Jo’s Drink Menu for New Year’s Eve

Personally, New Year’s Eve has evolved from a whirlwind of party hopping to a quiet evening with a few friends and neighbors at home. I’ve substituted long bar lines and waiting for cabs in the frigid cold with a home cooked meal, a selection of ridiculous board games, and a few crowd-pleasing drinks.

Download & Print the Drink Menu >

THE COCKTAIL

For cocktails, I am loving the Bittermilk Tom Collins with Elderflower & Hops, a fantastic syrup from South Carolina that has a permanent home in my fridge. I pair the St. George High Rye Gin with the Bittermilk to create a quick cocktail that is light and citrusy with a nice bitter, hoppy note. For a non-alcoholic version, substitute the wonderfully tart Fentiman’s Victorian Lemonade in place of the gin.

Tom Collins with Elderflower & Hops

Ingredients
1 part St. George High Rye Gin
1 part Bittermilk No. 2 – Tom Collins with Elderflower & Hops
1 part soda water

Directions
Combine all ingredients in a tall glass filled with ice. Stir, and garnish with a cucumber.

THE BEERS

Instead of wines, I like to switch up the menu and use a small gathering as an opportunity to share a few bottles of delicious craft beers. Last year I served a magnum of St. Bernardus Abt 12 vintage 2012 – a wonderful Belgian Quadrupel that is dark, strong and malty. Once the bottle was drained it became a lovely photo prop! We also had Arrogant Bastard 3 Liter bottles and Corsendonk Christmas Ale 3 Liters.

Since we started with a Belgian beer, let’s continue the trend in this year’s menu:

De Glazen Toren Saison d’Erpe Mere
A Belgian beer to the core, saisons are my favorite because of their effervescence, malt and spice notes. The Glass Tower brewery is dedicated to crafting only a handful of beers and their attention to detail is present with every sip. Check out their website’s food pairing section – especially a fondue recipe that includes a splash of saison to this triple crown of cheese heaven – Gruyère, Appenzeller and Emmental!

Houblon Chouffe Belgian Tripel IPA
My lovely gnome friend will satisfy your hop head friends and remind your guests about David the Gnome’s fantastical adventures with his friend Swift. A Belgian tripel with banana esters and a backbone of hops, the slightly bitter finish will leave you smiling and wondering how the gnome did it again!

Brasserie Dupont Monk’s Stout
Known for their saisons, Dupont created a stout that is not at all heavy like some of it’s friends on our stout shelf. By December 31st, I have almost reached my dessert quota so a rich, creamy stout is the last thing on my mind. Instead I turn to this enjoyable dry, low ABV stout to pair with the last of the holiday cookies and pies.

Allagash Curieux
Once upon a time at Allagash brewery, a whole batch of Allagash tripel was ready to be bottled, but sadly due to a customs delay, the empty bottles from Belgium were held up in transit. Not wanting to waste the beer, Allagash decided to place the tripel in some Jim Beam casks that were waiting to be used to age a darker beer, like their popular dubbel. The result – a fantastic tripel with caramel and vanilla notes, aged for eight weeks and then blended with some fresh tripel.

THE CHAMPAGNE

Okay, okay, what’s New Year’s Eve without Champagne? At midnight, or 11:30 pm, I’ll be cracking open a bottle of Moët & Chandon Imperial to toast to 2015!

Cheers & Happy 2015!
– Joanna

Video! How to Open a Bottle of Sparkling Wine

Nothing says celebration like a bottle of bubbly! But wait, how do you open that pesky cage and cork top? Is there a way to open it safely? Just watch our short and sweet instructional video on opening your next bottle of Champagne or sparkling wine. Cheers!

Additional Tips for Opening Sparkling Wine:

– Serve as cold as possible! If possible, use ice and water to cool the bottle, letting it sit for 30-45 minutes. Colder wine will result in less gas release when uncorking, making it safer and easier. And bubbly is always best super cold.

– Hold your thumb over the cork the entire time you are opening the bottle, and always point away from faces, keeping your thumb on the top of the cork until it’s out of the bottle.

– Serve in a flute, if you can, but sparkling wine can be enjoyed in any glass.

Sparkling Wine Paired with Asian Cuisine

Asian inspired cuisine can be difficult to pair wine to, but sparkling wine is often the very best pairing. This is especially true for Edible Rhody Magazine’s delicious Make Your Own Noodle Bowl.

The tiny bubbles of sparkling wine do a great job of cleansing the palate in between bites and gets your mouth ready for another go. We also love the tone that sparkling wine sets for your meal: a carefree, light-hearted party time! We strongly recommend the Perrier-Jouët Grand Brut: extremely lively bubbles and beautiful flavors of lemon and bergamot orange, with notes of butter and hazelnuts.

Looking for great holiday wines? Read the Bottles Top Holiday Wines list!

MAKE IT YOUR OWN NOODLE BOWL
by Amy McCoy, author of Poor Girl Gourmet and founder of PoorGirlGourmet.com

1 (10-ounce) package udon noodles or 4 individual packs ramen, seasoning packets discarded
6 cups vegetable stock
2 tablespoons soy sauce
1 (1-inch) knob fresh ginger, peeled and grated
1 (½-pound) sweet potato, washed and peeled and sliced in ¼-inch-thick half-rounds
1 bunch scallions, sliced crosswise into ½-inch rounds
1 small head bok choy (approximately 8 ounces), washed, trimmed, sliced into 1-inch-wide ribbons
1 medium bunch Swiss chard (approximately 8 ounces), washed, trimmed, sliced into 1-inch-wide ribbons
2 tablespoons olive oil
4 large eggs
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped cilantro leaves
1 lime, cut into 4 wedges (optional)

Prepare the noodles according to the manufacturer’s instructions. Set aside.

In a large stockpot, combine the vegetable stock and soy sauce, then add the ginger and sliced sweet potato to the pot. Bring to a simmer over medium-high heat.

Once the sweet potato is fork-tender (approximately 10 minutes) add scallions, bok choy and Swiss chard. Simmer until the greens are wilted and bright green, 2 to 3 minutes.

Add noodles and stir well. Keep over low heat.

Working quickly so noodles don’t get mushy, heat the oil in a medium sauté or frying pan and fry the eggs to your desired doneness.

Divide noodles among 4 warmed bowls. Add vegetables and broth and season with salt and pepper. Top each with 1 fried egg and sprinkle with cilantro. Serve each with a lime wedge. Serves 4.

Let’s Get Punchy! 3 Holiday Punch Recipes

For me nothing says holiday festivities quite like a big ol’ batch of punch! Many fine parties have begun around a punch bowl. By serving punch, you’ll not only satisfy your unquenchable guests but also save yourself the crazy expense of trying to have a full bar at your shindig.

Even better yet, you can prepare most of these ahead of time! Mixing everything except the bubbly components (if your recipe calls for it!) allows the flavors to marry together. And that makes for some mighty fine punch!

The Long Hello

Fun, easy, and bubbly! This is a great budget friendly punch that will still have a major wow factor among your guests, and is full of classic holiday flavors.
Source

Ingredients

1 3/4 cups of Apple Brandy or Calvados
1 cup St. Germain Elderflower Liqueur
10 dashes Fee Brothers Whiskey Barrel Aged Bitters
1 bottle of Sparkling Wine or Champagne (750mL)
Freshly grated nutmeg
To make an ice mold:
Using a Bundt or tube pan, place pear and apple slices in a circle on the bottom of the container. Slowly add water to submerge the fruit & freeze. Ice ring can be made 1 week ahead.

Directions
Stir Calvados, St. Germain, bitters, and 1 cup of water in a punch bowl. Add ice ring (let the mold sit at room temperature for a few minutes to loosen), then sparkling wine. Ladle punch in glasses and grate nutmeg over each glass. Serves 16.

The Old Gunwhale

Near and dear to my heart, the Old Gunwhale is a personal favorite of mine. I have made this punch time and time again, each time with a wonderful reception from guests. Despite how simple it may seem, I find that the sum is definitely greater than its parts!
Source

For the chamomile syrup:

8 oz. water
1 cup sugar
2 tablespoons dried chamomile, or 2 chamomile tea bags

Ingredients
10 oz. Bourbon
8 oz. Fresh Grapefruit Juice
6 oz. Chamomile Syrup
1 bar spoon Fee Brother’s Cranberry Bitters

Directions
In a saucepan, place the sugar, water, and the chamomile tea bags or dried chamomile tied in a piece of cheesecloth. Bring the mixture to a boil, let it cook for a few minutes, then remove from heat to cool to room temperature.

Combine the chamomile syrup, bourbon, grapefruit juice, and bitters in your serving bowl. Add ice cubes. To serve, ladle into a glass filled with ice. Serves 10.

Kentucky Cardinal

This is my wildcard recommendation! In the mood to throw all caution to the wind? Then this gem of a punch recipe may be overkill as far as ingredients go, but if you are looking for a wildly delicious punch, then look no further!
Source

Ingredients

1 bottle of Red Wine (shiraz or a similar fruity wine)
1 cup rye whiskey
1 cup brandy
1/2 cup sweet vermouth
1/4 cup Carpano Antica
1 cup granulated sugar
1 cup Moscato d’Asti
4 cups sparkling water
Ice Block
Orange twists for garnish

Directions
Combine red wine, rye, brandy, vermouth and Carpano in a pitcher. Slowly stir in the sugar until dissolved. Refrigerate for a few hours until cold. When serving, place ice block in punch bowl and pour chilled mixture over. Top with moscato and sparkling water and serve. Garnish each glass with an orange twist. Makes 25 servings.

A note on serving vessels: Don’t have a Baccarat crystal punch bowl? Kidding, fret not my dearies! Honestly, if you have a punch bowl by all means utilize it! However for the rest of us, I have to say that a stock pot works darn well in a pinch.

Cheers!
– Jackie Blackwell

A Bordeaux Wine Pairing: Sausage with Cabbage and Gratin

A rich and hearty feast deserves a rich and hearty wine! And with the colder weather, dishes like Chez Pascal’s Belgium Tripp Sausage, recently featured in Edible Rhody Magazine, are ideal with Bordeaux wines.

Wines from Bordeaux contain mostly Cabernet Sauvignon and Merlot, both known for their power and elegance, and can stand up to and even enhance the full flavors of both the sausage and the cabbage. I really recommend Chateau Blaignan from the Medoc. It has both bold flavors of black fruits and notes of baking spices, like cardamom, that would be a perfect pairing, and especially delightful for a holiday dinner.

Looking for more great holiday wines? Read more about the Bottles Top Picks for the season!

Belgium Tripp Sausage with Braised Red Cabbage and Apple & Celery Root Custard Gratin
by Chef/Owner Matthew Gennuso, Chez Pascal & The Wurst Kitchen, Providence

Perfect for a wintertime feast, this recipe combines savory sausage with a creamy gratin and mellow wine-braised cabbage. House-made sausages are available at the Wurst Kitchen at Chez Pascal but any favorite sausage will do. Braise the cabbage in advance to reheat on the stove and bake the gratin before serving.

Braised Red Cabbage:

4 cloves
8 peppercorns
1 bay leaf
2 pounds (1 small to medium) red cabbage, cored and finely shredded
1 medium onion, finely diced (or grated)
2 very firm (Honeycrisp or Granny Smith) apples, peeled, cored and diced
1 large Bartlett pear, peeled, cored and diced
½ cup golden raisins
½ cup red currant jelly
¼ cup sugar
1 cinnamon stick
1 teaspoon ground nutmeg
3 cups dry red wine

Apple & Celery Root Custard Gratin:

1 ½ cups whole milk
1 cinnamon stick
1 packet (2¼ teaspoons) active dry yeast
½ pound (2 sticks) unsalted butter, melted
6 tablespoons all-purpose flour
3 whole eggs
1 egg yolk
¾ cup sugar
½ tablespoon table salt
3 very firm (Honeycrisp or Granny Smith) apples, peeled, cored and sliced paper thin
1 pound (1 medium to large) celery root, peeled and sliced paper thin
6 links Belgium Tripp sausage (or your favorite variety)
1 teaspoon cooking oil

For the cabbage, preheat oven to 325°. Put cloves, peppercorns and broken-up bay leaf in a cheesecloth bag or a tea infuser and place in a large Dutch oven with remaining ingredients. Bring to a simmer over medium-high heat and then immediately place in oven. Braise covered, stirring occasionally for about 2 ½ hours or until cabbage is tender.

For the gratin, heat to lukewarm the milk and cinnamon stick in a small saucepan over medium heat. Remove from heat and sprinkle with yeast. Let sit for 10 minutes to proof yeast, then remove cinnamon stick. Add mixture to a blender with butter, flour, eggs, sugar and salt and blend until well combined. Place apples and celery root in a large mixing bowl and pour in blended ingredients. Toss until well coated. In a 9- by 13-inch baking dish, arrange the sliced apples and celery root in overlapping layers so they lie flat and pour in remaining liquid mixture to cover. Place in a warm spot to rest for 30 minutes while preheating the oven to 350°.

Bake for 1–1½ hours or until the custard sets and is golden brown. It should be firm when you give it a light shake. If it still looks loose in the center, return to oven for a few more minutes.

For serving, heat oil in a sauté pan over medium heat and cook sausage until nicely browned. To serve, divide sausages among 4 large, warm plates with portions of cabbage and custard gratin. Serves 6 as a main course.

The Bottles Instagram #Regram Holiday Giveaway!!

Interested in these delicious, delicious bottles? We’re giving you the chance to win one! Choose from our sweet selection of: Four Roses Bourbon – Bottles’ Barrel Select, Cantillion Iris Lambic, and If You See Kay Italian Red!

How to enter:

1. First, follow @bottlesfinewine on Instagram.

2. Regram the Giveaway Prize Photo.

3. In your Regram, you must @-mention @bottlesfinewine and #-hashtag #bottlesfwgiveaway!

That’s it!

The Bottles Instagram Holiday Giveaway ends at 11:59PM (Eastern Time) on Sunday, December 21st. Three winners will be announced on Tuesday, December 23rd, and winners will also be contacted privately through Instagram direct with details on how to claim their prize!

Giveaway Rules:

-Must be 21+ years of age to enter contest

-We cannot ship to Alabama, Arkansas, Delaware, Kentucky, Massachusetts, Mississippi, Montana, New Hampshire, Oklahoma, Pennsylvania, South Dakota, Utah or Vermont. We do not ship outside of the United States.

– Enjoy responsibly!

Cantillon Iris 2013

This rare lambic-style beer has been called an “unusual treat that will thrill the connoisseur of traditional Belgian beers – absolutely, utterly unique.” It is fermented by wild yeasts and aged for two-years in oak wine casks at the Brussels-based Cantillon Brewery. Iris is brewed only once every season and all the beers come from the same brewing. This is why the beer is dated.

If You See Kay

A red blend from Lazio, Italy. The label stops you in your tracks – it’s an image of a strong, pierced and tattooed woman who, in the wine makers’ words, “embodies the principles of living life to its fullest. She embodies the wide-open throttle approach to winemaking…she is about freedom, being true to one’s beliefs and dispensing with conventional thinking and boundaries.” We think the wine has the same bad-ass lust for life, ripe with flavors of juicy blackberry fruit and dark cocoa nibs. Immensely enjoyable.

Four Roses Bourbon – Bottles’ Barrel Select.

A very special bottle!! Eric Taylor, Bottles General Manager, journeyed to Kentucky a few months ago to the Four Roses Distillery. He spend a day tasting through many many barrels, and after much discussion and re-tasting, decided on this Bourbon. It features aromas of warm honey roasted hazelnuts and flavors of rich and creamy vanilla, toasted oak and a long cocoa laced finish. A truly unique expression and only available at Bottles!

Good luck!

Cheers!

The Bottles Team

For official rules click here–

Stocking Stuffers Under $20 at Bottles

Star Wars ice cubes? Rhode Island themed beer mugs? How about an absinthe gift set? Who says grown-ups can’t have fun gifts for Christmas! Check out this list of stocking stuffers for under $20 that will please and amuse folks that enjoy wine, beer, and cocktails.

Vodka: A Global History by Patricia Herlihy – Learn about the history of vodka in this book with Patricia Herlihy, a Brown University professor and our favorite vodka expert around town!

Star Wars Silicone Ice Trays – Choose from a Death Star, Boba Fett, or Han Solo in Carbonite.

Lucahdor Bottle Openers – A mini wrestler applying a famous lock hold on your beer bottle!

Absinthe spoons, glass, and sugar cubes – All the accessories you’ll need to enjoy Absinthe the traditional way.

Wine Monkey – Heading to a get-together? Slip a Wine Monkey onto your bottle of Bordeaux and you’re covered.

Mystery Nips – A variety of liquor nips – it’s a surprise what’s in each box!

Wine Aerating Pour Spout – An aerating spout that draws oxygen into the wine, bringing our its full flavor.

Greeting from Rhode Island Beer Mug – A hefty beer mug etched with our very own ‘Greetings from Rhode Island’ design.

What Cheer Metal Flask – Original design by Bottles, and hand-engraved by our master engraver

Dapper ’Staches Drink Markers – Keep your party classy and your drinks distinguished. Simply apply one to your glass.

Cheers!
The Bottles Team

9 Gift Ideas for Wine, Beer & Cocktail Lovers

Finding the perfect gift for someone doesn’t have to be tricky! If they enjoy a good drink, then they’re sure to appreciate these gift ideas we’ve highlighted from our shop. We’ve separated this list into beer, spirits, and wine related gifts to make it a bit easier to browse. Of course, a festive bottle of wine or one of our Top Holiday Spirits are great choices, too. Stop by the store – we’re here to help you pick the perfect gifts that they will truly appreciate!

And the best part of all this? We gift wrap! Happy Holidays from all of us at Bottles!

BEER

Everyday IPA Kit – Homemade beer! It’s so easy with the Brooklyn Brewshop kit, no muss, no fuss, just fun!

Jalapeño Saison Mix – For the advanced home brewer with a taste for spice! All the ingredients to make a Belgian style saison with a kick!

Numbered Tasting Flight – A great way to show off a serious craft brew cellar, engraved here at Bottles! Check out more personalized gifts at theengravedbottle.com

SPIRITS

St. George Gin Gift Set – St. George distillery out of Alameda, California brightens our day with its range of craft spirits! This gift pack contains 3 small bottles of their delicious gins. The Terroir gin contains Douglas fir, California bay laurel and sage. Truly a unique gift!

Bottles Gift Card: $25, $50, $100 – With so many spirits to choose from, it can be intimidating to select a bottle they’re sure to love. A Bottles Gift Card gives them what they really want: the gift of choice, and an impressive selection interesting, unique spirits.

Cocktail Enthusiast Gift Basket – If you’re not sure what items to include in a Bottles custom gift basket, we also have themed gift baskets ready to go. The Cocktail Enthusiast Gift Basket includes Prairie Gin and Vodka, The Bitter Truth Cocktail Bitters Traveler’s Set, and a book about the history of vodka. Browse more Gift Baskets >

WINE

Host Chill Spout – Tired of running back to the fridge to freshen your guests’ Chardonnay and missing a crucial part of the conversation? No more! Sit and relax while the Host Chill Spout keeps your wine chilled while sitting on the table.

Bottles’ Favorites: Wine Club – Does your gift recipient love exploring wine? Give them access to what our experienced and discerning staff are drinking throughout the year. We’ll deliver a selection of wine to their door each month. Visit bottlesfinewine.com/gifts to place an order.

In-Home Wine Tasting – Present them with a gift certificate for a world-class Wine Tasting they can enjoy in the comfort of their own home. One of the experts at Bottles will arrive at their door, wine in tow, ready to lead a relaxed, fun and educational tasting tailored to their tastes. Starting at $40 per person. Call (401) 372-2030 or email info@blog.bottlesfinewine.com to learn more!

Start a Holiday Dinner with Chardonnay & a Sugar Pumpkin Soup

Few things are better in the winter than a rich soup for a weekend lunch or to start off a holiday dinner, and a bottle of Chardonnay is the perfect accompaniment. One of our current favorites in the store is Laetitia Chardonnay, ideal with warm appetizers like Edible Rhody Magazine’s Sugar Pumpkin Soup with Toasted Hazelnut Crema. Yummo!

The apple and pear flavors of Chardonnay make for a seamless pairing with the unique and delicious flavors of the pumpkin. In addition to the ripe apple and pear flavors, Laetitia Estate Chardonnay from California has a touch of creamy vanilla flavors that will set off the handful of spices used in the soup.

You can find Laetitia Chardonnay on our large in-store display of Top Holiday Wines. Not only is this wine delicious, but it’s handsome and perfect to bring along to your next dinner party! Enjoy!

SUGAR PUMPKIN SOUP WITH TOASTED HAZELNUT CREMA

Executive Chef Willis Stepp, Public Kitchen & Bar, Providence

Stock up on fresh local sugar pumpkins and make a few batches of this flavorful and velvety soup for the freezer. It’s perfect on a cold winter’s day for lunch and makes an elegant starter for an evening or holiday meal.

3 cups peeled, seeded and cubed sugar pumpkin
3 tablespoons extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
½ cup minced sweet onion
3 cups vegetable stock
1 cup heavy cream
1 teaspoon brown sugar
Pinch ground nutmeg
Pinch ground cinnamon
Pinch ground clove
½ cup toasted hazelnuts
1 cup water
½ cup chopped shallots
Kosher or sea salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

Preheat oven to 375°. Toss cubed pumpkin in a large bowl with 2 tablespoons olive oil and 1 tablespoon butter, broken into bits. Spread out on a lined sheet pan. Bake for 30–40 minutes, or until pumpkin is soft and tender. Remove from the oven and set aside.

Melt remaining butter in a large saucepot over medium heat. Add onions and cook until softened, making sure not to brown. Add stock, heavy cream, brown sugar, spices and roasted pumpkin. Bring to a boil and immediately reduce heat to a simmer for 15 minutes. Purée in a blender until smooth. Return to pot and check for seasoning.

Meanwhile, in a medium saucepot bring the toasted hazelnuts to a boil in 1 cup water. Simmer for 10 minutes or until hazelnuts are tender. Strain nuts and reserve liquid.

In a food processor add nuts, 1 tablespoon olive oil and shallots. Purée until nuts form a uniform smooth paste, adding scant cooking liquid, if needed. Season with salt and pepper.

Ladle soup into warm shallow bowls. Garnish with a dollop of hazelnut crema and a sprinkling of chives. Makes 6 servings.

Top 9 Holiday Wines!

The Holidays are busy times for all of us, with numerous family gatherings, parties, and special dinners to attend or even host. The wine experts at Bottles are here to take the stress out of the Holidays by helping you select great wines for any occasion. Need a handsome hostess gift? Having a few people over to your home? Choose from our top 9 Holiday wine picks – they are sure fire bets to please any wine lover, novice or expert.

Laetitia Chardonnay, California – Mouth filling and spirited fruit flavors of Bosc pear, pineapple and ripe lemon. Great to sip on as an aperitif or with warm appetizers.

Sonoma Cutrer Sonoma Coast Chardonnay, California – One of the most iconic wines from California! Great balance between lively acidity and rich flavors of Golden Delicious apple, white peach, a hint of vanilla and a touch of butter.

Cheveau Pouilly-Fuisse ‘Les Vieilles Vignes’, France – Made from 50 to 70 year old vines! A powerful wine of great depth and length. Only 1200 bottles of this elite cuvée are imported into the U.S.

Gruet Brut, New Mexico – Brilliant with ultra fine bubbles. A wonderful, fine aroma dominated by green apple and grapefruit flavors. A true classic!

Perrier-Jouët Grand Brut, France – Delicate, elegant and balanced with striking freshness of the floral and fruity fragrances of lemon and bergamot orange coupled with richer notes of butter, vanilla sugar and hazelnuts.

Ruinart Blanc de Blancs, France — From one of Champagne’s oldest houses and is bottled in the traditional bottle shape from the 1800s. Impressive power and elegance with exotic ground spice, orange zest, anise and jasmine flavors and aromas. An invigorating finish and an excellent gift for anyone, including yourself!

Château Vaisinerie St Emilion, Bordeaux, France – Smooth, lush and voluptuous wine – a really special treat for yourself or any wine lover. Mostly Merlot with a little Cabernet Franc blended in for an expressive nose and flavors of ripe bramble fruit, wet crushed stones, cedar and graphite. Excellent with prime rib, roast lamb, or rib eye steaks.

Château La Matheline Bordeaux Superieur, France – Impressive wine at an unbelievable price! From a great vintage and from just outside the famous St Emilion region. Big, ripe flavors of dark red currant, cherry and raspberry fruits coupled with cedar, tobacco and dark chocolate. Great with lamb or roast beef.

Château Blaignan Medoc, Bordeaux, France – A new top pick for staff and customers alike. Almost half and half Cabernet Sauvignon and Merlot with a little Cabernet Franc for added perfume and complexity. Pronounced notes of blackcurrant, black cherries and a hint of spice with a rich, smooth body and velvety tannins.

Happy Holiday! (Good luck….)

Cheers,