Beth's News May 18, 2018

The 2016 Montinore Estates "Red Cap" Pinot NoirThis is a carefully constructed blend of Pinot Noir produced from different geographical areas and soils from within the Willamette Valley appellation. Predominantly Laurelwood soils, this wine also includes grapes grown in volcanic and marine sedimentary soils. French and Hungarian oak storage vessels were used for maturation and development. Nearly half of the blend was completed in puncheons while the remainder was aged in barriques. This has allowed for a nice oak structure, while not overpowering the fresh fruit overtones. The end result is a bright and attractive, vivacious wine that is destined to please.Appealing wafts of black cherry, ripe loganberry, red currant and baking spice offer a distinctive Willamette Valley introduction to the 2016 Red Cap Pinot Noir. The sweet entry leads to a plush mouthful of cherry pie, juicy pomegranate and cocoa. A whisper of vanilla and a hint of tastiness complete the soft and silky palate.The regular price of this beauty is $22.99 but I have a special sale going on for a limited time- only $14.99-Truly a bargain!

Lab White BlendThe Moscatel in this blend is what gives this soft wine its perfumed character. It is fruity, bright and open with light acidity and a gentle texture. A real crowd-pleaser because of it's friendly nature-just like a Labrador! This has been a popular alternative to Pinot Grigio or Vouvray because of it's great price - $8.99!

These wines will be open along with a few others and a wonderful spirit-Old Barrel Handcrafted Vodka- what makes it special is how it's aged- in Cognac casks! It's really delicious! I hope you can stop by between 2-7 on Friday to taste all this goodness!

RECIPEHerb-Baked SwordfishIngredients

  • 4 swordfish steaks about 6 oz (175g) each, skin removed
  • Salt and freshly ground black pepper
  • 2 tbsp extra virgin olive oil, plus more for the dish
  • 1 fennel bulb, thinly sliced
  • 4 ripe tomatoes, sliced
  • 1 lemon, sliced
  • 4 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 tsp finely chopped rosemary
  • 1 tsp chopped thyme
  • ½ cup dry white wine


Preheat the oven to 350°F (180°C). Season the swordfish with salt and pepper. Lightly oil a large baking dish. Spread the fennel in the dish and season with salt and pepper.Place the swordfish in the dish in a single layer. Top with the tomato and lemon. Mix the parsley, mint, rosemary, and thyme together, and sprinkle over the fish. Pour the wine and the oil over the fish. Cover with aluminum foil.Bake for 15–20 minutes, or until the fish look opaque when flaked with a knife. Serve immediately, with the pan juices.Variation: Herb-baked Tuna: Replace the swordfish with 4 fresh tuna steaks of the same weight. Throw in a handful of Kalamata olives and complete as above.


Evolution Number 3 IPA

This American style IPA is agressively hopped at a rate of over 2lbs. per barrel. Big notes of citrus and pine compliment a reserved but firm malt backbone.This transparent, bright golden beer wears a foamy white head that sends vibrant citrus scents to greet the nose: Grapefruit zest and lemon tingle the nostrils as toasted bread smooths out the bouquet. Bread crust flavors quickly spread out on the tongue as fresh grapefruit notes dance above them. Sharp bitterness emerges in the middle and balloons just before the swallow. A hint of warming alcohol accentuates the bitterness, cutting through the malt and hops before a dry finish settles in. Sounds great! Stop in on Friday and have a sip.

Thank you all for your support, I appreciate you!Beth

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