With tears in my eyes, I must share with you all some very sad news.
We lost a loving brother, an eccentric, loyal and devoted family member last night Sept. 10, 2016.
He was phenomenally chaotic, brilliant, honest, dutiful and legendary in his generosity. Marc brought light to the core of T Edward.
Our history is filled with indelible Pichon moments, we’ll miss you. RIP Marc Pichon.
-T. Byrnes Read more
While we’re gearing up for fall and soaking in the last rays of summer sun, we’re taking this week to look back at a few highlights from the summer and spring. Happy Labor Day! We’ll see you in full gear next week. Read more
“I think I’d sort of been faking it for a little while when I first got into wine,” said Lee Campbell of the Andrew Tarlow group. “I knew I was fascinated by it but I wasn’t quite sure why. I think I thought it was because I thought it was like taking an interdisciplinary course in a liberal arts college, where you have to study everything.” But when she went to a winemaker’s luncheon while working at City Hall Restaurant, a single sight synched her past with her future. “We were sitting in the Garden Room at this restaurant Provence in Soho,” she continued, “which is no longer there. And at one point, I looked at the winemaker’s hands and I think I really wanted to see hands that looked like they worked and his hands had callouses on them, his nails were a little fucked up and it made me happy! I thought, here’s this guy [Michel Chapoutier], he’s a very well known winemaker, with some of the top buyers in New York; but he’s still a working man. He’s still a laborer. And that was very important to me. To know there was a farm connection. Once I knew there was a farm connection, I felt much more at home in the wine industry. Because before that point, all I knew was the hoity-toity New York side: the buyers, the somms. They were often European, they were mostly men. It was a lot of dudes with accents, so it was nice to see that there was another side to it. Read more
André Tamers with Thierry Tissot in Bugey
Named for his grandfather, whose father who had a general store in old Savoie on the Annecy Lake, De Maison Selections is returning to its French roots. “A long time ago,” said André Tamers, “we had quite a bit of French wines. But then I realized I had to let it all go and focus on Spain, because Spain, for obvious reasons, was just red hot. And since I’d lived there for three years, I thought I’d take the opportunity and run with it.” Read more
Sean Sant Amour at Blue Ribbon Bakery
“Everybody always wonders what’s up with Blue Ribbon and T. Edward Wines,” said Sean Sant Amour. “We started at the same time. The TEW evolution has gone hand in hand with ours. As your book grew, our list grew as well. One of my pivotal wine moments was when Tom invited me on my first wine trip. I was bunking with this guy who wanted to be a photographer and got duped into the wine business by his dad. His name is Rob Sinskey. He tried to explain to me why Pinot Noir is the most noble grape. It was kind of crazy,” he added and laughed.
2014 was an amazing year for all of us here at TEW. And for this, we offer great thanks to our families and friends, to our winegrowers and buyers, and to everyone who supports us and them. Looking back on the year, our 20th as a company, we’ve a lot to reflect on. Cheers to a beautiful year! We look forward to spending 2015 with you! Read more
Andre Tamers (right)
“Our idea of wine in Spain is just Rioja,” began Andre Tamers of De Maison Selections to a group who’d gathered at Toro‘s Backbar Room to taste with Tamers. “Dusty, earthy, classic, old school Rioja…I’m gonna take that and throw it all out the window. Spain has incredible history and terroir. There’s a lot of misconceptions. Caitlin [Doonan, Beverage Director at Toro] and I have talked a lot about Rioja as a place of microclimates and terroir.” And so it began, with a rant and a brief history of how the region’s independent producers were rolled over by industrialization, followed by a tasting that demonstrated Tamer’s efforts to resurrect the families who make wines of true Rioja terroir.
“The Basque have been coming out of the woodwork,” said Jorge de Yarza, who along with his partner Marissa Miller is the proprietor at Donostia, a slice of Basque Country in the East Village. “We never knew so many Basque were in New York!” Open in the morning for Café Con Leche and Tortillas, with a wide list of sherry, Txakoli and Pintxos available throughout the day and night, Donostia has quickly become a destination for the homesick from Basque who fill the narrow space alongside locals from the neighborhood. Read more
After Monday’s seminar on “Running the Scales“, Ana Cabestrero, the capataz at El Maestro Sierra, spoke with us about some of the bodega’s rarer sherries, beginning with El Maestro Sierra Amontillado 1830 VORS. Bottled once a year from two 2,000L butts only, “The 1830 is almost a fino amontillado,” said André Tamers of De Maison Selections. “It’s very unique. There’s no more yeast, but it’s reminiscent of a fino.” Fed from a 50-year-old criadera these two barrels contains the mother from 1830, thereby capturing the terroir that’s been dropped down from the centuries. Never moved, emptied or cleaned, these original barrels that were built by the Bodegas’ founder Jose Antonio Sierra, are repaired in-house only when necessary.
Yesterday we hosted the vivacious Ana Cabestrero the capataz at El Maestro Sierra for two informative seminars on “Running the Scales,” where she talked and tasted us through the process of turning Mosto to fino. Founded in 1832 by master carpenter Jose Antonio Sierra, who started filling his barrels as a hobby because he was sometimes paid in wine, El Maestro Sierra still employs the 2,000L barrels with original staves that bear his signature. Started in 1830, the current solera has been in place for at least 80 years, and since Pilar Pla Pechovierto took over the bodega from her husband in 1976, she has maintained the family’s close relationships with the small growers who have historically provided the Mosto for all of their sherries. And now that the 180 classified vineyards that were once recognized throughout the region have essentially been reduced to one or two, the notion of terroir is now identified by the conditions in the bodega.