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Finally. The weather is warm, the deck’s been power washed. We’ve been vaccinated and we’re ready to get together with friends and neighbors to celebrate being…normal.
In my neighborhood, the first post-Covid gathering was last weekend at Dave and Denise’s house, where the hospitality is unsurpassed, the wine is plentiful and everyone always feels welcome.

It was a last-minute, let’s-see-what-the-weather-does invitation, so I made a platter of cold peanut noodles and picked up a couple of bottles of rose; Les Hauts Plateaux Alpes de Haute Provence Rosé 2020, to be specific. But don’t let the haughty name fool you; this is an affordable and deliciously approachable wine.

From Southwestern France, formerly part of the Provence region, this vineyard is drenched in sunshine. And you can taste it in the wine. Light with distinct fruit and berry notes, it paired well with cheeses served as appetizers and made my peanut noodles seem elegant. The beautiful pale pink (thanks to the addition of Syrah grapes) looks beautiful in a glass and caught the evening light. It’s great with food (we also had grilled chicken), but would be delightful to sip unaccompanied on a summer afternoon. Even my discerning French neighbor, Jerome, proclaimed the wine to be “fantastique!” And it is. This proves that you don’t have to spend a lot to get a very respectable bottle of wine with a label that looks like you spent a lot. And it’s French!

I am looking forward to many more neighborhood gatherings this summer. I’ll bring the Les Hauts plateau Alpes de Haute Rose. You can bring peanut noodles.

Here’s the recipe for Carol’s Noodles:

  • 2/3 cup Teddy’s smooth unsalted peanut butter
  • ¼ cup soy sauce
  • ¼ cup teriyaki sauce
  •  tablespoons brown sugar
  • Water to thin, as needed
  • Boil a pound of fresh Asian-style noodles (I use Hoy Toy). Cool by running under cold water. Toss noodles with half of the sauce. Arrange on a platter and garnish with: bean sprouts (or shredded cabbage) chopped mint and cilantro, chopped peanuts, and scallions.
  • Serve with remaining sauce and a glass of rosé.

By Carol Band

We’re not ready for summer to be over yet, so we’re savoring the last of summer with this mouth-watering sangria! Plus, with all that left-over fruit and half bottles of rosé from your Labor Day gatherings, this should be an easy cocktail to whip up! What we love about sangria is that it can be made in so many different ways. So check out our recipe, but please share your sangria concoction with us!

What makes this sangria so different is the use of rosé wine and a splash of vodka (cause, hey, it’s 2020).

 Floozie Rosé

  • Ingredients:
    • 1/2 cup of fresh fruit (we had leftover fruit salad, so we used blueberries, strawberries, and peaches)
    • 3 ounces of rosé – we love Hugh Hamilton’s Floozie Rosé
    • Splash of vodka – we love Monkey Paradise Vodka
    • 2 ounces of sparkling water
    • Splash of orange juice
  • Make it: Mix all ingredients together in a fancy glass and enjoy

Tip: If you have more time, soak the fruit in rosé before adding to drink!

 

Let us know your favorite sangria recipe!

Thanks for following along!

Mystic Wine Shoppe

 

 

Out on the far southeastern tip of Long Island is a playground of the rich called “The Hamptons.” It’s rumored that there, every summer, the rosé flows like water. That’s how Hampton Water Rosé got its name. And yeah, it was launched by rocker Jon Bon Jovi and his son, who wisely partnered with acclaimed French winemaker Gérard Bertrand to create a wine that is much better than the mid-life anthem “It’s My Life.” Made in France, with a blend of 60% Grenache, 15% Cinsault, 15% Mourvèdre and 10% Syrah, the wine was proclaimed “Best Rosé of 2018” by Wine Spectator.


I didn’t know that when I picked it up, I just liked the label, which features an illustration of a woman diving into the water. So, even though my tastes edge more toward Salisbury Beach than Sag Harbor, I brought a bottle of Hampton Water to accompany a weekend with my adult kids on a lake in New Hampshire. It was almost 5pm when my daughter and I brought some snacks down to the dock and opened the bottle.

The sun was low, the water was sparkling and the wine was cold and delicious. I’ve found that some rosés can be too sweet, others a little harsh—a little alcohol-forward. This wasn’t. It was fruity and fresh and bold enough to stand up to ice cubes and even a splash of seltzer (hey, the day was still young!). We were impressed with the bottle’s glass stopper and we loved the way the wine tasted with sweet dark cherries and as well as with Irish cheddar. It even went with Cheez-Its (as I said, we’re not in the Hamptons).

After a glass each, we decided to try to recreate the picture on the label by diving off the dock. Our attempts resulted in a few stinging belly flops and exuberant splashes that damped the Cheez-Its. That’s when we decided that not only does Bon Jovi makes a very nice wine, but he was right: ‘We ain’t gonna live forever.” So we climbed out of the water, toweled off, and finished the bottle. Like the man says “It’s now or never.” We choose now.

By Carol Band (our local wine connoisseur)

Thank you to everyone who attended our 3rd annual Grand Rosé Tasting.  We had an amazing turnout and got to chat with so many great people.  Our wine vendors didn’t disappoint and came ready to pour; sampling 13 delicious wines for our attendees. We look forward to many more tastings at Mystic Wine Shoppe.

Here are some photos from the event – 

Rosé Tasting 2019 (8 of 45) Rosé Tasting 2019 (32 of 45) Rosé Tasting 2019 (17 of 45)

Rosé Tasting 2019 (27 of 45) Rosé Tasting 2019 (26 of 45)

Rosé Tasting 2019 (21 of 45) Rosé Tasting 2019 (25 of 45)

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Rosé Tasting 2019 (30 of 45) Rosé Tasting 2019 (31 of 45)

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Rosé Tasting 2019 (10 of 45) Rosé Tasting 2019 (22 of 45)

Rosé Tasting 2019 (39 of 45) Rosé Tasting 2019 (41 of 45)

Check our weekly tasting schedule for our next beer and wine tastings. Thanks!

 

This past weekend we hosted our annual Grand Rosé Wine tasting at Mystic Wine Shoppe.  We had 3 great wine reps sharing samples of 12 delicious rosé wines. Guests from near and far (some folks joined us from Western, MA) enjoyed finding their favorite new rosé wine(s).  Thank you to everyone who joined us for this fantastic event.  Keep an eye out for our Fall Grand Wine Tasting in October.

Special thanks to local Author Kathleen E.R. Murphy for being our special guest.  Her book, Wisdom Whisperer, is on sale now! Buy it now… it makes for a great gift for Graduates.

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Thanks again for your support!

The Mystic Wine Shoppe Team 🙂

 

 

Last summer rosé and frosé (frozen rosé) was all the rage and we think it will only become more popular this summer. With new rosés coming out left and right, the options for tasting and creating cocktails is endless. This month we’re sharing a super simple recipe to make your own frosé at home.

Check it out –

MWS Frose (12 of 15)

Mystic Wine Shoppe Frosé Ingredients:

  • Bottle of rosé – we found the darker colored rosé worked well to hold its color
  • Juice of a lemon
  • Handful of rasperries
  • 1/2 cup sugar

IMG_9329 MWS Frose (1 of 15)

Prep:

  • Freeze your rosé for at least 6 hours – we used ice cube trays
  • Place sugar into a small saucepan and add half a cup of water. Heat and stir constantly until sugar dissolves. Add crushed  raspberries to the sugar/water mixture. Let it all sit for a couple of minutes in the freezer. Strain out the liquid and place to the side.

MWS Frose (3 of 15)

Directions:

  • Mix together frozen rosé cubes, handful of ice, raspberry liquid and lemon juice
  • Blend to perfection and serve!

MWS Frose (11 of 15)

This would be perfect for all your summer cookouts!  Next month we’re adding strawberries and vodka to take it up a notch!

Thanks for your support – Cheers,

Mystic Wine Shoppe

 

Summer is the time of the year that I come alive.  Having grown up in India, on a beach in Goa no less, I am still accustomed to sunny days and warm ocean breezes.  Right now, I feel like a bear emerging from hibernation, as the crocuses finally pop up and the forsythia celebrate the changing season with bright yellow sprays of color.

And speaking of celebrating, what better way to cheer on the warmth, the long, lazy days and heat of the sun on your bare skin than to chill down a beautiful bottle of rosé and throw the windows open for the fresh air.  That is exactly what I have been doing with a dry, refreshing bottle of Castello di Bossi Rosato.  Just saying the name of the wine makes me happy.  
rose
The Castello di Bossi Rosato, made from 70% Sangiovese grapes and 30% Cabernet Sauvignon grapes, uses the maceration method to gain some color from the red grapes.  That means that it spends approximately 3 hours in contact with the red skins of the grape before the juice is pressed off and fermented separately.  There are two other methods for making rosé wines.  One is just to blend in some red wine to add color.  This is generally not allowed in most wines that want to be labeled as quality wines.  The second is to use a technique called “Saignée”, which means to bleed off.  In this method, some of the wine in a red wine fermentation is bled off after a short period of time to be fermented separately as rosé, which leaves less juice and more skins in the main vat to concentrate the flavors of the red wine.  This technique is used in places like Bandol in Southern France where the grapes may not have ripened enough or in places like Napa Valley, where vintners want to make richer, more extracted wines.  
This Rosato is a dry, dusty, wonderfully aromatic wine full of bright cherries and cranberries and hints of fresh, wild herbs.  On the mouth, it has a bright acidity on the open with a fruity, yeasty lingering finish.  One of the secrets to enjoying a good wine is to appreciate what comes before and after as much as the actual taste.  You should smell it, swirl it, smell again.  As the volatile compounds are released, they tease you with elusive scents that change from second to second.  When you finally taste it, you are invariably surprised because the nose did not reveal all of its treasures.  And then, for a really good wine, you can just enjoy the lingering aromas after you have swallowed it.  Sometimes that is even the best part of the whole experience.  This wine gives you a similar experience.  Each part of the tasting gives you a different impression and a different experience.  And you realize after each sip that the process was so enjoyable that you want to experience the whole thing again.  
 
Serve this wine well chilled – in an ice bucket – with a plate of caprese salad and prosciutto, a light pasta with fresh vegetables and herbs, grilled chicken sausages and sage-scented butternut squash soup (like we did!) or a creamy mushroom risotto…you will be in heaven.
Thanks for reading, Seema

Valentine’s Day is just next week!  What are you treating your sweetie too? We suggest making our special concoction that is SO EASY to mix up, yet has a very special feel to it. We used Flama D’Or Rosé Brut in our drink, as it’s reasonably priced and has notes of dark red fruits on the nose with a beautiful, dry finish.  Affordable and delicious =perfection!

MWS cocktail of month (22 of 51)MWS cocktail of month (28 of 51)

Ingredients:

  • Flama D’Or Rosé Brut
  • Frozen Cherries
  • Sugar and honey for the rim

MWS cocktail of month (26 of 51)MWS cocktail of month (29 of 51)

Directions: This one’s an easy one!

  • Choose a fancy glass
  • Dip rim of glass into honey and then into sugar (see photos below to see how to do it)
  • Drop in 3-4 frozen cherries (or berry of your choice)
  • Poor in Flama D’Or Rosé Brut to the top
  • Make a glass for you and your sweetie and enjoy!

MWS cocktail of month (32 of 51) MWS cocktail of month (33 of 51)

MWS cocktail of month (38 of 51) MWS cocktail of month (42 of 51)

MWS cocktail of month (45 of 51) MWS cocktail of month (47 of 51)

We wish a lovely Valentine’s Day,

Your friends at  Mystic Wine Shoppe