Saturday, July 4, 2015

4th of July store hours

OPEN TODAY Saturday July 4th from 9am-4pm

Normal hours the rest of the week 
9am-7pm Monday through Friday
Closed on Sundays

We have lots of Cold Beer!
Lots of FRESH Beer

Stone IPA, Ruin Ten, and Pale Ale 2.0 are all bottled late June
Oskar Blues Pinner IPA, Mama's Little Yella Pils both bottles late June

that is just a few!

Also, there is a shuttle in our Parking lot to take you to Fair St. Louis!
at our Forsyth location!

Stone RuinTen IPA

Stone RuinTen IPA...$7.49 / 22oz
IBUs 110 ABV 10.8% 
We first released this decidedly indelicate beer in 2012, as Stone Ruination Tenth Anniversary IPA, to celebrate the 10th anniversary of our belovedly bitter Stone Ruination IPA. Stone RuinTen IPA uses the same recklessly hoppy recipe as the 2012 release; only the name has changed, as we plan to unleash this belligerently delicious hop monster upon the public annually from now on. We packed a whopping five pounds of hops into each barrel, and cranked up the ABV to stand up to the hop onslaught. The results are glorious, and we know you'll rejoice in tasting this audacious gem of hoppy splendor once again. You're welcome.
We brewed this beer using the same ingredients as in our classic Stone Ruination IPA, but bumped up the malt to achieve its elevated 10.8% abv. And of course we jacked up the hops as well–not just in the boil, but we doubled the dry-hop amount, using a 50/50 blend of Centennial and Citra. The combination is, dare I say, magic.

Friday, July 3, 2015

Sheep Dip new ISLAY!

Their new ISLAY Blend

Sheep Dip Islay Blended Single Malt Scotch Whiskey....$52.99

An old West Country term, British farmers have long referred to whisky as Sheep Dip – an insecticide used to delouse sheep prior to sheering. There was a time when farmers distilled their own ‘home made’ whisky and in order to avoid paying taxes to the revenue man, they’d hide it in barrels marked Sheep Dip’.

Sheep Dip’s Islay Blended Malt Whisky is a unique blend of several single Islay malt whiskies, all of them distilled and matured on the southernmost Hebridean Island of Islay, one of Scotland’s oldest centers of distilling.

Additional Information
Its typical smoky character is derived from drying the barley over a traditional peat, prior to distilling. You will notice the distinctive presence of iodine, seaweed and salt which comes from its long maturation in oak barrels next to the Atlantic ocean. When drinking, add a small splash of spring water to open up all this whisky has to offer.

Scored 96 points!
Ultimate Spirits Challenge 2015
Date: Sunday, March 1, 2015
"Roasted peaches and tomato aromas mingle with notes of campfire smoke on the expressive nose. Flavors in the mouth are thoroughly smoky with sweet undertones of sugared grains, creating a pleasant balance that is long lasting."
Grade: Chairman's Trophy
Extraordinary, Ultimate Recommendation

Highland Queen Scotch is here!

Highland Queen Blended Scotch Whisky...$14.99
Aspect: Honey amber
Aroma: This is a sweet and clean blend with hints of honey, apples and toffee.
Flavour: The taste is light bodied and sweet with the honey and apples initially detectable on the nose picked up on tasting. There is also a liquorice taste present at the back of the palate, which remains into the finish, which is short.

Highland Queen 8 Years Old Blended Scotch Whisky...$27.99
Aspect: A lovely rich dark gold
Aroma: On the nose the whisky is sweet, with hints of dark chocolate, barley and butterscotch
FlavourL Rich and spicy, the mouthfeel is very smooth, with notes of nuts and dried fruit. The finish is sweet and lingering

Highland Queen 12 Years Old Blend Scotch Whisky...$48.99
“The nose is full and rich with icing sugar, tinned pineapple, spice and black pepper."
"On the palate it is full bodied with a good mouth feel. There are notes of spice, hazelnuts and malt."
"The finish is medium in length, fruit and nut milk chocolate and ginger. A contemplative dram, rounded and sophisticated”
Gavin Smith

Black Bull 21 Year Old

Black Bull 21 Year Old Blended Scotch Whisky....$129.99
Put the sizzle back into your life with our 21 year old. Like a 21 year old, this whisky is full of zest, energy and has a lusting for the good times. We’ve gone for a blend of mainly Highland malts with a touch of Speyside and Islay to add something a bit extra, at a huge 55% malt to grain ratio and bottled at 50% abv.
This one is for all you spice lovers out there.

The Glenrothes Sherry Cask Reserve

The Glenrothes Sherry Cask Reserve....$48.99There are many factors we consider in determining an expression worthy of bottling and sharing with you. Of course, we've always been proud of the fact that we have our sherry casks made to specification in Jerez, southern Spain even though it costs around five times as much as American ex-bourbon equivalents. Now, we can offer you the chance to sample, without distraction, the unique dried fruit and resinous character that underpins the sherry top notes for which these casks are famed.

Appearance: Burnished gold
Bouquet: Orange peel, fruit cake, vanilla, ginger bread, black cherries and pear drops
Palate: Spicy, ginger, oaky notes, crème brulee
Finish: Lingering spiciness with orange peel notes

With a delicious creamy texture that explodes on the palate, this burnished gold single malt delivers soft, spicy and fruity flavours - ginger, orange peel and sherry oak in perfect harmony. Sheer indulgence.

Beer Tasting this Week!

We have lots of FRESH Oskar Blues beers to taste tonight.
Canned 6/25 and 6/29 - very fresh!

This Weekend's Tastings!
Friday, July 3 from 4-6pm

The Wine and Cheese Place - Forsyth
7435 Forsyth Blvd, Clayton MO 63105

We have Jennifer from Oskar Blues pouring a bunch of CANNED beer!

Perfect for the 4th of July Weekend!

  • Oskar Blues Dales Pale
  • Oskar Blues Mama's Little Yella Pils
  • Oskar Blues G'Knight Imperial Red IPA
  • Oskar Blues Pinner Throwback IPA
  • Oskar Blues Gubna Imperial IPA
  • Oskar Blues Old Chub
Plus B. Stiff & Sons Old Fashioned Root Beer

Plus, the Classic Beer of the Week!
We are featuring a "Classic" beer in our Friday night tasting when we can. So many people may have never had these beers because they are not the "new" or "hot" craft beer anymore.  Saison Dupont is a true classic.  This one seems to be the original Saison.
Saison Dupont
Rated 99/100 RateBeer
The Saison Dupont is a top fermentation beer with refermentation in the bottle.
Since 1844, this beer has been brewed in our farm-brewery, during the winter time.
Then this beer became a second refermentation in the barrel.
During the next summer, this very thirst-quenching beer was served to the “saisoniers” which were working on the fields.
Surely therefore, our Saison Dupont is considered as “the classic” among the Belgian season beers!
Coppery blond, the finest aromas and a strong bitterness transform this beer into a thirst-quenchener with no equal, just the way it was created.
Our selection of yeasts is the perfect base for these typical aromas and ditto taste.
A real refermentation in the bottle, which will continue for a long time in your cellar, result into this complex and particular aromatic beer.


BEER - New Ballas location

July 3rd from 4-6pm

The Wine and Cheese Place - NEW BALLAS
457 N. New Ballas, Creve Coeur MO 314.989.0020

We have Jeff from Schmaltz Brewing Company

  • Schmaltz Bock Bock Imperial American Bock Lager aged in Bourbon Barrels
  • Wishbone Session Double IPA
  • Slinghsot Loger
  • Messiah Nut Brown Ale
  • Genesis Dry Hopped Session Ale

Valt Single Malt Scottish VODKA

Valt Hand Crafted Small Batch Vodka....$38.99
Two Scotsmen were in a bar......

It was a rare moment of inspiration, or genius, or madness or most likely all three. Amidst the dark confines of a Manhattan bar, two Scotsmen concocted the preposterous concept of a vodka so refined, so cool and so pure that it could only be created one way.

First, it needed the unique skills of Scottish distillers. Then there was the insistence on using only Scottish malted barley and Scottish mountain water. Finally, no suitable method of distillation actually existed – an entirely new procedure had to be invented, and a decidedly un-traditional, quintuple micro-distillation technique had to be evolved,

Just for us.

In its individuality and character, Valt is the purest tribute to the Scottish pathfinders of generations past, undeniably part of our heritage and without doubt a spirit of the new age.

Jefferson / TWCP Barrels - 3 different ones!!!

3 more barrels of Jefferson have arrived.
We tasted barrels and picked our favorites!

  • Jefferson's Reserve Barrel
  • Jefferson's Kentucky Straight Bourbon Whiskey
  • Jefferson's Ocean Aged at Sea Voyage #5  (this is our 3rd barrel of the Ocean series)
In stock now at Forsyth and New Ballas
(will hit the other stores on Monday)

Jefferson Reserve / TWCP Kentucky Straight Bourbon Whiskey...$45.99
ABV: 45.1%
Batch # J-1136
Bottles produced: 216
Jefferson's Reserve: The first bourbon released by Jefferson's, the Reserve is a complex, yet balanced combination of 3 different bourbons, including whiskey aged up to 20 years in American Oak. The result is a medium-weight bourbon with a dry, robust palate that fills with the mouth with flavors of roasted corn, caramel, toffee and oak. 

Jefferson / TWCP Ocean Bourbon Voyage No.5....$69.99
ABV: 45%

Bottles produced: 216
Jefferson’s Ocean: Aged at Sea -Inspired by the original Jefferson’s Ocean, which was new-filled bourbon barrels, the Jefferson’s Ocean: Aged at Sea takes older bourbon barrels and brings it around the world. Stopping in 5 different continents and crossing the equator 4 times, this bourbon truly is a world beater. What began as a fun experiment has resulted in a more scientific approach to the maturation process of bourbon. When whiskey was first distilled in Kentucky, it received intentional extra age from travelling on rivers and seas en route to market. This was not just due to lengthy trips but also the movement of the ship which forced the liquid in whiskey barrels to be in constant motion coming in contact wit the wood more often. At Jefferson's we wanted to tip our hat to this tradition by aging bourbon at sea. We put fully matured Kentucky Bourbon on a ship and set it on its way to crossing the equator 4 times, stopping at 5 continents and over 30 different ports. This process has added a salty, caramel elements that round out the bourbon's profile to create an American treasure that has been cultured as traveled by the globe. Jefferson's

Jefferson's / TWCP Kentucky Straight Bourbon Whiskey...$28.99
ABV: 41.15%
Batch #C379
Bottles produced:  288
Jefferson's Bourbon: Similar to the Reserve, Jefferson's is a marriage of a number of bourbons of different recipes and ages. Profiling younger than the Reserve, at 8-12 years of aging, Jefferson's still brings in large bourbon flavors to this relatively inexpensive offering . The flavors of vanilla, caramel and assorted fruits assure an incredibly smooth taste and finish.

Yellow Spot finally arrives!

Back in stock
Mitchells Yellow Spot 12 Year Old Whiskey...$94.99
"Yellow Spot Whiskey was last seen in Ireland in the mid to late 1960s. Created and sold by Mitchell and Son Wine and Spirit Merchants, Yellow Spot was always a 12 year old whiskey which was slightly sweet due to the inclusion of some single pot still spirit which was matured in Spanish Malaga wine casks. Inspired by the original, Yellow Spot is the rare taste of bonder's style Pot Still Irish Whiskey. Maturation in Bourbon Barrels, Sherry Butts and Malaga casks creates a superbly complex whiskey with fresh and sweet top notes."

Whiskey Advocates Irish Whiskey of the Year in 2012

Macallan Rare Cask - limited!

In stock now at the lowest price in the country!

Macallan Rare Cask Single Malt Scotch...$229.95 / 750ml
Hand crafted using an exceptionally high proportion of first fill sherry oak casks.  Handpicked by our Whisky Maker.  From less than 1% of the casks maturing at The Macallan Distillery.

5 Liter Mini Kegs

Convenient 5 liter Mini Kegs

We have 9 different ones to choose from at Forsyth now

Hofbrau just came in today!
Perfect for the 4th of July Weekend

Lagunitas Little Sumpin Extra!

Lagunitas Little Sumpin Extra!....$9.99 / 6pk
The big sister of Little Sumpin Sumpin
Rated 99/100 RateBeer

Lots of wheat for a curious malt complexity and leaving it light in color, but huge in flavor and satisfaction.
ABV: 8.5%
Net contents: Ounces and ounces of Malt, Hops, Yeast and water.

Lagunitas Czech Style Pils

First time in STL!

Lagunitas Czech Style Pils...$8.49 /6pk

Lager like you like it
Our only Lager, brewed with loads of imported Saaz hops and a bottom-fermenting yeast strain that leaves it Light and Crisp and Easy to Slam, yet full of real flavor and all the things you yearn for.

Thursday, July 2, 2015

Eagle Rare / TWCP Single Barrel

Our next Single Barrel has arrived.  
In stock now at all 4 locations.

We tasted through barrel samples and this barrel, we felt, was superior to the rest!

Check out all of our personally selected barrels - click the order button

Eagle Rare / TWCP Single Barrel Bourbon Volume III....$29.99 / 750 ml
Eagle Rare Single Barrel Bourbon Whiskey is masterfully crafted and carefully aged for no less than ten years.   The rareness of this great breed of bourbon is evident in its complex aroma, as well as the smooth and lingering taste. Each bottle of Eagle Rare offers consistent flavors, but with a seemingly individual personality from each unique barrel. Eagle Rare is a bourbon that lives up to its name with its lofty, distinctive taste experience. 

Founders Double Trouble

Fresh bottled June 15!

Double Trouble is back....

Founders Double Trouble Imperial IPA....$10.99 / 4pk

"An imperial IPA that was brewed to turn your world upside down. Hops have got you coming and going. Pungent aromatics up front paired with a malt balanced backbone and a smooth bitter finish." -- Founders
9.4% ABV
86 IBU’S

Rated 99/100 on

Whiskey and Beer in one 4 pack!

Check out this awesome Collab!

Limited - only 144 - 4pks made!

STilL 630 Collab Alpha Brewing....$31.99 / 4pk 12oz bottles

  • 1 bottle of Alpha I.S.B.A WHISKEY
  • 3 bottles of Alpha BA Imperial Smoked Black Ale (Barrel Aged in RallyPoint Rye Barrels)

STilL 630 I.S.B.A Whiskey...12oz bottle
*80 Proof
*Double pot-distilled
*Tasting Notes: hints of malty fudge and chocolate with more than a wisp of smoke

"This complex whiskey is well deserving of it’s position as first in our line of Brewery Collaborations, for this is a truly unique spirit.

For this bold project we partnered with local Alpha Brewing Company here in St. Louis. They make an Imperial Smoked Black Ale (ISBA) that is delicious, provided that you love big flavorful beers… and who doesn’t?!

Under the watchful eye of Alpha’s brewers and with the help of more than a few of their beers, we brewed this ISBA beer at our distillery and then double distilled it into a whiskey, which we’ve been aging in a new, charred American Oak barrel. The whiskey was very interesting right off the still, but in the oak barrel the smoke re-emerged along with a delicious malty-fudge taste to make it unlike anything we’ve yet produced.

We’re releasing this collaboration as a 4-Pack of 12oz bottles. So you’ll get (1) bottle of the whiskey and (3) bottles of the beer (which was aged in our used RallyPoint barrels!).
And, frankly, because this business is awesome and I’m in charge, we decided that since both Alpha and StilL 630 have furry mascots, we’d feature them on our label!

STilL 630 Collab with TWCP Maple Sunset Volume II

The rough life of a barrel.....

  • We took a fresh dumped Four Roses Bourbon Barrel
  • We filled that barrel with organic maple syrup for over 2 months (Sweet Sophie Bourbon Barrel Aged Maple Syrup)
  • STilL 630 then filled that same barrel with Missouri Rye Whiskey for over 6 months
  • This barrel will then head to Cory at Side Project Brewing and he will fill this barrel with one of his special beers to be release sometime in the distant future.
This is what you get....
STilL 630 Rally Point Maple Sunset Collab with The Wine and Cheese Place
We only have 108 bottles!
Only available retail at The Wine and Cheese Place!
We are so lucky here in St. Louis to have these great local business collaborating with us on these exciting projects.  A big thank you to David Weglarz, owner and master distiller at STilL 630 for taking on this project.   Plus, thank you to Cory King of Side Project Brewing also collaborating on this idea.

Maple Sunset Volume 1 their Rye/Maple Syrup Barrel Collab with us....
Rally Point Maple Sunset received a GOLD Medal at the American Craft Spirits Association!

Rare Whiskey release!
In stock now at Forsyth now, will hit the other stores later today

Official release of a Limited Edition "Collaboration Spirit" 
Only 108 bottles available

STilL 630 Rally Point Maple Sunset Volume II...$44.99
 Collab with The Wine and Cheese Place
"The taste is fantastic, great RallyPoint rye taste, with subtle undernotes of bourbon and the sweet, lingering finish of maple syrup."  - David Weglarz, owner and master distiller at STilL 630 

This limited edition Whiskey will only be available at STilL 630 and The Wine and Cheese Place.

Wednesday, July 1, 2015

St. Louis Craft Beer Week - Beer Vs. Wine Food Pairing

The Wine and Cheese Place is proud to 
participate in St. Louis Craft Beer Week!

Wine vs. Beer!
Aaron Zwicker with the wine
Karen King with the beer

We are proud to have beer expert, Karen King, of Side Project Brewing to take you through the beers.   Karen will be showcasing some beers from a few breweries that she might know a bit about - Goose Island, Deschutes, Perennial and Side Project.

We have our wine manager at The Wine and Cheese Place Forsyth taking you through his selections of  wine for each course!

Thursday, July 30th starting at 7pm   - $40 / person
Reservations are limited and required 
(sorry, we also have about 20 on the waiting list)

  • Seating will be limited to 16 people
  • Each course will include an appetizer paired with both a beer and a wine.
  • Credit card required for reservations.
  • Your card will be charged upon confirmation of your seat.
  • No cancellations or refunds.  If it turns out that you cannot make it, let us know we will try to find someone else to take your seat.  If we find someone, we will give you a credit.
  • Sorry, there will not be any Side Project or Goose Island Gillian available for sale

Course #1
Orzo with Feta, tomatoes and basil
  • Beer: Perrenial Aria
  • Wine: Bouza de Carril Albarino

Course #2
Bresola with Fennel Arugula and Manchego Salad 
  • Beer: Goose Island Gillian
  • Wine: Bargemone Rose Cuvee Mariana

Course #3
Crostini with Serrrano Jamon, Blue Cheese and Quince Paste
  • Beer: Deschutes the Stoic
  • Wine: Mas Alta Artigas Priorat

Course #4
Grilled Pork with a sauce made with Sweet Sophie Bourbon Barrel Aged Maple Syrup
  • Beer: Side Project Derivation #1
  • Wine: The Prisoner

Course #5
Chocolate Chip Cookies made with Barrel Aged Vanilla Extract
  • Beer: Side Project Anabasis
  • Wine: Caymus Napa Cabernet Sauvignon

Seven Fathoms Rum

Featured in the June issue of Penthouse.  
We have the lowest price 
in the country....only $54.99
order online

In the Cayman Islands, the clear Caribbean water contains one of the world’s greatest sunken treasures: rum.

By Joshua M. Bernstein

Few things can drive a man to drink like a family vacation, especially a family vacation in paradise.
For nearly 15 years, my parents have spent a week each winter in the Cayman Islands, a trio of Caribbean isles situated south of Cuba. The largest is Grand Cayman, which is known for banking, beaches, and scuba diving. My folks love spelunking the sea’s depths to spot sharks, eels, and brightly hued fish. I never dug diving, which means my vacations were spent reading detective novels and sipping watery lagers. Maybe I’m a madman, but I started skipping the Caymans. I sought boozy adventure elsewhere. In Mexico’s dusty Valladolid, I swam in cenotes—subterranean swimming holes—then sipped Xtabentún, a honey liqueur flavored with anise seed. Morocco meant Stork lager and fried chickpeas in Casablanca, while I spent every waking hour in Vietnam imbibing low-alcohol bia hoi, aka “fresh beer.” Winter meant indulging my thirst for adventure.
Then my wife and I had Violet. Babies, babies. Blah, blah. I won’t bore you with parenthood minutiae, except to say that daughters are excellent excuses to drink. Most days I match my kid bottle for bottle. Drinking. Diapers. My day job. Which meant more drinking. I needed a vacation. “Bring Violet to the Caymans,” my mom said on the phone last spring. “We’ll be able to watch her so you can have a break.”
gettingindeep1Yes, please.
We secured Violet’s passport and in mid-December flew to Grand Cayman. When staying on the island, there are two distinct routes. If you favor nightlife and luxury resorts, head to highly developed Seven Mile Beach, on the island’s west end. Far more relaxed is the east end, which was our resort’s location. Here, the white-sand beach is raked at daybreak, the hot tub is stress-meltingly warm, and the seaside snorkeling is sublime. Just one thing could better the setting. “I need to make an alcohol run,” I told my mom, passing her my daughter.
I headed to the closest liquor store, five minutes away on foot. As a drinks journalist I love sampling indigenous alcohols, be it virility-spiking rice wine made with animal penises (thanks, China!) or Kazakhstan’s koumiss, a fermented horse’s milk that tastes like Dumpster-aged Champagne. The Cayman Islands lack such distinct national treasures. Local beers are essentially variations on light lager, so I stocked my cart with Caybrew. At the liquor wall, I faced rows of imported rums from Barbados, Cuba, and especially Jamaica. I reached for Appleton, then stopped.
What was this? Adorned with an old-timey diving illustration, Seven Fathoms was a Cayman-distilled rum, the first I’d seen. Doubly curious was that the rum was aged underwater. I bought a bottle and, back at the resort, promptly poured a jigger. It smelled sweet, like butterscotch laced with almonds, and tasted even better: a smooth ride across vanilla, citrus, and chocolate. It was time to dive deep into Seven Fathoms’s story.
I caught a ride into George Town, the Cayman Islands’ capital. After winding down Bronze Road, lined with low-slung houses and vividly painted vans, I reached the gunmetal-gray home of Cayman Spirits Company. The sweetly rotting scent of fermentation hung in the air, like a drunken god’s favored cologne.
I entered the bright tasting room and met the distillery’s founders, Nelson Dilbert and Walker Romanica. Dilbert was solidly built, with glasses and a laugh as fast as his hair was short, while Romanica wore a wide grin and a polo shirt, looking a bit like a Wall Streeter on holiday. Which is not too far from the truth. After growing up in the Caymans, Romanica, whose family owns a preeminent dive company, moved to New York City to work in finance. When the financial waters turned choppy, he returned home to team up with his childhood friend. Dilbert, whose father founded a large liquor-store chain, ran a local brewpub. The duo combined their strengths to create Cayman Spirits, which would be a decidedly different distillery. “If that looks like ice buckets glued together, it’s because it is,” Dilbert laughed, pointing out his company’s first still.
Since it was impossible for a fledgling distillery to battle rum behemoths on price, availability, or marketing, “we decided to compete against them in terms of quality and creating a new product,” Romanica says. “We really wanted to create something special.” They hit history books, discovering that bygone drinkers paid more for barrels of rum that had sailed across an ocean. Constant rocking and swaying helped spirits steadily interact with the wood, accelerating flavor extraction and aging. The phenomenon also occurred on land. Romanica notes that the Bacardi family credited its Cuban rum’s success to the warehouse’s location near train tracks. “Every hour the train would roll by and literally shake the barrels,” Romanica says. “We saw this theme repeated in a number of stories, and we wanted to come up with a way to agitate our barrels using what we had available to us naturally—the ocean.”
Literally. The recipe starts with desalinated seawater and imported sugarcane juice mixed with local cane juice. (The Caymans lack a large-scale sugarcane industry.) “I like to think of [our twist on the traditional recipe] as an infection,” Dilbert says. “It allows us to have our own terroir and flavors.” After cooking up a batch, the friends filled used bourbon barrels with rum and submerged the casks beneath the clear Caribbean. Early results were a learning experience. “These hoops will eventually disintegrate after about a year, and you will get a bunch of fish drunk,” Romanica says. In time, they perfected the process, attaching barrels to sand-embedded rebar so they float upward to 42 feet—seven fathoms. Exactly how remains a secret. “We have a way of protecting these barrels so that they’re not directly exposed to the salt water,” is all Romanica will allow.
gettingindeep4Since the first bottles of Seven Fathoms were released in 2008, the company has made a splash locally and internationally. That’s partly due to necessity, as the islands only have around 60,000 full-time residents. “Once you take over Cayman, that’s it,” Romanica says. “It’s the rest of the world that grows your company.” And Cayman Spirits keeps growing. The distillery has rolled out flavored Governor’s Reserve rums, Gun Bay Vodka, and liqueurs named after H. H. Hutchings, who let rumrunners during Prohibition stop in Cayman to resupply. I decide to follow suit. I acquire several more rums and amble toward the exit.
“Before you go,” Dilbert says, “you need to try Seven Fathoms through a Vaportini.” He pulls out a pint glass containing a tea candle, which he lights. He tops it with a hollow glass sphere, adds several splashes of rum, and passes me a glass straw. When the rum heats up, he explains, I need to inhale the fumes—all flavor and buzz, the booze instantly reaching my bloodstream. “Well, I am on vacation,” I say, grabbing the straw and taking a big hit of holiday fun.

From the June 2015 issue of Penthouse

Tuesday, June 30, 2015

2012 Leonetti scores big!

A Washington State Icon Scores Big in the Wine Advocate:
Leonetti has long been the yardstick by which Washington State Cabernet and Merlot has been measured and we are thrilled with the quality of the recently released 2012 Walla Walla Cabernet and Merlot.

2012 Leonetti Walla Walla Cabernet...$99.99
The 2012 Walla Walla Cabernet Sauvignon is similar to the Reserve, yet slightly more elegant and streamlined at present. Made from 89% Cabernet Sauvignon, 6% Merlot, 3% Cabernet Franc and 2% Petit Verdot that spent 22 month in new and once-used French oak, it exhibits terrific aromatics of leafy herbs, spring flowers, violets, lead pencil shavings and ample cassis and black raspberry-style fruit. Full-bodied, seamless and perfectly balanced, with a stacked mid-palate and building tannin, it’s another candidate for short-term cellaring and will have 2-3 decades of overall longevity.
Rated 96/100 The Wine Advocate

2012 Leonetti Walla Walla Merlot...$85.99
The 2012 Merlot, which was already in bottle at the time of this tasting, offers an elegant, yet sexy style, with gorgeous black raspberry and creme de cassis fruit, toast, dried spices and licorice, with hints of background tobacco and green herbs, all emerging from the glass. Medium to full-bodied, plump, pure and layered, with a fabulous texture and a big finish, it’s a beautiful wine to drink over the coming decade or more.
Rated 94/100 The Wine Advocate

Rock Hill Location Cheese Feature: Pantaleo

Rock Hill Location Cheese Feature:  
Pantaleo  - cut fresh to order as always.  Come in for a taste

Pantaleo Goat Milk Cheese
This unique goat’s milk cheese from Sardegna is a rare find, as there are few aged goat cheeses in Italy. Pantaleo is ivory in color with a pale rind. Made with milk from the Capra Sarda goat, the cheese is aged a minimum of 100 days and is full flavored and sweet with a clean, floral finish.

Ballwin Location Cheese Feature: Vincent

Ballwin Location Cheese Feature: Vincent.  Cut fresh to order, come ask for a taste

Vincent Aged Dutch Cheese
The Vincent is naturally matured for 26 weeks.  A rich, sweet tasting, fully ripened Dutch cheese, Vincent releases pleasant characteristic bursts of flavour with every bite.   It's incredibly versatile, making it great for gratin dishes.    Vincent has a very rich taste due to its unique starter culture