{"id":101,"date":"2020-12-01T09:33:00","date_gmt":"2020-12-01T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=101"},"modified":"2020-12-01T09:33:00","modified_gmt":"2020-12-01T09:33:00","slug":"our-december-terroir-toast-is-gruet-sauvage-rose-from-new-mexico","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=101","title":{"rendered":"Our December Terroir Toast Is Gruet Sauvage Ros\u00e9 from New Mexico\u00a0\u00a0"},"content":{"rendered":"

Today we\u2019ll travel to New Mexico (in spirit) to taste the terroir in Gruet Sauvage Ros\u00e9<\/a> sparkling wine. When we declared 2020 the year of terroir in our selection of wines for our monthly toast with sparkling wine, we didn\u2019t know that this was a year when we would seldom leave our condo, except in spirit.<\/span><\/p>\n

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December is a time of looking back. We selected this wine in memory of our last gathering with friends on March 1st, and our excitement about a new restaurant, Grand Tour<\/a>, from the team at our favorite hangout, Select Oyster.<\/a> <\/span><\/p>\n

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In February, we tasted The Gruet Sauvage Blanc de Blanc at Grand Tour and decided to make it our wine of the month for March.<\/a> <\/span><\/p>\n

We also decided we hadn't seen enough of our roof deck crew over the winter and hosted a gathering at Grand Tour in their delightful, tiny dining room on the second floor. <\/span><\/p>\n

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What fun we had as we tasted our way through the menu to decide on the items for our party! We hold out hope that next Spring (after their winter hiatus) we'll be able to return to order takeout and perhaps, one day, sit at the bar. <\/span><\/p>\n

Our Toast This Month<\/strong><\/h3>\n

Today\u2019s toast will be to the friends who gathered that day, to the great restaurant team that has always taken such wonderful care of us at Select and Grand Tour, and to Michael Serpa, the man behind these two restaurants, and his newest offering Atlantico Boston<\/a>.  <\/span><\/p>\n

We'll also toast to all the restaurant folks, delivery people, and other service workers who have helped us this year.<\/span><\/p>\n

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What We\u2019ve Learned About Gruet Sauvage Ros\u00e9<\/strong><\/h3>\n