Sunday, January 31, 2010

Ranger IPA

Sierra Nevada Bigfoot -- arriving on Tuesday February 2

In stock now at Forsyth....

New Belgium Ranger IPA...$7.99 .....6pk
"Ever met a New Belgium Beer Ranger? They are our beloved folks out in the field. Spanning all 26 of our states from the Pacific to the Atlantic, our Beer Rangers do their best to protect, to pour and to partake. And explore many a beer from many a brewery, they do. The fellows up in the Northwest kept calling for “more hops!” Soon it became a common theme across the land. Rangers, fans and craft lovers everywhere were searching for hoppier beers. So, here it finally is – New Belgium’s foray into the true American India Pale Ales. Bring out the hops! This clear amber beauty bursts at the starting gate with an abundance of hops: Cascade (citrus), Chinook (floral/citrus), and Simcoe (fruity) lead off the beer, with Cascade added again for an intense dry hop flavor. Brewed with pale and dark caramel malts that harmonize the hop flavor from start to finish, Ranger is a sessionable splendor for all you hopinistas. Thank your Beer Ranger!
70 IBUs
6.5% ABV" --brewery

Friday, January 29, 2010

A bargain Islay....

Our whiskey selection is growing very strong... Smokehead Islay Single Malt Scotch....$44.99
Heavily peated Islay single malt whisky of the highest quality
- Contemporary, individual and exciting!
- Like a cannonball - an explosive rollercoaster of peat, smoke and spice with some delicate sweetness
- Modern 'stand-out' designer packaging. Very distinctive and tactile embossed and debossed tin generates shelf impact, consumer 'wow' factor and brand value
- Main front bottle label is uniquely placed on the bottle rear reflecting adjectives describing the whisky back through the spirit itself
- Accessible and stylish brand to be enjoyed predominantly by the modern, discerning and adventurous male drinker

Like a cannonball - hits the palate at once with cocoa, peat and some honey sweetness then explodes with peppery spice and more earthy peat. Spreads to all the areas of your mouth with more peat and light sweetness.

Even more peat, spice, mandarin - then dries up. When you think it’s all over the peat comes back to hit you again.

A rollercoaster of peat and spice with some delicate sweetness.
We featured the BrewDog beer that was aged in used SmokeHead Barrels a few months back -- click here

Thursday, January 28, 2010

High West Whiskey

"Utah’s first distillery since the 1870’s, High West Distillery and Saloon offers a truly unique experience as the world’s only ski-in distillery and gastro-saloon. We are located at exactly 7000 feet in the Wasatch Range of the Rocky Mountains in Old Town Park City, Utah.

Founded by prospectors in the late 1860’s, Park City became one of the richest silver mining towns in the West, and the best watering hole in Utah. Our aim is for the High West Distillery and Saloon to contribute to that reputation. We invite you to share in our passion for great spirits, and our love for the American West." -- High West

Very small production, only distributed in about 7 states.

Order online now

High West Whiskey Rendezvous Rye...$41.99
Batch #37

Top 10 new whiskeys of 2008
Malt Advocate Magazine
"A blend of two rye whiskies, a 6 year old made from 95% rye and a 16 year old made from 80% rye. These are very high percentages of rye, even for a straight rye whisky which only needs to contain 51% rye to meet the definition. It was very clever to marry the vibrancy of a younger whiskey with the depth of a mature whisky. Thanks to the high rye content, this whisky is very spicy, with cinnamon, crisp mint and fennel. Underlying sweet notes of caramel, molasses, vanilla, macaroon, cocoa, and candied fruit provide a calming effect and enhance the whiskey’s complexity. But, in the end, the rye is the victor, emerging with a vengeance and giving the whisky a bold, warming spice finish. Great price, compared to other premium rye whiskeys. "

Advanced Malt Advocate magazine rating: 95

The very first batch -- we have BATCH #1
Bourbon and Rye together!
High West BouRye....$49.99
This is a blend of straight bourbon and two straight rye whiskeys (thus the name, which combines parts of both). Very interesting indeed. But how does it taste? It’s clean, crisp and quite vibrant (especially on the nose). The rye note is evident throughout. It starts out more like a high rye-content bourbon, with the molasses, caramel, coconut cream, sweet corn and honey-kissed fruit marrying nicely with the dried spice (vanilla, cinnamon, brisk mint). But then on the latter half of the palate, the rye really kicks in. The whiskey gets bold, the rye becomes intense (almost piercing), with a dried spice finish. Some whiskeys are even keeled throughout. This one is more of an adventure. Not complex enough for “classic status” (>95), but a very distinctive, enjoyable whiskey.

Advanced Malt Advocate magazine rating: 9o

Very, very, very, rare!!!

In stock now...

Sold Out!!
Old Rip Van Winkle Family
Selection 23 year Old Decanter....$349.99

Limited Edition ORVW 23 year-old Decanter
23 years old - 57% abv (114 proof)

Limited Edition Old Rip Van Winkle
Bourbon Whiskey to be released

FRANKLIN COUNTY, KY—December, 2009 —The Van Winkle family is pleased to announce the release of a very limited Old Rip Van Winkle Family Selection 23 year-old bourbon whiskey decanter. Every barrel of whiskey was chosen from the lower, cooler floors of the aging warehouse, allowing this wheated-recipe bourbon to age more gracefully.

Julian and Preston Van Winkle hand-picked these select barrels which were filled in April of 1986. This bourbon will not be chill filtered, leaving in all the flavor and complexity of the whiskey. Each decanter will be bottled at the original barrel entry proof of 114.

“This is some of our best whiskey,” commented Julian Van Winkle. “I’m thrilled to offer this new expression of Old Rip. Hopefully whiskey aficionados will appreciate the rich taste of this bourbon as much as I do.”

There will only be 1,200 of these unique decanters available. Each bottle was produced by the award-winning Glencairn Crystal of Scotland and is hand-engraved and numbered to commemorate the exclusive bottling. Every decanter will be packaged in a beautiful solid wood, leather-lined box along with a crystal stopper and two crystal glasses.

Bacon Basket....

Say ‘I love you’ with … bacon?
Evan Benn

check out the article on

Mardi Gras beer...

Each 6 pack comes with Mardi Gras beads...
Lakefront Big Easy Imperial Maibock...$8.79 / 6pk

"We brew just a few batches of our Big Easy Lager every year to celebrate Mardi Gras. Don't be fooled by this beer's light color: at about 7% alcohol by volume, it can very quickly make you the life of the party! Pours a brilliant blonde-gold with a bright white fluffy head. Malty aromas blend with German noble Hallertauer hops. The flavor is bold and malty, with a robust sweetness provided by ample amounts of Munich pale malt that continues to the clean finish. A great crowd pleaser, and a fabulous beer for Carnival, whether you're celebrating down in the French Quarter or right here with us in Milwaukee.
Pairs well with Cajun, or any spicy food. A rounded hop flavor and crisp carbonation lift the spiciness of gumbo and jambalaya, while the substantial body stands up to the richness of dishes like etouffee. The sweetness can almost even pair with caramely pralines." -- brewery

Wednesday, January 27, 2010

RateBeers best of 2010

RateBeer has released their list of top brewers of last year....
Best Brewers 2010

The Wine and Cheese Place stocks beers from the breweries underlined....we should feel luck we carry 5 out of the top 10!! Click on the beers to order online and read more.

1 Three Floyds Brewing Company -- Munster, Indiana,

2 AleSmith Brewing Company -- San Diego, California
3 Cigar City Brewing -- Tampa, Florida
4 Founders Brewing Company -- Grand Rapids, Michigan
5 Bells Brewery -- Kalamazoo, Michigan
6 Russian River Brewing -- Santa Rosa, California
7 Dieu du Ciel Montreal -- Quebec, Canada
8 Great Divide Brewing Company -- Denver, Colorado

9 Stone Brewing Co. -- Escondido, California
10 Brouwerij de Molen Bodegraven -- Netherlands
11 De Struise Brouwers Oostvleteren -- Belgium

12 Westvleteren Abdij St. Sixtus Westvleteren -- Belgium
13 Mikkeller Copenhagen -- Denmark
14 Hair of the Dog Brewing Company -- Portland, Oregon
15 Närke Kulturbryggeri Örebro -- Sweden
16 The Bruery -- Placentia, California
17 New Glarus Brewing Company -- New Glarus, Wisconsin
18 Southern Tier Brewing Company -- Lakewood, New York
19 Ballast Point Brewing Company -- San Diego, California
20 Avery Brewing Company Boulder, Colorado

44 Boulevard -- Kansas City, Missouri
86 Schlafly -- St. Louis, Missouri

Valentines February 14th

Great Valentine's Idea....
Bacon Basket...for that special someone. Its fun and its original. We can include Bakon Vodka, Bacon Chocolate Bars, Bacon Bandages, Bacon Soap, Bacon Gummy Strips, Bacon Air Freshner and of course BACON. We purposely have 2 more bacons ordered to arrive before Valentines day. We have also increased the amount so we hopefully will not run out. That way you can choose from 1-4 different bacons for your basket if you like. Remember, bacon freezes very well so you do not have to eat it all in one week.
While products 314-727-8788 to order.

Vintage Dated Tuna

Best Tuna in the world?
2005 Bonito del Norte Tuna in Olive Oil...$13.99 / 3.9oz
(in stock at Forsyth)

Cured 2 years
"The Bonito del Norte (White Tuna) is fished from July till October at the Bay of Biscay. Ortiz Tuna is caught by rod and line, one by one, to assure the best quality in their preparations. This is a kind of fishing that helps to guarantee the future of the marine world resources. We select the best and hand-pack it right off the boat. We then cure it in olive oil in our family bodega for over a year."- Ortiz

New Holland special...

Another great closeout....also about 10 cases available....
In stock at Forsyth now
Rock Hill has a few bottles and will have more later today
Provsions will have some tomorrow (Friday)

New Holland Black Tulip - Trippel Ale...$3.99 / 22oz
Compare to the rest of the High Gravity Series...$7.29 / 22oz
"Since the early 1600's the Dutch have attempted to breed a pure black tulilp. Many have tried, a few have come close, but none have succeeded. In honor of this elusive flower, the Holy Grail of the tulip world, we offer a special brew, Black Tulip Trippel." -- brewery

"Mysterious, alluring and seductive, yet tantalizingly elusive; these are the storied characteristics of the Black Tulip. Golden in color, Black Tulip Trippel is a delightful beer with a slightly sweet body. Its ester-laden character reveals an enigmatic dance between Belgian ale yeast and Michigan beet sugar, conjuring hints of bananas and rock candy. Its inviting flavor is complemented by a pleasing dry finish. Alc. 8.8% by Vol" -- brewery

Anderson Valley closeout...

The distributor closed out these great beers....about 10 cases of each available at this price.
Brother David's Double Abbey Style Ale...$2.99 / 22oz
Compare to $6.99 at Spec's in Texas
9% ABV
"Rich mahogany appearance. Firm and substantial head that slowly fades to dry fruit aromas including apricot, figs, raisins, as well as malt and spice notes. The full body of this Belgian style ale supports initial fruit flavors that give way to malt notes and chocolate covered cherries, while suffused throughout with the distinctive flavor of the Belgian Abbey yeast. It finishes rather spicy and quite dry, with the warmth of its 9% alcohol. The flavors become more pronounced, blending and complementing each other as the beer warms. If you like Belgian beer, you owe it to yourself to try this American brewed Belgian-style beer." -- Anderson Valley

Brother David's Triple Abbey Style Ale...$2.99 / 22oz
Compare to $6.99 at Spec's in Texas
10% ABV

"A bright dry aroma tops off this deeply complex Belgian-style beer that has over tones of malt, fruit, and freshly mown fields. The intensity of the higher alcohol is rounded out by the deep richness of the malt and the light hop flavors. Light and pale in color, a nice malt backbone holds up the highlights of spicy hops intermingled with yeast esters and aromas. The triple (or "tripel" as the Belgian's call it) is a medium-bodied strong Belgian-style beer, with just a touch of mild malt sweetness and a dry finish on the palate. The comparatively light body of this beer is achieved by substantial additions of candy sugar in the kettle and medium-high carbonation level. The hopping has been kept low, with the use of classic European hop varieties to give just a hint of spiciness." -- Anderson Valley

PADDY is here!!

Everyone that travels to the U.K. comes back asking for Paddy's Irish Whiskey, but up until now, it has not been available here in the United States. We have it in stock now at Forsyth, Ballwin and Rock Hill. Missouri only received 30 cases at this point. Only size available is liters. But we have been transitioning most of our 750ml bottles of liquor into liters this year. It is 33% more liquor and a much better price per ounce. Jon our "slogan man" wants us to be the LITER leaders.

Paddy Old Irish Whiskey....$26.99 / liter
Here is some info from their website...
Fresh and lively, aromatic - a complex interplay of nutty maltiness, woodland fragrances and spice, with hints of honey and vanilla.
Mild, soft, a distinctive mellow maltiness, a touch of sweet oil, spiciness - and again those background notes of honey, vanilla, toasted wood.
A sweetness gently fading, mellow maltiness and mild woody notes lingering pleasingly.

Paddy Whiskey is distilled three times from the finest quality barley and water. This ensures a whiskey, which is particularly light, well balanced and pure.Its relatively low pot-still content and uniquely high proportion of malt whiskey, ensures Paddy is 'One of the softest of all Ireland's whiskeys'
Jim Murray, International Whiskey Connoisseur.

During maturation in oak casks stored in dark aromatic warehouses for up to seven years, Paddy whiskey mellows, and takes on it's distinctive rich, golden colour.Two percent of Paddy Whiskey is lost to the atmosphere during maturation. This evaporated whiskey has come to be called 'The Angel's Share'.

The most well known of all the Irish whiskeys is Paddy whiskey. But less well known, is the fact that this delightful whiskey was named after a gregarious sales representative for Cork Distilleries Company called Paddy Flaherty.

Cork Distilleries Company
Cork Distilleries Company was founded in 1877 and had a number of distilling sites in the Cork city area. The distillery used the finest local grown barley and pure water from tributaries of the river Lee to distill world class whiskeys. The walls of the distillery still stand in Cork today in the area known as North Mall. In 1882, a young Patrick J. O’Flaherty joined the Cork Distilleries Company as a traveller. Paddy covered an area stretching from Youghal to Mallow selling the rather unwieldy named ‘Cork Distilleries Company Old Irish Whiskey’.

Fun With Bacon

When we said the year of the bacon, we meant it....
Now in stock at Forsyth....everything you need for the bacon lover...

Bakon Vodka - click to read more
Bacon Chocolate - click to read more
Artisan Bacon from around the U.S.

Now check out these items....we can make up the perfect Bacon gift basket for that bacon lover in your house.

Bacon Strips Bandages....$4.99

"Ouch! That smarts! Treat your minor cuts, scrapes and scratches with the incredible healing power of a designer bandage from Accoutrements. And if a fancy bandage isn't enough to dry up your tears, how about a FREE TOY!"

Funky Fresh Bacon Air Freshner...$1.99 / pkg

Bacon Air Freshener---Just say no to pine trees! Our selection of Air Fresheners features fun images and enticing aromas! Each one measures about 4" (10.2 cm) and comes with a string for hanging.

Uncle Oinker's Gummy Bacon...$4.99

"These succulent strips of Gummy Bacon are so realistic you'll want to fry some up and serve them with an egg and a side of hash browns. But please don't. Gummy Bacon should only be savored raw. Each illustrated window box contains four 20 gram slices of strawberry flavored gummy meat sealed in a plastic bag. Safe Handling instructions: Keep in a cool dry place away from sunlight, high temperatures and humidity. Do not attempt to fry or Microwave!!" :D

Bacon Soap....$6.49

"It's a sunny Sunday morning and you wake to the sweet smell of bacon wafting from the... bathroom? That's right, we've captured the enticing aroma of frying bacon in a bar of soap! Each marbled bar has the words "Bacon Soap" embossed on top and comes in a fancy tin. "

A delightfult soap infused with the sweet perfume of Bacon!!!

Bacon & Egg Bag....$6.99

Two happy friends together

"These days most people bring their own bags when they shop, but why settle for a bag that advertises the local grocery chain when you could be sporting something more stylish? And when we say stylish we mean something with illustrations of overly happy anthropomorphized breakfast food!"

Bacon Gumballs....$3.99

Yes, we've gone overboard with the "bacon" thing, but who can blame us? Bacon is a powerful force and we are but disciples doing our part to spread the gustatory gospel.

Tuesday, January 26, 2010

The finest Roquefort

There are only seven producers of "real" Roquefort blue cheese. The largest and most famous by far is Roquefort Société. The others include Gabriel Coulet, Roquefort Papillon, Vernières, Carles, Fromageries Occitanes, and Combes (Le Vieux Berger).

Gabriel Coulet Roquefort "Le Petite Cave"
"La Petite Cave" is the reserve version of Gabriel Coulet. Their head cheesemaker selects the finest wheels of Roquefort in their cellar and they become "Le Petite Cave". Come in for a taste of this gold medal winning cheese.

"The story of Gabriel Coulet brings us in 1872, when Guilhaume Coulet, a carter by trade, began to dig a cellar under his residence of Roquefort with the intention of letting some bottles of wine mature…

Then, he discovered a fleurine (one of the famous faults which ventilate Roquefort cellars), and he decided to continue his labour to make a maturing cellar.

Years passed and our founder gave the torch to his son Gabriel Coulet in 1906. Passion becoming stronger, Gabriel Coulet worked passionately giving in this way his name and his fame to the company.

A few decades later, it was his son-in-law’s turn, Francis Laur, to take over the reins, and he made a famous cellar of it.

The fourth generation (Pierre and André Laur, Francis Laur’s sons) knew how to conquest over the years the hart and the papillae of lovers of Roquefort from France and abroad expanding strongly sales in the world.

The fifth generation (Jean-Pierre and Emmanuel Laur, Pierre and André Laur’s respective sons), boosted by a passion and an undeniable family talent, today takes up the challenge of Gabriel Coulet Roquefort recognized for its quality in the whole world.

Many medals (including Gold medal in 2004, 2005 and 2006 at the agricultural general show of Paris) reward the relentless work of this family and independent company (SME) hanged out in the middle of the mass of fallen rocks of Roquefort…" -- their website

Monday, January 25, 2010

A rare farmhouse cheese...

A very rare farmhouse -- raw milk Ossau Iraty...

in stock now at Forsyth....

Ossau Iraty Vallée d’Aspe Pur Brebis
Whole Raw Sheep's Milk Ossau Iraty
Most of the Ossau-Iraty we see here in the states is the large factory (non-fermier) produced version, but we just received an artisan hand-crafted farm-made (fermier) version. It is made from raw sheep's milk cheese from the Manech Ewe in the Pyrenees mountains. This cheese is more aged and more flavorful than the "regular" Ossau-Iraty that we carry year round. It has a great aged, nutty and very robust flavors.

Amazing cheese...

Nettle Meadow Kunik
New York
"This cheese is a sumptuous concentration of the organic grains and wild herbs our goats eat every day, including wild raspberry leaf, nettle, kelp, comfrey, garlic, barley, goldenrod." -- label

This is an amazing cheese that we only get in periodically. This new batch is quite delicious. We normally have the 8 oz "buttons", but this time we got in the 1 pound wheels. It is a white mold ripened triple cream cheese made from a blend of Jersey cow cream and from goat's milk. The delicious white paste inside the rind is rich and buttery from the Jersey cow cream and the goat's milk gives it a nice tanginess. Come in and ask for a taste and you will be hooked also.

More information about Nettle Meadow if you are interested...
Nettle Meadow Goat Farm and Cheese Company
Happy Goats - Great Cheese
"Nettle Meadow Goat Farm is a 50 acre 2300 head dairy and cheese company in Thurman, New York just below Crane Mountain in the Adirondack just between Gore Mountain/North Creek/NY and Warrensburg New York. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, goat cheese and the simplicity and challenges of farm life. Our farm is run with the assistance of farm manager, Stephen Hitchcock, assistant manager Sam Saunders, Joan Flanagan, Mellanie Groff, Adam Clute, Nathan Groff and Janissa Parker. Nettle Meadow farm was originally founded in 1990 and is the home of 250 goats, several dozen sheep and a small group of happy Jersey cows.Nettle Meadow is committed to the principles of natural ingredients, happy and healthy goats, and carefully hand-crafted artisan goat cheeses. We make several varieties of soft goat cheeses including plain chevre, tellicherry pepper and lemon verbena chevre, chevre with mixed herbs, horseradish, olive oil and garlic chevre, maple walnut chevre, pumpkin spice chevre and herb, pepper and garlic chevre as well as fromage blanc, honey lavender fromage blanc, and rosemary infused fromage blanc. We are also well known for our semi-aged cheeses, including triple cream Kunik made from goat milk and jersey cow cream, and Crane Mountain made from 100% goat's milk as well as our most recent creation - Three Sisters (named after Three Sisters mountains which overshadow our farm) and made from farmstead sheep, goat and jersey cow milk.
Nettle Meadow's Sanctuary is also home a number of retired and rescued farm animals which includes several young male goats looking for good homes as pets or brush goats and male and female young kids free to good homes for pets and brush goats year round." -- website

Bacon #3 of 2010

2010 TWCP Year of the Bacon
Bacon #1 - Iowa -- Valde Rose - Sold out
Bacon #2 - Kentucky -- Scott's Jowl Bacon
(few packages left at Forsyth and Ballwin)

Bacon #3 - New Hamphsire
Just arrrived (at Forsyth and Rock Hill)

North Country Smokehouse

It looks delicious...(I will be trying it tonight)
North Country Cob Smoked Bacon....$9.99 lb
Thick Cut

Corn cob smoking is a traditional style of smoking in Northern New England. It is more pungent and less sweet than Applewood. The leanest bellies are selected to create the finest bacon available anywhere and at any price. Slow cured for days in maple syrup and select spices our bacon is then smoked and cooked for 8 hours.

"My family has been selling the finest smoked meats in the Connecticut River Valley for over seventy-five years. We have seen many changes since the days when my grandfather sold meat off a horse drawn cart. However, we continue to maintain only the highest commitment to quality and service possible." -- Mike Satzow, proprietor

Hand selected at a small family owned packing plant at the mouth of the St. Lawrence seaway extra lean pork bellies began there journey from farm to your table. Once it is accepted at our plant the bellies are marinated in a sweet brine and slowly smoked.

The same basic brine that we use in our hams and chops is also used with our bacons. Only the leanest of fresh pork is used in the preparation of our bacons and the blend of our maple cure and applewood or cob smoke making our bacon some of the finest available. In fact, Yankee Magazine says, "You will not find a finer bacon."

We could go on and on as to what makes our bacon so spectacular, but we would rather you take a taste and that will explain it all!

Bacon ---

I pulled 5 more packages of Scott's Jowl Bacon from Rock Hill
-- so we have a few more packages at Forsyth now and a few in Ballwin

Quilceda Creek Cabernet

Extremely limited!!
In stock now!!

2006 Quilceda Creek Cabernet Sauvignon Galitzine Vineyard...$144.99
"The 2006 Cabernet Sauvignon Galitzine Vineyard, located in the Red Mountain AVA, is 100% varietal. Dark ruby/purple in color, it delivers an enticing nose of pain grille, pencil lead, earth notes, spice box, violets, and assorted black fruits. On the palate it is dense, ripe, full-bodied, and structured. Still a bit tightly wound, it will reveal its full potential with another 5-7 years of cellaring. It will provide much pleasure from 2015 to 2026 at the least. In 1990, in Issue 69, after tasting a complete vertical of Quilceda Creek Cabernet Sauvignon, I wrote that the winery was producing Washington’s (and possibly America’s) finest Cabernet Sauvignon. Little has changed in the intervening years. The winery has been upgraded and the portfolio has been expanded, while quality remains at the summit."

Rated 96/100 The Wine Advocate

Saturday, January 23, 2010

Vintage Port

Some new ports in stock now....

2003 Quinta do Noval Vintage Port...$88.99
What a nose. Ripe fruit, with chocolate, blackberries and raisins. Full-bodied and medium sweet, with velvety tannins. Finish goes on and on. Layered and wonderful. Best after 2014. 1,500 cases imported. –JS"

Rated 96/100 The Wine Spectator

2007 Quinta do Noval Port....$86.99
"Impressive aromas of crushed blackberry, mineral and dried flowers. Intense and deep. Full-bodied, very sweet and dense on the palate, with big, round tannins and a long finish. Score range: 94-97 –JS"
Rated 94-97/100 The Wine Spectator

2007 Taylor Fladgate Port....$89.99
A classic baby Vintage Port nose of blackberry, currant and a little bit of green lemon leaf. Full-bodied and medium sweet. There's a solid core of ripe fruit and powerful tannins, with grip. The real deal. Score range: 94-97 –JS"

Rated 94-97/100 The Wine Spectator

Two hot new wines....

Last time importer, Dan Kravitz, was in town we tasted well over 60 wines and there were two new wines that stood out for all of our wine buyers......

Alfredo Roca - Argentina
2007 Dedicación Personal Bonarda....$16.99
"The Roca family has been producing wine in Mendoza for 4 generations, and currently farms nearly 260 acres in San Rafael, the southernmost province of Mendoza. At altitudes of 2,300 to 2,600 feet above sea level, Roca's vineyards produce distinct, cool-climate wines of singular quality.

Tasting Notes: Deep, ruby red color with inky, black tones. Ripe raspberry/cherry aromas on the nose, with spicy vanilla notes. Smooth and polished on the palate, with a supple texture, bright red fruit flavors, and a lingering finish.
Serve With: Excellent with richly sauced dishes such as veal or pork scallopini in marsala sauce or wild mushroom ragout served over creamy polenta." -- Importer

2005 Bordeaux -- from that amazing vintage of Bordeaux!!!
Château des Tourtes
2005 l'Attribut des Tourtes....$24.99
"Owned by Philippe Raguenot, father of Emmanuelle Miller and Marie-Pierre Lallez (who, along with their husbands, Darren and Eric, own Château Haut Beyzac in the Haut Médoc), Château des Tourtes is a substantial property situated in the Premières Côtes de Blaye district of Bordeaux.

Tasting Notes: This elegant red offers intense aromas of ripe red berries, with light toasty, vanilla notes. It is smooth and well-structured on the palate, with supple tannins and a long, lingering finish.
Serve With: Perfect with rich cheeses, game birds, or prime cuts of red meat." -- importer

Great Rhones

We are very excited about these very limited Rhones. We are proud to introduce them to Missouri.
"This is a new estate, producing both Cotes du Rhones and Chateauneuf du Papes, that has me as well as some of the locals admiring their first releases. The rather glaringly modern label of these wines reads, “Powered by nature.” Vermeersch was a Formula One driver, and apparently has put his earnings to a good cause, producing southern Rhone wines."
-- Robert Parker, The Wine Advocate

2008 LePlan Classic Cotes du Rhone Rouge...$16.99
A blend of Grenache, Carignan, and Syrah also from 20 year old vines.
This wine has a wonderful deep purple color and a fresh and fruity nose. The wine is loaded with great berry flavors but is very balanced. This is a delicious and classic Cotes du Rhone. (This wine is organic, but not certified)

2008 LePlan Classic Cotes du Rhone Blanc...$16.99
A great blend of Roussanne, Marsanne and Clairette from 20 year old vines. This is a wonderful white Rhone that has a good citrus component along with the freshness of peaches and apricots. This wine is very impressive for the money with the complexity and length of the finsih. (The wine is actually certified organic).

Friday, January 22, 2010

Le Plan --

We are very excited about these very limited 2007 Rhones. We are proud to introduce them to Missouri.

"This is a new estate, producing both Cotes du Rhones and Chateauneuf du Papes, that has me as well as some of the locals admiring their first releases. The rather glaringly modern label of these wines reads, “Powered by nature.” Vermeersch was a Formula One driver, and apparently has put his earnings to a good cause, producing southern Rhone wines." -- Robert Parker, The Wine Advocate

Now Available online - click here

2007 Le Plan Cotes du Rhone Villages GT-X....$44.99
Grand Terroir - X Cepages
"A killer Cotes du Rhone is the 2007 GT-X. A 700-case blend of five red grapes and 5% Viognier, it is an opulent, rich, full-bodied Cotes du Rhone with lots of pepper, lavender, kirsch, black fruit, flower, and forest floor notes. This sexy, full-throttle, pedal-to-the-metal wine gushes with fruit. It is irresistible now, and should evolve for a decade or more."
Rated 94/100 The Wine Advocate

2007 Le Plan GT-A....$24.99
Grand Terroir - Aramon
"The dense blue/purple-colored 2007 GT-A Vin de Pays du Drome, is made from Aramon, a grape varietal that is rarely encountered anymore. It offers up abundant aromas of flowers, incense, graphite, pen ink, and black fruits followed by a full-bodied, powerful mouthfeel. This unique wine should drink nicely for 3-4 years."

Rated 90/100 The Wine Advocate

2007 Le Plan Cotes du Rhone Villages GT-S...$34.99
Grand Terroir - Syrah
"The 2007 Cotes du Rhone GT-S (100% Syrah) is a modern-styled effort displaying blackberry, tar, charcoal, and graphite characteristics in its full-bodied, impressively-styled personality. It should keep for a decade or more."

Rated 91/100 The Wine Advocate

2007 Le Plan Cotes du Rhone Villages GT-G....$29.99
"The full-bodied, lively 2007 Cotes du Rhone GT-G (which stands for 100% Grenache) reveals plenty of balsam wood, pepper, lavender, black raspberry, and cherry notes as well as good underlying acidity and sweet tannin. This beauty should drink nicely for 5-7 years."

Rated 91/100 The Wine Advocate

2007 Le Plan GT-C....$19.99
Grand Terroir - Carignan
"The dark ruby/purple-tinged, medium-bodied 2007 GT-C Vin de Pays du Drome (100% Carignan) exhibits dusty, earthy notes intertwined with hints of tree bark, berries, kirsch, and spice. Although not as impressive as the Aramon, it is a heck-of-a-good wine as well as a decent value"

Rated 88/100 The Wine Advocate

New O'Fallon....

Order O'Fallon beers online

Here is the VERY BIG news....

Hemp Hop Rye Amber (same price as their "everyday" lineup)

Brian, head brewer, describes it as Mahogany Ale with sunflower, pumpkin seed flavor, a great nuttiness. Session amber with a Cascade Hop finish. Not dry hopped. Made with Rye and toasted hemp seed.
Draft will be available in about 3 weeks. And if label approval happens on time we should see bottles in April.

They are starting a 4 pack series called...
Brewers Stash
first one will be a
O'Fallon Wee Heavy.
We should see it mid February in draft, and bottles in March. It is a monster 10.4% with residiual sweetness and very malty. He said has 5% cherry wood smoked malt that you can detect to balance out the maltiness. He kept saying -- heavy, heavy, way heavy.

Mike Sweeney just posted package pictures and more info at

Here is more detailed info from Evan Benn of the Post Dispatch.
Click here for the full article.
1. Brewer’s Stash Series – This seasonal selection will come in four-packs several times a year. First one up: Wee Heavy Scotch Ale, a 10.4 percent alcohol-by-volume brew with cherrywood-smoked malt that comes through big on the finish. Brewery owner Fran Caradonna joked that they nicknamed it “Way Heavy.” This should be kegged and on draft around St. Louis by the end of next month, and bottles should follow in March.
2. Hemp Hop-Rye Amber Ale – This was the big reveal of the day; a new, yearround offering to join O’Fallon’s lineup of 5-Day IPA, Gold, Wheat and Smoked Porter. Brewmaster Brian Owens uses toasted hemp seeds he imports from Canada, which offer a nutty spice flavor to the brew that finishes with a hoppy, bitter bite. The brewery started full production of the 5.5 percent ABV beer today, and Caradonna said she hopes to have kegs of it to area bars and restaurants within three weeks. Bottles should arrive by March or April. Despite the hemp-marijuana connection, O’Fallon has gone out of its way to ensure this is not a gimmicky product: no pot leaves on the label, which includes information about hemp’s many legal uses and its relationship to the hop plant (they’re cousins). And just to be sure, the feds make O’Fallon send them two independent lab results every time they bring in a new shipment of hemp seeds, to ensure there is zero THC content in them.
3. Wheach in cans — Starting this spring, O’Fallon will offer its popular wheat-peach beer in cans. The craft-beer industry is really embracing cans, which were long considered vessels for cheap swill. But brewers and drinkers are increasingly recognizing that cans are more outdoor-friendly than glass bottles, and they eliminate the chance for light and oxygen to sneak into a beer, thus skunking it.

Extreme Whiskey

First we started seeing extreme beers, 100+ IBU (international bittering units) and then Mikkeller is coming out with 1000 IBU beer...

Now extreme scotches---
The most heavily peated scotch --

Peating Levels
The peating levels of the Islay whiskies vary considerably, and have a clear relationship to the smokiness of the finished product. Here are the peating levels of the malt used by all 7 Islay distilleries, measured in phenols parts-per-million

Octomore: 131 PPM
Ardbeg: 54ppm
Laphroaig: 40-43ppm
Lagavulin: 35-40ppm
Caol Ila: 30-35ppm
Bowmore: 20-25ppm
Bruichladdich: 3-4ppm
Bunnahabhain: 1-2ppm

Very limited
Octomore Scotch....$169.99 / bottle
Edition 01.1
Aged 5 years
PPM - 131

Available online also

The story of Octomore:
"Octomore is a farm, near Port Charlotte, two miles from the Bruichladdich distillery. It is also the name of a truly exceptional new malt the worlds most heavily peated whisky ever.

The name Octomore is derived from the division of an old Islay estate into eight agricultural units or workable eighths. In this case the ‘Large Eighth’. The Eighth of the Mill (Octovullin) is near Bridgend.

There was a distillery on the farm (now used as a holiday cottage) founded in 1816 by George Montgomery, who had it until 1840 and it finally closed down in 1852. A gentleman called Thomas Pattison was also involved. Yet in Alfred Barnard’s famous book written at the end of the nineteenth century there was no reference to it.

The farm now belongs to James Brown, Godfather of Octomore and man of many talents (none of which includes being a soul singer) but lighthouse and holiday house keeper, farmer, piper and part- time policeman.

It is here that our invigorating spring is found which supplies the water we use for reducing the strength of the Bruichladdich bottlings from cask strength to 46%.

The spring also supplied water for the village of Port Charlotte in the olden days, and even after connection to the mains system, older folk would continue to trudge up the hill to collect their water. The rock here, at The Rhinns (this part of Islay), through which the water percolates, are the oldest in Scotland (bar Lewis) and the oldest on which any distillery in Scotland is built. Bizarrely, if it was not for the Caledonian Orogeny (500 million years ago), Bruichladdich and Port Charlotte would be part of the Arequipa coast of Peru – the Rhinns got left behind!

Port Charlotte, the moderately peated version (40 ppm) of Bruichladdich, produced in homage to the original Bruichladdich of 1881, was distilled for the first time in May 2001. Following the success of Port Charlotte, we thought the world needed to see the maximum phenolic content that could be achieved. What would Bruichladdich’s tall-necked stills make of this – the most heavily peated malt ever? Only one Maltings was able to rise to the challenge, and one load of this very peaty malt was delivered for distillation. Originally we hoped it would be 60ppm, then it was rumoured to be 70ppm – but we were amazed to discover after analysis, that it was a staggering 80.5 parts per million! Rather fitting too, bearing in mind the name we had already chosen for it.

This most heavily peated version of Bruichladdich was born on Thursday 16th October 2002 and was christened Octomore, in memory of the long forgotten distillery.

And what have we created? The tall, narrow-necked stills at Bruichladdich produce a remarkably sophisticated, elegant and floral spirit. They have not, and indeed could not, produce a spirit of the style of Ardbeg, Lagavulin or Laphroaig, or more importantly, the medicinal flavours associated with these Southern Islay heavyweights. Instead the stills have produced the most exceptional Islay hybrid – an extraordinarily heavily peated Islay nose with an incredibly refined spirit. And no medicinal flavours. A tidal wave of a dram, with a satin mouthfeel - after several years of Islay maturation we believe this will be in a class of its own.

Octomore now accounts for roughly 12% of whisky distilled annually.

Only 200 casks have been laid down. These are not for sale as new fillings even though we have experienced an unparalleled level of interest from wealthy private individuals and other distillers. We are going to mature Octomore in Warehouse Five until Jim decides that it is ready to be bottled, which we anticipate being in no less than eight years time, to sell in a limited number of selected specialist retail shops. There is no question that demand will far exceed our limited supply, as every whisky connoisseur and enthusiast will want to taste it. To avoid disappointing too many of our friends, we have decided to offer some of this precious stock for sale now, like with Bordeaux wines, as ‘futures’.

The first 800 cases, actually distilled on the 16th October 2002, will be reserved for those who have purchased their case as ‘futures’.

Now for all you whisky connoisseur's here is the actual readings as per Dr Jennifer Newton M.I.F.S.T of Tatlock and Thomson Scientific Services." -- Bruichladdich

Hopslam --

TWCP is still sold out --

But I am told our Provisions location just got in 5 more cases

Hopslam....$15.99 / 6pk
While supply lasts at Provisions.

Beer Glasses --

We just got some nice ones in stock now at Forsyth...
limited -- they usually do not last long.

Orval Goblet....$3.99 each

Westmalle Goblet...$3.99 each

Duvel Goblet....$3.99 each

Sushi -- our neighbors

SekiSui Sushi
7443 Forsyth Blvd
Clayton, MO 63105
A few months back new owners took over SekiSui. SekiSui is next door to TWCP Forsyth. They have lowered the prices and added a lunch buffet $8.95 all you can eat. Check them out and welcome our new neighbors.

Pegau CDP

The wait is over for the amazing 2007....
One of our favorite estates....

2007 Pegau Chateauneuf du Pape Reserve...$79.99
"The 2007 Chateauneuf du Pape Cuvee Reservee, still aging in foudres, was tasted from different lots. The most promising wine made here since the 2003, it is a full-bodied effort revealing dense, concentrated fruit, and high tannins that still need to be resolved. It will require some bottle age to round into drinking shape. The color is a dense plum/purple, and the wine shows considerable licorice, lavender, roasted herb, and meat juice characteristics, as well as a texture of beef blood – no doubt attributable to the old vines from which it is made. The fruit dominates, and the wine is intense, rich, and full-bodied. It will undoubtedly need 3-4 years of bottle age after its release, and should last 20-25 years based on the fact that their older vintages (i.e., 1979, 1981, 1983, and 1985) are all still in terrific condition."
Rated 94-96/100 The Wine Advocate

Available online -- click here

Bacon and Chocolate....

TWCP Year of the Bacon continues.....
Bacon and Chocolate Bars....

Vosges Mo's Bacon Bar...$6.49 / 3oz
Breathe…engage your five senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue.
Mo's Bacon Bar: applewood smoked bacon + Alder wood smoked salt + deep milk chocolate, 41% cacao


New -- Dark Chocolate!!!
Vosges Mo's Dark Bacon Bar....$6.49 / 3oz

It was surely only a matter of time! Following the huge popularity of Mo's Bacon Bar in deep milk chocolate, we can present the newest member of the exotic candy bar family. With the same applewood smoked bacon and Alder wood smoked salt as its famous relative, the beautifully rich 62% dark chocolate encases these tantalizing flavors.

Mo's Dark Bacon Bar: applewood smoked bacon + Alder wood smoked salt + dark chocolate
62% cacao

Wednesday, January 20, 2010

2010 Bacon #2

On a tip from Bill Burge of STLBites (check out his St. Louis Food Blog), we have chosen our next bacon. Our plan is to always feature different producers and different styles. Bacon #2 is Scott's Country Jowl Bacon. Bacon #3 is already ordered and is going to be a cob smoked bacon. More about that next week though....

In stock now at Forsyth only --

Scott's Country Jowl Bacon....$2.99 / 1 pound package (sliced)

Description: Jowl bacon comes in shorter strips than the Regular Bacon and has a wonderful flavor. Can be fried, or season your beans, and greens with it. As with all our bacons, it requires no refrigeration during shipping, but best to store in the refrigerator or freezer upon arrival. We added no Nirtrates, Nitrites, or MSG to this product. Sliced in 1 pound packages.

"Now let us share a little something about us with you. We have been High School sweethearts for a little over 47 years. Forty-four of those years we have been married. We have two wonderful Children, a son and a daughter. We also have a dear Granddaughter. We are very proud of each of them. We started this business in 1965 so June could be a full time wife and mother. If was just meant to be a part time business. Then without any advertizing except word-of-mouth, all of a sudden we had a full time business, and all our living expenses were coming from here. We now have one full time employee and 6-8 part time employees. but as you can see we are a very small business." -- Leslie and June Scott

From Scott's Website

Some info on different types of Bacon:

Jowl Bacon: comes from the cheeks of the pig (called Guanciale in Italy)
Canadian bacon: made from the back of the pig
Pancetta: "Italian" bacon comes from the belly of the pig
Cottage: made from cured pig shoulders.

Spaghetti alla Carbonara
Recipe from
Epicurious - click here to go to their site

5 oz guanciale (unsmoked cured hog jowl) or pancetta*
1 medium onion, finely chopped
1/4 cup dry white wine *
1 lb spaghetti *
3 large eggs (soon to be in stock at our store)
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)*
3/4 oz Pecorino Romano, finely grated (1/3 cup) *
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt*

* In stock at TWCP Forsyth

Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

Tuesday, January 19, 2010

The Year of the Bacon at TWCP

Bacon fun continues....

We are expecting our next bacon tomorrow (maybe Thursday). I will post when it arrives.

We will hopefully be starting Phase II next week. We will be offering local farm fresh eggs for sale (just at our Clayton location) to go along with our artisan bacon program. We have been talking to local farmers and we have been tasting these delicious FARM FRESH EGGS. Fun research. We are currently working out the logistics. We plan to feature more products from these farms including some local bacon also.

Schlafly Irish is here....

Schlafly Irish Extra Stout -- just released.
"This full-bodied and full-flavored rich, dark ale has a malty sweetness balanced with plenty of hops to create the perfect stout." -- Schlafly

Monday, January 18, 2010

New O'Fallon

O'Fallon has an exciting year ahead of them. They are planning a number of new releases. I talked to their head brewer, Brian, today and he said they are making the first announcement this Friday. He mentioned a few things that were on the table and that there will be an official press release on Friday.....stay tuned....I will post it as soon as I get the news. Plus there are a few more exciting things in the works. It is going to be an exciting year at TWCP.

Order O'Fallon online now

In stock Forsyth
Less than 200 cases made!
O'Fallon Whiskey Barrel Smoked Porter....$8.99 / 22oz
2010 Edition
6.2% ABV
The 2010 edition was raised in Four Roses Single Barrel Bourbon. It was aged for four months in the oak barrels.

"This batch of BBSP has a nice balance of oak and smoke with a touch more vanilla than the previous batch. The beer was aged for four months where temps were adjusted up and down in aging to allow the beer to work in and out of the wood. 6.2% ABV" -- Brian Owens, Head Brewer

Saturday, January 16, 2010

Year of the bacon update...

Valde Rose Bacon was a to read more
Sold Out at Forsyth in Clayton
2 packages left in Rock Hill
Sold out packages left in Ballwin

The next new bacon is ordered for next week.....
stay tuned.....we now know we need to order more of the next one....

Remember your favorites we will vote later in the year to see which ones to bring back....

Hopslam updated -- sold out at all locations

Rock Hill has -- sold out

Ballwin -- sold out

Clayton -- sold out

Friday, January 15, 2010

Three Floyds expansion...

Three Floyds is expanding and adding some new tanks. It is time to email them for Missouri. We are a perfect fit. Close by, great craft scene, and not too large for them to handle.

"The brewery hopes to increase production by 25% to 15,000/barrels a year. Note: That is not enough for widespread expansion though it should help the brewery meet local demand. The only expansion taking place so far is to Kentucky. The brewery sent down Dreadnaught, Robert the Bruce and Black Sun Stout to the Bluegrass state last month."
As reported on -- see the Three Floyds interview

Three Floyds --

As noted in the comments -- maybe we should be emailing...

Lincoln Anderson at

Three Floyds from Munster, Indiana is only distributed in a few states. They have an amazing lineup that includes 4 beers rated in the top 14 beers in the world on and they are currently rated the #1 brewery in the world on

Visit their site and read more about them -- click here

Bourbon County

I got in 1 more case of Goose Island Bourbon County Stout at Forsyth, I think that will be our last of the year.

95 point Italian

Felsina Chianti Classico Riserva Rancia...$37.99

"The 2006 Chianti Classico Riserva Rancia is a vibrant, focused wine that flows with the essence of dark fruit, minerals and flowers. The wine possesses gorgeous length and proportion, all of which is framed by powerful yet well-integrated tannins. Simply put, this is a superb Chianti that also happens to be one of the best relative values in fine, age worthy wine. The Rancia is made from vines planted on poor soils at 420 meters above sea level. In 2006, the Rancia spent 16 months in French oak, of which 60% was new. Anticipated maturity: 2012-2026."

Rated 95/100 The Wine Advocate

Order online now

Amazing vertical....

Beringer Private Reserve Cabernet Sauvignon Vertical
What An Amazing Offering!
Perfectly cellared in Beringer's temperature controlled caves, these time honored vintage Reserve Cabernets are available only at The Wine And Cheese Place. Beringer's Reserve Cabernets are famous for their ability to age into complex, harmonious wines of unparalleled beauty. Reward yourself, have a tasting with friends or it makes a great gift.
$480.00 Per 6 Bottle Vertical
We Have 10 Verticals consisting of:
One bottle each of the
1990 - 93/100 WA
1991 - 95/100 WA
1992 - 96/100 WA
1995 - 93/100 WA
1996 - 91/100 WA
2005 - 92/100 WA
Click Here to Order
This is a terrific bargain! Compare to the 5 bottle 1995, 1996, 1997, 1998 and 1999 vertical that Beringer is selling on their website for $749.00 (pictured above)

Thursday, January 14, 2010

Hip Hops!

Beer lovers are hopping for out-of-state brews

By Evan S. Benn

With sales of craft beer continuing to climb here, drinkers are pushing to get more cult breweries to distribute in Missouri, and the breweries are answering their demands with increasing frequency.

The state was flooded with dozens of types of new beer last year when breweries such as Founders from Michigan, and Moylan's and Lagunitas from California started selling here. And more are on the way.

The next is likely to be Colorado's Ska Brewing, which brewery president David Thibodeau tells me is set to hit St. Louis within the next few months. He says a big part of the decision to distribute here was insistence from beer fans.

"We get an overwhelming amount of inquiries from Missouri," Thibodeau says.

Ska's beers are already available in Kansas and Illinois, which Thibodeau says may have "tickled the fancy of Missouri's craft-beer lovers."

Read the rest of the article -- click here

Looks like the rumors are true-- Evan Benn reports that SKA Brewing from Colorado is coming to Missouri. I have been trying to get a confirmation from the brewery for a few weeks now, but no luck yet. SKA has many great beers including some in CANS!!! Click here to see their website