Organic Wine & Cheese Pairing

This past Saturday Dan Olson hosted an Organic Wine & Cheese Pairing at The Wine Room of Forest Hills. There were amazing pairings of six wines (three white and three red picked by Gary Grunner for The Wine Room) with six cheeses (Dan had help from cheesemonger, Leah Juhl). All of the cheeses were made in Wisconsin, Dan's home state, and from Murray's Cheese Shop, while the wines were from Spain, Chile, Argentina, and Washington.

Mike Jett and his band provided the musical background while Carolina from The Wine Room made her rounds to make sure everything was going smoothly.

Try these combinations (I'll list the whites on this post... stay tuned for the reds!):

Cuma Torrontes (Argentina) Perfumed bouquet of peaches, apricots and tropical fruit. Light dry and crisp with a delicate finish.

paired with

Dante. Wisconsin Sheep Dairy Cooperative, Sheeps milk, dry, firm, aged minimum 6 months. Rich, nutty flavor with hints of hazelnuts and spices. 2008 American Cheese Society Award Winner.

Natura Chardonnay Chile Pale yellow with an aroma and flavor of citrus, toast, butter, fruit and plenty of apples and pears. Great long finish.

paired with

Pleasant Ridge Reserve Upland Creamery Raw cow's milk in traditional French Alpine method. Firm, subtle yet complex flavors that change with the season. Nutty, milky flavors, long finish. 2008 American Cheese Society Award Winner.

Badger Mountain Reisling (Washington state) Lemon colored with perfumed aroma of spicy apples and fruit salad. Off-dry and quite pleasing with a crisp, lime flavored finish and minerally aftertaste.

paired with

Black River Blue Cheese. North Henderson Cheese Coop. Pasteurized cow's milk. Classic from an 80 year old company. Lovely soft texture complements the intense blue. An all around blue good for everything.

Organic Wine & Cheese Pairing (continued)

Last Saturday Dan Olson hosted an Organic Wine & Cheese Pairing at The Wine Room of Forest Hills.

Here are the reds continued from previous post:


Cuma Malbec. Argentina. Rich ruby color with full bouquet of boysenberry, blueberries and oak. Dry and full bodied with spicy cherry flavors.

paired with

Les Freres. Crave Brothers. Pasteurized cow's milk. Soft, washed and rind cheese developed in the Irish-French Style. Earthy, hints of bacon, wonderfully gooey.


Natura Carmenere. Chile. Deep crimson, hints of chocolate, cherry and cinnamon on the nose with powerful, velvety flavor and lingering aftertaste.

paired with

Snow White Goat Cheddar. Carr Valley. Creamy, white, cave-aged 6 months. Sharp, tangy with hints of citrus. 2nd place 2007, Best in Show 2008, American Cheese Society Competition


Luzon Verde Monastrell. Spain. Dark colored, full bouquet of dried ripe fruits, currants, cherries and raisins. Full in the mouth with a spicy flavor of berries, oak, toast and nuts.

paired with

Sole Gran Queso. Roth Kase. Pasteurized cow's milm. Small batches imitating Manchego. Cellared six months. Dry yet smooth texture with initial sharpness and sweet finish. 2008 American Cheese Society Winner.

Union Square Farmers Market, NYC

This weekend I bought all my produce at The Union Square Farmers Market in NYC, then made a simple but delicious dinner that was both healthy and locally grown.

Salad:
4 greens (Rocket, Mache, Watercress and soybean sprouts) with Gorgonzola Cheese, EVOO, Aged Balsamic Vinegar.

Main:
Organic Whole Wheat Fettucini Pasta with Lamb Sausages, Garlic, Shallots, Crimini Mushrooms, White Wine and Parmesan Cheese.
(Organic Pasture Raised Lamb from the Catskill Merino Sheep Farm in Goshen, NY... Sausages stuffed with Rosemary & Garlic)

Wine:
Anthony Road 45% Cabernet Franc, 55% Lemberger from The Finger Lakes Region, Placed Silver at The Indy International Awards. John Martini, one of the founders of Anthony Road Wine Company was the friendly face at the booth sharing a variety of his samples, like the fresh Gewertztraminer, and the Cab Frank/Lemberger.
Aromas of glycerine, cherries and lilac with flavors of sour cherries, black fruit, and violet candies. A two hour decanting allowed for wine to open nicely to blackberry jam ... especially works to complement the Lamb Sausages.

Dessert:
Apple Pie (what else?)

Anthony Road Wine Company is working on development of a sustainable farming certification called VineBalance.

I didn't get their names but the two young ladies at the Catskill Merino Sheep Farm were really helpful with the lamb sausage preparation.

All ingredients used were from New York State except for the EVOO and Gorgonzola.

What makes a wine Organic or green?

Organic Wineries who are working to save the planet these days have a long list of weapons to use. The limiting or elimination of pesticides or herbicides has been the main tool, but there's much more... water conservation, solar power, the use of bio-diesel for farm vehicles, tractors and trucks, earth friendly packaging (recycled paper & cardboard), and carbon-neutral status (to neutralize the effect of personal greenhouse gas emissions, and not contribute to dangers of global warming). Besides the wines will end up tasting better.

Arbanta Rioja "Llorens" 2008

My next selection by the glass at The Ten Bells was this Tempranillo from Spain's Rioja region which perfectly offset the saltiness of a chorizo tapas plate. A small production, (non-certified) organic wine, fermented in stainless steel, It is very balanced with aromas of dried flowers, spices, mineral and cigar box, followed by flavors of perfumed cherries, and a good solid structure.

Yarden Odem Chardonnay 2006 Organic Vineyard Israel

This Chardonnay is a tasty wine from the Golan Heights in Israel. It is the color of pale gold and has an aroma of flowers, with a hint of banana. Pear and citrus with a bit of oak permeate the palate and leave me with a buttery finish of vanilla ice cream and spiced apples. I don't read Hebrew but I believe this wine is Kosher.

Macari Vineyards Merlot Reserve 2007

A beautiful showing from Macari Vineyards on Long Island's North Fork, 100% Merlot with medium body and dark violet colors, luscious aromas of plum and violets, while on the palate notes of umami, contrasted by raspberry candy, cherry, clove, spice, chocolate, and plum with lively tannins and vestiges of oak, followed by a very long and attractive finish.

About Macari Vineyards

Macari Vineyards, located on the North Fork of Eastern Long Island in Mattituck, is owned and operated by the Macari Family. The business is led by owners Joseph Macari Sr. and his wife, Katherine, and Joseph Macari Jr., who is at the helm of the winery with his wife, Alexandra. Though Macari Vineyards was established in 1995, the Macari Family has owned the 500 acre waterfront estate for nearly 50 years. In this time, they have been careful environmental stewards of the land. What were once potato fields and farmland has become a vineyard of 180 acres of vines with additional fields of compost, farmland, and a home to cows, goats, Sicilian donkeys and ducks.

Macari is on the cutting edge of viticulture and is dedicated to a more natural approach to winemaking. Joseph Macari, Jr. is recognized as a pioneer in the movement towards organic and sustainable farming on Long Island, employing principles of biodynamic farming since the vineyard’s first plantings. Extensive soil preparation, rich composts, careful cover cropping and a consideration to wildlife and terrain makes Macari's 180 planted acres stand out from the rest. Taking into account the health of the environment as a whole, and moving away from the harmful effects of pesticides to a more natural and meticulous caretaking of the soil and plants, ultimately yields premium wines.

Christine in Puglia: Tufjiano 2007, Fiano Biologico, Colli dell Margia; Tempio di Giano 2007, Negroamaro, Veterere

My good friend Christine recently returned from a trip to Puglia and kindly wrote this story about what sounds like a wonderful place.

I had a very special evening in the Puglia region of Italy on the 30th of September. In the town of Ostuni I was given a tour of the exquisite grounds of the Masseria Il Frantoio by its charming proprietor Armando Balestrazzi. He and his wife Rosalba had a vision for this old farm estate 14 years ago and now proudly reap the rewards of this working organic farm and restaurant. I shared in their rewards as well, as I dined on the food and wine from its very own soil. Nothing here is taken for granted and it shows in everything they do.

Most memorable for me that evening was standing in the courtyard by candle light, smelling a combination of the citrus trees (lemon, lime & mandarin orange) along with the most intense grapes of which I held a pure, plump, bunch of in my hand.
At the table I was thrilled by the refreshingly cold white wine they served; Tufjiano 2007, Fiano Biologico, Colli dell Margia. It was sweet, smooth, crisp and pure and went perfectly with the green-beans fricasee served in a crispy basket of sheeps cheese.

I am not usually a white wine drinker, but this was really wonderful. It impressed me more than the red served later with our meal; Tempio di Giano 2007, Negroamaro, Veterere, very traditional to the region along with their seasonal, wild fennel pasta with fava beans puree and green peppers.

For me, these were a few special hours spent in heaven!
See their website:

http://www.masseriailfrantoio.it/pagine_inglesi/home_eng.html


Ciao!
Christine Rubinelli

The Wines of Chile: Casablanca Valley at Puro Chile

Pablo Morande first planted vines in Casablanca Chile in 1982 where he introduced Chardonnay, Riesling and in 1986 the first Sauvignon Blanc. He did this in a time and place where no one would have believed he would succeed. There was virtually no rainfall, poor vegetation, frosts in winter and extreme swings of temperature between day and night. But Pablo saw the similarities to Carneros California, and took the calculated risk. The qualities Casablanca had in its favor was its terroir. It is one of high humidity, 75% to 65% because of the proximity to the coast. And the valley forms with the Andes to create a perfect climate for fog which blocks solar radiation, especially in the western regions. In general the soil is clay and granite in the west and sand and loam in the east. The rest is history.

This past week we gathered at Puro Chile to sample 4 Sauvignon Blancs and 3 Pinot Noirs from the Casablanca valley, here are my tasting notes:

Veramonte Reserva Sauvignon Blanc 2011
21 miles from the coast in the eastern section known as Alto Casablanca, visibly clean and clear, on the nose vaguely pineapple, honeydew melon with citrus lime, and refreshing flavors especially banana, some spice, verdant herbs and a creamy factor. 13.7% alcohol, a bottle costs $12 to $15.

Casas Del Bosque Pequenas Producciones Sauvignon Blanc 2011
In the western region about 10 miles from the ocean, the air is cool and soil is ancient composed of granite, volcanic matter and clay. After hand picking the juice is in contact with skins for 4 days, fermented in stainless steel then on the lees in barrels for 2 months. Liked this one quite a bit, showed earthy aromas of cat pee, with briny salt water, and passion fruit with flavors of spice, toast and melon. $25 per bottle with 13.7% alcohol.

Kingston Family Cariblanco Sauvignon Blanc 2010
With vines first planted in 1998 this Sauvignon Blanc is fermented in combination of small stainless barrels, small jacketed tanks (that hold about 6 barrels worth of juice) and a few new oak barrels, just to add a little texture, and aged on the yeast lees.
Showing aromas of raw wood, a pleasant minerality, muted tones of grapefruit and citrus, good body and grassy flavors, and a good long finish. $17 per bottle, 14.3% alcohol.

Cono Sur 20 Barricas Sauvignon Blanc 2009
In this cool climate 2009 was apparently a hot year, yielding subtle aromas and clean fresh flavors exhibiting a tree bark green, which makes sense since this winery won an award as “Green Company of the Year” in 2011. Stainless steel fermentation, a nice bouquet of melon, ripe grapefruit, spices and a minerality with fresh fruit flavors. $15 per bottle.

Emiliana Gran Reserva Novas Pinot Noir 2010
The first Vineyard to go organic, sustainable and biodynamic, Emiliana produces this expressive Pinot Noir. They do a 4 day maceration using wild yeast, aging 8 months in French oak to yield a wine with strawberry aromas, soft clean fresh red fruit on the palate.

Quintay Q Pinot Noir 2010
Three different clones coming from farms in different regions of Casablanca, but preserving the identity of each terroir, 80% of the yield is aged in barrels. Red berries, fresh fruit, strawberry, cherries, floral hints, wet slate with an herbal finish.

Morande Edicion Limitada Pinot Noir 2008
15 months in half new barrel make this Pinot sing aromatically! It’s rich and complex with a perfume that’s intoxicating, red berries, cherries, licorice, strawberries, and raspberry. Outstanding Pinot Noir for the $22 pricetag.

Castellani Poggio al Casone La Cattura 2007 Toscana IGT

Castellani is using organic methods of winemaking, aging 12 months in French oak barrels, and blending 85% Teroldego and 15% Syrah grapes from Poggio al Casone estates.

A wild intensity and deep violet aromas do an herbal dance around floral flavors, green peppers, cassis and dark chocolate, with licorice accents and a waft of animal, moving gracefully to a smooth, mellow, and silky rosewater finish.

For so young a wine this one shows a maturity and texture that can only get better with time.

Paired perfectly with a simple dish of whole wheat "Pasta Arrabiata" (tomatoes, onions & red peppers), which I think worked well because of the common thread, peppers.

The New Amsterdam Market

From ice cream in flavors like chocolate/rosemary to succulent lobster rolls to probably the best porchetta I've ever had, The New Amsterdam Market offers up an unbelievable range of products from local producers bent on sustainable and/or organic farming.

This fall the market is upping it's schedule from once a month to every Sunday through December 19th (with the exception of November 28th, Thanksgiving weekend), and I finally got see what all the fuss was about. The stalls are set up under the FDR Drive so it's semi-protected from the elements.

I headed to the market having had a light breakfast, so I would have room for as many samples as possible. Good idea. My first stop was Table Tales, mainly because the aromas coming from a huge red pot of their "Sunday Gravy". OMG, imported Garafolo macaroni, pork and beef, with san Marzano tomatoes. Brought childhood memories of sauce (gravy) being made by my aunts every Sunday.

Next stop was Painted Goat Farms, where I sampled and bought some delicious goat cheese with herbs, olive oil and pignoli nuts.

I followed my nose again, and ended up at Porchetta, a little shop in the East Village, where Pig is King. The Porchetta sandwich was absolute heaven, spiced just right.

Now I surely needed some vino, so I stopped at Benmarl Winery (America's oldest vineyard) to sample their Cabernet Franc (my favorite) and Merlot.

And finally for dessert, The Bent Spoon where I had the chocolate ice cream with rosemary.... I know that sounds weird, but man those flavors really go together well.

There were so many vendors I wanted to sample but not enough time (or space in my stomach), so I guess I'll just have to go back, soon. It's worth the trip.

Here is a list of the vendors from this past Sunday, Sept. 12, 2010:

Acme Smoked Fish
Basis/Good Food To You
Benmarl Winery
The Bent Spoon
Berkshire Cheese
Bowery Lane Bicycles
Breezy Hill Orchard
Cooperstown Cheese Company
Dickson's Farmstand Meats
Do Re Mi Farm
The Filling Station
Great Performances
Green Mountain Energy
Home/Made
Hudson Valley Duck Farm
Jimmy's No.43
Kombucha Brooklyn
La Newyorkina
Liddabit Sweets
Luke's Lobster
Mast Brothers Chocolate
Mosefund Farm
Mother-In-Law's Kimchi
Nordic Breads
Orwasher's Bakery
Painted Goat Farm
People's Pops
Porchetta
Queens County Farm Museum
The Ravioli Store
The Redhead
Rick's Picks
Sullivan Street Bakery
Sweet Deliverance
Table Tales
Taza Chocolate
Zone 7

Domaine Carneros Pinot Noir 2008: A perfect pairing for Easter dinner

From organic vineyards in Carneros, Napa, California, light ruby colors with red fruit, jammy and gamey aromas while the palate holds spicy cinnamon, black cherry, raspberry and hints of toasty oak with smooth texture and nice finish.

Here are the numbers: $35, 14.2% alcohol and 91 points from Wine Enthusiast.

Pairs well with an Easter dinner of rack of lamb.

Watercress salad with orange wedges, walnut vinaigrette
Rack of lamb with roasted peruvian purple potatoes and haricot verte

Argiolas Costera Isola dei Nuraghi 2006 IGT at Il Poeta

Tonight we returned to Il Poeta for dinner and started with a red wine from Sardinia, Italy.

Aged in French oak barriques for 6-8 months and composed of 90% Cannonau (derived from Grenache), 5% Carignano and 5% Bovale Sardo, this medium weight ruby red wine shows aromas of blackberry and violets.

On the midpalate are white pepper and licorice, with a bit of freshly cut wood... or kind of like eating parsley after a garlic dish, palate cleansing and with a dry finish.

Paired well with:
appetizer: Burrata with mushrooms, onions, capers & tomato
primi: Tagliolini del Poeta, home made pasta in porcini mushroom sauce wrapped with smoked prosciutto
secondi: Petto di pollo in crosta di parmiggiano, chicken breast crusted in parmesan cheese in a lemon and white wine sauce
contorni: broccoli rape
dessert: Fritelle with fresh cream (similar to a zeppole)



We also had a taste of the Natura Carmenere from Colchuaga valley in Chile, an organic dark deep purple that's as thick as syrup. With a slightly vegetal nose similar to green peppers and waves of ripe black cherry, and flavors of summer fruits with structured tannins.

Mario and Luca also bought us an after dinner drink from Piedmont, the Marenco 2007 Pineto Brachetto d'Acqui was a strawberry bubbly that was an excellent way to end the meal.

Podere La Cappella Corbezzolo 1998

From Italy comes this IGT organic Sangiovese, aged one year in oak and one year in bottle. It's an assault on the senses. First, the pronounced aroma of animal, then varnish, prune and oak, followed on the mouth by ripe cherries, a bit of violets and a good long rustic finish. This wine has body, texture and complexity...it's expensive but for special occasions, a treat for sure.

Macari Vineyards Dos Aguas 2007

From the Macari Vineyards in Mattituck, Long Island's North Fork, comes this blend of 45% Cabernet Sauvignon, 36% Merlot, 15% Cabernet Franc and 4% Malbec. The four grapes used here are also found in many Bordeaux, usually with a bit higher percentage of Cabernet. But this blend really makes for an interesting variation on the theme.

The nose makes a statement immediately with notes of mint, vanilla, black cherries and cassis, and the deep dark ruby colors bring weight to the table. What follows on the palate is cola with creamsicle, stewed prunes, muted citrus rinds and smoky soft tannins with a silky finish.

The "dos aguas" name is a testament to the Peconic Bay and the L.I. Sound which contributes to the Terroir, and dedicated to the Native American people who had such a high regard for the Land.

About Macari Vineyards

Macari Vineyards, located on the North Fork of Eastern Long Island in Mattituck, is owned and operated by the Macari Family. The business is led by owners Joseph Macari Sr. and his wife, Katherine, and Joseph Macari Jr., who is at the helm of the winery with his wife, Alexandra. Though Macari Vineyards was established in 1995, the Macari Family has owned the 500 acre waterfront estate for nearly 50 years. In this time, they have been careful environmental stewards of the land. What were once potato fields and farmland has become a vineyard of 180 acres of vines with additional fields of compost, farmland, and a home to cows, goats, Sicilian donkeys and ducks.

Macari is on the cutting edge of viticulture and is dedicated to a more natural approach to winemaking. Joseph Macari, Jr. is recognized as a pioneer in the movement towards organic and sustainable farming on Long Island, employing principles of biodynamic farming since the vineyard’s first plantings. Extensive soil preparation, rich composts, careful cover cropping and a consideration to wildlife and terrain makes Macari's 180 planted acres stand out from the rest. Taking into account the health of the environment as a whole, and moving away from the harmful effects of pesticides to a more natural and meticulous caretaking of the soil and plants, ultimately yields premium wines.

Full Disclosure: This sample bottle was given to vignauvavino compliments of Macari Vineyards.

Chateau la Chapelle Maillard Bordeaux 2010

From Bordeaux, France, this organic wine is a really good find for under $10. A blend of Cabernet Franc, Cabernet Sauvignon and Merlot make up an amalgam of aromas showing dark cherries with brooding earthy undertones, while flavors of tobacco, olives, cloves and leather complement spice and licorice and slight hints of powdered cocoa. Good on the finish and again, a great value for an everyday red.

LIST OF BYOB'S IN NYC

With the new economic climate the way it is, it makes sense to try to cut corners wherever possible. You can save about 40% on your dinner bill by eating and drinking at restaurant's where you can bring-your-own-bottle. With that in mind, I'm starting a list of BYOB's in NYC and will be updating it as I discover more. Please, if you find any new ones or have any additional information about the ones on my list, just chime in. Enjoy!

Bella Donna
307 E. 77th St, New York, NY 10021
Corkage Fee: None, Italian food, reasonable, no frills.
Phone: (212) 535-2866

Cafe A
973 Columbus Avenue & 108th Street, New York, New York 10025
Corkage Fee: None
French
Phone: 305-972-3358

Café Henri
French Cuisine
10-10 50th Ave., at Vernon Blvd.
718 383-9315

Café Loup
105 W. 13th St.
212-255-4746
West Village landmark. $2 per person corkage fee.

Cherin Sushi
306 E 6th st, NY, NY 10003
Corkage Fee: NONE
Hours: 5 pm to 12 , closed on monday
Phone: 212-388-1348

Cube 63
63 Clinton St (Between Rivington & Stanton), New York, NY 10002
Corkage Fee: None
sushi and japanese cuisine
Hours: 5PM - 12AM; 5PM - 1AM Fri/Sat
Phone: 212 228-6751

De Mole‎
Mexican
4502 48th Ave, Flushing, NY‎
718 392-2161‎

Dolce Vita
181 Grand Street, New York, NY 10013
Corkage Fee: $0
Hours: Mondays: Closed, Tuesday thru Sunday 5pm to 11pm, Saturday Brunch 12 noon to 4pm, Sunday Brunch 11am to 4pm
Phone: 646 688-4110 01221

Il Bambino‎
3408 31st Ave, Long Island City, NY‎
Panini, cupcakes, $5 corkage fee.
718 626-0087‎

Ivo & Lulu
558 Broome St, New York, NY 10013
Corkage Fee: NONE
Near Varick st. Cash only. Organic French food, limited menu, but good and inexpensive $12-$15 range.
Hours: Daily, 6pm-11pm
Phone: (212) 226-4399

Kitchenette
1272 Amsterdam Ave., New York City, NY 10027-5035
Corkage Fee: ? Small, no frills.
Hours: M-F 8:00am - 11:00 pm, Sat &Sun 9:00 am - 11:00 pm
Phone: Tel (212) 531-7600

La Pizza Fresca Ristorante
31 East 20th Street, New York, New York 10003
Corkage Fee: $25 rustic Italian Neapolitan pizza. Over 500 wines.
Hours: M-F 12-3:30 Lunch, 5:30-11 Dinner, Sat. 5:30-11, Sun. 5-11
Phone: 212-598-0141

My Kitchen
A reincarnation of a popular Queens Mediterranean restaurant/wine bar that was on Austin Street in the 80's.
106-17 Metropolitan Ave., nr. 72nd Dr. Forest Hills
917-374-7495

New Orleans Sno-Ball Cafe
1590 Lexington Avenue, New York, New York 10029
Corkage Fee: none
Hours: M-F 10-8pm Sat 11-8 Sunday 2:30-6pm
Phone: 646 423-1596

Nick & Stef's Steakhouse
9 Penn Plaza, New York, NY 10001
Corkage Fee: 0
BYOB Friday and Saturdays Through August
Hours: 11:30am-9:30pm
Phone: 212-563-4444

one83
1608 First Avenue, between 83rd and 84th street.
Corkage fee: $15
212 327-4747

Phoenix Garden Restaurant
242 E 40th St, New York, NY 10016-1732
Corkage Fee: ?
Hours: Mon-Fri 11:30am-9:45pm, Sat -Sun 12:30pm-9:45pm
Phone: 212-983-6666

Poke Japanese Restaurant
305 E 85th St, New York, NY 10028
Corkage Fee: 0
Hours: 5pm - 11pm Close Sun
Phone: 212-249-0569

The Riverdale Garden restaurant
4576 Manhattan College Parkway, Riverdale (Bronx), NY 10471
Corkage Fee: $15. No corkage on Tuesday nights
Hours: lunch and dinner

Kai
131 Avenue A, New York, NY 10009
Corkage Fee: 0
Thai food very reasonably priced.
Hours: 7 Days from Noon to 11 PM
Phone: 212-420-5909

Kaleidoscope
212 E. 10th Street, New York, NY 10003
Corkage Fee: None
Hours: 5pm-11pm Sun-Thurs, 5pm-12am Fri & Sat, Brunch 11am-5pm Sat & Sun
Phone: 212-420-8822

Tartine
253 W. 11th St., NYC - West Village, NY
Corkage Fee: None Small but cute place on treelined e vill block, affordable French fare, excellent value.
Phone: 212-229-2611

The Orchard
162 Orchard street, New York, NY 10002
Corkage Fee: none on Sundays
BYOB on Sundays
Hours: wed-sun 6- 11pm
Phone: 212.353.3570

Wai? Cafe
583 Ave. of the Americas (6th Ave), New York, New York 10011
Corkage Fee: none, new American lean cuisine, low prices.
Hours: 10 A.M.-12 A.M.
Phone: 212- 414-2003

The Ten Bells

After reading Eric Asimov’s positive review of The Ten Bells near the Williamsburg Bridge in Manhattan’s Lower East Side, I managed to stop by in the early evening for a few glasses of wine and a tapas plate. I wasn’t disappointed.

The open front, exposed brick walls, and tin ceilings create a cozy and intimate atmosphere with a warm glow. The central horseshoe-shaped white marble bar is framed by stools and counters on both sides with high tables and stools in the rear section.

The menu and wine list is up on chalkboards, but I got my recommendation from the bartender/manager who paired my wine perfectly with a spicy chorizo picante dish. The dishes are reasonably priced, to name a few: Prosciutto & goat cheese cigar $2 each, a Special Oyster Happy Hour every day from opening to 7.00 p.m at $1 each, and Duet of Salmon Tartar with Black Caviar $9. The reds by the glass range from $6-10, whites $7-11.

I will go back for sure next chance I get, the oyster dishes looked delicious, and the two red wines I tried were very good. As If that’s not enough, it's an organic wine bar, with 15 all-natural, biodynamic and sustainable wines by the glass and 50 more by the bottle.

Macari Vineyards Merlot Reserve 2005

soaked in a perfume of damp earth, green peppers
currant, blackberry, vanilla and ripe plum
enmeshed with an herbaceous and lush mouth-feel
surrounded by caramel candy and lively tannins
redolent of leather and a long toasty finish.

About Macari Vineyards

Macari Vineyards, located on the North Fork of Eastern Long Island in Mattituck, is owned and operated by the Macari Family. The business is led by owners Joseph Macari Sr. and his wife, Katherine, and Joseph Macari Jr., who is at the helm of the winery with his wife, Alexandra. Though Macari Vineyards was established in 1995, the Macari Family has owned the 500 acre waterfront estate for nearly 50 years. In this time, they have been careful environmental stewards of the land. What were once potato fields and farmland has become a vineyard of 180 acres of vines with additional fields of compost, farmland, and a home to cows, goats, Sicilian donkeys and ducks.

Macari is on the cutting edge of viticulture and is dedicated to a more natural approach to winemaking. Joseph Macari, Jr. is recognized as a pioneer in the movement towards organic and sustainable farming on Long Island, employing principles of biodynamic farming since the vineyard’s first plantings. Extensive soil preparation, rich composts, careful cover cropping and a consideration to wildlife and terrain makes Macari's 180 planted acres stand out from the rest. Taking into account the health of the environment as a whole, and moving away from the harmful effects of pesticides to a more natural and meticulous caretaking of the soil and plants, ultimately yields premium wines.

Retails for $36, 13.7% alcohol by volume.

Full Disclosure: This sample bottle was given to vignauvavino compliments of Macari Vineyards.

Sanfords Restaurant

Revisiting the neighborhood where I grew up never ceases to amaze me. When I left Astoria over 30 years ago there was a coffee shop on Broadway called Sanford's Cafeteria that back then was already there for over 55 years and a mainstay of the neighborhood. So it was great to see a CBS TV review of the new and improved Sanfords Restaurant. Brothers Chris and Gus Karalekas reinvented the place which was passed down to them from their father John Karalekas. John envisioned the Contemporary American culinary style and fresh ingredients and Chris (a Sommelier) selects the wines.


The exterior draws you in, is warm and inviting, and once inside is strikingly modern and tastefully done in warm tones with comfortable lighting.

We started with a bottle from Tuscany, the San Felice Il Grigio Chianti Classico 2005, made from 100% Sangiovese, aged 12 months in Slavonian oak casks, showing deep ruby colors, aromas of violets and red berries, flavors of ripe cherries, raspberries and plum, smooth tannins and crisp acidity. This wine is special to me having visited the vineyard during a cycling trip in 2006.

One of the appetizer house specialties were amazing, Butternut Squash Raviolis in a toasted almond sage cream sauce. They were out of the Florentine spring rolls in an herbed spinach-feta mix, but we'll save that for next visit. Next was the Tuna Tartar sashimi with sesame soy marinade, layered guacamole and wasabi aioli... beautiful!

Our main courses ranged from the Pecan crusted ahi tuna over orzo with grape tomatoes and wasabi to the organic free range rotisserie chicken, fresh herb rub, sweet potato mash, and seasonal vegetable medley.

On to our second bottle this time from Spain, a Lan Rioja 2005, a Crianza tempranillo showing bright ripe black cherry, fruity aromas, rosewater, and a bit of oak with light tannins and a fresh acidity.

Let me just say that this is just scratching the surface... the wine list is extensive and their markups are very reasonable, and the menu has loads of categories to choose from, soups, appetizers, quesadillas, salads, pasta, entees, sides, sandwiches, burgers and desserts... also VERY reasonable.

If you haven't been back to the old neighborhood in a while, well, here's a damned good excuse.