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Midtown Wines and Spirits

Important Whiskey Fest Announcement!

05/18/2013

We are thrilled to announce that we have set a date and a location for Whiskey Fest 2013 — this year’s festivities will be held on the evening of Saturday, September 14, 2013 at the Country Music Hall of Fame.

If you attended Whiskey Fest 2012, then you may remember that our focus was centered on local favorites; this year’s list of featured whiskeys will include Japanese, Canadian, Scotch, and Irish whisk(e)ys in addition to our American standbys.

The festival was a smashing success last year, but we want to make everything bigger and better for 2013, so we will be packing our schedule with a larger variety of classes, seminars, and special events in the days leading up to September 14th. You can also expect to see – and hear  a lot more from us on the web and in the store about our favorite whiskeys and bourbons as Whiskey Fest draws near.

In the meantime, we will be making a point of keeping you up to date on the enormous selection of local and imported whiskeys on our shelves. We just received new shipments of Corsair Triple Smoke and W. L. Weller 7 Year, and we are also proud to be one of only a handful of spirits stores in the area offering a limited stock of Hakushu 12 Year Japanese Malted Whiskey. We are also expecting several shipments of hand-selected single barrel whiskeys any day now so you can look forward to brand new batches of some of our most-requested spirits including Blanton’s, Four Roses and Buffalo Trace Single Barrels, Elijah Craig 12 year, and that good old Tennessee standby: Jack Daniel’s Single Barrel, so please stop by and pick up a bottle of whatever tickles your fancy!

For now, we will continue to post updates about Whiskey Fest 2013 and related activities on Twitter, Facebook, and right here on the Midtown blog, so don’t forget to check back in with us frequently and be sure to let us know if you have any ideas or requests about spirits or seminars that you would love to see at Whiskey Fest 2013.

Give Merlot A Chance…

05/17/2013

There has been a recent renaissance of Merlot wine -making after the few years of demise brought forth by a certain Hollywood blockbuster’s quote demeaning the noble Bordeax varietal.  In the years following that movie’s release, there was an obvious decline in Merlot purchasing which in turn affected production. But if you’re out there and still frightened by or just dont like those big California Merlots, give some of these a chance.

Chateau Ste. Michelle Indian Wells Merlot 2010 – 88 points Wine Spectator

Merlot from Columbia Valley, Washington – $19.99

CSM Merlot Indian Wells bottle1 96x300 Give Merlot A Chance...

I personally am not a huge fan of many reds from Washington state, but when I find myself buying something from the Northwest, its typically either a Washington Merlot or Syrah.  Comprised of 80% Merlot and the rest Syrah, this is the best of both worlds.  With big fruit up front from the Merlot and a strong, bold, yet subtly tannic finish from the Syrah, Ch. Ste. Michelle did some nice work on this wine that pairs extremely well with Pasta as well as Roasted Pork Tenderloin.

And next up, from the Southern Hemisphere and around the globe…

Craggy Range Winery Te Kahu Gimblett Gravels 2010 – 91 Points Wine & Spirits Magazine

Bordeaux Varietal Blend (80% Merlot, 8% Cabernet Franc, 8% Cabernet Franc, and 4 % Malbec) — $19.99

Craggy Range Te Kahu Bottle 117x300 Give Merlot A Chance...

This winery located on the Eastern coast of the north island of New Zealand.  Its close proximity to the coast and the South Pole keeps the coastal breezes light and cool thus giving the winery cooler days even in the heat of the southern hemisphere’s summers.  Unlike the Napa Valley Merlots that are hated in the Hollywood wine flick everyone knows too well, this is a Merlot dominated blend that stays lighter than most but the depth of flavor is dense.  The bright fruit up on the front of the palate strikes you from the get go, and the light structure makes this a great wine to have as an everyday drinker.  This pairs extremely well with herbal and vegetarian pizzas and bigger steak or tuna topped salads with a not too acidic vinaigrette.

–JS

Yazoo Funk Fest Review

05/10/2013

One of the perks of working as the “beer guy” at Midtown is the opportunity to attend industry events such as Yazoo and Embrace the Funk’s recent Funk Fest. I couldn’t pass up the chance to go to this tasting of “sour, funky and wild” beers.

This was not your average beer festival. Yahoo was celebrating the release of “Rufus,” a sour beer collaboration with New Belgium. In addition, they had a few dedicated taps for sours plus a rotating, scavenger hunt-like “opening of various unique beers. These scavenger hunts were fun as the strategy was to “follow the lines” whether you knew what was being pour or not. Most of the time, it led to a tasting of some good stuff. In addition, there were various cheese stations, sponsored by the The Bloomy Rind (Loved the Victory washed cheese!)

Now, onto the beer..

First, the Yazoo:
I enjoyed tasting the range of experimental sour beers that Yazoo and Embrace the Funk blogger/brewer Brandon Jones are working on.

Rufus was a nice, drinkable sour. It was mild in sourness compared to some of the beers that day, but had a nice tart finish. The fruit was mild towards the mid-palette (with a little mildness from the “Brett” yeast strain). The beer is a wild sour deep red ale consisting of a Blackberry and Black Currant Wheat beer base from Yazoo 100% fermented with 2 strains of Brettanomyces. Blended with oak aged sour brown ale from New Belgium. Overall, a winner, and I would happily order it again with a cleaner palate.

Other Yazoo/Embrace the Funk brews that I tried:

100% Brett Custersianus(maybe?):
Mild, It was good to taste these base beer for some other brews

100% Brett Custersianus Amarillo Double Hopped Ale
(Washed over hops in Randall?):
Interesting mix of hoppiness plus the Brett beer, not my favorite but not bad

Lichtenhainer Style Ale: Missed out

100% Brett Fermented Hibiscus Ale: Light, tart with just a hint of hibiscus.

Wild Child : Sadly, I missed this one (for the second time)

Sour Cherry:
Wow, was this sour. Others described it as a “sour patch kid” beer. I did get a nice amount of cherry flavor in addition to the sour, but sour was still overpowering. I’d love to have it blended in

Drie Day – 100% Brett Fermented Ale aged Grand Marnier Oak: Towards the end, no notes except that was good.

Brett Horyezons – 100% Brett Fermented Ale aged Rye Whisky Barrel: I believe I missed this one as well

Now, onto my favorite bottles:

Favorite:
Samichlaus, 2007
*
Rich, Creamy, Vanilla & Carmel-y, Alcohol-y=Delicious. One of the best beers I have tasted in a long time. Aging really brings out the richness (assuming, as I haven’t tried an unaged version. A little, sweet glass of beer heaven.

Runner Up:
Strubbe’s Grand Cru (Flemish Red Ale)*
After talking with a guy in line, I was excited to try Strubbe’s. He mentioned how the red ale was one of his all time favorites. The sign (handwritten on a pole!) for the beer being poured only said Grand Cru. I had no idea that these two were the same beer (I should look at the label closer). It is an interesting beer: Rich and creamy yet tart and sour. Well balanced for a sour ale as the creaminess and tartness are evenly matched.

Runner Up:
Jolly Pumpkin Madrugada Obscura*
This beer provided the biggest surprise in a beer that I’ve had in a long time. I had heard how good Jolly Pumpkin’s ales are, especially Madrugada, so I was pumped to try this. This provided a multitude of flavors on my palate. First, the tartness of brew came through, followed by a nice, rich and roasty flavor. I got a bit of chocolate as well. Lots going on, but lots going on very well.

Other great beer I tried:

Rodenbach: Good, well balanced sour*
Orval: Meh, I like my belgian’s with more spice*
Jolly Pumpkin Bam Biere: Light, tart,
Boon Oude Kriek Marriage Parfait: Fantastic. Tart yet great tasting*
Tillamin’s Strawberry: Decent, sweett and tart
Geuze Tulib: Not bad, mostly just tart
Leifmans Goudenband: No notes except tasty
The Lost Abbey Saints Devotion with “Brett“: Mild & drinable
Cantillon Geuze: Good, tart, carbonated and light

*Available at Midtown, year may vary

Overall, a fun little festival with some GREAT beers. If you missed any, come in to midtown and give them a shot!

-Matt, Midtown’s Beer Guy

Excited about Whiskey Fest 2013? So are we!

05/02/2013

Hey there whiskey drinkers and bourbon enthusiasts!

We are hard at work on this fall’s Whiskey Fest and we are eager to share as much information as possible with all of you, so watch this space for updates and announcements pertaining to the upcoming festival.

We’ve been getting some questions about where and when this year’s Whiskey Fest festivities will be held and, unfortunately, we don’t have all the answers just yet — we’re hoping to lock down a venue in the next few days and once that happens,  you’ll be the first ones to know all the details!

Additionally, if you have any ideas about guests you’d love to see or distilleries that you’d like to learn more about, please feel free to let us know.

In the meantime, feel free to come on in to Midtown Wine and Spirits and browse our enormous collection of whiskeys, bourbons, and regional spirits. Our Single Barrel collection is growing  by the day — we’ve just chosen new barrels of Buffalo Trace, Four Roses and Elijah Craig, and we’re expecting some very exciting shipments of Blanton’s and Jack Daniel’s Single Barrel any day now!

Tired Of The Same Old Cab?

04/19/2013

Tired Of The Same Old Cab… ?

If you’re tired of trying the same old Cabernet, perhaps its time to dive into the original…Cabernet Franc!  Shown by DNA evidence, the Cabernet Sauvignon grape is a product of vine grafting of Cabernet Franc and Sauvignon Blanc.  Cabernet Franc, or Cab Franc as it is usually called shows many similar characteristics of the Cab Sauv.  Its deep blackish color and bold flavors show just where the Cab Sauv came from, but with its typically milder tannic structure and earthier vegetal notes make wines made from this grape fantastic for grilling season.  The lighter Chinons from France pair extremely well with Pork dishes and grilled Ahi Tuna, where as the heartier domestic and South American Cab Francs can stand toe-to-toe with rich grilled flank steak or Portobello mushrooms.  Here are a few options of Cab Franc available at Midtown wine & Spirits to get you into the grilling season

Bernard Baudry Les Grezeaux Chinon 2010

91 Points Wine and Spirits Magazine

$21.99, normally $24.99 Tired Of The Same Old Cab?

This gravelly, 7.5-acre block sustains some of Baudry’s oldest vines, producing a tannic franc with black earthiness in the end. The gamey fruit has a blueberry tone, juicy enough to fill out the dry tannins and soften the finish. Age it to bring out the old-vine complexity. – Wine & Spirits

Lamadrid Single Vineyard Reserva Cabernet Franc 2009

91 points Robert Parker

$15.99 Tired Of The Same Old Cab?

The 2009 Cabernet Franc Reserva was sourced from the estate’s younger vines and aged for 14 months in 50% new and 50% second-use French oak. Herbs and spices (clove, cinnamon, potpourri) intermingle with enticing black fruit aromas to compose the bouquet of this tasty Cabernet Franc. Incipiently complex and lengthy, it has the structure to evolve for 2-3 years but can be approached now. It is an outstanding value. – RP

Vinum Cellars “The Scrapper” Cab Franc 2009

Special pricing, $19.99 Tired Of The Same Old Cab?

This is a wine made for the open-minded, the adventurous and those who root for the underdog. It’s Cabernet Franc from El Dorado California aged in used French Oak for 22 months; truly a Scrapper.  This concentrated pomegranate colored Cabernet Franc is rich with intense cassis notes and exotic spices like clove and sandalwood. On the palate, the concentration carries through with a sappy and juicy core of ripe black cherry fruit, dark chocolate and dark roast coffee notes. The wine finishes with round tannins which are approachable but well structured and will provide the foundation for ample aging. Enjoy now or cellar until 2022. This wine pairs well with nearly any grilled meat, but it is show cased well with marinated Flat Iron steak served with fresh summer vegetables or a salad served with an olive oil and tomato relish tossed in extra virgin olive oil, citrus and oregano with sea salt. – Winemakers Notes

Try these recipes for grilling season to pair with a Cab Franc:

Grilled Flat Iron Steak with Tango Sauce

Mango-Black Pepper Glazed Grilled Pork Chops

Spotlight On Portugal

04/15/2013

SPOTLIGHT ON:

PORTUGAL

Vinho Verde

This light, crisp and refreshing Portuguese white, which literally means “green wine”, is meant to be consumed young.  It pairs extremely well with light fare including fresh herbal salads, shellfish,  fish and pastas in a light olive oil sauces.  Vinho Verde also makes a great choice for a light, affordable white that is easy to introduce to non-wine drinking friends and colleagues.  It’s bright citrus notes and frizzante effervescence make vinho verde an ideal candidate for sipping on the back porch and relaxing in late summer or fall.   Try pouring on the rocks with a splash of St. Germain Elderflower liqueur and a lime wedge. famega VV 214x300 Spotlight On Portugal

Famega Vinho Verde – $9.99

Love Pinot?  Try Dão Wines…

The Dão region on Portugal’s western coast has been producing wines for centuries, but as of recently (the 1970s), their wines, outside of Port production, have been simply known as declassified red wines.  Since Portugal’s admittance into the European Union, new regulations have increased the care given to grapes and determination from winemakers to have these Portuguese wines compete in the world marketplace.  One such wine is the Callabriga Dåo Red.  With its density and body similar to that of an Oregon Pinot Noir, spice and tannic structure in the same vein of a Spanish Tempranillo and the finish of a hearty California Merlot, this wine is surely one to try going into the cooler months of this year.  If you’re a Pinot or tempranillo fan, this is definitely one for you.  Slate soils, cool Atlantic winds, French & Portuguese oak, along with old world production methods make the Callabriga Dão, a wine in a world of its own.callabriga DAO Spotlight On Portugal

Callabriga Dão Red – $16.99

Douro Valley

Although Portugal is known for its Port wines, there are a few hot commodities coming out of the country that could rival Spanish Reservas or Southern Italian relics like the Aglianico.  The Quinta Do Crasto Reserva Old Wine Red is a stunning example of what the Douro Valley has to offer.  Stretching through western Spain across the Northeast region of Portugal, the Douro river and valley offer temperate climates, long days and cool Mediterranean nights.  These attributes along with steep valley slopes and slate in the soil offer depths of flavor to this unique wine not found anywhere else in the world.  The Quinta Do Crasto Reserva is a field blend, from an average of 70 year old vines, comprised of a large array of grape varietals exhibiting a strong tannic structure that can stand up to a variety of different food accompaniments.   Receiving a 94-point rating from Wine Enthusiast, this wine can be enjoyed now or cellared til 2023.

quinta du crasto1 112x300 Spotlight On Portugal

Quinta Do Crasto Old Vine Red Reserva 2009 – $49.99

Spain’s Best Kept Secret

07/17/2012

Wines from Spain are a personal love for me. I think everyone has had that one great taste of vino that makes them take a step back and go, ” Whoa! “.

corks250 Spains Best Kept Secret

For me, it was when I first sipped Petit Verdot.  Petit Verdot, you say? For those of you not acclimated with this wonderful varietal, let me shed some light. Petit Verdot is one of the five “classic” Bordeaux grapes. When grown in perfect conditions, it gives off a beautiful bouquet of fresh blueberries, lavender and violet. It’s only problem is that it ripens very late, even more so than Cabernet Sauvignon, so it’s a particularly difficult character to master. This is not the case in Spain. With their extended growing seasons, light rainfall and dry, arid climate, it’s a match made in heaven. Some research has even shown that it is actually native to the regions of Tarragona, Aragon, Navarra and Rioja, and was brought to France by the Romans thousands of years ago. Other parts of the globe with similar conditions such as Argentina, Chile and Australia have seen an influx of Petit Verdot plantings in the past 20 years. But Spain in my opinion has shown just how amazing this grape can become when given proper care and attention.

Take Chapillon’s Cuvée Harmonie, rated 90 points by The Wine Advocate, for instance. Blended with 10 percent Tannat, this wine shows off scents of bright, dark berries, spicy floral components, and leaves you with a finish that seemingly lasts forever. For 15 bucks. For those of you interested in pairing ideas, all things pork are perfection, with cured meats such as Jamón ibérico being even better. Hard, nutty cheeses, preferably sheep’s milk, are fantastic as well. So do yourself a favor, put on some Spanish guitar and check out Petit Verdot. You will be more than happy you did.

1st Annual Nashville Whiskey Festival 2012

07/12/2012

whiskeyfestwebsite 1st Annual Nashville Whiskey Festival 2012

That’s right folks, this is a big deal! On September 22, the 1st Annual Nashville Whiskey Festival, sponsored by your favorite wine and spirits store, will take place at the War Memorial Auditorium. It will be one of the biggest events to hit Nashville and will be packed full of stars and gems of the whiskey world. With Tennessee being not only one of the largest whiskey consuming states in the world, it is also one of the largest whiskey producing. It’s only proper to throw a festival in celebration of one of America’s favorite spirits. What happens at a whiskey festival, you say? Here’s just a few things we have in store for you:

  • -Special tastings through the week leading to the event
  • -30+ distilleries & breweries participating
  • -Educational seminars put on by master distillers
  • -Special VIP hour w/ rare whiskey tasting
  • -Cigar kiosk
  • -Barrel aged beer
  • -Special whiskey cocktail seminar featuring  Tim Laird America’s C.E.O.

There’s all this and so much more to come. Follow us on Twitter (@Nashwhiskeyfest & @midtownwine), Facebook and make sure you’re on our email list to get the latest information as it comes out!

Redefining Your Gin Preferences

02/18/2012

With the warm weather approaching — though it never really left — we’re getting closer to bringing out the bottles of gin and other lively spirits. Some like to call them “rays of light”, “sunshine in a glass”, or “liquid pine trees”, I just like to call them good.

Gin has not always been at the top of my list of spirits to rave about. It honestly stayed at the bottom for a long time. Then the creativity set in and I fell in love with the “Old Tom” style of gin that was soon to become my favorite.

The best things about liking gin are the trinkets, mixers and liqueurs that have been solely designed to complement the beautiful botanicals that are found in the gin itself. I was unaware of these until I found myself at a bartenders’ competition where the base spirit was Bombay Sapphire Gin. Never would I have thought that hickory smoked lemons, strawberries, figs, eggs and lavender would be some of my new favorite pairings with gin. This may have been the start of my love affair with gin — OK, this definitely was the start of my love affair.photo1 300x300 Redefining Your Gin Preferences

To describe my palate/taste when it comes to gin, I prefer ones that have slightly subdued juniper notes and more of the prominent citrus tones up front. I tend to go with an “Old Tom” style gin more often than a London dry or the funky gin spirits such as Bols Genevere or Junipero.

Gin is not really a spirit that can shy away from its heritage and main flavor profile, such as other ubiquitous spirits like vodka, rum or tequila that one can mix with just about anything and mask its true flavor. It can mesh and hold the solid flavors of so many different items.

For instance, an italian blood orange soda that can be found at whole Foods or Trader Joes is one of the best mixers for Bombay Sapphire. It makes the gin cocktail taste like you have mixed in 3 or 4 different components. The sparkle of the bubbles break up the piney punch that sometimes dominates your palate upon first sip. The brightness and sweetness of the fruit intermingled with the botanicals of the gin bring out these crazy flavors that range from lemon sorbet and sparkling grapefruit to sweet eucalyptus and toasted honey. If you happen to come across some sparkling blood orange soda or something like it, don’t pass it up!

Now if you want to channel your inner mixologist and experiment, using egg whites takes gin cocktails to an entirely new level. For sweeter style drinks, just add any baking spice and/or small bits of fruit –  hazelnuts sprinkled with a dusting of cinammon, nutmeg, brown sugar and cardamom or figs and plums. Thinking outside the box like this leads to discovering new ideas, crazy ingredients never before considered and a way to offer new sensations to your palate.

For the last pairings, these are definitely my favorite additions to any gin cocktail I have ever held to my lips.

*Drumroll please*

smoked lemons 4251 Redefining Your Gin PreferencesHickory smoked lemon rounds ranks #1. The faint smoke you get after the initial lemon zest rounds off the acids of the lemon, and the smoke seems to give the lemon a rounder, caramelized taste. Instead of it butting heads with the bright botanicals of the gin, it brings out the above-referenced notes of figs and hazelnut that one would not expect.

Ranking second are the “juniperized” pickles — pickles soaked in juniper berries and lemons. I can’t tell you everything the pickles were brined in, but I am sure that I ate more than I probably should have. I tore into the sweet, zesty bits of goodness and found that there was a lingering flavor that came across as, believe it or not, slightly blueberry-ish.

All in all, there’s always a way to get around the basic and up-front taste of the gin spirit. As I said before, it’s never going to get too far away from the initial base flavor but can pretty much set its style in the modern contemporary feel. Don’t be afraid to branch out and try something new in life; cocktails being one of the easiest way to accomplish that. If you don’t like it, you can always make it into an Alabama Slammer! icon smile Redefining Your Gin Preferences

Kicking 2012 Off Right: Our Staff Party

02/02/2012

Another year has gone by, and with it, we each get a little older. I still can’t believe that a person born in 1991 can legally purchase alcohol…

Anyways, we at Midtown celebrate each new year with our annual wine dinner, and 2012 may have been the biggest yet. We had more than 25 people, including our full staff and some close friends, and of course we had some of the best wine we’ll drink all year. Just like last year, The Clay Pit in Murfreesboro catered our party, providing us with another night of absolutely delectable authentic Indian cuisine.

This year we held the party in the rooftop ballroom at The Days Inn by LP Field, offering a stunning panoramic view of the stadium and downtown Nashville skyline. As tradition dictates, we got things going with some delicious bubbly, whites and rosés to go with our appetizers of assorted cheeses, crackers and naan (a handmade, oven-baked flatbread with garlic and spices).

– Heidsieck Monopole Blue Top Brut Champagne
– Soter Vineyards Sparkling Pinot Noir Rosé 2006 (93 RP)
– Veuve Clicquot Rosé Champagne 2004 (93 WS)urbanshof 269x300 Kicking 2012 Off Right: Our Staff Party
– DuMol Russian River Valley Chardonnay 2007 (90-93 RP)
– Louis Latour Puligny Montrachet 2008
– Meyer-Fonne Pinot Gris 2006
– Trimbach Riesling “Cuveé Frederic Emile” 2001 (90 WS)
– St. Urbans-hof Riesling Laurentiuslay 2005 (93 RP)
– Poma Aurea Spanish Sparkling Cider
– Chateau de Selle Domaines Ott Rosé 2010 (90 WE)
– Contelucio Pinot Grigio Ramato 2009

Each year we always pull a bottle of the St. Urbans-hof — it’s a store favorite and we love to see how it is evolving over time. This year, it had less of the classical petrol notes you find in a fine Riesling and had much more honeysuckle. The DuMol is more than just a Chardonnay — it’s an entire meal. You can taste the 15 months the wine spent in 40% new French Oak, and it’s loaded with vanilla créme brulée. A friend of Midtown brought the Contelucio with him, and upon pouring it, we thought it had gone bad as it poured a color closer to a tawny port than a Pinot Grigio. However, that’s exactly how it’s supposed to look. “Ramato” refers to the old school Friulian style of winemaking where the grapes are fermented on the skins, resulting in the coppery color. It blew us away! And sadly, the only bad wine of the night was one we all always love — Latour Puligny Montrachet. Ain’t nothing you can do about a corked wine…

From here, we shifted into the red wines as we began to munch on spicy Vegetable Pakora (assorted vegetables dipped in graham flour batter and deep fried) and Tandoori Chicken. We tried to maintain some semblance of professionalism, tasting the lighter and older vintage wines first.gloria 141x300 Kicking 2012 Off Right: Our Staff Party

– Brolio Chianti Classico 1980
– Chateau Gloria Bordeaux St. Julien 1981
– Robert Mondavi Cabernet Sauvignon Reserve 1995 (93 RP)
– Coppo Pomorosso Barbera d’Asti 1997 (90 RP)
– Chateau Souverain Alexander Valley Merlot 1999 (92 WS)
– Talley Arroyo Grande Valley Pinot Noir 2004
– Bouchard Pere et Fils Beaune du Chateau Bourgogne Premier Cru 2006 (90 WE)
– Domaine Lecheneaut Chambolle-Musigny Bourgogne Premier Cru 2007

I’ll be honest — most of us didn’t expect much from the Brolio or the Gloria. Though certainly very respectable, neither of these bottlings come from absolute powerhouse producers or particularly good vintages. But on this night, we were taught the very important lesson of always tempering your expectations when it comes to opening a bottle of wine as both bottles drank impressively well!

The Brolio still had life in it, showing tart black cherry notes to go with classical sangiovese flavors of leather and tobacco. Most surprisingly, the bottle continued to taste good over the course of an hour whereas most wines this old would fade very quickly, if they even tasted good at all.

Then came the Gloria, and our prospects were grim as the cork disintegrated and collapsed into the wine as I attempted to open it. Thanks to some quick thinking on the part of one of my colleagues, we quickly poured the wine through a coffee filter and were able to salvage it. Like the Brolio, this wine impressed us quite a bit. A lot of the primary fruit had faded, but loads of cedar and spice were prevalent on the palate. It did, however, fade very quickly. After 30 minutes open, it tasted its age while the Chianti continued its life a while longer.

From here, it was time for the rockstars of the night — big, bold and rich reds.

– Robert Foley Claret 2004 (95 RP)
– Muga “Prado Enea” Rioja Gran Reserva 2004 (94 RP/WE)
– Sella & Mosca “Tanca Farra” Alghero 2004 (91 WE)
foley 174x300 Kicking 2012 Off Right: Our Staff Party
— Morgenster Lourens Rivery Valley Stellenbosch 2005 (92 RP)
– Whistling Eagle “Eagles Blood” Shiraz 2005 (95 WS)
– Durigutti “Familia” Malbec 2005 (91 WS)
– Switchback Ridge Peterson Family Vineyard Petite Sirah 2005 (95 RP)
– Tenuta Sette Ponti Toscana “Oreno” 2007 (96 WE, 95 RP)
– Cuvelier de Los Andes 2008
– M. Chapoutier Bila-Haut “Occultum Lapidem” 2008 (92 RP)
– Montes “Purple Angle” Carmenere 2008 (91 WE)
– Eberle Steinbeck Vineyard Syrah 2009
– Eugenio Bocchino “Roccabella” Nebbiolo Langhe 2009

Ah, where to begin? Well upon arrival at the party, I immediately decanted the Oreno, Purple Angel, Switch Back Ridge and Foley Claret. We gave them a good 2-3 hours decant time, and while they definitely benefited from it, they would have been even better the following morning. The Foley and Purple Angel may have been the consensus favorites, both being near black in color and displaying layer after layer after layer of flavors.

And what’s a party without dessert and some accompanying wine? We munched on Gulab Jasmun (juicy fried cheese balls dipped in honey syrup) and sipped on Quady Essensia Dessert Wine and Klein Constantia Vin de Constance Dessert Wine 2006 (95 WS/RP).

We even had a little high gravity beer appearance, in the form of the coveted Dogfish Head Bitches’ Brew, brought by one of our former employees (many thanks to Matty).

All in all, it made for one of the more memorable nights in Midtown party history. And on a final note, let us say that more than 25 of us consumed these wines over the course of more than six hours, and we also went through two 36-bottle cases of water.


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Events Events

Nashville Wine & Food Festival

Saturday, June 14th, 2014
Noon-5pm
Riverfront Park

For Tickets & Info visit the website