DOCSLIB.ORG

Wine Selection Wine Selection Wine Selection Artisan Mixed Drinks Non-Alcoholic Beverages Dessert

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Wine Selection Wine Selection Wine Selection Artisan Mixed Drinks Non-Alcoholic Beverages Dessert Wine Selection Wine Selection Wine Selection Artisan mixed drinks Non-Alcoholic Beverages Dessert Winemaker’s Whiskey Flight 16 Alcohol-Free Mudslide 7 Banana Split 13 Made with superior quality fruit and gluten Rose + Blush glass bottle Sparkling glass bottle Selected flight of rye, bourbon and whiskey Milk, chocolate syrup, coffee, vanilla Vanilla semifreddo, brûléed banana, candied walnuts, free, LaBelle Wines are free of additives or Premium Selection 25 fudge, Chantilly, luxardo cherry, sprinkles Rosé 11 34 Shimmer 13 45 Ginless Tonic 8 chemicals, allowing the fruit to express Dry, classic, fruity, elegant Seyval Blanc and Dry Riesling blend, delicate, crisp, floral House-made juniper syrup, fresh lime, Flourless Chocolate Torte 11 naturally. I hope you enjoy drinking LaBelle Cranberry Cosmopolitan 12 muddled cucumber, tonic 13 45 Cold brew cream, smoked salt caramel Wine as much as I love making it for you.” Corazon Rosé 11 34 Tempest Cranberry wine, fresh lime juice, triple sec, The Off-dry blend, citrus, fruity Red Raspberry, Seyval Blanc and Baco Noir blend Alcohol-Free Strawberry Margarita 7 – Amy LaBelle, Winemaker Winemaker’s Kitchen Cranberry Sugar rim House-made sour mix, muddled Blueberry Cobbler 12 Cranberry 11 34 premium wines strawberries, agave nectar, Sprite Cornmeal biscuit, lemon ice cream Wine Flights Sweet-tart, crisp, fresh, New England cranberries Raspberry Lemon Drop 12 Raspberry Lime Rickey 8 from around the world bottle Red Raspberry wine, vodka, triple sec, fresh lemon juice 3 (2 oz pours) House-made juniper syrup, fresh lime, Three Cheese Cheesecake 11 Cranberry Riesling 11 34 Lavender sucre, Moscato wine peaches, whipped yogurt Suggested Red Flight: 16 Semi-sweet, versatile, crisp, bright flavor Mount Veeder Cabernet 200 raspberry coulis, seltzer Sauvignon 1.5L Magnum � Amherst Vineyard Red Winemaker’s Old Fashioned 16 Assorted Soda 3 Sangria Rosé 10 32 2017, California Fondue 15 Americus Woodford Reserve, maple syrup, The Winemaker's Coca-Cola, Diet Coke, Sprite, Ginger Ale Not too sweet, refreshing, 100% real fruit Kitchen Red Wine Sauce, bacon bitters, luxardo cherry Red Raspberry wine-infused chocolate ganache, Petit Verdot 225 Joseph Phelps Cabernet Sauvignon house-made marshmallows, pound cake, graham crackers, 2018, California Milk or Juice 3 Suggested White Flight: 15 candied bacon, fresh fruit Labelle Grown glass bottle Amherst Vineyard White Don Melchor Cabernet Sauvignon 285 Americus Martini 14 Unsweetened Iced Tea or Lemonade ` 3 Vodka, St. Germain, fresh lemon juice, Seyval Blanc Winemaker’s Reserve Amherst Vineyard White 15 45 2011, Central Valley, Chile PB&J Duo 13 Shimmer sparkling wine The Winemaker’s Kitchen Iced Green Tea 3 Chardonnay Stone fruit, crisp minerality, floral finish Peanut butter brioche bread pudding, drunken Cecchi Chianti Classico 90 Coffee or Tea Service 4 grape compote, pink peppercorn peanut brittle, Or create your own flight! Premium wines priced accordingly. Amherst Vineyard Red 15 45 2017, Tuscany, Italy miniature PB&J cocktail Big Island Pond 13 French oaked, bold red fruit tones, hint of black pepper 6 Maison Louis Jadot Pinot Noir 235 Vodka, Malibu rum, Midori, pineapple juice Bottled Water, Still or Sparkling (1L) Fruit Forward White glass bottle 2015, Burgundy, France glass bottle Fruit Forward Oaked Red glass bottle Dessert Wine Dry Apple 10 32 Domaine Serene Pinot Noir 275 The Gentleman’s Martini 13 Specialty Co ffees Dessert wines served as 3 oz. pour Dry, crisp, light, fresh Dry Blueberry 13 40 2017, Oregon Seyval Blanc wine, scotch, fresh lemon simple syrup, Red Raspberry 9 32 French oaked, off-dry, local blueberries, ginger ale, bitters Irish Coffee Jameson Irish Whiskey 13 100% raspberry, decadent, bold, sweet, balanced Seyval Blanc Winemaker’s Reserve 13 40 robust, light Merlot style Charles Heidsieck Rosé 260 Very dry, delicate, bottle-aged, select vintage Champagne, France Irish Cream Bailey’s Irish Cream 12 Granite State Red 11 34 Seyval Blanc Margarita 13 Three Kings Port 10 43 11 34 Domaine Ferret Pouilly-Fuisse Chardonnay 165 Italian DiSaronno or Frangelico 12 Seyval Blanc French oaked, semi-dry, hint of blueberry, smooth Seyval Blanc wine, tequila silver, fresh lime juice, Cointreau Sweet, rich, port style blend of LaBelle Blueberry and Red 2018, Burgundy, France Dry, delicate, elegant, crisp, citrus, clean finish Raspberry wines, Marechal Foch grape, aged apple brandy Red Alchemy 11 34 Mexican Kahlúa 12 11 34 Three red grape blend, dry, spice and woodland notes Champagne Tattinger, Brut Cuvee Prestige 95 Dry Pear Rosé French 75 14 Dry, fragrant, floral, crisp, elegant Champagne, France Blue Alchemy Port 10 43 Gin, fresh lemon juice, simple syrup, sparkling rosé Deep, complex, rich, blueberry port, vanilla and maple notes, Gewurztraminer 11 34 Bold, Oaked Red glass bottle aged apple brandy, Madagascar vanilla beans Slightly sweet, tropical fruit and soft spice Beer Winemaker’s Piña Colada 12 notes, perfumed, exotic, balanced Americus 13 40 Dry, bold, spicy, rich tannin, pepper notes Gewurztraminer wine, rum, pineapple juice Dessert Cocktails Craft beer Malbec 15 45 Dry, Full-Bodied White glass bottle Ask your server about our diverse selection Rich Chocolate Martini 13 Barrel aged, dry, bold, strong tannins, balanced acidity Blackberry Gin Limoncello 12 of local craft beer. Chocolate vodka, Godiva liqueur, milk, chocolate syrup Chardonnay 11 34 Limoncello, gin, muddled blackberries, raspberry, mint 15 45 Chardonnay and Vidal Blanc blend, dry, fruity Petit Verdot Dry, bold, floral, deep tannin structure, on draught 16 oz, 9 Espresso Martini 13 velvety lingering finish Espresso, caramel vodka, Godiva liqueur, Cointreau, White Alchemy 11 34 Riesling Mint Basil Mojito 12 chocolate syrup Blend of four award-winning white wines, bright, soft Blue Moon (Golden, Colorado) Riesling wine, rum, agave nectar, fresh lime juice, basil, mint Able Ebeneezer Burn the Ships (Merrimack, NH) Sweet Red glass bottle Sam Adams Seasonal (Boston, Massachusetts) PB&J 14 13 Semi-Sweet White glass bottle Verano Sangria 10 32 Great North IPA (Manchester, New Hampshire) LaBelle Bloody Mary Peanut butter whiskey, Red Raspberry wine, The Winemaker’s The Winemaker’s Kitchen Jalapeño wine, tomato juice, Refreshing, slightly sweet, fresh fruit flavor Moat Mountain Pilsner (Conway, New Hampshire) Kitchen Red Wine Sauce 11 34 fresh lime, Worcestershire sauce, horseradish, salt, pepper Riesling Stormalong Cider (Massachusetts) Complex, aromatic, floral, honey and peach nuances Virginia Mae Sweet Blueberry 13 40 Boom Sauce (Woburn, MA) 9oz, 9 Semi-sweet, local blueberries, deep flavor (Dublin, Ireland) 13 Moscato 11 34 Guinness Stout 20oz, LaBelle Seasonal Sangria 13 Semi-sweet, crisp, perfumed, apricots and LaBelle wine, brandy, simple syrup, seltzer, seasonal fruits honey tones, ripe peach aroma Pitcher (serves 4) 42 Wine Selection Wine Selection Wine Selection Artisan mixed drinks Non-Alcoholic Beverages Dessert Winemaker’s Whiskey Flight 16 Alcohol-Free Mudslide 7 Banana Split 13 Made with superior quality fruit and gluten Rose + Blush glass bottle Sparkling glass bottle Selected flight of rye, bourbon and whiskey Milk, chocolate syrup, coffee, vanilla Vanilla semifreddo, brûléed banana, candied walnuts, free, LaBelle Wines are free of additives or Premium Selection 25 fudge, Chantilly, luxardo cherry, sprinkles Rosé 11 34 Shimmer 13 45 Ginless Tonic 8 chemicals, allowing the fruit to express Dry, classic, fruity, elegant Seyval Blanc and Dry Riesling blend, delicate, crisp, floral House-made juniper syrup, fresh lime, Flourless Chocolate Torte 11 naturally. I hope you enjoy drinking LaBelle Cranberry Cosmopolitan 12 muddled cucumber, tonic 13 45 Cold brew cream, smoked salt caramel Wine as much as I love making it for you.” Corazon Rosé 11 34 Tempest Cranberry wine, fresh lime juice, triple sec, The Off-dry blend, citrus, fruity Red Raspberry, Seyval Blanc and Baco Noir blend Alcohol-Free Strawberry Margarita 7 – Amy LaBelle, Winemaker Winemaker’s Kitchen Cranberry Sugar rim House-made sour mix, muddled Blueberry Cobbler 12 Cranberry 11 34 premium wines strawberries, agave nectar, Sprite Cornmeal biscuit, lemon ice cream Wine Flights Sweet-tart, crisp, fresh, New England cranberries Raspberry Lemon Drop 12 Raspberry Lime Rickey 8 from around the world bottle Red Raspberry wine, vodka, triple sec, fresh lemon juice 3 (2 oz pours) House-made juniper syrup, fresh lime, Three Cheese Cheesecake 11 Cranberry Riesling 11 34 Lavender sucre, Moscato wine peaches, whipped yogurt Suggested Red Flight: 16 Semi-sweet, versatile, crisp, bright flavor Mount Veeder Cabernet 200 raspberry coulis, seltzer Sauvignon 1.5L Magnum � Amherst Vineyard Red Winemaker’s Old Fashioned 16 Assorted Soda 3 Sangria Rosé 10 32 2017, California Fondue 15 Americus Woodford Reserve, maple syrup, The Winemaker's Coca-Cola, Diet Coke, Sprite, Ginger Ale Not too sweet, refreshing, 100% real fruit Kitchen Red Wine Sauce, bacon bitters, luxardo cherry Red Raspberry wine-infused chocolate ganache, Petit Verdot 225 Joseph Phelps Cabernet Sauvignon house-made marshmallows, pound cake, graham crackers, 2018, California Milk or Juice 3 Suggested White Flight: 15 candied bacon, fresh fruit Labelle Grown glass bottle Amherst Vineyard White Don Melchor Cabernet Sauvignon 285 Americus Martini 14 Unsweetened Iced Tea or Lemonade ` 3 Vodka, St. Germain, fresh lemon juice, Seyval Blanc Winemaker’s Reserve Amherst Vineyard White 15 45 2011, Central Valley, Chile PB&J Duo 13 Shimmer sparkling wine The Winemaker’s
Load more

Recommended publications
  • Wine Spectator
    TASTING HIGHLIGHTS 9 West Coast Red Blends for Sweater Weather Cabernet Sauvignon, Merlot, Syrah and more newly reviewed wines from California and Washington Some of Limerick Lane's vines date to the !rst plantings in 1910. (Richard Knapp) By Augustus Weed Oct 7, 2019 Tasting Highlights' wine reviews are fresh out of the tasting room, o!ering a sneak peek of our editors' most recent scores and notes to WineSpectator.com members. Red blends are red hot these days, with winemakers across the West Coast making both oddball and traditional-style blends from a variety of di"erent grapes, such as Cabernet Sauvignon, Syrah and everything in between. Today's selection casts a wide net with highly rated wines from California and Washington. Topping the list is a gutsy blend from Limerick Lane [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Limerick+Lane] . Winemaker Chris Pittenger combined mostly Syrah with Zinfandel and Petite Sirah from the winery's 30-acre estate vineyard in the northeast corner of the Russian River Valley appellation. Alexana [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Alexana] winemaker Bryan Weil looked farther north to the Columbia Valley in Washington for the supple Gran Rouge. It's a Southern Rhône–inspired blend of Grenache, Syrah and Mourvèdre that shows how well these grapes complement each other. Eric Kent [https://www.winespectator.com/wine/search/submitted/Y/search_by/exact/text_search_#ag/winery/winery/Eric+Kent] made one of the best values here, using grapes from Mendocino County.
    [Show full text]
  • Basic Definitions and Tips for Winemaking
    Presque Isle Wine Cellars “Serving the Winemaker Since 1964” (814) 725-1314 www.piwine.com Basic Winemaking Terms & Tips Definitions & Tips: Not all-inclusive but hopefully helpful. Email us your favorites; maybe we’ll include them in the next edition. Acid Reduction - Reducing the acid in juice or wine to an acceptable level. It is usually measured as tartaric acid and requires a testing apparatus and reagents. Good levels are typically in a range of 0.6 to 0.8 percent acid, depending on the wine. More technically the reading is read as grams per liter. Therefore 0.6 percent would be 6.0 g/l. Acidulation or Acidification - Raising the acid level of juice, wine or sometimes water by adding some type of acid increasing additive or blending with a higher acid juice or wine. Acidified or Acidulated Water - Water to which acid (most commonly citric acid) has been added. It is a way to reduce sugar in a juice that is too high in sugar without diluting (thus reducing) the acid level of that juice. Additives - Things added to wine to enhance quality or possibly fix some type of flaw. There are many additives for many situations and it is wise to gain at least some basic knowledge in this area. Alcohol - Obviously one of the significant components of wine. Yeast turns sugar to alcohol. Rule of thumb says for each percentage of sugar in a non-fermented juice, the alcohol will be half. For example 21% sugar should ferment out to an alcohol level of about 11.5 to 12%.
    [Show full text]
  • Review of Smoke Taint in Wine: Smokederived Volatile Phenols And
    Krstic et al. Review of smoke taint in wine 537 Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint M.P. KRSTIC1, D.L. JOHNSON2 and M.J. HERDERICH2 1 The Australian Wine Research Institute,Victorian Node, Mooroolbark, Vic. 3138, Australia; 2 The Australian Wine Research Institute, Urrbrae, SA 5064, Australia Corresponding author: Dr Mark Krstic, email [email protected] Abstract In recent years, the exposure of vineyards and grapes to smoke from bushfires and controlled burn events has in some instances resulted in wines described as smoke tainted. Such wines are characterised by undesirable sensory characters described as smoky, burnt, ash, smoky bacon, medicinal and ashtray. This review summarises the knowledge about the composition of smoke from forest and grass fires, describes relationships between smoke exposure of vineyards and smoke taint in wine, and outlines strategies for managing and reducing the risk to producing smoke-affected wines. The sensitivity of grapes and vines at different phenological stages to the uptake of contaminants from smoke, especially smoke-derived volatile phenols, is outlined, and the pathways for entry and metabolic transformation of volatile phenols are discussed. The potential for translocation of phenolic contaminants within the grapevine and the differences in uptake of smoke contaminants of different grape cultivars are also discussed, along with preliminary work on dose/response relationships regarding concentration and duration of exposure and subsequent expression of smoke taint in wine. The chemical basis of smoke taint in wine is described, and the relationship between volatile phenols from combustion of wood/lignin and their glycosides, and sensory panel ratings of smoke attributes in affected wines is discussed.
    [Show full text]
  • Wine/Beer Menu
    WINE AND BEER WHITE WINE MERLOT CHARDONNAY Rutherford Ranch, Napa Valley … 12/42 Carmel Road 'Oak Free' Monterey, CA … 11/ 38 Waterbrook Reserve, Columbia Valley WA … 51 Angeline, California … 10/35 CABERNET SAUVIGNON Ferrari-Carano Reserve, Sonoma Co., CA … 13/45 Gran Reserva, D.O. Marchigue, Chile … 11/ 38 Cakebread, Napa Valley, CA … 100 Neil Ellis, South Africa … 64 PINOT GRIGIO Light Horse, California … 10/35 Cielo, Italy … 10/35 CUTTINGS by THE PRISONER, NAPA VALLEY … 84 Ferrari Carano, Russian River Valley, CA … 11/ 38 Stag's Leap Artemis, Napa Valley, CA … 115 Cakebread, Napa Valley, CA … 160 SAUVIGNON BLANC DISTINCTIVE REDS Decoy by Duck Horn, California … 11/ 38 High Note, Malbec, Mendoza, Argentina … 9/31 Goldschmidt, Marlborough, NZ … 11/ 38 Stags' Leap Petite Sirah 16', Napa Valley … 69 DISTINCTIVE WHITES Cigar Zin, California … 12/42 Blue Fish Sweet Riesling, Pfalz, Germany … 9/31 Gentil "Hugel", France … 12/42 DOMESTIC BEER Charles & Charles Riesling, Washington … 10/35 Coors Light … 6.25 Villa Wolf Pinot Noir Rose, Germany … 11/ 38 Budlight … 6.25 Nortico Alvarinho, Portugal … 10/35 Michelob Ultra … 6.25 Yuengling … 6.25 BUBBLES Benvolio Prosecco, Italy … 10/35 IMPORT BEER Anna de Codorniu Cava Brut Rose, Spain … 10/35 Corona Premier … 7.25 Gran Castillo Rocio Brut, Spain … 11 / 38 2.6 Carbs, 90 calories 4.6% ABV Moet & Chandon Imperial Brut, France … 115 Blue Moon … 7.25 Belgian White, Denver CO. 5.4% ABV Schramsberg Brut, CA. … 88 Stella Artois … 7.25 Roederer Estate Brut, CA. … 55 Belgian Pilsner 5.2% ABV SAKE CRAFT BEER Richter's Pilsner … 7 Hana Awaka Sparkling Sake … 12 German Pilsner, Goat Island, Cullman, Al., 6% ABV 300 ml bottle Buenaveza 4.7% … 7 Ty Ku Junmai White Premium … 12/42 Salt & Lime Lager, Richmond Va $7 Ty Ku Junmai Ginjo Black Super Premium … 12/42 Blood Orange 5.5% Wheat Ale, Cullman, AL $7 Hot Sake … 6 … 7 RED WINES PINOT NOIR Elouan 17', Oregon … 12/42 Firesteed , Willamette Valley, OR … 10/35 Martinborough Vineyard, New Zealand … 100 Chalk Hill, CA.
    [Show full text]
  • Fortified Wine – Specification
    a ICS 67.160.10 DMS 1388:2016 First edition DRAFT MALAWI STANDARD Fortified wine – Specification NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard ICS 67.160.10 DMS 1388:2016 Fortified wine – Specification Obtainable from the Malawi Bureau of Standards Moirs Road P O Box 946 BLANTYRE Tel: +265 1 870 488 Fax: +265 1 870 756 E-mail: [email protected] Web-site: www.mbsmw.org Price based on 4 pages © Copyright reserved TABLE OF CONTENTS Contents page Foreword…………………………………………………………………..……………………………………………… i Technical committee…………………………………………………………………………………………………….. i Notice……………………………..……………………………………………………………………………………..... i Scope…………………………………………………………………………………………………………………….. 1 Normative references…………………………………………………………………………………………………… 1 Terms and definitions..…………………………………………………………………………………………………. 1 Essential composition and quality factors……………………………………………………………………………..2 Food additives…………………………………………………………………………………………………………....3 Contaminants……………………………………………………………………………………………………………. 3 Hygiene………………..………………………………………………………………………………….......................4 Packaging and labelling……………………..…………………………………………………………………………. 4 Sampling and methods of test……………………………………………………………………………………….... 4 FOREWORD This draft proposal has been prepared by MBS/TC 11, the Technical Committee on Beverages to provide requirements for fortified wine. In preparing this draft Malawi standard reference was made to the following standards: East African Standard, EAS 139:2013, Fortified wine – Specification. Indian Standard, IS 14398:2005,
    [Show full text]
  • Vermouth Winemaking by Werner Roesener
    Vermouth Winemaking by Werner Roesener The Vermouth wines described here are classified as sweet aperitif wines and are similar to the commercial products of sweet Cinzano or Martini. They are served chilled at 7 to 10 degrees Celsius as appetite stimulant before meals. They contain 17 to 19 percent alcohol and 7 to 9 percent sugar. Their particular flavour is derived from herbs. As an overview, the production involves making a suitable fortified base wine and then infusing herbs into it. To make a fortified base wine, the amateur winemaker has several options: 1. Adding alcohol to an existing table wine of typically 12 percent alcohol content This requires mixing 16.8 L of wine with 3.2 L of 40% alcohol or Vodka and 1.6 kg sugar to make a 20L batch. White table wine worksbest. Red wine can also be used, but very tannic wine should be avoided, becauseit may take several years of ageing to become drinkable. 2. Making a wine from start specifically for this purpose from grape juice or concentrate: The starting gravity should be adjusted with sugar or concentrate to 1100. A yeast with high alcohol tolerance must be used, i.e. Lalvin EC-1118 or sherry yeast. When fermentation is nearly complete as evident by reduced activity, adding small amounts of sugar (one cup per 20L batch) every few days will keep the fermentation going until activity stops, the wine will then contain about 16 to 18 percent alcohol. 3. Freeze concentrating table wine: A table wine containing about 12% alcohol is placed in a semi- soft container into a freezer and left to freeze solid for 48 hours.
    [Show full text]
  • Chardonnay Educator Guide
    CHARDONNAY EDUCATOR GUIDE AUSTRALIAN WINE DISCOVERED PREPARING FOR YOUR CLASS THE MATERIALS VIDEOS As an educator, you have access to a suite of teaching resources and handouts, You will find complementary video including this educator guide: files for each program in the Wine Australia Assets Gallery. EDUCATOR GUIDE We recommend downloading these This guide gives you detailed topic videos to your computer before your information, as well as tips on how to best event. Look for the video icon for facilitate your class and tasting. It’s a guide recommended viewing times. only – you can tailor what you teach to Loop videos suit your audience and time allocation. These videos are designed to be To give you more flexibility, the following played in the background as you optional sections are flagged throughout welcome people into your class, this document: during a break, or during an event. There is no speaking, just background ADVANCED music. Music can be played aloud, NOTES or turned to mute. Loop videos should Optional teaching sections covering be played in ‘loop’ or ‘repeat’ mode, more complex material. which means they play continuously until you press stop. This is typically an easily-adjustable setting in your chosen media player. COMPLEMENTARY READING Feature videos These videos provide topical insights Optional stories that add from Australian winemakers, experts background and colour to the topic. and other. Feature videos should be played while your class is seated, with the sound turned on and SUGGESTED clearly audible. DISCUSSION POINTS To encourage interaction, we’ve included some optional discussion points you may like to raise with your class.
    [Show full text]
  • A.G. Perino Vermouth Classico
    Introducing: A.G. Perino In celebration of our Italian Heritage, these vermouths are blended in honor the Perino Family's tradition of gathering to share great wine, great food, and great company. I have dedicated the brand to our grandfather, Anthony G. Peroni. We are committed to crafting high-quality vermouth that our discerning family would be proud to serve at their table. We are delighted to be able to share A.G. Perino Sweet and Dry Vermouth with you and your family. - Anthony G. Perino III OFFERINGS: Sweet Vermouth, Dry Vermouth SWEET VERMOUTH Sweet vermouth is a vermouth made from red wine with added essences of herbs, spices, and botanicals. TASTING NOTES Caramel in color, this vermouth leads with woodsy notes of balsam and clove and follow with warm flavors of walnut husk, vanilla, honey, and Ceylon cinnamon. Enjoy on the rocks with an orange peel garnish or mixed into a cocktail. RECIPES Cooking: Sweet vermouth can replace red wine in any recipe to add more flavor and depth to the dish. Chocolate sauce and jams are popular recipes using sweet vermouth Cocktails: Sweet vermouth can be sipped neat or on the rocks but is more commonly used in cocktails. Popular sweet vermouth cocktails include: Manhattan, Negroni, Rob Roy, Americano, and Vieux Carre. DRY VERMOUTH Dry vermouth is a vermouth made from white wine with added essences of herbs, spices, and botanicals. TASTING NOTES This vermouth leads with notes of citrus zest, followed by flavors of bay leaf, lemon grass, cucumber, lanolin, grapefruit pith, and white pepper. Enjoy on the rocks with a lemon twist or mixed into a cocktail.
    [Show full text]
  • View Our Hand Selected Wine List
    RED BOTTLES Cabernet Sauvignon 14 Hands (Washington State) Alexander Valley Vineyards (Sonoma) Bevel (Paso Robles) Foxglove (Paso Robles) Ferrari Carano (Alexander) Duckhorn Decoy (Napa) Whitehall Lane (Napa) Jordan (Alexander) Silver Oak (Alexander) Joseph Phelps (Napa) Cakebread (Napa) Merlot Velvet Devil (Washington State) Monkey Business (North Coast) Shafer (Napa) Duckhorn (Napa) Pinot Noir Au Bon Climat (Santa Barbara) Sean Minor (Carneros) Mark West (California) Talbott ”Logan” Sleepy Hollow Vineyards (Santa Lucia Highlands) Patz & Hall (Sonoma Coast) (Pictures may not represent current vintages) BLENDS Red Blend, Sean Minor (Napa) (Merlot, Petit Verdot, Zinfandel, Petite Sirah, Syrah, Malbec) Cinnabar, Mercury Rising (California) (Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot, Malbec) Abstract, Orin Swift Cellars (Napa) (Grenache, Petite Sirah, Syrah) Paraduxx, Duckhorn (Napa) (Zinfandel, Cabernet Sauvignon) The Prisoner, Prisoner Wine Co. (Napa) (Zinfandel, Cabernet Sauvignon, Syrah, Petite Syrah, Grenache) Papillon, Orin Swift (Napa) (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot) Zinfandel Il Cuore, (Mendocino County) 7 Deadly Zins, (Lodi) Turley, Juvenile (Napa) Syrah/Shiraz Qupe, (Central Coast) Shiraz, Woop Woop, (Australia) (Pictures may not represent current vintages) French Cotes du Rhone, Domaine Lafond “Roc-Epine” LA 50/50 (Minervois) (Old Vine Grenache, Carigan, Cinsault, Syrah) Chateau La Grace Dieux, Grand Cru (St. Emilion) Chateauneuf du Pape, Sixtine Italian Barbera D’Alba (Rocche
    [Show full text]
  • Moderna ARTIST’S PALETTE RED WINE
    Moderna ARTIST’S PALETTE RED WINE WINEMAKER NOTES Our Moderna Artist’s Palette Red Wine was grown in the Lodi area. The four varietals used in our blend are known for adding rich tannins and a lot of color. Behind its deep color, this wine displays powerful fruit in the nose, such as raspberry, wild strawberry, black currant and blueberry. After a few seconds, notes of white pepper, brown sugar and toasted oak linger. The attack opens with a sweet, round stage that is quickly overpowered by the wine’s bold tannic structure. The same fruit flavors and toasted oak appear in the middle, giving it a pleasant and balanced mouthfeel. This wine has a very long and elegant finish. VARIETALS 45% Zinfandel | 25% Petit Verdot | 25% Tannat | 5% Muscat of Alexandria APPELLATION RELEASED California January 2020 SERVE AGING Room temp 3 years About the Brand ALCOHOL Our Moderna brand pays 14% DRY SWEET tribute to the modern art FUN FACT of Cubism, and inside the Zinfandel has an official promotional organization, ZAP, with its own event in San bottle, to all that is modern Francisco, CA. Until Cabernet Sauvignon surpassed it, Zinfandel was the most and classic in 21st century widely planted red grape in California. winemaking. PAIRINGS Meat lasagna | Pork chops | Beef stew | Meatloaf | Cheddar | Swiss | Colby $24.50 Please enjoy responsibly. WineShop At Home, Napa, CA. BWN-CA-15384, WA Permit #402750. 12 SERVINGS 30M PREP 1H COOK TIME TRY WITH SWEET REDS Classic Lasagna INGREDIENTS DIRECTIONS 6 cups Italian Meat Sauce or Italian Tomato Sauce Prepare Italian Meat Sauce or Italian Tomato Sauce.
    [Show full text]
  • 2018 Petit Verdot Napa Valley
    2018 Petit Verdot Napa Valley Vintage Notes The 2018 vintage proved nearly ideal. Ample winter rains were followed by lots of spring and early summer sunshine. Bud break and flowering were slightly later than usual, but coincided with ideal weather conditions for healthy fruit set. Summer brought more balance in the form of sunshine and cooling marine influences at night. The mild summer was followed by an equally ideal fall; allowing fruit to ripen with ample flavor and complexity with moderate sugar levels. Vineyard Notes This wine is a blend from two distinctive vineyards; Juliana Vineyard in the northeast region of the Napa Valley, and York Creek Vineyard on Spring Mountain in northwestern Napa Valley. Tasting Notes On the nose this wine reveals hallmark characteristics of Petit Verdot; jasmine, white blossoms and blue fruit. The palate is graciously endowed with flavors of blueberry cobbler, espresso, chocolate and vanilla. The grippy tannin structure of Petit Verdot lends it as a powerful blending component in many Bordeaux style wines. Bottled on its own, Petit Verdot showcases those flashy blueberry, blackberry and baking spice characteristics and an unforgettably everlasting finish. About This Wine Petit Verdot is often only used as a blending component in Cabernet Sauvignon, as a small amount can dramatically impact the overall character of the wine. When possible, we bottle Petit Verdot as a stand-alone wine to highlight this varietal’s distinctive and impressive qualities. Varietal Composition 100% Petit Verdot Appellation Napa Valley | Oak Aging 18 months in 100% French oak, 50% new Alcohol 14.7% | pH 3.67 | TA 6.1 g/L | Residual Sugar 1.1 g/L | Production 388 cases WWW.GIRARDWINERY.COM.
    [Show full text]
  • Petit Verdot 2014
    PetitPetitPetit VerdotVerdotVerdot 2014 Blend: 78% Petit Verdot, 18% Cabernet Sauvignon, 3% Cabernet Franc, 1% Carmenere' ' Alcohol: 14.2% abv TA: 6.67 g/L pH: 3.59 Case Production: 633 cases Date Bottled: 5/11/16 Grape Source(s): Petit Verdot: Angiolina Vineyard, Yakima Valley AVA, WA Cabernet Sauvignon: Gilbert Vineyards, Horse Heaven Hills AVA, WA Cabernet Franc: Six Prong Vineyard, Horse Heaven Hills AVA, WA Carmenere:' ' Gilbert Vineyards, Wahluke Slope AVA, WA Aging: 17 months in oak barrels 72% New American, 28% Neutral American Winemaker Notes: Notorious for its late ripening, our 2014 Petit Verdot grapes benefited greatly from one of the hottest vintages on record. Despite the intense heat, the grapes ripened with characteristically high acidity. For perfect balance, we chose a small quantity of traditional Bordeaux varieties (Cabernet Sauvignon, Cabernet Franc, and Carmenere)' ' to round out the wine. Knowing it was dense and dark, we felt the flavor profile would match up nicely with American oak. While not aged in whiskey barrels, the cooper we chose for this wine is a famed Kentucky whiskey barrel producer that makes wine barrels on the side. Vanilla, caramel, and mocha are all elements that interplay nicely with the rich, concentrated fruit. Tasting Notes: Inky purple color with aromas and flavors of dark fruit, violets, and caramel with chewy tannins. Awards: Double Gold - 2018 Cascadia Wine Competition Gold - 2019 Great American International Wine Competition Gold - 2018 San Francisco Chronicle Wine Competition Gold - San Diego International Wine and Spirits Challenge 2018 (92 Points) Pairing Suggestions: - Bacon-wrapped, blue-cheese-stuffed dates - Chicken satay - Game birds - Caramelized onion and mushroom-topped steak - Lamb - Sage Cheddar Price: $25.00 Last updated: 12/10/2019.
    [Show full text]