Watch out: American brewers are raising the limits with high-alcohol beers

There was a time when we knew what to expect from our beer: Five percent alcohol was a safe bet, whether you were sipping pale lager or dark stout, foreign or domestic. But bold, malty brews are upending that easy-drinking expectation, with many beers flirting with strengths of 10 percent alcohol or more.

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I’ve always had a soft spot for Corkscrewed, the wine-crates-on-the-floor enterprise tucked in the back of a Route 70 strip mall. So I was very sorry to hear that the store is closing after a six-year run.

But I can’t even pretend to be sorry to hear about its going-out-of-business sale. It’s the type of thing State Store shoppers can only dream about: Deep discounts on every bottle, plus a generous offer to order full cases of wine (pre-paid only) and ever-versatile wooden wine cases, available, as the store’s closing announcement phrased it, “free to good homes.” Doors close Friday, September 21st.

Corkscrewed, 1990 Marlton Pike East (Route 70), Cherry Hill, 856-874-1090

Image, photos.com

Next time you’re in Kitchen Kapers eyeing up one of those shiny, whole-month’s-rent Jura-Capresso espresso machines, keep this in mind: You might be able to score it at half its price.

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Pinot grigio has grown hugely popular over the last decade, but few of its fans have tasted the “original” style, of which the Italian version is but pale imitation. This grape is native to France, where it is called “pinot gris,” and is a particular specialty of the Alsace region along the German border. Here, this grape gets riper and far more flavorful than anywhere else in the world. Pinot grigio may be known for its delicacy, but Alsace pinot gris delivers opulence and flavor intensity.

Among Alsace wineries, Trimbach is not the largest, but it certainly has the greatest reputation. Long a leader in the region, this house is run by the 12th generation of the Trimbach family and honors regional tradition over modern wine fads. Their pinot gris is opulent in texture and displays a hint of sweetness. Aromas of orchard fruits, like peach and nectarine, mingle with floral hints of honeysuckle. A lovely partner for spicy foods, like chicken curry, this $18.99 pinot gris is also outstanding with cold summer dishes like poached salmon or cold roast chicken.

The idea may have started with the muddled mint in the mojito craze, but local mixologists are adding a fresh dose of flavor with a variety of herbs in their creative concoctions. This summer’s drink menu at Brasserie Perrier boasts local farm Branch Creek’s lemon verbena in their mix of muddled lemon, Level vodka, lemonade and ice served in a high roller glass for $10.

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Chile is now accepted as one of the world’s finest wine regions. Not just for cheap and cheerful wines anymore, Chile has gained new standing with the emergence of wines like this one that break the “full-bodied red” mold. While we may associate Chile with merlot and cabernet, the country’s unique geography ensures that virtually any style of fine wine can be made well somewhere. Unoaked white wines, like this bold and zesty $9.99 Sauvignon Blanc, are particularly well suited to the coldest coastal sites.

Montes’ snappy Sauvignon Blanc has a sharp herbal backbone that delivers quenching refreshment, thanks to the cooling influence of the Pacific, which lies within sight of the Leyda Vineyard. But luminous, cloud-free summers put some meat on those bones; ripe, juicy, tropical flavors like passion fruit, guava and ruby grapefruit.

This delicious white is the perfect choice for foods accented with vinegar or green herbs, especially salads and seafood. Try it with a goat cheese salad, marinated calamari or pesto crostini.

Montes “Leyda Vineyard” Sauvignon Blanc 2006, $9.99, Chairman’s Selection item, in Select Stores. For store-by-store inventory or for more information, call 800-332-PLCB or visit lcb.state.pa.us

Image courtesy of monteswines.com

There is no denying that cold-brewed iced coffee has a softer, smoother taste than its hot-brewed-then- quickly-chilled cousin, but it comes at a cost: a lengthy, overnight brewing process. No good. July or January, I need coffee that gets into my hand quickly and on the go.

So, while it’s decidedly un-gourmet, I’ve learned to love hot iced coffee. Phoenixville’s Steel City Coffee does it right. To offset the extra water from melting ice cubes, they brew their strongest coffee (some days French roast, some days Columbian) in a higher grounds-to-water ratio than a regular hot cup of joe.

Some other tricks for perfecting a hot-brewed cup of cold coffee: Freeze cold coffee into ice cubes, so that coffee — not water — is melting into your cup. Try shaking your chilled coffee in a cocktail shaker with ice and take it cube-less to go. Or do like the Thai and balance out a bitter edge with some sweetened condensed milk.