Twenty East Coast Wines that Rival Napa ValleyWelcome to the America's Heritage Wine Coast Wineries Near PhiladelphiaEast Coast Winery ReviewsTop New York WineriesChanning DaughtersThis South Fork, Long Island winery is run by winemaker Christopher Tracy, a natural winemaker and delightful lunatic.
Our top pick is Channing Daughters “Mosaico” White Top Pennsylvania WineriesGalen Glen WineryBased in the Lehigh Valley, they have the oldest Gruner vineyard in America, planted in 2003.
Our top pick is Galen Glen “Stone Cellar” Gruner Veltliner Waltz VineyardsWaltz Vineyards was established in 1997 by Jan and Kimberly Waltz. The vineyards are situated on a hill between Lancaster and Lebanon
Our top pick is the Waltz “Crow Woods” Cabernet Sauvignon Fero VineyardsEstate vineyard in the Susquehanna River Valley. Planted in 2012 to Eastern European varietals.
Our top pick is the Fero Saperavi Penns Woods WineryVineyards are all on gentle slopes at a low altitude about a half-hour from Philly. Slowly becoming PA’s cult winery.*
Our top pick is Penns Woods Ameritage Reserve Top Virginia WineriesStinson VineyardsFamily-owned estate winery in the Monticello AVA. They specialize in small-lot wines. Our top pick is Stinson Vineyards Rosé of Mourvèdre Top New Jersey WineriesAlba VineyardsAlba in the Warren Hills AVA is producing some of the best Pinots and Chardonnays on the East Coast right now.
Our top pick is Alba Vineyards “Grand Reserve” Chardonnay William Heritage WineryLocated in the Outer Coastal Plain AVA. A family produce farm since 1853, the vineyard was first planted in 1998. Fmr. Winemaker Sean Comninos is a WSoP Grad.
Our top pick is William Heritage Vintage Brut Unionville Vineyards
Originally part of the largest peach orchard in the United States, the vineyard was first planted in 1988. Excellent Syrah & Pinot Noir.
Our top pick is Unionville “Hunterdon Mistral” Rose
Beneduce Vineyards
A family farm in North Jersey since 2000, the vineyard was first planted in 2009, and opened to the public in 2012. Our top pick is Beneduce Vineyards “Blue 2” Blaufrankisch
Amalthea Cellars
Run by the iconoclastic owner and winemaker Louis Caracciolo. He’s been making Bordeaux blends in Jersey longer than anyone.
Our top pick is Amalthea Cellars “Europa 1” Bordeaux blend Working Dog Winery
Hands-down one of the great wineries of the East Coast. They are legit rock stars in the Jersey wine scene now.
Our top pick is the Working Dog Syrah Top Vermont WineriesFable Farm Fermentory
Farm-based winery producing aged wines, ciders and vinegars, and runs a CSA.
Our top pick is Fable Farm Fermentory “Pan” Red
Shelburne VineyardFounder Kenneth Albert planted some of Vermont’s first wine grapes in 1998, with its tasting room opening in 2008.
Our top pick is Shelburne “Iapetus Figure 1” Pet Nat The post Top East Coast Wines appeared first on Wine School of Philadelphia. Via https://www.vinology.com/top-east-coast-wines/ Via https://vinology1.weebly.com/blog/top-east-coast-wines1858450
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The world of wine is wonderful. Its mastery opens opportunities in all sectors, from the hospitality industry to retail, from education to marketing, from distribution to production. Wine jobs are not only appealing, but they’re lucrative too. Wine professionals, like any other specialists, need credentials, and constant knowledge updates. The wine world comprises dozens of countries, hundreds of wine regions, and thousands of grape varieties. The laws, the climate, the soil types, and the people, they all form part of a wine specialist’s knowledge. Getting Wine CertifiedIf you want to get your foot in the door, you’ll need to hit the books and find the right association, school or study program to help you in your learning, but also to vouch for you. These are the most important wine education and certification programs, find out which one is for you. Our preference for wine certification is well known: we love the programs coming out of the National Wine School, so we are totally biased. If you want a neutral source for information, we recommend either the Sommeliers Choice Awards or SOMM.
Wine and Spirits Education TrustThe Wine and Spirit Education Trust, or WSET is based in the UK, but now runs programs all around the world through third parties. You can take any of their courses at any major city in the US and other countries. The WSET is very methodical; they offer programs on different specialties like wine, spirits, sake. Advancing from levels one through four in most programs, the difficulty increases dramatically. A level four Wine Diploma is one of the most coveted and hard to get certifications in the industry. Wine regions, tasting but also a strong focus on the business side of wine, WSET is great for people on the commercial side of the wine industry.
Court of Master SommeliersThe Court of Master Sommeliers is a sommelier certification program based in the UK, now with a big branch in the US. There are four levels to accomplish before becoming one of the few Master Sommeliers in the world. There are just over 400 wine professionals with this high title. Founded in 1977, it had a big boom after the SOMM documentary was released in 2013. The organization focuses strongly on wine service in restaurant scenarios and on deductive wine tasting, a skill that enables sommeliers to not only assess the quality of any wine but to identify its vintage, grape variety, and provenance.
Institute of Masters of WineThe Master of Wine qualification is gained after a challenging three-year program organized by the Institute of Masters of Wine. Founded in 1955, the organization requires students to know everything there is to know about wine, but also to write appropriately about it. A series of essays and exams take the students to their limit, becoming some of the better-prepared professionals in the industry. To start the program, students must already have wide experience in the field, high qualifications like the level four WSET diploma, and the sponsorship of a Master of Wine.
Wine Scholar GuildThe Wine Scholar Guild is an approachable study program provider. The ability to study traditionally in a classroom or online allows students to tackle the Wine Scholar Guild programs in their own time from anywhere in the world. Specializations in important wine-producing countries like France, Spain, and Italy make this organization an ideal way to stand out from other professionals. Master-level programs include a regional approach to most French wine regions, from Champagne to Bordeaux. Immersion trips that include high-end tasting in the heart of the wine country and mentorship from highly trained professionals complete the learning experience.
The International Sommelier GuildEstablished in 1982, the International Sommelier Guild offers an extensive wine education program through third-party schools in the United States, Canada, China, Mexico, South Africa, Thailand, and many other countries. Standardized, relevant textbooks and a complete curriculum fed by ISG instructors are a powerful tool to certify capable sommeliers. Different levels lead students to a very high proficiency level, including a teacher program that helps grow the guild’s reach. A new online learning platform will help the International Sommelier Guild have an even broader reach.
National Wine SchoolThe only wine program founded in the United States, the NWS offers programs are (not surprisingly) uniquely American. For starters, the wine trade is very different in the states than in other countries. Working in restaurants isn’t as lucrative nor as respected as it is in Europe. Instead of being a trade school certification, the NWS is more like a bachelor of arts degree. They expect their students will work in many parts of the wine trade, including winemakers, wine educators, and importers, and their curriculum reflects those realities. For wine students in the USA, we think the National Wine School is the best option. Their programs have been adopted by many colleges and universities in the states. However, their programs are not available in England or Europe.
If you want to become a certified sommelier, or you simply wish to increase your wine expertise, these are the most popular organizations worldwide. As long as you have a passion for wine and a commitment to keep on learning, you’ll find any goal achievable, and any certification level within reach. Welcome to the wine world, an ever-growing community of wine lovers. The post Sommelier Classes appeared first on Wine School of Philadelphia. Via https://www.vinology.com/sommelier-classes/ Via https://vinology1.weebly.com/blog/sommelier-classes7361991 The cured meats conversation all too often centers around the French and Italian traditions. Prosciutto and saucisson sec are both excellent, of course, but Jamón Iberico and chorizo also deserve a place at the (literal and figurative) table. In Spain, the Iberian black-footed “pata negra” pig is king. Some of the best Spanish cured meat is from the acorn-grazed pata negra, which has been the case for centuries. In fact, in the third century, Liber Iudiciorum, or the Visigothic laws, set regulations around “hogs pastured on acorns.” Styles and seasonings for “charcutería” vary by region, but here are five Spanish cured meats you should know — and what to drink with them. SobrassadaSobrassada (sometimes spelled sobrasada) is a spreadable cured pork sausage from the Balearic Islands, flavored with paprika. While you can find spicy versions, it is mostly “dolç” or made with sweet paprika. It is usually made with the porc negre, an island relative of the pata negra. Traditionally, sobrassada would have just been made in the fall when the pigs were slaughtered, and there is still an October “Feria de la Sobrasada” or Sobrassada Fair in Campos, Majorca. Pairing-wise, think of sobrassada as Spanish ‘nduja. It’s often served with honey, and would be lovely with a glass of cream sherry — the sweetness and chocolatey flavors of the wine bring out the layers of umami in this cured sausage. It is also deliciously (and traditionally) served with a cold lager like Estrella Damm. The freshness of the beer helps keep the saltiness of the sobrassada in check. Jamón IbericoThere’s nothing like a good Spanish jamón, or cured ham. Unlike Jamón Serrano, which can be made with any breed of pig, Jamón Iberico must be made from pata negra. If you find Jamón Iberico de Bellota, that is the even more prized version where the pata negra pigs roamed freely while glutting themselves on “bellotas,” or acorns. Expect to pay $100 per pound or more when purchasing it in the United States. The sweet, nutty notes of the Jamón Iberico pair beautifully with a salty manzanilla sherry or a fruity, layered Rioja crianza. The manzanilla sherry brings out the rich nutty character, whereas the Rioja crianza elevates the umami character. Either is spectacular. LomoLomo, not to be confused with the Peruvian dish lomo saltado, refers to a cured pork loin (lomo translates to “loin”), seasoned with salt, paprika, and garlic, then cured. While jamón tends to be more popular with tourists, lomo is just as beloved by the Spanish. You can also find Lomo Iberico and Lomo Iberico de Bellota. Thanks to its shorter curing time (90 days as opposed to the two to three years that most jamón undergoes), lomo has purer porky flavors and is lovely with a fino sherry — the delicate, almondy notes of the fino bring out the meatiness of the lomo. ChorizoChorizo is a dry-cured Spanish pork sausage, seasoned with salt, garlic, and paprika. Based on the type of paprika used, it is often labeled either picante (spicy) or dulce (sweet). There are also regional varieties, such as Chorizo Riojano, recognized by its horseshoe shape, and Chorizo de Pamplona, which is extra smoky and often includes pork. Chorizo de Bilbao, despite the name, is a Filipino sausage. If you’re a fan of sour beer and tart flavors, pair chorizo with an Asturian cider for extra piquancy — its spicy, vibrant flavors do well with the funk of the cider. That pairing is especially wonderful when you add in a cheese called Torta del Casar, a sour, barnyardy sheep’s milk cheese from Extremadura. The rustic notes of the chorizo are highlighted by the tartness of the cider and cheese and the creaminess of the cheese. CecinaFor those who don’t eat pork but want to experience Spain’s iconic cured-meat tradition, meet cecina. While cecina (coming from the Latin siccus meaning “dry”) could also be made with horse or rabbit, it’s most traditionally beef that’s been salted, dried, and sometimes smoked. The best-known regional version is Cecina de León, coming from Castile and León in northwestern Spain, which must be made with meat from the cow’s topside, silverside, flank, or rump, and with breeds indigenous to the region. It is salted, oak-smoked, and air-dried. An aged Tempranillo will bring out the rich beefy notes in cecina. Or, try orujo, a pomace brandy common to León. Its fruity brashness will enhance the smokiness of the cecina. The article 5 Spanish Cured Meats and What to Drink With Them appeared first on VinePair. Via https://vinepair.com/articles/spanish-cured-meats-drink-pairings/ Via https://vinology1.weebly.com/blog/5-spanish-cured-meats-and-what-to-drink-with-them Twenty East Coast Wines that Rival Napa ValleyWelcome to the America's Heritage Wine Coast Wineries Near PhiladelphiaEast Coast Winery ReviewsTop New York WineriesChanning DaughtersThis South Fork, Long Island winery is run by winemaker Christopher Tracy, a natural winemaker and delightful lunatic.
Our top pick is Channing Daughters “Mosaico” White Top Pennsylvania WineriesGalen Glen WineryBased in the Lehigh Valley, they have the oldest Gruner vineyard in America, planted in 2003.
Our top pick is Galen Glen “Stone Cellar” Gruner Veltliner Waltz VineyardsWaltz Vineyards was established in 1997 by Jan and Kimberly Waltz. The vineyards are situated on a hill between Lancaster and Lebanon
Our top pick is the Waltz “Crow Woods” Cabernet Sauvignon Fero VineyardsEstate vineyard in the Susquehanna River Valley. Planted in 2012 to Eastern European varietals.
Our top pick is the Fero Saperavi Penns Woods WineryVineyards are all on gentle slopes at a low altitude about a half-hour from Philly. Slowly becoming PA’s cult winery.*
Our top pick is Penns Woods Ameritage Reserve Top Virginia WineriesStinson VineyardsFamily-owned estate winery in the Monticello AVA. They specialize in small-lot wines. Our top pick is Stinson Vineyards Rosé of Mourvèdre Top New Jersey WineriesAlba VineyardsAlba in the Warren Hills AVA is producing some of the best Pinots and Chardonnays on the East Coast right now.
Our top pick is Alba Vineyards “Grand Reserve” Chardonnay William Heritage WineryLocated in the Outer Coastal Plain AVA. A family produce farm since 1853, the vineyard was first planted in 1998. Fmr. Winemaker Sean Comninos is a WSoP Grad.
Our top pick is William Heritage Vintage Brut Unionville Vineyards
Originally part of the largest peach orchard in the United States, the vineyard was first planted in 1988. Excellent Syrah & Pinot Noir.
Our top pick is Unionville “Hunterdon Mistral” Rose
Beneduce Vineyards
A family farm in North Jersey since 2000, the vineyard was first planted in 2009, and opened to the public in 2012. Our top pick is Beneduce Vineyards “Blue 2” Blaufrankisch
Amalthea Cellars
Run by the iconoclastic owner and winemaker Louis Caracciolo. He’s been making Bordeaux blends in Jersey longer than anyone.
Our top pick is Amalthea Cellars “Europa 1” Bordeaux blend Working Dog Winery
Hands-down one of the great wineries of the East Coast. They are legit rock stars in the Jersey wine scene now.
Our top pick is the Working Dog Syrah Top Vermont WineriesFable Farm Fermentory
Farm-based winery producing aged wines, ciders and vinegars, and runs a CSA.
Our top pick is Fable Farm Fermentory “Pan” Red
Shelburne VineyardFounder Kenneth Albert planted some of Vermont’s first wine grapes in 1998, with its tasting room opening in 2008.
Our top pick is Shelburne “Iapetus Figure 1” Pet Nat The post Top East Coast Wines appeared first on Wine School of Philadelphia. Via https://www.vinology.com/top-east-coast-wines/ Via https://vinology1.weebly.com/blog/top-east-coast-wines9560876 The world of wine is wonderful. Its mastery opens opportunities in all sectors, from the hospitality industry to retail, from education to marketing, from distribution to production. Wine jobs are not only appealing, but they’re lucrative too. Wine professionals, like any other specialists, need credentials, and constant knowledge updates. The wine world comprises dozens of countries, hundreds of wine regions, and thousands of grape varieties. The laws, the climate, the soil types, and the people, they all form part of a wine specialist’s knowledge. Getting Wine CertifiedIf you want to get your foot in the door, you’ll need to hit the books and find the right association, school or study program to help you in your learning, but also to vouch for you. These are the most important wine education and certification programs, find out which one is for you. Our preference for wine certification is well known: we love the programs coming out of the National Wine School, so we are totally biased. If you want a neutral source for information, we recommend either the Sommeliers Choice Awards or SOMM.
Wine and Spirits Education TrustThe Wine and Spirit Education Trust, or WSET is based in the UK, but now runs programs all around the world through third parties. You can take any of their courses at any major city in the US and other countries. The WSET is very methodical; they offer programs on different specialties like wine, spirits, sake. Advancing from levels one through four in most programs, the difficulty increases dramatically. A level four Wine Diploma is one of the most coveted and hard to get certifications in the industry. Wine regions, tasting but also a strong focus on the business side of wine, WSET is great for people on the commercial side of the wine industry.
Court of Master SommeliersThe Court of Master Sommeliers is a sommelier certification program based in the UK, now with a big branch in the US. There are four levels to accomplish before becoming one of the few Master Sommeliers in the world. There are just over 400 wine professionals with this high title. Founded in 1977, it had a big boom after the SOMM documentary was released in 2013. The organization focuses strongly on wine service in restaurant scenarios and on deductive wine tasting, a skill that enables sommeliers to not only assess the quality of any wine but to identify its vintage, grape variety, and provenance.
Institute of Masters of WineThe Master of Wine qualification is gained after a challenging three-year program organized by the Institute of Masters of Wine. Founded in 1955, the organization requires students to know everything there is to know about wine, but also to write appropriately about it. A series of essays and exams take the students to their limit, becoming some of the better-prepared professionals in the industry. To start the program, students must already have wide experience in the field, high qualifications like the level four WSET diploma, and the sponsorship of a Master of Wine.
Wine Scholar GuildThe Wine Scholar Guild is an approachable study program provider. The ability to study traditionally in a classroom or online allows students to tackle the Wine Scholar Guild programs in their own time from anywhere in the world. Specializations in important wine-producing countries like France, Spain, and Italy make this organization an ideal way to stand out from other professionals. Master-level programs include a regional approach to most French wine regions, from Champagne to Bordeaux. Immersion trips that include high-end tasting in the heart of the wine country and mentorship from highly trained professionals complete the learning experience.
The International Sommelier GuildEstablished in 1982, the International Sommelier Guild offers an extensive wine education program through third-party schools in the United States, Canada, China, Mexico, South Africa, Thailand, and many other countries. Standardized, relevant textbooks and a complete curriculum fed by ISG instructors are a powerful tool to certify capable sommeliers. Different levels lead students to a very high proficiency level, including a teacher program that helps grow the guild’s reach. A new online learning platform will help the International Sommelier Guild have an even broader reach.
National Wine SchoolThe only wine program founded in the United States, the NWS offers programs are (not surprisingly) uniquely American. For starters, the wine trade is very different in the states than in other countries. Working in restaurants isn’t as lucrative nor as respected as it is in Europe. Instead of being a trade school certification, the NWS is more like a bachelor of arts degree. They expect their students will work in many parts of the wine trade, including winemakers, wine educators, and importers, and their curriculum reflects those realities. For wine students in the USA, we think the National Wine School is the best option. Their programs have been adopted by many colleges and universities in the states. However, their programs are not available in England or Europe.
If you want to become a certified sommelier, or you simply wish to increase your wine expertise, these are the most popular organizations worldwide. As long as you have a passion for wine and a commitment to keep on learning, you’ll find any goal achievable, and any certification level within reach. Welcome to the wine world, an ever-growing community of wine lovers. The post Sommelier Classes appeared first on Wine School of Philadelphia. Via https://www.vinology.com/sommelier-classes/ Via https://vinology1.weebly.com/blog/sommelier-classes Prosecco is all about approachability. The fruity, fresh sparkling wine pairs as well with food as it does an afternoon by the pool, and makes a classy yet affordable Mimosa. Of course, there’s more to Prosecco than its easy likeability; and La Marca is a brand to get to know it by. La Marca produces the two major types of Prosecco. It uses the sparkling style’s marquee grape; and the brand embraces the levity of the Prosecco lifestyle without losing its roots in one of Italy’s most iconic winemaking traditions. Here are nine more things to know about La Marca Prosecco. La Marca is not a winery; it’s nine wineries.Sometimes, like the guy who invented the Choco Taco, you have a good idea for a product, you make it. When you’re a winery looking to put your grapes into a bottle, behind a brand, you might not always have sufficient product — hence you have wineries joining forces, and grapes, forming cooperatives that very literally pool their juices to produce one brand. La Marca is the umbrella brand of nine wineries that joined forces (and so cut costs, organized resources, etc.) in the Veneto and Friuli-Venezia-Giulia regions. La Marca’s wines are made with a grape synonymous with ‘Prosecco.’Glera is actually the main grape in any Prosecco, including La Marca. If we’re getting technical, Glera is a synonym for the Prosecco grape, which was ultimately renamed just Glera (and is also multiple grapes). That change came in late 2009, when a region within the Prosecco region was named a DOCG and it became much more important to keep the “Prosecco” name pure (see below for more on DOC vs. DOCG). Stressed Glera makes easy, breezy bubbly.Glera grapes get a bit dull when they live the easy life on flat land (think of the movie protagonist pre-workout montage/definitive conflict). However, like most any wine grape, when the variety is grown on sloping ground (and so has better drainage and inconstant sun exposure — a good thing, trust us), Glera develops different characteristics. In general, the flavor is brightly acidic and generously aromatic, with lots of soft stone fruit flavor (think white peach skin), some honey notes, and a bit of clean citrus (i.e., not a Lemonhead, more like the citrus in that massive bar of lemon rosemary soap you almost impulse buy at HomeGoods). La Marca is a great way to get to know Prosecco levels.La Marca does two Proseccos — their basic and the Luminore, a “Prosecco Superiore.” If you buy a bottle of each you can teach yourself about the evolution of Prosecco wine. See, Prosecco isn’t just a crisp, clean, dangerously easy-drinking good time. It’s actually a complex wine with a fairly distinctive production method (see below) and genuine variety when it comes to nuance of expression. And production standards between the DOC and DOCG varieties make for a price difference of about $10 more for the Superiore. (The ABV is the same — 11 percent for both.) What makes it ‘Superiore’ is (mostly) production region.La Marca’s flagship Prosecco is from the Prosecco D.O.C., which is a region in northeastern Italy. Their Luminore is from the Conegliano Valdobbiadene D.O.C.G., a smaller region within the region that’s subject to stricter standards (since 2009). Among those stricter standards is, of course, location, but also a required higher percentage Glera grapes in the overall product (if a winemaker is inclined to blend), and lower yields of the grapes themselves (a vine with lower yields tends to produce more interesting grapes). The finished Proseccos have a slightly heavier mouthfeel in the Superiore region, with more apple notes, and even creamy peach, as well as zippy citrus that licks your palate clean (metaphorically). Speaking of ‘zippy,’ it’s made using the ‘Charmat’ method.The Charmat method may sound like a forthcoming HBO series about the non-traditional methods of an eccentric psychiatrist, but it’s actually just the way Prosecco gets made. In this method, wine undergoes secondary fermentation in large stainless steel tanks, as opposed to the traditional method, in which it ferments a second time in the bottle. The name refers to one of the two inventors of the method, Eugene Charmat, who improved on the tank method invented by Federico Martinotti. There’s less contact with the “lees” (or dead yeast cells) in this method, yielding less toasty bread tastes and more fresh fruit flavors, aromatics, and acidity. La Marca’s label has a signature color, like Tiffany’s.Not so much that you’ll feel the impulse to say “yes, yes, a thousand times yes” to a glass of La Marca Prosecco, but the soft eggshell blue color on the small La Marca label (and other packaging) is similar enough to the signature Tiffany Blue to confuse, delight, and cause a Pavlov-esque flop sweat response in anyone whose relationship is nearing that “rock” stage. Celebrities like Rachel Bilson want you to love La Marca — and love yourself.Who better than doe-eyed Summer Roberts of the O.C. to help usher in the #Celebreaks campaign? It sounds like celebrating a good session in one of those recreational demolition rooms, but it was actually a pretty nice marketing campaign aimed at encouraging everyone, especially women, to celebrate life’s everyday successes ”like taking a bath or just going to the market by yourself” — ideally with tiny bottles of La Marca bubbly in hand. La Marca inspires poetry.La Marca has been recognized as many things. Among the many consumer reviews of La Marca is one that’s particularly poignant: “A soft way to forget.” We assume they mean, forget the stress of the day, and responsibly enjoy your sparkling afternoon. The article 9 Things You Should Know About La Marca Prosecco appeared first on VinePair. Via https://vinepair.com/articles/la-marca-prosecco-guide/ Via https://vinology1.weebly.com/blog/9-things-you-should-know-about-la-marca-prosecco Fridge space is dwindling as we’re all staying at home and using those cubic inches for groceries, so enjoying a cold beer or chilled glass of wine can kind of turn into a logistical nightmare. While keeping your eyes on the clock as your drinks are chilling in the fridge or playing the “can I sip faster than this ice will melt” game are viable options, we prefer something a little more foolproof. These tools are designed to keep you and your drinks cool, calm, and collected.
The article Drinks Essentials For People Who Hate Warm Drinks appeared first on VinePair. Via https://vinepair.com/picks/cold-drinks-essentials-2020/ Via https://vinology1.weebly.com/blog/drinks-essentials-for-people-who-hate-warm-drinks Gone are the days when the canned cocktail landscape was limited to low-alcohol, artificial-tasting offerings. Also known in the drinks business as ready-to-drink (RTD) beverages, canned cocktails have evolved in recent years to become one of the most diverse subcategories of drinks that can be enjoyed from portable packaging. There are bartender-quality options alongside crushable drinks that pack a hefty punch in the flavor department. Every style of cocktail you could possibly imagine (and more) can be found in RTD format. To find the best canned and bottled cocktails, VinePair tasted dozens of options from more than 20 different producers. Some showed there’s still room for improvement, but many surprised us with their high quality. While a few brands had several excellent contenders, we’ve selected the best product from each company to highlight the broadest range of brands worth trying. It may be time to buy a bigger cooler because these 14 canned cocktails — at least — need to be sampled this summer. Blue Marble CosmoABV: 15%
Bravazzi Hard Italian Soda ClementinaABV: 4.2%
Cocktail Squad Bourbon SmashABV: 10%
Cutwater Spirits Spicy Bloody MaryABV: 10%
F!ve Drinks Co. MargaritaABV: 10%
Gosling’s Dark ‘N StormyABV: 7%
Hochstadter’s Slow & Low Rock and RyeABV: 42%
Kahlúa Espresso Style MartiniABV: 4.5%
Lifted Libations Grapefruit Vodka SodaABV: 5%
LiveWire HeartbreakerABV: 7.5%
Miami Cocktail Co. Elderflower and Ginger Margarita SpritzABV: 4.2%
Novo Fogo Sparkling Caipirinha Cocktail Passion Fruit and LimeABV: 8.2%
On the Rocks The AviationABV: 20%
Two Chicks Sparkling PalomaABV: 5%
The article 14 of the Best Canned Cocktails for Summer 2020 appeared first on VinePair. Via https://vinepair.com/buy-this-booze/14-best-canned-cocktails-2020/ Via https://vinology1.weebly.com/blog/14-of-the-best-canned-cocktails-for-summer-2020 Airing between regular episodes of the VinePair Podcast, “Covid-19 Conversations” takes an inside look at how the coronavirus crisis is impacting all areas of the alcohol business. In this installment of “Covid-19 Conversations,” VinePair podcast co-host Zach Geballe interviews Hanna Raskin, food editor and chief critic for the Charleston Post and Courier in Charleston, S.C., who tackles the challenging topic of restaurant reopenings during the Covid-19 pandemic. Raskin describes South Carolina’s reopening plans, which took place without the enforcement of definitive laws and left restaurants to navigate uncharted territory on their own or on a peer-to-peer basis. She offers advice to consumers on taking extra care not to put themselves, nor hospitality workers, at risk. As she has written, her aim is to educate consumers on the importance of being cautious during the reopening phase. Additionally, Raskin laments the permanent closures of notable restaurants, and speaks about cultural components of Charleston’s food scene like “Three O’Clock Dinner.” She encourages listeners to celebrate Lowcountry cuisine for which Charleston is known, from crab cakes to red rice, and points to cooking demonstrations by local catering group Carolimas for an authentic look at home-cooking traditions. Looking forward, Raskin anticipates the survival of extremes in the restaurant industry: fast-casual on one side, and fine-dining on the other. The article Covid-19 Conversations: Charleston Post and Courier Food Editor Hanna Raskin on the Ethics of Reopening Restaurants appeared first on VinePair. Via https://vinepair.com/articles/hanna-raskin-reopening-restaurants/ Via https://vinology1.weebly.com/blog/covid-19-conversations-charleston-post-and-courier-food-editor-hanna-raskin-on-the-ethics-of-reopening-restaurants Tuscany is famed for its rolling hills and incredible wines. While you may have heard of Chianti, on this episode of Sip Trip we explore the wines of the region you may not be as familiar with, including the now highly collectible Super Tuscans. Looking for more Sip Trip? Check out the series here. The article Sip Trip: Tuscany appeared first on VinePair. Via https://vinepair.com/articles/sip-trip-tuscany/ Via https://vinology1.weebly.com/blog/sip-trip-tuscany |
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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