Park Wine & Spirits BLOG
WELCOME to The Park Blog!
(Nov 7) We are busy preparing our wine recommendations for your Thanksgiving table and will announce that in next week’s Blog. Also, please be on the look out for the date for our annual Holiday Open House/Customer Appreciation event in December.
Come by this weekend for our tastings. We are featuring Founder’s Brewery and Secco Italian Bubbles Moscato.
CRAFT BEER TASTING TODAY!
FOUNDERS HARVEST ALE
This liquid dream pours a hazy golden straw color with a white, two-finger head. Your first sip rewards you with a super juicy hop presence bursting with fresh citrus, then finishes to introduce toasted malt undertones. Today 4-8PM.
- ABV: 7.6%
- IBUs: 70
WINE TASTING SATURDAY, NOVEMBER 8- 4:00pm -8:00pm
SECCO ITALIAN BUBBLES MOSCATO
Grower-driven, vintage-dated, pure and fresh, Secco Italian Bubbles truly defines “the dolce vita.” Growing up in Rome, Italy, Ginevra and Olivia Casa always had an infatuation for Prosecco. In 2010, after the change in laws pertaining to Prosecco production, Charles Smith and Casa sisters jumped on the opportunity to champion both the noble varietals and the growers of Chardonnay and created a new category of sparkling wine called Secco Italian Bubbles. White peach, lychee and jasmine in the aroma and on the palate. This wine is so flavorful, one glass is never enough!
- Angelini Pinot Grigio & Pinot Noir– $9.99 or 2 for $18
- Line 39 (all types) $10.99
- Lab (Portugal) Red Wine– 1.5L $9.99 or 750ml $6.99
- Rex Goliath (all types 1.5L) $8.99
- Cigar Box Cab and Malbec- $9.99
- Sean Minor Four Bears (all types)– $12.99
- Bota Box Wine 3L (all types)– $19.99
NEW TO STORE
- Keenan(Napa) Merlot
- Plungerhead (Napa) Cabernet Sauvignon
- Founder’s Brewery Harvest Ale
- New Holland Oatmeal Stout
- Jack Daniels WinterJack Tennessee Cider
Hope to see you soon!
(October 23) This week marked the end of our Driveway Project. Parking lines have been set and finally we have a NEW parking lot void of puddles! I won’t miss my broom at all!
Craft Beer Tasting- TONIGHT- FOUNDER’S BREAKFAST STOUT!
You’ve got to love coffee to truly appreciate this phenomenal brew. Brewed with an abundance of flaked oats, bitter and sweetened imported chocolates, Sumatra and Kona coffee. We’re actually not sure if this is some type of coffee cake or a beer. Either way you can drink this ale with a fork. Breakfast Stout has an intense fresh roasted coffee nose toped with a cinnamon colored frothy head that seems to never fade and makes you wish breakfast could last forever.
WINE TASTING- CARNIVOR CABERNET SAUVIGNON
From California, this cab is BIG and toasty oak with aromas of fresh dark berries on the nose. Ready to drink wine with bold layers finished with spices and black fruits. SALE: $10.99, Regular Price: $11.99
If you’re looking for a full-bodied red wine, Carnivor is ready for you. This wine is big and bold and ready to devour your palate, too, in the process, but in a good way. The addition of both syrah and merlot in this wine makes it a very attractive, yet very powerful wine to taste and drink. Great looking and highly attractive package combines with a highly attractive price, as well as quality in the bottle, makes this very recommendable indeed. Try this Carnivor with what it demands, which is medium-rare meat right off the grill, or a hearty roast.
(October 3) Today we are getting ready for our weekend tastings and both are continuations of last week’s focus- Pumpkin Beer and Red Wine.
Southern Tier Warlock is an Imperial Stout, full-bodied, brewed with pumpkins.
Pair this treat with spicy BBQ, roasted/smoked foods and carrot cake. $7.49
Plungerhead Dry Creek Valley Cabernet Sauvignon carries incredible dark color and rich fruit. Dark blackberry aromas, dried fig and black raspberry on the nose while the first sip starts with rich blackberry jam, dried blueberry, milk chocolate, deep toasted coconut, black walnut and finishing with cranberry, hints of vanilla from aging in American Oak barrels. 1800 cases produced. $19.99
Pair this fruit forward cab with rich comfort foods. Roasted short ribs topped with fried onion strings on top of mashed potatoes, stuffed pork loin with caramelized onions and blue cheese served with wild rice and toasted almonds or a fig and goat cheese pizza topped with fresh arugula and a balsamic drizzle.
- 1/3 cup warm water (not hot!)
- 1 tsp sugar, honey or agave will also work well
- 1 tsp active dry yeast
- 1 cup all purpose flour
- 1 tsp kosher salt
- 1 tbsp olive oil, plus more for brushing onto crust
- 1 medium onion, sliced
- ¼ cup water
- 1 tbsp olive oil
- ½ tsp kosher salt
- 1 cup fresh figs, sliced into sixths
- 1/2 cup fresh arugula
- 3 oz goat cheese
- Freshly ground black pepper
- Corn meal
BALSAMIC REDUCTION INGREDIENTS
- 1/2 cup good quality balsamic vinegar
- 1 tbsp maple syrup
YOU WILL ALSO NEED
- Mixing bowls, rolling pin, cutting board (lightweight, flexible plastic is best), pastry brush, saute pan, small sauce pan, pizza stone or sheet tray (pizza stone recommended)
Servings: 1 pizza
- To make dough: Combine water, sugar and yeast in a small bowl. Let sit until frothy, about 10 minutes. This will activate the yeast– it should look foamy. If it doesn’t, your yeast may be expired… go get some fresh yeast!
- In a large bowl, combine flour and kosher salt. Add the yeast mixture along with the olive oil and mix until thoroughly combined.
- Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball.
- Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ – 2 hours, or until it has doubled in size.
- Meanwhile, make the balsamic reduction and caramelized onions. To make the balsamic reduction, add the balsamic vinegar and maple syrup to a small saucepan and cook on medium-low heat until the liquid has reduced to ¼ its original volume, roughly 15 – 20 minutes. Check and stir regularly to make sure it doesn’t burn.
- When finished, the reduction will be very dark in color, similar to chocolate syrup.
- To make caramelized onions, place sliced onions in a dry pan over medium-high heat and cover with a lid.
- Check and stir regularly, until a good amount of color has developed, about 5-7 minutes. Deglaze your pan using the ¼ cup of water, stir the onions well and be sure to scrape up the brown bits that have collected on the bottom of the pan. Once the water has cooked off, add 1 tbsp olive oil and salt and continue to cook the onions about another 5 minutes. When finished, the onions should have a nice deep dark brown color and a sweet smell.
- Once the dough has doubled in size, you are ready to assemble and bake the pizza. Preheat oven to 450 degrees and place a pizza stone or sheet pan into the oven to allow it to come to temperature as well. (A pizza stone is recommended; they are a great investment if you’re planning to make a lot of pizza, because they help the crust bake evenly and crisply).
- Punch down the dough ball down flat and place on a floured surface. To roll out, start in the middle and roll towards the edges, giving a quarter turn with each back-and-forth motion. Add more flour as needed to prevent sticking. Roll out to roughly 13” across.
- Poke several small holes with a fork in the bottom of the crust.
- Sprinkle a good amount of corn meal onto a lightweight cutting board before transferring your rolled dough to the new surface for topping assembly. Brush the crust with olive oil.
- To slice figs, first remove stems, then cut in half. Cut each half into thirds. Then sprinkle the caramelized onions, sliced figs, and goat cheese across the top of the pizza. Be sure to sprinkle the toppings evenly.
- Carefully transfer the assembled pizza to your preheated pizza stone or sheet pan. Bake for 10-12 minutes or desired doneness.
(Sept 24) The official Fall season began this week and we have turned our focus on red wine. This month we attended various industry tastings to sip and savor wine from Old World and New World vineyards. As we bring in new products, please keep a look out for our in-store tastings on our Facebook page and in future e-newsletters.
As mentioned, Washington state wineries such as Charles Smith (including the higher end K Vintners) and Milbrandt are two outstanding wineries rated well by Robert Parker and are currently available at The Park. Washington is an emerging region!
Craft Beer Tasting This Week
Southern Tier PUMPKING Ale
As Pumpkin beers goes it doesn’t get any better than this gem from Southern Tier Brewing Company based out of New York state. This imperial pumpkin is deep copper in color, ripe with a nose of pumpkin, pie spices, buttery crust, vanilla and roasted pecans. Flavors of vanilla, clove, allspice, cinnamon, nutmeg and pie crust.
ABV: 8.6% 22oz. $7.49
Friday, September 26 4:00pm -8:00pm
NEW TO STORE THIS WEEK!
The Park received a very limited amount of Maine Brewing Company Lunch, which is the one of the brewery’s best IPA. Lunch is their “East Coast” version of a West Coast-style IPA. Intense hop flavors and aromas of tropical and citrus fruits and pine dominate. A subtle malt sweetness brings the beer into balance. While supplies last… $6.99
MIlbrandt Estate Cabernet Sauvignon
This 2011 Cab is luscious. Milbrandt’s estate bottling of Cabernet Sauvignon is dense, full-bodied and complex. Aromas of black cherry, cassis and a hint of anise give way to velvety tannins and a generous, fruit-driven finish.
Robert Parker 90 points. 750ml $22.99
Back in our brand new humidor for the Fall season are San Cristobal cigars. San Cristobal Revelation cigars come by way of the My Father Cigars factory in Estelí, Nicaragua. The Ecuadorian Sumatra wrappers are the same exquisite leaves used on the Ashton Virgin Sun Grown cigars except they are mid-priming leaves with a lighter, milk chocolate hue that cap an exuberant blend of perfectly-aged Nicaraguan tobaccos. These medium-full-bodied cigars offer rich, earthy flavors laced with notes of leather, cedar, nuts and spice. The Park carries Revelation ($8.45) and Mystic ($7.50).
Try our recipe for Apple Cider Sangria!
Mix all together. Chill wine for a minimum of an hour. Serve. Will yield 4-6 8oz glasses. Prep time: 15 minutes
(Sept 10) The calendar says “September” so it is that time of the year, folks– Pumpkin Beer! Southern Tier Pumpkin, Curious Traveler Jacko, Dogfish Head Pumking and Harpoon UFO Pumpkin are just some of the beers that The Park is now carrying. Also, new to the store includes Goose Island Oktoberfest, Two Roads Roadsmary’s Baby Pumpkin and Red Hook Pumpkin Stout.
Here are a few of the Bourbons at The Park:
- Buffalo Trace $31.99
- 1792 Ridgemont Reserve $32.99
- Eagle Rare 10 year Reserve $36.99
- Blanton’s Single Barrel $49.99
- Col EH Taylor Small Batch $47.99
- Angel’s Envy $48.99
Come to The Park for a taste of Maine. Maine Beer Company Mean Old Tom, a stout aged on natural vanilla beans. ABV: 6.5% Friday 4:00pm – 8:00 pm
Learn about Palagetto wine from the San Gimignano region Friday. Our line-up includes a Vernaccia that is well balanced, soft and has floral aromas and a lingering honey finish; a Chianti made with 100% estate Sangiovese grapes and an unbaked Chianti made from estate-grown grapes (90% Sangiovese, 5% Merlot, 5% Colorino.) Friday, 4:00pm – 8:00pm
New to Store- Crop Organic Vodka. Starting with the purely finest ingredients available, Crop Harvest Earth Vodkas are USDA certified organic, artisanal vodkas produced from grain grown on America’s plains. Crop organic grain is harvested from fertile, healthy soil free of artificial fertilizers, pesticides and chemicals, and Crop Vodkas are distilled so efficiently that no carbon treatment or charcoal filtering is required.
Crop Organic Cucumber Vodka captures the essence of freshly sliced cucumbers while Crop Organic Meyer Lemon Vodka strikes a delicate balance between the sweet and tart flavors of this unique fruit.
- 2 oz. Crop Organic Vodka
- 1 1/2 oz. Rum Chata
- cinnamon/ cinnamon stick(for garnish)
- sugar (for the rim)
- Rim chilled martini glasses with sugar.
- Shake first two ingredients with ice; strain into prepared glass.
- Sprinkle with cinnamon to garnish or place cinnamon stick in drink to garnish.
Wines to try this Month!
Tenuta Frescobaldi Di Castiglioni 750ml $23.99
This wine boasts a splendid purple-red with violet highlights. On the nose- intense, bright red strawberries followed by notes of anise and cinnamon, plus hints of cocoa powder. Nice tannins and the finish is long and fruit-laden.
Clos La Coutale 2012 Red Wine $17.99
Imported by Kermit Lynch, this wine is 80% Malbec combined with the roundness of 20% Merlot. Aged in Oak Barrels, it has a nice balance between fruit and tannins. A must try French Malbec!
Line 39 All Types/750ml $10.99
Line 39 wines are versatile and sophisticated, providing a wonderful complement to a variety of foods. Line 39 wine offers bright, crisp refreshing whites and smooth, subtle reds of consistent flavor and quality. Line 39 wines include Sauvignon Blanc,Chardonnay, Merlot, Cabernet Sauvignon, and Pinot Noir.
This limited release from Apothic Wine blends fruit flavors of dark blueberry and blackberry with opulent notes of chocolate and dark coffee. 750ml