PARTYSMART

Basque bubbles cross the Atlantic

noreply@blogger.com (Smart Partyer) — Tue, 17 Aug 2010 08:00:00 +0000

Link: http://www.scmp.com/portal/site/SCMP/menuitem.2c913216495213d5df646910cba0a0a0/?vgnextoid=9d12a56a1116a210VgnVCM100000360a0a0aRCRD&vgnextfmt=teaser&ss=Food&s=Life
Eric Asimov
Txakolina wines are light, fresh and increasingly popular

Workers trim vines at the Ameztoi vineyard.
Photo: NYT

Txakolina wines at the Uriondo vineyard.
In the terraced vineyards on a steep hillside overlooking the Basque town of Getaria, on the southern edge of the Bay of Biscay, it's hard not to feel a powerful thirst. With a salty breeze blowing in off the Atlantic, bright sunshine beating down and a panoramic view that stretches along the twisting shoreline all the way to Biarritz, the mouth begins to tingle in anticipation of fresh seafood and cold white wine....

Wines for a healthy heart

noreply@blogger.com (Smart Partyer) — Tue, 17 Aug 2010 07:50:00 +0000

Link: http://www.theglobeandmail.com/life/food-and-wine/wines-for-a-healthy-heart/article1668649/
Beppi Crosariol
A new study bolsters the idea that a substance in red wine can extend human longevity - and that it may take surprisingly little of that substance, resveratrol, to have a powerful effect. Some red wine swriling in a glass in a studio portrait. The New York Times

Reds from cooler climes, rainy years contain the most reservatrol - a substance that could reduce the risk of heart disease and cancer
It’s not often I get solicited for medical advice. As the absence of a German luxury sedan in my driveway will attest, I’m no doctor. So, by way of disclaimer, I want to underscore my lack of med cred as I attempt to answer an unusual but interesting letter that recently arrived in my inbox.

“My doctor's recommendation has aroused my interest in red wine,” Lisa Tang of Toronto wrote. ”My cholesterol is higher than normal, but not so high for me to take medication. As a result, she recommended that I take one to two ounces of red wine a day. However, she as well as I know too little to say which kind or brand of wine is best for me. So I will really appreciate it if you can suggest something.”

By now, most assiduous Globe readers will have heard about the purported link between red wine and cardiovascular health. Slightly more than a decade ago, scientists began noting there is a substance found in wine, resveratrol, that could reduce the risk of heart disease and even cancer.

A naturally occurring substance produced in the skins and seeds of grapes as well as a few other plants, including pomegranates, resveratrol has sparked a mini-industry in grape-extract dietary supplements. If you prefer pills to pinot noir, you can buy the alcohol-free formulations over the counter from such brands as Jamieson, the Windsor, Ont.-based vitamin company.

A couple of theories have been kicked around as to why resveratrol is good for you. Some researchers believe it can help mimic the effects of a low-calorie diet, which has been shown to curb changes associated with aging. Dr. Jeff Stuart, a professor in the biology department at Brock University in St. Catharines, Ont., who has studied the substance extensively, believes one key effect of resveratrol is “probably through its ability to slow the rate of cell division.”

Why red wine more than white? Though white grapes contain resveratrol, too, whites are typically made by separating the pressed juice away from the skins prior to fermentation. Red wines, by contrast, are fermented on the skins, allowing much more of the substance to transfer to the glass you may have with dinner tonight.

Resveratrol is produced by vines to combat pathogens, which offers a clue to which wines you should look for. Cooler and more humid climates set up conditions in which vines are more susceptible to fungal attacks, prompting the vines to produce more resveratrol.

That’s good news for fans of such regions as Niagara and New York State. A study conducted at Cornell University, for example, found that red wines from New York State in particular contained higher levels of resveratrol than comparable samples from other regions around the world, including Argentina, Australia, France Italy and South Africa. (Cornell, perhaps not coincidentally, is located in New York State.) California, which usually enjoys dry, sunny weather in most of its vineyards, ranked low on the list.

But that finding should simply be taken as a vague generalization. Individual wine-producing countries, particularly in Europe, tend to boast significant diversity in weather. Burgundy is more humid than Alsace, for example. So is Piedmont compared with Sicily. Even within a given region, climate conditions can vary from one vineyard to another, says Dr. Gary Pickering, a professor of wine science at Brock. A vineyard close to a water source may be more humid than one, say, on an elevated ridge.

Conditions also can vary greatly from one growing season to the next. Niagara enjoyed an exceptionally dry 2007, for example, likely a year of relatively low resveratrol compared with, say, 2008. The upshot: Look for wines from “difficult” – which is to say rainy – vintages. But that’s putting health way ahead of flavour, which, as a wine critic rather than a doctor, I’d be hard-pressed to recommend.

If you’re not a strong student of wine geography, there’s a simpler, though hedonistically more limiting, indicator to seek out: the words pinot noir. “All else being equal… pinot noir is a variety that has very high resveratrol,” Dr. Pickering notes. That conclusion is underscored by the Cornell research, which cited pinot above all other varieties in the study.

From there, things get more complicated. Vinification can play a huge role. Some winemakers prefer to leave skins in contact with the juice for long periods as a way to extract more colour and flavour, while others prefer a more abbreviated fermentation. Generally speaking, the more extended the contact, the higher the wine’s resveratrol level.

This may be one reason pinot noir is the resveratrol king. Often, the thin-skinned grape is subjected to an extended maceration in tanks, where the juice soaks up extra goodies from the skins prior to the main fermentation. But it remains unclear as to whether pinot’s high resveratrol levels have more to do with the grape itself or the vinification technique. “My guess is that it’s a bit of both,” Dr. Pickering says. Unfortunately for consumers, there’s usually no way to tell how long any wine was left in contact with the skins unless you consult the winery (a phone conversation I’d love to hear).

And I’m happy to report promising news on the resveratrol front. Dr. Pickering has just completed a study, scheduled to be published next week in the Australian Journal of Grape and Wine Research, perhaps the wine world’s most respected scientific periodical, in which he added extra resveratrol to the fermenting juice of both red and white wines – 30 times more than found naturally in the average red wine and 400 times higher than in white.

After two years of age, he found no significant difference in the wines’ chemical or flavour profiles. The work could help open the commercial door to a development that would make connoisseurs recoil: resveratrol-enhanced wines. In fact, independent of Dr. Pickering’s research, one small wine producer in Australia, claiming to be the first, has already released two such wines, a chardonnay and a shiraz, but they’re not available in Canada.

That should be especially welcome news to white-wine lovers, who till now have been forced to sit on the sidelines of the wine-health craze but who may eventually get a boost from resveratrol-enhanced chardonnays and sauvignon blancs.

Until such wines become widely available, consumers should sip their pinot with a big caveat. Even if you and your doctor believe red wine could be the key to surpassing 100, you can’t take it as licence to guzzle your way better health. More than a glass or two a day and you could expose your bodily parts to too much alcohol, erasing what salutary benefits you might get from resveratrol. I may be no doctor, but I do know there’s value in something called moderation.

The big Zin

noreply@blogger.com (Smart Partyer) — Thu, 12 Aug 2010 11:17:00 +0000

Link: http://www.ruidosonews.com/ruidoso-entertainment/ci_15685595
By Neal Jones

The Zinfandel grape is one of California's most cherished wine fruits. The origin is debated among wine historians, but most agree that the grape comes from Italy. The most popular theory of the Zinfandel origin is it is related to the Primitivo grape from the Apulia region. However, Recent research in Croatia and at the University of California at Davis, using DNA profiling, has proved Zinfandel is a clone of the Croatian variety Crljenak. Just don't ask me to pronounce that grape. While it had been theorized that Zinfandel's genetic twin, the Italian Primitivo, was the source, this grape also originally mutated from Crljenak. Further research may indicate the very first plantings migrated from Albania or Greece.

Zinfandel came to the United States in 1820, when New York nurseryman George Gibbs carried back various cuttings from the Imperial Austrian plant species collection. Over the next two decades, Zinfandel became a popular table grape in the Northeast U.S. Although there are some commercial claims that Agoston Harazsthy brought Zinfandel to California, records show that a Massachusetts nurseryman introduced it here. In either case, Zinfandel is now considered indigenous to California, where it has thrived since the mid-1850's.

As a varietal wine, a single grape wine, Zinfandel is one of the most versatile wines. The reds can be light and subtle like a Beaujolais, or can be as big as some Ports. I like the big fruit Zinfandel wines with strong black cherry or current flavors, with hints of toast and black pepper in the aroma.
There is quite a confusion about Zinfandel related to "old vine" and bottle age. There are many Zinfandel vineyards with grape vines that are 75 to 100 years old. Zinfandel lovers, like me, have found many of these "old vine" wines are the best. The older vines produce smaller crops, the fruit ripens more evenly, and the flavor becomes more concentrated. Old vine Zinfandel wines tend to be big in flavor with a jam-like quality.

Here's the confusion in "old vine". Zinfandels do not age well. Zinfandel is one red varietal that is probably best enjoyed in its youth, within three to five years of the vintage. If you keep a good Zinfandel longer than that, the luscious fruit that distinguishes Zinfandel drops markedly. For an "old vine" Zinfandel, I never let sit in my cellar for more than three years past the vintage. The flavor is already there and if it ages too much it gets a woody, or indeterminate vinous taste.

The best big Zinfandel loves heat and does extremely well in warmer viticulture areas like Dry Creek, Alexander Valley, Contra Costa, Lodi, and Amador. Zinfandels from these California growers are terrifically ripe, jammy, highly alcoholic examples, some more structured, claret-style Zinfandel. The bold flavors and spiciness in classic Zinfandels pair especially well with grilled meats and barbecue. Zinfandel remains a great value among California wines, with complexity and concentration that is rare for the price.

You can try a Zinfandel for less than $20 and get some of the best the West Coast has to offer. A few "old vine" producers can demand more, but only a few are worth paying the difference. Look for a wine that tells you the grapes are from a single vineyard. Also on the label, a higher alcohol content will likely be a bigger wine. A lower alcohol content will trend toward a Beaujolais-style, lighter red.

There are so many California Zinfandel producers that to compare wines and growing areas, it would be good to narrow your area of comparison. Pick a small region, say Sonoma County or Paso Robles, and choose Zinfandels from the area. Make note of where the vineyards are, and see if you can distinguish the difference in flavor. Whatever your tasting style, Zinfandels were not made for holding in your cellar. Get out the corkscrew and try one tonight.

Lowbrow grilled cheese reigns supreme at weddings

noreply@blogger.com (Smart Partyer) — Thu, 05 Aug 2010 11:02:00 +0000

Link: http://www.theglobeandmail.com/life/food-and-wine/lowbrow-grilled-cheese-reigns-supreme-at-weddings/article1661068/
Zosia Bielski

iStock
Bring on the grease: Guests at Chelsea Clinton and Marc Mezvinsky’s wedding got a 2 a.m. snack of grilled cheese sandwiches, brownies and popcorn for their rides home this past weekend.

Beyond Chelsea’s bash, the lowbrow grilled cheese is reigning supreme as late-night snack of choice at weddings this summer.

“It’s greasy, filling and it’s got the bread. It sucks up the alcohol,” says Whitney Pizale, a wedding planner with Bliss in Toronto.

Salty, cheesy comfort food is just what the doctor ordered for guests preparing to stare down their hangovers, says Ms. Pizale. The grilled cheese has usurped the slider, a late-night favourite last summer, along with individual servings of French fries.

“Pretty much everybody does late-night stations now,” says Ms. Pizale, particularly if the crowd likes to drink.

Nostalgia factors in big for bleary-eyed revellers: The gooey grilled cheese is a childhood staple. So are milk and cookies and pie, other rising late-night favourites, says Catherine Lash, creative director of The Wedding Co.

Ms. Pizale will be doing a cereal station featuring sugary varieties like Captain Crunch and Cocoa Puffs at a September wedding.

Retro, carnivalesque themes also feature big this summer – think old-style hot dog carts, candy floss and doughnut stations and poutine, albeit the gourmet variety.

The trashy goods replace the more austere offerings of fruit and mini-pastries at late-night receptions of yore. “It just doesn’t really do it,” says Ms. Pizale.

Ultimately, the down-home snacks serve as “a reflection of you as a couple,” says Ms. Lash. “What do you go home and eat late at night?”

A cubist approach to cocktails

noreply@blogger.com (Smart Partyer) — Fri, 30 Jul 2010 07:00:00 +0000

Link: http://www.mydesert.com/apps/pbcs.dll/article?AID=20107270333
MONICA TORLINE AND ANGELA FRANZER

Freeze berries into ice cubes and plop into your favorite drink. (Photos by Paul Tenebrini The Desert Sun)
The perfect cocktail can brighten any day.

While we're always on the prowl for interesting drink recipes, we figured it was about time to roll up our sleeves and get a bit more creative.

Enter the Colorful Cube Experiment, in which we froze a selection of our favorite mixers and vibrant garnishes in the hope of giving our beloved cocktails that special kick.

These aesthetically pleasing designer ice cubes are great for parties and guarantee a tantalizing kick of extra flavor.

No watered-down drinks for us, please.

THE MIXERS

Orange juice

Cranberry juice

Citrus soda

Tonic water

Cranberry juice ice cubes
OUR FAVORITES

Cranberry juice: We love cranberry juice, so this icy treat was destined to become one of our favorites. Try adding these cubes to a Bay Breeze, which happens to be the epitome of a carefree summertime cocktail. Try one at home:

Bay Breeze

2 ounces of vodka

3 ounces of cranberry juice

3 ounces of pineapple juice

Pour vodka in a chilled glass with cranberry ice and top with juice. Stir and garnish with a lime wedge if desired.

Lemon and lime ice cubes
Tonic water: The inspiration for this experiment started with a rumor that making tonic cubes enhanced the flavor of the sprightly Gin and Tonic. We couldn't agree more, as it kept cocktails bubbly for a longer time than with a more pedestrian cube.

Gin And Tonic

2 ounces of vodka

3 ounces tonic water

Fill a Collins glass with your tonic cubes and add vodka. Pour in tonic water, stir and garnish with a lime wedge.

THE GARNISHES

Raspberries

Strawberry slices

Lime slices

Lemon slices

Blueberries

Blackberries

Maraschino cherries

Fresh strawberry ice cubes
OUR FAVORITES

Limes: Who doesn't love the refreshing taste of lime in a beer, margarita or when feasting on delicious Mexican food? It only makes sense that a 'rita on the rocks with lime-flavored ice would be a hit.

Basic Margarita

2 ounces of tequila

1 ounce of triple sec

Juice from 2 limes

A splash of lemon juice

Add ingredients to a cocktail shaker with ice. Shake and strain into a salt-rimmed margarita glass with lime ice. Garnish with a lime.

Strawberries: Angela writes, “My family and I used to pick strawberries a few times each summer when I was a kid. Every time I pop a strawberry in my mouth I can't help but recall those fond childhood memories.

“Now that I'm 25, adding a little alcohol to my favorite fruit is A-OK in my book.”

She suggests sampling these fruity cubes with a Spiked Strawberry Lemonade.

Spiked Strawberry Lemonade

1 ounce of strawberry margarita mix

2 ounces of vodka

3 ounces of fresh-squeezed lemon juice

Fresh strawberries

Muddle berries in a chilled glass. Add strawberry cubes. Pour margarita mix, vodka and lemon juice in a cocktail shaker with ice. Strain into glass. Garnish with a lemon wheel if desired.

Blueberries: It's been a bumper crop this year, and we couldn't resist seeing what we could do with a little blue in our cubes.

On their own, the berry cubes do not pack a powerful punch. But they really gussy up a drink. We found it best to use a flavored liqueur to amp up the flavor.

Blueberry Sweetheart

1/2 ounce amaretto

1/2 ounce blueberry schnapps

8 ounces ginger ale

Let those blueberry cubes clink into a chilled highball glass. Add your liquids and stir. Garnish with a maraschino cherry for an all-American look.

The cocktail crowd

noreply@blogger.com (Smart Partyer) — Thu, 29 Jul 2010 07:10:00 +0000

Link: http://www.detnews.com/article/20100722/LIFESTYLE05/7220311/1463/LIFESTYLE05/
Melisa Renteria
On AMC's 'Mad Men,' mixed drinks are the recipe for success

"Mad Men" ad executive Don Draper is never far from a cocktail. (AMC)
Cocktails are as much a character on the Emmy-winning series "Mad Men" as Don Draper and his colleagues at the fictional 1960s-era New York ad agency. Deals have been made and broken, relationships born and killed, and creative minds put to the test over a Bloody Mary or Old-Fashioned.

With Season 4 of the hit show beginning Sunday, it's a good time to take a look at the classic cocktails that are the drinks of choice among the "Mad Men" set. Sit back, have a drink and take a trip back to a time when pregnancy and business hours didn't mean cocktails were off-limits.

Old-Fashioned

Who's had it: Draper's drink of choice -- we knew this bourbon-based libation was his preference before we even knew his name -- is among six cocktails that date back to the 1800s. Local bartenders say they get a few requests for this fruity, slightly bitter cocktail, mostly from businessmen wanting to unwind.

"It's a sipping drink," explains Jesse Pantoja, a bartender and manager with more than nine years experience.

Where to get it: Most bars, especially those catering to the executive crowd. Try Morton's the Steakhouse.

Classic martini

Who's had it: Roger Sterling favors this vodka-based classic whether he's at lunch commiserating with colleagues or trying to get through dinner with family. He's even shared a few with Don (remember the oysters and martinis lunch from Season 1?). Whether ordered with extra vermouth, no vermouth or a touch of olive juice, "martinis are made to be crisp," says Stephen Drew, a hotel bar food and beverage director.

Where to get it: Almost any place that serves liquor and has a bar stool.

Bloody Mary

Who's had it: Known as a hangover cure and brunch-time beverage, Duck Phillips tried to woo Sterling Cooper copywriter Peggy Olsen with this vodka/tomato mixture with a kick. He succeeded, but not in the way we expected.

From the 1960s to today, this cocktail has never seemed to wane in popularity.

"We get quite a few orders for it, especially on Sunday mornings," Pantoja says.

Where to get it: You can get it pretty much any place that serves alcohol.

Tom Collins

Who's had it: Little Sally Draper has proven her bartending skills making this gin-based libation that shares a spot with the Old-Fashioned and martini among the six original cocktails. (The Manhattan, Daiquiri and Sidecar are the others.)

Though not among the most popular cocktails, bartenders say they still get requests for this classic, mostly from older patrons. Maybe they're reliving their own "Mad Men" days.

Where to get it: Your best bet is at swanky bars frequented by business executives.

Vodka gimlet

Who's had it: When Betty Draper was torn on whether to take back Don at the end of Season 2, she went into a Manhattan bar and ordered this tangy cocktail. Its effects were a bit surprising.

Men and women of all ages enjoy this easy-to-make cocktail, say bar keeps.

Where to get it: A bar wouldn't be a bar without the ingredients for this libation. All you need is vodka and a touch of lime.

Cold, refreshing drinks perfect for facing the summer heat

noreply@blogger.com (Smart Partyer) — Thu, 22 Jul 2010 07:00:00 +0000

Link: http://www2.insidenova.com/isn/lifestyles/columnists/article/cold_refreshing_drinks_perfect_for_facing_the_summer_heat/60689/
MARY ANN KAUCHAK

Mary Ann Kauchak/ For the News & Messenger
Watermelon Slush is a great way to cool down on a hot summer day. Be sure to counter alcoholic beverages by drinking an equal amount of water to prevent unwanted side effects.
Driving in slush can be dangerous in the winter. Drinking this fruit-flavored slush with unbridled abandon can be dangerous, too!

The current rash of extremely hot weather can cause our bodies to become dehydrated; drink-ing more water in this heat is a must. Consuming alcohol removes precious fluid from our tissues and adds toxins. Counter alcoholic beverages by drinking an equal amount of water to prevent unwanted side effects.

Here is a bevy of invigorating concoctions, made with and without alcohol, to mix up for your next party.

Southern sweet tea and various mixed drinks call for “simple syrup” as a sweetener. Simple syrup is essentially sugar in a liquid form, so the sweetness evenly permeates a drink instead of sinking to the bottom as a solid. To make a batch of simple syrup, simmer equal parts sugar and water in a saucepan until the sugar dissolves and mixture is clear. Cool before adding to drinks. Store leftover syrup in airtight container in fridge for several weeks.

I’ve recently noticed numerous drink recipes made with watermelon in current food magazines. After a little experimentation, I came up with Watermelon Slush using frozen fruit bars. Trying to simplify ingredients, I used Edy’s Frozen Lime Fruit Bars to create the slushy-sweet texture. Watermelon, Bacardi Gold, a couple of frozen pops and a spritz of fresh lime juice mingle in this seasonal aperitif. For added color, half a shot of grenadine syrup is optional. Rimming the martini glass with green sugar crystals adds flair!

If you prefer slush for a crowd, try Dangerous Slush made with tequila, gin or rum. You’ll need an extra large mixing bowl (glass or plastic), or use a plastic bucket, brand new of course. Make room in your freezer to store this concoction overnight.

This year’s harvest of juicy peaches will help you whip up Peach Smash made with only three ingredients; peaches, pineapple juice concentrate, and rum. And finally, for the adventurous spirit, how about a thirst-quenching Cucumber Spritzer made with garden-fresh cucumbers, gin and simple syrup?

If these drinks don’t cool you during the dog days of summer, nothing will!

MAK’SWATERMELON SLUSH

(3-4 servings)
2 cups seedless watermelon, cubed
1/3 cup Bacardi Gold
2 Edy’s fruit bars,lime
Squeeze of fresh lime juice
Place ingredients in a blender with a handful of ice cubes. Blend until well mixed. Serve immediately or store in freezer for later.

DANGEROUS SLUSH for a crowd

(approx. 20 servings)
1 (12-oz.) can frozen orange juice concentrate, partially thawed
1 (12-oz.) can frozen lemonade concentrate, partially thawed
1 (12-oz.) can frozen limeade concentrate, partially thawed
3 (12-oz.) cans of water (use concentrate cans for measuring)
1 (16-oz.) bag frozen strawberrie
1/2 cup superfine sugar or 3/4 cup simple syru
1 fifth top-shelf tequila, gin or rum (I use rum)
* You can buy superfine sugar in boxes next to the regular sugar in the supermarket, or simply add regular granulated sugar to your food processor and process until fine. Combine all ingredients in large mixing bowl or new, plastic bucket; stir well to blend. Divide mixture into smaller plastic containers with tight-fitting lids for ease of storage overnight in the freezer. Scoop frozen slush into beverage glasses and insert a thick straw to use as it melts. [I prefer to lower the alcohol content by using 2 parts slush and 1 part club soda.]
— adapted from Dr. BBQ’S Barbecue All Year Long Cookbook (St.Martin’s Press, 2006)

PEACH SMASH

(4 servings)
2 large, ripe peaches,unpeeled
6 ounces frozen pineapple juice concentrate
¾cup light rum
Cut unpeeled peaches into chunks. Place peaches, concentrate and rum in blender. Fill with ice cubes and blend until well mixed. Serve immediately.
—Revolutionary Recipes/Concord a la Carte (Wimmer,2002)

CUCUMBER SPRITZER

(1 drink)
1 cucumber,peeled and seeded
1 shot good gi
Splash of fresh lime juice
Splash of simple syru
Chilled seltzer
Cut cucumber into chunks and puree in blender until smooth. Fill a tall beverage glass with ice. Add 2 ounces of cucumber puree, gin, lime juice and simple syrup; stir. Fill the glass with seltzer and stir again. Aaaah!

Serious Cocktails: Alcohol Delivers Flavor, Just as Fat Does in Food

noreply@blogger.com (Smart Partyer) — Wed, 21 Jul 2010 07:22:00 +0000

Link: http://www.seriouseats.com/2010/07/alcohol-strength-proof-is-flavor.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+seriouseatsfeaturesvideos+(Serious+Eats)
by Paul Clarke

[Photograph: Robyn Lee]
While discussions about a drink's alcoholic payload typically focus on how fuzzy (or not) that drink will make you feel, the strength of spirits and liqueurs in a cocktail has another important function. As Jason Wilson writes in today's Washington Post, the alcoholic strength, or "proof," of a cocktail's ingredients plays a big role in that drink's flavor.

Wilson writes that bartenders are increasingly taking a spirit's proof into consideration when preparing a cocktail. "[T]here is a logical reason why craft bartenders seek out higher-proof spirits," Wilson writes. "Alcohol delivers flavor, just as fat does in food. It's a similar reason why alcohol levels have crept up in wine in recent years: people expect that explosion of fruit in the mouth. In mixing cocktails, bartenders want all the various ingredients to pop with flavor, and the rich mouth feel that high-proof spirits convey."

Spirits such as whiskey or gin are typically distilled and aged at a much higher percentage of alcohol than that at which they're sold (exceptions include cask-proof whiskies and other overproof spirits). For reasons related to everything from taxes to potability to profitability, most spirits are diluted with water before being bottled; while the alcohol percentage varies by style of spirit and by brand, 80 proof (or 40 percent alcohol) is the lowest strength that a distilled spirit may be sold, and many familiar brands are marketed at this minimum strength (most liqueurs and other mixers are sold at less than 80 proof). Higher-proof spirits simply have less water in the mix, and along with the higher percentage of alcohol comes a greater concentration of all those other components of a spirit that contribute to its taste.

As I wrote in February in the San Francisco Chronicle, craft bartenders across the country have a fondness for working with higher-octane spirits such as the 100-proof rye from Rittenhouse and the bonded apple brandy from Laird's (under somewhat archaic government definitions, "bonded" simply translates as "bottled at 100 proof"). Other favorites among these bartenders are spirits such as absinthe (which, at an alcoholic strength of anywhere from 100 to 144 proof, packs a wallop of both potency and flavor), liqueurs such as the 114-proof green Chartreuse, and—especially among the tiki set—rums that may range up to 151 in proof.

As Smuggler's Cove owner Martin Cate told me at the time, "A rum's proof really makes it stand up, particularly in tropical-style drinks where you have so much other stuff you're throwing at it." In the bar's signature Rum Barrel, Cate uses a base of 151-proof Lemon Hart demerara rum to give the drink the proper vavoom of flavor.

"I was using a regular (rum) and it didn't have the poppity, punchity goodness I was looking for, but a little Lemon Hart 151 really made its day. In tiki, it's about rum standing up to the other ingredients and punching their way through."

Needless to say, higher-proof spirits need to be served carefully, because along with that "pop" of flavor comes a "pow "of alcoholic potency. But a Manhattan made with 100-proof rye whiskey or a martini made with 110-proof Old Raj gin can be a surprisingly beautiful thing, and adventurous drinkers should take the base spirit's proof into consideration when working out the flavor of the drink.

Wine Cellar Sorbet Puts the Bottle in Your Bowl

noreply@blogger.com (Smart Partyer) — Wed, 21 Jul 2010 03:38:00 +0000

Link: http://blogs.browardpalmbeach.com/cleanplatecharlie/2010/07/wine_cellar_sorbet_review.php
By John Linn

Want to drink your wine and eat it too? Check out Wine Cellar Sorbet, a gourmet sorbet I found this week shopping at health food store Tunie's in Coral Springs.

The pint tubs of wine-flavored sorbet take the gourmet-ice-cream trend to another level. It comes in nine flavors, ranging from sangria to champagne to Cabernet Sauvignon, each costing about $5 a tub. Despite the fact that they supposedly taste just like the flavors of wine they're named after, the sorbets are alcohol-free and free of dairy, gluten, and fat. The ingredients listed are basically sugar, water, and wine extract.

But when I popped open a tub of Wine Cellar Sorbet Ruby Port last night, I could tell right away I was going to be disappointed. The tub I had purchased had obviously completely melted and then refrozen, and it wasn't in the car ride home. Under the layer of cellophane sealing the top was a collection of jagged ice crystals and a thick residue from the sugar that had refrozen. The "creamy" texture the WCS website touts had been ruined. Instead, it was grainy with thick ice crystals throughout.

I dug out the top layer of sorbet and tossed it in the sink as well as a layer near the sides, which left me with a suitable bit in the middle of the pint. I scooped that bit out and gave it a try. It tasted and smelled just like port. The aroma was sweet and a little jammy, with that slightly buttery-aged flavor port has going on. If it were a bottle of wine, it probably wouldn't be terribly complex stuff, but as the front of the package mentioned, it did taste of sun-ripened cherries.

I'd love to try the other flavors of WCS, but I'd be hesitant if they had been so badly melted and refrozen like this one. I've had other ice creams from Tunie's (which I'll talk about in a future post), and they didn't have this problem, so I don't think it's the store. Maybe I just got unlucky and grabbed the wrong package.

Ouro Verde Vinho Verde 2009 is a delightful wine from Portugal

noreply@blogger.com (Smart Partyer) — Sat, 17 Jul 2010 07:00:00 +0000

Link: http://www.cleveland.com/taste/index.ssf/2010/07/ouro_verde_vinho_verde_2009_is.html
Donald Rosenberg

Allison Carey, The PD
The bottle: Ouro Verde Vinho Verde 2009.

Price: $7.99.

Varietal: Blend of white grapes.

Where it's from: The Minho region of northern Portugal, where wineries make the country's famous vinho verde (green wine) that are low in alcohol and meant to be drunk young. Caves da Cerca is one of the principal crafters of these delightful wines.

Where we found it: Heinen's in Shaker Heights.

Tasting notes: Almost clear in color, the wine has lemon zest and herbs on the nose. Clean, light citrus flavors introduce themselves on the palate, along with a slight spritz to tickle the tongue. A refreshing tartness takes over on the close. It's a splendid choice (and value) for hot days.

Pairings: Fish, chicken, raw vegetables, appetizers and creamy cheeses.

Belhaven St. Andrews Ale is a good thirst quencher after a few rounds

noreply@blogger.com (Smart Partyer) — Fri, 16 Jul 2010 07:02:00 +0000

Link: http://www.cleveland.com/taste/index.ssf/2010/07/belhaven_st_andrews_ale_-_a_go.html
Marc Bona

PICK HIT: Belhaven St. Andrews.

PEDIGREE: Those who like Bass Pale Ale will enjoy this. The Scottish-brewed Belhaven is reminiscent of its English counterpart. It's not too hoppy, almost heavy but not quite, and only 4.6 percent alcohol. "The Home of Golf," as its label suggests, is also the home of a drinkable ale.

Why hoist one: The famed course of St. Andrews plays host to the 139th British Open, under way this week.

What you'll pay: $9.99 for a six-pack of 12-ounce bottles.

Tools of the drink trade

noreply@blogger.com (Smart Partyer) — Fri, 16 Jul 2010 07:00:00 +0000

Link: http://www2.timesdispatch.com/lifestyles/2010/jul/14/f-drin14s1-ar-290848/
-- Holly Prestidge
If you're going to be mixing drinks, here are a few pieces of equipment that every bartender should have.

Barspoons are typically used for stirring and measuring and many are made of stainless steel. They can also be good tools for crushing ingredients, if you don't have a muddler handy.

Muddlers are tools that crush or grind pieces of fruit, herbs, sugar cubes and other ingredients. Some barspoons have muddlers at the top.

Shakers are essential and come in two varieties, Boston and cobbler. The Boston shaker has two parts, typically made of steel and glass. The two pieces fit together and form a seal. The cobbler shaker has three parts, including a metal tumbler, a lid with a built-in strainer and a small cap that fits over the lid.

Blenders, can and bottle openers and corkscrews are a must.

If you don't use a cobbler shaker, you may need a strainer when you mix drinks. There are two varieties, the hawthorn and the julep. The former is more common and has a wire spring that goes around the rim of a glass and several prongs that keep it in place. The julep version is a single piece of metal with a round, bowled surface with several small holes in it.

Citrus reamers allow you to press fruit to get fresh juices.

A bar measure, or a jigger, allows you to properly measure your alcohol. This tool typically has two small cups attached to each other in the shape of an hourglass. One measures a jigger, or 1.5 ounces, while the other measures a pony, or 1 ounce.

Garnishes

Now that you've made your drink, how will you garnish it? Some basics are: sugar or salt, olives, maraschino cherries, celery stalks, cocktail onions, sprigs of mint, and orange, lime and lemon slices.

Bar trivia

Where did the term "highball" come from and what does it mean?

Highballs are mixed drinks made from liquor and a carbonated beverage or water and ice. It's also a railroad term that signals to an oncoming train that the tracks ahead are clear and that it may proceed ahead at full speed. In the drinking world, it became synonymous with the beginning of the evening and the perfect time to start drinking.

Top Ten Summer Cocktails to Try

noreply@blogger.com (Smart Partyer) — Thu, 15 Jul 2010 08:09:00 +0000

Link: http://www.chicagonow.com/blogs/todays-chicago-woman-culture-dining-nightlife/2010/07/top-summer-cocktails.html

It's another scorching, scandalous summer in the city. You've already packed away your parkas; why not ditch your cold-weather cocktail hour staples and try one of these new sweet, summery drinks to celebrate the season?

Jinjitsu at Pops for Champagne

Craving a taste of the tropics? The Jinjitsu cocktail from the whimsical Pops for Champagne bar in the Loop looks and tastes like a Caribbean sunset. The popular drink is made with La Favorite Rum from the island of Martinique, Koval's Ginger Liqueur, a splash of grapefruit bitters, fruity guava purée, and then topped off with Prosecco for a bubbly twist. Pops for Champagne is located at 601 N State Street, 312.266.7677

Look Better Naked Margarita at Nacional 27

A margarita for bikini season? Believe it. The Look Better Naked margarita at Nacional 27 in the Loop is made with organic Sambazon açaí berry smoothie mix, agave nectar, fresh lime juice, egg white, rosemary, and Herradura Reposado tequila. Full of antioxidants, fiber, protein, vitamins C, and cholesterol-reducing fructans (and did we mention tequila?) it’s a healthier twist on a sweet summer favorite. Nacional 27 is located at 325 W Huron Street, 312.664.2727

White Rabbit at Epic Sky

This vibrant, gingery orange creation at the hot rooftop dining spot EPIC Sky cribs its name from Alice in Wonderland’s famous bunny and will bring a Cheshire Cat smile to those craving something just a little bit wild. Made with Ketel One Oranje vodka, fresh carrot juice, a kick of ginger and simple syrup, it’s light enough for a summery night but still hopping with flavor. EPIC is located at 112 W Hubbard Street, 312.222.4940, www.epicrestaurantchicago.com

White City Cocktail at The Gage

Like Chicago itself, the White City cocktail at the Gage on Michigan Avenue has both beauty and bite. Made with local Death’s Door white whiskey and a splash of sweetness from grapefruit juice, Citrónge orange liqueur, and mezcal (a beverage native to Mexico, distilled from the agave plant) you can toast your favorite city while gazing out at Millenium Park. The Gage is located at 24 S Michigan Avenue, 312.372.4243

Cherry Lime Rickey at the Gage

For a summery twist on an old-school cocktail, try the Cherry Lime Rickey, also at The Gage. Typically made with gin, this version is a creation of Belvedere vodka, sweet brandied and Maraschino cherries, a splash of lime juice, simple syrup, and is served on the rocks with soda and a fresh lime. The Gage is located at 24 S Michigan Avenue, 312.372.4243

Flor Blanco Punch at Rebar

Fun, fruity, and great for groups, the Flor Blanco Punch from Rebar at Trump is summer in a glass. White sangria is accented by the St. Germain elderflower liqueur, distilled from a star-shaped European flower, as well as Grey Goose vodka and a mix of colorful fresh fruits. The Punch is available by the glass, carafe, or punch bowl. Trump is located at 401 N Wabash Avenue, 312.588.8000

Caliente Cocktail at Sushisamba Rio

Some like it hot, and for those who have no intention of cooling off this scorching summer, the Caliente cocktail at the hot Japanese-Brazilian fusion restaurant Sushisamba Rio doesn’t disappoint. Made with Leblon cachaça (Brazil’s national liquor), sweet passion fruit and mango juices, a dash of aji panca (a Peruvian chili pepper), and simple syrup, it’s an exotic taste of Rio de Janeiro in River North. Sushisamba Rio is located at 504 N Wells Street, 312.595.2300

Hakata at Sushisamba Rio

Also from Sushisamba Rio in River North comes the exotic Hakata cocktail. named for a city on the island of Kyushu in Japan. This cool, tangy, eye-popping creation is made with Finlandia Grapefruit Vodka, the juice of the yuzu (a Japanese citrus fruit), simple syrup, and grenadine. Sushisamba Rio is located at 504 N Wells Street, 312.595.2300

Nine Island Cocktail at N9NE Steakhouse

The Nine Island cocktail from the swanky N9NE Steakhouse is a sweet, flavorful rum concoction with a peachy twist. Made with Brugal Extra Viejo Rum, the golden Spanish liqueur Licor 43, a dash of pineapple juice, and peach bitters, it’s shaken and served in a martini glass with a splash of ginger ale. N9NE is located at 440 W Randolph Street, 312.575.9900

Green Fairy at Potter's Lounge

For adventurous Chicagoans longing for a taste of something français, the tableside absinthe drip service at Potter’s Lounge at the Palmer House Hilton luxury hotel offers a chance to sip the drink of choice of Degas, van Gogh, and Picasso. Served with a traditional water spigot, spoon and sugar cube, the absinthe is then made into specialty cocktail “La Fée Vert” (The Green Fairy) with Le Tourment Vert absinthe, Dekuyper apple pucker, sour mix and orange juice. It’s an artesian, Parisian take on summer cocktailing. Potter’s Lounge is located at 17 E Monroe Street, 312.726.7500

Romancing The Orange

noreply@blogger.com (Smart Partyer) — Tue, 13 Jul 2010 07:15:00 +0000

Link: http://www.jamaica-gleaner.com/gleaner/20100710/cleisure/cleisure3.html
Tony Deyal
The world will experience one big Dutch party tomorrow! That is not just nostalgia speaking, although when I was in my teens, Dutch parties were all the rage. What made them Dutch rather than just parties were that you had to carry something to the party - boys were expected to supply the drinks and the girls were expected to provide the goods and goodies, however defined.

As far as the girls were concerned, most of the boys had one objective and it had to do with the favourite Dutch flower, tulips, and whatever else was in bloom or bloomers.

However, the drinks were a different matter altogether - most boys going to a Dutch party intended to drink more liquor than they brought. Many came with two Caribs but brought a Johnny Walker appetite. My friend Orland and I had developed a reputation for 'busting' the neighbourhood Dutch parties - drinking out the liquor and asking for more. We were as popular as Dutch Elm disease, a tree-killing fungus identified in Holland in 1921.

There is also the 'Dutch disease', which has nothing to do with trees but with economics. The term was first used by The Economist magazine in 1977 to describe a problem which, at the time, was unique to Holland - its exploitation of natural resources, in this case oil, was accompanied by a decline in its manufacturing sector. In football terms, the 'Dutch disease' amounted to falling apart or completely losing it, literally and metaphorically, in the finals. It was more than a fungus, it was a blight that infected the team for many, many years.

The term 'Dutch party', 'Dutch treat' or 'going Dutch' really means that the costs are shared among all the participants in a party or gathering. In the days when men paid all the bills, or the person who invited the other drinkers paid the whole tab, this was meant as an insult to the tight-fisted Dutch. The anti-Dutch phrases originated during the Anglo-Dutch wars between England and the Netherlands in the 17th and 18th centuries. There were some very interesting 'Dutch' put-downs from those days that are still current. The one I like best is 'Dutch courage'. It is the quintessential bar-room pronouncement of invulnerability made under the influence of considerable alcohol.

Gin and tonic

In 1650, Franciscus Sylvius, a Dutch doctor, created gin in an attempt to cure a range of illnesses. This was then used by soldiers in the Thirty-Year War and was not just a hit but a lot of hits which reputedly had a calming, if not a totally numbing, effect before battle. In fact, even if you got your nether regions shot off, you could just 'gin' and bear it. As an aside, a polar beer walked into a bar, looked at the bartender and said, "I want a gin ... and tonic." The bartender asked, "No problem, but why the big pause?" The bear replied, "I don't know. I've always had them."

Since the Anglo-Dutch wars the present generation and their forebears used the phrases Dutch cap (contraceptive diaphragm), Dutch wife (in these days an inflatable sex doll), Dutch widow (prostitute), double-Dutch (gibberish), and Dutch bottomed (empty bottle). If the Dutch feel offended, they can then be offered some Dutch comfort, which means telling someone in pain or trouble that "things could be worse". In fact, things do get worse with put-downs like Dutch auction (an auction which starts with a high bid and works down), Dutch bargain (a one-sided agreement), Dutch cheese (baldness, e.g., Arjen Robben) and Dutch concert (an event in which everyone plays a different tune or sings a different song).

The story of the Dutch football team has always been like a Dutch concert, with players not making any concerted effort and with their fans disconcerted. It was as confusing and confused as double Dutch. In my Dutch party days, when football came to Trinidad television and the story of the fantastic Pele to our cinema screens (in the film Goal!), my friends all passionately supported Brazil. Later, some switched to Argentina. However, from the beginning, I was the deliberate exception. My love for European history, the stirring, romantic saga of William of Orange, founder of the nation and the need to be different made me support the Netherlands. Their long journey to soccer maturity was as hard on me as it was on the Dutch fans. I was an Orangeman among Carib-men and paid a high price in drinks for my belief that one day the House of Orange will rule the football world.

Tomorrow, the Nederlanders will be facing the Spaniards, and if they lose they can only blame themselves. Just before the semi-final between Spain and Germany, this joke began to circulate in Holland. One day in Bavaria, the seven dwarfs went off to work in the salt mine, while Snow White stayed at home as usual to cook their lunch.

'Dopey' pronouncement

However, when she went to the mine to deliver their lunches, she found there had been a cave-in, and there was no sign of the dwarfs. Tearfully, Snow White shouted down the mine shaft, "Hello? Is anyone there? Can you hear me? Bashful! Doc! Dopey! Happy! Grumpy! Sneezy!" (She knew it would be no good calling Sleepy.) Then a voice floated up from the bowels of the mine, "Germany will win the 2010 World Cup." "Thank God!" said Snow White, "at least Dopey's still alive!"

I might be as bad as Dopey in my support for the Nederlanders as Dopey was in rooting for Germany. However, for the past four years, I have clung steadfastly to my belief that 2010 is the year of the Orange. My friends who support Spain say that I am comparing apples with oranges and that oranges suck. My wife said that the orange might be sweet to taste now but might turn sour on Sunday. I reply, in all humility, that the Dutch will 'squash' Spain and their victory would be as easy as pie - apple pie - un pastel de manzana or, better yet, an appeltaart!

Mama’s Drinking Liquor Again

noreply@blogger.com (Smart Partyer) — Fri, 09 Jul 2010 07:50:00 +0000

Link: http://www.youtube.com/watch?v=_R_kgy8NpVw

San Diego speaks easy: Secret bars with a noir feel

noreply@blogger.com (Smart Partyer) — Fri, 09 Jul 2010 07:45:00 +0000

Link:http://sandiegonewsroom.com/news/index.php?option=com_content&view=article&id=42445:san-diego-speaks-easy-secret-bars-with-a-noir-feel&catid=28:drinking&Itemid=66
BY KARI LUU

Everyone loves the allure of a good secret. One of San Diego’s better-kept secrets, speakeasy-style bars have been popping up all over San Diego to provide high-class cocktails to socialites with a flair for drama.

Such venues are reminiscent of the 1920s Prohibition Era, when a constitutional amendment prohibiting the sale, transportation and manufacturing of alcohol sprouted hidden bars known as speakeasies. Although the law has been lifted for nearly a century, the thirst for quality alcohol remains, as illusive and luxurious venues provide a sleek alternative to dive bars.

The Noble Experiment

Things are not always as they appear. Secretly located inside a popular downtown eatery, The Noble Experiment is a bar hidden inside a restaurant: What may look like a stack of kegs by the restroom is actually a secret door, leading into a bar so elite and exclusive that it requires reservations several days in advance. The dim room sports a series of white booths next to a wall decorated with brass skulls, Rembrandt-style paintings and a crystal chandelier. Though seemingly gaudy, the gothic-style room is tastefully balanced and allows for intimate conversations.

The Noble Experiment is so set on quality alcohol and authenticity that it doesn’t serve spirits that didn’t exist before prohibition, such as vodka. The bartenders are experts at their art and ready to serve you a cocktail tailored to your taste. Be warned: Drinks range from $10-15 each. The Wellington Steak and Martini Lounge

An elegant and dark room, tessellation wallpaper and a small, dimly lit bar make for one romantic evening at The Wellington Steak and Martini Lounge. Although this restaurant can seat about 30 people, the mirrors paneled on one side of the wall give the perception of a spacious eatery.

The venue’s limited advertising and inconspicuous restaurant façade make it a hidden gem amongst a sea of chains. And while it’s more of a dining area for those looking to quench their appetites for succulent steak morsels, the Wellington’s friendly bartenders can whip up a mean martini ranging from a pre-dinner appetizer or a Godiva chocolate martini for dessert. Their ever-classy and refreshing Cucumber and Goose Martini, containing Grey Goose, fresh cucumber, mint, lemon juice and eucalyptus-infused syrup, is always in demand.

The Prohibition

Obnoxious drunks are not acceptable here; this strict bar in downtown San Diego even has a list of specific house rules to know posted on its website. Not only do they have a strict dress code, but they also do not allow name-dropping or lingering at the door.

Just like a true speakeasy, this venue with live jazz music is well-hidden and its misleading “Law Office of Eddie O’Hare” insignia on the door even has you believing you made a mistake. However, once you enter, you won’t regret the match-your-taste personalized drinks, exceptional service and alluring music.

Bing Crosby Lounge

Although not quite a speakeasy, as it is respectively located in Fashion Valley Mall, this upscale restaurant makes you feel right at home in the 1930s. It boasts an elegant bar and lounge area with plush cream furniture and candlelit tables. On occasion, tables are moved and patrons dance and swing to the pianist’s Cole Porter tunes. The ambiance is cool and suave; martinis are the standard poison of choice at this venue.

When looking for an escape from shady, gimmicky or run-of-the-mill bars, step into one of these speakeasy-style joints and snag a sip of finer things.

Phrase Origins: The Hair of the Dog

noreply@blogger.com (Smart Partyer) — Tue, 06 Jul 2010 07:59:00 +0000

Link: http://www.associatedcontent.com/article/5545980/phrase_origins_the_hair_of_the_dog.html?cat=47
Bridget Ilene Delaney

Does Niblet (the white one) or Woofles (the black one) have the advantage? After all, they would both like to be "top dog." Are they both "top dog?"
Credit: Bridget Ilene Delaney
© Bridget Ilene Delaney
It's often a phrase which makes those of us laugh when watching old movies and perhaps sometimes even old cartoons. When a person is drunk, they'll ask for the hair of the dog that bit them. You may see a cowboy or town drunkard at the bar and they may say something like, "give me a hair of the dog that bit me."

Read more. . .

Airlines' strategy includes creative cocktails

noreply@blogger.com (Smart Partyer) — Tue, 06 Jul 2010 07:50:00 +0000

Link: http://www.goerie.com/apps/pbcs.dll/article?AID=/20100702/BUSINESS05/307029977/-1/RSS
In the mood for a mojito, pomegranate martini or Red Bull-spiked cocktail?

Well, you won't have to head to a bar to indulge in these specialty drinks. Now you can find them on Continental Airlines flights to North American, Caribbean and Latin American destinations.

Customers can buy the mixes with alcohol for $9 and without it for $3.

Continental is joining other carriers that are getting creative with the drinks they're selling -- going beyond the wine and beer they already offer -- as part of the airline industry's ongoing efforts to increase revenue.

Southwest Airlines sells a $4 screwdriver. Delta Air Lines has a mix of rum, orange juice and cranberry-apple juice that it calls the Five O'Clock Somewhere and sells for $7.

Wednesday's announcement comes as travelers begin to fly in greater numbers after nearly two years of slumping demand. To make up for the declining revenue, most airlines have adopted new fees.

Airlines have been continually trying to find new ways reduce costs and increase revenue.

The trend started in 2001, when airlines began to stop offering meals in flights shorter than three hours, said Henry Harteveldt, a travel analyst with Forrester Research.

Successful Alcoholics trailer

noreply@blogger.com (Smart Partyer) — Mon, 28 Jun 2010 07:35:00 +0000

Link: http://www.youtube.com/watch?v=-ovw5XiutrM&feature=player_embedded

Don’t be a wine ignoramus!

noreply@blogger.com (Smart Partyer) — Wed, 23 Jun 2010 11:08:00 +0000

Link: http://epaper.timesofindia.com/Default/Scripting/ArticleWin.asp?From=Archive&Source=Page&Skin=TOINEW&BaseHref=TOIBG/2010/06/20&PageLabel=46&EntityId=Ar04600&ViewMode=HTML&GZ=T
Indrani Rajkhowa Banerjee
From the Presidential Estate to CEOs, everyone is making a beeline for wine workshops, says

THE occasion was CII’s annual retreat for CEOs in a luxury resort in the backwaters of Kerala, where 25 heavyweight CEOs alternated between luxurious spa sessions and a forum where guest speakers touched upon diverse industry topics. Ironically, the person who was most sought after was not “one among them”. It was Kapil Grover, owner of Grover Vineyards in Bangalore, who was invited to talk about wine appreciation. “They wanted to know everything! From ‘how do I know my red?’ to ‘how to pair champagne with tandoori’,” says Grover.

As upwardly mobile Indians take to wine drinking in a big way, uncorking brands to celebrate every special occasion, wine has become the ticket to belong in the right places. Celebrity bartender Shatbi Basu gushes how a group of top cardiologists in Mumbai attended one of her workshops, wanting to “understand the nuances of wine drinking to appear knowledgeable when they travelled abroad!”

India consumes roughly six million bottles of wine (in the Rs 400-plus bracket) every year. From private dinners to corporate banquets, wine seems to be the centre of conversation. Taking a cue, some five-star hotels have tied up with vineyards to send their guests for visits to wineries.

Delhi Wine Club president Subhash Arora recalls the day he was whisked away in a VIP car to the Presidential Estate, the residence of the private secretary to the President of India, for a dinner party. Arora was to “enlighten the august gathering on wine pairing and storing.” He was amazed by the enthusiasm people showed. On any given week, Arora gets at least one request from corporates or p r ivat e groups, especially society ladies, to teach them wine etiquette. A consultant usually charges Rs 20,000 from corporates (excluding the wine) for an hour-long session and Rs 2,000 per person.

Wine making and appreciation classes at Wine Society of India and Wine and Spirit Education Trust can be counted as some popular ones. PR person Aanchal Suvarna, who attended such a workshop, says, “The refresher course, which included topics such as product knowledge, glassware and nuances of wine serving, made us more knowledgeable about a drink that’s a way of life in our profession.”

So, what are the do’s and don’ts for starters? “If you are gifting, then it has to be an imported Bordeux or Champagne, or any good brand from Italy, France or Australia,” says Craig W Wedge of Fine Wines n More, who likes to gift Salvatore Ferragamo wine. “If you are stocking up at home, keep a mix of white and red wine. Though it’s a matter of personal choice, the popular labels would be French Bordeaux, Australian Shiraz, Italian Chianti, Chilean Cabernet Sauvignon, French Beaujolais and Californian Zinfrandel.” Wedge says the biggest hurdle is to store wine at home, especially in the Indian climate. He advises his clients to invest in a good cabinet, available between Rs 30,000 and Rs 2 lakh or build a basic cellar.

Eager to know your Pinot Noir from Cabernets? Just clear those clouds of ignorance and plunge into the glistening world of the bubbly!

BYOBs in Chicagoland

noreply@blogger.com (Smart Partyer) — Fri, 18 Jun 2010 07:08:00 +0000

Link: http://www.examiner.com/x-788-Chicago-Wine-Examiner~y2010m4d29-BYOBs-in-Chicagoland
Patrick W. Fegan

(k)new restaurant on west fullerton
Metromix
Chicago is a lucky town when it comes to wine. We have a big enough population to garner a great collection of wines from all over the world, we have a wealth of stores from which to buy these wines to enjoy at home and we have thousands of restaurants where we can enjoy them as well. And, of the latter, we have a pretty good collection of those that don’t have wines on offer but do allow you to bring your own. BYOB’s they call them and Chicago has a lot.

Restaurants that offer wines for sale need first to obtain a liquor license. The cost is not prohibitive in most cases; but for BYOBs – the bureaucracy, the lawyers, the personal invasions, the time and the unpredictability —are just not worth it. For them, they’d rather just provide the food, the service and the venue and let you bring the wine. Many charge a nominal amount – a few dollars a bottle or the like – but most don’t. But when you realize that restaurants that do have wine lists charge 2 to 3 times as much for the wine as you could buy it for yourself at a shop, it winds up always being more interesting economically if you bring your own.

Early on in this writer’s experience, most of the BYOBs were Chinese which later expanded to other oriental. For the finicky, this kept the wine options slim (the sweetness or the hot spiciness obviated many dry reds). This has now changed so that Chicago BYOBs are home to many different cuisines opening up the selection.

You can find lists of BYOBs in the READER or in TIMEOUT CHICAGO . But Jean Iversen has released her 3rd edition of “BYOB CHICAGO” with a collection of almost 400 restaurants across the Chicago area. Each spot has a brief description of cuisine and size, some hints at items available and an indication of whether or not there is a corkage fee (over three quarters do not charge for bringing wine). It’s broken down by cuisine (yep, still mainly Asian, but there are around 40 countries’ dishes available), by location and by amount of corkage fee. Plus there is a list of wine shops across the area from which to buy your own. It’s $13.95. Check it out at BYOB-Chicago.com. As some BYOBs may re-evaluate their alcohol status for various reasons it’s always a good idea to call ahead to make sure they are still BYOB. Also, some restaurants which do sell wines will allow you to bring your own under the right circumstances (for instance, you have an older or special wine they don’t carry). Talk to them to see what they’d charge and make your decision.

Recent good BYOB experiences have included Mixteco Grill, Pizza Antica, Caro Mio and (k)new.

Drunk guy falls on face!

noreply@blogger.com (Smart Partyer) — Tue, 15 Jun 2010 07:16:00 +0000

Link: http://canigetalawyer.com/2010/06/drunk-guy-falls-on-face/

Dash camera catches drunk guy as he totally fails field sobriety test and falls on his face. Filmed October 15, 2006

Beer of the Week: Top Five Everyday Drinkers

noreply@blogger.com (Smart Partyer) — Mon, 14 Jun 2010 07:40:00 +0000

Link: http://blogs.browardpalmbeach.com/cleanplatecharlie/2010/06/beer_of_the_week_top_5_everyday_drinkers.php
By John Linn

Unrepentant beer drinkers, rejoice! Each week, Clean Plate Charlie will select one craft or import beer and give you the lowdown on it: How does it taste? What should you drink it with? Where can you find it? But mostly, it's all about the love of the brew. If you have a beer you'd like featured in Beer of the Week, let us know via a comment.

There's a term among car geeks known as the "everyday driver." A Dodge Viper or a Ferrari is not an everyday driver (even though you may want to drive one every day). Instead, an everyday driver is a car that fits your needs and fulfills your desire to drive at the same time. It should be both comfortable and accessible. It should be easy to get in and out of and stylish enough to make you want to. It should have enough power, agility, and safety features to allow it to adapt to any road situation. Most of all, it should be fun to drive.

Beer is the same way. There are beers you want to savor slowly, such as rare Belgians and complex Stouts. Then there are "everyday drinkers" -- beers that you want to keep on hand at all times, to drink on a daily basis or whenever you feel the need for a brew. Like an everyday driver, they should be stylish (read: flavorful) and accessible (read: cheap). They should also be sessionable, which means low enough in alcohol content that you can sit down and have a few without getting crocked. But most of all, they should be fun to drink.

Without further ado, here are my top five everyday drinkers.

Lefthand Sawtooth Ale: Smooth and hoppy with an almost creamy vanilla character, Lefthand Sawtooth is an easy-drinking beer with the depth to back it up. At 4.75 percent alcohol, you can drink a few of these at a time, but it's not so light that you won't feel it. Lefthand hails from Longmont, Colorado, and is one of my favorite brewers. For a more serious session, try their Milk Stout.

Brooklyn Lager: You could blindfold me and plug my nose with a hairpin and I could still spot a Brooklyn Lager on one sip alone. A mix of American malts and hops with British and German tradition, this is a truly distinctive beer that bridges the gap between easy-drinking lager and flavorful American craft brew. Best of all, it's cheap and widely available in South Florida (most grocery stores carry it now). It's guaranteed to impress even your most beerphobic friends. For a slightly richer and more chocolatey body with the same drinkable character, go for the Brooklyn Brown.

Bell's Two-Hearted Ale: Many ultra-hopped IPAs often forgo one important attribute: balance. I love a Dogfish 90 Minute, for example, but I'm not going to drink three or four in a night. That's where Bell's Two-Hearted comes in. Its resinous hop notes are balanced by a rich, yeasty body with plenty of heft, but not so much that it fills you up outright. Like Brooklyn, Bell's has found its way into most grocery stores and liquor havens like ABCs. It's a downright drinkable IPA that you'll want to revisit again and again.

Red Hook Long Hammer IPA: Long Hammer is an oldie but a goodie. This hop-forward beer has been available in Florida for years and has earned a semi-permanent spot in my fridge. I love the way Long Hammer tastes in a cooler too. I can put a six-pack on ice and start grilling outside around noon and know that I can keep pulling on those citrusy brews until sundown. It's a great summer IPA in that it's not just a great grilling companion but also tastes great in chili or to cook sausages in.

Negra Modelo: What can I say -- Negra Modelo is my guilty pleasure. It's a dark beer, sure, but it's more like German-style bock or dark lager than a heavily malted beast. I can drink Modelo on sunny summer days or huddled on the couch watching movies. It's great with food (especially Mexican food -- it is Mexico's number-one dark beer) or to drink on its own. Plus it has that fancy foil coating over the cap. Now that's class. Negra Modela is also great to drink out of a mug, frosty or otherwise. And there just aren't that many occasions to drink beers out of a mug for me anymore. God bless Modelo!

How about you? What are your favorite everday drinkers? Tell us in the comments field below.

Wine: Pack a picnic with these summer quaffers

noreply@blogger.com (Smart Partyer) — Mon, 14 Jun 2010 07:02:00 +0000

Link: http://living.scotsman.com/features/Wine-Pack-a-picnic-with.6358961.jp
By Rose Murray Brown

£5 and under

PUJALET VIN DE PAYS DU GERS 2009
(£4.99, Waitrose)

ASDA TORRONTES 2009 Trivento
(£4.47, Asda)
Made by Chile's giant company, Concha y Toro, working in Argentina. Torrontes is an unusual grape with a shockingly floral aroma. It promises sweetness, but its palate is surprisingly zesty fresh and dry. Lighter in weight than many Torrontes, but a crackingly good price.

ANAKENA SAUVIGNON BLANC 2009
(£5, reduced from £6.49, Luvians, Cupar/St Andrews)
This has long been my favourite Chilean winery for consistency and value. This is a clean crisp quaffer from Rapel valley.

CSERZEGI 2008 Hilltop Estates
(£4.75, The Wine Society, www.thewinesociety.com)
A mildly spicy, crisp refreshing blend of irsai oliver and gewurztraminer. Perfect for picnics with its moderate 11.5 per cent alcohol.

DB SEMILLON/CHARDONNAY 2009
(£4.79 each for 12, or £5.99, Oddbins)
De Bortoli is known for its sensational Noble One sweet wine, but they make consistently good affordable dry whites. This was only made as the family reserve. I liked its balance of rich honeyed palate and vibrant acidity.

Under £10

CONOSUR RESERVE DRY RIESLING 2009
(£8.99, Tesco)
Lime and floral aromas, very sleek minerally palate, always a winner at tastings. Buy the Reserve riesling, rather than the standard, which is £1 cheaper.

TASTE THE DIFFERENCE PETIT CHABLIS 2008
(£7.49, Sainsbury's)
This well-made unoaked chardonnay comes from Union des Viticulteurs de Chablis, grown in the highest coolest vineyards hence the crisp taut palate.

VALSANZO VINA SAIZO 2008
(£8.95, www.fromvineyardsdirect.com)
As you read this, I will be in the Rueda region in Spain, where this wine comes from, hunting out more white wine bargains. In the meantime, enjoy this delicious, nutty, limey crisp aperitif made from 40-year- old Spanish verdejo vines cultivated using biodynamic methods.

DB PINOT GRIGIO VAT 11 2009
(£7.19, each for 12 bts, or £8.99, Oddbins)
Vittorio and Giuseppine de Bortoli left Asolo in Northern Italy in 1928, for Australia. Now in its third generation, his family winery is championing Italian varietals and styles. A rich weighty crisp dry take on the popular pinot gris grape.

STICH SAUVIGNON BLANC 2009
(£8.69, reduced from £10.99, Waitrose from 17 June to 3 July)

Jackson Estate's owner, John Stichbury, now has his nickname on his second label. Typical pungent hallmarks, zesty, characterful and full of life (like its namesake). A good buy on discount.

For beginners wine courses in Edinburgh and Glasgow, see www.rosemurraybrown.com

Say Yes to Cocktails With Dinner

noreply@blogger.com (Smart Partyer) — Wed, 26 May 2010 07:02:00 +0000

Link: http://www.citybeat.com/cincinnati/article-20713-say-yes-to-cocktails-with-dinner.html
By Michael Schiaparelli
Four Roses and Daveed's show how bourbon cocktails can work with a meal

On a “first date,” my friends Dave and Giselle went to China Grille, an upscale Asian restaurant off New York City’s Fifth Avenue. This was long ago, but even then I was into wine, so as he later related the details of their evening I asked what they drank.

I laughed when he told me, “Jack and Coke.” Not before dinner, I said, with dinner. He said again, maybe a bit confused, “Jack and Coke.”

Personally, I’ve always considered cocktails an early evening libation suitable with finger foods but not the main course. I mean, maybe knocking back margaritas with a chicken burrito platter would be OK, but even then I’d probably instinctively opt for a cerveza.

Apparently, though, pairing cocktails and fancy food is a hot trend in the restaurant business. To learn more about it, a few dozen local bourbon lovers recently climbed the narrow spiral staircase to Daveed's upstairs dining room and tasted through a selection of Four Roses bourbons and cocktails. Chef David Cook prepared a series of small dishes intended to pair with each whiskey, while Al Young (“Brand Ambassador”) talked us through each course.

Al explained that the bourbon brand dates back to the 1880s and began with a romantic tale. The founder, it’s said, asked a young Southern belle to be his bride and she promised to respond at a big ball. If she was not wearing a corsage of four roses, she had decided not to accept his proposal. Luckily, her gown was adorned with the flowers and the Four Roses brand was named in honor of the pair’s eternal love.

Now, I recall drinking Four Roses “American whiskey” in my youth and it was far from high-end stuff. It seems that beverage-giant Seagram’s had decided (for whatever reason) to split the brand into two distinct categories sometime in the 1940s. From that point, “Four Roses” was blended and marketed in the U.S. as a lower-cost (eventually, bottom-shelf) brand. In Europe and Asia, however, a premium bourbon with the same name continued to be available.

It wasn’t until the brand was sold to Kirin (the Japanese Brewery conglomerate) that Four Roses bourbon became available once again in the U.S. The brand’s opaque history is the subject of a book that Al is working on, but suffice to say that the Four Roses you’ll see for sale today is literally not your father’s whiskey.

In fact, all Four Roses bottlings are complex blends of two separate “mash bills” (i.e., the recipe for the base whiskeys, which contain different proportions of corn, rye and malt), fermented with five different yeast strains that reportedly create different characteristics in the finished product. For those who are counting, that means the master distiller, Jim Rutledge, has 10 different base products to blend together in various proportions to make his bourbons.

The evening’s first pairing was a single-barrel, 100-proof bourbon served with a delicious, delicate grilled shrimp atop a grainy, maple Johnny cake with a smoky/sweet corn relish. The whiskey, unfortunately, whomped the food. It was thick and unctuous, showing cherry and tobacco flavors backed with a good dose of rye spiciness. The chef (who admits that pairing food and wine is “a lot easier”) was looking to match the whiskey’s fruity, maple character but the powerful alcohol and heat was just too much for that shrimp.

The next pairing was better: a wonderful grilled “P’tit Basque” cheese sandwich with fragrant truffles and rich apple butter was paired with the 90 proof, small-batch bourbon. The slightly lower alcohol and the richer dish stood up to one another and the aromatic truffles matched the vanilla aromas in the whiskey perfectly.

The best pairings of the night, though, were two cocktails. The bold, sweet flavors of a “perfect” Manhattan (the single barrel bourbon mixed with sweet and dry vermouth) made for a spectacular match with a substantial slab of short rib meat, braised with cocoa and coffee flavors. And, even though the cocktail proved a touch too sweet for me, an enormous Mint Julep worked as an herbaceous, refreshing counterpoint to the fruity, smoky, nutty flavors in a boneless chicken thigh with paprika, dried cherries and walnuts.

Bolstered by my newfound appreciation for cocktail pairing, I can finally understand my friend’s intuitive pairing choice all those years ago. Jack and Coke would actually be a terrific match for something boldly flavored and slightly sweet, like Cantonese ‘Char Siu’ marinated pork spare ribs. It works for many of the same reasons as David Cook’s pairing of cocoa/coffee-braised short ribs with that Manhattan.

And now, 20 years later, Dave (if you’re reading this): I humbly apologize for laughing at your beverage selection. And the next time I find myself in an upscale restaurant with an over-priced, pedestrian wine list, I just might drink a cocktail, too.