Twins Liquor Briargate Crossing

On 8/26 two criminals drove a stolen car through the front door of our Store! Any leads on the perps from the public would be greatly appreciated! We apologize for the inconvenience, but kindly request that our wonderful customers use the south entrance until we can get the doors operational again. While we are glad to allow pets in the store, we kindly request that you leave your car in the parking lot. Thanks, Your friends at Twins

Bacon & Blue Cheese Grilled Salad

#17 WINE SPECTATOR TOP 100 Tarima Hill Paired with a Grilled Salad with Bacon & Blue Cheese Oh yes… this is going to be an instant favorite. The crispy char that comes from the grilling of the romaine and the BOLD Rich Flavors of the incredible Tarima Hill that’s bold, and rich with great acidity makes for an incredible fun pairing for patio season. SHOPPING LIST: - PRODUCE: Romain Lettuce 1 head per person, micro herbs to garnish if you like - DAIRY: Good Blue cheese, could be Spanish like a Cabrales, also I love Gorgonzola - MEAT: Good Quality Bacon - PANTRY: Good olive oil and a balsamic reduction ( you could make your own by going to youtube and searching balsamic reduction) COOKING INSTRUCTIONS: 1. Pop the Tarima Hill and let it get breathing. It’s amazing as it opens up. Then Fire up the grill on high heat. 2. Cook bacon until crispy on a pan on medium high heat. Then chop 3. Slice romaine heads in half. Drizzle with olive oil and sprinkle with salt and pepper. Place on Pre-Heated grill face down. Grill on the OPEN Grill until a nice char covers the outside. 4. Plate with crumbled blue cheese, nice olive oil drizzle and chopped crisp bacon. Now swirl the balsamic reduction and serve with the SUPER Tasty Tarima Hill!! #WineSpectatorTop100 #TarimaHill #Bacon

Rose Pairing

ROSÉ SEASON!! It’s Time for some PINK!!! Here’s a FUN & Healthy Twist on Pizza that’s PERFCET with the exciting fruit characteristics of this Honoro Vera Rosé! SHOPPING LIST: - PRODUCE - 2 large Eggplants, 1 container cherry tomatoes, Fresh spinach or Fresh Basil - PANTRY - 24 oz jar Tomato Sauce - DAIRY – 20 sliced provolone cheese or medium package of mozzarella PREP INSTRUCTIONS: - Preheat your oven to 425 F. arrange the sliced eggplant on two trays. Drizzle with olive oil, Sprinkle the Himalayan sea salt and bake for 15-20 minutes until softened. - Remove the baked eggplant and let cool. Turn the broiler on, spread 1 tablespoon of tomato sauce over each eggplant round followed by one slice of provolone. Arrange some fresh spinach and cherry tomatoes over the cheese and broil for 3-5 minutes. Make sure you keep a close look while the eggplant is under the broiler as they can burn really fast. - Now serve with the beautiful Honoro Vera Rosé, and BAAAAAAM! A perfect start to Rosé season! We look forward to seeing you in the store soon and sharing this and many other fun wines with you!! #RoseSeason Photo Credit Eat Good for Life

want to WIN a FREE Dinner like this? We ❤️ our customers and want you to WIN! Well then... Do the following to be entered. 1. LIKE the Food & Wine Pairing Videos 2. COMMENT and tag a friend in the video 3. SHARE the video in your wall. Enter as many times as you like each video we have old and new you can do the same. Must be 21 or older. Food & wine pairing event will be for 8 people. Drawing will be in June.

OPP Pinot Noir & Roasted Mushrooms

YOU DOWN WITH OPP? Yea you know me. OPP is Other People’s Pinot, a tasty Oregonian Pinot Noir. And with this recipe, there’s nothing better than walking into the house to the smell of roasting mushrooms, garlic and fresh herbs when paired with OPP Pinot Noir it’s a Slam Dunk!!! SHOPPING LIST: - PRODUCE - Fresh Garlic, 1 lb Assorted Mushrooms, Chives, Thyme & Parsley - PANTRY - Olive Oil, Salt & Pepper - MEAT DEPT- (optional protein, we've got a bunch of good choices) - DAIRY – (optional eggs or Goat Cheese) PREP INSTRUCTIONS: - Heat the oven to 475°F. Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 15-20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 5-10 minutes, or until they are dark and slightly shrunken. - Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately. - You can feel free to top it with any protein you like, I love Salmon myself… or it could be a poached egg or some goat cheese. Now with the OPP Pinot noir, you’re going to SURELY be SOOOOO Happy You learned this one! + your house will smell AMAZING!!! #YouDownWithOPP #OregonPinotNoir

YUMMY SCALLOPS & CHARDONNAY If you love scallops like we do, you’ll find there SOOO simple and easy to prepare, and with a tasty Chardonnay like CP, it is an absolute delight!!! SHOPPING LIST: - PRODUCE - 1 whole lemon, zested & juiced, micro greens - PANTRY – olive oil, store bought pesto (or make your own) - MEAT – 1 lb large dry-packed scallops - DAIRY – 8 oz heavy whipping cream COKING INSTRUCTIONS: - Scallops are all about getting a GOOD Sear, and not overcooking them. They cook FAST so don’t overdo them. - First, pat dry the scallops and season with Salt & Pepper. Pre-Heat the pan to Medium-High heat, ideally cast iron. Pan-Sear the scallops 2 minutes on one side then 1 minute on the other getting a nice golden crust on the outside. - While this is going, reduce the heavy whipping cream in another pan with the pesto. Plate the scallops right away, drizzle the sauce over the top, and garnishing with microgreens. - Now enjoy the way the hint of oak on the CP enhances the caramelization of the scallops, the minerality of the scallops & micro-Greens pulls out the beautiful delicacies in the CP, and the beautiful fruit pops as you enjoy realizing how easy Scallops are to prepare! Photo & Recipe Credit Dash of Savory

SCARPETTA = 😋 If you don’t know Scarpetta by now, I’m excited to be the one to introduce you! Scarpetta is made by Chef Lachlan, Mackinnon-Patterson & Master Sommelier Bobby Stuckey from one of Colorado’s TOP restaurants Frasca right here in Boulder! They have a HUGE passion for North-Eastern Italy, Friuli! This pairing represents how you do the end of the afternoon in Italy, a delicious bottle of Scarpetta Pinot Grigio and some beautiful cured meats. One of the favorites you’ll have at Frasca Food & Wine is Grissini & Shaved Prosciutto. This can be easily done at home, but will never be quite the same if you’re not using the beautiful hand-powered slicer that shaves the meat just perfectly without heating it and so paper thinly, it melts in your mouth. Now for doing it at home, make sure you ask for it to be THINLY sliced in the deli and look for FRESH Grissini, don’t get ones about to expire and stale. Then plate and allow the Prosciutto to warm up a bit, and serve with the DELICIOUS Scarpetta Pinot Grigio and you’ll put a smile on your face, no matter what the work day presented.

MALBEC & TASTY CHICKEN! This dish LOOKS Fancy, and yet it’s SOOO Simple, the Big Bold flavors of the Altos Las Hormigas Malbec stand up beautifuly to the Asian spices and depth of flavor in this dish. SHOPPING LIST: - PRODUCE: 2 Large Garlic Cloves (not heads of garlic) and 2 tbsp minced fresh ginger - MEAT: 16 Chicken drumsticks (3 pounds) - GROCERY 2 tbsp vegetable oil, 1/4 cup Thai Sweet Chili sauce, 1/4 cup unseasoned rice vinegar 1/4 cup chicken stock or broth, 1 tsp Chinese five-spice powder, 1 tsp toasted sesame oil 1 cup toasted sesame seeds Step 1 Pop the Altos de Hormigas Malbec, and take a sip or two, let it breathe while you cook. Preheat the oven to 425°. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice, until cooked. Step 2 Meanwhile, in a blender, combine the hoisin sauce, chile sauce, rice vinegar, stock, ginger, garlic and sesame oil and puree until very smooth. Transfer to a saucepan and simmer until slightly thickened, 5 minutes. Step 3 Transfer the chicken to a bowl and toss with the sauce, until completely coated. Preheat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally, until glazed and sticky. Now enjoy the sweet and slightly tangy pairing with the Delicious and Smooth Altos Las Hormigas Malbec!!! You’re going to blow your friends away with this Fancy, not so Fancy dish Photo credit Food and Wine

COOKING with APHRODISIACS! Happy Valentine’s Day ♥️🍷! Today's recipe is not only filled with Heart Health, but Aphrodisiacs as well! It’s POMEGRANATE!! This delicious pairing with the BEAUTIFUL Rose from Charles & Charles is sure to win the heart of your loved one. SHOPPING LIST: - PRODUCE - Pomegranate arils, or whole pomegranate, pear, red onion, cilantro, lime - PANTRY – corn chip cups PREP INSTRUCTIONS: - Dice Red onion, & Pear into small dice, season with a little salt and pepper, squeeze lime juice and toss with Pomegranate arils! Chill and when you’re ready to serve, spoon into cups and VOILA! It’s really that simple!!! - With the Charles & Charles Rose, you’re going to be DELIGHTED with the “outcome” of pairing these aphrodisiacs together! Happy Valentine’s Day!!! #CharlesandCharles #rose #Foodandwine

HEALTHY a BLT??? What??? You’ll LOVE this healthy pairing! The Delicious Colossal Red, which got 91 its from Wine Spectator paired with this easy to prepare Blackened Salmon BLT: SHOPPING LIST - Produce (Butter Lettuce, Avocado, Red Onion, cherry tomatoes) - Meat Dept (Fresh or frozen Salmon, Bacon) - Pantry (Blackening Seasoning, Olive Oil) COOKING INSTRUCTIONS 1. Bake the bacon on a rack ideally to help fat be drained. 400 degrees, for 12-15 minutes (just check frequently). Blister tomatoes at medium-high in a cast iron pan with olive oil, salt and pepper while bacon is cooking. 2. Heat pan on medium-high heat, sprinkle with blackening seasoning on both sides, and sear in a little olive oil. Don't overcook. 3. Chop lettuce, onion, and Avocado. place in bowl. Top with warm Salmon, tomatoes & bacon, Drizzle with olive oil if desired. Now, pop the Colossal Red and you’ll be on your way to a Tasty, Healthy dinner experience. Also, a little square of dark chocolate with the Colossal is a GREAT way to cap off the evening. photo credit Karly’s Kulinary Krusade

TAPA TUESDAY! Presented by Casa de Valor, PEA & RICOTTA RAVIOLI Perfect for any tapas party, these crispy fried wonton pea and ricotta ravioli are always popular. Ingredients - 1 cup ricotta cheese - 1 cup green peas - 1 egg - 1/4 cup grated Parmigiano Reggiano - 1 fresh lemon Zested - 1 teaspoon chopped fresh thyme leaves - 1/2 teaspoon Kosher or sea salt, or to taste Fresh cracked black pepper, to taste - 40 wonton wrappers - Grapeseed or other frying oil, for frying - Tomato sauce, or béchamel sauce, for dipping. Step 1 In a bowl combine the ricotta cheese, peas, egg, Parmigiano Reggiano, lemon zest, thyme, salt and pepper. Set aside. Step 2 Lay out about 6 wrappers. Scoop 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges, sealing the raviolis as well as pressing out as much air as possible from the centers. If desired, cut the edges with a fluted cutter or roller. Step 3 Repeat process with remaining wrappers and filling. Step 4 In a large skillet, heat about 1/4-inch of oil over medium-high heat to 350 degrees F. In small batches, fry each side of the raviolis until crisp, about 30 seconds each side. Remove with a slotted spoon and serve hot with desired sauce or other accompaniment

HEALTHY PAELLA & TASTY RED Yes, you can make anything healthy, like Paella to help you with your New Years resolutions. And of course one of the healthiest beverages you can indulge in is Red Wine, and the Garnacha de Fuego is not only delicious but SUPER Affordable. SHOPPING LIST: - PRODUCE - ¼ bunch Italian flat leaf parsley, ½ Yellow Onion Chopped, ½ Read bell pepper chopped, 1 lemon zested, 2 cloves garlic crushed - FROZEN – 1-2 bags riced cauliflower (1.5-2 lbs) - PANTRY – olive oil, 1/2 tbsp paprika, 1 tsp dried oregano, ½ tsp red chili flakes, 1 bay leaf, a small pinch of saffron threads, 2 cups chicken stock - MEAT – 1 lb chicken, ½ lb chicken chorizo, ½ lb shrimp COKING INSTRUCTIONS: - Dice chicken into small cubes mix in with 2 tbsp olive oil, paprika, oregano plus salt and pepper and let marinate for 30 minutes - Pre-heat an oven to medium heat, add 2 tbsp olive oil, garlic chopped red chili flakes, & cauliflower. Cook 3 minutes or until garlic is softened and slightly browned. Add bay leaf, saffron, lemon zest & chicken stock. Bring to a boil then reduce heat to low and simmer for 20 min. - Heat a large pan on medium-high heat. Add marinated chicken and chopped onion, brown for 5 minutes, then add bell peppers & chorizo. Brown for another 5 minutes. Add shrimp until cooked pink, and then pour all ingredients in atop the Cauliflower. This will be so delicious with the beautiful fruit of the Garnacha de Fuego. You’ll be going back for Guilt-Free Seconds. Photo Credit TheFeedFeed.com

New Years Eve BUBBLES & Food Pairing! PLUS 6 Course 6 Wine Pairing Party Winner Announced as well! This pairing is SOOOO Simple: SHOPPING LIST: - Aubry Brut, Champagne - Cream Cheese Block - Good Blue Cheese - Phyllo Cups (in frozen section) COOKING INSTRUCTIONS: First, pull out the Phyllo cups and let them thaw out. Then in a double boiler (a pot with 2" water boiling and a mixing bowl on top) Soften the cream cheese block, then fold in the blue cheese crumbles at the end. Put in Ziplock bag or piping bag and pipe into the Phyllo cups. Top with a small slice of Bartlett pear and VOILA! Done deal, simple appetizer to go with the incredible Aubry Brut Champagne, with it's citrus, toasty apple and wonderful underlying spice tones. AND!!!!! Most Excitingly we've got a WINNER for the 6 Course & 6 Wine pairing party for 8 people at your house! It's Jeff Eckles

EASY Holiday APP & Wine Pairing: Lamb Lollipops make EVERY Party a fun experience, and the natural gaminess of the lamb is softened and enveloped with the beautiful deep, dark fruits of Stolpman Syrah. SHOPPING LIST - 1 Rack of Lamb (preferably Frenched) - Fresh Garlic, Parsley, & Rosemary - Dijon Mustard - Red wine vinegar - Olive Oil COOKING INSTRUCTIONS: - First take lamb and slice in-between each bone making a lamb lollipop. Then put them in a ziplock bag. Add Olive Oil, generous amounts of salt and pepper, a handful of chopped fresh parsley & 4 tbsp of chopped garlic) Let it stand out at room temperature for 1-2 hours before grilling. - Make the aioli. In a food processor, or mixing bowl & hand mixer, add ½ cup Dijon mustard, 4 tbsp finely chopped fresh rosemary, turn on and start adding ½ cup olive slowly as it blends, it will emulsify into an aioli. Add 2-4 tbsp of red wine vinegar toward the end along with salt and pepper. You can taste as you’re adding to make sure you have enough but not too much for your taste. Pre-heat a grill on High Heat, and once it’s HOT, add the lamb lollipops, cook with grill top open so you don’t bake it. Cook 2 minutes, then rotate 90 Degrees, 2 more minutes then flip, 2 more then rotate, it should be about MR – M. (flames will be coming, but don’t worry, the olive oil is melting off the lamb and adding to the heat, but it sears the lamb nicely. If it gets to be too much, spray a little water on the flames. So things don’t get charred.) Serve on a beautiful platter with the aioli in the center, and VOILA!!! Delicious, Fun & Simple. With the Stolpman Syrah, one of California’s best, you’re sure to create a fun memory for you and your friends!

EASY HOLIDAY APPETIZER & WINE PAIRING: The AWESOME Aromas of roasted mushrooms and shallots will lure you and your friends to this dish. And with the incredible aromatics of Muga, one of Rioja’s most notable producers, you’re sure to please the most discriminating palates. SHOPPING LIST - Assorted fun mushrooms - fresh shallots, parsley & garlic - French Bread - Gruyere cheese - good butter COOKING INSTRUCTIONS: Pre-heat oven to 300. Slice French bread, drizzle with olive oil, season with salt and pepper and add shredded Gruyere on top. Cook until cheese’s melted and golden brown on edges. (about 8 minutes depending on your oven, keep an eye on it) While the cheesy bread is browning, heat a cast iron skillet (preferably or a normal pan) on medium high heat. Add a little olive oil, the sliced shallot rings, and mushrooms. Brown for 2-3 minutes, then add minced garlic, butter and chopped fresh parsley. Serve in the skillet with the bread on the side… SOOOOOOO Good and this Muga will SING!!

TAPA TUESDAY! Presented by Colorado's Favorite Cava, Casa de Valor! Here’s a SUPER Simple House Favorite pairing: SHOPPING LIST: - Baguette - Manchego Cheese - Dried Chorizo - Parsley - Roasted Red Pepper Soup - Jar of Roasted Red Peppers THE SIMPLE STEPS - First In a saucepan on medium high reduce 1 cup of soup by 1/2 adding finally chopped red peppers from the jar about 3 tablespoons of peppers - Pluck lots of single, small leaves of parsley and soak in water. (it will soften them) - Slice Baguette thinly, Cheese thinly, & Chorizo Thin as well - Place Baguette on platter, top with the cheese and a slice of chorizo. - Using a squeeze bottle or a spoon, top each Tapa with a nice dollop. Then add the parsley to finish. BOOM! Another easy, simple Tapa to have when friends and family pop by… or just to enjoy by yourself while watching a movie or reading a great book!