Introduced last summer, the Poolside Pairing events grew in popularity, leading to increasing the food pairing program to a weekly summer series
TARRYTOWN, NY – Friday June 2014 – Castle Hotel & Spa announces another summer of culinary excellence with Poolside Pairings. The Culinary Team at Equus Restaurant has developed creative and innovative menus that perfectly complement the popular local beverage producers — distilleries, breweries, and vintners. All served in the spectacular Poolside Grotto at Castle Hotel & Spa overlooking the Hudson River.
The Poolside Pairing events were introduced last summer and grew in popularity which led to increasing the food pairing program to a weekly summer series. According to General Manager, Gilbert Baeriswil, the recent “EXCELLENT” review of Equus in The New York Times has increased the popularity of the highly acclaimed restaurant and the Poolside Pairing series is a response to demand for these casual seasonal events that pair the award-winning cuisine with innovative local beverages.
On Thursday evenings throughout the summer, a different Poolside Pairing will match the talents of food and beverage… including whiskey, wine, sake, beer, champagne, tequila and the newest player to the scene: Spiked Seltzer.
5 Brooklyn Brewery
19 Spiked Seltzer
26 Hakkaisan Sake
3 Riazul Tequila
10 StillTheOne Distillery
17 Captain Lawrence Brewing Company
24 Peekskill Brewery
31 Napa Valley Wines
7 Spiked Seltzer
14 Taittinger Champagne
21 Hakkaisan Sake
28 Brooklyn Brewery
4 StillTheOne Distillery
The Culinary Team has carefully created full hors d’oeuvres menus that complement the beverages at each event including items such as Lamb Chops Tzatziki paired with Napa Valley Wines, Beef Wellington paired with beer, Soft Sell Crab Tempura with Sake, Lobster BLT with whiskey, and Fried Oysters with Kiwi Fruit with Tequila.
Each event is offered at $64 per person (plus applicable tax and gratuities) and at $175 per person for any three events. Reservations are suggested. Call 914 631 3646. Overnight packages are available.
Castle Hotel & Spa is perched majestically atop one of the highest points in the region overlooking the historic Hudson River in the lower Hudson Valley of Westchester County, NY. The award-winning estate is a member of Small Luxury Hotels of the World and Historic Hotels of America and sits on ten tranquil wooded acres that provide a respite of refinement and luxury with Old-World elegance.
Castle Hotel & Spa features 31 traditionally appointed guest rooms and suites, 4,100 square feet of meeting and event space, 24-hour health and fitness center, whirlpool, landscaped jogging paths, and a spectacular outdoor seasonal swimming pool. The renowned Equus restaurant has received Four Diamonds from AAA and Five-Star Diamond Award from The Academy of Hospitality Sciences. It was named to Conde Nast’s “Gold List” and the elite Top Twenty US Small Hotels. Equus is highly rated from Zagat for extraordinary food, service and décor and received the prestigious Award of Unique Distinction from The Wine Enthusiast Magazine.
Castle Hotel & Spa is owned and managed by Sankara Hospitality Group, known throughout the world for creating and managing contemporary luxury hotels that are defined by their warm and vibrant personality, and inspired by the spirit of their location. Sankara is passionate in their belief of offering a service that is effortless, personal and genuine, enabling its guests to do the things they value most. For additional information, visit the website at: http://www.castlehotelandspa.com/ or call 914 631 1980.
READ the “EXCELLENT” review from The New York Times
U.S. News 2013 Top Hotels in the USA
A Proud Member of The Small Luxury Hotels of the World and Historic Hotels of America
Sankara Hospitality Group
Rated Best of the Decade by Westchester Magazine
The Knot Best Wedding Place 2013
Straw yellow, coppery, paper white, rosé, onion skin: these are the hues that we can expect when we encounter a Pinot Grigio, so that the question often legitimately arises of what exactly is the correct color expression of this wine.
Pinot Grigio is often called a white grape, but that is incorrect, since it is not at all a white grape. The name itself–grigio means grey–indicates that it is a grape that is not that is not perfectly white. This variety is an offshoot of Pinot Noir, and without entering into the minutiae of genetics, a glance at the color of the berry is enough to see that.
This is exactly where we started, from the berry itself, in order to highlight all of the quality potential of this variety. We determined to demonstrate to the fullest extent possible Pinot Grigio’s distinctive characteristics, its rich fragrance, tannic mass, structural complexity, and therefore its unusual color tonality as well.
Going a bit deeper into the technical details:
The coppery hue of the wine is often attributed to a more or less extended maceration of the must on the skins, during which the colorants in the grape-skin pass into the must, as happens on a normal basis with red wines. In fact, however, the presence of color in the must happens even when there is no skin contact during fermentation, since even when the grape is still on the vine, and it achieves ripeness, a certain amount of pigment passes into the juice in the berry.
It is a fact that all musts of pinot grigio, when they are freshly pressed, exhibit a hue that is to some degree copperish, but only a few are able to preserve that tonality over time; the majority of the wines suffer a progressive loss of hue and finally display that hallmark straw yellow.
The reason for this behaviour lies in the fact that pinot grigio’s pigment, which derives from its anthocyanins, oxidizes quite easily during the pressing process, and although it remains intact even during fermentation, it gradually disappears through progressive precipitation of the oxidized pigments. The final result is that the natural color accumulates as sediment in the aging container, coloring the fine lees pink.
If, however, processing the grapes and handling the must is performed in an oxygen-free environment, then the pigments naturally occurring in the grape will be preserved and will remain stable throughout the life of the wine. This is the process that we utilize for making our Dessimis. Its coppery colour, however, is not one of our style prerequisites; rather, it is a natural consequence of an oxygen-free production practice, aimed at preserving the full spectrum of the grape’s aromatic compounds, which can be lost during this stage of wine making.
I’m Raffaele De Gennaro and I work as a wine consultant for Vias Imports, in the Hudson Valley area and sell to Restaurants and Wine Shops. If you can’t find the wine in your area, just have the Restaurateur or Wine Shop contact me via email: firstname.lastname@example.org or have them leave me a voice mail at 212-629-0200 x373 and I will get back to them.
The Consorzio Vino Chianti wants you to be part of its annual wine tasting experience Monday, April 28th at the Biergarten in Manhattan
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Established in memory of Giulio Gambelli, better known as the maestro of Sangiovese, the award sponsored by ASET and PGI is now in its second year. The under 35 years old oenologist was select from the fifteen finalists, based on the following principles, the highest respect the soil, the vine, the varietal, the vintage, and the territory. The name of the young winemaker who, according to the strict jury in 2013 was the closest to the wine making style to the late Giulio Gambelli will be unveiled in Montepulciano on the occasion of the 19th edition of the preview of the Vino Nobile.
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