Beer Tasting 4 - 7pm Friday, February 27

Your host is John from Brooklyn Brewery.

Lager   $9.69/$6pbtl, $15.99/12pbtlAmber-gold in color and displays a firm malt center supported by a refreshing bitterness and floral hop aroma. Caramel malts show in the finish. A wonderfully flavorful beer, smooth, refreshing and very versatile with food. Dry-hopping is largely a British technique, which we’ve used in a Viennese-style beer to create an American original.

Blast Double IPA    $10.69/4pbtlEarthy English hops to build the foundation and bright citrusy American hops to bring the noise in the rambunctious IPA we call BLAST! British Maris Otter and German Pilsner malts lends solidity, balance and bready flavors to brace up a beer that’s beautifully hoppy, strangely quaffable and oddly compelling. Minerally hop bitterness is followed by a shock wave of flavor and aroma.

Dry Irish Stout   $9.69/6pbtl
A blend of dark roasted, pale, and flaked malts produce a thick, natural head as well as rich coffee and chocolate flavors that wipe away clean with a stampede of refreshing carbonation.
Sorachi Ace  $8.69/4pbtlA classic saison, an unfiltered golden farmhouse ale, with a clean malt flavor and the quirky Sorachi Ace hop standing front and center. Dry-hopping releases Sorachi Ace’s bright, spicy aromatics to tickle the nose before ascending into a fine harmony between pilsner malt and playful Belgian ale yeast.

Wine Tasting - Saturday 1-4PM, February 21

Your Host:
Michael Tobin of Worldwide Wines

Feudi di San Gregorio Falanghina 2013 $13.99
Pale gold with green highlights. Elegant, intense aromas of apple, banana and pineapple with hints of white flowers. Medium-bodied with a lingering finish of citrus and minerals. -Winemaker notes

Calera Pinot Noir 2012 $26.99
The bouquet of our 2012 Central Coast Pinot Noir is enticing; aromas of deep, dark berry spice and violets that hint at the depth of this delightful wine. Juicy black currant, plum and cherry cola flavors accent the round texture, gentle structure and soft oak undertones. -Winemaker notes

Crios Malbec 2013 $15.99
The wine has a beautiful reddish/purple color as most good Malbecs do. The aromas are a mix of freshly crushed black cherries and toasty/smoky oak—just enough to frame the exuberant fruit. On the palate, the flavors of cherries and spice are obvious, and the jammy fruit quality just keeps coming on strong, with hints of spice and sandalwood lurking in the background. -Winemaker notes

Bin No27 Fonseca Port $14.99
Fresh and grapey, with plenty of grip and power behind dark plum, chocolate and berry flavors that feature slate and pepper notes. -Wine Spectator, 90pts

Beer Tasting 4 - 7pm Friday, February 20

Your host is Samuel Adams Brewery.

 
Rebel Rouser    $9.69/6pbtl

Bold, citrusy, and piney, our double IPA isn’t just a bigger version of Rebel IPA. Instead we explored a different balance of hop character, including Bravo & Galaxy hops, and upped the ante on their flavor and expression for a brew that’s intense yet enjoyable through every sip.
 
Rebel Rider    $9.69/6pbtlBursting with bright citrus and tropical fruit notes of apricot and tangerine, with hints of pine and a slight resinous character, this brew brings a lighter-bodied sibling to our Rebel family of IPAs. This IPA finishes with just enough subtle bitterness to bring you back for another sip.
 

Irish Red   $9.69/6pbtl
As comforting as an evening in an Irish pub, this red ale brings together a roasted malt sweetness with an earthy hoppiness for an incredible balance and full flavor.

Cold Snap  $9.69/6pbtlStirring from the haze of winter, this refreshing unfiltered White Ale awakens its smooth wheat with the bright snap of spring spices.  From the subtle sweetness of orange peel and plum to the peppery bite of fresh ground coriander, the blend of spices creates just the right refreshing kick to signal that spring is on its way.

My Favorite Bourbon

Three days before Christmas I got a phone call from our friend Greg telling me that he had a guy that he really thought I should meet.

"Greg, the store is packed with customers" I said. "This is not a good time."

Now, I trust Greg and when he pushed for me to take a few minutes with this guy I finally agreed to "5 minutes and not a second more".

A little while later this guy Joe walked in to the store for his very rushed visit and a little face time to introduce me to his company. I very hurriedly introduced myself and with the store buzzing wasn't a very good host but I did shake his hand and force a bit of a smile. He could feel the obvious tension and told me that he was just going to drop his card and introduce himself and he would be out of our hair in no time.

"Phew" I thought.

As he dropped his backpack on the table and began to tell me about his company I realized why Greg had made the call. This guy wasn't really trying to sell me something, He was opening a door and extending an invitation to join him in a mutual passion. He presented a bottle of Barrell Bourbon Batch #3 and asked if I had time for a quick taste and not knowing what was about to happen, I curtly said "Yes, a quick one though".

The next few minutes were very memorable...

Now there are a lot of good Bourbons out there and we have a nice selection along with a pretty good allocation of the hard to find ones but even in the upper echelon of great Whiskey, this one is unique. I don't want to over sell it but it shows so many great layers of flavor that I don't think I will.

Just looking at its deep mahogany color I immediately took notice. The way it moved in my glass got my attention next, there is a viscosity to it, an almost oily texture as it swirls in my glass. I hadn't smelled it or tasted it yet but I was already feeling like this needed more than 5 minutes because it was fast approaching and I was slowing down dramatically. The nose was next and as Renzo and I tasted it we both just sort of looked at each other and started naming its components. Dried Orange peel, Caramel, dried grass, Chocolate, Vanilla, Melted Butter, and the list went on. I'm not sure how long it was before we actually tasted it but that 5 minute rule was in the rear view mirror.

Let's taste...

Wow! What a monster... Very spicey, hot, high in alcohol are the only things I could think as I felt my eyes start to water up and my whole face flush from the high alcohol. Err... not a delicate or pleasing first sip. "Wow Joe" I said through my breaking voice that had just been accosted by his Bourbon "Thats Big".

"Yes it is" He said with a smile, "I bottle everything at proof" (this one is 122 proof) "Taste it again".

I have to admit that I wasn't really looking forward to it but I did my job and went back to it. To my amazement some combination of my palate adjusting to it and I think the viscosity made that second sip completely different. It was soft and feminine, warm and inviting and all of those layers that I was smelling started to come through on my palate. This was very interesting. What was more outstanding was the long finish. It seemed to go on forever and While Joe and I talked that glass just kept whispering to my to taste it again. I tasted it again and again and every sip was better that the previous on. It was like drinking a great wine that keeps opening and evolving in your glass.

Soon he was talking about some of his other projects and talking about the differences in white whiskey's as they come off the still and, with the store buzzing around us, he had me captivated with his easy style and great knowledge. My "no more than five minutes" had turned in to 45 minutes and it wasn't long enough.

We did have to stop the meeting but I have asked him to do a guest appearance for us and lead us through all of the things we touched on at our first meeting in a class format. He has agreed and anyone lucky enough to get a seat is in for a real treat. He is going to let us tasted a few of his selected Whiskies (I have since found out that they are all very good). Talk about and try some other styles and producers and he will bring along some white Whiskey for us to taste and learn from.

Here is the information for those that are interested:
http://www.harryswine.com/main.asp?request=EVENTS&event=458&

This very special Bourbon is also on our shelf right now and very well priced at $82.99. That may sound high but this bottle earns every penny of it!

Cheers

Wine Tasting - Saturday 1-4PM, February 14

Your Host: 
Eugene "Gino" Pisani of Angelini Wines

Carpene Malvolti Prosecco N.V. $14.99
A bright, brilliant, straw yellow in color wine with a fine nose, of bread crusts and delicate pear fruit. Dry on the palate with flavors of delicate pear fruit and a full, pleasant finish.
 
Shannon Ridge Chardonnay 2013 $13.99
Ripe fruit, pear-pineapple, green apple crispness and citrus undertones, with toasty vanilla oak and creamy butterscotch, complex, big, well-balanced, lively with long finish. -Winemakers Notes
 
Piazzo Barbera 2013 $9.99
The wine is an intense ruby red with a bouquet of rose petals. On the palate, you will taste a combination of forest fruits and blackberry jam, gently finishing with black pepper and a hint of cinnamon.
 
Shannon Ridge Wrangler Red 201 $13.99
The Shannon Ridge 2012 High Elevation Wrangler Red is a deep garnet, ruby color. It has aromas of ripe cherry, blackberry, raspberry and rich vanilla oak. The flavors include blackberry pie, cinnamon spice and sweet vanilla. It’s a rich, elegant wine with soft tannins, nice balance and a lush, lingering finish. -Winemakers Notes

Beer Tasting 4 - 7pm Friday, February 13

Your host is Rick from Star Distributors.

Crispin the Saint    $5.49/22oz

Experience a sweetly floral to herbal aromatic bouquet and an elegant yeasty flavor with a sustained mouth-feel that develops complexity on the palate. Naturally fermented with Belgian Trappist yeasts using a premium apple juice blend, not from concentrate, with no added malt, spirit or grape alcohol. The Saint’s artisanal Cloudy Filtration style uses racked unfiltered apple wine smoothed with pure organic maple syrup, a touch of apple juice, no added sugar, colorants or sorbate or benzoate preservatives, and is filtered cold for bold, crisp refreshment.

Crispin Honey Crisp    $5.49/22oz
A cloudy hard cider. Serve over fresh ice, experience the smooth, full-bodied crisp taste of Crispin Honey Crisp. Naturally fermented using a premium apple juice blend, not from concentrate, with no added malt, spirit or grape alcohol.

Angry Orchard Hop-N-Mad    $9.29/6pbtl
New hopped cider's bright apple sweetness is complemented by floral notes from the Strisselspalt hops and tropical notes from the Galaxy hops. All the hop goodness and none of the hop bitterness. 
Magner's  $9.99/6pbtlIrish Cider is the one and only vintage Irish cider; produced with specially grown apples that give this outstanding hard cider extra-full apple flavors and a crisp, fruity finish. 

WINE DINNER:LECOLE WINE DINNER Thursday, February 26th 2015 7:00pm

Harry’s Wine & Liquor Market, 

Blue Lemon, and Martin Scott Wines 

Present:

Wine Dinner

With guest host Kim Bolander, National Sales Manager

www.lecole.com

Thursday, February 26 at 7pm

$69 plus tax and tip

1^st Course

Seared Crab cake over ragout of leeks with passion fruit sauce

Chenin Blanc 2013

2^nd Course

Blood Orange & Arugula Salad with toasted almonds, shaved fennel and fresh lemon vinaigrette

Semillon 2013

3^rdCourse

Seared Yellow Fin Tuna over caramelized onions and black cherry glaze

Merlot Columbia Valley 2011

4^thCourse

Pulled Pork Empanadas with black currant sauce

Cabernet Walla Walla 2011

5^th Course

Grilled Hanger Steak with poblano pepper, corn risotto and red mole

Perigee 2011

Dessert

Raspberry Almond Cake with homemade Praline Ice Cream

Coffee or Tea

For Reservations:

Blue Lemon

7 Sconset Square, Westport
Phone:(203) 226-2647

mybluelemon@aol.com

www.bluelemonrestaurant.com

Wine Tasting - Saturday 1-4PM, February 7

Harry's Staff Wine Tasting with Scott Tiberi
Scott comes with 20 of experience in the Wine & Spirits Retail Industry. He started at a young age and has extensive knowledge of all wines from first growths to the everyday gems. He loves to discuss and share his passion of wines as well as food pairings.



La Cana Albarino 2013 $16.99Pineapple, lemon, seashell and salt scents carry through on the pure, silky palate. Finishes very long with brilliant acidity, rich citrus fruit flavors, fine minerals and just the slightest touch of almond. Absolutely delicious.

Valserrano Crianza Rioja 2010 $15.99
Cherry red colour with a visual medium-high intensity. Intense nose reminiscences of ripe plums, fresh figs, hazelnuts, green tea and toasted hints. Tasty mid-palate with very tamed and well-integrated tannins, and a great acidity which shows the greatness of the vintage.

Beer Tasting 4 - 7pm Friday, February 6

Your host is the East Coast Brewing Company.


Winter Rental    $8.99/6pbtl

An American version of a German-style schwarzbier, this seasonal lager is a darker beer with roasted malts and a hint of chocolate.

Beach Haus Pilsner    $8.99/6pbtl
Beach Haus Classic American Pilsner is made purely of ingredients found in America, just as the early style demanded. Smooth, golden, and full-bodied.
Cruiser IPA    $8.99/6pbtl

Upcoming Classes: Turkish - Saké - Bourbon

Turkish Wine Class
Wednesday, March 11 from 7-9pm
$35 one session

 

Turkey played a pivotal role in the early history of wine and is likely to have been one of the earliest wine-producing regions of the world. Today this region has become the center for high quality boutique vineyards with impressive terroirs such as those of Suvla Vineyards.

Guest Teacher Selim Zafer Ellialti, Owner of Suvla Vineyards will be taking us through this remarkable country and its wine characteristics, discussing not only its rich history and geographical influences, but also giving insight into the modern Turkish wine industry, and the challenges they face.

His vineyards are nestled in the historical Peninsula of Gallipoli, between the North Aegean coast and the Sea of Marmara. The 60 hectares of certified organic vineyards produce a wide variety of vines; cultivating international and indigenous varieties, including Kınalı Yapıncak and Karasakız. Though he is one of the newest and brightest entrants into the rapidly modernizing Turkish wine industry Ellialti has received numerous gold medals as well as notable 90 point ratings by leading wine critics.

 Saké & Cheese Class
Wednesday, March 18 from 7-9pm
$35 one session

Saké is a fine accompaniment to many different cuisines, often even more so even than wine. Saké does not have a single flavor but many profiles ranging from sweet to dry, fruity to floral, bold to elegant, earthy to herbal, and much more! 

This class begins your journey of understanding that foods such as cheese which is certainly not a traditional Japanese food, pair beautifully. We will explore this style of brewing that is reflective of its skilled artisans who have insight into the subtleties of minute changes in climate, rice and water. In addition we will challenge your palate with delicious cheese pairings to show its wonderful versatility.

Come enjoy the experience with Monica Samuels who has more than 10 years of experience in the Saké industry, including 6 years as the Saké Ambassador for Southern Wine & Spirits, the Largest alcohol distributor in the US. Monica has also been profiled in Wine Spectator as one of "Saké's True Believers" and nominated as part of Wine Enthusiast's "Top 40 Tastemakers Under 40" for championing the Saké category.

Bourbon Production, From the Still to Your Glass

Thursday, March 19th from 7-9pm

$40 one session

Join us as Joe Beatrice, Founder of Barrell Bourbon llc, shows us how appreciate Bourbon from the moment it comes off the Still.

You will understand why the specific combination of type, source of grain (the Mash Bill),  and yeast used for fermentation along with a barrels "char" contributes. The Rack House and where the barrel is located in that house along with how much light exposure and whether there is temperature control are also critical components to the whiskey's personality. 

There is a lot to the process and Joe understands it like few people do. He will guide us from the very basics of Bourbon making through the intricacies of making a great one and selecting a winner.