David Vincent offers a tidy selection of about seven-five wines, modest by any standard, but one of quality over quantity. Vincent's goal is to find small producers primarily from Italy and France that adhere to a more natural sense of winemaking resulting in wines that are expressive of the terroir or wine people like to say - mineral driven.
Initially, I would have expected to complete this tasting in a couple of hours, but I was so intrigued that I stayed for the duration of four hours tasting and re-tasting. While Vincent's wines are available in the NYC metro area, throughout New Jersey and in Pennsylvania, these are wines that will most likely find a successful place on the wine list of a savvy restaurant or retail shelf. It will, indeed, be a challenge to find these labels elsewhere and that's unfortunate. David Vincent Selections is another example of why it is relevant for consumers to inspect the name of the importer.
Inspecting the color hue and clarity of a sample.
The venue for this event was at Craftbar, part of celebrity chef Tom Colicchio's empire and a place that a friend and classmate from the California Culinary Academy was once the chef before moving on to his own restaurant.
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