Barrel Cave's New Selection From Kysela Pere et Fils

Barrel Cave is please to introduce the newest additions to the product line! Wines pictured from left to right: 2009 Figaro Tinto Calatayud, 2012 Vina Siegel Crucero Chardonnay and Patton Valley De-Classified Pinot Noir. See below for more information.

          

About the Distributor: Kysela Pere et Fils, LTD.

Let's begin with the Biography of Frank Kysela:

"I became acquainted with wine around the age of fifteen. This was in the early 1970’s and I was first interested in German wines. I remember falling in love with the Steinberger Riesling Kabinett Staatsweingüter in the 1971, ’75 and ’76 vintages, but especially the 1975. My father initially introduced me to wine through his tasting groups, most notably Les Amis du Vin. My early education in wine centered around the classic growing regions of France, Germany, Italy and Spain. What I do today is an outgrowth of that early training. From my initial interest in wine education and wine collection (My father is one of the top collectors in the U.S.A. and still maintains a 7,000 bottle cellar in Cleveland, Ohio), I soon became drawn into the trade. In the early 1980’s I was attending graduate school at Cleveland State University majoring in Zoology. At that time a position selling Fetzer wines became available at a local distributor. Being a student with little money, I took the job knowing I could use the extra income and thinking, erroneously, that I could work in the wine business “part time”. The wine business soon became all consuming and  I left graduate school all together. I have now been in the wine business 16 years. I have worked as a wholesale representative, wine steward, national sales director (for Kermit Lynch and Weygandt-Metzler), and wine importer. In 1989, I received the Master Sommelier award from the British Court of Master Sommeliers. In addition, in 1992 I passed 50% of the Master of Wine diploma (the tasting half – I still need to complete the essays). My philosophy on wine is one based on quality. Nothing else matters but the quality of the juice in the bottle. I look for wines that are true to type and classic in their flavors. I prefer wines that are fresh and bright and show good fruit/acid balance. I am not a new oak person, feeling that too much wood obscures true regional character. The wines I select are focused and on target. There is nothing more exciting than tasting a wine that hits the mark." 

- Frank Kysela, Owner and President of Kysela Pere et Fils, LTD.

Location: Winchester, Virginia
Establishment: 1993


The New Selection

Barrel Cave currently has the following selection from Kysela Pere et Fils. 
-To visit the wine shop page for a particular bottle, please click on the name of the wine.-

• 2006 Busi Chianti Rufina Riserva
• 2009 Figaro Tinto Calatayud
• 2011 Cortenova Sangiovese
• 2011 El Cortijillo La Mancha Tempranillo
• 2011 Finca del Castillo La Mancha Tempranillo
• 2011 Patton Valley De-Classified Pinot Noir
• 2011 Velette Orvieto Classico Amabile
• 2012 Vina Siegel Crucero Chardonnay 
• 2012 Vina Siegel San Elias Chardonnay
• N.V. Romariz Tawny Port

  

 We love this selection because each wine has been tasted and approved by real Barrel Cave customers. We also love the price range for these bottles ( $8.99- $32.99)! As always, if you're buying great wine at a great value, it has to be Barrel Cave.

Beat the winter blues

It's a well know fact that during the winter months many people suffer from the "winter blues." This is caused by a drop in a brain chemical known as serotonin which is thought to be caused by less sunlight during the winter months. Fortunately, we think we have the solution and it involves battling the blues with a little red. Red wine, that is. Here are two of our favorite wine picks for this winter and some food pairing suggestions that contain ingredients known to boost serotonin. 

Arabella Merlot paired with spaghetti and steamed mussels 

     

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How this recipe helps boost serotonin: Mussels — and most types of shellfish — are loaded with B vitamins, important for a good mood. Try this recipe, which features whole-wheat pasta and EVOO. Certain food combinations have a lot to do with mood: A meal that includes carbs, protein, and fat (like this one) can stop a case of the Debbie Downers in its tracks.

INGREDIENTS

2 tablespoons extra-virgin olive oil, divided

2 large shallots, finely chopped

4 large cloves garlic, very finely chopped

1/4 teaspoon crushed red pepper

1/2 cup dry white wine

1/2 cup water

2 pounds mussels, rinsed, scrubbed and debearded (see Tip)

12 ounces whole-wheat spaghettini

1 large ripe tomato, seeded and finely chopped

1/4 cup chopped fresh parsley, plus more for garnish

1/4 teaspoon salt

Freshly ground pepper, to taste

PREPARATION

Put a large pan of water on to boil for cooking pasta.

Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook, stirring, until the garlic is fragrant, about 1 minute.

Add wine, water and mussels. Cover and cook for about 5 minutes. Check often and use tongs or a slotted spoon to transfer the mussels to a bowl as they open. (Discard any mussels that do not open.) Reserve the mussel-cooking liquid.

Meanwhile, cook pasta in the boiling water until al dente, about 5 minutes. Drain and return to the pot. Add the mussel-cooking liquid; pouring it slowly to leave any sand or grit behind. Stir in tomato, parsley and the remaining 1 tablespoon oil. Season with salt and pepper.

Divide the pasta among individual soup plates and top with the reserved mussels. Garnish with parsley and serve immediately.

Arabella Cabernet Sauvignon and seared lamb chops with anchovies

 

How this recipe helps boost serotonin: Go classier — and happier — than chicken wings and use grass-fed meat in this dinner recipe. Lamb is packed with conjugated linoleic acid (CLA), a compound that reduces stress hormones, and anchovies provide depression-fighting omega-3s.

INGREDIENTS

6 baby lamb chops (1 1/4 pounds)

Salt and pepper

3 tablespoons extra-virgin olive oil

3 anchovy fillets

3 tablespoons drained capers

15 sage leaves

1/8 teaspoon red pepper flakes

2 garlic cloves, finely chopped

Lemon wedges, for serving.

PREPARATION

Rinse the lamb chops and pat them dry. Season them with salt and pepper, and let rest for 15 minutes.

Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.

Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.

Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.

Yield: 2 servings.

Recipes courtesy of: Eating Well and The New York Times