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.
Monday, August 31, 2009
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.
White Wines
If you like wine that's: Bubbly
Then choose: Champagne, prosecco or cava
Here's why: Slightly sweet, these sparkling white wines really pop.
Pair with: Many kinds of dishes, especially fried foods, salty snacks, light fish dishes and frittatas.
Good to know: Low alcohol
If you like wine that's: Crisp
Then choose: Pinot Grigio, Sauvignon Blanc (unoaked), Soave
Also try: Albariño, Chardonnay (unoaked), Chenin Blanc, Muscadet, Pinot Blanc, white Rioja, Vinho Verde
Here's why: Light and clean tasting, these whites feature lemony citrus, green apple and unripe fruit flavors.
Pair with: Goat cheese, light seafood dishes, salads and vegetables.
Good to know: Low alcohol, low sugar and higher acidity also make them refreshing on their own.
Bargain tip: A chardonnay from outside the U.S.—like Australia—can be a great, tasty deal.
If you like wine that's: Floral
Then choose: Gewürztraminer, Riesling
Also try: white Bordeaux, Grüner Veltliner, Pinot Gris, Sauvignon Blanc (oaked)
Here's why: You'll pick up honeysuckle, peach and apricot flavors in these whites.
Pair with: Veggie-filled and spicy dishes (think Indian, Spanish or Korean-style foods) and fruit-based desserts.
Good to know: Low to medium alcohol
If you like wine that's: Buttery
Then choose: Chardonnay (oaked), Fumé Blanc, Sauternes
Also try: white Alsace, white Burgundy, Muscat, Roussanne, Sémillon, Viognier
Here's why: These creamy whites have notes of vanilla, toast and butter.
Pair with: Rich seafood and poultry dishes and cream- and butter-based sauces (the wine's big enough to handle it).
Good to know: Medium to high alcohol
These Tips are Taken From Everyday with Rachel Ray
Then choose: Champagne, prosecco or cava
Here's why: Slightly sweet, these sparkling white wines really pop.
Pair with: Many kinds of dishes, especially fried foods, salty snacks, light fish dishes and frittatas.
Good to know: Low alcohol
If you like wine that's: Crisp
Then choose: Pinot Grigio, Sauvignon Blanc (unoaked), Soave
Also try: Albariño, Chardonnay (unoaked), Chenin Blanc, Muscadet, Pinot Blanc, white Rioja, Vinho Verde
Here's why: Light and clean tasting, these whites feature lemony citrus, green apple and unripe fruit flavors.
Pair with: Goat cheese, light seafood dishes, salads and vegetables.
Good to know: Low alcohol, low sugar and higher acidity also make them refreshing on their own.
Bargain tip: A chardonnay from outside the U.S.—like Australia—can be a great, tasty deal.
If you like wine that's: Floral
Then choose: Gewürztraminer, Riesling
Also try: white Bordeaux, Grüner Veltliner, Pinot Gris, Sauvignon Blanc (oaked)
Here's why: You'll pick up honeysuckle, peach and apricot flavors in these whites.
Pair with: Veggie-filled and spicy dishes (think Indian, Spanish or Korean-style foods) and fruit-based desserts.
Good to know: Low to medium alcohol
If you like wine that's: Buttery
Then choose: Chardonnay (oaked), Fumé Blanc, Sauternes
Also try: white Alsace, white Burgundy, Muscat, Roussanne, Sémillon, Viognier
Here's why: These creamy whites have notes of vanilla, toast and butter.
Pair with: Rich seafood and poultry dishes and cream- and butter-based sauces (the wine's big enough to handle it).
Good to know: Medium to high alcohol
These Tips are Taken From Everyday with Rachel Ray
Beer Parings
If you like beer that's: Clean and crisp
Then choose: pilsner, helles, red ale
Here's why: Dry and simple, these light-bodied beers have a touch of breadiness.
Delicious with: fried foods, shellfish, oily fish, prosciutto and Indian dishes.
If you like beer that's: Bright and citrusy
Then choose: hefeweisen, wit bier, lambic
Here's why: These light-bodied brews have subtle citrus and banana flavors.
Delicious with: egg dishes, leafy greens, salads, grilled fish, lobster, sushi and fruit-based desserts.
If you like beer that's: Fruity and bitter
Then choose: American pale ale, India pale ale (ipa), extra special bitter (esb)
Here's why: You'll taste candied fruit flavors and a refreshing bitterness in these robust beers.
Delicious with: grilled vegetables, pizza, spicy foods, guacamole, burgers, lasagna, mac ’n’ cheese and aged cheeses.
If you like beer that's: Herbal
Then choose: biere de garde, saison, tripel
Here's why: Strong and earthy, these beers also have herb and spice flavors.
Delicious with: roasted chicken, pesto, tuna, risotto and goat cheese.
If you like beer that's: Toasty and caramelly
Then choose: dubbel, tripel, bock, brown ale
Here's why: Bread, caramel and sweet spice flavors really stand out in these robust brews.
Delicious with: bacon, mushrooms, beans, burritos, steak, pork
If you like beer that's: Roasty and smooth
Then choose: stout, porter
Here's why: They're medium-bodied to robust, with coffee and chocolate flavors.
Delicious with: steak, barbecue, salami, shrimp, black beans, chocolate desserts and ice cream.
These tips are from Everyday with Rachel Ray
Then choose: pilsner, helles, red ale
Here's why: Dry and simple, these light-bodied beers have a touch of breadiness.
Delicious with: fried foods, shellfish, oily fish, prosciutto and Indian dishes.
If you like beer that's: Bright and citrusy
Then choose: hefeweisen, wit bier, lambic
Here's why: These light-bodied brews have subtle citrus and banana flavors.
Delicious with: egg dishes, leafy greens, salads, grilled fish, lobster, sushi and fruit-based desserts.
If you like beer that's: Fruity and bitter
Then choose: American pale ale, India pale ale (ipa), extra special bitter (esb)
Here's why: You'll taste candied fruit flavors and a refreshing bitterness in these robust beers.
Delicious with: grilled vegetables, pizza, spicy foods, guacamole, burgers, lasagna, mac ’n’ cheese and aged cheeses.
If you like beer that's: Herbal
Then choose: biere de garde, saison, tripel
Here's why: Strong and earthy, these beers also have herb and spice flavors.
Delicious with: roasted chicken, pesto, tuna, risotto and goat cheese.
If you like beer that's: Toasty and caramelly
Then choose: dubbel, tripel, bock, brown ale
Here's why: Bread, caramel and sweet spice flavors really stand out in these robust brews.
Delicious with: bacon, mushrooms, beans, burritos, steak, pork
If you like beer that's: Roasty and smooth
Then choose: stout, porter
Here's why: They're medium-bodied to robust, with coffee and chocolate flavors.
Delicious with: steak, barbecue, salami, shrimp, black beans, chocolate desserts and ice cream.
These tips are from Everyday with Rachel Ray
New Wine at Hy-Vee
Las Rocas Garnacha 2007
This Spanish wine was rated 90 points by Robert Parker of The Wine Advocate.
Jeanne's Tasting Notes :
Dark cherry aroma with a earthy tint. Soft burst of dark fruit flavors at first sip followed by a spices.
Medium body and a light lingering finish and easy to drink.
Subscribe to:
Posts (Atom)