Posted On: 12/01/2016
The 2013 Russian River Valley pinot noir from Mount Vernon, Illinois native Ron Rubin has a love connection with poultry, which is happy with both white and red wines. The cool ocean fog of Sonoma’s Russian River Valley makes incredible pinot noir. I paired it with Cornish hens at a recent Sauce Magazine cooking class at Dierbergs, and the oak-aged bourbon-mustard pan sauce met its match in this French oak-aged red. $20. Dierbergs, dierbergs.com - Glenn Bardgett, Member of the Missouri Wine and Grape Board and wine director at Annie Gunn’s
Sfumato is a painting technique where colors blend and evaporate like smoke. Cappelletti Sfumato is an amaro that quickly evaporates when we drink it. Rich rhubarb notes blend with amaro bitterness, candied orange peel, molasses and red berry notes. Enjoy it in a Renaissance for Real cocktail: Stir together 1 ounce Sfumato, ¾ ounce bourbon and ½ ounce dry curaçao with ice. Strain into a chilled cocktail glass and top with 2 ounces dry Champagne and a lemon twist. $20. The Wine & Cheese Place, wineandcheeseplace.com - Ted and Jamie Kilgore, USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planter’s House
While there is no wrong time to drink rich roasty stouts, now is definitely the right time. Left Hand Brewing Co.’s foreign stout, Fade to Black Volume 1’s heavily roasted malt brings intense espresso and licorice flavors, while Brouwerij de Molen’s Spanning and Sensatie is a bit sweeter with loads of cocoa, mellow chile and sea salt. $10. Total Wine & More, totalwine.com; $7. Craft Beer Cellar, clayton.craftbeercellar.com - Katie Herrera, Co-founder of Femme Ferment and manager at The Side Project Cellar
Want to comment on this article? Login or sign up on Sauce.