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FASCINO ORGANIC PROSECCO VENETO REGION (CAPITAL: VENICE), ITALY

Strictly - and legally - speaking, the word Champagne can be used only to describe the sparkling wines produced from grapes grown in the Champagne region of France, and produced according to strict regulations and methods. Other wine regions of the world use the term sparkling wine. 

Italian sparkling wines, depending on their level of effervescence (the strength/size of the bubbles), are classified as spumante (full-sparkling) or frizzante (semi-sparkling).

Fascino Organic Prosecco, made from the Glera grape, is an uncomplicated, dry, crisp frizzante sparkling wine, exhibiting light citrus flavors. Serve as an aperitif or for toasting. It pairs favorably with ham, mild cheeses, and sushi - or with anything else that your own taste buds dictate.

Taste and see!

The staff of Harney's thanks all of you for your patronage, and wishes you a happy and healthy new year.

FRANCISCAN ESTATE CABERNET SAUVIGNON NAPA VALLEY, CALIFORNIA


Years ago, a customer asked me to recommend a Cabernet Sauvignon. Her usual wine of choice was Merlot, and she wanted to try a different red varietal. Within an hour she telephoned: that was the worst-tasting wine I ever tasted, she said, obviously annoyed at me for recommending such a terrible wine. What did it taste like? I asked. She answered: I could taste licorice, black pepper, tobacco, and leather, among other things. Lady, you have a very sensitive wine palate; not many people I know would be able to detect as many flavors as you did. What I sold you was a very fine Cabernet Sauvignon. I think I'll go back to my Merlot, she said and hung up.

This Franciscan Cabernet Sauvignon is 83% Cabernet, 10 Merlot, 3 Malbec, 3 Petit Verdot, and 1% Syrah. It is medium- to full-bodied, deep in color and intensity, with aromas and flavors of plum, blackberry, licorice, leather, black pepper, mocha, spice, and vanilla.

Taste and see how many flavors you can detect.

DR. L (LOOSEN) RIESLING MOSEL VALLEY, GERMANY


The most widely-grown wine grape varietal in Germany is Riesling. The Mosel Valley in Western Germany, where this Riesling is produced, is right across the Rhine River from Alsace, France.

Our most popular imported Riesling is Dr. L, and with good reason. Not only is it a great value, but, vintage after vintage, it never fails to satisfy. The Loosen family, for over 200 years, knows what it is doing.

Rieslings range from dry (not sweet) to off dry (a hint of sweetness) to medium sweet to sweet to late-harvest sweet (the grapes are allowed to hang on the vines well beyond normal picking time to be used mainly for dessert wines). Remember the formula for fermentation: yeast + grape juice = alcohol, sulfites (all wines contain sulfites), and carbon dioxide (bubbles, which are trapped when making champagne); less yeast or killing off the yeast (usually by dropping the temperature) will result in a sweeter wine. So, the end result is in the hands of the vintner.

Dr. L Riesling is off dry (just a hint of sweetness). It exhibits refreshing acidity, with aromas and flavors of peach and nectarine, with a mineral note (from the slate soil).

Taste and see!

UPPERCUT CABERNET SAUVIGNON NAPA VALLEY, CALIFORNIA


A Cabernet Sauvignon from Napa Valley! Enough said! In my opinion, no place in the wine world produces a Cabernet Sauvignon that is comparable - with the possible exception of Chile; I recently had an exquisite Don Melchior from Chile.

This Uppercut selection (98% Cabernet Sauvignon, the balance: Petit Verdot, Cabernet Franc, Malbec, Merlot) is unmistakably a Napa Valley Cab. It satisfies all expectations, exhibiting classic Cabernet Sauvignon aromas and flavors of blackberry, black cherry, black currant, cocoa, espresso, caramel, and a hint of wood. A perfect balance of fruit, tannins, and acidity, it has a rich mouthfeel, velvety texture, with a deep, intense flavor.

Enough said! Taste and see!

14 HANDS HOT TO TROT RED BLEND



Anyone who knows me is aware that my favorite Merlots - and Merlot-based blends - in the United States come from grapes grown in and around the Columbia Valley, Washington State. A friend, who was in the Air Force in Washington State in the 50s, tells me that, at the time, the prevalent crop there was sugar beets . . . sugar beets! Then, someone with vision realized that the valley had near-perfect conditions for growing wine grapes, particularly red wine grapes: hot, dry days; cool nights; abundant runoff water from the Cascade mountains to the west; and a longer growing season than even Napa Valley. (I suspect that the Mendoza region of Argentina produces such great Malbecs because it shares conditions similar to Columbia Valley: hot, dry days; cool nights; abundant runoff water from the Andes mountains to the west.)

This 14 Hands offering has long been a favorite here at Harney's. A blend mainly of Merlot and Syrah (Shiraz, the same grape), it exhibits aromas and flavors of cherry, red currant, plum, and tea, and has soft tannins, with a lingering finish. Simply delicious!

Taste and see!

MASCIARELLI WINES



In previous Wine of the Week write-ups, I featured the five Masciarelli wines which were to be served at our Wine Dinner - a huge success! - at Gerardi's Cafe. The two remaining Masciarelli wines we offer at Harney's are:

MASCIARELLI MONTEPULCIANO D'ABRUZZO  Already a favorite among our patrons, this wine is affordable, earthy, intense, with aromas and flavors of black cherries, red currants, violets, with a hint of tobacco.

MARINA CVETIC MONTEPULCIANO D'ABRUZZO  This is one of my top five wines at Harney's; to me, it is the ultimate - to date, at least - expression of the Montepulciano d'Abruzzo grape varietal. This is a powerful wine, full-bodied, succulent, earthy, bursting with aromas and flavors of blackberries, black cherries, dark chocolate, smoke. It has a silky texture and a long, long finish.

Taste and see!

Wine Dinner

WINES OF THE WEEK

Featuring the three red wines that will be served at our Wine Dinner November 9th at 6:30 at Gerardi's Cafe - call 508-394-3111 for reservations.

THIRD COURSE: MASCIARELLI VILLA GEMMA MONTEPULCIANO D'ABRUZZO RISERVA  A mouthful, but so is the wine. Montepulciano d' Abruzzo is the name of the grape. The wine is full-bodied and savory, with gentle tannins, with aromas and flavors of blackberry, plum, and hints of chocolate. A perfect accompaniment to the lamb and mushroom ragu.

FOURTH COURSE: MASCIARELLI MARINA CVETIC MERLOT My favorite Italian wine producers are Piero Antinori and Marina Cvetic. This Merlot is unlike any other Merlot that you have ever tasted. Full-bodied, rich, complex. Similar - I may be bold to say - to the Merlots from Washington State. Pairs perfectly with the grilled fillet Mignon.

FIFTH COURSE: BEPPE MARINO BRACHETTO BRAMUSA  Brachetto is an Italian red wine grape. The wine is usually served as an aperitif or as a dessert wine. It is light-bodied, lightly sparkling, slightly sweet, and highly aromatic, the predominant aromas and tastes are strawberry, raspberry, and rose petal. It will be served with dessert: chef's surprise. 

WINES OF THE WEEK

In anticipation of our Wine Dinner at Gerardi's Cafe on November 9, at 6:30 - call Gerardi's for reservations - we are featuring two white wines that will be served that evening:

MASCIARELLI TREBBIANO D'ABRUZZO

Abruzzo is one of the twenty regions of Italy; its western border lies 50 miles east of Rome, its eastern border is the Adriatic Sea. This wine is 100% Trebbiano grape. It is straw-yellow in color with hints of green, exhibiting aromas and flavors of apple and apricot; all the components are held together by a crisp acidity. It is fermented and stored in stainless steel vats which ensures its lightness and freshness.

MASCIARELLI MARINA CVETIC TREBBIANO D'ABRUZZO

Marina Cvetic and Piero Antinori are my favorite wine producers in Italy. Her version of Trebbiano is accomplished by fermenting and maturing in new oak barrels - as opposed to the Trebbiano above. The results are a matter of difference, not of quality. Oak introduces the notes of honey, candied fruits, wood, caramel, vanilla; this version is smoother and richer.

Taste and see the difference! Or, what is even better, come to the Wine Dinner on the 9th, and taste and see the difference!

SHANNON RIDGE ZINFANDEL HIGH ELEVATION COLLECTION LAKE COUNTY, CALIFORNIA

This is the last wine that will be served at our Wine Dinner at The Loft Restaurant in The Cove Resort Inn, West Yarmouth, on Thursday, October 27th @6:30; for reservations call 774-552-2177.

6TH COURSE: Chocolate mousse topped with fresh raspberries. This Zinfandel exhibits aromas and flavors of smoky cherry, raspberry, blackberry, caramel, vanilla, and spice. The raspberry flavor in the dessert and in the wine make this a perfect pairing.

Taste and see! Or, what is even better, come to the Wine Dinner, and taste and see!

SHANNON RIDGE BARBERA LAKE COUNTY, CALIFORNIA

To continue with the wines that will be served at our upcoming Wine Dinner at The Loft Restaurant in The Cove Resort Inn, West Yarmouth, on October 27 @6:30 - for reservations, call 774-552-2177:

5TH Course: Shannon Ridge Barbera served with slow braised short rib atop whipped garlic mashed potatoes, grilled asparagus, with a demi-glace.

This is, perhaps, the finest Barbera outside of the Piedmount area of Italy that I have ever tasted. So often, grape vines are taken from their native soil and transplanted in a different country, in a different continent. The resultant wine may be a good wine, but the tastes do not approximate those of the original area - a different climate and a different soil produce a different wine. This Barbera not only approximates the tastes of the Piedmount area, but, in my opinion, may even surpass them. The grapes were allowed to remain on the vine for an extended time to allow for maximum ripeness. This is a full-bodied, well-balanced wine with aromas and flavors of raspberry, cherry, creamy vanilla, and spice, with a lush, silky finish.

Taste and see! Or, what is even better, come to the Wine Dinner, and taste and see!

VIGILANCE CIMARRON RED BLEND SHANNON RIDGE LAKE COUNTY, CALIFORNIA

  
To continue with the wines that will be featured at Harney's Wine Dinner at The Loft in the The Cove Resort, West Yarmouth, on October 27th @6:30 - for reservations, call 774-552-2177.

4th Course: Vigilance Cimarron (meaning a wild, natural place, referring to the use of sustainable farming practices) Red Blend served with a grilled lamb chop atop cauliflower puree, grilled artichoke hearts, and topped with chimichurri sauce (an uncooked garlicky Argentinian sauce). Wine varietals used in the blend: 38% Zinfandel, 25% Syrah, 12% Petite Sirah, 20% Merlot, 5% Cabernet Sauvignon. Medium- to full-bodied, this wine exhibits aromas and flavors of blackberry, cherry, spice, a herb component (bay leaf?), and black pepper. The tannins are soft, there is a good balance, and a long, lush finish.

Taste and see now! Or, what is even better, come to the Wine Dinner, and taste and see! 

VIGILANCE CHARDONNAY SHANNON RIDGE FAMILY OF WINES LAKE COUNTY, CALIFORNIA

We are continuing to feature the wines which will be served at our Wine Dinner to be held at The Loft at the Cove Resort Inn, West Yarmouth, on the 27th of October at 6:30. Please call 774-552-2177 for reservations.

Third Course: Vigilance Chardonnay served with curry shrimp set atop a warm shaved apple, radiccio, cilantro and mint salsa. This Chardonnay exhibits aromas and flavors of melon, pear, apple, a hint of pineapple, toast, and vanilla; there is a fine balance of creaminess and acidity.

Taste and see now, or, what is even better, come to the Wine Dinner, and taste and see!   

SHANNON RIDGE SAUVIGNON BLANC LAKE COUNTY, CALIFORNIA

Over the next few weeks, I will be featuring the wines of Shannon Ridge Family of Wines as a prelude to our Wine Dinner to be held at The Loft Restaurant at The Cove Resort Inn, West Yarmouth, on the 27th of October at 6:00. If interested - our last Wine Dinner at Gerardi's Cafe was a huge success - please call 774-552-2177 for reservations.

As more and more vineyards are thankfully doing, Shannon Ridge practices sustainable farming which means that it wants to ensure a productive future for the land for generations to come.

The first wine served at the Wine Dinner will be Shannon Ridge Sauvignon Blanc to accompany an Arugula salad with shaved fennel, orange, grape tomatoes, and champagne lime vinaigrette. This wine, not as intense and fruit-forward as the Sauvignon Blancs of New Zealand, has aromas and flavors of apple, grapefruit, mango, lemon grass, with a good acidity which holds all the components together. A perfect complement to the salad.

Taste and see! What is even better, come to the Wine Dinner, and taste and see!