Saturday, May 31, 2008

Morin Calvados

Delicious apple brandy----

Morin Calvados...$29.99 / 750ml

"The history of Calvados Morin began in 1889 in La Haye de Calleville in the Risle Valley, before Pierre Morin succeeded his father and transferred their small family business to Brionne, and from there finally to Ivry la Bataille, a charming small Norman town in the Eure Valley. Calvados Morin was set up in 1945 in the former facilities of the Thélème Distillery, a famous liquor at that time. The main advantage of the establishment is its ageing facilities, which are unique in Normandy, particularly its large underground cellars, where several hundred small oak barrels containing the precious Brandy can be stored. Today, the company is run by Mr. Viry, father and son, who succeeded Pierre Morin, and continue to work in the footsteps of their founder. The company has been exporting its products since 1950s, and now exports almost half of its production to the European Community, Switzerland, Eastern Europe and Asia. In addition, it was one of the first to send Calvados to the United States." -- Importer
check out recipes and more info at

Glenfiddich Single Cask 1976 Vintage

In stock now!!!
Glenfiddich 1976 Single Cask
Bottle #536 of only 549 bottles for the WORLD!
(it is estimated that only 30-50 made it to the U.S.)

"On Monday 9th July 2007, three "masters" and their "pupils" joined Glenfiddich Malt Master, David Stewart, and his apprentice Malt Master, Brian Kinsman, at The Glenfiddich Distillery to select a single cask from Warehouse 8 for bottling.
Cask number 516 was filled with new-make Glenfiddich spirit on 16th January 1976. Over the 31 years it lay in a distillery warehouse, the European oak butt, which had formerly been used to mature Spanish sherry, has gently imparted a full and distinguished character into its contents.
On a warm summer's afternoon, the selection panel declared the aged single malt Scotch whisky worthy for bottling as a Glenfiddich Vintage Reserve.
"This Glenfiddich has matured for over 30 years in a European oak cask. It has all the hallmarks of a great Glenfiddich vintage with an additional intriguing, complex, fruity character," declared David Stewart.

Collector's notes:Limited edition of 549 bottles; packaged in a solid oak presentation box. An elegant nose with fragrant floral (violets) notes and a hint of fresh mint. On addition of water a complex array of fruity aromas are released. Tropical fruit, pineapple, orange, apple and fresh pear. Rich golden colour. Beautifully sweet and silky smooth taste. Exotic floral notes and rich fruit, mandarin orange and ripe mango. Evolving into deep, complex, oaky flavours with a rewarding sweet glow. Finish is warming with a lingering sweetness._ -- Glenfiddich Shop

Check out the creation process on their blog...

Wednesday, May 28, 2008

Chouffe Coffee Liqueur

Chouffe Coffee Liqueur

from the great Belgian beer maker

La Chouffe for Desert!
"Chouffe Coffee is a liqueur with a base of Esprit d'Achouffe (beer brandy) obtained through the distillation of Chouffe. Addition of grain alcohol and 100% natural coffee extracts, cacao and Juniper, and a strong dash of McChouffe produce this exceptional result: a highly delicious coffee liqueur!!!

Serve: CHOUFFE Coffee is to be served hot (max. 60°C with a cover of whipped cream) or cold, in a 7 cl glass" - Chouffe Website

more info

Wednesday, May 21, 2008

Best Cheese Selection - Ladue News

Thank you for voting for us!!!!!!

First Place- Ladue News Platinum Winner!

Best Cheese Selection - The Wine and Cheese Place

"Since 1982, this specialty food haven has been the source of hard-to-find cheese, cured meats and other gourmet delights. They even roast their own coffee and nuts on site! So it's no surprise that The Wine & Cheese Place (and its other incarnations, Provisions and Roasting House) is the go-to spot for any and all kinds of cheese." -- Ladue News

Pappy Van Winkle - Best Bourbon made?!

Call for availability...314-727-8788
Pappy Van Winkle's Family Reserve 20yr
20 years old - 45.2% abv (90.4 proof)
"This is the #1 Rated Bourbon Whiskey in the WorldRated 99 out of 100 by the World's Spirits Championships Our 'Pappy Van Winkle's Family Reserve' is aged an unheard of 20 years, and bottled at 45.2 apy (90.4 proof). This whiskey is wonderfully smooth and rich. No other bourbon today can stand 20 years of aging, but this bourbon does it with style. My grandfather, 'Pappy Van Winkle' was a true character. This bourbon, like 'Pappy', is full of the character that makes it a very special whiskey. It, too, has been put in a class of a fine after dinner cognac." -- distillery
Rated 99/100 --Beverage Tasting Institute
Pappy Van Winkle's Family Reserve 23yr
"The original 3,300 bottles of our 23-year old Pappy Van Winkle's Family Reserve were sold out. The second batch of 900 bottles of were bottled on December 11, 2003 and are now sold out. The third batch of about 3,000 bottles was bottled in December, 2005 and January, 2006 and is also sold out. The next bottling is scheduled to be released in September, 2007." -- distillery
In stock now and VERY LIMTED! Call 314-727-8788.
more info go to

Monday, May 19, 2008

Chicago Foie Gras Ban Repealed

The controversary continues in America....

Chicago Foie Gras Ban Repealed
City Council overturns two-year-old ban, freeing chefs to sell the embattled delicacy once again
Laurie Woolever

"For foie gras lovers, it was a day of liberation; for animal-rights advocates, a waterloo in the Windy City. On May 14, at the urging of Mayor Richard Daley, Chicago’s city council voted 37-6 to legalize the sale of foie gras in restaurants, overturning a nearly two-year ban on the fattened goose and duck livers.
Over the past few years, foie gras has been the target of legislation and controversy in a handful of cities and states, including California, New Jersey and New York City. In 2007, Chef Wolfgang Puck announced that he would no longer offer foie gras at any of his restaurants worldwide.
In 2005, Joe Moore, alderman of Chicago’s 49th ward, introduced an ordinance banning the sale of foie gras in Chicago. More was inspired, he said at the time, by chef Charlie Trotter’s decision to stop serving foie in his eponymous, Wine Spectator Grand Award-winning Chicago restaurant. The ordinance was passed in 2006 by a 48-1 vote.
While animal-rights groups, who oppose the practice force-feeding of ducks and geese to produce foie gras, hailed the decision, critics derided it, calling it a case of government intrusion into the dining room. While some chefs introduced so-called foie substitutes, others openly flouted the law, keeping foie gras on their menus.
Not surprisingly, foie gras lovers hailed the repeal. “Justice has been done,” said Ariane Daguin, owner of specialty foods purveyor D’Artagnan, which supplies foie gras to restaurants and gourmet stores. “We’ve been lobbying hard for this for the last two years.”

From The Wine Spectator online

more info,1197,4388,00.html

Friday, May 16, 2008

Porron Glass Decanter

A porron

"A porron is a traditional glass wine pitcher, typical of Catalonia but famous throughout Spain. It resembles a cross between a wine bottle and a watering can. The top of the bottle is narrow and can be sealed off with a cork. Stemming upwards from the bottom of the pitcher is a spout that gradually tapers off to a small opening. It is shaped such that the wine stored inside it will have minimal contact with the air, while being ready to be used at all times. The idea originated as a replacement to Bota Bags. Porrons are most commonly filled with regular wines, either white or red, but are also used to drink Cava, and a smaller version filled with dessert sweet wine are common in Catalan restaurants. The lack of contact with the lips allows to a group of people to share the same vessel without offending their hygiene sense." -- Wikipedia

George Orwell described a porron in Homage to Catalonia:

"…and drank out of a dreadful thing called a porron. A porron is a sort of glass bottle with a pointed spout from which a thin jet of wine spurts out whenever you tip it up; you can thus drink from a distance, without touching it with your lips, and it can be passed from hand to hand. I went on strike and demanded a drinking-cup as soon as I saw a porron in use. To my eye the things were altogether too like bed-bottles, especially when they were filled with white wine." -- George Orwell

Check out more info:

Wednesday, May 14, 2008

Meet winemaker ADAM SBRAGIA

Very special wine tasting!
Invite your friends - forward this post.
(click on the enevelope at the bottom of this post)

Thursday, May 22, 2008 -- 5:30pm-7:00pm

The Wine and Cheese Place
7435 Forsyth in Clayton -- 314-727-8788

Meet Adam Sbragia, winemaker and owner of Sbragia Family Vineyards

We are scheduled to taste:

Sauvignon Blanc..$17.99
Chardonnay Home...$23.99
Chardonnay Gamble...$37.99
Zinfandel Gino's..$24.99
Merlot Home...$23.99
Cabernet Andolsen...$32.99
Cabernet Monte Rosso...$45.99
Cabernet Rancho del Oso...$69.99

Tuesday, May 13, 2008

Birreria Baladan

Xyauyu....$37.99 / pint
Vintage Barley Wine

(one of the most expensive beers you will find)

"Teo Musso produces three versions Gold, Silver & Copper label which differ from each other in terms of degree of oxidation allowed and fruity perfumery aromas created. We will release on March 1 the "copper version" {the least oxidated}. Our Xyauyu was brewed in 2004 and bottled in September 2006.Brewed in 2004 - bottled in September 2006.Brewing process:Primary fermentation for 25 days The maturation/aging follows the Method Solera ["adjusted by Teo"], wich was developed centuries ago by the Spanish and Portuguese to perfect the aging of their sherry and port.Teo's Method Solera:Teo’s objective is to allow Xyauyu to perfectly oxidize during the aging proces of 2.5 years {oxidation plays a critical role in aging port, sherry, as well as our vintage beers - too much oxidation will ruin the liquid - too little will not optimize the change in flavor / aroma during the aging process} .Here’s how Teo's system works: Xyauyu is transfered to a steel vessel with transparent membrane and a "oxygen hat". After several tastings during the 2.5 year aging process Teo decides when it's time to bottle (it all depends upon the oxidation velocity).

Vinous, similar to an exceptional vintage port. Very sweet, reminiscent of Marssala, and definitely again mild chocolate notes. Hints of oranges, preserved in brandy, sucaded fruit, slowly oxydized and exotic spices seasoned. Viscous to syrupy, explosion of body & flavours at each sip, indestructible." -- Importer

Brouwerij Strubbe

Ichtegems Grand Cru

Malts - pilsner malt at 4 EBC - munich malt - caramel malt

Hops:- 2 year old belgian hops of Poperinge- Kent Golding England- Styrian hops- Saaz Zatec at the end of boiling for Aroma

The final IBU of the base beer is calculated to be around 19 IBU.

Maturation: For two years in wooden casks {from the Bordeaux wine area in France) .

Gosebrauerei Bayrischer Bahnhof

Leipziger Gose...$16.99 / 750ml
(in traditional bottle, see picture -->)
"Gose is traditionally bottled in a flattish, near semicircular bottle, with a tall, narrow neck. The neck was designed to trap the foam of fementation and thus produce a natural bung. Gose is incredibly difficult to find, unless you visit Leipzig or Goslar." -- The German Beer Guide

"Leipziger Gose actually originated in the smallish town of Goslar {state of Lower Saxony , Germany}. Leipziger Gose was already first mentioned around 1000 AD under Emperor Otto III. Like many other beerstyles {such as English Imperial Stouts and German Bock biers} the Goslar breweries of Leipziger Gose had to look elsewhere for a bigger market. They found those in the trade towns of Halle and Leipzig, about 100 miles East, where Leipziger Gose appeared around 1738 for the first time. By 1900 Leipzig boasted over 80 Gose houses.The spread of the bottom-fermenting pilsner style as well as economic decline of East Germany under communist regime contributed to the demise of the Leipziger Gose which was last brewed in the mid 1960s.On July 20, 2000 Thomas Schneider {no relations to the Schneider Wheatbeer brewery in Kelheim, Germany} revived the brewing of the Original Leipziger Gose in the famous “Bayerische Bahnhof” in Leipzig. Leipziger Gose is a top-fermenting wheat beer {60% wheat, 40% barley malt} with coriander, salt, and lactic acid bacteria added in the boil. It is a 4.5% alc/vol eclectic beer whose name evokes a close relationship to the renowned Lambic/Geuze breweries in the Valley Senne nearby Brussels, Belgium." -- importer

Sunday, May 11, 2008

Jayson Red wine released!

Pahlmeyer "Jayson" Red Wine...$53.99
This is the "second" label from Pahlmeyer. The wine is an amazing bargain compared to its big brother. At less than half the price, this wine delivers a ton of complexity and flavor. Very limited availability. Call for info.

73% Merlot, 19% Cabernet Sauvignon, 6% Cabernet Franc, 1.5% Petit Verdot, .5% Malbec

Tasting Notes: The 2005 Jayson Red, offering toasty oak, tobacco, tar, graphite and earthy notes blend with spice, cherry, red berry, and dark fruit flavors in this vibrant, complex wine. This integrated, balanced wine ends with a finish that is long and persistent.

Winemaking Notes: The 2005 Jayson Red is a "declassification" of the wine originally intended for the Merlot and the Proprietary Red. We do not grow or seek out fruit in order to produce wine for the Jayson label. The 2005 Jayson Red was harvested and vinified in the same manner as the Proprietary Red and the Merlot; the whole berry fruit was from hand picked lots and fermented in short, open-topped stainless steel tanks and cold soaked, using native yeasts. The wine then finished fermentation in 80% new French oak barrels and was bottled neither fined nor filtered.

Notes from

Tuesday, May 6, 2008

Rochefort Ales

Rochefort is one of only 7 breweries that are allowed to be called "trappiste".

"The Abbey of St-Remy, in the southern part of Belgium, was founded in 1230, and the monks began to brew beer sometime around 1595. The beautiful small brewery in the abbey, Rochefort Trappistes, is one of only seven Trappist breweries in the world and makes full-bodied, deeply flavored dark ales. They are bottle-conditioned and among the world's most highly-respected beverages." -- importer

"6" or Red Cap

"Reddish-brown color with amber-gold highlights; soft body leads to earthy flavors and an herbal character. Refined, soft spiciness in the bouquet finishes with a bit caramel. Bottle-conditioned for soft natural carbonation." -- importer

"8" or Green Cap

"Deep brown color; the flavor is vigorous and complex, with firm body to support the strength. The aroma has elusive notes of fresh fruit, spice, leather, and figs." -- importer

"10" or Blue Cap

"Dark brown color. Great strength balanced by a complexity of flavors and firm malt backbone. The bouquet covers a wide range: port wine, leather, apricots, oak, spices - a deeply intriguing beverage." -- importer

Monday, May 5, 2008

Grand Marnier 150th Anniversary

Grand Marnier 150th Anniversary....$194.99
Includes 2 Riedel Snifters

Launched in 1977 to comemmorate the 150th Anniversary of Grand Marnier and it is made with Cognac that is aged up to 50 years.

"Very deep amber-orange hue. Generous brown spice, orange, and caramel aromas explode from the glass. A viscous, rich attack leads to a full-bodied palate." -- 100/100 BEVERAGE TASTING INSTITUTE.

Saturday, May 3, 2008

ROSE wine time!!

The weather is warming up, and that means great Roses.
Here is what is current...
French - Chile - Australia

2007 Bargemone Rose...$15.99
2007 Tres Ojos Rose...$11.99
2007 Beauvignac Syrah Rose...$9.99
2007 Domaine Les Grands Bois Rose...$12.99
2007 Chateau Mourgues du Gres Galets...$13.99
2007 Chateau Mourgues du Gres Fleur d'Elegantine...$12.99
2007 Chateau de Manissy Tavel Rose...$15.99
2007 Turkey Flat Rose...$15.99
2006 Domaine Tempier Bandol Rose...$31.99
2007 LaPlaya Cabernet Rose...$7.99

Thursday, May 1, 2008

Kerisac Hard Cider

Kerisac Hard Cider...$6.99 / 25oz

This is the perfect drink for brunch, picnics and other great outdoor activities. This is one of the best quality alcoholic ciders you will try.

"The cider is produced from these five following types of apples: Kermerien (bitter), Bedan (sweet), Douce-Moën (bitter-sweet), Petit Jaune and Avrolles (acidulous).
This special cuvée is low in alcohol (only 2.5%). Refreshing and fruity, it is ideal as an aperitif and excellent when poured over desserts and sherbets. " -- Importer