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Saturday, 10 December 2011 17:07 |
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A FEW WEEKS ago, my employer decided that we would do weekly wine-tastings. The idea was to give those unfamiliar with our wine offerings a chance to sample a few of them paired with hors d'oeuvres from our menu for a reasonable price. We invited a couple of our wine vendors to participate. This would ensure that we had an expert vintner to present the wines and answer questions. It was also a great opportunity for me because I'd be the expert vintner in the event that none of our vendors were available.
I immediately wondered what it would take to be the expert. Our vendors spend all day every day selling wine. It's their job to know the different grapes, growing regions, and wine-makers. They know how wine is made and they know the people that make it. I've spent time studying these sorts of things as well and I know a few wine-makers, but I was sure that I needed to know more. This became evident when my first turn at being the expert vintner came just two weeks after we started our wine-tastings.
The first order of business was to select wines. Our format is to offer two white wines and two red wines. I looked at our list with the intent of selecting four interesting wines that I thought people would enjoy. Once I made my choices, I wanted to make sure that I had enough information about them so that I seemed knowledgeable without sounding like one of those wine geeks that I despise when I go to wine-tastings.
The first wine that I selected was Infamous Goose. The most interesting thing about this wine is that it's named after a legendary extinct flightless bird called the Moa. It existed on the South Island of New Zealand until the late 1400's when man arrived and hunted it to extinction. The Moa had one predator, the Haast Eagle. It died out immediately after the Moa because its diet consisted solely of this 500-pound flightless herbivore. Infamous Goose, the wine, is also a product of the South Island of New Zealand in an area known as Marlboro. This region, on the northern tip of the South Island, is the largest and best known wine region in New Zealand. Infamous Goose is made from sauvignon blanc, a green-skinned grape that comes from the Bordeaux region of France. The cool temperatures in Marlboro allow this grape to ripen evenly, giving them lots of acidity. The end result is wine referred to as dazzling. These wines have been compared to Sancere, a wine that is made from sauvignon blanc grapes grown in the Loire Valley in France. Infamous Goose is a crisp dry wine that has fresh lime and grapefruit on the nose and palate. It pairs well with chicken, fish, crab, sushi, pasta and salads and is definitely not your average sauvignon blanc.
Next, I selected Cono Sur, a white wine made from viognier grapes. Viognier grapes have grown in France for hundreds of years, but no one knows how they got there. It is thought that they were brought to that part of the world by the Holy Roman Empire, but that cannot be proven. Its name is also shrouded in mystery. It is thought that it refers to the French city of Vienne, a major Roman outpost, but no one can say with absolute certainty that this is the case. The Cono Sur vineyards are located in Chile. In wine growing terms, Chile is a virtual Eden, isolated and virtually untouched by the outside world. It is located on the west coast of South America. It is 2700 miles long and, at its widest, just 109 miles wide. To the west it is bordered by the Pacific Ocean. To the east it is bordered by the Andes Mountains. To the north it is bordered by the Antacama Desert. To the south lies the Southern Ocean. The southern tip of Chile is just 400 miles away from Antarctica. Cono Sur is known for its innovation. They've developed unique irrigation techniques to help their grapes grow. They were also the first South American vineyard to use screw-caps for their wines. This viognier has hints of apricots and peaches. It's very fruity and very complex. It pairs well with tuna, salmon, sword fish, sweet and sour stir-fry, and desserts that have fruit and vanilla. It's a difficult, finicky, grape to grow, but Cono Sur does a consistently good job.
Four Vines Zinfandel was my first red wine choice. I chose it so that I could talk about zinfandel in detail. Zinfandel is a red wine grape. It was thought to be from Italy, but it actually originates from Croatia. It is closely related to the Italian grape Primitivo and has been the cornerstone of California viticulture since the mid-1800's. Zinfandel has a rich, dark color with medium to high tannins. Four Vines is a small vineyard located in Paso Robles, halfway between Los Angeles and San Francisco. This region is known for long hot days and cool nights during the summer months. This is perfect for zinfandel. The high sugar content of zinfandel allows it to be fermented into wine with alcohol levels that exceed 15 percent. It's also the reason that white zinfandel exists. This pink-colored blush wine is an abomination that should never be mistaken for zinfandel. Zinfandels are described as jammy, mouth-watering, and big while white zinfandel is sweet, soft, and low in alcohol. Four Vines zinfandel displays characteristics of blackberry, cherry, plum, raisins, spice, black-pepper, and anise on the nose with berries, anise and spices on the palate. The finish is rich and velvety. It pairs well with barbecued beef, grilled chicken, lamb and roasted game. This particular wine is labeled as old vine cuvee. Cuvee refers to very special blends of a particular wine. For zinafandels, old vine refers to grape vines that are at least 50 years old.
This four wine tour ends with Goughenheim Cabernet Sauvignon. This vineyard is located in the Mendoza growing region of Argentina in the foothills and high plains on the eastern side of the Andes mountains. It's location is nestled 1000 meters above sea-level, making them the highest vineyards in the world. It's sunny there about 320 days per year, so the water used to help the grapes grow comes from an irrigation system that uses water from the snow-capped peaks of the Andes. Winter comes late to this region, allowing the grapes to fully mature. This produces wines that are an intense ruby red color that hints of plums, wild berries, spices, chocolate and tobacco on the palate with a vibrant structure and hints of black-berry and boysenberry as well. These wines are aged for just 3 months in oak barrels and are 100% cabernet sauvignon. They pair well with roasted meats served with grilled vegetables. Prime rib would be an ideal choice.
Just for fun, I thought about interesting questions to ask participants. What do three of the wines have in common? Goughenheim, Cono Sur, and Infamous Goose come from the southern hemisphere. Can you name the wine that I refer to as the abomination? White zinfandel is the abomination. Is New Zealand part of Australia? No, New Zealand is an island country in the south-western Pacific Ocean comprised of two main land masses: the North Island and the South Island. Which country is further south: New Zealand or Chile? Chile's tip is further south than New Zealand. Which vineyards get sunlight first? New Zealand is located just west of the International Dateline, so they receive the first sunlight of every day.
So, there you have it, my first wine-tasting -- dissected! I enjoyed my first ever adventure as the expert vintner. Rumor has it that I didn't sound like one of those annoying wine geeks I despise and everyone genuinely had a good time. No one even noticed that it was my first time in the driver's seat and I felt no pressure or anxiety while presenting wine to the masses. It was a win-win situation. If you weren't there, you missed a good time. The good news is that this event happens every Tuesday, so you can join us the next time it's convenient. As always, whether tasting wine with friends or tasting them alone, please do so responsibly. Until next time...prosit!!! |
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Thursday, 24 November 2011 00:00 |
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LOTS OF YOU have heard of Southern Comfort. Some of you probably know it by its more common name -- SoCo. It's the key ingredient in such notable cocktails as the Alabama Slammer, Liquid Cocaine, Red Death, Slow Comfortable metal fastener having a tapered shank with a helical thread, topped with a slotted head, Scarlet O'Hara, and the soon-to-be-famous New Moon Nectar. But, what is Southern Comfort? Let's have a look.
Southern Comfort was originally developed in the French Quarter of New Orleans by a bartender named Martin Wilkes Heron in 1874. During this time, whiskey was a popular drink, but the quality of the whiskey that made its way to New Orleans was not always the best. This lead Heron to begin working on a recipe that incorporated whiskey, yet had a more consistent flavor.
Since New Orleans was a thriving port city, his access to fresh fruit and quality spices from places such as Mexico and Morocco was extensive. Cinnamon and vanilla are obviously part of the mix although the original recipe is, to this day, a closely guarded secret. Whatever the ingredients are, they were blended well enough to win a gold medal for taste and quality at the 1904 World's Fair in St. Louis. The original name for Southern Comfort was Cuffs & Buttons. The name was chosen in response to a competing product known as Hats & Tails.
Today, we know Southern Comfort as a liqueur that is a blend of whiskey flavors, neutral spirits infused with fruit, and spices. Only the premium version contains actual whiskey. In the U. S. it is available in a couple of different formats ranging from 35% to 50% ABV. Southern Comfort Reserve is a blend of Southern Comfort and bourbon. There is also a lime flavored version and the recently released Southern Comfort Fiery Pepper, which is a blend of Southern Comfort and Tabasco sauce.
The best thing about Southern Comfort is its flexibility. Its complex flavors make it a go-to ingredient in quite a few cocktails. The first famous cocktail made using Southern Comfort was the Scarlett O'Hara. Obviously, the inspiration for this drink was the 1939 film adaption of Gone with the Wind. Even today, this cocktail, a blend of Southern Comfort, cranberry juice, and fresh lime juice is still a favorite among bar patrons.
In more recent times, cocktails such as the Alabama Slammer, Liquid Cocaine, Southern Bondage, and Red Death have been more popular SoCo concoctions. There are also drinks such as the adult version of Dr. Pepper, which is two parts Southern Comfort, one part Amaretto, and Coca-Cola served over ice. In New Zealand, Southern Comfort is mixed with a local beverage known as Lemon & Paeroa. L & P, as it's known down-under, is a beverage made by combining lemon juice with carbonated mineral water. Those who have visited Ireland may have become aware of Red Lemonade, a popular lemon-flavored soft drink. In Dublin, a Suddy 'n' Red is Southern Comfort mixed with Red Lemonade.
Not to be outdone by my friends down-under and across the pond, I've managed to join the fun by reinventing the Bloody Mary. By mixing Southern Comfort's latest release, Southern Comfort Fiery Pepper with my favorite Bloody Mary mix, I've managed to give this time honored drink a new pair of shoes to strut in proudly on those lazy Sunday afternoons. Trust me, it's not your grandmother's Bloody Mary.
So, there you have it, Southern Comfort -- unmasked! For years, SoCo fans everywhere have enjoyed this magnificent elixir in everything from shots to cocktails at parties and on the decks of cruise ships. It's so flexible that you can substitute it for Grand Marnier in a top-shelf margarita or vodka in a Bloody Mary. In a pinch, you can sip it neat or on the rocks. Anytime a group of people comes to the bar to orders shots, but gives me the green light to make whatever I want, I ALWAYS incorporate Southern Comfort into whatever ends up in their glasses. It never fails me. So, whether you're drinking a New Moon Nectar alone or with friends while enjoying the latest Twilight release, please do so responsibly. Until next time...prosit!!!
Happy Thanksgiving! |
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Friday, 18 November 2011 16:47 |
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ON NOVEMBER 14, 2008, Hey Bartender appeared on Insider's Passport for the first time. It was an exciting day for me and in many ways, a dream come true. Recently, a former English professor took the opportunity remind me that she thought I should consider writing as a career during my freshman year of college. Back then, I insisted that a computer science degree would be more valuable. That was nineteen years, six software engineering jobs, and five layoffs ago.
Two years ago, I decided to use the anniversary post to answer questions that don't exactly fit into the usual question and answer posts. I'll continue that tradition this year as well.
What bartender related things have you done that you swore you wouldn't do?
If you know me, then you know how rigid I am about classic cocktail recipes. I believe that you should always pay homage to them by making them correctly and by using the original ingredients whenever possible. In certain instances, I've ignored my own advice in an attempt to make certain drinks taste better. Two examples that come to mind are the Bloody Mary and the White Russian. The White Russian is essentially a Black Russian with cream. The Black Russian, made with vodka and coffee liqueur, usually Κahlua®, has been around since 1949. While making a White Russian during a slow shift at work, I decided to substitute plain vodka with Stolichnaya Vanil, a vanilla flavored vodka. It wasn't busy, so if my bar guest didn't like it, I could easily make a regular one. The guest liked it and wondered aloud why it tasted so good. I mentioned the vodka substitution and they were immediately fans of the new concoction. I make all my White Russians that way now. I've even toyed with using whipped cream and marshmallow flavored vodkas, just for fun.
The Bloody Mary has been around since 1921 and has been the most sought-after hangover cure of all time. Although it doesn't cure hangovers, it is a delicious way to pick up where you left off the night before. I serve quite a few of them on Sundays, no matter where I'm bartending. The original recipe reads as follows: half tomato juice, half vodka. That sounds dangerous. These days there are a plethora of pre-made mixes and homemade recipes. You can get them in many variations: boring, mild, spicy or anywhere in between. I've begun the practice of putting citrus flavored vodka in mine. It tends to give the finished product a better flavor. I've done it for a couple of years now and those who notice are very complimentary. Some day, I plan on adding bacon flavored vodka to my bar. It's perfect for Bloody Mary's -- trust me.
What's your favorite topic to write about?
Anyone who reads these posts regularly will notice that beer is always a topic of discussion. I try to cover everything, but beer is never far from my mind. I love beer. I love all the different varieties and all the different ways brewers and breweries find to express themselves. I love seasonal beers and I really love stouts. I like talking to the people who make beer and the people who really enjoy drinking beer. It's a world that I like visiting and like being a part of. I have favorites, of course, and I enjoy it when a particular favorite becomes available, and I love it when a favorite brewery announces the release of something special. Some of you may have read the posts about Dogfish Head's Bitches Brew or the Stone Vertical Epic series. These are as special to me as your favorite band's new CD release or a favorite actor's appearance in a new movie or television show are to you. Hopefully, my passion for beer helps you understand what the fuss is all about whether you drink beer or not.
What do you want to change about Hey Bartender?
I really don't want to change it, but I'd like to expand it more. Since moving to Richmond, I've had more opportunities to do posts about events and places. Richmond offers quite a bit more with respect to both. For instance, Beer Week was recently celebrated around town. I had other commitments, so I wasn't able to participate, but I did talk with some of the many people who did and I will plan better for next year. There are also quite a few restaurants with unique offerings that I plan to experience from the Hey Bartender point of view. And Richmond has a new brewery, so you know I'll be heading there soon. In the end, I just want it to be something that everyone can enjoy whether you're a drinker or not.
What is your biggest Hey Bartender regret?
The only thing that I regret is that I can't write more. If I had the time, I'd write a post every single day, but as one of my favorite science fiction villains once said, ..time is the fire in which we all burn. There just isn't enough time to get it all done. The good news is that I enjoy this part of my life, so I will always make the effort as often as possible.
So, there you have it -- another anniversary in the books!!! Thanks to everyone who reads Hey Bartender, whether religiously or rarely. I hope that where ever you fall within that range, you continue to enjoy it. Also, thank you Insider's Passport for giving me the space to spread my bartender wings. A few years ago, I couldn't have imagined doing anything like this. These days, I can't imagine not doing anything like this. As always, keep the questions coming. I do enjoy answering them. Until next time...prosit!!! |
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Thursday, 10 November 2011 20:53 |
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THE EARLY HISTORY of distilled spirits is an amazing tale that dates back to around 800 Before the Common Era. Since that time, many delicious adult beverages have emerged giving us not only a reason to celebrate, but the tools to take those celebrations to the next level. One of those tools, first produced in the fifteenth century, has managed to keep a low profile -- until now.
Many countries have a version of a beverage whose name is derived from the Latin phrase aqua vitae, meaning water of life. The Scandinavian version of this magic elixir is called Akvavit (Aquavit). It was valued for its life- and health-promoting properties. In its early days, it was mostly used for medicinal purposes, curing every ailment, including alcoholism.
The original recipe for this elixir of life was alcohol infused with caraway, anise, cardamom, coriander, cumin, dill, fennel and other herbs and spices. European Union rules currently dictate that the main spice must be caraway or dill. For those unfamiliar with caraway, the fruit of this biennial plant has a pungent anise-like flavor and aroma that comes from essential oils. To get a sense of what it tastes like, think about the flavors in rye bread. The herbs and spices were originally used to cover the unpleasant taste of the distillate. Akvavit typically weighs in at about 40% ABV and although the recipes in Denmark, Norway, and Sweden vary, the basic idea is the same and the finished product can be categorized as flavored vodka.
Like vodka, Akvavit is distilled from either grain or potatoes. After distillation, it is flavored with herbs and spices. The combination of herbs and spices differ between brands, but the dominant flavor is always caraway. Typically, the finished product has a yellow tint. It is sometimes aged in oak barrels which can give it a brown color. The longer it is aged, the darker the brown tint of the liquid. Clear Akvavit is called taffel. The clear color can either be the byproduct of being aged in older oak casks that don't lend any color to the finished product or from not being aged at all.
Akvavit is an essential component of the Scandinavian drinking culture. A tradition known as snaps takes place during the course of a meal. Quite simply, snaps is a Danish and Swedish word for a small shot of a strong alcoholic beverage. The ritual of consuming these potent shots during meals is common during the holidays, but there is no doubt that holidays aren't the only time snaps takes place. For those who are wondering, the word schnaps has the same meaning in German -- at least with respect to a strong alcoholic beverage.
Although Akvavit is generally served as a cold shot, there are at least two cocktails I'm aware of that use this beverage as a key ingredient. The first is called a North Norwegian Depression. It's one part Cointreau, one part Akvavit, two parts gin and a dash of fresh lime juice. The ingredients are served over ice and topped with Sprite. The second is a Swedish Coffee. Just pour an ounce and a quarter of Akvavit into a cup of hot coffee. You may add sugar to taste if you like.
There are many brands of Akvavit on the market. The most popular are Gammel Opland and Aquavit 1 from Norway, Aalborg from Denmark, and Gammal Norrlands and Stockholm from Sweden. If you're interested in brands from outside the Scandinavian region, Bommerlunder and Lloyd Finest Aquavit from Germany are noteworthy examples.
The American palate, in general, is not very fond of Akvavit. With this in mind, companies have found ways to introduce it to America by enhancing the recipes. OP is one such product. It is based on the Akvavit recipe, but the makers of OP decided to sweeten the mix by masking the caraway flavor with ginger. They also added a little peach and orange to the mix as well. The addition of the subtle citrus flavors and the reduction of the ABV from100 proof to about 70 proof helps make this potion a more westernized version of its Scandinavian cousin. Like its cousin, it's best served cold, preferably on the rocks. You could go all out and mix it with Grand Marnier and fresh lime juice, but that might be taking it a bit too far.
So, there you have it, Akvavit -- unmasked! Our world is full of little known adult beverages. If you're the experimental type, then you revel in the moment when one of these rare jewels appears on the shelves of one of your favorite bars. The curious will ask what it is, while the adventurous among us will ask for a glass. While Akvavit is obviously not your garden variety spirit, it's definitely worth a test drive. If you ever get the chance to do so, whether alone or with friends, please enjoy your snap responsibly. Until next time...prosit!!! |
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