanc, 10% Chardonnay) is described as “vibrant and crisp,” having “a pleasant nose, with some white fruits and vine peaches aromas … Very much a celebration pre-dinner wine.”
Winemaker Jean-François Mérieau has been praised as ambitious and creative – one of the new stars of the Loire region, no argument here.
According to K&L Wines, Jean-François Mérieau “Bulles” Touraine Sparkling is “a refreshing, crisp wine … has a bright nose of apple and pears with hints of citrus … palate is creamy and rich … finish is juicy and long.”
(Wine Spectator) – “This sparkler is forward, with a prominent spicy ginger note lading [sic] the way for pear, melon and brioche flavors. Stays racy on the finish, with the ginger note lingering.”
Other tasters detected “apple, quince, grapefruit, herbs, mineral accents.”
Our noses caught the pear aroma along with a good acidity. For a lighter feel, drink well-chilled. We liked it best with food having first enjoyed Jean-François Mérieau Bulles (2009) at Select Oyster Bar where it matched extremely well with their fabulous seafood preparations.
For the past week, there's been a lot of social media talk about getting out and supporting the local businesses who have been so badly hurt by the recent weather. We're adding our two cents to this message.
Pawsh Dog Boutique and Salon has toys for your four-footed valentines.
If you don't want to lose the small owner-operated businesses that are one of the best aspects of the Boston area, please get out of your homes and spend some money. Figure out what you need, or want to do, and then how you can do that with a local business.
We made the rounds of a few of our favorite shops this week. We restocked our wine rack at Bauer Wines on Newbury Street. They have a great selection of sparkling wines for your Valentine weekend celebrations.
At KitchenWares, Jim Hill says it's a great time to bring in your knives to be sharpened. He was telling us that some customers drop them off before heading away to warmer climes and pick them up upon return to Boston.
While we were there talking about the service, a local chef was picking out a new knife from their fine selection. He told us he had just had his very hard carbon steel knives sharpened at the shop and was very pleased. (Ed once gave me a knife for Valentines Day and I still smile when I use it.)
Onion Soup from Petit Robert Bistro
This week we had food delivered from a couple of local restaurants. Our meal from Petit Robert Bistro could have been a special Valentine's Day supper. We shared an assortment of pâtés, roast chicken, beef Bourguignon, tart tatin, and chocolate mousse.
Because we always think about how a menu item will travel before we order, our choices for delivery arrived in lovely condition. If you don't want to go out to dinner over the weekend, consider having a meal delivered.
However, we hope to get out and dine-in at some of our favorites. There are some foods like the Petit Robert onion soup and profiterole above that are better ordered and eaten at the restaurant. What's more, this will give you the opportunity to provide a tip for a member of the waitstaff who has been hurt by slow days and snow days.
If what you need is not local or if you are one of our readers from another part of the world, BostonZest is also a local business. When you are going to buy from one of the businesses that advertise here or pay us commission, we appreciate your support.
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We’re celebrating the arrival of December with an exceptional sparkler. Chateau de l’Eperonniere, Crémant de Loire 2009 is from the vineyards of Mathieu Tijou, the latest in his family to carry on the tradition of winemaking.
As with his father, Mathieu has continued to work with importer Neal Rosenthal, a name you will know well from reading our BostonZest wine posts. Through the years, we have come to trust and rely on wines that display the Rosenthal name. And, this Crémant reinforces that claim.
Penny thinks, “this Cremant is addictive!”
Ed says, “very balanced, and food friendly.”
We had it with Neals Yard Dairy Berkswell (sheeps milk cheese), Landaff (cows milk cheese/aged at Jasper Hill), Parmigiano-Reggiano, and Sardinian parchment crackers.
Penny says, “when you sip, it’s sweet and tart at the same time – usually I taste one followed by other.”
One of our sparkling wine/champagne mottos is to “drink slowly and sip through the temperatures,” to experience all the wine has to offer. That advise certainly applies here.
If you’re a Crémant fan, we think you’ll be impressed with this wine. If you’ve never tried a Crémant, this would be a memorable introduction to the sparkler.
Here’s to December! May it be as wonderful as our bottle of Chateau de l’Eperonniere, Crémant de Loire.
It’s hard to miss the likeness of Thomas Jefferson that’s pictured on the front label of this cuvee as a tribute from winemaker Gerard Bertrand to our third president whom he called, “Limoux’s greatest admirer,” claiming that, “wine from Limoux was the only sparkling wine to be found in his [Jefferson’s] personal wine cellar.”
Much has been written about Jefferson’s love of wine including his, “preference for the lighter French and Italian wines.” So, after enjoying this cremant ourselves, we’d have to guess that he’d have been quite pleased with this sparkler.
Penny thought it was softer and fruitier than many Cremants with a good bit of apple taste. It was full-flavored yet not acidic, balanced, and food-friendly – pairing well with a Honeycrisp and some pretzels.
That first sip brings a burst of flavor that’s fruity with a tart note that slides underneath and makes you want to go back for more.
Gérard Bertrand Crémant de Limoux is a blend of 70% Chardonnay, 15% Chenin Blanc, 10% Mauzac, and 5% Pinot Noir. (12.5% ABV)
The winemaker attributes this sparkler’s texture and balance to its Chenin and Chardonnay grapes:
Color: "a beautiful, golden yellow robe"
"Complex, aromatic nose" with "hints of white flower … honey, green apple and toast."
"Crisp, elegant structure on the palate … texture of the bubbles complements the wine’s natural vivacity …"
Gérard Bertrand Crémant de Limoux Brut 2012 is produced 15 miles outside of Carcassonne in southern France from some of the highest vineyards in the Languedoc.
We found our bottle at Bauer Wine & Spirits on the south side of Newbury Street in Boston not far from sea level.
Here’s to October and, of course, to Thomas Jefferson. Salute!
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
In doing my pre-visit menu research, I spotted cask beer on the menu. One of our first questions was to ask what was in the cask that day. Our fabulous bartender had one of those "I'm gonna make you very happy" smiles on his face as he told us he had just finished preparing a new cask and could offer Ed a taste of Tröegs Nugget Nectar, a hoppy imperial amber ale.
One sip from the tasting portion put a smile on Ed's face that was still there when we returned home. Apparently, this is a seasonal product not usually available on draft but since Row 34 has their own system, they were able to send their container to the brewery and have it filled.
We're pretty sure the supply at Row 34 must be gone by now but something else will be coming from that special tap. We later picked up the bottled version at Bauer Wine & Spirits. This has limited availability so grab some now if it tempts you.
Ed thinks, "Nugget Nectar is the perfect name, no exaggeration."
As a draft beer lover, he was also impressed with the number of taps and the selection offered. Our friend Howie Rubin from Bauer said to be sure to try the selections from Trillium Brewing Company. Their tasting room happens to be next door but he really enjoyed sampling the beer at Row 34.
I tried a lovely crisp cava from Pere Mata. And, I had a caddy of flavors to play with as the meal proceeded. (I think they should sell these caddies at both ICOB and Row 34. They would probably be expensive, but I think they'd make a delightful addition to any kitchen counter.)
Since I'm a warm buttery lobster roll lover, my order was easy. The usual cole slaw is missing from my order because I can't have mayo. Perhaps that led to an abundance of chips, both regular and sweet potato. Those were one of the lovely, "aren't these wonderful," side notes of the day. Between the two of us, not a chip crumb remained as our plates were removed.
The lobster was sweet and warm with just enough butter. The roll was so perfect I had to ask if they were making their own. I was told it was Iggy's. It was slightly larger than most hot dog rolls and took the grilling like a pro. Not too sweet and not at all gummy which are common lobster roll problems.
Ed was in an oyster mood and did rounds of Island Creeks and Row 34s. Down the center are three saucing options: traditional mignonette, a zingy cocktail sauce, and an Asian influenced version with chilies and cilantro.
Once more, deep knowledge on the part of our server gave us a detailed background on the growing of Island Creeks vs Row 34s. Island Creeks grow on the ocean floor while Row 34s are suspended in racks for the maturing process.
Island Creeks (above) have long been Ed's favorite oyster. But, he was up for a taste test. "I tried a half dozen (3 and 3) and honestly couldn’t tell the difference," he said. "Never one to give up easily, I repeated the order hoping to detect any subtle variations. Same results … outstanding oysters … my kind of experiment."
We also had the lobster tacos which were an old favorite of mine from Chef Jeremy Sewall's Brookline restaurant Lineage. Crisp housemade tacos contain a smear of avocado plus big pieces of cold lobster topped with a bright mango salsa.
And, yes, these do come three to an order but I was more interested in eating them than taking photos. Ed managed to get this shot while there were still two on the plate.
I scooped up the remaining salsa with the wonderful potato chips that came with my lobster roll.
Dessert
We finished with a butterscotch pudding – another old love from the time when Chef Sewall was at Great Bay which once resided in the space where Island Creek Oyster Bar is today. We also had a candy bar dessert that was our server's favorite. We took half of that home because we were both stuffed.
Feeling At Home
In the car on the way home, we both had the same feeling about the hospitality at Row 34. I said, "There is something about walking into a new place and feeling at home within minutes." While Ed noted, "I expected the same service and quality as their Kenmore Square eateries and was not disappointed. I felt at home from the moment I stepped into the space."
Row 34 will go into our regular rotation despite the fact that we seldom find ourselves in that part of the city. As we said, this is a destination spot. We both look forward to outdoor seating should warm days ever return to Boston.
We’re toasting February with a bottle of Berlucchi Cuvée ‘61, a sparkler it’s producers say, “celebrates the magical decade of the sixties” with a “creative spirit” that lives on today.
We say, if that was their goal, they’ve succeeded. This is a really good, sparkling wine!
Tasting Notes:
Berlucchi Cuvée ‘61 Brut
75% Chardonnay, 25% Pinot Noir, 11.5 % ABV
We say … Full fruit, nice acidity, not oaky Chardonnay heavy
Berlucchi says … “Floral and fruit notes, fine acidity, full body”
We liked it so much, we added more to our wine rack.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
We’re toasting February with a bottle of Berlucchi Cuvée ‘61, a sparkler it’s producers say, “celebrates the magical decade of the sixties” with a “creative spirit” that lives on today.
We say, if that was their goal, they’ve succeeded. This is a really good, sparkling wine!
Tasting Notes:
Berlucchi Cuvée ‘61 Brut
75% Chardonnay, 25% Pinot Noir, 11.5 % ABV
We say … Full fruit, nice acidity, not oaky Chardonnay heavy
Berlucchi says … “Floral and fruit notes, fine acidity, full body”
We liked it so much, we added more to our wine rack.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
We’re toasting February with a bottle of Berlucchi Cuvée ‘61, a sparkler it’s producers say, “celebrates the magical decade of the sixties” with a “creative spirit” that lives on today.
We say, if that was their goal, they’ve succeeded. This is a really good, sparkling wine!
Tasting Notes:
Berlucchi Cuvée ‘61 Brut
75% Chardonnay, 25% Pinot Noir, 11.5 % ABV
We say … Full fruit, nice acidity, not oaky Chardonnay heavy
Berlucchi says … “Floral and fruit notes, fine acidity, full body”
We liked it so much, we added more to our wine rack.
Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.
