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HART & CRU is a consulting service that brings artisanal wines to avid drinkers through special events, wine tastings, cellar offerings, and wine classes.

SUNDAY WINE READS

COMING SOON

Sunday wine reads are Hart & Crus way of telling our story, the Cru of H&C, our wine loving people around the country, all chime in about a theme each week. The purpose is to make wine more approachable and educate a bit along the way. Hopefully keeping this lite hearted and fun with a bit none pretentious bs to tell the story. We hope you take the time to read what we are thinking about wine today. Cheers

the CRU

Crowd-Pleasing Wines for Your Holiday Soirée

Kevin Hart

Planning a holiday party can be stressful, but your wine selections don’t have to be.

Take our advice and everyone will be talking about your party all of 2019. Don’t worry about having a fully stocked bar. You aren’t a restaurant. Pick two beers of differing styles (maybe a Wheat Beer and an IPA—local is best), and the basics behind the bar. Vodka, Gin and Whiskey with the standard mixers (soda, tonic, ginger ale and some citrus) and you’re set.

As for the wine...



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How a Somm Does NYC in 48 Hours

Kevin Hart

Since his birthday this year fell four weeks before our wedding, we took a mini-pre-honeymoon (is that a thing?) to NYC for a quick two-day trip. I lived in New York from 2008-2014 and had never shown him NYC from my point of view: a lot of walking, not a lot of plans, and popping in places here and there.  

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Our Sole (and Soul) Purpose

Kevin Hart

The use of oak vessels has been prevalent in winemaking for over 2000 years, dating back to the Roman Empire. Before using oak, wine was fermented and aged in clay pots called Amphora, which some winemakers never stopped using.  

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OAK & WINE

Kevin Hart

The use of oak vessels has been prevalent in winemaking for over 2000 years, dating back to the Roman Empire. Before using oak, wine was fermented and aged in clay pots called Amphora, which some winemakers never stopped using.  

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The Charms of Syrah & Its Devoted Producers

Kevin Hart

The same qualities that scared me about Syrah in those days are the exact same qualities that I’m slightly obsessed with today. (This phenomenon also happened to me with blue cheese.) Aromas of black pepper, cured meat, sanguine (blood) and rosemary overwhelm the senses—all of which make Syrah a divine pairing with game meats and rustic French country cuisine.

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Cheers to the Hustle

Kevin Hart

The tasting changed the way I looked at winemaking in America. It changed the way I looked at growers in California. And it changed the way I looked at these winemakers’ businesses. The New York Timespiece reveals the level of hustle, stamina and persistence these producers need to simply stay afloat, much less be profitable. 

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California Cabernet - The Old Guard and The New School

Kevin Hart

California Cabernet could be the subject of one of the most hotly debated wine arguments. Cali Cabs evoke many different things to many different people: often over-ripe, over-concentrated, over-oaked, over-produced, overly-alcoholic fruit bombs. While there’s no need to name the “bad” wineries here—we will celebrate the California producers (primary Cabernet today) who we 100% stand behind.

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ESPAÑA VERDE - CULINARY PARADISE

Kevin Hart

España Verde, or Green Spain, is the name given to the lush region of Northern Spain that extends from the border of Portugal on the west, to the border of France on the east. The region includes Galicia, Asturias, Cantabria and parts of the Basque. It is called Green Spain for the lush, moist environment that the Atlantic creates in this area. Rolling pastures and vibrant forests speckle the region, much different than the rest of Spain.

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CHILLED REDS

Kevin Hart

Call me trendy but I like reds with low alcohol, low to medium tannin, high acid, neutral or no oak, and not a lot of intervention in the cellar. These are the wines that belong in the fridge. Just like a refreshing white, cooling these bottles down a bit gives the wine a vivacious quality and leaves you thirsting for more.

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SUMMER SPOILS EQUALS SPOILED SUMMER

Kevin Hart

For Italians it’s definitive: NO WHITE WINE WITH TOMATOES. In spite of the fact that it is the middle of summer and we might crave crisp, chilled white wines, red wine goes Tomatoes and not just any red but more specifically Sangiovese (the grape) which is primarily grown in Chianti. 

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PÉT-NAT, THE "HIPPER COUSIN” OF CHAMPAGNE

Kevin Hart

The "Méthode Ancestrale”, crafted from both white and red grape skins alike, is an inexpensive, un-rushed and difficult-to-control method of producing natural sparkling wine. The French term, pét-nat (aka nat daddy), slang for Pétillant Naturel, is made by taking unfinished (in other words, still-fermenting) wine, bottling without any additives, and crown- capping it (like you’d see on a beer bottle).

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CHEERS TO THE SMALL GUYS, (& GALS)!

Kevin Hart

The big names dominate the shelves at the supermarket and the real estate on many wine lists. In an attempt to break through this clutter I want to champion the small, independent, artisanal producers and evangelize their importance in the market.

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CLIMATE CHANGE? WHY PLACE MATTERS.

Kevin Hart

The next time you’re in wine country, check out a vineyard: look closely at the earth, then look up at the sky. Wine grapes are sensitive to their environment. Their tastes and aromas are influenced by the dirt they grow in, yes, but also by the weather - everything from wind, fog and rain to the temperatures they bask in day after day.

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ROSÉ EDITION

Kevin Hart

Drinkers have become much more savvy to this delectable juice—and, while “rosé all day” is an essential summer pastime—this style of wine is serious, and should be respected as such.

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DRINKING BY THE SEASONS

Kevin Hart

Why we drink to the seasons is a question as simple as why we eat and dress for the seasons. Drinking a Barolo in the summertime just seems sinful, while popping a crispy Txakoli at Christmas dinner is plain silly.  

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