One of the things that I enjoy most about my position at Mercy are the challenges that are put to me from our guests. While we do offer over 100 wines by the glass, invariably there comes a request for a selection from “off the list.” You always need to have a special vintage or varietal to tempt the frequent Mercy customer, something that you can offer that will bring a new experience. When I heard, "so Vincent, what do you have new this week?", I was ready for the challenge and I opened a bottle of Domaine Chanteleuserie Bourgueil Rouge 2006.
Cabernet Franc is lighter bodied and has much less tannin content than other red wines. They are generally ready to drink soon after bottling. Having a reputation for being a refreshing, youthful wine should not obscure the fact that these are full bodied wines. Cabernet Franc wines are capable of aging magnificently over many years. In their youth, they have the aromas of red raspberries and cherries, but develop more complex notes as they age.
Fine old Cabernet Franc wines can, in the words of one Loire Valley winemaker, be reminiscent of the aromas of a forest after a rainstorm. Young Cabernet Franc is an ideal red wine for summer. It is sufficiently fruity to be refreshing, when served slightly chilled, yet it has enough structure to stand up to the flavors of a barbecue. Older, bigger wines are delicious with roasted meats and are probably the ideal accompaniment to the traditional roast leg of lamb with flageolet beans.
The vineyards of Bourgueil, on the north bank of the Loire river lie between Saumur and Tours, are planted mostly with Cabernet Franc, with a small amount of Cabernet Sauvignon. Vines have been cultivated here since the Roman times. The founding of the Abbey of Bourgueil, in 990, marked the beginning of the development of viticulture and winemaking. The vineyards are planted on two kinds of soil: lighter, warmer soils with high percentages of sand and gravel, yield supple, fruity wines which can be drunk young. Vineyards on the south-facing hillsides, where the soil contains more clay and limestone, yield richer, earthier wines that take longer to reach their full potential. Most of the wines are red, although there is some rosé as well. The vineyards benefit from being open to Loire, which carries the Atlantic's regulating influence inland. The slopes are south facing, with forests that protect vines from the harsh north winds, creating a moderate climate for producing some of the best Cabernet Franc wines.
Vincent Havard
General Manager and Operating Partner
Monday, January 25, 2010
Sunday, January 10, 2010
As we start a new decade
Welcome to 2010!! I am still having a hard time writing that! How many checks have you still dated 2009? I was just getting use to writing 2009 and here we are in a new decade!
If the start of 2010 is any indication of the remainder of the year, we have a lot to look forward to ! From an industry magazine entitled, “Bar and Nightclub”, I received an email dated late, last week that Mercy Wine Bar has been nominated, along with 3 other wine bars from across the country, for Wine Bar of the Year for the US. They will announce the winner during their tradeshow in Las Vegas in March. Several years ago they selected us as one of the top 100 bars in the US and I was absolutely thrilled to receive that level of recognition. Top 100 of ANYTHING in the US is a great thing. Now to have been nominated for TOP wine bar is truly amazing. Of course we would love to win this award; however, simply to have been recognized as one of the best in your field is a bigger honor than we could have ever imagined. We were the only wine bar from the state of Texas nominated. The other 3 were from other major cities in the US. It was our vision, 7 years ago, to be a local wine bar where people from the local community would have a place to go to learn about wine. A place for guests to experience food and wine pairings in an environment that was warm, cozy and comfortable. We never imagined getting national recognition. Each of our guests has contributed to this nomination and we thank each of you for your continued support of Mercy.
An area of focus for Mercy this year will be increasing the visibility of our menu. After 7 years, we still hear guests say that they were not aware we had a full dining menu. The term “wine bar” conjures up a concept of “tapas” or cheese plates alone. Since the day we opened 7 years ago, Mercy has had a full menu. Of course, our focus is on the 150 wines by the glass, and that will remain our main focus; however, we do want people to know about our menu and enjoy Mercy for the dining experience and our ambience.
While, I think, everyone will agree that ’09 had its challenges! We feel very fortunate to have navigated through those murky waters pretty well and 2010 looks much more promising. We very much appreciate your continued support of Mercy and we know it is because of you that we will be celebrating our 7th year this February. We look forward to serving you the next seven years, to provide you with the same enthusiasm, the same passion for what we do, as we did, the day we opened Mercy.
Happy New Year to each and every one of you and my hope that 2010 brings you much health, prosperity and happiness!
Glen
Owner
If the start of 2010 is any indication of the remainder of the year, we have a lot to look forward to ! From an industry magazine entitled, “Bar and Nightclub”, I received an email dated late, last week that Mercy Wine Bar has been nominated, along with 3 other wine bars from across the country, for Wine Bar of the Year for the US. They will announce the winner during their tradeshow in Las Vegas in March. Several years ago they selected us as one of the top 100 bars in the US and I was absolutely thrilled to receive that level of recognition. Top 100 of ANYTHING in the US is a great thing. Now to have been nominated for TOP wine bar is truly amazing. Of course we would love to win this award; however, simply to have been recognized as one of the best in your field is a bigger honor than we could have ever imagined. We were the only wine bar from the state of Texas nominated. The other 3 were from other major cities in the US. It was our vision, 7 years ago, to be a local wine bar where people from the local community would have a place to go to learn about wine. A place for guests to experience food and wine pairings in an environment that was warm, cozy and comfortable. We never imagined getting national recognition. Each of our guests has contributed to this nomination and we thank each of you for your continued support of Mercy.
An area of focus for Mercy this year will be increasing the visibility of our menu. After 7 years, we still hear guests say that they were not aware we had a full dining menu. The term “wine bar” conjures up a concept of “tapas” or cheese plates alone. Since the day we opened 7 years ago, Mercy has had a full menu. Of course, our focus is on the 150 wines by the glass, and that will remain our main focus; however, we do want people to know about our menu and enjoy Mercy for the dining experience and our ambience.
While, I think, everyone will agree that ’09 had its challenges! We feel very fortunate to have navigated through those murky waters pretty well and 2010 looks much more promising. We very much appreciate your continued support of Mercy and we know it is because of you that we will be celebrating our 7th year this February. We look forward to serving you the next seven years, to provide you with the same enthusiasm, the same passion for what we do, as we did, the day we opened Mercy.
Happy New Year to each and every one of you and my hope that 2010 brings you much health, prosperity and happiness!
Glen
Owner
Saturday, December 12, 2009
A time to reflect
As the new year approaches, it is generally a good time for me to reflect on life in general and the path I have travelled up to this point.
The year 2010 will mark my 30th year in the restaurant and bar business. I started as a bartender when I was in my early 20's (you do the math) but I did take a couple of years off from the business to regain my sanity.
During that time, I have had some remarkable experiences, met some incredible people, some celebrities (well known and not so well known) as well as, worked side by side with some outstanding people and unique individuals.
I tended bar through the rock era, the disco period, and the techno period. Managed restaurants through casual dining, fine dining and ultimately "Wining and Dining."
Nearly every New Year's eve for the past 30 odd years has found me at work while my family and friends celebrated the New Year's festivities without me. Often I received a phone call or more recently, "a text message", New Year's wish while I was feverishly serving a guest.
As we bring year 2009 to a close, it dawned on me that it was 10 years ago that we rang in a new millennium amidst (the unrealized) panic and fears of computer failures or electrical system malfunctions.
The 1999-2000 new year celebration was the only period that I did not have to work at the midnight hour. As luck would have it, I had worked the daytime shift so I stayed home to watch the New Year festivities traverse the globe via satellite TV news coverage.
As in past, Mercy Restaurant and Wine Bar will be accepting New Year's Eve dining reservations. We will offer a three course dining selection priced at $59.95 per person that will allow you to select your choices of appetizer or salad, entree and dessert.
I mentioned earlier that I have worked with some incredible people before. None of my past experiences can top the talented, passionate, cast of individuals that are at Mercy right now to: greet you, serve you, suggest to you, cook for you and share their experiences with you.
I love what I do, as do our people. To all of you, from all of us at Mercy, have a great, safe, and prosperous New Year !
Mike Castagne
Operations Manager
The year 2010 will mark my 30th year in the restaurant and bar business. I started as a bartender when I was in my early 20's (you do the math) but I did take a couple of years off from the business to regain my sanity.
During that time, I have had some remarkable experiences, met some incredible people, some celebrities (well known and not so well known) as well as, worked side by side with some outstanding people and unique individuals.
I tended bar through the rock era, the disco period, and the techno period. Managed restaurants through casual dining, fine dining and ultimately "Wining and Dining."
Nearly every New Year's eve for the past 30 odd years has found me at work while my family and friends celebrated the New Year's festivities without me. Often I received a phone call or more recently, "a text message", New Year's wish while I was feverishly serving a guest.
As we bring year 2009 to a close, it dawned on me that it was 10 years ago that we rang in a new millennium amidst (the unrealized) panic and fears of computer failures or electrical system malfunctions.
The 1999-2000 new year celebration was the only period that I did not have to work at the midnight hour. As luck would have it, I had worked the daytime shift so I stayed home to watch the New Year festivities traverse the globe via satellite TV news coverage.
As in past, Mercy Restaurant and Wine Bar will be accepting New Year's Eve dining reservations. We will offer a three course dining selection priced at $59.95 per person that will allow you to select your choices of appetizer or salad, entree and dessert.
I mentioned earlier that I have worked with some incredible people before. None of my past experiences can top the talented, passionate, cast of individuals that are at Mercy right now to: greet you, serve you, suggest to you, cook for you and share their experiences with you.
I love what I do, as do our people. To all of you, from all of us at Mercy, have a great, safe, and prosperous New Year !
Mike Castagne
Operations Manager
Monday, November 30, 2009
These are unprecedented times we live in
This will be my last blog for 2009. Seems I am just getting use to writing 09 and have to get ready for 2010! Everyone agrees this year has just screamed past us at lightning speed. And what a year this has been. Not one for the faint of heart to be sure. These are unprecedented times we live in. No one has been untouched by the current economic climate. While some businesses have been hit harder than others I feel very fortunate that Mercy is weathering the storm. Your loyalty over the last 7 years demonstrates the viability of Mercy, even in these very tough times. It was my goal 7+ years ago to create a local place where people who enjoy wine or are looking to learn more and can go over and over again and have a variety of different experiences. I also wanted to demystify the entire aura around wine and make it a comfortable experience for everyone, no matter what their knowledge level.
There is a silver lining in these times, believe it or not! While the competition for the limited dining and entertainment dollar increases, those establishments that come out the other end of this storm intact, have to deliver greater value and have better service. Everyone betters from this. The guest has a more satisfying experience and gets greater value for their dollar and the establishments employees get the opportunity to step up and grow and do a better job.
You continue to honor us with your patronage and that is what spurs us on to continue to work hard to deliver great service and great value. I can honestly say that it gives me just as much pleasure to watch a guest discover and new wine and fall in love with it as it did the first year we opened. The Art of Wine is journey and requires day-to-day vigilance to maintaining the quality of the wines we serve and then delivering, daily, on the experience the guest has with that wine.
This year has been one of navigating through rough waters while staying true to our mission. Your continue patronage tells us we are doing the right things. I’d like to close this year out by saying “Thank You”. Thank you for believing in us and continuing to support us. I remain optimistic about 2010 and the prospects for improvement for the upcoming year.
From all of us at Mercy, we wish you a very happy holiday and a New Year full of health and renewed prosperity.
Glen Agritelley
Owner
There is a silver lining in these times, believe it or not! While the competition for the limited dining and entertainment dollar increases, those establishments that come out the other end of this storm intact, have to deliver greater value and have better service. Everyone betters from this. The guest has a more satisfying experience and gets greater value for their dollar and the establishments employees get the opportunity to step up and grow and do a better job.
You continue to honor us with your patronage and that is what spurs us on to continue to work hard to deliver great service and great value. I can honestly say that it gives me just as much pleasure to watch a guest discover and new wine and fall in love with it as it did the first year we opened. The Art of Wine is journey and requires day-to-day vigilance to maintaining the quality of the wines we serve and then delivering, daily, on the experience the guest has with that wine.
This year has been one of navigating through rough waters while staying true to our mission. Your continue patronage tells us we are doing the right things. I’d like to close this year out by saying “Thank You”. Thank you for believing in us and continuing to support us. I remain optimistic about 2010 and the prospects for improvement for the upcoming year.
From all of us at Mercy, we wish you a very happy holiday and a New Year full of health and renewed prosperity.
Glen Agritelley
Owner
Monday, November 23, 2009
The holidays are a good time for food and wine!
By way of an introduction, my name is Craig Brazeal, Bar Manager at Mercy. I have been with Mercy since July 2008 and rapidly worked my way up to Bar Manager in May of 2009. I have been in the service industry for 15 years and my focus has always been the world of spirits and mixology; from creating featured cocktails to extensive drink menus and even teaching mixology at a culinary school. Some say I’m kind of a spirits super freak! I took the job at Mercy for many reasons but most importantly, I needed know more about wine, and learn I have ! Everyday I find out something new and exciting about the world of wine.
One of the things that we take great pride in at Mercy is our ability to cater to our guests wants and needs in regards to food and wine pairing. Usually our guests pick the wine and we will recommend food to go with wine or vise versa. It is one of the many things we do that really add to the Mercy experience. As Thanksgiving is this week, I would like to offer some wine suggestions to serve with your Thanksgiving feast.
The big question - which wine or wines go with the variety of tastes, textures and aromas that uniquely present themselves on Thanksgiving Day ? Should you choose one wine to carry you through appetizers to desserts – a tough request, but certainly doable. Or should you choose several wines to accent different components of the meal and cater to a variety of guests’ palates? The choice is entirely up to you, but here are some options to get you started.
If you do not want to buy several different wines for each course, one fail safe wine for any holiday feast is Champagne or sparkling wine. These wines bring both elegance and great food pairing versatility from the appetizers to the turkey and dressing all the way down to the pecan pie. A good dry sparkling will not only cleanse the palate for you next bite but also add a little texture with your meal.
Remember the art of food and wine pairing is largely a matter of personal preference; however some safe bets for Thanksgiving wines are Syrah/Shiraz, Zinfandels and my personal favorite Thanksgiving wine, Pinot Noir. Be careful with these wines, if they have a too heavy of a body they can overpower your food. The great thing about these wines is they add a little extra spice to your turkey. Light-bodied, fruit forward with a little bit of spice and earthy undertones are a great selection.
Beaujolais is another great versatile wine that compliments every dish on the dinner table. Light-bodied with low tannins and bright fruit, Beaujolais can bring out the flavor of your entire repertoire of food.
For you white wine lovers there is also a great verity of wines you can choose for your feast. Over the last couple of years I have experimented with white wine with holiday meals and found that Sauvignon Blanc and Pinot Grigio go really well with herbs mainly garlic and onions. The bright citrus based flavors of these wines really compliment any spicy dish.
If you really want to shake things up a bit on the table poor a Viognier or an Alberino. They are not as popular but can maintain great food pairing power. Because of the lack of knowledge these wines have with the common wine drinkers allow you guest to try these wines without food first otherwise the strong floral undertones will shock anybodies palate if you do not expect it especially after spicy food. (I found this out the hard way!)
I’m getting stuffed just writing this but there is still more to go!
Dessert time! Alright your friends and family have come over early to watch the football games, as the door opens the first thing you smell is that pumpkin pie and pecan pie baking in the oven. Your mouth starts to water and you know you have to wait several more hours before you get a chance to take that first bite of Thanksgiving heaven. Now its time! I did this for the first time last year and it really works. Tawny Port not only brought out but added great sweetness and nuttiness to both pies.
Sorry Mercy, but I have to put my two cents in! To me there is nothing better to end the night than a great brandy or aged scotch neat and a hand rolled cigar laughing with your friends and family.
I wish to all to of our guest and our entire staff and there families safe and happy Thanksgiving holiday!
Craig Brazeal
Bar Manager
One of the things that we take great pride in at Mercy is our ability to cater to our guests wants and needs in regards to food and wine pairing. Usually our guests pick the wine and we will recommend food to go with wine or vise versa. It is one of the many things we do that really add to the Mercy experience. As Thanksgiving is this week, I would like to offer some wine suggestions to serve with your Thanksgiving feast.
The big question - which wine or wines go with the variety of tastes, textures and aromas that uniquely present themselves on Thanksgiving Day ? Should you choose one wine to carry you through appetizers to desserts – a tough request, but certainly doable. Or should you choose several wines to accent different components of the meal and cater to a variety of guests’ palates? The choice is entirely up to you, but here are some options to get you started.
If you do not want to buy several different wines for each course, one fail safe wine for any holiday feast is Champagne or sparkling wine. These wines bring both elegance and great food pairing versatility from the appetizers to the turkey and dressing all the way down to the pecan pie. A good dry sparkling will not only cleanse the palate for you next bite but also add a little texture with your meal.
Remember the art of food and wine pairing is largely a matter of personal preference; however some safe bets for Thanksgiving wines are Syrah/Shiraz, Zinfandels and my personal favorite Thanksgiving wine, Pinot Noir. Be careful with these wines, if they have a too heavy of a body they can overpower your food. The great thing about these wines is they add a little extra spice to your turkey. Light-bodied, fruit forward with a little bit of spice and earthy undertones are a great selection.
Beaujolais is another great versatile wine that compliments every dish on the dinner table. Light-bodied with low tannins and bright fruit, Beaujolais can bring out the flavor of your entire repertoire of food.
For you white wine lovers there is also a great verity of wines you can choose for your feast. Over the last couple of years I have experimented with white wine with holiday meals and found that Sauvignon Blanc and Pinot Grigio go really well with herbs mainly garlic and onions. The bright citrus based flavors of these wines really compliment any spicy dish.
If you really want to shake things up a bit on the table poor a Viognier or an Alberino. They are not as popular but can maintain great food pairing power. Because of the lack of knowledge these wines have with the common wine drinkers allow you guest to try these wines without food first otherwise the strong floral undertones will shock anybodies palate if you do not expect it especially after spicy food. (I found this out the hard way!)
I’m getting stuffed just writing this but there is still more to go!
Dessert time! Alright your friends and family have come over early to watch the football games, as the door opens the first thing you smell is that pumpkin pie and pecan pie baking in the oven. Your mouth starts to water and you know you have to wait several more hours before you get a chance to take that first bite of Thanksgiving heaven. Now its time! I did this for the first time last year and it really works. Tawny Port not only brought out but added great sweetness and nuttiness to both pies.
Sorry Mercy, but I have to put my two cents in! To me there is nothing better to end the night than a great brandy or aged scotch neat and a hand rolled cigar laughing with your friends and family.
I wish to all to of our guest and our entire staff and there families safe and happy Thanksgiving holiday!
Craig Brazeal
Bar Manager
Sunday, November 15, 2009
What to give ?
For several years now, I have purchased Gift Certificates in lieu of an actual item for those on my holiday gift list. I don't look at it as an impersonal gesture since I do vary the type of gift certificate that I select for everyone.
Gift certificates or gift cards are especially great for teenagers because they like so many different things such as the newest electronic gadgets, video games, so it is logical to give them a Gift Certificate to a national Superstore.
Another benefit is that you don't have to go to great lengths figuring out what merchandise to buy and whether the recipient will like it, whether it will fit or need to be returned or exchanged. My closet still has an assortment of clothing gifts that I need to donate to a local charity. Items given to me that were the wrong size or just not suited for me.
To keep it from being too impersonal, I always do include a hand written note to the recipient telling them why I selected this specific certificate for them. Most of the businesses that I have selected offer a nice gift card holder with ample space to allow a personalized note along with the certificate.
Receiving a dining gift certificate is always an excellent choice especially when the recipient enjoys eating out and sampling great wines in a warm and romantic environment.
Did I mention that Mercy has an ample selection of Gift Certificates ready for you holiday shopping ?
Mike Castagne
Operations Manager
Gift certificates or gift cards are especially great for teenagers because they like so many different things such as the newest electronic gadgets, video games, so it is logical to give them a Gift Certificate to a national Superstore.
Another benefit is that you don't have to go to great lengths figuring out what merchandise to buy and whether the recipient will like it, whether it will fit or need to be returned or exchanged. My closet still has an assortment of clothing gifts that I need to donate to a local charity. Items given to me that were the wrong size or just not suited for me.
To keep it from being too impersonal, I always do include a hand written note to the recipient telling them why I selected this specific certificate for them. Most of the businesses that I have selected offer a nice gift card holder with ample space to allow a personalized note along with the certificate.
Receiving a dining gift certificate is always an excellent choice especially when the recipient enjoys eating out and sampling great wines in a warm and romantic environment.
Did I mention that Mercy has an ample selection of Gift Certificates ready for you holiday shopping ?
Mike Castagne
Operations Manager
Tuesday, November 10, 2009
A big hit (and its not even on the wine list) !
2008 Paul Hobbs Winery El Felino Malbec Mendoza
Best known for his namesake wines from California, Paul Hobbs started his professional career at Mondavi as head Enologist of the Opus One team in 1981. He later moved to Simi and during that time he also became interested in Chile and Argentina. He got involved with Nicolas Catena and was eventually invited to lead Catena’s attempt to create a great Argentine Chardonnay.
He is now becoming one of the world’s reknowned flying winemakers — working as a consultant in Chile, Hungary and Argentina — in addition to making wines in Northern California and at Vina Cobos in Argentina.
His Vina Cobos wines have been getting more attention with each release — and looks like he has really produced some great wines in 2006 — if press and my first bottle of 06 Feline are any indication…this Malbec is pretty opulent, lush and velvety — and weighs in at 14.7% alcohol, but it isn’t overwhelming. It might walk up to the line of New World, but never totally crosses it — all pieces work quite well together, fruit, tannings, structure, oak all very nicely integrated. Nice structure with beautiful fruit — loads of cherry with raspberry, a little rhubarb, notes of charcoal — soft tannins with a lingering finish.
88 points Wine Spectator: "Solid, with medium-weight black licorice, crushed plum and spice notes that stay nicely focused on the finish.
"91% Malbec, 6% Cabernet Sauvignon, 3% Syrah. This powerful, firmly structured malbec is black/fuchsia in color and perfumed with wild raspberry and bittersweet cocoa. The palate unfolds in velvety layers of plum, currant .
Felino Malbec can be purshast at Mercy for $14 a glass or $40 by the bottle
Vincent Havard
General Manager and Operating Partner
Best known for his namesake wines from California, Paul Hobbs started his professional career at Mondavi as head Enologist of the Opus One team in 1981. He later moved to Simi and during that time he also became interested in Chile and Argentina. He got involved with Nicolas Catena and was eventually invited to lead Catena’s attempt to create a great Argentine Chardonnay.
He is now becoming one of the world’s reknowned flying winemakers — working as a consultant in Chile, Hungary and Argentina — in addition to making wines in Northern California and at Vina Cobos in Argentina.
His Vina Cobos wines have been getting more attention with each release — and looks like he has really produced some great wines in 2006 — if press and my first bottle of 06 Feline are any indication…this Malbec is pretty opulent, lush and velvety — and weighs in at 14.7% alcohol, but it isn’t overwhelming. It might walk up to the line of New World, but never totally crosses it — all pieces work quite well together, fruit, tannings, structure, oak all very nicely integrated. Nice structure with beautiful fruit — loads of cherry with raspberry, a little rhubarb, notes of charcoal — soft tannins with a lingering finish.
88 points Wine Spectator: "Solid, with medium-weight black licorice, crushed plum and spice notes that stay nicely focused on the finish.
"91% Malbec, 6% Cabernet Sauvignon, 3% Syrah. This powerful, firmly structured malbec is black/fuchsia in color and perfumed with wild raspberry and bittersweet cocoa. The palate unfolds in velvety layers of plum, currant .
Felino Malbec can be purshast at Mercy for $14 a glass or $40 by the bottle
Vincent Havard
General Manager and Operating Partner
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