![]() The wines are refreshing, they can be drunk as an aperitif before dinner or with a meal." “People want ripe fruit and a clean taste that’s not too oaky or tannic,” he says. Gordon has kept to his original promise that wines with the Bacchus label will always be affordable and delicious. Producers such as Caymus, Lewis Cellars, and Miner Family provided grapes and helped with the winemaking for the early cuvées. In the beginning, Gordon sourced the wines from his friends in Napa and Sonoma. I named the wine after the person I worship- Bacchus.” Now there are many, but these were definitely among the first. “There really weren't any wines associated with sommeliers at the time. “I started the Bacchus line as a fun, cool thing to do,” says Gordon. “House” Cab and Chard were big sellers at the restaurant, so he set out to meet that demand with a genuine product that would deliver consistent quality. While he tasted and learned about the best wines on the planet, which included expensive Burgundies and Rhône wines, Gordon always kept the consumer top of mind. The list now boasts over 1800 selections including verticals of some of the most sought-after producers. There were no YouTubes or Google or extensive training programs. “You had to pick up a book or magazine to learn about wine,” says Gordon. At the time, there were very few non-French somms working in the city and the British-born Court of Master Sommeliers was in its infancy. Gordon, who is self-taught, began learning about wine in the 1980s just as Kevin Zraly was beginning to educate America on the world of wine. The restaurant opened in 1990 by restaurateur Drew Nieporent and actor Robert DeNiro. The wines are refreshing, they can be drunk as an aperitif before dinner or with a meal."ġ00% Pinot Noir from Monterrey, 50% fermented in tank, 50% fermented in neutral oak and aged for 10 months in large neutral oak.The Bacchus label was created by David Gordon, one of New York’s first recognized sommeliers, and the person responsible for the Wine Spectator Grand Award-winning wine list at Manhattan’s famed Tribeca Grill restaurant. ![]() Gordon has kept to his original promise that wines with the Bacchus label will always be affordable and delicious. The current sources have provided high-quality fruit at a fair price year after year. Today, all the wines are sourced from top producers who don’t want to be named because they also sell in the market. The first Chardonnay vintage was 1992, released in 1994. ![]() The Bacchus label was created by David Gordon, one of New York’s first recognized sommeliers, and the person responsible for the Wine Spectator Grand Award-winning wine list at Manhattan’s famed Tribeca Grill restaurant.
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