Sunday, February 7, 2010
Saturday, February 6, 2010
2008 Domaine Regusse Pinot Noir....$13.99
This estate was founded in Southern France in 1970. Domaine de Régusse is located in the town of Pierrevert, in the area of Haute Provence, at the beginning of the Luberon mountain. The wine is 100% Pinot Noir (in France if it says in the front label, it leagally has to be 100% that grape) aged in oak barrel.
The has some good vanilla and spice on the nose and the flavor follows with a rich explosions of fresh berries. Very smooth and the perfect body for pastas dishes, chicken dishes, pork and even salmon. It also has an exremely long and nice finish. Great find!
Friday, February 5, 2010
J. Leblanc French Extra Virgin Olive Oil....$28.49
Smooth and delicious for all your cooking needs. Subtle, yet flavorful, this cold press EVOO is perfect for everything from the quick sauté to the
vinaigrettes and marinades
Nunez de Prado....$28.99
Unfiltered & Organic Spanish
Extra Virgin Olive Oil
A wide range of fruity and floral aromas, such as green olives, grass, oranges, lemons and apples, characterizes the elegance of its flavors and stability with a touch of bitterness and pepper.
Thursday, February 4, 2010
Samichlaus Classic....$18.99 / 4pk
Bottled 2009 Version
Brewed once a year on December 6, Samichluas is aged for 10 months before bottling. This specialty is perhaps the rarest in the world. Samichlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish." -- back label
"To breathe in the scent of this vigorous crimson-colored brew is to be par to a sensory preview of its incredibly nuanced flavors, its strength and its warmth. A cloying sweetness of this potent bier (14% abv, to be exact) reveals a spectrum of complex and satisfying tastes --- perfect if savored now or stored for a period of time while its forceful flavor grows in nuance and subtlety. It's an extraordinary synergy of scent and taste, with light malty notes of vanilla, apple cider, toffee, chocolate, oak, and a spirited suggestion of matured brandy, sherry and port in its character. This intense flavor is lightened at the finish by a pronounced glow of peppery liquor, for a flavor that lingers long after each sip of this exceptionally thick and glossy satin body."
Samichlaus Helles....$14.99 / 750ml
Samichlaus Helles.....$18.99 / 4pk
"This Helles is pure intensity in beer form. From its forceful aroma of the fruity essences of pears apples and grapes to a character hinting at anise, pepper, vanilla and fruits gilded in a powdered sugary glaze, it seems only natural that this hard hitter's alcohol by volume is a hearty 14%. Its taste is slightly hoppy, lightly fizzy with a luxuriant and velvety texture – a beer for your cellar, if you can manage to resist its cognac-like dry finish and welcoming zest for long enough to allow it to age. Not that you have to - brewed only once a year on December 6, Helles is aged for a full 10 months before bottling. It may be hard to imagine doing much better than this golden, robustly toothsome brew, with few more years under its belt, it grows in complexity and nuance – proving that not only wine can age magnificently gracefully." -- importer
"We made Bacon Salt, a low sodium, zero calorie, zero fat, vegetarian and kosher seasoning that makes everything taste like bacon. At worst, we thought, we’d make something that we’d want to use at every meal. At best, everyone else who loves bacon (which is everyone) would embrace it too. It’s been shipped to 47 countries and all 50 states. It’s been on Good Morning America, ABC News, Daily Candy, NPR, Fox News, and even graced the pages of World Wrestling Entertainment magazine. And we’re just getting warmed up. There’s now a Bacon Salt for every occasion, and we think you’ll want them all in your spice cabinet. We love them all, and think you will too." -- website
Bacon Salt Original....$4.59 / 2 oz
Original -like a straight bacon punch in the mouth. Best on Eggs, Green Vegetables, Salads, Sandwiches and more.
Bacon Salt Peppered...$4.59 / 2oz
Peppered - has a bit of a kick, but it's not going to knock you out. Put it on Burgers, on your shellfish, in your Bloody Mary's, or in your clam chowder.
Read more about them on their website
Baconnaise Regular....$5.69 / 15oz
Baconnaise Lite...$5.69 / 15oz
"Baconnaise™, available in Regular and Lite, is the newest addition to the J&D’s family.
We started with a customer request to make “spreadable bacon, namely mayonnaise.” At first, we were skeptical. Mostly because neither one of us really liked mayo much.
Then we started talking to people about whether a bacon-flavored mayonnaise would fly. We heard from a lot of people that just couldn’t wait for us to make it so they could use it on everything. They told us that sometimes they didn’t want salt, they just wanted bacon – so just mixing Bacon Salt and mayonnaise wouldn’t cut it. They wanted less mayo taste and more bacon taste – it should be Baconnaise, not “Mayocon” we heard. And many people requested a Lite and a Regular version, because some people loved Lite mayos and some people hated it (with a passion).
So we set out on another bacon-flavored adventure. Could we make a mayonnaise product that met our own high bacony standards? Could we get people as excited as they were for Bacon Salt (for which shrines have been built and songs have been written)?
It was at that point that we began a very unhealthy morning routine: eat a slice of bacon, try a version of Baconnaise, eat a slice of bacon. Compare. Improve. Repeat. Over the 6 months it took us to make Baconnaise, we estimate that we probably ate 20 pounds of bacon, consumed 5 large jars of mayonnaise and took 2 years off of our lives – looking for that exact and delicious flavor that we would be proud to call Baconnaise.
And then we did it. We tasted the smooth and slightly smoky taste that would henceforth be known as Baconnaise, The Ultimate Bacon Flavored Spread. We put it on sandwiches, salads, dips, fish, chicken, burgers and more. And they were all delicious!
But was it just us? We wanted to know. Had we ruined our taste buds eating so much bacon and mayo? So we had other people taste it. Our friends. Our family. The electrician. The box maker. The women at the deli. Anyone that came into our office. Random people on the street." -- website
Bacon Flavored Envelopes....$4.59 / 25 envelopes
"Technology has given us a lot lately. The car. TV. X-rays. The refrigerator. The Internet. Heck, we even cured polio. But what have our envelopes tasted like for the last 4,000 years? Armpit, that’s what.
Really, people? If we can’t overcome this kind of minor technical challenge, it’s only a matter of time until some super-advanced race of aliens with lasers, spaceships and a delicious federal mail system comes down and colonizes the world. And nobody wants that (except for the aliens, of course).
So, after thousands of years and kajillions of horrible tasting envelopes licked, we’re happy to report that J&D’s Bacon-Flavored Mmmvelopes™ are here to save the day. No longer will envelopes taste like the underside of your car. You can enjoy the taste of delicious bacon instead.
That’s right, bacon. It’s not real bacon, mind you, so you won’t have to start storing your envelopes in the refrigerator. But it really does taste like bacon. Which is what you really wanted in the first place, isn’t it? And it only took us 4,000 years to get there. Eat that, alien invaders." -- website
"Brewed in the traditional English style of Barleywines, Cereal Killer is an explosion of full-bodied, malty goodness. Huge syrupy flavors flow over caramel, toffee, molasses and toasty notes. All these rich malt flavors are balanced out nicely by just the right amount of citrus-like hoppy bitterness. A high alcohol content makes this a beer for the cellar. As this brew ages, it will continue to develop more sherry-like flavors and aromas similar to a cask-aged port.
This is a BIG beer. True to our original vision, we have taken a traditional style and tweaked it a bit. Delicious on its own, Cereal Killer is also brilliant with many foods, or as a digestif.
Recommended Foods: Limburger or Stilton Cheese, Wild Game, Baked Ham with Brown Sugar.
***2007 GABF Silver Medal, Barleywine***
Nut Brown Ale is our Fall/Winter Seasonal, an easy-drinking medium-bodied English-style Brown Ale. Six varieties of premium malted barley provide the beer with a deep, mahogany color and a rich flavor. Hints of cocoa, dates, freshly-baked biscuits and toasted almonds come to the forefront, while the malty, sweet finish is balanced by a smooth bitterness, subtle fruitiness and a mild hop aroma.
Although quite smooth and easy on the palate, Nut Brown Ale boasts flavors rich enough to stand up to many hearty foods throughout the cooler months. Look for strong, caramelized malt flavors from the roasted barley that share similar characteristics with the flavors of roasted or grilled meats.
Recommend Foods: Aged Gouda, Creamy Soups, Chili, Steak and Potatoes, Venison Sausage, Grilled Meats, Grilled Roof Vegetables, Brownies
Jockamo I.P.A. is a traditional India Pale Ale made with the best pale and light crystal malts that give the beer a copper color and malty flavor. This full-flavored beer is hopped and dry hopped liberally with Willamette and Columbus hops from the Pacific Northwest and has a 6.5% A.B.V. The spicy aroma of the hops contrasts nicely with the pleasant sweetness of the malts. Jockamo has a flavor that entices and excites the palate. The intense hop character adds more spice to the meal and makes it a perfect choice to team up with many spicy dishes. Cheddar and strong farmer cheeses stand up well to Jockamo’s hoppy character. Jockamo goes well with game, grilled meats and Thai, or Mexican cuisine. " -- Abita
Wednesday, February 3, 2010
"This year marks the 25th release of Bigfoot®. Our award-winning barleywine boasts a dense, fruity bouquet, an intense flavor palate and a deep reddish-brown color. Its big maltiness is superbly balanced by a wonderfully bittersweet hoppiness." -- Sierra Nevada
“…Bigfoot® captures the imagination, and its character is as big as the name implies, with a huge hoppiness in its earthy aroma, a chewy palate, and a great depth of flavor.”
– Michael Jackson,Michael Jackson’s Beer Companion
alcohol content 9.6% by volume
bittering hops Chinook
beginning gravity 23.0 Plato
finishing hops Cascade & Centennial
ending gravity 6.0 Plato
dry hopping Cascade, Centennial & Chinook
bitterness units 90
malts Two-row Pale & English Caramel
yeast Top-fermenting Ale Yeast
Tuesday, February 2, 2010
Uerige Sticke Alt - in stock
Uerige DoppelSticke Alt - in stock
Uerige Stickum Plus (distilled DoppelSticke)
In stock (click to read more)
Info from The German Beer Institute
Pronunciation guide for English-speakers: "Shtick-uh ullt"
Definition: A darker and stronger, seasonal, variation of the traditional Düsseldorf Altbier. Invented by the Uerige brewpub of Düsseldorf, it is brewed only twice a year and is ready for tapping on the third Tuesday in January and the third Tuesday in October, respectively.
Another Düsseldorf brewpub, Schumacher, serves a similar brew, also twice a year, which it calls Latzenbier. At Schumacher, the Latzenbier dates are usually around the middle to end of September 19 as well as towards the end of November.
"Sticke" is local vernacular for "secret," which means the brewery does not reveal the recipe. This much however can be acertained by tasting this rare beer style: The brew is full-bodied and well-hopped, with a surprising balance between bitterness and nutty-malty sweetness, overlaid by strong notes of chocolate and roasted, but not acrid, malt. A Sticke Alt is usually dark-copper in color, has the flavor complexity of an ale, the noble hop bouquet and creamy head of a Pils, and the clean, mellow-smooth finish of an Oktoberfest. Its typical alcohol level by volume is about 5.5%—sometimes higher—compared to the 4.7 to 4.8% of a regular Altbier. The Uerige brewpub also makes an even stronger Sticke, called a Doppelsticke, at about 8.5% alcohol by volume. Uerige Sticke Alt is imported into the United States in 0.3-liter, wire-baled pop-top bottles and is seasonally available in many specialty beer outlets. Serve Sticke Alt at around 45 to 50°F (7 to 10°C).
Related beer styles: Altbier, Doppelsticke
Sticke — The World's Most "Secret" and Rarest Brew
Twice a year, on the third Tuesday in January and on the third Tuesday in October, a ritual is re-enacted in the dark and smoky recesses of the hallowed halls of an old brewpub, the Uerige in Düsseldorf in the Rheinland. There, a crod of cognoscenti gathers expectantly in the taproom, as if they are members of a secret society about to witness an exclusive event—the tapping of the season's first wooden cask of a rare, aged ale, called Sticke Alt.
Sticke is the strongest and scarcest Altbier there is! To understand its strange name, we must first delve into a bit of linguistic history: "Sticke" is a mangled version of the "plattdeutsch" (low-German) word "stickum," which translates into English as "secret." The origin of the Sticke, according to local lore, dates from a time when beer ingredients were still measured rather haphazardly by the bucketful. If the brewmaster made a "mistake" and mashed in too generous an amount of malt, he also had to add an extra dose of hops for balance. The finished beer from such a batch would be a strong and substantial beverage. In a sense, Sticke is to Altbier ale what Bockbier is to a regular lager. Because the Sticke started out as a mistake, it was rarely brewed the same way twice. The news of a brewmaster's mistake, of course, normally would get around quickly among the initiated, who would pass the secret by word of mouth, behind cupped hands, in a "stickum" or "sticke" sort of way... and to be in on the secret was quite a privilege. It is said that this "stickum" hot tip, shared among the aficionados, then became the origin of the beer's name. Nowadays, however, Sticke brewers have abandoned the secrecy sourrounding the unveiling of the Sticke. Instead, they keep the Sticke tradition alive by advertising the dates of their special offerings in the media, on posters, and on their websites.
A second Düsseldorf brewpub making a Sticke-like seasonal beer is the Schumacher, about a mile east from the Uerige pub. At Schumacher, which started brewing in 1838 and is today the oldest Altbier brewpub in the world, the Sticke brew is called Latzenbier. Apparently, the Schumacher brew's name dates from a time when monasteries still dominated the brewing trade and ordinary folk were served only thin beer, known then as "convent beer." But the real stuff, the strong beer, was stored high up on "Latten" or "Latzen" (wooden slats) out of sight of the hard-up commoners. This top-shelf brew, or Latzenbier, would be reserved only for the brew monks themselves or sold secretly, or "sticke," to only to the deserving folk, that is, those with ample cash to make the pious friars rich.
With modern quality control in the brew house, of course, the old brewmasters' accidents that spawned the Sticke no longer happen. But many Altbier makers have now revived the Sticke tradition, by making a deliberate "mistake" occasionally as a surprise. They let their brewmasters "loose" to give them a chance to play with their ingredients and create a free-style, strong Altbier. Once tapped, the Sticke flows until the batch is completely drained, which rarely takes more than a few days. Nowadays Sticke is meant primarily as a thank-you to regulars. Although stronger and more expensive to make, Sticke is always sold at the normal Altbier price. Non-regulars, of course, are served these special beers, too, as long as they know when to show up at the brewpub to get them." -- Info from The German Beer Institute
AKA: Alt, Düsseldorfer Alt
Pronunciation guide for English-speakers:"ullt-beer"
Definition: One of only a handful of traditional German ales. Altbier is Copper-colored, cool-fermented, cold-conditioned, clean-tasting, with an aromatic hop presence, a firm creamy head, a medium body, and a dry finish. It is indigenous to the Rheinland, which is part of the state of North Rhine-Westphalia in the northwestern part of Germany, near the Dutch border. The best known Altbiers come from the Düsseldorf, the state capital.
A Sip of Altbier is a Sip of Beer History Itself"Alt" means "old" an allusion to the old style of brewing. Altbier is an ale, as were virtually all beers of Europe before lagers were invented in Bavaria in the 16th century AD. Altbier is now identified with the Rhineland, especially its capital city of Düsseldorf, barely 50 miles from where the borders of Germany, Holland and Belgium meet. The Altbier is an ancient brew, but it acquired its name and its distinction as a modern beer style only in the 1800s, when it became threatened by the "new" beer, the lager style, which is now the most popular brew in the world. Before that time, in Düsseldorf, Altbier was just "Bier." - Info from The German Beer Institute
Monday, February 1, 2010
Bacon #1 - Iowa -- Valde Rose - Sold out
Bacon #2 - Kentucky -- Scott's Jowl Bacon - sold out
Bacon #3 - New Hampshire - North Country Cob Smoked Bacon - still in stock
Bacon #4 - Kentucky -- Meacham Hams Country Maple Bacon
In stock now: Forysth, Rock Hill, Ballwin, and at Provsions Gourmet Market
Meacham Country Maple Old Fashioned Bacon...$9.99 / lb
Meacham Hams from Sturgis, Kentucky
"A very special bacon. We cure it extra-long with maple, and smoke it longer too. The result is added flavor and a distinctive, hearty taste. Bacon lovers will definitely want to try it. Sliced." - Meacham Hams
"I've always said that I could give you my cure and let you go back here in this building and cure hams [or bacon] and they would probably taste different. The building is important; the procedure is important. But, you know, the times…how you mix things, how long to smoke, what kind of smoke--all those things have…a big influence on what it tastes like and what it looks like." –Rodman Meacham
"Rodman Meacham was born to cure bacon. His father, William Meacham, had perfected his cure by the time Rodman was born and soon enough, Rodman was working in the ham house. By the time he was a teenager, Rodman knew he wanted to run the family business. Although he has other business interests, Rodman maintains great appreciation for the tradition of dry-curing meat. He now shares his knowledge with others, working with the Union Country Fair and the 4-H Country Ham Program, which teaches youngsters the traditional art of curing hams. Rodman is proud of what Meacham Hams has become and is especially proud to be able to pass his meat-curing knowledge on to the next generation. To him, meat curing is a connection to the past that should be celebrated and fostered.
We're in cure about seven to ten days depending on the size of the bellies and then the procedure would be to you know--to take them up out of cure and wash that excess cure off. I like to let them hang a few extra days in and kind of firm up--just kind of--and then we go into the smoke house and smoke them just until we get the right color and the right flavor to them, and from there, you know they're either--they're either or sliced and package or sold--and sold in slabs. It's a pretty simple procedure, really." -- Southern Foodways Alliance
Your favorite Classic Rock Album covers are now on bottles of wine!!!
Iconic Rock Artwork
"This is not your typical wine experience. Not your typical wine labels. These are tapestries from the rock vaults. Classic, iconic album art that’s part of your musical DNA. And we're just getting started. In the upcoming months keep your eyes out for more classic pairings of great tasting wines and your all time favorite Rock 'n Roll albums and artwork.
As passionate wine lovers and die-hard music fans, we've created the ultimate blending of two worlds. Our mission is to produce a new category of wine."
check out Wines that Rock Website
Great Tasting Wines Inspired by Music
"With classic tracks from The Rolling Stones, Pink Floyd and The Woodstock Festival blasting in the cellar, our winemaker crafted custom wines for each of these legendary brands - blending one-of-a-kind wines with Rock ‘n Roll mythology." - Wines that Rock Website
2007 Rolling Stones Forty Licks Merlot...$13.99
"To capture the essence of Forty Licks, the 40 tracks that cover the Rolling Stones' career, Winemaker Mark Beaman chose to work with Merlot. This varietal captures the comfort of turning to a solid classic that stands the test of time. Much like the band itself, Mendocino County winemaking stays true to its roots with a consistent and confident character not caught up in fads or trends The 2007 Merlot captures the attitude of Mendocino County’s style. Aromas of black cherry, with hints of mint are followed by rich flavors of plum, black cherry, brown sugar, cinnamon, and cedar. This dry red wine is a fine match for herb-roasted chicken, grilled beef or smoky chili." --Wines that Rock Website
2007 Forty Licks Merlot - "It's very good and tastes purple and complex. I'd hang my hat on this one" -- The New York Times
2006 Pink Floyd's Dark Side of the Moon Cabernet Sauvignon...$13.99
Listening to Pink Floyd’s The Dark Side of the Moon over and over on his iPod, Mark ventured into new territory in wine making. To capture the intense, brooding character of The Dark Side of the Moon he turned to a classic wine variety, Cabernet Sauvignon. A varietal with a deep, complex character that takes a relaxed environment to fully appreciate, Cabernet Sauvignon reflects the hauntingly dense, timeless character of Pink Floyd’s masterpiece album. The 2006 Cabernet Sauvignon captures the attitude of Mendocino County’s style. Aromas of black currant and cherry are followed by rich flavors of cassis, toasted vanilla bean, and hints of chocolate. Enjoy this rich dry red wine with hearty chicken dishes, beef and lamb, and red sauced pasta." -- Wines that Rock Website
2006 The Dark Side of the Moon Cabernet Sauvignon - "Big Nose. Very aromatically appealing...it's really dark, a lot of people will like this" -- The New York Times
2008 Woodstock Chardonnay....$13.99
The Woodstock Chardonnay opens with an enjoyable eclectic mixture of rich pear, mineral, and papaya aromas followed by fresh flavors of Asian pear apple, citrus, and tropical fruit with great acid on the finish. Or as Mark likes to say, “sunshine in a bottle”. Enjoy this rich dry white wine with salmon, chicken, creamy soups, and white sauced pasta." - Wines that Rock Website
2008 Woodstock Chardonnay - "This is very fresh and has a simplistic chardonnay-type taste...I like the finish" -- The New York Times