Austin Hope Paso Robles
Red Wine of the Month
Vintner Austin Hope’s family has been intertwined in the rise of Paso Robles. He has spent his entire career to create and release a wine of this caliber. It’s color is dark and thick with aromas of black currant and blueberry meeting up with roasted coffee. The palate is soft and extremely expressive, with blueberry, black pepper, and firm midpalate tannins. The length is long with a finish that reminds me of cappuccino candies. This wine is the pride of the California central coast. I think Jim and I may pop the cork on this wine for Christmas Eve.
Soutiran NV Grand Cru Rose Brut
Champagne Blend, Sparkling
Champagne Blend for New Years
This 91 point Champagne blend is from the village of Ambonnay on the Montagne de Reims. It is a crisply textured wine with impressive depth. The Chardonnay in this blend gives it a mineral edge, with great white fruits allied to a steely texture. This particular wine is meant to be drank now. It will pair well with an abundance of food combinations. I have put this Champagne blend in the running for New Year’s Eve.
Cocktail of the Month
If there was ever a cocktail that captured the taste of the season, it may just be this lovely mix. A wonderful adult dessert and companion to various holiday activities - baking, decorating, watching Santa Clause is Coming to Town for the hundredth time in a week. Mix up a batch and tell us your thoughts!
1 tbsp. cinnamon sugar
1 c. eggnog
1 c. vodka
1 c. Kahlúa
2 tbsp. molasses, plus more for drizzling
Pinch ground ginger
Whipped cream, for topping
Wet rims of four cocktail glasses and dip in cinnamon sugar. In a cocktail shaker filled with ice, add eggnog, vodka, Kahlúa, molasses, and ginger and shake to combine. Pour into rimmed glasses. Top with whipped cream and drizzle with molasses before serving.
Our non-alcoholic drink for December looks like a cup of fresh fallen snow! The fresh flavors of passion fruit and grapefruit will break up the heavy flavors of the season. Mix up a batch and let us know what you think!
.5 oz vanilla syrup
.5 oz passion-fruit puree
1 oz grapefruit juice
1 oz cream
2 oz club soda
Combine vanilla syrup, passion-fruit puree, grapefruit juice, and cream in a cocktail shaker over ice. Pour club soda into a highball glass, then slowly strain the contents of the cocktail shaker over the club soda, allowing the head of foam to rise above the rim of the glass.