Which Rosé is Right For You?

It’s midsummer and the wine world is swimming in a sea of rosé. Let our life-raft of a chart help you pick the one that’s right for you and your palate.

Do you solely drink light whites? Stick with those in the lower left quadrant. Like reds and wines with savory notes? Make the bottles in the upper right your new BFFs.

Enjoy!

Prices subject to change

The Bottles Guide To Surviving Summer: Tip #4

We’ve saved the best for last, in this, the final installment of our “Summer Survival” series. So while you’ll want to remember to drink light (Tip #1), keep cool (Tip #2), and make it refreshing (Tip #3), the most important words of advice we can share is to have fun. ‘Tis the season, after all.

TIP #4:
HAVE FUN!
Because it’s summer!

“Tiki drinks, such as Pina Coladas, Mai Tais, Zombies and others, are pure summer fun in a glass (or coconut). Privateer Rum is my go-to mixer for this season in particular: it’s priced as a well-crafted, locally-made mixer, but delicious enough to enjoy on its own, too, up or on the rocks, at the end of a long summer day.” – Josh

“Celebrate summer sunsets by popping open a bottle of the Mirabella Franciacorta Rosé. It’s made in the same method as is Champagne but it’s a fraction of the price. And it’s pink. AND it’s great with grilled steaks.” – Michael

 

 

 

 

 

“Can their be a more fun way to enjoy wine than when it’s in a can? Take it with you to the beach, to the ball park, on the boat. Just take it easy – there’s typically more than 2 glasses of wine per can!” – Alex

 

 

 

 

 

Missed last week’s tip?

Click here

Don’t forget to wear sunscreen – and happy summer!

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Top 4 Beertails For Summer

Take your favorite beer, add a flavorful mixer and fresh or frozen fruit, and you have the beertail. We love drinking ‘em, especially in the summer: They’re super simple to make, and refreshing. Experiment with your go-to beer, or follow our easy recipes below. Just add the ingredients to a glass, stir, e voila. Your beertail is ready.

Here are 4 of our favorites, perfect for the season.


The Siesta Reviver
12oz summer ale, such as Brooklyn Summer Ale
4oz lambic, such as Lindemans Peche
Frozen peaches or berries for garnish

The Kremlin
Juice of at least 1 lime
12oz light beer, such as Narragansett Summer Citra
Splash of ginger ale


Summer Juice
4oz lemonade, such as Llanllyr Source
4oz pomegranate juice
8oz white ale, such as Two Roads’ Bergamonster
Lemon for garnish

The Sloe Greyhound
2oz Sloe Gin, such as Plymouth
4oz freshly squeezed grapefruit juice
8oz summer ale, such as Wash Ashore’s Boy Meets Girl

Cheers & enjoy!

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A Wine to Pair with Roasted Pork Loin, Summer Vegetables & Herbs

If you haven’t yet spent time with the summer issue of Edible Rhody, you’re missing out on coverage of some of the best seasonal eating and drinking our state has to offer. To tide you over until you do pick up a complimentary copy at Bottles, we’re happy to present a pairing of a terrific wine with a summer-style roasted pork loin dish from Metacom Kitchen’s Chef/Owner Richard Allaire.

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Said Chef Richard: “This recipe embraces the simplicity of summer cooking when you can let the ingredients shine through. You can adapt this using other vegetables, citrus or herbs depending on what is available at the farmers’ market.”

chinonKate Miceli, our Wine Assistant, paired this seasonal dish with the 2016 Couly-Dutheil Chinon Rosé. Said Kate: “Made from 100% cabernet franc, the Couly-Dutheil is punchy with pronounced flavors of ripe plums, mulberries, fresh thyme and lilac flowers. It has a luscious mouthfeel that is perfect with roasted pork, and the herbaceous tones mingle fantastically with the herbs and the carrot cumin sauce. Enjoy!”

 

 

 

Roasted Pork Loin, Grilled Corn, Pearl Couscous Salad with Warm Carrot Cumin Sauce.(Serves 4)

INGREDIENTS

1 pound pork tenderloin
1 teaspoon ground coriander
Kosher salt
Extra-virgin olive oil
4 ears fresh sweet corn, shucked
3 large carrots, peeled and sliced
3 shallots, minced
1 teaspoon ground cumin seed
1 lime
25 snow peas (or use snap peas or green beans), blanched
4 ounces Israeli couscous
1 large heirloom tomato, seeded and diced
1⁄4 cup fresh cilantro leaves

METHOD

Preheat oven to 300°F. Preheat grill or prepare coals. Season pork with coriander and salt, then rub with 1 tablespoon olive oil. Place on grill and sear on all sides (this should take just a few minutes), then transfer to a cooking rack set over a rimmed baking sheet. Place in the oven for approximately 35 to 45 minutes. Using a thermometer, remove from oven when internal temperature is 140°F. Set aside and let rest at room temperature while you prepare the salad.

Meanwhile, coat corn with 1 tablespoon olive oil and char on the grill on all sides. Let the cobs cool, then cut corn kernels off of the cob. Reserve the kernels and place the shorn cobs in a pot with the carrots, minced shallots and ground cumin seed. Add 2 cups water. Bring to a simmer and cook until carrots are very tender, approximately 15 minutes. Remove from heat and discard corn cobs. Transfer carrots, shallots and liquid to a blender. Add juice from ½ lime and ¼ teaspoon salt. Blend until carrot purée is very smooth (add more water if needed for desired consistency). Keep warm.

Bring approximately 3 quarts of water to a boil with 3 tablespoons salt added. Add snow peas and blanch 1 minute (2 minutes for green beans) and then remove with a slotted spoon. In the same water, cook couscous for about 6 to 8 minutes until al dente, strain. Coat couscous with 1 tablespoon olive oil and set aside.

Combine cooked corn, snow peas, diced heirloom tomatoes, juice from the other 1⁄2 lime plus the chopped cilantro in a bowl, along with the couscous. Add salt to taste. Place pork back on grill for 3 to 4 minutes to warm slightly (if desired) and then slice into large 4 pieces. Spoon carrot purée on each of 4 plates, then divide couscous salad equally. Place pork on each plate and serve immediately.

Cheers & Enjoy!

The Bottles Guide To Surviving Summer: Tip #3

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One foolproof way to beat the heat is to ensure what you’re drinking is fresh, lively and invigorating. In Part Three of our “Summer Survival” series, we present a few staff favorites will help you do just that.

TIP #3:
KEEP COOL
Quench your thirst with refreshing fruit flavors…

Screen Shot 2017-07-05 at 10.52.25 AMMalfy Gin, distilled with lemons from the Italian coast, makes the ultimate summer Gin & Tonic, but I love it mixed with iced tea and lemonade for a boozy Arnold Palmer.” – Michael

berg“You know that amazing fragrance you get when slicing up honeydew melon and cantaloupe fresh from the farmer’s market? Imagine getting to drink that. That’s the Berger Gelber Muskateller, a white wine out of Austria. Enjoy it alone, or pour it in a glass with ice, and top with Campari & club soda for a super refreshing cocktail.” – Alex

 

 

 

 

yozu“And now for something completely different: The Yuzu Shuwah shandy/radler style beer, coming to us from the Kizakura Sake house. It’s your new riding-lawn-mower companion. Its zesty citrus flavors will wake you up and may make you forget it’s 7% ABV (but who doesn’t love a hammock nap on a summer afternoon?)” – Josh

 

 

 

 

Click here for our previous tip, and tune in next week for Part 4!

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The Bottles Guide To Surviving Summer: Tip #2

Heat got ‘ya down? Here’s the second installment of our Summer Survival Guide!

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TIP #2:
KEEP COOL
…With icy cold drinks

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“It isn’t summer in RI without Del’s or Narragansett beer. For an extra cold treat, put a can of their combo beverage (the Narragansett Del’s Shandy) in the freezer for about 90 minutes, or until it feels thick and slushy. No spoons or straws allowed!” – Alex

koozie“The Capsule Stainless Steel Koozie is worth every. single. penny. We tested this ourselves last year (someone had to) and this puppy kept bottles and cans nice and cool in the sweltering summer heat.” – Alex

 

 

 

 

 

salvard“Forget what you’ve learned about how to serve red wine, and chill them down! Low-tannic reds in particular, such as the TK zwiegelt and Salvard Cheverny Rouge, are wonderfully refreshing while still being food-friendly when served cool. Also great chilled: wines from the Beaujolais. Put them on ice about 1 hour before you take the burgers & steaks off the grill, or before the sun sets.” – Michael

 

 

 

Click here for our previous tip, and tune in next week for Part 3!

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How To Tap A Watermelon

watermelon8If you’re looking for a way to amp up your summer get-together that requires minimal effort but delights even the most cynical New Englander, look no further. For some unknown reason, filling a non-conventional vessel with fresh juice and booze provokes giddiness and pure joy. I should know – I’ve tapped countless pumpkins and pineapples and still get excited to see fresh cocktails come out of the spout.

Below are some tips and instructions on how to tap a summer classic – the watermelon. With a couple of simple tools and about 20 minutes of effort (tops), you (and your watermelon) will be the hit of the summer.

I used our June Spirit of the Month, Square One Cucumber Vodka (on sale now!), to spike our juice, but feel free to get creative and mix it up with other spirits. Whether you want to tap a watermelon (or a cantaloupe)! you can follow these instructions. Add gin, vodka, tequila – whatever your heart desires, and feel free to garnish with fresh herbs for extra flair!

You will need:

1 watermelon (or fruit vessel of your choice)
1 keg spout (Amazon is your friend – it shouldn’t cost more than $15)
A cutting board
A chef’s knife
A paring knife
A large, sturdy spoon or ice cream scoop
A large bowl
A small bowl (to rest the melon on)
A blender
Booze of your choice (a 750ml bottle is plenty for average sized melons), such as Square One Cucumber Vodka, on sale thru July 2017!

When selecting your melon, look for one that can stand upright on its own and has somewhat of a flat-sided surface (that’s where you’ll put your tap). For a juicy watermelon, be sure to select one with a yellow base or side. It may not be pretty to look at, but it’s a sign that the melon is ripe, as the yellow spot is where it sat during the ripening process.

Using the chef’s knife, level the bottom of your melon (if it doesn’t stand totally straight on its own). Cut slowly, taking off just a little at a time. The exposed fruit should be mostly pith and rind, with little to no pink showing.
watermelon2
Next, cut 1/4 off of the top of the melon, giving yourself enough room to scoop out the flesh and plenty of space to insert the spout. Scoop out the insides, reserving them in your large bowl. Be careful not to scoop too close to the bottom. Save the top as a lid for the finished watermelon “keg.”
watermelon3Place the small bowl upside down and rest your melon on it. From there you can gauge where you’d like to insert the spout. Keep in mind that it will have to be submerged low within in the cocktail for it to work, but not so low that your guests will have a hard time pouring into their drink. I’ve always had luck cutting about two inches below the middle of the melon.

Once you have your designated spot, make an indentation by carefully putting medium pressure on the pourer, and twisting it lightly into the fruit. Once you have an outline, carefully use your paring knife to cut the hole out, starting out small and cutting away slowly, stopping now and then to test and see if your pourer fits.
watermelon6
Once your spout is inserted, assemble the washers inside the melon according to the manufacturer’s instructions. These washers will hold the spout in place.

Next, put the fruit you’ve carved out of the melon into a blender, and liquify.

Now you’re ready to assemble your cocktail. I recommend using a 3:1 ratio of juice to booze. This keeps the cocktail fairly light if you’re out soaking up the New England sun on a hot day. The ratio will change, though, based on the size of your melon. If it’s on the larger size, you’ll want to use a touch more spirit.
watermelon7Once you have your liquids measured, add them to your melon, stir, and get to drinking! If you plan on putting the top of the melon back on to cover the juice, keep it slightly ajar, as some air circulation is needed to ensure a robust cocktail stream.

Serve over ice, and garnish with fresh mint, basil or cucumber.
watermelon9I’ll be serving our Watermelon Cucumber Vodka Cooler from a watermelon in store on Saturday, July 1st, from 2-4pm. Come on by and I’d be happy to answer any questions you may have.

Cheers – have fun with this, and Happy Summer!
-Alex

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The Bottles Guide To Surviving Summer: Tip #1

You’ve heard them since you were a kid. They’re the rules our grandmothers repeated summer after summer, said with love, to keep us safe: Wear sunscreen. Wear a life jacket. Don’t go swimming on a full stomach.

Well we’ve updated that list for the 21+ set. Consider them the new rules for surviving summer for those of legal age, created by us, to keep you safe while enjoying a drink or two in the summer heat. We’re sharing our tasty tips over the next few weeks, in a 4-part summer series. Herewith, Part 1:

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TIP #1:
DRINK LIGHT

Keep your alcoholic intake low when the sun is high.

gloweb

“Sprizters are my go-to when the sun is blazing. And they couldn’t be more simple to make: Just add a splash icy club soda to a cold glass of white wine, or, for a cocktail spritzer, just add a splash of Aperol to your club soda!” – Glorie

FEVERWEBFEVER TREE TONIC WATER 

“When the mercury rises, my summer life saver is high quality tonic water.  I find it indispensable, particularly when I want to quench my thirst without the bang of an adult beverage.  My favorite is Fever Tree Tonic Water. All natural ingredients. No artificial sweeteners – just pure cane sugar, natural bitter orange , and the best available quinine. When I do want something more interesting, I mix the tonic with Junipero Gin at ‘San Francisco’ strength: 98.6 proof!” – Don

 

 

MAEWEBCLUB MATE YERBA MATE TEA

“I won’t be able to survive this summer without Club Mate!  A delicious (non-alcoholic) and cold yerba-mate tea with a big boost of caffeine is just what I need to keep the long summer nights going!” –Kate

 

 

 

 

jamSIXPOINT JAMMER GOSE

“Gose: This super popular beer style packs a lot of refreshing flavor into a low-alc brew. The Sixpoint Jammer is tart and briney, like the Rhody shoreline, but isn’t too sour.” – Alex

 

 

 

 

Stay tuned for next week’s survival tip, and in the meantime, keep cool – and Happy Summer!
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Our Top Picks For Dad … and they’re not all whiskey!

It couldn’t be easier. Come in store, tell us a bit about your dad and we’ll help you find the
bottle he’ll love this Father’s Day. Heck we’ll even wrap it for you. It’s that simple. Here are our top picks, a mix of hard-to-find, new-in-store, and just plain delicious.

For The Dad Who Takes Any Chance He Can To Talk About His Whiskey Collection
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Highland Park Valkyrie

The newest offering from Highland Park is the first in a three-bottle series showcasing “Viking Legends.” Don’t let this bottle’s lack of an age designation fool you. It has wonderful fruit and spice flavors and is remarkably smooth at 92 proof. It’s brand-spanking new and is already racking up the awards. Let your father know he’s as important to you as Odin!  $79.99 (750ml)

Glenfiddich Experimental Series #1: India Pale Ale Cask

This brand new whiskey is the first single malt scotch ever aged in IPA casks. It has a totally unique finish with a subtle fruit & hoppy character and is delicious. Very limited availability on this one, so scoop it up for your Dad’s collection before it goes away.  $69.99 (750ml)

For The Classic Dad Who Keeps It Real 
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The Singleton of Glendullan Classic 12yr

A beautiful scotch that won’t break the bank. It was unavailable in Little ‘Rhody for a spell, but now it’s back. It’s delicate and light with a soft finish. It’s a classic malt for a classic Dad.       $36.99 (750ml)

Gordon & Macphail Scapa 10yr

From independent bottlers Gordan & MacPhail this is a classic Orkney malt that will surprise with its unique, subtle peat character and light tropical notes. Not as aggressive as most island whiskies, the Scapa has just the right amount of peat & fruit for summer evenings under the stars. $69.99 (750ml)

For The Dad Who Doesn’t Like Whiskey (They Do Exist!)
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Bumbu Rum

Dad doesn’t like whiskey? We have you covered! One of the best new rums on the market is the Bumbu, out of Barbados. It’s a craft rum made with all-natural native spices and no artificial flavors or colors. It’s distilled in small batches and blended by hand. It has wonderful hints of spice and fruit. We like it best neat, or with a cube or two. $34.99 (750ml)

Grand Mayan Ultra Aged Tequila

Looking for something totally special this Father’s Day? How about a tequila that finishes like a brandy! The Grand Mayan Ultra Aged is simply one of the most unique and delicious spirits we’ve tasted in a long while. It has very little “bite” and appeals to tequila drinks as much as those who favor dark spirits. It’s a terrific gift.  $89.99 (750ml)

For The Dad Who Deserves A Little Extra Special Love This Year
dad_turkey
Wild Turkey Diamond Anniversary

A special bottle for the collector’s shelf. This celebratory release commemorates “The Master Distiller’s Master Distiller” Jimmy Russell’s 60 years with wild Turkey. It’s a blend of bourbons ranging in age from 13-16 years old, and will be sought after for decades. A true treat for bourbon lovers. $114.99 (750ml)

Happy Father’s Day!
(Prices subject to change.)

Peyrassol Rosés: That’s A Great Price, But What Do They Taste Like?

pey_groupIn a word, amazing.

First, some context: Even if you’re not a history buff, the story of the Peyrassol domain is pretty astounding. The estate was founded in the 13th century by the Knights of the Templar on the site of their Commanderie. (Yes, those same Knights who were dedicated to protecting the crusaders en route to the Holy Land.) Winemaking has continued on that very same land, uninterrupted over the centuries, under the command of various powers and families, to this day. And with that amount of practice and experience under its belt, it’s no wonder that Peyrassol produces wines that are considered the benchmark against which all other Provencal rosés are measured.

Today, Peyrassol adheres to strict organic guidelines in the vineyard, eschewing synthetic fertilizers, pesticides and fungicides for natural methods. The wines are a beautiful expression of the region’s clay and limestone terroir, capturing the very essence of Provence: fresh, refined elegance.

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The creme de la creme of the Peyrassol rosé collection is the Chateau de Peyrassol. Made with grapes harvested from the domain’s oldest vines, the wine gets its darker color, character and concentration from a long maceration period. It is a more full-bodied rosé, with notes of citrus, peach and apricot. It’s lively yet delicate, and is a very special bottle.

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By comparison, the Commanderie de Peyrassol is a bit more traditional: it’s lighter in body with more minerality. It starts with lovely fruit blossom aromas, has refreshing flavors of watermelon and peach and finishes on a silky, stony note. The domain considers it the workhorse of the estate.

pey_lou

The newest addition to the Peyrassol lineup is entry-level-priced #Lou. It’s a highly-drinkable rosé for those both just getting into pink wine, as well as those of us who drink it year-round. It has a crisp start, fills your mouth with wild strawberries and citrus flavors, then finishes with mineral notes.

All three wines are on sale at Bottles through June 15th, 2017, at pricing meant to encourage your exploration of this historical and excellent estate. We think you’ll enjoy them as much as we do.

— #Lou: $11.99 (or just $10 a bottle with a 12-btl case purchase)
— Commanderie de Peyrassol: $19.99 (or just $16.66 a bottle with a 12-btl case purchase)
— Chateau de Peyrassol: $24.99 (or just $20.83 a bottle with a 12-btl case purchase)
(additional case discounts and rewards points do not apply)

All prices subject to change.

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