Results tagged “unionsquarewines”

On Saturday Union Square Wines held the kickoff for the three-day, first anniversary of their new location on 4th Avenue and 13th street. Bringing in about a dozen of their favorite importers and distributors, they set up tasting stations all around the store and turned loose the herds of glass-in-hand sippers for six hours. Unlike the tastings that sometimes take place at your local wine stores with wines you do not know and are unlikely to see again the selection yesterday was chock full of heavy hitter bottles. Not that there is anything wrong with discovering some tasty $9.99 surprises for sunny grilling afternoons, but when the opportunity to taste Chateau de Beaucastel, Pahlmeyer, S.C. Guillard Gevrey-Chambertin and Torre Muga on someone else's dime appears jump on it.

What’s there not to like about Sauvignon Blanc? When it’s good, it can be like spring in a glass – lively acidity, bright citrus notes wrapped up in grassy aromas. Just thinking about it, your taste buds perk up with interest. During the summer, we usually keep a bottle or two at the ready (usually a Sancerre) to help quench our cravings. But leave it to us to overdo a good thing (don’t even ask us about the Doughnut Plant binge), so we went in search of alternatives that give us the excitement of the Sauvignon Blanc with a little twist. Our taste buds seem to be pleased with where we ended up.

Trying to decide what wines to write about this week did not come as easily as we would have liked. We didn’t have a wine that blew us away, and the idea of writing about more summer wines felt overdone. It was already Friday, and the inspiration just wasn’t there. So to pick up some wine for the weekend and hopeful stumble across an idea or two, we took a walk over to Union Square Wines. Ok, so truth be told, we wanted to try out their new Enomatic wine tasting machine.

">Bruni two-stars Little Owl, says “It has an irresistible earnestness and exuberance that explain its instant, well-deserved popularity.” Also, he really likes the pork chop. Chef Joey Campanero, formerly executive chef at The Harrison and Pace, gets kudos for “disciplined cooking,” as does manager and co-owner Gabriel Stulman, for “real hospitality.”

You know how sometimes your tastebuds and your wallet are not exactly aligned? This can be especially true when it comes to wine. While there are great values out there that taste great and won’t force you to sell your Nepalese coin collection on eBay, sometimes you just want a great white Burgundy. Cha-ching.