We ship across the US 
If you can afford to maintain a wine cellar, you might already know the answer to this question. However, if by “wine cellar” you mean “scary basement” or, more preferably, a place that is generally cool and dark without temperature fluctuations, that depends on what’s in the bottle.
The majority of wines, in fact, are meant to be consumed “young”, that is, within a year or two after they’ve been produced. Many other wines, regardless of their aging potential, are also slugged back in this early window. It’s difficult to identify which bottles can stand up to a year or ten in a dark corner of your basement/buried in your backyard without some familiarity with the compounds that contribute to the structure of the wine. Tannin, a substance found in the seeds, stems, and skins of grapes, is one such compound. A bitter, mouth-puckering agent, tannin is a key preservative for wine, instrumental in its long-term maturation process. As wine ages, tannin slowly falls out of solution, collecting as sediment in the bottle. In wines known for their aging potential, this reaction allows other characteristics to show through. That’s why a bottle you thought tasted like asphalt might suddenly become more flavorful, more complex, and perfectly balanced. Tasting wine and becoming acquainted with regions known for the great old vintages is a sure way to make sure you’re not wasting precious space on a bottle that won’t evolve into anything except vinegar. As a rule, red wines will always age better than white wines, but several whites can withstand a bit of cellaring themselves. Just like with most things, the best way to get better at identifying these bottles is with practice. In this instance, that means pull some corks and start experimenting!
Chill filtering is simply a method in the manufacture of whisky employed to remove fatty compounds and proteins from the spirit before bottling. The distillate is chilled to right around freezing and passed through a filter where the undesired distilling byproducts are removed.
There’s been some controversy about the chill filtering process and its effect on the final product. Though designed to improve the clarity of the whisky, certain flavor components (such as peat particles) can be filtered out along with the rough stuff. As a result, many distillers have abandoned the practice.
Equally controversial, if not more so, has been the addition of E150a caramel coloring to the whisky produced by large brands to safeguard against potential inconsistencies in the color profile of the spirit. These topics remain a source of intense debate amongst Scotch enthusiasts. Fortunately, it’s never been easier to find a dram that perfectly suits your palate. Chill filtered and color corrected? Fine. Non-chill filtered and au naturel? Great. Straight E150a down the hatch? Too far.
The point is, no matter which side of the argument you fall on, you’ll never have to worry about an empty glass. Happy sipping.
This award was presented to the licensees who have demonstrated excellence in responsible and innovative sales and service of alcoholic beverages. 21 retailers from all over the country received this award for their outstanding contribution to both the industry, as well as their communities by having a solid bottom line while maintaining their professional responsibilities.
American Beverage Licensees initiate, promote and support laws and freedoms of responsible alcohol retailers. They are in charge of communicating the laws, supporting innovation, and educating the stakeholders of the industry including both the retailers as well as the customers. Their conferences have been supported by Brown-Forman for 13 years consecutive years.
Brown-Forman located in Louisville, Kentucky, is one of the largest American-owned spirits and wine companies and is among the top 10 largest global spirits producers. Brown-Forman has more than 25 brands of wines and spirits. Founded in 1870, Brown-Forman has been responsibly building fine quality beverage alcohol brands, to enhance the experience of life and to support the growth and sustainability of deserving brands. Their vision consists of five behaviors of curiosity, courage, collaboration, creativity and excellence which is displayed with this award.
The Cool Terrior is a 2012 medium-bodied red blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Syrah. It is a velvety smooth wine and easy drinking wine.
The Red Meritage is a 2010 reserve a medium-bodied blend of Cabernet Franc, Cabernet Sauvignon and Merlot. This wine has been aged for 23 months in French, Eastern European and American oak barrels.
The Semi Dry Riesling, is a white wine made using Finger Lakes fruit. It is a fruit cocktail of green apple, peach and citrus flavors.
The Unoaked Chardonnay is a white wine with citrus and earthly notes blended with lemongrass. It has an apple blossom nose and a soft fruit palate.
The Reserve Chardonnay is a white wine with a marvellous acidity that is mixed with soft subtle cream and vanilla flavors. It tastes like a nectarine slices on toasted creme fraiche.
Join us on Friday, August 19th at 4 P.M. in the store to taste these wines for yourself. James Susice of Arrowhead Spring Vineyards will be there to meet you and pour your favourite Arrowhead wine.
It all began in 1818 when Nicolas François Billecart and Elisabeth Salmon founded a Champagne House that was above all conscious of the excellence of its wines. Since then, every member of the Billecart family has been committed to perpetuate the family tradition through standing by the immutable oath: ‘Give priority to quality, strive for excellence’.
Today, the mythical House of Billecart-Salmon wins international recognition and regularly praised by their peers for exception wine from the region. Bilecart-Salmon truly captures the essence of Champagne – a wonder to be enjoyed.
