Little Rooster Liquors December Newsletter

Sierra Nevada Celebration Ale - Good for What Ails You in Cold Weather

The night before Thanksgiving -- 20° and eight inches of snow on the ground outside my window - I poured a mug of The Little Rooster's December beer of the month.
Given the weather, Sierra Nevada's Celebration Ale seemed an apt choice with its holiday label featuring a brightly lit snow-covered cabin.
This is not the style of beer you'd uncap after mowing the lawn in July. It's dense, robust and hoppy. Hops, of course, are what make a beer bitter and provide a welcome contrast to the sugars that launch all beers.

It also contains 6.8 percent alcohol, compared to the 5 percent of many familiar beers. For obvious reasons, it's best savored rather than slugged. Less a thirst-quencher than an accompaniment with dinner, this is an ale that can stand up to any holiday dish.

Enjoy it with a roaring fire and a roomful of friends. You also might want to check out other members of the Sierra Nevada family now and then. Years ago, you could only do this by stopping in at the casinos or restaurants around Lake Tahoe, but these days, in one of mankind's greatest advances, beers from just about everywhere end up just about everywhere else. Someone has to take on the task of sampling them all; it may as well be you.

Now, here's a winter recipe that will warm you up, no matter what's going on outside.

"Catch-as-Catch Can Curry"

I've been experimenting with different curries since college, when I had an Indian landlord who created incredible dishes most every night. Lately, I've gravitated toward Thai versions. Here's a basic theme that anyone can alter to suit their own tastes.

Brown chicken or lamb in a large skillet with a bit of peanut oil. If you use chicken, leave most of the skin on and dust it first with a mixture of flour, salt and pepper. You can also use skinless chicken breasts or any variation. Remember, imagination governs this recipe, not rules.

Next, parboil three medium potatoes, peeled and cut into quarters, and four or five carrots, halved lengthwise and cut into serving size pieces. The idea is to start cooking these vegetables and then finish them in the curry.

Next, in a large stockpot, brown a large onion cut into eighths in a little butter, along with three garlic cloves, chopped fine. Add a small can of curry paste available at any Chinese or Asian market, with about a cup of chicken broth. Cook this basic sauce for 10 minutes, then stir in a can of light coconut milk and a can of stewed or plum tomatoes, if desired. Once the sauce is heated through, add your chicken or other meat, and the potatoes and carrots. Cook covered over medium heat for about an hour, stirring occasionally. Let it sit off the heat for about 10 minutes prior to serving over rice. Serve with a chutney, Indian flatbread or a plain yogurt and chopped cucumber garnish.

A note about curry pastes: They come in many varieties and heat levels. Ask the grocer for advice, if you're not a fan of hot dishes.

Did you know?

The cold months need not mean an end to barbecuing, as long as you have a working fireplace. With a pair of tongs, leather gloves and a simple handheld "clamshell" style grill, the fireplace can be transformed into a wonderful, wood-fired cooking machine.

Use only hardwoods like maple or oak and let them burn down to coals. Then, take your steak, burgers, fish or whatever, and grill as usual. The results can be spectacular. Obviously, stay away from high-fat content cooking indoors.

-- Scott Brinckerhoff

Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, along with a recipe.


Camelot 1998 Merlot 2000 Chardonnay 2001 Pinot Noir Camelot wines are classically crafted from California's premium growing regions. Delicious alone or as an enhancement to your dinner selection, the Camelot family of wines delivers consistent quality. The merlot, a 1998 vintage, carries ripe aromas and flavors of blueberry, currant, and plum. As you sip, take note of the spice, earth, and cocoa notes. Pair this wine with savory roast beef, sauced pastas, or grilled tuna. The 2000 chardonnay has peach and citrus fruit flavors that are highlighted by toasty oak notes with hints of ripe golden apple. Roast chicken, grilled fish or creamy pastas would pair nicely with this selection. The pinot noir, a 2001 vintage, is elegant and complex with lush cherry, berry, chocolate, and spice palate. Perfect, with lamb, turkey, or grilled salmon. At only $7.99 a bottle it's a great buy. So bring home a bottle of each and enjoy a bit of Camelot this holiday season!		Holiday season is here and the family get-togethers are right around the corner. We, at the Little Rooster, are here to assist you with all of your party planning needs. In this newsletter you will find need- to-know information regarding our December wine tastings as well as a host of related tidbits. Our long awaited website is up and running! Through our website you will be able to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We will aim to educate and inform and hope that you will come back to visit us online often. Visit us at Littleroosterliquors.com and enjoy! The Guest of the Month is a highlight in our newsletters where we will feature knowledgeable people in the wine, beer and food industries to help educate us on their expertise. This month is no different as I introduce you to Mr. Gary Costa of Connecticut Distributors, Inc., a current supplier of many fine wines to the Little Rooster. In his article, Gary will talk to us about how to order wines when dining out and dispel some of the myths that surround the selection and enjoyment of wine at your favorite eatery! Gary has been in on Friday nights for wine tastings and is always helpful to all of my customers in their wine selection needs. In fact, Gary will be on hand Friday the 6th, as he tastes us on our wine(s) of the month. Prior to joining CDI, Gary has been involved in the restaurant business in a number of capacities including serving, bartending, and managing. Presently, in his spare time, Gary keeps bar at the Diva Restaurant in New Haven. I hope you enjoy his article as much as I did. A big thanks goes out to all who have written to me with comments and suggestions, especially the most recent kind words from Pat Lucco of Durham. Keep those thoughts and suggestions coming. Remember, you, the customer, drive what we do here. Remember to also e-mail us with questions, comments, special order requests, and for estimates on supplies for your next party or event. Remember, we'll deliver within our area on the day of your event for larger orders. Don't forget...Roosterwear makes a great stocking stuffer!
Fri. 12/6 4:30-7:30 pm Wine of the Month! - Camelot Wines: 1998 Merlot, 2000 Chardonnay, and 2001 Pinot Noir Fri. 12/13 4:30-7:30 pm - Firestick 2001 Chardonnay and 2001 Shiraz/Cabernet Fri. 12/20 Fri. 12/20 4:30 - 7:30 pm - 1999 Cline Syrah and 2001 Ferrari-Carano Fume Blanc Fri. 12/27 Holiday Break - See you next year!		Port, just a fine dessert wine? Port is a dessert wine or an after dinner wine. It consists of different styles and structures. This type of wine is fortified. Brandy is added to stop the fermentation, which results in a higher alcohol level and a sweeter wine. The alcohol level is around 18 or 20%, which is higher than most wines. Port can be made of any of 80 different grape varieties. The preferred grapes are, Tinta Barroca, Touriga Nacional, Touriga Francesca, Tinta Roriz, and Tinta Cao.All are grown in Portugal, which is where the name port derived from. (The city of Oporto or Porto) There are other countries that produce port such as, The United States, Australia and South Africa. There are different styles of port that are produced, starting with ruby ports, which are the least expensive. They are aged in bulk for 2 to 3 years, which forms a rich, fruity and sweet finish. They are deep red almost purple in color. Tawny ports are made in the same fashion, however they use lighter color grapes and they are also ripened in a shorter period of time. The taste is less sweet and the color is amber or reddish brown. The aged tawny ports are made in the traditional way of aging them in wood to the time of which they are labeled by year. (10, 20, 30, 40, etc.) These tawnys have a silky and less sweet taste than rubys, with a slightly nutty finish. The color comes from the length of time in the barrels. LBV (late bottle vintage) is from one particular vintage, which are bottled 4 to 6 years after aging. It is ready to be drunk immediately. Unlike vintage port, this port has good quality and taste without the high cost of a vintage port. Also ruby is color with deep rich flavors. Vintage port is one of the most sought after ports. This port is not declared or produced every year. It is made with the best grapes available from each port house and aged for two to three years in oak. This wine is bottled without filtration so it finishes its aging in the bottle, which can take at least 15 years and as much as 30. The flavors are intense, full and robust. The best thing to do is to buy one now and cellar it for at least 15 years. The cost at that point will be about 5 times your original price. Enjoy a glass of port during the holidays, as it is most enjoyable in the winter months. Try it with some chocolate for a delightful treat. Sample the different styles and find the best one for your palate. So, the next time you are contemplating an after dinner drink, try a port and enjoy it with a fine cigar, dessert or just anytime.
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Enjoying Your Dining Experience with Wine by Gary Costa Connecticut Distributors, Inc. Remember the last time that you went out to dinner with that special someone? The meal was fantastic and the Sommelier helped you to choose the prefect wine. What? You don't remember the part about the Sommel-who? Well, don't feel bad. I don't remember that part either. Whether you're dining at your favorite little restaurant or the new chain operation that just opened up in town, we're usually on our own when it comes to ordering wine at a restaurant, and that can be a little scary. Let's talk about a few things about choosing wine at a restaurant and maybe we can dispel that "scary" feeling and get back to enjoying your dining experience. More and more restaurants are offering a number of wines by the glass. This is great for the consumer because everyone gets to try something different at a relatively low cost. You are able to try a new wine without the expense of purchasing a whole bottle. However, here are a couple of things to keep in mind when ordering wine by the glass. Most restaurants pour servings of about 6 ounces. If they are using the proper stemware, you will get a glass that may look like it is half empty. The reason for this is so you can swirl the wine. Yes, it is OK to swirl your wine. Mixing oxygen into the wine just before you drink helps to bring out all the flavors that are available. If you want to try a new wine or perhaps a glass of wine from a producer that you've never tried before purchasing even a glass, talk to your server. Most will be happy to give you a little sip to sample before you order. Restaurants today, even the chains that have become very popular, are offering a selection of wines by the bottle. For the consumer, these are a better value than ordering wine by the glass. You typically get four glasses of wine from a bottle. So if there are two of you, that's only two glasses each. As an example, if you're paying $5.50 per glass and get two glasses each, that's $22.00. That same wine by the bottle is probably only going to cost about $20.00 Wines may be listed by "Varietal" (Chardonnay, Merlot, etc.), which means that these are the specific grapes used to make this wine. They may be listed by the location or "Appellation" of the wine (Chianti, Beaujolais) or by a special "proprietary name" that the producer gave his special blend, such as Opus One. When you order a bottle of wine at a restaurant, it should always be brought to the table completely sealed. The server should present the bottle to the person who placed the order for approval. Make sure that it is in fact the wine that you ordered. In your presence, the server will cut the capsule on the top of the bottle and remove the cork. The server should then pour a small amount into the glass of the person who placed the order. Once it has been tasted and approved, the server will pour a serving into everyone's glass, saving the person who ordered for last. In addition, you need not smell the cork to see if the wine is good. You can tell very little, if anything, by smelling the cork. If you ordered the wine, try it when the server pours a sample for you. Swirl it in your glass. Smell it, taste it. If the wine is bad, there are two common causes that are very easy to notice. If it smells like a musty moldy cellar, or worse yet, your wet favorite canine, then the wine is "corked". This happens when bacteria is not eliminated from the cork before bottling. It is not harmful to you, but the wine will taste and smell very bad. Send the wine back! If the wine smells and tastes a little odd, sort of like the cough medicine that you had to take when you were a kid, it may be "oxidized". Air has gotten into the bottle and the wine has literally "rusted". As this occurs, white wines may appear darker than they should and red wines may get an orange tint to them. Speaking of what the wine looks like, look at it too! Hold the glass up to the light. You can tell if the wine is clear, even with a heavy red such as Cabernet Sauvignon. If the wine is cloudy, there is something wrong. If you observe one of these issues, don't be afraid to tell the server immediately. Any good restaurant will replace it with a fresh bottle. If they won't, it's time to find a new restaurant. If, on the other hand, you order a bottle of wine that you have never had and you decide after everyone has sampled it that although the wine is not spoiled, you just don't like it, well, in that case most restaurants would probably offer you a choice of something else as long as your table has not already consumed half of the bottle. Remember that if you ask to send a bottle of wine back just because you don't like it, the restaurant can only dump it. A couple of general subjects to touch on ….. Carafes of wine are really not a very good value. The wine is usually a cheaper quality and in turn is very profitable for the restaurant. White wine should be chilled, but not icy. Red wine should be room temperature or a little cooler. "Tartrate Crystals" sometimes form in the bottom of a bottle of white wine when it is chilled. There is nothing wrong with the wine. It is simply the tartaric acid in the wine that solidified. Sometimes you will also see crystals form on the bottom of the cork in a red wine. These are natural occurrences. It won't affect the wine and they won't hurt you. "Why is wine so expensive at a restaurant" A restaurant goes through a lot of expense to offer a list of wines by the bottle. It takes a lot of work to come up with a list of wines that cover many different styles, many different price ranges, and must work well with the food being offered. The restaurant must have not only space to store the wine, but some sort of temperature control as well. And let's not forget the glasses. A restaurant goes through glasses on a regular basis. One little chip and it goes into the trash. You would be surprised how many glasses a restaurant will lose in a month, and they are expensive. All this said, you might be surprised to know that the best wine values are often found at smaller, privately owned restaurants. "Can I take home an unfinished bottle of wine that I purchased at a restaurant?" NO! It is against Connecticut State Law for any alcohol to leave the premises. In short, the establishment could lose their liquor license if such a case occurred. Don't be afraid of trying new things. If you have a question, feel free to ask. While the vast majority of restaurants do not have a Sommelier (a wine manager who is also in charge of consulting with and selling/serving wine to customers) many restaurants train their staff in the wines that they serve or at the very least have a manager or someone on the staff that can answer your questions. Above all, drink what you like! If you like ice in your merlot, put ice in your merlot. If you like a nice glass of white wine with your steak, go for it! Wine is just like food, it should be enjoyed. Enjoy your holidays, but remember…drink responsibly and drive carefully!
Sierra Nevada Celebration Ale - Good for What Ails You in Cold Weather The night before Thanksgiving -- 20° and eight inches of snow on the ground outside my window - I poured a mug of The Little Rooster's December beer of the month. Given the weather, Sierra Nevada's Celebration Ale seemed an apt choice with its holiday label featuring a brightly lit snow-covered cabin. This is not the style of beer you'd uncap after mowing the lawn in July. It's dense, robust and hoppy. Hops, of course, are what make a beer bitter and provide a welcome contrast to the sugars that launch all beers. It also contains 6.8 percent alcohol, compared to the 5 percent of many familiar beers. For obvious reasons, it's best savored rather than slugged. Less a thirst-quencher than an accompaniment with dinner, this is an ale that can stand up to any holiday dish. Enjoy it with a roaring fire and a roomful of friends. You also might want to check out other members of the Sierra Nevada family now and then. Years ago, you could only do this by stopping in at the casinos or restaurants around Lake Tahoe, but these days, in one of mankind's greatest advances, beers from just about everywhere end up just about everywhere else. Someone has to take on the task of sampling them all; it may as well be you. Now, here's a winter recipe that will warm you up, no matter what's going on outside. "Catch-as-Catch Can Curry" I've been experimenting with different curries since college, when I had an Indian landlord who created incredible dishes most every night. Lately, I've gravitated toward Thai versions. Here's a basic theme that anyone can alter to suit their own tastes. Brown chicken or lamb in a large skillet with a bit of peanut oil. If you use chicken, leave most of the skin on and dust it first with a mixture of flour, salt and pepper. You can also use skinless chicken breasts or any variation. Remember, imagination governs this recipe, not rules. Next, parboil three medium potatoes, peeled and cut into quarters, and four or five carrots, halved lengthwise and cut into serving size pieces. The idea is to start cooking these vegetables and then finish them in the curry. Next, in a large stockpot, brown a large onion cut into eighths in a little butter, along with three garlic cloves, chopped fine. Add a small can of curry paste available at any Chinese or Asian market, with about a cup of chicken broth. Cook this basic sauce for 10 minutes, then stir in a can of light coconut milk and a can of stewed or plum tomatoes, if desired. Once the sauce is heated through, add your chicken or other meat, and the potatoes and carrots. Cook covered over medium heat for about an hour, stirring occasionally. Let it sit off the heat for about 10 minutes prior to serving over rice. Serve with a chutney, Indian flatbread or a plain yogurt and chopped cucumber garnish. A note about curry pastes: They come in many varieties and heat levels. Ask the grocer for advice, if you're not a fan of hot dishes. Did you know? The cold months need not mean an end to barbecuing, as long as you have a working fireplace. With a pair of tongs, leather gloves and a simple handheld "clamshell" style grill, the fireplace can be transformed into a wonderful, wood-fired cooking machine. Use only hardwoods like maple or oak and let them burn down to coals. Then, take your steak, burgers, fish or whatever, and grill as usual. The results can be spectacular. Obviously, stay away from high-fat content cooking indoors. -- Scott Brinckerhoff Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, along with a recipe.
Crown roasts are often done with pork, but lamb also makes for a festive Presentation-and it's a delicious change of pace. Request the roasts from the butcher Ahead of time, since they are usually prepared to order. Pour a Syrah with dinner if you've chosen this main course. We suggest Cline, Blackstone, or Bogle Petit Syrah with this selection. 1/4 cup chopped fresh rosemary 12 garlic cloves, minced 2 tablespoons chopped fresh oregano 1 tablespoon salt 2 teaspoons ground black pepper 2 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together) Olive oil Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes). Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve. Makes 10 servings