Beth's News, April 27, 2018


I'm back from Austria with some amazing wines to share with you!

The trip was fabulous and the wines are some of the best I've had. The everyday red and white are Zwiegelt and Gruner Veltliner and they are so good for casual drinking either with food or just to enjoy on their own. They are great values-the Paul D's are only $10.99 for the liter size and so very easy to drink!

Paul D Gruner Veltliner

The 2016 Gruner Veltliner in a party-friendly liter screwcap bottle features refreshing aromas of green apple, fresh peach, and orange-tinged citrus. You’ll love how the ripe apple, pear, and pineapple fruit gets lifted across your palate by a faint accent of spicy ginger. Your mouth will water as the clean, fresh, stone and orchard fruit flavors just get fresher from lingering notes of lemon and lime. A great poolside and party value!

Paul D 2016 Zweigelt

Austria's Zweigelt grape varietal is something like a pinot noir/ montepulciano. Spicy, medium to full-bodied, balanced raspberry fruit but not a drop of oak to be found here. Pure drinkability and a possible house red.

I also found a very special red-

Steindorfer 2014 St. Laurent Reserve

"If you could cross, in your mouth and on your palate, both pinot noir and syrah, you'd have a good approximation of the aromas, flavors and texture of wine made from the grape St. Laurent. . . Its thick skins give St. Laurent red wines good depth of color and they finish with a tangy, clipped zing — a nice foil for many a food. Another red wine that it resembles, especially at table, is Piedmont's barbera. Just a treat to drink!

These are just a few of the Austrian wines available here-I will be opening more of them in the coming weeks.


Wiener Schnitzel

What You'll Need

1 pound pork tenderloin

1 teaspoon salt

1/8 teaspoon white pepper

2 tablespoons lemon juice

1 teaspoon paprika

1/4 cup flour

2 eggs, beaten

1 cup dry bread crumbs

3 tablespoons butter

2 tablespoons peanut oil

1 lemon, cut into wedges

How to Make It

1. Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3" thick.

2. Sprinkle each piece of pork with salt, pepper, and lemon juice.

3. Combine paprika and flour on a shallow plate.

4. Place beaten egg in shallow bowl.

5. Place bread crumbs on another shallow plate.

6. Dip pork pieces into flour mixture and shake off excess.

Then dip each piece into egg mixture, then place in bread crumbs, pressing to coat. Place each coated piece of pork on a wire rack.

7. Preheat oven to 250 degrees F.

8. In large skillet, melt butter with oil over medium high heat until the butter melts and foams.

9. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces, then serve with lemon wedges.


The long-awaited Stone Tap-Takeover is this Friday from 4-7pm. This will be an exciting beer event! The beer that will be tapped is being kept a surprise. Stone has been called "the All-Time Top Brewery on planet Earth" by Beer Advocate-high praise indeed! I know that they are very popular here at the store and I can't wait to see what they are bringing.Don't miss it!

Thanks so much, I hope to see you this week, and if you ever have questions or need beverage advice, don't hesitate to ask.


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