Drinks for your Summer Soirée

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PICKS
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STAFF E PA
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THE MAGAZINE OF FINE WINE, SPIRITS, AND LIVING
SUMMER 2012
Pairing Perfection:
Pizza on the Grill,
Wine in the Glass
6 Patio-Perfect
Vodka Cocktails
Crafted Concoctions
to Liven up Your
Lagers and Ales
$3.99
­43
Sangria
Drinks for your
Summer Soirée
Welcome
Sweet, Sweet
Summertime
I
t seems that almost everyone sports a good mood
in summer. What’s not to like? The air is warmer,
the mindset is a little more relaxed, grills are fired
up for gatherings, and there are great choices for
refreshing adult beverages to go along with that summertime feeling.
Looking for something to go with
summer party fare from appetizers, skewers, and dips to salads, and
more? We help you out with our
picks for some wines that make the
right match (see the next page).
The wealth of juicy fresh seasonal
fruit available this time of year helps
jazz up a delicious batch of sangria.
This make-ahead favorite is a great way to refresh guests
while affording plenty of time to spend with them. Try
our takes on the classic to stir it up sangria style.
Whether you’re looking for a wine to pair with
sizzling steak fresh off the grill, a balanced white for
summer sipping, a great value in Champagne, or cool
beers in convenient cans, we’ve got you covered in our
staff picks (page 35).
You’ll really throw friends and family for a loop by
brewing up some creative cocktails—with beer! We’re
not talking about mixing it up with your basic Bud
here. We show how you can make a big splash with a
take on the Bellini that uses a lambic, or the One Sunset
cocktail made with American amber lager, and more.
Take another turn for the unexpected and fire up
the grill for homemade pizza. If you like the slightly
smoky flavor of wood-fire pizza from a restaurant,
you’ll like creating it in your own backyard, topped
with your favorite ingredients, and paired with a perfect bottle of wine.
Want to look at the world through Rose Tinted
Spectacles? Check out this creation in our feature on
vodka cocktails; it makes the world just seem a nicer
place. Fresh berries add flavor and flair to the Berry
Caipiroska, and our roundup also features a Classic
Cosmopolitan Punch, and more.
Ideal for sipping on a warm day or as a dessert wine,
Muscat wines are hot. Enjoy this sweet, but not sugary
white wine on its own or with fruit, cheese, creamy
desserts, or desserts topped with ice cream.
Ahh. With all these refreshing new options, plus
your favorites on our shelves, it’s certainly easy to be in
a good mood and picture yourself sipping a tall glass
of something cool during those lazy days of summer.
On a personal note, I’m excited to be back—I opened
this store and then worked on the wholesale side with
Southern Wine and Spirits. I’m glad to be back to the
retail side of things and hope you enjoy this issue with
our compliments.
Thanks for choosing Westminster Total Beverage!
John Fredrickson, Store Manager
“Drinks Are What We Know”
9359 Sheridan Boulevard, Westminster, Colorado 80031 • 303-426-4800
www.totalbev.com
drinks 1
Food and Wine
PARTY PAIRINGS
Whether you grab a seat under the umbrella on the patio or on a checkered blanket
on the grass, you’ll want the right bottle for your summer party. In What to Drink with
What You Eat, Andrew Dornenburg and Karen Page offer tips for the right pairings.
Here are a few summer appetizer classics and the wines that make the right match.
Total Beverage wine Recommendations
Finger Foods
As your guests mingle, finger foods are a great way for them
to taste their way through the gathering. Deviled eggs are
a perennial summer party choice. Pair this cold starter with
Champagne, Prosecco, or Sauvignon Blanc. Perhaps your
guests would rather start with some shrimp cocktail. This
delicious favorite calls for Muscadet or Sauvignon. Serving
up smoked salmon bites? Know that your smoked salmon
calls for a Champagne or New World Chardonnay.
Savory Skewers
Fire up the grill, and instead of serving up hot dogs and
burgers, skewer some meats. Whether you are cooking up
chicken, pork, shrimp, or some other delicious choice on the
grill, you’re on the right track. Mix your meats with onions and
pineapple chunks or other fruits and veggies to add some
flavor. When you’ve got chicken on the grill, a solid bet is
a California Sauvignon Blanc or Chardonnay. That grilled
shrimp calls for a buttery, oaky California Chardonnay.
For pork, consider a Chianti or Pinot Noir.
Tasty Dips
Summer is a great time to pair fruits, veggies, or chips with a
favorite dip. Cut up those avocados to make a fresh guacamole.
Try a Sauvignon Blanc from Chile or New Zealand or an unoaked
New World Chardonnay. Perhaps those carrots, tomatoes and
jicama would taste better with some hummus. A good match
with hummus dip is an Italian Pinot Grigio or a New Zealand
Sauvignon Blanc. Better yet, bring out a mango salsa to put a
twist on a classic. Salsa pairs well with a New Zealand Sauvignon
Blanc, too. Mango tastes great with a sweet Riesling.
Summer Salads
What will you mix up for your guests this year? Offer up
a bowl of salad. Perhaps a special pasta salad, a chicken
salad, a potato salad, or a nice fruit salad. Salads often call
for a New World Sauvignon Blanc or a Beaujolas. A fruity
salad would go well with a Moscato d’Asti or Vinho Verde.
That pasta salad pairs well with an Italian or New World
Chardonnay, while the potato salad calls for a dry rosé.
2 drinks
www.totalbev.com
Domaine Fontan Cuvee
des Mousquetaires 2011
Hailing from the southwest of
France where the traditional
grapes of Colombard and
Ugni Blanc are used to distill
Armagnac, here is an example of
a light, refreshing racy white wine
that will pair with summer snacks.
Rewards Card Price: $9.98
Piazzano Ventoso
Sangiovese 2010
Vinous, fruity red cherry and
violet aromas. Then fresh and
flavorful, with vibrant red cherry
and strawberry flavors. This
luscious fruit bomb displays
lively acidity and tannins and a
moderately long, peppery finish.
Rewards Card Price: $9.98
Monte Velho
Branco 2010
This is light to medium bodied on
the palate with crisp, mild acidity
and some roundness. The flavor
profile is a Granny Smith apple
and Anjou pear blend with notes
of minerality and spice throughout. The finish is dry and clean.
Rewards Card Price: $9.98
Charles & Charles
Rosé 2011
100% Syrah from Washington. In
the nose, fruitful and floral—cherries, strawberries, rose petals,
and sweet and savory herbs; on
the palate, a burst of fruit and
minerality, smooth mouthfeel; a
spicy and acidic finish.
Rewards Card Price: $9.98
FIRST ROUND
[ WHAT’S NEW IN THE WORLD OF WINE & SPIRITS ]
FIRST RoUND
Barrymore
It seems that in recent years, many celebrities
have been drawn to the wine business. They
include experienced long-time producers such as
Francis Ford Coppola, who is almost as well known for
being a vintner as he is as a filmmaker, as well as musicians
such as Dave Matthews and Madonna, and sports figures
such as Dan Marino, Mario Andretti and Greg Norman.
The latest to enter the field is actress Drew Barrymore.
The former child star and actress in popular movies
such as Charlie’s Angels and 50 First Dates has teamed
up with California-based distributor Wilson Daniels
to create a crisp, dry, and fruity white Pinot
Grigio made from grapes of northern Italy. The
Barrymore 2011 Pinot Grigio, which features
the actress’s family crest, will be available in
U.S. stores later this year.
drinks 5
FIRST ROUND
Rich Heritage,
New Look
The Advanced
Oenophile
A Bird with
Spice
The Sky
Isn’t Falling
Earlier this year, Bowmore, the first Islay Single Malt whisky, unveiled a new premium gift box and refreshed bottle design for its
entire domestic and global travel retail range. For the redesigned
box, Bowmore responded to greater consumer demand for
more information about the history of the whisky. Forgoing the
more tradition tube containers most Scotch whisky brands use
for their bottles, Bowmore instead chose to use a square carton
with more space to tell the story about the 200-year history of
the oldest distillery on the island of Islay, a region well-known for
producing smoky malts.
The design of the bottle has been enhanced as well, with the
label featuring a sleeker look to ensure back bar standout and
differentiation. Bowmore's new packaging has also improved
the brand's environmental credentials considerably—the new
bottle is made of a lighter weight glass and the new cartons
are completely recyclable, all of which significantly reduces
the brand's carbon footprint. The Bowmore portfolio includes
Bowmore Legend, 12 Year Old, 15 Year Old Darkest, 18 Year Old,
and 25 Year Old in addition to special limited-edition bottlings
such as Bowmore Black, White, Gold, and Bowmore 40 Year Old.
Bowmore is available nationwide in the United States and in
more than 45 countries worldwide.
Whether you are just beginning to understand
wine or you consider yourself a budding connoisseur, critic and columnist Denman Moody
wants to help you take your enjoyment of wine
to the next level with his recently published
book The Advanced Oenophile.
Moody has been involved with the world
of wine ever since joining the Wine and Food
Society in 1974. He began a quarterly newsletter, Moody’s Wine Review, in 1978. From
1984 to 1990 he was
a contributing editor
on rare wines for the
International Wine
Review in New York,
and has been published in numerous
publications, including Revue du Vin de
France in Paris, Wine
Spectator, and Wine
and Spirits. In this retrospective on a long
career with wine, Moody shares some of the
columns he has written over the years that give
readers his unique perspective as a writer and
consultant for more than three decades.
Readers of The Advanced Oenophile will
learn about the various wine regions throughout the world, and subjects such as cellaring,
tasting techniques, terroir, and other fun facts.
Moody also includes recommendations for
wine purchases that fit every budget.
Recently, American spirit drinkers have developed a thirst for the spicy kick of rye whiskey.
Once America’s whiskey of choice at the turn
of the 20th century, rye whiskey lost its appeal following Prohibition. However, according
to Nielsen survey data, interest in rye whiskey
surged more than 27 percent just in the past
year as whiskey fanatics and bartenders have
rediscovered rye whiskey’s favorable spicy appeal, especially in
such classic cocktails as the Manhattan and The Old Fashioned.
Wild Turkey bourbon has answered that call with a new offering: Wild Turkey 81 Rye, which
is now available nationwide. The
smooth taste and warm smokiness is born from an aging
process in American oak
barrels with the deepest
number 4 or “alligator” char.
The final product results
from a mingling of whiskies
naturally aged 4 to 5 years,
giving the Wild Turkey 81
Rye its big spicy vanilla
notes, with hints of rye toast
and a light smoky taste.
For many James Bond fans, the notion that 007
would imbibe any beverage other than his signature Martini would be anathema to them. Yet, fans are
already abuzz with the news that Bond might actually
enjoy a beer on camera in the upcoming film Skyfall, to
be released November 9. While it’s true that Bond will
drink beer, it’s not the first time.
Heineken recently extended its 15-year partnership
with the James Bond franchise, which celebrates its 50th
anniversary with the release of Skyfall, the 23rd film in
the series, and the sixth consecutive James Bond film that
the Heineken brand has been involved with. The global
marketing campaign, accessible in more than 170 countries, will launch in September and will feature a
wide range of promotion
in and around the film,
and in retail stores across
multiple markets. The marketing program will also
include, for the first time,
the participation of James
Bond actor Daniel Craig
in the brand’s campaign.
Let’s just hope that Bond
doesn’t order his Heineken
shaken not stirred.
A Plymouth Rock
Plymouth Gin will soon have a new look that will reflect the product's rich heritage. Launched in
Spain in late 2011, the new packaging will continue to roll out into key markets globally, reaching retail shelves in the United States later this year. The new rounded bottle shape and antique style pay
tribute to the unique heritage of Plymouth Gin, while the oval label sees a return to an earlier example of the packaging, enriched with copper to reflect Plymouth’s artisanal credentials. A copper
cap also mirrors the single copper pot still that has been used in production since Victorian times.
The gin has been distilled on the same site since 1793: The Black Friar’s Distillery, the country's
oldest working distillery. Built in 1431, the distillery was originally a monastery for the Black Friar
Monks and is most prominently remembered as the location where the Pilgrim Fathers stayed the
night before they set sail on the historic Mayflower ship for their voyage to the New World in 1620.
6 drinks
A BARCARDI Sesquicentennial
As part of the company’s 150th anniversary celebrations, BACARDI held a global competition to find the best drink made with its signature rum. The competition culminated in a
spectacular finale between eight finalists that took place at the BACARDI distillery near San
Juan, Puerto Rico. The winner of the 2012 BACARDI Global Legacy Cocktail Competition
went to Shingo Gokan from New York City for his drink, Speak Low.
Speak Low
1 ounce BACARDI Superior Rum
1 ounce BACARDI Solera Rum
1/2 ounce Osborne Pedro Ximenez Sherry
1 teaspoon Matcha and zest of yuzu
Mix the BACARDI Superior and Matcha with a chasen Matcha whisk
in a glass tumbler. Strain into a shaker and add BACARDI Solera and
the sherry. Hard shake and double strain into old fashioned glass
and add a spray of yuzu zest on top.
Competition Winner, Shingo Gokan
drinks 7
mixology
nighttime
campfire treats
courtesy of smirnoff
A
mixed drink made with the cola of your
choice is usually a fairly straightforward concoction. A shot of spiced rum or whiskey is
usually the extent of it. To capture the tastes of summer, try the Campfire Cola. It might be one of the
few drinks where a vodka flavored to taste like a
fluffed marshmallow actually makes sense. The
notes of caramel, along with the smooth vanilla, give
this drink that comforting summer taste of a campfire s’more. Speaking of drinks around the camp fire,
you can never go wrong with hot cocoa mixed with
Bailey’s Irish Cream. S’more indeed.
Campfire cola
Fill a Collins glass with ice. Add vodka
and cherry juice, top with cola. Stir.
Garnish with a lime wedge. Enjoy.
Campfire
cocoa
For an adult cup of
cocoa around the
campfire, add a
shot of Bailey’s Irish
Cream, or for an extra
kick, your favorite
whiskey. Both will
warm your soul.
8 drinks
campfire cola photo and recipe courtesy of smirnoff
1 1/2 ounces Smirnoff Fluffed Marshmallow
1/2 ounce Maraschino cherry juice
Cola
Ice cubes
Lime wedge
LIQUID ASSETS
tumblers photo courtesy of oenophilia; jewelry photos courtesy of sterling wine online; furniture PHOTOs courtesy of barrelly made it.
recycle
reuse
The artist's eye turns the empty bottle and barrel into
functional works of art.
Barrelly Made It Wine Chair, $985, Bar Table, $675, and Barstool, $495 (each),
barrellymadeit.com; Recycled Bottle Necklace, $234.95, and Recycled Hoop Earings,
$105.95, both from Sterling Wine Online, www.sterlingwineonline.com; Greenophile
Wine Bottle Tumblers, assorted set of 4, $20, www.oenophilia.com.
drinks 9
SPIRITof the
SUMMER
Add some excitement to your
parties on the patio with these
six creative vodka punches
and cocktails.
by ben reed
Rose Tinted Spectacles
(recipe on page 15)
Bitter Cosmopolitan
Punch (recipe on page 12)
10 drinks
drinks 11
Pomegranate Punch
Serves 10
Babicka is a truly unique Czech vodka that is infused with wormwood
(the key ingredient of absinthe) and which works curiously well with
pomegranate. If you can’t find Babicka, you can substitute your favorite
vodka, flavored or otherwise.
2 cups Babicka vodka
3 cups pomegranate juice
2 cups fresh grapefruit juice (about 5 grapefruits)
1 cup fresh lime juice (about 8 limes)
2/3 cup sugar syrup
2 cups soda water, to serve
Pared grapefruit zest and fresh mint sprigs, to garnish
Put the vodka, the pomegranate, grapefruit, and lime juices, and the
sugar syrup in a large punch bowl or pitcher filled with ice. Top up with
soda water, and stir gently to mix. Serve in ice-filled highball glasses,
garnished with a grapefruit zest spiral and sprigs of mint.
Pomegranate Punch
Classic Cosmopolitan
Punch
Serves 10
To make the perfect Cosmopolitan, you
need to ensure that you balance the drink
correctly. The sour (the limes) and the sweet
(the Cointreau) should be measured equally
to give the cocktail a sharp citrusy taste.
2 cups lemon vodka
1 cup fresh lime juice (about 8 limes)
1 cup Cointreau
2 cups cranberry juice
Orange slices, to garnish
Add all the ingredients to a large punch
bowl filled with ice and stir gently to mix.
Serve in punch cups or glasses garnished
with orange slices.
Bitter Cosmopolitan
Punch
Serves 10
I consider that many cocktail recipes are
open to a bit of tweaking and the addition
of grapefruit vodka and orange bitters adds
a little more depth to this classic cocktail.
2 cups grapefruit vodka
(such as Finlandia)
1 scant cup orange curaçao
3/4 cup fresh lime juice (about 6 limes)
11/3 cups cranberry juice
1/3 cup fresh grapefruit juice
(about 1 grapefruit)
1 teaspoon orange bitters
Pared grapefruit zest, to garnish
Add all the ingredients to a large punch
bowl filled with ice and stir gently to mix.
Serve in punch cups or glasses garnished
with grapefruit zest.
Classic Cosmopolitan
XXXXXXXXXXXXXXXX
Punch
12 drinks
drinks 13
Berry Caipiroska
Rose Tinted Spectacles
Serves 10
This drink was created in the ’90s as
flavored vodkas were taking the world
by storm. The currant and citrus vodkas
combine with the apple juice for a light,
refreshing, and zingy cocktail. A couple
of these and the world just seems a
nicer place.
1 cup citrus vodka
1 cup Kurrant vodka
2 quarts apple juice
Scant 1/4 cup sugar syrup
1 teaspoon Angostura bitters
1/4 cup fresh lime juice (about 2 limes)
Lemon or lime slices, to garnish
Add all the ingredients to a pitcher filled
with ice and stir gently to mix. Serve in
tall ice-filled glasses, garnished with lemon
or lime slices.
Ten Green Bottles
Serves 10
Berry Caipiroska
Serves 1
Fresh berries not only give this refreshing
cocktail a sweet fruitiness, but they also
make a delightfully pretty drink to serve
as an apéritif before an alfresco lunch.
2 ounces vodka
4 lime wedges
2 white sugar cubes
3 fresh berries (strawberries,
raspberries, and blueberries are
all good), plus extra to garnish
Toothpicks/cocktail sticks
Elderflower is a wonderful cocktail flavoring and Bottle Green is one
of the best brands to use. It is sold globally. Do experiment with the brand of
pomegranate juice you use as some are more authentic than others.
12/3 cups vodka
3/4 cup fresh lime juice (about 6 limes)
2/3 cup elderflower cordial
Scant 1/4 cup sugar syrup
11/4 cups pomegranate juice
11/4 cups prosecco
Add all the ingredients to a pitcher filled with ice and stir gently to
mix. Serve in tall ice-filled glasses, garnished with the spent husks
of the squeezed limes.
Muddle all the ingredients in a rocks
glass with a wooden pestle. Top up
with crushed ice and stir gently to mix.
Serve garnished with a few fresh berries
skewered onto a cocktail stick.
recipes and photos from punch parties by
Ben Reed. Photography by William Lingwood.
©2012 Ryland Peters & Small
www.rylandpeters.com
Ten Green Bottles
14 drinks
drinks 15
Pizza on the Grill,
Wine in the Glass
Wine claims a piece of the pie as
a delicious companion to pizza.
by Mary Subialka
When the temperature warms up outside
nothing signals the summer season more than cooking food
on the grill. While burgers and brats might first come to
mind for your outdoor menu, you may want to consider
another all-American staple: pizza. No kidding, a pizza
cooked on the backyard grill (as you will see later, the secret’s
in the crust), can explode with a variety of rich textures and
tastes that can meet any discerning palate. Over the past two
decades, pizza has risen in status beyond being merely a
food fit for a cardboard box and washed down with a beer.
Today, pizzas containing a variety of succulent ingredients
are served in gourmet restaurants and are deserving of a
finer drink pairing. Wine certainly makes the match.
Whether you favor the trendy or traditional pie, both
red and white wine can be a delicious match—the key is to
either counterbalance or complement the dominant flavors
of the toppings and sauce. The classic pizza with tomato
sauce and mozzarella cheese topped with pepperoni calls
for wine with lower acidity levels since the tomato sauce is
acidic on its own. A wine that is also fruit-forward works
well with the tomato’s sugar and acid combination.
Italy’s Chianti, made from the Sangiovese grape, is a classic match for this pizza, as are California’s wines made with
this grape. Cabernet Sauvignon can stand up to the pepperoni but won’t overwhelm the cheese, and it also works
well if mushrooms are added to the mix. The light acidity
continued on page 19
Magic Mushroom Medley Pizza
(recipe on page 20)
16 drinks
drinks 17
continued from page 17
of Beaujolais can counterbalance the rich cheesiness as well
as the spice. If you prefer white wine, try Pinot Grigio or
Pinot Gris, which can refresh after the pepperoni’s spiciness. Herbaceous Sauvignon Blanc can also work well. If
you want some bubbles, Prosecco, the fruity yet dry lightly
sparkling white wine from Italy, balances the tang of tomato
and also cleanses the palate after the cheese component.
If you like a pie topped with a flavorful medley of ingredients such as pepperoni, sausage, and bell peppers, you might
want to give Salice Salentino a try. Made in southeastern
Italy with the Negroamaro grape, this is usually a heavy
spicy wine that may overwhelm a plain pizza, but it is big
enough to tackle this flavorful combination. California
Zinfandel or Aussie Shiraz’s fullness and zip complement
hearty sausage and earthy mushrooms. And if you want a
white wine that’s up for the challenge, a full-bodied toasty
Chardonnay can stand up to the sauce and the richness of the
cheese plus sausage, mushroom, and the sweetness of onions.
A vegetarian pizza made with green pepper, black olives,
mushrooms, and onions won’t be overpowered by Pinot
Noir—plus the wine’s earthiness synchronizes with the
mushrooms. For a white wine selection with these toppings,
the herbaceous quality of Sauvignon Blanc nicely matches
the green pepper and mushrooms. Sauvignon Blanc is also
a good choice for a pineapple and Canadian bacon pizza. It
harmonizes with the pineapple while offering a good balance with the savory ham and cheese. An off-dry Riesling
will also do the trick. Beaujolais’s fruity quality is also a tasty
accompaniment with the pineapple.
Nontraditional or “white” pizza, made without tomato
sauce, has a milder flavor base and opens up more unusual
topping options—and the wines to go with them. Such items
as chicken, oysters, sprouts, eggplant, Cajun shrimp, artichoke hearts, or even venison and duck may find their way
atop trendy pies these days. And even some of the larger
chain pizza delivery restaurants feature chicken, spinach,
and various other alternative toppings. Try an Alsatian
Pinot Gris or an Austrian Grüner Veltliner with artichoke
or asparagus-topped pie. Sparkling wine, Sauvignon Blanc,
and Pinot Grigio also work well with these “designer” discs.
And pizza and Champagne? Give it a try—the yeastiness
and effervescence make a good team and work well with
pizza’s saltiness.
In the following excerpt from Pizza on the Grill, authors
Elizabeth Karmel and Bob Blumer share their advice on
how to prepare your favorite pie on the grill. Whether you
favor kicking back with a traditional pizza or find yourself
wanting to combine more nontraditional toppings onto a
gourmet pizza pie, your favorite wines—both red and
white—will complement any choice you make.
18 drinks
Try these!
Here are a few pizza recipes to try on your
grill this summer. Start by making the dough!
Master Instructions:
Making The dough
This is a basic white pizza dough; to make whole-wheat
dough, use a combination of whole wheat and white
bread flour. The best ratio is 25 percent whole grain flour
and 75 percent all-purpose flour. If you use too much
whole grain flour, the crust will be leaden, not light and
airy. Makes enough for 2 pizza crusts.
1 cup lukewarm water, plus extra as needed
1/4 cup olive oil, plus extra for oiling the bowl
1 teaspoon sugar or honey
1 package active dry yeast (21/4 teaspoons)
3 cups unbleached all-purpose flour,
plus extra as needed
1/4 teaspoon kosher salt
Place the water, oil, and sugar in a large bowl. Sprinkle
the yeast on top and let sit until foamy, about 5 minutes.
In a medium bowl, combine the flour and salt. Add to
the water mixture, 1/2 cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very
sticky, add extra flour, 1 tablespoon at a time, until the
dough is soft and slightly sticky. Continue to mix until it
feels elastic. Turn the dough out onto a well-floured work
surface. Knead for just about 1 minute, until just smooth
and easy to work with, adding extra flour to the surface
as necessary to prevent the dough from sticking. Do not
overwork the dough or it will be tough.
Place the dough in an oiled clean bowl, turn it several
times to coat all over with the oil, then drizzle the top
of the dough with a little oil. Cover tightly with plastic
wrap, place in a warm spot, and let rise until it more than
doubles in volume, about 1 hour.
Punch the dough down and knead on a lightly floured
surface for 1 to 2 minutes, until smooth. Divide into two
equal-size balls and proceed with your pizza making.
(The dough may be made ahead, frozen for up to a
month, and thawed at room temperature before using.)
pizza recipes and photos
from Pizza on the Grill
by Elizabeth Karmel and
Bob Blumer. Photography
by Christoper Hirsheimer.
©2008 The Taunton Press
www.taunton.com
drinks 19
Blistered Corn, Asparagus & Pesto Pizza
Magic Mushroom Medley Pizza
2 ears corn, husks removed
12 asparagus spears, woody bottoms discarded
4 tablespoons olive oil, divided
Kosher salt to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough (recipe page 19),
at room temperature
1 cup basil pesto
12 oil-packed sun-dried tomatoes, cut into 4 strips each
6 ounces Brie, rind removed if preferred, cut into
1/4-inch-thick strips, then cut into 1-inch squares
1/4 teaspoon red pepper flakes, to taste
Freshly ground black pepper to taste
(image on page 16)
Preheat the grill per the master instructions (next page for gas
grill). Brush the corn and asparagus with 2 tablespoons of the
oil and season with salt, then place them on the cooking grate
directly over the heat and grill, turning occasionally, until they
begin to brown, about 8 minutes. Let cool. To remove the kernels, stand the corn upright. Grip the top of the cob and slide
your sharpest knife straight down between the cob and kernels.
Cut the asparagus tips off, then cut the remaining stalks into
1/4-inch pieces. Reserve both for topping.
Roll out and shape the dough, then grill the first side of the
crust per the master instructions. Use tongs to transfer it from
the grill to a peel or rimless baking sheet. Flip the crust to reveal
the grilled side.
Spread the entire surface with the pesto. Sprinkle with the
corn, asparagus, and tomatoes. Top with the cheese. Finish
grilling the pizza per the master instructions. Remove from the
grill, sprinkle with the red pepper, and season with salt and
black pepper. Slice and serve immediately.
DRINK THIS Cru Beaujolais (such as Moulin-à-Vent, Morgon,
and Fleurie) is a poor man’s fine Burgundy. It is often more
supple and made to drink young—which makes it a perfect
complement for a pizza like this that explodes with flavor.
2 tablespoons unsalted butter
4 tablespoons olive oil, divided
Pinch of kosher salt; more to taste
1 leek, washed well (be fastidious), cut into
1/4-inch-thick rounds, and separated into rings
10 ounces mixed wild mushrooms, such as morels,
chanterelles, hen of the woods, lobster, king oyster,
or other exotic varieties (or reconstituted dried
mushrooms), sliced
3 ounces Cognac
1/4 cup uncooked grits or polenta,
for rolling the dough
1 ball prepared pizza dough (recipe page 19),
at room temperature
1/2 cup roasted garlic paste
6 ounces Camembert cheese, rind removed
if preferred, cut into 1/4-inch-thick strips
Leaves from 4 sprigs fresh thyme
or 2 teaspoons dried
Freshly ground black pepper to taste
Preheat a large sauté pan over medium heat for 1 to
2 minutes. Add the butter and 2 tablespoons of the oil.
When the butter bubbles, add a pinch of salt, stir, and
add the leek. Cook for 2 to 3 minutes, then add the
mushrooms and cook, stirring occasionally, until browned
on the edges, about 10 minutes. Add the Cognac, let sit
for 5 seconds, then light a long match to it. Stand back
and keep wayward clothing and shaggy hair away from
the dancing flames. (If you have a gas stove, be aware
that spattering particles may cause the alcohol to ignite
prematurely.) The flame should burn out after about
10 seconds. If it continues to burn, put it out by placing
a lid on the pan. Remove from the heat and reserve
for topping.
Preheat the grill, roll out and shape the dough, and
grill the first side of the crust per the master instructions
(next page). Use tongs to transfer it to a peel or rimless
baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the garlic paste, then
with the mushroom-leek mixture. Artfully arrange the
cheese over the top. Finish grilling the pizza per the
master instructions.
Remove from the grill, sprinkle with the thyme, and
season generously with salt and pepper. Slice and serve
immediately.
DRINK THIS The delicate earthy tones of the mushroom
medley are a natural for the barnyardy aromas (and that’s
a good thing!) of a red Burgundy.
20 drinks
Master Instructions:
Gas Grill Cooking
Yukon Gold Rush Pizza
4 medium Yukon Gold potatoes, left unpeeled and cut into
1/8-inch-thick rounds
4 tablespoons olive oil, divided
Kosher salt
4 ounces thickly sliced pancetta, diced
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough (recipe page 19), at room temperature
1/2 cup roasted garlic paste
11/2 cups grated Gruyère cheese
1/4 cup niçoise olives, drained and pitted
Leaves from 2 sprigs fresh rosemary or 2 teaspoons dried
Your favorite flavored oil, such as garlic, rosemary or red chili pepper
Freshly ground black pepper
Preheat the grill per the master instructions (at right) for gas grill. Brush the
sliced potatoes with 2 tablespoons of the oil and season with salt. Place
them on the cooking grate over indirect heat, and grill until well marked and
cooked through, about 20 minutes (or bake on a sheet pan in a preheated
350°F oven), turning them once. Reserve for topping.
Meanwhile, preheat a medium, heavy sauté pan over medium-high heat for
1 to 2 minutes, then fry the pancetta, stirring, until crisp. Reserve for topping.
Roll out and shape the dough, then grill the first side of the crust per the
master instructions. Use tongs to transfer it from the grill to a peel or rimless
baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the garlic paste and sprinkle with half the
cheese. Cover with the potato slices, placing them edge to edge. Sprinkle
with the pancetta and the remaining cheese. Artfully arrange the olives and
rosemary over the top. Finish grilling the pizza per the master instructions.
Remove from the grill. Finish with a drizzle of the infused oil and season with
salt and pepper. Slice and serve immediately.
DRINK THIS A white Burgundy (made in France from the Chardonnay grape)
will make this Monsieur very happy.
Preheat the grill by setting all the
burners on high. After lighting, close the
lid and leave on high for 10 minutes,
then reduce the heat of all the burners
to medium.
Meanwhile, sprinkle your work surface
with the grits or polenta. Place the dough
in the middle of the surface. You can
either roll out the dough with a rolling
pin, stretch it out with your hands, or
press it out from the center against the
work surface. Ideally, you want a 12-inch,
organically shaped piece of dough—
round, square, or rectangular—1/8 to
1/4 inch thick (err on the thinner side for
thin-crust pizza and on the thicker side
for thick-crust pizza). Drizzle or brush
both sides generously with oil. Our
recipes call for 2 tablespoons, but we
tend to use more oil when making our
own pizzas, which results in a thinner
and crispier crust.
Pick up the dough by the two corners
closest to you. In one motion, lay it down
flat on the cooking grate from back to
front (as you would set a tablecloth down
on a table). Close the lid and grill for
3 minutes (no peeking!), then check the
crust and, if necessary, continue grilling
a few more minutes until the bottom is
well marked and nicely browned.
Use tongs to transfer the crust from
the grill to a peel or rimless baking sheet.
Close the lid of the grill. Flip the crust to
reveal the grilled side. Follow the specific
recipe directions for adding any sauce,
toppings, and/or cheese.
Switch the grill to indirect heat by
turning off the center burner(s) if you
have a three- or four-burner grill. For a
two-burner grill, turn off one burner. Set
the pizza back on the grate over indirect
heat (the unlit section) and grill, with
the lid down, until the bottom is well
browned and the cheese is melted,
7 to 10 minutes. For two-burner grills,
rotate the pizza halfway through the
cooking time.
Remove from the grill, garnish, and
season as directed. Slice and serve
immediately.
drinks 21
B
eer Cocktails combines a variety
of light and dark beers, from pale
ales and pilsners to lambics and
Flemmish sours. Darker beers such as
brown ales, schwarsbier, barleywines,
and porters make their way into sometimes surprising recipes. In their book,
the authors call for drinks made for
specific brands, but they also offer tips
for substituting beers that anyone can
find at stores near them. In this book
excerpt, a variety of selected recipes
are featured to meet any taste, for any
season, from ale to stout.
A graduate from Le Cordon Bleu,
Ashley Stelzer is a food stylist and
photographer. Howard Stelzer, a former book publicist, is now a teacher.
Together they share their liquid adventures at their blog, Shadow of a Stout.
beer
by Howard and Ashley stelzer
COCKTAILS
Crafted concoctions to liven
up your lagers and ales
ONE SUNSET
Serves 1
This one is adapted from a drink served at
the now-defunct West Hollywood bar of
the same name. It’s immensely refreshing,
thanks to the fruit and mint that accentuate
American amber lagers such as those made
by Brooklyn Brewery or Cape Ann Brewing
Company (we like their Fisherman’s Brew).
7 red grapes
10 fresh mint leaves, plus 1 sprig,
for garnish
Ice cubes
2 ounces vodka
3/4 ounce Aperol
3/4 ounce simple syrup
1/2 ounce freshly squeezed lemon juice
11/2 ounces amber lager
I suppose one could make reference to an old adage
about how to properly mix liquor and beer. Yet, as odd
as it might sound, they might go together better than you
might first think—even in the same glass. In their first book,
Beer Cocktails, Boston-based beer enthusiasts Howard
and Ashley Stelzer share classic and creative concoctions
that combine ales, lagers, spirits, and other mixers to
make punches and more.
DE PÊCHE À LA MODE
Muddle 6 of the grapes and the mint
leaves in a mixing glass. Fill the glass
halfway full with ice cubes, then add the
vodka, Aperol, simple syrup, and lemon
juice, and stir. Strain into a Collins glass,
and top with the amber lager. Garnish
with the mint sprig and the remaining
red grape, and serve.
DE PÊCHE À LA MODE
Serves 2
Our take on the Bellini is much cooler than the original. In fact (wait for it),
we just can’t get enough! Ouch. This is a sweet cooler to help you beat the
summer heat. We like using lambic for cocktails because of the ease with
which its light, faintly tart flavors blend with spirits and fruity ingredients.
4 scoops vanilla or peach ice cream
4 ounces peach preserves
2 ounces brandy
12 ounces peach lambic, such as Lindemans Pêche
Fresh peach slices, to garnish
Add two scoops of ice cream to each of two chilled mugs. Combine
the peach preserves and brandy in a cup, then pour over the ice cream.
Top with the peach lambic, and serve with a long spoon. Garnish with
fresh peach slices.
ONE SUNSET
22 drinks
drinks 23
APPALOOSA
Serves 1
CHOCOLATE TRUFFLE
Serves 2
When we say to add the stout slowly here,
we mean it. Add it too fast and you’ll get
way too much of a head. Young’s Double
Chocolate Stout is a very rich, full-bodied
beer, and the classic English chocolate stout.
8 ounces Lindemans Framboise
(raspberry lambic)
12 ounces Young’s Double
Chocolate Stout
4 fresh raspberries
Add half of the lambic to each of two
goblets, then slowly top with equal
portions of the chocolate stout.
Garnish each goblet with a couple
of fresh raspberries, and serve.
The Appaloosa is a great drink when late summer days welcome autumn.
You’ll want to find a Belgian blond abbey ale, like Affligem or Leffe, the fruity
notes of which are accentuated by the apple and ginger flavors. Use real
apple cider for this, not apple juice or hard cider.
Ice cubes
1 ounce Snap ginger liqueur
1 ounce Aperol
11/2 ounces apple cider
Juice of 1 lemon
4 ounces blond abbey ale
2 ounces seltzer
1 apple wheel, for garnish
Fill a cocktail shaker halfway full with ice cubes. Combine the ginger
liqueur, Aperol, cider, and lemon juice in the shaker and shake to combine.
Strain into a 12-ounce pilsner glass. Top with the ale and seltzer. Cut a
notch in the apple wheel, place it on the rim of the glass, and serve.
APPALOOSA
Hoppy Trails
For many beer drinkers, the idea of
a mixed drink might not go beyond
a Red Eye (beer with tomato juice)
or combining a lager and an ale to
make a Black and Tan. Perhaps those
with palates more open to a variety
of tastes might try a Snakebite (hard
cider and lager) or even a Boilermaker
(a beer with a shot of whiskey). But in
recent years many bartenders across
the country have been blazing new
trails by mixing ales and lagers with a
number of unique ingredients, such as
ginger ale and champagne, often using
beer for its effervescent qualities to
add new twists to the old classics.
Beer is no longer best served alone in
a tall glass. It’s fast becoming a part of
more interesting, sophisticated mixed
drinks, during the summer and all
year long.
CHOCOLATE TRUFFLE
24 drinks
drinks 25
LAGER GROG
Serves 4
In honor of our beloved hometown, this
warm cocktail uses Samuel Adams’s
flagship Boston Lager for a malty,
somewhat sweet drink that will thaw
the bones of anyone trying to make it
through a brutal New England winter.
12 ounces Samuel Adams
Boston Lager
4 ounces apple cider
3 ounces freshly squeezed
orange juice
2 ounces cream sherry
2 ounces orange liqueur,
such as Grand Marnier
1 ounce amaretto
1 orange, sliced
4 whole cloves
2 star anise pods
BLOODIED BELGIAN
BLOODIED BELGIAN
Serves 1
Here’s a take on the classic Blood and Sand cocktail, using Flemish-style sour
ale or kriek (which means “cherry”) lambic instead of cherry liqueur. Lambic is
a distinctively Belgian style of beer, made with wild yeast as opposed to the
carefully controlled fermentation of conventional ales. It is often flavored with
fruit, such as cherries or raspberries. Thanks to Eben Freeman, who serves a
version of this drink at Ai Fiori in New York City.
Add all of the ingredients to a medium
saucepan and heat over low heat until
warm. Remove and reserve the orange
slices for garnish. Strain the mixture into
four Irish coffee mugs, straining out the
star anise and cloves. Add the orange
slices and serve warm.
Ice cubes
3/4 ounce Scotch whisky
3/4 ounce sweet vermouth
2 ounces freshly squeezed blood orange juice
4 ounces Flemish sour ale or kriek lambic
2 fresh cherries, for garnish
Fill a cocktail shaker halfway full with ice cubes. Add the Scotch, vermouth,
and blood orange juice and shake until blended. Strain into a cocktail glass.
Top with the ale, drop in the cherries for garnish, and serve.
26 drinks
recipes and photos from Beer cocktails
by Howard and Ashley stelzer.
Photography by Jerry Errico.
©2012 The Harvard Common Press
www.harvardcommonpress.com
LAGER GROG
drinks 27
fruity&
light
by mary subialka
Raise a glass to summer with the sweet,
fruity, and light taste of Muscat wines.
In this season of sunshine when something a little more grown-up
is in order to pair with an alfresco dinner—or to enjoy as dessert—
Muscat can fit the bill. The Muscat grapes produce wines that
are sweet and fruity with a rich, musky aroma and common
flavor descriptors that include grapey, musky, and orange peel.
Sweet fortified Muscats have a classic rich nose of dried fruits,
raisins, and oranges.
28 drinks
drinks 29
Muscat is thought to be the oldest variety
of grape in the world and more than 200 different varieties
exist today, often labeled with various names for wines
stemming from the same grape variety. The most commonly known grapes are Muscat Blanc à Petits Grains,
Muscat of Alexandria, Muscat Ottonel, and Muscat
Hamburg. (Note that Muscat is different than Muscadet,
which is a white French wine made at the western end of
the Loire Valley from the Melon de Bourgogne grape.)
What’s in a name? If you’re looking for a bottle of Muscat
wine, you might see a lot of variations. Some made from
the Muscat Blanc à Petits Grains may also be called Muscat
Blanc, Muscat Canelli, Muscat Frontignan, Moscato Bianco,
Muscat de Frontignan, Muscat d’Alsace, Muskateller,
Muscatel de Grano Menudo, and Moscatel Rosé.
Generally thought of as the best of the Muscat family, the Blanc à Petits Grains variety varies from white
to pink to dark reddish-brown color. It’s made into the
highly regarded fortified wine, Muscat de Beaumes-deVenise from the southern Rhône, which has peach, apricot,
ripe melon, and orange flavors but is not sugary sweet.
We think of it as a dessert wine but the locals often drink
it as an apéritif. In the northern Rhône, Muscat Blanc is
blended with Clairette to produce sparkling Clairette
de Die wines. The Languedoc area of France makes the
sweet fortified wine Muscat de Rivesaltes and Muscat de
Mireval. In Italy, where it’s also called Moscato, it’s used for
the light and fizzy Moscato d’Asti and Spumante. Spain
calls its version Moscatel.
Muscat Ottonel (also called Moskately) is grown in
cooler climates. The most notable wines come from
Alsace, which produces dry wines (one of the few places
dry Muscat is made) and Austria, where rich dessert wines
are the result. Muscat Hamburg (also called Black Muscat,
Moscato di Amburgo) is used for some Eastern European
wine but mainly for table grapes in Italy and Australia.
Muscat of Alexandria is used for sherry, Muscatel de
Valencia, Muscatel Passito, and other Muscatel liqueurs
and also as a raisin and table grape. Muscat of Alexandria is
larger and often darker than the Muscat Blanc, and creates
wines of intense sweetness. It’s responsible for the “stickies” of Australia, as well as the Muscats of Portugal and
30 drinks
South Africa. In Australia the fruit ripens early and is often
left out on the vine until it starts to shrivel so as to produce
grapes very high in natural sugars.
Two types grow in Alsace, France—the Muscat Blanc
à Petits Grains and Muscat Ottonel. Muscat d’Alsace
(Muscat Blanc à Petits Grains) is the fuller bodied of the
two, with floral and citrus flavors. Muscat Ottonel is lighter, fresher, and more aromatic. The two are often blended
together resulting in a dry, aromatic wine with flavors of
peaches, orange peel, tangerine, and musk.
In California, the leading Muscat varieties are Muscat
Canelli, orange Muscat, and black Muscat. These Muscat
wines are usually not quite as syrupy as other dessert
wines and are fresher with mandarin orange, melon, and
apricot flavors.
Enjoy Muscat as an apéritif or pair with cheese—especially blue, aged, cheddar, Muenster, or Brie. Fresh fruit,
such as bananas, berries, melon, and pears, or dried fruit
and fruit desserts are nice complements. While Muscat
wines can pair very nicely with many delicious treats
throughout the year, including caramel and caramel
desserts, and dark chocolate and chocolate desserts, their
fruity and bright notes also make them ideal for sipping
on a warm summer day.
drinks 31
Sangria
by Kim Haasarud
Drinks for your
summer soirÉe
Pineapple Blossom Sangria
Serves 1
3/4 ounce Hangar One Mandarin Blossom vodka
4 ounces Moscato
1/2 ounce triple sec
1/2 ounce agave nectar
1/2 ounce lemon juice
11/2 ounces pineapple juice
Ice cubes
Pineapple ring, for garnish
Combine all the ingredients in a cocktail shaker. Add ice and shake moderately.
Pour into a wine or cocktail glass. Garnish with a pineapple ring and serve.
32 drinks
Recipes and photos by Kim Haasarud of Liquid Architecture, LLC.
The sunny summer tastes of Spanish-influenced sangria can be as varied
as the types of fruits that are used or the types of spirits that are added.
Whether you are in the mood for a pitcher of white (called sangria blanca)
or a heavier red, it all depends upon your appetite.
Summer Sparkling Berry Sangria
Serves 1
1 ounce Grand Marnier
1/4 cups fresh berries
1 ounce cranberry juice
1 ounce lemon juice
1 ounce simple syrup
Ice cubes
2-3 ounces sparkling wine
Additional berries, for garnish
Combine all the ingredients in a cocktail shaker except the sparkling wine. Top with ice and shake
vigorously. Pour into a wine goblet. Top with sparkling wine and stir well. Top with additional berries.
drinks 33
Serves 2
2 cups red Zinfandel
1 cup orange juice
2 ounces 7-Up
5 blackberries, plus extra for garnish
10 to 15 blueberries, plus extra for garnish
2 ounces blueberry syrup (such as Monin)
1 cup ice
Combine the Zinfandel, orange juice, 7-Up, blackberries, blueberries, and
blueberry syrup in a blender and blend for about 5 seconds. Add about 1 cup
ice and blend until smooth. Pour into two wine goblets. Garnish with skewered
blackberries and blueberries.
Kim Haasarud is a James Beard-honored mixologist, author, and founder of the beverage consultant, Liquid
Architect, which has worked with hundreds of restaurant and wine and spirit clients to create specialty cocktails.
Kim has been a judge on Iron Chef America, as well doing guest appearances on the The Today Show,
CBS’ Early Morning Show and other television programs. Her cocktails have been seen in hundreds of magazines
and newspapers such as the Wall Street Journal, New York Times, Saveur, Vogue, Wine Enthusiast, Glamour, and
Cosmopolitan, to name a few. She is also REDBOOK magazine’s “Mommy Mixologist” providing recipes in a
monthly column as well as a blog. Kim is the author of the best-selling “101... “ cocktail series with Wiley & Sons—
101 Margaritas, 101 Martinis, 101 Sangrias & Pitcher Drinks, 101 Champagne Cocktails, 101 Blended Drinks, 101 Mojitos
and other Muddled Drinks and two more on the way to be released in 2013: 101 Tropical Drinks and 101 Shots.
34 drinks
Recipe from 101 Blended Drinks by Kim Haasarud (John Wiley & Sons 2010). Photo by Alexandra Grablewski
midnight sangria
STAFF picks
Staff FAVORITES
Here are some handpicked favorites straight from our wine staff. Whether you’re looking for a great gift, something to serve
when entertaining, or just something new, we’ve got a vast selection from which to choose. For questions or more recommendations, email Wine Manager Gary Hall at [email protected].
GARY HALL
Don Ryan
Extraordinary
Champagne Values
Try the Good Acid
Wine Manager
Whether you are an occasional or avid consumer of Champagne, you know that these
wines are pricey at the least and can be quite expensive at the
top end. We’ve managed to find three that offer considerable
value. Two of these are from 100 percent rated Grand Cru
vineyards, the most expensive grapes in Champagne. All three
are available to you below their normal wholesale prices.
André Robert Grand Cru
Blanc de Blancs NV
From Grand Cru (100%) vineyards,
this Chardonnay displays the lemony,
crisp, toasty, yeasty character the grape
is known for in Champagne.
Regular: $54.98 Green Tag: $25.98
André Robert Grand Cru
Blanc de Blancs
Le Mesnil 2003
From the same vineyard that yields
Champagne’s most expensive wine,
Robert’s vintage Champagne is also
100% Chardonnay and possesses added
concentration and depth compared to
the previous cuvee. A rich wine perfect
with cream sauces and such.
Regular: $64.98 Green Tag: $31.98
Drappier Carte d’or NV
From 80% Pinot Noir, this is more the
red fruits side of Champagne; one of
my favorites. 90 points, Wine Spectator,
November 2011.
Regular: $54.98 Green Tag: $27.98
Assistant Wine Manager
We wine geeks talk a lot about “balance” and
“structure” in wines. This is to say that all the
different components are working together in
harmony. Sometimes a wine pushes the boundaries and wails
out a high note. These “high acid” wines may at first seem tart
or sharp, but once past the initial surprise they become lively
and bright, seemingly bordering on a spritz, but without effervescence. Most of us were weaned on Coca-Cola and ketchup,
so we have to train our palates to embrace the pucker this rush
of acid gives. These wines force us to salivate, which prepares
our mouth to eat. High acid wine also plays very nicely with
high fat foods. A rich cream sauce will harmonize well with a
high acid white, and will seem less rich. Plus, it’s hot out there
and these guys are super refreshing and downright delicious.
Evesham Wood Blanc du Puits Sec 2010 (ORegon)
This is mostly Pinot Gris
with a small percentage of
Gewürztraminer. Dry, spicy,
fresh, and priced for everyday
drinking. Their production is
very small, so snatch them up
while you can!
Regular: $19.98 Rewards Card Price: $13.98
Buty Sémillon, Sauvignon &
Muscadelle 2010 (WAshington)
Light, bright and fresh with notes
of herbs, citrus zest, and pear.
Elegance in a glass.
Regular: $29.98
Rewards Card Price: $19.98
Grochau Cellars Willamette Valley
Pinot Blanc 2010 (ORegon)
Beautifully aromatic! Just a whisper
of residual sugar balances the
piercing acidity. My first reaction
was that you could add seafood
directly into your wine glass and
have ceviche in ten minutes.
Regular: $23.98
Rewards Card Price: $15.98
www.totalbev.com
drinks 35
Staff Picks
Joe Tedesco
Wine Staff Member
Bodegas Luzón
Altos De Luzón Jumilla 2006
The southern Spanish wine region
of Jumilla is producing some of
the most exciting, full-bodied red
wine values anyone may hope to find.
The region produces a varietal called
Monastrell, also known as Mourvèdre.
A heavier-skinned grape than Cabernet,
it requires more sunlight hours to
achieve ripeness and tends to grow
best in the warmer Mediterranean
climates of southern France and
southern Spain. This particular
bottling has been my favorite red
wine at $15 or less for the last
decade. It is a blend of Monastrell,
Cabernet, and Tempranillo that
is aged in French and American
barrique barrels. Let it decant for
45 minutes to allow the ample, dark
fruit to flesh-out against the robust,
lead pencil tannin quality.
Regular Price: $19.98
Rewards Card Price: $14.98
Château Pesquié
Quintessence
Ventoux 2009
This is my consistent favorite within the Eric Solomon/European
Cellars Selections. This southern Rhône blend of Syrah and
Grenache is as big as they come in
terms of extraction, intensity, and
depth. A great track record from
this producer (and a rating of 93
points, Wine Advocate) means
you can rest easy. Better for
the table than by itself, it will
pair well with fattier meats
and game.
Regular Price: $31.98
Rewards Card Price: $22.98
Brews News
Cans, Cans, and more Cans!
Derek Ridge BEER Manager
Imagine getting all primed for opening night of The Dark Knight Rises
and what do you do? Maybe stuff a couple bottles of beers in your cargo
shorts and get settled in your seat, crack the beer open, and enjoy the
mayhem on the screen! But, oh! You put the empty bottle down, you
may forget about it, and what happens? You kick the bottle and chaos
ensues! People may turn around and give you the stink eye or the theater
manager may blacklist you from ever coming back! (Not that I’ve ever
snuck beers into a movie. Uh, I’ve just heard about it.) So, here is a suggestion for being stealthy. Get awesome beers in cans!
Sierra Nevada Pale Ale
$15.98 12oz/12pk
Sierra Nevada Torpedo IPA
$7.98 16oz/4pk
Oskar Blues Deviant Dale’s
$13.98 16oz/4pk
New Belgium Shift Pale Lager
$8.98 16oz/4pk
Santa Fe Imperial Java Stout
$7.98 12oz/6pk
Santa Fe Happy Camper IPA
$7.98 12oz/6pk
Leinenkugel Summer Shandy
$16.98 12oz/12pk
Crazy Mountain Ales
$8.98 12oz/6pk
Blanche de Bruxelles Wit
$9.48 16oz/4pk
36 drinks
www.totalbev.com