Hello to everyone,
Wow what a week! A week ago we were all still in shock at the events of Marathon day and little did we know that it would become more tragic, intense and then satisfying. It’s unfortunate that out of something so terrible we can form bonds and solidarity that can last a life time, but it’s good to know that something good could come out of such a terrible event. And let me echo the sentiments of many in thanking all of our public service patrons for the amazing job they did, especially law enforcement, Thank you.
Thanks to Carmen Patti of Cafe Europa for the great lineup of wines on Saturday. This Saturday old friend Bob McVicker will be here to taste us on a great line up, come on by and taste these wines and let Bob drop some knowledge on Y’all 🙂
The Demystifying Cheese & Wine tasting has been postponed until a future date. Scheduling conflicts have made it difficult and we feel that later in the spring might be a better time for this. When a date is decided we will be sure to let you know.
We will have our Pizza & Beer tasting on Thursday from 4-7pm., So come on by and see what Matt has opened for you. Details are listed in the New Beer Arrivals & News section below.
Friday night dinners at the Wenham Tea House. Reservations are recommended, dinner starts at 5pm., Early Birds take an additional 10% off before 6pm., we will be seating until 9pm. This is a $39.00 per person Prix Fix and I will be writing a small custom wine list for this so call the Tea House @ 978-468-1398 to book your table forPeter Capalbo’s great food!
Many of you have received the Wenham Tea House newslettertalking about the Spanish Wine Dinner, Saturday, June 1st., we areRoasting a whole Pig but that only represents one course of this fantastic traditional style Spanish feast. We will have a Menu with the Wines posted by next week, in the meantime if you want to secure a space for this special event E-mail me or Call the Tea House directly at 978-468-1398.
And lastly, I will be conducting a Rose Seminar and tasting on Saturday May 4th, the seminar will take place in the first hour from2:30-3:30 and then the tasting will continue until 5:30. I will cover the different styles of Rose and “Demystify” the White Zinfandel aura of these fantastic Summer wines. You can call the shop (978-524-0300) or e-mail me to reserve a spot for the seminar, 25 people is the limit for the seminar so don’t delay!
Okay, this is the last thing, really. Henry’s Wine Cellar has access toTenuta del Ornelia, One of the most prestigious Italian “Super Tuscan” (Bordeaux Blend) wines in all of Italy. We are able to get .750ml., 1.5ml. and 3lt. Bottles of this incredible wine and though they are not inexpensive these are wines that would complete any collection and can lay down for a couple of decades. This also happens to be the 25th anniversary of this Iconic wine and sure to be a collectors Item. If you have interest to purchase or pricing feel free to e-mail or call the shop 978-524-0300. This offer is good for the next 2 weeks.
Fun Wine Fact
The name for the Rose “Cerasuolo,” from Abruzzo is derived from the Italian expression for its characteristic cherry-red color; its clean, intense, persistent bouquet has hints which are, at first, the delicate fragrance of rose petals and other flowers and then fruits – cherry, pomegranate and wild strawberries. It is delicately vinous, fresh and soft and pleasantly persistent. It is enriched by fresh-tasting acidity, has a fine body and a fruity finish, where red fruits persist with hints of tobacco and liquorice. It effortlessly accompanies robust fish dishes, grilled meats and substantial pasta or rice dishes, including those with wild-game sauces.
Another type of Cerasuolo is Cerasuolo di Vittoria. Produced from grapes grown in a district near the town of Vittoria in the southeastern province of Ragusa, Sicily. Cerasuolo di Vittoria is a blend of two grapes: Nero d’Avola and Frappato. For years while Cerasuolo was a DOC wine, the mix was almost always 60% Nero d’Avola and 40% Frappato. As of the 2005 vintage, the wine was recognized with DOCG status and with this classification, there is more blending freedom for winemakers. Some blends are now 70% Nero d’Avola and 30% Frappato, while others are just the opposite, while there are also 50/50 blends. Producers may bottle a DOCG version or a DOC version or both. Some ferment and age their bottlings in amphorae, the ancient vessels made fromterra cotta that are modeled after the same pots used by the Greeks more than 2000 years ago.
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Thank you all,
Gino and the Staff at the Wine Cellar..