Little Rooster Liquors December Newsletter

Fri. 5/2 4:30-7:30 pm – Wine of the Month! – Andretti Selection Series 2000 Chardonnay and 2000 Merlot

Fri. 5/9 4:30-7:30 pm – Castle Rock 2001 Chardonnay and 2001 Shiraz

Fri. 5/16 4:30-7:30 pm – Sterling Vineyards Vintner’s Collection 2000 Chardonnay, Merlot, and Shiraz

Fri. 5/23 4:30-7:30 pm – La Crema 2001 Chardonnay and
Chateau Grande Cassagne 2002 Rose

Fri. 5/30 4:30-7:30 pm – Kirralaa 2002 Chardonnay, 2001 Cabernet Sauvignon, and 2001 Bushvine Shiraz

SAUVIGNON BLANC

Sauvignon Blanc is a white grape that originates in Bordeaux, more specifically produced in Entre Deux Mers and Graves where it is blended with Semillon to produce a dry crisp wine. In contrast, this grape is also used in the sweet desert wines of Sauternes. Other areas in France this grape is grown are in Loire including Pouilly Fume and Sancere.

Sauvignon Blanc is light yellow in color. It is considered grassy and herbaceous and consists of flavors of bright tropical fruits, kiwi, and grapefruit green apple. Typically this a lighter wine with bright fruit flavors with a dry and slightly acidic finish.

Sauvignon Blanc is also popular white grape grown in California, where it is commonly known as “Fume Blanc,” a name coined by Robert Mondavi. This increased its sale production in the 1980’s. Now it is sold under both names depending on the producer. Another state that grows this grape and does well in the wine market is Texas.

Other countries that grow and produce this grape are, Italy where it is grown in Friuli, Alto Adige and Collio. Chile also grows this grape but a good portion of it is blended with other grapes in making the more popular blends common to the area. In Spain and Portugal it is grown but it is not as popular because of the warmer climate, which results in the wine coming off a little oily. Australia and New Zealand grow close to the same amount although the Australian Chardonnays overshadow their Sauvignon Blancs. New Zealand is noted for their Sauvignon Blancs that come specifically from the Marlborough area. South Africa is another country exporting a great number of Sauvignon Blancs.

Sauvignon Blanc gets best results when it is grown in cooler temperatures, that gives its fresh bright flavors and it is best consumed young. Enjoy this wine with lobster or grilled fish. This a refreshing wine to have with dinner or on its own on a nice summer day. Enjoy!

‘Pete’ is set for summer with a lemon-aided brew

Available in all 50 states, Pete’s beers have managed to become mainstream without losing the cachet they’ve earned as true craft brews. Popularity can sometimes mean that a brewer, or restaurateur, for example, opts to create something that the public at large will accept, rather than retaining the bold and special qualities that made people notice their product in the first place.

Not to worry. Pete’s shows no inclination of becoming bland, or of trying to be all things to all beer drinkers. The folks at Pete’s brew distinctive beer but don’t take themselves too seriously, judging from the “wicked” moniker and the delightful packaging of their seven brews.

Pete’s Wicked Summer Brew is this month’s featured beer at The Little Rooster. It’s a lager with a hint of lemon, which you will sniff more than taste. It’s a perfect grill for the deck, with ribs under the smoker; for the boat with lines out trolling for stripers, or for the sandlot baseball field, with kids sliding home.

Pete’s is American as apple pie, but the lager has a Teutonic feel to it, and that works for me. I’d like to float down the Rhine this summer, but failing that, I’ll settle for a few cold bottles of Pete’s Wicked Summer Brew with pals on the deck.

Oh, and for the record, there really is a Pete.

Try building a grilled eggplant tower

Grilling season is here at last. It’s my favorite form of cooking, and I’m always trying to come up with new ideas to complement the old standbys. The other night I concocted a recipe that was absolutely memorable, as long as you like eggplant.

I first encountered an eggplant tower at the Tuscany Grill in Middletown. I enjoyed it so much that I wondered why it couldn’t be more or less reproduced on my Weber grill. Turns out it can, and it’s easy. Here’s how:

Peel an eggplant and slice it crossways into a dozen or so pieces. Salt them lightly on both sides and leave for 15 minutes between paper towels or even in a colander. After they’re through sweating, wipe them dry, array them on a platter and brush both sides with olive oil and fresh ground pepper.

On a second plate or platter, place sliced mozzarella, sliced tomato and whole fresh basil leaves, enough to put one piece of each on each eggplant slice. Also bring out to the grill a jar of crushed garlic or some thin slices that you’ve lightly sautéed yourself.

When your coals are ready (or your gas flame has done its thing), use tongs to put the slices onto the grill. Carefully brown one side and turn them over, adding a bit of the garlic to each, followed by tomato, basil and mozzarella. Cover the grill and let the melting begin. The trick here is not to burn your creation, but also to cook the eggplant through.

I gently move mine off the direct heat and give them about five minutes covered. I then use the tongs to stack them up, two or three slices per tower. If you need to hold them for a while, simply transport them on the toaster oven pan and put them in the toaster oven to keep warm.

Did you know?

The Weber grill website is worth a visit. Apart from pitching their great products, the site offers a free on-line newsletter with grilling tips and recipes.

Weber grills have been around since 1951, improving here and there along the way. I’ve been a fan of the charcoal variety for years, but whether you favor charcoal or gas, the Weber can’t be beat, in my book. I bought one 12 years ago, left it outside all year round and only now am fixin’ to fetch a new one. The new one will have more features and cost about the same as the one that lasted a dozen years and cranked out hundreds, if not thousands, of burgers, chickens, ribs, turkeys, salmon, catfish, eggplant and even occasional homemade pizzas.

-- 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.

Have your local butcher or store cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking.

Enjoy with a hearty Cabernet Sauvignon, such as Pedroncelli “Three Vineyards” Cabernet or your favorite beer.

1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
1/4-cup olive oil
7 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1-tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary

Paprika-Parmesan Butter

Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.

Steaks

Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18
minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.

Makes 4 servings.


Andretti 2000 Pinot Grigio & 2000 Merlot The Andretti Winery is located in California’s famed Napa Valley. Established in 1996, the 53-acre winery is committed to the same high standards of excellence that are evident of its founders; head wine maker Bob Pepi and Grand Prix legend Mario Andretti. The Andretti Selection Series are made from the finest quality grapes. This is clearly evident in both the Chardonnay and Merlot. The California Chardonnay is estate bottled and made from grapes sourced mainly from the central and north coasts. This medium-bodied Chardonnay exhibits a nice marriage of fruit with a touch of oak enhancement. Bright fruit aromas, notes of pear and vanilla spice are evident with a rich lingering, enjoyable finish. This wine pairs well with grilled seafood, light Mediterranean dishes, pork and veal. The California Merlot is a medium-bodied red that is easy to drink and can be enjoyed by itself or with a wide array of foods. Intense bright fruit aromas of ripe berries, spice, cracked pepper, cigar box, and cherry are among the scents that get into the nose. This wine has a soft feel up front with vanilla and plum flavors that mimic the aromas enhanced by a touch of oak. This wine pairs nicely with lighter meats like chicken and pork. It also can go with a variety of pastas with light sauces and can even pair well with barbequed items. Enjoy either of them for the palatable price of $ 8.99. Only at the Little Rooster!		The month of May not only brings flowers and warmer weather but a host of new items featured at The Little Rooster. We have been working hard to bring in new wines from a variety of distributors so we can always provide our customers with the latest in trends from the wine community. I am extremely pleased to tell you that with the month traditionally culminating with the Indianapolis 500, our selection for the Wine of the Month comes straight from one of the most heralded Grand Prix drivers to set foot on this earth - Mario Andretti. I had the opportunity to meet Mario last month at a tasting for his line of wines. It was clearly apparent that the effort he always put forth at the “Brickyard”, he has done the same with his wine. We will be featuring his Chardonnay and Merlot from his Andretti California Selection Series. Both the Chardonnay and Merlot will be the tastes of the day. Please join Meghan Flynn from Banana Dog Distributors on Friday, May 2nd from 4:30 – 7:30, as she tastes you on these great buys from Napa Valley. And while you are on line check out more from Mario at Andrettiwinery.com. As always, in this newsletter you will find need- to-know information regarding our May 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 Meghan Flynn from Banana Dog Distributors will be our guest writer. Meghan will temp you taste buds with some great cocktails, highlighting both “the classics” and the newcomers. You wont get bored this summer with concoctions that Meghan talks about. Have some fun with this and enjoy a classic or new cocktail this summer! 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. 5/2 4:30-7:30 pm – Wine of the Month! – Andretti Selection Series 2000 Chardonnay and 2000 Merlot Fri. 5/9 4:30-7:30 pm – Castle Rock 2001 Chardonnay and 2001 Shiraz Fri. 5/16 4:30-7:30 pm – Sterling Vineyards Vintner’s Collection 2000 Chardonnay, Merlot, and Shiraz Fri. 5/23 4:30-7:30 pm – La Crema 2001 Chardonnay and Chateau Grande Cassagne 2002 Rose Fri. 5/30 4:30-7:30 pm – Kirralaa 2002 Chardonnay, 2001 Cabernet Sauvignon, and 2001 Bushvine Shiraz		SAUVIGNON BLANC Sauvignon Blanc is a white grape that originates in Bordeaux, more specifically produced in Entre Deux Mers and Graves where it is blended with Semillon to produce a dry crisp wine. In contrast, this grape is also used in the sweet desert wines of Sauternes. Other areas in France this grape is grown are in Loire including Pouilly Fume and Sancere. Sauvignon Blanc is light yellow in color. It is considered grassy and herbaceous and consists of flavors of bright tropical fruits, kiwi, and grapefruit green apple. Typically this a lighter wine with bright fruit flavors with a dry and slightly acidic finish. Sauvignon Blanc is also popular white grape grown in California, where it is commonly known as “Fume Blanc,” a name coined by Robert Mondavi. This increased its sale production in the 1980’s. Now it is sold under both names depending on the producer. Another state that grows this grape and does well in the wine market is Texas. Other countries that grow and produce this grape are, Italy where it is grown in Friuli, Alto Adige and Collio. Chile also grows this grape but a good portion of it is blended with other grapes in making the more popular blends common to the area. In Spain and Portugal it is grown but it is not as popular because of the warmer climate, which results in the wine coming off a little oily. Australia and New Zealand grow close to the same amount although the Australian Chardonnays overshadow their Sauvignon Blancs. New Zealand is noted for their Sauvignon Blancs that come specifically from the Marlborough area. South Africa is another country exporting a great number of Sauvignon Blancs. Sauvignon Blanc gets best results when it is grown in cooler temperatures, that gives its fresh bright flavors and it is best consumed young. Enjoy this wine with lobster or grilled fish. This a refreshing wine to have with dinner or on its own on a nice summer day. Enjoy!
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Cocktail Classics Meghan Flynn Meghan is Sales Manager for Banana Dog Wine and Spirit Distributors located in East Haddam. She holds a BA in Communications from Central Connecticut State University, with a Public Relations concentration and a minor in Psychology. She currently resides is Middletown with her boyfriend and two cats. From the unforgettable classics to cool new alternatives, there’s bound to be something different for everyone this summer when it comes to drink options. The long, cold and snowy winter of 2003 has us all looking forward to sun, surf, and barbeques. What better way to get settled into the season than by sharing the classic summer cocktails or fresh new drink options with friends. So shake things up this summer! Whether it’s rejuvenating old classics like the traditional martini, or adding something new to the mix like a Mojito, you’re bound to make a splash. A beverage trade publication recently spotlighted drink trends in two seperate lists: the Top Ten Cocktails of all Time and the Top Ten New Cocktails. These two lists provide some exciting alternatives to the everyday cocktail options, because we’ve all been caught on occasion searching for a fresh alternative or the perfect cocktail solution at the package store. This year, instead of the usual wine spritzer, why not try a cosmopolitan? Instead of a boring light beer, try a classic margarita. There are plenty of options, so don’t get bored drinking the same old thing this year- add some variety to your drink menu. Here are some suggestions to keep in mind if you are suddenly caught looking for something different to drink: Cocktail Classics Margarita: Blend 1½ oz. tequila, ½ oz. triple sec & ½ oz lime juice. Add ice and rim glass with salt (if desired). Garnish slice of lime Traditional Martinis: 1½ oz. gin or vodka, ½ oz dry vermouth. This famous cocktail can be served straight up or on the rocks with a twist of lemon, olives, or onions). Try Brokers London Dry Gin, or any favorite vodka selection. (assorted alcohols) mixed with juice: Use 1½ oz of your favorite liquor mixed with any of the following juices; cranberry, orange, grapefruit, pineapple, tomato, punch, or lemonade. Try Artic vodka liquor for fresh fruit flavors. 7&7: Seagrams 7 and 7-up Whiskey sour: 1½ oz whiskey, add sour mix and serve on the rocks. Garnish with orange and cherry Rum and coke: 2 oz. dark rum and cola served in a Collins glass over ice. Garnish with lime. White Russian: 1½ oz vodka, ¾ oz Coffee Liquor, ¾ oz of cream. Served in a rocks glass over ice with cream floated on top of liquor Daiquiri: 1½ oz rum, 2 oz lemon or lime juice blended with any of the following; fresh strawberries, bananas, coconut, or plain (made with superfine sugar) Bourbon Manhattan: Rocks glass with ice, ¼ oz sweet vermouth, 1½ oz bourbon (or whiskey) and a dash of bitters. Garnish with a cherry Tom Collins: Blend or shake 1½ oz gin and 1½ oz lemon juice with ice and top with club soda Cosmopolitan: 3 oz chilled vodka (traditionally lemon flavored vodka), splash of lime juice, splash of triple sec, and a splash of cranberry juice. Strain over ice and garnish with a lime. For a bit of variety try this with Artic Flavored Vodka liquors, they offer peach, melon, strawberry and Thai fruits. Trendy Martinis: (ie: chocolate martini, espresso martinis, etc) Use 3 oz. of your favorite vodka, 1oz of the flavored liquor of you choice. Serve chilled in a martini glass. (Keep in mind that these drinks are not actually martinis because they do not contain any vermouth! Mojito: Muddle 2oz sugar with a lime wedge and 2 small mint leaves. Add 1½ oz white rum and mojito mix (found at any package store). Serve in a collins glass filled with ice. Mudslide: Combine 1oz Irish cream with 1oz of coffee liquor (such as Kahlua), 1oz cream. Served in a rocks glass traditionally but can also be served frozen or as a shot. Long Island Iced Tea: Fill a Collins glass with ice. Add ½ oz gin, ½ oz vodka, ½ oz rum, ½ oz tequila, ½ oz triple sec, and a splash of lime juice. Add sour mix and a splash of cola. Garnish with a lemon wedge. Kamikaze: Add 1oz of vodka, splash of lime juice and a splash of triple sec to a rocks glass filled with ice or shake with ice and strain into a shot glass. Pina Colada: 1½ oz rum, 2oz pineapple juice, 1oz cream of coconut. Blend with crushed ice and serve with a pineapple wedge. Try this with Marimba Orange Rum – it’s a refreshing alternative to regular light rum… additional flavor too! Sex on the Beach: 1/3 oz vodka, 1/3 oz melon liquor, 1oz cranberry juice, 1 oz orange juice. Serve in a rocks glass over ice. Try this with Artic Melon (or peach) and you get both the vodka and liquor in one! Alabama Slammer: 1oz. Southern Comfort, 1 oz. Amaretto. Add orange juice and cranberry juice and serve on the rocks or as a shot. Lemon Drop: Serve chilled in a shot glass, 1oz vodka, splash sour mix, pinch of sugar and a splash of 7-up. Try this recipe with Absolut Citron or any other lemon-flavored vodka and you can eliminate the sour mix. The next time you’re looking for something fun and different to drink while on vacation, while at a party, or with friends, consider these new and exciting recipes. Drink recipes and summer cocktail trends are constantly evolving. So this summer sit back and sip on something different while you soak up the sun. Cheers!
‘Pete’ is set for summer with a lemon-aided brew Available in all 50 states, Pete’s beers have managed to become mainstream without losing the cachet they’ve earned as true craft brews. Popularity can sometimes mean that a brewer, or restaurateur, for example, opts to create something that the public at large will accept, rather than retaining the bold and special qualities that made people notice their product in the first place. Not to worry. Pete’s shows no inclination of becoming bland, or of trying to be all things to all beer drinkers. The folks at Pete’s brew distinctive beer but don’t take themselves too seriously, judging from the “wicked” moniker and the delightful packaging of their seven brews. Pete’s Wicked Summer Brew is this month’s featured beer at The Little Rooster. It’s a lager with a hint of lemon, which you will sniff more than taste. It’s a perfect grill for the deck, with ribs under the smoker; for the boat with lines out trolling for stripers, or for the sandlot baseball field, with kids sliding home. Pete’s is American as apple pie, but the lager has a Teutonic feel to it, and that works for me. I’d like to float down the Rhine this summer, but failing that, I’ll settle for a few cold bottles of Pete’s Wicked Summer Brew with pals on the deck. Oh, and for the record, there really is a Pete. Try building a grilled eggplant tower Grilling season is here at last. It’s my favorite form of cooking, and I’m always trying to come up with new ideas to complement the old standbys. The other night I concocted a recipe that was absolutely memorable, as long as you like eggplant. I first encountered an eggplant tower at the Tuscany Grill in Middletown. I enjoyed it so much that I wondered why it couldn’t be more or less reproduced on my Weber grill. Turns out it can, and it’s easy. Here’s how: Peel an eggplant and slice it crossways into a dozen or so pieces. Salt them lightly on both sides and leave for 15 minutes between paper towels or even in a colander. After they’re through sweating, wipe them dry, array them on a platter and brush both sides with olive oil and fresh ground pepper. On a second plate or platter, place sliced mozzarella, sliced tomato and whole fresh basil leaves, enough to put one piece of each on each eggplant slice. Also bring out to the grill a jar of crushed garlic or some thin slices that you’ve lightly sautéed yourself. When your coals are ready (or your gas flame has done its thing), use tongs to put the slices onto the grill. Carefully brown one side and turn them over, adding a bit of the garlic to each, followed by tomato, basil and mozzarella. Cover the grill and let the melting begin. The trick here is not to burn your creation, but also to cook the eggplant through. I gently move mine off the direct heat and give them about five minutes covered. I then use the tongs to stack them up, two or three slices per tower. If you need to hold them for a while, simply transport them on the toaster oven pan and put them in the toaster oven to keep warm. Did you know? The Weber grill website is worth a visit. Apart from pitching their great products, the site offers a free on-line newsletter with grilling tips and recipes. Weber grills have been around since 1951, improving here and there along the way. I’ve been a fan of the charcoal variety for years, but whether you favor charcoal or gas, the Weber can’t be beat, in my book. I bought one 12 years ago, left it outside all year round and only now am fixin’ to fetch a new one. The new one will have more features and cost about the same as the one that lasted a dozen years and cranked out hundreds, if not thousands, of burgers, chickens, ribs, turkeys, salmon, catfish, eggplant and even occasional homemade pizzas. -- 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.
Have your local butcher or store cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking. Enjoy with a hearty Cabernet Sauvignon, such as Pedroncelli “Three Vineyards” Cabernet or your favorite beer. 1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds) 1/4-cup olive oil 7 large garlic cloves, minced 1 tablespoon chopped fresh thyme 1-tablespoon salt 2 teaspoons ground black pepper 1 teaspoon chopped fresh rosemary Paprika-Parmesan Butter Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally. Steaks Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve. Makes 4 servings.