Introducing Award-Winning Radevic Estate Wines

David Wine

Montenegrin wine maker is poised to become a sensation state-side.
June 26, 2015, New York, NY — Discerning palates in the United States will now be able to sample the outstanding Montenegrin wines that have rest of the world talking. Radevic Estates is pleased to announce that their wines are now available in New York.
Varieties include Syrah and Vranac/Cabernet Sauvignon.  Vranac is an ancient variety of grape that is native to Montenegro and produces a dry red wine, typical of the region. It is considered the most important variety of grape in Montenegro. The word ‘Vranac’ means strong, black and powerful horse (black stallion), and wine made from this variety of grape is associated with strength, potency, and success. Vran also means ‘rav en colored or black’; red wine is also known as black wine in many South Slavic languages.

Excitingly, Radevic Estates took top honors at the 6th International Wine Festival INTERFEST, which took place in Serbia earlier this year. In the United States, Radevic Estates is imported by Omniwines. They can be sampled at the delightful Paul’s On Times Square, 136 West 42nd Street, New York, NY 10036 or purchased in you favorite wine store.

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RODNEY STRONG Charlotte’s Home Sauvignon Blanc Proves California Can Make Great Wines For Under $20

Estate Sauvignon Blanc

RODNEY STRONG northern Sonoma Place Matters. SONOMA COUNTY, CALIFORNIA 2013 SAUVIGNON BLANC ESTATE VINEYARDS WWW.RODNEY STRONG.COM © 2014 Rodney Strong Vineyards, Healdsburg, CA #RS4000071

THE STORY At Rodney Strong Vineyards is that they focus on modern artisan winemaking, exclusively from Sonoma County, California. Our family-owned winery is committed to quality wines and to protecting  resources for the future. They practice sustainable and Fish Friendly Farming and  are Sonoma County’s first carbon neutral winery. HISTORY Rod Strong established their heritage Sauvignon Blanc vineyard in 1971, naming it Charlotte’s Home in honor of his wife.

Today that vineyard remains the core of Charlotte’s Home Sauvignon Blanc, along with other select estate vineyards in the Alexander Valley as well as the Russian River Valley. THE VINEYARDS 2013 was the kind of growing season that most would wish they could have every year: a dry, frost-free spring, a warm summer without heat spikes, and a warm rain free autumn that allows for picking all varieties in their turn when they are perfectly mature.

This Sauvignon Blanc was harvested from vineyards in Russian River Valley and Alexander Valley between August 21st and September 17th. TASTING NOTES Light, crisp, and highly aromatic, the warmer climate Alexander Valley fruit gives this wine ripe peach, tangerine, and pineapple character, while the ocean cooled Russian River Valley fruit offers citrus, lemon grass, and slightly herbaceous qualities. Together, the two valleys make a classic Sonoma County Sauvignon Blanc that is fresh, lively, and will drink beautifully over the next 1 to 2 years. Delicious to quaff, it supports seafood, chicken, creamy cheeses and nuts to perfection.

 

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Da Marcella Mediterranean Taverna, A Discovery in Midtown

Da Marcella Bar

Da Marcella Mediterranean Taverna

ADDRESS: 11 West

51st Street

(Between Fifth Avenue & Rockefeller Plaza)

New York, NY 10019

WEB SITE: www.DaMarcella.com

TELEPHONE: (917) 639-3911

HOURS: Lunch/Dinner: 11:30 AM – 10:30 PM, Mon.-Thurs.

11:30 AM – 11:00 PM, Fri.

Dinner: 4:00 PM – 11:00 PM, Sat.

4:00 PM – 10:30 PM, Sun.

Happy Hour: 4:00 AM – 7:00 PM, Mon.-Fri.

(Italian small plates and ½-price on select Italian wines

by the glass)

CUISINE: Homestyle Italian with Spanish flair

CREDIT CARDS: All major

PRICE RANGE: Dinner (Entrees): $16.00 – $28.00Da Marcella Pasta1

DRESS: Casual

RESERVATIONS: Highly Recommended

SEATING CAPACITY: 120

NUMBER OF ROOMS: One

PARTY FACILITIES: Available upon request

BAR: Full-service sit-down bar. .

EXECUTIVE CHEF: Francesco Mueses

WINE DIRECTOR : Ernesto Lago

OWNER: Manuel Moreno

OPENING DATE: November, 2013

(The first Da Marcella Taverna opened in the West

Village in July 2012 to great acclaim.)

Da Marcella Table 1


Da Marcella Mediterranean Taverna  offers Homestyle Italian with Spanish flair. Restaurateur Manuel Moreno and Executive Chef Francesco Mueses prepare an impressive selection of rustic home-style Italian dishes, most of them from original family recipes.  In addition, they recently introduced several classic Spanish dishes paying homage to their Spanish/Italian heritage.

Da Marcella dessert1

Start with a selection from the bar-tapas menu, including delicious ham croquettes in a crunchy breading to enjoy with the excellent martinis and superb selection of Single Malts (many priced as low as $12), Don’t fail to sample the amazing appetizers. You could make a meal of The Chef’s Veal and Pork Meatballs in San Marzano Tomato Sauce, Mussels alla Marinara with Pinot Grigio wine and  Garlic, and the outstanding Pulpo Marinado a la Catalana ( Spanish-style octopus), fork tender, yet with a good texture, and absolutely perfect  Another must with Italian roots, is the divine Burrata Cheese (stuffed mozzarella with a buttery texture) and  San Daniele Prosciutto kissed by Truffle Sauce Over terrific Crostone.

Then, Homemade Potato Gnocchi with Gulf Shrimp and Fresh Tomato or the Paella with its moist authenticity and heady seafood partners or one of the numerous pastas.

Entrees include Charred Grilled NY Steak, Caramelized Onions and Truffled Mashed Potatoes and a delicious Oven Roasted Whole Mediterranean Sea Bass with Garlic and  Rosemary, a classic Pan Seared Calf’s Liver, with Butter, Sage and a tender Braised Short Rib of Beef, in Barolo with delicious Polenta. End with a really outstanding Tiramisú or a lush Creme Caramel, and Vanilla Gelato, Drowned in a Shot of Espresso.

Service is surprisingly helpful and friendly.

Da Marcella Ham

The custom-made 22-foot long oak bar features an impressive selection of global wines with a particular emphasis on regional Italian and Spanish wines. A variety of wines are available by the glass. In addition a premier choice of spirits, liquors, after-dinner drinks, dessert wines, Single Malt Scotch, and specialty cocktails are also available. The Lunch/Dinner and Happy Hour Menus are available at the bar.  The sophisticated, romantic dining room is enhanced by a 14-foot high ceiling, rustic oak bar, custom-made pine communal tables, wood tables, dark blue high-back leather chairs, leather banquettes, tiled floors, mustard-colored walls, vintage Italian posters, and mood lighting to create a classic, turn-of-the-19th-century Mediterranean Taverna.

Hardly what you’d expect to find in this area, Da Marcella Mediterranean Taverna is a delightful neighborhood surprise and was packed with a happy crowd (many from the small hotel the restaurant adjoins). Not fancy, but good food and wine in an easygoing atmosphere at a fair price. Nothing wrong there. (A good choice for before or after theater).

 

Da Marcella Salmon

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Angus Club Steakhouse, Destined to Become NYC Leader

Angus1

ADDRESS: 135 East 55th Street

(Between Lexington & 3rd Avenues)

New York, NY 10022

WEB SITE: www.angusclubsteakhouse.com

TELEPHONE: (212) 588-1585

HOURS: Lunch:                      11:30 AM -  3:00 PM, Mon.-Fri.

Dinner:                       4:00 PM – 11:00 PM, Mon.-Fri.

                                                                             4:00 PM – 10:00 PM, Sat.-Sun.

Happy Hour:               4:00 PM -   7:00 PM, Mon.-Fri.

(1/2-price on specialty cocktails and select

global wines by the glass.)

Will open for weekend brunch in the near future.

CUISINE: Steakhouse (with Seafood Specialties)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees):      $22.00 – $37.00

Dinner (entrees):     $33.00 – $49.00

  Angus Steak

This May Be NY’s Best Steak

DRESS: Smart Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Upstairs Dining Room:          40

Downstairs Dining Room:     76                

Oak Room:             30

Cork Room:                          16

Leather Room:                      40

Chef’s Room:                        10

NUMBER OF ROOMS: 2 Dining Rooms (Upstairs and Downstairs)

(4 Private Party Rooms: Oak Room, Cork Room,

Leather Room, and Chef’s Room)

PARTY FACILITIES: Available upon request

(Dining Rooms, Oak Room, Cork Room, Leather Room,

Chef’s Room, and entire restaurant are available for

customized private parties and special events.)

 

Angus Club Steakhouse is Manhattan’s Newest Meat Lover’s Hit


At Angus Club Steak House , executive Chef Edward Avduli crafts a menu

featuring an impressive selection of Angus

beef steaks dry-aged on-site for 30-35 days.  In

addition, he prepares a superior selection

of seafood ranging from 3-pound lobsters,

Norwegian wild salmon, sushi-grade tuna (yellow

fin), and Phillips’ crab meat, to a wide variety of shellfish.

All produce is impeccable and the chef’s background is evident in the precise timing,

exquisite grilling and just about everything that leaves the kitchen.

Service is as good as it gets and the management team are Pros in every way.

The setting may be one of the most glamorous and luxurious in Manhattan with

Full-service sit-down bars.  The 10-foot long custom-made

L-shaped black marble upstairs bar features a wide variety

of single malt Scotch, and a global wine list with a particular

emphasis on California wines.  A select number of wines

are available by the glass.  In addition, a premier selection

of spirits, liquors, after-dinner drinks, dessert wines, imported

beers, and specialty  cocktails are also available.  The Lunch

and Dinner Menus are available at the bars.

 

The 16-foot long custom-made Art Deco style black marble

downstairs bar features the same superior selection of wines,

spirits, and specialty cocktails.  There is a custom-made climate-

controlled, glass-enclosed Wine Cellar downstairs housing more

than 1,000 bottles of wine.

Angus seafood

The UPSTAIRS DINING ROOM offers  expansive, romantic ambiance.  The stylish,

sophisticated upstairs Dining Room is enhanced by a 12-foot high

deep gray ceiling, handsome imported espresso-colored

leather chairs, elegant candle-lit tables with off-white

tablecloths, beige walls with antique mirrors, custom-made

oak chandeliers, tiled floors, Art Deco inspired cork columns,

mood lighting, and expansive windows looking out onto a

quiet side street to create an Art Deco style setting.  A grand

staircase with a classic Art Deco mirror, and reclaimed wood

and snakeskin walls, leads downstairs to a second stylish Dining

Room and four private party rooms (Oak Room, Cork Room,

Leather Room, and Chef’s Room).

angus chop

Lamb hops To Die for (Above)

LEATHER ROOM: The Leather Room, located off the side of the downstairs

Dining Room, is enhanced by a 9-foot high burgundy leather ceiling, burgundy leather walls,

oak floors, imported espresso-colored leather chairs, candle-lit tables with off-white

tablecloths, and antique light fixtures to create a sophisticated setting for customized private

parties and special events.  It seats 40.

 

CHEF’S ROOM: The Chef’s Room, located off the side of the downstairs

bar, features a custom-made oak chef’s table and imported

espresso-colored leather chairs to create a communal setting

for customized private parties and special events.  It seats 10.

 

A perfect dinner might begin with terrific cocktails to enjoy with  sparkling oysters, lump crab

meat or airy crab cakes and a perfect Caesar salad. Follow with a massive veal chop, the

Porterhouse for 2 or more,  remarkable hash browns, creamless creamed spinach, perfect

steamed asparagus and TRUFFLE MAC AND CHEESE.

 

The wine list is still a work in progress, but there is a nice selection of wines by the glass at

about $12 each and I strongly suggest the excellent Supper Tuscan IL BRUCIATO TENUTA

GUADO AL TASSO, 2011, TUSCANY $75 to enjoy with your meal. It is a true steak-wine.

Don’t miss the wonderful desserts: Fluffy Tira Misu, cheesecake  or a decadent banana split

with fried bananas and Slog. Great cappuccino is a perfect conclusion.

We think you will love Angus Club Steak House.

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Oak Knoll 2011 Unoaked Chardonnay

image

VINEYARD:
100% Dion Vineyard
Dijon 76 clone
GROWING SEASON:
2011 growing season was one of the
wettest in Oregon wine history. Many
winemakers shot the gun early out
of nervousness that the rain may keep
coming. Jeff took the risk to let the
grapes hang a bit longer, he knew the
brix of sugar would not rise in the cold
temperature but had hopes that with
more hang time that flavors would
develop. His risk paid off, in early
November there was about a week of
dry weather and we hit the crush pad
full steam ahead. Flavors developed
nicely, we were even impressed with
the results after such a cool weather
year.
FERMENTATION:
Fermented in stainless steel tanks
and stainless steel barrels.
MALO-LACTIC:
No
RESIDUAL SUGAR:
.87
TOTAL ACIDITY:
.81 g/100M
PH:
3.39
ALCOHOL %:
13% by volume
PRODUCTION:
1,623 cases
Oak Knoll Winery is one of
Oregon’s oldest wineries,
producing fine wines since 1970.
www.oakknollwinery.com

TASTING NOTES:
Citrus aromas upfront with added notes of gooseberry and lemon zest.
Star fruit and pineapple at the close of the nose. Grapefruit opens in the
mouth with tropical notes mid-palate of passion fruit and more pineapple.
Nectarines and a touch of basil in the finish. Great with seafood, nuts a, goat cheese.

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Artezin Petite Sirah Is A Winner

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Once used primarily as a blending grape to provide color
and structure, Petite Sirah has proven it can stand on its own,
yielding complex, intense and ageworthy wines. Mendocino
County, with its warmer Mediterranean climate, is an ideal location
for this varietal. Warm days allow the fruit to ripen fully, producing
powerful, richly flavored wines. This Petite Sirah comes from several
vineyards in eastern Ukiah Valley, near Lake Mendocino.

The color is dark red, almost black, with violet hues. Bright aromas
with dark and brooding fruit of blackberries, dry forest and exotic
spices with nuances of leather and tar. Flavors of black cherry,
cassis, nutmeg and allspice with a mouthfeel that is highly textured,
like velvet, and a very slight grip that is beneficial for aging. This
reflects the mature tannin profile gained by extra “hang time” on
the vine, a hallmark of “new era” Petite Sirahs. This wine pairs with
hearty fare such as grilled meats, osso bucco, venison and red pasta
sauces. It also goes well with blue cheeses like Stilton and Gorgonzola
and other strong cheeses. For fun, try it with chocolate truffles or a variety of nuts.

artezin wines | 4411 redwood rd | napa, ca 94558 | phone 707.255.1144 | fax 707.253.1682 |
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MENDOCINO
Appellation: Mendocino
Blend: 97% Petite Sirah, 3% Zinfandel
TA: 0.64 gms/100ml
Harvest Dates: October 21-22, 2010
Alcohol: 14.3%
Bottling Date: March 7, 2012
Aging: 100% French Oak, once
used
pH: 3.67
2010
Mendocino
Mendocino’s Mediterranean climate is notable
for warmer days, which provide optimal ripening
conditions, producing powerful, richly flavored
wines, while cool evenings help Petite Sirah retain
balanced acidity and good structure.
MENDOCINO

Really lovely and elegant with a subtle finish and good nose. Can be found for around $25, depending on where you live and shop.

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Vasari Montepulciano d’Abruzzo from Fratelli Barba

Vasari Montepulciano D'Abruzzo label hi res

I confess. I am normally not a fan of Montepulciano. Not that I haven’t sampled delightful exceptions, but I usually prefer more acid, depth and individuality.  The Vasari Montepulciano d’Abruzzo 2010, from Barba changed my mind-set. A bit of spice, good acid, a true feel for the terroir and the taste of Italy, all for a mere SRP of $10 per bottle (well worth $20). Food friendly and perfect with pasta and robust Italian cuisine. I loved this one.

 

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PAUL CHENEAU Offers Joy In A Bottle At Affordable Prices

PAUL CHENEAU

PENEDES, SPAIN

Giró Ribot is Spain’s preeminent family owned and operated producer of Cava. The Giró Ribot portfolio encompasses two distinct brands; Cava Paul Cheneau and Cava Masia Parera.

Giró Ribot is situated at the heart of the Appellation d’Origine Penedès. This beautiful area of Catalonnia, halfway between the cities of Barcelona and Tarragona, is bordered to the south by the Mediterranean Sea and to the north by the spectacular and remarkable solid mass of Montserrat.


Paul Cheneau Reserva Brut Blanc de Blancs

image

Elegant and affordable. Rivals true non-vintage Champagnes in food compatibility.

THE VINEYARD
Giró Ribot is Spain’s preeminent family owned and operated producer of Cava. The ancestors of the Giro Ribot family, a noble lineage, are closely tied to the Penedès region by bonds which go back over several generations of wine, Cava and spirit producers. The symphonic nature of this
union has been key to the development of Paul Cheneau. The Paul Cheneau line can be best described as elegant Spanish sparkling Cavas with
French influence of styling. Paul Cheneau is classically traditional in their methods of production as well as in the grape varieties used.
HARVEST & AGEING
The winery owns 100 hectares of vineyards of the indigenous Macabeo, Xarello and Parellada grapes, with which Cavas are produced.
The harvest is hand picked in September/October. Wines destined for Cava will form part of the tirage mixture consisting of selected
yeasts and sugar which, once in the bottle will generate second fermentation in strict accordance with the Traditional Method. The first
fermentation is very slow and at low temperature in order to assist the generation of secondary aromas. It is only after a lengthy ageing period that the disgorgement of Paul Cheneau will take place releasing its aromas and bouquet to full satisfaction. Aged in bottle
for 2 years.
WINEMAKER’S NOTES
Straw-colored with greenish tints, and with a steady effervescence and a formation of small bubbles which generate a gentle crown.
Subtle and delicate, floral, with light toasty notes and recall of dry fruits. Touch of dried herbs. It is appetizing, fruity, well structured,
rich and mature in the mouth. A slightly toasted background flavor with pleasant traces of lees. Altogether elegant. Lingering and
strong.
Grape Varieties: 45% Macabeo, 40% Xarello and 15% Parellada
Appellation: D.O. Cava (Penédes)
Finished Alcohol: 12.0%

 

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