Friday, October 31, 2014

Beer Tasting 4 - 7pm Friday, October 31

Your host will be Ross of Northeast Distributing

Shipyard Smashed Pumpkin     $7.99/22oz
A big bodied beer with a light coppery orange color and pleasing aroma of pumpkin and nutmeg. Pale Ale, Wheat and Light Munich malts combine with the natural tannin in pumpkin and the delicate spiciness of Saphir and Hallertau Hops to balance the sweetness of the fruit.

Southern Tier Warlock     $8.22/22oz
Imperial stout brewed with pumpkins with a spicy cream chocolate aromas. Roasted malt character, moderate carbonation and spicy pumpkin pie aroma. Pours a darker brown to black with a beige head of foam.

Winemaking - The Art and the Science

There are very few areas in life where science and art come together. The two things seem to be diametrically opposed to one another. Philosophers have fought battles about which mode of thinking is more central to the human experience. Regardless of whether one is preferable to the other, wine is one area where the two sides are married to one another to form a unified perfection.Wine makers are fascinating people and through the years it has become obvious that they don't fit a mold.

Some talk primarily about the science of wine making, how they selected their property and why. The types of grapes they grow, the soils, south facing slopes and weather patterns that each contribute to their final product. I have talked many times to these men and women and have felt like I was in chemistry class with all the talk of Brix, PH, and the mind numbing scientific contributions so important to making the beautiful wine that I am tasting. "This doesn't look like a scientist" I think to myself. Jeans and a flannel shirt say farmer to me and yet they are talking to me like a science professor. Very strange...

I have sat with and/or stood across the table from winemarkers that look like street artists, farmers, scientists, accountants, or members of a punk rock band. Some are very neat and put together in their designer clothes and are very painstakingly manicured, while others look like they rolled out of bed and pulled on their torn blue jeans as they set out for the day still carrying two days of scruff on their faces. There have been days at the store that have truly looked like a band of misfits have showed up and at other times you would think we were conducting a photo shoot for GQ.

There is really no mold but to talk to, and listen to these people it becomes very clear that there is a thread that runs through them all. Their minds have the unique ability to think and act on both a scientific and an artistic level. Sometimes as one is discussing all of these very specific steps that must be adhered to in order to create the wine that we are talking about, the artist inside of them pops out and the passion begins to ooze. When the artist begins to speak, the conversation suddenly comes alive and their creative side takes over and draws you in taking you on a word journey filled with passion.

Winemakers are truly a bred of their own. They are married to their land just like a farmer, they are methodical and considerate of their actions when it comes to their craft. These people are also very creative and passionate. Incredibly interesting people to talk with.

Here is a link to a video on youtube that talks about it from a scientific point of view here. There is a bit of artistry discussed that really lifts and livens it. The man running the show looks and sounds like my highschool science teacher and shares a great deal of interesting pieces that show us how science contributes to wine. Another video takes a very different approach here.

This video introduces us to Dave Breeden who is a winemaker from the Finger lakes region in New York. Here Luisa Ponzi's passion is discussed. Can you recognize the unique thread that runs through all of these people? Fascinating!

Thursday, October 30, 2014

FUNDRAISER; CAROLINE HOUSE WINE TASTING 11/7

Caroline House and Harry's Wine & Liquor Market
invite you to a
Wine Tasting Fundraiser
$40.00 Per Person

Friday, November 7th, 7pm - 10pm
(Wine Tasting is 7pm to 9pm)
Coffee and Dessert from 9pm-10pm

The Fairfield Museum and History Center
370 Beach Road
Fairfield, CT 06824


RSVP

Christine Paine, 203-605-2728

or

Saturday, October 25, 2014

Wine Tasting - Saturday 1-4PM, Oct 25

Your host is Michael Kane of Rosenthal Wine Merchant.


Cheveau Macon Fuisse 2012   $21.99
Pear and white peach aromas lead to refreshing flavors of orchard fruit and citrus notes. This mid-weight wine has a refreshing palate presence with a lovely tension on the finish.

La Manarine 
Cotes du Rhone Red 2012        $14.99
This wine is 100% Grenache and produces a classically spicy, full-bodied wine that speaks clearly of the 'garrigue' of the region. The grapes are destemmed before the fermentation and the cuvaison is on the order of three weeks duration. The wine is bottled without filtration after twenty to twenty-four months of 'elevage'.  Winemaker’s Notes

Geoffroy Gevrey Chambertin “En Jouise” 2009        $49.99
This wine has great concentration and complexity. The nose is very expressive of plum and black fruit with a clear minerality on the palate.  There is great freshness and juiciness of fruit with a soft-texture and great persistence of flavor on the finish.

Becheras St. Joseph 2010                                   $29.99
This has a gorgeous sweet plum aroma on the nose, and beautiful acidity on the mid-palate. The tannins are there but they exist in the background and this makes the wine, like most Saint Josephs, very versatile with food.  It has a lot of complexity and interest.

Friday, October 24, 2014

Beer Tasting 4 - 7pm Friday, October 24


Your host is Colin of Down East Cider


 
Cranberry           $8.49/4pc 
A lot of cranberries grow in Massachusetts and an unnamed member of Downeast Cider has an affinity for them: dried cranberries, cranberry juice, and most of all, Cranberry Blend. This interesting twist on Original Blend won’t make your lips pucker but will bring a smile.



Honey                  $8.49/4pc 
Apples and Orange Blossom Honey are two of nature’s finest products. Coincidentally, they are the lone ingredients of what we like to call HARD HONEY. HH is fermented with an ale yeast and aged on a bed of crushed coriander and orange peel. A slice of fresh orange and a beautiful spring day are the perfect compliments to the Fermentation Lab’s first creation. GLUTEN FREE


Lemonade            $8.99/6pc 
It’s simple really: we love lemonade and we love fermented juice. As they might say in the movies, “we never had a choice…” Starting with a fermentation of cider (for fermentation health, not flavor), cane sugar, and water, we’re able to create a 100% GLUTEN FREE base. We then add a perfect balance of fresh-squeezed lemon juice and natural cane sugar before carbonating and it’s ready to go. You might not be able to tell, but it’s important to remember that this is a 5.1% ABV beverage. Consider that your warning before you polish off the 12 pack on the beach chair and wind up looking like the lighthouse on our can.

Bourbon season begins with very high demand!

The perfect summer of 2014 has just wrapped up were seemingly every weekend throughout the season was filled with wonderful weather and people here in the northeast took full advantage. Lots of trips to the beach, "staycations" and/or visits to the area by travelers seemed to be very common. Even the boat traffic to our town via the Long Island sound seemed to be at an all time high. Over the last couple of weeks the leaves have begun to change, the nights are a bit cooler and rain has been more common. The record breaking Rosé season has now wound down (except for our die hard four season customers), and the phone has been ringing off the hook for this seasons newest facinartion... Bourbon!

Bourbon is in the throws of a Renaissance as quality and craftsmanship have become the name of the game. Many of the same consumers that have given rise to the craft beer movement are turning their attention to Small batch Bourbons and Ryes. In this, the world of Bourbon... High Rye, Wheated, and Single Barrel are becoming the norm as Wild Turkey,  Evan Williams and the like, The labels that carried the industry through its last high time, are fading with the generation that made them popular.

Today's fans are much more selective and perfectly willing to pay for the quality that they are after. In fact, in this time of "right now" in our society, The wait list for some of the rare jewels like Pappy, Stagg, Sazerak, and a number of others in our store can be as long as 8 or 10 YEARS for a single bottle and in this lone category people are willing to wait! As more and more people discover or hear about these whiskeys the demand continues to get stronger. In direct response to the growing demand for Bourbon, distilleries in Frankfurt Kentucky have more than tripled. Increasing from 10 to 31 over the past two years.

Does this mean that the demand will be satiated is the next couple of years?
Will there be more of these great small batch Bourbons available as they ramp up production?
Can we count on the prices holding?

It is really hard to tell...

There have been some good signs in the industry and some not so good things happening too. As I said earlier in this post, People are willing to pay for quality. The big problem is that just like anything else, the more you make, the less attention to detail... There is a reason that we see the type of quality that is available. If producers lose focus on what is driving this movement, quality, we will all lose.

It is our job (as we see it) to help guide our customers to good quality products. Wine, Beer, Whiskey or whatever your particular desire is, we want to help you to make an educated decision and one that works for your particular taste profile. To do that we taste a great any products and we have seen a trend that has the potential to derail the whole movement. Everyone wants to be in the game!
Too many people trying to introduce another label that is inferior in an attempt to make a quick buck. Companies rushing product to the market rather than waiting until it is ready. This is exactly the WRONG way to do it.

The good news for our customers is that instead of just putting the next hot name on our shelves, we taste and contemplate what has merit, what deserves a spot. The number of new products that come through our front door can sometimes be a bit overwhelming but we feel like we do a pretty good job or making our selections. We read about them and do our homework, Renzo is on a number of tasting panels that help to sort through the many choices for the industry.

Sounds like a fun job (and it is) but we do run interference for a lot of what the big companies and less scrupulous producers are selling that appear like something it simply is not. The good news is that there are a good many Whiskeys that are well made and available and spending a few minutes with one of our staff can usually get you something that will fill your needs and perhaps give you some answers about this explosions of names and styles.

Come by, join the movement and see what all the rage is about. You will be happy you did!

-Cheers 

Wednesday, October 15, 2014

Fulcrum Pinot Noir Dinner - Tuesday Oct. 28th, 7:00pm


Harry’s Wine & Liquor Market, Blue Lemon,
and Gathering Harvests Present:
Fulcrum Pinot Noir Dinner
With Guest Host Winemaker David Rossi

Tuesday, October 28, 7PM
$89 plus tax and tip


Shrimp and Scallop Causa with Butternut Squash and Apple
Cloisonne Russian River Valley Chardonnay 2013


Seared Yellowfin Tuna with Pomegrante Glaze
Cloisonne Santa Lucia Highlands Pinot Noir 2013   


Filet Mignon Shepard’s Pie with Pink Peppercorn sauce
OnPoint Sonoma Coast Pinot Noir 2012 


Roasted Magret of Duck with Black Cherry Sauce
Fulcrum Pinot Noir Single Vineyard Brousseau 2012      
Fulcrum Pinot Noir Single Vineyard Gap’s Crown 2012  


Baked Apple Cake with Homemade Caramel Ice Cream
Coffee or Tea


For Reservations please contact:
Blue Lemon
7 Sconset Square, Westport
Phone:  (203) 226-2647 

mybluelemon@aol.com
www.bluelemonrestaurant.com 


Friday, October 10, 2014

Harry's Wine School - November Class Schedule



Harry’s Wine Classes
November, 2014
203-259-4692    harrys@snet.net
All classes are 7pm to 9pm



Fresh Pasta, Plus More, with Italian Wine . . . Bellissima!     
Wednesday                   Nov 5
We can never get enough pasta and other Italian foods from our friends at Tutto Pasta.  This will be a one-night event at the Tutto Pasta location here at Harry’s Corner.  Owners/brothers Andrew and David Tavolacci will prepare a wonderful multi-course meal of various types of pasta, each paired with the perfect Italian wine.  This will all be sandwiched between antipasti to begin and then a delicious dessert finale.  Mark your calendar, this will be a fast sell-out.  $40 session


Which is the Most Fickle Grape?                                
Wednesday                   Nov 12
Ask almost any winemaker around the world “What’s the most difficult grape to grow and make wine from?” – Pinot Noir!  Ask almost any wine aficionado “What grape produces some of the most sublime wines?” – Pinot Noir!  We will taste a variety of Pinot Noirs (non-blind) from around the world to learn the different flavor profiles and winemaking techniques that this grandest of grapes can display.  Such a lineup of wines is sure to provide a most fun and informative class!   $35 one session



Wines for the Holidays         
Wednesday                   Nov 19
Holiday time - what a joy!  Family and friends, parties and shopping . . . and wine!  There are several ways that wine is enjoyed at this time of year.  First, there are the cocktail parties and entertaining that call for easy drinking, affordable ones for all those folks who drop by.  Then the special holiday dinner is a perfect occasion to share a fine bottle.  Finally, wine makes a perfect last minute gift not only for those “hard to shop for” people on your list, but also for those true wine aficionados who greatly appreciate something new and tasty.  We will taste wines that fit into all three categories, and of course pair them with some great holiday treats.  $35 one session

Monday, October 6, 2014

Yuengling has arrived!

Eight O'clock this morning the truck arrived and officially opened the new era in Connecticut... Yuengling is officially available for sale and we have it first!

WE HAVE THE BEST PRICE IN THE STAT OF CONNECTICUT ON YUENGLING!!!
Here is a list of our pricing and availability:

24pk Bottles Yuengling regular, light or Black & Tan $15.99
24pk Suitcase Cans regular or light $15.99
12pk Bottle Yuengling regular, light or Black & Tan $8.99/$17.99cs
12pk Can Yuengling regular, light or Black & Tan $8.99/$17.99cs
6pk Bottles or Cans Yuengling regular, light or Black & Tan $5.49/$21.79cs
4pk Can 16oz Yuengling $3.89/$22.99cs
24oz Can Yuengling regular or light $1.49ea.

Harry's is the first official store in the state to sell Yuengling, LETS HAVE SOME FUN!






Saturday, October 4, 2014

Wine Tasting - Saturday 1-4PM, Oct 4

Your host is Len Gulino, The Wine Tutor.
La Petite Perriere Sauvignon Blanc 2013          $9.99
A lovely intense and pale gold color. On the nose, there is an explosion of very ripe, yellow and exotic fruit aromas. Clean and refreshing on the palate with notes of melon and a mineral frame.  Winemaker’s Notes

Fontsainte Gris de Gris Rose 2013                     $14.99
This rose offers up aromas and flavors of fresh-picked strawberries and cherries with tropical fruit accents.  70% Grenache Gris and Grenache Noir, and the balance is equal parts of Mourvèdre, Carignan, and Cinsault,

Borgo Scopeto Chianti Classico 2010                $12.99
This is vibrant and energetic, with a base of fine-grained tannins lifting the cherry, currant, rhubarb and tobacco flavors. Taut and almost racy on the long finish. Best from 2015 through 2024.  Wine Spectator, 92 pts

Chateau DuBraud Cotes de Bordeaux 2010     $14.99
Ruby-red color. A complex nose of soft fruit (blackberry and strawberry) and attractive woody and spicy overtones. Soft and full-bodied, with good structure and acidity.

Friday, October 3, 2014

Beer Tasting 4 - 7pm Friday, October 3

Your host is Harrison from Thimble Island Brewing Company.

American Ale   $8.49/6pb
There’s just something about an Ale. Quite possibly the perfect balance of hops and malt, it’s the type of beer just about anyone can appreciate. That’s why we chose this recipe to be the flagship beer to officially launch our brewing company in July 2012. We believe our American ale is a great example of this classic beer style. It has great character, it’s full of aroma and flavor that’s light enough to drink during the summer and hearty enough to drink in the winter. It’s a beer for beer lovers.

Yuengling makes its debut in Connecticut

For years we have been asked the question
"Do you carry Yuengling beer"?

The answer up until now has always been a simple "No"

Retailers in the state of Connecticut have not had the opportunity to sell this very popular label because of distribution rights that have impeded its availability.

That is until now!

In September 2014 we got our first taste as distribution started with kegs. Unfortunately the good state of Connecticut didn't allow us to start selling bottles and cans at the same time but the much anticipated first day of availabilty is nearing very quickly...

Monday October 6th 2014 will be that day!

We are clearing a space on the floor and will be selling it at rock bottom pricing to our customers for the month of October as we help to get it kicked off. Monday morning we will open our doors at 8:00am and be the first store in the state to begin selling this little gem from Pennsylvania.

So stop by and pick up a six pack or a case and invite your friends and neighbors over to see what the hype is about while you save a few bucks in the process.

-Cheers