It’s February which means it is time to shake things up a little because we’ve all been stuck in the house too long waiting for winter to be over. Wait, have we even had winter this year? For the past few years we do a monthly wine tasting in the store and have offered the Wine of the Month Club. This year since we started the Beer of the Month Club people have been asking when we will start doing Beer tastings. Well this Friday we will be starting a new Beer tasting series titled “Fridays with Mark”.

Did you know that according to Massachusetts Beverage Alliance (MBA) Craft beer comprises about 12% of all beer sales in Massachusetts, while imports account for only 15%

Our own beer maven Mark Rapazzo will take us through a selection of microbrews once a month on a Friday evening. Some, but not all of the beers, have or may be featured in the Beer of the Month Club.

Last but not least, don’t forget about our Wine and Beer of the month clubs. Subscriptions are available all year long.

This Friday’s Line Up
Big Eye IPA – Ballast Point Brewing and Spirits, California
Tank 7 Farmhouse Ale – Boulevard Brewing Company, Missouri
Sofie Belgian Style Farmhouse Ale – Goose Island Beer Company, Illinois
Hip Hop Rye – Bear Republic Brewery, California

When: Friday February 24th
Where: Right Here at the Store
Time: Starts at 5:00PM and we’ll taste until 7:00PM

In 1994, Colorado’s craft beer scene scarcely existed, but Brian Dunn recognized Denver’s potential to be a great beer city.

Combining his business background with his passion for beer, which was developed through his international travels and his experience as a homebrewer, he decided to start a brewery. He set up shop in an abandoned dairy-processing plant at the edge of downtown Denver and began brewing the beers in a place that would eventually be called The Great Divide Brewing Company. The Great Divide Brewing Company has the status of being one of America’s most decorated microbreweries and helped transform Denver into an international destination for beer lovers.

While Yeti Imperial Stout is made year round, the Oak Aged version, like the Abominable Snowman himself, is only around during the winter. Oak aging gives a subtle vanilla character, rounding out Yeti’s intense roastiness and huge hoppy nature. Who says you can’t tame a Yeti?

“Midnight black, slightly foamy and viscous brown head hold well. Mild burnt aroma of highly roasted coffee, suggestions of ripe bing cherries. Some fusel alcohol and faint vanilla in the back. Lush creamy smoothness in a heavenly full body. Rich overtones of dark chocolate over espresso beans comes from the layered roasted character. Dark berries and a deceiving warming alcohol in the middle. Bite from the burnt malt, oak and hops help to balance. Finishes roasty sweet. Certainly a sipper, but I could sip this one all night long. By far one of the best Impy Stouts as well as Wood Aged beers.” Beer Advocate

Perfect for beef stew.

Hop Stoopid
Lagunitas Brewing Company
Petaluma, California

From its inception Lagunitas had strived to make consistently good beer, and instead began making beer that ranged from vile, to barely drinkable, to wonderful, to elegant, to questionable-at-best. They were castigated then evicted from their original home in West Marin. Exiled from West Marin, they found the welcoming arms of Petaluma and succeeded in their mission to make consistently good beer, get their beer into bottles, onto the streets, and into the hands of sympathetic beer geeks, to steadily losing less money each month.

Hop Stoopid has a clear honey color, a small persistent head and nice lacing. Tropical fruit, grapefruit, pine, just a burst of hop aromas. Feels like it will be a hop bomb, which is to be expected with 102 IBUs. On the palate, the hops yield a sweet grapefruity affect that is not a bit unpleasant. Very smooth and drinkable IPA.

Drink on its own or even as a palate cleanser with spicy chili or barbecue.

Brother Adam’s Bragget Ale
Atlantic Brewing Co.
Bar Harbor, Maine

It has a truly unique & sophisticated flavor due to the use of wildflower honey as the catalyst for the production of alcohol. We simply use pale malt and a very small amount of Target hops in this Belgian style ale. The bulk of the body, color and sweetness come from the 2,000 lbs. of honey we add to the boil.

The Brother is cellared for up to a year before it is bottled, which helps to marry the flavors and create its complex palate.

“Pours somewhat dark, brown and leathery with shimmering amber hues. Carbonation is present, but moderate and quickly dissipates to a wispy trace. Dense and complex honey aroma with a spicy and nostril-warming alcohol, vanilla cookie wafer, wet earth, and subtle hop-leaf note. Syrupy and thick on the palate, with a creamy carbonation that tightens and pulls in a smooth and immensely complex honey and malt fusion. Toffee, caramel, booze-steeped cherries, golden raisins, raw honey comb, floral, toasty malts and a spicy and warming alcohol. Sweet, but not cloying. A bit husky here and there, with lingering tannins and sweet and toasty honey notes in the finish.” ~ 90 points Beer Advocate

Drink with spicy Asian cuisine, Thai or Szechuan.

Dean’s Beans Coffee Porter
Berkshire Brewing Company
Great Barrington, Massachusetts

Berkshire Brewing Company Inc. is a regional brewery located in South Deerfield, MA, established in 1994 by Christopher T. Lalli and Gary A. Bogoff, a pair of homebrewers with the vision of being Massachusetts’ local brewery. The goal at BBC is to produce clean, fresh, well-balanced ales & lagers in small batches. At the present time they are capable of producing 580 barrels (17,980 gallons) of fresh beer each week. All of their beer is unfiltered, unpasteurized and contains no chemical additives or preservatives. They now produce nine styles of beer year round and seven seasonally brewed beers.

This rich, dark ale takes BBC’s popular Drayman’s Porter and adds Dean’s Beans organic coffee to the mix, creating an enticing blend of everyone’s favorite beginning and end of day beverages.

“Thin cropped tan lace that struggles to stay but due to the active carbonation it does stay for the duration. A shade away from jet black, some dregs on the bottom of the bottle stay intact during the pouring. Iced coffee comes to mind and cocoa also with a laid back roasted grain smell. Very smooth with a crisp recoil, solid medium body. Lots of coffee flavor bouncing around; roasted grain enhances that flavor and brings in to a highly roasted coffee flavor. Vague astringencies don’t bother the palate at all. Good balance between hops, roasted flavors and sweetness. Hops are there but are quite mild with a slight earthiness that doubles with the yeast which is nutty in a way. Finishes lightly sweet with a big linger coffee flavor.” (Jason Alström) ~ Beer Advocate 90 points

Great for soups and stews.

Most breweries have at least one piece of equipment that’s just a bit persnickety. At Boulevard, it is fermenter number seven, the black sheep of the cellar family. Ironically, when their brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is.

Tank 7 has a medium straw color with a sweet and citrus scent. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish.

“Medium straw color with def¬i¬nite sed¬i¬ment present. The car¬bon¬a¬tion bub¬bles were very notice¬able while they floated to the top. The brew was poured into a pil¬sner glass for enjoy¬ment from it’s orig¬i¬nal bot¬tle. A thick foam head was present and slowly dis¬si¬pated through the review. It has an IPA feel up front but has a much creamier mouthfeel.”
Pair with herb roasted chicken and taleggio cheese.

Choklat Stout
Southern Tier
Lakewood, New York
Founders Phineas DeMink and Allen “Skip” Yahn started Southern Tier with the vision of reviving the practice of small batch brewing to a region rich in brewing tradition. In 2002, with equipment gained from the purchase of the Old Saddleback Brewing Co. in Pittsfield, Massachusetts, the Southern Tier Brewing Company began production in the Stoneman Business Park just outside of Lakewood, New York. By 2003, select varieties of small batch ales were locally distributed, and by 2005, sales covered the majority of New York State and Pennsylvania.

Steadily growing, throughout 2010 it became clear that more beer needed to be produced to satisfy a growing customer base. 800 barrels of fermentation vessels has been added to the production area and a 7500 square foot addition has been added for use as a conditioning room. The constantly running brewhaus has also been expanded and updated. In early 2011 the company replaced its bottling line with the most high-tech, state of the art bottling line of its size in North America. It fills, caps and labels an impressive 8,000 bottles per hour, with the ability to package 12,000 per hour at full speed.

The Popol Vuh, the sacred book of the Maya, unfolds a complex web of mystery around a beverage known as xocoatl (ch-co-atle). At Southern Tier, they were not surprised that hieroglyphs of the ancient Maya depict chocolate being poured for rulers and gods. Even through the many voyages of Columbus, the mystical bean remained nothing more than a strange currency of the native peoples.

Moving through centuries, the circular journey of cacao has been realized At Southern Tier Brewery, encompassing the complexity of the darkest, bitter-sweet candy together with the original frothy cold beverage of the ancient Maya to bring to you Blackwater Series Choklat Stout. While Chinook and Willamette hops and bittersweet Belgian chocolate may not unlock any deep dark secrets for you, it will provide for excellent winter drinking.
Great for soups and stews.

Long Strange Tripel
Boulevard Brewery
Kansas City, Missouri
The name Tripel comes from the brewing process where three times the malt is used as compared with traditional Trappist Ales. Be forewarned that Tripel are sneaky potent. The light of their feet feel belies the high alcohol, which can approach 12% (this one is about 9%).

“Pours with a quick-brimming off-white foam with a sufficient head retention as the lacing sticks to the glass quite well. Nearly crystal clear with a glowing pale golden color. Peppery alcohol, hint of tropical fruit, faint white chocolate and a little bit of medicinal phenol in the nose. Moderate crisp body is extremely fluffy with lots of rolling carbonation which is par for the style. Maltiness sets the tone with a strong foothold of light bready and doughy biscuit flavor, both the phenols and hop bitterness balance with herbal and sharp accents. The alcohol comes off a little spicy but only slightly warming, it’s a bit tame which is great, but deceiving. Dried fruitiness middle to end with apricot, pineapple, mango. The finish is close to bone dry.” ~ 100 points Beer Advocate
Drink with spicy Asian cuisine, Thai or Szechuan.

St. Botolph Town
Pretty Things Beer and Ale Project
Somerville, Massachusetts
Pretty Things starts with husband and wife team Dann and Martha Paquette. A few years back, Dann got the brewing bug and left for England to hone his craft. The British influence can be seen in many of PT’s products. Pretty Things Beer & Ale Project is a gypsy brewery that has quickly established a household name for itself with their quirky, tasty beers. They are gypsies in that they do not have a brewing home. Currently they are tenant brewers at Buzzard’s Bay Brewery in Westport. Tenant brewing differs sharply from “contract brewing”. A contract brewer’s product is brewed by and often formulated by the brewmaster at the host brewery. A tenant brewer is solely responsible for his/her/their product.

While they don’t like to conform to a specific style, Dann calls St. Botolph Town a “Rustic Dark Ale” (Beer Advocate calls it English Brown Ale). This ale is formulated with the malts of Thomas Fawcett & Sons of Yorkshire, England as its base. A small amount of Malted Oats were used as well for depth of flavor. We “chaptalized” using four different types of sugar in very small doses for both flavor and color.

“Dark chestnut brown color, good lacing all around. Smells of toasted almond bread, faint chicory and a mild raisin/brown sugar note in the back. Big smoothness with a lush malty medium body. Toasty malt character with undertones of dark brown sugar, raisins, toasted bread crust and some dried hay in the finish. Modest hopping here, hint of herbal flare helps to balance. Mineral and fruit in the middle, hint of nutty yeast as well. Just a slight edge of char throughout. Lands semi-dry with a kiss of residual maltiness in the after taste.” (Jason Alström) ~Beer Advocate 94 points
Great for soups and stews.

Now that we are fully entrenched in the primary season, we thought it was time to advocate for some Anarchy…the wine that is. …if Anarchy is nigh, can the Heretic be far behind?

The Story Behind Cypher Winery
Paso Robles, CA

Cypher is the latest project between Christian Tietje and long time business partner Susan Mahler (aka Sam). It was their new creative wave pushing the envelope again. They wanted to continue what they started with the Freakshow and focus on the art of high-end winemaking moving forward. When Christian started working on the ideas that would become the Freak wines, he was working with some amazing and unique vineyards that he NEEDED to make wine from. Killer sites make killer wines. Anarchy, Peasant and Phoenix were all right on the cutting edge. His only limitation was vine age (young vineyards) and limited supply. There were other things they wanted to do as well, which included planting new vineyards to get the fruit they needed. They worked with two of their favorite growers: the Hofers of Kiler Canyon Vineyard and the Brays of Alta Vista Ranch. Both sites are in Kiler Canyon on the West side of Paso and already produce the grapes that make up Anarchy, Peasant and Phoenix. Don Hofer is a chemist/mad scientist and together we planted an ultra high density, high tech vineyard next to his existing Syrah vineyard.

Now you have the inspiration for Cypher, here is what you can expect. Cypher will be the umbrella for the Freakshow wines beginning with the 2009 vintage which will be released this spring.

 2008 Freak Show Offer

This special is your chance to buy some of the most sought after, limited production, specialty wines around. They call these wines “The Freak Show”. These wines have not been offered since the 2007 release which was two years ago. And with the sale of Four Vines, one has to wonder how long Christian will be able to continue making these wines. Two of the four Freak Show wines, Anarchy and Heretic, are currently still available. They are both exceptional in quality! These wines will be in the store at the end of this week! And may not even make it to the shelf; so if you think you might want them, buy them now.

“ANARCHY” 2008 UNCONVENTIONAL RHONE BLEND, PASO ROBLES (36% Zinfandel, 35% Mourvèdre and 29% Syrah)

Freak Show Anarchy”I give you ANARCHY… I wanted to think outside the box and create an unconventional Rhone Blend. The blend is based on Syrah for that velvet mouth feel and rich fruit, Old Vine Zin for spice and that brambly backbone, and Mourvèdre provides some anise and makes the whole blend resonate. If you like the Rhone this wine will blow you away!” -Christian Tietje, Winemaker

“Ruby-red. Powerful, highly scented aromas of red and dark berries, oak spice and floral oils. Sweet, expansive raspberry and blueberry flavors stain the palate and become spicier with air. Very fresh, with a sexy, rose pastille quality lingering on the persistent finish.” ~ 90 points International Wine Cellar

“HERETIC” 2008 PETITE SIRAH, PASO ROBLES

“As the creator of Heretic I beseech, implore, demand that you SCREAM at complacency (Merlot). CRUSH conformity (Cabernet). LIVE a life less ordinary… BE the Heretic…drink REAL wine (eclectic alternative varietals). Old vine Petite Sirah: Big, rich layers and layers of black fruit and spice. REAL LIFE…grab it!!” -Christian Tietje, Winemaker

Deep ruby. An intensely perfumed bouquet displays ripe dark berries, incense and violet, with a smoky overtone. Lush and creamy in texture, with powerful blackberry and mulberry flavors that are firmed by a spine of juicy acidity. Becomes more floral with air and finishes on notes of candied licorice, violet and lavender. Pretty wild stuff. ~ 90 points International Wine Cellar (92 points Wine Spectator)

The Offer

We are offering three different options to purchase these wines. It is shipped to us in six bottle cases. These wines have typically sold in our store for $39.99.

One bottle either wine – $34.99

Six Bottles assorted – $189/six bottles ($31.50/bottle)

Six Bottles all one type – $180/six bottles ($30.00/bottle)

Offer Details: Your payment for the wine is required upon the wines arrival. (Orders must be placed by Monday January 16, 2012 in order to receive the discounted price. All orders will be confirmed via e-mail. If you can not make it to the store, please feel free to call us with your credit card and we will be happy to hold the wine.

Shawsheen Village Liquors carries a large selection of fine wines, beers, sodas and liquors in all price ranges. So, when arranging beverages for your next function, just think of us, since we offer the most complete beverage & bartending services available. In fact, you can even let our experts pair wine with your menu or create a specialty drink as a remembrance of the occasion. Best of all we’ll even figure out how much you’ll need!

We pride ourselves on our repeat clientele, who have chosen to use us every time their event calls for beverage services. We know you want to have a good time at your own event, so want not hire the best beverage catering service in town? (and leave all the details to us!)

If you have any more questions or would like us to help you with an event just contact us directly or send us a note using the comment section below.

This wine is a new venture for the Allen family, who produces the Huia wines in Marlborough. It is pale straw in color with green hues. The bright grassy nose is supported by gooseberry and passion fruit aromas with the same fruits on the palate along with citrus and some spice.

Prosecco Spago, Riondo, Venato, Italy
$12.99/bottle $10.39/bottle (mix six $)

When it comes to finding bubbly wine at bargain prices, Prosecco can’t be beat. Actually, Prosecco is a grape variety from the Veneto region of Italy and there is some of it produced as still wine, but the vast majority of it is bubbly.

What I really like about this Prosecco is the slight mineral quality on the nose. You’ll also find citrus and melon aromas. On the palate it’s only lightly sparkling — “frizzante.” Crisp apple and light citrus flavors with near perfect acidity make this a pleasant sipper. And at only 10.5% abv, it’s one you can sip a little more of before you’ve had too much. This wine goes well with rich salty foods, like olives, or could be served with fresh fruit.

2009 Malbec ‘Llama’, Belasco de Baquedano, Mendoza Argentina
$14.99/bottle $11.99/bottle (mix six $)

Purple color; floral aromas with brown spice and blackberries. It is supple enough to go with prime rib but has enough fruit and spice for grilled steaks. 90 points Wine Advocate

2008 The Sum, The 75 Wine Company, St. Helena, California
$23.99/bottle $19.19/bottle (mix six $)

This amazingly well-endowed, profoundly rich red wine must be smelled and tasted to be believed. The color is a rich, deep purple garnet and gives but a small hint as to what’s inside. The nose gives off soaring and wonderfully focused aromas of ripe stone fruit, vanilla, cherries, cedar cigar box, blackberries and cinnamon. In the mouth, there are layers upon layers of broad, sweet opulent fruit balanced by firm tannins, great acidity and oak. As the name implies it is “the sum” of its parts, which include Cabernet Sauvignon, Syrah and Petit Sirah.

2009 Domaine Tour la Pech – La Clape, Coteaux du Languedoc, France
$11.99/bottle $9.59/bottle (mix six $)

The vineyards of La Clape are located around a rocky promontory east of Narbonne, the Massif de la Clape, which was an island until the River Aude silted up in the Middle Ages. The terroir is a mixture of limestone, red clay and gravel. Strict regulations have helped to ensure quality of the wines of La Clape: vines must be five years old before qualifying, and the cépage is strictly controlled. Since 1998 the wines must include at least 70% Grenache, Syrah and Mourvèdre with a minimum 20% Grenache. This is a bright raspberry fruited red with just a touch of black pepper and brown spice. The generous fruit on the palate makes this wine easy to enjoy with foods and by itself.

2008 Cuvée, Six Sigma, Lake County, California
$19.99/bottle $15.99/bottle (mix six $)

Six Sigma Ranch is the “retirement” career of Kal and Else Ahlmann. As the name suggests, Kal is not only a former GE Capital Services employee, he was also part of the team that instituted Six Sigma methods into Capital Services.

This wine was blended from some of Lake County’s best vineyards and their own estate fruit. The grapes are grown along the shores of Clear Lake and benefit from the mitigated temperatures of this region. Grown at our high elevations on the ranch named the Diamond Mine, the Cabernet Sauvignon brings a great structure and intensity to the blend. The wine is aged in French oak barrels (25% new) for eighteen months.

This is an easy going red blend that combines bright blackberry and leather to make a “perfect” wine for steaks and roasted meats.

First as an adjunct to our popular “wine” shirt business, we have brought in a line of aprons, napkins and refrigerators magnets. They make the perfect stocking stuffers for your favorite wine drinkers. Stop in and see what we have.

And, by the way, I don’t think that wine makes the perfect gift I think “Red wine” makes the perfect gift. Whether it is a hostess gift that means to be drunk right away or one to be treasured and consumed at a later date, red wines are the perfect choice. While I love white wines and champagnes, gifting reds avoids the dilemma of should it be brought chilled or not. This way the recipient of the gift can choose whether to open the bottle now or drink it later.

As most of you know, we have an extensive selection of gift packaging from the cloth bags that are hand stitched by a little old lady from Methuen (no, really), to our bags that are made from the bark of the mulberry tree. The bark regenerates and the tree remains healthy. A win all the way around. With 2, 3 and 6 bottle gift boxes, we can create the perfect gift for you, whether it is one gift for a special person or gifts for an entire department of employees. And let’s not forget if you need that wine shipped we are licensed to ship as well!

Below are just a few of our favorite red wines for gifting. Please feel free to ask us and we’ll be happy to help you with these specific recommendations or any other specific ones you’d like help with.

Great Gift Ideas

2007 Toscana
Villa Antinori
Tuscany, Italy

The 2007 Villa Antinori is an attractive, fleshy wine graced with expressive red fruit and an open, accessible personality, with no hard edges and plenty of vintage 2007 character. The round, generous finish is quite inviting. Villa Antinori is predominantly Sangiovese, with some Cabernet Sauvignon, Merlot and Syrah. Anticipated maturity: 2011-2014.

2009 Malbec
Susanna Balbo
Mendoza, Argentina

Susana Balbo is reputed throughout Argentina and the world for her incredible winemaking skill, experience, and passion. Susana has been making wine since she earned her enology degree in 1981, and she has probably produced a wider variety of wines than any other winemaker in Argentina. She has made wine in Australia, California, Chile, France, Italy, South Africa, and Spain, and she spends a month each year in a different wine region of the world studying with local winemakers and growers.

Beautiful deep violet color with exploding aromas of blackberry, black cherry and violets framed by hints of oak and mint. The wonderful aromas are mirrored on the palate and they are joined by ripe plum fruit and a hint of toasty vanilla, bittersweet chocolate, and a hint of mint on the finish. This is a very ripe and rich style of wine, but the Cabernet adds structure, reigning in the fruit and focusing it into a long finish. A wine that truly struggles between its fun and serious side.

2007 Triumvirat
Ester Nin
Priorat, Spain

While this wine is named Triumvirat, a blend of Carineña, Garnacha and Syrah, it is really all about the Carineña, which accounts for most of the blend. The old vine grapes give this wine tremendous intensity combined with a supple feel. Ester’s immeasurable talent is certainly on display here.

The 2007 Triumvirat is an organically farmed blend of 90% Carinena with the balance Garnacha and Syrah. Garnet-colored, it exhibits a straightforward perfume of slate, underbrush, and blueberry. Elegant on the palate with sweet fruit and a forward personality, it will provide much enjoyment from now though 2015 at least.

2008 Cabernet Sauvignon
Stuhlmuller
Alexander Valley, California

The fruit for this Cabernet Sauvignon emphasizes three clones, grown on three separate blocks. From the river benchland they use a block of clone 337 for its fruit-forward black cherry flavors. On an adjacent block, planted over 20 years ago, a field selection from the Belle Terre Vineyard is grown, which produces grapes with tannic concentration and blue fruit notes. And lastly, clone 7 fruit is grown on a terraced hillside block, which adds floral layers and classic Cabernet cassis and cherry elements.

Vivid ruby. Musky redcurrant and cherry on the nose, with notes of tobacco and herbs giving an old-school Bordeaux impression. Firm, focused red fruit flavors gain flesh and sweetness with air and pick up suggestion of darker fruit. Dusty tannins add grip and focus to the long, chewy finish. I like this wine’s blend of depth and vivacity. ~International Wine Cellar 90 points

2004 Soluna
Oriel Wines
Napa, California

Soluna is a contraction of the sun and the moon, signifying the warm days and cools nights of the Napa Valley, which are the backbone of the quality of the region. The winemaker, Philippe Melka has been tasked with making the best possible wine from the best available grapes. The last vintage of this wine was Cabernet Sauvignon based; this one is based on Syrah. Why would they give a winemaker this much autonomy? Probably, because it’s Philippe Melka!

Philippe has learned his craft working alongside talented winemakers such as Jean Philippe Masclef and Jean Delmas at Haut Brion, Jean Claude Berrouet and Christian Moueix at Petrus and Dominus, Paul Draper at Ridge Vineyards and Roberto Stucchi Prinnetti and Maurizio Castelli at Badia o Coltibuono. Philippe consults for an elite band of wineries in Napa valley including Bryant Family Vineyard, Caldwell Vineyard, Hundred Acre, Lail Vineyards, Quintessa, Seavey Vineyard and Vineyard 29. In 2005, Philippe was named ‘Winemaker of the Year’ by Food & Wine Magazine. In November 2008, Robert Parker selected Philippe as one of the ‘World’s Most Influential Wine Consultants’.

2004 Soluna is a big ripe Syrah with raspberries, coffee beans and chocolate in the bouquet. The nicely developed round flavors suggest pairing this wine with your holiday roast.

Vista Allegre 10 year old Tawny Port
Vallegre
Pinhao, Portugal

Vista Allegre 10 year old Tawny Port is the result of a careful and learned choice in the blending wines, from their best estates in the Douro. This wine is matured in oak casks, and has an average age of 10 years old. Traditionally ports are enjoyed as dessert wines particularly with chocolate, coffee and almonds. Excellent complement, for a cigar too.

Wine (or Beer) of the Month Club

Buy it for yourself or Give it as a Gift

The club’s bottom line objectives are to place truly terrific wine or beer into your hands. We are confident that we can pick out (from the dozens we taste each month) wines or beers that will please enthusiasts, from the novice to the seasoned lover. We’ll do all of the upfront “work,” of tasting and sifting through the list, to offer only the best of the best from boutique wineries and breweries throughout the world. We will include an array of wine from the US, France, Italy, Spain, South Africa, and Australia just to name a few – all with the same objective, deliver exceptional wines from small-family owned wineries. As for the beer, did you know that the US has over 1,600 craft breweries and beer pubs all making beer. It’s our goal to sift through and find the best ones! All you will have to do is be ready to drink these beers and wines the first week of every month!

Memberships are very flexible, so you can try them out for a few months or sign up for several. There is no “membership fee” and you can cancel anytime – bottom line: you have nothing to lose. The whole goal is to provide wine & beer lovers with great products from real working boutique vineyards and breweries at a great rate.

The second wine is from one of the star properties in Washington State called Quilceda Creek. Simply put, Robert Parker calls the wines of Quilceda Creek “extraordinary”. And while extraordinary comes with a price tag, we have gotten our hands on one of the “relatively” affordable wine made by Quilceda Creek Vintners to offer for holidays.

Klinker Brick Winery
Lodi, California

Steve and Lori Felten, fifth generation grape growers in the Lodi region, continue the tradition of cultivating “Old Vine” Zinfandel vineyards that their ancestors planted in the early 1900′s. With roots in Germany and Russia, the family settled in Lodi, first producing watermelons. Recognizing that the soil and climate were ideal for growing grapes, they began to plant varieties that included Zinfandel. For over one hundred years, the family has cultivated the land with the aim of producing top quality fruit. Zinfandel was one of the first grape varieties to be planted in the Lodi appellation, although it had also been established in other parts of California. While most Zinfandel vineyards are cropped at about 2-3 tons per acre, Klinker Brick’s old vines are cropped at only 1/4 ton per acre.

Most of Klinker Brick’s early history is as grape growers who would ship the harvest in bulk to large California Wineries and in crates to home winemakers in the eastern part of the country. In the 80′s, they began to work toward quality in the vineyard which resulted in improved fruit. At this point, Barry Gnekow was hired to make wine which he did rather than selling all the fruit off. Barry, a UC Davis graduate with over 25 years of experience winemaking, has a unique ability to bring the best of the vineyard into the cellar, year after year, producing wines of distinction for Klinker Brick.

At Klinker Brick, only three wines are made; an Old Vine Zinfandel, a Syrah and their top wine, Old Ghost Zinfandel. 2009 was a banner vintage for Klinker Brick and these wines are now available for sale.

2009 Old Ghost Retail ~ $45/bottle
The 2009 Old Ghost is an elegant ghost, indeed. With aromas of mocha, brambleberry and exotic spice, this full-bodied wine displays layers of dark fruit on the palate, finishing with a rich, velvet texture.
“Deftly combining ripe jam with sweet oak, the luxurious ’09 Klinker Brick Old Ghost Old Vine Zinfandel shows that Lodi can make some of California’s finest wines; simply fine!” ~ 92 pts. Wilfred Wong-SF Chronicle

2009 Old Vine Zinfandel ~$20
Produced from vines with an average age of 85 years, this delicious wine exhibits a bright bouquet of wild strawberry and Satsuma plum, intermingled with cedar shavings. Filling the palate with flavors of black cherry and vanilla, supple tannins support good structure. The finish is smooth and long. This wine was aged 14 months in American Oak prior to bottling.
“Medium deep ruby color; ripe berry aroma, intense and fine, excellent depth; medium bodied, firm and pleasing; ripe berry flavors; lingering finish.” ~ 91 pts. Wilfred Wong-SF Chronicle

2009 Farrah Syrah ~ $22/bottle
Deep garnet in color, this wine exhibits aromas of dark fruits, tobacco, leather and pepper. On the palate, there are layers of plum, chocolate, tobacco and exotic spices. This wine is mouth filling with bright fruit, velvety texture and exceptional balance. This wine was aged in French Oak to preserve its subtle flavors.

Quilceda Creek Vintners
Snohomish, WA

Quilceda Creek, located in Snohomish, Washington, was founded in 1978 by the Golitzin family. Generally considered the premier winery in Washington State, Quilceda Creek Vintners remains a small, family-owned and operated winery. Their flagship wine, the Quilceda Creek Signature Cabernet Sauvignon, received three 100-point ratings in a four year span from Robert Parker’s Wine Advocate for the 2002, 2003, and 2005 vintages. The 2002 and 2003 (rated at the same time) were the first Washington State wines ever to receive a perfect 100-point rating. The August edition of Robert Parker’s Wine Advocate, one of the most influential wine publications in the world, had deemed all three of Quilceda Creek’s 2008 Cabernet Sauvignon based wines as “extraordinary,” a designation reserved only for wines of “profound and complex character,” according to the journal.

While all of the Quilceda Creek wines come out with fabulous scores they also come with hefty price tags as well. The Quilceda Creek ‘Signature Cabernet’ sells for well over $200/bottle (if you can even get it) which is why we are happy to have and offer their “relatively” affordable ‘Red Wine’ to you. Quantities are very limited!!!

Quilceda Creek Red Wine ~ $80/bottle
Winemakers Paul Golitzin, Marv Crum and Alex Golitzin make the Quilceda Creek Red Wine by blending 81% Cabernet Sauvignon, 13% Merlot, 5% Cabernet Franc, 1% Malbec. The grapes were sourced from estate vineyards Galitzine and Palengat as well as Champoux, Discovery, Klipsun and Tapteil. The wine was aged in French Oak and bottled in August 2010.
“The Quilceda Creek lineup begins with the 2008 Red Wine made up of 81% Cabernet Sauvignon, 13% Merlot, with the balance Cabernet Franc and Malbec. Aromas of cedar, spice box, mineral, incense, black currant, and blackberry inform the nose of a ripe, savory, smooth-textured wine. In the glass it displays more minerality, excellent volume, and enough structure to evolve for 1-2 years. Enjoy this first-class effort now through 2020.” ~ 92 pts Wine Advocate

To see the special offer that ends Saturday December 10, 2011 just send us a note and we’ll get a copy of the email to you

Riesling is considered to be one of the world’s great white-wine grapes and produces some of the very best white wines. The Riesling grape’s ability to retain its acidity while achieving high sugar levels is what creates wines with considerable aging potential. Riesling wines are delicate but complex and are characterized by a spicy, fruity flavor (that’s sometimes reminiscent of peaches and apricots), a flower-scented bouquet, and a long finish. Riesling is vinified in a variety of styles ranging from dry to very sweet.
The fresh and balanced taste profile of Clean Slate is achieved by carefully selecting grapes from the vineyards throughout the Mosel. The steep blue slate slopes of Lower Mosel give the wine its minerality while the middle Mosel provides a hint of spiciness to complement the characteristic fresh peach flavors of the Upper Mosel.

Tremendous with grilled fish or chicken breasts.

2010 Sauvignon Blanc, Mohua, Marlborough, New Zealand
$14.99/bottle     $11.99/bottle (mix six $)

The aroma of this wine is subtle and almost entirely astringent gooseberry. On the tongue, however, there is lively snap of grapefruit abetted by grassy notes and hints of lime, honeydew and white nectarine. The whole profile is underpinned by a nearly flinty minerality, which contributes substantially to a long, dry and refreshing finish.

2010 Le Fruit Defendu Blanc, Magellan, Cotes du Thongue, France
$11.99/bottle     $9.59/bottle (mix six $)

Domaine Magellan is owned by the Lafon family. Comte Lafon is renowned for their eponymous winery in Burgundy. About fifteen years ago they began looking for a property in Southern France and found their way to the Cote de Thongue just out of the Rhone region. The formative years of the winery were trying, to say the least.
Le Fruit Defendu blanc, or “forbidden fruit” is made from 40% Muscat and 60% Grenache blanc vines. Muscat gives a sleek, racy bouquet of apricots and honey while the Grenache Blanc adds crispness and acidity.

Great with roast chicken or pork.    

2009 Le Fruit Defendu Rouge, Magellan, Cotes du Thongue, France
$11.99/bottle     $9.59/bottle (mix six $)

Le Fruit Defendu rouge, or “forbidden fruit” is made from 100% Cinsault vines. Cinsault has a rich meaty affect that is often used as a counterpoint to the fruity Grenache grape in Rhone blends. On its own, it is exhibits dark fruits and a unique smokiness that says BBQ to me. As opposed to the Grenache cuttings from Châteauneuf du Pape, the Cinsault vines were on the property when the Lafon family purchased it. They are over 40 years old.

Drink with steak or burgers.

2010 Allure de Robles, Rabbit Ridge, Paso Robles, California
$9.99/bottle     $7.99/bottle (mix six $)

The Paso Robles Allure de Robles is produced from grapes grown on three estate vineyards on the west side of Paso Robles. The first is Cristalla Ranch which surrounds the main winery on San Marcos Road. Three different Syrah clones are harvested at this vineyard. Syrah is also sourced at the Live Oak Vineyard which is the highest vineyard in Paso Robles. This Syrah is Tablas Creek clone (from Tablas Creek Winery). The clone originated at Chateau Beaucastel in Châteauneuf du Pape. The third vineyard is located on the way to Lake Nacimiento on Vista Serrano Road. This vineyard is also rich in limestone soil. In addition to Syrah, this vineyard produces Grenache, Mourvèdre, and Petite Sirah.
Lighter, ruby in color. Strawberry and oak nose. Juicy on the palate with rich, peppery, berry fruit this one turns slight sweet and candied on the mid-palate before a somewhat short finish which once again reveals that peppery streak and a heavy dollop of oak. An affordable sipper well suited for a picnic, keeping you company while cooking or accompanying a meal in need of an easy drinking wine.

Drink with roasted meats.

2004 Rioja Reserva, Ondarre, Rioja, Spain
$19.99/bottle     $15.99/bottle (mix six $)

“Black cherry, licorice, smoke, tobacco and tar notes mingle in this firm, lively red. Maturing now, but shows balance and length. Still fresh, this brings you back for another sip. Drink now through 2016.”  Wine Spectator~91 (Top 100 wines of 2010 – #58)

Drink with your winter roasts and stews

For most meals, we advocate one wine per course. This meal, however, we believe it is best to serve the wines family style, as you probably do with the food. Because your guest list might be as diverse as the dishes you plan on serving, we are happy to supply you with advice for serving red wines, white wines, dessert and/or sparkling wines. Whether you prefer to serve all whites or all reds, or a few selections of each. Or even if you want to start the evening with a sparkling wine and carry it all the way through the meal, listed below are some of our general and more specific recommendations for the holidays.

Red Wines

Much of the appeal of Thanksgiving dinner is found in the wonderful aromas coming from the kitchen while the meal is being prepared. And a very aromatic red wine such as Pinot Noir fits right in and adds its own unique appeal. Generally light in body, with soft texture as a counterpoint to its lovely aroma, Pinot Noir is easy to love, especially among the many flavors of Thanksgiving.

For those who like their red wines hearty and full of flavor, a Grenache, Syrah, or Zinfandel will nicely balance even the most flavorful and spicy Thanksgiving fare. Grenache, with its bright and fruity exterior and complex spicy hidden charm, may be the best overall match of the three. Whether from the Rhone Valley in France or California, or even Australia (where they are called ‘Shiraz’) Syrah offers great depth of color and flavor, with a decidedly peppery note that many find delicious.

Similarly, Zinfandel is a sturdy red wine with lots of spice on its own to satisfy the hunger for lots of flavor to go with the meal. While it may be a little bit big for this meal, its American heritage still plays well at this holiday.

Red Wines
2009 Pinot Noir, Cartlidge & Browne, California
2010 Cotes Du Rhone-Belleruche, Chapoutier, Rhone, France
2010 Allure de Robles, Rabbit Ridge, Paso Robles, California
2007 Cuvee Sommeliere, Chateau Flaugergues, Coteaux de Languedoc, France
2004 Rioja Reserva, Ondarre, Logrono, Rioja, Spain
2008 Cabernet Sauvignon-Alexander Valley, Stuhlmuller, Sonoma, California
2006 Zinfandel-Hugo, Oriel Wines, Russian River, California

2009 Pinot Noir
Cartlidge & Browne, California

Aromas of cherry cider, plum jam, and spice cake. Vigorous and full-flavored, notes of cherry cobbler, fresh plum, and toffee.

2007 Cuvée Sommelière
Chateau Flaugergues, Coteaux de Languedoc, France

A powerful, well-structured red, with a strong minerally cast to the red berry and kirschlike flavors. Very focused, with intense milk chocolate and mocha notes driving the fresh finish. Drink now through 2015. ~ Wine Spectator 91 points (Top 100 wines of 2010 – #50)

2004 Rioja Reserva
Bodegas Ondarre, Logrono, Rioja, Spain

“Black cherry, licorice, smoke, tobacco and tar notes mingle in this firm, lively red. Maturing now, but shows balance and length. Still fresh, this brings you back for another sip. Drink now through 2016.” ~ Wine Spectator 91 (Top 100 wines of 2010 – #58)

2007 Cabernet Sauvignon-Alexander Valley
Stuhlmuller, Sonoma, California

Vivid ruby. Musky redcurrant and cherry on the nose, with notes of tobacco and herbs giving an old-school Bordeaux impression. Firm, focused red fruit flavors gain flesh and sweetness with air and pick up suggestion of darker fruit. Dusty tannins add grip and focus to the long, chewy finish. I like this wine’s blend of depth and vivacity. ~ International Wine Cellar 90 points

White Wines

One of the best pairings for Turkey, and many of the traditional side dishes, is Chardonnay, a wine nearly always made in a dry, but fresh and fruity style. Choose a full-bodied, ripe, fruity Chardonnay from California, Australia, or France, and you’ll have a wine that serves well from appetizers through the meal. A slightly more crisp wine that also goes well with the traditional meal is Sauvignon Blanc from New Zealand or the Loire Valley in France, with its bright fruit acidity and plenty of herbaceous character to complement the many spices in the stuffing and side dishes. Those who favor a lighter and more delicate white wine will find Riesling from Germany or Grüner Veltliner from Austria a great match for Thanksgiving dinner. The light floral aroma of Riesling and its soft, fresh fruit flavors fit nicely into the array of seasonings this traditional dinner offers, and the hint of sweetness offered by most Rieslings gives this wine great appeal for many palates. The wines of Alsace are also great matches for this meal. The dry style of the aforementioned Riesling or the spicy Gewurztraminer makes a unique combination with a sausage stuffed turkey dinner.

White Wines
2008 Bourgogne Chardonnay, Vignerons de Buxy, Chalonnaise, France
2010 Chardonnay-Dylan, Oriel Wines, Sonoma, California
2009 Riesling-Horse Heaven Hills, NxNW Wines, Columbia Valley, Washington
2009 Vouvray-Fondraux, Domaine Champalou, Loire Valley, France
2007 Chardonnay-Amphitheater, Varner, Napa, California

2010 Bourgogne Chardonnay
Vignerons de Buxy, Chalonnaise, France

This winery is the cooperative work of 120 families in the Cote Chalonnaise in Burgundy. Founded in 1931, the coop has endured some very difficult financial times through the perseverance of many hands. This wine showcases the purity of the fruit by aging the wine in stainless steel tanks. A pure taste of Chardonnay, offering apple, mineral and earth flavors. This is straightforward, balanced and moderately long.

2009 Vouvray-Les Cuvee des Fondraux
Domaine Champalou, Loire Valley, France

The Champalous’ barrel-raised, demi-sec 2009 Vouvray Cuvee des Fondraux smells alluringly of quince, honeysuckle and linden flower. A silken palate of hazelnut cream, honey butter, quince preserves, with lime and fresh pink grapefruit leads to a persistently luscious, moderately but judiciously sweet finish. The invigoratingly zesty and refreshingly juicy citrus elements of this wine are what preserve it from the fate of most Vouvrays of its vintage, namely lacking a bit of clarity and liveliness, and being perhaps more fun to taste than to actually drink. This beauty should keep well for at least 6-8 years, not that many wine lovers – perhaps unfortunately – will put that statement and this wine’s aging potential to the test. ~ Wine Advocate 90-91 points

2009 Chardonnay-Amphitheater Block
Varner, Napa, California

The 2009 Chardonnay Amphitheater Block emerges from the glass with layers of fruit. It shows gorgeous up-front richness, then finds its center of minerality on the mid-palate. It is a large-scaled, beautifully balanced wine loaded with personality. Smoke, minerals and citrus linger on the multi-dimensional, saline finish. ~ Wine Advocate 96 points

Sparkling & Dessert Wines

These two types of wine help to make a holiday truly festive. Whether you are welcoming guests with a little Champagne or ending the meal with something sweet these wines will be quite at home on your table.

Sparkling & Dessert Wines
2009 Late Harvest Torrontes, Santa Julia, Mendoza, Argentina
NV Riondo Spago Prosecco, Veneto, Italy
2010 Moscato d’Asti-Primo Bacio, Scagliola, Piedmont, Italy
NV Brut Champagne, Duval-Leroy, Vertus, France
2000 Delaforce Vintage Port 375ml

NV Brut Champagne
Duval-LeroyVertus, Champagne, France

An elegant wine, with a delicate grain and subtle, citrusy acidity. Offers flavors of yellow apple, clementine and licorice snap, with hints of marzipan and coconut and a fresh, creamy finish. Drink now through 2018. ~ Wine Spectator 92 points

2000 Delaforce Vintage Port

Full medium ruby. Roasted black raspberry and cassis lifted by musky espresso and an exotic smoky, peaty element. Dense and rich; sweet and approachable but with shape and grip. A bit youthfully grapey in the mouth, with smoke and earth notes. Finishes with building, slightly austere tannins and very good length. ~International Wine Cellar 90 points