Traveling to Spain with Len (The Wine Tutor) Gulino through pictures

Our Wine school teacher, Len Gulino is currently brushing up on Spain for our upcoming fall semester and what better way to do it than spending some time face to face with some of the country's winemakers and taking in their prospective on what they do so well. 

You will see that len not only enjoys the wines but also the food and culture that is attached to it. We are confident that looking through his experiences will motivate some of our followers to start planning their own visit. i know we are!

-Cheers!

Highly prized tuna belly sushi (ventresca).  One of the 8 courses of the all-blue-fin-tuna-dinner at Restaurante El Campero in Barbate, Spain.

The nets of the Almadraba, a 4000 year old method invented by the Phoenicians to catch blue fin tuna close to shore during their annual spring migration from the cold waters of the north Atlantic to the warm waters of the Mediterranean to spawn.

One of the colorful, planted rooftops that can be seen throughout the Casbah in Tangiers, Morocco.

A very colorful spice stall in the Casbah.

Len plays a tune with the house band during lunch in the Casbah.

Master Sommelier Virginia Philip (a Johnson and Wales schoolmate/friend of William Miller) presenting info on the wines we will be having with our self-cooked lunch in Vejer, Spain.  In the background are cooking school owner Annie B. and her assistant, Pepi.

Master Chef graduating class with winning entry:  Sticky Orange and Lemon Cake

Bodegas La Gitana in San Lucar, one of the 3 sherry triangle towns.  U.S. marketing manager, Miquel, is drawing 30 year Amontillado sherry from a barrel with the age old tool called a venecia, and then pouring into the glass.

Sitting and tasting among the casks of 30 and 40 year old Amontillado and Oloroso in the dark, cool cellar on a hot day in southern Spain - Magic!

Virginia, Miquel, and Len having a fond farewell photo together.

Tutto Pasta celebrates "May Day" and we're joining the fun!

David and Andrew are helping to celebrate Italy's May Day and Harry's along with Fairfield Cheese Company are joining in the fun. This Saturday we invite you to stock up on great food and wine for your own celebration of Italy's tradition of welcoming spring. Each year, all across Italy May 1st is a holiday with festivals, food, wine and flowers and the brothers Tavolacci are bringing the celebration state side.

We will be joining them in their shop from 1-4pm and we'll be pouring some Italian wines, Fairfield Cheese will have cheeses crafted in Italy and the brothers will be showing off some of their favorite recipes. 

Come join us, pick up supplies for your own May Day celebrations, and remind yourself why we say "Harry's Corner, Your one stop destination for great taste!"  

Here is the press release...

TUTTO PASTA will hold its first annual traditional Italian May Day Spring Open House Festival Event Saturday April 30, 2016 from 1pm – 4pm at Tutto Pasta, 2126 Post Road, Harry’s Corner, in Fairfield.

The community is invited to come and celebrate one of Italy’s most popular public holidays and festivals which highlights spring; flowers, food and wine.  Tutto Pasta and its co-owner, Executive Chef, Andrew Tavolacci use only the finest ingredients in every artisan batch made daily in house from scratch; pastas, ravioli, sauces, meatballs, pesto, appetizers, fish, soups and more.  Tutto’s handmade products are often certified and organic, are preservative, cornstarch and additive free and are made fresh daily to maintain quality and freshness. 

 Joining in this not to be missed celebration to be held in Tutto Pasta’s Shop is the FAIRFIELD CHEESE COMPANY, 2090 Post Road, which will be offering numerous delicious complimentary Italian cheese pairings and HARRYS WINE & LIQUOR MARKET, 2094 Post Road, which will be holding a complimentary Italian WINE TASTING. Tutto Pasta will feature an array of their most popular Italian gourmet samplings for visitors to enjoy throughout the celebratory open house Festival. Each of the three participating venues will be on hand to answer questions and to make suggestions.

 Tutto Pasta also holds in-house private dinner (birthday, holiday, girls night out) parties in their state of the art shop, offers full-service  catering, gourmet meals to go, carries many gift items imported from Italy, is environmentally sensitive, and all products not sold are donated to local food banks. Venire un venite tutti!  For more information visit: www.tuttopastact.com.

Super Savings for the Big Game!

Wine Tasting - Saturday 1-4, July 11

Your Host:
Joanne Davis
Winebow


Fontsainte Gris de Gris Rosé 2014 . . . $14.99
The wine pours a bright salmon color and has soft aromas of strawberries and cherries.  The palate offers fresh flavors of strawberries and cranberries that mingle with traces of minerality. Has healthy acidity and a refreshing finish.

Claude Riffault Sancerre "les Boucauds" 2014 . . . $24.99
On the nose, the wine reveals aromas of white fleshed fruit and citrus. The generosity of the soil has resulted in a wine that is full-bodied on the palate. The fine minerality and acidity gives the wine freshness.

 Rombauer Chardonnay 2013 . . . $36.99 Wine Spectator - 93 points
A creamy-textured, charming style that’s easy to drink yet is deceptively complex and layered, with a mix of vanilla-scented oak and vibrant peach, nectarine, honeydew and apricot flavors. Long on the finish.

Kermit Lynch Cotes du Rhone Red 2013 . . . $13.99
On the nose the wine shows rose petal, oak, dark fruit and vanilla. Lots of juicy red and dark fruits on the palate, backed up by a bit of licorice, anise and leather. A well-rounded, delicious Cotes du Rhone!

EXTRA SATURDAY TASTING 4:30pm-7:30pm
Veuve Clicquot Champagne

Brut NV . . . $43.99
Well-knit and balanced, with vibrant acidity framing hints of blackberry, white cherry, biscuit, honey and candied lemon zest. Offers a lightly smoky finish.  
Wine Spectator 90 points

Brut Rosé NV . . . $69.99
This seems drier than its stablemate, the famous Yellow Label, and is the better for it. There is an urgent freshness here, driven by red currants and tight plum skin flavors. It is lively but full in the mouth, and shows just the right bottle age.  
Wine Enthusist 91 points

Let's get this party started! Fun ideas...

Summer 2015 offers a great deal of party opportunities and with everyone trying to figure out a way to make their gathering stand out and be the hit of the summer, there is quite a bit of Googling, and swapping of ideas through social media. We thought it would be fun to share some of our own ideas on ways to kick your gathering into high gear.

Consider this:

Start your party off with bubbles!
Something as simple as inexpensive Cava or Prosecco can set the stage. You can also pour a California sparkler or slide all the way up to the top of the market with a vintage Champagne if you prefer and your wallet can handle it, but the point is that bubbles are fun! Sparkling wine is refreshing and it puts people in a celebratory mood. Use the first half hour to an hour of your party to meet and greet your guests as they arrive and toast a fun evening ahead. Put out some light snacks (sparkling wine pairs great with a broad spectrum of foods) and then have a couple of extra bottles on hand for those that want to stick with it throughout the party as others opt to put down this glass in exchange for the next offering.

Rosé is the way!
In recent years Rosé has become a "go to" summer wine. They are very in vogue and more and more people are jumping on board with this fast growing trend. Use it as an addition to you wine choices for your guests and offer a red, a white and a rosé. Our guess is that if your party like many in our area, you will see great deal of interest in the wine with the ethereal pink hue.
Here is an idea... A Rosé party! Pick up a dozen or more rosés from different producers and areas around the globe, throw in a sparkler or two and mix it up. No two bottles are the same, I try this one and you try that one, everyone just enjoys tasting something new with each glass that they enjoy. Pour small amounts in each glass and keep things exciting by offering different types of foods from cheeses and salads to seafood and selections from the grill. Have your caterer make a giant Paella as the centerpiece if you like and really take it to the next level. The point is that Rosé is both chic and simple. They evoke a sense of elegance and are a wonderful dinner wine but also the perfect accompaniment to a simple picnic.

Txakolina (pronounced Chocolie) steals the show!
This is a great addition or centerpiece to your summer party and just like the previous suggestions adds a sense of fun. For those that have never heard of this wine, it is "The" wine of Spain's San Sebastian area and it is served in virtually every Tapas bar across the region. Low in alcohol with bright acidity and a perfect pairing with so many foods, this one will get everyone's attention! Why? Just look at how it is served (see picture). The traditional pouring method is to hold the wine glass down low and pour it from way up high to force air into the wine and put a mousse on top which wakes the wine up and keeps everyone ooohing and ahhing while they watch. You will need a designated "pourer" for this one to keep the spillage to a minimum but once you get the hang of it (very easy) the party will quickly move to the realm of memorable.

Signature cocktail to seal the deal!
With so many mixologists out there mixing things up in our local bars and restaurants, there are ideas everywhere. Try adding a "Blueberry smash" or maybe a "Cucumber Lemonade" to the drinks menu. These eye-popping drinks are leaving the Kir Royale of yesteryear in the rearview mirror. Go to your local Farmer's Market and see what is in season then Google recipes on your phone while you consider what local ingredients to will make your party stand out from the rest. Need some other cool ideas? Every Saturday for the rest of the summer we will be adding a signature cocktail tasting to our weekend from 4-7pm at the store. Let us help you to find the next great thing.

It is summer 2015 people, let's have some fun!

Bubbles, A Spicey mixer, & 2 Craft Spirits. Tastings begin at 1PM

2 Tastings 1-4pm

Featuring:  

Joseph Rebecco
Joseph's Virgin Mary mix . . . $8.99 32oz
Owner and "concotor" Joseph Rebecco joins us to taste his legendary and locally made Bloody Mary mix. His dream, decades in the making is coming true. Joseph describes himself as a temporarily unemployed bartender after he politely refused to share his recipe with the owner of the establishment where he worked. Now, self employed, he shares his infamous concoction with you. Perfect for Mother's day brunch!

 


Matthieu Luneau
Besserat de Bellefon Champagne 

Brut NV . . . $39.99
The color is a pure, bright straw yellow with copper glints. The delicate, lingering froth forms a fine creamy ring. Open on the nose. The first expression is of floral aromas and notes of dried flowers. The aromatic range reveals fruitier fragrances such as white peach and Mirabelle plum. Notes of hazelnut and praline develop at the finish.The attack is fresh and strong, then the wine reveals its full roundness, structure and smoothness. Notes of fresh fruit, apricot, pineapple and vineyard peach. The long, racy finish promises a bright future for this elegant, classy wine. 

Blanc de Blanc NV . . . $45.99The color is a supremely pure, bright yellow. The froth is composed of light bubbles which leave a moderate ring.The nose is intense, with fresh citrus notes blending harmoniously with floral notes (honeysuckle and acacia) and toasted aromas. A structured and ample mouthfeel. The minerality of Chardonnay blends superbly with the hints of dried fruit (apricot) and honeyed notes. The finish is fresh, lingering and light.

Brut Rose NV . . . $49.99
The color is pink with salmon glints. Fine, light bubbles form a creamy ring of froth.The nose is generous, intense and sophisticated and strongly marked by summer berry fruits (wild strawberries). It evokes an impression of jelly, redcurrant and almond. Notes of linden and hawthorn. The attack is tangy, with good volume in the mouth. There are again notes of summer berry fruits (blackberry and black currants). The finish is generous and delicately spicy.

Vintage 2002 . . . $59.99
It is deep yellow in color with golden glints. It produces delicate, abundant bubbles.A highly expressive nose. Its complexity springs from its notes of ripe fruit (pear, quince) and fruit jelly. The range of grilled and toasted fragrances appears next, giving way to notes of menthol and spices (ginger, cinnamon and anise). The attack demonstrates great generosity, with remarkable power and richness. The finish is fruity (with a predominance of yellow-fleshed fruit such as Mirabelle plums), generous and lingering.


2 more Tastings 4-7pm

Featuring:

Michael Judge
Greenhook Ginsmiths . . . $33.99 
Straight from Greenpoint Brooklynn comes a unique and delicious craft Gin made from New York Wheat, Tuscan Jumiper, Coriander, Chamomile, Elderflower, Citrus, Thai Blue Ginger, Ceylon Cinnamon, Orris Rott, and Elderberry. Wonderfully crafted and perhaps better presented by Michael himself. If you haven't met him yet, it is a treat!


Andrew Pite
Broken Shed Vodka . . . $31.99 

Andrew is showing off his New Zealand Vodka which is Gluten and Sugar-free. Made from perhaps the purest water on earth and free of any additives. Taste for yourself why local owner, Andrew Pite got involved with this Spirit from the other side of the world!

WINE DINNER: Chateau D'Eclans Rose Dinner Tue, May 19th 2015 7pm

Chateau D’Esclans Rosé Dinner
Special Guest - Owner, Sacha Lichine

Tuesday, May 19th at 7:00pm
$69 plus tax and gratuity
55º Restaurant, Fairfeild

Chateau d’Esclans is located on an exceptional site, on elevated land near the Gorges de Pennafort, twenty five kilometers northwest of the ancient Roman city of Frejus on the Mediterranean coast.The primary grape grown on the property is Grenache followed by Vermentino. It would be hard to believe that there is anyone out there that would not enjoy the mouth-watering flavors these outstanding wines possess. So come share the joy of summer, as we taste these beautiful wines!

Event Menu 

Soft shell crab with lemon aioli

Whispering Angel 2014

Pea-corn ravioli with brown butter

Chateau D’Esclans 2014

Seared scallops with roasted seasonal vegetables
Les Clans 2013

Lamb loin with fava beans and corn relish

Garrus 2013

Strawberry Sabayon

Whispering Angel 2014

RSVP 

55^o Restaurant∙ 55 Miller Street, Fairfield∙ (203) 256-0099

info@55winebar.com ∙www.55winebar.com

Wine Tasting 1-4pm & Kentuck Derby Mint Julep Tasting 2-5pm - Saturday , May 2

Your Host: 
Richard Zenick
Monsieur Touton Selection

Montaud Rosé 2014 . . . $10.99
A lovely peachy-orange colored blush which shows scents of ripe melons, citrus and ripe strawberries. The flavors are light and fruity with brisk acidity
L'opale St. Tropez Rosé 2014 . . . $12.99
A fresh, pleasant and most agreeable wine with good character. It has a pale pink color with gray highlights, a very delicate nose which hints of spring wild flowers. On the palate, this wine is gives off citrus like aromas reminiscent of freshly picked lemons.
Monsalaia Toscana Red 2010 . . . $11.99
Ruby red color tending to garnet with ageing. Aromas of Fruitiness with notes of cherries and white chocolate. On the palate great complexity, dry, warm with balsamic finish.
Pauillac 2010 . . . $29.99
The nose is distinguished by a bouquet of blackcurrant, violet, vanilla and cinnamon. In the palate, the tannins appear mature and melted, revealing a strong and affirmed structure, a surprising suppleness, perfect harmony and long persistency. The wine is seductive when young without prejudicing its longevity. Enjoy now and up to 20 years.

 Mint Julep Tasting

Featuring:
Woodford Reserve Bourbon  $31.99 750ml
Woodford Reserve isn’t manufactured, it’s crafted in small batches. This artisanal process allows us to craft it at all five sources of bourbon flavor giving it its distinct taste and crisp, clean finish.

Recipe:

2 oz Woodford Reserve® bourbon whiskey
1 oz water
1 tspor cube white sugar
4 fresh mint sprig

Muddle 3 mint sprigs, sugar and water in bottom of Julep cup or highball glass and fill with crushed ice. Fill with bourbon, stir. Dust 4th mint sprig with powdered sugar for garnish. Serve with straw.

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 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

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.