Little Rooster Liquors December Newsletter

ICEWINE

Ice Wine originated in Germany where it is was commonly called Eiswein. This wine is sweet and very concentrated, and consists of a good amount of sugar and high acidity.

The grape is frozen on the vines where it is pick any time from late November through the early months of the following year, depending on the climate. The grape is picked in the early morning as this is the optimum time to pick the grapes. When the grape has been determined it is ready to be picked, it is pressed immediately so the temperature does not rise in the grape. This is done in order to retain the sweet juices of the grape.

The overall production cycle for ice wines is long and tedious. This results in a higher cost to the consumer. There are producers from different countries which artificially freeze the concentration in order to produce more of this sweet wine at a lower cost.

Other than Germany, another country that produces ice wine in its authentic method is Canada with a production of over 50,000 cases a year, where it is labeled as Ice Wine. In the United States, Ice Wine is produced in the states of Michigan and Oregon.

Due to the high concentration of sugar and its well-known consistency, Ice Wine is prefect as a stand alone dessert or paired with many dessert dishes. These are generally consumed in smaller wine glasses and commonly marketed in ½ bottles (375ml.).

Harvest Ale, another winner from Long Trail Brewing

Nutmeg and cinnamon make this brew distinctive.

Harpoon Winter Warmer, our December beer of the month, is a 12 oz. surprise. A full-bodied copper colored ale, it’s spiced with a hint of nutmeg and cinnamon. For me, the surprise was that I liked this seasonal specialty, simply because I gravitate toward traditional brews that combine water, malt, yeast and hops, period. [I don’t put guacamole, salsa, lettuce or tomato on my burgers either, but that’s another story].

Fear not, Winter Warmer isn’t like drinking pumpkin pie. In fact, it is what you’d expect from the folks at Harpoon: an ale with punch, flavor, finish and enough hops to balance the sweetness of the malt and the spices.

The presence of spice in this brew is obvious from the moment the cap comes off, but it is in no way overwhelming or even distracting. Rather, it serves as a welcome reminder that December is holiday time and a thoughtful host will offer guests something other than Coors Light.

So stop by The Little Rooster and try a six pack or two of Harpoon Winter Warmer. You might also like wine columnist Art LiPuma’s suggestion to pour it as a black and tan – a glass half full with Harpoon, topped gently with Guinness poured in over an inverted spoon. Unable to resist such a decadent idea, I did exactly that and created an eye-pleasing and wonderful tasting combo. It was kind of like wrapping cocktail hour and dessert all into one course, or one pub glass, for that matter.

Champagne Risotto with Scallops

The next time you’re casting about for a memorable first course for a celebratory dinner, try this one. It’s easy and is guaranteed to delight your significant other or special date. It’s the ultimate comfort meal. The beauty of this recipe is that when your dinner partner asks, “what can I do?” you can reply, “stir.” This recipe produces two good sized servings. It can easily be doubled.

¼ stick of butter
¼ cup chopped green onions
2/3 cup arborio rice or medium grain white rice
1 cup dry Champagne
1 14 ½ oz. can chicken broth
½ pound bay scallops
¼ cup freshly grated parmesan cheese
chopped parsley for garnish

Melt butter in heavy saucepan over medium heat. Add onions, stir for about a minute. Add rice; sauté 2 minutes. Add Champagne, stirring until most of it evaporates, about 2 minutes. Add broth, simmer until rice is almost tender, about 15 minutes. Stir often. Add scallops, simmering until they are cooked through and rice is firm but cooked. Mixture should be creamy. Add more broth if it’s too stiff. Stir in parmesan, season with salt and pepper, top with chopped parsley and serve in pre-warmed soup bowls.

Did you know?

The first known reference to the expression Black & Tan was in reference to a breed of beagles used as hunting dogs in Ireland. The term was also used to refer to a regiment of British soldiers recruited to serve in Ireland after the First World War.

-- 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, long with a recipe.

Makes 10 servings

New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a
Cabernet Sauvignon

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper

1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.


McManis Chardonnay, Cabernet Sauvignon Only $9.99 per bottle! In 1998, a top-flight winemaking team was assembled, and a state-of-the-art winery was constructed in the Lodi Region of California. After three years of experimenting with different viticultural and winemaking techniques, McManis Family Vineyards released their first Chardonnay, Merlot, Cabernet Sauvignon, and Syrah wines. Our McManis wines of the month are modest in price and yet irresistible in taste! As dinner hits the table, and the call goes out for a fuller-bodied wine, you will be happy you chose McManis Chardonnay. This wine has enough buttery oak-influenced flavors to satisfy Chardonnay lovers without leaving a dent in your wallet this month. If you decide to try the McManis Cabernet Sauvignon, you will find that you have probably not tried a better Cab in this price range all year long. The McManis Cab scored 89 points in a recent winemaker’s competition. The McManis Merlot is a lovely wine, packed with ripe black berry flavors, chocolate-covered cherries, vanilla and more than a hint of genuine complexity. Again, it tastes expensive, but it's not.		The Thanksgiving holiday has passed and I trust all had plenty of turkey and pumpkin pie. Well, take a deep breath because the Christmas, Hanukkah, and Kwanzaa holidays are just around the corner. We, at the Little Rooster stand ready to assist you with any party planning for this very special time. So, please stop in, call, or drop us a quick email through this website. We’ll be glad to help you. This month’s ‘wines of the month” are McManis Chardonnay, Cabernet Sauvignon and Merlot. Be sure to visit us and sample these wines on Friday, December 5th from 4:30 – 7:30. Check out our other Check out our other December wine tastings scheduled for each Friday evening during the month by clicking on this link. This month, our Beer of the Month from Harpoon Brewery is its Winter Warmer – perfect for this month’s get-togethers! Harpoon Winter Warmer is a full-bodied rich ale that uses a touch of cinnamon and nutmeg to achieve its spirited flavor. A must for the holidays! Please check out our article by resident beer expert, Scott Brickenhoff, for more details and a tasty recipe to go with this brew. Remember to check out our entire website to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We aim to educate and inform and hope that you will come back to visit us online often. Give it a look and see what people are excited about. You can visit us at Littleroosterliquors.com. The Guest of the Month is a highlight in our newsletter where we feature knowledgeable people in the wine, beer and food industries to help educate us with their expertise. This month, I would like to reintroduce you to Bonnie Williamson from Winery Concepts. She discusses Champagne and sparkling wines for the holidays. I’m confident you’ll find this article interesting and informative. And, as always, many thanks to all who have written to me with comments and suggestions about new wines, spirits and beer. Keep those thoughts and concerns coming. Remember, you, the customer, drive what we do here. You can reach us via e-mail with questions, comments, special order requests, and for estimates on supplies for your next party or event. Remember, - free delivery within our area on the day of your event for larger orders!
• Fri. 12/5 4:30-7:30 pm – Wine of the Month! – McManis: Chardonnay, Cabernet Sauvignon, and Merlot • Fri. 12/12 4:30-7:30 pm – Concannon: Chardonnay, Merlot and Petit Sirah • Fri. 12/19 4:30-7:30 pm – Lindeman’s Reserve: Chardonnay and Cabernet Sauvignon • Fri. 10/26 4:30-7:30 pm – Teruzzi & Puthod: Peperino and Terre di Tufi		ICEWINE Ice Wine originated in Germany where it is was commonly called Eiswein. This wine is sweet and very concentrated, and consists of a good amount of sugar and high acidity. The grape is frozen on the vines where it is pick any time from late November through the early months of the following year, depending on the climate. The grape is picked in the early morning as this is the optimum time to pick the grapes. When the grape has been determined it is ready to be picked, it is pressed immediately so the temperature does not rise in the grape. This is done in order to retain the sweet juices of the grape. The overall production cycle for ice wines is long and tedious. This results in a higher cost to the consumer. There are producers from different countries which artificially freeze the concentration in order to produce more of this sweet wine at a lower cost. Other than Germany, another country that produces ice wine in its authentic method is Canada with a production of over 50,000 cases a year, where it is labeled as Ice Wine. In the United States, Ice Wine is produced in the states of Michigan and Oregon. Due to the high concentration of sugar and its well-known consistency, Ice Wine is prefect as a stand alone dessert or paired with many dessert dishes. These are generally consumed in smaller wine glasses and commonly marketed in ½ bottles (375ml.).
Check out our Roosterwear.
Champagne and Sparkling Wines for the Holidays By Bonnie Williamson Winery Concepts The holiday season, from now through Valentine’s Day, is an excellent time for Champagne and other sparkling wines. While gathering with friends and family to celebrate during this festive time of the year, bubbly is certainly a great option as an accompaniment to a special occasion, but it is also a wonderful compliment to many traditional holiday foods. Because sparkling wines are made from many different grape varietals and in a variety of styles, there is a style that pairs well with almost any course, from the evening’s first toast through dessert. Champagne and sparkling wines are categorized by their cépage (the mix of grape varieties used) and the dosage (the amount of sugar added after the wine gains its effervescence). The most common type of sparkling wine is brut, which means “dry.” Other available styles include extra brut, sec (slightly sweet), demi-sec (sweeter) and doux (sweetest). Champagne, the sparkling wine that is produced in the Champagne region of France, is made mainly from Chardonnay and Pinot Noir grapes, with a smaller percentage of Pinot Meunier at times. Traditionally, true Champagnes tend to be made in the drier styles, while sparkling wines made from other grapes seem to encompass a wider range of sweetness levels and flavor profiles. Other vine-growing regions, including the United States, Germany, Italy, Spain, Australia and different areas of France, produce sparkling wines made from Pinot Blanc, Chenin Blanc, Riesling, Muscat, Prosecco, and numerous other varietals, even Shiraz. So how do you choose the right sparkling wine for your celebration? Will you be drinking this unique beverage on its own or with food? If you are using it as an accompaniment to a toast or as an aperatif, any style is appropriate, depending on your own preferences. Something in the brut to demi-sec range should be balanced and will appeal to most. Why not try a brut Champagne, a Spanish cava or one of the many styles of Italian Prosecco? To accompany a course of flavorful appetizers, such as rich dips or strong cheeses, one may choose something with stronger flavors, possibly a Blanc de Blancs (made entirely from Chardonnay) or sparkling Pinot Blanc. For main dishes, especially those of rich or dark meats, a full-bodied and rich Rosé Champagne or a dry style of sparkling Shiraz may be the best bet. One of the most interesting courses to pair sparkling wine with is certainly the dessert course. Do you want your bubbly to offset the sweetness of your dessert or match and mesh with the decadent richness of the evening’s final treat? If you’re looking for something to downplay the sugar factor of a sweet pie or pastry, a drier style of Blanc de Noirs (made mostly from Pinot Noir) or a German sparkling Riesling will work well. To match the sweetness of your fruity or chocolate dessert course, a Demi-Sec Champagne or a sparkling Muscat will match perfectly. Selecting the perfect sparkling wine depends only on your own purposes and preferences, as there are so many sparkling wines to choose from. As with other types of wines, it’s definitely fun to experiment with many different styles. If you’re looking to find a producer that makes a wide range of styles at an affordable price, why not try Gruet sparkling wines from New Mexico? Their sparklers are highly regarded by wine critics and encompass brut through Demi-Sec styles.
Harvest Ale, another winner from Long Trail Brewing Nutmeg and cinnamon make this brew distinctive. Harpoon Winter Warmer, our December beer of the month, is a 12 oz. surprise. A full-bodied copper colored ale, it’s spiced with a hint of nutmeg and cinnamon. For me, the surprise was that I liked this seasonal specialty, simply because I gravitate toward traditional brews that combine water, malt, yeast and hops, period. [I don’t put guacamole, salsa, lettuce or tomato on my burgers either, but that’s another story]. Fear not, Winter Warmer isn’t like drinking pumpkin pie. In fact, it is what you’d expect from the folks at Harpoon: an ale with punch, flavor, finish and enough hops to balance the sweetness of the malt and the spices. The presence of spice in this brew is obvious from the moment the cap comes off, but it is in no way overwhelming or even distracting. Rather, it serves as a welcome reminder that December is holiday time and a thoughtful host will offer guests something other than Coors Light. So stop by The Little Rooster and try a six pack or two of Harpoon Winter Warmer. You might also like wine columnist Art LiPuma’s suggestion to pour it as a black and tan – a glass half full with Harpoon, topped gently with Guinness poured in over an inverted spoon. Unable to resist such a decadent idea, I did exactly that and created an eye-pleasing and wonderful tasting combo. It was kind of like wrapping cocktail hour and dessert all into one course, or one pub glass, for that matter. Champagne Risotto with Scallops The next time you’re casting about for a memorable first course for a celebratory dinner, try this one. It’s easy and is guaranteed to delight your significant other or special date. It’s the ultimate comfort meal. The beauty of this recipe is that when your dinner partner asks, “what can I do?” you can reply, “stir.” This recipe produces two good sized servings. It can easily be doubled. ¼ stick of butter ¼ cup chopped green onions 2/3 cup arborio rice or medium grain white rice 1 cup dry Champagne 1 14 ½ oz. can chicken broth ½ pound bay scallops ¼ cup freshly grated parmesan cheese chopped parsley for garnish Melt butter in heavy saucepan over medium heat. Add onions, stir for about a minute. Add rice; sauté 2 minutes. Add Champagne, stirring until most of it evaporates, about 2 minutes. Add broth, simmer until rice is almost tender, about 15 minutes. Stir often. Add scallops, simmering until they are cooked through and rice is firm but cooked. Mixture should be creamy. Add more broth if it’s too stiff. Stir in parmesan, season with salt and pepper, top with chopped parsley and serve in pre-warmed soup bowls. Did you know? The first known reference to the expression Black & Tan was in reference to a breed of beagles used as hunting dogs in Ireland. The term was also used to refer to a regiment of British soldiers recruited to serve in Ireland after the First World War. -- 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, long with a recipe.
Makes 10 servings New York strip loin, also called top loin of beef, is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a Cabernet Sauvignon 4 garlic cloves 8 fresh sage leaves 4 teaspoons fresh thyme leaves 4 teaspoons olive oil 4 teaspoons salt 1 1/2 teaspoons ground black pepper 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.