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New and Noteworthy

 

Opihr Oriental Spiced Gin $36.99

Ophir is a legendary region famed for its wealth and riches which prospered during the reign of King Solomon. The King regularly received cargoes of gold, silver and spices from Ophir and whilst its exact location remains a mystery, it is thought to have been in the Orient along the Ancient Spice Route - a network of sea routes that link the East with the West.

The routes stretch from the West coast of Japan through the Islands of Indonesia, around India and the Middle East - and from there, across the Mediterranean and into Europe. Traditionally merchants would travel thousands of miles along the route, trading exotic spices and botanicals from distant lands.

OPIHR Oriental Spiced Gin is crafted with a selection of exotic hand-picked botanicals, carefully chosen by OPIHR's Master Distiller, including spicy Cubeb berries from Indonesia, Black Pepper from India and Coriander from Morocco.

 

 

SPOTTSWOODE 

 

Spottswoode Estate Cabernet Sauvignon 2017  $239 (very limited)
Since 1982, the family's Napa Valley vineyard has consistently yielded an Estate Cabernet Sauvignon that exudes elegant power, effusive blackberry fruit and spice, naturally refined tannins, and extraordinary color. Beautiful, elegant, age-worthy, and impeccably balanced, it is widely recognized as one of the finest Cabernet Sauvignons in the world.
(Wine Advocate 97+ points)

Spottswoode Lyndenhurst Cabernet Sauvignon 2017 $89
Lyndenhurst was one in a succession of names given to the estate that became known as Spottswoode in 1910. Fragrant linden trees that surrounded a gazebo in the late 1800s provided the inspiration for the name, which also embellished the beautiful arched gate at the entrance to the Estate. Although only the center pole of the gazebo remains, the linden trees still bloom in the Estate gardens today.

Winemaker Notes: With crimson fruits and bramble, the 2017 Lyndenhurst unveils aromas of fresh thyme, cedar, lilac, juniper, and a wild understory. Fine, silken tannins entice the palate through an array of textures. All the while, a resonating acidity brings dynamism and precision through this wine's long, layered progression. This is a wine with a refined poise in youth with a unique ability to offer enjoyment in its early years.

Spottswoode Sauvignon Blanc 2018 $39
Highly acclaimed and considered one of the "Super Sauvignons" (a term coined by wine writer Karen MacNeil to describe a rare class of wines considered to be among the world's utmost expressions of this noble grape), Spottswoode's exceptional, classically styled Sauvignon Blanc has been produced since 1984.

Crafted using grapes from the Spottswoode Estate, as well as those from other iconic family-owned vineyards. Fermented in a combination of French oak, small stainless steel barrels, a clay amphora, and one ceramic and two concrete cuves, the resulting wine is an eminently drinkable yet cellar-worthy Sauvignon that is both stately and sublime, with extraordinary aromas, effortless poise, and remarkable complexity. It is why noted wine writers have written that "Spottswoode has turned Sauvignon Blanc into an art form," and have hailed this wine as one of America's or the world's "best Sauvignon Blancs," calling it the "aristocracy of domestic Sauvignon Blanc."

Winemaker Notes: This Sauvignon Blanc jumps out of the glass with pink grapefruit, Asian pear, white peach, lemon oil, lime leaf, and lemongrass aromatics. The palate confirms the nose and is extremely bright and tense, showing great balance. Bright guava, juicy stone fruit, and hints of pineapple pair with a grapefruit acidity that lead to a long finish. Frequent lees bâtonnage adds a level of creaminess and more layers of complexity. Showing beautifully now, this wine also has the structure and sophistication to age gracefully for enjoyment in the future. 

 

Recipe of the Week

Rigatoni With Fennel, Anchovies, and Pecorino

 

Something truly magical happens when fennel, garlic, and anchovies get caramelized together in olive oil, then paired with citrus zest. Even the firmest anchovy haters will agree.

 

Ingredients

3 large fennel bulbs (about 2-1/2 lb.)

1/2 cup extra-virgin olive oil

6 oil-packed anchovy fillets

6 garlic cloves, thinly sliced

1/2 tsp. crushed red pepper flakes

1/2 cup (packed) mint leaves, plus more torn for serving

1 orange or tangerine

1 lemon

1 lb. rigatoni

3 oz. Pecorino Romano, finely grated (about 1-1/2 cups)

 

Preparation

Remove tough outer layers and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters lengthwise into 1/2"-thick wedges.

 

Heat oil in a large Dutch oven or other heavy pot over high until shimmering. Add fennel to pot, arranging in as even a layer as possible. Season with salt and cook, undisturbed, until golden brown underneath and starting to soften, 6-8 minutes. Using tongs, turn fennel over and cook until golden brown on the other side, 6-8 minutes.

 

Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½ cup mint to pot. Cook, stirring often, until anchovies are disintegrated and garlic is golden, about 2 minutes. Remove pot from heat and finely grate zest of orange and lemon directly into hot oil; stir well to evenly distribute. Cover pot to keep sauce warm and let sit until pasta is done.

 

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

 

Uncover sauce, add pasta and 1 cup reserved pasta cooking liquid, and set over medium-low heat. Add Pecorino and cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is emulsified and pasta is coated, about 2 minutes.

 

Divide pasta among bowls and top with torn mint.

 

Serve with Torre Dei Beati Pecorino $23.99

WINES OF THE WEEK

Torre dei Beati Pecorino $23.99

Pecorino is a low yielding grape, native to Abruzzo. The vineyard is at an altitude of 300m, gradual harvesting is used to ensure optimal ripeness. Unoaked with an elegant nose of pear, floral notes and a touch of honey. The vibrant palate has citrus and herbaceous notes. The wine's name translates as 'We will play with flowers' relating to the label, a picture painted by the owners' daughter.

Torre dei Beati Cerasuolo $19.99

Brilliant cherry color, enriched with intense violet reflections and a sense of balanced consistency. Bouquet: Fresh and persistent aromas of strawberries, pomegranates and cherries; embellished with elegant floral scents. Taste: Characterized by an optimal equilibrium of softness, tied to a supportive alcoholic component and a lively persistence of mineral acidity. Stimulating finish. These characteristics give the Cerasuolo grape a particular pleasantness and flexibility with different dishes. Food Pairings: Antipasti, first courses, soups, legumes and grains, poultry and fish.

Torre dei Beati Montepulciano $19.99

Deep ruby red with violet shades Bouquet: Typical and elegant with clean and complex fruit scents, lightly enriched by spicy hints from the old vineyard and the ageing in wood Flavor: Good density, pulpy body that gives the wine a good smoothness, well balanced by fine tannins which in combination with the minerality and the well measured acidity contribute to an elegant, long finish.

The name of the estate derives from the detail of a large 14th century fresco, which adorns the local church of S. Maria in Piano. In the representation of the Judgement Day, the "Tower of the Blessed" ("Torre dei Beati") is the final goal that souls, who have reached the after-life, strive to gain access to after many efforts and difficult trials.

This parable reflects the inspiration principles of our business, which is based on the desire to express, thanks to extremely careful selections in the vineyard and winery, the best native grapes that we cultivate in this particularly apt area of Loreto Aprutino.

Our family-run winemaking business started in 1999, when we decided to start managing ourselves the vineyard that our father Rocco had been looking after since 1972. Since we believe that it's impossible to separate the quality of a wine from its naturalness, we immediately converted the vineyard to organic farming and our first bottle came onto the market in 2000.

Certified organic

Cocktails of the Week

Americano

The Americano is a truly classic cocktail and was first served in Gaspare Campari's bar in the 1860s. At this time though, the drink wentby a different name, the Milano-Torino. It wasn't until the 20th century, or so goes the story, when the cocktail grew in popularity with Americans, that the drink took its new name, the Americano.

This simple cocktail is a delightful, fizzy aperitif. Served in a highball glass, the Americano brings together Campari, sweet vermouth and a dash of soda water and is the original Italian cocktail spritz.

Glass: Highball Glass

Ingredients:

    1.5 oz Campari

    1.5 Sweet Vermouth

    Top with club soda

    Garnish with an orange twist

Method:

Pour into a highball glass and fill with ice. Top with club soda and garnish with orange twist.

Negroni

One of the best Italian cocktails and one that has taken the world by storm in the past several years is the   Negroni.

This popular drink is Camillo Negroni's take on the Americano. Count Negroni developed a taste for hard liquor in America while working as a rodeo clown. Yes, a rodeo clown. When he returned to Italy, the lighter Americano was not to his taste. So, in an inspired move, the Count Ramped up the alcohol. He insisted that the bartender at his local substitute the soda water, typically found in an Americano for cold, hard gin. The Negroni is born.

The key to a great Negroni is to find a gin and vermouth pairing that complement the Campari rounding out the flavors for that perfect cocktail. This is the ultimate aperitivo.

Glass: Rocks Glass

Ingredients:

    1 oz Gin

    1 oz Campari

    1 oz Sweet Vermouth

    Garnish with Orange Twist.

Method:

Add all the ingredients into a cocktail mixer. Stir until chilled. Single strain into rocks glass and fill with ice cubes. Garnish with orange twist.

Introducing Sawyer, aka Soybean!

Sawyer is 7 years old and is the sweetest pup you'll ever meet.  He loves kids and other dogs and long walks along the Farmington River. He's a rescue from South Carolina who was puzzled by the Connecticut snow but has adjusted marvelously.  Once we welcome customers back into the store, do say hello!