Last week we covered the health benefits of wine. This week we cover the benefits of Beer. That’s right drinking one beer per day may be good for your health because it has been associated with a lower risk of cardiovascular disease. Why? Some experts suggest these reasons: Beer contains vitamin B6, which prevents the buildup of homocysteine, a chemical linked with heart disease. Moreover, studies have shown that one serving of beer provides roughly the same amount of heart-healthy antioxidant protection as red wine, and that consuming moderate amounts of beer lowers one's chances of coronary heart disease by 30-40 percent, compared to those who don't kick back with the occasional brew. Lab studies have found constituents in beer that lower triglycerides and LDL-cholesterol in mice. Drinking one beer per day reduces blood clotting so some studies found that cardiovascular patients who drank one beer per day also lived longer. Other studies have found that women who consume one beer each day have improved mental health. Drinking beer and other alcoholic beverages in moderation may also improve bone density.
What about liquor? Drinking moderate amounts of any kind of alcohol -- be it beer, wine, or hard liquor -- will raise your good HDL cholesterol levels, says Lisa Young, adjunct professor of nutrition at New York University and author of The Portion Teller Plan.Most of the information about hard liquor benfits are home remedies for ailments so here they are. Feel free to post any of your own remedies and recipes in the comments section of this post.
Angostura bitters are used for sluggish digestion, poor appetite, or flatulence, try taking a teaspoon of Angostura Bitters before or after meals (experiment to see which works best for you). If you do not like it straight, try diluting it with sparkling water to make a (relatively) nonalcoholic "mocktail." Gentian root is quite harmless and quite effective. Also try eating a slice of lemon which has been soaked in angostura bitters to cure your hiccups.
One of the Remedy’s we get a lot in our store is brandy for a cold. A lot of people choose a fruit flavored brandy like blackberry. There is also another cold remedy the Hot toddy. To make this drink bring approximately 3 oz. of water to a boil-enough to fill a teacup nearly to the top. You may want to use tea instead to add a different flavor, but plain hot water allows you to enjoy the mellow taste of the brandy mixture. Pour 1 1/2 to 2 oz. of brandy into a teacup, depending on your preference. Brandy has several properties to recommend it as a treatment, such as the antimicrobial properties of the alcohol and its ability to thin the mucus built up by the cold. In proper amounts, it can also be very calming. Add the hot water to the brandy and then stir a spoonful of honey (to taste) to the mixture. Honey is soothing for sore throats and irritated mucus membranes; it is also believed to have sedative properties and relieve coughs and stuffy noses. Cut a wedge of lemon and squeeze it into the Toddy. Lemon has loads of citric acid and vitamin C to help loosen phlegm and boost the immune system. Lemon also has astringent qualities, which will reduce swelling in the throat and is an excellent anti-oxidant. Drink the hot brandy just before bed to help you relax. You'll sleep more easily and the ingredients will help you to breathe more freely, cough less and ease the pain and irritation from the cold. You could also use whiskey or rum instead of brandy.
Here is another home remedy that we have people coming in for Gin raisins to help with arthritis. How to Make Gin Raisins for Arthritis. Although there are several variations of this arthritis remedy, the basic recipe goes something like this: Get a box of golden raisins or as many as you want to make at one time (they are sometimes called white raisins, the key being not ordinary black raisins). Put the raisins in a container (shallower makes it easier). Pour gin over the raisins just enough to cover them (how much depends on how many raisins you have). Let the raisins soak for a few weeks until the gin evaporates. Then eat approximately nine raisins per day. (you will see this number change for different variations of the recipe)
What type of gin you use doesn’t really matter as long as you don’t buy the cheapest bottle. You can make any amount that you feel comfortable with using a ratio similar to one cup of raisins to every 2 cups of gin.
Last but not least Tonic water. A Medline search turned out that quinine may help in the treatment of muscle spasm.
Monday, January 25, 2010
Sunday, January 17, 2010
Your Health and Hy-Vee Wine and Spirits (Part One)
Last May Wine Spectator Magazine did a whole issue about the Healing Power of Wine. Most people have heard that wine is good for you, but do you know why? This was a very informative issue. Many studies are being done on wine right now and some of the results might surprise you. Wine contains a compound found in the skins of red grapes, called resveratrol that protects us from heart disease, cancers and other diseases and ailments.
According to recent studies, it has been found that red wine with regular and moderate use (1 glass for women and 2 glasses for men per day) promotes good health. It can reduce heart disease up to 35 %, because the resveratrol prevents the formation of protein that reduces heart pumping efficiency. It also reduces production of low density lipoprotein (LDL) cholesterol (the bad stuff) and boosts high density lipoprotein HDL cholesterol (the good stuff). Lastly the alcohol protects the heart mainly by acting on platelets to prevent clogging, thus helping your blood pressure. The resveratrol in red wine also helps with the reduction of cancer by boosting the immune system and blocking cancer formation with chemical components acting as antioxidants. It also prevents molecules from doing cellular damage inhibiting tumor development.
Studies are also being done that show how wine can cut your chances of getting a cold or the flu. There are even studies being done that show that drinking wine can increase your lifespan by 5 yrs. The most beneficial red wines are Cabernet, Pinot Noir and Petite Syrah. Now there are studies being done to show the benefits of white wine, I found an article on Web MD that states that whites maybe just a beneficial as reds.
Here in Yankton our Hy-Vee Wine and Spirits Manager Lynn Schieffer has done speeches for Heart Healthy events at our store and Avera Sacred Heart Hospital. Before starting any new diet changes be sure to consult with your doctor and do your own research. There are tons of studies out there.
Next Week we will discuss some health benefits of other wine and spirits products.
According to recent studies, it has been found that red wine with regular and moderate use (1 glass for women and 2 glasses for men per day) promotes good health. It can reduce heart disease up to 35 %, because the resveratrol prevents the formation of protein that reduces heart pumping efficiency. It also reduces production of low density lipoprotein (LDL) cholesterol (the bad stuff) and boosts high density lipoprotein HDL cholesterol (the good stuff). Lastly the alcohol protects the heart mainly by acting on platelets to prevent clogging, thus helping your blood pressure. The resveratrol in red wine also helps with the reduction of cancer by boosting the immune system and blocking cancer formation with chemical components acting as antioxidants. It also prevents molecules from doing cellular damage inhibiting tumor development.
Studies are also being done that show how wine can cut your chances of getting a cold or the flu. There are even studies being done that show that drinking wine can increase your lifespan by 5 yrs. The most beneficial red wines are Cabernet, Pinot Noir and Petite Syrah. Now there are studies being done to show the benefits of white wine, I found an article on Web MD that states that whites maybe just a beneficial as reds.
Here in Yankton our Hy-Vee Wine and Spirits Manager Lynn Schieffer has done speeches for Heart Healthy events at our store and Avera Sacred Heart Hospital. Before starting any new diet changes be sure to consult with your doctor and do your own research. There are tons of studies out there.
Next Week we will discuss some health benefits of other wine and spirits products.
January 17th Weekly Selections
Wine of the Week
BV Coatal Estates 2006 Cabernet
Dark ruby-violet color. This Coastal Cabernet Sauvignon promises much, and delivers more! The aromas suggest black and green peppercorn, with currant-mint and black tea overtones. Medium bodied, the aromas are echoed on the palate, and completed by hints of dark chocolate. Finishing with a light, velvety texture, this wine is very easy to drink.
Beer of the Week
Bud Select 55
A smooth, light golden lager with 55 calories and the crisp, clean finish of Budweiser Select. Select 55 is brewed with caramel malts and a blend of imported and domestic hopping. Select 55 has a light golden color and offers aroma notes of toasted malt and subtle hopping. This beer has 1.9 grams of Carbohydrates and 2.4% Alcohol.
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
Champagne cocktail (Week 2 of Valentine's day theme)
BV Coatal Estates 2006 Cabernet
Dark ruby-violet color. This Coastal Cabernet Sauvignon promises much, and delivers more! The aromas suggest black and green peppercorn, with currant-mint and black tea overtones. Medium bodied, the aromas are echoed on the palate, and completed by hints of dark chocolate. Finishing with a light, velvety texture, this wine is very easy to drink.
Bud Select 55
A smooth, light golden lager with 55 calories and the crisp, clean finish of Budweiser Select. Select 55 is brewed with caramel malts and a blend of imported and domestic hopping. Select 55 has a light golden color and offers aroma notes of toasted malt and subtle hopping. This beer has 1.9 grams of Carbohydrates and 2.4% Alcohol.
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
Champagne cocktail (Week 2 of Valentine's day theme)
- 1 sugar cube
- 2-3 dashes Angostura bitters
- Champagne
- 1 oz brandy
- Orange slice
- Maraschino cherry
Place the sugar cube in the bottom of a Champange flute. Use the dashes of angostura bitters to saturate the sugar cube, Pour Champange into the flute. Add brandy. Garnich with the orange slice and Cherry.
Sunday, January 10, 2010
January 10th Weekly Selections
Wine of the Week
Stella Rosa
From the beautiful village of Santo Stefano Belbo in Piedmont comes our delicious Stella Rosa. A refreshing red wine to be served chilled and accompanied by fresh fruit and cheese. Tasting notes: Very floral on the nose with what seems to me like roses. Also cranberry and grape jam coming through. Carmel initially on the palate and then the cranberry and roses showing on the midpalate. Carmel comes through again on the finish. Sweet and very slightly frizante. (Review from Cellar Tracker)
Beer of the Week
Leinenkugel’s 1888 Bock
Its back! The leinenkugel’s 1888 bock features a robust head that seizes the rich aroma of toasted and carmel malts. This full-bodied brew has a smooth, toasted malt flavor. This was a big seller last year.
Tasting notes: 1888 Bock pours a clear, dark golden brown color with a medium-height tan head. The beer’s aroma is of slightly sweet malt with some caramel malt and floral hop hints. This beer’s flavor starts dry, with some slightly grainy, bready malt notes. There is a relatively substantial (considering the beer’s not-overwhelming malt profile) floral hop bitterness at the back and sides of the tongue. 1888 Bock is listed as being brewed with Cluster hops and is 18 international bitterness units.Modest amounts of dark fruit flavors show at mid tongue. Also appearing at mid tongue is a bit of a sourdough-ish tang that I found a tad out of place.1888 Bock’s finish is dry with a bready, malty flavor that finally ends on a slightly astringent floral hop bitterness. (Review by Tim Hynds (Sioux City Journal)
Seth Fox takes pride in the fact that his vodka is made from Kansas grain. “The best grain in the world,” he says. In fact, the best grain in the world grows right around the corner from his home; Fox buys all the grain used for production from his neighbor. Every component of Most Wanted Vodka is produced either right here in Kansas, or in the United States.His best seller, Most Wanted vodka, is a hit at local liquor stores. His ultra-premium brand, Fox vodka, is served at some of the finest restaurants in his region. "Customers like that it's from right here," said Dustin Hundley, owner of the Metropolitan Steak House in nearby Leavenworth. "We did a taste test against some of the better-known brands and it was just as clean and crisp, if not better. We run out of it." Mr. Fox's sales are driven mostly by word-of-mouth locally, and beyond the state through a network of microdistilling aficionados. "I get calls from all across the nation asking, Where can I buy your vodka?" Mr. Fox said. "I say, You've got to come to Kansas. Who grows the best grain in the world?"
Cocktail of the Week This starts the beginning of our Valentine’s day cocktail theme.
Flirtini
Stella Rosa
From the beautiful village of Santo Stefano Belbo in Piedmont comes our delicious Stella Rosa. A refreshing red wine to be served chilled and accompanied by fresh fruit and cheese. Tasting notes: Very floral on the nose with what seems to me like roses. Also cranberry and grape jam coming through. Carmel initially on the palate and then the cranberry and roses showing on the midpalate. Carmel comes through again on the finish. Sweet and very slightly frizante. (Review from Cellar Tracker)
Beer of the Week
Its back! The leinenkugel’s 1888 bock features a robust head that seizes the rich aroma of toasted and carmel malts. This full-bodied brew has a smooth, toasted malt flavor. This was a big seller last year.
Tasting notes: 1888 Bock pours a clear, dark golden brown color with a medium-height tan head. The beer’s aroma is of slightly sweet malt with some caramel malt and floral hop hints. This beer’s flavor starts dry, with some slightly grainy, bready malt notes. There is a relatively substantial (considering the beer’s not-overwhelming malt profile) floral hop bitterness at the back and sides of the tongue. 1888 Bock is listed as being brewed with Cluster hops and is 18 international bitterness units.Modest amounts of dark fruit flavors show at mid tongue. Also appearing at mid tongue is a bit of a sourdough-ish tang that I found a tad out of place.1888 Bock’s finish is dry with a bready, malty flavor that finally ends on a slightly astringent floral hop bitterness. (Review by Tim Hynds (Sioux City Journal)
Spirit of the Week
Most Wanted VodkaSeth Fox takes pride in the fact that his vodka is made from Kansas grain. “The best grain in the world,” he says. In fact, the best grain in the world grows right around the corner from his home; Fox buys all the grain used for production from his neighbor. Every component of Most Wanted Vodka is produced either right here in Kansas, or in the United States.His best seller, Most Wanted vodka, is a hit at local liquor stores. His ultra-premium brand, Fox vodka, is served at some of the finest restaurants in his region. "Customers like that it's from right here," said Dustin Hundley, owner of the Metropolitan Steak House in nearby Leavenworth. "We did a taste test against some of the better-known brands and it was just as clean and crisp, if not better. We run out of it." Mr. Fox's sales are driven mostly by word-of-mouth locally, and beyond the state through a network of microdistilling aficionados. "I get calls from all across the nation asking, Where can I buy your vodka?" Mr. Fox said. "I say, You've got to come to Kansas. Who grows the best grain in the world?"
Cocktail of the Week This starts the beginning of our Valentine’s day cocktail theme.
Flirtini
- 2 pieces fresh pineapple
- ½ oz Cointreau
- ½ oz Vodka
- 1 oz Pineapple Juice
- 3 oz Champagne
- Maraschino cherry for garnish
Scotch Whiskey & Scotch Tasting
With the upcoming Scotch tasting I thought it would be a good time to give you a little info about Scotch.
Essentially, Scotch tasting is done through the nose. A handy tool for tasting is a tulip-shaped glass or Scotch snifter that will enhance the taste by allowing the aromas to gather at the bottom and drift to the top. Adding a little water will open up the flavor by releasing the whisky’s aromas.
Four categories of Scotch: single malt, pure malt, blended and single grain. Single malt and blended scotch are the most popular. Single means that a Scotch is from a single distillery, while blended means that the product is composed of whiskies from two or more distilleries.
The flavor of every Scotch is affected by a variety of factors: the type of wood barrel it is stored in; the water and type of stone it flows over; and the aging process. Some Scotch’s even get aged in two different types of wood barrels.
A smooth-flavored Scotch means that the high alcohol content is not obvious at first taste, and the initial harsh bit is missing. Scotch is usually drunk at room temperature with a touch of water, no ice. This lets the Scotch whisky release it flavors to a maximum. As always, the golden rule of Scotch drinking is that since you pay for it, you should enjoy it anyway you want.
(Parts of this article comes from Dwight Dehl, Hy-Vee Wine & Spirits, Waterloo, IA)
Essentially, Scotch tasting is done through the nose. A handy tool for tasting is a tulip-shaped glass or Scotch snifter that will enhance the taste by allowing the aromas to gather at the bottom and drift to the top. Adding a little water will open up the flavor by releasing the whisky’s aromas.
Four categories of Scotch: single malt, pure malt, blended and single grain. Single malt and blended scotch are the most popular. Single means that a Scotch is from a single distillery, while blended means that the product is composed of whiskies from two or more distilleries.
The flavor of every Scotch is affected by a variety of factors: the type of wood barrel it is stored in; the water and type of stone it flows over; and the aging process. Some Scotch’s even get aged in two different types of wood barrels.
A smooth-flavored Scotch means that the high alcohol content is not obvious at first taste, and the initial harsh bit is missing. Scotch is usually drunk at room temperature with a touch of water, no ice. This lets the Scotch whisky release it flavors to a maximum. As always, the golden rule of Scotch drinking is that since you pay for it, you should enjoy it anyway you want.
(Parts of this article comes from Dwight Dehl, Hy-Vee Wine & Spirits, Waterloo, IA)
January Wine of the Month
Chilean Wines
A lot of great wines are coming out of South America recently, particularly Chile. With ideal growing conditions and reasonable vineyard land and labor costs, it is no surprise that Chile is becoming one of the world’s leading producers of wine with a high ratio of value to price. For wine producing grapes, like Malbec, Torrontes, Cabernet Sauvignon, Chardonnay and a few others the Chilean climate is ideal. Chile is the fifth largest exporter of wine to the United States & the number of wineries has grown from 12 in 1995 to over 70 in 2005. According to an article of the Wine Spectator magazine the quality of Chilean wines has improved impressively over the last few years with 60% of the wines reviewed ranking at least 85 points or better, and three fourths of them retail for less than $20. The ones reviewed that we carry are La Joya Merlot (88) & Cab (84), Santa Rita Reserve Chardonnay (86), & Casillero del Diablo Carmenère (88). Chilean wines have also ranked very high at some international competitions according to wikipedia. At the 2005 Berlin wine tasting Chilean wines took 5 of the top 7 places and the 2006 Tokyo tasting Chilean wines had 4 of the top 5 places. Chilean Cabernets are distinctive & very easy to drink with soft tannins and flavors of mint, black currant, olives and smoke. Chardonnays are less distinctive and follow the new world style. Carmenère have softer and gentler tannins than Cabernet with flavors of dark chocolate, tobacco and leather.
Stop in to Hy-Vee Wine & Spirits and check out these wines from Chili: Cono Sur Cabernet, Santa Rita 120 Sauvignon Blanc, Santa Rita Chardonnay, Casillero Del Diablo Carmenere or Cabernet, and Lajoya Carmenere, Cabernet, or Merlot. While shopping you might notice that some wineries buy Chilean wines from the open market, so what used to be Californian wine is now Chilean wine. A few of these would be Pepperwood, Corbett Canyon, and Inglenook.
Present Your Regal Wine Club Card and receive a 10% Discount on all Chilean 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
A lot of great wines are coming out of South America recently, particularly Chile. With ideal growing conditions and reasonable vineyard land and labor costs, it is no surprise that Chile is becoming one of the world’s leading producers of wine with a high ratio of value to price. For wine producing grapes, like Malbec, Torrontes, Cabernet Sauvignon, Chardonnay and a few others the Chilean climate is ideal. Chile is the fifth largest exporter of wine to the United States & the number of wineries has grown from 12 in 1995 to over 70 in 2005. According to an article of the Wine Spectator magazine the quality of Chilean wines has improved impressively over the last few years with 60% of the wines reviewed ranking at least 85 points or better, and three fourths of them retail for less than $20. The ones reviewed that we carry are La Joya Merlot (88) & Cab (84), Santa Rita Reserve Chardonnay (86), & Casillero del Diablo Carmenère (88). Chilean wines have also ranked very high at some international competitions according to wikipedia. At the 2005 Berlin wine tasting Chilean wines took 5 of the top 7 places and the 2006 Tokyo tasting Chilean wines had 4 of the top 5 places. Chilean Cabernets are distinctive & very easy to drink with soft tannins and flavors of mint, black currant, olives and smoke. Chardonnays are less distinctive and follow the new world style. Carmenère have softer and gentler tannins than Cabernet with flavors of dark chocolate, tobacco and leather.
Stop in to Hy-Vee Wine & Spirits and check out these wines from Chili: Cono Sur Cabernet, Santa Rita 120 Sauvignon Blanc, Santa Rita Chardonnay, Casillero Del Diablo Carmenere or Cabernet, and Lajoya Carmenere, Cabernet, or Merlot. While shopping you might notice that some wineries buy Chilean wines from the open market, so what used to be Californian wine is now Chilean wine. A few of these would be Pepperwood, Corbett Canyon, and Inglenook.
Present Your Regal Wine Club Card and receive a 10% Discount on all Chilean 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, January 3, 2010
Wine Tip: Chocolate and Wine Pairing Video | Wine Tips | News & Feature
This is a great video with Valentine's Day fast approching.
Wine Tip: Chocolate and Wine Pairing Video Wine Tips News & Feature
Wine Tip: Chocolate and Wine Pairing Video Wine Tips News & Feature
January 4th Weekly Selections
Wine of the Week
Benziger 2005 Merlot
The 2005 Sonoma County Merlot has flavors of red cherry, plum, blueberry, pepper and toast. Well integrated tannins give the wine a soft, textured mouthfeel and lingering finish.
Beer of the Week
Stella Artois
Stella Artois is a classic Belgian lager, golden in color with exceptional clarity and a spicy hop character. Stella Artois is brewed using only the finest natural ingredients – water, barley malt, hops, non-malted grains and Stella Artois’ unique yeast strain – a much-cherished secret that has been kept throughout the years. Stella Artois was originally brewed as a special holiday beer. It was christened Stella, which is Latin for “star.” The beer was so well received that it became available throughout the year.
Spirit of the Week
Kahlua Coffee Cream
This is a limited edition to the Kahlua family. This is an exotic sensation that combines natural cream with the original Mexican coffee liquor made from hand-selected 100% Arabica beans. Serve on the rocks, straight or with coffee.
Cocktail of the Week
Kahlua French Vanilla Butterfly
Benziger 2005 Merlot
The 2005 Sonoma County Merlot has flavors of red cherry, plum, blueberry, pepper and toast. Well integrated tannins give the wine a soft, textured mouthfeel and lingering finish.
Beer of the Week
Stella Artois
Stella Artois is a classic Belgian lager, golden in color with exceptional clarity and a spicy hop character. Stella Artois is brewed using only the finest natural ingredients – water, barley malt, hops, non-malted grains and Stella Artois’ unique yeast strain – a much-cherished secret that has been kept throughout the years. Stella Artois was originally brewed as a special holiday beer. It was christened Stella, which is Latin for “star.” The beer was so well received that it became available throughout the year.
Kahlua Coffee Cream
This is a limited edition to the Kahlua family. This is an exotic sensation that combines natural cream with the original Mexican coffee liquor made from hand-selected 100% Arabica beans. Serve on the rocks, straight or with coffee.
Cocktail of the Week
Kahlua French Vanilla Butterfly
- 2 parts Kahlua French Vanilla
- 1 part Amaretto
- 2 parts Orange Juice
Combine ingredients in a cocktail shaker and shake vigorously. Pour over ice and garnish with an orange wedge.
Wednesday, December 16, 2009
January Tasting
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.
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.
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
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