One of the easiest ways of entertaining during the holidays is creating an array of cheese pairings! Impress your guests with a selection of cheeses with jams, wines, and more. They’re quick to put together if you’re in a pinch and one of our resident cheese experts, Chelsea, has put together some awesome pairings for your to try. Continue reading
It’s the season of all things pumpkin. Pumpkin spice may be all the rage but pumpkin beers is where it’s at! Pumpkin beer is only around for a few months each year, so Kiley, our resident craft beer expert, has shared his picks for this season.
It’s that time of year again… Oktoberfest! Our resident craft beer expert, Kiley, has picked a few of his favorite beers to drink this fall: Warsteiner, Spaten and Hofbräu. Keep reading to learn more about these festive brews.
Warsteiner Oktoberfest Special Edition • Sauerland, Germany
Produced in limited quantities every year during Oktoberfest, this special edition beer is mild and smooth with a unique hoppy aftertaste. Warsteiner uses quality hops, extra-soft water obtained from the Kaiserquelle (Kaiser’s Spring) and the best brewing barley to create this well-balanced beer. More Information Here. Continue reading
The leaves are turning and Oktoberfest is here! Kiley, our Craft Beer Expert, picked his three favorite beers to drink this Fall.
Hofbräu Oktoberfest, Hofbräuhaus, Munich, Germany
This beer is brewed especially for the Munich, Germany Oktoberfest event each Fall. It’s a rich, full-bodied beer, brewed from pure water, the best quality malt and exquisite hops. It tastes clean with a crisp edge. Hofbräu imports the same beer, from the same batches that are made for its tent at the Oktoberfest. Continue reading
In early May, many of us partake in Cinco de Mayo celebrations, whether they’re at a friend’s home, a local restaurant, or bar. No celebration is complete with tequila, so here are a few fun facts and some new recipes inspired by my travels around California and Mexico.
A brief history of tequila
Tequila was first produced in the 16th century near the city of Tequila, which was not officially established until 1666. The Aztecs made a fermented beverage from the agave plant, prior to the arrival of the Spanish in 1521. In the 17th century, King Carlos IV of Spain granted the Cuervo family the first license to make and sell tequila. Tequila was first exported to the United States in the late 1800s. Continue reading
The Passover celebration is an opportunity to enjoy fine wine. There is an obligation to drink four cups of wine during the Passover Seder – another reason “why this night is different from all other nights!”
A few of our favorites this year include:
Picking the right wine for your Passover Seder meal
Some people like to drink the traditional, ceremonial sweet kosher wine made from Concord grapes during the Seder. If that’s your preference, honor it. But if you are open to venturing beyond the traditional, Mollie Stone’s has a great selection of both Traditional and Modern Passover wines to pick from. Continue reading
This year, many of us have made resolutions to eat cleaner and reduce our sugar intake. This resolve is tested at Happy Hour so we came up with two lightened-up cocktails that offer the same satisfaction as traditional favorites, but without the excessive calories. Using fresh squeezed citrus juice adds a burst of flavor and sweetness without the use of refined sugar.
There is nothing more festive than a flute of sparkling wine like Prosecco to get the feel-good festive tidings started! Here are a few more reasons we love Prosecco, and a few of our favorites this year:
It tastes great. Prosecco is pale straw in color with beautiful bubbles. It has the scent of flowers, delicate hints of honey, green apples and crabapples with some vegetal overtones. It’s great as a stand-alone aperitif and typically has a bit less acidic finish than Champagne. Most great ristorantes in Italy serve it to stimulate the palate.
It pairs well. Sparkling wines pair beautifully with a wide range of foods as they have both the palate cleansing acidity and restrained but intriguing flavors which complement most foods without fighting to be the dominant one.
It’s lower in alcohol. Most popular white and certainly red wines have significantly higher alcohol levels than Prosecco. Extra alcohol can tire the palate during the second half of the bottle or dull your senses during a party.
Its upscale reputation. Prosecco is now a more well-respected wine. It’s made from the Glera grape but all bottles used to be labeled “Prosecco.” Now only higher quality ones can display that name. If you show-up with one of the highest quality ones, labeled “DOCG” and “Superiore,” even strict Champagne drinkers should sit-up and take notice.
It’s a great value. Although sparklers are often mistakenly referred to as “Champagne,” that famous “brand” has driven up its prices so Prosecco is often a better value.
Ready to try one? Here are a few recommendations from our sommelier.
1. Montechiara Prosecco DOC
This Prosecco offers delicate flavors of pear and hints of nutmeg, all in a well balanced sparkling wine. Montechiara is Extra Dry, which gives it a more firm palate presence, good acidity and a bright freshness that make it seem more like a Brut while lengthening the finish.
2. Stellina Di Notte Prosecco
This fun Prosecco is an affordable sparkling wine with delicate aromas of citrus, pear, melon, lemon and almonds. Elegant bubbles enliven the flavors, making them dance on the palate. The body is light, with a lovely balance between crisp acidity and a touch of sweetness.
3. La Marca Prosecco
This sparkling wine is a pale, golden straw in color. Its bubbles are full textured and persistent. On the nose, this Prosecco brings fresh citrus with hints of honey and white flowers. The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing and crisp.
The hint of minerals in the finish is a classic quality of the Prosecco grape, which has been grown in the Tre Venezie region of Northern Italy since Roman times. Venetians consider Prosecco the perfect aperitivo or ombra (“pick-me-up”) and often pair it with calamari, seafood salads and light pasta dishes.
Get all of your food staples at Mollie Stone’s Markets or order delivery to your door through Instacart.
Be sure to share your favorite New Year’s recipes with us in the comments below! Don’t forget to share your photos with us by posting onto our Facebook page or using the hashtag #CelebratingWithMollies on Instagram or Twitter.
Happy New Year!
The beer cocktail trend sprang up in late 2013, with many restaurants adding them to their bar menus. Beer has become so much more sophisticated in recent years, with a large variety of flavors, types of hops, and styles, that it was bound to make its way into cocktails. If you like the flavor of stout but can’t finish an entire pint, try mixing with a liquor for an adventure in complex flavors.
We’ve searched through beer cocktail recommendations that our staff have made or drank, and have some interesting recipes to share with our customers.
- 1/2 bottle Trumer Pils, a German style pilsner
- 1/2 bottle Magner Irish Cider
Pour the cider into a pint glass. Pour the stout very slowly over the back of a wide bar spoon, so that the beer sits on top of the cider.
2. KILEY’S KREME SODA
An Original Recipe from our Resident Beer Expert Kiley
- 1 shot Ginger Liquor or Bundaberg Ginger Beer
- 1 shot Smirnoff Vanilla Vodka
- 1 cup Sierra Nevada Stout
- Splash of half and half (optional)
Who would have guessed that what started as Kentucky moonshine would lead to the “Bourbon Boom” of 2014? These days, it’s hard to find a bar that isn’t serving popular top shelf bourbon drinks to both men and women, but that wasn’t always the case. Bourbon used to be known as a “commodity” spirit, because of its bitterness and poor quality due to many distillers diluting and tampering with the recipe. The Bottled-in-Bond Act of 1897 set strict standards, and distilleries around the country have transformed its reputation through innovation and taste. Continue reading