Tag Archives: Drink

Robert Parker Wine Advocate Scores for PlumpJack Wineries

The start of 2017 has been incredibly kind to our three wineries with the release of Robert Parker’s The Wine Advocate Northern California scores. We are thrilled to announce that the 2014 vintage turned out to be much better than expected, while the 2015 vintage is on par to be great, too. It is http://cialisfrance24.com quite exciting to be in the midst of a historic succession of spectacular vintages, and we honored to share that a few of our 2014 wines have earned top honors.

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Danielle Cyrot of Cade, Jeff Owens of Odette, Aaron Miller of PlumpJack Winery

Without further ado, please join us in congratulating our very talented Winemaker’s – Aaron Miller of PlumpJack Estate Winery in Oakville, Danielle Cyrot of CADE Estate Winery on Howell Mountain and Jeff Owens of Odette Estate Winery in Stags Leap District – on their fantastic work. Winemakers Aaron Miller and Jeff Owens each scored 98+ on their 2014 Reserve Cabernet Sauvignons, scoring in the top 10 of the recently released scores from Robert Parker.

Though we don’t define the success of our wines by the scores they receive, we are proud that they reinforce our commitment to crafting world-class Napa Valley Estate-driven wines.

To learn more about Robert Parker’s Wine Advocate rating system and to check out all of our wine reviews, please follow the links below:

2014 PlumpJack Estate Winery Reviews
2014 CADE Estate Winery Reviews
2014 Odette Estate Winery Reviews

For questions regarding the prices, release schedules, or to secure your own allocation of these awarded wines, please contact winerymembership@plumpjack.com or call 707.224.7533.

Balboa Cafe Mill Valley Announces New Exec Chef Howard Ko

Balboa Cafe Mill Valley Announces New Executive Chef Howard Ko
Critically Acclaimed Chef Brings Impressive Culinary Background,
Local and Seasonal Focus to New Role

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MILL VALLEY, Calif. – PlumpJack is excited to announce the appointment of Howard Ko to the position of executive chef at the Balboa Cafe Mill Valley, known for classic American bistro cuisine with an emphasis on fresh, locally sourced ingredients.  Ko has worked at some of the most critically acclaimed culinary establishments in the United States, including The Restaurant at Meadowood with Christopher Kostow and The French Laundry with Thomas Keller, as well as Goose & Gander in St. Helena, Melisse in Los Angeles, Hanilkwan in Osaka, and DB Bistro Moderne, Picholine and Daniel in New York.
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“It is a privilege to welcome distinguished Chef Ko to the Balboa Cafe Mill Valley,” said Hilary Newsom.  “He brings a wealth of knowledge having worked at award-winning restaurants across the country and around the world, and we’re thrilled to bring his expertise to the restaurant’s culinary program.”
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Ko began his career in Los Angeles, mastering the art of pastry making and baking before relocating to New York to attend the Culinary Institute of America.  As a student at the CIA, Ko assisted at Daniel on weekends to gain experience in the kitchen, doing everything from peeling potatoes to cleaning mushrooms.

Making the move to Wine Country as chef de partie at The French Laundry in Yountville, Ko worked the line and focused on creating new dishes for the daily changing menu.  From there he joined acclaimed chef Christopher Kostow at three Michelin-starred The Restaurant at Meadowood as chef de partie, where he assisted at all stations and mentored the commis.
Ko accepted a position as chef de cuisine at his third Wine Country restaurant, Goose & Gander in St. Helena, where he ran the kitchen and was responsible for putting a dramatic spin on the neighborhood eatery.  Ko also introduced a shared-plates concept, new flavors, and new techniques with the goal of bringing people together to taste different flavors.nike free runners

As executive chef at Balboa Cafe Mill Valley, Ko will serve a seasonal menu with an emphasis on locally sourced ingredients, taking advantage of all that Northern California has to offer.  The menu will consist of market-driven bistro classics with modern twists.

Balboa Cafe Mill Valley is located at 38 Miller Avenue in the historic downtown Mill Valley.  For more information, please visit www.BalboaCafe.com.  For more information about The PlumpJack Group, please visit www.PlumpJack.com.air jordan xiii

 

Cocktail Club Tasting Notes: August 2015

 PlumpJack Wine &Spirits brings you this month’s cocktail club tasting notes featuring Grand Poppy Liquer and Bette Jane Club Soda. Another August has passed and another summer gone bye. This one seemed to be warmer than most in recent memory – even for San Francisco standards. When it turns hot out, our go to summer cocktails usually involve light aperitif based drinks, spritzes and drinks infused with bounties from the garden in bloom during this time of year. This month, we feature a large variety of ingredients to make an array of summery inspired drinks – all supported by Grand Poppy Liqueur, an aperitif liqueur from California native Greenbar Craft Spirits.

 Cheers to a long and continued summer,max air

Your Friends at PlumpJack Wine & Spirits 

Greenbar Craft Distillery was founded by husband-and-wife team Melkon Khosrovian and Litty Mathew in 2004. Enamored by the quality of the local produce mixed with a taste for quality beverages, they began by sourcing neutral grain spirits to infuse with local organic produce. Aside from the obvious health benefits of organics, they discovered it contributed to a more intense flavor and aromatic profile when used in spirits. The company also claims and aims to be carbon negative through using only certified organic ingredients, reducing packaging waste through lightweight bottles produced without chemical treatments (like frosting, plastics or metallic paints), using 100% post consumed wasted recycled labels and by planting a tree for every bottle sold.

The Grand Poppy Liqueur is a California inspired interpretation of a Lillet or Cocchi Americano European style aperitif liqueur. Made with the best of California’s bounty like the California Poppy (state flower), oranges, lemons and grapefruits, bay leaf, dandelion, artichoke, gentian, geranium, cherry bark, cane sugar and more! It is easily enjoyed in a simple preparation over rocks with a citrus rind twist, occasionally topped with sparkling water. It’s floral and bitter qualities shine with a base spirit, and proper ratios of tart citrus juice balanced by a sweet and floral liqueur or syrup. Try subbing it for Lillet or Campari in Corpse Reviver and Negroni inspired drinks as well!new balance vintage

Bette Jane Club Soda, made by Kirk Pearson of Pearson Soda Works, got its start as a home passion project and quickly grew into a contract soda company supporting the likes of San Francisco’s bar scene. It all started with the ginger beer as Kirk was tinkering away in his home kitchen trying to find the perfect recipe – at the time all for home consumption. He gave away his samples to friends and family and eventually was asked to produce some for the menu of a San Francisco bar. After that the requests kept rolling in it was time to move to a co-packing facility. One of the best things about this club soda is how fizzy it is, never going flat no matter what you mix with it.
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Cocktails

Ciudad por el Prado Quema
1oz Peloton Mezcal
1oz Grand Poppy liqueur
1oz fresh lemon juice
1oz simple syrup

Build all ingredients over ice into a cocktail or cobbler shaker. Pour over rocks filled glass and garnish with lemon wedge.
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Poppy Patch Daiquiri
1oz Grand Poppy Liqueur
1oz Caña Brava Rum
½oz fresh lemon juice
1-2 fresh strawberries
2 dashes Bitter Queens Orange Bitters

Muddle strawberries in mixing glass with lemon juice and bitters. Add the rum and Grand Poppy followed by ice. Shake vigorously and double strain through a fine mesh strainer into a chilled coup or cocktail glass. Garnish with lime twist
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Grand Boulevard
1 ½oz Bulleit bourbon
1oz Grand Poppy Liqueur
1oz Noilly Pratt rouge vermouth
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Stir ingredients over ice in a mixing glass until well combined. Pour into rocks glass over a single large ice cube. Garnish with expressed orange rind.

Summertime Beers You Need to Try

Beer selections from PlumpJack Wine & Spirits in Noe Valley

Beer selections from PlumpJack Wine & Spirits in Noe Valley


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Summer, the ideal season to crack open a cold beer and enjoy the sunshine. Beer is tailor made for this time of year, a time full of festivals and parties. From pilsners to lagers to summer ales and saisons the flavor possibilities are endless. Allow me to show you some of my personal favorite beers to enjoy during the summer season.
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Stone Brewing Company: Delicious IPA
Stone Delicious IPA is an intensely citrusy, bitter beer that caters to today’s modern hop heavy tastes. This beer pours a beautiful golden hue with a light body. Sporting a slight spiciness this beer is a great beer to enjoy at a BBQ. Lemondrop and El Dorado hops bring magnificent lemon candy like flavor to the palate. Stone Delicious IPA is a perfect pairing with pulled pork or a spice rubbed pork loin.
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Stillwater Artisanal Ales: Cellar Door
White sage graces this beer in both taste and aroma, which is then joined by a wonderfully pleasant taste of tangerine and valencia oranges. This beer finishes dry and crisp making it perfect for a hot summer day.
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Modern Times: Fortunate Islands
Characteristically this beer shares a lot of similarities of an uber hoppy IPA and an easy drinking wheat beer, a large dose of Citra and Amarillo hops give this beer a huge rush of tropical hop aromas; fresh mango, tangerine and passion fruit tones will take you back to that tropical vacation. You will feel as if you are back on the beach sipping a cold glass of sunshine.
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Prairie Artisan Ales: Funky Gold Amarillo
Funky Gold Amarillo is a dry hopped sour ale which is a blend of Prairies sour golden ale and a whole bunch of fresh Amarillo hops. The result is a beer that is a mix of tropical fruit and pure prairie funk. Peachy notes are swallowed by big orange citrusy tones, notes of white wine can be found in both the flavor and aroma. This beer is perfect to enjoy as the sun starts to set and the colors of the sky turn bright and colorful.
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Baird Beer: Temple Garden Yuzu Ale
This beer pours a hazy amber peachy color, a delicate aroma of orange and tangerine play with your senses. The flavor is similar to candied citrus making this beer an excellent pairing for fish tacos on the beach, ceviche, or a bright summer citrus salad. The yuzu fruit adds a lemon cream aroma and flavor to the beer making it perfect for a warm summer day.

– Joshua Thinnes
General Manager and Wine & Spirits Buyer, Noe Valley Location

Love beer or need to send a fellow beer lover a gift? Then order PlumpJack Wine & Spirits Three Cheers for Beer in a Bucket gift basket. This perfectly curated gift comes with three kinds of beer, plus delicious snack pairings.

Italian Wine Club Tasting Notes: June 2015

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We hope you enjoy the June Italian Wine Club tasting notes, courtesy of Elio Longobardi of PlumpJack Wine & Spirits. In the northwestern corner of Italy nest a tiny jewel of region. Tucked above Piemonte, surrounded by the Gratian Alps in the north, where it shares a border with France and Switzerland. The Monte Bianco, or Mont Blanc, towers over the valleys’ region at 4,810 meters (15,781ft) making this mountain the highest peak in Europe and the 17th in world. Valle d’Aosta is more renowned for their naturalistic beauty, striking alpine range, bringing thousands of rock climbers, alpine skiers and avid excursionists into the region. Beautiful castles dot the valleys, 72 in the main valley alone, built between the II and the XVI centuries. The castles are one of the principal attractions for tourists. The wine is a pleasant and unexpected surprise, as it is hard to imagine this place suitable for growing vines, but Valle d’Aosta produces some very fascinating and unique wines. Get your hiking boots on, and let’s start to climb up to reach the wine region at the top of the world.mens nike air max

 Elio Longobardi, Italian Wine Specialist
PlumpJack Wine & Spirits – Noe Valleynike air max junior

Valle d’Aosta a.k.a. Vallée d’Aoste, was originally a big glacier, when the glacier receded it left a wide valley furrowed by the river Dora Baltea that cut across the region for 100km (62mi). This mountain territory, 3268 km2 (1261 square miles), with a population of 126.000 inhabitants, makes the small and less populate region of Italy. Aosta is the capitol and also the only province, and has been populated since the 4th century B.C. by Celt tribes until the Romans annexed it 25 B.C. Always in constant commercial contact with their neighbors, France, across the Alps made the Valdostani a bilingual ethnic group where French is spoken equally if not more than Italian. The Fascists forbide the use of French language in the schools and in the press, and for this reason Valle d’Aosta was not a fertile ground for Mussolini and his ideology. The opposition to the dictatorship was strong. In 1948 the region acquires the Autonomist Regional Status that grants the right of self-government, though still part of Italy. Nowadays we have a total of five regions in Italy that benefit of the same legislative powers; beside Valle d’Aosta also Trentino-Alto-Adige, Friuli-Venezia-Giulia, Sicilia and Sardegna are elevated to this status.
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Who would have thought you could plant vineyards at 4,000 feet and make wine too? The geography is alpine, high peaks, and temperatures below zero most of the year would discourage any sane vintner. Not the Valdostani. They terraced the steep slopes with walls of rocks and bricks to contain the scars terrain formed by glacier alluvial soil of rock moraine and sand. The vines did the rest of the job, digging deep in search of nutriments they also helped to keep the soil from getting loose and prone to slide downhill. Working the land in this condition requires giving up the support of mechanization and industrial technologies, all the job in the vineyards is up to the farmer’s arms and legs. The terrain often reaches inclines up to 30% requiring you to be more of a climber than farmer. Many call this ‘Viticultura Eroica’, which can be accurately translated as ‘Extreme Viticulture’.
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Valle d’Aosta produces 0.1% of the total Italian wine production, making of about 1 million bottles on an area apt to cultivation of 1290 acres. What makes those wines more alluring is their unique peculiarity. We’ve already talked about the many grape varieties of each Italian region, here are even more. Grapes that are limited only to this specific area and you wont find them elsewhere. White grapes: Prie’ Blanc, Malvoisie, Petit Arvine. Red grapes: Cornalin, Mayolet, Petit Rouge, Premetta, Vien de Nus and Fumin. There also other important grape such as Nebbiolo from near by Piemonte, here called Picotendro. Gamay, Pinot Noir, Syrah, Chardonnay are cultivated as well. 
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Aosta Valley, Italy

Aosta Valley, Italy


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Pavese Ermes, Blanc de Morgex et de la Salle, Vallée d’Aoste 2002 D.O.P.
Ermes Pavese is a youthful grower in the commune of La Ruine just outside of the town of Morgex in the high Alps, just minutes from the summit of Mont Blanc.  Pavese works with the native grape known as Prié Blanc. This is the old varietal of the region was first mentioned in documents dated in 1691. The name probably refers to the wine’s use in Sunday Mass by priests (priest, in French). Starting with barely two hectares of vineyards, situated at about 1200 meters (~4000feet) a.s.l., Ermes has gradually expanded his holdings in this high altitude zone. He now produces three versions of Blanc de Morgex et de La Salle. Besides the bottle that we’ve selected, Ermes makes a version barrel aged and a dessert wine. Basically an ice-wine, the grapes are harvested in December when temperatures are between 17 and 14 Fahrenheit. Because these vineyards are so isolated, Pavese has been able to work with the original, pre-phylloxera rootstock since that parasite never infiltrated this area, because of the high elevation and sandy soil, when it came sweeping through Europe at the end of 1800. To understand the difficulties and the hard labor required in making wine here, you must understand that in order to plant vines the farmers have to remove all the rocks that cover the terrain until they get to the soil. Removing them manually, one by one. This labor of love produces wines that are the pure expression of this terroir. Nervy, crispy and racy with minerality that speaks of glacier and moraine rocks.
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Pavese Ermes

Pavese Ermes

Pavese Blanc de Morgex fruit is harvested between the end of September beginning of October. All the clusters are softly pressed, vinification takes place in stainless steel tanks and then filtered and bottled. This wine in the glass has a bright clear yellow straw color with golden reflections. Aromas are clean, the palate loaded with fresh acidity with a whisper er of aromatic herbs such as thyme and chamomile, floral notes of hawthorn, white fruit tones, pear Williams and yellow plums. The finish is long with accents of white pepper notes. Perfect as aperitif, it also works great with fish and white meat dishes as well with semi-firm aged cheeses.
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La Cantina di Cuneaz Nadir, Badebec, Rosso-Vallée d’Aoste 2012 DOP
Nadir Cuneaz is a young and enthusiastic wine maker, driven by a passion for his land, he puts all his energy into the vineyards owned by his family for over a century. The Cuneaz family has a mere 0.5 hectares near the town of Gressan, in the southern part of the region, reflecting a local mix of grape varieties, some of which were planted over 100 years ago. All the work in the vineyards is rigorously maintained and manually done by hand. The harvest usually happens at the end of October to allow plenty of time for the fruit to reach maturation. The grapes harvested earlier are left to dry for a couple of weeks until they achieve the right sugar concentration and then combine together for the vinification. The wine spends then one year in barrels in the cellar, which also serves as one of the rooms in their home.

The wine we’ve selected is composed of 90% Petit Rouge with small amounts of Fumin and Vien de Nus. The wine hints at the passito element, with rich, ripe fruit. Open the bottle, pour a glass and let the olfactory sensations bring reminders of mountain fruits and herbs. There are dark, sweet notes of blackberry, complimented by alpine flowers that reflect the position of the vineyards. The rich, balsamic notes of stone ripe fruits envelopes the palate with a soft, warm alcoholic accent well supported by a fresh and sapid structure. The name of this wine ‘Badabec’, comes from the mythical monster that is said to roam the forests above Gressan and occasionally feast on misbehaving children in the village! The perfect match for this wine is the Soupetta di Cogne (see recipe below).

Soupettas di Cogne (Cogne’s soup)
This dish, as all the Valdostana traditional cuisine are made with the few ingredients available in those remote valleys in the past when long winters made impossible any contact and exchange with the regions around. You may not think this recipe as a summer one but after a long day of hiking in the high elevation I can ensure you’ll be very hungry and something like this will put you in the right mood.

Ingredients (serves 4):
500 g fontina* cheese cut in ¼ inch slices
200 g butter
500 g rice
2 and 1/2 cup beef broth
1 kg stale rye bread
¼ tsp. grated nutmeg
Salt

1. Cut the bread in ½ inch slices and fried in 100 g of butter until the bread has a nice golden color.
2. In another pan, with 50 g of butter cook the rice as you do risotto, adding slowly 2 cups of beef broth and a pinch of salt. Cook on medium-high heat until the rice is almost done, 15-20 minutes.
3. Using a baking pan, start with strata of bread, then rice and top with slices of fontina. Repeat the process until all the bread, rice and cheese is used finishing the last top with fontina.
4. Pour now over the half-cup of remaining broth, melted butter and the nutmeg.
5. Bake in the oven at 375F for 4 minutes and serve warm.

* Fontina is the most famous regional cheese. It get its name from the pasture area called Font.

Cocktail Club Tasting Notes: June 2015

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PlumpJack Wine & Spirits brings you this month’s cocktail club tasting notes, featuring Seven Stills and McVicker Pickles. June marks the beginning of summer. With longer days, abundant sunshine and a bounty of fresh produce it doesn’t get much better than summer. Summer also means the arrival of fresh tomatoes into the markets, and we can’t think of a more useful way to celebrate than with Bloody Marys! The products featured this month are made by local San Francisco producers, Seven Stills and McVicker Pickles and contain everything you need to create an instantly delicious Bloody Mary.

Cheers!
PlumpJack Wine & Spirits

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Image from @sevenstills via instagram

Seven Stills was officially founded by Tim Obert and Clint Potter in January of 2013.  It began as a conversation over drinks at Dobbs Ferry in early 2012. Clint had explained the process of distillation and how whiskey is traditionally made from a low quality beer.  Tim, an avid homebrewer thought, “Why don’t we buy a still and see what happens if we distill my homebrews?” They spent the next year creating over 30 different whiskeys before realizing the results were too incredible to squander. They decided to start a company specializing in whiskeys made from craft beers.
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They chose to name their brand Seven Stills, after the seven hills of San Francisco. In order to get up and running they launched a vodka line, produced on Treasure Island at Treasure Island Distillery. The vodka provides an easy canvas for mixing and sipping alike. Ever since they launched their vodka line we’ve talked about a feature with Bloody Marys in the cocktail club, so we’re excited for this release. The packaging you see here is brand new, this batch bottling hot off the press (still).
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Born and raised in Kansas, Kelly McVicker learned all about pickling and canning from her grandmothers, Margarett and Harriet. When she moved to San Francisco she brought her family tradition with her, and soon found herself haggling over boxes of cucumbers at the farmers market. In 2012, Kelly launched McVicker Pickles, after winning first place in three categories at the 2012 Eat Real Festival in Oakland. Kelly launched McVicker Pickles to bring her love for canning and pickling to the masses, creating updated versions of her family classics. She also teaches pickling classes at Workshop in San Francisco.
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Canning Classes with McVicker Pickler


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After taking a pickling class at Workshop late last year, we got inspired to collaborate with Kelly and feature her pickles as accompaniments to a Bloody Mary themed cocktail club selection. When we approached her about the pickles, Kelly mentioned that she, along with friend Gillian Fitzgerald (of Virgil’s Sea Room) could create a shelf stable Bloody Mix come tomato season. This Bloody Mary mix has evolved over time with lots of experimentation and tinkering. Super accessible, the mix is a little bit spicy, a little bit briny. After McVicker unloaded 20-30 jars at the Maker Faire in San Mateo a couple weeks ago, Proud Mary Mix was officially born.
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Irish Things to Drink This St. Patrick’s Day

Here are Irish things to drink this St. Patrick’s Day. Why not ditch the sweet artificially colored nonsense and drink something a real Irish person wouldn’t be ashamed of? Might suggest a couple of cocktails and a duo of Irish whiskeys to inspire you this year?all white air max 90

The Emerald is a simple concoction of Irish whiskey, sweet vermouth, and orange bitters. It’s basically an Irish whiskey Manhattan but nonetheless it’s still a very tasty cocktail!steph curry basketball shoes

Emerald
2 oz Irish Whiskey
1 oz Sweet Vermouth
1 dash Orange Bitters
Garnish: Orange Twist
Stir over ice until well chilled. Strain into a cocktail glass and add garnish.nikes air max

As soon as someone adds whiskey to their coffee it instantly becomes “Irish” in the eyes of some people. However, the original Irish coffee was created by a wise bartender at the Foynes airbase, where today’s Shannon International Airport stands. In 1942, a group of Americans on a Pan Am flight back home were forced to return back to the airport due to bad weather. Chef and bartender Joe Sheridan added whiskey to their coffee to “warm their spirits” and topped it with rich whipped cream. A writer for the San Francisco Chronicle sampled the beverage and loved it. He wrote about it in his columns and helped popularize the drink, even going so far as to start collaborating with San Francisco’s Buena Vista Cafe on how to make an authentic version on American soil.
Irish Coffee
1.5 oz Irish Whiskey
3-4 oz Hot Coffee
1 tsp demerara or turbinado sugar
.5 cup Organic Heavy Cream (for topping)
Whip cream by whisking it in a bowl or vigorously shaking in an empty cocktail shaker.
Put 1 tsp of sugar in an Irish coffee mug or a wine glass. Add 3 to 4 oz hot black coffee and stir to dissolve sugar. Add Irish whiskey and stir again. Top with a one-inch layer of cream.new balance 470

Redbreast 12
Made at Middleton Distillery in County Cork, Ireland, Redbreast 12 is an exquisite example of single pot still Irish Whiskey. A mash of malted and unmalted barley are used and distilled three times in copper pot stills. Nutty and rich on the nose, the whiskey opens with spicy notes of dried citrus and vanilla. Nutty undertones and marzipan finish out the whiskey with a finish reminiscent of amontillado sherry.


Green
Spot
Green Spot is one of those great spirits that people often talk about but few have ever really tried. Produced in very small quantities at the Midleton Distillery, Green Spot Irish Whiskey used to only be available in Ireland and United Kingdom and often very difficult to find. Floral notes meat orchard fruit like apricot and pear on the nose. Toasted grain, honey, caramel, and oak follow with more pear, apple, and apricot finishing with slightly spicy clove and a soft finish.air max plus

From our own PlumpJack Wine & Spirits store in Noe Valley, Kelly shares his own concoction for St Patty’s Day.air jordan 15

Kelly’s Concoction
1.5 oz Irish Whiskey
.5 oz Green Chartreuse
3 dashes Bitter Queens Eucalyptus Bitters
Mint

Holiday Cocktail Creations & Recipes

The holidays are officially here. There is a chill in the air and holiday music on air. What better way to celebrate, and get through, the holidays than to try some new cocktails. Whether entertaining guests or cozying up to the fire with a loved one, we found some creative and festive drink options for you to imbibe in this season. Tell us in the comments what your favorite cocktails are to celebrate this time of year, and we may just choose yours to feature in one of our cocktail lists at one of PlumpJack’s restaurants and bars.
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All of the spirits and liquors featured in this post are available for purchase at both PlumpJack Wine & Spirits stores. Delivery is free on orders of $100 or more in San Francisco or stop in to peruse our selections. Happy Drinking!
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English Harvest 
Contributed by Food & Wine



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In a pitcher, combine the apples with the orange, apple juice, lemon juice and brandy. Just before serving, add the hard cider. Serve over ice.
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Ingredients
Ice
1 ounce London dry Gin
3/4 ounce bounded apple brandy
3/4 ounce dry vermouth
3/4 ounce unfiltered apple juice
1/4 ounce oregeat (almond flavored syrup)
3 dashes of Angostura bitters
1 spiral-cut orange twist for garnish
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Fill a cocktail shaker with ice. Add all of the remaining ingredients expect the garnish and shake well. Strain into a small chilled coupe or snifter and garnish with the orange twist.

Cranberry Gimlet
Contributed by Genna’s Lounge
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Combine the vodka, lime juice, cranberry juice and agave nectar in a shaker over ice. After you shake, pour into a chilled martini glass. Add garnish with fresh cranberries or a lemon twist. This twist on a Cosmopolitan, delivers a perfect balance of sweet and tart.
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Ingredients:
Serving size 1
2 oz. citrus vodka
¾ oz. fresh lime juice
¾ oz. unsweetened cranberry juice
½ oz/ agave nectar
Lemon twist or fresh cranberries, for garnish (optional)
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Apple Barrel
Contributed by Saveur.com

 

 

 

 

 
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Cognac, apple brandy, and an apple-mint vermouth are combined for a decidedly autumnal cocktail.

Ingredients:
1 oz. vermouth, preferably Uncouth Vermouth Apple Mint
¾ oz. apple brandy
¾ oz. cognac
¼ oz. Becherovka liqueur
2 dashes apple bitters

Combine all ingredients in a cocktail shaker filled with ice. Strain into an old-fashioned glass with a large ice cube. Twist a 1″ strip orange peel over cocktail; drop peel into glass.

Fig Thyme
Contributed by Honestly Yum
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First make the thyme simple syrup. Add sugar and water to a small saucepan and stir on medium, heat until the sugar dissolves. Then add the thyme and let simmer for 10 minutes. Remove the thyme and pour into a heat-safe glass jar. Let cool before using in your cocktail. Label your jar with the date and refrigerate for up to two weeks.

 

 

Ingredients
1 ½ oz. Pisco
¼ oz. Cointreau
½ oz. thyme simple syrup
½ oz. lime juice
1 fig (quartered)
Thyme Simple Syrup
½ cup sugar
½ cup water
5 sprigs of thyme

Coquito
Contributed by Liquor.com

 

 

 

 

 

This rich and creamy rum-spiked Coquito is a classic Puerto Rican holiday cocktail recipe. Combine all the ingredients except the rum in a saucepan over medium heat. Bring to a simmer, stirring constantly. Remove from the heat, let cool and stir in the rum. Transfer to bottles (making sure that at least one cinnamon stick goes into each bottle), seal and store in the refrigerator. Serve over ice in rocks glasses and garnish with cinnamon sticks.

Ingredients
2 (15-oz) cans Unsweetened coconut cream
2 (15-oz) cans Cream of coconut (such as Coco Lopez)
1 Vanilla bean (or 1 tsp vanilla extract)
3 tsp Ground nutmeg
8 Cinnamon sticks
1 (750-mL) bottle Añejo or spiced rum
Garnish with a Cinnamon stick

Try these at home or come into one of PlumpJack’s Restaurants and Bars for our own take on the holiday classic cocktails.

Balboa Cafe’s GM, Lisa Leventhal, Shares her Five Faves in the Marina


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Lisa Leventhal, General Manager at Balboa Cafe San Francisco, will celebrate her one-year anniversary with the restaurant on November 1st. Originally from Florida, Lisa loves San Francisco and all it has to offer. When she isn’t holding court at the Balboa, you can find her stand-up-paddle boarding or hanging out at her favorite spots in the Marina. Here are her five neighborhood faves:
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1. Rapha Cycle Club San Francisco  – corner of Fillmore & Fibert

Rapha merges fine cycling wearables, books, and accessories with a neighborhood coffee culture. Cyclists and  locals unite to drink exceptional Four Barrel coffee and nosh on delectable pastries only a cyclist can burn off in a day.  Lisa works long hours on her feet, so strong coffee is a necessity and mingling with the locals makes for a fun break in the day.
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2. BodyRok – 2128 Lombard St, San Francisco


Lisa loves BodyRok as a workout because of the versatility it provides, whether you want to cycle, sculpt or even do both in one session. BodyRok Is a fresh approach to fitness, combining core focused strength training and cardio in an upbeat small group environment. The classes pack a lot of punch in just 45 minutes, which is perfect, when you’re working 12+ hours in a day and need to keep up with the energy of a popular neighborhood bar and restaurant that never rests.
3. Causwells – 2346 Chestnut St.
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As much as Lisa loves the Balboa Cafe, when she just cannot look at another Balboa Burger, she heads out to her favorite local spot, Causwells. The menu features classic American favorites, as well as European-influenced fare with a seasonal twists. It’s a great place to grab a drink with friends and share plates. Lisa loves the Grilled Octopus with Garbanzos and the housemade ricotta.

  1. Blo –  2167 Union Street


Dry bars are a lifesaver for any working girl who wants to get a fabulous blow out that will last days. Blo is Lisa’s favorite blow dry bar, located just steps from the Balboa on Union St. Drop in before your shift or before a night on the town for a quick and affordable catwalk-quaility blow out. Reservations are recommended.
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5. Paper Source – 2061 Chestnut Street
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It is nearly impossible to leave Paper Source without purchasing something, whether it’s something you need or something you absolutely don’t need, but HAVE to have. From books to kitschy cards and crafts, Paper Source has it all and then some. Lisa likes the fact that she can run down to grab a quick birthday card for a regular or a staff member on the fly or that spontaneous gift she didn’t know she needed for that person she just met.
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So there you have it, Lisa’s Five Fave, but there is more. To find out about her other go-to spots in the neighborhood and beyond, you’ll have to come visit her at the Balboa Cafe. Cheers!

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What’s the story behind the PlumpJack Wine Store?

PlumpJack Wine Store was started in 1992 as the first business for the PlumpJack Group, by then founder Gavin Newsom. It’s mission is to make the wine-buying experience approachable and to remove the intimidation factor. In 1992 we had more than 100 wines priced at under $10 per bottle. We now have more than 300 selections that are $25 or under and an expansive collection of spirits and domestic craft beers.

What is a little known secret(s) about your business?
If you buy a bottle of wine from the wine store and take it across the street to the Balboa Cafe, there is no corkage fee. And we will deliver your wine and spirits for FREE in San Francisco proper for all orders over $100. Gift wrapping and enclosure cards are complimentary.

Can you tell us a little about your clubs?

Our Monthly Wine Club (2 bottles) has been operating for more than 20 years, and in that time we have featured wines from all over, from California and Oregon to France, Portugal, Greece and beyond. Our members love that the club gives them a chance to discover new wines from different regions every month. These wines are carefully chosen and are always small production, hand-crafted wines with unique stories.

Our Red Rogues (not rouge) club is a quarterly club that no one else is doing. This is where we pick three red wines that have a unique combination of character, varietal, viticulture, and appellation that members can experience the difference in style and terroir. For example, past features have included three Amarones from Italy; three Pinot Noirs from Oregon; or three different Shiraz from the same winemaker, but from different appellations. It’s a fabulous way to compare and contrast wines that have similarities but display differences as well.


The Case Club is a perfect way to design your own parameters on a monthly or bi-monthly time frame so that you always have a stash of wine to drink, to give as a gift, or to take to someone’s house. Become a member if you don’t have time to shop, if you have unexpected guests frequently, or you are tired of grocery store selections. You set the pricing parameters as well as the varietal type, countries, all red, all white, all rose, or all sparkling—then we do the work so you don’t have to trouble yourself with parking or picking up. We deliver right to your door.

PlumpJack Gift Baskets & Wooden Boxes

Purchase one of our gift baskets for the holiday season. Gift baskets and wooden boxes are filled with wine of your choice and our gift baskets are packed with gourmet foods to your delight. For more information visit our site here.