Author Archives: Stephanie Clark

Last Minute Thanksgiving Wine and Beer Guide

With Thanksgiving just days away find out what our Noe Valley team at PlumpJack Wine & Spirits will be drinking with their turkey feast in this last minute Thanksgiving wine and beer guide.


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Molly’s Thanksgiving Beer Recommendations:

Almanac’s Dogpatch Grand Cru
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A bold, robust sour aged in red wine barrels for over a year with a blend Zinfandel, Syrah, Tannat, Petite Sirah, and Tempranillo grapes to create an intricately vinous, tannic, and exceptionally original brew. This elegant beer brings tannic red wine notes with tart, sour yeast components. Perfect with cranberry sauce.

Almanac’s Farmers Reserve Grand Cru
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Almanac’s Farmers Reserve was brewed as an ode to delicate and aromatic white wines. California-grown Muscat Blanc grapes were added to an imperial version of their sour blonde ale then aged in white wine barrels for over a year. Try this for a celebratory toast or a before dinner treat.

Firestone Walkers Velvet Merlin

Velvet Merlin oatmeal stout is the perfect beer to go with your Thanksgiving dessert. Rich chocolate and roasted coffee notes will complement the end of a delicious meal!

Stephanie’s Thanksgiving Wine Recommendations:
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Broc Cellars Love Red 2014

A light bodied red blend of Carignan, Valdigui, and Syrah this loveable red is perfect for the Thanksgiving dinner table. With notes of bright red fruits, wild flowers, and hints of earth and dried herbs this is sure to become a new favorite for the Thanksgiving dinner table. vc
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Robert Sinskey Pinot Gris 2012

With aromas and flavors of melon, ginger-spiced pear, almond and apple blossom this vibrant wine is a worthy dinner companion. Weighty on the mid-palate it is more than capable of holding its own amongst all the flavors a thanksgiving meal has to offer.

Elio’s Thanksgiving Wine Recommendations:
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Nusserhof Lagrien Riserva 2009
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I love this producer and the job that he does with Lagrein, an indigenous grape varietal from Alto Adige. Elegance, light tannins, a gentle spiciness and fresh acidity makes a perfect match for a turkey dinner and the works. Earthy stuffing with mushrooms and chestnuts, cranberry sauce and gravy will heavenly sing with this wine!
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San Fereolo, Coste di Riavolo, Langhe Bianco, 2011
This white wine comes from Piedmont. A blend of two varietals not very usual for this region, Riesling and Gewürztraminer, makes for a wine with kaleidoscopic aromatic nuances and a rich fruit palette. Apricot, lychee and passion fruits mixed with mineral notes making this wine an excellent companion for pumpkin dishes from soups to pies, as well as with crab (sorry no Dungeness this year!) and lobster biscuits.

BOM Club Tasting Notes: October 2015

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PlumpJack Wine & Spirits brings you the beer club tasting notes for October. This month, we’re taking a quick break from beer to feature two apple ciders. Dupont’s is a traditional Norman cider (as in Normandy, France) with protected designation of origin status. The second bottle, West County’s Redfield, is a rose-hued varietal cider from the New World (Western Mass., on the Vermont border, to be exact). Each is a delicious sip of the orchard and a great partner at the autumn dinner table.nike free run sale

Cheers!

Rich Higgins, Master Cicerone


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Cidre Bouché Brut de Normandie 2014 Domaine Dupont, Victot-Pontfol, Normandy, France 5.5% ABV
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The Norman countryside is filled with dairy cows, rolling pasture, and orchards full of apple and pear trees. For centuries, farmers have been making ciders and perries from the fruit and pairing it with dishes full of cheese and cream. Calvados and Pays d’Auge are two sub-regions of central Normandy, and both are famous also for their apple and pear brandies, known collectively as Calvados, distilled from cider and perry. The French government has recognized the cider from this green, fertile region of France as having tradition, terroir, and quality, and has protected its heritage and future with an AOC — appellation d’origine controllee — to regulate its production and promote its uniqueness. Etienne Dupont was one of the principal boosters of the AOC designation
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has been producing ciders and Calvados under the guidance of a Dupont family member since 1887. They grow 13 varieties of apples, categorizing each as either bitter, bittersweet, sweet, or acid. They celebrate Pays d’Auge terroir, describing the area’s soil as nutrient-poor and full of chalk, clay, and marl, which produces small, intense fruit. (More generous soil would yield bigger, less-concentrated fruit filled with water.) Cidre Bouché Brut de Normandie is the producer’s entry-level cider, a tasty, quaffable, sparkling cider. They also produce cider aged in oak, fortified sweet ciders, and Calvados. For the Brut de Normandie, they harvest and press estate-grown apples, then make a blend that is 80% juice from “bittersweet” apples and 20% juice from “acid” (sour) apples. In another nod to terroir, they ferment the juice with indigenous yeasts; that is, the yeast or “bloom” that naturally resides on the apple skins. After fermentation, they bottle-condition the cider, bottling it with live yeast that will produce the carbonation and more fermentation flavors directly inside the bottle. In French, bouchon means “cork,” and cidre bouché refers to this cider that is “corked” or “under cork.” The combination of live yeast in the bottle, the cork packaging, and single-vintage dating (2014, in our case), allows for the cider to age, mellow, and cellar, attaining a slightly damp, musty, leathery note that is complex and très français. (French farmhouse beers, or bières de garde, are known for this character, as well.) The cider drinks with complexity but accessibility. It has residual sweetness — about 5% apple fructose by weight — which the Duponts liken to the apple-y, caramelly flavors of another local specialty: the baked apple dessert called tarte tatin.
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Cidre Bouché Brut de Normandie pours a rich honey yellow beneath a tempest of frothy white foam. The initial foam subsides, but a persistent stream of perlage continues to bubble forth. Scents of fruit, flowers, and bread rise from the glass: a Norman bouquet of baked apple, anise, meyer lemon, and bready, yeasty sparkling wine. The palate is off-dry, offering a pleasant nectar sweetness that softens the apples’ acidity and slight bitterness as well as the carbonation’s tingle. The French prize the flavor of noyaux, the meaty nut at the center of an apricot pit; this cider exhibits flavors of noyaux and bread dough from the wisps of spent yeast and apple lees residing at the bottom of the bottle. Slight dampness and mustiness show a bit of this cider’s age. Rather than showing bracing, vibrant apple freshness, this bottle has mellowed and gained complexity with age. Subtle tannins linger on the tongue, offering a structure and astringency that beg for another sip of this enjoyable cider. Pair it at the start of a meal with charcuterie and cheese — the more French and Norman the better, to appreciate the terroir: rabbit rillettes, pâte de campagne, good Camembert, Pont l’Evêque, etc. The Normans cook with cider, too, enjoying it in cidery cream sauces to accompany chicken or seafood. Sautéing some skin-on chicken in butter and shallots, then deglazing the pan with cider and simmering with some cream and fresh thyme would be a simple, delicious partner for a glass of Dupont cidre.
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Redfield Cider West County Cider, Colrain, Massachusetts, United States 6.6% ABV  
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Move a family of Northern California winemakers to the Berkshire mountains, and you get a family with a love of the land and a passion for flavor, along with a thirst for grapes that can’t be quenched. Missing their vineyard, the Terry and Judith Maloney, along with their son, Field, got some tips from their rural neighbors and tried their hand at fermenting apples into cider. From their first harvest in 1972, they were hooked, and by 1984, they made their first commercial sales. Legally registered as a winery, these cider revivalists claim to be the first US winery to specialize in hard cider.
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Their orchards have expanded in the ensuing years, and now with 1400 apple trees, they produce a handful of varietal ciders that they ferment and bottle in their farmhouse cellar. A varietal cider, just like a varietal wine, is a cider made from a single apple variety, showcasing all the nuances of that apple. Most cideries make blends, using the juice of several different apples to get tannic structure from one, fermentable sugars from another, bright acidity from yet another, and a variety of flavors from all of them. Most cider apples, as opposed to table apples that you eat out-of-hand, are too tannic and sour to be enjoyable when eaten. They can make for great cider, when allowed to ferment and age properly, which shows the cider maker’s skill. Redfield is an apple variety that is known in the cider world for its crimson-colored flesh, searing acidity, and bold tannins — pretty to look at it, terrible to eat, and a challenge to turn into a varietal cider. Developed in New York state in 1938, the apple is a cross between a Wolf River Apple and a Niedzwetzskayana Red Crabapple. (Obviously.)

The Maloneys make two different Redfield ciders: a Redfield varietal and a Redfield/Golden Delicious blend that’s 75% Redfield with 25% Golden Delicious; evidently, some drinkers find the Redfield to be too intense an apple to be fully tamed on its own in a bottle of cider. Your bottle of Redfield is the pure varietal, and so the Redfield’s personality (red hue, bright malic acid, firm tannins, and sweet-savory flavor) is powerfully on display in this cider. Furthermore, the Maloneys ferment it with neutral commercial yeast, rather than an indigenous yeast that might muddy the waters with its own flavors. (To taste some more of West County’s terroir, their Kingston Black varietal cider is fermented with wild yeast.) It’s not just the Redfield apple’s character that’s on display, here, but also the Maloneys’ impressive cider making skills, in order to make this Redfield so a smooth and elegant a cider, certainly not as sour and austere as some ciders can be, nor as tannic and coarse as others.
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Redfield pours an elegant salmon rose color, topped with a hint of bubbly pink lace. The delicate nose shows cut apple, persimmon, grass, and chamomile, along with sweet-savory hints of roasted carrots and winter squash. It tastes clean and pure, a perfectly apple-y, refreshing juice at first. Then more intriguing flavors of chestnut, cucumber, and blood orange chime in, intermingling with the smooth acidity and firm tannins. With its restrained carbonation and savory flavors, it has less in common with most bright, zesty ciders and instead recalls an Italian rosato wine — a negroamaro rosato, perhaps. It’s delicious, complex, and shows an alluring, romantic side of cider. Pair this with grains, mushrooms, and dairy products, allowing the cider to provide savory harmony and fruity counterpoint to the pairing. Tagliatelle with creamy-mushroom sauce and truffle (either truffle oil or the real thing — November is white truffle season, after all); squash ravioli with chestnuts and brown butter; a grilled cheese sandwich on sourdough; pizza with mozzarella, tomatoes, and good salame; or even a quesadilla with queso fresco, chicken, and cilantro would all be great partners with this cider.

 

Champagne Club Tasting Notes: October 2015

Champgane Blog Post BannerPlumpJack Wine & Spirits brings you the Champagne club tasting notes for October. This month we are showcasing two wines with very different pasts. The Lilbert-Fils domain has a centuries long history cultivating vines and making wine in Champagne, while the J-M Sélèque domain is relatively young, starting in just 1964. Lilbert-Fils is a classic Côte des Blancs champagne, while J-M Sélèque has become a leader in the organic and biodynamic movement amongst vintners in Champagne. We bring you theses two very different but very delicious wines just in time to celebrate the arrival of fall and the bounty of the season it brings with it.new balance 1

                                          A Votre Santé,
Your Friends at PlumpJack Wine & Spirits
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Champagne Lilbert-Fils Grand Cru Blanc de Blanc Brut NV

Champagne J-M Sélèque Cuvee Tradition Brut NVcurry 1

            Lilbert-Fils is a tiny Champagne house, but a very old one. The Lilbert family is another family of Champagne that has been cultivating vines in the region for centuries. Records show the family has been at it since at least 1746 and possibly longer (the oldest part of the family cellar dates back to 1712). They have been bottling their own wine for commercial sale since as early as 1907. With only 8.6 acres of vines the Lilbert’s are able to produce 30,000 bottles a year making this a difficult wine to come by.
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Bertard Lilbert and his father, Georges, currently run the estate. They make all of their wine from their own vineyards, which break down into 15 parcels all from Grand Cru villages in the Côte des Blancs. Wine-producing villages in Champagne are classified as grand cru, premier cru, or simply cru. If a producer makes a wine using only grand cru or premier cru fruit, he may use these terms on the bottle’s label, and the Lilberts’ do just that. Unlike Burgundy, where the vineyards are rated according to their quality, the quality classification in Champagne is rated according to villages. Established at the end of the 19th century, the Échelle des Crus (ladder of growth) ratings are expressed from 80% to 100%, taking into account the quality of the soil, the nature of the sub-soils and the microclimate. The 100% wines are considered to offer the highest qualitative potential and are given the status of Grand Cru. There are 17 Grand Cru villages in all of Champagne, six alone in the Côte des Blancs. The Lilberts’ own holdings in three out of those six – 10% of their vines are in Oiry, 30% in Chouilly, and 60% in Cramant.
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All Lilbert-Fils Champagnes are 100% Chardonnay and 100% Grand Cru. They produce a non-vintage blanc de blanc, made from grapes farmed from all three Grand Cru villages and comprised of two or three consecutive vintages. It is then aged on its lees for a minimum of three years and dosed with 6-8 g/l of sugar. Along with the non-vintage ‘Perle’, the house’s rarest and most sought-after wine produced from old vines sourced from all three communes, they relase a vintage wine that is only produced in the best of years. All of the wines are made in steel vats and all undergo malolactic fermentation. The bottles are riddled by hand in a deep, hand-dug chalk cellar, and the wine is disgorged the old-fashioned way (without freezing). The end result is a true connoisseurs champagne.
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The Champagne Lilbert-Fils Grand Cru Blanc de Blanc Brut is a classic Côte des Blancs with great purity and finesse and the unmistakably chalky perfume of the region. This is not a fruit forward wine. Though fruit is present (on the palate more than the nose), it is reminiscent more of a fruit tart than that of a fresh apples or pears. Aromas of flaky pastry become noticeable first, followed by baked orchard fruit. What you find in this wine is an elegant combination of chalky, silky minerals, a delicate creaminess similar to an éclair (without the chocolate), and the buttery flakiness of the best croissant you’ve ever had. This is a wine with true staying power and longevity. Enjoy it with a spread of fine aged French cheeses, accompanied by various nuts and dried fruits. It also pairs well with roasted pork tenderloin glazed in stewed apples and onions.
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Compared to the long history of the Lilbert Family, the Sélèque Family are relative newcomers to growing and producing Champagne. Henri Sélèque planted his first plots of vines in 1965 with the help of his father-in-law, Jean Bagnost. Bagnost was the president of the Pierry wine cooperative at the time. In 1974 Henri’s son Richard, joined the domain and began making Champagne after earning a degree in enology. He helped to update the winery facilities as well as expand its vineyard holdings. The third generation in the family to join the domain was Richard’s son Jean-Marc, after returning to Pierry in 2008 after internships at Chandon’s facilities in Napa Valley and in Australia’s Yarra Valley.

After spending time at larger production operations Jean-Marc had a definite idea of what he wanted to bring back to his small family domain. In 2008 he steered the estate towards organic viticulture and in 2010 he began farming biodynamically. Today 10 of the 19 acres are farmed accordingly. Jean-Marc’s goal in going organic and biodynamic has been to encourage better vine and soil health and limit the amount of ‘corrections’ needed to be made in the cellar. The goal is to let the vineyards speak for themselves. Today the grapes are in much better health and are harvested with higher acidities allowing Jean-Marc to stop the practice of introducing malolactic fermentation in barrel (low pH inhibits malo). Some wines undergo no ML, while some spontaneously undergo partial or full ML.
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What started in 1964 has today expanded to include vines growing in 36 parcels across 7 different villages producing around 5,400 cases of Champagne a year. Most of the Sélèque vines grow in the communes of Pierry and then Moussy, followed by Epernay, Mardeuil, Dizy, Vertus, and Boursault. About 60% of the vines are Chardonnay, 30% Meunier and about 10% are Pinot Noir. Jean-Marc’s unwavering dedication to quality and natural approach in the vineyards guarantee that J-M Sélèque will have just as much staying power as Lilbert-Fils.
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What the Lilbert-Fils shows in elegance and finesse, the Champagne J-M Sélèque Cuvee
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shows in vitality and playfulness. The chalky minerals, while present, are secondary here to the more spirited fruit characteristics. The Sélèque has a texture similar to the fluffiness of a cream cheese Danish and the richness to match. The nose smells like a lively mixture of lemon curd on top of piecrust, hazelnuts, almonds, and the chalky minerality coming into play to keep everything in balance. On the palate the fruit has more of a candied characteristic with a hazelnut and almond finish. A great pairing would be table full of fresh cracked Dungeness crab.

Italian Wine Club Tasting Notes: October 2015

We hope you enjoy the October Italian Wine Club tasting notes, courtesy of Elio Longobardi of PlumpJack Wine & Spirits.

Autumn is finally here with its glowing gold colors all around, and it is one of the best seasons to be in Tuscany. Between September and mid-November you can really enjoy this region and its countryside taking on a different pace. Even big cities like Florence and Siena aren’t crowded with zillions of tourists and you are able to get a glimpse of true Tuscan authenticity.new balance basketball

Talking about Toscana with all its history, art and beauty can become overwhelming. So much so, the term ‘Stendhal’ syndrome’ originated here – which is described as becoming so overwhelmed by beauty (particularly as it pertains to art) that one is overcome with rapid breathing and heart rate, dizziness and sometimes even hallucinations. Dante, Leonardo, Giotto, Michelangelo, Machiavelli, the Medici; they all came from here. This month we will journey to ‘la mia Toscana’, or my Tuscany, where I used to call home. I hope you will enjoy the trip.

Elio Longobardi, Italian Wine Specialist

PlumpJack Wine & Spirits – Noe Valley


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Toscana, a.k.a Tuscany is part of central Italy. Firenze is the regional capitol with nine provinces (Arezzo, Grosseto, Livorno, Lucca, Massa e Carrara, Pisa, Pistoia, Prato and Siena). The main economy of the region was agriculture until the 1960s, followed by what is called Boom economico (the economic and industrial expansion at the end of the 1950s). After that, many people that used to farm left for higher paying jobs in safer industries, leaving the countryside abandoned and neglected. It severely affected the wine production in the land of Sangiovese. It was not until the passionate and wealthy people from northern Italy started to rediscover Chianti that the renaissance of Tuscan wine restarted. Germans, Swiss, English and then Americans soon were buying even the most decrepit estates and bringing them back to a second life. Only a few Tuscans were able to preserve their properties, the noble Florentine families who have owned the land for centuries. Nowadays we see a more democratic distribution of the wine production, with younger farmers interested not only in the vineyards but also in agriculture other then grapes.url
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My family and I arrived in Toscana in 1960, leaving our hometown near Napoli. We left the south searching for a better life, and arrived in the countryside north of Firenze in a town called Prato. Not the fancy hilly Tuscany of many books and tourist pamphlets but a humble and active working community whose main occupation was textile production. Outside of town was an agricultural world with its rhythms and hard work ethic. The people, the food, the landscape – was all so different from where we come from. I was only four, but I distinctly remember feeling the difference and I felt in love with this region right away.
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Nowadays only a few patches of field have survived: industrial buildings and factories cover the rest. I was lucky to have witnessed the last of that agricultural world. Where my parents and I were living was mostly in the countryside, next to farmers and their land. When I wasn’t at school I was following Corrado, the old farmer, around the field or in the stable, where he had cows and pigs. I was helping carrying wheat to the combine in June and with harvest in September. Crushing grapes in the barrels on the wagons and taking them to the cellar. I still remember the smell of the must starting to ferment. The last day of the harvest there was this huge dinner with all the workers seated at this long table set in the farmyard. Great food, wine, and many stories the old farmers knew. After the ‘vendemmia’ it was time to prepare the land for the following season, so we would plow the fields. I can see the tracks of fresh soil dark, dense, almost wet and with intense smell of fresh clay.
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Now everything has changed and if I want to see a countryside that reminds me of my younger years I go toward the west side of Prato’s flatlands. Carmignano lies on the hills below the Montalbano ridge. The mountain systems divide the provinces of Prato and Pistoia from the western part of Florence province and the lower Valdarno valley toward Lucca, Pisa and Livorno.
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The hills are no less charming than those in Chianti or Val d’Orcia. The Medici family chose Poggio a Caiano and Artimino for two of their most beautiful villas for good reason. Easy to reach from Florence, clear visuals on the valley below, pleasant weather to escape the cold winter and the humid hot summer in the city. I recommend visiting if you are planning a trip to Italy, get a car and drive to those places and you sure will be rewarded with an enriched experience.

Conte Contini Bonaccossi, Trefiano, Carmignano Riserva DOCG, 2007
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The Capezzana estate was purchased by Count Alessandro Contini Bonaccossi from Marchese Niccolin in the beginning of the Twentieth century when he moved back from Spain with his family. He had made his fortune with a successful business in antique trades. Capezzana is situated in the commune of Carmignano in the province of Prato, 20 km from Florence, on the slopes of Monte Albano and close to the Tuscan-Emilian Apennines.
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The Tenuta Capezzana estate comprises 670 hectares, of which approximately 100 acres are vineyards and 140 acres olive groves. The estate is home to a Renaissance Villa with an adjacent farm, it has historic cellars beneath the complex which date to the 16th century, a modern olive mill and a huge “Vinsantaia” (where Vin Santo grapes are dried), above the cellar.  The “Tinaia” (fermentation cellar) was built in 1938 by Giovanni Michelucci, who was one of the most innovative architects of the 1900s, having designed both the Florence train station and the church of San Giovanni Battista on the Autostrada del Sole near Florence.

After the war in 1945, Count Alessandro’s son Ugo earned a degree on farm management and joined his father on pursuing excellence in wine production along with the other cultures such as olive oil, wheat and fruit trees. The Tenuta Capezzana estate is divided into three parts and incorporates more than 120 sharecropping farms, producing high quality wine and oil.  Today, Capezzana is in the almost unique position of having bottles dating back to the 1925 vintage.

Wine production in Carmignano dates back to the Etruscans and later the Roman period. Carmignano was designated in 1716 by the Grand Duke Cosimo III de’ Medici as one of the four best areas for wine growing in the Grand Duchy of Tuscany – Chianti, Pomino and Valdarno Superiore the other three. The ‘Motu proprio’ Decree and ‘Bando’ laid down precise rules for production, set out geographical boundaries and regulated trade for the wines from these areas, thereby making up the first “D.O.C.” in the world. The Carmignano wine disciplinary allowed the use of Cabernet Savignon because this varietal was introduced here by Caterina de’ Medici in the Sixtieth century when she was queen of France, and the grape is still called Uva Francesca by the old farmers.
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Trefiano Carmignano Riserva is a blend of 80% Sangiovese, 10% Uva Francesca and 10% Canaiolo. The harvest occurs between the end of September and beginning of October. All the grapes are handpicked. The initial fermentation takes places in stainless steel tanks, followed by malolactic fermentation in French oak where it ages for 16 months, followed by another 12 months in the bottle prior to release. The wine presents a rich ruby color with purple highlights. The nose offers dark fruit and spice nuances with fresh hearty notes. The palate is elegantly wrapped with ripe fruit and berries. The tannins are smooth with a long finish. Pair with Sedani alla Pratese (see recipe), grilled meat and aged cheeses.

Assolati, Dionysios, Vermentino, Toscana IGT, 2013

The Assolati estate has a different history from Capezzana. Here are the humble grandparents of Loriano Giannetti. Farmers who acquired this small property in the 1950s and through hard work and perseverance cleaned a large area covered with Mediterranean shrubs to uncover the fertile soil underneath.

Assolati is located in the hilly west side of Mount Amiata near Montenero d’Orcia, in the province of Grosseto, not far away from Montalcino, Pienza and Siena. Loriano and his family are dedicated to the vineyards as well as raising the indigenous Chianina cows, famous for their tender and exquisite meat and used for the famous Bistecca alla Fiorentina. This two inch Florentine steak is a must for meat lovers and can be eaten only in Toscana! Besides farming, the Giannetti’s are running a beautiful agriturismo in their restored casale that faces the valley below toward the Maremma. The main grape grown here is Sangiovese with a small amount of Colorino, Ciliegiolo and Cabernet for the reds, along with Vermentino and little Chardonnay for the whites.

The ‘Dionysos’ Vermentino is a simple yet beautiful wine crafted with the same care and passion dedicated to the reds. The vines are growing on mix of clay and calcareous soil that provide a nice vein of acidity and minerality to the wines. Yellow stone fruits on the nose and mouth with a citrusy touch. The grapes are harvested manually in late August/beginning of September. After a gentle pressing the wine goes through cold maceration and fermentation in stainless steel tanks, where it rests for six months before bottling. This Vermentino would be a great pairing for squash or pumpkin soup, and an absolute hit with fresh cracked Dungeness or a Crab Louie Salad.

 

Sedani alla Pratese

(Stuffed celery Prato’ style)

This is a classic example of a cucina povera dish. Using left over meat and ingredients that are cheap and available. That said, this preparation requires time and attention.

Ingredients (serves 4)

Prepare a tomato sauce, with or without ground meat enough for 4 serving

8 large celery stalks, about 2 inches wide at the bottom

200gr ground veal

150gr chicken livers, chopped

200gr ground mortadella

4 eggs

2 garlic cloves chopped with a spring of parsley

Black peppercorn, freshly grounded

Nutmeg freshly grated, plenty to smell

Parmigiano

2-3 tbsp. of flour

Breadcrumbs

Olive oil

Vegetable oil

Salt

  • Cut the celery by the root side about 4 inches long and blench in plenty hot salty water for 10-15 minutes along with some celery leaves
  • Drain the celery and set them on kitchen towel, cover with another towel where we place a cutting board with some weight, to help squeeze the excess water
  • When the celery are cold and drained remove the stringy parts
  • In a bowl mix the ground veal, chopped chicken livers, mortadella, 2 eggs, garlic, parsley, nutmeg, salt and pepper
  • Scoop the mixture in the 8 wide celery pieces, using the other one as cover
  • Tie the two pieces of celery with kitchen string on both end and let rest for 20 minutes
  • Using the other 3 eggs, flour and 2tbsp of olive oil mix together to obtain a batter enough dense to coat the celery
  • In a fryer or cast iron pan, using high heat vegetable oil, fry the stuffed celery, being careful do not overcrowd the pan
  • Fry the celery for about 10 minutes, until they get a golden color. Let them rest on paper towel to lose some of the oil
  • Transfer all the celery in a large pan, with the tomatoes’ sauce and cook for about an hour over low flames
  • Serve two celery in each plate, scooping on top some sauce

Now, tutti a tavola, it is time to eat!

BOM Club Tasting Notes: August 2015

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PlumpJack Wine & Spirits brings you this month’s beer club tasting notes for August. This month, we look at English craft beer from two different angles. In Coniston Bluebird Bitter, we’ve got a fairly traditional British beer, but its high bitterness takes it a shade beyond the balanced approach of so many British bitters, and the brewery, which opened in 1995, is one of the pioneers of the English beer revival. The second beer for this month is Modus Vivendi, The Wild Beer Company’s flagship English old ale soured with wild Brettanomyces yeast and aged for months in used wine and bourbon barrels. It taps into a sourness more famous in Belgium and the US, but with a yeast that is wildly English.nike free 3.0 v2

Cheers!

Rich Higgins, Master Cicerone

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It’s 2015, and English craft beer brewed has fully come into its own. It’s making waves in pubs, shops, and the media, and the beers are even starting to make their way to the US. In 2014, Britain had about 1,300 breweries, and most of them stick to traditional English ales (which are “craft” in their own right, having never slid entirely into industrial mediocrity the way American beer did prior to starting the craft revolution). Traditional English ales are often about balance, subtlety, and, well, tradition. The English craft brewers of today are brewing with American hops, higher bitterness, wild yeasts, non-traditional ingredients, while cobbling nooks for their oak barrels and second-hand dairy equipment and revitalizing urban cores and country barns alike. Frankly, English craft brewers are hard to differentiate from their Yankee counterparts, which shows how far craft beer culture has come in what many regard as a stodgy, albeit high-quality, beer culture. The more esoteric and extreme beers didn’t happen overnight, though, and pioneering breweries like Coniston Brewing Co. helped lay the foundation for flashier brewers like The Wild Beer Co.

Bluebird Bitter Coniston Brewing Company, Coniston, Cumbria, UK   4.2% ABV   
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ConistaBrewing Tucked in the center of the cozy town of Coniston in the Lake District National Park is Coniston Brewing Co., nestled on the shore of Coniston Water (that’s English for “lake,” to you and me). Ronald and Susan Bradley owned the Black Bull, the town’s 400-year-old pub, and in 1994 they opened a small brewery in a building behind the Black Bull in order to provide fresh beer for the pub.
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They hired their son, Ian Bradley, as brewmaster, and retained brewing consultant David Smith to write the recipes. Within just a couple years, David’s flagship bitter recipe brewed by Ian won Britain’s highest beer award: it was crowned Champion Beer of Britain at the 1998 Great British Beer Festival. The beer is a triumph of English malts, English hops, and English yeast: incredible biscuity maltiness from heirloom Maris Otter malts mingles with orangey, earthy bitterness from classic Challenger hops, while subtle poached pear aromas from the yeast soften the bitterness and garnish the malts. I was surprised to learn that Bluebird’s name is actually more macabre than bucolic: “Bluebird K7” was the rocket boat piloted by daredevil Donald Campbell, who died in 1967 in a famous boating accident at 300 miles per hour on Coniston Water.
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Virtually every British brewery brews a “bitter,” often called an ordinary bitter to distinguish it from the brewery’s slightly stronger bitters, which in turn sport names like best, special, premium, and extra special. While Bluebird Bitter does, in fact, taste bitter, not all bitters are markedly bitter. Bitter, as a style of ale, earned that moniker in the 1930s and 1940s, decades after porter and IPA had had their heyday and wartime rationing and ingredient taxation had reduced much English beer to low alcohol and low bitterness levels. In a time of fewer and fewer beer choices, English pub-goers ordered either “mild” ale or “bitter” ale, two colloquial names that eventually coalesced into distinct beer styles.
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While Bluebird doesn’t set out to be a self-styled “craft beer,” it shows its crafty soul in upending a complacent English beer cart, a beer envisioned in a 1990s brewpub as a single-hop beer charged with the boldness of more than 35 bitterness units (more than most pilsners). If Bluebird was a wake-up call to the steadily diminishing character of English ordinary bitters, Coniston used its momentum and offering more craft brewery calling cards, such as a slightly stronger Bluebird XB with American-grown Mount Hood hops, a crisp, decidedly un-English Continental pilsner, as well as a towering, 8.5%-ABV barley wine (which was crowned Champion Beer of Britain in 2012). But it all started with Bluebird Bitter, still a classic expression of characterful English brewing.
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Pour Coniston Bluebird Bitter in a large glass and make sure sure you let it warm up a bit from refrigerator temperature. Like many English ales, it’s way too tight at fridge temperature, and only shows its soft maltiness and the fruitiness of its hops and yeast when it’s warmer than 45 degrees; 55 is perfect. It’s a gorgeous burnished orange color with a persistent white head of foam. It smells like pears, dried orange, biscuits, and a hint of waffle with butter and maple syrup. A sip of it greets your palate with pronounced, black-tea-like bitterness, a bright Pippin apple freshness, along with dashes of bread dough, woody thyme, and ginseng. Complex, savory yeast flavor and a whisper of salty, sulfate minerality accompany the finish. It’s light in body but bready at the same time, amazingly smooth and plush for only 4.2% ABV (on cask in Britain, it’s even lower alcohol at 3.6% ABV). Pair this, as brewer Ian does, with fish and chips, or else enjoy its versatility with cheeses, veggie lasagna bianca, saag paneer, or falafel and baba ghanoush. In addition to fried food and cooked veggies, it finds great harmony with minerally foods like asparagus, artichokes, and even seaweedy ramen and hijiki salad.
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Modus Vivendi The Wild Beer Company, Shepton Mallet, Somerset, UK   7.0% ABV

Beer is generally made from four ingredients: water, malted grain, hops, and yeast. Brewers Andrew Cooper and Brett Ellis founded The Wild Beer Company to brew each of their beers with a “5th ingredient,” be it fruit, oak, or time. When they became drinking buddies, Cooper was training to be a certified Beer Sommelier (a European Cicerone equivalent) and Ellis was an out-of-work California chef who had moved to the UK to marry his English girlfriend. They homebrewed and mused over pints, finally having their eureka! moments while drinking Jolly Pumpkin La Roja and George Gale’s Prize Old Ale. La Roja, from a Michigan craft brewery, was oak-aged, winey, toasty, delicious and beguiling; Gale’s Old Ale is sherryish, toffeeish, and tastes like dates dipped in wine. These are beer flavors and attitudes Cooper and Ellis decided were too rare in England, so they opened their own craft brewery to do something about it.
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To harness the ever-elusive 5th ingredient, Cooper and Ellis tap into a variety of influences, including Ellis’s culinary training, Cooper’s knowledge of beer history, and the terroir of Somerset’s dairy and apple country, south of Bristol and Bath, where the brewery is located. Their proof-of-concept beer is aptly called Modus Operandi, though in the States it’s sold as Modus Vivendi (I can’t find the reasoning online, but my guess is that Ska Brewing Co., Colorado-based brewer of Modus Hoperandi IPA, encouraged the renaming). Modus Operandi/Vivendi is based on a traditional English old ale, a chewy, malty, toffeeish ale often brewed as a winter warmer. Old ales age well, and they tend to develop some winey, sherryish acidity with age, sometimes with a tinge of Brettanomyces yeast. Brettanomyces is Latin for “British fungus,” and while Belgium is more famous for its Brett-influenced sour ales, when Brett was first identified under a microscope, it had been harvested from aged English old ales and stock ales, which often have subtle scents of cellar, wool, and dust (and sometimes pineapple or Juicy Fruit flavors) and a touch of lactic acidity. The barnyardy and horsy flavors Brett is known for are from Brettanomyces species cultivated in Belgium; the British strains on the other hand tend to be less feral in flavor. In 2012, Cooper and Ellis toured the orchards near their farm brewery, picking apples and fermenting them into cider using only the wild, indigenous yeasts and beneficial bacteria on the apple skins. Then they pitched the resulting mixed yeast-bacteria culture into their first batch of old ale and let it age for 3 months in barrels, allowing it to transform into the mature, sour, oaky, terroir-driven Modus Operandi/Vivendi. They first used bourbon barrels for the aging, but found the finished beer lacked some of the desired fruitiness and complexity, and now they age in a mixture of bourbon barrels and red Burgundy wine barrels from Le Grappin. In a 2014 interview with The Grill And Barrel blog, Ellis summed up Modus Operandi quite nicely: “It is the beer that Andrew and I built the brewery to brew and we are only now getting to know that beer.”
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Modus Vivendi pours an attractive garnet brown-mahogany beneath an off-white head of fine bubbles. Immediately, the bouquet promises a complex beer, showing scents of strawberry, hazelnut, chocolate, sherry, licorice root, and rooibos tea. On the palate, it invites you more deeply down the rabbit hole, showing sourness like goat cheese and Balsamic vinegar, the brambly earthiness of an aged red Rioja, and echoes of once-raisiny, once-toffeeish malts that have fermented to a tart, winey dryness. Barrel-aging has dropped out the classic balance and malty treacle of this English stock old ale, and it has emerged from the chrysalis poised, lean, and muscular, trading tradition for attitude in a brave new world of English beer. Pair this beer with rich, earthy dishes, like roast chicken with mushroom sauce, apples and sheep’s milk cheese, New England clam chowder, or Issan-style catfish — sweet, sour, salty, and pungent with garlic and fish sauce.

Champagne Club Tasting Notes: August 2015

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PlumpJack Wine & Spirits brings you this month’s Champagne club tasting notes for August. As summer draws to a close, we bring you a champagne with deep family roots in the Cotes des Blancs region. Champagne is perfect for all kinds of celebrations, whether they be a celebration of a new beginning or the last celebration of the season. What better way to say goodbye to summer than with a crisp and refreshing blanc de blancs champagne from a fantastic grower-producer in one of the top regions of Champagne? Gather your friends and give a final toast to summer!stephen curry grammy shoes

A Votre Santé,

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Guy Larmandier Vieilles Vignes Signe Francois Grand Cru Blanc De Blancs Brut 2007new balance 760

The Larmandier family has been tending vineyards in the Cotes des Blancs of Champagne for over a century. Starting in 1899 as Larmandier Père et Fils, the Larmandier Champagne family tree now includes relations on some level to many different champagne houses. In the 1970s brothers, Philippe and Guy Larmandier branched off from the original family estate to create their own estates. Philippe began the Larmandier-Bernier champagne house in 1971. His son, Pierre is currently the proprietor of Larmandier-Bernier. Now run by his wife Colette and son Francois, Guy Larmandier began the Guy Larmandier house in 1977 in the same village as his brother’s estate, at the base of the Cotes des Blancs in Vertus. Sharing a village and a name does not seem to have posed too many problems for these two exquisite champagne houses and the cousins who run them.
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There is one other branch of the Larmandier tree involved in viticulture. Francois’s sister Marie-Helene along with her husband Vincent Waris established their own estate in 1989, Waris-Larmandier, in Avize. The original trunk of this champagne family tree, Larmandier Père et Fils, is now currently owned and operated by another cousin of Pierre and Francois’, Didier Gimonnet. As if things weren’t connected enough or confusing enough – Didier, along with his brother Oscar, are owners of the Pierre Gimonnet Champagne house. As you can see, the roots of the Larmandier family do indeed run deep and wide.
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Located in the heart of the famous Côte des Blancs, the vineyards of the family Guy Larmandier can be found in the grand cru classified villages of Cramant and Chouilly and premier cru villages of Vertus and Cuis. Larmandiers’ vineyards total almost nine hectares (22 acres) with Chardonnay vines covering 95% of this land and pinot noir accounting for just 5%.  Colette and Francois Larmandier maintain the vineyards meticulously with a constant desire to reduce their environmental footprint harvesting their grapes manually so as to assure the best quality of the finished product.
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The Champagne Guy Larmandier Vieilles Vignes Signe Francois Grand Cru Blanc De Blancs Brut 2007 is made with 100% chardonnay giving birth to an elegant finish, with subtle and fragrant flavors. A vintage champagne from 2007, this wine is still showing fresh and vibrant characteristics. The grapes used were from vieilles vignes, or old vines, giving the wine a lush, concentrated body. In the glass this champagne glistens with a lovely golden yellow hue and ultra fine bubbles. The nose has a fresh, fruity and floral finesse with notes of yellow apple, tropical fruits, quince, and citrus. There are hints of sweet herbs, and a slightly nutty, brioche aroma. The palate is equally as fruity with the brioche and nutty characteristic showing up stronger and a faint, chalky minerality to balance it all out. The finish is long and focused with notes of sweet citrus, toasted almonds making this the perfect champagne to bid adieu to summer. This champagne is perfect as an aperitif before dinner, however it also pairs well with scallops, shell fish, and citrus baked halibut. The best pairing for this champagne though is gathering a group of friends for one last summer hoorah!

Italian Wine Club Tasting Notes: August 2015

We hope you enjoy the August Italian Wine Club tasting notes, courtesy of Elio Longobardi of PlumpJack Wine & Spirits. With its characteristically shaped heel of a boot at the tip of the Italian peninsula – Puglia has a similarly long history with wine like the other southern regions. The region has benefited from cultural and commercial exchange with the Greeks due to the close vicinity of its coasts with the Hellenic civilization. The particular geography of this territory was perfectly suited for the two main Mediterranean crops: olives and vines. There are still orchards of millennially old olive trees in the region. These beautiful monuments of nature are worth the trip there alone – the wine is the bonus.stephen curry blue and yellow shoes

Elio Longobardi, Italian Wine Specialist

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Puglia a.k.a. Apulia, is located in the south eastern region of Italy. The geography of the area is mostly flat with a big plain called Tavoliere that covers just over half of the territory, leaving the other half full of rolling hills and a few scattered mountains. With almost 500 miles of Adriatic coastline, Puglia is a region with lots of coastal development. The weather is typical Mediterranean, with hot dry summers and mild winters and very low precipitations. With the Adriatic Sea on the east and the Ionian Sea to the south, it borders with Molise in the northwest and Campania and Basilicata along the western boarder.
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The wine history of Puglia has been less noble than the olive cultivation because up until just a few decades ago the grapes where pushed to massive production. Long months of hot weather in a flat lowland area produced grapes rich in color and sugar. That meant they were traditionally used in blending wines to add body and alcohol to other non-mature grapes. Today the quality standards are up to par with the more advanced regions. There are six major provinces: Bari (the regional capitol), Foggia, Andria-Barletta-Trani, Brindisi, Taranto and Lecce – containing about 25 D.O.C.’s. The most planted grape varietals are all red and indigenous to the region, such as Primitivo di Manduria, Malvasia Nera, Negroamaro and Uva di Troia – which legend says was brought over by Diomedes who came to Italy after the fell of Troia. They also plant some Sangiovese, Barbera and Montepulciano. White varietals are found in lesser quantities, and you will find Fiano, Malvasia, Verdello, Coda di Volpe and Trebbiano.
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Cantine Menhir Salento, Sale, Salento IGT, 2013
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Salento, in the southern part of Puglia, has become one of the major tourist destinations in the last few years. It includes the entire province of Lecce and is full of the finest Baroque architecture. The pristine sea, the food, and laidback lifestyle help to attract people looking for places not totally exploited by commercial tourism. Here you will find Cantine Menhir, a winery owned by the Marangelli family in Minervino di Lecce, located very close to Otranto in the extreme southern part of Puglia. The vineyards are situated on 25 acres along the fertile coastal strip of Laghi Alimini adjacent to the Adriatic Sea. The Alimini Lakes are part of a protected natural wildlife reserve rich with rare species of flora and fauna.
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Marangelli has planted Primitivo, some vines as old as eighty years, along with Negramaro, Malvasia Nera, Fiano Minutolo and Malvasia Bianca. In honor of the connection with archaic traditions deeply rooted in the territory, they named their property Menhir (from the Breton words men and hir meaning long stone). The area is full of Neolithic relics.

Sale is made from 50% Fiano Minutolo and 50% Malvasia Bianca. Fiano Minutolo is an aromatic varietal not related to Campania’s Fiano. Malvasia Bianca is another native Puglia grape, different than the Malvasia Moscata of Piedmont. The vines are planted on red clay soil. The harvest is done manually in the early morning hours at the beginning of September. Soft pressing and fermentation takes place at controlled temperatures for 60 days. The wine then spends 4 months on the skins, sur lies, and another two more in the bottle prior the commercial release.
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Sale, which means salt in Italian, here is short for Salento, but it is aptly named because this wine has certain salinity qualities to it. The nose is surprisingly rich with yellow and white flowers; stone fruits such as peach and apricots also come to mind. Notes of acacia flowers, elderberry, dry oregano and a whiff of seaside air permeate from the glass. After a few initial sips, the sensations are supported with a refreshing acidity. This wine brings to mind a warm late afternoon, after a day spent on the beach. It pairs well with grilled octopus and boiled small potatoes, dressed all with quality olive oil, parsley, garlic and a squeeze of lemon and a pinch of salt flakes.

 Tenute Rubino, Torre Testa Susumaniello, Salento IGT, 2012
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In the mid-80’s the Rubino family started the acquisition of several parcels of land and began building their farm, stretching from the Adriatic coast to the hinterland of Brindisi. Tommaso Rubino was one of the first to understand the potential of Salento. His son Luigi followed his father’s footsteps in the beginning of 2000 when he took on the leadership of the family business. He set out to upgrade and modernized the winery, with a focus on promoting the quality of the indigenous grape varieties of Salento: Malvasia Bianca, Negroamaro, Primitivo, Susumaniello. Luigi also understood the possibilities other grapes can add to their panel of wines, so he planted some Montepulciano, Aglianico, Alicante, Vermentino and Chardonnay. There are four estates on their property, Jaddico, Marmorelle, Uggio and Punta Aquila, all planted with the same varietals in different soil compositions and microclimates – all individually reflecting wines produced from each estate.
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Luigi Rubino dedicates the same passion for each wine he makes, but there is a special spot in his heart for Susumaniello. This varietal doesn’t have the respected pedigree of some other southern red grapes such as Aglianico, Nero d’Avola or Primitivo. Matter of fact, it has been treated as the workhorse vine of Puglia, or more accurately the loaded donkey of the regional viticulture. Susumaniello has been thought to be of Dalamatian origin but recent DNA test shows that it is the result of crossing Garganega with Uva Sogra, a varietal now extinct. The name Susumaniello means in Apulia dialect to ‘load up the donkey’. The vine produces a huge number of grapes if not properly pruned or stressed. When these vines receive the proper care, they reward you with a wine that shows depth and elegance that is usually unexpected by other big southern reds.

The Torre Testa Susumaniello fruit comes from the Juddica estate, situated on over 123 acres of loose sandy limestone terrain, providing the perfect drainage of any excess of water and letting the roots thrive by reaching nutriments in the sub soil. The oldest vines were planted in 1930. This wine shows a deep and dense dark red garnet color with violet reflections in the glass. As Torre Testa opens up, it shows you the multilayers of perfumed dark fruits; cherry, blackberry, black currant jam and brandied plums. Spices like cinnamon, clover, nutmeg emerge when you swirl it in the glass. This wine is rich and intense, with notes of dark chocolate on the finish. This ‘little donkey’ goes a long way, providing solid enjoyment after being opened for a few days. Big wines like this need intense flavors in food. Pappardelle with sausages, Penne with cinghiale sugo, grilled meats and aged cheese such as Canestrato Pugliese DOP will all make exquisite pairings.

Tiella alla barese

(Rice, mussels & potato pie)

Paired with the Cantine Menhir Sale

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This recipe takes its name from the baking pan used to cook the dish. Tiella is a commune name used in the southern regions of Italy, and each one has its own version of it. The tiella is a low rim pan with a cover. It could be a clay, ceramic or metal pan. In the past it was the only dish cooked by farmers during the week, when time and ingredients were scarce, basically one dish meal. Tiella alla barese is a recipe from Bari, Puglia’s capitol town. This dish is fun to make, a feast for the eyes and the palate.

 

Ingredients (serves 4)
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1 Kg Mussels
500 g Potatoes
500 g Tomatoes
1 white onion
1 garlic clove
1 spring of parsley
300 g rice (superfine Arborio or Roma)
100 g Pecorino or Parmigiano, grated
2 tbsp breadcrumbs
4 tbsp extra virgin olive oil
Salt and pepper

  • Clean the mussels under cold running water pulling the beard and scraping each one. Then open the mussels with a flat blade knife reserving the liquid. If it’s too hard you can get the mussels in a pan under high flame for 2 minutes until they start to open. Discard the top shell and keep them face up.
  • Slice the onion very thin, then potatoes and tomatoes (~ 1/8th inch)
  • Rinse the rice and the potatoes if you don’t like to starchy.
  • Chop the garlic and parsley.
  • Drizzle the olive oil in the baking pan
  • Start to build the pie by placing the onions on the bottom of the dish, and then fan the potatoes to cover the dish, add the tomatoes on top, then sprinkling with garlic and parsley.
  • Set the mussels face up, and add the rice over the mussels.
  • Slowly pour the mussels juice on the side of the pan.
  • Build another strata of potatoes, tomatoes.
  • Sprinkle the cheese and finish with breadcrumbs
  • Pour slowly enough water to cover the rice but not the cheese and breadcrumbs!
  • Set in the oven at 400F for 1 hour.
  • Let rest 10 minutes and serve.

 

 

Cocktail Club Tasting Notes: August 2015

 PlumpJack Wine &Spirits brings you this month’s cocktail club tasting notes featuring Grand Poppy Liquer and Bette Jane Club Soda. Another August has passed and another summer gone bye. This one seemed to be warmer than most in recent memory – even for San Francisco standards. When it turns hot out, our go to summer cocktails usually involve light aperitif based drinks, spritzes and drinks infused with bounties from the garden in bloom during this time of year. This month, we feature a large variety of ingredients to make an array of summery inspired drinks – all supported by Grand Poppy Liqueur, an aperitif liqueur from California native Greenbar Craft Spirits.

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Greenbar Craft Distillery was founded by husband-and-wife team Melkon Khosrovian and Litty Mathew in 2004. Enamored by the quality of the local produce mixed with a taste for quality beverages, they began by sourcing neutral grain spirits to infuse with local organic produce. Aside from the obvious health benefits of organics, they discovered it contributed to a more intense flavor and aromatic profile when used in spirits. The company also claims and aims to be carbon negative through using only certified organic ingredients, reducing packaging waste through lightweight bottles produced without chemical treatments (like frosting, plastics or metallic paints), using 100% post consumed wasted recycled labels and by planting a tree for every bottle sold.

The Grand Poppy Liqueur is a California inspired interpretation of a Lillet or Cocchi Americano European style aperitif liqueur. Made with the best of California’s bounty like the California Poppy (state flower), oranges, lemons and grapefruits, bay leaf, dandelion, artichoke, gentian, geranium, cherry bark, cane sugar and more! It is easily enjoyed in a simple preparation over rocks with a citrus rind twist, occasionally topped with sparkling water. It’s floral and bitter qualities shine with a base spirit, and proper ratios of tart citrus juice balanced by a sweet and floral liqueur or syrup. Try subbing it for Lillet or Campari in Corpse Reviver and Negroni inspired drinks as well!new balance vintage

Bette Jane Club Soda, made by Kirk Pearson of Pearson Soda Works, got its start as a home passion project and quickly grew into a contract soda company supporting the likes of San Francisco’s bar scene. It all started with the ginger beer as Kirk was tinkering away in his home kitchen trying to find the perfect recipe – at the time all for home consumption. He gave away his samples to friends and family and eventually was asked to produce some for the menu of a San Francisco bar. After that the requests kept rolling in it was time to move to a co-packing facility. One of the best things about this club soda is how fizzy it is, never going flat no matter what you mix with it.
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Cocktails

Ciudad por el Prado Quema
1oz Peloton Mezcal
1oz Grand Poppy liqueur
1oz fresh lemon juice
1oz simple syrup

Build all ingredients over ice into a cocktail or cobbler shaker. Pour over rocks filled glass and garnish with lemon wedge.
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Poppy Patch Daiquiri
1oz Grand Poppy Liqueur
1oz Caña Brava Rum
½oz fresh lemon juice
1-2 fresh strawberries
2 dashes Bitter Queens Orange Bitters

Muddle strawberries in mixing glass with lemon juice and bitters. Add the rum and Grand Poppy followed by ice. Shake vigorously and double strain through a fine mesh strainer into a chilled coup or cocktail glass. Garnish with lime twist
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Grand Boulevard
1 ½oz Bulleit bourbon
1oz Grand Poppy Liqueur
1oz Noilly Pratt rouge vermouth
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Stir ingredients over ice in a mixing glass until well combined. Pour into rocks glass over a single large ice cube. Garnish with expressed orange rind.