Newsletter

September 16, 2008

Back from our vacation to Finland with renewed energy


Kippis (Cheers) from Finland!
Our vacation was absolutely wonderful, it was so good to visit family and friends, and just kick back and enjoy good meals and wine with good company. On the business side of the trip we stopped by the iittala factory, among others and were able to see how they make the glass birds that we sell, it was fascinating. We have written a blog about the trip so go check it out along with photos on our web site.

A special thank you to Tanya and Kathy for holding down the fort while we were gone. They both did an outstanding job; we have received several compliments from our customers. Though we did receive some concerning emails, something about a fire (it was a joke)...

There are still available a few Rhythm and Roots Reunion Special Weekend Tickets that include parking behind Inari Wines and Saturday wine tasting and a cool place to hang out between venues plus other goodies from BRRR. This is a fundraiser for the BCMA. Call Bristol Rhythm and Roots at 423-573-4898 to reserve yours.

Machiavellis and Troutdale Bistro are waiting for their wine and liquor license so in the interim they allow you to bring your own wine so to accommodate your wine purchases to go with your dinner Inari Wines has extended hours on Fridays and Saturdays till 8 pm. Dinner without wine is like a day without sunshine.

Our wine tastings on Saturdays are becoming ever more popular, we are working hard to keep them interesting and informative. You can always check from our website tasting notes for the upcoming and also past tasting notes. Tastings are Saturdays from 4 pm to 7 pm; cost is $5 per person. This coming Saturday as it is Bristol Rhythm and Roots Reunion weekend, we wanted to promote our local wines from Abingdon Vineyard & Winery.

Latest new products that we have added recently:

? Palacios cured chorizo from Spain, it is excellent in stews, potages, omelets, paellas, or served as part of a tapas. Palacios Chorizo does not contain any preservatives or artificial colors, just pork sausage cured with paprika and garlic. We made a creamy white bean and chorizo soup and it was excellent. I will post the recipe on the website.

? Kerrygold Pure Irish Butter. This butter is so appealing golden that it looks as though it has been colored, although the color is natural, coming from the beta-carotene in the intense green Irish grass consumed by the cows. Made in the style of all premium European butters, Kerrygold's higher fat content gives its butter a distinctive richness. Once you try this ? there is no going back to regular butter.

? Aussie Jack from Murray Bridge Cheese Co. in Southern Australia. This Monterrey-Jack style cheese has a tangy pleasant flavor, and it melts wonderfully on the grill or in sauces. Made of whole milk that is never treated with rBGH (recombinant bovine growth hormone), ensure pristine quality.

? From Robert Rothschild Farm we have Anna Mae's Smoky Sweet BBQ Gourmet Pretzel Dippers, Caribbean Jerk Rub, Onion Blossom Horseradish Gourmet Pretzel Dippers, Black Bean Dip, and Green Chile Pepper Dip.

A personal note from Aulikki: thank you all so very much for cards, meals on wheels, goodie baskets and well wishes after my surgery last Wednesday. I am recovering very well and hopefully make it to the tasting this Saturday. Hope to see you there!