David Hill 2011 ESTATE PINOT GRIS

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2011 ESTATE PINOT GRIS

Willamette Valley, OR

The grapes were harvested five days apart and fermented separately, as in years past, keeping this year’s Pinot Gris much like the last. Processed separately, we take great care in producing our all of our Pinot Gris. The two lots are fermented separately, with different strains of wine yeast, creating a wine that is bright with aromas of citrus and stone fruit along with a mouth feel that is filled with fresh fruit followed by a nice crisp finish.

· Brix at harvest: 21.5 and 24

· R.S.: 1.0%

· TA: 0.78 g/100ml

· pH: 3.21

· Alcohol: 12.5%

· Cases bottled: 317 cases

· Date Bottled: 04/18/12

· Retail Price: $16.00

A  lovely Pino Gris, here is the perfect summer white. 

Check out the website: Click Here For Website

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Upstairs at ’21’ Offers, Elegance, Privacy and Outstanding Cuisine

Club, 21 West 52nd Street, New York, New York 10019
Restaurant Reservations: (212) 582 7200  Private Dining: (212) 582 1400

Restaurant Hours:
Tuesday – Saturday: 5.30 pm to 10 pm

Dress code: Jackets are necessary for gentlemen. Jeans and sneakers are not permitted

This Upstairs Room is also available for private events. (Call 212.582.1400 for private event pricing and details).

21 Club - Upstairs 1

Upstairs at ’21’ is an elegant 32-seat restaurant located one flight up from the world-famous Bar Room.

Available for private events or an intimate dinner, you’ll find inspired cuisine in an exquisite salon-like setting framed by vivid murals of four New York landmarks set in the mid-1930s. Brooklyn-based artist Wynne Evans created the murals especially for Upstairs at ’21’.

This intimate room envelops diners in a warm glow as detailed, attentive service pairs with creative dishes and outstanding wine to create an enchanting and memorable evening to be savored for years to come.

The charming Captain, Christopher Smith, is warm, knowledgeable and adept . He will guide you through the Upstairs menu, which at $75 for three courses, with few supplements, vies for the best value is luxury dining in Manhattan.

21 Club, New York

Offering a choice of some 10 appetizers, 14 entrees and 9 delectable desserts, dinner starter highlights include a light Cornmeal Crusted Crab Cake with pickled corn relish, impeccably Crispy  and Tender Veal Sweet Breads and white asparagus, a composite of Deviled Egg with Lobster, diced lobster, American caviar, Imberico ham, shaved asparagus and garlic aioli and perfectly Grilled Spanish Octopus, artichoke barigoule, fingerling potatoes and basil purée.

A selection of well chosen entrees, ranging from classic to contemporary follow. Purists will love the  Creamy Chicken Hash, the elite ‘21’ Burger or arguably the best dish on the menu: Chef Greeley’s Signature Mixed Grill of Game, green tea-rubbed wild boar chop, smoked homemade Mangalitsa sausage, venison loin bacon-wrapped rabbit saddle, red rice, green beans and a focused blackberry sauce. We can never resist the remarkably prepared Dover Sole*, grilled or sautéed (which we prefer), with asparagus and a delicate brown butter sauce ($18 Addition). Although excellent vegetables garnish most plates gratis, don’t miss the lovely Buttered Peas and Fava Beans ● Creamed Spinach ● Asparagus with Hollandaise
Japanese Eggplant with Tomato • or Creamy Potato Purée with Ramps (all $10 additional).

The wine list with some 1,300 selections spread over 15 countries,offers something for everyone and despite its encyclopedic scope, proposes attractive selections under $40.  Desserts and beautiful, but delightfully unfussy. The feathery Grand Marnier or chocolate Soufflés are exemplary, while the decadent Peanut Butter and Banana Sundae, blending peanut butter ice cream, banana ice cream, candied peanuts and chocolate sauce or Toasted Coconut Cake, passion fruit custard, coconut Anglaise and pineapple sorbet would turn grandpa into a twelve year old.

The orchestration as a whole is beautifully overseen by restaurant manager Michael Jenkins.  Coupled with silky service and some of the best Martinis in town,  Upstairs at 21, 21 W. 52nd. St., is one of the most romantic places to enjoy a superb dinner in New York City and 21 remains one of America’s finest restaurants and rates A Major on THE WALMAN REPORT.

 

Copyright 2012 By Punchin International. All Rights Reserved.

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The Orchard House

orchard house int1

The Orchard House is located at 146 Orchard Street.

Dinner: Tuesday & Wednesday 5:30pm–10:30pm; Thursday through Saturday 5:30pm–11:30pm.

Lunch (Starting June 6) Monday through Friday 11:30am–3:00pm.

Brunch: Saturday 11:00am–4:00pm; Sunday 12:00pm to 4:00pm

Cocktail hour: Monday through Friday 4:00pm–7:30pm (bar only)

Late Night: Fridays & Saturdays 11:30pm–3:00am

Website: http://www.theorch.com/

For more information, please call 212-777-8600, visit their website at http://www.theorch.com, follow them on Twitter at @theorchnyc, or Like The-Orchard-House on Facebook.


Orchard House int3

The eye-catching Orchard House, concept of owners Teddy Kambouris and Kevin Jackasal, is a bright, playful hub of the Lower East Side. Inspired by the area’s rich architectural past and present, designer Steve Lewis of Lewis & Dizon Designs, used the festive, open space to pay homage to the aesthetics of the neighborhood and the vibrant spirit of those who call it home, from tattoo artists to haberdashers to musicians. Diners enjoy a seamless flow from the colorful streetscape into the bright dining space, as the front glass doors completely open, welcoming patrons to sit back, relax and enjoy the eclectic scene.

Teddy Kambouris and Kevin Jackasal set out to create a space where locals can lounge while visitors take in the creative vibe of the Lower East Side, feasting on everything from the eye-popping interior to the reawakened take on New American comfort food. Both Kambouris and Jackasal come from hospitality backgrounds — Jackasal began his career in the hotel industry working for the Marriott, Radisson & W Hotel Group and went on to launch New York restaurants like Kallari Taverna and Rayuela, while Kambouris was raised in New York City in the longstanding family tradition of restaurateurs. Drawing on the wisdom of Consulting Chef Matthew Redington, veteran Jean-Georges sous-chef and graduate of the New England Culinary Institute, the partners were able to create an inspired new menu that brings their vision alive in The Orchard House.Orchard House Fried Pickles

Fried Pickles, which come as chips with a side of horseradish

The Orchard House’s menu focuses on yummy, bite-sized portions that are meant to be shared.  House favorites are fresh twists on traditional American comforts, like moist and tender Lamb Sliders, mini-burgers of medium rare lamb served with minted cucumber and scallion on potato buns. A nod to the Lower East Side is the Fried Pickles, which come as chips with a side of horseradish and whipped sheep’s milk ricotta. Or make a date with the Devils on Horseback, plump blue-cheese stuffed dates soaked in port wine and served in a sweetly caramelized wrap of pan-seared bacon. Home-style Mac & Cheese is a classic American staple, blending Parmesan, emmenthal and cheddar cheeses with traditional elbow macaroni.

Orchard House Avocado Salad

Zesty Avocado Salad

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Chateau La Nerthe Chateauneuf-du-Pape Rouge 2008 Excels and Rates A Major From Wine On Line

Pasternak Wine Imports, (PWI) a leading national importer of fine wines from
around the world is the sole U.S. Agent and Importers for Château La Nerthe, from Châteauneuf-du-Pape.

Château La Nerthe has a rich heritage dating back to 1560 and is recognized as a benchmark producer from the Châteauneuf-du-Pape region. 225 acres of organically certified old vine vineyards ring the graceful grand château which creates wines that express the unique terroir and delivers unparalleled elegance. Chateau La Nerthe is
owned and managed by the renowned Richard family, involved in wine making and wine distribution since 1892.Château La Nerthe is one of Chateauneuf’s oldest estates and a benchmark producer of the region. Located in the heart of the AOC, the 225 acres of Château La Nerthe’s vineyards are locates in a single block around the chateau and have been certified organic since 1998. The classic chateauneuf terroir of the famous galettes (large, round stones) dominate the on average 40 year old vineyards.

Rhone Red Blends from Chateauneuf-du-Pape, Rhone, France Deep ruby color with a purple rim. A wonderful, expressive nose where ripe black and red fruits (cherry & black currant) combine with spices. Full- bodied with gorgeous, silky tannins, a balanced palate and a particularly long finished where notes of dates add an extra layer of complexity. alcohol by volume: 14.5%

A deep red with profound purple hints. Intense aromas with rich ripe fruits undertones, spices and various black colored berries soaked in alcohol. Well balanced on the palate with expressive hints of fig, cocoa and leather. The finish is long, complex and we note a great finesse of tanins.

Grape Varieties: Grenache 43 %, Syrah 36 %, Mourvèdre 21 %
Finished Alcohol: 14.5%
Acidity/pH: 3.65
Residual Sugar: 2
SRP: $59

 

Outstanding Chateauneuf-du-Pape and worth every Euro. Delicious with game, beef, cheese or assertive seafood.

 

 

Copyright 2012 By Punchin International. All Rights Reserved.

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Line 39 2010 Gets It Right

Line 39 2010Line 39 - Petite Sirah 2009

TASTING NOTES
2009
PETITE SIRAH
NORTH COAST
VINTAGE: 2009
APPELLATION: North Coast, California
ALCOHOL: 13.5%
TA: .69
PH:
WINEMAKER:
CASES PRODUCED:
SUGGESTED RETAIL:
3.44
Bob Broman
3,370
$10.00
Line 39 offers consumers a selection of varietals
from Lake County, AVA, an emerging wine region
in California located north of Napa Valley and the
North Coast appellation. Line 39 refers to the
latitude where many of the great wine growing
regions of the world are found.  Lake County
continues to impress critics with ideal growing
conditions and soil compositions that allow for
excellent fruit. Line 39 wines are versatile and
sophisticated, providing a wonderful complement
to a variety of foods.
WINE FACTS
The 2009 Petite Sirah offers aromas of red and black fruits,
with a hint of oak.  A full-bodied wine that is both complex and
elegant, this wine boasts rich flavors of dark fruits, cherries
and a long finish that we believe will help put Lake County on
the map.  This Petite Sirah calls out for big, juicy steak.

PETITE SIRAH
NORTH COAST
VINTAGE: 2009
APPELLATION: North Coast, California
ALCOHOL: 13.5%
TA: .69
PH:
WINEMAKER:
CASES PRODUCED:
SUGGESTED RETAIL:
3.44
Bob Broman
3,370
SRP: Under $15.00
Line 39 offers consumers a selection of varietals
from Lake County, AVA, an emerging wine region
in California located north of Napa Valley and the
North Coast appellation. Line 39 refers to the
latitude where many of the great wine growing
regions of the world are found.  Lake County
continues to impress critics with ideal growing
conditions and soil compositions that allow for
excellent fruit. Line 39 wines are versatile and
sophisticated, providing a wonderful complement
to a variety of foods.
WINE FACTS
The 2009 Petite Sirah offers aromas of red and black fruits,
with a hint of oak.  A full-bodied wine that is both complex and
elegant, this wine boasts rich flavors of dark fruits, cherries
and a long finish that we believe will help put Lake County on
the map.  This Petite Sirah calls out for big, juicy steak.

Copyright 2012 By Punchin International. All Rights Reserved.

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Armani/Ristorante 5th Avenue, An Italian Culinary Gem

armani interior1

The Jewel Box Interior of Armani/Ristorante 5th Avenue

Armani/Ristorante 5th Avenue is open for lunch and dinner daily Monday-Wednesday (11:30a.m. – 10:00p.m.), Thursday-Saturday (11:30a.m. – 11:00p.m.) and until 5 p.m. on Sunday (lunch and an Italian style Saturday and Sunday brunch service begins at 11:30 a.m.) 717 Fifth Avenue at 56th Street, 212.207.1902


As Summer descends upon New York City a bounty of beautiful dishes are gracing the menu at the stylish Armani/Ristorante 5th Avenue, where Executive Chef Roberto Deiaco continues to wow diners with his gorgeously composed dishes, keeping the essence of classic Italy and infusing a modern twist.

Giorgio Armani collaborated with innovative architects Doriana and Massimiliano Fuksas to design the 5,200-square-foot restaurant and bar, which offers a stunning view overlooking Fifth Avenue. The multi-level store was conceived as a single, fluid space brought together by a central staircase. The restaurant’s beige walls, black floors and ceilings, and metal fixtures, all come together to provide a suave feel that evokes movement and fluidity. Special attention has also been paid to the lighting, which appears invisible and creates a theatrical mood. The hidden lighting emphasizes the use of curves, a consistent feature found throughout the restaurant and store.

armani VITELLO_TONNATO

The Amazing Vitello Tonnato (thinly-sliced roast veal loin, topped with velvety tuna-caper sauce, citrus segments, and pantelleria island capers).

Armani’s antipasti features an abundance of seasonal ingredients in dishes such as SPARAGI BIANCHI, white asparagus with chervil zabaglione, and house-smoked duck carpaccino and a beautifully presented dish with the best from the sea CRUDITÀ DI MARE, red beet and orange-marinated wild branzino barpaccio, blue fin tuna tartar, fresh oyster, and green apple-marinated langoustine with Italian caviar. For those salad lovers there is MISTICANZA PRIMAVERILE, a crisp salad of Cipollini Onions, Chiodini Mushrooms, Baby Peppers, Baby Zucchini, Asparagus, Radish, and Fava Beans and chef Deiaco’s own INSALATA NIZZARDA a Niçoise salad with seared tuna, haricort vertes, tropea onions, olives, pachino tomatoes, and poached quail egg.

One dish not on the menu, sparkling fresh Mediterranean langoustines, are served raw in a hauntingly light sauce topped with fresh caviar. Worthy of a detour in itself and probably the best  langoustines we have encountered this side of the Atlantic, we hope they will become a house signature. Armani INSALATA DI ORZO E RISO SALTATO, Armani

Sure to be a favorite of Chef Deiaco’s is a selection of homemade pasta dishes such as TONNARELLI AL NERO, squid ink tonnarelli pasta tossed with baby calamari, tender tuna belly, lemon zest, and sage topped with air-dried tuna roe, the LASAGNETTA PRIMAVERILE, with thyme-roasted spring vegetables and decadent Parmesan cheese fondue as well as the RISOTTO AI FIORI DI ZUCCA, a traditional zucchini blossom risotto with Mediterranean langoustine and cognac reduction.

armani TAGLIARELLE INTEGRALI, Armani

Remarkable Tagliarelle Integrali (homemade whole wheat tagliarelle pasta with crispy "alto adige" speck, zigher cheese, and fava bea purée).

For those looking for bold flavors and a moment to indulge the Secondi Piatti include MAIALINO DA LATTE, a slow-roasted suckling pig served with sweet green peas and a herbed potato puree as well as the mouth wateringTAGLIATA DI MANZO, a buttery soft char-grilled prime “Red Angus” dry-aged steak, served with stewed Sorana beans, succulent bone marrow and mixed greens. Mediterranean langoustines are the star of the SCAMPI ALLA GRIGLIA, where they are marinated with sweet garlic, grilled and served with a fennel confit. Deiaco’s LOMBO D’ANGELLO, is a savory ode to Italian decadence, as this tender mustard and green olive-crusted Colorado lamb loin shows just the right amount of pink and is served with a Vermentino wine reduction.

armani LASAGNETTA CROCCANTE, Armani

Lasagnette Primaverile (homemade lasagnette with thyme-roasted spring vegetables and parmesan cheese fondue).

Armani/Ristorante offers an extensive collection of Italian, French, and American wines, as well as a full cocktail menu and offers their very own Sommelier Jim Clarke to assist diners in seamlessly pairing their selections with dishes.We adored his choice of a 2009 Elio Altare Campogrande Cinqueterre ($115). An elite wine form an elite winemaker, this unique wine evolved and complimented a variety of dishes throughout the meal.

An Aperitivo hour is available Monday through Saturday (5-8pm) when cocktails are served with a selection of complimentary savory bites such as Panzerotti, ascolana olives stuffed with veal, Arancini and spinach croquettes, prepared daily by Chef Deiaco. Their homemade bread is continuously produced throughout the day in small batches and includes an assortment grissini, cartamusica, white bread with oregano, salt bread, and hearty whole-wheat raisin walnut bread.

Do not forget to save room for Chef Deiaco’s inventive Dolci menu, which includes a SEMIFREDDO AI PISTACCHI DI BRONTE, a Bronte pistachio semifreddo with the essence of clementine and a warm chocolate caprese or his light and fluffy LA SFOGLIA NAPOLEON, with amaretto pastry creamed and bright seasonal berries. End the meal while refreshing your palate with the LA CROSTATINA PRIMAVERILE, a fresh spring fruit crostata with a tangy and sweet rhubarb sorbet.

Service is smooth and professional, and for a night on the town, here is New York’s new glittering star. For leaner wallets, there is a changing prix fixe menu, currently a steal at $34, as well as a la carte and a tasting menu for $85 (or and additional $65 with five interesting wines) Not to be missed and “Highly Recommended by The Walman Report” and rates A Major in the Luxury Italian league.

 

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2011 J Pinot Gris Is A Delicious Option For Summer Drinking

2011 J Pinot Gris
California

Wineonline.net A+ Rating

The Vineyard
The 2011 J California Pinot Gris is a delicious blend of Pinot Gris
grapes harvested from several vineyards in the Sacramento River
Delta area of Clarksburg and vineyards located along the Salinas
River near King City in Monterey County. Rounding out the blend
are grapes from Preston Vineyard in the Russian River Valley, as well
as grapes from Napa Valley. This wine truly represents some of the
best California locations for Pinot Gris.

Winemaking
Whole grape clusters were hand-harvested, and then pressed
gently to minimize the extraction of harsh components from the
skins and seeds. The wine from each appellation was broken into
multiple lots and exposed to a variety of yeasts. The wine was
fermented and cooled slowly in stainless steel tanks at 55 degrees
to preserve the freshness of the fruit. There was no malolactic
fermentation in this process.

Aging
After fermentation the lots were aged separately in stainless steel
tanks. Once the wine lots naturally settled and clarified, they were
blended together. This allowed the development of a range of
aromatic and flavor components that ultimately melded to create
a layered, complex wine.

Tasting Notes by Winemaker Melissa Stackhouse
This Pinot Gris has an enticing bouquet of Fuji apple, ripe cantaloupe,
and apricot. The crisp, clean mouthfeel is bursting with flavors of
lemon and lime. A hint of kiwi and sweet orange blossom honey
on the palate complements the fruit and acid. The lingering finish
invites you to relax and enjoy another taste. In fact, it is the perfect
sipper when entertaining with friends. This layered and well-balanced
wine is a great accompaniment to a variety of foods, from Japan and
Mexico, to India and China, all accented with a variety of spices.
Appellations  Clarksburg (62%); Monterey (16%);
Russian River Valley (12%); Napa (10%)
Harvest Dates August 31 – October 2, 2011
Bottling Date March 20 – April 10, 2012
Release Date May 2012
Wine Alcohol 13.8 % by volume
Wine Acid 6.3 grams per liter
Wine pH 3.36
Residual Sugar  0.35%
Cases Produced 36,000

For a Suggested CA Retail price of $15, this charming wine is a delight with cold chicken, pork, hard cheese and almonds. The 2010 J “California” Pinot Gris has an enticing bouquet of tangerine and orange blossom. The crisp, clean mouthfeel (we love the slight petulance) is bursting with flavors of Margarita lime and Tahitian vanilla. A hint of honey on the palate complements the fruit and acid. The lingering finish invites you to relax and enjoy another taste. In fact, it is the perfect sipper when entertaining with friends. This layered and well-balanced wine is a great accompaniment to a variety of foods, from Asian and Mexican to Thai and Chinese cuisines, all accented with a variety of spices

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