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.
Showing posts with label Beer. Show all posts
Showing posts with label Beer. Show all posts
Monday, January 25, 2010
Sunday, January 17, 2010
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
Sunday, January 3, 2010
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.
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.
Sunday, November 22, 2009
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.
Monday, November 9, 2009
November 9th Weekly Selections
Wine of the Week
Camelot Pinot Noir 2006
Produced from grapes grown in the heralded Languedoc–Roussillon region of southern France, Pinot Noir’s ancestral homeland, this silky red reveals a complex bouquet of spring flowers, raspberries, spiced plum, candied strawberry and truffles. Ultra-smooth on the palate with luscious fruit, velvety tannins and a rich, elegant finish, it’s delicious with grilled salmon, rosemary chicken, herb-marinated lamb chops, roast duck and mushroom pizza.
Beer of the Week
Shell Snowstorm
Brewed with copious amounts of Munich malt coupled with three different British crystal malts, and British Chocolate. Snowstorm is dark mahogany in color with a tan head and displays flavors reminiscent of dark fruit, licorice, and chocolate.
Spirit of the Week
Cruzan Estate Light Rum
Silver Medal winner in the 2007 San Francisco World Spirits Competition. The Cruzan Estate Light Rum is aged a minimum of two years on charred American oak casks. After the aging, though, the light rum goes thru a closely monitored filtration process that reduces color as well as oak and vanilla character. The additional aging and limited filtration brings out the full-bodied, smooth taste that makes Cruzan Estate Light to the delicate rum is really, really is. It has a natural chardonnay like hue and is delicate on the palate.
Cocktail of the Week
Arturo's Positano Winter Sunset By Stephen Phillips
Relax with this popular drink direct from sunny Italy. It's just right for a cold winter's night and may inspire dreams of a Mediterranean vacation.
• 1-1/2 oz. Malibu coconut-flavored rum
• 1-1/2 oz. white crème de cacao
• 1/2 oz. Tia Maria
• Warmed whipped cream (the canned variety works)
• Warm chocolate syrup
• Freshly baked chocolate chip cookie (the refrigerated-mix kind is fine)
Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.) Combine Malibu, crème de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
Camelot Pinot Noir 2006
Produced from grapes grown in the heralded Languedoc–Roussillon region of southern France, Pinot Noir’s ancestral homeland, this silky red reveals a complex bouquet of spring flowers, raspberries, spiced plum, candied strawberry and truffles. Ultra-smooth on the palate with luscious fruit, velvety tannins and a rich, elegant finish, it’s delicious with grilled salmon, rosemary chicken, herb-marinated lamb chops, roast duck and mushroom pizza.
Beer of the Week
Shell Snowstorm
Brewed with copious amounts of Munich malt coupled with three different British crystal malts, and British Chocolate. Snowstorm is dark mahogany in color with a tan head and displays flavors reminiscent of dark fruit, licorice, and chocolate.
Spirit of the Week
Cruzan Estate Light Rum
Silver Medal winner in the 2007 San Francisco World Spirits Competition. The Cruzan Estate Light Rum is aged a minimum of two years on charred American oak casks. After the aging, though, the light rum goes thru a closely monitored filtration process that reduces color as well as oak and vanilla character. The additional aging and limited filtration brings out the full-bodied, smooth taste that makes Cruzan Estate Light to the delicate rum is really, really is. It has a natural chardonnay like hue and is delicate on the palate.
Cocktail of the Week
Arturo's Positano Winter Sunset By Stephen Phillips
Relax with this popular drink direct from sunny Italy. It's just right for a cold winter's night and may inspire dreams of a Mediterranean vacation.
• 1-1/2 oz. Malibu coconut-flavored rum
• 1-1/2 oz. white crème de cacao
• 1/2 oz. Tia Maria
• Warmed whipped cream (the canned variety works)
• Warm chocolate syrup
• Freshly baked chocolate chip cookie (the refrigerated-mix kind is fine)
Warm up your can of whipped cream by immersing it in a pot filled with medium-hot water for three to five minutes. (Water should cover at least half of the can.) Combine Malibu, crème de cacao and Tia Maria in an Old-Fashioned style glass. Stir gently. Remove whipped cream can from medium-hot water and top drink mixture with whipped cream. Drizzle with hot chocolate. Serve with a freshly baked chocolate chip cookie on the side.
Monday, November 2, 2009
November 2nd Weekly Selections
Wine of the Week
Red Diamond 2004 Shiraz
A juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier. Aromas of raspberry jam, leather and pepper, mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey. I thought this was easy to drink with a nice smooth finish...definately a taste of honey on the finish.
Beer of the Week
Goose Island Bourbon County Stout
Brewed in honor of the 1000th batch at the original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. A great cigar beer.
Spirit of the Week
Johnnie Walker Gold Label Scotch
Johnnie Walker Gold Label was blended to celebrate the first 100 years of the House of Walker in 1920. A well-kept secret, it’s only been available outside the company since the 1990s. It has a distinctly smooth, sweet and luxurious character, with a stylish elegance and refined quality. With its rich gold color and old-gold glints, it reveals a full, round, deep nose. There are notes of soft raisins and toffee, fresh malt and light cream – Gold Label is as enticing as it is sensuous. Its palate is rich and broad with full malt flavors and honeyed spices with almonds and marzipan, which leads to a distinctive creaminess. Cardhu™ provides strong yet smooth malt and oak flavors. Extra-mature grain whiskies deliver some of the lingering sweetness, while Clynelish™ from the northern Highlands is responsible for the unusual aromatic creaminess. The finish is multidimensional and satisfyingly long.
Cocktail of the Week
Positively Warm Apple Pie by Stephen Phillips
A slice of apple pie fresh from the oven is a quintessential fall treat. Prefer your dessert in liquid form? This Warm Apple Pie, made with apple cider, baking spices and an orange-flavored Italian liqueur called Tuaca, is the perfect after-dinner drink.
• 6 oz. apple cider (heated)
• 2 oz. Tuaca liqueur
• Whipped cream
• Pinch cinnamon and nutmeg
• 1 cinnamon stick
In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.
Red Diamond 2004 Shiraz
A juicy, fruit-forward Shiraz with a bit of floral spice, courtesy of a splash of Viognier. Aromas of raspberry jam, leather and pepper, mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey. I thought this was easy to drink with a nice smooth finish...definately a taste of honey on the finish.
Beer of the Week
Goose Island Bourbon County Stout
Brewed in honor of the 1000th batch at the original Clybourn brewpub. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. A great cigar beer.
Spirit of the Week
Johnnie Walker Gold Label Scotch
Johnnie Walker Gold Label was blended to celebrate the first 100 years of the House of Walker in 1920. A well-kept secret, it’s only been available outside the company since the 1990s. It has a distinctly smooth, sweet and luxurious character, with a stylish elegance and refined quality. With its rich gold color and old-gold glints, it reveals a full, round, deep nose. There are notes of soft raisins and toffee, fresh malt and light cream – Gold Label is as enticing as it is sensuous. Its palate is rich and broad with full malt flavors and honeyed spices with almonds and marzipan, which leads to a distinctive creaminess. Cardhu™ provides strong yet smooth malt and oak flavors. Extra-mature grain whiskies deliver some of the lingering sweetness, while Clynelish™ from the northern Highlands is responsible for the unusual aromatic creaminess. The finish is multidimensional and satisfyingly long.
Cocktail of the Week
Positively Warm Apple Pie by Stephen Phillips
A slice of apple pie fresh from the oven is a quintessential fall treat. Prefer your dessert in liquid form? This Warm Apple Pie, made with apple cider, baking spices and an orange-flavored Italian liqueur called Tuaca, is the perfect after-dinner drink.
• 6 oz. apple cider (heated)
• 2 oz. Tuaca liqueur
• Whipped cream
• Pinch cinnamon and nutmeg
• 1 cinnamon stick
In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick.
Monday, October 26, 2009
October 26th Weekly Selections
Wine of the week
Santa Rita 120 Sauvignon Blanc 2008
Winemaker's comments : Our 120 Sauvignon Blanc is crisp and refreshing. It has aromas and flavors of citrus fruits such as grapefruit and lemon peel that lend a fresh balance to the tropical fruit character and the typical herbal notes from the 2% of semillón in the blend. Vibrant, fresh, deep, and well-rounded on the palate. Excellent as an aperitif or with seafood. This wine has a fruity aroma, with a crisp, fruity with a nice acidity. Very light and easy to drink.
Beer of the week
Leinenkugel's Fireside Nut Brown
While the star of this holiday seasonal is the roasted malt character, the well-balanced flavor and brilliant amber tones give this a comforting approachability that you don’t experience in a traditional English-style nut browns. English two-row malts give this lager a maple aroma and pronounced chocolate, carmel and hazelnut top notes that dance around the palate before finishing gracefully. (Leinenkugel website) This beer was a big seller last year!
Spirit of the week
Jose Cuervo Black Medallion Tequila
This complex, flavorful anejo tequila is aged for twelve months in new charred oak barrels. The agave foundation is buried under aromas of oak extract, vanilla and dark caramel. The palate entry is concentrated and sweet, with no natural agave herbaceousness; the midpalate mirrors the manufactured sweetness of the entry. Finishes warm, woody and smoky-sweet. (Wine Enthusiast)
Cocktail of the week
Kahlua Black Cat
Santa Rita 120 Sauvignon Blanc 2008
Winemaker's comments : Our 120 Sauvignon Blanc is crisp and refreshing. It has aromas and flavors of citrus fruits such as grapefruit and lemon peel that lend a fresh balance to the tropical fruit character and the typical herbal notes from the 2% of semillón in the blend. Vibrant, fresh, deep, and well-rounded on the palate. Excellent as an aperitif or with seafood. This wine has a fruity aroma, with a crisp, fruity with a nice acidity. Very light and easy to drink.
Beer of the week
Leinenkugel's Fireside Nut Brown
While the star of this holiday seasonal is the roasted malt character, the well-balanced flavor and brilliant amber tones give this a comforting approachability that you don’t experience in a traditional English-style nut browns. English two-row malts give this lager a maple aroma and pronounced chocolate, carmel and hazelnut top notes that dance around the palate before finishing gracefully. (Leinenkugel website) This beer was a big seller last year!
Spirit of the week
Jose Cuervo Black Medallion Tequila
This complex, flavorful anejo tequila is aged for twelve months in new charred oak barrels. The agave foundation is buried under aromas of oak extract, vanilla and dark caramel. The palate entry is concentrated and sweet, with no natural agave herbaceousness; the midpalate mirrors the manufactured sweetness of the entry. Finishes warm, woody and smoky-sweet. (Wine Enthusiast)
Cocktail of the week
Kahlua Black Cat
- 1 oz Kahlua
- 2 1/2 oz Vanilla Vodka
- 1/4 oz Sambuca
- Espresso beans for ganrish
Sunday, October 18, 2009
October 19th Weekly Selections
Wine of the Week
Cypress Vineyards Cabernet Sauvignon 2007
Beer of the Week
Michelob AmberBock
This is a very drinkable beer from Anheuser-Bush, Inc. The Smoothness, deep-dark color and a roasted malt taste that finishes clean are the hallmarks of this distinctive brew. Brewed using 100-percent malt—including dark-roasted black and caramel malts and all-imported hops—Michelob AmberBock has a unique, rich amber color and smooth, full-bodied taste. This beer is part of the Hy-Vee Seasons Ad that runs until the Oct. 28th making it a great time to give it a try.
Spirit of the Week
Cruzan rum cream
Rum cream is made of fresh dairy cream and Cruzan aged Light Rum, giving a smooth, clean and aromatic cream rum liqueur. The taste is rich, but light, with caramel, vanilla and other flavors and is best served as a cordial, over ice or mixed in hot and cold drinks. I thought this was very smooth and similar to an Irish cream in flavor and texture.
Cocktail of the Week
Mali-boo Witches Brew
Cypress Vineyards Cabernet Sauvignon 2007
This wine is made by South Dakota native & SDSU alumnus Jerry Lohr of J. Lohr Winery in San Jose, California. The 2007 Cypress Vineyards Cabernet is a very dark purple in color with youthful red hues. The wine has an attractive mix of jammy red fruits, black cherries, black currants, violets and spicy cigar box oak aromas. The palate is very plump and rich with a mouthful of varietal Cabernet fruitiness from start to finish. A Cabernet serious enough for the connoisseur, yet quaffable for anyone who enjoys a good glass of red wine, the 2007 Cypress Vineyard Cabernet Sauvignon would be the perfect pairing for a roasted leg of lamb, or osso bucco. This wine should be enjoyed in its youth or cellared up to five years. My tasting notes: Med-bodied, with a smooth finish.
Michelob AmberBock
This is a very drinkable beer from Anheuser-Bush, Inc. The Smoothness, deep-dark color and a roasted malt taste that finishes clean are the hallmarks of this distinctive brew. Brewed using 100-percent malt—including dark-roasted black and caramel malts and all-imported hops—Michelob AmberBock has a unique, rich amber color and smooth, full-bodied taste. This beer is part of the Hy-Vee Seasons Ad that runs until the Oct. 28th making it a great time to give it a try.
Spirit of the Week
Cruzan rum cream
Rum cream is made of fresh dairy cream and Cruzan aged Light Rum, giving a smooth, clean and aromatic cream rum liqueur. The taste is rich, but light, with caramel, vanilla and other flavors and is best served as a cordial, over ice or mixed in hot and cold drinks. I thought this was very smooth and similar to an Irish cream in flavor and texture.
Mali-boo Witches Brew
- 1 ¼ oz Malibu Rum
- ¾ oz White crème de cacao
- ¼ oz Grapefruit juice
- ¾ oz Orange juice
Combine ingredients in a shaker filled with ice. Shake well and serve into martini glass, garnish with Halloween gummy worms.
Monday, October 12, 2009
October 12th Weekly Selections
Wine of the Week
O'Reillys Irish Cream
O’Reillys is a wine based Irish cream that has the velvety texture and taste of its spirit-based Irish cream cousin, but with a softer, smoother finish from the use of wine vs. whiskey. Very easy to drink and it is a little lower in alcohol at 13.9%. I am waiting for an e-mail back about if this product is gluten free. I will post a comment once I get the answer.
Beer of the Week
Guinness 250 Anniversary
This beer has a dark brown, nearly black body with laser-red highlights. Up top, two fingers of creamy, dusty-tan head that sticks around for a while and leaves good lacing on the way down. It is medium bodied with flavors of roasted malt with nutty, chocolaty and dark-fruity notes with a drying finish.
Spirit of the Week
Most Wanted Pioneer Whiskey
This is an American blended whiskey, made by Seth Fox on a farm northwest of Kansas City. Pioneer whiskey is distilled at a 80 proof, higher than other whiskeys, and then aged in a seasoned whiskey barrel to further the development of a smooth, light taste. Some people have referred to this as a "White Dog Whiskey" (an unaged whiskey) that has been lightly aged for a few months.
Cocktail of the Week
Blood Red Sangria
• 1 bottle (inexpensive) red wine
• 12 oz Club Soda
• 2 oz Cognac (Brandy)
• 3 Tbs. Warmed Honey
• 4 Sliced Figs
• 1/2 Cup Red or Black Grapes, halved
• 1/2 Cup Pitted Cherries (Can be frozen)
• Ice
Combine the fruit in a large glass bowl, adding the cognac and honey until the honey is dissolved. Pour in the wine and stir gently. Refrigerate for a minimum of two hours and maximum of overnight. When ready to serve, pour mixture into a glass pitcher. You can strain the fruit out if you like and use it as a garnish later. Add the club soda and stir gently. Pour into a wine glass that is filled with ice.
O'Reillys Irish Cream
O’Reillys is a wine based Irish cream that has the velvety texture and taste of its spirit-based Irish cream cousin, but with a softer, smoother finish from the use of wine vs. whiskey. Very easy to drink and it is a little lower in alcohol at 13.9%. I am waiting for an e-mail back about if this product is gluten free. I will post a comment once I get the answer.
Beer of the Week
Guinness 250 Anniversary
This beer has a dark brown, nearly black body with laser-red highlights. Up top, two fingers of creamy, dusty-tan head that sticks around for a while and leaves good lacing on the way down. It is medium bodied with flavors of roasted malt with nutty, chocolaty and dark-fruity notes with a drying finish.
Spirit of the Week
Most Wanted Pioneer Whiskey
This is an American blended whiskey, made by Seth Fox on a farm northwest of Kansas City. Pioneer whiskey is distilled at a 80 proof, higher than other whiskeys, and then aged in a seasoned whiskey barrel to further the development of a smooth, light taste. Some people have referred to this as a "White Dog Whiskey" (an unaged whiskey) that has been lightly aged for a few months.
Cocktail of the Week
Blood Red Sangria
• 1 bottle (inexpensive) red wine
• 12 oz Club Soda
• 2 oz Cognac (Brandy)
• 3 Tbs. Warmed Honey
• 4 Sliced Figs
• 1/2 Cup Red or Black Grapes, halved
• 1/2 Cup Pitted Cherries (Can be frozen)
• Ice
Combine the fruit in a large glass bowl, adding the cognac and honey until the honey is dissolved. Pour in the wine and stir gently. Refrigerate for a minimum of two hours and maximum of overnight. When ready to serve, pour mixture into a glass pitcher. You can strain the fruit out if you like and use it as a garnish later. Add the club soda and stir gently. Pour into a wine glass that is filled with ice.
Wednesday, October 7, 2009
Drink Beer or Wine, live longer
I ran across an article in Draft Magazine that talked about this study. A study by Dutch researchers suggests that beer can extend you life by as much as 2.5 years and wine can extend it by 5 yrs. The researchers cataloged the eating and drinking habits of 1,373 men for more than 40 years and found that men who had about 20 grams (0.7 ounces) of alcohol daily had 2.5 years added to their life expectancy at age 50, compared with those who didn’t drink at all. Check out bloomberg.com/apps/news to read the full article.
Monday, October 5, 2009
October 5th Weekly Selections
Wine of the Week
El Toro Flaco Sangria
This refreshing sweet Sangria from the heart of Spain is sure to be a hit at any festivities. Let the skinny bull be the talk of your next fiesta. Has a very fruity and light body. Very easy to drink with a smooth finish. I give it two thumbs up, would be great for a party something to satisfy everyone.
Beer of the Week
Woodchuck Granny Smith
Made from only Granny Smith apples, this one's a lot more tart and quite a bit tangier than an average Woodchuck. If you're a green apple sort of person, this could be your woodchuck. This cider is also Gluten-free. I've tried this last summer and it tastes nothing like a beer it really reminded me a regular apple cider.
Spirit of the Week
Old Mr Boston Blackberry Brandy
Very dark reddish-amber hue. Artificial, candied blackberry aromas with a spirity edge. A sweet, rounded entry leads to a medium-bodied palate. Made with all-natural fruit flavors. Made with all-natural fruit flavors. Check out the following website to see Blackberry Brandy Benefits www.associatedcontent.com/article/1239085/blackberry_brandy_benefits.html
Cocktail of the Week
Vampire Kiss
El Toro Flaco Sangria
This refreshing sweet Sangria from the heart of Spain is sure to be a hit at any festivities. Let the skinny bull be the talk of your next fiesta. Has a very fruity and light body. Very easy to drink with a smooth finish. I give it two thumbs up, would be great for a party something to satisfy everyone.
Beer of the Week
Woodchuck Granny Smith
Made from only Granny Smith apples, this one's a lot more tart and quite a bit tangier than an average Woodchuck. If you're a green apple sort of person, this could be your woodchuck. This cider is also Gluten-free. I've tried this last summer and it tastes nothing like a beer it really reminded me a regular apple cider.
Spirit of the Week
Old Mr Boston Blackberry Brandy
Very dark reddish-amber hue. Artificial, candied blackberry aromas with a spirity edge. A sweet, rounded entry leads to a medium-bodied palate. Made with all-natural fruit flavors. Made with all-natural fruit flavors. Check out the following website to see Blackberry Brandy Benefits www.associatedcontent.com/article/1239085/blackberry_brandy_benefits.html
Cocktail of the Week
Vampire Kiss
- 2 parts Malibu Passion Fruit Rum
- 1 part Tonic water
- Splash of Cranberry juice
Shake with ice, strain into a cocktail glass and garnish with seasonal fruit.
Monday, September 28, 2009
September 28th Weekly Selections
Wine of the Week
Pink Slip
This wine is made right here in South Dakota at Prairie Berry Winery in Hill City. A cool blend of White Zinfandel and Catawba. It is a semi-dry blush wine that pairs remarkably well with a wide range of foods!
Beer of the Week
Bud Light Golden Wheat
Introducing Bud Light Golden Wheat, a more flavorful light beer for a refreshing alternative to the everyday. Bud Light Golden Wheat is the first light beer brewed with golden wheat and a hint of citrus, created specifically for smooth drinkability. The result is a surprisingly easy to drink full-flavored beer with 30% fewer calories than traditional wheat beers. At 4.1% alcohol and 118 calories, now there is no reason to sacrifice great flavor for a light beer. This Reminded me of a lighter version of Blue Moon, really easy to drink.
Spirit of the Week
New Amsterdam Gin
An American gin produced in Modesto, California. It is an interesting gin because it does not have the juniper base that most do, but at less than $20 a bottle it is a pleasant change of pace if you're on a budget. New Amsterdam works well in fruity drinks and is a nice bottle to have in stock every once in a while. I don't recommend this for the gin connoisseur, but for those who are fond of vodka, especially infused vodkas, it is a nice spirit. (About.com)
Cocktail of the Week
Quarterback Sack
Pink Slip
This wine is made right here in South Dakota at Prairie Berry Winery in Hill City. A cool blend of White Zinfandel and Catawba. It is a semi-dry blush wine that pairs remarkably well with a wide range of foods!
Beer of the Week
Bud Light Golden Wheat
Introducing Bud Light Golden Wheat, a more flavorful light beer for a refreshing alternative to the everyday. Bud Light Golden Wheat is the first light beer brewed with golden wheat and a hint of citrus, created specifically for smooth drinkability. The result is a surprisingly easy to drink full-flavored beer with 30% fewer calories than traditional wheat beers. At 4.1% alcohol and 118 calories, now there is no reason to sacrifice great flavor for a light beer. This Reminded me of a lighter version of Blue Moon, really easy to drink.
Spirit of the Week
New Amsterdam Gin
An American gin produced in Modesto, California. It is an interesting gin because it does not have the juniper base that most do, but at less than $20 a bottle it is a pleasant change of pace if you're on a budget. New Amsterdam works well in fruity drinks and is a nice bottle to have in stock every once in a while. I don't recommend this for the gin connoisseur, but for those who are fond of vodka, especially infused vodkas, it is a nice spirit. (About.com)
Cocktail of the Week
Quarterback Sack
- 2oz Gin
- 2oz Vodka
- 1oz Triple Sec
- 4oz Bloody Mary Mix
- Splash of Tonic Water
In a mixing glass half filled with ice combine all ingredients except tonic water. Strain into four shot glasses. Top with tonic water. (makes four 1 1/2 oz servings)
Football and Wine?
Autumn is fast approaching and that means football; the roar of the crowd as our team scores lifting a glass of Merlot in celebration. That’s right, football with wine! Okay, it is unusual to mix NFL or even NCAA with wine. But is that wrong? Why should beer drinkers be the only ones to indulge on Monday Nights?
Football foods like spicy hot wings and chili go great with a California Zinfandel or a French Syrah. A German Riesling also goes with hot wings providing a stunning contrast, giving a nice balance. Nachos go well with a sparkling wine and queso dip can be enhanced by Sauvignon Blanc or Riesling. Burgers and hotdogs go well with reds, like Cabs or Shiraz. Hearty sausage and brats go well with a Riesling, Gewurztraminer or a Pinot Grigio. Beaujolais fills the bill succulently for hearty fare like short ribs and steak. Pizza goes with a Zinfandel or Chianti & Rose' is delicious with cold cuts. What a list!
Now I don’t want to forget the beer fans. Boulevard Single Wide IPA & Bud Light Golden Wheat goes well with spicy foods, especially BBQ.
Football foods like spicy hot wings and chili go great with a California Zinfandel or a French Syrah. A German Riesling also goes with hot wings providing a stunning contrast, giving a nice balance. Nachos go well with a sparkling wine and queso dip can be enhanced by Sauvignon Blanc or Riesling. Burgers and hotdogs go well with reds, like Cabs or Shiraz. Hearty sausage and brats go well with a Riesling, Gewurztraminer or a Pinot Grigio. Beaujolais fills the bill succulently for hearty fare like short ribs and steak. Pizza goes with a Zinfandel or Chianti & Rose' is delicious with cold cuts. What a list!
Now I don’t want to forget the beer fans. Boulevard Single Wide IPA & Bud Light Golden Wheat goes well with spicy foods, especially BBQ.
Monday, September 21, 2009
September 21st Weekly Selections
Wine of the Week
Désirée Chocolate Dessert Wine
The blend of wine that combined the most intense and most chocolate characteristics is chosen and mixed with special liquid chocolate syrup (that is put together in Milwaukee, Wisconsin) that will coalesce with the blended wine to enhance the flavors of chocolate, coconut and vanilla in the wine that is already geared for being a great chocolate experience. The fortified wines that make up this blend are Zinfandel, Touriga Nacional and Syrah. Lynn and I tried this wine and we thought it had a wonderful Syrah nose and a thick milk chocolate feel and a lingering dark cherry finish. Very smooth. We give it two thumbs up! Would be perfect for Valentines day or Christmas.
Beer of the Week
Harvest Moon
This beer is brewer from early September through late November. The color is a copper-orange. It is made with the flavors of the vine-ripened pumpkin. Has a full-body and a smooth finish. It goes great with turkey, sweet potatoes and beef.
Spirit of the Week
Red Stag Whiskey
Red Stag by Jim Beam™ is a new innovation from Jim Beam. Through a unique, artisanal infusion process, natural black cherry flavors are slowly and carefully infused into fine, four-year-old Jim Beam Bourbon. The tasting notes are distinctively fruity, without disguising the familiar, rich nose of Jim Beam Bourbon. The corn sweetness and mellow oak taste of Red Stag is accented by a hint of black cherry for smoothness and balance.
Cocktail of the Week
Touchdown
Désirée Chocolate Dessert Wine
The blend of wine that combined the most intense and most chocolate characteristics is chosen and mixed with special liquid chocolate syrup (that is put together in Milwaukee, Wisconsin) that will coalesce with the blended wine to enhance the flavors of chocolate, coconut and vanilla in the wine that is already geared for being a great chocolate experience. The fortified wines that make up this blend are Zinfandel, Touriga Nacional and Syrah. Lynn and I tried this wine and we thought it had a wonderful Syrah nose and a thick milk chocolate feel and a lingering dark cherry finish. Very smooth. We give it two thumbs up! Would be perfect for Valentines day or Christmas.
Beer of the Week
Harvest Moon
This beer is brewer from early September through late November. The color is a copper-orange. It is made with the flavors of the vine-ripened pumpkin. Has a full-body and a smooth finish. It goes great with turkey, sweet potatoes and beef.
Spirit of the Week
Red Stag Whiskey
Red Stag by Jim Beam™ is a new innovation from Jim Beam. Through a unique, artisanal infusion process, natural black cherry flavors are slowly and carefully infused into fine, four-year-old Jim Beam Bourbon. The tasting notes are distinctively fruity, without disguising the familiar, rich nose of Jim Beam Bourbon. The corn sweetness and mellow oak taste of Red Stag is accented by a hint of black cherry for smoothness and balance.
Cocktail of the Week
Touchdown
- 4oz Bourbon
- 8oz lemonade
- 8oz iced tea (unsweetened)
Friday, September 18, 2009
Best Beer for Wine Lovers
Best Beers for Wine Lovers (June Issue Of Food & Wine Magazine)
Wine drinkers can find much to love in many styles of beer. Here, four top sommeliers share their suggestions. By Ray Isle
Thomas Carter Blue Hill at Stone Barns, Pocantico Hills, NY
If you like Sauvignon Blanc
Try a crisp wheat beer, such as Schneider & Sohn Edel-Weiss from Germany
Jeff Benjamin Vetri, Philadelphia
If you like Chardonnay
Try a floral farmhouse ale, such as Birrificio Italiano Fleurette from Italy
Juliette Pope Gramercy Tavern, NYC
If you like Pinot Noir
Try a fruity lambic, such as Cantillon Kriek from Belgium
Lisa Rongren The Herbfarm, Woodinville, WA
If you like Syrah
Try a smoky porter, such as Stone Smoked Porter from California
Wine drinkers can find much to love in many styles of beer. Here, four top sommeliers share their suggestions. By Ray Isle
Thomas Carter Blue Hill at Stone Barns, Pocantico Hills, NY
If you like Sauvignon Blanc
Try a crisp wheat beer, such as Schneider & Sohn Edel-Weiss from Germany
Jeff Benjamin Vetri, Philadelphia
If you like Chardonnay
Try a floral farmhouse ale, such as Birrificio Italiano Fleurette from Italy
Juliette Pope Gramercy Tavern, NYC
If you like Pinot Noir
Try a fruity lambic, such as Cantillon Kriek from Belgium
Lisa Rongren The Herbfarm, Woodinville, WA
If you like Syrah
Try a smoky porter, such as Stone Smoked Porter from California
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