Oregon’s Willamette Valley: Interview with Samuel Coelho of Coelho Winery

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When we look to fill our glass with elegant, perfumed and pleasing Pinot Noirs, we need look no further than Oregon’s Willamette Valley. It is a haven for wine lovers and winemakers alike for its unique scenic beauty and its true expression in the wine. The task of producing quality Pinot Noir that expresses the local terroir is no easy undertaking, and the winemakers’ approach has established the Willamette Valley as a foremost producer of this varietal.

Oregon vineyard view

To help illuminate the Willamettte Valley further, we spoke with Samuel Coelho, proprietor and marketing manager for family-owned Coelho Winery [KOO-AL-yoo] in Amity, Oregon.

coelho-winesThe Coelho family has a long winemaking history, bringing Portuguese heritage and winemaking know-how to the Willamette Valley of Oregon. Coelho means rabbit in Portuguese, with each bottle featuring the distinctive Coelho rabbit.

How does Portland’s proximity influence you and the Willamette?

Sam Coelho: Portland, Oregon has a green perspective when it comes to the environment and consumables. Green, in the sense of sustainability and longevity. Generally speaking Portland wine enthusiasts prefer wines that are made by hand, local and family farmed with respect for the land.

What does it mean to you to be sustainable?

Sam Coelho: Our vineyard is certified Salmon-safe and L.I.V.E. sustainable.  The certifications are really just validation of processes we have always done and believe; farming with minimal amount of chemical input, using sustainable practices, etc…  We dry farm our vineyard in order to reduce runoff and land erosion, we have Kestrel boxes so native Kestrels can nest and provide natural bird control, we grow clover as a cover crop to till in as a natural nitrogen supplement for the soil, and many other practices to promote and sustainable vineyard.

David and Samuel Coelho

David and Samuel Coelho

What is the climate’s impact: the challenges and the advantages?

Sam Coelho: The Willamette Valley’s climate presents many challenges for grape growing. The most well-known being the risk of rain at the end of the growing season and the shorter, cool growing season.  With rains that come late in the growing season the risk increases for damaged fruit, where rot and other spoilage organisms can take hold. The short, cool growing season, in most years, can present the potential for under mature grapes. The advantages are some of the same factors as the disadvantages, i.e. cool growing season produces elegant, sophisticated and cellar worthy wines.  The Willamette Valley is one of the only places to produce premium cool climate varietals.

What sets the Willamette apart from any other wine region, domestic and abroad?

Sam Coelho: I think what sets the Willamette Valley apart from other growing regions is the sense of community, the commitment to sustainable practices, the soils and of course the quality of the wines.

Thanks, Sam for spending this time with us, and for your family’s fantastic wines!

 

Chappellet Live! An Exclusive Virtual Tasting Event

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In select stores this Saturday April 19, don’t miss the opportunity to experience one of Napa Valley’s oldest family-run wineries broadcasting live from Pritchard Hill in Napa Valley, from the comfort of your local classroom.

The Chappellets have been crafting extraordinary wines since 1967. During that time Pritchard Hill’s rugged terroir has become legendary for producing wines with great intensity and depth. Wine Enthusiast Magazine described Pritchard Hill as a “tiny, under-the-radar subregion fast becoming the trendiest address in Napa Valley for red wines.”

View from Chappellet's vineyards on Pritchard Hill, Napa Valley

View from Chappellet’s vineyards on Pritchard Hill, Napa Valley

Please join Chappellet CEO Cyril Chappellet and winemaker Phillip Titus for an exclusive live-via webcast tasting featuring eight delicious wines, including the library release 2008 vintage of Chappellet Pritchard Hill Cabernet Sauvignon.

You can send questions to Cyril or Phillip in advance here, or to Facebook or Twitter (#TWTasting).

phillip titus

Winemaker, Phillip Titus

Cyril Chappellet

Cyril Chappellet

Attendees will get to enjoy eight phenomenal selections:

Sonoma-Loeb Chardonnay Reserve

Sonoma-Loeb Chardonnay Envoy

Sonoma-Loeb Sonoma Pinot Noir

Sonoma-Loeb Russian River Valley Pinot Noir

Chappellet Napa Valley Chardonnay

Chappellet Cervantes Mountain Cuvee

Chappellet Napa Valley Signature Cabernet Sauvignon

Library release: Chappellet Pritchard Hill Cabernet Sauvignon 2008

You can purchase tickets in advance through Eventbrite ($20/person) and they’re going quickly! Secure your seat today:

 

California
Roseville Tustin Folsom Rancho Cucamonga
Huntington Beach Northridge Brea Thousand Oaks
Redondo Beach Laguna Hills
Arizona
Camelback Glendale Goodyear Scottsdale
Gilbert Tucson ( N. Oracle) Tucson (E. Broadway) Tempe
Nevada
Reno Las Vegas (Boca Park) Las Vegas (Henderson)
North & South Carolina
Winston Salem Charlotte (Park Towne) Charlotte (Promenade) Raleigh (Triangle)
Charleston Greenville Columbia
Virginia
Chantilly McLean S. Richmond Virginia Beach
Delaware & Maryland
Towson Claymont
Florida
N. Miami Orlando (Millenia) Orlando (Colonial) Jacksonville
Stuart (Jenson Beach) Pembroke Pines Boynton Beach Palm Beach Gardens
Wellington Pinecrest Viera West Kendall
 Naples

Why Decant?

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“To decant or not to decant,” that is the question. But it’s not a complicated one if you follow a few simple tips.

First, if the wine is likely to “throw a deposit,” you should decant. Deposits form as substances naturally precipitate out of the wine and fall to the bottom of the bottle.

Sediment in a wine glass

Getting gritty with it

Although harmless, these gritty substances can prove unpleasant should they enter your glass. Older wines and unfiltered wines often contain such deposits, and the bigger, deeper red wines, such as Cabernet Sauvignon, Merlot and Syrah are more likely to have a deposit than are lighter reds like Beaujolais. If you wonder whether a wine is unfiltered, check its label or its winery’s web site.

Next, consider whether a little air will improve the wine’s flavor. Decanting allows wines—mostly red—to aerate before serving, softening astringent tannins and integrating flavors before entering your glass. Absent decanting, many otherwise excellent wines may prove disappointing simply because they need to “open” and take in a little air. Wines that benefit most from air exposure are those featuring high tannins—usually dark and full-bodied selections such as Bordeaux blends, Cabernet Sauvignon, Syrah/Shiraz, Cabernet Franc, Merlot, Malbec and other similarly intense reds.

Before you decant, rest the wine for a day or two in an upright position to allow sediment to settle at the bottom. Then find a decanter or container that allows a wide surface of the wine to come in contact with air. After opening the wine, gently pour it into the container, working to keep the sediment below the neck of the bottle. You may need to leave a little bit of wine in the bottle to avoid pouring sediment into the decanter.

Decanting wine

Decanting a young bottle of red

Decanting time varies from 20 minutes to several hours for really concentrated and intense red wines, such as a premium Bordeaux or some intensely tannic Shiraz wines from Australia. Sampling the wine as decanting continues may be your best guide, which is particularly important when decanting older wines. Really old wines—those with a decade or more of bottle age—may quickly degrade and lose flavor after even a few minutes in some cases. For these wines, gently decant to remove any deposits, but then follow with careful monitoring to ensure the wine is consumed in its best possible condition. Some really old wines you may want drink right away.

When your wine is ready, it’s time to sit back and enjoy!

2013 Harvest Boot Camp with Amici Cellars

When you work inside a retail wine shop, your exposure to the wine industry is a bit one-sided.  We see a skillfully crafted, finished product.  A beautiful wine, inside a beautiful package, that customers pick up for a variety of reasons.  It is a package that elicits a wide range of emotions and caters to varied tastes and desires.

That, of course, is just one side of the wine equation.  Behind the scenes, there is an incredible amount of planning, scrambling, organizing, cooperating, praying and hard work. I was part of a small group from Total Wine & More invited to experience this other side at the Amici Cellars’ “Harvest Boot Camp” in Calistoga, Ca.

For a week, six of us joined the Amici crew to participate in the 2013 harvest.  We contributed our labor and lived the winery life alongside owners, winemakers and interns.

(L to R) Rebecca Davidson, winemaker Amy Aiken, Theo Snyder, Robert Emery, author Carrie Boyle and Jen Vizcarra

Our adventure started on a Sunday night this past October. We all arrived at the Amici guest house from different parts of the country.  The crew for the week included Robert Emery from our Chantilly, Va., store; Sharon Deangolis from Delaware; Rebecca Davidson from Reno; Jen Vizcarra from Roseville, Ca.; Theo Snyder from Arden, Ca., store; and me, Carrie Boyle from Folsom, Ca.

Our host the first evening was John Harris, co-owner of Amici.  He fed us, opened wine and gave us a preview of the week to come. Once he departed, we settled in for the night, knowing our work would start at 8 a.m.

When the morning arrived, and everyone had sufficiently caffeinated themselves, we walked up the steep driveway to the winery, where we were greeted by assistant winemaker Bobby Donnell, winemaker Joel Aiken and co-owner Bob Shepard, plus three interns – hailing from around the world and at various stages in their winemaking careers.

Our task for the day was to line up alongside the sorting table as 16 bins of fruit, equaling eight tons, were dropped into the hopper, fed through the de-stemmer and delivered on a vibrating shimmying stainless-steel table that nervously but gently jiggled pristine whole grapes from one end to the other.

grapes

Grapes, and lots of ‘em

We were to pull out any green stems, bugs, leaves or other “extras” so that what fell off the table into half-ton vats or barrels were grapes and grapes alone. Despite our best efforts to be focused, efficient and effective, we were often times bested by that darn table.  The fruit would shimmy down while we stood by like that episode of “I Love Lucy” where the girls try to hold down jobs in the chocolate factory.

We were stationed at the table from 8 a.m. until 6:30 p.m., with a short break for lunch.  We stared and grabbed and picked and missed and panicked and squealed.  We pushed grapes back on the table when things got too hairy, trying to extract every spikey stem we could.  Because of their resemblance to that childhood game, jacks and marbles, the neon-green stemmy nemeses were known as “jacks.” We wanted to kill the jacks!!!

Meticulously sorting grapes

Meticulously sorting grapes

By the time the workday was over, we’d been on our feet all day, hunched over with spines compressed. We’d encountered creepy bugs, three-inch slugs that resembled gelatinous pink shrimp, yellowjackets (which stung us once or twice) and countless other critters.  After 10 hours, we welcomed the chance to relax, stretch out and recuperate.  We had a beautiful dinner at the Calistoga Inn, followed by bed.  There was no staying up late.  This was a day of hard work, and we were bushed!

Most of us greeted the next morning with a fair amount of pain and stiffness.  We stretched and moaned, and stretched some more.

The 1974 vintage Morisoli, tractor.

The 1974 vintage Morisoli, tractor.

Then we headed off to meet Joel Aiken at one of the most esteemed grape sources in the Napa Valley:  Morisoli Vineyard.  We met vineyard workers harvesting the block of fruit purchased by Amici for their 2013 Morisoli Cabernet.   We also met Gary Morisoli, owner and guru behind this magical vineyard.  Modest and humble, Gary rides his bicycle through the vineyard to meet with workers, who use Gary’s one and only 1974 tractor to haul fruit.  (No need to buy a new tractor if the old one still works!)

Next, we traveled to another vineyard source for Amici:  Beckstoffer’s Missouri Hopper Vineyard.

It was amazing to see the difference in viticultural approaches, as each plot was trellised in a drastically different fashion, and planted at almost opposite angles.  One section seemed to be running free, growing as nature would have it; another was trained and disciplined beyond belief.  Both sources are known to consistently produce some of the finest Cabernet in Napa.  It just goes to show there is not one best way!

Theo, executing a "pump-over"

Theo, executing a “pump-over”

After our field trip and a quick snack at Model Bakery, it was back to the winery for more sorting.  We sorted through five more tons of grapes, which included two lots from Morisoli – one to be used in the Amici wines, and one for Amy Aiken, the winemaker and owner of Meander Wines, and partner in the Palisades Wine Company along with the Amici partners.

There was a clear difference between this fruit and the batch we’d sorted the previous day.  These berries were juicier, offering free-run juice with just a look.  And, much to our surprise, the fruit was virtually free of jacks.  It was almost a dream to sort this after the experience we’d had the day before.  Had we honed our skills, so the task seemed a breeze? Or was the fruit cleaner because it was riper, and separated from its green pieces with less effort?

For the next two days, we continued to sort fruit from Spring Mountain and other vineyards.  We also got to play in the winery:  punching down caps, pumping over, draining tanks, feeding yeast, inoculating and tasting samples from the tanks and barrels.

Joel Aiken and Jen

Joel Aiken and Jen

We had time to visit with the quiet but wonderfully accomplished winemaker, Joel Aiken, who previously spent more than 25 years with Beaulieu Vineyards.  Joel now makes wines for several wineries, including Amici, Rarecat, Chase and under his own label, Aiken.

John Harris and Bob Shepard, two of the owners and driving forces behind the Amici wines, talked with us about philosophy behind the brand, and goals for its future.  They were wonderful hosts!  Even someone like me, in the wine business for more than 15 years, stood to learn a thing or two from these gentlemen.  Whether it was related to finance, viticulture, competing winemaking techniques, brand marketing or a whole host of other wine topics, they offered insights that could only be gleaned from truly experienced insiders.

Rebecca with Amici's newest intern, Bacon Bit

Rebecca with Amici’s newest intern, Bacon Bit

Overall, the experience was eye-opening and immeasurably valuable.  We came to understand the level of passion and commitment and just plain hard work required to make a winery successful.  The team at the winery was extremely patient, wonderfully competent and confident.  Each of the participants in boot camp brought their own set of experiences, knowledge and personality.  We worked until it hurt … ate great food and drank amazing wine … made new friends … learned a little something along the way … and helped make incredible wine.

The 2013 vintage looks to be one of the better ones in recent history.  Know that your team at Total Wine & More helped make the Amici 2013 production the best it can be!

Canned Beer Controversy: Solved!

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Perhaps your first memory of drinking beer involved a can of Golden Anniversary or Piels.ten_fidy_can Until fairly recently — without picking on those brands — all canned beers were mass-produced macros with little flavor. So as numerous craft breweries have started to can their beers (Oskar Blues was the first in 2002), the overall reaction has been mixed. Beer lovers are skeptical about the quality of the product inside cans. People were just starting to fall in love with craft beers in bottles, after all. And now there are cans to consider, too?

There is a case for canning beers instead of bottling them, as history shows. New Jersey’s Gottfried Krueger Brewing Co. put out the world’s first beer can in 1935, stocking select shelves in Richmond, Va., as a market test. The experiment took off, of course. Today beer drinkers choose cans over bottles for most of the 22 gallons of beer they each drink per year, according to the U.S. Census Bureau.

But considering cans may be painful for traditionalists who love their bottles – and there are still some skeptical brewers. It may also be tough for the average Jane who just switched from her grandpa’s canned brand and found some craft bottles she adores.  So let’s talk about how beers benefit from canning over bottling.

First, it’s a myth that cans impart some kind of metallic flavor to the beer. Beer cans have a special interior coating, so the beer never touches metal. (The dare is set for you to do a blind taste test and point out which beer is canned.) You are pouring your beer into a glass, right? You know, if you put the can to your mouth then you just may taste some metal! Beyond that, cans block 100 percent of light and are air-tight, two things no capped bottle can claim. Light and oxygen are the arch-enemies of beer!

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Still not convinced? Cans get colder faster and cans don’t break, making them much more accepted at beaches, pools and parks. Cans are “greener” than bottles in many ways. They stack more compactly and weigh less, which reduces transportation costs and fuel use. They’re more easily carried while camping or on picnics or hikes, and consumers are much more likely to crush their cans and carry them out for recycling. Cans are more easily recycled, and new cans are made from a high percentage of recycled materials.

Naturally, all these advantages apply to mass-produced beer in cans as well as to craft beer. But craft beer is where the unstoppable canning trend lives.

Are there negatives to cans? We can name a few. When canning, breweries need to order a certain number of cans with their “labels” already printed on them. Those need storage space, and if enough beer isn’t sold, the brewers are stuck with cans that can’t be used for other beers. Bottles don’t typically create that issue (unless they’re silk-screen) but this doesn’t sound like your problem anyway, does it?

You might be more concerned that not all canned beer comes in the new, fancy six-pack holders that cover the tops of the cans. When uncovered cans sit on shelves, their tops get dirtier than bottle caps. Also, a few retailers will break open six-packs and sell singles, making any holder moot. Yeah, you can clean the cans before opening, but that’s a hassle and sometimes not practical or possible (although not really a deal-breaker).

Canned craft beer is here to stay, and you will see more and more choices of canned beer over time. The next time you see craft beer in a can, don’t think, “Oh, no”!, think, “Oh, Yeah”!

Warm Up with Some Hot Buttered Rum

Baby, it’s cold outside!
Warm up with some hot buttered rum scented with freshly ground nutmeg.

hot-buttered-rum

Hot Buttered Rum


(serves four)

We take a few turns with the basic recipe, but if you use a tasty dark rum and add a touch of richness with some butter and spices, you have a savory winner that will blast off the winery chill!

Recipe:

  • 4 ounces (1 stick) room-temperature unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 1 teaspoon finely grated orange zest
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 6 ounces dark rum (Tapping House rum is one of our favorites)
  • 3 cups boiling water
  • Fresh orange juice
  1. STEP 1

    Beat butter, sugar, orange zest, cinnamon, ginger, and nutmeg with a mixer on medium speed until combined, about 1 minute.

  2. STEP 2

    Combine 2 tablespoons spiced butter with 1 1/2 ounces (3 tablespoons) dark rum in each of 4 heatproof glasses. Pour 3/4 cup boiling water over each, and stir. Top each with a squeeze of fresh orange juice.

    Top with whipped cream and freshly grated nutmeg.

Tecnico Azteca Mexican Hot Chocolate

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It’s super frosty for many of you out there, and one of our favorite ways to ward off the chill is with a piping hot mug of cocoa — especially when it’s given a caliente kicker with the addition of reposado tequila and spices!

Tecnico Azteco cocktailWhat gives this delicious and unique hot chocolate recipe its authentic Mexican character is the combination of bitter or bittersweet cocoa powder with aromatic vanilla, cinnamon, allspice and the mild spicy addition of red chile powder.

Preparation:

In a small pan combine:

2 oz. strong black coffee

6 oz. whole milk

1 oz. agave nectar

2 tablespoons of spicy cacao/bitter chocolate powder (see recipe below)

Heat ingredients until steaming. Pour into a heated mug and add 2 oz. of Tecnico Reposado tequila. Serve hot. Optional touches to decorate the cocktail: sprinkle with cinnamon powder, ground cocoa nibs or add a cinnamon stick.

To make the Spicy Mexican Cocoa Powder

Take 4 tablespoons of bitter or bittersweet hot chocolate powder to make two servings of drink and add to it one little pinch each of the following:

Vanilla powder (you can substitute a dash of vanilla extract if powder isn’t available)

Ground cinnamon

Ground allspice

Red chile powder

The original recipe was developed by Warren Bobrow, the author of Apothecary Cocktails book, recipe adapted for home use.

Michel and Tina Gassier: French Vineyards With Mediterranean Culture

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Michel and Tina GassierVignobles Michel Gassier is a fourth-generation family vineyard located in the Rhône Valley of southern France. We recently asked owners Michel and Tina Gassier about some of the history and cultural influences surrounding their vineyards. We received a technical winemaking lesson, fun cultural insight, family stories, recipes, and of course some ideas on which of their wines to drink with those recipes.

The Mediterranean locale has a big impact on all aspects of Château de Nages, the Gassier family estate. In southern France, cultural influences from Italy and Spain are very common. In fact, Michel Gassier’s great-grandfather, Joseph Torrès, the founder of the vineyards, was from the Baleares islands of Spain. “Here we look forward to our ‘ferias,’ we are serenaded by our ‘peñas’ and we enjoy our ‘encierros’ and ‘abrivados,’” Tina said. “One of the most reputable flamenco festivals of Europe takes place here each winter and practically every young girl from Nîmes knows how to dance the ‘Sevillana.’”

Nimes SyrahMichel explained how the Mediterranean provides a unique climate for winemaking: The Château de Nages has a deep rolled pebble soil with a nutrient-rich bed of red clay below it. When examining the soil to determine which grape varieties to grow, the family didn’t just copy its Rhône neighbors and plant only Grenache grapes. Rather, they took into account that the vines would be able to grow deeply in the rocky soil and the clay would hold moisture, two important factors in the success of the Syrah grape. Today, Syrah covers 40 percent of the Rhone’s Costières de Nîmes appellation.

The vineyards benefit not only from the hospitable soil, but from the Mediterranean Sea, which provides relief from the summer sun. “Thermal winds created by the temperature difference between water and land temper the extreme summer temperatures. Around midday when the sun has beaten down on the pebbles for over 8 hours, they become very hot. The air above starts rising, creating a pull for cooler air sitting above water,” Tina said, “and this creates a sea breeze that is both cooler and with more moisture, lowering the ambient temperature and providing less-harsh conditions for the vines. At night when the temperature starts cooling off, the vines get covered with dew, permitting a better water replenishment for plants.”

Château de Nages Rouge Vielles Vignes (a blend of Syrah and Grenache) makes a delicious and satisfying pairing with the family favorite shared below.

Thank you, Michel and Tina, for letting us into your family today.

lamb shanksBraised lamb shanks with tomato and fennel  Recipe from Tina Gassier

• 4 lamb shanks, nice and thick

• 6 tablespoons olive oil

• 2 fennel bulbs, stems removed, cut into wedges

• 1 large onion, chopped

• 3 cloves garlic, finely chopped

• 2 star anise

• 1 large can of stewed tomatoes

• 2 sprigs of fresh rosemary

• 2 large cans of cannellini beans, rinsed and drained

• Salt and pepper

Place rack in center of oven. Preheat oven to 350° F.

In a large, ovenproof pan, brown the shanks on all sides in 2 tablespoons of olive oil. Salt and pepper. Remove shanks  to a plate.

Remove the fat from the pan. Sauté the fennel and onion in the remaining olive oil over low heat until lightly browned and caramelized. Add garlic and cook one minute.

Return the lamb to the pan. Add tomatoes, star anise and rosemary. Bring to a boil over high heat. Cover and bake in oven for about 2½ hours, or until the meat separates easily from the bone. Add the beans and cook 15 minutes more. Remove the rosemary. Adjust the seasoning. Serves four.

‘Tis the Season for Holiday Brews

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‘Tis the season for an abundance of flavorful beers. Our bountiful selection of winter and holiday seasonal beer offers many choices for soul-warming, malty, spicy deliciousness.

winter-warmerWhen it’s cold outside, even in the milder winter climates of Arizona, Florida and Southern California, there’s something about this time of year that often makes the palate yearn for darker-hued beer styles. Brewers fulfill this desire with their many variations and interpretations of the unofficial beer style known as Winter Warmer.

History indicates the existence of ales brewed for winter going back to the mid-1600s, when Northern Europeans enjoyed dark brews of stronger alcohol to ward off the chills of the coldest months. Mildly hopped ales were commonly heated up before drinking, with spices such as nutmeg or ginger and apples added.

Today’s modern era of winter warmers began in the 1970s as interest in more flavorful beers developed in the United States, and through international travel and the arrival of a greater variety of imported beers, more Americans were introduced anchor-xmasto winter and “Christmas ales” from the UK. The subsequent burgeoning craft (“micro”) brew movement in America bolstered the growth of this beer segment as craft breweries began brewing winter or holiday seasonal beer offerings. Anchor Brewing Co. of San Francisco is recognized as the first American brewery to enter this segment, annually offering its now famous and popular Anchor Christmas Ale for the first time in 1975.

Holiday brews represent a wide range of beer styles in addition to Winter Warmer. Ranging in strength from less than 6% ABV to more than 8%, styles include Bock, Porter, Stout, Belgian, IPA and more. The flavor profiles across these seasonal offerings include something to tantalize virtually everyone’s palate.

harpoon-xmasFor a unique treat this time of year, serve some festive cookies with a spiced beer such as Harpoon Winter Warmer or Bison Gingerbread Ale (availability based on your location). These beers alone can be like liquid holiday-spiced cookies in a glass, and the combination can be heavenly!

Be sure to check out your store on totalwine.com to discover the winter seasonal and holiday beers available for your enjoyment.

Total Wine & More Celebrates Our Communities on #GivingTuesday

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#GivingTuesdayExcited for our Black Friday deals? We’re excited to announce a new “deal” for you and your community – #GivingTuesday

This year, Total Wine & More will join thousands of other corporations, volunteer organizations, charities, and foundations as a partner of #GivingTuesday, and we will celebrate the holidays by giving back to our local communities.

For those of you new to #GivingTuesday, it is a national holiday that started in 2012 as a day to transform how people think about, talk about, and participate in the giving season. On the Tuesday after Thanksgiving – December 3, 2013 — families, charities, businesses, and individuals will come together to improve their local communities and contribute in whatever way possible to the causes they support and help create a better world. You don’t have to be a billionaire to give back; #GivingTuesday is about ordinary people coming together to do extraordinary things. Everyone is encouraged to be generous in whatever ways matter to them, whether it’s is volunteering locally, donating to a favorite cause, or reflecting on meaningful experiences that they have had.

Since opening our doors in 1991, Total Wine & More has been committed to enriching the lives of wine lovers, as well as being active and supporting the communities in which we work and live. Total Wine strives to be a responsible corporate citizen and make a difference in our communities through philanthropy and social responsibility programs.

giving-tuesday-blog-imageIn support of #GivingTuesday, Total Wine & More will double all in-kind donations granted to registered charities for requests received on December 3rd. Don’t worry, California! You will have until 3 a.m. EST to make a request for your charity.

If you’ve never requested a donation for a local charity that you support, make sure to check out how to apply for an in-kind donation for one of your upcoming fundraisers here: www.totalwine.com/donations

Celebrate with us! What will you do for your community on December 3rd? Share your story below or on our Facebook page.

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