Cellar Grab at 675 Bar

I have been having a ton of fun this last month opening our new bar, 675, in the meatpacking district. It is located on 13th Street and Hudson, under Vento Restaurant.

We feature mixed drinks created by Eben Klemm such as the Fenimore (my favorite) made with Applejack, Maple Syrup and Fernet Branca and the Algerian Typist (most popular and also another of my top selections) made with Sombra Mescal, Harissa and Pineapple Juice.

Our wine program offers a fun twist on the traditional. We offer about 25 artisan produced wines which are all offered by the glass and are on our printed menu. In addition, we have a program called Cellar Grab which is essentially our reserve list. You pick a category and price point red, white, sparkling 100,200, or 350 and are escorted to our cellar to pick your wine blind. You are permitted one throw back if the wine you pick isn't something you are in the mood for. Rest assured there are no booby prizes in this game, everything in the cellar is extremely well priced and over delivers for the category and price.

Some of our recent 100 grabs

2001 Prager, Riesling, Bodenstein, Wachau. 1998 Arlot, Clos de Arlot, Nuits St George. 2000 Mascarello Monprivato Barolo, NV Billecart Brut Reserve, Champagne.

Can you imagine what we are giving away for 200 and 350? You will have to see for yourself or follow me on twitter for up to the minute updates.

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Wed evening- live bourbon

As I sit in my office, writing a new wine list, I just noticed that my collegues Eben and Alex inherited a stash of Bourbons that they didn't ask me to sample this afternoon. Not wanting to put off anything, I have decided to taste them and update my blog at the same time. If you want to taste some Bourbon of your own. head down to wildwood bbq. We have a great selection and the staff is very knowledgable or try one of the Bourbon's listed below.

#1-Michters 10 yr old-Bourbon 47.2% abv-Barrel #8e-1

Caramel, golden color with sweet vanilla and popcorn aromas, smooth finish with light amounts of char and a long finish.

#2- Michter's Small Batch-Unblended American Whiskey-41.7%abv-Barrel #8f-9

Slightly amber color with light blue hues, earthy nose of petroleum and granite, creamy toast and a light finish of muddled fruit

#3-Michter's Small Batch-Bourbon 45.7%abv-Barrel #9a5

Medium amber color with fragrant floral nose of violets, understated charred oak, creamy banana, smooth and easy drinking

In general, I think these are all smooth and a nice introduction to bourbon. Now, where can I find some Champagne? hmm, gotta check the fridge.

    

Thank you

Becoming a Master Sommelier takes dedication, time, passion and patience. More than anything else it takes the support and love of friends, family and colleagues. Having just settled back in NYC after exams, the only thing I can think about is how lucky I am. This, my first post of the new year. (I was studying and had no time, sorry) is dedicated to all of YOU that have helped me fulfill my dream. I hope if I am speaking about YOU without using your name, you realize how you have inspired me and if you aren't directly a part of my journey, you know that you have been a part of someone else's with similar experiences.   You told me 'Pal, it is about the journey and not the end result that matters'. You were my first mentor, you believed in me when I was 21 and convinced the owner of our company to give me my first sommelier job. You were the first person to tell me I didn't pass my exams in London and the person I couldn't wait to sit next to during my first MS dinner. You woke up every Monday, Wed and Friday for our tasting group at 9am and never minded that I couldn't get Gruner Veltliner right. You were the person I walked around the block with to clear my head after we got our test results. You were the guest in my restaurant that asked me enthusiastic questions. You let me come into your restaurant to serve your guests and helped me perfect service. You were the distributor that taught me there is a practical reason to know the sub zones of Lambrusco by tasting me on one of them. You had so many people to mentor and a busy successful career but you always made me feel like the most important person in your world. You designed a special tray for service that would help you take care of your guests better. You asked me the 1er crus of Burgundy over and over until I remembered. You invited me to your home and cooked me duck and served me Chateauneuf du Pape. You reminded me to be kind to myself and to SMILE. You let me take 2 weeks off from work to prepare for the exam. You hosted my first introduction class. You taught me to never give up on my dreams and that for me the 4th time is a charm.

What's new at BRG? BBQ!!

I just got home from the first of three Friends and Family dinners at our new restaurant Wildwood Barbecue. These test dinners give our staff the opportunity to become familiar with their environment: the computers, the food, the drink, and the general flow of service. We want everything to be flawless before we fling the doors open to the paying guests. Tonight was a smooth beginning to what will hopefully be a great new concept for us.

And speaking of smooth…

I never thought of myself as the bourbon drinking type but after tasting over 40 of them with my colleagues (just in the past month!) to determine our house selections, I have a newfound love for charred American oak. My favorite so far is Eagle Rare by Saserac. It has the perfect amount of vanilla and toast. The smoothness makes it a perfect choice for any beginner.

Did I mention the 9 draft beers and 40 bottle selections? These past few months have been an eye opening change in the Wine and Spirits department of BR Guest. Instead of our usual sniffing and sampling of wine, you would have found us in the conference room with the Pit master BIG LOU deciding which of the Amber Ale's we should choose to put on the list...

Some favorites so far are:

Hitachino, Gingle Ale, Abita Strawberry Ale, De Dolle 'Mad Bitch', and Lagunitas 'Censored Ale'.

But who knows what the future holds? I am definitely excited to be discovering new areas of the beverage world.

Explore something new…I will save the wine advice for another day…

Best Wine Experience of 2007

The most memorable wine experiences are never just about the wine that was drunk.  They are always so much deeper than that. The best bottles are always enjoyed and savored when the setting, the mood, the food, the wine, and most importantly the company, is just right.  You can have a pristine bottle of 1982 Chateau Margaux on a bad date and you will still want to rush home even though you have a half glass left. Or you can have a $12.00 bottle of Albarino with friends on the beach in the Hamptons and feel as if you can take on the world.

My best wine experience of 2007 was with my great friend Eben Klemm.  We went to Veritas for dinner to check out the new chef and to celebrate his birthday. We ordered a bottle of Henri Bonneau's, Cuvee des Celestins, Chateauneuf du Pape 1992. We ate escargots and pasta with ragu of wild hare. We sat at the bar and talked endlessly about life, love, heartbreak and friendship.  We didn't look up from conversation for a minute and didn't talk about the wine technically.  We just "were" and the wine was amazing.  Two weeks later, I was still tasting the finish, or maybe I was just remembering the experience.   

In case you don't know, Henri Bonneau is a small producer who makes some of the most amazing wine in the world.  The production is so small that not many sommeliers have even heard of him, or tasted the wines.  His cuvee "Reserve des Celestins is the best wine that he makes and in some years, matures in barrel for at least 6 years.  It is usually about 80% Grenache.  Looking at the cellar would make you nervous. It is old and dirty. But it is that funk that gives the wine its complexity.

My only resolution for 2008 is to spend more time creating amazing experiences with my friends, great wine will be an added bonus.   

DO YOU HAVE A TYPE?

When out to dinner do you gravitate towards a certain style or are you open minded and up to try anything? I’m not sure how I feel about this question.  My best friend tells me I do have a type.  Last week while we were out to dinner she laughed and said “You’re so predictable, that’s so your type”. 

I got to thinking, maybe she has a point. While I can sometimes be adventurous, I often find myself attracted to the same style of wine.

When buying wine for our restaurants, I don’t have a type.  I buy wines in all categories, colors, body styles, price ranges and flavor profiles. I am buying for the guests, not for myself.   

When dining out for personal reasons, I usually like white wines that are not over oaked. I look for intensity and I want a wine that is distinct and shows itself as being from a specific grape or region. This is what is known as terroir in France.  It is the ability for the wine to paint a picture of where it was made. You can smell and taste the soil, winemaking technique, grape varietal or oak treatment that was used. Some of my favorites include Premier Cru or Grand Cru Chablis, Gruner Veltliner Smaragd from Austria, and Dry Riesling from Alsace. 

I like my red wine to be structured and earthy with a hint of ripe fruit. Medium to full bodied with a touch of oak.  Some favorites include Rhone Reds, Bordeaux, Ribera del Duero and Indigenous Italian varietals.

I guess I do know what I like and I am sure most people do also. The best part is that in a world of so many grape varietals and wine producing regions, there is something for everyone.

A Whirlwind of a Wine Week

I love the wine business. Especially when I get to spend the week hanging out with winemakers, winery owners and sommelier friends from out of town.  The New York Wine Experience sponsored by Wine Spectator is a three day event that turned into a week of drinking, eating out and fun which started on Tuesday night and ended this past Sunday. Here are the highlights.

Tuesday

7pm Dinner at Crave Ceviche - My friends Sara, Kate and I had a great dinner with Spanish wine at a new ceviche bar. Afterwards we swung by Cru for vino. Although I was tired I couldn’t think about going home until after the 1985 Giacomo Conterno Monfortino Barolo out of magnum and pork buns from Momofuko were finished….

12:30pm Thursday Lunch at Aureole - I had a wonderful lunch with the charming winemakers of Bodegas Muga, Sierra Cantabria, San Vincente, Emilio Moro, and Alonso del Yerro.

The single vineyard wines from Emilio Moro Malleolus ‘Sanchomartin’ and ‘Valderramiro’ were drinking amazing and it was fun to see the differences side by side.

9pm Wine Experience, Grand Tasting - Critic’s Choice Awards - Since I was running late from work, my job was to ‘power taste’ through wines such as Hirtzberger, Pichler, Krug, Chateau Margaux, Harlan, Sassicaia, Tignanello, Lewis Cellars and Haut Brion in between trying to say hello to friends from Vegas and accidentally running into my ex-boyfriends friends.

Friday

7am - (yes I did write 7am) Wine Experience - Sommelier Room - Richard Betts, Heather Branch and I are on a team of sommeliers whose responsibility is ensuring no corked wine is served during the tasting.  We double blind tasted 75 bottles of Shafer Chardonnay, Jaboulet Hermitage Blanc and Leoville Barton eliminating the ones with flaws.

11pm - after party at Solera Restaurant - The funny thing about after parties following wine events is everyone drinks beer………afterwards we headed back to my old apartment in the east village for some guitar playing.

Saturday-

1pm - Lunch at DB bistro-tarte flambé and Alsace wine lead to a wine celebrity citing of Hubert Trimbach…and his delicious Riesling Reserve

12 midnight - Cocktail Research - Rob Bigelow and Ken Frederickson take us to B-Flat, a great new cocktail lounge with killer martinis. Except for the wasabi martini.

Sunday

8pm - Dinner and drinks- I just had to end the week the way it started, Momofuko pork buns…just this time we skipped the wine in exchange for sake.

It has been exhausting yet so much fun!

Midnight Wine Knowledge

We finally stopped procrastinating and brought back the Nightime Blind Tasting Group.  Last Thursday around 12:00am at Fiamma, while most sommeliers were probably just getting off from work preparing to have a beer, Fred Dexheimer (master sommelier) Andreas Larson (winner of the 2007 Best Sommelier in the World Competition), Brett (BLT Steak), Josh (Cru) and Jarad (Fiamma) and I were just getting started. We were meeting because Andreas was in town. Having just been crowned best sommelier in the world in May, he had tasted in many competition and wanted to share his style with us.  We all brought "classic wine from classic regions" and the fun began.

#1-(it was my wine)- Tasting notes on the nose were exotic, crisp, herbacious, with a touch of old oak, very complex, earthy, oily minerality. Palate was strong bitterness and almost tannic, exotic waxy fruit, strong sense of herbacious notes, sage, citrus.  Initially it was called White Hermitage but most agreed it was too acidic to be from the Rhone.  Andreas nailed the wine calling it 2004, high quality, white bordeaux from Graves....it was in fact 2005, Blanc de Lynches Bages...nice job.

#2-(Josh's wine)- Dark purple color with pigment in the tears, yet transparent, very floral on the nose, red fruit like cranberries and plums, almost smells very ripe, on palate, completely dry with no fruit, floral-earthy-coal, charcoal, medium plus tannins, high acid, medium bodied with no oak....many thought it was Nebbiolo or Sangiovese but turns out it was 2006 Giacosa Dolcetto. (I want to drink more of that).

#3 (Brett's wine)- Neon garnet color, nose is rose petals, ripe red fruit, orange peel, funky old oak, palate is high tannins, light tart red cranberries, high acid, complex, long lasting....we all knew that if it smells and tastes like a Barolo, it probably is a Barolo-1997 Adasi Barolo.

#4-(Fred's wine)- Medium scarlet red with brown on ages (old wine), chocolate, leather, spice, coffee, old oak, stewed veggies, palate is dark black fruit, medium tannins (b/c of age, most had mellowed), great length, kiss of oak, layers of earth flavors.  Everyone but me called it old bordeaux, I was in California good quality Caberent and it was actually Mondavi, Reserve Cabernet 1995.

#5-(my other wine)- Medium scarlet color with hints of brownish orange, very earthy nose, almost no fruit, well developed, cocoa and all spice, palate is medium tannins, medium bodied, high acid, all earth. Leather, smoke and mint.  Almost everyone thought bordeaux, it was actually 1982, Beycheville, St Julien.

As you can see it was a night of great learning and wine tasting and then we went to Blue Ribbon for the afterwork beer.

America's Top Sommelier

What if there was a reality TV show called “America’s Top Sommelier?"

I could picture it now, contestants would be required to put together wine shelves for a wine cellar, pair food and wine for celebrity guest sommeliers, write a wine list within a given budget, blind taste esoteric wines, and train a staff of bartenders and servers in proper wine service. Who would the host of the show be? Kevin Zraly, Robert Parker, Jancis Robinson, Hugh Johnson? What would the tag line of the dismissal be? “Only one person can be chosen to be America’s Top Sommelier, pack up your corkscrew…you’re going home?” ABC, FOX, any takers??

Wow, the idea is so fun. I would definitely audition for this. After all it sounds exactly like a restaurant opening. Which reminds me Primehouse NYC just opened last week…and I am not blogging it simply because it is our restaurant, you just have to check it out. The decanting table is lined with gold leaf, there are over 27 magnums, a flight of dessert wine called “Back to the Future” which features old Madeira, port and armagnac…and the steak is amazing.

New Look

I decided we needed a new look for the blog, after all the old one was green, plain and never updated. (he, he, who could blame me, it was my first time blogging). I also decided that I want to make the blogs less formal long and instead post more often.  With some experience under my belt I would like to start the summer season fresh.  Thanks for bearing with me through my growing pains.  I hope you enjoy the new posts, pictures, links and colors.