Aroma Thyme Bistro Wine and Spirits Review

Castillo di Borghese Wine Dinner

2011-09-07T13:39:00.000-07:00

What: Castillo di Borghese Wine Dinner
Five course wine menu

When: Friday September 16th, 2011 at 7pm

Where: Aroma Thyme Bistro
165 Canal St Ellenville

Details: $59 per person, rsvp at 845 647 3000

Long Island is making world-class wines and we are featuring a special winery in our next wine dinner.
Learn all about this famed Long Island wine estate. See why in just 25 years Long Island has gone from one to 30 wineries.

Castillo di Borghese Wine Dinner Menu

Riesling
Montauk Sea Scallops, Local Creamed Corn

Sauvignon Blanc
Asparagus Soup, Dill Cashew Cream

Pinot Noir
Local Raw Five Spoke Tumbleweed Cheese
Organic Almond & Local Apple Compote

Cabernet Franc
Slow Braised Osterhoudht Beef, Roasted Local Carrots & Black Dirt Purple Potatoes

Local Poached Peach Gratin
Riesling & Saint Germain Cordial

Vegan/vegetarian option are always accommodated. Please let us know any limitations/restrictions when making your reservation.

About Aroma Thyme:
Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit http://www.chefonamission.com.

About the winery:
It's altogether fitting that when Long Island's oldest and most respected winery was up for sale some years ago, it caught the eye of a cosmopolitan Philadelphia couple who loved wine, had a respect for tradition and whose own noble roots dated back to ninth century Italy - Marco and Ann Marie Borghese. See the video by Marco introducing you to the North Fork, Long Island Wine Region.
Since 1999, the first vineyard on the North Fork has been in the creative hands of Prince Marco and Princess Ann Marie Borghese, who promptly renamed it Castello di Borghese -- Castle of the Borgheses. The 2003 season marked the 30th anniversary of this founding vineyard of the Long Island wine industry. Ann Marie and Marco continue to apply new levels of energy, watching the vineyard evolve graciously under their stewardship.
The new owners have expanded the vineyard in Long Island, redesigned the tasting room and set up a cafe-like seating area, one indoors and another outdoors, to allow people a greater degree of relaxation when tasting the ever-expanding selection of Castello di Borghese wines. The year 2001, for example, marked the debut of a new label, the Borghese Meritage, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc.
Contrary to other owners who prefer to operate behind the scenes, the Borgheses actually enjoy greeting visitors to their “castello,” often taking time to join in, or even lead, the many wine tastings held in their newly updated tasting room. “By being out front we can provide our customers with a better idea of what we're trying to achieve in our wines,” says Ann Marie. "We also like sharing the experience, to see their expressions when tasting our new vintages for the first time."
Winners of numerous international awards, Castello di Borghese Vineyard and Winery has earned widespread respect.

About Long Island wineries:
In little over quarter of a century the Long Island wine industry has grown from one small vineyard to 3,000 acres of vines and over thirty wineries producing world-class wines.
Located in New York State, on the East Coast of the United States, Long Island extends some 120 miles into the Atlantic Ocean. Its maritime climate, geography and soil characteristics provide ideal conditions for producing wines of exceptional quality.
The Long Island wine region encompasses Nassau and Suffolk Counties, with the majority of wineries and vineyards at the East End, on the North and South Forks. Here, age-old growing techniques are combined with state-of-the-art technology to produce a range of world-class wines from specific varietals and selected blends.
It has been said by many that Long Island is one of the country's most exciting wine producing regions today, with great reviews and high praise found in major food and wine publications nationwide. As the awards continue to accumulate, Long Island wines are increasingly sought after in fine restaurants and wine shops from coast to coast.
A tour of the Long island wine region is a special experience, offering an opportunity to sample and purchase our award winning wines directly from producers while enjoying beautiful scenery, comfortable hotels and romantic bed & breakfasts, great food, and a wide range of sports, leisure and entertainment activities.
Discover why experts are saying “the enchanted East End of Long Island has become one of the world’s great vineyard regions.” David Rosengarten, Food TV personality, cookbook author and food & wine writer, 2004.

Iceberg Vodka

2011-07-15T06:39:00.000-07:00

Canadian Iceberg Vodka Corporation was incorporated in 1994. In January 1995, the company announced that it would work with the Newfoundland Liquor Corporation to produce ultra-premium vodka made by from harvested 12,000 year-old icebergs and triple distilled neutral grain spirits made from Ontario sweet corn.Iceberg Vodka begins as pieces of ancient ice that break free of Arctic glaciers and travel south along the east coast of Newfoundland carried by the North Atlantic swell. Ontario sweet corn, one of eastern Canada’s most sought-after agricultural products, is harvested in mid-summer when sugar content peaks.

In July 1995 the first growlers were harvested by Iceberg Vodka Corporation. CNN and other television, radio and newspaper outlets picked up on the event and helped to make Iceberg Vodka an international story.This new ultra premium product was introduced in September 1995 at the annual Canadian Provincial Premier’s Conference in St. John’s Newfoundland.

Canadian Iceberg Vodka is now sold by many provincial liquor boards throughout Canada. It is also sold by individual distributors worldwide. Iceberg water is the cleanest water on earth. Tap water can contain hundreds of man-made chemicals. And this is shocking: A surprising number of big-name distillers use ordinary tap water to make their products.Not much better is the glacier water used by many distillers. This glacier melt is surface run-off that has been contaminated by decades of atmospheric pollutants such as carbon emissions and volcanic ash.

In 1994 Iceberg Vodka was born. As vodka lovers ourselves, from day one our goal has been to produce the cleanest tasting, purest vodka in the world. The main ingredient in vodka is water. Where could we find the purest water anywhere?

The answer was floating by, right outside our window, in a chunk of ice the size of skyscraper laying on its side.Iceberg water has been locked up and protected as solid ice for 12,000 years. Impurities in Iceberg water are so infinitesimal that they are measured in parts per quadrillion. (One part per quadrillion is one inch in sixteen million miles.) Iceberg water is 7000 times purer than tap water. This is simply the world’s purest water.Harvesting Iceberg water is no simple process. It takes brave men and women who venture with their pristine machinery into “Iceberg Alley,” the most treacherous seas known to man.

In 1912 the “unsinkable” Titanic found that out all too tragically. This is what makes Iceberg Vodka, Gin and Rums the most expensively produced products of their kind in the world. And the ones most worthy of a try!

Charbay Vodka

2011-07-15T06:36:00.000-07:00

CHARBAY Winery & Distillery remains an independent family business owned by Miles and Susan Karakasevic. They work side by side with their son Marko & his wife, Jenni, to carry on the inherited artisan traditions.The family is one of the early pioneers in the modern American artisan distillery movement. They began distilling in California in 1983 with Alambic Pot Still Brandy and haven't stopped since then.

Marko is Generation XIII to carry on the family's European heritage of fermenting & distilling. It's hard to find someone with a more spontaneous love of the art form all grounded in solid experience. This family is hands on and it shows in the quality of everything they bottle.After 13 generations of handcrafting wines and spirits the Karakasevic family continue to produce ultra-premium vodkas at the Domaine Charbay Winery & Distillery based in Napa Valley, California. True artistry can be tasted in every sip of their clear and fresh fruit flavored vodkas (no artificial additives, only real fruit). The smooth, lasting, pure flavors of the Charbay vodkas are testaments to the care, attention and quality standards that these master distillers hold themselves to.

Before you can begin to experiment with flavors you need to have a quality base. Charbay’s Clear Vodka does the job with a fanfare that is unsurpassed in the world of spirits as we know it today, it is everything a good vodka should be. The artisans at Charbay have clearly perfected the process of turning the fine grain produced in the Midwest into a smooth, clean vodka that is enjoyable from start to finish. Sweet waves of aroma reminiscent of the grains my grandfather used to harvest on the Dakota prairie fill the nose with a pleasant air of all-natural, wholesome honesty. A smooth, sweet beginning sets the stage for the journey which is followed by a mellow, round bodied, clean palate. The sweet grain follows through to a soft finish with an oh-so-slight, yet desirable, burn and bittersweet, long-lasting aftertaste.

LIV (Long Island Vodka)

2011-07-15T06:33:00.000-07:00

Long Island Spirits, the home of LIV Vodka, is surrounded by over 5,000 acres of potato farms that are located on the North Fork of Long Island, in the heart of the acclaimed Long Island wine region. The artisan distillers that create LIV are fervently focused on crafting the finest vodka ever made. In order to achieve this quest for perfection, LIV Vodka is uniquely crafted from 100% potatoes. Our passion for pushing the envelope for quality is evident in every part of the process; from the care that goes into hand selecting only the finest potatoes like the White Marcy Russet from Long Island, to the precision mastery which we craft our spirits in our custom copper stills. Each batch of LIV is carefully tasted along the way to insure its exceptional quality, smoothness and distinct taste profile. It is this old-world, slow exacting process that creates the remarkable character of LIV Ultra Premium Vodka. LIV is a 100% potato vodka and it's taste has been described as exceptionally fresh, crisp and lively with a creamy buttery feel on the palate.

LIV Vodka is one of a handful of ultra premium vodkas that is small batch distilled from 100% potatoes. to that end it takes 15lbs of potatoes to make 1 bottle of LIV vodka.Liv vodka has a superb texture,delicious creaminess and an amazingly smooth finish that aficionados will treasure as they enjoy the pure crisp clean flavor that is distinctive of LIV.It’s the purity of potato vodka that sets it apart, allowing it to be simply distilled so that it reaches the consumer not as some neutral blend of alcohol and water, but rather as a finely textured beverage with fresh, subtle aromatics. That purity also serves as a perfect base for Richard’s line of fruit-infused vodkas that he has branded as Sorbetta. Each flavor is derived entirely from fresh fruit: lemons, limes, oranges, strawberries, and raspberries.

Boyd & Blair Vodka

2011-07-15T06:30:00.000-07:00

Boyd & Blair is a product of Pennsylvania Pure, a company formed in 2008 by Prentiss Orr and Barry Young.Boyd and Blair Vodka is potato based vodka that has some very unique characteristics to it.They use only local potatoes and have a single 1,200 liter copper still. You are reading it right, they make their vodka one 1,200 liter batch at a time. There is no fancy plant and no modern machinery to make errors.All the potatoes are hand mashed and each batch takes about 2 ½ to 3 days to complete. The vodka is triple distilled and charcoal filtered to ensure the best flavour.

Tasting notes:

The bouquet is very unique. Subtle floral notes with a slightly perceptible sweetness in the air. As the vodka hits your palate, it is as though a lemon and grapefruit had been mashed together and lightly coated with sugar. It has a long, inviting finish as the grapefruit takes over and stands on its own. It will easily hold its own against any premium vodka on the market today. In fact, it is worthy of being served in a brandy snifter.

Serving recommendations:

This is vodka that can truly stand on its own. If you prefer it chilled, put it in a jigger with some ice and violently shake it to open the flavor and pour into a martini glass. DO NOT add vermouth because you will be covering up the natural flavors of the vodka. It will also be perfect on the rocks to be sipped slowly.

Tito's Vodka

2011-07-15T06:26:00.000-07:00

Tito’s Handmade Vodka is produced in Austin at Texas’ first and oldest legal distillery. It’s made in small batches in an old fashioned pot still by Tito Beveridge (actual name), a 40-something Geologist, and distilled six times.

Tito’s Handmade Vodka is designed to be savored by spirit connoisseurs and everyday drinkers alike. It is microdistilled in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. This time-honored method of distillation requires more skill and effort than modern column stills, but it’s well worth it.

Commercial production began in 1997 when Beveridge formed Fifth Generation, Inc., and established the Mockingbird Distillery, producing just 1,000 cases that year. In 2007, he sold over 160,000 cases. All production is still maintained at the southeast Austin distillery, where he has expanded from one pot still to ten and from one bottling line to four. Despite the growing distribution, Fifth Generation, Inc. employs fewer than 18 people and is still produced in small batches.

Purposefully foregoing commercial advertising, Tito's Handmade Vodka has gained market share thanks to some prestigious awards, affordable pricing, and word of mouth advertising. Sales and distribution boomed in 2001 after Tito's Handmade Vodka unanimously won the Double Gold Medal for vodka at the San Francisco World Spirits Competition, beating out 71 high-priced vodkas.Also that year, it received a four-star ranking from Spirit Journaland won four stars again in the 2007 edition. Tito's has also received multiple Growth Brand Awards by the Beverage Information Group, a beverage alcohol research firm. Tito's is distributed coast-to-coast across North America and Canada.

Square One Vodka

2011-07-15T06:24:00.000-07:00

Square One Organic Spirits LLC is one of the few liquors producers that employ environmental and social ethics in their everyday life. Beyond producing certified organic vodka, Square One uses as much recycled packaging as possible and they are always seeking new, greener options. This includes recycled and recyclable packaging, avoiding acid-dipping and screen printing of labels, a cork free of unnatural elements, soy and water-based inks and feeding the by-product of the rye to local dairy cattle. Social responsibility also plays a major factor in the company policy, which encourages employees to balance their work and home lives and donates a percentage of their annual profits to non-partisan environmental organizations.

Making the Vodka:
Square One begins in the rye fields of North Dakota, a premiere rye growing area. Dedication in the fields yields naturally strong, healthy plants by using chemical-free compost and fresh water. The harvested, certified organic rye is shipped to a distillery in Eastern Idaho that, at 100-square feet, makes a small impact on its environment but houses the rest of the vodka producing process. The USDA also certifies the proprietary fermentation process, which uses organic yeast and natural nutrients, and the water used in the distillery is from the nearby Snake River watershed originating in the Teton Range of Wyoming. Because of the care for and purity of the ingredients used to make the distillate, organic distillers do not need to remove as many impurities as non-organic vodkas and so it needs less time in the stills. Square One is run through a four-column continuous distillation and a traditional carbon filtration process. In total, each small-batch takes 70 hours to complete.
"Square One Organic Sensation"

Tasting Notes:
The green processes used in its production are apparent in each sip of Square One. It begins with the fragrance of rich, nutty rye and freshly cut straw. Light grain leads the entry, which is noticeably clean, smooth, and as bright as a brand new day that slowly transforms into a warm, savory palate with a silky, inviting texture. The finish is long and warming with only the slightest hint of heat that pinches the tongue so subtly that one would feel lost without it.

    * Certified organic vodka.
    * Distilled in small batches.
    * Not only is the vodka organic, it's kosher as well.
    * Produced by a socially and environmentally conscious company with a female majority ownership.
    * Percentage of company's annual profit is donated to environmental causes.
    * Pairs well with fresh ingredients for refreshing cocktails.

360 Eco-Vodka

2011-07-15T06:21:00.000-07:00

360 Eco-Vodka Produced by Earth Friendly Distilling Company, a division of McCormick Distilling Company, Inc. * Production, packaging and marketing are ecologically friendly.Earthy flavor reflective of the 'green' brand.A feel good vodka for the tastebuds and the concience.Unique, pressure cork closure is recyclable through the company.

* 85% recycled glass bottle (70% post-consumer waste)

* 100% recycled paper used for labeling and marketing

* Shipping materials made of 100% recycled material

* Water based inks used for all printed material

* "Close the Loop" program for returning/recycling bottle closures to the distillery

* Locally grown grain reduces fossil fuels used for transport

* The distillery has it's own water treatment plant

* Carbon dioxide reclamation process that prevents the gas from escaping into the atmosphere

* Sulfur dioxide emissions reduced 99.7% and polluting dust particles reduced 50% in entire distillation process in comparison with traditional distilling

Tasting Notes:

360 Vodka has a fascinatingly clean flavor that reflects its brand's green identity. The nose is light and fruity with a clean lavender while the palate is warm and earthy with a ever-so-slight caramel undertone. The finish is long and strong with an uplifting kick.

Hunt Country Winery

2011-07-14T11:39:00.000-07:00

Hunt Country Vineyards was founded in 1981 by Arthur C. Hunt and Joyce H. Hunt. The property was first purchased by Arthur Hunt's great great grandfather, Ambrose Hunt (b.1803) in 1852 and has been farmed continuously by his descendants until the present day. The oldest grapevines on the vineyard were planted in 1904 and are of the concord and Niagara varieties.Produce a wine for every taste and table, from classic oak-aged Chardonnays to Germanic-styled Rieslings. Located on Keuka Lake.At Hunt Country Vineyards, two great passions are crafting rare and distinctive Finger Lakes wines using sustainable agricultural practices and sharing those wines with you.They first achieved a wide reputation as a pioneer producer of Vidal Blanc Ice Wine. This delectable wine has been served at the United Nations, ordered by the White House and featured on NBC's Today Show.

Hunt Farm, old and new with Jonathan HuntNow in our 30th year of fine winemaking, our vineyards encompass 50 acres of high quality cool-climate grapes that we craft into classic wines such as Pinot Gris, Riesling and Cabernet Franc, as well as rare varieties like Valvin Muscat and Late Harvest Vignoles.Director of winemaking Jonathan Hunt is the sixth generation of Hunts to till the soil on our 170-acre farm, high on the western flank of beautiful Keuka Lake. Hunt Country Vineyards is a true farm winery, family-owned and -managed.

The farm is located 1 mile (1.6 km) west of Branchport, New York. The soils are glacially deposited gravelly loam, with a 5-7% slope. The slope of the land, the qualities of the soil and climate, and the North-South orientation of the rows of grapes together create ideal conditions for growing European and French-American varieties.

Hunt Country Vineyards produces an average of 12,000 cases per year of 21 different wines, and has a production capacity of 70,000 gallons. The winery is perhaps best known for its Vidal Ice Wine, which is a dessert wine produced in colder wine regions when grapes are left on the vine late into the winter. The grapes are hand picked and pressed frozen, leaving the water behind as ice. The concentrated juice is then fermented to produce this intensely sweet dessert wine.

Basha Kill Vineyards

2011-07-14T11:35:00.000-07:00

BashaKill Vineyards is Sullivan County’s first Farm Winery license. Set in a picturesque region of the Catskills, Bashakill Vineyards got its start in the spring of 2005. Two varieties of vines, Noiret and Cayuga White, both of which are American hybrids developed at Cornell University, were planted in the Spring of 2006. Cayuga White is one of the most highly disease-resistant vines and allows for chemical-free growing. Noiret, a red wine grape which was just recently named by Cornell, has a very distinct black pepper character. It also serves as a good disease-resistant grape. Choosing disease-resistant varieties will help us grow organically.

In the spring of 2007 , planted a newly released variety named Marquette. This grape combines high levels of cold hardiness and disease resistance with excellent wine quality. One of its parent grapes is the world renowned Pinot Noir. In 09 they harvested a small test crop on these three year old vines and were very happy with the quality of the wine. In 2010 gottheir first full crop of Marquette and blend it with Noiret for first Estate red wine named Bald Eagle! In 2011 started to clear another acre and a half of hard woods to prep it for more vines.

Our vineyard is on a slight slope which flows down to the Bashakill wetlands. The proximity to the Bashakill wetlands provides ideal conditions for growing. The moist, warmer air off of the wetlands pushes the colder air off the vineyard and provides a blanket, protecting the vines from the early frosts so commonly found in this region.

All trellis posts have been cut out from native untreated Black Locust wood. These posts were selected specifically so that the vineyard can remain chemical-free. Because of its hardness, Black Locust wood does not have to be treated, and will still outlast treated lumber.

In 2011 they cleared another acre and a half of woods to start preparing for another vineyard. Plan to plant more Noiret and a German red variety called Regent, which also has good disease resistant properties. In June 2011 are getting sheep to help with our weed control; this is another method of biodynamic farming for our vineyard. We are using a breed that only grows to 24" in height so they cannot reach our vines and will also give us a natural fertilizer while they weed.

Wines

2010 White Wines

Osprey: A Germanic style wine made from Vignoles grapes with pineapple and grapefruit flavors.
White Tail: A sweet Germanic style white wine from Cayuga white grapes.
Estate White Tail:Our vineyard grapes are all certified naturally grown.
Barn Owl:Made from Gewurztraminer grapes, this spicy semi dry wine pairs great with seafood and pork.

NEW Wood Duck:Our first Chardonnay! These hand picked Chardonnay grapes were fermented both in oak and steel and then blended together for our first dry white wine.

2009 Red Wines

Blue Heron: Oak aged Chancellor, a heavy full bodied red that goes great with spicy or Italian foods.
Coyote $15.00 80% Cabernet Sauvignon and 20% Cab Franc blend, new for 09 full bodied red aged in American oak .NOW
Dragonfly:100% Lemberger grapes an easy drinking red with soft tannins. sold out (2010 Dragonfly will be our first '10 red to be bottled by mid June)
Black Bear: Oak aged Cab Franc. One of most popular reds, a dry smooth cabernet

2010 Red Wines

Dragonfly:95% Lemberger grapes blended with 5% Chancellor an easy drinking red with soft tannins.

Resonance Winery

2011-07-14T11:29:00.000-07:00

Resonance Vineyard fruit (formerly Reed & Reynolds) has been sold to several wineries over the last 20 years. You may find older bottlings of the vineyard designated wine made by Sineann, LaBete or Lemelson Vineyards. Starting with the 2006 vintage, the Chambers continue to sell about 25% of their Pinot Noir fruit to winemaker Peter Rosback with Sineann. The remainder is kept under their own Resonance Vineyard label.

The Chambers produce their wines at the Carlton Winemaker’s Studio, a winery in Carlton, Oregon. The processing of fruit also required review and approval by Demeter, the Biodynamic ® certification agency (ensuring there was no mixing of equipment or products that were not organically certified). Winemaker Brian Marcy joined the team in August 2008.

The vineyard is located in Oregon's northern Willamette Valley on a south-facing hillside in Yamhill County, just west of Carlton. The vineyard is in the Yamhill-Carlton District AVA (American Viticultural Area, as designated by the federal government). From a global perspective the vineyard is located immediately north of the 45th Parallel about 50 miles from the Pacific Ocean. The climate is a mix of both marine and continental influences; creating an environment that offers mild, wet winters and warm, very dry summers.

The Biodynamic® certification by Demeter (the original organic certification agency) encompasses the entire 32 acre farm. Demeter standards encourage farmers to utilize products grown or produced on-site, and examples of this can be found on The Farming tab of this website.

Soils are primarily Willakenzie and Yamhill, but there are areas with virtually no top soil that can only be labeled as shale rock land. The Willakenzie and exposed shale are both old sedimentary deposits that begin at the bottom of the slope. The Yamhill is an ancient, submarine basaltic soil (much older than the more common, basalt-derived Jory and Nekia soils in the Dundee Hills). The Yamhill soil is found near the top of the slope and much of the crown is exposed, broken basalt bedrock.

Resonance Vineyard sits on a convex portion of a low, west-east oriented ridge emerging out of the Coast Range. The ridge is hook-shaped, wrapping around to the east. The much higher High Heaven Ridge protects the property from the south. Panther Creek flows through the valley created between High Heaven and Resonance. The Coast Range rises immediately to the west of the property, creating a formidable weather barrier. As a result, Resonance is protected from inclement weather and wind on all sides, making it a particularly warm, dry site. The entire site is dry-farmed.

The own-rooted, non-irrigated vineyard consists of:
Pinot noir
            10 acres of Pommard planted in 1981and 2006
             7 acres of Wadensvil planted in 1987 and 2006
             2 acres of 777 planted in 1995

Gewürztraminer
1.5 acres planted in 1981

Cline Winery

2011-07-14T11:24:00.000-07:00

In the latter part of the 1800s, Oakley, Contra Costa County was a booming farming community with thousands of acres of orchards and healthy vineyards. Fred Cline's maternal grandfather, Valeriano Jacuzzi of pump and spa fame, called this place home. On summer visits to his grandparents, Fred learned both the love of agricultural life and the mysteries of vinifying grapes into wine. These lessons led Fred to obtain a degree in Agriculture Management from U.C. Davis. In 1982, with an inheritance from his grandfather, Fred founded Cline Cellars near Oakley, California. Here, he preserved and restored many ancient vine sites to their rightful reign as premier California wine lands.

In 1991, Fred and his wife Nancy relocated the winery from Oakley to the Carneros region of Sonoma County on a historic 350-acre estate with new vineyards and facilities. While much of the cool Carneros region is planted to Chardonnay, Pinot Noir and Merlot, Fred pioneered the planting of Rhône varietals including Syrah, Viognier, Marsanne and Roussanne.

Fred's innovation and experimentation led to producing rich, distinctive Rhône-style wines and intense, flavorful Zinfandels for which he has garnered enormous acclaim. In 2007, our 2004 Sonoma Zinfandel was rated 91 pts by the Wine Spectator, the 2004 Bridgehead Zinfandel was rated 90 pts, and the 2004 Ancient Vines Mourvèdre was named, “One of the top 100 values of the Year” by Wine & Spirits,

Vineyards
The current trend for all things Rhône-like was not what started Fred Cline down the Rhône varietal path more than twenty years ago. Fred's leap of faith from the traditional, well-trodden Cabernet route stemmed from his belief in the "magnificent old vines that were in my own backyard". While it has not been without struggle, Fred's vision has certainly paid off, and as a result, Cline Cellars now bears the reputation for producing some of the finest Rhône-style wines and Zinfandels in California.

Oakley – Ancient Vines
The Oakley ranch, situated 40 miles east of San Francisco, is home to Cline’s Ancient Vines - some of the oldest and most rare grapevines in California that range in age from 80 to 120 years old. One hundred and forty acres of varietals such as Mourvèdre, Carignane and Zinfandel are harvested each year. While Contra Costa is typically hot, the vines around the town of Oakley are in a viticulturally blessed sector, one that experiences daytime heat and the moderating effect of the San Joaquin and Sacramento Rivers, which significantly reduces the temperature at night. Cline's Mourvèdre and Carignane are planted in small blocks of gnarly, head-pruned vines in sandy soil. These growing conditions heighten the intensity of the fruit and forces the old vines to struggle to produce one to two tons per acre. The sandy soil also successfully inhibits the dreaded louse, phylloxera.

Carneros – The Estate
In 1991, the winery relocated from Oakley to the gentle rolling hills of the coveted Carneros appellation in Sonoma. Carneros extends across the cool southern extremes of both Sonoma and Napa counties and abuts the flatlands north of San Pablo Bay (the northern-most section of the San Francisco Bay region). In the afternoons, bay winds sweep the hills, moderating the blistering summer heat. Vines are planted in shallow clay and loam soils, and produce small, tight clusters of luscious fruit with an elegant balance of piquant acidity and mineral nuances. The estate is planted to Syrah, Viognier, Marsanne and Roussanne.

Sonoma Coast – Petaluma Gap
In the mid-1990s after fully developing the Carneros property, Fred Cline was presented an opportunity to purchase some property in Petaluma; a short distance as the crow flies from the winery. Fred quickly grasped that just as years before Carneros had been an area of unleashed potential. The climate is cooler and similar to the Alsace region of France. These vineyards are typically enshrouded in early morning coastal fog, bathed in intense midday heat and cooled by late afternoon Pacific breezes. With more than twice the annual rainfall of inland appellations, the grapes demand longer hang-time to ripen. And although the yields are smaller, like Alsatian wine, the quality is better.

Robertson Winery

2011-07-14T11:14:00.000-07:00

Robertson Winery is an important role player in the South African wine industry.Their trend-setting and progressive winery had its humble beginnings in a charming missionary church onthe outskirts of Robertson, and it’s history is closely linked to that of the town.The rich soils on the riverbanks are deep and cool and thus ideal for the growing of choice Sauvignon Blanc grapes.On the lower mountain slopes, the shale and sandstone soils are rich in lime with a high pH, making these sites perfect for the cultivation of Shiraz and Cabernet Sauvignon. Higher up against the mountains, the gravelly soils with clay fractions are reserved for early ripening cultivars such as Chardonnay.

The low annual rainfall (only 280mm) is supplemented by controlled drip irrigation from the Breede River to alleviate stress to our vines. Vineyards are planted in a north-west to south-east direction to enjoy the benefit of the prevailing sea breezes which cool the grapes during summer, extending the ripening period and therefore allow the grapes to develop an abundance of flavour.

From vineyard through vinification, every step is closely monitored to preserve the precious yield of the vine. To ensure that our Sauvignon Blanc and Chardonnay grapes reach the cellar in prime condition, they are picked in the cool, early hours of the morning. Dedicated cellar practices such as cold fermentation, further enhance the quality of our white wines.Winemaking at Robertson is a natural process, where great care is taken to capture and preserve nature's bountiful harvest.
The Winery Range epitomises this commitment to nature, resulting in exquisite wines reflecting the unique
Robertson Valley characteristics of each varietal.

Winery range

Shiraz 2010
Pinotage 2010
Cabernet Sauvignon 2010
Cabernet Sauvignon Shiraz 2010
Merlot 2010
Ruby Cabernet 2010
Viognier 2008
Chenin Blanc 2010
Chardonnay 2010
Beaukett 2010
Sauvignon Blanc 2010
Gewürztraminer 2009
Pinot Noir 2010

Illahe Winery

2011-07-14T08:43:00.000-07:00

Aroma Thyme Bistro is proud to serve Viognier and Pinot Gris from Illahe.Illahe Vineyard was first planted in 2001 with 22 acres of pinot noir. Today it is a 50-acre vineyard with seven varieties and over 40 acres of pinot noir. When it is completely planted, we will have about 65 acres under vine. Illahe Vineyards also uses estate fruit from the Glenn Creek Vineyard in West Salem.

Varaties and Clones

Pinot noir: They have four clones of pinot in our various blocks: Dijon clones 777 and 115, Pommard, and Wadenswil 2A. These clones are the best match for our site and each carries a special aromatic tendency and composition that we want in our blends. All our vines are grafted to either 101-14 or 3309 rootstocks, which devigorate the scion.

Riesling: Planted in 2002 and 2004, the king of whites dominates the central upper two acres of the vineyard. They have four lones: 12, 2, 239, and the VanVolkinburg clone.

Pinot gris: We have one acre of gris at the Glenn Creek vineyard and three acres in their first year at Illahe.

Grüner veltliner: This Austrian cult classic takes up two acres at Illahe and was only in its third year in 2007. The variety’s high acidity will make grüner a perfect candidate for aging.

Tempranillo: Our acre of tempranillo has gone into a highly sought-after table wine at Evesham Wood and a dynamite port for Terrapin Cellars. This year will be the first year of port production for Illahe.

Lagrein: So far, our entire mature, one-acre production of Lagrein has gone to Remy Wines to form part of her list of Italian varietals. An unsung hero of northern Italy, this red is packed with color, tannin, and deep, sultry aromas.

Siegerrebe: Betty McKibben from neighboring McKibben Ranch has a monopole on the five-gallon production from our row of iegerrebe. In the future, Illahe may actually have enough of this wine to pour some of this sweet, aromatic, early-ripening hybrid of the north for visitors.

Viognier: Our viognier comes from Goschie Farms in Silverton and Plagmann Vineyards near Albany. Gail and Terry’s spectacular fruit enables us to craft a thoroughly enjoyable, action-packed wine.

Vineyard Site

Illahe Vineyard is planted on a south-facing slope. The slope ranges from about 4% near the bottom to over 20% near the top. The top of the vineyard is at 480 feet elevation, and the bottom 250.

Illahe is a warm site that experiences slightly earlier budbreak and flowering than many other vineyards in the Willamette Valley. The grapes achieve maturity even in cooler vintages. Two reasons for this are the southerly aspect of the vineyard and the moderate elevation. The vineyard also has excellent drainage during cold snaps, and it’s just to the south of the Van Duzer winds which begin in the late summer that cool other vineyards in the evening, slowing maturity.The variety of soils on our property give the wine complexity. The overall character of the soil is that of Willakenzie-type sedimentary clay. The specific types include bellpine, wellsdale, dupee, and patches of jory. These types epend on soil depth and composition, which is mostly clay, silt, and loam.

Viticultural practices

Illahe is a LIVE-certified, Salmon Safe vineyard. We use cover crops on most of the vineyard. We do extensive green pruning and conduct plant topping. We prune by hand and harvest by hand. We use sulfur spray to control for powdery mildew and botrytis.They aim for balanced production and optimal ripeness. This includes a program of minimal or no irrigation, leaf pulling to decrease shade, and dropping all green clusters after veraison. One of our goals at Illahe is to reduce the use of fossil fuels throughout the year. As we continue to develop, we hope to begin using horses at the vineyard.

WINERY

The winery, designed by Laurence Ferar and Associates, is 8000 square feet under the cover of an arched roof. It features three levels—two different drop-offs from the crush pad allow for gravity loading of fermentors and the press. Another drop-off from the fermentation room to the press level allows us to load the press baskets by hand. This area serves as a loading dock when we aren’t harvesting. The building’s west and north faces are buried in the hill which will stabilize the temperature during the year.Their barrel room, tucked into the side of the hill, houses our pinot noir in cool and humid conditions. We use mainly French oak, though we have a small selection of Oregon barrels.They age all the pinot noir in barrel for at least nine months and the reserves for at least 16.After racking and before nine months in barrel, Michael and Brad taste through the cellar together to select the reserve and grand reserve lots. They pick these wines based on aromatic potential, aging potential, and broad, pleasing palates, then combine their favorite clones and barrels for the most complex future wine. The 2007 reserve is 50% new oak and the grand reserve 100% new oak.

Vinification

Of course, our winemaking begins in the vineyard applying what we’ve learned from the wine in our barrels to the needs of the plants. But when it’s time for harvest, we make sure each cluster is treated carefully—if it makes the cut.

They harvest by hand and deliver the grapes to the winery in five-gallon buckets, eliminating all juicing and exposure to deleterious yeast and enzymatic degradation before proc essing. We hand-load the sorting table, where we take out unripe clusters or clusters with any damage.From the sorting table, the grapes are usually destemmed and fall, whole berry, to the fermentation level. Some grapes skip the destemmer and enter fermentors for whole-cluster fermentation. They undergo a cold soak of up to six days, then begin fermentation either by inoculation of different varieties or natural yeast depending on the batch. Illahe uses over 40 fermentation vessels to increase complexity, and punches down the cap by tool and by foot.

From there, the finished product is drained and then scooped carefully down to the press level, leaving the lees and seeds behind. We press gently in a wooden basket press, only retaining enough tannin in pressing for aging.Their whites are at times destemmed and soaked overnight and at times pressed whole-cluster. They are fermented cooly and slowly in stainless steel.

Crocker-Starr Winery

2011-07-14T07:47:00.000-07:00

Charlie Crocker and Pam Starr's partnership flags the resurrection of an 1870's winery in the small town of St. Helena. Their commitment to sustainable and organic farming techniques coupled with cutting edge winemaking tools and guided by expert hands have combined the best of both old world philosophy and new world fruit. This estate has been uninterrupted farmland as far back as the 1870's and spans over 100 acres of the gorgeous St. Helena Appellation.Aroma Thyme Bistro have sav blanc from Crocker-Starr

Their philosophy at Crocker & Starr is to capture the greatness of the Crocker Vineyard in powerful and balanced wines without compromise. We strive to set the bar for St Helena Appellation Cabernets as would a First Growth Bordeaux Chateau.

Crocker & Starr Chronology

1870s: Dowdell & Sons Winery is established in St. Helena by the Dowdell family.
1920: Prohibition closes Dowdell & Sons Winery, but the vineyard continues growing grapes.
1971: Charlie Crocker purchases the 1870s stone Dowdell & Sons Winery and vineyard, renaming it the Crocker Estate. Over the years, Charlie will add adjoining properties to his estate. Today, 85 of the 100 estate acres are vineyard land.1978 - 1980: Charlie Crocker plants cabernet franc and cabernet sauvignon.
1997: Charlie Crocker and Pam Starr establish Crocker & Starr, resurrecting the historic winemaking estate. Pam becomes Charlie’s partner as well as manager and winemaker and begins transitioning from conventional to organic farming.1998: To cultivate the best attributes of the sauvignon blanc grape, Pam plants the varietal in the warmer up-valley

Crocker Vineyard and the cooler down-valley Hyde Las Trancas Vineyard.
1999: Crocker & Starr releases its first Cabernet Franc (1997 vintage).
2000: Crocker & Starr releases its 1997 Cabernet Sauvignon “Stone Place,” an estate Bordeaux-style blend.
2002: Crocker & Starr releases its first Sauvignon Blanc (2001 vintage).
2005: Crocker & Starr’s Sauvignon Blanc is named as the 12th best wine in the world in Wine Spectator’s “Top 100 List.”

2005: Crocker & Starr releases its first Bridesmaid Wine (2003 vintage), a Cabernet Sauvignon blend.
2009: Crocker & Starr moves into a restored 1918 farmhouse on the vineyard in St. Helena and opens its tasting room by appointment.
2009: Crocker & Starr’s 2005 Cabernet Sauvignon “Stone Place” is rated 94 points by Robert Parker and 95 points by Gary Vaynerchuk of Wine Library TV.
2010: Crocker & Starr establishes a vineyard wine experience for special guests.

Hermann Wiemer Winery

2011-07-14T07:37:00.000-07:00

Hermann J. Wiemer is regarded as one of the pioneers of viticulture and winemaking in the Finger Lake Bernkastel. As a native of Bernkastel, Germany who emigrated to the Finger Lakes in the 1960s, Hermann J. Wiemer was uniquely qualified to help establish and create a wine region now known for its Riesling identity. His mother’s family had been making wine in Germany’s Mosel Valley for more than 300 years. His father, Josef, a skilled nurseryman, had been in charge of the Agricultural Experiment Station in Bernkastel and was responsible for restoring vines in the Mosel region after WWII. As a result, he recognized the importance of grafting vinifera on American rootstock. Ultimately, this conviction led Hermann’s father to convince Dr. Thanisch – who maintained the most famous Riesling vineyard in the world – to graft Mosel Rieslings onto American rootstock.

Hermann spent the summers of his youth learning to graft by hand and later complemented the skill and knowledge passed from father to son by attending Germany’s premier winemaking and viticultural institutions. However, it wasn’t until his experience in the Pfalz at the Viticultural Research institute in Neustadt (Forschungsinstitut fur Reblausbekampfung und Wiederaufbau der LLFA Neustadt) that Hermann was finally able to put his life experiences and education to practice. This practical training and research institute, headed by the influential Dr. Helmut Becker, only accepted three admissions per year… and Hermann was one of them.

From Mosel Valley to the lush shores of New York’s Finger Lakes, Hermann J. Wiemer continues to uphold the legacy of world-class wine making.All he needed was the right place to apply his skill and passion from wine-making at the highest levels. In the little town of Dundee, on the western shore of Seneca Lake, he found it. Hermann discovered that the cool climate and gravelly soils of the Finger Lakes were similar to his family’s vineyards in the Mosel Valley. At a time when very few thought it was possible to grow vinifera varietals on Seneca Lake, Hermann believed that the unique soil types and moderating weather effects of the Finger Lakes would make it possible to produce great wines here. German folk wisdom held that Riesling grapevines would flourish where black cherry trees thrived. Subsequently, Hermann purchased 80 acres of land on which we now have the winery and the “HJW Vineyard”. Countless hours, an uncanny skill at grafting, and willingness to experiment to find the best clones of each varietal for the region helped Hermann establish the vineyard. An obsessive dedication to making the most authentic and elegant wine has slowly and increasingly caught the attention of the world’s most discerning wine critics

Award Winning Wines…

Hermann’s first Riesling and Chardonnay vintages won Gold in New York competitions. Over the last thirty years, Hermann’s consistency and quality have earned the winery a reputation for being one the nation’s best white wine producers and a leader in Riesling.

Dr Frank Winery

2011-07-14T07:24:00.000-07:00

We, Aroma Thyme Bistro have the pinot noir, Cab franc, dry reisling and semi-dry reisling from Dr.Frank.Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.

A European immigrant, Dr. Frank and his family arrived in the United States in 1951. After a brief stay in New York City, Dr. Frank, a professor of plant sciences who held a Ph.D. in viticulture, moved upstate to take a position at Cornell University’s Geneva Experiment Station.Dr. Frank believed from his years in the Ukraine that the lack of proper rootstock, not the cold climate, was the reason for the failure of Vitis Vinifera vines in the Finger Lakes region. He continued to promote his beliefs and to seek a sympathetic ear, which he found in Charles Fournier, a French champagne maker and president of nearby Gold Seal Vineyards. Communicating in French, Dr. Frank revealed his research for growing the delicate European vinifera grape varieties in cold climates. For the first time the Northeastern United States could produce European varieties of wines.In 1962, merely a decade after arriving in America, Dr. Frank founded Vinifera Wine Cellars. The winery quickly earned a reputation for spectacular Rieslings and its original planting of vines formed the backbone of New York’s world-class wines and champagnes.

Never content to rest on his laurels, Dr. Frank’s son, Willy Frank continued the tradition of excellence and determination. Willy amazed the industry in the late 1980’s by releasing an exquisite sparkling wine made at his very own Chateau Frank. Chateau Frank adheres to the “methode champenoise” using the three classic French Champagne grape varieties successfully creating another first for the Finger Lakes Region of New York – world class sparkling wines.

With the help of his cousin Eric Volz as vineyard manager, Willy’s son, Frederick Frank, took over leadership of the winery in 1993 and expanded production with the introduction of a value brand, Salmon Run, which is in honor of the majestic landlocked Salmon and beautiful Keuka Lake. Fred’s business degree from Cornell University and his study of viticulture and enology in Germany helped prepare him to take over the family business. Under Fred’s leadership the winery’s production and amount of medals earned has increased greatly and he looks forward to one day turning over the reins to his son, Kyle Konstantin, who hopes to continue as the fourth generation of Franks at the winery.

Dr. Frank’s Wine Cellars is proud of its international winemaking team with each member bringing in their particular expertise. The talented group includes winemakers from California, Australia, France and Germany. The focus on world class wines continues with each generation of the family, each member living up to the Frank Family tradition of excellence.

Truchard Winery

2011-07-14T07:18:00.000-07:00

Aroma Thyme Bistro is proud to have Chardonnay from Truchard.Truchard Vineyards is a small, family-owned winery in the Carneros region of Napa Valley. Proprietors Tony and Jo Ann Truchard have managed a successful vineyard and grown exceptional grapes for over 30 years. Through their hard work and devotion to this unique property, they helped pioneer grape growing in the Carneros. In 1989, the Truchards established a winery and began producing wines using only their estate-grown fruit.

Truchard Vineyards was established in 1974, when Tony and Jo Ann Truchard came to the Carneros region of the Napa Valley and purchased a 20 acre parcel of land. They transformed what was an abandoned prune orchard into a vineyard and began selling the fruit to a local winery. Through hard work and dedication they quickly developed a reputation as one of the outstanding vineyards in Carneros. Over the past 31 years the Truchard Estate Vineyard has grown to 400 acres, of which 270 acres are planted. The Truchards now sell grapes to more than 20 premiere Napa Valley wineries.The Truchard Estate Vineyard is a series of hills and valleys, which contain a variety of soils: clay, shale, sandstone, volcanic rock and ash. The various combinations of terrain, geology, and marine-moderated temperatures provide unique winegrowing conditions. Currently the vineyard grows 10 different grape varieties, making it one of the most diverse estate vineyards in California.

In 1989, the Truchards began making wine for themselves using only their estate-grown fruit. An old barn on the property was converted into a winery; this barn became the symbol for Truchard Vineyards and adorns the top of the wine label. With the addition of a 10,500 square foot wine cave, the winery has become a beautiful, modern facility. The winery makes 11 different wines, producing a total of 16,000 cases per year.

Truchard wines are produced with the vineyard in mind. We always will consider ourselves “a big vineyard and a small winery”. The wines are hand-crafted using traditional winemaking techniques and exemplify the high quality fruit of the Truchard Estate Vineyard. They are truly: “wines with a sense of place”.

Paumanok Winery

2011-07-14T07:11:00.000-07:00

History of Paumanok

Founded in the spring of 1983, 103 acre estate is entirely owned and managed by Ursula and Charles Massoud, and their three sons. Born and raised in the "Old World", wine has always been a part of our lives and we continue the tradition at Paumanok Vineyards.Only premium vinifera grapevines are planted, consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The traditional dense planting of the vineyards at 1100 vines per acre produces more concentrated fruit and therefore higher quality wines. For their wines, only estate grown grapes are used and production is limited to fewer than 9000 cases.

The Massoud Family, 1985

The winery is a renovated turn-of-the-century barn that houses a fermentation tank room and lab. The spacious tasting room was built on top of the barrel cellar. It is surrounded by an inviting deck overlooking the vineyards. Their deck and tasting room are the perfect setting for private parties and weddings, with many special events scheduled throughout the year.Paumanok continues a tradition - a passionate commitment to make fine wines.Vvisit Paumanok to discover and enjoy the tranquil beauty of the vineyards and the pleasure of tasting their exquisite wines.

Paumanok is the only name the great poet Walt Whitman used to describe this special place that is their vineyard's namesake...

SEA BEAUTY!

Stretch'd and basking!

One side thy inland ocean laving, broad, with copious commerce, steamers, sails.

And one the Atlantic's wind caressing, fierce or gently - mighty hulls darkgliding in the distance.

Isle of sweet brooks of drinking-water - healthy air and soil!

Isle of the salty shore and breeze and brine

Mount Eden Winery

2011-07-14T07:03:00.000-07:00

Aroma Thyme Bistro is proud to have Estate Chardonnay from Mount Eden.Mount Eden Vineyards is a small historic wine estate located on a 2000 foot peak in the Santa Cruz Mountain Appellation about 15 miles from the Pacific Ocean. Founded in 1945, it is recognized as one of the original “boutique” California Winery properties, focusing on small lots of Pinot Noir, Chardonnay, and Cabernet Sauvignon. Mount Eden's lineage of estate bottled Chardonnay and Pinot Noir is the longest in California. Planted in austere, infertile Franciscan shale on a cool, exposed mountaintop, the low-yielding estate vineyards have consistently produced world class wines for over a half century.The genesis of Mount Eden Vineyards was the arrival of Burgundian winemaker Paul Masson to San Jose, California, in 1878. Masson soon established a vineyard and winery in the Santa Cruz Mountains near Mount Eden, where he became a well know bon vivant.

Martin Ray, who grew up in the foothills below Mount Eden, became acquainted with the charismatic Frenchman and, shortly after Prohibition's repeal, purchased Paul Masson's Champagne Company. Notoriety came quickly. At a time when most California wines were blended from various, often inferior, grape varieties, noble grapes like Chardonnay and Pinot Noir were virtually unknown. The mercurial Ray began producing 100% varietal table wines, boasting that California could vinify world class wines to rival those of France. In the 1930s, it seemed a ridiculous, foolhardy claim.

Wanting to establish his own brand, Ray sold the Paul Masson property in 1943 and, that following year purchased a higher peak to the north, Mount Eden. In 1945 he planted his first vineyard there. The varieties were Pinot Noir and Chardonnay (Cabernet Sauvignon was added in the 1950's), and the mountain became his home. Ray named his wine domain simply "Martin Ray."

During the 1960s, Ray brought in investors to help him develop more vineyards. However, the partnership soured and the investors eventually took over the entire estate. The famous 1970 vintage was Ray's last from the vines he had nurtured for nearly three decades.

The new owners re-christened the property "Mount Eden Vineyards" and produced their first vintage in 1972. During the next decade, they hired a series of talented, well-known winemakers, including Richard and Peter Graff, Merry Edwards, Bill Anderson and Fred Peterson.

"In California, Ray was a maverick and a visionary who was far ahead of his time in focusing exclusively on estate-grown, 100% varietal wines," says Jeffery Patterson, winemaker. "During that period, to cultivate, vinify and promote Chardonnay and Pinot Noir was something totally new. Sixty years later, our constant goal and motivation is to honor and build on Ray's legacy by using the same sites and clones to craft delicious, complex, long-lived estate wines."

Planeta Winery

2011-07-14T06:49:00.000-07:00

Planeta Winery is one of the premier wine estates of Sicily, and a veritable fine wine empire. The company has vineyards and estates all over the island of Sicily including- the Ulmo contrada and vineyards in Sambuca di Sicilia (their first winemaking facility and beautiful ancestral family home, located on the Arancio Lake); the Dispensa base in Menfi (where their high end olive oils are also made nearby at the Capparina mill); the lovely Dorilli estate in Vittoria; the Buonivini vineyards and underground winery near the Baroque town of Noto; and the newest estate- Sciara Nuova in the fashionable and exciting fine wine region of volcanic Mount Etna.Aromathyme have Chardonnay from Planeta in our stock.

Planeta was founded in the 1990’s by cousins Alessio, and Santi Planeta and their uncle Diego Planeta, who was already famous in Sicily for his trail-blazing role at the well-respected Settesoli wine cooperative, decades before Planeta as we know it burst onto the wine scene. Diego´s daughter Francesca later joined the company and is know a key integral figure. While relatively new as a commercial winery, the family´s beloved Ulmo estate dates back centuries. Today it is a treat to visit with its vast vineyards, ancient olive groves and ruins of an Arab castle. Planeta in fact have become almost as famous for their olive oils (made with the Nocellara del Belice and Biancolilla olives) as for their wines.The groundbreaking winemaker of Planeta was the mythical Carlo Corino, who sadly passed away recently. Planeta gained much prestige and respect for being innovators when it came to matching local soil types to both native Sicilian wine varietals and international grapes. Daring and open-minded winemaking (in a Mediterranean island that had become known for easygoing bulk wine) combined with the fabulous local terroirs, were a recipe for success for pioneering Planeta. Perhaps their first flagship wine to really shake up the wine world was their stunning Chardonnay. Not just any chardonnay, this blockbuster astounded critics and wine lovers the world over and still receives annual awards and recognition. Planeta are in fact regularly lauded in the wine press and this year they receive an unprecedented eight Tre Bicchieri awards from the Gambero Rosso (called the Italian wine bible, definitely the definitive guide alongside Veronelli).

Planeta is a big patron of the arts and in association with Nuvole Incontri d'Arte have launched an interesting annual project called Uomini e Luoghi (Men and Places). The concept is “artists and landscapes of Sicily”. During the wine harvest, the winery invites a selection of both Italian and international artists to travel with them throughout Sicily to such breathtaking places as Modica and Ragusa, and then the guests use the Ulmo estate as their studio to create various works of art which are then exhibited locally and compiled in a beautiful annual publication. Planeta also give to harity, along with other fine Sicilian wineries like Donnafugata, such as the Wine for Life initiative to battle AIDS in Africa. Aroma Thyme is proud to have Chardonnay from Planeta in our stock.
Wines

Alastro IGT Sicilia 50% Grecanico, 50% Chardonnay, 10% of the chardonnay is Allier-oak fermented, 13.5% alc

Cometa IGT Sicilia 100% Fiano, fermented in stainless steel, 14.5% alc

Planeta Chardonnay IGT Sicilia 100% Chardonnay, oak fermented (50% new oak, and 50% one year old oak), 14.5% alc

La Segreta Bianco IGT Sicilia 50% Grecanico, 30% Chardonnay, 10% Fiano, 10% Viognier, fermented in stainless steel,14.5% alc

La Segreta Rosso IGT Sicilia 50% Nero d´Avola, 25% Merlot, 20% Syrah, 5% Cabernet Franc, fermented in stainless steel, 13.5% alc

Planeta Syrah IGT Sicilia 100% Syrah, 12 months in Allier oak, 14.2%alc

Planeta Merlot IGT Sicilia 95% Merlot, 5% Petit Verdot, 12 months in Allier oak, 14.2%alc

Burdese IGT Sicilia 70% Cabernet Sauvignon, 30% Cabernet Franc, 14 months of oak, 12 months additional bottle ageing

Cerasuolo di Vittoria DOCG 60% Nero d´Avola, 40% Frappato, 13.4% alc

Santa Cecilia IGT Sicilia 100% Nero d´Avola, 12 months in oak, 14.3% alc

Moscato di Noto DOC 100% Moscato Bianco, stainless steel fermented, 11% alc

Guenoc Winery

2011-07-12T10:45:00.000-07:00

Built in 1980 by the Magoon family, Guenoc Winery is one of California's real "state-of-the-art" producing facilities. With an area of 62,058 square feet and a fermentation capacity of approximately 553,000 gallons, the winery is carefully constructed and designed to accommodate virtually every foreseeable requirement for producing premium wines. The cooperage is a mix of the finest French oak (Nevers and Limousin) and American oak barrels. Over 4,000 oak barrels are housed on permanent and portable racks, built to provide excellent air circulation and easy access. Twenty-five percent of those barrels are purchased new each year. The winery building is loosely styled after the architecture of the Langtry Barn, which is located across from the Gebhard Hunting Lodge, about a mile from the Langtry House. Today, Guenoc has an annual production of about 100,000 cases of premium varietals chardonnay, sauvignon blanc, cabemet sauvignon, petite sirah, zinfandel, Langtry Meritage White and Langtry Meritage Red as well as Vintage Port. Occasionally, blending varietals petit verdot, malbec, cabernet franc, and sémillon are bottled for special seminars or for special release.

Guenoc Philosophy

Guenoc Winery has the capacity to produce up to 100,000 cases per year, but has always aimed for excellence in quality of production rather than volume. The philosophy of vintner Orville Magoon is to produce fine wine in an elegant style which reflects the unique character of the Guenoc soil and climate. The lack of humidity in the Guenoc microclimate tends to make pests and bacteria minimal. Sparing pest control and lack of pollution at Guenoc create optimum conditions for the production of superior wines on a unique vineyard estate which has been making viticultural history for over one hundred years. According to Orville Magoon, "It is the vertical integration of the vineyards with our state-of-the-art winery that produces premium wines on America's great wine estate at Guenoc."

Grgich Hills Winery

2011-07-12T10:30:00.000-07:00

Grgich Hills Estate (formerly Grgich Hills Cellar) is a winery located in Rutherford, California in the heart of the Napa Valley. Grgich Hills' vineyards are certified organic and biodynamic and it converted to solar energy in 2006.The winery changed its name in 2006 when it first began producing only "estate grown" wines made from grapes grown exclusively in vineyards owned by the winery. The Napa Valley Wine Train has a passenger stop located at Grgich Hills Estate. The colors in the winery's first sign reflect the winery was born on July 4, 1977.

The winery's very first vintage was the winner of the 221-entry Chardonnay Shootout with wines from around the world. It was conducted by Craig Goldwyn, wine critic of the Chicago Tribune in 1980. Judges were mostly wine educators from around the nation gathered for the annual convention of the Society of Wine Educators.

From almost the first day it was available, Grgich Hills Chardonnay was sold on allocation, with customers being restricted to no more than three cases each per year. It took 15 years for production to satisfy demand and permit dropping the allocation system.[citation needed] While known for its Chardonnay, Grgich Hills also produces Fume Blanc, Merlot, Zinfandel, Cabernet Sauvignon, Sauvignon Blanc and a proprietary late harvest dessert wine called Violetta.

Winery

Miljenko “Mike” Grgich first gained international recognition at the celebrated “Paris Tasting” of 1976. Then, in a now-historic blind tasting, a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When their scores were tallied, the French judges were shocked: they had chosen Mike’s 1973 Chateau Montelena Chardonnay as the finest white wine in the world. Mon Dieu! The results stunned the international wine establishment and immediately earned Mike a reputation as one of the greatest winemakers in the world.

Winemaker Mike Grgich had gained international recognition at the historic Paris Wine Tasting of 1976 when the Chardonnay he produced at Chateau Montelena won first prize among white wines. Grgich and Austin Hills (of Hills Brothers Coffee) soon became business partners and established Grgich Hills Cellar on July 4, 1977. The name Grgich Hills does not describe a geographical feature but is instead a combination of the names of the winery's founders

The Paris Tasting served notice to the world that the California wine industry was on the move, and it laid the groundwork for the creation of Grgich Hills Cellar. After his victory in Paris, Mike sat down with Austin Hills and his sister, Mary Lee Strebl, from the Hills Bros. Coffee family, and on Independence Day 1977, they gave birth to Grgich Hills. It was an ideal partnership. Austin owned premium vineyards in Rutherford, in the heart of the Napa Valley, and with his extensive background in business; he put the winery on its financial feet. Mike, with his fierce commitment to making wines of the highest quality, began producing what immediately became our signature wine: the exquisite, richly complex Chardonnays that win awards and delight wine lovers across America and throughout the world.

Today, we remain committed to making distinctive wines with quality, consistency and longevity. We are proud that world leaders such as Presidents Reagan and Clinton, Queen Elizabeth II and French President François Mitterrand chose our wines to serve at state dinners, but we are just as proud that every single day discriminating wine drinkers count on Grgich Hills to turn their own dinners into special occasions.

As always, we treat each of our six different wines as a special child, carefully nurturing their development and character. Our main pride and joy is our Chardonnay, an elegant example of the varietal displaying rich flavors and exquisite balance. As a complement to the Chardonnay, we also produce a refreshingly crisp Fumé Blanc, a rich and spicy Zinfandel, a Cabernet Sauvignon with tremendous depth and complexity, a lush and richly fragrant Merlot, and a luscious dessert wine named “Violetta,” in honor of Mike's daughter, Violet.

NEGROAMARO SALENTO IGT,Tormaresca Masseria Maime 2003

2011-04-15T08:23:00.000-07:00

The Masseria Maìme 2003 is a red wine, made by Tormaresca. Its origin is Salento IGT in Puglia, Italy. It is made from the Negroamaro grape. It is produced from the 2003 harvest.Deep ruby red in color, the wine is quite complex, with flavors and aromas of smoked red and black fruits, prunes, leather and roasted coffee.These wines deliver power and aromatic intensity without losing their delicate balance between fruit and tobacco. The wine also shows a nice evolution in the glass with rose petal and vanilla not far behind

Tasting notes
Color: ruby red
Nose: typical varietal aroma; red fruit with well combined wood notes
Palate: Soft, sapid, with sweet and long lasting tannin perception.
Wine maker notes:Selection of Negroamaro grapes coming from S. Pietro Vernotico (Br) estate
Vinification: The grapes are harvested at their optimal level of maturity

Type:Red wine
Varietal:Negroamaro
Country:Italy
Region:Puglia
Winery:Tormaresca

Boyd & Blair Vodka at Aroma Thyme Bistro | Hudson Valley Restaurants

2011-04-13T07:03:00.000-07:00

In our quest to serve only American craft vodkas we have a winner. We have been serving this vodka since it was first introduced to NY.

Boyd & Blair is a product of Pennsylvania Pure, a company formed in 2008 by Prentiss Orr and Barry Young.Boyd and Blair Vodka is potato based vodka that has some very unique characteristics to it.They use only local potatoes and have a single 1,200 liter copper still. You are reading it right, they make their vodka one 1,200 liter batch at a time. There is no fancy plant and no modern machinery to make errors.All the potatoes are hand mashed and each batch takes about 2 ½ to 3 days to complete. The vodka is triple distilled and charcoal filtered to ensure the best flavour.

Tasting notes:

MONTEPULCIANO D’ABRUZZO DOC, Valle Reale San Calisto 2007

2011-04-13T06:37:00.000-07:00

Montepulciano d'Abruzzo is a type of wine grape as well as a type of red wine made from the same grapes in the Abruzzo region of east-central Italy. The grape is however recommended for 20 of Italy's 95 provinces. Up to 10% Sangiovese is permitted to be added to the blend.

Leo Pizzolo has steadily been working away to bring this azienda of some 60 hectares to the forefront of winemaking in Abruzzo. The vineyards are situated on the boundaries of the Gran Sasso and Maiella national parks. There are two zones of production. At Popoli the infertile soils are rich in structure and fossils imparting on the wines an intense minerality and elegance. At Capestrano 'Nel Forno d'Abruzzo' the hot conditions impart body and richness on the grapes. Described in Gambero Rosso as 'a series of truly remarkable wines' Valle Reale's excellent prices allow the drinker to sample some of Italy's best wines at affordable prices. The Cerasuolo is simply one of the best in this category in the region offering an intriguing blend of cassis and strawberry on the nose followed by smooth fruit and zesty acidity that contributes to an impressively structured and absolutely delicious palate!
San Calisto is Montepulciano at its sumptuous best.A sensational wine.

Colour: Opaque red violet color

Tasting Note: The nose is intense with blueberry and blackberry fruit, warm spices, coffee, chocolate, balsamic and clove. The palate has a lean mineral vein to balance the richness of the fruit. The outstanding structure and full body unfold layer upon layer of concentrated fruit and remarkable minerality.

Type: Red

Varietal: 100% Montepulciano

Alcohol: 14.5% abv

ROSCHETTO, Falesco Ferantano 2005

2011-04-01T07:21:00.000-07:00

Falesco is a winery and vineyard established in Montefiascone, Italy in 1979. Falesco has been described as a "state-of-the-art winery"and its production facilities are now located in Montecchio. It is a "family affair" run by Riccardo Cotarella, his brother Renzo and his daughter Dominga. Annual production is almost 3 million bottles. The estate straddles the border of Lazio and Umbria, about 50 miles north of Rome.Riccardo Cotarella consults with dozens of Italian wineries, and has a reputation for excellence in vineyard operations, modern winemaking techniques and wine marketing. His greatest pride, though are the wines "made under the Falesco label from grapes grown in the family's vineyards in the Umbria and Lazio regions of central Italy." Falesco's winemaker Cotarella has been called a "pioneer in the Italian wine industry" because of "his expertise is in every aspect of the business from growing techniques, to technological innovations, to winemaking to marketing.

ROSCHETTO, Falesco Ferantano 2005

A speciality of Falesco,Ferentano presents a rich array of tropical fruit aromas that range from banana to pineapple, with hints of fresh herbs and vanilla. This wine is lush and full-bodied, with an intriguing and lingering finish. It is thick and richly layered on the palate, showing pineapple and lemon flavors. On the nose it presents a rich range of olfactory sensations going from banana to pineapple, from vegetal to vanilla scents. The taste is assertive, rich, soft and full with an excellent long lingering finish. The oily finish brings in honeydew, lemon, fig and cream, all supported by great acidity.
Serving Suggestions: Excellent with risotto, white meats, and vegetables

Classification

Country: Italy

Wine Region: Lazio

Wine Maker: Riccardo Cotarella

Grape: Roscetto

Grape Percentage: 100%

Alcohol Percentage: 13.70%

Unit Quantity (ml): 750

CHARDONNAY, Planeta 2007

2011-03-31T10:46:00.000-07:00

Planeta is the biggest winary in Sicily and produces some very high quality wines that are very popular within Italy itself. Planeta is a commercial winery whose bottle labeling, advertising, and PR events are very 21st century and attracts a younger kind of drinker. That said, wine experts also praise the vineyards and, for the price, some of the wines are exceptional value and many score highly with the critics gaining 90+ points with Parker and WineSpectator. The wines come from four seperate areas of Sicily. The Buonivini vineyard in Noto produces the Nero d'Avola and Moscato di Noto and has been in operation since 2003. The Ulmo vineyard in Sambuca di Sicilia is the original vineyard of Planeta and from here they produce the Chardonnay and Fiano. The Dispensa vineyard in Menfi is the home of the Planeta family and produces the Merlot, Syrah and Burdese. The Dorilli vineyard in Vittoria is home to the company's Cerasuolo.

About Chardonnay, Planeta 2007

Rich, intense and fruity. Scents of peach mousse, black figs, rose and vanilla cream mingle with overtones of hazelnut and orange blossom honey .Spicy ripe apple, with hints of flowers and golden syrup, follow through to a full-to-medium body, with lots of piecrust, enlivened by bright, almost tangy acidity. The finish is long and spicy.

Taste: Full boded with lots of citrus fruits, buttery with a really ripe aftertaste

Colour: Golden yellow with bright greenish hue.

Nose: Aromas of apple, vanilla and pineapple accompany the overall buttery citrus nose.

Serving Suggestions: Trenette al cartoccio (oven cooked pasta wrapped in an aluminium foil), Ravioli (pasta) with rhombus fish and lemon sauce, handmade Tagliolini (pasta) with truffle, boiled beef. After some years of bottle ageing, drink it with mouldy or mature cheese.

Temperature: 11°c-13°c - Chardonnay in particular should be drunk at these specific temperatures.

Harvest: 15th to 20th August

Grape: 100% Chardonnay

Alcohol: 14.5 %

Size: 0.75 l.

Classification: IGT

Winery:Planeta

Country: Italy

VIOGNIER Cline 2009

2011-03-30T06:50:00.000-07:00

The 2009 Viognier is rich in peach, apricot and citrus notes with a flourish of white flowers. With aromas of peach, pear, orange blossom and honeysuckle, this Viognier from the Sonoma Valley is very pleasing to the nose. Stone and tree fruits and a pronounced floral component are repeated on the palate. This is a fairly dry wine with sufficient acidity, but its slight sweetness is a perfect match to the succulent sweetness of grilled prawns. Dry, full bodied and exquisitely textured, this will work very well with spicy Mexican dishes. A hint of oak and vanilla round out the finish, pairing beautifully with the recipe's aged cheese.

Viognier is best known as the major white wine varietal of France's northern Rhone valley. Viognier produces a highly aromatic wine, with many complex components which may attract many red wine drinkers because of its complexity. With full body and soft mouth feel. It is also a great alternative to Chardonnay. Viognier is also a great wine for a wide array of food pairings. It can easily handle full-flavored and richly textured recipes, as well making a perfect cocktail wine that matches well against a wide array of appetizers and cheeses. In my opinion, Viognier is the most under-appreciated white wine varietal.

Originally grown in the Condrieu and Château-Grillet regions of northern Rhône, Fred Cline first planted Viognier in his Sonoma vineyards in 1990. Sensitive to its surroundings, vineyard managers must keep a watchful eye. Grapes are late ripening and have to be picked at just the right moment. Cline’s Viognier offers rich and distinctive aromas of peaches, apricots, orange blossoms and honeysuckle. Up until the 1970s both Carneros and the Sonoma Coast regions were dairy, sheep and cattle country. They are considered very cool grape growing regions and have gained a world-wide reputation for producing very high quality wine. Seventy-five percent comes from Sonoma Coast vineyards where they are bathed in early morning fog and later warmed by the afternoon sun. The soil is rich with minerals and rarely needs irrigation. The balance of the grapes for this vintage comes from our home ranch in Carneros. The vineyards are located in the southern end of Sonoma and cooled by coastal breezes throughout the growing season.

Grapes were handpicked and de-stemmed without being crushed and immediately pumped to tank press where the juice was gently squeezed from the grapes. The juice was then pumped to a stainless steel tank where it was chilled and settled overnight, then racked and inoculated with a pure strain of wine yeast. Fermentation proceeded at a cool 50°F. Neutral barrels are used in order to let Viognier’s flavorful fruit characters to shine through without complications.

It’s having an odd colour, dull lemon-gold. Aromas of ripe pears, white flowers, bruised yellow apples. Full mouth feel with sufficient acidity. Flavours of baking spice, tangerine, bruised apples,medium length and slightly oxidized.

It contains 13.0% Alcohol/Vol.

Bottle size: 750 ml

Sugar Content: XD

Bottle Closure: Natural Cork

Made in: California, USA

By: Cline Cellars

American Pinot Noir Wine Dinner, Friday February 25th 2011

2011-02-20T10:29:00.000-08:00

American Pinot Noir Wine Dinner at Aroma Thyme

Many feel the Pinot Noir makes the finest wines in the world.

Pinot Noir is a light red wine, first planted by the Gauls before the Roman invasion. By 150BC there were vineyards in France of this fine grape. The pinot noir grape is the main grape used in much of Burgundy.

It was only recently, in the early 1990s, that pinot noir began to be grown in quantity in California, Oregon, Australia and New Zealand. Pinot Noir grows best in cool climates. It is known as an extremely difficult grape to grow and to make into wine.

A Pinot Noir's color can be any of a range of colors - from cherry red to puple-red and even brown as the wine ages. Typical flavors include earth, leather, vanilla (from the oak), and jam ... the fruity flavors of the jam often taste like raspberry, strawberry, and plum.

On Friday February 25th we are honoring American Pinot Noirs at Aroma Thyme. Join us for our five courses paired with five wines.

You never need to be a wine expert to attend our wine dinners. You just need to be a wine drinker!

RSVP at 845 647 3000.

Hudson Red Raw Cheese, Fig & Sherry Compote
Illahe- Willamette Valley, Oregon

Seafood Chowder
Belle Pente- Dundee Hills, Oregon

Baby Red Romaine, Toasted Spanish Almonds
Chateau Frank Blanc de Noir- Finger Lakes, New York

Porcini Mushroom Braised Chicken
Kynsi Stone Corral Vineyard- Edna Valley, California

Cherry Crumble
Pedro Romero Medium Dry Amontillado

Five courses with five wines
$59 per person

2011-02-09T11:42:00.001-08:00

Don't miss our Cask Beer @Aroma_Thyme, @StoudtsBrewery Pale Ale this Friday http://bit.ly/ftrr9S hudsonvalley craftbeer

2011-01-27T11:36:00.001-08:00

Hidden dangers in restaurant cooking oil http://bit.ly/gCBlFj

2011-01-11T10:39:00.001-08:00

Craft beer and awesome food this Sunday @KeeganAles with @Aroma_Thyme RSVP 2day http://bit.ly/icmarE

2010-12-31T12:46:00.001-08:00

Aroma Thyme got Best Organic Restaurant http://bit.ly/fIKpAO

2010-12-28T10:23:00.001-08:00

My favorite raw superfood smoothie http://bit.ly/eqKC6S

2010-11-17T05:27:00.001-08:00

Great article on Aroma Thyme in the Kingston Daily Freeman today: http://ping.fm/qMWQu

2010-10-21T15:03:00.001-07:00

Are you eating fish that has had a sex change? http://r8t.us/daE3ye

2010-10-19T10:32:00.001-07:00

Win a ticket to our next wine dinner @aroma_thyme, Dr Frank wine dinner. click here http://bit.ly/d5SdHD

2010-10-19T09:08:00.001-07:00

Blind tasting a classic American classic beer. Very suprising http://ping.fm/zlgWN

2010-10-12T08:26:00.001-07:00

hre it comes...Dogfish Head craft beer dinner @aroma_thyme in Ellenville Oct 22. menu hre: http://bit.ly/aCisxB @dogfishbeer hudsonvalley

2010-10-09T19:27:00.001-07:00

back from a week in Vegas and now hitting the Master Cleanse super hard. Half Marathon tomorrow with Justin @kidrunner

2010-10-06T17:42:00.001-07:00

My favorite beer in a cask this Friday @aroma_thyme http://bit.ly/crqXRi

2010-10-06T13:18:00.001-07:00

Cask beer night this Friday...It's going to a GREAT one @weyerbacher Double Simcoe @thefoaminghead

2010-10-01T11:40:00.001-07:00

R U eating slave labor chocolate? gd chance U R. How 2 avoid it http://ping.fm/xrbv5 fairtrade organicchocolate hershey

2010-09-29T16:24:00.001-07:00

is the organic milk you buy really organic http://ping.fm/0WJ2V

2010-09-24T11:57:00.001-07:00

Are you eating mislabeled seafood, big chances that you are http://ping.fm/ug6uj

2010-09-24T11:53:00.001-07:00

We are featuring this awesome 60-80yr old vine wine for our Spanish wine Dinner tonight http://ping.fm/vhk1F

2010-09-16T15:03:00.001-07:00

Are roses edible? http://bit.ly/9OnpX0 The extreme health benefits of eating roses

2010-09-16T06:26:00.001-07:00

New Tap beers @aroma_thyme, this one won't last long @flyingdog Dogtober & @stbcbeer porter @thefoaminghead craftbeer

2010-09-14T17:41:00.001-07:00

What is a healthier burger? http://ping.fm/PikD3 burger grassfed

2010-09-09T15:54:00.001-07:00

I'll B speaking ths Saturday at 12 @Hudson Valley Food & Wine Fest http://bit.ly/8YmdD5 2 much local food 2 talk abt, http://bit.ly/9ompFM

2010-09-09T14:45:00.001-07:00

Smuttynose craft beer dinner @aroma_thyme http://bit.ly/cIzUPt @thefoaminghead @smuttynosebeer

2010-09-08T09:07:00.001-07:00

More fake organic food, buyer beware http://ping.fm/trQb7

2010-08-31T17:31:00.001-07:00

Welcome Core vodka to @arom_thyme, http://bit.ly/9k73wY hand crafted vodka distilled form apples in the Hudson Valley

2010-08-25T08:07:00.001-07:00

http://ping.fm/M4xgc

2010-08-25T08:06:00.001-07:00

http://ping.fm/qKrSY

2010-08-18T08:17:00.001-07:00

Top 10 Reasons to Support Organic in the 21st Century http://bit.ly/95bdLO @ericcafaro @aroma_thyme @weinerdog360

2010-08-18T08:01:00.001-07:00

This awesome craft beer is still on tap, but not much Super Kitty left http://ping.fm/FUejk @thefoaminghead @ericcafaro

2010-08-17T10:59:00.001-07:00

Here are some of my favorite Hudson Valley cheeses that we use @aroma_thyme http://bit.ly/9g6P6b

"Powers" to The People - Right On!

2010-08-16T10:01:00.000-07:00

We love Powers and Badger Mountain here at Aroma Thyme Bistro. Here is a rundown of their Chardonnay and Cabernet.

When The People ask for honest, great-tasting wine at a great price,
Powers Winery answers, "Give the People what they want!"

Since 1992, Powers Winery has selected grapes from some of the finest vineyards in Washington State's Columbia Valley to craft concentrated, structured and age-worthy wines while practicing and innovating environmental, community and fiscal sustainability. Winemaker Greg Powers (who planted Badger Mountain Vineyard in 1982 with his father Bill) oversees these grapes from vine to bottle, producing wines of character and distinction.

Powers' Cabernet Sauvignon and Chardonnay are two of the workhorses of the winery - and for good reason. They deliver an incredible value without sacrificing quality.

Powers to The People - Right On!

Powers Cabernet Sauvignon, Columbia Valley, 2007

90% Cabernet Sauvignon, 5% Syrah, 2% Petit Verdot, 2% Merlot, 1% Malbec
Layers of lush, red cherry, sweet plum, raspberries, wood spice, vanilla, and a touch of caramel. Beautifully balanced with a round mouth-feel, it is neither heavy-handed nor lacking in structure and richness. Sweet cherry, red raspberry and hints of mocha with a nice spicy oak component.

57% Coyote Vineyard Cabernet Sauvignon, Wahluke Slope
13% Katherine Leone, Milbrandt Vineyard Cabernet Sauvignon, Wahluke Slope
13% Gooseridge Vineyard Cabernet Sauvignon, Columbia Valley
7% Areté Vineyard Cabernet Sauvignon, Columbia Valley
5% Gooseridge Vineyard Syrah, Columbia Valley
2% Alice Vineyard Petite Verdot, Columbia Valley
2% Katherine Leone, Milbrandt Vineyard Merlot, Wahluke Slope
1% Gooseridge Vineyard Malbec, Columbia Valley

--------------------------------------------------------
Powers Chardonnay Columbia Valley 2008

100% Chardonnay
Orange blossoms, lemon drop and lightly spiced apple aromatics and flavors are the foundation of a perfectly crisp and bright wine. Enticing in its delicacy, but not shy in texture, this wine is perfect for every-day drinking and summer gatherings. 2008 was one for the books in Washington State, with sunshine and heat degree days at a premium. Dropping fruit ensured incredibly structured and flavorful clusters on the vines, and gave Powers wonderful components to work with at the winery. To retain the vintage's acidity, all of the Milbrandt lot was aged in stainless steel tanks. The Aretè portion was aged in a combination French and American Oak for 4 months.
82% Milbrandt Vineyard, Wahluke Slope
18% Areté Vineyard, Wahluke Slope

Maria Clark

PREMIERE WINES REFLECTING A UNIQUE SENSE OF PLACE AND HERITAGE
Second generation winemaker Greg Powers has a deep affinity for the Columbia Valley and its viticulture. He grew up in the region’s spectacular farm country and helped his father Bill plant and manage Badger Mountain Vineyard. Today, Greg carries on the family traditions of sustainable farming and the passionate production of exceptional wines. Under Greg’s leadership, Powers Winery has been recognized as a “rising star” by Wine Spectator, and as one of the “50 Great U.S. Cabernet Producers” by Wine Enthusiast.

Powers wines are creatively blended and crafted to showcase Washington state’s distinctive vineyards and robust and diverse microclimates. Deeply rooted in long term relationships with premium Washington state growers, Powers sources a variety of the highest quality fruit to consistently produce compelling wines of uncommon depth, complexity and harmony. Our Reserve Meritage is an excellent example of blending premiere vineyards, while our other Reserve selections spotlight wines from a single expressive vineyard. All Powers wines reflect a devotion, experience and integrity that result in wines worthy to carry the family name.

2010-08-14T17:52:00.001-07:00

RT @healthychefdude: Lowry Hamner live at Aroma Thyme Bistro right NOW!!! http://ping.fm/JXpDu

Tribute to American Craft Distilled Vodka | Hudson Valley Restraurants

2010-08-10T12:28:00.000-07:00

We have celebrating American Vodkas Sunday July 11th to Tuesday July 13th at Aroma Thyme. All of our American vodkas will be priced at our Happy Hour deals. Mention this video to your server for more info. www.aromathymebistro.com

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter
http://twitter.com/Aroma_Thyme

My Restaurant
http://www.aromathymebistro.com/

My Central Channel
http://www.marcusg.tv

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.

What is Brandy?

2010-08-10T12:24:00.000-07:00

All Cognac and Armagnac is brandy. Here I go over the options of brandy at Aroma Thyme Bistro.My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Are There Raw Eggs in Your Favorite Cocktail? | Drinker Beware

2010-08-10T12:22:00.000-07:00

Drinker beware, some bartenders are putting raw eggs in your drink without you knowing it. Some people may want an raw egg in there drink, but the you should know if it's in there. At the very least the eggs should be organic. Distributed by Tubemogul.

My Central Channel:
http://www.MarcusG.tv

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

American Craft Vodka is Great Stuff

2010-08-10T12:18:00.000-07:00

We feel at Aroma Thyme Bistro that American Craft Vodka is something to be proud of. We only offer American Vodka. If you know of a great American Vodka send the name over to us. Find us at www.aromathymebistro.com or on twitter at Aroma_Thyme.

Hudson Valley Wines | Basha Kill Marquette Wine Tasting

2010-08-10T12:13:00.000-07:00

Jamie & I are tasting a new wine to NewYork. It is the Marquette grape and it is not even available yet commercially. This is a very pre-release from Basha Kill Vineyards in Wurtsboro NY.

This wine has lots of potential and I can't wait to see the real deal when it is released.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

Belle Pente Murto Vineyard Pinot Noir Wine Tasting & Review

2010-08-10T12:10:00.000-07:00

Belle Pente Murto Pinot Noir tasting and review at Aroma Thyme Bistro.

2007 Murto Vineyard Pinot Noir

For many of our longtime customers, Belle Pente and Murto are almost synonymous. We've bottled wine from Mike and Robin Murto's terrific Dundee Hills vineyard since our first vintage in 1996, and it's been a mainstay of our portfolio ever since.

Like the mailman, Murto always delivers, and it did not shy from the task in 2007. Complex spicy, earthy, brambly aromas lead to a fresh, focused palate dripping with medium-ripe red fruit flavors over silky, polished tannins. An absolutely classic Dundee Hills Pinot Noir!

Although this wine has a youthful exuberance that makes it pretty attractive now, it should become even more interesting with a few years in the cellar.

645 cases produced

Millbrook Winery Tasting, Millbrook Wines |Hudson Valley Wines

2010-08-10T12:06:00.000-07:00

The salesman from Millbrook winery stops by for a tasting. They are located int he hudson Valley and make some awesome value picks such as their Pinot Noir. Millbrook Winery tasting at Aroma Thyme Bistro in the Hudson Valley. Distributed by Tubemogul.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter
http://twitter.com/Aroma_Thyme

My Restaurant
http://www.aromathymebistro.com/

My Central Channel
http://www.marcusg.tv

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter
http://twitter.com/Aroma_Thyme

My Restaurant
http://www.aromathymebistro.com/

My Central Channel
http://www.marcusg.tv

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.

Villa di Geggiano Wine Review & Tasting, Chianti Wine Tasting

2010-08-10T12:04:00.000-07:00

Villa di Geggiano Chianti Classico 2004 Tasting & Review at Aroma Thyme Bistro. Greggiano's wines are traditionalA in the best sense of the word. Careful farming of indigenous varieties at reduced yields and long maceration's result in a style that is more structured than their neighbor Felsina but not quite as tannic as Castel'in Villa, though similarly minerally. Patience and releasing wines to the market made in this way completes the appeal of truly classic Classico.

The Best Jug Wine Ever, Just Like Homemade

2010-08-10T11:56:00.000-07:00

Eric surprised me with a jug of wine. Just like Grandpa use to make. This is hands down the closest commercial wine that is like the homemade wine. http://www.aromathyembistro.com

My facebook
http://www.facebook.com/AromaThymeBistro

Twitter for my restaurant:
http://twitter.com/Aroma_Thyme

My personal Twitter:
http://twitter.com/healthychefdude

My Restaurant website:
http://www.aromathymebistro.com/

My Central Channel:
http://www.marcusg.tv

My restaurant YouTube channel:
http://www.youtube.com/user/AromaThyme

My wine & beer YouTube channel:
http://www.youtube.com/user/chefhbeer

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association.
Support Hudson Valley Restaurants.

My Chef H Rating System

100 pts perfection, most likey not available because I will try to buy everything that is available
95-99 pts- this beer rocks, go out of your way to get some
90-94 pts- awesome beer all around
85-89 pts- solid beer, but maybe lacking one quality like finish, body, nose
80-84 pts- depending on the price it's a toss up. This beer is just ok and may be lacking two qualities like finish, body and/or nose
70-79 pts- not recommended, has no like-able qualities
under 69 pts- just a mistake or maybe stored wrong. off notes and you will most likely pour it down drain

Aroma Thyme Bistro Welcomes New Tequila! | Casa Siete Leguas Blanco

2010-08-04T09:13:00.000-07:00

Move over Patron, you are getting evicted. That's because we something better, Casa Siete Leguas. And just like Patron was, Casa Siete Leguas, will be half price every Tuesday night. Enjoy Margaritas from this awesome hand crafted tequila and an awesome price.

Tequila Casa Siete Leguas Blanco - Brilliant, luminous silvery hues, a powerful body. Enjoy the nuances of perfect distillation, leaving a trail of subtle aromas which build up to the final enjoyment of slowly-cooked agave.

One of the oldest distilleries in Mexico, Casa Siete Leguas has more than fifty years of experience in the making of tequila by means of a traditional process delivering full-bodied, high-quality spirits of refined flavor. Tequila Siete Leguas is steeped in heritage and tradition, and consists of a Blanco, a Reposado, an Añejo and a D'Antaño, all made of 100% Tequilana Weber Agave. The D'Antaño is aged up to five years. This tequila carries the name of Pancho Villa's famous horse.

Siete Leguas (pronounced Leg Wos) means seven leagues in Spanish and is roughly equivalent to 21 miles

The founder of Siete Leguas chose this name in honor of Pancho Villa’s horse which reportedly could run 21 miles without rest.

True Mariachi bands know the song of Siete Leguas which is very famous in Mexico.

The Gonzales family in Jalisco has been making their Tequila for over 50 years and are to that area what the Mondavis are to Napa Valley.

Siete Leguas is made from only the most expensive agaves available which are normally reserved for Anejos and Extra Anejos.

They are the only distillery that still crushes their agave using a Tahona (stone wheel) pulled by mules.This yields only the highest quality juice which in turn makes for an exceptional Tequila

Siete Leguas was indeed the distillery for Patron from 1990 to 2002.

Some food pairing suggestions
The Blanco is an excellent complement to spicy dishes and we have a very good Paloma recipe if you want an alternative to Margaritas

The Reposado pairs very well with authentic sauces like Mole for chicken or pork

The Anejo brings out the best in desserts like Tres Leches, Flan, or a slightly sweet dark chocolate

2010-08-04T08:58:00.001-07:00

Whats your favorite Wheat Beer, this is a must try http://bit.ly/anmrVF @StoudtsBrewery @thefoaminghead craftbeer wheatbeer

2010-08-03T15:14:00.001-07:00

y did ths brewery wnt 2 get off the phn so quick w/us ,we wanted 2 talk abt their beer & it's grt beer http://bit.ly/anmrVF @thefoaminghead

2010-07-26T11:30:00.001-07:00

It is getting easier to buy sustainalbe seafood | new from Chef Marcus Guiliano http://bit.ly/bGxulX

2010-07-23T13:36:00.001-07:00

The only ones in New York State with this beer. http://bit.ly/cubaGa @thefoaminghead @ellenvilleNY Craft beer craftbeer

2010-07-23T12:00:00.001-07:00

The new Hipster Beer http://bit.ly/aYRI9D it's an American Classic @rthefoaminghead

Absinthe returns to the spotlight

2010-07-22T13:57:00.000-07:00

Absinthe has been a huge hit here at Aroma Thyme Bistro now that it has been legalize here in the States. Our best seller is the Saint George from California.

Absinthe returns to the spotlight

July 22, 2010 | By James Scarpa

The absinthe cart at Sage in Las Vegas (Credit: Jon Schmidt)

After nearly a century on ice, absinthe is back on the street. Served as a mysterious milky elixir, fashioned into creative cocktails or set aflame and drunk by the shot, the heady, anise-flavored spirit with the bad-boy image is a magnet for novelty seekers, some restaurant operators report.

Because of the alcohol’s notorious past, it took nearly a century for authorities to decide that authentic absinthe was no more harmful than any other form of alcohol, and the first legal absinthes entered U.S. distribution in 2007. Ever since, some barkeeps have let their imaginations run wild.

“I still have customers who come in and expect a hallucinogenic experience with absinthe,” said Stephen Cole, bartender-manager of the Violet Hour, a speakeasy-style bar in Chicago. He created a cocktail called 2 To 2, made with absinthe, Aperol, lemon juice, simple syrup and orange bitters. It’s a nod to the legend of Jean Lanfray, a Swiss farmer who in 1905 allegedly murdered his family while on an absinthe bender. Lanfray was said to binge on a variety of alcoholic beverages from 2 p.m. to 2 a.m. daily, according to the police report, Cole said.

Stories like that have created the absinthe legend. In the late-19th and early-20th centuries artists and intellectuals favored it as a boon to creativity. However, absinthe ran afoul of moralists who painted it as an addictive, psychoactive substance that led users into crime, violence and immorality. By the First World War, absinthe was banned in many European countries and the U.S. Anise-flavored spirits like pastis, Pernod and Herbsaint, made without wormwood — the herb that contains a substance that at the time was believed to cause madness — emerged as substitutes.

Absinthe is now at home in hedonistic Las Vegas. At Sage restaurant in the Aria Resort & Casino there, an absinthe cart in the dining room serves the spirit to an average of 15 patrons per night and sometimes as many as 50, priced at $25-$35 per shot. Listing the brands on the dessert menu under the heading “recently legalized absinthe” and rolling it around on the cart have made customers eager to try the stuff, said general manager Tobias Peach.

“This is Vegas, ‘Sin City.’ People think it’s a little dangerous. It all fits,” said Peach.

The cart is stocked with eight absinthes from France, Spain, Switzerland and California. Customers may choose traditional absinthe drip service or a more theatrical Russian service involving fire. In the former, a slotted spoon with a sugar cube is placed above a glass of the spirit. A slow drip of ice water from an absinthe fountain dissolves the sugar cube and creates the louche, or cloudy, appearance that shows it is properly diluted for drinking.

In Russian service, the server ignites a shot of absinthe in a wine glass and pours the flaming spirit into a tumbler of orange juice. He quickly inverts the wine glass onto a napkin on the table and instructs the guest to inhale the fumes in the glass with a straw, and then shoot the juice drink.

About three-quarters of absinthe customers at Sage go the fiery route.

“People think if they’re going to do it, they’re going to do it big,” Peach said. “They want the strongest absinthe with the most wormwood and they want it on fire.”

Given the pronounced anise flavor and potency of absinthe — upwards of 140 proof in some brands — recipes for classic cocktails like the Sazerac, Monkey Gland and Corpse Reviver #2 call for it in small amounts. At Stoddard’s Fine Food & Ale in Boston, head bartender Jamie Walsh makes the Sazerac with rye whiskey, sugar cubes and two types of bitters in a glass merely rinsed with absinthe. Just a bar spoon of absinthe goes into The Happy Fanny, an original drink that also has Gosling's Rum, Green Chartreuse, lime juice, simple syrup and bitters.

At Arnaud’s French 75 Bar at Arnaud’s Restaurant in New Orleans, head bartender Chris Hannah uses one-quarter ounce of absinthe with brandy, Aperol and Dubonnet Rouge in his cocktail La Belle Femme. However, he pours a whopping two ounces of absinthe into a concoction called the Necromancer, along with Crème Yvette and Strega.

Hannah predicted that as bartenders become more familiar with the spirit, they will create more absinthe-forward cocktails.

“In the future, absinthe will move from being a modifier in cocktails to being the main spirit, if a bartender is fond of it,” he said.

James Scarpa is a contributor to NRN. Contact editor Pamela Parseghian at pparsegh@nrn.com.

2010-07-16T11:36:00.001-07:00

FREE tickets to the International Great beer Expo http://bit.ly/akd5PQ . craftbeer @thefoaminghead @dogfishbeer

2010-07-14T14:21:00.001-07:00

This is one awesome summer beer!!! Ommegang Hennepin beer review http://bit.ly/dsL49Q @BreweryOmmegang @thefoaminghead @Aroma_Thyme

2010-07-10T11:35:00.001-07:00

Im tired of the BS term "natural" when it comes to meat http://bit.ly/9z6Jgc naturalbeef natural beef @jamieguiliano

Wine Tasting with some Jay Z

2010-07-09T20:36:00.000-07:00

I pull a well priced Cabernet to blind taste Eric, Jacob's Creek St Hugo Cabernet from Australia. This wine is listed at $57 dollars on our wine list. Distributed by Tubemogul.

The Best Jug Wine Ever

2010-07-09T05:58:00.000-07:00

Eric surprised me with a jug of wine. Just like Grandpa use to make. This is hands down the closest commercial wine that is like the homemade wine. www.aromathyembistro.com

2010-07-02T14:03:00.001-07:00

The country's biggest specialty food show going organic??? http://bit.ly/dmji6b @nasft organic

Peachy Caynon Cirque du Vin Wine Tasting

2010-07-02T07:51:00.000-07:00

Peachy Caynon Cirque du Vin wine tasting. This is a brand new wine for us here at Aroma Thyme. Peachy Caynon is known for their Zin's. This is a blend of five grapes.

Aroma Thyme Bistro
Hudson Valley NY

2010-07-01T18:05:00.001-07:00

http://ping.fm/yk8VT

2010-06-30T11:18:00.001-07:00

Not all wild Salmon are created equal http://bit.ly/aJXphC wildsalmon

2010-06-18T07:08:00.001-07:00

Paumanok Vineyards Chenin Blanc tasting, awesome NY State Chenin Blanc!!! http://bit.ly/b7GLib Mention this and take $5 off this weekend

Paumanok Vineyards Chenin Blanc Wine Tasting

2010-06-17T05:20:00.000-07:00

We are tasting Paumanok Vineyard Chenin Blanc at Aroma Thyme Bistro.

Founded in the spring of 1983, our 103 acre estate is entirely owned and managed by Ursula and Charles Massoud, and our three sons. Born and raised in the "Old World", wine has always been a part of our lives and we continue the tradition at Paumanok Vineyards.

Only premium vinifera grapevines are planted, consisting of Chardonnay, Riesling, Sauvignon Blanc, Chenin Blanc, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The traditional dense planting of the vineyards at 1100 vines per acre produces more concentrated fruit and therefore higher quality wines. For our wines, only estate grown grapes are used and production is limited to fewer than 9000 cases.

Millbrook Winery Tasting, Hudson Valley Wines

2010-06-15T16:56:00.000-07:00

Millbrook Winery tasting at Aroma Thyme Bistro in the Hudson Valley. Called "the Hudson Valley's flagship winery" by The New York Times and "a great place to visit" by The Wall Street Journal, Millbrook Vineyards & Winery is conveniently located in the magnificent Hudson River Valley just 1.5 hours from both New York City and Albany.
We are tasting five of their wines today.

Belle Pente Murto Pinot Noir tasting and review at Aroma Thyme Bistro

2010-06-13T18:39:00.000-07:00

Planeta Santa Celcia Nero D"Avola 2006 Wine Review

2010-04-29T11:26:00.000-07:00

Santa Cecilia 2006
Reddish purple tending to violet
The aromatic profile supports the distinctive features of Nero D"Avola origins. Agile notes of sour fruit and ripe plum mixed with citrus fruit, carob and liquorice. A hint of graphite at the finish
The structure is vigorous and flowing with fresh, compact tannins. The acidity of Nero D"Avola DNA is always splendid.

Wine Dinner featuring New York Wines at Aroma Thyme Bistro

2010-04-13T14:28:00.000-07:00

watch video for full detials

Our April Wine dinner at Aroma Thyme is themed after Earth Day. And if for this reason we have chosen all New York state lines. We have pulled our favorite wines from the three main wine regions of New York State, the Finger Lakes, Long Island and our Hudson Valley. All three of these wine regions produce outstanding wines.

Please join us Friday, April 30 at 7 PM. This dinner is priced at $59 per person and includes six courses and six wines. We have a limited amount of seats for this dinner.

Basha Kill Osprey, Hudson Valley
Chilled Fennel Soup & Bitter Orange Salsa

Bouke Wine, North Fork
Black Bass, Braised Leeks & White Beans

Dr Frank Rkatsiteli, Finger Lakes
Arugula Salad, Lemon & Sprout Creek Barat Cheese

Anthony Road Cabernet Franc/Lemberger
Spring Mushrooms & Roasted Spring Onions Crostini

Wagner Mertitage
Slow Braised Pork, Mashed Sweet Potatoes

Basha Kill Estate White Tail, Hudson Valley
Mangoes with Mint & Vanilla

Oddities Wine DInner March 26th 2010

2010-03-17T09:43:00.000-07:00

Do you like wine?

Do you like to experiment with new wines?

Are you afraid to order wine that you have never heard of before?

Then this is your wine dinner!!!

We have hand picked some really awesome wines that really don't get the attention they deserve.

You might not be able to pronounce some of these wine, but don't worry. We are going to do our usual education and wow you with our food.

Join us Friday March 26th at 7pm.
This dinner is great value at $59 per person.
Limited seats, reserve today
Call to RSVP right away at 845 647-3000.

Fennel Pollen Cured King Salmon
Dates, Feta & Lemon
Weingut Niklas Kerner

Corned American Kobe Brisket
Quail Egg, Mustard Vinaigrette
Marraioli Aglianico

Seared Sea Scallops
Kim Chi Lobster Stock
Laghibella Gavi di Gavi

Roasted Top Round & Roasted Turnips
Hudson Valley Cattle Co from Stone Ridge
Sudtiroler Lagrein DOC, Weingut Niklas 2006

Pancake & Bananas
Peanut Butter & Chocolate Mousse
Cline Mourvedre

Aroma Thyme Bistro

Wines That You Might Not Order Wine Dinner March 26th

2010-03-12T03:28:00.000-08:00

The Three Sisters Project of New York Wine Regions

2010-03-11T14:01:00.000-08:00

Check out this great NY wine event. We are trying at Aroma Thyme to offer all of these wines at the same time. We will keep you posted. Here is the official info, hope some of you can get to one of the wineries.

The Three Sisters Project shares the best wines from three of New York’s greatest wine growing regions.

During the month of April, 2010, two wineries in each region will taste and sell select wines from the other regions.

The North Fork of Long Island
The Finger Lakes
The Hudson Valley

The goals of The Three Sisters Project are to help increase overall consumer awareness of the great local and quality wines being made in New York State, and to give wine buyers a chance to sample some of the great local wines from around the state.

Kickoff weekend is April 3rd and 4th, 2010.

Wagner Vineyards From Upstate New York

2010-03-02T17:25:00.000-08:00

Bouke Wines From Long Island

2010-03-02T17:19:00.000-08:00

1997 Blind Caymus Taste Comparison Kicks off 2010

2010-01-26T05:07:00.000-08:00

We are blind tasting the famed 1997 vintage of Caymus. But we are tasting Caymus vs Caymus Special Selection. Is there a difference between the two, or how big of a difference is there?

Tuthilltown Whiskey Tasting and Tour

2010-01-20T19:29:00.000-08:00

Basha Kill Vineyards Tasting and Tour

2010-01-20T11:01:00.000-08:00