EGG NOG IS HERE!!!



Pennsylvania Dutch         Old New England            Evan Williams

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

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...

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.

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!

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.



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

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