January Scotch Tasting
Hy-Vee Wine & Spirits and Ben’s Brewing Company are teaming up for our very first Scotch Tasting. It appears we will taste approximately 5 different Scotches, blended and single malt.
We are planning on Saturday, January 23, 2010
3:30 pm at Ben’s Brewing Company
More details later.
Wednesday, December 16, 2009
Best Budget Wines for the Holidays
1. Robert Mondavi Woodbridge Cabernet (California) 2008
2. Red Diamond Merlot (Washington) 2007
3. Mark West Pinot Noir (California) 2008
4. Columbia Crest Grand Estates Chardonnay (Washington) 2007
5. Smoking Loon Syrah (California) 2007
6. Ecco Domani Pinot Grigio (Italy)2008
7. Cupcake Malbec (Argentina) 2008
8. Freixenet Sparkling Cordon Negro Brut (Spain)
9. St. Michelle Columbia Valley Gewurztraminer (Washington)2008
10. Pacific Rim Sweet Riesling (Washington) 2008
2. Red Diamond Merlot (Washington) 2007
3. Mark West Pinot Noir (California) 2008
4. Columbia Crest Grand Estates Chardonnay (Washington) 2007
5. Smoking Loon Syrah (California) 2007
6. Ecco Domani Pinot Grigio (Italy)2008
7. Cupcake Malbec (Argentina) 2008
8. Freixenet Sparkling Cordon Negro Brut (Spain)
9. St. Michelle Columbia Valley Gewurztraminer (Washington)2008
10. Pacific Rim Sweet Riesling (Washington) 2008
December Wine of the Month
Dessert Wines
Years ago people talked about dessert wines and automatically thought of sherry and port. Now we are more aware of the variety of wines that match well with the sweet stuff.
One of several wines I hope you try is Rosenblum Desiree Chocolate Dessert wine. It is a blend of a Zinfandel and two Portuguese varietals infused with chocolate. This wine is a great match with your favorite chocolate dessert.
Nachtgold Eisewien, an ice wine, in which the grape is left on the grape vine until it freezes the water out leaving the wine sweet but with a balance of acidity. The aromas of this wine resemble that of peaches and apples.
Hogue Late Harvest Riesling has great flavors of tangerine and apricot. The grapes remain on the vine until the last possible day before they rot leaving us with a balance of sugar and acidity. This wine is a great match with pears and apple crisp.
Ports and Sherry’s are wonderful this time of year because of the added brandy, warming us up body and soul. They are a match for most desserts also, particularly anything with nuts.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Dessert wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
Years ago people talked about dessert wines and automatically thought of sherry and port. Now we are more aware of the variety of wines that match well with the sweet stuff.
One of several wines I hope you try is Rosenblum Desiree Chocolate Dessert wine. It is a blend of a Zinfandel and two Portuguese varietals infused with chocolate. This wine is a great match with your favorite chocolate dessert.
Nachtgold Eisewien, an ice wine, in which the grape is left on the grape vine until it freezes the water out leaving the wine sweet but with a balance of acidity. The aromas of this wine resemble that of peaches and apples.
Hogue Late Harvest Riesling has great flavors of tangerine and apricot. The grapes remain on the vine until the last possible day before they rot leaving us with a balance of sugar and acidity. This wine is a great match with pears and apple crisp.
Ports and Sherry’s are wonderful this time of year because of the added brandy, warming us up body and soul. They are a match for most desserts also, particularly anything with nuts.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Dessert wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
Sunday, December 6, 2009
Having a party check out this great tip!
How much is enough?
When serving wine, plan on ½ of a bottle per person per two-hour period. Keep in mind that each 750 milliliter bottle of wine provides 5 servings of 5 ounces each. However, if your event begins before 5 pm, or if you also plan on serving liquor or beer, plan ½ of a bottle per person for a three-hour period. If you are serving bar drinks, you should allow 1 ½ ounces per drink per hour per guest, about 16 drinks from a 750 milliliter bottle (fifth). For mixers like tonic and ginger ale, one quart per three people is a good idea. As for serving beer, allow 12 ounces per guest for every half an hour. If your guests will be serving themselves, plan for 10% more.
Please be a responsible host and keep your beverages in moderation, planning for designated drivers whenever necessary.
When serving wine, plan on ½ of a bottle per person per two-hour period. Keep in mind that each 750 milliliter bottle of wine provides 5 servings of 5 ounces each. However, if your event begins before 5 pm, or if you also plan on serving liquor or beer, plan ½ of a bottle per person for a three-hour period. If you are serving bar drinks, you should allow 1 ½ ounces per drink per hour per guest, about 16 drinks from a 750 milliliter bottle (fifth). For mixers like tonic and ginger ale, one quart per three people is a good idea. As for serving beer, allow 12 ounces per guest for every half an hour. If your guests will be serving themselves, plan for 10% more.
Please be a responsible host and keep your beverages in moderation, planning for designated drivers whenever necessary.
December 7th Weekly Selections
Wine of the Week
Georges Duboeuf Beaujolais Nouveau 2009
A red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks then officially released for sale on the third Thursday of November. Beaujolais Nouveau is a purple-pink wine that is particularly lightweight, even by the standards of Beaujolais. The method of production means that there is very little tannin, and the wine can be dominated by fruity, ester flavours of bananas and pear drops. These are enhanced by the frequent recommendation to serve the wine lightly chilled, at approximately 13°C (55°F). Limited time only while selection last.
Beer of the Week
Full Moon Winter Ale
Winter Ale pours a nice rich amber with a thick orange head and the aroma is warm and nutty. The flavors reflect the aroma very well as this is a mellow, relaxed beer with deep nutty malts and a velvety texture and just a bit of bitterness from the hops at the finish. The body is a light medium with a good amount of carbonation. This is a higher alcohol beer with an ABV of 5.6% - intended to warm you up on a cold, winter day.
Spirit of the Week
Glenlivet 12yr Single Malt Scotch
Two centuries ago, the illicit whisky from the remote and wild region of Glenlivet was sought after for its smooth and characterful qualities. The defining fruity ‘pineapple’ note from the sma’ stills lives on to this day in George Smith’s definitive legacy of The Glenlivet. The Single Malt That Started It All. Selective maturation in new French Oak casks made from Limousin Oak creates a characterful and unique expression of The Glenlivet. The rich, spicy notes from French Oak interplay with the fruit and floral notes of The Glenlivet. A delicious whisky to savour.
Cocktail of the Week
Hot Buttered Rum (Large Batch)
Georges Duboeuf Beaujolais Nouveau 2009
A red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks then officially released for sale on the third Thursday of November. Beaujolais Nouveau is a purple-pink wine that is particularly lightweight, even by the standards of Beaujolais. The method of production means that there is very little tannin, and the wine can be dominated by fruity, ester flavours of bananas and pear drops. These are enhanced by the frequent recommendation to serve the wine lightly chilled, at approximately 13°C (55°F). Limited time only while selection last.
Beer of the Week
Full Moon Winter Ale
Winter Ale pours a nice rich amber with a thick orange head and the aroma is warm and nutty. The flavors reflect the aroma very well as this is a mellow, relaxed beer with deep nutty malts and a velvety texture and just a bit of bitterness from the hops at the finish. The body is a light medium with a good amount of carbonation. This is a higher alcohol beer with an ABV of 5.6% - intended to warm you up on a cold, winter day.
Spirit of the Week
Glenlivet 12yr Single Malt Scotch
Two centuries ago, the illicit whisky from the remote and wild region of Glenlivet was sought after for its smooth and characterful qualities. The defining fruity ‘pineapple’ note from the sma’ stills lives on to this day in George Smith’s definitive legacy of The Glenlivet. The Single Malt That Started It All. Selective maturation in new French Oak casks made from Limousin Oak creates a characterful and unique expression of The Glenlivet. The rich, spicy notes from French Oak interplay with the fruit and floral notes of The Glenlivet. A delicious whisky to savour.
Cocktail of the Week
Hot Buttered Rum (Large Batch)
- 2 lbs Unsalted Butter
- 2 lbs Brown Sugar
- 1 Teaspoon Cinnamon
- 4 oz Cream or Half & Half
Sunday, November 29, 2009
November 30th Weekly Selections
Wine of the Week
2006 Rosenblum Cellars Vintner's Cuvée Cabernet Sauvignon (Hy-Vee Seasons)
The lots of Cabernet Sauvignon incorporated into this blend were specially selected from some of the best Cabernet Sauvignon growing regions in California. Each individual lot adds its own aspect to the blend, be it aromatics, color, mouth feel or just the puzzle piece that makes the wine complete. This wine is an enticing introduction to the Rosenblum Cellars style of winemaking as the Cabernet Sauvignon is fruit forward, rich and layered. It is smooth and readily drinkable on release with no need for aging.A great food wine; this Cabernet Sauvignon makes an ideal compliment to hearty pasta, chicken and savory beef dishes.
Beer of the Week
Goose Island Christmas Ale
Brewmasters Notes: Every year to celebrate the holiday season, we brew up our Christmas Ale, and with each year we change the recipe slightly so that you have something special to look forward to. Traditionally, our Christmas Ale is a complex brown ale that develops well in the bottle for up to five years.
Spirit of the Week
Ice Hole Mint Schnapps
To honor Al Dorsch, the inventor of Phillips Peppermint Schnapps and avid ice fisherman, Ice Hole uses a strong oil of peppermint as the base for an intense mint experience.
Cocktail of the Week
MINT CHOCOTINI (Hy-Vee Seasons)
Ring in the New Year with an impressive cocktail. Bring out the cocktail shaker and get
ready for an exquisite chocolate and mint flavored drink. Martini lovers will rave about this!
• 2 oz Chocolate Mint Baileys
• ¼ oz Vodka
• ¼ oz Chocolate Liqueur
For each Mint Chocotini, drop 3 to 4 ice cubes in a cocktail shaker. Pour in chocolate mint Baileys™, vodka and chocolate liqueur. Shake well. Strain and pour into a chilled martini glass. Garnish with a sprinkle of cocoa powder and mint leaves.
2006 Rosenblum Cellars Vintner's Cuvée Cabernet Sauvignon (Hy-Vee Seasons)
The lots of Cabernet Sauvignon incorporated into this blend were specially selected from some of the best Cabernet Sauvignon growing regions in California. Each individual lot adds its own aspect to the blend, be it aromatics, color, mouth feel or just the puzzle piece that makes the wine complete. This wine is an enticing introduction to the Rosenblum Cellars style of winemaking as the Cabernet Sauvignon is fruit forward, rich and layered. It is smooth and readily drinkable on release with no need for aging.A great food wine; this Cabernet Sauvignon makes an ideal compliment to hearty pasta, chicken and savory beef dishes.
Beer of the Week
Goose Island Christmas Ale
Brewmasters Notes: Every year to celebrate the holiday season, we brew up our Christmas Ale, and with each year we change the recipe slightly so that you have something special to look forward to. Traditionally, our Christmas Ale is a complex brown ale that develops well in the bottle for up to five years.
Spirit of the Week
Ice Hole Mint Schnapps
To honor Al Dorsch, the inventor of Phillips Peppermint Schnapps and avid ice fisherman, Ice Hole uses a strong oil of peppermint as the base for an intense mint experience.
Cocktail of the Week
MINT CHOCOTINI (Hy-Vee Seasons)
Ring in the New Year with an impressive cocktail. Bring out the cocktail shaker and get
ready for an exquisite chocolate and mint flavored drink. Martini lovers will rave about this!
• 2 oz Chocolate Mint Baileys
• ¼ oz Vodka
• ¼ oz Chocolate Liqueur
For each Mint Chocotini, drop 3 to 4 ice cubes in a cocktail shaker. Pour in chocolate mint Baileys™, vodka and chocolate liqueur. Shake well. Strain and pour into a chilled martini glass. Garnish with a sprinkle of cocoa powder and mint leaves.
Opening and Serving Wine
Not long ago, I was watching the Fine Living Network on television. I came across an interesting program on opening and serving wine. Although this could be elementary for some of us, I thought it was a good review on the basics of temperature, glassware, pouring technique, and sediment.
It is pretty much standard knowledge to serve white wines chilled and red wines room temperature. The best temperature for white is cool, but not icy cold because you lose a lot of the flavor of the wine. Red wine is just the opposite, and should be served room temperature. If you serve it too cold you do not get to taste the all flavors or smell all of the aromas. Then again, if it is too warm, the wine has a dominate taste of alcohol.
Years ago, when the salesman came in to the store to sell us Riedel glassware; I thought that a glass was a glass was a glass. Then we did a taste test pouring the same wine in three different shaped glasses. Out of each glass the wine tasted different. Crazy but it is true. There is no question that the shape and dimensions of glasses changes the way wine tastes.
This pouring technique was new to me. Such a simple little trick to prevent a lot of stained table clothes. When you are about to stop pouring the wine into the glass, you should give the bottle a quick little twist and tip upright. This helps to ensure a drip less pour.
The last basic of wine serving is dealing with the sediment. Sediment usually comes from stored red wine. It does not mean the wine is bad. The wine is well aged and usually good. The substance is not pretty to see or pleasant to taste so it is important to decant the wine, separating the wine from the sediment. Let the wine set in the bottle upright for a couple days, carefully open the bottle and pour the wine in a decanter, watching to stop pouring before the sediment pours into the decanter.
By Lynn Schieffer (Wine and Spirits Manager)
It is pretty much standard knowledge to serve white wines chilled and red wines room temperature. The best temperature for white is cool, but not icy cold because you lose a lot of the flavor of the wine. Red wine is just the opposite, and should be served room temperature. If you serve it too cold you do not get to taste the all flavors or smell all of the aromas. Then again, if it is too warm, the wine has a dominate taste of alcohol.
Years ago, when the salesman came in to the store to sell us Riedel glassware; I thought that a glass was a glass was a glass. Then we did a taste test pouring the same wine in three different shaped glasses. Out of each glass the wine tasted different. Crazy but it is true. There is no question that the shape and dimensions of glasses changes the way wine tastes.
This pouring technique was new to me. Such a simple little trick to prevent a lot of stained table clothes. When you are about to stop pouring the wine into the glass, you should give the bottle a quick little twist and tip upright. This helps to ensure a drip less pour.
The last basic of wine serving is dealing with the sediment. Sediment usually comes from stored red wine. It does not mean the wine is bad. The wine is well aged and usually good. The substance is not pretty to see or pleasant to taste so it is important to decant the wine, separating the wine from the sediment. Let the wine set in the bottle upright for a couple days, carefully open the bottle and pour the wine in a decanter, watching to stop pouring before the sediment pours into the decanter.
By Lynn Schieffer (Wine and Spirits Manager)
Sunday, November 22, 2009
Lynn's Holiday Gathering Hints
Having a little dinner party? Here are some suggestions. When buying wine for a sit down dinner figure 3 glasses per person for the whole evening. One 750 ml bottle has 5-5oz servings in it, so for your dinner party for 4 you will need 3 bottles of wine.
It will take 1.5 hours to chill down your white wine in the refrigerator, 40 minutes in the freezer, or 20 minutes in a ice/water bath.
Do you want to take wine to someone’s house for a dinner party? There are a few things you should know first, what food is your host serving, think about how much money you want to spend, then head to Hy-Vee Wine & Spirits and ask our wine specialists for help to pick out the best wine for your special night.
It will take 1.5 hours to chill down your white wine in the refrigerator, 40 minutes in the freezer, or 20 minutes in a ice/water bath.
Do you want to take wine to someone’s house for a dinner party? There are a few things you should know first, what food is your host serving, think about how much money you want to spend, then head to Hy-Vee Wine & Spirits and ask our wine specialists for help to pick out the best wine for your special night.
November 23rd Weekly Selections
Wine of the Week
Acre Central Coast Chardonnay 2008
Central Coast Chardonnay was crafted from grapes grown in the Los Alamos Valley of northern Santa Barbara County, an ideal, cool-climate Chardonnay growing region noted for its cold nights and well-drained, chalky soils. This lovely wine’s seductive apple pie crust and lemon blossom aromas introduce crisp, juicy flavors enriched by a creaminess resulting from sur lie (on the yeast lees) aging in barrel.
Beer of the Week
Samuel Adams Double Bock
As with all of the beers in the Imperial Series, Double Bock is brewed using only first wort (wort that has not been sparged in the lauter tun) to obtain a liquid that is very high in gravity. This high gravity allows for a fuller body and higher alcohol content in the final beer. This beer is aged for over 4 weeks to allow all of those intense flavors to develop and mature. But you still get those complex rich flavors that define the style. Harrington, Metcalfe and Caramel 60 malted barely is used to obtain that gorgeous mahogany color and intense flavor. The malt character is balanced with a subtle piney, citrus hop note from the Tettnang Tettnanger and Tettnang Hallertauer hops.
Spirit of the Week
Hennessy VS Cognac
In 1865, inspired by the decorative handle of his office window, Maurice Hennessy created the star symbol that he would use to classify his cognacs. Thus was born the Three Star Cognac, better known today as VS. VS is a blend of more than 40 eaux de vie from the four premier growing areas of the cognac region. Hennessy V.S displays a beautifully bright golden colour. The powerful bouquet is dominated by overtones of oak, giving way to reveal a delicate scent of hazelnuts. Smooth and floral, V.S combines the sweetness of red fruits with a hint of vanilla that lingers on the palate.
Cocktail of the Week
Cranberry Martini
Acre Central Coast Chardonnay 2008
Central Coast Chardonnay was crafted from grapes grown in the Los Alamos Valley of northern Santa Barbara County, an ideal, cool-climate Chardonnay growing region noted for its cold nights and well-drained, chalky soils. This lovely wine’s seductive apple pie crust and lemon blossom aromas introduce crisp, juicy flavors enriched by a creaminess resulting from sur lie (on the yeast lees) aging in barrel.
Beer of the Week
Samuel Adams Double Bock
As with all of the beers in the Imperial Series, Double Bock is brewed using only first wort (wort that has not been sparged in the lauter tun) to obtain a liquid that is very high in gravity. This high gravity allows for a fuller body and higher alcohol content in the final beer. This beer is aged for over 4 weeks to allow all of those intense flavors to develop and mature. But you still get those complex rich flavors that define the style. Harrington, Metcalfe and Caramel 60 malted barely is used to obtain that gorgeous mahogany color and intense flavor. The malt character is balanced with a subtle piney, citrus hop note from the Tettnang Tettnanger and Tettnang Hallertauer hops.
Spirit of the Week
Hennessy VS Cognac
In 1865, inspired by the decorative handle of his office window, Maurice Hennessy created the star symbol that he would use to classify his cognacs. Thus was born the Three Star Cognac, better known today as VS. VS is a blend of more than 40 eaux de vie from the four premier growing areas of the cognac region. Hennessy V.S displays a beautifully bright golden colour. The powerful bouquet is dominated by overtones of oak, giving way to reveal a delicate scent of hazelnuts. Smooth and floral, V.S combines the sweetness of red fruits with a hint of vanilla that lingers on the palate.
Cocktail of the Week
Cranberry Martini
- 1 cup Vodka
- 1/4 cup Dry Vermouth
- 1/2 cup Cranberry Juice
- 8 Cranberries, frozen
- 4 Lemon zest twists
Sunday, November 15, 2009
November 16th Weekly Selections
Wine of the Week
Pumpkin Bog
First introduced 2001 and it has quickly become a holiday favorite! It is a delightful rosé wine made from South Dakota grown pumpkins and tart red cranberries. Note: Spices have NOT been added. THIS SEASONAL WINE IS AVAILABLE ONLY FOR A LIMITED TIME.
Beer of the Week
Goose Island Oatmeal Stout
An aromatic blend of oats, chocolate and roast malts make up this classic English-Style Oatmeal Stout. A rich black over ruby hue and creamy tan head make this a memorable beer to behold.
Spirit of the Week
Evan Williams Kentucky Straight Bourbon Whiskey
"This medium-amber Bourbon has a deep vanilla nose with hints of dark berries and mint. The body is medium, leaning towards heavy, and the palate shows notes of oak, leather, vanilla, and as in the nose, some dark berries come into play here. The finish is medium. Best Buy. Rating 90." Wine Enthusiast Magazine
Cocktail of the Week
Bailey’s Fudge Sundae (serves about 6)
• Vanilla or Bailey’s Ice Cream
For the Fudge
• 6 oz. Evaporated Milk
• 2 Tbsp Bailey’s Irish Cream (can use Mint Chocolate or Caramel to add a hint of the mint or Caramel)
• 8 oz Good-quality plain chocolate
For Extra Toppings
• Add nuts and/or whipped cream
Directions
Pour the evaporated milk into a small bowl, then break the chocolate into small squares and add them to the milk. Place the bowl over a saucepan of barely simmering water and leave to melt, stirring from time to time. Don't let the bowl touch the water. After 10 minutes, it should look like a fudgey sauce. Allow to cool slightly, then add Baileys. Put three scoops of very firm, cold ice cream into each glass, followed by 3 dessertspoons of hot fudge sauce, followed by 1 dessert spoon of whipped cream. Sprinkle over some chopped nuts and serve immediately.
Pumpkin Bog
First introduced 2001 and it has quickly become a holiday favorite! It is a delightful rosé wine made from South Dakota grown pumpkins and tart red cranberries. Note: Spices have NOT been added. THIS SEASONAL WINE IS AVAILABLE ONLY FOR A LIMITED TIME.
Beer of the Week
Goose Island Oatmeal Stout
An aromatic blend of oats, chocolate and roast malts make up this classic English-Style Oatmeal Stout. A rich black over ruby hue and creamy tan head make this a memorable beer to behold.
Spirit of the Week
Evan Williams Kentucky Straight Bourbon Whiskey
"This medium-amber Bourbon has a deep vanilla nose with hints of dark berries and mint. The body is medium, leaning towards heavy, and the palate shows notes of oak, leather, vanilla, and as in the nose, some dark berries come into play here. The finish is medium. Best Buy. Rating 90." Wine Enthusiast Magazine
Cocktail of the Week
Bailey’s Fudge Sundae (serves about 6)
• Vanilla or Bailey’s Ice Cream
For the Fudge
• 6 oz. Evaporated Milk
• 2 Tbsp Bailey’s Irish Cream (can use Mint Chocolate or Caramel to add a hint of the mint or Caramel)
• 8 oz Good-quality plain chocolate
For Extra Toppings
• Add nuts and/or whipped cream
Directions
Pour the evaporated milk into a small bowl, then break the chocolate into small squares and add them to the milk. Place the bowl over a saucepan of barely simmering water and leave to melt, stirring from time to time. Don't let the bowl touch the water. After 10 minutes, it should look like a fudgey sauce. Allow to cool slightly, then add Baileys. Put three scoops of very firm, cold ice cream into each glass, followed by 3 dessertspoons of hot fudge sauce, followed by 1 dessert spoon of whipped cream. Sprinkle over some chopped nuts and serve immediately.
Holiday Wine & Food Paring
During the holiday season we often find ourselves planning gatherings, using our holiday dishes, making wonderful food and then stumped as to what kind of wine to serve.
I have some suggestions for you below. You might consider slipping the list in your pocketbook or wallet so it is handy next time you are in shopping at Hy-Vee.
Lynn’s Wine Pics
Beef
o Cline Cashmere
o Cono Sur Cabernet
o Sterling Vintners Merlot
o Beringer Founders Cabernet
o Red Diamond Merlot
o Manyana Tempranillo
o Yellow Tail Shiraz
Poultry
o LaCrema Pinot Noir
o Barefoot Pinot Noir
o Toasted Head Chardonnay
o Banrock Station Chardonnay
o St. Michelle Gewurztraminer
o Fetzer Gewurztraminer
Ham
o Cavit Pinot Noir
o Robert Mondavi Pirivate Select Pinot Noir
o Relax Riesling
o Forest Glen White Merlot
o J Lohr Gamay
o Beringer White Zinfandel
Desserts
o Rosenbluem Desiree
o Sutter Home Moscato
o Fonseca Bin #27 Port
o Martini & Rossi Asti
o Mionetto Rocecco
o Ballatore Gran Spumante
I have some suggestions for you below. You might consider slipping the list in your pocketbook or wallet so it is handy next time you are in shopping at Hy-Vee.
Lynn’s Wine Pics
Beef
o Cline Cashmere
o Cono Sur Cabernet
o Sterling Vintners Merlot
o Beringer Founders Cabernet
o Red Diamond Merlot
o Manyana Tempranillo
o Yellow Tail Shiraz
Poultry
o LaCrema Pinot Noir
o Barefoot Pinot Noir
o Toasted Head Chardonnay
o Banrock Station Chardonnay
o St. Michelle Gewurztraminer
o Fetzer Gewurztraminer
Ham
o Cavit Pinot Noir
o Robert Mondavi Pirivate Select Pinot Noir
o Relax Riesling
o Forest Glen White Merlot
o J Lohr Gamay
o Beringer White Zinfandel
Desserts
o Rosenbluem Desiree
o Sutter Home Moscato
o Fonseca Bin #27 Port
o Martini & Rossi Asti
o Mionetto Rocecco
o Ballatore Gran Spumante
November Wine of the Month
Champagne and Sparkling Wines
Contrary to popular belief, just because a wine has bubbles and is used for celebrating does not necessarily make it Champagne. The exception is if it is made in Champagne, France. Throughout the world effervescent wines are sparkling wines. Some countries even give it a special name. In Spain it is referred to as Cava and in Italy it is called Asti Spumante.
Grapes typically used in making sparkling wines are Chardonnay, Pinot Noir, and Chenin Blanc and they come in different styles. For instance, one style is Brut, which is the driest, it is crisp and citric. Spumante is sweet, fruity, and is preferred by many.
Champagne or sparkling wine is very food friendly, so celebrate your day, today.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Champagne & Sparkling wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
Contrary to popular belief, just because a wine has bubbles and is used for celebrating does not necessarily make it Champagne. The exception is if it is made in Champagne, France. Throughout the world effervescent wines are sparkling wines. Some countries even give it a special name. In Spain it is referred to as Cava and in Italy it is called Asti Spumante.
Grapes typically used in making sparkling wines are Chardonnay, Pinot Noir, and Chenin Blanc and they come in different styles. For instance, one style is Brut, which is the driest, it is crisp and citric. Spumante is sweet, fruity, and is preferred by many.
Champagne or sparkling wine is very food friendly, so celebrate your day, today.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Champagne & Sparkling wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
Tuesday, November 10, 2009
Wine Spectator Nov. 30th Issue Features
Michael Mina
Michael Mina's food is categorized as modern American cuisine, but he elevates the genre by juxtaposing unexpected but relatively simple elements. He's not afraid to introduce flavors of different cuisines on the same plate.
FREE Wine Charts:
Rhône Valley wines: A free chart offers an alphabetical list of all California Cabernet wines reviewed for the tasting report in this issue.
California Merlot wines: A free chart offers an alphabetical list of all Alsace wines reviewed for the tasting report in this issue.
Cover Story
Good Things Come in Trios - Drawn to the culinary world as a teenager, and happiest when he sees people enjoying his food, chef Michael Mina has built success on creative menus, fine wine and savvy partners
The Man in Mina’s Cellar - Wine director Rajat Parr’s distinctive lists reflect the unique personalities of the Mina Group’s 15 restaurants
Bringing Mina Home - Prepare a restaurant-caliber wine dinner in your kitchen
Features
Tasting Reports
Rhône Valley Alphabetical Listing
The Rhône Rises Again - The 2007 vintage propels the south to greatness, while the north continues its run of success
WineSpectator.com: More than 1000 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
WineSpectator.com: James Molesworth travels to the Rhône regularly and blogs about his vineyard visits and barrel-sample tastings to give you the inside track on the wines before they reach the market. Read about his most recent trip, from his first stops at a half-dozen Châteauneuf-du-Pape estates to his further explorations in the Northern and Southern Rhone.
The ABCs of the Southern Rhône Valley - A guide to the region’s diverse appellations
Merlot’s Mixed Message - Though quality is high overall, middle-range values are scarce among the 2005 and 2006 releases from California
WineSpectator.com: More than 165 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
California Merlot Alphabetical Listing
Wine
Entertaining with the Pros - Nine leading sommeliers answer holiday wine-matching questions
Grapevine
World
Wine Warehouse Arson Trial Begins
Northern Hemisphere Harvest Blogs
California Wildfire Report
Betts & Scholl Wine Brand Sold
WineSpectator.com: Keep up with breaking news as well as the people, places and happenings that wine lovers are talking about.
People
Q&A with chef Neela Paniz
“Paso Rap” Wins 2009 Wine Spectator Video Contest
WineSpectator.com: Bonus Video: The rhythmic take on friendly competition among vineyards on the east and west sides of Paso Robles has won Wine Spectator's third annual video contest.
NewsMakers: A Wine Wedding
Savvy Shopper
Savvy Shopper - Distinctive Rieslings and French and Iberian reds
Coffee
Bacchus broadens his range
Travel
Santa Fe in the Winter
Wine Auctions
California Syrah Cools Off at Auction
WineSpectator.com: Keep tabs on the auction market. Website members can check the latest auction highlights and track prices for more than 12,000 collectible wines in our Auction Price Database. Also available is a free calendar of upcoming auctions.
Cellars
Private Cellars - The collection of a lifetime
Departments
This Issue/Marvin R. Shanken
This Issue - Marvin R. Shanken
Columns
James Laube - Kosta Browne’s big payday
WineSpectator.com: In recent blog posts, James Laube discusses when good wines are mispriced, savors a 1961 Bordeaux and reflects on why California Syrah is still a tough sell.
Matt Kramer - A wine-related bucket list
James Suckling - Hong Kong wine auctions
Wine Talk
Wine Talk - Tennis star Amélie Mauresmo
The Buying Guide
Hy-Vee Wine Club Members show your membership card at the checkout to recieve a discounted price on Wine Spectator magazine.
Michael Mina's food is categorized as modern American cuisine, but he elevates the genre by juxtaposing unexpected but relatively simple elements. He's not afraid to introduce flavors of different cuisines on the same plate.
FREE Wine Charts:
Rhône Valley wines: A free chart offers an alphabetical list of all California Cabernet wines reviewed for the tasting report in this issue.
California Merlot wines: A free chart offers an alphabetical list of all Alsace wines reviewed for the tasting report in this issue.
Cover Story
Good Things Come in Trios - Drawn to the culinary world as a teenager, and happiest when he sees people enjoying his food, chef Michael Mina has built success on creative menus, fine wine and savvy partners
The Man in Mina’s Cellar - Wine director Rajat Parr’s distinctive lists reflect the unique personalities of the Mina Group’s 15 restaurants
Bringing Mina Home - Prepare a restaurant-caliber wine dinner in your kitchen
Features
Tasting Reports
Rhône Valley Alphabetical Listing
The Rhône Rises Again - The 2007 vintage propels the south to greatness, while the north continues its run of success
WineSpectator.com: More than 1000 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
WineSpectator.com: James Molesworth travels to the Rhône regularly and blogs about his vineyard visits and barrel-sample tastings to give you the inside track on the wines before they reach the market. Read about his most recent trip, from his first stops at a half-dozen Châteauneuf-du-Pape estates to his further explorations in the Northern and Southern Rhone.
The ABCs of the Southern Rhône Valley - A guide to the region’s diverse appellations
Merlot’s Mixed Message - Though quality is high overall, middle-range values are scarce among the 2005 and 2006 releases from California
WineSpectator.com: More than 165 wines were reviewed for this report. A free alphabetical list is available. WineSpectator.com members can access complete reviews for all the wines tasted using the online Wine Ratings search.
California Merlot Alphabetical Listing
Wine
Entertaining with the Pros - Nine leading sommeliers answer holiday wine-matching questions
Grapevine
World
Wine Warehouse Arson Trial Begins
Northern Hemisphere Harvest Blogs
California Wildfire Report
Betts & Scholl Wine Brand Sold
WineSpectator.com: Keep up with breaking news as well as the people, places and happenings that wine lovers are talking about.
People
Q&A with chef Neela Paniz
“Paso Rap” Wins 2009 Wine Spectator Video Contest
WineSpectator.com: Bonus Video: The rhythmic take on friendly competition among vineyards on the east and west sides of Paso Robles has won Wine Spectator's third annual video contest.
NewsMakers: A Wine Wedding
Savvy Shopper
Savvy Shopper - Distinctive Rieslings and French and Iberian reds
Coffee
Bacchus broadens his range
Travel
Santa Fe in the Winter
Wine Auctions
California Syrah Cools Off at Auction
WineSpectator.com: Keep tabs on the auction market. Website members can check the latest auction highlights and track prices for more than 12,000 collectible wines in our Auction Price Database. Also available is a free calendar of upcoming auctions.
Cellars
Private Cellars - The collection of a lifetime
Departments
This Issue/Marvin R. Shanken
This Issue - Marvin R. Shanken
Columns
James Laube - Kosta Browne’s big payday
WineSpectator.com: In recent blog posts, James Laube discusses when good wines are mispriced, savors a 1961 Bordeaux and reflects on why California Syrah is still a tough sell.
Matt Kramer - A wine-related bucket list
James Suckling - Hong Kong wine auctions
Wine Talk
Wine Talk - Tennis star Amélie Mauresmo
The Buying Guide
Hy-Vee Wine Club Members show your membership card at the checkout to recieve a discounted price on Wine Spectator magazine.
Monday, November 9, 2009
Does grape juice provide the same benefits as red wine?
This was a Question posted on Wine Spectator.com
Does grape juice provide the same health benefits as red wine?
Posted: September 2, 2009
Q. Does unfermented grape juice from red grapes contain the same beneficial compounds, such as resveratrol, as red wine? —Bob W.
A: R. Curtis Ellison, doctor and professor of medicine and public health at Boston University Medical School, responds: "Grapes, especially Concord red grapes, have many of the polyphenols present in red wine. Some studies have shown that large amounts of red grape juice decrease the stickiness of platelets [in the blood], which would lower the risk of cardiovascular disease. The effects of grape juice, however, are much less than those of red wine, as fermentation increases the beneficial effects. Further, much of the protection against heart disease from moderate drinking come from the alcohol itself. So, grape juice is good for you, but wine is better."
Have a question about wine and healthy living? E-mail Wine Spectator
Does grape juice provide the same health benefits as red wine?
Posted: September 2, 2009
Q. Does unfermented grape juice from red grapes contain the same beneficial compounds, such as resveratrol, as red wine? —Bob W.
A: R. Curtis Ellison, doctor and professor of medicine and public health at Boston University Medical School, responds: "Grapes, especially Concord red grapes, have many of the polyphenols present in red wine. Some studies have shown that large amounts of red grape juice decrease the stickiness of platelets [in the blood], which would lower the risk of cardiovascular disease. The effects of grape juice, however, are much less than those of red wine, as fermentation increases the beneficial effects. Further, much of the protection against heart disease from moderate drinking come from the alcohol itself. So, grape juice is good for you, but wine is better."
Have a question about wine and healthy living? E-mail Wine Spectator
November 9th Weekly Selections
Wine of the Week
Camelot Pinot Noir 2006
Produced from grapes grown in the heralded Languedoc–Roussillon region of southern France, Pinot Noir’s ancestral homeland, this silky red reveals a complex bouquet of spring flowers, raspberries, spiced plum, candied strawberry and truffles. Ultra-smooth on the palate with luscious fruit, velvety tannins and a rich, elegant finish, it’s delicious with grilled salmon, rosemary chicken, herb-marinated lamb chops, roast duck and mushroom pizza.
Beer of the Week
Shell Snowstorm
Brewed with copious amounts of Munich malt coupled with three different British crystal malts, and British Chocolate. Snowstorm is dark mahogany in color with a tan head and displays flavors reminiscent of dark fruit, licorice, and chocolate.
Spirit of the Week
Cruzan Estate Light Rum
Silver Medal winner in the 2007 San Francisco World Spirits Competition. The Cruzan Estate Light Rum is aged a minimum of two years on charred American oak casks. After the aging, though, the light rum goes thru a closely monitored filtration process that reduces color as well as oak and vanilla character. The additional aging and limited filtration brings out the full-bodied, smooth taste that makes Cruzan Estate Light to the delicate rum is really, really is. It has a natural chardonnay like hue and is delicate on the palate.
Cocktail of the Week
Arturo's Positano Winter Sunset By Stephen Phillips
Relax with this popular drink direct from sunny Italy. It's just right for a cold winter's night and may inspire dreams of a Mediterranean vacation.
• 1-1/2 oz. Malibu coconut-flavored rum
• 1-1/2 oz. white crème de cacao
• 1/2 oz. Tia Maria
• Warmed whipped cream (the canned variety works)
• Warm chocolate syrup
• Freshly baked chocolate chip cookie (the refrigerated-mix kind is fine)
Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.) Combine Malibu, crème de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
Camelot Pinot Noir 2006
Produced from grapes grown in the heralded Languedoc–Roussillon region of southern France, Pinot Noir’s ancestral homeland, this silky red reveals a complex bouquet of spring flowers, raspberries, spiced plum, candied strawberry and truffles. Ultra-smooth on the palate with luscious fruit, velvety tannins and a rich, elegant finish, it’s delicious with grilled salmon, rosemary chicken, herb-marinated lamb chops, roast duck and mushroom pizza.
Beer of the Week
Shell Snowstorm
Brewed with copious amounts of Munich malt coupled with three different British crystal malts, and British Chocolate. Snowstorm is dark mahogany in color with a tan head and displays flavors reminiscent of dark fruit, licorice, and chocolate.
Spirit of the Week
Cruzan Estate Light Rum
Silver Medal winner in the 2007 San Francisco World Spirits Competition. The Cruzan Estate Light Rum is aged a minimum of two years on charred American oak casks. After the aging, though, the light rum goes thru a closely monitored filtration process that reduces color as well as oak and vanilla character. The additional aging and limited filtration brings out the full-bodied, smooth taste that makes Cruzan Estate Light to the delicate rum is really, really is. It has a natural chardonnay like hue and is delicate on the palate.
Cocktail of the Week
Arturo's Positano Winter Sunset By Stephen Phillips
Relax with this popular drink direct from sunny Italy. It's just right for a cold winter's night and may inspire dreams of a Mediterranean vacation.
• 1-1/2 oz. Malibu coconut-flavored rum
• 1-1/2 oz. white crème de cacao
• 1/2 oz. Tia Maria
• Warmed whipped cream (the canned variety works)
• Warm chocolate syrup
• Freshly baked chocolate chip cookie (the refrigerated-mix kind is fine)
Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.) Combine Malibu, crème de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
Monday, November 2, 2009
November 2nd Weekly Selections
Wine of the Week
Red Diamond 2004 Shiraz
A juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier. Aromas of raspberry jam, leather and pepper, mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey. I thought this was easy to drink with a nice smooth finish...definately a taste of honey on the finish.
Beer of the Week
Goose Island Bourbon County Stout
Brewed in honor of the 1000th batch at the original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. A great cigar beer.
Spirit of the Week
Johnnie Walker Gold Label Scotch
Johnnie Walker Gold Label was blended to celebrate the first 100 years of the House of Walker in 1920. A well-kept secret, it’s only been available outside the company since the 1990s. It has a distinctly smooth, sweet and luxurious character, with a stylish elegance and refined quality. With its rich gold color and old-gold glints, it reveals a full, round, deep nose. There are notes of soft raisins and toffee, fresh malt and light cream – Gold Label is as enticing as it is sensuous. Its palate is rich and broad with full malt flavors and honeyed spices with almonds and marzipan, which leads to a distinctive creaminess. Cardhu™ provides strong yet smooth malt and oak flavors. Extra-mature grain whiskies deliver some of the lingering sweetness, while Clynelish™ from the northern Highlands is responsible for the unusual aromatic creaminess. The finish is multidimensional and satisfyingly long.
Cocktail of the Week
Positively Warm Apple Pie by Stephen Phillips
A slice of apple pie fresh from the oven is a quintessential fall treat. Prefer your dessert in liquid form? This Warm Apple Pie, made with apple cider, baking spices and an orange-flavored Italian liqueur called Tuaca, is the perfect after-dinner drink.
• 6 oz. apple cider (heated)
• 2 oz. Tuaca liqueur
• Whipped cream
• Pinch cinnamon and nutmeg
• 1 cinnamon stick
In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.
Red Diamond 2004 Shiraz
A juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier. Aromas of raspberry jam, leather and pepper, mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey. I thought this was easy to drink with a nice smooth finish...definately a taste of honey on the finish.
Beer of the Week
Goose Island Bourbon County Stout
Brewed in honor of the 1000th batch at the original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. A great cigar beer.
Spirit of the Week
Johnnie Walker Gold Label Scotch
Johnnie Walker Gold Label was blended to celebrate the first 100 years of the House of Walker in 1920. A well-kept secret, it’s only been available outside the company since the 1990s. It has a distinctly smooth, sweet and luxurious character, with a stylish elegance and refined quality. With its rich gold color and old-gold glints, it reveals a full, round, deep nose. There are notes of soft raisins and toffee, fresh malt and light cream – Gold Label is as enticing as it is sensuous. Its palate is rich and broad with full malt flavors and honeyed spices with almonds and marzipan, which leads to a distinctive creaminess. Cardhu™ provides strong yet smooth malt and oak flavors. Extra-mature grain whiskies deliver some of the lingering sweetness, while Clynelish™ from the northern Highlands is responsible for the unusual aromatic creaminess. The finish is multidimensional and satisfyingly long.
Cocktail of the Week
Positively Warm Apple Pie by Stephen Phillips
A slice of apple pie fresh from the oven is a quintessential fall treat. Prefer your dessert in liquid form? This Warm Apple Pie, made with apple cider, baking spices and an orange-flavored Italian liqueur called Tuaca, is the perfect after-dinner drink.
• 6 oz. apple cider (heated)
• 2 oz. Tuaca liqueur
• Whipped cream
• Pinch cinnamon and nutmeg
• 1 cinnamon stick
In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.
Monday, October 26, 2009
October 26th Weekly Selections
Wine of the week
Santa Rita 120 Sauvignon Blanc 2008
Winemaker's comments : Our 120 Sauvignon Blanc is crisp and refreshing. It has aromas and flavors of citrus fruits such as grapefruit and lemon peel that lend a fresh balance to the tropical fruit character and the typical herbal notes from the 2% of semillón in the blend. Vibrant, fresh, deep, and well-rounded on the palate. Excellent as an aperitif or with seafood. This wine has a fruity aroma, with a crisp, fruity with a nice acidity. Very light and easy to drink.
Beer of the week
Leinenkugel's Fireside Nut Brown
While the star of this holiday seasonal is the roasted malt character, the well-balanced flavor and brilliant amber tones give this a comforting approachability that you don’t experience in a traditional English-style nut browns. English two-row malts give this lager a maple aroma and pronounced chocolate, carmel and hazelnut top notes that dance around the palate before finishing gracefully. (Leinenkugel website) This beer was a big seller last year!
Spirit of the week
Jose Cuervo Black Medallion Tequila
This complex, flavorful anejo tequila is aged for twelve months in new charred oak barrels. The agave foundation is buried under aromas of oak extract, vanilla and dark caramel. The palate entry is concentrated and sweet, with no natural agave herbaceousness; the midpalate mirrors the manufactured sweetness of the entry. Finishes warm, woody and smoky-sweet. (Wine Enthusiast)
Cocktail of the week
Kahlua Black Cat
Santa Rita 120 Sauvignon Blanc 2008
Winemaker's comments : Our 120 Sauvignon Blanc is crisp and refreshing. It has aromas and flavors of citrus fruits such as grapefruit and lemon peel that lend a fresh balance to the tropical fruit character and the typical herbal notes from the 2% of semillón in the blend. Vibrant, fresh, deep, and well-rounded on the palate. Excellent as an aperitif or with seafood. This wine has a fruity aroma, with a crisp, fruity with a nice acidity. Very light and easy to drink.
Beer of the week
Leinenkugel's Fireside Nut Brown
While the star of this holiday seasonal is the roasted malt character, the well-balanced flavor and brilliant amber tones give this a comforting approachability that you don’t experience in a traditional English-style nut browns. English two-row malts give this lager a maple aroma and pronounced chocolate, carmel and hazelnut top notes that dance around the palate before finishing gracefully. (Leinenkugel website) This beer was a big seller last year!
Spirit of the week
Jose Cuervo Black Medallion Tequila
This complex, flavorful anejo tequila is aged for twelve months in new charred oak barrels. The agave foundation is buried under aromas of oak extract, vanilla and dark caramel. The palate entry is concentrated and sweet, with no natural agave herbaceousness; the midpalate mirrors the manufactured sweetness of the entry. Finishes warm, woody and smoky-sweet. (Wine Enthusiast)
Cocktail of the week
Kahlua Black Cat
- 1 oz Kahlua
- 2 1/2 oz Vanilla Vodka
- 1/4 oz Sambuca
- Espresso beans for ganrish
Simply D'Vine 2009 Top Ten Wines
The second annual Simply D’Vine food and wine-tasting event, held Friday night at the Avera Professional Pavilion in Yankton. The event, which drew more than 500 people, was a benefit for the Avera Sacred Heart Cancer Center. (Kelly Hertz/P&D)
This event had 78 different wines to taste, our top ten were chosen by reviewing the order forms.
This event had 78 different wines to taste, our top ten were chosen by reviewing the order forms.
- Michael David Vineyards 7 Deadly Zins
- Snoqualmie Vineyards Riesling
- Cono Sur Bicycle Cabernet
- Cline Cellars Cashmere
- J Lohr Estates Baymist Riesling
- J Lohr Estates Riverstone Chardonnay
- Gnarly Head Old Vines Zinfandel
- Cline Cellars Oakley 5 Reds
- J Lohr Wild Flower Valdique
- Kendall Jackson Estates Grand Reserve Cabernet
Sunday, October 18, 2009
October 19th Weekly Selections
Wine of the Week
Cypress Vineyards Cabernet Sauvignon 2007
Beer of the Week
Michelob AmberBock
This is a very drinkable beer from Anheuser-Bush, Inc. The Smoothness, deep-dark color and a roasted malt taste that finishes clean are the hallmarks of this distinctive brew. Brewed using 100-percent malt—including dark-roasted black and caramel malts and all-imported hops—Michelob AmberBock has a unique, rich amber color and smooth, full-bodied taste. This beer is part of the Hy-Vee Seasons Ad that runs until the Oct. 28th making it a great time to give it a try.
Spirit of the Week
Cruzan rum cream
Rum cream is made of fresh dairy cream and Cruzan aged Light Rum, giving a smooth, clean and aromatic cream rum liqueur. The taste is rich, but light, with caramel, vanilla and other flavors and is best served as a cordial, over ice or mixed in hot and cold drinks. I thought this was very smooth and similar to an Irish cream in flavor and texture.
Cocktail of the Week
Mali-boo Witches Brew
Cypress Vineyards Cabernet Sauvignon 2007
This wine is made by South Dakota native & SDSU alumnus Jerry Lohr of J. Lohr Winery in San Jose, California. The 2007 Cypress Vineyards Cabernet is a very dark purple in color with youthful red hues. The wine has an attractive mix of jammy red fruits, black cherries, black currants, violets and spicy cigar box oak aromas. The palate is very plump and rich with a mouthful of varietal Cabernet fruitiness from start to finish. A Cabernet serious enough for the connoisseur, yet quaffable for anyone who enjoys a good glass of red wine, the 2007 Cypress Vineyard Cabernet Sauvignon would be the perfect pairing for a roasted leg of lamb, or osso bucco. This wine should be enjoyed in its youth or cellared up to five years. My tasting notes: Med-bodied, with a smooth finish.
Michelob AmberBock
This is a very drinkable beer from Anheuser-Bush, Inc. The Smoothness, deep-dark color and a roasted malt taste that finishes clean are the hallmarks of this distinctive brew. Brewed using 100-percent malt—including dark-roasted black and caramel malts and all-imported hops—Michelob AmberBock has a unique, rich amber color and smooth, full-bodied taste. This beer is part of the Hy-Vee Seasons Ad that runs until the Oct. 28th making it a great time to give it a try.
Spirit of the Week
Cruzan rum cream
Rum cream is made of fresh dairy cream and Cruzan aged Light Rum, giving a smooth, clean and aromatic cream rum liqueur. The taste is rich, but light, with caramel, vanilla and other flavors and is best served as a cordial, over ice or mixed in hot and cold drinks. I thought this was very smooth and similar to an Irish cream in flavor and texture.
Mali-boo Witches Brew
- 1 ¼ oz Malibu Rum
- ¾ oz White crème de cacao
- ¼ oz Grapefruit juice
- ¾ oz Orange juice
Combine ingredients in a shaker filled with ice. Shake well and serve into martini glass, garnish with Halloween gummy worms.
Heartbreak grape on TV
I was watching Top Chef on Bravo this last week and the episode was about pinot noir and pork. Now I really enjoy pinot noir, so I was disappointed that we don’t carry any of the ones used for the show, but we do have a wide selection from some regions mentioned on the show. The episode featured wines from Oregon, France and California. Pinot noir is a very hard grape to grow and is often called the heartbreak grape. There are often broad differences in color, flavor, and aroma between the wines of one producer and another. Yet, regardless of where or how it is grown, pinot noir always expresses itself in terms of texture and perfume. In fact, pinot noirs are described, more than any other wine, in sensual terms from the remarkably supple, silky textures and erotically earth aromas, to the in your mouth flavors of warm baked cherries, plum, damp earth, mushrooms, cedar, cigars, chocolate and many other flavors. Pinot noir is lighter in body, color and less tannic most reds which leads to people assuming the flavors are feeble, great pinots are just the opposite they are a study in subtlety and nuance. At a glance most pinots are a light colored; earthy; truffle-scented, light-to-dark cherry fruit lifted by vibrant acidity & supported on silky yet firm tannins and rarely any noticeable oak and should be served around 61F. Pinot noir pairs well with beef, lamb, veal, pasta, poultry, pork & seafood. Now with Simply D’Vine this Friday, you will have a great opportunity to try some great wines from all over the world, including several pinot noirs.
Monday, October 12, 2009
October 12th Weekly Selections
Wine of the Week
O'Reillys Irish Cream
O’Reillys is a wine based Irish cream that has the velvety texture and taste of its spirit-based Irish cream cousin, but with a softer, smoother finish from the use of wine vs. whiskey. Very easy to drink and it is a little lower in alcohol at 13.9%. I am waiting for an e-mail back about if this product is gluten free. I will post a comment once I get the answer.
Beer of the Week
Guinness 250 Anniversary
This beer has a dark brown, nearly black body with laser-red highlights. Up top, two fingers of creamy, dusty-tan head that sticks around for a while and leaves good lacing on the way down. It is medium bodied with flavors of roasted malt with nutty, chocolaty and dark-fruity notes with a drying finish.
Spirit of the Week
Most Wanted Pioneer Whiskey
This is an American blended whiskey, made by Seth Fox on a farm northwest of Kansas City. Pioneer whiskey is distilled at a 80 proof, higher than other whiskeys, and then aged in a seasoned whiskey barrel to further the development of a smooth, light taste. Some people have referred to this as a "White Dog Whiskey" (an unaged whiskey) that has been lightly aged for a few months.
Cocktail of the Week
Blood Red Sangria
• 1 bottle (inexpensive) red wine
• 12 oz Club Soda
• 2 oz Cognac (Brandy)
• 3 Tbs. Warmed Honey
• 4 Sliced Figs
• 1/2 Cup Red or Black Grapes, halved
• 1/2 Cup Pitted Cherries (Can be frozen)
• Ice
Combine the fruit in a large glass bowl, adding the cognac and honey until the honey is dissolved. Pour in the wine and stir gently. Refrigerate for a minimum of two hours and maximum of overnight. When ready to serve, pour mixture into a glass pitcher. You can strain the fruit out if you like and use it as a garnish later. Add the club soda and stir gently. Pour into a wine glass that is filled with ice.
O'Reillys Irish Cream
O’Reillys is a wine based Irish cream that has the velvety texture and taste of its spirit-based Irish cream cousin, but with a softer, smoother finish from the use of wine vs. whiskey. Very easy to drink and it is a little lower in alcohol at 13.9%. I am waiting for an e-mail back about if this product is gluten free. I will post a comment once I get the answer.
Beer of the Week
Guinness 250 Anniversary
This beer has a dark brown, nearly black body with laser-red highlights. Up top, two fingers of creamy, dusty-tan head that sticks around for a while and leaves good lacing on the way down. It is medium bodied with flavors of roasted malt with nutty, chocolaty and dark-fruity notes with a drying finish.
Spirit of the Week
Most Wanted Pioneer Whiskey
This is an American blended whiskey, made by Seth Fox on a farm northwest of Kansas City. Pioneer whiskey is distilled at a 80 proof, higher than other whiskeys, and then aged in a seasoned whiskey barrel to further the development of a smooth, light taste. Some people have referred to this as a "White Dog Whiskey" (an unaged whiskey) that has been lightly aged for a few months.
Cocktail of the Week
Blood Red Sangria
• 1 bottle (inexpensive) red wine
• 12 oz Club Soda
• 2 oz Cognac (Brandy)
• 3 Tbs. Warmed Honey
• 4 Sliced Figs
• 1/2 Cup Red or Black Grapes, halved
• 1/2 Cup Pitted Cherries (Can be frozen)
• Ice
Combine the fruit in a large glass bowl, adding the cognac and honey until the honey is dissolved. Pour in the wine and stir gently. Refrigerate for a minimum of two hours and maximum of overnight. When ready to serve, pour mixture into a glass pitcher. You can strain the fruit out if you like and use it as a garnish later. Add the club soda and stir gently. Pour into a wine glass that is filled with ice.
Thursday, October 8, 2009
Congratulations to Jay Wilson!
Our staff here at the Yankton Hy-Vee would like to congratulate Jay Wilson, assistant vice president of wine and spirits at Hy-Vee corporate, for being selected one of six Market Watch Leaders of 2009 by Market Watch magazine.
The magazine article talks about Hy-Vee's formula for success. Highlights of the article include Hy-Vee's hands-off approach to managing. Hy-Vee was founded in 1930 and is one of the nation's fastest growing grocers with 225 grocery stores in Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota and Minnesota. Hy-Vee doesn't do any centralized buying, so that managers can mold their stores to their neighborhoods needs. Since there is no set corporate program Jay acts like an advisor to each store manager, by e-mailing new ideas and wine product information. His light authoriative touch has kept managers highly motivated and ensures that individual stores are merchandised to meet their specific customer needs. In 2006, Jay started an exciting and innovative online wine study program that is the result of a ground breaking educational collaboration between Hy-Vee, the Society of Wine Educators, and the E&J Gallo Winery. The program is intended to allow employees to increase their core wine knowledge and enhance job performance. After completing the online program (which is about 100 hours of study), employees become a Hy-Vee Certified Wine Specialist. The program also helps to prepare them to successfully pass the SWE's Certified Specialist of Wine (CSW) exam. Jay also started a program 10 years ago to help Hy-Vee build an array of wine and beer clubs. Today, some stores have 300 members or more. Our Yankton store has about 200 members, which receive a 15% discount on a case of wine and 10% off of the wine of the month. Members also receive discounts on wine tasting sponsored by the store and Wine Spectator magazine.
The magazine article talks about Hy-Vee's formula for success. Highlights of the article include Hy-Vee's hands-off approach to managing. Hy-Vee was founded in 1930 and is one of the nation's fastest growing grocers with 225 grocery stores in Iowa, Illinois, Missouri, Kansas, Nebraska, South Dakota and Minnesota. Hy-Vee doesn't do any centralized buying, so that managers can mold their stores to their neighborhoods needs. Since there is no set corporate program Jay acts like an advisor to each store manager, by e-mailing new ideas and wine product information. His light authoriative touch has kept managers highly motivated and ensures that individual stores are merchandised to meet their specific customer needs. In 2006, Jay started an exciting and innovative online wine study program that is the result of a ground breaking educational collaboration between Hy-Vee, the Society of Wine Educators, and the E&J Gallo Winery. The program is intended to allow employees to increase their core wine knowledge and enhance job performance. After completing the online program (which is about 100 hours of study), employees become a Hy-Vee Certified Wine Specialist. The program also helps to prepare them to successfully pass the SWE's Certified Specialist of Wine (CSW) exam. Jay also started a program 10 years ago to help Hy-Vee build an array of wine and beer clubs. Today, some stores have 300 members or more. Our Yankton store has about 200 members, which receive a 15% discount on a case of wine and 10% off of the wine of the month. Members also receive discounts on wine tasting sponsored by the store and Wine Spectator magazine.
Wednesday, October 7, 2009
Drink Beer or Wine, live longer
I ran across an article in Draft Magazine that talked about this study. A study by Dutch researchers suggests that beer can extend you life by as much as 2.5 years and wine can extend it by 5 yrs. The researchers cataloged the eating and drinking habits of 1,373 men for more than 40 years and found that men who had about 20 grams (0.7 ounces) of alcohol daily had 2.5 years added to their life expectancy at age 50, compared with those who didn’t drink at all. Check out bloomberg.com/apps/news to read the full article.
Monday, October 5, 2009
October Wine of the Month
German Wines
By Lynn Schieffer
The German passion for wine is paralleled by an equally strong passion for beer. So it might be easy to understand that Germany is considered one of the world’s top producers of elegant white wines.
The vineyards are at the northern most extreme of where grapes can ripen. The best vineyards are planted on the south-facing slopes to catch the light and warmth of every available sunbeam but yet the majorities are planted on the river valleys of the Rhine and Mosel. Although in a country as far north as Germany, the ripeness of grapes varies and affects the types of wines that are produced. With the short growing season the some of the grapes are left on the vine as long as possible where the ripe grapes freeze and that makes excellent eiswein. Hy-Vee Wine & Spirits has an eiswein called Nachtold Eiswein($23).
Present Your Regal Wine Club Card and Receive a 10% Discount on all German wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
By Lynn Schieffer
The German passion for wine is paralleled by an equally strong passion for beer. So it might be easy to understand that Germany is considered one of the world’s top producers of elegant white wines.
The vineyards are at the northern most extreme of where grapes can ripen. The best vineyards are planted on the south-facing slopes to catch the light and warmth of every available sunbeam but yet the majorities are planted on the river valleys of the Rhine and Mosel. Although in a country as far north as Germany, the ripeness of grapes varies and affects the types of wines that are produced. With the short growing season the some of the grapes are left on the vine as long as possible where the ripe grapes freeze and that makes excellent eiswein. Hy-Vee Wine & Spirits has an eiswein called Nachtold Eiswein($23).
Present Your Regal Wine Club Card and Receive a 10% Discount on all German wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
October 5th Weekly Selections
Wine of the Week
El Toro Flaco Sangria
This refreshing sweet Sangria from the heart of Spain is sure to be a hit at any festivities. Let the skinny bull be the talk of your next fiesta. Has a very fruity and light body. Very easy to drink with a smooth finish. I give it two thumbs up, would be great for a party something to satisfy everyone.
Beer of the Week
Woodchuck Granny Smith
Made from only Granny Smith apples, this one's a lot more tart and quite a bit tangier than an average Woodchuck. If you're a green apple sort of person, this could be your woodchuck. This cider is also Gluten-free. I've tried this last summer and it tastes nothing like a beer it really reminded me a regular apple cider.
Spirit of the Week
Old Mr Boston Blackberry Brandy
Very dark reddish-amber hue. Artificial, candied blackberry aromas with a spirity edge. A sweet, rounded entry leads to a medium-bodied palate. Made with all-natural fruit flavors. Made with all-natural fruit flavors. Check out the following website to see Blackberry Brandy Benefits www.associatedcontent.com/article/1239085/blackberry_brandy_benefits.html
Cocktail of the Week
Vampire Kiss
El Toro Flaco Sangria
This refreshing sweet Sangria from the heart of Spain is sure to be a hit at any festivities. Let the skinny bull be the talk of your next fiesta. Has a very fruity and light body. Very easy to drink with a smooth finish. I give it two thumbs up, would be great for a party something to satisfy everyone.
Beer of the Week
Woodchuck Granny Smith
Made from only Granny Smith apples, this one's a lot more tart and quite a bit tangier than an average Woodchuck. If you're a green apple sort of person, this could be your woodchuck. This cider is also Gluten-free. I've tried this last summer and it tastes nothing like a beer it really reminded me a regular apple cider.
Spirit of the Week
Old Mr Boston Blackberry Brandy
Very dark reddish-amber hue. Artificial, candied blackberry aromas with a spirity edge. A sweet, rounded entry leads to a medium-bodied palate. Made with all-natural fruit flavors. Made with all-natural fruit flavors. Check out the following website to see Blackberry Brandy Benefits www.associatedcontent.com/article/1239085/blackberry_brandy_benefits.html
Cocktail of the Week
Vampire Kiss
- 2 parts Malibu Passion Fruit Rum
- 1 part Tonic water
- Splash of Cranberry juice
Shake with ice, strain into a cocktail glass and garnish with seasonal fruit.
Thursday, October 1, 2009
Anti-Viral Abilities of Wine (Wine Spectator)
This article caught my eye, it talks about how red wine can help against virius like the common cold to H1N1.
Resveratrol Shows Anti-Viral Abilities Health News News & Features
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Resveratrol Shows Anti-Viral Abilities Health News News & Features
Shared via AddThis
Monday, September 28, 2009
September 28th Weekly Selections
Wine of the Week
Pink Slip
This wine is made right here in South Dakota at Prairie Berry Winery in Hill City. A cool blend of White Zinfandel and Catawba. It is a semi-dry blush wine that pairs remarkably well with a wide range of foods!
Beer of the Week
Bud Light Golden Wheat
Introducing Bud Light Golden Wheat, a more flavorful light beer for a refreshing alternative to the everyday. Bud Light Golden Wheat is the first light beer brewed with golden wheat and a hint of citrus, created specifically for smooth drinkability. The result is a surprisingly easy to drink full-flavored beer with 30% fewer calories than traditional wheat beers. At 4.1% alcohol and 118 calories, now there is no reason to sacrifice great flavor for a light beer. This Reminded me of a lighter version of Blue Moon, really easy to drink.
Spirit of the Week
New Amsterdam Gin
An American gin produced in Modesto, California. It is an interesting gin because it does not have the juniper base that most do, but at less than $20 a bottle it is a pleasant change of pace if you're on a budget. New Amsterdam works well in fruity drinks and is a nice bottle to have in stock every once in a while. I don't recommend this for the gin connoisseur, but for those who are fond of vodka, especially infused vodkas, it is a nice spirit. (About.com)
Cocktail of the Week
Quarterback Sack
Pink Slip
This wine is made right here in South Dakota at Prairie Berry Winery in Hill City. A cool blend of White Zinfandel and Catawba. It is a semi-dry blush wine that pairs remarkably well with a wide range of foods!
Beer of the Week
Bud Light Golden Wheat
Introducing Bud Light Golden Wheat, a more flavorful light beer for a refreshing alternative to the everyday. Bud Light Golden Wheat is the first light beer brewed with golden wheat and a hint of citrus, created specifically for smooth drinkability. The result is a surprisingly easy to drink full-flavored beer with 30% fewer calories than traditional wheat beers. At 4.1% alcohol and 118 calories, now there is no reason to sacrifice great flavor for a light beer. This Reminded me of a lighter version of Blue Moon, really easy to drink.
Spirit of the Week
New Amsterdam Gin
An American gin produced in Modesto, California. It is an interesting gin because it does not have the juniper base that most do, but at less than $20 a bottle it is a pleasant change of pace if you're on a budget. New Amsterdam works well in fruity drinks and is a nice bottle to have in stock every once in a while. I don't recommend this for the gin connoisseur, but for those who are fond of vodka, especially infused vodkas, it is a nice spirit. (About.com)
Cocktail of the Week
Quarterback Sack
- 2oz Gin
- 2oz Vodka
- 1oz Triple Sec
- 4oz Bloody Mary Mix
- Splash of Tonic Water
In a mixing glass half filled with ice combine all ingredients except tonic water. Strain into four shot glasses. Top with tonic water. (makes four 1 1/2 oz servings)
Football and Wine?
Autumn is fast approaching and that means football; the roar of the crowd as our team scores lifting a glass of Merlot in celebration. That’s right, football with wine! Okay, it is unusual to mix NFL or even NCAA with wine. But is that wrong? Why should beer drinkers be the only ones to indulge on Monday Nights?
Football foods like spicy hot wings and chili go great with a California Zinfandel or a French Syrah. A German Riesling also goes with hot wings providing a stunning contrast, giving a nice balance. Nachos go well with a sparkling wine and queso dip can be enhanced by Sauvignon Blanc or Riesling. Burgers and hotdogs go well with reds, like Cabs or Shiraz. Hearty sausage and brats go well with a Riesling, Gewurztraminer or a Pinot Grigio. Beaujolais fills the bill succulently for hearty fare like short ribs and steak. Pizza goes with a Zinfandel or Chianti & Rose' is delicious with cold cuts. What a list!
Now I don’t want to forget the beer fans. Boulevard Single Wide IPA & Bud Light Golden Wheat goes well with spicy foods, especially BBQ.
Football foods like spicy hot wings and chili go great with a California Zinfandel or a French Syrah. A German Riesling also goes with hot wings providing a stunning contrast, giving a nice balance. Nachos go well with a sparkling wine and queso dip can be enhanced by Sauvignon Blanc or Riesling. Burgers and hotdogs go well with reds, like Cabs or Shiraz. Hearty sausage and brats go well with a Riesling, Gewurztraminer or a Pinot Grigio. Beaujolais fills the bill succulently for hearty fare like short ribs and steak. Pizza goes with a Zinfandel or Chianti & Rose' is delicious with cold cuts. What a list!
Now I don’t want to forget the beer fans. Boulevard Single Wide IPA & Bud Light Golden Wheat goes well with spicy foods, especially BBQ.
Monday, September 21, 2009
September 21st Weekly Selections
Wine of the Week
Désirée Chocolate Dessert Wine
The blend of wine that combined the most intense and most chocolate characteristics is chosen and mixed with special liquid chocolate syrup (that is put together in Milwaukee, Wisconsin) that will coalesce with the blended wine to enhance the flavors of chocolate, coconut and vanilla in the wine that is already geared for being a great chocolate experience. The fortified wines that make up this blend are Zinfandel, Touriga Nacional and Syrah. Lynn and I tried this wine and we thought it had a wonderful Syrah nose and a thick milk chocolate feel and a lingering dark cherry finish. Very smooth. We give it two thumbs up! Would be perfect for Valentines day or Christmas.
Beer of the Week
Harvest Moon
This beer is brewer from early September through late November. The color is a copper-orange. It is made with the flavors of the vine-ripened pumpkin. Has a full-body and a smooth finish. It goes great with turkey, sweet potatoes and beef.
Spirit of the Week
Red Stag Whiskey
Red Stag by Jim Beam™ is a new innovation from Jim Beam. Through a unique, artisanal infusion process, natural black cherry flavors are slowly and carefully infused into fine, four-year-old Jim Beam Bourbon. The tasting notes are distinctively fruity, without disguising the familiar, rich nose of Jim Beam Bourbon. The corn sweetness and mellow oak taste of Red Stag is accented by a hint of black cherry for smoothness and balance.
Cocktail of the Week
Touchdown
Désirée Chocolate Dessert Wine
The blend of wine that combined the most intense and most chocolate characteristics is chosen and mixed with special liquid chocolate syrup (that is put together in Milwaukee, Wisconsin) that will coalesce with the blended wine to enhance the flavors of chocolate, coconut and vanilla in the wine that is already geared for being a great chocolate experience. The fortified wines that make up this blend are Zinfandel, Touriga Nacional and Syrah. Lynn and I tried this wine and we thought it had a wonderful Syrah nose and a thick milk chocolate feel and a lingering dark cherry finish. Very smooth. We give it two thumbs up! Would be perfect for Valentines day or Christmas.
Beer of the Week
Harvest Moon
This beer is brewer from early September through late November. The color is a copper-orange. It is made with the flavors of the vine-ripened pumpkin. Has a full-body and a smooth finish. It goes great with turkey, sweet potatoes and beef.
Spirit of the Week
Red Stag Whiskey
Red Stag by Jim Beam™ is a new innovation from Jim Beam. Through a unique, artisanal infusion process, natural black cherry flavors are slowly and carefully infused into fine, four-year-old Jim Beam Bourbon. The tasting notes are distinctively fruity, without disguising the familiar, rich nose of Jim Beam Bourbon. The corn sweetness and mellow oak taste of Red Stag is accented by a hint of black cherry for smoothness and balance.
Cocktail of the Week
Touchdown
- 4oz Bourbon
- 8oz lemonade
- 8oz iced tea (unsweetened)
Friday, September 18, 2009
Best Beer for Wine Lovers
Best Beers for Wine Lovers (June Issue Of Food & Wine Magazine)
Wine drinkers can find much to love in many styles of beer. Here, four top sommeliers share their suggestions. By Ray Isle
Thomas Carter Blue Hill at Stone Barns, Pocantico Hills, NY
If you like Sauvignon Blanc
Try a crisp wheat beer, such as Schneider & Sohn Edel-Weiss from Germany
Jeff Benjamin Vetri, Philadelphia
If you like Chardonnay
Try a floral farmhouse ale, such as Birrificio Italiano Fleurette from Italy
Juliette Pope Gramercy Tavern, NYC
If you like Pinot Noir
Try a fruity lambic, such as Cantillon Kriek from Belgium
Lisa Rongren The Herbfarm, Woodinville, WA
If you like Syrah
Try a smoky porter, such as Stone Smoked Porter from California
Wine drinkers can find much to love in many styles of beer. Here, four top sommeliers share their suggestions. By Ray Isle
Thomas Carter Blue Hill at Stone Barns, Pocantico Hills, NY
If you like Sauvignon Blanc
Try a crisp wheat beer, such as Schneider & Sohn Edel-Weiss from Germany
Jeff Benjamin Vetri, Philadelphia
If you like Chardonnay
Try a floral farmhouse ale, such as Birrificio Italiano Fleurette from Italy
Juliette Pope Gramercy Tavern, NYC
If you like Pinot Noir
Try a fruity lambic, such as Cantillon Kriek from Belgium
Lisa Rongren The Herbfarm, Woodinville, WA
If you like Syrah
Try a smoky porter, such as Stone Smoked Porter from California
Monday, September 14, 2009
Oktoberfest beer has arrived!
Whether you spell it Oktoberfest or Octoberfest there's one thing that's for sure, there's going to be some great beer. Oktoberfest Marzens offer something special, there's just no other lager out there that tastes quite like a good Marzen. Their rich complex malt flavors combined with extreme drinkability offer something special that no other seasonal beer does. This is a beer designed specifically for a celebration. We have a great selection of Oktoberfest beers, check these out:
- Schell Octoberfest
- Samuel Adams Octoberfest
- Beck’s Oktoberfest
- Jack’s Pumpkin Spice Ale
- Leinenkugel’s Oktoberfest
- Summit Oktoberfest
- New Belgium (Fat Tire) Hoptober
- Red Hook Late Harvest Ale
- Goose Island Harvest Ale
- Widmer Okto
September 14th Weekly Selections
Beer of the Week
Okto
The full body and malty flavor make Widmer Oktoberfest an ideal beverage for the Fall season. As the style dictates the hopping is delicate enough to allow the malty character to dominate, yet still provides a floral aroma and finish.goes well with grilled bratwurst, Burgers & other Hearty Fall Fare.
Spirit of the Week
Sailor Jerry Spiced Navy Rum
Notes: Considerably higher proof than Captain Morgan or Admiral Nelson (both are 70 proof or 35%), sourced from the Virgin Islands Appearance: Clear, gold colored, no sediment whatsoever. On swirling, it leaves a thin, but tenacious clear coat on the inside of the glass, then develops some droplets on the edge line.First Impression: Cherry, tobacco, vanilla, cloves, cinnamon, caramel. A lot going on here and fighting for attention. Caramel and cherry start to push to the fore after a bit. Taste: Dark fruits and spices. Heavy bodied with lots of cherry and caramel followed by other spices. Drinks: Stands up to almost every other ingredient you throw at it in a umbrella drink. More assertive than most spiced rums, in a ponderous way. Cigars: White Owl.
Final Thoughts: Frankly, I am not a flavored rum fan. I don't see the point. That being said, this is much better than a number of the other flavored rums out there I have had in the past. Also you are getting a higher proof for the same or less money than the ubiquitous Captain Morgan so we give it extra value points. Review by Chris Carlsson.
Wine of the Week
Kim Crawford Sauvignon Blanc 2008
Okto
The full body and malty flavor make Widmer Oktoberfest an ideal beverage for the Fall season. As the style dictates the hopping is delicate enough to allow the malty character to dominate, yet still provides a floral aroma and finish.goes well with grilled bratwurst, Burgers & other Hearty Fall Fare.
Spirit of the Week
Sailor Jerry Spiced Navy Rum
Notes: Considerably higher proof than Captain Morgan or Admiral Nelson (both are 70 proof or 35%), sourced from the Virgin Islands Appearance: Clear, gold colored, no sediment whatsoever. On swirling, it leaves a thin, but tenacious clear coat on the inside of the glass, then develops some droplets on the edge line.First Impression: Cherry, tobacco, vanilla, cloves, cinnamon, caramel. A lot going on here and fighting for attention. Caramel and cherry start to push to the fore after a bit. Taste: Dark fruits and spices. Heavy bodied with lots of cherry and caramel followed by other spices. Drinks: Stands up to almost every other ingredient you throw at it in a umbrella drink. More assertive than most spiced rums, in a ponderous way. Cigars: White Owl.
Final Thoughts: Frankly, I am not a flavored rum fan. I don't see the point. That being said, this is much better than a number of the other flavored rums out there I have had in the past. Also you are getting a higher proof for the same or less money than the ubiquitous Captain Morgan so we give it extra value points. Review by Chris Carlsson.
Wine of the Week
Kim Crawford Sauvignon Blanc 2008
#40 Wine Spectator Top 100 of 2008! Pale straw with touches of green. Delightful hints of tropical fruits are accented by aromas of citrus and the traditional New Zealand herbaceous notes. Ripe stone fruit, citrus and tropical flavors mingle with the soothing herbaceous notes. Nice acidity with a touch of sweet passion fruit add to the full, crisp finish. "Fragrant and complex, with a refreshing burst of lime, guava, grapefruit and grass flavors. Wet stone, passion fruit and oyster shell accents add interest, with bright acidity highlighting the vivid finish. Another outstanding Sauvignon from a perennial success. Drink now." 91 Points Wine Spectator
Cocktail of the Week (Over the next few weeks we will be posting Football themed cocktails)
First and Ten
- 3oz Gin
- 2oz of Each of the following juices: Orange, Pineapple, Grapefruit, Cranberry, Lemon and Lime.
- Dash of Grenadine
- Splash of club soda
- Float dark rum (gently pour down the back of a spoon so that it sits on top of the drink)
15 Rules for Great Wine and Food Pairings
This is a great article from the October issue of Food and Wine Magazine. Wine editor Ray Isle created an astoundingly comprehensive pairing primer for the world’s most important wines. Here, they expand on his guide by offering recipes of the best dishes to follow each simple pairing principle. Click on the link below to check it out.
15 Rules for Great Wine and Food Pairings Food & Wine
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15 Rules for Great Wine and Food Pairings Food & Wine
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Monday, September 7, 2009
September Wine of the Month
Gewurztraminers
The Gewürztraminer grape traces its origin back to the Italian Tyrol, believed to have grown near the village of Tramin or Termino in Northeast Italy, hence the name of traminer. Gewurz is German for “spice”. The vine is difficult to grow as the Gewürztraminer grape clusters ripen extra-ordinarily fast, making it difficult to build up flavor while preserving acid. This low-yielding grape ripens mid-season and does best in cooler climates. Gewürztraminer, often called gavurtz is a high alcohol, high extract, aromatic, white wine. It ranges from a pale to a deep golden color with flavors of lychees, grapefruit, roses, and sweet and bitter spices. It is often low in acidity. It is best drunk young. Gewürztraminer pairs well with a variety of foods like pork, poultry, seafood, fresh fruit, Munster cheese and mild cheddar. It also pairs well with fresh, fatty, wild game, or smoked salmon. Furthermore it is a great white wine to serve with the Thanksgiving or Christmas dinner, because it pairs wonderfully with the combination of spices in the foods served such as, turkey, ham, sweet potatoes, dressing, and pumpkin pie.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Gewurztraminer wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
The Gewürztraminer grape traces its origin back to the Italian Tyrol, believed to have grown near the village of Tramin or Termino in Northeast Italy, hence the name of traminer. Gewurz is German for “spice”. The vine is difficult to grow as the Gewürztraminer grape clusters ripen extra-ordinarily fast, making it difficult to build up flavor while preserving acid. This low-yielding grape ripens mid-season and does best in cooler climates. Gewürztraminer, often called gavurtz is a high alcohol, high extract, aromatic, white wine. It ranges from a pale to a deep golden color with flavors of lychees, grapefruit, roses, and sweet and bitter spices. It is often low in acidity. It is best drunk young. Gewürztraminer pairs well with a variety of foods like pork, poultry, seafood, fresh fruit, Munster cheese and mild cheddar. It also pairs well with fresh, fatty, wild game, or smoked salmon. Furthermore it is a great white wine to serve with the Thanksgiving or Christmas dinner, because it pairs wonderfully with the combination of spices in the foods served such as, turkey, ham, sweet potatoes, dressing, and pumpkin pie.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Gewurztraminer wines. Only available on non advertised wines. For More information about the Wine Club or how to join send an E-mail to hyveewineclub@gmail.com
September 7th Weekly Selections
Wine of the Week
Leaping Horse Chardonnay 2007
This light-bodied Chardonnay is refreshingly simple and easy to drink. Lovely tropical fruit aromas combined with apple and pear flavors make this wine really likable. It’s dry and crisp with the slightest hint of vanilla oak on the finish.
Beer of the Week
Samuel Adams Octoberfest
The first thing you notice when pouring a glass of this seasonal beer is the color. Samuel Adams® Octoberfest has a rich, deep golden amber hue which itself is reflective of the season. Samuel Adams® Octoberfest is a malt lover's dream, masterfully blending together five roasts of barley to create a delicious harmony of sweet flavors including caramel and toffee. The beer is kept from being overly sweet by the elegant bitterness imparted by the German Noble hops. Samuel Adams® Octoberfest provides a wonderful transition from the lighter beers of summer to the winter's heartier brews.
Spirit of the Week
George Dickel Cascade Hollow Whiskey
Nose: Corn and vanilla with a hint of spice. Very young whiskey with some older whiskey married.
Taste: Corn and vanilla with some pepper spice and wood and charcoal smoke. There is a little bite from a young whiskey but I suspect that there is more than half of this whiskey that is 5 or more years of age.
Finish: Surprisingly long and sweet. Some caramel and vanilla with a hint of wood.
Overall: This is not a bad dram of whiskey neat. It was probably designed to mix with coke or some other mixer, but it can be drank neat. I would not recommend it with water or over ice because then it would get thin and weak.
Cocktail of the Week
DICKEL TODDY
1 t fine grain sugar
2 cloves
Slice of lemon
Piece of cinnamon stick
1 1/2 ounces George Dickel Tennessee Whisky No. 12
Combine all in an Old Fashioned glass or mug. Add 1-2 ounces or more boiling water. Stir. Caution, boiling water tends to be very, very hot.
Leaping Horse Chardonnay 2007
This light-bodied Chardonnay is refreshingly simple and easy to drink. Lovely tropical fruit aromas combined with apple and pear flavors make this wine really likable. It’s dry and crisp with the slightest hint of vanilla oak on the finish.
Beer of the Week
Samuel Adams Octoberfest
The first thing you notice when pouring a glass of this seasonal beer is the color. Samuel Adams® Octoberfest has a rich, deep golden amber hue which itself is reflective of the season. Samuel Adams® Octoberfest is a malt lover's dream, masterfully blending together five roasts of barley to create a delicious harmony of sweet flavors including caramel and toffee. The beer is kept from being overly sweet by the elegant bitterness imparted by the German Noble hops. Samuel Adams® Octoberfest provides a wonderful transition from the lighter beers of summer to the winter's heartier brews.
Spirit of the Week
George Dickel Cascade Hollow Whiskey
Nose: Corn and vanilla with a hint of spice. Very young whiskey with some older whiskey married.
Taste: Corn and vanilla with some pepper spice and wood and charcoal smoke. There is a little bite from a young whiskey but I suspect that there is more than half of this whiskey that is 5 or more years of age.
Finish: Surprisingly long and sweet. Some caramel and vanilla with a hint of wood.
Overall: This is not a bad dram of whiskey neat. It was probably designed to mix with coke or some other mixer, but it can be drank neat. I would not recommend it with water or over ice because then it would get thin and weak.
Cocktail of the Week
DICKEL TODDY
1 t fine grain sugar
2 cloves
Slice of lemon
Piece of cinnamon stick
1 1/2 ounces George Dickel Tennessee Whisky No. 12
Combine all in an Old Fashioned glass or mug. Add 1-2 ounces or more boiling water. Stir. Caution, boiling water tends to be very, very hot.
Monday, August 31, 2009
August 30th Weekly Selections
Wine of the Week:
Little Black Dress Merlot
Classic and Timeless...If you're passionate about Merlot, make Little Black Dress your "go to" red. This wine is rich with aromas of ripe black cherry, cranberry, and warm herb, complemented by hints of vanilla and toasted oak. This medium-bodied Merlot can seduce even the most experienced of palates with its nice lingering finish. Wine Pairing: Excellent with meats or hearty foods.
Beer of the Week:
BACARDI SILVER Signature Sangria
Bacardi Silver Signature Sangria is a sensational update to a Spanish classic, blending together the natural flavors of tropical citrus and juicy red grapes in a way only BACARDI can deliver. At 6% ABV, it's a refreshing sophisticated taste that will be a sure winner.
Spirit of the Week:
Firefly Tea Vodka
Created in a small still on Wadmalow Island, South Carolina. Firefly became the world's first hand-crafted sweet tea vodka. Firefly is distilled four times, infused with tea grown on a plantation five miles from the distillery and blended with real Louisiana sugar cane. It tastes just like real sweet tea, but with an even sweeter kick.
Cocktail of the Week:
Peach Margarita (Owatonna, MN)
2 oz silver tequila (if you like it Smokey, use Mezcal tequila)
1 lime, juiced
1 1/2 oz Peach Schnapps
2 Peaches, sliced, save 2 slices garnish, and puree the rest
Fill blender with 3/4 of the way with ice. Add all ingredients and blend together and garnish half a slice of peach for each glass. Serves 4.
Little Black Dress Merlot
Classic and Timeless...If you're passionate about Merlot, make Little Black Dress your "go to" red. This wine is rich with aromas of ripe black cherry, cranberry, and warm herb, complemented by hints of vanilla and toasted oak. This medium-bodied Merlot can seduce even the most experienced of palates with its nice lingering finish. Wine Pairing: Excellent with meats or hearty foods.
Beer of the Week:
BACARDI SILVER Signature Sangria
Bacardi Silver Signature Sangria is a sensational update to a Spanish classic, blending together the natural flavors of tropical citrus and juicy red grapes in a way only BACARDI can deliver. At 6% ABV, it's a refreshing sophisticated taste that will be a sure winner.
Spirit of the Week:
Firefly Tea Vodka
Created in a small still on Wadmalow Island, South Carolina. Firefly became the world's first hand-crafted sweet tea vodka. Firefly is distilled four times, infused with tea grown on a plantation five miles from the distillery and blended with real Louisiana sugar cane. It tastes just like real sweet tea, but with an even sweeter kick.
Cocktail of the Week:
Peach Margarita (Owatonna, MN)
2 oz silver tequila (if you like it Smokey, use Mezcal tequila)
1 lime, juiced
1 1/2 oz Peach Schnapps
2 Peaches, sliced, save 2 slices garnish, and puree the rest
Fill blender with 3/4 of the way with ice. Add all ingredients and blend together and garnish half a slice of peach for each glass. Serves 4.
Recipes from Hy-Vee Land
Fuzzy Navel (from Yalun Tsai, Des Moines IA)
Rogers recipe for Salmon
Take your fillet and rub a tablespoon of fresh lemon juice on it. Then take a 1/2 teaspoon minced garlic and rub it on. Let is set for about 20 minutes. Preheat your oven to 350. When you put the fillet in the oven take a 1/4 cup of brown sugar and mound it on top. Let bake for about 20 to 30 minutes. While the salmon is baking make Orange rice. Follow the instate rice instructions only use orange juice instead of water.
Steak Marinade for the Grill
Smirnoff White Grape Cosmo (from Owatonna MN)
- 2 oz Peach Schnapps
- 6 oz fresh Orange Juice
- 2 oz Vodka
- Garnish with an Orange Peel
- 1 1/2 cups. fresh peeled Mandarin oranges, chopped
- 1/4 cup red bell pepper, diced
- 2 tablespoons scallions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons Absolut mandarin orange vodka
- 2 teaspoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- Salt & pepper to taste
Rogers recipe for Salmon
Take your fillet and rub a tablespoon of fresh lemon juice on it. Then take a 1/2 teaspoon minced garlic and rub it on. Let is set for about 20 minutes. Preheat your oven to 350. When you put the fillet in the oven take a 1/4 cup of brown sugar and mound it on top. Let bake for about 20 to 30 minutes. While the salmon is baking make Orange rice. Follow the instate rice instructions only use orange juice instead of water.
Steak Marinade for the Grill
- 2 cups tomato juice or V8
- 1/4 cup Svedka Vodka
- 2 tablespoons lime juice
- 4 tablespoons Worcestershire Sauce
- 1 tablespoon Horseradish
- 1 -2 teaspoons Tabasco Sauce
- 1/2 teaspoon Celery Salt
- 1/2 teaspoon Black Pepper
Smirnoff White Grape Cosmo (from Owatonna MN)
- 3 oz Smirnoff White Grape Vodka
- 1/2 oz Triple Se
- 4oz Cranberry Juice
- 2oz Lemon-Lime Soda
- 2 Squeezed Lemon Wedges
- Garnish with Frozen Grapes
Wine and TV
This month Oprah Magazine had their top 4 picks for boxed wines. We carry 2 of these the Black Box wines and the Bandit wines. Bandit Cab was also picked by food and wine magazine as one of the 5 best beach wines.
We also carry two of Rosemount Estate wines from Australia. These wines are being featured on the 2009 season of Hell's Kitchen on Fox, staring Chef Gordon Ramsey.
Visit the rosemountestateus.com/#/ramsays_rules for food paring and recipes from Chef Ramsey.
We also carry two of Rosemount Estate wines from Australia. These wines are being featured on the 2009 season of Hell's Kitchen on Fox, staring Chef Gordon Ramsey.
Visit the rosemountestateus.com/#/ramsays_rules for food paring and recipes from Chef Ramsey.
Thursday, August 27, 2009
Hy-Vee Wine of the Month (August)
Australian Wines
Australians generally have soft tannins and are easy to drink which makes them a great wine of the month to introduce to a novice wine drinker. A lot of people enjoy this wine because of its graceful, polished finish and affordability. The Australians are very good at blending wines, making it seem like the wine is rounder and smoother on the finish.
Take advantage of the great values that the Australian wines give us. The drought “down under” will eventually affect the wine supply, leading to higher prices and less availability.
Australian wines with great wine ratings
· Yellow Tail Chardonnay 2007 “85 rating”
· Yellow Tail Shiraz-Grenache 2007 “86 rating”
· Penfolds Shiraz Bin 28 2005 “88 rating”
· Two Hands Shiraz Angels Share 2007 “92 rating” This wine was also in the top 100 wines of 2008 by Wine Spectator Magazine.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Australian wines on non advertised wines.
August The Last Month For the Black Bag Wine Offer!
Bring in your Hy-Vee 6 bottle Black Bag, check out at the Wine & Spirits, and mention this offer to our clerk to receive a 15% discount on non advertised wines you are purchasing. This offer is good for Regal Wine Club Members only through August 31. Stop in and pick up your favorites today to restock your wine rack
For Information on How to Join our wine club. E-mail us at hyveewineclub@gmail.com.
Australians generally have soft tannins and are easy to drink which makes them a great wine of the month to introduce to a novice wine drinker. A lot of people enjoy this wine because of its graceful, polished finish and affordability. The Australians are very good at blending wines, making it seem like the wine is rounder and smoother on the finish.
Take advantage of the great values that the Australian wines give us. The drought “down under” will eventually affect the wine supply, leading to higher prices and less availability.
Australian wines with great wine ratings
· Yellow Tail Chardonnay 2007 “85 rating”
· Yellow Tail Shiraz-Grenache 2007 “86 rating”
· Penfolds Shiraz Bin 28 2005 “88 rating”
· Two Hands Shiraz Angels Share 2007 “92 rating” This wine was also in the top 100 wines of 2008 by Wine Spectator Magazine.
Present Your Regal Wine Club Card and Receive a 10% Discount on all Australian wines on non advertised wines.
August The Last Month For the Black Bag Wine Offer!
Bring in your Hy-Vee 6 bottle Black Bag, check out at the Wine & Spirits, and mention this offer to our clerk to receive a 15% discount on non advertised wines you are purchasing. This offer is good for Regal Wine Club Members only through August 31. Stop in and pick up your favorites today to restock your wine rack
For Information on How to Join our wine club. E-mail us at hyveewineclub@gmail.com.
New to Hy-Vee
Tommyknocker Brewing Company from Idaho Springs, CO
What is a Tommyknocker? Tommyknockers are small elf-like creatures who lived in the cracks and crevices of mines. These creatures were rarely seen, but often heard singing and working. There were two types of Tommyknockers. The friendly ones who knocked-knocked on the walls to show where the riches ore veins could be found and the mischievous ones who blew out candles and lamps. There are many tales of these creatures saving the lives of miners. Today the ledge continues with quality handcrafted lagers and ales, honoring the tales and superstition of Tommyknockers in Clear Creek County.
Jack Whacker Wheat Ale
An American-style wheat ale brewed with 30% malted wheat and 2 row barley. Low hopping rates allow the refreshing aroma and citrus flavor of a late addition of lemon grass to dominate. This unfiltered beer retains all of its protein, flavor, and some of its yeast, resulting in a traditionally cloudy appearance. 2000 North American Brewers Asc. Gold Medal
Maple Nut Brown Ale
Commercial Description:A delicate amount of Maple syrup is added to each barrel of our award winning Maple Nut Brown Ale to impart roasted sweetness. This addition balances the nut flavor produced by Munich caramel and chocolate malts used in the brewhouse, producing a drinkable dark amber ale with a relatively low alcohol content. 2000 World Beer Cup Gold Medal & 1996 Great American Beer Festival Bronze Medal Winner
Pick Axe Pale Ale
Commercial Description:A classic English Pale Ale dominated by pleasant hop bitterness and aroma. Dry hops impart unique aromas and flavors that add to the complexity of this ale. Our Pick Axe uses a blend of hopping: British Columbia Bramling, Czech Saaz, and British East Kent Goldings which melds into an award winning flavor. 1997 & 2000 Great American Beer Festival Silver Medal Winner
What is a Tommyknocker? Tommyknockers are small elf-like creatures who lived in the cracks and crevices of mines. These creatures were rarely seen, but often heard singing and working. There were two types of Tommyknockers. The friendly ones who knocked-knocked on the walls to show where the riches ore veins could be found and the mischievous ones who blew out candles and lamps. There are many tales of these creatures saving the lives of miners. Today the ledge continues with quality handcrafted lagers and ales, honoring the tales and superstition of Tommyknockers in Clear Creek County.
Jack Whacker Wheat Ale
An American-style wheat ale brewed with 30% malted wheat and 2 row barley. Low hopping rates allow the refreshing aroma and citrus flavor of a late addition of lemon grass to dominate. This unfiltered beer retains all of its protein, flavor, and some of its yeast, resulting in a traditionally cloudy appearance. 2000 North American Brewers Asc. Gold Medal
Maple Nut Brown Ale
Commercial Description:A delicate amount of Maple syrup is added to each barrel of our award winning Maple Nut Brown Ale to impart roasted sweetness. This addition balances the nut flavor produced by Munich caramel and chocolate malts used in the brewhouse, producing a drinkable dark amber ale with a relatively low alcohol content. 2000 World Beer Cup Gold Medal & 1996 Great American Beer Festival Bronze Medal Winner
Pick Axe Pale Ale
Commercial Description:A classic English Pale Ale dominated by pleasant hop bitterness and aroma. Dry hops impart unique aromas and flavors that add to the complexity of this ale. Our Pick Axe uses a blend of hopping: British Columbia Bramling, Czech Saaz, and British East Kent Goldings which melds into an award winning flavor. 1997 & 2000 Great American Beer Festival Silver Medal Winner
Celebrate Yankton Riverboat Days 2009 Mardi Gras theme in style.
New Orleans Cocktails for Mardi Gras
Looking for a little Carnival tipple? Consider these cocktails by Jolène M. Bouchon
New Orleans is said to be the home of the first cocktail. During Carnival season, it's ground zero for boozers—alcohol is served morning, noon, and night. The following adult beverages were all invented in the Big Easy. Try one to add a touch of authenticity to your Mardi Gras party.
Sazerac
Here's what we're talking about when we refer to "the first cocktail." In the early 1800s, pharmacist Antoine Peychaud invented a brand of bitters to soothe rotten stomachs. Then he invented a drink for the bitters. Voilà, cocktails.
Ingredients
2 teaspoons Absinthe
1 cup bourbon
1/2 teaspoon Peychaud's bitters or Angostura bitters
4 teaspoons simple syrup
lemon twist
Preparation
Swirl 1/2 teaspoon Absinthe in each of 4 Martini glasses to coat inside of glasses.
Fill cocktail shaker with ice; add bourbon, bitters, simple syrup, and lemon twist. Shake well; strain into glasses. yield: Makes 4 drinks
Ramos Gin Fizz
This gin drink tastes like a floral bouquet, thanks to the addition of orange flower water.
This drink was featured as a Cocktail of the Month.
Ingredients
1 1/2 ounces gin (such as Taaka or Tanqueray)
1 tablespoon simple syrup
2 ounces half-and-half
1 egg white
1/8 teaspoon vanilla extract
1/2 ounce orange flower water (substitute 6 to 12 drops orange oil OR 4 to 6 oz orange liqueur such as Triple Sec)
1 ounce lemon-lime soda
Orange wedge, for garnish
Preparation
In bottom part of cocktail shaker, combine first 6 ingredients. Blend with stick or immersion blender for 30 seconds. Partly fill highball or old-fashioned glass with three or four large ice cubes. Pour in drink. Top with soda. Garnish with orange wedge. yield: Serves 1
Absinthe
Death in the Afternoon
What could be more decadent than absinthe and Champagne? Absinthe and Champagne and oysters. Death in the Afternoon is not only the name of a Hemingway book, it's also the author's name of a drink he contributed to a book of celebrity cocktail recipes in 1935. His instructions are: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." I heartily recommend drinking less than five of these, and you may also try pouring the absinthe on top instead; some brands of absinthe will float for a time on the Champagne, and this makes a nifty visual.
Southern Comfort
Southern Comfort's not just a brand of booze in New Orleans; it's a way of life. Try it on the rocks or in a Southern Comfort Champagne Cocktail.
Ingredients
1 ounce Southern Comfort
Dash Angostura bitters
4 ounces chilled champagne
Twist lemon peel
Preparation
Pour the Southern Comfort into a champagne glass, add bitters and champagne and garnish with the lemon peel. Alternatively, you may use either brandy (omitting the Angostura bitters and substituting an orange peel), or cognac (adding an additional dash or two of Angostura bitters and omitting the lemon peel). yield: Serves 1
Hurricane
Post-Katrina, the only welcome storms are the ones in our heads. Watch out for this fruity, gale-force rum concoction—more than one, and you'll need to declare yourself a national disaster.
Ingredients
1 ounce light rum
1 ounce dark rum
1 tablespoon passion fruit syrup (substitute a tablespoon of passion fruit sorbet and grenadine.)
Juice of 1/2 lime
1 teaspoon superfine sugar, or to taste
Ice cubes
Preparation
Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.
Looking for a little Carnival tipple? Consider these cocktails by Jolène M. Bouchon
New Orleans is said to be the home of the first cocktail. During Carnival season, it's ground zero for boozers—alcohol is served morning, noon, and night. The following adult beverages were all invented in the Big Easy. Try one to add a touch of authenticity to your Mardi Gras party.
Sazerac
Here's what we're talking about when we refer to "the first cocktail." In the early 1800s, pharmacist Antoine Peychaud invented a brand of bitters to soothe rotten stomachs. Then he invented a drink for the bitters. Voilà, cocktails.
Ingredients
2 teaspoons Absinthe
1 cup bourbon
1/2 teaspoon Peychaud's bitters or Angostura bitters
4 teaspoons simple syrup
lemon twist
Preparation
Swirl 1/2 teaspoon Absinthe in each of 4 Martini glasses to coat inside of glasses.
Fill cocktail shaker with ice; add bourbon, bitters, simple syrup, and lemon twist. Shake well; strain into glasses. yield: Makes 4 drinks
Ramos Gin Fizz
This gin drink tastes like a floral bouquet, thanks to the addition of orange flower water.
This drink was featured as a Cocktail of the Month.
Ingredients
1 1/2 ounces gin (such as Taaka or Tanqueray)
1 tablespoon simple syrup
2 ounces half-and-half
1 egg white
1/8 teaspoon vanilla extract
1/2 ounce orange flower water (substitute 6 to 12 drops orange oil OR 4 to 6 oz orange liqueur such as Triple Sec)
1 ounce lemon-lime soda
Orange wedge, for garnish
Preparation
In bottom part of cocktail shaker, combine first 6 ingredients. Blend with stick or immersion blender for 30 seconds. Partly fill highball or old-fashioned glass with three or four large ice cubes. Pour in drink. Top with soda. Garnish with orange wedge. yield: Serves 1
Absinthe
Death in the Afternoon
What could be more decadent than absinthe and Champagne? Absinthe and Champagne and oysters. Death in the Afternoon is not only the name of a Hemingway book, it's also the author's name of a drink he contributed to a book of celebrity cocktail recipes in 1935. His instructions are: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." I heartily recommend drinking less than five of these, and you may also try pouring the absinthe on top instead; some brands of absinthe will float for a time on the Champagne, and this makes a nifty visual.
Southern Comfort
Southern Comfort's not just a brand of booze in New Orleans; it's a way of life. Try it on the rocks or in a Southern Comfort Champagne Cocktail.
Ingredients
1 ounce Southern Comfort
Dash Angostura bitters
4 ounces chilled champagne
Twist lemon peel
Preparation
Pour the Southern Comfort into a champagne glass, add bitters and champagne and garnish with the lemon peel. Alternatively, you may use either brandy (omitting the Angostura bitters and substituting an orange peel), or cognac (adding an additional dash or two of Angostura bitters and omitting the lemon peel). yield: Serves 1
Hurricane
Post-Katrina, the only welcome storms are the ones in our heads. Watch out for this fruity, gale-force rum concoction—more than one, and you'll need to declare yourself a national disaster.
Ingredients
1 ounce light rum
1 ounce dark rum
1 tablespoon passion fruit syrup (substitute a tablespoon of passion fruit sorbet and grenadine.)
Juice of 1/2 lime
1 teaspoon superfine sugar, or to taste
Ice cubes
Preparation
Mix all ingredients except ice in shaker. Stir to dissolve sugar. Add ice cubes, shake well, and strain mixture into a cocktail glass.
Monday, August 24, 2009
August 24th Weekly Selections
This weeks features are:
Wine of the Week: Southern Hemishere Gold Vin Gris 2006
Beer of the Week: Fat Tire Skinny Dip
Spirit of the Week: 360 Vodka
Cocktail of the Week: Strawberry Mojito
Wine of the Week
Southern Hemishere Gold Vin Gris 2006
This stunner is the latest project from Jayson Woodbridge and the team at Hundred Acre. A seductive sister to GOLD, (a Top White of the Year and a runaway hit), which is Jayson’s quixotic quest to bring the freshest white wine possible to the marketplace. The bottle itself is admittedly stunning to behold (each bottle contains flakes of 24k shimmering Gold which serves to foreshadow the brilliance of the wine on the palate), but consider the heart of the matter. Light and quite pure, it’s the result of extracting the juice of a top-quality Napa Valley Cabernet (the juice is of course bled off before skin contact), blended with Chardonnay, Gewurztraminer, and Viognier fermented and aged in two-year-old Hundred Acre Cabernet barrels for a short 2 month period. Off-dry, great fruit, delicious and romantic!
Beer of the Week
Fat Tire Skinny Dip
New Belgium’s Skinny Dip started out as a challenge from founder Jeff to brewmaster, Peter Bouckaert. Jeff was looking for a full-bodied, highly drinkable beer for after workouts - something a little lighter than the rest of the portfolio. Peter, a Belgian, responded: “Only in America would I be asked to brew a beer with no calories and less alcohol.” The challenge was to give the beer body and complexity not usually found in beers at the lighter end of the spectrum. Cascade hops frolic with a hint of lime leaf, making Skinny Dip a bright, refreshing splash for the summer season. This is a Seasonal beer and will soon be done for the year, so hurry on in a grab one today.
Spirit of the Week
360 Vodka
It is the Eco-friendly attitude that 360 Vodka has adopted that is sure to set it apart from it's competition, but the liquor is not all about the ecologically sound production, bottling and marketing, the vodkaitself is really good. Essentially, 360 Vodka has hit a niche where you can get a great tasting, every day, super-premium vodka and contribute to the care of the environment. Tasting Notes: 360 Vodka has a fascinatingly clean flavor that reflects its brand's green identity. The nose is light and fruity with a clean lavender while the palate is warm and earthy with a ever-so-slight caramel undertone. The finish is long and strong with an uplifting kick. This also has a great $10 mail-in rebate with the purchase of one 750 ml bottle going on right Now!
Cocktail of the Week
Strawberry Mojito (From Yalun Tsai, Hy-Vee Inc.)
Wine of the Week: Southern Hemishere Gold Vin Gris 2006
Beer of the Week: Fat Tire Skinny Dip
Spirit of the Week: 360 Vodka
Cocktail of the Week: Strawberry Mojito
Wine of the Week
Southern Hemishere Gold Vin Gris 2006
This stunner is the latest project from Jayson Woodbridge and the team at Hundred Acre. A seductive sister to GOLD, (a Top White of the Year and a runaway hit), which is Jayson’s quixotic quest to bring the freshest white wine possible to the marketplace. The bottle itself is admittedly stunning to behold (each bottle contains flakes of 24k shimmering Gold which serves to foreshadow the brilliance of the wine on the palate), but consider the heart of the matter. Light and quite pure, it’s the result of extracting the juice of a top-quality Napa Valley Cabernet (the juice is of course bled off before skin contact), blended with Chardonnay, Gewurztraminer, and Viognier fermented and aged in two-year-old Hundred Acre Cabernet barrels for a short 2 month period. Off-dry, great fruit, delicious and romantic!
Beer of the Week
Fat Tire Skinny Dip
New Belgium’s Skinny Dip started out as a challenge from founder Jeff to brewmaster, Peter Bouckaert. Jeff was looking for a full-bodied, highly drinkable beer for after workouts - something a little lighter than the rest of the portfolio. Peter, a Belgian, responded: “Only in America would I be asked to brew a beer with no calories and less alcohol.” The challenge was to give the beer body and complexity not usually found in beers at the lighter end of the spectrum. Cascade hops frolic with a hint of lime leaf, making Skinny Dip a bright, refreshing splash for the summer season. This is a Seasonal beer and will soon be done for the year, so hurry on in a grab one today.
Spirit of the Week
360 Vodka
It is the Eco-friendly attitude that 360 Vodka has adopted that is sure to set it apart from it's competition, but the liquor is not all about the ecologically sound production, bottling and marketing, the vodkaitself is really good. Essentially, 360 Vodka has hit a niche where you can get a great tasting, every day, super-premium vodka and contribute to the care of the environment. Tasting Notes: 360 Vodka has a fascinatingly clean flavor that reflects its brand's green identity. The nose is light and fruity with a clean lavender while the palate is warm and earthy with a ever-so-slight caramel undertone. The finish is long and strong with an uplifting kick. This also has a great $10 mail-in rebate with the purchase of one 750 ml bottle going on right Now!
Cocktail of the Week
Strawberry Mojito (From Yalun Tsai, Hy-Vee Inc.)
- 4 strawberries, sliced
- 9 mint leaves
- 1/2 oz fresh lime juice
- 1/2 oz simple syrup
- 2 1/2 oz Tommy Bahama White Sands
Monday, August 17, 2009
August 17th Weekly Selections
This weeks feartures are:
Wine of the Week: HobNob Pinot Noir 2007
Beer of the Week: Tommyknocker Trail Mix
Spirit of the Week: Angostura Bitters
Cocktail of the Week: A Piece of Cake
Wine of the Week
HobNob Pinot Noir 2007
An elegant combination of handpicked and machine harvested grapes taken at their optimal flavor ripeness, then cold soaked, and put through a temperature controlled fermentation process to ensure maximum quality and fruit extraction. After undergoing malolactic fermentation, the wine begins four essential months of aging in stainless steel tanks enhanced with the addition of wood chips; a dark, luscious infusion is formed. HobNob wines are approachable, inspirational, contemporary, sophisticated yet casual, fun and clever. The name implies getting together, socializing, and even the clinking of glasses, drinking together. The wine maker is George Duboeuf, in the wine region Languedoc-Roussillon in France.
Beer of the Week
Tommyknocker Trail Mix
There is a small brewer and soda maker that hides up the I-70 corridor at Idaho Springs, Colorado called the Tommyknocker Brewery. Their beers and soft drinks are easily identified by the clever little cartoon miners on their labels. The reason I chose Tommyknocker beers to sample was very simple - they put out a fantastic 6-pack sampler called their "Trail Mix" with 6 different beers. It's like being right at their tap room without leaving home. The 6 different beers from this sampler. These beers include Tommyknocker's: Jack Whacker Wheat Ale, Pick Axe Pale Ale, Alpine Glacier Lager, Butt Head Dopplebock Lager, Ornery Amber and their Maple Nut Brown Ale. Most of these beers have won medals in major competitions over the last several years.
Spirit of the Week
Angostura Bitters
ANGOSTURA® aromatic bitters is a highly concentrated food and beverage flavouring. Made from a secret formula, it is a unique blend of natural herbs and spices which is used to flavour a wide variety of foods and drinks. The "secret" was developed in 1824 by Dr. J.G.B. Siegert, a Surgeon General in Simon Bolivar's army in Venezuela. He used his aromatic bitters to improve appetite and digestive well-being of the soldiers. The word "Angostura" came from the town of that name in Venezuela where Dr. Siegert was based. Angostura aromatic bitters is a unique flavour enhancer for food preparation, beverages and deserts; just a few dashes can enhance the flavour of any dish. It is not bitter when added to food & drink, but rather has the ability to marry flavours, bringing out the best in them without masking their taste. It is great with the following, just add a few dashes to add a burst of flavour:
-Fruit juices and fresh fruit salads -Coffee -Ice Cream (especially vanilla, coconut, rum & raisin) -Seasonings & marinades (especially for meats) -Soups & sauces
Cocktail of the Week
A Piece of Cake
1 1/2 oz Cruzan Vanilla rum
1 oz whipped cream
1 oz cream of coconut
1/2 oz Simple Syrup
1 Dash vanilla extract
Toasted Coconut
3 dashes of Angostura® aromatic bitters floated on top
Method: Combine all ingredients (except for the toasted coconut) in an electric blender. Blend the drink on a low speed for about 2 minutes. Pour into a chilled champagne flute. Garnish with toasted coconut and Angostura® aromatic bitters on top. To toast coconut, place non-stick pan over medium heat. Add coconut, tossing gently until nut brown.
Wine of the Week: HobNob Pinot Noir 2007
Beer of the Week: Tommyknocker Trail Mix
Spirit of the Week: Angostura Bitters
Cocktail of the Week: A Piece of Cake
Wine of the Week
HobNob Pinot Noir 2007
An elegant combination of handpicked and machine harvested grapes taken at their optimal flavor ripeness, then cold soaked, and put through a temperature controlled fermentation process to ensure maximum quality and fruit extraction. After undergoing malolactic fermentation, the wine begins four essential months of aging in stainless steel tanks enhanced with the addition of wood chips; a dark, luscious infusion is formed. HobNob wines are approachable, inspirational, contemporary, sophisticated yet casual, fun and clever. The name implies getting together, socializing, and even the clinking of glasses, drinking together. The wine maker is George Duboeuf, in the wine region Languedoc-Roussillon in France.
Beer of the Week
Tommyknocker Trail Mix
There is a small brewer and soda maker that hides up the I-70 corridor at Idaho Springs, Colorado called the Tommyknocker Brewery. Their beers and soft drinks are easily identified by the clever little cartoon miners on their labels. The reason I chose Tommyknocker beers to sample was very simple - they put out a fantastic 6-pack sampler called their "Trail Mix" with 6 different beers. It's like being right at their tap room without leaving home. The 6 different beers from this sampler. These beers include Tommyknocker's: Jack Whacker Wheat Ale, Pick Axe Pale Ale, Alpine Glacier Lager, Butt Head Dopplebock Lager, Ornery Amber and their Maple Nut Brown Ale. Most of these beers have won medals in major competitions over the last several years.
Spirit of the Week
Angostura Bitters
ANGOSTURA® aromatic bitters is a highly concentrated food and beverage flavouring. Made from a secret formula, it is a unique blend of natural herbs and spices which is used to flavour a wide variety of foods and drinks. The "secret" was developed in 1824 by Dr. J.G.B. Siegert, a Surgeon General in Simon Bolivar's army in Venezuela. He used his aromatic bitters to improve appetite and digestive well-being of the soldiers. The word "Angostura" came from the town of that name in Venezuela where Dr. Siegert was based. Angostura aromatic bitters is a unique flavour enhancer for food preparation, beverages and deserts; just a few dashes can enhance the flavour of any dish. It is not bitter when added to food & drink, but rather has the ability to marry flavours, bringing out the best in them without masking their taste. It is great with the following, just add a few dashes to add a burst of flavour:
-Fruit juices and fresh fruit salads -Coffee -Ice Cream (especially vanilla, coconut, rum & raisin) -Seasonings & marinades (especially for meats) -Soups & sauces
Cocktail of the Week
A Piece of Cake
1 1/2 oz Cruzan Vanilla rum
1 oz whipped cream
1 oz cream of coconut
1/2 oz Simple Syrup
1 Dash vanilla extract
Toasted Coconut
3 dashes of Angostura® aromatic bitters floated on top
Method: Combine all ingredients (except for the toasted coconut) in an electric blender. Blend the drink on a low speed for about 2 minutes. Pour into a chilled champagne flute. Garnish with toasted coconut and Angostura® aromatic bitters on top. To toast coconut, place non-stick pan over medium heat. Add coconut, tossing gently until nut brown.
Monday, August 10, 2009
August 10th Weekly Selections
Wine of the Week
Ironstone Obsession Symphony 2007
Winemaker Notes: Ironstone's Obsession is seductively aromatic with youthful aromas that are markedly floral. Extremely drinkable, this lusciously brilliant and fanciful wine is full of fruit flavors and finishes crisp and clean.
Food Pairing: Obsession Symphony is an ideal complement to many types of cuisine, especially ones that are on the spicy side. Obsession is exceptional with Pad Thai or other Thai dishes. The hot curry found in Indian cuisine is cooled by Obsession's fresh fruit flavors. It's also a great choice with grilled fruits.
Beer of the Week
Wild Blue Lager
This beer has flavor not only right out of the bottle, but also when added to different food dishes and recipes."Pairing Wild Blue with pork dishes, like pork tenderloin with apricot mustard, really brings out the flavors and aromas in this full-bodied beer. I also enjoy this beer paired with a mixed-green salad with dried fruit” says Jill Vaughn, a brewmaster from Anheuser-Busch. “Wild Blue is such a great match for food because its hint of sweetness is balanced by a finishing tartness that cleanses the palate."
Spirit of the Week
Kubler Swiss Absinthe Superieure
Yes, Absinthe is legal in the USA again after over 30 years of being banned. Kubler is made according to the original recipe of 1863. The principle ingredients are the herbs Grand Wormwood and Anise that provide the balance between bitter and sweet and make the taste of the spirit so compelling. Has a Thujone content of approximately 9 parts per million as US laws dictates and is 106 proof. For recipes check out kublerabsinthe.com.
Cocktail of the Week
The Frozen "Texas Twister"
For more cool recipes and how-to videos, visit Summer Cocktails By Stephen Phillips.
The first name in frozen drinks is often margarita. Sharon Hyland, a native Texan, says when you want to blow people away and celebrate in true Lone Star style use the best tequila (such as Patron Silver) in this frozen confection.
Ingredients: 2-1/2 to 3 oz. high-quality tequila 1-1/2 oz. Grand Marnier 1-1/2 to 2 oz. fresh lime juice 1/4 pint frozen limeade Splash of Corona (or your favorite Mexican beer) Splash of your favorite red wine such as Zinfandel 2 cups crushed ice.
Preparation: Blend all ingredients with ice in blender until smooth. Pour into a chilled margarita glass. Garnish with a lime wedge.Yield: Two drinks
Ironstone Obsession Symphony 2007
Winemaker Notes: Ironstone's Obsession is seductively aromatic with youthful aromas that are markedly floral. Extremely drinkable, this lusciously brilliant and fanciful wine is full of fruit flavors and finishes crisp and clean.
Food Pairing: Obsession Symphony is an ideal complement to many types of cuisine, especially ones that are on the spicy side. Obsession is exceptional with Pad Thai or other Thai dishes. The hot curry found in Indian cuisine is cooled by Obsession's fresh fruit flavors. It's also a great choice with grilled fruits.
Beer of the Week
Wild Blue Lager
This beer has flavor not only right out of the bottle, but also when added to different food dishes and recipes."Pairing Wild Blue with pork dishes, like pork tenderloin with apricot mustard, really brings out the flavors and aromas in this full-bodied beer. I also enjoy this beer paired with a mixed-green salad with dried fruit” says Jill Vaughn, a brewmaster from Anheuser-Busch. “Wild Blue is such a great match for food because its hint of sweetness is balanced by a finishing tartness that cleanses the palate."
Spirit of the Week
Kubler Swiss Absinthe Superieure
Yes, Absinthe is legal in the USA again after over 30 years of being banned. Kubler is made according to the original recipe of 1863. The principle ingredients are the herbs Grand Wormwood and Anise that provide the balance between bitter and sweet and make the taste of the spirit so compelling. Has a Thujone content of approximately 9 parts per million as US laws dictates and is 106 proof. For recipes check out kublerabsinthe.com.
Cocktail of the Week
The Frozen "Texas Twister"
For more cool recipes and how-to videos, visit Summer Cocktails By Stephen Phillips.
The first name in frozen drinks is often margarita. Sharon Hyland, a native Texan, says when you want to blow people away and celebrate in true Lone Star style use the best tequila (such as Patron Silver) in this frozen confection.
Ingredients: 2-1/2 to 3 oz. high-quality tequila 1-1/2 oz. Grand Marnier 1-1/2 to 2 oz. fresh lime juice 1/4 pint frozen limeade Splash of Corona (or your favorite Mexican beer) Splash of your favorite red wine such as Zinfandel 2 cups crushed ice.
Preparation: Blend all ingredients with ice in blender until smooth. Pour into a chilled margarita glass. Garnish with a lime wedge.Yield: Two drinks
Friday, August 7, 2009
Red Wines
Zinfandel
A deep red color, heady, full-bodied red with ripe raspberry, or dark cherry fruit accented by pepper & spice.
Should be served around 65F
Pairs well with: Beef, Lamb, Veal, Pasta, Poultry, Pork, Pizza, Burgers & Blue-veined cheese
Use in recipes calling for a dry red wine
Malbec
A med to full-bodied, with ripe flavors of plum & blackberries, a rustic wine with tight & earthy tannins, but can have a velvety texture.
Should be served around 58F
Pairs well with: Beef, Mexican, Cajun, Indian & Italian foods
Syrah/Shiraz
Can be quite fruit-driven, exhibiting blackberries, mulberries, loganberries. Upper-end Syrah/Shiraz will have layers of flavor and express its fruit in conjunction with spice, herb and musky wood smoke. The grape tends to have two major modes of expression: fruit and spice. Warmer climates bring out the mellower flavor of the plum, while cooler climates spice up the wine.
Should be served around 64F
Petite Sirah
Are anything but petite, tends to be a rich red wine with flavors of plum, raspberry, blackberries & black pepper.
Should be served around 59F
Both wines pair well with: Beef, Pasta, Lamb, Indian, Mexican & Spicy foods Use in recipes calling for a dry red wine
Cabernet Sauvignon
Cabernet Sauvignon is all angles, acid, and tannin. Sometimes it is fruit-driven, sometimes not, but it is always firmly structured. New World/warm climate Cabernet tends to be more supple and approachable in its youth. Old World/cool climate Cabernet tends to be much more reserved and astringent when young, but incredibly complex after ten +/- years of bottle age. Cabernet is a powerful wine. It is one of the four most tannic wines in commercial production today. Cabernet can over time produce flavors of coffee-toffee, caramel and fragrant cigar box emerge, often coupled with a little sweet herb. These tertiary aromas are not for everyone. Many prefer the fresh black cherry/black currant fruit that Cabernet demonstrates in its youth.
Should be served around 63F
Pairs well with Beef, Lamb, Goose, Chocolate & Pasta
Good with Goat cheese, Cheddar & Brie
Merlot
Often best described by what it is not. It is not as soft as Pinot Noir, nor as big as Cabernet Sauvignon. Its flavors are not as defined as Syrah/Shiraz or Gamay. Merlot can be light, easy drinking, and fruit-driven or more complex, with big, bold tannins, dark fruits and dark spices. This grape can deliver juicy quaffing wine or powerful, age-able bottling. At a glance is soft fruit that range from red cherries to purple plums, with gentle tannins, often with an oak flavor.
Should be served around 64F
Pairs well with: Beef, Lamb, Pasta, Chocolate, Veal, Poultry & Pork
Good cheese is goat cheese
Pinot Noir
There are often broad differences in color, flavor, and aroma between the wines of one producer and another. Yet, regardless of where or how it is grown, Pinot Noir always expresses itself in terms of texture and perfume. The variety’s low to moderate tannin content and crisp acidity allows aroma and mouth feel to dominate the sensory experience. In fact, most Pinot Noirs are described in terms of fabric: silk, satin, taffeta, brushed cotton. The wine is a study in subtlety and nuance. At a glance is a light colored; earthy; truffle-scented, light-to-dark cherry fruit lifted by vibrant acidity & supported on silky yet firm tannins and rarely any noticeable oak.
Should be served around 61F
Pairs well with Beef, Lamb, Veal, Pasta, Poultry, Pork & Seafood
A deep red color, heady, full-bodied red with ripe raspberry, or dark cherry fruit accented by pepper & spice.
Should be served around 65F
Pairs well with: Beef, Lamb, Veal, Pasta, Poultry, Pork, Pizza, Burgers & Blue-veined cheese
Use in recipes calling for a dry red wine
Malbec
A med to full-bodied, with ripe flavors of plum & blackberries, a rustic wine with tight & earthy tannins, but can have a velvety texture.
Should be served around 58F
Pairs well with: Beef, Mexican, Cajun, Indian & Italian foods
Syrah/Shiraz
Can be quite fruit-driven, exhibiting blackberries, mulberries, loganberries. Upper-end Syrah/Shiraz will have layers of flavor and express its fruit in conjunction with spice, herb and musky wood smoke. The grape tends to have two major modes of expression: fruit and spice. Warmer climates bring out the mellower flavor of the plum, while cooler climates spice up the wine.
Should be served around 64F
Petite Sirah
Are anything but petite, tends to be a rich red wine with flavors of plum, raspberry, blackberries & black pepper.
Should be served around 59F
Both wines pair well with: Beef, Pasta, Lamb, Indian, Mexican & Spicy foods Use in recipes calling for a dry red wine
Cabernet Sauvignon
Cabernet Sauvignon is all angles, acid, and tannin. Sometimes it is fruit-driven, sometimes not, but it is always firmly structured. New World/warm climate Cabernet tends to be more supple and approachable in its youth. Old World/cool climate Cabernet tends to be much more reserved and astringent when young, but incredibly complex after ten +/- years of bottle age. Cabernet is a powerful wine. It is one of the four most tannic wines in commercial production today. Cabernet can over time produce flavors of coffee-toffee, caramel and fragrant cigar box emerge, often coupled with a little sweet herb. These tertiary aromas are not for everyone. Many prefer the fresh black cherry/black currant fruit that Cabernet demonstrates in its youth.
Should be served around 63F
Pairs well with Beef, Lamb, Goose, Chocolate & Pasta
Good with Goat cheese, Cheddar & Brie
Merlot
Often best described by what it is not. It is not as soft as Pinot Noir, nor as big as Cabernet Sauvignon. Its flavors are not as defined as Syrah/Shiraz or Gamay. Merlot can be light, easy drinking, and fruit-driven or more complex, with big, bold tannins, dark fruits and dark spices. This grape can deliver juicy quaffing wine or powerful, age-able bottling. At a glance is soft fruit that range from red cherries to purple plums, with gentle tannins, often with an oak flavor.
Should be served around 64F
Pairs well with: Beef, Lamb, Pasta, Chocolate, Veal, Poultry & Pork
Good cheese is goat cheese
Pinot Noir
There are often broad differences in color, flavor, and aroma between the wines of one producer and another. Yet, regardless of where or how it is grown, Pinot Noir always expresses itself in terms of texture and perfume. The variety’s low to moderate tannin content and crisp acidity allows aroma and mouth feel to dominate the sensory experience. In fact, most Pinot Noirs are described in terms of fabric: silk, satin, taffeta, brushed cotton. The wine is a study in subtlety and nuance. At a glance is a light colored; earthy; truffle-scented, light-to-dark cherry fruit lifted by vibrant acidity & supported on silky yet firm tannins and rarely any noticeable oak.
Should be served around 61F
Pairs well with Beef, Lamb, Veal, Pasta, Poultry, Pork & Seafood
White Wines
Chardonnay
Can be a light, apple-y, flinty wine or a full-bodied white marked by caramel, butterscotch, vanilla, and nuts. Often, more subtle flavors prevail from Old World producers while more prominent flavors appear in New World wines. Fairly neutral in varietal flavor and is marked by simple green apple and mineral notes. Barrel- fermentation can with time what originally starts out as a fairly neutral, lean, crisp, flinty white wine will develop into something quite intense, nutty, and minerally with honey-butter flavors. In this approach, the wine is allowed time in the bottle to develop. Usually dry but can taste semi-sweet or sour, heady or light, depending on where it’s grown & how it’s fermented. Typical flavors are apple, tangerine, lemon, lime, melon and oak. Cool-climate Chardonnays have subtle overtones, while Warm-climate Chardonnays are more flavorful & full tasting.
Should be served around 48F
Pairs well with: Poultry, Seafood (Lobster & Scallops), Light red meat dishes
Good cheeses are Gruyere, Provolone, Brie & any Aged cheese
Sauvignon Blanc
An Aromatic white with high acidity. It is known for its sharply etched flavor profile and crisp nature. Usually light to medium bodied, but will pick up weight if put into a barrel. The wood tends to subsume the fruit and aromatic high notes and craft a wine that is broader & more mouth filling. Sauvignon Blanc, labeled as Fume Blanc, has noticeable barrel influence. Has a pronounced flavor of an herbal variety, with grassy, apple, olive & a soft smoke. Can be anything from sweet to dry, but are typically very light, tends to be crisp and acidic this helps the wine cut through heavy food flavors.
Should be served around 52F
Pairs well with: Pasta, Poultry, Seafood, Thick sauces & Stews
Good Cheese is Goat cheese
Use in recipes calling for a dry white wine
Riesling
A high acid wine & can be incredibly long lived. Can produce a sleek & tangy wine, or a soft & fruity table wine, or a viscous, honeyed dessert wine. The charm of Riesling is its kaleidoscope of flavors, aromas & the taste bud’s tantalizing play of acidity, sugar & fruit across the palate. As a table wine although full-flavored are seldom power-packed. Desserts are high-impact. Usually a sweet wine it can be dry. Rhine wine is a Riesling from France. Californian Rieslings tend to be dry & have a melon taste. Germanic Rieslings more tart & ‘grapefruity’. Other typical flavors are fruity, floral, honey & musky.
Should be served around 47F
Pairs well with: Desert (one of the few that goes with chocolate), Seafood, Oriental, & Spicy foods
Good cheeses are blue-veined cheese
Use in cooking bold or spicy flavors
Pinot Grigio
Can be high-acid, low-extract, mineral-driven, light white or a fleshier, rounder, high-extract white with lower acid & more pronounced aroma. A refreshing white wine, not know for overt complexity. Italian pinot grigios are typically dry & light with a mineral taste. Californian pinot grigios tend to be richer in flavor, but still have the mineral taste, finish with a lemony or citrusy flavor. French pinot grigios are more fruity & flowery than Italian, with the mineral aroma. Flavors can range from peach to grapefruit to melon. A wine able to hold its own against richer flavors.
Should be served around 48F
Pairs well with: Pasta, Poultry, Pork & Seafood
Gewurztraminer
A high alcohol, high extract, aromatic white that tends to be quite low in acid. Will have floral/spice notes that are just a powerful on the palate as they are in the nose. Tends to be a sweet white wine, the aroma is a flowery, spicy one with particular odors of roses & lychees
Should be served around 50F
Pairs well with: Spicy foods & Pork
Use for cooking bold or spicy flavors
Chenin Blanc
Can be a simple & straightforward with delicate fruit or a complex mélange of flavors & aroma that aren’t associated with fruit, flowers, herbs or spices. A crisp, well balanced wine that ages well. Tends to taste of apples, pears & tropical fruits. A dry to semi-dry wine
Should be served around 48F
Pairs well with: light fare, fresh salads, roast pork loin, wild turkey, thai, & moderately spicy Asian food
Moscato
Can be a lean, high acid, high-perfume & bone dry or a sweet, full-bodied, viscous & honeyed with a pronounced dried fruit flavor
Should be served around 48F
Pairs well with: Fresh fruit, Pistachios or Light pastries that are not too sweet
White Zinfandel
Pale pink in color, with aromas of raspberry and blackberry, a light & sweet wine
Should be served around 40F
Pairs well with: Pasta, Poultry, Pork & Seafood
White Merlot
Pink in color with aromas of blueberry and vanilla, a light & sweet wine
Should be served around 40F
Pairs well with: Chicken, Seafood, Ham, & Spicy cuisines such as Vietnamese and Chinese
Can be a light, apple-y, flinty wine or a full-bodied white marked by caramel, butterscotch, vanilla, and nuts. Often, more subtle flavors prevail from Old World producers while more prominent flavors appear in New World wines. Fairly neutral in varietal flavor and is marked by simple green apple and mineral notes. Barrel- fermentation can with time what originally starts out as a fairly neutral, lean, crisp, flinty white wine will develop into something quite intense, nutty, and minerally with honey-butter flavors. In this approach, the wine is allowed time in the bottle to develop. Usually dry but can taste semi-sweet or sour, heady or light, depending on where it’s grown & how it’s fermented. Typical flavors are apple, tangerine, lemon, lime, melon and oak. Cool-climate Chardonnays have subtle overtones, while Warm-climate Chardonnays are more flavorful & full tasting.
Should be served around 48F
Pairs well with: Poultry, Seafood (Lobster & Scallops), Light red meat dishes
Good cheeses are Gruyere, Provolone, Brie & any Aged cheese
Sauvignon Blanc
An Aromatic white with high acidity. It is known for its sharply etched flavor profile and crisp nature. Usually light to medium bodied, but will pick up weight if put into a barrel. The wood tends to subsume the fruit and aromatic high notes and craft a wine that is broader & more mouth filling. Sauvignon Blanc, labeled as Fume Blanc, has noticeable barrel influence. Has a pronounced flavor of an herbal variety, with grassy, apple, olive & a soft smoke. Can be anything from sweet to dry, but are typically very light, tends to be crisp and acidic this helps the wine cut through heavy food flavors.
Should be served around 52F
Pairs well with: Pasta, Poultry, Seafood, Thick sauces & Stews
Good Cheese is Goat cheese
Use in recipes calling for a dry white wine
Riesling
A high acid wine & can be incredibly long lived. Can produce a sleek & tangy wine, or a soft & fruity table wine, or a viscous, honeyed dessert wine. The charm of Riesling is its kaleidoscope of flavors, aromas & the taste bud’s tantalizing play of acidity, sugar & fruit across the palate. As a table wine although full-flavored are seldom power-packed. Desserts are high-impact. Usually a sweet wine it can be dry. Rhine wine is a Riesling from France. Californian Rieslings tend to be dry & have a melon taste. Germanic Rieslings more tart & ‘grapefruity’. Other typical flavors are fruity, floral, honey & musky.
Should be served around 47F
Pairs well with: Desert (one of the few that goes with chocolate), Seafood, Oriental, & Spicy foods
Good cheeses are blue-veined cheese
Use in cooking bold or spicy flavors
Pinot Grigio
Can be high-acid, low-extract, mineral-driven, light white or a fleshier, rounder, high-extract white with lower acid & more pronounced aroma. A refreshing white wine, not know for overt complexity. Italian pinot grigios are typically dry & light with a mineral taste. Californian pinot grigios tend to be richer in flavor, but still have the mineral taste, finish with a lemony or citrusy flavor. French pinot grigios are more fruity & flowery than Italian, with the mineral aroma. Flavors can range from peach to grapefruit to melon. A wine able to hold its own against richer flavors.
Should be served around 48F
Pairs well with: Pasta, Poultry, Pork & Seafood
Gewurztraminer
A high alcohol, high extract, aromatic white that tends to be quite low in acid. Will have floral/spice notes that are just a powerful on the palate as they are in the nose. Tends to be a sweet white wine, the aroma is a flowery, spicy one with particular odors of roses & lychees
Should be served around 50F
Pairs well with: Spicy foods & Pork
Use for cooking bold or spicy flavors
Chenin Blanc
Can be a simple & straightforward with delicate fruit or a complex mélange of flavors & aroma that aren’t associated with fruit, flowers, herbs or spices. A crisp, well balanced wine that ages well. Tends to taste of apples, pears & tropical fruits. A dry to semi-dry wine
Should be served around 48F
Pairs well with: light fare, fresh salads, roast pork loin, wild turkey, thai, & moderately spicy Asian food
Moscato
Can be a lean, high acid, high-perfume & bone dry or a sweet, full-bodied, viscous & honeyed with a pronounced dried fruit flavor
Should be served around 48F
Pairs well with: Fresh fruit, Pistachios or Light pastries that are not too sweet
White Zinfandel
Pale pink in color, with aromas of raspberry and blackberry, a light & sweet wine
Should be served around 40F
Pairs well with: Pasta, Poultry, Pork & Seafood
White Merlot
Pink in color with aromas of blueberry and vanilla, a light & sweet wine
Should be served around 40F
Pairs well with: Chicken, Seafood, Ham, & Spicy cuisines such as Vietnamese and Chinese
Lagers & Specialty Beers
Lagers:
North American Lager: This style is the most popular style in North America with more than 95% of all beer consumed. Made with rice or corn in addition to barley malt. Budweiser would fit in this category.
Bock: Bocks are full-bodied, strong, and high in alcohol content. A regular bock usually has at least 6% alcohol content, while dopplebock has 7% or more. This bottom fermented beer should have chocolate or mocha notes, and an obvious malt and hops presence. Helles Bock, a lighter version, both in color and taste, is somewhat sweeter and softer.
Malt Liquour: A pale light-bodied lager with a slightly higher alcohol content. Regulations in some states require beers over a certain alcohol content to be labeled malt liquors.
Pilsener: Pilsner lager was first introduced in 1842 in Pilsen, Czech Republic. Medium-bodied with moderate bitterness and a unique hop flavor and aroma. Pilsener, the palest of all lagers, is the most widely brewed beer style in the world. Try the original pilsner, Pilsner Urquell.
Dunkel or Dark Lager: A dunkel should be dark in color with a malt-dominated aroma. Most good dark lagers should have caramel or chocolate flavors.
Vienna or Marzen Lager: Amber to reddish in color. A toasted malt flavor dominates. Originally, German brewers would brew beer in March (Marzen), and would be stored until October for the fall festivals.
Specialty Beers:
Abbey or Trappist Ales: Strong dark ales produced at Trappist monasteries in Europe. Only five monasteries are allowed to use the Trappist appellation. If you try ale from Chimay, you will not forget it.
Lambic: Lambics are wheat beers with fruit added to them. Fruit is blended into them giving it a distinct taste. They have low carbonation and are very dry.
North American Lager: This style is the most popular style in North America with more than 95% of all beer consumed. Made with rice or corn in addition to barley malt. Budweiser would fit in this category.
Bock: Bocks are full-bodied, strong, and high in alcohol content. A regular bock usually has at least 6% alcohol content, while dopplebock has 7% or more. This bottom fermented beer should have chocolate or mocha notes, and an obvious malt and hops presence. Helles Bock, a lighter version, both in color and taste, is somewhat sweeter and softer.
Malt Liquour: A pale light-bodied lager with a slightly higher alcohol content. Regulations in some states require beers over a certain alcohol content to be labeled malt liquors.
Pilsener: Pilsner lager was first introduced in 1842 in Pilsen, Czech Republic. Medium-bodied with moderate bitterness and a unique hop flavor and aroma. Pilsener, the palest of all lagers, is the most widely brewed beer style in the world. Try the original pilsner, Pilsner Urquell.
Dunkel or Dark Lager: A dunkel should be dark in color with a malt-dominated aroma. Most good dark lagers should have caramel or chocolate flavors.
Vienna or Marzen Lager: Amber to reddish in color. A toasted malt flavor dominates. Originally, German brewers would brew beer in March (Marzen), and would be stored until October for the fall festivals.
Specialty Beers:
Abbey or Trappist Ales: Strong dark ales produced at Trappist monasteries in Europe. Only five monasteries are allowed to use the Trappist appellation. If you try ale from Chimay, you will not forget it.
Lambic: Lambics are wheat beers with fruit added to them. Fruit is blended into them giving it a distinct taste. They have low carbonation and are very dry.
Ales
Amber Ale: Amber to red colored, this ale should be defined more by the malt than by the hopping. Aromas will vary widely, but should be light on the stomach.
Barley Wine: A strong full-bodied dark ale with medium to high hop bitterness. The ale will have alcohol taste and forceful fruit aromas. Most barley wines will have a very high alcohol by weight percentage usually close to the 10% region.
Bitter: This amber to copper colored beer is highly hopped and quite bitter. Usually it is served in English pubs, but can be found in some North American breweries.
Brown Ale: A lightly hopped, brown colored ale with nut and fruit overtones. This style is designed for easy drinking and has an alcohol content of 4%- 5% by volume.
American Pale Ale: Demonstrates a bitter hoppiness with fruitiness. Color is pale to deep amber, reddish, or copper.
English Pale Ale: Color is pale to deep amber or copper. High hoppiness subdued with fruit. Has nice medium body.
India Pale Ale: IPAs have a nice deep-coppery color. Very high in hops, they often have fruity, malt-flavors with a hint of alcohol. The name was derived from the high rates of hopping used to preserve ales during the long sea journey from Europe to India.
Porter: Black, or chocolate, malt contributes to the dark brown to black color. A porter should have various levels of roastiness, as well as coffee, chocolate, or fruit flavors. Porters are drier and have weaker flavors than stouts.
Dry Stout: Color is opaque black. The addition of roasted barley or flaked barley produces a coffee-like character.
Imperial Stout: Color is dark copper to black. Shows forceful alcoholic and fruity flavors. Created as an export to the frozen tundra of Czarist Russia.
Milk Stout: Has a black, opaque color. Demonstrates a malty sweetness with a lower alcohol content than dry stout. The name reflects the addition of milk sugar as a sweetener. Resembles strong porters.
Oatmeal Stout: Very similar to milk stout, but has a sweeter taste caused by the addition of oats. Will have a silky, smooth texture.
Barley Wine: A strong full-bodied dark ale with medium to high hop bitterness. The ale will have alcohol taste and forceful fruit aromas. Most barley wines will have a very high alcohol by weight percentage usually close to the 10% region.
Bitter: This amber to copper colored beer is highly hopped and quite bitter. Usually it is served in English pubs, but can be found in some North American breweries.
Brown Ale: A lightly hopped, brown colored ale with nut and fruit overtones. This style is designed for easy drinking and has an alcohol content of 4%- 5% by volume.
American Pale Ale: Demonstrates a bitter hoppiness with fruitiness. Color is pale to deep amber, reddish, or copper.
English Pale Ale: Color is pale to deep amber or copper. High hoppiness subdued with fruit. Has nice medium body.
India Pale Ale: IPAs have a nice deep-coppery color. Very high in hops, they often have fruity, malt-flavors with a hint of alcohol. The name was derived from the high rates of hopping used to preserve ales during the long sea journey from Europe to India.
Porter: Black, or chocolate, malt contributes to the dark brown to black color. A porter should have various levels of roastiness, as well as coffee, chocolate, or fruit flavors. Porters are drier and have weaker flavors than stouts.
Dry Stout: Color is opaque black. The addition of roasted barley or flaked barley produces a coffee-like character.
Imperial Stout: Color is dark copper to black. Shows forceful alcoholic and fruity flavors. Created as an export to the frozen tundra of Czarist Russia.
Milk Stout: Has a black, opaque color. Demonstrates a malty sweetness with a lower alcohol content than dry stout. The name reflects the addition of milk sugar as a sweetener. Resembles strong porters.
Oatmeal Stout: Very similar to milk stout, but has a sweeter taste caused by the addition of oats. Will have a silky, smooth texture.
Red Wines
If you like wine that's: Fruity
Then choose: Beaujolais, Rosé, Pinot Noir
Also try: red Burgundy, Gamay, Nebbiolo, Rioja Crianza
Here's why: You'll taste ripe plums and lots of luscious berries in these juicy reds.
Pair with: A wide variety of dishes, from spicy fish to poultry to game and braised meats.
Good to know: Light to medium alcohol
Bargain tip: Pink wines are often a steal! And speaking of good deals, try a fruity red from Portugal, one of the world's best regions for affordable wine.
If you like wine that's: Spicy
Then choose: Côtes du Rhone, Merlot, Shiraz/Syrah
Also try: Barbera, Cabernet Franc, Dolcetto, Grenache, Malbec, Petit Sirah, Sangiovese, Tempranillo
Here's why: These reds have hints of black pepper and warm spices like clove and nutmeg.
Pair with: Grilled meats or veggies, burgers, beef stew and spicy beef kebabs, as well as with tomato-based sauces and hard, sharp cheeses like parmesan.
Good to know: Medium alcohol
Bargain tip: Shiraz can give you bang for your buck.
If you like wine that's: Woodsy
Then choose: Barolo, Cabernet Sauvignon, Chianti, Rioja
Also try: Barbaresco, red Bordeaux, red Rhône
Here's why: You'll find nutty, earthy flavors in these reds like leather, tobacco, cedar and chocolate.
Pair with: Cheeses like Swiss and brie, lamb and dishes that include equally earthy flavors like mushrooms and onions.
Good to know: Medium to high alcohol
If you like wine that's: Jammy
Then choose: Brunello, Nero d'avola, Zinfandel
Here's why: These rich reds are packed with flavors of dried fruit, blackberry or cherry jam, caramel, light molasses and vanilla.
Pair with: Tender cuts of beef, pork chops, bacon, pungent blue cheeses and dark chocolate desserts.
Good to know: High alcohol
These tips are taken from Everyday with Rachel Ray.
Then choose: Beaujolais, Rosé, Pinot Noir
Also try: red Burgundy, Gamay, Nebbiolo, Rioja Crianza
Here's why: You'll taste ripe plums and lots of luscious berries in these juicy reds.
Pair with: A wide variety of dishes, from spicy fish to poultry to game and braised meats.
Good to know: Light to medium alcohol
Bargain tip: Pink wines are often a steal! And speaking of good deals, try a fruity red from Portugal, one of the world's best regions for affordable wine.
If you like wine that's: Spicy
Then choose: Côtes du Rhone, Merlot, Shiraz/Syrah
Also try: Barbera, Cabernet Franc, Dolcetto, Grenache, Malbec, Petit Sirah, Sangiovese, Tempranillo
Here's why: These reds have hints of black pepper and warm spices like clove and nutmeg.
Pair with: Grilled meats or veggies, burgers, beef stew and spicy beef kebabs, as well as with tomato-based sauces and hard, sharp cheeses like parmesan.
Good to know: Medium alcohol
Bargain tip: Shiraz can give you bang for your buck.
If you like wine that's: Woodsy
Then choose: Barolo, Cabernet Sauvignon, Chianti, Rioja
Also try: Barbaresco, red Bordeaux, red Rhône
Here's why: You'll find nutty, earthy flavors in these reds like leather, tobacco, cedar and chocolate.
Pair with: Cheeses like Swiss and brie, lamb and dishes that include equally earthy flavors like mushrooms and onions.
Good to know: Medium to high alcohol
If you like wine that's: Jammy
Then choose: Brunello, Nero d'avola, Zinfandel
Here's why: These rich reds are packed with flavors of dried fruit, blackberry or cherry jam, caramel, light molasses and vanilla.
Pair with: Tender cuts of beef, pork chops, bacon, pungent blue cheeses and dark chocolate desserts.
Good to know: High alcohol
These tips are taken from Everyday with Rachel Ray.
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