Little Rooster Liquors December Newsletter

MERLOT

The ever so popular red wine Merlot, typically rich and soft with flavors of black cherry rich berry fruits and sometimes a jammy consistency with a less tannic finish than its companion Cabernet Sauvignon. In California the Merlot grape really took off in the 1990’s, which prior to that time had been over shadowed by Cabernet Sauvignon. The plantings in 1985 were almost 2,000 acres and skyrocketed to an astounding 33,000acres by 1996.

This wine became a more pleasing wine to drink with dinner or on its own. With less harsh tannins, brighter fruit and a softer finish this became a crowd pleaser almost immediately. With its availability, the prices were competitive and known as a good value. Merlot is also used in blending with Cabernet to soften its tannins. It is also used in blending of the great Meritage wines of California.

This grape is also grown in other parts of the country with the second most popular as Washington state more especially in the inland areas where warmer climates prevail.

In Bordeaux, France the Merlot grape ranks the highest in production volume. The biggest areas are St. Emillion, Pomeral and Fronsac. Merlot is also grown in other areas of France such as the Languedoc and Vin de Pays. In France, these wines are a bit drier or less fruity than its California cousin. They have an herbaceous and sometimes olive-like characteristic. The drier style is also evident in Italy where it is grown in Friuli, Veneto and Trentino. Smaller quantities are also produced in Tuscany and Umbria.

In Argentina and Chile, Merlot is a big part of their wine production ranking only second to Cabernet and Malbec grown in Argentina. In Australia, it is becoming as popular as it presently is in California. This wine is also grown in New Zealand where it has the potential of coming as big of hit as it has in other parts of the world.

Hocus Pocus, a seasonal bit of sorcery from the folks at Magic Hat Brewing

The idea of having fun permeates the microbrew revolution. You don’t have to look far to find colorful labels, bizarre names and creative combinations of ingredients in bottles of craft-brewed beer. Take Hocus Pocus, the latest entry from Vermont’s Magic Hat Brewing.

The label, with its background of spirals, reminds me of an old movie poster for Alfred Hitchcock’s “Vertigo.” The label, all green and yellow and adorned with a friendly honeybee, somehow conveys that this might be a fun beer to try. And indeed it is.

Rest assured, this is not your Daddy’s Pabst. Hocus Pocus – this month’s featured brew at The Little Rooster -- is an ale, top fermented with a 150 year old strain of English yeast. Its sweetness is balanced by three varieties of hops, which also help preserve the freshness of this rich golden brew.

Hocus Pocus is a fine addition to the Magic Hat family of brews that they say result from “a mysterious mix of time-honored ingredients, chaotic chemistry, humble patience and blind faith.” Those fellers sure have a way with words. And they know their way around a brewing vat too. Whether you enjoy a glass of Hocus Pocus with or without the wedge of orange that its creators suggest, do yourself a favor and pick up a couple of six packs to share with friends. They will compliment you on your good taste.

In case of rain …
Linguine with clam sauce, easy and elegant

The recent heavy rains have pushed me indoors, away from my beloved (new!) Weber grill. This month, in keeping with my wish to present recipes that are inexpensive, versatile, simple and difficult to ruin no matter what you do, I offer linguine with clam sauce.

¼ stick of butter
½ cup of olive oil
4 cloves garlic, well minced
1 cup of parsley, loosely packed
½ cup chicken broth
¼ cup white wine
red pepper flakes to taste
1 anchovy, chopped
1 bottle clam juice
1 container minced clams from the refrigerated case of the fish market
1 can baby clams
fresh grated parmesan reggiano cheese

In a large cast iron or other frying pan, melt the butter. Add the olive oil followed by the red pepper flakes, chopped anchovy, salt and pepper, minced garlic and minced parsley. Sauté gently, stirring occasionally over the next 3-4 minutes. Strain the refrigerated minced clams and pick through them for possible shell fragments. Add them and the can of baby clams to the pan. Add the chicken broth, wine and clam juice and simmer the mix for at least 20 minutes to reduce the liquid and allow the flavors to develop. Toss with linguine al dente and parmesan.

Several options: we sometimes add a can of crab meat and/or a small can of diced tomatoes. Also, a splash of medium cream whisked in at the very end elevates this dish considerably.

Did you know?

Magic Hat isn’t the only brewery to make use of the supernatural in beer marketing. Dixie, down in Louisiana, launched Blackened Voodoo Lager some years ago and immediately walked into a firestorm of criticism. Since parts of the Deep South take voodoo more seriously than the rest of the United States, some towns tried to boycott the new brew. Of course, that generated publicity and even more sales.

-- 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.

This recipe comes from Bobby Flay of the Food Network!

1/2 cup olive oil
1/3 cup orange juice
1/4 cup fresh lime juice
1/4 cup ground pasilla chilies*
2 tablespoons ground ancho chilies*
1 tablespoon minced canned chipotle chilies**
6 garlic cloves, crushed
1 onion, chopped
3 2 3/4- to 3-pound chickens, halved, backbone removed

Whisk oil, orange and lime juices, ground and canned chilies and garlic in
15x10x2-inch baking dish to blend. Mix in onion. Add chicken halves and turn to
coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.

Prepare barbecue (medium heat). Remove chicken halves from marinade. Sprinkle
with salt and pepper. Grill until chicken is cooked through, turning occasionally,
about 40 minutes.

*Ground pasilla and ancho chilies are found in the spice section of some
supermarkets. If unavailable, use dried pasilla and ancho chilies, sold in Latin
American markets, specialty foods stores and some supermarkets. Seed and stem
chilies and finely grind in spice grinder, blender or coffee grinder.

**Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are
available at Latin American markets, specialty foods stores and some supermarkets.

Makes 6 servings.


Ca’del Solo 2001 Big House Red 2002 Big House White Straight from the “screw-pulous” and exacting winemakers at Bonny Doon Vineyard comes our latest selection as the wine(s) of the month…Big House Red and Big House White. The 2001 Big House Red consists of a muscular but by no means inelegant eclectic blend of Syrah, Cabernet Franc, Carignane, Sangiovese, Barbera, Petit Sirah, Petit Verdot, Dolcetto, Genache, Mouvedre, and Nebbiolo. Without a doubt, their most intense effort to date. How’s that for a Californian red blend? The blend doesn’t stop at the red. The 2002 Big House White has its own diverse blend of white grapes consisting of the following: Riesling, Muscat, Chenin Blanc, French Colombard, Pinot Blanc, Viognier, Sauvignon Blanc, Pinot Grigio, and Marsanne. What you may find interesting with this line of wine is the screw cap you’ll find at the top of each bottle. Bonny Doon has chosen to seal their bottles with a Stelvin closure. While the Stelvin closure may not provide you with a cork’s pop, its seal is not susceptible to “corkiness,” that noxious mustiness which all to often taints wines. In addition, the Stelvin closure makes a nearly perfect airtight seal, actually more airtight than a cork. There is also the not insignificant matter of convenience. As the winemakers at Bonny Doon so eloquently put it – “One needn’t possess a post-graduate degree in mechanical engineering nor possess superhuman strength and dexterity to open the Stelvin closure.” Don’t be a regular screw off and try these wines for the special price of $9.99 ea.		Is June finally here? You wouldn’t know it here in Durham, Connecticut. Like a lot of the East Coast we’ve been dealing with colder than normal temperatures and an overabundance of rain. But, it is just a matter of time before the warm weather hits and rest assured we, at the Little Rooster, stand ready to fill all your needs. With the onslaught of new flavored vodkas and the bevy of “malternatives.” Be sure to stop in and check all the new items before you plan your next party. This month’s ‘wine of the month” is Big House Red and Big House White direct from the winemakers at Bonny Doon! Join Toby Slocum of Slocum and Sons on Friday June 6th from 4:30-7:30 and take a hit of the Big House! As always, in this newsletter you will find need- to-know information regarding our June wine tastings as well as a host of related tidbits. Our website is up and running and receiving rave reviews! 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. Give it a look and see what people are excited about. Visit us at Littleroosterliquors.com and enjoy! 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 am pleased to announce that Pamela Macrini from J. Lohr Winery will be our guest writer. Pam will give you a great background on the winery and the many varieties of grapes grown and wine produced there. This is an opportunity to hear about one of California’s top-rated wineries directly from someone who is involved and in-touch on a regular basis. As always, a big thanks goes out 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, we'll deliver within our area on the day of your event for larger orders.
Fri. 6/6 4:30-7:30 pm – Wine of the Month! – Ca’del Solo 2002 Big House White and 2001 Big House Red Fri. 6/13 4:30-7:30 pm – Crosspoint 2001 Chardonnay and 2001 Pinot Noir Fri. 6/20 4:30 – 7:30 pm – Matilda Plains 2001 Cab/Shiraz/ Merlot and 2001 Sauvignon Blanc Fri. 6/27 4:30-7:30 pm – Raymond 2001 Amber Hill Chardonnay and Chateau Cap de Merle 2001Red Bordeaux		MERLOT The ever so popular red wine Merlot, typically rich and soft with flavors of black cherry rich berry fruits and sometimes a jammy consistency with a less tannic finish than its companion Cabernet Sauvignon. In California the Merlot grape really took off in the 1990’s, which prior to that time had been over shadowed by Cabernet Sauvignon. The plantings in 1985 were almost 2,000 acres and skyrocketed to an astounding 33,000acres by 1996. This wine became a more pleasing wine to drink with dinner or on its own. With less harsh tannins, brighter fruit and a softer finish this became a crowd pleaser almost immediately. With its availability, the prices were competitive and known as a good value. Merlot is also used in blending with Cabernet to soften its tannins. It is also used in blending of the great Meritage wines of California. This grape is also grown in other parts of the country with the second most popular as Washington state more especially in the inland areas where warmer climates prevail. In Bordeaux, France the Merlot grape ranks the highest in production volume. The biggest areas are St. Emillion, Pomeral and Fronsac. Merlot is also grown in other areas of France such as the Languedoc and Vin de Pays. In France, these wines are a bit drier or less fruity than its California cousin. They have an herbaceous and sometimes olive-like characteristic. The drier style is also evident in Italy where it is grown in Friuli, Veneto and Trentino. Smaller quantities are also produced in Tuscany and Umbria. In Argentina and Chile, Merlot is a big part of their wine production ranking only second to Cabernet and Malbec grown in Argentina. In Australia, it is becoming as popular as it presently is in California. This wine is also grown in New Zealand where it has the potential of coming as big of hit as it has in other parts of the world.
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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.
Hocus Pocus, a seasonal bit of sorcery from the folks at Magic Hat Brewing The idea of having fun permeates the microbrew revolution. You don’t have to look far to find colorful labels, bizarre names and creative combinations of ingredients in bottles of craft-brewed beer. Take Hocus Pocus, the latest entry from Vermont’s Magic Hat Brewing. The label, with its background of spirals, reminds me of an old movie poster for Alfred Hitchcock’s “Vertigo.” The label, all green and yellow and adorned with a friendly honeybee, somehow conveys that this might be a fun beer to try. And indeed it is. Rest assured, this is not your Daddy’s Pabst. Hocus Pocus – this month’s featured brew at The Little Rooster -- is an ale, top fermented with a 150 year old strain of English yeast. Its sweetness is balanced by three varieties of hops, which also help preserve the freshness of this rich golden brew. Hocus Pocus is a fine addition to the Magic Hat family of brews that they say result from “a mysterious mix of time-honored ingredients, chaotic chemistry, humble patience and blind faith.” Those fellers sure have a way with words. And they know their way around a brewing vat too. Whether you enjoy a glass of Hocus Pocus with or without the wedge of orange that its creators suggest, do yourself a favor and pick up a couple of six packs to share with friends. They will compliment you on your good taste. In case of rain … Linguine with clam sauce, easy and elegant The recent heavy rains have pushed me indoors, away from my beloved (new!) Weber grill. This month, in keeping with my wish to present recipes that are inexpensive, versatile, simple and difficult to ruin no matter what you do, I offer linguine with clam sauce. ¼ stick of butter ½ cup of olive oil 4 cloves garlic, well minced 1 cup of parsley, loosely packed ½ cup chicken broth ¼ cup white wine red pepper flakes to taste 1 anchovy, chopped 1 bottle clam juice 1 container minced clams from the refrigerated case of the fish market 1 can baby clams fresh grated parmesan reggiano cheese In a large cast iron or other frying pan, melt the butter. Add the olive oil followed by the red pepper flakes, chopped anchovy, salt and pepper, minced garlic and minced parsley. Sauté gently, stirring occasionally over the next 3-4 minutes. Strain the refrigerated minced clams and pick through them for possible shell fragments. Add them and the can of baby clams to the pan. Add the chicken broth, wine and clam juice and simmer the mix for at least 20 minutes to reduce the liquid and allow the flavors to develop. Toss with linguine al dente and parmesan. Several options: we sometimes add a can of crab meat and/or a small can of diced tomatoes. Also, a splash of medium cream whisked in at the very end elevates this dish considerably. Did you know? Magic Hat isn’t the only brewery to make use of the supernatural in beer marketing. Dixie, down in Louisiana, launched Blackened Voodoo Lager some years ago and immediately walked into a firestorm of criticism. Since parts of the Deep South take voodoo more seriously than the rest of the United States, some towns tried to boycott the new brew. Of course, that generated publicity and even more sales. -- 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.
*This recipe comes from Bobby Flay of the Food Network!* 1/2 cup olive oil 1/3 cup orange juice 1/4 cup fresh lime juice 1/4 cup ground pasilla chilies* 2 tablespoons ground ancho chilies* 1 tablespoon minced canned chipotle chilies** 6 garlic cloves, crushed 1 onion, chopped 3 2 3/4- to 3-pound chickens, halved, backbone removed Whisk oil, orange and lime juices, ground and canned chilies and garlic in 15x10x2-inch baking dish to blend. Mix in onion. Add chicken halves and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally. Prepare barbecue (medium heat). Remove chicken halves from marinade. Sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, about 40 minutes. Ground pasilla and ancho chilies are found in the spice section of some supermarkets. If unavailable, use dried pasilla and ancho chilies, sold in Latin American markets, specialty foods stores and some supermarkets. Seed and stem chilies and finely grind in spice grinder, blender or coffee grinder. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets. Makes 6 servings.