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Monday, December 17, 2012




Holiday Gift Baskets are Here!!!!!

Can't figure out what to get this year for some of your wine lovin' friends????   

Let Spec's knowledgeable staff help assist you with a few festive gift ideas this year!!!!

& for all you Beer Lovers.... We got baskets for you too!!!!!!

& of course The usual  "Awesome Gift Baskets of our Finest Spirits!!!

So, Come All Ye Faithful.......

To The Kemah Spec's where we ALWAYS lift your 
SPIRITS! 


Jen's Pick of the Week....


label

 This Moscato di'Asti is straight from Piedmont, Italy

This is so delicately produced by some of Italy's premiere winemakers...

This moscato is my pick simply because this wine shows remarkable craftmanship.  Its bubbles alone are uniquely soft and tiny leaving your tongue sprinkled with notes of honeydew melon . honeysuckle & sweet ripe peaches & a hint of lemon custard...

Get it nicely chilled... Pop open the cork...Take a sip ...wait a moment....As it hits your tongue... it begins to unveil itself to you ever so slightly yet seductively sweet!!!

Salud!
 


Wednesday, December 12, 2012






After a frosty night of taking the little ones to see all the colorful & festive Christmas lights...This makes a marvelous hot drink for those who need a little help warming up.



Ingredients

1 cup water
1 cup brown sugar
2 cups pineapple juice
1 cup orange juice
6 whole cloves
3 whole cloves
3 whole allspice berries
2 cinnamon stick
1/2 teaspoon salt
4 cups of a Baritone Shiraz/Cabernet Sauvignon
2 oranges
8 cinnamon sticks, garnish

Directions:
In a large non-aluminum saucepan,  combine water, brown sugar, pineapple juice, & orange juice.  Season w/cloves, allspice, 2 cinnamon sticks & salt.  Cut the rined of 2 oranges into strips & stir into the mixture. Bring to a boil, reduce & let simmer for 15 mins.  Pour in wine Heat to just boiling & remove from heat.  Serve hot with cinnamon stick for garnish.

Enjoy & laugh Alot this Season!!!!!

Wednesday, December 5, 2012

LUST MARTINI

Lust Martini: 2 oz. Stolichnaya Strawberry, 1 oz. Strawberry Liquor, 1 oz. Cointreau, 1/2 Lemon Squeezed, & 2 oz. Champagne. (courtesy of http://www.orlandosentinel.com/os-bars-martini-drinks,0,1312995.photogallery)
Lust Martini:

 2 oz. Stolichnaya Strawberry

 1 oz. Strawberry Liquor

 1 oz. Cointreau

 1/2 Lemon Squeezed

 2 oz. Champagne. 

Friday, November 23, 2012

Christmas Is Coming!!!

Christmas will be here soon so dont get caught with your pants down.
we are starting to get our gift sets and holiday gift baskets.
They make perfect gifts for friends and family,  so stop in and check'em out.

Gift Baskets
Simple Pleasures


Gift Sets
Bombay Saphire glass set
Campo Azul w/200ml bottle
Jack Daniels w/mixer
Gentleman's Jack glass or flask set
Crown Royal glass or flask set
Tequila Rose shot glass set
Bailey's Glass or mug set

Get'em before they're gone.

Tuesday, November 13, 2012

EGG NOG IS HERE!!!



Pennsylvania Dutch         Old New England            Evan Williams

Thursday, November 8, 2012

NEW KARBACH SEASONAL!!!

Yule Shoot Your Eye Out

          Ah, the sudden Texas change from Summer to Winter. This might possibly be our favorite time of year. Pull on your hoodie and head to your local pub for something warming. This, our Winter seasonal, is a black ale spiced generously with cocoa nibs, orange peel, ginger, cardamom, allspice, nutmeg, and cinnamon. It truly is the holidays in a glass.
         Medium bodied, this brew delivers a surprising amount of dark chocolate bitterness while the spices dance on your tongue providing a complex array of winter flavors. 8% ABV, please drink responsibly. Otherwise you might shoot your eye out!

                                                                   GEEK NOTES
O.G.:   18.5 plato
IBU:  37
ABV:  8%
Malts:  Pale Vienna, Munich, Chocolate, Carafa, Crystal
Hops:  Spalt, Hallertauer, Saphir
Extras:  Ginger, Cocoa Nibs, Orange Peel, Cardamom, Allspice, Nutmeg, Cinnamon

Wednesday, November 7, 2012


Happy Holidays !!!!!!   A Time to Give Thanks... A Time to Celebrate.... Good Food Good Wine!!!!
This Season of Hope & Gratitude... Try any of our Ca'Momi varietals... Napa Valley Fruit wth exceptional structure under $18.00  Now, thats a reason to be Grateful.
~ Cheers!!!!
From our Family to Yours...

Ca Momi Wines

This Season of Hope & Gratitude... Try any of our Ca'Momi varietals... Napa Valley Fruit wth exceptional structure under $18.00  Now, thats a reason to be Grateful.
~ Cheers!!!!
From our Family to Yours...



When Dario de Conti, Valentina Guolo-Migotto and Stefano Migotto came to America, they wanted to make wine in Napa Valley, while capturing the spirit of their Italian heritage.

They take great pride in selecting premium sources of their wine grapes with the majority of the fruit coming from Napa Valley and the rest from other carefully selected areas of California.

Napa Valley is renowned for its Cabernet Sauvignon, and also applauded for producing elegant Merlot, Chardonnay, Pinot Noir, Zinfandel and Sauvignon Blanc.

In addition to Ca’ Momi’s wide variety of red and white still wines, they produce Ca’ Secco,the first ever Prosecco-style sparkling wine made in California.

The house in the watercolor painting on our label (see image at right) really is  Ca' Momi, our house in Veneto Italy.
 
We named the house in honor of Momi dea Bionda, a local character who was famous for his obsession with the house, his grapes and his wine. We liked the idea of keeping the memory of him
 
alive.

Momi was a memorable character. In his later years, he would ride around the property on an old Moto Guzzi motorcycle withthat had a sidecar attached.

Across his lap he carried a rifle, to scare away those hoping to steal a taste of his grapes, and in the sidecar rode his best friend Lidia, a faithful dog who continued to ride in the sidecar even after she went blind.

Some of the locals say that he haunts our home. We prefer to think that his ghost is just keeping an eye on things. His dog, too.
Incredible Wine...Napa Valley

 
We love the idea that Momi still watches over our home and its vineyard. In fact, we think we have seen him quite a few times.


Thursday, November 1, 2012

New Nuvo

We have two new flavors of Nuvo That  came in just in time for the holiday's
"Nuvo Peach Cobbler &Nuvo Red Velvet Cake"
Stop by and pick one or both up for your next holiday party!

Tuesday, October 30, 2012

New Products in store now!!!

Troubadour Texas Vodka
Distilled in Orange, Texas
            When you want a true handcrafted adult beverage, look no further.  Our Vodka's tradition is in reflux column distillation. Its the control of batch distillation, using the proper stills and employing tradition that allows us to bring to you this excellent hand-crafted Vodka.
 
                                         JUST WHAT DOES HAND-CRAFTED MEAN?
           It means that there is a person involved in the process, making decisions and performing tasks to bring this vodka to you. The grains are measured and added by hand, as is the water. And speaking of the water, it is a proprietary blend of reverse osmosis treated water and a one time worlds best rated water from a watershed thats been protected since the 1800's. Its been served aboard Air Force one and in the White House for decades. The distillation is carried out under the watchful eye of the distiller, who is watching the temperature, making adjustments to contol the reflux and purification. The distiller will then rectify and blend the final product by hand, taking measurements, recording data, tasting, smelling and verifying the product. It is then moved to bottling where each bottle is filled, corked, sealed and labeled. The distiller of your very bottle then signs the back label by hand,  verifying to you that he personally blended the vodka you hold in your hand. Yes, this limits the volume we can produce, but with Troubadour, we wouldnt want it any other way. 


The Botonist Islay Gin
                "The Botanist", small-batch, artisanal Islay gin uses nine of the classic gin aromatics – orris root, cassia bark, coriander seed, etc – and augment these with a heady harvest of 22 wild, native island botanicals, hand-picked by an expert foraging team from the windswept hills, peat bogs and atlantic shores of this Hebridean island of Islay.
                This truly seasonal and exotic cocktail is then slow "simmer" distilled in a unique and cherished lomond pot-still, "ugly betty". Betty prefers to work at low-pressure and won’t be rushed. So our precious botanicals are slowly and gently coaxed into releasing their complex, signature aromatics.
                This was a unique project for head distiller, Jim McEwan. Jim says he had to "learn a new dance" with Betty, and none of us knew what to expect from that first, achingly-slow 17 hour distillation. The result: a highly distinctive, complex, floral gin with outstanding finish and impeccable provenance. In an age of re-badged industrial gins, the Botanist stands out as a truly artisanal, small-batch, hand-crafted labour of love and distiller's art. A breath of botanical Islay in every glass.


Wednesday, October 24, 2012


Happy Halloween!!!!!
 
 
Here's a Yummy cupcake recipe for this Holiday Season...

Red Velvet Spider Web Cupcakes
  1. 2 1/2 cups cake flour
  2. 2 tablespoons unsweetened Dutch process cocoa powder
  3. 1 1/2 teaspoons baking soda
  4. 1 teaspoon salt
  5. 1 cup buttermilk
  6. 1 ounce liquid red food coloring (or 1 teaspoon gel coloring concentrate)
  7. 2 teaspoons distilled white vinegar
  8. 1 teaspoon pure vanilla extract
  9. 1 1/2 cups sugar
  10. 1 1/2 cups canola oil
  11. 2 large eggs

Filling and Frosting

  1. 1/4 cup small pearl tapioca, soaked in warm water for 15 minutes and drained
  2. 4 tablespoons unsalted butter, softened
  3. 1 1/2 cups confectioners' sugar
  4. 1/2 cup Marshmallow Fluff
  5. 1 cup heavy cream
  6. 10 ounces semisweet chocolate, chopped
  1. Preheat the oven to 350° and line 24 muffin cups with paper liners. Spray the paper liners with vegetable spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a small bowl, whisk the buttermilk with the red food coloring, vinegar and vanilla. In a large bowl, using a handheld electric mixer, beat the sugar with the oil and eggs at medium speed until combined. Beat in the buttermilk mixture until blended, then beat in the dry ingredients at low speed until smooth; scrape down the side and bottom of the bowl as necessary.
  2. Pour the batter into the prepared cups, filling them two-thirds full. Bake in the upper and lower thirds of the oven for about 30 minutes, until the cupcakes are risen and a skewer inserted in the centers comes out clean; shift the pans from top to bottom and front to back halfway through baking. Let the cupcakes cool slightly in the pans, then turn them out onto a rack and let cool completely.
  3. Bring a large saucepan of water to a boil. Add the tapioca and boil, stirring, until softened but still slightly chewy, about 15 minutes. Drain the tapioca and cool it under running water; shake dry.
  4. In a medium bowl, beat the butter with 1/2 cup of the confectioners' sugar until fluffy. Add the Marshmallow Fluff and beat until smooth. Fold in the drained tapioca. In a medium bowl, whisk the remaining 1 cup of confectioners' sugar with a few teaspoons of water to make a white glaze that is loose enough to pipe.
  5. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate. Let stand until melted, then whisk until smooth. Transfer the chocolate frosting to a shallow bowl.
  6. Fill a pastry bag fitted with a 1/4-inch plain tip with the tapioca filling. Poke the tip deep into the center of each cupcake and pipe in the tapioca filling; wipe off any filling that oozes out of the top. Dip the tops of the cupcakes in the chocolate frosting, then stand the cupcakes upright onto a baking sheet. Fill a pastry bag fitted with a fine tip with the white glaze. Pipe a fine spiral or concentric circles on the top of each cupcake, then drag the tip of a skewer or toothpick from the center outwards to form the spider web design. Let the frosting and glaze set before serving.
Make AheadThe cupcakes can be refrigerated for up to 3 days. Bring to room temperature before serving.

 
 
Salud!!!!
 
Jennifer Hawley
Wine Lead
Kemah Texas

Tuesday, October 23, 2012

Brains on fire (shot)


  • .25 oz. Fireball Whisky
  • .25 oz. michaels Irish cream
  • 1 oz. peach schnapps
  • 3-5 drops of grenadine
  • Pour the peach schnapps into a shot glass, mix the Fireball & Irish Cream in a shaker with ice and slowly layer the mixture on top of the peach schnapps. Next, slowly pour grenadine on top of the mixture.

Glass Type: shot glass
Mood: daring
Activity: Trick or Treat!
Occasion: Halloween

Monday, October 15, 2012



Peirano Estates
The Immortal Zin
2011



The beginning of the year was somewhat dry as well as much cooler than most summers.   Because of this, we had exceptionally long hang time for the fruit, giving it the chance to develop layers of flavors. Combine that with the low yield of our 113-year-old Zinfandel vines, and you can see why we were so excited by the intensity of the fruit. Plus, with 75 acres of what is the largest single block of head trained, natural rooted Zinfandel in the country, we had the opportunity to truly hand select the “cream” of the crop,   

After hand-picking into half ton bins for the most delicate transporting of the fruit, the grapes were lightly crushed into the tank for fermentation. Fermented on the skins to dryness, it was then pressed and placed in French oak barrels, of which less than 20% were new wood. Aging in this way for 12 months, it was important to maintain and uplift all of the fruit components while using the oak to support each flavor to its fullest. After bottling, it was allowed further aging time to micro-mingle its flavors so each bottle is a full expression of the monarch of Lodi wines


 – ‘The Immortal’ Old Vine Zinfandel.

The deceptively subtle aromas of this wine combine red and black cherry, mineral, earthy rhubarb and red fruit, with slightly spicy characters. In the mouth, the palate is wrapped in a velvety layered mix of sweet red cherry, strawberry, cocoa and juicy red fruit followed by light toast and smooth, chiseled tannins, leading to a lengthy, almost breathless finish. This is a wine for great food, friends and conversation, or an intimate meal for two by a flickering fire. Whichever your pleasure, our “Immortal” Old Vine Zinfandel will make it memorable.

Awards Include:
Gold Medal               Tasters Guild International Wine Competition


Have you committed the "Immortal Zin" yet?









Thursday, October 11, 2012


~ A Beautiful Wine for a Beautiful Cause ~

CAUSE



Fight Against Breast Cancer

Mothers. Sisters. Wives. Daughters. All women are vulnerable to breast cancer. No family is immune; no group is beyond its sinister reach. It is the third most common cause of cancer death in the U.S. after lung and colon cancer – and for women, the most common type of cancer diagnosis. Great strides have been made in the fight against breast cancer. Better drugs and diagnostic methods are helping women combat this disease today, but much work still needs to be done. More women are living with breast cancer, surviving and remaining cancer free than ever before, but still women in the U.S. have a 1 in 8 lifetime chance of developing breast cancer, and a 1 in 33 chance of breast cancer causing their death. These numbers are unacceptable and the truth of the matter is that we can and must do better. To that end, ONEHOPE donates 50% of profits generated from the sale of every bottle of our Chardonnay towards breast cancer research. In 2005, breast cancer caused 502,000 deaths worldwide.




 WINEMAKER ROB MONDAVI JR. - 
ONEHOPE 


California Chardonnay 

is hand-crafted with a blend of grapes from select vineyards throughout Napa, Sonoma and the Central Coast of California. It is blended with Muscat and Chenin Blanc displaying a pale gold color with aromas of fresh apple blossom and honeysuckle. Flavors of crisp pear and apple are vibrant on the palate, while its balanced oak and bright acidity makes this wine a great match with broiled or grilled seafood, poultry dishes and a wide assortment of cheeses. 



50% of profits from ONEHOPE California Chardonnay sales are donated to charities who support the fight against Breast Cancer.


Kalon Vineyard's ~ Mondavi's Vineyard studied by  NA

 ~ Be Part of The Solution ~

Tuesday, October 9, 2012

Zombie Drank

  1. Ice
  2. 1 1/2 ounces tropic isle palms gold rum
  3. 1/2 ounce old monk dark rum
  4. 1/2 ounce 151-proof rum
  5. 3/4 ounce fresh pineapple juice
  6. 3/4 ounce fresh lime juice
  7. 1/2 ounce Velvet Falernum
  8. 1/2 ounce brown sugar simple syrup (brown sugar dissolved in equal part simmering water and cooled)
  9. Mint sprig, for garnish
  1. Fill a cocktail shaker with ice. Add all of the liquids and stir well. Strain into an ice-filled tiki mug. Garnish with the mint.


Thursday, October 4, 2012

New Halloween Beer!!!!

Clown Shoes- Brown Angel
Hobgoblin
Angry Orchard-Crisp Cider
Enjoy the new beer

MORE HALLOWEEN FUN

The Black Devil Martini

Ingredients

  • Black olive


Tuesday, October 2, 2012

Try this crazy good buttery chardonnay



2010 "Ranch Collection"
Chardonnay
Lake County
History In 1861 Lake County was created from parts of Napa and Mendocino counties and has since been well known as a farming community.
In the 1870s vineyards were planted and by the early 1900s the area was already earning its reputation for producing
"World’s greatest wines". Prohibition forced an end to the Lake County wine production in 1920; most of the vineyards were removed and replaced with walnut and pear orchards. The comeback of the wine industry began in the 1960s when a few growers rediscovered the area’s grape growing potential and once again began planting vineyards. Lake County now has more than 8,800 acres of planted vineyards, which is a significant increase from less than100 acres they had planted in 1965. This area has also seen the recent establishment of several American Viticultural areas such as
High Valley and Red Hills-Lake County. We are proud to say that Lake County contains many vineyards that support the California Wine Institute’s Code of Sustainable farming practices Winemaking Notes The grapes used to produce our 2010 Shannon Ridge Lake County Chardonnay were picked from several different blocks to help create an elegant multi-layered wine with great complexity. The wine was barrel fermented in American oak and a portion was put through malo-lactic fermentation to help create a creamy buttery richness and soft vanilla flavors. Tasting Notes Color: Clean, straw like Aroma: Pear, Green Apple, Tropical, Creamy Vanilla Flavor: Green Apple, Ripe Pear, Buttery Texture: Crisp, full richness, long smooth finish
Technical Data Alcohol:
13.8%
Total Acidity:
.57
pH:
3.70
Residual Sugar:
.50
Composition/Blend:
99% Chardonnay
Appellation:
Lake County
Barrels:
American oak
Time in Barrels:
6 months
Cases Produced:
12,500

Thursday, September 27, 2012

Dont let this be your halloween costume!

Drink and party responsibly!!!




GET READY FOR THE SCARY!!!

Ghoul-Ade Punch Recipe
1 quart bottle sparkling apple cider
1 quart bottle cranberry juice cocktail
1 liter bottle ginger ale 2 cups pineapple juice
750ml of Lonestar Vodka or Tropic ilse palms Rum
Ice cubes and dry ice
mix all ingredients in large bowl and serve!!!

Tuesday, September 25, 2012





ROBERT MONDAVi
TURNS 90 YEARS YOUNG


A  L O O K B A C K O N A L I F E T I M E O F I N N O V A T I O N

“To understand wine, interest is not
enough - you must be passionate,”

The winery has replanted much of their Napa Valley vineyard property to ideal rootstock
and clones.Since 1993, the Mondavi’s have collaborated with NASA to apply
advanced remote sensing technologies in vineyard management.

In 1966, Robert Mondavi purchased initial acreage in
Oakville, Napa Valley and built his winery. It wasn’t long before
he was showing the world just what California was capable of
with the introduction of oak-aged Sauvignon Blanc, his own
invention which he named “Fumé Blanc” in the late 1960’s. “I
have learned that it’s important to create wines that have your
style and are unique to you, regardless of what others are doing,”
he says. “I traveled the world and spoke with many of the great
winemakers of the world. Then I formed my own opinions about
what made great wine and what our style should be. After learning
everything I could about wine, I was able to decide what was
right for us. Then it was important to excel in what I did, to
devote my whole life to it.”

He introduced cold fermentation in the 1960’s, and began
experimenting with stainless steel tank fermentation and using
small French oak barrels for aging. Soon, California winemakers
everywhere were learning from Mondavi and adopting his winemaking
techniques, but he managed to always stay ahead of the
curve with a new innovation. In 1979, he formed the first international
joint venture with the Rothschild family of Chateau
Mouton Rothschild of Bordeaux to create the highly-acclaimed
Opus One.

Robert Mondavi is now Chairman Emeritus of the company
and the second generation has taken the reins, lead by Robert's
first born son, Michael Mondavi, Chairman of the Board. Robert's son Tim
Mondavi, Vice Chairman and Winegrower, has lead the winemaking team at
the winery for the past 27 years and under his direction, the winery has continued
its commitment to research in the winery and vineyard. The winery
has replanted much of their Napa Valley vineyard property to ideal rootstock
and clones.Since 1993, the Mondavi’s have collaborated with NASA to apply
advanced remote sensing technologies in vineyard management. In 1991, the
Robert Mondavi Winery launched the To Kalon Project, the first major renovation
in its history. Completed in 2001, the facility features gentle gravityflow
winemaking, and basket presses to enhance the personality of grapes from
the To Kalon vineyard. It is here that Tim Mondavi has taken the wines in a
new direction with the practice of oak fermentation; the resulting Cabernet
Sauvignon reflect an enhanced complexity and depth of color and flavor that
provide both power and finesse.

Thursday, September 20, 2012

The Story Behind Alexander Valley Vineyards

Cyrus Alexander
1805–1872

Alexander Valley is named after a man who arrived here on horseback in 1840. Pioneer Cyrus Alexander had ridden from San Diego, hired by Captain Fitch to look for unclaimed, frontier land suitable for ranching. A Pennsylvanian who sought adventure and fortune as a trapper in the Rocky Mountains and later as a gold miner in California, Alexander identified 48,000 acres of land which Fitch then acquired as a grant from the Mexican government. Fitch hired Alexander to set up a working ranch and promised to award him with land of his own. The Mexican land grant became Rancho Sotoyome, and when Cyrus Alexander settled there in 1841, the as-yet-unnamed valley was the northern frontier of Mexico.
In the eyes of Cyrus Alexander this land had tremendous potential – good soil, temperate climate, plentiful water and abundant timber. As caretaker of Fitch’s property, Cyrus was responsible for guarding the owner’s 1,000 horses,14,000 cattle and 10,000 sheep. Cyrus was well acquainted with this ranch, and when it came time for him to collect on Fitch’s promise of land, he selected the 9,000 acres he described as “the brightest and the best”. Located on the eastern side of the Russian River, the land had an ideal homesite - atop a prominent knoll, near a large spring, alongside a brook. On this site Cyrus Alexander built his family home; it now belongs to Alexander Valley Vineyards and is the heart of the Wetzel Family Estate.

Cyrus built the valley’s first schoolhouse. Today
the building is a guest house on the Wetzel Family Estate.
While still overseeing Fitch’s Rancho Sotoyome, Cyrus built adobe and redwood buildings(sometimes without nails), planted fruit trees, grew wheat and took care of livestock. A vigorous, skillful outdoorsman, he gave more of himself than his contract with Fitch required. Industrious Cyrus built a lime kiln, erected a grist mill and developed a tannery. He planted the area’s first grape vines in 1846. He thought nothing of traveling great distances by horse and cart - to Sonoma to buy building supplies; to Fort Ross to trade for fruit tree seedlings; to Cache Creek, 100 miles east, to court Rufina Lucero who, at age 14, became his wife.
In 1847 Cyrus began developing his homesite, first constructing an adobe building with walls two feet thick and a foundation 80 feet long, 20 feet wide and 12 feet high. In 1863, just to the north of the adobe, Cyrus built his family home, the largest residence in Alexander Valley at the time. Outbuildings included barns, stables, granaries and a smoke house, all built of the best material.
Alexander became the community’s leader, building the valley’s first schoolhouse and founding three local churches. He continued to develop his orchard, always obtaining the best stock available. A fig tree planted by Cyrus in 1850 is still bearing fruit in the 21st century on the Wetzel Family Estate.
The Wetzels purchased a large part of the Cyrus Alexander homestead in 1962, including the old adobe and the family home. Ravaged by time and the 1906 earthquake, the buildings needed restoration. From 1967 – 1968 the Wetzels restored the adobe, keeping the original glass, window placements and surrounding wisteria and trees. In 1972, they purchased the old Alexander Valley schoolhouse and moved it to a hillside north of the family home and gardens. Several years later, they completed the restoration of the Cyrus Alexander family home, now the principal residence on the Wetzel Family Estate.
Cyrus and Rufina Alexander are buried in their family cemetery on the Alexander Valley Vineyard property. Five of the ten Alexander children are also buried there.

Tuesday, September 18, 2012

El Destilador Tasting!!!!

Are you ready to try the new El Destilador Premium Tequila?

This weekend only we will be sampling this new premium tequila.  Come in between 3-7pm Friday the 21st and Saturday the 22nd and HAVE YOURSELF A SHOT...

Thursday, September 13, 2012

Welcome to The Taste of Napa Valley








Generations 3
Cabernet Sauvignon 2009
Napa Valley


Whitehall Lane is a small, family owned winery in Napa Valley's historic Rutherford appellation. Founded in 1979, the history of the soil cultivation at the winery dates back two centuries. In the mid 1800's, Napa Valley settlers were drawn to the deep, loamy soils and ideal climate, planting high quality grape vines at the Whitehall Lane Winery site. In 1993, the Leonardini Family of San Francisco took control of the Whitehall Lane estate, and their Generations 3 marks three generations of Leonardini's creating this full-bodied and expressive Napa red.

Generation 3 ..."More upfront fruit in this second release from Whitehall Lane! Big, rich, complex and full bodied with lots of black berry, black cherry and plum flavors. Nice depth with a touch of mocha, spice and vanilla on a long finish! 52% Merlot, 38% Cabernet Sauvignon and 10% Syrah." The Wine Buyer, 95 Points


Staff Pics



A rich, complex cabernet sauvignon with core flavors of boysenberry, black cherry, chocolatey current and a hint of spice. The mid-palate is plush and full with nice harmony and finesse leading to a long concentrated finish.


awesome new tequila

   
 Tequila El Destilador
Exceptional quality premium tequila,  it is 100% pure blue agave.  It has an intense yellow color with straw-colored tones, and a clear nose with agave and fine wood notes.  Its pleasant flavor recalls wood and raw agave notes.  It is a full bodied with legs.  Aged in fine white oak casks, it is ideal for drinking straight though it mixes well with grapefruit soda.

Tuesday, September 11, 2012

Bacio Divino Wines

Jen's Picks
for the
Month of September


Bacio Divino – Divine Kiss
In the California custom of working with the new to improve the traditional, I looked to achieve a way of broadening the distinctly majestic flavors and aromas of the king of Napa Valley's varietals, Cabernet Sauvignon. With the 1993 vintage, I was able to determine a blend that married the elegant, yet rich and softly oaked Cabernet Sauvignon with the long and linear tannins and cherry, berry qualities of Sangiovese. To embellish the color and acid levels of the Sangiovese, I added some inimitable Petite Sirah. The resulting wine showed that a whole can be greater than its individual parts. And so...'Bacio Divino', a divine kiss, was born.

2007 Bacio Divino
An Artful Cabernet Sauvignon Blend incorporating ‘wee bits’ of, Sangiovese, Syrah and Merlot…
Tasting Notes
Bacio Divino shows a bright dark ruby color when poured, releasing aromas of blackberry
and current (cassis) fruit, with nuances of sweet vanilla. The palate is rich, yet elegant, and
mildly fruit-forward. Yet tannins, acid, oak and fruit are finely balanced in this wine. Bacio
Divino is as individual as its name – ‘divine kiss’. We believe you will enjoy this vintage over
the next decade or two.

Reviews
Robert Parker’s Wine Advocate, December, 2009.
Perhaps the finest example I have ever tasted of the flagship offering, the 2007 Bacio Divino (Cabernet
Sauvignon and small quantities of Sangiovese, Petite Sirah, and Merlot) boasts copious aromas of sweet
creme de cassis fruit intermixed with wild strawberries, spice box, loamy soil, pepper, and roasted herbs. In
the mouth, the wine reveals pure, rich, opulent fruit, medium to full body, no hard edges, and a luscious, fleshy
style that is difficult to resist. It should age easily for 5-10 years, but it is already irresistible. Interesting wines
are produced by longtime winemaker, Claus Janzen. . Rated ’94, Outstanding…
Connoisseurs’ Guide to California Wine, April, 2010.
4% Sangiovese; 3% Syrah; 1% Merlot. Interesting for its mix of sweet berries and currants along with hints
of green olives and a slight tangy twist, this full-bodied bottling is very nicely balanced overall even if a bit
fleshy at the front of the palate. Like its mate bottled under Janzen (see below), this wine has an outgoing and
easily tasted personality yet boasts sufficient underlying structure to reward cellar aging. Rated 91, 2 puffs
(out of 3), Outstanding…
Connoisseurs Guide ‘Featured Choice’ from 100+ Cabernet Sauvignons reviewed…


Pazzo —Call me crazy...

The immediate and consistent popularity of Bacio Divino led me to believe that wine consumers were indeed ready for new blends.  Working primarily with Sangiovese and Cabernet Sauvignon, in inverse proportions to those of Bacio Divino, and small additions of other varietals such as Zinfandel, Merlot, and Viognier, we created Pazzo. Pazzo (which means 'crazy' in Italian) is a 'funky', unpretentious blend - an ingratiating wine that is wonderful to drink in its youth. In addition to its good looks, it displays a nose of red berry aromas and follows through with spirited, sweet, lingering, fruit flavors. We have enjoyed incredible success and growth with this unique blend .