The Wine ConneXtion is celebrating 3 years in the business with an upcoming series of tastings hosted by sibling-owners Tina and Sam Messina.
Tina & Sam are warm and welcoming with great business minds between them. They believe in passing on great price points to their customers.
Sam has been active in the wine industry for 30 years and is skilled in wine and food pairing on many scales. Tina has been in the industry for 20. Beginning in the Messina family spirits business, Tina brings her knowledge of marketing and developing store concept to The Wine ConneXtion.. This team really knows their stuff!
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| Our grand hosts, Tina and Sam Messina! |
The first thing to stand out upon touring the store was the incredible prices! I perused the aisles checking out bottles I commonly purchase and the price differences were quite astonishing-so much so that I plan to head to North Andover, MA in the near future to stock up for sure! You can also purchase wines by the case.
The store is designed to feature regions as well as varietals.
There's also a tasting station, open every Saturday, where customers are encouraged to sample various products and learn about or expand upon their particular tastes. The Wine ConneXtion focuses on educating the customer whether they are a seasoned expert looking for something outside the box or a novice eager for a proper, yet non-intimidating introduction to wine.
The atmosphere was intimate and a lovely table was set near the tasting station.
A lovely charcuterie platter was served with Mumm's Napa Valley sparkling wine aperitif as invited guests mingled.
Each of the 3 represented food organization served a dish for 3 courses. Each seasonally-focused dish was paired with a wine. Chef Lou from Smolak Farms (North Andover, MA), Irene from Mei Mei Street Kitchen (Boston, MA Truck), and Chef/Owner Antonio Bettencourt of 62 Restaurant & Wine Bar (Salem, MA) all served beautifully creative dishes as Sam presented the wine pairings. All glasses were labeled.
Fresh, yummy bread from Tuscan Kitchen out of Salem, MA was served with olive oil.
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| The Brilliant Chefs! Chef Lou, Irene, and Chef Bettencourt |
First Course:
Mei Mei Mobile Kitchen blew us away with apple cider ice cream, powdered brown butter, empire apples, lemon zest, and salmon roe.
Not only was this dish beautiful to the eye, the unusual flavor pairing was certainly a success. The apples added a bitter element that played nicely with the salinity of the salmon eggs, and acidity and burst of freshness offered by the lemon zest. The powdered brown butter and ice cream added levels of texture that highlighted the dish and were much appreciated.
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| Mei Mei's cider ice cream and salmon roe |
Mei Mei's dish was smartly paired with Rodney Strong "Chalk Hill" Chardonnay 2010 (California). It was well-balanced and rich while lacking the heavy buttery notes that typically turn me off. This is one Chardonnay I'd definitely purchase and enjoy.
Chef Lou of Smolak Farms' pumpkin soup was spiced with nutmeg and garnished with toasted pumpkin seeds. Though it could have used a bit of sweetness- brown sugar perhaps- it was fresh and smooth and the crunchy pumpkin seeds added a nice textural element.
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| Pumpkin Soup with toasted pumpkin seeds. |
The pumpkin soup was paired with Chateau Ste Michelle "Indian Wells" Red 2010 (Washington), a blend of 7 varietals. It was well-rounded with dark red berry notes.
Chef Bettencourt's cider-braised pork belly with soubise, pear, and white wine-cooked dried cranberry mostarda was brilliant!
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| Cider-braised pork belly |
The pork belly was paired with Delas Cote du Rhone "Saint Esprit" 2009 (France). The Cote du Rhone, Sam shared, was unique in that it is 90% Syrah, a higher than normal percentage. Its dark berry aromas complemented the cranberry component of the mostarda and the almost peppery (black) finish complemented the protein. I can see this as a great companion for a nice steak as well.
Second course:
Each dish in the 2nd course was paired with a Meritage.
Chef Lou presented a delicious spin on a Quiche Lorraine sans the bacon. The crust was light and moist. I loved this colorful dish. It was beautiful, fresh, and simply delicious!
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| Quiche with heirloom tomatoes, mushroom, caramelized onion, mozzarella, and cheddar cheese! |
The quiche was paired with Hahn Meritage 2009 (California), whose smoky, deep boldness married well with the veggies in the dish.
There's nothing like good offal. Mei Mei showed off slivers of John Crow Farm raised lamb heart with pickled sour cherries, pumpkin seed oil, a bright gastrique, and topped with a tarragon leaf.
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| Lamb heart. Mei Mei supports humane raising of livestock and advocates nose-to-tail use! |
Chef Bettencourt served sliced tender leg of lamb with wood-roasted eggplant, onion, preserved lemon and chickpea vinaigrette, finished with a tangy yogurt. I found the pairing of lamb and lemon very unique. Lemon really brightens the protein.
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| Leg of lamb |
The leg of lamb was paired with Beringer Meritage 2008 (California)- at 52% merlot- presented with deep, luscious plum aroma and accentuating the dish.
Third Course:
The 3rd course was paired with 90 points and above wines!
Chef Bettencourt continues on a savory note, presenting a beautifully rich veal tartare with a black truffle and porcini mushroom vinaigrette topped with a light, crisp, parmesan frico. My not being a particularly big fan of truffle was quickly dismissed on the first bite into this masterpiece! The truffle was more of an accent and supporting role versus the main character, as has been my experience with most truffled dishes. I am always enthusiastic and hopeful when a skilled chef reintroduces me to a dish/ingredient which I've written off for so very long. Good job!
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| Veal tartare |
The veal tartare was paired with Allegrini Palazzo Della Torre 2008 (Italy).
Mei Mei also culminated the meal on a sweet-savory.
A rich, smooth lamb liver pate was served in a mini sugar ice cream cone topped with whipped cream and a pickled cherry. The presentation alone was attractive, followed by phenomenal flavor and layered, complex textures- crunch, smooth, silky, airy, and firm! This was an ice cream cone worth chasing the truck for- especially is served along side the Hall Cabernet Sauvignon 2009 (Napa California)!
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| Lamb liver pate "ice cream" cone |
Chef Lou finished the meal with a Napolean puff pastry layered with apples, toasted walnut caramel sauce and topped with fondant and creme drizzle. The flaky dessert was a perfect sweet ending along with the d'Arenberg Sticky Chardonnay (Australia).
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| The Napolean puff pastry |
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| Close up of the Purple Velvet Cupcake! So beautiful AND delicious! |
I'd like to thanks Tina & Sam for the gracious hosting and Image Unlimited for the invitation to be a part of such a magnificent event.
Visiting The Wine Connextion and helping them celebrate their 3 year anniversary with their FREE "The Big Three" Grand Tasting Series is a must do! The series kicks of this Saturday!
The schedule is as follows:
The Big 3
The Wine ConneXtion Celebrates Third Anniversary with Three Big Tastings
WHAT: They say good things come in three’s and at The
Wine ConneXtion, located in
North Andover, MA, this rule is no exception.
Beginning Saturday, October 27th, 2012,
The Wine ConneXtion will celebrate its 3rd Anniversary as it dedicates its days to pouring the finest wines at the lowest prices with the
“Big Three” complimentary tasting series featuring the “Third Annual Fall Grand Tasting,”
“Magnificent Meritages” and “90 Points and Above.”
On
Saturday, October 27th, 2012 from 12:00PM to 5:00PM,
the Wine ConneXtion will kick-off the series with its “Third Annual Fall Grand Tasting.” Guests are invited to taste a wide selection of new wines while perusing
more than 50 exclusive, hand-selected bottles from all over the world as they enjoy culinary treats from
Chama Grill.
Guests are then invited on
Saturday, November 3rd, 2012 from 1:00PM to 5:00PM to expand their wine knowledge with a tasting dedicated to
“Magnificent Meritages.” Guests will learn about the elusive
category of exceptional American wines blended in the Bordeaux
tradition. These wines go through a rigorous screening process just to
be awarded the name Meritage and are a treat to taste.
Finally, on
Saturday, November 10th, 2012, from 1:00PM to 5:00PM guests are invited to a tasting worth the wait as they sip and sample some of the industry’s highest rated wines at
“90 Points and Above.” Only a handful of wines ever earn the 90+ point distinction from the top wine raters including:
Wine Enthusiast, Wine Spectator, Wine Advocate and Robert Parker, and this is the time to taste them!bet
Guests
will not want to miss this chance to kick off the holiday season with
wines fit for every occasion. All tasting are complimentary and open to
the public.
Must be 21+.
WHERE: The Wine ConneXtion, 117 Main Street in North Andover, MA
WHEN: Saturday,
October 27th, 2012; 12:00PM-5:00PM: Third Annual Fall Grand Tasting
Saturday, November 3rd, 2012: 1:00PM-5:00PM: Magnificent Meritages
Saturday, November 10th, 2012: 1:00PM-5:00PM: 90 Points and Above
COST: Tastings are complimentary, 21+ only
COST: Tastings are complimentary, 21+ only
Disclosure - I attended as a member of the press/freelance food writer community member and thus did not pay to attend this event.
