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Weekly Newsletter
October 20, 2009
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Contact Us:
588 Cabot Street North Beverly, MA Hours:
Monday-Saturday
10 am- 8 pm
Sundays
Noon-4 pm
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Notes from the CellarLately I have noticed myself gravitating to one particular wine glass, an oversized Burgundy stem from Riedel. The glass feels good in my hand, and seems to enhance not just Pinot Noir, but most any wine I pour into it. Coincidentally, several wine writers have touched on the topic of the "perfect glass" in recent weeks. In a complete reversal of the trend seen over the past five years, where unique glasses were recommended for each type of wine, the current trend is towards one multi-purpose glass. While no one agrees on exactly which glass should be your perfect vessel, there is some consensus on its characteristics: 1. The glass should be large -- 20 oz. or more. 2. It should be clear glass -- not colored or decorated. 3. The stem should be long and comfortable in your hand. 4. An inward curve at the top focuses aromas. 5. A reasonable price point -- $15 or less -- because let's face it, if you drink wine daily you will break your glass. Plus there's nothing quite so satisfying as a crisp new wine glass.  Facebook update: 253 fans and counting. ~ Kurt |
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10 Fabulous Wines + 1 Local Expert = 1 Memorable Evening Gino Rossi is familiar to most of you who follow wine and food on the North Shore; he was involved with Yanks, Tryst and Wild Horse Cafe. Now a wine steward at Grill 23 -- one of Boston's best restaurants -- he is also a wine specialist for Andes Imports, a small local distributor known for their handpicked selections. Gino has generously offered to share some of his vast wine knowledge, and some fabulous wines, with our customers.
THURSDAY, OCTOBER 22nd from 4 PM to 7 PM
The wine list published last week has been refined to include some new arrivals to Henry's Wine Cellar, plus some of our favorites from Gino's collection. Detailed tasting notes for the wines are included under "New Arrivals", but we encourage you to come taste these wines and draw your own conclusions.2008 Peter Franus Sauvignon Blanc; Carneros, California ($22.99)
2007 Hoopla Chardonnay; Napa Valley, California ($24.99)
2008 Enkidu Sonoma Coast Pinot Noir; Sonoma, California ($29.99)
2005 Dunham Cellars Trutina Red Blend; Columbia Valley, Washington ($29.99)
2004 Project 3000 Syrah Red Hills; Lake County, California ($19.99)
2006 Kiamie Wine Cellars Meritage; Paso Robles, California ($34.99)
2005 Midsummer Cellars Canon Creek Cabernet Sauvignon; Napa Valley, California ($49.99)
2005 Amizetta Vineyards Complexity Red Blend; Napa Valley, California ($41.99)
2006 Hoopes Cabernet Sauvignon; Napa Valley, California ($69.99)
2005 Enkidu Petite Sirah; Napa Valley, California ($34.99)
Wines offered during the tasting will be discounted 10%. |
Tasting this Weekend
SATURDAY, OCTOBER 24TH from 2 PM to 5 pm
2009 Barker's Marque "3 Brooms" Sauvignon Blanc; Marlborough, New Zealand ($14.99)
Wine Spectator 89 points in 2008: "The racy, vivid style has lots of passion fruit, pineapple and lime
flavor to zing right through the juicy finish. Drink now. 800 cases
made."
2008 Cupcake Vineyard Chardonnay; Central Coast, California ($13.99)
Wine Spectator 89 points in 2007: "You'll be hard pressed to find a better $13 Chardonnay than this Central Coast bottling. Citrus blossom and grapefruit pith offers fresh, snappy acidity and
tangerine-laced flavors that end with a clean, refreshing finish. Drink
now."
2007 Cupcake Vineyard Merlot; Central Coast, California (reg. $13.99, sale $11.99)
Henry's Value Selection: A full-bodied yet smooth Merlot displaying supple
tannins. This is a softer, silkier Merlot with a good balance of oak
and fruit. It starts with flavors of red cherries that evolve into
decadent flavors of cocoa and espresso mingles into a plush, silky
mocha finish. This wine pairs well with pork tenderloin with a port-fig
reduction sauce or a decadent chocolate molten cupcake. www.cupcakevineyard.com 2006 Poggio al Tesoro "Mediterra"; Tuscany, Italy ($27.99)
Wine Spectator 92 points: "Displays aromas of chocolate and berry, with hints of cedar. Full, soft
and round, with plenty of juicy fruit. Long and beautiful, with a
lovely finish. A blend of 40% Syrah, 30% Merlot and 30% Cabernet Sauvignon. Best after 2010.
3,300 cases made. "
Wines offered during the tasting will be discounted 10%; excludes sale wines, which are already offered at a deep discount.
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This Saturday: Wine/Beer Dinner at the Wenham Tea House
 It's great to be working with chef Emma Roberts again -- the Exchange at the Wenham Tea House is a terrific location for a wine dinner, the cozy setting an ideal showcase for the top-notch cuisine and, of course, our wine pairings. In honor of Octoberfest, the October dinner features the option of a beer pairing menu, so there's truly something for everyone. The mouth-watering German-inspired menu and creative pairings will make this a dinner to remember.
What: October
Wine Dinner The Exchange at
the Wenham Tea House
Date: Saturday, October 24th
Event Duration: 6:30 pm to 10 pm
Cost: $75 per person for Beer Menu, $85 per person for Wine Menu (tax
and gratuity not included)
RSVP: 978-468-1398 to reserve
your table MENUPassed Hors D'oeuvresKartoffelpuffer mit Apfelmus ~ Potato Pancakes with Applesauce Roquefortkase mit Apfel, uberbackener ~ Baked Roquefort Cheese with Apple Wine: Baumard Cremant Brut Blanc "Turquoise"
Beer: Spaten Oktoberfest
Biersuppe ~ Cheddar and Beer Soup with Toasted Croutons Gurkensalat ~ Petite Cucumber Salad with Fresh Dill Wine: Kali Hart Chardonnay
Beer: Bear Republic Racer IPA
Wurst mit Scharfsiissem Senf ~ Sausages with Sweet Hot Mustard, served with Sauerkraut and Sauteed Apples Wine: Ridge Zinfandel Lytton Springs
Beer: Troegs Troegenator Double Bock
Brisket Braised in Porter, served With Buttered Spatzle and German Green Beans Wine: Montes Alpha Syrah
Beer: Atlantic Brewing Cole Porter
Lebkuchen ~ Gingerbread with Vanilla Bean Whipped Cream and Fresh Mint
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New Arrivals: Wine
IMPORTED
2007 Valtostao Legon Roble; Ribera del Duero, Spain ($17.99)
Robert Parker's The Wine Advocate 90 points - Top 100 Value of the Year: The 2007 Legon Roble is 100% Tinto Fino (Tempranillo) aged for six
months in French, American, and Hungarian oak. It offers up an enticing
bouquet of cedar, spice box, earth notes, black cherry, and blackberry.
This is followed by a smooth-textured, ripe, juicy wine with loads of
fruit, an easy-going personality, and a seamless finish. It is a fine
introduction to Tempranillo and the DO of Ribera del Duero. Enjoy it
over the next four years." WA #181, Feb, 2009.
2007 Domaine Michel Gassier "Nostre Pais" Costieres de Nimes; Languedoc-Roussillon, France ($19.99) Robert Parker's The Wine Advocate 90 points: "From the well-known Chateau de Nages, this estate, one of the brilliant
Philippe Cambie's clients, is a selection of the best old vine sites.
Aged in equal parts oak barrels and tank, and bottled unfiltered, this
limited cuvee is a blend of five separate grapes (Grenache, Carignan,
Mourvedre, Cinsault, and Syrah). A beautiful inky/ruby/purple color is
accompanied by notes of truffles, licorice, damp earth, blackberries,
and blue fruits. The wine possesses a long, rich, full-bodied texture,
sweet tannin, vibrant acids, and an overall impression of opulence. It
will drink well for 6-8 years." Imported by Weyghant-Metzler. WA #183, June 2009.
2001 Bodegas R. Lopez de Heredia Rioja Bosconia Reserva; Rioja, Spain ($39.99)
There are few wineries in Spain whose name conjures the heritage and prestige evoked by R. Lopez de Heredia. These are rare and wonderful examples of Rioja's classical wine tradition -- and bargains for their age, quality and rarity. Stephen Tanzer's International Wine Cellar 93 points: "Red with an amber rim. Smoky red currant, dried cherry and floral aromas gain power with air, picking up notes of licorice and pungent herbs. Highly complex in the mouth, displaying sweet red berry and bitter cherry flavors along with a spice cake quality. The tannins are fully absorbed, allowing the sweet fruit to stand out. As complex as this is right now, it will reward many more years of cellaring." 80% Tempranillo, 15% Garnacha (Grenache), with the remaining 5% Mazuelo and Graciano.
2004 Castiglion del Bosco Brunello di Montalcino; Tuscany, Italy ($49.99) Wine Spectator 92 points: "Shows cedar, dried mushrooms and raspberry jam. Full-bodied, with loads
of fruit and chewy tannins, and a long, powerful finish. Big and juicy.
Needs bottle age to come together." Wine Enthusiast 91 points: "Castiglion del Bosco is the beautiful
Montalcino estate that belongs to fashion's Ferragamo family. The wine
they carefully produce exhibits soft layers of velvety cherry and
blueberry. Secondary aromas of tobacco and leather ride over polished
tannins." (WE 6/1/2009)
DOMESTIC
2007 Ridge Geyserville; Sonoma County, California ($44.99) Wine Spectator 91 points: "Ripe, exotic and loaded with personality. Aromas of ripe blackberry,
underbrush and licorice lead to concentrated huckleberry and
cracked-pepper beef flavors that finish with lively tannins. Zinfandel,
Carignane, Petite Sirah and Mataro. Best from 2010 through 2015." WS Oct. 15, 2009.
2008 Peter Franus Sauvignon Blanc; Carneros, California ($22.99) Winemaker Notes: "This is a wine we never tire of drinking. It goes with so many of the
foods we enjoy, elevating the pleasure of a meal. Very light straw in
color with the slightest hint of green, the forward nose offers a
profusion of aromas reminiscent of Thai cuisine-ginger, mint, lime,
lemongrass-as well as melon, peach, and fresh hay. There is an edge of
acidity, essential to fine Sauvignon Blanc, but it is always kept
surprisingly in check by the richness of the mouth. In the bottle for
only a month as I write these notes, I am already surprised by its
exuberance." Only 942 cases produced.
Wine Enthusiast 93 points "Editor's Choice" in 2007. www.peterfranus.com 2008 Enkidu Sonoma Coast Pinot Noir; Sonoma, California ($29.99) Winery Notes: Blended from wines that are grown in the cool coastal areas of Sonoma County; all vineyards engage in either sustainable or organic farming methods. Soft strawberries and cherries mixed with leather, spices and toasted oak dominate the nose. On the palate the wine is well-balanced and complex, with flavors of black cherries and earthy mushrooms broadened by a backbone of new oak. Nice acidity contributes to a long finish. www.enkiduwines.com 2005 Dunham Cellars Trutina Red Blend; Columbia Valley, Washington ($29.99) Winery Notes: Lush and soft with ripe mountain berries, sweet tobacco and a hint of allspice. Built to age, but very approachable now. 49% Cabernet Sauvignon, 48% Merlot, 3% Syrah. www.dunhamcellars.com 2004 Project 3000 Syrah Red Hills; Lake County, California ($19.99) Winery Notes: The wines of Project 3000 the result of a
collaboration among two wine industry veteans, Jeff Welburn and Winemaker Peter
Franus. The
magnificent Red Hills Appellation of Lake County and the 3000-foot elevation vineyard on Cobb Mountain was the inspiration for the new project. Their Syrah is dark, rich and hearty, and packed with pure blackberry, blueberry and wild
berry fruit that is very intense concentrated and tightly focused. The
layered finish stands on your palette with plenty of grip and good
tannin structure polished by just a touch of new oak. Only
900 cases produced. www.project3000.net
2006 Kiamie Wine Cellars Meritage; Paso Robles, California ($34.99) Winemaker Notes: "Tightly-wound, with seductive notes of cedar, toast and warm spice derived from the wine's aging in fine oak barrels. Fruit aromas of cassis and damson plum. The flavors are deep and brooding hidden beneath a core of fine-grained tannins. This is an age-worthy Bordeaux-style blend, and showcases the ability of Paso Robles to produce world-class wine given the appropriate grape growing and winemaking conditions. A blend of 66% Cabernet Sauvignon, 17% Merlot, 11% Petite Verdot and 6% Malbec. 800 cases produced." Wine Enthusiast 90 points: "A fine example of a ripe, balanced Paso
Robles Bordeaux blend. This Cab-based wine is very dry and quite
tannic, with rich blackberry, black currant, herb and cedar flavors.
Feels classy and elegant, and could age for a couple years." WE 10-1-09.
2005 Midsummer Cellars Canon Creek Cabernet Sauvignon; Napa Valley, California ($49.99) Winemaker Notes: Our "home vineyard," is nestled in the eastern
hills of Napa Valley, perched between the St. Helena and Howell Mountain
Appellations. The soils and the selections of clones 6 and 337 make for
a complex Cabernet that hows consistent attributes of deep color, full
body, and balance from vintage to vintage. The 2005 is 100% Cabernet Sauvignon. The deep color suggests the richness to come. Concentrated aromas of dark fruit, briar, and sweet cherries are buoyed by a hint of sweet oak. Full-bodied, forward fruit carries the rich mouth feel. Polished, ripe tannins add to the long, lingering finish. Just 417 cases produced. www.midsummercellars.com 2005 Amizetta Vineyards Complexity Red Blend; Napa Valley, California ($41.99) Winemaker Notes: Amizetta is proud of its "green" efforts, and became entirely solar dependent in 2007. Complexity is their Bordeaux-style red blend. Medium, purple color. A bouquet of cherries, light vanillin, new oak
and spice. On the palate this is of medium weight showing loads of
cherry, Santa Rosa plums with hints of strawberry rhubarb flavors. It
closes with medium tannins and leaves a light touch of silky fruit on
the finish. Cabernet Sauvignon, with Merlot and Cabernet Franc. www.amizetta.com
2005 Enkidu Petite Sirah Fazekas Vineyard; Napa Valley, California ($34.99) Robert Parker's The Wine Advocate 89 points: "This impressive new producer has turned out some attractive reds that
merit serious attention. The lighter-styled, pretty, fresh 2005 Petite
Sirah Fazekas Vineyard possesses lovely fruit, but not the power,
richness, or length of the 2004. It is also much lower in alcohol.
Interestingly, Syrah appears to have fared better in the cooler 2005
vintage than Petite Sirah, which often needs more heat to perform at
its best." WA #172, Aug. 2007.
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Perfect Pairing Recipe
Lamb, with its rich, fatty lusciousness, is fabulous with a bold red wine. The classical pairing for lamb is Bordeaux, but a more modern approach is to match a spicy Syrah, especially when the recipe has wine-friendly garlic in the forefront. You may want to serve a lightly dressed salad on the side -- maybe arugula for some bite -- to cut through the richness of the main course.
Menu: Lamb Chops with Garlic CustardWine: 2006 Luca Syrah Laborde Double Select; Mendoza, Argentina Robert Parker's The Wine Advocate 93 points: "The 2006 Laborde Double Select is a 100% Syrah cuvee sourced from the
45-year-old Laborde Vineyard. It was aged for 12 months in 50% new
French oak and bottled without fining or filtration. Purple in color,
it has a superb perfume of wood smoke, toasty blueberries, spice box,
and earth notes. Hermitage-like, it is elegantly-styled, layered, and
ripe. There is enough structure for another 2-3 years of bottle age and
it should be at its best from 2011 to 2020."
 Ingredients:
CUSTARD 6
large garlic cloves, halved
2
teaspoons extra-virgin olive oil
1/2
teaspoon chopped thyme
3
large yolks
2
large eggs
1
1/2 cups milk
1/2
teaspoon salt
1/8
teaspoon freshly ground pepper
LAMB CHOPS
2
tablespoon extra-virgin olive oil
8
lamb loin chops, trimmed of excess fat Kosher Salt
and freshly ground pepper 1 clove diced garlic
1/4
cup off-dry white wine such as Riesling 1 tbsp. butter Directions:
1. Begin with the custards. Preheat the oven to 325°.
Lightly butter four 2/3-cup ramekins and place in a small baking dish. 2. Bring a small saucepan of water to a simmer. Add
the garlic and cook over moderate heat until very tender, about 10
minutes. Drain and transfer to a medium bowl. 3. Smash the garlic to a puree.
Stir in the olive oil and thyme. Whisk in the egg yolks and whole eggs,
then whisk in the milk, salt and pepper.
4. Pour the custard into the
ramekins and add enough very hot tap water to the baking dish to reach
halfway up the sides of the ramekins. Bake for about 25 minutes, until the
custards are just set and slightly jiggly in the center. Remove the ramekins
from the water bath and set aside.
5. Make the lamb chops. Increase the oven
temperature to 425°. In a very large ovenproof skillet, heat 1 tbsp. olive
oil. Season the lamb chops with salt and pepper, add to the skillet and
cook over high heat until browned, about 3 minutes per side. 6. Transfer the
skillet to the oven and bake the chops for about 6 minutes, until medium
rare. 7. Meanwhile, reheat the garlic custard in the oven for 2 minutes.
8. Transfer the lamb to warm plates. Set the skillet
over medium heat. Add olive oil and garlic, and cook until garlic is softened.
9. Add the wine and cook for 2 minutes,
scraping up any browned bits. Turn off heat. Whisk in cold butter until the sauce is glossy; season with salt and pepper. Drizzle the pan
sauce over the chops. 10. Run a thin knife around the inside of the
ramekins and invert the custards onto the plates. |
At Henry's Wine Cellar
we hope to provide you with outstanding service and selection,
competitive pricing, and exciting special events. Let our beautiful
new store be your neighborhood wine shop.
Best wishes,
John Keohane, Owner
Kurt Reming, Manager |
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