Friday, February 1, 2013

UCBC Woplertinger

Anniversary Ale - put in barrel back in November 2011

In stock at Forsyth now
Urban Chestnut Wolpertinger 2012....$9.99 / pint
"Never heard of the rarely seen, Bavarian indigenous mammal the Wolpertinger?  Well much like the actual Wolpertinger, our "Wolpie" is a little Bavarian in nature, scarely seen (brewed once a year to celebrate UCBC's anniversary) and definitely difficult to define...toxonomically speaking.    We define "Wolpie" (beer-style wise) as a bourbon barrel aged Winged Nut, a potent chestnut beer fermented with a  bavarian Weissbier yeast strain. Prost!" - label

New Bourbons

In stock now at Forsyth

Old Medley 12 year old Kentucky Straight Bourbon...$41.99
Wathen's Single Barrel Bourbon...$29.99

4 Hands Brewing Chocolate Milk Stout

Back in stock - new batch #2

4 Hands Brewing Chocolate Milk Stout...$6.99 / 22oz
"Our Chocolate milk stout pours black as the night sky with aromas of dark chocolate, chocolate malt, and more chocolate.  With a frothy tan head and a rich velvety mouthfeel our Chocolate milk stout is a perfect addition to the change of seasons.  Brewed with over 3 pounds of cocoa nibs per barrel this beer is a chocolate lovers dream!" -- label

Priorat Bargains!

2010 Black Slate Porrera...$17.99
From the Black Slate project of Eric Solomon, Philippe Cambie and, in this case, producer Joan Sangenis, the 2010 Black Slate Porrera, a blend of 60% Grenache (60+ years of age) and 40% Carignan (80-year-old vines), is another stunning value from Priorat. Consumers can thank the horrible Spanish economy for the low price of such a high quality wine from this prestigious appellation. Sweet raspberry and black cherry fruit notes intermixed with notions of crushed rocks, spring flowers and a slate-like component are broad, savory, impressively pure, dense and full. This round, generous, opulent red can be consumed over the next decade. There are 2,000 cases available for the American market.
Rated 93/100 Robert Parker, The Wine Advocate

2010 Black Slate la Vilella Alta...$18.99

When’s the last time anyone found a Priorat rated over 90 points for under $25 a bottle? A project of acclaimed Rhone Valley winemakers Philippe Cambie and Michel Tardieu from one of Priorat’s nine villages, La Vilella Alta, the 2010 Black Slate was fashioned from 60% Garnacha, 35% Carignan and 5% Cabernet Sauvignon, aged 12 months in French oak, and bottled unfined and unfiltered. Notes of graphite, blueberry liqueur, raspberries, crushed rocks and spring flowers jump from the glass of this inky/purple-colored wine. It possesses fabulous intensity, a multidimensional mouthfeel, supple tannins and a long finish. The natural alcohol pushes 16%, and there are 1,000 cases exported to the United States. It should keep for 5-10+ years. Priorat wines such as this normally sell for over $100 a bottle.
Rated 94/100 Robert Parker, The Wine Advocate

Beer Tasting - Forsyth

Open House Beer Tasting
The Wine and Cheese Place
7435 Forsyth Blvd, Clayton MO 63105   314.727.8788

Friday February 1 - from 4-6pm
Ska Vinifera Stout
Deschutes Hop Henge
De Dochter Peated Oak Aged Embrasse
Evil Twin Aun Mas a Jesus
Anchor Bock

Bank Note Blended Scotch Whisky

Bank Note Blended Scotch Whisky...$18.99 / 750ml
Bank Note Blended Scotch Whisky...$33.99 / 1.75ltr
A 5 yr old blended scotch with 40% malt content at 86 proof (43%abv). Most blends only have 10-20% max these days and are 80 proof. The Bank Note brand was established in 1870. It is a whiskey with light and fresh aroma with vanilla sweetness and delicate fruit notes. A soft feel on the palate develops into gentle and subtle spice flavors with a mellow and pleasing sweet oak finish

Bank Note is a distinctive 5yo Scotch Whisky offering the perfect blend of the finest malt whiskies from the Speyside and Highland regions, blended expertly together with the purest grain whisky from the Lowlands of Scotland.   Slowly matured in oak casks to produce a mellow taste with sweet richness and good depth of flavour, its appeal is timeless and, like other classic whiskies, is as relevant today as it was over one hundred and fifty years ago.

Colour: Golden with brilliant clarity.
Aroma: Clean, crisp aroma, hints of vanilla. 
Taste:  Mellow on the taste with sweet richness & depth of flavour.
Aftertaste: Clean on the palate with lingering sweetness.

Thursday, January 31, 2013

Slantshak Beef Jerky

In stock now at Forsyth, Ballwin and New Ballas
Slantshak Beef Jerky The Original Jerk McGurk's
Slantshak Beef Jerky Bronx Brewing Pale Ale
Slantshak Beef Jerky Hot and Smoky
Introducing Slantshak Beef Jerky
2012 was an exciting year for new products at The Wine and Cheese Place. We brought a fantastic new wine importer, United Estates, to the St Louis market, we launched our barrel aged beer program, not to mention the wildly popular Sweet Sophie Barrel Aged Maple Syrup, and introduced Duraham’s Tracklements Smoked Salmon from Ann Arbor Michigan. It’s a new year and we are excited to introduce a new product SlantShak Beef Jerky. 

“SlantShack Jerky was founded under a slightly slanted roof in New York City, where nine friends set out to create the jerky of their dreams. Today, we work with family farms throughout the Northeast to source sustainably raised grass-fed beef, and partner with Vermont Highland Cattle Company to handcraft jerky with a focus on quality, freshness, and flavor.” - 
Slantshak Beef Jerky
SlantShack’s 100% Grass-Fed Beef
SlantShack Jerky is proud to offer beef jerky made from 100% Grass-Fed Cattle lovingly raised by Vermont Highland Cattle Company and other local Vermont and New York farmers.

Great beef is the result of a complex combination of factors including breed, feed, care and age. What makes Vermont Highland Cattle Company beef special is the attention paid to all the details that help achieve great taste. Highland cattle, originally from Northern Scotland, are one of the oldest beef breeds. They have evolved to produce naturally lean, tender beef without hormones or growth stimulants.

Vermont Highland Cattle Company’s cows enjoy 100% pasture grass, and never receive growth-promoting antibiotics or hormones. They treat their cattle with dignity and respect, and ranch managers do whatever is necessary to reduce the amount of stress in the animals’ day-to-day lives.

Benefits of Grass-Fed Beef:
More Nutritious: While most beef cows consume an unnatural diet of grain for a portion of their lives, grass-fed cows eat only grass, as cows evolved to do. The seeds and nutrients they feed on result in healthy and delicious meat. Some research suggests grass-fed beef has as much as 10 times more beta-carotene, three times more Vitamin E and three-times more omega-3 fatty acids as a result.
More Humane: Scientists haven't quantified the benefits of clean water, fresh air and freedom to roam, but it all adds up to a happier, healthier herd.
More Tasty: Meat takes on distinct flavors based on terrain, weather, soil, and water. This is the way beef is supposed to taste.
Less Wasteful: It takes a lot of land to raise beef naturally. By rotating the animals through various pastures through the seasons, ranchers preserve native biodiversity, improve soil fertility, and eliminate the waste-management issues associated with confined animal feedlots (a major source of water pollution at conventional farms).

Beer releases...

Deschutes Hop Henge Experimental Imperial IPA...$4.99 / 22oz
Seasonal Release
Hop Henge Experimental IPA is our annual exercise in IBU escalation. An outrageous amount of Centennial and Cascade hops are added to each barrel, with a heavy dry-hop presence as well. It is dense and muscular, with a blend of crystal, pale and carastan malts creating an overall biscuity characteristic. It’s all hop, no apologies. 
Rated 99 on RateBeer
Wolds Best Imperial IPA 2011 World Beer Awards

Old Raj is back!

Cadenhead Old Raj Gin..$37.99
92 Proof
Cadenhead's Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled.

Cadenhead's Old Raj Dry Gin....$41.99 / 750ml
110 Proof
Clear with a silvery straw cast. Aromas of citrus marmalade, cucumber relish, potpourri, peppery spice cake, and pine cone-like juniper follow through on a smooth, supple entry to a dry-yet-fruity full body with great depth, vibrancy and balance. Finishes with a long, zesty, floral, saffron accented fade. A powerful, well balanced and distinctive gin.
Rated 94/100

Wednesday, January 30, 2013

Glenmorangie Ealanta

In stock now!
Oak is from the Mark Twain Forest right here in Missouri!

Glenmorangie Ealanta...$104.99
Dr. Bill Lumsden, Head of Whisky Creation, journeyed from the banks of the Dornoch Firth to the Mark Twain National Forest in the Missouri Ozark Mountains in the quest for the finest wood in which to mature Glenmorangie. Aged exclusively in hand-selected virgin casks made of slow-growth American oak, air-dried and never seasoned with Bourbon (as most other whisky casks are) ‘Ealanta’ is possibly the purest expression of whisky that Glenmorangie has ever created.

Charred virgin American oak casks for intensity and complexity with rich flavors of vanilla
The oldest Private Edition ever created; a 1993 vintage (19 year old whisky) matured in the finest American White oak for a complex yet incredibly smooth whisky
Elegant packaging reflects the spirit’s wood influence
A 46% ABV, non chill-filtered collector whisky available until stocks are exhausted

Aroma: Toffee, butterscotch, vanilla, and a curious hint of cooked fruits. Classic Glenmorangie mentholic top-notes are interwoven with an unusual nuttiness,
reminiscent of Brazil nuts in toffee
Taste: Candied orange peel, sugar coated almonds, sweet vanilla and marzipan
Finish: The taste goes on and on, finally giving way to some oak-derived spices, such as clove, ginger and a hint of aniseed

Tuesday, January 29, 2013

Best Bottle Shop


RateBeer just posted their 2013 Awards

RateBeer Best of 2013
Best Bottle Shop: The Wine and Cheese Place

Thanks to everyone that rated us!

Founders Imperial Stout

A few more cases arrived today at Forsyth!!

Founders Imperial Stout...$9.49 / 4pk
Brewed with ten varieties of malted barley, this stout is smooth as silk, yet complex and rich in body. Serve this guy at cellar temperature. Put another log on the fire, sit back, and enjoy the friendship of this ultimate winter warmer.
ABV: 10.5%
IBUs: 90

Bargain from Beaucastel....

This is wine from the great Beaucastel producer, in fact it includes about 1/3 grapes from the Beucastel vineyards. 

In stock now and online

2010 Perrin Chateauneuf du Pape les Sinards...$37.99
Lush and inviting, with smoldering black tea weaving through the fleshy layers of melted fig, hoisin sauce, plum preserves and blackberry pudding. The dark ganache-coated finish has serious grip. Best from 2014 through 2025. Tasted twice, with consistent notes. 1,700 cases imported. –JM
Rated 93/100 The Wine Spectator

Super Bowl Chili Recipe

Super Bowl Chili Recipe
with Ghost Face Killah Beer and Cocoa Loco Beers

  • 1 pkg Lamb Marquez Sausage  ***
  • 1 pkg Chorizo   ***
  • 1 medium Tomato diced
  • 1/4 cup celery diced
  • 1 bottle Arcadia Coco Loco (12oz)  ***
  • 1 bottle Twisted Pine Ghost Face Killah (12oz)  ***
  • 1 jar Stonewall Kitchen Pineapple Salsa   ***
  • 1 pkg DL Jardines Texas Chili Works   ***
  • 2-3 tbs Stonewall Kitchen Maple Syrup (or Sweet Sophie if you have some left)  ***
  • Leyden Cheese grated   ***

*** Available at The Wine and Cheese Place

Peel casing off the Lamb Marguez Sausage and Chorizo.
Roughly chop both and cook in a large pot until very well done.
Drain of excess fat.
Add diced tomato and celery.  Sautee a few minutes with meat.   Add Coco Loco beer and stir to deglaze the bottom of the pot.  Add Ghost Face Killah beer (you do not need to use the whole bottle if you do not want that much heat), Stonewall Pineapple Salsa and large chili spice packet from DL Jardines.  Bring to boil then reduce heat with the lid on simmmer for 30 minutes.  Mix water with the masa flour packet from the DL Jardines Chili works kit to make a pourable mixture.  Stir into chili.  Add 2-3 tbls of maple syrup.   Simmer 30 minutes.  Top with grated Leyden cheese to taste.  Enjoy.

recipe from Shae Godfrey, The Wine and Cheese Place.

Monday, January 28, 2013

Redhook Mudslinger

in stock at Forsyth

Redhook Mudslinger...$7.99 / 6pk
Ah, Spring…the season that keeps us guessing. Will it rain, or will the sun be out? Do I take advantage of the last days of skiing, or the first days of hiking? Do I put on jeans, or dare break out the shorts? The season comes with enough uncertainty, so Redhook gives you something you can always count on…our Mudslinger Brown Ale. This medium dark beer is layered with rich malty aromas and flavors of chocolate, caramel, brown sugar, and a hint of vanilla. Although it may be dark in color, it’s refreshingly smooth and highly sessionable. Mudslinger Brown Ale is the perfect beer for spring.

New Perennial ARIA

In stock now at New Ballas, Rock Hill and Forsyth and online

Perennial Artisan Ales ARIA...$10.99 / 750ml
Perennial Artisan Ales is a small-batch brewery dedicated to producing unique, premium beers.  Our beers are brewed with the experimental, seasoned craft beer drinker in mind.  Aria, our next venture into the world of Brettanomyces, is a Belgian style ale that pours bright with an egg shell cap that leaves sticky
lacing above the sunset orange color. Our primary Belgian yeast strain is accompanied by Brettanomyces Bruxellensis for two fermentations that create deeper aromatics of stone fruit and farmhouse pollen and flavors of honey and green tea.

Sunday, January 27, 2013

New Ballas Expansion

The Wine and Cheese Place
457 N. New Ballas Road in Creve Coeur

It is moving along.  The floor is now being put down.

We are scheduling the Grand Opening of the much expanded version 
of The Wine and Cheese Place on New Ballas Road.

Save the dates for some big tastings and festivities!

Friday, March 1, 2013
Saturday, March 2, 2013
Beer, wine and spirit tastings

Bells Hopslam!

Bells Hopslam!
gone again