Steenberge Cherish Kriek...$2.79 / 11.2oz "You will be surprised about the right balance between the sourness of the Lambic and the sweetness of the fruit. The aroma of the cherries is not too dominant. You still taste the beer, which gives a very pleasant and refreshing feeling in the mouth, with a smooth cherry aftertaste. The CHERISH Kriek Lambic is an excellent thirst quencher thanks to its underlying sourness.
The CHERISH Lambics, all two of them, are beers to have fun with. You can drink plenty of them, since all three CHERISH Lambics only offer 5 % alcohol by volume. Replace sparkling wine or champagne with the CHERISH Lambics at your next party (office, home, pool ...) and your guests will be delighted, and the fun endless. Certainly a hit. Every one will ask you where you got these fabulous beers. Some will even ask if it really is beer. Just answer: "It’s the way women invented beer thousands of years ago!"
Lunch or dinner? Combine the CHERISH Belgian Lambics with spicy salads, sabayons, fruit desserts with chocolate or ice cream, ... experiment, and your taste buts will thank you. Cheers." -- importer
"Dark ruby red, as red wine. The style is also called the Burgundy of Flanders, and is a very typical and common beer in West Flanders. A sour-sweet balance is discovered, set off by the underlying bitterness of the hops. Light in alcohol, the alcohol doesn’t hide or overpower the exciting flavors and tastes in this unique beer. Although cold serving is recommended, taking your time to drink it will release more aromas and exciting wooden flavors towards the end of your glass.
Wooden flavors? Indeed, Old Brown beer is aged for over two years in huge oak casks. During this aging process, just like in wine, lactic acids develop. These acids are responsible for the sour part in the taste. Only tasting on a regular basis can tell the brewer when the beer is ready to come out of the oak barrels and to be blended with fresh brewed beer. This blend of beer is then bottled. The dark red color comes from the type of barley malts that are used, in combination with the aging in oak. Fine beer tasters recognize the "oak" and the "old", which are defining the complexity of this beer. PETRUS Old Brown may remind you of Port Wine. Serve cool, between 45˚ and 54˚F.
FOOD COMBINATIONS: PETRUS Old Brown is an excellent thirst quencher thanks to its light sourness. It is an excellent beer to marinate fish or meat in it, or to steam shrimp. Richer meat dishes, or heavy pasta dishes where the light sourness of PETRUS is looked for to offset the sweetness of the sauce. Look at the PETRUS as an aoky better red wine, and you have an excellent food companion." -- importer
Petrus Aged Pale...$3.49 / 11.2oz
"Aged "? Many beers have a long maturation, but this one has 24-30 months, in wood. "Pale "? This beer has an "old gold "to bronze color, rather than the Burgundy more common in the breweries of West Flanders. It is a pale version of the traditional local style (which has no name, but for which I have used terms like Sweet and Sour Flemish Red Ale). Serve cool, between 45˚ and 54˚F.
This beer is made only with pale malts, and is unblended. It has 24-30 months in wood, and emerges with an oaky aroma; hints of sherry (a Palo Cortado nuttiness?) and fruit, among a depth of flavors; the classic sourness in the finish; and an intentionally low carbonation. Its alcohol content is 5.8 w (7.3v). A "white "Red Beer (in wine terms)? The temptation might be to compare it with a "white "Zinfandel but, with that sherryish character, the beer is much more robust in flavor and body. Perhaps the name Aged Pale (for which I must take some responsibility) also hints at sherry. "...and the holder of the keys to heaven". -- importer
Founders Centennial IPA is finally back in stock at Forsyth Founders Centennial IPA...$8.49 / 6pk "Selected as a benchmark for the Beer Judge Certification Program used in all American based beer judgings. Centennial IPA has quickly become the IPA of choice. Pour yourself a pint of this complex flavorful ale and bask in the frothy head's floral bouquet. Relish the immense citrus accents, achieved by the abundance of dry hopping. This ale's sweet, malty undertones balance the hop character with a finish that never turns too bitter." -- Founders ABV = 7.2%
We have launched a site for St. Louis area wine lovers to talk about and discuss wine in St. Louis. There are a number of national wine forum boards, but I felt there was a void that needed to be filled for local wine lovers. A chance to talk about wines you find, local restaurants you enjoy, ask wine questions, get recommendations, find local wine events and much more....it is limitless. I realize it is tough getting it started with only a few posters, so please be patient and participate. Tell your friends to join, post new threads, answer threads and just have a good time. Once we build the traffic up, I think it will be an invaluable resource for St. Louis. . Here is the address http://www.stlwineforum.blogspot.com/ . Add it to you favorites and visit frequently. It will be a great site for wine novices and wine experts. We want it to be fun and casual. Wine should not be taken too seriously.
Avoid the shopping malls.... Order something that everyone will love to get and enjoy!!!
The Wine and Cheese Place Gift Certicates
Don't know what to get this year for gifts? Stop by any of our locations for "The Wine and Cheese Place Gift Certificates". Great for anybody on your list. Take the stress out of your shopping, come in get yourself some wine and buy some gift certificates. Great for.... Wine lovers Beer lovers Scotch lovers Cheese lovers Gourmet cooks Let them choose exactly what they want at any of our FOUR locations -- how convenient is that!! It does not matter where they live, we have a store near them. Our Gift Certificates are available in any denomination and they are good at all three locations plus Provisions Gourmet Market. We can mail them out for you also---call 314.962.8150
"Another Big Sister of the Little Sumpin’ Sumpin’ Ale.... Loads of Malted Wheat for a Curious Malt Foundation and a Light Color, But Our Belgian Yeast Leaves a Huge Flavor and Complexishness." -- Brewery
Try some "less common" Italian Cheeses....come in for a taste....
Nocetto di Capra (Italy)
A soft-ripened goat cheese from Lombardy, Italy. Ambrogio uses milk from Orobica goats, which are indigenous to Bergamo. The cheese is sweet, well balanced and like velvet on your tongue.
Toma della Rocca (Italy)
A creamy, mouth-filling blend of cow’s, goat’s and sheep’s milks, hailing from the Alta Langa region of Piemonte, Italy, where soft mixed-milk cheeses are the norm. Aged about 8-10 days, it has a bit of runniness under a thin rind with a thick, chalky, slightly sour core. It’s luscious creaminess has hints of saltiness and a lemon finish.
Lou Bergier Pichin (Italy) 60-day aged raw milk Toma produced with thistle flower that grows wild on the mountainside. The name– literally “man of the hut” - pays tribute to Nonno Mango, the grandfather of Fiandino. The cheese has a delicate aroma with a full flavored creaminess.
Try something new, come in for a taste at our Forsyth location.
A semi-soft raw, goat’s milk cheese aged 60 days and has black peppercorns added to it. Made with milk from the Serpentina and Serrana goats, breeds that are indigenous to Portugal and traditionally used for cheesemaking. Miguel personally knows the Shepards, who are neighbors of his nearby dairy in Setubal.
A hand-crafted unpasteurized sheep’s milk cheese (aged 90 days) produced at the foot of the Arrabida Mountains in the regions of Setubal, Palmela and Sesimbra in Portugal. Thistle flower is used as the coagulant
Try some exciting Spanish Cheeses -- come in for a taste at our Forsyth location
A raw farmhouse goat cheese from Quatretondo, 60km outside of Valencia, produced at the estate Heretat de Pere (the father’s inheritance). Simona, the cheesemaker, uses thistle rennet to coagulate the curd and ages the cheese 60 days in her underground cavern. The family started as goat herders and moved into cheesemaking a few years ago. All the milk comes from 100 Murciana goats bred and raised on the farm. The cheese at times is creamy, other times drier, depending on the seasons. Herbs, grass and citrus all play in the finish.
A washed rind cow’s milk cheese from Aragon, Spain. (From the producer of PataCabra.) Fruity and earthy at the same time.
Cabra Romero (Spain) A semi-soft goat’s milk cheese made from the rich, creamy milk of the Murciana goat covered with loads of fresh rosemary and aged for roughly 90 days. It is creamy and silky smooth, with a very clean finish that hints of rosemary.
Cheese made with Baladin Beer! Frumage Baladin (Italy)(in stock at Forsyth)
Two perfect compliments– beer and cheese– come together in this amazing cheese from the Valle Maira area of Piedmont. This frumage (Piedmontese dialect), a raw cow’s milk cheese coagulated with thistle flower, is washed with renowned craft beer, Baladin, for an inimitable treat. Mild and soft with a creamy texture, the cheese has a hint of the beer in the aroma and a lively aftertaste of barley malts. The producer uses exclusively solar energy to make each cheese by hand according to time-honored traditions.
"Our search for the world’s most unique beers has brought us to Piozzo, right outside of Torino, Italy. In this village of 1,000 inhabitants, directly across from the town hall, lies Le Baladin, an extremely unusual brewpub and microbrewery. “Baladin” is a French term referring to a “traveling minstrel.” The owner, Teo Musso, thought that this would be a fitting name for his brewery as the townspeople are known for moving around, especially between Italy and France. Upon visiting the brewery and meeting Teo, one finds that he is a very entertaining minstrel and has, thus, chosen the perfect name for his place. Teo studied at some of the best small breweries throughout Europe in order to learn his craft. He has worked most closely with another eccentric B. United International supplier, Jean-Louis Dits of Brasserie a Vapeur. Like Jean-Louis, Teo loves experimentation and never works by the books.
Baladin Nora Sour Edition 2006....$15.99 / 750ml Description of the "non" sour edition. "Teo’s wife, Nora, is the inspiration for this special beer, just released last year. Although she hails from the town of Lille, France, she also has Algerian heritage in her blood. So, this special brew has been concocted from an ancient Egyptian recipe. Unmalted kamut which was used in ancient Egyptian beers is employed. Hops, which would not have been used in Egypt, are employed in a tiny quantity, solely for their preservative power. Rather, ginger, myrrh, and orange peel are used to represent the balancing spices of ancient times. The myrrh provides the bittering that allows Teo to mostly forgo the use of hops." -- importer
Baladin Super Baladin Sour Edition 2004...$16.99 / 750ml Descrition of the"non" sour edition "The Super Baladin is the masterpiece of the brewery and is most often the favorite among the customers at Le Baladin. It originated from an old recipe created toward the end of the 9th century following the style of the Belgian abbey beers. It is similar to a Belgian triple. The twist with this beer is that an English yeast strain is used for primary fermentation. Afterwards, it is bottle-conditioned for two months using a Belgian strain." -- importer
Between now and the beginning of December, we are expecting some huge releases... Sam Adams Inifinium Bells Batch 10,000 Goose Island Vanilla Bourbon County Stout Goose Island Rare Bourbon County Stout
We are told all of these will make it to St. Louis -- but we are the Show Me State -- we will believe it when we see it. Stay tuned for more details. You know I will post as soon as we get dates and confirmation.
2009 Maipe Cabernet Sauvignon Reserve....$15.99 "Similar in style, but more structured and revealing slightly more oak is the 2009 Cabernet Sauvignon Reserve. Full-bodied and dense with abundant notes of creme de cassis, chocolate, espresso roast, spice box, and tobacco leaf, it is a layered, succulent, hedonistic Cabernet to drink over the next 3-4 years. Maipe fashions reds and whites that sell for a song." Rated 90/100 The Wine Advocate
2009 Maipe Malbec Reserve....$15.99 My three favorite Maipe red wines include the 2009 Malbec Reserve, the winery’s top selection that is aged in wood for 12 months. A dense blue/purple color is followed by a big, sweet, floral (acacias), blueberry, blackberry, coffee, and white chocolate-scented bouquet. Remarkably rich and heady, with a full-bodied mouthfeel as well as silky tannins, it should be consumed over the next 2-3 years. Maipe fashions reds and whites that sell for a song." Rated 90/100 The Wine Advocate
Come taste one of the best beers on the planet....
Orval Tasting December 3rd, 2010 4-6pm at The Wine and Cheese Place 7435 Forsyth Blvd. Clayton, MO 63105 314.727.8788
Orval Trappist Ale "The gustative sensations will gain in nuance depending on the age of the beer. Young beer is characterised by a bouquet of fresh hops, with a fruity note and pronounced bitterness, light on the palate and a less firm collar than a beer of six months. The latter will feature a bouquet consisting of a blend of fragrances of yeast and old-fashioned hop. The bitterness is more diffuse and the taste has moved to a slight touch of acidity accompanying yeast and caramel flavours. Served without its sediments, a beer of six months or more, has a particularly bright appearance." -- Orval Rated 99 percentile on RateBeer Read more about Orval Order Orval online now . .