Root Beer Craze: Not Your Father's & Coney Island

Every summer there seems to be one hot product that flies off our shelves and we cannot keep in stock. Last year was Narragansett's Dels Shandy and this year....what else but root beer flavored beer. The two brands to hit the Massachusetts market are Not Your Father's Root Beer and Coney Island Hard Root Beer (Sam Adams product). 

Not Your Father's Root Beer from Small Town Brewery in Illinois tastes and smells just like the real thing. It really is remarkable how it tastes exactly like all of the root beer brands you grew up drinking. For 5.9% ABV, it is barely recognizable. Personally, I think I can only have a couple of these in one sitting, as the sweetness does fill me up. Aside from that I cannot think of a bad thing to say about Not Your Father's Root Beer. 

The second alcoholic root beer to hit the Massachusetts market is Coney Island Brewing Hard Root Beer. The brewing company was founded in 2007 by Jeremy Cowen of Shmaltz Brewing Company. It recently underwent a transition in 2013 when Sam Adams acquired the brewery. The Hard Root Beer is 5.8 % ABV, which is right on par with Not Your Father's version. The only main difference in taste profiles between the two is that Coney Island has more spice and a slightly less sugary taste. 

If you do pick up a 6-pack of either version I highly recommend making a root beer float! I scooped Trader Joe's French Vanilla into a tall glass and floated the beer on top for a delicious dessert turned nightcap. 

Have a great weekend! 

Lagunitas Citrusinensis Pale Ale

 

As part of their onehitters series, Lagunitas released a spin on their New Dogtown Pale Ale. CitruSinensis is a hopped ale brewed with natural blood orange flavors, which is perfect and refreshing for summer.  

Citrus aromas pour out of my glass and are joined by juicy and sweet notes. The sip is a burst of citrus, grapefruit and malty hops. Boy, this is beer refreshing! The finish has a strong blood orange taste, which has some sweetness upfront with a tail end of bitterness. Even though the hops give off a bitterness, there is a lingering sweetness aftertaste. Such an interesting combination of bitter and sweet that keeps you wanting one more taste. 

  Overall, very crisp and easy to drink this summer. This is rather limited so I definitely suggest picking up a 6 pack if you see it! (P.S. My store still has a couple left!) 

What's your favorite Lagunitas beer? Have a great day! 

Lemon Butter Scallops

Scallops are one of my favorite food items to order while out to eat in the summertime. I do not know why I do not cook them myself more often because they are very quick and easy. I tried out a lemon butter sauce recipe for my pound of scallops with a side salad and it turned out delicious. The best part about scallops is that a glass of your favorite Sauvignon Blanc marries the flavors perfectly together!

All you need is 5 ingredients and 10 minutes. I do suggest preparing your side dishes ahead of time since the scallops cook fast!  

For ingredients you will need the following: 

1 tablespoon unsalted butter 

1 pound scallops 

Salt and black pepper, to taste 

Ingredients for the lemon butter sauce: 

2 tablespoons unsalted butter 

2 cloves garlic, minced 

Juice of 1 lemon 

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley leaves (optional) 

Instructions: 

Melt 1 tablespoon butter in a large pan over medium high heat.

Rinse scallops with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the pan and cook, flipping once, until golden brown and translucent in the center (about 1-2 minutes per side). Set aside and cover to keep warm. 

To make the lemon butter sauce, melt 2 tablespoons butter in your pan. Add garlic and cook, stirring frequently, until fragrant (about 1 minute). Stir in lemon juice and season with salt and pepper, to taste. 

Pour the lemon butter sauce over your scallops and garnish with parsley, if desired. Bon appetit!  

Food & Wine As Of Lately

One night after work I stopped at Wegmans and picked myself up a prepared to go meal. They have really great options for the nights when you need something quick and healthy. I chose salmon topped with pesto and paired it with a Rose sample from my Monsieur Touton salesman. I tend to lean towards Rose from Provence because of its crisp, dry and fresh flavor profile. 

MiMi en Provence, Grande Reserve Rose 2014 is made from the same juice as Whispering Angel (hot Rose of the moment) but for half the cost! It is a blend of Grenache, Cinsault and Syrah, which gives it a pale pink color. Strawberries, white peach and rose petal give this wine a wonderful aroma and crisp taste. It paired great with my salmon and I can imagine it going well with any seafood dish.

Also I cannot forget to mention the Ornellaia Extra Virgin Olive Oil pictured above. It is absolutely AMAZING!  Ornellaia's oil is a product of olives pressed from about 2,000 trees that grow on the grounds of the winery. Many of the trees are over 100 years old, which is no surprise since the Ornellaia Esate was created in 1981. 

My knowledge of oil olive is miniscule, but I do know how exceptional Ornellaia's wine portfolio is and they did not skimp when it came to their oil. I highly recommend this Tuscan extra virgin olive oil if you are ever looking for a present for the ultimate foodie in your life. 

For the 4th I made devil food cupcakes topped with strawberries and blueberries to create a dessert American Flag! Hope your 4th consisted of great company and food!

Shrimp Scampi & Emmolo Sauvignon Blanc

Seafood and Sauvignon Blanc is one of my all time favorite food/wine combinations. For dinner the other night I made shrimp scampi and served it with Emmolo Sauvignon Blanc. The shrimp scampi recipe I used was very simple which made for a quick and tasty meal. I will stress that you should buy the shrimp already deveined. I made the mistake of not doing that and boy did it add on extra time to the prep! :-(

Here is the recipe I followed: 

8 ounces linguine

1 tablespoon olive oil 

2 tablespoons butter 

1 pound shrimp (16-24), shelled and deveined 

4 cloves of garlic, chopped 

1 pinch red pepper flakes (optional) 

1/4 cup white wine 

1/4 cup lemon juice (about 1 lemon) 

salt and pepper to taste 

1 teasoon lemon zest 

1 tablespoon parsley, chopped 

1. Start cooking the pasta as directed on package.

2. Heat the oil and melt the butter in a pan over medium-high heat until frothing. Add the shrimp. Cook for  2 minutes, flip, add the garlic and red pepper flakes, then cook for an additional minute. When done cooking, transfer the shrimp to a large bowl. 

3. Add white wine and lemon juice to the pan, deglaze it, simmer for a minute and remove from heat. 

4. Season with salt and pepper, stir in lemon zest and parsley before tossing with the shrimp and pasta. 

I topped the dish with some Parmesan cheese and a little extra red pepper flakes. On a side note, the grocery store sold out of lemons so I improvised with a meyer lemon (cross between a real lemon and a mandarin). It definitely gave the dish a sweeter citrus twist, but overall it worked! 

The Emmolo Sauivgon Blanc comes from the Wagner Family of Wine a.k.a. the world of Caymus! I think by know you can tell I have a love for all things Caymus. I am beyond excited to visit the winery in almost a month. Eek! 

Anyways, Emmolo is made by Jenny Wagner, the grandaughter of Charlie Wagner. It is named after Jenny's Italian maternal family and was founded by her mother Cheryl Emmolo in 1994. This wine is truly an elegant representation of the Sauvignon Blanc grape. Light bodied and crisp are two perfect words to describe Emmolo. 

Aromas of citrus, lemon grass and a hint of grapefruit delight my senses. The palate does not disappoint with pear and more grapefruit/citrus flavors. The crisp minerality and acidity is what really draws me to this wine. Emmolo is not overpowered by fruit but instead minerality driven, which I find to be very engaging on the palate. This crisp white wine will pair nicely with a various seafood and summer style dishes.       

Have a great weekend! 

Dona Paula Estate Red Blend & Jalapeno Popper Stuffed Chicken

I recently made another Pinterest creation, courtesy of Brown Sugar's cooking blog, for dinner that is definitely worth sharing: Jalapeno Popper Stuffed Chicken! A quick and easy recipe that adds a kick to your normal breaded chicken breast. I paired the dish with a red blend from Argentina. The wine, Dona Paula Estate Black Edition, blends Malbec (60%), Cabernet Sauvignon (37%) and Petite Verdot (3%) together for a full body, smooth red. If I was in the mood for a white, I would have chosen a Gewurztraminer or an Alsatian Riesling to combat the heat of the jalapenos stuffed in the chicken. 

The Dona Paula red blend received 94 points from James Suckling and he described it as "all here." I could not agree more, as I found this full body wine to have everything I want in a red blend. I find a majority of red blends under $20 to lack a real backbone in tannins and body, resulting in more of a sugary fruit juice. Dona Paula Red Blend expresses dark fruit, vanilla and notes of red pepper spice. Velvety tannins and a long, smooth finish are a result of the Cabernet and the Petite Verdot, which sets it apart from a typical Malbec. This wines runs anywhere from $13 to $15 for a 750ml bottle.

If you are interested in recreating this easy stuffed chicken recipe, I have included it at the bottom.  highly recommend it for its flavor and its simple ingredients! 

Ingredients 

• 2 boneless chicken breast 
• 6 oz cream cheese, softened 
• 3/4 cup Monterrey Jack Cheese 
• 1/3 cup jalapeno peppers, diced and deseeded (about 3 small jalapeno peppers) 
• 1 cup flour 
• 2 eggs whisked 
• 2 cups plain bread crumbs 
• olive oil
• salt and pepper 
• butcher twine or toothpicks (the butcher twine holds the chicken together better) 

Instructions 

1. Preheat oven to 350 degrees  

2. Make a slit about an inch long in the middle of each chicken breast. Just long enough to make a pocket in the middle of the breast. Season the chicken with salt and pepper. 

3. Stir the cream cheese in a small bowl until its creamy and smooth. Add the cheese and diced/deseeded jalapeno peppers. Stir until well combined. 

4. Take a handful of the cheese mixture and stuff the inside of each chicken breast. You want to get as much of the mixture in the pocket as you can without over stuffing it to the point where you can't close the chicken breast.  

5. Use two pieces of butchers twine to secure the chicken. Wrap each piece around the chicken, double tie the twine, make a knot and cut off the extra pieces. Remember to cut the twine off after cooking! 

6. Pour the flour and the bread crumbs in separate plates and set aside for the moment. Whisk your eggs and then pour into a shallow plate or bowl. Take each chicken and coat it in the flour first, then the egg and last the bread crumbs. Make sure the chicken is evenly coated in all of the layers. 

7. Using a large saute pan on the stove at a medium heat, prep the pan with olive oil and wait for the oil to heat up. Once the pan is ready, saute each chicken breast for 3 to 5 minutes on each side until golden brown. Then place the chicken on a baking sheet, covered in wax paper or sprayed with non-stick cooking spray. 

8. Place inside the preheated oven for 20 to 25 minutes and allow to cool before serving. 

Hope you have a chance to try this recipe out. Have a great day! 

Friday Favorites

Here are some products I'm currently liking for some weekend fun inspiration.

Save Me San Francisco Bulletproof Picasso Sauvignon Blanc

One of my current favorites for a Sauvignon Blanc under $10. A bright, colorful label and a twist off top make this wine perfect for spring. A blend of citrus notes highlight this fruit-forward style Sauvigon Blanc. It is fermented in 100% stainless steel, which gives the wine a clean and crisp finish.   

Robert Mondavi Napa Valley Cabernet Sauvignon 

If you are looking for a nice gift for a Cabernet drinker and do not want to spend over $30, this Mondavi Napa is perfect. Big, bold, rich and smooth. Dark fruit berries and herbal notes are blended in the glass. Leather, a touch of vanilla and a subtle oak presence on the finish. The addition of 6% Cabernet Franc, 4% Merlot, %1 Petit Verdot and 1% Malbec to the Cabernet grapes to give the wine a soft, Bordeaux style blend.    

Ballast Point Sculpin Grapefruit 

Ballast Point Grapefruit Sculpin is hands down my favorite beer of the moment and possibly through out the whole summer! It is the perfect marriage of an IPA and grapefruit juice. Stay tuned for a whole post reviewing this limited time seasonal. 

Jack Daniels Fire 

The latest player to the cinnamon whiskey game: Jack Daniels Fire. The original contender, Fireball, is really the only shot I will order while at a bar. However, Jack's version may have me rethinking my order. The first main difference between the products is that you know what type of whiskey is used with Fire. The whiskey base is more of a mystery with Fireball. Second, I find Jack Fire does not have the syrupy aftertaste that I associate with Fireball. 

Have a great weekend!

Wine Gadgets

If you are vino fan then stocking up on wine gadgets for your house or apartment becomes great for entertaining. Today I thought I would share with you two of my favorite wine toys: Brookstone's Iceless Wine Chiller and an electric wine opener from Food Network. 

  

One of my all time favorite wines recently came in stock at my store, Cakebread Sauvignon Blanc, so I was beyond thrilled to bring it home and stick it in my wine chiller. Cakebread has become more of a restaurant wine in Massachusetts, so if you can find it in your local store do not pass it up! 

 There are 40 different wines in the chiller's database to choose from located within the menu button. You simply select your wine (i.e. Sauvignon Blanc) and the chiller will bring your bottle to the optimal temperature recommended for that varietal. It will even warm reds up to their ideal temp in order to bring out its best possible bouquet and palette. 

 

The screen displays a count-down timer (left number) to let you know when your wine is ready, as well as the temperature your wine currently is (the number furthest to the right), the ideal temperature (center number). There is also a quick chill feature, which will speed up the chilling process. I am almost always use this feature otherwise my wine will not be ready till after I eat dinner.

 My other favorite gadget is my electric wine opener! I know opening a bottle of wine the conventional way is not a difficult task, but having this wine opener just makes life easier. I received this Food Network one for Christmas a few years ago and it has opened countless bottles since.

 

It pulls out synthetic and natural corks with the touch of one button. You continuously press on the button, pictured above, until the cork is removed from the bottle and released from the opener. Plus it leaves the cork completely intact, which is perfect for wine cork wreaths or similar cork projects.  

What wine gadgets are part of your kitchen/bar area? P.S. The Brookstone Iceless Wine Chiller is currently on sale with free shipping!

Miraval Rose

 

After truly neglecting this blog for the majority of the winter, I'm back and promise to be more consistent with my postings! This winter was one for the record books and it left me feeling very unmotivated. However, I have my fingers crossed that the weather has finally turned the corner. In honor of wishful thinking and warmer temperatures, I present you with Miraval Rose. 

In January, I took a vacation with my mom to my parents condo in Naples, Florida. It consisted of relaxing by the pool, shopping and of course happy hour. I convinced my mom, a habitual "oaky" Chardonnay drinker, to try a glass of Miraval Rose with some cheese by the pool. (...and she liked it!)

You might have heard of Miraval before because of its famous creators. Chateau Miraval Winery is a joint venture between Famille Perrin and Brad and Angelina Jolie-Pitt. The 2013 vintage expressed floral aromas on the nose and followed through with strawberry and citrus notes on the palette. I found it to be light to medium in body with a wonderful acidity that gives the wine structure and a fresh finish. 

I really enjoyed this wine, so much that I just ordered a few bottles of the 2014 vintage for myself. It does run a little pricey and it is possible to find similar Roses from Provence for a cheaper price. However, its fun to splurge a little and drink a celebrity wine that is actually good!      

Cheers to warmer weather and Rose sipping with a cheese platter!  

Apothic Crush: Perfect Valentines Day Vino

This bottle of wine is hands down my favorite recommendation for Valentines Day tomorrow. I must admit I was skeptical to try it after being less than impressed with the original Apothic Red. However, the praise that Apothic Crush has received over delivers for its $11.99 retail price tag. A real steal!  

The blend is composed of Pinot Noir and Petite Sirah....an interesting combination! The Pinot Noir gives the wine a velvety finish with strawberry undertones while the Petite Sirah adds structure, body and caramel notes. It pairs perfectly with desserts, especially chocolate, and is decadent enough to drink alone after dinner. Blends tend to be on the sweet side, but I promise this one is not sticky sweet nor does it taste like fruit juice.  

My only wish for this wine is for it to be around longer than its limited release. Sometimes the Apothic Red be can lack luster for me leaving me wanting a bolder body. In my opinion the Crush blend has more complex aromas and a longer, smoother finish than its Red blend.  Due to its limited release and allocation, it is going fast so make sure to pick up a bottle and some chocolates this weekend for your sweetheart!  

DOWNEAST Winter Blend Cider

I must preface this post by saying I have never been a big fan of hard cider...until... I tried Downeast Winter Blend Cider. It had everything I wanted and more in a 4 pack: fresh-pressed apples, natural ingredients and cinnamon spices! Not to mention it is made in Boston and I always enjoy a local product. 

Downeast cider sets itself apart from other cider houses by pressing fresh local apples and by using ale yeast instead of white wine or champagne yeast. The result is a refreshing taste and great unfiltered color. 

As I mentioned before I almost never drink hard ciders, but my craft salesman assured me that this winter blend was worth a try. This seasonal apple cider is fermented with ale yeast then aged on toasted oak chips, cinnamon bark and nutmeg. The all spice flavoring is what I truly enjoyed smelling and sipping on with the turkey I made for dinner. A 6.5% alcohol ABV gave this gluten free beverage an extra kick perfect for chilly nights. 

Have you tried Downeast cider yet? Have a great weekend!    

Bully Boy Hub Punch

 Today's post is inspired by a recent in-store tasting with Bully Boy Distillers. My store has been supporters of Bully Boy's craft spirits since its 2010 launch and are very proud of their success. My town is neighbors to where Will and Dave Willis', creators of Bully Boy, story begins. Their family owned a farm in Sherborn, MA which was home to a secret vault/speakeasy of local spirits during Prohibition. The vault was rediscovered about 70 years later and became the inspiration for Boston's first craft distillery. Their focus is on hand-crafted, premium spirits produced in small batches. The product line up includes Vodka, Boston Rum (aged), White Rum, White Whiskey and American Straight Whiskey. 

The latest Bully Boy creation brings consumers back to the early 1800s with the release of Hub Punch. This rum based product, infused with fruits and botanicals, was a popular drink many Bostonians consumed until Prohibition hit the city. Bully Boy has revived this classic libation for new generations of Bostonian drinkers to enjoy! 

In terms of specific tasting notes, this spirit starts off as Bully Boy's aged Boston Rum then is stepped with orange peel, lemon peel, raspberry as well as other botanticals and herbs. This part of the recipe is not disclosed. The end result is a fruit forward rum designed to mix well with both dry and sweet mixers. Aside from using soda water, ginger ale, iced tea or lemonade, I have included some suggested recipes below to try!  

The Hub Punch

1.5oz Hub Punch

3oz ginger ale

3oz Soda Water

Squeeze and garnish with a lemon wedge

The Sagamore

Muddle ten mint leaves

Add ice

1.5oz Hub Punch

3 oz lemonade

3 oz soda water

Optional: two dashes Angostura bitters

Have a great day!  

Meiomi Pinot Noir

The holidays are here and I must apologize for not staying on the ball with blogging. I have not quite figured out how to juggle blogging and the busy holiday season at work so please bear with me! 

Smooth. Fruit-forward. Delicious. My hands down favorite Pinot Noir under $25 that I love to put in my customers hands is none other than Meiomi. This Pinot from the Wagner Family of Wines delivers intense fruit flavor and a velvety smooth finish. It is a blend of grapes sourced from Santa Barbara, Sonoma and Monterey, which are all regions known for quality Pinot Noir production. 

When I first tried Meiomi it was still under the Belle Glos label, which makes unbelievable Pinot Noir! It's major success has paved the way for its own line with an extension of a new grape: Chardonnay. Everything that the Wagner Family creates always makes the top of my wine wish lists (i.e. Caymus Mer Soleil, Conundrum and Belle Glos). 

The new 2013 vintage continues to deliver a fruit-forward style made for easy drinking. I slightly prefer the 2012 vintage as the new vintage is quite ripe. With that being said I suggest you decant this wine and let the air open it up. It can be enjoyed without food or with a wide array of food. Meiomi pours a rich garnet color and delivers wonderful cherry, ripe berries and vanilla notes. These aromas carry though on the palate and compliment the rich, smooth texture. Its fresh fruit flavors and sweet oak on the finish allow for this wine to age further, yet is mature enough to open for dinner tonight! 

If you do not believe me how great this wine is, then you can trust the experts. Meiomi was awarded the prestigious 2014 Market Watch Wine Leaders Choice Award for “Wine Brand of the Year.” Have you tried Meiomi Pinot Noir yet? Have a great day!

Happy Veterans Day!

I wanted to take a time out from the usual review today and wish all of the men and women of the armed services, past and present, a Happy Veterans Day. Thank you for all that you have done and continue to do to keep this nation safe! 

On this day, as well as Memorial Day, I think of my grandfather, Vincent Palumbo. Not only did he start the business that is now my career, he was a WWII veteran. He has always been an inspiration in my life and always love sharing his story whenever I can. 

On June 3, 1943 in Big Spring, Texas my grandfather, 22 years old, was commissioned a Second Lieutenant in the United States Army Air Corps. As a bombardier with the Eight Air Force and part of the 306th Bombardment Group, my grandfather risked his life for our country in WWII. While on his B-17, nicknamed the “flying fortress,” I am proud to say that he accomplished 32 combat bombing missions over Germany and German occupied countries. My grandfather would often share stories with me about the war and his time as a bombardier, but I will always remember the diagrams that he would draw me when he would explain the flight formation and how the bombs were dropped. I loved when he did this because I was so proud of his position as the bomber on the lead plane. Wherever my grandfather dropped his bombs is where the rest of the bombardiers would drop their bombs. He had to be incredibly accurate and on target for all 26 missions as a bombardier in the lead planes and he was. My grandfather earned the rank of Captain and was awarded with the Distinguished Flying Cross. 

Make sure to thank both past and active duty men and women for their service today! 

Luxury Italian Wines at the Liquid Art House

A couple weeks ago I had a rare opportunity to taste truly wonderful wines at the Liquid Art House in Boston. I dragged my best friend out with me at 10:00 at night (a late night wine tasting...a first for me!) to swirl and sip fine Italian wines. The location for the tasting added a great vibe to the event. If you are looking for an interesting restaurant, this would be the place to go. This unique gallery-restaurant concept showcases pieces from local, emerging and established artists for your viewing/eating pleasure.      

One of the wines that I was looking forward to tasting was Luce, which the distributor above proudly showed off. Luce is a Montalcino, which is a blend of nearly equal parts Merlot and Sangiovese. It is unique because it was the first wine created in Montalcino by combining these two grapes. The Merlot lends its softness while the Sangiovese grape provides structure and elegance. Luce displays delicate notes of wild berry fruit including black cherry, blackberry and black currant. Notes of cinnamon, vanilla, and nutmeg also linger on the nose. The palate is elegant and soft with silky tannins, great structure and a touch of mint on the finish. It is completely sold out in Massachusetts but the 2012 vintage is set to be released late-Spring 2015!    

While I had many favorites...not difficult to do when all the wines score over 90 points and are $$$...my budget friendly choice was the Montesodi Chianti Rufina from Marchesi De' Frescobaldi. It is 100% Sangiovese grapes hailing from Tuscany. The Frescobaldi family has been making wine for more than 700 years. Their wine-making philosophy is that each of their nine estates operates independently with the goal of making wine that best represents the site of its origin. 

From the Castello di Nipozzano estate, Montesodi is produced from grapes grown in the Montesodi vineyard, which is regarded as the finest on the Tenuta for growing Sangiovese. It's wine profile was described by the man pouring as velvety, supple and well-balanced. On the nose I detected notes of blueberry, black berry and raspberry fruits. Also some violet floral notes with a spiciness from black pepper. The finish is long and elegant dominated by licorice undertones. A great buy if you are looking for a Chianti for a special occasion! 

Have a great weekend! 

Sweet Basil Birthday Celebrations

Ready to dive into this tasty meal!

Mike cutting into his ribeye steak.

Pesto spread, fresh bread, homemade pottery and a cozy atmosphere are all things that make up one of my favorite dinner spots. Mike and I celebrated his birthday at this Italian eatery, Sweet Basil, in Needham. It is a first come, first serve no reservation situation, but a small wait is completely worth it! I always leave happy and pleasantly full, which usually means a doggie bag for lunch the next day. 

We ordered the calamari fritti with a spicy tomato sauce for an appetizer. Mike chose the ribeye steak with spiced onion rings, roasted cauliflower and bleu cheese-horseradish aioli on top. He graciously gave me some to try and wow! The onion rings melted in my mouth. I went with the sauteed veal cutlets with mushrooms and figs in a port wine sauce and side of handmade pesto pasta. Everything was so delicious! 

Now for my absolute favorite part of Sweet Basil, you can bring your own wine!! For a $5 corkage fee you can skip the high mark-up prices and bring your favorite bottle. This means the sky is the limit for me and I wanted to bring something special in honor of Mike's birthday. I chose a bottle of Faust Napa Valley Cabernet Sauvignon 2007. 

Across the board the 2007 vintage was considered nearly perfect for cabernet sauvignon, especially from the Napa Valley region. After aging in the bottle, Faust poured balanced and elegant. The red fruits were dark and complex yet so silky and smooth. It is still big bodied and full with some smoke and spice on the nose along with the red fruits. The tannins are well integrated with the oak and the finish is long. Overall, a wonderful bottle accompanied by delicious food and even better reason to celebrate!  

Two Roads Roadsmary's Baby Pumpkin Ale

 

Happy Halloween! I saved my last pumpkin beer to review in honor of the holiday. I still hold Southern Tier's Pumking as my all time favorite pumpkin seasonal, but I wanted to try out a new pumpkin ale from Two Roads Brewing.

I did a post a while back on Two Roads Brewery located in Stratford, Connecticut. Ever since then I have been excited to try their pumpkin ale cleverly titled Roadsmary's Baby. The packing immediately enticed me with its Halloween colors and its pumpkin inspired baby carriage. The name and the carriage of course playing homage to the 1968 movie Rosemary's Baby starring Mai Farrow. 

The main reason behind my excitement for Two Road's pumpkin seasonal is due to the unique brewing process. The beer is aged in Caribbean rum barrels and is made from REAL pumpkin, vanilla beans and spices. 

It pours a clear, dark copper with a small head. Aromas of pumpkin are the first thing to hit my nose. What really drew me in was the vanilla, cinnamon, spice and sweet molasses notes. I do have a sweet tooth so I enjoyed the sweet caramel and brown sugar flavors that accompany the mild pumpkin taste. Coming in at 6.8% alcohol there is some heat present and a mild rum flavor. The finish is my favorite part with a strong vanilla presence that lingers. 

I only question the length of age in the rum barrel, because a tad more rum flavor would have been nice. Otherwise, I enjoyed this interesting take on a pumpkin ale. Just the right amount of sweetness, pumpkin and spices for it to all come together nicely!

 

Great Party Wine for $15

With the hustle and bustle of the holiday season just around the corner, now is the time to stock up on party wines or as I call them "house wines." A house wine is a reliable bottle of vino that you enjoy on casual evenings and is something you always have on hand in case unexpected company stops by. My choice for holiday parties and family gatherings this year is a great Italian Montepulciano that over delivers for $15. 

Cantina Zaccagnini Montepulciano d'Abruzzo appears ruby to garnet in the glass. On the nose this Italian red is semi-aromatic with cherry, plum and herbal notes. There is also toast and smokey aromas present from ageing in Sylvannian oak. It is a dry red wine with a pleasant bitterness, medium acidity and short finish. The main reason I chose Cantina Zaccagnini as a great party wine is for its medium body and silk, smooth texture. It is perfect for sipping with or without food, which in my mind are the best for parties! As a bonus Cantina Zaccagnini also makes a Pinot Grigio for those you prefer white. 

Have a great day! 

Cheeseburger Pie & 2002 J Vineyard Vintage Brut

Last night I made one of my mom's unique recipes called Cheeseburger Pie. It is the perfect meal to make when the weather is dreary and you are in need of some quick and easy comfort food! These are the ingredients you need from the grocery store: 

1 pound of extra lean ground beef 

1 large onion chopped

1/2 teaspoon salt 

1 cup of shredded reduce fat cheddar cheese 

1/2  cup reduced fat Bisquick mix (I only had the regular kind) 

1 cup skim milk 

2 eggs 

The first step is to brown the beef with your chopped onion. Stir in salt. Then drain it and place the beef in a 9" greased pie pan. Sprinkle evenly a cup of cheddar cheese on top of the ground beef. Set it aside while you make the second part of your recipe. 

In a bowl mix together the Bisquick, eggs and milk. Pour the mixture evenly on top of the beef and cheese.

Bake in the oven at 400 degrees for 25 minutes or until knife inserted in center comes out clean. 

Voila! The finished product with garlic mashed potatoes and green beans on the side. 

It was my roommate's first day at her new job so we celebrated with a bottle of 2002 J Vineyards Vintage Brut. I have enjoyed J Vineyards Pinot Gris before but this was my first champagne experience from their brand. This sparkling wine consists of 49% Chardonnay, 49% Pinot Noir and 2% Pinot Meunier. 

On the nose there is a fusion of different sweet aromas. While looking at the delicate bubbles in my champagne flute, I picked up melon, nectarine and pear notes with some citrus zest. These alluring aromas led to a creamy vanilla and toasted chestnut flavor on my palate. The finish is long and balances the nutty and fruity characteristics together perfectly. 

I am a firm believer that bubbles can be a great match for just about any food-wine pairing. In this case, the sparkling wine compliments the cheeseburger by lightening up a heavier dish. However, if I was not celebrating I most likely would have chosen a Zinfandel to pair with my cheeseburger pie. A great Zinfandel for the money to try is Plungerhead Zinfandel! 

Have a great weekend! 

Boggy Meadow Switchel Cider Vodka

If you are looking for a seasonal drink recipe for the remainder of the fall season, look no further. One of the most popular table's at Palumbo Liquor's Grand Fall Tasting was home to Boggy Meadow Farm's Switchel Cider Vodka. Co-Owner of Boggy Meadow Farm, Marcus Smith, traveled from Walpole, NH to Walpole, MA to share his switchel and farm cheeses.

The history behind the drink is the most fascinating part. Switchel originated in the Caribbean and made its way to the American Colonies by the late 17th century. By the 19th century, it was the most popular drink for farmers in New England. They would relish this thirst quenching drink after harvesting hay all day long, hence the nickname "haymaker's punch." 

The 17th century switchel consisted of boiled cider (or "apple molasses"), ginger, water and a small amount of cider vinegar. Today, Boggy Meadow Farms has reinvented the non-alcoholic drink into a six time distilled 70-proof vodka. I tried a sample and was impressed with the strength of the ginger on the palate.        

 Our customers loved "The Swtichel Martini" he handcrafted for the event. 

To recreate this refreshing fall cocktail, you mix the following: 

2 ounces Switchel vodka
2 ounces fresh pressed apple cider
1 ounces Cointreau
Fresh lemon juice to taste (approximately half an ounce)

Have a great day!