2010 Russian River Valley Chardonnay and Pinot Noir Offer Top Value and Unsurpassed Quality

The Story of the 2010 Russian River Valley Chardonnay

Davis Bynum is distinguished as the first winery to produce a single vineyard pinot noir from Russian River Valley.  The vintage was 1973 and the grapes were from Joe Rochioli’s now prized vineyard. Today, more than thirty years later, the heritage of Davis Bynum lives on through hand crafted pinot noir and chardonnay grown
exclusively from prime vineyards in Russian River Valley.Chardonnay is among the most transparent of grape varieties, clearly showing the soils and climate in which
it was grown. They follow time-honored methods, bringing in whole clusters of carefully selected Russian River Valley chardonnay during the coldest part of the morning, pressing gently one batch at a time, and fermenting slowly in my favorite French oak barrels.

Final choices are made lot by lot, based on aroma, flavor, overall
balance, and what is called “mouthfeel.”Russian River Valley chardonnay expresses itself differently depending on location, site specifics, and the nature of the vines themselves.The winemaker seeks out the “middle reach” region of the valley, which runs just southwest of Healdsburg to the Wohler Bridge in Forestville.  This area tends to be slightly warmer than the very cool south-western sub regions. Then he focuses  specific vineyards that show superior vine balance thanks to well-drained, inherently low vigor soils. Finally,I choosing a select variety of chardonnay “clones” to enhance complexity, while keeping to the food friendly flavor profile that has always been a hallmark of Davis Bynum: a little lighter, without being lean; a little crisper, without being tart; a little more aromatic, without being distracting; and balanced with less oak and alcohol than you often find in California chardonnays.

SRP: $25. A genuine bargain and a delicious treat

Wine Maker Greg Morthole Notes: Russian River Valley chardonnay expresses itself differently depending on location, site specifics, and the nature of the vines themselves. I seek out the "middle reach" region of the valley, which runs just southwest of Healdsburg to the Wohler Bridge in Forestville. This area tends to be slightly warmer than the very cool south-western sub regions. Then I focus on specific vineyards that show superior vine balance thanks to well-drained, inherently low vigor soils. Finally, I choose a select variety of chardonnay "clones" to enhance complexity, while keeping to the food friendly flavor profile that has always been a hallmark of Davis Bynum: a little lighter, without being lean; a little crisper, without being tart; a little more aromatic, without being distracting; and balanced with less oak and alcohol than you often find in California chardonnays.

Copyright 2012 By Punch In International. All Rights Reserved.

Click Here For Tech Sheet

Disclosure

Continue reading

Advertisements

J Vineyards & Winery Launches Brut Rose in Sleek, Sexy New Package. Absolutely Lush and Exciting

Label

Coinciding with its 25th Anniversary Celebration, J Vineyards & Winery has introduced a non-vintage Brut Rose sparkling wine in a sleek, sexy new clear bottle. The bottle features a distinctive black version of its iconic brushstroke J logo.

"After a quarter century of crafting luxury wines, we still love introducing new wines and new packaging," said Judy Jordan, Founder and President of J Vineyards & Winery. "The eye-popping, rich, pink salmon hue of this pinot noir-based sparkling wine is now on full display for all to see.  It’s a real treat."

Although limited in production, the J Brut Rose can be found on many fine dining wine lists and independent retail stores throughout the country.  To find a retail store near you, or to purchase the wine directly, go to www.jwine.com.

TASTING NOTES

  • 100% Russian River Valley cool-climate grapes
  • 64% Pinot Noir; 34% Chardonnay; 2% Pinot Meunier
  • Traditional saignee methode champenoise techniques
  • Limited production, sleek new clear glass package
  • Elegant aromas of wild strawberry, nectarine, and fresh cut apples
  • Flavors of cherry, blood orange, citrus peel, and tropical fruit
  • The first thing you have to notice is the sexy bottle and the seductive wine color that grabs you. After that, when you’re tasting the wine, you think…crisp, red berries, blood orange, lemon peel, concentrated flavors, perfect balance, effervescent, elegant, and can I have another glass. For me, this wine is great with fruit or Hog Island oysters. Or a perfect way to start an evening out with friends.

    APPELLATION:Russian River Valley

    WINE ALCOHOL:12.5% by volume

    WINE ACID:7.3 grams per liter

    WINE pH:3.17

    RESIDUAL SUGAR:1.15%

    FINAL BLEND:64% Pinot Noir, 34% Chardonnay, 2% Pinot Meunier

    PRODUCTION:13,500

ABOUT J

Founded in 1986 by Judy Jordan, J Vineyards & Winery is an independently-owned Sonoma County winery.  The Winery is celebrating its 25th Anniversary this year.

J Vineyards & Winery focuses on non-vintage Brut, Vintage Brut, and Brut Rose sparkling wines, as well as Pinot Noir, Chardonnay, and Pinot Gris Estate varietal wines, all produced from grapes farmed primarily within Sonoma County’s Russian River Valley appellation.

The J Vineyards & Winery Visitor Center and Bubble Room is located at 11447 Old Redwood Highway, south of Healdsburg. To learn more, or to join the J Wine Club, go to www.jwine.com

California’s Best Sparklers: The Walman Report

Copyright 2012 By Punchin International. All Rights Reserved.

 Disclosure

La Marca’s Prosecco Spumante Is A Sparkling Star

Bottle-La_Marca_Prosecco_750ml

Founded more than 40 years ago, La Marca® is a winery cooperative representing over 5,000 winegrowers who farm over 17,000 acres in the area of Treviso, in the Veneto region of northern Italy. The name “La Marca” refers to the zone of La Marca Trevigiana, source for the winery’s finest grapes. The winery’s headquarters are in the city of Oderzo, in the heart of Prosecco country. Consulting winemaker for La Marca® Prosecco is Fabrizo Gatto.

Tradition at La Marca® runs hand in hand with modern winemaking techniques, all with an eye to the changing demands of the international market for wine.

La Marca® is particularly proud of its fully sparkling Prosecco Spumante. Prosecco has been taking the international wine drinking public by storm. La Marca®’s Prosecco is a delicious, fragrant and fruity wine that is winning hearts and palates wherever sparkling wines are consumed.

Though relatively new to the international market, Prosecco production reflects a long history of painstaking grape growing and winemaking in its unique region.

The hills of Treviso provide unique soils and microclimates that are perfect for the Prosecco grape (the grape and the wine have the same name). La Marca® adds to that perfection by expertly creating the base wines for their Prosecco and then gently adding effervescence through the Charmat process, the ideal way to protect the wine’s delicate aromatics and delightfully light texture. La Marca® Prosecco is a versatile sparkler, a delight on its own as an aperitif, and for any (and every) special occasion. The wine has the substance and energetic acidity to match a wide range of foods and cuisines: Italian of course, but try it with Thai cuisine, a solid American barbecue, or light appetizers.

Although sold under a single brand, La Marca® Prosecco represents the work, the skill, and the traditions of literally thousands of Italian winegrowers and wine workers who remain dedicated to upholding the traditions and quality standards of their region’s own unique wine.

La Marca® 2008 Prosecco Spumante

Wine Description:

Prosecco Spumante is a fully sparkling wine made in Northern Italy from the Prosecco grape. Prosecco is characterized by light and delicate fruit and floral aromatics, relatively low alcohol levels, and a friendly mouthfeel. Prosecco is best consumed soon after production while it still retains its youthful fruitiness and stimulating acidity.

Winemaking Notes:

The La Marca® 2008 Prosecco is produced from 100% Prosecco grapes, harvested in early September 2008, sourced from hundreds of small vineyards throughout the region. The grapes were crushed immediately after harvest before being pressed in gentle membrane presses. The juice was allowed to cold-settle before the initial fermentation occurred in stainless steel at 59-65º F. The still wine underwent aging on the lees prior to a secondary fermentation using the Charmat process at a temperature of 59 º F.

Tasting Notes:

This fully sparkling wine is a pale, golden straw in color. Bubbles are full textured and persistent. On the nose the wine brings fresh citrus with hints of honey and white flowers.  The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing, and crisp.

Recommended Cuisine:

La Marca® Prosecco has the charm to stand alone as an aperitif, but it also has the body and the acidity to match well with a range of fragrant and spicy dishes. Try it with seafood, mild cheeses and any tomato-rich dish, or even with fruit-based desserts.

A bottle of charm. You’re going to like this one!

Finished Wine:
Varietal Content: 100% Prosecco
Varietal Origin: IGT Veneto
Alcohol: 11.30% by vol.
Residual Sugar:   1.7 g/100ml
Total Acidity: .58 g/100ml
pH: 3.2

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Continue reading

Don Miguel Gascon® 2010 Argentina Malbec Is A Pleasure

-Beauty_Shot_DMG_Malbec_FogDon

A pure expression of the fruit, Don Miguel Gascón Malbec is a full bodied wine with a deep violet color, showcasing flavors and aromas of blackberry, blueberry, plum, dark cherry, and a hint of mocha. The wine is elegant and rich in texture, with plush, round
tannins and finely integrated oak characteristics. Final flavors of black spice and maple combine to create a long, velvety finish.

Our only reservation is a hint of vegetation on the finish, which leaves the wine after about 1/2 hour of aeration., indication a bit of aging would be rewarding. Gascón Malbec pairs well with grilled red meats, wild game, pasta dishes and chocolate molten dessert. (Yes it is lovely with chocolate, which means chicken mole or chile in chocolate wine sauce).

Description
Mendoza is a mountainous province at the foot of the Andes Mountains in Cuyo, a region along the western edge of Argentina.
Mendoza, regarded as the most important wine producing province in Argentina, makes over 80% of Argentinean wine. Mendoza’s
high valleys, each at a different elevation and with a different temperature profile, sustain a multitude of microclimates. The high
altitude allows for intense sunlight that produces fruit with thicker skins. This delivers extraordinary color, body, aroma and structure,
and creates unique flavor and aromatic expressions in the finished wine.

Viticulture Notes
The 2010 growing season in Mendoza was characterized by a slight delay in ripening, lower alcohol potential and higher acidity,
compared to the previous one. A late-season frost in 2009 prevented normal bud formation in the spring, resulting in lower yields.
January and February saw unseasonably warm weather throughout the region, and consequently, veraison occurred earlier than
normal in most areas. Sugar accumulation arrest in the berry was delayed and led to lower potential alcohol levels in the fruit than in
2009. Throughout the summer, the weather remained both hot and dry, resulting in generally thick skinned fruit with very
concentrated flavors. The fruit also maintained excellent levels of natural acidity, lending freshness and vibrancy to the grapes.
Overall, the dry season combined with lower yields resulted in fruit with intense color, exceptional levels of concentration and
complexity.

Winemaking Notes
The grapes were harvested by hand in the early morning hours starting in mid-March, then underwent cold maceration for four days
at temperatures not exceeding 10°C (50°F) to achieve optimum extraction of the deep purple, violet berries. Maceration prior to
fermentation also aids in the development of black fruit varietal aromas in the finished wine. To preserve the fruit flavors, primary
fermentation occurred at around 29°C (85°F).
Varietal Content: 95% Malbec, 5% Shiraz
Varietal Origin: Lujan de Cuyo and Uco Valley, Mendoza
Titratability Acidicity: 0.6g/100ml
pH: 3.74
Alcohol Level: 13.90%
Residual Sugar: 0.16g/100ml
UPC: 008500001614
Wine Description
Flavors and aromas of blackberry, blueberry, plum, dark cherry, and a hint of mocha. The wine is elegant and rich in texture, with
plush, round tannins and finely integrated oak characteristics. Final flavors of black spice and maple combine to create a long,
velvety finish.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Continue reading

William Hill® Estate 2008 Napa Valley Cabernet Sauvignon Is A Radiant Example of Cab Quality.

-Beauty_Shot_Wm_Hill_NV_Cabernet_Sauvignon_-_New

William Hill® Estate 2008 Napa Valley Cabernet Sauvignon

Nestled near the Silverado Trail, just minutes from some of the world’s most renowned vineyards, William Hill Estate crafts luxury Chardonnay and red Bordeaux varietals with rich, expressive flavors. Winemaker Ralf Holdenried makes William Hill’s extraordinary collection of elegant wines to showcase the other side of Napa – the side that is off the beaten path.

Wine Description:
The 2008 Napa Valley Cabernet Sauvignon offers aromas and flavors of bright red fruit, with hints of blueberry and red cherry. Undertones of brown spice and sweet vanilla create a plush mouthfeel of soft tannins that evolve into an extraordinary finish.

We were amazed by the extraordinary balance, depth and elegance of this wine. While it is delicious now, lay it away for a year or two and it will be worth the wait.
William His is quickly becoming one of our favorites in the affordable California arena. And they get the fruit right. It’s there, but it doesn’t scream at you.

Viticulture Notes:
The Napa Valley AVA is renowned for its long growing season, marked by warm, sunny days and cool evenings. These growing conditions are ideal for allowing grapes to ripen slowly and evenly. The 2008 growing season began dry and cool, leading up to an early frost that affected some vineyards during budbreak, reducing yields. The weather remained fairly mild through the summer, though some heat spikes occurred before harvest. Ultimately, the weather settled, allowing us to harvest each varietal at its optimal ripeness. Because yields were quite low compared to previous vintages, the harvest produced exceptional quality fruit, with great complexity and concentration.

Winemaking Notes:
The grapes for this wine were hand-picked from the  premier vineyards in the Napa Valley. The grapes were cold soaked for three to five days to enhance color and flavor. After they were destemmed and crushed, the grapes were fermented in upright, closed top fermentors at a maximum temperature of 85°F. The wine remained in contact with the skins for approximately 18 days before undergoing malolactic fermentation to soften the mouthfeel.
Varietal Origin: Napa Valley
Varietal Content: 79% Cabernet Sauvignon, 12% Petit Verdot,
4% Cabernet Franc, 5% Other
Titratable Acidity: 0.68 g/100ml
pH: 3.75
Residual Sugar: 0.25 g/100ml
Alcohol: 14.85%

Terrific. We loved it!

-Wm_Hill_Estate_Winery_Front_Entrance_with_Sunset

Copyright 2012 By Punchin International. All Rights Reserved.

 Disclosure

Continue reading

La Caravelle Champagnes Offer The Perfect Affordable Holiday Bubbly. Always Delightful and Highly Recommended By The Walman Report

affordable-champagne

The Jammets

Rita & Andre Jammet

Click Here For The History

La Caravelle Champagne Cuvee Nina

Champagne Cuvée Niña

The signature brut is named after one of the Caravelle ships built by Columbus for his voyage to the New World. The multi-vintage cuvée features a blend of 40% chardonnay, 30% pinot noir and 30% pinot meunier, with an elegant floral nose and notes of yuzu, white peaches and gingerbread.

We like to start with this one and enjoy it with hor d’oeuvres. Follow it with the elegant Blanc de Blancs and seafood or chicken and finish with the superb Rosé and game, cheese and dessert. If you choose but one, it’s a matter of taste and menu. They are all enchanting.

SRP: $34

Champagne RoséLa Caravelle Champagne Rose

This beautiful salmon pink Champagne uses the same base blend as Niña with the addition of elegant red wines from well-known appellations such as Aÿ and Bouzy. With a floral and red berry bouquet, the rosé evokes hints of cherry almond, pomegranate and fennel.

SRP: $39

Champagne Blanc de BlancsLa Caravelle Blanc De Blancs

Made with an exclusive blend of the best chardonnay crus harvested primarily from the Côte des Blancs and aged for three years, this complex wine has an elegant bouquet perfumed with white flowers and a refreshing, lively flavor with notes of citrus and rhubarb.

SRP: $39

A glance at the impressive list of restaurants offering La Caravelle Champagnes, including the elite Daniel and Adour, shows that we are not alone in our enthusiasm. It also makes it easy when you are not interested in devoting time to an encyclopedic wine list to remember the name: La Caravelle. As the song says “Easy To Remember, But So Hard To Forget.”

La Caravelle Champagnes on Ice

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Continue reading

Valdo Rose Brut Is An Affordable Charmer

Nerello Mascalese Hi-Res

 

THE VINEYARD
Valdo’s Philosophy: “Prosecco” is the distinguishing factor on the regional level- refined aromas, balance and overall quality are the key features Valdo
focuses on to produce unique and unrivalled products. 

Valdo was started in 1926 by the Societa Anonima Vini Superiori & purchased by The Bolla Family in the 1940’s. Over 80 years of continuous
innovation with an ongoing quest for quality and devotion to respecting the vineyards & wine-making traditions of the region.

The Spumante Rosé is created from the perfect blend of two typical Italian vines, the Sicilian black berry Nerello Mascalese, from Sambuca Sicily in the province of Argiento which is 300 meters above sea level, and Glera, the fruity grapes from the Veneto region in the province of Treviso at 80 meters above sea level.  The vineyard that grows the Nerello Mascalese has clay and limestone soil and the Glera vineyard is alluvial clay. 

HARVEST & AGEING
Harvest takes place during the end of August and the first half of September.  After the grapes are selected there is a soft pressing of red
grapes which are not left in contact with the skins for maceration. The wine goes through the Charmat method for 3 months in steel tanks.

The color is like scarlet brush strokes on rose petals.  The bouquet has fine and elegant blossoms, with a consistent presence of raspberry. The palate has a tickling fine perlage of minute bubbles; pleasant round warm flavor with a charming fruity aroma.  The whirlwind of sensations generated by this excellent Rosé wine from the Valdo expertise, is pure delight.

Yields:  Nerello Mascalese : 10,000 kg/ha Glera: 15,000 kg/ha
Grape Varieties: Nerello Mascalese, Glera
Finished Alcohol: 12%

Delightful with roast pork or just to sip. SRP: Under $15.

Copyright 2012 By Punchin International. All Rights Reserved

Disclosure.

La Mangeoire Restaurant Plus Maître Cuisinier de France Christian Delouvrier Equals New York’s Best Bistro Dining

mangeoire use1

Location: 1008 Second Avenue

New York, NY 10022  

Phone: (212) 759-7086
Website: www.lamangeoire.com
Cuisine: French Country Cooking

Executive Chef: Christian Delouvrier

Interior Design: Karen Gorman of Village and City Interiors
Signature Dishes: Poulet Fermier Roti – Farm Roasted Chicken
Hours of Operation:

Monday – Friday: 12:00pm – 11:00pm

Saturday: 5:30pm – 11:00pm
Sunday: 11:00am – 10:00pm
Capacity: Main Dining Room:  30 (seated)
Mezzanine:  16 (seated)
Straw Room: 22 (seated)
Credit Cards: American Express, Visa, MasterCard

Click Here To Make Reservations Online

 

Mangeoire Int1

La Mangeoire Restaurant Heralds Fresh New Interior and New French Country Menu from Maître Cuisinier de France Christian Delouvrier

World Renowned Chef Christian Delouvrier and Longtime Owner  Gerard Donato have joined forces to Celebrate Regional French Country Cooking

Celebrated NYC eatery La Mangeoire has a solid history of serving a classically Provençal menu but starting this month this 35 year old classic is getting a fresh breeze of country air in the form of new interiors and new French Country Menu developed and executed by Chef Christian Delouvrier.

Owner Gerard Donato and Executive Chef Christian Delouvrier (Les Celebrites, Lespinasse and Alain Ducasse’s Essex House) are giving both the food and the décor a major overhaul to reflect a much more rustic “French Country” style that encompasses all regions of the expansive countryside. Chef Delouvrier, a four-star rated chef who has been collaborating with Donato for several months, decided to officially take on the Executive Chef role this fall and together transform this little jewel into a regional bistro serving French Country Cooking as is now scripted on the awning and the tempting new menu.

The changes began with the reimagining of the interior and the hiring of interior designer Karen Gorman of Village and City Interiors who also designed the former Allegretti restaurant. Donato and Delouvrier had a clear vision of transforming the space to make it brighter and more cohesive, filling the restaurant with French country charm while holding onto some of the original rustic details that made the restaurant what it was, including the wonderful antique tile floors and the wood ceilings and beams. The bright yellows and blues that once covered the walls have been replaced with eggshell tones, opening the space up exponentially. The collection of colorful paintings that made la Mangeoire famous have been framed with rustic antique wood giving them the ideal finishing touch and a collection of copper pots and pans, compliments of Donato’s personal collection of cookware, adorn the walls throughout the dining room. Gorman noted, “most importantly we added natural textures to the space such as linen drapes, cloth on the tables and a textured barn wood on many of the wall surfaces. The food and spirit of this restaurant can take center stage and relax in a setting that makes you feel that you are truly somewhere in the French countryside.

We have long admired this charming Manhattan institution, now the experience has evolved into the world class league. Not even in Paris or Lyons will you discover such authentic interpretations of the classics with just enough contemporary color to remove the guilt factor and let patrons devour such masterpieces a as Whole Roasted Chicken, stuffed with fresh herbs and resting on a bed of luscious pommes frites soaking up the natural jus. If you dine at La Mangeoire, the chicken is mandatory and I promise that you will thank me for the recommendation. It arrives with a gorgeously  simple salad served in an oversized pristine glass bowel. This is preceded by marvelous hunks of warm country bread, served with a variety of condiments by one of the most benevolent service staffs in New York.  mangoire int2

Standout new appetizers include Escargots de Bourgogne, which are Burgundy snails with decadent shallot butter, salty Serrano ham, and almonds for texture and confit tomatoes.Or you might try Tarte Campagnarde, an earthy and delicious mushroom and cheese tart; and Salade d’Endive & de Betterave, which is an endive and beet salad with hazelnut oil and red wine vinegar. By all means sample the mangoire salade frisseamazing onion soup, rillettes of pork or smoked salmon, salad frisse (above)f and course country pate that will make you want seconds..

mangoirte int table

In addition to the new menu, each month a specialty dish from a different region in France will be offered so diners can experience food from areas such as Normandy, Champagne, the Alpes, Burgundy, the Loire Valley, and much more.  For the first month, Chef Delouvrier’s special is La Potée Au Chou, a hearty soup that features Pork shank (jambonneau), slab bacon, Morteau sausage, Savoy cabbage, carrots, potatoes, and leeks served with its traditional mustard and cornichon accompaniments. Go ASAP and indulge in the fabulous  December Special: a mouthwatering Beef Fondant, Slowly Braised in a Red Wine Sauce , and topped with Thinly Sliced Carrots on a mound of velvety Mashed Potatoes. (Below)mangeoire special M-BoeufCarotte433x300

.mangoire rabbit

Entrée dishes making their debut on La Mangeoire’s new tables include Duo de Plat de Côte Façon Bourguignonne et de Bavette de Boeuf, a duo of tender short ribs and skirt steak that also pays homage to the Burgundy region, served with glazed carrots and penne gratin; Cuisse de Canard Confite, which is an incredibly juicy and crispy duck leg confit served with a tomato and cranberry bean stew; Pavé de Foie de Veau Poêlé, classic sautéed calves liver steak shallots and Pinot Noir sauce with a side of potato purée; and Mouclade La Mangeoire, a clean preparation of mussels with white wine, crème fraîche, thyme and Sarawak black pepper.  A prix fixe menu will be offered for both lunch and dinner at $21.00 and $32.50 respectively. There is also a 6 course tasting menu for $85 per person.

 

mangoire chicken

The World’s Best Roast Chicken (Above)

Additionally the restaurant will offer “Les Classiques de Christian Delouvrier”, a grouping of three house specials served family style that Chef Delouvrier has had rotating on his menus for years. One particular standout is his Poulet Fermier Roti, or his Farm Roasted Chicken. This has become one of the chef’s staples over the years with some in the food industry calling it the best chicken in New York City. “It is definitely a signature dish of mine and I would encourage anyone that comes to La Mangeoire to try it,” Delouvrier said.  Desserts are classic French bistro style and are all homemade; rotating desserts include remarkable chocolate hazelnut profiteroles, apple tarts, and chocolate mousse and a duo of pot de crème.

Impeccable Tarte and Profiteroles( Below)

 mangeoire tart

mangoire dessert choc

mangeoire use 2 christianChef Delouvrier has run the kitchens at some of the most well regarded restaurants across New York including Les Celebrites (Three-Star Review from The New York Times), Lespinasse (where he earned a coveted New York Time’s Four-Star review), and Alain Ducasse’s Essex House. Since 2006, Delouvrier has consulted with a number of restaurateurs to revitalize existing ventures or to launch new concepts. In late 2009 he began consulting at La Mangeoire. La Mangeoire has given him a place to show his love of food and focus on the techniques and ingredients that define French fare. 

La Mangeoire owner Gerard Donato has owned the restaurant for the past 30 years.  Originally from France, Donato strives to create and atmosphere and menu that makes his French guests feel as if they are home while making Americans feel as if they’ve been transported to the French countryside. And he succeeds! M. Donato is a real charmer and a superb front of the house.

La Mangeoire is open Monday – Friday for lunch and dinner, 12:00pm – 11:00pm, for dinner only on Saturday from 5:30pm – 11:00pm, and for brunch and dinner on Sunday from 11:00am – 10:00pm. It’s wine list is sensible, attractively  priced with nice wines by the glass at under $10 and good bottles in the $40 and up range. Especially nice are some lovely 1/2 bottles. Our Gigondas Guigal 2007 was soft, refined and full of controlled fruit.

La Mangeoire 1008 Second Avenue, New York, NY 10022   (212) 759-7086 www.lamangeoire.com is a breath of fresh air and what the Manhattan dining scene is really about: wonderful food, service and atmosphere at affordable prices, sans snob and mercifully untrendy. And three cheers to M. Delouvrier, everyone’s favorite chef.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure.

Continue reading