Siduri Wines Implements Gluten Testing on all Pinot Noirs Beginning with 2012 Vintage
Gluten-Free Information will be Part of New “Full Disclosure” Wine Notes
Linked To All Siduri Wine Labels
Santa Rosa, CA (August 14, 2013) Acclaimed winemakers Adam and Dianna Lee have announced the implementation of gluten testing on their Siduri Pinot Noirs beginning with the 2012 vintage. This information will be included in the winery’s new “full disclosure’ wine notes produced for each wine. The notes will be posted to the winery’s website (www.siduri.com) and linked via QR code from the bottle labels, making it easy for customers to review everything – including the ingredients, additives and specific winemaking processes - that goes into crafting each Siduri Pinot Noir. The first wine baring the new QR code-linked wine notes is the 2012 Siduri Sonoma County Pinot Noir , which is releasing in mid-August, 2013.
“It’s long been thought that wine is gluten free,” said Siduri co-owner and co-winemaker Adam Lee, “but if you read many of the websites devoted to those with gluten sensitivity, you see that it is far from a settled fact.” Concerns exist that the heads of wine barrels are often sealed with flour paste and that this might transfer to the wine. Similarly, there is a lesser concern about certain fining materials that are used in wine. “We knew that we weren’t fining the wines,” said Lee, “but we were not sure what effect the flour paste from the barrels might have. So we decided to test the wines.” To date, all of the Siduri Pinot Noirs tested have been gluten-free but the Lees plan to continue testing.
Earlier this month, the Food and Drug Administration (FDA) established the first-ever standard for labeling a food product as ‘gluten-free’, setting the threshold at less than 20 parts per million (http://www.massgeneral.org/children/assets/pdf/gluten-labeling-release-080213.pdf). While wine, as well as other alcoholic beverages, is not included in the new FDA ruling, the Lees voluntarily chose to use the FDA standard to test their wines. To date, all of the Siduri Pinot Noirs tested have come back at less than 1ppm (or non-detectable).
“We’d been planning to list additives, ingredients and winemaking processes on our wine notes for some time now,” added Lee, “but we have an employee with gluten sensitivity, and that got us thinking that we really should include that information on the wine notes as well.”
Some might question why the information is included in the Siduri wine notes but not on the bottle labels. Lee explains, ‘The wine notes allow us to share very detailed information about the wines, including numbers for pH, titratable acidity, and sulfur levels, which don’t become truly accurate until after the wine is bottled. Setting aside the space constraints of a wine label, the fact that labels are applied at the time of bottling makes it all but impossible to include post-bottling information on the label. With the QR code printed on the label, customers can easily access the information within moments of scanning the label – providing extensive information at the time of purchase or consumption.”
For those with dietary considerations as well as gluten sensitivity, all Siduri Pinot Noirs are both vegan and gluten-free.
Saturday, August 31, 2013
Noyau de Poissy "Seal of Saint Louis"
In stock at Forsyth and online
Noyau de Poissy Sceau de Saint Louis "Seal of Saint Louis"...$42.99
Noyau de Poissy is a classic French Delight.
A favorite in Paris since the 18th century, Noyau de Poissy is the oldest liqueur in France. Historically, this liqueur was popular with merchants, passengers of the Galliot, and cattle traders, and was the main liqueur served at Parisian inns.
This clear Poissy liqueur has apricots and almonds at its core, which undergo a lengthy maceration in cognac and a variety of spices. The specific details of production are jealously guarded which only adds to the mystique of this signature spirit. Delightfully fragrant, the liqueur is a wonderful addition to cakes, fruit salads, creams and crêpe batter, a delicious addition to cocktails as well as served as an apéritif. Noyau de Poissy is a classic French delight.
Recipe.
Nouyau de Poissy Sour
2/3 Nouyau de Poissy
1/3 Fresh lemon juice
shake and pour over ice
Friday, August 30, 2013
My Turn - Chad
Lakefront My Turn Series "Chad" Barley Wine Style Ale...$5.49 / 22oz
This one was cooked up by Chad, the cellarman here at Lakefront. Chad’s beer is a ramped-up barley wine style ale: rich, malty, multi-layered, and amber-copper. The off-white head liberates aromas of strawberry, dried-fruit, grapefruit, and papaya. The smooth, malt-forward flavor is equally complex, with undertones of caramel and toffee. Not overly sweet by any means—much like its namesake—organic Bravo hops balance the malt syrup sweetness, Chad’s beer finishes slightly spicy with a pleasurable alcohol warmth.We recommend serving Chad as an after-dinner digestif. Chad will pair very well with the sharp flavors of an American-style Goronzola or a five year cheddar cheese. Chad’s dried-fruit flavors will rhyme with the nutty, fruity aroma of a rich Stilton cheese. Or, as Chad recommends, “This is a barley wine for a brownie.” We agree, Chad. -
Wow - only $5.99
Great find!
Lowest price on Wine-Searcher is $14.99 a bottle!
Suggested retail is $17
2010 CYT Casillero del Diablo Malbec Reserva Privada...$5.99
In a limited edition of Super Premium wine line, Casillero del Diablo captured the best of selected Chilean valleys. The secret of these exclusive creations lies in the elaboration process with grapes carefully chosen from specific zones offering a unique contribution to the wine.
Deep, intense garnet red in color, showing great aromatic intensity on the nose with delicious aromas of blackberries, plums and black cherries, followed by pepper and subtle touches of vanilla and dark chocolate. Generous, yet well-balanced texture on the palate perfectly highlights the mouth-filling flavors of dark plums and spice, rounded out by soft oak influences and a long, satisfying finish.
2010 CYT Casillero del Diablo Malbec Reserva Privada...$5.99
In a limited edition of Super Premium wine line, Casillero del Diablo captured the best of selected Chilean valleys. The secret of these exclusive creations lies in the elaboration process with grapes carefully chosen from specific zones offering a unique contribution to the wine.
Deep, intense garnet red in color, showing great aromatic intensity on the nose with delicious aromas of blackberries, plums and black cherries, followed by pepper and subtle touches of vanilla and dark chocolate. Generous, yet well-balanced texture on the palate perfectly highlights the mouth-filling flavors of dark plums and spice, rounded out by soft oak influences and a long, satisfying finish.
Wine Education: St. Chinian
Wine Tasting at all FOUR locations
Taste Chateau Saint-Baulery, Saint-Chinian at all four of our locations this Saturday,
August 31 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
On our blog, click on the label "Education" and you can read all of the education articles (see the right column under the heading "labels".
Wine Region: Saint-Chinian AOC
St. Chinian is considered to be the oldest winemaking area in the old Languedoc region of France (now known as the Languedoc-Roussillon and the Midi-Pyrénées in the south of France) as the vineyards have been cultivated since ancient times. The vineyards were developed during the Roman presence in France, notably at the time of the development of the Via Domitia, the first Roman road to link Gaul and Hispania. The wines produced at the time were exported in ceramic vases known as amphoras, across the Mediterranean Sea, and were very much appreciated in Rome. They are mentioned by Cicero and Pliny the Younger in their stories.
Mourvèdre and Grenache represent approximately 70% of the grapes grown on the land. The Carignan grape is used in the making of red wines, while the Cinsault grape is better for the making of fruity rosé wines. Certain wine-growers offer 100% Carignan vines, but as Vin de Table. They cannot be sold as Saint-Chinian because they are not blends which is required by law in the St. Chinian AOC designation.
Come taste a staff favorite this SaturdayChateau Saint-Baulery, Saint-Chinian (40% Carignan, 30% Syrah, 30% Grenache)
Thursday, August 29, 2013
Super Sale on Kacher Burgundy!
Great Burgundy from Bobby Kacher
Super Sale!
Lowest price on Wine-Searcher is $69.99
2008 Bertrand Ambroise Nuits-Saint-Georges
1er Cru Clos des Argillieres"...$39.99
Game, leather, wood smoke, cocoa powder, caramel, and creme de cassis mark the nose and of Ambroise’s 2008 Nuits St.-Georges Clos des Argillieres (which I last tasted assembled from tank), then collaborate for a palate-staining and ultimately surprisingly bright impression. There is a load of fresh sap drawn from somewhere despite the combination of liqueur-like dark berry sweetness; formidably dense if fine tannins; and strongly torrifactive notes from barrel. Pungently smoky and rather austerely stony elements add to the formidable and multifarious intensity of the finish. This should be worth following for 12-15 years. Bertrand Ambroise picked late and captured impressively ripe material in 2008, though the strident side of the vintage is sometimes still in evidence in the resultant wines, and not always comfortably married with the ambitious extraction and high quotient of new wood that characterize his regimen.
Rated 90-91/100 The Wine Advocate
New Aviation Gin
With its clean, neutral profile, this graceful gin works well with just about anything, from aviation cocktails to bone-dry martinis. On the palate, look for bewitching hints of caraway, juniper, grapefruit and a dry, faintly spicy finish. ABV: 42%
Rated 97/100 The Wine Enthusiast
Our Declaration of Independence
Aviation belongs to an entirely new category of dry gins. These gins embody a shift away from the usual overabundance of juniper toward a more forward balance of botanicals. Aviation explores the rich, floral and savory notes of lavender, cardamom, and sarsaparilla to capture the lushness, spice, creativity, and freshness of the Pacific Northwest. In this way, we offer the American palate its first real taste of American gin.
Why the name “Aviation”?
A simple and unique balance of gin, maraschino liqueur, and freshly squeezed lemon juice. That’s the classic Aviation cocktail invented by barman Hugo Ensslin at New York’s Hotel Wallick almost a century ago. One taste is all it took for Aviation co-founder Ryan Magarian to realize that instead of being limited to martinis and gin & tonics, “gin, in the hands of a passionate and well trained bartender, just might be the world’s most mixable spirit.” So a brand name, and a mission, was born.
Our Declaration of Independence
Aviation belongs to an entirely new category of dry gins. These gins embody a shift away from the usual overabundance of juniper toward a more forward balance of botanicals. Aviation explores the rich, floral and savory notes of lavender, cardamom, and sarsaparilla to capture the lushness, spice, creativity, and freshness of the Pacific Northwest. In this way, we offer the American palate its first real taste of American gin.
Why the name “Aviation”?
A simple and unique balance of gin, maraschino liqueur, and freshly squeezed lemon juice. That’s the classic Aviation cocktail invented by barman Hugo Ensslin at New York’s Hotel Wallick almost a century ago. One taste is all it took for Aviation co-founder Ryan Magarian to realize that instead of being limited to martinis and gin & tonics, “gin, in the hands of a passionate and well trained bartender, just might be the world’s most mixable spirit.” So a brand name, and a mission, was born.
Botanicals
Long prized for its restorative properties, juniper is a member of the cypress family. Its berry, which elicits flavors of pine, menthol, and camphor, is the backbone of all gins and defines the category.
Barrel Aged Bols Genever - Limited
Master Distiller Piet Van Leijenhorst, current secret recipe keeper and steward of Bols Genevers for over 25 years now, was inspired by the American bourbon tradition and decennia of experience in aging Genever by the Lucas Bols Company and decided that an original 19th century Bols Genever recipe would be perfect for aging on oak. Hand crafted by Piet and aged for at least 18 months, Bols Barrel Aged Genever is ready for the United States spirit enthousiast.
Bols Barrel-Aged Genever is the authentic aged Genever from Amsterdam, blended to perfection according to the original 19th-century Lucas Bols recipe and refined by time in Limousin oak casks. For the true connoisseur, Bols Barrel Aged Genever is a limited production that is stored for over two years in oak casks from the French Limousin region. These barrels impart a pale golden colour and a rich, oaky, sweet flavour to the genever. The heart of every quality Genever is malt wine – a rye, wheat and corn distillate triple distilled in copper pot stills, that is then blended with a unique bouquet of traditional Genever botanicals (hops, cloves, anise, licorice, ginger, juniper amongst many others).During the maturation process, the precious distillate undergoes a substantial change in colour, fragrance and flavour under the influence of the young wood.
“Bols Barrel Aged Genever represents true craftsmanship, authentic Dutch heritage and superb quality.”
The Bols Genever Clay Jug
For centuries, Genever has been bottled and shipped around the world in brown clay Genever jugs. These jugs are still found in old shipwrecks or during archaeological activities. The jug’s iconic shape is recognisable and unique to Genever. Bols Genever and Bols Barrel Aged Genever are bottled in spectacularly updated versions of the original clay Genever jug. the typography on the label is inspired by the typical 19th-century hand-painted signage on Amsterdam’s café windows that can still be seen in the old city centre. For Bols Genever, the iconic jug shape is made from truly unique smoked grey glass. Bols Barrel Aged Genever revives the old tradition and is presented in a stunning modern grey signature edition of the original clay Genever jug.
AOC
In 2007 Genever became a protected spirit of Holland, meaning it has the equivalent of a French appellation controlé d’origine (AOC). It can only be made from high-quality ingredients in the traditional way, and only in Holland and a few nearby areas.
Horny Goat mix 12 pack
Includes:
- 3 bottles HornyCopia Pumpkin Ale
- 3 bottles Oktoberfest
2 bottles each of:
- Horny Blonde
- Exposed
- Hopped Up and Horny IPA
Wednesday, August 28, 2013
Buffalo Trace Single Oak Batch #9
Order Buffalo Trace online
You can request the bottle number in the notes if you order online and if we will confirm that we still have it.
Batch #9 is here:
The ninth release is made up of barrel numbers 5, 6, 37, 38, 69, 70, 101, 102, 133, 134, 165, and 166
Press release on Batch #9
Buffalo Trace Distillery Releases Ninth Round of
Single Oak Project Bourbon
Interesting Insights Learned from Participants
FRANKFORT, FRANKLIN COUNTY, KY (May 2, 2012) – Buffalo Trace Distillery releases the ninth round of the Single Oak Project Bourbon and with it some interesting perspectives from the top two consumer reviewers. In this ninth release, all of the bourbons that comprise this release entered the barrel at 125 proof, aged within the concrete walls and floors of Warehouse L, with a number three barrel char after the staves were seasoned for six months. This allows the release to focus on three other variables, the recipe, wood grain size, and tree cut. All of the other variables such as aging warehouse, entry proof, char level, and stave seasoning remain constant.
So far, more than 2,481 industry expert and consumer reviews have been logged online at www.singleoakproject.com and barrel number 106 continues to remain at the top, for now. It has battled for that top spot with barrel number 97 for the past several months, but currently retains its lead as the consumer favorite.
Two of the top consumer reviewers of the Single Oak Project, both of them members of the MAD Oak Apostles tasting club in Madison, Wis., have shared their insights into what they’ve learned so far on the Single Oak Project.
Michael Dereszynski, who is the organizer of the Mad Oak Apostles, is the leader for number of barrels reviewed and says what he enjoys most about the Project is the learning, “It made me more aware and appreciative of what comes out of a bottle, as well as the discipline needed in analyzing a series of samples. It became a project within the Project for me to hone these skills.” Dereszynski also learned that he prefers wheated recipe bourbons over rye recipe bourbons, saying, “Before the Project started, had you asked me, I would have said my recipe preference was rye, not wheat. But after compiling my reviews, apparently I favor the wheat.” He adds, “I prefer a wheated recipe at 105 entry proof, no preference in top or bottom of the tree or the char level, but seasoned staves for 12 month and stored in a concrete floored warehouse.” Dereszynski’s favorite barrel so far is #56, which scored a “91” rating by Jim Murray in his Whisky Bible 2013.
Scott Reich, who is the second place reviewer of the most barrels, was surprised at how much
he enjoyed wheated bourbons as well. “I tried one wheat recipe bourbon a few years ago in a tasting that included several rye recipe bourbons. I found the wheated bourbon to be quite bland, so have tended to avoid them ever since.” Now according to Reich’s reviews, he’s been surprised to find that while 58% of his favorites in the Single Oak Project are rye recipe, 42% are wheat recipe. Reich has also found he enjoys bourbons aged in barrels made from the bottom of the tree and he also has a strong preference for those aged in the concrete floor warehouse. Reich adds his favorite so far was from barrel #136, which was given a “92” rating in the Whisky Bible 2013.
The Single Oak Project Bourbon is being released in a series every three months from 2011 through 2015 until all of the 192 barrels have been released. The first release hit select stores in 2011. This ninth release will reach stores towards the end of May. Like all the other releases, the quantities are very limited. Every case will contain 12 bottles, each from a different barrel. The ninth release is made up of barrel numbers 5, 6, 37, 38, 69, 70, 101, 102, 133, 134, 165, and 166. All releases will be packaged in a 375ml bottle.
At the conclusion of the Single Oak Project, the Distillery plans to take the top rated Single
Oak Project Bourbon and make more just like it, under the Single Oak name.
You can request the bottle number in the notes if you order online and if we will confirm that we still have it.
In stock now at Forsyth!
Buffalo Trace Single Oak Project...$49.99 / 375ml
The ninth release is made up of barrel numbers 5, 6, 37, 38, 69, 70, 101, 102, 133, 134, 165, and 166
Press release on Batch #9
Buffalo Trace Distillery Releases Ninth Round of
Single Oak Project Bourbon
Interesting Insights Learned from Participants
FRANKFORT, FRANKLIN COUNTY, KY (May 2, 2012) – Buffalo Trace Distillery releases the ninth round of the Single Oak Project Bourbon and with it some interesting perspectives from the top two consumer reviewers. In this ninth release, all of the bourbons that comprise this release entered the barrel at 125 proof, aged within the concrete walls and floors of Warehouse L, with a number three barrel char after the staves were seasoned for six months. This allows the release to focus on three other variables, the recipe, wood grain size, and tree cut. All of the other variables such as aging warehouse, entry proof, char level, and stave seasoning remain constant.
So far, more than 2,481 industry expert and consumer reviews have been logged online at www.singleoakproject.com and barrel number 106 continues to remain at the top, for now. It has battled for that top spot with barrel number 97 for the past several months, but currently retains its lead as the consumer favorite.
Two of the top consumer reviewers of the Single Oak Project, both of them members of the MAD Oak Apostles tasting club in Madison, Wis., have shared their insights into what they’ve learned so far on the Single Oak Project.
Michael Dereszynski, who is the organizer of the Mad Oak Apostles, is the leader for number of barrels reviewed and says what he enjoys most about the Project is the learning, “It made me more aware and appreciative of what comes out of a bottle, as well as the discipline needed in analyzing a series of samples. It became a project within the Project for me to hone these skills.” Dereszynski also learned that he prefers wheated recipe bourbons over rye recipe bourbons, saying, “Before the Project started, had you asked me, I would have said my recipe preference was rye, not wheat. But after compiling my reviews, apparently I favor the wheat.” He adds, “I prefer a wheated recipe at 105 entry proof, no preference in top or bottom of the tree or the char level, but seasoned staves for 12 month and stored in a concrete floored warehouse.” Dereszynski’s favorite barrel so far is #56, which scored a “91” rating by Jim Murray in his Whisky Bible 2013.
Scott Reich, who is the second place reviewer of the most barrels, was surprised at how much
he enjoyed wheated bourbons as well. “I tried one wheat recipe bourbon a few years ago in a tasting that included several rye recipe bourbons. I found the wheated bourbon to be quite bland, so have tended to avoid them ever since.” Now according to Reich’s reviews, he’s been surprised to find that while 58% of his favorites in the Single Oak Project are rye recipe, 42% are wheat recipe. Reich has also found he enjoys bourbons aged in barrels made from the bottom of the tree and he also has a strong preference for those aged in the concrete floor warehouse. Reich adds his favorite so far was from barrel #136, which was given a “92” rating in the Whisky Bible 2013.
All of the whiskey reviews entered on www.singleoakproject.com will determine which Single Oak Project Bourbon is the favorite of fans worldwide. Buffalo Trace looks forward to more reviews, to hear what bourbon drinkers think, and will craft the perfect bourbon based on
consumer feedback. “It’s gratifying to hear the knowledge consumers are gaining from their reviews. Not only is it helping us to create the perfect bourbon, it’s helping them learn more about their taste preferences and what the different effects like aging environment or proof entry can have on a bourbon,” said Kris Comstock, bourbon marketing director.
The Single Oak Project is part of an intensive research project Buffalo Trace Distillery started conducting in 1999 by hand picking 96 trees with different wood grains and then dividing them into a top and bottom piece, yielding 192 unique sections. From there, staves were created from each section and were air dried for either 6 months or 12 months. After all the staves were air dried, a single barrel was created from each tree section, resulting in 192 total barrels. These barrels were given either a number three or a number four char and then filled with either wheat or rye recipe bourbon.
To further the variety of experiments, the barrels were filled at two different proofs, 105 and 125 proof. And if this wasn’t enough, two completely different warehouses were used, one with wooden floors and one with concrete floors. In total, seven different variables were employed in Buffalo Trace’s ultimate experiment. For eight years the Distillery continued with its tracking process, creating intricate databases and coming up with a potential of 1,396 tasting combinations from these 192 barrels!consumer feedback. “It’s gratifying to hear the knowledge consumers are gaining from their reviews. Not only is it helping us to create the perfect bourbon, it’s helping them learn more about their taste preferences and what the different effects like aging environment or proof entry can have on a bourbon,” said Kris Comstock, bourbon marketing director.
The Single Oak Project is part of an intensive research project Buffalo Trace Distillery started conducting in 1999 by hand picking 96 trees with different wood grains and then dividing them into a top and bottom piece, yielding 192 unique sections. From there, staves were created from each section and were air dried for either 6 months or 12 months. After all the staves were air dried, a single barrel was created from each tree section, resulting in 192 total barrels. These barrels were given either a number three or a number four char and then filled with either wheat or rye recipe bourbon.
The Single Oak Project Bourbon is being released in a series every three months from 2011 through 2015 until all of the 192 barrels have been released. The first release hit select stores in 2011. This ninth release will reach stores towards the end of May. Like all the other releases, the quantities are very limited. Every case will contain 12 bottles, each from a different barrel. The ninth release is made up of barrel numbers 5, 6, 37, 38, 69, 70, 101, 102, 133, 134, 165, and 166. All releases will be packaged in a 375ml bottle.
At the conclusion of the Single Oak Project, the Distillery plans to take the top rated Single
Oak Project Bourbon and make more just like it, under the Single Oak name.
Abraham Bowman Virginia Whiskey Limited Edition
Limited, SOLD OUT
Abraham Bowman Virginia Whiskey Limited Edition...$69.99
Distilled 12.31.97 and 12.23.99
Bottled: 05.02.13
Last Millennium Bourbon Whiskey
Colonel Abraham Bowman commanded the 8th Virginia Regiment, one of the most outstanding fighting units in the American Revolutionary War. He moved his family to Kentucky in 1779 and was among its earliest settlers. Bowman was active in politics and he represented Kentucky in the first Constitutional Convention. Later he represented Fayette County in the Kentucky Constitutional Convention. Colonel Abraham Bowman was the great grandfather of Abram Bowman, founder of Virginia’s A. Smith Bowman Distillery. This limited edition whiskey honors Colonel Abraham Bowman. Each Abraham Bowman Limited Edition Whiskey expression is truly unique. It is released periodically, each time with a distinct flavor profile and expression. These special releases are very limited and once released, are unlikely to be repeated.
Tuesday, August 27, 2013
Salted Caramel Vodka
In stock now!
Effen Salted Caramel Vodka...$22.99
It took something special to create a flavor as versatile-as tricky, if you will-as the new EFFEN® Salted Caramel. Beyond its delicious taste (spicy with a touch of heat faint caramel), Salted Caramel balances sweet and salty flavor cues, making it perfectly mixable in cocktails that are sweet or savory.
EFFEN® VODKA LAUNCHES EFFEN® SALTED CARAMEL VODKA
Deerfield, Ill. – July 31, 2013 – This summer, EFFEN® Vodka is introducing EFFEN Salted Caramel Vodka, an extension of the brand’s unique and carefully selected portfolio of flavors. Inspired by the delicate combination of sweet and savory, EFFEN Salted Caramel Vodka evokes the perfect balance of sweetness enhanced with a touch of salt.
“When deciding to expand the EFFEN Vodka portfolio, we wanted to ensure that our next innovation complemented the brand’s existing unique and modern flavors,” said Jason Dolenga, Senior Director Vodka, Beam Inc. “Consumers are looking for sweet and savory flavor profiles and we’ve captured it perfectly with EFFEN Salted Caramel Vodka.”
EFFEN Salted Caramel Vodka offers a unique and unexpected twist to the cocktail experience. The warm and buttery flavor of caramelized sugar balanced with just a hint of salt is a welcome addition to a variety of cocktails, from the light and refreshing to the rich and decadent.
To demonstrate its versatility and unique flavor, EFFEN Vodka recommends the below EFFEN Salted Caramel Vodka cocktails:
EFFEN® Toasted White Cranberry
1 1⁄2 parts EFFEN Salted Caramel Vodka
1 3⁄4 parts White Cranberry Juice
1⁄4 part Fresh Lemon Juice
1⁄4 part Simple Syrup
Garnish: Toasted Coconut Flakes
Method: Combine ingredients in a cocktail shaker with ice and shake. Double strain into a highball glass over ice. Garnish with a mint leaf.
EFFEN® Salted Caramel Popcorn Martini
2 parts EFFEN Salted Caramel Vodka
1⁄4 part Simple Syrup
5 Caramel Popcorn Kernels, popped
Garnish: 3 Caramel Popcorn Kernels, popped
Method: In a mixing glass, muddle the simple syrup and 2 of the 5 caramel popcorn kernels. Add vodka and stir with ice. Strain into a chilled rocks glass over ice. Garnish with a skewer of 3 caramel popcorn kernels.
- more -
Pahlmeyer Tasting!
Pahlmeyer Wine Tasting!
Tomorrow - Wednesday, August 28 from 6-7pm
The Wine and Cheese Place
7435 Forsyth Blvd, Clayton, MO 63105
314.727.8788
$5 per person - make reservations now click here
(this is not a sit down event, you can come and go
as you please)
(this is not a sit down event, you can come and go
as you please)
Please join us to taste these spectacular wines from Pahlmeyer.
We will have a representative from the Pahlmeyer winery on hand to answer any questions about the wines.
We will taste:
- 2009 Jayson Chardonnay...$47.99
- 2010 Pahlmeyer Sonoma Coast Chardonnay....$66.99
- 2008 Pahlmeyer Merlot...$69.99
- 2010 Pahlmeyer Pinot Noir
- 2010 Jayson Red....$47.99
- 2009 Pahlmeyer Red...$109.99
- 2006 Pahlmeyer Red...$119.99
All great wines, but here are a few highlights....
2006 Pahlmeyer Proprietary Red....$119.99
There are 7,000 cases of the prodigious 2006 Proprietary Red Wine (a blend of 80% Cabernet Sauvignon, 10% Merlot, and the rest Cabernet Franc, Petit Verdot, and Malbec). Most of the fruit comes from the Stagecoach Vineyard and the Waters Ranch. Sweet, smoky, meaty aromas interwoven with melted asphalt, camphor, blackberry, cassis, and charcoal scents emerge from the complex aromatics. In the mouth, the wine is full-bodied, displaying sweet tannin, a concentrated mouthfeel, and a long, heady finish with substantial fruit, glycerin, and extract. It should drink beautifully for 20+ years.
Rated 95/100 Robert Parker, The Wine Advocate
2009 Pahlmeyer Red....$109.99
The 2009 Red Blend emerges from the glass with freshly cut flowers, mint, spices, minerals and pure, crystalline, dark red fruit. This is a gorgeous wine endowed with remarkable finesse. The style is weightless, elegant and totally refined. I especially like the way the wine fleshes out in the glass. The 2009 is 82% Cabernet Sauvignon, 7% Merlot, 7% Cabernet Franc, 3% Petit Verdot and 1% Malbec. Anticipated maturity: 2012-2021.
Rated 93/100 The Wine Advocate
2010 Pahlmeyer Sonoma Coast Chardonnay....$66.99
The 2010 Chardonnay is a big, rich wine layered with tangerine, apricots, flowers and honeysuckle. The 2010 spent 11 months in French oak barrels (90% new) with lees stirring once a week, both of which add to the volume and density of the fruit. Hints of sweet French oak wrap around the delineated, generous finish. Anticipated maturity: 2012-2016.
Rated 92/100 The Wine Advocate
Leinenkugel's Hoppin' Helles
Leinenkugel's Hoppin' Helles...$6.99 / 6pk
Our newest year round beer. A true German Helles brewed with five American hops. Crisp and refreshing Helles beer meets pleasant citrus hop character from Citra, Simcoe, Cluster, Centennial, and Chinook hops.
A new Pumpkin Ale
HornyCopia Pumpkin Ale...$8.49 / 6pk
HornyCopia 6.3% ABV | 23 IBUs
We mash in pumpkins with 2 row, Vienna and Caramel malts for a hearty ale with just the right amount of body. Spices added to the boil create a complex yet deliciously harmonious flavor. We used pumpkin and spice to yield a brew we proudly describe as “Pumpkin Pie in a Bottle”
Breckenridge Lucky U IPA back in cans
The Wine and Cheese Place Forsyth just received:
Breckenridge Lucky U IPA...$9.99 / 6pk CANSWe like to think this is an ale for everyone who believes you make your own luck. We sure did. And the result is a well-balanced, soulful IPA with just the right amount of hoppiness. An even keeled ale that goes down clean and refreshing, but still lets you know it’s been doted on by the Brewmaster. It's true to it’s IPA heritage, but also highly drinkable. Lucky U. And we seriously mean that.
New Guinness....
Guinness Red Harvest Stout....$6.99 / 4pk CANS
A new one from Guinness
Swithwick/Guinness Irish Discovery Pack...$14.99 / 8 pack CANS
Includes 2 cans of each
- Smithwick Irish Ale can
- Smithwick Pale Ale can
- Guinness Draught Can
- Guinness Black Lager Can
St. Stefanus Blonde
St. Stefanus Blonde.......$15.99 / 4pk
St. Stefanus Blonde.......$3.99 / 11.2oz bottle
With roots dating back to 1295, St. Stefanus Blonde is the original abbey beer contracted to the Van Steenberge Brewery. To this day, it’s brewed with three different yeasts and matured for at least three months. This speciality Belgian Blonde ale is an unpasteurised, high fermented beer that is then refermented in the bottle.
As we age our Blonde beer, we constantly check to make sure it is maturing. Our Master Brewer holds regular tastings and will only release a batch when he decides it’s ready. Some of our Blonde ales are stored in the cellar for longer than others. This is because our brewing process allows the beer to continue maturing for up to two years. We encourage you to do the same so you can discover the different ages for yourself.
Worthington Ales - England
In stock now at Forsyth
Worthington Red Shield English Pale Ale...$3.49 / pint
4.2% ABV
A light, blond ale brewed with both barley and wheat malts which give a light biscuity backdrop to the taste of the beer. The subtle bitterness comes from the Brambling Cross hops that add a slightly spicy note to the flavour and, combined with Cascade and Centennial hops, give a citrus aroma with hints of blackcurrant. The mouth-feel is light which leads to a refreshing beer that, in typical Burton fashion, balanced the sweet malty flavour with the subtle bitterness in this distinctive ale.
Worthington White Shield...$3.49 / pint
A light, blond ale brewed with both barley and wheat malts which give a light biscuity backdrop to the taste of the beer. The subtle bitterness comes from the Brambling Cross hops that add a slightly spicy note to the flavour and, combined with Cascade and Centennial hops, give a citrus aroma with hints of blackcurrant. The mouth-feel is light which leads to a refreshing beer that, in typical Burton fashion, balanced the sweet malty flavour with the subtle bitterness in this distinctive ale.
Worthington White Shield...$3.49 / pint
5.6% ABV
Bottle conditioned. Considered the longest surviving IPA.
Ingredients: Halcyon barley, from the northern part of Norfolk; Sugar; Northdown and Challenger hops - including a hop extract; and a two-strain yeast supplied by Bass.
"It has a clean, fresh flavour and full bodied, balanced bitterness." Michael Jackson.
An iconic India Pale Ale (IPA) brewed to the same recipe as 1830. Aromatic hops, toasted cereal notes and hints of smoke and spice kindle White Shield’s embracing nose, enhanced by fragrant fruity characters and an intricate top-note of freshly baked bread. With time to condition, William Worthington’s unique dual yeast works up a sharp sparkle, crafting a full luxurious mouth-feel that combines with warming hints of alcoholic liqueur and White Shield’s ever so subtle peppery character, to create an exquisite bittersweet finish.
Bottle conditioned. Considered the longest surviving IPA.
Ingredients: Halcyon barley, from the northern part of Norfolk; Sugar; Northdown and Challenger hops - including a hop extract; and a two-strain yeast supplied by Bass.
"It has a clean, fresh flavour and full bodied, balanced bitterness." Michael Jackson.
An iconic India Pale Ale (IPA) brewed to the same recipe as 1830. Aromatic hops, toasted cereal notes and hints of smoke and spice kindle White Shield’s embracing nose, enhanced by fragrant fruity characters and an intricate top-note of freshly baked bread. With time to condition, William Worthington’s unique dual yeast works up a sharp sparkle, crafting a full luxurious mouth-feel that combines with warming hints of alcoholic liqueur and White Shield’s ever so subtle peppery character, to create an exquisite bittersweet finish.
Fresh Ska Modus Hoperandi
Fresh Ska Modus Hoperandi is here!!
Canned August 16
Ace Pumpkin
Ace Pumpkin Cider....$10.99 / 6pk
We first made this cider three years ago in 2010. It has become extremely popular since then. We add cinnamon, cloves and allspice to fermented apple juice to produce a 5 per cent cider which tastes like pumpkin pie. It is orange in color with a full rich taste that makes you want more….we carbonate the cider, cold- filter it four times before we bottle and keg it. This cider is released after Labor Day and is ideal for Halloween through Thanksgiving; although some customers think we should make it year round. It is the first Pumpkin cider to be made out West. One word for ACE PUMPKIN, delicious!
Monday, August 26, 2013
Anchor Bigleaf Maple
Anchor Brewing BigLeaf Maple Autumn Red...$8.99 / 6pk
Brewed with Maple Syrup
BigLeaf Maple Autumn Red was inspired by a native California tree, its incredible leaves, its delicious syrup, and the colors of fall. The tree, known as Bigleaf maple, thrives along the banks of California’s mountain streams. Native Californians once made rope and baskets from its bark. Today, artisans handcraft its wood and burl into custom guitars.. Bigleaf maple sugaring in California dates to the 1800s; yet this tree’s unusually flavorful syrup remains the product of a small group of hobbyists. A hint of maple—including bigleaf maple—syrup in every brew perfectly complements the malty complexity, balanced hoppiness, and rich fall hue of BigLeaf Maple Autumn Red, a red ale like no other.
“When presented with the challenge of developing a new seasonal beer, all of our brewers collaborated to think fall and came up with this red ale,” said Mark Carpenter, brewmaster at Anchor Brewing. “We are very happy with the finished product, especially since we don’t do test batches here at Anchor. It requires us to be on top of our game when crafting new beers and BigLeaf Maple is a beer we’re all proud to share.”
BigLeaf Maple Autumn Red (6% ABV) is a quaffable, well-balanced red ale with character. Its malty complexity and coppery color come from a combination of two caramel malts, pale malt, and a hint of maple syrup. To complement these flavors, Anchor Brewing uses three additions of Nelson Sauvin hops in the brewkettle and a unique blend of Nelson Sauvin, Citra, and Cascade for dry hopping. The result is a distinctive fall seasonal with extraordinary depth and intriguing aroma.
Since the 1970’s, Anchor Brewing has worked with renowned local Artist Jim Stitt to create our beer labels. A distinct, handmade beer deserves a distinct, handmade label and BigLeaf Maple is no exception. In autumn, the bigleaf maple’s huge leaves, up to a foot across, can display a full range of color as they slowly turn from green to gold to red. Capturing this symbolic transition from summer to fall, a watercolor of bigleaf maple’s magnificent leaf is featured on our label and signed by Jim Stitt.
BigLeaf Maple Autumn Red will be available from August 5th through October in 6-packs, 22-oz bottles and on draught in select bars and restaurants, as well as, at the Anchor Brewing taproom in San Francisco.
BigLeaf Maple Autumn Red was inspired by a native California tree, its incredible leaves, its delicious syrup, and the colors of fall. The tree, known as Bigleaf maple, thrives along the banks of California’s mountain streams. Native Californians once made rope and baskets from its bark. Today, artisans handcraft its wood and burl into custom guitars.. Bigleaf maple sugaring in California dates to the 1800s; yet this tree’s unusually flavorful syrup remains the product of a small group of hobbyists. A hint of maple—including bigleaf maple—syrup in every brew perfectly complements the malty complexity, balanced hoppiness, and rich fall hue of BigLeaf Maple Autumn Red, a red ale like no other.
“When presented with the challenge of developing a new seasonal beer, all of our brewers collaborated to think fall and came up with this red ale,” said Mark Carpenter, brewmaster at Anchor Brewing. “We are very happy with the finished product, especially since we don’t do test batches here at Anchor. It requires us to be on top of our game when crafting new beers and BigLeaf Maple is a beer we’re all proud to share.”
BigLeaf Maple Autumn Red (6% ABV) is a quaffable, well-balanced red ale with character. Its malty complexity and coppery color come from a combination of two caramel malts, pale malt, and a hint of maple syrup. To complement these flavors, Anchor Brewing uses three additions of Nelson Sauvin hops in the brewkettle and a unique blend of Nelson Sauvin, Citra, and Cascade for dry hopping. The result is a distinctive fall seasonal with extraordinary depth and intriguing aroma.
Since the 1970’s, Anchor Brewing has worked with renowned local Artist Jim Stitt to create our beer labels. A distinct, handmade beer deserves a distinct, handmade label and BigLeaf Maple is no exception. In autumn, the bigleaf maple’s huge leaves, up to a foot across, can display a full range of color as they slowly turn from green to gold to red. Capturing this symbolic transition from summer to fall, a watercolor of bigleaf maple’s magnificent leaf is featured on our label and signed by Jim Stitt.
BigLeaf Maple Autumn Red will be available from August 5th through October in 6-packs, 22-oz bottles and on draught in select bars and restaurants, as well as, at the Anchor Brewing taproom in San Francisco.
Jack Daniels Master Distillers Edition No.1
Sold Out
Edition No.1
Jack Daniels Master Distiller Series No.1....$26.99
The first bottle in the new Master Distiller Series was just released and is now available at the Distillery and around the state of Tennessee. This is an 86 proof bottle and features Jack Daniel, the 1st of the 7 Master Distillers in the history of the Jack Daniel Distillery. Each bottle is individually numbered on the back label and comes with a box which, when put side by side with another box, completes a nice image as seen above. This bottle will be highly collectible as it is the first in a brand new series!
The first bottle in the new Master Distiller Series was just released and is now available at the Distillery and around the state of Tennessee. This is an 86 proof bottle and features Jack Daniel, the 1st of the 7 Master Distillers in the history of the Jack Daniel Distillery. Each bottle is individually numbered on the back label and comes with a box which, when put side by side with another box, completes a nice image as seen above. This bottle will be highly collectible as it is the first in a brand new series!
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