Saturday, August 17, 2013

William Fevre Chablis 2011

2011 William Fevre Chablis - In stock now

(at our Forsyth location)
We bought everything that came into St. Louis of the 2011s

2011 William Fevre Chablis Les Clos Grand Cru....$96.99 
Fevre’s 2011 Chablis Les Clos is seriously intense. The Clos is another wine that saturates the palate with endless layers of aromas and flavors in a style that is all about persistence and length. The 2011 will require time, perhaps quite a bit of it, but it is striking for its purity and delineation. This is a very strong showing from Fevre and winemaker Didier Seguir. Anticipated maturity: 2014+. 
Rated 93-95/100 Wine Advocate
Raetd 93-96/100 Burghound

2011 William Fevre  Chablis Bouguerots Grand Cru...$82.99
Veins of cool, vibrant minerality frame layers of expressive fruit in the 2011 Chablis Bougros Cote Bouguerots. This large-scaled, imposing wine is holding back much of its energy today. There is an implosive quality that is impossible to miss. The combination of fruit and intense minerality is highly appealing, even at this early stage. Anticipated maturity: 2013+.
Rated 92-94/100 Wine Advocate 
Rated 93-96/100 Burghound

2011 William Fevre Chablis Vaillons 1er Cru....$41.99
There is quite a bit of tension and acidity on the finish to frame layers of rich, highly expressive fruit in the 2011 Chablis Vaillons. This explosive Chablis captures an attractive middle ground between the cooler and riper styles of the year, with both plenty of detail and depth. Since 2006, this parcel has been farmed biodynamically. Anticipated maturity: 2013+.
Rated 91-93/100 Wine Advocate
Rated 90-92/100 Burghound

2011 William Fevre Chablis Fourchame 1er Cru....$41.99
The 2011 Chablis Fourchaume wraps around the palate with serious intensity, which is amazing, considering the wine is made from the second selection of young vine fruit from Vaulorent! A gorgeous bouquet laced with gunflint, smoke, oyster shells and grapefruit balances the textural depth and sheer power of the fruit. Anticipated maturity: 2013+.
Rated 91-93/100 Wine Advocate
Rated 91-93/100  Burghound

2011 William Fevre Chablis Montee de Tonnerre 1er Cru....$46.99
The most mineral of the premier crus, the 2011 Chablis Montee de Tonnerre possesses an elusive, and at times ethereal, personality than in many ways encapsulates what Chablis is all about. It is the least obvious of the premier crus, but also the most intriguing, as every taste reveals a different shade of expression. This is a wine of enormous promise. The Montee de Tonnerre is made from two climats: 1.5 hectares in Pied d’Aloup (the east facing exposure provides freshness) and 1 hectare in Chapelots, a south facing site that gives richness and stuffing. Anticipated maturity: 2013+. 
Rated 92-94/100 Wine Advocate
Rated 91-94/100 Burghound

2011 William Fevre Chablis Montmains 1er Cru...$39.99 / 750ml 
2011 William Fevre Chablis Montmains 1er Cru...$21.99 / 375ml
The cooler, more mineral-infused side of the vintage comes through nicely in the 2011 Chablis Montmains (domaine), which is mostly from Butteaux. Oyster shells, lime, crushed rocks and white flowers are layered beautifully as this highly expressive, delineated Chablis opens up in the glass. I especially like the intensity here. Today, the 2011 shows considerable potential. Anticipated maturity: 2013+. 
Rated 89-91/100 Wine Advocate
Rated 90-93/100 Burghound

Friday, August 16, 2013

Rogue Farms Honey Kolsch

Rogue Farms Honey Kolsch....$9.99 / 750ml
"Situated just across from 40 acres of Rogue Hops, 19 Colonies of bees were carefully kept and fed and the honey was uncapped, extracted, filtered and finally infused into a refreshing Honey Kolsch Style Ale." - label

Rogue produces their own honey....
How To Keep 5,140,286 Construction Workers Busy
by Rogue Farms on July 2, 2013

Watching our Rogue Farms Honeybees hard at work this summer makes us appreciate even more all the effort that goes into building a hive. It’s the kind of appreciation you can only get when you grow your ingredients.

We start by putting together the hive boxes for the bees. But where we’re done, job of the honeybees is just getting started. They have to build the combs where they’ll raise their brood and store their honey. Without the combs the hive won’t survive.

Good thing our population of bees is climbing above the five million mark and rising. They have a lot of work to do.

New Rye and bourbon

In stock at Forsyth and Ballwin
and online also

James E. Pepper 1776 Bourbon 100 proof....$27.99
Straight Bourbon
» 100 Proof - Not Chill-Filtered - Over 38% Rye in the Mash Bill
» Rich Bourbon Sweetness & Rye Spice; vanilla, honey, chocolate & cloves
» Neat, over ice, or in a proper Old-Fashioned, this whiskey rock
James E. Pepper 1776 Rye 100 proof...$25.99
Straight Rye
» 100 Proof - Not Chill-Filtered - Over 90% Rye in the Mash Bill
» Vibrant & Full Bodied; notes of spice, chocolate, cloves & honey
» A great sipper neat or on the rocks, and also makes a mean Manhattan

Pow-Wow Botanical Rye....$36.99
The origins of Rye whiskey date back to colonial Pennsylvania. Early European settlers brought with them the tradition of distilling and as farmers of Rye they quickly made the region famous for its fine Rye whiskey. They also brought with them a set of Old World traditions that evolved in the New World into a form of Folk Magic known as "Pow-wow" (from the native Algonquin term for "gathering"). One common Pow-wow practice involved making various types of herbal recipes.

Inspired by an old Pow-wow recipe for infusing Rye whiskey with herbs & spices, we have taken a fine Rye whiskey matured in new, charred oak barrels, and carefully infused it in tiny batches, over an extended period of time, with Saffron(also grown by early settlers), Orange Peel, and other whole botanicals. No extracts or artificial colors are added. Pow-wow is slowly handcrafted with the finest ingredients to create unique, botanical layers of complexity not found in any other whiskey.
Pow-wow Botanical Rye can be enjoyed like any fine whiskey: neat, on the rocks or in a variety of cocktails.

New Bittermans Spirits....

In stock now at Forsyth

Bittermans Amère Nouvelle...$24.99 / 375ml

In Strasbourg, it’s common to enjoy an Amer Biere as an aperitif before dinner. The Amer used for this preparation is a classic Alsatian type of liqueur that tastes of bitter orange, gentian and other spices. The Bittermens Amère Nouvelle is an American interpretation of this classic liqueur, designed to work in classic cocktails such as the Brooklyn and Liberal… and of course, it’s beautiful in an Amer Biere.
Formulated By: Mayur Subbarao
ABV: 30%

Bittermans Amère Sauvage – Gentiane Américaine...$24.99 / 375ml
At the heart of most French aperitif bitters, Italian Amari and classic cocktail bitters, one almost always finds gentian root. Our Amère Sauvage uses only French yellow gentian root to make our liqueur.Try combining equal parts gin, Lillet Blanc and Amère Sauvage to create a White Negroni or just enjoy it on the rocks or with club soda.
Formulated By: Mayur Subbarao
ABV: 23%

Bittlermans Citron Sauvage
...$24.99 / 375ml  
An updated bitter grapefruit aperitif in the Milanese style? A triple sec that’s grapefruit instead of orange? What is this Citron Sauvage?Citron Sauvage is a grapefruit liqueur which we find eminently useful with a capital “U”. Substitute it for Triple Sec in a Margarita for a beautiful pink hued cocktail. Add a dash to a Hemingway to accentuate the bitter grapefruit flavors. Just add a splash of soda for a refreshing spritz or start opening up new variations on a Negroni. We think it’s a little taste of summer in a glass.
The Citron Sauvage is naturally cloudy and may separate during storage. This is normal and does not impact the flavor or shelf stability!
Formulated By: Avery Glasser
ABV: 16%

Bittermans Commonwealth Tonic Liqueur
...$24.99 / 375ml
We love a great tonic water, but it’s increasingly difficult to find one, even though it seems that every week there’s another producer of tonic water popping up.Our issue with the new garde of tonic waters is that they just aren’t tonic-y enough. We figure that it’s because there’s only so much bitterness that you can extract without using a bit of alcohol. Sure, if you’re making a soft drink, that’s a no-no, but we think that tonic water is at its finest when combined with some gin and a couple of cubes of ice.Combine three quarters of Commonwealth, an ounce and a half of your favorite London Dry Gin and 4-5 ounces of soda water to make what we think is the perfect gin and tonic.
Formulated By: Mayur Subbarao & Avery Glasser
ABV: 21%
Contains quinine

Bittermans Hiver Amer
...$24.99 / 375ml
Sometimes you discover something amazing purely by accident. When we were first working on the recipe for the Amère Nouvelle, we had a bit of a slip up on one of our early prototypes. Basically, due to a dropped decimal point, we put in ten times too much cinnamon. The interesting thing was that it worked. It wasn’t a bitter orange and gentian liqueur like the Amère Nouvelle was designed to be, but it was pretty darned good. We thought that it would work well in winter cocktails or mulled wine applications and started toying with the name “Hiver Amer” – The Winter Bitter.
However, it was when the Tiki bartenders started to play with the Hiver Amer that we saw the power of this great mistake. It had many of the qualities of a cinnamon bark syrup but more bitter complexity and less sugar… and combined with our Citron Sauvage, it made a particularly interesting Don’s Mix style liqueur.
ABV: 30%
Contains cane sugar and quinine

Click here for drink recipes

Bittermans New Orleans Coffee Liqueur
...$24.99 / 375ml
In early 2012, we started working with chicory and coffee – two classic bitter flavors that have been part of New Orleans’ iconic coffee blends for over a hundred years. In the late spring, we came up with a cocktail bitter recipe based on these flavors and brought a sample of them down to New Orleans to see if local bartenders thought we were doing their city proud.While we were tasting folks on the bitters, fate intervened.
On the first day of a multi-day tour through the bars of the city, we ended up at Mid-City’s Twelve Mile Limit where we started talking to the bartender about local roasters making great coffee in New Orleans.
It ends up that the bartender, Anderson Stockdale, an award-winning barista, was just about to launch a coffes company. She put the idea into our head that we should consider making a New Orleans-style coffee liqueur.
As we were prototyping the liqueur, we were introduced to Marc de Kuyper, owner of Mandarine Napoleon. As we were talking, he mentioned that his distillery was in Belgium, which reminded us that we had some Belgian candi syrup on hand back in our kitchens. We added some to the liqueur and realized that we had the start of something special.
Our New Orleans Coffee Liqueur blends New Orleans-sourced coffee beans from Brazil with organic roasted French chicory root. We then add a touch of vanilla and a handful of cacao nibs from Taza Chocolate, sweetening the final liqueur with a domestic Belgian-style candi syrup.
We thought that if we’re going to use New Orleans in the name, then we want to give something back to the city. So, for every bottle sold worldwide, we’re donating fifty cents to a New Orleans charity. We’ll post the name of each charity we select on this page.
Formulated By: Avery Glasser
ABV: 24%

Elijah Craig 21 year old Bourbon


It is here, it is limited at the Forsyth location, plus Ballwin has theirs now too

1 bottle per person.
First come, first served in store only,  no reservations

Elijah Craig 21 Year Old....$129.99

Avery Ellie's Brown now in CANS

Avery Ellie's Brown....$8.99 / 6pk CANS
This beautiful, deep russet brew has the sweet and somewhat nutty character of Adam Avery’s late (1992-2002) Chocolate Lab, for which it is named. Chocolate malt gives this beer a brown sugar maltiness with hints of vanilla and nuts, while subtle hopping gives it an overall drinkability that’s second to none–just like Ellie!

Crown Vallwey Serrano Sidekick

Crown Valley Serrano Sidekick APA....$3.99 / 22oz
"Our Serrano Sidekick is a fresh hopped American Pale Ale with a slight aroms of Serrano Peppers and light heat, which complements its dark color and bitterness"

Magic Hat Fall 20013 - 12 pack

Just arrived at Forsyth

2013 Fall Seasonal
Magic Hat Night of the Living Dead...$14.99 12 pack

Includes 3 bottles of each:

HIPA - High on Hops
A Harmonious Happening of Hops.
A brilliant golden ale that begins and ends with big, bountiful bites of hops, hops and more hops, while never losing its barest hint of malty middle.
HI.P.A.’s label is designed by San Francisco 60’s rock poster artist, Stanley Mouse. Widely heralded and otherwise internationally acclaimed for his iconogaphic concert posters for venues like Fillmore Auditorium and the Winterland Ballroom, as well as his classic album covers for the Grateful Dead and other bands, Stanley Mouse is the man Bill Graham said "put the face on rock & roll music."

Magic Hat #9
"A beer cloaked in secrecy. An ale whose mysterious and unusual palate will swirl across your tongue and ask more questions than it answers.
A sort of dry, crisp, refreshing, not-quite pale ale. #9 is really impossible to describe because there's never been anything else quite like it." -- brewery

DeVEILed AmberA rich and robust amber ale. Hiding just beyond its malty core is a crisp, clean, hoppy aura that will open your eyes to the other side.
Hops :Magnum, Cascade
ABV:  5.2%

Séance Saison
Séance is a dark, complexly concocted Saison, rich with earthy hues and flavors. A mild tartness begins the journey, and an underlying hop bitterness sweeps the senses through a newly opened door of the mind, where you will soon find subtle hints of ripe fruit, bringing you to a place few dare to roam.

ABV: 4.4%

Bridgeport Witch Hunt

Just arrived at Forsyth
Bridgeport Witch Hunt....$8.99 / 6pk
A spiced harvest ale with a rich caramel color, unique dry hop character and subtle hints of cinnamon and nutmeg.

Thursday, August 15, 2013

Horny Goat is back!


Watermelon Wheat!

Horny Goat Watermelon Wheat...$7.99 / 6pk
5.6% ABV | 19 IBUs
You asked and we listened. We’re showing our melons! The backbone of this brew is heavy on the wheat with just a touch of Vienna malt for complexity. We add real watermelon to our tanks during fermentation, leaving a fruity essence on the back end. German hops balance the fruit perfectly in this wheat ale for a slightly dry, extremely refreshing finish.

Horny Goat Stacked Milk Stout....$7.99 / 6pk
A true to form Milk Stout that is sweet and light. Roasted coffee and chocolate notes give way to a sweet finish of the milk sugar added during the boil.

Horny Goat Exposed Cream Ale...$7.99 / 6pk 
5.3% ABV | 21 IBUs
A session beer in the truest sense, this smooth creamy ale brewed with pale malt, wheat, and oats is both refreshing and dangerously easy to chug.

Horny Goat Hopped Up ‘n Horny India Pale Ale...$7.99 / 6pk 
6.3% ABV | 41 IBUs
This IPA has just the right amount of hop love. We finish this brew off by dry hopping it with fresh Cascade hops, giving it a wonderful fresh citrus finish.

Horny Goat Horny Blonde German Blonde Lager...$7.99 / 6pk
5.0% ABV | 20 IBUs
Lagers are an American tradition, and so are blondes. You’ll find this pale lager both bright and crisp up front, and perfectly balanced by a hint of German hops on the end.

New Whiskey at our Ballwin location

We have expanded our Whiskey/Whisky Selection at our Ballwin location

The Wine and Cheese Place
14748 Clayton Road
Ballwin MO 

Here is a list of just some of the Whiskeys in stock now.

  • Four Roses Single Barrel
  • Four Roses Small Batch
  • Four Roses Yellow Label
  • High West Double Rye
  • High West Son of Bourye
  • High West Rye Whiskey
  • High West Rendezvous Rye
  • High West Campfire Whiskey
  • High West Barrel Aged Manhattan
  • Old Pogue Bourbon
  • Rowans Creek 12 Year Old
  • Prichards Double Barrel Bourbon
  • Prichards Single Malt Whiskey
  • Griff's Cowboy Whiskey
  • Woodford Reserve
  • Woodford Double Oaked
  • Bookers Bourbon
  • Jefferson Small Batch
  • Jefferson Reserve
  • Jefferson Rye 10 Year Old
  • Mastersons Rye
  • Rittenhouse Rye 100 proof
  • Johnny Drum Bourbon
  • Willett Pot Still
  • Buffalo Trace
  • Buffalo Trace Single Oak
  • Wathens Single Barrel
  • Hirsch Small Batch
  • Henry McKenna
  • Lexington Bourbon
  • Noahs Mill
  • Wild Turkey Forgiven
  • Kentucky Vintage
  • Tuthilltown Hudson 4 Grain
  • Tuthilltown Hudson Single Malt
  • Tuthilltown Hudson Baby Bourbon
  • Calumet Bourbon
  • Russells Reserve 10 year Old
  • Russels Reserve Single Barrel
  • Col. E.H. Taylor Bourbon
  • Col. E.H. Taylor Small Batch
  • Yahara Bay V Bourbon
  • Old Forester Bourbon
  • Knob Creek Rye
  • Journyeman Rye
  • Still 630 Rally Point Rye
  • Bulleit Ryue
  • Redemption Rye
  • Templeton Rye

  • Auchentoshan 18 Year Old Single Malt Scotch
  • Auchentoshan 21 Year Old
  • Balvenie 12 Year Old
  • Balvenie 12 Year Old Single Barrel
  • Balvenie 17 Year Old Madeira
  • Balvenie 17 Year Old Peated
  • Balvenie 17 Year Old Doublewood
  • Balvenie 30 Year Old
  • Bunnahabhain 12 Year Old
  • Bunnahabhain 25 Year Old
  • Bunnahabhain 40 Year Old
  • Edradour Ballechin Bordeaux
  • Edradour Ballechin Marsala
  • Edradour Ballechin Sherry
  • Glenfiddich Malt Masters
  • Glenfiddich 21 Year Old Rare
  • Glenlivet 25 Year old
  • Gordon MacPhails Glen Rothes 30 Year Old
  • Highland Park 12 Year Old
  • Highland Park 15 Year Old
  • Highalnd Park 18 Year Old
  • Highland Park 25 Year Old
  • Macallan 12 Year Old
  • Macallan Cask Strenth
  • Macallan 18 Year Old
  • Macallan 21 Year Old
  • Macallan 25 Year Old
  • Tobermory Limited Edition 15 year
  • Springbank 10 Year Old
  • Springbank 15 Year Old
  • Springbank 18 Year Old
  • Cardhu
  • Dalmore 12 Year Old
  • Glen Garioch Reserve
  • Glen Garioch 12 Year Old
  • Glenfarclas
  • Hazelburn 8 Year Old
  • Hazelburn 12 Year Old
  • Oban 14 Year Old
  • Oban Distillers Edition
  • Oban 18 Year Old
  • Old Pulteney 12 Year Old
  • Old Pulteny 17 Year Old

  • Midleton Irish
  • Midleton Barry Crockett
  • Knappogue 12 Year Old
  • Knappogue 14 year Old
  • Knappogue 18 Year Old
  • Bushmills 400th Anniversary
  • Bushmills 21 Year Old
  • Powers Irish
  • Powers John's Lane
  • Powers Signature

Stone R&R Coconut IPA and Stone Anniversary Ale 17th Anniversary Götterdämmerung IPA

In stock now at Forsyth, New Ballas and online

Stone R&R Coconut IPA...$6.59
ALC/VOL: 7.7%
IBUS: 90

Originally dreamt up by homebrewers Robert Masterson and Ryan Reschan, who earned themselves the top prize in our 2013 American Homebrewers Association homebrewing contest, this innovative beer marks a refreshing sea change for IPA lovers everywhere. It was brewed with 280 pounds of coconut and an unusual blend of hop varieties, including a few from faraway lands or just brand spankin' new, and is guaranteed to taste like no IPA that's gone before. Prepare yourself for a tropical breeze of a brew that will lull you to a place of tranquil contentment for a little R & R.

BREWERS: Robert Masterson & Ryan Reschan Homebrewers
Paul Sangster and Guy Shobe of Rip Current Brewing, San Marcos, CA
& Mitch Steele of Stone Brewing Co., Escondido, CA

Stone Anniversary Ale 17th Anniversary Götterdämmerung IPA...$5.59 / 22oz
IBUs: 102 ABV: 9.5%
Our latest anniversary beer, starring an all-German cast of malt and hops, is yet one more glorious example of a Stone IPA brewed outside the box. Our brewers have brought their experiments with German hops to fruition, leaving convention behind to create this hefty IPA entirely with pilsner malts. These provide a superbly crisp mouthfeel, while a unique mix of noble and new-school hop varieties adds layers of bright, bitter flavors. Despite the daunting name, this beer isn't designed to bring about the end of the world, but it just might destroy some of your preconceived notions of what an IPA can be.

Tasting Notes By Brewmaster Mitch Steele

Appearance:  Pours deep gold and brilliantly crystal clear with an off-white colored head of foam.
Aroma:  Focused on hoppy, with herbal and stone fruit hop aromatics.
Taste: European hops-herbal, floral, spicy, peppery and resiny, balanced by very clean, intensely bitter, beautiful subtle malt flavors, and just a hint of alcohol.
Palate:  Crisp and bitter. A very refreshing beer; well suited for the summer!
Overall:  A very fun beer for us to brew. Through a series of intense dry-hopping trials that we have been running over the past couple of years, we found several newer German hop varieties that we thought were unique and different from the citrusy American hops and fruity New Zealand hops that we have been using so much of this year. An interesting twist on a Double IPA (a German IPA, perhaps?), brewed with malts and hops traditionally used to brew German lagers and European pilsners. Some of the hops we included in this recipe include Strisselspalt, which has long been one of my favorite noble hops, with a delicate floral character and hints of citrus; Sterling, a US-bred hop with Saaz heritage, and is a hop we haven't used much before, but we just love the intense resiny and spicy pure hop flavor; Herkules, a newer high-alpha German hop variety with intense stone fruit and tropical fruit characteristics; and Hersbrucker, a classic German aroma hop with intense floral and stone fruit flavors.

2010 Ruffino Modus

Available online also

According to Robert Parker's vintage chart, 2010 Tuscany is the best vintage since the amazing 2007 vintage.   He gave both vintages 96 points for overall quantity.    The 2010 has not been rated yet, but the 2007  was their highest scoring wine with The Wine Spectator at 96 points.

On Sale!
2010 Ruffino Modus Toscana.....$19.99
VARIETALS:   50% Sangiovese, 25% Cabernet Sauvignon, 25% Merlot

VINEYARDS:  Place of production: Predominantly from the vineyards of the Ruffino’s Estates of Poggio Casciano and Santedame.
Soil: Hilly land with poor, not very profound, somewhat clayey soil, rich in skeleton.
Microclimate: Variable, but with a good day-night temperature swing which, especially during summer, favours an optimal development of the flavors.

Alcohol content: 13.5% vol.
Colour: Ruby red with violet hues.
Aroma: The impact is intense, complex and fruity. The bouquet initially delivers the intense notes of mature fruit, such as cherries, plums and small black berries that are typical of Sangiovese. Then it fades into hints of spices, mint, sweet tobacco and refined balsamic notes on the finish. The notes typical of Cabernet Sauvignon and Merlot are perfectly integrated with the Sangiovese.
Tasting profile: At the palate it is full-bodied, harmonious and characterized by the finesse of its silky tannins. The taste is exalted by a remarkable pleasantness and a texture in which each varietal adds its own distinctive trait. The finish is incredibly persistent, with an aftertaste of black berry fruit and cocoa.

2010 has not been rated yet
Previous press:

MODUS 2009
Gold Medal - Sommelier Challenge 2012 (USA)
90/100 - Wine Spectator (USA)
95/100 - James Suckling (USA)
MODUS 2008
91/100 - Wine Enthusiast (USA)
92/100 - James Suckling (USA)
90 points - Wine Spectator (USA)
4 grappoli (4 bunches) - Duemilavini AIS 2012 (Italia)
MODUS 2007
96/100 - Wine Spectator (USA)

New Holland Ichabod Pumpkin

In stock at Forsyth

New Holland Ichabod Pumpkin Ale.....$9.99 / 6pk
Pumpkin Ale
"Ichabod combines malted barley and real pumpkin with cinnamon and nutmeg in a delicious and inviting brew. A rewarding complement to many dishes, Ichabod pairs well with autumnal foods such as poultry and root vegetables. After dinner, try it with your favorite dessert!" -- Brewery

Wednesday, August 14, 2013

Great price on Flowers Chardonnay

2010 Flowers Sonoma Coast Chardonnay...$33.99
This wine seems fruity, sweet and pure, with wonderfully bracing acidity and gentle tannins. The mouthfeel is light and graceful. Its notes of raspberry and smoky oak make it amazingly drinkable.  — S.H.  (12/1/2012)
Rated 93/100 The Wine Enthusiast 

Recipe of the Week: Israeli Couscous with Cheese

Israeli Couscous and Cheese

(a version of Mac and Cheese)

  • 2 teaspoons butter     ***
  • 1 cup pearl (Israeli) couscous   ***
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup diced peppadews    ***
  • 1 pinch smoked paprika     ***
  • 6 ounces shredded sharp Cheddar cheese    ***
  • 1 tablespoon chopped basil    ***
  • salt and freshly ground black pepper to taste    ***
*** Available at The Wine and Cheese Place Forsyth


Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.

Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.

Stir heavy cream and peppadews into couscous; add smoked paprika and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.

Remove from heat and stir in Cheddar cheese until melted; add basil and stir to combine. Season with salt, black pepper..

Wine Education: Rioja

Wine Tasting at all FOUR locations

Taste Muga Reserva Rioja  at all four of our locations this Saturday
August 17 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

We have started a new label "Education" that you can hit to read all the education articles (see the right column under the heading "labels".

Wine Region: Rioja
Rioja, the most famous wine region in Spain, lies mostly within the autonomous community of La Rioja in the north of the country. The region is thought to derive its name from the Oja River (el Rio Oja), a tributary of the Ebro.

The diversity of the terroir is reflected in Rioja's wines, which range from easy-drinking, young reds to more rustic, fuller styles which are capable of being cellared for many years. Rioja's claim to fame is Tempranillo, Spain's classic grape variety, which thrives on the clay- and limestone-based soils of the best vineyard sites. Nevertheless, most of the wines are typically blends, in which Garnacha is employed to add its distinctive power and perfume. Garnacha is also used in Rioja's rosé wines, as well as in various others.  Mazuelo (Carignan) and Graciano also find their way into Rioja wines, although in smaller quantities. Cabernet Sauvignon also finds favor as a blending partner for those who are authorized to use it.

Rioja red wines are classified into four categories:

  • Wines simply labeled Rioja or Joven, are the youngest, spending less than a year in an oak aging barrel.
  • Crianza is a wine aged for at least two years, at least one of which was in oak.
  • Rioja Reserva is aged for at least three years, of which at least one year is in oak.
  • Rioja Gran Reserva wines have been aged at least two years in oak and three years in bottle.
Reserva and Gran Reserva wines are not necessarily produced each year.

More spirit classes with Ted Kilgore

For tonight's class, we might be able to fit 2 more people - call the store directly to check

We are excited to have Ted Kilgore back to do more "spirit" class for us.

Not your Daddy's Pappy with 
Ted and Jamie Kilgore
August 14, Wednesday (6pm-7:30)
$25 / person

Not your Daddy's Pappy! Taste wheated Bourbons and cocktails with Ted and Jamie Kilgore.
(no Pappy Van Winkle will be provided)
You will taste Old Fitzgerald, Larceny, and W.L. Weller 12yr bourbons and then a cocktail made with each.

The Mighty Gin with Ted and Jamie Kilgore
August 28, Wednesday (6pm-7:30pm)

$25 / person
The Mighty Gin! History of Gin told through cocktails and gin. With Ted and Jamie Kilgore.
You will taste Bols Genever, Beefeater 24 and Hendricks and then a cocktail made with each.

The Wine and Cheese Place
7435 Forsyth Blvd
Clayton, MO 63105

Click here for reservations
or call 314-727-8788

We our proud to have nationally awarded and recognized d
rink mixologist, Ted Kilgore, to lead you through this classes. There is no doubt that Ted is "the" cocktail expert in St. Louis. 

More info about the master mixologist....
Ted Kilgore was named...
"The Beverage Network’s 10 Trendsetting Mixologists" of 2008 in the Country!
Ted Kilgore
won the Bombay Sapphire ‘Most Inspired’ mixology competition in July

"The Last Word is anchored by the continued drive and obsession of Ted Kilgore, spirits and mixology professional. In the 12+ years that Ted has been in the business of drinks, Ted has become one of the most recognized mixologists in the Midwest.
In his thirst for knowledge, Ted has studied under such industry leaders as Paul Pacult, David Wondrich, Dale DeGroff, Steve Olson, Doug Frost, and Gary Regan. In May of 2007, he attended the B.A.R. (Beverage Alcohol Resource) in Manhattan and earned the prestigious B.A.R. Ready Certification. Attending Tales of the Cocktail, Grand Marnier Mixology Summits, and research and development travel have helped keep Ted apprised of the national and international cocktail and spirits scene.
Watch for the opening of Ted Kilgore's new place - Planter's House." -- The Last Word Cocktails

Tuesday, August 13, 2013

Super fresh eggs are here

Dry Dock Farm Fresh Eggs are in stock - from 8/13/13
(in stock at Forsyth only)
* Cage Free * Free Range * Hand Gathered * 
* Antibiotic and Hormone Free * Small Flock Eggs *

Bitter Lemon with Quinine

Collins Bitter Lemon - 6 pack bottles
A blend of lemons, cane sugar and Quinine, this classic is as refreshing as an alcohol-free beverage as it is a mixer.

Try these drinks...

Bitter Bourbon Lemonade
Shake in iced cocktail shaker & strain/build
1 1/2 oz bourbon
1 oz fresh lemon juice
1/2 oz fresh lime juice
1/4 oz grenadine
1 tsp sugar
Strain into glass
Fill with ice & bitter lemon soda
Add lemon wedge

Bitter Lemon Cooler
Shake in iced cocktail shaker & strain
1 1/2 oz dry vermouth
1 oz gin
1/4 oz grenadine
1/4 oz fresh lemon juice 
Fill with ice & bitter lemon soda
Add lemon twist
Serve in a tall glass (10.0 oz)

A few new ones from Southern Tier....


Southern Tier 2X Steam....$10.99 / 6pk
Keeping in the tradition of the 19th century California brewers, we use a lager yeast to ferment 2X Steam.  Historically, this style is fermented at higher temperatures than a typical lager and that is just how were brewing our version.  The birth California Common style is rooted in the Victorian age.  We use the technocolgy of today to replicate what may have been, much like steampunks.  Of course in that way, we have to twist things up a bit.  As is with our 2x line of beers, 2xSteam is turned up a few clicks to be over 8%ABV.  An unusual take on an unusual style.  

Southern Tier Plum Noir....$7.99 / 22oz
Plums are a diverse group of species, with somewhere between 19 & 40 varieties depending upon whom you ask. We’re using what we consider to be the best to brew with. the Italian plum has beautiful dark skin & the flesh is perfect for fermentation. Plum Noir’s mild sweetness is derived no necessarily from the many malts we use. A bit of plum flavor is present as well as earthy, toasted grains, & hints of caramel with mild coffee overtones.

Morgan Street Oktoberfest in CANS

Just arrived at Forsyth

Morgan Street Oktoberfest....$8.99 / 6pk CANS
Oktoberfest/Marzen – This classic German lager is noted for its smooth, clean, and rather rich malt character. The maltiness is often described as soft and complex. There is a light to moderate toasted malt aroma that is brought out by its Initial malty sweetness, but the beer has a moderately dry finish.

Yahara Bay Distillery

Available to order online

Yahara Bay is a family owned and operated Madison-based distillery that searches the State of Wisconsin to find the best grains, fruits and herbs cultivated by local growers to make their premium spirits. All of their products are hand-crafted in small batches creating a world-class taste with local roots.

In stock at New Ballas and Forsyth
Yahara Bay V Bourbon Whiskey...$29.99
Introducing V, Yahara Bay's new 2012 Whiskey Bourbon. Already a 2012 gold medal winner at the MicroLiquor Awards, V is aged 3 years and is artisanally crafted in small batch/single barrels. "Revealing anything more would ruin the FINISH.

In stock now
Yahara Bay Kirschwasser...$19.99 / 375ml
From the German word for “cherry water” Yahara Bay Kirschwasser is a highly refined unsweetened cherry brandy made from 100% Montmorency tart cherries grown in Door County Wisconsin.

Monday, August 12, 2013

Zombie Apocalypse Vodka

Zombie Apocalypse Vodka....$22.99
Don’t be fooled by the name or the persistent rumor that our vodka is distilled by the graveyard shift in a cemetery, at night, under the full moon. Zombie Apocalypse Vodka® is a smooth drinking, ultra premium wheat Vodka that will satisfy even the most discerning spirits aficionado.

We start with white wheat; a strain legendary for producing the smoothest, softest vodkas.

The wheat is field-sprouted which induces a natural malting of the grain, beginning the process of converting the wheat’s starch into sugar. Wheat has a 60% extractable sugar content, making yeast very happy and busy in the mash tanks as they feast their way into transforming all that sweet sugar into alcohol; a task for which they give their little lives and for which we salute them with true gratitude and deep appreciation.

Through the distillation process the mash is heated and cooled; driving the alcohol into vapor and condensing it, over and over again, into purer and purer spirit. The purest of this then undergoes further cooling and filtering processes before blending it with the purest Adirondacks water to produce Zombie Apocalypse Vodka®, one of the smoothest, most civilized vodkas on the market.