by Seth

Agave is, all things considered, a weird plant. Just looking at it, spiky leaves, dangling tendrils, and long stalks, it looks like something from an alien landscape, but in actuality, it’s responsible for one of the most diverse ranges of distilled spirits on the market. Understanding these spirits can be tricky for the uninitiated.

The name for the group of spirits made from agave is mezcal. Things get confusing, however, because mezcal is also the legal definition for a group of spirits made in Oaxaca one of eight specific sites in Mexico.

Similar to the way that wine is defined regionally Mexican agave-based spirits are also legally defined according to their location in a system called a Denomination of Origin (DOMs). This is the legal classification that designates the eight regions where mezcal can be produced. This is also the leading difference among the remaining agave-based spirits.

Tequila

Tequila is the most widely known form of mezcal. Tequila can only be made from a single species of agave: the Weber Blue agave (for some, it might be helpful to think of agave species the way one thinks of grape varietals in wine). Tequila can only be made in five registered Denominations of Origin in the Mexican state of Jalisco. The production process for tequila doesn’t stray far from that of other mezcals, however, it’s important to note that not all tequilas imported into the Unites States are made from 100% agave. In order for a spirit to be labeled as tequila, it must be made from at least 51% agave, and the remaining 49% may be made from other spirits such as corn or sugar. True 100% agave tequila will always be labeled as such.

Mezcal

Mezcal is unique in that it can be made from any species of agave. It’s typically made by baking the corazóns or “hearts” of the agave, also known as the piña, in an underground pit which gives it a smoky flavor. After this, it’s crushed and left in a barrel to ferment with water before being distilled. Most of the mezcals imported in the United States are made in the Mexican state of Oaxaca. While it can be made from any species of agave, in practice over 90% of mezcal from this region is made from the agave species called Espadin.

Raicilla

Raicilla is an agave spirit made in Jalisco but using agave species other than Blue Weber. It is less smokey than many Mezcals and often has a very unique savory almost blue cheese flavor.

Bancanora

Bacanora is perhaps the agave spirit whose production has changed the least over the centuries. Bacanora is only derived from a wild species of mountain-growing agave called Pacifica (or traditionally Yaquiana). Once it’s been harvested, it’s cooked for two days in a pit with volcanic stones. The aroma is said to be unique because of the volcanic stones. It can only be produced in the Mexican state of Sonora.

Sotol

Sotol is produced from the Dasylirion wheeleri, or Desert Spoon plant. In the most technical scientific terms, this plant isn’t related to agave, but because sotol has been grouped with mezcals for centuries in Mexican culture, we’ll include it in our list. It features a towering stalk that can grow over ten feet tall. The plant can be found all over northern Mexico and the southern United States, but true sotol can only be made in the Mexican state of Chihuahua. The method of production follows that of other mezcals, with the exception that the agave heart is roasted in an above ground clay oven instead of an earthen pit. This causes sotol to lack the smoky flavors that are typically associated with other mezcals.

Enjoy

These spirits would traditionally be sipped out of small clay cups called “copitas,” but in America, they’re often served neat or on the rocks. Additionally, they are being used extensively in craft cocktails. Most mezcals, with the exception of tequila, do not have a traditional cocktail associated with them so they give bartenders a lot of room to experiment.

How to Taste Wine like a Sommelier: Part 2

July 14, 2016

by Seth Eli Barlow

This is part 2 of a last week’s blog post. If you missed part 1, you can find it here.

As we discussed in Part 1 of this post, sommeliers use a grid-like system to assess wine. This allows them to use a number of key indicators in order to name a wine during a blind tasting. Here we’ll walk you through a tasting guide that we’ve designed for novice tasters to get a basic understanding of the process.

This first step in this entire process is to remember four letters: S N F S.

This stands for Sight, Nose, Flavor, and Structure. Personally, I remember this as “Some Noisey Flautists Smell.” I was both in band and orchestra in high school, so ‘smelly flautists’ work for me, but whatever helps you remember the steps is fine, so long as it’s an easy mnemonic device that allows me to remember the four steps to the deductive tasting process: Sight, Nose, Flavor, and Structure.

Here I’ll take you through each step of the Tasting Guide using the example of Poggio alla Guardia, an Italian red wine from Tuscany.

Sight

The first part of our tasting guide is in many ways the easiest, or at least the most self-explanatory: Sight. The sight section is broken into 6 different steps:

Clarity: As far as clarity of a wine is concerned, I ask myself if I can read through the wine when holding it over a page of text. In the case of Poggio alla Guardia the answer is no, but for many wines, especially white wines, you’ll have no problems making out words through the glass. Many wines will develop a slight haziness as they age. This is normal and a clue to the wines age.

Brightness: Brightness is a little bit tricky, and it’s best to have good light while determining it. Look at the way the overhead light reflects in the wine. That’s what you’re judging when you try to discern the brightness. For me, my wine is a very definite ‘dull.’

Color: On the Tasting Guide, there are lines for both red and white wines, but for my Italian red blend, only the red line is needed and it’s a decidedly garnet shade.

Rim variation: This concerns the change in color of the wine from the center of the glass to its outer edge. Some wines, especially older wines, will have a drastic change in color, but most young wines (maybe under 4 years old) will have very little if any change. Here, my wine is 2011 has no rim variation.

Staining: This measures the amount of red stain the wine leaves on the side of the glass. Once you’ve swirled your wine, you’ll notice a faint sheen on the glass. This only pertains to red wines. For my wine, I’ll mark “medium.”

Legs: Legs, sometimes called tears, are the way the wine slides down a glass after being swirled. Sometimes, you’ll notice that the wine begins to fall down the glass immediately, other times you’ll notice that will stay in place for several seconds before it falls. A general rule of thumb is that a wine with shorter legs (one that falls faster) will have either less alcohol and less sugar than a wine with longer legs. My glass today has medium legs.

Nose

Here we smell the wine. Give it a good swirl and you’ll be ready to go!

Intensity: Right off the bat, as soon as I opened this bottle, I could smell and intense aroma of graphite, violets, and cherries. The farther you can smell a wine from your glass, the more intense it is.

Fruit: This is another field for which we have different lines for red and white wines. Red fruits, especially cherries and black cherries are dominating my glass. In a white wine, I would expect more apple and citrus aromas.

Fruit Character: The cherries here are abundant, but they definitely don’t smell fresh. I’d almost say they smelled just a little bit like the cherry jam I like on my toast in the mornings. Though the difference between under ripe and jammy fruit may seem small, when you smell or taste it in a wine, the difference become immediately noticeable.

Non-fruit Organics: Now this is always a tricky category – everyone’s palate is different and everyone picks up on something different. For my Italian red, I’m getting a very pronounced smell of violets (one of my favorite red wine smells!), and also a nice note of spiciness – some clove a white pepper.

Inorganics: This is where things always get really fun! Just like with our ‘non-fruit organics,’ different people can pick up on different things, and I always enjoy hearing different people’s take on the same wine. Right now, I’m getting a really heavy note of graphite (like a freshly sharpened pencil!)

Flavor

You’re halfway through, and you finally get to taste your wine!

Fruit: Again, flavor is quite self-explanatory, it’s simply the flavors you find in the wine. On the palate I can taste, the black and red cherries are still there and they’re delicious!

Fruit character: Character describes the fruits we taste. Just like with the aroma, the cherries I’m tasting are quite jammy. Typically, wines with jammy fruit come from hot climates, and this wine came from scorching-hot Central Italy.

Non-fruit Organics: The violets I smelled earlier are really overwhelmed on the palate by notes of pepper, clove, and a really woodsy cedar note.

Inorganics: Like I said before, I’m getting a definite note of pencil shavings – it’s giving me a flashback to fourth grade!

Structure

You’re in the home stretch!

Sweetness: Wines can be made to varying degrees of sweetness, though most of them tend to fall in the range of Bone Dry (no sugar at all), to Off Dry, which is a barely perceptible amount of sugar. My wine today is a totally dry wine.

Tannin: This is that hard-to-describe aspect of wine that sometimes comes off as bitterness. It’s also what can make your mouth pucker after taking a drink of a wine. I’m rating my wine as High. This is a blend of merlot, cabernet sauvignon, and sangiovese, three grapes with high tannins.

Acid: I tend to feel acid in the back of my mouth, in the part of my mouth that tends to clench itself when I’m tasting something sour. My wine has low acidity. Another way to test acidity is to take a sip and see if it makes your mouth water. High acid wines do this while low acid ones will leave your mouth a bit dry.

Alcohol: I can definitely feel the burn of alcohol when I swallow, which tells me this wine has high alcohol. I check the bottle and it’s confirmed: 14.5%.

Body: An easy way to think about the body of a wine is to compare it to milk. Is the wine I’m drinking closer to whole milk, 2% or skim? Obviously, a skim milk-like wine is lighter bodied than a fuller-bodied, whole milk-like wine. My wine is decidedly full-bodied.

Texture: Texture describes the way the liquid feels in your mouth. Some wines can feel very lean, almost like water, while others, especially those that have been aged in oak often take on a creamy character. My wine tonight doesn’t fit into either of those categories and instead gives off a nice round texture.

Balance: Balance is asking if all aspects of a wine, the nose and palate, work together. Are there any single notes that awkwardly stick out? For my wine, though the aroma and taste of cherries are both strong, they’re held in balance by the rest of the wine’s aromas and flavors.

Length/Finish: I like to think of this as the length it takes for any trace of the wine to disappear from my palate. This will vary depending upon the kind of wine you’re drinking, but my wine today has quite a long finish.

Complexity: Complexity is a catch-all term that describes the wine in its entirety with all its different parts averaged as a whole. A more complex wine will have a wide variety of aromas and flavors that work in tandem with the wine’s acidity and tannins to create a wine that’s vivid in the glass. If you have been filling out the guide you can look back and see how many descriptor you used. I can easily mark my wine tonight as “high.”

Our Tasting Guide is by no mean comprehensive, but it’s a perfect way to broaden your own knowledge base. You can download a printable PDF of our Tasting Guide by clicking the link below.

OLooneys Tasting Guide

Cooking with Wine: The Basics

July 6, 2016

by Seth Eli Barlow

If you’re like me, you don’t always finish every bottle of wine that you open- you end up recorking it and sticking it the fridge. More often than not, these bottles end up as ingredients in the next night’s dinner. Adding wine to a dish can add a host of new flavors. Adding wine is the perfect way to turn a simple weeknight meal into something special.

The key when cooking with wine is to only use a bottle of quality wine. This doesn’t mean that you should go out and spend your whole paycheck on bottle of wine just to pour it into your spaghetti sauce, but it does mean that you should get a wine that you’d be happy drinking on its own. Remember, whatever wine you use will end up dramatically affecting the dish, so it’s best to choose something you enjoy. If I don’t have any partial bottles to use, I’ll serve whatever is left over from cooking to pair with the dish.

Wine can be added to many dishes, but knowing when to add the wine can be a little tricky. You should treat wine much like you would any other spice or herb, in that too much of it won’t be noticeable, but too much could ruin a dish. You’ll want to add the wine before or during the actual cooking time. Adding it too late in the process doesn’t allow the alcohol to cook off and can your entire dish a harsh taste. For most recipes, you’ll only want about ¼ of a cup.

When it comes to choosing which wine to add to a specific dish, the combinations are almost endless. As a rule of thumb, I generally pair red wines with red meat and tomato based dishes, while using white wines for vegetables and seafood. It’s also a safe bet to use wines in dishes that are from the same region. For example, an Italian sangiovese would be excellent in a hearty pasta dish.

Poached Salmon

1 lb of salmon

1 large white onion

2 lemons

Dill

1 bottle of aromatic white wine

Slice the onion and place it on the bottom of a large pan. Rub the salmon with salt and pepper, then place on the onion skin side down, then sprinkle with dill. Slice one of the lemons into wheels and lay over the salmon. Cut the second lemon into halves, and drizzle the juice of one half over the salmon. Fill the pan with 1 bottle of white wine, if the salmon is not covered, top off with water. Turn on the heat until boiling, and then remove from heat. Cover the pan and let rest for 15 minutes. Drizzle the juice of the second lemon half over the fish once it’s plated.

For this recipe, I’ve used a number of white wines. I’ve found that an Italian falanghina, such as the Vesevo Beneventano falanghina tastes best to me, but I think an unoaked chardonnay gives the fish an added zest that I really enjoy. St. Supéry’s unoaked chardonnay is one I use all the time.

Braised fennel and white beans

4-5 fennel bulbs

2 tablespoons of olive oil

Salt to taste

2 tablespoons of honey

1 lemon, cut into wedges

¼ cup dry white wine

2 cups cooked white beans (cannellini, navy, etc)

Dill

Cut the fennel bulbs into wedges and let them cook in the olive oil over medium heat for 2-3 minutes until they begin to caramelize. Stir and let them cook through for another 2-3 minutes. Then add the lemon wedges, salt, honey, and wine*, stirring to combine. Let the wine reduce for 1-2 minutes before adding in the beans. Stir again and let cook for 5 minutes before serving. Add dill and olive oil for garnish.

I think sauvignon blanc works best here. A good French Sancerre will add a racy, tangy element to the honey and fennel, but it might be overpowering for some palates. When I choose to use a Sancerre, I always use one from Daniel Chotard. I’ve found that a well-oaked sauvignon blanc from California, such as Ferrari Carano’s fumé blanc seems to work for my guests. The oak cuts down the wine’s natural acidity and adds a tiny hint of vanilla to the dish’s natural flavor.

Pasta sauce with meatballs

Meatballs (store bought or your own recipe is fine)

Tomato based pasta sauce (store bought or your own recipe is fine)

¼ to 1 cup red wine of choice

This is my favorite way to punch up a pasta dish, especially on a busy weeknight when I haven’t had the time (or energy) to make my own sauce. You can even purchase store-bought meatballs for this so long as they aren’t already cooked. Take your uncooked meatballs and place them into a saucepan and fill it with wine so that the meatballs a quarter to half submerged. The amount of wine needed will vary. Simmer in the wine for about 10 minutes and then add your sauce to the pan to continue simmering until ready, usually about 25-30 minutes.

You can literally use any wine you want for this recipe. I’ve used cabernet sauvignon, sangiovese, and syrah and it’s come out different and delicious each time. I seem to always have a bottle of merlot on hand, especially Markham merlot, so it gets used most often. My personal favorite combination is a chorizo meatball simmered in Wisdom & Water Extra Amontillado sherry along with my own personal sauce recipe, but this recipe is so easy that you can do literally anything to it and come out with an excellent dinner.

Wines in the White House

July 1, 2016

by Seth Eli Barlow

As the White House is a center of global power and politics, it should come as no surprise that the wines that are served there are often among the world’s best. Many past presidents have been wine connoisseurs, and having your wine poured at the White House can be a boon for any winery.

The presidential love of wine actually began before the White House was ever built. George Washington was quite the fan of Portuguese wines, especially Madeira, a fortified wine that can be made in a dry or sweet style. Washington regularly had it imported directly to his home of Mount Vernon, and it’s said that every official dinner had Madeira served with at least one course. You can also check out one of Martha Washington’s famous punch recipes here.

Another presidential wine lover, and the first to try his hand at winemaking was Thomas Jefferson. Having been the United States’ first ambassador to France, Jefferson had developed a taste for French wine. He wanted to be able to have wine at home and so he planted several acres of vineyard at his home in northern Virginia. He also convinced a famous Italian winemaker named Filippo Mazzeti to move to Virginia to grow wine. Jefferson even gave Mazzeti almost 200 acres to start his vineyard, and some of this land is still in use by the Jefferson Vineyards Winery. Though Jefferson never had any luck as a winemaker (local pests killed the vines he brought from Europe), he was still an avid wine collector. When Jefferson died in 1826, there was only one wine in his cellar: a sparkling wine from the French city of Limoux. This story has become so popular that Gerard Bertrand, a winemaker from Limoux has since named their sparkling wine the Thomas Jefferson Cuvee.

Jefferson’s home of Monticello was home to America’s first vineyard

President John F. Kennedy shared Jefferson’s love of French wines with his own passion for Bordeaux. He’s rumored to once served a $1000 bottle of Bordeaux Blanc to a visiting guest.

United States wines began to take prominence in the White House in the 1980’s with Ronald Reagan. Reagan was known for his love of California wine, especially Beaulieu Vineyard’s cabernet sauvignon which was a staple at state dinners. Likewise, he championed the wines of Iron Horse winery, and legend has it he negotiated the end of the Cold War over a bottle of their sparkling wine.

President Reagan toasts Mikhail Gorbachev with Iron Horse sparkling wine

Iron Horse wines have remained a mainstay at the White House. Their sparkling wines have appeared regularly at dinners hosted by the Clintons and Obamas, and have been enjoyed by guests including Queen Elizabeth of the United Kingdom, President Xi of China, and the President of India. Interestingly, it was another California sparkling wine, Schramsberg Blanc de Blanc that President Nixon used as a gift during his historic visit to China.

President Xi of China drinking Iron Horse sparkling wines with Secretary of State Clinton and Vine President Joe Biden

The Obamas now proudly serve American wines at all State Dinners. Wines that have been on recent menus include Duckhorn Sauvignon Blanc, Cliff Lede Cabernet Sauvignon, and Franciscan Estate Chardonnay and Pinot Noir.

With the presidential election looming large in our collective consciousness, we wonder what the next administration holds for the promotion of United States wines at the White House.

How to Drink Like a Founding Father

June 30, 2016

by Seth Eli Barlow

Even though the word cocktail wouldn’t be invented until the 1800’s the practice of blending different liquors together was alive and well in the American colonies. Rum was the predominate spirit for the time due to the low cost of shipping from Caribbean ports to America. Here are two rum-based cocktails that were widely drunk during the time of the American Revolution.

Stone Fence

This simple cocktail is a blend of aged rum and hard cider. Its simplicity and the easy availability of its ingredients made it popular among soldiers on both sides of the Revolutionary War. It was a favorite drink of Colonel Ethan Allen who gave it to his soldiers the night before he led them in the battle that captured Fort Ticonderoga in the weeks of the war. For a slightly sweeter drink, try using a sweeter cider such as Stella Artois Cidre.

Martha Washington's Punch

Even before her husband George became the first president, Martha Washington was known as a great entertainer. She was known for the elaborate dinner parties she would host, and for the extravagant drinks that would be served there. George Washington was a great fan of fortified wines such as Port and Madeira, but it’s Martha’s punch recipe that still is still used almost 250 years later. This recipe blends multiple rums with fruit for a spicy party drink. Though Martha wouldn’t have had any club soda to add to her punch, we think it’s a great addition that adds a little effervescence to the drink.

A BBQ Lover’s Guide to Wine

May 20, 2016

I know what you’re thinking. Barbecue and wine aren’t your typical go-to’s when planning your summer cookouts. For so long, beer has been king of the backyard party, and I’m ready to see wine get its place in the spotlight.

I’ll be the first to admit that pairing wines with the smokey, spicy, often sweet tang of BBQ sauce is a challenge, but I decided to take on the burden for the betterment of both my life and yours. You’re welcome.

Brisket

Brisket is the best thing to ever come out of Texas. I’m sure there are those who would disagree, and that’s fine – we all have to be wrong sometimes. Brisket, with its delicate juices and tender, smokey meat is truly one of the finest things that can come from a cow. It’s a fickle cut, soft as snow when done correctly, but tougher than leather when mishandled. It calls for a slightly spicy wine with deep flavors to keep it in check.

My recommendations:

Haraszthy Family Cellars 2012 Amador County Zinfandel

Subtly spicy and very fruit forward, this wine was grown in the foothills of the Sierra Nevada mountains of northern California. You’ll find aromas of raspberry and vanilla that are matched with nutmeg and white pepper. It’ll keep the meat in balance, letting smoke come through without dampening the dark fruit flavors of the wine.

Green & Red “Tip Top” Zinfandel

Green & Red’S “Tip Top” vineyard rises over 1,700 feet above the Napa Valley floor, giving it both an amazing view and a perfect location for growing hearty zinfandel fruit. This wine is actually a slight blend, having a small percentage of grenache and carménère that gives the wine a subtle hint of smoke and bay leaf. The only problem here is that the wine is so good, you’ll have to remember to actually eat the meat.

Pulled Pork

Pulled pork can be difficult because of how much it changes based upon where it’s cooked. In some places, the sauce can be rich with vinegar, and in others, it can be packed with the fall-on-your-knees goodness of slightly sweet mustard. For either (and anything in between), I’d drink it was dry rosé….yes, that pink stuff. With barbecue. No, I’m not crazy. Why? Because they’re served chilled and they’re delicious. What more reason do you need?

My recommendations:

Chateau Des Rocs, Cabrières Rosé “Premices”

Once you get over how impossible to say its name is, this wine is going to knock you down with its red fruit aromas (think strawberry and watermelon). It’s a blend of cinsault, syrah, and grenache from the southern coast of France, and before you can tell me that you don’t like sweet wines, just stop. This is bone dry, and at 13% alcohol by volume, this ain’t your grandma’s afternoon sipper. It’ll cut through the sauce, and, especially if you’re like me and put slaw on your sandwich, balance out the vinegar with fruit.

Raptor Ridge Winery Estate Rosé of Pinot Noir

This is another dry rosé, and this one is practically a fruit salad in a bottle. Strawberry, watermelon, cherry, rhubarb, and pomegranate – they’re all here but balanced by an acidity that will cut through the sauce of the pork and take your meal to a whole new level. This is another one that will balance the tang and tartness of sauces and slaws.

Ribs

Is there anything more glorious in the world than sitting down to eat with a plate full of ribs? Maybe the birth of a child, but I don’t have kids so I wouldn’t know. Ribs and the minimum three gallons of sauce that come with them are big and bold and they’ll need a wine that can go toe-to-toe with them flavor-wise. Syrahs are deep and spicy, one of the darkest wines available, and they’re the only thing I reach for when it’s rib night.

My recommendations:

Green & Red “Tip Top” Syrah

I know I’ve already mentioned Green & Red’s Tip Top vineyard, but this juice is just too good to skip over. The elevation does wonders to the fruit, producing a wine that’s inky black and a full of warm spices like fresh black pepper. It finishes with a note of smoke and sweet wood that develop over time and is typically reflected in the ribs themselves. This is a big wine that needs some time to open up. If you can, I’d recommend decanting for several hours before drinking.

Bell Syrah

This syrah from Bell Winery is unique in that it’s grown on a peninsula surrounded by water. This creates constant breezes that give it a slightly more fruity personality than other syrahs. Be on the lookout for blackberry jam, raspberries, white and black pepper, and a tiny little hint of lavender. It’s a great match for the sauce that’s inevitably going to get everywhere.

No matter whether you choose zinfandel, a rosé, or syrah, you’re going to be hard-pressed to find a better match for your meal than a glass of wine!

Mira Winery and Aquaoir

May 18, 2016

Mira Winery was founded in 2009 by Jim “Bear” Dyke and winemaker Gustavo A. Gonzalez. Their goal was to make simple and elegant wines that captured a true expression of both the grapes and the vineyards. In 2013, the winery decided to try something that had never been done before: to completely rethink the traditional aging process. That February, Dyke and Gonzalez decided to see what would happen if instead of aging their wines in oak they aged them the ocean.

The idea was novel enough. Wine has been aged for centuries in oak barrels largely because of French tradition. The water would certainly be cold enough for the wine, but what would the rocking of the waves do? Would it speed up the aging process? Maybe slow it down? No one was sure, but everyone was excited by the thought. The winery submerged 48 bottles of their 2009 cabernet sauvignon 60 feet below South Carolina’s Charleston Harbor.

Three months later, the bottles were removed and tested. According to Dyke, the wine tasted as if it had been aged for years. He has was so pleased with the experiment that the winery decided to try it again, this time submerging 96 bottles for 6 months. This wine was eventually sold exclusively to members of the winery’s wine club.

So, where can you get your hands on an ocean-aged bottle of wine these days? Well, that’s where things get a bit tricky.

The government soon caught wind of Mira’s little project and the winery was investigated by the Alcohol and Tabacco Tax and Trade Bureau (TTB), and it shut the operation down over fears that the wine might be contaminated. Though this claim was never proven by the TTB, the forced Mira to cease all of their oceanic aging practices. Now, only a small number of bottles remain in the cellars of a lucky few.

While it’s not longer aged in the ocean, you can still taste some of Mira’s incredible wines at tour tasting event on Wednesday, May 18 from 5-7pm. Winery owner Jim Dyke will be on hand to talk about his winery and to answer your question. Click here to read an interview with him.

May Staff Picks

May 12, 2016

Wait, where did spring go?! It’s already too hot outside, so check out how we’re cooling down with this month’s staff picks.

Tercos Torrontes

Torrontes is a special grape. Grown almost exclusively in Argentina, it’s incredibly aromatic with medium acidity. It has a wonderful floral notes that include rose, geranium, and violet. Specifically, this torrontes from Tercos has a lovely hint of peach that I think really sets it apart. It’s best served cold and is the perfect match for the spicy Asian and Indian foods that I enjoy cooking. It’s an excellent accompaniment to white meats – chicken, fish, seafood, and even tofu.

– Seth

PI Red Wine

If you want to try something different from your typical red wine, PI is a great option. Exclusively made with 100% concejon, a blending grape only grown in Spain’s Aragon region, this wine is medium/full bodied with notes of dark fruits and spices. It has firm yet smooth tannins and an oaky overtone that makes this little wine a winner!

– Susie

Charles Smith Kung Fu Girl Riesling

This is an awesome introduction to Rieslings. It’s lightly sweet, but not cloying. There are aromas of white peach and apricot. Flavors of Fuji apple, shiro plum, and lime leaves are balanced with a long, minerally finish.

– Ty

Stangeland Pinot Noir

Strange name. Tastes good.

-Zachary

Elijah Craig 12 Year Small Batch Bourbon

Well, summer is here and it’s time for cool bourbon drinks and relaxation. There’s nothing more perfect this time of year than Elijah Craig 12 year. It’s big and bold enough that it won’t be overwhelmed if mixed in a cocktail, but it’s also smooth enough to enjoy in a glass all by himself. Enjoy the rich taste of caramel, oak, spices, and a hint of rye on the finish. Smell the powerful aroma of vanilla and caramel and let them take you away as you enjoy a gorgeous bourbon on a great day this summer.

– Zachary

Arrogant Bastard Ale

“You’re not worthy”

The tagline used to promote this tasty brew says a great deal about the attitude of its creators and its followers alike. Arrogant Bastard has been pushing the envelope of craft beer since its inception in 1997 and has been challenging beer drinkers along the way to taste liquid enlightenment. Arrogant Bastard’s creators Greg Koch and Steve Wagner came upon the recipe by accident while trying to perfect another brew but after the first taste they knew they had something special. Since then the beer and brand have developed a uniquely “arrogant” personality that pushes beer drinkers to question and look outside of the “fizzy yellow beer” paradigm and reach for something… superior. The beer itself is a prime example of the classic west coast IPA style which it helped to develop and popularize. The beer pours a dark amber with a sudsy, off-white head and beautiful lacing on the glass. Aromas of fresh tropical and citrus-y hops abound on the nose as well as the palate. The beer drinks very light for 7.2 abv and has a balanced malt component that rounds out the whole experience. Bottom line is: This beer issues a challenge, reject the idea that great beer is light, smooth, and inoffensive and step into a broader world of flavor where malt and hops are bold, flavorful, and unrestrained. Some say hops are an acquired taste, do yourself a favor and acquire it!

– Spencer

15 Questions with Jim Dyke, Owner of Mira Winery

May 11, 2016

“15 Questions with…” is an ongoing series of interviews with some of the most interesting people in our industry.

Whether it was building a garden with his brother in the alley behind their house or riding the tractor through the fields with his grandfather, there has always been something peaceful about growing things for Jim Dyke, owner of Mira Winery. He still wonders at the beauty of the cycle that produces grapes each season and is amazed at the process that evolves the grapes into wine. One of his first jobs after a stint at the Senate Parking Lot upon graduating from the University of Arkansas was as Assistant Brewmaster at one of the first Microbreweries in the country, Capital City Brewing Company. Here, Jim answers our questions in advance of his tasting on May 18, 2016, from 5-7pm.

1)The hardest thing about winemaking is…

Working with nature and all the uncertainty that it brings.

2) How did you first get into the industry?

Making beer in WDC when I graduated from college. A number of years later I met world renowned winemaker Gustavo Gonzalez and we both thought it was an incredible opportunity to partner and do something special.

3) What’s the most rewarding thing about your career?

The people. The people I work with every day who are so dedicated to being exceptional. The people I meet who try/drink our product. Its never dull and so many people are so interesting.

4) Who are the people in your industry that your most admire?

Steve Schweizer who owns a 40-acre vineyard in the heart of the Stags Leap District of Napa. Every year he produces exceptional grapes and every year he has different weather. And he is always calm as a cucumber.

5) What’s your favorite childhood memory?

Playing soccer in Razorback Stadium for the U11 state championship.

6) What are your favorite books or movies?

Wedding Crashers just above the classics (Caddy Shack, Stripes, Animal House) and Unbroken (the book).

7) What your most listened to Spotify/Pandora/Serius station?

Y2kountry

8) If you weren’t making wine, what career would you have?

Politics

9) What advice would you give to people who wanted to get into the industry?

If you don’t have 30 years – don’t start. It’s a long haul and you have to find rewards in small sometimes hidden places.

10) What’s your dream vacation?

A beach, preferably pink sand but I am not too picky.

11) What’s your biggest guilty pleasure?

Cigars

12) Hometown?

Charleston, SC but I was born and raised in Little Rock and went to the U of A so I still consider it home.

13) If you were stranded on a deserted island with only one drink (not your own brand), what would it be?

Grey Goose Vodka

14) What person has been most influential in building your career?

Gustavo Gonzalez, Mira Co-founder

15) Where do you see yourself and your brand in 5 years?

Widely acclaimed as one of the premier producers in the world.

The Only Margarita Recipe You’ll Ever Need

May 5, 2016

The history of the Margarita is murky at best. Different stories have it originating in different bars from Baja or Juarez, Mexico to San Diego or La Jolla, California. The drink’s name is also under debate. Was it named for Hollywood actress Rita Hayworth or was it perhaps named for the daughter of the German ambassador?

One thing that does seem clear is that it originated in the late 1930’s or early 1940’s at a time just after American prohibition in which many Americans had begun traveling to Mexico to consume alcohol. Historically in Mexico, tequila has always been sipped straight, and the Margarita is thought to have been invented for Americans who were more used to drinking mixed drinks.

Though there are now many different kinds of Margaritas, many with different fruits added in, we’ve come up with the best recipe we could find. Even though we may never know the exact origins of the Margarita, this recipe is very close to the original: quality tequila, an orange liquor, and tart fruit juice. Enjoy!