Taylor White Port (Portugal) – this port is prepared the same way as traditional port but using white grapes.  It is drier and fruity in taste, an unusual appertif, best served chilled. 
Remy Martin XO Excellence Fine Champagne Cognac  (France) – the tasting sheet on the website refers to notes of late summer fruit, juicy plums, ripe figs and candied orange, with freshly grated cinnamon and hazelnuts. 
Johnny Q Shiraz (Australia) – “Full bodied dense ripe berry fruit flavours balanced with vanillan oak but yet long and smooth.” (tasting sheet on Quarisa winery website)  
St. Ambroise Pale Ale – “…it is a hoppy, amber, full-flavoured ale.” (McAuslan Brewery website)

Trio – Cabernet Sauvignon/Shiraz/Cabernet Franc (Chile)
Masi Campofiorin Ripasso (Italy)
Fetzer Valley Oaks White Zinfandel (USA – California)

Cycles Gladiator Zinfandel 2006 is “smooth and deliciously complex with notes of black cherry, blackberry and peppery spice, complemented by well-integrated tannins and a full-bodied finish.  Produced in the Central Coastal region of California just south of San Francisco, it is a perfect match for grilled and roasted meats, as well as pizza or pasta with marinara.”  Okay, I cheated.  I took these tasting notes off the label on the wine bottle.  I agree with the label.  It is a delicous wine, smooth tannins with just a hint of pepper and some oak, not too much, just enough.

LEMON – INFUSED RICE PUDDING WITH SPICED PEARS
Serves 6

Pudding
2 cups table cream
2 cups homogenized milk
5 Tbsp sugar
1 vanilla bean, split and scraped
1/2 tsp ground cardamom
pinch sea salt
1/3 cup short grain rice
2 Tbsp unsalted butter
1 lemon, zest and juice only
Preheat oven to 350 F.  Heat cream, milk, sugar, vanilla bean, cardamom, salt and zest in a saucepan until scalding.  Stir in rice, bring to a boil, simmer for 10 minutes and transfer to a greased baking dish.  Place into oven and bake, stirring occasionally, 1 hour or until pudding is thick and browned on top.  Remove from oven, remove vanilla bean and stir in butter and lemon juice.

Spiced Pears
6 firm pears, peeled, halved and cored
1/4 cup unsalted butter, melted
1/4 tsp cardamom seeds, coarsely ground
1 tsp ground ginger
1/2 tsp cinnamon
1 cup brown sugar
Preheat oven to 300 F.  Place pear halves in a roasting pan cut side up.  Mix together melted butter and spices and brush over pears then sprinkle sugar evenly over.  Bake 1 hour or until tender and browned.  Remove and serve with pudding.

from Taste magazine Fall 2010

Voga Sparkling Pinot Grigio (Italy) – “Shimmering bubbles flow gently upwards and the light scent of white flowers and orchard fruit reaches you.  The creamy mouth feel and toasty, citrus finish give it a wide appeal.  Make desserts a real treat with this striking sparkling, well-priced beauty. Pairs with Lemon -Infused Rice pudding with spiced pears .”  (Taste magazine Fall 2010)
Paradise Ranch Merlot Icewine (Canada – BC) -“92 POINTS – “Paradise Ranch VQA MERLOT ICEWINE ranks among the best “red” Icewines tasted to date … pleasant raspberry-strawberry jam fruit with gentle Merlot tea-herbs and spiciness. Main attraction is terrific acid-sugar balanced on the palate. Sips and satisfies, even as it warms in the glass. Excellent length. Great packaging as well.”- David Lawrason, Editor-in-Chief, Wine Access Magazine & First-In-Line e-Report, Jan 2003″ (Paradise Ranch website)
Antica Raspberry Sambuca  (Italy) – flavours of black licorice and ripe raspberries meld together seamlessly.  CJ’s will have a tasting of this sambuca Friday 29 October 4 – 8 pm. 
Warthog Ale - (Canada – Alberta) – “Malty with a hint of toffee balanced with very evident hop and followed by a clean finish.” (Big Rock website)

Bishop of Riesling (Germany)
Vampire Merlot (USA)
Vampire Cabernet Sauvignon (USA)
Little Black Dress Merlot (USA)
Voga Pinot Grigio (Italy)
Masi Masianco (Italy)
Sogrape Mateus Rose (Portugal)

WOW!  The Stag’s Hollow Cabernet Sauvignon 2007 was AMAZING!!  I LOVED IT!!  Beautiful rich burgundy colour.  The American and French oaks lend a warm quality to the wine.  A smooth long finish with soft silky tannins.  The perfect wine for sitting by a crackling wood fire in the cold of winter.  It doesn’t need food to accompany it but if you wanted to might I suggest a  big fat juicy steak.  This wine is ready to drink now; I can’t imagine it getting any better.  It was too bad I had to share the bottle.

Sailor Jerry Spiced rum in 375ml size

Gibson’s 12yr old in the 1.75ml size (just in time for Christmas entertaining)
Fat Bastard Shiraz (France)
Beaucastel Cote du Rhone (France) (a definite staff pick)
Boutari Naoussa (Greece)