Monthly Archives: December 2012

Clontarf Triple-Distilled Irish Whiskey

24 Monday Dec 2012

Posted by musingsonthevine in Spirits

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I went in search of something interesting… Not really having anything specific in mind, I stopped at Wampum Corner Fine Wine & Spirits. My hope was to wish my good friends a Merry Christmas and pick up something fun… Well, to my pleasant surprise I was presented with a fine bottle of Irish whiskey, one of which I had no prior experience, not even a passing nod of recognition, but Fran (the elder) indicated that he thought it a fine whiskey and he was wondering what I thought, so I took it home for some research!

First, some history… Clontarf has significance in Irish history, being the location north of Dublin where the decisive battle between the Vikings and the Irish under Brian Boru was fought in 1014. It marked the turning point in the Viking occupation and unfortunately the demise of Brian Boru…

Next, the whiskey is a product of Castle Brands, the folks who bring you Goslings Rum and Jefferson’s Bourbon among other products… There are three types of Clontarf – Classic Blend, Reserve and the Single Malt. I sampled the Classic Blend and found it to be quite nice, especially given its price – around $20 average retail per bottle.

clontarf

The Clontarf has a smooth palate with rich, woody tones and hints of butterscotch and vanilla. Clean on the finish with a refreshing nutty, spicy quality. Quite nice for an Irish blended whiskey, which I sometimes find a little hot and one-dimensional.

So, if you’re interested in toasting a bit of Irish history, why not toast with a whiskey whose name drips of significance – Clontarf 1014!

Sláinte!

No. 9 Park, Boston, MA

19 Wednesday Dec 2012

Posted by musingsonthevine in Restaurants

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No9Park

This blog has been a long time coming… Back in September we visited Boston for the weekend, staying at The Four Seasons and enjoying some really great food. We had never been to No. 9 Park (http://www.no9park.com/#no9_home), but had heard such amazing things over the years, so we made plans to dine there for our anniversary.

The restaurant itself is relatively unassuming, perched near the top of Park St, overlooking the Boston Common and the State House – very Brahmin… The dining room was cozy, with a welcoming vibe, perfect for a romantic evening of gustatory pleasure.

We each ordered a cocktail before the meal and having heard so many great things about the bar program at No. 9 Park, we were excited to sample our libations… Alas, we were a little disappointed… My Boulevardier lacked balance and the Corpse Reviver No. 2 was way too heavy on the Absinthe – neither cocktail was appropriately garnished… We thought this odd, given the accolades heaped on the bar at No. 9 Park, so we assumed that it must have been an off night…

Fortunately, the cocktails were the only minor distraction in an otherwise perfect evening. We opted for the Chef’s Tasting Menu, with several supplements and wine pairings – amassing eleven courses all together – La Grande Bouffe, indeed.

Overall the food was some of the finest creations we’ve ever had. Each course was delicious to eat and a feast for the eyes. The wine pairings were each very well done, providing a perfect balance to the food.

A few of the highlights from the evening worth noting…

  • Roasted Rainbow Trout with mi-cuit egg, American caviar and bacon – Moist, flaky fish with a lively, crispy skin – a perfect blend of delicate, brininess with smoky richness. (å  Paired with 2009 Domaine Weinbach Pinot Blanc Clos des Capucins – Wonderfully fruity, played beautifully with the range of flavors in the dish – the acidity in the wine made a perfect palate cleanser.)

 

  • Handmade Garganelli with veal sweetbreads, Pecorino-Caggiano and Burgundian escargot – Wow! Simply outstanding – a teasing mix of sour and sweet with layers of unfolding complexity – toothy consistency – Yum! (å  Paired with 2010 Dei Rosso di Montepulciano – Pure perfection – light enough to allow the layers of complexity to shine with enough structure and acidity to balance the dish.)

 

  • Seared Labelle Farm Foie Gras with prime sirloin carpaccio, frisée and celery rémoulade – Amazing! Duck liver is such a wonderful delicacy, with a richness all its own. (å  Paired with 2010 Château Soucherie Anjou Rouge – Good pairing, a little rustic and muted. The 2010 Pellegrino Passito di Pantelleria was a better match – the sweetness of the wine paired lovingly with the rich fattiness of the duck.)

 

  • Selection of Artisanal Cheese: Pecorino Caggiano; Delice de Bourgogne; Cardo; Orb Weaver Cave Aged Northstone; Bayley Hazen Blue – Superb – the cheeses were an ideal transition to dessert, each one ripened to perfection, showing marvelously. (å  Paired with 2010 Domaine de Fenouileet Muscat de Beaumes de Venise; NV Gonzalez Byass Amontillado Sherry Viña AB; Ferreira 10 year old Tawny Porto – The wines were a bit of a mixed bag given the selected cheeses – the Muscat paired well with all of the selections; the Tawny went well with most of the selections, although it was a little light for the blue; the Sherry struggled with all of the selections and was a bit disappointing.)

 

  • Chocolate Pavé with bourbon raisin, miso and banana – a perfect conclusion to a perfect meal – rich, luxurious and exotic. (å  Paired with Broadbent Madeira Malmsey 10 Years Old – Well matched – equally rich and the burnt orange rind and fig notes picked up dried fruit of the raisins perfectly creating a lovely echo on the finish.)

Service was exceptional – our primary server, Christine was a love, giving us all of the details we crave. Well informed about the wines, she was a helpful guide through our culinary adventure.

IMG_1545

Our only regret from the evening was that we wished we had visited sooner!

Cheers!

La Maison de Coco, Newport, RI

17 Monday Dec 2012

Posted by musingsonthevine in Restaurants

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I love authentic and artisanal! I love places where attention to detail is everything. I love an experience that feels like it was tailored just to me. And I especially love when I don’t have to travel far, nor spend a fortune for such amenities.

Of where do I speak? La Maison de Coco (www.lamaisondecoco.com) in Newport, RI, that’s where.

Nestled on the upper portion of Bellevue Avenue (#28 to be exact), and directly across the street from The Hotel Viking, La Maison de la Coco feels like a Paris transplant.

We thoroughly enjoyed an afternoon at their sidewalk tables, basking in the late fall sun on an unseasonably warm day. We first stopped at the Newport Wine Cellar (www.newportwinecellar.com), a small but well-provisioned shop next door. The owner is friendly, knowledgeable and enthusiastic, with a nice selection of tasty libations. We snapped up a 2009 Hugel Pinot Blanc from Alsace for lunch.

We wandered directly next door for just a moment, into the companion shop to Newport Wine Cellar, Le Petit Gourmet, a wonderful little shop specializing in well-ripened cheese and other artisanal products. We picked up a few truffle oils and nice balsamic vinegar for the road.

Finally, we settled into our sidewalk perch at La Maison Coco. Our wine was thoughtfully chilled and opened, served with a delightfully light fare – authentic French Onion soup, along with mixed greens drizzled with a tangy vinaigrette and a soft, fluffy crepe stuffed with asparagus and mushrooms. The wine was a perfect match – lightly floral, but with nice acidity to cleanse the palate.

IMG_0268

We finished with an assortment of house made truffles – their specialty, and a well-balanced espresso.

Simply marvelous – like taking a trip to Paris without the hassles of airport security, or jet lag!

Bon Appétit!

Rye Whiskey

15 Saturday Dec 2012

Posted by musingsonthevine in Cocktails

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Call me old fashioned, but I was born to savor rye whiskey. Almost non-existent a mere few years ago, there has been an explosive resurgence of rye whiskey as a direct result of the latest classic cocktail craze – and I say Amen to that! No longer do I have to overpower my mixed drinks with the cedar sweet pungency of Bourbon. Instead, I can roll a classically balanced cocktail with the crisp, yet mellow character of rye. Ah…

Given the plethora of rye on the market, where does one start… Well, for openers, just a few years ago, my choice for rye was a dependable, straightforward bottle of Old Overholt. Cheap and plentiful, Old Overholt was my bar standard and it mixed a mighty charming Manhattan, if I do say so myself. But no man is an island, so as the options for rye have grown, I have dutifully investigated the slate and come up with a host of additional players… In no particular order…

riverboat

Riverboat Rye – An unfiltered whiskey from Bardstown, KY – Slightly hazy – smooth but with a slight edge – spicy and nutty – makes a perfect mixer.

willett

Willett Rye – An aged, single cask strength whiskey from Bardstown, KY – Deep caramel color with a captivatingly complex nose – butterscotch, vanilla and allspice. Excellent for sipping and makes a nice companion to Carpano Antico.

rittenhouse

Rittenhouse Rye – Bottle in bond, 100 proof, this whiskey is not shy, but nor is it the bruiser that is high proof might suggest. Solid, if not a little one-dimensional – makes a spirituous drink.

bulleit

Bulleit Rye – 95% rye and bottled at 90 proof, this Lawrenceburg, KY whisky is remarkably smooth. Clean with a slightly spicy finish – excellent for sipping.

ryanwood

Ryan & Wood Rye – Locally distilled in Gloucester, MA, this whisky is a blend of rye, wheat and barley that produces a smooth and flavorful spirit. The advertising on their web site touts the unique Cape Ann climate… Maybe that’s why this rye has a hint of brine on the finish…

jefferson

Jefferson Rye – A 10 year old, straight rye whiskey that is smooth with hints of cinnamon and vanilla. Excellent for sipping and also makes a really nice Old Fashion cocktail.

highwest

High West Son of Bourye – Not entirely rye, but a near 50-50 mix of rye and bourbon. Potent, with a rich, mellow flavor. Definitely for sipping, I find there is too much caramel richness to produce the desired results in a cocktail.

pendleton1910

Pendleton 1910 Canadian Rye – A 12 year old, 100% Canadian rye whisky – smooth with butterscotch and allspice notes. Lovely for sipping, or mixing.

Cheers!

The Jacob Hill Inn

15 Saturday Dec 2012

Posted by musingsonthevine in General

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I have written about the Historic Jacob Hill Inn (http://www.inn-providence-ri.com/) in Seekonk, MA in prior iterations of my Musings on the Vine newsletter, but I thought a refresh was in order.

JacobHIllShot

Recently we spent a romantic weekend at this lovely property, a former horse estate built in 1722 and nestled on a quiet, wooded, country road, less than 15 minutes away from downtown Providence RI. An idyllic location combining the quaint appeal of an historic New England bed & breakfast with the luxurious amenities of a Select Registry property, The Jacob Hill Inn is a magical get away any time of year.

Bill and Eleanora Rezek are gracious hosts, providing warmth, hospitality and some of the best breakfasts in New England. They painstakingly restored and renovated the Inn, striking a perfect balance between historic character and pragmatic modernity. Amenities include in-room Jacuzzi tubs and plasma screen televisions, with a full size pool table and game room, as well as in-ground swimming pool and tennis courts. Most rooms feature King Size beds and romantic, comfortable décor.

One of the best features of the Inn is its location. Conveniently close to several major highways, the Inn provides a great base for exploration of southern Massachusetts and Rhode Island. On each of our visits we have made a point of taking in many of the fine dining establishments of Providence, as well as most of the wonderful wineries along the coast.

The relaxed vibe that permeates the property makes a stay at the Jacob Hill Inn a real treat, which is why we try to visit as often as we can.

Make sure to make your reservations early, the Inn’s popularity means it fills up quickly during the year!

The Boston Suite – Our Favorite Room!

BostonRoom

Cheers!

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