Victoria beer, touted as "Mexico's best-kept secret," makes it debut in central Illinois this week, a year after its first stateside release in Chicago. While Victoria hasn't yet cracked the beer aficionado market, it's immensely popular with immigrants from Mexico, where the beer's been sold since 1865. Described as "a Vienna-style lager beer that combines a unique copper color with a perfectly balanced taste and a smooth, crisp finish," Victoria was available only on the black market until last year.
In Illinois's ever-expanding beer scene, this newest kid on the block is actually an old-timer hoping to become as familiar as Corona or Dos Equis. Victoria is a brand that resonates in the Hispanic community primarily because of its long history in Mexico where it's been one of the most popular beers in for decades.
Shortly after the American Civil War, the Victoria brand launched its brewery in Mexico about 165 years ago - much older than Corona or Dos Equis. Cesar Martinez, Victoria beer brewmaster, says part of the reason ex-pats will be clamoring for it is due to the beer's exceptional malt and its balance.
"In Mexico it's a very important beer, because it's very traditional and historic because this is the oldest beer brand in Mexico," said Martinez.
If you've been awaiting the arrival of Stone Brewing to Central Illinois, then why wait in line on the day it's released. Build the anticipation and share the excitement by participating in the Stone Pre-Buy program at Sun Singer.
How does it work?
Download the pre-buy sheet here or pick one up at the front register at Sun Singer, place your order and make your payment with the cashier and then relax, knowing that your beer will be held for you and a Sun Singer staff member will contact you upon arrival. Of course, as an alternative, but no where near the fun, just swing on by on April 6th and see if there's anything left after the stampede!
Stone Brewing in Central Illinois!
Over a year ago, Stone kicked off distribution in Illinois with "Stone Beer Week in Chicago". Now a year later, California's Stone Brewing Co. has signed a deal with Illinois wholesaler Marketplace Selections that, starting April 2011, will bring the craft brewery's beers to Champaign/Urbana and other parts of central Illinois. Regional brewery representative Aaron Tyrell is expected to be at various local bars and retail shops April 6-7 for official rollout events.
BeerAdvocate's "All-Time Top Brewery on Planet Earth", Stone Brewing has been available in the 8 counties in and around Chicago since April of last year. Stone Brewing invaded Chicago just before the city hosted American Craft Beer Week with "Stone Beer Week-Chicago" held April 1st - 8th, 2010 featuring a slew of events at Chicago bars worthy of Stone beers. Stone CEO Greg Koch and Brewmaster & President Steve Wagner were on hand to meet fledgling Stone fans and share some rarities from the darkest depths of their archives.
Now it is central Illinois’ time to celebrate the arrival of Stone Brewing's nine year-round beers -- Stone Pale Ale, Stone Smoked Porter, Stone IPA, Arrogant Bastard Ale, Oaked Arrogant Bastard Ale, Stone Cali-Belgique IPA, Stone Sublimely Self-Righteous Ale, Stone Ruination IPA and Stone Levitation Ale -- will be headed this way the first week of April. In the future, Central Illinois can also look out for future special releases like Double Bastard Ale and Stone Old Guardian Barley Wine, as well as Stone Imperial Russian Stout and its "Odd Beers for Odd Years" counterpart, which was brewed with a Belgian yeast strain and star anise.
With the addition of Illinois, Stone beers will be available in 35 states and 4 countries.Stone is working hard to meet the ever-increasing demand for its beers in new states and territories. Stone recently purchased a $6.2 million, 57,509 sq. ft. building to allow for further expansion of brewing and distribution operations. The building, which was officially opened on Friday, February 19th 2010, features 23,400 sq. ft. of cold storage, nearly tripling Stone's capacity to store beer.
Take advantage of the Sun Singer Stone Pre-Buy click here.
Here's a trio of new items you'll find starting this week in the Sun Singer Gourmet Deli.
First, from Daelia's Food Company where they're passionate about complementing, never overwhelming the many wonderful flavors of cheese. Whether it's from a local dairy farmer or a family-owned producer in the European countryside, Daelia's want to ensure that every taste of cheese is enhanced with our toasted, flavor-filled biscuits.
Prepared in small batches close to home, their biscuits are made with all natural ingredients. Almonds, figs and raisins from California growers. Choice flour from the Midwest. These essential flavors combined with a golden-crisped texture to create an experience like no other.
Our biscuits pair well with many different cheeses so don't be afraid to pair with your favorite cheese. We do have some favorite pairings for each biscuit.
Almond with Raisins pairs very well with creamy goat cheeses, aged cheddars, aged sheepsmilk cheeses and blue cheeses. Lateley we have enjoyed it with Capriole O'Banon,
that lucious aged goat cheese in bourbon soaked chestnut leaves.
Hazelnut with Figs pairs best with salty blue cheeses such as Blue D'Auvergne, Stilton, Mountain Gorgonzola, Bayley Hazen Blue, Point Reyes Blue and Cashel Blue.
Les Trois Petits Cochons, maker of award-winning pâté and charcuterie, started in 1975 as a small charcuterie in the heart of New York. They offer a complete line of all-natural pates, terrines, mousses, cornichons, petits-toasts, mustards, saucisson, and other French specialties. Their products are all-natural, crafted with high-quality ingredients and made in small, handmade batches.
Spicy Paprika Rich Spanish-style Chorizo
This traditional Spanish style cured sausage, handmade in the USA from a time honored European recipe, provides an intense flavor with just enough heat for a pleasing finish.
Passover, an eight-day springtime festival, commemorates the Exodus of the Jewish people from Egyptian bondage. Based on the injunction against eating or possessing leavened bread for eight days, Passover involves a unique set of kosher laws. Kosher consumers are most careful about what they eat on Passover. In fact, people who do not observe kosher year-round do so on Passover. According to some accounts, 40% of the kosher market revolves around the Passover holiday.
Passover’s restrictions guard against eating food products containing any edible fermented grain products known as chometz. Included in this category are wheat, barley, oats, spelt or rye which have been leavened due to contact with water. People of the Jewish faith are expected not to derive any pleasure or benefit whatsoever from chometz. Furthermore, they may not own chometz or have chometz in his possession.
Ensuring that foods are kosher for Passover is even more difficult than during the rest of the year because many of the ingredients that are routinely used and produced under kosher supervision are not kosher for Passover. Barley, wheat, rye, oats, and spelt are permitted only for the baking of matzoh and matzoh meal products. Flour of these grains is mixed with water and baked in less than eighteen minutes under rabbinic supervision. Furthermore, American Jews of Eastern or Western European descent avoid legumes such as soy, peanuts, and peas, as well as corn and rice.
Not only do foods require special preparation in order to be acceptable for use during Passover, but all equipment used for the production of kosher for Passover items must also be kosher for Passover. Even foods and household products which meet the strict, year-round dietary regulations, and are considered kosher, are nevertheless often unacceptable, or require special preparation for Passover use in the Jewish home in order to be kosher for Passover.
In order for a wine to be kosher, it must be created under a rabbi's immediate supervision, with only Sabbath-observant Jewish males touching the grapes from the crushing phase through the bottling. While all wines require some sort of mold (yeast) for fermentation, kosher for Passover wine must be made from a mold that has not been grown on bread (such as sugar or fruit) and must exclude several common preservatives, like potassium sorbate. Sometimes the label will say "mevushal" or "non mevushal." Mevushal means the wine has been flash-pasteurized to 175 degrees Fahrenheit (79.44 C) and may be opened and served by a non-observant person.
If you haven't heard of the colorful Schmaltz Brewing, the it's about time you did. Schmaltz produces both HE'BREW: The Chosen Beers and CONEY ISLAND LAGERS. Shmaltz Brewing Company is an American craft brewing company based in San Francisco, California and Brooklyn, New York. Founded as “a Jewish celebration craft beer” by proprietor Jeremy Cowan, HE'BREW Beer has incorporated quality, community, and schtick since 1996. "This is a beer to celebrate the Jewish community," says Cowan. "The product is primarily for the Jewish community, but the beer's humor is appealing to lots of people." The company's second brand, Coney Island Craft Lagers, was introduced in 2007 in partnership with Coney Island USA, a non-profit organization that runs the Coney Island Circus Sideshow and Museum in Brooklyn. Shmaltz is known for blurring beer styles and using puns, art, history, and pop culture in every aspect of their products. All HE'BREW beers are certified by Kosher Supervision of America under the strictest Orthodox standards.
HE'BREW ORIGIN
Celebrating our second decade of brewing, Shmaltz Brewing presents ORIGIN Pomegranate Ale. A renewal of our original HE'BREW Beer covenant, brewed once again after 10 years with the juice of over 10,000 luscious Pomegranates. ORIGIN is a
complex, rich and balanced Imperial Amber Ale with a truly unique character. The only Pomegranate Strong Ale in the country!
HE'BREW GENESIS
Crisp, smooth and perfectly balanced between a west coast style pale and amber ale, with a supple malt sweetness and a pronounced hop flourish.
HE'BREW MESSIAH BOLD
It's the Beer You've Been Waiting For! A deep, bold nut brown ale beautifully balanced with rich dark malts and a complex hop character converging to reveal a simply enchanting elixir.
HE'BREW VERTICAL
Vertical Jewbelation® is the latest release is Shmaltz's barrel aged series, and recently took home a Gold Medal at the World Beer Championships 2011. Vertical Jewbelation® is a very rare brew as it is a blend of all seven recipes of every past anniversary offering of Jewbelation® (8 – 14) barrel-aged in Sazerac 6-year rye whiskey barrels throughout 2010. Beverage Tasting Institute, the host of the World Beer Championships, states, "Vertical Jewbelation® is a delicious beer to savor." 10.5%ABV
Candles Won't Be The Only Thing
Getting Lit This Season!
We all know that winter is over, but it doesn't mean we have to stop enjoying those rich and spicy seasonal brews that got us through those cold, dark months. While there's still a chill in the air, you can take advantage of our season end sale.
Can you resist names like:
Sogaard Julesbuk, Denmark
Oppigard Winter Ale, Sweden
Kerstmutske Christmas Nightcap, Belgium
Xmas Zinnebar, Belgium
Dieu du Ciel Winterkoninkske, Belgium
and many more...
A variety of formats are available from 11 ounce to full 750ml bottles. Many of these bottles will lay in well and improve with age. Let winter's loss be everyone's gain, especially if your a beer drinker. Drop by soon for the best selection.
CAPITAL BLONDE DOPPELBOCK
Deep reddish amber color. Dense aromas of fruity caramel, spicy honey, and golden raisin bread. A rich, powerful, yet effortless entry leads to a satiny medium-full body of enveloping layers of caramel, toasted grains and breads, marmalade, and delicate spices. Finishes with an extremely long and raw honey, dried apricot, and mild, earthy hop flourish. This beer clocks in at 7.8 percent alcohol, although you could never tell by the taste - Remarkably flavorful and insanely drinkable.Treat this malt monster with respect!
PYRAMID OUTBURST IMPERIAL IPA
With big beer taste and massive hop flavor, Outburst lights spring's fuse. Dry-hopped for an extra rejuvenating rush, this imperial IPA causes a thirst-quenching commotion wherever it's poured. Ignite the season with a bang. 8.5% ABV
LEFT HAND STRANGER AMBER ALE
Sane or senseless? Harmless or harmful? Sometimes it takes awhile to get to know a stranger. Initial impressions are not always reality, so you must delve deeper. Beyond the initial floral hop aromas, malt sweetness is revealed, yet with a spicy undertone that exposes a very rye sense of humor. Take your time to get to know the Stranger. It’s strangely satisfying. 5.0%ABV
Because the styles of cheddar range all across the spectrum of mild to sharp, finding the perfect wine partner can be tricky. The variety makes the semihard cow's milk cheese wonderful to play with winewise. Based on doing just that, here's some of what we've found.
~Rich, creamy chardonnay goes especially well with mild cheddar because the cheese's mellow flavors don't clash with the oak flavors in wine.
~Pinot noir, because it's earthy and complex, but not overwhelmingly powerful, works well with most cheddars in the middle range.
~Extrasharp aged cheddars are fantastic with such dramatic southern French reds as Chateauneuf-du-Pape and Gigondas from the Rhone Valley.
~And finally, if cheddar is for dessert (rather than before a meal), serve it with reserve ruby Port. Smith & Woodhouse Lodge Reserve is packed with intense aromas of ripe red fruits, cassis, and floral hints. On the palate, full-bodied, smooth and well balanced, with a long and lingering aftertaste. It matches cheddar's intensity inch for incjh, and the textural contrast is mind-blowing.
You knew that there must have been some ulterior motive in talking cheddar and wine pairing in our last post. Well of course there is! We wanted the chance to introduce our newest Wisconsin Cheese Plate that will be featuring until the cow's come home or the weather warms up.
We suggest you create your own tasting experience by pairing several different 2 ounce wine portions from the Wine Bar with these cheddars. Remember to try the Port as a finale.
WISCONSIN CHEDDAR PLATE $13.95
APPLEWOOD SMOKED
Cow’s milk: lightly smoked white cheddar rubbed with paprika
WIDMER 4 year
Cow’s milk: smooth & firm with a rich, nutty taste.
IRISH HARP CHEDDAR
Cow’s milk: distinct two tone color, rich, creamy flavor and texture
All cheese plates are served with grapes, apples, dried fruit & baguette
There's always the dilemma about a good value wine for any occasion - something to drink with burgers and pizza or take to a party or just to have a glass while you're cooking dinner. Here's a few suggestions you'll find in the wine room at Sun Singer and all at $10.99 and under:
WHITES
YVON MAU Colombard-Chardonnay 2009
Cotes de Gascogne, France $9.99 Like drinking a little sunshine in a glass. In Gascony, Colombard is the grape used to produce the famous Cognac from Armagnac. Here it is blended with 25% Chardonnay to produce a wine with notes of citrus, fresh lime zest and a very nice mouthful of fruit with a good, clean finish. Great as an aperitif or alongside cheese.
LOS NEVADOS Chardonnay 2010
Mendoza, Argentina $8.99
Very fresh, lively and clean with a hint of tropical fruit notes with a good backbone that allows it to be paired with a myriad of dishes from creamy cheeses to fish and lighter fare.
REDS
CHATEAU HAUT-SARTHES 2007
Bergerac, France $10.99
60% Merlot, 20% Cabernet Sauvignon and 20% Cabernet Franc. This dark-colored but well-balanced and soft wine with good body and a perfect mix of fruit, fragrance, roundness and structure, like you would find in a good St. Emilion is very satisfying with a wide spectrum of earthy bistro dishes, including lamb stew with black olives, Boeuf Bourguignon, and veal stew.
PAGOS de EGUREN Tempranillo 2007
Castilla, Spain $9.99
Primary black and blue fruit aromas are complicated by hints of herbs and menthol. Light and a touch dry, with dark berry flavors picking up a refreshing bitter licorice note with air. The fruit is a bit one-dimensional, but this virtually tannin-free wine is extremely easy to drink.
LOS NEVADOS Cabernet Sauvignon 2009
Mendoza, Argentina $8.99
Very complex of spices and condiments, has notes of roasted peppers, plums and a fund of jelly accompanied by bouquet of roasted fruit, coffee and vanilla. Good entry in the mouth, round, with red fruit and cherry or strawberry with sweet and powerful tannins.
We've had the privilege of beefing up our whisk(e)y selection over the last half year, but this is the first time that we've added to our collection from our Canadian friends North of the Border. Here's two new additions for Canadian Whiskey drinkers and those considering 'crossing over':
Pendleton Blended Canadian
Pendleton Whisky is an oak barrel-aged whisky distilled in Canada using the finest
ingredients. Before bottling, Hood River Distillers in Oregon adds only the purest glacier-fed spring water from Mt. Hood (Oregon’s highest peak). Pendleton Whisky delivers an uncommonly smooth taste and a rich, complex flavor.
Pendleton Whisky was specifically created to celebrate the bold spirit of independence and hard-work ethic of the American cowboy and cowgirl. It’s borne of the rich tradition of the 100 year old Pendleton Round-Up, one of the most prestigious rodeos in the world. Each Pendleton Whisky bottle prominently features the rodeo’s famous bucking horse symbol and Let’er Buck slogan. Pendleton Whisky can be enjoyed straight, on the rocks or with your favorite mixer.
Snake River Stampede
Premium Blended Canadian
Looking at the label of Snake River Stampede Canadian Whisky, you can almost hear the thunder of the hoof beats of the stampeding horses.
The bottle and the label of Snake River Stampede Canadian 80 proof Canadian Whisky, sends you back to an earlier day in Canyon County in Nampa Idaho, where for over 90 years the men and women of America’s wild west have gathered to kick up some dust and bust some broncos. Great cowboys, like Gene Autry and Dean Oliver, three time all around rodeo champion and many other hard working no bull cowboys and cowgirls that keep the rodeo spirit alive we lift our Snake River Stampede Canadian Whisky to you “ Open the gate”.
Creamy butter and vanilla right off the nose, with some high reaching fruit notes, butterscotch, and light oak as well. In the mouth this is stone cold Canadian bliss – biscuits, graham crackers, and soft, creamy grains with some spicy rye on the finish, somewhat standard for the style, but in no way boring. Juicy and drinkable to the very end.
Time to saddle up and point your pony toward the sunset...don't forget your ipod!
Edradour is a unique, single Highland malt whisky, to be enjoyed in recognition of those small, significant moments that make up the ebb and flow of life.
While not new to the shelves at Sun Singer, Edradour fills such a particular niche in the Scotch world that it deserves renewed recognition, especially with a selection of barrel finishes being produced.
Edradour is produced in Scotland's smallest distillery - and is hand made today as it was over 150 years ago by just three men who are devoted to the time-honored methods of whisky making. Indeed equipment used at the distillery has remained unchanged since the day the distillery opened and is only just capable of producing commercial quantities. Only 12 casks of whisky are produced a week, making Edradour single malt a rare pleasure for a fortunate few.
Edradour 'Straight-from-the-Cask' 1997 Sassicaia Finish
A cask strength bottling of Edradour single malt matured in ex-Sassicaia casks. Sassicaia is a world-reknowned Italian wine made by the Incisa della Rocchetta family. This whisky spent the last 19 months of its maturation in a Sassicaia hogshead and is limited to just 464 bottles.
Edradour 'Straight-from-the-Cask' 1996 Grand Arome Rum Finish
This was distilled on the 30th January 1996 and aged in hogsheads before recasking into a rum butt (a cask that held rum, not the result of too many pies and too little exercise) on the 27th July 2006. It was bottled on the 1st May 2008 at cask strength.
Edradour 12 year Doug MacLeans Caledonian Selection
A special bottling of Edradour 12yo. Songwriter Dougie Maclean has selected this single Oloroso cask from 1997 as part of the Homecoming celebrations and named it after his most famous song, Caledonia. This is the first in what will be an ongoing series from Edradour.
This past week Chef Sherry has added a few new selections to our deli case. Who's going to be the first to sample:
Centenol Pyrénées, France: A lovely cow's milk cheese that has a natural rind and a very smooth, semi-firm paste. The nutty flavor of this cheese stands out from the first bite, and its buttery texture leaves only the subtlest aftertaste. Not as intense in flavor as other Basque cheeses, allowing for this wonderful cheese to be paired with a wide variety of wines.
Valdeon, Spain: A rich and creamy, full-flavored cow
and goat's milk blue cheese, stronger than Stilton but less intense than Cabrales. The Valdeón wheels are wrapped in Sycamore leaves which contribute to their distinctive appearance and complex flavor. Valdeón was named best blue cheese in a 2003 national competition in Spain. This cheese pairs well with wines made from the Gamay grape, such as Beaujolais, as well as Muscats. This cheese is delicious with smoked and cured meats, and simply divine melted on top of a hanger steak.
Irish Harp Cheddar, Wisconsin: Feeling Lucky?
This unique Irish Harp Cheddar is like finding a pot of gold at the end of the rainbow. Two tones on one wedge developed under the watchful eye of a certified Wisconsin Master Cheesemaker. Maple Leaf Irish Harp Cheddar has a rich, creamy flavor which becomes increasingly sharp with age. Smooth, firm and creamy texture.
Sink your teeth into these cheeses and so many more at the cheese case of Sun Singer's Gourmet Deli.
Easter hops in exceptionally late this year on Sunday, April 24th. For those of you who enjoy the traditional celebrations of Spring, Jackie has stocked us brimming over with treats for young and old to help celebrate the occasion.
From one of our favorites chocolatiers South Bend Chocolate Company our very first treat is Bunny Crunch and Easter Pretzels. Bunny Crunch Popcorn is a seriously delicious holiday treat that kids of all ages will devour with delight. This mouth-watering blend of caramel corn, chocolate and amaretto-flavored almonds will have your Easter guests grinning from ear to ear.
Religious Interlude
Did you know? Within the Catholic church, pretzels were
regarded as having religious significance for both
ingredients and shape. Pretzels made with a
simple recipe using only flour and water could be
eaten during Lent, when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter. As time passed, pretzels became associated with both Lent and Easter. Pretzels were hidden on Easter morning just as eggs are hidden today, and are particularly associated with Lent, fasting, and prayers before Easter. I'm not sure that the monks in France or Italy who supposedly first created pretzels had in mind how truly delightful this tradition could become. South Bend Chocolates share there tradition with the perfection of this confection - The perfect combination of salty and sweet, these mini pretzels covered in white and pink chocolate are sure to satisfy your snack craving.
I'm afraid that we're only getting started at this point. Additional Easter treats include:
Milk Chocolate Fudge Eggs
Made from small-batch chocolate fudge and immediately coated in a generous layer of your choice of creamy Milk Chocolate.
Milk Chocolate Caramel Eggs
Made from small-batch creamy caramel and immediately coated in a generous layer of your choice of creamy Milk Chocolate.
Bissinger's Chocolates adds to the celebration:
Foil Carrots
Perk up Easter baskets with these solid, all-natural milk chocolate carrots.
Bunny Ears
Facts show that the majority of people nibble away on the ears of a chocolate bunny first. Indulge in the best part—Bissinger's style: great tasting, solid chocolate
that is 100% all-natural.
Temptation is Hard to Overcome Long Grove Confectionary brings us:
Milk Chocolate Bunnies and Baby Bunnies
Speckled Truffle Eggs
handcrafted chocolate truffle centers enrobed in natural pink or purple speckled white chocolate.
Easter Coconut Nests
A crunchy mixture of coconut, jelly beans and rich milk chocolate or creamy white.
Best of All
Let Sun Singer create the Perfect Easter Basket filled with all this fun. But remember with Easter on the late side all these treats are disappearing fast so get yours now before they're gone. Happy Easter from all the staff at Sun Singer!
Following the recent creation by the USDA of a National Organic Program, an organic wine is now defined as "a wine made from organically grown grapes and without any added sulfites". By this unfortunate restriction, the vast majority of what you and I have been calling organic wines must now be referred to as "wines made from organic grapes" (or organically grown grapes), as they are allowed to contain up to 100 ppm of added sulfites.
While we support the effort of some winemakers to explore avenues to eliminate the use of sulfur dioxide, the truth is that wines without added sulfites are very few in number and very unstable in quality, giving the public a negative perception of what an Organic wine can be! The wine industry has therefore the dubious honor of being the only one that cannot call its product "organic" even though it is made with more than 95% of organic components. [With the higher permissible level of 100ppm SO2 present in the wine, the percentage is still 99.99% organic!].
100% Organic
For a wine to be labeled “100% Organic” and bear the USDA organic seal, it must be made from 100% organically produced ingredients (in other words, the grapes must be grown organically), have an ingredient statement on the label, and give information about who the certifying agency is. A wine in this category cannot have any added sulfites. It may have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million.
Organic
To be labeled “Organic” and bear the USDA organic seal, the wine must be made from at least 95% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. Again, a wine in this category cannot have any added sulfites, but it is allowed to have naturally occurring sulfites below100 parts per million. The nonorganic 5% must either be a nonorganically produced agricultural ingredient that is not organically available or another substance like added yeast.
Made with Organic Ingredients - Made with Organic Grapes - Organically Grown
To claim any of these statements, a wine must be made with at least 70% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. A wine in this category may not bear the USDA seal. It may contain added and naturally occurring sulfites and the total must still be under 100 parts per million. The 30% of nonorganic ingredients must be nonorganically produced agricultural ingredients that are not available in an organic form or another substance.
Some Organic Ingredients
This category is for products that have less than 70% organic ingredients. It cannot bear the USDA seal nor have information about a certifying agency or any other reference to organic content. Biodynamic Wines Biodynamic principles take the organic approach a step further by making sure that the growth of the grapes is in tune with the larger environment. Using homeopathic sprays, herbal preparations and lunar cycles, soil fertility is increased and vines are protected from pests and diseases.
Biodynamic farming techniques utilize the vineyard's natural resources to cultivate the highest quality grapes possible without the use of pesticides, fungicides, herbicides, synthetic fertilizers, growth stimulants or GMOs. A vineyard that is certified biodynamic meets and typically exceeds the standards and regulations for organic certified farming.
LIVE
LIVE, Oregon viticulture industry's Low Input Viticulture and Enology label was put in place to ensure that Oregon vineyards remain disease-free, as they have been historically, while limiting the use of chemical pesticides. LIVE wines are certified by the International Organization for Biological Control therefore allowing to be internationally certified sustainable. LIVE promotes planting of species appropriate to local conditions, reliance on beneficial insects, fungi and plants, and increased biodiversity (www.liveinc.org).
Salmon Safe
Salmon Safe is a Northwest eco-label for agricultural practices that restores watershed conditions to allow salmon to spawn and thrive. It works in partnership with LIVE to promote runoff control, planting trees near streams and utilizing integrated pest management. Vineyards are inspected by an independent contractor (often an organic certifier) to ensure compliance with both LIVE's and Salmon Safe's standards (for a list of wineries, see www.salmonsafe.org/wine/winelist.cfm).
Vegan Wines
Winemakers, both organic and conventional, are not obliged to declare on the label when they use animal by-products as fining agents to clarify wine. These include egg white (to brighten red wines), casein (a milk protein to make wine taste softer), gelatin (removes bitterness) and isinglass (derived from fish). A vegan wine, on the other hand, uses no animal products whatsoever.
SULFITES
Although one percent of the population suffers from sulfite allergies (and five percent of asthma sufferers react to sulfites) if you or your partner are allergic, low-sulfite organic wines from the U.S. may be your best choice. All wines contain some sulfites naturally, but European organic wines have added sulfites to levels of between 40 and 80 parts per million (ppm). As noted above, USDA organic regulations do not allow sulfites to be added to certified organic wines, putting American organic wine levels between 10 and 20 ppm. U.S. wines made with organic grapes must have sulfite levels of less than 100 ppm. Conventional wines, however, range from 80 to 120 ppm and higher.
With gas prices still hovering around the $4 mark, more and more customers have been asking me how to find better value in their wine selections. I thought that I
would take this opportunity to discuss some tips on finding those wines that over-deliver for their price.
Take the road less travelled, don't rely on familiar brands.
Many popular labels aren't so successful with lower-priced brand extensions. Name recognition may pay off when buying in the $30-$40 range, but I find it to be less reliable in bargain aisles.
Many smaller family owned wineries are a great place to look for value. You may not have heard of them because they don’t spend money on advertising. They tend to all believe that it is what is in the bottle that matters.
It is difficult to make everything excellent. Look for producers who specialize in a particular variety or blend of wine.
Embrace obscurity.
In much of the world, everyday wines are made with native grapes, from Gruner Veltliner to Bonarda, which require little manipulation. Invest in a solid guide to varieties (Jancis Robinson's book "How to Taste" covers it well) and practice your pronunciation.
Sometimes you don’t even have to choose an obscure grape to make a great find - just something a little atypical. The Zantho Muscat 2005 is a wonderful example of this. Most people will read see the varietal Muscat and assume that this is a sweet wine. Not so. This wine drinks more like a Sauvignon Blanc from Sancerre and has quite a tang to the finish.
Another trail off the beaten path is the type of wines known as “field blends.” These types of wines are very common in European countries, while relatively new here in the United States.
Change is constant.
Occasionally we have wines marked “Special Buy”. These wines are one-time-only offers, buyouts from wholesalers, stock that needs to be cleared and so on. Wait too long and they'll vanish. Given these shifting sands, don't dally when you find a winner. Buy more soon.
Think far afield.
The lack of California wines in the mix isn't just sommelier stubbornness. With a few exceptions (and not just the ubiquitous Mr. Charles Shaw and his “Two Buck Chuck”) the economics of making wine here rarely favor the under-$10 category. If you really want homegrown wines, remember such domestic labels as Delicato. Or mix it up: An $8 import, from Spain or South America,and a $12 domestic bottle still yield an average of 10 bucks.
Bigger can be better.
Packaging is a major cost factor for bargain wines, and you can save big by purchasing more in one package. Many bag-in-boxes cut the per-bottle cost down below $6, with the equivalent of 4 bottles in each box.
Of historical note, tea is nearly 5,000 years old and was discovered, as legend has it, in 2737 b.c. by a Chinese emperor when some tea leaves accidentally blew into a pot of boiling water. In the 1600s tea became popular throughout Europe and the American colonies. Since colonial days, tea has played a role in American culture and customs. Today American schoolchildren learn about the famous Boston Tea Party protesting the British tea tax -- one of the acts leading to the Revolutionary War. During this century, two major American contributions to the tea industry occurred. In 1904, iced tea was created at the World's Fair in St. Louis, and in 1908, Thomas Sullivan of New York developed the concept of tea in a bag.
All tea comes from the "Camellia sinensis", an evergreen shrub that may grow up to 60 feet in the wild. When cultivated for harvest the tea bushes are kept to a height of about three feet. There are over 3000 varieties of tea each with its own specific characteristics. The naming and growing of teas has many similarities to wine. Just as Bordeaux wine is named after the Bordeaux region in France, Assam is named after the Assam region in India, and Keemun is named after the Keemun region of China. Like wine, tea comes from one bush, and where the tea is grown, the climate, soil conditions, and how the tea is processed, determines the flavor characteristics of the tea.
Tea is harvested after each flush - the sprouting of the top two leaves and bud. The top two leaves and bud are hand plucked and then processed into any of the four types of tea, which are Black, Green, Oolong, and White.
Black tea is withered, fully oxidized and dried. Black tea yields a hearty, amber-colored brew. Some of the popular black teas include English Breakfast, and Darjeeling.
Green tea skips the oxidizing step. It is simply withered and then dried. It has a more delicate taste and is pale green / golden in color. Learn more about Green Tea.
Oolong tea, popular in China, is withered, partially oxidized, and dried. Oolong is a cross between black and green tea in color and taste.
White tea is the least processed. A very rare tea from China,White tea is not oxidized or rolled, but simply withered and dried by steaming.
The main chemical substances in tea are essential oils, caffeine, and polyphenols (known by many people as tannins). The essential oils give us the aroma of the tea, the caffeine stimulates the central nervous system, and the polyphenols account for the much publicized antioxidant and anti-disease properties.
Each year this “experiment” in quality changes a little. Each release is vintage dated with each bottle of Midleton™ getting its own serial number and signed by the Master Distiller to indicate guaranteed superior quality. It’s not as big and bold as its sibling Jameson brands. One thing you can count on is that it will always be elegant, impeccably balanced, and perilously drinkable. Distillery Manager Barry Crockett wouldn’t put his signature on every bottle if he didn’t think so.
Tasting Note Distilled three times by John Jameson and Son, the whiskey is carefully aged in individually chosen oak casks. Midleton Very Rare is only available in strictly limited quantities as just a small number of casks of the finest distillates are personally selected by the Master Distiller each year. It is reserved for the appreciation of only the most discerning judges of fine whiskeys.
This attractive fragrant blend is named as a tribute to great-aunt Ottilie Mathilde Henschke. Like the many remarkable women of an era when daily life was a far cry from the ease of today, she grew her own produce and raised a large family.
The 2006 vintage shaped up as another high quality year, but with only average yields in the Eden Valley and Adelaide Hills.
A blend of 55% Semillon, 25% Chardonnay and 20% Sauvignon Blanc. Green gold in color. Sweet and fragrant with delicate lifted aromas of clover blossom, lemon curd, white peach and hints of pear, clove and gooseberry. The sweet fruit palate is softand juicy with good intensity exhibiting citrus fruits, good length and a crisp finish.
DARK HORSE Buffo Brown Ale
Just like most of Dark Horse beers Buffo is on the "full body" scale pushing the envelope of what an American Brown Ale is to most people. The beer is a very deep/dark color of brown with a nice creamy tan head. The mouthfeel of the beer is very soft and is very drinkable. Flavors of malt, caramel, toffee, and a mild earthy nutty finish allow this beer to be paired with hearty food and sips of bourbon. 6.5% abv
NORTH COAST Old Stock
Like a fine port, Old Stock Ale is intended to be laid down. With an original gravity of over 1.100 and a generous hopping rate, Old Stock Ale is well-designed to round-out and mellow with age. It's brewed with classic Maris Otter malt and Fuggles and East Kent Goldings hops, all imported from England.
MIKKELLER / BREWDOG 'I Hardcore You' Imperial IPA
I Hardcore You is a 9.5% Imperial India Pale Ale, an international collaborative effort between 2 of Europe's most rock 'n roll brewers. This beer is a blend of BrewDog’s Hardcore IPA and Mikkeller’s I Beat You. After the blending, the beer was then dry hopped a further twice. Making I Hardcore You a beer which has been dry hopped four times, or maybe even six times. As far as we are aware this is the first collaboration of this type anywhere in the world. The first time a collaboration beer has been made by blending beers from the respective brewers together. This is a one off brew with a small amount available for a limited time only.
With a bold emphasis on hop bitterness, India pale ales are the ultimate beverage pairing for spicy dishes. The sharp hop presence in most India pale ales can stand up to even the most devilish of spices in Cajun, Malaysian, Japanese, Indian, and Mexican cuisine.
MIKKELLER '10' American IPA
You might have seen Mikkeller’s single hop series – 10 beers with the same IPA base, each individually hopped with a special hop. Here's the list: Amarillo, Centennial, Cascade, Chinook, Warrior, Nugget, Simcoe, Tomahawk, East Kent, and Nelson Sauvin. '10' is a an IPA with all 10 of those special hops in
1 bottle. Same IPA base as before, same abv 6.9%. It’s full of citrus, tropical flavors and light malts.
EPIC Pale Ale
You can only drink so many beers in a lifetime, so you better make each one count. That's where Epic can help. They're obsessed with creating big hop-fuelled beers. This takes a shed-load of skill. It also takes a shed-load of hops. Many brewers would call that 'insane'. They call it flavor. Showcasing fresh cascade hops in all its glory! Biting, aromatic citrisy, piney hoppiness on the nose and palate, right through to the finish. A well crafted brew.
BUFFALO BILL'S Orange Blossom
Orange Blossom Cream is a seasonal beer in the fastest growing category in the craft segment. Pour it into a glass and enjoy the fragrance of freshly peeled orange.Orange Blossom is brewed with sweet orange peel, orange blossom extract and honey. Even people who don't like beer swear by Orange Blossom.
GOOSE ISLAND Pepe Nero Belgian Farmhouse Style
With an aroma of roasted chestnuts and a mysteriously dark, mahogany hue, Pepe Nero is a farmhouse ale brewed with black peppercorns. His roasty sweetness melds into a lingering, earthy, black pepper finish that is ideal for pairing with grilled meats and roasted vegetables. Malt: Pilsner, Rye, Crystal Rye, Black Malt
Hops: Pilgrim, Saaz 6% ABV
We've had many requests for Jordan Cabernet and for a limited time we can offer this special pricing on the 2006 vintage. Here's some details:
JORDAN Cabernet Sauvignon 2006,
Alexander Valley - Sonoma Valley, California
A blend of 75% Cabernet Sauvignon, 19.5% Merlot, 4.5% Petit Verdot and 1% Malbec. The wine is cncentrated with lovely black fruit aromas of blackberry, blueberry and cassis. The mouthfeel is luscious and full with continued flavors of blackberry, cassis, balck cherry with a suggestion of vanilla, coconut and cedar. The soft, round tannins and understated acidity of this wine complement the bright fruit characters to create a balanced Cabernet Sauvignon approachable now or worthy of cellaring for at least 10 - 15 years.
Regularly $56.99 Special Purchase $46.99 SAVE $10
In New England drinking habits soon underwent a marked and speedy change. English grains did not thrive well those first years of settlement, and were costly to import, so New Englanders soon drifted from beer-drinking to cider-drinking. The many apple orchards planted first by Endicott and Blackstone in Massachusetts, and Wolcott in Connecticut, and seen in a few decades on every prosperous and thrifty farm, soon gave forth their bountiful yield of juicy fruit. ~ History of Alcohol in America
It been awhile since we've introduced such a collection of hard ciders to our collection. For fans of cider, read on...
One of the best-known brands of cider in the world, Westons has been pressing and fermenting in the Herefordshire village of Much Marcle for 130 years.
HENRY WESTON'S Special Reserve Cider
A very special Cider made from top quality cider apples of a single year's crop. Matured in old oak vats and then selected by our Master Cider Maker as the very best of the year's vintages. Full bodied and rich in flavour. Suitable for vegetarians, vegans and coeliacs.
HENRY WESTON'S Oak Conditioned Extra Dry
A very dry, crisp tasting cider. Fermented and matured in old oak vats to develop its very special character and flavour. Suitable for vegetarians, vegans and coeliacs.
HENNEY'S Vintage 2009 Still Cider
Made from a single year's pressing and naturally still. Appley and intense with real depth of flavor. It tastes of late summer with notes of herbs, apricots and apple crumble and is the sort of cider you serve with food.
SAMUEL SMITH'S Organic Cider
Bright straw-gold with excellent clarity, Samuel Smith's Organic Cider has a light body, with brilliant conditioning, a crisp clean flavor, and a dry finish. The bouquet is fresh apples, with a soft floral note.
OLIVER'S Herefordshire Dry Perry
This still, dry perry is blended from selected varieties of vintage pears grown in orchards in Herefordshire, England. A full tasting perry, rounded with hints of citrus, with good body and a lingering pear aftertaste.
Of historical note, tea is nearly 5,000 years old and was discovered, as legend has it, in 2737 b.c. by a Chinese emperor when some tea leaves accidentally blew into a pot of boiling water. In the 1600s tea became popular throughout Europe and the American colonies. Since colonial days, tea has played a role in American culture and customs. Today American schoolchildren learn about the famous Boston Tea Party protesting the British tea tax -- one of the acts leading to the Revolutionary War. During this century, two major American contributions to the tea industry occurred. In 1904, iced tea was created at the World's Fair in St. Louis, and in 1908, Thomas Sullivan of New York developed the concept of tea in a bag.
