Tag Archives: minervois

Friday Wine Tasting in the Shop, 5pm – 8pm

Domaine Cheveau Macon Solutre-Pouilly “Sur Le Mont” 2014

Domaine Cheveau was established in 1950 by André Cheveau; today his two grandsons run the estate, which is situated on 14 hectares around Solutré-Pouilly, and extends into Davayé in the Maconnais and Saint Amour in the Beaujolais. No fertilizers are used and all harvesting is done by hand; the wines are fermented and vinified parcel by parcel. Total estate production is fewer than 5,000 cases.

This wine is from a plot of vines just over 20 years old. There’s no oak but it’s left on its lees for about 8 months, creating a gorgeous texture that rounds out as the wine opens up. Clean rockiness mingles with light apple and peach notes; this is an elegant wine and a go-to for fans of French Chardonnay.

Chateau L’Eperonniere Rosé de Loire 2015

Mathieu Tijou, son of Pierre-Yves and Brigitte Tijou of Chateau Soucherie, launched his career as an independent vigneron at Chateau L’Eperonniere with the 2007 vintage. The family had owned the larger Chateau Soucherie for generations, and effectively traded it for this smaller one, just down the road. The vineyards are situated on both sides of the Loire, overlooking the Layon. Mathieu now owns the “Croix Picot” vineyard in the Savennieres appellation, and the remaining vineyards are in the Anjou & Coteaux du Layon appellations.

This dry Rosé is mostly Cabernet Franc with a touch of Grolleau. We had it last year and loved it, so we grabbed it again from a presell. It just arrived, we haven’t had the chance to taste it!

Chateau D’Oupia, Minervois 2013

Since the death of her father André in 2007, Marie-Pierre Iché has been running this large, old-vine estate, complete with 13th century castle. André was never a member of the village co-op, choosing instead to tend his own vines and make his own wine. However, he sold his wine in bulk to local negociants until a visiting Burgundian winemaker convinced him to sell them under his own name. He made quite an impression with his wines, which were deep and savory and full of ripe fruit character, but priced for everyday drinking. This producer continues to be a go-to for value and quality. This wine is a blend of Carignan, Grenache, Syrah from 50 year old vines.

Domaine Rollin Hautes Cotes de Beaune Rouge 2013

Domaine Rollin is a 4th generation estate across five separate communes: Pernand Vergelesses, Savigny les Beaune, Echevronne, Aloxe Corton and Chorey les Beaune. In 1955, Maurice Rollin, who had beed a vineyard worker like his father before him, decided to start bottling and selling wine from the family vineyard holdings. He mostly sold to a small group of private clients, but he garnered enough success to purchase a parcel in the “Ile des Vergelesses”, one of the top vineyards of Pernand. By the mid 80s the family had accumulated 10 hectares and stopped selling any holdings to negociants. The estate is now 12 hectares and produces about 5,000 cases in total per year. While not certified organic, treatments in the vineyard are avoided unless absolutely necessary; grapes are hand-harvested and fermentation is with indigenous yeasts. Since 2003, Maurice’s grandson Simon has been winemaker here, after taking over from his father Remi.

This Hautes Cote de Beaune Rouge is from vineyards in Pernand Vergelesses and Echevronne. It’s spicy and earthy, floral and aromatic. It’s aged in small old barrels and bottled a few months earlier than other reds of the domaine to preserve freshness and fruitiness. Only about 300 cases come into the US annually.

Herald the Wine Times! Tasting in the shop tonight, 5-8PM

jax_cola instagramWe’re in a snow stupor here on Brook Street. Motivation? What’s that? Someone pass the remote! There’s a whole lotta snow out there, but damn, we love the city in a blizzard. Even the winter whiners have a hard time not getting into the spirit. Monday’s party atmosphere in anticipation of Snowmageddon2015 was the most fun we’ve had in a long time; thank you to everyone who came in to stock up–we truly had a blast! And though we didn’t post about it, we were in fact open on Tuesday; Vin and Mulligan braved the elements like proper arctic explorers, shoveled off our roof, and held down the fort for most of the day. That’s when one of our customers snapped this picture outside the shop, which perfectly captures the joie de vivre of this little neighborhood. When’s the next storm? We can’t wait!

Cheers!

Super Bowl Recipe: Mulligan’s Yueng-Wings!mulligan yuengwings

Some of you already know Chef Mulligan from the events we’ve done with the Cable Car–or maybe you know him as the guy who quietly makes amazing food around town. Or perhaps as that record shop dude (as he says of himself: “I have all the jobs”). No matter how you know him, right now Mulligan’s doing his thing at Campus, and he’s made up this recipe for your Super Bowl party:

Kick your party through the uprights with some beer-braised chicken wings!*

Step 1- apprehend some good quality chicken wings, and a top quality 4 pack of Yuengling tall boys.

Step 2- salt the wings, add small-diced onions, and other aromatics of your choice- sear the wings in oil, over high heat in an oven proof pan.

Step 3- add beer around the edge of the pan, just up to the level of the wings- and why not some tamari, perhaps blackstrap molasses for extra sweetness

Step 4- drink the rest of the beer!! Braise the wings at 350 in the oven till soft! Drain any braising liquid and caramelize. Quickly place under low broiler to finish.

GET MORE BEER

Chef’s note- try some Fox Point spicy pickles on the side, RI made & available at Campus Fine Wines..

(Fox Point Pickling company was just in Projo on Wednesday; check out the article and recipes here).

*Our favorite part of this recipe is that Brad had to “football it up” since Mulligan knows more about Lomo than end zones. It’s all good!

Friday Wine Tasting in the Shop, 5-8PM

Herald the Wine Times! 

2013 Domaine de la Pépiere Muscadet-Sèvre et Maine sur Lie

Marc Ollivier is one of the best producers of Muscadet that we’ve ever encountered. His Muscadet has lees contact until the time of bottling; extended contact gives it the crispness that makes Muscadet so refreshing & is the traditional way to make Muscadet, but has become the exception.

Ollivier hand harvests, uses natural yeasts & bottles with a very light filtration. The vineyards are 40+ years old & all from original stock; there isn’t a single clonal selection in the vineyards.

This wine is salty, tangy and lip-smackingly delicious! Try it as an aperitif, with salads & the obvious oysters, or as a foil for richly sauced foods. It’ll cut through them like a laser!

2012 Chateau D’Oupia, Minervois

Since the death of her father André in 2007, Marie-Pierre Iché has been running this large, old-vine estate, complete with 13th century castle. André was never a member of the village co-op, choosing instead to tend his own vines and make his own wine. However, he sold his wine in bulk to local negociants until a visiting Burgundian winemaker convinced him to sell them under his own name. He made quite an impression with his wines, which were deep and savory and full of ripe fruit character, but priced for everyday drinking. This producer continues to be a go-to for value and quality. This wine is a blend of Carignan, Grenache, Syrah from 50 year old vines.

2013 Château Coupe Roses, Minervois

Another Minervois red! Why not? Here are the winery notes, as translated by Google. Priceless.

The listening trickle spread from bottle neck; The purplish iridescent ion of the bastide, herald the wine times. It’s young, close to the fruit, it is the wine of instants. The accomplice companion of the culinary improvisations which plays with its tannins already absorbed parsleyed with wild plums aromas.

Its vivid insolence will take part to a modest light-meal and also to generous friendly meals. It’s the wine with which we recreate allegorical meals of the saved harvests.

Terroir : Mountain area in High-Minervois. South/South-West exposed plots. Between 200 and 350m of altitude. Rocky uplands – clay-limestone. 10 to 50 years vines. Maximum yield of 40hL/Ha.

Grapes : Carrignan, Grenache. And a little touch of Syrah!

Vinification : Manual harvest, destemmed, traditionnal maceration 20 to 30 days.

Tasting : Its colour is pale red, brilliant with light purple shades. The nose reminds the Carignan from which come this wine, fruity, it is also in mouth where fresh red fruits dominates, associated with a refreshing acidity. A perfect wine for all occasions, aperitives or meals.

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