Satterfield’s Presents Summer Wine Series: Tastes of Spain, Argentina, and Chile

Please join us for a taste of Spain, Argentina, and Chile! 

$45 per person including tastes of wine and hors d’oeuvres, but excluding tax and gratuity.

For your tasting pleasure, we will be serving:

Mendoza Cabernet Franc Reserva (2014) Cava La Cuvee (2013)

Valle del Elqui Pedro Ximenez {2016)

Penedes Bianco Selecci6 (2016)

Yecla Monastrell (2014)

The New Star of Your Next Backyard Party: Refreshing Summer “Session Cocktails”

What are “session drinks”?

Low-alcohol drinks for any occasion.

Out with the Old, In with the New: Bamboo Too

The Bamboo, created in the 1890s in Japan and a regular on American menus by the turn of the 20th century, is made with sherry, dry vermouth, simple syrup and a mix of Angostura and orange bitters. 

Combine 1 1/2 oz. each dry sherry and dry vermouth with 1/2 oz. Campari in a cocktail shaker. Add a few ice cubes. Stir until chilled, then strain into a coupeglass. Twist 1 strip of orange peel over the drink to squeeze out the essential oils, then garnish with it. Serving size, 1 drink, less than 120 cal.

 

The Ultimate Refresher: Pimm’s Spritz

In the 1840s James Pimm, the exalted landlord of an oyster bar in London’s financial district, invented and marketed it as a health tonic. The mixture became so popular over the next decade that Pimm then began selling his top-secret concoction commercially and then globally as the fingers of the British Empire reached into India, Canada, Australia and the Caribbean.

Muddle 1 halved slice of cucumber with 1/2 tsp. sugar in a cocktail shaker. Add 1 1/2 oz. Primm’s No. 1 liqueur, 1/2 oz. lemon juice and ice. Shake well, then strain into a Collins glass filled with fresh ice. Top with 1/2 cup club soda and stir to chill. Garnish with a cucumber slice, a lemon slice, and fresh mint, if desired. Serving size, 1 drink, less than 120 cal.

 

A Cure for the Summer Heat: Basil Caipirioska

Caipirinha (a Brazilian cocktail made with cachaça (pronounced “cah-cha-za”), lime or lemon juice, sugar and crushed ice) isbelieved to have originated in São Paulo towards the end of World War I. It’s original recipe consisted of cachaça, green lemon, honey and garlic and was initially prepared as a medicine to ease the effects of the Spanish Flu.

Muddle 2 lime wedges and 3 fresh basil leaves with 1 tsp. of simple syrup in a rocks glass. Add 1 1/2 oz. vermouth bianco, 1/2 oz. vodka and ice to fill the glass. Stir to chill. Top with 1/2 cup club sodaServing size, 1 drink, less than 120 cal.

 

Escape the heat and enjoy one of our many cocktails. We have a wide selection of alcohol supplying our talented bartenders waiting to serve you!

 

Source: Eating Well (July/August 2018), “Drinks You’ll Remember”.

Satterfield’s Presents Summer Wine Series: Tastes of Italy

 

July Summer Wine Series Invite

 

Please join us for a taste of Italy presented by United Johnson Brothers with Michael Goldstein!

 

$45 per person including tastes of wine and hors d’oeuvres, but excluding tax and gratuity.

 

For your tasting pleasure, we will be serving:

Santa Cristina, Toscana Cipresseto Rosato (2016)– Notes of raspberries and wild strawberries compose a fresh and aromatic bouquet on the nose. The palate is soft, balanced, and with a long and fruity finish and aftertaste.

 

Pieropan, Soave Classico (2015)- Brilliant yellow straw in hue with a greenish tint, the wine opens with delicate aromas reminiscent of almond blossoms, marzipan, white peach and honeysuckle. On the juicy palate, crisp acidity frames flavors of toasted nuts, lemon zest, pomme fruits and apricot. Exceptionally balanced, the wine concludes with a lingering finish that offers both length and concentration, wrapping up with delicious notes of honeycomb and marzipan, energetic minerality, and creamy lift.

 

Feudi di San Gregorio, Fiano di Avellino (2016)– Golden yellow with brilliant green reflections. aromas reminiscent of the Mediterranean with fresh flowers, chamomile, yellow peach and candied orange.  of the softness of the vine that are supplemented by freshness and minerality.

 

 Allegrini, Valpolicella Classico (2016)– A fresh, fruity red with lemon, dried-cherry and raspberry aromas and flavors. Medium body, bright acidity and a clean finish.

 

Bruno Giacosa, Barbera d’Alba (2015)– Expressive aromas of red fruit, black cherry and spice notes are matched with a fresh, lively mouthfeel and delicate acidity on the finish.

Advice for Choosing the Right Wine for a Present

There is always an occasion around the corner that calls for celebration. Birthdays, house warmings, bridal showers, graduations, and professional promotions mean presents! Here are a few tips on choosing the right wine, no matter the occasion.

 

Season should be the #1 reason.

Pay attention to the time of year. Lighter, fruity flavors for Summer and Spring.

 

Keep the recipient in mind.

Picture his/her taste and personality. Does s/he have a sweet tooth? Choose a dessert type wine. More conservative? Choose a sparkling or lighter red wine.

 

Don’t get distracted by the appealing label or bottle design.

Make a thoughtful decision based on the preceding advice. Labels do not always accurately speak to the quality and taste of what’s inside the bottle. Be sure to stick to mid-range prices and consult an expert.

 

Not on a budget? Buy more than one bottle.

If you do not have a set budget or you are buying bottles with friends, variety is best. Pick a few bottles and arrange them in a gift basket/box. This way, you will offer a wider range of flavors and s/he gets to pick their favorite (be sure to take a mental not for next time you plan on purchasing wine for him/her).

 

Visit our menus to view the current wine list at Satterfield’s. We have knowledgable bartenders and servers to assist you in choosing the right wine for your dinner, dessert, or mood!

Satterfield’s Presents Summer Wine Series: Tastes of France

Please join us for a taste of France with International Wines & CraftBeer!

 

We plan to pour a sparkling Crémant, a Muscadet, a Beaujolaise, a white Burgundy, and a Cotes du Rhone.

 

Crement (sparkling): made with the same technique as Champagne, but from outside the Champagne region.

Muscadet: made in the region around Nantes, taste of melons and tree fruit, a traditional partner to raw shellfish. They are also ideal partners to seafood salads and lighter fish dishes that tend toward the briny side of the spectrum.

Beaujolaise: meant to be enjoyed young, and often benefit from a slight chill, making it a great option for warm-weather red wine.

Burgundy (white)unoaked simple wine with mineral and apple notes.

Cotes du Rhone: one of the largest appellations in all of France, it’s also one of the oldest. Meant to be enjoyed on release, majority of Cotes du Rhone wine do not require aging.

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Tips for Wine Pairing with Veggies

With Spring in the air and Summer quickly approaching, vino and vegetables will more than likely become a regular part of most dining experiences. The general wisdom is that one should pair white wine with fish and reds with meat, but what about wine pairing with vegetables?

 

Light, Bright, & Dry Flavors

  • Dishes Featuring Citrus flavors, Squash, Asparagus, & Earthy Herbs (tarragon, parsley, and dill)
  • Pairs With Dry Whites: Pinot Gris or Sauvignon Blanc

 

Blush & Dry Flavors

  • Salads or Dishes Highlighting Strawberries, Beets, & Radishes
  • Pairs With Dry Rosé

 

Red & Big Flavors

  • Dishes With Elements of Blackberries, Plums, Swiss Chard, Watercress, & Nasturtium Pesto
  • Pairs With Cabernet Sauvignon

 

When in doubt, simply remember the color of the wine and the color of the vegetable should be similar! 

Here’s one of our veggie-centric dishes. We have a fine selection of wines just waiting to be paired with locally sourced produce! Call us today to make a reservation.

 

 

We Can Help You Figure Out What’s Fueling Your Hunger

Being consistently hungry throughout the day becomes pretty inconvenient and expensive.

 

Based on research and nutritionists, here’s why you might be hungry at this very moment.

 

Fast vs. Slow Digestion

You might gain energy after eating a meal, but how soon you become hungry is determined by digestion. Heavy carbohydrate meals boost your energy, then leave you hungry due to quick digestion. This also applies to foods with a lot of refined sugar (juice, candy, pastries, flavored yogurts) that cause your blood sugar to rise and drop within a couple of hours. Adding proteins and healthy fats (which are broken down by the body at a much slower rate) to your meals keeps you feeling full longer.

For breakfast, try adding nuts or hard-boiled eggs to your morning meal.

 

Beware of Pre-Packaged and Low-Fat Foods in Stores 

These foods often lack nutritional value and cause a quick spike/drop in your level of blood sugar. Consuming low-fat foods can often leave you hungrier than eating high-carb foods.

Fight cravings and feel full longer by eating more healthy fats (fatty fish, nuts, avocados, eggs). 

 

Timing Is Everything

Poor sleep hygiene alters hormones related to hunger and make you crave treats high in sugar. How frequent you eat, and how long you consistently sleep, can leave you more or less hungry.

An earlier bed time and later morning alarm helps your body better process the foods you eat and influence the choices you make. 

 

Binge Watching (And Eating)

Sitting for long periods of time and being distracted while eating can lead your brain to believe you need to eat sooner than later.

Simply focusing on your meal while dining can reduce hunger. 

 

First, Quench Your Thirst

When you begin to become dehydrated, your first thought is hunger. Don’t be fooled, drink up!

Keep a water bottle with you throughout the day as a constant reminder to drink. Switch up your water intake by infusing it with fruit. 


We have whole, fresh ingredients on the menu that will leave you feeling satisfied longer!

Call 205-969-9690 to make your reservation today.

 

 

Stress Less: Eat Healthy, Be Happy

Incorporating these foods into your diet can help lower stress and make you feel happier!

 

Zinc

Research has found that feelings of depression can be lessened with the help of zinc. Zinc is needed by neurons to best function in the parts of the brain regulating mood.

Spinach, Swiss cheese, oysters, beef, pork, and chickpeas.

 

Magnesium

By calming your nervous system, magnesium can help you feel less anxious.

Bananas, almonds, pumpkin seeds, sunflower seeds, cashews, flaxseeds.

 

Cocoa

Endorphins and cocoa hit the same receptors in your brain! Chocolate can actually calm you and make you feel happy.

Dark chocolate labeled at least 70% Cacao. eat no more than 1 oz. a day.

 

Need another great way to reduce stress during the week? Skip commuter traffic and stop by after work!
Call ahead to make reservations 205-969-9690 today.