Nobody Does Wine Tastings Like Macadoodles!

Free Wine Tasting Next Week!
Our first free wine tasting of the year is taking place on May 18th at 7 pm, featuring wines from Purple Toad Winery. Come by and enjoy!…And a Special Mead Tasting in June!
Try out a variety of Meads with Redstone Meads on June 8th at 7 pm.It will be completely free! 

This Week’s Specials
*Prices good for a limited time. Tax not included.  
For a complete list, visit Macadoodles on Facebook.  

PICK OF THE WEEK
Jameson Irish whiskey, 750ml – $22.98
SPIRITS
Basil Hayden Kentucky bourbon, 750 ml – $32.98 (save $11.00)
TX Texas Straight bourbon, 750ml – $33.98 (save $12)
Jameson Irish whiskey, 750ml – $22.98
Maker’s Mark, 1.75L – $47.98
Maker’s Mark, 750 ml – $23.98
Wild Turkey 101 whiskey, 1.75L – $39.98
Weston Sun vodka, 1.75L – $14.98 (save $5.00)
SKYY vodka, 1.75L – $19.98
Jack Daniel’s Tennessee whiskey, 1.75L – $39.98
Jack Daniel’s Tennessee whiskey, 750ml – $19.98
TX Blended whiskey, 750ml – $25.98 (save $12) 

WINES
Josh cabernet- $12.94
Angeline pinot noir- $9.72
Menage a trois silk – $8.9819
Crimes red blend- $7.98
Simply cabernet- $8.98 (92 points)
Josh sauvignon blanc- $10.98
Bogle red zinfandel- $7.98
Curious rose- $7.88
Kim Crawford sauvignon blanc- $13.98
Matua sauvignon blanc- $9.72
Butter chardonnay- $14.98
Jinro soju assorted varietals- $4.98
FEATURED WINE:
Meiomi chardonnay – $11.98 Layers of pineapple, ripe stonefruit and lemon peel. Pair this with grilled chicken breast and corn on the cob. 

Macadoodles does weddings like no one else!

Create the perfect event with our help! We provide world class-service and can cater your special day with an unmatched selection at unbeatable prices!

Red Wine Braised Cipollini Onions
Yield: 6 to 8 servings 
Ingredients:
2 tablespoons butter
2 pounds cipollini onions, peeled Salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar
Directions:
In a large straight-sided saute pan over medium-high heat, melt butter and add onions.
Season, to taste, with salt and pepper.
Saute until nicely browned then add the wine and vinegar.
Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender for about 15 minutes.
Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.
*Recipe courtesy of Sunny Anderson of Food Network