Sella & Mosca Cannonau Reserva Di Sardenga (Italy) – “In the most outstanding vintage years, Sella & Mosca produces a Riserva version of its Cannonau, made from grapes picked in selected portions of its Cannonau vineyards. Aged three years in oak prior to release, this aristocratic red will sustain a decade or more of aging.  Sardinia’s premier wine estate, Sella & Mosca, is known on the Italian mainland and elsewhere in Europe for its remarkably fine and distinctive wines. Sella & Mosca ranks among Europe’s most progressive wine estates and comprises the second largest contiguous vineyard in Italy. Grape Varieties 100% Cannonau Color Rich red Bouquet Intense with scents of violet. Taste Well-rounded and supple with rich, ripe, plummy flavors.”  (tasting notes from www.wine.com)
Quail’s Gate Fortified Vintage Foch (BC) – Our FVF possesses aromas of coffee, mocha and dark chocolate, mingling with dark fruits and complex Foch notes. A rich round palate with residual fruit sweetness and fine grain tannins make this a great after dinner crowd pleaser. Enjoy as is, or pair it with stronger cheeses and rich chocolate desserts. This wine will benefit from bottle aging…” (tasting notes)
Cruz Garcia Real Sangria (Spain)
Czechvar premium beer (Czechoslovakia) – the original budweiser
Mike’s Hard Pomegranate Lemonade
ChaCha Pheasant’s Tears Grappa - (Georgia) – “Grappa is a uniquely Italian drink. Traditionally, made from pomace, the discarded grape seeds, stalks, and stems that are a by-product of the winemaking process, Grappa has been around since the Middle Ages. For generations, Italians have sipped this “firewater” after meals and even added a little to their morning espresso, to “correct” it. Once considered an acquired taste, popular only in Italy, Grappa, today, is making itself known around the world. Distilleries from Australia to Oregon, as well as Italy, are trying their hand at making Grappa, with surprisingly good results.  Traditionally, Grappa is served chilled in small glasses and served after the meal, as the Italians believe that it aids digestion. Correctly, Grappa should be swirled gently in the glass and then brought to your nose, before tasting. It is then tasted in small sips. In Italy, Grappa is also added to espresso to make a “Café Corretto,” a popular after-dinner concoction. In the United States, you’ll find Grappa at higher-end Italian restaurants and retailers. If you’ve never tried Grappa, you’re in for a treat. It’s a fiery, but tasty beverage, just the thing for a cold winter’s night.”  from www.lifeinitaly.com

5 am Saint (Brewdog microbrewery – Scotland)
Michel Torino Cuma Organic Malbec (Argentina)
Effen vodka