Tag: wine

Uncorking 2013 with a Grower Champagne, Inflorescence Blanc de Noirs
The most intriguing thing about crossing the threshold into a new year can be the uncertainty of what lies ahead. So to help improve our odds of success, we’ll be uncorking 2013 with a Grower Champagne, Inflorescence Blanc de Noirs.

Since we’ve discovered some astonishing examples of these artisanal wines during 2012, why stop now? We’ll ring-in the new year with this bottle from Cédric Bouchard, a producer who’s gained an almost rock star status in the wine world.

He’s known for “single-vineyard, single vintage and single-grape bottlings.” (Imperatrice Fine Wines) Bouchard founded his own champagne house, Roses de Jeanne, in 2000 looking “to produce the unique and recognizable champagne wines different from all [of] others.”

Inflorescence Champagne Blanc de Noirs 2010 (from Gordon’s Fine Wines & Liquors) is described as …
- “sweet red berries … flowers and mint … a weightless, crystalline finish” (Wine Library)
- “hand harvested … crushed by foot … unfined … unfiltered” (Polaner Selections)
- “stunning textural elegance … fabulous balance” (56 Degree Wine)
The drinking window for maximum enjoyment is open through 2018, but after reading these comments, we just couldn’t wait. We’ll uncork this bottle on the eve of 2013, see if it lives up to the hype, and report back in this post – watch our tweets for an update notice.

Update (1.2.13) Our Tasting Notes: Inflorescence Champagne Blanc de Noirs 2010
- “scent of sugary caramel … loved the back-of-the-throat grab”
- “good, long finish (can still taste that sip long afterwards)”
- “appley, citrus character on first taste”
- “yin-yang on my tongue (sweet in front, tart in back)
- “All the terroir is here. This is what 2010 tasted like at this vineyard.”
- “No one messed with this wine, they just delivered the best of the vineyard’s flavor to our glasses, with a dash of sparkle!”
Not surprisingly, this special Champagne benefits from not being over-chilled. We enjoyed it more as it warmed and opened over a couple of hours. It was the perfect complement to our New Year’s Eve plates of salumi, cheeses, and breads – even holding its own with our favorite Boston Cream Pie from Flour Bakery.

We were impressed and can’t wait to discover more gems from the vineyards of Cédric Bouchard – the search is on!

Related Posts:

It’s New Year’s each month with Our Sparkling Resolution

Here’s Our Sparkling Resolution Winner’s List

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover’s Guide to Wine

The New Wine Lover’s Companion

The Wine Bible

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny Cherubino

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.

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Where to Dine on New Year’s Eve 2012 in Boston

Argyle Brut Rosé – a Treat to Greet November!

What’s Open in Boston New Year’s Eve and Day & MBTA Schedules 2012 – 2013
December 31, 2012
5 Reasons to Have Cider on Your Holiday Menu

There are many reasons to add cider to your holiday menu – for meals, for cocktail hour, or mulled and warm on a chilly evening. And, there are many types of cider to serve to your family and guests.

1. Artisanal ciders will be a hit with fans of microbrews and fine wines. Our wine guru, Howie Rubin of Bauer Wine & Spirits, recently recommended Bantam Wunderkind, a new local cider from Cambridge, MA. He knows our taste and this crisp, clean, dry creation was perfect with a supper of salad with buttery croutons and goat cheese.

2. At farmers' markets and farm stands you'll find sweet, fresh cider for those who prefer non-alcoholic drinks. You can even find single source ciders like this one made from honeycrisp apples. And, most cider is gluten-free. Just be sure to check that the one you're choosing really is safe for those who restrict gluten. You never know what some producers might add to the mix.

3. Cider's history makes it a perfect fit in this season of traditions. We wrote more about cider's past in our post, You Only Think You Know Cider.

4. Cider gives you a new world to explore! Try an imported, sparkling cider from someplace like Normandy where there is a long tradition of turning apples into a companion for food. One of the most respected producers is Etienne Dupont. Penny loves the barnyard funk of their organic version. It has that same mysterious quality of some of our favorite Italian wines. We wrote more about it here.

5. If you want to keep up with the conversation among food lovers, you should add some cider knowledge to your repertoire. Everyone is starting to rediscover this once lost beverage. Here'a a primer from NPR, Americans Rediscover The Kick Of Hard Cider. And, remember, don't judge ciders by the mass produced versions. Try a small scale, local producer recommended by someone you trust.

Beer glasses, like the one below, are perfect for serving cider. Or, you can pour it into the same glass that other guests will use for wine or serve it in a brandy snifter
as we did in the top photo.

And, thanks to everyone who clicks over to Amazon from here. It doesn't cost you anymore, but it puts a few coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2010-2012 Penny & Ed Cherubino

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.

Related articles

8 Single Varietal Ciders You Should Try

Tips for brewing your own hard cider

Focaccia Croutons Are Tops

Thanksgiving 2012 Dining Out in Boston

November 19, 2012
5 Reasons to Have Cider on Your Holiday Menu

There are many reasons to add cider to your holiday menu – for meals, for cocktail hour, or mulled and warm on a chilly evening. And, there are many types of cider to serve to your family and guests.

1. Artisanal ciders will be a hit with fans of microbrews and fine wines. Our wine guru, Howie Rubin of Bauer Wine & Spirits, recently recommended Bantam Wunderkind, a new local cider from Cambridge, MA. He knows our taste and this crisp, clean, dry creation was perfect with a supper of salad with buttery croutons and goat cheese.

2. At farmers' markets and farm stands you'll find sweet, fresh cider for those who prefer non-alcoholic drinks. You can even find single source ciders like this one made from honeycrisp apples. And, most cider is gluten-free. Just be sure to check that the one you're choosing really is safe for those who restrict gluten. You never know what some producers might add to the mix.

3. Cider's history makes it a perfect fit in this season of traditions. We wrote more about cider's past in our post, You Only Think You Know Cider.

4. Cider gives you a new world to explore! Try an imported, sparkling cider from someplace like Normandy where there is a long tradition of turning apples into a companion for food. One of the most respected producers is Etienne Dupont. Penny loves the barnyard funk of their organic version. It has that same mysterious quality of some of our favorite Italian wines. We wrote more about it here.

5. If you want to keep up with the conversation among food lovers, you should add some cider knowledge to your repertoire. Everyone is starting to rediscover this once lost beverage. Here'a a primer from NPR, Americans Rediscover The Kick Of Hard Cider. And, remember, don't judge ciders by the mass produced versions. Try a small scale, local producer recommended by someone you trust.

Beer glasses, like the one below, are perfect for serving cider. Or, you can pour it into the same glass that other guests will use for wine or serve it in a brandy snifter
as we did in the top photo.

And, thanks to everyone who clicks over to Amazon from here. It doesn't cost you anymore, but it puts a few coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2010-2012 Penny & Ed Cherubino

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.

Related articles

8 Single Varietal Ciders You Should Try

Tips for brewing your own hard cider

Focaccia Croutons Are Tops

Thanksgiving 2012 Dining Out in Boston

November 19, 2012
5 Reasons to Have Cider on Your Holiday Menu

There are many reasons to add cider to your holiday menu – for meals, for cocktail hour, or mulled and warm on a chilly evening. And, there are many types of cider to serve to your family and guests.

1. Artisanal ciders will be a hit with fans of microbrews and fine wines. Our wine guru, Howie Rubin of Bauer Wine & Spirits, recently recommended Bantam Wunderkind, a new local cider from Cambridge, MA. He knows our taste and this crisp, clean, dry creation was perfect with a supper of salad with buttery croutons and goat cheese.

2. At farmers' markets and farm stands you'll find sweet, fresh cider for those who prefer non-alcoholic drinks. You can even find single source ciders like this one made from honeycrisp apples. And, most cider is gluten-free. Just be sure to check that the one you're choosing really is safe for those who restrict gluten. You never know what some producers might add to the mix.

3. Cider's history makes it a perfect fit in this season of traditions. We wrote more about cider's past in our post, You Only Think You Know Cider.

4. Cider gives you a new world to explore! Try an imported, sparkling cider from someplace like Normandy where there is a long tradition of turning apples into a companion for food. One of the most respected producers is Etienne Dupont. Penny loves the barnyard funk of their organic version. It has that same mysterious quality of some of our favorite Italian wines. We wrote more about it here.

5. If you want to keep up with the conversation among food lovers, you should add some cider knowledge to your repertoire. Everyone is starting to rediscover this once lost beverage. Here'a a primer from NPR, Americans Rediscover The Kick Of Hard Cider. And, remember, don't judge ciders by the mass produced versions. Try a small scale, local producer recommended by someone you trust.

Beer glasses, like the one below, are perfect for serving cider. Or, you can pour it into the same glass that other guests will use for wine or serve it in a brandy snifter
as we did in the top photo.

And, thanks to everyone who clicks over to Amazon from here. It doesn't cost you anymore, but it puts a few coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2010-2012 Penny & Ed Cherubino

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.

Related articles

8 Single Varietal Ciders You Should Try

Tips for brewing your own hard cider

Focaccia Croutons Are Tops

Thanksgiving 2012 Dining Out in Boston

November 19, 2012
Argyle Brut Rosé – a Treat to Greet November!

While we are huge fans of Argyle wines, especially the sparkling varieties, we’ve never treated ourselves to their Rosé until now. What’s our excuse? We have none. Except that we hadn't run into a bottle until a recent visit to the new Urban Grape South End location.

Our only hope of redemption is to spread the word about this 2008 Argyle Brut Rosé as part of our Sparkling Resolution for November.

As longtime Rosé lovers, this Oregon offering is a nice balance of fruit and acidity. Argyle Winery describes the aroma as “complex and delightful.” They point to hints of roses, red berries, and spice with a “super rich” flavor. “The finish is a long … like enjoying the leavings of the best strawberry shortcake you’ve ever enjoyed.”

I was happy just sipping the wine all on its own, but it also matched very well with the charcuterie we added to the mix.

Penny always says, “The sign of a really good Champagne is when you really don’t want it cold!” This sparkling Rosé drank well through all temperatures, especially when it warmed.

Here’s to November! We can’t think of better way to begin a new month. Another glass worthy of a toast to a great winemaker – Argyle’s, Rollin Soles.

Related Posts:

Our Sparkling Resolution

Our Sparkling Resolution Winner’s List

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Ed Cherubino
Photography: © 2012 Penny Cherubino

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.

November 1, 2012
Argyle Brut Rosé – a Treat to Greet November!

While we are huge fans of Argyle wines, especially the sparkling varieties, we’ve never treated ourselves to their Rosé until now. What’s our excuse? We have none. Except that we hadn't run into a bottle until a recent visit to the new Urban Grape South End location.

Our only hope of redemption is to spread the word about this 2008 Argyle Brut Rosé as part of our Sparkling Resolution for November.

As longtime Rosé lovers, this Oregon offering is a nice balance of fruit and acidity. Argyle Winery describes the aroma as “complex and delightful.” They point to hints of roses, red berries, and spice with a “super rich” flavor. “The finish is a long … like enjoying the leavings of the best strawberry shortcake you’ve ever enjoyed.”

I was happy just sipping the wine all on its own, but it also matched very well with the charcuterie we added to the mix.

Penny always says, “The sign of a really good Champagne is when you really don’t want it cold!” This sparkling Rosé drank well through all temperatures, especially when it warmed.

Here’s to November! We can’t think of better way to begin a new month. Another glass worthy of a toast to a great winemaker – Argyle’s, Rollin Soles.

Related Posts:

Our Sparkling Resolution

Our Sparkling Resolution Winner’s List

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Ed Cherubino
Photography: © 2012 Penny Cherubino

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.

November 1, 2012
Argyle Brut Rosé – a Treat to Greet November!

While we are huge fans of Argyle wines, especially the sparkling varieties, we’ve never treated ourselves to their Rosé until now. What’s our excuse? We have none. Except that we hadn't run into a bottle until a recent visit to the new Urban Grape South End location.

Our only hope of redemption is to spread the word about this 2008 Argyle Brut Rosé as part of our Sparkling Resolution for November.

As longtime Rosé lovers, this Oregon offering is a nice balance of fruit and acidity. Argyle Winery describes the aroma as “complex and delightful.” They point to hints of roses, red berries, and spice with a “super rich” flavor. “The finish is a long … like enjoying the leavings of the best strawberry shortcake you’ve ever enjoyed.”

I was happy just sipping the wine all on its own, but it also matched very well with the charcuterie we added to the mix.

Penny always says, “The sign of a really good Champagne is when you really don’t want it cold!” This sparkling Rosé drank well through all temperatures, especially when it warmed.

Here’s to November! We can’t think of better way to begin a new month. Another glass worthy of a toast to a great winemaker – Argyle’s, Rollin Soles.

Related Posts:

Our Sparkling Resolution

Our Sparkling Resolution Winner’s List

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Ed Cherubino
Photography: © 2012 Penny Cherubino

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.

November 1, 2012
Joël Falmet, Sipping A Grower Champagne for October!

We're toasting the "Happy New Month" of October with Joël Falmet Champagne. (Consider sharing Our Sparkling Resolution to greet each month by popping a bottle of bubbly.)

This wine is another recommendation from Perry's Wine & Liquors in Provincetown. This west end shop has a expertly curated selection of wines, spirits, cheese, chocolate, and other lovely items.

Joël Falmet Champagne comes from Côte des Bar, a part of the Champagne region of France that has long supplied most of the grapes it grows to the great Champagne houses that have used them to improve the body and richness of their wines.

In a 2009 review of affordable Champagnes, NY Times wine critic, Eric Asimov wrote that this was the favorite. "We found it full of lively energy, with complex flavors of flowers, minerals, citrus and herbs, and with more finesse than you generally find in Champagnes dominated by the pinot noir grape."

The Côte des Bar district is far from the heart of Champane and as the fact sheet on the wine tells us, the terroir of the region is unlike the typical soil and growing conditions in the best known areas of the region. "The Côtes des Bar generally produces richer, fuller-bodied wines than the Marne, partially because it is further south and therefore slightly warmer. In addition, the Kimmeridgian soil of the Côtes des Bar tends to produce richer wines than the light, fine chalk soil, found around Epernay."

This is a grower Champagne, meaning that Joël Falmet has been taking his family's grapes from soil to bottle since 1990. He produces a very pinot forward, full-bodied style that will appeal to those (like us) who love a lot of lush in their sparking wine. This blend is 70% Pinot Noir, 20% Pinot Meunier, and 10% Chardonnay.

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

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.

Related articles

Blind tasting sees English sparkling better New World but not Champagne

Txakolina Extends Summer Fun

BU Seminars in Food, Wine & the Arts

Board says nothing wrong with serving hotel guests some sparkling wine when they check in

October 1, 2012
Joël Falmet, Sipping A Grower Champagne for October!

We're toasting the "Happy New Month" of October with Joël Falmet Champagne. (Consider sharing Our Sparkling Resolution to greet each month by popping a bottle of bubbly.)

This wine is another recommendation from Perry's Wine & Liquors in Provincetown. This west end shop has a expertly curated selection of wines, spirits, cheese, chocolate, and other lovely items.

Joël Falmet Champagne comes from Côte des Bar, a part of the Champagne region of France that has long supplied most of the grapes it grows to the great Champagne houses that have used them to improve the body and richness of their wines.

In a 2009 review of affordable Champagnes, NY Times wine critic, Eric Asimov wrote that this was the favorite. "We found it full of lively energy, with complex flavors of flowers, minerals, citrus and herbs, and with more finesse than you generally find in Champagnes dominated by the pinot noir grape."

The Côte des Bar district is far from the heart of Champane and as the fact sheet on the wine tells us, the terroir of the region is unlike the typical soil and growing conditions in the best known areas of the region. "The Côtes des Bar generally produces richer, fuller-bodied wines than the Marne, partially because it is further south and therefore slightly warmer. In addition, the Kimmeridgian soil of the Côtes des Bar tends to produce richer wines than the light, fine chalk soil, found around Epernay."

This is a grower Champagne, meaning that Joël Falmet has been taking his family's grapes from soil to bottle since 1990. He produces a very pinot forward, full-bodied style that will appeal to those (like us) who love a lot of lush in their sparking wine. This blend is 70% Pinot Noir, 20% Pinot Meunier, and 10% Chardonnay.

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

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.

Related articles

Blind tasting sees English sparkling better New World but not Champagne

Txakolina Extends Summer Fun

BU Seminars in Food, Wine & the Arts

Board says nothing wrong with serving hotel guests some sparkling wine when they check in

October 1, 2012
Joël Falmet, Sipping A Grower Champagne for October!

We're toasting the "Happy New Month" of October with Joël Falmet Champagne. (Consider sharing Our Sparkling Resolution to greet each month by popping a bottle of bubbly.)

This wine is another recommendation from Perry's Wine & Liquors in Provincetown. This west end shop has a expertly curated selection of wines, spirits, cheese, chocolate, and other lovely items.

Joël Falmet Champagne comes from Côte des Bar, a part of the Champagne region of France that has long supplied most of the grapes it grows to the great Champagne houses that have used them to improve the body and richness of their wines.

In a 2009 review of affordable Champagnes, NY Times wine critic, Eric Asimov wrote that this was the favorite. "We found it full of lively energy, with complex flavors of flowers, minerals, citrus and herbs, and with more finesse than you generally find in Champagnes dominated by the pinot noir grape."

The Côte des Bar district is far from the heart of Champane and as the fact sheet on the wine tells us, the terroir of the region is unlike the typical soil and growing conditions in the best known areas of the region. "The Côtes des Bar generally produces richer, fuller-bodied wines than the Marne, partially because it is further south and therefore slightly warmer. In addition, the Kimmeridgian soil of the Côtes des Bar tends to produce richer wines than the light, fine chalk soil, found around Epernay."

This is a grower Champagne, meaning that Joël Falmet has been taking his family's grapes from soil to bottle since 1990. He produces a very pinot forward, full-bodied style that will appeal to those (like us) who love a lot of lush in their sparking wine. This blend is 70% Pinot Noir, 20% Pinot Meunier, and 10% Chardonnay.

Want to learn more about wine? Remember to click over to Amazon from here to support this site! Here are three of our favorite wine books.

The Food Lover's Guide to Wine

The New Wine Lover's Companion

The Wine Bible

Details:

Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino

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.

Related articles

Blind tasting sees English sparkling better New World but not Champagne

Txakolina Extends Summer Fun

BU Seminars in Food, Wine & the Arts

Board says nothing wrong with serving hotel guests some sparkling wine when they check in

October 1, 2012