The Tasting Panel magazine

March 2013

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Page 28 of 148

NEW YORK CITY SIPS Burgundy winegrowers represented by Frederick Wildman & Sons presented the 2011 vintage at Daniel in New York City as part of a ���ve-city tour. The ���B-List��� BURGUNDY, BRUNELLO, BARBECUE AND BOURBON story and photos by Lana Bortolot I Bartender Jonathan McDaniel serves barrel-aged cocktails at The Strand. t���s just by coincidence that this month���s hot tickets all centered around food, wine and spirits beginning with a ���B.��� Just like navy blue is the new black in New York, the ���B-List��� is the new ���A-List.��� Seventeen Burgundy winegrowers represented by Frederick Wildman & Sons began a ive-city trade tour in New York City on February 4 at restaurant Daniel. Over four courses, the producers presented wines from 2008 to 2010, and from Burgundy���s top to bottom���ranging from the old-vine cru Beaujolais of St��phane Aviron to Ch��teau Fuiss��, in Pouilly-Fuiss��, and Ch��teau Genot-Boulanger, in PulignyMontrachet. Of note in-between: the 1st cru of Domaine Sylvain Cathiard et Fils (Nuits-St-George) and Humbert F��res (Gevrey-Chambertin). The after-dinner highlight: a rousing performance of the traditional Burgundy drinking song, the ���Ban Bourgignon,��� bien s��r! The Consorzio del Vino Brunello di Montalcino was in town for its 12th annual ���Benvenuto Brunello��� trade event, a tasting with more than 35 producers. It���s a toss-up on who had top billing: the ivestar-rated 2007 Brunello Riservas (only 13 vintages since World War II have been so designated) or educator and author Kevin Zraly, who conducted two guided tastings for the trade. The wines have come a long way, said Zraly, since the days of ���Riunite is nice���: Last year 25 percent of the Brunello production was consumed in the United States. 28 / the tasting panel / march 2013 The Queens neighborhood of Astoria is no stranger to drinking hall culture: the Bohemian Beer Garden, the city���s oldest, has long attracted people throughout the ive boroughs. Now, there���s a new kid in town with the opening of The Strand, a 200-seat smokehouse and bourbon drinking hall. Chef John Zervoulakos, an alum from John Brown���s Smokehouse, is serving At ���Benvenuto Brunello��� (left to right): Stefano Campatelli, Executive Director, Consorzio del Vino Brunello di Montalcino; Donatella Colombini, Consorzio Vice President; Kevin Zraly, educator and author. up dry-rubbed smokehouse classics as well as unusual charcuterie items such as house-made duck pastrami. But dominating the space is the on-site barrel-aged whiskey program���the only one of a kind in the city���featuring nine Kentucky distillations ranging from small batch brands like Whitetail and Larceny to mega-brands Jack Daniels and Jim Beam.

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