Some Weird Sin

wine tastings/classes

2011-07-31T19:32:00.003-04:00

I have been kicking around several ideas for the past several months.

Today I actually started to type them up.

I would be offering these through La Fromagerie, on King Street in Old Town Alexandria.

I will keep you all posted with any developments :)

Death in the Afternoon

2011-06-06T22:17:00.001-04:00

1 1/2 ounces absinthe
4 ounces Brut champagne

Pour absinthe into a champagne flute and add iced brut champagne until it clouds up -- at least 4 ounces.

Enjoy!

Smithsonian Resident Associates Program - A Victorian Garden Party

2011-05-19T17:05:00.000-04:00

Smithsonian Resident Associates Program - A Victorian Garden Party

Who wants to go with me???

not wine related, but still fun!

2011-05-18T14:03:00.001-04:00

http://www.thespir.it/articles/manhattan-cocktail-classic/

Summer time just cries out for cocktails, I think. And this event sounds like so much fun!

tasting room

2011-03-02T19:47:00.003-05:00

http://www.tastingroom.com/ This site was a wonderful find several months ago. And for St. Valentine's Day I bought several samplers for my boyfriend and I to try.

Nemesio Pinot Noir

2011-01-19T16:45:00.004-05:00

This was a dark herbal Pinot Noir.

The berry flavors were hidden within this earthy rustic wine.

It was quite good, and I am sure this will be a staple around the house this winter.

The Supernatural Sauv Blanc

2011-01-19T16:37:00.004-05:00

I picked it up on a whim from la fromagerie. And I am liking it a lot. It is sealed with a beer cap/crown cap so no possible cork taint - though I have never had a corked Sauvignon Blanc yet.

It is fairly pale in colored.
Very tropical on the nose and grassy.

Hints of oranges and a dark citrus note that I cannot place as of yet.

I believe it ran about $20.

new year

2011-01-02T13:09:00.001-05:00

Happy New Year!

I hope you all toasted with something delicious,
I hope you were with good company,

and I wish you all the best in 2011.

yum

2010-11-17T13:29:00.004-05:00

help picking your next brew

2010-10-15T00:12:00.002-04:00

http://beerchooser.com/

I am not much of a beer drinker - wheat intolerance does me in. But I did find this site interesting and I wanted to toss it out there to the beer drinkers looking to expand their horizons/share tasting notes with others.

Happy 500 years BÉNÉDICTINE

2010-10-07T21:58:00.001-04:00

" BÉNÉDICTINE Liqueur was created in an era shrouded by mystery and uncertainty. The Hundred Years' War had ended, while the Renaissance had just begun. France was at a turning point and there was little to celebrate with! To help alleviate that problem, the monks at the Benedictine Order at Fécamp Abbey set to work creating a famed elixir that became known as BÉNÉDICTINE.

The recipe for BÉNÉDICTINE, perfected in 1510 by Dom Bernardo Vincelli, was thought to have been lost during the French Revolution, as the Order at Fécamp Abbey fled France. Fortunately for all, it was rediscovered in 1863 by Alexandre Le Grand. His recreation of this superb liqueur lives on to this day. And what a glorious day it is. To be celebrating the 500th anniversary of anything is impressive, but when it's BÉNÉDICTINE Liqueur with its secret blend of 27 herbs and spices, you know you are celebrating with one of the most storied liqueurs in history ."

Pomula Cocktail, by Nettie

2010-09-22T18:25:00.003-04:00

I am embarrassed to say that some how I deleted my own cocktail recipe post here and failed to notice until now.

Pomula is a South African Wine Spritz World Market brought in not too long ago. By itself I am not all that fond of it, but I did discover it makes a good mixer!

1/2 oz Creme de Cassis (or Chambord)
1/2 oz St. Germain Elderflower Syrup
Pomula
Lemon twists (optional)

Add Creme de Cassis and St Germain to glass of your choice. Then top off with Pomula and garnish with a lemon twist if you like.

quick recap of a sparkling tasting

2010-09-10T17:07:00.003-04:00

I was invited to do an introduction to Sparkling wine tasting. Cristalino Extra Dry ($8), Salvatore Prosecco ($12), Roederer Estate Brut ($22), Veuve Clicquot ($46) and Brachetto d'Acqui Rosa Regale ($21) were my selections.

After tasting each wine with a food pairing prepared by each guest I asked which they preferred. The Cristalino and Rosa Regale tied for 1st place, 2nd the Veuve, and then Salvatore.

Coming in dead last - the Roederer Estate. It really was a disappointment. I choose it to represent California sparklings, and I think I should have gone with Piper Sonoma instead. Lesson learned.

Traveller's Tales #5: Los Angeles (!!)

2010-09-10T11:54:00.004-04:00

Not that it's important, but I usually keep all of my tasting notes in a single notebook. During my recent move, I managed to put that particular item in an unmarked box and, shall we say, misplaced it.

Due to these unfortunate circumstances, the numerous entries I had planned for today will have to wait. In there place will be some notes that turned up on my writing pad.

And seriously, L.A. again?

Stone Oaked Arrogant Bastard Ale

In their words:
ar-ro-gance (ar' o gans) n.

The act or quality of being arrogant; haughty; undue assumption; overbearing conceit

Arrogant Bastard Ale: This is an aggression ale. You probably won't like it. It is quite doubtful that you will have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory- maybe something with a multi-million dollar ad campaign aimed at convincing you it's made in a little brewery, or one that implies that their tasteless fizzy yellow beer will give you more sex appeal. Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you're mouthing your words as you read this.

The Arrogance Grows: Too many strive towards complacency as a goal. They stop their urge and desire for discovery somewhere between youth and adulthood. And when they find their complacency threatened, they do everything to recover the warm fuzzy feeling of that lost complacency as quickly as possible. Throughout every culture, every country, and every way of thought you will find it. We grew up thinking that the ability to become complacent is the equivalence of success in life. True Arrogant Bastards know that this could not be further from the truth. The real beauty, richness and depth in life can only be found if the journey through life itself is looked upon as a constant chance to learn, live and find life's passion. Passion threatens the complacent, and fills them with fear. Fear of the new, the deep and the different. We, on the other hand, seek it out. Endlessly, joyously... and aggressively. To this end we bring you the "Oaked Arrogant Bastard Ale." Another reward for those seeking new sources of passion, and another point of dissension for those who are not.

Ingredients: Nothing but the finest Barley, most aggressive Hops, clearest Water, our proprietary Yeast strain and abundant Arrogance... all with oak chips.

In my words:
Despite the assertions of the novelette placed on the back of the bottle, I didn't find this ale to be all that spectacular. I have to admit that the "oak chips" admission prejudices me a bit; in wine using oak chips is seen as the cheap vintner's tool, a way to fake the funk when you don't want/can't afford proper barrels. And I've had delicious beers that have been properly barrel aged, so it's not like there isn't a bit of competition out there.

That said, Stone Oaked Arrogant Bastard Ale isn't a bad beer. The nose is rich with roasted malt, soft oak aromas, and a mild, faint yeastiness. A hint of bacon fat rounds the whole thing off. On the palate you have the same roasted malt, now somewhat overwhelmed by prominent burnt coffee flavors. There's also a tart yeastiness that lingers on the back of the palate after every pull. The body is medium-full and texture is mouth-coating; the finish is medium-long with lingering hops flavors.

As far as oaked beers go, I tend to see Stone Oaked Arrogant Bastard Ale as a good starting point. The price isn't bad, and you can tell that a great deal of care went into the craftsmanship. If you find that the flavors offered here are exactly what you're looking for, you can feel comfortable progressing further. If you find that Stone Oaked Arrogant Bastard Ale has simply whet your appetite, you should definitely look into other, more complex (and pricier) variations on the theme.

Belgian Floris Apple

In their words:
Beer brewed with spices and juice of apple.

In my words:
Quite possibly the simplest dessert beer I've ever tasted. In a good way. The nose is soft and round. Autumn apple scents combined with cinnamon and clove aromas rise up at you. On the palate it's all apple pie filling with a hint of vanilla. There's a bit of crispness, but the mouthfeel stays pretty soft. The finish is short and reminiscent of a standard dry cider. It's not too sweet, either.

If you've ever had a cold slice of apple pie, you'll know exactly what you're getting into.

Pyrat XO Reserve Rum

2010-07-08T11:06:00.004-04:00

"Sipping rums", round two.

In their words:
Pyrat XO Reserve Rum (Pronounced: Pirate)

From the creators of Patron, the world's #1 ultra premium tequila, we bring you the finest ultra premium rum for those who accept only the finest things in life.

Pyrat XO Reserve is a blend of unique Caribbean rums aged up to 15 years in Limousin oak and American sweet oak barrels. It has a "toasted apricot" amber color and offers flavors of vanilla, caramel, honey and cinnamon. An extremely smooth but gentle "palette texture" keeps it soft to the taste.

Gold Medal Winner American Tasting Awards

Once aged and blended to perfection, Pyrat XO Reserve is poured into individually numbered, hand-crafted decanters and decorated with a Hoti (pronounced Ho-Tie). The Hoti represents the Zen patron of fortunetellers and bartenders.

How to enjoy the rich taste of Pyrat XO Reserve:
Neat in a snifter with a lemon twist
On the rocks with a wedge of lime
With your favorite cola or juice on the rocks

In my words:
Butterscotch. So much butterscotch it's like someone broke a Werther's Original apart in your brain. Rather than being one note, however, this comes across as savory and inviting. The remainder of the nose contains a hint of molasses and faint citrus aromas.

There's a lot of burnt sugar sweetness up front, followed by a splash of coconut across the palate. The alcohol stings up into the sinuses before settling into a soft, smooth, and surprisingly short finish.

While Pyrat XO Reserve Rum wasn't exactly what I'm looking on my quest for "sipping rums" (for one thing, it's very much a light rum), I was suitably impressed by it's sophistication. The butterscotch nose wasn't overpowering, but instead rather delicate. I drank it neat and did find some of the piquancy you find in certain scotches, but over all I couldn't help but think of this as more of a top shelf mixer (though this is just my personal opinion). I definitely think Pyrat Rum XO Reserve could make a killer mojito. I would not smother it in juice or, God help us, soda.

Pyrat Rum XO Reserve is hand bottled (for the record: #1443087).

Domaine Barons de Rothschild (Lafite)-Chateau Paradis Casseuil Bordeax Blanc 2004

2010-06-30T12:15:00.004-04:00

I should probably open the post with a warning; this particular bottle may not be produced anymore. The 2005 vintage is the last that I see any reviews for, and my bottle was from the vintage before that. The Lafite homepage lists only the Chateau Paradis Casseuil Bordeaux Rouge.

If the Bordeaux Blanc is no longer being produced this would be a shame; I found it to be one of the better, more approachable demonstrations of the Sauvignon/Semillon style.

In their words: ...

In my words:
This one's a little shy on the nose, but once it opens up you're going to get lovely fragrances of cantaloupe rind, lemon pith, and a light muskiness. There are lights scents of honey bracketing these aromas as well. The mouthfeel is soft and round. Pronounced flavors of fresh melon and honey coat the palate. The finish falls somewhere between medium and long.

This is a simple, gratifying wine, something ideal for summer salads.

Traveller's Tales #4: Frankfurt

2010-06-30T11:59:00.003-04:00

Not so much a review, but instead a recommendation. Whilst in Germany I came across two beer drinks not normally found in the U.S.: the Radler and the Diesel.

The Radler was ubiquitous; not a pub in town didn't serve it. The taste tended to vary from pub to pub (I'm assuming this is due to slightly different proportions and different types of beer being used), but the basic recipe is a fifty/fifty mix of beer and Sprite (or 7up).

I don't drink a lot of soda anymore, in fact I find most carbonated drinks to be over-sweetened and cloying. On a gorgeous, clear-skied, seventy degree day in Frankfurt, however, the Radler was light and refreshing. It was easy enough to duck into a pub, have a Radler pint and then move on without feeling bloated and sluggish (which is not something you can say about all German beer experiences).

The Diesel is simply a fifty/fifty mix of beer and cola. This is more of an acquired taste, one it took a couple of tries to appreciate.

I've included a link to the Wikipedia article in the title of this post for those who may want to know more about these drinks and others of their type.

Also of interest was the German twist on the Snakebite (beer over cider). Once made, the bartender drizzled grenadine over the foam, which gradually worked it's way through the pint as you drank it. I found the kiss of sweetness that it added quite welcome and the bizarre pinkish color that developed was pretty neat.

Nettie hosts a white wine tasting party

2010-06-17T19:23:00.003-04:00

Once all the guests arrived we discussed common flavors of white wines; I had a selection of spices/herbs out for everyone to smell and try. I wanted everyone to become familiar with terms I would be using throughout the evening, so when I said things like "lemon peel" or "nutmeg" they could recall the smell/taste. I also provided a hand out with the wines we would be trying so they could take notes.

We started off the evening with dried apricots and Schmitt-Sohne Blue Bottle Riesling. Very simple pairing and a mellow wine to start breaking in the palates.

Followed by Foodies Chardonnay with baked Brie and Pears. This is an unoaked Chardonnay, which I prefer, and paired with this savory dish - oh my! Everyone wanted the recipe.

For the "main course" Shrimp Scampi with Nobilo Sauvignon Blanc. Knowing that most of the ladies present were beginners in wine I wanted to ease them into the idea of an acidic drier white wine. On its own it was a little much for them, but paired with the Shrimp they saw how the wine and food truly work together to create a great dining experience.

And for dessert Pecan Tassies with Beviamo Moscato d' Asti. I love my Pecan Tassies, and served with a nice effervecent Moscato d' Asti it is just a fabulous way to end the meal. The cream cheese tart shell melts in your mouth as the pecans and brown sugar mingle with the light sweet fruitiness of the wine.

It was a fantastic three hour event! I cannot wait to prepare the next flight of wines for them and create the pairing menu.

Old Dominion Spring Buck

2010-05-28T13:14:00.004-04:00

I wish I had more/better things to say about this particular brew; I bought it on a whim, however, and found myself a bit underwhelmed.

In their words:
This Belgian inspired Blonde Ale is flavored with honey, chamomile, and dried orange peels. The addition of wheat malt give this unique ale the crispness of an early spring day, and we think that you'll find it every bit as enjoyable.

In my words:
Honey, chamomile, and maltiness come right out on the nose, with the chamomile flattening out the malt and the honey aromas promising a sweetness that isn't really there. The mouthfeel is full, rich, and mouthcoating; again the malt and chamomile seem to be in competition. The honey and orange peel influence is minimal. While not wholly unpleasant, the beer simply seemed out of balance.

Traveller's Tales #3: Philadelphia

2010-05-25T15:48:00.004-04:00

This one's real down and dirty; it happened to be on tap in a hotel bar, so I didn't even get to look at a bottle. I've included a link to the brewer's website in the title for all you curious folk out there.

Yards Philadelphia Pale Ale

In their words: (...)

In my words:
This beer seems to have a serious identity crisis; on the nose we have orange zest, fresh wheat, and faint hops. These hefeweizen characteristics extend into the mouthfeel, which is initially crisp, then softens into a hoppy, dry finish; the only thing missing was a lingering sweetness.

This is in no way meant to demean the beer itself, indeed, it was well made and went over smoothly. Calling this a pale ale, however, is misleading; the profile was all wrong for the two fingers of Dewar's it was accompanying (for example).

Masked Rider Zinfandel

2010-05-17T16:07:00.004-04:00

2007 Masked Rider Zinfandel

Nose:
dusty, barnyard, cola, black cherries, brown sugar strawberries.

Palate:
little hot, tastes sweeter than the nose suggests (but by no means a sweet red). Little smokey, little bit of black berries/fruit.

Over all:
Nice ruby color.
It went pretty well with the blue cheese we had; I think it is something to drink with BBQ.
Let it breathe, it is not the most balanced wine and the oxygen helps to mellow it out.

Picpoul!

2010-05-17T15:56:00.002-04:00

2008 Domaine Felines Jourdan, Picpoul de Pinet

Nose:
crisp minerals and citrus, touch of straw, gooseberries and apples.

Palate:
Crisp, clean, very nice acidity, gala apples, limes, white grape finish, cucumbers, and watermelon.

Over all:
A great summer sipper!
This would be delicious with oysters, veggies, lightly grilled poultry, and fruit salads.

2007 Juno Shiraz

2010-05-06T23:20:00.005-04:00

Sight:
She says - opaque, inky purple/red

Nose:
She says - blackberry, plum, milk chocolate, touch of spice, red licorice/molasses, green pepper

He says - soft oak, green pepper, dusty dark berries (blueberry/blackberry)

Palate:
She says - soft, peppery, tart raisins, lead pencils. The berry/raisin flavors fade away and leave you with the earthy pencils and oak.

He says - very soft, almost thin. Dusty berry flavor prominent on the palate, higher acidity than necessary; long finish that tapers off in terms of flavor. The fruit gives way to lingering flat oakiness.

Over all:
She says - I did enjoy the nose of it though the palate left me a little disappointed. I think this is too young right now.

Maybe 2-3 years it will mellow out and more leathery notes will show and less acidity and pepper?

I have been told the Shiraz blends from them are better than the straight Shiraz. So they are next on my list to try.

Great art work on the bottles though, check them out on their website.

He says - A middleweight wine that could stand some refinement and possibly old rather than new oak treatment.

2008 Crios Malbec

2010-05-06T23:11:00.006-04:00

Sight: Dark/Black cherry color

Nose: vanilla, toasted brown sugar, cedar, dark ripe spicy cherries, a hint of sweet basil

Palate: dry, cedar, sweet herbs, blackberry preserves, brown sugar and vanilla.

Over all: I find this to be a fantastic everyday Malbec. Need a drink after work? Need a wine to share with friends? Need something to pair with that steak dinner you are preparing? This is your Malbec.

-=-=-=-=-=-=-=-

critical acclaim: "The 2008 Malbec spent 8 months in first use French oak. Dark ruby-colored, it offers up an alluring bouquet of Asian spices, cassis, cedar, incense, and black cherry. Medium-bodied, savory, and elegant, this spicy Malbec will also provide pleasure over the next 4 years. " 90 Points The Wine Advocate

an article I HAD to share: One picture, 1,000 words

2010-04-20T15:22:00.002-04:00

The picture above really does tell a remarkable story, offering a dramatic pictorial follow-up on my discussion last week about alternative wine-bottle closures ("Plug ugly," April 9, 2010).

What's it about? All 14 bottles contain identical samples of a Leasingham Estate 1999 Clare Valley Semillon, all cellared together for a decade. The colors tell the tale that 10 years of aging wrote: They range all the way from watery pale to a dank, dead dark brown.

The bottle on the left, perfect in color (and reportedly in taste), was closed with a sturdy Stelvin-brand metal screw cap. All the others are plugged with a variety of natural and processed cork or synthetic stoppers. If this doesn't close the case, it makes a mighty strong argument to the jury.

I'm indebted for this material to my buddies at Old Bridge Cellars, which I've long admired as an importer of Australian wines that I consistently enjoy. Within minutes after The 30 Second Wine Advisor went out in Email, Old Bridge's business development and public relations manager, Shae Cooney, got in touch with a load of photos and information.

Not that I'm feeling lazy on this beautiful spring afternoon, but I can't really improve on the report from Old Bridge. With gratitude, I'm sharing it with you. It's actually only 800 words, by the way!

"The image above shows the state of 14 bottles of white wine sealed under various closures 125 months (just over 10 years) after bottling. This closure trial was conducted by the Australian Wine Research Institute to assess the relative effects of cork, plastic and screw cap closures on bottle-aged wine and has unequivocally shown the superiority of screw caps in aging wine.

"It is well known that screw cap closures eliminate cork taint (TCA) and premature oxidization, but what this trial reveals is the fact that wine does mature/age in the bottle over time under screw cap. This is the most misunderstood aspect of the closure debate. Australians have been conducting both red and white wine screw cap trials for 20-30 years, so experience tells us this is indeed the case, but this is the first trial on such a grand scale to highlight this little-known fact.

"The wine involved was a 1999 Clare Valley Semillon made by Kerri Thompson of Leasingham Estate. Thousands of bottles were sealed with 14 different closures, including multiple natural and synthetic corks as well as one sample under screw cap.

"The bottled wines were systematically analyzed over a 10 year period by sensory and analytical methods and photographed (you can see the sequential photographs below). The bottle sealed with a screw cap is positioned on the far left. While the pictures tell a convincing story, leaving little doubt as to which seal provides the most effective method of preserving a wine, it is the sensory evaluation results that are most revealing. The wines sealed under screw cap were still drinkable and showing appealing secondary aged characters while retaining freshness.

"UK wine Journalist Jamie Goode has followed the trial closely while remaining independent and was fortunate enough to taste the Semillon after being in bottle for 10 years and 8 months, saying 'It’s a full yellow color, with a minerally, flinty edge to the attractive honeysuckle and citrus fruit nose. The palate has a lovely focused fruit quality to it with pithy citrus fruit and a hint of grapefruit. There are also some subtle toasty notes. Very attractive and amazingly fresh for a 10 year old Clare Semillon.'

"Group Manager at the AWRI. Peter Godden. agrees with Jamie’s assessment of the 10 year old Semillon.

"'The wine under screw cap was classic aged Semillon and was wonderful to drink.'

"Peter also said that there was huge variation in the results for the synthetic and cork closures, which was of more concern than TCA taint.

"'The biggest issue for any form of cork closure is variability, the wines sealed with screw cap were extremely consistent bottle to bottle and no other closure achieved results even similar.

"'Most of the wine sealed with closures other than screw cap were completely undrinkable, some synthetic corks didn’t even last 28 months.

"'The study was initially established to determine which would be the best performing cork and we didn’t expect screw cap to be much of a factor. It didn’t take long to work out that it was going to be the most reliable performer, and as it turns out the results are emphatic.'

"On his blog, Jamie closes with, '...for those who want to drink this wine at 10 years, very few of the cork-sealed bottles would be as good as this, and all the screw capped bottles would be consistently like this.'

"The humble screw cap. No RBO, no cork taint, consistent product. We'll take it. All day, every day."

business cards are ordered

2010-04-09T14:25:00.002-04:00

The Yamazaki 12 Year Old Single Malt Japanese Whiskey (Suntory Limited)

2010-03-29T10:36:00.004-04:00

I'd read in some trade magazine a while back that the Japanese were trying to break into the whiskey markey; I thought this interesting at the time, but as time marched on I never saw any examples their homegrown product in any of my local retail shops. I figured this meant that the movement never really took off or that whatever was being produced just wasn't quite ready for export.

Then I found The Yamazaki.

In their words: ...

In my words:
On the nose... alcohol. Lots of it. It sears the sinuses it's so strong. Beneath this you can catch faint whiffs of butterscotch, dried pears and figs, and a hint of oak.

Where did the alcohol go? Did I lose it? No, there it is again, searing my palate this time. There's an oakiness that follows up the burn and some more dried fruit hiding around the edges.

What do I say? I wanted to like this whiskey; in fact, I was quite excited just to have found it. Unfortunately, The Yamazaki comes across as amateur hour. As my friend MisterBen put it, "this is a whiskey for people who like sake." Which is fine, I like sake, too, but not in the form of a 12 year old whiskey. Why put all that effort into making a shooter?

To be fair, I tried to give The Yamazaki every possible chance. I let it breathe for various allotments of time. I tried it with a variety of chasers. With none of these things did the profile improve or even change.

I would say that The Yamazaki needs more time, but I couldn't even begin to tell you how long that should be. The stench and taste of alcohol are just that overwhelming. Apparently Suntory makes an 18 year old whiskey as well, a fact that vexes me to no end. Is the difference between the 12 and the 18 dramatic and positive? Or will I be paying more money for yet another bottle of antiseptic?

Domaine du Moulie Madiran 2004

2010-03-25T10:11:00.002-04:00

I'm a huge fan of the grape Tannat, which seems to make me something of an anomaly in the wine world. Tannat is one of the most tannic (hence the name) grapes produced, yet I find its dark fruit flavors and overall pugnaciousness in mouthfeel to be irresistible.

For the most part you find Tannat lower down the list on big blends (Big House Red and Rose being two examples). Bonny Doon used to import a fantastic Madiran called Heart of Darkness; with the reboot of the winery however, this one fell by the wayside. My local "Mom and Pop" wine stores don't carry any Madiran at all, and the "Big Box" wine store carries only this one.

This is the second vintage of Domaine du Moulie and I have to say that my feelings on this vintage were mixed.

In their words: ...

In my words:
This one has a powerful nose; horse sweat, blackberries, spearmint, and chive are all jockying for pole position. They're joined by a hint of green pepper and a the faint aroma of very wet mud. The palate follows the nose, with the addition of black cherry Kool Aid flavors. The acidity is extremely ripe and racy; once this passes some very chewy tannins set in. The finish is of medium length.

This bottle was something of a disappointment; last year's vintage was an altogether different wine. The 2003 was bigger, brawnier, and more engaging on the palate. The 2004 seemed more than a little thin and unbalanced.

Jura Origin 10 Year Old Single Malt Scotch

2010-03-25T09:56:00.003-04:00

I'm going to play it pretty coy with this one; otherwise you would be seeing me gush quite shamefully.

In their words:
Origin is the 10 year old that started the Jura odyssey. It carries the traditional Celtic symbol for birth, beginning, and the forces of nature. It tells of a passion rekindled, a distillery reborn and a remarkable whiskey forged by turbulent seas and windswept landscapes. For the people of Jura, Origin is, without question, the water of life.
Slumbering a full decade in quiet contentment, this beguiling spirit has a lingering taste of warming gentle oak, caramel, soft licorice and roasted coffee beans. To be leisurely savored.

In my words:
This is a beautiful beverage. On the nose you have peat, caramel, honey, oak, chunky peanut butter, and cream; on the palate the honey and caramel are prime. The mouthfeel is creamy and smooth, with a long, lingering finish that is ripe with nuttiness and just a hint of pine.

This would make for a great introduction to the world of Scotch; it's balanced and approachable, yet still possesses a great deal of sophistication. It also proved to be a fantastic pairing with earthier styles of tobacco (cigar and pipe, to be specific).

Traveller's Tales #2: Los Angeles (!)

2010-03-25T09:30:00.004-04:00

So... I didn't expect to be back in L.A. quite so soon. It was a quicker trip than normal, but I did manage to stop by the pub and sample two very nice beers.

For your consideration:

Fischer Amber Ale

In their words: ...

In my words:
This is what beers like Budweiser (for example) could be if only they aimed a little higher. On the nose Fischer is crisp and clean, with the aromas of malt and spring water; on the palate you'll find some wheat blended in with the malt. The flavors hit the sides of the tongue and the front roof of the mouth before settling in to faint, but long, finish. This Bier d'Alsace would be a great summer brew, well chilled, right out of the bottle.

Samischlaus Classic (Bottled 2008)

In their words:
Brewed only once a year on December 6, Samischlaus is aged for 10 months before bottling. This specialty is perhaps the rarest in the world. Samischlaus may be aged for many years to come. Older vintages become more complex with a creamy warming finish.

In my words:
Brewed at the Castle Brewery in Eggenberg Austria, Samischlaus is definitely one of a kind. The nose was ripe and tart with a prominent yeastiness; beneath that is a layer of dried figs and cherries, and lactose. The immediate taste is very tart and dry, with a bit of back palate bitterness. The beer became more balanced as it breathed, with a rich maltiness and overtones of dried fruit (mainly cherries and apples). The finish was soft, but not necessarily creamy; it was also very, very long. This is a very smooth brew considering its fourteen percent ABV.

The 2008 seemed to be in mid-transformation; I would give it more time in the bottle. In a couple of years it should be just right.

The Kraken Black Spiced Rum

2010-03-04T19:16:00.004-05:00

Isn't funny how regional dialect dictates what you call a carbonated beverage?

So... Because I don't drink pop anymore, rum tastings haven't been a priority on my list. This is a shame, because there are some fantastic rums out there, and not all of them are only fit for spiking an easily mixed cocktail. My goal, as of late, has been to find some rums that are ideal for sipping and will offer some kind of competition for the fine scotches I enjoy.

Here's my opening salvo in this battle.

In their words:
The Kraken is imported rum from the Caribbean blended with natural flavors. Named for a sea beast of myth and legend, The Kraken Rum is strong, rich, black and smooth.

In my words:
I'll be honest and say that this rum walks a fine line between the realms of sipping and just being a mixer. On the nose it's molasses balanced with warm spice, caramel, and a powerful aroma of residual sugar. The palate follows through on this, with the addition of a smooth finish that leaves a warm spike on the tip of the tongue and the roof of the mouth. The Kraken is pretty thick in the mouth feel, so if you're sipping, be prepared for that (I realize that some people can be put off by a syrupy consistency).

Great packaging (a la Herman Melville). The color is fantastic; black in bottle, but with a rich molasses color in the light.

I tend to prefer to dark rums, so this was a risk on my part. I was pretty pleased; I think the average rum drinker (i.e. the rum & coke or Mojito lover) would find this appealing addition to their liquor cabinet, although the color might throw off the presentation of their cocktails. For the genteel sipper, this might be a bit rowdy and immature.

review to follow, but first this wine says:

2010-02-24T14:59:00.002-05:00

Lucid Absinthe

2010-02-11T19:16:00.005-05:00

As something of an Absinthe novice, I'm going to endeavor to avoid a common mistake that I find in other reviews of this lovely beverage: I'm not going to expressly tell you what you should and should not drink. Too often on absinthe review sites I find the author attempting compare modern Absinthes with the Absinthes of the 1800's. Since very few bottles of "classical" Absinthe still exist, I'd like to know just how they are divining what constitutes a thumbs up or thumbs down from Rimbaud or Baudelaire. This comes across to me as nothing more than elitism and unhelpful hero worship.

While I appreciate the sentiment, I found these reviews to be no help at all; as an Absinthe novice, I suddenly found my choices to be extremely limited (unless I wanted to face the mockery of the putrescent Rimbaud and Baudelaire). Because of this, I've decided that my reviews of Absinthe, of which there will probably be many, will strive to move beyond the history or mystery of the product and focus on the appeal (or lack thereof). I do so apologize if this offends any of my favorite dead poets.

Lucid Absinthe

In their words:
Absinthe, first commercialized in the early 1800’s, emerged as a powerful icon of freedom during the Belle Epoque period, and it was during this time that the highly perfumed spirit reached unparalleled popularity and cult status among the worlds of art, literature, and fashion. Once proclaimed to fuel the fires of creativity, and subsequently demonized, Absinthe has recently reemerged on the world stage as a high quality, fine alcoholic libation recalling those earlier artistic times.

LUCID is formulated by world renowned Absinthe expert T.A. Breaux, and is distilled in strict accordance to traditional French methods. LUCID is crafted in the historic Combier distillery, founded in 1834 and designed by Gustave Eiffel in the fabled Loire Valley of France. Each bottle of LUCID is carefully prepared by skilled craftsmen, using ancient copper Absinthe alembics. Unlike most contemporary imitators,
LUCID is distilled entirely from spirits and European herbs, and uses no artificial additives or dyes. LUCID recalls the rich tradition of Absinthe, and is crafted using a full measure of Grande Wormwood (Artemisia absinthium), Green Anise, Sweet Fennel, and other fine European herbs traditionally used in making fine Belle Epoque Absinthe.

We invite you to enjoy LUCID in the traditional French manner:

- Pour 1.25 – 1.5 oz. of LUCID into an appropriate glass.
- Place a sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Using the sugar is optional.
- Slowly drip 4-5 oz. of ice cold water on top of the sugar cube (or directly into the glass), which slowly dissolves into the Absinthe.
- The cold water causes the Absinthe to louche (“loosh”) into an opalescent cloud as the herbal essences emerge from the Absinthe and perfume the room.
- Enjoy!

In my words:
Though I never read anything negative about Lucid, a number of reviewers seemed to dismiss this brand as a "beginner's" Absinthe. This may be due to the fact that Lucid was the first brand to be approved for sale in the U.S. after the ban was lifted.

I use one shot of Lucid to four shots of water and two Domino "Dots" sugar cubes (these seem to be smaller than regular sugar cubes, but are the only kind my local grocery store carries). Cool water is the key; too warm and you have an unbearably strong (as though someone dumped a spice rack in your mouth) taste. Too cool makes the drink a bit too piquant.

Right out of the bottle Lucid is a lovely pale green/yellow; it louches into a nice opal/skim milk color (which is more pleasant than it sounds).

On the nose you can't miss the strong fennel and anise aromas; these carry right over to the palate. Lucid leaves a curious numbness on the tip of the tongue as you sip it, while the finish is pure black licorice.

All in all, I was quite pleased with Lucid. I tend to drink it as an aperitif as I'm cooking dinner; Absinthe is said to aid digestion and, also, I don't find that it pairs well with too many of the meals I cook. As an after dinner drink it might be iffy, though you could enjoy it as a refreshing sipper over the course of a lazy afternoon.

Domaine Andre et Mireille Tissot Cremant de Jura Brut NV

2010-02-02T12:53:00.004-05:00

The stubbornness of the champagne manufacturers has increasingly driven me into the loving arms of the various cremants. Not only do I enjoy sampling sparkling wines produced from varietals other than the "Big Three", I've been (by and large) impressed by the innovation and comparable class when compared to champagne. Cremant producers seem to be trying just as hard (if not more so), with a great deal less recognition. Given this situation, I'm always pleased when I find a new cremant to share.

In their words: ...

In my words:
This cremant is produced like a traditional champagne: the lead off on the nose is wet biscuit, followed by pears, lemon rind, chalk, and just a hint of walnuts. It's a lovely brass color with fat, but contained, bubbles. Ripe and astringent on the palate (and with an emphasis on the chalk notes), Domaine Andre et Mireille Tissot Cremant de Jura Brut NV makes for a classy introduction to the evening.

According to the producers, Domaine Andre et Mireille Tissot Cremant de Jura Brut NV is sixty percent Pinot Noir and forty percent Chardonnay.

Traveller's Tales #1: Los Angeles

2010-02-02T12:16:00.005-05:00

I feel I haven't been fair with the lot of you; as I travel the countryside, I do go out of my way to sample the best beer, wine, and spirits that I can find where ever I land. I've been meaning to keep track of these things and share them here on the blog, but various distractions, bouts of laziness, and intoxication have kept me from making the proper recordings for posterity. I now intend to rectify this tremendous selfishness on my part.

Traveller's Tales are going to be down and dirty; whatever information I can get (be it from the bottle, the wine list, or the bartender) I'll dutifully record and pass on. Otherwise, it's going to be straight up tasting notes. For the record, I'm guessing the Traveller's Tales are going to consist primarily of beer recommendations; I've seen some remarkably bad wine lists lately, while a great many restaurants have begun pushing their extensive microbrew selections.

Maredsous 10

In their words:
A full-bodied TRIPLE with elegantly balanced sweetness, fruitiness, and hopping.

In my words:
The nose comes across quite simply: rich malt, a pleasant yeastiness, and just a hint of lime. On the palate you get all this plus dried apples and fresh cut wheat, delivered with a slightly raisiny character. The finish is round and full of dry hoppiness.

Unibroue La Fin du Monde

In their words:
The excellence of triple fermentation through a special blend of yeasts gives this malt beverage LA FIN DU MONDE (The End of the World) an exquisitely robust flavour of exceptional refinement.

In my words:
Another very simple nose; smoked cedar is accentuated by a faint yeastiness. On the palate the yeastiness is a little fuller, and the taste of dried apricots rises to the surface. La Fin Du Monde is very smooth, despite the driest of hop finishes, and quite savory.

Kasteel Rouge

In their words:
Belgian ale with cherries and cherry juice added.

In my words:
On the nose, cherry flavored Robitussin accompanied by a faint maltiness. On the palate you get this in spades. Kasteel Rouge was soft and round in the mouth feel; with little ABV, it seems made for dessert or easy drinking.

Gueuze Fond Tradition Lambic

In their words:
Bier van sputane gisting. Biere de fermentation spontanee. Spontanvergorenes Bier. Spontaneously fermented beer. Birra a fermentazione spontanea. Cerveza de fermentacion espontanea. Zutaten: Wasser, Malz, Weizen, Hopfen.

In my words:
An amazingly complex beer. The nose is slightly misleading; there's a mix of dried fruit (trail mix style), slight yeastiness, and an even fainter scent of hops. On the palate, however, these aromas become the beer equivalent of a fine champagne or cremant. Gueuze Fond Tradition Lambic is crisp, tight, and bright in the mouth feel with a long, clean finish. This would make an excellent aperitif.

Chateau De Beaucastel Chateauneuf Du Pape White

2010-01-21T12:49:00.008-05:00

1999 Beaucastel Blanc

In their words: Beaucastel Blanc is produced from 80% Roussanne grapes, the balance from Grenache Blanc, Picardan, Bourboulenc and Clairette, which are organically grown at the domain. 80% of the wine is fermented in stainless steel, the other 20% in 225 liter oak casks. Its rich bouquet of pear hazelnuts and tropical fruits and its ripe, full body promise a rare white Chateauneuf-du-Pape of great longevity.

In her words:

On the Nose there is canned pears in syrup, mixed apples, autumn leaves, and yellow wax beans/fresh peas, and a carrot note.

On the Palate are terrific mixed apple notes, garden greens, a faint nuttiness, ash, and fresh peeled carrots along with a yellow wax bean note.

In his words:

On the Nose harvest apples, pears in heavy syrup, fresh hay, autumn earth/leaves, fresh picked wax beans/edamame

On the Palate apple crispness, fresh picked wax beans/edamame, autumn leaves, and a long finish.

Menuts Bordeaux

2010-01-11T11:21:00.005-05:00

Menuts 2004 Bordeaux
(75% Merlot, 15% Cabernet, 10% Cabernet Franc)

On the Nose:

dusty dried blueberries, wet mud, mint, molasses, and a cherry cheesecake note (baked cherries, nutmeg, and graham)

On the Palate:
walnuts, nutmeg, molasses, anise, blackcurrant, and a touch of mint jelly.

She Says:

Over all a nice medium body, good tannins, pleasant nose, and interesting flavors. I am a Merlot fan, and the more wood and herbs I get out of it the better; this blend pretty much hits the notes I like. I love the earthy nuttiness and the dash of mint jelly at the end. I am not sure what I would serve this with to be honest because I really did did enjoy drinking it on its own. Perhaps lamb with mint jelly?

Curmudgeonly Introduction

2010-01-06T11:42:00.003-05:00

Let me be up front and say that I never had any plans to introduce myself. I liked the idea of just popping in, letting people know about new beers, wines, and spirits, and then heading out again. My partner, however, is much more of a people person; since she's extended the invitations, I feel I should at least try and play the part of "good host."

I've been working in the wine field for two years and studying to be a degree-ed and diploma-ed Sommelier for about a year and a half of that time. If you must know, I'm starting school again this very month.

My favorite red varietal is Mourvedre/Monastrell (Jumilla). I like it straight up; it's a fantastic blending grape, but underrated as a single varietal. My favorite white varietal is Chenin Blanc (Loire Valley). I'm definitely of the Old Skool; when it's not for work, you'll most likely find me drinking something French or Italian. I love Left Bank Bordeaux and I will happily fight to the death anyone who suggests that California can do better things with Cabernet Sauvignon.

When it comes to beers, I prefer stouts, porters, and pale ales; I drink a lot of English beers. For spirits, I like gin, Cognac/Armagnac, Irish whiskey, single malt Scotch, and absinthe.

Outside of the distilled world, I spend my time reading, watching Doctor Who, and waiting for the Zombie Apocalypse.

Wilhelm Walch Prendo Pinot Grigio 2006

2010-01-06T11:31:00.004-05:00

This has been my "house" Pinot Grigio ever since I ended up with a case of it. I'm not a super-huge fan of the varietal or anything, but it's nice to have around and it tends to pair easily with many of the foods I regularly make.

While this is a Vintage 2006 (and thus getting a little long in the tooth for a moderately priced white wine), it's held up pretty well thanks to careful storage.

In their words: ...

In my words: Well, if they're not going to say something, I will. The nose was flush with lemon, grapefruit, and fresh grass. Underneath lurked a bit of slate, graphite, and, oddly enough, marshmallow. The palate followed the nose, with the graphite becoming even more prominent. The body was a little heavier than I remembered, somewhere in the light/medium range. Prendo is tart and smooth, with a medium finish.

Happy 2010!

2010-01-01T16:10:00.001-05:00

From all of us to all of you, Happy New Year!!!
May this year be good to you;
May you discover many new wines.

new wine shop opens in DC

2009-12-31T15:57:00.003-05:00

Ansonia Wines

Located at Dupont Circle (1828 18th St. NW, Washington DC). And they have tastings everyday which you can follow on twitter or on their own blog - http://ansoniawines.blogspot.com/.

I am looking forward to visiting this wine shop! They have a heavy focus on Burgundy. And they also have an advance order group (aog) for French and Italian wines. Making this on the top of my to do list for 2010.

Ringing in the new year with $15 or less?

2009-12-30T17:33:00.005-05:00

Cristalino ~ $7.99
Spanish, Cava.
You have your choice of Brut, Extra-Dry, and Rose. If you are looking for more traditional go with the Brut. If you are looking for something sweeter then go with the Rose. Drink straight or mix up some lovely cocktails!

Segura Viudas Brut ~ $10.99
Spanish, Cava. (I reviewed this Cava at Arts on Foot this year.)

Dried apples, marmalade, with minerals and a hint of spice. More earthy, rustic really, than the Cristalino Brut.

Zardetto ~ $14.99
Italian, Prosecco.

Crisp, dry, and fairly acidic with tart apples and minerality. I know several people who swear by this Prosecco.

An Intro of sorts

2009-12-28T12:33:00.001-05:00

Thought I should take a moment and introduce myself.
Hello, I am Nettie.

I have been working in the wine industry for almost 4 years and I have been studying to be a Sommelier for 2 years.

My favorite red varietal is Cabernet Franc (Loire Valley) and my favorite white is Sancerre (Loire Valley as well). As far as palates go, I do have more of a man's taste in wine. I enjoy the earthy, smoking, meaty, dirty reds. I want to taste the soil the vines have been growing in. I want bouquet more than aroma on the nose as well.

Besides wine I like to dabble in art - ceramics, photography, and digital media.

http://www.etsy.com/shop/thenettiep

http://www.zazzle.com/thenettiep

I can never stop learning, I am a professional student, a collector of knowledge and degrees! I am motived to learn something new that peaks my curiosity. I am currently 2/3 on my way to becoming a Sommelier and I have just become a member of the Society of Wine Educators. I have a Bachelor of Arts in History, a minor in Psychology, and a Masters of Science in Multimedia Technology - All from California University of Pennsylvania.

I look forward to trying and reviewing wines to share with you all. And hopefully helping you to find new wines to try and help you expand your wine world.

Wente 2007 Syrah

2009-12-23T15:33:00.004-05:00

On the Nose: Vanilla, Milk Chocolate, Strawberry Preserves, Baking Spices.

On the Palate: Blackberries, Cherries, Chocolate, Baking Spices, Plums (the flesh, no skin) with a touch of Smoke and Earthiness.

Over All: This wine was a nice inky ruby color. And a great value at $8 a bottle! It is mainly Syrah at 80% thus why the other varietals are not mentioned. But there is 9% Counoise (probably added for the spice), 8% Grenache (to add more dark cherry), and 3% Mouvedre (probably added for the smoke and earth) involved as well.
It sort of has a GSM/Châteauneuf-du-Pape thing going on.

Remy Martin 1738 Cognac

2009-12-15T20:27:00.001-05:00

On the Nose: berry compote into baked apples with cinnamon, vanilla and maple syrup. Pretty round.

On the Palate: Australian licorice (molasses), brown sugar and pecans. A touch of candied fruit, perhaps oranges and lemons. The finish is mainly on the front of the palate.

Over all this was an incredibly smooth cognac. And deliciously warming. I craved either dutch apple pie or pecan tarts to accompany this tasty beverage. It is a lovely bronze/copper color as well.

From The Murderist:

This is an exquisite cognac.

The night we opened this bottle was also the night I chose to reacquaint myself with the pleasures of smoking a pipe; the Remy Martin 1738 was the perfect complement to a woodsy, old skool English tobacco blend called Night Watch. A friend of ours tried it with his cigar and found that it went equally well with that also.

A couple of nights later I sampled the Remy Martin 1738 with some of TheNettieP's sugar cookies and discovered an awesome, if unexpected pairing.

F.W. Langguth Erben Kabinett 2008

2009-12-13T12:52:00.001-05:00

It's been a busy last couple of weeks, so it's taken me an unforgivable amount of time to get this bottle up on the blog.

In their words:
Erben Kabinett is a refreshingly light, fruity white wine with a delicate fragrant finish. An ideal food match with Sushi, salads, white fish and oriental cuisine. Serve chilled.

In my words:
While not all that complex or impressive, Erben Kabinett was a satisfying enough aperitif for Thanksgiving. The nose was full of peaches, apricots, lime, and honey, with a streak of fresh hay running underneath. The mouth feel was light and round, with a medium dry level of sweetness.

I've had no small amount of trouble trying to find out just what varietals are used in this blend. That it has a great deal of Riesling is obvious, but the others are a little murkier. Could be Silvaner, could be Muller-Thurgau, could be both or something else entirely.

Prince Michel Tasting Bar in Old Town

2009-12-10T17:13:00.001-05:00

These are my tasting notes from a recent visit to the Prince Michel Tasting Bar located right on King Street in Old Town. The tasting was not expensive and you were able to try a nice variety.

Prince Michel Pinto Grigio 2008
Nose: limes, granite
Taste: pretty acidic, yet very light, limes and minerals.

-=-=-=-=-=-=-=-
Prince Michel Viognier 2006
Nose: melon fruit salad, pretty aromatic
Taste: melons, tropical, acidic, hint of lemon

-=-=-=-=-=-=-=-
Old Town Chardonnay
Nose: fresh cut peaches and a hint of smoke
Taste: peaches and apples with smokiness

-=-=-=-=-=-=-=-
Old Town Semi-Dry Riesling
Nose: peaches, nectarines – the stone fruits
Taste: round body, and more stone fruits.

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Dry Rose
Nose: strawberry preserves
Taste: strawberries, dill and other herbs. A touch of dried apricot. Pretty crisp.

-=-=-=-=-=-=-=-
Old Town Merlot
Nose: dark berries, spicy vanilla
Taste: smooth, dark berries, vanilla and a long spicy finish.
*** One of my favorites

-=-=-=-=-=-=-=-
Old Town Cabernet Sauvignon
Nose: dark cherries and cedar, hint of pepper
Taste: Fruity, medium bodied, dry, hint of smoked pepper.

-=-=-=-=-=-=-=-
Old Town Harmony
Nose: tobacco, strawberry, black berry, earth
Taste: vanilla, chocolate, raspberries - Bordeaux like blend.
*** One of my favorites

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Old Town Sweet Red Reserve
Nose: roses, stone fruits
Taste: dark cherries, plums and vanilla

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Port
Nose: chocolate covered raspberries
Taste: a little hot, but a pretty smooth chocolate flavor. Vanilla, chocolate and sugared berries

Historic Ales of Scotland

2009-12-05T11:00:00.001-05:00

The Historic Ales of Scotland four-pack was the last alcohol purchase I made while in Atlantic City; wouldn't you know it, I never found the time to drink them there. It was only about a week ago that I squared myself away and tried them out.

These beers come from the Williams Brothers brewery and are packaged seasonally. Depending on the time of year you purchase the pack, you'll get four of five styles (Fraoch, Grozet, Alba, Ebulum, or Kelpie). My pack did not include Kelpie, which is a seaweed ale (I was a little disappointed by this, too).

Ebulum Elderberry Black Ale

In their words:
Introduced to Scotland by Welsh Druids in the 9th Century, elderberry ale was part of the Celtic Autumn festivals where the ale was passed round the people of the village.
This recipe was taken from a 16th Century record of domestic drinking in the Scottish Highlands. In mideaval times elderberries were used for many natural remedies and are known to be high in fruit tannins and oils. It is a rich black ale with fruit aroma, soft texture, roasted grain, and red wine flavour, with a gentle finish.

In my words:
This was my favorite beer in the pack. The nose was very big and full of coffee, toasted oats, and mocha. There was an undercurrent of astringent fruitiness as well. The mouth feel was light and angular with a streak of ripe cherries running through it. Ebulum left a light coating on the palate, which made for a long, lingering finish.

Alba Scots Pine Ale

In their words:
Introduced by the Vikings, spruce and pine ales were very popular in Northern Scotland until the end of the 19th Century. Alba is a "triple" style ale, brewed to a traditional Highland recipe using the sprigs of spruce and pine collected every Spring. This complex rich tawny ale is best drunk at room temperature from a wine goblet.

In my words:
The nose on this ale is crisp and more than a little shy. There's no hint of any malt or hops, just a light pine scent accompanied by a faint yeastiness. Alba hits the palate clean and then surprises you with a burst of wild berry compote; I found this surprise very welcome, but others who tried it felt that the fruit flavor was too overwhelming.

Fraoch Heather Ale

In their words:
Fraoch is Scotland's native ale.
Heather ale has been brewed in Scotland since 2000 b.c. Brewed using heather flowers and Scottish malt, it has a distinct floral aroma, full malt character and a dry wine-like finish. As one of the oldest style of ale in the world there are many legends and folklore surrounding it.

In my words:
Of all the beers in the Historic Ales of Scotland four-pack, this one had the most going on. There was a melange of very green floral and herbaceous scents; the highlights included the bitterness of fresh hops and the ripe earthiness of forest brush in the springtime. Underneath this was a quiet layer of yeastiness.
A hefty serving of malt gives Fraoch more body than the other beers, but it remained soft in the mouth feel. Like Ebulum, Fraoch coats the palate and has a longer finish. Additionally, there was a not unpleasant hint of fresh sawdust on the palate.

Grozet Gooseberry and Wheat Ale

In their words:
Since the 16th century Scots monks and Alewives have brewed special concoctions from a blend of malts, wild spices and ripe gooseberries. Bringing together these various ingredients in a beer the brewer attempts to offer a drink which is refreshing, full of flavour and a pleasure to consume. Amongst the Scots literati of the 19th century the Green Grozet was immortalised as 'a most convivial drink'.

In my words:
This was actually the most straightforward of the beers. The nose contained gooseberries and wheat with a hint of strawberries and yeast. In terms of mouth feel, Grozet was soft, round, and full like a Hefeweizen, but without the sweetness. The finish clings to the top of the palate and leaves a lingering nuttiness.

The Historic Ales of Scotland are only one part of Williams Brothers brewing; they also have an entire range of contemporary beers. Feel free to visit their website (or Scotland!) for more information.

Route de Epices/Peche Mortel

2009-11-14T04:41:00.002-05:00

One thing that consistently surprises me about Atlantic City is the availability of interesting alcohol. I’m not talking about the top shelf elixirs or cleverly contrived cocktails found at the various casino bars; there’s a lot less novelty there than anyone is willing to admit. Instead, I’m referring to the omnipresent liquor stores, which are well stocked with fascinating (and reasonably priced) wines and beers from around world.

Two recent finds, Route des Epices and Peche Mortel, come from Dieu Du Ciel microbrewery in Canada.

Routes des Epices

In their words:
Routes des Epices (French for “Spice Route”) is a rye beer brewed with both black and green peppercorns. Initially the beer reveals flavours of fresh grain and malt, which give it notes of chocolate, caramel and fruit. The pepper flavour and aroma is fully revealed in the finish, which leaves a pleasant, spicy, tingling sensation on the tongue.

In my words:
If anything, I think Dieu Du Ciel is underselling just how potent this beer is. The nose is full with the aromas of freshly baked rye bread, cracked pepper, and coffee; there’s a definite maltiness encompassing the nose as well, which does lend hints of caramel.
For all of this, the beer is surprisingly crisp, with the body falling somewhere between the light and medium ranges. The pepper leaves not only “a pleasant, spicy, tingling sensation on the tongue,” but also a light burn in the back of the throat; consider yourself warned if you don’t like the spice.

Peche Mortel

In their words:
Peche Mortel (French for “Mortal Sin”) is an intensely black and dense beer with pronounced roasted flavours. Fair trade coffee is infused during the brewing process, intensifying the bitterness of the beer and giving it a powerful coffee taste. Peche Mortel is brewed to be savored; we invite you to drink it in moderation.
Peche Mortel was born in our Montreal brewpub in October 2001.

In my words:
This descriptor is much closer to the mark. The nose is a riot of fresh coffee grounds and bittersweet chocolate with a warm maltiness surrounding. The coffee and chocolate continue onto the palate, with their full, roasted flavours being contrasted by a pleasing bitterness. Though the body is only medium, this beer is amazingly rich.

Now these are just two of the beers available from Dieu Du Ciel; if you’re interested in either of them or want to see what else they have to offer, I recommend you visit their website. They’ve also got brewpubs in Montreal and St. Jerome, in case you happen to be wandering through the area.

The Amacker Thanksgiving

2009-11-08T18:13:00.001-05:00

No lie, Thanksgiving dinner makes for difficult pairing. Depending on the meal, there can be a lot of strong flavors in competition with one another; mate this situation with a desire to cater to your guests’ palate preferences and it’s easy to end up with a wine nightmare.

The Menu:
Steak
Cornish Hens
Green Bean Casserole
Dressing
Peas
Dinner Rolls

The Traditional Choice:
I would recommend having a medium or light/medium bodied Merlot on the table. Even if you don’t like it, inevitably you’ll have a guest who wants a more traditional pairing. This is also the wine for the person who can’t decide between the steak and the Cornish hen and decides to have both.

As a side note, I would have used a bigger Merlot for the steak and a more demure one for the Cornish hens, but if you want to keep the table clutter down or there just aren’t that many people who will drink it, I think you’ll be safe with a single medium-bodied Merlot.

Something More Personal:
Since the hostess prefers sweeter wines, I’m going to recommend a medium-dry Riesling or a White Zinfandel. Classicists will probably cringe, but no wine rule has ever trumped a wine drinker’s taste. The medium dry Riesling will provide appeal with its kiss of sweetness, but it won’t be a sugar bomb that overwhelms the flavor of the food.

White Zinfandel is pretty much the same across the board. You’re going to get a little more body than you would with the Riesling, which will help it hold up a little better with the steak, but I think this advantage is negligible when you’re faced with that blast of residual sugar. If this appeals, however, you might want to look for a local White Zinfandel producer (if this is an option) rather than just using one of the big name labels (like Beringer); often times local producers will utilize a little more finesse when crafting a wine like this.

Something For Fun:
I can’t let a Thanksgiving go by without recommending that everyone put a bottle of Beaujolais Nouveau on the table. It’s light, young, and inexpensive; it also makes a great bridge for white wine drinkers that may be peering over at the red side of the house. I tend to prefer it a little warmer than most, but at around fifty-five degrees you’ll have a refreshing and smooth red that’s bursting with strawberries and bananas on the nose.

From TheNettieP:

Steak: A Cab/Merlot blend would do nicely with this as well, to give it a bump in the body.

Cornish Hens: I think you can get away with a Chenin Blanc with this. AND the hostess may like it :)

I totally agree with the Nouveau choice as well.

Maybe even an Albarino? It will pair well with the green veggies, too.

And I will toss this in there as well: Sparkling goes with near next to everything. A little sweeter Sparkling may make it feel more festive for the hostess as well :)