Corazon Anejo Tequila aged in Van Winkle Casks

ripExpresiones de Corazon Barrel-Aged Tequila is a collaboration between David Grapshi, Tequila National Sales Manager with Gemini Spirits & Wine, Harlan Wheatley of Buffalo Trace, Miguel Cedeño Cruzand the tequila master distiller Mario Echanove.

From Corazon’s website:

“In 2010, Corazon acquired the best barrels from the Buffalo Trace Antique Collection ‚Äì including 21 barrels from each category of George T. Stagg, Sazerac Rye 18, Old Rip Van Winkle and Buffalo Trace. Using these award-winning barrels from Buffalo Trace provided its own flavor and unique characteristics to the Tequila. They were then stored in the first row at Casa San Matias aging facility in Acatic, Los Altos Jalisco, insuring the ideal level of air flow to aid in the aging process.”

The Old Rip Van Winkle Anejo spent 23 months in cask and is bottled at 40% ABV.

Available in very limited quantities at Fairview Heights.

Sommelier Showdown IV is just around the corner!

The Randall’s Wines and Spirits Sommelier Showdown returns to Copia Restaurant and Wine Garden as Glenn Bardgett, nationally recognized and award-winning Beverage Director for Annie Gunn’s, faces off against Linda McGovern, Certified Sommelier and head of Major Brands’ Crush Division. The action takes place Thursday, July 18, at 7:00pm.

You’d be hard pressed to find two better recognized names in the St. Louis wine scene than Linda McGovern and Glenn Bardgett, and so it will come as no surprise that they’ve crossed paths before. In fact, the two have been friends for almost 30 years. They first met when Linda was a customer at Glenn’s wine shop on Page. That store eventually sold to Brown Derby where Bardgett continued to work. When he made the move to Annie Gunn’s, it was McGovern who replaced him. Now a wine rep for Major Brands, Linda calls on Annie Gunn’s regularly to promote wines from her Crush portfolio. Without question, the two share a mutual respect. And so it will be a rare treat, perhaps even a once-in-a-lifetime experience, to see them set all of this history aside, smear on the war paint, and attempt to brutalize each other in three rounds of competitive wine pairing.

Guests at the event will enjoy three courses and six wines while cozily enveloped in Copia’s gorgeous (and well air-conditioned) wine garden. The Somms, on the other hand, will be feeling the heat as they struggle to pair wines with the Showdown’s most challenging menu to date.

While our seasoned wine pros enjoy top billing, it may well be Copia’s Chef Zack Fiordimondo who wins the day. Round one will showcase an igredient as loathed by sommeliers as it is by the average third grader, Brussels sprouts! Here they’ll be sauteed and accompanied by mixed greens and a bacon Vidalia dressing. For round two, Fiordimondo will let up on the gas only slightly as he offers up a blue cheese and portabella yukon gold potato cake topped with smoked pork and an apple cider glaze. In keeping with a summertime grilling theme, the third and final round will feature smoked brisket, garlic crostini, and a barbecue vinaigrette. That’s right, barbecue vinaigrette at a wine pairing competition. It’s really just sadistic at this point.

As always, the ticket price will be a mere thirty-five dollars for three courses, six wines, a show, and gratuitous tequila. Copia can be reached at 314-241-9463 for reservations. We’ll see you there.

Somm Showdown IV

Huizache 100% agave tequila – Now available


Huizache Silver -

A vanilla buttercream frosting nose masks most of the green agave notes underneath. The first touch on the tongue is smooth and sweet, giving way to a spicy freshness and a crisp, clean finish. Not surprisingly, this little tequila was a bronze medal winner at the SF Spirits Competition in 2010. A very tasty little find!
Huizache Reposado -
Huizache Reposado tequila is aged for at least a few months in white oak, qualifying it for the ‘reposado’ (or ‘rested’) title and providing the tequila a pale yellow color. They say ‘the flavor comes from the perfect balance between agave and wood.’