M'tucci's Sparkling Wine Arrives Monday!

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M’tucci’s Sparkling Wine, a collaboration with the award-winning New Mexico Winery, Gruet, arrives in all locations on Monday, November 8. Our bubbly is a joint effort between M’tucci’s President John Haas, Partner/Beverage Director Austin Leard and the winemakers at Gruet. Our blend is made with Chardonnay and Pinot Noir grapes and is predominantly Chardonnay.

Sparkling wine has existed since the Middle Ages, but during those times it was a mysterious mistake. In addition, the glass bottles were thinner (made in wood-fired ovens in France) and the rising carbonation levels would cause a bottle to explode. The chain reaction sometimes wiped out most of the winemaker’s cellared bottles. Winemakers did not embrace the accidental bubbles and called the results, “The Devi'l’s Wine”.

Two significant events insured the controlled fermentation of sparkling wine and the eventual popularity. In the 17th century, English bottle makers used coal-fired ovens and produced a bottle with thicker glass, which prevented most bottle explosions. Then, in 1662, an English scientist discovered that the sugar in the wine was leading to the carbonation and that by adding a bit of sugar any wine could become a sparkling wine.

Now, a small bit of sugar, called the tirage is added during the second fermentation and determines if the wine is a Brut (dry - hard in French) or Doux (sweet - soft in French).

Due to amount of sugar added in the dosage (during second fermentation), M’tucci’s Sparkling Wine is a little softer than a typical Brut.

We think it will pair nicely with a cheese plate, a dessert or simply by itself as an aperitif. All of the M’tucci’s Private Label Wines are $8 a glass and $32 for a bottle.

Tasting Notes: Gold in color with an intense and complex nose. The flavor is floral, crisp green apple with white stone fruit aromas. It finishes with balanced acidity.

M’tucci’s Twenty-Five now serving Brunch from 11:00 - 3:00 Saturday and Sunday

Weekend Specials

M’tucci’s Italian

Ravioli: Herb Ricotta, Local Oyster Mushrooms, Sun Dried Tomatoes, Caramelized Onions, Asparagus in a Butternut Sauce topped with Shaved Parmesan and Crispy Duck $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33

Pan-Seared Swordfish: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $29

Braise: Pomegranate Braised Lamb, Creamy Mashed Potatoes, Green Beans, Savory Braise Sauce topped with Fresh Pomegranate Arils & Mint $25

Weekend Cocktail

The Impressionist: Bombay Sapphire Gin, Creme de Violette, Cane Sugar, Fresh Lemon

M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $26

Chicken Confit Risotto: Wild Mushrooms, Roasted Vegetables & Creamy Carnaroli Rice $19

Weekend Cocktail

Pumpkin Pie Martini: Vanilla Vodka, Cream, Whipped Cream & Graham Cracker Crust



M’tucci’s Twenty-Five

8 oz. Bavette (flank steak): Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $22

Pan-Seared Mahi Mahi: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $24

Herb Roasted 1/2 Chicken: Sweet Potato Purée, Grilled Broccolini served with a Chicken Brodo $21

Weekend Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer, Fresh Lime Juice

Live Music for November at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

11/5

Kirk Matthews @ Moderno

11/11

RJ Perez @ Moderno

Melissa Rios @ 25

11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

M’tucci’s Catering

Private dining rooms and off-site catering dates are filling up for the holidays. Don’t procrastinate. Book now, by calling Taña at 505-350-0019.

Our Holiday Events will be as festive as this recent Halloween Party at Salt Yard East.

Holiday Giving

Does your company wish to do something unique for the holidays? We are always open to discussing how we can help. We worked with PNM this week, offering a Zoom cooking class to their employees. The fee for the class was donated to United Way and M’tucci’s provided the food and instruction for a three-course meal.

Chef/Partner Cory Gray showing how to make Potato Leek Soup.

In next week’s La Gazzeta: the final day in Rome, holiday pies and a special M’tucci’s Thanksgiving Sausage stuffing. Don’t miss it!

Thanks for reading. See you next Friday. Ciao!