Tag Archives: Noe Valley

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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BOM Club Tasting Notes: June 2015

 BOM Blog Post Banner            PlumpJack Wine & Spirits brings you this month’s beer club tasting notes for June. We’re shining a spotlight on the updating of established craft beers. Meet Lagunitas CitruSinensis Pale Ale (a variation of New Dogtown Pale Ale) and Green Flash’s new West Coast IPA. Based on brands that have been brewed for a combined 32 years, these veteran breweries are recalibrating to the ever-shifting, ever-growing craft beer market. It’s fascinating and instructive to witness these beers rebrand and experiment in today’s craft beer scene.air jordan one

            Cheers!
Rich Higgins, Master Cicerone

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            Tony Magee, the founder of Lagunitas Brewing Company, likes to quote a professor from the design school he attended in the 1980s: “A product is frozen information.” A product like a single beer is a snapshot within the larger continuum of beer, and breweries use their beer brands to continually broadcast the same information over and over again because the beers’ messages are valuable to the brewery and (they hope) to the consumer. But as some craft beer brands are going on 30-35 years old (and grandaddy Anchor Steam is at 50), these breweries are confronted with the need to keep their information, message, and commentary resonant. Some breweries are now altering core brands to freeze the information into a new snapshot.
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Craft beer is booming right now all over the United States. New breweries are opening at an amazing clip of more than one per day, and the craft beer’s share of the American beer market is in double digits. The growth is led by brewers new and old — with both new neighborhood upstarts and established regional brewers building second and third breweries, sometimes in the same town, sometimes across the country (including Lagunitas), and some (like Green Flash) partnering with breweries in Europe. The challenge for established breweries is to keep their core brands perpetually trusted and enjoyed by a market that’s faced with new breweries and new brands at every turn. There are a hundred approaches to this challenge (or opportunity) and no single recipe for surefire success. But a couple recent beers from Lagunitas and Green Flash offer a couple strategies. For Magee, it’s an opportunity to check back in with craft beer’s “community and passion element,” he believes, “because that is the engine behind it . . . that replaces imagery and artifice.”
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CitruSinensis Pale Ale Lagunitas Brewing Company, Petaluma, California, USA 7.9% ABV 
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Keeping up with the consumer clamor for new one-off beers, in 2015 Lagunitas is brewing and promoting its “One Hitter Series” of beers. Brewed once, sold once, and get ‘em while they’re hot, cause when they’re gone, they’re gone. For June, their One Hitter is “CitruSinensis” Pale Ale, what the brewery calls “a wheatier version of our New Dogtown Pale Ale,” spiked with with blood orange juice. First brewed in 1994, Dogtown Pale Ale struggled to compete with Sierra Nevada Pale Ale, and so Magee put all his chips into brewing an IPA at a time before IPA was a proven seller. Dogtown Pale Ale has been a core brand that’s played second fiddle to Lagunitas IPA ever since. The brewery rewrote the recipe about 5 years ago, re-releasing it as New Dogtown and infusing it with more dry hops, creating a incredibly delicious pale ale that, nonetheless, still lags in category sales behind stalwarts like Sierra Nevada Pale Ale and Deschutes Mirror Pond. In the interim, Lagunitas has opened a new brewery in Chicago and has just announced plans to open a third brewery in Los Angeles County, and Magee has kept his incredibly successful IPA’s recipe and message consistent, leaving room to experiment with (New) Dogtown Pale Ale.
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The current experiment is a new riff on several craft beer successes, proving that there’s never too much of a good thing. Citrus sinensis is the biological name of the common, sweet orange, including blood orange cultivars. The brewery juiced a Sicilian variety of blood orange known as sanguinello, evaporated the juice’s water content so as not to water down the beer, and added it to a batch of New Dogtown. The ale yeast fermented the juice’s sugars, upping the beer’s ABV to 7.9%. Of course, the blood orange aromatics dovetail beautifully with the hops’ already citrusy, grapefruit aromas, but the pleasant surprise for me is how much the juice’s citric acid contributes to lightening this big beer’s palate, recalling the soft tartness of a gose and making a zesty, refreshing American craft beer version of a German Radler (German bicyclists’ classic post-ride mix of beer and lemonade). The “wheatier” part of the recipe is a move borrowed from Lagunitas’s successful wheaty IPA, Lil’ Sumpin Sumpin — the wheat adds a dash of refreshing acidity and a bready backbone to the beer. Magee is, among other things, craft beer’s visionary and hippie Bard, and to borrow one of his own quotes: “The soul in the brand’s initial incarnation has moved on to other realms.”
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CitruSinensis pours a slightly hazy, light orange color, capped by a head of white foam. (Some yeasty, orangey goodness has settled at bottom of the bottle — be sure to pour it all!) Jumping from the glass are aromas of intense orange, with hints of raspberry and marionberry (from the blood orange), along with fresh pine, hempseed, and cannabis from the hops, and a whisper of toasty malt. A sip reveals a tart, bitter-sweet ale with layers of orange and resiny bitterness. The mouthfeel is smooth and wheaty, while the OJ adds a refreshing, lip-smacking kick. Citrusy aromas of American hops are the soul of an American IPA, and CitruSinensis is an exploration of these aromas writ large, but instead of amplifying them with brazen additions of hop flowers, it’s a study in citrus from the genuine article, and it’s some of the best blood orange I’ve tasted. Pair this beer with salty, savory, crispy foods that could use a spritz of citrus — fried calamari with lemon aioli, steamed artichoke with ranch, or grilled swiss cheese sandwich with garlicky, sautéed kale.

West Coast IPA Green Flash Brewing Company, San Diego, California, USA 8.1% ABV

Green Flash’s portfolio of beers is an ode to IPA. Other than their double stout, their ultra hoppy red ale, and an occasional one-off, you’re hard-pressed to find a beer without IPA on the label, from session IPA all the way up to Triple IPA. (They did just open up Cellar 3, a facility dedicated to barrel aging and blending, so we’re sure to see some new creations bubble up from there in the future.) The brewery first brewed West Coast IPA in 2004 and trademarked the name in 2010. They called the beer an IPA, but with its 95 bitterness units balanced by 7.3% ABV, this was an ascerbically epic IPA/DIPA hybrid masquerading as an IPA. Green Flash has made its name by brewing beers that break a style’s upper limits, even calling its 30th Street Pale “an IPA on any other street.” (It’s dedicated to the main drag that connects the city’s beer-focused North and South Park neighborhoods.) It seems that 2014 brought a spirit of recalibration to Green Flash, and West Coast IPA is labeled a double India pale ale, now officially out of the double IPA closet. The new label for 30th St. Pale Ale upgrades it to an IPA (at 45 IBUs and 6.0% ABV, it’s close to the marks for Lagunitas IPA), while the new Soul Style IPA splits the difference at 75 IBUs and 6.5% ABV.
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There’s more to a beer than numbers, and there’s even more to the perception of bitterness than IBUs. Brewmaster Chuck Silva has beefed up West Coast IPA a bit with more alcohol, from 7.3% to the current 8.1%, courtesy of about 10% more malt. He introduced a fifth hop into the recipe, adding Citra to the line-up of Simcoe, Columbus, Centennial, and Cascade, creating an even more robust cocktail of hops. You can ignore the language on the label that lists the hops’ roles as convenient and tidy. The language on the label isn’t insincere, it’s just necessarily oversimplified. The fact is all five of these hops share cross-over aromas of citrus, pine, and flowers, and any of them can be pungent if you boil them long enough. The aromas of each hop are different in different applications: Simcoe are undoubtedly tropical, as are Citra, and Centennials usually smell to me like white flowers, but with a steely, metallic edge. Columbus are prized for their grapefruity, piney, resinous quality, but they often bring garlicky, oniony hints, too, which Silva, a master of hops, deftly avoids.

West Coast IPA, the double India pale ale, pours a rich copper color beneath a lasting white head. The bouquet shows what this beer is all about: heady aromas of pine, orange blossom, grapefruit, pineapple, melon, mint, and cannabis, with just a whiff of malty bread crumbs. Drinking it brings a tide of bitterness that’s only partially tempered by the lush fruity flavors. Visions of pink grapefruit Jelly Bellies and candied orange peel duke it out with masochistic nibbles of pine cone and lemongrass soap. Malts provide slight almondy, bread crust flavors, while providing the backbone to deliver a fountain of hops. This beer is more than just an overly exuberant hop bomb, and the subtlety of its malt lends the beer the cleanness and leanness of a San-Diego-style IPA, while its towering hoppiness shows some elegance by avoiding hops’ less appealing garlicky, oniony, and leafy vegetal flavors. This double IPA pulls no punches, focusing on the task at hand: delivering tons of citrusy hop bitterness. For food pairing, go for rich foods that can handle a lot of aromatics (herbs, spices, citrus, etc.). Chinese orange chicken, duck tacos, scallop ceviche, hominy-studded posole, or Moroccan tagine would all be great. For dessert, make an orange-creamsicle-inspired beer float by adding scoop of vanilla ice cream to a glass of this beer (trust me — it’s dirty, wrong, and delicious).

PJWine&Spirits

Father’s Day Gifts that Will Prompt High Fives


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No more boring ties, bbq tools or golf balls, here are five gifts that will put a smile on dad’s face. He’s your go to guy, someone you can always count on to have your back. This Fathers Day PlumpJack can help you show Dad you care, because your dad deserves something awesome.
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1. Whisky, Wine & Beer, OH My!
Choose from so many great PlumpJack Wine & Spirits clubs, like our American Whisky Club, Gin Club, or Beer Club.  It’s the gift that keeps on giving.
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2. Fly Fishing in Tahoe
Spoil dad with something relaxing and outdoorsy. Book the Fly Fishing Package at PlumpJack Squaw Valley Inn that includes private casting lessons and guided fishing on private, stocked ponds with famed fly fisherman, Matt Heron. Plus welcome snacks and wine in your guest room.
BOOK THIS PACKAGE
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3. Forego Brunch and Opt for Cocktails
Spend a night sipping manly cocktails, at one of San Francisco’s Hottest New Bars in mid-market.
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4. Gift Kits with a Kick
Choose from a number of great Cocktail Kit choices, including some classics like the Manhattan, Old Fashioned or a Sazerac.
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5. Burger & Wine: A Perfect Pairing
Indulge in two balboa burgers with the suggested toppings of blue cheese, bacon, and sauteed mushrooms, perfectly paired with a bottle of 2012 Adaptation Petite Sirah for $100.00
BALBOA CAFE SF


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6. PlumpJack Gift Baskets
Gift baskets don’t have to be a drag to receive, PlumpJack Wine & Spirits has gift baskets that will be sure to please Dad. From the Build a Better Bar Basket to the Three Cheers for Beer in a Bucket, our hand crafted baskets are loaded up with premium items.
PURCHASE ONE 

Memorial Day Wine and Swine Pairing

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Memorial Day is all about loving what you’ve got. It’s an opportunity to step back, slow down, and spend time with the people who make you feel great. It’s a chance to raise a glass to those who have fought for our country and commemorate the freedom with which we are blessed. That being said, Memorial Day is often all about the family and friends feast. This year we wanted to give you some pairing pointers on how eat well and share the love! Our buddy Kelly at PlumpJack Wine and Spirits Noe Valley compiled this lovely list for you:

Pairing with Pork: Six Wines That Go Well With Swine

  1. Unti Syrah – there’s always room for a nice juicy and peppery Syrah at the cook-out table. We can imagine many pairings, but the one that keeps sticking out is juicy, bacon-topped hamburger straight from the grill. 
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  2. Melville Santa Rita Hills Pinot Noir – Cherries are always a nice accompaniment to pork, this time it’s packed in your Pinot. How about a juicy pork chop brined and then thrown on the grill with a nice char and a full flavored Pinot to wash it all down. Succulent pork belly sliders anyone?unti
  3. Ridge Sonoma County Zinfandel – The perfect compliment with a rack of smoky ribs. The robust zinfandel flavor with hints of boysenberry gives the ribs that extra kick.ridge
  4. CADE Cabernet Sauvignon – The blueberry undertones work well with pulled pork sandwiches. 
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  5. Sean Thackrey Sangiovese –  Sip on this with spicy fennel sausages. 

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  6. Joseph Swan Cotes du Rhone –  Perfect alongside some teriyaki pork kebabs.swan
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 All wines mentioned are available at both PlumpJack Wine and Spirit locations
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