This Week @ Wine Gourmet
Where the Savvy Shop for Wine & Beer!


Well Fall and Football are both back in full swing! Pumpkin beers are in, and its time to plan some holiday entertaining! Below you will find the dates for our Holiday Open House Series! Mark your Calendars, book a babysitter, because we all know these are events no one wants to miss! 

Your Friends at Wine Gourmet
This Week!
September 21st, 2014- September 27th,  2014

Wednesday 5pm - 8pm: 
Free Wine Tasting! Join us as we taste out two great selections to get you over the hump! 

Friday 5pm - 8pm:
Free Beer Tasting - Check in with us on Facebook & Twitter to see what great new selections we will be opening this week!
Saturday 12pm - 5pm:
Free Wine Tasting! Stop on in as we taste out four awesome wines to serve to all your family and friends as you entertain this summer! 


Wine of the Week! 

Aromas of red cherries and raspberries are infused with mocha and spice. Your first sip washes broadly across the palate like a flood of sweet, fresh fruit and the viscous mouthfeel keeps the flavors lingering. The hints of baking spice and some oak keep the fruit flavors fresh and lively.


Pairs well with Ricotta Salata and Roasted Pepper Frittata, Pomegranate-Glazed Short Ribs, or Roast Chicken with Wild Rice and Cranberry Stuffing.


Wine Gourmet is home to the Valley's best source for great wines at even better prices! Stop in to check out our 6 for $60 Mix and Match Program! With over 60 selections to mix and match from, these are fan favorite wines that are sure to help please all the different palates in your household - without making your wallet cry!
Save the Date!

Wednesday, October 15th, 2014 @ 5pm
Wednesday, November 12th, 2014 @ 5pm
Wednesday, December 10th, 2014 @ 5pm

That's right folks! They are back! Our holiday open house series is upon us! Mark your calendars! You will not want to miss any of the 3! Tons of great wines to taste, food to sample, and great gift ideas for friends and family! 
The Clubs!
Are you in the Club? Wine Gourmet is proud to be home to 3 awesome clubs! Their are benefits to each of these great clubs, including: additional discounts, private events, and monthly surprises! Stop on in for more info on any of our three clubs:

Wine of the Month Club
Beer of the Month Club
Connoisseur Club

When you are ready to join- its simple! Just stop on by or give us a call and we can get you signed up in minutes! 
Recipe of the Week!

Straight from one of our awesome new cookbooks, we have this week's recipe:

Citrus-Cured Salmon on Blini
  • One 1-Pound Salmon Filet
  • 1/4 Cup kosher salt
  • 2 tablespoons sugar
  • 2 teaspoons fennel seeds, lightly crushed
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated lime zest

Ingredients (Blini):

  • 1/2 cup lukewarm milk (about 105 degrees)
  • 1 large egg, separated
  • 2 tablespoons sour cream or cr�me fraiche, plus 1/4 cup
  • 1 tablespoon unsalted butter, melted, plus 1 teaspoon for frying
  • 2 teaspoons rapid rise yeast
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon canola oil
  • 1 tablespoon minced fresh chives


  • Lay salmon on the work surface and run hand over to find pin bones, remove with fish tweezers or needle nose pliers
  • In a small bowl, combine the salt, sugar, fennel, lemon zest and lime zest. Stir to blend. Rub over the meat side of the salmon to form a thin coating covering all the meat. Wrap tightly in plastic wrap, place in a baking pan, and place a heavy pan on top to weight the fish down, Refrigerate for 24 hours.
  • For the blini: In a small bowl combine the milk, yolk, sour cream, and melted butter. Whisk to blend. Stir in the yeast until dissolved and let stand about 10 minutes.
  • In a medium bowl, combine the flour, salt, sugar. Stir with a whisk to blend. Stir in the milk mixture until just blended. Cover the bowl with plastic wrap and let stand until well risen (double in size). About 2 hours at room temp, or 8 hours in the refrigerator.
  • Remove the salmon, unwrap, and wipe off the salt mixture. Place salmon skin side up, cut away the skin, then cut salmon into paper thin slices.
  • IN a medium bowl, beat the egg white until stiff peaks form, fold into the batter.
  • Preheat over to 200. Heat a nonstick griddle or skillet over med-high heat. Add half of the 1 teaspoon butter and 1/2 teaspoon of the oil. when the butter sizzles, wipe pan with a wadded paper towel. Using a tablespoon, spoon 6 equal size dollops of the batter into the pan spaced a few inches apart. Cook until bubbles appear on the surface and browned on the bottom, about 2 minutes. Turn and cook until well browed on the second side, 1-2 minutes more. Transfer to a plate in the over to keep warm, repeat to cook 6 more blini.
  • Arrange a slice of salmon on the top of each blini. Top each with a dollop of the 1/4 cup sour cream and tiny bit of chives. Place 2 blini on each of 6 small plates and serve!

Wine Pairing: Sauvignon Blanc

In This Issue!
Brew News!

Autumn is the perfect time to indulge and imbibe some phenomenal pumpkin brews! We have DOZENS of different and amazing fall-inspired beverages for your tasting pleasure! Stop on by and pick some up while they last!  



Did you know you can try just 1 of ANY of our nearly 600 different beers? That's right! And just to help you remember stop on by this Tuesday for 10% off all mix and match beer!

Gifts and Accessories!
WG isn't just home to tons of great wines and beers, we also stock up on lots of great gifts, accessories, and food items! Here is just one of our favorite gift items this week! 


Edmond Fallot Honey Balsamic Mustard


We recently discovered these amazing mustards while in France with some of our customers! Luckily, we discovered one of our awesome food vendors carried them and now we have them on the shelves for you to enjoy too!

On the shelves now! 

Be Social!
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Contact Us!

3524 Electric Rd.
Roanoke, Va 24018

Monday- Saturday 10-8
Sunday 12-5

WG Around Town!

Wine Gourmet is proud to be an active part of the community, and we certainly love supporting local events! We are proud to announce that we will be on site at the following events! Be sure to stop on by to see us! 

September 27-28

October 19th

November 14-16

540.400.8466 |

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