Little Rooster Liquors December Newsletter

MALBEC

Malbec is a black grape that produces a medium to rich bodied red wine. This grape is most widely grown in Argentina, where it is as popular as Shiraz is in Australia. Malbec is grown on over 24,000 acres, resulting in one of the most highly produced wines in Argentina. Malbec is sometimes blended with Cabernet Sauvignon or Merlot and is also used on its own to produce a fine quality wine. For many years this grape was an integral component of the Bordeaux plantings but has become less and less popular.

The grape is very sensitive to frost and susceptible to rot and Downy Mildew which is one of the reasons for its decline in Bordeaux. However, Malbec is still one of the five blended grapes that make up the full bodied red Bordeaux wines. Other places in France that use of this grape are Cahors and some of the Loire valley. These grapes are blended with Cabernet Sauvignon and or Gamay.

The Californians also produce less Malbec than in the past. It is still used in the California vineyards Red Meritage wines that reassemble the great wines of Bordeaux.

This grape has some of the characteristics of Merlot with its rich, forward fruit. The flavor also consists of a spicy and drier finish, however. With these flavors, this wine would pair very nicely with steak and other rich meals. When Malbec is blended with Cabernet Sauvignon, which Argentina does quite well, the wine becomes softer in the finish. This blend accompanies red sauces, roasts and Barbecued Chicken. Be sure to look for and try this unusual grape and enjoy its full, rich flavor.

Delaware’s Dogfish: a splendid brown ale, perfect for winter

Having had a friendly relationship with beer for darned near 40 years, I rarely encounter a brewery that I haven’t even heard of. But that’s what happened when I was introduced to Dogfish Head Indian brown ale, January’s beer of the month at The Little Rooster.

Dogfish Head, it turns out, started in 1995 as the first microbrewery in Delaware, the first state. It began modestly, supplying beer for its own restaurant in Rehoboth Beach. Twelve gallon batches were brewed three times a day, five days a week for patrons of the 150-seat restaurant which prides itself on “original beer, original food and original music.”

By the way, the dogfish is a small shark that inhabits Long Island Sound, among other places.

Visit the website www.dogfish.com to learn the whole story of how these enterprising brewers built a business and became popular well beyond Delaware’s narrow borders. Dogfish even went to the legislature twice to press successfully for new laws that would let them sell their products out of state and also brew at a location apart from the brewpub itself.

I plan on stopping by there the next time I have occasion to drive to Washington or Virginia. Visiting the restaurant or nearby brewery is the only way to sample such creations as Lawnmower Light, Weedwacker Wit and Snowblower Ale. All are seasonal, as you might have guessed.

I don’t know exactly how Dogfish brown ale found its way to The Little Rooster, but I’m glad it did. It’s made with brown sugar and crystal malts balanced nicely by floral hops. Not a brew for the faint-of-heart, Dogfish brown is 7.2 percent alcohol by volume.

It’s a great brew for winter, substantial in mouthfeel and not unlike a Scotch ale. Dogfish brown is sweet enough to complement any number of those light dishes we’re all cooking in support of our New Year’s resolutions. Dishes, for example, like this one ...

‘Saucy’ chicken pairs well with New Year’s dieting

Skinless and boneless chicken breasts don’t have to be “tasteless” too. Here’s a simple recipe that Atkins diet followers can appreciate, as long as they don’t cheat too much with bread, rice or pasta on the side.

Chicken with Herbed Vegetable Sauce
(4 servings)

4 skinless boneless chicken breast halves
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
2 small zucchini, cut into thin strips
1 leek, white and pale green parts only, cut into thin strips
1 medium carrot, cut into thin strips
3 garlic cloves, minced
12 oz. cherry tomatoes, halved
1 cup canned chicken broth
8 large basil leaves, sliced

Sprinkle chicken with salt, pepper and half of thyme. Heat oil in a large heavy skilled over medium high heat. Add chicken and sauté three minutes per side. Transfer to plate. Except for the tomatoes, add the other vegetables, garlic and thyme and sauté about five minutes. Then add the tomatoes and return the chicken to the pan, nesting it among the vegetables. Add the broth and bring to a boil. Cover and simmer for five minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly. Pour over chicken, season with salt and pepper, and serve.

Did you know?

Japan is just beginning to launch microbreweries, a decade or more after they gained popularity in the United States. For years, Japanese beer making was dominated by four huge brewers, and their lager-ish products all tasted quite similar. But in November, the second microbrew beer festival in Japanese history was held in Tokyo, signaling the early beginning of what is bound to be an ongoing story in the beer industry.

-- 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.

Soup is best when made 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water.

1/2 lb dried large lima beans (about 1 cup), picked over and rinsed
3 lb meaty beef cut into chunks and trimmed of excess fat
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces
12 cups water
3 1/2 cups low-sodium beef broth (28 fl oz)
1 lb yellow-fleshed potatoes such as Yukon Gold
1 (14-oz) can diced tomatoes in juice
1/4 lb Savoy cabbage, tough stems discarded and leaves coarsely chopped
1/4 lb green beans, trimmed and cut into 1-inch pieces

To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour.

Pat meat dry and sprinkle with pepper and 1 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl.

Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add browned meat along with any juices accumulated in bowl, carrots, 8 cups water, beef broth, and remaining 1/2 teaspoon salt and simmer, covered, until meat is very tender, about 1 1/2 hours.

Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes. Drain in colander.

Peel potatoes and cut into 1-inch cubes, then add to soup with lima beans and tomatoes with their juice and simmer, covered, until potatoes are tender, about 15 minutes. Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes.


Ironstone Chardonnay, Cabernet Sauvignon Only $8.99 per bottle! The history of Ironstone Vineyards and Winery, located in the Sierra Foothills of California, dates back to a time and place where gold was once discovered. At Ironstone, the Chardonnay is aged for several months in the cool and moist environment of underground caverns, located beneath the winery. The caves naturally maintain a yearlong temperature of 60 degrees. This creates a light, medium-bodied wine with refreshing flavors of pineapple and mountain-ripe apples. All of Ironstone’s Cabernet Sauvignon is barrel-aged for a minimum of 9 months in French and American oak, which enhances the wines’ character. The Cabernet is also medium-bodied with an aroma of spice and flavors of spicy cherry, currant, cassis and vanilla. Merlot, which is traditionally softer than other reds, is a delicious wine. At Ironstone Vineyards, all grapes are grown at three distinctively different vineyards, creating a blended Merlot with even more refined characteristics. The flavor is black cherry and plum, with aromas of vanilla and cedar spice.		A Very Happy and Healthy New Year to all! Now that the hustle and bustle is over, it’s time to relax, rest up, and try to return to some sort of normalcy. As you all settle in for the rest of the winter season, which will probably feel like a long one, the Little Rooster would like to invite you to expand your wine palette and taste some of our new selections. We plan on continuing our Friday night wine tastings that give you, our valued customer, the chance to try new wines. This month is no different, as we have a full slate already planned. This month’s ‘wines of the month” are Ironstone’s Chardonnay, Cabernet Sauvignon and Merlot. Be sure to visit us and sample these wines on Friday, January 2nd from 4:30 – 7:30. Check out our other Check out our other January wine tastings scheduled for each Friday evening during the month by clicking on this link. This month, our Beer of the Month is Dogfish Head Indian Brown Ale from Delaware. Indian Brown Ale is a cross between a Scotch Ale, an I.P.A., and an American Pale. 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 Pamela Macrini from J. Lohr Winery. She discusses the different wines produced at their prestigious vineyard. It’s a good read. Enjoy! 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. 1/2 4:30-7:30 pm – Wine of the Month! – Ironstone: Chardonnay, Cabernet Sauvignon, and Merlot • Fri. 1/9 4:30-7:30 pm – Peterson: Chardonnay and Canforrales Jovan Ruble • Fri. 1/16 4:30-7:30 pm – Donna Cristina: Pinot Grigio and Merlot • Fri. 1/23 4:30-7:30 pm – La Chasse du Pape: Rouge and Blanc Cotes du Rhone • Fri. 1/30 4:30-7:30 pm – Banrock Station: Chardonnay and Shiraz		MALBEC Malbec is a black grape that produces a medium to rich bodied red wine. This grape is most widely grown in Argentina, where it is as popular as Shiraz is in Australia. Malbec is grown on over 24,000 acres, resulting in one of the most highly produced wines in Argentina. Malbec is sometimes blended with Cabernet Sauvignon or Merlot and is also used on its own to produce a fine quality wine. For many years this grape was an integral component of the Bordeaux plantings but has become less and less popular. The grape is very sensitive to frost and susceptible to rot and Downy Mildew which is one of the reasons for its decline in Bordeaux. However, Malbec is still one of the five blended grapes that make up the full bodied red Bordeaux wines. Other places in France that use of this grape are Cahors and some of the Loire valley. These grapes are blended with Cabernet Sauvignon and or Gamay. The Californians also produce less Malbec than in the past. It is still used in the California vineyards Red Meritage wines that reassemble the great wines of Bordeaux. This grape has some of the characteristics of Merlot with its rich, forward fruit. The flavor also consists of a spicy and drier finish, however. With these flavors, this wine would pair very nicely with steak and other rich meals. When Malbec is blended with Cabernet Sauvignon, which Argentina does quite well, the wine becomes softer in the finish. This blend accompanies red sauces, roasts and Barbecued Chicken. Be sure to look for and try this unusual grape and enjoy its full, rich flavor.
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J.Lohr Winery, Right Place, Right Grapes By Pamela Macrini, Northeast Area Manager for J. Lohr Winery Jerry Lohr founded J. Lohr Winery in the early 1970’s. Jerry was raised on a farm in South Dakota, which is where his passion and knowledge of farming all began. Jerry became interested in wine as the result of a friend in college bringing in a bottle of a big red wine (Barbara) from Sonoma. He never forgot it. As soon as possible he began to investigate vineyard-growing areas. It was in the late 1960’s when Jerry began his extensive research of grape growing regions throughout California. As a result of his farming background, he has always understood and respected the importance of soil quality, climate and location, which led him to California’s Central Coast Region. In 1972 and 1973 he began planting various wine grapes at his Greenfield Vineyards in Monterey, California. In 1988 property was purchased farther south in Paso Robles, planting primarily Cabernet Sauvignon and other red varietals. Also in 1988 Jerry began expansion of his Vineyards in Greenfield, which now includes over 900 acres of Chardonnay and other cool climate varietals. Paso Robles includes over 2000 acres some of which has new plantings or has yet to be planted. Jerry Lohr is a pioneer for growing grapes in these two regions. All grapes grown in Monterey County are wine grapes, there are no table grapes or grapes sold for juice. Wines from these vineyards have unique qualities that make them easily distinguishable from those produced elsewhere in California or the world. All have intense varietal flavor, which means that the true flavor of the grape is reflected in the wine. In Monterey County, Chardonnay is an especially important grape, as it comprises 40% of total grape acreage. The area provides the proper temperature - enough warm days, a shorter frost season and less chance of unseasonable and damaging rains. The primary attribute of this singular climate is the cooling air of the Monterey Bay, which creates a longer growing season. As air in the southern part of the county warms at noon each day and rises, cool air from the Bay fills the void left by the rising warm air. Grapevines in Monterey County tend to produce buds in the spring, two weeks earlier than vines in other regions. Due to the cool growing season, the fall harvest typically begins two weeks later than other regions. Thus Monterey grapes remain on the vine a full month longer, developing intense varietal flavors and an ideal sugar acid balance. These concentrated, true varietal flavors are the hallmark of Monterey County’s quality of wines. Paso Robles is situated 20 miles inland from the Pacific Ocean, literally halfway between Los Angeles and San Francisco; it is in the center of the Central Coast wine region, which spans from Monterey County in the north and to Santa Barbara County in the south. Paso Robles is one of the fastest growing wine regions in California, with the number of wineries and wine grape acres doubling between 1993 and 2002. The climate and diverse soils provide optimal growing conditions for a number of grape varieties. Hot days are contrasted with coastal breezes, which flow over the Santa Lucia Mountain Range to cool the vineyards in the evenings. Many different varieties of wine grapes are grown in Paso Robles, with Cabernet Sauvignon, Chardonnay, Merlot and Zinfandel representing 76% of planted acreage and some forty-five other varieties making up the remainder. During the 1990’s plantings of Rhone varietals increased significantly. The proximity to the ocean, orientation of the numerous canyons and valleys, and elevation produces many different macroclimates, therefore allowing for high quality production of such diverse varietals as pinot noir and chardonnay to varieties such as zinfandel, merlot and cabernet sauvignon. The goal of J. Lohr Winery is to produce only varietals that can compete with the finest in the world, using style that focuses on flavor and complexity through vineyard selection, technology and innovation. This goal has led Jerry Lohr and his team to develop six tiers of wines- J. Lohr Vineyard Series, J. Lohr Estates, Crosspoint, Cypress, Painter Bridge and a non-alcoholic wine called Ariel.
Delaware’s Dogfish: a splendid brown ale, perfect for winter Having had a friendly relationship with beer for darned near 40 years, I rarely encounter a brewery that I haven’t even heard of. But that’s what happened when I was introduced to Dogfish Head Indian brown ale, January’s beer of the month at The Little Rooster. Dogfish Head, it turns out, started in 1995 as the first microbrewery in Delaware, the first state. It began modestly, supplying beer for its own restaurant in Rehoboth Beach. Twelve gallon batches were brewed three times a day, five days a week for patrons of the 150-seat restaurant which prides itself on “original beer, original food and original music.” By the way, the dogfish is a small shark that inhabits Long Island Sound, among other places. Visit the website www.dogfish.com to learn the whole story of how these enterprising brewers built a business and became popular well beyond Delaware’s narrow borders. Dogfish even went to the legislature twice to press successfully for new laws that would let them sell their products out of state and also brew at a location apart from the brewpub itself. I plan on stopping by there the next time I have occasion to drive to Washington or Virginia. Visiting the restaurant or nearby brewery is the only way to sample such creations as Lawnmower Light, Weedwacker Wit and Snowblower Ale. All are seasonal, as you might have guessed. I don’t know exactly how Dogfish brown ale found its way to The Little Rooster, but I’m glad it did. It’s made with brown sugar and crystal malts balanced nicely by floral hops. Not a brew for the faint-of-heart, Dogfish brown is 7.2 percent alcohol by volume. It’s a great brew for winter, substantial in mouthfeel and not unlike a Scotch ale. Dogfish brown is sweet enough to complement any number of those light dishes we’re all cooking in support of our New Year’s resolutions. Dishes, for example, like this one ... ‘Saucy’ chicken pairs well with New Year’s dieting Skinless and boneless chicken breasts don’t have to be “tasteless” too. Here’s a simple recipe that Atkins diet followers can appreciate, as long as they don’t cheat too much with bread, rice or pasta on the side. Chicken with Herbed Vegetable Sauce (4 servings) 4 skinless boneless chicken breast halves 2 tablespoons chopped fresh thyme 2 tablespoons olive oil 2 small zucchini, cut into thin strips 1 leek, white and pale green parts only, cut into thin strips 1 medium carrot, cut into thin strips 3 garlic cloves, minced 12 oz. cherry tomatoes, halved 1 cup canned chicken broth 8 large basil leaves, sliced Sprinkle chicken with salt, pepper and half of thyme. Heat oil in a large heavy skilled over medium high heat. Add chicken and sauté three minutes per side. Transfer to plate. Except for the tomatoes, add the other vegetables, garlic and thyme and sauté about five minutes. Then add the tomatoes and return the chicken to the pan, nesting it among the vegetables. Add the broth and bring to a boil. Cover and simmer for five minutes. Transfer chicken to platter. Add basil and boil until sauce thickens slightly. Pour over chicken, season with salt and pepper, and serve. Did you know? Japan is just beginning to launch microbreweries, a decade or more after they gained popularity in the United States. For years, Japanese beer making was dominated by four huge brewers, and their lager-ish products all tasted quite similar. But in November, the second microbrew beer festival in Japanese history was held in Tokyo, signaling the early beginning of what is bound to be an ongoing story in the beer industry. -- 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.
Soup is best when made 1 day ahead (to give flavors time to develop). Cool completely, uncovered, then chill, covered. Reheat and, if necessary, thin with water. 1/2 lb dried large lima beans (about 1 cup), picked over and rinsed 3 lb meaty beef cut into chunks and trimmed of excess fat 1/4 teaspoon black pepper 1 1/2 teaspoons salt 2 tablespoons olive oil 1 large onion, chopped 2 garlic cloves, chopped 3 carrots, halved lengthwise, then cut diagonally into 1 1/2-inch pieces 12 cups water 3 1/2 cups low-sodium beef broth (28 fl oz) 1 lb yellow-fleshed potatoes such as Yukon Gold 1 (14-oz) can diced tomatoes in juice 1/4 lb Savoy cabbage, tough stems discarded and leaves coarsely chopped 1/4 lb green beans, trimmed and cut into 1-inch pieces To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour. Pat meat dry and sprinkle with pepper and 1 teaspoon salt. Heat oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef (in batches if necessary), turning, about 6 minutes total, and transfer with tongs to a bowl. Cook onion in fat remaining in pot over moderate heat, stirring, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add browned meat along with any juices accumulated in bowl, carrots, 8 cups water, beef broth, and remaining 1/2 teaspoon salt and simmer, covered, until meat is very tender, about 1 1/2 hours. Meanwhile, simmer lima beans in remaining 4 cups water in a 4-quart saucepan, covered, until just tender, 20 to 30 minutes. Drain in colander. Peel potatoes and cut into 1-inch cubes, then add to soup with lima beans and tomatoes with their juice and simmer, covered, until potatoes are tender, about 15 minutes. Add cabbage and green beans and simmer, uncovered, until tender, about 5 minutes.