CHILL
We like a full-bodied red wine as much as the next red-blooded American-just not in August. In this heat, I'd rather chill a good Beaujolais alongside my beers. And you know what? That "light-weight" red with the flowery label goes with a grilled steak just fine, its acid cutting through fat like a chain saw. Mind you, I'm not into that nouveau fluff that invades our bistros every November; I'm talking about real Beaujolais-the underappreciated Gamay grape, rooted in granite soil-from these cru areas in France: Brouilly, Chénas, Chiroubles, Saint-Amour, Côte de Brouilly, Morgon, Fleurie, Juliénas, Moulin-à-Vent, and Régnié.
I'd say that committing those names to memory is the only heavy lifting you need to do this month. We have four or five to choose from.
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As we head into the fall, it's one of the best times to buy lobster. Most people may eat their lobster in the summer, but the best ones-the hard-shell variety-start getting hauled in between September and November. So what are you waiting for?
Start clarifying that butter and chilling that bottle of Albarino.
Tonight, we feast like kings!
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This Friday Night
5-8 PM
The Wines of Randall Graham Presented by Ryan Connolly
Randall Graham - The Rhone Ranger "Bonny Doon which I began in 1983, has been a wild ride.
The Rhône grapes have been berry, berry good to me."
"Truth be told, the winery end of things ultimately morphed into something far larger and rather more unwieldy than I could ultimately manage.
I found that I had by degrees diverged from the intention that was so important to me from the onset - the creation of original wine, expressive of place. In 2006 I decided that it was time to get back to basics and we divested ourselves from many of the brands that had grown too large.
We are now very intently focused on making wines in a more natural, hands-off manner, working almost exclusively with Biodynamically grown fruit and seeking to reflect transparency in everything we do.
The wines now really do show an originality of style and seem to be imbued with life-force and spirit, and this makes me very happy."
 Bonny Doon 'Contra' Old Vine Field Blend This wine puts a New World spin on the traditional Rhone blend, consisting of old-vine (100+ years) Carignane, Mourvedre, Grenache, Syrah, and a touch of Zinfandel. Nonetheless, winemaker Randall Grahm's dedication to producing wines in an unaffected, hands-off style, with an emphasis on the expression of terroir & unique sense of place has not been lost in translation.
Fresh blackberry and cranberry aromas of old-vine Carignane are married with the classic Mourvèdre character of licorice and leather for a wine that exudes "rustic elegance". Utterly delicious at any stage, but reveals its many hidden layers after a bit of decanting.
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Bonny Doon Vineyard Central Coast Albarino
Until 1989 Albariño was one of the rarest wine varieties in the world, rarely glimpsed outside the Iberian Peninsula. Since that time, this light yet vibrant white grape has become a darling of wine geeks worldwide with its preternatural ability to pair with all types of seafood, cheese and salty dishes.
Albariño has a pretty short history in the U.S. Practically no one had even heard of the grape until a few importers began bringing in Spanish examples of these fragrant, light, vibrant, mineral-tinged whites 20 years ago.
This should be a summer staple for all white wine lovers. It is one of the best food wines we have ever had.
Please try it this Friday.
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Bonny Doon Vin Gris de Cigare Rosé
This an atypical Rosé in that the blend of 62% grenache, 17% mourvèdre, 9% roussanne, 6% grenache blanc, 6% cinsault includes traditional white Rhône varieties.
A typical Rosé is composed of solely red grape varieties. Additionally, Bonny Doon employed the practice of bâtonnage-the stirring or re-suspension of lees after fermentation-to give the wine a creaminess of texture.
People talk about the concept of Provence styled rosés
but Bonny Doon has consistently worked with the right varietals and focused on delicacy and freshness.
Graham has it down to a science, this might be the best rendition in recent memory.
You only think that you don't like rosé.
Please try this on Friday night - you will be surprised.
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Melville: This pure-white block of smooth, gelatinous cheese is deceptively simple in appearance, but highly rewarding when it hits your palette. Melville, from the Mystic Cheese Co. in Mystic, Connecticut, is the first cheese from cheesemaker Brian Civitello and co-owner Jason Sobocinski, better known as the owner of Caseus Fromagerie & Bistro in New Haven.
Named for Herman Melville (author of Moby Dick), the name is a playful homage to the texture of the cheese, which, as Mystic says on their own site, is "blubbery" in nature. I would describe it more as satiny, velvety or creamy, elastic and pillowy in the hand but melting when it reaches your mouth. In flavor this cheese is wonderfully fresh, bright, milky and tangy, with a bit of brine and a wonderful buttery undertone.
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OF NOTE & NEW:
If You Missed It The Boston Globe had a very nice story about New London in the Sunday Travel Section. Read It Here
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Contest Recipes: Ladies and gentleman of the jury - we have a solid stream of serious entries for a signature New London cocktail - about 18 so far. There were quite a few others that we had to weed out ( you know who you are ) - There is still time to enter.
THE GAME OF THRONES - Update.
Available In OCTOBER - Order Now
For everyone that ordered last week - we were just informed that the arrivals will be in October.
Crafted by Ommegang Brewery
Valar Morghulis is brewed with pilsner and other specialty malts and hopped with Apollo and Hallertau Spalt Select hops. The hue is deep amber-brown with a persistent, creamy, off-white head. Aromas include caramel, toffee, ripe fruit, banana and slightly burnt sugar. The taste is well-balanced with rich malty sweetness, caramel and sugar, and just a touch of bitterness to balance. The finish is surprisingly dry and light on the tongue, belying the aroma and initial taste.
This is a great gift idea - or something for your own collection. But it is very limited in supply. Pre-Order now is the best way to guarantee your own.
Get more details and place an order this Friday night.
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BUZZZZzzzz
CALENDAR:
Friday August 15th
Ryan Connolly - Michael Skurnic
Friday August 22nd
Angellini Wines
Coming In November
Amarone Tasting
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