Frederick Wildman and Sons, Ltd., is committed to excellence, and is a major force in the world of wine in the United States.

Here are three whites and three roses. All are under $20 and should make your sunny day even brighter!

Both Argentine and Spanish wines (specifically Rioja wine) are among the fastest growing "categories" of all fine wine-growing countries. France has also emerged as a growing category for their “great value” wines as well as Italy. This selection spans all four regions and have very attractive price points.

Whether you are an oenophile or a novice, five little words will be your guide to expert wine selection: Frederick Wildman and Sons, Ltd. You’ll never be disappointed.

A little background:



Cuma is the range of organic wines produced by Michel Torino Estate. Viticulture and winemaking practices are strictly controlled and certified organic. Fertilizers used in the vineyards are sheep manure, ants are controlled with diatom earth, and weeds are cut with machetes: all natural elements. SRP $12.99


A blend of 50% Grenache, 40% Cinsault and 10% Syrah, this racy rosé has some serious weight on the palate. Vinified as a "vin de saignée," a short maceration with a long fermentation under controlled temperatures is employed. This wine defines the word delicious. SRP $13.99


Formed in 2002, Maison Hecht et Bannier produces wines that are reference points for the Languedoc-Roussillon, France’s largest and most confounding winemaking region. SRP $11.99


El Cotp de Rioja, was founded in 1970 by a group of winemakers committed to creating a new type of Rioja. lts first bottling was released in 1975. Today, El Coto is the leading brand in Spain and among the top-selling Spanish wines in Europe. SRP $9.99 for both Blanco and Rosado.scan0006


Santi traces its origins to 1843, when Carlo Santi established a wine cellar in the village of lllasi, Italy. The original winery is situated in the heart of the most acclaimed wine growing zones in the Veneto near Lake Garda. SRP $16.99

Websites/ Resources:

http:[1facebook.comffrederickwildman, httpzl[


Copyright 2011 By Punch In International. All Rights Reserved 

Continue reading “Frederick Wildman and Sons, Ltd., is committed to excellence, and is a major force in the world of wine in the United States.”


Petite%20Maison exterior%20Folder%203%20014

La Petite Maison

13-15 West 54th Street, NY, NY,



Open for dinner Sunday – Thursday, 5pm – 11pm and Friday – Saturday, 5pm – 12am. Lunch is served Monday – Friday, 11:30am – 4pm. Brunch is served Saturday – Sunday, 11:30am – 5pm Breakfast service will begin shortly. For reservations call 212.616.9931.

For the past 21 years La Petite Maison (11 Rue Saint-Francois de Paule, Nice France) has been the most beloved restaurant in Nice, France, tucked away between Place Massena and Old Nice. Celebrated Nice owner and creator Nicole Rubi has introduced the New York City location, which opened to the public on December 8th, 2010 in the former Acquavit space.with owner David Barokas who also owns La Guerite restaurant on Le Iles de Reins and several other properties in Cannes

Known as the doyenne of the Nice restaurant scene due to her unique style of service as much as her signature Niçoise cuisine, Rubi welcomes a global celebrity clientele, including leading heads of state such as French president Nicolas Sarkozy and most recently Chinese president Hu Jintao.

Petite%20Maison interior 2%20Folder%203%20041

The 142 seat, two floor restaurant has been designed by award-winning French architect, Cyril Durand Behar (Lancome Institute, The Grand Hotel in Cannes and Dolce & Gabbana boutiques), with the intention of capturing the spirit and conviviality of the celebrated restaurant while embracing a contemporary style fitting of New York City. Located behind the Museum of Modern Art, La Petite Maison is set in an old town house that previously belonged to the Rockefeller family. Private dining rooms and an eye catching market table filled with seasonal flavors of Nice, including extra virgin olive oil, vegetables and regional salts, can all be enjoyed on the main floor. A large bar surrounded by several tables ideal for a quick bite or casual tasting is also on this level.

Downstairs patrons will walk through an intimate lounge with accented furniture designed by artist Yves Klein, whose work is currently on display across the street at the MoMa. Beyod the lounge, the impressive main dining area unfolds under a vast atrium showcasing an open courtyard flanked by wooden shutters, reminiscent of the historic and charming passageways of Nice. The walls are covered with contemporary art from celebrated international artists, just as they are in Nice. Leading the charge is Jean-Daniel Lorieux, one the most famous photographers of his generation, with many more talented artists to follow. For the true experience of the restaurants, request to be seated in this area.

 Petite%20Maison interior%20Folder%203%20013

In order to capture the signature culinary elements of the renowned La Petite Maison cuisine, Barokas and Rubi appointed Nice native Alain Allegretti (Allegretti restaurant; Atelier and Le Cirque) as consulting Chef and Arno Busquet (chef at the famed La Guerite in Cannes), as chef de cuisine. Previously Busquet was highly lauded for his work at Les Ombres at the Musée du Quai Branly in Paris, before which he spent almost ten years working with Joël Robuchon.


Consulting Chef Alain Allegretti

The tone is set when waiters bring guests small brown, paper bags filled with warm baguettes to dip in olive oil to enjoy with their cocktails. Long time fans of La Petite Maison will relish in the familiar signature dishes that Rubi intended for sharing. Her menu begins with The Flavors of Nice where she offers a tasting of her signature Provençale staples including: Petits Farçis Niçois (Stuffed baby vegetables Niçoise style); light and crispy Zucchini Blossom Beignets and the classic  Pissaladière (an onion/olive tart reminiscent of pizza, served in squares), Rubi’s famed Artichoke Salad; and Warm Poached Shrimp and Basil Salad.

The menu also features their traditional Provençale Soupe de Poisson (fish soup with rouille).  With its intense flavor, it is is a beautiful rendition. Other offerings include an unusual and highly recommended Roasted Bone Marrow with confit tomatoes, grainy mustard and toasted country baguette as well as Rubi’s decadent Black Truffle offerings, which include French style scrambled eggs; a lush Macaroni with fresh cream; and black truffle risotto among others.

petit entree La%20Petite%20Maison%20Folder%203%20002

Signature zucchini blossom beignets Tapenade

We especially enjoyed all the above as starters but recommend going easy: portions  are large The kitchen’s real strong points are the well executed entrees. When in doubt, order any preparation for two and you won’t be disappointed. We loved the miraculous Roasted farmer’s chicken for two (preparation is 45 min.). At  $55, it is a bargain and definitely in the race for the best roast chicken in town,

Also excellent, is  Dover Sole cooked in butter (600g price for two persons) MP. Floured and quickly sautéed, it is beautifully filleted tableside and  is crisp at the skin level and moist within. The accompanying mashed potatoes and green salad are paragons of perfection. For dessert, go for Lemon Sorbet, doused in Vodka or request a coupe, made with smooth chocolate ice cream and Chantilly Cream. Finish with excellent Cappuccino  and you will be inordinately pleased.

There is a short and well chosen wine list  that, with a little searching, offers some nice bottles under $100 and wines by the glass starting at $12. We loved the "Veuve Clicquot, Brut Rose‚, N/V" $25. It was full of bubbles and delectable fruit.

Service at La Petite Maison is casual, attentive and benevolent and for an offbeat experience that can be expensive or affordable, depending on your selection, La Petite Maison is a pleasant surprise, a welcome addition to the New York dining scene and one of the most interesting restaurants to open this year. And remember . . . that chicken requires 45 minutes advance notice. It’s definitely worth the wait!

petite entree2 La%20Petite%20Maison%20Folder%203%20003

Toast with bone marrow


petit artichoke La%20Petite%20Maison%20Folder%203%20001

Wild Striped bass with artichokes, seasonal mushrooms, tomato and basil

petite shrimp La%20Petite%20Maison%20Folder%203%20010

Warm shrimp with lemon dressing and basil



Copyright 2011 By Punch In International. All Rights Reserved

Continue reading “NICOLE RUBI’S FAMED NIÇOIS RESTAURANT LA PETITE MAISON Brings Fun, Fantasy and Fine Food to Midtown”

Rodney Strong Vineyards Offers 2 Surprising Wines For Under $20

Rodney Strong Vineyards was founded on the recognition of Sonoma County’s potential for excellence. It is purely place and character that matter the most. Grapes from each vineyard express their intrinsic personality based on the place where they grow. They gently craft them through to wine by careful use of barrel and stainless steel fermentation and proper oak aging to capture their essence – ultimately defining the character..

Here are two first class wines that are not only affordable, but by California price-standards are bargains And the quality is there. Always dependable, Rodney Strong is a name to seek out.

Rodney strong chard 2009 sonoma

2009 Chardonnay, Sonoma County

Nearly four decades ago Rodney Strong Vineyards discovered that the west and southwestern regions of Sonoma County are ideal for growing chardonnay grapes. The cool maritime influence of the Pacific Ocean arriving reliably in the form of fog each summer evening maintains the bright natural acidity that is key to the balance of any fine chardonnay, while the warm summer afternoons ensure plenty of ripe fruit character. A combination of estate grown and locally farmed fruit, we source the benchland and alluvial soils from vineyards in the Russian River, Alexander Valley, and Sonoma Coast appellations in the making of this wine.

It was barrel fermented about 60% of this wine, and aged that portion in barrel for 4 months, offering the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Bright lemon and apple aromas mingle with hints of toasty barrel complexity, and on the palate, pear and pineapple with spice and refreshing acidity will have you coming back for another glass. Enjoy this lively chardonnay now and over the next couple of years with seafood, chicken, veal or goat cheese.

SRP: $13.50

Continue reading “Rodney Strong Vineyards Offers 2 Surprising Wines For Under $20”

Ilegal Mezcal Sets The Standard. World Class. Wine On Line Rating A Major

Mezcal group

John Rexer began a life-long love affair with mezcal, an artisanal liquor traditionally made in Mexico, more than three decades ago. Now he is cultivating that cultural love affair by importing his own brand, Ilegal Mezcal, to the US and Europe.
“I’m trying to take something I think is very special, different and unique and introduce it to people who can appreciate not only the drink but the culture of Oaxaca, Mexico, and all that it means,” Rexer said.“If you want to know what the traditional drink of Mexico is, you want mezcal, not tequila… Tequilas today are for the most part industrial products, while mezcals are small village efforts,” he said.

Rexer said he fell in love with mezcal in Oaxaca, “the heart and home of mezcal culture.” The liquor is traditionally handcrafted from the heart of the agave plant in various towns across Mexico in an age-old process: baking of the heart in an earthen pit which is stone ground to a pulp, left to naturally ferment, then twice distilled in small batches.

I would go village to village, pueblo to pueblo, to taste different mezcals. I would get to know the distilleries and their owners,” Rexer said.He would then “creatively” bring samples of his favorites south across the border to patrons of his bohemian tequila/mezcal bar, Café No Se, which opened in 2003 in Antigua, Guatemala. These expeditions gave rise to the brand name, ILEGAL MEZCAL.
“I found over time my customers liked it much more than tequila, and they were taken by the stories of how I was bringing it down”, he said.
It was when his patrons began seeking to take home bottles of mezcal that Rexer said he began exploring creating his own brand by working with small, local producers and keeping to traditional production methods.
“Mezcal is something from the earth… I’m serious about the ingredients being agave, water, sun and time. Mezcal is not a product,” Rexer says. “It is a culture. It is as nuanced as the lines in the hands that make it.”

His Ilegal Mezcal line features a limited edition Joven, Reposado and Añejo. And there is no contest. For a memorable experience, try them all. Perfect for Cinco de Mayo or anytime a great Mezcal is appropriate.


Mezcal Joval


Mezcals were originally called “vinos de mezcal”. Like vintage wines, you make comparisons to past vintages, but are never looking for bland predictability.
• Elevation: approx 1700 mts. / 5500 ft.
• Soil Type: luvisol cromico—high clay and chromium content
• Climate: subtropical weather, temperate climate
• Water: from Cuajimoloyas, Oaxaca, eleveation 3200 mts. /10,000 ft.
• Certification: COMERCAM
A young mezcal double and triple distilled. Smoke, pungent Espadin agave, pepper, heat and long finish.


Extremely smooth, consistent heat, light smoke, vegetal, green apple, sweet espadín, eucalyptus, hint of white pepper. This joven is slightly sweeter than lot 001 (though the same general profile) because the agave was cut in February at the height of the dry season. Approachable. Bright long finish.


Copyright 2011 By Punch In International. All Rights Reserved Disclosure



Continue reading “Ilegal Mezcal Sets The Standard. World Class. Wine On Line Rating A Major”


daniel boulud use 

The Ritz-Carlton Montreal is pleased to announce that acclaimed chef Daniel Boulud will create a new restaurant at the legendary hotel. Boulud will open Maison Boulud at the Ritz-Carlton Montreal in early 2012. “We always wanted to add a new offering that would stand out in Montreal’s already rich restaurant culture, one that would truly enhance our city’s culinary vitality. I’m excited to join with Daniel Boulud to make this dream come true,” said Andrew Torriani, president and CEO of the Ritz-Carlton Montreal.

As with all Boulud’s restaurants, the Montreal establishment will be uniquely adapted to its setting. “While I create restaurants that reflect my own distinct style, always inspired by the seasons, my traditional French culinary roots and my standards of hospitality, each place is developed to reflect the culture, tastes and lifestyle of its native city, with a particular focus on local products and purveyors. In this respect, my Montreal restaurant will be no exception,” said the chef.

"The addition of this fine restaurant will complement our already prestigious hotel and residences and will allow our residence owners to enjoy Daniel Boulud’s fine dining in the privacy of their home ", said Andrew Torriani.

Boulud: World renowned chef with Montreal ties

Acclaimed by food lovers, Daniel Boulud and his restaurants have received the highest honours. For instance, the New York restaurant DANIEL has received three stars from the prestigious Michelin Guide and four stars in The New York Times. Boulud runs restaurants around the world, including New York’s DANIEL, Cafe Boulud, db Bistro Moderne, Bar Boulud, DBGB Kitchen and Bar, Boulud Sud and Épicerie Boulud, as well as restaurants in Miami, Palm Beach, London, Beijing and Singapore. The renowned chef comes to Montreal with the support of his Dinex Group, the management company he created in 1997 to assure the consistent quality of his restaurants’ cuisine and service.

Honorary president of the 2007 Montreal High Lights Festival, Chef Boulud has established ties and a longstanding affinity with Montreal. Upon the invitation of the Ritz-Carlton Montreal, he will soon have the opportunity to meet with Montrealers to share more details of the project he will be developing for the Ritz. “While I’ve been a guest at countless wonderful Montreal events and even cooked in the restaurant of my friend chef Normand Laprise, now more than ever, it’s so important for me to embrace the city, its culture and its people as I begin to conceive this new restaurant. I’m fortunate to be guided in this process by the Ritz-Carlton Montreal team. Their deeply rooted and stellar reputation in Montreal and their incredible professionalism as hoteliers will be tremendous assets to the new Maison Boulud,” said Boulud. “I’m French by birth but have made North America my home for almost three decades. As a chef and restaurateur, my approach definitely bridges both European and North American traditions. This is not unlike what so appeals to me about Montreal, a city that embodies this mix of cultures perfectly and makes me feel I’m not far from my own home town of Lyon,” he added.

Opening of the Ritz-Carlton Montreal

A total of $150 million has been invested in the complete reconstruction of the hotel and the floors that will house residences, to re-establish the Ritz’s position in the Montreal marketplace. Sales of the Ritz residences have been brisk: the prices paid to date demonstrate the sophistication of living in Montreal’s downtown core. Work is moving ahead quickly. “We’ve already finished the seventh floor and will be completing the upper floors in the next few months,” said Torriani.

Work on the Ritz-Carlton Montreal is on schedule for completion by late fall 2011. “We have everything in place to have the hotel fully operational in early 2012, and today’s announcement ensures that our Maison Boulud restaurant is on track to meet the overall opening schedule. Our partnership with Daniel proves our clear aim to make the Ritz Carlton Montreal a unique five-star hotel property in Montreal,” said Torriani. “The hotel we will be opening will surprise Montrealers with its sophistication and with the prestigious brands that will be featured there,” he added. “Boulud’s arrival is the first in a series of announcements about bringing world-class talents to Montreal, something we have always wanted to do,” concluded Torriani.

About the Ritz-Carlton Montreal

Once the transformation is completed in January 2012, the Ritz-Carlton Montreal will be Montreal’s most prestigious address with 130 completely redesigned rooms and suites, as well as 46 new luxury residences. The Hotel’s restaurant was designed by Super Potato, one of the world’s most reputed restaurant design firms. Chef Boulud and his Dinex Group will collaborate with them on finalizing the project and will oversee the operations. .

The Ritz-Carlton Montreal, which opened its doors in 1912, is located in the heart of the Golden Square Mile, home to Montreal’s business elite in the early 20th century. A symbol of refinement and elegance, the Hotel has welcomed the world’s heads of state, artists and business people. Many of the 20th century’s leading figures have stayed there, the Queen Mother, Winston Churchill, Charles de Gaulle, Richard Nixon, Pierre Elliott Trudeau, Brian Mulroney, George Bush Sr., the Rolling Stones and Celine Dion, as well as Elizabeth Taylor and Richard Burton, who celebrated their first marriage at the Hotel. The Hotel’s restaurant design and operations will bear the signature of Daniel Boulud.

About Daniel Boulud

Daniel Boulud is chef-owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of St. Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

Boulud’s culinary accolades include James Beard Foundation awards for Outstanding Restaurateur, Best Chef – New York City and Outstanding Chef of the Year. In addition, he has been named a Knight of the Legion of Honour by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned three Michelin stars, a coveted four-star rating from The New York Times, Wine Spectator’s Grand Award and is ranked eighth among Restaurant Magazine’s World’s 50 Best Restaurants. The chef’s culinary style is reflected in his six cookbooks and his television series, After Hours with Daniel. For more information on the chef please visit



Copyright 2011 By Punch In International. All Rights Reserved



Voga, Not Just Another Pretty Bottle

    . VOGA Italia Wine. The wine has a pretty chic bottle, tastes good, and soon VOGA will be distributing a Moscato. VOGA Italia hails from Italy, the country best known for producing some of the world’s best wine as well as its’ keen sense of style. VOGA Italia encompasses all aspects offering a […]