Cantina Zaccagnini Montepulciano d’Abruzzo :: “that wine with the twig tied to it”

One of the greatest things about living close to a major metropolitan area (i.e. the Twin Cities in MN–right across the river) is that it seems like the smaller, outlying suburbs work *that* much harder to present unique & outstanding services…particularly when it comes to food.  So for Chicone’s Liquor Mart’s holiday party, we picked one of the greatest Italian restaurants in the area: Mama Maria’s, located in North Hudson, WI.

The food was GREAT–naturally–but there was a wine that stood out so much that we had to bring it into the store, and now into the limelight.

Cantina Zaccagnini Montepulciano d'Abruzzo

Cantina Zaccagnini Montepulciano d’Abruzzo is from Pescara, located on the what would be the back of the calf of Italy’s boot (or for you geography sticklers, on the Adriatic coast).

What struck us about this wine was the quality/price ration. It’s a great, versatile red that is truly representative of its region; and with a price of under $20, it’s easily affordable.  Check out the winemaker’s notes at the bottom of the page for a precise description.

Oh, and what’s up with the twig tied to every bottle? I’m not sure–the website didn’t specify, so let’s just start the rumor that each twig is ceremoniously broken from a grape vine that has been blessed by the past 8 popes.  And the grape vine sprang to into being after the blood from an innocent girl was spilled in that place.  That’ll do.

Winemaker’s notes: Intense violet robe. Aromas of plums and ripe blackberry. Each sip delivers a mouthful of ripe berries, leather and black pepper with subtle hints of oregano, dried herbs, and a touch of vanilla; all leading to a dry, supple finish.

 

Goose Island Belgians :: Matilda, Sofie, Pere Jacques

Goose Island Belgians in stock as of 9.7.09

We have great relationship with Goose Island and their rep, Jory Hanson, who always makes the extra effort to do tastings, dinners, and any other gimmick we can come up with to promote his beers.

For those of you unfamiliar with this Chicago brew, Goose Island began brewing in 1988, when the craft brew-style was still fairly underground.  Today, Goose Island has expanded into 2 brewpubs, over 50 different styles and exports to 15 states and the United Kingdom.

The 3 beers we’re showcasing today–Matilda, Pere Jacques, and Sofie–are fairly new to Chicone’s.  All 3 are variations on traditional Belgian styles and subscribe to the Belgian theory on beer–meaning that presentation is just as important as taste, and each can be “cellared” (recommended flavor is 5 years).  For more on Belgians and other styles, check out our site.

Each description comes from Goose Island’s website:

M  A T I L D A
“Wild in character, with a slightly fruity aroma and a spicy yeast flavor that is as unique as it is satisfying – Matilda is an intriguing choice for beer and wine lovers alike. Dry and quenching, it’s the perfect accompaniment at the dining table or for casually socializing at the bar.”

S O F I E
“Fermented with wild yeasts and aged in wine barrels with orange peel, Sofie is a tart, dry, sparkling ale. A subtle, spicy white pepper note, a hint of citrus from the orange peel and a creamy vanilla finish make Sofie an intriguing choice for Champagne drinkers and beer drinkers who are fond of Belgian Saisons.”

P E R E   J A C Q U E S
“Brewed with loads of malt and Belgian yeast, Pere Jacques is a wonderfully fruity, malty ale. Pere Jacques’ complex flavors stand shoulder to shoulder with the Belgian Dubbels enjoyed in the world’s finest beer bars. At the dining table it’s the perfect alternative to a glass of vintage port.”

 

Vineyards on the Croix, 2009

Chicone’s Liquor Mart and The Historic Afton House Inn are pleased to present the 2009 Vineyards on the Croix Cruise

.: Where Wine is the New Water :.

It’s something of a tradition–the unofficial wine cruise always start at Pier 500 in Hudson, WI because of their sweet patio and tiki bar, ie ideal perfect meeting grounds to “pre-boat,” if you will.  Particularly with the happy hour special of $2 taps.

Afton*Hudson Cruise Lines provides the esteemed Grand Duchess, our worthy vessel with three floors of wine tasting awesomeness.  Over a hundred bottles are spread within feet of each other, and glass in hand, guests sampled table by table, bottle by bottle. The stairs make for a nice obstacle.

The food is prepared and served by The Historic Afton House Inn.  The spread begins and ends at the buffet, with appetizers laid out when guests board and then a seated dinner, followed by trays of desserts.  Naturally, the best part is self-pairing…sometimes lots of tasting is ideal.

You know you're loved when you make the sign at The Agave Kitchen

The easiest post-boat stumbling is back to Pier 500. Following that is the Bullpen Cantina of the Agave Kitchen up the block.  The major draw of the Bullpen Cantina is the drink specials: 241s on everything…as long as you call it (ie specify Crown & coke; a whiskey coke will get you a $5 rail). They also have 1/2 off appetizers, and while all the apps are delish, my personal favorite: pork nachos with lots-0-Santa Fe ranch.  Pretty sure my mouth is watering right now. The party disperses after this; some leave, most head to Dick’s or Ellie’s for the more after-bar crowd….gotta love Wisconsin’s “open til close” policy!

Usually a 2-night event, this year’s cruise was condensed to one night in a nod to the economic climate (and last year’s less-than-stellar turnout over the 2 nights). While the wines and crowd varies year to year, the party quotient never changes.

The past two years we’ve been lucky to have a beer tables (hosted by Merchants du Vin, with their awesome portfolio of specialties), and the 2009 cruise welcomed the inimitable Beer Wench of the renowned Beer Wench blog. Beer Wench (or “Wenchie”) assisted in pouring and tasting and, we hope, had a great time tasting!

 

Summit’s Unchained Series Debut: Kölsch

The first thing that jumps out at you about the new Summit “Unchained” release is the packaging. Sleek and simple, the natural look of the hand-stamped box is telling of the theory behind the new triannual, limited-release beers, which appear in stores next week. A traditional German Style Kölsch kicks off the collection.

The brew is smooth and clean with a lingering bitterness. Considered a session beer (meaning you should drink a few more than two), it pairs well with both the lingering heat of the summer and bratwurst on the grill. (If you’re feeling truly adventurous, head to Kramarczuk’s and pair up your Kölsch with some blood sausage.)

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New to us: Milwaukee Brewing Co.

Two things I enjoy in this world: beer, and a good story. Put the two together, and they make a great night of drinking and conversation.  Thus, the combination of my two likes equals a love for the newly-acquired Milwaukee Brewing Company beers–Louie’s Demise, Flaming Damsel, and Pullchain Pail Ale–which are all named for inextricably linked stories.

Louie’s Demise

Louie's Demise

The story, as posted on http://www.milwaukeebrewingco.com/ is pretty simple: in Sheboygan, WI, Uncle Louie was clunked over the head with a beer mug and killed. Why? Nobody knows for sure.  The uncertainty in the story is why it keeps popping up, and this air of mystery lends itself well enough to this complex amber ale. Drink up and come up with your own suppositions in Louie’s memory.

Pullchain Pail Ale

Pullchain Pail Ale

It’s a time-tested fact that beer *can be* safer than water–ask anyone who’s suffered from Montezuma’s Revenge–but it’s definitely true that from the Sumerians to today, beer refreshes. Period. Factory supervisors used to “pull the chain” in old-time Milwaukee’s founding factories for the mandated beer break, with the beer brought ’round in pails.  Pullchain Pail Ale is a hearty, hoppy thank-you to those who established Milwaukee’s trade–beer and business.

Flaming Damsel

Flaming Damsel

Milwaukee’s history as a beer-guzzling German town isn’t too far behind them–and this beer pays tribute to those biergartens of old that sought to out-do the other in entertainment. The Flaming Damsel was a woman who lit herself on fire, and dived 40 feet into a pool to douse herself at Luedemann’s. This beer is made in accordance to the strict German purity laws, and is as smooth as her submersive dive. While nobody seems to know exactly what happened to the Flaming Damsel, but in Milwaukee Brewing Co.’s words, here’s to Milwaukee’s first extreme sportist.

 

“the oldest sins in the newest ways:” absinthe in america

Resurface
The absinthe revival began in the 1990s as the European Union began to re-legitimize the spirit, particularly France, Switzerland (where it is bottled directly after distillation and a clear color, called la Bleue or Blanche) and the Czech Republic.  Absinthe became legal in the US in 2007.

How to serve absinthe

Place a sugar cube on top of a slotted spoon with the spoon resting over a glass with a shot of absinthe.
Pour/drip ice cold water over the sugar, evenly displacing the sugar, water and absinthe to a dilution ration of 3:1.  The milky, cloudiness is called louche (French for opaque or shady). The water tends help the herbs “blossom” and bring out flavors otherwise overtaken by the anise.

In Prague, some bars soak the sugar cube in absinthe, then light it on fire in before putting it out with the water.

Drink idea from Hemingway: “Death in the Afternoon:” Pour one jigger of absinthe into a champagne glass. Add iced champagne until the proper opalescence is achieved. Drink 3-5 of these slowly.”
(…or don’t…)

Does it really cause hallucinations?
Short answer: no.
Long answer: yes, but only with some help, if you catch my meaning.  My experiences with absinthe are that it is an extremely high proof liquor that acts as an enhancer for other liquor–i.e. it messes you up faster. All in all, it’s a liquor with a rich history and great appeal.

Absinthes carried at Chicone’s Liquor Mart:

• Lucid Absinthe Superieure (France)
  Crafted using grande wormwood, green anise, sweet fennel and other fine European herbs traditionally used during the Belle Epoque.
  
• Kubler Absinthe (Switzerland)
  The first genuine Swiss absinthe to be sold in the USA in almost 100 years.  Hails from Val-de-Travers where absinthe was invented in the late 19th century, and is produced according to its original formula.
  What we say: We took this one straight up without water or sugar. Has the characteristic anise bite with an alcohol finish that leaves you a little woozy, but left us ready for another.
  Effects: Went straight to the bloodstream–and we could feel it after 2.
  Rating: 3 green fairies
• Le Tourment Vert (France)
  Probably the prettiest absinthe
  What we say: Definitely the smoothest.
  
• Grand Absente (France)
  Made exclusively with the highest quality spirits and botanicals, including a full measure of the legendary wormwood.
  
• Absente (France)
  A modern version of the original recipe It’s aromatic, dazzling emerald green and made from wormwood’s less bitter cousin southern-wormwood.
  
• Mythe (France)
  Distilled with anise, badiane, vervain, hyssop…and wormwood. Begins as an olive green, then louches to an opaque-opalescent green.
• MANSINTHE (USA) Not in stock yet

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As with all things of an esoteric nature, the true experience usually lies in the mind of the taster. As always, drink with caution.

 

the best kind of expansion

We’re going to give this another shot.

Some of you might remember that we had a blog on the *actual* site. And that we still do. However, as the response was slighly underwhelming, we’ve opted to start up another, more public blog (I do recommend that you check out the old one for Cory’s great musings).

Our plans are for this blog are basically the same: another outlet for new products, events and whatever else we feel like talking about that is somehow related to the store. As always, we greatly appreciate any and all feedback from you readers.

The problem with the world is that everyone is a few drinks behind.
        – Humphrey Bogart