If someone built a wine bar in my heart, it'd be Terroir. In their two Manhattan locations, as well as at their sister restaurant Hearth (home of Next Iron Chef contender Marco Canora), general manager, sommelier and proud son of Canada Paul Grieco and his merry band of oenophiles enact a sort of grape-based activism, bringing under-drunk, often challenging wines to the fore.
As the Hearth website notes, "The list is meant to be confrontational as the majority of wines are not well known. But have no fear, we are here to guide you and educate you – without the intimidation factor."
Amen to that. Some of the most exquisite and unpretentious melding of food and booze I've ever had has been at the hands of Grieco and Co. - including, 4 1/2 years ago, a Sherry-centric dinner that paired courses with many permutations of the fortified Spanish wine. That dinner has flitted across my mind lately, so I reached out to the team via e-mail.
Then Paul Grieco emerged from his vat of 1985 Tenuta San Guido Sassicaia to offer guidance...and digressions.
Now, suitably mad for Madeira, let us turn our attention to Beaujolais Nouveau - a red wine aged from Gamay grapes and released, to great pomp, on the third Thursday of each November. Our Terroiristes regard it as, per French wine critic François Mauss says, "vin de merde" and quipped on Twitter, ""Has Beaujolais Nouveau fever hit you yet?" No, luckily innoculated with Morgon as precaution against that dread malady."
As Stickermeister mentioned, they've a stated preference for "real Beaujolais" and explain extensively on their winelist at Terroir:
Happiness. C'est arrivé.
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