Brown's Brewing Whiskey Porter (NY)

To contact us Click HERE

Back in 1993, Garry and Kelly Brown had a vision to turn a 150 year-old warehouse on a then-blighted River Street in Troy into a fully operational craft brewery. The building was previously owned by a local printing company and had been gutted by a massive fire and the project took three painstaking years to complete. However, the endeavor was well worth it as Brown’s Brewing Company became an instant success as the first brewery restaurant in the Capital Region.
Today, their River Street Taproom in Troy, New York is a social hub for the community and offers a menu that compliments the beer we brew on site. They brew over 25 different styles of ales and lagers throughout the year and serve over a dozen beers on tap at any one time.
They won the TAP New York’s 2008 Matthew Vassar Cup for the Best Brewery in Hudson Valley, as well as a Gold medal for our Pale Ale by the Culinary Institute of America. They also won prestigious World Beer Cup Gold and Silver Awards for our Oatmeal Stout and Whiskey Porter, respectively, and Metroland readers have voted them Best Brewpub in 2008 and 2009.
Brown’s Brewing Company has plans to open a production facility in a converted 19th century mill along the Walloomsac River in Hoosick, NY.
First, Brown’s makes a classic English Porter. They use two malts including Domestic Two Row Pale & Caramel Malts and then they add Chocolate Hops from Willamette. Then they take a portion and age it in a genuine bourbon whiskey barrel for two months. The barrel imparts the fine characteristics of bourbon and oak into this complex ale.
I was first introduced to this style of beer by Joshua M. Bernstein who is the author of BREWED AWAKENING about cutting edge techniques and trends in the beer industry. A fantastic book and author. But I became hooked on this massive beer.
Make no mistake. If you like big stouts and porters….this is the beer for you. Big chocolate flavors, Hints of vanilla and spice. A touch of licorice…and of course, a big nose full of bourbon.
The Brown’s Brewing Whiskey Porter won the 2008 World Beer Cup Silver Medal. Winner -Few ales are this fine.
Fantastic!!!

Geary's Pale Ale (ME)

To contact us Click HERE
  One of my favorite beers for a long time has been Geary's Pale Ale from Portland, ME. Love the beer, and love the label. And Geary's has been one of the biggest success stories in micro-brewing from the first wave of craft brewing two decades ago.

The D.L. Geary Brewing Company was incorporated in October, 1983 by David and Karen Geary who shared the vision of producing high quality products on a small scale for local and regional consumption. At that time, there were only 13 so-called microbreweries in the United States, almost all of them in California and the Pacific Northwest. In the winter of 1984, David Geary began a period of training and research in Scotland and England. With the help of Peter Maxwell Stuart, a Scottish nobleman and brewer who arranged introductions and itineraries, he worked in a half-dozen small commercial breweries from the highlands of Scotland to the south coast of England.

During that time, the size and design of the brewery began to take shape; and most importantly, the recipe for Geary’s Pale Ale was created using classic elements from some of Britain’s best breweries. In the summer of 1984, Karen and David Geary began the long and difficult process of creating a business plan, finding appropriate real estate, specifying equipment and raw materials, designing packaging and raising the capital necessary to begin brewing. After nearly two years of planning and effort, construction began. Equipment was ordered, contractors were hired, and the brewery was ready for its first brewing the fall of 1986. On December 10, 1986, the first pints of Geary’s Pale Ale were sold; New England’s first microbrewery had arrived.

This is the flagship ale of Geary's. "This is a classic British pale ale with a nod to the legendary beers of Burton-on-Trent. Copper-colored, dry, clean, and crisp with lots of late hop taste, in an appetizing complex with ale fruitiness from imported Hampshire yeast," says the website. Original gravity - 1047; alcohol by volume - 4.5%; two row English malt (pale, crystal and chocolate); Cascade, Mt. Hood, Tettnang and Fuggle Hops.

Original Gravity: 1047
Ingredients - Two row English malt (pale, crystal and chocolate); Cascade, Mt Hood, Tettnang and Fuggle Hops.
This is a big, aromatic pale ale. Crisp. Clean. Big. The fuggles gives it that great hoppiness Pale Ale drinkers are looking for.

It was greta back in the late 1980s and early 1990s and it's fantastic now! A standard for any real beer drinkers fridge.

Rudi Weist Brings Germany's Best Dry Wines To Trilogy Fine Wines And A Who’s Who In The Las Vegas Beverage Industry.

To contact us Click HERE
Wirtz Beverage brand new Trilogy Fine Wine and Spirits division got off to a fast start with the Crème de la crème of the Las Vegas beverage industry. Legendary Rudi Wiest himself of his namesake import company came to Wirtz’s Alchemy room with a palate pleasing line up of German Dry Wines.

Rudi Weist

No importer that we know of has the knowledge of Rudi Wiest when speaking on the topic of German wines.  On this visit he brought a hand selected group of small family owned wine makers from the best wine making regions of Germany.

Schloss Schonborn, Rheingau

Marcel von den Benken from Schloss Schonbron in the Rheingau explained that his 2010 Dry Estate Riesling is characterized by high acidity and the 2011 Vintage had a much longer hang time. On the palate both of these amazing Rieslings were   nicely balanced, soft and feminine in style. Kunstler winery featured four Rieslings and a lovely Pinot Noir. Carl Erhard from the winery explained that he concentrates his efforts on making grapes for wine and not wine making.Growing fruit is the most important aspect in the wine.  As any experienced wine lover knows, the best wines are made in the vineyard and not in the winery. Carl Erhard follows that tradition to a “T”. As we tasted his 2010 Dry Riesling “old vine “ Stielweg,  Carl explained  that  vines that average 55 years in age. Carl also added that he felt the 2012 Vintage will have a long ageing potential. The Kunstler Pinot Noir Estate 2009 features sour cherry and surprisingly big tannis. Many people consider German Pinot Noir something that is relatively new. In fact, winemakers have been making Pinot Noir the Rheingau for over 800 years  long before they planted Rieslings . 2009 was warm year which should translate to a spectacular vintage for Pinot Noir and this Kunstler will not disappoint.

Weingut Rebholz

Weingut Rebholz produces some very fine Rieslings, Pinot Noir and even a Pinot Blanc . Hansjorg Rebholz himself made the trip across the Atlantic to show off these very special wines.  As we began tasting through his wines, he explained that his Grand Father started the winery in the 1940s and they specialize in making wines as natural as possible and are Bio-Dynamic .We were pleased with the Pinot Blanc and the Rieslings. Both were refreshing, featuring big apple and melon notes on the nose and palate. Before moving on to the Pinot Noir we found a real stand out. The 2010 Dry Grosses Gewachs , Ganz Horn.  On the nose and palate, this wonderful wine drinks like a Grand Cru. Classic earthy notes, mineral and citrus make this Riesling a stand out.  All of the Rieslings from Weingut Rebholz should be at their very best after 5-6 years.  German Pinot Noir is always interesting because Pinot Noir is very terroir expressive.  Vineyards with micro climates can produce Pinot noir that are very different and only meters apart.  The 2009 Pinot Noir Spatlese Dry “Tradition “is a good example of this.  This nice pinot has classic signatures of sour cherry, light tannis, all-spice and oak.

Weingut Dr Heger / Weinhaus Heger

Weingut Dr Heger  / Weinhaus Heger  produce Pinot Gris , Pinot Blanc and Pinot Noir that show off the versatility of the region .  Markus Mleink took us on a tasteful journey through his wines. Like many of his colleagues, its hands off in the winery and all the work are done in the vineyard.


Tasting his 2011 and 2010 Pinot Gris side by side gave a unique insight into the vintages a year apart.  The 2011 had much more fruit and was more developed than the 2010, most likely because it was just bottled and the 2010 has “mellowed” with a little more age. Both are ready to be enjoyed now. The 2009 Dr Heger Pinot Noir Dry Grosses Gewachs , Ihringer Winkerberh was next in line to examine.  This very nice Pinot Noir was a pleasure to taste. Classic cherry notes, earth, leather and spice come together with silky tannins on the finish.

Weingut Becker

Can a pig famer make great wines?  Sure they can and Weingut Becker proves it . Fritz Becker Jr specializes in Pinot Noir.  The winery was totally destroyed in World War 2 and has come back very strong. Fritz has been the winemaker since 2005. The 2009 Pinot Noir “Dry” Limestone was a stand out in his lineup and should have good age ability but can be enjoyed now. 2008 Pinot Noir Grosses Gewachs St Paul Grand Cru is a German Pinot Noir that we will not forget. Its elegant notes of cherry, earth, spice, leather and oak show what a Pinot Noir from the region should strive to be.Rudi Weist is an expert in wines from Germany. Spending 10 mins with him or an afternoon is an opportunity to get an education to set the foundation of your wine education for a life time. When looking over your next wine list, take the time to find a few of these very special wines from Germany

California's El Pomar District Comes of Age

To contact us Click HERE


Additional acreage deepens Pomar Junction’s commitment to wines from the 
El Pomar District sub-region in Paso Robles We have been watching this area for years and it is finally getting the recognition it deserves .The Merrill family, owners of Pomar Junction Vineyard & Winery, recently announced that they have expanded their resources with the purchase of 278 acres in the El Pomar District of the Paso Robles AVA. The expansive property, formerly the Weyrich estate, combines a unique location with specific grape growing conditions, making it a natural fit for maintaining the quality associated with Pomar Junction and this unique region. In addition to becoming home for Dana and Marsha Merrill, it also has existing specialized infrastructure to support their Mesa Vineyard Management operations as well as private wine-related functions.The El Pomar District is home to vineyards that produce notable wines for brands such as Justin Vineyards & Winery, J. Lohr Vineyards & Wines, E. & J. Gallo Winery, and Still Waters Vineyards. Recent expansion of vineyards in this area is directly aligned with the growth of its recognition for producing sought-after flavor profiles. Located on Creston Ridge Road, near the intersection of South El Pomar Road and Creston Road, the vines on this property are influenced by the same calcareous soils, steep south-facing slopes and Templeton Gap breezes that the Merrill family has long appreciated about the El Pomar District. The dedicated work of wine industry pioneers, Dana Merrill among them, has led to a growing appreciation of this sub-region for its one-of-a-kind reflection of terroir resulting in distinctive wines.“Finding another vineyard that fits so naturally with our current winemaking standards of excellence through reflection of the El Pomar District has brought forth many exciting opportunities and ideas,” said Matt Merrill, Dana’s son and General Manager of Pomar Junction. He continued, “We look forward to increased ability to support our winery offerings.”Currently, 93 acres are planted with Rhône,  Bordeaux and Italian varietals that thrive in these growing conditions and complement both the winery offerings of Pomar Junction Vineyard & Winery and the needs of Mesa Vineyard Management customers. The maturity of the existing vines will allow immediate production of wines from this property and plans are underway to certify this vineyard Sustainable in Practice, continuing the responsible farming methods found throughout Merrill properties. Also, as future opportunities allow for growth, an estimated 60 acres have been identified as suitable for additional planting.This district continues to gain recognition through the growth of winery presence, accolades for resulting wines and praise from consumers. Incorporation of this property allows Pomar Junction Vineyard & Winery a spectacular new resource to encourage the continued development of their quality wine profile, memorable wine country experience and expanded exposure of the El Pomar District as a distinguished wine growing region.Owned and operated by the Merrill Family in the Paso Robles AVA, Pomar Junction Vineyard & Winery showcases eight generations of Central Coast farming through deeply characterful estate wines.  With a rich heritage of sustainable practices in the vineyard and minimal intervention in the cellar, Pomar Junction guides estate fruit from vine to glass with a narrow focus on purity of flavor and varietal integrity.  The winery name refers to the Merrill Family’s concurrent lineage of railroad engineers as well as to bygone days when the Southern Pacific Railroad was responsible for the development of the picturesque Central Coast.  For more information about Pomar Junction Vineyard & Winery, call (805) 238-9940, or visit www.PomarJunction.com.  The Pomar Junction vineyard and tasting room are located at 5036 S. El Pomar Road in Templeton, CA 93465The next time your wine trail takes you near Paso Robes , this area and its wineries are well worth a detour off  the beaten path.

tiny food party!

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photos by Teri Lyn Fisher


Tiny Food Party! is a visual feast of recipes for bite-size appetizers and fun food to serve at your next gathering.   The photographer is Teri Lyn Fisher and the food stylist is Jenny Park. The duo behind this book, also share their recipes and food photography on their gorgeous blog Spoon Fork Bacon.  Thank you, Teri and Jenny, for including Elephant Ceramics in Tiny Food Party!

Brown's Brewing Whiskey Porter (NY)

To contact us Click HERE

Back in 1993, Garry and Kelly Brown had a vision to turn a 150 year-old warehouse on a then-blighted River Street in Troy into a fully operational craft brewery. The building was previously owned by a local printing company and had been gutted by a massive fire and the project took three painstaking years to complete. However, the endeavor was well worth it as Brown’s Brewing Company became an instant success as the first brewery restaurant in the Capital Region.
Today, their River Street Taproom in Troy, New York is a social hub for the community and offers a menu that compliments the beer we brew on site. They brew over 25 different styles of ales and lagers throughout the year and serve over a dozen beers on tap at any one time.
They won the TAP New York’s 2008 Matthew Vassar Cup for the Best Brewery in Hudson Valley, as well as a Gold medal for our Pale Ale by the Culinary Institute of America. They also won prestigious World Beer Cup Gold and Silver Awards for our Oatmeal Stout and Whiskey Porter, respectively, and Metroland readers have voted them Best Brewpub in 2008 and 2009.
Brown’s Brewing Company has plans to open a production facility in a converted 19th century mill along the Walloomsac River in Hoosick, NY.
First, Brown’s makes a classic English Porter. They use two malts including Domestic Two Row Pale & Caramel Malts and then they add Chocolate Hops from Willamette. Then they take a portion and age it in a genuine bourbon whiskey barrel for two months. The barrel imparts the fine characteristics of bourbon and oak into this complex ale.
I was first introduced to this style of beer by Joshua M. Bernstein who is the author of BREWED AWAKENING about cutting edge techniques and trends in the beer industry. A fantastic book and author. But I became hooked on this massive beer.
Make no mistake. If you like big stouts and porters….this is the beer for you. Big chocolate flavors, Hints of vanilla and spice. A touch of licorice…and of course, a big nose full of bourbon.
The Brown’s Brewing Whiskey Porter won the 2008 World Beer Cup Silver Medal. Winner -Few ales are this fine.
Fantastic!!!

Geary's Pale Ale (ME)

To contact us Click HERE
  One of my favorite beers for a long time has been Geary's Pale Ale from Portland, ME. Love the beer, and love the label. And Geary's has been one of the biggest success stories in micro-brewing from the first wave of craft brewing two decades ago.

The D.L. Geary Brewing Company was incorporated in October, 1983 by David and Karen Geary who shared the vision of producing high quality products on a small scale for local and regional consumption. At that time, there were only 13 so-called microbreweries in the United States, almost all of them in California and the Pacific Northwest. In the winter of 1984, David Geary began a period of training and research in Scotland and England. With the help of Peter Maxwell Stuart, a Scottish nobleman and brewer who arranged introductions and itineraries, he worked in a half-dozen small commercial breweries from the highlands of Scotland to the south coast of England.

During that time, the size and design of the brewery began to take shape; and most importantly, the recipe for Geary’s Pale Ale was created using classic elements from some of Britain’s best breweries. In the summer of 1984, Karen and David Geary began the long and difficult process of creating a business plan, finding appropriate real estate, specifying equipment and raw materials, designing packaging and raising the capital necessary to begin brewing. After nearly two years of planning and effort, construction began. Equipment was ordered, contractors were hired, and the brewery was ready for its first brewing the fall of 1986. On December 10, 1986, the first pints of Geary’s Pale Ale were sold; New England’s first microbrewery had arrived.

This is the flagship ale of Geary's. "This is a classic British pale ale with a nod to the legendary beers of Burton-on-Trent. Copper-colored, dry, clean, and crisp with lots of late hop taste, in an appetizing complex with ale fruitiness from imported Hampshire yeast," says the website. Original gravity - 1047; alcohol by volume - 4.5%; two row English malt (pale, crystal and chocolate); Cascade, Mt. Hood, Tettnang and Fuggle Hops.

Original Gravity: 1047
Ingredients - Two row English malt (pale, crystal and chocolate); Cascade, Mt Hood, Tettnang and Fuggle Hops.
This is a big, aromatic pale ale. Crisp. Clean. Big. The fuggles gives it that great hoppiness Pale Ale drinkers are looking for.

It was greta back in the late 1980s and early 1990s and it's fantastic now! A standard for any real beer drinkers fridge.

SeriousEats.com Highlights Six New York State Beverage Makers You Should Know

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SIX NEW YORK BEVERAGE MAKERS YOU SHOULD KNOW!
[Photographs: Max Falkowitz]A few weeks ago, I spent some time eating, drinking, and touring my way through upstate New York, a northward trip from the Hudson Valley through Troy and Cazenovia, and up to Utica. We've already taken a look at the incredible applejack from Harvest Spirits, the European-style cider from Harvest Moon, and the Utica icon that is theFX Matt Brewery, but the good stuff didn't stop there.Quite the opposite: New York State's drinks scene has never been more vibrant, and that includes everything from wine and spirits to hard cider and beer. Here are six beverage makers you should know, and what you should sip from them.

Good Nature Brewing

Good Nature Brewing has a staff of two: the husband and wife team of Matt Whalen and Carrie Blackmore, who work out of a 1,700 square foot space to supply central New York with with ales using New York-grown barley and locally grown hops when available. Their beers are clean and easy-drinking, but also layered and surprising. Take their chocolate-forward American Brown Ale, which is almost egg cream-like, but nutty and hardly sweet.Brewer Matt Whalen and his homemade bottler.Whalen and Blackmore met near Lake Placid and began their married life in Massachusetts, but moved back home to central New York to be closer to family. The brewery, less than a year old, is their love letter to New York, a way to contribute to the economic and cultural revival of the area. "I love this place," Blackmore tells us. "I want to raise a family here. And if beer's the answer to making that happen, that'd be great."

Adirondack Distilling

The brand new Adirondack Distilling, a short walk down the street from FX Matt Brewery in Utica, has a corn-based vodka (made with New York corn) that just hit liquor store shelves. Well, they call it vodka, but it drinks like white whiskey: smooth and a bit sweet, and full of corn flavor, but lacking the harsh alcohol heat that plagues all too many new-wave designer moonshines.We also got to taste their very first test batch of gin, which had an almost creamy character I haven't tasted since my introductory sip to the incredible Blue Gin from Reisetbauer in Austria. Keep an eye out for Adirondack's gin in the months to come.

Breezy Hill Orchard

Breezy Hill Orchard sells an array of apple products: pastries of all sorts, sweet cider, and a delicately effervescent hard cider that I've been sipping as a substitute for dessert. The brew, available by the growler, is on the sweeter side but not overly so, and has layers of baked and caramelized apples given lift and brightness by a gentle carbonation. Open this growler slowly: it'll bubble up fast on you, even if you unscrew with care.

Hudson-Chatham Winery

Though Millbrook Winery is the most talked-about spot in the immediate area, Ghent's Hudson-Chatham Winery has also received acclaim and awards in its short history. The winery boasts the now-classic story of a husband and wife, wine fans both, who said, "Let's just start a winery! It'll be a fun part-time thing!" As they sell at several markets a week, host innumerable events at the winery, and, oh, also make wine, Carlo and Dominique DeVito are re-thinking the part time bit. Their Baco Noir, made with a hardy grape that can withstand the Hudson Valley's less-than-ideal weather, is deep with sour cherry and dried fruit flavors, smooth, and refreshing—an autumnal treat also available in an oak-aged Reserve edition.

Brookview Station Winery

Like Harvest Spirits and Harvest Moon, Brookview Station Winery is an extension of an orchard operation looking to diversify its products to 1) increase profits from extra fruit and 2) draw tourists in year-round. Their still apple and fruit wines run the gamut from semi-dry to dessert sweet, and are geared towards table wines that happen to play well with food.They recently started brewing a hard cider that's fresh, clean, and light—a little like the PBR of cider (comparably priced, too), which I mean in the very best way. Most large-scale ciders available in the States are grossly sweet and taste more of the steel tanks they're fermented in than actual apples; here's an honest brew made for gulping after mowing the lawn on a hot summer day. At their tasting room, you can also have what they playfully call a "Hudson Valley Kir": a cup of hard cider with a spare pour of their very own cassis.

Aaron Burr Cider

When I brought a bottle of Aaron Burr Cider to the office—a find from a trip to the New Amsterdam Market in NYC—it admittedly received mixed responses. But it may be just the thing for an appetite-stimulating pre-dinner sip. The dry cider is aged in bourbon barrels and made barely effervescent with tiny, Champagne-like bubbles. You smell sweet oak and corn on a whiff, but a taste is all dry, funky cider apples—until the very end when the bourbon comes back for a sweet boozy kick.About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
Read the whole thing at:http://drinks.seriouseats.com/2012/11/new-york-state-wine-cider-beer-spirits-you-should-know.html?ref=excerpt_readmore

Rudi Weist Brings Germany's Best Dry Wines To Trilogy Fine Wines And A Who’s Who In The Las Vegas Beverage Industry.

To contact us Click HERE
Wirtz Beverage brand new Trilogy Fine Wine and Spirits division got off to a fast start with the Crème de la crème of the Las Vegas beverage industry. Legendary Rudi Wiest himself of his namesake import company came to Wirtz’s Alchemy room with a palate pleasing line up of German Dry Wines.

Rudi Weist

No importer that we know of has the knowledge of Rudi Wiest when speaking on the topic of German wines.  On this visit he brought a hand selected group of small family owned wine makers from the best wine making regions of Germany.

Schloss Schonborn, Rheingau

Marcel von den Benken from Schloss Schonbron in the Rheingau explained that his 2010 Dry Estate Riesling is characterized by high acidity and the 2011 Vintage had a much longer hang time. On the palate both of these amazing Rieslings were   nicely balanced, soft and feminine in style. Kunstler winery featured four Rieslings and a lovely Pinot Noir. Carl Erhard from the winery explained that he concentrates his efforts on making grapes for wine and not wine making.Growing fruit is the most important aspect in the wine.  As any experienced wine lover knows, the best wines are made in the vineyard and not in the winery. Carl Erhard follows that tradition to a “T”. As we tasted his 2010 Dry Riesling “old vine “ Stielweg,  Carl explained  that  vines that average 55 years in age. Carl also added that he felt the 2012 Vintage will have a long ageing potential. The Kunstler Pinot Noir Estate 2009 features sour cherry and surprisingly big tannis. Many people consider German Pinot Noir something that is relatively new. In fact, winemakers have been making Pinot Noir the Rheingau for over 800 years  long before they planted Rieslings . 2009 was warm year which should translate to a spectacular vintage for Pinot Noir and this Kunstler will not disappoint.

Weingut Rebholz

Weingut Rebholz produces some very fine Rieslings, Pinot Noir and even a Pinot Blanc . Hansjorg Rebholz himself made the trip across the Atlantic to show off these very special wines.  As we began tasting through his wines, he explained that his Grand Father started the winery in the 1940s and they specialize in making wines as natural as possible and are Bio-Dynamic .We were pleased with the Pinot Blanc and the Rieslings. Both were refreshing, featuring big apple and melon notes on the nose and palate. Before moving on to the Pinot Noir we found a real stand out. The 2010 Dry Grosses Gewachs , Ganz Horn.  On the nose and palate, this wonderful wine drinks like a Grand Cru. Classic earthy notes, mineral and citrus make this Riesling a stand out.  All of the Rieslings from Weingut Rebholz should be at their very best after 5-6 years.  German Pinot Noir is always interesting because Pinot Noir is very terroir expressive.  Vineyards with micro climates can produce Pinot noir that are very different and only meters apart.  The 2009 Pinot Noir Spatlese Dry “Tradition “is a good example of this.  This nice pinot has classic signatures of sour cherry, light tannis, all-spice and oak.

Weingut Dr Heger / Weinhaus Heger

Weingut Dr Heger  / Weinhaus Heger  produce Pinot Gris , Pinot Blanc and Pinot Noir that show off the versatility of the region .  Markus Mleink took us on a tasteful journey through his wines. Like many of his colleagues, its hands off in the winery and all the work are done in the vineyard.


Tasting his 2011 and 2010 Pinot Gris side by side gave a unique insight into the vintages a year apart.  The 2011 had much more fruit and was more developed than the 2010, most likely because it was just bottled and the 2010 has “mellowed” with a little more age. Both are ready to be enjoyed now. The 2009 Dr Heger Pinot Noir Dry Grosses Gewachs , Ihringer Winkerberh was next in line to examine.  This very nice Pinot Noir was a pleasure to taste. Classic cherry notes, earth, leather and spice come together with silky tannins on the finish.

Weingut Becker

Can a pig famer make great wines?  Sure they can and Weingut Becker proves it . Fritz Becker Jr specializes in Pinot Noir.  The winery was totally destroyed in World War 2 and has come back very strong. Fritz has been the winemaker since 2005. The 2009 Pinot Noir “Dry” Limestone was a stand out in his lineup and should have good age ability but can be enjoyed now. 2008 Pinot Noir Grosses Gewachs St Paul Grand Cru is a German Pinot Noir that we will not forget. Its elegant notes of cherry, earth, spice, leather and oak show what a Pinot Noir from the region should strive to be.Rudi Weist is an expert in wines from Germany. Spending 10 mins with him or an afternoon is an opportunity to get an education to set the foundation of your wine education for a life time. When looking over your next wine list, take the time to find a few of these very special wines from Germany

California's El Pomar District Comes of Age

To contact us Click HERE


Additional acreage deepens Pomar Junction’s commitment to wines from the 
El Pomar District sub-region in Paso Robles We have been watching this area for years and it is finally getting the recognition it deserves .The Merrill family, owners of Pomar Junction Vineyard & Winery, recently announced that they have expanded their resources with the purchase of 278 acres in the El Pomar District of the Paso Robles AVA. The expansive property, formerly the Weyrich estate, combines a unique location with specific grape growing conditions, making it a natural fit for maintaining the quality associated with Pomar Junction and this unique region. In addition to becoming home for Dana and Marsha Merrill, it also has existing specialized infrastructure to support their Mesa Vineyard Management operations as well as private wine-related functions.The El Pomar District is home to vineyards that produce notable wines for brands such as Justin Vineyards & Winery, J. Lohr Vineyards & Wines, E. & J. Gallo Winery, and Still Waters Vineyards. Recent expansion of vineyards in this area is directly aligned with the growth of its recognition for producing sought-after flavor profiles. Located on Creston Ridge Road, near the intersection of South El Pomar Road and Creston Road, the vines on this property are influenced by the same calcareous soils, steep south-facing slopes and Templeton Gap breezes that the Merrill family has long appreciated about the El Pomar District. The dedicated work of wine industry pioneers, Dana Merrill among them, has led to a growing appreciation of this sub-region for its one-of-a-kind reflection of terroir resulting in distinctive wines.“Finding another vineyard that fits so naturally with our current winemaking standards of excellence through reflection of the El Pomar District has brought forth many exciting opportunities and ideas,” said Matt Merrill, Dana’s son and General Manager of Pomar Junction. He continued, “We look forward to increased ability to support our winery offerings.”Currently, 93 acres are planted with Rhône,  Bordeaux and Italian varietals that thrive in these growing conditions and complement both the winery offerings of Pomar Junction Vineyard & Winery and the needs of Mesa Vineyard Management customers. The maturity of the existing vines will allow immediate production of wines from this property and plans are underway to certify this vineyard Sustainable in Practice, continuing the responsible farming methods found throughout Merrill properties. Also, as future opportunities allow for growth, an estimated 60 acres have been identified as suitable for additional planting.This district continues to gain recognition through the growth of winery presence, accolades for resulting wines and praise from consumers. Incorporation of this property allows Pomar Junction Vineyard & Winery a spectacular new resource to encourage the continued development of their quality wine profile, memorable wine country experience and expanded exposure of the El Pomar District as a distinguished wine growing region.Owned and operated by the Merrill Family in the Paso Robles AVA, Pomar Junction Vineyard & Winery showcases eight generations of Central Coast farming through deeply characterful estate wines.  With a rich heritage of sustainable practices in the vineyard and minimal intervention in the cellar, Pomar Junction guides estate fruit from vine to glass with a narrow focus on purity of flavor and varietal integrity.  The winery name refers to the Merrill Family’s concurrent lineage of railroad engineers as well as to bygone days when the Southern Pacific Railroad was responsible for the development of the picturesque Central Coast.  For more information about Pomar Junction Vineyard & Winery, call (805) 238-9940, or visit www.PomarJunction.com.  The Pomar Junction vineyard and tasting room are located at 5036 S. El Pomar Road in Templeton, CA 93465The next time your wine trail takes you near Paso Robes , this area and its wineries are well worth a detour off  the beaten path.

Brown's Brewing Whiskey Porter (NY)

To contact us Click HERE

Back in 1993, Garry and Kelly Brown had a vision to turn a 150 year-old warehouse on a then-blighted River Street in Troy into a fully operational craft brewery. The building was previously owned by a local printing company and had been gutted by a massive fire and the project took three painstaking years to complete. However, the endeavor was well worth it as Brown’s Brewing Company became an instant success as the first brewery restaurant in the Capital Region.
Today, their River Street Taproom in Troy, New York is a social hub for the community and offers a menu that compliments the beer we brew on site. They brew over 25 different styles of ales and lagers throughout the year and serve over a dozen beers on tap at any one time.
They won the TAP New York’s 2008 Matthew Vassar Cup for the Best Brewery in Hudson Valley, as well as a Gold medal for our Pale Ale by the Culinary Institute of America. They also won prestigious World Beer Cup Gold and Silver Awards for our Oatmeal Stout and Whiskey Porter, respectively, and Metroland readers have voted them Best Brewpub in 2008 and 2009.
Brown’s Brewing Company has plans to open a production facility in a converted 19th century mill along the Walloomsac River in Hoosick, NY.
First, Brown’s makes a classic English Porter. They use two malts including Domestic Two Row Pale & Caramel Malts and then they add Chocolate Hops from Willamette. Then they take a portion and age it in a genuine bourbon whiskey barrel for two months. The barrel imparts the fine characteristics of bourbon and oak into this complex ale.
I was first introduced to this style of beer by Joshua M. Bernstein who is the author of BREWED AWAKENING about cutting edge techniques and trends in the beer industry. A fantastic book and author. But I became hooked on this massive beer.
Make no mistake. If you like big stouts and porters….this is the beer for you. Big chocolate flavors, Hints of vanilla and spice. A touch of licorice…and of course, a big nose full of bourbon.
The Brown’s Brewing Whiskey Porter won the 2008 World Beer Cup Silver Medal. Winner -Few ales are this fine.
Fantastic!!!

Geary's Pale Ale (ME)

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  One of my favorite beers for a long time has been Geary's Pale Ale from Portland, ME. Love the beer, and love the label. And Geary's has been one of the biggest success stories in micro-brewing from the first wave of craft brewing two decades ago.

The D.L. Geary Brewing Company was incorporated in October, 1983 by David and Karen Geary who shared the vision of producing high quality products on a small scale for local and regional consumption. At that time, there were only 13 so-called microbreweries in the United States, almost all of them in California and the Pacific Northwest. In the winter of 1984, David Geary began a period of training and research in Scotland and England. With the help of Peter Maxwell Stuart, a Scottish nobleman and brewer who arranged introductions and itineraries, he worked in a half-dozen small commercial breweries from the highlands of Scotland to the south coast of England.

During that time, the size and design of the brewery began to take shape; and most importantly, the recipe for Geary’s Pale Ale was created using classic elements from some of Britain’s best breweries. In the summer of 1984, Karen and David Geary began the long and difficult process of creating a business plan, finding appropriate real estate, specifying equipment and raw materials, designing packaging and raising the capital necessary to begin brewing. After nearly two years of planning and effort, construction began. Equipment was ordered, contractors were hired, and the brewery was ready for its first brewing the fall of 1986. On December 10, 1986, the first pints of Geary’s Pale Ale were sold; New England’s first microbrewery had arrived.

This is the flagship ale of Geary's. "This is a classic British pale ale with a nod to the legendary beers of Burton-on-Trent. Copper-colored, dry, clean, and crisp with lots of late hop taste, in an appetizing complex with ale fruitiness from imported Hampshire yeast," says the website. Original gravity - 1047; alcohol by volume - 4.5%; two row English malt (pale, crystal and chocolate); Cascade, Mt. Hood, Tettnang and Fuggle Hops.

Original Gravity: 1047
Ingredients - Two row English malt (pale, crystal and chocolate); Cascade, Mt Hood, Tettnang and Fuggle Hops.
This is a big, aromatic pale ale. Crisp. Clean. Big. The fuggles gives it that great hoppiness Pale Ale drinkers are looking for.

It was greta back in the late 1980s and early 1990s and it's fantastic now! A standard for any real beer drinkers fridge.

Cape Gazette Raves About Nassau Valley Vineyards (DE)

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Check out Nassau Valley Vineyards for holiday sipping

By John McDonald | Nov 24, 2012 Cape Gazette
Just received my Happy Thanksgiving Day letter from my pals at Nassau Valley Vineyards, with a great recipe for pumpkin cheesecake. Same as mine, with the exception that I prefer fresh pumpkin. Fresh is probably not a good option though, for the one- or two-pie maker, unless time is no problem. The Nassau Valley Vineyards recipe works beautifully for the pies. You may go here for the recipe and a full listing of wines with pricing and schedule of events: www.nassauvalley.com/wines.htm.

I really don’t give Peggy and Suzanne enough ink in this column. They do a spectacular job. Pioneers in Delaware wine making, the Raleys fought tooth and nail to get Delaware to allow them to place a winery in coastal Sussex County. The punditry panned the idea, sotto voce, with “It’llneverwork” rhetoric and "Who do they think they are?" articles, initially. Wrong, as usual, bureaucrats and pundits! This little winery that could is probably succeeding better than even the ever-optimistic and adventurous Raley family were hoping it would. If you haven’t laid in your Turkey Day wine, a visit to the winery would serve you well. The value on these wines is A++! They make wonderful gifts.

Winemaker Mike Reese has added 29 medals to the impressive list the vineyard has accumulated over the years. Germane to the season are Cape Rosé, Meadows Edge and Peach Ambrosia from the 2011 vintage. These have won multiple awards, go well with holiday fare and can be sampled at the winery. Please try the wonderful fruit wines. These are especially good. In addition to a selection of 13 wines, NVV offers a wide range of fun stuff, instructional programs, a neat museum and some very cool, hospitable people to meet. If you are reading here and have not been to the vineyards you are cheating yourselves. NVV is located just a short drive off Route 1 or Route 9 near Five Points. Two accesses, just follow the signs.

Read more at:
http://capegazette.villagesoup.com/p/check-out-nassau-valley-vineyards-for-holiday-sipping/926838

Rudi Weist Brings Germany's Best Dry Wines To Trilogy Fine Wines And A Who’s Who In The Las Vegas Beverage Industry.

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Wirtz Beverage brand new Trilogy Fine Wine and Spirits division got off to a fast start with the Crème de la crème of the Las Vegas beverage industry. Legendary Rudi Wiest himself of his namesake import company came to Wirtz’s Alchemy room with a palate pleasing line up of German Dry Wines.

Rudi Weist

No importer that we know of has the knowledge of Rudi Wiest when speaking on the topic of German wines.  On this visit he brought a hand selected group of small family owned wine makers from the best wine making regions of Germany.

Schloss Schonborn, Rheingau

Marcel von den Benken from Schloss Schonbron in the Rheingau explained that his 2010 Dry Estate Riesling is characterized by high acidity and the 2011 Vintage had a much longer hang time. On the palate both of these amazing Rieslings were   nicely balanced, soft and feminine in style. Kunstler winery featured four Rieslings and a lovely Pinot Noir. Carl Erhard from the winery explained that he concentrates his efforts on making grapes for wine and not wine making.Growing fruit is the most important aspect in the wine.  As any experienced wine lover knows, the best wines are made in the vineyard and not in the winery. Carl Erhard follows that tradition to a “T”. As we tasted his 2010 Dry Riesling “old vine “ Stielweg,  Carl explained  that  vines that average 55 years in age. Carl also added that he felt the 2012 Vintage will have a long ageing potential. The Kunstler Pinot Noir Estate 2009 features sour cherry and surprisingly big tannis. Many people consider German Pinot Noir something that is relatively new. In fact, winemakers have been making Pinot Noir the Rheingau for over 800 years  long before they planted Rieslings . 2009 was warm year which should translate to a spectacular vintage for Pinot Noir and this Kunstler will not disappoint.

Weingut Rebholz

Weingut Rebholz produces some very fine Rieslings, Pinot Noir and even a Pinot Blanc . Hansjorg Rebholz himself made the trip across the Atlantic to show off these very special wines.  As we began tasting through his wines, he explained that his Grand Father started the winery in the 1940s and they specialize in making wines as natural as possible and are Bio-Dynamic .We were pleased with the Pinot Blanc and the Rieslings. Both were refreshing, featuring big apple and melon notes on the nose and palate. Before moving on to the Pinot Noir we found a real stand out. The 2010 Dry Grosses Gewachs , Ganz Horn.  On the nose and palate, this wonderful wine drinks like a Grand Cru. Classic earthy notes, mineral and citrus make this Riesling a stand out.  All of the Rieslings from Weingut Rebholz should be at their very best after 5-6 years.  German Pinot Noir is always interesting because Pinot Noir is very terroir expressive.  Vineyards with micro climates can produce Pinot noir that are very different and only meters apart.  The 2009 Pinot Noir Spatlese Dry “Tradition “is a good example of this.  This nice pinot has classic signatures of sour cherry, light tannis, all-spice and oak.

Weingut Dr Heger / Weinhaus Heger

Weingut Dr Heger  / Weinhaus Heger  produce Pinot Gris , Pinot Blanc and Pinot Noir that show off the versatility of the region .  Markus Mleink took us on a tasteful journey through his wines. Like many of his colleagues, its hands off in the winery and all the work are done in the vineyard.


Tasting his 2011 and 2010 Pinot Gris side by side gave a unique insight into the vintages a year apart.  The 2011 had much more fruit and was more developed than the 2010, most likely because it was just bottled and the 2010 has “mellowed” with a little more age. Both are ready to be enjoyed now. The 2009 Dr Heger Pinot Noir Dry Grosses Gewachs , Ihringer Winkerberh was next in line to examine.  This very nice Pinot Noir was a pleasure to taste. Classic cherry notes, earth, leather and spice come together with silky tannins on the finish.

Weingut Becker

Can a pig famer make great wines?  Sure they can and Weingut Becker proves it . Fritz Becker Jr specializes in Pinot Noir.  The winery was totally destroyed in World War 2 and has come back very strong. Fritz has been the winemaker since 2005. The 2009 Pinot Noir “Dry” Limestone was a stand out in his lineup and should have good age ability but can be enjoyed now. 2008 Pinot Noir Grosses Gewachs St Paul Grand Cru is a German Pinot Noir that we will not forget. Its elegant notes of cherry, earth, spice, leather and oak show what a Pinot Noir from the region should strive to be.Rudi Weist is an expert in wines from Germany. Spending 10 mins with him or an afternoon is an opportunity to get an education to set the foundation of your wine education for a life time. When looking over your next wine list, take the time to find a few of these very special wines from Germany