Winetails By The Water
Connecticut Food & Farm Magazine, Summer 2018, Volume 13 | Nancy Hankins
RED 36 is more than a restaurant; it’s a dynamic and lively oasis nestled between a train bridge and drawbridge on the Mystic River. Part of its inherent charm is the challenge of finding this hidden gem, tucked in the back of a boatyard—but the charm doesn’t stop there, as evidenced by the restaurant’s eclectic menu and assortment of tantalizing winetails.
While the dishes’ main ingredients are clearly defined by what is grown, raised, fished, or farmed in this area, the spices reflect a fusion of influences from around the world, creating a cuisine that modern palates crave. The briny rush from soy, the smoky waft of chipotle, and the slow burn of freshly pressed ginger are just a few of the flavors you’ll experience.
After a few seasonal transformations, Red 36 owner Angela Kanabis decided to revitalize the wine list to reflect the original Americana style. Bar manager Tom Meekin put together an impressive balance of west and east coast wines to compliment the restaurant’s savory fare. He also used wines from neighboring vineyards to create several winetails—cocktails made with wine—and his creativity allowed him to transcend the traditional, cheapyet-cheerful sangrias and spritzers. “In order to showcase native wines,” he said, “the approach must be more sophisticated than camouflaging flavors with strong brandy, sugar, and fruit.”
Tom shared some recipes for delicious and refreshing winetails.
“Part of its inherent charm is the challenge of finding this hidden gem, tucked in the back of a boatyard...”
Green Can
The Green Can, which he named after a buoy marker, is made with Saltwater Farm Unoaked Chardonnay. Aged in stainless steel tanks, this wine reflects the “somewhereness” of the grapes grown in Stonington’s mineral-rich soil. There is a vibrancy and clarity to this crisp, stony, and zesty wine that is surprising to chardonnay. It only makes sense to muddle Granny Smith apples and add a hint of lemon and ginger!
• 2 Granny Smith apple wedges muddled with 3-4 basil leaves
• ¾ ounce green-apple-infused Cocchi Americano
• 1 teaspoon of lemon zest and ginger syrup
• Splash of Saltwater Farm Unoaked Chardonnay
• Add ice and shake. Double strain over fresh ice and fill with wine.
Red Nun
Then there’s the Red Nun, also named after a buoy marker. This wintetail includes Saltwater Farm Rosé, which has a breezy demeanor that is a masterful match for many cocktail possibilities. This pale pink, timelessly romantic wine has hints of wild strawberries, watermelon rind, and nasturtium, finishing with a hint of salt air on the nose and palate. Cucumber, strawberry, and rhubarb are a marker of the onset of summer and pair well with this perfect patio wine.
• Muddle 1 strawberry with 2 cucumber wheels.
• 1 teaspoon Lemon zest/ginger syrup
• ¾ ounce rhubarb-infused Aperol
• ¾ ounce Wolffer Estate Pink Gin
• Splash of Saltwater Farm Rosé
• Add ice and shake. Double strain over fresh ice and top with wine
Summer Plum
Finally, here’s a recipe for Summer Plum, which uses the highly fragrant Jonathan Edwards Gewürztraminer. Although this wine is aromatic, it is still crisp, lucent, and extremely refreshing. In addition to its soft scent of lychee (a fragrant combination of exotic fruit and flower) and the slight tang of lemon peel, marinated plum and white rum pull this wine-tail together and round it off at the same time, giving it a harmonious power of attraction.
• 1 ounce plum and thyme infused Real McCoy 3-year White Rum
• 1 teaspoon lemon zest and ginger syrup
• Splash of Jonathan Edwards Gewürztraminer
• Add ice and shake. Double strain over fresh ice and top with wine.