Well summer has passed and fall is into its full glory. Sunny days, cool nights and natures paintbrush have coloured the landscape. Sundays are full of football and the frost has hit the ground; my favourite time of year. Here are some of my favourite fall libations.
I always enjoy a wee glass of scotch by the fire on these cooler nights. I have been sampling a few new ones. My recent discovery is the one for me this fall – Longrow 10 year old. Longrow is a hard to find single malt from the Campbeltown region. Some suggest it has reached cult status. Longrow is double distilled from heavily peated malt. The whisky itself is restrained but full of flavor. It is antique gold in colour and delivers a full nose of toffee, salt and notes of peat. I love it s robust full body with its sweet palate of peaches and a hint of smoke. It has a pleasing long finish highlighted by its smoky, peachy palate. I enjoy it neat paired with a robust Cuban cigar. Try the Cohiba Siglo VI.
After a hearty stick to your ribs meal I like to enjoy a snifter of brandy. My recent favourite is a domestic pear brandy by Essential Spirits. As I look out at our small orchard and see our pear trees this brandy seems only appropriate. It has a delicate pear, cream, anise cookie, and mineral aroma. Its palate is clean with a balanced texture and long honeyed pear finish. A great dry fruity character with allspice and pink peppercorn accents. Very serious stuff and very enjoyable as a digestive.
In the fall we tend to eat a lot of breads and cheeses. We refer to them as nibbles when we have guests. Our cheese and bread selection is usually very artesian in nature and obviously very unique. This is when I like to roll out a full bodied deliciously deep red wine. This fall I will be serving up 2003 Due Torri Amarone Della Valpolicella Classico. This wine is produced from a blend of corvina, rondinella and molinara that has been dessicated on specially ventilated drying racks. The result is a full-bodied red with generous, plummy, dried fruit and chocolate notes. My note: A gorgeous, full-bodied to the max wine. Notes of deep black cherry liqueur. Food matches: aged cheeses, braised venison, bison steaks.
Many a folk will be raising a stein to celebrate Octoberfest. When thinking about this German celebration we must stay true to its origin. I like Spaten Oktoberfest. It can be described as golden to amber in colour. The aroma is fruity, caramel with a slight pungy rye hint. It is light and semi sweet in flavour and very satisfying. I like how it is malty with a very nice finish. Don’t forget to serve it in a traditional German stein. You may want to forgo the lederhosen unless you are throwing a full on Oktoberfest bash! Ein prosit!
It is apple season and what better way to finish the evening off than with a unique beer. Nickle Brook Brewery offers up a special little treat. They have brewed a Green Apple Pilsner that gets high marks. It is not an every day beer for me but at the end of the night it is a pleasure. It is amber in colour and has a very white head when properly poured. The aroma is of green apples – just what we would expect! There is a touch of sourness to the aroma and a thick rich creamy mouth feel. The overwhelming taste is of green apples with a slight sugary note. The finish continues to be sweet with a cider like taste while the aftertaste continues to deliver green apple flavours and a light hop tingle. If you are so inclined try serving it with a cheese sampler. Your guests WILL be impressed!
As always enjoy responsibly and
share amongst good friends.
Clare Jackson
© Copyright, 2010 Main Street Magazine/Rain Enterprises
As seen in the October Issue of Main Street Magazine.
Printed in Canada, ISSN: 1920-4299 by Rain Enterprises
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