Beth's News, September 14, 2018

This week, I have Emidio back with a few Italian beauties open that are tremendous values!Amerigo Vespucci Montepulciano d' Abruzzo will be open-Dark, ruby red color. A characteristic hay aroma distinguishes this noble, full-bodied wine. Very rich with subtle tones of cocoa, leather, and dark fruit. Some spices in the mix as well. Great balance, and easy drinking. Great with meatballs! (Emidio will probably bring his homemade meatballs) A great value- only $11.99.Langates Barbera d' Alba will be open too- Ruby red with soft purple reflections, it is intense and bright, with aromas of spice, green pepper, cinnamon and vanilla, pleasant and characteristic. At the same time it is also fruity, with cherry, blackberry, strawberry and red fruit notes. Tasting, it reveals its full-body, with the right amount of acidity, and with a persistent and pleasant finish so it is a well-balanced wine. A nice buy for only $13.99.
He will have other Italian wines open as well, but I asked him to open a new white from Chile-Aura Piren Sauvignon Blanc-this estate bottled Sauvignon Blanc is grown in the Maule Valley where it gets great sun exposure in soils with volcanic ash and a sandy-loam mix. Lots of winter rain and very dry summers with a wide difference between night and day temps allows the grapes to develop great aromas and color. Harvested by hand in the early morning on the first day of March then fermented in stainless steel at low temps to retain all of it's fruit and texture. It is light yellow with hints of green. The aromas are limes,grapefruit,flowers and gooseberries. It is crispy, refreshing and lip-smacking with a long finish. A great buy for only $8.99.
RECIPERavioli with Sage-Walnut Butter
  • Kosher salt
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • 1 bay leaf
  • 2 9-ounce packages refrigerated cheese ravioli
  • 6 tablespoons unsalted butter
  • 1/3 cup fresh sage leaves
  • 1 cup walnuts, roughly chopped
  • 3/4 cup grated parmesan cheese
DirectionsBring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
BEERDinkel Acker OktoberfestBrilliant copper color. Inviting aromas and flavors of fresh baked bread and chocolate muffin and cinnamon raisin toast with a supple, bright, fruity medium-to-full body and a tingling, delightful, medium-length pepper jicama and kale, corn nuts, candied lemon peels, and minerals finish. A very nice hoppy Octoberfest that goes down nicely.Come in and try this nice brew on Friday. You can save $1 a pack this week.
Thanks for all your support-I appreciate it,Beth

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