The Perfect Gift

Find Gift Baskets filled with high quality wines, thoughtfully selected foods such as Vermont aged cheddar, Rowena’s baby bundt cakes, The Peanut Shop peanuts, fresh-baked biscotti at Wine Gourmet.

See Kimberly present all the baskets on Channel 10’s Our Blue Ridge, December 2010.

The Perfect Gift

The entire basket is assembled right here in the shop.

Perfect gifts for many people in your life.

Neighbors
Newlyweds
Fathers
BFFs
Referrals
Clients

Watch Mechelle put together the most popular gift basket of the season – the 2-bottle basket.

To order please call us at 540.400.8466 or email info@winegourmet.biz

Click Here for all Baskets

 

 

Of Beer & Ball with Greg Roberts

Award-winning Sports Talk Host, Greg Roberts and Wine Gourmet’s Beer Buyer, Aaron Layman talk Football & Beer at Wine Gourmet, Roanoke’s Keg Headquarters.

Visit Wine Gourmet for List of KEGS.

 

Take Comfort – Comfort Cuisine has Dinner Ready for You

You are going to love it!  Pick up your freshly-prepared meal and a bottle of wine anytime.  Just visit Comfort Cuisine or call 540.427.1244, order your meal and pick it up at Wine Gourmet.

As for Comfort Cuisine, you’ll fall in love with their foods made with fresh, whole foods.  Everything Chef Jon makes is plain deliciousness.

Check out the video and get a sneak peek of how your meal will be prepared.

Sum, Sum, Summertime Ale

 
 
Truth be told, the term “Summer Ale” is not an official beer style.  It can be used, however, as a sort of catch-all descriptive term for true beer styles that seem to emerge, gain popularity, or due to their flavor characteristics, achieve a new life – or all of the above – during the three months that follow June 21st.  That Sam Adams Summer?  Technically, an American Pale Wheat Beer.  Wheat beers such as this, along with others like the German Hefeweizen and Belgian Witbier seem nearly synonymous with summer.  Then come a handful of lesser known styles, like the German Kolsch, American Blonde Ale, and many fruit beers that always seem to be clinging to summer’s golden threads, like the little dog hanging on to the girl’s bathing suit in the classic Coppertone ads.

So what makes them go so well with summer? Maybe it’s a simple matter of taste. Consider that more often than not, “summer ales” are wheat based beers. The German Hefeweizen and its American approximation, the American Pale Wheat, are perhaps the most well known styles associated with the warmer months, and with the Summer Ale label.  The wheat in a Hefeweizen, according to German law, must make up at least 50% of the beer’s total grain, and along with certain strains of German ale yeast, contributes to a host of very specific, classic flavors. Among these are banana and clove notes, and sometimes even a bubble gum like taste. Hefeweizens are also left unfiltered and are bottle conditioned, meaning an additional amount of fresh beer is added to the unfiltered beer, which still has enough live yeast to produce a secondary fermentation in the bottle. The leftover, unfiltered yeast produces not only a hazy, glowing, gorgeous looking beer, but the secondary fermentation produces a higher level of carbonation that gives the beer the characteristic crispness Hefeweizens are known for. These flavors, along with the effervescence and the light to medium body, makes for a very refreshing brew, and one that many think fits perfectly when you’re melting in the summer heat. American Pale Wheat beers are an American version of the Hefeweizen, with often a lesser amount of wheat malt and more neutral yeast strains, which produce much less of the classic banana or clove like flavors.

The Belgian Witbier is another summer loving beer. Often confused with the Hefeweizen, since both predominantly use wheat in the recipe, Witbiers differ in a couple basic ways. They are always spiced, with typical ingredients such as coriander or orange peel, while Hefeweizens are not. Witbiers feature raw, or unmalted wheat, while in a Hefeweizen, the wheat is malted, or, heat is put to the grain. Witbiers still have a high level of carbonation, and along with the fruity, spiced flavors, again make for a refreshing summer beer. Think the name “Witbier” sounds odd, and you’ve never had one? Take a look at those taps at the bar again. See the Blue Moon tap? Oh, you’ve even had one before? Guess what – you’ve had a Witbier.

No discussion about summer beer would be complete without the Belgian Saison. The name literally means “season”, and here’s where history again sneaks back into our conversation. According to most versions of the story, Saisons were originally produced prior to harvesting season to serve the farmhands who were out working in the summer heat. Apparently, this particular area of Belgium may have had a particular kind of airborne yeast which produced the complex list of characteristic Saison flavors. They are described as quite fruity, can be somewhat spicy, and are often fairly tart.

There are the others, such as the German Kolsch and American Blonde Ale, which sometimes are pushed under the “Summer Ale” banner. Those two are somewhat similar, featuring a light body, and are often works of subtlety and balance, retaining both a light malt character and slight ale fruityness. Either way, the overall taste is generally sublime. This lightness in flavor and body again makes for a good, refreshing hot day brew.

The “Summer Ale” – a descriptive term really, not an official beer style. Many of the beers that end up with the Summer Ale label applied to them certainly are more than worthy standing alone without it. So what do we make of it, the next time you see those two words printed on a bottle or tap handle? Perhaps it’s best to think of the label as simply a quick way to summarize the probable flavors or body a beer may have. Somehow, the lightness, the crispness, and the fruity ale flavors just seem to go hand in hand with summer. But most of all, the label may give you one vital characteristic. From hazy looking, golden Hefeweizens that look like a lazy summer day put in a bottle, to complex beers like the Saison, to subtle tasting beers such as the Kolsch, they all do one thing well – satisfy and quench a serious thirst the next time you’re on the beach, mowing the lawn, or otherwise sizzling in the summer heat.

Written by guest blogger, Jeff Dean.  His blog was recently recognized by The Roanoke Times as one of the best local blogs.  He kindly took time out of his busy schedule to write this blog post for you.  Thank you, Jeff.  We love you, man!

See what Jeff Dean is up to on The Beer Road – one person’s travels through the world of good beer.

Published in: on July 30, 2010 at 10:43 pm  Comments (1)  
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Sangria. You’re welcome.

Sangria Tasting at Wine Gourmet, Thursday, Sept 10, 5-8 pm

Sangria is the perfect summer sipper.

Sangria is a host’s best friend.  Made properly, Sangria is tasty, food-friendly and a perfect quaffer for guests “not into wine.”

Sangria originated in Spain. The word Sangria comes from the Spanish word, sangre meaning blood. The drink gets its name from the red color of the wine used in a traditional sangria recipe. The drink is also made with white wine which is called sangria blanco.

Sangria is basically a mix of wine, juices, soda water and fruit. Any young red wine can be used in a traditional recipe.

Tried and True Tips for Making the Best Sangria:

1.         Good, quality ingredients are important in this drink. Wine is the dominant ingredient, so take care to use a good wine.

2.         It’s important to allow time for the wine to blend with the fruit.  A few hours or even overnight in the refrigerator will enhance the flavor.

3.         Add soda and ice just before serving.

4.         Use a Spanish Rioja to get the authentic flavor of red Sangria.  We have a few wines that are perfect- Protocolo Tinto $8.99 and Montebueno Rioja $9.99

Published in: on June 30, 2010 at 8:36 pm  Leave a Comment  
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Back from Bermuda!- Wines and Good Times

We have returned. 

All hail Wine on the Rail!

Wine Gourmet’s inaugural wine excursion carried us from Roanoke to New York to Bermuda and back.  I, Beth (the best-girlfriend ever, BGFE), our esteemed Melinda and her husband Allen escorted 17 Wine Gourmet customers on a tropical (or semi-tropical at least) get-a-away. We hauled along with us just over a hundred bottles of wine and the ship also provided a bottle for each cruiser. By the numbers it was 21 cruisers, six and a half days and 126 bottles to consume.  We faced our consumption responsibility undaunted and drank with conviction but, in the end, gave away our last six or eight bottles as we had to face the fact that we had more wine than we could finish in our remaining time without their being medical issues.
C’est la vie vin.
We began our odyssey with a morning in New York City.  Sunday dawned unseasonably chilly and BGFE, who’d neglected to pack a jacket or sweater requested a stop to shop.  Navigating the NYC streets turned into a challenge as Oprah was in town (having just finished a week at Radio City Music Hall) and was clogging the streets with folks running to cure something or other.  Loads of participants in matching t-shirts streamed past police barricades on their way to a finish in Times Square. Numerous times we would approach a barrier only to be waved away and directed ever further from our intended destination.  As we were ahead of our schedule, we were not terribly concerned and felt we could wait out the commotion arranged by her nibs.
But back to the jacket quest.  We saw a likely shop with a small space in front and I executed a feat of parallel parking that left my fellow passengers slack-jawed with amazement.  Trailing clouds of glory, my fellow passengers and I entered the store.  Beth grabbed a “New York” sweatshirt and a jaunty hat of orange plaid.  Beth paid her tab and dressed immediately.
Feeling a bit peckish, we sought a suggestion for breakfast from the shop clerk and he pointed to the Carnegie Deli across the street.  Somehow, in the dazzle of my parking, we’d failed to notice a New York landmark within yards of the car. We hauled over, heaved in and had a breakfast that couldn’t be beat.  BGFE was especially charmed to find herself dining across from a signed photo of Andy Garcia. This is a person whom I pray she’ll never meet. ‘Cause, if she did, it’d surely be a case of “See you later suckers!” and Beth would be off, leaving me only a final view of the soles of her feet as she tears off down the sidewalk toward her one true love.
Exit BGFE, Enter WGFE,   . . . alright maybe 2nd or 3rd WGFE – even with that exit, she would have some serious competition.

Pastrami and Eggs - The Breakfast of Champions

 

Anyway, now sated and the streets relatively clear, we headed off toward the ship. From the car I phoned the person whom I’d been instructed to contact in order to arrange the off-loading of the wine.  The contact told me that he didn’t know who I was or what I was talking about.
So I explained.
He then re-explained that he didn’t know who I was or what I was talking about.  – With this a hot, panicky bile began to rise in my throat.
Fortunately, before I choked, we arrived at our passenger drop-off point and the passenger drop-off attendants took the nine cases of wine in stride and ushered us to a spot where we received direct attention from the folks of Holland America. We got on – and so did the wine. 

Once aboard, Beth and I abandoned our wine related duties and set out to explore the ship.  We kept stumbling across fellow Roanokers along for the wine trip and were relieved to note that their faces showed more pleasure than disappointment.
Still moored to the pier, we began to feel uneasy as several hours passed with no luggage or wine appearing in our stateroom.  Finally, the luggage showed up but without the wine. I phoned my second contact, the ship’s Beverage Manager – a man with the unlikely moniker of Simon Jam.
Simon had a voice that was thick and slow and precise, like a butler who barely tolerates the antics of his employer. Simon oozed that he had my wine in his office and asked if I could come up to meet him there.  I felt a bit like it was the Principal requesting my presence and I began to examine my conscience for things I might have done, however inadvertent, that might have caused offense.
“Sure.” I said. “I can come right now.”
There was a sigh on the other end of the line.
“Why don’t you wait until 4 o’clock?” he responded distractedly.  He was obviously a man who didn’t care to suffer trifles.  “I have some questions to ask you.”
I half expected him to caution me to not leave town.

I collected my wine co-guide Melinda and we showed up at Simon’s office promptly at four. We were waved in as he looked up from behind his desk.  He was slight, tightly groomed and thin lipped.  He wore an officer’s uniform and, as I approached, he smiled weakly and offered his hand. I could tell that neither gesture came naturally to him. “Mr. Jam?” I said, trying to show him respect and pronouncing the name as my English interpretation would indicate.
“It’s ‘YAH-MM.’ he said, correcting my pronunciation with obvious pain. “I’m Dutch. Please call me Simon.”
This was not starting well. I introduced Melinda.
“I believe that this is yours.” said Simon, gesturing vaguely at the cases of our wine that were stacked in his office.
“Yes, they are.” I said.
“You are having a luncheon tomorrow? Yes?”
“Yes, we are.” I answered.
“Do you have a menu?” Simon asked. “Neither the chef nor I have seen a menu.”
“Yes, we do.” I told him, more than a little disconcerted as the menu had been e-mailed to me from Holland America via the travel agent.
“I have a copy in my stateroom.” Melinda offered.  “I can go down and get it.”
“Perhaps you’d better.” said Simon, humorlessly.
Melinda disappeared in search of the menu.
I waited quietly while Simon returned his attention to the pressing matters of his position.  The phone on his desk rang and Simon snapped up the receiver. He unenthusiastically thanked the party for returning his call and then began to berate them for not mentioning a wine tasting function (unrelated to ours) in the intercom announcements that had run a few moments before. He was incredulous that his wine tasting, which was among the most important events aboard, had completely missed mention. The call was brief and terse.  When he hung the phone up, he looked at me.
“That was the ship’s Program Director,” he said chafing at the stunning incompetence of it all, “and because she doesn’t mention the wine tasting only 70 of the 120 people who signed up will actually show up.”
“Oh.” I said thoughtfully, studying the tops of my shoes.
Suddenly and without warning, his face unclouded and he teetered on congenial.
“Maybe she’ll make another announcement.” he said without conviction. “Anyway.  You can leave your wine here and get it whenever it’s necessary.  The door is always unlocked.”
Melinda returned and handed him a copy of the menu we’d been e-mailed. He scanned it and shrugged. “OK” he said. “Are you happy with the scheduled time of your events?”
“Well,” I answered, “we had to cancel one event because the time was bad.  Can we reschedule that?
“Of course.” he said. “When would be convenient?”
– and so it went. I don’t know why Simon was, at first, so cool and taciturn but, in the end, he was gracious and helpful and we had our wine cared for and our event re-scheduled.

A good time being had by all.

Our events went swimmingly, if you’ll excuse a semi-nautical term.  We poured twelve different wines, most provided by one of our benefactors, Roanoke Valley Wine Company and the rest provided by Wine Gourmet.  The biggest hits? I think, by people’s reactions, the rich and powerful St. Innocent Momtazi Pinot Noir and the graceful and peppery Stadt Krems Gruner Veltliner.
We made our way to paradise, swam in impossibly clear water and chased tropical fish. We ate wonderfully and the consensus seemed to be that the Bermuda Fish Chowder alone was worth the trip. (I found a recipe which seems to accurately represent the dish we had.  It follows below.) Personally I suffered a hangover, sun-burned feet (one tasting was conducted with me in bare feet) and the loss, to the wind, of my favorite ball cap.  Like Luca Brazzi, my hat sleeps with the fishes.
I can safely say that, for many of us, the return home was a matter of reluctance.
Stay tuned for an announcement of Wine Gourmet’s next foray.
You’re all invited.   Honest.

Bermuda Fish Chowder

Be sure to serve this chowder with bread, otherwise your guests will be licking their bowls. Unseemly that.

1 medium onion, chopped
1 green bell pepper, chopped
1 leek (white and pale green parts only), chopped
2 carrots, chopped
1 celery rib, chopped
1 medium tomato, peeled, seeded, and chopped
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 cups fish stock or bottled clam juice
5 cups water
2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice, tied in a cheesecloth bag
1/2 teaspoon dried thyme, crumbled
1 teaspoon hot pepper sauce, or to taste
3 tablespoons cornstarch stirred together with 3 tablespoons water
12 small hard-shell clams such as littlenecks, scrubbed
1 lb medium shrimp, shelled and deveined
2 to 3 tablespoons Worcestershire sauce
1/4 cup (or to taste) dark rum, such as Bermuda’s own Gosling’s Black Seal
2 tablespoons Sherry pepper sauce (This may be hard to find as it is a Bermudian condiment.)
Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then re-stir the cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour.
Gently return to a simmer and stir in Sherry pepper sauce.

St Pat’s Celebration Fri 3/12 5-8 pm

Get That Leprechaun!

What’s better than a leprechaun running through Roanoke with a pot o’ gold? Check out our new video to see.

Published in: on March 11, 2010 at 1:24 pm  Leave a Comment  
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