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.