Ask Tony: Why Is Champagne So Expensive?

Looks like Daffy hit the jackpot. Time to go buy some Champagne!

It's time for another installment of Ask Tony: You have questions, I (maybe) have answers.

Today's question is one that has popped up somewhat regularly dating back to my days working the sales floor in New Jersey: Why does Champagne cost so much money to buy? It's a discussion that has several layers and doesn't contain a one-word answer, but it is a fair one and deserves my time and yours.

Let's start with what Champagne is. It is a sparkling wine made according to a set of rules and standards from the Champagne region of France. Chardonnay (valued for acidity and creaminess), Pinot Noir (valued for its structure and aromatics), and Pinot Meunier (a fruity, early-ripening red wine grape suitable for the cool climate of Champagne) are the most popular choices to make Champagne, though other grape varieties are permitted. Champagne invokes an image of luxury and elegance. It is the go-to for celebrations, gifts, holidays, and more. These reasons among many others is why the folks at the Champagne Bureau are fiercely protective of the name "Champagne" and have been doing so since the onset of World War II. There is nothing like it produced anywhere in the world.

Short rant: This includes products that are labeled "California Champagne," which are not anything close to the real thing, but the name has been grandfathered by a loophole that permits the United States to use this misleading label terminology. I would like to see what would happen if a "French Napa Valley Cabernet Sauvignon" made it onto our shelves and see how well that goes over around here.

So why is it that when we go searching for authentic Champagne, we see price tags that start in the $30-$40 range and climb seemingly exponentially from there?

It is highly stressful being a grapegrower in Champagne.

Late spring frosts can kill buds on the vines, delaying or eliminating the ability for grapes to grow. Early fall frosts can freeze grapes on the vines, changing the composition of the grapes before they are harvested. These vineyard threats, along with a generally short growing season, makes it challenging to have optimal grapes for winemaking. A lot of hands-on care and monitoring of the vineyards is important. Additionally, if a grapegrower is selling grapes or wine to a larger Champagne brand, the pressure is on to perform, even though you can't control nature. It all costs money.

The method of making Champagne is labor intensive.

After base wine is fermented, a second fermentation takes place inside individual bottles with yeast and sugar added prior to being capped; this is what gets the bubbles inside Champagne. After this second fermentation takes place, the wine ages on the spent yeast cells (the lees) for a minimum of 18 months (many producers will go well above the minimum requirements). After that there is riddling, a technique involving a slow maneuvering of individual bottles to get the spent yeasts cells into each bottle's neck before being ejected from the bottles (called disgorgement). Most Champagne houses still employ manual labor to handle these tasks, though there are mechanized options such as a gyropalette that can handle the riddling. After disgorgement, the dosage (the sugar/wine combo that determines a Champagne's sweetness/dryness) is added before being bottled under pressure, ready to be labeled. This multistep process adds cost to the wine.

Blending is both science and art. Image credit: Marc Chauvet

Larger Champagne producers often have stocks of reserve wine on hand that are blended with the most recent harvest to create a "house style" for a non-vintage Champagne. The effort of establishing how the wine of an individual vintage tastes, then seeking out the proper proportions of reserve wine to blend in is what allows your Veuve Clicquot Yellow Label or Moët & Chandon Imperial to taste the same year after year. In a way, this is how blended Scotch whisky is made; no age statement in many cases means stocks of reserve whisky of varying ages need to be on hand with newer whisky to create what Johnnie Walker Black Label tastes like you after year. If the non-vintage Champagne or the blended Scotch does not taste typical of the house style, it damages the credibility of the brand. Champagne houses will pay for the ability to keep the flagship product consistent to help develop brand loyalty.

Want a Champagne from a specific vintage? Be prepared to pay even more money. A vintage Champagne will showcase the character of an individual harvest, but that also takes away juice that could be used for the higher-volume (and more revenue-generating) non-vintage flagship product, leading the Champagne blender to have to find another source for the non-vintage expression. Additionally, vintage Champagnes are required to age on the spent yeast cells for three years, so there is greater inventory management and monitoring that takes place.

Let's also address marketing, advertising and cultural impact.

You will see pages of luxury magazines (real estate, cigars, wine and spirits, cars, etc.) devoted to landing clientele with plenty of disposable income. Cristal, Moët, Dom Perignon, and Ace of Spades have all made their way into hip-hop lyrics (go do a Google search on that for complete NSFW results). This only drives demand further and prices go up.

So what if you want to enjoy Champagne on occasion, but you don't make money hand-over-fist? Seek out some Grower Champagnes. These are individual farmers that don't sell their grapes or wine to the larger brands and produce their own Champagne from start to finish. There are limited funds for farmers to run advertising, so they rely heavily on importers and distributors to promote their products to retailers so you can have access to their Champagnes. The entry-level wines may not be markedly cheaper, but the highest-end products never get out of control (and by that, I mean you shouldn't have to reach triple digits to buy a bottle of killer bubbly).

I'll be honest...I have never been a huge Champagne consumer in my wine-drinking lifetime. All of the steps to producing Champagne made me think it was for high-maintenance, needy types with too much money and a quest to achieve status. But you know what? I eventually discovered there are just as many painstaking steps to create Scotch whisky. And Port. And Sherry. And Madeira. These are all things I enjoy. It would be hypocritical of me to bang on Champagne's meticulous nature.

When you really see what it takes to produce a bottle of Champagne, you gain perspective and appreciation for it. That's the sole purpose of this blog...to get you to open your eyes and your mind to all adult beverages. With that, raise a glass of this distinct, authentic sparkling wine sometime "just because" instead of waiting for a special occasion. The Grower Champagne link above takes care of the recommendations on what to seek out in that category, but if you want to get started with a few of the well-known brands and understand their styles, here's what to look for.

Nicolas Feuillatte Brut ($33)

A cooperative Champagne producer, Feuillatte's entry-level example is floral on the nose with a white peach and apple flavor and fresh baked bread on the finish. This makes an excellent starting point in your Champagne adventures. 

Taittinger Brut La Française ($50)

Creamy and golden with peaches, vanilla, and brioche bread flavors, the texture is enhanced by at least three years of aging on the lees. Very lively and enjoyable.

Bollinger Brut Special Cuvée ($50)

Smoky, rich, and deeply flavored, Bollinger's flagship product has baked pears, apples and roasted walnuts, with a toasty, savory finish. This has plenty of character to stand up to smoked seafood.

Gin: You Win

As a consumer of alcoholic beverages, notably in the spirits category, you are in a great position. So many of the classics are being revived thanks to the craft spirit industry combined with a new appreciation for cocktails. Rye whiskey is certainly one of them as the style was on life support as recently as twenty years ago. Tequila has re-emerged thanks to the popularity of margaritas. But perhaps no spirit has seen the benefit of the craft spirits industry and cocktails more than gin.

Gin: not just a card game played by Bugs Bunny and Yosemite Sam

Gin started out, like the majority of spirits, as a way to cure various ailments of post-Renaissance era Europe. The juniper berry, the main (and most distinct) flavor and aroma of gin, was thought to help with stomach issues and also help fend off the pestilence known as Black Death. Juniper-based tonics were thought to originate in Holland, but when William of Orange took the throne of England in 1689 its popularity spread throughout the country. Since his first point of order was to declare war on France, brandy was no longer available. To find a new source of revenue, William encouraged distillation, production, and sale of gin. By the way...William allowed anyone on the street to do this.

The guy responsible for the Gin Craze in England, for better or worse.

As a result, 12 million liters of product was being distilled in London alone, a city with a population of 600,000 people. Think about that for a minute. There was half a liter of gin for every man, woman, and child (yes, child) to consume each week! Gin took over London in a negative way, with criminal activity, lack of economic growth (since everyone was hammered on gin and not working at their jobs), and overall chaos consuming the city. Gin production was lacking so much in oversight, you had recipes that included alum, sulfuric acid, turpentine! Add a sweetener to disguise the chemicals, and you were in business!

It took a good forty years to get under control, but in 1761 government regulations made it so that the major distillers were the only ones permitted to produce gin. A dry style, the type we are familiar with today, was developed by the early 1800s. Juniper berries remained a major part of production, but other botanical elements like coriander, angelica, and orris roots became the "big four" ingredients in a wheat-based distillate in the modern style of gin. While those four ingredients formed the base of gin, today's distillers have taken some interesting alternative approaches to creating a wide range of examples that have clean flavors and intense aromatics not necessarily dominated by juniper. Citrus peels, berries, cucumbers, rose petals, cinnamon sticks, cardamom...anything from the spice rack could conceivably end up in your gin, much better than discovering turpentine in there!

For the longest time, I was not a fan of gin. Maybe I was too young the first time I tried it and I wasn't ready for the onslaught of aromatic power. Today, I couldn't be a bigger advocate of gin. Tanqueray, one of the most juniper-forward gins out there and my first sample of the spirit way back when, can be polarizing with its sharpness and piney aromatics. Some of you love it. Others can't stand it, but that leads to a thought that all gin is made in that style. Fortunately for you, the resurgence of this spirit once considered to be the scourge of London has led to some innovation where you can find a level of juniper that agrees with you. Its transparency of flavor is fantastic for cocktails. The martini is a classic (remember...if your martinis have vodka in it, those are "vodka martinis"). Gin and tonic with a lemon or lime is a simple way to enjoy it. You can go big with a French 75, where Champagne is involved in the recipe. The huge range of styles of gin as your base material combined with other mixers leads to countless permutations of cocktails. Gin is light and refreshing...perfect for the warm days we have coming up here in the northeast. Hell, if you like your gins neat, you can now find barrel-aged examples, which is a whole other animal to deal with.

Is this a comprehensive guide to gin I just presented you? No, not at all. If I get all the cocktails out there in this post, that's admittedly cutting into our future discussions. Additionally, I will be going into more details on production when I run my Gin 101 course at the Divine Wine Emporium on June 2nd, 7:00pm (how's that for a shameless plug!). I can't give away all my secrets.

What I can give you today are some gins to get started. You claim you do not like gin, but that just means you haven't found the right one yet. I am here to introduce you to some gin that will help you gain an appreciation for this flavor-packed white spirit. Gin won me over in the end, and one of these will win you over, too.

Bluecoat American Dry Gin ($27): This is an American take on the styles created by Bombay Sapphire, Tanqueray, and the like. Bluecoat, made by Philadelphia Distilling, uses juniper, coriander, angelica, and citrus peels to create a balanced, yet lively gin. This is our house gin as the price is completely reasonable when compared to the larger brands.

Hendrick's Gin ($36): This Scottish gin is infused with cucumber and rose petals after the distillation process is complete. Aside from the typical ingredients, elderflower and chamomile are part of the recipe. As a result, Hendrick's is floral with the juniper tempered on the nose. The palate is soft and gentle. This is always the gin I recommend to those who claim they don't like gin.

Brockman's Gin ($35): Another Scottish gin, Brockman's infuses blueberries, blackberries, and almonds. This is very different from the two listed above, but this fruit-forward style can be a fantastic ingredient in a cocktail like a Negroni. The strong berry notes are a nice foil to the bitterness of Campari and a great way to start a cocktail party.

Caledonia Spirits Barr Hill "Tom Cat" Barrel-Aged Gin ($50-ish)

Want to try a barrel-aged gin? This is the way to go. Caledonia uses a corn-based spirit instead of the traditional wheat for gin. The second distillation includes honey since this Vermont distiller is also a beekeeper. After just three months in barrel, the gin shows a richness on the palate that is not typical of gin thanks to the corn base and honey combination. The juniper still comes through; any more time in barrel would kill the aromas. This is a real treat...seek this one out if you are into aged spirits!

The Best Advice I Ever Received

From a professional standpoint, getting where I am today has been a real adventure. To go from engineering, field sales, and support in the electronics industry to singing the praises of alcoholic beverages was a significant personal undertaking.

I knew I needed to just know more about booze. The only thing I knew back in the fall of 2008 is that I liked to drink the stuff and I liked to try different things. That was it. I took the time to see what I could do about taking courses to make me smarter about wine and spirits. I had all kinds of questions: How are the classes structured? Do I go in-person, or do I take them online? Am I going to need to find childcare to do this? After exploring my options and getting into a routine with Child #1, I made the commitment to education. We had just moved to New Jersey for The Greatest Wife In The World's new job and after getting out of the tech industry, I registered for the Wine & Spirits Education Trust's (WSET) Level 2 Intermediate Course at New York's International Wine Center.

The WSET is a London-based organization that "provides globally recognised education and qualifications in wines, spirits and sake, for professionals and enthusiasts." The International Wine Center is a WSET Approved Program Provider, meaning the school is allowed to teach various levels of the WSET curriculum. As I made education a part of my life, I moved through the Intermediate and Advanced sessions, worked some trade events pouring wines, and started working at a terrific retail shop. I enjoyed showing the colorful maps from my study materials to my then two-year old son, who got a real kick out of saying wine words like "Muscadet."

And even though I was well on my way to gaining credibility in the alcohol industry, I still craved more knowledge and challenges. Going to the next WSET level, The Diploma of Wine & Spirits, was a massive time commitment and honestly, it seemed scary. I thought I had learned so much at the Advanced level...what the hell was the six-unit Diploma program going to be like?

When I called the International Wine Center to talk about the Diploma program with the Development Coordinator, I felt good about jumping in. I asked a question that seemed like an innocuous throwaway at the time: "What advice do you have for me as I go through the Diploma program?"

His response: "Read...and taste."

Never a prouder professional moment for me to accept the Diploma of Wine & Spirits and a work-study opportunity in a 500-year old building in London.

A simple answer that today means so much. It was such a plain response that unlocked so many doors in my brain. I had to spend nearly three years (if I passed each unit on the first try) reading about and tasting as much wine and spirits as I possibly could. It meant that I couldn't just focus on well-known grapes like Merlot and Chardonnay, or familiar California and Italian wine regions. I needed to know more about places like Campania and Santa Ynez Valley. I needed to taste wines made from grapes called Refosco and Fernao Pires. When I read more about rum, it helped me get over a bad Captain Morgan experience in my youth and learn to approach rum in a different way. I carried the "read and taste" mantra throughout my studies and it made me successful as I captured the Diploma and won a work-study scholarship. Meeting the legendary wine writer, Jancis Robinson, was a major highlight; her books and wine references helped immensely and I was happy to tell her so.

Watching The Boss run his Wine 101 class. Do I know a lot of the information? Yes, but there might be something valuable I can still take away, whether it is a new way to approach the subject, or even a way to teach a course that resonates with a group.

"Read and taste" applies more than ever now, for me and for you. Education never stops, whether you do it on your own or seek out a school like the WSET program. When I teach spirits classes at Divine Wine, I am always researching and staying on top of my game. When a new product comes into the store, I am tasting it with an open mind. Yes, I am making a plug for my school today. If you want to just test the water or make a deep dive into wine and spirits, you can find a school just about anywhere in the country that offers the WSET curriculum. Just go here, search near your geography, and check out the individual school's web site. Call them and ask questions; you will be plunking down some hard-earned cash to take the classes, so you should have as much data as you can regarding how to make the classes work for you.

Read and taste...it's the best piece of advice I have ever received and now I pass it on to you. Get in touch with me if you have any questions on how to begin your own educational journey of grapes and grains. You never know what you are capable of until you give it a shot.

Fun To Say, Fun To Drink: Gewürztraminer

The Battle of Turckheim, Alsace, 1675. Only the beginning of the fighting in this revered territory that produces some of the most exquisite wines in the world. Image credit: Wikipedia

Sometimes, you need an excuse to step outside of your comfort zone. Internally, you might recognize that you need to branch out and be more adventurous in your drinking. However, it can be difficult to choose a direction, particularly if you are not familiar with some of the grape varieties available to you.

So today, I unveil the "Fun To Say, Fun To Drink" feature for you. Need a run-down of a wine grape that you might have seen on a shelf, but you were hesitant to spend the money on it? I have you covered, and the debut involves the distinct and unusual grape called Gewürztraminer.

Umm...how do you say that, and what is it?

Gewürztraminer (guh-VERTZ-trah-meen-er) is an aromatic white grape variety which, despite having a German name, has its roots in Alsace, France. If you read your history books, you will remember that this eastern section of France was fought over for many centuries, changing hands from French to German rule a number of times until the end of World War II. It's cool, yet sunny climate lets Gewürztraminer and other aromatic varieties thrive. Despite being considered a white grape, Gewürztraminer has a pink/red color to its skins. Because of that, the wines end up having a coppery hue to them.

Gewürztraminer ripening in a German vineyard. This bunch is packed with wild aromas and rich flavors.

So what does Gewürztraminer smell and taste like?

Gewürztraminer is loaded with tropical and exotic fruit, perfume, flowers, and spices; these wild flavors and aromas make sense when we find out that "Gewürztraminer" translates to "spiced traminer", where "traminer" is an ancient family of aromatic varieties that made its home in northeastern Italy's Tyrol region (near the Austrian border). When I went to school at the International Wine Center and studied the Alsace region, our instructor for the session claimed Gewürztraminer to be a "banker" grape; it's aromas are so distinct that if I encountered it on an exam, I could easily identify it and "take it to the bank" that I would be right. Guess what? So can you.

Is all Gewürztraminer the same?

Not at all. Gewürztraminer has the tendency to get high in alcohol and low in acidity, so it can have a flabby, oily texture if the grapes ripen too quickly. Underripe Gewürztraminer can be very light in flavor; I would describe that sensation of drinking rosewater or green tea. There is a wide range of expressions in between those extremes, and vineyard site selection is critical in getting the most out of this grape. Aside from Alsace, you can find Gewürztraminer from northeastern Italy, Germany, Oregon, Washington State's Columbia Valley, the Finger Lakes of New York, and even South Africa. Examples can also finish fruity (with a pleasant bitter edge), dry, or sweet (in the case of "Late Harvest" examples that turn to raisins on the vine).

So what do you have for me and what am I eating with them?

I am glad you asked! By the way, due to Gewürztraminer's fussiness and difficulty to deal with in the vineyards and winery, it is not a cheap wine. That being said, I have some reasonably-priced examples that you should be able to find at your local wine shop or beverage depot.

Montinore Estate Willamette Valley Gewürztraminer ($18)

Floral, citrusy, and gingery, this zesty example from Oregon's Montinore Estate will work great with a range of Thai or Indian dishes. A great way to get yourself familiar with Gewürztraminer for under $20.

Abbazia di Novacella Alto Adige Gewürztraminer ($25)

Fermented in stainless steel tanks, this Italian example is very lively and aromatic, but lush on the palate. It's full-bodied texture makes this great with a plate of sausages or a pasta with ground sausage, cream, and basil. The honeyed mango flavors would make this work with duck, too.

Pierre Sparr Alsace Gewürztraminer ($25)

Pierre Sparr traces its history back to the year 1680. Anise, apricots, and dried peaches show in this wine, along with a touch of residual sweetness. If you are familiar with the lychee fruit, you might detect that here, too. I would go with bacon-wrapped scallop with this one.

Pierre Sparr Alsace Gewürztraminer Grand Cru Mambourg ($40)

Pierre Sparr's Mambourg vineyard is dominated by Gewürztraminer vines, which have an average age of 40 years, leading to intense, concentrated wines. This wine is rich and full-bodied with a spectrum of dried tropical fruits, honey, and spice. If you are living it up this would be a great match with foie gras. 

Classic Cocktails: The Mint Julep

The level of party atmosphere is high right now. Today is Cinco de Mayo, which I covered in my previous post, and tomorrow is the 143rd running of Kentucky Derby. Now, I am not some huge horse racing follower, but I do enjoy Derby Day. I don't know what it is. Is it the tradition? The ridiculously outlandish hats? The Bourbon? How about all of the above?

If you drink too many cocktails, you might end up wearing something like this in public.

And yes, Bourbon! Let's discuss that for a moment. It is the base material for the cocktail most associated with Derby Day, the Mint Julep. Originally prescribed as a cure for various stomach ailments, the Mint Julep could include a range of spirits including gin (and its malty cousin genever), brandy, and whiskey of any kind. As Bourbon's popularity rose, it made its way into the Mint Julep. While Bourbon can be made anywhere in the United States, the overwhelming majority of production comes from the traditional heartland of Kentucky. So it only made sense that Bourbon crept its way into this cocktail. With a glass full of muddled mint and crushed ice, the Bourbon-based Julep made for a refreshing way to beat the southern heat. A staggering 120,000 of these concoctions are served at Churchill Downs every year.

Now here's the important part...what kind of Bourbon do we choose? We have some things to keep in mind when making a selection.

Avoid the top shelf

If you are one of the lucky ones to score some of this, you are doing a disservice to both the whiskey and the cocktail by making this your base for a Mint Julep.

Save that Pappy Van Winkle and other high-end/luxury/rare Bourbons for sipping neat. The flavors are so complex they could either take over the drink or the subtle nuances will be missed when the mint gets in the way. Additionally, your crushed ice will melt over time and dilute your Bourbon.

Avoid the bottom shelf

The inexpensive category contains many youthful, lightly flavored Bourbons. While its fire is great for a cocktail, the already faint flavors will dilute very quickly when (once again) your crushed ice melts into your drink.  

Find the middle ground

Woodford Reserve's special Kentucky Derby label from two years ago. Woodford Reserve is the "Official Bourbon of the Kentucky Derby."

By process of elimination, stick with Bourbons that you see at eye level on your retail shelf. Many of these products have good flavor and are well-balanced. Buffalo Trace, Jefferson's, and Woodford Reserve are all fine choices: Jefferson's on the milder side and Woodford on the richer end of the spectrum. If you are making your way into Bourbon for the first time, Maker's Mark is a gentle, wheated Bourbon. These all fall in the $30-$45 range.

Be sure to proof-read!

Do you dare to add this in your Mint Julep?

Here's another question: are you drinking cocktails all day or are you just going one-and-done? If you are going to be sipping Mint Juleps for the long haul with a multi-course feast, you may want to consider capping your Bourbon's alcohol level at 90 proof (45% abv). If your cocktail is going to be a precursor to other adventures or want to see how the drink changes as the ice melts, try going cask strength or at least in the 100 proof range. There will be a ton of flavor and fire in these Bourbons, but as the drink dilutes you won't lose out too much. Booker's, for example, checks in at over 127 proof and pushes the envelope with alcohol level and price ($60 and up, depending on the deal you find), but it could potentially take your cocktail to new heights.

And now...how to make the Mint Julep! Not a cocktail person? No problem. Get a rocks glass and a healthy pour of your favorite Bourbon and go to town (responsibly, of course)!

The Mint Julep. Image credit: Wikipedia

4-6 mint leaves

1 tsp superfine sugar

2 tsp water/seltzer

1.5 oz Bourbon

Muddle mint leaves with sugar in a highball glass for 30 seconds, or until fragrant. Add water and stir. Add cracked or crushed ice, followed by Bourbon. Stir. Optional: add a splash of seltzer and garnish with mint leaves. 

Additionally, if you happen to have a silver julep cup, you can stir with ice until the cup gets a layer of frost on the outside as shown to the right (but it's not necessary).

Classic Cocktails: The Margarita

This Friday is Cinco de Mayo, the holiday celebrating the Mexican army's defeat of the French at the Battle of Puebla in 1862. A somewhat minor occasion in Mexico, it has become a big deal here in the United States, especially in Mexican-American communities across the country. If you are going to be out at your local drinking establishments, be ready for the onslaught of cerveza and Tequila, (along with dudes in big hats and fake mustaches). If you are into mixed drinks, the one you are most likely to encounter will be the most popular cocktail in the country: The Margarita.

There is a lot of uncertainty as to where the classic Margarita (Tequila, orange liqueur, and lime) originated. There are multiple stories out there, and here are a few of them: 

A Tijuana restaurant owner claimed to make it for someone who was allergic to all spirits except tequila.

A Dallas socialite named Margarita made it for a group of friends while vacationing in Acapulco.

A bartender in Ensenada, Mexico served up an experimental cocktail to a German ambassador's daughter (named Margarita).

Some dude invented the drink as a wedding gift for his sister-in-law at a hotel where Rita Hayworth performed.

It's a variation of the Prohibition-era cocktail known as the Daisy.

You can get all the gory details on each of these claims right here. I tend to side with the last item on the list, but honestly who knows? No one does for certain. Additionally, who cares? What is most important is that the Margarita tastes great and it comes in many forms. You have the classic version mentioned above, but you can add other fruits, fruit liqueurs, flavored tequilas, and you do frozen versions, too.

You can even buy these cocktails premixed with alcohol, or alcohol-free (allowing for easy virgin versions or the ability to add your own Tequila). Honestly, I think taking the time to squeeze your own limes and keeping Cointreau on-hand is a marked improvement over the ready-to-drink stuff.

Let's talk about your choice of Tequila for a moment. While you need good quality ingredients across the board to make a good cocktail I find the choice of alcoholic base material to be really important here. Tequila, a term for a group of demarcated zones in Mexico permitted to produce a spirit made from the blue agave plant, has distinct flavors and aromas. Your selection of Tequila makes a difference in your Margarita; it's not just the brand name's house style, but also the amount of age on the Tequila.

When Tequila is double-distilled from oven-baked, crushed, and fermented agave plants, the result is a delicate white spirit that heads to holding tanks or white oak barrels to mature. If this juice was distilled a third time, none of the pungent agave character would show (and you would be left with something more vodka-like). Age the spirit too long, and the agave flavor is overwhelmed by oaky, caramelized flavors.

Side note: check out how agave plants are harvested before they are baked and crushed to release their fermentable sugars. It is always done manually and is labor intensive. This is what it takes just to get one plant done.

As you go Tequila shopping, you will see some label terms that will guide you as to what to expect (Nothing you purchase should have a "worm" in it, which is a larvae that actually compromises the health of agave plants out in the fields. It's a cheap marketing gimmick...don't fall for it!).

Silver/Blanco/Plata: all terms refer to white Tequila, unaged or briefly rested in a vat before being filtered to remove any color.

Gold: A Silver Tequila that has been caramel-colored

Reposado: literally "rested", spirit ages two to twelve months, usually in very large barrels.

Anejo: spirit ages at least one year in barrels no larger than 600 liters. "Extra" or "Muy" Anejo requires three years minimum aging.

So what to do? Well, a Silver makes a great choice since the flavors are clean and fresh and when you add the Cointreau and lime juice you end up with a zesty, refreshing cocktail. A Reposado will give you an interesting depth of flavor with vanilla and spice. It also tempers aggressively earthy aromatic Tequila that comes from the Lowlands like Herradura. The Anejo category is better for sipping neat, maybe with a splash of water or lime as they can overwhelm the classic version of the cocktail. Conversely, the nuanced flavors of the Anejos can be lost in the shuffle. As for the golds, I notice them to have burnt and "off" flavors that come from the (oftentimes) high-speed, large-scale sugar extraction that takes place during the cooking process.

To make the classic Margarita, shake up 1.5 oz of Tequila, 0.75 oz of Cointreau, and 0.75 oz fresh lime juice in a cocktail shaker and strain into a salt-rimmed Margarita glass. You can find all kinds of flavored variants out there, but you know us here...we are traditionalists when it comes to our mixed drinks.

Need a recommendation for base material? I have a few below for you:

Milagro Silver Tequila ($32): If you like your Margarita with a salt rim, this is the way to go. On its own it is fiery, but its clean agave flavor, citrusy character and salty kick on the finish makes this the perfect choice for our classic cocktail.

Cazadores Silver Tequila ($25): If you are not into the salt rim, go with Cazadores. It has a softer texture as the fermented agave juice rests on the spent yeast cells (the lees) post-fermentation and pre-distillation. It's creaminess and stone fruit flavor would also make this a good choice for a frozen peach Margarita.

Herradura Resposado ($40): This is pungent and aggressive as the agave shows a different character when grown in the Lowlands of the Tequila regions. Bell pepper and ground black pepper spice on the nose with a leafy, vanilla finish. This is great for the IPA beer drinker who likes those strong but refreshing flavors.

The Greatest Wine In The World

Everyone has something that is "the best" in their lives:

"Oh, she is my best friend."

Did you see that movie? Isn't it the best?"

"I went to this restaurant the other day, and the soup was the best!"

We do this with everyday life and when it comes to our favorite beverages it is no different. Everyone has a go-to wine, beer or spirit they would reach for every day. We also have favorites for the "what would you have with you if you were stranded on a desert island" drink. When you ask someone what his or her favorite wine is, you might get an answer that involves status, rarity or an iconic brand.

Sancerre is the best, People! The best!

However, did you know that a wine called Sancerre is indeed The Greatest Wine In The World? This is what I was told when I met The Greatest Wife In The World several years ago. Back then, I knew nothing about wine other than the fact I enjoyed knocking back magnums of reds that had pictures of critters on the bottles. The only other white wine I knew was Italian Pinot Grigio. I had no idea what to expect when I was about to taste Sancerre, a Sauvignon Blanc from the Loire Valley of France, considered by many to be the top expression of this grape variety anywhere on the globe.

Tasting this wine with her on that day was a major personal moment. Not only did someone share her own favorite wine with me, but it opened my eyes to what serious Old World white wine tasted like. Sauvignon Blanc is a grape variety that is high in pyrazines, a chemical compound that gives many "green" flavors: bell peppers and grass are two common ones. In just the right amounts, pyrazines can add to the apple, pear, and citrus flavors inherent to Sauvignon Blanc. Coming from the village of Sancerre, Sauvignon Blanc shows a saline tang and slight smokiness (more noticeable in the neighboring town of Pouilly in their Pouilly-Fumé wines). Perhaps you might notice a wet stone character, too (if you want to go outside and lick rocks after a rainstorm be my guest, but trust me...it's not necessary). If you are into goat cheese, it is a spiritual match with Sancerre. With all of its lively acidity, and pungent aromatics, Sancerre will also taste great with seafood like sea scallops or raw oysters.

I sing the praises of Sancerre since it is The Greatest Wife In The World's birthday today. Chances are after youth baseball games and busy work day, a bottle is being opened to celebrate. If you don't want to agree with us that Sancerre is The Greatest Wine In The World...too bad! It is going to be today.

If you want to join us, I have a few to share with you below.

90+ Cellars Sancerre Lot 126 ($17): One of the easiest ways to get yourself introduced to a region you are not familiar with and/or are sticking to a budget, try examples from 90+ Cellars. This particular wine shows grapefruit, soft herbs, and lime zest flavors with just a touch of stoniness.

Domaine Durand Sancerre Réserve ($19): A small producer, Durand's old vine expressions of Sauvignon Blanc show a whole lot of character. Green apples and grapefruit combine with a minerally/rocky/chalky flavor. There's much going on in this fresh and lively wine. To experience it for under $20 is a great value to you.

Domaine de la Perrière Sancerre ($25): This producer allows the fermented wine to age three months on the spent yeast cells post-fermentation, imparting a creamy texture that balances the natural aggressiveness of Sauvignon Blanc. White peaches flavors are noticeable with lemon zest, stones and sea salt on the finish.

Have a personal favorite? Share it with me! I would love to know all about it.

Classic Cocktails: No Alterations Necessary

Let me share something with you. You know me to be a wine guy, or someone who likes to drink whiskey neat. I really enjoy those things, but we have a tradition that was built over the last few years at Castello d'Ambrosini: the Sunday four o'clock cocktail. After a beatdown of a workweek, baseball games and afterschool activities, we reward ourselves with a good pre-dinner drink and snacks. Get some music on and we are off and running. 

If you are a cocktail-lover and want to know about the classics, you better tell me why you don't have this book on your shelf.

The Best Wife In The World and I keep an eye out for interesting mixed drinks, check our favorite references, and solicit some ideas from friends. But you know what? We have a staple that we can always fall back on when we have too many options to choose from, or if we are not finding anything that jumps out at us.

"Hey, how about a Sidecar?"

According to Vintage Cocktails: Authentic Recipes and Illustrations from 1920-1960 (authored by Susan Waggoner and Robert Markel), the Sidecar came to be when a World War I officer was dropped off at his favorite drinking establishment in Paris after riding in the sidecar of a motorcycle. Feeling cold, he asked the bartender for something to warm him up, and just like that the Sidecar was born.

This is not the time to splurge for the rare Cognac. Keep it simple...and flavorful. Image credit: Liquor.com

All you need are three ingredients: your favorite brandy, Cointreau, and lemon juice. These are three items that should always be in your home bar; they are always in stock here. We use a VS-level Cognac most times; Remy Martin VSOP adds a little depth and richness. That being said, rather than use this drink to warm us up, we like it all year round. It's a lively and mouthwatering drink; right after the first sip, we are immediately looking to eat something.

If you have triple sec on hand, that's fine, but Cointreau has the magic combo of bitterness, sweetness, and smooth orangey flavor that adds a great dimension to many cocktails, including a Sidecar.

What's beautiful about the Sidecar is its straightforward simplicity. Yet there are recipes out there claiming to be Sidecars that use lime juice or sour mix in place of the lemon juice. Rum is sometimes added to the equation. Proportions are messed with that take the drink out of balance (too much lemon juice makes it overly tart, too much booze makes it overly, uh...boozy). If you want make a variant, be my guest. If you want the authentic recipe, just shake up the following ingredients into a cocktail shaker full of ice, and strain into a cocktail glass. As with all cocktails, use the best ingredients you can, but no alterations are necessary.

1.5 oz Cognac (Remy Martin or Hennessy VS work very well)

0.75 oz Cointreau

0.75 oz fresh lemon juice

Wine In The Land Of Shakespeare

From the 1936 MGM Film Romeo and Juliet

"Come, come, good wine is a good familiar creature if it be well used; exclaim no more against it."
-William Shakespeare, English poet and writer, (1564-1616) in Othello

Good wine has become good and familiar to me. I have spent the better part of the past seven years learning and tasting as much as I can so I can share it with all of you. While the quote above does not originate from a play in Shakespeare's most recognizable setting of Verona, I do feel compelled to talk to you about this romantic part of Italy. It's extra romantic to me as back when my wife and I traveled from Milan to Venice, we had no idea these vineyards existed...we just zipped right by the area.

This past Thursday night, we welcomed Iris DiCicco, Brand Ambassador for the wines of Gerardo Cesari (CHEZZ-uh-ree), to our store. Armed with great information, a delicious range of wines (priced anywhere from $10-$80 per bottle), and a giant plate of meats and cheeses from Eataly of Boston, the crowd was in for an awesome night. 

Iris DiCicco getting us familiar with the lay of the land for the vineyards that lead to some unbelievably good wines.

The city of Verona acts as a good home base for the wines of the demarcated region called Valpolicella, whose vineyards fan out to the north. Here, the red grape Corvina rules the vineyards. Its cherry flavors, high acidity, and low tannin in its simplest form makes it versatile with a range of pasta dishes and a good red for sturdy, oily fish like salmon. On the hillsides, Corvina becomes fuller, deeply colored, and more structured, which is good for meatier dishes. Corvina is joined by other local grapes like Rondinella (neutral and easy to grow) and Molinara (acidic, not required or easy to grow) to make the typical recipe for Valpolicella.

Then you have the long-lived cellar-worthy variant of Valpolicella known as Amarone della Valpolicella. To make this wine, Corvina and Rondinella are traditionally dried on straw mats for months to turn into raisins. This leads to highly-structured, rich, concentrated wines. Cesari uses a technique in silicon crates that are easy to clean, preventing potential mold growth and off-flavors to future grapes. Amarone takes its name from "amaro" meaning "bitter," likely a reference to the high level of tannin that results in the process of making this wine. All you need is a strong piece of hard cheese with a wine like this for maximum enjoyment.

One more variant of Valpolicella is Ripasso della Valpolicella. This is an old-school practice of taking the pressed grape skins left over from Amarone production and refermenting them with basic Valpolicella to add body, richness, and structure to the wine. Consider this to be a "baby Amarone" that is reasonably-priced bridge to Amarone. Ripassos are a good match with pork roasts or game birds.

While we did not taste a basic Valpolicella, we did sample a Ripasso and two Amarones, one of which came from a single vineyard. On its own, this three-wine flight would be an absolute treat. However, I have a single vineyard Corvina-only wine (designated a "Rosso Veronese") that we sampled that needs to be mentioned in this flight, so let's bring it to four wines. Get your hands on these and give them as a gift to someone you love, including yourself!

Note to my fellow wine nerds: no, I did not forget about nearby regions of Soave and Bardolino...those are wines for another day.

Cesari Ripasso della Valpolicella Superiore "Mara" ($20): "Mara" is the vineyard name, and to be named "Superiore" means the wine has to have at least a half-degree of alcohol higher than basic Valpolicella. Cherries and a rosemary/thyme scent complements a full-bodied, leathery texture.

Cesari Rosso Veronese "Jèma" ($40): This is 100% Corvina grapes, so since it is not a blend with other grapes typical of Valpolicella, this wine has a "Rosso Veronese" designation. Jèma is the vineyard name, translating to "gem," and this wine certainly is one. After 18 months in new French oak casks and six more months of bottle age before release, this wine has a perfumed violet nose with fresh black cherry, berry, and espresso flavors. Despite the initial richness and flavor intensity, it finishes light and refreshing at the end.

Cesari Amarone della Valpolicella Classico ($50): "Classico" simply means the wine is made from vineyards in the traditional heartland of production. I encourage you to pour this into the glass at least an hour before drinking to let it open up and show its true colors. The wine ages in large neutral oak casks, then 20% of it spends time in new, small barrels. Cherry and pomegrante fruit has that rosemary/thyme scent as in the "Mara" above, but a rich, chocolatey texture, which balances the high acid and tannin level. Amarone's production costs and uniqueness tend to make the wines expensive, but for $50 this is an easy way to get introduced to this style of wine.

Cesari Amarone della Valpolicella Classico "Il Bosco" ($80): This is a single vineyard Amarone expression that has many of the flavors of the wine above, but now add leather, stones, blackberry, and plum flavors. The flavors persist on the palate, and you taste and smell something different each time you go back to it. Let this one open up in the glass, too!

Wine: This Time, It's Personal

Replace all of the equations on the board with things like "Frank Brickowski wore #40 for the Milwaukee Bucks," "I was at a party with coworkers when the Packers won Super Bowl XXXI." and "Rondinella is one of the grapes that makes Amarone wines." That's basically who I am.

I am not one to brag (and this is probably less brag-worthy and more embarrassing), but I can visualize and remember what I have drank over the years. You show me a label, 99% of the time I can tell you whether I have tasted it or not. I don't need an app to do this. I just have my little brain and a few years of backed up pictures on my phone to remind of things I have sampled.

I have done this with other things, too. I can remember where I was for every NFL title game since Super Bowl XX. As a kid, I could store license plate numbers into my brain and connect them to people in my neighborhood. I could remember uniform numbers of basketball, football, and baseball players. This is probably some sort of illness I should have had checked out by a doctor a long time ago, but this is how my mental filing cabinet operates; this way of thinking likely helped me succeed in wine and spirits school.

My wine-drinking experiences are not wretched like the final installment of the Jaws series, but they are personal. Yours should be, too.

What this all comes down to is making connections to life experiences. I am hoping that most of your drinking adventures are positive. Maybe you drank a macrobrew for the first time with high school or college friends, so it holds a special place in your soul. Perhaps you ordered a bottle of wine on a first date with someone you went on to marry, and you will always remember that evening and the wine you drank with your meal. Or you went on vacation and had a killer margarita and you are spending your life trying to recreate it since it was so good!

Let's also be honest on the other side of the coin. Maybe you had a bad experience with vodka and can't touch the stuff again. Or you tasted a wine from a part of the world that just wasn't your thing and you avoid it at all costs. Unfortunately, negativity can rear its ugly head as you explore booze of the world.

Being an optimist and a professional, I build off of my good experiences and try to correct the bad ones. I have had the pleasure of drinking red wine out of jelly jars at a picnic table in a back alley outside of a restaurant in Venice. I didn't know what was in the glass, and I didn't care. I also did a tour at Castello Banfi in Tuscany and took part in a five-course wine lunch before walking through vineyards. This was as equally rewarding as drinking mystery juice up north. As for the rough experiences, well...I got over a Captain Morgan incident and learned to appreciate a wide range of rums from all over the world. The Dark and Stormy is now a summertime staple of a cocktail at Castello d'Ambrosini. Still, there is something about wine that makes me feel good. I find it to be the best combination of socialization and relaxation of all the adult beverages. Your opinion might differ and that's fine, but I have never seen anyone unhappy with a glass of wine in his or her hand. 

This Saturday will mark eleven years that I have been married to The Most Awesome Woman In The World. We have shared many great journeys involving gastronomy and delicious adult beverages together. While a beer, a cocktail, or a sip of Cognac has been something we could do independently, there is nothing like sharing a bottle of wine with one another. Today, I give you six bottles that have had a great personal impact on us; we will gladly reach for these wines when we see them again. Whether it is a general style or a specific wine, these have made lasting impressions based on our personal experiences. I hope they become a part of your positive drinking experiences, too, while you make your own personal connections.

King Estate Oregon Pinot Gris ($17): For a longtime, one of my Twitter people had championed this wine as being consistently delicious and versatile with a lot of different foods. When I bought this for the first time and brought it home, we were a very happy couple. Loaded with limes, necatarines, and tropical fruits and a zesty finish., this will always be welcome in the wine fridge. 

Sokol Blosser Evolution Oregon White Blend ($18): When we went to Disney World and I went down to the bar at the Pacific Northwest-themed Wilderness Lodge after a long day in the parks, I brought two glasses of this back to our room. A very interesting "wine stew" of nine different grape varieties with intense aromatics, lush texture, and whirlwind of flavor. You taste something different with each sip.

Pascal Jolivet Sancerre ($18): I never tasted Sancerre before meeting my wife. Sancerre is a village located in the eastern Loire Valley of France, known for steely, mouth-watering Sauvignon Blanc. The example from Jolivet shows grapefruit, fresh cut grass, and wet stone flavors. Our preferred point of origin for Sauvignon Blanc more than anywhere else in the world, and my first "wow" white wine.

Château d'Esclans Whispering Angel Côtes de Provence Rosé ($24): We honeymooned in the south of France and Provence was one of those locations. Sipping rosé with fresh fish caught that morning at a restaurant on the beach was unbelievable. The watermelon, thyme, and saline flavors of the Whispering Angel take me back to those days we spent in Provence.

E. Guigal Châteauneuf-du-Pape ($45): When we were in France, we took a day trip to Avignon. At that time, I didn't realize how close we were to the great vineyards of Châteauneuf-du-Pape, because wine was not my specialty at the time! At least I know I can bring Avignon home in some capacity with Guigal's example. Red and black berries, lush texture, and hints of lavender exemplify what Châteauneuf-du-Pape is all about.

Le Gode Brunello di Montalcino (2006 vintage, $60): We were married in 2006, and Brunello will always be special to us (my first "wow" red wine. It's the long-lived wine of Tuscany, which we experienced plenty of in our Italy trip. Sour cherries, earth, and leather are pronounced in this wine. Despite being over 10 years old, the wine is still very lively and fresh. This could keep developing in the bottle for another five years easily, and at this price it's a bargain! 

Tall Tales Of Boozery: Summer Is The Only Time For Rosé

A lot of myths are floating around out there, many of which are just trivial common misconceptions. They don't necessarily matter, but still these things are just untrue beliefs: bulls hate the color red (nope, they're color blind) and Napoleon is short (5'7" was above average height in France). Others can impact health: don't wake up a sleepwalker (no, don't let them unknowingly hurt themselves) and alcohol will "warm you up" (alcohol actually drops your core temperature). Even "Fake News" has somehow become a thing (and a rabbit hole that I am not going down here).

Then we have the inexplicable myths, and one in the adult beverage business in particular that gets to me: rosé wine is a "summer" wine. You might be saying, "Hey...aren't you the guy who just gave me whiskies to drink when the seasons change?" or "Didn't you just tell us Grüner Veltliner is a good wine for springtime?" Why dispel a myth about seasonal drinking?

Yes and yes, and I did just shamelessly redirect you to two of my other pages to remind you that I did refer to some of these items. You know what? I'm guilty as charged. I tend to fall into this seasonal pattern of drinking, but to be fair I never said it was the right way or the only way to drink.

By the way, I do understand the allure of these pink wines when it's warm outside! Rosé plays well with a lot of different foods. Rosé's fruitiness is enhanced when chilled and has a thirst-quenching quality (even if we should be hydrating with water). You can turn cheap versions into pitchers of sangria.

However, rosé wines can be seductive at Valentine's Day. They can pull the Thanksgiving table together. They can work at a cocktail party on a random Saturday in October or as a killer sparkling wine with tapas at a restaurant on a night out in January. They work with the tricky rich and salty combination of foods like baked ham or "green" foods.

I believe that this "rosé is for summer" myth sprouted once rosé from the Provence region of France became very popular. Provençal rosé is light, dry, delicate, and delicious with light appetizers, salads, and seafood...things we tend to eat more of on warm days. The Provence style is an easy crowd-pleaser as you can satisfy a range of palates for a gathering. But what if you eat light year-round? What if you are a ravenous carnivore, whether you are outside grilling or pan-searing indoors? How about those winter holiday parties? If you are anything like my family in December, you would think we have 75 people coming over. There is more than light and delicate rosé out there.

Quick educational tangent: most times rosé wine is white winemaking with red grape varieties. Gently crush grapes, let the white juice run out into a tank, allow a short period of skin contact (to achieve desired color), and drain pink juice to a stainless steel tank ready for fermentation.

So maybe it's time I re-evaluate my own wine buying and drinking choices. Who says you can't have rosé at any time of year? Now is the perfect time to get tasting all the styles of rosé wine. Your retailer is getting them in on their shelves. You can ask for something you don't see and a good shop will be able to turn your request around in a day or two (assuming the distributor has the wine in stock or available to sell in your state of residence).

Let's stop making "rosé in summer" like "don't wear white after Labor Day." Here is a recommendation for several of styles of rosé out there, including a little bubbly. Just make sure you and I keep the momentum going together through September and beyond.

Mont Marçal Cava Rosado ($18)

This is a sparkling wine made from Trepat, a red Catalan grape variety that is well-suited for rosé winemaking thanks to its berry-scented fruitiness. This example has a strawberry jam on toast flavor that would make a great counterpoint to salty-umami appetizers featuring anchovies or capers.

Domaine Houchart Côtes de Provence ($15)

A classic, moderately-priced rosé that we have consistent success with at the store. This is a traditional blend of Grenache, Syrah, Cinsault, and Mourvèdre that balances fresh red berry fruit with acidity. The ruby red grapefruit note in this wine is enhanced with a green salad with a basic vinaigrette. 

Adelsheim Willamette Valley Rosé of Pinot Noir ($17)

Now we start moving into wines with more body and texture. Adelsheim makes exquisite red wines from Pinot Noir, but their rosé bursts with strawberries and nectarines. The balance of body and acidity leads to food versatility and is a great match with more substantial dishes like poached chicken, baked ham or even a roast turkey.

Domaine Bousquet Mendoza Malbec-Cabernet Rosado ($12)

Bousquet's wines come from vineyards situated at absurd altitudes (over 4,000 feet above sea level), leading to grapes with high acid and deep color. The Malbec gives soft ripe berry fruit while the Cabernet contributes lively cherry fruit. I like this with a sturdy fish, such as tuna or swordfish with soft green herbs, or roast pork.

Peter Zemmer Alto Adige Lagrein ($19)

Lagrein is a variety that thrives in the northeast of Italy, giving wines with intense violet aromatics and dark berry fruit. When made as a rosé in this example from Peter Zemmer, the flavors are more cherry and raspberry-scented with rose petals and wild herbs. There is even a slight tannic bitterness that adds to the overall flavor. Our salesperson described this as a "steak wine" and I can't say I disagree! This is a perfect rosé to enjoy with red meat.

Whisk(e)y: A Seasonal Transition Of Flavors

For the whisk(e)y drinker, we have hit a point on the calendar where you may be looking for a change. Spring is great for that; after all, the season represents rebirth and youthful exuberance. You have to see how our small shore town in southeastern Connecticut has suddenly come alive with people out walking or running much more. The raw gray days are slowly being replaced by sunny skies and gentle warmth.

Of course in other parts of the country, you guys are rocketing toward summer and might already be in a different mindset. With today's goal being to show you a way to transition from deeper, heavier winter whiskies to livelier but still flavorful versions, I may encounter a bit of a challenge in presenting something unifying. As it is, Easter Sunday will be an 80-degree outlier that is followed up by a need for a sweater in the coming days.

Additionally as we have learned here before, whisk(e)y has a wide spectrum of styles to choose from, so again seeking common ground isn't easy. However, there are a few of good rules to follow if you have an open mind and tend to be a seasonal drinker:

1. Go for younger whiskies

With Single Malt Scotch or Irish, 12 years or less is preferred, but some examples could be stretched to 15 years. Younger whiskies tend to have those fresher more vibrant flavors, like grass, flowers, heather, and fresh fruit. Peated whiskies are very pronounced, fiery, and intense on the nose. With demand continuing to skyrocket for premium aged whiskies, look for some No Age Statement single malts (many will be a combo of ages from three to ten years) or some blended whiskies (which will have lighter cereal grains or unmalted barley). 

To me, this is one reason why Bourbon is popular; Bourbon tastes really good in its youth thanks to new American oak barrels that impart a ton of flavor very quickly. The base grain of corn leads to soft whiskey with a sweet finish that makes it easy to enjoy young. The combination of these two aspects makes Bourbon taste like Bourbon!

2. Keep an eye out for rye

For American or New World whiskies, seek out Bourbon whiskey with rye heavily involved in the blend (anything upwards of 20% as a little goes a long way) or try a straight rye (where rye makes up at least 51% of the blend), such as Bulleit Rye (a steal at $28). If you have tasted rye bread before, you notice how pungent and distinct it is, but also how flavorful it is without being too dense. That's how rye whiskey presents itself, too.

Good quality Canadian whisky often has a significant proportion of rye, so if you encounter an artisanal product coming from north of the border, give it a shot!

3. Head to Asia

Japan produces whisky along the same rules as a peated Scotch whisky, but rather than a spirit that is rich and malty, flavors are clean and transparent with lots of fresh orchard fruit (apple, peach, and plum come to mind) and a floral character on the nose. Some producers use Japanese oak that increases the floral/perfume character and imparts a little peppery spice. Japan experiments with many grains in blended whiskies, leading to leaner and lighter-bodied spirits. These are all techniques that will provide you with a lively finished product.

Another place to look? Taiwan!

So whether you are a seasonal drinker, or are just looking to change up your stash in the home bar, I have a few ways you can go.

If you want Scotch...

Glenkinchie 12 Year Old ($55-ish): One of the few Lowland distilleries in operation, Glenkinchie's flagship product gives you light citrus, fresh flowers, and a touch of vanilla cream. With a drying, herbal finish this is great with light salty snacks. 

Other good choices include Monkey Shoulder Blended Scotch ($30), and Glenmorangie Original ($35, a staple which I give to people who claim they don't like Scotch)

If you want Bourbon...

Buffalo Trace Bourbon Whiskey ($28): during a time where Bourbon's popularity is at an all-time high, it's good to see Buffalo Trace hasn't gotten too out-of-control on price. There is noticeable rye on the finish in this otherwise balanced example, but the rye is what we are looking for in the warmer weather. With flavors of vanilla, brown sugar, and fresh oranges, this is a crowd-pleaser.

Other good options include Woodford Reserve ($40, my go-to for the Kentucky Derby) and Basil Hayden's ($45) for their higher rye proportions; Basil Hayden's might be close to one-third rye.

If you want something off the beaten path...

Hibiki Harmony ($66): For the whisky nerds out there, the Harmony has a broad spectrum of gentle flavors and aromas. Delicate and light-bodied, this has tropical and exotic fruit flavors, backed by wild herbs, roses, and a pleasant woodiness. There is an incense-like note on the end that is a signature of the use of Japanese oak. If you can find it, try it! 

Ask Tony: What's The Deal With Asparagus And Wine?

In my best Jerry Seinfeld voice, "What's the deal with asparagus?"

Welcome to my newest segment: Ask Tony! You have questions, I (maybe) have answers.

Spring's arrival means the first bounty of green vegetables. While these don't make it to the forefront of a meal for some, certainly this is an important time for the vegetarian and vegan diners out there. Still...you should be having greens on the side with your meat dishes! Listen to your parents for once!

Asparagus: rough stuff if it comes in contact with the wrong wine. Proceed with caution!

So among the leafy harvest of kale, Swiss chard, collards, and salad greens also comes the distinct, stalky vegetable called asparagus. It's chemical composition is unique; there are things called "asparagusic acid," "asparagosides," "asparagine," and "asparenyol" involved. These are group of building blocks that make asparagus so asparagus-y. To boot, 60-80% of the asparagus-consuming American population notices quite the "aroma" that emerges when you need to use the potty. All of these asparagus-y chemical components become the bane of many a wine pairing enthusiast. One has to be careful when marrying wines to these spears of green goodness. The wrong choice leads to overly tart, metallic, and astringent flavors on your palate. It's a beyond unpleasant chemical reaction for your senses.

I know...it doesn't sound like there is a lot of upside to getting wine into the equation when asparagus is being served. However, there is always a way. It's not impossible to enjoy both. A really simple guideline is to go for fresh, fruity, unoaked white wines. New Zealand Sauvignon Blanc and Finger Lakes or Alsace Riesling immediately come to mind. You can even go with a Grüner Veltliner, which has always been an equalizer when it comes to greens.

A Grenache-based rosé wine, such as those coming from Navarra (Spain) or from the Côtes du Rhône in France will give you fruitiness if you are not a fan of white wine. If you must have a red, it can be a tougher pairing; any tannins will create chaos. Mild, unoaked, low-tannin reds such as the Gamay-based wines of Beaujolais would be useful in this spot, but go simple. If you spend for the "cru" wines, some (such as those from Morgon, Moulin-à-Vent, Côte de Brouilly, and Brouilly) have tannin in there; you might want to search for cru regions like Fleurie, which are lighter and gentler.

If all else fails, wrap a piece of prosciutto around a bundle of asparagus or cover asparagus with cheese. That will make life easy and you can just drink whatever you want!

Here are a few specific options for you. Try them for yourself and let me know what you think!

If you have questions you want answered, get in touch with me and maybe I will feature your question in another segment!

Silver Thread Finger Lakes Dry Riesling ($18)

Vibrant and peachy, this dry example from New York finishes clean and should help tame the green monster.

Dog Point Vineyard Marlborough (New Zealand) Sauvignon Blanc ($20)

Bursting with passionfruit, herbs and a hint of stony earthiness, the ripeness will work wonders with asparagus.

Vega Sindoa Navarra Garnacha Rosado ($11)

Not having any part of white wine? This simple pink wine gives you lots of strawberry and spiced flavors at a terrific bargain.

Chateau de Pizay Beaujolais ($15)

A producer who has been a longtime favorite at the store, this is straightforward raspberry and baking spice that will satisfy the red wine fan.

Ham vs. Lamb: The Great Easter Battle

Up here in New England, we got our first real taste of springtime over the weekend and I know those south of here are actually going to experience something more summer-like to start the week. With the warmth, barrage of blooming vegetation and subsequent allergies comes Easter Sunday, a very important holiday for the Christian/Catholic community.

Easter (along with Passover) signal a bit of a change in our eating habits. We finally find some quality seasonal produce from our grocers and markets. Along comes the desire for lighter, fresher meals with vibrant flavors that are a contrast from the heavy stews and roasts (though not totally eliminated). Perhaps if you are not a year-round grilling person, you might be firing up the Weber in the coming days. Our (OK...my) drinking preferences change, too. the big, tannic red wines and rich white wines are exchanged for lighter reds, leaner whites, and perhaps a little rosé (by the way, you will notice a theme of "transition" being hammered home in this week's posts). A change of pace is good for all of us; it keeps us on our toes.

If you are celebrating Easter with a big feast, chances are a baked ham or a cut of lamb will be your dinner table's centerpiece. Based on what direction you go in, you have subcategories of each. Is your ham smoked, or honey-glazed? Are you have leg of lamb, rack of lamb, or grilled lamb chops? With these decisions come wine choices. Different styles and grape varieties are going to impact your palate based on your meat selection.

Generally speaking, ham has a rich texture with a sweet/salty flavor profile. When you add seasonings or glazes, it adds another layer of complexity, making pairing challenging. Lamb is deep, earthy, and strongly flavored. You might find lamb seasoned simply with salt and pepper or prepared with a mint jelly that is also going to add a wrinkle to pairing wines.

So what to do? Well, I have a group of six recommendations for you below, because we are covering quite the range of styles for both main course dinner and for the accompanying wines. Prices are, as always, an approximation. If none of these play well with that side dish of asparagus on Sunday, fear not...I'll have an explanation for you next time. Until then, what are you having on Sunday: Ham or lamb?

Brooks Amycas White Blend ($18)

I have to say, Brooks Winery, located in Amity, Oregon, is one of my favorite producers as they consistently offer high-quality juice. This interesting blend (vintage 2016) of 44% Riesling, 21% Pinot Blanc, 15% Muscat, 10% Gewurztraminer, and 10% Pinot Gris is a New World take on the classic "Gentil" blend of noble aromatic varieties of Alsace, France. All of the tropical and exotic fruits are strong in this one (pineapple, papaya, lychee) and fruity on the palate. Great with a straightforward unglazed baked ham. If you want to go the Old World route, legendary Alsatian producer Hugel has its Gentil ($14) based on the same varieties as Brooks, but with a grape called "Sylvaner" in place of the Pinot Blanc

La Croix des Loges Anjou Chenin Blanc ($16)

Chenin Blanc is an underappreciated variety. Its high natural acidity screams out for food and this barrel-aged example has flavors and aromas of peaches, nectarines, honeysuckle with a honeyed texture that finishes clean with a touch of sweetness. This is the wine you want for the honey-glazed ham.

Alexander Valley Vineyards Rosé of Sangiovese ($16)

This is a powerfully fruity pink wine that taste like a glass of herbed strawberries. This is a very good crossover wine if you have both of our featured meats; the peach notes are great with spices on a ham, the minty herbaceousness great with a roast lamb

Undurraga Terroir Hunter Pinot Noir ($24)

Pinot Noir has become a popular choice for hams, New World styles in particular thanks to its fruity/jammy red berry flavors and softness on the palate. The example from Undurraga has lush fruit and body; it's slight smokiness is a fine partner if you have a smoked ham.

Condado de Haza Ribera del Duero ($25)

Made of 100% Tempranillo from the outstanding producer Alejandro Fernandez, this wine is packed with dark berry fruit, tobacco and leather. If you are going with the roasted leg of lamb, this is what I'm going with.

Thorn Clarke "Shotfire" Shiraz ($23)

If you are taking the lamb to the grill, this Aussie Shiraz has plenty of bold jammy berry fruit, and peppery character to stand up to the char and the lamb's distinct flavor profile. If you are adding mint to the equation, detour from Shiraz to Wynn's Coonawarra Cabernet Sauvignon ($20-ish). It has the same dark fruit and boldness, but eucalyptus, basil and fresh mint enter the picture and that will complement the mint sauce on your lamb.

The Wine of Spring That Will Make You Sing

When it comes to exploring wines of the world there are hundreds, perhaps thousands, of grape varieties that need a good home. If you really want to get to know your own personal tastes and preferences, it pays to step outside of your comfort zone. It may feel uneasy to do so on your own in the beginning, and that's OK...that's why you have me to lean on!

A quick story that bears importance to today's topic: Many years ago when I worked at Passion Vines in South Jersey, I attended an Austrian wine session. Going into it, I knew zero things about Austrian wine. Fortunately, the tasting was run by an awesome lady who works at Monika Caha Selections, an exclusively-Austrian import company who spends a lot of time over there. I was instantly introduced to grape varieties that had its share of umlauts in their names: Grüner Veltliner (GROO-ner VELT-linn-er), Blaufränkisch (Blau-FRANK-ish) are two that immediately came to mind. Everything I tasted that night (along with Riesling and a red grape called Zweigelt {ZVY-gelt}) was outstanding, and I received a great foundation of Austria's geography. From there, I was hooked.

Drinking Grüner Veltliner might turn you into Julie Andrews on a mountaintop, so consume with caution.

So let's take Grüner Veltliner and dive it to it some more. Grüner Veltliner, Austria's native, signature variety, is by far the most widely planted white grape. Planted in vineyards in just about every winemaking region in the country, it has emerged as a cult favorite dry white wine here in the United States thanks to its refreshing acidity and affinity for "green" foods (coincidentally, "Grüner" does indeed translate to "green"), a rare characteristic for wine grapes. Stone fruit flavor and peppery spice can often be found in these wines, while textures can range from light and lean (great with raw salad greens) to lush, yet balanced (great with a pork roast or the fried deliciousness that is Wienerschnitzel). There are even vines that are well over 100 years old offering incredible ageworthy examples (The producer Forstreiter makes one from the ancient Tabor vineyard, which I had the pleasure of tasting way back when)!

Additionally, while Grüner Veltliner wines typically come from Austria, keep an eye out for any New World examples, particularly from Oregon (I don't have much access to Northwestern U.S. examples here, but I'm sure we will in due time). If you taste anything from there, please tell me about it!

So as we gravitate to light and fresh spring cuisine, this is a great opportunity for you to welcome Grüner Veltliner with open arms. I have three for you to seek out, none of which will break the bank and stay below the $20 threshold.

Dutch is comtemplating what he might do if he finds out you aren't giving Grüner Veltliner a chance.

Additionally, should you want to know more about Austrian wine, the Austrian Wine Marketing Board is LOADED with great information, packaged very neatly for your convenience.

GROO-ner Grüner Veltliner (about $10): This is an easy entry point for you. GROO-ner can be found in many locations, giving you peachy refreshment with a peppery kick, along with soft green herbs (like fresh thyme) on the nose. Stop paying over $20 for branded bland Pinot Grigio and try this...it will be an eye-opener!

Steinfeld Grüner Veltliner ($13): This is light in body with citrus and apricot fruit flavors, white pepper, and a clean and zesty finish that will pair well with anything from delicate white fish to salads and even gazpacho. This couldn't be an easier way to get to know Grüner Veltliner!

Weingut Stadt Krems Kremstal Grüner Veltliner ($16): Flavors and aromas of grapefruit zest, white peach, and a touch of green herbs, all backed by a creamy texture and long, minerally finish. This is one to try with something more substantial, such as poached chicken, lobster, or Wienerschnitzel!

Classic Cocktails: The Masters and The Arnold Palmer

There has always been a signal for me when spring truly arrives, especially up here in gray, rainy Southeastern Connecticut. Actually, it's a confluence of events that gets me feeling like enjoying the great outdoors, and they all have to do with sports: Major League Baseball Opening Day, the NCAA Basketball Final Four, and the advertisements for professional golf's first major tournament, The Master's.

Coming up this Thursday morning, Augusta National Golf Club hosts the 84th installment of The Masters, and when the ceremonial tee shot takes place there will be a noticeable absence. Back in September of 2016, one of golf's legends and American mainstream icons, Arnold Palmer, passed away at the age of 87. He had not attended the event for a couple of years, but his presence was always felt. Palmer is largely responsible for helping pro golfers get paid the way that they do today, and he did a lot for the community in his hometown of Latrobe, Pennsylvania.

However, Palmer has a lasting legacy in another form...the cocktail (Ha...you thought I was going to say Pennzoil commericals). A non-alcoholic one, in fact, that can be enjoyed by anyone with functioning taste buds. The Arnold Palmer cocktail came to be after coming home and asking his wife if she could make a pitcher of (unsweetened) iced tea, but to add a quarter to a third of the volume as lemonade. As it turned out, it was incredibly refreshing and hit the spot so much that Palmer took a thermos of the drink with him on tour.

When Palmer requested this drink in Palm Springs on a 115-degree day while on tour, others overheard him order this drink and asked for what he was having, therefore associating the drink with the seven-time major tournament winner. The rest, as they say, is history.

If you want to check out the ESPN 30 for 30 short film produced that discusses how the Arnold Palmer came to be, check it out here. It is an entertaining nine minutes as Will Arnett (known to your kids as Lego Batman) is prominently involved.

So you can go ahead and have that drink as 2/3 unsweetened iced tea with 1/3 lemonade. After all, our livers need a break from booze periodically. But what if you want to add some spirit to make it more interesting? As always I have options for you. Just add 1.5 oz of any spirit below to make the Arnold Palmer a grown-up beverage.

Note that while the Arizona Beverage "Arnold Palmer" has become a staple at grocery and convenience stores, it is sweeter tasting and probably closer to a "half and half." Adjust the recommendations below according to your personal taste preference if you choose to go the already canned/bottled route.

Whether you are a golf fan, or don't really give a damn about the sport, I ask you to give one of these a shot (oh, the puns this week) when you make your Arnold Palmer.

If You Are A Vodka Person:

Vodka is clean and transparent with subtle flavors, so no flavor will ever really get in the way of a mixed drink, but some of those nuances can be the difference between a "good" and a "great" cocktail. A rye-based vodka like Belvedere complements the unsweetened tartness of the tea and lemonade. If you want to offset that sensation, go with a pot-distilled wheat vodka like Ketel One or Tito's. The richness and body of either of those will work wonderfully as a counter to the tea and lemonade.

If You Are A (Bourbon/Rye) Whiskey Person:

Maker's Mark is a wheated Bourbon that is soft and gentle and counter's the unsweetened tea very well. Jefferson's Small Batch is a fine choice for mixing, giving you the classic Bourbon vanilla sweetness. If you want something more aromatic and aggressive to get the juices flowing, try High West Distilling's Double Rye or Russell's 6 Year Rye. Any of these run you no more than $40 per bottle.

Note that Scotch whisky's malted barley base would clash with the flavors of the tea and lemonade; it's best to save that bottle of Johnnie Walker or Glenlivet for something else.

If You Are Italian Or Really Like Liqueurs:

Try some Limoncello in this! There are some great homemade recipes that you can find online if you want to undertake that yourself (which is currently in the works here at Castello d'Ambrosini). However, if you want to be able to grab something off of your local beverage mart's shelves, Distilleria Caffo makes a tremendous Limoncello that is not sticky sweet and, well...tastes lemony! Best of all, you can find this for roughly $20...you and I both know that you have burned $20 on something without thinking of it before. Why not spend that on an artisanally-crafted liqueur?

Don't Pass Over the Kosher Wine

Yeah, I went for the obvious pun in the title of this post. I couldn't resist being that guy for a moment...

Now, let's get serious. Passover is coming next week and for my Jewish friends, this is a significant springtime feast holiday. If you didn't know, Passover celebrates the emancipation of the Israelites from decades of Egyptian slavery. The main traditional meal, the Seder, features, lamb or brisket, bitter herbs, and matzah (the flat unleavened bread, which according to this web site's explanation, never had time to rise before the Israelites fled Egypt). Growing up in New Jersey, I had more than a handful of Jewish friends and recognized what a big holiday this was for them.

Additionally at the Seder, there are four cups of wine served. Wine was considered the drink of royalty in ancient times, and with newly found freedom the Israelites were able to partake in wine consumption. There are many reasons given as to why four cups are used, and you can read about them here. 

Chances are you will see one of these symbols on a Kosher bottle of wine. If you see one of these symbols with a "P" next to it, the wine is Kosher for Passover. Image credit: Lindsay du Vin

If you are participating in a Seder and you are bringing wine, it needs to be labeled "Kosher for Passover," meaning the wine must be produced with a rabbi's observance with no juice or equipment having touched yeast that made contact with grain, bread, or dough. Please note that it does not need to be Manischewitz, the wine made from concord grapes that is so acidic it is significantly sweetened to balance the harsh tartness. Chances are, this wine will be used in one of the four cups and will likely already be at the Seder host's home. The unique taste of Manischewitz leads some to think all kosher wines taste sticky sweet, but this couldn't be farther from the truth.

Back in February, I was asked by a friend to do a Kosher wine presentation and tasting for a group at a synagogue. I am not Jewish. I am not a theology expert by any stretch (by the way, feel free to correct any factual errors in this post and let me have it). However, I am a wine nerd and what better way to expand on my wine nerdery by helping people make good choices for the holiday table? I had never done one of these types of tastings before, but it was a great opportunity to learn more. Without hesitation, I was in.

We had a lineup of wines originating from all over the world. That's right...Kosher wines can be made anywhere. While there is a religious connection to Kosher production, honestly you can just think of Kosher production as an adherence to a standard, no different than following rules to make a wine that is labeled "Sustainable," or "Organic," or "Biodynamic." The biggest discovery made that night was this: Kosher wines taste better than they ever have. Back in the day, Kosher wines were literally boiled to pasteurize the wine, leading to flat, tired-tasting wines with little fruit on the palate. Today, flash pasteurization techniques are used to adhere to Kosher standards; some inexpensive Ruby Ports are made this way and those taste fine. 

So there wasn't a bad wine in the bunch. Some folks may have preferred one style over another, but we could all agree that the quality of the wines were very good. Below are some of the favorites of that night that you can proudly bring to a Passover Seder, all of which will cost you somewhere in the $18-$25 range. If you are not celebrating Passover and you encounter one of these wines on your local wine shop's shelf, I encourage you to experience them for yourself.

Baron Herzog Selection Vouvray: This is 100% Chenin Blanc, featuring peachy fruit flavors. Chenin is a grape with a high level of natural acidity and is balanced by just a touch of sweetness. This wine can be tremendous with matzoh ball soup, or simply as an aperitif to welcome your guests. If you are looking for a Manischewitz alternative, consider this Vouvray.

Recanati Chardonnay: This Israeli winery was founded by Lenny Recanati, who traces his family's roots to Italy. His Chardonnay from Upper Galilee has defined pineapple and passion fruit flavors, clean and unoaked. Not only a great choice for the Seder, this is going to be a fine spring/summertime Chardonnay to enjoy as well.

Ramon Cardova Rioja: 100% Tempranillo, this is a lighter Rioja with bright, fresh red berry flavors and a touch of oak and spice. A straightforward and versatile wine, this is a natural partner with lamb.

Psagot Sinai Red Blend: 55% Cabernet Sauvignon, 45% Shiraz. This bold and spicy red blend from the Judean Hills region of Israel shows a great combination of New World fruit-forwardness with Old World earthy tones. The richness and peppery kick on the finish will be outstanding with a brisket.

The Skurnik Files: How Back Labels Can Make You A Smarter Shopper

Last week, I wrote of my experience at the Grand Portfolio Tasting presented by Skurnik Wines & Spirits. That event spurred a ton of thoughts on how I can help you, my fellow beverage consumer and today I guide you in a direction that I think most shoppers take for granted.

Skurnik, along with other suppliers, distributors, and importers, sell their products to your favorite wine shops and beverage depots across the country. Depending on the retailer you give your hard-earned money to, you could be speaking to salespeople at a specialty shop to help guide you or you are left to your own devices at a big box store, based on the level of knowledge and experience of the employees. No matter the type of store you frequent, there is always one way to help yourself get an idea of what you might like.

Take a look at the back label of that bottle

The front label of a wine bottle or whiskey bottle is always the sexy, magnetic way of drawing you into the product. It is what is displayed on the shelves, and a lot of times there are some great pieces of information to help you get an idea of what is inside those bottles. There are names of grape varieties, a wine region shown, vineyard names, village names (often in French wines), whiskey age statements, and flavors of a vodka just to name a few examples.

However, on the back is where we find the names of the suppliers. A lot of times, the web sites are listed so you can see their whole portfolio. A supplier may be heavy in Old World/European wines (like Skurnik), almost exclusively Italian (Dark Star Imports), or into South American wine, lesser-known California wines and sake (Vine Connections). Click on any of those links, and you will get stories on individual producers and their products available. You can read about the company's philosophy. Maybe you share the love of organic wines that a supplier is focused on. Or perhaps you see a supplier focused on aged rums (which you might be able to add to your personal collection of aged rums). While each product may not be available in each state, you can oftentimes approach your retailer to see if they can order you anything of interest...and your order typically arrives in 1-2 days if the supplier has the products in stock.

So if, for example, it turns out you really like Skurnik's La Colombina Brunello di Montalcino, you may end up liking Skurnik's Brunello from the producer Mocali. Even if the style is different, it should still taste good. You liked the Mocali? Try their Rosso di Montalcino or the Brunello Riserva. This is how you can develop a personal flavor profile. A high-quality supplier is carefully screening what will do well in the U.S. market or individual states, and when a wine makes it into the portfolio, it will almost always be worth trying if the wine is a style that intrigues you. I like those odds.

You might also see a wine region you never saw before. Google "Salice Salentino". You will discover that Negroamaro is a grape used in this Italian region's red wines. Check out Negroamaro and you'll find descriptions that might mirror Cabernet Sauvignon. If you are a Cabernet Sauvignon fan, chances are you might like wines of Salice Salentino.

Three wines from Central Italy, all from different producers, subregions, and importers. Lots of good data to help you, including web sites for further research.

William Grant & Sons is a supplier of the best-selling single malt Scotch whisky, Glenfiddich. If you are a fan of Glenfiddich 12 Year, perhaps you want to try the 12 Year example from Balvenie distillery, which is also in the William Grant portfolio.

Provide your feedback to your retailer. The wine manager is going to meet with representatives of these suppliers, so your favorable reviews or harsh criticisms help make future decisions on what you will encounter on the shelves. A little research and dialogue go a long way in helping you figure out smart ways to branch out, all while sticking with a style that your prefer.

So flip that bottle around every now and then. You never know what kick-ass bottle you will discover next.

The Obligatory St. Patrick's Day Beer and Whiskey Post

Today marks a day of great pride. On this day one year ago, my third son was born and many years ago my father was, too. Six years ago tomorrow, my second son was born. Additionally, we have some Irish ancestry in our immediate family, so March 17th carries a lot of importance to us around these parts.

I know that across the country and particularly in the swath of the I-95 corridor stretching from Boston down to Philadelphia, there are many folks taking pride in their Irish roots by participating or attending parades, heading out to a favorite beverage establishment, or enjoying the day humbly and quietly at home. While the outward celebration in the streets is what we are typically used to seeing, the latter method of observance would not be surprising at all. After all, St. Patrick himself was a humble figure in history.

Quick history lesson as I did in my St. Valentine's post: As a teenager, he was captured by pirates in Roman Brittania in the 5th century and enslaved for six years in Ireland, herding and tending to sheep. During his time in captivity, he turned to Catholicism and had a vision that he was to leave Ireland and return home, eventually escaping and finding sailors at the coast who he convinced to bring him back to Brittania. While home, Patrick joined the priesthood, working his way to a bishop. At this time, another vision had him going back to the very place in which he was enslaved to spread Catholicism, so he ventured to Ireland. Here, Patrick began converting the people to Catholicism and built numerous churches across the country, giving all of himself to the cause right up to his death in the middle of the 5th century.

On this day of observance, I know that plenty of Guinness and Jameson will be consumed. Heck, Jameson Irish Whiskey is popular in the U.S. all year long as it makes up 78% of all Irish whiskey sales. Guinness Stout's consumption in the U.S. somewhere near a BILLION liters per year! While these are delicious beverages, it also pays to explore a little. Consider this my attempt to get you to branch out (not convert you). Now, I am no beer authority, but it sure seems like there is a craft movement happening in Ireland. And if you can find any of the beers listed here (even if the post is two years old), I say dive in.

As for whiskey, well...I have you covered. If you need to, feel free to reference my Whisky vs. Whiskey post for general production information

West Cork Distillers Blended Irish Whiskey Bourbon Cask ($20-ish): This is a blend of grain and malted barley to make a light-bodied whiskey with a lot of vanilla flavor. A solid alternative option from Jameson.

The Tyrconnell Single Malt Irish Whiskey (about $40): Kilbeggan Distilling created a creamy and full-bodied example of Irish whiskey made completely from malted barley with a long, fruity finish.

Green Spot Château Leoville-Barton Cask Finish ($90-ish): This is a fantastic way to treat yourself. This single pot still Irish whiskey first ages in a combination of Bourbon and Oloroso Sherry casks, then finishes in casks that held legendary classed growth Bordeaux wine for 12-24 months. The spectrum of flavor is wide and deep, showing everything from peach and plum fruit to sweet baking spices to more savory salt and pepper spices.

Why You Should Attend A Gigantic Tasting Event

In this business, I spend the majority of my time promoting events for the Divine Wine Emporium. I love doing it, because we do some great things at the shop with classroom "Wine 101" courses, guest speakers, and wine and music events. Combining education with enjoyment is important to me; getting customers to share my excitement for these events gives me great personal satisfaction.

Of course, it is also fun to attend an industry event outside of the store, which for me takes a little planning and coordination to make happen. So for a full day, I was able to dump all parenting responsibilities to my loving wife and get out for one such event with Skurnik Wines & Spirits.

Image credit: Skurnik Wines & Spirits

A quick summary/tangent about the way alcohol is sold in the U.S. (skip this paragraph if you already know or just don't care): The United States is set up in a three-tiered model of selling alcoholic beverages, meaning the beverage producer (or producer's importer if coming from abroad) sells their product to a wholesaler or distributor. The wholesaler then sells to retailers. Retailers sell to you, either from their stores or their restaurants and bars. There are some ways to go directly from producer to consumer (through wine clubs, for example), but each individual state has its own rules for shipping, taxation, and other aspects of sale. I'll stop here, because we can easily go down a rabbit hole with this topic.

Yes...this is a Barbie doll in a prosciutto dress. Image credit: Skurnik Wines & Spirits

Skurnik Wines & Spirits is a tremendous importer and distributor of fine wines and distilled beverages with headquarters in New York City. Not only does the company sell its products to retail stores (like the Divine Wine Emporium) and restaurants throughout New York, New Jersey, and Connecticut, but they are a nationwide importer of wines and spirits. Additionally, Skurnik will be opening up distribution in California beginning May 1st. On March 7th, the company celebrated its 30th anniversary with a Grand Portfolio Tasting, showcasing over 1,000 products on 140 tables at the Metropolitan Pavilion. There were dozens of winemakers to talk to and learn from, a bartender mixing cocktails with the spirits on-hand, and prosciutto-clad Barbie dolls.

Now, this particular event was set up strictly for retailers, but there are other opportunities for consumers to go to these large-scale events. I could give you plenty of advice in this regard, but I have to say that my friend the Passionate Foodie has a detailed list on how to attack these types of tastings. There are hundreds of alcoholic beverages on display and you want to get through it without overwhelming yourself or needing to be stuffed into a wheelbarrow and rolled out the door.

So why should you do this? I have three reasons.

You will taste something you would never think to try otherwise on your own.

See this? Can't understand it? Who cares! It's delicious, especially if you like rosé wine.

And this is a great thing. The statement above, after all, is my job! So if I can't be your guide, take what amounts to a self-guided tour of the world. Having the house Chardonnay or California red blend on-hand in your cellar/wine fridge at all times is good...you need that. But at these events, it's an opportunity to get to know a new grape like Verdicchio or Marselan. Explore Austria or some lesser-known corner of Washington state. I promise that you will discover something you never knew you would like.

It will get you out of a rut.

This applies to both the consumer and the trade. For the consumer, it will snap you out of being too comfortable in tasting the same things over and over again. You like Chardonnay? Try a Soave Classico. Like Pinot Noir? Venture into Gamay. Love Scotch? Try a Bourbon. You get the idea.

For the retailers, it can be too easy to purchase the same thing repeatedly. Yes, it's good for business if you are making money selling high volumes of the same product, but customers also want variety and turnover. Spice up the wine list with a Sherry or Port. Get a Chinon Rosé on your shelf.

You may have to step up your self-education and research skills, but so what? It will be a refreshing experience for all involved. 

You meet awesome people in the industry.

Eric de Saint-Victor, owner of Château de Pibarnon and terrific human being! Image credit: Skurnik Wines & Spirits

A lot of folks who work in the wine and spirits business are a lot of fun to talk to. Winemakers and Master Distiller types are often scattered among the tables. As a consumer and a tradesperson, you can learn about the philosophies for creating their desired styles of beverages. They are extremely passionate about what they do and love to pour you samples. If you are in the trade, you get to talk to others who are wine directors and buyers; get to know what's working for them in their part of the country and maybe you can apply it to where you are, too. Sure, everyone is going to theoretically be a competitor, but if LeBron James and Carmelo Anthony can hang out and practice together, you can hang with a fellow wine buyer. 

There is much more to speak of as a result of this event. I tasted some outstanding wines and spirits and YOU need to know about them. Be on the lookout for more posts inspired by the Skurnik tasting!