FONSECA 20 YEAR OLD TAWNY PORT

Fonseca Cellar at Vila Nova de Gaia

FONSECA  200 YEARS OF EXCEPTIONAL PORTS From the legendary 1840, Fonseca's first Vintage Port release, to the superb declared vintages of the last decade, the house has produced a succession of highly acclaimed wines even in the most adverse moments of history.   Fonseca's respect for the vineyard and the unique environment of the Douro Valley expresses itself in the firm's leadership in the field of sustainable and organic viticulture.  It was the first house to offer a Port made entirely from organically produced grapes. Perhaps more than any other Port house, Fonseca has built a loyal community of Port enthusiasts who value its individuality and the inimitable character of its wines.  These include connoisseurs, collectors, sommeliers and restaurateurs as well as those who simply enjoy drinking its wonderfully rich and complex Ports.

FONSECA 20 YEAR OLD TAWNY PORT The NV 20 Year Old Tawny was bottled with a bar top cork in 2013. It comes in at 111.6 grams per liter of residual sugar. A big mouthful, this is a 20 that first coats the palate and then ends with silky texture and concentrated flavor. Very graceful, it is not as impressive in terms of mid-palate density, but it is more than respectable. It shows fine complexity, appropriate to its age category. The finish seals the deal, more lingering and gripping than I expected from the first taste. It is another delicious Tawny from the Taylor Fladgate group this issue, so dig in. All of the Tawnies here have bar top corks. What that typically means is that they are ready to drink and not expected to be aged in the bottle. Barring cork failures, of course, Tawnies are very resistant and can be held a long, long time. They are certainly completely ready to drink now, though. eRobertParker.com #222 Rating: 92 Drink: 2015 - 2050 The Gotham Wine Team

SAVED RED 2012

Tattoo artist Scott Campbell designed the label and Winemaker Clay Brock designed the juice for SAVED

SAVED wine A collaborative effort between abstract and precision Tattoo artist Scott Campbell has his own personal array of superstitions and mantras inked across his arms legs, chest and back. "Put good intensions in and it will resonate on the other side," he say, a positive outlook for someone who believes in alternative ideas and notions. "Carrying a rabbit's foot around in your pocket obviously doesn't make you any luckier," he observes, "but the belief you have in that rabbit's foot does alter the way you interact with the world, and therefore can change your course." Campbell's symbolism and belief system is what makes up the label for SAVED wines, a wine project in its second vintage, made by veteran winemaker Clay Brock. Inspired by the idea of fully committing to one's passion. SAVED is Campbell and Brock's commitment to create a wine that tells an intriguing story on the bottle, left open to the beholder's interpretation, along with an equally nuance and delicious wine. SAVED is actually the name of my tattoo shop in Brooklyn," notes Campbell.

SAVED RED 2012 Based on Merlot, Malbec, Syrah and Zinfandel, while five further varietals help add up to be a Chateauneufde Central Coast.  It's soft, spicy and lushly textured. Satiny, with nips of anise, coffee and inky black peppered fruit, at 15.2%, it's a powerhouse.  I designed the wine to reflect Scott Campbell," says winemaker Clay Brock. "it's unique, and like him a proprietary blend" By Meridith May The Tasting Panel The Gotham Wine Team

Montevertine Le Pergole Torte Rosso 2012

Montevertine Vineyards in Radda in Chianti

Montevertine Montevertine lies within the heart of the Chianti hills, in the community of Radda at an altitude of 425 m above sea level. Documents show that the site has been dwelled since the 11th century. Traces of the original construction, which undoubtedly was of defensive nature and which later on had been converted to a rural housing, are still preserved. In 1967, Sergio Manetti, at that time a manufacturer of steel products, bought Montevertine as a holiday house. He restored the house and returned it to its original dwelling destination, and right from the beginning, he planted two hectares of wine and he set up a small cellar. The idea was to produce some wine for friends and customers. The first vintage produced, 1971, was more than decent and Sergio Manetti decided to present some bottles at Italy's leading wine show, Vinitaly in Verona, via the Chamber of Commerce of Siena. That was an immediate success and Mr. Manetti was so enthusiastic about it that only a few years later he decided to give up his main former activity, in order to dedicate all his efforts exclusively to winemaking. The management of the vineyard is now in the hands of his son Martino Manetti, who is assisted by Bruno Bini, born in Montevertine and an in-depth expert of the zone and the soil.

Montevertine Le Pergole Torte Rosso 2012 Uneven ripening resulted in lower yields in this vintage. Usually 24,000 bottles of Le Pergole Torte are produced, but the 2012 Le Pergole Torte totaled a mere 16,000 bottles. Martino Manetti estimates that he had to throw away 30% of his grapes. That painful sacrifice yielded very good results in terms of the overall quality of this wine. This is a fluid and complex wine that is already showing signs of a slow and steady evolution. The bouquet is dark and penetrating with dark cherry, spice and red rose petal. Its not the best edition of this celebrated wine, but Le Pergole Torte remains one of the best wines made in this difficult vintage.  eRobertParker.com #223 Rating: 93 Drink: 2016 - 2030 The 2012 Le Pergole Torte is brilliant. In fact, this is one of the best showings of the 2012 that I can recall. The flavors are bright, focused and pulsing with energy. Because of its mid-weight structure and not overly complex personality, the 2012 looks like it will start drinking well sooner rather than later. Even today, the 2012 is extremely beautiful. This is a terrific showing for the 2012. Antonio Galloni Vinous 94 pts The Gotham Wine Team

Principe de los Apostoles Mate Gin

Tato Giovvannoni

Tato is a true Renaissance man, bartender, painter, singer, soccer player, and artist. Born and raised by the sea in Pinamar which is 250 miles from Buenos Aires. He started working in his father's restaurant at the age of 12. He never left that world. The premier mixologist of Argentina. After working in some of the best bars, he moved on to be a consultant for cocktail menus around the world, and ended up having his own place: Florería Altántico. Recently named best bar in Latin America and Caribbean by Drinks International. It was only a matter of time until he launched his own elixir. Principe is the result of his inspiration, influences and two years of trials and errors until finding the exact expression he was looking for. The New World Gins are different from the classic London Dry Gins The New Word Gins move away from the strong wintery flavors of juniper and use it merely as a platform for more regional and contemporary notes.

Principe de los Apostoles Mate Gin An infused spirit distilled in Mendoza, Principe de los Apostoles Mate Gin is an autosomal gene that steps away from the conventional, juniper-forward London dry model. It is crafted in small, 200-liter batches in a copper pot still on a foundation of grain neutral spirits. The botanicals used include juniper berries, coriander seeds, Yerba mate leaves, peppermint, eucalyptus and pink grapefruit zest. The botanicals macerated individually, filtered and blended. It expands quickly revealing the flavors of Yerba mate, pink grapefruit, anise, and cinnamon with light juniper notes on the lingering fade. "Smooth mint nose; aromatic and silky with a recipe that includes eucalyptus coriander, grapefruit, mint and yerba mate; mellow and lush with unique and lovely style; elegant and balanced with a long finish." 94 Points Anthony Dias Blue . . The Gotham Wine Team

Pincipe de los Apostoles Mate Gin CYN Tonic 1 oz Principe de los Apóstoles Mate Gin 0.8 oz Cynar Premium tonic water Stir gently to preserve the bubbles of the tonic water, garnish with eucalyptus

Montenegro Amaro Italiano

Exactly 131 years ago, in 1885, an Italian herbalist named Stanislao Cobianchi developed a recipe for a drink; he blended over 40 different herbs and spices together to form what now survives as Amaro Montenegro. The recipe, which today is known in full by only one person, includes vanilla and orange peels and, as Marco Ferrari, CEO of Montenegro Srl-the company that distills Amaro Montenegro in Bologna, Italy-notes, "creates a complex flavor profile that bartenders can utilize in many different cocktails. When you play around with the spirit, you realize just how versatile it really is within the realm of Mixology." At 23 percent ABV, Amaro Montenegro can easily perform as the modifier in stronger drinks or act as the base spirit in lighter cocktails like in a Buck or a Mule.

Montenegro Amaro Italiano  This renowned Italian liqueur is prepared according to the traditional recipe, which has been secretly guarded for over a century. Only the rarest and most prized herbs from around the world are chosen to create this spirit, which create the elegant aroma and distinctive flavors of Montenegro Amaro. Fresh notes of orange peel, coriander and red cherry on the nose lead to a bittersweet, botanical palate with hints of tangerine. The finish displays a bold herbal note complemented by sweet citrus fruit. 97 Points Wine Enthusiast . The Gotham Wine Team

Montenegro Amaro Beyond a Digestif Monte Mule 2 oz Amaro Montenegro oz.15  of Vodka 0.25 oz Peach Liqueur 3 oz Ginger Beer 1 oz Lime Juice Mint Sprig Combined all ingredients in rock glass and stir. Garnish with mint sprig.

E. Guigal Cotes du Rhone Red 2011

Harvest at Guigal Vineyards

E. GUIGAL The Guigal Estate was founded in 1946 by Etienne Guigal in Ampuis, a small ancient village and cradle of the Côte-Rôtie appellation. It shelters a unique vineyard where the vines and the wines have been famous for 2,400 years. Arriving in 1924 at 14 years old, the founder vinified 67 harvests in Côte-Rôtie and, at the beginning of his career, took part in the development of Vidal-Fleury establishment. Since 1946, hard work and perseverence have born fruit and certain events attest to this. In 1995 the estate acquired the famous Château d'Ampuis, an important historic and oenological monument whose long history is directly linked to the Côte-Rôtie appellation. An ancient fort built in the 12th century, it was transformed into a Renaissance château in the 16th century. The château is situated amongst the vines and bordered by the king of rivers: the Rhône. The GUIGAL Estate vinifies and ages the wines of the Southern Rhône appellations in its cellars in Ampuis, not very far from the first few square meters of the small cellar where Etienne Guigal first labored.  The history and the soul of the Guigal family are clearly present in these cellars which discretely house the most exceptional wines.

GUIGAL COTES DU RHONE RED 2011 The value-priced 2011 Cotes du Rhone (49% Syrah, 46% Grenache and 5% Mourvedre aged 24 months in foudre) over-delivers and exhibits textbook black cherry, smoked earth, olive, underbrush and licorice, as well as a clean, balanced, medium to full-bodied profile on the palate. Rock solid in the vintage and surpassing any number of more expensive releases, it should be consumed over the coming 4-5 years.   eRobertParker.com #210 Rating: 88 The Gotham Wine Team

A Thanksgiving Tale!

I love Thanksgiving, in fact, I love every holiday. It’s another reason to get together with family and friends and enjoy a great meal, wonderful wines and endless conversation.

I will plan my menu just about ten days before. I finish my grocery shopping by Sunday and start prepping two days ahead; on Tuesday I will start the brining; on Wednesday I will prep all the vegetable dishes -- Clean, cut, blanch etc. all the little details that take precious time away from the important things on Thursday. On Thursday morning, I will study my recipes and literally choreograph every step.

I will leave whatever I planned to serve as appetizers last. This way, if I run out of time we are not missing anything from the main dinner. Of course I always have a selection of cheeses, charcuteries, breads, and dips and olives, and spreads; all the good things that all you have to do is arrange them on a pretty plate.  Wine and cocktails are served non-stop for a good 90 minutes if not more.  When we are finally ready to sit around the table, I will show my beautifully cooked Turkey and then take it back into the Kitchen in order to carve it.

I like to serve everything family style (I guess that’s the Greek in me) and line up an array of wines for everyone to drink. I will serve wines that I never had, some old favorites and certainly I will open bottles that I consider special. Everyone will share what they are thankful for, glasses will clink and with broad smiles on everyone’s face the Thanksgiving feast will begin.

By the time we get to dessert, the pies, the cakes, the chocolates, the cookies most people are wishing they had remembered to put their stretchy pants on.

By now you are wondering, why am I sharing this information? Because I want everyone to understand my answer to a question that I hear several hundred times during this holiday. “What do you recommend for Thanksgiving dinner?” What I really want to say is “whatever you like to drink”. Don’t look for pairings for this occasion, with so many dishes on the table it is impossible to pair one wine or even two for everything.  I will help you discover new wines, find something new for your taste profile, find the bargains and the treasures, but please, please, please do not ask me to pair the wines.

If you want to break it down dish by dish, here’s the scoop;  

For the big bird, my preference will be a Pinot Noir and if you want to be traditionalist a Zinfandel will do the trick.

-          Poco A Poco Pinot Noir

-          Siduri Pinot Noir

-          Dutton Estate Pinot Noir

-          Carol Shelton Wild Thing Zinfandel

-          Dashe Les Enfants Terribles Zinfandel

-          Rockpile Ridge Zinfandel

For all the side dishes that will grace your table, here are a few pairing ideas.

Green Beans, a Chenin Blanc will work nicely

-          Chateau de Montfort Vouvray

-          Blue Plate Chenin Blanc Dry

Stuffing, Riesling is the wine of choice, preferably one from New York

-          Ryan William Vineyards Estate Riesling

-          Dr. Konstantin Frank Dry Riesling

Mashed Potatoes, should be paired with bubbles, a Blanc de Blanc will be ideal.

-          Andre Jacquart Blanc de Blanc

-          Gosset Blanc de Blanc

If Brussels sprouts make it on your holiday table, a Sauvignon Blanc that sees some oak will do the trick

-          Beaucanon Estate Sauvignon Blanc

-          Sonoma Coast Vineyards Sauvignon Blanc

Sweet Potatoes, a California Chardonnay is a must.

-          Hanzell Sebella Chardonnay

-          Jordan Chardonnay

And no, I did not forget the Cranberry sauce. This will require a jammy Shiraz.

-          Yangarra Shiraz

-          Two Hands, Angel Share Shiraz

There you have it, you have yourself a nifty tasting menu. Whether you stick with your favorites or explore something new, these wines recommendations will be sure to keep a smile on your face from the first to the last bite.

Καλη ορεξη!

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