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Tailgating with Total Wine… Game plan for the Total Tailgate!

12 Thursday Sep 2019

Posted by catieespinoza10 in Beer, Cocktails, Food, Tailgating, Uncategorized

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Beer, bloody maria recipe, Cocktail, Food, football, hard seltzer, Recipe, Tailgating, white claw

Football season is finally HERE! We have all the spirits to boost your team spirit. Game plan: draft us in your tailgate supply starting lineup, and read on for the ultimate side dish recipe

MVPs – Most Valuable Products

There’s no better pairing than that of football and beer. Make sure you pack your coolers and fill them with your favorite classic drafts to get you through game day.

Whether you’re tailgating with friends at the stadium, or from the comfort of your own home, if your crowd is large enough – you might want to grab a keg! Take a look at our Guide to Kegs to learn everything you’ll need to grab the right keg of beer for football season.

Meet the New Tailgating Choice in 2019: Hard Seltzers

Hard seltzers weren’t just all the rage for summer. We’re predicting they’re going to be popular all year long – and that includes tailgating season! But many people are still asking “Why are they becoming so popular?”

Well, most hard seltzer options are actually a healthy alternative to other beverages! Many products in this category actually have lower calories and carbs than other drink options. And have you been scared by the news saying there were shortages on your favorite hard seltzer brand? Don’t worry! Our teams are constantly restocking your favorite flavors of White Claws at Total Wine & More!

A New Spin on the Classic Football Recipe: The Bloody Maria

Get up: It’s Game day! Most people would say a Bloody Mary is the perfect tailgating choice. Well, we have a second option to consider. A tangy and refreshing Bloody Maria is sure to awaken your senses. Watch this quick clip and learn how to mix it!

Ingredients

  • 4 oz. Bloody Mary mix
  • 1 oz. Blanco tequila
  • 3 oz. Mexican beer
  • 1⁄2 oz. lime juice
  • Bloody Mary Rimmer
  • Your favorite Bloody Mary garnishes
  • e.g., olives, pickled vegetables, jalapeños, etc
  • Hot sauce (optional) .

Instructions

  1. Spread Bloody Mary Rimmer on a small plate.
  2. Wet rim of glass with a lime wedge or water, then dip rim of mug into rimmer.
  3. Fill glass with ice and pour in Bloody Mary mix and lime juice.
  4. Add tequila and Mexican beer.
  5. Add hot sauce to taste, if desired.
  6. Stir well, then garnish with your favorite Bloody Mary toppings.

Easy and Tasty Tailgating Foods

I don’t know a single person who wouldn’t go crazy over this beer dip but don’t worry we’ve left you the delicious recipe.

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup beer or nonalcoholic beer
  • 1 envelope ranch salad dressing mix
  • 2 cups shredded cheddar cheese
  • Pretzels

Directions

  1. In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels and enjoy!

Prefer Salsa over cheese dip? Don’t worry we’ve got you covered with this amazing Spicy Tequila Spiked Salsa.

Ingredients

  • 4 serrano chilies (chopped with stems and seeds removed)
  • 2 tbsp. olive oil
  • 2 large tomatoes (chopped)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp.  cilantro (fresh, chopped)
  • 1/2 cup lime juice
  • 1/4 cup water
  • 1/3 cup tequila herradura

Directions

  1. Gather the ingredients.
  2. Mix tomatoes, onions, chilies, garlic, cilantro, and oil until all items are coated in the oil.
  3. Mix in lime, water, and tequila.
  4. Leave as is for a chunky style of salsa or puree in a blender or food processor for a smooth, paste style.
  5. Add salt and pepper to taste.

Looking for even MORE inspiration for tailgating this season? Head to our Tailgating HQ page on our website to find even more ideas, and to get stocked up and ready for game day!

Tequila & Tacos: Coconut Tequila Lime Fish Tacos for Cinco de Mayo

02 Wednesday May 2018

Posted by totalwineandmore in Cinco de Mayo, Cocktails, Food, holiday, Tequila

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Tags

Altos Tequila, cooking, fish, paloma, Recipe, tacos

Tacos. They make us happy. It’s a proven fact!

Plus, if you’re hosting Cinco de Mayo at your home, tacos happen to pair perfectly with tequila for the ultimate fiesta nibbles to have on hand this year. So make your celebration a hit with your guests by whipping up this yummy Coconut Tequila Lime Fish Taco recipe thanks to Altos Tequila and Grilled Cheese Social!

TACO PREPARATION
INGREDIENTS:
• Tomatillos – 2
• Garlic – 1/2 clove
• jalapeno pepper (remove seeds if you don’t want it too spicy) -1/2
• Cilantro – 1 bunch, divided
• Avocados – 2
• juice of 2 limes, divided
• salt to taste
• purple cabbage, roughly chopped – 1/2 head
• raw sugar – 1/2 tbsp
• corn tortillas
• cooked fish (from below)

DIRECTIONS:
1) Bring a pot of water to a boil and add tomatillos, garlic, jalapeno pepper and
salt. Cook until soft.
2) Strain and reserve a half cup cooking liquid.
3) Add those ingredients to a blender along with the meat from two avocados, the juice of 1 lime and a handful of cilantro.
4) Add cooking liquid until a creamy consistency is reached. Salt to taste.
5) Meanwhile, add chopped purple cabbage to a bowl and toss with lime juice, sugar, and salt.
6) Let sit you cook the fish component of the tacos below.

FISH PREPARATION
INGREDIENTS:
• garlic powder – 1 tsp
• chili powder – 1 tsp
• Cumin -1/4 tsp
• Salt – 1/4 tsp
• fresh mahi, cut into 2.5″ fillets -1 lb
• Altos Tequila Plata – 1/3 cup
• fresh jalapeno, seeds removed – 1/2
• juice of half a lime
• coconut oil – 1 tbsp

DIRECTIONS:
1) Combine garlic powder, chili powder, cumin, salt, lime, jalapeno and Altos Tequila Plata in a small bowl and whisk until combined.
2) Add the mahi and let sit for 5-10 minutes.
3) Add coconut oil to a pan and turn the heat to medium-high.
4) When it’s hot, add the fish with the liquid that it is marinated in.
5) Let the fish cook on one side until golden brown and then flip and sauté until the fish is fully cooked through.

That’s it! Once it’s all ready, pour yourself a Tequila Paloma cocktail to pair with the tacos (trust us, it’s a win-win pairing), and enjoy!

Tequila & Tacos: Tropical Shrimp Taco Recipe for Cinco de Mayo

01 Tuesday May 2018

Posted by totalwineandmore in Cinco de Mayo, holiday, Recipe, Tequila

≈ 1 Comment

Tags

Altos Tequila, Cocktail, cooking, Recipe, shrimp, summer, tacos, Tequila

Tequila is just part of the equation for the ultimate Cinco de Mayo celebration. The other part is food. Like delicious, homemade shrimp tacos!

Our friends at Altos Tequila teamed up with author Rebeca Hubbel of Sugar & Soul to come up with this tropical shrimp taco recipe to pair with the Altos Fresh cocktail recipe.

This post is brought to you by Altos Tequila. The content and opinions
expressed below are that of Sugar & Soul.

Sauce Ingredients:
• Sour Cream – 1/2 cup
• Tequila Altos Plata – 2 tbsp.
• Lime Juice – 1 tbsp
• Lime Zest – 1 tsp
• Cumin – 1 tsp
• Minced garlic – 1 tbsp
• Chopped Cilantro – 1 tbsp

Sauce Directions:
Stir all ingredients together and place in the fridge to set while
you prep and cook the other components of the dish.

Shrimp Ingredients:
• Oil for frying
• All-purpose flour – 1 ½ cups
• Salt – 3 tbsp
• Black pepper – 1 tbsp
• Cayenne pepper – 1 tsp
• Cumin – 1 ½ tsp
• Paprika – 2 tbps
• Frozen shrimp, thawed – 30 pieces

Shrimp Direction:
Heat oil in a deep pan or fryer on medium high heat, drops of water should sizzle when added to the oil, that’s how you know it’s ready. Combine the flour, salt, pepper, cayenne pepper, cumin, and paprika in a medium bowl. Pat the thawed shrimp dry, and toss them in the flour mixture one by one, shaking a little to remove any excess, then adding to the hot oil. I usually cook 10 shrimp at a time, 2 minutes on each side until golden brown. Repeat with the rest of the shrimp, switch out oil if
necessary. Transfer to a paper towel lined plate to rest for a few minutes after cooking.

Salsa Ingredients:
• Pineapple, finely chopped – ½ cup
• Mango, finely chopped – ¼ cup
• Chopped mint – 2 tbsp

Salsa Directions:
Stir all ingredients together and place in the fridge to set while you prep and cook the other components of the dish.

Taco Assembly Ingredients:
• Pea shoots or watercress
• Kumquats, thinly sliced – 3
• Pickled onions – 6 tbsp
• Small flour tortillas – 6

Taco Assembly Ingredients:
Spoon a tsp of the sauce down the middle of the tortillas, top with 3 shrimp. Top shrimp with a small bunch of pea shoots or watercress. Spoon on some of the fruit salsa, followed by 3 or 4 slices of kumquat, and a tbsp of pickled onions, and 2 more shrimp each. Top with more tequila lime sauce and enjoy!

Don’t forget to pair it with the perfect cocktail – the Altos Fresh Cocktail!

It’s Tower Time

06 Monday Jun 2016

Posted by totalwineandmore in Cocktails, Vodka

≈ 1 Comment

Tags

Recipe, strawberry lemonade, summer, Tower Vodka

Tower_FacebookCover_851x315

Memorial Day has passed, and we’ve begun to don our summer attire to match the season. Now that we’re casual enough – and it’s hot enough – to wear white jeans whenever, we still make an important switch this time of year – to white spirits.

Vodka, tequila, rum and white whiskey are the classic spirits for summertime cocktails. They’re lighter and brighter, perfect companions to the refreshing mixers that taste right in hot weather, like tonic, sodas and fruit juices. As the season heats up, our customers have been enjoying vodka drinks, especially those made with Texas’ Tower Vodka.

Tower’s makers are from Pilot Point, not far south of the Oklahoma border. The label of this great new spirit depicts the water tower that looms over town.

Tower_FacebookAd_1200x628

The Texas-made vodka is produced in micro-batches and distilled six times, which gives it real purity and smoothness. Because it’s made from corn, Tower is gluten-free. Clean and crisp-tasting, it’s an ideal base for simple vodka cocktails.

Vodka this good doesn’t need to be gussied up with a lot of additional ingredients. But if vodka martinis don’t say “summer” to you, try mixing Tower into a tall drink, over ice with a big splash of tonic, cola, fruit soda or ginger beer. A squeeze of fresh lime and you’re ready to cool off. Or enjoy it mixed with cranberry or orange juice – and maybe a small dash of seltzer or club soda to give the drink a refreshing spritz.

Here’s one with bright color and juicy flavor, just right for a hot summer weekend:

Find Tower Vodka and more favorite summer spirits at your local Total Wine & More.

Spring for seasonal cocktails

21 Monday Mar 2016

Posted by totalwineandmore in Cocktails, Rum, Tequila

≈ 1 Comment

Tags

Gimlet, how-to, mixology, Recipe, Tequila-Berry Twist cocktail, Tropical Splash cocktail

Cocktail making

We’re shaking up great cocktails for spring, featuring some of our favorite spirits and ingredients. Light and refreshing drinks like these are the perfect way to toast the official start of a new season. And you can save now when you pick up the spirits you’ll need for spring at Total Wine & More.

Every town has its favorites when it comes to cocktails. However, when we think spring our minds can’t help but go to a Margarita. This season, we love a twist on that classic cocktail: the Tequila-Berry Twist.

 

Tequila-Berry Twist-coctail-only

Tequila-Berry Twist

3 oz. El Padrino Blanco tequila

2 oz. strawberry liqueur

Dash bitters

Dash freshly squeezed lime juice

Splash club soda

Lime slice, for garnish

Pour tequila and strawberry liqueur into tall glass with ice. Stir. Add bitters, lime juice and club soda. Stir and garnish with lime slice.

 

iStock_000000459062Medium-habanero

The gimlet dates back to the 18th century, but it accrued true cultural cachet when it appeared in Raymond Chandler’s famous crime novel “The Long Goodbye.” This easy recipe calls for fresh lime juice plus sweetener, instead of the more conventional bottled lime juice, because hey – it’s spring.

Gimlet

2 oz. Blysk Vodka

¾ oz. freshly squeezed lime juice

¾ oz. simple syrup

Lime wheel, for garnish

Add spirits, lime juice and simple syrup to a shaker with ice. Shake and strain into a chilled cocktail glass, or strain over ice into an Old Fashioned glass. Garnish with a lime wheel.

 

tropical splash cocktail

Rum is a versatile spirit that adds great flavor to a variety of cocktails. This brilliantly colored drink offers juicy flavor and a preview of hot, sunny days to come.

Tropical Splash Cocktail

1 oz. Kaniche XO Rum

2 oz. mango juice

2 oz. cranberry juice

Maraschino cherry and mango, for garnish

Add rum to a cocktail shaker filled with ice. Add juices and shake well. Strain into cocktail glass. Garnish with cherry and mango slice.

Find additional cocktail recipes at the Total Wine & More Cocktail Corner.

Is your bar ready for spring? Find everything you need at your local Total Wine & More.

Classic Cocktails for the Academy Awards

22 Sunday Feb 2015

Posted by totalwineandmore in Cocktails, Gin, Spirits, Whiskey

≈ 1 Comment

Tags

Academy Awards, Cocktail, Dirty Martini, DIY, drink recipe, how-to, Manhattan, Old Fashioned, Oscars, Recipe

This Sunday the Academy Awards will be broadcast live to honor all of favorite actors, actresses, film makers, and more from the past year. Whether you plan on entertaining a few friends or having a relaxing night in watching The Oscars, watch it in style. Mix up one of these classic cocktails that have graced the big screen so you can enjoy during the award ceremony.

 The Manhattan

Marilyn Monroe certainly had a bright idea when her and co-stars found a bottle of bourbon and some vermouth in Some Like it Hot in 1959. While the characters in the movie went the bourbon route based on what was available to them, we prefer to use Rye Whiskey and a few other ingredients. Make no mistake, any version of this cocktail would still get “the party started” in Upper 7.

Planning on making a Manhattan for Sunday? Check out the video below and grab the ingredients here.

Dirty Martini

Shaken, not stirred. James Bond’s classic martini might be the Vesper, but there are many variations of his go-to drink. We prefer a Dirty Martini which makes for a relaxing cocktail that will appeal to any gin or vodka fan. Also, the olive. Yum.

Make sure this version is stirred, not shaken. Grab the ingredients here.

The Muddled Old Fashioned

Whether you’re thinking of Ryan Gosling’s character from Crazy, Stupid, Love. or Don Draper from Mad Men, this cocktail has made it’s rounds in movies and on TV. Draper may not have graced the big screen, but he did win an Emmy. Also, let’s be honest. That guy knows his cocktails.

Watch the video below to learn how to make the Muddled Old Fashioned. Get the ingredients to make this cocktail here.

Michel and Tina Gassier: French Vineyards With Mediterranean Culture

11 Wednesday Dec 2013

Posted by in Wine

≈ 2 Comments

Tags

Recipe, Rhone Wine

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.

Want something new and different? Try Austrian wine this holiday season!

26 Tuesday Nov 2013

Posted by totalwineandmore in Wine

≈ 4 Comments

Tags

Austrian wine, Gruner Veltliner, Recipe

gru-velt-blauerThe history of viticulture in Austria dates as far back as 700 B.C. The Celts used wine for rituals and for daily consumption, a tradition continued by the conquering Romans and later revitalized after years of neglect by Charlemagne. Austrian viticulture was also influenced by Cistercian monks from Burgundy who came to Austria in the Middle Ages, bringing their grapes and winemaking knowledge.

Wine production is concentrated in the eastern regions of Austria, which like Germany is best known for producing white wines. The climate of Austria is comparable to that in Burgundy, France. Warm, sunny summers and long, mild autumn days with cool nights are characteristic for most of these areas.

Today, Austrian viticulture has seen a quality boom over the last couple of decades, with internationally traveled and educated winemakers carrying on the traditions of winemaking. Their dedication has helped wines from Austria make a leap in quality that has led to worldwide recognition.

 Grüner VeltlinerFeeling GrüVee

Austria has an array of grape varieties – 35, in fact – officially approved for wine production.

While many Americans may not be aware of Grüner Veltliner (GROO-ner FELT-lih-ner), it’s the most common white grape in Austria, where it covers one-third of the country’s vineyards. There, wine lovers appreciate its light and refreshing flavors of citrus, stone fruit and flowers and a distinctive white pepper profile. While most Grüner is enjoyed in its youth, some selections from key areas east of Vienna—Wachau, Kremstal and Kamptal—are more complex, offering mineral notes and the ability to age and develop additional complexity in the bottle.

With a long history in Austria, Grüner Veltliner’s popularity has surged around the world in recent years, and the grape has gained international acclaim, winning many blind tastings. This wine is very food-friendly, and can be a perfect pre-dinner sipper served alone.

Fresh and light red

A popular red varietal, Blauer Zweigelt [blouwr TSVYE-gelt], is velvety and light-bodied with characteristic cherry tones and soft tannins. A fresh and fruity wine, it shares similarities with the wines of Beaujolais and is a great everyday red to keep around the house.

Austrian wines offer the perfect accompaniment to an array of dishes and food styles, from classic European to Mediterranean, even pan-Asian and fusion cuisine. This is due to their perfumed and elegant style; the result of ideal grape-growing climate and state-of-the-art winemaking technique.

A quintessential Austrian dish to feature with your Grüner Veltliner and Blauer Zweigelt is Tafelspitz, or boiled beef. It’s the national dish of Austria and a holiday-time classic.

Tafelspitz (adapted from the New York Times)

Tafelspitz, Austrian boiled beefINGREDIENTS

  • 1 large onion, halved horizontally but not peeled
  • 3 large carrots, scrubbed
  • 1 large parsnip, scrubbed
  • 1 small celery root, scrubbed
  • 2 celery stalks
  • 1 leek, cut in half
  • 1 pound beef bones
  • 2 pieces beef triangle (tri-tip), each about 1 1/2 pounds
  • Sea salt
  • 15 black peppercorns
  • 2 bay leaves
  • 4 cloves garlic, peeled
  • 8 branches flat-leaf parsley
  • 4 branches fresh dill
  • 1/2 cup freshly grated horseradish
  • 1 Granny Smith apple, peeled, cored and grated
  • Juice of one lemon
  • 1/4 cup minced chives

PREPARATION

1. Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat. Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones. Add 8 quarts cold water. Bring to boil, and cook 10 minutes, skimming constantly. Add beef, allow to boil 5 minutes and skim.

2. Reduce heat to simmer, and cook, skimming from time to time, 1 hour. Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic. Tie parsley and dill together, and add. Continue simmering 1 to 1 1/2 hours, until meat is very tender.

3. While meat is cooking, mix horseradish and apple with lemon juice, and set aside.

4. Remove meat from pot, and cover with foil. Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl. Pour in contents of pot. Do not press liquid from vegetables. Transfer strained broth to 6-quart saucepan.

5. Set carrots, parsnip, celery root and celery stalks aside. Discard everything else. Peel and dice carrots, parsnip and celery root. Dice celery stalks. Set aside.

6. Gently reheat broth. Add salt to taste. Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks. Then serve meat. If it needs to be reheated, steam briefly over remaining broth. Slice meat 1/2-inch thick across grain. Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives. Serve.

YIELD
6 servings

Please visit www.austrianwine.com to learn more about Austrian wine and for more delicious recipes.

Austrian wine logo

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