It is never too late in April for an April fools joke! Now that John’s heart is settled down, we can discuss some real spring specials! Considering it is spring, and the weather has been looking pretty good, you are probably realizing you are low on beer. Well, who isn’t?
Remember we have redone our beer menu, make sure you get a copy on your next visit. And, while you are in, take advantage off $10 off per keg of your beer of choice, $15 off multiple batches ordered.
By now, you are probably wondering about ciders? After all, it is the season to consider ciders too. Think about the variety of flavors; Apple, Peach, Pear, Raspberry, Cranberry, Black Cherry….the list goes on. What a refreshing thought to welcome spring. Save $5.00 per batch on cider of your choice!
Of course we haven’t forgotten about you wine lovers, we make that too! So, if you are ready to lighten up with white or prefer to stick to your usual red, the BE is offering $10.00 off your wine of choice. So take advantage and order today, remember it takes time to make a good product.
Get out the sandals, reset the clocks and … switch wines? With the welcoming of spring, some wine lovers feel that the warmer weather calls for white wine, while others see no reason to switch gears from their habitual reds. Here’s what Wine Spectator’s editors had to say:
Jim GordonManaging EditorI think you can drink any wine you want in springtime, but fresh-tasting, crisp white wines seem to have a little bit of an edge this time of year. Something like Riesling from the Mosel or Pfalz in Germany and Sauvignon from the Loire Valley or Sonoma seem perfect in springtime. For reds, Pinot Noir is always in season, but you can’t argue with a mature Bordeaux for Easter dinner, something like a 1985 or 1988, especially if you’re grilling butterflied leg of lamb like we did.
Tom MatthewsNew York Bureau ChiefFor some reason, I find spring the most difficult season to match with wines. Part of it is that there are few foods that are specific to the season — you might say shad and shad roe, you might say early asparagus or fava beans, you might say spring lamb — but spring doesn’t have the abundant larder of high summer or the game of autumn or the truffles and hearty stews of winter, all of which have traditional wine matches to accompany them. So for me, because spring is a changeable season, I let my wine choices follow where the winds blow — a charming young German Riesling one warm day with the earliest vegetables, a serious mature Bordeaux with the lamb for Easter dinner, a celebratory Champagne when the taxes are filed. Spring is a time to look for love, to try mysterious new wines hoping for true romance, not a time to fall into predictable habits or monogamy. Let a thousand wines bloom! That’s my advice for springtime drinking.
Jeff MorganWest Coast EditorWith spring wines, I’ll start off with a light German Mosel as an aperitif. I might continue with the Riesling for my first course, especially if the dishes include any smoked fish or cream sauces. For the main course, spring lamb might be appropriate — in fact that’s what I’m having tonight. Then I’d wash it all down with a French or California Syrah.
Bruce SandersonTasting DirectorWhen the temperature warms up, my thoughts turn more to whites than reds, particularly Riesling and Sauvignon Blanc. There’s nothing more refreshing than a Mosel kabinett — light, crisp and fruity — on a warm afternoon. Both Riesling and Sauvignon Blanc match well with lighter summer foods like salads, fresh vegetables and cold shellfish. When I do enjoy a red, it’s usually a light-bodied version like Beaujolais, Cabernet Franc or even rosé. The reds can be slightly chilled for freshness.
End of April blog, scroll down to review prior blog entries.
Thanks for reading!
