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Posted on Apr 26 10 | Filed Under Blog

    In the early 1980s when two pioneering microbrewers came up with the idea to add a light, refreshing beer to product lines that had up to then featured only amber to dark ales, they instinctively knew to stay away from corn or rice, the preferred grains for reducing heaviness in American macro-lager.  They chose wheat.  There was only one problem.  No malt supplier in North America could provide them with any.  No one had asked for any since before prohibition.

 

    Barley and wheat grew up together with civilization itself, and for the most part, wheat went into bread production, and barley was preferred for beer, but these were never hard fast rules. Barley has the practical advantage of having a husk that fluffs up the grains in the mash so that the wort can pass through without clogging.  So all wheat beer recipes must include some barley in them to be functional in the brewhouse.

 

    An early microbrewer looking to Europe for inspiration would likely have been unaware that there was a Belgian wheat beer type.  It had gone extinct after World War II and had been revived in Hoegaarden since the late 1960s, but had not yet emerged into wider awareness. 

 

    If you were to ask any German for a “weisse” beer in those days you would most likely be given a beer from Berlin.  As strange as the idea of a beer being purposely fermented sour may seem to us, Berliner Weisse has always been the indigenous brew of Germany’s largest city, and a population of five million Germans can drink a lot of it.  Not surprisingly, this has only rarely been attempted by American wheat beer revivalists. 

 

    In southern Germany the Bavarians had never entirely lost the wheat beer tradition in the modern age of lager brewing, but they came close.  The several dozen tiny archaic brewers who specialized in the older weizenbiers, which are characterized by a unique top-fermenting yeast that gives off fruity and spicy compounds during fermentation, were just beginning their comeback.  

 

    It was these southern German beers that seemed viable to the early microbrewers.  But by choice, or by accident, or by convenience, a new beer wheat beer variation happened.  In 1984, both Anchor, in San Francisco, and Widmer, in Portland, fermented their first wheat beer using the yeast already on hand for their other ales.  At Anchor, this resulted in a light, filtered (but still hazy) sibling to their Liberty Ale.  At Widmer, they had been making an amber colored Dusseldorf-style “altbier,” so they continued with that yeast to make a crisp, clear, light alt.  (Anchor called their beer simply “Wheat Beer”, but Widmer, pursuing the German theme, called theirs “Weizen.”) 

 

    West coast wheat beers became just a lighter, more refreshing version of an American ale, but never a brewer’s most popular beer, at first.  The popularity of the style didn’t take off until Widmer experimented with leaving the yeast in the beer unfiltered, and found to their surprise that their customers loved it.  The prefix “hefe” (yeast) was added to the beer name, and it became a mainstay of Pacific Northwest brewing.

 

American Style Wheat Beer

    The typical 1980s California brewpub offered three levels of ale — light, medium and dark.  The medium was a pale, amber or “red” ale, and always the best seller.  The dark was a porter or stout.  As an entry level beer, the lighter brew was called “gold,” blonde” or “extra pale.”  Wheat Beer came on the scene as a fourth selection at Mendocino County’s early breweries, Anderson Valley and North Coast.  At North Coast, brewer Mark Ruedrich used the yeast from his Red Seal Ale to make the unfiltered Blue Star Wheat Beer, and found the perfect balance between the pursuit of refreshing lightness and a satisfying depth of flavor complexity that never disappoints even the fans of stronger beers.

 

Belgian Witbier/ Biere Blanche/ White Beer

    The rustic cloudy beers of Brabant have been called “white” beer since the days when all other beers were presumed to be dark. They became a casualty of growing enthusiasm for German/Czech lagers after World War one, and were extinct by the 1950s, a time when Belgium lost three quarters of its breweries to modernization and mergers.  In the 1960s, Pierre Celis revived the recipes of his youth at the De Kluis brewery in Hoegaarden, and the style regained traction in Belgium, spreading to Holland, and then making the leap to North America.

 

    Celis recipe called for a 5% alcohol brew made from 40% unmalted wheat, and a dash of oatmeal, but picked up some of its distinct character from the addition of coriander and curacao dried orange peel.  The tradition of adding flavorings has made this beer style a playground for brewers with a chef’s spirit, and proprietary secret ingredients may be part of the fun in these beers. Celis also released stronger and darker variations over the years, and we are now starting to see more of these variations from other witbier brewers as well.

 

Berliner Style Weisse

    Attempts to import Berliner Weisse into California have come and gone over the years, because no matter how refreshing these beers may be, it is difficult to get Americans to pay full price for a low-alcohol beer, fermented with a lactobacillus culture that makes the sourness tastebuds on your tongue jump up and pay attention.  It doesn’t help when you explain that tradition calls for the addition of flavored syrups to the brew (raspberry or woodruff) and that these cost more than the beer.

 

    But this is one of the essentials of world beer styles, and if the Berliners won’t export it, it is only a matter of time before creative American microbrewers start dabbling with sour beer cultures.  Dogfish Head brewery, in Delaware, has recently released a Berliner Weisse flavored with peach. 

 

    Here on the California Central Coast, Brian Thompson of Santa Barbara’s Telegraph Brewing Company has combined a Berlin lactic culture with a Brussels lambic brettanomyces (the other resource in the sour beer brewer’s toolbox), and then added fresh lemon verbena to the brew.  Like all of Brian’s beers, this one bears resemblances to existing beer styles, but has gone off the reservation just enough to become his alone.

 

Bavarian Hefeweizen

    Some beers emphasize malt flavors, others like to feature the hops.  But when a Bavarian brewer sets aside his regular all-barley recipes, and ventures to brew with wheat, he also switches yeasts.   In these beers, it is the yeast, not the wheat, that is the key to the beer’s character. 

 

    The world’s oldest brewery is located at a former monastery on St. Stephan’s Hill (Weihenstephan) at Freising, near Munich.  Long since secularized, it has become the home of Germany’s brewing university, and is the source for many of the yeasts employed by German brewers.  Even in America, a craft brewer seeking to replicate the Bavarian style will switch from his regular ale yeast to a “weihenstephaner yeast,” which will give off the characteristic fruity/spicy esters (clove, banana, cola, even bubble gum, come to mind, depending on the taster.)

 

    The long established specialists in wheat beer will cultivate their own yeasts, which over time take on an identifiable house character for that brewer’s product line, and these will vary in the degree to which they give off the Bavarian style flavors.  On one end of the spectrum is Bavaria’s largest wheat beer producer, Erdinger, whose yeast is closest to an ale brewer’s yeast (compare Erdinger’s dark wheat beer to an English brewer’s porter). 

 

    At the other end is Schneider Weisse, considered by many to be the classic of Bavarian wheat beers.  Particularly in the strong dark variation called “Aventinus,” Schneider’s house yeast gives off so many wonderful flavors, that you may disbelieve it is made without flavorings.

 

Chuck Hiigel is a “Beer Specialist” (that’s verbatim from his Biz Card) with SoCal’s premier supplier of American & International Craft Beer. Chuck has founded several California beer festivals, has taught courses on “Beer Appreciation”, and published numerous articles.

DuBocq "Blanche de Namur" is a Belgian Wheat Beer

 

Posted on Apr 24 10 | Filed Under Calendar of Events

“Beer Specialist” Chuck Hiigel will present a sampling of the World’s Wheat Beer Traditions for “Tasty Tuesday” at Essential Wine Co. The Tasting Event will be available beginning at 6:30 and throughout the evening on Tuesday April 27 for $16.99 (includes several specially paired “Tapas”). Reservations appreciated, but not required.
“Weissbier, Witbier, Biere Blanche, Weizenbier, It’s all Wheat Beer!” Chuck will pour & discuss a contrasting sampling of the world’s wheat beer traditions — Berliner, Bavarian, Belgian and West Coast U.S. He’ll present glassware traditions and pouring methods. A brewing process discussion will emphasize the role of yeast selection in determining beer style. Wheat beer does invoke summertime refreshment, but Chuck’s presentation will also include dunkel, weizenbock, and wheat-barleywine variations.

Among the Wheat Beers to be poured and discussed by Chuck:
North Coast Blue Star Wheat Beer, Fort Bragg, CA
Weihenstephaner “Hefe-weissbier,” Freising, Bavaria
DuBocq “Blanche de Namur,” Namur, Belgium
De Proef Le Grande Blanche  Brouwerij De Proef, Lochristi, Belgium
Telegraph Reserve Wheat Ale   Telegraph Brewing Co., Santa Barbara
Erdinger Weissbier Dunkel, Erding, Bavaria
Schneider Aventinus Weizenstarkbier, Kelheim, Bavaria

 

SPECIAL UPDATE:  Chuck just provided EWCo. with his Tasting Notes for the Event!

For this night only SPECIAL Pricing will be offered on individual bottle sales to go. The Essential Wine Co. Food Menu and additional Tasting Night Specials will be available. Exact Beer line-up subject to change.

Chuck Hiigel is a “Beer Specialist” (that’s verbatim from his Biz Card) with SoCal’s premier supplier of American & International Craft Beer. Chuck has founded several California beer festivals, has taught courses on “Beer Appreciation”, and published numerous articles.

DuBocq "Blanche de Namur" is a Belgian Wheat Beer


“Tasty Tuesday” Testimonials: “Appetizers were a nice touch . . . Price point was reasonable.” — “Better than just sampling wines, was learning about what we were tasting!” — “We had a fun night out and hope to be back soon.”
UPCOMING EVENTS: Saturday 5/1 “Shrewd Blues” Jazz Trio May Day Party at the Essential Music Lounge! More info: http://www.essentialwineco.com/calendarofevents/
EWCo. “Tasty Tuesday” Events are presented every Tuesday night. The Tasting Fun is available anytime from 6:30 to 8:30′ish. Special Tasting Events and Wine Classes may have special set starting times. Info always available at http://www.essentialwineco.com/calendarofevents/
 

 

 

 

Posted on Apr 23 10 | Filed Under Calendar of Events

On SATURDAY May 1st, Essential Wine Co. presents a LIVE MUSIC party with Shrewd Blues Jazz Trio. As part of our May Day Celebration (see below), all attendees will be entered into a Prize Drawing for a EWCo. May Gift Basket. Come in between 6:00 & 7:30 and you’ll be entered Twice! 1st Music Set at 8′ish. No Cover Charge.

Shrewd Blues specializes in the great American songbook highlighting jazz and blues, including a variety of musical styles from blues to ballads to groove to Latin to swing. Art Dobrucki on Piano leads Eric Cohen on Drums, Percussion & Vocals, with Kent Baxter on Upright Bass. Every table was taken for their debut at EWCo. and we expect even more fun on their return! More info: www.shrewdblues.com/ or http://www.essentialwineco.com/calendarofevents/

For video from past Essential Music Lounge Saturdays go to http://www.vimeo.com/4289170 Reservations highly recommended, but not required.

May Day was celebrated by some early European settlers of the American continent. In some parts of the United States, May Baskets are made. These baskets are small and usually filled with flowers or treats and left at someone’s doorstep. The basket giver would ring the bell and run away. The person receiving the basket would try to catch the fleeing giver. If they caught the person, a kiss was to be exchanged!

Art Dobrucki performs on Piano for the "Shrewd Blues" Jazz Trio

Eric Cohen on Drums & Percussion for the "Shrewd Blues" Jazz Trio

Kent Baxter On the Upright Bass for the "Shrewd Blues" Jazz Trio

The "Shrewd Blues" Jazz Trio is Art Dobrucki (P), Kent Baxter (B) & Eric Cohen (D)

UPCOMING EVENTS: Tasty Tuesday 5/4 – The EWCo. Blind Wine Tasting Experiment! More info: http://www.essentialwineco.com/calendarofevents/

Posted on Apr 21 10 | Filed Under Calendar of Events

Essential Wine Co. presents a “Pairing” of an experienced Jazz Guitarist, Barry Cooper along with the very talented Bassist, “Dr. Matt” Van Benschoten.

It’s Saturday Night and you deserve to come out and CELEBRATE with Live Music, Unique Wines, Craft Beers, and Delicious Food & Wine Combo SPECIALS! 1st Music Set at 8′ish. Reservations recommended, but not required.

Originally from Liverpool, Barry spent 30 years performing in and about Los Angeles. His experience includes accompanying performers such as Anita O’Day, Maureen McGovern, Natalie Cole, Buddy Greco and Waylon Jennings.

“Dr. Matt” has been a sideman for many Jazz performers on the SoCal scene including Chris Ho, Dory Bavarsky & Paul Weitz (including his recently released CD). In addtion to being talented, “Dr. Matt” plays a Funky Looking Electronic Bass that must be seen in person.

For video from past Essential Music Lounge Shows go to http://www.vimeo.com/4289170

Barry Cooper's Performance Credits Range from Anita O'Day to Natalie Cole to Waylon Jennings!

"Dr. Matt" Van Benschoten Plays a Funky looking Upright Electric Bass

UPCOMING EVENTS: Tasty Tuesday 4/27 “Beer Specialist” Chuck Hiigel w/ a World of Wheat Beers Tasting Event – Saturday 5/1 “Shrewd Blues” Jazz Trio! More info: http://www.essentialwineco.com/calendarofevents/

“Barleywine & Bites” Beer Tasting & Fundraiser for Jeff Walker

Posted on Apr 20 10 | Filed Under Calendar of Events

Jeff Walker (formerly of JJ Brewsky’s & currently a candidate for Ventura County Treasurer), hosts a “Barleywine & Bites” Fundraiser at EWCo. on Wednesday 4/21 . Jeff will pour Rare Brews from his Private Collection. Jim “Casey”, Certified Wine & Beer Specialist, will pair the Beers with Bites of Cheese, Nuts & Chocolate!

The Barleywine & Bites Tasting will be available from 7:00 to 10:00 for a $60 contribution to Jeff Walker for Treasurer 2010 (Campaign ID#1325560). In addition to the Tasting, the EWCo. Dining & Dessert Menus will be available. Feel free to bring a non-beer drinking Wine loving friend and you’ll both Save 25% Off the Dining Menu! Seating is Limited so RSVP.

The Beers to be Poured & Discussed:
2006 Firestone 10
2007 Firestone 11
2008 Firestone 12
2009 Nectar Black Xantus
2010 Allagash Curieux

Details on the Chocolate & Cheese Pairings:

10 years ago “L’Artisan du Chocolat” began making fresh chocolates on a daily basis. Chocolatier Christian Alexandre creates his confections by hand without any preservatives. He uses 20% less sugar than store bought fare. “Fresh” means that his chocolates are more food than product. They are perishable and should be consumed within several weeks (store bought product has a 6 month shelf life). Christian’s confections are favorites of Maria Shriver, the Dalai Lama and Suze Orman. More info at www.lartisanduchocolat.net

One of the cheese pairings for the tasting is a Cambozola Triple Cream. A creamy, cow’s milk blue from Germany. It combines French Camembert and Italian Gorgonzola, but adds cream for a relatively milder cheese. Gorgonzola and Barleywine Style Beer are a standard pairing (check out the beer & cheese pairing guide by The Brooklyn Brewery Brewmaster, Garrett Oliver, and the American Dairy Association). We’re seeking to go beyond standard with a Barleywine & Cambozola pairing!

The other pairing will be a White Stilton with the Allagash Curieux Belgian Style Tripel. White Stilton is an English cheese that comes from Leicestershire. It is a vegetarian cheese that is made from cow’s milk. The cheese is mild and crumbly with a lemon-fresh acidity. The “Curieux” (translates to Curious, as in Surprised, Astonished, e.g., “I want to know more!”) is Cellar Aged for 8 Weeks in Jim Beam Bourbon Oak Barrels. Although a hefty 11.5%, it’s Golden Orange in hue and effervescent on the tongue. Although not a sweet beer, it pairs wonderfully with Creme Brulee, Cheese Cake and yes, White Stilton.

UPCOMING EVENTS: Saturday 4/24 Live Jazz “Pairing” of Guitarist Barry Cooper & Bassist “Dr. Matt” Van Benschoten – “Tasty Tuesday” 4/27 Beer Specialist Chuck Hiigel presents world wheat beer traditions — More info: http://www.essentialwineco.com/calendarofevents/

Allagash Curieux

Posted on Apr 18 10 | Filed Under Calendar of Events

In 2009, South American Wine consumed in the U.S. increased by 84%! Was it simply a matter of an inexpensive product in a down economy? Many in the wine industry attribute it more to a “Value” proposition. Unique, Interesting & Tasty wine for a reasonable price.

Wine Guru” David Larue will present a selection of South American Wine Gems for “Tasty Tuesday” at Essential Wine Co. on 4/20. Tasting available beginning at 6:30 for $14.99 (includes service of complimentary paired “Tapas“). Reservations appreciated, but not required.

Among the Wines to be poured & discussed by David at this Tasty Tuesday Event: Argentine Torrontes, Reserve 2004 Chilean Chardonnay, Argentine Carmenere, Reserve 2003 Argentine Malbec, et al. For this night only SPECIAL Pricing will be offered on individual bottle sales to go. The Essential Wine Co. Food Menu and additional Tasting Night Specials will be available. Exact wine line-up subject to change.

The inception of David Larue’s love affair with wine commenced with the beginning of his career in fine dining. After working in some of the finest establishments in Southern California, David opened his own restaurant eponymously named for its location in Santa Monica. 2424 Pico gained national attention not only for its diverse and eclectic menu but for its celebrity clientele.

Eventually, David decided to pursue his passion for wine full time and began working as a representative for fine European wines which culminated in his current enterprise, West Coast Wine Distributors. David’s company brings some of the finest Californian, South American and European small production, artisan wines directly from the winemakers. This allows wine lovers to enjoy exceptional wines at exceptional prices.

David is always searching for those elusive gems to add to his wine catalog and as he does he continues to share his passion with the public. A notable figure at wine tastings, seminars and tours, David Larue, wine guru, educates with dedication and joie de vivre.

Tasty Tuesday” Testimonials: “Appetizers were a nice touch . . . Price point was reasonable.” — “Better than just sampling wines, was learning about what we were tasting!” — “We had a fun night out and hope to be back soon.

EWCo. Wine Bar is Set for a Tasting Event

Posted on Apr 13 10 | Filed Under Blog

Fun was had by all at tonight’s “Going Overseas for a No Sales Tax Tasting”.  The twisty pairing of Grans-Fassian ’07 Riesling ($17.99) & Tomato Bisque was well received (a dry Gewurz is the traditional pour).  Recent friend of EWCo. and neophyte wine pro Brice took a hankerin’ to the ’03 Falsett Old Vines Garnacha ($19.99)(he walked out with a bottle sans Sales Tax).  The ’08 Rata New Zealand Pinot Noir ($18.99) ended up being the red-headed middle step child between the Riesling and Garnacha.  

 

Apologies to the participants for Casey not expounding more expansively on the wines involved.  With a server out sick it was more scramble and cover than quality Casey time (as our “Soon to be a Daddy” supporter Tony puts it).  Tonight’s Tasting Notes can be found here No Tax Tasting Notes (4-13-10).

 

When it came to the Mystery Wine Blind Taste Test, only the other Casey in attendance tonight guessed the Country of Origin correctly.  His being a wine pro with Chambers & Chambers likely gave him an edge for coming up with France for the ’07 Late Harvest Dessert Wine from Chateau Laffitte-Teston ($24.99) in Pacherenc.   Other participant guesses ranged from Italy to South Africa to New Zealand.  Forget about anybody getting the grape variety.  It doesn’t get much more esoteric than 100% Petite Manseng!

 

Faithful EWCo. supporters Scott & Debbie took a liking to the Grilled Eggplant in Sunflower Oil on Roasted Garlic Bread.  While the co-proprietor of Camarillo’s Cucina Isabella, Connie, was happy to have just a splash of the Riesling alongside her go-to Pinot Grigio. 

 

“Tasty Tuesdays” appear to be building some momentum despite the last couple being hosted only by the resident EWCo. wine slinger.  Fortunately for the EWCo. faithful, Guest Pourers are visiting the next few weeks.  The next Tasty Tuesday (4/20) has Wine Guru David Larue with some South American Wine Gems.  Keep an eye on the EWCo. Website for details on all our Events.

 

Lineup of Wines for "Going Overseas No Tax Tasting" on Tasty Tuesday (4/13/10)

Posted on Apr 11 10 | Filed Under Calendar of Events

Its Tax week in the U.S., so we’re “Going Overseas” (Germany, New Zealand, et al.) for a “Tasty Tuesday” Wine Event. And why should you pay sales tax while abroad? Instead, EWCo. will pay your Sales Tax for the $14.99 Tasting fee and on purchases of the wines tasted. PLUS another 25% Off if you correctly “Pass” the Blind Taste Test!

Tasting available beginning at 6:30 for $14.99 (includes complimentary “Tapas“). Tasting presented by Certified Wine Specialist Jim “Casey”. Reservations appreciated, but not required.
Among the Wines to be poured & discussed for this Tasty Tuesday Event:

Riesling, Grans-Fassian Estate Riesling Qba (2007) Mosel Valley, Germany (WS=90 pts)
Pinot Noir, Rata’s New Zealand Red Wine (2008) Marlborough, NZ
Grenache, Falset Old Vines Garnacha (2003) Montsant, Spain
Mystery Wine from Abroad to be Blind Tasted

Guess the Country of Origin of the Mystery Wine and receive 25% Off Tasting Fee AND EWCo. still Pays Your Sales Tax! Our Dining Menu and additional Tasting Night Specials will be available. Exact wine line-up subject to change.

Jim “Casey” is the Proprietor and Wine Buyer of Essential Wine Co. He pesonally selects every wine that is offered for sale and served. He earned a Certificate with Merit in Wine, Spirits & Other Alcoholic Beverages from the Wine & Spirits Education Trust (WSET), the foremost international body in the field of wines and spirits education. More info at

Tasty Tuesday” Testimonials: “Appetizers were a nice touch . . . Price point was reasonable.” — “Better than just sampling wines, was learning about what we were tasting!” — “We had a fun night out and hope to be back soon.”

An IRS Agent walks into a bar and . . .

Grans Fassian '07 Riesling will age nicely through 2018 & received 91 Points from Wine Spectator

EWCo. “Tasty Tuesday” Events are presented every Tuesday. The Tasting Fun is available anytime from 6:30 to 8:30′ish. Info always available at http://www.essentialwineco.com/calendarofevents/

Posted on Apr 09 10 | Filed Under Calendar of Events

In “Speedway” Elvis plays a stock car driver who gets in trouble because of back taxes and….come on, that’s more plot information than needed for most any Elvis movie. It will be screened at ESSENTIAL WINE CO. at 7:00 on Wednesday April 14.

Tasting “Flights” of Wine will be available for 50% Off & its NO CHARGE for the movie. Its also our final “No Sales Tax” Wednesday during the most dreaded of seasons, TAX SEASON! We pay your sales tax on all out-the-door purchases.

Smooth, fast and in high gear!” Poor bookkeeping saddles stock car driver Steve Grayson (Elvis) with a huge bill for back taxes which hampers his ability to continue racing competitively. Bill Bixby co-stars, Nancy Sinatra sings, & NASCAR Drivers abound (Cale Yarborough, Richard Petty, et al.) More info at: http://www.imdb.com/title/tt0063634/

Can Elvis Escape Tax Troubles Fast Enough?

UPCOMING EVENTS: Thursday 4/15 We Pay Your Sales Tax on All Purchases All Day (incl. at Wine Bar) Saturday 4/17 Romantic Jazz by Songstress Leslie Nesbitt & Mike Saul on Piano. More info: http://www.essentialwineco.com/calendarofevents/

BULLETIN: The new Draught Beer being poured from our “Uncle Joe Tap” is DOUBLE DOG DOUBLE PALE ALE from Flying Dog Brewery in Aspen CO. Cascade and Columbus Hops and 11.5% alcohol!

Posted on Apr 08 10 | Filed Under Calendar of Events

On SATURDAY April 17, Essential Wine Co. presents an Evening of Romantic Jazz with Vocalist Leslie Nesbitt accompanied by the talented Mike Saul on Piano. Leslie takes a sultry, hip, and tuneful approach to choice songs from Ella Fitzgerald to Linda Ronstadt.

PLUS it’s a patented EWCo. DATE NIGHT OUT! Couples SAVE 25% OFF the Dining Menu from 6:30 to 8:00! It’s Saturday Night and you deserve to come out and CELEBRATE with Live Music, Unique Wines, Craft Beers, and Delicious Food & Wine Combo SPECIALS! 1st Music Set at 8′ish. Reservations recommended, but not required.

Rave Magazine said of Leslie,A voice like dark chocolate; plus great taste in standards.” With an extensive repertoire from Ella Fitzgerald to Norah Jones, Leslie’s soulful voice and warm persona never fail to entertain and charm.

Jazz is Mike Saul’s specialty. He has performed and recorded with some of the biggest names in Jazz. More info on Leslie at http://www.leslienesbitt.com/home.html & for Mike at www.mikesaul.net/index.html.

Leslie Nesbitt's Performances Exhibit a Warm Persona & Soulful Voice

Jazz is Mike Saul's Specialty

For video from past Essential Music Lounge Saturdays go to

UPCOMING EVENTS: Tasty Tuesday 4/20 Wine Guru David Larue w/ S. American Wine Gems – Wednesday 4/21 Barleywine & Bites Tasting Event – Saturday 4/24 Jazz Guitarist Barry Cooper & Dr. Matt Van Benschoten on Upright Bass.

Essential Wine Co.

Carpe Vinum!..