Beth's News, August 17, 2018

WINE

Barry will join us this Friday for our wine tasting! I am opening a few great buys-

Montinore "Red-Cap" Pinot Noir-The nose is complex with aromas of strawberry, cherry, blackberry, dried fruit, dried flowers, cedar and lilac. The strawberry note continues on the palate along with red cherries, black plums, pomegranate, bittersweet chocolate and pie spice which is balanced beautifully by bright acid, all within well-structured tannins.The regular price for this beauty is $19.99 but this week I have it on sale for only $12.99-get it while you can!


Lab red and white wines from Portugal-these represent some serious wine value! They get their name from the family dog. The Lab red is partially aged in wood giving it a spicy,smoky flavor that is also full of ripe red fruits. Well-integrated tannins give shape to this wine. The color is bright and ruby with tasting notes of ripe black and red fruits. The palate has juicy plum and dark fruit flavors. Fine tannins are at the finish along with flavors of spice and licorice. The blend is Castelao 35%, Tinta Roriz 25%, and Touriga National 15% and makes for a well balanced wine with a nice finish. At only $7.99, this red is such a value!

The Lab white is also a serious bargain wine. It is fresh, citrus flavored and crisp. Acidity, lemon zest and green apples keep the wine really fresh.a blend of Vital, Arinto, Moscatel and Sauvignon Blanc, gives this white light to medium body with a soft and refreshing mouth feel. Also $7.99 this week.



RECIPE

Sticky Honey Garlic Butter Shrimp


Ingredients

½ cup honey

¼ cup soy sauce

3 cloves garlic, minced

juice of one small lemon

1 pound large shrimp, peeled and deveined

2 Tablespoons butter

green onions, for garnish


Instructions

In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.

In a medium sized skillet melt the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions



BEER


I'm so happy that Mully's is our spotlight beer of the week-Jeremy will join us again on Friday between 4-7pm to share their local craft beers. I hope you can make it in to taste what Mully's has been up to!


Thanks for all your support,we couldn't do it without you!

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