Beth's News, June 23, 2017

This week, more of "Beth's Best Buys"-
La Ferla Inzolia-I just love Inzolia! So fresh and crisp and perfect for warm-weather drinking. Dave Mcintyre, the wine guru at the Washington Post, has this to say about the La Ferla "If you like crisp, dry white wines, you might want to buy this one by the case as your summer white. It has aromas of white flowers and talc, similar to Grüner Veltliner, and ends with a citrusy finish. It’s fine by itself but even better with simple, spicy dishes." I think that it puts a lot of similarly priced Pinot Grigios to shame!
And La Ferla Nero D'Avola-very complex, with nice texture and balance. Goes so well with all your grilled meats! Has enough spice to handle a rib-eye and is just perfect with spicy meatballs. I love it's robust,fat flavors!
Both of these delicious wines from Italy are going to be open on Friday and the price is great- only $7.99 each. They are truly both case-worthy at that price!
Try these wines with the recipe below-perfect!!!
That's not All!- I am very happy to announce that a winemaker from one of the most celebrated wineries in Spain-Bodegas Lan-will be in the house this Friday from 4-7pm! I am so excited. Anyone who knows anything about Spanish wine knows that Bodegas Lan has a reputation for crafting some of the best wines in Spain. I have a few of their Riojas and they are so rich and robust-perfection in a bottle!An event not to be missed. I hope you can stop in and sample some of the wines he will open.
Grilled Stuffed Jalapeños
The rich and creamy combination of bacon, cream cheese, and cheddar is a nice foil for the muted spice of grilled jalapeño peppers. This recipe is a healthy, fresh alternative to the popular breaded and fried version. If making these poppers for a party, you can stuff the peppers, cover, and chill. Then grill just before your guests arrive.
We have another summer beer in the spotlight this week.
Dogfish Head's Sea Quench Ale.
The new brew highlights the flavors of lime and sea salt. It also signifies a partnership between the craft beer brewery and Baltimore’s aquarium that is not “a traditional cause-marketing campaign,” said Stephanie Chall, the aquarium’s director of corporate membership and sponsorship.
Rather than contributing a percentage of sales, Dogfish Head already donated $70,000 cash and $30,000 worth of gifts in kind to the aquarium, according to Alan Weeth, the brewery’s marketing manager.
The initiatives benefiting from the donation focus on researching populations of sand tiger and sandbar sharks in the Chesapeake Bay and promoting sustainability within the seafood industry.
SeaQuench Ale is a session sour quencher made with lime peel, black lime and sea salt. It’s a citrusy-tart union of three German styles of beer blissfully brewed into one. They begin by brewing a straightforward Kolsch with lots of wheat and Munich Malt, then brew a salty Gose with black limes, coriander and our sea salt. Then they follow it all up with a citrusy-tart Berlinerweiss made with lime juice and lime peel. All three beers are then blended together in the fermentation tank to create this German hybrid.
Try this thirst-quencher on Friday while it's open!
Have a great week everyone, and stay safe!

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