Good Wine! Good Food! Good People! = Good Times!

We met the Solberts at Ideal Cheese Shop and it was love at first bite. Tonight, we will enjoy both tasting kits, Dorian’s fish, Schatzie’s beef, and Ideal’s cheese. Chris and Katherine brought two fabulous homegrown chickens and, of course, there will be Marvelous’ fried shrimp and mac ‘n cheese.

We will taste all the wines with most of the foods enjoying the pairings as well as noting the difference in the vintages of Domaine Dubreuil-Fontaine’s Grand Cru Corton Clos du Roi. Our joy will be shared with photos in a future email. Sounds simple because it is – gather some friends – we’ll send the kits and all will smile (you might even land on 0 or 5 and win a prize).

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Try the 4 Delicious Whites $118.00
Click Here

Try the 4 Vintages of a Grand Cru Red $198.00
Click Here

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Live Life – It's the greatest game ever invented!!

Trust Me, It's Spring

The vineyards of Burgundy haven’t a trace of foliage. However, the VDLT wine wheel is pouring ready-to-drink gems.

We offer a truly blissful tasting kit:

Voix de la Terre Chablis 2010 ($20.00); Philippe Colin’s Chassagne Montrachet 2009 ($41.77); Fabrice Larochette’s Pouilly Fuisse Vieilles Vignes 2009 ($32.67); Dubreuil Fontaine’s Pernand Vergelesses Clos Berthet 2009 ($40.10).

Have a great tasting party with friends. Enjoy these wines with fried shrimp (Watch Marvelous Cook Here) and VDLT’s famous mac ‘n cheese (Marvelous Again). Find your favorite pairing, as well as your favorite white Burgundy for the spring and summer ahead.

Of course, you are eligible to the wheel’s prizes. If the last digit of your invoice is a 0, you receive another kit free. If it’s a 5, you receive a free pound of shrimp from Dorian’s Seafood Market.

Order This Vertical Wine Tasting Kit Here!
$118.00

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Live Life – It's the greatest game ever invented!!

Christine & Chief Tasting the Corton Clos du Roi 2010

Christine, owner and winemaker of Domaine Dubreuil-Fontaine is excited about our vertical tasting kit of her Grand Cru Corton Clos du Roi 2006-07-08-09, and we understand what a unique and fun opportunity we have here. This is what the Voices of the Earth is all about. In this case the winemaker and the vineyard are the same, the main variable we shall experience is the weather of each vintage. Christine says that 2006 is a classic burgundy and ready to give great pleasure now, harvested in mid-September the wine has great structure soft tannins and nice red berries. 2007 is also ready to drink and is enjoyable now but is not as big a wine as the 2008. Harvested in late August after some challenging summer weather, the 2008 turned out to be a classic burgundy, a true big boy that will continue to evolve. A cool weather wine that was harvested in late September. The 2009 vintage has received many accolades from the wine press. This is a warm wine that is pleasurable now and will also age well. Terrific balance and structure.

Christine urges us to enjoy wine for what it is to us and not those around us, knowledge is wonderful but pleasure is most importance.

Order This Vertical Wine Tasting Kit Here!
2006-07-08-09 Grand Cru Corton Clos du Roi
$198.00

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Live Life – It's the greatest game ever invented!!

Marvelous put the flowers on the table, crank up the oven, clean the tasting glasses. It's party time! The "Chief" has ordered two kits containing four vintages of Dubreil Fontaine's King of Grand Cru Cortons to pair with a big beautiful Schatzie the Butcher's standing rib roast. A fabulous way to see the subtle but clear differences Mother Nature creates in vintages.

The "Chief" isn't eligible for the VDLT prizes, but you will win a big standing rib roast if your invoice ends in a 5 or another free $198.00 tasting kit if your invoice ends in 0. 

Order This Vertical Wine Tasting Kit Here! 
2006-07-08-09 Grand Cru Corton Clos du Roi 

$198.00 

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Live Life – It's the greatest game ever invented!!

JOHN FELLEMAN – THE ULTIMATE CONNOISSEUR

“Kimelman, it’s St Patrick’s Day and you’re going to lunch at Lutece. We have our annual table for 10 Irishmen and Andre (Soltner) is making us cassoulet”. But John, I’m not even Irish. “Your wife is and your brother-in-law leads the NYPD Emerald Society bagpipers up Fifth Avenue”. It was truly a fabulous event! The food, the guys and the wines were spectacular. However, by 4:30PM, it was very clear that I didn’t have enough Irish blood. The boys moved on to a sports bar for the start of “March Madness”. I went home and got into bed. But holding the bed to the floor was physically impossible. In the minutes (seemed like hours) before sleep saved me, I was sure that my family would be forming a “minyan” (quorum) to say Kaddish.

All of John Felleman’s business success and his kindnesses to his fellow man are almost forgotten because all who knew him were so focused on his joie de vivre. John was the ultimate “connoisseur”. He knew where and when to eat every vegetable, fish, animal, or sweet. Even sporting events, music, and art were meticulously scheduled. Tradition was his “bible”. People were always greeted with a smile and were treated the same whether banker, doorman, or taxi driver. John made every moment count. Surely Cathy, his wife and very close partner, must have seen a chink in his armour but we didn’t. Clearly we should all embrace John’s passion for living.

John has given me the honor of sharing his recipe for the “Romanze” – no, I fooled you – it’s actually Otto’s (the bartender at Lutece), who only disclosed the magic ingredients to John.

THE ROMANZE:
The following makes a 26 ounce pitcher:

6 ounces Cointreau  .  4 ounces Framboise . 4 ounces fresh lime juice
8 ounces fresh orange juice . 4 ounce fresh lemon juice
Dash of grenadine for color

LIVE LIFE – IT’S THE GREATEST GAME EVER INVENTED

On Friday evening, March 22nd, we will once again present a Winemaker's Dinner at La Crémaillère restaurant in Bedford, NY. 

La Crémaillère's proprietor Robert Meyzen and his staff have been working diligently along with VDLT's Michael Kimelman and myself to come up with a wine pairing dinner that will astonish our guests with superb cuisine and the great wines of Domaine Drouhin-Laroze. We are honored to have the Domaine's owner/winemaker Philippe and his lovely wife Christine joining us for this event. All wines will be from the great 2009 or 2010 vintage. Because we worked (or should I say, enjoyed!) so hard tasting wine to come up with the perfect wine pairing dinner, I thought I would arouse your appetite with a preview.

- Reception -

As people gather, we will be greeted with a glass of 2009 Laroze Rosé with Hors D'oeuvres. As many of you may know, dry rosé is one of the fastest growing categories in the American wine market. Many retailers I know have tripled their selection of rosé in the past few years and springtime is the best time to enjoy these wines. This rosé is very special because it is 100% Pinot Noir from some of Burgundy's top vineyards.  Philippe makes a very small amount of this wine and only on certain vintages, not to sell, but to drink with friends. No doubt a special treat to taste.

- First Course -

We will then sit down for our first course of "Chaud/Froid” of Sea Scallops with Micro Greens and a Warm Crayfish Vinaigrette. This seafood course will be paired with VDLT's private label 2010 Chablis "Vaulorent,"  a single vineyard Premier Cru Chablis from the great 2010 vintage. On the nose, there are aromas of granny smith and green apples, citrus, limestone and wet rock. Very dry in the finish with a bright acidity that cries out for this scallop dish.

- Second Course -

Roasted Loin of Lamb, Ratatouille with a Green Olive Sauce paired with 2009 Drouhin-Laroze Chapelle-Chambertin Grand Cru. Traditionally, lamb is paired with full-bodied reds like Bordeaux or a Napa Valley Cabernet, but we strongly feel that this structured Grand Cru Burgundy from the powerful 2009 vintage will be superb! Beautiful red cherry aromas and flavors, as well as strawberry, blackcurrant and  gooseberry.  These flavors in conjunction with the wine's structure will bring out the best of both lamb and wine.

- Third Course -

Roasted Squab, Sautéed Foie Gras, Fresh English Peas with a Black Truffle Sauce. With this course, we are very happy to serve the 2010 Drouhin-Laroze Chambolle-Musigny. We have chosen this wine because it shows the gracefulness for which Chambolle-Musigny is known, yet it presents rich black cherry and dark berry fruit with complex notes of sandalwood, plums and spice. Fragrant and complex, it lines the palate with silk and lace. Its delicate and fleshy texture in no way detracts from its solid and durable structure. These deeper fruit flavors along with the wines texture will pair well with this richly flavored dish.

- Fourth Course -

Assortment of Fromages. For this course, we have hand-selected an assortment of artisan cheeses, some from Burgundy itself and others that will pair well with red Burgundy. For the last wine of the night how can we not serve another Grand Cru Red Burgundy! The wine we chose is the 2009 Drouhin-Laroze Latriciиres-Chambertin. The Latricières is a Grand Cru that has the acidity to handle the cheeses along with flavors and aromas of violet, moss, red liquorish, underbrush and earth. I cannot wait to taste this wine with these cheeses.

- Dessert Course -

We will conclude the evening with Coffee Soufflé Glacé, Chocolate Cookie Crust, Café, Thé et Petits Fours. Hope to see you on the 22nd!!! 

RSVP soon as space is limited.
Email: support@vdltwine.com
or call 855-SIP-VDLT (747-8358)

Price $145

Friday, March 22
Reception at 7 p.m. – Dinner at 7:30 p.m.

Located at La Crémaillère Restaurant
46 Bedford-Banksville Road
Bedford, NY 10506
 

Be Our Guest at Grifone
 

“Hello, Kimelman. This is Felleman – Cathy Felleman. Next week is John’s birthday, and I would like you and Pat to be our guests at Grifone.”

My friend Alex (he shared office space with us) had just formed Porter Felleman with John. If John were alive today, he would be VDLT’s Thomas Jefferson, but that story is for St Patrick’s Day. Today it is all about Grifone.

Moments after we toasted his birthday, John took the reins. “The pasta is made on the premises; the veal osso buso is perfect; the raw materials at Grifone are top level so you can really order whatever food you enjoy. In fact, the crabmeat cocktail and the veal chop humble most steakhouses.”  John spoke with confidence, and somehow you immediately knew it was warranted.

That was over 20 years ago. However today, thanks to Mario and his staff, nothing has really changed. The ambience and the spacious setting make this restaurant ideal for date nights, socializing, and for business lunches and dinners.

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Mario will welcome the first 24 reservations
with a free bottle of VDLT's Special Private Label Chablis.
Call 212-490-7275 and reserve your bottle.

Grifone 244 East 46 Street, NYC 10017

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Coming Attractions!

The “big boy” holds court often in pants that look like pajama bottoms at this Upper East Side Italian with food that surpasses neighborhood quality. 

Folks in the West Village say that this is best hamburger in NY and you can enjoy it with your own wine corkage free.

This dessert is served at an Upper East Side high energy, attractive, packed restaurant whose food far exceeds the expectations of a “people place” crowd.

Mario hosts this Midtown Italian which is equally perfect for business lunches and dinners as well as “date night” outings.

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Emails containing details of above coming soon!

Please don’t hesitate to share your special New York spots. Your and our information will help guide folks to that little gem that suits them best –

THE DEMOCRATIZATION OF CONNOISSEURSHIP!

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Live Life – It's the greatest game ever invented!!

A Terrific Weekend in the Neighborhood