Beth's News, May 4, 2018

Hi everyone,

It's almost Cinco de Mayo and that means tequila! On Saturday you should join us for a tasting of my newest tequila- Astral Tequila is made with 100% organic Blue Weber Agave sourced from a mountainous estate at the western edge of Jalisco, Mexico and is hand-crafted using methods reminiscent of the way tequila was produced 150 years ago.

This process takes 8-10 times longer than industrial brands and results in a full bodied blanco tequila at 92-proof that is smooth on the palate, whether consumed straight or in a cocktail.

Produced as a celebration of beautiful culture and spirit, Astral Tequila was awarded The New York Times’ highest rating, a Double Gold medal from the San Francisco World Spirits Competition and named one of the “Top 10 Blanco Tequilas” in the world by Food & Wine magazine.

I will be tasting this and Casamigos Tequila and we will be trying margaritas. I hope you can stop by between 1-4pm this Saturday.


WINE


Back to Austria this week because I'm not ready to let go yet! The wines are so darn good!!!

So this week we will open-


Tegernsneerhof 2016 GRÜNER VELTLINER

T26 FEDERSPIEL


 The Mittelbach family‘s Tegernseerhof, located in Unterloiben, justbelow Dürnstein, boasts a tradition dating back to the year 1002. The original facilities were built in 1176 by the Benedictine community of the Tegernsee Abbey. For centuries, the abbey was where the Bavarian monastery produced its wine. At the turn of the 19th century, it was acquired by the Austrian Empire and later, it went into private ownership. Franz Mittelbach and his wife, Mathilde, are the fifth generation of Tegernseerhof owners.

   Since the 1970s, they have been continuously running the Tegernseerhof as a family business. Today, Martin Mittelbach, the son of Franz and Mathilde, is the current part of this history. The Tegernseerhof vineyards flourish on stone terraces whose verdant soil plays host to a rich variety of indigenous fauna. Among the best-known, excellent locations and wines are Bergdistel, Hoehereck and Loibenberg (for Grüner Veltliner) as well as Loibenberg, Steinertal and Kellerberg (for Riesling). Their estate is a member of the exclusive association “Vinea Wachau”, therefore the vinification follows the strict regulations of the “Codex Wachau“.

The T-26 Gruner Veltliner is a stunning 91 point example of the most popular grape in all of Austria.

The flat lands of the vineyards in Loiben are characterized by very deep sandy soils. This very warm and light soil has low water holding capacity.

Through this ever moderate stress the roots are encouraged to penetrate into the deepest layers of soil to ensure the water supply of the plant - the age of our 50-year-old vines guarantee this optimum root growth and maturity of the wood. Sandy and gravel soils form a classic,fruity Grüner Veltliner. The reserve substances stored in the old wood are reflected in the subtle minerality of the wine - different weather conditions are responsible for fine and elegant fruit flavors. On sale for $16.99.


Two of my favorite wines while I was there were by Hillinger-

The philosophy of Leo Hillinger-"If the grape material is top quality, less has

to be done in the cellar. After many years of experience and numerous experiments I know: The fruit must be perfect and should reach the bottle not having been tampered with."

Nowhere is this more evident then in the Eveline Pinot Noir- It has a typical Pinot Noir nose with strawberries, raspberries and floral notes such as violets. On the palate,the wine is medium bodied. It has intense notes of herbs and puréed dark berries.The wine has typical Burgundy structure with soft tannins, a juicy ripeness and an elegant, long finish. This is a big fave of mine! On sale for $17.99-WOW!


Also the Hillinger 2015 Pinot Gris-I was surprised to find great Pinot Gris in Austria! But I did!-Hand harvested Pinot Gris from Austria that sees 95% stainless steel and just a touch of oak. Notes of pear, nutmeg, ripe, golden apple, and a little hint of ginger. Rich and delicious. Only $12.99


I visited a Biodynamic farm while I was there and was enthralled. To begin to understand this unique winery it’s best to start with their name. Meinklang is made from two words “mein” which means “my” and represents the personal signature of the young winemaker couple Werner Michlits and his wife Angela and “klang” which means “sound” and symbolizes their harmony with nature.

The Meinklang farm is a true biodynamic utopia. True to the idea of a “wine garden”, their land is a stage where the circle of life is on full display; all sorts of fruits, vegetables, even weeds thrive here, and birds, mice, and even mosquitoes have their place. Hell, they even have “insect hotels” stationed around the vineyards. All this serves to promote biodiversity, from the birds that feed on insects and fruit, to the yeasts that develop on the plants. I didn't want to leave!


I will open the Meinklang 2016 Frizzante Rose of Pinot Noir. This light sparkling wine gets its beautiful salmon color from its brief contact with the Pinot Noir skin. The bouquet is floral with a strong scent of strawberry jam. The wine’s light creaminess creates great balance with its light sweetness and acidity. The Frizzante style is less bubbly than other sparkling wines, making it a wonderful aperitif or serve it after dinner with a toast and a strawberry dessert. This wine was produced originally for Werner and Angela’s wedding. Only $14.99 Perfect for warmer weather entertaining!


All of these beauties will be open from 2-7 on Friday. I hope you can make it!


RECIPE

Pan Seared Duck Breast


Ingredients

  • 4 duck breasts, 4 to 5 ounces (112 to 140g) each
  • Kosher salt
  • 1/2 cup dry white wine (4 fluid ounces; 120ml)
  • 1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
  • 4 tablespoons unsalted butter (2 ounces; 60g)
  • 1/4 cup (60ml) freshly squeezed orange juice from 1 orange
  • 1 teaspoon freshly grated orange zest
  • Freshly ground black pepper, to taste



Directions

1. With a sharp knife, gently score duck breasts in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.


2. Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.


3. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. After about 5 minutes, the fat should begin to gently bubble. If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden brown, and duck's internal temperature is 125°F (52°C), about 15 minutes.


4. Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.


5. For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Scrape up any brown bits stuck to pan and let wine reduce until pan is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper. Serve with duck breast.



BEER


We have several beers in the spotlight this week-

Founder's Rubaeus-Optimizing the flavor of fresh raspberries, Rubaeus is Founders’ way of celebrating the joys of summer year-round. This stunning berry-red masterpiece is the perfect blend of sweet, tart and refreshing. No question about it, this beer is 100% Founders.

Southern Tier's 8 Days a Week Blonde-The only way to describe this beer is Infinitely Drinkable. This is smooth liquid refreshment with a hint of Centennial hops for fruity notes and low bitterness for an easy finish. Available in 8 packs of 12oz cans, yep that’s right 8 cans, because when a beer is Infinitely Drinkable, six just isn’t enough!

Oskar Blues Fugly-Yuzu and Ugli fruit infusions twisted together with the blueberry, tangerine notes of Mosaic make for a tangy, juicy, zesty array of aroma and flavor. Salivation will instantly ensue with one sniff of this crushable brew (5.8% ABV, 60 IBUs) that was inspired by a Yuzu brew we made with some brewing friends in Japan.

Captain Lawrence Effortless IPA-The only “effortless” thing about this beer is how it drinks. Domestic and imported malts take a backseat to the loads of American grown hops that are dumped into the kettle. Dry-hopped for a mouthwatering aroma with Mosaic and Palisade hops. Enjoy an Effortless drinking experience with this Session IPA.


Friday will be a lot of fun around here, I hope you can make it in!

Thanks.I appreciate you!

Beth

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