yum

help picking your next brew

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

" 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

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

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 (!!)

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

"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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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 (!)

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

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:

Lucid Absinthe

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

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

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

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

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

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

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!

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