And the Big Winners Are….

What does one do on a stormy Sunday in February?  Head over to the Boston Wine Expo of course!  Yes, 3 of Bauer’s own braved the snow storm like many others and headed down to the Seaport World Trade Center this past Sunday. We spent the day sipping and spitting our way through France, Italy and the US.  Not to mention a lovely visit to the Grand Cru Lounge courtesy of our friend Carla Morey.

After checking in Colin, Tom and I set off in search of wines that we haven’t had before.  We wanted to discover wines that could be brought into Bauer and be easy for us to sell.  Seemed like a simple task.  Well, maybe not so simple but fun at least.  We headed on over to the Chateauneuf du Pape table and our eyes lit up in delight as we saw a wonderful representation of the Southern Rhone region of France.  We tasted the likes of Le Vieux Donjon, Mas de Boislauzon, Domaine Lafond , Domaine Tour Saint-Michel and others.

Although we could have spent all day there, we remembered our mission.  We spied this small group of tables towards the middle of the room with an Italian flag on the sign above.  Jackpot!  We  headed straight over.  It was at this table manned by charming and kind Italian representatives where we tasted the showstoppers of the Expo.  There were three standouts at this table full of finely crafted wines.  First, the Solerea Cerasuolo Rosato from Montepulciano D’Abruzzo.  Rose season is heading our way and we love to find some new ones to add to the ranks.  This delightful rose had more weight than a rose from Provence making it ideal for any time of the year. Intense fruity aromas and flavors meld with delicate floral notes and banana nuances, beeswax and custard cream. It was well-structured with a long finish.

The second standout wine of the day was the Cantine Cipressi Macchiarossa Tintilia (Molise D.O.C).  Made from the indigenous Italian grape Tintilia that has strong depth, deep color with evident but soft tannins.  It was highly aromatic (think plums, sour cherry, licorice and black pepper).  Since none of us have ever had this varietal before we were very interested in it.  Turns out Tintilia wines are fairly rare because of its notoriously low-yielding vines.  After a quick swirl I stuck my nose in the glass. Spicy, with lots of fruit and lots of intensity. Various spices, blueberry, plum, cherry, raspberry, maybe a bit of herb, a little earth, all shifting and swirling around. This wine had a great depth of sweet fruit flavors, with some vanilla, accompanied by a moderate level of tannin, and just the right amount of acidity to even out the structure of the wine.  It was exciting because it seemed to offer something new every sip.

And now for the wine that stopped me in my tracks.  From Sicily came Tenuta di Casterllaro Nero Ossidiana made from a blend of 60% Corinto, 20% Nero d’Avola, and 20% other varietals located on deep sandy and volcanic soils (pumice and obsidian).  The fruit was fermented without stems and without temperature control. Then it underwent malolactic fermentation in barrel followed by eight months of aging after which it was drawn into stainless steel vat for settling.  The wine exhibited light berries and wood box on the nose.  Inky black and medium-bodied with depth and flavors of red fruit, earth with a good amount of acidity.

After being wowed and awed with all the wines at the table we finally get the bad news.  These wines are NOT available in Massachusetts yet!  What?? No!  So why am I sitting here and writing about them for you?  Because they were that good.  Because now I want more of them. Because we are hoping that one of our distributors will head our cry to bring these spectacular wines in.

Yeah…you…you know I am looking at you.  Get these wines on your portfolio.  Please.

Freaky, Geeky and Weird?

Lately it seems all we hear about is orange wine.   The newest rage in wine has been referred to as a wine geek’s wine, a freaky wine and just plain weird.  Huh.  Considering this so-called novelty is really the traditional method of white wine making, I can hardly agree with these descriptions.  Is it that different than the more familiar methods? Yes, but not freaky.

Nowadays, you know that white wine is made through harvest, crush and the immediate move of the juice to the fermentation vessel.  The juice spends absolutely no time on the skins so as to not impart any tannins or astringency to the wine.  This is all in the pursuit of the perfect white wine.

To us, it is more interesting to read about winemakers turning their backs on innovation (making technically perfect wines) in favor of experimentation.   Before the modern style of wine making came to be, wine was left to macerate with the skins to provide color, phenols, and tannins.  The color ranged from pink, yellow to a vivid orange.

The term orange wine is a bit of a misnomer, by the way.  It really should be referred to as skin-contact whites because the term doesn’t necessarily describe the color of the wine but more of a winemaking process/style.  The result is a white wine of a silkier, emollient texture with a more exotic flavor profile.  If you are looking for another white wine other the Gewürztraminer to accompany your spicy fare than this wine style is for you.  Think any umami foods like mushrooms, garlic, aged cheese and fish sauce.  Because these wines command attention, I wouldn’t say orange wines are meant for casual drinking.  Stick to the more familiar style of white wines for the “sitting on the back porch, having a glass” evenings.

For our part, Bauer has two different orange wines to offer you:

2011 Attems Cupra Ramato Pinot Grigio Ramato :   Cupra Ramato continues a

Attems Cupra Ramato

tradition of the Republic of Venice, since “ramato,” or coppery, was the term that referred to Pinot Grigio in contracts. A special vinification practice led to the use of this term: the must remains in contact with the skins for 36 hours and this practice gives the wine a very distinctive coppery hue. Attems Cupra Ramato boasts a rich, fruity bouquet, and opens full and weighty on the palate, with multi-faceted flavors.   It is perfect when paired with fatty fish, with delicate or vegetable-based antipasti, the ideal companion to summer dishes, and is delicious as well as an aperitif.  This wine is a great entry point into orange wine.

And

2007 La Stoppa Ageno:  This wine is made from a combination of three white

La Stoppa Ageno

grape varieties: Malvasia, Trebbiano, and the extremely local Emilia variety known as Ortrugo, with the majority of the wine being Malvasia grown on 36-year-old vines.  La Stoppa spends the next 30 days in contact with the skins. After this it is pressed off into a combination of steel tanks and neutral oak barrels where it ages on its lees (the sediment that settles to the bottom of the barrel) for 12 months before bottling without filtration of any kind.  A gorgeous medium amber-orange color in the glass, with a distinct haze of cloudiness, this wine has a phenomenal, almost otherworldly nose of exotic flowers, saffron, and orange creamsicle. On the palate it is weighty, with a texture that is almost tannic in quality, gripping the tongue with a velvet glove. From a flavor standpoint it is nearly indescribable — brown sugar, honeysuckle, saffron, cream soda, and unbelievably, the distinct flavor of coffee and cream on a finish that can be measured in minutes. Evolves gorgeously in the glass, and I highly recommend decanting for 1-2 hours prior to serving, especially if you can keep it cool while decanting.

Enjoy the La Stoppa with hard Italian cheeses, charcuterie, pork and oily fish like salmon or swordfish.

So there you have it.  Orange wines for everyone!

A Night to Remember at Deuxave Restaurant

The library ladder that leads to a wall of wine at Deuxave

To continue on in our recent journey of Oregon wine, the Bauer team headed over to Deuxave Restaurant and Bar on Monday, October 1st to attend a winemaker dinner with Dave Adelsheim of Adelsheim Winery.

Glass cubes full of wine flank the front door

Before we get into the wine, the dinner and, of course, Dave.  I want to talk about Deuxave.  Those of you in the Boston area need to do yourself a favor and go have dinner in this restaurant.  Starting from the moment you walk in the door, you will be awed.  The décor is fresh, beautiful and modern.   It was in this dining room that I saw two features to covet and dream about putting into my own home.  It can only be described as a wine lovers paradise.  Starting with the glass block cubes holding wine to the library style ladder to climb to beautiful shelves of wine (both pictured above), I can picture my home office with them and I want them now.

Deuxave is a food and wine lover’s paradise.  Executive Chef and Owner Chris Coombs may be young but he commands the kitchen with panache.  Plenty of high-end restaurants can crow about their food and wine pairing abilities but few can match the talent of Coombs.  His courses were impeccably prepared but what really stood out was his ability to match Dave Adelsheim’s wines perfectly.  This was no ordinary wine dinner.  Each course was so well thought out and perfectly paired that you could almost imagine that this meal was planned from the moment the grapes were planted and each cow, duck and clam was groomed from birth for this night.

The Dinner Menu (try not to drool):

Adelsheim Winery was established in 1971.  Dave was among the first pioneering men to decide to plant vinifera in the cool climate of Oregon.  Dave, admittedly, “never grown grapes, never made wine, never sold wine, and never ran a business; the four skills you really need” to open a winery.  But what he did have was passion.  Thankfully, his passion turned to skill after he traveled to Burgundy, France.  In 1978, they turned out the first vintage, roughly 800 cases and never looked back.  Yes, it was hard to sell in the beginning.  No one had ever heard of growing grapes in Oregon and the Adelsheims put their wines in the back of their station wagon and hoped they could at least sell their product to the local restaurants.

After making headway in their own state Adelsheim knew it was time to step out and show his wines to the rest of the country.  Howie Rubin and the rest of the Bauer team are proud to say that Boston is the first city to embrace Oregon wines.  Being a pioneering city, it makes sense that these wines made their way to the national stage through Boston.  Bauer stocked Oregon wines and began to hand sell them until they took off.  Now our clientele come in and ask where they can find these wines on the shelf.

The wines we relished in were all distinctly Oregon.  The cocktail wine, 2011

John enjoying the Auxerrois at the bar

Auxerrois, was a very fresh white that is traditionally an Alsatian grape but has all but disappeared from the landscape.  We are so glad that a couple of producers in Oregon are growing it now, including Adelsheim.  It had an herbaceous nose of tarragon and fennel that led to flavors of green pear, citrus blossom and fresh herbs.  The perfect wine to start the night.

With our first course, the 2011 Pinot Gris was perfect with the littleneck clams.  Coombs is a genius with sauces and this was no exception.  The Chorizo oil pick up the papaya notes and the apple salad highlighted the apple flavor in the wine.  The touch of creaminess in the Pinot Gris was brought out by the cream in the sauce.  Not overdone but just right.  John and I slurped every bit of the sauce on the plate with our clam shells happily!

Mid course was an amazing duck confit that had the 2010 Estate Pinot Noir paired with it.  As silence fell over the table, I knew we had something great on our hands.  The candied fruit aromas and flavors were highlight by the Black Mission figs on the plate.  The acid of the Pinot Noir cut into the fattiness of the duck.  It was elegant, refined and the tannins were seamlessly integrated and silky.

Not to be outdone by the duck, the following main course was  the herb roasted beef tenderloin that was served with 2009 Elizabeth’s Reserve Pinot Noir.  As we all buried our noses into the glass, there was a collective, “whoa” as we took it all in.  More powerful than the estate Pinot, the intense and multi-layered Elizabeth’s Reserve offered us raspberry, brown spices and a little woodiness that was picked up by the herbs on the beef.  Each of us ate slowly, savoring each bite and taking a sip of wine.  This was an expression of Pinot Noir at its greatest.

Part of what made this dinner so great was the fact that Coombs and Adelsheim did not follow that path of traditional American restaurants and end our dinner with dessert.  Rather, we switched back to a white wine and delved into the cheese course.  A Vermont goat cheese with the various accoutrements was served with the 2009 Caitlin’s Reserve Chardonnay.  The wine was beautifully balanced with acidity to slice through the rich goat cheese.  Layers of lemon blossom, apple, honey and a touch of nuttiness polished us off completely.

After being spoiled for hours on end, all of us here at Bauer can only beg the question… When is the next one?  Please Chris and Deuxave…we need another fix!

If Oregon had the good fortune of becoming an established wine region a few hundred years ago, the wines would undoubtedly be ranked among the Bordeaux, Napa Valley, Burgundy and Riojas of the world.  But this region only came into being a wine grape growing region about 40 years ago.  It started as an experiment; no one thought it would be possible to grow wine grapes in Oregon.  UC Davis professors discouraged 2 young graduates from even trying it.  But, thankfully for us, they ignored the advice and trekked up to the Umpqua Valley and the Willamette Valley to plant some cool region varieties.  Pinot Gris, Pinot Noir, Chardonnay, and Riesling took root and made Oregon an important wine-growing region with world-class pedigree.

These men knew they had an interesting uphill battle on their hands to get great vinifera varietals to grow.  A dicey and erratic climate makes the vines work hard and they don’t have the ability to just burst in to desired ripeness, a luxury their neighbors to the south can have.  Instead, winemakers must wait for the vines to reach a slow maturity.  Cajoling the grapes and patiently waiting, Oregon winemakers must contend with a harsher climate than California.  But if the growing season is good to them, what is produced at the end of crush, fermentation and bottle aging is nothing short of amazing.  This state produces wines that are comparable to the finest wines of Burgundy and that is something we can all agree is a good thing.

For the last 25 years Wendy and Don Lange have focused on making artisanal wines that promote sustainability in the Willamette Valley’s Dundee Hills. Lange Estate and Winery is considered by Matt Kramer (Wine Spectator) to be the benchmark for Oregon wines.  Perhaps their careful attention to their products (from growing to fermentation to bottling to distribution) is why Wine & Spirits Magazine named them “Winery of the Year 2012.”

When asked about the evolution of Oregon wines over the last 25 years has been like for them, Don responded with how others knowledge of Oregon wines have changed:

“You went from ‘You’re trying to grow grapes in Oregon?’ to ‘Where’s the Willamette Valley?’ to now ‘Oh.  You’re in Dundee?  I want to taste your wines.’”

On Thursday, September 20, Bauer was blessed with getting 2 hours of time with

Wendy Lange

Wendy Lange, co-owner and resident dog-lover at Lange Estate and Winery.  Wendy was utterly charming, funny and patient with everyone who came to her tasting table.  We shared cat and dog stories with her and had a good laugh at Archie, the ever so flatulent Collie who once resided at Lange many years ago.

During all this chatter, we did manage to taste some wines.

2011 Lange Willamette Valley Pinot Gris: aromas of peach, mango custard, lemon zest, and flint, with notes of mandarin-vanilla, crisp white peach, and lemon-lime on the palate.
2010 Lange Three Hills Chardonnay:  Supple flavors of passionfruit, ripe peach, and almond are balanced by racy notes of lime zest, lemon cream, and sweet basil.  This Chardonnay demands your attention from first sip to supple finish and is truly a wine not to be missed!

2010 Lange Willamette Valley Pinot Noir:  The nose initially hints at boysenberry jam with a touch of sweet pea flower, then opens in to sweet cherry and savory notes of black pepper and game. The palate is bright yet complex, with red cherry, cranberry, and herb, cascading in to subtle oak spice, caramel, coffee, and fine-grained tannins.

2010 Lange Reserve Pinot Noir: Clean, snappy aromas of deep, dark cherry and sweet barrel dust give way to flavors of bright red cherry, pomegranate, cranberry spice, hints of blueberry skin, and fine-grained tannins. This exceptionally balanced Pinot noir is a greatexample of a finely-crafted Lange wine.

It’s All Greek to Us Too.

Even for veteran wine drinkers, like the Bauer team, Greek wines are intimidating.  Let’s face it, trying to just pronounce some of them can be tongue twisting and frustrating enough to make you just avoid them all together-especially when you are in a restaurant.

But don’t let that stop you from trying these amazing wines from the birthplace of Western civilization and the birthplace of wine culture.  Although there is no precise date of when wine making began in Greece, archeologists have found wine presses that date back to the Minoan civilization (~2500 BC).  Between then and now, there were some great wines happening and the production of a lot of plonk that was imported to the US in past decades.  Fortunately, that has changed and quality Greek wines are making their way back in the minds and hearts of consumers-thanks to the hard work of great producers, importers and educators.

For our part, Bauer has brought in three different Greek wines from different regions to highlight the terroir, grape varietals and style.  From hot weathered grapes from Santorini to the cool climate of Macedonia in Northern Greece, we wanted to make sure that you had a chance to try these wines in a non-intimidating zone.  We hope you find them to be as palate rewarding as we do.

Santorini is home to some of the oldest vines in the world.  Because the Santorini terrior is attributed to volcanic eruptions, the soil lacks organic matter.  So how can vines grow if there is nothing there but ash and rock?  Since it never rains during the growing season (quite literally), pumice stone that is found in the soil holds the water and minerals from the winter season which the stressed vines seek.  This incredibly inhospitable environment not only helps produce concentrated grapes but also gives the Greeks the distinction of having phylloxera resistant vines.

The 2011 Estate Argyros Assyritko (A seer’ tee ko) is a great example of a crisp, Southern Greece white wine.  This is a wine with a strong personality.  It has citrus overtones with racy acidity that gives a crisp freshness.  The vineyard has very low yields and the grapes are very slow to ripen due to the sea air that lowers the temperature (and wards off disease and rot).  The resulting wine is salty and earthy on the nose.  A steely mineral backbone is present but well balanced and elegant.  The Argyros Assyritko is the ideal complement for fish, seafood, grilled vegetables and light pasta dishes.

The Peloponnese is the southernmost tip of the mainland and has long, rugged coastline that is perfect for terracing grape vines.  As this area grew in importance in maritime trade a couple thousand years ago, so did the viticulture and this region has become the second largest wine producing area of Greece.  From the Nemea region of the Peloponnese comes Gaia Notios white.  This blend of indigenous grapes Moscofileros (Mos ko fee’ le ro) and Roditis (Ro dee’ tees) is aromatic from the Moscofileros  such as flower blossoms and ripe tropical fruit with pleasing acidic backbone from the Roditis  grape.  The lingering mineral and floral notes make this a great wine to go with your lighter dishes.

Next, we are going to travel to the far north in Macedonia near where Alexander the Great was educated.  This mountainous region is home to Naoussa, an area of almost unrealized potential in the winemaking world.  Begin with high altitude and cool climate and then mix in limestone bedrock with volcanic mixtures in the soil and you have the potential to make awe inspiring wines comparable to the finest Barolo.

The Thimiopoulos Vineyards in Macedonia has been owned by the Thimiopoulos family for several generations and unlike many winemakers in Greece, young Apostolos  chooses to make natural (biodynamic) wines.  The 2008 Thimiopoulos “Young Vines” on our shelves is made from the Xinomavro (Ksee no’ ma vro) grape.  Dubbed as Greece’s answer to Italy’s Nebbiolo grape, Xinomavro is difficult to grow but produces intensely colored, aromatic and acidic red wine with a lot of tannins.  The Young Vines comes from grape vines that are only 5-15 years old so this version of the Xinomavro is a bit lighter than its big sister: Uranos.  But it is not short on flavor: Young Vines really delivers on your palate with clean, juicy and earthy flavors.   The hints of violets, dark berry and vanilla round this wine out; the bright cherry flavors are reminiscent of a Pinot Noir but there is a layer of flavor that makes your taste buds sit up and take notice.  This is not your average (or even above average) red wine.

So whether or not you can actually pronounce these wine, we don’t care.  We can’t either.  What is most important is that you come in and try them.  They are worth  it.

Crisp, Bubbly American Summer

Boston may be a port city but in the everyday hustle and bustle…when do we get to enjoy the water?  Do we Bostonians ever get out on the water?  Most of us can answer that with a disappointed no.

When the days get longer and the temperature starts to to rose I begin to daydream of blue waters and crisp white sails.  I may not be able to hop on a sailboat and dead out to sea, but I certainly can continue the fantasy when I open up a bottle of Domaine Chandon Brut Classic’s Limited Edition of American Summer.

The look of the bottle IS the picture of summer: A trio of red, white and blue give the feel of looking at the mainsail of a sloop in Boston Harbor.  This refreshing sparkler that is crisp, lively and made in the Methode Traditionelle (Classic Champagne Method) that allows a second fermentation in the bottle.  In doing so, the wine gives aromas of green apple, cinnamon, lime and vanilla that lead to flavors of tropical fruit, pears and a hint on toast.

Chandon is comprised of the three classic Champagne grapes of Chardonnay, Pinot Noir and Pinot Meunier.  Grown in some of California’s finest appellations: Yountville, Carneros and Mount Veeder, Chandon’s sparkling wines are Pinot Noir heavy due to the structure and body the grape gives to the wine.  Chardonnay adds delicacy with the tropical fruit and pear notes and the Pinot Meunier offers nutty and earthy flavors.

Pinot Noir

Chardonnay

Pinot Meunier

Most people save their bubbly for special occasions, but with Domaine Chandon’s competitive price…there is no need.  Drink this one whenever the mood strikes!  Ceasar Salad, Fried Calamari, oyster, or sushi are the perfect compliments to Chandon’s Brut Classic.  But really any salty, creamy or nutty foods will go great with this summer quaffer.

Bauer Celebrates Local Distilleries!

Featuring Beloved Local Distilleries

I am sure you all know by now that Bauer LOVES local products.  Ever since distilleries began popping up in recent years, the Bauer team has encouraged, critiqued and sold local spirits.  Better yet, the people responsible for creating small batch, hand-crafted spirits in the Boston area are getting some great recognition for all of their hard work these days in competitions and write ups in the New York Times, the Wall Street Journal and other publications.
To celebrate local success, Bauer has decided to highlight a couple of the summertime favorites in our new window display.   You will find Bully Boy, Privateer Rum and Ryan & Wood gracing the window and framing a sleeping Sofia these days.

Bully Boy, owned and operated by Will & Dave Willis, hand produces small batch premium spirits and is made right in the city of Boston.  Their White Rum is made from black strap molasses and is wonderfully light bodied with vanilla notes.  It is a white rum with depth and complexity that is not seen in the mass-produced rums of the world.  Along with the rum, we have Bully Boy’s White Whiskey.  A spirit that was hugely popular during Prohibition, Bully Boy has brought the tradition back with a certified organic, unaged whiskey that is clean, bold with smooth notes of coconut, vanilla, banana and salt water taffy.  A peppery spice finishes long.

Andrew Cabot and Nelse Clark of Privateer Rum have also continued Boston’s legacy of producing rum.  The original Andrew Cabot, a merchant and privateer who lived 1750 to 1791, rolled barrels of molasses off sailing ships down the pier to his Beverly rum distillery.  Six generations later his descendant, also Andrew Cabot, is distilling in Ispwich, MA.  Made with pure cane sugar rather than molasses, Cabot and Clark are making a Silver Reserve rum that is lightly floral, with notes of sweet basil, anise and just a hint of butterscotch.  This is a rum that needs nothing added to it to enjoy.  Privateer’s Amber Rum is what mass-produced spiced rums dream of being!  Instead of syrupy sweet, their Amber rum has flavors of orange citrus, sandalwood, leather, cinnamon and a silky finish.

Gloucester may have a long history of fisherman,  but Ryan & Wood distilleries is showing that Gloucester can produce world-class spirits as well.  Family-owned and operated, Ryan & Wood is the first North Shore distillery in existence since Prohibition.  Their Beauport Vodka is grain based and distilled with local, filtered water to keep the local character intact.  It certainly has made a difference.  The Beauport is clean, fresh and has an interesting grassy aroma.  A standout in a shelf of vodkas with no character.  Their Knockabout Gin is one of the most flavorful gins we have come across in a long time.  Juniper berries, corriander seed, angelica root, orris root, orange peel, licorice root, cinnamon, nutmeg, cassia and lemon peel all go into making this gin taste like you are drinking summer.  It is complex with layers and layers of flavor that really pop in a well-made Gin and Tonic (we suggest Fever Tree Tonic).  Lastly, Ryan & Wood’s Rye Whiskey is in the new window.  A smooth whiskey with cinnamon, clove and a little sweet corn flavors followed by hints of blueberry, pear and toast.  It’s lingering finish is like a honey drop with a rye snap.   It was featured in the Wall Street Journal back in December 2011…not bad considering it had only been available for about 8 months.

So there they are….our wonderful local distilleries in the window.  Sofia loves the new set up and can be found most of the day snoozing in between Privateer and Bully Boy!

Sofia Says…..Greywacke Sauvignon Blanc!

Hi everyone.  Since I have officially turned one year old this week, I thought I would write to you about a wine that has come under my little kitten nose that I love!

Kevin Judd and his best friend

Greywacke is the story of a wine named for a rock.  New Zealand’s Greywacke rock is the backbone of the mountain ranges in both the North and South islands and became the namesake for Kevin Judd’s own label.  Not long after arriving in Marlborough, New Zealand winemaker Kevin Judd (who is Australian by way of England) saw these stones everywhere and asked what the smooth river rock in Wairu Valley was, he was told “greywacke.”

Judd registered that name with the thought that someday he may use it on his own label and after 25 vintages at Cloudy Bay, he was ready to strike out on his own.  In his tenure at Cloudy Bay, Judd set the trends that we saw in New Zealand Sauvignon Blanc and he is continuing that with his label, Greywacke.  His wines always stand out  because they are so much more complex than the usual pack of Sauvignon Blancs we have tasted from the land of kiwis.

Judd having a barrel sample

My little nose detects aromas of pink grapefruit, guave, lime with hints of chalk dust and fresh sage.  My humans still insist that I can only sniff and not drink, so they tell me that the flavors match the aromas in a silky texture.  There is an exotic freshness that makes the Greywacke mouth-watering, zippy and intense with a long succulent finish.

Move Over Bland Ciders. There’s a New Kid in Town-Bantam Cider Wunderkind.

Two years ago two enterprising women in Boston had an idea. They wanted to pursue a dream that blended a love of the culinary arts and local agriculture with a business opportunity. Dana Masterpolo and Michelle da Silva noticed that there were many fine wines and craft beers out there but very few fine ciders, especially locally made. Mass produced, unmemorable ciders that were on the sweet side gave inspiration to Dana and Michelle to “create a nicely crafted product, packaged in a more sophisticated way.” Two years later, Bantam Modern American Cider Wunderkind hit Bauer’s shelves and has become a favorite of the staff. Of course, at Bauer, we love local companies! We love being part of the homegrown movement that has been sweeping the Boston area, especially when we are introduced to a product like Bantam Cider.

But a lot had to happen in those two years between inspiration and realization. Good thing it’s in the blood. Michelle grew up making wine with her grandparents, so she knew the perseverance that was needed to make this endeavor a successful reality. To prepare themselves, Dana and Michelle took an intensive course at Cornell University (taught by a top UK cider maker) and dove into the technical aspects of production, such as bio-chemistry.
These two ladies are not afraid to experiment either. It’s through trial and error and endless experimentation with local apples that Wunderkind came to be. Thankfully, New England is one of the largest growing regions in the US for apples, so Dana and Michelle have access to the freshest products and inarguably, some of the country’s best fruit.

Continually inspired by other cider makers, orchard owners and apple enthusiasts, Dana and Michelle have been encouraged by the brewing business. Let’s face it…there are a lot of men in the brewing business so it is refreshing to see a couple of enterprising women making their way. Having the support of great people like Andris Veidis at Blue Hills Brewery, Bill Russell and Harry Smith at Just Beer/Buzzards Bay can go a long way. Not to mention what great write ups in publications like Bevnet, Brewhound and DrinkCraftBeer can do for your sales.

Bantam’s flagship cider, Wunderkind, is named for one of America’s greatest adventurers, Amelia Earhart. Dana and Michelle channel Earhart’s courage and sense of adventure and never allow themselves to settle for something less than extraordinary. This is why we are enjoying Bantam’s Wunderkind today. The cider is crisp and clean and on the first sip you get a nice aroma and flavor of honey. Not overpowering but just a hint of honey that is followed by crisp apple flavor. This is one you can enjoy on a hot summer day (and we know we have a lot of those coming in the next few months).

Drink Bantam by itself or because of its versatility, you can enjoy Wunderkind with an array of different foods at any point of the day. Think brunch with eggs, pancakes or crepes. Have it with your favorite cheese platter, Dana suggests a rich, creamy one such as Brie. It also goes great with salads, fish, oysters, pork and all spicy foods. Dana and Michelle love Indian or Thai with their Wunderkind!

You can find Bantam Cider Wunderkind on the shelves now at Bauer in 22 oz bottles! Pick up a few for your Memorial Day BBQ today!

Bantam Cider will also be at Bauer On Friday, June 18th from 6-8 pm handing out samples of Wunderkind.

Langue…where?

Most people have never heard of the Languedoc AOC region in Southern France despite that it has the largest area planted under vines in the world (a whopping 736,000 acres).  A great many more than Burgundy and Bordeaux and yet it is not counted among the great wine regions.  Even though wine has been produced in Languedoc for more than 2000 years, until recently, much of it has been ordinary table wines that didn’t speak of the character of the region.

Languedoc regions

Languedoc in relation to the rest of France

Until now that is.  The Languedoc AOC is blessed with every major factor needed to make great wine: soil, wind, sun and sea.  Most importantly, there is a distinguishing characteristic that makes these wines special: garrigue.  What the what?? Yes, garrigue, it is simply the name of Languedoc’s special terrior.  A low-lying Mediterranean scrub brush in the south of France, garrigue are plants like holm oak, juniper and wild herbs like rosemary and thyme.  This unique terroir lends mineral, green and herby aromatics and flavors to the wines grown there.

Bauer has always been a fan of the wines of Languedoc and with a partnership with L’Aventure Languedoc, we were able to showcase them at the last two Saturday afternoon tastings.  As the crowds gather around the tasting table and our charming host, Stephane, talked about the wines an excitement began to build.  Stephane sold bottle after bottle and we kept hearing how great the wines tasted.  We knew that once people tried the wines from this region they were sure to buy.  All of them are still available at the store for you!

The wines we tasted:

2011 Chateau Saint Martin La Garrigue Picpoul de Pinet

We admit it.  The Bauer staff loves Picpoul.  This one is vibrant and well-balanced with floral, white peach, fresh lemon and mandarin.  Saint Martin has this briny component to the wine that just screams for fresh seafood!

2011 Domaine Felines Jourdan Picpoul de Pinet

A much different Picpoul than the first one, Felines is one of my favorites we have had in the store.   Judging by how much we sell of it, it seems to be a favorite among our customers too.   Felines is perfect with its full-flavored aromas of flowers, citrus fruits, aniseed and fennel. In the mouth, one finds plenty of that typical acidity of Picpoul de Pinet.  The wine stays on its lees 3 months before filtration and bottling for additional umph.

2009 Torques et Clochers Limoux Chardonnay

A crowd favorite and sold out during the first tasting!  Languedoc Chardonnay is fresh and chalky with fresh lemon, pears and yellow apple aromas.  The light touch of oak gives the wine a pleasing butter toast element that balances out the acidity nicely.

2010 Chateau Coupe Roses Minervois (Minervois sub-region)

A red blend of Grenache, Carignan and Syrah that expresses dark berries, violet, espresso and sweet oak in the nose and gives flavors of currant, chocolate, pepper, meat and leather.  The ripe tannins make this a great wine to go with grilled meats.

2010 Chateau de la Liquiere Faugeres

This wine is a great example of the traditional style Faugeres AOC with its blend of Carignan, Grenache, Syrah and Mouvedre.  The elegant tannins give way to a wine with lovely spice and old-vine Carignan notes of cigar smoke, leather and licorice.  La Liquiere is a complex wine with attractive dry texture and maturing fruit.

2008  La Sauvageonne Pica Broca

One hearty Syrah and the sleeper hit of the first tasting!  A ripe wine with sweet, dark fruits, black olive and licorice notes.  The richness and density gave a great expression of the garrigue terroir with its spicy layers of rosemary and thyme.  Since the La Sauvageonne is lightly oaked there is just a touch of vanilla cream that rounds out the wine so nicely.

2007 Les Verrieres Coteaux de Languedoc

This is a bold red comprised of Syrah, Grenache and Carignan. You’ll taste a quartet of darks—dark cherries, dark plum, dark chocolate and dark coffee. The finish is long; the chocolate seems to hang on forever. But the tannins have even greater stamina, tingling your gums long after the chocolate has disappeared.

2009 Yannick Pelletier L’engoulenvent Saint Chinian

A blend of  Grenache, Carignan, Syrah and Cinsault.  20% of it is aged in one and two year French oak barrels.  L’engoulenvent displays aromatic notes of blackberry, cassis with some resin, pine and rubber on the nose. Definitely has some ripe and meaty fruit with some darker fruit components of black cherry, raspberry and plum with prominent herbaceous, black licorice and smoky mineral notes. Also, there were some funky green vegetables that made this one stand out in the crowd.

So there you have it!  Languedoc wines: great wines with unique terroir at prices everyone can afford.