Thursday July 15, 2021
THE GANG'S ALL HERE! Excited to feature these gems from the Central Coast.
This Week: A happy belated Bastille Day. If you needed inspiration, the day might be over but the any reason to mix up a great cocktail is always embraced. To that end, Nikola has the lowdown on a classic that isn't quite as common as, say, the Manhattan, but also isn't quite as obscure as a Hanky Panky. Pro tip: mix it up and read Drinking French by David Lebovitz if you really want to feel those Parisian vibes.

Otherwise, look for something new from the Central Coast. We are so pleased to be able to stock some of the best artisanal, small production gems from some of the best 'new kids' on the California scene. Ya know, it isn't all about Napa and Sonoma anymore.

Keep enjoying the beautiful summer weather. It is too painfully soon to joke about the coming of winter already and unpacking that flannel. So let's enjoy the sunshine with some great beverages.

Cheers,
The Team at NL Wine & Spirits
Drinkin' French
The Champs Elysee, as a happy belated Bastille Day.
I may be a little late, but with Bastille day being the 14th of July (yesterday), I thought I would talk about a very classic cocktail featuring great French spirits.

The Champs Elysee is a citrusy, tart, herbaceous cocktail that has the sophistication of the famous street in Paris it is named after. This cocktail first appeared in the 1925 book Drinks-Long and Short by Nina Toye and Arthur Adair. Now you can find many different variations in a ton of recent cocktail books that came out in the last 10 years. Well it should be! This is truly a delicious cocktail.

We are going to start with the Cognac, the French brandy that derived in the 17th century from the Charente region. I will be using Pierre Ferrand 1840 Cognac, a spirit inspired by an 1840 recipe revisited by acclaimed cocktail historian David Wondrich, in partnership with Pierre Ferrand. This Cognac, made for classic cocktails and punches, is bottled at a higher proof than most Cognacs. It has a profile that is particularly friendly for mixing cocktails. I personally also enjoy just sipping on it, but it is all up to you and your preferences! It has a nice floral character with hints of pear and green grapes with slightly oaky finish.

The next French ingredient is Green Chartreuse, which has been made by Carthusian Monks since the 1700's. It is a blend of 130 herbs, spices and botanicals that are kept secret with only 3 monks who know 3 different parts of the recipe (So they say). Chartreuse on first sipping has a very viscous mouth feel and has a light sweetness. All the flavors blend without any one overpowering the other. I get some gentian, citrus and a touch of allspice along with a ton of other herbs.

The other players in the Champs Elysee are lemon juice (best fresh), simple syrup and orange bitters (I love to use Bittercube's). Some recipes use Angostura Bitters, also great. I like to use Angostura in this cocktail in the colder months and orange bitters in the warmer. You may have noticed the whole warm weather thing, so I'm reaching for the orange.

Here we go.

Champs Elysee
1.5 oz Pierre Ferrand 1840 Cognac
.5 oz Green Chartreuse
.5 oz Fresh Lemon Juice
.5 oz Simple Syrup
1 dash of Bittercube Orange Bitters (or Angostura if its chilly)

Put all ingredients in a shaker tin, add ice, shake it to chill, and strain into a chilled cocktail glass (coupe glass). Garnish your drink with a lemon twist zested over the glass then hung on the side.

I have made this cocktail a million times at the cocktail bars and restaurants that I have worked at and I still always enjoy having one. I hope you do too.

Cheers,
Nikola Govich
Central Coast Dreamin'
Wines to drink, places to go.
We've said it a few times, but we'll say it again: vineyards seem to occupy only the most beautiful parts of this world. This week, we're feeling a bit inspired by some of the newer finds on our shelves and taking a minute to talk about this long stretch of California where some of the most underrated wines are coming from. This is a painfully short 101 for a region that deserves a textbook.

This is a very large and certainly very diverse growing area. Where exactly? Basically, we're looking at the area from San Francisco all the way down to Santa Barbara, reaching along the coast and inland up to the Central Valley. There's a mix of extreme coastal influenced vineyards (great for Pinot, Chard and friends) as well as more warm inland areas (great for the Bordeaux varieties). Fun fact: most of the state's wine actually comes from this vast area.

You might recognize some of the nested AVAs, including: Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynex Valley, Santa Maria Valley (and more). While there's a lot of variation in climate and soils, the topography is generally mountainous and most parts see some ocean influence.

This is hardly a new region: vines were first planted here in the 1700's by Spanish Missionaries as they made their way north. At the time, it was mostly the Mission grape going into the ground. Prohibition decimated the area, but a quiet renaissance began in the 1960's that's continuing today.

And now, pictured above but called out here - these are some of our newer additions we cannot wait to share with you. These are the type of wines that merit the "get them while you can" call - cause indeed, they are allocated and once they're sold out.. well, you gotta wait til next year most likely.

🍇: Piedrassasi - Santa Barbara County Syrah 2019
🍇: Piedrassasi - Santa Maria Valley Syrah 2018
🍇: Piedrassasi - Santa Rita Hills Syrah 2018
🍇: Sandhi Wines - Sanford & Benedict Pinot Noir 2016
🍇: Domaine de la Cote - Blooms Field Pinot Noir 2018
🍇: Domaine de la Cote - La Cote Pinot Noir 2018

There's certainly more on our shelves! And, per usual, if we don't carry your favorite Central Coast winery but have the ability to get it for you - just ask! We'd love to special order and probably stock some for ourselves.
Staff Picks: What to Drink This Week
Things our staff thinks you should drink.

2018 Domaine Dugois, Grevelliere Trousseau, Arbois, Jura - $31.99
The Domaine Dugois Trousseau comes from the estate's oldest vines (50 years), planted in thick clay and limestone beds situated 350 meters above sea level in the area known as Grevilliere. This Trousseau is wild yeast fermented and aged in oak for 24 months, which leads to a gentle ruby color. Intense nose of black cherry and wild strawberry with a hint of pepper that carries onto the palate. This a light-bodied red showing bright acidity and fresh tannins. Pairs beautifully with venison, duck breast or lamb!
-Nick Z

2019 Anönimas Os Dunares, Albariño Atlántico, Rias Baixas - $23.99
Anónimas Viticultoras is the project of winemakers Cris Yagüe Cuevas and Maria Falcòn. Based in Rias Baixas, where Cris has made wine for many years and where Maria's family has done so for generations. They also source fruit from around Galicia. In Cris's words, "Anonimas is a project from vine to consumer, a tribute to the anonymous women that should have had their place in history and were never recognized. We collaborate with other women in the world of wine- growers, winemakers, enologists - to make these personal wines." How's that for some Big Female Energy! This 100% Albariño from 30 year-old vines is grown less than a mile from the ocean and the salinity that you expect from Albariño is just what you need to pair with shellfish, pasta and fresh, summer veggies. 
-Angie

2020 Mas de Gourgonnier, Rosé, Les Baux des Provence - $22.99
Mas de Gourgonnier is no newcomer to the natural wine game. They've been farming organically since the mid-70's. Their wines have always been a benchmark of quality and value in Provence. They beam with honesty and friendliness. And while the wines are clearly minimily tinkered with, they are fresh and clean and this is especially true of the rosé. So here we are in the middle of 2021 rosé season and the Mas de Gourgonnier rosé is finally here and sooo refreshing in more ways than one. The wine has a somewhat typical floral and fruit nose but there is a confluence of structure and depth of fruit in the mid palate that leaves a striking impression. The fruit character leans more toward cherry then the typical washed out strawberry and the finish is slightly spicy, bracing and lingering. I can't wait to pair this with as much summer as I have left.
-David
VERY IMPORTANT: Cute Dog Visitors!
Dog pics are an excellent way to spread cheer, we hear.
Cheers everyone!
-The Team at North Loop Wine & Spirits