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10/26/2017
Dear Subscriber
Today is 26 October
at
The Wine Cabinet
Tuesday Evening is All Hallow"s Eve, but there will be parties and scary encounters from today forward!!
Several points to keep in mind - A good red wine is preferable over good for most vampires. make sure that you have one at the ready in case of unannounced visits. You wouldn"t want to be placed in harms way.
Also, trick or treaters typically have guardian angels that walk the neighborhoods with them. These angels (male or female) respond extraordinarily well to brews and vinos - be certain to have some near the front door by the barrel of candy.
Lastly, remember to take a treat to your host and hostess when you go to the festive gatherings that begin this weekend. It will help to identify you (I know how good your costumes are going to be!!)
HAVE A VERY SCARY HALLOWEEN!!
PS. Repeat for those who were unable to locate the recipe last week!
The Recipe for Kate"s Pasta Alla Norma is at the bottom of the newsletter. I"ll post it on the website as well!!
A lot of new wines and beers in the shop and a great weekend of events ahead of us.
And that leads me to the great values that Kate has in gift ware! Halloween goods are out and available.
As in past years, everything is moving quickly, so do not delay!!
Don"t forget that we can chill a bottle for your arrival if you give us a call.
And we"re more than happy to match up wines and dinner menus!! And we love doing it!!
Have a great weekend!! And stay up to date with us on Facebook!
Always Drink Responsibly.
It all starts Tonight with Open Bottle Thursday!
at
The Wine Cabinet
94 points The Wine Advocate
"It"s hard not to be smitten with the 2013 Il Fauno di Arcanum. This ... is a rich and lasting Tuscan red that offers ample power and concentration."
Regularly: $33.99
Only $26.00 per Bottle
$138 for 6 ($23/btl)
click on the picture
or
call us at 703-668-WINE(9463)
Friday: Republic National, Jim Futrell: Jim"s offerings always combine good taste and value. This weekend is no exception. I"m just surprised we were able to pry him away from the set with the World Series on!!
Saturday: Albert Bichot Wines, Liz Van Wazer: We"ll be sampling some wines this weekend from Bichot of Burgundy and we"ll be doing a class with a representative from the Winery on Nov. 7.
Make both if you can so that you get the full array of fantastic offerings from this iconic vineyard.
The Beer Shelves: Another great week for new beers arriving in the shop! The weather is starting to turn Fall like, be it however slowly and the Pumpkin and Winter brews are becoming more tasty! We have the items listed below (plus more not listed!) coming in before week"s end for your Halloween parties, but more that we haven"t listed!
Watch our Facebook page for more info and updates.
Look us up on Facebook (https://www.facebook.com/thewinecabinet) so we can stay connected!
Upcoming Events!!
Anton Bauer Wine Dinner: Thursday, 26 October, 6:30 pm - The Ashby Inn, Paris VA
The Wine Club: Tuesday, 7 November, 7:00 pm promptly - The Wines of Albert Bichot, Burgundy
Kate, Nancy, Heidi K, Heidi C, Natalie,
Bill, Nate, Steve, Rande, and Mike
Make Everyday a Special Occasion at
The Wine Cabinet!
Need Directions??
Open Bottle Thursday!!!
26 October, 2017
4:00 - 8:00 pm
(All purchases must be accompanied by a credit card.)
Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot
Hard to believe that this outstanding Super Tuscan keeps moving up to new heights.
Back in January we featured the 2012, 93 Points W.S. that was at the time.
Number 19 on the Wine Spectator Top 100!
94 Points The Wine Advocate!!
"It"s hard not to be smitten with the 2013 Il Fauno di Arcanum. This blend of 55% Merlot, 22% Cabernet Franc, 20% Cabernet Sauvignon and 3% Petit Verdot is a rich and lasting Tuscan red that offers ample power and concentration. There are points of greenness here with crushed peppercorn and wild sage, backed by dark fruit aromas of plum and blackberry. Yet the Merlot component does much to smooth out and enrich the mouthfeel."
Regularly $33.99
Special Sale Price 
$26.00 per bottle
for six or more it drops to $23.00!!
That is only $138.00 for a six pack!!!
Don’t want to miss the sale? Can’t make it Thursday?
Click on the picture or Call us at 703-668-WINE(9463)!
The Winemaker"s Thoughts on this wine.....
A Bordeaux-style blend, il fauno di Arcanum embodies the diversity of the estate, and is sourced primarily from the Di Sotto, La Curva, Colombaio and San Giovanni blocks. Located in the lower southwest section of the estate, in a warmer, exposed subsection that ripens early, the soils possess a significant amount of clay, with good water retention, and produce wines that tend to be more voluptuous and lush.
Viticulturist & Winemaker Pierre Seillan
Viticulturist and Winemaker Pierre Seillan first began working with Cabernet Franc more than four decades ago at his family’s estate in Armagnac. He later moved on to the Loire Valley, and then spent twenty years in Bordeaux before being lured to California in 1997. At Arcanum, Pierre works closely with his Italian team, believing his job is to respect tradition, but also to do his part to guide and enhance it. By doing so he remains true to the distinguished history of Italian viticulture.
About Arcanum..........
The estate traces its roots to the pre-Roman Etruscan civilization, and the inspiration for the Arcanum label comes from an ancient statue located on the estate. il fauno, the mythological Roman god of nature, the countryside and the woods, watches over the estate and acts as its protector. The statue is represented both on the Arcanum label and in the name of its second wine, il Fauno di Arcanum. Valadorna is named not only for the vineyard from which the Merlot is sourced, but also for the house on the estate that bears its name and which is represented on the label.
Diversity
The estate ranges in altitude from 1,000 to 1,500 feet and comprises tendifferent mesoclimates planted to 63 blocks. Each block within those different sub-climates has been planted to the varieties best suited to the unique soil profile, facing, slope, water uptake and heat potential of each site. There is a wide variance in the soils of the estate, with 13 different types being identified. The estate’s complexity ensures that, even within the confines of the region’s notorious vintage vagaries, certain blocks and varieties will shine every year.
Friday Tasting
Republic National
Jim Futrell
5:00 - 8:00 p.m
The Wines!!
Cote Mas Brut Rose, Limoux $18.99
A lovely pink with delicate and persistent bubbles. Refined scents of honeysuckle, peach and apricot lead way to a soft mouthfeel of grapefruit and a hint of blood orange. An excellent aperitif that pairs well with all styles of cuisine.
Willakenzie Pinot Gris, Oregon $21.99
Extensive lees contact in stainless steel tanks allows this Pinot Gris to maximize fruit expression with notes of pear and papaya. The mouthfeel is rich, yet has a strong backbone of acidity which carries the wine to a long finish.
Hidden Crush Chardonnay, Central Coast $14.99
Aromas of lime, lemon blossom, green apple, pineapple and white peach. Bright fruit flavors, rich viscosity, refreshing crisp acidity and lovely lingering flavors.
Cloudfall Pinot noir, Monterey $17.99
Strong varietal aromas of cranberry, cherry cola and strawberry welcome
the juicy, dark cherry flavors of this medium weighted wine. Well rounded
on the palate, hints of spice compliment the succulent fruit leading to a
soft tannin finish.
Seven Falls Cabernet Sauvignon, Wahluke Slope $19.99
Opens with darker notes of coffee and cocoa, then transcends into black fruits including cherry and plum, with hints of mint, herb and spice. Powerful and bold, it is full and vibrant, with an elegant finish filled with notes of nut and spice.
Saturday Afternoon Tasting
1:00 - 5:00 pm
Albert Bichot Wines
The Robins Cellars
Liz Van Wazer
The Vineyard!
 The first traces of the Bichot family date back to 1214. They settled in Burgundy in 1350, in their fief of Châteauneuf-en-Auxois. The family’s coat of arms has not changed since nor has its symbol, a doe (biche).
In 1831, Bernard Bichot founded a wine trading business in his name in Monthélie. His son, Hippolyte, succeeded him and bought the first vines in Volnay, already convinced that upstream control was essential. His son, Albert Bichot, the first to bear the name, gave the family business new momentum in the late 19th century and settled in the centre of Beaune once and for all in 1912.
The second Albert Bichot, who was born in 1900, was a pioneer of international commerce. North America, Asia, Oceania… He travelled incessantly in order to introduce our wines, which were already recognized as being among the best, to wine lovers around the world.
In the second half of the 20th century, his four sons, Albert, Bernard, Bénigne and Jean-Marc, inherited this know-how. A new era of expansion began with the construction of a large ageing cellar, a new bottling centre and winery. Our wines were available in all of the world’s continents.
ALBÉRIC BICHOT, THE NEW GENERATION
After having gone off to discover the world, (from the Arctic to Adélie Land), Albéric Bichot joined the company in the early 90s and took over its management in 1996. Though he fully respects family traditions, he is completely focused on the future. He compares himself to the "conductor of an orchestra, proud to bring people and their talents together over a common project".
The challenges are numerous: converting to organic viticulture in the Côte-d"Or vineyards, on-going adaptation to new markets, increasing the prestige and exposure of Burgundy wines and much more.
Convinced that the quality of wine depends on the quality of the grapes, he has focused on developing the upstream control that was undertaken in the 1980s. He secured supplies, and began to expand our vinification capacity and the ageing cellars in 2010.
The company’s vineyards now total 6 estates that cover Burgundy from north to south.
The Wines!!
Cre´mant de Bourgogne Brut Re´serve $25.99
Tasting notes
Fine, even bubbles. The nose boasts notes of citrus (lime, pink grapefruit) and white blossoms which pave the way for vivacity and freshness on the palate. Clean and precise with beautiful length.
Food/wine pairing
Ideal for a festive aperitif match for the textures and flavours of seafood, fish (Scottish salmon cooked one side, for example), and poultry in cream sauce.
Serving and cellaring
Serve well chilled at 8-10°C - (46°F-50°F) Enjoy within 3 years.
Ma^con-Villages $15.99
This vineyard is located in the Ma^connais region, in southern Burgundy, which differs from northern Burgundy, particularly because of its less harsh climate, but also its vineyards, which cover the hills and valleys of more than 80 villages.
Food/wine pairing
Perfect match for shellfish, seafood and white meats in cream sauce as well as full-flavored cheeses.
Serving and cellaring
?May be enjoyed now or cellared 3-5 years.
53-57 F
Chablis Domaine Long-Depaquit $26.99
radius around the village of the same name. It was the monks of the Cistercian abbey of Pontigny who began growing vines in the region. Chablis is located at the south-eastern extremity of the Paris Basin. The grapes used to craft this Chablis at the Domaine Long-Depaquit estate come from a mosaic of terroirs, which lends remar- kable complexity to the wine.
Tasting notes
Very pure nose typical of Chablis (white flowers and flint) opening up to a palate that is an elegant combination of almond notes and lovely vivacity.
Food/wine pairing
Keep it classic with this Chablis! Pair it with seafood or shellfish order to appreciate its richness.
Serving and cellaring
?An easy drinking wine best enjoyed in the first 3-5 years.
Serve slightly more chilled than normal (47-52F)
Fleurie "La Madone" $29.99
Located at the northern edge of the Rho^ne department, bordering the Sa^one-et-Loire department, the Fleurie appel- lation is surrounded by Moulin-a`-Vent to the north, Morgon to the south and Chiroubles to the west. Also known as "Queen of Beaujolais", Fleurie’s wines are considered to be the most "feminine" of the Beaujolais appellation. Our vineyard plot lies at the foot of the historical chapel of the Madonna on the Montagne de Fleurie, after which the appellation was named. It is the one of the most reputed wines in the Beaujolais.
Tasting notes
The nose is floral and fruity, with scents of iris, carnation and raspberry along with a touch of nutmeg and discrete minerality. The palate is full and fleshy, fruity and precise boasting overall harmonious balance. The finish is long and flavourful with the same fruitiness as perceived on the nose.
Food/wine pairing
To fully appreciate the full fruitiness of this Fleurie, try it as an aperitif with cold cuts. When pairing it with food, red meat is a good choice.
Serving and cellaring
Serve at 14°C. (57°F)
This wine should be enjoyed within 5 years. However, for those who prefer more spicy wines it is possible to wait longer.
Chorey-Les-Beaune $45.99
Located at the heart of the Co^te de Beaune, the commune of Chorey-Le`s-Beaune lies next to Savigny-Le`s-Beaune and Aloxe-Corton. The wines here are predominately red. The calcareous clay soil overlies an ancient stony allu- vial fan and is therefore very well drained.
Tasting notes
The nose features notes of toast, red fruit and jam, which with ageing move onto more musky and gamey notes of leather and spices. Full-bodied and velvety, this wine has lovely tannic structure that leads to a long, subtle finish.
Food/wine pairing
Ideal with finely prepared red meat dishes, feathered game or delicate cheeses.
Serving and cellaring
Serve between 14°C and 16°C. (57°F - 60°F)
This wine may be enjoyed now, or laid down for 2 to 4 years or more
 The Beer Shelves.......
So the new beers keep on flowing in! This is only a partial list of the new arrivals this week.
Also watch for a special update on Voodoo Brews….just in time for All Hallow"s Eve!
Come on in and Trick or Treat with us!
As always, check us out on Facebook for a more detailed list (and photos!).
Old Ox Hoppy Place IPA: Our interpretation of a West Coast style IPA! Very hop forward and deliciously unbalanced. Pine and citrus notes ride the wave of Centennial, Amarillo and Citra hops culminating in a delightfully dry finish.
ABV 6.5% IBU 65
Peak Organic Brewing Portland Me, AUTUMN IPA: Autumn IPA is our newest seasonal release that combines a New England-style IPA with a session IPA. The hazy, juicy body adds touches of peach and tangerine with bright floral notes flying off the nose. Our blend of Citra, El Dorado, and Azacca make Autumn IPA the perfect companion as the leaves start to turn. SUGGESTED FOOD PAIRINGS: Calamari, Chorizo, Salmon, Sushi, and Thai. ABV: 4.8%
Allagash Brewing Company Portland, ME, HOPPY TABLE BEER: While Hoppy Table Beer was inspired by the Belgian tradition of low-ABV, easily drinkable beers, it still occupies a hop-forward spot all its own. Brewed with our 2-row malt blend, Maris Otter malt, and oats, the beer is then spiced with a subtle addition of coriander. We ferment it with our house yeast for classic Belgian citrus aromas. Hoppy Table Beer is hopped with Chinook, Cascade, Comet, and Azacca hops, then dry hopped with more Comet and Azacca. A mildly hoppy aroma full of grapefruit springs from this straw-colored, light-bodied ale. Flavors of pine and stone fruit balance the beer’s clean, slightly bitter finish. Grains: Allagash 2-Row Blend, Maris Otter, Maine-Grown Oats Hops: Chinook, Cascade, Comet, Azacca
Spices: Coriander Serving Temp: 40-50°F - Ideal Within 6 months - ABV: 4.8%
Schlafly Saint Louis Brewery St Louis, MO Pilsner: While on the lighter side, this exceptional example of a traditional pilsner, golden and crisp, the hops lend a pleasant bitterness and a lemony peppery taste. They are added at the beginning of the brew for bitterness and the end for flavor. Though light this beer is still rich with a medium-bodied malt character that is evened out by earthy aromas, hop bitterness, and an invigorating crisp finish. ABV 5.0 %
Flying Dog Brewery Frederick, MD, Dogtoberfest Marzen: Dogtoberfest is a unique beer containing five premium malts. This lager draws its influence from the Vienna Marzen or Oktoberfest style. It is rich and malty with a sweet aroma and deep mahogany color.
FOOD PAIRINGS: Brewed with 100% imported German ingredients, it will cut spice while pulling out sweetness. Flavor notes: Full-bodied caramel sweet with a light toasted and crisp, clean finish Pairs with: Mexican and Pepper Jack cheeses; sweet Asian sauces; spiced desserts; German foods. ABV 5.6% IBU 30
Just to remind you of the ongoing opportunities we have:
Thursday Evening Open Bottle 4:00 - 8:00 pm - 1 wine rated highly and discounted generously;
Friday Evening Tasting 5:00 - 8:00 pm - 3 Beers, 5 wines discounted 10% from the first bottle;
Saturday Afternoon 1:00 - 5:00 pm - a different group of beers and wines and sometimes soup or chocolate or something else of interest!
What more could you ask!!
Upcoming Events!!
The Wine Club: Tuesday, 17 October, Recipe Requested!! -
Kate’s Pasta Alla Norma
A Typical Sicilian Dish
Ingredients
- 1 pound/450 g penne rigate pasta or your own favorite!! It works with Linguine and Rotini, too!
- 4 tablespoons/5 ml, extra-virgin olive oil, plus extra for deep-frying eggplant
- 1/2 white onion, chopped
- 1 (14-ounce/400 g) can peeled plum tomatoes
- 1 Tbsp Sugar
- Red Pepper Flakes
- Salt and freshly ground black pepper
- 3 small-size eggplant, 1” cubed
- Fresh basil leaves, torn or coarsely chopped
- Ricotta salata cheese, freshly grated
- Ciabatta loaf, warm and crunchy
Directions
- Cook the penne in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking, saute’ the eggplant. Heat olive oil and fry the eggplant cubes until golden.
- Drain the eggplant cubes on a paper towel to remove the excess oil. You’ll use this pan to make the sauce.
- To make the sauce: In a saucepan, heat up 4 tablespoons of olive oil. Gently sauté the chopped onions until tender, then add the plum tomatoes and liquid from the can. With your hand, crush the tomatoes into little chunks. Add the sugar.
- Season the sauce with salt, and red pepper flakes, to taste. Cook the tomato sauce for a few minutes, until the sauce has thickened.
- In the pan you used to cook the pasta,
- Add the drained pasta, which you cooked approximately 2 minutes before the "al dente" stage. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well combined. Be careful not to overcook or break up the pasta.
- Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle ricotta salata generously on top and serve immediately with a large piece of crusty Italian Ciabatta.
Anton Bauer Wine Dinner: Thursday, 26 October, 6:30 pm - The Ashby Inn, Paris VA
The Wine Club: Tuesday, 7 November, 7:00 pm promptly - The Wines of Albert Bichot, Burgundy
presented by Winery Rep,
The Wine Club: Tuesday, 12 December, 7:00 pm promptly - The Wines of the Holiday Season!!
presented by
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