Mother’s Day From The Walman Report

  

Best of New York:
Dining Guide for Mother’s Day 2016

MAMO Restaurant

Treat Mom to the best of SoHo dining at MAMO Restaurant. This French/Italian Provencal menu from Michelin-starred Executive Chef Massimo Sola hits all the right notes. Mother’s Day Specials include Salmon Carpaccio with Asparagus Salad and Burrata, Risotto Primavera with Diced Vegetables, Roasted Veal Top Round with Wild Leeks and Potatoes, and for dessert Profiteroles with a decadent Chocolate and Rum Sauce. MAMO will also feature a special Mother’s Day cocktail; the delicious Fiore di Miele which is made with St-Germaine, lemon juice, pisco and prosecco. MAMO’s bi-level restaurant includes a casual lounge on the ground floor and a formal dining room upstairs. Both spaces capture the Riviera’s “sense of home” with original family photos and oversized vintage movie posters. The decor also incorporates classic New York-inspired touches such as exposed brick walls.

mother1jpg

323 West Broadway
New York, NY 10013
(646) 964-4641
http://www.mamonyc.com/

Philippe Chow

Owner and Executive Chef Philippe Chow puts his own contemporary spin on traditional Beijing-style cuisine at Philippe on Manhattan’s Upper East Side. This elegant Chinese restaurant serves an expertly designed menu of signature dishes such as Chicken Satay, Peking Duck, Green Prawns, and Nine Seasons Spicy Prawns—each presented family style—as well as a too-good-to-resist dessert menu from pastry chef Kostas Paterakis, that includes Red Velvet Cake; the gluten-free Warm, Bittersweet Chocolate Molten Cake; and Peanut Butter Mousse Pie. Specialty drinks ranging from a Lychee Martini toMidnight Mojito, are just the icing on this epicurean cake.

 mother2
33 East 60th Street
New York, NY 10065
(212) 644-8885
www.philippechow.com

T-Bar

This Upper East Side neighborhood gem offers signature dishes from Executive Chef Ben Zwicker’s special menu, which includes a Kale Salad with apple, sesame, and chili-lime vinaigrette; Yellowfin tuna tartare; or the prime aged Angus burger. Also available are the T-Bar Steak Bar—certified Black Angus, filet mignon, aged New York Strip, aged bone-in rib eye, or Black Angus porterhouse for two, served with steak sauce, béarnaise sauce, or poivre sauce. No meal at T-Bar is complete without tasting the popular desserts Banana Parfait Mille Feuilles or Chocolate Sundae with brownie, chocolate sauce, and cream. An artful menu of specialty cocktails—including the exquisite Downtown Manhattan, made with Whistle Pig Straight Rye Whiskey, brandied cherries, Antica vermouth, and cherry herring—and a curated wine list complete this epicurean experience.

mother3

1278 3rd Avenue
New York, NY 10021
(212) 772-0404
http://www.tbarnyc.com/

Good Enough to Eat

Treat Mom to traditional American home cooking this Mother’s Day at Good Enough to Eat, an Upper West Side dining establishment that has catered to neighborhood regulars, international travelers, and celebrities for over 30 years. Tuck in to Mother’s Day special appetizers such as a Popcorn Coconut Shrimp with Strawberry Sweet and Sour Dip or the Baby Spinach Salad with Roasted Beets, Orange Supremes, Cucumber, Bermuda Onion, Crumbled Goat Cheese and Toasted Almonds, Tossed in a Mustard Vinaigrette. For entrée, Mother’s Day diners can choose from Seared Trout Almondine Served with Spring Vegetable Risotto and Sautéed Asparagus; Inside-Out Chicken Cordon Bleu with Bechamel Sauce Served with Baked Potato and Haricot Verts; or Petite Filet Mignon with Creamy Cognac Sauce Served with Horseradish Mashed Potatoes and Sauteed Broccoli (all served with a side salad). Special desserts on offer to end a special meal include a Strawberry Shortcake and a Chocolate Silk Pie with Fresh Whipped Cream.

mother6

520 Columbus Avenue

New York, NY 10024

(212) 496-0163

http://goodenoughtoeat.com/

Ivy Bar & Grill

For a livelier Mother’s Day experience, visit popular Ivy Bar & Grill in New York’s thriving Hell’s Kitchen. You will find the wooden tables, burning candles, and decorative lanterns create a warm space to enjoy time spent with friends and family. Specialty dishes that Mom will love include the creamy Kale & Artichoke Dip, the succulent Lamb Burger and the fresh Lobster Mac ‘n’ Cheese. Ivy Bar & Grill is also known for its cocktails, which include the pineapple infused Ivy Martini, the Woodford vanilla bean infused Manhattan Reserve and the Pomegranate White Cosmopolitan. This high end bar & grill regularly offers live entertainment and features a daily happy hour between 4:00 pm – 7:00 pm.

mother5

944 8th Avenue
New York, NY 10019
(212) 459-9444

http://www.ivybarnyc.com/

Amaranth

Treat Mom to a one-on-one dining experience at this cozy Upper East Side hotspot. Enjoy high-quality Mediterranean dishes that are a fusion of Italian and French classics, including fresh spring dishes such as Lobster Salad with radicchio, watercress, endive, cremini mushrooms and citrus vinaigrette; Baby Artichokes with Avocado and Parmigiano; or Endives with a Roquefort Cheese to start before moving into enticing entrees such as Pan Seared Nantucket Sea Scallops with mushrooms, braised leeks, and lemon white wine sauce; Straccetti di Vitello, super-thin pounded sliced veal served with arugula and shaved Parmigiano; or Spaghetti with pancetta and peas. Save room for the extensive dessert menu that caters to all of Mom’s favorites including Profiteroles; Apple Tarte Tatin; Warm Flourless Chocolate Cake; or Cantucci al Vin Santo, homemade biscotti served with Vin Santo wine for dipping.

mother7

21 East 62nd Street
New York, NY 10065
(212) 980-6700
www.amaranthrestaurant.com

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Last Minute Easter & Passover Dining Guide 2015

Image result for turkey thanksgiving public domain graphic

Artisanal

Elevate your Easter celebration with an upscale prix fixe dining experience at the city’s venerate French bistro, Artisanal Fromagerie, Bistro and Wine Bar. Proprietor Sarid Drory has curated a three-course menu that starts with Cornish Hen Consommé with homemade grit dumpling; Foie Gras with black cherry compote and butter brioche; or Truffled Asparagus and Crispy Eggs with hollandaise sauce. Main course options include Slow Cooked Halibut, served with warm asparagus, fennel salad and sesame crisp; Bourbon Glazed Ham with mashed potatoes and baby spring vegetables; or Seven Hour Lamb Shank with goat cheese polenta and ratatouille. Complete your dining experience with an exquisite dessert such as the Caramelina Candy Bar—Caramelina Cream, Grand Cru Ganache, and Flourless Chocolate Cake; or the Saffron and Orange Macaroon, an irresistible combination of passion fruit mousse, papaya salad and yogurt saffron sorbet. The three-course prix fixe is available for $88 per person; a three-course wine flight pairing is also available for an additional $45. Artisanal will also be serving an a la carte menu. 

 

 

2 Park Avenue, NY, NY 10016

212-725-8585

www.artisanalbistro.com

 


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Swifty’s

Make your family’s Easter outing an annual tradition at the Upper East Side mainstay, Swifty’s. A New York City institution, Swifty’s Chef Stephen Attoe has crafted a can’t miss Easter menu that hits on all the seasonal classics, but offers an epicurean twist to sate even the most discerning gourmand. This year’s Easter menu features such mouthwatering first courses as Chilled Fresh Pea Soup or Roasted Plum Tomato Basil Soup before transitioning into standout entrees such as Roasted Leg of Colorado Lamb with Flagelets and Boulangere potatoes; Grilled Lamb Chops with roasted tomatoes and shoestring potatoes; or Blackened Swordfish with green rice and heirloom tomato sauce.

 

 

1007 Lexington Avenue, New York, NY 10021

(212) 535-6000

www.swiftysnyc.com

 

Amaranth

Start your Easter celebration early with a lunch/brunch menu that hits all the right notes. This cozy Upper East Side hotspot is offering a Sunday special that includes holiday favorites such as Roasted Lamb and Grilled Whole Dover Sole. However, Amaranth will also be serving such favorites as baked-on-site Foccacia Robiola, prepared tableside Steak Tartare, and homemade pastas including Four Cheese Raviollini with Butter and Sage or Risotto with Wild Mushroom. It’s no wonder that this East 62nd Street icon, which just celebrated its 15th anniversary this past winter, has attracted such notables as Miranda Kerr and Carla Bruni-Sarkozy.

 

 

21 East 62nd Street, New York, NY

(212) 980-6700

www.amaranthrestaurant.com

 

Village Prime

Start a new holiday tradition with this popular addition to the West Village. Under the direction of Chef Owner Paul Singh, Executive Chef Rory O’Farrell, this traditional American eatery offers such hearty fare as Colorado Lamb Chops or tender steaks ranging from a petite 8-ounce Queen & 10-ounce King filet mignon up to a filling 20-ounce Cowboy Rib-Eye & Porter house for two or four. Start your meal with such popular menu dishes as the Lobster Bisque, Fried Calamari with a flavorful smoked pepper aioli, or Maryland Lump Crab Cake with micro green salad with a citrus aioli, but be sure to save room for Village Prime’s irresistible dessert menu. The Crème Brulée is a feast for both the eyes and the tastebuds while the Warm Chocolate Lava Cake & Bread Pudding with vanilla ice cream and raspberry coulis is melt-in-your-mouth richness.

 

302 Bleecker St, NY, NY 10014

212-727-7463

www.villageprimenyc.com

 

Philippe Chow

Give your family’s Easter celebration a non-traditional twist with the upscale Chinese dining options available at Philippe Chow on Manhattan’s Upper East Side. Start your holiday feast with a variety of Spring Rolls, famous Satays with peanut sauce, or not-to-be-missed steamed dumplings. Next, sample the menu’s stellar main courses, like Chef Chow’s prepared Peking Duck with housemade pancakes, American Black Bass with black beans and garlic, or Velvet Chicken with chopped vegetables in spicy sauce. Pair your selections with delectable offerings from the restaurant’s Wine and Champagne menus.

 

 

 

33 East 60th Street, NY, NY 10065

212-644-8885

www.philippechow.com

 

Tbar

This modern Upper East Side steakhouse offers an array of menu items perfect for a familial Easter celebration. Start with a sampling of Chef Ben Zwicker’s innovative first courses, such as Foie Gras and Chicken Liver Parfait with cranberry compote and toasted bread or Seared Spanish Octopus with potatoes, olives and celery. Then, move into a mouthwatering range of entrees from holiday favorite lamb served in a unique style—Colorado Lamb Burger with cucumber, yogurt, and mint—as well as Steak Au Poivre with peppercorn, cognac, and fries or Vegetarian Mushroom Risotto with butternut squash, truffle oil, and Parmesan. Guests also rave about Tbar’s dessert options including the “amazing” Banana Parfait.

 

 

1278 Third Avenue, NY, NY 10021

212-772-0404

www.tbarnyc.com

 

Villagio on the Park

Toast the holiday Italian style at this impeccable Midtown eatery. Dine on an array of Mediterranean dishes like Mozzarella Burrata (mozzarella, sliced tomato, balsamic vinaigrette, and Parma prosciutto) or the perfectly paired Cheese Platter—duck prosciutto with hand-dipped ricotta; an array of pecorino including fresh, walnut, and truffle; and tangerine honey. Then sample all the best flavors of Italy with a vast selection of carpaccio, risottos, and pastas as well as Easter holiday favorites like Lamb Shank, slow cooked in a red wine sauce served with sautéed vegetables and potato.

 

 

40 Central Park South, NY, NY 10019

212-369-4000

www.villagiorestaurants.com

FEAST OF THE SEVEN FISHES (DECEMBER 24), NEW YEAR’S EVE (DECEMBER 31) A LA CARTE MENUS PRESENTED BY EXECUTIVE CHEF SANDY INGBER AT GRAND CENTRAL OYSTER BAR MAKE HOLIDAY SEASON “MOST WONDERFUL TIME OF THE YEAR”

oyster-bar-interior-3 (1)

As the Andy Williams classic goes, the Holiday Season is “the most wonderful time of the year.” That will ring true at the historic Grand Central Oyster Bar (Lower Level, Grand Central Terminal), where executive chef Sandy Ingber will put forth seafood bounty on the Feast of the Seven Fishes (Wednesday, December 24) and New Year’s Eve(Wednesday, December 31) with carefully planned a la carte menus. Adding to the festivities will be the Oyster Bar’s annual New Year’s Eve dessert treats prepared by Ingber in tandem with pastry chef Januz Noka.


The trio of menus will be served for both lunch and dinner, beginning at 11:30 AM, with the final reservation for dinner at 10:00 PM. For reservations call 212-490-6650, and for more information visit www.oysterbarny.com.

Among the Feast of the Seven Fishes “frutte de mare” highlights are the Insalata di Natale Italian Seafood Salad and Grilled Jumbo Shrimp with Puttanesca Sauce over Spaghettini, two Italian-style mainstays, not to mention the exotic Sea Urchin Gelato, an oft-asked-for dessert. New Year’s Eve entrees include sumptuous seafood specials such as Maine Lobster and Jumbo Shrimp Newburg and Oyster Bar Surf & Turf featuring petite filet mignon and shrimp scampi. The dancing sugarplums on the New Year’s Eve dessert menu include these culinary confections making the Oyster Bar a sugary stop: Espresso Sambuca Crème Brulee, Decadent White & Dark Chocolate Cake with Marinated Mixed Berries, and Jack Daniels Gelato with Spiced Nuts.

The three menus, as well as Sandy Ingber’s recipes for Lobster & Shrimp Newberg and Pasta Fagiole with seared Sea Scallops, are below:

Copyright 2014 By Punchin International. All Rights Reserved.

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Celebrate Easter at IL Tesoro

 

In addition to chef/owner A.J. Black’s standard dinner menu of new classic Italian fare, enjoy a special Easter Lamb tasting menu on Easter Sunday (April 8).  Black has prepared a four-course prix fixe for $65 per person, which allows you to savor lamb in different ways.  Dishes include Lamb Milanese, served with heirloom tomatoes and micro arugula, and Roasted Baby Lamb, served over wild mushroom risotto with a white truffle porcini sauce. For a sweet ending to your meal choose between  Tiramisu or White Chocolate Crème Brûlée. The full lamb tasting menu is below.

Easter Lamb Tasting Menu

$65 per person

Baby Lamb

First Course

Lamb Milanese

With Heirloom tomatoes and micro arugula

Second Course

Braised Lamb Ragu

In a cherry tomato sauce with fresh orecchiette

Third Course

Roasted Baby Lamb

Over wild mushroom risotto with a white truffle porcini sauce

Fourth Course

Tiramisu or White Chocolate Crème Brûlée

IL Tesoro is located at 1578 First Ave., at 82nd St. They will be open Easter Sunday from 5pm-10pm.

For reservations, call (212) 861-9620 or visit http://www.iltesoro.net for more information

Copyright 2012 By Punchin International. All Rights Reserved.

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Luxury Has Never Been More Affordable With New ‘Ultimate Luxury Package’

Pictured above:  Lobby of The Ritz-Carlton Powerscourt

Business Class Airfare, Five-Star Hotels, and Chauffeur-Driven Touring From Just $2,799 Per Person Round-Trip Including All Taxes and Fees

Imagine traveling to Ireland in Business Class round-trip on Aer Lingus, staying at five-star hotels across the country, and enjoying private chauffeur-driven touring between cities — all for less than $3,000 per person round-trip for a six-night getaway. This dream trip is now a reality for travelers who book the new "Ultimate Luxury Package" from the Aer Lingus Vacation Store.

A group of four travelers will experience true Irish hospitality with incredible elegance and unparalleled luxury throughout this six-night vacation which includes stays in four of Ireland’s most exclusive properties where many of the world’s famous actors, athletes, politicians, and royalty have stayed: Four Seasons in Dublin, Glenlo Abbey in Galway, Muckross Park Hotel in Killarney, and The Ritz-Carlton Powerscourt. And to make it even more exclusive, the private driver lets travelers see it all in style and comfort!

Here is how the itinerary works:

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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.

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Pol Roger For Mom. A Half Bottle of Heaven For $35

 

pol roger white foil

A perfect break before or after dinner, 1/2 bottle of this gem has a suggested retail price of $35. One sip and you’ll know why Winston Churchill said he could not live without Champagne and spent almost every day of his adult life enjoying his own special cuvee of this bubbly elixir.

 

The Pol Roger family takes extreme pride in over 160 years producing some of the worlds finest Champagne. Founded in 1849, Pol Roger is one of only a few Grande Marque Champagne houses that remains family owned and operated.

Pol Roger owns close to 50% of the vineyards used for their Champagne production, a true rarity in this region of large firms. Using strict guidelines, grapes are sourced exclusively from 1er and Grand Cru vineyards that rate at an average of 95 points on the Échelle des Crus classification system. Prior to final blending each lot is aged on its own, separated by village, vineyard, grower and grape variety. Once blended, each bottle of Champagne Pol Roger is hand riddled in the cellars deep below the Epernay chateau.

"Pol Roger is the ‘gentlemen’s’ Champagne, as Jean-Paul Kauffman wrote in ‘Voyage en Champagne". It is not surprising, therefore, that Winston Churchill, and even the British royal family should have made it their favorite over the years. This refinement reflects a whole lifestyle. It is also a source of infinite pleasure. Pol Roger Champagne has a soul, created by the union of a family’s spirit and the character of a vineyard."

Summary
It is common knowledge that the true quality of a Champagne house is best judged by the consistency and quality of their non-vintage wine. This is where the true "house style" is defined and executed year in/ year out. Pol Roger is a firm believer in this philosophy and takes extreme pride in their "White Foil" Brut.

Terroir: The "White Foil" is sourced from top quality vineyards in Montagne de Reims (Pinot Noir), Vallee de al Marne and Petite Valle d’Epernay (Pinot Meunier) and the Cote des Blancs (Chardonnay).

Vinification Pol Roger "White Foil" is traditionally a blend of equal parts Pinot Noir (body and depth), Pinot Meunier (freshness and vigorous fruit) and Chardonnay (elegance and finesse) and is sourced exclusively from juice from the "cuvee" (first pressing). The still wines are fermented in stainless steel at a cool 45°f to retain freshness. Each final blend contains a minimum of two vintages with the youngest components being a minimum of three years old. Average dosage for the "White Label" is 12g per liter.

Available in 375ml, 750ml, and 1.5L sizes. For larger sizes please contact your local sales representative.

Notes
Pale gold with a very fine bead; flowery, delicately toasty aroma with fruit and complexity; creamy, beautifully balanced with a dry, harmonious finish.

Producer: Pol RogerWine Color: BubblesRegion: ChampagneCountry: France
Blend: Chardonnay: 33%, Pinot Noir: 33%, Pinot Meunier: 33%

 

Our favorite non-vintage Champagne. It is sure to become Mom’s too. Rating: A Major

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Copyright 2011 By Punch In International. All Rights Reserved 

4 Great Sparkling Wines From Frederick Wildman Sons

For The Best Parties in Town or That Special Mother’s Day, Wildman’s Portfolio Always Enchants

 

 

Maison JJ Vincent (NV) SRP: $19.99

cremant

Maison JJ Vincent produces a range of wines made with the same care and expertise as those made at the Vincent’s historic domaine, Château Fuissé.

Made primarily from grapes sourced from Mâconnais and cru Beaujolais vineyards owned by members of Jean-Jacques Vincent’s family, these wines are of extremely high quality and represent remarkable value. Maison JJ Vincent wines are both lovely and approachable wines for immediate consumption and a great introduction to the Château Fuissé realm of great wines

Summary

"The selection for this sparkler – Crémant de Bourgogne comes from vinyards situated south of Burgundy. The vineyard soils are composed of limestone, clay and pebbles and are situated in the cooler areas. The grapes are hand-picked at the early stage of the harvest in order to preserve the mineral character and the acidity. These elements will allow freshness and crispy aromas once bottled.
The word "Crémant" was originally used in reference to "Champagne demi-mousse" which is a lower pressured Champagne. The pressure difference was 5 bar instead of 6,5 to 7 bar. The actual vinification or elaboration of the Crémant called the "méthode traditionnelle" corresponds to the "méthode champenoise" and produces a pressure of 6,5 bar in the bottle."

Notes

"From the Chardonnay grapes this sparkler allies freshness, body and smoothness. The Crémant Brut is dry and offers fine bubbles (1,5Million/30 minutes – we counted them but you do not have to believe me for this!), hints of flowers at the nose, crisp and fruity on the palate. It is a great Classic for all festive occasions

From sipping to food, (especially desserts) you’ll like the delicate balance, fresh floral hints and gentle price.

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lamberti2 lamberti

Lamberti Rosé Spumante Veneto VSAQ : NV SRP:13.99

Established in 1964, The House of Lamberti stands on the shores of Lake Garda in the Veneto region of northern Italy. Named after one of Verona’s oldest families, whose name graces the famous tower in the city’s Piazza delle Erbe, this innovative winery is credited with having re-vitalized classic wines from this area, adapting them to consumption trends. From the vineyards of the Veneto, the estate crafts a range of “New Italian Classics,” brilliant, elegant and approachable wines that combine tradition with a modern style that’s very popular today. “Lamberti is a champion of wines with impressive quality that are approachable in price.” — GAMBERO ROSSO’S ALMANACO DEL BEREBENE 2006 (GUIDE TO DRINKING WELL) “Lamberti occupies a leading position in the highly prestigious wine-producing area of Verona. Innovation and a focus on premium quality wines are key to this success.” — ITALIAN SOMMELIER ASSOCIATION (A.I.S.) GUIDA DUEMILAVINI 2007 “Lamberti is a historic winery celebrated for being the first to understand the needs of an evolving wine market and to have found the right formula to re-launch and bring prestige back to the classic wines of the Veneto region.” — LUCA MARONI, VINI ITALIANI 2008 Throughout the property are many Santepietre, or “Holy Stones,” traditional, low, stone walls that divide many old vineyards found in the Veneto. These walls were built with stones from nearby Lake Garda.

Summary

Pinot Bianco, Pinot Nero and Raboso fruit is sourced from the best hillside vineyards across Treviso in the Veneto. Red fruit is vinified with the saigné method. The wine undergoes a secondary fermentation in closed pressure tanks via the Charmat method to obtain a fine mousse.

Notes

The wine has powerful aromas of flowers and bananas, with fresh and fruity flavors.

refreshing and produced by the Charmat method, where secondary fermentation takes place in tanks,

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trapiche Established in 1883, Trapiche is the world’s leading producer of wines from Argentina. Located at the foothills of the Andes in Argentina’s viticultural epicenter Mendoza; Trapiche owns over 2,500 acres of vineyards spread throughout the region. With near perfect growing conditions – hot days, cool nights, scant rainfall and tightly controlled irrigation – Trapiche is able to consistently grow and source top quality fruit.. International style, fruit driven and represent the best of Argentina.

Summary

The Varietal series from Trapiche are hand-harvested varietal wines that provide fresh, pure flavors at extremely affordable prices. Each of the wines is bottled in its purest form with no oak aging and a minimal handling in the winery.
Terroir: The Trapiche Varietal selections are sourced from select vineyards that lie along the Mendoza River east of Mendoza high in the foothills of the Andes Mountains. The vineyards sit in sandy soils at elevations that reach up to 2,500 feet in elevation. Harvesting and vineyard maintenance is done entirely by hand.
Vinification: Following harvest the grapes are transported to the winery where they are destemmed and vinified at cool temperatures for a period of 10-15 days to extract color, aroma and ripe fruit flavors. To retain varietal character and freshness the wines are aged for a short period of time entirely in stainless steel tanks before a light filtration and bottling. The second fermentation employs the “Charmat Lungo” method in small 50 hectoliter tanks at 14°C. The wine stays in contact with the lees for 120 days prior to bottling.

Notes

Trapiche Sparkling is a fresh, clean and vibrant sparkling wine showing off flavors or apple, pear, melon and citrus

70% Chardonnay, 20% Semillon and 10% Malbec. SRP: $14.99

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pol roger pol roger2

Pol Roger Brut Reserve “White Foil”NV)

SRP: $47

The Pol Roger family takes extreme pride in over 160 years producing some of the worlds finest Champagne. Founded in 1849, Pol Roger is one of only a few Grande Marque Champagne houses that remains family owned and operated.

Pol Roger owns close to 50% of the vineyards used for their Champagne production, a true rarity in this region of large firms. Using strict guidelines, grapes are sourced exclusively from 1er and Grand Cru vineyards that rate at an average of 95 points on the Échelle des Crus classification system. Prior to final blending each lot is aged on its own, separated by village, vineyard, grower and grape variety. Once blended, each bottle of Champagne Pol Roger is hand riddled in the cellars deep below the Epernay chateau.

"Pol Roger is the ‘gentlemen’s’ Champagne, as Jean-Paul Kauffman wrote in ‘Voyage en Champagne". It is not surprising, therefore, that Winston Churchill, and even the British royal family should have made it their favorite over the years. This refinement reflects a whole lifestyle. It is also a source of infinite pleasure. Pol Roger Champagne has a soul, created by the union of a family’s spirit and the character of a vineyard."

Summary

It is common knowledge that the true quality of a Champagne house is best judged by the consistency and quality of their non-vintage wine. This is where the true "house style" is defined and executed year in/ year out. Pol Roger is a firm believer in this philosophy and takes extreme pride in their "White Foil" Brut.
Terroir: The "White Foil" is sourced from top quality vineyards in Montagne de Reims (Pinot Noir), Vallee de al Marne and Petite Valle d’Epernay (Pinot Meunier) and the Cote des Blancs (Chardonnay).

Vinification Pol Roger "White Foil" is traditionally a blend of equal parts Pinot Noir (body and depth), Pinot Meunier (freshness and vigorous fruit) and Chardonnay (elegance and finesse) and is sourced exclusively from juice from the "cuvee" (first pressing). The still wines are fermented in stainless steel at a cool 45°f to retain freshness. Each final blend contains a minimum of two vintages with the youngest components being a minimum of three years old. Average dosage for the "White Label" is 12g per liter.
Available in 375ml, 750ml, and 1.5L sizes. For larger sizes please contact your local sales representative.

Notes

33% Chardonnay, 33% Pinot Noir, 33% Pinot Meunier.

Pale gold with a very fine bead; flowery, delicately toasty aroma with fruit and complexity; creamy, beautifully balanced with a dry, harmonious finish. Bread and Brioche aromas with citrus notes. A spectacular sipper.

Perfect with almonds, oysters, caviar and throughout the meal.

One of the world’s great non-vintage Champagnes! Wine On Line Rating: A Major

 

 

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Copyright 2011 By Punch In International. All Rights Reserved