Weekly Summer Series Offers Family-Style World Tour of BBQ
Miami Beach’s critically-acclaimed, roots-inspired American restaurant, The Dutch at W South Beach Hotel & Residences is bringing back last year’s wildly successful BBQ series – Bourbon, Beer and ‘Cue. The weekly Wednesday night feasts kicks off Wednesday, June 5th 2013 celebrating the BBQ style of Memphis.
According to Chef de Cuisine Conor Hanlon, “Last summer, the BBQ nights were lots of fun – groups of friends coming in and getting down and dirty with great food, bourbon and beer. It’s quintessentially summer!”
Priced at $30 per person (excludes beverages, tax and gratuity), guests can enjoy family-style BBQ dinners throughout June and July, featuring an array of mains and fixin’s. Full menus for June follow:
June 5th: MEMPHIS
Wet and Dry Rubbed Ribs
Pulled Pork Nachos
Coleslaw
Mac n’ Cheese
Housemade Cornbread
June 12th: CAROLINAS
Smoked Pulled Pork Sandwich with Vinegar Slaw
Buttermilk Brined Fried Catfish
Dry Rubbed Ribs with Mustard
Brunswick Stew
Hush Puppies
June 19th: KANSAS CITY
Sweet Pork Ribs
Baby Back Ribs
Smoked Beef Brisket with Kansas City Sauce
Collard Greens
Fries
What better way to accompany BBQ than with beer and bourbon? Drink specials include $3 PBR Tall Boys; $30 pitchers of Pimm’s Punch; and $9 specialty cocktails including the Cucumber Collins and the Bacon Old Fashioned. Diners can end the BBQ fun on a sweet note with one of pastry chef Josh Gripper’s delectable desserts or pies.
Bourbon, Beer & ‘Cue will be offered every Wednesday night during dinner service at The Dutch through July 31, 2012. Reservations are strongly recommended.
The Dutch is located inside W South Beach Hotel & Residences, 2201 Collins Avenue, in Miami Beach, Florida, 33139. Breakfast is served from 7 a.m. to 11:30 a.m., Monday – Friday, and from 7:30 a.m. to noon on Saturday and Sunday. Lunch is served daily from noon to
4 p.m. Dinner is served from 7 p.m. to 11:30 p.m., Sunday – Wednesday, and from 7 p.m. to midnight, Thursday – Saturday. The bakery counter is open from 7:30 a.m. to 4 p.m. For reservations, please call (305) 938-3111 or book online via www.opentable.com/thedutchmiami or www.thedutchmiami.com
I spent the past couple of weeks "just driving around with my windows down" as the late Jim Mandich would say. Of course, while cruising the strip mall littered streets of sunny South Florida I'm always looking around for potential food pit stops. I recently found three new spots worth checking out and paid a lunch visit to an old favorite that is still one of the best in town.
The first pit stop was at the recently opened Umami Burger located in South Beach. Umami Burger was created by former wine journalist, Adam Fleischman in 2009. It is super popular in California and Adam has his expansion eyes on the east coast. The South Beach location is the first one outside of California. In a nutshell, Umami is the fifth taste after sweet, sour, salty and bitter. I opted for the "Umami Burger" which is topped with a shiitake mushroom, caramelized onions, roasted tomato, parmesan crisp and umami ketchup. The medium rare patty cooked on a flat top griddle was wonderful on its own. The flavors of the toppings, the texture of the crisp and the perfectly sized bun really enhanced the experience.
It is an interesting flavor profile and one that I was legitimately craving several hours later. Overhyped? No, not at all. This is the real deal. It's good enough as well as distinct enough to compete with my beloved Shake Shack.
I'm
always happy when I'm in the Design District area during lunch hours and have
time to pop into Michael's Genuine Food & Drink. I grabbed a stool at the bar and quickly glanced at the menu to make sure my target was still there. It was a simple
decision for me, the creamy-licious chicken liver crostini and Michael's fantastic riff on the
classic Rachel which features the best pastrami in town.
Michael's housemade pastrami is paired with cave aged gruyere cheese, red cabbage slaw, thousand island dressing and served on grilled ciabatta. As I've said
numerous times, it is hard to find a better one two punch for lunch in
town. It's also one that my grandfather would have loved too and that makes it extra special for me.
130 NE 40th St
Miami, FL 33137
(305) 573-5550
The second pit stop required a quick veer to the left followed by two u-turns and the most bizarrely configured parking garages I've ever encountered. Anyway, Chayhana Oasis is an Uzbekistani restaurant located in Sunny Isles across from the old Naoe location. Here is what I knew about Uzbek cuisine going in... zip, zero.
The menu featured some very interesting sounding dishes and I wish I didn't go solo because I was obviously unable to try several dishes that piqued the curiosity of my taste buds. While perusing the unfamiliar menu I enjoyed a crisp and refreshing Russian beer called Baltika.
First dish to arrive was beef tongue which was boiled, thinly sliced and served chilled. It was accompanied by one of my favorite condiments, horseradish. The dish was okay but my least favorite of the day. I prefer the hot version served down the block at Yakko-San.
I really enjoyed dish number two which was a delicious marinated herring. Large pieces of fresh and tender herring were topped with raw onions.
I couldn't leave without trying their shish kebabs despite already being full. They are served in pairs but the waitress kindly allowed me to order a combination of lamb and liver. The lamb was very flavorful and the liver tasted true to form. Both were enjoyable.
I can't forget about the home style potatoes that accompanied the herring which I easily devoured. A simple dish yet outstanding nonetheless. I'm looking forward to going back soon and working my way through traditional dishes including prov, manti, lagman and samsa. On a side note, the wine list included two Georgian wines but the waitress said they were sweet so I declined to imbibe. If you are adventurous and/or looking for something new to try, definitely pay Chayhana a visit.
250 Sunny Isles Blvd
Sunny Isles Beach,FL 33160
(305) 917-1133
The most recent Pit Stop occurred after leaving a mediation in downtown Miami. I was hungry and quickly recalled that Wolfgang's Steakhouse recently opened in the Related building on south Biscayne Blvd. No, this is not owned by Wolfgang Puck. Wolfgang Zweiner was a waiter at the legendary Brooklyn steakhouse, Peter Luger's for forty years. Wolfgang left a few years ago to open his own place in Manhattan and his success has allowed him to expand to five additional locations. I have very fond memories of driving to Brooklyn with my family and devouring their sliced tomatoes and onions with "Luger" sauce, their german fried potatoes and the amazing in house dry aged porterhouse. Obviously the connection got me in the door but is Wolfgang able to deliver the goods? Unfortunately, since this was a quick pit stop and during lunch the porterhouse was not an option. I went in specifically to try their burger and I was very impressed. I'm not sure of the composition of the patty but I can assure you that it was excellent. Fresh, lightly packed and seasoned perfectly. It was cooked to a proper medium rare and was full of great beefy flavor. The bun supported the patty nicely and had a proper bun to patty ratio. This is a burger for burger fans and I highly recommend paying them a visit for it alone. It should be noted that the burger is only available during lunch. The next time I am in downtown Miami during lunch time you will find me at the bar eating a burger for sure. If the porterhouse is as good as the burger, Miami steak fans are in for a treat.
Brooklyn in the house!! Top Chef fans here is your opportunity to enjoy the cooking of Dale TaldeUpstairs at Khong on May 30. Dale opened his first restaurant Talde in Brooklyn in January 2012. He is also part of the team behind Pork Slope and Thistle Hill. Prior to that he worked with Chef Masaharu Morimoto at Morimoto. Subsequent to that he joined the kitchen of Buddakan, serving as Chef de Cuisine. In 2011, Dale was named Director of Asian Concepts for STARR Restaurants, consulting on various projects and assisting with the opening of Makoto in Bal Harbour, Fla. See you Upstairs @ Khong!!!!
This looks like another outstanding wine dinner curated by Andrew Lampasone over at Wine Watch. Winemaker Chris Millard from Newton Vineyards will be on hand to share and discuss six of his wines. The dinner is being hosted by one of my favorite restaurants, The Dutch Miami and I'm sure the rising superstars in the kitchen, chef Conor Hanlon and pastry chef Joshua Gripper will serve a fantastic meal.
Tour the Newton Estate
Newton Vineyard Collectors Dinner at the Dutch in the W Hotel on South Beach
with Specail Guest winemaker Chris Millard
Thursday, May 30th
7pm
Canapes
West coast oysters with grapefruit granita Cucumber cup with smoked salmon rillette, dill, salmon roe Piquillo pepper and goat cheese arrancini
Chandon Etoile Brut Napa
Price: $26.25 Sale $23.10 Case $268
A blend of Chardonnay, Pinot Noir and 6% Pinot Meunier, on the lees for 5-6 years, has aromas of almond and smokey toasty briouche like notes very rich and layered with fresh baked apple and pear like fruit, notes of ginger spice. Lovely richness on the palate with ripe pear and spiced apple fruit with a smooth and creamy texture on the tongue with hints of ginger spice and white flowers through the finish. Finish 40 Excellent
Newton Red Label Chardonnay 2011
Price: $26.00 Sale $22.88 Case $266
The 2011 Chardonnay displays a bouquet of vibrant fruit notes, from melon to green apple. The flavors on the palate are similar with fresh fig and pear balanced by racy acidity and hints of vanilla from the French oak barrel fermentation.
Mid Course:
2nd Course
Smoked bone marrow, escargot, roasted mushrooms, soft herbs
Newton Unfiltered Merlot 2010
Price: $56.25 Sale $49.50 Case $574
Our 2010 Unfiltered Merlot reflects its Spring Mountain roots with brambly fruit flavors complemented by black plum, cassis, cherries and currant. It shows tremendous balance with present tannins integrated with the fruit and oak influences all lingering in its long finish.
Newton Unfiltered Cabernet Sauvignon 2010
Price: $56.25 Sale $49.50 Case $574
The 2010 Unfiltered Cabernet Sauvignon displays delicate notes of Spring Mountain juniper, blackberry and dark black plum. In both aromas and taste, hints of mocha, bittersweet chocolate is partnered with herbal spice and sage.
Newton Puzzle 2009
Price: $135.00 Sale $118.80 Case $1377
The color on this wine is terrific—dark and inky red. The Spring Mountain terroir makes itself known early with aromas of blackberry brambles and cassis, followed by juniper, manzanita and sage high notes. Intense and concentrated, the 2009 The Puzzle on the palate has generous vanilla, mocha and blackberry syrup flavors mingling with toasted cedar, spices, and bittersweet chocolate. The tannins are full and plush, providing tremendous structure for this big, rich wine with its long finish.
Dessert:
White chocolate mousse, mint marinated FL. CITRUS, orange honey sorbet.
Newton Unfiltered Chardonnay 2010
Price: $56.25 Sale $49.50 Case $574
The 2010 vintage opens with honey suckle on the nose, with the richness of a sauterne. Fruit aromas of fig and melon are followed by more complex notes of honey and brown sugar. Baking spices with hints of vanilla and almond follow as caramelized sugar notes add to the voluptuous depth of aromas. On the palate, grilled pineapple flavors offer fresh acidity while creaminess is balanced. Cream and brioche linger while the freshness of fruit remains forward. The wine is a satisfying weight with present oak that is delicately integrated.
Dinner is $100 + Tax + Gratuity, for reservations call 954-523-9463.
A bit about Newton Vineyards:
Peter Newton first came to the Napa Valley from England in 1952. He was immediately struck by the natural beauty of the area and the romance that surrounded the growing of grapes. A year later he founded Sterling International Paper Company in San Francisco, and it completely consumed his time for the next eleven years. However, the Napa Valley was always close by; and its enchantment would eventually lure him to return to develop an interest in it. In 1964, Sterling International began purchasing vineyard property; and by 1969 - with eleven parcels of vineyard land totaling over 500 acres - a winery had become an inevitability. That winery - the second major cellar to be launched in the Napa Valley since Prohibition - was christened Sterling Vineyards. The first crush came from the 1969 harvest. The imposing, white-walled, monastery-like, hilltop edifice was officially opened in 1972; and is now a Napa Valley landmark. Sterling Vineyards became a significant force in the Napa Valley throughout the seventies, and it was at its zenith when Peter Newton sold Sterling to the Coca-Cola company in 1977. Although Sterling was known during that time for its world-class Cabernets, history will record that the winery's greatest contribution was the development of the merlot grape in the Napa Valley. Sterling was the first winery to extensively plant merlot and the second winery to offer it as a solo varietal (Louis Martini was the first).
Although Peter Newton sold Sterling Vineyards, he had no intentions of quitting the Napa Valley. In fact, he never would have sold Sterling had not Coca-Cola offered him such a staggering sum of money that "it was an offer we could not refuse". Soon after the sale, Newton and his wife, Chinese-born Dr. Su Hua Newton, launched a new winery in 1978 called Newton Vineyards. The Newtons acquired 560 acres of untamed land on Spring Mountain in the western hills above St. Helena. The land had actually been planted to grapes over a hundred years ago and then abandoned during Prohibition. Sixty-two acres of terraced vineyards were put in place over the next two years under the supervision of Ric Forman, the former Sterling winemaker who also left Sterling after the sale.
The Newton winery was constructed completely underground with a formal garden on top that reflected Peter Newton's strong interest in horticulture. The vineyards were planted to sauvignon blanc, semillon, cabernet sauvignon, cabernet franc, and merlot. By 1984 the winery's own grape sources made it almost completely self-sufficient. After mediocre success with Sauvignon Blanc, Newton dropped that varietal after the 1987 vintage. Currently, Newton produces two tiers of Chardonnay, a Cabernet Sauvignon, a Merlot, and an inexpensive "Claret", which is a blend of cabernet sauvignon, cabernet franc and merlot. Newton is also exploring viognier and pinot noir; their first commercial release was from the 1995 vintage. Only the chardonnay grapes are purchased elsewhere. The winery's production is about 6000 cases of red wine and 9000 cases of white. The first winemaker was Ric Forman, who fashioned some of the great Sterling wines of the seventies. Forman's tenure at Newton was clouded with controversy. The first wines he produced at Newton did not live up to their promise, and rumors of a falling out between Forman and the Newtons were soon rampant throughout the Napa Valley. Finally, Forman left in 1983 to begin his own venture (Forman Vineyards is now well established and one of Napa's most sought-after wineries). John Kongsgaard, who apprenticed at such famous wineries as Stony Hill and Stag's Leap, took charge.
During the 1980's there were some flickers of greatness at Newton; the Cabernets - and particularly the Merlots - displayed promise. However, some of the Newton wines were not always consistent; and the Chardonnays and Sauvignon Blancs were occasionally disappointing. For a time it seemed as if Newton had been swallowed up in the highly-competitive fray that is the Napa Valley. In order to turn up the quality several notches, the Newtons hired famed Bordeaux enologist Michel Rolland to work with Kongsgaard. We are unsure if Rolland deserves the credit for the upswing at Newton; but we do know that, seemingly overnight, this winery has become one of the hottest properties in the Napa Valley. Robert Parker wrote in the 1995 edition of Parker's Wine Buyer's Guide: "After a decade of changes in direction...Newton Vineyards began to produce wines of extraordinary complexity and intensity...and is making no compromises in what are some of the most celestial wines being produced in California. Since 1990, the quality of their wines has soared to the top of the California hierarchy."
From the outset Newton's reputation has hinged on its red wines. The Newton Cabernet has usually been good and sometimes outstanding - our first experience was with the 1983 vintage. It was one of the highest scoring wines (96) of 1987 in The Wine Spectator, where it was awarded that publication's most prestigious rating: "Spectator Selection". We selected it as one of the top three Cabernets of 1987 in The Wine News. Over the intervening vintages Newton's Cabernet was overshadowed by its Merlot - the winery's consistent strong suit for the better part of a decade. However, beginning with the 1990 vintage (no doubt because of the influence of consulting winemaker Michel Rolland) the Cabernet appeared to edge up on the Merlot. Merlot was the first wine made at Newton when 2000 cases were crushed from the 1979 vintage. Because the merlot grape occupies such a special place in the hearts of Newton's founders, it is no doubt quite satisfying for them to know that Newton Vineyards is now regarded among California's leading producers. As far back as the 1983 vintage, the Newton Merlot won several top medals in wine competitions including the Platinum for "Best American Merlot" at the 1986 American Wine Competition. We selected it as "Best Merlot of the Year" in The Wine News in 1986. In the intervening years Newton's Merlots have always been among the leaders in the Napa Valley, but the vintages in the 1990's seem to have taken a step up in quality. The 1990 Newton Merlot was rated a (93) by Robert Parker who exclaimed that it was (along with Matanzas Creek) "one of the two best Merlots of the vintage". Parker has given every succeeding vintage at least a (90) or above.
A bit about Newton's current winemaker Chris Millard:
Chris Millard’s bike tour through the wine regions of France during high school wou ld ultimately lead to his career as a winema ker. In
college, Chris started as an unenthusiastic Computer Science major, then pa rlayed h is ana ly t ic a l sk i l ls to an indust r y more a lig ned with his passion for wine. He went on to major in Enology at Fresno State University. Chris’ first job after college was at Bernardus winery, starting in the cellar and ending his 4-year tenure there as Assistant Winemaker. In 1998, he lef t to mana ge Brid lewood before mov ing on to Sterling in June 2000. Chris joined Newton Vineyard in May 2008 – an interesting parallel given that Peter and Su Hua Newton founded Sterling vineyards in the 1960’s and sold it before creating Newton Vineyard in 1977.
While at Sterling, Chris discovered an appreciation for mountain terroir working with their Diamond Mount a in Ranch Cabernet Sauvignon. A t Ne w ton’s Spring Mount a in Estate, Chrisis located on the same Mayacamas mountain range that defines Napa Valley’s eastern border and can leverage his expertise with intensely concentrated mountain fruit.
As Newton Winemaker, Chris continues the legacy of producing the winery’s highly acclaimed wines, including the Unfiltered Chardonnay and its Bordeaux-style red wines from the estate on Spring Mountain in St. Helena. “Newton Vineyard is a very special place,” he says. “The rugged terrain can be difficult to cultivate, but the purity and intensity of f lavors in fruit from this estate are great. All of the 112 vineyard blocks are different; each one becomes a unique component that helps create the final composition. Even with a single varietal, I have a lot of options for blending, which helps me make a more interesting wine.” Newton’s custom-built winery was carved into the hillside property and designed to create an ideal palette for blending distinctive wines. For Newton’s award-winning Chardonnay, Chris maximizes the eight separate galleries in the Chardonnay cave by grouping similar barrel lots together to allow for optimal fermentation of individual batches. To craft Newton’s acclaimed red wines, he takes advantage of the winery’s small tanks to keep the fruit from each vineyard block separate before artfully blending them to create the final Cabernet Sauvignon, Merlot and Bordeaux-blend red wines.
In addition to making and enjoying fine wine, Chris has uncovered a passion for coffee, going so far as to roast his own beans at home. This artisanal hobby hones his winemaking skill because like wine, coffee offers the refined palate a variety of aromas and flavors to savor. He also spends free time woodworking, allowing him to express his art-meets-science craftsmanship in another arena. Chris is married to his high school sweetheart, Christina, and the couple has two children.
CONOR HANLON
Chef de Cuisine, THE DUTCH
Chef de Cuisine Conor Hanlon 30 always felt at home in the kitchen. The talented young toque was born in Syracuse, New York and at the age of 14, started working in restaurants. Stints during high school at local Syracuse eateries sparked Hanlon’s interest in the culinary arts.
After receiving a Bachelor’s degree from the State University of New York at Oneonta, Hanlon worked his way around kitchens on Nantucket and St. Thomas, learning the various roles on the line. After two years at Nantucket’s French brasserie, Chanticleer, Hanlon knew he was destined for a career as a chef and sought out the nation’s top toques to hone his skills.
An offer to open DB Bistro at the Mariott Marquis on Brickell Avenue, lured Hanlon to Miami, where he earned rave reviews for the downtown bistro’s culinary offerings. Not content to rest on his laurels, Hanlon flew to New York, seeking out top chefs that would continue to challenge and teach him. A tasting for two time James Beard Award-winning chef Andrew Carmellini of The Dutch and Locanda Verde resulted in a job heading up the kitchen at this renowned chef’s first restaurant outside of New York.
At the Miami outpost of The Dutch, Hanlon works closely with Carmellini and fellow owners on operations, menu development and specials, adding a bit of homegrown Miami flavor to The Dutch’s roots-inspired American cuisine. The restaurant has garnered critical acclaim and rave reviews since its opening in November 2011.
Winemaker Dinner with special guest Alvaro Palacios
At the Edge Steak and Bar in the Four Seasons Hotel on Brickell
Thursday, May 23rd
7pm
Reception:
2008 Placet Remondo Palacios Rioja Blanc
Price: $30.00 Sale $26.40 Case $306
The only white wine made by famous Spanish winemaker Alvaro Palacios
at his family’s Rioja property, Placet is made in very limited
quantities from the indigenous Spanish grape variety, Viura, grown on
the estate. Placet is a captivating wine that is light gold in color
with aromas of honeysuckle, almonds, and fresh orchard fruit. On the
palate the wine is both voluptuous and vibrant with good acidity and a
long finish that has hints of fresh apricots, soft minerals and lightly
toasted oak.
First Course:
salad of salt roasted beets, house made ricotta, pistachio, grilled kale
2010 Descendientes de J. Palacios Petalos del Bierzo
Price: $24.75 Sale $21.78 Case $253
(91 Points) “Ripe red- and blackcurrant aromas are complicated by
anise, cola and sexy oak spices. Soft dark berry preserve flavors gain
minerality and firmness with air. Zesty cherry skin and mineral
notes....”International Wine Cellar Sep, 2012
Second Course:
fire roasted duck sausage, foraged mushrooms and eggplants, basil
2009 Descendientes de J. Palacios Corullon Bierzo
Price: $52.50 Sale $46.20 Case $536
(93 Points) This polished red shows density and harmony, delivering
complex, well-integrated flavors of mineral, wild berry, fresh herbs
and smoke. Not showy, but has character. Drink now through 2018. 25,000
cases made. –TM Wine Spectator, Issue: Nov 15, 2011
2010 Descendientes de J. Palacios Moncerbal Bierzo
Price: $120.00 Sale $105.60 Case $1224
(91 Points) This plush red delivers black cherry, licorice, mineral
and smoke flavors. Harmonious and focused, supported by well-integrated
tannins and firm acidity. Not a showy wine, but has complexity and
depth. Drink now through 2018. 50,000 cases made. –TM Wine Spectator,
Issue: Dec 31, 2012
2001 Descendants de Palacios Corullon Moncerbal Bierzo
Price: $96.00 Sale: $84.48
This is the first vintage of this wine and it will be fun to show it
next to the current releases so you can see what is coming with time
and what these wines will be like with a few years in your cellar.
Third Course
ham cooked in milk and hay, partridge egg, pink lady apples, white beans and black olives
2011 Alvaro Palacios Les Terrasses Priorat
Price: $41.00 Sale $36.08 Case $419
This is the newest release from the winery and the 2011 vintage
looks to be a very good vintage in the Priorat. The temperatures in
July were a bit lower than normal but August was quite hot making up
for lost time and shortening the vineyard workers vacation time most
wineries were harvesting at the end of August and had to do a selection
in the fields to avoid over ripe grapes.
Dinner Course
roasted saddle of lamb, five different grains, spinach sauteed with pine nuts and plums
2010 Alvaro Palacios Finca Dofi Priorat
Price: $81.00 Sale $71.28 Case $827
(94 points) "Suave, highly perfumed nose offers fresh raspberry,
minerals, candied flowers and Asian spices. Sappy and minerally,
offering intense, spice-accented red fruit and floral pastille flavors
with superb clarity. Wonderfully supple in texture, with outstanding
finishing persistence and only a hint of sweet tannins." Stephen Tanzer
IWC
2002 Alvaro Palacios Finca Dofi Priorat
List Price: $82.50 Sale $72.60
This was not a good harvest in the priorat but it is vintages like
this where producers like Alvaro Palacios really shine and this wine
should be drinking at its peak right now.
Cheese Course
pleasant ridge reserve, sweet potato, Spanish chorizo and golden raisins
2000 Alvaro Palacios L'Ermita Priorat
NA
(90 points) Polished, with vivid, alluring flavors of blueberry,
blackberry and vanilla. Tannins are firm and well-integrated, and the
finish echoes with floral, minty and smoky notes. Best after 2004. 350
cases made. –TM Wine Spectator
2010 Alvaro Palacios L'Ermita Priorat
Price: $1050 Sale $924
This 300 case cuvee of 70+ year old Grenache vineyard is one of the
iconic wines of the Priorat and is considered to be among one of the
most highly sought after wines in all Spain today. This is the current
release.
Chef Aaron Brooks will be serving a special five course tasting menu
to accompany the tasting wines. The fee for this dinner is $275+ tax +
Gratuity, for reservations call 954-523-9463.
A bit about Alvaro Palacios:
During the late 1980’s, Alvaro Palacios travelled his native Spain
selling French barriques to winemakers. But his journeys had a second
purpose: to find the best place to achieve his goal of making Spain’s
greatest wine.
He ultimately decided, in 1990, on Priorat, where he would achieve
worldwide fame with "L'Ermita" and "Finca Dofi." But there had been a
close contender: Bierzo. It had all the ingredients that Alvaro
wanted-incredibly steep hillside vineyards, distinctive terroirs and,
most importantly, ancient vineyards of MencÃa-a unique red grape
believed brought by French pilgrims during the Middle Ages.
Alvaro and Ricardo found promising sites in a number of villages but
shortly came to believe that the greatest potential lay in a little
town on Bierzo's western border named Corullón. Old vineyards lined the
precipitous hillsides there, and the local soils were extremely
poor-composed mostly of schist-but with incredible diversity. The
minute variations in soils and exposures across this zone immediately
reminded the two of Burgundy's Côte d'Or, or Piedmont's Langhe hills.
In Corullón, Alvaro and Ricardo believe they have found a unique
combination of soils, old vines, and a distinctive variety that will
yield their own grands crus. Beginning with 2001, the estate began to
make their case with individual vineyard bottlings.
The winery is dedicated to Alvaro's father, and Ricardo's
grandfather, who passed away in early 2000. The wines are a worthy
tribute to the man who inspired them.
Corullón is an assemblage from old-vine parcels in and around this
town. Its combination of generosity and precision makes a case not only
for Corullón's special status, but also the superiority of Alvaro's and
Ricardo's winemaking.
The estate also produces up to four extraordinary single-vineyard
wines: San Martin, Moncerbal, Las Lamas and La Faraona. Each is a
distinctive expression of a remarkable and compelling terroir.
Cocktail fans, The Broken Shaker us is hosting a competition next Monday featuring ten of Miami's top bartenders. The event is free to attend plus there will be plenty of samples to drink.
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