Blue and the gang were in town to show barrel samples of recent vintages of their McNabb and Butler red blends from the biodynamically farmed vineyards of the same name, as well as their new Burgundian-style biodynamic chardonnay.
Enlightenment wines releases three new New York-sourced apple meads into the world — and 30 new shares of his CSA, too.
With temps in the 80s and 90s, I’m finding myself unendingly thirsty for local grapes. Over some Long Island fluke I’d picked up at the Southold Fish Market on my way back to NYC, I popped a Macari 2012 Sauvignon Blanc, which was great with my butter-seared fish with its crazy, straight-back notes of zingy lime, grapefruit, and tart apples.
It’s kind of appropriate that the Pod39 Hotel is housed in a former, landmarked Salvation Army building, because hanging out on its open-to-the-public rooftop cocktail lounge on a beautiful day (or night) is the kind of open-air rescue that a New Yorker needs every now and again.
As Eat Drink Local Week approaches–our week-long tribute to our foodshed begins Saturday, June 23rd–we wanted to introduce the sponsors that have helped us organize the event and also support local and seasonal eating year-round.
As the weekend officially begins with a bout of chilly grey weather, we thought we’d pass on an icewine and cider cocktail recipe Zavatto sent us from Nick Venditti at Frankly Wines on West Broadway, which he created using Finger Lakes spirits for NY Drinks NY week. Says Zavatto: “I’d never in a million years have thought that icewine and gin would be so, so pretty together, but holy cow–DELICIOUS! And very dangerous.”
Yesterday was the big NY Drinks NY tasting at the Astor Center, and it was so cool to see that it sold out. But after a recent trek I took to the Finger Lakes, I’m not that surprised.
Joe Bastianich has a new memoir, Restaurant Man, due in Spring, a multitude of thriving restaurants across New York, Los Angeles and Las Vegas, a hand in the market called Eataly, a few NewYork marathons and Ironman competitions under his svelte belt, and a winery, to name a few of his myriad projects. Despite his fast-paced schedule, we caught up with him recently to talk about the new SlowWineGuide hitting our shores this January–don’t miss the launch party and first stop on the national tour this January 30!–his penchant for Slow Food-approved winemaking (these days that’s called low-intervention) and why you should drink a bottle of wine a day. Slowly, of course.
For two decades the international movement to preserve taste called Slow Food has produced a guide to Italian wine in conjunction with Gambero Rosso– an Italian Zagat that puts out food and wine guides and produces massive wine tastings around the world. Now, to encourage a new era of sustainabile wine sipping , Slow Food has rolled out a wine classification system and bringing it to America for the first time, along with a sampling of Italian Slow Wine-designated producers that will visit New York on January 30. (Get your tickets here.)
We asked Eric and Jonathan Goldstein–who run the Manhattan landmark that is the Park Avenue Liquor Shop with their father–to write up their favorite Thanksgiving wines and spirits for Edible readers. Their (often hilarious) picks are below. If what you read sounds delicious–we dig especially the post-meal cranberry liqueur–note that they deliver all over Manhattan.
In case you missed last week’s Edible episode on NY1–it’s on the spiked Scandinavian winter warmer called glögg–we wanted to point your attention both to the television segment (which you can find here online) as well as the Edible Manhattan article that inspired it, which includes the recipe for the drink, a heady, dangerously drinkable blend of sweet red wine heated up with a spike of citrus and some gingerbready spicing. We procured it from Morten Sohlberg—the Norwegian-born CEO of Smörgas Chef’ Restaurant Group, which runs three Smörgas Chef’ restaurants in Manhattan, including the one inside the Scandinavia House cultural center where we shot the piece for NY1.
A rose by any other name would smell as sweet, but what about a rosé in any other display?