67 Wine & Spirits Blog

This velvety smooth, subtle and uncommonly rounded bourbon is bound to be an instant favorite with both newly minted bourbonites and seasoned bourbon lovers alike. Its high-rye four-grain mash bill—corn (65%), rye (22%), wheat and barley (percentages undisclosed)—is so finely balanced it hits La Bourbonessa’s sweet spot on the head..

We hear you. We feel you. The holidays are coming and instead of cozy Norman Rockwell scenes, we’re looking at Zoom-y screen-fests with far-flung loved ones. Who wouldn’t welcome something splendid at the table to uplift our weary hearts and souls after such a trying year?......

Jim Beam Kentucky Straight Bourbon Whiskey is the best selling bourbon in the world and it’s also very affordable. What’s more, it’s 80 proof, and it’s been around since 1795. The mash bill may be a family secret but the brand is not shy about touting their line-up of flavored bourbons, including Jim Beam Apple, Vanilla, Maple, Peach, Kentucky Fire, Honey and Red Stag...

BRECKENRIDGE PORT CASK FINISH "Bourbon" Whiskey

Here in the Northeast, with the cold weather looming, it seemed like a wonderful idea to attend an outdoor yoga class on one of the season’s last mild days. A half dozen of us unfurled our mats on a patch of flat grassland near the Sound one late afternoon and practiced gentle stretches and poses for an hour or so. Our lovely teacher provided post-practice snacks--a home-baked mushroom tart and warm mulled apple cider--but the hit of our snack-time was the bottle of Breckenridge Port Cask whiskey she placed alongside the cider.

The idea of spiked mulled cider sounded good, but I wanted to start my Breckenridge Port Cask experience with a generous dram of the whiskey neat, straight into the mug. The red-amber whiskey went down smoothly, releasing a rich autumnal mix of rye-heavy spice, sweetness and dried fruits. I would have happily enjoyed more of this sublime whiskey straight, if not for my fellow yogis crowding the snack table. But, I can report that the peppery Port Cask Finish also blends beautifully as a subtle counterpoint to the warm mulled cider

Breckenridge, based nearly 10,000 feet up in the Colorado Rockies, is proud to call itself the world’s highest distillery, and it’s said they even use mountain snowmelt water to bring the whiskey to 45 percent ABV before bottling. Their Port Cask Finish starts as Breckenridge’s best-selling blended bourbon ( with a mash bill of 56 percent yellow corn, 38 percent green rye, 6 percent barley), which is then aged from 3-6 months in used Portuguese tawny port casks. This finishing gives the whiskey a lush mouth feel in addition to the notes of port and raisin, but because of the additional aging, it can no longer be labeled bourbon (which may only be  aged in charred new American oak casks).

Whether it’s called bourbon or whiskey doesn’t seem like such a big deal. All La Bourbonessa has to say to Breckenridge Port Cask Finish is "Namaste", which means, "I bow to you".  Barbara Chapman, La Bourbonessa

Recipe for Mulled Cider:

In a large saucepan over medium heat, warm a half gallon container of apple cider adding several of the following to taste:

Cinnamon stick, 2-3 cloves, allspice, slices of fresh ginger, orange peel, and of course, add Bourbon to taste!

Pour into mugs and enjoy

Knob Creek Kentucky Straight Bourbon Whiskey 

Knob Creek Kentucky Straight Bourbon Whiskey is part of Jim Beam’s quartet of small batch bourbons (along with Basil Hayden’s, Baker’s Bourbon and Booker’s Bourbon). It is 100 proof with a mash bill of 75 percent corn, 13 percent rye and 12 percent barley.

The name Knob Creek allegedly comes from a creek that ran through Abraham Lincoln’s family farm, and like Abe, Knob has many admirers and a solid reputation. To take this parallel further, Lincoln was known for his honesty, and Knob Creek is a forthright, reliable bourbon, either neat or in cocktails, where it has enough vigor to hold its own.

Knob Creek’s most apparent appeal is its bold, sweet vanilla and oak-heavy profile, while its downside is a lack of complexity and some harshness towards the back of the mouth. But for bourbon drinkers who are looking for a traditional experience at an attractive price, Knob Creek is a sound choice. 

For this time of year, with the dusk creeping up on us earlier every evening, you might be reminded of young Abe Lincoln's legendary habit of reading by the firelight. If you’re sitting by a fire with a good book and have a notion to make yourself an old-fashioned cup of hot chocolate--with a healthy pour of Knob Creek Kentucky Straight Bourbon Whiskey added—here’s the recipe:

Old-fashioned hot chocolate

Ingredients:

1 cup milk

1/4 cup chocolate chips or more to taste

Optionals: a pinch of salt, a pinch of instant espresso powder

Directions:

In a small saucepan heat milk over medium heat until small bubbles form around the sides of the pan. Don't let it boil. Lower heat and add chocolate chips while whisking until chips have melted and been incorporated smoothly into the milk.  Taste and add more chips, salt and espresso powder as desired. Pour into a mug and add a generous glug of Knob Creek.

By Barbara Chapman, La Bourbonessa

Theodore Roosevelt--TR--and his posse colloquially known as the Rough Riders-- appear to be the inspiration for the very fine bourbons Long Island Spirits produce at their distillery on the North Fork of Long Island in Suffolk County. Rough Riders aside, their small batch, limited release Cask Strength “The Happy Warrior” bourbon is anything but rough. A little bit spicy, perhaps: The high rye mash bill—60 percent corn, 35 percent rye, and 5 percent barley, gives the bourbon a lovely piquant note, but the overall experience is splendidly delicious, smooth and warm. This is a rare, layered beauty, delivering notes of vanilla, dulce de leche and complexity.

So, what’s the magic?

Each year, the distillery releases a very limited quantity--fewer than a couple of hundred cases—of The Happy Warrior. After initially aging its straight bourbon in new oak barrels, Long Island Spirits hand picks five barrels to age for another 4 to 7 years in French oak casks from local wineries that they’ve rinsed with high proof brandy. When the angels are smiling, Long Island Spirits bottles The Happy Warrior straight from the cask (which means that no water is added) at 114 proof.

TR is known for the expression, “Speak softly, but carry a big stick.” When it comes to The Happy Warrior, you can whisper, “Hello, gorgeous” and carry a glass and an ice cube. That’s all you’ll need.  Barbara Chapman - La Bourbonessa R

Bourbon Butterscotch with pecans

By Barbara Chapman, La Bourbonessa

For a recent rainy Sunday lunch, I thought a decadent sauce would be just the thing to pull together the week’s assortment of dessert leftovers hanging out in the fridge: half a swoon-worthy pound cake our friend baked, a pint of raspberries and some frozen bread pudding. I decided on a bourbon sauce, but not one that had just a whiff of bourbon: I wanted to really taste the bourbon. Nosing around on the internet allowed me to concoct a recipe I could make with pantry ingredients I had on hand.

Because the recipe called for a cup of sugar, I wanted high-rye bourbon, thinking that the spiciness of the rye would counterbalance the sweetness of the sauce and add depth. Some well-known contenders are Jim Beam, Bookers, Old Grand-Dad and Four Roses, but since I had a full bottle of Bulleit Frontier Whiskey on my shelf, Bulleit it was.

Bulleit’s known as a good value and versatile bourbon, perfectly delicious and smooth to drink neat, and at 90 proof, it’s on the light side. Its mash bill is 68% corn, 28% rye and 4% malted barley—definitely high in rye--so the Bulleit seemed like a bull’s eye for this recipe.

No doubt about it, this sauce was a hit, whether eaten still warm from the pan or at room temperature--assuming you have some self-control. The bourbon taste came through perfectly without being overpowering and the sweetness of the sauce wasn’t cloying. I’ll be making more to slather on French toast, waffles, crepes, dessert pizzas, and to drizzle into home-made ice cream as it freezes. Please note: This sauce is out of this world eaten with a clean spoon straight from the jar.

Here’s how it’s made:

BOURBON BUTTERSCOTCH

Ingredients:

2 egg yolks

1 stick of butter (I used salted)

1 cup of sugar

Pinch of salt, to taste

 1/3 cup of bourbon whiskey,to taste. (I used Bulleit Frontier Whiskey.)

Optional: Pecans, lightly toasted and chopped to serve on the side.

Directions:

With an electric mixer, beat the egg yolks and sugar for several minutes.
In a saucepan, melt the butter over low heat.
Pour the melted butter over the egg yolks, beating constantly with the mixer.
Transfer the contents of the mixing bowl to a saucepan and cook over low heat, stirring constantly, until well thickened.
Stir in bourbon by hand

Note: You can store leftover bourbon  sauce in a jar in the fridge. Good luck with that.

Thursday, August 20, 2020 | Our third dine-out excursion since the pandemic, terrific! We drove to Norwalk, Connecticut to eat at our friends' favorite Italian restaurant, Brucolino. It was worth the drive! Really genuine, fresh made, ingenious Italian food. We saw Dolcetto on the wine list and spoke with the owner, Joe Bruno, a former Brooklynite [you knew it after 2 minutes (-: ]. We wanted a lighter style red, but he told us we were barking up the wrong tree; these were full, mouth-filling wines. We said our Dolcetto experience was really with lighter style wine, but decided to go for his description. He was absolutely correct. After being opened for 15 minutes, the wine charged into our mouths, filled them with big, full rich flavor, black fruit, long and rich. We really couldn't believe it was Dolcetto, but it was. We recommend this as a wine lovers "must buy".
Dorothy & Bernie - Follow the Drinkers®

Wednesday, August 19, 2020 -  Well we went out (-: not really), but in the pandemic ordering in is as close as it gets to going out.  Tonight we ordered from Miznon North, a terrific Israeli and Mediterranean restaurant.  Lamb kebab, meatballs in a red sauce, and our favorite, the Eggplant in tangy red sauce, and String Beans in a bag.  So the Chinon, which is made from 100% Cabernet Franc, had a lot to go up against.  And it was just terrific, full, not lusty, filling our mouths in every sense.  The wine is powerful but never over the top.  It is 12.5% ABV on the label and we believe it because there is no hint of alcohol in the nose or aftertaste.  Lots of full red fruit flavors, not jammy at all, and mouth filling, mouth cleansing pleasure.  In our view, if you want to see what Cab Franc can do made by a artistic and skilled winemaker, this is an opening salvo that will bring you new pleasures.  Dorothy & Bernie - Follow the Drinkers®

Our Own "Maker's Mark" Bread pudding with bourbon-soaked raisins

It was time to find a way to use the bulky frozen challah hogging freezer space, so how about a calming bread pudding to soothe our jittery nerves? Mark Bittman’s New York Times recipe, “Simple Bread Pudding” (below), which calls for challah or brioche, looked ideal, though his suggestions of fresh fruit compote or some chocolate chips didn’t quite hit the mark.

There was a mark that sparked my imagination, though: Maker’s Mark, a versatile (and I think, underrated) bourbon I always have on hand.  I love the square solid-looking bottle with its iconic hand-dipped red sealing wax and its odd name, which derives from the hallmarks used on old silverware to show who produced the piece. It’s also unusual that Maker’s Mark is wheated, meaning it has no rye in its mash bill, using instead red winter wheat and malted barley along with the corn.

 From my first taste years ago I always found it very easy to enjoy Maker’s sweet smoothness. How could I go wrong pouring some of that tranquility into the recipe? I decided to add some raisins plumped in bourbon to make this dessert something special. Here’s how:

 I added the contents of two small boxes of raisins (about 2 ounces) to a jelly jar and poured in about a quarter cup of Maker's Mark. I could have microwaved the mix for a minute or two, but I had time so I left the raisins to rest for half an hour, giving them a good chance to get drunk.

The rehydrated raisins were very plump and smelled divine, and there was a bit of unabsorbed bourbon which also made its way into the mix.

I added the bourbon and raisins in Step 2 after the egg mixture was poured over the bread, and gently folded in the soaked raisins to distribute them.

We brought the pudding to our friends’ outdoor dinner that evening, and everyone had seconds. We split the leftovers (it’s brilliant for breakfast) and when we were invited back the next weekend, our hosts asked if we could make it again. I’d call that hitting the mark.

SIMPLE BREAD PUDDING BY MARK BITTMAN

INGREDIENTS

·       2 cups milk

·       2 tablespoons (1/4 stick) unsalted butter, more for greasing pan

·       1 teaspoon vanilla extract

·       ⅓ cup sugar

·        Pinch salt

·       ½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)

·       2 eggs, beaten

PREPARATION

1.     Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.

2.     Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Barbara Chapman, La Bourbonessa

The joy of wine evokes visions of tree-shaded tables and happy people in some outdoor paradise-- Tuscany, Napa, your own back yard. The story it tells is convivial and full of laughter. Glasses fill and refill as you enjoy the good life with friends and family.  

But the good life has many moments, and for bourbon lovers like me, this might be the perfect moment to appreciate bourbon’s contemplative and comforting appeal.

Unlike wine’s infinite variety and full spectrum of colors and tastes, bourbon's color is focused on honeyed hues. In terms of flavor notes, my favorites fill the mouth and nose with a soothing mix of sweetness and smoothness, the luxurious tastes of vanilla, caramel, cherry and oak. The range is as broad as the hundreds of bourbon distillers producing today. Bourbon comforts rather than exhilarates me, and many have described the slow burn as it coats the throat as “cozy”.

Isn’t that what many of us are looking for now? I find contentment sipping a few fingers of my favorite amber liquid neat from a beautiful glass. The conversation may be just a murmur, or companionable silence. The mood is contemplative. These days, there's a lot to ponder.

It also cheers me to know that my beautiful bourbon is American, distilled from at least  
51 percent corn and a mix of those amber waves of grain our country has always prized. Bourbon’s been distilled here since the 18th century. How fitting to know that it’s having a special moment now.  Barbara Chapman, La Bourbonessa

"A bourbon-lover’s perfect afternoon: a top-down ride along back country roads and a warm welcome by close friends into their bustling kitchen. My eyes slide to the counter where our hosts set out 3 wineglasses for the wine lovers in our foursome and a smaller delicate glass, cozying up to a stylish bottle of dark amber liquid. This is for me: Woodford Reserve Double Oaked Kentucky bourbon, given the “double-barrel” treatment, which means it’s been finished in a second oak barrel which has been “heavily toasted, lightly charred.” More wood, more charring explains the darker, richer color and I can’t wait to see how it looks and tastes in the graceful glass.

What’s with the glass?  My hostess gets it: The glass is a big part of the pleasure for me, both the glass from which I sip my bourbon and the design of the bottle itself. Heavy-bottomed he-man tumblers are out. I’ll take a delicate tulip glass, a cordial glass, a sherry glass, flea-market Depression stemware,  vintage Nick & Nora glasses—even a small elegant martini glass is grand.

I’m ready to pour and I prefer it neat. The first aroma is cherry, wood and vanilla, and the first sip reveals dulce de leche, chocolate and more wood. This bourbon’s a great companion for the whole afternoon. I put my eye right up to the glass and through the beautiful liquid, I survey the kitchen’s bounty: cheese and smoked fish noshes, T-bones coming to room temperature on the counter, and bags of chocolate-chocolate chip cookies for dessert. Double barreled pleasure all the way."  Barbara Chapman - La Bourbonessa

Wednesday June 10, 2020 - Tonight we had this 100% Syrah with pan seared skirt steak, roasted vegetables and home made cole slaw.  Petit Ours is Little Bear in English.  The first impression of the nose was young, almost smelling of a barrel sample; it was fruit jumping out of the glass.   The wine is remarkably different from southern Cotes-du-Rhones in that it is crisp and clean from beginning to end, without the Grenache style fruit "sweetness" of most of the southern Rhones.  It more tastes to us like a Cornas than a simple Cotes-du-Rhone.  The wine has lots of palate cleansing acidity and quite a bit of tannin mixed with generous fruit berry flavors.  This is definitely not for the Guigal Cotes-du-Rhone drinker who prefers fruit-forward southern Rhones, but for someone who is looking for an expensive northern-style Rhone at a fraction of the price.  Dorothy & Bernie - Follow The Drinker®

Friday, May 29, 2020 - Tonight we had a visual disaster and a taste sensation.  We sauteed portobello mushrooms in shallots and oil, then made a roux and added the mushrooms, mushroom juices, milk and a little white wine.  Lo and behold - dark grey concrete! Oy!  We added bunch of chopped parsley and made it look almost presentable over fettucine.  The very good news is that it was delicious! (-:   We had it with the Kerner and wow, it was terrific.  Big bouquet, rich and textured in the mouth.  It is mineral, salty, floral and fruit - all combined into a mouth filling delicious wine. We wouldn't say it is quaffable, because it is too rich for that, but sip after sip went down with pleasure and  voila - an empty bottle.  If you are looking for an exceptionally good Italian that is not Pinot Grigio but will satisfy the wino in you, this is it.  Bernie & Dorothy - Follow The Drinker®

Thursday May 28, 2020 - Dinner last night was pan sautéed fluke (flounder to me) breaded with Zatarain’s Creole Seasoning and wow it was delicious and simple.  The Summer in a Bottle Rose was a tasty hit!  A little heavier and with slightly less acidity than our favorite Rose style, but it went perfectly. The bottle is so pretty, looked like summer flowers on our table, the color was bright and happy and the nose smelled like Long Island transplanted in Provence.  Dry and almost crisp with nice fruit touches of berries.  A cheerful experience.  Dorothy and Bernie - Follow The Drinker®

Sunday May 17, We started our evening with an aperitif of this crisp, very clean, refreshing Loire rose.  What we both loved was that it was refreshing and clean without pointed acidity.  The winery got the acid, fruit, flavor balance perfect.   Our dinner started with a shared burrata and arugula salad followed by chicken “francaise", our recipe of lightly coated chicken breast sautéed in lemon butter with partially oven dried cherry tomatoes.  The 100% cabernet franc color is bright and cheerful and the aroma is flowery and fresh.   We loved the wine's flavors with the food and one of the best parts was the finish that left our mouths refreshed with lingering fruit flavors.   Dorothy and Bernie - Follow the Drinker®

Monday, May 12, 2020 - Last night we made Mark Bittman’s recipe for Pasta alla Norma and served it with the Marcel Lapierre Raisin Gaulois. We renamed it Raisin Gouleyant (which means «easy-to-drink» in French). The wine was so true to its Beaujolais roots, pure gamay, refreshing, and with text book fruit flavors. One of the most impressive features of this wine was its purity of flavors; the essence of gamay seemed alive in the fruit flavors.  Just a delight! And Happy!
- Dorothy &  Bernie - Follow the Drinker®

Dinner tonight was very special!  We had my wife's cake crab recipe (from her aunt who made these in the 1930's).   Well, they were just terrific!  The Monthelie is fresh, pure, chardonnay fruit.  Enters crisp, clean - if there is oak, it is background from what we think is older oak. ...

We had this wine with Nina Compton's Vongole with pasta.  I must say, if you make it, skip the onions, they distract from the mouth feel and flavor of the clams; the gremolata is interesting, but we think cooking it until the garlic is slightly brown would be much nicer. ...

We served this amazing rose with steamed salmon and rice with mushrooms.  I was busy talking and not paying that much attention to the wine when I took a sip and it woke me up.  I had to take a double take, I thought it was a red for a moment. The flavors are so full and pronounced that blindfolded...

We had a Brazilian shrimp in a pumpkin dish that our close friends (he is Brazilian) cooked for us.  We have to get the recipe because - oh- it is wonderful!  This dish is creamy, rich, with lots of flavor, so we were wonderfully surprised that the Macrostie chardonnay charged right through....

Dinner in Ridgewood, NJ with our grand-daughter at Mediterraneo.  The food was from all areas around the Mediterranean - ground lamb with Moroccan spices in an empanada, shrimp in a scampi-like sauce, mussels in a garlic lemony broth, and eggplant with peppers....

We had this for dinner this evening and it was delicious.  We had pasta with Marcella Hazan's tomato sauce as base with sauteed mushrooms and a bit of Sicilian castelvetrano olives quartered, yummy.  The Barberesco entered the mouth cleanly, and immediately filled the our mouths with vinious flavors....

We had this stunning wine with dinner tonight.  We made a "chinese" style dinner with flank steak cut in small strips with water chestnuts, carrots, snap peas, stringbeans, broccoli, ginger, soy sauce, garlic, and brown rice.  The wine did fine.  It stood up easily.  The nose was white peaches and melon with a central core of petrol, the classic riesling smell....

On November 7, "a cold and rainy night, Dorothy made a comfort dinner of fettucine with tomato, eggplant and burrata sauce.  The wine was perfectly matched with the meal, with an incredibly dark-ruby color, and bright, fresh fruit and a tiny bit of forest in the nose...

We had this beauty with dinner tonight.  My wife cooked crab cakes using an old southern family recipe of her aunt's from the 1930's, Delicious!  The wine was very clear and bright with green gold color with smallest hints of orange oxidation.  The nose at the beginning showed almost nothing but after an hour had hints of flowers and citrus, but, even then very muted....

In my opinion, the Sub-region of O Rosal in the denomination of Origin of Rias Baixas  (Galicia, Spain) produces some of the most terroir-driven wines of the DO. The influence of the Atlantic ocean, alongside the direct microclimate of the Miño River, allows for a combination of very unique climatic conditions that stamp the Albariño Grapes with singularity, rarely found in the other Sub-regions of the DO.

Recently, I had the pleasure to meet, Mr. Esteban Banus, part of the duo behind Blat Advanced Vodka. Esteban and his brother Fernando are third generation distillers, both men run a distillery in the Island of Gran Canaria in the Canary Islands, Spain. I have to admit, that I seldom drink Vodka. But, as part of my job as Spirits Buyer, I have tasted many of the brands out in the market.

On a recent, leisurely Thursday afternoon I sat down, in the comfort of my living room with a glass of Oloroso Sherry in hand to watch the brand new, recently released documentary: Jerez Entreverao. I have waited with anticipation to watch this 17-minute documentary...

After a long, joyful and somewhat exhaustive Holliday season, our bodies are asking us to slowdown on over indulgence. We start to seek out Juice Cleanses, Zen Meditation, better sleep patterns and new exercise regiments. For me, and after witnessing my friends go through lengthy dietary cleanses, everything boils down to one concept: MODERATION!

Large format bottles of Champage are just perfect for the Holiday Season. And, if you ask me, there’s always something “magical” when you open a magnum...

The news of Dave's sudden death at the beginning of the month rocked the American whiskey industry to its core. Besides his many accolades, and being one of the leading Master distillers in the world, Dave was a larger-than-life human with lust for life and whiskey: personal, kind, friendly, thoughtful and happy...

As crisp Autumn air begins to hit NYC, we are very excited to announce our third barrel release with famed Kentuckian powerhouse, Woodford Reserve...

No doubt Halloween is one of my favorite holidays of the year. It’s relatively stress free (no out of town family visitors or pumpkin pies) and lots, lots of fun. Who hasn’t dressed up in ghoulish outfits and joined the famous Village Halloween Parade? So, whether you are channeling your favorite witch or wizard, make sure to have plenty of wines and spirits to celebrate with your friends....

I love, love, love Madrid: Sexy, alluring and historical. And, one of my favorite cities for eating and drinking while soaking in some much needed culture. So, next time you decide to cross the pond, think of Madrid and all its charm and old world, yet modern beauty...

September has arrived, and Summer is gradually makings its slow exit. So, what happens to our drinking habits when the sluggishness of late summer days meets the hectic pace of back to work....

"So, it's the dead of Summer and all you want to do is explore the many plesantries that come with the season" - Oscar Garcia, Spirits Buyer 67Wine

"This Summer, it seems, that everywhere I go to eat or drink, I find in the menu some sort of interpretation of the refreshing and popular Aperitivo: The Aperol Spritzer." - Oscar Garcia, Spirits Buyer 67Wine

We all know NYers are very territorial when it comes to their neighborhoods. And, contrary to popular belief, we enjoy eating and drinking in our own neighborhoods. This is the main reason why I felt so compelled to write about a few restaurants and bars that have stimulated my palate and excited my appetite....

"I prefer a Negroni iced cold, served in a nice Rocks glass with a large cube of ice. Under no circumstances I use crushed ice, and, if at a bar or restaurant, I always request good quality ice!" - Oscar Garcia - 67 Wine Buyer

The BBQ's, rooftops and parks all seem to swell with people. This is one of my favorite times of the year for magnum bottles. So 'THINK BIG!" - Ben Wood - 67 Wine Buyer

The Greek wine industry is flourishing right now. With one of the most captivating revivals in the world of wine: Sommeliers, wine buyers and wine lovers have finally embraced Greece as a world-class wine producing country...

"I'm snooping around for wine knowledge on Lazio, Rome - a region also known as Latium, the city of Rome where winemaking is as traditional as ancient as Roman times" - Yumilka "Yumi" Ortiz, 67 Wine Buyer

Enjoy the summer weather with these excellent refreshing drinks!

"When I am approached by my customers at the store, I always take the initiative of introducing people to something unexpected. "Let's talk Campania" I cheerfully say, leading them to a great surprise of good quality at a great price point, whether is a wine that pairs well with a meal or on its own." - Yumilka "Yumi" Ortiz, 67 Wine Buyer

 An In-Depth Q&A with Leo Comercio of PM Spirits.

"The right folks can work a cocktail and substitute in drinks like Negronis or Margaritas or a bespoke cocktail. I don't do the bartender thing. Someone gets paid to make my drinks. I do also enjoy drinking it on the side with sparkling wine or cider in the other hand. Double Fisting!" - Leo Comercio of PM Spirits.

So - finally we think winter is over and finally rose is back in!! So here's a little trip through Europe in pink. 

"Working at that Spanish boutique gave me the experience to become well-versed in the subject along other regions, but Rioja always had my heart, the reds from Rioja became my wine crush." - Yumilka "Yumi" Ortiz - 67 Wine Buyer

"I was particularly impressed with the balance of most of the wines I tasted.  Across all regions I found the wines to have excellent balance of fruit, acidity, tannins, and minerality." - Rand Sieger – 67 Wine Buyer

"Lambrusco is an Italian philosophy of living which remind us to not take the wine world too seriously" - Lorenzo Ruggeri

"Debatably the longest history of continuous vintages anywhere in the world; Georgia boasts it's own indigenous grapes and some pretty amazing traditions regard wine." - Ben Wood - 67 Wine Buyer

What's Montepulciano? 
What's the difference between Montepulciano d'Abruzzo and Vino Nobile di Montepulciano? 
How can you tell the difference before buying the wine?

"Michele’s concept centers around the theory of Champagne maturation under the sea, in other words, his theory suggests that conditions under water (Temperature, Depth and Pressure) accelerates the aging of the wines." Oscar Garcia - 67 Wine Buyer

"...just use our simple 1-2-3 rule. " - Ben Wood - 67 Wine Buyer

"I am enamored by the diversity of the grapes, the vines, and wine styles produced within the region, diving into mostly the reds. - Yumilka "Yumi" Ortiz - 67 Wine Buyer

"So, having said all this there is a way for you to taste and tell if there is perceptible residual sugar - it's a bit odd . . ." - Ben Wood - 67 Wine Buyer

"Elisabetta Foradori is one of the most respected Italian winemakers known for her honest and gregarious approach to wine. She is a gracious leader, an advocate who follows a holistic form of biodynamic farming and winemaking." - Yumilka "Yumi" Ortiz - 67 Wine Buyer

" There are beautiful white and oxidative wines; but also excellent red wines that are perfect with chicken, fish and any complex cheeses." - Ben Wood - 67 Wine Buyer

"A very quaint & intimate room served as the stage  for this marvelous night." - Oscar Garcia - 67 Wine Buyer

"I believe that wine can be subjective, convivial, and personal - there is a wine for any occasion and everyone's taste." - Yumilka "Yumi" Ortiz - 67 Wine Buyer

"Send me an email and let me know. We would behappy to help you find whatever you are looking for, and if we can get it for you we will!" - Ben Wood - 67 Wine Buyer

The rebirth of a wine industry and culture which has been shuddered for over a millennium is taking place right now in Israel. The revitalization of winemaking reveals itself in nearly 400 wineries throughout the country and the discovery of hundreds of indigenous grape varieties, which until recently had been written off as extinct.