A Winery Owner visiting STillWaters?
Yes! Come on in and meet Beth Ann Dahan and hear the story about Twelfth Night wines. Oh, and sample the yummy wines too! Beth Ann will be visiting StillWaters on Friday, October 27th, from 5pm-8pm. Vela Wines produces Twelfth Night New Zealand Wine and was founded by Arié Dahan, Beth Ann Dahan and Max Risman who are based in Boston. We will be featuring Twelfth Night Pinot Noir, Twelfth Night Rose, Twelfth Night Reisling, and Twelfth Night Savignon Blanc.
The 6th annual Fall for Scituate Family Friendly Fall Celebration in North Scituate Village, hosted this year by the North Scituate Merchants Association. See You There!!
Wine & Craft Beer Tasting at STILLWATERS
Grab & Go Food by Fresh Feast
Doc Ellis Band
Beef Braised in Red Wine
January is here again, and the January weather makes me crave a hearty meal and a great glass of red wine, or many! Here is a 'cooking with wine' recipe that the man in your life will love, and sipping on some while cooking is a must around here!
Tuscany (Toscana), located in the upper center-west coast of Italy, is home to some of the most famous cities in Italy, including Florence (Firenze), Pisa, Arezzo and Siena. A couple places that are not known as well as these bigger cities are the smaller cities of Chianti and Montepulciano. I have had the great opportunity to visit these lovely cities (along with some vineyards there) the past three summers for school. Let me tell you, Italian wine is something special! The smooth flavor and varieties in taste are impeccable. One of the greatest benefits (I think) to Italian wines is that they do not tend to label them as other countries do (ie. Merlot, Cabernet, Sauvignon Blanc, et al.) Italians have Prosecco, white wine (occasionally labeled Pinot Grigio), red wine and dessert wines. So how would you know that it tastes good? There wine can vary based on location, as with soil type and weather conditions. But you really just have to try some of them and find out for yourself. Out of the two lesser known cities that I mentions previously, Chianti is probably the most known for its wine, with its Chianti Classico. Chianti also brings forth some other fabulous red wines, as does the city of Montepulciano. These two cities, as well as most of the other Tuscan cities are more known for their red wines (which is understandable, as they are amazing!)
Even though this city is located in Umbria (the south-eastern neighbor to Tuscany), I’m going to mention Orvieto as part of my blog. Orvieto has a soft spot in my heart because this is the location which I stayed while I was in Italy. It’s known for its white wine: the Orvieto Classico. This past summer I even went on two wine tastings, one in Orvieto and one in the surrounding areas. After asking one of the wine distributors at the Orvieto tasting why there were so many white wines compared to red wines at this particular tasting, he told me that it was due to the fact that red wine dominates the regions surrounding Orvieto right now and they were trying to push more people into trying and buying white wine. I thought that was very interesting!
Wine and dine like an Italian!
-Chianti: pasta, lamb, beef, cheese
-Chianti Classico: pasta, lamb, beef, pizza
-Montepulciano: pasta, lamb, cured meats, cheese
-Orvieto Classico: fish, chicken, turkey, cured meats
Next time you’re in Still Waters or any wine shop for that matter, check out the Italian section and try and of the Italian wines from the Tuscany region! Salute!
Look forward to next months blog:
Wines Perfect for Game Day!
cook better with beer!
New Menu Ideas
Summer means grilling, outdoor lunches, fresh veggies, and fruity cocktails -- and we say bring it on. Whether it's a light veggie dish or melt-in-your-mouth ribs, there's plenty of great ways to get your beer on. Here are a few of our favorite beer inspired recipes:
Change up the traditional mimosa and wow your guests with a beer-infused mimosa that's light and summery. A nice cold Shandy makes any mimosa better.
Sangria - Lambic or Apple
Sangria is a great refreshing warm weather drink! But we make ours with beer and tequila, and it is infused with sweet Raspberry Lambic or tangy Hard Cider.
Make your own IPA Hummus! The result is a terrific smooth and creamy hummus with just a touch of citrus hop bitterness and zing.
Marinated and steamed with beer, the result is a moist, tear-off-the bone rib, with a tangy, sticky sauce that will make you glad you skipped takeout.
3. Create a rack to steam the ribs on by assembling a baking rack over a high sided sheet pan, or poke holes in tin foil and use to cover the rack of a roasting pan. Pour one beer into the bottom of the pan (do not fill high enough to touch rack). Arrange ribs on rack, bone side down. Reserve marinade for basting.
4. Bake ribs for 35 minutes. Baste ribs with marinade. Turn ribs over and baste again. Bake ribs an additional 35 minutes and repeat using all remaining marinade. Add beer to the bottom if too much has evaporated off.
5. Raise heat to 450 degrees F. Bake an additional 25 minutes until ribs are browned.
6. Remove from oven. Set ribs on drying rack aside. Heat pan drippings over medium-high heat and reduce until thick. Pour over ribs or use as a dipping sauce. Enjoy!!!
Sauvignon Blanc and Sauvignon blends
There is much more variety than ever before and great quality Sauvignon Blanc. Try some from South Africa if you’re not familiar with them. And revisit white Bordeaux and other Sauvignon-Semillon blends.
Best food pairings: goats’ cheese, asparagus, grilled fish and other seafood, dishes flavoured with coriander and dill
Grüner is back and is less demanding than Riesling, more sophisticated than Pinot Grigio. Drink young.
Best food pairings: Light Asian flavours e.g. Asian accented salads and noodle dishes, Vietnamese spring rolls
A fashionable option, Spain’s white, which comes from Galicia in the North West of the country. Well known as a great wine to go with fish and seafood,
Best food pairings: shellfish, light fish dishes, spring and summer soups e.g. gazpacho, tomato salads
Unoaked or lightly oaked Chardonnays
The rich buttery flavors of oaked Chardonnay can overwhelm delicate vegetables and seafood. If you’re a Chardonnay drinker, time to change from oaked to unoaked to accent Spring food.
Best food pairings: oysters and other seafood, poached chicken, creamy sauces, fish and vegetable terrines, sushi
A great Dry Riesling is crisp, with fresh flavors that make it perfect for spring sipping. The most common are German, but there are some good ones from Australia. Stick to younger wines.
Best food pairings: Smoked fish especially smoked salmon, crab, trout, smoked chicken, salads,Cantonese and lightly spiced south-east Asian food
These are vibrant elegant whites that deserve a place in your cellar.
Best food pairings: antipasti, light seafood pastas and risottos, fresh tomato-based pasta sauces
Italy's charming sparkling wine is softer and more rounded than Champagne. It is amazing with fresh summer fruits such as peaches and raspberries.
Best food pairings: A perfect spring aperitif or to sip with panettone
At this time of year try the lighter style Rose from Provence and elsewhere in the South of France, or from the Rioja and Navarra regions of Spain.
Best food pairings: Provençal-style dishes such as salad Niçoise and aioli (vegetables with a garlic mayonnaise), grilled tuna
Light Loire reds
Loire reds which are mostly made up of the Cabernet Franc grape and are light and fragrant, perfect served cool. Examples are Chinon, Bourgeuil and Saumur-Champigny.
Best food pairings:
Seared salmon and tuna, grilled chicken, goats' cheese
Young Pinot Noir
These are bright, intense, with raspberry fruit aromas and flavors. The most reliable place to find it currently is in the Marlborough region of New Zealand. Chile, California and Oregon have some soft, fruity Pinots too.
Seared duck breasts, salads that include fresh or dried red berries or pomegranate seeds, seared salmon or tuna.
A delicious way to dress up brunch! Get these great Bellini recipes here>>