The Tasting Table

 

As I mentioned last week, we have our largest summer tasting coming on July 24^th from 1-5pm.  It is a great opportunity for you to try the Six S’s of tasting to see what you like.  Here are some of the highlights that you will not want to miss:

Spirits

Cabin Fever Maple Whisky – A three year barrel aged whiskey which we are bringing in for the tasting.  Made in New England, you can really taste the maple here, along with caramel and butterscotch hints.  A very different style of Whisky!!!

El Dorado 15 year Rum – Made in Guyana, this blend of rums at least 15 years old, are matured in oak casks in a perfect location - within six degrees of the equator on the tropical north coast of South America.  Really one of the finest rums I have tasted.

Pie Liqueurs – Travis Hasse produces both an apple and cherry pie liqueur.  The Apple has notes of Cinnamon, while the Cherry is a fine marriage of Maraschino and Vanilla flavors.  There are also some creative drink recipes for both products.

We will also have Gentleman Jack and Woodford Reserve here to engrave your bottles.

Wines

 

Conundrum – I discussed this wine briefly a couple weeks ago when reviewing Caymus wines.  Concentrated, rich fruit and sweet oak give this wine layers of flavor and complexity.  One of my all-time favorite white wines and great for summer!!!

Enkidu Diener Ranch Petite Sirah – A full bodied wine with black pepper notes and plum and licorice hints.  The finish just goes on and on.  A great wine with grilled meats.

Mer Soleil Chardonnay – A fantastic example of what Chardonnay should be – buttery with ripe tropical fruit aromas and hints of honeysuckle and butterscotch.

Guigal Cotes du Rhone – The classic French Rhone blend of Grenache, Syrah and Mouvedre grapes, this wine is full with a long finish and plenty of elegance.  It was also served at my wedding, but not this vintage (it was 17 years ago).

La Posta Pinot Noir – An easy to drink Pinot Noir from Argentina.  Medium bodied with layers of bing cherries, this wine would pair great with lamb or grilled salmon.

Cortijo Rioja Red -  A blend of Tempranillo and Garnacha fermented and aged in stainless steel.  Cherry, black raspberry, and earth on the nose with a rich, full-flavored finish.

Beers

 

Pink Killer – A white top fermented beer.  Definitely for the fans of beers with fruit aromas and flavors.  Hints of pink grapefruit.

Goose Island Fleur – Always highly rated in the beer press.  A tart and fruity Belgian style ale, floral, yet wild.

Abita Purple Haze – A friend of mine from Lousiana loves this beer from outside New Orleans.  The Purple Haze is a crisp, American style wheat beer with raspberry puree added after filtration.  Give it a try!!!

Delerium Tremens & Nocturnum – The Tremens is a Beglian Golden Ale, which is creamy and light with a fruity, cherry aftertaste.  The Nocturnum is a Dark Ale, which is full of raisins, chocolate and aniseed.  A very long finish and hoppy aftertaste.  Our beer manager Rick loves these beers!!!

Hot Dogs – Tony will be on the grill all afternoon – or until we run out.

This is just a small sampling of all the items you will be able to taste as we will have over 40 beers, 50 wines and several spirits.  This is a great way to see what you like, and what you don’t.  So, hopefully we’ll see you 1-5pm on Saturday the 24^th for the best Summer Tasting in Lake County.  More information is available at www.antiochwine.com.

The King of Hearts says I am again out of space, so I guess I have come to the end and it is time to stop.  Cheers!!!

July 4th

            I probably don’t need to review the history of Independence Day.  Pretty self-explanatory.  So, what to discuss this week?  Some great ideas for your 4^th of July party!!!

Anchor Liberty Ale – First introduced in 1975, this beer is made with top-fermenting yeasts and possesses Champagne-like bubbles.  Carmel and citrus flavors with a hint of bitterness.

Rogue American Amber Ale - Tawny in color, with a coffee aroma, tight head and a delicate roasted malt accent. Generous use of hops and a smooth finish.

Angioletta Moscato – This Moscato or Muscat wine is perfect for the heat of the 4^th and is under $9 per bottle.  Nice citrus and sweetness and very refreshing on what we hope is a hot day – enough rain already.

Now for some mixed drinks:

Fire Crackers

   1 1/2 oz Tequila – ask us for a suggestion.
    Cracked ice
    Tonic water
    Lime wedge
 
Pour tequila over the ice in a highball glass. Fill with tonic. Stir and garnish with lime wedge

Star Spangled Jello Shooters

      4 c  Package Jello
      2 c  Boiling water
      2 c  Liquor – you may use grain alcohol like Everclear or vodka.

Dissolve the Jello in the boiling water and let it cool. Add the liquor. Pour about 1/8 to 1/4 cup into little paper or plastic cups (we have plastic) and chill. Squeeze the whole cupful into your mouth.

Skip and Go Naked

Fill a tall glass with ice.  Add 2oz. Gin (maybe New Amsterdam or Seagrams).  Fill with Orange Juice or Sour Mix leaving ½ inch on top.  Float Beer on top.  Garnish with Orange.

Maker’s Mark Bourbon Dogs

1 package of Lil Smokies
1 small onion chopped
1 cup Catsup
1/4 cup Makers Mark
1/2 cup Brown Sugar
1/4 cup Water

In a saucepan, heat all ingredients except Smokies.  When boiling, add Smokies.  Let cook 15-20 minutes.

            Once more, out of space, so it is time to stop.  Everyone have a happy and safe 4^th of July and stop in to see us for all your party needs.  Cheers!!!

Napa Valley

            This week we will spend our time in the good old USA and discuss what has been described as the heart and soul of the California Wine Industry – Napa Valley.  Napa has more wineries than any other county and they produce more wines, both in quantity and variety, than anywhere in North America.  It all started when a trapper named George Yount planted some Mission vines from a Sonoma Vineyard (hard to believe now that Sonoma was planted first) in 1838 wishing to make a little wine for himself.  Within six years, he was harvesting an annual average of 200 gallons.  In 1859, Samuel Brannan, a former Mormon and a millionaire, purchased 3 square miles of land and planted various European grape varieties.  Within 20 years, there would be over 18,000 acres of vines cultivated, more than half what is currently planted and almost twice what is produced in nearby Mendocino today. 

            Napa starts from the San Francisco Bay and runs approximately 34 miles north and west to Mt. St. Helena.  Sonoma Valley sits to the west and Lake Berryessa to the east.  The area’s climate ranges from cool near the Bay to warm in the north.  The area produces some of the finest Chardonnay and Cabernet in the world.

            Here are some of my favorites:

Caymus Cabernet – This wine is very dark and intense with nice blackberry flavors and some coffee overtones.   I would call this one dense and chewy with a finish that is just right.  Drink now, but this should be wonderful for a decade to come.  Though not from Napa, they also make a wonderful white blend for the summer called Conundrum.

Duckhorn Vineyards – Their Sauvignon Blanc is blended with about 1/4 Semillon.  Nice grapefruit and lemon - but this is really no "deck" wine.  It begs for food.  I can only imagine that it was perfect with the Seafood Stew served at President Obama's Inauguration lunch.  Alas, I was not invited.  Their Merlots are full, robust wines, which I would not mind aging and would recommend to even the dedicated Cabernet drinker. 

Dominus – Christian Moueix from Chateau Petrus (famous French Bordeaux) joined with the daughters of John Daniel to produce this massive Bordeaux like blend from the Napanook vineyard.  One of Napa’s finest blends.

Viader – Another of Napa’s finest Bordeaux style blends.  Deep and concentrated from grapes grown on Howell Mountain.

            Once more, out of space, so it is time to stop.  Hope everyone had a wonderful Father’s Day, and next week it is on to the 4^th of July.  Cheers!!!

Father’s Day

            It is hard to believe that Father’s Day is right around the corner.  Blink and it will be Fourth of July.  Today, I have some suggestions for Father’s Day Gifts:

Jack Daniels Single Barrel – Many of you have probably seen the Forest Gump movie where Forrest’s momma says “life is like a box of chocolates, never know what you’re going to get.”  Well, the same can be said for Jack Daniels Single Barrel.  No two barrels occupy the same space in the barrelhouse, so no two taste alike.  Some may have more vanilla or caramel, others may have a more toasty flavor.  In my opinion, unlike some chocolate fillings, every bottle is still excellent.

Bushmill’s 1608 Anniversary Irish Whisky – In 1608, King James I granted Bushmills an official license to distill, and this Whisky was developed in 2008 to commemorate that act.  This is a blend of malts, some aged in Spanish Sherry Casks and some in American Oak.  The result has a toffee-like smoothness with vanilla, honey and dried fruit notes.  And, this is now an absolutely great price.

Crown Royal Cask 16 – Cask 16 is a blend of over fifty individually aged whiskies in 12 year old cognac barrels. These barrels are made of oak from the famous Limousin in France.  The whiskies are designed to have a cognac type of finish with notes of rye, grain, and fruit

Rogues Dad’s Little Helper – A great beer with hot and spicy foods.  It has a very sweet malty aroma and very little bitterness.  This is not your Dad’s malt liquor, but your Dad might like this malt liquor.

Stone Arrogant Bastard Ale – An arrogant beer with an arrogant slogan, but might be perfect for your Dad.  Smooth, balanced and toasty, this beer is a beast.  They make an oaked version as well, which is even more arrogant.

Orrin Swift The Prisoner – This is one of my favorite red wines.  It has a deep garnet color with tons of berry and cherry on the nose (smell – remember the S’s of tasting).  Long finish with ripe tannins.  This is a red blend of predominately Zinfandel and Cabernet Sauvignon, with Syrah, Petite Sirah, Charbono and Grenache as well.

Vinturi Aerator – If you don’t have time to open your wines a little while before drinking them – this “breathing” adds air to the wine and allows to the flavors to open up – then the Vinturi is a great answer.  Pour the wine through the device to release the wine’s best flavors.

Once more, out of space, so it is time to stop.  If you still have questions or are looking for the perfect gift, stop in and see me.  And all of you Fathers, have a great day.  Cheers!!!

Questions, Anyone?

            School is now out for summer – at least for my kids.  So, why not celebrate the end of school with a questions/answer session.  I polled our staff for some interesting/helpful questions which have been asked of them in their retail careers.  Here are some of them:

How do they get the pear in the bottle?

I am sure many of you have seen the pear liqueurs with the whole pears in the glass bottles.  It would seem impossible to squeeze the pear in the small opening.  Well, the answer is fairly simple.  When the pear tree starts to bloom, the bottle is positioned on the branch so that the bloom grows within the bottle – the brandy, liqueur or wine is added later.  It must be quite a scene seeing what looks like a bottle tree!!!

Which is the “real” absinthe?

True absinthe was banned in the USA in 1912.  In 2007, Lucid Absinthe, became the first approved “genuine” absinthe since the 1912 ban.  We now carry several “genuine” brands, including our best seller, Mythe, and one made locally in Lake Bluff by North Shore Distillery called Sirene.  They are all “real” absinthe.

What does proof mean?

Proof is simply a measure of how much alcohol is contained in an alcoholic beverage.  In the USA, proof is defined as twice the percentage of alcohol by volume.  Thus, something that is 80 proof (which is standard across many products) is 40% alcohol.  Interestingly, in the United Kingdom, proof is defined as 7/4 the percentage of alcohol by volume.  So, be careful when drinking there, as a product may contain more alcohol than you realize.

How many servings in a ½ barrel?

This is a very popular question during the summer months.  There are approximately 170 12 oz. servings in a ½ barrel of beer.  This translates to roughly 7 cases of 24 pack beer.  Imported barrels are slightly smaller than domestic barrels.  A popular follow up question is “how many servings in a ¼ barrel?”  It is half the size of a ½ barrel, so the answer is 85.  Then, we usually get the question, how many people will that serve?  Unfortunately, that all depends on how much your group drinks - so we usually have a few follow up questions of our own.  And, there is no full barrel – has not existed since prohibition.

What is Malbec?

This has become a popular wine question as its popularity has grown.  It is a grape used in making red wine.  Historically known as one of six grapes allowed in the blend of red Bordeaux, it is known for its robustness.  It has increasingly became celebrated and grown in Argentina, but is being grown around the world now.

            Well, I have once again reached the end and it is time to stop.  Cheers and if you have any questions you would like answered, feel free to ask.

Beer Season

            I hope that everyone had a great Memorial Day.  We now enter our “summer” season, which means boating on the chain and drinking beer (of course, not for the driver of the boat).  Beer is the most widely consumed alcoholic beverage, and I read that it is third to water and tea in terms of total beverage consumption.  It is also one of the oldest – some dating it back to 9000 BC.

            Beer is made by converting a starch, usually grain such as barley, into a sugary liquid called Wort.  The Wort is converted to beer in a fermentation process using yeast.  The number of ingredients used to make beer is fairly limited (which is why home brewing is so popular).  They include the following, each of which is important in imparting the flavors of a particular beer:  1. Water – Beer is mostly water.  Certain mineral compositions in the water will give beers their regional characteristics.  For example, the hard water of Dublin is suited to making stouts such as Guinness.  2. Starch source – Usually malted grain, the different roasting times and temperatures will produce different colors of malt from the same grain.  Darker malts produce darker beers.  3. Hops – The hops provide the major portion of a beer’s taste.  They contribute a bitter component to the sweetness of the malt as well as floral, citrus and herbal aromas.  4. Yeast – the microorganism that ferments the beer. 

            You might now ask what is the difference between ales and lagers?  The answer is in the yeast.  Ale is made with top-fermenting yeast.  They ferment at higher temperatures and thus more quickly than lagers.  The result is a beer with slightly fruity compositions - apples, pears, pineapples, bananas or plums to name a few.  Ales usually have sweeter, fuller bodies than lagers.  Lagers are made with cool, bottom fermenting yeasts.  The name lager comes from the German lagern for "to store," as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months.  This results in a “cleaner” tasting beer.  Pale lagers are the most commonly consumed beers in the world.

            If you would like to try the varied styles of beers, we will be holding our “Summer Tent Event” on July 24^th, 2010 between 1 and 5 pm.  We will have all kinds of beer outside in a Tent (well, really under a Canopy), as well as wines and liquors for tasting inside the store.  Always a fun time!!!

            Well, I have once again reached the end and it is time to stop.  Cheers and hello Summer!!!

Memorial Day

            Memorial Day and the traditional start of the summer season approaches this week.  Historically, Memorial Day commemorates U.S. men and women who have died while in the military service.  Thanks to all those who have served our country.

            I thought it would be fun to poll our staff and give you some insight into what we would be drinking this weekend – so here they are, in no particular order.

Larry (General Manager) will be drinking Big Sky Summer Honey and margaritas.  The Summer Honey is light and light bodied and made with Montana honey.  It is a great choice for what should be a hot weekend.  Larry plans on using the Sauza pre-mixed margaritas, but he adds his own twist with some Grand Marnier and a splash of Fresca for a little bit of citrus.  Rick (Beer Manager) plans on following Larry’s lead.

Tony (Liquor Manager) plans on drinking either some Dogfish Head Palo Santo Marron or Blue Moon Honey.  The Dogfish Head is a brown ale aged in Palo Santo wood from Paraguay.  The beer is 12% alcohol, and highly roasted with sweet smells of vanilla.  As Tony says, it is delicious.

Steve (Wine Manager) will be drinking Perfum de Vi Blanc and Buffalo Trace Bourbon.  We buy the Buffalo Trace by the barrel, picking our favorite from a sampling of barrels.  There is very little that matches Buffalo Trace as an everyday bourbon – sweet vanilla and caramel notes.  The Perfum de Vi Blanc is a blend of Macabeo and Muscat grapes, making it an excellent, crisp choice for a hot day.

Sandy (Lead Cashier) will be drinking a Rhone Style blend red wine, with Grenache, Syrah and Mourvedre.  Must have hitched a ride with us on the way back from France.

Adam (Writer?) will be drinking a Screwdriver made with Pinnacle Whipped Vodka.  I just tried this product (also from France) about a week ago and really enjoyed the blend of whipped cream flavor on the vodka with the citrus from the orange juice.  We were also presented a bacon flavored vodka.  No, I am not kidding – and we did not buy it.

Linda (Front Manager) will be drinking Miller Lite.  I guess that means that we have come to the end and it is time to stop.  Cheers and have a great Memorial Day weekend!!!

Adam

Taken from Content provided to News Sun

Vive la France – Part Deux!!

 

            We’ll stay in France another week to avoid the ash cloud (OK, the ash cloud has dispersed, but who wouldn’t want to spend another week tasting French wines).  However, we will move to Champagne and sparkling wines.  As with all French wines, the use of the word Champagne is highly regulated in Europe.  Only true Champagne (coming from grapes grown in Champagne, France) may be sold under the name “Champagne.”  However, the U.S. does not adhere to these regulations and, thus, many of its sparkling wines are designated Champagne.

 

            The champagne-making technique is essentially a second fermentation in the bottle in which the wine is subsequently sold.  This adds the “sparkle.”  While the French support the “myth” that the Benedictine monk Dom Perignon invented Champagne in the late 1690s, there is little evidence to support this theory.  However, it does appear that sparkling wines became mainstream around the late 1600s.  Prior to that time, any effervescence was considered a fault in the wine.

 

            One of the most interesting conundrums with regard to sparkling wines is the oft-asked question – “which is drier, brut or extra dry?”  The answer is completely counter-intuitive.  Brut is the drier style of champagne, extra dry in this instance means “not as dry.”  If you are looking for a sweeter style, try a demi-sec.  Asti Spumante, which uses the Moscato grape, is another sweet alternative.  Asti is the place where the grapes are grown in Italy.  If not Asti, the sparkling wine will simply be designated Spumante, and is generally less expensive than its Asti conterpart.

 

            A few more sparkling wine terms that may come in handy:  Bland de Blanc means “white of whites” and is produces entirely from Chardonnay grapes.  These tend to age well.  Blanc de Noir means “white of blacks” and are made entirely from black grapes – either Pinot Noir or Pinot Meunier.  Rose sparkling wines are produced by macerating the skins and juice to extract pigments.

 

            A few tidbits and fun facts:  1.  There are 250 million bubbles in a bottle of Champagne; 2. The pressure inside a Champagne bottle is the same as that inside a double-decker bus tire; and 3. There are more than 12,500 different brands of Champagne (try them all!!!).  I think we have once again come to the end and it is time to stop.  If you have any questions, feel free to ask me or your local wine shop.  Cheers!!!

Taken from content provided by me to the News Sun:

Vive la France!!

 

            Here we go again – back to wine.  The French make some great wines, but their labels are not always “user friendly.”  Today, I will discuss the basics of Bordeaux and Burgundy.  These are simply places in France where the grapes are grown that go into their respective wines.

           

            Bordeaux, located on the West Coast of France is probably the best known of these regions, responsible for some of the most expensive and sought after wines in the world (Chateau Lafite, Chateau Margaux, Chateau Latour and Haut Brion are a few examples, and they make up the Premier Cru Red Wine Classifications of French Bordeaux wines).  The French are very strict in their methods and designations, so they have “classified” their wineries.  Though the ones I mentioned are their “First Growths,” the Second, Third, Fourth, etc… are also known for excellent wines which may match the higher classifications in both quality and expense.  There are also sub-regions within Bordeaux that have their own wine characteristics.  The French even have specific bottles for their wine regions.  The Bordeaux bottle is taller and thinner than its Burgundy and Rhone counterpart.  As for the grapes that you would usually find in Bordeaux red wines, they are generally a blend – with Merlot and Cabernet Sauvignon dominant.  These wines tend to be powerful, rich and long lasting – and might even impart a “barnyard” smell (remember our first article on wine tasting).   The white wines are usually a blend of Semillon and Sauvignon Blanc grapes.  These wines are generally soft, delicate and easy to drink.  Bordeaux is also responsible for the finest dessert wine made – Chateau Yquem.

 

            Burgundy is no poor step-sister to Bordeaux, also making some of the best wines in the world.  In fact, some of the most expensive wines that I have ever sold were from Burgundy, notably the Domaine de la Romanee Conti vineyards.  These can range up to several thousand dollars a bottle.  Burgundy stretches from Chablis in the north to Beaujolais in the south.  The white Burgundy wines, including Chablis, are generally Chardonnay grapes known for their richness, complexity and longevity.  The red Burgundy wines are generally Pinot Noir grapes known for their deep color and full body.

 

            The next time you visit your favorite wine shop and look for French wine, you might notice that the label does not state what grapes are in the bottle.  In summary, if the bottle is red and says Bordeaux, think Cabernet/Merlot blend.  If white, think Sauvignon Blanc/Semillon blend.  If the bottle says Burgundy and is red, think Pinot Noir.  If white, think Chardonnay.  If the bottle says Rhone, it is probably a Grenache/Syrah/Mouvedre blend, but that is another area and a topic for the future, as I am out of space and it is time to stop.

 

 

The Spring Tasting may have been our best ever.  Great turnout and great wines.  Thanks to all - customers, vendors and employees.  What was your favorite wine?

I started writing a column for the News Sun on wine - and will put a copy of the 1st one here.  The basics of tasting:

A new column.  Blank page.  Where do I begin?  I’ll quote from King of Hearts in Alice and Wonderland and “begin at the beginning…then go on till (I) come to the end, then stop.”

I was a lawyer and worked five years at a large firm in Chicago.  My father had been in the beverage business since the 1950s and opened his store in Antioch in 1966.  I suppose it was inevitable – and I’ll tell you, it has been a great ride.

You see, unlike legal fights, beverages are fun.  They are a great meal with friends.  They are a special dessert with your sweetheart.  They are a football game on Sunday afternoon.  They are a fall day, sitting in your driveway, watching your kids play.  There is no right or wrong.  If you like it, then it is right for you.

I hope that in reading this column, you learn more about beverages and the beverage industry.  And, if you have questions about beer, wine, liquor or the industry in general, please send them to me at antiochwine@ameritech.net, and I’ll try to answer them in future columns.

So, let’s start at the beginning with wine and the basics.  There is a tried and true formula for tasting wine known as the Six S’s.  Pour your wine into a glass (not too full) and off we go:

The first is See.  Hold your glass up to the light.  What does the wine look like?  If red, is it bright red, purple or some lighter color?  The colors should be reddish and not brown.  If white, is it foggy or cloudy?  Again, a brown or orange tinge indicates the wine may be bad.

The second is Swirl.  Hold the stem and swirl the wine around the glass.  This adds oxygen to the wine and helps release flavors.  The wine left trickling down the side of the glass is called its “legs” or “tears.”  This is not really related to flavor, but the more “legs” the higher the alcohol content of the wine.

The third is Smell.  Get your nose deep into the glass.  Each wine will have its own smell – which can be picked up from the wine-making process, as well as the environment.  You might smell flowers that had been growing near the winery.  The bouquet can be sweet, smoky, oaky, citrus, or smell of cherries, vanilla and even a barnyard.  If it smells like a wet dog, the wine is probably “corked,” a term which I will explore in future columns – but is essentially a chemical that infests some corks and ruins the wines.

The fourth is Sip.  Take a small sip of the wine into your mouth.

The fifth is Swish.  Roll the wine around in your mouth so that it hits all of your tastebuds.  This gives you a better sense of flavor than simply draining the glass quickly.

The sixth, and final, is Swallow or Spit.  Alright, how did the wine taste to you?  You can repeat these steps with different paired foods to intensify the experience.  Chocolate and a sweet dessert wine sound really good right now.

There it is – See, Swirl, Smell, Sip, Swish and Swallow, the Six S’s of wine tasting.  Stop at our store and try them at one of our many weekend tastings.  A listing may be found at www.antiochwine.com.

The King of Hearts says I am out of space, so I guess I have come the end and it is time to stop.  Cheers!!!

Adam Kosh worked as a lawyer prior to joining his family’s business, Antioch Fine Wine & Liquors (formerly Armanetti Antioch), thirteen years ago.  You may contact Adam by e-mail at antiochwine@ameritech.net, phone at 847-395-3540 or stop in the store at 1180 South Main, Southwest Corner of Route 83 and 173, Antioch, IL  60002.  Upcoming tastings may be found at www.antiochwine.com.