Get Out Of The House
The Weekly Wine & Cheese Tasting
Friday 5-8 PM - No Charge
Please Join Us
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This Friday - Lots of goodies for the upcoming holidays - Thanksgiving comes to mind. Please join us.
And because you asked for it: "Why can't we buy online?"
Please notice a new feature in the email this week.
Just one click on the "Buy Now" button and you don't have to worry about missing something special.
Get yours - right now.
Pick it up at the store - or we will deliver it locally for free.
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1996 Dante Rivetti Barbera d'Alba Alabarda
Wine Spectator:"Eccentric, ripe and woody, with plenty of character. Aromas of mahogany and ripe, almost dried fruit. Full-bodied and juicy, with loads of fruit and a coffee and toasted oak character. Spent 20 months in barrels. Drink now." We opened a bottle of this last Sunday afternoon. We roasted a chicken, made mashed potatoes, and served a side salad that was drizzled with Fontodi olive oil. This is a great red to serve with light meats and turkey. Smooth tanins, medium to full body - if we had another bottle, we would have pulled the cork. Please try it this Friday night. Regular Price $36 Email Price $31.99
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Reunion Malbec
"The Reunion Malbec is a breed all of its own. This is an easy-drinking Malbec, a quaffing Malbec, a wine to drink with your food (and not just steak) Malbec. Its fruit is honest and ripe, although not sweet in the least bit, but soft dusty and palatable.
Frankly, there's nothing fancy about this wine but its just plain tasty and genuinely well made."
This is a wine that is made by a father and four loving daughters. This wine is not made in one of the "factories" that produce South American malbecs by the tanker full. It has character and it is easy to tell that family pride made this wine - share it with your family and friends.
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Poiron Dabin The "Dragonfly"
This is an unusual wine: Pinot gris is rarely grown in the Loire Valley. It is also the reddest of the white grapes, and this wine evidently was left on its skins longer than usual, giving it a deep amber color. It resembles pinot gris from Alsace, at a fraction of the price. I recommend decanting the well-chilled wine 30 minutes before your Thanksgiving dinner to give the flavors a chance to develop.
It can be difficult to find a wine that almost everyone enjoys. A wine that can be placed on the Thanksgiving table and be shared by young and old alike. And compliments all food. This is one of those wines.
The Estate Poiron Dabin is located in France in the Loire Valley, in the lovely city of Château Thébaud near Nantes
$16.00
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Weixelbaum Gruner Veltliner
Grüner Veltliner is the most widely planted grape variety in Austria, making up about a third of all the vineyard land in the country, according to importer extraordinaire Terry Thiese. The varietal has definitely increased in popularity of the past few years, as sommeliers and wine directors loaded their lists with this spicy white because it pairs well with so many things. Its bouquet has been described as floral, tending to toward musky, with hints of peppery greens, lentils, citrus and red fruit with a distinctive mineral quality. In the mouth the wine can be broad or precise, but is almost always distinguished by bracing acidity and flavors that mirror the nose. A notoriously good ager, you can drink GrüVes in their youth, or let them evolve in complexity in your cellar.
$19
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Gluhwein - Drink this all season long
Glühwein is the German version of what the English call "mulled wine." It's basically a spiced red wine served warm (usually spiced with ingredients such as cinnamon, sugar, cloves, vanilla, and lemon peel). This type of wine seems to be popular throughout Europe and is known by a different name in every country! This is really just the perfect drink for this season as it helps to keep you nice and toasty on the inside and rosy on the outside. Imagine yourself in southern Germany walking through a beautiful Christmas market (Weihnachtsmarkts), holding a steaming cup of this wine in your hands as you peruse the market's wares. It comes in a large, 1-liter bottle, and it's best served warm. Honestly, a warm glass of this on a blustery winter day will melt all your troubles away! What does it taste like? You can definitely taste the citrus in this as well as that generous splash of cinnamon. It's also nice and sweet, it is definitely a drink to sip slowly and enjoy. Enjoy with friends after a night out in the cold or just save it for yourself to drink over several days. A full liter of cheer for just $12
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Fluid Dynamics - Barrel Aged Whiskey Cocktails
A person making a distilled spirit by hand gets to know that spirit very well: the contribution of each ingredient, the spirit's flavors & aromas, how the spirit ages in an oak barrel. Fluid dynamics recipes take months to develop: experimenting with blends, aging them, making tiny adjustments, trying to imagine what further aging would create.Classic cocktails from craft-method spirits, blended & aged in the Germain-Robin brandy cellars.
Featured in the 2014 New York Times "Holiday Gift Guide"
Brandy Manhattan - 200ML $19 -
Enticing mix of Germain-Robin brandy and Andy Quady's Vya sweet vermouth. Add your own dash of bitters.
The St. Nick - 200ML $19.
Germain-Robin brandy and Clear Creek's Cranberry liqueur.
The blend of fruity brandy and tart cranberry is fine stuff.
The Saratoga - 200ML $19. -
Germain-Robin brandy, Low Gap clear wheat whiskey, and the Quady Vya sweet vermouth. Add your own dash of bitters.
The 1850 - 200ML $19. -
The Fluid Dynamics version of the classic Sazerac: Germain-Robin brandy, Low Gap whiskey, and a touch of Germain-Robin absinthe. Add your own dash of bitters.
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TRY SOMETHING NEW EVERY WEEK
Ossau Iraty Said to be one of the first cheeses ever produced, this gem from Aquitaine, France has only gotten better with age. The wheels here at Murray's are rumored to descend from those produced by Aristee, Apollo's sheepherding son. Beneath its amber, mold-dappled rind lies an ivory paste that is both slightly granular and very rich, boasting toasted wheat aromas and nutty, grassy-sweet flavors. The unctuous sheep's milk curds are warmed before being pressed into wheels--its resulting texture makes it a superb melter, and its pious origins (often made in by monks in the western Pyrenees) ensure the high quality of the entire cheesemaking process. Ossau stands as one of the most pairable cheeses around-perfect for a big Bordeaux, raisiny Port, or any new world red.  Delice de Bourgogne A tribute to small scale industrial French cheese-making, Delice de Bourgogne (Burgundy) is produced by Fromagerie Lincet. The pasteurized triple creme (75% butterfat in dry matter) marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-cremes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior. Makes a dreamy breakfast, lunch or dessert - just add champagne!
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Friday November 21stEric Bellnier - M. Touton Selections Wednesday November 26 - mid day tasting before Thanksgiving Ryan Connolly - Michael Skurnik Wines Wednesday December 10th - RSVP Required Backroom tasting with Ted Brown - Vinifera Italian Wines. Friday December 12John Orfice - Allan S. Goodman Selections
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