Marc Ollivier of Domaine de la Pépière with Alex Villani of Blue Moon Fish

The Return of Blue Moon Fish!

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We're very happy that our friend Alex Villani of Blue Moon fish has recovered from some health issues last fall and is back on the water! His boat, the Blue Moon, operates out of the Mattituck Inlet in Eastern Long Island and since 1988 he has been truckng his fish into the city, first to the Tribeca Greenmarket and then to Grand Army Plaza and Union Square. Not only does he sell the freshest fish in New York, but his prices are reasonable and his gruff good humor is an attribute as well. (Favorite story: A suspicous first-time customer asked Alex "How do I know this fish is fresh?" Alex answered, deadpan, "Fresh? Hell these are last weeks fish, we just truck 'em back in" The assembled customers, knowing his fish to be impeccable, had a good laugh.) After a winter like this one, the return of Captain Alex is a true sign of Spring and a cause for joyous celebration - or at least a special bottle of fish-friendly wine. Our staff, all Blue Moon customers, have offered some of their favorite wine pairings for Alex's fish and a few recipes as well. We hope you will try a few, and here's the Blue Moon schedule (hopefully Mattituck Inlet has thawed out!): Saturday: Grand Army Plaza, Brooklyn & Tribeca Greenmarket: Wednesday; Union Square. Hours approximately 8am till 2pm. 

Fillets: Bluefish (April - Nov.) Blackfish (March - Dec.) Codfish (Nov. - April) Flounder (all year) Fluke (all year) Herring (Nov. - April) Mackerel (Boston: Nov - May, Spanish: July - Sept.) Mahi Mahi (June - Sept.) Mako shark (June - Nov.) Monkfish (Sept. - May) Scallops (all year) Scrod (all year) Shad (March - April) Shark (dogfish) (June - Oct.) Skate (all year) Squid (all year) Striped Bass (July 1 - Dec. 15) Swordfish (June - Nov.) Tilefish (July - Sept.) Triggerfish (July - Sept.) Tuna (June - Nov.) Weakfish (sea trout) (April - Nov.).  Also: Clams, Conch, Lobster, Mussels, Oysters, Whole fish (wide selection) smoked and pickled fish, flounder roe.

 

 

 

 

 

 

 

 

 

 

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Pépière 2012 Muscadet Sèvre et Maine Clisson

 Beginning in 2005, Marc Ollivier has produced this cuvée from a small parcel of 50 to 110 year-old vines within the Pepiere vineyard. Originally called "Granite de Clisson" after the unique bedrock in the vineyard, Marc has changed the name to "Clisson" to agree with the new INAO Cru Communal classification. The granite is covered with gravel and clay with large stones, ensuring good drainage and deep penetration by the roots into the fissures in the bedrock, bringing the mineral elements indispensable to this wine. The 2012 Clisson, kept on the lees for 24 months, is a gorgeous wine that seems perfectly balanced at 13% alcohol, with very firm acidity, intense aromatics and terrific density on the palate. The wine is a bit closed due to the recent bottling (November 2014) compared with our tasting from vat last February, but still shows sharp floral aromas with white fruits, dried herbs, lemon and stone. Dense pear, apple, citrus, stone, mushroom and anise coat the palate with high viscosity and very firm acids with fabulous length of citrus, white fruits and saline minerals. Beautiful now in its youthful intensity, best at 10 to 20 years of age - bravo, again, to Marc and Rémi!

  • Out of Stock
  • white
  • 0 in stock
  • $29.99

  • Organic

Louvetrie (Jo Landron) 2012 Muscadet Sèvre et Maine Les Houx

Marc Ollivier's Domaine de la Pépière always sets the standard for great values in Muscadet, but let's give a nod to our friend Jo Landron as well! His Domaine Louvetrie "Les Houx" (formerly labeled "Hermine D'Or") is from a great parcel of shallow sandy clay soils, rich with silica, quartz and iron, over a bedrock of gneiss and clay. A great terroir for Muscadet that always gives a dense, complex wine which benefits from medium-term aging. The 2012 is a great example and a sensational value. Lovely pale bronze color. A bit closed when first opened, then showing aromas of ripe pear, apple, lemon oil, a field in the sun, a hint of spice. The palate is dense with white fruits, stone, hay and citrus with perfect bracing acidity. Rather full-bodied for a Muscadet, this will accompany crab, lobster and monkfish as well as chicken, pork, Asian foods and goat cheeses. Or hold for a few years and serve with full-flavored fish dishes. Bravo, Jo Landron!

  • Out of Stock
  • white
  • 0 in stock
  • $14.99

  • Organic
  • Biodynamic

Brégeon, Michel 2012 Muscadet Sèvre et Maine Sur Lie

The last few years have seen a transition in this great estate, from Michel Bregeon, one of the heros of Muscadet, to his capable colleague, Fred Lailler. The estate retains Michel's name and continues his work largely unchanged, but with a gradual shift to organic agriculture. Always a unique and powerful Muscadet due to the Gabbro terroir and clay topsoils and Michel's careful hand-harvesting and wild-yeast fermentations, the 2012 Muscadet Sevre et Maine Sur Lie is a great success for Fred Lailler. The aromas are complex with stone, citrus, licorice and almond. The palate has great depth and balance at 12% alcohol showing citrus confit, pear, stone and saline acids, with terrific length. Drinking beautifully now this should improve over the next few years. Of course serve with oysters, cod, flounder and fluke, but also with fuller flavored fish - monkfish, halibut, striped bass and roast chicken as well. Let's hope that other cuvees with longer sur-lie aging will be released by Fred Lailler from this excellent vintage.

  • Out of Stock
  • white
  • 0 in stock
  • $16.99

Suriol 2010 Penedès Cava Brut Nature

There is nothing more deliciously redolent of the sea than clams! I sautee shallots, thyme, garlic, and pancetta (or chorizo for spice) then add equal parts wheat beer and white wine and bring to a gentle boil. Add the clams, stir them about, then pull them out one-by-one as they open. Reduce the broth for a minute or two and pour it over the clams. Top with chopped fresh parsley or microgreens. This bone-dry, certified organic Cava with age from Suriol is a flavorful and similarly terroir-assertive match for this meal. Scents of golden apple, clover honey, orange blossom, and almond oil carry through to a rich, tangy, lightly oxidative palate of stone fruit, Asian pear, lemon zest, and marzipan, with a hint of ginger and yeasty brioche. Zero dosage and a nice bit of age make for a fresh and dry but terrifically substantial and sophisticated wine in the $15-20 price range. It is also amazing at brunch with Captain Alex's smoked bluefish, which I pull apart with my fingers and drizzle with a dressing of great olive oil, plain yogurt, lemon, and fresh chives or dill. Garnish with a sliced hard boiled egg. Ariana Rolich

  • Out of Stock
  • white sparkling
  • 0 in stock
  • no discount
  • $17.99

  • Organic
  • Biodynamic
  • Low Sulfur

Castro y Mogan 2012 La Palma Tendal Albillo

An exotic and refreshing blend of Albillo Criollo and Listan Blanco, from 60-80 year old bush trained vines, farmed organically at over 1200 meters in the lofty northwestern part of La Palma island. Mouthwatering aromas of sea salt, white fruits, flowers, and fennel merge onto the palate of tangy peach and passionfruit, minty oregano, olive oil, almonds, and bitter white grapefruit zest on the minerally finish. A wine of great substance that cries out for the rustic, milky goats’ milk cheeses of La Palma… In their absence, a salad of ricotta salata, crunchy fennel, and fresh mint will do, alongside Captain Alex's phenomenal flounder fillets, simply seared or prepared "a la Meunière" with butter and lemon. Delicious! Ariana Rolich

  • Out of Stock
  • white
  • 0 in stock
  • $18.99

Nanclares 2012 Dandelion Albariño

Ex-economist Alberto Nanclares makes Albarinos with lots of personality from 2.5 hectares of organically farmed vines (using biodynamic methods as well) in the Salnes subzone of Rias Baixas. His Dandelion cuvee is fermented with native yeasts and raised in stainless steel tanks. Aromas are exuberant and citrusy, flecked with honey and salt; the palate is medium weight, bursting with vibrant lime oil, crisp stone fruit, and hint of spicy sandalwood, with briny, smoky depth and a dense, gritty minerality that lends this wine to chasing some raw Blue Moon oysters. Dandelion has rich texture due to 14 months on the lees and an extra year of bottle age before release, so can easily pair with more flavorful preparations of whole fish or fillets - capers, garlic, savory fresh herbs, and a side of pasta with olive tapenade. Ariana Rolich

  • Out of Stock
  • white
  • 0 in stock
  • $24.99

Matthiasson 2014 Napa Valley Rosé Wine

Every year, we celebrate the arrival of this rose from Steve and Jill Matthiasson! This year's blend is 44% Syrah, 31% Grenache, 21% Mourvedre, and 4% Counoise from Hurley Vineyard in Napa and Windmill Vineyard in the Dunnigan Hills (Yolo County). Fermented and raised in stainless steel with no malo, this shimmering, pale rose has tons of freshness and acidity with pretty aromas of peach blossoms and strawberry, and mouth-watering flavors of orange zest, nectarine, crisp watermelon, and a hint of brisk white pepper (with just 11.2% alcohol). Delicious with squid, fish, salads, and on its own. Ariana Rolich

  • Out of Stock
  • rosé
  • 0 in stock
  • $24.99

Red Car 2014 Sonoma Coast Pinot Noir Rose

This Bybee Vineyard Rosé is made in the true vin gris style, where the Pinot Noir fruit is whole-cluster pressed off skins immediately at harvest. It’s from a single vineyard in the cool climate West Sonoma Coast that is certified organic and biodynamically farmed. Dry and aromatic, it’s a lovely pale rosé that bursts with wild strawberries, cherries and grapefruit. Great minerality makes this a perfect food wine. Try it with a crudo made from yellowtail or halibut. Christine Manula

  • Out of Stock
  • rosé
  • 0 in stock
  • $19.99

  • Organic
  • Biodynamic

Falkenstein, Hofgut 2013 Saar Riesling Niedermenniger Herrenberg Spätese Feinherb

Always the best-selling wine in the Falkenstein lineup, and the one with the widest appeal. This comes from the deep-rooted Herrenberg vineyard, mostly gray slate with a few patches of red and blue slate. The wine has just barely enough sugar to take the edge off the tangy structure, but enough to add quite a bit of charm. Still lean, precise, clean, and mineral, but with a gorgeous finesse and energy that is undeniable. A true star of the Saar. Jonathan Kemp

(A.P. Nr. 525 672 2 15)

  • Out of Stock
  • white
  • 0 in stock
  • $21.99

  • Low Sulfur

Muster, Sepp 2011 Steiermark Gelber Muskateller 'Vom Opok'

Intensely bright and fragrant. Moss, flowers, prominent apricot, and enough of a hoppy character that it almost smells like an IPA. Lean, driving, and lots of acidity, finishing with a squeaky clean mineral texture. A remarkable, unique, profoundly expressive wine from Austria's Steiermark, an area largely dominated by modern, manipulated wines. Maria and Sepp Muster, however, are part of a small number of growers committed to working without chemicals and doing virtually nothing to their wines. This includes Maria's brothers Andreas Tscheppe and Ewald Tscheppe. Everything spends about 2 years in large (400-3,000L), old Slovenian barrels on the lees and is bottled unfiltered with barely measurable levels of sulfites. Jonathan Kemp

  • Out of Stock
  • white
  • 0 in stock
  • $32.99

  • Biodynamic
  • Low Sulfur

Lauer, Peter 2013 Saar Ayler Kupp Riesling Fass 6 'Senior'

This year's 'Senior,' the cuvée based on the style preferred by Florian Lauer's grandfather, is in a magical place right now. When it arrived in September it was a little stern, but it has since blossomed into a wine that will thrill Riesling lovers of every style. With a sleek core of lemon, rock salt, and metal, it has pretty floral overtones and is left with a delicious amount of residual sugar, nothing extreme, but it is balanced perfectly with the higher acids of the vintage. This interplay between the generous, richer elements and the cleansing, bright structure provides an intoxicating tension and complexity to the wine. This is a fantastic bottle to have with sauteéd pork chops or fresh fish in richer sauces, especially those with mustard or brown butter. Stock up on this, it will not disappoint. Jonathan Kemp

  • Out of Stock
  • white off-dry
  • 0 in stock
  • $28.99

  • Organic

Strohmeier NV Steiermark Schilcher Frizzante

Blauer Wildbacher is an indigenous grape of the Steiermark region of Austria. Naturally high in acid, the grape lends itself well to sparkling wines. Franz has 3.5 hectares of Blauer Wildbacher, farmed organically (with biodynamic treatments). The grapes are hand-harvested and ferment in stainless steel, followed by a second fermentation in the bottle. Antique rose gold with just a blush of dusty peach in the glass. Ruby red grapefruit and a touch of volatile acidity on the nose, the wine has less overt berry fruit this vintage, skewing more towards red plum, nectarine, apricot, grapefruit, cranberry and a tartness that reminds one of kombucha. Cari Bernard

  • Out of Stock
  • rosé sparkling
  • 0 in stock
  • no discount
  • $29.99

  • Biodynamic
  • Low Sulfur

Duplessis, Gérard 2013 Chablis

With 9 hectares of vines covering 5 various premier and grand cru sites, Lillian Duplessis crafts the most pure and compelling Chablis I have had the pleasure of tasting. All of the vines are planted in Kimmeridgian limestone giving the wines that classic, crunchy minerality for which the region is known.This wine shows baked pear and pineapple with a touch of honeysuckle and lime zest on the nose and is deeply mineral and focused on the palate. Pair this with lobster and melted butter, grilled scallops, or oysters! Tim Gagnon

  • Out of Stock
  • white
  • 0 in stock
  • $26.99

  • Organic
  • Low Sulfur

Buronfosse, Peggy and Jean-Pascal 2011 Côtes du Jura Savagnin L'Hopital

After taking over the vines of a retiring neighbor in 2000, Peggy and Jean-Pascal Buronfosse were quick to adopt the biodynamic and natural winemaking techniques of Jean-Francois Ganevat (who also happens to live right down the road). In this part of southern Jura, there is a lot of clay running through the soils along with some marl which lends a hand to their wines being intensely mineral, opulent, and very focused. They let this Savagnin ferment with native yeasts and age in neutral barrels for three years before release without any added sulfur. Ripe notes of apple, clove, mango flesh, and baked pear rise from the glass. Intense minerals and succulent fruit on the palate allude to a salty and lingering finish. Pair with grilled trout or crab legs this upcoming summer! Tim Gagnon

  • Out of Stock
  • white
  • 0 in stock
  • $29.99

  • Biodynamic
  • No Sulfur

Bruna 2013 Riviera Ligure di Ponente Pigato Majé

Francesca Bruna and her husband Roberto make this deliciously light Pigato from young vines grown on blue clay soil, 260 meters above sea level in Liguria. “Majé” in the Ligurian dialect actually refers to the traditional stone-walled terraces dotted around these steep slopes. Starting out crisp and clean, it develops in the glass to be savory and aromatic showing stone fruit and herbs. Enjoy with fresh fish and shellfish, roasted vegetables, or anything with pesto. Christine Manula

  • Out of Stock
  • white
  • 0 in stock
  • $17.99

  • Organic
  • Low Sulfur

Lombardo, Giordano 2013 Gavi di Gavi Vigna San Martino

This is a certified biodynamic estate in Gavi. 100% Cortese, hand harvested in small crates and kept on the lees for about four months before bottling. Expect pleasant hay-like aromas, and crisp minerality (thanks to the volcanic soil). This is a great wine to have with seafood and light meals, but also has enough weight to pair with richer more savory foods as well.

  • Out of Stock
  • white
  • 0 in stock
  • $14.99

  • Biodynamic

Boulard, Francis 2009 Champagne Blanc de Blancs Brut Nature

Francis Boulard along with his daughter Delphine make wines of beautiful character with an eye for detail. Farming biodynamically his share of vines which had once been part of the now-defunct Raymond Boulard estate, Francis Boulard makes Champagnes with cut and expressiveness. Fermentation is with native yeasts in barrel, all wines undergo malo and are bottled with low sulfur. 

 

The 2009 Blanc de Blancs Brut Nature is bright aromatically with pear skin, salt, wet stone, brioche on nose. On the palate are warm hints of golden apple, Bosc pear, and pungent acidity. There is ripeness without a sense of sweetness. There is great texture without sacrificing precision;  the bracing acidity and zero dosage are offset with enough richness between the ripe vintage and oak aging. The finish is long and builds. I like this a lot. A Champagne built for comfort with more than a bit of speed. This has enough structure to pair with roasted sea bass, but has the cut to complement skate with brown butter and capers.

John McIlwain

  • Out of Stock
  • white sparkling
  • 0 in stock
  • no discount
  • $49.99

  • Organic
  • Biodynamic
  • Low Sulfur

Defino 2012 IGT Terre Siciliane Frappato

After falling in love with COS Frappato, it was great to add Ariana Occhipinti’s version to our shelves a few years ago — both are serious wines of great depth and are standard-bearers for the remarkable quality that can be achieved in Sicily. But it turns out that an easier, less expensive Frappato is also a very fine thing. Defino comes from organically farmed grapes (a friend who is one of Tuscany’s best winemakers consults on the winemaking), and for $12.99 you get a really lovely fresh red, light and juicy but with plenty of intensity on the palate. This is on the short list for the ultimate pizza wine, but really we mean that in reference to: “it’s Tuesday night, and we want a glass of something delicious that doesn’t break the bank”. Actually Frappato is a terrific food wine — a red-wine-with-fish wine, and very versatile. Try it with a simple grilled fish like sea bass. Jamie Wolff

  • Out of Stock
  • red
  • 0 in stock
  • $12.99

  • Organic