This week's tasting: Hurley's white Rhone blend and Minervois from the Languedoc

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1 Snug Harbor Wine. Located at 459 Washington St. Duxbury Like us on Facebook! Share Tweet Forward This week's tasting: Hurley's white Rhone blend and Minervois from the Languedoc Our featured wines on this week are all selections from the Cynthia Hurley portfolio. If you know this importer out of Newton, MA you know the exceptional values of their wines. These are two new selections we now carry in the store.

2 Domaine Mas Paumarhel, Minervois, Tradition Rouge 2015 "The Languedoc is an exciting wine region because it s undergoing change. The Dressayre s are helping to reshape it s future in Minervois, and one taste of their Tradition rouge had us clamoring for more. This wine is chock-a-block of wild berry, blackberry and blackcurrant flavors that finish with pleasing spice and licorice notes. All of this goodness comes from a blend of Grenache, Carignan, Syrah and Mourvèdre. Perfect for pairing with charcuterie, roasted chicken and hard cheeses this rich wine is balanced, substantial and darkly colored." - Cynthia Hurley French Wines. -reg $15.99/$14.39 this weekend Domaine le Clos des Lumieres L'eclat Cotes du Rhone 2016 Blend of grenache blanc, bourboulenc and clairette. "Floral nose combined with some lychee aromas. Fresh but round mouth feel, notes of flint, vanilla, citrus and grilled almonds. Complex and nicely balanced wine." -Domaine le Clos des Lumieres -reg $13.99/$12.59 this weekend 10% tasting discount this weekend!! Tastings are 4-7 pm Friday & Saturday ****

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4 Honoro Vera Rosé of Pinot Noir - This beautiful salmon colored rose shows hints of watermelon rind on the nose. The palate is bright and crisp with red fruit and berry notes including strawberry, cherry and finishes again with watermelon. A refreshing rose for any occasion including outdoor dining, whether it picnics or a backyard barbecues. -$11.99

5 Make it once, use it twice I recently joined a meat-share delivery service that sources beef, pork and chicken from a collaborative of 75 farms around New England and New York. They supply 100% grass-fed beef and other pastureraised meat as well as butter and eggs. So far I have been thrilled with the quality and taste of the beef, and recently cooked one of their briskets. There are plenty of recipes for brisket so you should do some exploration, but I make up a simple recipe that provided a tender, shredded and succulent addition to mashed potatoes. There were plenty of leftovers, so I make a pasta dish later in the week with the beef and shredded sprouts. The uses of the beef are endless and taste even better the next day. Enjoy! Oven Braised Brisket Ingredients: 3 lb brisket trimmed of excessive fat 2 lbs onions, sliced 1 cup red win 1 Bay leaf (optional) 1 lb carrots cut into chunks 2 tbsp Dijon mustard 2 tbsp apple cider vinegar oil salt and pepper Preparation:

6 Preheat oven to 325 degrees. Rub the brisket with salt and pepper (and any other dry spices you prefer). Brown on all sides in a dutch oven or other heavy lidded pot on medium heat. Remove from pot and set aside. Reduce the heat to medium-low. Add some oil to the pan and put all the onions in the pot. Cook for 5 minutes and add wine. Cook until soft, another minutes. Add bay leaf and other herbs if desired (whole stalks of rosemary or thyme). Place beef on top of onions, cover and place in oven. Cook for 5-6 hours or until easily pulled apart with a fork. Take out of oven and remove the beef and shred into bite-sized pieces. Add mustard and cider to onions and stir. Add back shredded beef and combine. Season with salt and pepper. What to drink? Your favorite red wine would be perfect with this dish, though I would stay away from really ripe or overly tannic choices because the meat has a really delicate flavor. Chianti, Pinot Noir and this red from Sicily are all good choices. This amazing wine has medium body and tannin with a cherry and strawberry nose and dry finish. Made from Nerello Mascalese grapes, this is similar in style to Pinot Noir. -$ me with questions at chris@snugharborwine.com Happy Eating!! Chris is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

7 A 98 Point Wine! New this week in the Shop!! 2015 Antinori Tignanello From Antinori- "The 2015 Tignanello is a very intense ruby red in color. On the nose, the notes of ripe red fruit, together with cassis and blackberries, are in perfect balance with the hints of chocolate and liquorice. The palate is rich, ample, and vibrant and is endowed with lively and silky tannins which give a great complexity and an important length to the finish and aftertaste". - $117 98/100 James Suckling "Fantastic aromas of dark berries, sandalwood and Spanish cedar that are ever so deep. Full body, an incredible spin of polished tannins and bright acidity. Incredible depth. Like looking over the edge of a skyscraper. Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997?"

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9 For more information, please contact Snug Harbor Wine at Facebook Website

10 This was sent to << Address>> why did I get this? unsubscribe from this list update subscription preferences Snug Harbor Wine 459 Washington Street Duxbury, MA USA