At currentVintage, we love it when our customers tell us how much they have enjoyed something they bought from us–whether it is clothing, wine, cheese or home goods!  When they take the time to send us a photo, well, we’re over the moon!  Sometimes people stop in the store wearing a cV purchase, so of course, like a proud parent, we have to snap their picture.  You can see these on the cV Facebook Page, where we have an album entitled “Seen in cV”.   But for those not on facebook, we’ve compiled a little “cV Hall of Fame”…

cV on facebook

Rosé wines–so summery, so beautiful….so DIVISIVE!  Our customers are basically divided into three camps:

1.  Those who drink little else for these three months

2.  Those who realize rosé has a lot to offer, but are still discovering regions and styles

3.  Those who ‘just say no’.

Most of us at currentVintage dwell proudly in the first category, especially when it comes to French rosé!  We asked cV Staff Member & Sommelier at The Pearl, Jenny Benzie, to share her thoughts on summer & Rosé…

Summer on Nantucket would not be complete without including a bottle of rosé wine for whatever  the occasion might be – sunset at The Galley, an afternoon picnic at Ladies Beach or brunch at The Boarding House on the weekend.   With so many fabulous rosé wine selections available,  it’s almost like taking a mini-vacation to France as you taste through the varying styles offered from the different regions…

Cótes de Provence is a large and non-contiguous rosé producing region of Southern France in the Côte d’Azur spanning several communes.  This area accounts for the largest amount of rosé production in Provence.  The wines produced are made from a blend of no more than 40% Carignan and at least 60% of Grenache, Cinsault, Mourvedre and Tibouren.  At least 20% of the rosé must be blended from wine produced in the saignée method (bleeding of the vats, removing some pink juice from red wine production).  These wines are often bottled in the traditional regional wine bottle that almost looks like a bowling pin!

Jenny Recommends:  Saint Roch les Vignes, 2010, $15

Bandol is a small region on the water located in the Provence region of Southern France and is one of the more internationally recognized wine regions from this area.  The only region based more so on the Mourvedre grape, which must be at least 50% of the blend, grenache and cinsault are used to complete the wine.  Small amounts of syrah and carignane may also be used (up to 15% if blended or 10% if used individually). Since red wine is more prevalent here, there is only a small amount of rosé wine production and even less white (check out the Domaines Ott Blanc de Blanc we have in the store made from Clairette + Ugni Blanc!).  The combination of the warm coastal climate and silicone/limestone soils create a wine that offers character and complexity

Jenny Recommends: Château Pradeaux , 2010, $27

Tavel can be found in the Southern Rhône Valley, just across the river from Châteauneuf-du-Pape.  This region ONLY makes rosé wine (that’s right, no red or white wines here) and must have an alcohol content between  11 – 13.5%.  Grenache and Cinsault are the main grapes used, accompanied by Syrah and Mourvedre.  These wines tend to have body and structure and therefore making them one of the few rosé wines that could possibly benefit from some aging.

Jenny Recommends: Chateau Trinquevedel, 2010, $20

Want to learn more about these wines?  Come buy a bottle and try it!  You can find these and many other fabulous rosés on the shelf or chilled in our cooler at currentVintage.

Jenny Benzie is the owner of Pour Sip Savor, a forward thinking wine business in which she is able to provide ‘An Assemblage of Sommelier Services’ by creating wine education opportunities for consumers, private client wine services, restaurant wine list consulting and brand ambassador to wine regions from around the world.  Her sommelier expertise has been honed by working at some of the finest establishments – Caneel Bay Resort in St. John, Michael’s in Santa Monica, Cafe Boulud in Palm Beach and The Pearl on Nantucket.

The 16th Nantucket Film Festival took place on Nantucket Island June 22-26.

I am a Nantucket Film Festival ninja.  A 16-yr veteran.  I strategize as to how to fit in the utmost and fill in every hour of every day, from morning til midnight each year.  I pore over the festival program and pencil in my film selections for the week.  That list may then be tweaked based on Artistic Director Mystelle Brabee’s picks, and yet, it will evolve daily, based on what I hear at “Morning Coffee” and ‘the Buzz of the Fest’–Nevermind the demands of my store!

Vera Farmiga & Renn Hawkey

This year, I knew that my film time would be short, so I concentrated on the events and programs that simply could not be replicated after the Festival, such as live events, short films, and screenings with a Q & A.  As much as I hate to miss anything, there is at least the possibility of catching the missed films on TV or in NYC or from Netflix or screeners, however Late-Night Storytelling only happens once.

“Morning Coffee With…” is a series I love–a one hour opportunity to begin each day eavesdropping on an honest discussion between writers (and filmmakers/producers) about how their films came to be and where they’re going.  Each day is a different moderator (Will Conroy, John Shea, Jonathan Burkhart) and a different panel.  There is no doubt that that the highlight (and biggest celebrity) was Kevin Clash and his puppet, Elmo–or should I say Elmo and his puppeteer, Kevin Clash–there wasn’t a person in the room that did not completely melt at the first words out of his furry red mouth.  This was an instance in which I quickly updated my schedule, via the new Nantucket Film Festival app on my i-phone, to include BEING ELMO–one of the star documentaries of the fest.

Jerry Seinfeld & Co

Another see-it-here-or-not-at-all program is “In Their Shoes”–a live conversation between two people you really want to hear from.  This year featured Vera Farmiga, interviewed by Richard Corliss of TIME Magazine on Thursday,  and screenwriter Paul Haggis, interviewed by Hard Ball’s Chris Matthews on Friday.   Farmiga was lovingly presented with the NFF Compass Rose Acting Award by Joshua Leonard (Blair witch Project ), her co-star in the new film Higher Ground (in which she starred and directed).  The montage of her many roles demonstrated why TIMEOUT NY called her “This generation’s Streep”.  Listening to Paul Haggis discuss the emotions and dynamics of his conflicted characters in CRASH is exactly why I move heaven and earth to attend the NFF.  Haggis was also honored on Saturday night with the NFF Screenwriters Award and a tribute by Brian Williams, who, by the way, is funnier than all the funny people in the world combined…and so very handsome.

Speaking of funny, the most coveted ticket this year, by far, was the All Star Comedy Roundtable–JERRY SEINFELD, BEN STILLER, SETH MEYERS, COLIN QUINN & AZIZ ANSARI–wonder why?!  And they did not disappoint.  Somehow, I landed in the second row–so close, it was like being in Jerry Seinfeld’s living room.  Seth Meyers opened by saying what an honor it was to play the Nantucket High School auditorium on a Sunday afternoon.  “For a musician, it’s Carnegie Hall.  for a comedian, it’s the Nantucket High School auditorium in the daytime.”

I managed to squeeze in these and a few others…

Opening Film:   BUCK

The beautifully filmed and shared story of the real-life Horse Whisperer, Buck Brannaman, who has the rare ability to teach all horses–and people– he encounters.  This was definitely the buzz of the fest.  Astonishingly, it is made by first-time filmmaker Cindy Meehl.

http://articles.latimes.com/2011/jun/17/entertainment/la-et-buck-20110617

Closing Film:  HIGHER GROUND

The story of an overwhelmed young mother who turns to a fundamentalist community for answers, but after years of unfulfilling dogma, must find the courage to reclaim her life.  They intent was to to show a multi-dimensional religious character, which I feel they achieved, however the portrait of religion in general, was still one note.  I loved its attempt at the  complicated portrayal of religious choices and for the fact that it features 3 Broadway stars–Donna Murphy, Norbert Leo Butz and Dagmara Dominczyk!  Vera Farmiga stars and directs;  Produced by Nantucket Film Festival co-founder, Jonathan Burkhart.

Documentary:  UNRAVELED

Yet another mind-blowing tale of hubris…Marc Dreier’s $700 million Ponzi scheme was front page news–until the Madoff story broke 5 days later.  Marc Simon, a filmmaker and attorney in Mar Dreier’s firm seemed destined to film the story of his mentor.

Documentary:  BEING ELMO:  A PUPPETEER’S JOURNEY

The heartwarming  story of a dream come true against the odds.  I smiled and cried through the whole thing.

OVERHEARD…the verbal highlights of the NFF

“I said “altruistic” because I know in Nantucket you people know what that means.  If I was in Revere, I would say, ‘Yous good people’.”–Comedian Colin Quinn at All-Star Comedy roundtable

“As many shake shingles as there are on Nantucket, that’s how much I thank you.”–Vera Farmiga, on receiving the Nantucket Film Festival Compass Rose award.

“We all have a compelling story that needs to be heard…and so we do what we do.”–Amy Sultan, documentary filmmaker, TO BE HEARD (NFF Audience Award Winner)

“The last big gamble that took place here was when the architect said to the Nantucket High School wood shop class, ‘Surprise Me’.”–Brian Williams, re the oddly named Sconset Casino

“Tommy Lee Jones has a face that will hold a gallon of water–and with Paul Haggis’ writing, two gallons.”–Chris Mathews??  Not sure if he or Brian Williams or Ben Queen or John Shea said this!

“Having a writer in the family is like having an assassin in the family.”–Ben Queen, screenwriter of CARS2 at “Morning Coffee”

“If you ever write a memoir, you could sell the shit out of it.”–A Professor to Carolyn Briggs, whose autobiography later became the Vera Farmiga film Higher Ground

“People say you need to have balance in your life and a broad perspective. I’m against all these things.  I advocate for narrow and unbalanced. And that is the only possible route to becoming a comedian.”—Jerry Seinfeld, as told to the Track Gals, Boston Herald

“And if there’s a prize for festival-sponsored libations, Nantucket took it with Scholium Project white wine and homemade strawberry-basil lime rickeys.”–IndieWire, referring to wine donated by wine sponsor, currentVintage

http://www.indiewire.com/article/2011/06/27/small_and_highly_desirable_nantucket_film_festival_plays_to_its_strengths

“Elmo gets the rock star treatment in Nantucket”–Headline in the Boston Herald

http://bostonherald.com/track/inside_track/view.bg?articleid=1347804&position=1

photo compliments of Being Elmo: A Puppeteers Journey

Wine and cheese pairing…is it art?  Perhaps, but it’s not that hard to create.  You are basically seeking a balance of salt and sweet.  Some are intuitive, some more cerebral, but all should bring great tastebud joy that you will want to replicate time and time again.  We start with artisanal cheeses À Point (at peak), or aged to perfection, rotating our inventory based on season and availability.  We taste a lot, and when a combo makes our heart sing, we write it down!

In cheese-plating, as in art, there are no rules, but there are guidelines, such as begin with the mildest and progress to the most pungent.  Ideally, a contrast of milks, countries and textures;  condiments, fruit and crackers are totally optional.  My standard cheese plate usually begins with a Goat and features Comte in the third or fourth position.  Beyond that, anything goes.

Here, we share some of our available cheeses and favorite pairings, just as we do with all of the wines in our store.  Consider a cheese course for your next dinner party–we would love to help you create a Masterpiece.

COUPOLE:
USA (Vermont)/Goat

The Coupole is a fresh, soft, young goat’s milk cheese that is shaped like a small dome and lightly dusted with vegetable ash. It hails from the ambitious new Loire-Valley-style production facility at Vermont Butter and Cheese Creamery, where they have been pioneering innovative dairy products for more than 25 years. As the Coupole ages, a slightly wrinkled skin develops, and the paste softens. Approximately 8 oz.

Suggested Pairing:
Saumur Blanc, Sauvignon Blanc, Unoaked Chardonnay, Maybe Viognier

HOJA SANTA:

HOJA SANTA

(OH-ha SAHN-tah)
USA (Texas)/Goat

Hoja Santa was created by legendary cheese maker Paula Lambert, owner of the Mozzarella Company in Dallas, Texas. Paula thoughtfully created a cheese that reflects its origins, as each of these young goat’s milk rounds is wrapped in a velvety, heart-shaped leaf from the local (and eponymous) Hoja Santa plant. The leaf imparts subtle notes of sassafras, anise, mint, and black pepper to this soft, fresh chèvre.
The Hoja Santas are dried and flipped, then left until a few spots of perfectly edible mold grow on the rind. These are aged for much longer than most fresh goat cheeses. This guarantees that the leaf has lost its chewiness and has infused the white paste with a light grassy note. Approximately 5 oz.

Suggested Pairing:
Sancerre, Beer, Pernod!

AFFIDELICE:
(ah-FEE-duh-lees)
FRANCE (Burgundy)/Cow

A washed-rind cow’s milk cheese from the Burgundy region of France; it is very similar to Epoisses, which is made is actually made by the same creamery. Its name, Affidelice, comes from the marriage of two words: affiné (ripe) and delice (delight). Affidelice is soft, with a moist, terracotta-colored rind, and is contained in a small, wooden box.
The maturation process is continued at Artisanal Premium Cheese Center in New York, where they wash the Affidelice with Chablis. The resulting cheese has a soft, pungent, spoonable paste with a satiny texture.

Suggested Pairing:
Chardonnay, especially Chablis;  Champagne, Riesling

HUDSON VALLEY CAMEMBERT:
USA (Vermont)/Cow

The award-winning Old Chatham Shepherding Company’s Hudson Valley Camembert is a creamy, soft-ripened cheese made from the milk of Old Chatham’s herd of East Fresian sheep combined with hormone-free cow’s milk from a neighbor’s farm.
The result is meltingly smooth and buttery, with the texture of a triple-crème, it has layers of flavor and nuance. Approximately 5.33 oz.

Suggested Pairing:
Champagne, Chardonnay, Sauvignon Blanc, Riesling

FLEUR DE MAQUIS:
(fluhr doo mah-KEE)
FRANCE(Corsica)/Sheep

Fleur du Maquis is semi-soft, made in Corsica from the milk of the Lacaune ewes.
Its name means “Flower of the Maquis”–maquis being the local term for the typical thickets of rough underbrush where highway robbers and guerrilla fighters used to hang out.  During production, the smallish wheels are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird’s eye chile.

Suggested Pairing:
Pinot Gris, Beaujolais, Zinfandel

MANCHEGO:
(mahn-CHEH-goh)
SPAIN/Sheep

Manchego is a famous Spanish D.O. sheep’s milk cheese, made exclusively from the milk of sheep grazing upon the plains of La Mancha–the land of Don Quixote! This artisanal Manchego is made from raw milk and aged for several months. The cheese is nutty, sweet, and tangy with a firm texture. After 12 months, the semi-firm cheese becomes tastier, saltier and excellent for grating.

Suggested Pairing:
Quince Preserves + Albarino, Grenache

TALEGGIO:
(tah-LED-joh)
ITALY/Cow

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic, yet mild in flavor, and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread.

Suggested Pairing:
Warm Baguette + Chardonnay, Nebbiolo Bianco, Nebbiolo

TERRALUNA:

TERRALUNA

UTAH/Cow

Terraluna is produced in Utah from clean raw Jersey cow milk. This firm cheese is in the cheddar family, yet it has an even deeper flavor and a longer finish than most cheddars. The award-winning Terraluna owes its superior quality to the mineral-rich soil where the cows graze, as well as to the fine cheese making skills of its producers.

Suggested Pairing:
Pinot Noir, IPA

PECORINO BALZE VOLTERANNE:
(Peh-co-REE-no DELL-eh BAHLT-zeh VOL-tehr-RAH-neh)
ITALY (Tuscany)/Sheep

A raw organic pecorino from Tuscany and is made with vegetable rennet of wild artichoke. The cheese is aged in oak barrels for 60 days, the rind covered in oak and olive wood ash. This imparts a unique green olive flavor and a long finish. This cheese is firm, toothsome and has a nutty texture.

Suggested Pairing:
Pinot Grigio, Sangiovese

COMTE:
(kom-TAY)
FRANCE (Jura)/Cow

Comté is a firm pressed cheese made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté. The cheese is produced in small, cooperative dairies, known as “fruitières” which collect the milk from farms within a maximum of 15 miles radius and only produce cheese in the summer months..
Comté is the most popular DOP cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comté, including mountain flowers, apricot, chocolate, butter, cream, butterscotch and grilled bread. It comes in a 1/3 pound block and is tempting to snack on like a savory candy bar!

Suggested Pairing:
Savoie, White Burgundy, Riesling, Gewürztraminer, Bordeaux Blends

GORGONZOLA PICCANTE:
(gore-gon-ZOH-lah)
ITALY/Cow

Italy’s answer to Roquefort, from the region north of Milan. Its rough, reddish rind protects a tender, light yellow, blue-flecked paste that is firm, moist, and buttery. The flavor is sharp and sweet.

Suggested Pairing:
Sauternes, Vin Santo

LA PERAL:

LA PERAL

(lah peh-RAHL)

SPAIN/Cow & Sheep

A gently blued pasteurized cow and sheep milk cheese from Asturias in northern Spain. Also known as Queso Azul Asturiano, La Peral has been made by the Lopez Leon family since the 1920s. The wheels are aged for sixty days just to the point that the blue begins to develop. La Peral resembles an Italian Gorgonzola. It has a slightly crumbly texture that leads to a refreshing finish on the palate. The sheep milk component gives this firm cheese a little olive oil flavor and a pleasant pungent aroma. Rich, moist, buttery, sharp, salty…

Suggested Pairing:
Atop a Medium-rare burger + Rioja & Other Spanish Reds, Cabernet Sauvignon, Port, Amontillado

We always say that tasting is the best way to hone your palate and learn more about wine…but what about those situations where you don’t want to drink too much, have to drive home or attend a trade tasting with dozens or even hundreds of wines?  Well, you probably oughta spit.

There is, however, an art to spitting–which may seem a little unfair, in that in order to sharpen your wine skills you have to develop your spitting skills, too?!

Well, forget about fair and start developing your spitting style.  There are a few “correct” ways to spit;  some say a slow, steady stream, others say fast and furious.  I find that different methods are necessary in different settings.  While I love having a big sip and letting the wine cover every tastebud, rather than swishing it around like mouthwash, most of the time, a half oz taste is all that is safe when it has to be expectorated with precision.

British Wine Critic Jancis Robinson makes it sound downright regal.  Hers, we will call the “Royal Spit”:

“When it makes sense to spit, you should be proud rather than ashamed to do it. You may associate expectoration with rather seedy old men and pavements, but wine people have perfected the art of doing it with great style. ‘Spit with pride’ might well be the wine taster’s motto. The stylish spit is forceful, an elegant trajectory with not the merest suggestion of a dribble, aimed dead center of the spittoon.”

Royal wave optional.

While the goal here is to illuminate the reasons and methods of spitting, it should be noted that some don’t encourage spitting at all.

Teobaldo Cappellano is considered a legend and one of the last great traditionalist winemakers in Barolo. In 1983, he banished all journalists from his cellar unless they agreed to review his wines without scores.  As a result, he is not very well-known in the United States — but is held in very high esteem in the wine world.  In regard to spitting, Cappellano said, “If there is one thing that makes me crazy, it’s spitters of wine…the ones who taste a wine by rolling it around in their mouths and then they spit it out. I worked my butt off to make wine to drink, not to spit!”

I’ve heard that sentiment from many a French winemaker, too, but that philosophy can be trouble without a wooden leg,  I’m just sayin.

For more musings and demonstrations on spitting, check out these links. At least, if you do find yourself in a setting in which you need to spit, you will be prepared to do so with confidence, if not style.

The Fine art of spitting:

http://www.spinthebottleny.com/spin-the-basics/the-fine-art-of-spitting-2

Cesare Casella and Elisabeth English

The 15th annual Nantucket Wine Festival has wrapped and the clinking of glassware subsided.  It was 5 wowza days of learning and meeting while having the most fun possible.   Most folks have now boarded a plane or boat to carry them home, while we business owners are working overtime to ready ourselves for Memorial Day weekend.  Where did those 5 days go?  It was kind of a blur…

Opening night at the White Elephant was a brief, but essential 2 hour party featuring Veuve Clicquot.  People were electrified for the start of the festival and elated that the gloomy weather prognosis was wrong, wrong, wrong.  My friend Cesare (Salumeria Rosi, NYC) and I continued the evening at The Pearl, where we had plate after plate of inventive morsels (and glass after glass of Veuve rosé) dining at the bar.  Like Cinderella, I was just barely home by midnight.

Farmstead cheese plate

Thursday began with a cheese course for breakfast and 6 glasses of wine.  Perhaps you would call it brunch, in that it was 10am, but breakfast sounds more outrageous and it was my first meal of the day.

I’m all for cheese for breakfast, anyway, but these were special cheeses, selected by Matt Jennings of Farmstead in Providence and Ihsan Gurdal of Formaggio Kitchen in Cambridge and NYC.  It was billed as an Old World-New World “smackdown”, with Matt representing New World American farmstead cheese.  It was amazing how they each had selected, without prior consultation, plates of contrasting, but complimentary cheeses.  Our table loosely agreed that it was a tie for the most part, but for me, the New World Ascutney Mtn. raw cow’s milk  from Cobb Hill Farm commune in Vermont–golden yellow and rich, caramelized flavors–gave Matt the victory.

I followed my cheese & wine breakfast with a champagne lunch.  A rock star champagne lunch, actually, meaning the cuisine of Seth Raynor (Pearl, Boarding House, Corazon del Mar) paired with the champagnes of Veuve Clicquot in an exquisite outdoor setting.  It was the 2nd annual “Nantucket Women of Wine luncheon” hosted by Veuve, and Mother Nature must have been in full favor of the event.  It was a lovely opportunity to connect with other businesswomen from the Nantucket community and luxuriate in  food and wine splendor–French Kiss oysters poached in Grande Dame, Grande Dame-braised lobster and toasted vermicelli…!  Poor Dominique Demarville (Chef de Cave)–he arrived late, newly initiated to the troubles of fog, airlines and island transportation.

Of course, one does not ideally follow these two events by going to work for the rest of the day, but alas, duty calls.  It was a busy afternoon of visits and sales and before I knew it, it was time to pour at the Comte Senard table at the Nantucket Wine Festival Gala.  If I was to be behind one table and taste wines of only one winery for the entire evening, this was where I wanted to be.  One, because Beatrice Senard is so fabulous and chic, and two, because the wines were possibly the best of the night.  Beatrice greeted me with a welcome sip of Bourgogne Blanc and from there, we progressed to the Premier Cru Les Valozieres, and TROIS GRAND CRU….2009 Clos des Meix, 2007 Les Bressandes, 2006 Les Paulands.  What a pleasure!

I did manage to sneak a taste of Alex Gambal’s 2009 Puligny Montrachet from winemaker Fabrice Laronze en route to our table and also had a night cap of Tim Mondavis 2008 Continuum while noshing on porchetta from Salumeria Rosi.  From there, Mark and I joined Cesare and Lia Tolaini-Banville of Tolaini Estates for a late bite at Lola 41, before continuing on to the obligatory bottle of Veuve rosé at, where else, The Pearl.  I forfeited the Coach in lieu of the Pumpkin, and stopped by the Club Car for a midnight tune at the piano on the way home.

Dominique & Cesare

Nevertheless, Friday began at 5am, when my feline alarm clock encouraged me to rise.  It was a big day and there were preparations to be made;  we had two major wine events scheduled at currentVintage.  First off, Lia Tolaini-Banville was pouring Terlano “Vorberg” Pinot Bianco plus two Tuscan reds and Cesare was hand-carving 30-month cured prosciutto paired with Petticoat Row Bakery baguettes.  The prosciutto melted in your mouth like none other and the bread was perfectly chewy and delicious.  Next was our Veuve Clicquot champagne tasting and bottle signing with Dominique.  We held the same event last year and all who attended were euphoric over meeting the gentile winemaker and sampling the beautiful wines from his hands in such an intimate setting.  It was one giant photo op, as we took group pictures with Dominique and a 1931 Veuve yellow taxi.  That was last year–this year was a mob scene.  There was hardly time to pop the Grande Dame as festival goers and winemakers packed the house.  It was the largest turnout for a retail store of our size ever, according to Veuve, a testament to Dominique’s popularity and the majesty of Veuve Clicquot.

What next?  Oh, yes–it was opening night at Ventuno, the new Italian restaurant from the team behind Straight Wharf restaurant and Provisions.  The opening was hotly anticipated as it was in the former location of beloved island institution, 21 Federal.  Although the end of the 21 era provoked nostalgia, and even tears, the new reign offers excitement and imagination in its menu and wine list, both welcome on the Nantucket culinary scene.  It was a who’s who table, organized by Sarah Powers of Kobrand, including Mike Trujillo, winemaker of Sequoia Grove (and a few other prestigious properties), and Chris Silva, the charismatic, fun-loving CEO of St. Francis Winery.  Cesare guided us through the offerings, both food and wine, and we proceeded to order almost everything on the menu, sometimes twice.  Highlights from the intriguing and affordable wine list included the lovely Ceretti Arneis and dry, but layered GrosJean Freres Petite Arvine.  The pasta star of the table was most definitely braised rabbit strozzapretti, although I loved my whole wheat pasta with ramps, morels and ricotta, as well.  Teeth brushed and tucked in just before the clock struck 12.

Joel Gott at cV

Saturday–let the Grand Tasting begin!  currentVintage had a new location this year, sandwiched between Cain and Frog’s Leap in the cooking demo tent.  We showed our cV Signature RRV/Sonoma wines alongside vintage grape-themed jewelry from the 1930s-70s, both to unanimous (as much as we could hear) praise.  Between the Grand Tasting sessions, we hosted Joel Gott for a tasting & bottle signing of some of his favorite wines.  He threw in a fashion show, modeling western shirts and departing with a new addition to his wardrobe.

Joel Gott in his new old shirt

Saturday night, I attended a wine tasting party, featuring Bodega Chacra, Sequoia Grove and St. Francis paired with Pi Pizza and Pappardelle Bolognese from the Pasta Goddess.  Given the preceding 72 hours, I thought almost nothing could dazzle me, but the Sequoia Grove chard, St Francis VV Zin and trio of Bodega Chacra Patagonia Pinots totally wowed.  So did the charming Piero Incisa della Rocchetta, founder of Bodega Chacra and member of the Tuscan family that brought us Sassicaia.  His totally cool vibe and euro-style made it even more of a surprise that he’s crafting exceptional single-vineyard Pinot Noir in the hinterlands of Patagonia from 55-80 year old vines…we might have to go and visit.

The only thing that got me through Sunday was knowing that the next day was Monday.  We had another awesome day at the Grand Tasting and I got around to visit some old friends and savor some new wines, as well.  The grand tasting segued into a Sinskey Family BBQ at the Boarding House, where Rob Sinskey poured his Abraxas and POV and Maria grilled duck sliders.  And just to gild the lily, there was a NWF staff party that night at the Lombardi barn, featuring a veritable feast of roasts and pastas and 200 or so leftover bottles of wine.  I joined briefly to toast the team and sup with Ray Coursen of Elyse, and then, it was homeward to savor it all.

In the vineyard with Tim Mondavi, daughter Carissa, and Bayla of Continuum

GUESS WHO’S COMING TO THE NANTUCKET WINE FESTIVAL 2011?!

Oh, how we love the Nantucket Wine Festival…the annual ritual of welcoming old friends and making new ones—meaning, of course, people AND wines.  We’ve made many friends at the NWF through the years, and brought other friends to the event, both luminaries and patrons.  This January, Mark and I had the distinct honor of meeting Tim Mondavi and luring him to be the Nantucket Wine Festival Luminary of the Year.   His legacy as the winemaker for Robert Mondavi is laudable as is his impressive new label, Continuum Estate, and its commitment to excellence in winemaking.  Continuum makes “a single red wine produced with clarity of focus at the highest quality level”, a blend of varieties from the cabernet family, and aspires to the level of a first growth Bordeaux.

We have in stock or can order wines from any of these producers, including Continuum Estate.  Our selection is all the more compelling due to the inclusion of  these esteemed makers.  Offered here are some photos of the many friends of currentVintage–on both our turf and theirs.

Lunch with Tim and Carissa Mondavi

Alex Gambal in Beaune

Sean Larkin in currentVintage

Jack Larkin of Jack Larkin in cV

with Don & Joanne of Shibumi Knoll

John Arns and Sandy Belcher in currentVintage

with Ray Coursen at Elyse

Sonoma Coast lunch with David Hirsch

Maria and Rob Sinskey

Tyler Thomas, Donelan winemaker, at Cyrus

Michael & Fiona Ragg of Mischief & Mayhem at cV

Michel Anglada of Anglada-Deleger, in Beaune

Domaine Comte Senard in Aloxe-Corton

with Kristen at Newton Vineyard

Hourglass

Seminar with Elton Sloane of Robert Craig Winery

Andy Peay pouring for me and Ziggy the Wine Gal

Magnificent Palmaz winery

Big Bottles at Miner Family

Cesare Casella, Chef-Owner Salumeria Rosi Parmacotto, NYC

*Napa*Sonoma*San Francisco*Carmel*Santa Barbara*Ventura*Pismo Beach*Santa Monica*Palm Springs*LA*Boston*New York* *Montreal*Greenville*Charlotte*Asheville…

60+ Days on the fly!

vintage finds, wine discoveries, dining, family, friends, fun

We know, we’ve been there.  The invitations are pouring in and you haven’t a clue what to wear–or even how to decipher the dress codes:

“Festive”, “Cocktail”, “Holiday Casual”…

Take a page from Teka’s style book and look right on, whether you decide to go swanky or casual or uptown or down.

Only one month to go in 2010, but the year is already overflowing with wonderful times, great adventures, fabulous memories.  The last eleven months have been filled with annual traditions (Daffodil Day, Nantucket Wine and Film Festivals) as well as travel, friends and new experiences.

cV continued to get a lot of press and was featured in a gorgeous 6-page spread in Cape Cod Life.  There were numerous trips…California, NYC, St John, France…and we launched our signature cV wines, including our 2008 currentVintage “Boschetti Vineyard” Pinot Noir.  There were wine tastings, photo shoots, and VIPs–the store practically  pulsated with energy and inspiration!

Most importantly:  I got engaged (!), then, currentVintage had its first store engagement (he proposed to her in cV!) and, our little Rosie (*star employee*) got married.

Here’s a look at a few highlights…

Our first proposal at cV!

She said "I do"! Congrats Brendan & Kate!

Rosie & Ivan got married!

Getting engaged at the Wauwinet...

...on our 8th anniversary!

11th Annual Lingerie Fishing Tournament

Wendy Schmidt & Co at Petticoat Row

Dominique Demarville of VCP!

Content at Caneel Bay

Stylist Julie Biondi (ctr) & friends

cV models in Cape Cod Life

MLK Jr Day at Glide in San Fran

B-52s Kate Pierson in cV

modeling Cheryl Fudge (who just opened a store in Santa Monica)

Actor Sarah Fraunfelder modeling for cV

Burgundy:)

Many a Grand Cru...

with LA Lifestyle Chef & "Food to Flowers" Author, Lulu Powers

Meursault & Margaux

NFF Party with Kim Corkran of Cape Air, Kate Brosnan & Tom Scott of Plum TV, Caterer Susan Warner

going to The Bazaar in LA, Pre-Grammys

La Superica in Santa Barbara

with Dan Kosta of Kosta Browne

cV Signature Wines launch at Nantucket Wine Fest

Michael Ragg of Mischief & Mayhem, Burgundy

Daffodil Day

at The Vanderbilt in Newport