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It's hard to improve on an afternoon of fly fishing on the famous Tweed River in Scotland, but my wife found a way. After catching and releasing a couple of brown trout already sporting their vibrant fall colors, I walked along the bank and before long encountered my wife, Donna, who had been to town and returned with an old friend -- Stella Artois beer.

With the late August setting sun glistening off the rushing water and the ducks bickering among themselves, I sat down to enjoy the moment, and the Stella.

And you can too, because Stella is The Little Rooster's beer of the month. Belgium's best known beer, born in the 1300s, has finally made it to the United States. If you like Heineken and Pilsner Urquell, you'll love Stella. It's a light pilsner style beer, aromatic and hoppy.

Try it out with some friends. They'll be impressed with your good taste, and you'll be impressed with Stella's. It's truly Stella-gant!

Belgium's best known gastronomic contributions are, of course, Belgian waffles and Belgian frites, an improvement on traditional French fries. Since neither exactly go with beer, here's an easy one-pan recipe that also comes from a Belgian kitchen.

Sole with Butter and Beer
Two sole or other whitefish filets
4 tbsp butter
One shallot, minced
¼ cup crème fraîche (if you can't find it, substitute light cream)
Juice of ½ lemon
Beer
Flour
Capers
3 sprigs freshly chopped parsley
Salt and pepper

Season the fish and dust it with flour. Melt butter in a large cast iron skillet and add the fish, cooking it on each side until browned. Remove the fish to a plate. Using a whisk, deglaze the pan and add, over medium heat, the shallot, followed a minute or so later, by the parsley, crème fraîche, lemon juice, capers and beer. Whisk it all together for two minutes or so and then return your fish to the pan, spooning the sauce over it. Finish cooking the fish, which won't take long. Serves two.

Did you know?

Stella Artois is one of the few pilsners Belgium produces. The country is mostly known for its fruity lambic-style beers and the ales produced by monks at many Belgian monasteries.

The lambics and the ales are definitely an acquired taste. There's nothing subtle about them. Stella, on the other hand, for American taste buds, is like an old friend, familiar and good to encounter once again.

-- 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.


Covey Run 1999 Chardonnay 2000 Cabernet-Merlot Covey Run's 1999 Chardonnay is a blend of grapes from seventeen vineyards in Washington State. The long, cool, dry autumn of 1999 bestowed this wine with its lovely, ripe fruit, and very delicate flavors. The fermentation process was split between stainless steel tanks and barrels and then blended together to form a vanilla, toasty flavor and a creamy texture. This wine is best served with lighter foods such as fish, chicken, and salad dishes. The 2000 Cabernet-Merlot blend is actually a blend of three grape varieties. Cabernet Sauvignon for structure, Merlot for richness and roundness, and Cabernet Franc for fruitiness and spiciness. This wine denotes spicy, juicy berry flavors and a smoky aroma, making it an excellent pairing with salmon, pasta, and other dishes with meaty and oily flavors.		I welcome all of you to the third edition of our newly redesigned newsletter. You will find need- to-know information regarding our September wine tastings as well as a host of related tidbits. The launching of our website is just days away. 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. Last month I launched a new section to the newsletter - Guest of the Month. This where we will feature knowledgeable people in the wine, beer and food industries to help educate us on their expertise. This month, let me introduce you to Mr. Paul Burne, a good friend and current supplier of many fine wines to the Rooster. Don't miss Paul's (Worldwide Wines) column in this issue! In July, we introduced our Rooster Wine and Beer Guys. We asked YOU to help us name them. Well, the tallies are in and we have two winners! Our beer guy is now named "Brewster Rooster" courtesy of Ms. Karen King of East Haven. The new moniker of our discriminating wine guy is "Sauvignon Sam" thanks to Mr. Phil Augeri of Rockfall. Thanks to all who participated! *Beer Tasting this Month* Troutbrook Brewing Company - Connecticut's Beer - will be on hand to taste their well-known Thomas Hooker Ale and their Troutbrook Octoberfest. Join us for the festivities on Saturday, September 14th from 4:00 p.m. - 7:00 p.m. and get a taste of Connecticut's finest! 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. 9/6 4:30-7:30 pm - Wine of the Month! - Covey Run 1999 Chardonnay and 2000 Cabernet-Merlot Fri. 9/13 4:30-7:30 pm - Sicilian wines from Tre Vigne. 1999 Grillo, 1999 Inzolia, and 1999 Frappato Fri. 9/20 4:30 - 7:30 pm - Chateau Ste Michelle 2000 Chardonnay, Meridian 1999 Merlot and Los Caminillos Tempranillo Fri. 9/27 4:30 - 7:30 - R.H. Phillips Toasted Head 2000 Chardonnay, Jest Red (a red blend)		White Wines - Steel vs. Oak During the winemaking process white wines are fermented in steel tanks, French oak or American oak barrels. By the mere selection of what type of tank or barrel to use the winemaker can impart the particular flavor from that source into the wine. If you are a person who enjoys Pinot Grigios or Sauvignon Blancs, it is the crispness that excites your palette with flavors that include citrus and tropical fruit ending with a clean, sometimes tart finish. People will refer to this crispness as a "steely finish" due to its fermentation in steel tanks. On the other hand, Chardonnays are fermented using a variety of methods. Some winemakers use steel, especially when making French Chablis which is 100% Chardonnay grape. Other producers will use oak (French or American) in their fermentation process or steel tank with oak aging. This process is achieved by fermenting as regular in steel then aging it in oak barrels from 6 months to a year. This additional aging enhances the flavor of the wine with a rich, woody taste. It may also impart a vanilla and smoky flavor leaving it with a rich, full finish. It well known in the industry that the use of new oak barrels gives off a richer oak taste than older oak. Smaller casks produce more richness than larger barrels. All these processes give the winemaker freedom to develop their own unique structure and taste of a particular wine. If your looking for a dry crisp wine to go with hors d'oeuvres or a broiled fish dinner, pick up a Sauvignon Blanc or Pinot Grigio. On the other hand, if your dinner or mood requires something richer, then a Chardonnay aged in oak is your choice. I hope this has given you a better insight into white wine and their particular fermentation processes. If you have any questions regarding this article or have a specific topic you would like me to inform you on, please feel free to e-mail me or stop by the store.
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The Changing Face of the California Wine Country By Paul B. Burne Worldwide Wines, Inc. With the emergence of California as a premium wine area in the 1970s, over the years we have seen Napa and Sonoma Counties become the premier wine growing areas areas in the United States. In 1976, a landmark in California viticultural history, a few wineries from California won the prestigious Paris wine competition catapulting such wineries as Stag's Leap Wine Cellars, Clos du Val Winery, and Joseph Heitz to name a few, to unparalleled fame. From that point on the gold rush of California winemaking was set in motion. It seemed everyone wanted to won a winery and a lot of people rushed in to join their ranks. In the ensuing rush, there were a lot of mutations of what good wine was and where to make it. Just like the Romans when they conquered France, a lot of vineyards were planted, with not always the right combination of sun, soil, and vine. It took the French hundreds of years to figure out what the right combination was for each particular area. Bordeaux has Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, and Carmenere. Burgundy has Pinot Noir and Chardonnay. The Loire Valley has Sauvignon Blanc, etc. What this all teaches us is that the California landscape is becoming a lot like France was a few hundred years ago. Instead of rushing in, people are becoming more selective in choosing the areas in which to grow the grapes. What we are learning is that the cooler climates of Sonoma are very suitable to Chardonnay and Pinot Noir, much like the wines of Burgundy. Cabernet Sauvignon and Merlot are very suitable to Napa Valley, much like Bordeaux. In an ever-changing wine world, we are seeing an increased number of single vineyard or vineyard-designated wines. This is a direct correlation between the desire to make the best wine and choosing a location based on climate, soil, and vine. With these single vineyard selections, come masterful works of art by people who understand this - such as in the case of the Dutton Goldfield winery. Dutton Ranch is a huge area that was planted to vine and then sold to wineries. Hence, you find a lot of Dutton Ranch wines coming from many different wineries. Well, they got it into their heads that they should be able to produce the best of the best. So, you now get a lot of single vineyard stuff that shows striking differences in the grapes, based on where they came from. These are completely different wines, all coming from the same winemaker, but from different locations. The history of California winemaking has only begun. It is an exciting time to watch it evolve. We are in the twilight of California winemaking quality and as someone who enjoys the substantial improvements in quality and technique; I am going to keep on learning right along with them.
It's hard to improve on an afternoon of fly fishing on the famous Tweed River in Scotland, but my wife found a way. After catching and releasing a couple of brown trout already sporting their vibrant fall colors, I walked along the bank and before long encountered my wife, Donna, who had been to town and returned with an old friend -- Stella Artois beer. With the late August setting sun glistening off the rushing water and the ducks bickering among themselves, I sat down to enjoy the moment, and the Stella. And you can too, because Stella is The Little Rooster's beer of the month. Belgium's best known beer, born in the 1300s, has finally made it to the United States. If you like Heineken and Pilsner Urquell, you'll love Stella. It's a light pilsner style beer, aromatic and hoppy. Try it out with some friends. They'll be impressed with your good taste, and you'll be impressed with Stella's. It's truly Stella-gant! Belgium's best known gastronomic contributions are, of course, Belgian waffles and Belgian frites, an improvement on traditional French fries. Since neither exactly go with beer, here's an easy one-pan recipe that also comes from a Belgian kitchen. Sole with Butter and Beer Two sole or other whitefish filets 4 tbsp butter One shallot, minced ¼ cup crème fraîche (if you can't find it, substitute light cream) Juice of ½ lemon Beer Flour Capers 3 sprigs freshly chopped parsley Salt and pepper Season the fish and dust it with flour. Melt butter in a large cast iron skillet and add the fish, cooking it on each side until browned. Remove the fish to a plate. Using a whisk, deglaze the pan and add, over medium heat, the shallot, followed a minute or so later, by the parsley, crème fraîche, lemon juice, capers and beer. Whisk it all together for two minutes or so and then return your fish to the pan, spooning the sauce over it. Finish cooking the fish, which won't take long. Serves two. Did you know? Stella Artois is one of the few pilsners Belgium produces. The country is mostly known for its fruity lambic-style beers and the ales produced by monks at many Belgian monasteries. The lambics and the ales are definitely an acquired taste. There's nothing subtle about them. Stella, on the other hand, for American taste buds, is like an old friend, familiar and good to encounter once again. -- 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.
Before using the cherry cola (we prefer Cherry Coke here), pour it into a bowl and allow it to stand at room temperature until no longer effervescent, about four hours. Ingredients: 4 12-ounce cans cherry cola (flat) 2 cups cherry jam or preserves 2/3 cup Dijon mustard with horseradish 3 tablespoons soy sauce 2 tablespoons malt vinegar or apple cider vinegar 1 tablespoon hot pepper sauce 7 ¼ to 7 ½ pounds well-trimmed pork spareribs Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 ½ cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 ½ cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.) Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing.) Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately. Makes 6 servings. We suggest a nice Pinot Noir with this meal. A selection that includes either Louis Latour or Rabbit Ridge would work well with this pork entrée.