Wine & Spirits
In case you missed the Wine of the Month, Alma Mora Winery out of Argentina is making wonderful wines that would pair great with Thanksgiving fare, without overpowering the food or the other wines. The Malbec is bold and friendly with aromas of dark fruit and spice, the red blend is a well rounded dinner wine with an earthiness and ripe fruit character, and their Sauvignon Blanc is bright and crisp making all three of these great wines to offer at your Thanksgiving meal.
Not many people think to bring a Pinot Grigio to dinner because typically that style has a very neutral flavor, but Toschi has gone able that and made a Pinot Grigio packed with as much flavor as they could give it. Boasting flavors of citrus and apple, this wine would pair fantastically well with turkey and hollandaise sauce with a side of buttered green beans
Not all Thanksgiving dinners are created equally, and neither is Bogle Essential Red. This red is an all around crowd pleaser boasting flavors of dark fruits and dried herbs with aromas of cedar and pipe tobacco making a great wine to have if you are going the route of Steak or Tacos this Thanksgiving.
Being a host on Thanksgiving is a big deal, that is why, as host, you should take care of yourself the day of with a Mimosa breakfast before the hectic day of cooking begins. Fantinel Prosecco is a perfect option for that, a Semi-Dry Prosecco lightly floral and not over poweringly fruity this wine will pair great with orange juice, but would also be great to pair with the spices in Mincemeat & pumpkin pie or even with the more light fare of appetizers before dinner.
After dinner is over and family is just relaxing with their games or football there is always second dinner where all the leftovers come back out for open faced turkey sandwiches with all the fixings and a glass of Wente Riverbank Riesling to pair with it. A semi-sweet Riesling, this wine has notes of honeysuckle, lychee and a finishing touch of nutmeg to round it all out and make second dinner all that much better.
Toschi Pinot Noir is the light bodied wine you are looking for this Thanksgiving. Boasting flavors of cherries and caramelized oak, this wine not only pairs perfectly with a honey ham and cranberries, but it is so easy drinking it might not make it to the dinner table once your guest start arriving.
If you get our weekly newsletter, you already know this, but we are featuring a great summer time wine from now till the end of summer. Pavão Vinho Verde is a unique wine in that it is not named after the grape variety used, but after the literal translation of "green wine" or not so literal "young wine." The Vinho Verde style can be somewhat different depending on producer, some like it more fruity and floral, where as some, like the makers of Pavão, prefer it more citrus heavy and sharp. This a great wine for patios, boats, pools or cool basements, and we will have it on sale for $5.99 till the end of summer. So what is not to like? Swing by, grab a couple and have a great summer!
Copper & Kings Cr&ftwerks Brandy
If you have always wanted to taste 3 Floyds Dark Lord here is your chance to try a Brandy that was aged in the same barrels. Copper & Kings is an outstanding distillery from Louisville, Kentucky that is taking the idea of craft distilling even farther. They have come out with a series of beer barrel aged Brandys (Cr&ftwerks) aged in barrels from Oskar Blues (G'Knight & Deviant Dales), Against the Grain (Mac Fanny Baw), Sierra Nevada (Imperial Smoked Porter) & 3 Floyds (Dark Lord). These Brandys are very limited, and the barrel aged beers that were used are not available outside of their respective breweries.
For January we will be featuring 4 of our new Sakes. These are all different styles of Sake that all fall into the category of Junmai, which is "pure" Sake, made only from rice, yeast, koji-kin (what is just to dissolve the rice starch) & water, and like beer, Sake is a brewed beverage. The four Sakes we will be featuring are all of the drink cold variety, we have yet to bring in any of the drink warm or hot styles as of yet. Check back weekly for updates on the other Sakes, and stop by and try a couple.
The Ozeki One Cup Sake is one of the better "everyday" Draft-style Sake available; packaged in its own cup, this drink is great. A Sake you would see as an equivalent to the American adjunct Lager, One cup is a medium-full bodied Sake that has a balanced flavor of nutty fruits and a light, but noticeable boozy finish from the 14% ABV. Great for just having after work or with friends, this is likely the most approachable Sake we have in stock right now.
The Ozeki Nigori is an unfiltered, milky in color and texture dessert style Sake, or one that is great to be paired with spicy foods. During storage, a Nigori Sake will produce a cloud of sediment at the bottom of the bottle that requires shaking before serving to produce the sweet creamy flavors, similar to that of coconut milk, and the opaque like body that Nigori Sake is known for.
Another month is here with some great holidays within. December is the time for the Germanic holiday of St. Nicholas, the please everyone holiday of Bake Cookies day (on Dec. 18th), and even the strange holiday of Humbug Day on Dec. 21st where you can vent your frustrations about Christmas preparation. All those aside, there are also the holidays of Christmas, Hanukkah, Kwanzaa and various others. No matter what you celebrate may it be now or later, here you will find some great celebratory wines and a mulled wine recipe to get you through the cold weather.
Starting off the features for December are the sparkling Moscato and Prosecco from Cupcake Vineyards. If you are looking for something to drink while baking cookies on the 18th or while complaining about not being prepared on the 21st, both of these will fill that niche. The Moscato is extremely easy to drink being sweet and citrusy, and the Prosecco is a slight change with a dryer lemon citrus that would be a great combination with Orange Juice or Cranberry Juice at breakfast.
This weeks feature is wonderful, brought in special for the holidays, this wine is sure to liven up any party. Noe comes from South-East France and is made from the Carignan grape, a very odd grape at that. This wine is a deep purple/red and ripe earthy fruits followed by a flavor of smokey black currants and a hint of oak. Not overly drying, this wine is a great one to sit and sip with friends and family, or pair with a big bold flavors. (This would also make a great wine for mulling because there is not a lot of fruity sweetness to compete with the sugar you would add.
Up next we have a recipe for mulled wine, one of the favorite drinks during the colder months along with Brandy-Eggnog. All the recipes you might find will have very changing ingredients from orange or lemon peel, some might have nutmeg or cardamom, but they all have a common requirement of cinnamon sticks, clove, allspice and sugar.
Recipe used in the picture:
1btl of wine: Wrongo Dongo
4 sticks of cinnamon
large pinch of fresh ground nutmeg
1/3 cup of Sugar
Mix everything in a sauce pan till the sugar is dissolved.
Laddle yourself a mug, add a shot or two of your favorite Brandy and enjoy.
This year we have a great line up of wines to pair with your Thanksgiving meal, may it be traditional or otherwise. This is also another introduction to some of our newer wines to hit our shelves also. So check back often and see what we think are a couple delicious additions to your Thanksgiving feasting.
A Posto Barbera
First up for our picks is a new wine out of Italy that is already selling ridiculously well. A Posto is a wine made from the Barbera grape grown in the Piedmont region of Italy (read: the North-Western most region of Italy) This wine will be a great contender for your dinner with its deceiving light body and big flavors. Up front this wine smells like freshly harvested black currants, very dark and nutty almost, but the initial taste is more of tart cherry and a touch of cedar finishing off with a medium palate drying tannin feel. This wine, despite the drying finish would be a great compliment to cranberry sauce, mashed patatoes (or sweet potatoes even) and gravy, and for a non-traditional dinner, pizza. Barbera wine pair fantastically well with pizza.
Veuve Du Vernay Brut Rosé
There is always room for desert during Thanksgiving, so why not grab your pie or ice cream, or glass of champagne and have at it! The Veuve Du Vernay Brut Rosé, is the perfect desert drink. A slightly acidic but sweet nose greets you to follow into a creamy, light raspberry note with a touch of strawberry and creme to make this a great pairing for almost any desert option including conversation, board games, or a camp fire. If you need more desert pairing ideas, strawberries and creme is a great option, as would be cheese cake with a mixed berry drizzle or a fruit parfait.
**If Rosé isn't your thing, we also have the Brut as well, which is more on the bright almost lychee fruit side of champagne, both are delicious and will please most anyone that joins you for thanksgiving.
As the preview said, we will be pairing the Valforte Rosé with the ham portion of the traditional Thanksgiving dinner. Rosé wines have been getting some bad press over the years with the introduction of the sweet White Zinfandel, but fear not, the Rosé that we have for you is far from the stereotype sweet pink wine. The Valforte is a wine that really represents the Rosé style, it is a medium, almost light. bodied wine that has the characteristic light fruit aromas. The flavors are that of earthy ripe strawberries and the drying flavors of raspberries and a very low acidity. The finish is very light with a note of cranberries and slight honey. Pairing a Rosé with ham is the most common option, it also goes well with creamy desserts like cheesecake or a fruity pie. If you are going the non-traditional route, pairing this wine with a cranberry-orange chutney on waffles or sweet barbecue is something that sounds pretty good.
Sterling Vintner's Collection Aromatic White
The Sterling Vintner's Collection Aromatic White is the last in line for Thanksgiving recommendations. This semi-sweet, fruit forward white will make a great pairing with turkey and especially ham. A light-bodied white, with notes of citrus and floral, this wine was featured a couple months ago as a wine to pair with grilling and if you plan to grill you Turkey you are on the right path. Not only will this go great with the traditional ham and turkey, but it will also go great with grilled chicken tacos, or even a big Cob salad.
Minnesota Craft SpiritsCraft distilling is on the rise in Minnesota and from the spirits we have all tried our distilleries are doing some amazing work. Stop in and see for yourself, we have so many options the picture is just a small selection of what we have available. Most recently we got in a new Gin and Vodka from Gentleman Scholar from Minneapolis, and Bent Brewstillery's Gunner Ghost Gin and their collaboration with Anchor Fish & Chips Poitin, a potato based spirit. The list is ever expanding and changing, and stock is not always available from distributors, so be sure to stop in regularly to see what is available.
October wine featureThis month we will be featuring the great wines from Dark Horse Wines for $7.99 all month long! The timing couldn't be better with Thanksgiving and the winter holidays on the horizon! If you missed them, here are the reviews on the Chardonnay, Merlot & Cabernet. Reviews on the Sauvignon Blanc and Red Blend will come later in the month.
Ballast Point Three Sheets Rum - Crafted from pure cane sugar rather than molasses
Ballast Point Old Grove Gin - London Dry style gin
Ballast Point Mai Tai mix - Non-alcoholic mix, a blend of pineapple, lime, various other citrus fruits & a splash of guava, best mixed with Three Sheets Rum
Ballast Point Spicy Bloody Mary mix - Non-alcoholic mix, a blend of tomatoes, spicy peppers, spices & amber ale wort, mix with Old Grove Gin for a Red Snapper
Wild Turkey Masters Keep 17yr. Bourbon - The longest aged whiskey released by Wild Turkey in the United States
I'll be honest, I didn't expect this review to go the way it will. I was super excited for this final week of grilling since the beginning of the month, I mean come on, who doesn't love pizza and wine? Then I went to get the pizza off grill and my heart almost broke because I thought it was going to end in tears. The pizza crust was warped, the toppings were melting all over the grills grating and I almost busted the bottle of wine on the front door handle when I was heading to take the picture... But! None of these almost disastrous things happened and I was not prepared for how amazing this combination turned out!
The wine pairing for this week is a brand new wine we brought in from Brooks Winery in the Willamette Valley of Oregon called Runaway Red Pinot Noir. That may be Leon Trotsky on the label, but this wine is all about a long, beautiful story of a runaway barrel of wine at the crack of dawn and the bottle of liquid rubies it became, and not Olde world Russian politicos. The pizza was a delicious thin crust ultimate pepperoni delight that I added even more meat and cheese to. The pair, well, lets just say I might end up grilling all my pizzas if the weather is right and drinking Pinot Noir with it... The wine offered a delicious rich red berry fruit character that sweetened the dark charred smoky flavor that is most prominent on the pizza crust, and it also brought out some of the sweetness of the meat and cut back some of the saltiness of the cheese. Moral of the story, grill your pizza and pair it with Pinot Noir, the combination not only will work out amazingly well, but again, who doesn't love pizza and wine?
Week 4 is upon us, and I think I out did myself this week. I am a huge fan of Tilapia in all forms, and grilling it is something I hadn't tried yet, and it worked out great. I started by marinating the fish in Nobilo Sauvignon Blanc for about 2 hours to get the acids cooking and tenderizing the meat, then marinated it in a mix of olive oil, cumin, salt, pepper, a little lemon juice, and a little bit of garlic. While waiting for all this I steamed up some asparagus and my wife made up a bearnaise blanc sauce with some of the Nobilo also, because everything is better with butter, wine & sauced. After grilling the fish we also brushed the olive oil mixture onto the bottom of a loaf of bread and grilled that too while letting the fish rest. The final product was outstanding, the fish was perfectly flakey, the asparagus was citrusy sweet and buttery, the bread heated perfectly and the wine worked its way into all the foods and made everything come together perfectly. If you are a fish fan, I highly recommend going about pairing Nobilo with your next dinner, it is a great pairing.
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