Time for Something Different
Let’s try something new for this edition of Brewery Scene. Let’s take a break from discussing beer and talk wine instead. Both are delicious beverages crafted with care, and with long histories that stretch back into the dimly imagined mists of time. Oenophiles, try a local craft beer sometime — the variety is enormous. Beer lovers, have a friend suggest a wine for you. Or, you can do what I did, and have dinner at a New Hampshire Liquor & Wine Outlet. Yes, dinner at a liquor store.
While in some contexts that could suggest a problem, I assure you such was not the case last Tuesday, when I was fortunate enough to attend a well-planned and prepared dinner at Nashua’s Coliseum Avenue Liquor & Wine Outlet. The dinner was described as “designed to inspire, educate, and delight,” and it did not disappoint.
If you’re like me, you didn’t even know that our state Liquor & Wine Outlets held such events. It’s time to change that, because this was a great event, with delicious food and delightful wine. Another such event is coming to the same location in February, read on for details.
Acting as event organizer and master of ceremonies was David Duhamel, VP and COO of Ruby Wines. Speaking about the event, David said, “That was a spectacular night! We just keep getting better and better at these awesome tastings with Ed. He does such a great job and the people really love him!
“These events have been terrific for the State, for our customers and for Ruby Wines as broker. Working with Chef Ed, and the marketing staff at the New Hampshire Liquor Commission and WEDU, plus our suppliers and personalities altogether has made for a great experience. I think the success of these events has been clearly shown by the response of the customers and by the wine sales.
“Any time you can have people try food with wines, learn how a dish is prepared from a Chef like Ed, who will explain the fundamentals, and pair it with a wine professional for the background on the winery and wines – it creates an event like no other.“
THE PLACE
The Coliseum Avenue location, immediately west of the Nashua Mall, is one of the state’s newer locations. The back of the store features a fully functional kitchen with studio, including overhead controlled cameras that can capture the chefs in action and zoom in on their preparations. Yes, New Hampshire’s own Cooking Channel. Many of the events have been streamed live.
Arranged around the kitchen area is seating for approximately 60 guests / audience members, who are treated to watching the preparations on large overhead screens, with explanations provided by the chefs in action. The guests then are served the prepared dishes, paired with wines specifically chosen to best match the dish.
THE WINES
At this event all wines served came from Robert Sinskey Vineyards in Napa CA. One of the evening’s chefs, Maria Sinskey, married into the family a few years back. She also spent significant time cooking at a variety of Michelin-starred restaurants across the US and France, and brings that experience to enhancing the vineyard’s output, where she cooks, gardens organically, teaches, and writes.
She shared with our group that ongoing fires in California have been a challenge for several years, severely affecting wine production in both quality and quantity. But, as is often said, challenges met with creativity can lead to surprising and fantastic results. Sinskey is still going, luckily for all of us.
We tasted six wines over the course of the evening:
- Pinot Blanc
- Pinot Noir Carneros
- POV Napa Red Blend (Cab Franc & Merlot)
- Abraxas (a blend of Riesling, Pinot Blanc, Pinot Gris and Gewürztraminer)
- Merlot
- Libration (a blend of Merlot, Cab Sauv and Cab Franc)
All were delicious. Several carried a little extra je ne sais quois, leaving my brain tingling, trying to identify faint flavor nuances, convinced that one more sip would solve the mystery. But sometimes, the mystery is the point.
I used their coupon to bring home four bottles.
THE FOOD
The evening’s other chef was a local favorite, at least to some of us: Ed Aloise, creator and owner (along with his wife Claudia Rippee), and chef at vaunted Manchester restaurants Republic Cafe (closed during the pandemic) and Campo Enoteca (now operating under new ownership). I should note that Republic has been revived as a brewery in Manchester, and I highly recommend it. (See? I did mention beer.) Today, Ed likes to engage in creative endeavors such as one-night-only wine-food pairing dinners, in his copious spare time between hospitality consulting, being a sought-after guest chef, and writing short fiction (occasionally with a bit of a noir bent). You can read Ed’s fiction here. Ed likes to ensure he’s never idle.
Ed and Maria made a great pair, and both food and wine were delicious.
We opened with a citrus salad with a terrific hand-shaken dressing. Maria shared that she prefers her dressing shaken, not stirred. (Any Walther PPK she may have carried was well hidden.) This salad was paired with the Pinot Blanc and together they were nicely balanced.
We then moved on to Gougère (think of the most elegant finger sandwiches you’ve ever had) with smoked salmon — wonderful! But I do love salmon, and not everyone does. Paired with Pinot Noir Carneros, for some nice contrast, but not too much.
Then for the real treat — duck confit. This is not a dish I’ve had often. Duck in any form is not something I’ve had often. Ed’s description of the confit term was fascinating and illuminating. I previously had no idea that “confit” was a method that could be used to prepare almost anything. And for this evening, the proof was in the pudding — er, in the duck. Delicious and tender, not quite fall-off-the-bone, but close. I found myself wishing for seconds. The latter three red wines all had plenty of body and flavor to stand up well to the strong flavor and texture of the duck.
COMING SOON
As I mentioned, Ed will be returning to this same store in Nashua in February. It will not be a repeat of January’s event, both the food and wine menus will be different, but I expect the “designed to inspire, educate, and delight” description will apply equally well.
The event will be Thursday Feb 12, 2026 at 6 pm to 8 pm EST. Tickets are $25 and may be bought through EventBrite at this link.
My tickets are already purchased, so I hope to see you there!
The menu is subject to change, so check that EventBrite link for the latest updates, but as of now the planned foods include:
- Venetian Shrimp in “SOAR” Herb Polenta — crisp, golden shrimp served over herb polenta with a lightly sweet-and-savory onion finish.
- Featuring: Red wine–braised chicken thighs and trattoria potatoes, adding depth and richness to the pairing experience.
The wines include:
- Tiamo Organic Prosecco (primary pairing)
- Le Charmel Rose de Provence
- Le Charmel Pinot Noir
- Tiamo Organic Chianti
THE LOCATION
25 Coliseum Avenue, Nashua, NH 03063
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