Beth's News, August 10, 2018

I will have a few of my absolute favorite wines open this Friday-Starting with the 90+Sauvignon Blanc which is not only my favorite but also a store fave! Lip smacking acidity combine with lovely citrus flavors.The cool, dry and coastal climate of the Awatere Valley in Marlborough, New Zealand gives this wine its special mineral and herbal character. The wine is crushed, de-stemmed and given a cold soak prior to fermentation in 100% stainless steel. Clean and crisp with a hint of minerality-a classic for sure! Only $10.99My new favorite Italian red is next- Corte Fiore Appasimento -This classic Italian red wine is made from Montepulciano grapes grown on the coastal vineyards of Abruzzo. The Appassimento technique is an old, traditional Italian winemaking method that involves partially drying grapes on the vine. This results in wines with greater concentration, body and texture, and allows winemakers to create more robust wines from grapes grown in cooler climates. This wine features aromas of wild cherry and red plum, followed by notes of juicy fruit, bright acidity and ripe tannins. So rich and smooth. This wine has become extremely popular and it's no wonder!Even the bottle is pretty! Only $14.99-you will want to stock up on this one!Also my newest bubbly. Corte Fiore Prosecco. This Prosecco is fresh, dry and crisp with aromas of elderflower, citrus and juicy peach. In the process of making this wine, secondary fermentation occurs in pressurized tanks and the wine is left to rest on the lees for a month prior to bottling.This wine features a creamy fizz and is full of pleasantly fruity notes of lemons, peaches and pears So good for only $14.99.
I will also open my favorite sangrias-Mija Sangria is available in red and white and both put my homemade to shame with their authentic flavors and 100% real fruit juice. The bottles are beautifully designed, and the resealable flip-top means you can reuse them. They are actual sangrias, not some flavored mix masquerading as the timeless summertime beverage. They are full-flavored and well balanced, with fresh aromas and natural fruitiness. I can't decide which one I like best, the red or the white. Only $8.99 this week!
All of these faves will be open from 1-7pm this Friday-hope you can make it!
RECIPEBacon Wrapped Scallops-by Emeril Lagasse
  • 12 slices applewood smoked bacon or other thick-cut bacon
  • 12 large sea scallops
  • 2 tablespoons creole seasoning, recipe follows
  • 1/2 teaspoon salt
  • 12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature
Creole Seasoning (you can buy ready made)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

DirectionsPreheat the oven to 350 degrees F and line a baking sheet with parchment paper.Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.Preheat a grill to medium-high heat.Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.

Duck Rabbit Brews are on deck this Friday with a few of their beers open and on sale, including- Amber Ale-a medium bodied beer with a lovely tawny copper / bronze color.-Milk Stout is a traditional full-bodied stout brewed with lactose (milk sugar). Because lactose is unfermentable by brewer's yeast, it remains in the beer. The subtle sweetness and fullness of flavor imparted by this sugar balances the sharpness of the highly roasted grains that give this delicious beer its black color.-Schwarzbier is a refreshing summer lager (sometimes referred to as a "black pils"). In true Duck-Rabbit fashion, we've made ours extra schwarzy! It's very dark and quite roasty. Lots of Hallertau hops give this brew an authentic German character.-Barleywine is the hoppiest of all the Duck-Rabbit brews. This is a Farmville-style Barleywine, crafted the way brewers in Farmville have always done. Loads of Amarillo hops give a piney citrusy bitterness that's supported beautifully by a toffee malt backbone.
Stay safe and have fun this week,Beth

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