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Thursday, 18 August 2011 17:20 |
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LAST SUMMER, I moved to Richmond, VA and to celebrate the occasion, the city decided to hold the inaugural Richmond Jazz Festival at nearby Maymont Park. It was such a huge success that it was decided to hold the celebration of my return to Richmond again this year. I'm kidding about the city holding a jazz festival in my honor, but the event this year was even more spectacular than last year.
When we arrived at Maymont Park, the threat of rain was imminent. Just like last year, there were two stages and by the time we found a cozy spot near the Verizon stage, the rain had already begun to fall. This did not deter us or the hundreds of others who had made the trek to Maymont Park to spend the day listening to real jazz music. As the rain continued to fall, we realized that we had chosen the wrong stage, so we packed our gear and headed further into the park to find the area where the Dominion stage was located. During our walk to the Dominion stage, the rain began to dissipate. Once we settled in to our new spot, the rain stopped, the sky had cleared, and the temperature for the rest of the day was delightfully comfortable.
One of the most interesting features of the Maymont Jazz festival was that you could not only bring lawn chairs and blankets, but you could also bring a cooler. I don't have to tell you how nice it is to be able to bring your own food and beverages to this kind of event. I'm sure that I don't have to tell you how rare an occurrence this is either. I'm not a fan of lugging coolers around with me when I'm at a concert, so it was convenient that the sponsors of the event provided quite a bit of space for vendors. The food that was available in the Bistro area looked rather delicious and I suspect that there were very few who could not find something that they liked. I was pretty fond of the rum cake and this really refreshing treat called Soul Ice. For those who needed adult beverages, there was a very limited offering of beers from Loveland Distributing and wines from Altria.
As I walked around the grounds of Maymont, I spoke with quite a few people. Jazz fans love to talk about the music. The thing that struck me most was the distances that people had traveled to attend this year's festival. I spoke with someone who had driven from New York City. There were also people there from North Carolina, Pennsylvania, Maryland, Washington, D.C. and Atlanta, GA. My mom drove down from Wilmington, DE because she wanted to take advantage of the opportunity to see Aaron Neville perform.
While walking passed one of the wine vendors, it suddenly occurred to me that someone had really dropped the ball with respect to the choices of adult beverages. It was obvious that Altria and Loveland were huge sponsors. Their logos were on the banners for the event. The two beers that were available were the same two that are at every event that Loveland is involved with: Miller Lite and Blue Moon. The wines that were available came from the Altria catalog: 14 Hands and Chateau St. Michelle.
Wouldn't it have been awesome if wines and beers from Virginia had been available as well? Everyone who drinks wine and beer has seen the names that I mentioned above. Every store that sells these types of products always has those brands available whether you're from Delaware, Georgia, or Timbuktu. But how cool would it have been to have the people from those far away places rave about the awesome Virginia wines and beers that they enjoyed at the jazz festival?
Imagine that instead of 14 Hands Merlot, we had the option of enjoying one of the great red wines from Barboursville Vineyards or Breaux Vineyards. One of my favorite performances of the day was the sexy sultry sounds of vocalist Chrisette Michele. I'd have much rather have enjoyed her music with a glass or two of Thibault-Janisson sparkling wine made just west of Richmond in the Monticello Appellation.
Choosing mass-marketed beers is always the safe choice, but Richmond has one of the best breweries in the state and it's located just east of the site of the festival -- Legend Brewing Company. I'd choose their Hefeweizen over Blue Moon one billion times out of one billion. Their other offerings are also just as delicious. Starr Hill, located in Crozet, VA also has a number of fine brews that would hold their own against any of the mass-marketed beers that were available at the festival.
I really had a great time at this years jazz festival. The music was first rate and Maymont Park is the perfect venue to host this type event. My only disappointment was that the sponsors' grip on the beer and wine selections kept visitors to our area from experiencing the best that we have to offer. Jazz fans are sophisticated enough and discerning enough to be able to appreciate the craft beers and artisan wines that are produced throughout the state. Hopefully next year we'll see Saint Georges, Legend, Williamsburg AleWerks, Dominion, Starr Hill, Linden Vineyards, Fabbioli Wines, Fox Meadow Winery, Williamsburg Winery, Veritas Vineyards, or any of the many wineries and breweries located in the state of Virginia. It would help enhance the great memories provided by events such as the Maymont Jazz Festival.
So, there you have it, the Richmond Jazz Festival at Maymont -- unwrapped!! If you are a jazz fan and you weren't there, then you missed a great weekend. Richmond hosted some of the best that the jazz world has to offer: Christian McBride, Jonathan Butler, Maysa, The Rippingtons, Spyro Gyra, and many, many more. It was a great opportunity for jazz lovers to enjoy something rarely seen in these parts. Hopefully, next year, we can pair it with some great Virginia wines and beers. Until next time...prosit!!!
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Tuesday, 09 August 2011 12:46 |
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I'VE MENTIONED DOGFISH Head beers several times in recent posts. Their delicious craft ales are not only some of the best I've had, but Dogfish Head, the company, is also interesting to study. Their perpetual experimentation with non-traditional ingredients and their continuing efforts to bring back beers from long lost civilizations stimulates the mind and the senses of someone like me. That's why I was more than excited to hear that Crossroads Cafe would be hosting a Dogfish Head Tap Takeover.
A tap takeover, for the tap takeover impaired, is when all of the beers that are normally offered on tap are replaced by other beers. In this case, eight Dogfish Head beers replaced the regularly scheduled beers at Crossroads. For me, this was good news and not because I don't like Crossroads regular selection of tap beers. Their normal tap beer lineup is far superior to most restaurants and is unequaled in the coffee shop realm. I was just excited to have an opportunity to sample and enjoy a wide variety of Dogfish Head beers in one sitting.
I arrived at Crossroads early to ensure that I'd have a parking space. To pass the time before the event began, I enjoyed a cheese plate. Yes, this coffee shop has everything. Promptly at 4:30 PM, I began my Dogfish Head Tap Takeover experience. As I expected, I was not alone. There were a couple of people already enjoying their first round when I stepped up to the counter. The selection was quite impressive and gave participants the opportunity to experience a portion the Dogfish Head lineup in a unique setting.
As I mentioned, the takeover was comprised of eight beers from the soon-to-be-famous brewery located in Milton, DE. In no particular order, they were Palo Santo Marron, 90 Minute IPA, Namaste, My Antonia, Theobroma, Midas Touch, Lawn Mower Beer, and Festina Peche. For those unfamiliar with the many ales brewed by Dogfish Head, this lineup spanned the breadth and depth of their catalog. Three of them are limited release or brewpub only, two are ancient recipes, two are available year-round and one is a seasonal. The price of each pint was determined by the ABV of the beer. I thought that was a neat idea. Like any team player, I at least sampled them all and I enjoyed each of them. As I chatted with others in attendance, most everyone else seemed to be enjoying them as well.
Although each of the beers was a delight to the nose and palate, I'll only highlight the ones that I hadn't previously tried. Not surprisingly, they all fall under the limited release category. My Antonia is one of several beers from Dogfish Head that is labeled as a Collaboration beer. This particular beer was originally brewed with Leonardo DiVencenzo at Birra del Borgo just outside Rome, Italy. It is a continually-hopped imperial pilsner that reveals itself as a golden cloudy orange liquid when poured into a glass. It has citrus and a hint of pine on the nose and is very aromatic for a pilsner. The flavor is crisp with lots of hops. It has a lot of carbonation, but I thought it was very drinkable.
Namaste is a Belgian-style white ale that was also brewed in collaboration with Leonardo DiVencenzo. It's made with dried organic orange slices, fresh cut lemongrass and a pinch of coriander. This hazy-golden liquid has sweet citrus and floral notes on the nose with hints of wheat and coriander. Lemon and coriander dominate the palate. The carbonation is light and the beer is very refreshing. It's a great addition to any summertime beer list.
Last, but not least, is Lawnmower. I couldn't wait to try this one. It's listed as an introductory beer for those who need a little help jumping feet first into the crazy world that is Dogfish Head beer. It's also hardly ever available outside of their brewpub in Delaware. This was a rare opportunity indeed. First, this isn't what most would consider a training wheels beer. It's a classic American Pale Ale that's well balanced and tastes great. The nose is crisp, the palate is tangy, and it's very light and dry. I liked it a lot and for those not familiar with the Dogfish Head world of beer, it's a good way to get your toes wet.
The Tap Takeover was definitely a great way to spend a Thursday afternoon. As I sipped a pint of Palo Santo Marron and jotted down a few notes, I surveyed the room and noticed a room full of people enjoying good beer, good conversation, and a pleasant atmosphere. I also couldn't help but smile as the band for the evening, Unanimous Rex, played a tune by one of my favorite jazz pianists -- Thelonious Monk. It doesn't get much better than that.
So, there you have it, the Dogfish Head Tap Takeover -- untapped! If you missed this event, you missed a great time. The good news is that Crossroads generally has a couple of beers from the Dogfish Head catalog available in bottles and on tap. As always, whether you're being blown away by the significant Dogfish Head offerings at a tap takeover alone or with a community of friends, please do so responsibly. Until next time...prosit!!!
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Tuesday, 02 August 2011 13:16 |
TIME FLIES WHEN you're having fun. Maybe that's why I hadn't noticed that an entire month has just disappeared while I was enjoying the summer. My mailbox seemed to mysteriously fill up as well, so I'll take a moment to answer a couple of questions that I've received.
Will absinthe make me hallucinate?
No. In my first ever post for Insider's Passport, I wrote about Absinthe. It's a distilled beverage with a very high ABV. It can range from 90-170 proof. Over the years, it has received quite a bit of notoriety because of one of the ingredients used to make it. That ingredient is known as artemisia absinthium or, more commonly, wormwood. This herbaceous, perennial plant has been known for its medicinal properties as far back as the time of the ancient Egyptians. One of its first uses was a way to counteract labor pains. Many believe that there is a difference between the absinthe available in the U. S. and the absinthe available abroad. Since 2007, when the U. S. lifted the ban on the importation of absinthe, all absinthe everywhere is the same. Absinthe was banned in the U. S. in 1912. This was several years before Prohibition. To clear up any confusion, there are variations of absinthe that do not have wormwood. These were available during the ban and are still available today. The difference between the two should be obvious when you are at your local liquor store.
The reason that absinthe was banned goes back to the time of the Great Wine Blight that swept through Europe in the mid-1800's. In essence, a tiny insect destroyed most of the grape vines in Europe bringing the production of wine to a halt. At this time, absinthe replaced wine as the adult beverage of choice in Europe. This popularity was the impetus for the creation of quite a few counterfeit versions of absinthe. The makers of these fakes did not understand absinthe nor did they employ anyone who understood its properties, such as what gave it the distinct green color and what caused the clouding effect when diluted with water. In order to reproduce these characteristics, the counterfeiters used dangerous toxic chemicals. Unfortunately, these chemicals caused illness, hallucinations, blindness and even death. In an effort to regain its foothold on the adult beverage market, the wine industry in Europe seized this opportunity to spread rumors about the ill effects of absinthe. They blamed every crime and every mysterious death on the use of absinthe. Keep in mind that wine industry insiders were well aware of the counterfeit absinthe available on the market because rumor has it that the wine industry itself was involved in some of the counterfeiting activities. Real absinthe never caused hallucinations -- ever. Try some, it's delicious.
What is the craziest cocktail you've ever heard of?
I've come across quite a few crazy drinks over the years, but, hands down, the Mickey Slim is the cocktail that always comes to mind when I think of insane things to drink. Let's start with the recipe. It is 1 part gin and 1 pinch of DDT. Let that sink in for a moment. Yes, this cocktail contained dichlorodiphenyltrichloroethane, the insecticide. If you were around during the 1940s-1950s, you may have even heard of it. During that time, the Mickey Slim was quite popular. It was often compared to absinthe because it did, in fact, make you hallucinate. It also made a lot of people sick. The use of DDT as a pesticide and as an ingredient in cocktails was eventually banned because it was linked to numerous health issues. This ended the short-lived popularity of the Mickey Slim. Today, some bartenders have tried to resurrect the Mickey Slim. The irony is that since DDT is not available, they've substituted that ingredient with the only liquid on Earth worthy of inclusion in such a dark cocktail recipe. I'm sure that you've guessed that the new ingredient is absinthe. I smile every time I think of how creatively insane we can be.
What's the latest cocktail you've come up with?
I've come up with a few recipes lately that have been inspired by movies. I work in a movie theater that offers upscale dining and a full bar. Since we show first run movies, I've recently been creating cocktails that relate to the movies that we've been showing. Earlier this summer, I developed Mystique's Lemonade in honor of Raven from the X-Men franchise. More recently, I developed a couple of concoctions for the final chapter of the Harry Potter saga. My favorite of these is the Sirius Black. The recipes for both are below.
Mystique's Lemonade
1 part Wild Turkey American Honey
1 part fresh lemon juice
1 part blue Curacao
2 parts sprite
Add first three ingredients to shaker filled with ice. Shake and strain into tall glass filled with ice. Top with sprite. Garnish with a lemon.
Sirius Black
2 parts Johnnie Walker Black
1 part Skyy Citrus
1 splash Amaretto DiSarrano
Add ingredients to a shaker filled with ice. Shake and strain into your favorite vessel for doing shots. Prepare to feel like you can perform feats of magic.
So, there you have it -- secrets revealed!!
As always, thanks for all the questions and please keep them coming. Until next time...prosit!!!
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Thursday, 28 July 2011 13:54 |
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A COUPLE OF weeks ago, I participated in the first ever Carytown Rosé Crawl in Richmond, VA. Among the many wines that I sampled were several really great sparkling rosés. For those who are familiar with these posts, you may recall that rosé wines have some of the color associated with red wines, but just enough to make them pink. The color is produced using something called the skin contact method. In essence, the skins of the grapes are allowed to remain in contact with the juice from the grapes for a short period of time before the skins are discarded. The contact period usually lasts from one to three days. The longer the skins remain in contact with the juice, the more intense the resulting color. There are some really good examples of sparkling rosé wines out there and I've outlined a few of them in the past. The question that some have asked is whether there are sparkling red wines as well. Today, we'll answer that question together.
Australia is, by far, the best producer of sparkling red wines. Their offerings are high quality red wines that are made using the same techniques that are used to produce those fine French Champagnes that most are familiar with. That means that they are fermented in the bottle, aged on lees, and then allowed to develop in the bottle. The most notable difference is that instead of using Pinot Noir or Chardonnay, the Aussies use quality Shiraz, Cabernet Sauvignon, and Merlot grapes.
You're probably wondering what these wines are like. The good news is that they are beautiful and delicious. When poured into a glass, they range in color from a vivid violet to an enchanting purplish red with a magnificently frothy cap. The nose hints of such delights as blackberries, black currants, cherries, strawberries, chocolate and oak. The palate is dry yet sweet with strong fruit, some acid and tannins. Flavors that are prevalent are berries, cherries, and spice.
Like their white and pink cousins, sparkling red wines are served slightly chilled. This makes them an excellent addition to your summer drinking portfolio. They pair well with all sorts of foods, so they are a perfect match for all the fun foods served at family cookouts. Grilled meats, duck, goose, chocolate cake, and heavy cream cheeses are all complimented by theses great wines. In Australia, sparkling shiraz is enjoyed with Christmas dinner where, among other things, lamb and kangaroo are on the menu. I've enjoyed a few slices of pizza with sparkling shiraz and I can say, with authority, that it was an amazing combination.
Italy also produces a sparkling red wine called Birbet. Rumor has it that the name Birbet was introduced when the Italian law that regulates the production of Brachetto Piemonte excluded Roero, a geographic area in the north-east corner of the province of Cuneo in Piedmont, as a growing area because the vines differed from those known as Brachetto d'Acqui. The good news is that the micro-climate found in the Roero is perfect for the production of top quality wines and Birbet tops the list.
Birbet is made from 100% Brachetto del Roero grapes which are crushed before undergoing a cold maceration on the skins. This process allows as much color and as many aromas as possible to be extracted from the grapes without alcoholic fermentation taking place. The solids are then separated out before the juice is subjected to a cold storage period and subsequent fermentation. The finished product is filtered before bottling and weighs in at about 6% alcohol. The color is a pale ruby-red with an intense aromatic bouquet that hints of strawberries, raspberries, blackberries, and roses. These wines are generally smooth, soft and very well balanced. Primarily served as a dessert wine, Birbet pairs well with fruit and fruit-based dishes.
If you're interested in wines made a little closer to home, California wine producer Chandon has an offering that is worth checking out. Chandon Sparkling Red is a made from Pinot Noir and Zinfandel grapes. Unlike most sparkling wines, this particular wine begins as Pinot Noir and Zinfandel still wines that have been fermented on the skins. This allows the finished product to have all the flavor and body of still wines. Next, the wine undergoes a secondary fermentation in the bottle to give it the effervescent characteristics of sparkling wine. The finished product possesses rich, concentrated flavors such as cranberry, black cherry, juniper and nutmeg. It pairs well with duck, turkey, and glazed ham, but I enjoy it with a nice warm bag of microwave popcorn.
So, there you have it, sparkling red wines -- uncorked! There are so many options in the world of wine that it's impossible to keep up. Hopefully, these posts will help you sift through the mountains of labels and varietals so that you can find what you're looking for. Sparkling red wines aren't well known to most, but they are definitely worth trying. They pair well with many types of foods and are a refreshing change of pace for those stuck in a rut. As always, whether sampling sparkling red wines alone or with friends, please do so responsibly. Until next time...prosit!!! |
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