7th Annual Tanglewood Wine & Food Classic

Returning for its seventh year, the Tanglewood Wine & Food Classic brings the best of wine, food and music to the Berkshires for three days of events. Festivities include a winemaker reception and the 6th Annual Wine Auction Dinner – all culminating with the Classic’s signature event, the Grand Tasting.

Come out for all three days, or make the Grand Tasting a day trip from Boston with bus service leaving from Symphony Hall and Riverside-MBTA Station. Bus departs Symphony Hall at 9:30 AM, departs Riverside at 10:00 AM and arrives at Tanglewood by noon. Bus returns to Boston at 4:30 PM. Cost is $35 round-trip.

2009 Schedule of Events

THURSDAY, AUGUST 6

6th Annual Wine Auction Dinner at Seranak
Dinner prepared by special guest chef Zach Bell of Café Boulud in Palm Beach and Jeffrey Thompson of the Berkshires’ iconic Wheatleigh, paired with wines presented by Rob and Maria Helm Sinskey of Napa’s Robert Sinksey Vineyards.
Auction featuring large format and hard-to-find wines.
Individual tickets $225. All proceeds benefiting the Boston Symphony Orchestra.

FRIDAY, AUGUST 7

Wine Seminars and Meet the Winemaker Reception

SATURDAY, AUGUST 8

Wine Seminars

Night of the Living Locavore
Noted chef Timothy Quinn of the Seaman’s Inn in Mystic, CT prepares a locally-sourced dinner with native foods from local farmers in the Berkshires, paired with an East Coast-West Coast combination of wines from Connecticut’s Jonathan Edwards wines and Sonoma’s Landmark Vineyards wines, presented by Damaris Colhoun.
Individual tickets $95.

The Grand Tasting
--Wine tastings from over 50 vintners, including Atlas Peak, Barefoot Wine, Cháteau le Garde, Cháteau Pey la Tour, Cháteau Teyssier, Dancing Bear Cellars, Diane del Belgrave, Geyser Peak, J. Vidal Fleury, Kenefick Ranch Winery, Landmark Vineyards, Lionello Marchesi, Loire Valley Wines, Pierre Sparr, Poppy Wine Company, Robert Sinskey Vineyards, Still River Winery, Tenuta Santome and many more.
--Watch celebrity chefs from renowned restaurants, including Alta, Brix, Four Seasons Hotel Boston, Frankie’s Ristorante Italiano, Metro Bis, Patina Restaurant Group, Stowe Mountain Lodge and Wheatleigh display their talents during 45-minute cooking demonstrations at Viking kitchen stages. Other participating restaurants and food purveyors include Kerrygold and Old Chatham Cheese.
--12:00 – 4:00pm on the Tanglewood Grounds. Individual tickets $105.

To view the complete schedule or to purchase tickets for the Grand Tasting or any of the events, please call 888-266-1200 or visit www.tanglewoodwineandfoodclassic.com

SPONSORS: The Tanglewood Wine and Food Classic is sponsored by: Viking as the Presenting Sponsor and joined by Lux Bond & Green, Colonnade Hotel, Boston Common, St. Germain, Acqua Panna, San Pellegrino, Nestle Waters and iGourmet.

WBW#59: Guest Post by Beau Timken

I am very pleased that Beau Timken, a Saké authority and the owner of True Sake, the first all-Saké store in the U.S., has chosen to participate in Wine Blogging Wednesday #59! True Sake is located in San Francisco and I was fortunate enough to visit it a few years ago when I was out there on vacation. It is an excellent store and well worth checking out. Pus, they do ship for those unable to visit the tore.

Beau holds two professional Saké-tasting licenses as well as a master Saké sommelier license. He also authored the book Saké: A Modern Guide, which I previous gave a very positive review.

Beau has chosen to review Kikuhime Dai Ginjo and here is that review:

Sake Spotlight – BT Does “BY” (Kikuhime That Is!)

"I won’t lie – it’s $125 per bottle! Stop reading right here if you cannot afford a bottle. Stop reading right here if you can afford a bottle but would never purchase one on principal. Stop right here if you think that Yaegaki Mu is the best Dai Ginjo ever made. (It’s a good brew – don’t get me wrong!) Go no further if you don’t really want to “know” sake.

Recently I sent my buddy and an email that said that I wanted to be embalmed in Kikuhime Dai Ginjo when the great one punches my ticket. He replied, “By the time you die I will have drunk it all. That sake is one of the best I have had. I agree.” And this is coming from a fellow person who is not in the business of saying “favorites.” We just never answer the question – “what is your favorite sake?” But in the dark corners of after hours emails we at times let our guards slip and say crazy things like “best” or “most favorite” or “da-shit!” (We never say, “da-bomb” for obvious sake-bomb reasons)

I remember my first! Love? Hell no! I remember my first taste of Kikuhime’s Dai Ginjo. The bottle was a present from my pal Ryuta Sakamoto – of Kappo Sakamoto in Kyoto and Medicine Restaurant in SF fame. (A brew that they keep permanently on their menu in Kyoto.) He thought that I might enjoy it. He thought wrong. I loved it. So much so that I went to my importer of this kura, who I used to sell their Yamahai Junmai (too big for the average sake drinker), and said I need this Dai Ginjo. So three years ago said importer brought Kikuhime Dai Ginjo to our shores to be sold exclusively at True Sake. No other place outside of Japan carries this brew, nor should they! It’s home is in the home of sake.

The name of this AAA Yamadanishiki made rice is BY, which of course stands for “Brewing Year.” What’s the difference between a “brewing year” and a calendar year? Think in terms of rice! Rice from one season is used in the next. Fall ’06 rice used for January ’07 sake for example. This brew, however, is laid down for a year and a quarter and then bottled and released roughly 1 ½ years after turning rice into liquid! Add the fact that this baby is carrying roughly 18% alcohol – Genshu, and you get a brew that has stability in the bottle.

Kikuhime is an extremely well known brewery in Ishikawa Prefecture. (Amongst sake drinkers it represents one of “those” breweries where soul and passion reigns supreme – and has done so since 1570.) I won’t touch on the amazing packaging of this brew – hey for a buck twenty-five it
better be classy as all get out! I will however speak to the style that this brew chooses to define its contents – confident and different!

Herewith are my notes of said first tasting experience in the summer of ‘05:

Bottle Nose: Koji rice and cherries. Nose: Sweet rice, melon, mild fruit, and noughet. “A plump and ripe Dai Ginjo with ‘perfect’ amounts of balance and character.” “Thick and ripe, slightly fruity sake with grains and a subtle savoriness.” “Structure is so sound – thick legs on glass could have told you that – this produces and very slow dissolve in palate.” “So plump and rewarding – the acidity swims in the thickness – and the finish is tremendous (say hello to a peek-a-boo mild tail).” “There is a hint of sweetness that rides the chewy flavor push – super soft and silky with
slick and chewy flavor elements.”
WORD: Perfect
WINE: Fat Pinot Noir/Chewy Whites
BEER: $8 Ales (I cannot remember writing that but love it!)

Now since that fateful first tasting I have secretly squirreled this brew to special occasions across this great land – hell I even took it to New Orleans to pair with Cajun food! And on my personal “sweetness/dryness” scale – a system that I invented by necessity before I knew about the Sake Meter Value or Nihonshu-do – I gave it a 4, which lo and behold is the same number I gave the brew tonight when re-reviewing it for the Sake Spotlight! Basically this sake is so solid – so balanced – so even that it would take a natural disaster to throw this beast off kilter.

Here is my most current review of a brew that is dated 17BY, which means brewing year 2005! (Aged for a year and a half and bottled/released in December 2006) and please note that we only have 4 more cases of this beauty in a bottle:

Bottle Nose: Deep Cherry (same as first smell over 3 years ago – yes a different BY all together) – consistency nevertheless! Nose: Per usual I use three different sized vessels when tasting a brew for review – Melon, hint of vanilla, steamed rice, and salt water. “Round and soft – deep and layered – with a gentle reminder of aging.” “Superb balance with a gentle richness.” “Round and pampered extolling a quick finish with a lingering tail – deeper and deepest a sense of floating richness pervades.” “Soft and supple with just an amazing feel – a mouth gripping experience – solid and so even.” “Drinks better in an Izakaya-style (sake pup glass that looks like a cut-off Italian table wine glass) and does not get rewarded in a larger vessel.” “Look for white rasin, cucumber, steamed rice, cooked pineapple, and honey roasted nut elements.” “A taste of sweetness presents itself when you airate the brew between your teeth.” “Drinks far more elegantly chilled, far more expressive at room temperature, and far more soulful when warmed ever so slightly.”
WORD: Balanced
WINE: French Pinot Noir/White Burgundy
BEER: Controlled Belgians
FOODS: Yup! Even Cajun! Will take on all-comers!

Why did I bring this brew out into the Sake Spotlight? Are you thinking that I want to sell a lot of $125 bottles of sake? You really don’t know us at True Sake if you think this! No – the reason is really quite innocent and pure. I present this brew because it is a foothold in the understanding of climbing the sake sheer-faced mountain. It is a solid grip – a firm placement – a step for which you need to get to a higher level of understanding sake. Or not!

Herewith is an entirely different review written for the my store’s “copy” (see if you can spot any similarities):

• Kikuhime “Chrysanthemum Princess”5
From Ishikawa Prefecture. Dai Ginjo Genshu (Aged Over One Year).
SMV:+5
Acidity: 1.3
Some sakes are built well and some are built like this amazing Dai Ginjo. With a gentle collection of cherry, sweet rice, melon, lavender, and powdered sugar aromas, this brew is a mouth-ride at its finest. Thick and chewy with a super soft texture, behold the definitive “fat” sake. There are hints of grains and steamed rice on one floor and far more savory flavors on another, and hidden amongst it all are deep rich fruit veins that one must seek or miss altogether. Plump and
rewarding this Dai Ginjo has a structure like no other, enjoy the acidity and revel in the complexity.
WORD: Complex
WINE: Deep reds/Fat whites
BEER: Belgian Ales
FOODS: Made for grilled fare and complex cuisine.

Beau Timken

Erbaluce: Che Vino?

Have you eaten at Erbaluce yet?

I previously raved about Erbaluce and have been trying to plan my next visit there. Well, I think I have found the perfect date, August 5, as they are having a special wine dinner that date.

Chef Draghi states: "We're going to take a little Italian wine journey that will leave even the most die-hard enophile perplexed, searching for answers, and asking for another glass! We'll be featuring wines from familiar varietals in very unfamiliar guises (a white wine made from lambrusco, and a white wine made from nebbiolo!!), and some varietals that are never heard of outside their regions in Italy (like casetta, ruche, and schioppettino). All are World-class wines, all are delicious, and all will leave your best wine snob friend jealous that you've had a wine he/she has never even heard of!! So, join us for a truly unique exploration of five of the rarest and most fantastic wines that Italy tries to hide for itself (paired, of course, with five courses of our equally unique regional Italian cuisine)."

How can a wine lover resist such an opportunity to taste those unusual wines? Plus, I am sure the food will be excellent too. I also bet this wine dinner fills up quickly, so I advise making your reservations quickly.

The wine dinner will be held on Wednesday, August 5, at 7pm. It will cost $70 per person for Food and Wine.

Erbaluce
69 Church Street
Boston, MA
Phone: 617-426-6969

Wine in a Bag: Box or Barrel?

Which appeals to you more? Finding a small wine barrel at the bar or a box of wine? Many people would probably prefer the barrel. Yet the difference between the barrel and the box is mere appearances. It may alter your perception of the wine, though the wine itself may not be any different.

DeLoach Vineyards has created "Barrel to Barrel," an interesting twist on wine-by-the-glass. They now sell barrels that hold ten liters of wine, currently their 2008 Pinot Noir. Though only 50 of these barrels were produced. A restaurant or other establishment can place the barrel atop their bar, to use to pour glasses of wine. It should appeal to consumers, making them feel like they are having a cellar experience, drinking wine straight from the barrel.

But looks can be deceiving. The wine is actually being held inside the barrel by a special "Eco Bag," which will minimize oxidation and keep the wine fresher for longer. The barrel can even be refilled by just inserting another bag of wine. This is the concept behind wine in a box, just made to look much nicer. This is environmentally friendly in a number of ways.

Vox Populi, an American bistro and martini bar in the Back Bay, bought two of these barrels and feature the Pinot Noir by the glass at $9.

Vox Populi Proprietor, Joseph Quattrocchi, said about the DeLoach partnership: “At Vox, we’re about bringing all kinds of experiences straight to the people. With DeLoach, we hope to transport the vineyard tasting experience straight to Boston in the form their cellar-to-glass model.”

I think the barrel will be far more popular than boxed wines, as it gives the illusion of a wine cellar experience. Kudos for the wine being more ecofriendly.

Vintages: Adventures in Wine

I am on numerous wine store mailing lists as I like to keep updated on what is going on in the local wine community. I learn about intriguing wine tastings or wine maker visits. For a time, I have been receiving emails from Vintages: Adventures in Wine, a wine store with locations in West Concord and Belmont. Though I have found the emails to be fascinating, it was only until very recently that I stopped by their Belmont location.

I don't get to Belmont enough, though I should, especially now that the new Il Casale restaurant has opened there. So, when I needed to make a trip to Belmont, I planned to stop by Vintages to check it out. Vintages is owned by Eric Broege and Carolyn Kemp, husband and wife. They first opened the West Concord store and last year opened the Belmont store.

Based on their website listings, I had a preconception that most of their wines were Italian, with a small bunch of French wines and a few Spanish ones. I wondered how it would compare to Italian Wine Merchants in NYC.

As you step into the small store, about 600 square feet, there is a large chalkboard to your left with a list of new arrivals and specials. Plus, there is a refrigerator with cheese and other gourmet foods. That is a nice addition as wine and cheese often go so well together.

Wines are primarily shelved on both the left and right walls. Down the center of the store are counters with other wines, and refrigerated storage units within the counters. They certainly have made full use of their limited space without making the store appear over crowded. They display around 700 or so wines, close to 50 wines in each shelving section. That is certainly a good amount of available choices.

My preconception was not fully accurate. There is more diversity in their wine selection than the website seems to indicte. There are a number of omissions but they are intentional. Most of the right side of the store contains Italian wines, from top producers like Gaja and more unique wine makers like Gravner. Yet Italian wines actually make up less than 50% of their selection. They carry a significant number of French wines, including Bordeaux, Burgundy, Rhone and Champagne. They even carry some California wines, apparently mainly from small producers such as Sutton Cellars. In the photo below, you can see all of the Spanish wines they sell. They even carry plenty of dessert wines.

What about their prices? No worries there as prices are reasonable and comparable to most other wine stores. You are not going to overpay here for either low end or high end wines. And you will find plenty of inexpensive wines here, despite the numerous high end wines the carry.

It is interesting that the store fails to carry wines from a number of different and popular regions. It feels very much like a personal store, stocked with the wines the owner loves. To me, it is indicative of the passion of the owner, and his desire to share that passion with others. This is not a wine store that will appeal to everyone, that will cater to all tastes. But, if you share the tastes of the owner, if you really enjoy French, Spanish and Italian wines, then you will very much enjoy this store.

In the regions it does carry, it has plenty of diversity as well as carrying some of the top wines of those regions. I am a fan of these regions, so this store really appealed to me.

Vintages gets my hearty recommendation!

53 Commonwealth Ave.
West Concord, MA
Phone: 978-369-2545

32 Leonard Street
Belmont Center, MA
Phone: 617-484-4560

Burtons Grill: Brunch

If savory Frittatas are what you crave or maybe sugary Griddle Cakes, then head over to Burtons Grill and enjoy their new Sunday Brunch menu!

Every Sunday from 11:30am-3pm, satisfy your cravings at the North Andover Burtons Grill location with delicious culinary delights such as: Burtons’ Griddle Cakes topped with seasonal fruit, served with maple syrup and your choice of sausage or bacon ($12.95). If that isn’t appetizing enough, try the Filet Benedict, a combination of two filet grilled medallions served on English muffins with two poached eggs topped with lemon hollandaise sauce ($16.95). The Sunday Brunch menu also features an assortment of refreshing cocktails such as a Bloody Maria ($9) made with Milagro Tequila, a fire roasted pepper infused tequila, or a delicious Peach Bellini ($8) prepared with peach purée, Bacardi peach rum and champagne!

Reservations are recommended and can be made by calling (978) 688-5600.

BRUNCH FEATURES

Filet Benedict* 16.95
Two filet medallions seasoned and grilled, served on English muffins, topped with two poached eggs and lemon hollandaise sauce, served with seasonal fruit from Smolak Farms and home fries.
Crab Cakes Benedict* 14.95
Two crab cakes seasoned and seared, served on English muffins, topped with two poached eggs and lemon hollandaise sauce, served with seasonal fruit Smolak Farms and home fries.

Chef’s Seasonal Omelette 15.95
Three egg omelet stuffed with lobster, asparagus, manchego and cheddar cheese, served with seasonal fruit, home fries and choice of toast.

Burtons’ Griddle Cakes 12.95
Three griddled cakes, topped with seasonal fruit, served with Vermont maple syrup with choice of sausage or bacon.

Chef’s Frittata 11.95
Burtons oven baked omelet with zucchini, onions, oregano, parsley and cheddar cheese, served with home fries, choice of toast and bacon or sausage.

Smoked Salmon Plate 12.95
Smoked salmon, English cucumbers, tomatoes, red onions, capers, olives, cream cheese, chives, and a griddled bagel.

SIDES

Bacon 3.95 Fruit 3.95 Sausage 3.95 Home Fries 2.95

BRUNCH BEVERAGES

Mimosa 8
Bloody Maria 9
Peach Bellini 8
Kenyan AA Coffee 2.50
Espresso 3
Cappuccino 4
Latte 3.50
Mochaccino 3.75
Assorted Juices Available

WBW#59: Guest Post by John Gauntner

I am extremely pleased that John Gauntner, a famed Saké authority and educator, has chosen to participate in Wine Blogging Wednesday #59! John lives in Japan, working and interacting in the Saké industry. The Japanese media refers to him as the "Saké Dendoushi" ("Saké Evangelist"), for his intense devotion to the promotion of Saké.

He has several books about Saké, including his latest: Saké's Hidden Stories: The Personalities, Philosophies, and Tricks-of-the-Trade Behind the Brew. I recently reviewed that book and really loved it.

John has chosen to review a new Saké from Hakkaisan, and here is his review.

"Hakkaisan from Niigata recently released a tokubetsu junmai-shu, a relatively young sake just brewed this spring, released in June, so laid down a scant two months. It was (note past tense!) a genshu, but the alcohol was a lowish-for-genshu 18%.

I was told it was the first time Hakkaisan made such a sake, as they do not make junmai-shu (excluding of course the ginjo range). They also only made a small amount and presold it, so that it all disappeared instantly. I was part of that pre-order frenzy and scored a small bottle.

How'd it taste? Rich, young, tight, clean and balanced. It was, on one hand, very much a Hakkaisan product, in that it had nothing even resembling off flavors or roughness. Very clean and bright. But it also had much more fullness than most of their products, and was lower in acidity than most junmai-shu.

Also, two more things made it signficant. One, the slightly higher alcohol boosted both impact and a little sweetness. Two, the choice of yeasts. I had to look this up on the internet and the research confirmed my "suspicion" that they used yeast #1801, giving it this lovely berry-like aroma yet plenty of balance. (The actually blended #1001 and 1801, for those that really care...).
More relevant to drinkers, it was fruity in the mid-palate in both flavor and aromas but not ostentatious or overly aromatic. Mostly berry-like stuff: cranberry, raspberry, a bit of apple too I guess.

...and it finished tightly, cleanly and definitely. Lovely overall, if
young."

John Gauntner

WBW #59: Homage to Kushi no Kami

Kanpai!

Today is Wine Blogging Wednesday #59, an Homage to Kushi no Kami, the god of Saké. For this month's theme, people were to conduct their own kikishu (“Saké tasting”) by selecting any Saké and reviewing it. They could earn bonus points if they reviewed multiple Sakés of different styles or types, as well as if they paired Saké with food. My hope was that people would explore this unique beverage, and maybe gain a better appreciation for it.

For my own kikishu, I have tasted two different Sakés, both which I had bought from Sakaya, the all-Saké store in New York City. I decided on Saké breweries with history, older producers. I also chose two different types, a Junmai and a Junmai Ginjo. Plus, one was a Yamahai.

First up is the Sato No Homare "Pride of the Village" Junmai Ginjo ($57.99/720ml) which was brewed by the Sudo Honke brewery in the town of Obara in the Ibaraki prefecture. This is the oldest, still operating Saké brewery in the world, having been founded back in 1146 A.D. It is over 860 years old! Are there any wineries which are that old?

The brewery is currently operated by the 55th generation of continuous family ownership. What a sense of history then when you open a bottle of their Saké. Compared to most producers, the brewery only makes a small amount of Saké each year. Plus, they only produce quality Saké, only Junmai Ginjo and Junmai Daiginjo.

This particular Saké was made from Yamada Nishiki rice, which was polished to 50%. Thus it could qualify as a Daiginjo but the brewery chose to release it only as a Ginjo. This Saké has an alcohol content of 15.1% and a Saké Meter Value of +3, making it a slightly dry Saké. Smelling this Saké, you might be surprised to get aromas of violets, pear and subtle red fruits. Then when you taste it, you'll find it silky, clean and light. The flavors echo some of the smells, though the fruit flavors are more prominent than the floral notes. As you concentrate, you will realize the complexity of the taste and with its lengthy finish, you will have plenty of time to ponder over the flavors. This is an elegant Saké yet with some body. An exceptional example of the great potential of Saké. This should appeal to anyone.

I drank this with a roasted chicken dish and think it paired up well. The Saké was not overpowered and it was hearty enough to stand up to the food too. It seemed to refresh my palate, while its flavors helped to complement the savory spices on the chicken. I would not have paired this Saké though with a spicy hot dish.

Next up was the Kuro Obi "Black Belt" Do-D0 Junmai Yamahai ($41.99/720 ml) which was brewed by the Fukumitsuya Saké brewery in the Chubu region of the Ishikawa Prefecture. The brewery was founded in 1625 A.D., so it has over 380 years old of history. They make only Junmais though they make a variety of different brands.

This particular Saké was made from Yamada Nishiki and Kinmon Nishiki rice, which was polished to 65%. This Saké has an alcohol content of 15% and a Saké Meter Value of +5, making it a dry Saké. What makes this Saké more unique is that is it a Yamahai. That means that the brewer uses native yeasts, those just floating in the air of the brewery. It is very risky though so very few brewers make this style any more. Yet when they succeed, a Yamahai can be rich and acidic, much more like a red wine.

This Saké had a pale, yellow color to it and an earthy nose, maybe some mushroom and almost a slight milky smell. It was a rich, full-bodied drink with pronounced earthiness and a certain creaminess to it. It was a more unusual taste, certainly very different from the fruity Sato No Homare. It seemed more rustic, which could very well be due to the use of native yeasts. I enjoyed this for its more unusual taste though it probably would not appeal to a newcomer to Saké.

Thanks to everyone who participated in WBW#59 and I will endeavor to get the summary posted as soon as I can. Thanks as well to Lenn of Lenndevours: The NY Cork Report for allowing me to choose this theme as well as for starting the whole idea of Wine Blogging Wednesday. I hope everyone enjoyed the theme, maybe learned a thing or two, and hopefully there were a few converts to Saké.

Stoneham Sun: Trek to Tupelo

My new column of "A Passionate Foodie" can be found in the July 8 issue issue of the Stoneham Sun newspaper. This is a weekly column that concentrates on reviews of local restaurants though it also sometimes touches on other food and wine topics.

The new column has been published today and will be available online soon. The new article is a restaurant review of Tupelo, a new Cambridge place serving inexpensive, Southern cuisine. Check out their Fried Grits!

If you have any questions or comments about my column, feel free to add them here.

Dine with passion

Rose Tasting

Walk into almost any wine store right now and you will see Rosé wines being prominently displayed. It is like a sign of summer, though you can enjoy Rosé any time of the year. It is a very food friendly wine and often just plain delicious.

I recently attended a Rosé tasting at Wine••Sense, a boutique wine store in Andover. Samanta, the owner, opened seven different Rosés, including five from France, one from Italy and one from Spain. She sells others at her store as well. Out of the seven, three particularly stood out to me.

The 2008 Domaine de la Bergerie Rosé de Loire ($12.99) is a blend of 70% Groslot and 30% Cabernet Franc. Groslot, also known as Grolleau, was a new grape to me, a red grape grown primarily in the Loire region and used mainly for Rosé. It has a dark pink color with a nose of strawberry and spice. It was dry with restrained red fruit flavors and a bit of floral notes. There were none of the common Cabernet Franc vegetal tastes. This is a good example of a French Rosé and a style I generally prefer.

The 2008 Domaine du Chateau d'Eau Rosé ($12.99) is a blend of Syrah and Cinsault. The vineyard and winery are organic and biodynamic. This wine had a bright pink color and an enticing smell of strawberry with hints of watermelon. On the palate, it is dry with nice red fruit tastes and mineral notes as well. A crisp, refreshing wine which would be perfect for a hot summer day.

The top winner of the tasting for me though was the 2008 Ameztoi Rubentis Txakolina ($19.99), from the Basque region of Spain. It is a blend of 50% Hondarribi Beltza and 50% Hondarribi Zuri and has a light effervescence to it. When I was in Spain, I visited a winery that made Txacoli, both white and red, and so it has a special place in my heart. This wine had a light pink color with an alluring smell of bright red fruits. On the palate, it was fruity yet dry, crisp and with that light fizz which can be so refreshing. And at only 11% alcohol, you can drink a few glasses and won't feel woozy in the sun.

What are your favorite Rosés?

Wine••Sense
166 North Main Street
Andover, MA
Phone: 978-749-9464

Burtons Grill:

Burton’s Grill of North Andover is offering a big reason why summer is our favorite season; The Lobster Lovers, Fresh Lobster Roll!

What do we think about when we hear the word, Lobster? Right off the bat, we think of the tail. That white, juicy, succulent meat in the tail leaves diner’s wishing to order more; it’s no wonder why it’s the best part! Not only is the tail the best part of your lobster dining experience, but the claw and knuckles aren’t so bad either! Now, Chef Denise Baron of Burton’s Grill, is offering these three favorite parts chopped up and mixed with mayonnaise on a Brioche Roll and served with Rosemary Potato Chips!

Want to know the secret to Chef Denise’s Masterpiece? Well now you can!

Lobster Roll
5oz Fresh Lobster Meat: Claw, Knuckles, Tail (chopped ¾” x 1”)
1tbsp Seasoned Mayonnaise
1ea Brioche Roll: Griddled
1Leaf Romaine Lettuce
20ea Rosemary Potato Chips

In a small bowl, mix the lobster meat with the seasoned mayonnaise. Once mixed, place the one leaf of Romaine Lettuce on the bottom half of the Griddled, Brioche Roll. Top the leaf with a mound of the lobster and mayonnaise. To finish, place the lobster roll on the left side of the 12” dinner plate, leaving space on the right for the chips; slightly behind the roll.

This 5 Ounce Roll from under the sea is available at Burtons Grill for $21.95 starting Monday, June 29th. The lobster roll will be available Monday – Thursday 11:30am-10pm, Friday and Saturday at 11:30am-11pm, and Sunday from 11:30am-9pm.

Za Za Restaurant: Lobster Bake

Looking for an inexpensive lobster dinner? If so, maybe you should take a short drive to Route 1. Chef Manrique Alvarenga from Za Za Restaurant has declared “I will do a New England Lobster Bake for only $12.99!”

The Za Za Restaurant New England Lobster Bake Special runs every Thursday night from 3pm-10p throughout the summer and includes a cup of clam chowder, a 1 ¼ - 1 ½ pound boiled lobster, farm-fresh corn on the cob and seasoned coleslaw for only $12.99. Sounds like a pretty good deal.

Za Za Restaurant
114 Broadway Street (Rt.1 N)
Saugus, MA
Phone: (781) 233-6815