Red SOLO Cups are synonymous with youth culture, beer pong, and drinking. They’re even the inspiration for a popular Toby Keith song. But a decades-old myth has finally been debunked about this piece of plastic kitchenware. A viral photo recently surfaced online, showing that the lines on Solo cups denote the proper measurement of distinct alcohol types. According to the photo, the lowest line can be used for one ounce — or a shot — of liquor. Wine should be measured up to the second line, or 5 ounces, while the third line shows where to pour 12 ounces of beer. But the company behind Solo cups says they were never intended for measuring alcohol in this way. Invented in the 1970s by Robert Hulseman, the aim was to simply create a drinking vessel that was easily transportable for family picnics. Though the lines on the cup appear to signify the appropriate serving of a tequila shot or a pour of Merlot, this was never Hulseman’s intention, according to USA Today. Facebook and other social sites are cracking down on the misconception. Just a week ago, the platform removed a post from Orlando radio station K92.3 after it shared a photo of the misleading graphic, with the caption: “How old were you when you found out these lines are actually measurements?” Other posts remain on the platform, including one with over 2,000 interactions. But Facebook has placed a warning on the photo which reads “Partly False Information.” This isn’t the first time that the claim has circulated across the internet, and it certainly won’t be the last. While the reason for the lines on Solo cups remains a myth, it’s a proven vessel for any occasion. The article No, The Lines on Red Solo Cups Aren’t For Measuring Alcohol appeared first on VinePair. Via https://vinepair.com/booze-news/red-solo-cup-measuring-myth/ Via https://vinology1.weebly.com/blog/no-the-lines-on-red-solo-cups-arent-for-measuring-alcohol
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In the frigid and often desolate regions of Antarctica’s research stations, homebrewing has become a staple of culture and community. But recent limitations on alcohol consumption put forth by the Australian Antarctic Division (AAD) threaten this long-standing tradition. Under recently updated policies, homebrewing is no longer permitted due to the “inability to safely manage consumption, hygiene standards, and alcohol content,” according to the AAD. Without access to in-house alcoholic beverages at their stations, expeditioners will soon have to rely on whatever drinks are brought to Antarctica with them. The policy is expected to come into effect next summer, when expeditioners will also be restricted to half the current limit of alcohol each week. As outlined on AAD’s website, this equates to seven cans of full-strength beer, 1.5 bottles of wine or champagne, and half a bottle of distilled spirits. While the new limitations are not in response to any particular incident, AAD division director Kim Ellis justified the need for safety while living under some of the most treacherous conditions on Earth. “Antarctica is a unique environment — it’s incredibly cold and incredibly harsh — and very small mistakes can lead to very big consequences,” Ellis told ABC. “Here in Hobart you might have a drink and go and sit in the front yard and stare at the stars. If you do that in Antarctica — you’re drunk and you go stare at the stars — we will find your body in the morning.” Understandably, those residing at the Antarctic stations have other thoughts about the recent changes, particularly Ian McLean. During multiple expeditions looking after satellite equipment in the 1990s and 2000s, McLean became known as the “brewmaster.” “In the early days, it [homebrew] was there because it was easier to brew on station than it was to transport it down,” McLean told ABC. “Seventy-five percent of the people when I was down there were drinkers of some description and just about everyone on the station was getting involved with the homebrewing.” Former station leader Kyle Williams recalled celebrating Oktoberfest by sampling nine homebrewed beers, and dying barrels of beer green for St. Patrick’s Day. While there wasn’t much downtime with everyone’s busy schedules, there was always the opportunity to “bottle or brew up [their] own beer,” he said. With the imminent ban on homebrewing, Australia’s Antarctic station is in the process of creating its own cafe inspired by the Italian operation. It should be noted that Italy’s own station still offers beer, wine, and spirits alongside pastries and baked goods. They can probably also expect some thirsty Australians in the near future. The article Australian Antarctic Stations Ban Long-Standing Homebrewing Tradition appeared first on VinePair. Via https://vinepair.com/booze-news/australia-homebrew-ban-antarctic/ Via https://vinology1.weebly.com/blog/australian-antarctic-stations-ban-long-standing-homebrewing-tradition This month, we’re heading outdoors with the best drinks for the backyard, beach, and beyond. In Take It Outside, we’re exploring our favorite local spots and far-flung destinations that make summer the ultimate season for elevated drinking. Erin Ambrose, events manager at RGNY, a winery and vineyard in Riverhead, N.Y., has been busy. She’s receiving three times as many inquiries for weddings at the Long Island wine country property than usual. The demand is so high that Ambrose is in the process of creating more event space opportunities to keep up. She’s expanding her team by hiring an assistant to help field the emails and phone calls as well as manage smaller events. And to make working the many events more attractive to service staff, with a severe shortage right now, she increased the compensation. Ambrose is experiencing the so-called wedding boom, as couples rush to book their venues everywhere, including wineries and vineyards with event spaces. The pandemic shifted approximately 1.6 million weddings due to coronavirus restrictions on social gathering, according to the Wedding Report, and many of those couples, plus the couples who already intended to wed this year and next, are all clamoring to put their big days on the schedule as soon as possible. Calendars are going bonkers. The Knot tracked a 48 percent increase in wedding websites published on the platform in June, year-over-year, and gift purchases on its registries doubled in just a few months. It signals that couples are increasingly confident they can celebrate safely. For wineries and vineyards across the country, that’s meant hectic days for staff but also a refreshing change from a year-plus of no events. It’s a much-needed boost in revenue to recoup some of the losses from 2020. (The Wedding Report estimates the wedding industry as a whole lost $47 billion in sales due to pandemic restrictions.) “We’ve been joking that the boom has been like a fire hydrant in our faces, where we periodically get short breaths of air to survive,” says Stephanie Cole, principal planner and co-founder of Cole Drake Events, based in Napa, Calif. “But it’s been welcome. We are beyond thrilled to see our industry come back strong.” Cole and her business partner Sarah Drake are the go-to planners for couples seeking out wedding venues in Napa Valley and Sonoma County. Many of the chosen venues are wineries, vineyards, and hotel properties that butt up against the iconic rows of vines. From March 2020 until April 2021, social gatherings such as weddings were not allowed anywhere in California. Even when Gov. Gavin Newsom gave wedding receptions the green light, there were caps on the headcount. Only recently have weddings looked like some version of their former selves. To that end, Cole is seeing nearly two years of events crammed into the upcoming six months; 2022 is full of events for new clients who got engaged during the pandemic. Couples still vie for the traditional Saturday, but Sunday and weekday weddings are on the rise, too. The real stress, though, comes from the “last-minute” clients requesting dates — and planned, full-scale weddings — in four months or less. These couples realize that a version of their original dream wedding is possible, but want it to happen immediately. By comparison, couples, pre-pandemic, booked their wedding dates 14 months in advance, on average. “Our winery partners are working just as hard, if not harder, than us with juggling all the demands of the weddings,” Cole says. “We’ve managed to stay on track, and maybe with the occasional glass of wine during the process.” Emily Forrest Skurnik, director of communications at Zola, a wedding planning and registry company, explained that wineries and vineyards have experienced a surge in popularity thanks to the simple fact they are outdoors. A recent poll by Zola found that 67 percent of wedding vendors expect that outdoor venues will continue to be a top wedding trend through at least 2022 — if not beyond. Zola has tracked winery event bookings two years out, Skurnik says. Gloria Ferrer Winery in Sonoma, Calif., is 50 percent scheduled for weddings in 2022, with the books closed for all of 2021 as of this writing. The team fields 40 inquiries each week for dinners and weddings. General manager Mayacamas Olds explains that they have actually had to be more selective about the events they take on due to the staffing issues, a challenge the hospitality industry as a whole is facing. “While we’re working through high staffing shortages, many of our preferred vendors are offering limited services, too,” Olds says. “When a rental company is short staffed, that in turn affects our setup and breakdown.” Booking off-peak times has been helpful, as well as capping the number of wedding event guests at 75 people. It has helped ensure her team has sufficient planning time, as well as the staff necessary for prep and execution. Cole adds that even though wine country wedding professionals are working with fewer staff, they are still putting on the same high-quality events — those employed are just working twice as hard to achieve them. It’s not sustainable in the long term. A unique hurdle for California wine country is also the loss of two of top venues, a result of the 2020 wildfires: Meadowood Napa Valley and Calistoga Ranch. Cole calls it “devastating.” While the properties are set to rebuild, their weddings not only had to be rescheduled due to the pandemic, but moved to nearby locations for the celebrations. Wineries and vineyards are far from the most requested venue for weddings — that award goes to banquet halls and farms and ranches — but in saturated areas of wine production like California, Oregon, Texas, Virginia, and New York, wineries are an extremely popular choice for a couple’s nuptials. As more couples seek beautiful, exclusive, and personalized outdoor spaces for alfresco events, wedding insiders believe that wineries may grow in popularity. After all, wine is made in every state. “The weather is great, the backdrop is incredible, and we’ve got wineries, resorts and estates that each have something unique to offer their guests,” Cole adds of the future for winery weddings. “Why wouldn’t you want to host a wedding in wine country?” The article The Wedding Boom Hits Wine Country — and Venues Are Slammed appeared first on VinePair. Via https://vinepair.com/articles/wedding-boom-wine-country/ Via https://vinology1.weebly.com/blog/the-wedding-boom-hits-wine-country-and-venues-are-slammed For all the pulling power of labels like Whispering Angel and Hampton Water, rosé — the category — also feels like a standalone brand. Who’s to say how many times the words “I’ll just have your rosé” are uttered in bars and restaurants every day, but seldom do producers and provenance factor heavily in the equation. If it’s cold and pink, and the clock reads… well, anytime of day, really, it seems most wine drinkers are content to say “yes way” to rosé. Still, for all its ubiquity, rosé tends to trend stronger in some areas of the country than others, as shown by data shared with VinePair by the international insights firm Nielsen. Based on off-premise rosé sales as a percentage of all retail wine sales in each state, VinePair mapped the popularity of the pink wine across the nation The results paint an interesting, and in some cases unexpected, picture. Despite being home to the Hamptons, an area that’s become synonymous with rosé consumption, New York only ranks fourth overall. And in the three states that place above it — Oregon, Colorado, and Washington — rosé accounts for barely over 5 percent of total wine sales. A sign, perhaps, that most wine lovers still see it as a predominantly summer style. Meanwhile, the less said about Kansas and Mississippi’s thirst for rosé, the better. Check out the full results in the map below to see how your state fares among rosé’s fan base. The article The States That Drink the Most Rosé [MAP] appeared first on VinePair. Via https://vinepair.com/articles/states-drink-most-rose-map/ Via https://vinology1.weebly.com/blog/the-states-that-drink-the-most-rose-map Though ready-to-drink (RTD) canned spritzes and seltzers have been sharing the spotlight as of late, beer remains a summer staple for many American drinkers. With easy-drinking Mexican lagers especially feeling the love in the warm months — and all year round, according to the Beverage Industry’s 2020 Beer Report — it only makes sense that bartenders and hosts at home are getting creative with using these and other light, refreshing beers in bolder, stronger drinks. Many beer lovers are familiar with shandies and radlers — easy-to-make, beer-based drinks using lagers or other light beers, and fruit juices or sodas such as lemonade. But there’s a whole world of beer cocktails out there, ready to be enjoyed all season long. From refreshing Italian-inspired spritzes to beer-based takes on the Margarita, these nine drinks are the best for beer lovers to cool off with this summer. The Sfizio Spritz RecipeThis Italian-inspired cocktail combines two of summer’s favorite sippers: the Aperol Spritz and the shandy. This three-ingredient recipe, which gets its name from the Italian word for whim, is made with Sfizio — a pilsner from Fort Point Beer Co. in San Francisco — plus Aperol and amaro. The drink is built straight in the glass and is topped with an orange twist. The Michelada RecipeIdeal for Bloody Mary lovers looking to switch things up, this cocktail swaps vodka for lager in the classic brunch cocktail, making for a citrusy, bubbly, and easy- drinking cocktail that’s easy to make. While some variations use Clamato, tomato, or Worcestershire sauce in their recipes, this recipe keeps things simple, using just hot sauce, lager, salt, and a squeeze of lime. Brass MonkeyTired of bottomless Mimosas at brunch? The Brass Monkey is the beer world’s answer to the Prosecco-based cocktail — calling for OJ, wheat beer, and Angostura bitters. The resulting beverage is endlessly satisfying and pairs as well with French toast as it does with poolside lounging. Beer PunchA beer-based cocktail fit for a crowd, this three-ingredient concoction calls for pilsner, ginger ale, and pineapple juice for a fresh and balanced sipper that’s designed for batching in bulk. Simply combine all three ingredients in a pitcher, and serve over ice with a pineapple wedge garnish. Oklahoma blogger Miss in the Kitchen recommends Dos Equis Mexican lager in her recipe, but Corona will work great, too. Bourbon and Honey Beer CocktailAs its name suggests, this Southern-inspired cocktail is made with bourbon, honey, and lager. To create this bittersweet libation, add all ingredients except lager to a cocktail shaker — along with lemon juice, bitters, and ice. Shake vigorously until the honey dissolves, and serve in pint glasses. Top with beer, and garnish with a lemon twist for added aroma. Black VelvetThis St. Patty’s Day staple turns an unlikely combination into a delightfully elevated cocktail worth drinking year-round. To make one, add sparkling wine to a coupe glass, and top with Guinness and crème de mûre or crème de cassis. Garnish with a brandy-soaked cherry, and enjoy. Fresh Grapefruit RadlerWhile a traditional radler is made with equal parts light beer and fruit juice, this recipe developed by Maggie Hoffman calls for homemade grapefruit soda. Made with grapefruit, lemon, sugar, and sparkling water, the grapefruit soda brings in a bright bitterness and refreshing bubbles for a drink that’s sure to become a new summer staple. Beerita (Beer Margarita)Looking to beat the summer heat? A Beerita adds thirst-quenching lager or IPA to America’s favorite cocktail for a drink ideal for taco night. Recipe developer Sonja Overhiser suggests adding tequila, triple sec, and lime juice together with the cold beer of your choice, and garnish with a lime wheel. Red Beer (Red Eye)A Midwest specialty, Red Beer is a simple combination of light beer and tomato juice. Even simpler to concoct than a Michelada and lower in alcohol than a Bloody Mary, Red Beer is an ideal lazy day sipper for tailgates and beach days. The article 9 of the Best Beer Cocktails for Summer appeared first on VinePair. Via https://vinepair.com/articles/best-beer-cocktails-summer/ Via https://vinology1.weebly.com/blog/9-of-the-best-beer-cocktails-for-summer The wines of Burgundy are among the most famous and sought-after in the world, yet many are out of reach for those looking for quality wines at affordable prices. But if you’re willing to venture off the beaten path, there are reasonably priced bottles to be found. In Burgundy, one possibility is in the extreme north of the region, where very good Pinot Noir is being grown just a stone’s throw from Chablis, the storied appellation known for its mineral-driven Chardonnays. Some of these lesser-known Pinots come from vineyards around the tiny town of Chitry, and Marcel Giraudon’s 2018 Bourgogne Chitry is a leading example at about $25 to $30. The grapes are grown on hillsides composed of the same limestone-based sedimentary rock found in much of Chablis. This gives the wines their distinctive mineral quality, which is certainly present in Giraudon’s Bourgogne Chitry Pinot Noir. This earthiness combines with delicious red-berry fruit, especially cranberry and red cherry; hints of baking spices, and lively acidity to produce a bright and refreshing wine that benefits from a slight chill. You’ll find it great for summer drinking and beyond with a range of foods. Alcohol is just 12.5 percent, which translates to a lean elegance and reflects the area’s cool climate. Like most of the wine from neighboring Chablis, Giraudon’s Pinot Noir is aged without oak, an element that frankly isn’t missed. The wine has plenty going on without it. This is Burgundy beyond the stars of the region — a charming, authentic wine from an obscure corner that really tastes like it came from somewhere unique. In wine, that’s exactly what I’m looking for. Buy This WineThe article Marcel Giraudon Bourgogne Chitry 2018, Burgundy, France appeared first on VinePair. Via https://vinepair.com/good-wine-reviews/marcel-giraudon-bourgogne-chitry-2018-burgundy-france/ Via https://vinology1.weebly.com/blog/marcel-giraudon-bourgogne-chitry-2018-burgundy-france Today’s episode is brought to you by Paso Robles Wine Country. Paso Robles is located along the central coast of California and is stunningly beautiful. Just a few miles from the Pacific Ocean, it has warm days and cool nights. The wines from Paso Robles reflect that sense of place and capture its elegance, energy, and beauty. To learn more or to plan a trip, visit pasowine.com. On this “Next Round” episode, host Zach Geballe chats with Maggie Tillman, co-owner of Alta Colina Vineyard, and Russell From, owner and winemaker at Herman Story Wines. The three discuss Paso Robles, an up-and-coming wine region in California. Tillman and From begin by sharing how they broke into the wine industry and ended up in Paso Robles. Then, our guests detail how the region’s central location, unique temperature, and rich soils allow for the production of uniquely diverse wine varieties. Listeners will learn about the Rhône-inspired varieties the region produces, including Grenache and Syrah. In addition, Tillman and From discuss the sub-AVAs that make up the region and explain why Paso Robles has become a world-class tourist destination. Tune in and visit pasowine.com to learn more about Paso Robles. Listen OnlineOr Check out the Conversation HereZach Geballe: From Seattle, Washington, I’m Zach Geballe and this is a “VinePair Podcast” “Next Round” conversation. We’re bringing you these conversations so we can explore more of the stories and individuals within the drinks world. Today, I have the pleasure of talking to two such individuals, Maggie Tillman, who’s the co-owner at Alta Colina Vineyard, and Russell From, who is the owner and winemaker at Herman Story Wines. Maggie and Russell, thank you so much for your time. Maggie Tillman: Thanks, Zach. Russell From: Thanks for having me. Z: Yeah, my pleasure. I’m excited. We’re going to talk about Paso Robles, which is a wine region that I know a little bit about from drinking the wines but have to cop to right from the start that I have never been to. Let’s start with that very thing. Russell, where are we? R: We’re halfway between San Francisco and Los Angeles, right on the coast. I think we are the best growing region of California. We don’t get as much rain as in the north, and we don’t get a lot of tropical moisture from the south. The soils are really great so it really makes a great spot. Then, our coastal influence keeps the nights cool so it’s really a little diamond. I’m surprised that it wasn’t more established way back in the day. It is in its infancy stage, and it’s becoming more and more well known. Z: Very cool. I want to give a little bit of backstory from each of you and how you made your way here. Maggie let’s start. As it turns out, you and I are both alumni of the same university, which is rather far from Paso Robles. How did you make your way to the region and get involved in winemaking? M: Yeah, we both are NYU grads, it turns out. Z: Go Violets! M: With all those “sports,” go violets! NYU is not only geographically really far away, but also there are no plants. There’s no agricultural school or anything like that. Z: Yeah, squirrels were about the most exciting wildlife we had. And pigeons. M: Pigeons. Oh, gross. Yeah, I just substitute gophers and ground squirrels, and it’s a similar level of grossness. Z: Gotcha. M: Anyway, I ended up in Paso Robles because of my family. My family moved to San Luis Obispo County in the late ‘90s, and my parents worked at a small computer company. While my dad had been a home winemaker since the early ’70s, it wasn’t until the purchase of our property in Paso in 2003 that we actually got into the industry in a real way. I made my way there in 2008, following the family business. The combination of that and really not knowing what I was going to do after college, and it turns out wine is a good place to end up. Z: Yeah, I can agree with that. I didn’t have winemaking or grape growing, but I also ended up in wine, so I understand how it can work that way. Russell, how about you? How did you get into the wine industry in Paso? R: Well, I was going to Cal Poly in San Luis Obispo and I have never taken a wine class in my life. I did agricultural business and crop science, so I went the same way as Maggie. You just start to learn all the stuff, and I got a lot of on-the-job training at a big custom crush place in Santa Maria that I worked at in the early 2000s. They also allowed me to make my own wine — the Miller family down in Santa Maria that owns Bien Nacido — they allowed me to make my own wine in 2001, and that’s where I started. I started with four barrels and then just kept getting a little more grapes here and there and built it up. Then, I moved to Paso about 10 years ago now because that’s where all the customers were. They were all there. That’s when Wine Spectator and a lot of publications were talking about doing it, really building it up. Now, it’s crazy but I still live in San Luis Obispo. I buy grapes from all over the place, from this central location that worked out. Z: One of the things I think that will come through in this conversation is that one of the strains of Paso is its diversity and the fact that it’s not solely dedicated to any particular variety. For those of us who are a little bit less familiar, Maggie, can you give us just an overview of what the appellation is like and what some of the dominant varieties are? M: Paso Robles as a growing region is pretty big geographically. It covers a lot of ground and among the most widely planted varieties, Cabernet is definitely up there and there are some producers that are really carrying that torch these days. You can find really great Paso cabs nationally but Rhône varieties have really become a niche that’s really strong for Paso Robles. Rhône varieties such as Grenache and Syrah. A lot of those white wine varieties grow incredibly well in our area. There’s also sort of a history of Zinfandel, but for both Russell and I, Rhônes are what we’re about. Z: Gotcha. Russell, as Maggie mentioned, emphasizes Rhône varieties. What is it about the Paso Robles that makes it well suited for Grenache, Syrah, or any of the other varieties that fall into that category? R: A lot of what I said earlier about just the timing and the proximity to the ocean, and the soils are really a bonus. We have these really rocky soils, acid soils, and they hold acid. We get really hot in the day, a little too hot of late, but we get hot in the day. A lot of varieties need heat, and there’s a lot of varieties that are grown all over the world. In Bordeaux, it doesn’t get too hot but here it gets hot. We make a different Cabernet, a big, ripe, massive California-style Cabernet, and that is what a lot of people like. You can make all kinds of wines here in Paso. You can pick earlier and make more of a French-style wine, or you can wait, which I do. I wait until the grapes get a little on the riper side and when they have full flavor, that’s when I pick them. You can get that and in a lot of areas, you can’t get that. In a lot of cool areas, the vines shut down and they don’t want to get that higher sugar. Again, that helps by not having as much rain as Northern California, and soils help. Then, that ocean influence really helps keep the nights cool and the grapes rest at night. I always say that great vintages are like slow braising in meat. Low and slow all the way through and that’s what we have here. Napa is the most known area of California, but Paso doesn’t have a lot of bad vintages. Maggie, I know you could say the same thing. What vintage do I remember that’s been bad? Not very many. There have been some challenging ones, but there are more fabulous ones than the challenge so that’s only good for the consumer. Z: For sure. Maggie, you also mentioned a moment ago that it’s a large appellation. How distinctive or different are the various pockets within it? Is even generalizing about Paso as a whole silly because we’re talking about some pretty different growing conditions with the smaller areas within the AVA? M: I think what Russell keeps mentioning is this diurnal temperature swing, right? It is super warm in the day. We can get stuff ripe, but we can keep acid levels because it cools down at night since we’re not that far from the ocean. That applies across the entire region, but there are 11 sub-AVAs. There are 11 subregions within the Paso Robles region where you can really drill down to soil type. Is it hillier? Is it flatter? What does the water source look like? You can absolutely find pockets where certain things grow a little better. Or it’s… Wow, I lost my train of thought. Z: It’s OK. R: Basically, stewarded to those varieties. When they apply for all these AVAs, they have to prove that their little area is a microclimate or their soil special and different from everyone else’s. To have that many AVAs in such a small area is crazy, but at the same time, the heat is a key. As I was saying, those cool nights let the grapes rest. Then, a lot of it is based on soil types. We’re actually planting a vineyard at York Mountain on 20 acres. There are probably five different soil types. It’s unreal. It’s amazing. M: Technically, York Mountain is a separate AVA. Right, Russell? R: Yes, it is. M: It shares the property line with Paso, but it is its own thing. R: Yeah, it was established in 1981, and it was the smallest AVA in California for a long time. Of the sub-AVAs, not to get on York Mountain, but of the sub-AVAs, we are the only one that doesn’t have to say Paso Robles. We can just say York Mountain and claim it. Everyone else has to say, for example, Willow Creek District, Paso Robles. It’s a little different, but I’m really York Mountain-proud lately, so don’t let me get caught up. M: One of the other pieces about the sub-AVAs and the fact that Paso Robles is a pretty geographically diverse region is that it makes the elevator pitch a lot harder. If I say Napa, you think Cab. If I say Santa Barbara, you think Pinot. If I say Paso Robles, you might think Cab, Grenache, or Syrah. I think it’s a lot more consumer-friendly from that perspective, but it takes a little more work to come and get familiar with what we’re good at and what is going on in the area. Again, there’s no one calling card which as growers and winemakers is really appealing, but it is a little bit tougher for consumers to figure out where to start. Z: I do want to get to a little later talk about visiting the region and what tourism there looks like. However, I want to talk a little bit more about the wines in general. I think another thing that’s interesting to me about the totality of Paso Robles is that, to my understanding, it’s not a wine region that’s dominated by a few big producers. I’m here in Washington state and this place in a lot of ways is dominated by Chateau Ste. Michele. I mean, we have lots of wineries, but they produce a lot of the wine that comes out of the state. Is that perception accurate? If so, what does having a network of smaller producers mean for the region? R: It really keeps it grassroots and old school. I think Napa was the same way back in the day where you had all these little small producers. Ten years ago, every small producer in town would meet on Friday and would have cocktails. Remember Maggie? M: Yes, and Wednesdays. R: And Wednesdays, too. That’s really when it was the Wild West, I think. Now, we have Tin City with a lot more younger people getting into it. Then, you see this changing tide where we’re getting noticed by Napa. At the same time, I still love the fact that there’s a whole slew of vineyards that sell just to people like us. We can get a few grapes, and they don’t want to have their own label, but that’s always a romantic thing that vineyard owners always want to have. They want to have their own label. Right now, finding great grapes is really hard to find with people that want to really go in and do the crazy farming. There’s very little available, which only tells you that everyone is doing all right. The wines are being well received in the market, but it is still old school here. That’s the nice part, and I hope it stays like that as long as it can. M: I think it will for a while. You help with that, Russell. R: Right, right. M: You help keep it where it was, in a good way. Also, I think where there are so many small producers, it just makes it fun. The community vibe in Paso is super special. For the most part, we know each other. We’ve worked together for a long time. We have partied together. It’s a fun group of people, and there are a handful of larger producers, so I look at it as a chance for folks in areas where you’re not going to find Alta Colina or Herrman Story, you might find something else from Paso Robles. You start to learn about the area, and then eventually you find us, which is great. R: Maybe all the young winemakers have their own hangout, and we just don’t know about it. Z: Well, I was going to kind of ask if one of the strengths of the region is that because you’re dealing with some smaller-scale production, it is easier for people to get their foot in the door. At the same time, Russell, you just mentioned that it’s hard to get grapes because there’s all that demand. Is it a place where someone who would be interested in setting up shop can still do that? Or is it too hard to get your foot in the door? R: You can get in and the best way to get in is San Luis Obispo. People think they want to come in to make a thousand cases and they’re great marketers. There’s a saying: “You can make all the wine you want. If you can’t sell it, you’re in trouble.” Yet, you could still get your foot in the door here. There is a lot about relationships and a lot of people. I have five employees that I allow to make wine here. They either pinch grapes off me or get their own contracts. They’re still able to get their own contracts and find it. It’s a small town. You meet somebody, somebody comes in here and tastes, and they have a ton of Grenache in acres and they sell it. There’s still a lot of that, but you can still get in. It’s just finding a place to do it. It is really hard to make the wines, and finding all the equipment is the tough part, but I think you can do it. It’s a lot of work though. M: If you work a couple of harvests, get to know the area, engage with the community and you’re cool, people want to help you. They want to see you succeed and do cool stuff and grow in the industry. Russell has a bunch of his employees make wine. I have a couple of employees who make wine out of my facility. Certainly, the barrier to entry is a lot lower in Paso than it is up north, no question, but it’s not to say it’s that easy. You’ve got to mean it and do the work. R: It’s funny. On my harvest T-shirt for Herman Story is “Herman Story, Harvest 2021. Life is short, start your own wine brand.” Z: I guess that says it so I want to talk about one more thing in the vineyards and then I want to talk a little bit about visiting the region and what that’s like. Are there some oddball, fun varieties? I think one of the cool things about a lot of these California regions is if someone decides, either recently or long in the past, gets a wild hair and decides to plant some random stuff. Is there any variety that people might be surprised to find in Paso? M: For sure. Russell, you’re more out buying fruit and stuff. Have you seen something weird and cool lately? R: Tannat is making a little push in the market. Tempranillo grows really well. Cab is always king. I’m trying to make an Italian wine, actually. M: There are a few Rhône producers like Tablas Creek who are doing a deep dive. I’m not sure they’re all in a bottle, but they do every single Rhône variety. The weird ones you’ve never heard of and can’t pronounce and I can’t even remember the names of, you can find them, which is pretty cool. Z: You can get your Bourboulenc or whatever. M: Can you spell it? Z: I can, but we’re not going to waste podcast time with that. I will say, as I mentioned at the top, I’ve never been to Paso in any sense because we had a whole pandemic that caused some disruptions to my travel plans for 2021. For someone who does want to start planning a trip, let’s start maybe with this question. Where does someone fly to? How do they find themselves in Paso? Where do they stay? Then, we’ll talk about visiting wineries, dining, and all that stuff. M: As Russell mentioned right at the beginning, we’re directly between Los Angeles and San Francisco. With traffic, we are about three and a half hours from each. If you don’t mind driving, you can fly into SFO or LAX. If you want to really get local, you can fly into San Luis Obispo, which is 30 minutes south of Paso Robles. You can fly into SLO. They’ve got six or eight direct flights, some of which are useful. It takes a little bit of work. One of the reasons why Pasos is nice is that it’s not that busy. It’s a little bit off the beaten path, and the way we keep it that way is because it’s a pain in the butt to get to. You can fly into San Luis Obispo, rent a car, and there’s, at this point, a lot of accommodation options. On my property, we have vintage trailers where people can camp. There’s a bunch of hotels in town. There are super-high-end options. There are amazing VRBOs. If you just throw a Google on it, it won’t take long to go down the rabbit hole and find some options. Z: Russell, as far as what the evolution of wine tourism has looked like in Paso… As you mentioned, a decade or so ago, you started to get more press. I imagine that with that comes more tourism. Have you seen a growth in what Maggie mentioned, accommodation, but what about dining and things like that? R: Yeah, definitely. The dining scene has gotten a lot better. If you’re coming here, most wineries have gone to the appointment system. Z: OK. R: You can set up your whole trip before you get there. I always ran my place a little loose and I still have that reputation. I still run it pretty loose but we’ve got a system of having people come in and we have appointments and it’s really helped us. It has helped us give a better experience to the customer so they can stay longer and we don’t have this big rush. It is better and you can set up your whole day. There’s a couple of cheese shops in town where you can get cheese plates. Z: Nice. R: You can request them if you call us early. We have the light show and how do you say it, Maggie? M: Sensorio, and it is really cool. It’s legitimately, really, really cool. Z: Awesome. R: You have Vina Robles Amphitheatre with a bunch of shows there so that’s another thing that you can do. We’re 15 minutes from the ocean. If you want to go over and go to the beach in the morning and go wine tasting in the afternoon, you can do that. It is not just the best grape-growing region, but you have everything. I live in San Luis and it’s pretty temperate down there. It’s not as hot as Paso, and that’s only 30 minutes. You can go down there, have lunch. You can even stay down there for a couple of days so it’s just an awesome area, all in all. M: You can spend three, four, or five days, no problem. Especially if you throw in something like brunch at the beach or cruise down to San Luis for a day or whatever. Some of the extra stuff like the restaurants that we have in town, Sensorio and Vina Robles are awesome. They’re world-class, destination-level things. Z: As far as the vibe, I think another thing that’s really true is that the perception from the outside — and I can confirm this from my trips is you have Napa, is that with some exceptions, you’re getting a very managed experience. If you’re the average wine consumer that makes an appointment or whatever, you’re tasting with someone who works in the tasting room who is trained. However, you’re not really talking to anyone who has a hand in making the wine. You’re probably paying a lot of money and it’s an experience. Obviously, there are people who really love that and that’s what they want to get when they go to wine country. Now, everyone’s experience and everyone’s tasting room is going to be different. Russell, it sounds like you don’t have that approach, but what is the general vibe? If you’re a wine tourist, do you get to talk to people in the tasting rooms who made the wine, or is it more Napa-esque? M: It’s definitely not Napa-esque in terms of the vibe. That’s the feedback we get all the time. Just knowing my friends in the local industry, it’s super laid back, and it’s a great place for people who’ve done a ton of wine travel. If someone has thought about it but always finds it a little bit intimidating, come to Paso. You’ll have a great time. R: There’s a lot of people — and not to toot our own horn — but Maggie and I, you can find us in the tasting room all the time. Not every day, but you can find us a lot of times. I think that has a lot to do with the fact that we did this on our own. We didn’t make money somewhere else. Zach, you were talking about the entry into the business. We did this a long time ago, and it’s a long path. I remember from the beginning and I remember when Maggie and I were just making a little bit of wine. Now, we have day jobs, and we work all day long. We have that style because I always say I retired and I got a job at a winery. I don’t want to be pretentious in this community. I just want to hang out. Of course, you have wineries everywhere. You have people that have their own style and their own image they want to uphold. There are a few of those in Paso, but generally, it is chill. A lot of people who have been drinking wine for a long time say it is like Napa, but a long time ago. Thirty years ago, when the winemakers were still in the tasting room. I love working in the tasting room. I mean, I have a good time there. I can’t do it all the time because I have other stuff. Yet, we’re a much more approachable area, and I hope it stays like that for a long time. If it doesn’t, get here now. Come now! Z: Exactly, don’t miss out. M: Also, Paso is the place where at least for me, when someone listens to this and they think, what’s up? Where do I want to go? Just call me or send me an email. Whoever picks up the phone is going to be nice to you. They’re going to ask you what wine you like and what vibe you’re interested in. I think it’s safe to say, everyone who works in the wine industry in Paso Robles wants people to come and have a good time. Most importantly, we want them to come back. Again, not everybody wants to come and drink my Rhône. Some people want to go and spend more money or less money or have a fancier facility or be in Tin City or whatever. I am truly, from my soul, happy to try to connect people with the experience they want to have, because Paso has it and it’s going to be fun. Z: Awesome. Well, that seems like a really lovely place to leave it. Russell, Maggie, thank you both so much for your time and for your insight. I look forward to getting myself down there, probably flying into San Luis Obispo. A three-and-a- half-hour drive doesn’t sound too fun to me. I get to do enough driving as is. Again, thank you both so much for your time. I really appreciate it and look forward to checking out more of the wine as time goes on. Thanks so much for listening to the “VinePair Podcast.” If you love this show as much as we love making it, then please give us a rating or review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show. Now for the credits, VinePair is produced and recorded in New York City and in Seattle, Wash., by myself and Zach Geballe, who does all the editing and loves to get the credit. Also, I would love to give a special shout-out to my VinePair co-founder, Josh Malin, for helping make all this possible and also to Keith Beavers, VinePair’s tastings director who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who is instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again. Ed. note: This episode has been edited for length and clarity. The article Next Round: Why Paso Robles Is California’s Most Accessible Wine Region appeared first on VinePair. Via https://vinepair.com/articles/california-wine-region-paso-robles-podcast/ Via https://vinology1.weebly.com/blog/next-round-why-paso-robles-is-californias-most-accessible-wine-region Pinot Noir is growing in popularity in Marlborough, New Zealand. The area known for its Sauvignon Blanc has a new rising wine star. Wine Folly - Learn about wine. Via https://winefolly.com/deep-dive/pinot-noir-of-marlborough-on-the-rise/ Via https://vinology1.weebly.com/blog/pinot-noir-of-marlborough-on-the-rise7300321 The end of a long day is as good an excuse as any for a stiff drink. As it turns out, daily light-to-moderate drinking can also be beneficial for one’s health, according to a recent study from BMC Medicine. For patients with heart disease, drinking an average of 6 grams of alcohol each day resulted in a 50-percent risk reduction of stroke, heart attack, and even death. Those who averaged 8 grams per day saw a 27 percent reduced risk of morbidity and death compared to people who did not drink. In the U.S., the average pour contains 14 grams (.6 fl oz.) of alcohol, or about 1.75 standard units. This equates to having a can of beer, half a glass of wine, or a shot of distilled spirits. (Of course, drinkers should take into account minor fluctuations of the alcohol percentage within a beverage, and the size of the glass or can.) During the assessment of over 48,000 patients, researchers also found that consumption up to 62 grams per day was not associated with any increased risks of heart attack or death. But within its conclusions, the report cautioned that “non-drinking patients should not be encouraged to take up light drinking because of well-known adverse effects on other health outcomes, such as cancers.” “Our findings suggest that people with CVD (cardiovascular disease) may not need to stop drinking in order to prevent additional heart attacks, strokes, or angina, but that they may wish to consider lowering their weekly alcohol intake,” study co-author Chengyi Ding told Reuters. So, enjoy that pint of Pale Ale after work or order that glass of wine at dinner; because as science has proven, it can be healthy and beneficial. The article A Few Drinks Per Week Can Lower Risk of Heart Attack, Study Says appeared first on VinePair. Via https://vinepair.com/booze-news/alcohol-lowers-heart-attack-risk/ Via https://vinology1.weebly.com/blog/a-few-drinks-per-week-can-lower-risk-of-heart-attack-study-says Such was the broader alcohol industry’s reluctance to accept hard seltzer as more than a fad in its 2019 breakout year, it was only a matter of time before some declared the bubble officially burst. To co-opt an old adage: The bigger you are, the harder your skeptics want to see you fall. And so those headlines flowed last Friday. “The hard seltzer craze has come to an end,” declared CNN Business. “Hard seltzer boom goes flat,” reported Reuters. And if it hasn’t already been published, it’s only a matter of time before another outlet opts for: “Hard seltzer fizzes out.” To put it bluntly, these takes are wrong. The premature declaration of seltzer’s demise followed the second-quarter earning’s report from one of the segment’s main players, Boston Beer. On Thursday evening, it became apparent that the publicly traded parent company of Truly Hard Seltzer was too aggressive in its projections. Initially forecasting 40 – 50 percent volume growth for the year, Boston backtracked to a more conservative projection of 25 – 40 percent. The news saw shares slump on Friday, with Boston’s stock closing 26 percent down by the end of trading, according to CNBC. CEO David Burwick was forced to face the music and concede: “We don’t look very smart.” This must have been something of a bitter, lightly-flavored beverage for Burwick to swallow, not least because his company’s revenues rose 33.3 percent during the period, and hard seltzer, by all accounts, continues to grow. While YoY off-premise alcohol sales dropped overall during the 2021 July 4th weekend, hard seltzer remained strong. The category accounted for 13 percent of all the retail dollars spent on alcohol during the holiday weekend, according to a recently published report from NielsenIQ. To put that figure into perspective, this is the highest share seltzer has ever held in Nielsen-tracked channels. In reaching a total of $280 million, the category outperformed all red table wine. Hard Seltzer’s 2021
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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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