Saturday, May 25, 2013

Meantime Coffee Porter is back!

Back in stock now at Forsyth!

Meantime Coffee Porter....$4.39 / 11.2oz
Our first formulation of this beer was the first UK brewed beer to carry the Fairtrade logo, and although we have reformulated it to create an even better blend better the malt and roast coffee flavours and can no longer get enough coffee in each bottle to qualify for Fairtrade status, we are still using the same Faitrade Araba Bourbon beans from Rwanda’s Abuhuzamugambi Co-operative. At the Meantime Brewing Co we love flavour, so it wasn’t exactly difficult for us to see how the scents and aromas of coffee and barley would create a perfect match like just like mint and lamb, toffee and banana, peaches and cream, peanut butter and jam. Serve lightly chilled with as many chocolate truffles as your conscience allows.
Rated 91/100 RateBeer

Recipe of the Week

Come in and taste them at Forsyth while they last today

Classic Gougères

(Adapted from Bon Appetite April 2009)

  • 1 cup water
  • 3 tablespoons unsalted butter, diced
  • 3/4 teaspoon salt    ***
  • 1 cup unbleached all purpose flour
  • 4 large eggs, chilled     ***
  • 1 cup (packed) coarsely grated Gruyère cheese (about 6 ounces)  ***
  • 1/4 teaspoon freshly ground black pepper    ***

 *** Available at The Wine and Cheese Place Forsyth
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
Bring 1 cup water, butter, and salt to simmer in heavy medium saucepan over medium heat, whisking until butter melts. Add flour; stir rapidly with wooden spoon until flour absorbs liquid and forms ball, pulling away from sides of pan. Stir vigorously until film forms on bottom of pan and dough is no longer sticky, 1 to 2 minutes longer. Remove pan from heat; cool dough 2 to 3 minutes. Using electric mixer, beat in eggs 1 at a time. Stir in cheese and pepper.
Drop rounded tablespoonfuls of dough onto baking sheets, spacing about 3 inches apart. Using damp fingertip, press down any peaks of dough.
Bake gougères until golden brown, about 30 minutes, reversing position of pans halfway through baking. Using small sharp knife, pry open 1 gougère to check for doneness (center should be slightly eggy and moist). Serve hot or warm. DO AHEAD: Can be made 3 hours ahead. Transfer to racks; cool. Rewarm in 350°F oven for 5 to 10 minutes.

Wine Pairing: 
2011 Las Valles Viura/Chardonnay

2011 Pesquier Las Terrasses Red

Stone Enjoy By coming back to The Wine and Cheese Place

According to Stone Enjoy By IPA website --
We should see this new batch at The Wine and Cheese Place 
around June 5 -- stay tuned, we will update when we have an exact date.

Stone Enjoy By 07.04.13 IPA

Style: Double IPA
ABV: 9.4%
Bottling On: 05.31.13
Enjoy By Date: 07.04.13

You have in your hands a devastatingly fresh double IPA. While freshness is a key component of many beers - especially big, citrusy, floral IPAs - we've taken it further, a lot further, in this IPA. You see, we specifically brewed it NOT to last. We've not only gone to extensive lengths to ensure that you're getting this beer in your hands within an extraordinarily short window, we made sure that the Enjoy By date isn't randomly etched in tiny text somewhere on the label, to be overlooked by all but the most attentive of retailers and consumers. Instead, we've sent a clear message with the name of the beer itself that there is no better time than right now to enjoy this IPA.

On twitter, make sure you tweet to @StoneBrewingCo and add the hashtag #EnjoyBy #MO 
This will keep us in the running for more batches.

Friday, May 24, 2013

Tanqueray Malacca Gin

It is back!!!
We have not seen Tanqueray Malacca Gin in a few years!
Limited Edition return....

Tanqueray Malacca Gin....$29.99 / liter bottle

Thursday, May 23, 2013

Bird Dog Whiskey

3 flavors in stock at Forysth
Blackberry Whiskey
Peach Whiskey
Hot Cinnamon Whiskey

Wine Education - Grape: Viura

Wine Tasting at all FOUR locations

Taste a few wines made from Viura at all four of our locations this Saturday, May 23 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: Viura

image from Wikipedia


As we head into this holiday weekend we thought it would be a good idea to highlight one of our favorite summer white wine varietals Viura. Quite often we head to a friends house for a BBQ or a potluck and need a versatile wine to match both the weather and the food, that’s where the Spanish grape Viura (also known as Macabeo) comes in handy.  It is always a crowd pleaser and quite food friendly in both it’s still form and Sparkling form (Viura is one of the main grape varietals used in the production of Spanish Cava).
Viura is the synonym used in the Spanish DO of Rioja for Macabeo, which is the most popular grape of northern Spain. High in production, the Viura takes well to hot and dry regions. It also buds late which makes it less likely to be harmed by frost. Together with the varietals Parellada and Xarel-lo it is used in the production of the sparkling Spanish wine Cava. Both still and sparkling wines from Viura are dry, medium in acidity, and have notes of delicate wildflowers and bitter almonds. Viura is best consumed young.
Come taste great example of still and Sparkling Viura this weekend and grab a bottle of a case for you long weekend.
2011 Las Valles Viura/Chardonnay....$6.99
NV Segura Viudas Aria Cava....$9.99

Charcoal is in stock now!

In stock at all 4 locations - pick some up for the holiday weekend

"Highly Recommended" - Dragon Breath - $16.99 / 20 lbs - read review
compare to:
"Recommended" -- Big Green Egg Lump Charcoal - $23.99 / 20 lbs at Straubs - read review

Dragon's Breath Lump Charcoal....$16.99 / 20lbs
From Missouri
Made from Hickory and Oak
This is one of the top rated and one of the few "Highly Recommended" Lump Charcoals by the Naked Whiz's Lump Charcoal Database

"The charcoal is quite easy light, taking 3 sheets in our chimney starter test. This is low compared to other charcoals. There was very little sparking and no popping while the charcoal burned in the chimney starter. The smoke had the classic smell of American hardwood charcoal.

In our maximum temperature test, the charcoal burned at 980 degrees which ranks very high compared to other charcoals. The fire spreads quickly and there was very little sparking and no popping while the charcoal was burning full tilt. When using a MAPP torch to start the charcoal, we did observer moderate sparking AND popping, so you should exercise care in using a torch to start this charcoal.

Finally, in our burn time test, Dragon Breath burned a very long time ranking Very High compared to other charcoals. In fact, it is one of the longest burning charcoals we've encountered. The ash production was Low compared to other charcoals.

In conclusion, we were very impressed with this charcoal. It is easy to light, has that great American hardwood smell, burns hot, burns long, and produces a low amount of ash. 
Review from the Naked Whiz's Lump Charcoal Database

Wednesday, May 22, 2013

May 30 : Thursday Wine Class Blends - Forsyth

Click here to make reservations online or call 314.727.8788

Wine Classes

Thursday, May 30th (7pm-8:30pm)
$20 per person
Red Blends from Around the World
The art of the blend is what separates a winemaker from a grape grower. Great wine of course starts in the vineyard, but once the grapes are in and fermentation has stopped, the winemaker takes over crafting his master blend. Come taste 8 great blends from around the world.  Red blends are one of the hottest categories in wine right now.
Wines you will taste:

2010 Domaine de la Janasse Terre de Bussiere 
(65% Merlot, 35% Syrah) 
Southern Rhone France

2011 Les Darons by Jeff Carrel 
(60% Grenache, 25% Carignan, 15% Syrah) 
Languedoc France

2011 Penfolds Bin 2 
(81% Shiraz, 19% Mourvedre) 
South Australia

2009 Cuvelier Los Andes Colleccion 
(59% Malbec, 16% Merlot, 15% Cabernet, 5% Syrah, 5% Petit Verdot)
Mendoza Argentina

2009 Chateau La Rousselle 
(65% Merlot, 35% Cabenet Franc) 
Fronsac Bordeaux

2009 Tenuta Monteti Caburino 
(55% Cabernet, 25% Alicante Bouschet, 20% Merlot) 
Tuscany Italy

2010 Ridge Geyserville 
(64% Zinfandel, 20% Carignane, 12% Petit Sirah, 2% Alicante Bouschet, 2% Mataro) 
Alexander Valley California

2008 Trione Red Blend 
(53% Cabernet, 22% Merlot, 11% Petit Verdot, 10% Cabernet Franc, 4% Malbec)
 Alexander Valley California

Wednesday June 12th (7pm-8:30pm)
$20 per person
Wines of the Loire Valley
The Loire Valley produces some of the most stunning white and yes even red wines in the world. Featuring Sauvignon Blanc, Chenin Blanc, Cabernet Franc and even Pinot Noir, we will taste through a fantastic array of wines that make this uniquely oriented region such a treat for summer.
Scheduled to taste:

  • 2011 Chateau de Sancerre, Sancerre 
  • 2008 Chateau de Sancerre Cuvee Connentable, Sancerre
  • 2011 Chateau Soucherie “Cuvee Les Rangs de Long” Blanc, Anjou
  • 2011 Lunneau Papin Muscadet, Sevre et Maine
  • 2010 Pierre Breton Vouvray La Dilettante, Vouvray Sec
  • 2007 Domaine Huet Sparkling Vouvray, Vouvray Petillant
  • 2011  Plouzeau Rive Gauche, Chinon
  • 2011 Weisskopf Le Rocher Des Violettes, Touraine

reservations required - call 314.727.8788

Tuesday, May 21, 2013

New - Glenburgie Scotch - 1989 Vintage

A new rare Samaroli just arrived - in stock at Forsyth and online with the other Samaroli Scotches

Samaroli 1989 Glenburgie 22 Year Old...$199.99 / 750ml

Producer: Samaroli
Vintage: 1989
Bottled: 2011
Region: Speyside
Country: Scotland
Notes: A fragrant grass and vanilla nose, rather astringent, but delicate and aromatic. Sweetish with a touch of salty aftertaste and pleasantly long finish.

In 1810, William Paul founded the distillery with the name “Kilnflat”; in 1871 it was licensed to Charles Hay and changed its name to Glenburgie. As with many distilleries, it changed ownership several times; in 1936 Ballantines bought it to use the valuable product in its blended whiskies. In the sixties it used a head for the modified still, on which the long neck was replaced by a drum-shaped rectifier in order to produce various styles of whisky according to the number of rectifier plates; this still was named “Lomond”, after the nearby Loch, close to which stood the Inverleven distillery, the first to use this technology. Glenburgie adopted these stills, producing two different malts (Glenburgie and Glencraig) but in 1981 reverted to using traditional stills. This very rare single malt represents Speyside whiskies’ finesse very well. Glenburgie is now controlled by Pernod Ricard (Pernod’s Chivas Bros group).

PennyPacker Bourbon

If you are a Seinfeld fan, you will remember H.E. Pennypacker was one of Cosmo Kramer's aliases as the wealthy American industrialist....the Bourbon is not related, but the name just reminded me of it....

Pennypacker Bourbon...$19.99 / 750ml
PennyPacker - Invariable Character and Consistently High Quality
Select, mature maize from the cornfields around the distillery in Bardstown, Kentucky, is the base for PennyPacker. Three types of grain are used in the distilling process: maize, rye and barley. The maize content in PennyPacker is a high, above-average 70%. The law stipulates a maize content of only a minimum 51% in bourbon. The water used in the distilling is spring water drawn from the deep, broad veins of chalk, or limestone that run through Kentucky. This water is especially pure and soft.

PennyPacker is produced according to the continuous method of distillation. In other words, the distilling process is a long, uninterrupted procedure, the product of which is the desired full-bodied, yet pure distillate. This guarantees PennyPacker’s invariable character and consistently high quality. PennyPacker is always matured, as required by the American bourbon law, in new casks made of American white oak, charred on the inside. The charring allows the whiskey to penetrate the wood more easily and thus take on the vanilla and caramel notes characteristic of PennyPacker. Bourbon - For the Young and the Young at Heart
PennyPacker is stored in these casks over a number of years, far longer than prescribed by law (legal maturity: at least three years). The cellar master alone determines the final maturity and he leaves the bourbon plenty of time. PennyPacker is a straight bourbon whiskey. The term “straight” may only be used to describe bourbon that comes exclusively from one distillery and is not blended with bourbons of other origins.

PennyPacker is a particularly distinguished, full-bodied, yet mild straight bourbon whiskey with a slight hint of vanilla and caramel. The high quality of PennyPacker makes it ideal for enjoying neat. Americans usually drink it with water/soda, on the rocks, as a long drink or in cocktails (e.g. the famous Manhattan). PennyPacker is the bourbon for the young and the young at heart, for those who value high quality and authenticity, for people with a yearning for the true beauty of America, the land of opportunity.

Monday, May 20, 2013

Great price on Chalk Hill

2009 Chalk Hill Estate Red Chalk Hill..$51.99

Both firm and supple, with spicy, loamy earth, red currant, red candy and dark berry notes, gaining a nice, minerally edge on the finish. The tannins give the flavors traction. Cabernet Sauvignon, Malbec, Merlot, Petit Verdot, Syrah and Carmenère. Best from 2013 through 2023. 5,700 cases made. –JL

Rated 92/100 The Wine Spectator

Hudson Chardonnay

The famous John Kongsgaard is the consulting winemaker!

Famous Hudson Vineyard....many of the great wineries by from Hudson:  Kistler, Konsgaard, Marcassin, Neyers, Ramey....

2010 Hudson Vineyards Chardonnay...$61.99
The 2010 Chardonnay is gorgeous. Layers of expressive, varietal fruit emerge from a rich, textured Chardonnay long on class and personality. Ripe peaches, orange blossoms, spices and butter all flesh out on the gorgeous, expressive finish. The 2010 was aged in French oak barrels, 80% new, with batonnage twice a month. Anticipated maturity: 2012-2018.
These three new releases from Hudson Vineyards are more than worthy follow-ups to the 2009s. Christopher Vandendriessche is the winemaker, while John Kongsgaard consults.
Rated 92/100 The Wine Advocate

Wine Clip

Perfect gift!!!

The Physics of Better Wine

The Wine Clip uses principles of magnetics to improve the taste of wine as it is being poured out of the bottle. The effect is instantaneous, and has been found by many wine professionals to result in a genuine improvement in flavor and mouthfeel, especially when used on red wines.

Using magnets to treat fluids – water, fuel, wine, etc. - is not a new idea, and the technology has been applied successfully in many industries. What causes the effect has been the subject of some debate, but it is generally thought that passing a conductive fluid through a properly designed magnetic field has an effect on the polar molecules in the fluid.

In wine, it is believed that the large, polymerized tannins in wine that normally result in a high degree of astringency are broken up or otherwise affected, resulting in a less astringent, “softer” flavor.

The Wine Clip may also accelerate aeration, by drawing higher concentrations of oxygen to the wine as it is being poured. In contrast with most gases, oxygen is highly magnetically susceptible, and is attracted to a magnetic field. This would explain testimony from wine experts that The Wine Clip instantly produces the benefits of time consuming aeration.

Anthony Dias Blue
Famous Food & Wine Expert
Wine and Spirits Editor of BON APPETIT
"I'm usually skeptical of devices that claim to improve the quality of wine. But the application of a magnetic field to wine really does seem to soften the tannins and improve a wine's drinkability. The Wine Clip is an ingenious invention that actually works. The effect is especially noticeable on red wines. TWC would be a great gift."