In case you missed yesterday's in-store tasting of Big Rock, there is another chance today! Hosted again from 4-8 pm with the Traditional Ale, McNally's Extra and Rock Creek cider.
Bonus Big Rock Toque with purchase of a 6 pack!!!
Saturday, November 29, 2008
Friday, November 28, 2008
Big Rock Brewing Tasting today!
There is an in-store tasting today of Big Rock Brewing product. Available to taste will be the Traditional Ale, McNally's Extra and the Rock Creek cider.
The Traditional Ale is an English-style amber with a dark copper colour and a soft but distinctive taste that showcases the balance between hops and malt. In northern England, this style of beer is often served with cheesy salads or leek puddings and is often used to moisten stuffing for chicken, veal or pork. Closer to home, Traditional can be enjoyed with a wide variety of foods including beef and lamb dishes, spicy foods like chili, barbecued meats, why even grandma’s apple pie.
McNally's Extra is an Irish-style brew with a robust 7% alcohol, this beer is smooth, malty and with enough hops to awaken your taste buds. As a traditional Irish amber, this beer tastes great with traditional Irish dishes like beef stew and of course, shepherd’s pie. It also works very well with food you won’t find in a pub. Try it with poultry and pork dishes, blackened fish fillets, hearty soups, well-aged cheddar cheese, smoked meats and wild game like venison. It even a stands up to the complexity of a pepper-corn steak.
Rock Creek cider is a dry, English style cider made from Okanagan apples. Light, crisp, clean with a slight fruitiness, this cider is a real palate refresher. At home at a backyard barbecue and on a formal dinner table, Rock Creek Cider is outstandingly versatile. The fruity aroma and flavour of the cider works well with fresh summer fruit, however, it is able to stand up to a variety of cheeses that are often served with apples like mild Cheddar, Brie, Gouda and Camembert. Cider also goes nicely with pork chops, with a simple ham sandwich, veal, most poultry, almost all grilled meats, fish, shrimp and pasta.
The tasting will be held from 4-8.
Also available for purchase are:
McNally's Winter Spice beer, an amber ale with notes of cinnamon, ginger, cloves and nutmeg. This is available packaged in a set with 4 beer, two glasses and gingerbread cookies.
Espresso Stout, which is a full-bodied, satisfying after-dinner beer with a rich, full flavour and a hint of espresso. Or try this instead of your morning coffee...
Brewmaster Selections, a mixed 12 bottle pack of some of the very best that Big Rock makes, including the Warthog Ale, a smooth ale with a clean, pure and refreshing taste, and the XO Lager, a Pilsner style lager with a light body, golden colour and a long-lasting creamy head with a full, rich flavour. Its clean, well defined finish is due to the finest Saaz hops from the Czech Republic.
The Traditional Ale is an English-style amber with a dark copper colour and a soft but distinctive taste that showcases the balance between hops and malt. In northern England, this style of beer is often served with cheesy salads or leek puddings and is often used to moisten stuffing for chicken, veal or pork. Closer to home, Traditional can be enjoyed with a wide variety of foods including beef and lamb dishes, spicy foods like chili, barbecued meats, why even grandma’s apple pie.
McNally's Extra is an Irish-style brew with a robust 7% alcohol, this beer is smooth, malty and with enough hops to awaken your taste buds. As a traditional Irish amber, this beer tastes great with traditional Irish dishes like beef stew and of course, shepherd’s pie. It also works very well with food you won’t find in a pub. Try it with poultry and pork dishes, blackened fish fillets, hearty soups, well-aged cheddar cheese, smoked meats and wild game like venison. It even a stands up to the complexity of a pepper-corn steak.
Rock Creek cider is a dry, English style cider made from Okanagan apples. Light, crisp, clean with a slight fruitiness, this cider is a real palate refresher. At home at a backyard barbecue and on a formal dinner table, Rock Creek Cider is outstandingly versatile. The fruity aroma and flavour of the cider works well with fresh summer fruit, however, it is able to stand up to a variety of cheeses that are often served with apples like mild Cheddar, Brie, Gouda and Camembert. Cider also goes nicely with pork chops, with a simple ham sandwich, veal, most poultry, almost all grilled meats, fish, shrimp and pasta.
The tasting will be held from 4-8.
Also available for purchase are:
McNally's Winter Spice beer, an amber ale with notes of cinnamon, ginger, cloves and nutmeg. This is available packaged in a set with 4 beer, two glasses and gingerbread cookies.
Espresso Stout, which is a full-bodied, satisfying after-dinner beer with a rich, full flavour and a hint of espresso. Or try this instead of your morning coffee...
Brewmaster Selections, a mixed 12 bottle pack of some of the very best that Big Rock makes, including the Warthog Ale, a smooth ale with a clean, pure and refreshing taste, and the XO Lager, a Pilsner style lager with a light body, golden colour and a long-lasting creamy head with a full, rich flavour. Its clean, well defined finish is due to the finest Saaz hops from the Czech Republic.
Holiday Fun stuff!
All sorts of fun new holiday products are arriving in-store. I thought it would be fun to share some information of what is available, for those of you who are thinking about getting something for the liquor enthusiast on your list.
Available only at the Hillside Liquor Store are two different box-sets of Osoyoos Larose. We have one with 3 bottles of Petales D'Osoyoos and one bottle each of the 2004, 2005 and 2006 vintage Osoyoos Larose.
The other option just features the 3 vintage Osoyoos Larose.
Both sets come in an original Osoyoos Larose wooden crate and are elegantly packaged for easy gift-giving. Perfect for those who want to support BC's wine industry, or for those who are looking for unique collectible wines.
There are also a variety of gift packages featuring "Cooking with BC Wine" cookbook, a bottle of wine/bubbly, glassware or other delicious goodies. Wrapped and ready to go!
The Wolf Blass 'red label' twin pack of wine is always a good idea. Consisting of the Unoaked Chardonnay and the Shiraz Cabernet, this set showcases two versatile Australian wines, and saves you money! Retails at the Hillside Liquor Store for $24.99 + deposit, which is a savings of $6 compared with buying the bottles individually. A great thing to have on hand for one of those "just in case" presents.
From the all-Canadian Iceberg liquor company comes the "Bergy Bits" sampler set with 6 mini-bottles: vodka, gin, light rum and dark rum. The rum is currently ONLY available in these sets, and this seems like a nice stocking stuffer idea, particularly for those who want to support Canadian produced products.
Another great stocking stuffer idea is the Absolut vodka mini-bottle set, featuring 5 of their flavoured vodkas. Great for martinis or creating other cocktails, or just to explore the flavours without having to buy the whole bottle.
Bailey's has released an interesting gift pack this year as well. It contains a sample bottle of the Original, Mint, Caramel and the new Coffee flavour, and also comes with a battery-operated frother so you, too can imitate the commercial and serve foamed Bailey's with coffee to all of your holiday guests.
For the whiskey lover comes the Jack Daniels mini-bottle set featuring the original Jack Daniels, the new Gentleman Jack and the Single-Barrel Jack Daniels.
There is also the Wychwood Brewery(http://www.wychwood.co.uk/) set with a bottle of Hobgoblin beer and a glass! Wychwood only releases merchandise to Canada at Christmastime, so don't miss your chance to enjoy a great beer in a very cool glass.
Another fantastic holiday treat is Gulf Island Brewery's Fireside Ale in the ceramic bottle. Here's what Gulf Islands(http://www.gulfislandsbrewery.com/beers.htm) has to say about their beer:
Our Salt Spring Style Winter Warmer, is brewed in the Old English Tradition. With a rich ruby colour, a complex fruity nose and 7% alcohol, Fireside Winter Ale is meant for sipping and savouring near a warm fire on a cold night. Low hop bitterness allows notes of fresh and cooked fruit to come through backed by flavourful malt. A slightly dry, acidic finish provides a contrast that leaves you wanting more. Great with soft cheeses (Brie, Gouda, Havarti), classic cheeses (aged Gruyere, Stilton), wild meats and fowl, and caramelized desserts (crème brûlèe, crêpes).
Innis & Gunn has also released its 'Rum Cask' limited edition beer. This comes in an elegant navy-blue box, and the beer was first aged for 60 days in American oak, and then for a further 47 days in a used rum barrel.
Available only at the Hillside Liquor Store are two different box-sets of Osoyoos Larose. We have one with 3 bottles of Petales D'Osoyoos and one bottle each of the 2004, 2005 and 2006 vintage Osoyoos Larose.
The other option just features the 3 vintage Osoyoos Larose.
Both sets come in an original Osoyoos Larose wooden crate and are elegantly packaged for easy gift-giving. Perfect for those who want to support BC's wine industry, or for those who are looking for unique collectible wines.
There are also a variety of gift packages featuring "Cooking with BC Wine" cookbook, a bottle of wine/bubbly, glassware or other delicious goodies. Wrapped and ready to go!
The Wolf Blass 'red label' twin pack of wine is always a good idea. Consisting of the Unoaked Chardonnay and the Shiraz Cabernet, this set showcases two versatile Australian wines, and saves you money! Retails at the Hillside Liquor Store for $24.99 + deposit, which is a savings of $6 compared with buying the bottles individually. A great thing to have on hand for one of those "just in case" presents.
From the all-Canadian Iceberg liquor company comes the "Bergy Bits" sampler set with 6 mini-bottles: vodka, gin, light rum and dark rum. The rum is currently ONLY available in these sets, and this seems like a nice stocking stuffer idea, particularly for those who want to support Canadian produced products.
Another great stocking stuffer idea is the Absolut vodka mini-bottle set, featuring 5 of their flavoured vodkas. Great for martinis or creating other cocktails, or just to explore the flavours without having to buy the whole bottle.
Bailey's has released an interesting gift pack this year as well. It contains a sample bottle of the Original, Mint, Caramel and the new Coffee flavour, and also comes with a battery-operated frother so you, too can imitate the commercial and serve foamed Bailey's with coffee to all of your holiday guests.
For the whiskey lover comes the Jack Daniels mini-bottle set featuring the original Jack Daniels, the new Gentleman Jack and the Single-Barrel Jack Daniels.
There is also the Wychwood Brewery(http://www.wychwood.co.uk/) set with a bottle of Hobgoblin beer and a glass! Wychwood only releases merchandise to Canada at Christmastime, so don't miss your chance to enjoy a great beer in a very cool glass.
Another fantastic holiday treat is Gulf Island Brewery's Fireside Ale in the ceramic bottle. Here's what Gulf Islands(http://www.gulfislandsbrewery.com/beers.htm) has to say about their beer:
Our Salt Spring Style Winter Warmer, is brewed in the Old English Tradition. With a rich ruby colour, a complex fruity nose and 7% alcohol, Fireside Winter Ale is meant for sipping and savouring near a warm fire on a cold night. Low hop bitterness allows notes of fresh and cooked fruit to come through backed by flavourful malt. A slightly dry, acidic finish provides a contrast that leaves you wanting more. Great with soft cheeses (Brie, Gouda, Havarti), classic cheeses (aged Gruyere, Stilton), wild meats and fowl, and caramelized desserts (crème brûlèe, crêpes).
Innis & Gunn has also released its 'Rum Cask' limited edition beer. This comes in an elegant navy-blue box, and the beer was first aged for 60 days in American oak, and then for a further 47 days in a used rum barrel.
And more for the beer lover is this amazing Belgian Beer set containing one bottle each of: Bruegel, Augustijn, Golden Draak, Bornem trippel, Bornem Dubbel, Piraat. These deliciously unique Belgian beers are difficult to obtain during the year, making this gift set much sought after.
Look for more great gift ideas coming soon!
Thursday, November 27, 2008
Observations on wine and restaurants
Well, I recently had a pretty delicious dinner at Brasserie L'ecole (http://www.lecole.ca/). The food was amazing, and the wine list always perfectly complements the food, which seems to me to be rarity in the restaurant world. What I noticed at this restaurant compared to many is that guests (no matter what the level of wine knowledge) actually ask the waiter for advice on the wine list. And this isn't because the list is full of obscure producers- it is because people know that the server has learned just which wines will pair with the food to produce that 'can't stop wiggling in my seat because this is so amazing' experience. And the servers would not be able to do this without the wine list being carefully chosen in the first place, which it seems to be at high-end restaurants, but not necessarily elsewhere.
What is observable in Victoria is that the average restaurant wine list is full of big-name wine producers, chosen for the 'recognition by customer' factor, but not necessarily because the wine will pair well with anything on the menu. This is not to say that big-name wineries don't produce excellent wines, it is just that there are so many wineries that it seems a shame to limit people's experience. The little boutique winery might very well make a better wine for the particular dish, but not have enough money in the marketing budget to become a name that the average customer has heard of, so the short-sighted restaurant will just leave it off of the wine list and the guest will drink a wine that was 'alright' but not magical.
What I think is that the restaurant wine experience should be similar to the retail experience. What happens in a retail store is there are big-name producers (chosen because they always sell) and also a careful selection of wines chosen because they are simply delicious.
Many people buy the first recognizable brand name wine but those that have a little conversation with a staff member before purchasing will often be rewarded with a hidden gem. Retail liquor employees (who are not on commission!) often get to try wines, and are able to help guide people due to the sheer love of the product and the need to have the customer experience just how good wine can be. Ordering at the restaurant should be the same way; restaurants should expose the staff to the magic of food and wine pairings so that the server/bartender will be able to help guide the guest to the selection that 'ticks all the boxes'.
(And this 'guidance' through the wine list is part of why restaurants do mark-up wine 100% over retail.)
Even the possession of wine knowledge still means that asking for advice on the list is recommended. There are so many wines available- and some specifically for restaurants only- that it is impossible to try them all. Those who work in the restaurant should be familiar enough to help choose something that fits your budget, is the style you like and will complement the food. If the restaurant can't do that, then maybe it is time to try a place that can- after all, it's your money.
But don't forget to bring an open mind- sometimes you may not like a particular grape when you drink it by itself, but it could be the one that makes your experience magical!
And for those that are interested, here's how my experience went:
My dinner at Brasserie L'ecole was a celebration and so I wanted to start with something bubbly. My choices were the Veuve de Vernay brut (a delicious little sparkling wine from just outside the Champagne region), or the Cordoniu Cava Rose (a Spanish sparkling wine made by methode traditionelle). I always try to have wine that I haven't tried before, so I decided to 'drink pink' which was a good choice as this little Spanish beauty was full of strawberry, cherry and citrus notes- managing to be both dry and fresh. Conveniently, it also paired well with our appetizer of duck confit and cabbage, which was both a fluke and the sign of a well thought out wine list.
For the main course, I put my fate into the trusty hands of Marc Morrison, owner and Sommelier. I chose trout with chanterelles, a bacon-wrapped potato leek cake and an almond brown butter sauce. Marc's choice was the Jadot Rose de Marsannay, a Pinot Noir based Rose with strawberry, orange peel, spice and a hint of tannin. An excellent match for all the flavours in the dish, it refreshed the palate and was neither overwhelmed by the dish or overwhelming to my palate.
We had a taster plate of 6 cheeses for dessert, which included cow, sheep and goat cheeses. At this point I decided to have a glass of red, and allowed the bartender to choose for me. He brought me one of my favourite Rhones, the Chateau de Trignon Sablet. This wine is Grenache and Mourvedre, with lots of black fruits, spice, mineral notes and suitable tannin. This wine paired well with most of the cheeses but I also enjoyed just sipping it after we were done eating.
Yum to everything!
What is observable in Victoria is that the average restaurant wine list is full of big-name wine producers, chosen for the 'recognition by customer' factor, but not necessarily because the wine will pair well with anything on the menu. This is not to say that big-name wineries don't produce excellent wines, it is just that there are so many wineries that it seems a shame to limit people's experience. The little boutique winery might very well make a better wine for the particular dish, but not have enough money in the marketing budget to become a name that the average customer has heard of, so the short-sighted restaurant will just leave it off of the wine list and the guest will drink a wine that was 'alright' but not magical.
What I think is that the restaurant wine experience should be similar to the retail experience. What happens in a retail store is there are big-name producers (chosen because they always sell) and also a careful selection of wines chosen because they are simply delicious.
Many people buy the first recognizable brand name wine but those that have a little conversation with a staff member before purchasing will often be rewarded with a hidden gem. Retail liquor employees (who are not on commission!) often get to try wines, and are able to help guide people due to the sheer love of the product and the need to have the customer experience just how good wine can be. Ordering at the restaurant should be the same way; restaurants should expose the staff to the magic of food and wine pairings so that the server/bartender will be able to help guide the guest to the selection that 'ticks all the boxes'.
(And this 'guidance' through the wine list is part of why restaurants do mark-up wine 100% over retail.)
Even the possession of wine knowledge still means that asking for advice on the list is recommended. There are so many wines available- and some specifically for restaurants only- that it is impossible to try them all. Those who work in the restaurant should be familiar enough to help choose something that fits your budget, is the style you like and will complement the food. If the restaurant can't do that, then maybe it is time to try a place that can- after all, it's your money.
But don't forget to bring an open mind- sometimes you may not like a particular grape when you drink it by itself, but it could be the one that makes your experience magical!
And for those that are interested, here's how my experience went:
My dinner at Brasserie L'ecole was a celebration and so I wanted to start with something bubbly. My choices were the Veuve de Vernay brut (a delicious little sparkling wine from just outside the Champagne region), or the Cordoniu Cava Rose (a Spanish sparkling wine made by methode traditionelle). I always try to have wine that I haven't tried before, so I decided to 'drink pink' which was a good choice as this little Spanish beauty was full of strawberry, cherry and citrus notes- managing to be both dry and fresh. Conveniently, it also paired well with our appetizer of duck confit and cabbage, which was both a fluke and the sign of a well thought out wine list.
For the main course, I put my fate into the trusty hands of Marc Morrison, owner and Sommelier. I chose trout with chanterelles, a bacon-wrapped potato leek cake and an almond brown butter sauce. Marc's choice was the Jadot Rose de Marsannay, a Pinot Noir based Rose with strawberry, orange peel, spice and a hint of tannin. An excellent match for all the flavours in the dish, it refreshed the palate and was neither overwhelmed by the dish or overwhelming to my palate.
We had a taster plate of 6 cheeses for dessert, which included cow, sheep and goat cheeses. At this point I decided to have a glass of red, and allowed the bartender to choose for me. He brought me one of my favourite Rhones, the Chateau de Trignon Sablet. This wine is Grenache and Mourvedre, with lots of black fruits, spice, mineral notes and suitable tannin. This wine paired well with most of the cheeses but I also enjoyed just sipping it after we were done eating.
Yum to everything!
Monday, November 24, 2008
Cluizel Chocolates Arrive!
From the renowned Parisian chocolatier Michel Cluizel, Hillside Liquor Store is proud to present Cluizel Chocolates. We are currently carrying:
- Chocolate Sardines
- Chocolate Mushrooms filled with caramel and nougatine
- The Premiere Crus Collection of Chocolate (16 squares of dark chocolate) from the best plantations in the world: Venezuela, Santo Domingo Island, Madagascar, Sao Tome Island and Papua New Guinea.
- Chocolate covered sugared and roasted almonds.
Cluizel chocolates are noticeably more expensive than other chocolates on the market. This is due to Monsieur Cluizel's insistence on visiting each of the plantations of cocoa to ensure that only the highest quality cacao is used and that each plantation is pesticide free. Also, Cluizel only uses the highest quality ingredients, and never uses soy lecithin or other emulsifiers. Finally, Cluizel uses traditional equipment and techniques to create each of the chocolates and confections which is more labour intensive and time consuming but results in better quality chocolates with a smooth grain and creamy texture.
Cluizel chocolates are meant to be enjoyed for aroma, texture and taste and are a perfect companion to fine wines, spirits or ales. Perfect for the gourmand or liquor enthusiast on your holiday list!
Learn more about Cluizel chocolates:http://www.chocolatmichelcluizel-na.com/default.htm
Saturday, November 22, 2008
Riesling, riesling, riesling
One of the most common questions heard in-store lately is "Is there a magic wine to pair with everything?"
In this up-coming season of parties or other festive events, the answer is... Riesling. Riesling is an extremely versatile grape, grown in just about every wine region in the world and can range in style from extremely sweet to bone dry or anywhere in between. Riesling is also generally lower in alcohol, usually between 7-12%, which makes it a good choice for parties or dinner events where several glasses may be poured.
Inexpensive ($20 and under)
The Jaszbery Riesling from Hungary shows terrific value and is demonstrative of the elegance of Riesling. Light, crisp and with a slight sweetness, this is one for the late-night sipper, or to pair with fish, salads or mild cheeses.
A nice introduction to BC Riesling is Jackson-Triggs Dry Riesling (released under the black label Proprietor's Reserve). This Riesling is everything a great dry Riesling should be- an aromatic nose full of citrus fruit and slight floral, but with a palate that is bursting with crisp red apple, citrusy grapefruit notes and orange blossom. This wine would pair exceptionally well with chicken dishes, appetizers, spicy food or a variety of cheeses.
Gehringer's Dry Riesling is another fine example of a dry style Riesling. This one shows lots of red and green apple flavours with hints of floral, citrus and nectarine, making it appropriate to pair with many foods ranging from fish and salads to chicken, pizza, cheeses or anything spicy.
Gray Monk's Riesling shows a slight sweetness but plenty of grapefruit, mineral and lemon green apple flavours. A great wine for pairing with curries or cheese.
Another great inexpensive Riesling is the Firehose Riesling from the Rebel wine group in California (makers of The Show Cabernet Sauvignon and Wingnut Zinfandel). This Riesling begins with a slight peachy scented sweetness which is tempered by the incredible zesty lime on the finish. A great wine for appies, but also curries, spicy Thai food or pizza.
Yalumba (of Australia) Y Series Riesling shows juicy notes of grapefruit, lime and apple with a bright acidity and a dry finish.
From Germany comes a nice array of Rieslings, ranging from reasonable to fairly expensive. In choosing a Riesling from Germany, it is important to understand the labelling system. If searching for a dry Riesling, look for Trocken or Kabinett. Off-dry can sometimes be labelled as halbtrocken. There is also Auslese (ows-layz-ay), which is slightly off-dry to quite sweet, or Spatlese (Shpat-lay-zay) which is indicative of a sweet Riesling.
Deinhard's Dry Classic Riesling shows nectarine, green apple and pear aromas with similar flavours on the palate. This one is meant for aperitifs, salads or lighter style foods.
Deinhard's Piesporter Riesling is definitely on the sweeter side, but shows nice acidity and green apple and citrus flavours balanced by the stone-fruit sweetness. This is a great pairing for appies, chicken, foie gras, prawns or anything where the sweetness and acidity will balance the dish.
The Loosen Bros. "Dr. L" is also a nice choice in the Riesling realm. With only 8% alcohol, this delicate Riesling is great for aperitifs as it shows peach, grapefruit and mineral flavours and a long subtle finish.
$20-$40
On the slightly more expensive side of Rieslings, look to BC, Washington State or Germany.
From BC, some stellar examples are:
Tantalus Riesling, (made in a dry style) shows lemon, lime, mineral and red apple aromas and flavours with a brisk acidity making it an excellent choice for food pairing.
Lang Riesling (made in a off-dry style) shows orange blossom and honey notes balanced by green apple, mineral and citrus flavours.
Lang Late Harvest Riesling is a terrific value, as many late harvest wines are bottled in the 375 ml size, but this one is bottled in the standard 750 ml size. This wine shows plenty of honeyed orange blossom, nectarine peach and apple notes balanced by a zingy acidity. This wine pairs supremely well with desserts, cheeses or spicy dishes.
Washington State's Long Shadow vintners bring the Poet's Leap Riesling, a clean, refreshing wine with flavours and aromas of white peach, nectarine, honey, ginger and apricot with crisp acidity and a long, lively finish.
Also from Washington State is the Seven Hills Riesling. This wine shows abundant apple and floral aromas with mineral undertones, a slight sweetness and a clean crisp finish.
From Germany is the Donnhoff series of Rieslings. Helmut Donnhoff is currently acknowledged to be one of the best winemakers in Germany, and relies heavily on the terroir of his vineyards and of the Nahe region which generally produces Riesling of an opulent, rich spicy character with an underlying acidity. Learn more about Donnhoff and the Nahe region:http://www.thewinedoctor.com/germany/donnhoff.shtml
The Norheimer Kirschkeck Spatlese Riesling is a very structured white with creamy vanilla, corn and floral aromas and flavours. This is a wine worthy of aging, but if consumed young, it is best served with food.
The Oberhauser Leistenberg Kabinett Riesling is gorgeous, showing plenty of grapefruit, mandarin and stone notes with bright acidity and a long graceful finish. This wine is meant to be consumed young, and is superb with or without food.
The other two Donnhoff Rieslings are also fantastic examples of the balance between acid and sweetness. There is the straight Riesling which shows chalky and mineral notes as well as a ripe sweetness. The Riesling Trocken is much more dry than the straight Riesling with slightly more mineral slate character and a little less sweetness. Both of these Rieslings are meant to be consumed young, and should also pair well with a variety of foods.
Although this was meant to be a short post on the wonderful versatility of Riesling, there are just too many different and great Rieslings to limit this subject to a few words. The best way to learn about this grape is just to try some from all over the world!
In this up-coming season of parties or other festive events, the answer is... Riesling. Riesling is an extremely versatile grape, grown in just about every wine region in the world and can range in style from extremely sweet to bone dry or anywhere in between. Riesling is also generally lower in alcohol, usually between 7-12%, which makes it a good choice for parties or dinner events where several glasses may be poured.
Inexpensive ($20 and under)
The Jaszbery Riesling from Hungary shows terrific value and is demonstrative of the elegance of Riesling. Light, crisp and with a slight sweetness, this is one for the late-night sipper, or to pair with fish, salads or mild cheeses.
A nice introduction to BC Riesling is Jackson-Triggs Dry Riesling (released under the black label Proprietor's Reserve). This Riesling is everything a great dry Riesling should be- an aromatic nose full of citrus fruit and slight floral, but with a palate that is bursting with crisp red apple, citrusy grapefruit notes and orange blossom. This wine would pair exceptionally well with chicken dishes, appetizers, spicy food or a variety of cheeses.
Gehringer's Dry Riesling is another fine example of a dry style Riesling. This one shows lots of red and green apple flavours with hints of floral, citrus and nectarine, making it appropriate to pair with many foods ranging from fish and salads to chicken, pizza, cheeses or anything spicy.
Gray Monk's Riesling shows a slight sweetness but plenty of grapefruit, mineral and lemon green apple flavours. A great wine for pairing with curries or cheese.
Another great inexpensive Riesling is the Firehose Riesling from the Rebel wine group in California (makers of The Show Cabernet Sauvignon and Wingnut Zinfandel). This Riesling begins with a slight peachy scented sweetness which is tempered by the incredible zesty lime on the finish. A great wine for appies, but also curries, spicy Thai food or pizza.
Yalumba (of Australia) Y Series Riesling shows juicy notes of grapefruit, lime and apple with a bright acidity and a dry finish.
From Germany comes a nice array of Rieslings, ranging from reasonable to fairly expensive. In choosing a Riesling from Germany, it is important to understand the labelling system. If searching for a dry Riesling, look for Trocken or Kabinett. Off-dry can sometimes be labelled as halbtrocken. There is also Auslese (ows-layz-ay), which is slightly off-dry to quite sweet, or Spatlese (Shpat-lay-zay) which is indicative of a sweet Riesling.
Deinhard's Dry Classic Riesling shows nectarine, green apple and pear aromas with similar flavours on the palate. This one is meant for aperitifs, salads or lighter style foods.
Deinhard's Piesporter Riesling is definitely on the sweeter side, but shows nice acidity and green apple and citrus flavours balanced by the stone-fruit sweetness. This is a great pairing for appies, chicken, foie gras, prawns or anything where the sweetness and acidity will balance the dish.
The Loosen Bros. "Dr. L" is also a nice choice in the Riesling realm. With only 8% alcohol, this delicate Riesling is great for aperitifs as it shows peach, grapefruit and mineral flavours and a long subtle finish.
$20-$40
On the slightly more expensive side of Rieslings, look to BC, Washington State or Germany.
From BC, some stellar examples are:
Tantalus Riesling, (made in a dry style) shows lemon, lime, mineral and red apple aromas and flavours with a brisk acidity making it an excellent choice for food pairing.
Lang Riesling (made in a off-dry style) shows orange blossom and honey notes balanced by green apple, mineral and citrus flavours.
Lang Late Harvest Riesling is a terrific value, as many late harvest wines are bottled in the 375 ml size, but this one is bottled in the standard 750 ml size. This wine shows plenty of honeyed orange blossom, nectarine peach and apple notes balanced by a zingy acidity. This wine pairs supremely well with desserts, cheeses or spicy dishes.
Washington State's Long Shadow vintners bring the Poet's Leap Riesling, a clean, refreshing wine with flavours and aromas of white peach, nectarine, honey, ginger and apricot with crisp acidity and a long, lively finish.
Also from Washington State is the Seven Hills Riesling. This wine shows abundant apple and floral aromas with mineral undertones, a slight sweetness and a clean crisp finish.
From Germany is the Donnhoff series of Rieslings. Helmut Donnhoff is currently acknowledged to be one of the best winemakers in Germany, and relies heavily on the terroir of his vineyards and of the Nahe region which generally produces Riesling of an opulent, rich spicy character with an underlying acidity. Learn more about Donnhoff and the Nahe region:http://www.thewinedoctor.com/germany/donnhoff.shtml
The Norheimer Kirschkeck Spatlese Riesling is a very structured white with creamy vanilla, corn and floral aromas and flavours. This is a wine worthy of aging, but if consumed young, it is best served with food.
The Oberhauser Leistenberg Kabinett Riesling is gorgeous, showing plenty of grapefruit, mandarin and stone notes with bright acidity and a long graceful finish. This wine is meant to be consumed young, and is superb with or without food.
The other two Donnhoff Rieslings are also fantastic examples of the balance between acid and sweetness. There is the straight Riesling which shows chalky and mineral notes as well as a ripe sweetness. The Riesling Trocken is much more dry than the straight Riesling with slightly more mineral slate character and a little less sweetness. Both of these Rieslings are meant to be consumed young, and should also pair well with a variety of foods.
Although this was meant to be a short post on the wonderful versatility of Riesling, there are just too many different and great Rieslings to limit this subject to a few words. The best way to learn about this grape is just to try some from all over the world!
Tree Tasting Saturday!
There is also a Tree Brewing tasting Saturday afternoon in-store as well! Come on in and try the Spy Porter, Thirsty Beaver Amber Ale and Cutthroat Pale Ale from 3 until 7 pm.
The Spy Porter is a dark English style ale with a predominant roasted malt character. In both flavour and aroma this ale is accented with light chocolate undertones for an easy-drinking dark beer. Served lightly chilled, this beer would pair well with stews, chili, Roast Beef or chocolate.
The Cutthroat is an English style pale containing the ultimate balance of five different malts and select hops for a smooth easy drinking beer. This beer would pair well with spicy foods, fish or shellfish, Monterey or Pepper Jack cheese or even a nice Blue cheese.
The Thirsty Beaver is the original Tree beer. It is a smooth medium bodied amber ale, malty and bursting with flavour and a nice clean finish. This beer would pair well with pork, chicken or Cheddar cheese.
All of our beer and food pairings are just suggestions- if you are curious, come on down and try some!
The Spy Porter is a dark English style ale with a predominant roasted malt character. In both flavour and aroma this ale is accented with light chocolate undertones for an easy-drinking dark beer. Served lightly chilled, this beer would pair well with stews, chili, Roast Beef or chocolate.
The Cutthroat is an English style pale containing the ultimate balance of five different malts and select hops for a smooth easy drinking beer. This beer would pair well with spicy foods, fish or shellfish, Monterey or Pepper Jack cheese or even a nice Blue cheese.
The Thirsty Beaver is the original Tree beer. It is a smooth medium bodied amber ale, malty and bursting with flavour and a nice clean finish. This beer would pair well with pork, chicken or Cheddar cheese.
All of our beer and food pairings are just suggestions- if you are curious, come on down and try some!
Friday, November 21, 2008
Beer Tasting Today!
There is an in-store tasting of the Tree Brewing beer today. The Thirsty Beaver Amber beer, the Cutthroat Ale and the seasonal Spy Porter, newly available this year in a 6 pack format, rather than the previous single tall bottle format. The tasting will be from 4-8 pm.
Beer Pairing with Winter Food
Well, last night was definitely a sign that winter is well on its way in Victoria. While there were some hints of sunshine throughout the day, there was also a lot of pouring rain and wind, which led to the decision to make a form of comfort food: sausage cassoulet.
For those who aren't familiar with cassoulet, Larousse Gastronomique says that it is 'essentially a bean stew of the Languedoc region in France with the addition of pork, and/or mutton, goose and duck'. The one that I prepared came from the Jamie Oliver website, and was a quick version of the classic. http://www.jamieoliver.com/recipes/meat-recipes/quick-time-sausage-cassoulet
As usual, there was enough to feed an army, but luckily others just happened to stop by in time to help eat the dinner. Most came bearing beer in hand, so there ended up being an interesting selection of beer from all around the world.
There was the Traquair Jacobite- a potent spiced ale from an ancient recipe-, Innis & Gunn oak aged, Rogue Brewing's Double Dead Guy, a Strong Ale; Lost Coast's Great White wheat beer; Driftwood Brewery's Farmhand Ale (Victoria's newest brewery, with Jason Meyer and Kevin Hearsum - last with Lighthouse Brewing- at the helm); Pike Brewing's Tandem Double Ale and Phillips' Surly Blonde Belgian style ale.
There were two types of sausage in the cassoulet- a spicy Italian style and a Portuguese Chorizo which we assumed would go well with the hoppier or sweeter beers in the assortment.
Turns out that Phillips' Surly Blonde (http://phillipsbeer.com/) and the Driftwood Farmhand (http://driftwoodbeer.com/) were the two best matches with the cassoulet. Each of the beer has a certain sweetness that helped to tame the fire of the spicy Italian but also brought out a bit more of the Chorizo flavour, while still pairing well with the beans and sauce.
The next best beer with the cassoulet was the Traquair Jacobite(http://www.traquair.co.uk/brewery.html)- its molasses and spice went exceptionally well with the spice in the sausages and the savory bean stew. The Pike Tandem Double Ale(http://www.pikebrewing.com/) was also a good choice, as its initial sweetness matched the savory richness of the beans, while its hoppy finish helped to cleanse the palate for the next bite.
The Lost Coast Great White wheat beer (http://www.lostcoast.com/) was a surprisingly good choice as well- the hits of coriander and orange peel were a nice foil for the spice, and the refreshing qualities of the beer were perfect for cleansing the palate.
Equally refreshing was the Rogue Double Dead Guy(http://www.rogue.com/)- although this beer is so hoppy it was a complete contrast to the stew.
The only beer that didn't pair super well was the Innis & Gunn oak aged beer, but this was mainly because there were so many flavours in the stew that the gorgeous sweetness and scotch- like finish were kind of lost, so rather than waste this delicious beer, we just drank it after dinner.
With this impromptu beer and food pairing going so well, I can hope for more chilly winter weather to try some different combinations.
For those who aren't familiar with cassoulet, Larousse Gastronomique says that it is 'essentially a bean stew of the Languedoc region in France with the addition of pork, and/or mutton, goose and duck'. The one that I prepared came from the Jamie Oliver website, and was a quick version of the classic. http://www.jamieoliver.com/recipes/meat-recipes/quick-time-sausage-cassoulet
As usual, there was enough to feed an army, but luckily others just happened to stop by in time to help eat the dinner. Most came bearing beer in hand, so there ended up being an interesting selection of beer from all around the world.
There was the Traquair Jacobite- a potent spiced ale from an ancient recipe-, Innis & Gunn oak aged, Rogue Brewing's Double Dead Guy, a Strong Ale; Lost Coast's Great White wheat beer; Driftwood Brewery's Farmhand Ale (Victoria's newest brewery, with Jason Meyer and Kevin Hearsum - last with Lighthouse Brewing- at the helm); Pike Brewing's Tandem Double Ale and Phillips' Surly Blonde Belgian style ale.
There were two types of sausage in the cassoulet- a spicy Italian style and a Portuguese Chorizo which we assumed would go well with the hoppier or sweeter beers in the assortment.
Turns out that Phillips' Surly Blonde (http://phillipsbeer.com/) and the Driftwood Farmhand (http://driftwoodbeer.com/) were the two best matches with the cassoulet. Each of the beer has a certain sweetness that helped to tame the fire of the spicy Italian but also brought out a bit more of the Chorizo flavour, while still pairing well with the beans and sauce.
The next best beer with the cassoulet was the Traquair Jacobite(http://www.traquair.co.uk/brewery.html)- its molasses and spice went exceptionally well with the spice in the sausages and the savory bean stew. The Pike Tandem Double Ale(http://www.pikebrewing.com/) was also a good choice, as its initial sweetness matched the savory richness of the beans, while its hoppy finish helped to cleanse the palate for the next bite.
The Lost Coast Great White wheat beer (http://www.lostcoast.com/) was a surprisingly good choice as well- the hits of coriander and orange peel were a nice foil for the spice, and the refreshing qualities of the beer were perfect for cleansing the palate.
Equally refreshing was the Rogue Double Dead Guy(http://www.rogue.com/)- although this beer is so hoppy it was a complete contrast to the stew.
The only beer that didn't pair super well was the Innis & Gunn oak aged beer, but this was mainly because there were so many flavours in the stew that the gorgeous sweetness and scotch- like finish were kind of lost, so rather than waste this delicious beer, we just drank it after dinner.
With this impromptu beer and food pairing going so well, I can hope for more chilly winter weather to try some different combinations.
Thursday, November 20, 2008
Welcome to our Blog!
Welcome to the Hillside Liquor Store Blog! Within this little forum we hope to expound on wine, beer, spirits, food or any subject remotely related to alcohol. Look for almost daily posts, and please feel free to comment on whatever we have written. Better still, if you have ideas for topics or wish to know more about a particular subject, email us (info@hillsideliquorstore.com) and we will do our very best to attend to that subject.
So, in case you aren't familiar with our store here's a little background info:
Located at the corner of Shelbourne and North Dairy in Victoria, BC, we are locally owned and independently operated. We are just about to celebrate our Fourth anniversary (December 7) and in that time we have become the busiest private liquor store in BC!
We have approximately 3200 square feet of retail space, with wine, beer, spirits, glassware, foodstuff and random gift items. Open seven days a week, we always match the BC Liquor Board prices (which change once a month) but also offer 45% of our inventory as products that are unavailable at government liquor stores.
We also host in-store tastings which often showcase new products, or reintroduce old favourites. These are usually held Friday through Sunday in the late afternoon to early evening.
Products:
We carry approximately 2000 wines, ranging from the hard-to-find to the everyday big name producers. We have a gigantic fridge full of beer, ranging from big name domestic to obscure small producers as well as chilled ciders, coolers and wine. We have at least 60 different beer available as singles which change frequently, and we try to bring in as many American micro-brews as we can possibly get. We love to support Victoria's many craft breweries, and our staff get to taste these frequently, so feel free to ask us for recommendations.
Just like our wine and beer selections, our spirit section includes the most popular brands to the unusual! We have exceptional choices in our vodka, single malt scotch, tequila and gin categories with new products arriving all the time.
We change our 'Staff Selection' chalkboard once a month, offering our current favourites in wine, beer and spirits, and there are also 'Staff Selection' stickers placed throughout the store to help guide selections. These choices are usually made by one or more staff members that have fallen in love with a particular item, and want everyone to experience the deliciousness.
Recently, in response to customer requests, we have also added 'Great Value' stickers for wines that offer consistent quality and exceptional taste, and retail for $15 or less.
So that's enough about us for now- check back here frequently for more updates, or better still, come in to the store and see what's new!
So, in case you aren't familiar with our store here's a little background info:
Located at the corner of Shelbourne and North Dairy in Victoria, BC, we are locally owned and independently operated. We are just about to celebrate our Fourth anniversary (December 7) and in that time we have become the busiest private liquor store in BC!
We have approximately 3200 square feet of retail space, with wine, beer, spirits, glassware, foodstuff and random gift items. Open seven days a week, we always match the BC Liquor Board prices (which change once a month) but also offer 45% of our inventory as products that are unavailable at government liquor stores.
We also host in-store tastings which often showcase new products, or reintroduce old favourites. These are usually held Friday through Sunday in the late afternoon to early evening.
Products:
We carry approximately 2000 wines, ranging from the hard-to-find to the everyday big name producers. We have a gigantic fridge full of beer, ranging from big name domestic to obscure small producers as well as chilled ciders, coolers and wine. We have at least 60 different beer available as singles which change frequently, and we try to bring in as many American micro-brews as we can possibly get. We love to support Victoria's many craft breweries, and our staff get to taste these frequently, so feel free to ask us for recommendations.
Just like our wine and beer selections, our spirit section includes the most popular brands to the unusual! We have exceptional choices in our vodka, single malt scotch, tequila and gin categories with new products arriving all the time.
We change our 'Staff Selection' chalkboard once a month, offering our current favourites in wine, beer and spirits, and there are also 'Staff Selection' stickers placed throughout the store to help guide selections. These choices are usually made by one or more staff members that have fallen in love with a particular item, and want everyone to experience the deliciousness.
Recently, in response to customer requests, we have also added 'Great Value' stickers for wines that offer consistent quality and exceptional taste, and retail for $15 or less.
So that's enough about us for now- check back here frequently for more updates, or better still, come in to the store and see what's new!
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