For your summer enjoyment, we would like to recommend a fantastic seasonal six-pack from Uinta Brewing in Salt Lake City, Utah – a blonde ale appropriately named Sum’r. It’s a “session beer” by definition which means it’s low in alcohol, very clean – essentially, a brew designed for a “drinking session,” in which the modern idea is to try an array of beers. (more…)
Archive for the ‘Beverages’ Category
Ahh, rosé season… Every March, I wait expectantly for the release of the year’s rosés like a puppy waits for a treat. I feel a special giddiness the moment we fill our wine shelves with pretty pink and peach-hued bottles that beautifully catch and reflect the sunlight. Rosés are the much-anticipated first release of the spring season, they are a litmus test of a vintage, and a tease of what their more robust, red brothers will deliver later in the year. (more…)
Posted in Beverages, Italy, Travelogues, Wine, tagged Cascina Roera, Dora Forzoni, I Clivi, Mario Zanusso, Sanguineto Rosso, VinItaly, ViniVeri, VinNatur, Vino Nobile, Wine on May 23, 2013 | Leave a Comment »
This year, my trip to Italy’s most renowned wine show, VinItaly, took on a different emphasis and dynamic. In previous years, navigating thronged pavilions of growers and tasters and trailing fellow importers was at center stage. This time, while those goals remained important, the focus was on introducing Jessica, a talented and emerging wine buyer for the shop, to many of the people that stand behind the Italian wines on our shelves. (more…)
We’re welcoming the first sunny weeks of spring with magnums of elegant white wine from Provence. This minuscule production Bandol Blanc from Château de Pibarnon is a blend of mostly Clairette and Bourboulenc with some Roussanne, Ugni Blanc and small amounts of other white grapes including Viognier. Wonderfully aromatic with pear, peach and acacia flower aromas, it’s dry and fairly rich on the palate with more peachy-apricot fruit and a bit of salty spice. This lovely wine really lingers with a long, smooth finish. (more…)
Posted in Beverages, Food History, Pairings, Portugal, Producer Profile, Wine, tagged Catherine Roseira, Douro Valley, Joao Roseira, port, Portugal, Quinta do Infantado, Wine on April 25, 2013 | Leave a Comment »
Porto, or “port” as it is known in English, is made in the Douro Valley of northern Portugal. There are many grapes port-makers are allowed to use, but the most common are Tinta Roriz (aka Tempranillo), Tinta Barroca, Tinta Cão, Touriga Francesca and Touriga Nacional.
Port was a byproduct of the ongoing wars between France and England. Without wines from France, the English were forced to look elsewhere to satisfy demand. Portugal provided a good alternative, but the long boat trip from Portugal often resulted in spoiled wine. To combat spoilage, winemakers began adding high-alcohol aguardente to their wines to stop fermentation, leaving a more sturdy, higher alcohol wine with some residual sugar. These new fortified wines could make the trip no problem! (more…)
Posted in Beverages, Food History, Food Science, Pairings, Spain, Wine, tagged amontillado, El Maestro Sierra, fino, flor, Jose Antonio Sierra, oloroso, Pilar Pla Pechovierto, Sherry, Spain, Wine on April 22, 2013 | Leave a Comment »
Sherry (“Xerez” in Spanish) is made in the region of the same name on the southern tip of Spain near Gibraltar. There, Palomino grapes are grown on chalky soils called albariza. The grapes are fermented into dry wines, then fortified and placed into large, 500L oak barrels. Some of these barrels develop a thick layer of yeast called flor (literally “flower”).
Flor is naturally occurring, unpredictable, and can’t be induced or controlled once it occurs! When it does form, the wine ages underneath without oxidizing, resulting in what is known as a fino Sherry. If the flor forms, but then dies off or doesn’t develop, the wine, if deemed rich and robust enough, is fortified a bit more and then allowed to slowly oxidize and become an amontillado. If a flor does not form at all, the wine will be fortified further and will be aged in wooden barrels to become a richer and darker oloroso Sherry. In the case of amontillado and oloroso styles of Sherry, exposure to oxygen turns the wine a coppery color, and encourages the development of toasty, nutty aromas. Yum. (more…)
Just in time for the steamy weather – our shipment of Nikolaihof elderflower syrup has arrived from Austria. Many of you have seen this syrup on our shelves before and, I hope, have had a chance to try it. Nikolaihof makes stunning Grüner Veltliners and Rieslings but now is the time for a taste of their heavenly hollerblüten or elderflower syrup.
Nikolaihof, in the beautiful Wachau region along the Danube, is the oldest wine estate in Austria and is now run by the Saahs family. The earliest known reference to winemaking on the estate dates back to 470 AD, and the Saahs still use a wine cellar built by the Romans. The entire estate is run according to biodynamic principles. As a result, the Saahs plant and harvest according to the moon calendar and use only homeopathic treatments for the grapevines and other plants. (more…)