Monday, September 16, 2013

Friday Fours and a Pour - September 13

Oooh, Friday the 13th.  How'd that work out for everyone?

The Fours
1. Blue Hill at Stone Barns is one of those special restaurants at the top of my "to-try" list, but until the right occasion comes along, Stone Barns Agricultural Center isn't a bad way to spend a few hours.  You can wander the grounds and their gardens, coo at the cute farm animals and grab a bite in their cafe. There's also a well-stocked gift shop that, for a few minutes, inspired me to try to learn to cook.


2. These Proenza Schouler Shoes.  This oil-slick patent is so cool and unique I truly believe they will go with everything in my wardrobe and I can almost justify their price tag.  But then I remember I need to pay rent.







3. The neighborhood of Red Hook was hit fairly hard after Hurricane Sandy but after a recent excurison out there, it's thrilling to see it revitalized and thriving.  From the cool foodie-lab-concept space RES, to the bakery nirvana Baked, to the newly opened Hometown BBQ as well as the year-old Brooklyn Crab, not to mention the adorable boutiques along Van Brunt, this community is definitely worth a visit.  And I'm not talking about IKEA.




4.  Speaking of Red Hook, I'm enamored with the Michael Kukla Hex and Grid Exhibit at Kentler Gallery.  His works on paper, especially the intricate, web-like cutout pieces, were geometrically stunning.  www.mkukla.com

The Pour
A short while ago, my friend sent me a picture of Anthos, Matteo Correggia, 2011 a dry Brachetto, something I had never seen before.  To satiate my curiosity, she brought me a bottle, which we immediately cracked open. Blueberry, raspberry and strawberry appeared immediately, but was quickly followed by freesia and violet notes.  The flower notes continued to evolve and the wine blossomed into a floral bouquet, but still dry on the finish. It was medium-minus body with a decent amount of acidity.  Definitely one of the more unique wines I've drank recently.





Friday, September 6, 2013

Friday Fours and a Pour: The Rosh Hashanah/Fashion Week Mashup Edition Sept 6

 What happens when a carb-o-licious holiday meets a weeklong parade of skinny models?  You get a mighty diverse array of Fours this week.  

The Fours
1. This Chocolate Babka and Challah from Breads Bakery.  This Israeli bakery was noted for their chocolate-Nutella dessert situation and it did not disappoint.  And Challah? I see French Toast in my future (if any lasts until the morning).  Note: eating these is made infinitely more enjoyable while perusing all the Fashion Week coverage and thinking how those poor models have been surviving on carrot sticks all week.  That is, until I feel uncomfortably full and the tight clothes look really restricting.  Then I just turn my attention to the shoes.


2. The Woman Upstairs by Claire Messaud.  I'm only halfway through this can't-put-down novel about a woman's self-exploration of artistic talent and sense of person through her relationship with a neighboring family, but her journey really resonates.  I've never been one to make Jan 1 resolutions but I've also viewed Rosh Hashanah as a time to be introspective, reflecting on the year past and setting goals for the future.  Maybe it has something to do with the whole "back to school" vibe that comes with the change of seasons.

3.  The Lip Gel lipstick in Neo-Noir from Marc Jacobs' new makeup line.  At a launch event at Sephora, this red looked good on just about everyone.  Plus, it was shiny, creamy and stuck around, even after our umpteenth glass of champagne.  I may have to invest in this tube.  



4. BFA's Instagram feed of Fashion Week.  They mix runway show fashion with after-party festivities, giving a range of the FW experience.  Inspirational couture meets inspirational street fashion, all on my phone. 


The Pour
The last bottle of my favorite rose, Rosa del Rosa,  Proprieta Sperino, 2012, saved for a special occasion, is the perfect pour for the holiday meal.  Medium bodied, medium acid, this sweet and slightly tart sipper starts with strawberry, finishes with minerals, and drinks incredibly easy throughout. It's going to be torture waiting for the 2013 to come out next year. 


Happy New Year, y'all!

Monday, September 2, 2013

Brooklyn Oenology




In recent years, Brooklyn's become synonymous with culinary trailblazing. Pickles? Chocolates? Ice cream? Salsa? Mayonnaise?  The borough's producing high-end versions of all these pantry staples, while challenging palates on the spectrum from familiar comfort foods to completely foreign cuisines. Given the burgeoning DIY attitude and homegrown pride of the borough, it makes plenty of sense that eventually someone would attempt wine.

I first became aware of Brooklyn Oenology a few years ago at a large wine tasting event.  I was intrigued by the concept of wine being made in Brooklyn as it felt like the one agricultural frontier still untapped in the borough, and after tasting through, I was rather impressed by the results. I soon learned it was spearheaded by a woman, Ali Shaper, which piqued my interest even further.  It stayed on my radar and eventually I had the opportunity to meet her and learn about BOE in depth.

Like many people I've met in the wine industry, her route was rather circuitous. She graduated from college with an engineering degree; however, after working for a while in the industry, she realized the passion wasn't there and quit her job.  From there, she started working in a tasting room in a vineyard in the Hudson Valley, which led to various positions in the wine and hospitality industry, from which her entreprenuerial spirit formulated the seedlings for BOE.  

She produces wine in a commercial winery out on Long Island, which she likens to renting time and space in a commercial kitchen, a common practice for chefs and bakers.  Currently BOE does not grow their own grapes but instead purchases them from other vineyards around the state, much like a negociant.  She says this allows her to purchase the grapes she wants and produce the exact style of wines she loves.  

In 2010, she opened the BOE tasting room in Williamsburg, which is not only a showcase for wine but a communal meeting place and event space. What's unique about BOE is the concept of terroir goes beyond the soil here and instead is thought of as New York culture. She proudly serves wine and beer from other winemakers, strengthening community ties. Bottle labels for BOE are designed by local artists and the shelves proudly display foodstuff from local food artisans. New York culture is the essential sense of place, not the plot of land where the vines grow.

Down the road, she has plans to purchase a vineyard plot and start growing her own grapes, an evolution for BOE.  For now, though, the wines shine and tease of the palate with the potential of what's to come.

Photo courtesy of brooklynoenology.com

BOE Shindig White, 95% Vidal Blanc, 5% Riesling, Finger Lakes, 2011
Vidal Blanc, also known as Ugni Blanc or Trebbiano, was a prominent player during the Finger Lakes trip, which had a range of hits and misses so we approached this wine like a frenemy.  On the nose, a light ginger essence gave way to pineapple an minerality. On the palate, this snappy white was reminiscent of a Vinho Verde; green apple, lime and a hint of sea salt tingled with medium acid but finished rather quickly.  This is one easy drinker.

BOE Chardonnay, North Fork, 2010
This chard was aged in old French oak, so it was mercifully free of uber-oaky tones. Instead, our noses were caressed with sweet cream, butter and a little bit of pear. The palate showcased some of these tones as well but an almond nuttiness tempered the dairy.  Medium acid and medium body gave this wine some structure and was one of the rare chardonnays that I wasn't mad at. 

Tousey Winery, Rebellion Rose, Blaufrankisch, Hudson Valley, 2012
Good ole Blaufrankisch, or Lemberger, as many of the Finger Lakes wineries called it.  This was a little more lush than some of the leaner ones tasted on the Finger Lakes trip.  I'm interested to know if it's the Hudson Valley soil, or the vinification, that made the difference. The nose was tart and juicy with aromas of cranberry and dark cherry.  Drinking it, Thanksgiving came to mind with the sweet n' tart profiles and acidic berries. The underripe green notes that often come through in a Lemberger weren't there, but the lighter style body and medium acid were still present.

Thirsty Owl Pinot Noir, Finger Lakes, 2010
Thirsty Owl was a winery that came to our attention while on our trip but as we didn't make it over, this was a great opportunity to try one of the wines. Like many of the pinots we saw in the Finger Lakes, it was translucent in color.  However, the lack of pigment belied the flavor in the glass. On the nose, a little bit of plum, earth and a horse-y funk rode around with some green pepper. On the palate, the plum came through along with some branches and a hint of mocha.  It was very light bodied and could be a good summer red.

Roanoke Vineyards, Marco Tulio, Cabernet Sauvignon/Cabernet Franc, North Fork, 2010
On the nose, prune, plum and ketchup made an appearance on the boldest red we tasted. However, cherry shyly appeared in the beginning of the tasting, only to be strong-armed out of the way by the riper fruits. Medium acid and medium plus body, this wine was definitely California dreamin' when it was made. 

We finished the tasting with Atsby Armadillo Cake Sweet Vermouth, Long Island, NV.  Spirits are definitely not my area of expertise, but this vermouth, which can be drank straight or mixed for cocktails, imparts the flavors of whatever it was infused with; in this case, it was botanicals and citrus, which gave it a semi-sweet herbaceousness, versus a honeyed sweetness.   


Keep tasting, friends....