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Jason Rose

Cooking Tips for Holiday Meats and Poultry, and Our House-Made Sides

Christmas is here! To insure that every item on your holiday table is cooked to perfection, here are our tips for cooking a range of meat and poultry main courses, as well as instructions on heating items from our Christmas and New Year’s Menu. If you are still planning your holiday meals, drop by and see us at Bi-Rite Market on 18th or Divisadero and we’re happy to help you find everything you need. We’re open until 5pm today.

Instructions for preparing meet are in .pdf form for easy printing so you can have them on hand in the kitchen while you cook. Just click the links below for guides for prime rib, ham, goose, duck, lamb, and turkey.

PrimeRibHow to Cook Prime Rib

How to Cook Ham

How to Cook Goose

How to Cook Duck

How to Cook Lamb

How to Cook Turkey (Broad-Breasted)
How to Cook Turkey (Heritage)

 

Heating Instructions for items on our Christmas and New Year’s Menu

Soup2Soups:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Pour soup into a saucepan and simmer on low heat, stirring to avoid burning, until hot

MashedPot1Mashed Potatoes/Bourbon Sweet Potato Mash:

Microwave: Medium for 4 to 6 minutes, or until hot
Oven: Place in a shallow, oven-proof dish and heat in a 325 degree oven until hot, about 40 minutes

Stuffing2Stuffing:

Oven: Place in a shallow, oven-proof dish. Dot with slices of butter (optional) to add extra richness and crispness. Bake for 40 minutes to 1 hour, until hot and slightly crispy on top. Microwave cooking is not recommended for stuffing.

Veggies

Brussels Sprouts/Other Vegetable Dishes:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Sauté with butter or olive oil in a large sauté pan until heated through

GravyGravy:

Microwave: 3 to 5 minutes, or until hot
Stovetop: Place in a sauce pan and simmer on low heat, stirring to avoid burning, until hot

 

From all of us at Bi-Rite, we wish you, your family, and friends a very Merry Christmas!

 


Anne and Kris

Beautiful, Festive, Scrumptious holiday offerings from Bi-Rite Creamery

The ice cream from Bi-Rite Creamery is regularly cited as being among the best in San Francisco–an honor that we value tremendously. All of our ice cream is handmade in small batches with organic dairy from Straus Family Creamery, and we’re always working to come up with unique, fun, interesting flavors – some of them available year round, some just as seasonal specialties.

BiRite_Holiday-353

Toffee Bark and Peppermint Bark

In the latter camp are two ice cream flavors that are favorites among both our guests and our staff: Eggnog and Candy Cane. Our Eggnog Ice Cream is super rich and creamy with a strong kick of brandy and nutmeg (this flavor contains alcohol). Our Candy Cane Ice Cream, eagerly anticipated all year, has a vanilla and peppermint base with chunks of minty candy cane. The richness of the vanilla offsets the sweet accent of the candy cane flavor for a balanced treat with just the right amount of sweetness. It also pairs beautifully with our Mint Chip ice cream.

All our confections and baked goods are hand-made fresh at the Creamery, perfect for enjoying yourself or as gift options. Our Peppermint Bark is made with dark chocolate from our local friends at San Francisco-based TCHO Chocolate and topped with a layer of crunchy peppermint pieces, while its cousin Toffee Bark, made with TCHO’s milk chocolate, is topped with chunks of house-made almond toffee.

BiRite_Holiday-405

Bûche de Noël

Perhaps the most treasured treat from the Creamery this season is our Bûche de Noël. Kris and Anne, owners of Bi-Rite Creamery, spent weeks perfecting this gorgeous traditional Christmas cake. It features chocolate roulade with milk chocolate butter cream and chocolate glaze, and is decorated with adorable meringue mushrooms, pistachios and sparkling candied rosemary. This cake really is almost too beautiful to eat. Almost. It also makes a lovely New Year’s Eve dessert, paired with a special bottle of champagne or sparkling wine! Pre-order it and our other holiday desserts, along with your complete holiday meal, here.

BiRite_Holiday-411

Holiday Cutout Cookies, waiting to be gobbled up!

Last but certainly not least is our Box of Holiday Cookies. This hand-decorated assortment of a dozen festive holiday cutout cookies includes frosted smiling gingerbread men and sparkling gingerbread stars, along with sugar cookies and other holiday faves, all made with love in our Bakery.

Our Creamery and Markets are full of truly special desserts and treats to share with friends and family. Come on in for recommendations! We look forward to helping you to select the perfect finishing touch for your holiday meals, or the ideal gift for friends and family. Happy Holidays!


Jason Rose

Our Christmas and New Year’s Menu is Here!

Christmas menuBeginning today, December 20th, our house-made Christmas and New Year’s menu will be available at Bi-Rite Market on 18th Street and Divisadero. And this year, you can also pre-order everything you need online! Just place your order, select a date and time for pick-up, and you’re all set! Or call us or stop by to place your order. We look forward to seeing you, and are here to help with any planning or cooking tips you may need!

Bi-Rite’s Christmas and New Year’s Menu 

House-Brined and Oven Roasted Diestel Turkey Breast

Bi-Rite’s San Francisco Clam Chowder

Butternut Squash and Apple Soup with Fresh Sage 

Bourbon Sweet Potato Mash with Candied Pecans 

Horseradish and Sour Cream Mashed Potatoes  

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Quinoa with Butternut Squash and Roasted Mushrooms

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Chestnut-Apricot Bread Stuffing

Horseradish Crème Fraîche with Fresh Chives

prime ribOur Butcher’s choice this year for the ideal centerpiece for holiday meals is prime rib. We’ve selected prime rib from Five Dot Ranch. Grass-fed and grain-finished, this beautiful beef has just the right amount of marbling for a buttery mouth feel and texture. We’ve also got a wide selection of California-raised poultry including turkeys, geese, ducks, and more!

WholeBoard1

Winter is also a perfect time to enjoy cheeses. We’ve selected five favorites, along with an array of perfect pairing options, to delight your dinner guests and party-goers. Plus, we’ve created two special bundles just for Christmas and New Year’s that are only available online! Try our Tradition Reigns: Celebrate with Stilton pack to enjoy the classic pairing of English Stilton and port.

No holiday dinner would be complete without decadent, festive, magical desserts!BiRite_Holiday-400

Bi-Rite Creamery has taken tradition to a new level this year with our gorgeous Bûche de Noël, featuring chocolate roulade with milk chocolate butter cream, chocolate glaze, and decorated with adorable meringue mushrooms, pistachios, and sparkling candied rosemary! Don’t forget the ice cream! Our seasonal favorites are back, including Candy Cane, Pumpkin, and Eggnog.

Let us help you select the perfect wine for your meals and spirits to warm you! With vintages that pair perfectly with main courses, festive bubbly and single-barrel bourbons from our favorite family-run distilleries, our hand-selected wines, beers, and spirits are sure to delight.

We look forward to helping make this season memorable for you, your family and friends as you gather and celebrate. Happy Holidays!


Kiko’s Food News, 12.20.13

On the heels of last week’s FDA announcement on antibiotic overuse in livestock, Consumer Reports found that drug-resistant microbes lurked in about half of over 300 samples of raw chicken breasts they tested: (Huffington Post)

Whole Foods will stop selling Chobani Greek yogurt by early next year to make room for smaller brands that are organic or don’t contain genetically modified ingredients; this parallels the chain’s commitment that all food in its stores containing GMOs be labelled as such by 2018: (Wall Street Journal)

That healthy foods cost more may be conventional wisdom, but a new Harvard study calculated just how much more–about a dollar and a half: (Reuters)

More and more food companies are swapping out ingredients that consumers feel are unhealthy due to a shift from consumer “democratization to activism”; through sites like Change.org, consumers can post petitions online and get a lot of people to apply pressure quickly: (NBC News)

The UN released a report insisting that transformative changes are needed in our food, agriculture and trade systems in order to increase diversity on farms, reduce our use of fertilizer and other inputs, and support small-scale farmers: (Institute for Agriculture and Trade Policy)


Raph

Great Last-Minute Gifts: Holiday Sweets and Seasonal Treats!

Every year around holiday time, I get to pick out some excellent cakes and sweets for our shelves. There are some perennial favorites that are eagerly anticipated every winter, but I’m always on the lookout for interesting new finds. We have a few of each this Christmas, and they’re great for warming your hearth and home this holiday season.

ChristinaToteBag

Although we sell wonderful locally made panforte by Napa Cakes (more on that below), we thought it would be fun to include more panforte from its birthplace in Tuscany, so we introduced Pasticceria Sinatti Panforte Margherita. Panforte is a specialty of the southern Tuscan city of Siena, where Italians have been making it since the 13th Century. It is a flat, dense, round cake made with honey, hazelnuts, almonds, candied citron, citrus peel, cocoa, and spices. It contains a very small amount of flour, just enough to hold the cake together. After baking, panforte becomes firm and chewy. Sinatti’s panforte is sold in slices in Sienese bakeries and coffee houses. The Panforte Margherita is a traditional panforte made with nuts and candied fruit.

While the Panforte Margherita is fantastic, there’s a reason that we’re still stocking the Panforte by Napa Cakes. This local spin on the classic is an artisanal panforte that is handmade to order by Marge Caldwell in Napa Valley. It’s densely rich and chewy, made with organic raisins, almonds and hazelnuts from California. It’s excellent when paired with dessert wines and perfect on a cheese plate.

LambertWhiteFruitcakeRobert Lambert is a local producer whose products we stock year round, but he also provides us with excellent cakes especially for the holiday season. He’ll tell you that his Robert Lambert Dark Fruit Cake & White Fruit Cake are the best of their kind, and while he might be a little biased, we happen to agree with him. Robert’s White Fruit Cake, a slight improvement over his grandmother’s recipe, is a lovely blend of fine Brazil nuts, local pecans and whole blanched toasted almonds. Deeply ripe oranges from DeSantis Farms are squeezed for juice just before being added. Robert uses his own candied young ginger along with candied bergamot, Rangpur lime, Meyer lemon and blood orange peels. Each cake is soaked in the finest French cognac, topped with a California bay leaf and candied white grapefruit peel star. His Dark Fruit Cake includes a blend of holiday spices, 10-year-old Ficklin port, local nuts, oranges from DeSantis Farms, dried fruits, black figs soaked in Pear William eau de vie, and Kadrawi dates from Flying Disc Ranch. Robert also includes his rare candied Texas lemon and Buddha’s hand citron, bergamot, blood orange and white grapefruit peels, and candied young ginger. Each cake is soaked in Jack Daniels bourbon whiskey, topped with California bay leaf and candied blood orange peel star.

Another great option for holiday sweets are the Lebkuchen by Lecker Lee. Sandy Lecker Lee makes traditional German rich spiced treats that are a cross between a cookie and a cake. Lebkucken is a traditional German gingerbread that dates back to the Middle Ages. The cookie is made of 40% almonds and hazelnuts, with Sandy adding honey, candied citron and orange peel. These classic tins contain cookies lightly brushed with powdered sugar glaze; packaged in beautiful, highly decorative tins, they make excellent gifts.

claresquare3

For a more modestly apportioned treat, we’re very fond of Claire Keane’s San Francisco-made Claire Squares. Her Christmas offerings on our shelves include Brandy Butter, a wonderful Irish dessert topping traditionally eaten with bread pudding or fruit cake (like the Lambert cakes mentioned above. It’s made with just cognac, butter, sugar and salt. We’re also selling Claire’s Plum Pudding, a traditional Christmas treat made up of a medley of dried fruits soaked in Irish whiskey with spices, butter, and molasses and then aged for three months.

Corsiglia-Marrons-glaces-francais-1000-2606_1_1353493932

And finally, for one last holiday treat, we’re stocking a traditional winter delicacy, Marrons Glaces. Chestnuts are candied in hot vanilla-flavored sugar syrup and then glazed. The ones on our shelves are from Corsiglia, the premier Marrons Glaces manufacturer in France.

Our shelves are packed full of these beautiful holiday treats, so please come by our Markets to take a look. You can also order lots of these and other exceptional gift items online for pickup. They’re a feast for the eyes and a treat for the palate, well worth a look and a taste. Wrap it all up in a reusable Bi-Rite tote bag, made from repurposed organic cotton.


Matt R.

December Wine Blitz is on at our 18th Street Market!

wine blitz

Our December Wine Blitz is on right now, and it’s the perfect chance to stock up on wine for Christmas, New Year’s and beyond. Right now at our 18th Street Market, you can save 20% on any twelve or more bottles of wine, mixed and matched in whatever combination you want. Get yourself squared away for the holidays and grab a few bottles to save for special occasions next year. Just make sure to act fast – Wine Blitz ends at closing time on Sunday, December 15th, so come by today and take advantage of our superior selection and expertise.

You can also call us at 415-241-9760 to pre-order for your Wine Blitz selection. Free delivery is available in the city of San Francisco. We want to get you outfitted for the holidays, and time is running short. Call us or come on by.


Shakirah

Tis’ The Season: Support Our 2nd Annual Toy Drive!

Kids with Santa at the Arriba Juntos Holiday Celebration

Kids with Santa at the Arriba Juntos Holiday Celebration

Help bring good tidings to families in need this December! Be a “local Santa” and support the our 2nd Annual Toy Drive, starting Friday, December 13thThis year, we’re expanding our reach and collecting toys for children and families living in the Mission and in the Western Addition. Donations from Bi-Rite Market Divisadero will go to the Western Addition Beacon Center (WABC), which inspires youth daily through arts and cultural programming, academic support, college prep and sports. All toys from Bi-Rite Market and Bi-Rite Creamery on 18th Street will go to Arriba Juntos, a Mission-based community organization that has been fostering self-sufficiency through occupational training and job opportunities for our neediest neighbors, for almost 50 years. Both organizations work incredibly hard to support local, disadvantaged families every day; we need your support to ensure that our neighbors have a great holiday.

We’re looking for new and unwrapped:

  • *Toys (for kids 12 and under)
    *Books
    *Sports equipment (e.g. basketballs and soccer balls)
    *Art supplies

You can drop off these goodies in the toy barrels at the entrances of:

Bi-Rite Market Divisadero: December 13th to December 18th, 9AM to 9PM
Bi-Rite Market 18th: December 13th to December 20th, 9AM to 9PM
Bi-Rite Creamery: December 13th to December 20th, 11AM to 10PM

Last year was a great success and the neighborhood came out in full force – we collected everything from jewelry making kits, baseballs, stuffed animals, classic children’s books, board games, and remote control cars to walkie-talkies, crayons, markers, one awesome twisty skateboard, and a Mr. Potato Head. Tis’ the season and help us do it again!

Excited? Have questions? Email Shakirah!

Cool toys from our generous guests!

Cool toys from our generous guests!


Chili

Five Dot Ranch Prime Rib: My Favorite Holiday Meat

PrimeRibPhotoI love prime rib. Decadent, luscious, succulent, and juicy–it’s what I personally choose to eat on special occasions. And nothing is more special than a holiday meal you share with your family.

As Head Butcher and Meat Buyer, I always search out the best possible products that I can bring to our guests at Bi-Rite for their seasonal celebrations. This year, I selected prime rib from Five Dot Ranch, producers of some of the finest pasture-raised beef in California.

What makes prime rib from Five Dot so special is that they strike the perfect balance between grass feeding and grain finishing. Starting cattle on grass and pasture-raising allows the animals to develop a rich beef flavor and to grow at a natural pace. Grain finishing creates the ideal amount of marbling, for a buttery mouth feel and texture. It’s the best of both worlds, like Jay-Z and R. Kelly.

Five Dot is also committed to natural raising practices. Their beef is always 100% free of antibiotics and added hormones. They have been practicing low-stress handling and holistic management of their herd for almost fifteen years.

I recommended a serving size of roughly 1-1.5 lbs raw weight per person. And I am pleased to share this exceptional beef at a value price–normally $18.99 per pound, we’re offering it for the holiday season for just $15.99 per pound.

Prime rib is fairly straightforward to prepare. All that is required is some patience and a meat thermometer to cook it to perfection! Don’t forget to always check the temperature while cooking. I’ve provided some instructions below for cooking, carving, and making flavorful pan sauces.

I and the other Butchers at Bi-Rite are always here to answer your questions, prepare your meat to your specifications, and discuss preparation techniques. We look forward to sharing this wonderful prime rib with you and your guests! Happy Holidays!

How to Cook Prime Rib

1. The night before you plan to serve the roast, remove it from the wrapping and season liberally with salt. Allow the roast to air dry uncovered on a rack in the refrigerator overnight.

2. The next day, remove roast from refrigerator at least one hour, and up to three hours, before you plan to begin cooking. It is important for the roast to be near room temperature when it hits the oven in order to achieve even cooking.

3. Pre-heat oven to 250 degrees. Place roast, bone side down, on a rack in a roasting pan. Insert meat thermometer into center portion of roast, being careful not to touch the bone.

4. Cook slowly until internal temp on meat thermometer reaches 120 degrees for medium rare, 125 degrees for medium.

5. Remove roast from oven and tent loosely with foil. Reserve all pan juices from roasting pan and set aside to make a pan sauce. Wipe out roasting pan.

6. Increase oven temperature to 500 degrees/broil. When oven is very hot, uncover roast and return to oven. Cook until a crispy, brown crust has formed, 6-10 minutes.

7. Remove roast from oven and transfer to a large plate. Cover loosely with foil and allow to rest for 30-45 minutes.

How to Carve Prime Rib

Stand the roast upright, holding the bones with your free hand. Using a long thin-bladed carving knife, cut down between the bones and the meat, following the natural curvature as closely as possible. Once you reach the bottom, fold the bones out and cut through the last bit to remove them completely. Place the (now) boneless piece of meat on a cutting board, with the bone side down. Using your free hand, hold the roast steady and carve thin, even pieces. Carve only as many slices as you plan to eat right away; slice more as needed.

Don’t forget about the bones! There is lots of delicious meat in-between the bones that is great for eating or can be used in your pan sauce.

Making a Pan Sauce

Pan sauces are versatile, with endless flavor combinations.

1. After removing meat from pan, add more oil/fat (if necessary), onions, & garlic.

2. Deglaze the pan – add liquid and scrape up any browned bits from the bottom.

3. Bring liquid to a simmer and reduce by half of its volume.

4. Season any way you like:

Asian – broth, soy sauce, ginger, garlic, scallions, lime

Wine – onions, garlic, thyme, red wine, mushrooms

Caper – capers, shallots, white wine, lemon juice

…or just with salt & pepper!

5. Finish with a pad of butter (optional) and serve alongside meat.


Kiko’s Food News, 12.13.13

The FDA has finally approved a strong recommendation for livestock producers to stop using antibiotics that are medically important in humans as growth promoters: (Civil Eats)

Reports are revealing that milk from organic dairies contains far more of the fatty acids that contribute to a healthy heart than conventional milk; this is the most clear-cut instance of an organic food’s offering a nutritional advantage over its conventional counterpart: (New York Times)

Major food companies are gobbling each other up, as Sysco is merging with US Foods in a deal worth $8.2 billion, and Whitewave Foods will acquire Earthbound Farm: (Forbes)

Not all superfoods are sourced from faraway exotic lands and cost a pretty penny–here are eight inexpensive ones to fill our shopping baskets with: (Huffington Post)

A Russian supermarket chain has introduced interactive kiosks that will create grocery lists for customers based on past purchases, recommend items that are in stock (and their location in the store), and suggest relevant recipes: (Adweek)


Perfect Cheeses for Your Holiday Celebration

The wedding adage about “something old, something new, something borrowed, something blue” always struck me as a bit silly. But I was recently musing on the phrase while celebrating a friend’s Big Day and thought, “Wow – that’s actually pretty good advice for starting an ideal cheese plate!” Just grab something perfectly aged, something fresh, something borrowed (European tradition, for example) and something…bleu. I’m always looking for delicious cheeses that highlight variety in flavor and texture, and the cheeses selected for our 2013 Holiday Guide are all perfect for holiday gatherings.WholeBoard1

If there’s one local favorite that everyone will love, it’s Cowgirl Creamery’s Mt. Tam. This rich, buttery cheese is made by our good friends at Cowgirl using organic Straus Family Creamery milk. It’s a sure-fire crowd-pleaser and you really can’t go wrong bringing it to a holiday party.

Redwood Hill’s Cameo, made with local goat’s milk, is a truly elegant show-stopper on the cheese board. Created in nearby Sebastopol, Cameo is studded with cracked black peppercorns and lemon verbena. This lovely cheese is soft, silky, and delicious.

BonneBoucheA favorite among Bi-Rite cheesemongers is Bonne Bouche from Vermont Creamery. Slightly tangy and beautifully yeasty, this cheese is given its distinctive blue/gray hue by its ashed rind and is accented with a mild minerality.

A wedge of Bleiki Alpkase, imported from Bi-Rite’s very own adopted Swiss Alp, celebrates everything traditional about old-world cheesemaking and brings a fruity, slightly nutty flavor profile to your spread. This cheese is a Bi-Rite exclusive and is not available anywhere else outside of Europe!

And for your “something blue,” you can embrace English-style Christmas tradition with the iconic Stilton. This cheese from Colston Bassett, aged to perfection, is creamy yet crumbly, with notes of wet stone and hay.

If you’re having trouble choosing among these excellent cheese plate options for the holidays, we’ve created two Christmas Cheese Bundles – one for cheese-lovers to share with friends and party-goers, and one for the cheese enthusiast who wants to celebrate holiday tradition. Both pair our favorite seasonal cheeses with some perfectly-matching snack and drink accompaniments. Pre-order them online!

Cheesemonger’s Choice: Party Pack – $39.99CheesemongersChoicePairs

One 8oz round Cowgirl Creamery Mt. Tam

One 4oz round Bonne Bouche

One 10oz jar of Harvest Song Sour Cherry Preserves

1 box Raincoast Crisp Date and Almond Crackers

StiltonBundlePairs (2)Tradition Reigns! “Celebrate with Stilton” Bundle – $44.99

½ pound Colson Bassett Stilton

One 375ml bottle of Niepoort 10-year Tawny Port

One 5oz jar of Bi-Rite Holiday Nut Mix

The Cheesemonger’s Choice is sure to impress, while the “Celebrate with Stilton” bundle brings together the classic and beloved combination of blue cheese and port wine. Whichever way your taste and palate run, we’ve got your cheese needs covered this Christmas. You can pre-order our featured cheeses and bundles online, or come in for a taste! Happy Holidays!


Kiko’s Food News, 12.6.13

NASA announced plans to grow cress, turnips and basil on the moon, with a goal of assessing whether humans could one day live (and farm) there: (NPR)

A Mongolian BBQ restaurant is making a great statement on food waste by charging all-you-can-eat diners for any food left on their plates: (Los Angeles Times)

Researchers have decided that the fungi and bacteria that grow on the surface of wine grapes in a particular region are what make its unique terroir; they affect the health of grapes and are eventually incorporated into the must, contributing consistently to a wine’s distinctive taste of place: (New York Times)

Germany’s brewers are pushing to have their beer named to UNESCO’s “intangible cultural heritage” list, which recognizes practices requiring urgent measures to keep alive; their strict beer purity regulations allow only four ingredients–water, malt, hops and yeast–to be used in the brewing process: (NBC News)

Diet-related diseases may take root in early childhood–even in utero–as studies show that babies born to mothers who eat a varied diet while pregnant and breast-feeding are more open to a wide range of flavors throughout life; exposure to a maternal junk food diet is being linked to children with a matching preference for junk: (New York Times)


Matt R.

December Wine Blitz Picks: Celebratory Sparklers!

WinePostcardWe hope everyone had an enjoyable and delicious Thanksgiving and Hanukkah last week! With the condensed holiday season this year, believe it or not, it’s already time to start planning for Christmas and the New Year! Our final Wine Blitz of the year kicks off next week, Monday, December 9th and runs through Sunday, December, 15th at Bi-Rite on 18th Street. This is your last chance for 2013 to stock up on vino! During Blitz, you’ll get 20% off when you buy 12 or more bottles mix-and-match, and we’re once again offering free wine delivery within San Francisco! Think of all those upcoming gifts and holiday parties–you’ll need some wine!

Join us this Friday, December 6th from 6-8PM at 18 Reasons for our Blitz Preview Tasting. You’ll get to sample 25+ wines we’re excited about for the December Blitz and decide which to add to your Blitz wish list!

Can’t make it to the store during Blitz week? Worried about crowds? Shoot us an email or give us a ring to let us know what you’re looking for. We’re happy to pick out wines for you, apply the 20% discount during Blitz week, and set your wines aside for pick-up or delivery. Easy!

This week, we’re focused on all the Holiday entertaining left to do! We’re sure you have at least one or two holiday parties to attend (or even plan!) this season and need a perfect bottle of bubbly to round out the celebrations! Each of the sparkling wines below are great values for festive and celebratory sparklers. And not only are sparkling wines festive, they pair well with almost any food! Add these to your Blitz wish list today, as many of them are limited!

2011 Raventós i Blanc de Nit Rosé  –  $24.99; Blitz Price  –  $19.99

blancdenitCava, Spain’s national sparkling wine, has a long tradition–a tradition that dates back to the Raventós family in 1497. The Raventós estate has been producing wine since this time and Josep Raventós was the first to produce a sparkling wine in Spain in 1872. Today Pepe Raventós carries on his family’s tradition of winemaking and has worked to craft some of the best sparkling wines in Spain. Focused on standing apart from the multitude of mediocre Cavas produced by cooperatives in Spain, Pepe has studied with some the best winemakers in France, including Didier Dagueuneau and Phillippe Blanc. Since Pepe’s time at the winery in 2001, Raventós has converted fully to biodynamic wine-making and now produces stunning Cavas that are on the wine lists of some of Spain’s best restaurants. Their rose is extremely elegant with scents of fresh strawberry, tart tangerine, and a dry, lively finish!

NV Domaine Dupasquier ‘Perles d’Aimavigne’  –  $22.99; Blitz Price  –  $18.39

NVDupasquierWe’re not shy about loving basically everything from Domaine Dupasquier. Their dedication to preserving the native grapes of the Savoie, the amazing quality of the wines they produce, and the fact that simply drinking their wines is helping to preserve centuries-old winemaking traditions are all reasons Domaine Dupasquier has a special place in our hearts and in our wine glasses. The newest wine we’re stoked to have on our shelves is their sparkling. Made from native grapes Jacquere and Altesse with a bit of Chardonnay, their bubbly is one of our favorites this season. Notes of tart apple and white flowers lead to a crisp palate with a round finish. Perfect with anything from starters to sweets!

NV M. Bonnamy Crémant de Loire Brut  –  $14.99; Blitz Price  –  $11.99

NVBonnamyEasily one of the best values on our sparkling shelf, the Crémant de Loire from M. Bonnamy is a no-brainer. From hand-harvested Chenin Blanc, Chardonnay, and Cabernet Franc vines grown on limestone soils, this bubbly is a great alternative to pricier Champagnes. A lush and round texture is full of notes of toast, tart green apple, and quince. The perfect wine to get your guests started at the beginning of your holiday party!

 

Upcoming Events:

December Wine Blitz!! – Monday, December 9 – Sunday, December 15

*18th St. Location Only*

 Upcoming Tastings:

December Wine Blitz Preview Tasting – Friday, December 6, 6-8PM, Drop-In

Tasting Seminar: Champagne and Sparkling Wine – Monday, December 9, 7-9PM, Ticketed

18th Hour Cafe – Every Thursday, 6-9PM, Drop-In