Saturday, January 30, 2016

Wine Tasting - Saturday Jan 30 1-4pm


 
Since meeting Patrick at a wine tasting in May of 2003, she has turned in her Pinot Grigio for Pinot Noir and has become quite the aficionado. Like her husband Patrick, Janice loves to travel the world’s great wine regions and is always looking for to the next place to explore. There is nothing like being there to really make you understand the wine and its culture.


Broglia Sparkling Gavi 2013...$24.99
The Broglia Gavi La Meirana displays pale yellow color with green highlights opening to fine and delicate aromas with hints of anise and flowers. On the palate the wine is dry and elegant with a great finish

Elizabeth Chambers Winemakers Cuvee Pinot Noir 2012...$29.99
Supple and generous, light-footed but packed with cherry, orange tea and spice flavors, gliding into a polished and expressive finish.

Friday, January 29, 2016

Old Vine Wines - Here's the scoop

This past week I had a customer ask me to help her understand the term "Old vine" which sparked an interesting conversation, a few memories and this post.

Let's first get the definition out of the way shall we?

Well, I'd like to, However I can't do it easily because there is no true definition. You see the term "Old vines" has no rules governing its use. Not in Europe or in the United States. The next question is "If there is no rules governing its use, does it really mean anything at all"? or "Should I even care if it says old vine on the label"? Again this isn't easy but lets get into it a bit and see if we can shed some light on it.

In the United States there is sort of a gentleman's understanding that the term is used to describe vines that are at least 25 years old. This understanding is pretty well adhered to by wine makers and is a pretty good starting point for the discussion. Since the term has been showing up on the labels of so many Zinfandels, we often ask representatives to clarify it when tasting through their portfolios at the store. Most of the time we get an answer that is somewhere between 25-50 years old for American wines with a few exceptions where we have heard ages up to nearly 100 years!

This is an impressive number and has evoked conversations of the Beatles, 50's Drive-ins and even the great depression as sources of Americana that put a place in time when some of this very old root stock was first planted in our most hallowed vineyards of Napa Valley or other California regions. We think of all that the have endurred to still be producing grapes that will be turned into some of our best and most interesting wines.

Are "Old vine" wines better than younger vine wines?

Yes!

You see, as vines age some pretty interesting things happen... First, the roots grow deeper and deeper into the earth. They find resources like water and minerals that help them to endure the droughts and bad weather that young vines depend on us for. They are fairly self regulating and need little to no help or interference. These gnarled vines are thicker skinned and heartier and produce the grapes that nature intends (No dropping fruit here). They aren't "leafy" which would cause humans once again to intervene to insure that enough sun gets to the fruit in order to ripen them. Put together these factors, pick your fruit at the right time and you get unmanipulated, and intensely diverse wines. The older vines, 50+ years, producing more interesting, complex wines than their younger vine counterparts.

Lets go a little deeper...

In Europe the term means a lot more. First, no self respecting European winemaker would put the term "Vieilles vignes" (France), "Vecchie viti" (Italy) or "Alte reben" (Germany) on a wine produced from grapes younger than 50 years of age, with many of the oldest vines reaching back well over 100 years. A Frenchman would scoff at the idea of a 25 year old vine getting this distinction they would be joined very quickly by their counterparts in Italy and Spain.

Grapes in Campagnia, The Rhone Valley, Burgundy and Priorat amoung other Old world regions can be 125+ years and older in many cases they are a century or more older than the "gentleman's agreement" age in the U.S.. Their gnarled beauty crafted by history that harkens back to a time before California wine making was even a blip on the screen. These vines that are sometimes thicker than a mans thigh and produce only a single bunch of grapes, perhaps 2 or 3 at most. It can take 3 or even four vine to produce a single bottle of wine! These are the ones that are included in the worlds most sought after wines, The wines that are other wordly... magical wines that defy proper description.

Does the term "Old Vine" really mean something?

Sometimes it is almost as much marketing as it is important but in some cases, in proper context, it means much, much more!

-Cheers

Friday, January 22, 2016

Beer Tasting Jan 22 from 4 - 7pm

Your Host today is
Ross from Sierra Nevada


Barrel Aged Big Foot 750ml... $17.69
Moderate aromas of toasted oak and vanilla are present in the nose along with hints of caramel malts. Flavors imparted by the whiskey barrel aging, except that the hops are a bit stronger and lend a light amount of bitterness and slight hints of pine resin.

Ovila Barrel Aged 750ml...$17.49
A complex blend of caramel-like malt flavors with notes of black cherry and vanilla

Narwhal Barrel Aged 750ml...$17.99
Black as midnight, this intense stout is incredibly complex with notes of dark chocolate, rich roasted grains, and espresso seamlessly blended with hints of vanilla and toasted coconut with a slight touch of honey from aging in the oak spirit casks.

The seasonality of wine drinking?...

The east coast is preparing for the first major snowstorm of the year and a part of that readiness is to break out the rock salt and start up the snow blower for the first time in 9 months. The next step is to stock up on essentials like firewood, bread, milk and of course a trip to your local package store for a bottle (or twelve) of wine, beer or other favorite adult beverage.

Through the years we have gotten to see that the type of wines selected while getting ready for an impending blizzard are very different from those that are chosen when a hurricane is getting ready to bear down on us. The primary difference being that when it is colder weather people tend towards red and warmer weather brings requests for whites.

At least that is what history has dictated.

A couple of days ago a visit from Christelle (former Harry's mainstay on our wine staff) started a conversation that had me wondering about the actual seasonality of wines and the explosion in popularity of Rosé. If you read last weeks blog post you will remember the prediction of even more popularity in the category as the 2015 vintage makes the scene a bit later this year. She and I talked about a recent outing she had and her choice to have a glass of Rosé rather than red was the right choice even though the temperature outside was down below freezing. She simply wanted a glass of wine that she would enjoy with her food and the versatility of these little beauties made a seemingly unusual choice and easy one.

Her selection was not as surprising as it would have been just a few years ago and since Rosé does balance somewhere between red and white, it has become, or at least is becoming, an all weather favorite for many. Is it as simple as the warm weather patterns that we have experienced this year? I don't think so... This past year when or display was broken down, the number of choices remained around 50 and since has dwindled a bit but consumer demand has dictated that we keep a substantial selection even as the colder weather has rolled in these past couple weeks.

While the predominate call as people get their storm supplies is a blood thickening California Cab or Argentine Mablec to sit with by the fire as Mother Nature does her damage, I do expect some "unusual" requests for the pink stuff as it continues to defy its categorization as a summer quaff.

For such a pretty and delicate wine, Rosé certainly does have some moxy and continues to broaden its appeal for many sippers of these ethereal beauties. When you stop by for your supplies today, consider taking the bold step of adding one to your own list of essentials for the storm.

-Cheers!

Saturday, January 16, 2016

Wine Tasting - Saturday Jan 16 1-4pm



Harry's Staff Wine Tasting with
 Jamie McGauren


Jamie Joined the Harry’s staff April of 2015. He brings with him knowledge of wine, spirits, beer and cocktails from his ten years of experience in the restaurant industry. Since joining the harry’s team, he has gained interest in the diverse regions and varietals of Italy. With a solid foundation, he is always looking to find something new!



Pecchenino Dogliani Siri D'Jermu 2013...$24.99 
The single vineyard wine is made from Dolcetto cultivated on 12 acres on the northern edge of Dolgliani. Dolcetto carefully hand selected is then fermented using only natural yeasts, enhancing the strong personality of the final wine. In addition to its ripe fruit nose, Siri d’jermu has the deep color characteristic of this appellation.

Terre Di Trinci Montefalco Sagratino 2008...$17.99
 

A ruby red, intense color, this wine is rich and persistent to the nose. It shows a play of small wild berries and light spice to the palate. Full and robust, it is deep and velvety in the mouth. For current drinking you should breathe this wine for a couple of hours before pouring, or it will easily age for another 5 to 10 years or more.

Friday, January 15, 2016

Beer Tasting Jan 8 from 4 - 7pm

Your Host today is
Julian From Stony Creek Brewing Co.

 
Snow Hole 6pk...$10.99
Our Double Red, with its malty notes of caramel and dark sugar, is complemented perfectly by intense citrus and spicy hops.
 
Cranky I.P.A 6pk...$9.49
Assertive hop character enhanced by a smooth malt backbone are what define this IPA. Cranky™ showcases citrus and tropical fruit hops balanced by notes of black pepper and pine.
 
Little Cranky I.P.A 6pk...$9.49
This Session IPA has it all. Lemon Drop and Bravo hops lend a fruity hop complexity with Lemon and Orange Highlights
 
Dock Time 6pk...$9.49
Rich as it is remarkably smooth, you’ll taste a solid dose of rye that boasts a spicy, yet clean, dry finish. Fresh sterling hops create harmony with the malt and offer subtle herbal and citrus notes

Trends in Wine, Beer & Spirits for 2016

Since the turn of the century there has been a great deal of change in the wine, beer and spirits industry. 2016 looks to keep on this trend as consumers continue to expand their horizons and try new things. Perhaps the hottest of these categories is the world of craft beer. It seems that a new brewery opens in our state about once every quarter and the portfolios of our distribution houses are expanding at a tremendous rate. There is a seemingly endless hunger, or thirst in this case, for the next new brew.

This generation of twenty somethings has turned the establishment on its ear with their taste for "good beer" and the generations of beer drinkers that precede it are following the lead. Back yard and holiday parties are replacing the half keg of Bud Light with a couple of logs of seasonal selections or cooler full of mixed styles. The "mixed six" and variety packs are popular as consumers quench their thirst with a more experimental approach to their suds consumption. This has left Anheuser Busch and MillerCoors scrambling to keep up and in 2016 we expect to see customers continue to support small local breweries while the giants either try to buy them up or introduce brands that appear to be small and crafty.

Another very hot trend is Brown!
Bourbon and Scotch along with the emerging Aged Rum and craft Tequila categories are on fire. The problem will continue to be supply and demand. The sudden demand for these spirits which can sometimes take as many as two decades to produce is making the job of catching up nearly impossible and that is especially in the world of fine Scotches. This category is also going away from the established names like Johnnie Walker and Old Grandad while single malts and craft bourbons take center stage. Look for the "non age statement" single malts to be more relevant in the scotch world as they blend a bit of their older stocks with younger whiskey to meet demand. Experimental woods like Sherry, Port, and Cognac barrels are being used to help the younger whiskeys show some dimension that is historically achieved by laying them down to let father time work his magic.

Bourbon is running into the same issue that Scotch is but this part of the industry has a key advantage... Time. While single malt Scotch takes 10-20 years or longer to reach it optimal drinking window, Bourbon is at its best between the ages of 5 & 15. This is a huge advantage and keeps the pricing competitive which is very big. A bottle of a national brand like Elijah Craig Bourbon 12yr has a price in the mid thirties while Balvenie Doublewood 12yr Scotch is nearly double the cost. That is a huge advantage and offers people the option of experimenting just like in the craft beer world. Consumers can take home a few different bottles to find their own personal favorite. Look for Scotch to continue to experiment while Bourbon leads the "Brown" category.

Sipping Tequila and Aged Rum are poised to control the warmer weather as spring and summer roll in and small batch Gin will also gain more space on retail shelves while Vodka with its endless flavors continue to be less relevant, especially the "big brands".

Lets switch our attention to the wine world and the Rosé category first. If your store doesn't offer at least 40-50 selections this spring and summer, you need to find another place to shop. We topped out at more than 200 selections last year and they all sold well. People are not married to a particular label in any category and this one is no different. A mixed case of Rosé is the rule rather than the exception in 2016 and the trend will carry over to the larger category of wine in general. Our customers are open minded and putting their faith in us more and more as time marches forward. Give us a framework to begin, "I like Italian", "Lighter bodied please" or "What do you love right now" then give us a price range and we are off to customize a selection that is just right for YOU.

The openness of consumers in our industry is refreshing and the trends toward more balanced wines by winemakers around the world, lower alcohol, better acidity, and brighter fruit will stay on trend as we see it. This year will see more experimenting with lesser known varietals and smaller winemakers that offer a more "hands off" approach. Look for responsible wine making with more unmanipulated grapes and less sulphites to continue to increase in popularity. People are tired of "Big box" brands and love the idea of discovering this seasons offerings.

-Cheers

Saturday, January 9, 2016

Wine Tasting - Saturday Jan 9 1-4pm

Harry's Staff Wine Tasting with Alicia Berger
     
  Alicia Joined the Harry's team this past October after relocating to the east coast. Her background includes working for boutique wine shops, representing the portfolios of both a regional distributor and national importer of fine wines and traveling world wide tasting and visiting wineries. When she is not drinking wine from her family's home in the Beaujolais region of France, she is typically searching for the other great values from the old world.


Romain Chamiot Apremont 2014...$17.99Aromatic with scents of the orchard and a slight perfume of white lilies; flavors of stone fruits, apricot skin, white donut peaches, dry fruit flesh and echoes of citrus. The wine is soft and creamy but has great acidity and freshness and an amazing texture. The low alcohol is a joy, letting the softness of the wine give way to a long, brisk finish.

Le Meurger Bourgogne Pinot Noir 2012...$17.99
Dark ruby in color, this wine reveals tea, tobacco, black fruits and herbs on the nose. The mouth feel is lighter bodied with round, soft tannins that highlight the tobacco elements.

Friday, January 8, 2016

Beer Tasting Jan 8 from 4 - 7pm


Your Host:
Rick Rock 

Kelso Industrial I.P.A..$9.29 4pkcan
Intense tropical fruit, malty with a bone dry finish.

Kelso Pilsner...$9.29 4pkcan
Floral nose with a slightly sweet taste, dry finish.

Kelso Nut Brown Lager...$9.29 4pkcan
Full malt flavor with a spicy hop background and a clean, crisp finish.

Vintage 2015 will be remembered fondly


   The calendar has just flipped to 2016 as we begin a new year and yet we are looking forward to 2015, or at least the 2015 vintage. Early reports are beginning to give us insight to what the harvest has yielded in the worlds great wine regions. Virtually every European wine region is buzzing about the quality of fruit produced in 2015 and one report after another leads us to believe that the year we just left behind will be talked about long into the future.

When was the last time that there was a buzz about Beaujolais Nouveau for example? Go back 20 or so years and it was the hottest wine out there as it landed in New York fresh off the Concord (now also long retired) just in time for Thanksgiving. Wine shops were gobbling it up and sending it out to their eager customers by the case load and everyone in the know was serving with their turkey and sides. With the world getting smaller and more regions and the american market getting a taste for the finer wines from around the world the Nouveau craze has faded but this year it saw a bit of a resurgence as reports of the 2015 vintage and the quality of the fruit emerging was so good. It will not likely ever be the "must have" wine for our annual turkey day celebrations again but it did see an increase in sales this year and it gave us our first peek at what we are in store for. From our point of view its class was well represented.

The hottest trend in wine, Rosé, is likely to give most consumers their first true look at the vintage once the cold weather of winter passes and the warmer weather, that seems so far away right now, has people looking for their Rosé glass somewhere around Mother's day. Our guess is that the red hot category will continue to explode with what is expected to be a season filled with great offerings. The warmer weather and great quality is likely to turn even the staunchest critics of the category into believers. Fear not burly men, as the Charles & Charles bumper sticker says "Yes, you can drink Rosé and still be a bad a**"

The best news is that even as we look in the rear view mirror at 2015 it still has a long road ahead of it. The truth is that this will be just the beginning of the road for the vintage and we can look forward to what is has produced for many years to come. Some of the worlds great wines such as Bordeaux, Brunello, and Barolo will rest comfortably in barrels for 4-5 more years before being re-introduced to us and even then they will just be babies.


Long live 2015!

_Cheers

Saturday, January 2, 2016

Wine Tasting - Saturday Jan 2 1-4pm

Harry's Staff Wine Tasting with Angel Rivera.
 


   Angel joined the Harry's staff with 8 years of retail experience under his belt, working at and for a few other liquor stores along with a brief stint on the wholesale side of the industry. His desire to make a career in this industry has fueled his efforts to soak up as much knowledge as he can in the wine world. He continually is asking questions and dipping into the experiences of other, more tenured member's of Harry's wine staff. His current enthusiasm is for Pinot Noir and understanding its many nuances.





Cascina Radice Gavi 2014...$12.99
This wine sparkles green with a straw yellow color.  The nose is delicate with essence of fresh fruit, and it has a clean, dry mouth feel with herbal flavors and a smooth texture

Castiglion Del Bosco Rosso Di Montalcino 2012...$21.99
Offering a combination of richness,and elegance this red offers black cherry, black currant, bitter chocolate and spice and tobacco notes.


Happy New Year 2016!

We would first like to count our blessings for a successful 2015 and offer our thanks to all of the Harry's patrons that helped us to get there. All year and especially in the holiday season, we are reminded that our clientele is made up of some very, very nice people. Harry's was built on customer service and a knowledgeable staff and we are reminded time and again through the course of the year that the people that come through our doors do it for just those reasons.

Even with the hustle and bustle of the holiday season when seemingly everyone's stress level is high and exhaustion has set in on our staff and customers alike, there is a genuine feeling of good will and joy in the air. People are courteous and kind and exude a real Norman Rockwell, Christmas in New England spirit.

Now that the calendar has flipped to the new year, we have some time to look back and it makes us smile to know that we are surrounded by a committed staff equaled only by the customers that come through the door. Thank you to all of the people that came in to shop with us in 2015, to share a story of their first experience so many years ago, or to introduce themselves as a new member of our community. We look forward to the changes and challenges that 2016 will bring while we reminisce about the customers that have been coming for decades along with the newer ones that we have been introduced to us in the more recent past.

We are glad to share our store with you and offer our sincere thanks for your patronage.

Cheers!

William, Patrick, Scott, and all of our staff.