Saturday, September 28, 2013

Wine Tasting - Saturday 1-4PM, Sep 28

Your host today is Peter Ravetto of Quintessential wines

New Age White N.V.                                    $10.99
Honey and pineapple aroma, with a bouquet that is reminiscent of Muscat. Lightly sparkling, and off-dry. Shows mango, papaya, and general notes of tropical fruits.  Benito’s Wine Review

Valentin Bianchi Malbec 2011         $11.99
This has a crisp blackberry and raspberry leaf nose that is clean, brusque and fresh, while the palate offers chunky red berry fruit that is simple and mouth filling. Returning 20 minutes later and tasting it blind, it actually opens beautifully. This is great value.  Wine Advocate, 90 pts

Cachette Cotes du Rhone 2011           $12.99
This blend is spicy, fresh and fruity and is bright cherry red. It has good intensity and is dominated by aromas of almond, cherry and spices. The nose carries through to the palate, including graphite and violet notes, with a lengthy, focused and juicy finish.

3 Rings Shiraz 2009                         $19.99
The wine is deep red with a brick-brown hue. Aromas of mocha and black pepper as well as subtle tobacco and cigar box fill the nose. The palate is balanced with dark berry fruits and undertones of cedar and raisins and the medium tannins offer a smooth, round finish.

Friday, September 27, 2013

Beer Tasting 4 - 7pm Friday, Sep 27

Your hosts are Alex and Joey of Harry's.

Dogfish Head

75 min. IPA $8.99
Blend two Dogfish Head favorites, add maple syrup and carbonate the mixture naturally. What do you get? 75 Minute IPA.

Noble Rot $12.99
Brewed with pils and wheat malts and fermented with a distinct Belgian yeast strain. It has a spicy white wine body and a dry, tart finish.

Sha’tea $12.99
The wort for Sah'tea is caramelized over white-hot river rocks, and the beer is fermented with a German weizen yeast. In addition to juniper berries foraged from the Finnish countryside, Sah'tea is flavored with black tea.

Theobroma $12.99
The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1,200 B.C. As per the analysis, Dogfish Head's Theobroma (translated into "food of the gods") is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies and annatto (fragrant tree seeds).

DRINK OREGON!

We are happy to officially announce the kick-off of our Oregon wine focus for the next several months here at Harry's. When I say Oregon, the great majority of the wines being mentioned are from the storied wine growing region of Willamette Valley.  We have always had a respect for the wines of Oregon and I doubt many other wine shops in our area offer the wide variety of choices we do.  Well, those choices are going to be greater than ever as a result of our recent hunt for truly exceptional wines from this area.  In addition to the expected pinot noirs from Oregon, we have been adding delicious white wines too. 
 
A bonus to the fact that these wines are gorgeous expressions of their individual varietals, very many of them fall into the category of either organic, biodynamic, or sustainably grown.  This will be of interest to those wine drinkers who are sensitive to sulfites or just like rewarding farmers (yes, very many Oregon winemakers do like to be referred to as farmers) who practice responsible farming techniques. Look for upcoming blog entries highlighting some of the incredible artisanal producers we are proud to offer. There will also be many other topics covered in upcoming blog entries.
 
Again, DRINK OREGON!
 
-Greg

Saturday, September 21, 2013

Wine Tasting - Saturday 1-4PM, Sep 21

Your Host will be Paul Nerz of Vineyard Brands.

Beaucastel Coudoulet Cotes du Rhone 2010          $26.99
(roughly one-third each mourvedre and grenache, with the balance from the other permitted varieties): Vivid ruby. High-pitched aromas of red fruits, rose, lavender and Asian spices. Juicy and focused on entry, then deeper and broader across the mid-palate, displaying intense black raspberry and cherry compote flavors. Shows impressive energy on the spicy finish, which features a sexy floral quality.  Stephen Tanzer, 90-92 pts

Mohua Sauvignon Blanc 2012                                 $12.99
Exhibits lifted aromatics of lime and citrus zest, melon and lemongrass. The palate has pure intense flavours of passion fruit and white peach, ripe lemon and fresh herbs.

La Vielle Ferme Rosé 2012                                       $12.99/1.5L
Beautiful pink and red tones mark the color. The nose is floral with hints of aniseed and brown sugar that give way to aromas of white flowers, cherries and fruit drops on the palate.  Made of Cinsault, Grenache, and Syrah using the saignée method (French for bleed off).

Siesta Malbec 2009                                                    $22.99
Red tone with violet reflections - clean and very bright. On the nose there is an explosion of cherry fruit, fresh raspberry and plum. Toasty scents and subtle hints of vanilla are indications of the wine's passage through small oak barrique. The entry in the mouth is juicy, filling up the sense of taste with fruits, honey, and a touch of caramel.

Friday, September 20, 2013

Beer Tasting 4 - 7pm Friday, Sep 20

Your hosts are Alex and Joey of Harry's.

Brooklyn             $9.29/6pb
True to the original German style, full-bodied and malty, with a bready aroma and light, brisk hop bitterness.

Thomas Hooker  $8.99/6pb
Our rich and satisfying Bavarian-style OctoberFest comes from a special blend of imported German malts that creates a full-bodied brew and stresses a malty flavor and lingering aroma. Gently hopped and delicately balanced, its true-to-style, slow fermentation and long, cold maturation produces a luxuriously smooth, award-winning brew.

Widmer               $8.99/6pb
Our full-bodied OKTO Festival Ale is inspired by Bavarian Oktoberfest, and we pay fitting tribute with its distinctive malt flavors, mild floral character and crisp clean finish. Prost! To the land of the Prost!

Harpoon              $7.99/6pc
Several malts, including Munich and chocolate, deliver the malty character. The delicate hop aroma is not overpowering and the Willamette hops provide a gentle bitterness which balance well with the residual sweetness.

September 20th is Grenache Day... Are you celebrating?


    The following article showed up on Wine-Searcher.com and was written by Diana Goodman. There were a couple of problems with her recommendations (availability pimarily) and we had some suggestions for ones thatwe like alot in different price points from around the world. Scroll down for our picks and join the celebration!

Here are Diana's thoughts:

"For the fourth year running, an international day of celebration is being held to honor the world's most widely planted red grape.

The September 20 event, which kicks off in the U.S. at midnight Thursday PDT, is being organized by the Grenache Association, which calls the "groovy" grape an unsung hero. The association claims that grenache rarely gets the credit it deserves because it's frequently used in blends.

Executive director Marlene Angelloz points out that "every time you enjoy a glass of Côtes-du-Rhône, Châteauneuf-du-Pape, most rosés, garnacha, or cannonau, you became an honorary member of the international grenachistas – fans of grenache!"

The association concedes that 2013 has been a challenging year for grenache vines in many parts of Europe, which were affected by a bout of cold weather in the spring. It "affected the ability of the grape flowers to set, provoking unusual amounts of coulure."

According to the association, there are already references to this year’s production as "black gold," due to its scarcity but potential quality.

Participants in this year's Grenache Day celebrations are being urged to raise a toast in solidarity with the producers who lost part of their crop.

In the U.S., participants will include California's Rhone Rangers, who are holding tastings of grenache and grenache-based wines from 30 wineries. In London, Bar Boulud's David Vareille will open a vertical of Methuselahs from Domaine de la Roquette in Châteauneuf-du-Pape.

In the Côtes-du-Rhône appellation of Seguret, local producers are combining their efforts to present a selection of top grenache wines. Domaine de Mourchon's Walter McKinlay, co-founder of the Grenache Association, said: "It's such a pleasure to see winemakers joining forces instead of competing with each other."

More details of Grenache Day events across the world are available on Twitter – #GrenacheDay – on the relevant Facebook page, and at the grenacheday.com website."

Our Suggestions:

La Manarine Cotes du Rhone 2011 Rhone Valley, France $14.99
 
Lo Brujo Garnacha 2011 Calatayud Spain  $10.99

Altovinium "Old Vine" Garnacha 2012 Calatayud, Spain $9.99

Sella Mosca Cannonau 2009 Sardinia, Italy $14.99

Argiolas Costera Cannonau 2010 Sardinia, Italy $15.99

Just another reason to celebrate,

-Cheers

Saturday, September 14, 2013

Wine Tasting - Saturday 1-4PM, Sep 14

Your Host will be Jennifer Englert of T. Edwards Wines.

La Foret des Dames Sancerre 2012             $16.99
Classic Sancerre minerality on the nose along with gooseberry and lime fruit and a touch of melon on the palate. Very round Sancerre leading towards a nice crisp finish.

Bodan Roan Pinot Noir 2011                       $9.99
Bright and plush with aromas of red fruits, spice, and vanilla.  The palate follows with those flavors  and also a hint of earth on the finish.

Bodan Roan Cabernet Sauvignon 2011      $9.99
Bright delicious fruit, smooth texture and excellent balance.  With medium acidity and tannins, this is a crowd-pleaser.

Alcyone Tannat N.V.                                    $27.99
One of the few wines of the world where the winemaker actually DOES add other flavorful ingredients such as vanilla, spice, herbs, etc.!  It’s a dessert wine that certainly makes you sit up and notice – a must try.

Friday, September 13, 2013

Beer Tasting 4 - 7pm Friday, Sep 13

Your host is Renzo of Harry's.

Captain Lawrence Pumpkin Ale              $9.59/6pb
Brewed with pureed pumpkins added directly to the mash, and pumpkin pie spices added at the end of the boil, this beer packs a ton of flavor into a malty and smooth amber colored ale. Perfect for when the weather starts to change and ugly sweaters come out of storage.

Fire Island Pumpkin Barrel Ale               $9.69/6pb
It definitely looks the part of a pumpkin beer, pouring a rich dark amber color with a finger sized tan head that dissipates to a small ring around the glass. The aroma is mild, though hints of all the pumpkin spiceregulars (cinnamon, nutmeg, clove and perhaps a whiff of ginger) are present. It also has a touch of caramel and butterscotch and the scent ends on a bit of a tart note. In keeping with the mild scent, the taste is not overwhelming either. There are traces of caramel and you definitely get a bit of spice coming through as well. The finish is bright and semi-bitter, leaving a bit of a pumpkin spice aftertaste.

Cicso Pumple  Drunkin                                       $9.99/6pc
On Nantucket a Pumple named Drumkin, brewed up some great ale with his pumpkins. One and all came to savor the delicious flavor, then wobbled around quite like bumpkins. At Cisco they thought, "The is De-Lish! Let’s make some more because we wish, to please all the tourists, and locals and purists, with the best ale that we can accomplish!"

Brooklyn Post Road Pumpkin Ale           $9.59/6pb
Post Road Pumpkin Ale is a revival of a beer brewed by the early American colonists. Pumpkins were plentiful, flavorful and nutritious and they blended nicely with barley malt. Hundreds of pumpkins are blended into each batch of Post Road Pumpkin Ale, creating a beer with an orange amber color, warm pumpkin aroma, biscuity malt center and crisp finish. Post Road Pumpkin Ale is spiced with cinnamon and nutmeg.

Thursday, September 12, 2013

Brown is back! Craft is key...

Very much like the craft beer movement that has gone mainstream, Brown liquors are back and their category in our industry is exploding. Just ten years ago they were a dead or dying section in almost every store. We were watching as the generation that had made Whisk(e)y so popular with brands like Seagrams, J&B and Fleischmans were aging and as more and more time went by our need for these staple brands became less and less.

I am not sure how old you are but I'm around 50 and my generation was primarily drinking vodka, beer, and wine while brown liquor was left to our parents and more so to our grandparents. I didn't know what an "Old fashion" was and frankly... well... it sounded old fashion. What a "Sidecar" or Manhattan were, were also a mystery and my generation had left them for the history books with no real interest in finding out why the past generations made them their daily pre-dinner cocktail.

More recenty, like with the craft beer movement we have seen an interesting twist with lots of experimenting and much more attention being paid to the art of producing the products with different personalities and a nod to the history of the category. Small brewers are using local products and ancient recipes and techniques to unseat the establishment and shake the foundation that the big brands have been using to churn out the major brands for more than a generation.

Artisanal distillers have done the same thing by using different woods and reusing Sherry, Cognac or Port barrels with lighter or heavier toast to impart layers of flavors to their products and make them unique also. More thought is given to the grain blend and how long they stay in barrels before release. All of these factors lend certain characteristics that make them interesting and while you can make a good, consistant Bourbon or Scotch in mass quantity, we are seeing that the nuances have gotten lost over time.

These sometimes small and seemingly unnoticed differences of the last generation that gave rise to "Big box" have noticed that what is missing is more noticecable than we had ever realized. We were lulled to sleep with mediocrity that is now being shown for what it is. Stores like ours and The Fairfield Cheese Company where you talk to someone that truly cares about their craft have become very relevant and the craft distillers that produce smaller, better made products are where people want to spend the money.

When you find something that is "different" and it comes alive when you taste it, you remember it, you remember where your were when you tasted it and are excited to share it with your friends. Suddenly you don't need the giant bottle, something that you can sip and enjoy, its "quality" is much more important than the quantity of mediocrity that you spend your money on. More importantly, rather than pushing all of your hard earned money into a few pockets that are owned by giant corporations, people are spreading their money around and helping the small guy with a good idea and an american dream.

The upcoming season should see an explosion in the world of craft or artisinal Whisk(e)y similar to the one that is winding down in the world of Rosé from this past summer. With all of the influence of NYC and its trending mixologists the "Old fashion", Old Fashions and Manhattans are also likely to be on the drink menu this season. The primary difference will be the quality of their ingredients.

-Cheers

Saturday, September 7, 2013

Wine Tasting - Saturday 1-4PM, Sep 7

Your Host is Lord James Kowalyshyn of Esprit du Vin.

Paul Mas Marsanne 2011         $10.99
The nose shows lifted honeysuckle and white peach and the palate is juicy and well balanced  It finishes with white flower and hazelnut aromas and delicious pear and honey flavors.

Paul Mas Pinot Noir 2012         $10.99
Garnet color. Aromas of cherry and plum preserves and nut brittle with a supple, dry-yet-fruity medium body and a tangy, citrus and mineral accented finish. A refreshing table wine – highly recommended.  Tastings.com

Trimbach Pinot Blanc 2010                      $13.99
Pale straw with green reflections. Rich and concentrated, with white flower and apricot notes. Smooth, medium-bodied with good fruit acidity.

Chateau de la Chaize Brouilly 2009         $15.99
This wine has a warm structure that’s packed with black cherry flavor and finished with acidity.  Wine Enthusiast, 91 pts

Friday, September 6, 2013

Beer Tasting 4 - 7pm Friday, Sep 6

Your host will be Alex of Harry's. 
A crisp evening last night reminds us that Autumn is upon us. The first leaves have begun change and at our house, we even have a smattering on the lawn. It is time to begin to think of cooler days and evenings. 
It is all Germany tonight with the slightly lighter style of its traditional Oktoberfest brew as compared to the american pumpkins brews that are also arriving. 
Stop by tonight and help us to wish a fond fairwell to what will surely be a stubborn exit of summer and welcome in one of the most recognizable seasons in New England, Fall, in all of its brilliant majesty of color and festive spirit.

Spaten Oktoberfest                           $10.29/6pb
Amber in color. This medium bodied beer has achieved its impeccable taste by balancing the roasted malt flavor with the perfect amount of hops. Having a rich textured palate with an underlying sweetness true to tradition.


Paulaner Oktoberfest                        $9.99/6pb
This beer is an institution: the Oktoberfest Bier from Paulaner, with its full-bodied, pleasant taste definitely pairs beautifully with the hearty delicacies along with Hendln or Schweinshaxen. Its alcohol content of 6 % volume makes it somewhat stronger than the usual lager beer. The original gravity of the Oktoberfest Beer is also slightly higher, starting at 13.5 %. With a hint of malty sweetness the Oktoberfest Beer possesses the perfect balance.

Ayinger Oktoberfest                         $3.49/500ml
This has a deep golden color tinted with amber. It is lightly sweet with a malty nose balanced with floral hops. Its medium to big body and alcohol is not overpowering. The soft dryness comes from long maturation.

Weihenstephaner Oktoberfest         $11.59/6pb
A full rich bodied, hoppy, seasonal lager. Especially brewed for the Festbier season. This beer truly represents the Bavarian way of celebrating. Deep gold color, great mouthfeel and lots of flavor. Prost!

Class is in session... Harry's Wine School, Fall Semester 2013

Yesterday was to official release of the upcoming fall session at Harry's Wine School and seats have been filling up quickly! While nothing is sold out in the first 24 hours, more than a couple will certainly be booked before the weekend is out.
With lots of energy and excitement the phone began to ring and our e-mail inbox was quickly loaded with "Re: Full List of Upcoming Wine Classes..." replies along with the list of classes that people were reserving space in.

If you have never done a class with us before and would like to join in, we welcome you and encourage you to first take our Wine 101 class (information below). Our students always come away from this class with a new confidence and typically develope a hunger for more knowledge in the world of wine.

Lots of fun this fall, Join In!


Fall Semester 2013


Wine 101:  Intro to Wine Tasting  --    Wednesday, Oct 2 and Oct 9
This is the most popular class at Harry’s Wine School.  We offer it several times per year, always to a packed house!  We will cover everything you need to know about the basics of wine but didn’t know what to ask.  You will learn the 5 S’s of wine tasting, the 4 taste zones of the tongue, the basic grape varieties, and much more.  A selection of wines from around the world will be tasted.  This class is the foundation of all the other classes in our curriculum, and we recommend that even long-time tasters will benefit from it.  The concepts and techniques that you learn here will apply to any and all future wine tastings that you will ever attend.  $70 two weeks

Great Wine Regions:  Napa & Sonoma  --  Wednesday,  Oct 16
From the well-known grapes like Cabs, Chards, and Zins this class will give you the opportunity to taste some of the very fine wines that America’s “Left Coast” is currently producing.  These California wines are from debatably the two best AVA’s (American Viticultural Area) in the U.S.   $35 one week

Great Wine Regions:  Oregon  --  Wednesday, Oct 23
Now we will travel further north along U.S. Route 101 to the terroir-specific plantings of Pinot Noir, Pinot Gris, and others to enjoy wines from the great valleys of the Willamette and the Umpqua.  Pack your bag and hit the road with us!    $35 one week

Food and Wine Class:  New World  --  Wednesday, Oct 30
Working closely with Chef Chris Palumbo of The Fairfield Cheese Company, we will present a selection of wines each paired with one of his delicious creations.  This week we are off to the “New World” for a mini feast of what North and South America have for our taste buds.  $40 one week

Food and Wine Class:  Old World   --  Wednesday, Nov 6
Week Two we will pop around to a few countries of the “Old World”, i.e., Europe, for a tasty menu of selections that are sure to please.  Chef Chris will once again thrill the palate of all you foodies (and wannabees!).  These tastings/dining are not to be missed!  $40 one week

The Dry Dinner Wines of Portugal  --  Thursday, Nov 7
Within the last fifteen years the variety of dry Portuguese wines being produced has grown greatly in addition to the fortified dessert wines they are so justly known for.   Wine makers have a dazzling array of high-quality vine varieties that are, for the moment anyway, rarely found elsewhere.  During this Fall and Winter Harry’s will offer an expanded selection of these wines, and the class this week will highlight some of our favorites and newest selections.   $35 one week

Port, Sherry, and Madeira  --  Wednesday, Nov 13 and 20
For only the second time at Harry’s Wine School we will offer a comprehensive presentation of perhaps the greatest fortified wines in the world.  This is a two-week, in-depth exploration of Port, Sherry, and Madeira.  Be ready to learn all about the venerable winemaking processes and unique barrel aging procedures of these wines, and then taste a variety of their different styles. This is a rarely offered class anywhere - don’t miss it!  $80 two weeks

High End Wines for the Holidays  --  Wednesday, Dec 4
Yes, there are thousands of affordable wines on the market. We carry many of them and offer them to our customers with pride. BUT, when the appropriate occasion calls for something special and on the higher-priced scale, we have those too and are just as proud and very excited to pour them for you at this very special event!  We’ll taste whites and reds along with a bubbly and dessert wine. Sells out fast, don’t wait.   $75 one week



All of our wine classes are complimented by a delicious sampling of
world class cheeses provided by The Fairfield Cheese Company.


Please be aware of our newly revised
Registration and Cancellation Policies.

Registration Procedure
Payment due at time of reservation.

Call 203.259.4692 and ask for Jan or Christelle.
or you can Email us at harrys@snet.net.

Cancellation Policy

Please give us at least 3 days notice to cancel a class.
A credit will be issued towards a future class.
Sorry, any cancellations within 24 hours of class time are non-refundable.