Grapes & Grains

Beer, Wine, Spirits and Food from Happy Harry's

The time has come to close the books on 2011 and celebrate the beginning of a new year!  A lot of people will be ringing in the new year with a bottle of bubbly, champagne or sparkling wine…all the same thing…but often one of the most confusing wine topics.  Here is a short discussion that will hopefully make selecting that special bottle a little easier this year.  

Champagne is actually a region in France where some of the best sparkling wines in the world are produced.  Everywhere else in the world, wineries produce sparkling wines.  Confused yet?  All wines produced that have bubbles are sparkling wines.  In order for the label to state Champagne, it must be from the Champagne region of France.  You will find some California sparkling wines that state “California Champagne,” but they are required to say California! 

ALL CHAMPAGNES ARE SPARKLING WINES, but NOT ALL SPARKLING WINES ARE CHAMPAGNES.  

So what is the difference…nothing really!  The two main things that they have in common are that most sparkling wine undergoes a second fermentation in the bottle which creates the bubbles in the bottle and the two most common grapes used to produce sparkling wines are Chardonnay and Pinot Noir.    

Now that we now know the difference between Champagne and sparkling wine, the toughest part is figuring out what is in the bottle!  The most noticeable difference is the level of sweetness between the different types.   The following list is in order of driest to sweetest.

BRUT:  Brut is ALWAYS the driest style of sparkling wine produced.

EXTRA DRY: Extra Dry is actually in the middle of the scale when we are talking about sweetness.  As confusing as it may be, BRUT IS DRIER THAN EXTRA DRY!

BLANC DE NOIR:  Blanc de Noir translates to white on red, which means it is made with Pinot Noir grapes. This style will have a soft pink color and be similar in dryness to an extra dry.

BLANC DE BLANC:  Blanc de Blanc translates to white on white, which means it is produced with Chardonnay grapes.  Blanc de Blanc is similar to Extra Dry.

PROSECCO:  Prosecco is a semi-dry sparkling wine from Italy

CAVA: Cava is a semi-dry sparkling wine from Spain

SEMI-SECO or DEMI SEC: A slightly sweet sparkling wine

ASTI: Asti is a region in Italy that produces a sweet sparkling wine produced from Moscato grapes. Similar to Champagne, the wine must be produced in Asti to have the Asti name on the bottle.  Always one of the best sellers, Asti is commonly referred to as Asti Spumante.  A few years ago, Asti producers removed “Spumante”from their label so that Asti would not be confused with the Spumante that was being produced in other parts of the world.  California wines labeled Spumante are very similar to Asti!

BRACHETTO:  Another sparkling wine specific to Italy, Brachetto is a sweet, red sparkling wine.

MOSCATO D’ ASTI:  Almost exactly the same story as Asti, but Moscato d’ Asti has smaller bubbles and has more of a soda pop fizz texture  This small difference gives Moscato d’ Asti a richer flavor and tends to taste a little sweeter than Asti.

As you head out to purchase your bottle of bubbly for the New Year, don’t forget the sparkling apple juice or sparkling grape juice for friends and family who prefer a non-alcoholic sparkling drink!

Have fun, be safe and Happy New Year to everyone!

Cheers,

Greg

Christmas is less than 10 days away and thing will become very hectic as everyone finishes their shopping and begins to plan their holiday gatherings.

When entertaining guests, you will want to have a selection of non-alcoholic and adult beverages available without having to buy twenty different things!   You can “spice up” some traditional warm drinks for your guests or leave out the alcohol and provide the same choices as a non-alcoholic beverages.  Here are a few ideas to help you out this holiday season.

TOM AND JERRY’S

1 heaping tablespoon of Mrs Bowen’s Tom and Jerry Mix

(Available at all Happy Harry’s Bottle Shops)

 ¾ ounce white rum or spiced rum

¾ ounce brandy

-put the above in a 4-6 ounce coffee cup and top off with piping hot water

-mix well and garnish with nutmeg and a cinnamon stick

NON-ALCOHOL TOM AND JERRY’s

2 heaping tablespoons of Mrs. Bowen’s Tom and Jerry Mix

-place the Tom and Jerry Mix in a coffee cup and top off with hot water or hot milk

-mix well and garnish with nutmeg and cinnamon stick

HOT SPICED CIDER

1.5 ounces of Fireball Cinnamon Whiskey

5 ounces of Mulled Spiced Cider (recipe below) or plain hot apple cider

-mix in a coffee cup

-garnish with a cinnamon stick or whipped cream with caramel syrup drizzled on top

NON-ALCOHOL MULLED SPICED CIDER

• 3 cinnamon sticks (3 inches)
• 3 whole cloves
• 2 whole allspice
• 1 bay leaf
• 3 quarts apple cider or apple juice
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1 tablespoon grated orange peel
• 2 tablespoons brown sugar
• Dash salt

Directions

• Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
• In a large saucepan, combine the apple cider, juices, orange peel, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low and simmer mixture for 30 minutes to blend flavors. Discard spice bag. Strain cider mixture.  Serve immediately. Yield: 13 servings (about 3 quarts).

ADULT HOT CHOCOLATE

Hot chocolate is probably the most versatile when it comes to selecting cordials to mix with your beverage.  Here are a few ideas:

 -5 ounces of your favorite Hot Chocolate

-select ONE of the following and mix in 1.5 ounces with the hot chocolate:

-Irish Cream, there are many flavors available…mint, caramel, and chocolate

-peppermint schnapps, I recommend Dr. McGillicuddy’s Mentholmint

-vanilla schnapps-Dr. McGillicuddy’s Vanilla

-butterscotch schnapps-Dekuyper Buttershots

-garnish with a candy cane and whipped cream

NON-ALCOHOL HOT CHOCOLATE

-5 ounces of your favorite hot chocolate

-substitute ½ to 1 ounce of flavored coffee syrups for the alcohol, you could also use different flavored coffee creamers

Here are a couple other fun seasonal cordials to try if you just want to simply pour and serve some chilled cordials…sorry these are only available pre-mixed with alcohol!

FULTON’S HARVEST PUMPKIN PIE:  A delightful cream liqueur that tastes like pumpkin pie in a bottle with a creamy sweetness.  Serve chilled or over ice.  Garnish with a cinnamon stick and whipped cream.

CHRISTIAN BROTHERS HOLIDAY NOG:  Always a Christmas time favorite, Holiday Nog is the simple solution to serving an Egg-nog style beverage for your gathering.  This Brandy based cream cordial is perfect served chilled with a cinnamon stick garnish and sprinkled with nutmeg.

Wishing all of you a safe and Happy Holidays!

Merry Christmas,

Greg

Who says Halloween is only a children’s holiday.  For those of you who may be hosting an adult Halloween party or any other adult function this coming weekend, I’ve put together a few cocktail ideas as well as a few fun ideas to spice up the weekend.  As always-be safe and have a great weekend!

THE RED WITCH

1 ounce UV Cherry Vodka

2 ounces Korbel Sweet Rose (any red or pink sparkling wine will work)

-pour the Korbel Sweet Rose into a champagne glass first, then slowly pour in the UV Cherry Vodka.

-Garnish with a couple maraschino cherries.

POISON APPLE

2 ounces Don Q Amber Rum

1 ounce Berentzen Apfelkorn Liqueur

1 tsp cinnamon

-pour rum, apple brandy and cinnamon into cocktail shaker, add ice and shake. 

-strain into a martini glass and garnish with an apple slice.

VAMPIRE’S ELIXIR

1.5 ounces Skyy Infusions Raspberry Vodka

¾ ounce Godiva White Chocolate Liqueur

1 ounce Half and Half Cream

Strawberry or Raspberry Syrup

-drizzle the fruit syrup on the inside and rim of a chilled martini glass.

-combine the vodka, white chocolate liqueur and cream in a shaker with ice and shake.

-strain into the martini glass

OTHER FUN IDEAS AND QUICK TIPS

-Any cocktails that are red or black in color   

-Any kind of punch is also an option because you can find recipes for hundreds of different punches in just about every color of the rainbow

-If you have a black light, any cocktail that uses tonic water as the primary ingredient will glow

-using plastic spiders, plastic eyeballs or plastic vampire teeth as a garnish will dress up any cocktail…be sure to warn your guests so nobody swallows them!  You can also find recipes online for radish and olive eyeballs.  Gummy worms or spiders also can be used for garnish.

-use syrups to decorate your glassware.  Chocolate and strawberry tend to be the two favorites.  Drizzle the syrup on the inside and on the rim of the glass and place in the freezer ahead of time.

Enjoy!

Greg

Whiskey and Whisky both mean the same thing, but Canadian Whiskey, Bourbon Whiskey, Irish Whiskey, Scotch Whiskey and Tennessee Whiskey are all quite different from each other!  The difference comes from either a different blend of grains or a special step along the way to the bottling line.

Today, let’s focus on Canadian Whiskey.  Some of the most common brands include Crown Royal, Seagram’s, Canadian Club and regional brands such as Windsor and Black Velvet.  Canadian Whiskey tends to be one of the lighter styles in regards to flavor and body.

Historically, Canadian Whiskey used to be referred to as Rye because that was the main ingredient in the mash.  Modern Canadian Whiskey is a blended whiskey that is mostly distilled from Corn, Wheat, Barley and just a touch of Rye.  Rye whiskey is more full bodied with a spicy, sharp edge that consumers have moved away from in favor of more mild blended whiskies.

There are two requirements to meet in order for a distiller to put “Canadian Whiskey” on the label:

1. Must be distilled in Canada.  It is common practice for suppliers to buy barrels in Canada and bottle the product elsewhere.
2. Must be aged a minimum of 3 years in oak barrels.  The average aging time is closer to 4 years and can age as long as 18 to 20 years.

Here is a look a few unique Canadian Blends!

FORTY CREEK BARREL SELECT:    One of the highest scored and award winning Canadian Whiskies available on the shelf!  Whiskey Master John Hall distils and ages each of the grains separately for 6 to 10 years.  He then selects the best barrels of Rye, Corn and Barley and blends them by hand. After they are blended, the whiskey will spend 6 more months in the barrel before being bottled.  Forty Creek has flavors of caramel and toasted nuts with a velvety, rich flavor and finish.

TANGLE RIDGE DOUBLE CASKED:  Tangle Ridge is blended and then aged for 10 years.  Once it is 10 years old, a hint of Sherry is added and the whiskey goes back in the barrel for additional aging.  The hint of Sherry and extended aging gives Tangle Ridge a hint of dried fruit and a creamy balance of flavors.

WISER’S 18 YEAR:  Aged a full 18 years in oak casks, Wiser’s 18 is one of the oldest aged Canadian Whiskies available.  The years of aging lend flavors of buttery oak, earthy spice and a hint of mild sweetness to this very drinkable blend.

CROWN ROYAL CASK 16:  Crown Royal 16 is a special blend of over 50 different aged whiskies!  Once these 50 different whiskies are blended, they are aged in Cognac oak casks from France.  The “16” represents the location in France from where the oak casks are created.   Cask 16 has flavors of Vanilla, Butterscotch and even a hint of raisins.

SPICEBOX CANADIAN WHISKEY:  A twist on the traditional Canadian Whiskey, Spicebox is infused with flavors of cinnamon, clove, allspice, vanilla and maybe even a hint of caramel!  A great cocktail when mixed with cola or lemon/lime soda!

Canadian Whiskies are very versatile mixers in almost all of your favorite cocktails recipes that call for any kind of whiskey!  I would recommend trying most of the above (not the Spicebox) straight up, over ice or in the classic Manhattan!

Enjoy!

Greg

Prosciutto Wrapped Asparagus

Recipe courtesy of the Food Network/The Neelys

Prep Time:10 min

Cook Time:10 min

Serves: 4 to 6 servings

Ingredients

• 1 pound large asparagus spears
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 8 thin slices prosciutto, sliced in half

Directions

Preheat the grill to medium-high heat.

Trim the asparagus ends and put them on a sheet pan. Add the olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Grill the asparagus until tender, rotating on all sides, for about 5 to 10 minutes. Remove them from the grill to a platter. When cool enough to handle, wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto. Serve immediately or at room temperature.

WINE PAIRING SELECTION:

Willamette Valley Vineyard Riesling- The Willamette Valley Riesling is an off-dry Riesling with flavors and aromas of peach, pear and citrus.  This lively Riesling will balance nicely with the flavors of the asparagus and salty prosciutto.

Beet Salad with Goat Cheese

Recipe courtesy Guy Fieri

Prep Time: 15 min

Cook Time: 1 hr 20 min

Serves: 6 servings

Ingredients

• 1/2 pound beets, ends trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1/3 cup pine nuts
• 4 ounces goat cheese
• 4 cups baby greens
• 4 cups baby spinach
• Tarragon dressing, recipe follows
• 4 very thin slices red onion, separated

Directions

Preheat the oven to 400 degrees F.

Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.

Lightly toast the pine nuts in a small sauté pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.

When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the tarragon dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.

Tarragon Dressing:

• 1/4 cup rice vinegar
• 2 teaspoons dried tarragon
• 2 teaspoons soy sauce
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon mayonnaise
• 1/4 cup extra-virgin olive oil

In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender

WINE PAIRING SELECTION:

Nick Goldschmidt Boulder Bank Sauvignon Blanc: This beet salad needs a wine with a lot of acidity to hold up to the Tarragon Dressing and Goat cheese!  The Boulder Bank Sauvignon Blanc from New Zealand has flavors of fresh grapefruit, green pepper and lemon grass.  This light and fresh food/wine pairing is a great start to any meal!

Grilled Pizza Three Ways

Alton Brown

Cook Time: 18 min

Serves: 3 pizzas, 1 pizza for each topping

Ingredients

• 16 ounces all-purpose flour, plus extra for peel and rolling
• 1 envelope instant or rapid rise yeast
• 1 tablespoon kosher salt
• 10 ounces warm water, approximately 105 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons for bowl
• 1 tablespoon malted barley syrup

Margherita topping – Enough to top 1 (16-inch) round pizza:

• 1 large tomato, cut into 1/3-inch thick slices
• 5 to 7 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2-ounce grated Parmesan
• 1 1/2 ounces part skim mozzarella, shredded
• 4 to 6 large basil leaves, shredded

Date and prosciutto topping – Enough to top 1 (16-inch) round pizza:

• 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
• 3 to 6 teaspoons olive oil, divided
• 1/2-ounce grated Parmesan
• 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
• 4 whole dates, pitted and finely chopped
• 1 teaspoon fresh thyme leaves

Pizza cracker:

• 2 to 4 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper

Special equipment:

• Vise-Grips

Directions

Dough:

Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.

Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.

Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.

To shape and cook the margherita pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.

To shape and cook the date and Prosciutto pizza:

Heat a gas grill to high and make sure the grill grates are clean and free of debris.

Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.

Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.

Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.

To shape and cook cracker pizza:

Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.

WINE PAIRING SELECTION:

Infinitus Tempranillo/Cabernet Sauvignon: Try the Infinitus paired with the Margherita pizza!  The combination of the red pepper flakes, tomato, basil and parmesan cheese with the spicy, medium bodied Tempranillo is a perfect match.

Bodega Elena Red Blend:  Try Bodega Elena paired with the date and prosciutto pizza!  The fruit forward style of the Bodega Elena will highlight the dates and round out all the characteristics of this pizza!

Caramel Apple Cheesecake

Recipe courtesy Paula Deen

Prep Time: 20 min

Cook Time: 36 min

Serves: 8 servings

Ingredients

• 1 (21-ounce) can apple pie filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/4 cup caramel topping
• 12 pecan halves, plus 2 tablespoons chopped pecans

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

WINE PAIRING SELECTION:

 Sandeman Armada Cream Sherry: The Sandeman Cream Sherry has flavors of caramel, cinnamon and roasted nuts.  Cream Sherries have a higher alcohol content and it will help cut thru some of the rich, sweet cheesecake. This combination will melt in your mouth!

 Recipes courtesy of the Food Network

After a short hiatus, Grapes and Grains is back with the monthly feature of “Brewery of the Month!”  For September’s Brewery of the Month, we travel to the east coast to Maine’s largest brewery…Shipyard Brewing Company. 

Founded in 1994, Shipyard has grown into the 19^th largest craft brewer in the United States and is capable of bottling and packaging 6,000 cases per day!  Throughout the year Shipyard produces a handful of year-round, seasonal and signature series beers.  Shipyard specializes in traditional English style ales including their flagship “Export Ale.”  Here is a look at the line-up of currently available styles!

EXPORT ALE:  A traditional Export Ale with a healthy amount of sweet malt flavor and distinctive hop flavors that give it a clean finish.  Export Ales pair nicely with pork, chicken and seafood dishes…especially oysters!

OLD THUMPER:  Brewed as an English Bitter Style, Old Thumper has won numerous beer competition awards throughout the world!  Labeled as “A Beast of a Beer,” Old Thumper is full bodied with a creamy, sweet malt flavor and a nice touch of floral hops.  Old Thumper would accompany any hearty stew, casseroles or soup.

SHIPYARD IPA:  A bit milder IPA, using only one type of hops to create a crisp and clean IPA without that mind-blowing sensory overload!  IPA’s are always nice when paired with grilled fish, chicken or pork, as well as summer salads!

SIGNATURE SERIES XXXX IPA:  This is an IPA lover’s dream come true!  The blend of 4 different hops and 4 different malts creates a monster IPA with hints of citrus and grapefruit. The hops balance perfectly with the full bodied malt flavors.  Pairs well with spicy foods: cajun spiced, blackened meats or spicy BBQ sauces.

SIGNATURE SERIES IMPERIAL PORTER:  This Imperial Porter is as dark as the night with flavors of roasted almonds, roasted malts and mild hop aromas and flavors.  There are even hints of coffee and dark chocolate!  Pairs well with hearty foods and you could even try with a few desserts like chocolate cheesecake or Tiramisu.

SIGNATURE SERIES BARLEY WINE:  Barley Wines are traditionally one of the most full bodied and malty styles of beers produced.  Produced using 6 different malts, this brew has a nice amber-red color with flavors of dried fruits, caramel flavors and a nice dose of hops to cut some of the sweetness on the finish.  Great paired with full bodied and sharp cheeses.

For more information about Shipyard Brewing Company visit their website: http://www.shipyard.com/

Cheers,

Greg

My brewery of the month for August takes us to Colorado to a little brewpub founded in Breckenridge.  Breckenridge Brewery was founded in 1990 by a gentleman named Richard Squire, he had the desire to ski all day drink great beer at night.  The only problem was that in the early 90′s, there were very few micro brewpubs in the area!

Breckenridge now has multiple restaurant/brewpubs and a brewing facility in Denver where their annual production is almost 30,000 barrels! (each barrel is approximately 32 gallons)  Breckenridge produces 6 year-round beers, 4 seasonal beers and 4 small batch specialty beers.  Here is a sneak peek at four of their most popular year-round beers!

AVALANCHE ALE:  Avalanche is Breckenridge’s flagship brew, it has a golden amber color and a mild hint of hops for just a note of citrus.  This medium bodied beer has great flavors of sweet caramel malt with a fresh, clean finish.  Try with burgers or BBQ ribs.

LUCKY U IPA:  Lucky U is a great IPA that has a little more balance and is not overpowered by the hops.  Aromas of citrus and floral notes lead you into a mouthful of flavor that is very smooth and rich.  Try with chili or hearty stews.

VANILLA PORTER:  Brewed with vanilla beans from Madagascar, this brew is almost like dessert in a bottle!  You get  flavors of chocolate, vanilla and roasted nuts blended with a creamy texture that is pure delight.  Breckenridge recommends mixing 4 scoops of vanilla ice cream and 1/2 bottle of their Vanilla Porter in a blender to make a milkshake!

OATMEAL STOUT:  Brewed with oat flakes, which give this beer a creamy texture, and a handful of other dark malt to give this beer flavors of dark chocolate and espresso.  While it is full bodied and black as the night, don’t let it scare you away, this Oatmeal Stout will be enjoyed by everyone who tries it. 

 Here is a recipe that Breckenridge provides for making “Oatmeal Stout BBQ Sauce.”

• 1/2 cup molasses
• 1/4 mustard
• 1/2 chili sauce
• 1 teaspoon Worcestershire sauce
• 1/4 onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Breckenridge Oatmeal Stout

For more information or directions to one of Breckenridge’s Breweries visit their website at:  http://www.breckenridgebrewery.com/

Cheers,

Greg

 

“Bourbon, Bourbon and more Bourbon” is probably the easiest way to describe the new project from Buffalo Trace Distillery. 

Buffalo Trace has been the industry leader when it comes to experimenting with aging and developing America’s native spirit…Bourbon.  Their new project “Single Oak Project” gives consumers the chance to experiment on their own and taste how different Bourbon can be!

• The Single Oak Project is the most extensive bourbon experiment ever undertaken.
• For over two centuries Buffalo Trace Distillery has been a pioneering leader in quality and innovation. The Single Oak Project is the most inventive and comprehensive experiment yet.
• It all started with 96 individually selected American oak trees that differed according to the number of growth rings per inch and growing location. Each tree was then cut into two unique sections, top and bottom.
• A single barrel was constructed from each unique section. Prior to construction Buffalo Trace varied the stave seasoning times.
• The 192 barrels were then charred differently. These single oak barrels were then filled with different recipe whiskeys, at various entry proofs and aged in a variety of different warehouse styles.
• Buffalo Trace believes that this experiment will allow customers to directly compare the impact of 7 different critical variables across 192 bottles for a total of 1,396 taste combinations.
• None of the 192 bottles in the complete set are exactly alike.

After you try a bottle you can then go to www.singleoakproject.com and submit reviews and rating for your individually numbered bottle. You will also be able compare your rating to others with the same bottle and even look at reviews for different bottles!  So Bourbon lovers unite and join in on this once in a lifetime opportunity!

Cheers,

Greg

For those of you who count calories or if your just looking for a lower alcohol content beer, this blog is for you!  If you are like me, you probably consume a few more frosty beverages during the summer months compared to the rest of the year.  Here is some helpful information to help you understand how having a few extra beers this 4^th of July weekend will affect your waistline!

Calories in alcohol are a product of two things…the percentage of alcohol and amount of sugar in the product.  On average, a light beer has about 100 calories per 12 ounce serving and regular beer is about 150 calories per 12 ounce serving.  Microbrews, especially stouts and porters can average between 150-200 calories per 12 ounce serving.

Over the past year, a new line of beers have hit the shelves that are brewed to be low calorie and low alcohol.  Many people have been looking for these styles because they are diet conscious or like the flavor of beer, but don’t want as much alcohol.  I guess you could classify these beers as “extra light.”

There are four beers in particular that are on the market that have had some success and are worth a try:

BUDWEISER SELECT 55:  Brewed by Anheuser Busch, this is the lightest beer available on the market.  At only 55 calories per 12 oz, it has almost half as many calories as the typical light beer and almost 4 times less calories than the typical microbrew.  Alcohol content is only 2.4% which is also about half the alcohol of a typical beer.  The flavor is very light with a very clean, beer taste.

MILLER GENUINE DRAFT 64:  Brewed by Miller/Coors MGD 64 has only 64 calories per 12 oz serving and 2.8% alcohol.  A little more flavor when compared to Budweiser Select 55, but overall there is not a huge difference.

MILLER GENUINE DRAFT 64 LEMON:  A variation of MGD 64, with a little twist of lemon thrown in for additional flavor.  I found it to be very enjoyable, the lemon is almost an afterthought when you taste this beer.  The lemon is very mild and adds a level of freshness and crispness to this “extra light” beer.  64 calories and 2.8% alcohol.

BECK’S PREMIER LIGHT:  Beck’s Premier Light from Germany was actually the first extra light on the shelves a few years ago!  Beck’s Premier Light has 64 calories and 2.3% alcohol and in my opinion, has more flavor than the previous three beers that I mentioned.

For those of you who prefer wine or distilled spirits….

On average distilled spirits like whiskey, gin, and vodka that are 80 proof, will have about 100 calories per 1.5 ounces.  Of course if you buy flavored spirits or mix in any juice or soda, the calorie count will go up.

Red wine and white wine will vary depending on varietal and alcohol content, but on average you can estimate wine to be about 20 calories per ounce.

Below you will find a chart with most major breweries and styles for you to compare how your favorite brew stacks up against the “extra light” beers!

Cheers.

Greg

Looking for some new wine to brighten up your weekend?  How about a Naked Chardonnay, a little Mud Pie and throw in The Usual Suspects…sounds like an interesting fiasco!  Here is a preview of five new wines along with a food pairing and recipe to go along with each wine, have a great weekend!

  

Grilled Zucchini Rolls with Herbs and Cheese paired with Francis Ford Coppola Sante Chardonnay

About the pairing:  The Coppola Sante Chardonnay is a perfectly balanced Chardonnay without too much citrus or oak.  This balance helps the wine pair nicely with the mild flavors of the zucchini and goat cheese.  This pairing would be a great passed appetizer to start off the evening.

Ingredients

• 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 1/2 ounces reduced-fat soft goat’s cheese
• 1 tablespoon freshly minced parsley leaves
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Directions

Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.

In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Copyright 2007, Ellie Krieger, All Rights Reserved

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

  

Tomato Salad with Cheese Crisps paired with Big House Unchained Naked Chardonnay

About the pairing: The Big House Unchained Naked Chardonnayis an unoaked, lively Chardonnay with hits of citrus and tropical fruit.  The wine is fresh and crisp, just like the salad and would be a perfect starter to an evening meal.

• 4 thick slices Italian bread, cut into cubes
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 tablespoon dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons white wine vinegar
• 2 pounds mixed heirloom tomatoes, cut into chunks
• 1 bunch scallions, sliced
• 2 tablespoons chopped fresh dill
• ¾ cup grated gruyere cheese
• 1 tablespoon all-purpose flour

Directions

Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.

Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread

cubes and toss to coat. Set aside while you make the crisps.

Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

Recipe courtesy of Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

Glazed Double-Cut Pork Chops paired with Mud Pie Zinfandel 

About the pairing:  Mud Pie Zinfandel has a fruit forward, dried fruit quality that with highlight the prunes and brown sugar that are present in the sauce.  The Mud Pie Zinfandel will also hold up nicely to the paprika and cayenne pepper spices creating a delicious pairing.

For the Pork:

• Kosher salt
• 1/4 cup coarsely ground black pepper
• 2 tablespoons packed dark brown sugar
• 2 teaspoons smoked paprika
• 4 double-cut bone-in pork loin chops (about 1 pound each)
• Vegetable oil, for the grill

For the Sauce:

• 4 tablespoons unsalted butter
• 2 cups diced onions
• 1 cup apple cider vinegar
• 3/4 cup packed dark brown sugar
• 1 1/2 cups ketchup
• 1 1/4 cups apple juice
• 1 cup maple syrup
• 1/2 cup bourbon
• 1/2 cup prunes
• 1/4 cup Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground
• black pepper

Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.

Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.

Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.

Recipe courtesy of Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

Moroccan Grilled Salmon paired with Francis Ford Coppola Sante Pinot Noir

About the pairing:  Pinot Noir is a classic pairing for grilled salmon!  The Sante Pinot Noir is a very balanced and traditional Pinot Noir with hints of cranberry, cherry and some nice earthy and herbal notes.  The Sante Pinot Noir is soft enough that it will not overpower the mild salmon and at the same time, highlight the smoke from the grill and the various spices in this dish.  

Ingredients

• 1/2 cup plain yogurt
• Juice of 1 lemon, plus lemon wedges for garnish
• 1 tablespoon extra-virgin olive oil, plus more for the grill
• 2 to 3 cloves garlic, smashed
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground pepper
• 4 6-ounce skinless center-cut salmon fillets
• 1/4 cup chopped fresh cilantro or parsley, for garnish

Directions

Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Recipe Courtesy Food Network Magazine

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

 

London Broil with Onion Marmalade paired with Big House Usual Suspect Cabernet Sauvignon

About the pairing:  A new release from the Big House Winery, the Usual Suspects Cabernet Sauvignon is a very food friendly Cabernet that has a nice balance of fruit and acidity.  The combination of brown sugar, onions and balsamic vinegar in the marmalade will blend perfectly with the wine and don’t be afraid to use the Usual Suspects Cabernet for the steak marinade!

Ingredients

For the steak:

• 4 large cloves garlic, chopped
• 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 2-inch-thick piece beef top round for London broil (about 3 pounds)
• Kosher salt

For the marmalade:

• 4 medium red onions, halved and thinly sliced
• 3 sprigs rosemary, leaves chopped (about 1 tablespoon)
• 1/2 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 3 tablespoons dark brown sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For the toast:

• 4 cloves garlic, peeled
• 1/2 teaspoon salt
• 8 tablespoons butter, softened
• 8 3/4-inch-thick slices good quality white or sourdough bread
• 1 bunch arugula, washed and trimmed
• Mustard and/or horseradish

Directions

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don’t turn it over yet) about 45 degrees from its original spot on the grill. Once you’ve made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degrees, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe courtesy of Food Network Kitchens Get Grilling, Meredith 2005

Food Pairing courtesy of Greg Rixen, Happy Harry’s Bottle Shops

Cheers,

Greg