Beth's News, August 24, 2018

WINE

French BordeauxI am very pleased to introduce a new line of French Bordeaux. I met Lucien a few weeks ago and tasted these gems and had to have them!Let's start with the Rose-Most rosé wine lovers know about rosé from Provence, but have you ever tried rosé from the Bordeaux region? Once you do, we know you will fall in love with them too. This one is a very pale vivid pink. Vibrant, mineral-accented strawberry, red currant and tangerine scents will make your mouth water.. Racy, precise and light on its feet, tangy red berry flavors and a bracingly beautiful minerality. Lithe and pure, with no excess weight but plenty of depth.A stony and fresh finish with excellent clarity and persistence.Chateau Auguste Rosé is an elegant and versatile wine that can be paired with many dishes, such as lobster, seared salmon or tuna; meat dishes such as duck, turkey and rare lamb; pasta and risotto, or lighter fare such as salads and vegetarian dishes. Pairs lovely with French cheeses such as Camembert and Brie, but of course, it can also be enjoyed alone.And it's organic! I just love it.Only $12.99

 Chateau Gaby Grand Vin De Bordeaux-This one knocked my socks off! Chateau Gaby is an estate located in the Right Bank region of the Canon-Fronsac appellation in Bordeaux, France and produces some of the region’s finest Bordeaux wines. For years, the wines from this appellation have been considered an insider’s secret but recently, their quality is attracting attention around the world. Chateau Gaby and Chateau Gaby Cuvee wines are produced entirely from older vines grown on the limestone rich hills of the Gaby Estate. Chateau Gaby is a blend of three grape varieties - Merlot, Cabernet Franc and Cabernet Sauvignon - grown on the clayey limestone hills of the estate.Lovely color, intense red with bright tints. Pretty, red fruit hints on the nose and in some vintages black fruit, too. A discrete woody note highlights the classy nature of this wine. Good, no-nonsense attack, moving attractively to red, then black fruit, very ripe, very elegant flavors with slightly toasted and spicy hints that linger on the finish. A steal at only $22.99

 I tasted the Chateau Moya-let me just say, I needed a moment. This is one wine you just have to savor...Chateau Moya is a certified organic estate located in the Castillon Cotes de Bordeaux appellation, next to Saint Emilion in Bordeaux, France. The 20-acre property is located on a clay-limestone hill some 230 feet above the valley floor with a stunning 360-degree panoramic view. Its pristine vineyards are tended to by the same team managing Chateau Gaby, and between 30,000-40,000 bottles are produced annually since the first vintage in 2009. On the nose, the wooden, toasted and spicy notes stand out. Ripe red fruit notes are present. On the palate, it has a very round onset with a beautiful evolution towards acidity. The red fruits are present throughout the tasting and the tannins are well blended and soft. An elegant and smooth wine. Priced at $29.99. This one will make your next special dinner even more special.If you want to meet Lucien, he will be here Friday from 4-7 and I will start tasting these lovelies at 2pm. I hope you can make it in, I know you wont be disappointed.


RECIPEI picked this to go with the red wines of the week-Tenderloin Steak Diane

Ingredients

  • 4 beef tenderloin steaks (6 ounces each)
  • 1 teaspoon steak seasoning
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms
  • 1/2 cup reduced-sodium beef broth
  • 1/4 cup heavy whipping cream
  • 1 tablespoon steak sauce
  • 1 teaspoon garlic salt with parsley
  • 1 teaspoon minced chives

Directions

  • Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook 4-5 minutes on each side or until meat reaches desired doneness. Remove steaks from pan.
  • Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir 1-2 minutes or until sauce is slightly thickened.
  • Return steaks to pan; turn to coat and heat through. Stir in chives.

BEER

Hooray for local craft beer!The owner and head brewer of Gypsy will be here Friday from 4-7pm to share his latest brews. I will let it be a surprise what exactly he's bringing but I do know that it won't disappoint.

Don't forget to start your beer advent calendars! Now is the time to find the fall seasonal brews like Oktoberfests,  which may not be around in November. Pick up a few bottles every week and you will be all set to "wow" the beer lover in your household at Christmas time! You can try Stone "Woot" stout which won't be back till next year so get a bottle while you can. Also Founders "Dank Wood" -a barrel-aged red IPA which is only here a limited time. There are many other great choices, just ask one of us, we will be happy to show you the beers that will work in an advent calendar. Last year this was the most loved present received!


I hope you have a great week!Beth

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