The new Single Speed is here.. the new batch they used Jasmine instead of Elderflower
4 Hands Brewing Single Speed Session...$4.99 / 22oz
Our American blonde ale is brewed with jasmine, red wheat, and three different varieties of hops. Elderflower adds a soft floral element that accentuates the red wheat. Single speed pours straw in color with floral undertones. We have a few bottles left of the "illegal" previous batch - collectors item now!!! Full Sail brewery sent them a cease and desist letter to stop using the name "Session"???
Laphroaig 25 Year Old Cask Strength 2011...$449.99
Laphroaig 25 year old has been lovingly created by marrying Laphroaig that has been matured in Oloroso Sherry casks with Laphroaig that has been matured in ex-American Bourbon Barrels; both were filled with newly distilled Laphroaig spirit from day one.
When you marry together the sherried, oaky flavours from the 2nd fill European Oak Oloroso Sherry Casks with the creamy, smooth, sweet flavours from the ex American Oak Bourbon barrels you end up with a marriage made in heaven that’s called Laphroaig 25 Years Old. It is a perfect fusion of these two most different styles of maturation flavours, made even smoother by the 25 years it has had gently maturing.
1/8 t fresh ground black pepper (Madecasse black peppercorns) ***
*** In stock at The Wine and Cheese Place Forsyth
Peel eggs and cut in half lengthwise. Remove yolks and put in a gallon ziploc bag. Add remaining ingredients into ziploc bag. Zip the top of bag and squish until well blended. Be sure to get all the air out of the bag before squishing. Taste and add more maple syrup and/or spicy ingredients until filling has an equal taste ratio of spicy to sweet. Cut corner off of bag and pipe filling into egg whites. Sprinkle tops with a little smoked paprika. Refrigerate until ready to serve.
Taste these three different methods of Rosé wines: 2012 Chateau de Lancyre Rose….$17.99 2012 Pink Pegau…$21.99 2012 Chateau du Donjon Minervois Rose…$14.99 at all four of our locations this Saturday, April 27 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, a wine region, or something educational about wine each week at our stores. We will give you some background information and feature a wine(s) 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".
Making Rose Wine A Rosé (from French: rosé also known as rosado in Portugal and Spanish-speaking countries or rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. There are 4 main methods for making a rose wine, rather than delve into the history of Rose we are going to focus on the methods of making Rose. 1. Limited Maceration Method: Rosés can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12-24 hours, of skin-contact (maceration). During maceration, phenolics such as the anthocyanins and tannins that contribute to color as well as many flavor components are leached from the skins, seeds and any stems left in contact with the must. In addition to adding color and flavor, these phenolics also serve as antioxidants, protecting the wine from degradation of oxygen exposure. While red wines will often have maceration last several days to even several weeks, the very limited maceration of rosés means that these wines will have less stable color, potential flavor components and oxygen protection. 2012 Chateau de Lancyre Rose….$17.99 2. Vin Gris Method: Unlike the maceration method which gives some, albeit very brief, time for the juice to be in contact with the skins vin gris are wines made from the immediate pressing of red skin grapes without any maceration time. Despite the name vin gris, the resulting juice is actually not grey but rather a very pale pink that is usually much lighter than traditionally made rosés using the limited maceration and saignee methods. Under French wine laws, wines labeled gris de gris must only be made from lightly tinted grape varieties such as Cinsault, Gamay and Grenache gris. 2012 Pink Pegau…$21.99 3. Saignee Method:. The saignee (French for "bleed") method is the practice of removing ("bleeding off") some of the juice from the must in order to more deeply concentrate the phenolics, color and flavor the red wine. The Saignee method is used most often in regions famous for their red wine production, i.e. Burgundy, The Rhone Valley and Bordeaux. 2012 Chateau du Donjon Minervois Rose…$14.99 4. Blending Method: This method is used almost exclusively in the production of Rose Champagne. In this method a small amount of still Red Wine is blended back in to the finished Champagne in order to achieve the Rose color. Many producers of Rose Champagne believe this method adds richness and enhances the ageability of their Rose Champagnes.
The Brewery is a family business founded in 2001 by Steve Skews. We share a passion for beer that is handmade using only the finest ingredients, no nasties in sight.
France is not a country known for its beers, however, we were on a mission to bring good beer to Normandy. The brewery is located in the heart of cider country and produces beer real British style for the French market.
Our beer is brewed on a 10 barrel brew plant, with all natural ingredients of the highest quality and live yeast for a superior taste. We produce a number of "home" or hoppy beers Norman our rich milk stout English, Odon.
Le Brewery Norman Gold...$8.99 / 750ml
A classic and refreshing golden ale, with the strength of American Cascade hops. A rear floral taste, slightly bitter and balanced sweetness.
Malt: Marris Otter Pale, Carra, Wheat
Hops: Cascade Challenger, Styrian Golding
Aroma: Cascade, Celia
Le Brewery Conqueror...$8.99 / 750ml
Intense hazel brown ale, malty accompanied by an explosion of caramel and licorice flavors, with an aroma of malt sugar.
Malt: Marris Otter Pale, Crystal, Wheat, Roast Barley, Pale Chocolate
Hops: Our 'Norman' Challenger
Aroma: Challenger, Styrian Goldingb
Le Brewery Odo....$8.99 / 750ml
A traditional stout ale, recalling Makeson, Jubilee and other Bristol.Rich, dark and with a taste of come back to it. ** ~ ~ ~ ~ ~ GOLD medal WORLD BEER of Strasbourg, 2011
"Typically sourced from small vineyard parcels in the southern part of Santa Barbara County, Unbridled Pinot Noir shows aromas of cherry, cinnamon, and garden herbs with rich flavors of strawberry and seasoned French oak."
Powers John's Lane Release 12yr old...$62.99 / 750ml
46% ABVThis expression celebrates the origin of the Powers whiskey tradition and provides a glimpse of the whiskey style that made Powers famous. Using a pot still distillate which is true to the original style of John's Lane, the whiskey has been matured for not less than 12 years, mainly in first fill American bourbon casks, with a small contribution of distillate which has been matured in Oloroso sherry butts. The result is a Single Pot Still whiskey of outstanding flavour and complexity which provides a fitting tribute to the spiritual home of one of Ireland's most loved whiskeys.
Nose An abundance of earthy aromas, leather, tobacco with layers of charred wood, dark chocolate and treacle toffee. Taste Full bodied spice front followed by vanilla, honey and dried apricot. Finish Lingering honey sweetness on toasted oak.
"Superb clarity. A totally seductive bouquet of the first rank. The palate entry is soft, yet firm; flowery, yet neither oily nor cloying; by the midpalate point, the flavor profile offers an ideal taste experience that’s integrated, harmonious, and exquisitely balanced between alcohol level, sweetness, acidity, and floral impact. A perfect liqueur."
Doom is unleashed when Founders’ award-winning specialty Imperial IPA, Double Trouble, is aged in bourbon barrels for four months to create a distinct flavor experience. So, while Double Trouble is brewed to turn your world upside down, Doom is brewed to tear it apart: pungent hops conspire with boozy bourbon notes to send your senses spinning.
Known as “Hand of Doom” when originally brewed for our taproom, this 10% ABV beer is a unique addition to our barrel-aged repertoire, which has mostly consisted of malt-forward beers such as Backwoods Bastard and Kentucky Breakfast Stout.
The Wine and Cheese Place is proud to have Laurent Drouhin at our store
Meet Laurent Drouhin on Monday
of Domaine Joseph Drouhin
Join us in welcoming Laurent Drouhin of Domaine Joseph Drouhin to St. Louis and The Wine and Cheese Place. Laurent will be pouring a selection of his soon to be released 2011 White and Red Burgundies, don’t miss this opportunity to meet and talk to Laurent all while previewing the outstanding 2011 vintage. No reservations required. But click here to let us know you are coming on Facebook