Saturday, July 31, 2010

Fresh Ska!!


Super Fresh Ska!!!
Just noticed that the Ska Modus Hoperandi
that we received was canned on July 27th





Recycle

I am running short on empty beer 6 pack holders for our mix/six rack. If you would like to recycle yours, drop them off next time you are shopping at our Forsyth store. Thanks.

Tasting today


Brian from Glazer will be here today from
2pm-3:30 pm
The Wine and Cheese Place Forsyth
7/31/10
Tasting these products
Chambord Vodka -- NEW!
Newton Red Label Chardonnay
Sbragia Sauvignon Blanc
Lindemans Faro
Odell Double Pilsner






Friday, July 30, 2010

Beer news...

In stock now Forsyth...
FRESH Ska Modus Hoperandi and Ska 12 pack Mixers. Just arrived at the distributor today and then to us a few hours ago.


Our Ballwin location just received:
Left Hand 400 lb Monkey
Odells Double Pilsner
Southern Tier 2XIPA Double IPA




Thursday, July 29, 2010

New Goose Island 2010 Vintages

Try them at our Goose Island tasting this Friday -- read more



2010 Goose Island Sofie is here!

Brewmasters Notes
Fermented with wild yeasts and aged in wine barrels with orange peel, Sofie is a tart, dry, sparkling ale. A subtle, spicy white pepper note, a hint of citrus from the orange peel and a creamy vanilla finish make Sofie an intriguing choice for Champagne drinkers and beer drinkers who are fond of Belgian Saisons.
Recipe Information:

Style: Belgian Style Farmhouse Ale
Alcohol by Volume: 6.5%
International Bitterness Units: 25
Color: Champagne Hops: Amarillo
Malt: Pilsner, Wheat


2010 Goose Island Matilda is here!
A new batch, not infected version!
Brewmasters Notes:
Wild in character, with a slightly fruity aroma and a spicy yeast flavor that is as unique as it is satisfying – Matilda is an intriguing choice for beer and wine lovers alike. Dry and quenching, it’s the perfect accompaniment at the dining table or for casually socializing at the bar.
Recipe Information:

Style: Belgian Style Pale Ale
Alcohol by Volume: 7%
International Bitterness Units: 32
Color: Golden Sunrise
Hops: Styrian, Saaz
Malts: 2-Row, Caramel


order Goose Island online




Wednesday, July 28, 2010

Mark your calendar

Ted Kilgore is coming back to do more "spirit" classes for us.


August 17 -- Blind Spirit tasting with Ted Kilgore
Learn blind tasting and evaluation techniques from industry expert Ted Kilgore. Discover ways to find great liquors and how to analyze quality and flavor in spirits. He will be featuring Gin, Vodka, and Rum this time.
$25 / person
(last class sold out fast)

The Wine and Cheese Place
7435 Forsyth Blvd
Clayton, MO 63105

Click here for reservations
or call 314-727-8788


We our proud to have nationally awarded and recognized d
rink mixologist, Ted Kilgore, to lead you through some amazing classes. There is no doubt that Ted is "the" cocktail expert in St. Louis.




More info about the master mixologist....
Ted Kilgore was named...
"The Beverage Network’s 10 Trendsetting Mixologists" of 2008 in the Country!
Plus
Ted Kilgore
won the Bombay Sapphire ‘Most Inspired’ mixology competition in July

"The Last Word is anchored by the continued drive and obsession of Ted Kilgore, spirits and mixology professional. In the 12+ years that Ted has been in the business of drinks, Ted has become one of the most recognized mixologists in the Midwest.

In his thirst for knowledge, Ted has studied under such industry leaders as Paul Pacult, David Wondrich, Dale DeGroff, Steve Olson, Doug Frost, and Gary Regan. In May of 2007, he attended the B.A.R. (Beverage Alcohol Resource) in Manhattan and earned the prestigious B.A.R. Ready Certification. Attending Tales of the Cocktail, Grand Marnier Mixology Summits, and research and development travel have helped keep Ted apprised of the national and international cocktail and spirits scene.

Ted can currently be found mixing drinks at Niche Taste Bar in the beautiful Benton Park area of St. Louis, MO." -- The Last Word Cocktails






Goose Island Beer Tasting!

BEER TASTING!!
The Wine and Cheese Place Friday night beer tasting at Forysth will feature Karen from Goose Island.
July 30, 2010

4pm-6pm
We will taste...

Goose Island 312
Goose Island Honker's Ale
Goose Island IPA
Goose Island Summertime
Goose Island Sofie
Goose Island Matilda
Goose Island Pere Jacques
Goose Island Demolition
Goose Island Nightstalker








Tuesday, July 27, 2010

Bell's Batch 10,000 label approved!

Bell's Batch 10,000 label approved. No information on the label about the beer. But the back label gives some bad news -- "The last of the "Batch" Series. Looks like 10,000 will be the last one.

Follow up to the #1 of the year....

#1 Wine of the Year in 2009 by The Wine Spectator
2005 Columbia Crest Cabernet Sauvignon Reserve -- Sold out over a year ago.
"Ripe in flavor, with a vivid array of black currant, blackberry, violet, black tea and black pepper aromas and flavors that zoom through to a long, expressive finish. Shows subtlety in the layers of complex flavor against a refined structure. Tannins are present but nicely contained. Best from 2010 through 2015. Tasted twice, with consistent notes. 5,000 cases made. –HS"
-- Rated 95/100 The Wine Spectator


Now the amazing 2007 vintage is here, a much better vintage in Washington

2007 Columbia Crest Cabernet Sauvignon Reserve....$33.99
The 2007 has not been rated yet, but the 2007 vintage as a whole in Washington is much better than the 2005 and 2006 vintage.
2005 Washington vintage scored 93 points The Wine Spectator.
2007 Washington vintage scored 95-100 points The Wine Spectator
"Near perfect conditions" -- The Wine Spectator




"Superb fruit from select Columbia Valley Vineyards and a blend of new American and French oak barrel aging offer this Cabernet Sauvignon pronounced cherry aromas and a rich chocolate bouquet. This intense, complex wine presents a well balanced, lingering finish. 5,000 cases made."






Lindemans Faro Lambic


Lindemans Faro Lambic ....$5.69 / 12oz

"A version of Belgium's "wild-fermented" wheat beer, which is the result of blending Lambic of "one summer" with old Lambic and chaptalized with candy sugar.

Faro is an intriguing balance of wineyness and sweetness. This was probably the beer being served in Breugel's paintings of Flemish Village Life.

Faro is a delicious accompaniment of a whole assortment of desserts." -- Lindemans




New Rogue beers...

Three new ones from Rogue

Including the first XS in the new 7oz bottle!Rogue XS Imperial
Younger's Special Bitter Ale....$4.49 / 7oz
Style: ESB


Food Pairing: Hot & Spicy, Seafood
Tasting Notes:
A classic English-style special bitter, it has a triad of caramel maltiness, frutiness, and hop bitterness in aroma and flavor and a dry, hoppy finish.
7 Ingredients:
Malts: Northwest Harrington, Klages and Crystal 50-60.
Hops: Willamette and Kent Golding.
Yeast & Water: Rogue’s Pacman Yeast & Free Range Coastal Water.
35 IBU







Rogue First Growth OREgasmic Ale....$6.59 / 22oz
Style: Pale Ale

Food Pairing: Seafood, Hot & Spicy
Tasting Notes:
Orange-amber in color, malty aroma, spicy fruity hop flavor with solid malt background and lingering finish.
6 Ingredients:
Brewed using 100% OREGON Ingredients. Micro Barley Farm first growth Dare™ & Risk™ Malts; Rogue Micro Hopyard Willamette & first growth Independent Hops, Pacman Yeast and Free Range Coastal Water.
40 IBU






Rogue Captain Sig's Northwestern Ale....$6.59 / 22oz
Style:
India Red Ale


Food Pairing: Beef, Seafood
Tasting Notes:
Deep red in color, this ale starts off with a floral, slightly citrus hop nose, hop flavor soon fades into the malty backbone of this red ale.
9 Ingredients:
Malts: 2-Row Pale, Munich, Carastan and Chocolate.
Hops: Amarillo and Cascade.
Yeast & Water: Rogue's Pacman Yeast & Free Range Coastal Water.
IBU: 80


Info from Rogue.com


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Wine Class -- Thursday - August 5



Summer Wine and Cheese Pairing Series
Featuring Certified Sommelier, Angela Ortmann
Angela, STLwinegirl (
http://www.stlwinegirl.com/) and recently named “goddess of wine” by Sauce Magazine, is an independent wine and food consultant.


$30 per person

Click here to make reservations now!

The Wine and Cheese Place
7435 Forsyth Blvd
Clayton, MO 63105
314-727-8788
Thursday, August 5, 2010
6pm-7:30pm


Reds and Rosés of Summer
Matched with great cheese
Yes, you can still drink red in warm weather, or better yet, how about some pink? Paired perfectly with cheeses to enhance your experience!


Reservations required
Call 314-727-8788


Sign up online now - click here

Sunday, July 25, 2010

Chambord VODKA!


NEW!!!
Chambord Vodka.....$16.99 / 750ml
The first new product from Chambord, which makes the very famous Black Raspberry Liqueur. The new products is a French vodka that has been infused, of course with Chambord Black Raspberry Liqueur.


Chambord is inspired by a unique raspberry liqueur produced in the Loire Valley of France during the lage 17th Century. The liqueur was said to have been introduced to King Louis XIV during one of his visits to the Chateau de Chambord during his reign...Chambord is crafted from the world's finest raspberries and blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cogtan to create a delicious all-natural Black Raspberry liqueur." --- http://www.chambordonline.com/



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Friday, July 23, 2010

Nemesis 2010


Founders Nemesis 2010 coming September 1


"What you have here is a rarity. A special, one-of-a-kind ale that is only made once a year. Sometimes that’s all. Forever. No more. Nada. Limited-time only. You never know what you’re gonna get. But you can be sure that it’ll be damn tasty." -- Founders




A different beer every year.....
The 2010 release of Nemesis is best described by our brewing team as “a dark barley wine that pours black with a subtle mahogany hue. Brewed with 5 malts and no shortage of hops for a pleasantly bitter booming flavor. Roasty and toasty with a multitude of tastes that melts on your tongue”. -- Founders

We are not taking reservations because we do not have any idea how much we are getting. Watch our blog/twitter/facebook around September 1st for the big release.

order other Founders online now!





North Shore Rare Release!

Very rare limited release, looks like we got one of the last cases, we have bottles numbered up to 504 (only 515 made)

Order North Shore online


North Shore CR2 "Corpse Reviver"....$44.99 / 750ml
Each year we bring together incredible combinations of ingredients to produce special single-batch spirits. This year's is no exception. It is our delight to introduce our Spring 2010 limited release, the Corpse Reviver. Thanks to our beloved federal government, the product is officially named CR2.
This year, we have made just 515 bottles of this limited edition spirit, and as with past limited releases, once it's gone, it's gone.
The Inspiration and a Little History
As you walk through a liquor store today, you will see a number of "pre-mixed cocktails" in a bottle. Artificially flavored and colored, they almost never taste like a real cocktail would. Granted, you may not want to squeeze the lemons or limes and measure out all of the ingredients to make a cocktail, but you should not have to resort to these modern alternatives. So, we decided to show that you can make a cocktail in the bottle and make it well.
For this project, we chose a fantastic old cocktail for inspiration - one that requires ingredients that aren't always on hand, and that when made properly, is a joy to drink. As we were deciding, one of our mixologist friends made a joke about bottling a Corpse Reviver. Little did he know, we were already on that path.
About Corpse Revivers



One of our favorite cocktails is a Corpse Reviver #2. The recipe is straight forward - equal parts gin, orange liqueur (usually Cointreau), Lillet (Blanc, of the modern offerings, but originally Kina Lillet), lemon juice and a dash of pastis or absinthe. This cocktail is a great example of what we like to call "cocktail alchemy." When done properly, all of the flavors blend together perfectly and balance each other out, creating a drink that is better than the sum of its parts. The complexity of ingredients and flavors made this the perfect cocktail inspiration for the challenge.
Cocktails are an American creation, and one category of cocktails from the late 1800's were known as Corpse Revivers. As the term implies, these were meant to be consumed in the morning, typically after a night of drinking.
The first printed appearance of the term "corpse reviver" we found was from 1861. Cocktails with this name were poured at the American Bar at World's Fairs in London and in Paris. There were many variations, and many drinks labeled corpse revivers. However, after Prohibition, most cocktail historians believe that only two recipes for corpse revivers survived; the Corpse Reviver #1 and the Corpse Reviver #2. It is this Corpse Reviver #2 recipe that we decided to use as our guide for this limited release.
Producing The Spirit
In tackling this challenge, we looked for a way, through distillation, to incorporate, not only the flavors of gin, but also orange liqueur, lemon juice, Lillet, and the hint of anise and spice derived from the absinthe. We blended our special distillate with a wonderful white wine from our friend Carl Sutton at
Sutton Cellars, and then added a touch of sugar to sweeten it just a tad. We were left with an exciting bottled cocktail.
The final spirit shares many traits with the Corpse Reviver #2. Aroma, flavor, even clarity (or lack thereof), echo the qualities of the cocktail. Admittedly, the one thing missing is the pulp from fresh squeezed lemons, but the taste of fresh citrus is there, coming from the fruits included in our distillation.
Tasting Notes & Recipes
The first thing you will notice is a pleasant fresh citrus aroma. Then the melody of botanicals fill in underneath, providing a full, inviting bouquet. As you drink the spirit, you will taste a delightful combination of citrus and herbal notes with a nice balance of sweetness and tartness. No single flavor dominates. A symphony of flavors, with harmonious complexity.
To enjoy this wonderful spirit, simple shake it with ice, and strain into a cocktail (martini) glass. The traditional garnish is a single cocktail cherry placed in the drink. Find our recipes for homemade cherries
here










Corrido

Just arrived at Forsyth.
"The Bentley of Tequilas" -- Microliquor.com






Corrido EXTRA Anejo....
CORRIDO Extra Añejo is a very limited production extra añejo. Only 13,050 liters of this tequila were placed in a small lot of 58 specially selected white oak barrels. No color is added; the beautiful dark golden amber color is a result of the three years of aging, which gives the tequila the taste you may recognize from bourbon or Cognac—CORRIDO Extra Añejo is aged the same way they are aged, in charred white oak barrels.

Color
Dark golden.
Nose
Clove, butterscotch, vanilla and oak.
Tasting note
Initial taste is sweet agave and vanilla, then lemongrass and oak, well balanced.
Finish
Finishes full-bodied, round and well-balanced with good acid and black tea tannins, short chocolate and mint aftertaste, outlining the elegant and wonderful Cognac-style qualities.


Corrido Anejo....
Añejo tequilas must be aged for a minimum of 12 months. CORRIDO Añejo is an 18-month-old single-barrel añejo made from what we call a triple-barrel process. The triple-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.

Color
Rich intense yellow amber with tones of copper and orange.
Nose
Fruity (cherry), herbal and spicy notes. The cooked agave is very sweet, expressing aromas of its sojourn in wood like vanilla, maple and burnt caramel.
Tasting note
Silky yet intense with a powerful personality.
Finish
Sweet, lingering finish.


Corrido Reposado....
Reposado tequilas must be aged for a minimum of 3 months. CORRIDO Reposado is a single-barrel reposado, made from what we call the double-barrel process. First, the tequila is aged in used bourbon barrels. Then, instead of blending in other aged tequilas, as is the typical practice, we transfer the liquid into a different barrel to absorb the different flavor profiles. This double-barreling process is more costly, as CRT must be notified each time we open a barrel, but that’s one of extra steps we’re willing to take to make our product unique.

Color
Bright golden
Nose
The first impression may bring to mind the aromas of Scottish butter, nuts, maple, intense tones of cooked agave with a great vanilla, caramel finale and floral and herbal notes.
Tasting note
Intensely spicy (cloves and cinnamon) and similar to a pear eau-de-vie in its rich roundness and creaminess.
Finish
Silky mouth feel with sweet caramel and agave tones.


Corrido Silver...
Corrido is produced from select blue agave grown in the volcanic soil of the highlands region of Jalisco. Los Altos blue agave is known for its higher sugar content, which provides this tequila with its characteristic great balance of crisp and floral characteristics. The agave used in CORRIDO Cristalino are slow-cooked in tightly closed stainless steel ovens and are double distilled. As with Cognac distillation, we get rid of the “heads” and “tails” and take only the “body” of each distillate, getting rid of the unwanted impurities.

Color
Crystal clear.
Nose
Agave, light floral and grass
Tasting note
Initial taste is fruit and tea. Then agave, sweet and floral yet crisp.
Finish
Medium heat mouthfeel, long mint and floral aftertaste




Chimay Cheese and Beer!

Chimay Trappist


They have recipes for both the beer and the cheese!
check out these great sounding recipes



"Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernised their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity." -- Chimay

The 3 cheeses
(all 3 in stock at Forsyth)
Chimay Classic Cheese
"A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour." -- Chimay






Chimay Grand Cru Cheese
"From an unchanged ancient recipe, this cheese is produced from pasteurised milk. Its rind is natural and it is matured for six weeks which gives it its pure and mellow flavour." -- Chimay





Chimay Cheese bathed in Trappist Ale
"The very personal preparation and maturing of this cheese make it an exclusive product. Its natural rind is bathed in Chimay Trappist beer so that its incomparable flavour flatters the palate and the nose." -- Chimay







The Beer



Chimay "Red"
"Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay





Chimay "White"
"Named Cinq Cents, this beer with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay




Chimay "Blue"
In 11oz, 750ml, Magnums, and 3 liters bottles!!!
"Named Grande Réserve, it is principally distinguished by its character of a strong beer. This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised." -- Chimay





2007 Palazzo

"I was hugely honored to be ask by chef/owner, Thomas Keller, if I would produce an “exclusive bottling” of Palazzo Cabernet Franc, for his famous restaurants the French Laundry in Napa Valley… Per Se in New York City … and Bouchon in Las Vegas. Of course I said “yes”… and the wine was received extremely well that year … "-- Scott Palazzo

A small 300 case production, the 2006 scored 93/100 from Robert Parker, and it does not compare to the amazing quality of the 2007! (It does not hurt that Scott Palazzo is one of the nicest people you will meet in the wine business.)
2007 Palazzo Caberent Franc....$62.99

"The new vintage of PALAZZO 2007 Cabernet Franc is BEAUTIFUL! It’s showing wonderfully right now … with ‘gorgeous floral tones’ of crushed violets, red cherries … and a hint of cardamom laced throughout the nose. On the palate the wine once again has an ‘elegance & finesse’ rarely seen in Napa Valley Cabernet Franc’s. The structure & acidity in the wine allows it to ‘dance on the palate’ with a brightness and purity … revealing crushed cherries & red raspberry fruit … mixed with a spiciness & hint of earth / minerality. The mouth feel is rich, with a beautiful and supple mid-palate texture … along with a wonderful, elegant finish!" -- Scott Palazzo

"This serious, small, artisinal operation is owned by Scott Palazzo, who, along with his winemaker, Peter Franus, is turning out some complex, French-inspired offerings." -- Robert Parker, The Wine Advocate




Thursday, July 22, 2010

2007 Rhone....

The 2007 Rhone supply is drying up, but we found another great one.

2007 Andrieux Cotes du Rhone Villages "Cuvee Jules"....$13.99
A blend of 80% Grenache, 15% Syrah, and 5 % Mourvedre that is quite delicious. This is an amazing price for a Cotes du Rhone Villages (most are in the $20 price range). There is no press from the "big" wine periodicals, but all of our buyers were extremely impressed with this wine. The wine is made from Old Vines and it shows in the concentration of immense amount of black fruits that come across the palate. Give this new wine to St. Louis a try, you will not be disappointed.

Hearty Reds $15 and Less
"Andre Andrieux & Fils is a family-owned negociant eleveur, which incorporates the technicalities of winemaking with production and sales. This is the inaugural bottling of a Grenache-based Cotes du Rhone Villages. The juicy, dark berry, chocolate mocha nose with bright cherry highlights is a touch reticent but opens with some air. The palate is no wallflower but comes on strong with good weight, extract and structure; tart blackberry, coffee grounds and a touch of nice astringency on the finish."
The San Francisco Chronicle







McManis is back!!

A customer favorite has returned after a few month hiatus.


2008 McManis Cabernet Sauvignon....$ 9.99
The 2008 Cabernet Sauvignon has a purple-red color with good depth and bright youthful hues. The aromas feature ripe blackberries, fresh boysenberries and plums. The wine’s bouquet delivers cocoa powder, hazelnuts with a hint of smoke. On the pallet, flavors of succulent juicy olallie berries and creamy vanilla predominate and are joined by a waft of juniper. The flavors are supported by well integrated tannins that contribute to a long, smooth, and elegant finish.

2009 McManis Chard....$8.99
The 2009 is medium straw in color with aromas of Pineapple, Pear and Melon and a faint bouquet of Vanilla. Flavors of Pear, Apple and tropical fruits are abundant in this rich, full wine. We are happy to announce that the 2009 Chardonnay is sealed with the Stelvin Lux Screw Cap. The Stelvin Lux is a top of the line enclosure that gives the appearance of a bottle with a cork finish, but screw cap ease. Just twist it off.







Burrata Cheese


Back in stock at Forsyth....
Burrata Cheese
Burrata is the ultimate a fresh Italian cheese. It is fresh Mozzarella that is wrapped around a mixture of cream and more mozzarella. The best way to serve is to just slice the top of the cheese with an "X" and then pour on a little olive oil, pepper, and sea salt. Great with your favorite greens like arugula or on crostini.

We also have Fresh Italian Mozzarella di Bufala in stock now!









Cardhu is back!

Already back in stock at The Wine and Cheese Place!!

Diageo’s Cardhu Returning To U.S. In Single Malt Form
Dan Marsteller

Diageo’s Cardhu single malt, one of the key whiskies used in the
Johnnie Walker blend, is returning to U.S. shelves this summer after a
five-year absence. The 12-year-old Speyside malt will sell for around
$42.99 per 750ml.

Despite not selling in the U.S. since 2005, Cardhu remains among the
top 10 single malt brands in the world at roughly 225,000 cases (owing
much to its popularity in southern Europe). The brand ran into supply
issues in the early 2000s, leading Diageo, in an ill-fated effort, to
expand its production to more than one distillery and rechristen it a
“pure malt,” as opposed to a single malt, which must be produced at a
single site.

Under pressure from whisky purists and the Scotch Whisky Association,
which claimed the new Cardhu misled consumers, the “pure malt” version
of Cardhu was ultimately discontinued, with the restored single malt
continuing to sell in key markets, such as Spain. The Scotch Whisky
Association banned the term “pure malt” in new regulations issued last
year. With the backing of Diageo NA, Cardhu 12-year-old will seek to
challenge the U.S. market’s leading single malts, including The
Glenlivet, The Macallan and Glenfiddich.

Article from The Wine Spectator





Single Malt Scotch Tasting!


OPEN TO THE PUBLIC
SPECIAL SESSION OF THE SINGLE MALT SOCIETY
Tuesday, August 24, at 6:30 pm at the Wine and Cheese Place
7435 Forsyth Blvd
Clayton, MO 63105

For those who missed one of the society’s more popular sessions, we’re offering a special repeat tasting of the Balvenie Blast, for the first time open to the public.

The cost is just $28 per person and includes five Balvenie scotches, cheese and crackers, plus a little history of the Balvenie Distillery.

To learn more, visit the Single Malt Society web page at http://www.scotchstl.com/ and click on the "Bonus Session Balvenie Encore" yellow sticky note image.


Wednesday, July 21, 2010

Newton Chardonnay

2008 Newton Chardonnay "Red Label".....$16.99
Classic California Chardonnay at an amazing price. Newton pioneered this style of Chardonnay back in the 90s and Robert Parker said "Newton is making some of the most riveting wines in America." The "Newton style" was created by famous winemaker, John Kongsgaard. John Konsgaard left back in 1996, but Newton has carried on what he started.

"Enticing notes of ripe pear and green apple mingle with light butterscotch,
vanilla and almond aromas. On the palate, ripe pear combines with pie
crust and golden delicious apple flavors, accented by a hint of orange zest.
The layers of flavor and appealing texture persist throughout the plush,
creamy finish." -- winery



Tuesday, July 20, 2010

The Spirit of Thailand

Mekhong Liqueur....$22.99 / 750ml
.
Mekhong is Thailand’s national spirit and named after the mighty Mekhong River, which flows along its border. First introduced in 1941, it is the first and most famous spirit in Thailand.

Nowadays Mekhong is a source of pride for the Thai people and has come to symbolise the friendly welcome for which Thailand is world renowned.

Mekhong has a wonderfully smooth aroma and inviting taste that will instantly remind you of the tropics of Southeast Asia.

Enjoy the taste of an enchanting nation and have a good time . . . Thai style!

Mekhong taste:
Mekhong’s amber and reddish copper colour paves the way to a balanced and smooth flavour of spicy ginger, toffee, citrus and vanilla flavours – all fused together to provide a unique and well balanced drink.

Mekhong can be enjoyed straight, with a mixer, or in cocktails, and of course perfectly complements spicy Thai food.

The spirit’s versatility has led to the creation of its own signature branded cocktail menu that encapsulates the beauty and flavours found in the Kingdom of Thailand itself.


Making Mekhong:
Thailand’s tropical climate means the sugar cane grown there is amongst the best and purest in the world. The Mekhong sugar cane spirit is artfully blended with rice spirit and a secret recipe of natural Thai herbs and spices to deliver its unique taste of Thailand.

Mekhong has a slightly lower alcohol content of 35% by volume which improves its mixability.

It is produced at the Bangyikhan Distillery amidst stunning scenery in one of the most beautiful parts of the Kingdom. In fact, it is the name of the distillery which has been carefully embossed around the famous Mekhong bottle that you see today.
Info from their website









Best Muscadet made...

"If Burgundy's Domaine Leroy made Muscadet, it would be Domaine de l'Ecu" -- Matt Kramer, The Wine Spectator

The first growth of Muscadet...
2008 Domaine de l'Ecu Muscadet "Expression de Granite"....$19.99
This the best Muscadet made! Produced from 100% Melon de Bourgogne Sur Lie with a tiny production of 555 cases. The wine is produced in granite soil and is organic and biodynamic.


"Citrus, pear and white flowers aromas on the nose. Well-balanced, fresh and mineral, this rich and refreshing cuvée has a good ageing potential ("Hermine d'Or" designation). Good young but will improve over the 5-7 next years.


The domaine is located in the hamlet of Le Landreau in Sèvre et Maine, Muscadet's best region of production. The family has been producing wine there for 5 generations, but current owner Guy Bossard defies the prevailing view that organic producers can't make great wine. The estate became organic in 1975, and biodynamic in 1986. Guy Bossard makes his own compost using algae, forest brush and basalt. He produces 3 different cuvees, each masterfully crafted to highlight the expression of the specific soil types." -- Importer Fran Kysela

Here are pictures of the three soil types he plants. He produces one wine from each: Orthogneiss, Gneiss, and Granite...


Monday, July 19, 2010

Evan Benn -- Hip Hops



"There comes a time in every hophead's life when he or she must acknowledge that turbohopped beers, while delicious, aren't the most refreshing options in the icebox.
That time is now.
In July and August, when heat and humidity conspire to melt us, we need sessionable, flavorful beers that cool us down without knocking us out. My choice: wheat beers.
German, Belgian and American brewers each impart their own twists to wheat-beer recipes. German-style hefeweizens are brewed with yeasts that produce aromas and flavors reminiscent of bananas, bubble gum and cloves. Belgian-style witbiers are often spiced with coriander and orange peel. And American wheat ales — my favorite of the bunch — showcase clean, refreshing qualities by letting their malted grains stand out more so than yeasts or spices.
Whether summer yardwork or office work has you overheated, here are some wheat beers to help keep your cool....."
click here to read his recommendations






The Best of St. Louis

Vote now for your favorite wine shop -- click here

A new website about "The Best of St. Louis"
"Three guys without many prospects founded The Best of St. Louis in June 2010 with one simple goal: finding out the places, people and things that make St. Louis one of the world’s best cities. We knew that we couldn’t do it without help from everyone in the city, so we turned to our good old pal, the Internet, to hook us up with the opinions of St. Louisans from West County to West Pine." -- The Best of St. Louis



Saturday, July 17, 2010

New labels for Avery...

Check out the fresh new labels on our Avery Beers!
Some Avery also available online

Friday, July 16, 2010

English brews...Hepworth

New to the U.S.

Hepworth Pullman First Class Ale...$5.29 / pint
Named after the renowned railway carriage, Pullman at 4.2% abv has a crisp bitterness and clean flavour. Pullman is a First Class Bitter which contains Sussex grown barley malt and hops to give a crisp fresh bite balanced with a long silky finish. Long on flavour with a good hop nose, Pullman is a luxurious ale best appreciated on its own or with fine food.



Hepworth Old Ale...$5.29 / pint
Old Ale is the newest addition to our range of bottled beers. At 4.8% it is a dark and malty beer. Admiral hops are used to give it a balancing bitterness and the beer is primed with molasses for a luscious flavour. Classic Old Ale is a traditional style of dark winter beer. Brewed with a variety of roasted malts, it is balanced with luscious sweetness and the bitterness of Admiral hops.


Hepworth Iron Horse Pale Ale....$5.29 / pint
Iron Horse, a premium bitter with a dense flavour and subtle sweetness, is named after Richard Trevithick's first steam-powered engine on rails. A satisfying 4.8% alcohol. Iron Horse is an English pale ale handcrafted at the Beer Station from a complex grist of roasted malts and Sussex hops. This gives a full flavour with a traditional Sussex hoppy nose to the beer.
.
info from their website and back labels.








Cardhu is back!!!

Back after not being available for years!!!



Cardhu 12 year old Single Malt....$35.99


Cardhu Distillery – previously called Cardow – must be one of the best located distilleries in Speyside. High on the hills on the north side of the Spey Valley with extensive views to the south, it is also the home of Johnnie Walker, the number one blended Scotch whisky in the world.
The malt itself - which is presented in an elegant decanter with a beechwood stopper - is pretty typical of a Speyside malt. It is highly approachable - smooth, sweet, mellow and uncomplicated and has good body and length.
“Just about the cleanest, most uncluttered, pure, sweet malt you will ever find.”Jim Murray, Whisky Bible 2008.

A limited quantity of Cardhu 12 year old will be available in the United States starting in mid-2010. If you are looking for a single malt whisky with similar flavours, why not try Dalwhinnie™ or Clynelish™?

all info from their website.


I also found this chart on their site that is very interesting.

The Flavour Map will help you choose a single malt whisky based on its taste. Developed by some of Scotland's most experienced professionals, the map demonstrates that – when it comes to flavour in a glass of whisky – all single malts can be plotted on a simple grid.
Created by the renowned whisky expert Dave Broom, and Jim Beveridge, one of the industry’s great noses, it’s an innovative way of comparing and assessing single malts. The Flavour Map means you can identify how light or rich, and how smoky or delicate a whisky is compared to ones you may already be familiar with.


click to see it on their site better









Berliner Weisse has arrived

Very limited release, just a small amount arrived in St. Louis!

In stock at Forsyth -- you can reserve yours online for any of our stores.
(allow a few days for the other stores)

New Belgium Lips of Faith
Imperial Berliner Weisse....$11.99 / 22oz
"Based on a centuries-old German style of Berlinerweiss, this Imperial version opens with lemon, citrus and delicate floral tones. The beer is naturally sour from a lactic fermentation and a dash of Brettanomyces. Berlinerweiss pours slightly hazy with a pleasantly dry finish. ABV 7.5% Hops/Spicing: Target hops, Brettanomyces" -- RateBeer





Thursday, July 15, 2010

Parallel Vineyards

Made by winemaker superstar, Philippe Melka. Melka makes/consults for the wines of Lail, Hundred Acre, Vineyard 29, Gemstone, Dana Estates, Roy Estate, Seavey, PreVail and Marston. (he has also made wine at Bryant Family Vineyards)**

2008 Parallel Russian River Chardonnay...$39.99
"This 100% Chardonnay fruit from one of the oldest vineyards in the Russian River Valley was produced in classic 100% French Oak Puncheons resulting in a full bodied wine, creamy yet light on its feet, well balanced and seductive, exhibiting a touch of acidity, spice, coconut, and minerality." - Philippe Melka

Great 2007 Napa Cab from Melka!
2007 Parallel Napa Valley Cabernet Sauvignon...$49.99
"In this text book growing season, we harvested the grapes in perfect conditions about a week earlier than normal, early october. This 2007 wine was made with 100% cabernet sauvignon grapes from Napa Valley; it reveals delicate aromas of black currant, spices as black pepper and licorice on the nose and the mouthfeel brings a sense of finesse and depth. The velvety texture is combined with complex flavors of graphite, sweet cherry and rosemary finishing with refined tannins. We feel confident to think that this vintage will be remembered as one of the best"

- Philippe Melka



** Currently, I found over 40 wines that Phillipe Melka has made that scored between 94-100 by Robert Parker, The Wine Advocate
(and 14 rated over 96 points including a perfect 100).





Wednesday, July 14, 2010

Lagunitas Seasonals....

A couple of new ones in stock at Forsyth...



Lagunitas Lucky 13.....$3.59 / 22 oz.
Our 13th Anniversary Beer in was a Staff Favorite, So We Make it Each Year. BIG on the Amarillo Hops and Rich Dark Malts for a Round and Huge, Smoky Flavor. ABV 8.3%
Rated 98/100 RateBeer.com



Lagunitas A Little Sumpin' Sumpin' Ale....$9.29 / 6pk
Way smooth and silky with a nice wheaty-esque-ish-ness. Just the little sumpin' sumpin' we all need to kick Summer into full swing!
Rated 98/100 RateBeer.com




Tuesday, July 13, 2010

Rare - Buffalo Trace White Dog!!


Rare Release -- only a few cases came to St. Louis!
Very Limited!
At Forsyth only, but you can reserve it for pick up at any store online now
(allow a few days for pickup)

Buffalo Trace White Dog....$14.99 / 375ml
"In Kentucky, buffalo carved a pathway followed by America's first explores. Those brave pioneers distilled whiskey using traditional methods and drank it right off the still. They called it White Dog. This raw distillate was clear, un-aged and had a hint of sweet corn. Later distillers discovered this spirit was perfect for aging--creating what we know today as fine Kentucky Straight Bourbon Whiskey. We're still making whiskey on the spot where ancient buffalon once crossed the Kentucky River and following centuries of time-honored distilling tradition. Enjoy this White dog the way Americans did more than 200 years ago." -- Buffalo Trace