What's NEW at Joe Canal's?

Tuesdays on the Bottle Blog is all NEW! Find out what's NEW at Joe Canal's!

J. Lohr Falcon's Perch Pinot Noir 2009

Falcon’s Perch Pinot Noir is produced from cool climate grapes grown in select vineyards within and surrounding the Arroyo Seco region of central Monterey County. This region has gained a well-deserved reputation for producing world-class Burgundian varietals including Pinot Noir and Chardonnay. Over the past decade, the introduction of Dijon clones of Pinot, along with the old standby Pommard clone, has dramatically increased the quality of the varietal here. These newer clones are the backbone of this inaugural release of Falcon’s Perch, named for the bird which has made its home in the lone pine tree among the vines, safeguarding the grapes from insidious predators while also preserving the ecosystem’s natural balance.

Winemaker's Comments
Medium garnet color with aromas of wild strawberry, cherry, rose petal and dried herbs, accompanied by true varietal flavors of sage and cola nut, with a deep, earthy character. The lively acidity and delicate tannins make this a very compatible wine for mealtime or anytime. Serve at 65 to 68° F. -Steve Peck, red winemaker

* * *
Four Roses Small Batch Bourbon

45% alcohol/volume. Marrying, or mingling, multiple Bourbon flavors is an art in itself. Four original and limited Bourbons have been expertly selected by our Master Distiller at the peak of maturation to create a perfectly balanced small batch Bourbon that rewards you with a mellow symphony of rich, spicy flavors along with sweet, fruity aromas and hints of sweet oak and caramel. Finishes soft, smooth and pleasantly long. Best enjoyed straight up, on the rocks, or with a splash. 90 proof.

Nose: Spicy, rich, mellow, fruity, hints of sweet oak & caramel.
Palate: Creamy, mellow, ripened red berries, rich, spicy, well-balanced, moderately sweet.
Finish: Soft, smooth & pleasantly long.

* * *
SCOTCH OF THE WEEK

Murray McDavid Caol Ila 19 Year Old Chateau d'Yquem Cask 1991

Caol Ila 19Year Old Chateau d'Yquem cask Murray McDavid Bottling Single Malt Scotch. Distilled" 1991 306 bottles 51.5% ABV. Limited Edition "A medium heavy body with luminous viscosity and silky oils. Delve into this dram of indulgence to inhale the taste of summer with white peaches, nectarines, melon, and grapefruit notes emerging from the Yquem casks. A little time allows for honeysuckle, orange blossom, and caramel to filter through while a punch of peat is hidden beneath lemon butter and a whiff of pine. The palate is awash with juicy tropical fruit flavors of kiwi, mango, and banana that are soon outdone as the peat smoke transpires triumphantly on the taste buds."

The Distillery
Caol Ila is hidden in a quiet cove near Port Askaig. Many consider this locality to be the wildest and most picturesque of the island. Situated on Loch Nam Ban, the site is ideal thanks to the abundant supply of good water. Caol Ila (Gaelic for 'the Sound of Islay') was built in 1846 by Hector Henderson - a Glasgow businessman with a keen interest in distilling. Like Bunnahabhain and Bruichladdich, the development of Caol Ila created along with it, a community of its own. Without these distilleries, it is likely that there would have been little sustained human interference in these areas at all.

The Distillery Today
In 1857 Henderson went out of business and the distillery was purchased by Bulloch Lade & Co. The Distillers Company Limited took over management in 1927. From this date production continued until 1972, when the entire structure of the distillery was demolished. A larger distillery was built in the same original architectural style, and production resumed in 1974.

Regular Price $129.99
Bottle Club Price $119.99

Very Limited-Only Available While Supplies Last

Joe Canal's gives thanks... to our amazing customers!

Happy Thanksgiving from the Joe Canal's family to yours! We're so thankful to have such incredible, loyal customers. As a token of our appreciation, we invite you to stop in this weekend and pick up a FREE 6-bottle wine tote, and enter for a chance to win a 32" Samsung LCD TV!

This 32" LCD HDTV sports a 50,000:1 dynamic contrast ratio that creates breathtaking images while a fast 6ms response time contributes to smoother-motion action scenes. It also features a classic black bezel with a new twist--the bottom bezel and neck are transparent, creating a more modern look.

To get your free wine tote and enter to win the TV, print out the newsletter for your local Joe Canal's (Lawrenceville or Woodbridge locations only), fill out the form and bring it to Joe Canal's this Friday through Sunday, November 26, 27 and 28! Give it to any manager or cashier when you come in to pick up your free wine tote! Winner will be chosen on November 29th. No purchase necessary. You must be 21 or older to enter. Enter as many times as you wish, but only one entry will be accepted per visit. No email entries will be accepted.

Wine 101: Beaujolais Nouveau

Wednesdays on the BottleBlog will feature an education session on wine, beer or spirits. Today Shannon Spare shares her experiences as a beginner in the World of Wine.

Early last week, a fan on our Facebook page posted a message for us asking, "When does Beaujolais Nouveau 2010 go on sale?" The inquiry piqued my interest, so I did some research to find out what the big deal about this wine was.

Beaujolais Nouveau is made from a grape called Gamay. Gamay is a very virile grape, easy to grow, generally yielding abundant harvests. Each year in early October, the grapes are harvested by hand and made into the wine, which is traditionally released the week before Thanksgiving with great fanfare. "Beaujolais Day" is celebrated worldwide, with events and parties marking the occasion.

The young wine itself is generally very easy to drink and tremendously fruit-forward. It's a red that's meant to be served lightly chilled to about 55 degrees. Because of the timing of the release, it's one of the most popular wines on Thanksgiving tables.

Last night I decided to "work from home," if you will, and open up a bottle of Georges Duboeuf's 2010 Beaujolais Nouveau to drink with my dinner. (Incidentally, Joe Canal's has plenty of stock for the holidays, priced at $9.49 Regular, $7.33 BottleClub.) I noticed right away that it's brighter and more vibrant in color than other wines I've been drinking lately; It's really more of a purple than a red, even. The aroma is very fruity and sweet, it reminded me somewhat of a summertime sangria, a personal favorite. The taste was very light and fruity, and a little more acidic and tannic than I expected. I can see how it would pair well with turkey and all the trimmings, especially a nice chunky cranberry sauce.

What do you think of the 2010 Beaujolais Nouveau? How does it compare with past vintages? I'd love to hear your comments, feel free to leave me one below.

Thanks for reading Wine 101, and have a happy, fantastic Thanksgiving!

Joe Canal's Presents Wine Tasting on Demand

Every Tuesday on the BottleBlog, we'll focus on interesting or exciting industry news from here in New Jersey, to the valleys of California, to the vineyards of New Zealand. Today we report on an exciting new technology that's about to be launched at our Woodbridge location!

We are thrilled to announce that Joe Canal's in Woodbridge is the new home of two automatic wine tasting machines! This exciting technology allows you to attend a wine tasting any time our store is open! We'll have 16 wines for you to try at all times, and we'll make sure you've got a variety to choose from - be it red or white, from Italy to Portugal, from the most economical choices to fine wines for your refined palate.

What better way to know you're bringing the perfect wine to that dinner party or BYOB restaurant? Now that you can try before you buy, you can be confident in the wines you pick.

Here's how it works...

Purchase a refillable "Smart Card" in any denomination you wish

Pick up a glass at the wine tasting counter

Slide your card into the slot and select the wine you'd like to taste

Hold your glass under the spout as your wine is poured

Enjoy your wine!


You'll be able to sample fantastic wines for as low as 75 cents per one-ounce pour! And, as always, our knowledgeable staff will be here to help you every step of the way. We invite you to stop in and experience the next generation of wine tasting... on demand!

Wine, Cheese and Thanksgiving

Fridays on the BottleBlog will feature a food-related article, wine pairing, or travelogue. Today, Manager David Zinman recommends some cheese to pair with your Thanksgiving wine.

Beaujolais Nouveau, which always comes out the week before Thanksgiving, has arrived and with it the opportunity to partake of one of life’s simple pleasures - pairing a wine with cheese. Beaujolais is made from the Gamay grape and Nouveau is the youngest, freshest wine produced. Meant for immediate consumption, the gentle fruitiness of Beaujolais Nouveau is extremely cheese friendly. Assembling a cheese plate that is sure to complement this wine and please both you and your guests is lots of fun. Accordingly, the following choices are presented:

Brie: The soft creamy cheese has an amazing affinity for berries (think how many times you have seen strawberries, cranberries or raspberries served alongside a wheel of brie) and the vibrant berry character of the wine plays well here.

Brillat-Savarin: This classic triple crème cheese with its luscious, buttery interior illustrates the principle of choosing a mild cheese that pairs well with a light-bodied red wine and serves as a backdrop to the fruit in the wine.

Garrotxa: An exceptional Spanish goat’s milk cheese from Catalonia with less tang than most goat cheeses, its mild flavor and subtle nuttiness serve as a lovely foil to the kiss of red raspberry in the wine.

Serra da Estrela: A sheep’s milk cheese from Portugal, it has a lovely herbaceous edge that arises from the introduction of thistle during production. When young, the cheese is soft and gooey, firming up as it ages. It is a wonderful partner to Beaujolais at any stage of its development.

Zamorano: Another sheep’s milk cheese, this time from the heart of Spain, with a long history of being a shepherd’s cheese. Its understated gaminess and nuttiness is reminiscent of Manchego (the classic Spanish cheese). The melt in your mouth texture synergizes beautifully with the wine.

Durrus: A raw cow’s milk cheese from Ireland, it is evocative of English farmhouse cheddars. The washed rind lends a hint of fruitiness to the cheese which harmonizes wonderfully with the wine.

Cheshire: A semi-hard English cheese with its roots in the 12th century, this cow’s milk cheese has a crumbly texture and a pleasing maritime salinity. The richness and mellow character make it a fine partner to Beaujolais.

The daring choice – Valdéon: a Spanish blue with recessed flavor and fine finish without being overwhelming makes this an interesting companion to Beaujolais Nouveau.

Putting these cheeses on your cheese plate and Beaujolais in your glass assures you of an ethereal introduction to your Thanksgiving meal.

Joe Canal's Attends a Special Mondavi Luncheon

Thursdays the BottleBlog will feature an update on various exciting things going on at Joe Canal's: Reports of our travels, special event coverage, and more! Today we report on a very special luncheon attended by Mark Ricca and David Zinman.

On Wednesday November 3rd, 2010, Joe Canal's Woodbridge managers David Zinman and Mark Ricca had the pleasure of attending a luncheon and wine tasting with Michael Mondavi, son of the late Robert Mondavi. Michael has remained very active in producing, importing and advocating in the world of wine, and we were treated to his stories, visions for the future and opinions on many subjects related to wine.

The event took place at Fiorino Restaurante in Summit, NJ. David and I arrived a little early and took seats in the dining room. Seating was unassigned so we chose a table off to one side in clear view of what appeared to be the Host table. There was a table set with a selection of wines that Michael either makes, imports or represents. The rest of the guests began to arrive and take seats. The group totaled about 60 persons. Then the guest of honor walked in looking very fit and very dapper.

Prior to the sale of his family's wine business, Michael was the business arm of Robert Mondavi Family Wine, and his brother, Tim, was the winemaker. Michael greeted the group, thanking and welcoming us. As he spoke, wine was poured for us. I tasted his IM Chardonnay, named for his wife Isabel Mondavi. The wine was very much to my taste as it only showed the slightest kiss of oak, and the crisp, lively acidity and fruit were brilliant.

We were served four courses. First, a lovely Caprese Salad with fresh mozzarella, oven roasted tomatoes and peppers that was dressed with basil pesto. Second, was a traditional Pappardelle Bolognese. Broad noodles tossed with a rich and delicious meat and tomato sauce.

I chose my entrée, a pan roasted Monkfish loin, served with a red wine reduction and Canelline beans. This was followed by a delicious version of Tiramisu, and coffee.

As the food started to come out, Michael looked around the room, apparently for a place to sit and much to our delight, sat down at our table instantly making us the "cool kids." He spoke throughout the meal about various subjects, but my favorite was his response to my question. I asked him which of the "old school" California wine making families he still kept in touch with. This prompted him to look back to the days of his youth as he spoke fondly of Jack Cakebread, who he called a second father to him, and of Jack Davies of Schramsberg. He told us stories of him working with his father and the frustration of being forced to sell off the family business recently. All throughout, he was candid, forthright, and inspiring.

At one point during the meal though, he stopped to pay homage to another guest, Hubert Opici, the founder of Opici Wines. 94 years old, charming and lively, Michael spoke of the friendship between the Opici family and his own.

The afternoon was capped off by a tasting of Michael's flagship wine, "M". A Napa Valley Cabernet Sauvignon, crafted to be a wine of similar stature as the great wines he had helped create in the past such as Opus One, and Robert Mondavi Private Reserve Cabernet, this was all that. Deep ruby in color, rich in complexity, and full of power and finesse, this is truly a powerhouse that shows what Michael has learned about winemaking.

Overall it was an excellent time. Great food, wine, and conversation with one of the great figures in the wine world, who showed that he is not content to rest on past glories, but will continue to forge new paths.

Wine 101: Basic Food Pairing

Wednesdays on the BottleBlog will feature an education session on wine, beer or spirits. Today Shannon Spare shares her experiences as a beginner in the World of Wine.

After having been incredibly busy the last couple months, I was very excited to have this past Sunday free to make up a big batch of my mother's spaghetti sauce recipe. My husband had his head buried in his schoolbooks, so I packed up the baby and headed to Joe Canal's to pick up a bottle or two of vino to go with my pasta.

I enlisted the help of Mark Ricca, who told me that there were so many choices to go with. I told him that I really enjoyed the Castle Rock Pinot Noir, and he explained that it was too soft and fruity. "But that's what I like, I don't like acidic wines." Mark explained that sure, while you don't want to sit and have a glass of a deep Dolcetto as an aperitif, an acidic dish such as a tomato-based meat sauce need the balance of a similar wine. If I drank a wine I "liked" with my sauce, it would clash with the wine and alter the flavor of the sauce making it seem way too acidic. For the first time, "food pairing" made sense to me.

I brought home the Masante Dolcetto that Mark recommended, and while I wrote "not for me, way too harsh" in my little book of beginner tasting notes, Mark was right; When I sat down with a glass of wine and a big bowl of pasta, it was delicious. The wine tasted better after a bite of pasta, and the pasta tasted better after a sip of wine. It was a delicious marriage of flavors.

I know that I'm just skimming the surface here and I'm sure that this topic will need revisiting at a later date, but here are some basic rules for pairing food with wine.

In general, you want to match the "feel" of the wine with the "feel" of the food. For example, if you're serving a delicate dish like poached seafood or a nice light salad you'll want to go with a light wine like a Riesling or a Sauv Blanc. And, the opposite, with a dense steak or an acidic tomato sauce like I mentioned earlier, a full-bodied red is what you want to go with. The wines and food in these situations will complement each other rather than clashing and fighting for top billing. Drinking a Riesling with a steak would completely overpower the wine, and it'd be taste really bland. Likewise, a deep Syrah would clash with a lemon shrimp.

For foods in the middle, however, you have the most options. Many chicken and pork dishes pair equally well with reds and whites, depending on what you prefer. A fruity Pinot Noir would pair wonderfully with a roasted chicken, as would a rich Chardonnay. The same goes with pork - stick with medium-bodied wines.

Also consider how the food is going to be cooked. Steaming or poaching foods lends to lighter flavors, so stick with the light whites. Grilled meats would lean to the heavier side, while sauteeing, baking, or roasting fall somewhere in the middle.

It all comes down to my #1 rule of wine: Drink what you like. It's a confusing, subjective topic and a matter of trial and error. When in doubt, be sure to stop in to Joe Canal's of Lawrenceville or Woodbridge and talk to one of our fantastic wine managers. They're happy to help you out!

Lodi Vintners flashes the future of winemaking with new system

Every Tuesday on the BottleBlog, we'll focus on interesting or exciting industry news from here in New Jersey, to the valleys of California, to the vineyards of New Zealand. Today, we learn about the "future of winemaking."

Lodi Vintners flashes the future of winemaking with new system
by Jordan Guinn, News-Sentinel Staff Writer

As a freight train rumbles by Lodi Vintners on East Woodbridge Road on a crisp November morning, a million-dollar innovation new to Lodi is helping create a better glass of wine.

Known as a flash détente, the system of tanks and pumps is a symphony of technology that Tyson Rippey, director of operations for The Vintners Group, said not only gives red wines better color and aromatic qualities, but can also reduce the risk of grapes rotting and increase the sugar content of the wine because it can remove 6 to 7 percent of the water in the fruit.

Four thousand tons of Cabernet grapes from Napa were getting the high-tech treatment on Monday morning as the juices, skins and stems of the fruit were heated to 180 degrees and then funneled to a vacuum chamber to cool after being crushed. The rapid changes in temperature cause an explosion inside the grapes, unleashing the flavor and color attributes winemakers desire. The heated grapes also release condensation, or flash water, which rids the mixture of undesirable odors and flavors.

The pungent discharged water is kept for clients, so they can see what see the benefits of the process.

“When they smell the flash water, they either get it or they don’t,” Rippey said.

The water can be added in small doses during fermentation or discarded altogether — it’s the winemaker’s choice, Rippey said.

Flash détente was developed in the 1990s in France and is slowly gaining popularity in the United States. Hahn Estates in Monterey County is the only other winery in California that has the system.

The system, made by Italian supplier Della Toffola Group, not only helps vintners make higher-quality wines, it also streamlines the process, Rippey said. Since the grapes are heated, winemakers can begin fermentation the minute the mixture leaves the vacuum chamber. It also gives them more control because winemakers have the option of fermenting the mixture with the skins on the grapes, or separating it and just fermenting the juice.

The risk of grapes rotting is reduced through the technology, Rippey said. The grapes are warmed and processed as they arrive, so they and aren’t sitting on each other when damp. Heating the grapes dries them and prevents any molds from attacking the fruit once it reaches Lodi Vintners. On average, the system can process 30 tons of grapes in an hour.

The parts for the flash détente at Lodi Vintners, which has been running since the beginning of October, came from all over the world. The condenser came from Argentina, while the pump and motor came from Italy, he said.

The company is looking forward to having the system up and running for a full crush next year, Rippey said.

This article was originally published Tuesday, November 9, 2010 in the Lodi News-Sentinel.

Thanksgiving Pumpkin Cocktails

Mondays on the BottleBlog will feature a cocktail recipe that is sure to be just the thing to get you through the rest of the work week. Though we don't expect you'll bring in all the fixins into your place of employment, we hope you'll try our recipes responsibly at home! Today, we're gearing up for Turkey Day.

Can you believe that we're halfway though November and Thanksgiving is next week already? Time to gather together and spend some quality time with family. While you may think that pumpkins belong on the table only as decoration or pie, this versatile ingredient makes for some interesting libations. Here are a few unique pumpkin drink recipes that are sure to spice up your holiday table.

Pumpkin Milkshake

-2 oz. dark rum
-1 can pumpkin puree
-1 pint Vanilla ice cream (lowfat, if you prefer)
-4 cups skim milk
-1 tsp ground cinnamon
-1/2 tsp ground nutmeg
-Whipped cream (optional)

Blend the rum, puree, ice cream, milk, cinnamon and nutmeg until smooth. Top with whipped cream if you like, and garnish with an orange or lemon slice. Makes a pourable pitcher to share between 6 - 8 people.

* * *Smashing Pumpkin Martini

-3/4 part Beefeater Gin
-1 1/4 parts Hiram Walker Pumpkin Spice
-3/4 part Fresh Sour (1 part each lemon and lime juice, 2 parts simple syrup)

Combine ingredients in a shaker with ice. Shake vigorously. Strain into cinnamon-sugar rimmed martini glass. Garnish with a cinnamon stick.

* * *Chocolate Pumpkin Pie Martini

-2 oz. Vanilla vodka
-2 oz. Creme de cacao
-1/4 cup heavy cream
-Pinch of pumpkin pie spice (available seasonally in supermarkets)

Combine all ingredients into a shaker filled with ice and shake vigorously. Serve in a martini glass garnished a dollop of whipped cream and chocolate shavings.

* * *Pumpkin Pie

-1 oz. Malibu Rum
-3/4 oz. canned pumpkin pie filling
-1/2 oz. Kahlua
-2 oz. cold milk

Mix ingredients in blender with ice and blend thoroughly. Pour into graham cracker-rimmed highball glass and garnish with a sprinkle of cinnamon or nutmeg.

* * *Toasted Pumpkin Coffee

-1 oz. Hiram Walker Pumpkin Spice
-1/2 oz. Kahlua Hazelnut
-Coffee

Combine ingredients and serve hot.

Fork and Gobble it: Fresh Pasta Primer

Fridays on the BottleBlog will feature a food-related article, wine pairing, or travelogue. Today, Wine Manager Mark Ricca shows us how pasta is done.

Lasagne has always been an important dish in my repertoire and I've always enjoyed making it as much as those I serve it to enjoy eating it. (Is there really anyone who doesn't love good lasagne?) I learned the recipe from my mom and it is the standard Americanized version of wide noodles, ricotta cheese filling, and tomato sauce, topped with grated mozzarella, and baked until golden brown and gooey. I later learned that this is a far cry from the way the dish is prepared in Italian regions such as Napoli, but that is another chapter. What really got to me was dealing with lasagne noodles. Those long, wide, strips of dried pasta that were so unwieldy, had to be boiled, cooled, and then you could start your assembly. Usually they were broken in the box, stuck together in the pot, and just a general pain in the rump to work with. No boil versions were marginally better, no pre-cooking but trying to fit them to the baking dish was a challenge and I just knew there was a better way. That is when I decided to do it myself. I had some basic experience with fresh pasta, but had never really done it from scratch at home. It was the beginning of a whole new set of ideas to work with, not to mention silly easy lasagne preparation.

Fresh pasta dough is really basic in terms of ingredients and equipment required, but there are some things one might want to consider to make the task a little easier. Let's talk about requirements first. You will need a suitable work surface. A countertop or large table of comfortable height that is durable and offers sufficient space is first. I own a marble slab about 18” x 24” which I place on my kitchen table. So long as it's durable and non porous, you're okay. Next, a good rolling pin is also a must, although I have seen improvisations with anything from bottles to whatever is handy. I took the plunge early on and purchased an Atlas pasta machine, but a rolling pin should work fine.

Now to ingredients, All Purpose unbleached flour, eggs, water, olive oil, and salt. How's that? Pretty basic huh? Let's get to this.

Basic Pasta Dough
Yields 1 16”x9” Lasagne 4 Layers

-3 cups AP unbleached flour, sifted
-1 tsp Kosher salt
-3 large eggs + 1 yolk
-2 Tbsp water
-1 Tbsp Extra Virgin or good quality olive oil

Sift the flour and salt onto the work surface. Using a fork, make a large well in the center of the flour. Put the eggs and yolk in the well. I recommend cracking each egg into a small bowl before putting them into the flour in case you get a bad one or you need to remove shell fragments. Add the water and olive oil. As a side note, if you wanted to do a flavored pasta, such as herb, pepper, spinach, etc., this is where you would add that ingredient. In these images I am doing a black pepper pasta for a tagliatelle cut.

Using your fork, break the yolks and mix the ingredients in the well, bringing a little flour into the well as you do so. Gradually work more and more of the flour into the well.

When the liquid in the well is more dough than liquid, and most of the flour has been incorporated, start working the dough with your hands, kneading it into a ball and picking up the rest of the flour. Another tool I find helpful here is what is called a bench scraper. This is a baker/pastry tool that is basically a metal square with a handle on one side. You can scrape flour and dough that has scattered back into the middle of the table very easily. A metal spatula will work on this also, but if this is going to be a regular thing for you, the bench scraper is well worth the money. (Pssst, they're cheap)

Hey... this is a food and wine blog, right? Right! I like to have a glass on the side while I'm doing this. Usually something light and refreshing like a Vinho Verde, (I like the Arca Nova that we carry at Joe Canal's Woodbridge and Lawrenceville,) or even a simple Chianti. (Cecchi Monteguelfo is ideal.) This is comfort food. Might as well get comfortable!

Continue to knead the dough for at least 10 minutes, and put some muscle into it! You are developing the glutens that give the dough its elasticity. You will see that the dough gets smoother and less sticky and wet. Once it has reached this stage it will need to rest. Wrap the dough in plastic wrap and refrigerate it for about an hour.

That is all there is to making the dough. What you do with it from here is only limited by imagination. This is the base for lasagne, ravioli, tortelline, etc.. In my lasagne application, I roll the dough through my Atlas pasta machine into silky thin sheets which I am able to cut to fit into the baking pan.

This was the Americanized version of lasagne, using ricotta as a filling, but the marinara is mine as is the pasta dough. Exalted to artisanal is what it is now. That machine will also cut tagliatelle or a finer cut, more like spaghetti a la chittara. (Spaghetti that is made by pressing fresh pasta sheets over a contraption of wires strung over a box that resembles a guitar, to make square spaghetti.)

Here, the above black pepper pasta dough was cut into tagliatelle and tossed with grilled baby artichokes in an oil and garlic sauce:


So you see, that basic dough recipe and the technique to produce it can yield many results from simple to superb.

And the wines? ...With the lasagne, a good quality Chianti like the Monteguelfo from Cecchi or a Piedmont red that I have really been exploring lately... Dolcetto! I mentioned in my last piece the Aldo Conterno Dolcetto Langhe Masante, which I love, and I also recently had the Dolcetto d'Alba from Bruno Giacosa, another of Piedmont's master producers.

With the above dish, it is a little more difficult as artichokes present a challenge. They are best suited to an assertive white such as the nervy and minerally Sauvignon Blancs from South Africa. Mulderbosch and Southern Right make fine examples of those.

I'd love to hear how your homemade pasta comes out! Feel free to post below and let me hear about it, or if there is anything else I can share.

Enjoy!!!

Cousiño Macul's Eduardo Hidalgo visits Joe Canal's

Thursdays the BottleBlog will feature an update on various exciting things going on at Joe Canal's: Reports of our travels, special event coverage, and more! Today we report on Cousiño Macul's Eduardo Hidalgo's visit to our Lawrenceville location last month.

On Saturday afternoon, October 23rd from 1:00 - 3:00 pm, Eduardo Hidalgo, Brand Manager for Cousiño Macul visited us at our Lawrenceville store. He poured some of his fantastic wines, and chatted with many of our customers.

Founded in 1856, Cousiño Macul is the only winery in Chile amongst those established in the 19th century that continues in the hands of the original founding family. The company remains 100% under family control, producing limited quantities of fine wines.

All the Cousiño Macul reserve wines are estate grown, estate vinted and estate bottled. The complete supervision from the vineyard to the glass is a characteristic that Cousiño Macul shares with the world's most renowned wineries.

The mission of Cousiño Macul is to produce world-class wines that are unmistakable Chilean, carrying the distinctive character of the Maipo valley.

We thank Eduardo Hidalgo and hope that all of our friends that came to visit us that day enjoyed talking with him! We have special events and appearances all the time at both our Woodbridge and Lawrenceville locations. To keep up to date on what's going on at your local JC's, make sure to keep our events page @ jcanals.com on your list of favorite pages!

Wine 101: Understanding the Wine Ritual

Wednesdays on the BottleBlog will feature an education session on wine, beer or spirits. Today Shannon Spare shares her experiences as a beginner in the World of Wine.

As I mentioned in my last blog, the "ritual" of ordering a bottle of wine at a restaurant has always confused and bewildered me. Last week I did some research as to the exact reason why a wine could be spoiled, but this week I checked out exactly what's behind this intriguing wine-lover's ritual.

As an aside, your best bet would be to choose a BYOB restaurant and stop by Joe Canal's on your way and have one of our great Wine Managers help you pick the perfect bottle. In the event that you find yourself at a place that doesn't allow you to BYO, you can use this little mini-guidebook as to what to do when presented with your chosen wine, if you're a lover-but-novice, like me.

So, you go through the wine list, and choose a wine you think you and your guests will enjoy. (Knowing your red and white grapes might help you out here.) The waiter brings it to your table, and presents it to you in an oh-so-official way, and stands there holding the bottle. What happens now?

First, you check the label of the wine to make sure that it's right one you ordered - not only the brand and type, but also the vintage, if you chose the wine based on a review or recommendation of a particular vintage. Then, you can touch the bottle to make sure it seems like it's the right temperature - not too cold for a red, and not too warm for a white.

The waiter or waitress will pop the cork and give it to you. This is where you check it out to make sure it doesn't smell funky. Also, you should inspect it visually and touch it to make sure it isn't dry and crumbly or really wet or shriveled. An overly dry or moist cork indicates that air might have gotten into the wine. Either way - if the cork looks fine, or if it seems a little "off" to you, hold off on refusing the wine until after you taste it. The wine might still be fine, but a cork that seems odd could very well lead to a spoiled wine.

Then, a small amount of the wine will be poured into your glass. Swirl it and sniff it to make sure it doesn't smell moldy or weird. Taste it and see if it tastes how you would expect it to taste. If something doesn't seem right about it, it might be a good idea to get the opinion of someone else at your table just to be sure. If there's something wrong with it, this is the time to tell your server. (Do this politely... No matter how tempting and possibly hilarious it might be to spray it all over the table and declare it swill like I've dreamed of doing so many times, it might not go over so comically as you envision it in your head.) Explain what's wrong as best you can. Your server will either bring you another bottle of the same wine, or return with the wine list so you can choose another. Most of the time, the wine is great, and you can nod your head or tell your waiter that it's good.

Your server will pour the wine, and it's time to toast, and enjoy it with your meal!

Have you ever had an awkward restaurant ritual experience? Did you have to return a bottle? I'd love to hear about it, just leave me a comment below!

New company aims to reuse wine bottles

Every Tuesday on the BottleBlog, we'll focus on interesting or exciting industry news from here in New Jersey, to the valleys of California, to the vineyards of New Zealand. Today, we learn about a company that's aiming to "green" the wine industry.

New company aims to reuse wine bottles
by Paul Franson/Napa Valley Register

All of us over a certain age can remember returning heavy Coke bottles to be cleaned and refilled. In many parts of the world, that’s still the norm for soda, beer and even wine bottles.

Here, the process was generally abandoned because consumers considered it inconvenient, and new glass and shipping were cheap.

The earth has changed, however, and we now recognize that reuse is a lot more environmentally friendly than even recycling bottles and cans into new containers.

CEO Bruce Stephens of new Wine Bottle Renew, which is cleaning bottles for reuse, says the process of washing a wine bottle for reuse generates less than 5 percent of the carbon emissions created in the virgin production

He says an estimated 60 percent of a wine’s carbon footprint is in the production of the wine bottle. Using a Renew bottle reduces that production carbon footprint by up to 95 percent.

Renew hopes to exploit the new interest in saving the environment and make money at it. Wine Bottle Renew has started collecting and cleaning wine bottles for reuse by wineries.

Stephens said it has overcome two major obstacles that doomed earlier attempts a few years ago to reuse bottles: hard-to-remove labels and the slight variations among similar bottles that disrupted delicate bottling lines.

He said they have solved those problems with new label-removing technology and precision automated scanning equipment.

The business has offices and a logistics center in American Canyon and is collecting bottles for cleaning at its 92,000-sq.-ft. facility in Stockton. The company’s product is called a Renew bottle.

Wine Bottle Renew will processes pre- and post-consumer wine bottles through a sophisticated process of sorting, inspection, label removal, washing, sanitation and final quality inspection.

They are expecting delivery of their washer by Nov. 13. The state-of-the-art bottle washing system is approved by the California Department of Health Services. It utilizes high temperatures and specialized environmentally safe solutions to clean and decontaminate the bottle.

The company has been collecting excess bottles from wineries as well as tasting rooms and events. Stephens expects eventually to work with restaurants and waste collection services as well. He has 3,000 collection bins out and eventually expects to process 2.5 million cases per year.

Napa County Supervisor Bill Dodd is president of the company. He worked in Diversified Water Systems, DBA Culligan Water, before acquiring it and ultimately selling it to U.S. Filter Corp.

The company’s investors include wineries such as Hall, Kendall Jackson and Sutter Home, material recycling facilities like Napa Recycling and trucking companies like Biagi Trucking and VinLux Transport. Upper (Napa) Valley Disposal & Recycling is a collection partner.

Wine Bottle Renew will launch its mobile label removal service and decanting/disgorging services next week at the Green Wine Summit.

The bottle inventory is increasing drastically as more and more wineries and their tasting rooms are coming online.

The company is actively looking for high-quality pre-consumer wine bottles. To facilitate collection at wineries, it supplies plastic collection bins to store wine bottles for pickup by the local MRF. The collapsible bins measure 4 by 4 by 3 feet and hold approximately 500 bottles.

This article was originally published on November 5, 2010 in the Napa Valley Register

Penn State Alumni Club Tackles Fund-Raiser at the Liquid Learning Center

Thursdays the BottleBlog will feature an update on various exciting things going on at Joe Canal's: Reports of our travels, special event coverage, and more! Today Steve Wernick reports on Penn State's event that was held in the Liquid Learning Center last month.


On Tuesday, October 21, the Central New Jersey chapter of the Penn State Alumni Association held its first wine-tasting event at the Woodbridge store’s Liquid Learning Center. The wine-tasting evening was both for networking and to raise funds for the chapter’s scholarship fund. From both perspectives, the evening was a success.

Nearly two dozen local alumni turned out for the opportunity to taste 15 different wines and enjoy finger food from LouCas restaurant in Edison. The wines were partially football/sports/PSU themed, and included Big House Red and Root 1 Carmenere. In all, 14 of the 15 wines had retail prices under $20, which ensured that the fun evening would also be affordable.

Joe Canal’s Liquid Learning Center is a perfect location for wine-, beer-, or spirits-tasting events. Conveniently located on Route 1 South, near the Woodbridge Center Mall, the store is just off exit 130 of the Parkway. In addition to being a great spot for your group, Joe Canal’s also hosts special events. Recent in-store events have included bottle signings by Danny DeVito, Dan Aykroyd and Nancy Sinatra, as well as an Irish vs. Scotch whisky tasting session, along with a Collector’s Taste of Italy.

For further information about events at Joe Canal’s Liquid Learning Center, please contact Debbie Nelson at 732-726-0007, or via email at dnelson@joecanals.net.

The Cork vs. Screw Cap Controversy

Wednesdays on the BottleBlog will feature an education session on wine, beer or spirits. Today Shannon Spare shares her experiences as a beginner in the World of Wine.

It's always been kind of a weird fantasy of mine to order a bottle of wine at a fancy restaurant, and upon being presented with a cork to smell and a few drops of the wine to taste, sip the wine and violently spray it out of my mouth, proclaiming, "This is swill!"

I don't know why, but I always thought that would be hilarious.

Truth be told, I had no idea why the waiter or waitress always insisted upon going through with this wine ritual, and I was always a little weirded out and embarrassed that I had no idea what to do, or what to expect, when tasting a bottle of wine I ordered, so I turned it into a joke.

I recently learned from a co-worker that the reason they do that, is because it's said by some wine experts that 3% to 5% of all wine in the world that is sealed with natural cork is "corked," as they say. "Corked" means that a wine has spoiled or is tainted due to the presence of something called TCA. Without getting too scientific on you, TCA is caused when naturally-occurring tree bark fungi meets up with another tree bark compound called chlorphenols, and all kinds of chemical reactions go down. The result is that the wine smells and tastes really bad.

I've never tasted "corked" wine before, rather, if I have I've never noticed it before. Apparently some folks are more sensitive to it than others, and wines are "tainted" at different levels. I've been told that when you come across a wine that is really corked, you'll know it without a doubt.

To combat the corking of wines, some winemakers have decided to do away with corks entirely, and seal their wines with screw tops. I've always thought that screw caps were a sign of "cheap" wine, and have avoided them altogether if I was bringing a bottle to a party or something. I now know that perfectly good, even quite high end, wines are sealed with corks. Technically speaking, there is nothing wrong with a screw cap-sealed wine. It's an air-tight, adequate seal and it completely eliminates the issue of tainted wine.

Some wine experts are conflicted, however. One benefit of corks is that the cork allows a tiny, minute amount of oxygen into the wine, which helps it age. Other than that one small beneft, the screw cap is just as good!

So, when you're shopping for bottles of wine, be it fine wine or a more economical choice, don't turn your back on screw caps just because you've heard they aren't as good! In fact, one of my favorite wines that I've tried since starting here is Excelsior Cabernet Sauvignon. It's sealed with a screw cap, and it's delicious. But y'know, there's just something about cranking a corkscrew down into a cork and pulling it out that adds to the whole wine "experience" as well. Bottom line, try them both, try them all, and drink what you like best!

Do you prefer wines with a cork or a screw cap? Why? What do you think of Excelsior Cabernet? Leave me a comment and let me know!

Beer festivals have lots on tap

Every Tuesday on the BottleBlog, we'll focus on interesting or exciting industry news from here in New Jersey, to the valleys of California, to the vineyards of New Zealand. Today, Star-Ledger reporter Peter Genovese reports on the Rockin' Brewfest, where we met him last month as we worked our table.

Beer festivals have lots on tap
by Peter Genovese/Star-Ledger

I hold a notebook in one hand, a glass in the other, with camera slung over my shoulder, ready to capture a digital beer moment — such as a runway-model-worthy beer lover who obligingly poses for pictures.

It’s not easy covering a beer festival.

Believe me, there were times at the recent Rockin’ Brewfest in Trenton when I wished I could have ditched the notebook and camera and concentrated on the beer.

Alas, there was work to do, like interviewing two brothers waxing poetic about Intercourse (um, the beer, from Pennsylvania) and waiting for Unibroue rep Bernard Johnson to break out the bottle of Unibroue’s 17 Belgian strong ale stashed under the table.

Actually, I didn’t know he had the bottle, but I’m sure glad he offered it, apparently convinced that I really was a newspaper reporter, and I really was there to cover the beer festival.

“What is the Munchmobile guy doing here?” one attendee asked.

The Munchmobile guy likes beer, and he intends to cover the great big beer world out there without any of the stuffiness, pomposity and tech talk you’ll find on other sites.

Back to Rockin’ Brewfest and beer festivals in general. Beer festivals are popping up like fast-rising yeast around the country — there’s a good list at beerfestivals.org. This weekend alone, you have the Vegas World Beer Fest, the Tennessee Beer Festival, Detroit Beer Week, Cleveland Beer Week, Albuquerque Hopfest, the Great Tucson Beer Festival, the KC Beerfest, the Knoxville Brewers Jam, the Flying Saucer Beer Festival in Austin, the Dunedin Stadium Beer Fest in Florida, the Santa Barbara Beer Festival, the Lehigh Valley Brewfest, the first-ever Baltimore Beer Festival, the Delaware Wine and Beer Festival and the L.A. Beer Week Beer Festival.

So much beer, so little time . . .

Attending a beer festival is one thing; working it is another.

Asked how often he is on the road, Bryan Pettit, New Jersey district manager for Long Trail Brewing, smiled.

“Too much,” he said.

Pettit does 20 to 25 beer festivals and events a year. “Absolutely,” he said. “There are more than ever. There’s a lot of money to be made at these things.”

Long Trail bought Otter Creek Brewery this year, joining two of Vermont’s top craft brewers. At Rockin’ Brewfest, Pettit poured several Long Trail brews — Centennial Ale and Harvest Ale. Nearby, Johnson happily handed out samples of Ephemere Apple, a slightly sweet, tart and spicy white ale with the flavor of Granny Smith apples. Some liken it to an apple champagne, but it’s a beer through and through.

One festivalgoer took several sips and pronounced: “It’s not like Woodchuck” hard cider.

Security!

I was ready to move on, then Johnson smiled and said, “’I’m going to give you a treat, dude.”

Out came a bottle of Unibroue 17, so named for the Quebec brewery’s 17th anniversary. It’s slightly fizzy, a bit sweet, intensely malty and marvelous. The brewery’s website says 17 “is not available for now,” but Johnson says you can still find bottles in stores. I was tempted to dash out of the Sun National Bank Center and start looking.

Unibroue “should be coming out with a new series of beer in 2011,” according to Johnson.

“What can you say about them?”

“I can’t say anything.”

Across the way, John Merklin, president and co-founder of East Coast Brewing Co., poured samples of East Coast’s Beach Haus Classic American Pilsner, a “pre-Prohibition-style Old World recipe from Germany.”

“The Jersey Shore is the unofficial pilsner drinking capital of the world,” Merklin said.

Hmm, didn’t know that.

Merklin would have loved to open his brewery in Jersey, but the beer is brewed in Rochester, N.Y. You’ll read more about East Coast, New Jersey Beer Co. and other Jersey-themed-or-based breweries in this space in the coming months.

I pressed on (note the hardship in my tone here), sampling Yards Philadelphia Pale Ale, Troegs Hopback Amber Ale, Magic Hat Hex (a malty amber ale with hints of toffee and caramel) and others. The folks at Joe Canal’s in Lawrenceville and Iselin (good store, on Route 1 south, across from Woodbridge Center) were doing a brisk business in growlers.

And Barry Holsten, brewmeister at River Horse Brewing Co. in Lambertville, sounded like one of those guys happy to talk beer 24/7.

“I love what I do and I love what I brew,’’ he said.

Holsten talked about River Horse’s Hipp-O-Lantern Imperial Pumpkin Ale and then described beer in general in musical terms. “The hops is the harmony, the malts is the rhythm, the yeast is the undertone, the timbre . . . ’’

And at that point, they started turning out the lights in the arena. My stint as beer festival reporter was over. I walked back to the hotel, grabbing a cheesesteak on the way and managed to finish it before falling fast asleep.

Peter Genovese: (973) 392-1765 or pgenovese@starledger.com

This post originally appeared in the Star-Ledger on October 13, 2010.

Let's have some rum, mon.

Mondays on the BottleBlog will feature a cocktail recipe that is sure to be just the thing to get you through the rest of the work week. Though we don't expect you'll bring in all the fixins into your place of employment, we hope you'll try our recipes responsibly at home! Today, Shannon Spare has her winter coat out, but her heart is in the tropics.

November 1st - all the candy has been given away, the jack-o-lanterns are either smashed or thrown, rotting, into the trash. Out come the rakes and the heavy coats, and we start thinking about turkeys and holidays.

And for me, personally, it's the time of year when I start perusing travel sites for great deals and sales to the Caribbean, because 7 months is a long time to wait for sunshine, beaches, pool parties, and refreshing drinks made with my favorite spirit - rum.

Rum is a versatile mixer, indeed, and isn't completely absent during the winter months - it can warm your blood mixed in Eggnog, Jamaican coffee, a Hot Buttered Rum or Hot Rum Toddy. But me? I like my rum cold and fruity. So crank up the heat, close your eyes and escape to your favorite tropical getaway. (I'll be in Negril, mon. Irie.) Here are some great rum recipes for you to enjoy.

Dirty Banana

-1 scoop vanilla ice cream
-1 oz. Tia Maria
-1 oz. banana liqueur
-1/4 cup pineapple juice
-1 Tablespoon chocolate syrup
-1/4 cup whipped cream
-1 banana, sliced

In a blender, combine ice cream, coffee liqueur, banana liqueur and pineapple juice. Blend until smooth. Drizzle chocolate syrup decoratively into a fluted glass. Pour blended mixture into glasses and garnish with whipped cream and a slice of banana.

* * *
Yellow Bird

-1 oz. white rum
-1.5 oz. Cointreau
-1.5 oz. Galliano
-1.5 oz. lime juice

Pour all ingredients into a shaker, shake sharply, and strain into a glass. Garnish with a thin slice of orange and a spiral of lime on the rim of the glass.





* * *
Caribbean Breeze

-1 1/2 measures dark rum
-1/2 measure creme de banana
-3 measures pineapple juice
-2 measures cranberry juice
- 1/2 measure lime cordial

Shake all the ingredients well with ice, and strain into a large wine goblet, generously filled with crushed ice. Garnish with a slice of pineapple and a wedge of lime.