The red grape Grenache is a mainstay of the Mediterranean wine world — from southern France and Spain, where it is known as Garnacha, to the Italian island of Sardinia, where it’s called Cannonau. What unifies these areas is a climate that is hot and dry — conditions in which the variety thrives. A great introduction from Sardinia is Sella & Mosca’s 2017 Cannonau di Sardegna Riserva. Sella & Mosca, with its 1,200 acres of vineyards, is the largest wine estate in Sardinia, the second largest in Italy, and one of the biggest in Europe. Although it grows other varieties, including Cabernet Sauvignon, Vermentino, and Sauvignon Blanc, it is best known for its Cannonau. The 2017 Cannonau is fermented in stainless steel tanks and receives six months of barrel-aging. The oak influence, while present, doesn’t dominate. I have found that the grape can be beautifully expressive with only minimal oak aging and even without it. Conversely, too much oak can lead to wines that are unwieldy, and the grape is not unlike Pinot Noir in that regard. The aromas and tastes in the Sella & Mosca suggest jammy raspberries, strawberries, and figs, with earth, white chocolate, and a hint of thyme in the background. Ample acidity keeps things fresh and makes this an excellent food wine. Sella & Mosca’s 2017 Cannonau di Sardegna Riserva almost demands meat; we enjoyed it with grilled Porterhouse steaks. Lamb and pork are also natural pairings, as are burgers and pizza. At around $15, it’s an unbeatable value for everyday drinking and, with complexity that over-delivers at this price, you’ll find it impressive for just about any occasion. Buy This WineThe article Sella & Mosca Cannonau di Sardegna Riserva 2017, Sardinia, Italy appeared first on VinePair. Via https://vinepair.com/good-wine-reviews/sella-mosca-cannonau-di-sardegna-riserva-2017-sardinia-italy/ Via https://vinology1.weebly.com/blog/sella-mosca-cannonau-di-sardegna-riserva-2017-sardinia-italy
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This episode of Wine 101 is sponsored by E&J Gallo Winery. At Gallo, we exist to serve enjoyment in moments that matter. The hallmark of our company has always been an unwavering commitment to making quality wines and spirits. Whether it’s getting Barefoot and having a great time, making every day sparkle with La Marca Prosecco, or continuing our legacy with Louis Martini in Napa. We want to welcome new friends to wine and share in all of life’s moments. Cheers! And all the best. Welcome to Season 2 of Wine 101. VinePair tastings director Keith Beavers kicks the season off with a discussion about “terroir,” a concept even he has trouble defining. While the term can refer to a number of different factors, terroir essentially connotes a sense of place. Beavers works his way through different AVAs — from macro to microclimates — to explain how two identical vines growing side by side can still produce different wines. He says terroir is ultimately the process by which soil composition, sun, and climate come together to produce a specific wine. He perhaps sums it up best by saying “it’s a way for winemakers to express to you that what they’re doing is unique within their area.” He also goes on to explain which wines are the most influenced by terroir, and when it makes sense to splurge on a “single-vineyard” wine. At the end of the day, he emphasizes that “terroir” is an ongoing conversation, and encourages listeners to discuss it with friends — hopefully over a glass of wine. Listen onlineOr check out the conversation hereMy name is Keith Beavers, and oh, hi. How have you been? Welcome to Season 2 of Wine 101. Let’s do this. What’s going on, wine lovers? Welcome to Season 2 of VinePair’s “Wine 101” podcast. My name is Keith Beavers. I’m the tastings director of VinePair, but you already knew that. So Season 2. It’s because of you guys that we have a Season 2. And I got to say, we’re going to start this off right. We’re going to get down into the dirt. We’re going to go up into the sky. We’re gonna go all around the vineyard. And we’re going to talk about terroir. What is terroir? Wow. Season 2. Thank you guys so much. You love what we’re doing here, and now I get to talk to you about wine for another 30 episodes. Yes! So I guess the best way to start Season 2 is to really get nice with this thing called terroir. Let’s just get it out of the way so we can understand it and move into some really cool stuff. Because terroir, the idea, the concept of terroir will help us going forward — in life, in wine, and in this season. But I don’t want to decode terroir. I just wanna discuss. Because the thing about terroir is terroir is a discussion. There’s no actual definition. There’s no actual concrete definition for what this word is. There’s actually no English translation. So let’s get into terroir. I mean, just the thought of, OK, I’m about to talk about terroir. I’ve got to take a breath. Because “terroir,” the word, it’s not odd but what’s odd is how our industry — the wine industry — has attached itself to this word so much that we use it in marketing. The thing is, in my comeuppance in the wine industry, I was a wine buyer, I had a restaurant, I had a wine shop. So I bought wine for a long time. And when you’re buying wine, and the person is talking to you about the wine they want to sell you, they’re giving you the attributes, and the characteristics and “it’s made in this area.” All the things you need to know in your brain to make the decision beyond how awesome the wine is or not is. What I found very interesting is the organic movement — because when I had my businesses, it was right when the organic movement started hitting the country. It started in California and worked its way to the East Coast, and oh my gosh, it was everywhere at one point, like in the early 2000s. And I was buying wine before the organic movement hit. And I was buying wine after the organic movement hit. And after the organic movement hit, people started really getting into like, “oh my God, how is this wine made? Are there any sulfites?” All that stuff. And that’s when people that were selling wine to me started using the word “terroir.” It was just every wine that came my way was like, “oh, you have to understand the terroir here is blah, blah, blah.” And what’s interesting is — is this interesting? I don’t know, you tell me what it is. But when we in the wine industry, we sort of latch on to certain buzzwords and terms. And sometimes those terms and buzzwords don’t really have a definition. One of them being terroir, another one being a term called “natural wine.” They become a popular parlance in the wine industry, and at some point, that injects itself into the mainstream. And now, you have people marketing to consumers with a word like “terroir” with no real definition as to what terroir is. People have a general idea maybe of what terroir means, but they just assume, “well, if it says terroir, that means something about it is good.” And that’s actually true. I mean, the word terroir connotes this idea of purity, and that is what we want in our products — wine or otherwise these days anyway. Right? But if the word terroir connotes this sense of purity, but how does it? What is terroir? What is it about terroir that’s attractive to wine buyers, wine sellers, and eventually the consumer? Let’s talk about what it actually means, and then get a sense of it, and also learn not to completely let it rule your life. And then knowing about terroir is just fun. It’s a nice thing to know while you’re drinking wine. So let’s get into it. And as I’ve been known to do, I want to start with a quote from the Jedi wine master, Jancis Robinson, about terroir. In the “Oxford Wine Companion,” it says, “Terroir is a much discussed term for the total natural environment of a viticultural site.” That’s the definition in one of the foremost primary sources of wine information in the galaxy. You know what I mean? And you notice the word “discussed” is in there — “much discussed.” Because that’s what terroir really is. It’s a discussion, as I said before. Because the word terroir and gosh, I mean, hey, listeners that speak French, I’m very sorry. But the thing is, it’s a French word. “Terroir,” it’s probably stupid, but the word is not new. It’s a very old word. And as we discussed in Season 1 in the Burgundy episode, it’s a word that was developed around the Middle Ages when the Cistercian monks were running around Europe, documenting their winemaking, documenting all kinds of soils and all the stuff. They were the first to really do it in a very organized, funded way. And in doing so, in Burgundy, we talked about how crazy the soil is in Burgundy. The monks started noticing things that were very bizarre, but also joyful, if you will, in that one row of vines produces a different wine than another row of vines next to it. But those two rows of vines have the same grape, and they freaked out. So this was an ongoing thing in Burgundy, and then eventually moved its way around Europe because of the Cistercian monks. And the word that they came up with to describe all this was terroir. Now, this is all legend. There’s no documentation about this. But this is sort of what everyone talks about because that’s what terroir is. And it’s a discussion, right? And I feel like it’s a word that was developed to explain something that was almost inexplicable. And it’s a French word. It’s such a French word that it has no translation in any other language. The “Merriam-Webster Dictionary” attempts to define it, saying it’s “the combination of factors, including soil, climate, and sunlight that gives wine grapes their distinctive character.” But that’s about as general as general can get. “A distinctive character?” What’s that? OK, this is how I see it. Vines grow in vineyards, but they’re not naturally part of the ecosystem of where vineyards are planted. There were never vines in Napa Valley until humans put vines into Napa Valley. So this idea of terroir is this combination of natural factors that affect the way a vine grows. Because you’ll remember all the way back in Sseason 1 from the first episode, what we do is we put vines into certain areas that we know are going to stress the vine out so we can sort of recreate its natural ability to survive and produce the fruit that we need to make wine. So throughout history, humans have figured out a way to plant these vines — these foreign plants — into different areas with the surrounding conditions that benefit the way this vine grows, produces, and then we harvest. And of course, now with modern science and GPS mapping and soil testing and all this, we can actually find a great place to plant vines based on the vine we want to plant and all this stuff. But back in the day, they didn’t have that kind of science. And actually the word terroir was, like I said, it comes about during the Middle Ages. But the idea of “sense of place” has been around since antiquity. The Roman Empire would stamp their amphorae with specific places that wines are from because they were known to be good from certain areas. So this idea is just nature. It’s been happening for a long time. But the monks, of course, had all the funding and they had all the time. And they were the ones that really kind of organized this idea and then came up with the word terroir to sort of define what they were experiencing. The natural effects of terroir can be understood in three categories, really. You have a macroclimate, and then within the macroclimate, you have a mesoclimate and within a mesoclimate, you have a microclimate. And these three categories interact with each other in many, many, many different ways in many different parts of the world to create a specific kind of wine. For example, let’s see if I can do this here. So in California, you have the Central Coast AVA. It is huge. Now that could be considered a macroclimate, because that was demarcated for a reason. There’s a general climactic thing going on in the Central Coast that is advantageous to wine — whether it’s the influence from the ocean or the general daily temperatures. That’s why it’s called the Central Coast AVA. Within the Central Coast AVA, there is a large wine region in itself called Paso Robles. We can call this a mesoclimate. The reason why Paso Robles was demarcated within the Central Coast AVA is because it has something special to offer, even more so from the larger Central Coast in that it has a lot of limestone in the soil. It has very unique fluctuations of wind and sun and all that. And it just creates these big wines that have nice acidity. And just within itself, it’s pretty awesome. Within the Paso Robles AVA are 14 even more focused, sub-appellations or districts that are demarcated because of their special, unique soil and compositions and wind and sun. That could be considered a microclimate, but this is where it’s crazy. You could even call Paso Robles a macroclimate. You could call one of the districts within Paso Robles a mesoclimate like the Adelaida District. And then you could call a vineyard or group of vineyards within the Adelaida District a microclimate. So you can go further and further and further until you get down to the actual vine itself. That’s originally what the Burgundians were doing. The monks in Burgundy were thinking, “oh my gosh, this one row of Pinot Noir is different from this row of Pinot Noir right next to it. And we harvest it and we produce it the same way.” And the reason why there are 14 unique districts within Paso Robles alone is because of terroir. Winemakers have found out that there are certain areas that get better wind, certain areas that get better sun, certain areas that benefit from certain soil composition, certain elevations. And they know they get a specific style out of these areas, so they want to go ahead and draw a circle around it and go, “this is Adelaida wine.” I mean, you can see the same thing in New York State. You have the Finger Lakes, you have all these lakes. And there are plans currently of trying to develop the appellation system in New York. People are like, “well, I make wine on Cayuga Lake, I make wine on Seneca Lake.” Because it’s different from the other one, they want you to know that. This is all what terroir is. It’s a way for winemakers to express to you that what they’re doing is unique within their area. But nature is crazy, and it’s always being studied. To this day, the idea of terroir, sense of place, and natural factors affecting a vine are always being studied. But what it comes down to is how much sun is the vine getting? What kind of soil is the vine in? What kind of topography is around this vineyard? And how is the climate of the area affected by those things and vice versa? And all of these conditions also factor into what’s going on even deeper into the idea of terroir, which some people call “microbial terroir.” And it’s important, because you have this vine that’s not used to this area, and all these conditions can create certain things like, is the temperature in this area conducive to a population of pests that messes with the vine, or not? Are there natural plants growing around that produce too much nitrogen and mess with the vineyard? What kind of potassium in nutrients are in the actual soil to help the vine grow? All of these factors are part of the overall terroir. So it’s kind of an insane, intense idea that started out — again, we’re going back to the monks — started out with this sort of simple idea of, “oh, this is different than this.” Now, we have science to basically understand terroir down to the actual microbes. And in addition to that, what happens when we irrigate? That’s not natural. But when you irrigate, you are affecting the terroir because you’re actually putting another influence into the natural things. So you see what I’m saying here? Terroir is just all these factors in nature coming together to help this foreign thing grow in soil so that we can enjoy a bottle of wine. And it just so happens that sometimes, in the most microcosmic part of a vineyard, there are these absolute differences from row to row. And sometimes, we understand it and sometimes we don’t. We? I don’t make wine. Sometimes they understand it and sometimes they don’t. So this idea is just mind-boggling, right? Oh my God, terroir. I didn’t realize it was that crazy. And it is! And the thing is, it’s an Old-World idea because the Old World in Europe is where all of the more focused vineyards were. The appellation system was created in Europe and France, specifically, and other countries took that on within Europe. And that appellation system was built off the idea of sense of place or terroir, those different climatic categories. In the New World, it’s a little bit different. We’ve had, in the United States alone, we have hundreds of AVAs, American Viticultural Areas. And not all of them were created specifically because of terroir. They were created because of just sometimes political reasons. And sometimes like, “hey, we used to do wine here. We can one day do it again.” And for us — more in modern times, actually sort of post-Prohibition, 1960s and beyond — our idea of terroir in America started to emerge when we started bottling single-vineyard wines, which should be considered a microclimate. But here’s the thing: Nature is fragile and forceful at the same time. The fragile-ness of terroir is a thing, and the idea of a vine or vines being able to express themselves in a certain way, in a certain place, every factor has to be happening all at once. And part of that is how much of a harvest there is. We talked in the Burgundy episode, we talked about how Pinot Noir is known to express its terroir, because that’s where it all began. But in that episode, I talked about the yield of Pinot Noir. I talked about how over a certain yield, like 50 hectoliters per liter, you’re making a Pinot Noir, but you’re losing the subtleties of it. Pinot Noir needs under 50 hectoliters per liter — actually 30 hectoliters per liter — you really see the subtleties of a Pinot Noir. So the idea of terroir is really for the wines that are made with a specific kind of care. The more large-production wines out there that sometimes you don’t know what the wine grapes are in the wine or if it’s just a mass-produced wine, you’re not always going to get terroir out of that. Usually when you get a wine that’s going to be like $8 and it says Pinot Noir and it’s from California but it could also have Syrah because of the 75 percent rule, you’re not going to get terroir. Terroir comes into play when a winemaker is trying to express to you how special their place in the world is and how special the wine is that comes from there. That’s why when you see a single-vineyard wine, they’re trying to tell you, “look, this vineyard is special because it’s a specific kind of terroir.” So there you have it, a sort of general roundabout idea of a word that is used a lot that doesn’t have a concrete definition, but has ideas and concepts around it. Terroir. And for you as a consumer, for a wine consumer, terroir is as important as you want it to be. I mean, if you have the cash, and you want to buy two bottles of wine from a specific grand cru in Burgundy that were harvested next to each other in different rows and has a completely different flavor or aroma to it, it’s a really awesome experience. It is an awesome experience. And it’s just as fun to experience different Pinot Noirs from the 18 different AVAs of Sonoma County. That’s fun, too. So now you have a little bit of information about terroir, so you can actually have your own discussion with people, because it’s going to be interesting when you talk to people about terroir. Everybody has their own idea about it. So I hope that this episode helped you get started. @VinePairKeith is my Insta. Rate and review this podcast wherever you get your podcast from. It really helps get the word out there. And now, for some totally awesome credits. Wine 101 was produced, recorded, and edited by yours truly, Keith Beavers at the VinePair headquarters in New York City. I want to give a big ol’ shout-out to co-founders Adam Teeter and Josh Malin for creating VinePair. And I mean, big shout-out to Danielle Grinberg, the art director of VinePair, for creating the most awesome logo for this podcast. Also Darby Cici for the theme song. Listen to this. And I want to thank the entire VinePair staff for helping me learn something new every day. See you next week. See? Totally awesome credits. This episode of Wine 101 is sponsored by E&J Gallo Winery. At Gallo, we exist to serve enjoyment in moments that matter. The hallmark of our company has always been an unwavering commitment to making quality wines and spirits. Whether it’s getting Barefoot and having a great time, making every day sparkle with La Marca Prosecco, or continuing our legacy with Louis Martini in Napa. We want to welcome new friends to wine and share in all of life’s moments. Cheers! And all the best. Ed. note: This episode has been edited for length and clarity. The article Wine 101: Terroir appeared first on VinePair. Via https://vinepair.com/articles/wine-101-terroir/ Via https://vinology1.weebly.com/blog/wine-101-terroir In a year that set multiple records for the tequila industry, the United States received over 72 percent of tequila exported from Mexico in 2020. At 254 million liters, the volume received was over 63 times more than the second-biggest importer, Germany, according to tequila.net. To put it in perspective, Mexico produced a total of 374 million liters of tequila in 2020. Of this, 286 million liters were exported to 120 countries, according to The Spirits Business. Both of these numbers set new production and export records for the industry, and boosted the export value of tequila to roughly $2 billion. Last year also saw a rise in Blue Weber agave production — the only variety that can be used for tequila. There are now 163 certified tequila-producing companies in the industry, with 8,000 agave producers spanning more than 500,000 acres. The tequila boom may have been led in part by the “tequila gold rush,” a movement in which celebrities are rushing to launch their own spirits brands. Dwayne Johnson has been one of the most successful newcomers to celebrity spirits, with his Teremana Tequila absolutely rocking the industry. The article U.S. Drinkers Drive Tequila Exports To Record High appeared first on VinePair. Via https://vinepair.com/booze-news/tequila-exports-record-high-2020/ Via https://vinology1.weebly.com/blog/us-drinkers-drive-tequila-exports-to-record-high The Spanish Civil Guard recently dismantled a large counterfeiting ring dedicated to importing fake rum. The international operation combined teams of law enforcement working in multiple different countries around the world. The investigation began in February 2019, according to The Drinks Business. After locating a large consignment of rum bottles in Cádiz, authorities had the liquid analyzed and found it was fake. From there, they traced the bottles back to the Netherlands. Tracing back even further, the team found that the spirits were originally produced in the Dominican Republic, then bottled in Honduras. From there, they were fit with counterfeit labels produced in China, and sent to Spain via tax warehouses in the Netherlands. Upon arrival, the spirits were then distributed in 10 Spanish cities, including Barcelona and Madrid. Once officers were able to locate the primary warehouse in the Netherlands they seized 147,000 counterfeit bottles of rum. Shortly after, Honduran authorities intercepted two more containers of fake rum worth about $605,000. While authorities refrained from sharing specific names, the Spanish Civil Guard explained in a press release that the spirits were labeled and sold as three different brands. All in all, officers questioned 50 Spanish, Dutch, and Portuguese companies about the operation, while more than 20 individuals have so far been arrested. With such a sophisticated, international operation, someday rum may eventually overshadow the counterfeit whiskey world. The article Spanish Authorities Bust Pirate Rum Ring, Seize $4.2 Million in Booty appeared first on VinePair. Via https://vinepair.com/booze-news/spanish-counterfeit-rum-operation/ Via https://vinology1.weebly.com/blog/spanish-authorities-bust-pirate-rum-ring-seize-42-million-in-booty We’ve gone through a metal to-go mug or two in our day, and can we be honest? They’re not the best. They often feel a little cheap and drinking coffee out of a metal mug feels like it should only be done while camping. We’ve been looking for a better mug for a while, and we’re so excited to have finally found it. Meet the Porter Mug. It comes in both 12 oz and 16 oz, in a range of understated pastel and neutral shades. It’s crafted from durable (and beautiful) ceramic and wrapped in protective, insulating silicone so you can still have that lovely Instagram-appropriate aesthetic while enjoying your morning cup of to-go coffee. Extra bonuses? It’s BPA-free, microwave safe, and dishwasher safe! It imbues your morning ritual with an extra dose of luxury and is good for the planet without resulting in any weird metallic flavors. Whether you’re enjoying a hot oat milk latte or an iced coffee, your coffee will taste exactly as it should and stay at the right temperature for as long as you’re sipping. You only get one chance to enjoy your first cup of morning coffee, and you may as well do it right. For us, the only to-go mug we want for our morning coffee is the Porter Mug. The article This is Our Favorite Travel Mug For Our Morning Coffee appeared first on VinePair. Via https://vinepair.com/picks/best-coffee-travel-mug-2021/ Via https://vinology1.weebly.com/blog/this-is-our-favorite-travel-mug-for-our-morning-coffee With the new administration still unpacking its boxes in the White House, the world is watching for signs of how things might change in Washington. And in southeastern France, the interest runs particularly high. “The Cognac sector called on French and European authorities to contact the new U.S. administration as soon as possible on this subject,” says Laurine Caute, spokesperson for the Bureau National Interprofessionnel du Cognac (BNIC), a trade organization representing Cognac producers. “Cognac alone generates 60,000 jobs in France. Everyone needs to return to its senses and end the dispute.” That dispute? Just before New Year’s Eve, on Dec. 30, the outgoing U.S. administration announced that it would impose a new tariff of 25 percent on imports of Cognac, part of an ongoing trade war on alcoholic beverages that has developed over the past three years. The concerns go far beyond France: Alcohol producers throughout Europe, as well as the U.S., are feeling the pinch. New tariffs on alcoholic beverages have slowed the sales of spirits and wine on both sides of the Atlantic, raising prices and reducing availability for consumers. While President Biden clearly has plenty of work ahead of him due to the ongoing pandemic, the delayed vaccine rollout, and the stagnant U.S. economy, removing these new tariffs on alcoholic beverages is at the top of the wish list for many distilleries, wineries, importers, exporters, restaurateurs, bartenders, and consumers. The impact has been particularly pronounced for smaller producers, according to Sonat Birnecker Hart, president of Koval, a craft distillery based in Chicago. “The tariffs hinder growth on both sides of the Atlantic, particularly affecting craft brands like mine that have to eat the costs to remain competitive,” she says. “Koval was seeing real growth in Europe for our whiskeys before the tariffs. We saw a decrease in sales, the loss of some markets that had expressed interest before the tariffs, and the burden of greater costs to export our products and compete.” Strangely, these retaliatory duties on alcohol started when the U.S. announced new tariffs on European steel and aluminum in 2018. Alcoholic beverages got involved when the E.U. imposed a new 25 percent duty on bourbon in response, perhaps hoping that such a move would get the attention of Kentucky’s Mitch McConnell, the Senate majority leader at the time, since bourbon and other whiskies rank among the top exports from his home state. While that might have put the issue on McConnell’s radar, the situation soon snowballed. In retaliation, the U.S. added a new 25 percent duty on single-malt Scotch and single-malt whiskey from Northern Ireland — think Bushmills — as well as other European liqueurs and spirits in 2019, linking them to an ongoing World Trade Organization dispute about European subsidies for the airline manufacturer Airbus, which is itself mirrored by similar complaints from Europe about U.S. support for Boeing. The resulting alcohol trade war has since caused a 39 percent drop in imports of Scotch to the U.S., as well as a plunge of 41 percent in exports of American whiskey to the E.U., its largest export market, according to the Distilled Spirits Council, a trade group in Washington, D.C., known as DISCUS. Robert Maron, vice president of international trade at DISCUS, says that such tariffs have the unintentional result of friendly fire, accidentally damaging an industry that is already deeply suffering. “In the case of the spirit sector, the U.S. and the E.U. are very integrated,” Maron says. “Many of the large American whiskey-exporting companies are also large importers of Cognac and Scotch. So when the U.S. and the E.U. are imposing these tariffs, oftentimes they’re hitting their own companies. Imports in the beverage-alcohol space create jobs throughout the U.S. When they’re imposing tariffs on imports from the E.U., they’re also impacting jobs across the hospitality sector in the U.S., which of course is hurting significantly due to the necessary closures of Covid-19.” Although Scotland and the rest of the U.K. have since left the E.U., the British government has only dropped the E.U.’s new tariffs on U.S. rum, brandy, and vodka, retaining the three-year-old duty on American whiskey, while the U.S. has not dropped any of its tariffs on whiskies from the U.K. Through a spokesperson, the Scotch Whisky Association (SWA) told VinePair that it feels it’s particularly unfair for distillers to get drawn into a dispute over subsidies for airplane manufacturers. “There is deep disappointment across the Scotch whisky industry that distillers are still paying the price for an aerospace dispute that has nothing to do with us,” the spokesperson said. “The tariff on single malt Scotch whisky, now in place for 15 months, has caused us to lose over £450 million [$617 million] in exports to the United States, and our losses continue to mount.” Not only are jobs, orders, and revenue disappearing, consumers on both sides of the Atlantic are facing higher prices and a narrower selection. The situation is bad, Maron says, but things are scheduled to get worse in just a few months. “Tariffs are taxes that consumers ultimately have to pay,” Maron says. “What’s most troubling with all of this for American whiskey drinkers, and the E.U. in particular, is that the E.U.’s tariff on American whiskey is scheduled to automatically escalate to 50 percent in June of 2021 if the underlying disputes on steel and aluminum aren’t resolved.” Organizations like DISCUS, the SWA and Spirits Europe are urging leaders in the E.U., the U.K., and the U.S. to de-escalate the alcohol trade war, citing the inauguration of the 46th American president and his administration’s interest in wanting to work more closely with its allies as an opportunity for things to go in a new direction. This week, a total of 72 U.S. and E.U. trade associations, including DISCUS, sent a letter to both President Biden and Ursula von der Leyen, president of the European Commission, asking for the immediate suspension of all reciprocal tariffs unrelated to the steel, aluminum, and aircraft disputes, and highlighting the need to reset and rebuild the trade relationships between the U.S. and the E.U. In the southeastern French commune of Cognac, Laurine Caute says her organization is supporting the call for a renewed transatlantic relationship, as well as for the suspension of all tariffs during negotiations. The U.S. is Cognac’s largest export market, she says, accounting for 103.5 million bottles in 2020, a 1 percent increase from the year before, despite the pandemic. “The new U.S. president will be free on a diplomatic level to negotiate, but to negotiate you need both sides,” she says. “Our French government and Europe need to send him the right messages right away to appease tensions and start over. Otherwise, we will all lose, on both sides of the Atlantic.” The article What Spirits Producers Need From the Biden Administration, at Home and Abroad appeared first on VinePair. Via https://vinepair.com/articles/spirits-tariffs-biden-administration/ Via https://vinology1.weebly.com/blog/what-spirits-producers-need-from-the-biden-administration-at-home-and-abroad Pizza is such a part of American culture, as our childhood ‘za cravings never seem to dissipate. I want pizza right now, just typing this. As kids, we sipped sodas with our pies, but since we’re all adults now, to most of us, the idea of a glass of wine with pie sounds more appealing than high-fructose corn syrup with bubbles. And this is not Italy. We have taken the pizza idea and done things to it that no Italian would have ever dreamed to do. From the deep dish of Chi-Town, to the subtle charred glory of a folded New York City slice (Joe’s on Bleecker is the best in Manhattan, fight me), we have created one hell of a spectrum of creativity. Cheese-stuffed and pig-in-a-blanket crusts, Frito pies, baked pies with multiple layers, and even whole lobsters melted into the cheese. Have we gone too far, or not far enough? I list these extreme examples to make the point that, in the U.S., anything goes on a dough round. We may not be making Frito pies unless we live in a legalized state, but I am sure most of us have stared at that blank, flour-dusted canvas and just let it flow. With all the possibilities, what kind of wine do we pair with the plethora of pizza styles and toppings out there? With a few exceptions, I like to sip simplicity with pizza. And simplicity in wine is not easily achieved. Creating a wine that has minimal layers and thrives on the inherent fruit character of the grape(s) from which it’s made is not a simple feat. A lot of work goes into making straightforward wines, and they can be as exciting as more complex wines. Especially with pizza. A little bit of oak here and there can be a nice addition, as long as the acidity livens things up. Here are some ideas that will get you started and hopefully inspire you to get creative and confident when pairing wine with pizza. Gary Farrell Russian River Selection Pinot NoirThis is a bit pricey for pizza, but it’s worth it. If you’re proud of your handmade pie topped with the best bacon you could find and maybe some glistening baked figs flecked with goat cheese — or just a simple, earthy, chunky mushroom pizza — this soft, supple Pinot will fit right in. It has a wonderful depth of chewy fruit and smells like cherries and balsamic. Louis Jadot BeaujolaisFrom veggie to grilled chicken, and from four cheese to cheeseburger pizza — name a pizza, and this wine will jive. Make sure you chill this one down a bit before popping. It’s a mouthful of juicy, cherry fruit with crazy, vibrant acidity. All of that liveliness, along with the awesome price, makes this bottle perfect for a pizza party. Nomen MalbecHello, meat lovers. What up, double pepperoni crew? What’s good, sausage and onions with extra mozz? Order a case of this wine and have it on hand for all that. This Malbec from Washington State is a no-fuss, big and juicy red. It has good tannins to hold up to all that protein, but the dark, blackberry fruit will not be lost on your palate due to some nice acidity. Tenuta Tascante ‘Ghiaia Nera’ Etna Rosso 2017Here’s to the classics from the boot. Whether it’s a Neopolitan, the cracker-like rectangular Roman style, or the slight density of a Siciliana, it all began in Italy. And this wine, with a slight chill, will feel like divine intervention. It bursts with juicy cherries with a slight tannic edge. There is such good balance and refreshment here, with the fruit and acidity playing off each other. Pieropan Soave Classico 2019The Force love ya, pineapple pizza eaters. I don’t roll that way, but respect. I had it once in the ‘90s, and never again. But I do remember the punchy sweet acidic pop of those yellow chunks contrasting with the grilled spam. And if I were to have it again, I would wash it all down with a buoyant, round white wine with extra acidity to match the pineapple. This wine fits that bill. Actually, with this wine I might be ready to revisit (never say never). Massaya Classic Blanc 2018There is something to be said about the more non-pizza pizzas out there. You have the thicker breaded onion and anchovy-loaded Provincial Pissaladière (Pizza alla Andrea), the Manakish of the Levant with flatbread, labneh, perfumed meat, and maybe a few falafel, or the unique pancake-like Japanese pizza Okonomiyaki. Most of these alternative styles aren’t as dense as a traditional pizza and are great with white wine. This white is nice and floral, which will rise above the ingredients complementing them, while retaining a nice, round depth to hold up to any kind of meat or dense sauce. The article 6 of the Best Wines to Pair With Pizza appeared first on VinePair. Via https://vinepair.com/buy-this-booze/6-best-wines-to-pair-with-pizza-2021/ Via https://vinology1.weebly.com/blog/6-of-the-best-wines-to-pair-with-pizza Whether plans to abstain completely or just drink a bit less have so far been successful this month, there’s still time left to partake in a Dry-ish January. Restaurants and bars have embraced low- and no-alcohol menu items, while an increasing number of brands now opt for creative booze alternatives. There’s never been a better time to give what remains of Dry January another shot. To help inspire readers shake up their drinking routines, VinePair asked wine professionals which beverages entice them the most when refraining from their favorite boozy sips. From honey-based mocktails, to a non-alcoholic twist on a beloved classic cocktail, keep reading for inventive alternatives from the experts. The Best Dry January Beverages Recommended by Sommeliers
Keep reading for details about all the recommended beverages! “My wife and I have been on a big non-alcoholic beer kick recently. This used to be one of the gaping holes for spirit-free beverages; options were limited and lackluster, and most did not satisfy a true beer craving. It’s cool to see brewers really lean into this movement. We’ve tried a handful of different brews, but we tend to always have Athletic Brewing stocked in our house. They have a great IPA, as well as a lovely golden ale that I really enjoy. But I am also really looking forward to trying Brooklyn Brewery’s new non-alcoholic beer whenever we get our hands on it down here in North Carolina.” —Ashley Malinowski, general manager/beverage director, chef/owner Scott Crawford’s Jolie, Raleigh, N.C. “Rambler sparkling water and cold-brew Thai tea for me!” —Matt Pridgen, wine director, Underbelly Hospitality, Houston “Honey Blackberry Mint Mocktail: This has got all the feels of a refreshing Mojito, but none of the sugar and alcohol. The ingredients are simple: honey, fresh blackberries, fresh mint leaves (all muddled to a delicious pulp), lemon juice, water, and seltzer. It’ll have you resetting after the 2020 booze fest, and once you’re ready to imbibe again, skip the water and throw in a little vodka or rum.” —Nicki McTague, sommelier and president, The Infinite Monkey Theorem, Denver “We normally participate in Dry January every year in our household, but this year is extra special because I’m pregnant! I was fortunate enough to get an early set of samples of Fluère [alcohol-free spirits] to play around with, and I was so excited to have new options to help elevate my non-alcoholic drink recipes after making the same kind of mocktails for months. I like Fluère because it is super versatile and has a great flavor profile and body, which make it comparable to mixing with a standard spirit. At all of the JK Food Group locations, we regularly include a selection of curated mocktails on our menus, and last year at Toro, we even hosted a spirit-free dinner with beverage pairings. I’m really looking forward to carrying Fluère and other products like this so we can continue to creatively expand and elevate these kinds of beverage offerings for our guests.”—Jodie Battles, beverage director, Toro/Coppa/Little Donkey, Boston “As a proponent of a sustainable combination of both year-round indulgence and moderation, January is inevitably a time when the latter tends to weigh a little more heavily on our minds after the sustained indulgence of the holiday season. That being said, if my lucky stars align, I’m treating myself to a bottle of Killer Quail’s low-alcohol, high-impact Sparkling Piquette of Alder Springs Vineyard Chenin Blanc, which is exactly the sunshine in a bottle we all need right about now. Additionally, I often find myself reaching for a bottle of Seedlip Garden 108 to make either a low- or no-alcohol beverage (weather/mood/pandemic/political climate depending) with some citrus, some sugar, and a little something bubbly — like a splash of that Piquette, if I’m feeling frisky.” —Mary Allison Wright, owner, Yacht Club; wine director, The Proper Pour, Denver “My go-to is Masala Chai tea in the mornings from In Pursuit of Tea (and if we are getting geeky, I love to simmer it with the A2 organic grass-fed milk from Amos Miller Farm in Pennsylvania). In the evenings, I crack open a RAMONA ‘Dry Grapefruit’ at only 5 percent ABV per serving.” —Jordan Salcito, sommelier and founder, Drink RAMONA Inc., NYC “This Dry January, I have been enjoying kombucha-based beverages, since I started making my own kombucha in 2020. (It was a year for new hobbies, in case you didn’t hear.) Kombucha is a wonderful option for a low-ABV or no-ABV beverage, as it provides probiotics and antioxidants, plus a little caffeine to keep your day going! Kombucha also makes a great mocktail ingredient, since it lends acid and sweetness to a drink. It is also easy to flavor in whatever way you want by using an infused simple syrup. My favorite to make is lavender kombucha, but a nice local Colorado option you can use is Rowdy Mermaid Alpine Lavender. Try 4 ounces lavender kombucha, 1 ounce fresh grapefruit juice, topped with a splash of grapefruit seltzer for an easy, refreshing beverage.” —Julie Masciangelo, sommelier and general manager, Il Posto, Denver “Even though it just hit the market, my go-to for no-ABV is now New London Light from Salcombe Distilling. It’s super aromatic and definitely achieves a spirited status, even with zero alcohol. I like to enhance its body with some simple syrup and verjus, which lets the fresh, citrusy notes of NLL speak out.” —Will Wyatt, owner, Mister Paradise and Electric Burrito, NYC “This January, I’ve been enjoying homemade honey soda. I love the natural complexity that unadulterated honey has as a sweetener, and I’ve gone from using it simply to sweeten other drinks, to using it as the main ingredient in some of my non-alcoholic beverages. Sonoma County is rich with high-quality apiaries, and several delicious monoflower varieties can be had — from the delicate star thistle, to the complex eucalyptus. I have fallen in love with varietal honey this year. Until recently, I hadn’t fully appreciated honey’s ability to capture and express terroir. I like to make my honey soda with organic local honey, of which there are several great suppliers, but my favorite is probably Hector’s Honey, which is a third-generation producer making pure, raw varietal honey. Aside from the honey, itself, I will add a little acid to balance out the intense sweetness, making the drink refreshing and light instead of cloying. Depending on the variety of honey, I’ll sometimes add a sprig of thyme or rosemary for a little herbaceousness.” —Jon McCarthy, sommelier and director of beverage, The Matheson Healdsburg, Healdsburg, Calif. “The Negroni is one of my all-time favorite cocktails. The bitter and herbal tones work wonders for kickstarting your palate before a great meal. For Dry January, I like to recreate those bitter tones and adapt to more winter flavors [by] using equal parts Seedlip Spice, pomegranate juice, and tonic water. Serve over a large ice cube with a lemon peel, and it also pleases the eyes.” —Darlin Kulla, beverage director and sommelier, KNEAD Hospitality + Design, Washington, D.C. The article We Asked 10 Somms: What Are You Drinking in Dry January? appeared first on VinePair. Via https://vinepair.com/articles/10-best-dry-january-beverages-sommeliers/ Via https://vinology1.weebly.com/blog/we-asked-10-somms-what-are-you-drinking-in-dry-january This tasting challenge looks at Pinot Noir Rosé and defies the age-old myth that loving rosé wine is only for basic wine drinkers. Wine Folly - Learn about wine. Via https://winefolly.com/tips/tasting-challenge-american-pinot-rose/ Via https://vinology1.weebly.com/blog/tasting-challenge-american-pinot-noir-rose In what might be the least surprising news item this year, data giant Nielsen reports that, compared with this time last year, online alcohol sales have doubled and general alcohol sales have increased by more than 20 percent. It’s no secret that we’re spending more time at home, with or without a full household; much less time socializing; and, at a guess, we’re most likely bored or stressed out of our minds. With alcohol consumption continuing to rise and pandemic pounds becoming a new norm, there’s also been an increased spotlight on the struggle to maintain a healthy and balanced diet while indulging a bit to alleviate tough times. Enter Mind & Body Wines, a collection of low-alcohol and lower-calorie California wines that deliver on taste and quality. The brand offers a trio of guilt-free wines, including a fruity, blended Rosé, a crisp, floral Pinot Grigio, and a robust Cabernet Sauvignon, all fermented in the usual way, with the added step of putting a small portion of the wine through a spinning cone column that dealcoholizes it but leaves its vibrant flavors intact. Mind & Body wines contain only 90 calories and 9 percent alcohol per 5-ounce serving, around 25 percent lower than the standard estimate of around 120 calories and 12 percent alcohol. Mind & Body wines are also vegan and gluten-free with no added sugar, a boon for discerning drinkers. We asked nutritionist and Cleo TV chef/host Jernard Wells to weigh in on how to reap the benefits of swapping your usual red, white, or rosé for a lower-calorie choice. Make It a Lifestyle ChangeIf there’s one thing that’s been driven home during the lockdown months, it’s that treating yourself can help take the edge off countless daily stressors (endless Zooms, amirite?). But with so much out of our control, Wells advises that there’s no better time than now to pay attention to what we put into our bodies, keeping long-term goals in mind. He says it’s important to allow ourselves the time to let any adjustments we make take effect. “The first 30 or 45 days might seem hard because you’re forcing yourself to change the way you’ve been accustomed to eating or drinking, but once you go into autopilot, these become part of your normal choices and normal decisions,” he says. Another option for anyone looking to streamline even further: Mind & Body’s sister brand, FRE, offers an alcohol-removed wine that contains less than 0.5 percent alcohol, is only 70 calories per 8-ounce glass (the FDA considers 8 ounces to be the serving size for non-alcoholic wines), and is also vegan and gluten-free. Increase Your Water Intake“For every 5- to 8-ounce glass of wine you drink, you should be looking at putting anywhere from 20 to 40 ounces of water back into your body to flush it out as best you can,” says Wells. As our bodies are necessarily 60 percent water, it’s important to replace lost fluids to avoid dehydration and to boost such functions as circulation, digestion, and maintaining a healthy body temperature. Drinking lower-alcohol wines, like those from Mind & Body, will keep dehydration at a minimum. An added bonus: Staying hydrated will help you dodge hangover headaches, too. Moderation Is Your FriendLower-calorie wines make it far easier to enjoy a glass (or two) while staying within the daily recommended intake of 1,600 to 2,400 calories for women and 2,000 to 3,000 for men, and refrain from filling your glass with more than the standard serving size of 5 ounces. “If you’re tempted to go with an overly portioned glass, remember that you could save those calories for the next day,” says Wells. “And don’t forget to watch your liquid intake across the board by limiting such sugary options as sodas or sugary juices.” Watch the ClockIf you want to unwind at the end of a day with a glass (or two) of your favorite wine, that’s fine. But make sure that you keep an eye on the clock, much as you do when it comes to dinnertime or evening snacks, as studies show that having any alcohol just before bed can disrupt your sleep patterns when the sedative effect wears off after a few hours. Similarly, ingesting anything with sugar, natural or not, can increase your energy levels and also create an adverse effect on your sleep, so leave yourself a little time to decompress. “If you drink wine late, just before you go to bed, remember that there’s still some sugar in the wine.” says Wells. “Drink your wine early enough in the evening where there’s been time for it to be absorbed in your system — try at least an hour before you lie down and go to sleep.” Balance Is KeyKeep in mind that balance is crucial when it comes to a well-rounded and healthy diet and that even if you choose a lower-calorie or low-alcohol wine, anything else you eat or drink will have an impact on your total intake. “At the end of the day, it’s pointless to purchase no-added-sugar or low-sugar or low-alcohol wine if you’re still dumping sugar into your daily coffee or eating a lot of pasta and a lot of starches,” says Wells. Which is to say, if you’re trying to lose weight and the numbers aren’t changing, it’s not just the wine’s fault. Although Mind & Body wines are Keto and Paleo diet-friendly, consider everything else you’re eating and drinking, too. “Keep track of what you’re consuming during the days that you’re drinking,” says Wells. “And try to put more leafy green veggies into your diet on those days so you get the full benefit of making the lower-sugar choice.” This article is sponsored by Mind & Body Wines. The article Mind & Body Wines: The Guilt-Free Bottles You’ve Been Craving appeared first on VinePair. Via https://vinepair.com/articles/mind-body-wines-the-guilt-free-bottles-youve-been-craving/ Via https://vinology1.weebly.com/blog/mind-body-wines-the-guilt-free-bottles-youve-been-craving |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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