Bodegas Alejandro Fernández 2002 Tinto Pesquera, Ribera del Duero, Spain
This is a great example of the quality of wines coming from the Ribera del Duero area (and at a fantastic price). This red is bright, with balanced structure, wild cherries, boysenberry, and hints of exotic spices. The mid-palate the wine offers notes of black licorice. This is a smooth, dense, and polished wine made from 100% tempranillo.
Tasted October 8, 2006.
-BF $25
Château Liquors and Lido Wine Merchants carry this wine.
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Alejandro Fernández is a remarkable man. Working on his family's farm, at the age of 13, he was drafted to fight in the Spanish Civil War. He learned many trades while serving in the military. This experience served him well when he returned to his family's farm and began his career selling farm machinery. Alejandro realized that he could build better equipment than what he was selling. One of his designs eventually was awarded a patent. He would attend trade shows to sell his equipment and would sell his wine to the show attendees. He was regarded as a folk hero in the Spanish agricultural community because of the advancements he made with his revolutionary machinery. He also became known as a great winemaker; the refreshments he served at the trade shows were as well received as his innovative farm machinery.
     In 1972 he decided to follow his true love and began making wine on a commercial level. He followed the heretics of the Super Tuscan sub-culture, by using new French oak barrels to age his wines, a process limited strictly to French winemakers. Utilizing his background in machinery design, he created a modern winery. More of his machinery designs went on to be sold to other wineries in Europe. In 1982 he obtained land in the forsaken area of Ribera del Duero, near Pesquera. In an area that had been discouraged for growing grapes, he established Bodegas Alejandro Fernández and began making award winning wines like Tinto Pesquera. He championed the Ribera del Duero and once again became a folk hero because of his forward thinking.
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Dampierre, Cuvée des Ambassadeurs, NV Brut Premier Cru, Champagne, France
One of the best values on the market when it comes to real Champagne. Premier cru is a step up in quality from the rest of the sparkling wine coming out of Champagne (the region). The most famous Champagne, named after a monk, is a premier cru at triple the price of Dampierre. Dampierre Cuvée des Ambassadeurs is fifty percent pinot noir and fifty percent chardonnay. Creamy and smooth, with lots of tiny white, tight bubbles. This sparkling wine offers an elegant, polished balanced between acidity, carbonation, and fruit flavor. Blond cherries, yellow tomatillos, cardamom bread, and hints of ginger. The regal looking gold label is a bonus to the outstanding quality.
Tasted October 8, 2006
-BF $40

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Boy is my face red. Last week I spelled Jago wrong--twice! I apologize. I can't promise it will never happen again, considering that I seem to misspell words on every issue. One day, I'll hire a proof reader, until then . . . buy Jago!

Jago Vanilla Cream Liqueur
One sip of this decadent liqueur and you can taste the quality. The vanilla is the star flavor, while the rich, dense cream sets the theme. The producers boast that this is a 'fresh cream' liqueur. They also brag about the real vanilla bean. I think it is the perfect dessert--and I'll go ahead and say it; it tastes just like alcoholic-ice cream. Yummy!
-BF $23
Divino Wine & Spirits, Reserve List, Camelot, Wine Company, Heritage, Mondo Vino, Parker Payless, Libations, Total Beverage, Mayfair, Lido Wine Merchants in Littleton , Little Raven Vineyards, and Chambers Wine & Liquor carry this liqueur.
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Finca Luzon 2005 Jumilla, Spain
If you have heard about old vines, and then lost interest when you saw the price, here is your opportunity. Produced from 50 year old vines, this wine speaks of the earth in the glass. Loam and must and scents of the forest combine with cherries and bell pepper. Intense fruit explodes on the tongue.
-MAM $10
Hampden Liquor Warehouse, Reserve List, Bonnie Brae, Lido Wine Merchants, Little Raven Vineyards, and Meridian Wine & Spirits carry this wine.
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Funky Llama Tempranillo, Argentina
Bright cherry, plum, and spice in a soft drinkable red. There's a slight touch of cedar on the finish. Slight white pepper tannins and good acidity make this a great wine for food.
Tasted October 24, 2006
-BF $8
Meridian Wine & Spirits and County Line carry this wine.
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Stonehedge 2005 Chardonnay, Monterrey, California
A very drinkable chardonnay for the price. Bright notes of lime, melon, and caramel are layered over a canvas of mouthwatering acidity. A touch of cream on the finish.
Tasted October 8, 2006
-BF $9
Meridian Wine & Spirits and Bonnie Brae carry this wine.
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Vina Robles 2002 Jardin Vineyard, Sauvignon Blanc, Paso Robles, California
Starfruit and kiwis on the nose. Creamy, polished palate, with hints of anise, lemon meringue pie, and peaches. Long finish offers a hints of papaya. A very rich sauvignon blanc with soft acidity. Fermented and aged in stainless steel.
Tasted October 24, 2006
-BF $17

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Clockspring 2003 Zinfandel, Amardor Foothills, California
This is a bright, spicy zinfandel. On the palate it offers flavors of black raspberries, fresh cut herbs, clove, and caramel. A tasty red with softer acidity and tannins. The label makes it a perfect bottle to drink this Saturday night, to celebrate the extra hour sleep you're going to enjoy on Sunday.
Tasted October 24, 2006
-BF $12
Little Raven Vineyards carries this wine.
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Each week we'll include a few wine (or beer or spirits) terms. To read more terms go to the vocabulary page. This page will grow as we add more terms.

Acid:
Acid, as in acidity, is a component in grapes that decreases as they ripen. Acidity makes your mouth water and is considered an important part of a wine's structure. Too much acid tastes harsh, too little makes a wine taste flabby. Acidity incites an appetite and is key if a wine is going to be served with food.

Lido Wine Merchants are purveyors of the finest wines, spirits and beers; in addition to fine cigars and wine accessories. They offer premium wines from France, Italy, Spain, California and the world over. Browse their wonderful selection of red, white, sparking, and dessert wines; there is something for everyone. They committed to their customers by bringing them the most spectacular wines, at the best value.
Lido Wine Merchants
2529 West Main Street
Littleton, CO 80120 303-798-0122 p - http://www.lidowine.com/
cellarrat@lidowine.com
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Do you make your own beer?
If you make your own beer we are interested in your thoughts, recipes, and experiences. If you would like to share with our readers, we will include you on our weekly newsletter and-or add your contribution to our Do It Yourself section.
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North Coast Brewing, Old Rasputin Russian Imperial Stout, California
Intensely dark as you pour it into the glass, almost black. It has a tight, thick amber head. It's like drinking a bitter chocolate torte with black licorice icying. Roasted grain flavors and notes of espresso fill the mid-palate. The hoppy flavors add a floral spark on the finish. This brew deserves your undivided attention.
-BF $10 for a four pack
Divino Wine & Spirits and CORKS Wine Store carry this beer.
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Porters
The first time you took a sip of a dark beer you immediately loved it or hated it. For those that wanted more, a little exploration uncovered porter. This sweet, malty brew was like no other and until recently was very illusive.
     Porters were created in the early seventeen hundreds and were instantly popular. The recipe was named after the tough dock workers in London's shipping industry who embraced this hearty brew as their own. Because of its global success, other the porter recipes were created including stout-porter and Russian Imperial Porter.
     Irish stout-porter, or stout, is a porter-style beer made by following the standard porter recipe of malted barley. What makes it different is the addition of roasted barley to the mash to give it a smoky, chewy, 'stout' flavor.
     The global popularity of porter way back then brought attention from the Russian Czar. Because the trip to the Russian Imperial Court was a journey that took months, London brewers created a porter that could withstand the challenges of the long boat trip across the Baltic Sea. Higher alcohol and the use of more hops helped insure that this new porter recipe would arrive at its destination in a drinkable condition. Not only was this recipe a success with the Russians, but the rest of the world embraced its robust flavor as well.
     The popularity of stouts and porters sustained until the turn of the twentieth century. Once best sellers, they dwindled in popularity to the point were many brewers stopped producing them by the 1980s. Fortunately for us, the renewed interest in imported beer and the microbrewery resurgence made porter a staple in the American retail market once again.
     Flying Dog's tribute to Hunter S. Thompson is a delicious accolade to not only Thompson's discriminating beer palate, but to the tradition of brewing intensely rich beer for noblemen. This four pack is a whopping 9.5% alcohol by volume, in the tradition of true Russian Imperial Porters, so drink it with respect. In the words of the late Dr. Gonzo, "Good people drink good beer."

Stouts -vs- Porters
For some of us, the sight of a dark, opaque, brew can excite our palate like no other beer. The dense, brooding, roasted grains conjure up tastes of chocolate, coffee, smoke, licorice, balsamic, raisins, toffee, molasses, caramel, and more rich flavors.
     The original recipe for these dark brown brews started in London in the 1700s. This beer was so popular with the porters working in the dockyards that the beer was named after them. Porters were brewed in various styles and eventually the driest was named stout.
     The big difference between stouts and porters is that stouts use more roasted unmalted barley, which gives the brew a grain-like flavor, while porters use more roasted malted barley, which imparts a sweeter, fruitier flavor. Malted barley is a seed that has been partially germinated, making the grains' starches (sugar) available in the brewing process. Unmalted barley adds no starch, but helps create a firm creamy head when the beer is poured and that earthy, grain-like flavor.
Read more . . .
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