bouquetduvin

LOL Guess what we served at our wedding? Gamay (St. Hubertus) and Gewurtz (Iniskillin Dark Horse) from BC (they were served at our Chinese banquet)! They went down well with the mainly international crowd, who were pleased to try Canadian wines (though we had a few wisecrackers!). What I like about BC Gamays is that they are much more in the Swiss, rather than the Beauj, style. I haven't found a single BC producer who carbonically macerates their gamay (Don't know about the Ontario ones). Dry rieslings are not that common in BC - it's much easier to get hold of gewurtz (and generally very good Gewurtz!). Did you like Vines? We were given a copy, but weren't impressed by the writing style. I thought the editing could have been a lot tighter. Has anyone here read John Schreiner's new book Wines of Canada? What's the verdict on that? ← I recently bought the Wines of Canada book. The properties that I work with were mentioned there. I think VINES is very good to get an understanding of the varietals available and much thought is put into the tasting notes. In the book, it goes into detail who the Tasting Panel is. LOL on the wines you served at your Wedding, great choices. Presently, the properties I deal with are on the Eastern Part (niagara), but soon I hope to work with Vineyards on the BC side, if I can find some that are interested in Exporting to the US.

I submitted one of the wines to Slate Magazine for review (Cave Spring Riesling Reserve). If you like Pinot Noirs from Canada, also try a Gamay, which is a lighter style red, very appealing with an enticing, almost spicy nose. And, besides Rieslings, try Gewurtztraminers too. I won't use this sight to promote my wines, but I can suggest a book called VINES - which is a great guide to Canadian Wines.

Sorry I did not see this post sooner. I am a wine distributor in NJ, specializing in Canadian Wines. Cave Spring Cellars ownes the Inn on The Twenty and is one of the vineyards I represent in NJ, also, Peller, Hillebrand, Peninsula Ridge. They all have fabulous restaurants. Next time you travel up there, be sure to email me as I can give you lists of restaurants and provide suggestions of tasting rooms as well.

I shop at the Market Basket every Sunday, I am one of those regulars for years. They have fabulous Butchers (all really friendly) and cuts of meat and seafood are extremely fresh. I have never had a bad purchase, and if you do, they honor it. The Butchers will season and butterfly legs of lambs, etc. The cheese Meister is always up on cheeses. I will say, that as a produce "gal" I am very picky and they need some help there, which I am directing the Produce manager in at The Market Basket. They have such a huge turnover of food, I find their package goods very fresh and dated for freshness.

Personally, I think it is in poor taste that when someone is hosting an event, you make a choice to order something else and encourage the table to partake in it. Every host, makes a decision when they are hosting a party as to their budget and if they can get into more detail of food and wine pairing selecting the wines, then more power to them. If you decide to drink something else then what is offered, there is a more subtle way of handling it. As a Wine importer myself, I am always so gracious in accepting what someone offers me as to not insult MY HOST or HOSTESS.

I am always interested in this type of information as well. As I am a 100% owned and operated female wine importer and distributor company in NY and NJ. I also do wine tasting events for Female empowerment groups, etc Women's Presidents Organization and they always look to do these type of events at these type of restaurants with me.

Which sommelier Bux? Olivier Flosse (ex-sommelier at Cafe Boulud) left at the beginning of the year and I'm wondering if it's him or someone else from Daniel. ← Jean Luc from Daniel is opening up the wine shop. It was posted several weeks ago in the Wednesday Section of the NYT.

to say nothing of a really appealing, affordable (compared to the food prices) list. can i ask the wine director's name? haven't seen it mentioned anywhere obvious yet ... ← The Wine Director's name is Mario.

Thanks, oakapple. Is a month in advance far enough to make my call then-- I want to make sure i get a seat at the bar. (Also, sorry for all of the questions-- eventually I'll get an handle on this stuff and will be answering them instead. Eventually....) ← I will say one thing, I meet with many high end and low end restaurants in my business. The Wine Director at Masa is extremely knowledgable, professional and most importantly very pleasant. Too often you meet with this level of restaurant and the Chef Sommelier has an attitude, etc. We met at Bar Masa, nice lunch crowd for mid week, the staff which I met were extremely pleasant.

The wine list at Masa is here. After reading this thread over and over, along with the NYX reviews, etc, I think I've decided to go. It'll have to be the last place I go when I'm in NYC in March or everything else I eat (based on the reviews) will taste like dirt-- but I'm going. And I actually got butterflies just typing that. ← Sakana: Thank you very much for providing the wine list. I am actually meeting with Masa tomorrow to show them some wines. So your information was very insightful and solidified my decision on what to show them. I hope you have an opportunity to dine there. Much appreicated.

Can someone enlightment me on any specifics or insight as to the wine list at Masa or Bar Masa, besides Sake and Beer. Thanks much.

Can I ask how you picked Borghese and Gallucio? I'm always curious to hear how people pick wineries to distribute...Vincent (Gallucio) is a great guy though...very passionate. ← Sorry, it took so long to come back and answer, I was at a Canadian Wine Tasting Event, tis the Season. I picked both vineyards after some preliminary research and going out and spending time with the owners and winemakers and of course sampling the wine. As you may know, Michel Rolland is the consulting winemaker at Gallucio and Louis Hargrave a pioneer in the Long Island Wine Scene was the former owner of Castello di Borghese. The new owner is a former Italian Prince, an interesting book to read on LI wines, is "The Vineyard" The Pleasures and Perils of Creating an American Family Winery. I met Louis sometime ago at Morrell's at an event, quite interesting and charming. Both these vineyards are showcased at The Tropicana Hotel in AC at a new wine bar and many of the Gallucio wines were originally selected by Inez Ribustello at the Hotel Borgata in AC., where they still are and do quite nicely. They both have unique styles, very burgundian, which really shows through with their French Oak. I think the longer growering season also is a plus for the grapes.

Try also some Rieslings from Canada, Niagara Region, as they come in different levels of dryness/sweetness. I am partial to Cave Spring Cellars Riesling.

Hi Len: I am a wine importer and distributor in the Metropolitan area. I represent two vineyards from Long Island in NJ., they are Castello di Borghese and Gallucio Family Winery. The Gallucio wines do extremely well at the Hotel Borgata in AC and The Tropicana Hotel just added NY flights of wines from both these vineyards in the new Quarter Section. Both vineyards have really nice Chardonnays and reds. They are also in several really nice wine shops in NJ., and have had some promising reviews in NJ magazines and WS. People just need to keep an open mind, many of the wines are very Burgundian and Oregon like in style.

With appetizers, we had Cave Spring Cellars Riesling Reserve, with the meal we had two wines from Long Island, Castello di Borghese Pinot Blanc (which has a nose of baked bread and works great with the stuffing) and their Pinot Noir. Moving on to desert, we had two desert wines from Canada, Cave Spring Riesling Ice Wine and for pumpkin pie we paired it with Konzelmann Vidal Ice Wine. No leftovers of wine either, only turkey and sides.

My preference is: 1. Cafe Boulud - ask for Levi Dalton 2. Cafe Europa - ask for Rainier 3. Four Seasons Hotel - I know they are having an awesome Wine/Foor Pairing Event this week-end 4. I think Sforza on Clematis is closed - I believe it closed some time ago 5. There is a really good Cuban Restaurant at the end of Clematis, next to Pizza Girls. 6. Best Pizza in WPB is Pizza Girls, which is near a really good Ice Cream Parlor called Sloan's - must get is Mom's Apple Pie ice Cream 7. Love John G's, - but it maybe closed as the pier was damaged heavily in the storm. You can also check the Palm Beach Post online too. Great dining town. Also, try Taboo's on Worth Avenue, really nice salads and awesome b urgers. Hope this helps.

Hi Walt: I'm so glad you enjoyed Le Cellier and the Cave Spring Semi Dry Riesling. I represent several Vineyards from Canada, and by far, Cave Spring has the top Riesling. Next time you have a chance try their PInot Noir, CSV Chardonnay and their dessert wines, they are quite special and a great value for the money. Thanks for your feedback. Last time I was at Le Cellier in August, I spent an entire evening in the dining room greating diners and in the kitchen with the Chef and wait staff. The food and the quality is first rate there, so I am proud my wines are there too. Basically, it's intersting that when presenting a wine to this restaurant, it is tasted by several levels of Beverage Management before it is approved. Thanks again for your feedback.

I prefer the Park Steakhouse in Park Ridge. I find the FL Palm is overrated, lack of food presentation and poor wine service.

I would also suggest Ruth Chris. The staff is courteous and the attention to detail the Food and Beverage Manager puts forth in selecting wines is impressive.

Steve: I haven't been notified yet if there are any of Canadian events, but I know Le Cellier is having a three wine pairing menu. The wines they have just added from my portfolio are from Cave Spring Cellars in Jordan, Ontario. Cave Spring has an amazing Late harvest Rielsing, called Indian Summer Riesling, tastes like an Auslese, but without the Ice Wine price, also makes a great zabayon sauce. For anyone interested, on my website, www.bouquetduvin.com, I maintain a full database of all my wines, including tasting notes and there is plenty of information to be had, e.g. information on wine regions, consumer tips, etc.

Hi everyone, Just wanted to introduce myself to the board. I am a new wine distributor and importer in NJ, NY and now Florida. I just started selling wine to Epcot. My wines are in the Canadian restaurant in Epcot at Le Cellier, also Roy's in Tampa and some locations in Palm Beach. Right now I specialize in Canadian wines in Florida. Vineyards are Cave Spring Cellars, Peller Estates and Konzelmann.

As you noted, there is quite a difference in the vintage prices of Insignia for 97's to 2001's. All which I must say are available. Interesting, although the WS rating of the 99 and 2000 are the same, 94-WS, there is a difference in how some places retail them. On such pricey wines, vintages are a mandatory requirement for me as well. Cheers!!

Tommy, I am new to this board, so I am not that familiar with how to respond to certain posts. From what I heard from Blend, they were using one well known Distributor of Wines and the Wine Director did not have a say in the selection.

I distribute to NY, NJ and Florida restaurants. The restaurants/Someliers that I enjoy working with are, The Ryland Inn, Hotel Borgata in Atlantic City are two of my favorites, because they are so interested in all aspects of the wine and they just do not go for WS and Parker Ratings. I enjoy customers that are confiedent on their own selection and tasting notes. In NJ, I deal mostly with wine shops, e.g.Town and Country in Westfield, WIne and Spirit in Hohokus, Endless Vine in Franklin Lakes, 56 Degree Wine in Bernardsville, and Whole Foods. NY Restaurants to name a few which have interesting lists and really approachable wine directors are The Gotham Bar and Grill, Daniel, The Ritz Carlton at CPW, Pure Food and Wine, Artisinal, Hearth also Morrell & Co. But, each week, I am fortunate to keep adding new customers and meeting new Wine Directors, so stay tuned for more.