We are longtime fans of Txakoli wines. We discovered them many years ago at Jose Garces restaurant Tinto in Philadelphia. On our return, Howie Ruben of Bauer Wine & Spirits ordered it for us and kept us supplied with this summertime favorite.
Then came Select Oyster Bar where we found a new wine mentor Michael Serpa who shared our love of Txakoli. He educated us about the speed pourers that made pouring this wine on high to activate the bubbles a bit easier.
If you would like to learn more about the terroir and special way the grapes for Txakoli are grown, here's a video of chef and humanitarian Jose Andres visiting a vineyard from his TV series Made in Spain.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month!
We'll celebrate the first of November 2019 with a bottle of 2013 RMS Brut from Rollin Soles' ROCO Winery. This wine is very special to us because we have had the pleasure of meeting the winemaker and are longtime fans of his wines.
Howie Rubin from Bauer Wine & Spirits was kind enough to bring in a small stash of this limited supply wine and let us know when it arrived. He remembered how much we love the Argyle sparkling wines made under Rollin Soles' direction during his years as the winemaker at that outstanding vineyard.
We were not about to wait for November 1st to try this wine! We've been looking forward to it since we heard that ROCO had released its first sparkler. Fortunately we had a birthday to celebrate and popped a cork on our first bottle. We'll open and enjoy another this evening.
Please notice the big, full wine glasses in the top photo. You want big glasses because this is a big wine in the tradition of the great Champagne houses. It is full of layers of flavor and exuberant bubbles.
Here are Rollin's winemaker's notes:
“Seamless flavor has become an RMS Brut Hallmark. Complex fruit mix of plum, red skinned apple, and yellow cherry is lifted upon bracing citrus acidity. Aromas of cherry, and Anjou pear are framed by vanilla spiced, shortbread-like yeastiness. Despite high acidity, the mid-palate has a beautiful creamy, vanilla, and cracked yeast impression. Sit back and savor the very long, fresh finish, another RMS Hallmark.” – Rollin Soles, Winemaker
We purchased our bottle on sale at Bauer Wine for ~$30.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month! Join our sparkling resolution with your own monthly toast.
We'll celebrate the first of November 2019 with a bottle of 2013 RMS Brut from Rollin Soles' ROCO Winery. This wine is very special to us because we have had the pleasure of meeting the winemaker and are longtime fans of his wines.
Howie Rubin from Bauer Wine & Spirits was kind enough to bring in a small stash of this limited supply wine and let us know when it arrived. He remembered how much we love the Argyle sparkling wines made under Rollin Soles' direction during his years as the winemaker at that outstanding vineyard.
We were not about to wait for November 1st to try this wine! We've been looking forward to it since we heard that ROCO had released its first sparkler. Fortunately we had a birthday to celebrate and popped a cork on our first bottle. We'll open and enjoy another this evening.
Please notice the big, full wine glasses in the top photo. You want big glasses because this is a big wine in the tradition of the great Champagne houses. It is full of layers of flavor and exuberant bubbles.
Here are Rollin's winemaker's notes:
“Seamless flavor has become an RMS Brut Hallmark. Complex fruit mix of plum, red skinned apple, and yellow cherry is lifted upon bracing citrus acidity. Aromas of cherry, and Anjou pear are framed by vanilla spiced, shortbread-like yeastiness. Despite high acidity, the mid-palate has a beautiful creamy, vanilla, and cracked yeast impression. Sit back and savor the very long, fresh finish, another RMS Hallmark.” – Rollin Soles, Winemaker
We purchased our bottle on sale at Bauer Wine for ~$30.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month! Join our sparkling resolution with your own monthly toast.
We are expecting good things from our October sparkler, Ca' di Rajo Lemoss Bianco Frizzante. It was a recommendation from Howie Rubin at Bauer Wine & Spirits. He's introduced us to many happy wine times across the years. It was good to welcome him back from his recent medical leave.
Howie said, "This wine ticks a lot of boxes." He's right and he knows our taste.
We love prosecco. Lemoss Bianco is made from 100% Glera grapes.
We love low alcohol. Lemoss Bianco checks in at 10.5% ABV
We enjoy a wine with a bit of personality. Lemoss Bianco is unfiltered and will be a bit cloudy in the glass.
We love a wine with a good story. This wine is made in an old method for Proseccos called Col Fondo. Here's a link to an article from Wine Spectator that explains the different methods of making sparkling wines. In brief they explain, "A col fondo Prosecco starts with a base wine, then there is a secondary fermentation, but the distinguishing feature is that the wine is not disgorged—that is, the lees are left inside the bottle."
We like easy to open wines. Lemoss Bianco has the crown cap that was put on for its second fermentation. It was never disgorged and changed to a cork.
We trust specific importers. This one was imported by one of our favorites, Oz Wines!
We purchased our bottle at Bauer Wine & Spirits.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month!
We are expecting good things from our October sparkler, Ca' di Rajo Lemoss Bianco Frizzante. It was a recommendation from Howie Rubin at Bauer Wine & Spirits. He's introduced us to many happy wine times across the years. It was good to welcome him back from his recent medical leave.
Howie said, "This wine ticks a lot of boxes." He's right and he knows our taste.
We love prosecco. Lemoss Bianco is made from 100% Glera grapes.
We love low alcohol. Lemoss Bianco checks in at 10.5% ABV
We enjoy a wine with a bit of personality. Lemoss Bianco is unfiltered and will be a bit cloudy in the glass.
We love a wine with a good story. This wine is made in an old method for Proseccos called Col Fondo. Here's a link to an article from Wine Spectator that explains the different methods of making sparkling wines. In brief they explain, "A col fondo Prosecco starts with a base wine, then there is a secondary fermentation, but the distinguishing feature is that the wine is not disgorged—that is, the lees are left inside the bottle."
We like easy to open wines. Lemoss Bianco has the crown cap that was put on for its second fermentation. It was never disgorged and changed to a cork.
We trust specific importers. This one was imported by one of our favorites, Oz Wines!
We purchased our bottle at Bauer Wine & Spirits.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since 2007 we have raised a glass of sparkling wine to greet each new month!
Nino Franco Rustico is the kind of old friend you take on vacation with you. And we did! To be sure we would have a bottle of this favorite prosecco to enjoy by the beach, we took along one from our Boston wine rack. (There are usually a few bottles of Nino filling their usual slots.)
We are having a fun year toasting each new month with wines that are old friends and that have happy stories of friends to go with them.
This wine was introduced to us by Howie Rubin at Bauer Wine and Spirits on Newbury Street in Boston. Howie is one of our longtime wine mentors. We have been writing about him and the wines he has introduced to us since 2008. Here is his story: Howie Rubin-A Life of Wine and Relationships.
Over the years of writing about and recommending this wine, we became social media friends with Silvia Franco. That's her in the photo above. We were fortunate to meet her in person when she came to Boston. Here is that story: Brix Wine Shop Makes Our Nino Franco Dreams Come True!
Sharing a bottle of this lovely sparkler is a rite of vacation for us. This year we sipped it on a foggy evening on the deck as we watched the tide change in Provincetown Harbor. First and foremost this is a food wine. It will happily pair up with whatever you are nibbling…
… even if it's some squares of bar pizza, a few cherry tomatoes, and a pile of shavings of parmigiano reggiano. Hey, it was what we had on hand in a rental house when we were too relaxed to go out and shop for more food. The Nino turned it into a feast!
Last month by the bay or tonight on the roof deck, we love this wine and hope you will find a bottle and enjoy it at some point this summer.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since New Year's Eve 2007 we have raised a glass of sparkling wine to greet each new month – waiting 12 months just wouldn't do.
Nino Franco Rustico is the kind of old friend you take on vacation with you. And we did! To be sure we would have a bottle of this favorite prosecco to enjoy by the beach, we took along one from our Boston wine rack. (There are usually a few bottles of Nino filling their usual slots.)
We are having a fun year toasting each new month with wines that are old friends and that have happy stories of friends to go with them.
This wine was introduced to us by Howie Rubin at Bauer Wine and Spirits on Newbury Street in Boston. Howie is one of our longtime wine mentors. We have been writing about him and the wines he has introduced to us since 2008. Here is his story: Howie Rubin-A Life of Wine and Relationships.
Over the years of writing about and recommending this wine, we became social media friends with Silvia Franco. That's her in the photo above. We were fortunate to meet her in person when she came to Boston. Here is that story: Brix Wine Shop Makes Our Nino Franco Dreams Come True!
Sharing a bottle of this lovely sparkler is a rite of vacation for us. This year we sipped it on a foggy evening on the deck as we watched the tide change in Provincetown Harbor. First and foremost this is a food wine. It will happily pair up with whatever you are nibbling…
… even if it's some squares of bar pizza, a few cherry tomatoes, and a pile of shavings of parmigiano reggiano. Hey, it was what we had on hand in a rental house when we were too relaxed to go out and shop for more food. The Nino turned it into a feast!
Last month by the bay or tonight on the roof deck, we love this wine and hope you will find a bottle and enjoy it at some point this summer.
Trying wines from different places, made with different grapes, and produced by different methods adds spice to our monthly ritual. Since New Year's Eve 2007 we have raised a glass of sparkling wine to greet each new month – waiting 12 months just wouldn't do.
As Pinot Noir lovers, we expected to like this grower Champagne. We didn’t anticipate wanting to buy a case after the first sip! Simply put, Moutard Grande Cuvée fits our taste, something Howie Rubin of Bauer Wine & Spirits knows well.
Through the years, many of our Sparkling Resolution wines have come from his suggestions. For August we asked him to select this month’s sparkler and he came up with a new favorite that made us go back for more.
Our constant search for, and love of, grower Champagnes doesn’t surprise Rubin who compares the increased interest in this category of winemakers to the locavore farm-to-table movement. “People want to know where their food and libation come from,” he explains, “and consuming small grower champagne satisfies that curiosity.”
Look at this way, “Which would you rather consume,” says Rubin, “a big, juicy, ripe tomato right off the farm, or one of those colorless and flavorless tomatoes that shows up in your salad … in January?”
Similarly, “When deciding between a small grower champagne or a mass produced version of the same style of wine,” Rubin says the choice is obvious. “Champagnes that are bottled by growers will usually be from a specific village and will be their top choice of grapes, which obviously they won’t sell to the big houses.”
The Moutard Grand Cuvee Brut Champagne pedigree includes 100% Pinot Noir grown in clay-limestone soils. The hand harvested grapes undergo a gentle pressing and are vinified in stainless steel tanks. Moutard proudly describes its production as a blend of several of the best vintages.
Tasting Notes:
The winemaker points to a, “refined, rich nose which evokes notes of butter, almond and brioche. Lively, elegant and balanced palate with good mouthfill.”
Distributor Polaner Selections touts, “A rich and mineral-driven Blanc de Noirs at an exceptional value.”
Wine Spectator
Rating: 90
“Bright and fresh, with a honey-laced finish.”
Vinous
Rating: 89
“… 100% Pinot Noir is laced with sweet tobacco, flowers, mint, dried herbs and red stone fruits.”
“ … the Grande Cuvée from Moutard … showed its 100 percent pinot noir character in its rich, full-bodied texture and ripe fruit flavors.”
Howie Rubin (Bauer Wines)
“… aromas of fresh baked bread and wild strawberries … bright apple and quince flavors.”
We think what this wine doesn’t give up on the nose, it makes up on the palate. Perhaps Howie Rubin summed it up best, “Great champagnes are characterized by a long, persistent finish, and that’s where the Moutard shines. Compare it to one of the big names in champagne and you will see the difference.”
Here’s to August! And, here’s to Grower Champagnes!
We purchased our bottle of Champagne Moutard Brut Grande Cuvée at Bauer Wine & Spirits (price: $39.99).
As Pinot Noir lovers, we expected to like this grower Champagne. We didn’t anticipate wanting to buy a case after the first sip! Simply put, Moutard Grande Cuvée fits our taste, something Howie Rubin of Bauer Wine & Spirits knows well.
Through the years, many of our Sparkling Resolution wines have come from his suggestions. For August we asked him to select this month’s sparkler and he came up with a new favorite that made us go back for more.
Our constant search for, and love of, grower Champagnes doesn’t surprise Rubin who compares the increased interest in this category of winemakers to the locavore farm-to-table movement. “People want to know where their food and libation come from,” he explains, “and consuming small grower champagne satisfies that curiosity.”
Look at this way, “Which would you rather consume,” says Rubin, “a big, juicy, ripe tomato right off the farm, or one of those colorless and flavorless tomatoes that shows up in your salad … in January?”
Similarly, “When deciding between a small grower champagne or a mass produced version of the same style of wine,” Rubin says the choice is obvious. “Champagnes that are bottled by growers will usually be from a specific village and will be their top choice of grapes, which obviously they won’t sell to the big houses.”
The Moutard Grand Cuvee Brut Champagne pedigree includes 100% Pinot Noir grown in clay-limestone soils. The hand harvested grapes undergo a gentle pressing and are vinified in stainless steel tanks. Moutard proudly describes its production as a blend of several of the best vintages.
Tasting Notes:
The winemaker points to a, “refined, rich nose which evokes notes of butter, almond and brioche. Lively, elegant and balanced palate with good mouthfill.”
Distributor Polaner Selections touts, “A rich and mineral-driven Blanc de Noirs at an exceptional value.”
Wine Spectator
Rating: 90
“Bright and fresh, with a honey-laced finish.”
Vinous
Rating: 89
“… 100% Pinot Noir is laced with sweet tobacco, flowers, mint, dried herbs and red stone fruits.”
“ … the Grande Cuvée from Moutard … showed its 100 percent pinot noir character in its rich, full-bodied texture and ripe fruit flavors.”
Howie Rubin (Bauer Wines)
“… aromas of fresh baked bread and wild strawberries … bright apple and quince flavors.”
We think what this wine doesn’t give up on the nose, it makes up on the palate. Perhaps Howie Rubin summed it up best, “Great champagnes are characterized by a long, persistent finish, and that’s where the Moutard shines. Compare it to one of the big names in champagne and you will see the difference.”
Here’s to August! And, here’s to Grower Champagnes!
We purchased our bottle of Champagne Moutard Brut Grande Cuvée at Bauer Wine & Spirits (price: $39.99).
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.
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