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.