Stone Citrusy Wit

CLEVERLY TWISTED WITH TANGERINE & KAFFIR LIME LEAF
Stone Citrusy Wit...$9.99 / 6 pack
When it comes to our beers and the ingredients we use, we give a wit. So rather than spinning just the same fruit wheel of the classic orange peel, we punched up our wit with the dynamic duo of tangerine and kaffir lime leaf. The fruit-forward aromatics and flavors are perfectly balanced, so you don’t have to bother adding a slice (or leaf) to the rim of your glass. Even with this lack of unnecessary garnish, you won’t find an absence of intense fruit. In fact, each dryly refreshing, citrusy sip of this coriander-spiced, tangerine-infused, Mandarina Bavaria-hopped creation will satisfy even the most hardcore fan.

New Ballast Point

Great hot weather beers are back in stock

Ballast Point Watermelon Dorado Double IPA....$13.99 / 6pk

10% ABV
Our Watermelon Dorado Double IPA is not one to back down from big flavors. Mash, kettle, and dry hopping blend to create a huge hop profile that is balanced with a blast of watermelon. The result is a refreshing brew that is all summer and no seeds.

Plus a few CANS

Ballast Point Even Keel Session IPA....$10.99/ 6pk CANS
Ballast Point Even Keel Mango Session IPA....$10.99 / 6pk CANS
Our Mango Even Keel is the ideal beer for easy drinking. This hoppy, session ale gets a flavor boost from mango, which perfectly plays off the citrusy hop bouquet. With fruit, hops, and a low ABV, this beer truly is on another level


Ballast Point Pineapple Sculpin....$13.99 / 6pk CANS
Our Pineapple Sculpin IPA came from one of many small-batch cask experiments to enhance the flavor of our signature IPA. With so many tropical hop notes in Sculpin, how could we not try adding some sweet, juicy pineapple? The combination of fruity flavors and hop intensity definitely packs a punch.

Balllast Point Grapefruit IPA...$13.99 / 6pk CANS
Our award-winning IPA, with a citrus twist.
Our Grapefruit Sculpin is the latest take on our signature IPA. Some may say there are few ways to improve Sculpin’s unique flavor, but the tart freshness of grapefruit perfectly complements our IPA’s citrusy hop character. Grapefruit’s a winter fruit, but this easy-drinking ale tastes like summer.

New Ballast Point with Apricot and Honey

LIMITED RELEASE

Ballast Point Barmy....$15.99

Golden Ale with Apricot and Honey

Our Barmy is a strong golden ale that lives up to its name…in a way. Some know “barmy” as slang for crazy or wacky. But historically it’s referred to the froth coming from fermenting fruit or beer, a definition that suits this brew made with apricots and orange blossom honey. With a tart fruitiness and a sweet, but not too sugary, finish, the only thing crazy about this Barmy is the amount of flavor.

The Wine and Cheese Place Awards

Thank you so much again!!!!

Here are just a few of our recent awards.

• 2016 Sauce Magazine - Favorite Wine Shop - Just announced
• 2016 Ladue News Platinum List - Best Wine Store
• 2016 Ladue News Platinum List - Cheese Selection
• 2016 Rate Beer - Best Beer Store in Missouri
• 2015 Sauce Magazine - Favorite Wine Shop
• 2015 Ladue News Platinum List - Best Wine Store
• 2015 Rate Beer - Best Beer Store in Missouri
• 2014 Sauce Magazine Readers’ Choice Favorite Wine Shop
• 2014 Feast Magazine People's Choice Specialty Wine, Beer and Spirits Shop
• 2014 Rate Beer - Best Beer Store in Missouri
• 2013 Sauce Magazine Reader's Choice Favorite Place to buy Cheese
• 2012 Ladue News Platinum List - Best Place to Buy Wine
• 2012 Sauce Magazine Readers’ Choice Favorite Wine Shop
• 2011 Sauce Magazine Readers’ Choice Favorite Place to Buy Cheese
• 2011 Sauce Magazine Readers’ Choice Favorite Wine Shop
• 2011 Sauce Magazine Readers’ Choice Favorite Liquor Store
• 2010 Sauce Magazine Readers’ Choice Favorite Wine Shop
• 2010 Sauce Magazine Readers’ Choice Favorite Place to Buy Cheese
• 2010 Sauce Magazine Readers’ Choice Favorite Specialty Food Shop
• 2010 Ladue News Platinum List “Best Place to Buy Wine”
• 2010 Riverfront Times Readers’ Choice St. Louis' Best Cheese Counter
• 2010 Riverfront Times Readers’ Choice St. Louis' Best Liquor Store
• 2009 Riverfront Times Readers’ Choice Best Liquor Store
• 2009 Riverfront Times Readers’ Choice Best Cheese Selection
• 2009 Sauce Magazine Readers’ Choice Favorite Cheese Shop
• 2009 Sauce Magazine Readers’ Choice Favorite Wine Shop
• 2008 Sauce Magazine Readers’ Choice Favorite Liquor Store
• 2008 Sauce Magazine Readers’ Choice Favorite Wine Shop
• 2008 Sauce Magazine Readers’ Choice Favorite Place to Buy Cheese
• 2008 Ladue News Best Cheese Selection
• 2008 Ladue News Platinum List Award Winner
• One of America's Top Wine Shops - Food and Wine Magazine

Leaky Roof The Boomer Mead

Leaky Roof The Boomer Mead....$10.99 / 750ml
For the next addition to our Railroad Royalty line, we would like to introduce The Boomer. Building on the Caller, we bring the addition of blackberries to the already rich background of honey for a taste of the tramp's table, where a hat full of blackberries becomes a banquet fit for royalty.

Wild Onion Brewing Radio Free Pils

Wild Onion Brewing Radio Free Pils...$9.99 / 6pk cans

New Pilsner from Wild Onion.

New Blueberry Ephemere

Unibroue Ephemere Blueberry...$6.99 / 750ml

ABV 5.5%
Fermentation Top
Style: White ale brewed with fruit

Color: Reddish with purple hues
Clarity: Slightly cloudy
Head: Pink and creamy

Bubbles: Medium
Nose: Wild berry aromas, citrus notes
Flavor: Vivid blueberry flavor with a complementary acidity

New Missouri Ciders

St. James McIntyre Blackberry Apple Cider...$9.99 / 6 pack
Hints of jam on the nose combine with aromas of fresh apples. Clear, sparkling berry blush in color. The fresh-picked blackberry flavor with a note of crisp apple comes from pure fruit. Finish is clean and sweet.

St. James McIntyre Strawberry Apple Cider...$9.99 / 6 pack
Ripe berry on the nose mixes with fresh apple notes. Clear, sparkling golden in color. The fresh-picked strawberry and crisp apple flavor comes from pure fruit. Finish is clean and sweet.

Low 'n' Easy lager

New!

Humboldt Brewing Low 'n' Easy lager....$9.99 / 6pk

Session lager

Logboat Brewing Co. Flybye Farmhouse Ale

Logboat Brewing Co. Flybye Farmhouse Ale...$5.99 / 22 oz
Rick is frickin' rippin' at warp speed through space and time, firing up to find some peace of mind. To find him, you'll have to step inside the observatory. Breathe it in before it's gone.

Bourbon aged in Mercury Head Barrels

Straight Edge Bourbon Whiskey...$46.99 / 750ml

The Spirit: An exceptionally distinctive bourbon with remarkable depth, complexity and length, procured by Dave Phinney.

A rare and special spirit, Straight Edge is a blend of 5, 7 and 8 year old Bourbon from Kentucky and Tennessee. The mash bill is approximately 70% corn with a balance of rye and wheat. The Bourbon was finished at our facility in the Napa Valley where it was aged in Mercury Head barrels (Dave’s high end Cabernet Sauvignon). The barrels imparted toasty vanilla and dried fruit notes while also allowing the Bourbon to soften and mellow. The spirit was aged at 124 proof and then titrated to its bottle strength of 84 proof. The water used was from Dave’s ranch that is high in the hills of Alexander Valley at over 2000 feet elevation. This property is rugged, remote and more importantly, the home to three aquifers that pump out pristine, crystal clear, idyllic water. The Bourbon was bottled at our facility in Napa Valley and released to the market in late 2014 with a mere 1800 6-packs.

The Profile
Aromatically intriguing with brown sugar, maple, caramelized oak, exotic spices, orange peel and campfire. The palate is velvety smooth, rich and packed with flavors of brown spice, honey and intense caramel. The complexity is apparent and the finish is persistent, long lasting and focused.

New Wittekerke WILD

Wittekerke Wild...$10.99 / 4pk 16oz cans
ABV:  5.00%
COLOR:  Very light with a fine white head
TASTE:  Crisp Wit beer with a sour finish.
STYLE: Wit
BREWERY:
Wittekerke Wild
A beer to blow your mind and refresh your soul.
Harvest.......The wild idea to use the microflora derived from the Petrus Oak foeders into another beer has never seen before. Through a new technique at Brewery De Brabandere they are able to harvest those wild yeasts and bacteria that live on the inside of the oak foeders .
Unleash.......By unleashing the microflora into Wittekerke, their sessional wit beer, a unique refreshment is created. A wild idea in first fermentation.
The refinement and refreshment of Wittekerke Wit united with the harvested and unleashed wild yeast and bacteria, results in a unique balance of wit beer and sour aromas. This ultra-flavoured and refreshing session beer is easily accessible for everyone … and demands for more than one!
Wittekerke Wild, The Ultimate Sour Refreshment!

Ornellaia

1 bottle in each 6 bottle case has an artist label

2013 Bolgheri Superiore Ornellaia...$186.99

The 2013 Bolgheri Superiore Ornellaia is an integrated and seamless blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Alex Heinz tells me that 2013 was a difficult vintage especially towards the early part of the growing season. It balanced out during the summer and allowed for steady ripening of fruit before the harvest. But 2013 was not as hot as 2011 and 2012 overall, and this edition of Ornellaia is beautifully tonic and shapely as a result. The bouquet is very developed in terms of aromas this year with beautiful notes of dark fruit, tobacco and spice. Those perfumes are just gorgeous. The mouthfeel is similarly intense with tannins that are still young, but are already silky and linear in nature. This vintage promises a long aging future.

Rated 96/100 The Wine Advocate

Ornellaia 2013 “L’Eleganza”
The Japanese artist Yutaka Sone has been chosen to interpret the character L’Eleganza (The Elegance) of the Ornellaia 2013 vintage. As part of the 8th Edition of Ornellaia Vendemmia d’Artista he has created a work of art to be installed at the Estate one bottle in each case of 6x750ml).

Artist Yutaka Sone
Born in 1965 in Shizouka, Japan, Yutaka Sone studied fine art and architecture at the Tokyo Geijutsu University. Now based in Los Angeles, Yutaka is a well-known artist for even those who take even a tangential interest in the world of art. A painter, sculptor and one of the best representations the word “artist” connotes. A man whose passion and rich intensity exudes to the point where it’s not only visible in the detail and philosophy behind his work, but simply from standing next to him.
He has had solo exhibitions at Kunsthalle Bern, Switzerland; Aspen Art Museum, Colorado; The Renaissance Society at the University of Chicago (all 2006); Museum of Contemporary Art, Los Angeles (2003); and the Toyota Municipal Museum of Art, Toyota, Japan (2002). The artist representated Japan, along with Motohiko Odani, at the 50° Venice Biennale in 2003. He lives and works in Los Angeles.

Inspiration
“When I began this project, and as I have worked with marble all my life, I knew exactly where I needed to go to interpret L’Eleganza of Ornellaia 2013 vintage. I decided to visit the marble quarries of Carrara where Michelangelo used to take the stone for his celebrated sculptures. My two dear friends, Luc Tuymans & Rirkrit Tiravanija accompanied me on this special journey and together we enjoyed a picnic in this magical place, high in the mountains, surrounded by the pure white marble cliffs facing out to the sea and beyond. For me this place epitomises the sublime elegance of nature and it inspired me as we shared food, great wine, conversation and our close friendship. As you see from the labels I have created, I wanted to interpret the values of sharing, of friendship and the extraordinary uniqueness of this experience”.
Yutaka Sone

WRC - whiskey releases

Watch for Whiskey Reward Club Emails in the next few days for these limited releases

Emails sent on on these today, thanks very much.   People have 7 days to pick up.  Some extras might end up on the shelf at some point in the next few weeks (without warning)

• Bookers Limited Edition Rye
• Compass Box Enlightenment Scotch
• Compass Box Circus
• 1792 Full Proof Bourbon Whiskey

Saugatuck Mandarina IPA

Saugatuck Brewing Mandarina IPA....$9.49 / 6pk

An Imperial IPA with a great malty backbone and a huge hop flavor. Bright copper color and a medium to heavy mouth feel pair with a nice thick head. Hop aromas of sweet fruit with a tropical citrusy twist to it.
ABV:
8.0%

WhistlePig Rye 10 Year Old

WhistlePig 10 Year Rye 100 Proof...$69.99
WhistlePig produces a 100-proof, straight rye whiskey, aged for at least ten years through a unique double-barrel process.

WhistlePig was released in the summer of 2010 to great critical acclaim, earning 96 points from Wine Enthusiast, their highest rating ever for a rye whiskey, a “highest recommendation” from Spirits Journal, as well as accolades from The Wall Street Journal, GQ, Forbes, Maxim, Imbibe Magazine, and many others. As Master Distiller Dave Pickerell notes, these extraordinary honors both “humble and set a high bar” for the company.

WhistlePig embodies the perfect combination of proof, purity, and age — hitting “the sweet spot” in all three categories. In short: more rye, all the proof, and the perfect age. All in. Full stop.

"Real" Soy Sauce

We have been out for awhile, just arrived!

Fantastic artisanal Soy Sauce

Kishibori Shoyu Soy Sauce...$16.99 / 12oz
"The best stuff we’ve found is Kishibori Shoyu. "Commodity" soy sauce tastes like salt and not much else – but this soy sauce tastes like something you wouldn’t mind eating all on its own. When you pour it onto a spoon you can see that it has a much higher viscosity than the commercial stuff, along with a beautiful amber hue. The scent is floral with a nice bit of earthy porcini funk. Kishibori Shoyu is rich and brothy on the palate, with a saltiness that supports rather than overwhelms its many layers of flavor. It has a meatiness (read: umami) that’s reminiscent of the crust on a well-seared steak.

Kishibori Shoyu is produced by the Takesan Company which was founded by Yoshiji Takebe in at the turn of the 19th century. He chose the small island of Shodoshima for his shoyu company not only because of the ideal temperate climate for fermentation, but also for the regions long history of sea salt production. Today other Shoyu producers have followed suit, and Shodoshima Island has become Japan’s third largest Shoyu producing region.

The Takesan Company still makes their shoyu artisanally, using only the highest quality whole soybeans, toasted wheat, and artisanal sea salt from the surrounding Seto Inland Sea. The production of Kishibori Shoyu is similar to that of the legendary Balsamic vinegar, in that the Takesan Company uses American white oak barrels (some of which from when Yoshiji first started the company!) to age their shoyu. After the three ingredients go through the “mashing” phase, they are allowed to slowly ferment in the oak barrels for a year. The slow fermentation process creates organic acids that heighten the flavor of the soy sauce, and eliminate the need for the artificial preservatives and alcohols found in the commercial stuff. After a year of aging in the oak barrels, Kishibori shoyu is filtered, pasteurized, and bottled.

Because this soy sauce is so special, it should be treated a little bit differently. We’d recommend using it to finish a dish, or as a great dipping sauce with fresh chives and a bit of extra virgin sesame oil. It would take the super simple dinner of rice with a fried egg on top to the next level. While we recognize that the refrigerators of cooks are often overstocked with the condiments of the world – this is another one you shouldn’t have to live without." - importer

Interesting reading about the difference in "real" and "chemical" produced Soy Sauce

Finding Healthy Soy Sauce: The Good, Bad, and Very Ugly

By Kaayla T. Daniel PhD, The Naughty Nutritionist

Soy sauce, also commonly known as shoyu, is the best known flavor enhancer in Asian cooking. Made the old-fashioned way — through a careful fermentation process that can take as long as 18 months — it’s a healthy and nourishing product.

The best quality, truly healthy soy sauce is not only fermented in a traditional manner but also unpasteurized to retain beneficial enzymes and nutritional cofactors.

The most common soy sauces sold in supermarkets and served at the majority of restaurants are made in two days or less. Here’s how they do it -- click to read the full article.

A cult wine from the Languedoc

A cult wine from the Languedoc.  

We have not seen it in the store for years.

2012 Domaine de la Grange des Peres...$117.99

40% Syrah 40% Mourvèdre 10% Cabernet Sauvignon 10% Counoise

Less than 3000 cases made

Attaining cult wine status is not an easy feat, and certainly not when the odds are stacked against you. Laurent Vaillé has achieved what others thought impossible. Having spent his early career training under such masters as Jean-François Coche-Dury (Meursault), Gérard Chave (Hermitage), and Eloi Durrbach (Domaine Trévallon, Provence), he settled in the l’Hérault of the Languedoc and purchased his own land in 1989, near Aniane. In this area of the region, where the limestone is hard and abundant and the soil poor, no one thought he would ever have any success planting a vineyard on his plot of choice. Though it took dynamite and bulldozing to clear twice the amount of limestone, boulders, and glacial scree that is found in neighboring vineyards, he found a great terroir for his grapes. He did not have to look far to find ideal bud wood, either. He sourced his Syrah, Marsanne, and Roussane cuttings from Gérard Chave and his Cabernet from Domaine Trévallon. Laurent’s South-facing vines get very low yields, normally from twenty to twenty-five hectoliters per hectare. All are pruned in the gobelet style. The simultaneous restraint and power of his wines makes them ideal for aging. As for the skeptics, they are currently eating their words. His area of the Languedoc has since become known to produce some of the greatest wines in the region, with the new appellation of Terrasses du Larzac, of which he is technically part, reaping attention and praise. In his words, “Nature gave us a partition of land. It is up to us to interpret it.”

Woodwork Chardonnay bargain

2013 Woodwork Chardonnay Central Coast...$6.99

Was $14.99

Lowest price online is one place at $7.99 and everyone else at $9.99 or higher

Oak influence delivers flavors of caramel and butterscotch.  Striking balance of rich tropical fruit and fragrant oak spices.  Notes of juicy peach, crisp fuji apple and pear

WRC - limited Whiskey releases

Watch for Whiskey Reward Club Emails in the next few days for these limited releases

Emails sent on on these today, thanks very much.

• Bookers Limited Edition Rye
• Compass Box Enlightenment Scotch
• Compass Box Circus
• 1792 Full Proof Bourbon Whiskey

Rex Hill Jacob Hart Pinot Noir

Rated 92/100 for the 2011 Vintage by The Wine Advocate

Rated 94/100 for the 2012 Vintage by The Wine Advocate

2013 not rated yet

2013 Rex Hill Jacob Hart Estate Pinot Noir...$54.99

The color of the 2013 REX HILL Jacob-Hart Estate Vineyard Pinot Noir is dark, saturated purple from center to rim offering primary aromas of dark cherries, black currants, huckleberries, cassis, rose petals and lavender. As the wine opens, more earthy aromas emerge of cinnamon, roasted black raspberries, wet stones, toasty oak and tobacco. The wine is structured on the palate with bright acidity and modest, ripe tannins, mirroring the aromatics with concentrated flavors of spice, blue and black fruits and minerals. True to form, this wine shows the balance and complexity of the Jacob-Hart Estate Vineyard as well as the ripe and concentrated nature of the 2013 vintage. The wine finishes with tremendous length confirming that this is a wine for the cellar that will age and become more complex over the next 15-20 years.

Beaux Freres - Robert Parker's Winery

2014 Beaux Freres Pinot Noir Willamette Valley..$57.99
Our Willamette Valley cuvée features fruit grown on select vineyard sites in the Northern Willamette Valley. The sites are farmed sustainably and managed to very low yields. We age the wine in the same French oak barrels used in our estate bottling, however the percentage of new oak is intentionally lower. This wine is not fined or filtered. This wine consists of fruit from the following vineyards: Gran Moraine 34%, Zena Crown 21%, Willakia 20%, Upper Terrace 10%, Roserock 6%, Hyland 3%, Saikkonen 3%.

2013 Beaux Freres Pinot Noir Zena Crown...$71.99
Supple, velvety and generous, layering blackberry, plum, licorice, pepper and floral flavors into an open-textured finish that lets the flavors keep singing harmoniously. Best from 2017 through 2023. 213 cases made.
Rated 92/100 Wine Spectator

2013 Beaux Freres Pinot Noir The Upper Terrace...$85.99
Intensely and seductively aromatic, billowing purple plum, blueberry, blackberry and espresso notes that resolve on the velvety palate. The tension between the fruity and savory character persists into the long and vivid finish. Drink now through 2023. 366 cases made.
Rated 96/100 Wine Spectator

Great Sancerre closeout

Great Sancerre Closeout!
2012 Domaine Vincent Delaporte Sancerre...$14.98

Lowest price on Wine Searcher $24.62!
89pts Wine Enthusiast
A totally fresh and herbaceous wine, this is very crisp and citrusy.
It does have some weight as well, a ripe character that comes from apple juice and pear flavors.
The wine is great to drink now but could age.

Our Price $14.98!

Odell Brewing Drumroll APA

Odell Brewing Drumroll APA...$17.99 / 12 pack cans

Drumroll is an unfiltered American Pale Ale. A bold, juicy, citrus-inspired and tropically hop forward APA that looks and tastes like pineapple, orange, mango, and grapefruit. The complex fruit character is the result of the careful combination of our favorite current crop year hops with no fruit or juice addition necessary.

New Belgium Tart Lychee

New Belgium Lips of Faith Tart Lychee...$11.99 / 22oz

According to Lauren, the imaginator of this pucker-pleasing ale, Lychee fruit is so insanely sweet and flavorful you almost can’t stand it alone. Sour to the rescue! Tart Lychee is brewed with exotic lychee fruit and cinnamon, and then blended with sour Felix from our wood cellar for a citrusy, tropical sip that attacks with an invigorating tart bite. Explore the tropics, but brace for the wild.

Stone Go To IPA 16oz CANS - 6 pack

Great deal for a 6 pack of 16oz cans
Stone Brewing to To IPA....$9.99 / 6pk 16oz CANS
Since Day One, we've been abundantly forthright and fully transparent about our lust for hops. It's led us to craft many an IPA, most of them imperial—some intense for their time and all timeless in their intensity. For Stone Go To IPA, we embrace our hop obsession in a new way, funneling an abundance of lupulin-borne bitterness into a session IPA that delivers all the fruity, piney character of a much bigger IPA. To accomplish this, we employ hop bursting, a technique wherein an irrational amount of hops is added during the final phase of the brewing process to bring out extreme flavors and aromas while also imparting a burst of desirably pleasant bitterness. The result is an alpha-acid-rich beer that fans can enjoy more of without missing out on the assertive hop character you, like us, crave. So, sit back and go two with your new everyday go-to IPA and bask along with us in the glory of the almighty hop.

Stone RuinTen IPA

Stone RuinTen IPA...$7.49 / 22oz
IBUs 110 ABV 10.8% 
We first released this decidedly indelicate beer in 2012, as Stone Ruination Tenth Anniversary IPA, to celebrate the 10th anniversary of our belovedly bitter Stone Ruination IPA. Stone RuinTen IPA uses the same recklessly hoppy recipe as the 2012 release; only the name has changed, as we plan to unleash this belligerently delicious hop monster upon the public annually from now on. We packed a whopping five pounds of hops into each barrel, and cranked up the ABV to stand up to the hop onslaught. The results are glorious, and we know you'll rejoice in tasting this audacious gem of hoppy splendor once again. You're welcome.
We brewed this beer using the same ingredients as in our classic Stone Ruination IPA, but bumped up the malt to achieve its elevated 10.8% abv. And of course we jacked up the hops as well–not just in the boil, but we doubled the dry-hop amount, using a 50/50 blend of Centennial and Citra. The combination is, dare I say, magic.