Bottle conditioned ale is always a great choice as the inclusion of living yeast cells does any number of things to the beer over time – primarily adding complexity to the aromas and flavors. This beer is called LIVE because those little yeasty guys are added to the bottle just before capping and they continue to make the beer so much more interesting as time goes by.
This is a relatively new additional to the year-round selections from Southern Tier, a brewery that I have come to enjoy more and more as I taste through their products. We have added this lovely Pale Ale to the lines at Max Burger West Hartford and Trumbull Kitchen this week, and will keep it rotating in from time to time at our other spots. It just tastes great, is not heavy or full in style and is about as interesting as it gets.
Southern Tier Brewery operates out of Lakewood, NY, and has been making beers since 2002. We rotate their beers through our lines on a regular basis. You can check out their website at this link: http://www.stbcbeer.com/
The Dauvissat family has been hand-crafting wonderfully precise and complex Chablis for many years. This is a fabulous style from a great vintage. We are very pleased to be able to offer this wine through the Spring, although supplies are fairly limited and we will run out by summer.
Jean & Sebastien Dauvissat Chablis Saint Pierre, 2010
Sebastien Dauvissat works a two hectare parcel of vines at the village level. The vineyards are situated on the “back side” of the 1er Crus. The soil here is infused with a particularly high percentage of limestone which permits this cuvée to make a clear statement of its origins.
Jean Dauvissat, and his son Sebastian, are the most recent in an extended line of the Dauvissat family that has been in possession of this notable domaine since 1899. The cave is positioned under the family house which dates from the 17th century and where the road to the hamlet of Chichée begins. The first formal bottling of wines under the Dauvissat label occurred on a limited scale in 1963. Then, in 1978 and 1979, Jean Dauvissat increased production to 3,000 bottles per annum. The physical expansion of the domaine under his management, along with ever-increasing quality and accompanying renown, has resulted in the cessation of sales to negociants and the bottling of the entire annual production of approximately 50,000 bottles. An unfortunate accident resulted in the untimely death of Jean Dauvissat several years ago. Sebastien Dauvissat continues the work of this historic domaine in collaboration with Evelyne Dauvissat, Jean’s wife. The domaine encompasses slightly less than 10 hectares of vineyards. The Grand Cru vineyards are south-facing; the 1er Cru vineyards have a full southeast exposure; and the village property faces northwest. All are hillside sites with an “argilo-calcaire” soil composition heavily marked by small stones that provide for excellent drainage. Of course, the entire vineyard surface is underlain by the Kimmeridgian limestone that makes Chablis one of the most unique wine-producing areas in the world.
The domaine encompasses slightly less than 10 hectares of vineyards. The Grand Cru vineyards are south-facing; the 1er Cru vineyards have a full southeast exposure; and the village property faces northwest. All are hillside sites with an “argilo-calcaire” soil composition heavily marked by small stones that provide for excellent drainage. Of course, the entire vineyard surface is underlain by the Kimmeridgian limestone that makes Chablis one of the most unique wine-producing areas in the world. Harvest levels vary extensively according to age of vines and vintage conditions. Levels for the village wine may reach 60 hectoliters per hectare in particularly generous years whereas the 1er Cru vineyards usually yield approximately 45 to 50 hectoliters per hectare. However, the old vines section of Vaillons (composed in large part of vineyards in excess of 65 years of age) frequently yields less than 25 hectoliters per hectare. The other vineyards are planted to vines between 20 and 40 years of age. The cellars of the Dauvissat domaine are equipped with the most modern materials. Fermentation and elevage of the village and premier cru wines occurs for the most part in stainless steel. The old vines cuvee of Vaillons and the Les Preuses are partially barrel fermented and barrel aged with about 25% of the oak being new. The wines are traditionally bottled 18 to 20 months after harvest. On occasion, certain of the other 1er Crus may pass part of the elevage in barrel as well, particularly when harvest levels are low.
This week at Max Downtown, two new Whisk(e)y were added to the library offering of specialty spirits. I say Whisk(e)y with the (e) because one of these products comes from the USA – High West Distillery from Park City, Utah, and the other comes from Scotland – the Glenmorangie Distillery in Tain, Ross-shire, Scotland. The practice for spelling whiskey without an “e” is common in Scotland and some of the Commonwealth regions, so we must adhere to this. It just helps to tell them apart a bit easier.
The first product from High West is the fourth whiskey we have from this unique and quite frankly compelling producer in Utah. This product is the American Prairie Reserve Whiskey, which is a blend of two whiskies; the first of which is aged about six years and is composed of about 75% corn, 20% rye and 5% malted barley, while the other portion is from ten year old whiskey, which is composed of 60% corn, 35% rye and 5% malted barley. You will not see an age statement on the label of this whiskey, as it is illegal to do so when there are blended ages such as this, but you will find a truly balanced and deeply flavored whisky that hits the palate with rich flavors of sweet oak and grains, with a smoky and soft finish. Really one of the finest that we have tasted from this distillery to date. Available for a limited time. basically while supplies last, which is usually not very long as aged whiskies are becoming more and more of a challenge to acquire.
The second whisky that was acquired by Max Downtown this week is the Glenmorangie Ealanta. This Scotch is a beautiful whisky that is part of a very limited production range called the Private Edition. It isa 19 year aged whiskey that has spent its time in virginAmerican oak casks sourced primarily from Missouri. The affect of this style with so much age is an ultra-smooth, richly flavored whisky with deep flavors of orange peel, brown sugar and roasted almonds. The expression is almost unique in the world of Scotch, or whiskies in general. Extremely limited production, this whisky will go quickly and be gone forever.
Last night at Max Amore Ristorante in Glastonbury, over 30 guests were treated to a fabulous dinner and the wines of two of Italy’s favorite winemakers. Chef Ted Burnett was on his game with a menu that touched on both traditional Italian cuisine as well as influences with a modern twist (see the menu below).
Primo Franco, Mark Conley, Diego Cusumano @MaxAmore
Guests were also treated to wine coming from both the north of Italy as well as the far south. Starting and finishing with the Prosecco from Primo Franco, a third generation winemaker from the heart of the Prosecco region and his family estate called Nino Franco Winery. Delicious wines that, as Primo pointed out, “are a way of life and can be great anytime of the day or night as they are light and refreshing”.
In between guests were treated to the deliciously fruit driven wines of Diego Cusumano from Sicily. From the youthful and value priced Nero d’Avola (a wine featured on the Max Amore wine list) to the fabulous blend of Nero d’Avola and Syrah called Benuara, to the final wine, a 100% Nero d’Avola called Segana, which is sourced from the best vineyards at Cusumano Winery, these wines were as good as it gets.
Next up at Max Amore, Chef Burnett teams up with Max Restaurant Group Beverage Director Brian Mitchell to present a Max Wine & Food School Seminar, theme: Regional Italian Wines and Cheeses. Feb 11th. See the Max Restaurant Group website Calendar for full details.
Primo Franco
head of the famed Prosecco house in Venuto, Italy NINO FRANCO &
Diego Cusumano
of the respected Sicilian winery CUSUMANO WINERY
Wednesday, January 23, 2013 – 6:30pm
menu created by Executive Chef Ted Burnett
RECEPTION Prosecco ~ Rustico Nino Franco
COURSE I
Scallop Crudo
Frescobaldi extra virgin olive oil | sea salt Cusumano ~ Insolio Sicilia, 2010
COURSE II
Berkshire Black Sopressata
grana padano | rustic crostini Cusumano ~ Nero D’Avola, 2011
COURSE III
Calamari alla Sicily
kalamata olives | capers | melted anchovies | basil |
San Marzano | toasted polenta cake Cusumano Benuara ~ Nero D’Avola, Syrah, 2010
COURSE IV
Five Hour Roasted Duck
sweet fennel Italian sausage | duck fat with house made linguine | ricotta salata Cusumano Sagana ~ Nero D’Avola, 2008
Max Restaurant Group is First in the Nation with New Wine from Fess Parker Winery
Winery Direct Series Brings Fess Parker Pinot Noir Sta. Rita Hills, 2010, to market
Most people will remember Fess Parker for his acting roles as Daniel Boone and Davy Crockett in the 1950s and 60s. He passed away in 2010, but did you know that he and now his family have owned a 715 acres winery and vineyard estate in Santa Barbara for the past 30 years? That his wines have won countless awards? And that this region grows some of the best Pinot Noir in the country?
The Max Restaurant Group is very pleased to announce that we will be offering the newest wine from the Fess Parker Winery; the Fess Parker Pinot Noir Sta. Rita Hills, 2010. In fact Max Group will be the very first location in the country to offer this wine for sale. We have made special arrangements to list this wine directly from the winery before it becomes available for wider distribution later next year.
As part of this promotion, the $18 glass price will be available for $13 and the customary $66 bottle price will be reduced to $48. Supplies at these prices are limited and will only last through February.
Stop into any Max location to try this fabulous wine from a great wine region.
A little about the Sta. Rita Hills AVA…
First created in 2001, the Sta. Rita Hills viticultural appellation is uniquely situated to receive maritime influences that create the ideal climate for growing exceptional wine-grapes. Inspired by the incredible potential offered within this wine region, a diverse group of talented growers and winemakers are producing some of California’s most exciting Pinot Noirs, Chardonnays and other varietals. As with any new region, the winegrowers and winemakers have developed a camaraderie stemming from their love of this region and the excitement of the achievements made thus far.
Sta. Rita Hills is a relatively small appellation of approximately 100 square miles. Intersected by the Santa Ynez River, the cool climate appellation is located between the towns of Buellton and Lompoc in Santa Barbara County, California.
Cool weather, fog, wind and the soils limit vine vigor, crop yield and intensify the flavors of the wines. Distinct geology and geography combine to form an absolutely unique maritime corridor. Two east-west oriented valleys represent some of the most incredible dirt and unique climatic influence in the Pinot Noir world.
Other great growers and producers from this fabulous region include: Brewer-Clifton, Clos Pepe, Foley Estates, Foxen, Pali, Sea Smoke, Siduri, Sanford, and many others.
