Bunraku "Nihonjin No Wasuremono" Yamahai Junmai

Yes, it was the intriguing square, blue bottle that first caught my eye at a wine store in Portland. I picked up the bottle and then read the label, finding it was a Saké which I had not tasted before. Plus, I saw that it was a Yamahai, making it a rarer type of Saké. Thus I bought a couple bottles to check it out.

The Bunraku "Nihonjin No Wasuremono" ("Forgotten Japanese Spirit") Yamahai Junmai ($15.99/300ml) is made in the Saitama Prefecture. This Saké has an alcohol content of 15%-15% and a Saké Meter Value of +5, making it a dry Saké. It is a Yamahai, which means that the brewer uses native yeasts, those just floating in the air of the brewery. It is a very risky process so very few brewers make this style any more. Yet when they succeed, a Yamahai can be rich and acidic, much more like a red wine. They often too have a very earthy taste.

This Saké certainly had earthiness, both in its smell and taste. Its flavor also had some smokiness, steamed rice flavor and a bit of melon. All of the flavors blended together well, creating a unique taste which I found appealing. It had a fairly lengthy finish and I think this would be a great Saké to pair with a heartier dish, maybe a stew or game meat. This may not appeal to a newcomer to Saké because of its earthier taste but a Saké lover will likely enjoy this very much.

Asia Grill & Sushi in Mansfield

Good food, good drink, good friends.  A perfect trio, and one which I had the pleasure to experience last week during my trip to the Mansfield region.  While there, I visited a restaurant new to me, the Asia Grill & Sushi, and was joined by Kristin (of The Reserve Bin), her fiancee Jack, and Amanda (The Wineing Woman).  I would stopped by there again a couple days later, happening upon Kristin and Jack at the bar.

The medium-sized restaurant has a sleek, modern look with some muted Asian decor (though plenty of non-Asian decor as well) and a large bar.  The bar serves a good variety of different cocktails, and even has a small sake menu.  I ordered a bottle of the Bunraku Yamahai Junmai ($20), one of my favorite sakes, and they kept it in a large glass with ice to keep it chilled. That was a nice start.  Plus, as the Bunraku often costs about $15 retail, the restaurant's price is an excellent value. Now why can't more restaurants keep their wine prices at a reasonable level?

The food menu is quite extensive, with dishes from Chinese, Japanese, Thai and Korean cuisine.  You'll find appetizers, salads, soup, entrees, rice and noodle dishes and much more.  Most entrees cost under $15, making it reasonably priced.

I decided to order Shrimp Tempura ($10.95 with vegetables), an iconic dish, to best ascertain the quality level of the restaurant.  Would the tempura meet my high standards?  Yes, it passed easily, possessing a compelling light and crunchy coating, exactly as it should.  The good-sized pieces of shrimp were tasty and I had high hopes for the restaurant.  If they could prepare excellent tempura, then the rest of their food should be equally as good.

I tried some of their sushi too, including Maguro ($5.75), Unagi ($5.75), Tamago ($3.95), and Idaho Maki ($5.50).  All of the sushi was good, appropriate for the price. It is not the best sushi you will ever find, but the quality is comennsurate with the price. They have an extensive list of maki, including some very unusual ones such as the Hot Dog Tempura Maki and Pizza Maki.

On my second visit, I tried a couple of appetizers: Gyoza ($6.50) and Beef Teriyaki ($8.95). The gyoza were ok, just ordinary, but the teriyaki was excellent.  The beef was thin, tender and had a deliciously sweet sauce. It was actually one of the better beef teriyakis I have had at an Asian restaurant in quite some time.

Overall, I was very pleased with this restaurant and would love to return to sample more of what it has to offer.  Everyone else with me really seemed to enjoy their own dishes, and Kristin and Jack are regulars here. Plus, it is open late, till 1am, which is a rarity in the area.  I recommend that you check it out.

Asia Grill & Sushi
287 School St.
Mansfield, MA
Phone: 508-339-3888

Spirited Gourmet Grand Tasting

The fall is the season for Grand Tastings at many wine stores, and they are the perfect opportunity for wine lovers to get the chance to taste a diverse selection of wines from all over the world.  A couple weeks ago, I stopped by the Fall Grand Wine Tasting at The Spirited Gourmet in Belmont.  There were about sixty wines available for tasting, and there was a 20% discount on all of the wines from the tasting. I needed to stock up a bit on some everyday wines so this was a good opportunity to do so, as well as to taste some new wines.

I was happy to see two sakes at the tasting, including the Yoshinogawa Gensen Karakuchi and Bunraku Nihonjin No Wasuremeno Yamahai Junmai (one of my favorites).  But I was disappointed that both distributors provided me inaccurate information about sake. I did not correct them, but it indicates how consumers may be getting erroneous information. At least people had the chance to taste the sake, and hopefully some of them enjoyed it enough to buy some.

As for some of the wines that stood out to me:

2007 Gentilini Aspro Classic ($17.99): This is a Greek white wine made from a blend of Robola, Sauvignon Blanc and Tsaoussi.  An intriguing flavor with tastes of melon, pear, herbs and a touch of ginger. Crisp, clean and tasty.

2006 Massaya Silver Select ($19.99): A red wine from Lebanon, it is a blend of 40% Cinsault, 30% Grenache, 15% Cabernet Sauvignon, and 15% Mourvedre. Complex, deep red fruit flavors, lengthy finish, moderate tannins, very compelling.

2008 Cedre Heritage Malbec, Cahors ($13.99):  A French Malbec with more black fruit flavors as well as nice earthy tones.  Very different from many South American Malbecs, and the type of wine which appeals to me. A good value wine.

2009 Ferreira Esteva, Douro ($11.99): Another good value Portuguese wine, with a red fruit aroma, plenty of fruit on the palate, along with a mild earthy taste. 

NV Marsuret Prosecco ($13.99): An easy-drinking sparkling wine, with pleasant fruit and a clean finish.  A good value bubbly which is sure to appeal to many people.

2007 Cianfagna Tintilia del Molise ($39.99): The Tintilia grape is a rare grape native to the Molise region of Italy. It produces dark red wines, and this wine had some ripe plum and blackberry flavors with plenty of dusty spice.  An interesting wine though pricey, and something I would prefer to taste again some time with food.  I think it would show even better with a hearty dish.

Cocchi American Aperitivo ($21.99):  This intriguing apertif uses a base of Moscato di Asti and is then infused with herbs, fruit and spices, including cinchona, gentian and citrus. It had a nice flavor, both sweet and herbal, reminding me some of the new artisan Vermouths now on the market, though with its own unique taste.  Would be a good mix for cocktails too.

2007 Santome Moro 41 ($12.99):  An Italian red blend of Cabernet Franc, Merlot and Raboso Piave. Raboso is an indigenous grape, new to me, so this wine intrigued me. But, the Cabernet Franc was strong, giving the wine a vegetal taste which I disliked.

2006 Wellington Cabernet Sauvignon ($24.99):  In Massachusetts, The Spirited Gourmet exclusively carries Wellington Vineyards wines and I got to taste their Merlot, Zinfandel and Cabernet Sauvignon.  Though I enjoyed all three, the Cabernet was my favorite.  It was smooth, with low tannins, deep fruit flavors and a hint of herbs. An excellent Cabernet at this price point.

2008 Villemade Cour-Cheverny ($21.99): Made from the Romorantin grape, a local white grape, the wine had a strong lemon flavor with a minerally backbone.

The Reserve Bin: Small, Diverse and Bubbly

I am continuing to work my way through my New Year's plans, visiting restaurants and wine stores that I have long wanted to visit, but just hadn't gone to yet.  Last week, while spending a few days in the Mansfield area, I was able to visit The Reserve Bin, a boutique wine, beer, and cigar shop located in Foxboro.

I had previously been chatting with the owner, Kristin Braga, on Twitter, and looked forward to finally meeting her in person and checking out her store. She is an engaging personality on Twitter so I had high expectations for her wine store.  It turned out to be a very pleasant experience, and I happily recommend that all wine lovers visit The Reserve Bin.

Kristin (pictured above), is petite, personable, bubbly and clearly passionate.  During the course of three days, I visited the store a few times, dined with Kristin and her fiancee Jack, and chatted with them about a wide range of topics.  It is inspiring that Kristin, at her young age, took a major risk to follow her passion for wine, leaving a career in advertising to open The Reserve Bin. The store had previously been a generic package store, but Kristin has transformed it into a diverse, boutique wine store. 

This has not been easy, and it has been most difficult trying to expose the local market to more diverse wines, not the usual mass produced, highly commercial wines.  That has been her biggest obstacle, trying to show people the value of more boutique wines.  This is accomplished through a lack of pretension, helping to make these wines accessible to the general consumer.  Their weekly wine tastings, usually held on Thursday nights, have helped to introduce people to different wines, and many young wine drinkers have flocked to these events.  Plus, Kristin's exuberent personality is another selling point.

The store carries about 350-400 wines, but there is plenty of diversity for such a small store, and Kristin is constantly seeking to expand their selection. For example, though they currently do not carry any Greek wines, Kristin is actively seeking a few to add to her inventory. 

Above, they carry some of their more eclectic offerings, including several sakes, sherry, madeira and boxed wines.  Kristin has made some very good choices, including some of my favorites such as the Bunraku Yamahai Junmai Sake, Lustau sherries, and the Y+B Organic wines in Tetra-Paks. Plus, they even sell some glassware.

Wine prices are average, and there is no price inflation just because this is more of a boutique winery. In addition, if you purchase 6 wines you get a 10% discount, and if you purchase a case, 12 wines, you get a 15% discount. Many wine stores don't offer a discount for any purchases under a case, so this is a benefit of shopping at the The Reserve Bin.

One of my Top Ten Wines of 2009 Under $15 was the 2007 Cerejeiras Regional Tinto, a superb value wine so I was very pleased to see that The Reserve Bin carries this wine, for $10, though obviously a newer vintage, the 2009. 

Kristin has given lots of support to local wines and beers, carrying one of the largest selections I have seen.  You'll find wines from Travessia Winery, Turtle Creek, Truro Vineyards, Still Rivers, Westport Rivers and many more.  Out of all their local wines, those from Travessia Winery sell the best, which is partially due to Kristin's advocacy of their wines but also because the wines taste good, and make people want to return to buy them again and again.  I too am a fan of Travessia Wines and can understand why they sell so well.

There is a section of assorted Craft Beers and a refrigerated case with a mix of craft beers and more common beers. Seems to be a good variety available here.

The wooden shelves contain wines from many of the usual wine regions, plus areas including Portugal, South Africa, Long Island (NY), Uruguay and more. I liked the diversity of the selection, including many wines you won't find in the usual generic package or wine warehouses.  Yes, the selection is relatively small, but Kristin has done a good job ensuring diverse and good choices.  She certainly seems to be very discerning in which wines she chooses to carry. 

One shelf unit is dedicated to the wines of 90+ Cellars, which I have reviewed multiple times before. They are a Massachusetts based company which buys excess wine from carefully selected wineries, rebottling it and then reselling it at a significant discount to the consumer.  They have some excellent wines, and they truly are values.  If you had to purchase the original wine, you often would have paid at least twice as much. 

Besides their wine and beer, they also sell cigars.  Now I don't smoke, but I do know people who enjoy a good cigar with wine, so those people will like the convenience of getting everything at one place.

In about a year, the store will be moving into an expanded spot just across the parking lot from where they are currently located.  That will enable the store to carry a larger inventory, and there are potential plans to add a special room for wine classes and seminars. 

As I have said repeatedly before, it is people that make the difference in restaurants, wine stores, and other food & wine related place.  Those people with a passion for what they do are those who are most likely to excel, and be the type of people who run places I enjoy.  Kristin certainly qualifies in that regard, and her bubbly personality is contagious.  Her boutique wine store has much to offer wine lovers, yet remains open, unpretentious and accomodating to the average consumer as well.  The Reserve Bin gets my recommendation and I hope you stop by and check it out.

Moksa: A New Izakaya In Cambridge

There are red balloons but where is the red lantern?

I have been eagerly anticipating the opening of Moksa, a Pan Asian izakaya, that is a joint endeavor between restauranteur Solmon Chowdhury (the owner of Om restaurant) and famed Chef Patricia Yeo. Chef Yeo has an impressive resume and first came to Boston as the chef of Ginger Park. Once Ginger Park closed, she became the chef at Om, helping to revamp its menu and kitchen. Now, she is bringing her skills to Central Square, Cambridge, to Moksa, which has only been open for a couple weeks.

What is an izakaya? The literal meaning of izakaya is a “sit-down-sake-shop,” though it now generally refers to a Japanese bar that serves any type of alcohol, not just sake, and also food to accompany that alcohol. Izakayas originated during the Edo period (1603-1867 AD) when sake vendors began to provide tables and seats for their patrons, and eventually started serving food with the sake samples. Izakayas are also sometimes known as akachōchin, which means "red lantern," because it is traditional to hang a red, paper lantern outside of an izakaya. Moksa though does not currently have a red lantern outside the restaurant.

What is Moksa? Much of the press about the restaurant equates moksa to "destiny." But, to be more accurate, it is a term in Hinduism which refer to the liberation of a person's soul from the cycle of birth, death and rebirth. It is considered to be a state of bliss, a salvation and freedom of the soul. It is an ultimate goal, a matter of great value. Drinking and dining at Moksa can be a blissful event.

Moksa is located on Massachusetts Avenue, not too far from Rendezvous, and there is on-street parking as well as a few parking lots nearby. It is open seven days a week, for lunch and dinner, and dim sum brunch on the weekends. The restaurant is basically divided into three sections. Initially, you will find yourself in their bar, which also possesses several dining tables. The next room is then the main dining area, a long, narrow room, with a simple decor. Finally, in the back is their lounge, Naga, which has a long bar and where music and other entertainment takes place.

I recently attended a media party in Naga, where we received complimentary cocktails and some passed appetizers. With the music booming through the darkened room, it was difficult to get a good look at the food and was tough to hear the complete explanation of the dishes from the servers. My main takeaway was that the food seemed tasty, and that the cocktails were quite good. Thus, my friend Jackie and I decided to leave the party and grab dinner in the main dining area.

What is a Naga? Most of the press refers to naga as a "dragon" but in fact that is not a completely accurate translation, as much depends on the context. In Hindu and Buddhist mythology, nagas are generally serpents with mystical powers, some being able to shape change into human form. Some naga possess vast magical powers, putting them on the level with other deities. In other Asian traditions, nagas are sometimes equated to dragons, though even the type of dragon can vary, from a multi-headed dragon, similar to a hydra, to beaked water serpents. In Chinese mythology, dragons represent good fortune.

The beverage program at Moksa was created by Noon Inthasuwan, a Certified Sommelier who has previously worked at Om and Umami, and it is a major strength of the restaurant. If you enjoy wine, beer, sake or cocktails, then you are going to find plenty to like here. For example, you will find 12 beers on draft, 13 in the bottle and 2 in cans. That presents plenty of diversity in this izakaya.

Noon has compiled a diverse and exciting wine list as well, including about 20 by the glass (most costing $7-$9) and 40 by the bottle (nearly all under $40). A number of the wines are noted as being biodynamic, organic, or sustainable. There is a good diversity of wine regions, from Massachusetts to Greece, from Portugal to Lebanon. There is also an intriguing group of grapes, including Gruner Veltliner, Zweigelt, Xinomavro, Roditis, and more. in addition, you will find Fino Sherry, Madeira and Port. This is a well constructed wine list.

This is a photo of the bar from the front area of the restaurant, a cool place to have a drink and a few small plates of food.

I am especially excited about their Sake list, which though it contains only 6 sakes (and of course I wish they had even more), their choices are excellent ones. Each Sake is available in a 300ml bottles ($17-$20) and the prices are killer! These are some of the smallest markups for Sake I have ever seen at a restaurant. For example, the Bunraku Yamahai Junmai, one of my favorite Sakes, sells at Moksa for $18, and regularly retails for around $15 so the markup is minimal. The best bargain is the Manabito Kimoto Junmai Ginjo, an exceptional Sake, which sells at Moksa for $19, and regularly retails for around $22, so it actually costs less than retail! Kanpai!

Their special cocktail list is compiled into a Chinese Zodiac, with each animal representing a different main ingredient and specific cocktail ($9-$11). For example, the Dragon represents vodka, and the cocktail is the Snap Dragon, made from vodka, pear liqueur, habanero vinegar & aromatic bitters. The Monkey represents brandy, and the cocktail is the Shanghai Noon, made from brandy, gun powder bitters, and tea smoked sugar cubes. They also offer Four Elements (Earth, Water, Fire & Wind) which constitute a Shot (from sake to bourbon) and a Miller Lite.

Pictured above is the Silver Peony, a cocktail made from a Junmai Sake infusion, cucumber, lavendar and silver needle tea. This is a very clean drink, with subtle flavors of cucumber, floral and green tea, and showcasing the sake. It is more a savory drink, the type that I enjoy, rather than the sweet cocktails which are often more popular. I also drank a Naga Chiller, which is made from tequila, green tea, Tio Pepe fino sherry and sours. Again, this was a more savory cocktail, with an intriguing melange of flavors which complemented each other, no single ingredient overpowering any other.

Moksa's motto is "Eat more dumplings, feel more love."

The food menu is divided into seven sections:
Raw & Chilled ($3-$14): Dishes like Thai Green Papaya Salad or Tuna Poke
All Wrapped Up ($5-$8): Dishes like Duck Confit Shao Bing or Edamame Pot Stickers
Roti ($7-$12): On either whole wheat or corn, dishes like Duck Tongue or Grilled Chili Lime Tofu
Noodles ($13-$15): Dishes like Dan Dan Mein or Kurabota Pork Ramen
Rice ($11-$14): Dishes like Twenty Vegetable Fried Rice or Korean Baked Rice
More From the Wok ($4-$8): Dishes like Dancing Shishito Peppers or Stir Fried Watercress
Grill ($2-$14): Dishes like Pork Belly to Chicken Hearts.

This is a diverse and intriguing menu of small plates that are meant to be shared, and I am a big fan of the small plates concept. I love being able to taste a wide variety of dishes. The cuisine represents a number of Asian cultures, from Japanese to Korean, and they have an adventurous menu, including such more unusual items like duck tongue, chicken hearts, snails and more. In addition, there are plenty of vegetarian options so everyone should be able to find something to please their palate.

We tried five different dishes, all of them delicious, and overall I was impressed with the quality and taste. The Berkshire Pot Stickers ($8) were fried just right, with a nice crispness to the dumpling which was filled with plenty of flavorful pork. They didn't skimp on the meaty filling. The Kara-Age: Japanese Style Fried Chicken ($8) thoroughly impressed me, with its think, moist white meat chicken surrounded by a thin, tasty coating. They were like large, boneless chicken nuggets, created by a very skilled chef, and were some of the best Kara-Age that I have tasted.

The Corn Roti with Miso Braised Shortrib & Pickled Vegetables ($8) were like Asian tacos, with tender & sweet meat contrasted with the light sourness of some pickled veggies. The roti was soft, with a strong corn flavor, and it seemed very fresh. The Grilled Chicken Skin with Yuzu Vinaigrette ($4) was a delightful skewer of crisp skin with a slight amount of fat for additional flavor. The Yuzu added an interesting citrus accent to the chicken skin. Finally, we ended with the Grilled Silk Road Lamb Meatballs ($5), another winning dish, with tender, flavorful meat topped by an intriguing and earthy sauce.

We drank a bottle of the Manabito Kimoto Junmai Ginjo with our dinner, an excellent pairing for the different plates. The umami of the Sake went well with the umami of our foods. Give this Sake a try.

Service was very good and the restaurant was quite busy, despite it being a weeknight, though that might also be because they are new. It seemed to be running well, despite being only recently opened, and restaurants usually need a few months to work out all of the kinks. Mosca already seems to be in an excellent groove, which bodes well for the future. I felt that the food was reasonably priced for its quality and quantity. As as they are small plates, you have lots of control over how much you choose to spend.

I am very eager to return, to try more of their different dishes, and drink more Sake. And probably will be stopping by there later this week. Chowdhury, Yeo and Inthasuwan have created a compelling destination and I highly recommend that you check it out.

Bauer Wine & Spirits: A Tour With Howie Rubin

As you meander down Newbury Street in Boston, it's sad to see so many shuttered shops and restaurants. These are financially troubling times for many, but some are finding ways to survive, using their creativity to overcome the obstacles. Bauer Wine & Spirits, which was established over fifty years ago, is one of the survivors, although obviously it hasn't been easy. Recently, I visited Bauer, and spoke with Howie Rubin, the General Manager/Wine Buyer, about their wines and spirits, about how they are handling the pandemic, and more. 

Bauer Wine & Spirits is located below street level, in a 1700 square foot space, which is relatively small yet they have well used the space they have, packing in plenty of wines and spirits. The Bauer family was involved in wine business since the 1950s, opening their shop in the 1960s. Since then, a few different owners have taken over the store. 

In 1980, Howie Rubin, began working at the shop, so he has been there for 40 years, and he has no immediate plans for retirement. Howie's own experience in the wine industry began in 1975, when he worked at the London Wine Bar in San Francisco. In addition, he has worked the crush at Mayacamas Vineyards, and been a sommelier at the Breakers Hotel in West Palm Beach, Florida. In Boston, he initially worked at a small wine bar in Quincy Market, before joining Bauer. In addition, Howie had a 10 year stint on WFNX radio, doing a wine program. With all that experience, Howie knows plenty about wine and the business of operating a wine store. 

To Howie, maybe the most important aspect of the wine store business is establishing relationships with their customers. To best service their customers, especially those who shop there regularly, they need to establish a level of trust, to get to understand the needs and desires of those customers. It's those relationships which allow Howie and the Bauer team to select the wines which best fit those customers. The trust they develop helps keep customers returning, seeking that personal service which caters to them. 

From my own experiences working at a wine shop, and from speaking to other wine store owners and employees, this is very important for many. Customers want to feel comfortable with wine store staff, wanting to trust them to make recommendations. Wine can seem intimidating to some people so they want people to make it easier for them. And if they trust you, they are far more likely to return to buy more wine. 

One of the biggest changes for Bauer Wines during the pandemic has been a large increase in delivery. Prior to the pandemic, they did about 40% delivery, which increased to 70%-80% for a time, though is currently closer to 60%. They also do curbside pick-up. You can visit the shop to peruse the shelves, and it is quite a fascinating place, with plenty of interesting wines, at all price points. As it is a small shop, they have had to carefully curate what they stock, so they can't carry everything, but there is much to interest any wine lover, including wines you might be hard pressed to find at many other local wine stores. 

As you enter the store, on the right side you'll find a large refrigerated case containing some of the most rare and expensive wines at the store. For example, you'll find two vintages (2008 and 2009) of the famed Screaming Eagle ($4,000) as well as every 1st Growth Bordeaux. You'll recognize many of the producer names within this cabinet and if you're seeking to splurge, this is an excellent place to do so, especially if you are seeking the classics from around the world. With the holidays here, this is the place to buy treasured gifts for someone special.

There is a second wine chiller, located deeper into the store, with more rare wines, especially French and Italian wines. 

Near the front of the store is their stock of Champagne, with other Sparkling Wines, from Franciacorta to Cremant, nearby as well. They mostly carry mainstream Champagnes, from the major Houses, though it would be nice if they carried more Grower Champagne. However, if you enjoy classic Champagne, they have plenty of good choices.

 

Some Dom Perignon. 

If you like Veuve Clicquot, you can find a Methusaleh bottle ($1350), which contains 6 liters, the equivalent of 8 750ml bottles.  

One of my favorite House Champagnes is Krug, and you can find their bubbly here.

Besides the Veuve Methusaleh, Bauer Wines has plenty of other large format wines, in various sizes, from wine regions across the world. These are great choices for holiday gifts, or if you are planning a small gathering. Most wine shops don't carry many large format wines so it's great to see a shop that has some many options. 

As you peruse the store, you'll find wines from many well known wine regions, from California to Italy, Germany to Portugal, Spain to France. There are wines are at all price points, with plenty under $20 and lots to splurge upon as well. There is also a small stock of half-bottles too. 

I found a good number of wines that I enjoy, including some top favorites. And I was intrigued by numerous other wines, which I'd never tasted before but want to try. They lack wines from some of the smaller wine regions, like Croatia and Georgia, though they have carried some of them before, and might bring in some in the future. However, that is a minor issue as it's a small store so it is difficult to carry everything 

It was great to see that they have a selection of Rosé wines, and don't see it merely as a summer wine. As I've often said, Rosé should a year-round wine, and goes well with so many different foods. I drink Rosé throughout the winter, enjoying it with dinner.  

You'll find a selection of Ports, from various producers, including Vintage Ports. The Ramos Pinto 20 Year Old is a killer wine, one of my favorite Ports. 

Besides Ports, there's a selection of dessert wines, from Ice Wine to Chinato, Madeira to Vermouth, and more. Howie recommended selections from Chinati Vergano, including their Chinato and Vermouth. 

In the Spanish wine section, Howie stated that the R. López de Heredia Viña Tondonia Viña Cubillo is one of the best $30 wines in the store. This is one of my favorite Spanish wineries and I would highly recommend their wines as well. 

As the current owner of Bauer Wines is Greek, they carry a number of Greek wines. The Domaine Gilvanos Paleokerisio Semi-Sparkling Orange Wine ($19.99) is unique and intriguing, and very popular at the store. It's probably one of the most unusual wines at their shop and something to excite any wine lover. 

Although Greek Retsina has a bad reputation for some, there are plenty of delicious bottlings nowadays and it's well worth checking them out. The Tetramythos Retsina ($14.99) is organic and was fermented in amphora. An excellent value wine and it could change your mind about Retsina. 

The Occhipinti wines, from Sicily, Italy, are compelling natural wines and their Il Frappato is one of my favorites of their portfolio. 

If you want to splurge, consider the House of Ganevat wines from the Jura region, imported by Kermit Lynch. I haven't tasted these wines before, though have enjoyed other Jura wines, but Howie highly recommended them. I may have to splurge to check these out.

Sean Thackrey is one of my favorite California winemakers and Bauer sometimes carries their wines, having recently sold out of his Pleaides. However, Howie told me that Sean Larkin is making wines in a similar vein, and strongly recommended the Larkin Cabernet Franc. Larkin's wines are small production, using fruit which he purchases from special vineyard sites.

I was pleased to see they had a good selection of Sake, including half-bottles. Some of the excellent choices include the Hakkaisan Snow Aged Junmai Ginjo, Wakatake Onikoroshi Daiginjo, Dassai 45 Junmai Daiginjo, and the Bunraku Yamahai Junmai. 

There is a large wall containing a diverse selection of spirits, including vodka, rum, gin, whiskey, and much more. These are well curated, offering compelling choices in all categories. They carry a number of locally produced spirits, from distilleries including Bully Boy, Whistle Pig, Mad River, and Hillrock. Japanese spirits are also available, from vodka to gin. 

Plenty of whiskey choices, including intriguing Japanese whiskies, and a wide range of Scotches. 

To the left at the front of the store is a special glass cabinet containing some of the more rare and expensive spirits, perfect for a splurge. Scotch, bourbon, tequila, and more. Lots of Whistle Pig Rye! 

Besides wine, Howie also has a passion for Tequila, so it's natural that Bauer carries some compeling, high end Tequilas, as well as Mezcals. For example, the above Darth Vader-looking bottle is the Clase Azul Ultra Extra Anejo Tequila, which sells for around $2,000.  The decanter itself is a work of art, while the tequila is supposed to be amazing. 

The shop sells Grand Mayan Tequila, and although you might prejudge them based on the bottling, you shouldn't as Howie states their tequila is quite delicious. 

Besides tequila, there is also the Clase Azul Joven Mezcal, with intricate beading in the stopper. 

At the back of the store is their craft beer selection, with plenty of popular brands as well.

There are wine accessories too, including Riedel glasses. 

You can find cocktail supplies as well, including olives, cherries and bitters.

Bauer Wine & Spirits has much to offer, including numerous rarities that are difficult to find elsewhere. You can find plenty of value wines there as well, so wine lovers of all types can find wines that will appeal to them. Their Spirits selection is compelling too. Howie Rubin impressed me with his knowledge, experience, and passion, and he is vital to the success of Bauer. However, the entire team at Bauer also contributes to its success. They work at building relationships with their customers, building trust. Take some time and check out Bauer Wine & Spirits.