Saturday, January 23, 2010
2003 Quinta do Noval Vintage Port...$88.99
What a nose. Ripe fruit, with chocolate, blackberries and raisins. Full-bodied and medium sweet, with velvety tannins. Finish goes on and on. Layered and wonderful. Best after 2014. 1,500 cases imported. –JS"
Rated 96/100 The Wine Spectator
2007 Quinta do Noval Port....$86.99
"Impressive aromas of crushed blackberry, mineral and dried flowers. Intense and deep. Full-bodied, very sweet and dense on the palate, with big, round tannins and a long finish. Score range: 94-97 –JS"
Rated 94-97/100 The Wine Spectator
2007 Taylor Fladgate Port....$89.99
A classic baby Vintage Port nose of blackberry, currant and a little bit of green lemon leaf. Full-bodied and medium sweet. There's a solid core of ripe fruit and powerful tannins, with grip. The real deal. Score range: 94-97 –JS"
Rated 94-97/100 The Wine Spectator
Alfredo Roca - Argentina
"The Roca family has been producing wine in Mendoza for 4 generations, and currently farms nearly 260 acres in San Rafael, the southernmost province of Mendoza. At altitudes of 2,300 to 2,600 feet above sea level, Roca's vineyards produce distinct, cool-climate wines of singular quality.
Tasting Notes: Deep, ruby red color with inky, black tones. Ripe raspberry/cherry aromas on the nose, with spicy vanilla notes. Smooth and polished on the palate, with a supple texture, bright red fruit flavors, and a lingering finish.
Serve With: Excellent with richly sauced dishes such as veal or pork scallopini in marsala sauce or wild mushroom ragout served over creamy polenta." -- Importer
Château des Tourtes
"Owned by Philippe Raguenot, father of Emmanuelle Miller and Marie-Pierre Lallez (who, along with their husbands, Darren and Eric, own Château Haut Beyzac in the Haut Médoc), Château des Tourtes is a substantial property situated in the Premières Côtes de Blaye district of Bordeaux.
Tasting Notes: This elegant red offers intense aromas of ripe red berries, with light toasty, vanilla notes. It is smooth and well-structured on the palate, with supple tannins and a long, lingering finish.
Serve With: Perfect with rich cheeses, game birds, or prime cuts of red meat." -- importer
"This is a new estate, producing both Cotes du Rhones and Chateauneuf du Papes, that has me as well as some of the locals admiring their first releases. The rather glaringly modern label of these wines reads, “Powered by nature.” Vermeersch was a Formula One driver, and apparently has put his earnings to a good cause, producing southern Rhone wines."
Friday, January 22, 2010
"This is a new estate, producing both Cotes du Rhones and Chateauneuf du Papes, that has me as well as some of the locals admiring their first releases. The rather glaringly modern label of these wines reads, “Powered by nature.” Vermeersch was a Formula One driver, and apparently has put his earnings to a good cause, producing southern Rhone wines." -- Robert Parker, The Wine Advocate
Now Available online - click here
2007 Le Plan Cotes du Rhone Villages GT-X....$44.99
Grand Terroir - X Cepages
"A killer Cotes du Rhone is the 2007 GT-X. A 700-case blend of five red grapes and 5% Viognier, it is an opulent, rich, full-bodied Cotes du Rhone with lots of pepper, lavender, kirsch, black fruit, flower, and forest floor notes. This sexy, full-throttle, pedal-to-the-metal wine gushes with fruit. It is irresistible now, and should evolve for a decade or more."
Rated 94/100 The Wine Advocate
2007 Le Plan GT-A....$24.99
Grand Terroir - Aramon
"The dense blue/purple-colored 2007 GT-A Vin de Pays du Drome, is made from Aramon, a grape varietal that is rarely encountered anymore. It offers up abundant aromas of flowers, incense, graphite, pen ink, and black fruits followed by a full-bodied, powerful mouthfeel. This unique wine should drink nicely for 3-4 years."
Rated 90/100 The Wine Advocate
2007 Le Plan Cotes du Rhone Villages GT-S...$34.99
Grand Terroir - Syrah
"The 2007 Cotes du Rhone GT-S (100% Syrah) is a modern-styled effort displaying blackberry, tar, charcoal, and graphite characteristics in its full-bodied, impressively-styled personality. It should keep for a decade or more."
Rated 91/100 The Wine Advocate
2007 Le Plan Cotes du Rhone Villages GT-G....$29.99
"The full-bodied, lively 2007 Cotes du Rhone GT-G (which stands for 100% Grenache) reveals plenty of balsam wood, pepper, lavender, black raspberry, and cherry notes as well as good underlying acidity and sweet tannin. This beauty should drink nicely for 5-7 years."
Rated 91/100 The Wine Advocate
Brian, head brewer, describes it as Mahogany Ale with sunflower, pumpkin seed flavor, a great nuttiness. Session amber with a Cascade Hop finish. Not dry hopped. Made with Rye and toasted hemp seed.
Draft will be available in about 3 weeks. And if label approval happens on time we should see bottles in April.
They are starting a 4 pack series called...
first one will be a
O'Fallon Wee Heavy.
We should see it mid February in draft, and bottles in March. It is a monster 10.4% with residiual sweetness and very malty. He said has 5% cherry wood smoked malt that you can detect to balance out the maltiness. He kept saying -- heavy, heavy, way heavy.
Mike Sweeney just posted package pictures and more info at STLHops.com
Here is more detailed info from Evan Benn of the Post Dispatch.
Click here for the full article.
1. Brewer’s Stash Series – This seasonal selection will come in four-packs several times a year. First one up: Wee Heavy Scotch Ale, a 10.4 percent alcohol-by-volume brew with cherrywood-smoked malt that comes through big on the finish. Brewery owner Fran Caradonna joked that they nicknamed it “Way Heavy.” This should be kegged and on draft around St. Louis by the end of next month, and bottles should follow in March.
2. Hemp Hop-Rye Amber Ale – This was the big reveal of the day; a new, yearround offering to join O’Fallon’s lineup of 5-Day IPA, Gold, Wheat and Smoked Porter. Brewmaster Brian Owens uses toasted hemp seeds he imports from Canada, which offer a nutty spice flavor to the brew that finishes with a hoppy, bitter bite. The brewery started full production of the 5.5 percent ABV beer today, and Caradonna said she hopes to have kegs of it to area bars and restaurants within three weeks. Bottles should arrive by March or April. Despite the hemp-marijuana connection, O’Fallon has gone out of its way to ensure this is not a gimmicky product: no pot leaves on the label, which includes information about hemp’s many legal uses and its relationship to the hop plant (they’re cousins). And just to be sure, the feds make O’Fallon send them two independent lab results every time they bring in a new shipment of hemp seeds, to ensure there is zero THC content in them.
3. Wheach in cans — Starting this spring, O’Fallon will offer its popular wheat-peach beer in cans. The craft-beer industry is really embracing cans, which were long considered vessels for cheap swill. But brewers and drinkers are increasingly recognizing that cans are more outdoor-friendly than glass bottles, and they eliminate the chance for light and oxygen to sneak into a beer, thus skunking it.
Caol Ila: 30-35ppm
Available online also
"Octomore is a farm, near Port Charlotte, two miles from the Bruichladdich distillery. It is also the name of a truly exceptional new malt the worlds most heavily peated whisky ever.
The name Octomore is derived from the division of an old Islay estate into eight agricultural units or workable eighths. In this case the ‘Large Eighth’. The Eighth of the Mill (Octovullin) is near Bridgend.
There was a distillery on the farm (now used as a holiday cottage) founded in 1816 by George Montgomery, who had it until 1840 and it finally closed down in 1852. A gentleman called Thomas Pattison was also involved. Yet in Alfred Barnard’s famous book written at the end of the nineteenth century there was no reference to it.
The farm now belongs to James Brown, Godfather of Octomore and man of many talents (none of which includes being a soul singer) but lighthouse and holiday house keeper, farmer, piper and part- time policeman.
It is here that our invigorating spring is found which supplies the water we use for reducing the strength of the Bruichladdich bottlings from cask strength to 46%.
The spring also supplied water for the village of Port Charlotte in the olden days, and even after connection to the mains system, older folk would continue to trudge up the hill to collect their water. The rock here, at The Rhinns (this part of Islay), through which the water percolates, are the oldest in Scotland (bar Lewis) and the oldest on which any distillery in Scotland is built. Bizarrely, if it was not for the Caledonian Orogeny (500 million years ago), Bruichladdich and Port Charlotte would be part of the Arequipa coast of Peru – the Rhinns got left behind!
Port Charlotte, the moderately peated version (40 ppm) of Bruichladdich, produced in homage to the original Bruichladdich of 1881, was distilled for the first time in May 2001. Following the success of Port Charlotte, we thought the world needed to see the maximum phenolic content that could be achieved. What would Bruichladdich’s tall-necked stills make of this – the most heavily peated malt ever? Only one Maltings was able to rise to the challenge, and one load of this very peaty malt was delivered for distillation. Originally we hoped it would be 60ppm, then it was rumoured to be 70ppm – but we were amazed to discover after analysis, that it was a staggering 80.5 parts per million! Rather fitting too, bearing in mind the name we had already chosen for it.
This most heavily peated version of Bruichladdich was born on Thursday 16th October 2002 and was christened Octomore, in memory of the long forgotten distillery.
And what have we created? The tall, narrow-necked stills at Bruichladdich produce a remarkably sophisticated, elegant and floral spirit. They have not, and indeed could not, produce a spirit of the style of Ardbeg, Lagavulin or Laphroaig, or more importantly, the medicinal flavours associated with these Southern Islay heavyweights. Instead the stills have produced the most exceptional Islay hybrid – an extraordinarily heavily peated Islay nose with an incredibly refined spirit. And no medicinal flavours. A tidal wave of a dram, with a satin mouthfeel - after several years of Islay maturation we believe this will be in a class of its own.
Octomore now accounts for roughly 12% of whisky distilled annually.
Only 200 casks have been laid down. These are not for sale as new fillings even though we have experienced an unparalleled level of interest from wealthy private individuals and other distillers. We are going to mature Octomore in Warehouse Five until Jim decides that it is ready to be bottled, which we anticipate being in no less than eight years time, to sell in a limited number of selected specialist retail shops. There is no question that demand will far exceed our limited supply, as every whisky connoisseur and enthusiast will want to taste it. To avoid disappointing too many of our friends, we have decided to offer some of this precious stock for sale now, like with Bordeaux wines, as ‘futures’.
The first 800 cases, actually distilled on the 16th October 2002, will be reserved for those who have purchased their case as ‘futures’.
Now for all you whisky connoisseur's here is the actual readings as per Dr Jennifer Newton M.I.F.S.T of Tatlock and Thomson Scientific Services." -- Bruichladdich
Clayton, MO 63105
One of our favorite estates....
2007 Pegau Chateauneuf du Pape Reserve...$79.99
"The 2007 Chateauneuf du Pape Cuvee Reservee, still aging in foudres, was tasted from different lots. The most promising wine made here since the 2003, it is a full-bodied effort revealing dense, concentrated fruit, and high tannins that still need to be resolved. It will require some bottle age to round into drinking shape. The color is a dense plum/purple, and the wine shows considerable licorice, lavender, roasted herb, and meat juice characteristics, as well as a texture of beef blood – no doubt attributable to the old vines from which it is made. The fruit dominates, and the wine is intense, rich, and full-bodied. It will undoubtedly need 3-4 years of bottle age after its release, and should last 20-25 years based on the fact that their older vintages (i.e., 1979, 1981, 1983, and 1985) are all still in terrific condition."
Rated 94-96/100 The Wine Advocate
Available online -- click here
Bacon and Chocolate Bars....
Mo's Bacon Bar: applewood smoked bacon + Alder wood smoked salt + deep milk chocolate, 41% cacao
New -- Dark Chocolate!!!
Vosges Mo's Dark Bacon Bar....$6.49 / 3oz
It was surely only a matter of time! Following the huge popularity of Mo's Bacon Bar in deep milk chocolate, we can present the newest member of the exotic candy bar family. With the same applewood smoked bacon and Alder wood smoked salt as its famous relative, the beautifully rich 62% dark chocolate encases these tantalizing flavors.
Mo's Dark Bacon Bar: applewood smoked bacon + Alder wood smoked salt + dark chocolate
Wednesday, January 20, 2010
In stock now at Forsyth only --
Scott's Country Jowl Bacon....$2.99 / 1 pound package (sliced)
Description: Jowl bacon comes in shorter strips than the Regular Bacon and has a wonderful flavor. Can be fried, or season your beans, and greens with it. As with all our bacons, it requires no refrigeration during shipping, but best to store in the refrigerator or freezer upon arrival. We added no Nirtrates, Nitrites, or MSG to this product. Sliced in 1 pound packages.
"Now let us share a little something about us with you. We have been High School sweethearts for a little over 47 years. Forty-four of those years we have been married. We have two wonderful Children, a son and a daughter. We also have a dear Granddaughter. We are very proud of each of them. We started this business in 1965 so June could be a full time wife and mother. If was just meant to be a part time business. Then without any advertizing except word-of-mouth, all of a sudden we had a full time business, and all our living expenses were coming from here. We now have one full time employee and 6-8 part time employees. but as you can see we are a very small business." -- Leslie and June Scott
From Scott's Website
Some info on different types of Bacon:
Jowl Bacon: comes from the cheeks of the pig (called Guanciale in Italy)
Canadian bacon: made from the back of the pig
Pancetta: "Italian" bacon comes from the belly of the pig
Cottage: made from cured pig shoulders.
Spaghetti alla Carbonara
Recipe from Epicurious - click here to go to their site
5 oz guanciale (unsmoked cured hog jowl) or pancetta*
1 medium onion, finely chopped
1/4 cup dry white wine *
1 lb spaghetti *
3 large eggs (soon to be in stock at our store)
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)*
3/4 oz Pecorino Romano, finely grated (1/3 cup) *
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt*
* In stock at TWCP Forsyth
Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
Tuesday, January 19, 2010
We are expecting our next bacon tomorrow (maybe Thursday). I will post when it arrives.
We will hopefully be starting Phase II next week. We will be offering local farm fresh eggs for sale (just at our Clayton location) to go along with our artisan bacon program. We have been talking to local farmers and we have been tasting these delicious FARM FRESH EGGS. Fun research. We are currently working out the logistics. We plan to feature more products from these farms including some local bacon also.
Monday, January 18, 2010
Order O'Fallon online now
In stock now...at Forsyth
Less than 200 cases made!
O'Fallon Whiskey Barrel Smoked Porter....$8.99 / 22oz
The 2010 edition was raised in Four Roses Single Barrel Bourbon. It was aged for four months in the oak barrels.
"This batch of BBSP has a nice balance of oak and smoke with a touch more vanilla than the previous batch. The beer was aged for four months where temps were adjusted up and down in aging to allow the beer to work in and out of the wood. 6.2% ABV" -- Brian Owens, Head Brewer