Fresh from the Wine Vine



Go Orange This St. Patrick's Day

Posted Thursday, March 09, 2017

We at Rollers Wine and Spirits are second to none in our appreciation of those holidays that historically celebrate enjoyment of fermented grape and grain, and St. Patrick's Day certainly qualifies. We also would not presume to rain on anyone's parade (ahem) regarding one's drink preferences, so by all means enjoy your IRISH HAMMER, your EMERALD RAIN, and even the impolitic, incendiary IRISH CAR BOMB if you're ill-advisedly into that. We don't judge...much...  ... Read More






FEATURED CHEESE: Vermont Creamery's Bonne Bouche

Posted Saturday, August 13, 2016

Marcy recently took time out from a family vacation in the Northeast to personally visit one of our favorite cheese-making companies! She met many of the key players in the company, as well as cows, goats and a pig! It was a weekend of winning for Vermont Creamery's fresh and aged cheeses! Every year they send their products to be put against some very worthy competitors at the annual American Cheese Society Competition. They were honored with nine ribbons at this year's competition! First place blue ribbons were awarded to Bijou, Feta and Crème Fraîche; second place ribbons went to Bonne Bouche, Quark, Fresh Crottin, Mascarpone and Cultured Butter with Sea Salt and Maple; Classic Spreadable Goat Cheese took third, all in their respective categories. ... Read More






FEATURED WINE: Chanin Chardonnay

Posted Saturday, August 06, 2016

Can you believe the summer is almost over?!? Time to send the kids back to school, and we all know what happens then: while kids are away the adults can play! With that in mind we are featuring the perfect little "Lunch Chardonnay" for this month. We just brought in Chanin Chardonnay after winemaker Gavin Chanin was a guest in the store. His laundry list of accolades include, Food and Wine's "Winemaker of the Year," Forbes "30 under 30," and San Francisco Chronicle's "Winemaker to Watch."  ... Read More






SPIRITED DISCUSSION: Shake It Up (or, Stirring Up Trouble)

Posted Friday, August 05, 2016

After last fall's post about James Bond's Vesper Cocktail I was looking forward to writing a follow-up article about shaken versus stirred cocktails. I was going to wait until the next Bond movie release but hell, they haven't even selected the actor to portray the latest Bond (Idris Elba anyone?) and I'm tired of waiting...But nothing prepared me for the quagmire I was to encounter while researching this subject. People have a lot to say on this topic. To be blunt, some people go out of their flippin' minds!

Let's try to start with some basics: current wisdom about cocktail mixing follows a few simple rules: cocktails are usually stirred in a cocktail glass with ice until the ingredients are chilled (between 28 and 32 degrees) and well integrated. The ingredients are then strained into the requisite cocktail glass, over ice, if appropriate. Stirring minimizes the aeration of the liquids, resulting in a brilliant, clear drink. A cocktail is to be shaken, rather than stirred, if it contains a fruit juice component, since the juice requires more mixing to integrate with the spirits and other ingredients, and achieving clarity of the drink is obviously less a concern (fizzes, flips, and other drinks featuring carbonation require special techniques).  ... Read More






Cold Smoked Cheese

Posted Friday, June 10, 2016

cold smoking cheese how to John Thomas is the author of the popular grilling and barbecue blog, Grilling 24x7. Previously a science guru, John decided to get out of the lab and into the world of grilling. Currently residing outside of Baltimore, John now writes about everything from unique tailgating recipes to ugly-drum-smoker building, with a lot more in between. ... Read More






Negroni Week

Posted Monday, June 06, 2016

Ask any bartender worth his/her Hawthorne strainer about their favorite cocktails and the Negroni is sure to come up. Composed of equal measures (more or less) of gin, sweet vermouth, Campari, and finished with a few drops of bitters, the Negroni is a paragon of balance. ... Read More






SPIRITED DISCUSSION: I Scream, You Scream...

Posted Wednesday, May 04, 2016

In January we ran a post noting the love affair that many area residents have with the Manhattan cocktail. A consummate winter drink, it is particularly warming and welcome on a crisp, chilly evening. But the promise of an early summer is coaxing us towards the refreshing, fun and fizzy hot weather drinks. I was therefore intrigued when I stumbled upon a unique twist on our old friend the Manhattan. Gabriel Frasca, an enterprising Boston chef and mixologist, created an ice cream soda that brings together the flavors of a Manhattan into a frothy summer drink: black cherry soda poured over bourbon-flavored ice cream topped with whipped cream infused with sweet vermouth and Angostura bitters. Frasca's approach involves softening vanilla ice cream, blending in bourbon, and refreezing the ice cream. But we have something better. ... Read More






Shall I Campari To A Summer's Day?

Posted Friday, April 22, 2016

The World Lost it's greatest poet and playwright 400 years ago this weekend. While historians can't agree on whether William Shakespeare died on April 22d or April 23rd, the powers that be designated Saturday, April 23, 2016 as SHAKESPEARE 400. For us, dear readers, what better way to honor the Bard than a toast with his favorite beverage, which was...what?
 ... Read More






VALENTINE ELIXIR: Pomegranate Liqueur

Posted Tuesday, February 09, 2016

Wine and CheesePomegranates are fascinating. They are beautiful to look at. They are versatile. They are also very healthy, having antiviral and anti tumor properties and good amounts of vitamins A, C and E, as well as folic acid. Pomegranates contain three times as many antioxidants as both wine or green tea. Also, pomegranates are sexy. We all learned the Greek myth of Persephone who, having captivated the lord of the Underworld, was kept captive in hades until Zeus negotiated her release. As with most negotiations, there was a catch: since Persephone ate three pomegranate seeds, she had to return to Hades for three months every year, where she reigned as queen of the Underworld. During this time her mother Demeter, goddess of the harvest, would go into mourning and the earth would sink into winter. ... Read More






FEATURED CHEESE: Sandy Creek from Goat Lady Dairy

Posted Friday, January 29, 2016

Like a fine vintage wine from a small vineyard, Goat Lady Dairy cheeses have a special flavor with subtle qualities found only in local dairies. Goats for the milking herd are chosen based on the flavor and qualities their milk contributes to the cheese. The best nutrition is provided through rotational grazing and a custom blend of fiber, grain by-products, pro-biotics and hay. Sandy Creek is a mold-ripened cheese made from pasteurized goat's milk, produced in North Carolina. The soft cheese features a line of ash that runs horizontally in the middle. It is aged for a minimum of five weeks during which the flavour becomes bright and grassy. Fully-aged cheese is soft in texture with almost runny interior and with citrusy, tangy and earthy notes of mushrooms. This cheese pairs well with sparkling wine, Sauvignon Blanc, Pinot Grigio, or a dry Rosé.  Submitted by Marcy Frazier, Cheese, Provisions & Merchandise Manager ... Read More