Wine and containers…drinking wine at bin702 at the Downtown Container Park

While it’s January, we are having spring-time temps in Vegas.  Well at least that’s what Michael tells me, I’m still usually freezing. None the less we set out into the 63 degree and sunny weather early this afternoon to try a little wine at the Downtown Container Park.  We had been down a couple months ago to wander around and check it out and thought today was a good chance to head back down and visit Bin702 the wine bar.

As we got to the container park, there were people going in, the park was busy and while not crowded, it  felt comfortable.  Lots of the tables around the park were filled with people enjoying a bite to eat, a cocktail or coffee.  The grassy area in front of the stage was covered in strollers, kids and parents relaxing and enjoying the day.

A view of the bar from the patio at bin702

A view of the bar from the patio at bin702

We headed over to Bin702 were there were a couple of outside tables with people and a few filled tables inside.  It’s a container, so it’s not really big.  The decor is dark woods and warm and while it was lovely, we opted to head back outside.  We each ordered a glass of wine and a sandwich.  The menu is small but covers everything you would need, with a variety of sandwiches, paninis and salads, as well as charcuterie platters.

They have 12 different wines by the glass, 3 different sparklers, a couple of “good” beers on tap as well as around 16 beers or ales bottled or canned that run the gamut from Bud Light to couple really nice

The staff here is great!  I did my usual of choosing what I wanted to eat and asking for pairing suggestions.  No deer in headlights here!  She recommended two wines and told me what she thought they would bring to the dish (I love that!).

Inside the container at bin702

Inside the container at bin702

As we chose to sit outside, they rang us up and poured the wine into plastic cups (no glass out by the park!) and promised to bring our sandwiches out when they were ready.  The sandwiches came with a great side salad.  Michael got a lobster salad sandwich with a glass of Pinot Grigio from Sicily and I has the Grilled Harvarti on Brioche with an Albarino from Edna Valley California.  We mixed and matched and Michael found he liked his lobster better with my Albarino.

All in all it was a beautiful afternoon and a relaxing meal OUTSIDE IN JANUARY!  I mean, what’s not to love!

We were here early between 2:30 and 4:00, but if you show up a little later you can enjoy Live bands at the container park that begin at 5pm every night but Wednesday.  and on the weekends there are multiple events, with one or two daytime concerts, an evening band and then something later (8:00 or 9:30).

This place has good energy, head to downtown Vegas and check it out.

bin702 at the Downtown Container Park

bin702 at the Downtown Container Park

Due Forni – So much more than a pizza place

Due Forni Bar

In searching for great places to enjoy wine and food in Vegas you come across plenty of list of “Best Of”.  In a list of “Best Wine Bars” in Vegas I came across a name of an off strip restaurant that I had not heard of.  Due Forni specializes in pizza.  They have 2 special ovens to create Neapolitan and Roman style pizza.  Neapolitan has a soft heavy crust, while Roman is thinner and crisper and cracker like.  So you start with amazing crusts and then add amazing toppings like bufalo mozzarella, prosciutto, black truffle, roasted mushrooms or duck confit…  yeah…this place is awesome.

And…more than pizza they have amazing salads, appetizers and a mozzerella bar.

And…it gets better.  They have a series of Enomatic wine dispensers so you can get over 40 amazing wines by the glass.

And…the music here is upbeat Italian jazz and they have TVs playing classic “spaghetti westerns”.  There is a patio, dining room and bar and great atmosphere.

So on a cool (I’d say cold but those of you on the east coast would just laugh at me) and cloudy early afternoon, we headed out to give this place a try.

Duck Confit pizza in a Neapolitan style

Duck Confit pizza in a Neapolitan style

We headed straight in and sat at the bar.  I find the bar at lunch the place I am going to get the most information about the wines (and I got to stare at all those bottles in the Enomatic machines.  Then we started the process of staring at the menu.  We settled on the Duck Confit pizza in a Neapolitan style.  This pizza is topped with oven roasted duck, bufala mozzarella, fresh spinach, red onions and an over easy baked egg.  Then we turned to Annie at the bar for advice on pairing.  She suggested the Zenato Valpolicella Superiore 2009 and the Cavalchina 2009 Bardolina Chiaretto Rose.  Both of these wines come from the Veneto region of Italy, the home of Amarone.  It was really interesting to try the Valpolicella a deep red wine and the rose with the duck.  The Valpolicella had a lighter mouthfeel than I had expected, but the played nicely with the duck adding a richness.  The Rose was really lovely with it, the acid cutting through the fat of the duck and the egg.  So…both were great pairings!  We finished all of that off and then went back to the menu for more.

Semolina Gnocchi

Semolina Gnocchi

We chose to split the Semolina Gnocchi appetizer with smoked nueske’s bacon, peas and black truffle creme.  Michael looked for a Riesling on the menu (his favorite pairing) and chose the SA Prum Blue Slate Kabinette Riesling 2007 (he got to compare it to the SA Prum Essence he tried the other day).  I opted for the Pricipessa by Banfi Gavi 2011.  Again both paired nicely.  The Pricipessa cut through the fat in the gnocchi without simply cleaning my palate.  It mixed and added to the flavor of the gnocchi.

After that we were stuffed, but I look forward to going back and trying the Mozzarella bar and more of their amazing wines!  They offer tastings on the wines at 20% of the glass price.  They also have a selection of beers and list on the menu the option of buying the cooks a beer for a dollar!

Okay…now to geek out on the wines.

Valpolicella is made in the Veneto region of north-east Italy.  It’s signature tart cherry aroma has caused it to be thought of as Italian Beaujolais.  Typically these wines are light bodied and served at room temperature or slightly chilled and often sit at about 11% alcohol.  If they are labeled Valpolicella Superiore they must be aged for at least one year in oak and reach an alcohol level of 12%.

Valpolicella is made of Corvina, Rondinella and Molinara grapes.  Corvina is thought of as the best of these grapes and produces wines with more body than is typical of a Valpolicella, when the grape is grown on warmer, well-drained slopes.

Valpolicella

Valpolicella

The Zenato Valpolicella Superiore 2009 is 80% Corvina, 10% Rondinella and 10% Sangiovese all grown in Sant’Ambrogio di Valpoicella on a southeast facing hill. The soil here is chalky and calcareous and the vines are cordon trained and spur-pruned. There are 5,000 vines per hectare and the yield is 10 tons per hectare.  Hand picked in October the grapes are de-stemmed and macerated for 10 days in stainless steel fermenters (I warned you that I was going to geek out on the wines!).  They age this in Slovinian oak for one year.  While this wine is ready to drink now, you can also age it for a number of years.

Bardolina Chiaretto Rose

Bardolina Chiaretto Rose

The Cavalchina 2009 Bardolina Chiaretto Rose comes from the Cavalchina district.  Originally Chiaretto was the by product of the Bardolino Rosso.  This was the run off after maceration with the skins.  The harvest time for the Rosso was meant to keep the wine low acid, which is not ideal for roses.  Now the wines are made separately, with the grapes for the Chiaretto harvested 2 weeks before the Rosso.  There is a 24 hr maceration period followed by clarification and 15-18 days fermentation.  They avoid malolactic fermentation and leave the wine on it’s lees until it is bottled.  This wine has a lovely salmon color.

I gave you a little background on S.A. Prum with the  A Cloudy afternoon at the View  now Michael was getting to compare the SA Prum Blue Slate Kabinette Riesling 2007 with the SA Prum Essence.  This wine is named for the blue slate soil on the very steep slopes where it is grown.

I have been a Banfi fan for a while.  Several years ago I attended a wine pairing dinner where they served all Banfi wines.  It was a great experience and probably kick started me into the more intense love of wine that I have now.  So when Annie suggested the Principessa Gavia I was anxious to try it!

Castello Banfi has it’s winery in the Brunello region of Tuscany.  The vineyard is family-owned and they have sister estates in Piedmont, Vigne Regali and Principessa Gavi.  A bit of interesting history; the company is named after Teodolinda Banfi who was the first lay person ever to head the pope’s household staff.   Her nephew John Mariani, Sr was born in Connecticut in 1895, his father died when he was nine and he, his mother and siblings returned to live with his mother’s sister, Teodolinda. In 1919 John Mariani, Sr. opened Castello Banfi winehouse in New York.

The Principessa Gavi is 100% Cortese.  Cortese di Gavi is grown in the lower Piedmont region of Italy.

Due Forni is getting ready to open another location in Austin Texas.  Austin just doesn’t know how lucky they are!

A Cloudy afternoon at the View (Winebar not the talk show!)

View Bar Tivioli Village

I spent an afternoon with Joey at the View Wine Bar (420 South Rampart Las Vegas at Tivoli Village) awhile ago and shared with you  in my Adventures in Sauvignon Blanc blog. Well today I took Michael along for lunch at The View.  The weather was about the same, cloudy and a little windy, but the view was better because the fountain was full and working (as opposed to dry and filled with men in yellow vests cleaning it!).  The location is a little hard to find, which is why we are talking about it here and giving you directions.  You will find it above Brio at Tivoli Village. To get there, walk past the entrance to Brio and around the corner and look for LV Market!  Enter there and cross through the downstairs bistro and take the stairs to the 2nd floor. Head to the front of the building and relax in the industrial decadence of the “View”.

View from View Bar

View from View Bar

You can see the fountain out the front windows and the mix of industrial architecture with exposed ceilings and ducts and tufted couches and seats with natural woods and wine bottle light fixtures in plumbing pipes is enchanting in my opinion.  My advice is to go on a weekday mid day and sit at the bar.  Joey will be working and she is full of great advice on food and wine.  If you like a little more action, well then hit it in the evenings when Joey tells me the place is hoppin’!

Michael and I strolled up and had a seat at the bar to enjoy the view.  The menu is full of great small plate items so you can order a bunch and enjoy.  We ordered the risotto cakes (which I enjoyed last time) the tuna tartare tacos, the Tivoli wrapped dates and the Gnocchi Gratin.  Michael started with the S.A. Prum, Essence Riesling from Germany and I started with the Cloudline Pinot Noir.  The S.A. Prum is from Mosel, and the Cloudline is a Willamette Valley Pinot.  We both enjoyed the wines and felt both were good food wines.  We tasted with the Tivoli wrapped dates which are dates stuffed with goat cheese and almonds wrapped in prosciutto and  then set in a balsamic reduction.  We moved on to tasting with the Tuna tartare tacos, which were mini hard shell tacos with raw tuna, avocado, fresh lettuce and a little creme fraiche.  Then the gnocchi gratin, which went surprisingly well with the Pinot! The acid cut through beautifully with the cheese and paired nicely with the risotto cakes which are breaded fried squares of risotto topped with grated parmesan and lemon zest.  The lemon zest added a wonderful fragrance!  Michael moved on to an Italian Pinot Grigio called VOGA which again paired great with the food.  We talked about European wines and how they are meant to pair with food which makes them different from many new world wines that are blended to drink alone.  As we moved on to dessert, we settled on the Dark Chocolate Nutella Cake and paired it with the Condundrum Red (which obviously is a whole lot of Zinfandel and a bit of Petite Sirah) and Joey’s favorite (that she let me taste when we walked in) Earthquake Petite Sirah from Lodi.  The Earthquake was beautiful on it’s own while the Conundrum was a little hot.  When paired with the Chocolate Nutella cake, both were stunning!

View Wine Bar Tivioli Village from Crushed Grape Chronicles on Vimeo.

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