November 2014 Newsletter

Wishing Everyone a Happy Thanksgiving!


Thanksgiving Holiday Hours:

Mon-Wed, Nov 24-26                        9:00a.m. – 6:00p.m.

Thursday Nov 27                    Closed

Friday Nov 28                         9:00a.m. – 6:00p.m.

Saturday Nov 29                     9:00a.m. – 4:00p.m.


Our Thanksgiving Offerings Menu is available in the store or on our website.  Order deadline is     Saturday November 22 for pick-up on Wednesday November 26.  This year we have added new offerings to both the dinner items and dessert items selections.

Wines of the Month:

Twelfth Night – wines from Vela Wines of Central Otago on the southern island of New Zealand.  This is the world’s southernmost location for wine production.  This unique climate provides the region with ideal growing conditions with varied glacial soils and abundant sunshine which allows grapes to ripen with a high level of sugar while retaining a bracing level of acidity and giving the wines a purity reflective of the terroir and clear mountain air.

Twelfth Night Riesling (87 Points Wine Spectator)

Winemaker Notes:  This 2013 wine is intense and complex on the nose with notes of citrus, lemon zest, white flowers and lime tree.  Mostly dry on the palate, the Riesling has bright acidity with mandarin and orange marmalade and minerally flavors.  The refreshing acidity and dry, lingering finish provide excellent structure and length.

Twelfth Night Pinot Noir (89 Points Wine Spectator)

Winemaker Notes:  The 2012 Pinot Noir has a lovely dark ruby color and an intense nose of plum and blueberry blended with savory notes of forest floor and Central Otago’s spicy trademark – black pepper and licorice. On the palate, the wine is a very textured, medium to full-bodied Pinot Noir displaying aromas of strawberry, blackcurrant and lifted by sweet notes of vanilla and cinnamon. The tannin structure is generous and soft leading to a long, smooth finish.


Nov. Special: $19.95 per bottle or 2 for $37.90

Pasta of the Month:

Goat Cheese, Cranberry, and Walnut Ravioli – A perfect accompaniment to your favorite fall dinner.  Available in our freezer case.

Package of 12            $7.95


Cheese of the Month:

Wensleydale with Cranberries

The only true Wensleydale cheese in the world comes from the milk drawn from cows that graze the sweet limestone pastures on farms in Upper Wensleydale, England. The cheese was first made there during the Norman invasion, when French monks from the Roquefort region were brought over to practice their cheese-making skills. The Wensleydale pastures give the cheese the unique, refreshing flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. The superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries of the finest quality. Wensleydale with Cranberries is an innovative blend of flavors and a superb visual experience.

                   November Special @ $12.95/lb.


Wine and Food Tastings:

Friday Nov 7 – Wine tasting with Alexis from VinExtra.  3:00 to 6:00 p.m.

Saturday Nov 8 – Benny’s Best of NH tasting 11:00a.m. to 2:00p.m.

Friday Nov 14 – Wine tasting with Jen from M.S. Walker.  3:00p.m. to 6:00p.m.

Saturday Nov 15 – Olive Oil and Balsamic Vinegar tasting with Carmine from EVOOLove.  11:00a.m. to 2:00p.m.

Friday Nov 21 – Wine tasting with Kristen from Martignetti Wines.  3:00p.m. to 6:00p.m.

Saturday Nov 22 – Balsamic Vinegar and Olive Oil tasting with Stan from Putney House.  11:00a.m. to 3:00p.m.

Saturday Nov 22 – Wine Tasting with Colleen from Perfecta Wines noon to 3:00p.m.

Tuesday Nov 25 – Wine Tasting with Karen from Southern Wines 3:00p.m. to 6:00p.m.

Wednesday Nov 26 – Wine Tasting with Sheila from Circa Wines


Check our website or facebook for additional tastings or updates during the month.


Thanksgiving Turkey Helpers


We have a number of items that are helpful to putting a perfectly roasted turkey and the trimmings on your Thanksgiving table.  Brining bags, roasting bags, stuffing bags, turkey lacers, brining seasoning, and roasted chestnuts are all available.


What’s New At Angela’s


Stonewall Kitchen – No Sugar Added Spreads.  Enjoy the wonderful flavors of juicy, ripe Blueberries, Strawberries and Raspberries in three delicious No Sugar Added Spreads. Each is made without preservatives, sweetened with Stevia and captures the true taste of ripe fruit. Perfect for people with diet restrictions or for those looking to reduce their sugar intake. You’ll love ’em on toast, muffins, pancakes, or just right out of the jar!

7.25 oz. jar      $5.99


Elki – Artichoke Tomato Bruschetta.  A zesty, Mediterranean-inspired blend of sun ripened tomatoes and artichokes with fresh garlic and herbs.  Spread on a baguette, use on seafood or grilled meats or vegetables.

12oz.               $8.95

ElkiKalamata Olive & Feta Crostini Spread.  This festival of flavors includes Kalamata olives, flame red peppers, feta, sun ripened tomatoes, a hint of Dijon mustard & herbs. Spread in a Panini with smoked turkey, or mix with hot or cold pasta.

10 oz. jar         $8.95


Elki – Artichoke Lemon Pesto.  A blend of artichokes, lemon juice, garlic and Asiago Cheese.  Spread on a baguette, toss with pasta, or add to a hot artichoke dip.

10 oz. jar         $9.50


Harvest Sweets – Cookie Snaps.  Distinctively crunchy and fantastically fruity.  These are sophisticated cookies with fruit in every bite.  Available in two flavors: Cranberry Almond with a hint of orange and Chocolate Cherry Almond.

3.5oz. box       $5.95

Recipe of the Month

Cranberry Brie Bites (from Stonewall Kitchen)

  • 1 jar Stonewall Kitchen Apple Cranberry Chutney
  • 2 puff pastry sheets
  • 1 Brie triangle, chilled

Preheat oven to 375 degrees F.

Cut puff pastry sheets into approximately 3 inch squares and place into mini muffin tins, pressing them into the shape of the tin.

Place a 1 inch slice of brie in the center of the pastry and top with 1 TBSP of Apple Cranberry Chutney.

Bake 10 minutes or until pastry corners are toasted light brown.  Let cool 5 minutes before serving.