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Hello from the Caviste:
Welcome to summer-ish! It's been muggy, but we have just the right refreshments for you. Tuesday, May 28, 4:30-6:30 Sam from Kellogg will be pouring wines that are unexpectedly summer-y. From classic French sauvignon blanc, to a smooth red for those grill-able nights.
We also have been enjoying those later evening cool breezes, and if you're feeling snack-ish, the midnight pasta is just the thing for you, with ingredients we have right at your fingertips.
Alternatively, you can also just come in and let Chef John Bobby throw some bar snacks down on the table (5:30 every evening we're open), with our ever-rotating by-the-glass menu (scroll below for a snapshot of our rotating menu).
Whatever your mood or occasion, we hope we can serve your wine (and food!) inclinations.
Thank you for being such a supportive community. Cheers!
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Tuesday Tasting
Summer Wines
with Sam from Kellogg
Tuesday May 28, 4:30-6:30pm
*$5 fee, waived with bottle purchase
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What we'll be tasting:
Cherrier Frères | Menetou-Salon Blanc | 100% Sauvignon Blanc | FR
Menetou-Salon, the "little brother" to Sancerre, a secret gem of a value. In 2010, Jean-Marie and François Cherrier took over a ten hectare property in Menetou-Salon and began applying their géo-biology philosophy to the farming and winemaking.
Cherrier Frères |Menetou-Salon Rouge | 100% Pinot Noir | FR
Sancerre Rouge is ardently loved by a few fans, and largely ignored by most wine drinkers in favor of the much more famous white. Made from Pinot Noir, this is a light-bodied, earthy red that is delicious served slightly chilled alongside a light meal.
Sammontana | "Alberese" | 80% Sangiovese, 20% Trebbiano | IT
A chillable red! The name of this wine pays homage to the limestone-based Alberese soil that predominates in the Chianti area and in which the Sangiovese grape thrives. The vines and olive groves of Fattoria Sammontana, located in the village of Montelupo, run along the hill that borders the valley of the Arno river. The winery and its 12th-century Roman church were once the property of the Medici family.
Mastroberardino | Mastro | 100% Aglianico | IT
The powerful, age-worthy Aglianico grape, native to Campania, has been made into wine since Ancient Roman times. However, the grape fell into near extinction until the late 1940’s, when the Mastroberardino family begin a comprehensive restoration project at their estate in the Irpinia DOC. Careful site selection and clonal propagation has led to the production of some Italy’s finest red wines. The Mastro Aglianico is an excellent introduction to this varietal.
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- Feature Recipe -
Midnight Pasta
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Credit: Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
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Midnight Pasta RecipeCredit: Tanis, David, (2011 Dec 2) "At the End of Night, Satisfaction" New York Times, https://www.nytimes.com/2011/12/07/dining/at-the-end-of-the-night-simple-pasta-city-kitchen.html(accessed May 26, 2024) Somehow, we've been in a mood for pasta you can whip up in a flash, regardless of whether it's midnight or noon. And it turns out, most of the ingredients are right at your fingertips - we stock pantry items that will inspire you to throw it all together in a short sweet period of time. Enjoy! Donostia Anchovies Petrilli Pasta Donostia Lilliput Capers Antico Enotria Yellow tomatoes Donostia Piquillo peppers
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INGREDIENTS
(by David Tanis, "Midnight Pasta with Garlic, Anchovy, Capers, Red Peppers)
Yield: 2 servings.
- ½pound spaghetti
- Salt
- 3tablespoons extra virgin olive oil
- 4garlic cloves, peeled and roughly chopped
- 4anchovy filets, rinsed and roughly chopped
- 1tablespoon capers, rinsed and roughly chopped
- ½teaspoon red pepper flakes, or to taste
- 2tablespoons chopped parsley, optional
- Parmesan for grating, optional
PREPARATION
- Step 1
Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- Step 2
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Step 3
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
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What's New at the Caviste Wine Bar
By-the-Glass
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Just a few of our current by-the-glass options:
L&R Kox, Naked Cremant
Chardonnay, Auxerrois | Luxembourg
led by microbiologist/winemaker, limestone terroir, future of wine
elegant, champagne-ish, pear, toast, white flower, seductive black dress
Cellario, Bianco
Arneis, Moscato |Langhe, Italy
focused on indigenous varietals, unfiltered/unfined, low sulfur, organic, fresh, daisies, chamomile, apricot skins, white tea, gulpable spring
Ghia, Aperitivo Spritz non-alcoholic
yuzu, lemon balm, elderflower, dates, plum, orange, ginger, rosemary, savory, hint of sweet, a tinge of amaro, lightly spritzed, summer fling
Heidi Schrock 'Tour de Rosé'
Blaufränkisch, Zweigelt, Merlot, Cabernet Sauvignon, Pinot Noir, Syrah, Lagrein, Teroldego, Petit Verdot | Burgenland, Austria
A soft “red line“ stretches from deep pink over the ripe fruit with lots of berry and cherry notes including rose petals, lavender and sage.
Dakishvelli, Amber
Rkatsitili |Republic of Georgia
expert oenologists, 400 meter altitude, aged in buried clay vessel (qveri) mandarin orange peels, honey, hint of almonds, quince, dried peach, lovely |
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~ Bar snacks available every day at 5:30pm ~
Bar Snack Menu
- SOURDOUGH BREAD -
SALTED BUTTER
- WARM OLIVES -
OLIVE OIL, PARSLEY
- CHICKEN LIVER PATE -
ONION JAM, BAGUETTE
- ARANCINI -
PROSCIUTTO, RICOTTA, BASIL, PARMESAN, RAMP AIOLI
- TAGLIATELLE -
SQUASH, GARLIC CHIPS, PECORINO, SAUSAGE
can be made vegetarian
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Upcoming Events
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Tastings and Events
Tasting with Sam from Kellogg
Summer Wines
Tuesday May 28 4:30-6:30
Tasting with Anna from Piedmont Wine Imports
Fresh Italian Arrivals
Tuesday June 4 4:30-6:30
Holiday Closure
July 1-15
*Unless otherwise noted, all tastings have a $5 fee that is waived with the purchase of wines poured at the tasting.
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Upcoming Wine Dinners*RSVP Only*
La Fête du Rosé
Rosé Tasting with Food by Bobby Boy Bakeshop
Wednesday June 12 RSVP only
More details to follow
~ Call or Email us to RSVP ~
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We look forward to helping you find some delicious wines for your next meal or event.
Have a great weekend!
Cheers,
The Caviste Team |
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