Meet Josh – He’s Bottles’ Newest Team Member!

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And you want to get to know him.

If you’ve been in the store over the past few weeks you’ve probably noticed a tall, Irish-lookin’ fella with a warm smile on the floor. He’s Josh Shields, and he’s our new General Manager. Josh has wine, beer & spirits smarts in spades and we’re sure glad to have him.

Josh will tell you he rarely drinks the same beverage twice in a row. He’s got several years of experience at three highly-regarded New England wine shops under his belt. His time working harvest at a 3rd Growth Chateau in Bordeaux is something he’s still high about.

Oh, and he helped manage the world’s largest private wine cellar – we’re talking north of 750,000 bottles – while a sommelier at the legendary Tampa-based Bern’s Steak House. The 60-year-old restaurant that just won the James Beard Award for Outstanding Wine Service? Yeah, that one.

And he’s an all-around great guy, to boot. Easy-going, smart, funny and easy to work with, Josh fits right into the Bottles family. Read on for Katie’s Q&A with Josh to see why we think he’s not only a spectacular addition to the out team, but to the RI beverage scene as a whole.

Katie: Let’s start with an easy one: If you could have only one bottle for the rest of your time, what would it be?

Josh: That’s not easy! That said, at Bern’s I learned two things I never wanted to know about myself. That I like Old Burgundy and ancient Madeira. Two things I’ll never be able to afford. But if I had to pick one style it would be aged Bordeaux. ‘61 if we’re just getting silly. Why not.

K: Sounds like Bern’s was quite a place to work. You were there for 5 years, managing their wine list, which at one point hovered around 1 million bottles. What was that like?

J: For starters it wasn’t just me. It was definitely a team effort of about three somms and David Laxer, and the restaurant’s current owner and son of founder Bernard “Bern” Laxer.  And it was thrilling. Mr. Laxer, who founded the restaurant 60 years ago was an amazing, truly self-made man – he built the whole thing through relationships with producers, bankers and customers. Living up to the legacy of the people that built the cellar was the hardest  – but best  – part of my time at Bern’s. I considered myself a docent rather than a wine manager. And then there’s also the wine I had the opportunity to taste. I got to taste a lot of Really. Great. Wine. Nearly all of the best wines I’ve had in my life were at Bern’s. It was quite an education.

K: How did you help guests find their way through that huge list?

J: That was another exciting part about the job that I really liked. It was a busy restaurant – anywhere from 500-600 up to 1,200 covers a night – and there were typically only two somms on! As one of the sommeliers I had the opportunity to wade through that entire list, and take a guest who wanted to spend, you know, $200 on a big name bottle, and convince them they could spend $100 on something they’d never heard of, and they’d be happier with that choice. I called it shotgun somm-ing. After reading the table I’d basically whittle the whole list down to two options. They’d pick A or B, I’d pour the wine for them, and then I’d go back a few minutes later and right then and there I’d know whether I’d hit a homerun or struck out. It was one of the coolest places I’ve ever worked, without a doubt. I learned how to successfully read people. Knowing what type of service and product guests want – without getting much verbal input from them – is a critical skill to have on the floor of a retail store or restaurant.

K: What’s the most memorable wine and/or spirit that you’ve ever had?

J: Tough question. At the steakhouse we saw things that were totally unique – things that just shouldn’t have existed. One that always jumps to mind was a 1947 Fleurie (a cru Beaujolais) which there’s absolutely no way that wine should have been still around. That wine should have been dead 20 years before I was born and it was stunning, it really was – for 45 minutes, and then it fell apart. Also, I’ll never forget the pre-World War One wines I had the honor of tasting. Thinking about what that wine went through to get to you. Amazing.

But if you want to know the wine I’d miss car payments to pay for? 1967 d’Yquem. I don’t mean to name drop, but what an exquisite wine. ‘67 was a horrible year for Bordeaux, it was wet, it was cold, it was just not a perfect vintage for still wine, but it made this amazing dessert wine, and there’s not a lot of it to be had.

K: What’s your favorite food & beverage pairing?

J: The one I’ll never forget was my first: In my early 20s I paired Aventinus and Thin Mints. I was very proud of that! Try it! It still works! My pairing philosophy, which I learned from my boss and mentor at a wine shop in Western Mass, is: drink what you like, and work backwards from there. The pairing isn’t going to work if pros say it does but you don’t like the wine. For someone who’s just starting to develop their likes and dislikes, I do suggest the classic pairing guideline of “what grows with it, goes with it.” It’s never failed me.

K: What are your plans for the store in the coming year?

J: The most important thing for me — and most challenging — will be to maintain what you guys at Bottles have already built. I know it sounds like a cheesy answer and it’s not meant to – it’s true. Your community of involved customers is rare – I’ll take tremendous pride in carrying that stewardship on. In addition, I’m here to help take some of the workload off of Nick so he can continue to evolve and develop the stunning wine program he’s built. And Eric and Liam, who will be spending some time on business development, will never be far away, either. Thankfully.

In terms of inventory there are certain things that I feel passionate about so I’ll be fleshing them out more. If you couldn’t tell already – I really like vintage Bordeaux. So if there’s a market for it in this town I’d like to grow it. Last year I spent a good amount of time in France, working harvest and vintage at Chateau Giscours, in Margaux (Bordeaux). I also planted 7,200 little merlot and cabernet sauvignon grapevines.  They’ll be there for 40 years! Still mentally riding the high from that so yeah, I’ll bring those wines into the store too.

And soju – I love soju – and good soju is hard to find.

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K: Getting adjusted to a new town and job is demanding. When you do have free time again, what will you be doing?

J: I’m a history buff, so there’s always that. Also, sports, and catching up with old friends.

K: Red Sox or Rays? Or  Bruins or Lighting?

J: I grew up in Sutton and Uxbridge, and never lost my MA sports roots despite getting lots of grief from the Tampa guys. So Red Sox & Bruins all the way. That said, the Lighting guys were really nice guys! Insanely nice guys. In my experience hockey players tend to be the nicest of the sports groups.

K: If you could have dinner with any 3 people in the world, living or dead, who would they be?

J: Bill Belichik, Marcus Aurelius & Hunter S. Thompson. Can I also add My dad? And Talleyrand?

K: Of course you can add your dad. What’s with the historical guys?

J: I have a degree in Military History and Political Science from UMass Amherst, and studied in Northern Ireland and planned to build a career in ethnic conflict resolution. Unfortunately, languages are not my thing – and that field of work is hyper competitive. I studied it because I’ve always like history and mediation was the most fascinating aspect of it and the most applicable and practical aspect of it.

K: Let’s hope you never have to use those skills here at Bottles. How has it been adjusting to Providence?

J: The adjustments are pretty basic. Just learning which products are carried by which distributors and the nuances of the RI beverage law. In terms of other cool things is the local product – there’s a lot of cool locally made products that I’m just learning about.

K:  You’ve traveled quite a bit. Where would you most like to live?

J: I’m here! I’ve had options to live all over the world, but I’m happy to be home, back in New England.

You’ll find Josh at Bottles most days of the week. Please come by to introduce yourself to him – and to test his beverage know-how with your toughest questions!

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Summer Pairings: A Cool Dish for a Hot Week

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It’s hot.

The air is hot. Our political climate is hot. Our society is hot. And we’re not even halfway through the Summer of 2016.

Things could change if we all cool down our own little corners of the world, one step at a time. And a good place to start is at the table, with family and friends.

Begin with a delicious, refreshing and easy to prepare chilled dish from Jason Timothy, chef/owner of Providence’s Laughing Gorilla Catering, that’s sure to please the crowd of 2 or 10 gathered at your table. Add open bottles of icy beer and wine (our picks below), good conversation, laughter and love, and watch the mercury drop.

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We can’t get enough of the Gobelsburg Cistercien Rosé from Austria. Its bright balance of fresh acidity and excellent, round strawberry and peach fruit flavors make this a great match. The sauce’s citrus and jalapeno tang will be cooled by the fruit, while the minerality and acid provide enough structure to round out the whole dish.

We chose Revival Brewing Co.’s Fanny IPA as this noodle dish’s ideal beer partner. Its fruity hops from the Southern Hemisphere will highlight the melon’s cool notes, which piney North American hops accentuate the dish’s spicy flavors. And what’s even better, Fanny is low in alcohol, so it says as light in your  as does the salad, keeping everything in harmony.

And for the recipe, published in the beautiful Summer 2016 issue of Edible Rhody:

CHILLED VIETNAMESE RICE NOODLE SALAD
A note from chef Jason Timothy:  This is an easy, flavorful salad that is incredibly versatile. It’s been a favorite among my friends at summer cookouts when the weather is hot, the grill is going and the produce is abundant. I love to grab herbs and vegetables from the Armory Farmers’ Market that’s almost outside my door.

INGREDIENTS
1 package rice noodles (size noodle to your liking)
2 tablespoons neutral oil (such as grapeseed or canola)
¼ cup fish sauce
¼ cup water
¼ cup sugar
¼ cup fresh-squeezed lime juice, plus extra wedges for garnish
1 cucumber, seeded and sliced
2 cups sliced melon (watermelon or cantaloupe), rind removed
1 pound (3–4 cups) fresh bean sprouts
½ cup fresh Thai basil leaves, torn
½ cup fresh mint leaves, torn
½ cup fresh cilantro leaves
3 jalapeños, sliced (optional)
Kosher or sea salt
Freshly ground pepper

In a large pot, bring 8 cups of water to a boil. Add noodles and cook for 4–5 minutes. Strain noodles. Give them a quick rinse with cold water just to get the cooling started and, once well drained, toss lightly with oil. Let rest in the refrigerator, covered.

Meanwhile, combine fish sauce, water and sugar in a 1-quart saucepan. Cook until sugar is completely dissolved, 3–4 minutes. Add lime juice and set aside to cool.

When ready, add noodles to a large mixing (or serving) bowl. Add sliced cucumber and melon slices, bean sprouts, basil, mint, cilantro and sliced jalapeños. Toss with sauce. Add salt and pepper to taste. Garnish with lime wedges. Serve immediately or cover and chill until serving.

Serves 4–6.

Stay cool, eat well, and carry on.

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SPRITZER 101

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They’re baaaack….

They’re fresh and fizzy and fun. They’re light and refreshing on hot summer afternoons.

They’re spritzers, and we’re such huge fans of them that we’ve decided to declare this season the Summer of Spritzers.

The spritzers we’re talking about are descendants of the wine drinks made famous (some say infamous) in the 1980’s. Back in that diet-crazed decade, some wine drinkers added ice and seltzer water to their glasses in order to tamp down the vino’s calories and alcoholic punch. Eventually, serious wine aficionados took issue with those alterations (sacré bleu!), and the spritzer fizzled out.

Fast forward to today, where we think that – especially in the summer – keeping drinks light and low-alcohol is a good thing. No, make that a great thing. We believe there’s no shame in adding soda water to your wine to lighten the potency and to add a lift! We believe there’s no shame in adding ice cubes to your glass, to keep the chill up and the power down! Especially when you use the right ingredients.

We hope you agree, and will join us in this Summer of Spritzers!

Herewith, our guidelines for making tasty spritzers that you can drink with pride.

Basic Spritzer Recipe:
Add equal parts fresh & fruity still white wine (see below for our picks) and soda water to a glass over a few cubes of ice and stir. Garnish, if you’d like.

Already have a bottle of fizzy wine – or just want to add more character to your glass? Just add juice, and/or a low-alcohol aperitif.

Best wines for spritzing:
Choose fresh & fruity whites and rosés such as riesling (dry and off dry), chenin blanc, gewurztraminer and gruner veltliner — essentially anything but chardonnay. If you want to start with bubbles, look for prosecco, lambrusco, cava, cremant d’alsace.
Best garnishes for spritzers:
For white wines, lemon, limes and grapefruit. For rosé, try fresh strawberries and cherries. Leafy herbs, such as mint and basil, work best for both.
Great additions:
Grapefruit juice, lemonade, St-Germain, Aperol, Cocchi Americano, Lillet Blanc & Rosé, Plymouth Gin
Helpful hints:
-Play with your ratios to suit your mood.
-To ensure optimal fizz, pour still ingredients first. Finish/top off with the bubbles.
-Be sure to use fresh soda water – no one likes a limp spritz!
Bottles’ Favorite Spritzers

The KaiserSpritzer
Add to a glass filled with ice 3oz of Gruner Veltliner, a big splash of St-Germain and 2oz of soda water. Stir, and garnish with fresh mint.

The Eastside Spritzer (aka Bottles’ House Spritzer)
Combine over ice in a tall glass 4oz of white wine, 2oz of soda water, a pinch of sugar and a squeeze of fresh lemon. Stir and drink deeply.

The Aperol Spritz
To a rocks glass filled with ice add 2oz Aperol, 4oz prosecco and 2oz soda water. Stir, and garnish with an orange slice.

Enjoy your Spritzing!

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Uncle Val’s Gins

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They’re really good gins with a really great story.

You see, it all started in 1895 when Samuele Sebastiani emigrated to the US from Tuscany. He settled in Sonoma, and within 10 years he opened the successful Sebastiani Winery which is still in operation today. This skill for producing high-quality, tasty beverages was inherited by his great-grandson August Sebastiani, who, decades later, created Uncle Val’s gin.

The line of gins – it’s among Bottles’ best-sellers – is named after August’s favorite uncle, Valerio Cecchetti, a retired physician from Lucca, Italy.  Uncle Val was not only a highly-respected doctor, but an accomplished cook with a passion for gardening. August modeled the gins after the fruits, vegetables and herbs that Uncle Val loved to grow in his garden and use in his cooking: juniper, lemon, sage, lavender and cucumber.

Each of the gins is produced in small batches, distilled five times, and filtered over stone to produce as smooth, clean and true a flavor as possible.

Uncle Val’s distinctive dark green, antique-hued bottles were inspired by bitters bottles produced in Italy in the 18th and 19th centuries. The labels, which are hand-numbered, feature some of Uncle Val’s more notable – and eccentric – sayings: “Eggs have no business dancing with stones.” “If the beard were all, the goat might preach.” “You cannot flay a stone.” Thankfully, the labels also include a translation of these colorful phrases.

The Gins:

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The Botanical opens with crisp aromas of sage and juniper. A first taste of lemon leads to a warm, spicy, lavender finish, with piney and cooling cucumber notes. We love sipping this gin with nothing more than a cube of ice and a pine needle or juniper berry picked from the in the backyard.

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The Restorative is based on savory, American-style gin. After distillation it’s infused with juniper, coriander, cucumbers and rose petals. When used in a martini, an olive will subdue the floral notes and accentuate the savory coriander and juniper. To enhance the floral notes, add a citrus twist.

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The Peppered is a big, spicy gin. It’s flavored with juniper, red bell pepper, black pepper and pimento, and is both terrific for sipping and for mixing for those who like big, bold drinks. It opens with a sharp salty-pepper flavor that evolves into a sour/sweet juniper and charred red pepper finish.

Each of the gins are distinctive as their back story. Come by and pick up a bottle today – they’re on sale – $5.00 off – thru August 2016!

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The Caprese Cocktail

Listen, we were skeptical at first, too. Really skeptical.

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But then we remembered how much we love James Beard’s Drunken Cherry Tomatoes*, and just how much basil is in the garden already this season.

And that we can’t really resist cheese. Really fresh, really good mozzarella cheese.

And then we tried it. And loved it. And drank pitchers full of it on Father’s Day with la familia.

Don’t think we have to say much more.

Oh, except that our Square One Basil Vodka – ideal for this drink – is on sale through July 4th. And that you may want to double or triple up on the garnish. We did.

Cent’ anni!

The Caprese Cocktail

2oz Square One Basil Vodka
1/2oz tomato juice
1/2oz lime juice
1/2oz lemon juice
3/4oz agave nectar or simple syrup
1 dash Worcestershire sauce
Garnish: fresh, sweet cherry tomato, small mozzarella ball, salt & basil leaf

Shake all ingredients over ice and strain into a chilled cocktail glass. Serve with a “Caprese Pick” or two: dredge the tomato and mozzarella ball in coarse salt. Skewer with basil leaf, and serve.

*aka an Adult Crudite: spear a fresh sweet cherry tomato, dip it in good vodka, run it through coarse salt and pop it in your mouth. Also serve it, as Mr. Beard reportedly did, with gin, and perhaps small bowls of other seasonings, such as cumin or hot pepper, ground or flaked.

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Bottled-in-Bond: What it Means and Why it’s Important

What does “Bottled-in-Bond” mean and why should we care? Whiskey Professor and two-time Whiskey Man of the Year Bernie Lubbers visited Bottles recently to let us know just why. And we believe him. If you’re getting your dad a Bottled-in-Bond bottle of whiskey for Father’s Day, why not learn what makes it so special!

The Bottled-in-Bond Act of 1897 laid out a set of regulations and standards for distilled spirits; more specifically it made the government the authenticator of a spirit’s quality. At the time, some whiskies were adulterated out of greed — things like iodine and tobacco were used for coloring or as flavoring agents. Folks wanted to trust that they were drinking the real deal, so the government stepped in.

When you purchase a “Bottled-in-Bond or “Bonded” bottle, you can rest assured that what’s in the bottle is just good old USA-made whiskey and time.

In order to be labeled “Bottled in Bond” or “Bonded” the whiskey must:

  • be the product of a single distillation season
  • be from one distiller at one distillery
  • be aged in a federally-bonded warehouse for at least 4 years
  • be bottled at 100 proof
  • identify the distillery in which it was made or the location where it was bottled

We have several Bottled-in-Bond bottles at Bottles – come by and let us help select the right one for you!

Here’s to Bottled-in-Bond!

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Wine & Beer to Pair with Clams & Favas

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Can’t get more “New England in the Spring” than with this classic clam & squid salad from the current edition of Edible Rhody and Al Forno‘s Chef David Reynoso. The addition of the fava beans and scallions anchors it to the season, and allows for more adventurous parings.

Try it with the Brasserie Dupont Foret for a perfect ‘surf & turf’ pairing. The Saison’s well-integrated spice notes balance the earthiness of the fava beans and richness of the squid.

As for wine, we really enjoyed the salad with Camp Chardonnay. This is not your typical California butter bomb — it truly is more like a fine white Burgundy. Bright lemon, green apple and fresh herb flavors make it perfect match to the clams and favas.

Cheers and Bon Appetit!

WARM CLAM AND CALAMARI SALAD WITH FRESH FAVA BEANS AND SCALLIONS
Executive Chef David Reynoso, Al Forno, Providence

Ingredients
24 littleneck clams, washed and scrubbed
½ cup dry white wine
1 garlic clove
1 pound cleaned calamari, cut into rings, tentacles left whole
2 pounds fresh fava beans, shells and skins removed (should yield about 1 cup)
4 scallions, thinly sliced, placed in ice water
½ cup loosely packed parsley leaves, finely chopped
6 tablespoons extra-virgin olive oil
Juice of 1 lemon
Maldon Sea Salt

Place the clams, wine, garlic and ½ cup of water in a large covered pan. Steam the clams over medium heat. Check the clams after about 5 minutes and place the open clams into 4 warm bowls. Continue steaming, checking every few minutes, until all the clams have opened and been distributed evenly between the bowls.

Add the calamari and fava beans to the pan, stir constantly and cook for 3–4 minutes, until the calamari is firm.

Remove the garlic clove. Drain all but 1½ cups cooking liquid and add the scallions, parsley, olive oil and lemon juice to the calamari. Divide the calamari and fava beans among the 4 bowls. Finish each bowl with a pinch of sea salt. Serves 4 as a first course or light supper.

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What The Heck Is GOSE (and how is it pronounced)?

Gose: It’s the hottest beer style to hit our store in ages. Liam Maloney, Bottles’ beer buyer par excellence, explains why:

Everything old is new again. We’ve seen this cliché played out time & again in our shop, as people ‘rediscover’ Chablis or Merlot, to give a couple of examples.

Yet, as clichéd as it may be, the sentiment rings truer than ever for a beer style that has taken our store by storm: Gose.

Gose (Germans say “GOHZ-uh”. “GOHZ” is what we hear in these parts) is a very unusual, ancient style which originated in the north of Germany, in Leipzig. It’s an unfiltered wheat beer, which makes it cloudy & refreshing, very much like a Bavarian Hefeweizen. Where it differs is in the unusual additions of coriander, lactic acid, and sea salt.

When made correctly, a Gose has a fruity/salty/tart balance that is unlike anything else in the beer world. Tart but not mouth-puckering, fruity but not cloying or sweet, and salty like well-seasoned food. The components are all there, but they are in balance, and your tongue has fun trying to pick out what flavor is coming next.

Why is it becoming so popular?

We think it’s a response to the IPA craze. IPAs are great beers, full of piney, resinous hop flavors, but one can only have so many before palate fatigue sets in. Brewers have responded by creating ‘session IPAs’ with a lighter ABV and muted hop presence, but they often taste like a watered down IPA, and are not as satisfying. Gose, however, at an average ABV of around 4%, offers flavor and nuance without the heaviness and hoppy punch of an IPA.

Like any tart beverage, this beer is made for food, and pairs especially well with summertime fare like fish, grilled sausages & pork chops, potato salad, and barbecue. Much like wine (which is an acid, and Gose features lactic acid in the mix), a Gose will also pair well with cheese. Everything from a fresh, young Chevre to a knobby, rustic aged cheddar will work, and a blue cheese will highlight the salty qualities. Intensely refreshing, a Gose is also a welcome lawnmower beer on a hot July Saturday.

Now, there’s been a lot of talk lately about sour beers, and while Gose falls under that general distinction, it isn’t nearly as punishing as many of the wild fermented, funky, sour beers out there. Do not confuse this style with a ‘Gueuze’! Beer nerds the country over love to pluck out the not-so-subtle notes of horse blanket, cat pee, and musty basement in their Belgian Gueuze, and while there’s certainly a place for that (even Zamfir has his fans), it’s not what most people are looking for in a beer.

What we’re talking about is a delicate beer with subtle flavors of wheat, salt, coriander, & acid. Imagine those same flavors in a perfectly baked sourdough loaf and you’ll have the general idea.

Here are some of our favorite Gose beers for the summer season. We hope you’re intrigued to find out more and give them a try next time you fire up the grill or lawnmower.

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Sierra Nevada Otra Vez – Bucking tradition, Otra Vez is sweetened with prickly pear cactus & ‘tartened’ with grapefruit. The fruitiest of the new Gose beers, it’s the perfect ‘gateway Gose’ as an introduction to the style.

Uinta Ready, Set, Gose! – Mildy tart, this Gose is made in a more traditional method than the Otra Vez, and has more tart flavors with less fruitiness.

Sixpoint Jammer – Our favorite entry isn’t afraid of the salt. A healthy dose of Jacobsen’s Sea Salt brings balance to this funky can. You’ll go through a six pack before you know it!

Gosebrauerei Bayrischer Bahnhof Leipziger Gose – For a treat, go straight to the source. Re-vamped and re-opened in 1999, this brewery specializes in the Leipzig treat. We have it imported fresh as often as possible.

Cheers!
-Liam

 

This Season’s Rosés, Part Three

Ah – here we are at last at the end of our rosé spectrum, with the wines that are darker, have a more intense fruit flavor, and finish on a savory note.

Though there’s lots of variation within this subsection, these wines are all bone dry. They drink more like a red wine than their lighter counterparts and match well with the widest array of food – especially rustic summertime grilled fare.

This style is for you if:

-strawberry rhubarb pie is your jam, and you’d bathe in BBQ sauce if given the chance.
-you think white wine is for wimps and on wine lists you look for big-fruit/high-acid reds such as malbec, cabernet sauvignon and chianti.

Buyer Beware! Due to the significant supply and demand issues, availability of each bottle changes daily. If you find one you like, buy multiple bottles because it may not be in store on your next visit. And if it isn’t, don’t fret! Bottles will be your rosé HQ this summer so visit often for a rotating selection of delicious fine rosé wines.

Here are our favorite medium to full, rich & savory styles from the 2015 vintage:

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Honoro Vera, Spain
A powerhouse of a rosé. Said one of our regulars: “It’s like a space party in my mouth!” Its refreshing flavors of strawberries & cherries are offset by an earthy dried-herb finish.

Taron Rosado, Spain
Debate reigns at Bottles on this one. Some find it subtle with light floral aromas. Others find it crisp with ripe strawberry flavors offset by subtle earthy notes. All find it eminently drinkable (especially given its low price).

Paul D., Austria
Clean and bright with flavors of honey, strawberry, dried apricot. Fresh, fruity, soft and smooth.

Domaine Vetriccie, Corsica
Big, bold fruitiness with notes of orange peel. Rustic Mediterranean summer wine at its best.

Chateau Trinquevedel, Tavel
A staff favorite, this Kermit Lynch import (ya’ll know how much we love his wines) is dry, tart, spicy and herbal. It’s the rosé for serious red wine drinkers.

Mulderbosch, South Africa
Tons of zippy flavor, this gem is balanced with fresh acidity and flavors of strawberries, cherries, and peach.

Las Perdices, Argentina
Big bodied, bold ripe cherry with a rich round finish. Toss a rib-eye on the grill and have at it.

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What to Pair with Oklahoma!

If you haven’t yet moseyed on over to see Trinity Repertory Company’s  widely-praised production of Rodgers & Hammerstein’s “Oklahoma!”, do it now. Mosey now.

And while you’re there, sip on “The Farmer and the Cowman,” a cocktail we created with Curt Columbus, Trinity’s Richard L. Bready Artistic Director, to pair with this quintessentially American show.

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“The Farmer and the Cowman”
Fill a tall glass with ice, add 1.5 oz Bulleit Bourbon and 5-8 dashes Fee Brother’s Rhubarb Bitters. Top with soda water and garnish with a wagon wheel of lemon.

And If bourbon’s not your thing, try one of “Curt’s Picks.” They’re the bottles that Curt – a true wine lover with an experienced (and wonderful) palate – chose to pair with the show.

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Said Curt:

“Line 39 Sauvignon Blanc is dry and crisp, without being overly sharp. Some sauvignons can be too grassy, and this one has really nice round fruit to it.  We had it last night with Asian food, and it was terrific, although it is a really great Spring sipping wine!”

“The Charles & Charles is a stylish American rosé, crisp and fruity, with notes of ripe apple.  LIke all of the rosés I enjoy, it is not sweet, but is great with seafood, chicken and spring pastas.  Of course, it’s also fun to sit and sip on your porch!”

Enjoy the show – and if you enjoy the wine – visit Bottles, as 20% of each bottle purchased in store will be donated back to Trinity Rep through the duration of the production.

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