Martin Wine Cellar

 
 

  • Mojito
    October 14, 2016

    Mojito

    This kit provides almost everything you need to craft tasty Mojito Cocktails using local Cocktail & Sons component syrup. Just add fresh mint. Recipe inside. Included: Plantation Silver Rum 3 Stars (1L) Cocktail & Sons Mint & Lemon Verbena (8oz) Nellie & Joe’s Key West Lime Juice (16oz) 2 bottles of Q Club Soda (7oz each) […]

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  • October 10, 2016

    Chateau La Maroutine Bordeaux Blanc 2015

    “This round wine features flavors of tropical fruit and apricot, combined with a mineral-driven texture. It is rich yet it retains a good touch of brightness. Ready to drink, but worth aging for a few months. ” -Alex, Uptown Store Manager

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  • October 03, 2016

    Decero Malbec Remolinos Vineyard 2013

    “Decero Malbec is a very interesting wine with a personality that spans continents. It has the fruit and concentration of a typical Argentine Malbec but the nose has hints of aromas which point back to the grapes Bordelaise origins.  The aromas begin with the typical cassis fruit underneath which one finds hints of graphite and […]

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  • September 26, 2016

    Perrin et Fils Cotes du Rhone Villages 2013

    “The Perrin et Fils Cotes du Rhone Villages 2013 is quite a steal. The bouquet is dominated by bright red raspberry fruit with hints of black licorice and sandalwood rounding it out. The palate confirms these flavors with an assertive fruit core. The finish is mild and mellow.  A wonderful value for such a complete […]

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  • September 19, 2016

    RUTHERFORD RANCH TWO RANGE NAPA RED WINE 2014

    “This blend of Petite Sirah, Merlot, Cabernet Sauvignon, Syrah from Napa Valley is made up of full bodied red grapes from 16 different and distinctive areas of Napa Valley. Aromas of dark cherry and black raspberry with a subtle note of toasted oak. The wine is rich and dense with flavors of cassis and black […]

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  • September 19, 2016

    Elk Cove Winery

    LOCATION : Gaston, Oregon. WINEMAKERS : Owner and Winemaker Adam Campbell and Associate Winemaker Heather Perkin KNOWN FOR :  Willamette Valley Pinot Noir & Alsacian-style, steel-fermented white wines such as Riesling, Pinot Blanc, and Pinot Gris. Reserve wines that reflect the character and quality of their meticulously-managed estate vineyards. The single vineyard wines are an homage to Burgundy’s […]

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  • September 19, 2016

    Perrin Et Fils

    LOCATION : France – Rhone Valley & Provence WINEMAKERS : Jean-Pierre and François Perrin KNOWN FOR :  “Jean-Pierre and Francois share the unswerving values of a family dedicated to its terroir and family involvement in every aspect of the business. The legacy they inherited has been carefully nurtured and expertly transmitted to the next generation.” Dominic Symington HISTORY […]

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  • September 12, 2016

    CHATEAU SAINT ROBERT PONCET DEVILLE GRAVES BLANC 2014

    “80% Sauvignon Blanc, 20% Semillon Graves is the most important area for producing dry white wines in the Bordeaux region. This wine has loads of grapefruit and mineral dust on the nose. The flavors are of ripe citrus and a little green melon. Beautifully fresh and dry acidity on the finish. Drink this delicious wine […]

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  • September 06, 2016

    Cleto Chiarli Lambrusco Vecchia Modena 2015

    “This wine appeals to all tastes and all cuisines. The perfect drink chilled on a hot day or even cozying up to a Thanksgiving turkey. Its subtle strawberry notes are elevated by light sparkling bubbles that make the bottle disappear like magic. It is one of the most versatile sparkling wines out there whether it’s […]

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  • August 30, 2016

    Tenuta Sant’Antonio Scaia Rose 2015

    “A light and balanced rose from the Veneto region of Italy made from 100% Rodinella grapes. This wine has crisp acidity that is very refreshing. Strawberry and raspberry flavors come through without being overly fruity. This is the perfect wine for all seasons pairing beautifully with just about anything.” -Calen, Mandeville Wine Consultant

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  • August 22, 2016

    Chateau Poiron Dabin Muscadet Sevre et Maine Sur Lie 2014

    “Light, crisp and fresh, Muscadets are the traditional accompaniment to raw oysters, mussels and escargots. Clean mineral and crushed rock meet lemon peel and a saline focus. Perfect for porch pounding or serving with your favorite French bistro fare.” – Jeff, Metairie Wine Consultant

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  • August 18, 2016

    Summer Rose Sangria

    Ingredients: 8 oz. fresh squeezed lemon juice 10 oz. fresh squeezed Valencia orange juice 1/2 to 1 cup Decourtet Cognac (depending on how much of a kicker you want) Sugar to taste/ Stir Until Dissolved (Start will about 1/2 cup, you want the tannin flavor to disappear but you don’t want it sweet) 2 bottles […]

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  • August 18, 2016

    Raspberry Champagne Rum Punch

    Ingredients: 1 bottle Phillipe Dublanc Brut Rose 1 Liter Ginger Ale 1 cup Don Q Silver Rum 10 oz. Frozen Raspberries

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  • August 18, 2016

    Champagne Mule

    Ingredients: Shot of Crescent Vodka Can of Ginger Beer 1 oz. Phillipe Dublanc Champagne Garnish with Lime

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  • August 18, 2016

    Turquoise Sip

    Ingredients: 3/4 glass Casa Dora Cava 1 oz. Pineapple Juice 1/2 oz. Blue Curacao

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  • August 18, 2016

    Cucumber ElderflowerChampagne Cocktail

    Ingredients: 3/4 glass Adami Prosecco Splash of Elderflower Liqueur   Garnish with Fresh Mint and Cucumber

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  • August 18, 2016

    Champagne Mojito

    Ingredients: 3 cups Phillipe Dublanc Brut 2 cups Don Q Silver Rum 3/4 cup simple syrup   Mixed with Lime and Fresh Mint

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  • August 18, 2016

    GREEN OLIVE TAPENADE

    Cooking time: 30 minutes Yield: About 3 cups INGREDIENTS: 2/3 cup toasted almonds 6 Oil-packed anchovy fillets, finely chopped 1 cup Castelvetrano olives, pitted, crushed 1 cup Cerignola olives, pitted, crushed 2 small garlic clove, minced ¼ cup coarsely chopped basil 1/2 cup olive oil ¼ cup coarsely chopped, drained capers 1/3 cup Armagnac brandy […]

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  • August 18, 2016

    BLACK OLIVE AND FIG TAPENADE

    Preparation time: 20 minutes | Cooking time: 10 to 12 minutes Yield: About 2 1/2 cups INGREDIENTS: 3/4 cup dried Black Mission figs, stemmed and diced 1/4 cup Armagnac brandy 1/2 cup water 6 anchovy fillets, drained 2 tablespoons capers, drained 1 tablespoon imported Dijon mustard 1 1/4 cups pitted & chopped black olives,such as […]

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  • August 16, 2016

    Coltibuono Chianti Cetamura 2014

    “Light red fruit and freshness meets the traditonal grilled meat and game that classic style Chiantis are known for. This wine is simply put, delicious! Light enough to be served chilled by the pool, but also perfectly styled to serve with your rosemary roast chicken with mushrooms and asparagus.” – Jeff, Metairie Wine Consultant

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  • August 09, 2016

    Nutrition Tips for Traveling Around the World

    by Andrew Adorno, DTR Sticking to a healthy diet while traveling around the world can be difficult. Traveling requires planning ahead and arriving prepared – the same goes for making nutritious choices. While there is much temptation on the road, integrating these nutrition tips into your travels will help you stay focused on your long-term […]

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  • August 09, 2016

    Bodegas Volver Paso a Paso Organica White Wine 2015

    “This delightfully inexpensive Sauvignon Blanc from Spain really over delivers. Clean, citrus flavors make this a Summertime ‘go-to’ in our house. Perfect with seafood or just as a ‘porch wine’, ‘beach wine’, ‘dog walking wine’…you get the picture.” -Marc, Uptown Wine Consultant

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  • August 08, 2016

    101 Best Wineries in America 2016

    By The Daily Meal Each year the panel of experts at The Daily Meal ranks the top wine producers not just from California but from 14 states in all, from Washington to Virginia.  101 can seem a lot to read through, so we picked a few of our favorites for you! So enjoy, and Happy […]

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  • August 02, 2016

    La Posta Red Blend 2014

    “Red fruits and coffee dominate the nose on this Malbec/Syrah/Bonarda blend from Argentina; raspberry and cocoa flavors permeate on the palate. Because this is a bit lighter bodied than the 100% Malbec it’s a lot more versatile in pairing with food. Grilled meats will always work, but try it with grilled or baked fowl as […]

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  • July 26, 2016

    Aia Vecchia Vermentino 2014

    “Vermentino is a grape that can usually be found on the island of Sardinia, but Nicola Scottini has made a new home for it near Bolgheri. An excellent wine to pair with seafood and grilled white meats, this little Tuscan white has zesty aromas of grapefruit, freshly cut grass, and a slight salinity. The rich […]

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  • July 18, 2016

    Chateau de Lascaux Coteaux du Languedoc Rose 2015

    “A particularly beautiful Languedoc rosé, Lascaux has lovely aromas of red currant, lavender and thyme. Exceptionally fresh due to the limestone soils that make up the vineyards, it’s elegance is heightened by a sharp acidity preserved by destemming and direct press in the winery, as well as blocked malolactic fermentation. Aged seven months in tank […]

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  • July 18, 2016

    Coopers’ Craft Bourbon

      COOPER’S CRAFT IS THE FIRST NEW BOURBON FROM JACK DANIEL’S OWNER IN 20 YEARS   “Coopers’ Craft is a non-age statement, 82.2 proof bourbon aged in “barrels raised by master coopers at the Brown-Forman Cooperage” and crafted “using a special beech and birch charcoal filter finishing process, creating a smooth and flavorful” whiskey. “Coopers’ […]

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  • July 11, 2016

    Sidebar Sauvignon Blanc 2014

    “High Valley, Lake County; This Sauvignon Blanc comes from High Valley’s Brassfield vineyard, in a unique east-west transverse valley at 1760-1800 feet in elevation. It is one of the coolest microclimates in Lake County. Grapes are whole cluster pressed, native yeast fermented, non-ML, in a mixture of stainless steel and old oak barrels. Aged sur […]

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  • July 06, 2016
  • July 05, 2016

    Bodegas Volver Tarima Red 2014

    “D.O. Alicante, Spain; 100% Monastrell (AKA Mourvedre and Mataro) The 100% Monstrell is grown from 25-30 year old vines located in the typical Alicante climate conditions. It’s basically organic and they use no irrigation and all grapes are hand picked. The wine is aged in French oak for 5-6 months. This is a simple bang […]

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