Staff Picks for Thanksgiving!

November 24, 2014 by: The Urban Grape

Christmas gets all the love, but in our minds Thanksgiving is the most exciting holiday of the year, especially when it comes to food and beverage pairings. Here’s a look at what the staff will be pouring at their Thanksgiving tables. Don’t forget that we will have wine tastings at both stores every night this week, click here for the full line-up!


Leah – Shebang White Blend 

Shebang White packs a lot into one bottle, both literally and figuratively. It is a blend of many, many grapes that I won’t list! It’s wonderfully floral, with anise, sage, and rosemary scents. The wine has lots of nectarine and white peach on the palate, as well as apple and some citrus. The perfect accompaniment to all of the seasoning Thanksgiving offers! 

Alex – From Bully Boy Bloodies to Woodford Bourbon, with some wine in between

My beautiful mother has forbidden me to bring wine or spirits to Thanksgiving, this is because she does not want her kids to be spending money, when the house wine/spirits will do.  As the youngest and brattiest child in the family, I will ignore her, and bring whatever wonderful libations I choose.

Thanksgiving always starts with a bagel and a bloody.  Bully Boy Vodka and Ripe Bloody Mary mix.  Add celery and citrus. That is all. After that, I must pop a bottle, or two, of my favorite New Mexican sparkler, Gruet. Dinner, with turkey, will be Agape Pinot Noir from Alsace. We love pinot, we are Alsatian. Apple Pie, so FULL, Woodford Reserve bourbon please, not just for digestion, but for enjoying on the rocks while looking out at the river, and contemplating a wonderful life, family and holiday.

Curtis – Singing Blondes Belgian Blonde Ale

This year I will be having something different, a few “Singing Blondes.” This beautiful Belgian Blonde ale is one of the most delicious beers I have tasted this year. I think of it as a fermented dinner roll, so yeasty, fresh, and good. And, at 10%abv,, you”ll be on “keep warm” throughout the day.

Stefan – Canard-Duchene Brut and Far from the Tree Cider

“I will be spending time up in Vermont with my wifes family, which means… lots of bubbles and cider. They are doing a paleo diet, which accounts for the cider, and are classy people, which accounts for bubbles, and I see nothing wrong with enabling that. So I am going up there with some Canard-Duchene Brut and some Far From The Tree Roots (it is dry and crisp and drinks almost like a Champagne). Both should work just fine with the turkey.”

Yoko – NV Champagne Jean Lallement Brut 

I truly believe Champagne goes with everything, so I chose my new absolute favorite! Made from 80% Pinot Noir and 20% Chardonnay all from Grand Cru villages of Verzenay and Verzy, it presents ripe fruits of apple, pear, citrus along with hints of honey and gamey animal/truffle note. This is a crowd pleasing and versatile style Champagne, which can handle everything on the table from light starters to the main course. Once in a while, I come across wines that make me say “wow” and this is one of those. * Please serve this in a wine glass (instead of Champagne flute) and not too cold. 

Cathryn – 2012 Zind Humbrecht “Goldert” Muscat Grand Cru, Alsace

This year, I’ll be bringing the Zind Humbrecht “Goldert” Muscat Grand Cru home with me for a traditional Thanksgiving dinner with my huge extended family.  It’s gorgeous floral aromatics and rich body make it great with turkey, stuffing and the fixings.  This is a wine that smells so good, I wish I could wash my hair in it.  Then, it finishes completely dry to cut through all that gravy.  An Alsatian winemaker once told me “Why spend hundreds on Burgundy Grand Cru when you can get Alsatian for less than half the price!” This wine proves his point.  I can’t wait to share it with my loved ones!

Joseph – Gruet Sparkling Rosé and Francois Chidaine Montlouis Sur Loire

I will be drinking Francois Chidaine’s Montlouis Sur Loire.  This off-dry Chenin Blanc is a great match for turkey.  But I’ll be starting with some Gruet Rose – I love these amazing New Mexican bubbles. 

Kevin – Andre Jacquart Premier Cru Rosé Champagne

Picking wine for Thanksgiving is not hard just because of the variety of cuisine, but also because of the variety of guests’ personal preferences! Well, nobody is unhappy while drinking Champagne, which is why my pick this year is the Andre Jacquart Premier Cru Rosé Champagne. This is a particularly dark and full-bodied rosé, extremely aromatic, and with lots of great texture. It even has some lip-smacking, but smooth, tannin which makes it go great next to even the heftiest meat – charcuterie, roasted turkey, or otherwise. Its acidity and bubbles cut right through cheesy, rich, and fatty dishes. It really goes with everything and looks super festive in a tall champagne glass!  

Ben – Crnko “Jarenincan” White Blend and Sans Liege “The Transcendentalist” Magnum

How often do you drink wine from Slovenia?! This white wine is a beautiful blend of Sauvignon Blanc, Muller Thurgau, & Welsh Riesling (don’t be scared!! It is fruity, not sweet!!) that has great fruit up front with some awesome acidity. It was the white wine for my wedding and will be outstanding with your Thanksgiving dinner!! $20/1L

Our Thanksgiving red is a blend of three different grapes- Syrah, Grenache, & Mourvedre, and ALSO a blend of three different vintages (’10, ’11, ’12). Rich in character with notes of coffee, blackberry and wood, this will be an outstanding wine for anyone that wants a full bodied red for Thanksgiving. And who doesn’t love magnums of wine?!

Brendan – Mayflower Porter and Medford Rum

Beyond the appropriate name and origin, this beer from Plymouth, MA is the perfect drink for the holiday. Rich, roasty, and smooth, it pairs up well with dark meat and stuffing, pecan pie, and of course football.

A great expression of an old Boston tradition, this dark rum overflows with intense notes of blackstrap molasses. Great on the rocks, in a cocktail, or as an addition to a dessert or glaze.

Erich – Miller Lite and Belle Pente “Belle Oiseau”

While the first two football games are on, I’ll be enjoying a few cold Miller Lites. I’m a simple man with simple needs. If its good enough for Robert Pollard, it’s good enough for me.

Dinner will feature a Korean twist, reflecting the culture of our hosts, and a Tofurky for me. I’m bringing the Belle Pente, “Belle Oiseau”, a lovely aromatic blend of riesling, pinot gris, and muscat. It’s very food friendly, lower in alcohol, and flexible enough to deal with both hoisin and cornbread.

Tom - Petitjean Pienne Grad Cru Blanc de Blancs NV and Sassella Stella Retica Riserva 2006 Valtellina Superiore

Light, bright, and ethereal, this Blanc de Blancs Champagne has a lovely balance and a clean finish allows you to taste the wine, not just the bubbles.

Our red wine choice is a lovely and unique expression of Nebbiolo. Spicy, dark flavors of raspberry and tobacco with lighter cherry notes as well. Great with the Thanksgiving spread!

Whatever you drink this Thanksgiving, as long as you share it with good friends, it’s sure to be a hit! 



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Hunting for the Perfect Wine

November 21, 2014 by: The Urban Grape

*Cathryn was a little worried about sharing her blog on pairing game meats with wine, but I think you’ll agree that it is a fantastic view into the decision to start hunting, and the excitement it has brought to her wine and food pairing! 

The eating habits in my household have changed drastically in the past nine months. Up until that time, I was in charge of buying groceries and preparing most of our day to day meals. Jeff, my boyfriend, usually made our more elaborate and special occasion dinners. About nine months ago, Jeff told me he wanted to learn to hunt. I secretly hoped it would be just a phase, as I was imagining dead animals in our kitchen and a freezer full of weird stuff I had no idea how to cook. Luckily, I had plenty of time to get used to the idea. It took 6 weeks of safety classes, countless hours researching gear and animals, and months of finding someone willing to take an inexperienced guy out into the woods with a gun.

We had our first bit of success in August, when we took our kayaks out to White’s pond in Concord and fished for trout. We ended up with five rainbows. Preparation was simple, just stuff with lemons, thyme, salt & pepper, oil well and throw on the grill. It was delicious, and had a subtle flavor of the lake it came from. This was the first time I had distinctly experienced the idea of terroir in food rather than wine. With it we drank Domaine Laurens Blanquette de Limoux. The lemony, sparkling minerality brightened up the meaty, earthy trout. After one experience cooking and eating what we had worked to acquire, we knew there was no going back. There are no words that can describe that kind of satisfaction.

Jeff finally got his first hunting opportunity a few weeks ago, when he went out in search of pheasant. He brought home two birds. We quickly realized how small our kitchen sink was when he plucked and dressed the pheasants in it. I cried a little the first time, and kept several feathers which now hang as a wreath on our front door. We prepared a very special meal of Greek style pasta with pheasant. The sauce is made with sweet red wine (we used Offley Ruby port), fresh herbs and, of course, pheasant. It’s braised to delectable tenderness and topped with toasted pine nuts. I chose Owen Roe ‘Sinister Hand’, a Washington red blend, to go with our meal. I wanted something with darker fruit but not too rich, since the sauce was so rich on its own. The result was an ideal pairing, a fantastic meal and an incredible feeling of accomplishment.

With the second bird, we made General Tso’s pheasant. This spicy and savory twist on Chinese take-out was a great weeknight dinner. I drank Sans Liege ‘Groundwork’ Grenache blanc, a rich, aromatic white from California with just slight sweetness to temper the spicy pheasant. I was happy to learn that eating game meat doesn’t have to mean only stew and sausage. These recipes came from, a blog written by hunter-gatherer Hank Shaw. This site has been invaluable, and outlines everything you’d ever want to know about harvesting your own food. He has amazing recipes for everything from venison stroganoff to fresh pasta made with acorn meal. Also outlined are tips for foraging, hunting and preparation. He also has written a couple cookbooks on the subject. Hunting is hard work for Jeff as the hunter and me as the homemaker, so its great to have this site to go back to for inspiration and motivation.

Currently, Jeff is working hard to find his first deer, which we hope will become our Christmas dinner. He settled long ago on making stuffed deer heart (stuffed with dressing similar to what you would serve with Thanksgiving dinner) and I have decided the eventual pairing will be a Chinon from Couly-Dutheil, an herby cabernet franc from France’s Loire valley. While his first attempt in New Hampshire last week was unsuccessful, he came back with a renewed appreciation for the New England wilderness and the challenge of procuring your own meat. He remains obsessed with finding another hunting opportunity this year, while I quietly expect our Christmas deer with have to wait for next year. An animal that size would feed the two of us for a long time, and I look forward to trying recipes and wines for everything from the backstrap to the liver.

I realize that hunting isn’t for everyone, but I encourage you to try some interesting proteins besides beef or chicken. Savenor’s market has a great selection of humanely farm raised elk, venison and more. There are also several restaurants around Boston that serve exotic proteins. Try the strozzapreti with braised rabbit at Sportello, or boar meatballs at the Tip Tap Room. I also encourage you to get creative with your beverage pairing, try beer, cocktails, or even a full-bodied Sake with your new recipes!

Throughout this process, we have learned that there is no feeling like eating something you’ve had to work to bring home. I’ve also learned that you can cook elegant and elevated meals with game, pair world-class wines and be fulfilled knowing the animal you’re eating led a full, natural life until the end. Now, I tend to buy more quality ingredients, out of respect for the animal that gave its life to feed us. Our dinners feel more like meals, we take our time eating (partly because you may run in to fish bones or birdshot!), use the good plates and glassware, and talk about the experience getting this food to the plate as we eat. I have a feeling the more we try, the more adventurous our pairing will be as well. If you have any experience with hunting and game preparation, I’d love to hear about it! Come find me at UG and I’ll help you find the perfect beverage to round out your meal.


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The Gold Rush

November 19, 2014 by: The Urban Grape

Last week, TJ and I went to Ward 8 in the North End (the former Nebo spot) for a drink and a bite to eat before a Celtics game. I will be honest and say that we had never even heard of Ward 8, and our expectations weren’t all that high. But the location was right, and we mostly just needed a halfway decent cocktail. 

Needless to say, the cocktails were killer, and the food was really, really good. We were so pleasantly surprised. This is the perfect pre-game spot. TJ got a variety of cocktails, but I spotted one called a Gold Rush and had to try it – Chappy was a “Gold Rush” Golden, so I felt a kinship to the drink even before the first sip. Made with Bulleit bourbon, honey, and lemon, it ended up being a cocktail that perfectly suited my palate. 

When we got home I sent a tweet out to Ward 8 asking for the recipe, but never heard back. Undeterred, this weekend I started googling recipes and hit the honeypot! This is considered  a new modern classic, despite first appearing just over a decade ago in New York. It is so simple to make, and can be batched for parties (or also easily turned into a punch with the addition of some sparkling wine). I’m so happy that I made two, but only drank one. That means I have one in the fridge as my reward at the end of this frigid day. 

Here’s the recipe – you definitely need to use quality ingredients! 

Gold Rush –  makes one cocktail

2 ounces bourbon (I used Woodford last night)
.75 ounces fresh lemon juice 
.75 ounces honey syrup (Mix one part honey to two parts water. You’ll see different ratios for the honey syrup all over google, but I think you need to be careful that it’s not too sweet as you don’t want it to overpower the lemon. Obviously adjust to your tastes.) 

Put everything into a shaker with ice. Shake vigorously and pour into a small martini or coupe glass (I think Ward 8 stirred theirs, it was creamier than mine). TJ thinks this would also be perfect as a fizz, with egg white added in. I served mine in a vintage martini glass from Farm and Fable – the smaller size was exactly right for this drink. Enjoy! 

Don’t forget to join us tonight for our Billecart-Salmon tasting at UGSE from 5-8. Billecart will be in Chestnut Hill tomorrow night as well!





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Spotlight Wine: 2010 Lail Vineyards “J. Daniel Cuvee” Cabernet Sauvignon

November 17, 2014 by: The Urban Grape


The family behind Lail Vineyards can trace its lineage back to the very beginning of wine making in Napa Valley – current owner Robin Daniel Lail’s great-granduncle was Gustav Niebaum, the founder of Inglenook in 1879. This wine is named after John Daniel, who managed Inglenook from 1933 to 1964 and was one of the major forces behind the development of the Napa Valley appellation. 

Today, you won’t find a nicer person in Napa than Robin Lail. She’s an amazing story teller, full of passion for her family, her vineyards, and her wine. An hour in her presence feels like a minute, thanks to her incredible energy and charm. Robin will be at the Boston Wine Festival on Friday, March 13th, and if you can get tickets to her dinner, she and her wines will not disappoint. 

The 2010 vintage of the J. Daniel Cuvee brings the same energy and charm to the table that Robin does. Parker gave it 96 points, calling it a wine with “gorgeous balance and tons of personality.” You’ll find a nose of cacao, blackberry, and leather that opens up into spicy cardamom. The wine has big tannins and body, but nothing is too overpowering, instead melding together into the perfect sip. Only 560 cases of this wine were produced, so inventory is extremely limited. 

Lail Vineyards makes some of our favorite Napa wines. Today’s spotlight would be a special treat for anyone who loves the power and nuance in a finely made Napa Cabernet. 

Regular Price: $175/bottle

15% per Bottle Discount: $148.75/bottle
25% four-bottle Discount: $525 ($175 savings at $131.25 a bottle) 
*That’s like buy 4, Get 1 Free! 



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Secco Italian Bubbles

by: The Urban Grape

This is the wine that TJ refuses to keep in the house because he says he’s afraid he will come home from work one day and find me surrounded by empty bottles, passed out on the couch. He’s probably right, although at only 5% alcohol, it would take a lot of bottles. 

Secco (a Charles Smith brand) has two Italian bubbles – one made from Chardonnay and the other from Moscato. I adore the Chardonnay (perfect for drinking on its own, and also a fantastic palate for bubbly cocktails), but it’s the Moscato that makes me weak in the knees. As they say on their website, “This wine is so flavorful, one glass is never enough!” 

This is a great wine to have around during the holidays for people that “don’t like wine.” It’s sweet enough to intrigue them and make them feel comfortable, but it’s not cloying or thickly sweet at all – making it a wine that everyone can love. I’m sure there are great food pairings for this wine (a pear tart, for example), but please, let’s just be honest. Pop this wine open on a tough day and feel the world melt away. Just make sure you clear the empties before your spouse comes home. 

Available in the South End and at The Street in Chestnut Hill. Enjoy! 


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Introducing Urban Affairs by Urban Grape!

November 14, 2014 by: The Urban Grape

At The Urban Grape, we live and breathe one fundamental principle: learning about wine should be fun. For us that means gathering with friends, turning on some music, popping bottles, and engaging in some lively conversation.

Our passion for teaching our clients about wine led us to create Urban Affairs, a division of our company devoted exclusively to in-home and in-office wine tasting parties. Led by our energetic and enthusiastic educators, these two-hour tasting events are the ultimate in-home and in-office entertainment. Perfect for cocktail parties, bachelorette parties, client events, and office celebrations, your wine journey can be crafted to fit the tastes and needs of your guests.

Some popular Urban Affair themes include:

• Drink Progressively (wines from lightest to heaviest bodied)
• Old World vs. New World (i.e., Bodeaux vs Napa)
• Sparkling Wines from Around the World
• Up and Coming Wine Regions
• Seasonal Selections (rosé, holiday, etc)
• Female Winemakers
• Not into wine? Book a beer or spirits tasting!

Our team can even work with you on your food selections for the evening, and have many caterers, food artisans, and restaurants that we regularly work with.

For more information on booking an Urban Affair of your own, as well as pricing, please contact our Urban Affairs Manager, Chelsea Bell.

Want to learn about wine but are not yet ready to commit to an Urban Affair of your own? Sign up for our weekly newsletter for information on our monthly Geek Out educational classes and quarterly Pop-Up nights in which we demystify the world of food and beverage pairing!


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UG’s Holiday Grand Tasting!

November 13, 2014 by: The Urban Grape

Oh, we are PSYCHED for this Saturday’s Holiday Grand Tasting at both Urban Grapes. Here is what you need to know….

The South End’s tasting is from 2-5, Chestnut Hill’s is from 3-6. Between the two stores we will have over 60 wines and spirits open to try. 

We will be offering deep case discounts on wine. This is a great chance for you to come and stock up for the holidays. 

Case purchases receive free delivery. So if you’re walking by in the South End and want to place a big order, don’t worry. We’ll bring it to you next week. 

We’re pouring only the wines and spirits we know you will want this holiday season. Unlike other grand tastings around the state, you won’t have to power through the Cavit and Santa Margherita tables. We’re opening only our favorite bottles, at very affordable price points. These are unique, cool items that you’d be proud to serve. 

We’ll have all hands on deck (even I will be there, and you KNOW they never let me work the floor!) and the music pumping, so get ready to have some fun! 

Here are some examples of what we’ll be pouring at the stores (not all items will be poured at both stores): 

  • Dalmore and Jura Scotches
  • Michters Bourbon
  • Mozart and Pavan liqueurs
  • Bully Boy Distillers, including their new Hub Punch
  • Vintager Cabernet Sauvignon
  • Rotation Chardonnay
  • Kermit Lynch Coastal Chablis
  • Shafer Merlot
  • Secco Italian Bubbles – Chardonnay and Moscato
  • Roederer Rosé
  • K Vintners Viognier
  • Hypothesis Cabernet Sauvignon
  • Shebang Red Blend
  • Gramercy GSM Lower East
  • Loveblack Sauvignon Blanc
  • Zyme Reverie Valpolicella
  • Fausse Piste Roussanne
  • Pullus Pinot Noir
  • White Hart Chardinnay
  • Novy Gewurtztraminer 

And so much more!!!

Make a day of it, and head to the South End and The Street to shop in the unique stores that surround both Urban Grapes – brunch, window shopping, and wine tasting. What could be better? 



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“I’m Not a Beer Drinker, but…”

November 12, 2014 by: The Urban Grape

*Brendan is one of our newer staff members, having just joined us this fall after working at the Samuel Adams Brewery. I will admit that I have often uttered the “I don’t like beer” phrase that drives Brendan crazy, but have been on a beer kick as of late thanks to a store full of interesting beers just waiting to be tried. If wine is your thing, we can help you find beer that will get you excited as well – just ask! 

There’s a phrase that comes up from time to time, one that really doesn’t make much sense to me: “I don’t like beer.” It’s a surprisingly common phrase, and one I’ve heard in a professional capacity pretty regularly. And yet every time it confuses me. To dislike a category as broad as beer, to dismiss a hundred different styles with a wave of the hand… As a beer lover, it’s a strange thing to contemplate. I suspect, though, that part of the issue is simply that people don’t know how varied the world of beer truly is.

Of course, it’s only fairly recently that beer has had much variety for American consumers. Thirty-five years ago, the United States had fewer than a hundred breweries, and they were almost all turning out the same basic style: a pilsner variant, often with rice or corn substituted for malted barley. And even now, with craft beer booming and more choices than ever, that old style is still what many people picture when they hear the word “beer.” And while there’s nothing really wrong with that style, it is limiting. Imagine someone saying they don’t like wine when all they’d ever had was a pinot grigio.

With the rise of the modern craft beer industry, Americans have access to a wider array of beer than ever before. Big, citrusy IPAs; rich, malty doppelbocks; intriguing wild and sour ales; all can be had just about anywhere in the country by curious drinkers. It’s a grand time to be a beer lover, but that sheer variety can be baffling, even intimidating for people trying to find their way in this new world of single-hop pales and barrel-aged quads.

Fortunately, the intimidation factor can be reduced by remembering one simple fact: it’s just beer. No matter how fancy, how well-crafted, how richly hopped or spiced a beer is, it’s fermented grain and water that we drink to make the day’s end a bit less stressful. It can be much more than that, but it doesn’t need to be. It’s something I constantly have to remind myself working within the industry, because the temptation to put great beer on a pedestal and scoff at the less-good stuff is always present. But that just keeps people from trying the good stuff, and that stuff needs to be shared.

This leads, of course, to the quote I opened with, which was perhaps the most common thing I heard from guests during my time at the Samuel Adams brewery: “I’m not a beer drinker, but I really enjoyed…” People’s eyes would light up as they realized there was a beer they liked, or as they learned that most of the things they had thought about beer were wrong. An entire tour group of forty people nearly lost their minds when I explained to them that dark beers can be light in body. It had simply never occurred to them that you can enjoy a rich, roasty stout without worrying that a single sip will wreck your waistline or knock you off the barstool. Or that beer in a can is actually fine, and might even taste fresher than the bottled stuff.

The key, as with so many things, is keep an open mind and try something new. If you’re a fan of light, citrusy white wine, try out a Gose, a light wheat ale made with coriander and sea salt. If the red fruit and berry sweetness of a pinot noir is your thing, sip a Flemish red or kriek. Love the rich leather-and-tobacco nose of a well-aged barolo? Give imperial porters or barrel-aged stouts a try. If a sweet, round bourbon is more your style, an amber ale or a doppelbock might be the best step.

People have been brewing, drinking, and enjoying beer for well over 8,000 years. It’s one of our oldest traditions, and certainly one of our most fun. Grab a pint and enjoy!



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Spotlight Wine: 2001 Arpepe Sassella “Rocce Rosse” Valtellina Superiore DOCG

November 11, 2014 by: The Urban Grape


This past March, New York Times wine writer Eric Asimov wrote a fantastic article on Nebbiolo from regions outside of the Langhe – the region in Piedmont most noted for production of this expressive grape. One of the regions he wrote about was Valtellina, an area in the Lombardy region, snuggled up near the Swiss border, where they call Nebbiolo “Chiavennasca.” While Valtellina was originally known for growing robust grapes that could stand up to the marginal weather, climate changes in the region have made this a perfect, if sometimes still challenging, place to grow Nebbiolo.  
A discussion about Nebbiolo in Valtellina has to focus around one producer in particular, Arpepe. For five generations, the Perego family has been as focused on showing their unique terroir through winemaking as any Burgundian producer. In the tradition of Italy’s oldest producers their wines are aged for long periods of time, with outstanding results. 
The grapes for the “Rocce Rosse” were picked in late November and early December, which is incredibly late in the harvest. This adds a dried fruit character to the wine that is enhanced by 3-4 years aging in Chestnut wood barrels, and a year of aging in bottle. This is not a wine that is produced quickly. Their patience is our reward. The 2001 has flavors of gingerbread, dried cherry, truffle and tobacco on the palate. To reach its full potential, this wine really needs another 3-5 years of cellar aging, making it ideal for someone who can bring a little more patience to this experience. 
The best wines can be transporting. This wine is a whole new experience for even the most experienced wine drinkers. Familiar, yet unique, this is the type of bottle that makes us realize there will always be more to discover about wine. 
Regular Price: $120
15% per Bottle Discount: $102
25% four-bottle Discount: $360 (a $120 savings at $90/bottle). That’s like Buy 3, Get 1 Free!  


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Uncorking the Holidays with Champagne Krug!

November 10, 2014 by: The Urban Grape

Last night we had an exceptional private event at UG, featuring the wines of Champagne Krug. This event was our  kick-off to the holidays, and also a chance for us to share the news about a new division of our company, Urban Affairs, that we have slowly been rolling out, but are officially launching this week (more on this to arrive in your in-boxes, if you are signed up for our newsletter, and on the blog later this week!). 


We tasted the Krug Grand Cuvée, the 2000 and 2003 vintages, and the rosé. I’ve always loved Krug’s big, bold style and am a particular fan of their rosé. I find Krug to be a very food-friendly, and actually food-enhancing, wine. It’s the type of Champagne that you can pour all the way through dinner, and never feel like you’re going to overpower what’s in your glass. 

This was the second time we tasted the 2003 vintage Champagne since it was released earlier this year. It has really settled nicely and was showing beautifully last night. It’s much more floral and evocative than the 2000. I tried to pin Yoko down for a favorite, and she correctly observed that they have different purposes – the 2003 would make a wonderful aperitif, while the 2000 is more suited to food pairings. They are both spectacular, and the fact that they are so different just reinforces the importance of vintage Champagne. 

This was a festive start to the holidays, and one we won’t soon forget (fun fact of the evening – Krug estimates there are 49 million bubbles in each bottle of their Champagne!).

Thank you to Champagne Krug and to the always awesome Boston Raw Bar for providing us with oysters for the evening. If you are thinking of having a raw bar at your holiday party, you will definitely want to book Mike and Jeff – they are honestly the nicest, most class act guys around. 



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