Friday, December 30, 2011

Happy New Year!

We want to wish everyone a happy and healthy New Year! We graduated our fifth year at Rosso Wine Shop this past September and we are excited for the future. It is, and looks to be, a great time in the world of wine. Plenty of fantastic choices. And no shortage of good deals. If you look. And we do.

Here are some of our favorite non vintage Champagne picks (all from the Terry Thiese portfolio):

NV Chartogne-Taillet Brut Cuvée Ste. Anne $48.99
(90 Points: Wine Advocate) The NV Brut Cuvee St. Anne bristles with considerable energy for the year. It shows lovely balance in a fairly approachable style best suited to near-term drinking. The St. Anne is 60% Chardonnay and 40% Pinot Noir, based on the 2007 vintage with 20% reserve wines from 2006 and 2005. In 2007 Chartogne was not happy with his Meunier, so it was left out of the blend. Dosage is 4.5 grams per liter. Disgorged June 2011. Anticipated maturity: 2011-2015.

NV L Aubry et Fils Brut $46.99
(90 Points: Wine Advocate) The NV Brut is a pretty, graceful wine layered with expressive red fruit, dried roses and sweet herbs. It shows plenty of the house’s understated finesse and personality. The finish is round, caressing and totally inviting. The NV Brut makes a great introduction to the wines of Aubry, one of Champagne’s most fascinating growers. The NV Brut is 25% Chardonnay, 25% Pinot Noir, 45% Meunier and 5% other grapes. This version is 45% 2008 juice and 55% a solera reserve spanning vintages 1999-2007. Disgorged July 2011. Anticipated maturity: 2011-2015.

NV Pierre Peters Brut Cuvée Réserve Grand Cru $59.99
(92 Points: Wine Advocate) The NV Brut Blanc de Blancs Grand Cru Cuvee de Reserve is a gorgeous wine that captures the essence of Chardonnay in the Cote des Blancs. Pure, wiry and wonderfully expressive, the Cuvee de Reserve flows gracefully with layers of varietal fruit from start to finish. This shows superb clarity, depth and polish, particularly at the NV level. The current release is 65% 2007 and 35% reserve wines from a solera cuvee that contains 15 vintages. Roughly 2/3rds of the fruit comes from Mesnil, while the rest is from Cramant, Avize, Oger and Chouilly. This is Lot CBSAAI, disgorged: May, 2010 and bottled with 7 grams of dosage. Anticipated maturity: 2010-2016.

Wednesday, December 28, 2011

Favorite Restaurants of the Year

Here is a short list of some of our favorite restaurants this year. Most are relatively casual but deliver in the quality department and, if you can, they are well worth the visit.

435 N. Fairfax Ave
Los Angeles, CA 90036

3459 N Verdugo Rd
Glendale, CA 91208

235 N Canon Dr
Beverly Hills, CA 90210

3219 Glendale Blvd
Los Angeles, CA 90039

Lazy Ox
241 S San Pedro St 
Los Angeles, CA 90012

Le Comptoir at Tiara Cafe
127 E 9th St
Los Angeles, CA 90079

6221 Franklin Ave
Los Angeles, CA 90028

5955 Melrose Ave
Los Angeles, CA 90038

8474 Melrose Ave
Los Angeles, CA 90069

176 North Canon Drive
Beverly Hills, CA 90210

Tasting Kitchen
1633 Abbot Kinney Blvd
Venice, CA 90291

Friday, December 23, 2011

Le Comptoir at Tiara Cafe

Le Comptoir at the Tiara Cafe in downtown Los Angeles is quite an experience. Chef Gary Menes is a master at coaxing incredible flavors out of his uber-fresh ingredients. The setup is unique, there are 14 seats, and it is counter-only service. But make no mistake, even though this sounds casual, the food is as fine as you can get.

I highly recommend you make reservations as soon as possible. The run should continue for a few more months, according to Chef. 

Le Comptoir at Tiara Cafe
127 E 9th St
Los Angeles, CA 90079

Visit the site:

Our menu

something amusing... (it was: crispy chicken skin and creamy blue cheese)

first course
cauliflower velouté, yogurt, apple mostarda

second course
sunny side-up egg, young lettuce, herbs, sorrel jus

third course
“veggie plate” musqué de provence squash, mustard frill, carrots, fennel, turnips, onion petals, warren pears, brussels sprouts

fourthe course
house made fettuccini, preserved black truffles

fifthe course
“pot roast”, chanterelle mushrooms, heirloom shelling beans, romano beans, young celery, smoked scallions, sultana-pistacchio relish, truffle froth

sixth course
j&j ranch grassfed beef ny “steak”, hearts of romaine, confit of barbara’s potatoes, baby leeks, parsley vinaigrette

seventh course
chocolate cake, cream cheese, orange, graham cracker

1999 Leroy Savigny Les Beaune Les Galettes, 2006 Dauvissat Chablis La Forest
Staff hard at work
Amuse Bouche
Bubbles to start
1998 Mont-Olivet, 2001 Vieux Telegraphe Chateauneuf

Incredible bread made from 17 year old starter
Veggie plate
Fettucine and truffle
Veggie "Pot roast"
Grass fed beef
Cheese course