"Rolle Bolle is a wonderfully fun Belgian yard game and a delightfully easy summer ale. Brewed with monk fruit and soursop it stays true to the Belgian tradition of playing with beer and all that goes into it. Roll on.
About the Brewery The Les Brasseurs de Gayant Brewery is the second largest independent brewery in France. Founded in 1919 in the Norde-Pas-de-Calais region that borders Belgium, Les Brasseurs de Gayant specializes in the small batch production of the unique "biere de garde" style of beer.The Styles
La Biere du Demon Blonde beer of very high density that is brewed with a higher quantity of malt than commonly used for classic beer. Demon is cultivated with a special yeast subject to fermentation for 15 days and kept in storage for a month. It remains the strongest blonde beer in the world. • ABV: 11.5 % Notes: Powerful alcoholic aroma, sweet and refreshing. Blonde, dense tasty and long in the mouth.
A simple breakfast dish that the whole family can make and enjoy!
1 frozen Tribeca Baguette, cut into 1 inch cubes ***
1/2 cup crumbled cooked bacon ***
2 cups Irish Cheddar, shredded ***
1 cup Gruyere, shredded ***
1 doz. Dry Dock Farm Fresh Eggs ***
2 1/2 cups Half-n-Half
1 t. Vilux Dijon mustard ***
1 to 1 1/2 t. La Chinata smoked paprika powder ***
*** In stock at The Wine and Cheese Place Forsyth
Pick your favorite bacon- we have four different ones in stock now.
Preheat oven to 350 degrees.Toss cubed baguette, bacon and cheese in a 9x13 glass baking dish. In a medium bowl, whisk eggs, half-n-half, mustard and paprika until smooth. Pour egg mixture evenly over bread mixture in baking dish. Cover with plastic wrap or wax paper (not foil) and place in fridge overnight. Remove from fridge, remove plastic wrap or wax paper and place in preheated oven. Bake in oven 1 hour until golden brown and eggs have set. Let stand for 10 minutes before serving. Makes 6-8 servings.
Recipe from Shae of The Wine and Cheese Place
We just enjoyed the Easter Strata this morning at the store, delicious.
Contact High is our summer seasonal inspired by the American craft movement. We made this wheat ale exciting by adding pacific northwest hops and dry hopping with orange zest. Contact high pours a bright orange hue with a bit citrus aroma. citrus zest + hops + wheat = summer.
Marieke Gouda - in stock at all four locations Come in for a taste
Marieke® is our signature cheese made with an authentic Old World Gouda recipe. The equipment, cultures, herbs and spices are all imported from Holland. The rBGH free cows milk couldn’t be fresher being piped directly from the first milking of the day directly into the processing vat. The curd is hand packed into 18 pound forms before going under the press. It is then brined for 60 hours. The wheels are then transferred to the special curing room and aged on Dutch pine planks which absorb the liquid as the cheese ages.
For the first 14 days the cheese is turned (flipped over) daily to ensure that the butterfat is evenly distributed throughout the cheese. The wooden planks are also cleaned daily and turned to prevent molds. During this time the breathable coating is hand painted on the cheese. After the initial daily turning is complete the cheese is turned twice weekly for as long as it is in our facility.
GREEN BAY, Wis. (AP) — A Wisconsin Gouda won top honors Wednesday night at the 2013 U.S. Championship Cheese Contest, edging out entries from Vermont and Illinois.
Marieke Penterman, of Holland's Family Cheese in Thorp, Wis., won the two-day competition in Green Bay with her Marieke Mature Gouda. Out of a possible 100 points, Marieke Gouda scored 98.31 in the final round of judging.....Judges re-evaluated the top 16 cheeses at an evening gala to determine the overall winner.
More than 1,700 cheeses were entered, including pepper-flavored, smoked and sheep cheeses. This year, more than 30,000 pounds of cheese were entered in the contest.
from the Associated Press
The opaque purple-colored 2010 Tarima Hill exhibits notes of chocolate fudge, pen ink, graphite, blueberries and blackberries. This full-bodied, 100% Monastrell should drink well for a decade or more. These amazing efforts taste more like they should cost $30 to $50 as opposed to the mid-teens. Bodega Volver, a joint project between Rafael Canizares and Jorge Ordonez, produces wines from three appellations, La Mancha, Alicante and Jumilla. Readers will need to take note of the nearly identical cuvees, some of which are made from organic grapes and others from non-organic grapes. That information is clearly marked on the labels. Slightly more expensive are the 2010 and 2009 Tarima Hill. These cuvees come from the winery’s oldest vines (20 acres of ungrafted vines that were planted in 1935) planted on the highest elevations.
Love the aromas to this red with currants, blackberries and hints of dark truffles. Full-bodied, with beautifully crafted tannins that are creamy and seamless. Fabulous refinement and length. Leave it in your cellar for at least four or five years. But impressive to taste or drink now. A blend of Cabernet Sauvignon, Merlot, and Petit Verdot. One of best Orenos ever made since its inception in 1999.
Rated 96/100 James Suckling (formerly of The Wine Spectator) A full, rich red, with pure cherry, floral, licorice and spice aromas and flavors. Balanced and graceful, with a lingering aftertaste of sweet fruit and spice. Should get even better with a few years of aging. Merlot, Cabernet Sauvignon and Petit Verdot. Best from 2014 through 2025. 3,300 cases made. –BS Rated 94/100 The Wine Spectator
2005 Quinta do Noval Late Bottled Port Unfiltered....$21.99 / 750ml This is succulent and fruity, with concentrated flavors of dark plum, blackberry and chocolate mousse that are backed by good grip. The snappy finish features hints of licorice. Drink now through 2025. 800 cases imported. –KM
"Jacques Puffeney of Montigny-les-Arsures is among the Jura’s most prestigious, engaging, and (thanks to the rotund amplitude of both his torso and white-bearded visage) easily recognized vignerons, and crafts wines no less distinctive – if much less massive – than their author. With the exceptions of Pinot Noir, vin jaune, and his few sweet wines – all of which are matured in older barriques – Puffeney relies on ancient foudres, of which I have not seen such a collection as his outside of Alsace or Chateauneuf-du-Pape; and he is favorably inclined to long elevage even for non-oxidative lots, which can themselves thus come off as if influenced by flor or other living denizens of the cask. Puffeney’s reds, too – often cited as among the region’s best – are bottled significantly later than the regional norm. He farms roughly 6 acres of Chardonnay, much of it melon a queue rouge; 5 acres of Savagnin; and 7.5 acres of reds, and says that his father – who actively selected and planted at a young age – is to thank for the 50-year average age of vine Puffeney fils now enjoys." -- The Wine Advocate
2004 Puffeney Arbois Vin Jaune...$86.99
Tasted from cask just before bottling – from a second floor “cellar” whose barred windows look onto the street and assure something approaching outdoor temperatures – Puffeney’s 2004 Arbois Vin Jaune displays fascinating scents and flavors of toasted walnut, green olive, sea breeze, lemon and zest all driven by penetratingly high-toned volatile esters. Firmer but also juicier than its 2003 counterpart, it evinces undertones of stone and mouthwatering salinity allied to alkalinity, its finish vibrantly interactive and persistently piquant. This ought to be worth following for more than a quarter century.
Rated 92-93/100 The Wine Advocate
"Savagnin is the only grape permitted to be used in making the unique and exquisite Vin Jaune. To make a great wine of this type the Savagnin must be both high in sugar and high in acid. Special parcels within the village of Montigny Les Arsures ("Champs Mody", "Les Sauvagny", & "Les Loges") have the potential to produce this hard-to-obtain combination. The Vin Jaune is not made every year. The Savagnin destined for the Vin Jaune must age in foudre at least 6 1/2 years but Puffeney usually waits 8 1/2 years to make a final determination as to whether the appropriate quality level has been reached. Those barrels that have not developed as Puffeney wishes are sometimes bottled as special cuvées of Savagnin, thus preserving only the very best and most promising barrels for later bottling as “Jaune”. NOTE: the Vin Jaune is a dry wine! A meal constructed around the great “Jaune” from Puffeney is a special treat. In our experience, rare is the wine that has the persistence of flavor and ability to enrich and complement food as does a fine Vin Jaune from Jacques Puffeney – use this wine in preparing the cuisine as well – you will not regret it." -- Neal Rosenthal
2009 Puffeney Arbois Savagnin....$34.99
"The Savagnin finds its true home in the Jura. It is speculated that the origin of this grape is the Traminer from northeastern Italy but, to us, the Savagnin of the Jura is a one-of-a-kind grape with the capacity to perform miracles. It is a fickle grape, not easy to ripen, that does best in poor soils infused with marne. Often harvested in mid-to-late October or often into November, Puffeney’s Savagnin is fermented in both steel cuve and wooden foudre; afterwards, the wine is racked into smaller oak barrels for aging, often for two or three year … and sometimes special cuvées are produced that can age for six or more years before release. [These sometimes are the result of a selection process during the aging of the Vin Jaune when Puffeney determines a wine might not have precisely what is needed to qualify as a “Jaune”)" - Neal Rosenthal
Don't buy this wine if you are planning on it tasting like a classic Chardonnay. This wine is delicious with many levels of flavors, but it does not taste like classic Chardonnay.
2011 Puffeney Arbois Chardonnay...$23.99
Fermentation is done in cuve; then, the malolactic fermentation occurs in foudre, where the wine spends 18 to 24 months prior to bottling. The wine is not topped-off during the elevage. This classic Jura version of Chardonnay transforms this grape into an entirely different and compelling experience than what one experiences with white Burgundy. The concentration of all elements is exceptional with brisk acidity married to a honeyed-texture and notes of hazelnut, beeswax and the fresh mountain air that infuses the great wines of this region.
From the brewery that brings you Old Speckled Hen comes two new ones....
Morland Old Golden Hen...$9.49 / 6pk “This light golden beer delivers both flavour and refreshment, brewed using the finest pale malts, and the rare Galaxy hop to give a light golden colour, subtle tropical fruit notes and a deliciously smooth finish. Old Golden Hen is perfect for all occasions and best served chilled. 4.1% ABV
Morland Old Crafty Hen....$11.99 / 6pk “A superior ale from ‘Old Speckled Hen’. Brewed with a blend of the famous old 5X, this 6.5% ABV beer combines a distinctive malty taste with a satisfying smooth raisin finish.
“I believe that ‘Old Speckled Hen’ was first brewed to celebrate the 50th anniversary of the MG car factory. Named after an old MG car which was used as the factory run around, the chaps in the factory would park the old MG Featherweight Fabric Saloon outside the paint shop where it would normally get spattered in paint and so it became known as the ‘Owld Speckl’d Un’. This became ‘Old Speckled Hen’ when the beer was unveiled. Since then the finely balanced beer with a distinctive rich, malty taste and fruity aroma has attracted many fans, and I’m certainly one of them.” - Morland brewery
Matured for several months in old oak casks, Citadelle Reserve marvellously combines the freshness and complexity of Citadelle Gin with the refinement of old, cask-aged spirits. Our cellar-master does not consider the gin ready for bottling until a perfect balance has been struck between freshness and cask flavours.
Taste the La Croix Gratiot Picpoul de Pinet at all four of our locations this Saturday, March 30 from 11am-4pm. (each store will also have other wines out to taste)
A little more education: We are going to try to feature either a grape or a wine region each week at our stores. We will give you some background information on the grape or region and feature a wine that highlights what we are featuring. We will taste that wine on Saturday at all four of our locations. We will post it here in our blog and send it out in our emails - click here to sign up for our emails
I have started a new label "Education" that you can hit to read all the education articles (see the right column under the heading "labels".
Grape: Picpoul de Pinet
image from Wikipedia
Picpoul de Pinet: Aptly translated to “Lip Stinger” for it’s bright acidity and palate cleansing freshness has long been a favorite of the staff at The Wine and Cheese Place. Picpoul has a long history in the Languedoc region, and along with Cinsaut and Clairette Blanche is one of the oldest domestic grape varieties of that region. Picpoul had a reputation as a quality grape as early as the early 17th century. It was blended with Clairette Blanche to produce the wine Picardan in the 17th & 18th centuries. However after the Great French Wine Blight, when large shifts in varieties planted took place, Picpoul lost popularity due to its susceptibility to fungal diseases such as oidium and its low yield. Over the past two decades due to more modern wine making and an overall commitment to quality the profile of Picpoul has been raised. No longer relegated to a footnote or answer to a trivia question (name all 13 varietals that are allowed to be blended into Chateauneuf du Pape) Picpoul is the perfect compliment to oysters on the half shell and most any shell fish. Make sure you try this wine and find out why it is our best selling white wine:
2011 La Croix Gratiot Picpoul de Pinet......$9.99
Picpoul de Pinet has wonderful aromatics. In the nose, white flowers and freshly cut melon perfume the wine. In the mouth, pear and white peach flavors mix with subtle tropical fruit notes. In the finish, the wine is crisp with bright citrus fruit.
Order Boulevard online now 2013 version is here Boulevard Boss Tom's Golden Bock -- back in stock now! "Boss Tom's Golden Bock is Boulevard's new seasonal release for early spring. A bock is traditionally a lager beer with somewhat robust malt character. The word "bock" also means "billy goat", and images of goats are often used as a symbol of the style. The smooth, soft maltiness of Boss Tom's is complemented by a restrained hop presence. The mild warming quality of the beer makes it perfect for days when there is still a bit of a chill in the air. The beer finishes with a lingering dryness, and just a hint of caramel." -- Boulevard
Malts: Pale, Munich, Pilsner, Caramel and Wheat Hops: Hallertau and Perle ABV: 6.1% IBUs: 33
Stretching from the Southern tip of Patagonia to the high altitude vineyards of Salta, Argentina offers an incredible diversity of grape varietals and wine styles. Join us as we taste our way through 8 fantastic Argentine wines, featuring such producers as Catena, Cuvelier Los Andes, Caro and many more.
$20 per person 7pm-8:30
Here is what you will taste....
2012 Zolo Torrontes, Salta Argentina
2009 Tikal Amario Malbec, Mendoza Argentina
2010 Bodegas Colome Amalaya, Salta Argentina
2010 Cuvelier Los Andes Cabenet Sauvingnon, Mendoza Argentina
2010 Amancaya Grand Reserva, Mendoza Argentina
2010 Bodegas Norton Reserva Malbec, Mendoza Argentina
2011 Ricardo Santos Semillon, Mendoza Argentina
2011 Tikal Patriota Bonarda Blend. Mendoza Argentina