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

Champagne Treats

Barrel Cave has added some new fantastic champagne options (see here) to our collection. Champagne is often an elegant drink option but it can be fun, too! Below is a recipe for a delicious sparkling treat that is essential for a holiday gathering or to bring in the new year!

   

What you will need to make Champagne Treats: 

1 package of Sparkling White Grape Jello Brand mix (3 oz.)

1 cup of boiling water

1 cup of chilled Champagne 

Colored sugar 

Combine the Jello and boiling water in a boil. Stir until completely dissolved, about 2 minutes. Let set until it comes to room temperature. Slowly stir in the Champagne. Pour into 9x9 tray and chill in the refrigerator for at least 4 hours. Once firm, dip the tray in hot water for 5 seconds. Use a thin knife to slice into squares. Sprinkle with colored sugar just before serving. 

Featured Wines for December

One of the best parts of having a great family is getting the inside scoop on some of their favorite products. As you know, at BCW, you’re part of the family. Bill & Kathy have tirelessly tried (and tried again…) each of the wines to ensure that no wines are sold on the site that they wouldn't offer to their own family. This week,we are featuring a few of Bill & Kathy’s favorite sparkling wines (and a port). 

I'll begin with some of the gems of the sparkling wine world:

Graham Beck Bliss Demi Sec

 

Light and delicate. Semi-dry with aromas of honey and citrus. On the palate, the sweetness is balanced by citrus acidity. To purchase,  http://bit.ly/SOqxMs 

Tiamo Extra Dry Organic Prosecco 

Golden straw yellow in color. Fresh and rich fruity aromas of apple and pear with a hint of citrus fruit that fade into the floral bouquet. Fresh and fruity with fine bubbles. To purchase, http://bit.ly/UoKvNJ

Caposaldo Moscato IGT

This sweet Italian white wine from the Veneto region has fresh aromas and flavors of apricots, honey and vanilla. Lightly sweet and effervescent with a clean finish, this is a great after-dinner wine to pair with fresh fruit and cheese. To purchase, http://bit.ly/UGMAac

Shall we move on to the port?

Ferreira Dona Antonia Reserve Port

Medium to deep ruby colour; warm, sweet aromas with dried fig, raisin and hints of spice; sweet, rich, medium-bodied, well balanced palate, with cherry/plum and spice flavors and a long lasting finish. To purchase, http://bit.ly/11HtWBI

Wine Pairing Tips

Holiday parties mean lots of food and socializing. If you’re hosting such a party, cooking and slaving away on fantastic dishes to share is a hassle enough; you don’t need or want the task of pairing wines to add more stress. Luckily for you we have some wine pairing tips to share to make your life a little easier. We have assembled a brief (and general) wine guide for main entrees  If you would like a more extensive pairing list, please visit our new Wine Pairing Guide at http://www.barrelcavewines.com/Wine_Pairing_Tool.html

Wine guide for typical dishes-

Chicken – Chardonnay or lighter reds such as Rioja, Barbera, Grenache, Burgundy
Green Salad – Herby whites such as Sauvignon Blanc, Pinot Blanc.
Grilled Fish – Light medium bodied whites such as Pinot Grigio
Pasta (red sauce) – Chianti, Zinfandel, Pinot Blanc
Pasta (white sauce) – Pinot Grigio, Chardonnay, Viognier, Gavi
Raw or steamed shellfish – Crisp, acidic wines such as Champagne, Sauvignon Blanc

Steak – Full-bodied red such as Cabernet, Bordeaux

We're finally up!

It has been an exhilarating couple of months! The team at Barrel Cave has been working diligently to bring you a seamless shopping experience. In the next few weeks, due to the very nature of a "soft launch", we will be tweaking and changing  the content and layout (don't worry, this will not interfere with your ability to access, use, and shop all things Barrel Cave!) to ensure that everything will run smoothly for our "family" to use! We are all very excited to welcome you to our new site and do hope you decide to become part of the Barrel Cave Wines family.

Don't forget to make an account with us! You can do so by clicking here.