Tastings for Saturday 12/1/12

Come by and Try!!

11-5 

Cavalino Tequila

   Blanco

   Reposado

   Anjeo

2-5

Pucker Vodka

   Grape

   Lemonade

Tastings for Friday 11/30/12

Stop by and try!!

1:00-8:00 

Sweet Spot Red & White

Santero Christmas Moscato

5:00- 8:00

Retreat Hill Wines:

   Chardonnay

   Riesling

   Ranger Red

Republic Tequila Plata

KRU82 Vodka

Tres Leches

Sam Houston Bourbon

Give the gift of Burgundy

Stop by the Christmas display and find a bottle of Burgundy for the person who loves a great bottle of wine. There are also other gift ideas for the wine lover on you shopping list! Other questions about French wine? Ask Carrie.

Gifts for the Bourbon Drinkers

Willett Bourbon

Soft and elegant on the nose and palate, and very well balanced. An incredibly drinkable whiskey. There’s no age statement on the bottle, but it was bottled at just the right time, based on its great balance of flavors. Notes of vanilla, coconut, and crème brulee, provide a base for emerging notes of cedar wood shavings, cinnamon, soft mint and a hint of fennel. A very graceful bourbon.

Advanced Malt Advocate Magazine rating: 90

Rowan's Creek

Bottled at just around 100 proof, this whiskey ages for 12 years in charred oak barrels, and on the nose you immediately get this rich charred smoke with lots of spice, and balanced vanilla and caramel. The nose has some sweetness to it, but it’s not overpowering and the subtle floral and fruit notes round out a bold and complex aroma.

On the palate, Rowan’s Creek is smooth up front, velvety with honey, caramel, vanilla and oak, and in the back, a burst of power with fragrant spices, black pepper and charred wood, along with a dramatic finish that goes on and on. 91 Points DrinkInsider

Gaelic Punch

1. Pinch of freshly grated nutmeg, for garnish
2. 3/4 cup Demerara or other raw sugar
3. 40 ounces boiling water
4. One 750-ml bottle Irish whiskey
5. Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish

1. In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.

• FROM RECIPE FOR RELAXATION

Michaels Irish Cream Pudding

Ingredients:
4 1/2 slices French bread, thick, cut into 1 inch cubes (or substitute Irish soda bread Irish Soda Bread)
2 tablespoons butter
1 teaspoon vanilla extract
1 cup milk, scalded
1 pinch ground nutmeg
4 eggs, beaten
1 tablespoon dark brown sugar
1/2 cup white sugar
1/2 cup raisins
1 cup Michaels Irish Cream

Directions:
1) Preheat oven to 300 degrees.
2) Butter one 2-quart casserole dish.
3 )Prepare a water bath for the 2-quart casserole dish by placing a larger dish with water in the oven.
4) Place bread cubes in the 2-quart casserole dish.
5) Beat together the eggs, sugar, and vanilla.
6) Slowly add the scalded milk and Bailey's Irish Cream.
7) Pour over the bread.
8) If desired, sprinkle with brown sugar, nutmeg, and raisins.
9) Place the casserole in the water bath and bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
10) Server either hot or chilled.

Pudding? Moscato? Try this!

This recipe serves 4

• 2 oranges, zested and cut into suprêmes (See note below.)
• 1 teaspoon lemon zest (preferably Meyer lemon)
• 1/3 cup sugar
• 2 tablespoons + 2 teaspoons corn starch
• Tiny pinch of salt
• 1 cup whole milk, divided
• 4 egg yolks
• 1 cup dessert wine (I use Moscato with oranges. A Riesling also works.)
• 1 teaspoon nice quality vanilla extract
• 1/4 cup whipped cream (measured after whipping) or mascarpone, for garnish (optional)
• 1 tablespoon fresh orange juice (easily collected while making suprêmes, if you do it over a bowl) (for the optional garnish)

1. If making a whipped cream or mascarpone topping, reserve 1 tablespoon of the wine, and 1 to 2 teaspoons of orange zest.
2. Mix the zest of the lemon and of the orange with the sugar. Add the cornstarch and the salt and stir well to combine. Add ¼ cup of cold milk and stir well, to dissolve the cornstarch and remove any lumps.
3. Put the bottom of a double boiler on the stove and heat several inches of water until it starts to simmer.
4. Meanwhile, scald the remaining milk. (I do this in the microwave in a 2 cup measure.)
5. Off the heat and in the top insert of the double boiler, beat the egg yolks.
6. Very slowly add a few drops of hot milk, whisking all the while. Continue to add hot milk, no more than a few drops at a time and whisking constantly, until you’ve added about ½ cup.
7. Strain the egg and milk mixture back into the vessel holding the rest of the hot milk, and pour the combined egg and milk back into the top of the double boiler.
8. Set it over the simmering water in the bottom part of the double boiler, making sure the bottom of the top insert does not touch the water.
9. Heat the egg and milk mixture for about a minute, stirring constantly, very gently.
10. Add the sugar and cornstarch mixture and continue to stir.
11. After a few minutes, the mixture should start to thicken.
12. Very, very slowly, add a few drops of the wine, stirring gently but continuously. Add a few more drops and continue to stir. Keep adding a bit of wine at a time, stirring gently between additions, until you’ve added all of it. Then add the vanilla and stir some more.
13. Continue to cook, stirring continuously, for another few minutes, just until the mixture thickens.
14. Remove from the heat, continuing to stir for a few more minutes as the pudding starts to cool.
15. Press a piece of plastic wrap on the top of the pudding as it cools, until ready to serve.
16. Divide the suprêmes evenly between the dishes, then top with pudding. If not serving right away, cover each dish with plastic wrap, if you don't care for the "skin" that will form.
17. Mix the reserved wine and juice into the mascarpone or whipped cream. When ready to serve, drop a small a dollop on each dish, then top with the reserved zest.
18. Enjoy!! ;o)
19. N.B.: I recommend Cara Cara oranges for this. Murcotts -- which actually are sweet tangerines -- are also a great choice. I'd use three instead of two of the latter, if they are small. ;o)
20. N.B. As noted above, the basic proportions are from Mrs. Rombauer's Orange Custard recipe in the 1943 edition of "The Joy of Cooking." The method of stirring some cold liquid into the cornstarch mixture, and the admonition to stir very gently, I learned from a book I stumbled on at the library some time ago, called “Milk: The Surprising Story of Milk Through the Ages.” According to its author, Anne Mendelson, vigorous stirring while cooking a pudding can break the starch links that form to thicken it. ;o) (found on food52.com)

Beaujolais Nouveau Day!!

Tastings for Friday 11-16

2-5
Kru82 Vodka
Tres Leches
Sam Houston whiskey
Red Stag: cherry, spiced & honey tea

5-8
Tito's Vodka
St. Germaine liqueur
Bodega Elana wine: Malbec, Ref Blend, Chardonnay
Bulleit Bourbon & Rye
Skinny girl wines

Tastings for Saturday 11-17

11-2
Svedka Colada vodka
Baileys Irish Cream
Original & Hazelnut

2-5
Cavalino Tequila
Blanco, Reposado & Anjeo
JLohr wines
Chardonnay, Cabernet, merlot
Nuvo
Peach Cobbler
Red Velvet

5-8
Moët Imperial
Admiral Nelson Spiced Rum

Beer:
Batch 19 Pre Pro
Third Shift Amber
Henry Weinhands IPA

Aduro Cabernet Sauvignon

Aduro is the Latin word meaning "to set fire to". This is 100% Cabernet sourced from a hill side vineyard overlooking the city of Yountville. The nose is explosive black cherry while the mouth is filled with silky smooth tannins and flavored of spice, cocoa, and black fruits. Only 535 cases produced!

Pinot Noir: The Classic Pairing for Thanksgiving

2009 EXPRESSION 44° PINOT NOIR EOLA-AMITY HILLS ROSEROCK VINEYARD
VINEYARD PROFILE
Roserock is perched on a ridge top towards the southern end of the Eola-Amity Hills AVA. It was designed, developed and is now farmed to produce high-end winegrapes. As part of those efforts the vineyard is farmed in accordance with the best practices laid out in Oregon’s LIVE (Low Input Viticulture and Enology) and Salmon Safe program. This is not only more environmentally responsible, but it is a valued characteristic of the vineyard since sustainable farming is increasingly being recognized as an important factor in producing high-end wine.

Tasting Notes:
92 POINTS, WINE SPECTATOR "Bright and jazzy, delivering a lively mouthful of raspberry, white pepper and cinnamon flavors that ride over refined tannins and remain vivid through the long finish. A mineral note comes through strong at the end. Drink now through 2017."  -H.S.

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2009 EXPRESSION 38° PINOT NOIR SONOMA COAST GAP'S CROWN VINEYARD
VINEYARD PROFILE
Gap’s Crown® is nestled on the western hillside of Sonoma Mountain leaving it exposed to the cool ocean breezes that funnel through the Petaluma wind gap throughout the growing season. This southern section of the Sonoma Coast AVA is emerging as a truly unique environment to grow Pinot Noir. The blocks at Gap’s Crown® are planted between 320’ and 820’ above sea level and are predominantly situated on Goulding-Toomes Complex soil.
TASTING NOTES
90 POINTS, WINE ENTHUSIAST "Dramatically ripe, offering tiers of cherries, black raspberries, blackberries and cola, with the toast and vanilla spice of oak barrels. Very extracted in fruit now, sweet and jammy, almost rustic, with crisp acidity. The vineyard is exceptional, home to great bottlings from Fulcrum, Sojourn, Patz & Hall, MacPhail and Roessler, among others..."

Serve a Great Malbec at Thanksgiving!

2008 CELADOR MALBEC INTRODUCTION Celador is named after Orozco-Barrientos’ Grammy winning song “Celador de Sueños”. VINEYARD PROFILE Lunlunta, Luján de Cuyo, Mendoza TASTING NOTES Color: Ruby red color, with appealing purplish tones. Nose: Intense expressing plum and dry fig aromas, with clear chocolate and spicy notes that grant certain complexity. Mouth: It expresses a soft chocolate and vanilla feature, releasing notes of red fruits, plums and raspberries at midpalate. It has an elegant and balanced finish, the result of its sweet and mature tannins.

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2007 DON JUAN NAHUEL MALBEC

INTRODUCTION

Don Juan Nahuel is named after Gustavo Santaollalla's son.

VINEYARD PROFILE

Lunlunta, Luján de Cuyo, Mendoza

TASTING NOTES

Color: Ruby red color, with bluish tones.

Nose: Open varietal aroma with marked spicy notes.

Mouth: Unctuous, with soft and mature tannins. Having an intense finish, it leaves an aftertaste 

of roasted red peppers with delicate raisin notes.

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2006 DON JUAN NAHUEL MALBEC

INTRODUCTION

Don Juan Nahuel is named after Gustavo Santaollalla's son.

VINEYARD PROFILE

Lunlunta, Luján de Cuyo, Mendoza

TASTING NOTES

Color: Ruby red color, with bluish tones.

Nose: Open varietal aroma with marked spicy notes.

Mouth: Unctuous, with soft and mature tannins. Having an intense finish, it leaves an 

aftertaste of roasted red peppers with delicate raisin notes.

The Beautiful Gift of an Awesome Champagne!

Beau’s high-quality, distinct bottle design and limited availability exude exclusivity.

“Beau is about delivering a unique experience,” says Toast Spirits cofounder and chief marketing officer Brandis Deitelbaum. “Consumers have had to choose among the same staid Champagne brands for years. We saw an opportunity to infuse the world of Champagne with romance, chivalry, strength and sexiness.”

Crafted from the first (and best) portion of the grape pressing, Beau Joie Brut (meaning “beautiful joy”) is a blend of 60 percent Pinot Noir—which gives Champagne its body and aroma—and 40 percent Chardonnay, providing elegance and finesse. The absence of dosage (extra sugar) means you’re enjoying a dry, rich Extra Brut Champagne, without the fruity, sweet notes that can drag down less complex sparklers. Beau Rosé, new this year, is a 50/50 blend of Pinot Noir and Chardonnay. It has a light, crisp taste that is fresh and fruity, with the color of delicate rose petals.

Beau Joie’s creative packaging isn’t simply window dressing. The repurposed copper lattice work surrounding the bottle simultaneously evokes medieval knights, rock stars and Hollywood glam. According to Deitelbaum, it’s also functional: “Copper is a natural conductor and keeps the bottle colder longer.” A patent-pending rubber punt (base) provides extra stability, in case a bubbly-infused evening turns into a late night—or early morning. The bottles are recycled, but many fans have already noticed how beautifully they adorn a table or windowsill.

http://vegasmagazine.com/dining/articles/beau-joie-nevadas-own-champagne

Fun with Vodka Infusions!

SPICED PEAR VODKA

SPICED PEAR VODKA

INGREDIENTS
2 pears, firm, sliced
1 cinnamon stick
3 inch slice ginger
10 whole cloves
2 cups Ivanabitch Vodka
Quart Jar
Decorative Jar

1. Add all the ingredients to the jar, seal and store in a cool dark locations.
2. Taste at 5 days. If not strong enough continue infusion as long as 14 days..
3. Once desired taste is attained, strain and seal in decorative jar.

Apple Ciders: Making your own!

Spiced and Spiked Cider Recipe

Author: Adam and Joanne Gallagher

Prep time:  5 mins

Cook time:  12 mins

Total time:  17 mins

Serves: 4

 

There is nothing more warming than this spiced cider on a cold winter night.

Ingredients

• 1 teaspoon whole cloves
• 3 cinnamon sticks
• 2 whole star anise
• juice of 1 orange
• 4 cups apple cider
• 3/4 cup Tropic Isle spiced rum (use more/less, if desired)
• orange peel

Method

1. Add the cloves, cinnamon sticks and star anise to a large saucepan over medium heat; lightly toast the spices in the pan for 1 minute.
2. Add the orange juice and apple cider, simmer, but do not boil the cider for 10 minutes.
3. Reduce the heat to low and add the rum.
4. Ladle the cider into serving mugs and garnish with a strip of orange peel. To keep warm, the cider can stay on very low heat while serving.

Hot Spiced Drunken Apple Cider

This recipe serves 8-10

• 1/2 gallon apple cider (I have used unfiltered)
• 3/4 bottle of Swallow gewurztraminer 
• 4-5 sticks of cinnamon
• 4-5 cloves
• 1/4 teaspoon nutmeg
• 1 vanilla bean split lengthwise
• 3-4 tablespoons honey (depends on how sweet the wine you're using)
• cup or so of fresh cranberries (of cubes of apple if not in cranberry season)

1. Put the cider and all spices in a pot and bring to a boil.
2. Reduce the heat and simmer for about 10 minutes.
3. When on low heat add the wine. Do not boil again so the alcohol won't evaporate too much, just let it warm.
4. Add the cranberries and simmer for a few more minutes until they color the liquid a bit.

Now that apple season is officially here (and apple recipes are officially everywhere) it’s just about time for a nice hot cider.  And what hot drink couldn't be made better with a little tequila?

Heated Affair

2 oz Cavalino Anejo Tequila
6 oz Hot Spiced Apple Cider
Heavy Cream

Apple Cider Preparation:
In a pot add organic apple juice. Add winter spices like cloves, cinnamon stick, all spice, and orange peel. Start of by adding a few cloves, one cinnamon stick, etc…so as to find the right-spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15 mins. Taste for flavor. When the desired flavor is reached then take off stove. Strain out all the spices and orange peel.

In a small warm wine glass add Tequila and hot apple cider. Float heavy cream.

Garnish: Grate fresh Nutmeg over cream.

Create a Cheese Spread!

I love Boursin Cheese! So many flavors to choose from, when you can't decide blend your own!
Here's what I did...

Half container of Boursin Vermont Cheddar and Sage
Half package Boursin Pepper
2 TBSP. Heavy Cream
Mix in a bowl until it's creamy and spreadable.

Try any flavors to create your favorite combination!!
I used Elki Garlic and Herb crackers!
I paired it with Louis de Sacy Grand Cru Brut Champagne!