PROSPECT WINE SHOP
Featured FIVE TIMES in

THE NEW YORK DAILY NEWS

Most recently...in the Sunday "Now" Section (July 16,2006), Mary Ewing-Mulligan (Wine Journalist, Master of Wine, Director of the International Wine Center and author -- with her husband Ed McCarthy -- of Wine for Dummies and various companion volumes) included us in her article about wines for summer enjoyment,

Shades of summer:
red, white and rosé
A warm-weather wine guide for sipping your way
through the season

…"We asked [] top merchants to share their picks for delicious wines that are great values and pair well with fish and seafood, grilled foods, salads or cold picnic foods.
"With seafood, Amy Louise Pommier of Prospect Wine Shop in Brooklyn fine-tunes the wine choice to the specific dish. A Muscadet -- a crisp white from the western edge of France's Loire Valley, near the Atlantic Ocean -- is 'the ultimate wine for the raw bar,' from oysters to sashimi. In addition, the 2005 Muscadet from Domaine de la Pépière ($12) has enough depth and richness to accompany steamed or poached sole or a similar fish with a light butter and herb sauce.
"For scallops or light fish in Asian-style preparations -- with assertive flavors like ginger, lemongrass or teriyaki sauce, for example -- Pommier recommends the 2004 Willi Schaefer Estate Riesling #1 from Germany ($17), a slightly sweet Riesling with "hauntingly lovely" flavors of melon, beeswax, hay and herb flowers. An Italian white, 2005 Luigi Ferrando Erbaluce di Caluso ($14), is 'perhaps the most interesting and versatile white wine we have in the shop,' Pommier says. 'It's refined enough to go with lighter fish, yet full-flavored enough to accompany a richer catch such as tuna or bluefish, and will stand up nicely to Mediterranean preparations such as grilled fish, fish stew, even sauces with tomatoes, anchovies, olives and capers.'
"Is red wine your preference? For flavorful fish such as salmon, tuna, cod or bluefish, especially if they are broiled or grilled, Pommier encourages you to try a red wine. The 2004 Zweigelt (and Austrian grape variety) 'Riedencuvée' from Glatzer ($14) is medium-weight and refreshing, and pairs well.
…"Pommier of Prospect Wine Shop enjoys a dry, sleek rosé from Provence, 2005 Commanderie de Peyrassol ($15) -- with bouillabaisse, shrimp, mussels and other shellfish dishes."

This past Spring (April 23, 2006), in the Sunday "Now" Section, Lisa Amand made us a part of her survey of wine bargain sources,

Fine Wine on a Dime:
New York is a great place to find affordable vino

"Manager Amy Louise Pommier and her enthusiastic staff are opinionated and trustworthy. And with approximately 80 different wines under $10, you will not walk out empty-handed. Saturday afternoon tastings take place on the backyard deck when the sun shines."

Also in the "Now" Section (June 19, 2005),
Lisa Amand included us in her upbeat survey of the Park Slope 7th Avenue gourmet scene:

Global goodies
in trendy Park Slope
Seventh Ave. is the hip strip
for adventurous appetites

[...various food establishments were mentioned, along with...]

PROSPECT WINE SHOP

"Wine is food, and manager Amy Louise Pommier is passionate on the subject, whether the object of your affection is a $10 bottle of Chianti or a $50 Cabernet. The staff is happy to talk the talk any time, but Saturday wine tastings (4-6 p.m.) held on the backyard deck are the best time to learn the difference between Syrah and shiraz, which wine should go in your coq au vin and why screw caps are progress. 322 Seventh Ave. between Eighth and Ninth Sts., (718) 768-1232."

Previously...in the "Now" Section (March 20, 2005),
Nancy Ramsay mentioned us in her review of
Jonathan Nossiter's thought-provoking documentary film
Mondovino:

"Amy Louise Pommier, the manager of Prospect Wine Shop in Park Slope, Brooklyn, shares Nossiter's devotion to the small vintner.

"'On the one hand, you have more good wine being made than ever before,' she says. Technology has made that possible -- temperature control, cleanliness in the wineries, stainless-steel vats.

"'But on the other hand, along with technical proficiency, comes uniformity or at least similarity in wines being made in different places,' she says. 'I prefer artisinal wine that's handcrafted with love and care and a sensitivity to the earth. It's like the difference between a sweater hand-knit by your grandmother and one made by a machine.'"

And, in Alia Akkam's informative, entertaining article

BROOKLYN BY THE GLASS
(August 29, 2004)

We were also mentioned:

"Now that we've gotten used to the idea of Brooklyn as a fine-dining destination, its burgeoning wine scene is building a buzz of its own." [...]

"Amy Louise Pommier, manager of Prospect Wine Shop, is thrilled when customers come in with an openness to learn more. There's no better place than the spacious outdoor tasting deck for people to sip and discover what they like....

"Capitalizing on the trend toward organic selections, it stocks at least 75 organic and biodynamic options, something especially popular with those who shop at the Park Slope Food Coop.

"'Just being organic isn't enough though,'" Pommier says. "'It has to taste delicious.'"