When you first see a bottle of Marquis Philips Holly's Blend you may ask, "What is that creature on the front of that bottle?" It's a Roogle! The Roogle (a kangaroo with a bald eagle's head) is a mythical creature symbolizing the warm relationship between Australia and the U.S. It is a perfect symbol of this wine, too, brought to us from Australia by American importer Dan Philips. Their goal is simple: to make delicious, well-priced, powerful wines.

 

Holly's Blend, ironically, is not a blend this time around. In previous years, the winemakers blended in small amounts of Chardonnay to give the wine a round, creamy quality. This vintage, however, did not need any extra help from any other grapes- it is 100% Verdelho. Exhibiting the classic characteristics of Verdelho, Holly's Blend has an aromatic nose reminiscent of pineapples and citrus fruits. The palate is bright and refreshing, not quite a fruit bomb but close, balanced with subtle flavors of honeysuckle and pear as well. Try this light summer sipper with just about any Latin cuisine, chicken or a summer grilled vegetable salad.

 

MARQUIS PHILIPS HOLLY'S BLEND 2007, Australia $11.95

It's summer, it's hot, and sometimes, Zinfandel just isn't the right wine to serve. What do I do? Aim for Honig's Sauvignon Blanc. Crisp and light, this is done in a Loire style (think Sancerre only without the killer exchange rate), with aromas of grapefruit and mango and loads of bright citrus and tropical flavors. Honig, whose first release was in 1981, is still a small family-run winery that specializes in Sauvignon Blanc. They use earth-friendly sustainable farming methods which range from the use of solar power to reduce carbon dioxide emissions to putting up bird and bat houses along the edges of the vineyard to keep the insect population in check. Not only that, they make use of the latest weapon in the winegrape growers' war on bugs: golden retrievers! Imagine a nose that is thousands of times more powerful than a human's when it comes to detecting subtle odors, give it some extensive paws-on training, and voila-you've got a way to beat the bugs. Wine and Spirits Magazine gave the previous vintage 90 points - why wait to see what they rate this one? Pat your favorite big dog, watch a bird fly by, and try one tonight.

 

HONIG SAUVIGNON BLANC 2007, Napa Valley $16.95

After a sudden absence from Illinois liquor stores and bars due to issues with distribution rights, Bell's Brewing Co. of Kalamazoo, Michigan is back in the swing of things in Illinois! Now, under a "new label" the Kalamazoo-based brewery is back in Illinois with a limited edition brew, Kalamazoo Unfiltered American Wheat Ale. The bottle says it all, "Brewed especially for the people of the great state of Illinois."

 

The American Unfiltered Wheat Ale is our answer to a German Heffeweizen. Like all Heffeweizen, it is cloudy and pale gold in color, with a dense long-lasting head. Where the American Wheat Ale strays from tradition is flavor. Gone are the sometimes overly fruity banana aromas and tastes. Bell's has managed to bring forward flavors of spicy yeast, fresh baked bread, toasted malt, a hint of caramel herbal (not bitter) hoppiness and mild citrus zest.

 

The Kalamazoo American Unfiltered Wheat Ale is the perfect beer to enjoy alone on a balmy summer night or pair with some of your favorite summer dishes. Of course it pairs well with German cuisine because of its roots, but try it with bright Latin flavors or earthy, rich cheeses such as Camembert, Fontina, and St. Marcelin. (paul)  
 

Due to shipping limitations, we are unable to sell this item online, but you can order it via email and we will hold it for you to pick up in our store.
 

KALAMAZOO UNFILTERED AMERICAN WHEAT ALE, Kalamazoo, MI $9.99 / 6-pack 

No record exists of the first blue cheese. Some historians suggest that mold from the penicillium family was accidentally transferred from bread to a nearby piece of cheese. Because the development of blue mold occurred randomly, blue cheeses were highly prized. Today, cheesemakers add appropriate mold cultures to develop blue veins in the cheese. Wisconsin cheesemakers make a variety of award-winning blue cheeses ranging from crumbly to creamy.

 

Our Blue Wisconsin is piquant, full, earthy and has an intense flavor. It has a firm, crumbly texture with blue mold in veins and pockets. We use it for everything, to crumble in vegetable, pasta, and even fruit salads! We melt it on grilled meat; blend for spreads, dressings, and dips. We like to serve it by itself or with juicy pears, apples, walnuts, cashews, and almonds. (mary)

 

BLUE WISCONSIN $6.97 lb (regular $8.99)

Lazzari's 100% natural mesquite hardwood charcoal is the natural choice for several reasons - and not just because it's all-natural! Lazzari utilizes five harvesting techniques developed by biologists in order to produce their charcoal in an ecologically responsible manner.

 

Aside from being environmentally responsible, Lazzari 100% natural hardwood charcoal leaves grilled foods with a unique mesquite flavor. Because natural hardwood charcoal burns hotter, longer and in a more controlled manner, it is the #1 choice among professional chefs. The higher temperature sears the outside of the food sealing in juices, flavor and aroma. In addition to the flavor and higher burning temperature, natural hardwood charcoal is more responsive to changes in oxygen, which allows you to cool the grill fast and crank up the heat when necessary. (paul)

 

LAZZARI"S 100% NATURAL MESQUITE HARDWOOD CHARCOAL, 15 lb bag, $10.99 

 

Here's a quick and easy recipe to try with Lazzari's charcoal:

Prepare grill for cooking over medium-hot mesquite charcoal. Purée garlic with limejuice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Chill, stir before serving. Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack for 4 minutes. Turn fillets over and grill until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1-tablespoon lime butter sauce. Recipe courtesy Ian Knauer Gourmet Magazine, July 2006

Stop by for our FREE Saturday Tasting, 11:00-5:00, when we'll be joined by our special guest, Karl Wente. Karl is the fifth-generation winemaker for Wente Vineyards, located in Livermore Valley. (Livermore is south and east of San Francisco - yes, there are grapes outside of Napa!) Karl studied both chemistry and biology and is committed to creating the perfect pairings between food and wine through awareness of the chemistry involved. Our gourmet food department loves a challenge and promises carefully matched treats. See you here!

 

California Sauvignon Blancs - perfect summer quaffs

 

Bordeaux classifications overturned for St. Emilion

 

Drink wine and do good - Mondavi wine partners with America's Second Harvest campaign

That's all for this week. If we may be of any further service, please stop by our store at 9965 Gross Point Road in Skokie (for directions, click here), visit our website at http://www.schaefers.com, give us a call at 847-677-WINE (9463), 800-833-WINE (9463), or click here to contact us.