Little Rooster Liquors October Newsletter

If you didn't make it to Munich for this year's Oktoberfest, don't despair. This month's brew at The Little Rooster is Trout Brook Oktoberfest, and while you'll have to supply your own oompah bands, German radishes and huge stoneware mugs to mimic the Munich experience, the Trout Brook won't let you down. Trout Brook is a Hartford brewpub, but this specialty ale actually is made by Mendocino Brewing Company in Saratoga Springs, NY. When I read the label and saw Mendocino, I immediately thought of California and wondered … could it be?

Sure enough, it's the same well-respected company that opened California's first brewpub in 1983 in a little town in the north called Hopland, appropriately enough.

By chance, I passed through Hopland and enjoyed one of Mendocino's ales on a trip a few months back. Their brews are named after raptors that inhabit the woods and fields around the town. I sampled a Red Tail Ale, if memory serves, and it was delightfully similar to the wonderful amber Oktoberfest that's now available at The Little Rooster.

So, if Munich and the raucous but unforgettable Hofbrauhaus weren't in your travel plans this year, think about next year. In the meantime, stop by the nearest German or Polish deli and pick up some bratwurst, knockwurst and weisswurst. While they're grilling, whip up the following simple side dish to accompany them. Serve with grainy bread, butter and German mustard.

Red Cabbage and Apples

1 head shredded red cabbage; 3 washed, cored, pared, chopped apples; ½ cup firmly packed brown sugar; ¾ tsp. allspice; 4 whole cloves; ½ cup cider vinegar; ¼ cup butter.

Toss all but vinegar and butter in large pot, add water to just cover. Cover pot loosely and bring to boil. Boil over moderate heat till cabbage and apples are tender (8-10 min.). Remove from heat, drain and toss with vinegar and butter.

Did you know?

Oktoberfest began in Bavaria in the early 1800s as an agricultural fair. Soon beer became the focal point of the event, and today well over a million gallons is quaffed.

The original event has spawned hundreds of imitators around the world. Anywhere with a substantial population of people of German ancestry is likely to have their own Oktoberfest toward the end of September or into October.

They all feature bands, beer and traditional foods like schnitzels, giant pretzels and sausages.

-- 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.


Rex Goliath Chardonnay Cabernet Sauvignon At the turn of the century, Rex Goliath was the treasured 47lb rooster starring as the big attraction of a Texas Circus. The labels on these wines replicates the circus banner that once hung above Rex's roost. At our roost, you can now sample these affordable, delectable, and premium varietals from California. The Cab is hearty in structure and concentration. It is dark and intense in color with hints of cedar and oak, and layers of raspberry, plum, mocha, and currants - an excellent pairing with a hearty red meat dish, and even a good old fashioned hamburger. The Chardonnay tastes of toasted oak with layers of pineapple, pear, and citrus. This wine also has a solid core of acidity and a great taste from start to finish. Superbly served with both fish and a rich pasta like Fettuccini Alfredo. Either Cab or Chardonnay - Yours for just $8.99 per bottle all month at the Little Rooster.		Now that Fall is upon us, thoughts turn to the holidays and spending time with family and friends. What better way to celebrate this spectacular season, than to come in and sample our Rex Goliath wines of the month, purchase a few bottles, and get together for some friends to toast in the autumn splendor. Throughout this month's newsletter, be sure to check out the other information regarding our October tastings as well as a host of related tidbits. I am pleased to announce the formal launching of our website. Many have worked long and hard developing what I feel is a user-friendly, informative site. Through this website you will be able to access our archived newsletters, and former recipes, beer info, and wines of the month, along with a host of information regarding all your favorite spirits. If you are looking for anything from wine info to super links, to our now-famous brand of Rooster-wear clothing, just point your browser to the following address: Littleroosterliquors.com. Check it out and have some fun with it! In this month's Guest of the Month section, I introduce you to Mr. Rob Lawrence from Hartley and Parker Ltd, a current supplier of many fine wines to the Little Rooster. Rob has been calling on us from our inception and played an integral part in the crucial days just prior to our grand opening. It gives me great pleasure to have him apart of this month's newsletter. Rob has been with Hartley and Parker close to three years. Prior to that he, along with a partner, he owned and operated a fine wine and spirit shop. With his varied background, Rob brings to the table both retail and distributor knowledge of this industry. I hope you enjoy his column. 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.
Fri. 10/4 4:30 - 7:30 pm - Wine of the Month! - Rex Goliath Chardonnay and Cabernet Sauvignon Fri. 10/11 4:30 - 7:30 pm - Black Marlin Shiraz and Blackstone Chardonnay Fri. 10/18 4:30 - 7:30 pm - Jean Paul Brun Chardonnay and Yellow Tail Cabernet Sauvignon Fri. 10/25 4:30 - 7:30 - Kendall Jackson Limited 20th Harvest Chardonnay and Vintner's Reserve Cabernet Sauvignon		Choosing the Right Wine Whether it is a tasty appetizer, a robust entrée, or a mouth-watering dessert, there are wines that suit every occasion. Wines range in flavor from light and crisp to heavy and acidic; from dry and tannic to fruity and sweet. Although it may be fun to experiment tasting different types of wines, do not get bullied into selecting a wine for your meal because the "wine experts" say so. The goal is to select a wine that pairs with your meal but more importantly, is one that you can enjoy. It's fine to have a rich white wine with your beef selection or a lighter red wine with fish. Wines that pair well with fatty fish such as swordfish or lobster are those that have a higher acidic level. Sauvignon Blancs and Pinot Grigios fit the bill here. Red sauces, steak, and hearty beef dinners demand a wine that will hold up rather than get lost in them. These wines include, Cabernet, Red Bordeaux, Red Zinfandel, and some Syrah or Shiraz. On the other hand, pork dishes pair better with Chardonnay or a light red such as Pinot Noir. Hams, which are salty to the taste, calls for a slightly fruity wine such as Chenin Blanc, a dry Riesling, or a White Zinfandel. A light meat like chicken more times than not calls for a white wine such as Chardonnay, but on occasion a dry Rose pairs nicely, especially when the chicken is barbecued. When you've completed your entrée, it is time for dessert and there are many wines that can be served here. Sweet wines more commonly known as dessert wines are the perfect selection for those final treats. Late harvest Rieslings, Sauternes, Ports or Cream Sherries are the wines that pair best with desserts. If you are up for a real treat, have a glass of Port accompanied by a piece of chocolate. Remember; have fun choosing your wines. Sure, it's okay to get recommendations, but don't select a particular wine because somebody is telling you to do so.
Check out our Roosterwear.
Does The Glass Really Matter? By Rob Lawrence Hartley & Parker, Ltd. You've planned the perfect meal! The china and flatware are out, the candles are lit and you have the perfect bottle of wine. Now, you wonder, how can this possibly be improved upon? Have you considered the stemware? Many are amazed to find that the stemware can dramatically change the perception of your favorite wine. "I never dreamed my wines were this good!" exclaimed Robert Mondavi after his first experience with Riedel Crystal. How can this be? Almost 250 years ago a man named Johann Leopold Riedel, clearly a wine lover, decided that if there were different tasting zones on the tongue, then it should be possible to improve the wine drinking experience by pouring the wine to the zones that will be most pleasing. His research showed that the tip of the tongue recognizes sweetness, the middle for acid, the back for bitterness and the sides for salt. It should stand to reason that if you would prefer to reduce the effect of tannin in a Cabernet Sauvignon you might design a rim that would pour it directly to the front of your tongue so that by the time it reaches the back of your mouth you will already have the sensation of sweetness and acidity thereby reducing the tannic bitterness. So, that's what he did! Of course, before indulging in our little treasure, we might first want to inhale the pleasant aromas. This is when the shape of your vessel becomes important. Firstly, a proper pour for a white wine is about 3oz., 4-5oz for a red and 1oz for liquor. When the wine is first poured it begins to evaporate and the aromas fill the glass. As we swirl the glass, the wine is spread across a larger surface thereby increasing the evaporation and intensifying the aroma. The lightest vapors of flower and fruit float the highest above the wine suggesting of course that our big, heavy Cabernet Sauvignon might smell best in a tall glass where fruit will not necessarily be overrun by the weight of alcohol or wood. The middle is filled with vegetal and earthy aromas and the heaviest aromas of wood and alcohol are found closest to the wine in the glass. Additional improvements to the proper glass would include using lead crystal. The microscopic lead pieces in the crystal stick out and therefore increase the surface area which of course provides a more intense aroma. In 1958, Georg Riedel introduced his Burgundy Grand Cru glass as the only stemware on display in New York City's Museum of Modern Art. Who knew we could all easily attain Fine Art!
If you didn't make it to Munich for this year's Oktoberfest, don't despair. This month's brew at The Little Rooster is Trout Brook Oktoberfest, and while you'll have to supply your own oompah bands, German radishes and huge stoneware mugs to mimic the Munich experience, the Trout Brook won't let you down. Trout Brook is a Hartford brewpub, but this specialty ale actually is made by Mendocino Brewing Company in Saratoga Springs, NY. When I read the label and saw Mendocino, I immediately thought of California and wondered … could it be? Sure enough, it's the same well-respected company that opened California's first brewpub in 1983 in a little town in the north called Hopland, appropriately enough. By chance, I passed through Hopland and enjoyed one of Mendocino's ales on a trip a few months back. Their brews are named after raptors that inhabit the woods and fields around the town. I sampled a Red Tail Ale, if memory serves, and it was delightfully similar to the wonderful amber Oktoberfest that's now available at The Little Rooster. So, if Munich and the raucous but unforgettable Hofbrauhaus weren't in your travel plans this year, think about next year. In the meantime, stop by the nearest German or Polish deli and pick up some bratwurst, knockwurst and weisswurst. While they're grilling, whip up the following simple side dish to accompany them. Serve with grainy bread, butter and German mustard. Red Cabbage and Apples 1 head shredded red cabbage; 3 washed, cored, pared, chopped apples; ½ cup firmly packed brown sugar; ¾ tsp. allspice; 4 whole cloves; ½ cup cider vinegar; ¼ cup butter. Toss all but vinegar and butter in large pot, add water to just cover. Cover pot loosely and bring to boil. Boil over moderate heat till cabbage and apples are tender (8-10 min.). Remove from heat, drain and toss with vinegar and butter. Did you know? Oktoberfest began in Bavaria in the early 1800s as an agricultural fair. Soon beer became the focal point of the event, and today well over a million gallons is quaffed. The original event has spawned hundreds of imitators around the world. Anywhere with a substantial population of people of German ancestry is likely to have their own Oktoberfest toward the end of September or into October. They all feature bands, beer and traditional foods like schnitzels, giant pretzels and sausages. -- 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.
Active time: 20 min Start to finish: 45 min 1 (12-oz) tuna steak (1 1/2 inches thick) 3 teaspoons olive oil 3 garlic cloves, minced 12 oz dried farfalle (bow-tie pasta) 1/4 teaspoon dried hot red pepper flakes 1 tablespoon finely grated fresh lemon zest 2 tablespoons fresh lemon juice 10 Kalamata or other brine-cured black olives, pitted and slivered 1/2 cup coarsely chopped fresh flat-leaf parsley Preheat oven to 400°F. Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes. Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2-teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total. Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1-cup cooking water, then drain pasta in a colander. While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat. Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature. Makes 4 Servings. We recommend a nice pinot grigio for this dish. Of the selections we carry in house, Bortoluzzi or Santa Margherita would pair nicely.