First, the mass market 2009 Bordeaux is arriving on retail shelves. These aren’t the big, bold pricey Bordeaux of legend – but immediately accessible, enjoyable red blends that offer interesting variety.
Even better news is that these juices begin at around $9.99 and go up.
I recently tried Bergerac 2009 Bordeaux ($9.99, Habersham Beverage) and found it nice and juicy, a pretty garnet color and imminently enjoyable with everything from chili to braised beef.
On the other hand, 2007 marked a remarkable year for Napa Valley Cabernet Sauvignon vineyards.
These wines, typically from small producers (500–ish cases a year), carry price tags from $50–$80. Consider producers like Seavey, Shafer and O’Shaughnessy.
These special event wines, which will cellar for another 15 years or more, are drinking beautifully right now.
Savannah has a long history with Madeira. Earlier this year, I wrote about The Rare Wine Co. release of Savannah Verdelho Madeira. Just in time for the holidays, the company has released a gift box set – a half bottle each of New York Malmsey, Boston Bual, Charleston Sercial and Savannah Verdelho. The set includes an illustrated booklet on the history of Madeira, a fortified wine. Even after opening, the fortified juice has a virtually infinite shelf life. About $114 at both Habersham Beverage stores and Johnnie Ganem’s Package Shop.
The centuries-old practice of mulling wine has met with mixed results, but generally, this seasonal favorite has become as fool–proof as twisting off a screw cap.
My Christmas gift to you is this individualized recipe that can be sized up or down to accommodate one cup or more.
Ingredients (one serving):
4 oz. red wine
1 oz. port
1 oz. water
1 tsp. sugar
1 tsp. lemon juice
1 pinch freshly ground nutmeg
1 pinch freshly ground cinnamon
Heat all the ingredients in a small saucepan on the stove – but not to boiling. Pour ingredients through a strainer into a 6 oz. or larger cup – and enjoy!
Dont know how others say good food. If u want am club frozen food warmed…
How is the process of beer making called?
Scott is a pro. Great drinks, great space, looking forward to the food.
Okay. Nice review. Seems like a winner..however, what makes this place stand out so much?…