Restaurateurs, retailers and food and drink journalists in England got the chance to drink wine from about three dozen wineries from the Pacific Northwest earlier today and the tab was picked up by U.S. taxpayers.
Thanks to a federal grant of $200,000 made to the wine promotional agencies from Oregon and Washington, the vineyards set up a day of tastings and presentations in London. The goal was to open up new markets for pinot noirs from Oregon and rieslings from Washington.
The United Kingdom is a huge $20 billion wine market that few American vintners, mostly from California, have managed to crack. While most smaller domestic wineries sell much of their wine through tour centers and to retailers in limited geographies, a growing number of vineyards are looking to markets in both Europe and Asia as a way to build a strong demand for their brands. The quality of American wines, coupled with the weakness of the American dollar, makes many of these wines a bargain on the international market.
By joining forces and getting the government to underwrite the event, the Pacific Northwest wineries are better able to get the attention of the London wine community. It will be interesting to see if exports from the two states increase during the next few years.
Monday, January 21, 2008
Sunday, January 20, 2008
Study: It Tastes Better if You Spend More
A study about how people view the taste of wine based on its price conducted by researchers at the California Institute of Technology in Pasadena and published this week in the Proceedings of the National Academy of Sciences has been getting a ton of play in the media.
The basic finding is that people believe higher priced wines taste better. Even when the prices had been switched so the cheaper wines were represented to the study participants as the most expensive.
The study was conducted in California using 20 volunteers asked to taste wines with fake prices tags. The volunteers were given five different wines to try at 15 different sessions during the study. While tasting each wine they were told a price. The wines used in the study ranged from $5 to $90 a bottle. The study participants picked the cabernet sauvignons with the higher fake prices eight out of 10 times. The researchers hooked the consumers up to brain scan devices to watch activity in the medial orbitofrontal cortex and found that they were happier when given the wines that they thought were higher priced.
The researchers later replicated the study at the Stanford University Wine Club and got the same results. Then, eight weeks after the original study, participants were given the five wines to try with no suggestion of price. The $5 wine was selected by most of the participants.
So what can we learn from the 20 consumers in this study? One thing is certain: the price of wine is one of the most important elements in a vineyard's marketing plan. Is a $180 bottle of Opus One really six times better than a cabernet blend sold at another nearby Napa winery? The answer in most cases is certainly not, unless you are hosting a business dinner with an important client who has always wanted to try Opus One.
The study clearly shows that price is a key factor in how consumers perceive the quality of a wine. In my experience this holds true for spirits and beer. When looking at a big restaurant wine list with a hundred bottles or more, often two thirds of them are virtually unknown to most people. They might focus on a style or region that they enjoy as a way of making the selection. The prices on wines they do know can give them a hint about the fairness of the restaurant's pricing. However, the study by the California Institute of Technology suggests that restaurants that inflate wine pricing may actually have happier customers at the end of the meal.
The study is a reminder to all of us who enjoy wine to trust our own palates more than price tags. It is easy to believe that something must be really good if a winery, distiller or brewer is bold enough to place a big ticket on the bottle. In many cases the price does reflect costlier ingredients, extra aging, special handling and the skill of the maker. In some cases, the marketing department has decided to charge a certain price for the simple reason that they can. Discerning the difference is each of our jobs as consumers.
The basic finding is that people believe higher priced wines taste better. Even when the prices had been switched so the cheaper wines were represented to the study participants as the most expensive.
The study was conducted in California using 20 volunteers asked to taste wines with fake prices tags. The volunteers were given five different wines to try at 15 different sessions during the study. While tasting each wine they were told a price. The wines used in the study ranged from $5 to $90 a bottle. The study participants picked the cabernet sauvignons with the higher fake prices eight out of 10 times. The researchers hooked the consumers up to brain scan devices to watch activity in the medial orbitofrontal cortex and found that they were happier when given the wines that they thought were higher priced.
The researchers later replicated the study at the Stanford University Wine Club and got the same results. Then, eight weeks after the original study, participants were given the five wines to try with no suggestion of price. The $5 wine was selected by most of the participants.
So what can we learn from the 20 consumers in this study? One thing is certain: the price of wine is one of the most important elements in a vineyard's marketing plan. Is a $180 bottle of Opus One really six times better than a cabernet blend sold at another nearby Napa winery? The answer in most cases is certainly not, unless you are hosting a business dinner with an important client who has always wanted to try Opus One.
The study clearly shows that price is a key factor in how consumers perceive the quality of a wine. In my experience this holds true for spirits and beer. When looking at a big restaurant wine list with a hundred bottles or more, often two thirds of them are virtually unknown to most people. They might focus on a style or region that they enjoy as a way of making the selection. The prices on wines they do know can give them a hint about the fairness of the restaurant's pricing. However, the study by the California Institute of Technology suggests that restaurants that inflate wine pricing may actually have happier customers at the end of the meal.
The study is a reminder to all of us who enjoy wine to trust our own palates more than price tags. It is easy to believe that something must be really good if a winery, distiller or brewer is bold enough to place a big ticket on the bottle. In many cases the price does reflect costlier ingredients, extra aging, special handling and the skill of the maker. In some cases, the marketing department has decided to charge a certain price for the simple reason that they can. Discerning the difference is each of our jobs as consumers.
Saturday, January 19, 2008
Lager Library: Classic Cocktails: A Modern Shake
The cocktails have found their way into art, literature and film. In Mark Kingwell’s new book Classic Cocktails: A Modern Shake the influence of the cocktail in today’s culture is clear.
In chapters named after drinks like the Gimlet, Kir Royale, Zombie and Gibson, Kingwell reminds us that fictional characters from detectives to advertising executives become a whole bunch more interesting as the cocktail count goes up. In some cases the cocktail is a metaphor and in others it is a device to bring two characters together. Seldom is a drink just a drink.
Classic Cocktails is well written and short, punchy chapters that go down as smoothly as a well made Martini. It is one of those books to keep on a table next to your favorite chair or in your game room for friends to pick up and enjoy.
Kingwell, a professor of philosophy at the University of Toronto, rolls through the tale of the mixed drink you as you enjoy the smart design and illustrations by Seth (Gregory Gallant). It is published by Thomas Dunne Books (Hard cover, $19.95, 240 pgs.).
If you think this work gives too much credit to the cocktail, Kingwell advises readers in his introduction: “This book is not for you if you think drinking in the afternoon is wrong, or if the thought of dealing with a hangover by mixing a stinger is repugnant.” Classic Cocktails message is clear: be proud and raise your glass.
Paris Hilton Nude Prosecco Ad Draws Ire of Winemaker
At 26 years old Paris Hilton has managed to make millions from endorsements, star in a cult television show, have four women's fragrances named after her, write two books about her life and release a record album that made it all the way to number six on the Billboard charts. People willingly pay her well into the six figures just for her to appear at parties. She has also managed to star in a sex tape released by an angry ex-boyfriend, spend a few weeks in the Los Angeles County Jail for various driving violations, including a DUI, and earn the title as the World's Most Overrated Celebrity in the 2007 edition of Guinness World Records.
Now Hilton is taking heat from Italian winemakers who don't think she is a worthy endorser of prosecco, the white sparkling wine made in the northern part of the country.
You may recall that Hilton appeared at the 2006 Oktoberfest in Munich to hawk Rich Prosecco. This violated the rules of the festival, which promptly banned Hilton from the event in the future. Now Hilton appears nude dipped in gold in an ad campaign Rich, which is drawing complaints from traditionalists in the vineyards.
It does not help that Rich is sold in cans and comes in original, passion fruit and strawberry flavors. The idea of an American hotel heiress pushing a canned prosecco is a little too much for some, especially winemakers who would rather have an image closer to Champagne.
Reuters quoted Fulvio Brunetta, president of the wine growers association of Treviso, as saying, "Hilton hotels are a sign of quality; Paris Hilton is not."
Miranda Lambert Launches Crazy Ex-Girlfriend Wine
Emerging country star Miranda Lambert is following in the footsteps of other celebrities with her own wine label.
Lambert's family has launched the Red 55 Winery in Lindale, Texas. The irony is that the east Texas town is dry, but a law passed in 2005 allows the sale of Texas made wines in otherwise dry towns.
The wines sell for $16 to $20 a bottle and include Electric Pink, named after Lambert's guitar; Red 55, named after her first truck; Gunpowder and Lead and Crazy Ex-Girlfriend, both named for songs made famous by the singer.
Wednesday, January 16, 2008
Drinks & Taxes 2008 v3: New York
Brooklyn Assemblyman Felix Ortiz thinks New Yorkers should pay 25 cents more in taxes on every drink of beer, wine and spirits they enjoy. He says the new tax is needed to fight an epidemic of underage drinking.
Ortiz says the tax would fund alcohol and drug abuse treatment and prevention programs.
It is unclear how much support the proposed tax will generate. Gov. Eliot Spitzer has stated he is against any new taxes. Republicans in the state Senate say they would fight the measure.
Ortiz says the tax would fund alcohol and drug abuse treatment and prevention programs.
It is unclear how much support the proposed tax will generate. Gov. Eliot Spitzer has stated he is against any new taxes. Republicans in the state Senate say they would fight the measure.
Drinks & Taxes 2008 v2: California
Our neo-Prohibitionist friends at the Marin Institute are at it again. Now they are recommending that California slap an additional 25 cents per drink tax on all alcohol in the state to help close a $14 billion budget gap in the state.
In "recommending" the new tax to Gov. Arnold Schwarzenegger and California Legislature the Marin Institute claims the "overdue" tax would generate almost $3 billion in revenue.
The group says increased taxes on alcohol is a way to force the drinks industry to pay its share of costs for California government programs.
In "recommending" the new tax to Gov. Arnold Schwarzenegger and California Legislature the Marin Institute claims the "overdue" tax would generate almost $3 billion in revenue.
The group says increased taxes on alcohol is a way to force the drinks industry to pay its share of costs for California government programs.
Drinks & Taxes 2008 v1: South Dakota
The wholesale price of alcohol in South Dakota will jump under a proposal in the state Legislature. The bill would add $1.06 to the wholesale tax on a gallon of beer, $2.56 more per gallon to wine and $8.54 per gallon to liquor.
It all works out to 10 cents per drink advocates claim to cover programs ranging from police enforcement of drunk driving laws to grants for teen courts in South Dakota.
The push for the new tax is coming from counties around the state looking for new sources of funding without having to raise property or sale taxes. The bill needs a two-thirds majority in both the South Dakota House and Senate, which the tax promoters fear they will not get.
Now the counties plan to launch a petition drive to get the measure on a ballot for voters to decide. They say the $35 million is needed to fund programs. Those opposing the tax say the 387 percent increase in the state tax on beer is too much of a hike.
It will be interesting to see if voters in South Dakota decide to raise the price of a drink on themselves if the petition drive is successful. If South Dakota politicians won't raise the tax out of fear of facing voters in the next election, it's doubtful the same voters will go for a self-imposed tax.
It all works out to 10 cents per drink advocates claim to cover programs ranging from police enforcement of drunk driving laws to grants for teen courts in South Dakota.
The push for the new tax is coming from counties around the state looking for new sources of funding without having to raise property or sale taxes. The bill needs a two-thirds majority in both the South Dakota House and Senate, which the tax promoters fear they will not get.
Now the counties plan to launch a petition drive to get the measure on a ballot for voters to decide. They say the $35 million is needed to fund programs. Those opposing the tax say the 387 percent increase in the state tax on beer is too much of a hike.
It will be interesting to see if voters in South Dakota decide to raise the price of a drink on themselves if the petition drive is successful. If South Dakota politicians won't raise the tax out of fear of facing voters in the next election, it's doubtful the same voters will go for a self-imposed tax.
To Your Health: Fourteen Drinks a Week Keeps the Doctor Away
People who consume an average of 14 drinks a week have a lower risk of premature death than those who avoid alcohol, according to a European study.
The study at the University of Southern Denmark in Copenhagen, Denmark, looked at moderate drinkers who consume 14 glasses of wine, beer or spirits a week. The study found this group is less likely than either people who don't drink or heavy drinkers to die of heart disease and other illnesses. The benefit increases with exercise. Drinkers who exercised were half as likely as nondrinkers to die of heart disease.
The study took place over a 20-year period among nearly 12,000 Danish men and women.
The study at the University of Southern Denmark in Copenhagen, Denmark, looked at moderate drinkers who consume 14 glasses of wine, beer or spirits a week. The study found this group is less likely than either people who don't drink or heavy drinkers to die of heart disease and other illnesses. The benefit increases with exercise. Drinkers who exercised were half as likely as nondrinkers to die of heart disease.
The study took place over a 20-year period among nearly 12,000 Danish men and women.
Corks Fly: Belgian Customs Destroy Bottles of Andre Over Champagne Labeling
Belgian Customs officials have seized and destroyed 3,200 bottles of Andre sparkling wine made by E&J Gallo of California because the labels for the wine had the word "Champagne" prominently announcing the style.
The shipment was seized at the port of Anvers, Belgium. The bottles had the words “California Champagne” and “André Champagne Cellars” which violates European Union laws. The word Champagne can only be used on wines produced in the Champagne region of France under the EU rules. U.S. law allows sparkling wine makers in the country to use the word Champagne as a style designation.
For its part Gallo says it recognizes the EU rules and did not ship the wine. It says the distributor who supplies wine Gallo products to cruise ships shipped the product, which was on its way to Nigeria.
The Comité Interprofessionnel du Vin de Champagne, Belgian Customs and the World Customs Organization released a video documenting the destruction. You can check it out at: www.flow-films.com/materials/champagne.wmv
Champagne, along with 12 other wine regions from around the world, is an original signatory of the Joint Declaration to Protect Wine Place & Origin. Seven U.S. regions - Napa Valley, Sonoma, Paso Robles, Oregon, Walla Walla, Willamette, and Washington State -- have signed the document advocating truth-in-labeling worldwide.
Tuesday, January 15, 2008
Tuesday Tasting: Baltic Porters
Tuesday Tasting is a regular feature of Lyke2Drink that explores some of the best beers, wines and spirits on the market. This week we take a look at a beer category that is among the best in standing up to harsh winter conditions.
Baltic porter is a beer style that is a bit of a mystery to many beer drinkers. Like a foggy and frigid cove along the Lithuanian coast, Baltic porter is beautiful and a bit dangerous. The name comes from the Baltic Sea, where the countries that have traditionally made this strong porter are located. Designed for the winter in places like Sweden and Russia, you quickly understand why these brews weigh in at 7 percent alcohol by volume and above. The style is quite different from a London-style porter and in my mind more closely resembles an export stout or Russian imperial stout. There is a mixture of heavily roasted barley and sweet malts that drives this style's flavor profile. You get your money's worth in flavor when you order a Baltic porter.
Baltic porters can be difficult to find. Brewers in Poland, Sweden and Russia are among those that export Baltic porter brands. A few American brewers have also picked up the style as a winter warmer. We located three for this tasting and wish we could have found more.
Baltika 6 Porter: From Russia's Baltika Breweries in St. Petersburg, this beer is black and allows almost no light to pass. The head on this beer was present throughout, but thin. Nice roasted malt characteristics with a good sweet note at the finish. It comes in at 7.0 percent alcohol by volume, which is mild for this tasting.
Sea Otter Baltic Porter: Part of Vermont brewer Otter Creek's World Tour Series, it pours a rich fluffy head and its dark color allows just a slight hint of light to pass around the edges. Wonderful roasted coffee notes. Brewed with a lager yeast, there is a bit less of a fruit tone in the flavor. The label for this beer did not list the alcohol content, nor does the Otter Creek website. Rest assured, it does pack a punch worthy of its classification as a Baltic porter.
The Duck Rabbit Baltic Porter: Some of the best dark beer made in the east comes from this North Carolina brewery. This beer is an annual treat. The head on the beer is a bit thin, but its black ink color blocks out even the brightest light source. Tons of roasted notes that are actually eclipsed by sweet raisin flavors. At 9.0 percent alcohol by volume, you can taste the alcohol, which builds nicely into the overall flavor profile of the beer.
Sunday, January 13, 2008
Chinese Researchers Create Health Wine With Concentrated Resveratrol
Researchers at Northwest Agricultural and Forestry University in Yangling, China, have developed genetically engineered grapes that they say delivers six times the amount of resveratrol found in regular grapes.
Resveratrol is a compound in red wine that researchers believe helps decrease heart disease rates and may have other health benefits. The problem is that standard grapes do not provide high enough levels of resveratrol.
The Chinese scientists were able to add an extra gene from a wild Chinese vine, which triggers increased resveratrol production and also helps grape vines fight common vineyard plant diseases.
It will likely be sometime before wine from vines created in the research hits the market. It is also likely that consumers may question drinking genetically modified wine, even if it offers increased health benefits.
Resveratrol is a compound in red wine that researchers believe helps decrease heart disease rates and may have other health benefits. The problem is that standard grapes do not provide high enough levels of resveratrol.
The Chinese scientists were able to add an extra gene from a wild Chinese vine, which triggers increased resveratrol production and also helps grape vines fight common vineyard plant diseases.
It will likely be sometime before wine from vines created in the research hits the market. It is also likely that consumers may question drinking genetically modified wine, even if it offers increased health benefits.
Tuesday, January 08, 2008
Anheuser-Busch Sales Climb 2.1 Million Barrels in 2007
Thanks to a portfolio of products that expanded often in 2007, Anheuser-Busch Inc. reported U.S. shipments to wholesalers of 104.4 million barrels in 2007, up 2.1 million barrels over 2006.
A-B, the largest U.S.-based brewer, says the 2 percent increase was due to the success of its broader beer portfolio, including the addition of InBev European brands.
A press release from the company quotes A-B President and Chief Executive Officer August A. Busch IV as saying, "Our expanded beer portfolio along with our enhanced marketing and sales strategies to accelerate core beer sales position Anheuser-Busch for growth in volume and earnings in 2008."
Frankly, I'm a bit surprised that with all of the moves made by A-B that its sales totals did not increase more. The deal with InBev to handle sales of Stella Artois, Beck's, Bass Ale, Hoegaarden and Leffe in the U.S. at the end of 2006 appears from the release to have supplied the lion's share of growth for A-B. It may be that the company has found the limit to what it can expect in beer sales from core brands like Budweiser. The growth in craft beer sales and the aging U.S. population is working against these mass market beers, another reason why A-B is buying shares and signing distribution rights with craft brewers like Goose Island Brewing.
The just released numbers show the bottom is not dropping out of A-B's business, but it is increasingly plugging the holes in its growler with new brands that appeal to niche consumers. You have to wonder if A-B did not have Wall Street analysts to deal with if they would bother with launching regional specialty beers or signing import agreements? However, because A-B must face those quarterly conference calls they have become increasingly supportive of the craft segment.
In an odd sort of way the need to get larger has forced A-B to think smaller.
A-B, the largest U.S.-based brewer, says the 2 percent increase was due to the success of its broader beer portfolio, including the addition of InBev European brands.
A press release from the company quotes A-B President and Chief Executive Officer August A. Busch IV as saying, "Our expanded beer portfolio along with our enhanced marketing and sales strategies to accelerate core beer sales position Anheuser-Busch for growth in volume and earnings in 2008."
Frankly, I'm a bit surprised that with all of the moves made by A-B that its sales totals did not increase more. The deal with InBev to handle sales of Stella Artois, Beck's, Bass Ale, Hoegaarden and Leffe in the U.S. at the end of 2006 appears from the release to have supplied the lion's share of growth for A-B. It may be that the company has found the limit to what it can expect in beer sales from core brands like Budweiser. The growth in craft beer sales and the aging U.S. population is working against these mass market beers, another reason why A-B is buying shares and signing distribution rights with craft brewers like Goose Island Brewing.
The just released numbers show the bottom is not dropping out of A-B's business, but it is increasingly plugging the holes in its growler with new brands that appeal to niche consumers. You have to wonder if A-B did not have Wall Street analysts to deal with if they would bother with launching regional specialty beers or signing import agreements? However, because A-B must face those quarterly conference calls they have become increasingly supportive of the craft segment.
In an odd sort of way the need to get larger has forced A-B to think smaller.
Saturday, January 05, 2008
The Real Political Test: Who Would You Rather Have a Beer With?
Iowa Caucuses? Old news. New Hampshire and South Carolina Primaries? Do you really want people from those two states deciding the leader of the free world?
It's time for beer drinkers to voice an opinion in really the only true measure of what counts. Which of the presidential candidates would you rather have a beer with in 2008? The pint poll is the brainchild of the good folks at the National Beer Wholesalers Association. It is better than any motor voter law being administered by your state DMV.
Right now Barack Obama is leading all candidates with 27 percent of the votes cast. The next four highest vote totals go to Republicans: Ron Paul is second with 15 percent, followed by John McCain at 11 percent and a tie between Fred Thompson and Rudolph Giuliani at 8 percent. On the Democratic side, John Edwards has 7 percent and Hillary Clinton comes in at 6 percent.
Should we put our trust in America's beer drinkers to select our next president? Given the results from the last several ballots I say drink up!
Go to http://www.whodoyouwanttohaveabeerwith.com/ to cast your vote.
Friday, January 04, 2008
The Session #11 Doppelbocks: Celebrator from Brauerei Aying
It's time for the monthly edition of The Session. The topic for Beer Blogging Friday this time around is doppelbock. You can check out Brewvana, the site hosting the event this month, later in the weekend to read the round up from beer bloggers about bock x 2.
I can remember a time -- not really that long ago -- when doppelbocks were quite mystical. They were among the heavyweights of the known beer world during my formative beer years, really only trumped by the rare barleywine and on occasion by an old ale. They were a stylish answer to all of my friends who thought Molson Brador was the heavyweight champ. In today's world of high gravity beers, doppelbocks almost feel mild when compared to Baltic porters, imperial IPAs and Belgian muscle beers. Rest assured, however, that the goats still pack a punch.
I picked up a four pack of Celebrator Doppelbock from Ayinger for The Session #11. I have enjoyed this brew previously and, with the limited number of doppelbocks available in North Carolina, I was glad to see it on the shelf at my local Total Wine outlet.
Popping the cap on this brew released an amazing bouquet. Fig and cocoa mixed with a decidedly alcoholic nose. The pour was a mahogany liquid with a very bubbly head with staying power. My first sip was a malt lover's delight. There is a good amount of dried fruit, wood and nut tones running through this brew. The German hop tang is way in the background, but clearly present. The beer actually hints at something more powerful than its 6.7 percent alcohol by volume content. Perfect for the chill of an early January evening.
I am not certain what foods would best match with Celebrator. I think it could be a very nice dessert beer. Celebrator and a warm fudge brownie is a natural. It might also do some interesting things if contrasted with a smoked beef brisket and caramelized onion sandwich. It has enough depth to stand up to plenty of different foods.
Brewed at Privatbrauerei Franz Inselkammer in Aying, Bavaria, the beer is imported to the U.S. by Merchant du Vin Corp. In Germany, the same beer is sold under the Fortunator label. The brewery also runs a restaurant and guesthouse in Aying, the Brauereigasthof Hotel Aying. That just could be the perfect location for an evening session of Celebrators.
Thursday, January 03, 2008
Study Suggests Hops Can Help Battle Cancer
A study at Oregon State University has found a substance in hops can help fight several types of common cancers.
The researchers discovered that xanthohumol, which is found in the key beer ingredient hops, helps detoxify carcinogens and can kill breast, colon, prostate and ovarian cancers.
The problem is that an individual would have to consume 60 beers a day to get the maximum cancer fighting benefits of xanthohumol. A team involved in the brewing technology section of the Technical University of Munich in Germany is said to be working on ways of concentrating the amount of xanthohumol in beer.
The researchers discovered that xanthohumol, which is found in the key beer ingredient hops, helps detoxify carcinogens and can kill breast, colon, prostate and ovarian cancers.
The problem is that an individual would have to consume 60 beers a day to get the maximum cancer fighting benefits of xanthohumol. A team involved in the brewing technology section of the Technical University of Munich in Germany is said to be working on ways of concentrating the amount of xanthohumol in beer.
Texas Mayor Against Beer at Theme Park
Arlington Mayor Bob Cluck should stop playing politics and do some research before opening his mouth. That might be hard for the average politician, but Mayor Cluck could establish a trend.
The Six Flags Amusement Park in Arlington, Texas, has filed public notice that it will seek a permit to sell beer at Six Flags and its sister water park, Hurricane Harbor. Six Flags says it will establish strict guidelines for beer sales and it must face a public hearing before the Texas Alcoholic Beverage Commission before it will receive a permit to sell beer.
Mayor Cluck wants to cut to the front of the line and apply some frontier justice by denying the permit to Six Flags. Reports say he is concerned about drunk patrons venturing on to rides at the park. Perhaps the Arlington City Council will be asked to pass RUI -- Riding Under the Influence -- laws and breathalyze would be Tilt-A-Whirl riders.
Six Flags wants to join a trend among theme parks nationally that offer responsible adults enjoying a day of fun the chance to sip a cold beer. Trust me, at theme park prices no one is going to be heading to Six Flags for happy hour. Over the holidays my family made a visit to Orlando and went to Disney World. Those Disney folks have long been known as a crazy, rowdy bunch. In Mayor Cluck's view, I'm sure they create an anti-family atmosphere that spawns all sorts of trouble. I know Mayor Cluck might not approved, but at both Epcot and the Disney Animal Kingdom parks our group enjoyed beer, wine, cider and cocktails. I skipped the urge to have sake at the Japanese pavilion. And we went on a few rides. Come to think of it, I do recall seeing a large mouse, a crazy looking duck and a dog dressed like Santa Claus. Perhaps Mayor Cluck is right.
The Six Flags Amusement Park in Arlington, Texas, has filed public notice that it will seek a permit to sell beer at Six Flags and its sister water park, Hurricane Harbor. Six Flags says it will establish strict guidelines for beer sales and it must face a public hearing before the Texas Alcoholic Beverage Commission before it will receive a permit to sell beer.
Mayor Cluck wants to cut to the front of the line and apply some frontier justice by denying the permit to Six Flags. Reports say he is concerned about drunk patrons venturing on to rides at the park. Perhaps the Arlington City Council will be asked to pass RUI -- Riding Under the Influence -- laws and breathalyze would be Tilt-A-Whirl riders.
Six Flags wants to join a trend among theme parks nationally that offer responsible adults enjoying a day of fun the chance to sip a cold beer. Trust me, at theme park prices no one is going to be heading to Six Flags for happy hour. Over the holidays my family made a visit to Orlando and went to Disney World. Those Disney folks have long been known as a crazy, rowdy bunch. In Mayor Cluck's view, I'm sure they create an anti-family atmosphere that spawns all sorts of trouble. I know Mayor Cluck might not approved, but at both Epcot and the Disney Animal Kingdom parks our group enjoyed beer, wine, cider and cocktails. I skipped the urge to have sake at the Japanese pavilion. And we went on a few rides. Come to think of it, I do recall seeing a large mouse, a crazy looking duck and a dog dressed like Santa Claus. Perhaps Mayor Cluck is right.
Saturday, December 29, 2007
Utah Looks to Restrict the Sale of Malternatives
Malt beverage based cocktails -- malternatives -- such a Smirnoff Ice and Bacardi Silver are under attack by Utah Liquor Control Board Commissioners who claim they are aimed at underage consumers.
In a 3-2 vote, with non-drinking commissioners voting as a bloc, the Commission has sent a proposal to the Utah Legislature that would restrict the sale of malternatives to state owned liquor stores. The recommendation also calls for malternatives to be taxed at a higher rate than beer.
Commissioner Kathryn Balmforth is quoted as saying that malternatives appeal to people who don't like the flavor of beer, "especially young girls." The move to tax malternatives at the same rate as spirits comes even though the brands sold in Utah are just 3.2 percent alcohol by volume.
The Utah Legislature will meet on Jan. 22 to consider the proposal.
Bushmills Plans Special Whiskey to Mark 400 Years
They might not be Hannah Montana tickets, but you can expect the 10,000 bottles of a special blend of Bushmills Irish Whiskey made to mark the distillery's 400th anniversary to be snapped up very quickly.
Licensed in 1608 by King James I, Bushmills is recognized as the oldest licensed distillery in the world. The company produced 10,000 bottles of a blend of malt and grain whiskeys for the occasion. The plan is to distribute the bottles world wide ahead of the April 20th anniversary celebration.
Bushmills tested the waters for the anniversary blend in early December by placing 150 bottles for sale in the distillery visitor's center. It took just a few hours for the bottles to sell out.
Bushmills distillery is located in Country Antrim, north of Belfast, where spirits have been made since the late Thirteenth Century.
Licensed in 1608 by King James I, Bushmills is recognized as the oldest licensed distillery in the world. The company produced 10,000 bottles of a blend of malt and grain whiskeys for the occasion. The plan is to distribute the bottles world wide ahead of the April 20th anniversary celebration.
Bushmills tested the waters for the anniversary blend in early December by placing 150 bottles for sale in the distillery visitor's center. It took just a few hours for the bottles to sell out.
Bushmills distillery is located in Country Antrim, north of Belfast, where spirits have been made since the late Thirteenth Century.
Georgia Beer Thieves Make Off With 2,600 Cases
Someone in Georgia has been singing "62,400 bottles of beer on the wall..." this holiday season after a pair of truck heists.
One theft in Albany, Ga., between Dec. 21 and Dec. 27 netted crooks a 53-foot trailer with 2,300 cases of beer. Another trailer with 300 cases on board was emptied nearby on Dec. 21.
For their efforts the thieves took away a hefty supply ofMiller Lite, Milwaukee's Best and Schlitz.
German Beer Consumption Slumps
Beer consumption in Germany dropped in 2007, following the trend of eight of the last nine years.
Germans drank 112.5 liters of beer per capita, still ranking them among the top beer lovers in the world. But that number dropped 3.5 liters from the previous year. In 2006, Germany hosted the World Cup soccer tournament, helping to boost sales. Germans supporters and visiting soccer fans, coupled with a hot summer, boosted demand.
Beer consumption in Germany is down 28 percent from its peak in the mid-1980s, when the per capita consumption hit a record 156 liters. Demographics in the country are playing a big part in the decline. Additionally, Germans are increasingly turning to various non-alcoholic drinks options.
Spice Company Puts Rye Whiskey on its List of Top Flavors for 2008
Whiskey lovers have been raving about the revival of rye, now cooks are discovering the joys of this American whiskey.
The newly released McCormick Flavor Forecast 2008 says that rye will be a key flavoring ingredient in the coming year. The forecast is developed by spice marketer McCormick with the help of restaurant chefs, cookbook authors and television food personalities.
McCormick says that America's escalating interest in health and wellness, authentic ingredients and cooking techniques, and the increased desire for local and artisan foods are driving forces in the changing tastes of Americans.
McCormick placed Rubbed Sage and Rye Whiskey as its number 10 flavor combination for 2008, saying the duo represents "a powerful, all-American team."
Oregano and Heirloom Beans followed by Vanilla Bean and Cardamom topped the McCormick list.
Monday, December 24, 2007
Happy Holidays: Christmas Tree Made Using 8,000 Beer Cans
Nothing says Merry Christmas like a 40-foot tall Christmas tree made out of beer cans.
We have this special holiday treat courtesy of the Viet Nam Beer Co. and its marketing partner, the Hai Duong Advertising Co.. The giant tree, made from more than 8,000 Heineken beer cans, is on display in Hue City's Ba Thang Hai Park.
The beer can tree, which took 50 workers three days to build, is just one of several the company put up in several large cities across the country to promote Heineken for the holidays.
Saturday, December 22, 2007
Anheuser-Busch Signs Distribution Deal With Starr Hill Brewery
Ever visit Crozet, Va.? Have you heard of Starr Hill Brewery? No?
Well some of the folks in St. Louis at Anheuser-Busch have. Earlier this week they announced a deal under which A-B will serve as the master distributor for Starr Hill's line of beers.
Starr Hill has six employees and turns out 5,000 barrels of beer annually. Founded in 1999, the company now has what many craft brewers 10 times their size wish they had: access to a network of 600 wholesalers from coast to coast.
What is behind A-B's decision to partner with such a small player? According to media reports about the deal, A-B wants to help Starr Hill build its brand in Virginia and then expand it from New York to Georgia during the next three to five years. If they have momentum behind the product it could go national at that point.
With craft beer sales up 11 percent during 2007, A-B has been active launching its own line of brews aimed at the segment and in signing deals with craft brewers around the country, most focused on providing distribution and sales help. The distribution deals give A-B distributors products they can use to stave off competitive inroads made by brands like Boston Beer's Samuel Adams. In most cases few consumers will know or care that A-B is helping distribute the beer. The spread of Redhook and Widmer Bros. brands under the A-B umbrella has been fairly successful.
With its willingness during 2007 to partner with craft brewers of various sizes, the makers of Budweiser may be positioning themselves as "King Makers" with the ability to take a minor microbrewery and propel it towards national prominence. It will be interesting to see how the company expands these brands during the next several years.
Lager Library: The Histories and Stories of the Best Bars of New York
Did you ever wonder about the Prohibition history of New York's famed 21 Club? How about the origins of the legendary McSorley's Old Ale House? What about the power broker gathering spot at the Waldorf-Astoria, the Bull & Bear?
Then you need to get a copy of The History and Stories of the Best Bars of New York ((216 pgs., $37.95) by Jef Klein with photographs by Cary Hazlegrove.
The book is loaded with black and white photographs of many of the most famous spots for throwing back a drink in New York City.It also tells the stories of the people who run these famous watering holes. Some, like Bemelmans Bar at the Carlyle Hotel are pretty famous. Others, like the Bridge Cafe near South Street Seaport or the P&G Cafe on the Upper West Side, would be easy to miss unless you were a local.
You could plan a drinking holiday in New York using the book, but even if you don't plan to travel to the Big Apple it is a nice catalog of places that are historic slices of the city's past.
It's Vodka, Well It's Sort of Vodka
The European Union has issued a ruling on vodka that angers some and leaves others feeling a bit like their glasses are half full. What do you expect when the politicians of several different countries spend more than two years negotiating a settlement?
Scandinavian and eastern European countries had wanted the term vodka to be reserved for neutral spirits made using grains or potatoes. Producers in other countries fought this because some use grapes, sugar cane and other raw ingredients. The EU answer is that potato and grain spirits can be labeled simply as "Vodka," while the other neutral white spirits can be labeled as "Vodka Made With ________."
The EU also put in place protections for using the terms Scotch Whisky and London Gin on labels. Spirits companies have alternating taking sides on the issues, at some points trying to fight cheap foreign knock offs, while at other times trying to make sure some of the products they make don't run afoul of the proposed regulations.
Scandinavian and eastern European countries had wanted the term vodka to be reserved for neutral spirits made using grains or potatoes. Producers in other countries fought this because some use grapes, sugar cane and other raw ingredients. The EU answer is that potato and grain spirits can be labeled simply as "Vodka," while the other neutral white spirits can be labeled as "Vodka Made With ________."
The EU also put in place protections for using the terms Scotch Whisky and London Gin on labels. Spirits companies have alternating taking sides on the issues, at some points trying to fight cheap foreign knock offs, while at other times trying to make sure some of the products they make don't run afoul of the proposed regulations.
Thursday, December 20, 2007
Utah Town Opens Taps on Sundays
The Hyrum City Council in northern Utah has voted to temporarily end a ban on selling beer on Sundays.
The move came after a gas station in the city complained it was losing business to a competitor in nearby Nibley that is able to sell beer on Sundays. Councilors say they will review the blue laws on alcohol sales early next year and could make a permanent change.
At least one member of the city council is against beer sales on what he says are moral grounds.
The move came after a gas station in the city complained it was losing business to a competitor in nearby Nibley that is able to sell beer on Sundays. Councilors say they will review the blue laws on alcohol sales early next year and could make a permanent change.
At least one member of the city council is against beer sales on what he says are moral grounds.
Beer Might Ward Off Alzheimer's Disease
Researchers in Spain believe they have found a connection between beer consumption and a reduced risk of developing Alzheimer's disease.
According to researchers from the University of Alcala the silicon content in beer may help reduce the amount of aluminium absorbed in the blood stream. Research has found that aluminium, a neurotoxin, absorbed in the digestive system is a possible factor in the development of Alzheimer's.
The researchers found that beer did as good a job in fighting the absorbtion of aluminium as a silicic acid supplement with double the amount of silicon as found in beer. The scientists said that moderate beer consumption should be considered as a component in a healthy diet.
According to researchers from the University of Alcala the silicon content in beer may help reduce the amount of aluminium absorbed in the blood stream. Research has found that aluminium, a neurotoxin, absorbed in the digestive system is a possible factor in the development of Alzheimer's.
The researchers found that beer did as good a job in fighting the absorbtion of aluminium as a silicic acid supplement with double the amount of silicon as found in beer. The scientists said that moderate beer consumption should be considered as a component in a healthy diet.
Tuesday, December 18, 2007
Tuesday Tasting: Six Wines for the Holidays from the Finger Lakes
Tuesday Tasting is a regular feature of Lyke2Drink that explores some of the best beers, wines and spirits on the market. This week we travel to the Finger Lakes region of Upstate New York for six wines perfect for holiday meals.
From the full disclosure desk: I work for Eric Mower and Associates, a marketing communications agency (www.mower.com). We developed a program for the Finger Lakes Wine Alliance called the FLWA Vintners' Roundtable. This virtual tasting is conducted via conference call, linking winemakers and food and beverage journalists. I recently played host to a FLWA Vintners' Roundtable attended by several drinks journalists, including Sean Ludford, Bill Dowd, David Falchek, Cynthia Sin-Yi Cheng and Michael Cervin. You can check out their reports as they appear to measure the objectivity of my tasting notes.
The Finger Lakes region is best known for its riesling, which regularly takes home medals from various competitons. But the region has plantings from a wide array of grapes. It is interesting to see what various vineyards have in the works. The Finger Lakes were originally the home of native Lambrusca grapes, which tend to make better jam and grape juice than wine. French-American hybrids and classic vinifera are now the main stays of the more than 90 wineries in the region.
Chateau Frank 2000 Blanc de Noirs: The late Willy Frank established Chateau Frank in 1985 as a way to leave his mark on the Dr. Konstantin Frank Vinifera Wine Cellars. He would be proud of this methode champenoise wine. Made using 90 percent pinot noir and 10 percent pinot meunier, this pink-hued sparkler has crisp tart apple flavor notes. One of the best sparkling wines from a U.S. producer.
White Springs Farms 2006 Gewurztraminer: Winemaker Derek Wilbur allows skin contact in this Seneca Lake gewurtraminer. "It's the most red of the white wines we make," he says. The skins allow some tannins to balance the flavor. Slight spicy and minerally flavor profile.
Rooster Hill 2006 Estate Gewurztraminer: From Keuka Lake, winemaker Barry Tortolon decided to mix two yeast strains in this wine and the result is a flowery, spicy and fruity white. A solid wine to serve as a cocktail pour or to match with a meal.
Sheldrake Point 2006 Bunch Select Riesling: Winegrower Bob Madill says the presence of Botrytis Cinerea -- Noble Rot -- allowed Sheldrake to create this wine, the fourth vintage they have pressed whole cluster grapes to create a riesling dessert wine. With 8.8 grams of acid and 6 percent residual sugar, this is a well balanced and flavorful wine perfect for concluding a meal.
Anthony Road 2006 Sweet Dream: Made from vignoles, a French-American hybrid, by German winemaker Johannes Reinhardt, about 40 percent of the crop had Botrytis. Reinhardt notes the thick skins of the vignoles stands up well to noble rot. The acid level in the 2006 is slightly higher than a year ago, balancing nicely to the 7.1 percent residual sugar. This is one of my surprise favorite wines among the dessert wines I have tasted during 2007.
Lakewood Vineyards 2005 Port: The Finger Lakes has a different climate than Portugal and the Baco Noir grape was likely not created to make a Port-style wine, but third generation winemaker Chris Stamp said this is "What happens when you leave Baco on the vine long enough." This is the fourth time and first vinatge since 2001 that Lakewood has turned Baco into a Port. Good raspberry and dark fruit tones, with a touch of cocoa.
Monday, December 17, 2007
Moves By Three Craft Brewers Illustrate Category Strength
Every day the craft beer segment evolves. At times it can be difficult to recognize exactly what the changes mean. Business conditions claim a victim here, two companies decide to merge to better compete there. A brewpub opens a new location, while another company signs a deal with a larger brewer to try to secure better distribution in return for reduced control.
Sometimes it is hard to figure out which of these moves are best for the companies or the craft brewing movement. In many cases, it might be years before we know for sure if the promise of the press release will be fulfilled.
In the last few weeks there have been a number of announcements. Three stand out in my mind as worth noting and commenting about.
Flying Dog Brewery Consolidates its Brewing Operations in Maryland: Flying Dog has been around a surprising 17 years. It is part of the Colorado craft beer scene, which is why some people raised a brow when the company acquired a brewing facility in Frederick, Maryland. The company expanded its distribution using the facility to the point where 70 percent of its beer was being made along the east coast. Now Flying Dog has decided to stop producing beer in Colorado. They will keep their headquarters in Denver, but Maryland will be the home of its brewing plant. Flying Dog explains it had to make the move because of the loss of some of its contract brewing volume and the fact that costs are going up at least 25 percent. Everything from hops to malt and energy to packaging is costing brewers more. The Maryland plant is more modern and flexible. The move makes sense for many reasons, including economics. However, one of the key elements that set craft brewers apart from their competitors is a sense of place. Flying Dog will always be a Colorado brewer in my mind, even if most of the Flying Dog I've enjoyed in recent years was made in Maryland. It will be interesting to see if the core customer base for the brand takes note of the shift and if it really matters.
Deschutes Brewery Expands Production Capacity: Deschutes Brewery is one of the best breweries in Oregon. When travel takes me on a rare trip to the western United States it is one of the brands I look for because they make high quality and interesting beers. A pint of fresh Black Butte Porter is hard to turn down. But Deschutes beer is hard to find. Now the company is adding about 40,000 barrels of annual capacity to keep up with demand. Hopefully, some of this new production will find its way east.
McNeill's Expands in Vermont: Ray McNeill started brewing beer in Vermont back in 1991. His brews have won some prestigious awards, but unless you were close to Vermont or made it to his Brattleboro brewpub, there was not much of a chance you would get to enjoy the beer. Now the company has a production facility under construction that will give McNeill's the space to increase production by 900 percent. McNeill has that quirky Vermont edge that is hard to put into words, but he makes some darn good beer.
The message of these three business briefs is clear to me. When companies that make high quality brews like Flying Dog, Duschutes and McNeill's are investing in new equipment and facilities it is a vote of confidence in the direction of the industry. Will some small brewers be hurt and go out of business because of escalating costs? Yes, but the reality is that the overall economic conditions will likely just thin the herd a little more quickly than would have taken place if times were good. The greater threat is the consumer. Will their appetite for craft beers continue to grow? Will they try some of the attempts at craft beers from the national brewers and decide that those brews are "good enough" so why bother with the stuff from small brewers? Will they shift in even greater numbers to wines and spirits, cutting down on the available share of stomach for beer? As they age will they drink less and less beer?
Those are the questions that will keep craft brewers up at night during the new year.
Sometimes it is hard to figure out which of these moves are best for the companies or the craft brewing movement. In many cases, it might be years before we know for sure if the promise of the press release will be fulfilled.
In the last few weeks there have been a number of announcements. Three stand out in my mind as worth noting and commenting about.
Flying Dog Brewery Consolidates its Brewing Operations in Maryland: Flying Dog has been around a surprising 17 years. It is part of the Colorado craft beer scene, which is why some people raised a brow when the company acquired a brewing facility in Frederick, Maryland. The company expanded its distribution using the facility to the point where 70 percent of its beer was being made along the east coast. Now Flying Dog has decided to stop producing beer in Colorado. They will keep their headquarters in Denver, but Maryland will be the home of its brewing plant. Flying Dog explains it had to make the move because of the loss of some of its contract brewing volume and the fact that costs are going up at least 25 percent. Everything from hops to malt and energy to packaging is costing brewers more. The Maryland plant is more modern and flexible. The move makes sense for many reasons, including economics. However, one of the key elements that set craft brewers apart from their competitors is a sense of place. Flying Dog will always be a Colorado brewer in my mind, even if most of the Flying Dog I've enjoyed in recent years was made in Maryland. It will be interesting to see if the core customer base for the brand takes note of the shift and if it really matters.
Deschutes Brewery Expands Production Capacity: Deschutes Brewery is one of the best breweries in Oregon. When travel takes me on a rare trip to the western United States it is one of the brands I look for because they make high quality and interesting beers. A pint of fresh Black Butte Porter is hard to turn down. But Deschutes beer is hard to find. Now the company is adding about 40,000 barrels of annual capacity to keep up with demand. Hopefully, some of this new production will find its way east.
McNeill's Expands in Vermont: Ray McNeill started brewing beer in Vermont back in 1991. His brews have won some prestigious awards, but unless you were close to Vermont or made it to his Brattleboro brewpub, there was not much of a chance you would get to enjoy the beer. Now the company has a production facility under construction that will give McNeill's the space to increase production by 900 percent. McNeill has that quirky Vermont edge that is hard to put into words, but he makes some darn good beer.
The message of these three business briefs is clear to me. When companies that make high quality brews like Flying Dog, Duschutes and McNeill's are investing in new equipment and facilities it is a vote of confidence in the direction of the industry. Will some small brewers be hurt and go out of business because of escalating costs? Yes, but the reality is that the overall economic conditions will likely just thin the herd a little more quickly than would have taken place if times were good. The greater threat is the consumer. Will their appetite for craft beers continue to grow? Will they try some of the attempts at craft beers from the national brewers and decide that those brews are "good enough" so why bother with the stuff from small brewers? Will they shift in even greater numbers to wines and spirits, cutting down on the available share of stomach for beer? As they age will they drink less and less beer?
Those are the questions that will keep craft brewers up at night during the new year.
Sunday, December 16, 2007
Miller Lite Targets Craft Beer Segment
Miller Brewing Co. has seen the light and decided it is time for an expansion of its Miller Lite brand franchise into the craft segment.
Miller will test market three new craft-style brews under the Miller Lite Brewers Collection umbrella in Minneapolis, Charlotte, San Diego and Baltimore starting in February. The offering will include a blonde ale, amber beer and wheat beer. The brewery is talking in terms of creating a new "craft-style light" category, but the reality is that a number of regional and craft brewers have launched light beers in the past. The most widely available and successful of these products is Samuel Adams Light. Imports such as Amstel and Corona Light also carve out a healthy part of premium priced beer sales.
Since I am based in one of the test markets, I'm sure I will run across the Miller Lite Brewers Collection. It may require me to break my self imposed prohibition against light beers in the interests of journalistic research.
Miller Lite is by far SABMiller's largest brand in the U.S. The brand is the cornerstone that helped establish light beer as mainstream. The category now accounts for about one out of every three beers sold in the U.S. SABMiller is looking to combine this strength with the growing popularity of craft beers. Certainly, the company did not want to sit on the sidelines while brands like Anheuser-Busch's seasonals and regionals and Blue Moon took slices of the craft pie.
It will be interesting to see if the Miller Lite drinker is all that interested in craft beers, or if craft drinkers are longing for a light beer entry from the makers of Miller Lite. Perhaps the folks at SABMiller believe there is another group of drinkers out there with an unfulfilled beverage need.
Saturday, December 08, 2007
Christie's Holding First Liquor Auction in New York Since Prohibition
Christie's in New York is the place to be today for collectors of rare spirits. For the first time since Prohibition was repealed in the 1930s the famous auction house's New York location will place bottles of spirits under the gavel.
The auction will include bottles of whisky, Cognac, brandies and other spirits. A bottle of Macallan Scotch distilled in 1926 and a bottle of Cognac Grande Fine Champagne distilled in 1811 are among the highlights of the sale. While bidding on some bottles is expected to reach into the thousands, there are other bottles in the sale expected to go for under $500.
Christie's also will auction off a batch of more than 700 whiskies and rare wines as part of the sale.
New York became just the seventh state to allow liquor auctions earlier this year.
The auction will include bottles of whisky, Cognac, brandies and other spirits. A bottle of Macallan Scotch distilled in 1926 and a bottle of Cognac Grande Fine Champagne distilled in 1811 are among the highlights of the sale. While bidding on some bottles is expected to reach into the thousands, there are other bottles in the sale expected to go for under $500.
Christie's also will auction off a batch of more than 700 whiskies and rare wines as part of the sale.
New York became just the seventh state to allow liquor auctions earlier this year.
Friday, December 07, 2007
The Session #10: Let it Snow
This edition of Beer Blogging Friday celebrates winter seasonal brews. The Session #10: Let it Snow is being hosted by the folks at the Barley Vine blog.
Regular readers of this blog know I'm a big fan of seasonal brews. Last year Lyke2Drink chronicled tasting notes for a total of 35 winter and holiday seasonal brews. Travel and business commitments will keep me from enjoying that many this year, so when Let it Snow was announced as the topic for The Session, I fully embraced the decision. It gave me a reason to go out and find a few holiday brews.
Here is a six pack of seasonal beers that I was able to taste in recent weeks. I've lumped together both winter and holiday brews, but the lines are blured on some of these beers this time of year:
SweetWater Festive Ale: This Georgia brewery has produced a rich dark ale with plenty of character. Festive weighs in at 8.6 percent alcohol by volume, but you would not know it by the way it goes down so very smoothly. There is a slight cinnamon note that lends to the holiday appeal of this brew. I would serve this ale with appetizers or to accompany a soup.
Samuel Smith's 2007 Winter Welcome: This British beer is a very drinkable brown ale that had some nice malty characteristics. Lightly carbonated, this beer is smooth and mellow. Winter Welcome would match perfectly with turkey.
Saranac Season's Best Nut Brown Lager: This mahogany colored brew has a nice malty base and a fresh crisp taste. This beer is a mild winter seasonal when compared to many high octane specialties, making it perfect for long family gatherings.
Anheuser-Busch Brew Masters Private Reserve 2007: Poured from a magnum-sized swing top bottle, this is a rich holiday seasonal beer that comes in at 8.5 percent alcohol by volume. Dark with a reasonable head, this brew has nice roasted malt character and clear alcohol notes. I would pair this brew up with a standing rib roast and be quite happy.
Otter Creek Raspberry Brown Winter Ale: This Vermont brewer has turned out a brown ale with a slight hint of raspberry. There is a nice sweet malt profile to this 5.8 percent alcohol by volume beer, with very little hop presence. This brew would go well with duck.
Anchor Our Christmas 2007: This is the 33rd edition of a Christmas ale from this San Francisco brew. It is a rich dark color and a festive flavor experience. There are notes of cinnamon, vanilla and a flavor that I can only call root beer-like. No, its not sweet, but it does have a hint of sweetness. I'd suggest serving this with a rich holiday dessert.
Tuesday, December 04, 2007
California and Washington Release Upbeat Grape Harvest Numbers
Figures released by the two largest wine grape producing states suggest that 2007 was a good year in the vineyards.
The California Department of Food and Agriculture forecast a harvest of 3.2 million tons, up under one percent from the previous year. Meanwhile, the Washington Association of Wine Grape Growers reports a record harvest of 127,150 tons, up 5.5 percent.
Two-thirds of all wine sold in the U.S. comes from California wineries. A total of 449 million gallons of California wine were sold in the U.S. in 2006 with an estimated retail value of $17.8 billion.
The California Department of Food and Agriculture forecast a harvest of 3.2 million tons, up under one percent from the previous year. Meanwhile, the Washington Association of Wine Grape Growers reports a record harvest of 127,150 tons, up 5.5 percent.
Two-thirds of all wine sold in the U.S. comes from California wineries. A total of 449 million gallons of California wine were sold in the U.S. in 2006 with an estimated retail value of $17.8 billion.
Monday, December 03, 2007
Anheuser-Busch Launches Organic Wheat Vodka From Italy
Anheuser-Busch continues to expand its offering of non-beer products. The company is test marketing Purus Vodka in New York, Boston, Washington, D.C., and Annapolis, Md.
Purus is an 80-proof organic wheat vodka that is priced at $35 a bottle. The product is distilled under contract for A-B in Italy's Piedmonte region by Distilleria Sacchetto. A-B's Long Tail Libations unit is managing the introduction.
Purus is an 80-proof organic wheat vodka that is priced at $35 a bottle. The product is distilled under contract for A-B in Italy's Piedmonte region by Distilleria Sacchetto. A-B's Long Tail Libations unit is managing the introduction.
Thursday, November 29, 2007
Is the Beer Fridge the Source of Global Warming?
What will you do when they come for your beer fridge?
Denise Young, a researcher at the University of Alberta, wants beer drinkers to pull the plug on the ultimate luxury: the beer fridge. Environmentalists issued a report today that claims homes that use older refrigerators to keep beverages cold are contributing to global warming.
The reason is older model refrigerators suck as much as 50 percent more energy when compared to modern units. Many North American households do not retire old refrigerators when newer units are purchased. Instead, the old units are placed in garages, basements or game rooms and given the new task of keeping a chilled supply of beer, soda, wine and bottled water at the ready. The study estimated that as many as 30 percent of homes have a second refrigerator.
The University of Alberta study recommends that governments offer to buy back inefficient beer fridges. The researchers say that if beer drinkers gave up their beer fridges that enough energy would be saved to power tens of thousands of homes. They also note that a refrigerator that is more than 10 years old costs consumers $250 annually to operate.
"People need to understand the impact of their lifestyles," says Joanna Yarrow, director of Beyond Green, a sustainable development consultancy in the UK. "Clearly the environmental implications of having a frivolous luxury like a beer fridge are not hitting home. This research helps inform people – let's hope it has an effect."
They almost had me convinced until they called the beer fridge a "frivolous luxury." The microwave oven, indoor plumbing and the incandescent light bulb are far more expendable when compared to making sure that there is plenty of cold beer available. Besides, this is not wasteful -- in fact, I consider it to be a form of recycling. Beer drinkers are keeping the beer fridge out of the waste stream. This is a noble act.
Long live the beer fridge!
Denise Young, a researcher at the University of Alberta, wants beer drinkers to pull the plug on the ultimate luxury: the beer fridge. Environmentalists issued a report today that claims homes that use older refrigerators to keep beverages cold are contributing to global warming.
The reason is older model refrigerators suck as much as 50 percent more energy when compared to modern units. Many North American households do not retire old refrigerators when newer units are purchased. Instead, the old units are placed in garages, basements or game rooms and given the new task of keeping a chilled supply of beer, soda, wine and bottled water at the ready. The study estimated that as many as 30 percent of homes have a second refrigerator.
The University of Alberta study recommends that governments offer to buy back inefficient beer fridges. The researchers say that if beer drinkers gave up their beer fridges that enough energy would be saved to power tens of thousands of homes. They also note that a refrigerator that is more than 10 years old costs consumers $250 annually to operate.
"People need to understand the impact of their lifestyles," says Joanna Yarrow, director of Beyond Green, a sustainable development consultancy in the UK. "Clearly the environmental implications of having a frivolous luxury like a beer fridge are not hitting home. This research helps inform people – let's hope it has an effect."
They almost had me convinced until they called the beer fridge a "frivolous luxury." The microwave oven, indoor plumbing and the incandescent light bulb are far more expendable when compared to making sure that there is plenty of cold beer available. Besides, this is not wasteful -- in fact, I consider it to be a form of recycling. Beer drinkers are keeping the beer fridge out of the waste stream. This is a noble act.
Long live the beer fridge!
My Goodness, My Guinness: Thief Hits Dublin Brewery for 450 Kegs
A thief in Ireland has taken shoplifting beer to new heights.
A man simply drove a truck through the gates of the Guinness brewery in Dublin on Wednesday and hitched up a trailer with 450 kegs, then drove away before security staff realized what happened. The theft was captured by security cameras. Police believe the thief counted on going undetected in the bustling loading dock area of the St. James's Gate Brewery complex, which is even busier this time of year as the brewery works to fill holiday orders.
Police say the trailer had 180 kegs of Guinness, 180 kegs of Budweiser and 90 kegs of Carlsberg on board, worth more than $94,000.
The vehicle, the driver and the beer are still missing.
A man simply drove a truck through the gates of the Guinness brewery in Dublin on Wednesday and hitched up a trailer with 450 kegs, then drove away before security staff realized what happened. The theft was captured by security cameras. Police believe the thief counted on going undetected in the bustling loading dock area of the St. James's Gate Brewery complex, which is even busier this time of year as the brewery works to fill holiday orders.
Police say the trailer had 180 kegs of Guinness, 180 kegs of Budweiser and 90 kegs of Carlsberg on board, worth more than $94,000.
The vehicle, the driver and the beer are still missing.
Tuesday, November 27, 2007
Tuesday Tasting: Firestone Walker Eleven
Tuesday Tasting is a regular feature of Lyke2Drink that explores some of the best beers, wines and spirits on the market. This week we stay in California wine country, but this time enjoy a special anniversary beer.
Firestone Walker Brewing is located in Paso Robles, Calif., and is run by a family that also has holdings in California vineyards. While they sold off the majority of their wine business, including the Firestone brand name to the Foley Wine Group last summer, the company is still focused on turning out some of the more interesting beers coming from California.
Firestone Walker ferments its brews in a British-style union of oak barrels. The company has won its share of medals at brewing competitions, including being named the Mid-Size Brewing Company of the Year at the 2003 and 2007 Great American Beer Festival. So it was no surprise that when it released a limited edition beer called "Ten" to mark its 10th anniversary last year that it became one of the more sought after beers by beer fans. Reports surfaced of retailers selling the 22 ounce bottles for as much as $100 as supplies sold out.
Firestone Walker has followed that up with Eleven, a strong ale that is aged for 18 months in oak barrels. Only 500 cases of the beer (12 22-ounce bottles per case) are being shipped to retailers for a scheduled released on Nov. 30th. A suggested retail price of $16.99 per bomber bottle has been placed on the brew.
Brewmaster Matt Brynildson approached this ale as if it was a meritage of beer. He used Bravo Imperial Brown Ale, Rufus Continental Imperial Amber Ale and Parabola Russian Imperial Oatmeal Stout in a blend that was aged in American oak. Some of the barrels had previously done time at distilleries aging spirits. The result is an 11 percent alcohol by volume brew with 42 IBUs.
The sample that we tasted over the Thanksgiving weekend was a rush of flavors. There was a clear alcohol hit with plenty of oak, some wine-like characteristics and even hints of raisins to the beer. It is a rich dark color with touches of molasses in the nose. This beer is not overly sweet and has some nice earthy balance filling out a complex flavor profile.
This is a very satisfying beer with which to end an evening. A 22-ounce bottle can easily be split three or four ways, with everyone having plenty of enjoyment in their glass. Firestone Walker has once again come up with one of the more intriguing beers on the market.
Sunday, November 25, 2007
Lager Library: Land of Amber Waters
If you have an interest in the history of brewing "Land of Amber Waters: The History of Brewing in Minnesota" by Doug Hoverson is the definitive volume on beer in the Land of 10,000 Lakes.
Published by the University of Minnesota Press, Land of Amber Waters (352 pgs., $39.95) is lavishly illustrated with more than 300 color photos including historic brewery photographs, label art and advertising. Hoverson traces the history of Minnesota brewing back to 1849, touching in detail on many of the 300 breweries that have turned out lagers and ales in the state. Hoverson, the associate editor of American Breweriana Journal, a homebrewer and certified beer judge, is a social studies teacher in Minnesota. He combines all of this expertise in showcasing how beer and breweries reached into every corner of Minnesota.
One of my favorite aspects of Land of Amber Waters is looking at the various ways beer has been marketed during the last 150 years. One poster for Grain Belt Beer, with the headline "We've Come a Long Way Baby" and an illustration of a young woman reclining in a field of barley, had to be recalled by the brewer after complaints that it was too suggestive. The poster would hardly cause a second glance in today's world.
Tuesday, November 20, 2007
Tuesday Tasting: California Wine Round Up
Tuesday Tasting is a regular feature of Lyke2Drink that explores some of the best beers, wines and spirits on the market. This week we conclude the reports on our recent visit to California wine country with a round up of some of the wines we enjoyed.
Visiting San Francisco and California wine country was an eye opening and taste bud stretching experience. It was a celebratory trip marking our 25th wedding anniversary and served as a reminder to me of how blessed I am to have Sandy as my wife, partner in good times and bad, and constant source of encouragement. The blog entries for the last few days have documented some of the winery visits that we made, but we made many more stops and experienced more than just wine along the way.
Many people heading to Napa and Sonoma look forward to staying in one of the many inns or bed and breakfasts operating among the wineries. We tend to be more traditional hotel folks and found two excellent places that we would happily return to on future visits. The Meritage in Napa and Fairmont Sonoma Mission Inn both sit at the southern ends of the two major wine regions.
Our dining during the trip tended to be more on the casual side and Taylor's Refreshers in St. Helena served up one of the best burgers I've had in sometime. The lunch and dinner served at the winery by the folks at Pietra Santa was wonderful. And we had a spectacular fresh seafood feast at Scoma's on Fisherman's Wharf in San Francisco (Pier 47 at the foot of Jones).
We got to see plenty of beautiful vistas driving around wine country and stumbles across some things that make it a unique place -- from the Napa Valley Wine Train to the ghost house on the grounds of the San Saba Vineyards to the walnut farmer in Sonoma selling grocery bags full of nuts for $15 just up a dirt lane from an old Studebaker pick up truck. The amazing size and scope of California agriculture is incredible and seeing workers in the fields reminded me of how many people we count on to get food on our tables.
Then there was the wine. Here are a few Tuesday Tasting recommendations:
B.R. Cohn 2004 Olive Hill Estate Sonoma Cabernet Sauvignon: When Bruce Cohn isn’t busy booking the next Doobie Brothers gig he’s making wine. This red is a rich combination of plumb, cherry, oak and spice. Perfect for a great steak or a chocolate dessert.
B.R. Cohn 2006 Carneros Chardonnay: Oak and butter nose with nice vanilla and warm oak flavor notes.
Ty Caton 2004 Estate Tytanium: A full flavored Bordeaux style red from a young winery that is 33 percent cabernet sauvignon, 24 percent syrah, 29 percent petite sirah and 14 percent merlot. Plum, cocoa and oak.
Ty Caton 2004 Field Blend: At Opus One they sell a brand called Overture exclusively at the winery that is a great wine at a much lower price than the flagship brand. It is basically juice left over after the winemaker has built the signature blend. Caton's answer is his Field Blend, a mix of petite sirah, syrah, cabernet sauvignon, merlot and malbec grapes. This is an affordable luxury with great meritage blended quality that hits appealing flavor characteristics.
Conn Creek 2004 Anthology: This wine is 68 percent cabernet sauvignon, 19 percent cabernet franc, 6 percent merlot, 5 percent malbec and 2 percent petit verdot. The wine delivers a smooth blackberry base that will likely evolve over the next several years.
Duckhorn 2004 Estate Cabernet Sauvignon: Thick burgundy red color, with spice and ripe dark cherry flavors. A long finishing cabernet perfect for a great meal.
Duckhorn 2005 Decoy Napa Valley Red: One of the great values along the Silverado Trail, this Bordeaux blend is made from the juice that does not find its way into the other Duckhorn wines. It spends 16 months on French oak. Solid ripe fruit and oak nose, with a dry and spicy character.
Loxton 2004 Sonoma Syrah: This wine spends 20 months on oak and produces a bold, fruit forward red that delivers a long pleasant flavor profile.
Loxton 2006 Parmelee Hill Vineyard Chardonny: Barrel fermented in twice used oak, this wine has a nice green apple fruit presence in a creamy and mellow oak flavor profile.
Sapphire Hill 2006 VLH Late Harvest Zinfandel: Banana and pineapple nose, with a good sweet start that is balanced and not cloying.
V. Sattui 2005 Quaglia Vineyard Zinfandel: Deep purple color with tart cherry dominant flavor and a subtle background peppery spice.
San Saba 2005 Late Harvest Sauvignon Blanc: With 15.1 percent residual sugar you might expect this to taste like sugar water, but in reality a solid level of acidity makes this a fairly balanced dessert wine that has great honey and floral notes.
Trefethen 2004 Double T Red: A blend of classic Bordeaux grapes, this wine is lively and fruity. Perhaps not the red you would order for a Saturday night steak dinner, but a perfect mid-week wine to go with pasta or pizza.
Trefethen 2006 Dry Riesling: A good crisp dry riesling. The crack of acidity at the start opens to a nice grapefruit and honeysuckle flavor profile.
Wellington 2004 Victory Reserve: A thick red blend of 60 percent cabernet sauvignon, 25 percent Cabernet Franc and 15 percent merlot. Plenty of tannins and fruit. A good steak awaits.
Wellington The Duke V: A non-vintage blend of 60 percent merlot, 20 percent cabernet and 20 percent zinfandel sold only at the winery at an incredible price. A solid Sonoma red that is assertive, yet finishes with a smooth touch.
Sunday, November 18, 2007
Mumm Napa Sparkles
Mumm Napa is located on the Silverado Trail to the east of the hustle and bustle of Route 29. It was the perfect stop during our recent California trip to mark my 47th birthday.
We went on a group tour of the facility, which was interesting and showed the sheer size of Mumm's operations in California. Built in 1986, it was one of the more modern wineries we visited and it also had a variety of features that make a stop a must when you are in wine country. The tour area gives you a birds eye view of the production floor, including the 65,000 gallon blending tank. The tour ends in a gallery showcasing some stunning photography, including works by Ansel Adams.
The tasting room has one of the best views of any winery. Glass doors open to the vineyards and you can look across the valley while enjoying sparkling wine.
We were hosted for our tasting by Hank Beech, who was both charming and informative about the wine. Glasses filled our table as we got an appreciation for the range of sparkling wines Mumm is turning out in Napa.
Too many people treat sparkling wine like pilsner beer, looking at it as fairly one dimensional. They may favor one producer over another, but they don't recognize why. Part of the problem is that they enjoy sparkling wine in a limited way, often just for special occasions. Part of it is that sparkling wine makers, especially Champagne makers, tend to use terms on bottles that are not easy to figure out: Brut, Demi Sec, blanc de blanc, blanc de noirs, etc. It is acceptable to ask for a glass of Champagne (even if what you are drinking is cava or prosecco), but no one would just ask a wait person for a glass of wine without at least specifying white or red.
We enjoyed several of the sparkling wines poured for us at Mumm. Among our favorites were:
Mumm Napa Blanc de Noirs: This non-vintage sparkler is a light pink salmon color and has a good balance between the berry hints of the fruit and the acidity.
Mumm Cuvee M Red: This sparkling wine is 97 percent pinot noir and 3 percent syrah and sold only at the winery or through the Mumm website. It’s bright red color is a perfect change of pace. Just a slight touch of sweetness with a cherry note. We brought back three bottles of this wine for Thanksgiving at our Daughter and Son-in-Law's home.
2000 DVX: This sparkler honors Guy Devaux, the late winemaker who spearheaded Mumm's development in California. This is a golden straw color, with hints of apple, apricot and strawberry. A great wine to start or finish an evening.
Drink Art: The Vintage in California by Paul Frenzeny
Drink Art is a regular feature of Lyke2Drink that looks at famous works of art depicting men and women enjoying life and drink.
The Vintage in California, at Work at the Wine Presses
Paul Frenzeny
French, 1840-1902
During my recent California wine county visit I was reminded of the relationship between man and equipment in harvesting grapes and making wine. Today there are incredible pieces of machinery that can do amazing things in harvesting and crushing grapes, but the human element is still a critical part of the process.
In this illustration by French artist Paul Frenzeny we can see that more than 100 years ago the grape harvest was different, but it still involved immigrant labor, in this case Chinese workers, and a rush to get grapes in and crushed at their peak. The scene shows workers stomping grapes and a giant wine press at work. Wagons are crammed with grapes, suggesting just how long the days are at vineyards during harvest. A winemaker is in one corner of the piece with a tasting glass examining the new juice.
The illustration is part of the Bancroft Library at the University of California in Berkeley.
Lager Library: Great Food Great Beer: The Anheuser-Busch Cookbook
Clearly one of the marketing drivers this year for the folks at Anheuser-Busch has been to tell the world about how well beer and food goes together. And we're not just talking pizza and beer, although that still works.
A-B has been on the road holding some beer pairing dinners and doing other work to get beer a place at the table in fine dining establishments. I was the guest at one of these events earlier this year at Blue in Charlotte. Now comes the release of "Great Food Great Beer: The Anheuser-Busch Cookbook."
A-B worked with Sunset Publishing to create the cookbook, which has lavish food photography. Brent Wertz, executive chef at the Kingsmill Resort & Spa, and George Reisch, an A-B brewmaster, were involved in some of the recipe development and pairing suggestions in the cookbook.
"Great Beer Great Food" starts off with a history of A-B and some information on matching beer and food, proper beer glassware and a quick guide to beer styles. Because the book is from Anheuser-Busch the answers to food and beer pairings lean towards products flowing from St. Louis. The recipes are a mixture of foods that go well with beer and foods that have beer as an ingredient.
The 185 recipes in "Great Food Great Beer" (304 pgs., $24.95) range from warm artichoke and amber bock dip to mushroom stuffed filet of beef. There are even desserts, with a gingerbread cake that uses a cup of dry stout as an ingredient that sounds worth making.
Saturday, November 17, 2007
Louis M. Martini Keeps Red Flowing
When Louis M. Martini in St. Helena was acquired by E. & J. Gallo in 2002 there were questions about what would change at the vintner. One of the biggest changes is that more people can now find Martini wines at retail thanks to the power of Gallo's distribution arm.
We made a stop at the winery during our recent visit to the Napa Valley and while waiting Michael Martini, who was running late from another appointment, we sampled a range of wines. The winery turns out quite a range of price points and styles, including labels like Ghost Pines that have been brought back since the Gallo acquisition.
Martini, who is Master Winemaker at winery that was founded by his grandfather, joined us during our tasting and took us on a tour of the winemaking facility. Along the way we sampled some wine straight from the tanks and discussed the perils of wine stained teeth.
Louis M. Martini has been a part of the California wine scene since 1938. In that time it has seen trends come and go. The "Sideways" affect has raised interest in pinot noir, but merlot sales still has a good level of consumer demand. Martini said he sees wineries shifting gradually from big, bold reds, to more drinkable wines. “Fruitiness is coming back," Martini said. "There is more softness to a lot of California reds.”
Among the wines we tasted:
Louis Martini 2003 Monte Rosso: Purple plum color, this wine is rich and smooth with hints of ripe cherries. Plenty of depth and character.
Los Ninos 2000: A Sonoma blend of 67 percent cabernet savignon, 20 percent petit verdot, 11 percent cabernet franc and 2 percent malbec, the wine has a slight hint of banana in the nose with a soft and long ripe fruit flavor.
Louis Martini 2006 Pinot Grigio: Light peach notes and a firm level of acidity are the hallmarks of this white.
Louis M. Martini 2004 Alexander Valley Cabernet Sauvignon: A nice, smooth cabernet with a slight oak presence. Solid black currant and black cherry notes.
Louis Martini 2004 Port: Made from petite sirah grapes, this is a lovely rich port. Dessert in a glass.
Could Our Love of Chocolate be the Result of Ancient Beer?
Researchers believe that our love affair with chocolate may have its roots in early Central American beer.
Researchers from Cornell University have published a paper that says the first use of cocoa was earlier than originally thought, likely around 1000 BC, when brewers in Central America made a primitive beer from the fermented pulp of cocoa fruit.
The researchers believe the cocoa beer, or chicha, eventually resulted in the frothy chocolate drinks made from the seed of the cacao tree that were a big part of Mesoamericans society starting about 500 years later. John Henderson, a professor of anthropology at Cornell University and lead author of the study, says the cocoa beer is likely the foundation of the modern world's chocolate industry.
Spanish explorers were the first Europeans to taste chocolate in Mexico during the 16th century. They brought the Aztec drink back to Europe and chocolate would become one of the world's most popular sweets.
Researchers from Cornell University have published a paper that says the first use of cocoa was earlier than originally thought, likely around 1000 BC, when brewers in Central America made a primitive beer from the fermented pulp of cocoa fruit.
The researchers believe the cocoa beer, or chicha, eventually resulted in the frothy chocolate drinks made from the seed of the cacao tree that were a big part of Mesoamericans society starting about 500 years later. John Henderson, a professor of anthropology at Cornell University and lead author of the study, says the cocoa beer is likely the foundation of the modern world's chocolate industry.
Spanish explorers were the first Europeans to taste chocolate in Mexico during the 16th century. They brought the Aztec drink back to Europe and chocolate would become one of the world's most popular sweets.
Canadian Winery to Turn Used Grapes into Energy
Some vineyards use the leftover skins, seeds and stems from wine grapes to make grappa. At Inniskillin the plan is to use these winemaking leftovers to create renewable energy.
Inniskillin, Canada's largest winery, is working with StormFisher Biogas to take grape pomace that would have been sent to a landfills and use it power homes along the Niagara peninsula.
StormFisher's system captures methane gas produced by the decomposing waste and the gas is burned to generate electricity.
Inniskillin, Canada's largest winery, is working with StormFisher Biogas to take grape pomace that would have been sent to a landfills and use it power homes along the Niagara peninsula.
StormFisher's system captures methane gas produced by the decomposing waste and the gas is burned to generate electricity.
Friday, November 16, 2007
Hahn Counting on Pinot Noir
Hahn Estates is located inland from Monterey on a hillside looking down to the Salinas Valley. It's beautiful country that produces some very nice wines. We found ourselves at the winery late in the day recently and enjoyed the great view with a few of their wines.
Hahn Estates 2005 Pinot Noir: This Central Coast winery believes so strongly in its pinot noir that it has ripped out 400 acres of cabernet sauvignon to expand its pinot plantings. This is a lush pinot noir with nice deep cherry notes. A great value for a California red.
Hahn Estates 2005 Chardonnay: A hint of peach in the nose, with a nice citrus and apricot flavor profile.
Smith & Hook 2005 Reserve Cabernet Sauvignon: Named for the ranches that make up the vineyard, this red has good tannins and dark purple fruit flavors.
Wednesday, November 14, 2007
Hall Has Diplomatic Approach to Wine
There has been a winery on the grounds of where Hall Wines stands in St. Helena, Calif., since 1885. By 2009, you will be able to see more of that original winery than is visible today and you will also be transported to the future as Hall will become one of the most talked about destinations in Napa Valley.
Craig and Kathryn Hall purchased the Bergfeld winery in St. Helena in 2003. In 2005 they added wine production facilities at what was the Sacrashe Vineyard in Rutherford. The Halls are on an aggressive investment path and are building a Frank Gehry designed visitor’s center and winery at the Bergfield site that will open along Route 29 in 2009. It may very well change what visitors to Napa Valley expect when they go wine tasting. The plan includes a unique wood lattice canopy and glass enclosed production area viewing. It will be a showplace that should introduce more people to some very good wines.
Craig Hall is a Texas businessman and Kathryn Hall served as the U.S. ambassador to Austria from 1997 to 2001. They have more than 500 acres of vineyards and their winemaking facility also has a substantial custom crush and private label business.
During our visit we were given a private tour by Meg Revheim, who treated us to some barrel samples in the historic winery building and a tasting of the current range of Hall wines. We found the work of winemaker Richard Batchelor to be very impressive. Among the wines we enjoyed:
Hall 2006 Hardester Ranch Merlot: From the barrel this was a jammy, fruit forward wine that shows plenty of promise.
Hall 2004 Napa Valley Merlot: Extremely smooth and inviting. Nice plum and blackberry notes.
Hall 2004 Katherine Hall Signature Cabernet Sauvignon: This wine is at least 85 percent cabernet, with merlot and cabernet franc blended in for extra complexity. Berry nose, smooth, but assertive flavor. Cabernet character is balanced with both tannin and fresh fruit evident.
Bergfeld St. Helena 2004 Cabernet Sauvignon: Still a bit tight and in need of a couple of years in the bottle, this wine does display rich ample fruit and good tannin balance.
Abita Brewery Expanding Capacity
Abita Brewing has been turning out great craft beer for more than two decades and now it is about to go through a substantial growth spurt.
Eight new 9,300-gallon aging tanks have arrived at the Louisiana brewery as part of an expansion project that will be completed in early 2008. The construction will increase brewing and warehouse capacity, as well as provide new office space for Abita.
Abita expects to sell more than 62,000 barrels of beer this year.
Subscribe to:
Posts (Atom)