Friday, January 25, 2013

Back in stock! North Coast Grand Cru

A very limited release from North Coast.
Also online - click here

North Coast Grand Cru....$13.99 / 500ml
North Coast Brewing Co., Fort Bragg, CA, is releasing its newest premium beer, Grand Cru. Reminiscent of the brewery’s Gold Medal-winning Twentieth Anniversary Ale, North Coast Grand Cru is brewed with pilsner malt and agave nectar, then aged in oak bourbon

“We’ve had a good time exploring the brewing possibilities outside of the standard beer styles,”
said Mark Ruedrich, Brewmaster and President. “Grand Cru doesn’t fit neatly into any established category. We brew it exclusively with Pils malt with an addition of agave nectar in the kettle. The beer is then fermented with the same Belgian yeast that we use to ferment Le Merle. It’s subtle, complex and lightly hopped with a deceptive 12.5% ABV, and aging it in oak gives this unique beer an extra dimension. The result is really champagne-like.”  North Coast Grand Cru will be available in July in 500 ML bottles with a cork and wire finish" -- North Coast Press Release

North Coast Barrel Aged Old Rasputin XV

Back in stock - another case shows up today
Now online also

Stout aged in Bourbon Barrels
North Coast Barrel Aged Old Rasputin XV...$19.99
Every year we age a special batch of our much-loved Russian Imperial Stout in Bourbon barrels. The depth, intensity, and complexity of the flavor profile of this special release, like its predecessors, make it a worthy tribute to Old Rasputin.

Prior to 2010, Barrel-Aged Old Rasputin was released in such limited quantities that it was available only at the North Coast Brewing retail shop in Fort Bragg, California. However, we received so many requests for this beer that we began producing enough Barrel-Aged Old Rasputin to put into broader, but still limited, distribution.

Style: Barrel-Aged
Color: Black
ABV: 11.9%
Bitterness: 38 IBUs

Spain - 94 Parker Points and $17

We just scored 20 cases....
2010 Finca Villacreces Pruno...$16.99
Ribera del DueroWow! From a vineyard adjacent to Spain’s greatest as well as most expensive red wine, Vega Sicilia, this 2,500-case cuvee made for Eric Solomon is spectacular. Full-bodied with an opaque purple color in addition to an extraordinary bouquet of charcoal, wood smoke, creme de cassis and blackberries intermixed with hints of acacia flowers and licorice, this stunning, multidimensional 2010 is loaded. Its texture, richness, complexity, purity and length result in a wine that considerably over-delivers. Normally, one would expect to pay $75 to $150 for a wine that tastes like this, but this beauty can be yours for $20 or less! Moreover, it will keep for a decade.
Rated 94/100 Robert Parker, The Wine Advocate

Thursday, January 24, 2013

Special Orders

Looking for something that we don't carry...
We will go out of our way to find it for you.  If it is available to us, no order is too small.  We will happily special order as little as 1 bottle for you.

Rock Hill - 314.962.8150       
Forsyth - 314.727.8788         
Ballwin - 636.227.9001          
New Ballas - 314-989.0020   
Out of state orders  314.962.8150
or you can always contact me    314.727.8788

Each store does not carry the same items.  Just let us know and we can get it transferred to the store you would like, usually within a few days.   

New Belgium Dig

Seasonal....In stock now at Forsyth!

New Belgium Dig Pale Ale (6pks)
with Sorachi Ace Hops

Unearth your bottle-opener because this Pale Ale is something you can Dig.
Sorachi Ace hops provides a fresh Spring zing with incredible lemon aroma. Nelson Sauvin is next in line with bursts of passion fruit, mango and peach.
American favorites, Cascade and Centennial round out this crisp, clean Pale Ale.
Dig in!
Just the facts Ma'am...

ABV - 5.6%
IBU - 36
Calories - 174
Hops - Target, Nelson Sauvin, Cascade, Nugget, Sorachi Ace
Malts - Pale, C-80

94 Points Robert Parker $25

In stock at Forsyth and online
(reserve online for pickup at our other stores)

2010 Bodegas Teso la Monja Almirez..$24.99
Even richer is the 2010 Almirez, which comes from a vineyard planted at an altitude of 2,300 feet. Yields were 18 hectoliters per hectare, and the wine was aged 12 months in mostly French oak (30% new). This fabulous, inky/purple-colored wine exhibits notes of violets, graphite, licorice, blackberries and cassis. Full-bodied and rich with silky tannins as well as abundant minerality, this super-rich, full-throttle 2010 can be enjoyed over the next decade.
Rated 94/100 Robert Parker, The Wine Advocate

Wednesday, January 23, 2013

Isle of Jura Prophecy

Isle of Jura Prophecy...$65.99
In the early 1700’s the Campbells of Jura evicted a wise old seer. Bristling with resentment, she prophesised that the last Campbell to leave the island would be one-eyed with his belongings carried in a cart drawn by a lone white horse. Over time the story became legend and the prophecy drifted from memory. Until 1938, when Charles Campbell, blind in one eye from the Great War, fell on hard times and led his white horse to the old pier for the last time.

Heavily peated with fresh cinnamon and spicy sea spray
Bottled in a traditional style without chill filtration to deliver an authentic taste of 1938. Flavours of peat smoke, fresh cinnamon and spicy sea spray with tarry bonfire notes give way to hints of soft licquorice and nutmeg.

Gold Best in Class at the 2010 IWSC Awards.

"Like Jura “Superstition,” this is a peated expression of Jura whisky. Compared to Superstition, Prophecy seems richer, heavier, sweeter, deeper, leafier, with more tarry notes. I’m also picking up more spice (cinnamon, anise, dark chocolate) and some fruit (lime, mandarin orange, green apple), with a subtle, yet intriguing, suggestion of burnt popcorn. Prophecy is also bottled at 46% and not chill-filtered—which I think brings out more subtle nuances and texture in the whisky. The only tradeoff is that I’m picking up less of the Jura spirit and less sea characteristics. But this is a small tradeoff, considering how much more you’re getting with Prophecy. Promoted as a limited annual release." - Malt Advocate

Tuesday, January 22, 2013

Bell's Hopslam is Here

He is still working on confirmations.  He is pretty sure if you got an order in you will be confirmed.  (Unfortunately on Hopslam day, I got the flu and am trapped at home still recovering).

Bell's Hopslam Today!!
Update: 01/22/13
Tuesday, January 22 here at The Wine and Cheese Place all four locations.
Bell's Hopslam has arrived!
  • Price: $16.99 / 6pk
  • Click Here to order
  • If you click the link and it says "No products found on your query. Please try to re-formulate the query." That means we turned it off and stopped taking orders 
  • Orders subject to confirmation, you will get a confirmation email, this could take a little time.
  • Orders MUST be picked up by 7pm on Saturday January 26, or they will go back out for sale.  With the demand for this beer, we want to sell if FRESH and not want to sit on it.
  • We will limit each person a maximum of  two 6 packs to start.  After the initial flurry of orders, I might up the limit as the orders slow down.  
  • So when you place your order, you can put as much as you like and if it looks like we have enough, we will reserve you more than the initial 2 - 6 pack limit.  
  • Just want to make sure it stays available long enough for people to be able to order.

We stopped taking orders, we will sort and reserve and
send confirmations.  If any is left, we will just sell it to
people that come into the store.

Monday, January 21, 2013

Bell's Hopslam!

Yes it is that time of year! 
Bell's Hopslam Tomorrow!
Update: 01/21/13
We have confirmation.   We will see Bell's Hopslam on 
Tuesday, January 22 here at The Wine and Cheese Place all four locations.

  • Tomorrow when it arrives, I will post a link to reserve it online.  Or you can also just come to the store and pick up.  
  • Time?  our delivery is usually between 9am-noon at Forysth, hopefully we will see it early, but we never know.
  • Price: $16.99 / 6pk
  • We will limit each person a maximum of  two 6 packs to start.  After the initial flurry of orders, I might up the limit as the orders slow down.  
  • So when you place your order, you can put as much as you like and if it looks like we have enough, we will reserve you more than the initial 2 - 6 pack limit.  
  • Just want to make sure it stays available long enough for people to be able to order.

Dale DeGroff's Pimento Bitters

(should be at our other stores later today)

"King Cocktail"

We are proud to introduce to St. bitters...

(all bottles are hand signed)

Dale DeGroff's Pimento Bitters...$19.99 / 250ml
(Pimento is the Jamaican word for Allspice)
Crafted entirely from whole botanicals, without commercial flavorings or artificial dyes, Dale DeGroff's Pimento Bitters is produced in the historic Combier distillery (Saumur, France) by infusing and distilling a blend of select botanicals.  Allspice berries provide the main flavor profile, layered with tropical and Mediterranean spices.  This versatile cocktail bitters enhances the flavor of cocktails without overpowering them.  In addition, the natrurally occurring essential oils of pimento are believed to aid digestion." - Dale Degroff

Master Mixologist Dale DeGroff, aka King Cocktail, developed his extraordinary techniques and talent tending bar at great establishments, most notably New York's famous Rainbow Room, where in the 1980's, he pioneered a gourmet approach to recreating the great classic cocktails. DeGroff has since been credited with reinventing the bartending profession, setting off a cocktail revival that continues to flourish. 

Winner of the James Beard Award for Wine & Spirits Professional and author of The Essential Cocktail and The Craft of the Cocktail (Random House). Dale DeGroff is a partner in the award-winning bar training program, Beverage Alcohol Resource and founding president of The Museum of the American Cocktail.Located in New Orleans, the museum celebrates the fascinating 200 year history of the cocktail and serves as an educational resource for aspiring mixologists. The museum features special exhibits, demonstrations, lectures and tastings that showcase cocktail history & culture as well as the great food traditions of the South.

Dale's most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. 

As if these projects were not enough to keep him busy, Dale has also been performing a one man show around the country ca e country called "On the Town; A Tribute to Bars, Speaks, & Legendary Saloons!"

From Class Magazine
45% alc./vol.
Producer: Distillerie Combier, 48 Rue Beaurepaire, Saumur, France
As the brand name suggests, these pimento allspice bitters are the result of Dale DeGroff's enthusiasm for this previously almost forgotten cocktail ingredient. They are made by infusing and distilling a blend of select botanicals with allspice berries and Mediterranean spices. 
Appearance: Clear, chestnut brown with dark golden edges. 
Aroma: Pungent clove, liquorice and anise with cinnamon.
Taste: Bitter barky palate with hot black pepper, cinnamon and clove spice. More subtle nutmeg and ginger.
Aftertaste: Mouth drying lingering clove. As the term 'Aromatic Bitters' on the label suggests, this is stronger and punchier than pimento dram liqueurs.
rating: 5/5

Some recipes from DeGroff's Website
MORNING GLORY (Chicago style)
Stir well with lots of ice:
1 ounce (30ml) Martell VSOP Cognac]
1 ounce (30ml) Rye Whiskey
1 tsp rich simple syrup (two sugar to 1 water)
1 teaspoon Grand Marnier
1 dash (1/4 teaspoon) absinthe
2 dashes DD's Pimento Bitters Strain into chilled cocktail glass, add a healthy splash of brut champagne and twist a swatch of thin-cut lemon peel over the top.

PAINKILLER (Painkiller Variation)
2 ounces (60ml) Pussers Navy Rum
1 ounce (30ml) Coco Lopez
4 ounces (120ml) Pineapple Juice
1 ounce (30ml) Orange Juice
1 dash Dale DeGroff Pimento Bitters
Shake all ingredients with ice then strain over ice into a tall glass. Garnish w/fresh grated nutmeg over the top.

by Dale DeGroff
1 ounce (30ml) Bacardi 8 year old
1/4 ounce (8ml) Martini & Rossi dry vermouth
1/4 ounce (8ml) fresh lime juice
3/4 ounce (22ml) Velvet Falernum
1 ounce (30ml) Pineapple Juice
1 dash Dale DeGroff Pimento Bitters
Pineapple wedge & Lime Zest
Shake with ice and strain into a chilled double cocktail glass. Garnish with pineapple wedge and lime peel. 

DOUBLE-D MAI TAI (Dale's variation)
2 ounces (60ml) Plantation Rum
3/4 ounce (22ml) Pierre Ferrand Dry Curacao
3/4 ounce (22ml) Lime Juice
1/4 ounce (8ml) Orgeat Syrup
1/2 ounce (15ml) simple syrup
1 dash Dale DeGroff Pimento Bitters

Shake well with ice and strain into a double old-fashioned glass filled with ice. Garnish with mint sprint and a thin wheel of lime

by Carlos Cuenta
2 oz. Pampero Aniversario Rum,
.5 oz. Dolin Blanc
.5 oz. Cinzano Rosso Vermouth
2 dashes Dale DeGroff Pimento Bitters
Pour all ingredients into a mixing glass with ice and stir for 20 seconds. Strain into chilled cocktail glass. Garnish with a cherry. Salud!

1 1/2 ounce (50ml) Bourbon Whiskey
1/2 ounce (15ml) Dry Sake
2 dashes DD's Pimento Bitters
1 ounce (30ml) Domaine de Canton Liqueur

Stir and strain into a chilled cocktail glass. Garnish with a flamed orange peel