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.


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

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.


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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CHILI POLO BLANC du WINE GOURMET (OK, OK – it’s just Wine Gourmet’s White Chicken Chili)

This is food with the comfort quotient of a pillow-top mattress and 800 thread-count sheets.

This is food with the comfort quotient of a pillow-top mattress and 800 thread-count sheets.

Making a dish like this isn’t difficult but doing it takes a bit of a zen-like patience.  Because many of the components are cooked separately and then joined, at the right time and in the right condition,  – it’s really a two-day affair.
I’ve broken the steps into day one and day two.

The first day, you need to do five things:
1.) Cook the chicken and remove the meat
2.) Make chicken stock
3.) Make a roux
5.) Roast your garlic
4.) Soak your beans


A chicken, 4-5lbs will do
1 Medium-large onion
1 Medium-large carrot
1 Stalk of celery
1 Medium-large head of garlic
1 lb. of Dry white beans
1 tsp. Whole black peppercorn
4 oz. Unsalted butter
4 oz. All-pupose flour
~4 Tbs. Olive oil
Kosher salt
Freshly-ground black pepper

Cook Your Chicken
Pre-heat the oven to 375 deg.
Thoroughly rinse the chicken, inside and out, and pat dry with a paper towel (or two).
Place the chicken, breast up on a wire rack with a drip pan underneath and truss it up with some string to keep the wings and legs in tight with the body.  It will cook more evenly this way.  Drizzle the top of the chicken with olive oil and then generously salt and pepper both inside the cavity and the outside.  Roast for about 90 minutes or until the juices run clear when the skin is pierced by a knife tip. Remove from the oven and set aside to cool.

After the chicken has cooled enough to not burn you as you’re handling it, remove the meat by hand. Cover the meat with plastic wrap and set it in the fridge until needed the next day.  Take the skin and fatty pieces and chop them up for the dogs.
The picked carcass will be needed to make stock.

Make the Chicken Stock
(There are many variations but the stock I describe will work very well for this dish and many others.)
Rough chop the onions, celery, and carrot.  This should produce about 2 Cups of onion along with 1 Cup each celery and carrot.
(The ratio of 2:1:1 makes this what the French call, mirepoix.  Mirepoix is important for building layers of flavor.  You will, in fact, create and use a mirepoix twice in this recipe.)
Chop the chicken carcass up into four or five pieces.
Get a large stock pot (8 qt. or larger) very hot, add a few tablespoons of olive oil and wait for the oil to “shimmer”.  Add the chicken pieces to the hot oil and saute them until browned. Remove the large pieces and set them aside for a few minutes.  Add the onions, celery and carrots to the pot and saute them for a few minutes, allowing them to pick up some color. Put the browned carcass pieces back in the pot along with about a teaspoon of whole black peppercorns.  Add about a gallon of water.
You should hear a richly satisfying hiss and bubble as the liquid hits the bottom of the pot.  Scrape the bottom  of the pot to free up all the tasty bits that have stuck to the bottom.
Now bring the stock to a boil and, as soon as it gets there, turn the heat way down so that the pot settles into a gentle simmer.  Gentle is the key here.  Stuff should bubble lazily to the surface and then listlessly drift back down.  Simmering it hard will make the resulting stock cloudy and slightly bitter.
Simmer the pot for 2-3 hours, remove from heat and allow to cool. Separate the chunky bits from the liquid.  You’ve now made your stock.  Chuck the chunky and save the liquid in the ‘fridge.

Roast the garlic.
Pre-heat the oven to 375 deg.
Cut-off the tip top of the garlic bulb exposing the tops of some of the cloves.  Sit the garlic top-up in any oven-proof container.  (I use a small glass bowl, but you could use a metal measuring cup or something similar.  It just needs to hold the garlic upright.)  Drizzle the exposed garlic top generously with olive oil and pop it in the oven for about an hour.
Remove the garlic and let it cool.  When cool enough to handle, squeeze the head from the bottom and the soft, (now) sweet cloves will push out like toothpaste from the tube.
Take some of the chicken stock liquid you prepared, about a 1/4 cup will be fine, and put it, along with the roasted garlic, into a blender.
As Devo would have you do,  – whip it good.  (Actually, a few quick pulses will work just fine.)  Take the resulting liquid (a kind of garlic sauce) and save it in the ‘fridge til tomorrow.

Make the Roux
Roux (pronounced like Kanga’s kid) is a blend of cooked fat and flour that’s used as a thickening agent.  Though any fat would actually work, the fat most commonly used is butter and that’s what we’ll employ here.
Melt a stick (4 oz.) of unsalted butter in a small pan until bubbling.  Add 4 oz. of all-purpose flour and blend together with a whisk or spatula.  Once the flour and butter have combined into a cohesive mixture, cook for 2-3 more minutes to get rid of any raw flour taste.

Soak your Beans
Put the dry beans in a large bowl, cover them with water to about an inch deep. Let them sit for a few minutes stirring them occasionally, then dump the water.  Do this several times and then, after submerging them under an inch of water again, let them soak overnight.

1 Medium-large onion, diced
1 Medium-large carrot, skinned and cut into bite-sized pieces
1 Stalk of celery, again, bite-sized pieces
1/2 lb. Andouille Sausage, sliced into coins
Chicken meat (from yesterday’s prep), bite-sized pieces
Chicken stock
1 Cup Dry white wine
1/3 Cup Fresh Parsley, chopped fine
1 Tbsp Fresh Rosemary, chopped fine
2 Tbsp Olive Oil
Salt & pepper, to taste
Hot sauce, to taste

Get your stock pot on the burner and fire it up.  Let it heat for a couple of minutes and then add the olive oil and wait for the shimmer.  Add the sausage and push it around, getting it brown all over.

Adding the stock to a 5 gal. batch

Adding the stock to a 5 gal. batch

Remove the sausage pieces and set them aside.  You’ll re-add them later.
Add the mirepoix (onions, celery, and carrots) and rosemary to the pot and saute for 5-6 minutes, moving it around and picking up some color.  Salt and pepper the mirepoix.  Add the soaked beans, the wine and the chicken stock.  Bring the liquid, beans, and mirepoix to a boil and then reduce to a gentle simmer.
Now, go put in a DVD.  The chili needs about two hours of simmer to get the beans tender.  (You will need to return to your pot several times to skim the foam that forms on top.  I use a simple strainer that I drag through the foam. If you scoop up some of the beans/mirepoix with the foam, just rinse those pieces off under the tap and return them to the pot.)

When the end credits are rolling, return to the kitchen.
Fish a bean out of the pot with a spoon and taste it to check tenderness.  If it’s still a bit stiff, continue simmering.  But, if you find it to be acceptably soft, it’s now time to add your roux.  The roux, after a night in the fridge, will be about the consistency of play-doh.  With a knife, slice off about 1/4 and cut that into smaller pieces.  Add them to the still simmering liquid.  Stir the pot to melt and incorporate the roux.  The liquid will slowly thicken as a result.  If the chili  doesn’t get to the right consistency in 2-3 minutes, add some more until you get there.  Save whatever you don’t use to thicken other stuff.  The roux will keep up to several months in the ‘fridge as long as it’s wrapped.

You’re galloping toward the finish line at this point.
Add the roasted garlic sauce, chopped chicken meat, the sausage, and the parsley and stir it up (little darling).
Finally, adjust the flavor to your liking with salt and hot sauce.

This is a very flexible dish and will tolerate a lot of adjustment.  If you want to add freshly chopped peppers, or lemon zest/juice, or omit rosemary, or substitute pork – go ahead.

Now for wine.

As for a wine, light to medium-bodied red with some zing is just what’s called for.  I would strongly recommend a Grenache (Garnacha, if it’s from Spain) such as our Las Rocas Vinas Viejas (Old Vine), @ $18.99/btl. .  It has flavors of black raspberry, black cherry, and black pepper (a bunch of black things) along with enough body to stand-up to the chili but not so much body it overwhelms it.

Like Billy D. Williams, it's dark and smooth.

Like Billy D. Williams, it's dark and smooth.

and again.

Another solid recommendation would be a  Cotes du Rhone, such as the Domaine Grand Veneur 2007 @ $12.99/btl.  It’s a dark ruby with flavors of  mushroom, dry leaf, sour cherry, licorice and pepper.  It’s amazingly complex for a wine of its price and is an earthy match for the chili.

This thing's more complex than a Dan Brown novel.

This thing's more complex than a Dan Brown novel.

Published in: on October 13, 2009 at 11:08 pm  Comments (1)  
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Front Deck Sippin’

View from my seat

View from my seat

Hello from OBX!  This is your humble wine shop owner, Kimberly, checking in on her mini vaca!

From my vantage point, I can see the Atlantic Ocean and smell the briny air.  I chose Montinore Borealis (an eclectic blend of Muller-Thurgau, Gewurztraminer and Pinot Gris) to sip and savor while I soak in this tranquil view.

Where to eat tonight?  Please advise.  Blue Moon Beach Grill and Owen’s are my top suggestions so far.

Published in: on September 18, 2009 at 9:14 pm  Comments (1)  
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Beach Wine 2009

Kimberly and her Beach Wines 2009

Kimberly & Beach Wines 2009

OK, so most of you have come and gone from the Beach.  I get that!  I, on the other hand, did not get to go this summer.   In fact, I have been so busy or so distracted (or both!)  that I haven’t been to the beach since 2006!

So, a serendipitious set of circumstances occured recently and I find myself preparing for a few sun-soaked days at the Outer Banks.  As I always do when given a chance to relax and kick back with friends and family, I daydream about the menu.   Visions of shrimp, scallops, oysters, mussels, and fish dance through my head.

And what to drink with each of them?  Oh boy, that’s my favorite part!  As you can see from the picture I have quite the selection:  a dry rose, a Portuguese Vinho Verde, a Loire Valley Sauvignon Blanc, a California Pinot Noir (or two!), a New Zealand Sauvignon Blanc, an amazing blend of yummy white wine grapes in a package aptly named Borealis, and others.

I’m sure you will agree that food is such an integral part of the overall enjoyment of a vacation.  For the next few days, I’ll post my latest gastronomic experiences and I want you to join in and post your favorite wine/seafood experience.

Sails Away, fellow Winelovers!

– Kimberly, Lead Wine Sampler of Wine Gourmet

Published in: on September 16, 2009 at 7:27 pm  Leave a Comment  
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