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Saturday, August 11, 2012

Merguez Rice Salad


RICE SALAD WITH MERGUEZ LAMB SAUSAGE AND PRESERVED LEMON DRESSING

Merguez Lamb Sausage available in our Freezer 
(Forsyth location)
Serves 6

1 cup jasmine rice (I used ½ red jasmine and ½ white jasmine)
1 ½ cups water
salt
½ cup extra-virgin olive oil (in stock in our food department)
2 ½ tablespoons fresh lemon juice
¼ preserved lemon, rind only, minced (optional) (see recipe)
2 garlic cloves, minced
1 tablespoon harissa (see recipe)
¾ tesapoon ground cumin
½ fennel bulb, cored and finely diced
1/3 cup pitted Picholine olives, chopped (2 ounces)
1 pound Fabrique Delices Merguez sausage, cut into ¾ inch-thick slices
                    (In stock in our freezer)
1 pint grape or cherry tomatoes, halved
1 cup coarsely chopped flat-leaf parsley


In a medium saucepan, combine the rice with the water and ½ teaspoon of salt. If using both kinds of jasmine rice, cook in separate saucepans. Bring to a boil, cover and cook over low heat until the rice is tender, about 20 minutes. Fluff the rice with a fork and transfer to a medium bowl.

Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt.

In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.

Make ahead: The rice salad can be prepared several hours ahead and served at room temperature.

        
Preserved Lemons: 5 lemons (preferably Meyer lemons), ¼ cup of salt. Quarter the lemons from the top to within ½ inch of the bottom, sprinkle some of the salt on the exposed flesh, then reshape the fruit. Place 1 tablespoon of salt on the bottom of a mason jar. Pack in the lemons and push them down, adding more salt. Press the lemons down to release their juices and make room for remaining lemons. If the juice released from the fruit does not cover them, add freshly squeezed lemon juice. Seal the jar. Leave jar in a warm place, shaking the jar each day to distribute salt and juice. Let sit for 30 days. To use, rinse the lemon pieces, as needed, under running water, removing and discarding the pulp. No need to refrigerate, can be kept up to a year.
Many specialty food shops carry preserved lemons.

Harissa (North African Hot Sauce): 1 tablespoon hot hungarian paprika; 1-2 teaspoons cayenne pepper OR Aleppo pepper; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground fennel seeds; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 tablespoon red wine vinegar or more; 2 tablespoons olive oil. In a small bowl, combine the spices and salt and pepper. Dribble in the vinegar to make a paste. Add the olive oil, stirring well, to smooth it out. Harissa can be stored, covered in the refrigerator for up to 2 weeks.



Recipe adapted from Food and Wine Magazine

Suggested Wine Pairings: 

2009 Monplézy - Coteaux du Languedoc, Pézenas “PLAISIRS”
Tasting Notes: This is a rich ripe wine with a lot of black fruit. The Syrah and Grenache give the wine its lush black cherry, raspberry, and cassis fruit flavors. Meanwhile, the Carignan grapes, from vines planted in 1955, add an exotic spicy dimension to the wine. Finally, the Cinsault adds a silky texture to the wine, helping to tone down the tannins. The combination of flavors in the “Plaisirs”, along with its nice silky texture, makes it a very versatile wine. It is a great match for summer barbeque, as well as winter roasts. 


2009 Mas de Brunes “Cuvée des Cigales” – Vin de Pays Côtes de Thongue
Blend: 100% Old Vine Syrah (tiny yield of 25 hl/ha)
Tasting Notes: The 2009 “Cuvée des Cigales” is completely dominated by black fruit. The nose is full of deep blackberry and plum aromas. In the mouth black cherry and blackberry flavors mix with the exotic and complex spice flavors from the Carignan. This is a burly, muscular wine with a lot of character. While an ideal match for grilled meats and game, we also enjoy this wine with the more complex, spicier flavors of barbecue and chili.

Friday, August 10, 2012

American Patriot CANS



American Patriot now in 12 pack CANS!!!

Oktoberfests here!!!

Here are some Oktoberfests in stock now....

Perennial Violet

In stock at Forsyth now...
Scored one more case of Perennial Violet and one more Abraxas

Limited release....
Perennial Artisan Ales Violet...$11.99 / 750ml
"Violet is a Belgian-Style tripel brewed with pluots, a fruit that is a cross between a plum and an apricot.  Although Perennial likes to use local produce, for this beer and exception was made, as pluots provide a distinctive flavor both refreshing and complex.  The beer's light to medium body disguises the ABV and allows you to explore the marriage between the pluots and hops.  Violet's fruiter notes are quelled with a dry finish that lends itself nicely to light summer dishes." - Perennial

order online

O'Fallon Kite Tail

On Sale now!

O'Fallon Kite Tail Summer Ale...$5.99 / 6pk
"This beer actually started as a homebrew recipe of Jason’s (our assistant brewer). He brewed it last year in celebration of his sister’s wedding. Jason and his brewing buddies have an Oktoberfest celebration every fall where they all brew a beer or two, then get together to drink said beer. This year, the Oktoberfest beer would also be a wedding beer. Jason wanted to brew a doppelbock (seeing as how it’s a German beer and all), but his sister tried one and quickly nixed that idea. They eventually decided on a cream ale for its smoothness and function as a good session beer.

Fast-forward a couple months to last November and a blind panel to decide what was going to replace Wheach as our new summer seasonal. Jason decided to sneak a couple of his beers (including the cream ale) into the panel. As it turns out, everyone gravitated toward his beer. Work got started not long after to scale up his recipe, and Kite Tail was born.

We think you’ll find that this beer is going to be the perfect compliment to your summer. It’s light and crisp, but finishes with a subtle tartness and fresh fruit notes. The malty sweetness is balanced extremely well by the addition of Polish hops, and at 4.5% ABV, you’ll find it incredibly easy to drink. Get it on draft or pour to a glass to enjoy a creamy, long-lasting head. In all seriousness, you just found your new go-to summer beer." - O'Fallon Blog

2009 Le Petit Haut Lafitte

In stock at Forsyth or you can 
reserve some online now to pick up at our other stores.


The best $50 Bordeaux in the store!!
We only have about 4 cases left.

This is the 2nd label of the PERFECT - 100/100 Point Smith Haut Lafite 2009
2009 Le Petit Haut Lafitte....$46.99
Made from a blend of wines from the Smith Haut Lafitte estate, 2009 Le Petit Haut Lafitte rouge was produced and aged with just as much care as lots that went into the grand vin. The winemaking techniques were identical.
Grape varieties: 55 % Cabernet Sauvignon, 45% Merlot

2009 Le Petit Haut Lafitte Rouge has a beautiful, very deep red colour.  The nose is open, elegant, and expressive with overtones of red fruit, black fruit, mint, cedar, spice (liquorice, clove), and burnt nuances (gunflint, hearth).   Concentrated, powerful, and tightly-knit on the palate Well-structured thanks to Cabernet Sauvignon, with a beautiful tannic texture. Very full-bodied and rich, with a long, powerful aftertaste. The wonderful, complex aromatics of Cabernet Sauvignon in this vintage are complemented by a subtle balance between fruit and spice.  2009 Le Petit Haut Lafitte Rouge is a well-structured, concentrated wine with a fine finish. It will be very enjoyable to drink in the next 3 to 5 years.
info from Prooftag


And if you want perfection....in stock now
2009 Chateau Smith Haut Lafitte....$249.99 - 
The finest wine ever made by proprietors Daniel and Florence Cathiard, the 2009 Smith-Haut-Lafitte exhibits an opaque blue/purple color in addition to a glorious nose of acacia flowers, licorice, charcoal, blueberries, black raspberries, lead pencil shavings and incense. This massive, extraordinarily rich, unctuously textured wine may be the most concentrated effort produced to date, although the 2000, 2005 and 2010 are nearly as prodigious. A gorgeous expression of Pessac-Leognan with sweet tannin, emerging charm and delicacy, and considerable power, depth, richness and authority, it should age effortlessly for 30-40+ years. Bravo!
Rated 100/100 Robert Parker, The Wine Advocate

Thursday, August 9, 2012

Tomatoes arrived!!

In stock now at Forsyth....


Our local Heirloom Tomatoes just arrived from Dry Dock Farms....
including a new low acid variety that they call "White" tomatoes (they look yellow)


We also got a fresh batch of farm raised Dry Dock Eggs laid on August 7 

Plus more local Zuchini and Sweet Onions


Wednesday, August 8, 2012

4 Hands Brewing Co.


Kevin Lemp of 4 Hands Brewing drawing some Bona Fide Stout from the Elijah Craig Bourbon Barrel.....

Stopped by 4 Hands Brewing Co. today and tasted the 
4 Hands Brewing Bona Fide Barrel-Aged Stout that has been ageing in a Elijah Craig 12 Year old Bourbon Barrel for almost 6 months now (since February 13, 2012).    You are going to love this one, it is ready to be bottled soon!!   Thanks again to 4 Hands and Kevin Lemp for helping us with our next project - Bourbon Barrel Aged Maple Syrup that we just put into barrel today. (watch for more details soon)


Here is the label....



4 Hands Brewing
I also got a chance to taste their new Ruby Red Grapefruit Berliner Weisse. Make sure you get down to the brewery to taste this one -- here is their website to read more.  Also saw a bunch of kegs of Contact High heading out to your favorite watering holes.  Look for it on draft now.

"Ruby Red is a grapefruit version of the original Prussia Berliner Weisse. After a 24-hour sour mash and during fermentation we will add fresh ruby red grapefruit juice. Ruby Red Prussia pours a slight pink hue with a big grapefruit punch. Aromas of grapefruit and citrus with a clean tart finish. 3.5% Alc. / Vol".


Tuesday, August 7, 2012

Alpine Beer Company Super IPA

More in stock now at Forsyth!!

(not going to put it online right now because I cannot watch the orders come in-- the beer department is devastated and I have hundreds of cases to stock)

Will add it later today.


Collaboration between Alpine Beer Company and New Belgium
Lips of Faith Super India Pale Ale...$7.19 / 22oz
"Alpine might be small, but their brewing chops are mighty.  We teamed up to create this triple dry-hopped Imperial IPA bursting with Columbus, Amarillo, Centennial, and Simcoe Hops.  Consider yourself a hero for getting an an Alpine Beer outside of San Diego

Alpine Brewing does not see much distribution outside of San Diego.  They currently have 4 IPAs on RateBeer that come in with a 100 Rating -- so they know IPA!!



No reviews yet on RateBeer, in fact we are the first to show distribution on this beer.

They were going to call it Lex Lupulin, but because of Odells St. Lupulin, they decided not to.

New Batch of AIPA








Schlafly AIPA bottle 7/2/12 arrived today at our Forsyth location. 

and it is on sale $7.99 / 6pk -- we are giving it away!

Point Oktoberfest....in CANS


Point Oktoberfest.....$12.99 / 12 pack CANS!

2012 is here!

Monday, August 6, 2012

Results of Beer Vs. Wine!



The Wine and Cheese Place had a busy and successful week for the  4th Annual St. Louis Craft Beer Week.  We had 4 Beer events during the week and add a scotch class on Tuesday and a wine group on Wednesday night -- we had 6 events in 5 days!  

Both the Goose Island Event on Monday and the Friday night Wine Vs. Beer events were sold out with more wanting to attend.  The Local Breweries vs. America was not a sell out but we had a great crowd and was a lot of fun.  We got a huge turn out also on Friday for the Stone rare beer tasting also.   







Wine vs. Beer : The Re-match - RESULTS!

Special Guest-  Evan Benn of the St. Louis Post Dispatch with beer vs Aaron Zwicker of The Wine and Cheese Place with the wine.



Course #1
Durham's Tracklements Smoked Salmon Bruschetta with Missouri Red Onion and Raskas Cream Cheese

Beer: Urban Chestnut Winged Nut ---  Winner: 26 votes
Wine:  Domaine Manoir Du Carra Beaujolais Villages 

Course #2
Cole's Ventresca Tuna and White Bean Salad with Radicchio and Parsley Vinaigrette

Beer: O'Fallon Black Hemp 
Wine: Jean Michel Sorbe Quince (Loire Sauvignon Blanc) --- Winner: 18 votes

Course #3 Baetje Farms Cheese Plate (Fresh Chevre, Coeur du Clos, and Cherbourg)
Beer: 2nd Shift Mullineaux --- Winner: 21 votes
Wine: Jean Louis Denois Bruit Blanc de Blanc Sparkling 

Course #4BBT, Jones Heritage Farm Bacon, Cashel Blue Cheese, Ox-Heart Heirloom Tomatoes
Beer: Schlafly Bourbon Barrel Imperial Stout 
Wine: Sbragia Family "Gino's" Zinfandel --- Winner: 19 votes

SUMMARY
Beer won 2 flights
Wine won 2 flights
Popular Vote - Beer wins 69 to 54

next event they plan on doing a fifth course to avoid the tie!

Sunday, August 5, 2012

New Stone Label...

Stone is taking freshness to the extreme.

A new label just got approved....

looks like they set up its own website and says it will first appear 
at their 16th Anniversary which is August 18th.  No indication of when it will have been bottled and how fresh it will be.  

Not sure if we will see it in St. Louis or not?