On Tuesday of last week, I learned (via my compulsive Twitter checking habits) that Anfora Wine Bar was having one of its “Producer Nights”. On these nights, they choose a specific wine producer and feature that producer’s wines by the glass for a very good price.
On this particular Tuesday, the wines featured were from producer Thierry Puzelat and included the following: Cheverny Rouge Clos du Tue-Boeuf 09, Le Rouge Est Mis ’09 and Ko Rose ’09.
Before I comment on the wine (which I enjoyed perhaps too much…), I would like to say that I am not a wine expert of any kind. I do know what I like to drink, but I’m happy to learn more about different wines from someone who has more knowledge than I do.
Which is one of the reasons that I wanted to go to Anfora’s Producer Night.
The other reason is that, although I had never been to Anfora, I knew that there would be good food to sample along with the wine, as Anfora Wine Bar is owned by the same wonderful group that owns Dell’Anima and L’Artusi.
So, I twisted my friend Meg’s arm (I think John was golfing…) and we set off for the long journey (a few blocks) to the West Village.
We managed to get two seats at the bar, which was advantageous because our bartender had great suggestions for both food and drink.
As we seated ourselves, a wonderous smell wafted by (probably fanned over by one of the chefs as both Meg and I were looking a little hungry). I stared at the bartender, eyes wide (and probably feverish) and said, “Is that GRUYERE cheese I smell melting?” I think he was alarmed that my nose exhibited such precision, but he nodded politely, smiled knowingly and said that yes, in fact it was Gruyere cheese and it was melting in one of their grilled cheese sandwiches.
Sold! And so it began, first the Gruyere grilled cheese and then the lamb ragu slider (which was named as one of NYC’s best sandwiches), all the while sampling the Puzelat wines. We especially liked the red one (Le Rouge Est Mis ’09).
At this point, Meg and I were happy to take a recommendation from our bartender on the home made ricotta cheese plate. The little pillow of ricotta that arrived was accompanied by slices of crusty bread, and a sampling of honey, mustard and a raisin and caramelized onion jam. We were delighted. And that was before we tried the cheese. The cheese was creamy, flavorful and perfectly salted. The texture was light (not too grainy) and very spreadable.
After this, Meg and I didn’t know what to do with ourselves. Mostly because we just fought over the last bites of the ricotta. Our bartender suggested some glasses of sherry to smooth ruffled feathers. He poured us two glasses of the golden-reddish-brown liquid and brought us a bowl of olives to enjoy along with it. It was a perfect combination and exactly what we needed with the sherry. And the sing-along of Sherry Baby wasn’t too shabby either.
As at Dell’Anima (winner of our Bathroom of the Month award), the bathrooms at Anfora were in tip-top shape, as you can see from the photo below.
Meg and I left Anfora very happy with both the bar and Producer Night. The next morning, I received this text from Meg:
She made a very good point, as I was just staring in my fridge hoping against hope that some mini cakes and champagne would appear. And that I could somehow convince my small, fluffy dog to bring them to me in bed. Not a chance.
So, I would make you, oh very smart reader, two recommendations. Recommendation the first: Go check out Anfora Wine Bar, either on a Producer Night (Tuesdays) or any other night; and The Second: have your fridge stocked with champs and tiny cakes for the morning after. Trust me, it helps.
Small, fluffy dog optional.