Beth's News, March 30, 2018

I have a few terrific wines I want to share with you that will be perfect for Easter Dinner-
Lafage Miraflors Rose: Your going to want this on the table for so many reasons-First, it's beautiful with it's curvy pink frosted glass bottle and a pink glass cork-just gorgeous!Then you sip it! Oh my! Juicy,lip-smacking, fresh fruit flavors with such exuberance! I absolutely love this wine and can think of nothing I'd like more with a ham dinner. I really hope you all stop in and try this wine. $17.99
Foppiano Sauvignon Blanc: If you need a white wine this weekend, look no more, this one will please everyone!A tantalizing wine with lively acidity and loads of citrus fruit. Aromas of green grass and limes give way to subtle flavors of dried apricot, vibrant Meyer lemon and lime zest on the palate. A refreshing, food friendly wine. Only $18.99
Smith and Hook Cabernet Sauvignon :I know that not all of you are eating ham this weekend so I chose a few reds for you and this one is so likeable. Big and rich like a cab should be, loaded with dark fruit with big, but not bitter, structured tannins and a bracing acidity all beautifully balanced with a loooong finish. You cab lovers need to try this one! On sale for $19.99.
For a great value red in case you have a big crowd coming to dinner or just need to budget, this wine gives you a lot of bang for your buck and has proven itself over and over thru the years-
Borsao Garnacha from Spain : If you like fat,juicy reds with fruit but not too sweet, this is your new favorite red! It has a rich flavor that belies it's tiny price-tag of only $7.99! Spain is excelling at crafting affordable rich wines and we should all be taking advantage of the great bargains out there. Why not stop in Friday and start with this one!

Thyme and Basil Roast PorkIngredients
  • 1 tablespoon all-purpose flour
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 2 tablespoons canola oil
  • 1 medium apple, cut into wedges
  • 1 medium onion, cut into wedges
  • 1 medium lemon, cut into wedges
  • 1 fresh rosemary sprig
DirectionsPreheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork.In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from one wedge over pork; add lemon wedges to pan. Place rosemary over pork.Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

Our beer this week was a no-brainer-Resurrection by Brewers Art-what is more perfect for Easter weekend!If you haven't yet tried it, well now is your chance and it will be $1 off a pack this weekend.During the fermentation of the first batch of this Abbey-style dubbel, the yeast "died" and was "resurrected" by brewer Chris Cashell. Made with five types of barley malt and lots of sugar, this beer is quite strong and flavorful, without being too sweet. 7%abv. Every time we open this it surprises folks. Stop in Friday and taste 2pm through7pm.
I hope you have a happy and safe holiday weekend! Stop in and see us!Beth

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