The history of alcohol in the United States is…complicated. Considering Prohibition threw a wrench in the drinks industry just as it started to build a strong foundation, there was a lot of ground to make up for after the 21st Amendment was repealed. Post-Prohibition, Americans weren’t worried about what we know as “craft” today. They wanted their drinks hard and wanted them fast. As time went on, we experienced waves of various trends across wine, beer, and spirits that are important chapters in the American drinking canon through the years. Try to keep track of it all, and you’ll find yourself staring at a wall of clippings and photos tied together with red string. Thankfully, there’s a much easier (and much more aesthetically pleasing) way to see how alcohol trends have changed throughout America. We turn to The Great American Tipple Timeline Poster when it’s time to refresh our knowledge. This poster is the definitive timeline of America’s drinking trends, from the era of Speakeasies to the White Claw wave. The key showcases trends over long periods of time, such as the explosion of tiki bars, and key milestone events, like the frozen Margarita machine’s invention. This way, you can see how these major moments impacted the trends that followed and how different stages transitioned as years went on. While extremely informative, it’s also absolutely striking. The super sleek, original design is printed on matte, museum-quality poster paper, ready to become a conversation piece in your home bar or study. It makes a fantastic gift for anyone who loves history, drinks, or the history of drinks, but we wouldn’t recommend you gifting one without snatching a copy for yourself. The article Every History Buff Needs This Drinks Timeline Poster appeared first on VinePair. Via https://vinepair.com/picks/best-drinks-timeline-poster-2020/ Via https://vinology1.weebly.com/blog/every-history-buff-needs-this-drinks-timeline-poster
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Joe Whitney has a story he likes to tell about an IPA drinker and peer pressure. Seven or maybe six years ago, Whitney, Sierra Nevada Brewing’s chief commercial officer, was at a hop harvest and talking to a guy in his 20s who was mostly consuming double IPAs. Following the era’s fashion, the IPAs were likely strong, aggressively bitter, and as approachable as a pissed-off porcupine. “I was like, ‘Have you always loved IPAs?’” Whitney says. “He was like, ‘No! I hated them, but my friends were drinking them. I forced myself to drink them for, like, two years until I learned to like them.’” He passed on the anecdote to the brewing and marketing team at Sierra Nevada, which made the piney, assertive Torpedo IPA. Its firm bitterness served as a virtue — the beer is one of the brewery’s best sellers — and a cross to bear. “We shouldn’t torture people for two years so they can have the ability to drink our beers,” Whitney says. Sierra Nevada dug into R&D and developed the Hazy Little Thing IPA, released at the end of 2017. The lullaby-soft, lightly filtered Thing balances candied orange rinds and ripe pineapple with a bass line of bitterness, an IPA that’s easy to love at first sip. This month, in October, Hazy Little Thing passed Lagunitas IPA as America’s top-selling IPA, according to Nielsen. “Hazy Little Thing is leading our growth,” Whitney says. A half-decade ago, the hazy IPA hit the industry like a sticky tidal wave made from pineapple, mango, and orange juices. Lined up alongside the resinous, resoundingly bitter, and filtered West Coast IPAs, the foggy, fruity IPAs of Vermont and the larger Northeast were not so clearly different. Beer geeks paid pilgrimages to The Alchemist, Tree House, and Hill Farmstead, returning home with suitcases and trunks stuffed with New England IPAs (NEIPAs), more often referred to now as hazy IPAs. Now, opaque IPAs that taste like pillows plumped with fruit juice are the norm, sold cold at grocery stores — and selling well. Year to date (through Sept. 5), hazy IPAs account for 6.5 percent of craft dollars, according to Nielsen, an increase of 81 percent from 2019. “Hazy IPAs have experienced more than two years of strong growth, which typically is an indication that they will not be a ‘boom, splat’ phenomenon,” says Danelle Kosmal, Nielsen’s vice president of beverage alcohol. The category is still growing, but “we most likely have reached the saturation point” on new brands, she adds. Nielsen now measures more than 500 hazy IPAs in its off-premise channels, meaning that new entrants “will need to find ways to clearly differentiate themselves.” A Matter of SelectionIn search of a flavorful edge, breweries are focusing on sourcing the choicest hops. Agriculture is variable, and a variety’s profile can annually vary from farm to farm. One batch of Mosaic might evoke sun-ripened blueberries, while another could smell like gasoline-spritzed raw onions. “The biggest thing for IPA producers is hop selection,” says Sam Richardson, a founder of Brooklyn’s Other Half Brewing. “We take that very seriously.” Since opening in early 2014, Other Half has built its name on IPAs with huge, hop-derived fragrances and flavors. A triple dry-hopped triple IPA is nothing unusual. “We cater to a more niche demographic that is really looking for that big hop character,” he says. A little milk can also go a long way to setting hazy IPAs apart. Brewers started using lactose, an unfermentable milk sugar, to lend IPAs a sweet lushness and create the so-called “milkshake IPA” variant. To find white space amid the haze, Dogfish Head leaned on an alternative: Oat milk. The brewery spent a year formulating Hazy-O!, an IPA containing four forms of oats: Rolled, naked, malted, and milk. They create a silky, creamy IPA complemented by coconut-y Sabro hops and other tropical varietals, as well as a vegan-friendly health veneer: Oat milk sales have increased more than 300 percent this year, becoming America’s second-most-popular alternative milk, after almond. Dogfish Head will release Hazy-O! IPA nationally in the new year, and the beer’s price point — around $10 for a 6-pack — and flavor profile augur well for success. “It has the potential to grow to a top-five American hazy IPA in volume,” Sam Calagione, Dogfish Head Craft Brewery’s founder, says. Semantics can also be a selling point as brewers looking to rebrand the haze. Thirsty Bear of San Francisco crafts “foggy IPAs,” a tip to the city’s weather, while Pure Project in San Diego makes so-called “murky” IPAs that are impenetrable to light and look like “a solid in a glass,” says Winslow Sawyer, Pure Project’s head brewer and a partner. “Haze is a spectrum, but murk is opaque,” he says. “We wanted to make a callout and brand it in a certain way and own it.” What’s in StoreNo matter what you call them, hazy IPAs are driving sales at specialty beer stores. At City Beer Store in San Francisco, “hazy IPA are dominating our shelves and the market,” says Beth Wathen, who owns the store and bar with her husband, Craig. They regularly stock IPAs from California standouts, including Alvarado Street Brewery in Monterey and San Francisco’s Cellarmaker, as well as Equilibrium Brewery from Middletown, N.Y. “There’s an excitement when we pop up a true East Coast-style IPA,” Beth says. “It’s from the motherland.” IPAs make up more than 85 percent of the dollar sales at Bier Cellar, which has two locations in and around Portland, Maine. “IPAs in Portland are hazy IPAs,” says Greg Norton, the president of Bier Cellar. “It’s become the de facto standard.” IPAs from Maine breweries such as Bissell Brothers, Battery Steele, and Orono regularly top his sales charts. A year and a half ago, Norton says, he was talking to a brewer buying a couple of German lagers, and lamenting the store’s many IPAs. Simultaneously, two customers rang out with three cases of New England-style IPAs. Each. “Their total was $600,” Norton says. “What do you think I’m going to stock more of? Customers run the market.” Essential to the hazy IPA’s sales appeal is its eternal ephemerality. Breweries can alter hop combos, swap yeast strains, and rejigger grain bills to create fresh haze, attracting customers chasing “the ethereal IPA that’s way better than the one they’ve had before,” Norton says. After nearly nine years in business, though, Norton is noticing fatigue. “We have 24- and 25-year-old customers that are burnt out,” he says. “They did it for two years, spent thousands of dollars, and can’t taste anything anymore. They’ve moved to high-end lagers.” Nothing in brewing is eternal. Today’s trends are tomorrow’s recycling. With hazy IPAs, we’re witnessing an ascendant category that’s splintering to satisfy different needs, both economically and aromatically. You can choose from widely available offerings like Bell’s Official Hazy IPA, or Dogfish Head’s forthcoming Hazy-O!, sold for $10 a 6-pack; or a $20 4-pack of Other Half IPA, its intense scent perfuming a room. “You’re going to pay more for more hops,” Richardson says. “When people go into a wine shop, they don’t get nitpicky over the prices of different wines. They just choose the wine at the price point they want.” For its part, Sierra Nevada is enjoying the unlikely rise of Hazy Little Thing, a beer never meant for a national star turn. “We were only going to sell it on draft in Northern California,” Whitney says. More than 40 years ago, the brewery’s Pale Ale helped redefine American beer. Now the future might be Hazy. “It’s not inconceivable to think it’ll pass Pale Ale one day,” Whitney says. The article How Breweries Can Stand Out in a Spectrum of Hazy IPAs appeared first on VinePair. Via https://vinepair.com/articles/hazy-ipa-brand-growth/ Via https://vinology1.weebly.com/blog/how-breweries-can-stand-out-in-a-spectrum-of-hazy-ipas When it comes to value Cabernet Sauvignons from the United States, this one has few rivals. It’s produced by the Washington State mega winery that is Chateau Ste. Michelle, and it’s available in many wine stores and supermarkets across the country. Yes, sometimes big-production wines can be great! With a price tag of around $15 or so, Chateau Ste. Michelle’s 2017 Columbia Valley Cabernet Sauvignon really over-delivers when compared with similarly priced wines from California, most of which don’t even come close in quality and complexity. That complexity is achieved in part by the blend: 89 percent Cabernet Sauvignon, 7 percent Syrah, and tiny amounts of Mourvèdre, Cabernet Franc, Merlot, Petit Verdot, Malbec, and Grenache. The result is an interesting and accessible Cabernet that’s ready to drink now — and that reminds me of Cabs that are double the price. With its not-over-the-top alcohol level of 13.5 percent ABV, it drinks more like a Bordeaux than a brawny California Cab. The winemaker, Bob Bertheau, says he aims to highlight concentrated red fruit character in the wine. But to my palate, it’s all about dark fruit, namely blackberry and cassis tastes, that are punctuated by notes of cedar, espresso, and thyme. The wine is aged for 18 months in American and French oak, 14 percent new. And while there is a good deal of wood in the wine, it’s not out of control. Chateau Ste. Michelle’s Columbia Valley Cabernet will match well with all kinds of foods. I tasted it one night with chicken sausage and broccoli rabe over pasta, then the next night with grilled pork chops. Beef and lamb are natural possibilities, as is turkey, as you start planning for your Thanksgiving feast. With its budget-friendly price, it’s an excellent choice in these challenging times, and one that I think you’ll return to again and again. BUY THIS WINEThe article Chateau Ste. Michelle Columbia Valley Cabernet Sauvignon 2017, Columbia Valley, Wash. appeared first on VinePair. Via https://vinepair.com/good-wine-reviews/chateau-ste-michelle-columbia-valley-cabernet-sauvignon-2017-columbia-valley-wash/ Via https://vinology1.weebly.com/blog/chateau-ste-michelle-columbia-valley-cabernet-sauvignon-2017-columbia-valley-wash Inspired by one of VinePair’s most popular site sections, the Wine 101 Podcast takes an educational, easy-to-digest look into the world of wine. This episode of wine 101 is sponsored by Bear Flag Wine. Bear Flag Wine, we make wines as layered as California history. Inspired by the brave souls of the Bear Flag Revolt, each of our bold wines honors a rousing story of independence. Bear Flag lives to celebrate that independence and kindred spirits who stand their ground, have the good taste to dream, and never waste a drop. Stand with us as we raise a glass to toast all those brave enough to carve out their own place in the world. Forever enduring. Forever independent. Bear Flag Wines. Welcome back to Wine 101. In this week’s episode, VinePair tastings director Keith Beavers makes his way through the knotted twists and turns of Zinfandel. At this point, the wine is so ingrained in California wine culture, that we often assume it’s a native grape. However, through careful research, Beavers found that Zinfandel didn’t come to California until the Gold Rush. Before that, it was bred by horticulturists in New England, and before that … it gets a little murky. As it turns out, Beavers isn’t the first to try to track down Zinfandel’s origin. The grape was the center of an investigation led by researchers at the University of California Davis, who ended up pairing with scientists from the University of Zagreb in Croatia. With several doppelgangers discovered along the way, the scientists often found themselves on the verge of a breakthrough, only to be duped again. Years later, with mysteries solved and research recorded, Beavers pored over evidence to weave this comprehensive origin story of the great grape we know as Zinfandel. He also touches on the nickname “White Zinfandel” and what it means for rosé lovers, as well as what to expect from a classic Old Vine Zin. In tracking this story, Beavers followed research that jumped back and forth from the United States to Puglia, Italy to Kaštela, Croatia. Eventually, he worked his way through everything from the Croatian Firefighting Olympics, to a wave of horticulturists turned gold miners to explain the grape, the myth, the legend: Zinfandel. LISTEN ONLINEFollow Keith Beavers on Instagram OR CHECK OUT THE CONVERSATION HEREMy name is Keith Beavers, and “Some leaders’ strength is in inspiring others “ —Ahsoka Tano, former Jedi. What’s going on wine lovers? Welcome to Episode 23 of VinePair’s Wine 101 podcast. My name is Keith Beavers. I am the tastings director of VinePair. And what is up? It’s not just a rosé. It’s not just a blush. It’s a vigorous red wine. It has an amazing history in the United States, but do we know where it’s from? What is Zinfandel? What do we know about Zinfandel? It’s a mystery. Let’s solve it. So what is your experience with Zinfandel? As an American wine consumer, are you familiar with the wine? “It’s a red wine, and I know it because I’ve had it before and I love it?” Or do you know it as something called White Zinfandel, and it’s pink? Or do you know it because it’s a grape that is so prominent in the American market that we just know it? You know, either of those makes complete sense. Zinfandel, it’s not our grape. But it is a grape that has been here in the United States, mostly in California, for a very long time. It has endured so much. And for a long time, it was widely celebrated, but it’s really had a roller coaster ride of popularity, dipping up and down in fashion. The thing about Zinfandel is, it’s never gone anywhere. It’s always been with us, and we’ve always liked it, whether we knew it or not. Sometimes Zinfandel ends up in that 75 percent blend. Zinfandel is actually a rosé that we created here in the United States called White Zinfandel. It’s always been with us. The thing about Zinfandel, though, is the word Zinfandel is nowhere else in the world. It’s just in the United States. So for a long time, we assumed it was an American variety. But it’s not. It’s vitis vinifera. So it cannot be from the United States. So the mystery of Zinfandel for a long time confounded a lot of people in the wine industry. But in the 1990s, things started clearing up, and the story of Zinfandel and how it got from wherever it came from to us is very cool. So I’m going to go through this mystery, and it’s a fun story, so let’s get into it. And by the time it’s all over you’re going to be like, “Oh my gosh, that’s cool.” At the end of the 18th century, like literally 1799, in a region of Italy called Puglia in the southern part of Italy — it’s the heel of the boot that is Italy — in a little town called Gioia, a priest by the name of Francesco Filippo Indellicati entered into the town record that he had found a very particular grape in his vineyard. This is at a time when vineyards were basically field blends. He called this grape Primitivo, which is from Latin and means early to ripen because the grape was an early ripening variety. And then one of the reasons why he put this in the record is because early ripening varieties were also always advantageous because you can make wine earlier and you can make more money. Meanwhile over in the new republic, the United States at this point in the early 1800s, realized that the wine-making industry was not going to happen on the East Coast. There were too many problems with weather and mites and all this stuff. So all the grapes — there were grapes being grown from Florida all the way to Maine — but in New England, there was a new cottage industry forming. And I guess we can call it the hothouse and grape industry. Because what was happening is you had all these horticulturists that were ordering vine cuttings from Europe to the United States. And they were growing these great vines in greenhouses or like hothouses because of the sun. And they were forcing these vines to ripen early, to make grapes to put on the market for table grapes. We can actually call it a table grape industry, if you will. Boston for some reason becomes the center of focus for this industry. And this is where an annual convention is held where all these horticulturists provide their wares, they say these are the vines for the grapes, these are the best grapes, there was a lot of competition. Around this time, just outside of Boston in Brookline, a dude by the name of Samuel Perkins starts building his greenhouse operation. Down in New York City in the borough of Queens, which at that time was considered part of Long Island, a dude by the name of George Gibbs is a horticultural hobbyist and he’s kind of thinking about getting into this whole industry. And I don’t know if this is because of this, or a result of this, but it just so happens that George Gibbs had a neighbor by the name of William Robert Prince, who was actually an established horticulturist, whose father was a horticulturist and wrote books about it. So I’m not sure how that happened, but it happened, and they became friends, and they got into the business together. In 1820, George Gibbs imported 28 vine varieties from the Imperial nursery in Vienna, which is the center of the Austrian empire. That same year over in Puglia, our priest started sharing his early ripening variety, Primitivo, to other vine growers in the region. And this vine begins to spread throughout Puglia in popularity. Back over in New England, when these horticulturists would get these vines, they would take very copious notes, because they wanted to document their vines so they could bring their vines to Boston or even on the local market to sell them. So they’re always listing the vines that they had. And in an 1830 document, it shows that William Robert Prince lists twice a grape, he calls black “Zinn Fardell” of Hungary, but there is no list of a grape of this name on the records coming from Europe. Somehow this name, this “Zinn Fardell” shows up, and we don’t know how. But somewhere between 1830 and 1835, George Gibbs is bringing these cuttings that he has up to Boston for the annual horticulturist society convention. At some point, our boy Samuel Perkins from Brookline purchases the “Zin Fardell” vine from George Gibbs. And by 1835, he was selling what he called Zinfandel in Boston. And this grape Zinfandel, it’s also being spelled Zinfindel, is being sold as a very popular table grape in Boston. So this mystery grape is becoming very popular in the Northeast. And this is right before the Gold Rush happens. And when that hits there are all these horticulturists who are pretty well-to-do dudes, and a lot of them start heading all the way to California to strike it rich with gold, but then also to supplement their income with agriculture. Somewhere between 1835 and 1850, two members of this whole society, this horticultural society, make their way to California and eventually become prominent members of politics and agriculture. James L.L. Warren makes his way to California. I’m not really sure how, but he grows the Zinfandel grapes in New England. It’s listed in his 1844 lists of vines. He eventually is the founder of the California agricultural society. And then you have this other guy named Frederick McCaundry, otherwise known as Capt. Frederick McCaundry. He has his own ship, but he also is in this horticulturist society. He’s known to grow Zinfandel. He sails from Massachusetts to California. He ends up becoming a member of the Board of Supervisors in San Francisco. Around this time, our boy William Prince is out in California as well, and he notices a grape vine called Black Saint Peter that looks very similar to his grape called Zinfandel. Why did he name it some Zinfandel? We don’t know. And in 1852, an official documentation of receiving records shows that a shipment of vines sent from the East Coast to the West Coast, include a vine called Zin Thin Doll. The spellings are all over the place with this grape. But the research gets really murky around this area. It’s still thought that this grape Zinfandel, what we know as Zinfandel today, was already in California. Maybe it was called Black Saint Peter’s. There’s a thought that if you’re drinking wine during the Gold Rush it was going to be made from this grape so it’s a little bit murky. But by 1860, it is being grown and made into wine in Napa and Sonoma. And this really kind of solidifies Zinfandel in California in the United States, because that same year. a letter to the editor of The Horticulturist, which is the magazine for the horticulturists in California, confirms that the spelling should be Zinfandel. So there it is. There’s our name? Z I N F A N D E L, Zinfandel. And now it is part of our world. And Zinfandel officially becomes celebrated. And it is a very important wine grape to be grown in California. It starts being grown all over the place, and then Prohibition hits and messes everything up. It’s a long story, of course, but man, does it decimate the wine industry of California, but good old Zinfandel kind of survives through the whole thing. It is part of the church wine that’s allowed under the law. It’s also part of blocks of dry must you add water to, to make your own bathtub wine. Zinfandel is still around. It never goes anywhere, but why is it called Zinfandel? Prohibition really messed up our drinking culture in this country. And it took a long time. It’s almost like we’re still working on it, but it took a long time for Americans to get into dry red wine again. And it wasn’t until the late ’60s, when we really started getting interested in wine again, and here is where the mystery of Zinfandel begins to be solved. In 1967, a man by the name of Austin Goheen, he’s a plant pathologist from the U.S. Department of Agriculture’s Agricultural Research Service, the ARS. He visits Bari, which is a main city in Puglia. He tastes a wine made from what is now called the Primitivo grape, and dude kind of freaks out. He’s like, wait a second. This tastes like Zinfandel back in Cali. He asks if he can see the vineyards of Primitivo, and then he freaks out again. He’s like, “These vines look like Zinfandel.” So he has some cuttings sent to University of California Davis, and then he flies back home, and he plants a Primitivo vine right next to a Zinfandel vine and starts to compare the morphology, or the way the vine grows. In 1972, Goheen confirms the morphology of these two vines are similar. We’re still not sure that they’re the same, but they’re sure similar. In 1975, the year of my birth, PhD candidate at UC Davis, Wade Wolfe, establishes that the vines show what’s called identical isozyme patterns. I know that’s science-y, but basically it’s a certain kind of enzyme that was used to compare similarities before DNA profiling. And it showed that they’re pretty much identical. Somewhere between 1975 and 1979 Goheen is contacted by Franco Lamberti of the University of Bari in Puglia. Franco, along with a colleague of his from the University of Zagreb in Croatia, suggests that the Zinfandel Primitivo thing might correspond to a grape they found on the Dalmatian coast called Plavac Mali. What’s interesting about Croatia here is that the Austro-Hungarian Empire was huge, and it covered part of the Croatian Dalmatian coast. And if the horticulturists from the East Coast were getting vine cuttings from the Imperial Greenhouse in Vienna, that’s part of the same kingdom. So in 1979, Goheen asks them to send cuttings of Plavac Mali to the University of California Davis, hoping to find the origins of this grape. But before that could happen, the winemakers in this area assumed it was Zinfandel. So they started sending this Plavac Mali to the United States, labeling it Zinfandel. Actually at the same time, the winemakers in Puglia were very excited about having Zinfandel, so they started sending Primitivo to California and naming it Zinfandel. And this is really upsetting the winemakers in California making Zinfandel, like “Yo, what’s happening here? We’re making Zinfandel. What are you sending us, and why are you putting Zinfandel on the label? And alas, in 1982 Plavac Mali is identified as not being Zinfandel through that whole isozyme comparison. And in 1985, the Bureau of Alcohol, Tobacco, and Firearms rules that you cannot put Zinfandel as a synonym for Primitivo, Plavac Mali. Just can’t do it again. Sorry. And now I know I’ve mentioned her name before, Carol Meredit, a great geneticist. She was a professor at UC Davis. She and her doctoral candidate, John Bowers, were using this DNA profiling to figure out the origins of all these varieties. In 1994, it happened. They proved through DNA profiling that Zinfandel and Primitivo are exactly the same. Now, what if we took this DNA profiling to that Plavac Mali grape and see if that was Zin? Mike Grgich, an American winemaker of Croatian descent, had a winery called Grgich Hills. He actually asked Carol Meredith like, look, let’s collaborate. Let’s collaborate with the University of Zagreb and try to find the origin of this thing for once and for all. Carol Meredith is like, “Yeah, let’s do that.” So she, along with two members of the University of Zagreb, Edie Malantetch and Ivan Pevitj, as well as Jasinka Pilajitch, who would go along to write a book called “Zinfandel: A Croatian American Wine Story,” went to the Dalmatian Coast and collected 148 samples of Plavac Mali. But unfortunately all 148 samples came back as a negative match to that of Zinfandel. In the following years, Malantetch and Pevitj continued to search for the origins of Zinfandel. This is what would eventually be called the “Zin Quest.” And they would always be sending samples back to Carol Meredith and going “No, no.” And then in December of 2001, the mystery was solved. And this is so cool. Located between the cities of Trogir and Split on the Dalmatian coast is a town called Kaštela. The town of Kaštela is actually made up of seven coastal villages built around castles that were built in the 15th and 16th century to protect this area against the Ottomans. In Croatian, Kaštela means “castle.” So, it’s a coastal town made up of these seven villages, and each village is named after the castle. A man by the name of Ivika Rodanitch lives in Kaštel Novi, one of those villages. Growing up, his father was a vine grower, winemaker. They had a cellar on the property. And him and his friends would play Cowboys and Indians on the property. And he was always “Billy the Kid,” and this nickname actually followed him through to adulthood as he grew up. The nickname just became “The Kid,” which is very interesting, because he grew up to be 286 pounds of pure muscle. He became a firefighter, and he loved it so much, he started doing firefighter competitions to the point where Croatia had a firefighter Olympics and he would win. In 1988 and 1992, he was part of the Championship of the Firefighting Olympics, which is just awesome. At some point, his father wanted him to be part of the business for the vine growing and winemaking, and he said, “No, I want to be a company man.” He got a corporate job and he had that for years until 1991, when the company went bankrupt. So he had to go back and start working the land like his father did. And he grew up among the vines. So he knew how to do this. So what he decided to do is mechanize it, modernize it, and replant vines and make it a really thriving business. Ivika would make his wine, he would also sell grapes to the local cooperative. And in 1999, he was contacted by Edie Malantetch and Ivan Pevitj from Zin Quest through his co-op asking if they could take some samples from an old neglected part of his vineyard. They came in 2000, took some samples, and then peaced out. Meanwhile, Ivika is still doing his wine thing. Actually, he’s also still firefighting to the point where he’s in his vineyards tending his vineyards, and with a walkie-talkie, still keeping in communication with the local firehouse. Pretty amazing stuff. And then in the fall of 2001, Malantetch and Pevitj from Zin Quest came back to take specific samples from 50 vines in the old parts of his vineyard. And in September of that year, 2001, Carol Meredith personally calls Ivika and says, “Through DNA profiling, it has been proven that in the old part of his vineyard, the origin of Zinfandel has been found in a vine, in his vineyard, on his property.” So, Zinfandel comes from Croatia, specifically the Dalmatian coast, specifically around the area of Kaštela. But it’s not called Zinfandel. Here in Kaštela, they literally call it “Crljenak Kaštelanski,” which translates to the “Red of Kaštela,” and they found a total of nine vines of this “What is Zinfandel?” And then in 2002, in what Jedi wine master Jancis Robinson in the book “Wine Grapes” calls “the garden of a very old lady,” they found this vine, this Zinfandel vine, but here it was called Prividrag. And this is where the story comes full-circle, guys. This is amazing. Further DNA profiling found that this grape, what we call Zinfandel, has been documented in this area in the 15th and the 16th centuries. And the name of the grape at the time was not “Prividrag,” but was “Tribidrag.” And according to the Croatian linguist Valentine Putanitch, the Croatian word “Tribidrag” comes from a Greek word, meaning — wait for it — “early ripening.” Which is exactly what our priest in Delacatti in 1799 called the grape that he found in his vineyard, “Primitivo,” which means “early ripening.” I mean, wow. And remember good old Plavac Mali, like whatever happened to our Plavac Mali? Well, it turns out that Plavac Mali, with another grape called Dobričić, are the parents of Tribidrag, which we call Zinfandel and Puglia calls Primitivo! What? And Primitivo is great from Puglia. It’s still very popular. It’s grown in a region called Salento, in a region called Manduria, in Puglia, and they range from very bright, easy-to-drink chillable reds to more focused, dark, inky, full-bodied red wines. They’re awesome. Definitely seek them out, and you can still find Crljenak Kaštelanski or Tribidrag. It’s just not as easy to find wine from Croatia yet. But more and more wines from Croatia are coming onto the American market. But in California where we know it as Zinfandel, I mean, it’s in the rosé episode, we created an extremely well-known and famous rosé from this called White Zinfandel. And like I said, it goes up and down through fashions. And what happened with that White Zinfandel thing in the ’70s and ’80s, it was so popular that by the 1990s, there was so much Zinfandel in California that the actual red wine Zinfandel became popular for a while in the early to mid-’90s. These big, full-bodied, huge Zinfandels. But as big, oaky wines declined a little bit in popularity, Zinfandel kind of went away for a little bit. It’s never gone away. Just in popularity. And there is great Zinfandel in California. You guys should definitely check it out. I mean, some of the oldest vines we have in America are Zinfandel vines, and they’re in California. There’s actually the old vine, the term “old-vine Zin“. There’s no other grape that we put “old vine” for on a wine label. Of course, there’s no law for how old the vine has to be or how much old-vine Zin goes into a wine. Because of the 75 percent rule, you can have 5 percent of old-vine Zin and the rest young-vines Zin. But there is beautiful, focused red Zinfandel being made in places like Dry Creek Valley and Sonoma. Places like Lodi, and Paso Robles in San Luis Obispo. Mendocino County is a beautiful, cool region with next-grade Zinfandels. Napa Valley doesn’t really do Zinfandel as much because Cabernet Sauvignon kind of rules that area. But the good Zinfandel that’s made in Napa Valley is pretty amazing stuff. And if I had time, I would go into different winemakers and all the different styles. But what I can say is this: There’s a wide range of styles from Zinfandel. You can get the ’90s big, full-bodied stuff, but if you get a good, focused, beautiful Zinfandel I mean, it is just great. And talk about Thanksgiving and holidays. It’s an amazing holiday red wine. So, that’s the story of Zinfandel. That’s the story of a grape that is kind of ours, but really not, but sort of, you know what I mean? So go out there, try to find some Zinfandel — maybe tag me. Let me know what you think @vinepairkeith on Instagram. You let me know what you think. Maybe even use the hashtag #Wine101, why not? If you’re digging what I’m doing, picking up what I’m putting down, go ahead and give me a rating on iTunes or tell your friends to subscribe. You can subscribe. If you like to type, go ahead and send a review or something like that, but let’s get this wine podcast out so that everybody can learn about wine. Check me out on Instagram. It’s @vinepairkeith. I do all my stuff in stories. And also, you got to follow VinePair on Instagram, which is @vinepair. And don’t forget to listen to the VinePair Podcast, which is hosted by Erica, Adam, and Zach. It’s a great deep dive into drinks culture every week. Now, for some credits. How about that? Wine 101 is recorded and produced by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big shout-out to co-founders Adam Teeter and Josh Malin. I also want to thank Danielle Grinberg for making the most legit Wine 101 logo. And I got to thank Darby Cicci for making this amazing song: Listen to this epic stuff. And finally, I want to thank the VinePair staff for helping me learn more every day. Thanks for listening. I’ll see you next week. Ed. note: This episode has been edited for length and clarity. The article Wine 101: Zinfandel appeared first on VinePair. Via https://vinepair.com/articles/wine-101-zinfandel/ Via https://vinology1.weebly.com/blog/wine-101-zinfandel Leading Female Wine Professionals Launch Diversity and Inclusion Initiative Be The Change10/28/2020 Four leading female wine professionals on Wednesday announced the launch of Be The Change, an initiative to address inequities in the wine industry and promote inclusion and diversity. Be the Change aims to tackle these issues by hosting innovative virtual job fairs and working towards long-term legislation change. The initiative was founded by four industry leaders with a history of prioritizing diversity, equity, and inclusion (DEI) in the wine space: Lia Jones, founder and executive director, Diversity in Wine & Spirits (DWS); Rania Zayyat, founder and president, Wonder Women of Wine (WWOW); Cara Bertone, national accounts sales manager, Folio Fine Wine Partners; and Philana Bouvier, vice president of fine wine, RNDC, and chair, WSWA Women’s Leadership Council. Be The Change will host its first job fair on Dec. 2 – 3, with a second larger event set for March 2021, at the WWOW conference. The first four-hour virtual event will connect vetted employers, who show a commitment to DEI, with up to 1,000 job seekers. Tech-focused recruitment companies Brazen and ForceBrands will provide the online platform and digital support. “We are thrilled to introduce the wine industry to some of the most cutting edge technology out there in recruitment and hiring,” says Folio Fine Wine’s Cara Bertone. “These platforms will help us achieve our goal of creating a more inclusive and diverse wine industry.” Employers and candidates can register for the event via Be The Change’s website from Nov. 2. For employers — or “exhibitors” — there are four levels of paid participation packages; three will grant access to a DEI benchmarking report compiled by DWS. Access to the report will help companies evaluate how they are currently performing on diversity, says RNDC’s Bouvier. All of the proceeds from the event, which is being hosted for free by Brazen as part of its “Opportunity Fund,” will go towards the DWS and WWOW nonprofits. As a queer black woman who has worked in the food and beverage industries for more than 20 years, DWS’ Jones says personal experiences of “being a token to meet an employer’s bottom line” have inspired her to strive for more inclusive workplaces. “[Be The Change] is especially unique as we incorporate an employer vetting process to address the need for safe spaces in a diverse workplace,” she says. To kick off December’s virtual event, Be The Change will hold a virtual roundtable discussion moderated by RNDC’s Bouvier. The panel will focus on how the wine industry can provide equal opportunities for all and will feature: DWS’ Jones; Dr. Hoby Wedler, sensory innovation director, Sensepoint Design; Stephanie Gallo, chief marketing officer, E. & J. Gallo; Bobby Stuckey, Master Sommelier and partner, Frasca Food and Wine; and Susana Balbo, founder and winemaker, Susana Balbo Wines. The desire to host such a panel first inspired the Be The Change initiative. During a call six weeks ago, the four founders discussed planning a round table with the “biggest influencers in the business,” in which they would highlight the changes they’re making for diversity and inclusion, RNDC’s Bouvier explains. But during their call, Be The Change’s founders realized another equally pressing challenge brought on by the coronavirus pandemic needed to be addressed. “You have all these beautiful platforms that represent diversity, and [organizations] that are giving out scholarships and doing amazing things — but nobody has a job,” Bouvier says. At that moment, the group realized they could tackle both unemployment and lack of diversity by hosting the virtual job fairs. Bouvier emphasizes that Be The Change can not guarantee recruitment from its events. Still, the initiative will provide a bridge between diverse candidates and companies looking to improve on diversity in a manner that hasn’t existed before, she says. The job fairs represent just the first step in Be The Change’s plans. The initiative’s long-term aim is to achieve legislative change regarding DEI, which it will begin lobbying for in 2021. “Our goal is to level the playing field once for all,” Bouvier says. The article Leading Female Wine Professionals Launch Diversity and Inclusion Initiative, Be The Change appeared first on VinePair. Via https://vinepair.com/booze-news/be-the-change-diversity-inclusion-initiative/ Via https://vinology1.weebly.com/blog/leading-female-wine-professionals-launch-diversity-and-inclusion-initiative-be-the-change Are you a beer lover looking to spruce up your surroundings with something that conveys what a tasteful person and beer drinker you on? As fellow hopheads, we’ve scoured the internet for the best beer gear for your home or office and these are the posters that we just can’t live without.
That’s why we love this matte, museum-worthy poster, The Beer Types of the World. It’s printed at Giclée—real-deal art—quality and lays out over 100 types of beer, from a Saison to a California Common Steam Beer. Unless you’re a walking beer encyclopedia, it can be hard to keep every style of beer straight in your memory and this poster lays everything out clearly and memorably. You’ll crush at boozy trivia night and impress all your friends with this one on your wall.
If you’re a hophead (or even just a big fan of beer), this Top Hops Poster is the perfect way to remember your favorites. We designed it using statistics from the United States Department of Agriculture (USDA) on the top hops varieties from the top hops-growing states. As you’re sipping your juicy IPAs, you can simultaneously feast your eyes on beautifully-laid-out information about the wide and wonderful world of hops.
Meet The Shandies of Summer Poster. This eye-catching Warhol-inspired pop art poster is printed on durable, matte, archival paper and is the perfect addition to any den, lounge, or bar area. Wherever you are, it’ll be summer year-round when this is on your wall!
The article Five Posters Every Beer Lover Should Have appeared first on VinePair. Via https://vinepair.com/picks/5-beer-posters-infographic-2020/ Via https://vinology1.weebly.com/blog/five-posters-every-beer-lover-should-have Today’s lager breweries are often places of stainless steel, tight environmental controls, and automated brewing systems. But at Pilsner Urquell in the Czech Republic, it’s still possible to taste a pale lager that’s been made the same way for 178 years: Open fermented, conditioned in oak barrels, and served without filtering. The iconic Plzeň brewery refers to the practice as “parallel brewing,” as it’s made alongside the huge production runs of Pilsner that see wide distribution. The practice represents a tiny fraction of the company’s total output — a fraction with the appealing air of nostalgia. Inspired by this Old World original, a growing number American brewers are rolling back the clock to age their bottom- fermenting creations in wood vessels, too. On the West Coast, California brewer Nile Zacherle put his first lager in barrels soon after launching Mad Fritz in the Napa Valley in 2014. In New York, Threes Brewing was early to experiment with the practice. And in just the last few years, examples have popped up in Oregon (Fort George Brewery), Illinois (Hopewell Brewing Co.), Vermont (Hill Farmstead), Colorado (Cerebral Brewing), South Carolina (Westbrook Brewing Co.), Oklahoma (American Solera), and Alberta, Canada (Blindman Brewing). Few brewers producing wood-aged lager are as painstakingly dedicated to authenticity as Chris Lohring, the founder and head brewer of Massachusetts’ Notch Brewing. “This is truly the most rewarding project that I’ve ever been a part of,” Lohring says of his latest deep dive into brewing tradition. He decided to cold-condition his Czech-style Pilsner in wooden vessels instead of the metal lagering tanks he typically uses. Four years in the making, Lohring’s Pitch Lined Pils was a hit in his Salem taproom when it debuted in February. “Production brewing can be monotonous, so all brewers have these side projects,” he says, excitedly describing his efforts to source lagering barrels and a pitch boiler from Germany, pitch to seal the wood from the former Pabst brewery in Milwaukee, and technical advice from the master coopers at Pilsner Urquell in the Czech Republic. Pitch Lined Pils, which spends three months in barrels lined with the namesake sealant, “seemed like a natural extension for us.” Gordon Jones, head brewer at Maine’s Goodfire Brewing, voices a similar passion. “Pilsner Urquell’s original process has always been an enticing and romantic way of making lager,” he says. “We didn’t go so far as to line barrels with pitch, though, so our approach can’t really be called traditional.” Instead, Goodfire released a Pilsner in July called Now Here, Nowhere, that spent three months in a Cabernet Sauvignon puncheon before it was blended with fresh lager, then canned. “Our end goal was a softer, mellower, more palatable lager,” Jones explains. “The oak added some clear minerality and mouthfeel that we would not have been able to achieve in stainless.” Along with exploring the flavor potential of wood, Jones admits a practical motivation behind his initiative: Now Here, Nowhere allowed him to brew a new beer that wouldn’t tie up one of Goodfire’s six fermenters. Based on the success of the trial batch, Jones says he plans to release a second, larger batch “with a slightly richer base lager” in January. For Hannah Lee, brewer and co-owner at Waypost Brewing in Michigan, the acquisition of a brand-new 8-barrel foeder, a large vertical oak vessel, was a one-time opportunity to make something intriguing with a nod to history. With the goal of capturing the full expression of the new American oak, Lee chose to brew a maltier Munich-style Helles lager “to stand beside the toasted marshmallow-y notes” that she expected to draw from the foeder during fermentation and aging. Waypost also cellared a portion of its Foeder Lager and released it nearly a year later, with equally favorable results. “I was pleased with how it matured, and how the oak character had come through a bit more,” Lee says, adding that it “round[ed] things out, while the bitterness became more restrained.” Meanwhile in Brooklyn, Threes Brewing has been making oak-kissed lagers longer than most in the U.S., starting with Kicking and Screaming, a foeder-fermented Pilsner that first appeared in March 2017. This was followed by Short Fuse, a foeder-fermented smoked Helles in July of that year, and Far Between, an oak-aged Festbier, in September 2018. What started as an experiment with the company’s flagship Pilsner, Vliet, has since evolved into its own distinct beer that Threes now brews roughly six times a year. Today, one of its two 30-barrel foeders is entirely dedicated to lagers. “It’s an interesting thing that happens when you put a simple lager into oak,” Matt Levy, Threes’ head brewer, says. “First, it’s going to pick up oak character pretty quickly. Next, the hop character subsides and gets much creamier. This is the aspect we least expected.” Then came a pleasant surprise. “We figured on the first batch of Kicking, [a Pilsner] in oak would equal hoppy, oaky Pilsner, and your palate would be hit on both sides,” Levy says. “In reality, it rounded out to be a creamy Pilsner. Vliet’s a hoppy beer, but when it’s aged in oak, its crisp, sharp edges soften up.” At Notch, Lohring says the taste of Pitch Lined Pils also differs from his Session Pils, although it isn’t oakiness that comes through in the beer. In fact, part of the reason for coating the interior of a barrel in a blend of pine resin and paraffin is to prevent beer from coming in direct contact with wood. The discovery didn’t disappoint him in the least, however. Because ultimately, novel flavors are what drive creative brewers to tinker with recipes and processes. “The flavor difference is pretty apparent,” Lohring says. “I was afraid it was going to be terrible, [but] people loved it. That resin is not unsimilar to a hop.” Curiosity, nostalgia, the pursuit of a challenge, or even a practical desire to maximize fermentation capacity — each of these things might lead brewers to dedicate time and tank space to oak-aged lagers. Not to mention that at a time when whiskey-soaked stouts, barrel-aged sours, and even mixed fermentation ales are increasingly common, a foeder Pilsner fits right in with the experimental spirit guiding American brewing into the next decade. Underneath it all, though, they just want to produce something delicious. 6 Oak-Aged Lagers to TryNotch Brewing Pitch Lined PilsComing to bottles later this year, this pale lager is about as close as you’re going to get to drinking Pilsner Urquell at the brewery in Europe. Goodfire Now Here, NowhereAiming for a “softer, mellower, more palatable lager,” head brewer Gordon Jones lagered his experimental Pilsner in a former Cabernet Sauvignon puncheon. Batch two will appear sometime in early 2021. Threes Kicking and ScreamingHead brewer Matt Levy treats the foeder as an ingredient in this nuanced labor of love, which is mildly tannic and less hoppy than its stainless steel sibling, Vliet. Cerebral Tactical ManeuverHerbal, somewhat spicy Hersbrucker hops from Germany along with both Pilsner and Vienna malts add up to an approachable Helles-style beer that has become a staff favorite. Mad Fritz Jupiter and the CamelAging in French oak puncheons contributes “rounder tonalities” to Nile Zacherle’s New World Pilsner, brewed with Noble hops from the Yakima Valley and malt from Colorado. Fort George Cathedral TreeThis Oregon brewery embraces the variability of the barrels and the hops it uses for its oak-fermented Pilsner, striving for a nutty character, a bit of tannic structure, and the dry finish familiar to fans of the style. The article With a Kiss of Oak, American Brewers Turn Back the Clock on Lager appeared first on VinePair. Via https://vinepair.com/articles/american-oak-lager/ Via https://vinology1.weebly.com/blog/with-a-kiss-of-oak-american-brewers-turn-back-the-clock-on-lager Fall is in full swing, meaning it’s time to trade in light and refreshing gin and tequila-based cocktails for the warmer flavors of whiskey, brandy, amaro, and aged rum. From riffs on seasonal classics like the Hot Toddy and Hot Buttered Rum, to cocktails made with autumn flavors like apple, maple, pumpkin, and allspice, these selections are the ideal pairings for all your favorite fall festivities. Throw on a sweater, grab a blanket, and cozy up with these 10 cocktails from VinePair’s recipe library to get in the spirit of fall. The Dulce de Leche Hot Chocolate RecipeThere may be no drink more comforting and nostalgic than a mug filled with hot chocolate. This cocktail takes the childhood favorite to the next level by adding a sweet dulce de leche sauce and dark rum. Drizzle the sauce into the bottom of a mug or serving glass, and stir in the spirit and prepared hot chocolate. Garnish with whipped cream, marshmallows, and more dulce de leche, and toast to the holiday season. The Cranberry Apple Hot Toddy RecipeIt wouldn’t be a fall cocktail list without at least one Hot Toddy recipe (lucky for us, this one has two!). This drink adds cranberry and apple juice to the traditional recipe, giving it the full flavor of fall. Heat fruit juices in a saucepan, pour into a serving glass, and add bourbon. Then, garnish with apple slices and a star anise pod. The Cinnamon Bun Sipper RecipeThis cocktail is reminiscent of freshly baked cinnamon buns, but the added kick of rye whiskey and Chila ‘Orchata, a rum liqueur, takes this recipe to the next level. Stir together both spirits with Monin’s Cinnamon Bun syrup in a mixing glass. Strain into a rocks glass, and serve with a cinnamon stick for an extra flair of fall. The Bourbon Apple Cider Sour RecipeTwo classic fall drinks come together in this drink: Bourbon and apple cider. Shake together both ingredients, along with lemon juice, egg white, cinnamon, and ice. Strain into a glass, and garnish with slices of apple and a dusting of cinnamon. This silky sipper is best drunk fireside. The Seamstress Irish Coffee RecipeIn need of a caffeine boost? Look no further. Inspired by the Irish Coffee served at NYC’s Dead Rabbit, this recipe combines Irish whisky, Demerara simple syrup, and drip coffee. Top with a cream float made with heavy cream, powdered sugar, and a pinch of cinnamon, and garnish with freshly grated cinnamon. The Walnut and Maple Old Fashioned RecipeThis autumnal riff on the Old Fashioned pairs perfectly with Thanksgiving festivities. Make the classic drink more seasonal by swapping out simple syrup for richer maple syrup, and use walnut bitters in place of Angostura bitters. Combine both with bourbon, serve in a rocks glass, and garnish with a cracked walnut. The Brandy Holiday Sour RecipeWith the holiday season fast approaching, this cocktail is great to sip on while cooking for friends and family. Combine cranberry and orange juices with brandy, lemon juice, simple syrup, and egg white in a shaker with ice. Serve with an orange slice and, if you wanna get fancy, dress it up with a sprinkle of dried rose petals. The Pumpkin Spice Flip RecipePumpkin may very well be the trendiest of fall flavors. From lattes, to beer, and even hard seltzer, pumpkin spice is everywhere (for better or for worse). This cocktail has the flavor of the beloved PSL, with an added touch of aged rum. Dry shake the spirit, pumpkin purée, spiced-honey simple syrup, and an egg white. Add ice and shake again, then strain into a cordial or coupe glass, and serve with a dash of pumpkin spice blend. The Hot Buttered Amaro RecipeDeveloped by Nicole Battle, president of the Pittsburgh chapter of the United States Bartenders’ Guild (USBG), this cocktail doubles as a dessert. As its title suggests, this riff on traditional Hot Buttered Rum substitutes amaro for traditional rum. Combine the liqueur with hot water and a batter made of vanilla ice cream, butter, brown sugar, cinnamon sticks, and cloves in a steam pitcher. Steam the liquid, pour into a mug, and garnish with shaved nutmeg. The Flaming Hot Toddy RecipeAnother riff on a classic autumn cocktail and cold remedy, this Hot Toddy variation uses cinnamon whiskey (think Fireball) to add a spicy kick to the warmed drink. To make this cold-weather staple, steep herbal tea in a mug of hot water. Then, remove the tea bag and stir in the whiskey, honey, and lemon juice. Add a cinnamon stick for the full autumnal feel. The article 10 of the Best Seasonal Cocktail Recipes for Fall appeared first on VinePair. Via https://vinepair.com/articles/10-fall-cocktail-recipes-2020/ Via https://vinology1.weebly.com/blog/10-of-the-best-seasonal-cocktail-recipes-for-fall Are we all buckled in? Are we in a constant state of mental preparedness for the next couple of weeks? This year’s election will be one for the ages. In our mere 244 years of democratic history, we have never seen anything like this. And we have seen some crazy stuff. This cycle, our traditions have been compromised, we are learning about all the different ways to vote, probably planning Zoom hangs, and may be looking at an election week instead of an election night (2000, anyone?). But! Nov. 3 will still be as exciting, fascinating, and anxiety-producing as any Election Day, and we deserve a little help when contemplating our futures, wringing our hands, and asking democracy to hold tight. Wine is a drink that will endure the long haul into the evening. A wine bottle is something to sit with as the votes come in, as it will change, little by little, throughout the night — softening, opening up, and becoming more aromatic. It also has less alcohol than most other beverages, which is ideal for those who are still hoping to celebrate (or cry) later with a glass in hand. Voters may want to go big and have a more expensive bottle on hand in the case of victory, as well as some easy-drinking bottles to sip on as the results slowly come in. Maybe your celebratory bottle is filled with bubbles, or maybe it’s a deep winter white that evolves as it comes to room temperature, or perhaps you’ll choose a soulful red that develops as you bask in your win. Below are some wines I have tasted recently that I feel have notes of democracy, with a balanced depth of hope and allyship, and subtle hints of progress and unity. Hope you enjoy, and don’t forget to VOTE! Jefferson Vineyards Cabernet FrancThomas Jefferson hired an Italian winemaker from Tuscany named Filippo Mazzei to grow vines and make wine near his Monticello estate. It was an ambitious effort that yielded hit-and-miss results. Today, that same 200 acres of land is part of Jefferson Vineyards. And with modern know-how and mad skills, they have helped realize the awesomeness of this land. This Cabernet Franc is such a wonderful representation of how well-balanced Virginia wine can be, with its soft fruit and great acidity. This wine smells like an autumn day and brambly berries. It’s e-commerce only, but very worth it. It is cozy and calming, and will keep your mind off biting your fingernails. Mazzei ‘Philip’ Rosso Toscana IGTSpeaking of Philip Mazzei, his family’s legacy lives on in his home region of Tuscany. This 100 percent Cabernet Sauvignon is a nod to his collaboration with Thomas Jefferson. The story goes that it was Philip who inspired Jefferson by saying, “All men are, by nature, equally free and independent.” It is deep and rich, with a good grip on the palate. It smells like freshly picked blackberries and turned soil. This is a 2015 vintage, and it’s aging well and ready to drink. It’s a great steak wine for those who need the sound of sizzling meat to mute the crazy. Steorra BrutSonoma is the birthplace of the California flag, the home of the last and northernmost mission of the Franciscan monks, and part of the rebirth of American wine culture. So why not sip on an American Sparkler (a term I am trying to make a thing. If anyone in authority is reading this, DM me) from here? It has elegant bubbles and smells like puff pastry and lemon yogurt. The price is right for celebration-cautious voters. Delamotte Blanc de Blancs Vintage BrutWe have almost always had a good relationship with the French. They love our bagels, grits, and burgers, and we love their omelettes, baguettes, and croque. They even loved Ben Franklin, French Ambassador from 1779 to 1785, despite his lack of fluency and terrible grammar. And since just before our Civil War, we have loved their bubbly wine from Champagne. For those feeling confident that their candidate has the election in the bag, here is a beautiful representation from this region to aid the celebration. It’s made from an American favorite, 100 percent Chardonnay, and is nice and creamy under a layer of persistent bubbles with a subtle whiff of citrus. It’s a vintage wine, which only happens in the better years in Champagne, and it is aging wonderfully. It’s pricey but worth the plunge — especially when paired with victory. Robert Biale Vineyards Black Chicken ZinfandelZinfandel, like most of us, is from somewhere else. But until recently, we didn’t know where. In the meantime, we made it our own. Just like Malbec is from Bordeaux but its spiritual home is in Argentina, Zinfandel (Tribidrag) is from Croatia but has become something of an American grape. It has seen us through the Gold Rush and Prohibition. Some of the oldest vines in the country are the Zinfandel vine. And California is where it really shines. This Zin is very American. It’s bold and confident, with blackberry fruit depth and a dollop of oaky vanilla, balanced by good acidity and subtle spice. This bottle has a great backstory as well. This is a great wine for the night and a legit pairing for grilled burgers, lamb, or BBQ that will help temporarily distract from the lunacy on the TV. Boekenhoutskloof SémillonSouth Africa’s democracy was born in front of our eyes in modern times, adopting one of the most progressive constitutions in history. Its wine industry is also extremely progressive in the conservation of nature. The wines of this land have been gracing our shelves since the early aughts, and they’re only recently being celebrated by the wine industry. This white wine made from Sémillon is stunning. It has been aging since 2016 and is really coming along. It has such a wonderful, salty-sweet depth on the palate and smells like honey and roasted almonds. It will open over time as you sit and watch the numbers roll in. The article Six of the Best Wines to Drink on Election Night appeared first on VinePair. Via https://vinepair.com/articles/6-best-wines-election-night-2020/ Via https://vinology1.weebly.com/blog/six-of-the-best-wines-to-drink-on-election-night Though we’ll be toasting to Halloween a little bit differently this year, without the typical costume parties and neighborhood trick or treaters, we won’t allow Oct. 31 to come and go without a fight. Instead, we put our heads together (far, far apart from one another) to find a way to celebrate one of our favorite boozy holidays. Luckily, pairing Halloween candy with booze is a VinePair tradition that can be done from the comfort of our homes — an especially appealing prospect as we’ve all become our own bartenders this year. Looking to conjure up the perfect treats on this tricky Halloween? Check out these scary-good candy and cocktail pairings. The article 12 of the Best Halloween Candy and Cocktail Pairings appeared first on VinePair. Via https://vinepair.com/articles/12-best-halloween-candy-cocktail-pairings/ Via https://vinology1.weebly.com/blog/12-of-the-best-halloween-candy-and-cocktail-pairings |
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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