by Seth

Star Wars Inspired Cocktails

May 3, 2016

Happy Star Wars Day!

Looking for some out of this world cocktails to accompany your 7 movie marathon? We’ve got you covered with 6 (inter)steller recipes!

Coruscant Connection

Being a Galactic Senate is hard work! Relax with a Coruscant Connection. It’s the perfect drink for unwittingly giving rise to a new galactic order.

Ingredients:

1 part Cognac

1 park Luxardo Amaretto

Pour all ingredients directly into old fashioned glass filled with ice cubes. Stir gently.

Tatooine Sunset

Two suns mean that it’s twice as hot on Tattooine, and that you’ll be excused for needing two of these to cool off!

Ingredients:

3 oz. Lagioiosa Prosecco DOCG

1 oz. Aperol

Splash of soda water

Build into glass over ice, garnish with orange and serve.

Princess Royale

Naboo. Alderaan. Yavin. Every planet needs a princess, and there’s no drink more royal than this one!

Ingredients:

.75 oz Crème de Violette

5 oz Champagne

Pour into Champagne flute and garnish with lemon, cherry, or blackberry (dependant upon house colors)

Jakku Sandstorm

When the wind starts to blow you’re in for one wild time! Settle back with this drink and watch the sand fly!

Ingredients:

1.5 oz White rum

.5 oz Ancho Reyes chile liquor

1 oz fresh lemon juice

.5 oz simple syrup

Club soda

Combine rum, Ancho Reyes, syrup, and juice in a cocktail shaker with ice. Strain into glass and top off with club soda. Garnish with lemon.

Hoth-tini

It may be cold outside, but things are just heating up with this cocktail!

2 oz gin

1 oz Cointreau

1 oz fresh lemon juice

1 egg white (option)
Combine all ingredients with ice in a mixing glass. Shake and strain into a chilled cocktail glass. Garnish with a lemon twist.

Dark Lord of the Spritz

Take a sip on the dark side! The perfect chaser to destroying worlds and killing Jedi.

1.5 oz Chambord Liqueur

4 oz dry white wine

Soda water

Take a large wine glass and fill it up with ice. Add Chambord, white wine, and soda. Stir and garnish with the lightsabers of your fallen enemies.

Wild Wines at the Little Rock Zoo

April 26, 2016

UPDATE: Look’s like the weather isn’t going to be on our side the weekend, but no worries! The event will be held indoors at War Memorial Stadium. See you there!

You all know that the O’Looney’s crew loves a good party, and when we heard that the Little Rock Zoo was turning 90, we just had to get involved! This weekend is the Zoo’s annual Wild Wines event and once again we’re donating over 200 wines for the occasion! The attention to detail in the selection of wine for this event sets it apart from others. Live music areas keep you moving all night long and you’ll also get the chance to meet some animal friends along the way.

Oh – and did we mention that there is food from over 50 (yes, really, 50 – five zero) restaurants?

Okay, there may not be twinkies, but you know the food’s going to be amazing.

The Reserve Wine Room
Join us in the Reserve Wine Room! Join wine sommelier and certified wine expert, Jonathan Looney (Who is that? Never heard of him…), in Cafe Africa for a VIP wine and food experience! YaYa’s Euro Bistro will offer delicious food pairings with better wines for an upgraded wine and food experience. The Reserve Wine Room also features a silent auction with unique paintings by Zoo animals and a chance to win a behind-the-scenes tour at the Zoo! The Reserve Room also features the most VIP guest of them all, a visit from a Zoo penguin! Reserve Room tickets also include admission to the general event. The Reserve Room is open from 6:00 p.m. to 8:00 p.m. in Cafe Africa.

Okay, so now that we’ve got your attention, here’s where it gets even better: This week you can get 15% off general admission tickets by using the code OLOONEYS15 when you purchase your tickets online. Want to come hang out with us in the Reserve Room? Sweet! Use the code OLOONEYS25 for 25% off tickets! Click here to purchase, and we’ll see you this weekend!

A Beginner’s Guide to Oak

April 22, 2016

We’ve all heard the term “oak” used to describe wine, and at some point in all of our wine-drinking lives, we’ve internally asked ourselves what that actually means. We’ve also all been at a party in which someone mentions oak in wine and everyone will nod along like they completely understand the concept. But how many of us actually know what oak means for winemaking and can recognize the taste of it wine?

When we say a wine is oaky we are referring to the flavors from the barrels it was aged in. New barrels impart flavors of vanilla, clove, cinnamon, nutmeg, dill, and smoke resulting from the toasting process that allows the barrels to be shaped. As barrels are used over and over again they lose these flavors and become more neutral. The age of the tree the barrel is made from can be very important because as the tree ages, its grains become more tightly packed. The younger tree with more loosely packed grains will impart more flavor into a wine.

You can think of oak in a similarly to salt – a chef will use more or less salt depending upon the flavors he desires in his dishes. The same is true with a winemaker and their desired flavors for their wine.

This French Chablis is completely unoaked

This California chardonnay spent 9 months in oak barrles

This California chardonnay spent 9 months in oak barrels

Most people are familiar with oak through drinking chardonnay. Below, we have two examples of chardonnays, both at the opposite ends of the “oak” spectrum.

The first of these is the Christian Moreau Chablis, a chardonnay that is completely unoaked and was made using stainless steel tanks. Because it was never exposed to oak, you’ll get the full, natural flavors of chardonnay: apple, lemon, and a flint-like minerality. It’s color can range from light yellow to hay.

Our second wine, a chardonnay from Rombauer Vineyards, spend nine months in oak barrels and is known for its rich aroma of lemon curd, butterscotch, and vanilla.

As you can, oak plays an important part our industry. Hopefully, next time you’re shopping for wine or tasting with friends, you’ll have a little more insight into what it is you’re drinking.

15 Questions with Rebecka Deike, winemaker at Ferrari Carano

April 20, 2016

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

Rebecka joined Ferrari-Carano in 2004 as an Enologist, but it all began at Humboldt State University where Rebecka studied Cellular and Molecular Biology and originally planned to be an optometrist. After graduating in 1997 with a Bachelor of Science degree, Rebecka quickly changed her focus to winemaking. In 2000, Rebecka broke into the world of winemaking as an intern at Jordan Winery and was shortly hired on as a full-time lab technician, followed by a promotion to Assistant Enologist. After four years, Rebecka joined the Ferrari-Carano team which led to a promotion as Assistant Winemaker. By 2012, Rebecka had completed the University of California Davis Winemaking Certificate Program and was Ferrari-Carano’s Associate Winemaker overseeing the Pinot Grigio and Zinfandel Wine Programs. In early 2014, Rebecka was promoted to Associate Winemaker overseeing Ferrari-Carano’s Red Wines Programs, including Ferrari-Carano’s PreVail wines, and the mountain winery production facility in Alexander Valley.

1)The hardest thing about winemaking is…

The predicting and planning involved in choosing the perfect moment to harvest the grapes at optimal maturity with weather and logistics as variables.

2) How did you first get into the industry?

I started as a harvest intern in the lab at Jordan Winery. Love at first crush!

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

After all the hard work involved in making a bottle of wine, it is a good feeling to be able to relax with friends and family, sharing and enjoying a bottle of wine that I helped create.

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

Rob Davis, the winemaker at Jordan winery, for his sharp mind, many years of winemaking experience, and remarkable storytelling abilities. I developed a solid foundation to build upon working under Rob’s guidance.

Don and Rhonda Carano, the owners of Ferrari-Carano. They have both worked hard to establish a successful winery and continue to work hard with a relentless pursuit to create the best wines.

5) What’s your favorite childhood memory?

I grew up in a small town and my dad would walk home from work for his lunch hour. During the summer, my mom, two brothers and I would walk downtown to meet him and walk home with him. Makes me feel happy remembering those times!

6) What are your favorite books or movies?

Jane Austen’s novels and, for some reason, I always enjoy watching “Tombstone” – love Val Kilmer as Doc Holliday.

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

Whatever the lab is listening to. The lab is right next to the winemaking office. It is quite an eclectic mix!

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

I originally planned to become an optometrist, so probably that.

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

We hire extra help in the winery every harvest, so I would recommend working as a harvest intern, as I did. If you enjoy the bustling energy in the air, long hours, and hard work during harvest, then it just might be the perfect job for you!

10) What’s your dream vacation?

I would like to travel to France with my husband to attempt some of the mountain passes that the pro cyclists ride during the Tour de France. After the ride, we would relax, eat good food, and drink some tasty wine.

11) What’s your biggest guilty pleasure?

Shelby’s treats! Shelby, one of the winery’s lab technicians, is an excellent baker, specializing in cookies and cupcakes.

12) Hometown?

Cloverdale, CA in North Sonoma County. But I grew up in Humbolt County (farther north.)

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

Sparkling wine! I would like a magnum of J vintage brut. My husband works there, so I could connect with his spirit in the bubbles! I cannot imagine myself on a deserted island without him!

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

Sarah Quider, Ferrari-Carano’s executive winemaker. I have worked directly with her for 15 years, following in her footsteps, (sometimes literally in the vineyard!), learning from her every step of the way. She had confidence in my abilities to elevate me to the position I am in today.

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

In 5 years, I hope to still be working for Ferrari-Carano, making some fabulous wines with our more recently planted vineyards, while continuing to maintain the outstanding quality of our existing selection of wines.

Want to try some of Rebecka's wines? You can now buy them online and pick them up in store!

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Seven Wacky Wine Glasses

April 12, 2016

Some days call for a laugh with your wine – check out some of the funniest wine glasses we could fine.

Full Bottle Glass

For when 6oz just isn’t enough! Refilling your glass can be so much work, but not anymore! This glass holds the entire bottle, and let’s face it, you were probably going to drink the whole thing anyway.

Sommelier's Blind Tasting Glass

This glass from Riedel is for those who are looking for a truly blind tasting experience. This all black glass masks the color of whatever wine it holds and forces the taster to rely only on their palate.

Tipsy Wine Glasses

No, you’re not already that drunk! These glasses are supposed to look this way. Each of these glasses are hand blown to get to give their stem that perfect curve.

Redneck Wine Glass

An old standard, this is always a great option for a gag gift, and, if we’re being honest, we’ve always kind of wanted to use one!

Port Sippers

As any port drinker can tell you, these are nothing like the real glasses that are made for port. These, however, are too fun to not include in any list of wacky wine glasses.

Mustache Stemless Glasses

Are you on the run from the government and in need of a disguise? No one will recognize you while you sipping your wine in your new mustache. Best of all, they come in four different styles, so you’ll never run out of facial hair and wine pairings!

Aerating Wine Glass

These are perfect for when you don’t have a decanter handy. These glasses will aerate your wine as your pour! This also works perfect for whiskey – just add an ice cube in the internal chamber and pour.

15 Questions with Michael Scholz, winemaker at St. Supéry

April 6, 2016

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

Michael Scholz is St. Supéry Estate Vineyards & Winery’s winemaker. Originally from Australia, Michael is from the 6th generation to grow up on his family’s vineyard in the Barossa Valley. Michael comes to St. Supéry from Wattle Creek, a Sonoma property in Alexander Valley. Scholz is not a newcomer to the Napa Valley or St. Supéry. He previously served as the winemaker at St. Supéry from 1996 to 2001 before returning again in 2009. During his tenure, he created the distinctive style that has made St. Supéry the benchmark producer of Napa Valley Sauvignon Blanc. The Cabernet Sauvignons Michael created for St. Supéry garner critical acclaim from top industry publications including Robert Parker’s The Wine Advocate and Wine Spectator. Enologist and consultant, Michel Rolland says, “Michael Scholz is on my list of great winemakers from around the world.”

1)The hardest thing about winemaking is…

…juggling the many different facets of the job. We spend our time in the vineyards and the cellar, but then comes the management, emails, and markets. All good, but a lot to keep up with.

2) How did you first get into the industry?

I grew up on an old family vineyard in Australia’s Barossa Valley. Surrounded by vineyards and winemakers lead me in that direction.

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

We create a fantastic and unique product. It’s always terrific to see a wine come together after the grapes growing and winemaking and time involved to get to the final blend.

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

Michel Rolland has been an inspiring individual.

5) What’s your favorite childhood memory?

Riding my horse in the summer around our family farm and vineyard ( and in the river – good fun)

6) What are your favorite books or movies?

The Harry Potter series was a fun read, and also the Hunger Games. Indiana Jones is a go too movie. Anything with Harrison Ford is always a good time.

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

Zac Brown Band

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

I joke that I would love to be a rock star, but really, a vet or a horse trainer.

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

It’s a blast. If it interests you, it is fun. Fine food and wine is a good time. If you like farming, even better.

10) What’s your dream vacation?

A Surfing Vacation, but I’m not very good at it.

11) What’s your biggest guilty pleasure?

Again it’s the same theme. A fine bottle of wine, a couch and a good movie.

12) Hometown?

Nuriootpa, Barrasa Valley, Australia

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

Sierra Nevada IPA – Beer

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

Michel Rolland- I starting working with him in 1996 and Rolland has had quite an impact on me.

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

We are always working to excel our brand and make better wines and in 5 years I see us continuing to do that.

Click here to learn more about our St. Supéry Wine Tasting on April 13

April Staff Picks

April 4, 2016

Spring is here with its annual onslaught of warm weather, blue skies, and bright flowers. Check out this month’s staff picks to see how we’re ringing in spring.

J Cuvee 20 Brut

As it heats up outside, I start looking for something to replace my go-to red wine and whiskey. Crisp and delicious sparkling wines clean the pollen from your palate and cool you down when the temperature rises above Hades conditions. J Cuvee 20 Brut accomplishes all of this beautifully with graceful flavors of candied Meyer lemon zest and a creamy mouthfeel. This wine is blended from 50% chardonnay and 49% pinot noir- the classic Champagne varietals. It also undergoes secondary fermentation in the classic French method. This creates a sparkling wine of the highest quality with tiny, creamy bubbles. The supporting flavors of apple and pear lend themselves to wide pairing options from eggs benedict to tuna tartare to pannacotta.

– Susie

Spann Vineyard's Yin-Yang Chardonnay Blend

I would never consider myself a white wine drinker, but this blend has caused me to completely rethink my life. Viognier has become one of my favorite varietals, and its big, aromatic flavors are perfectly blended with chardonnay to create one of the most drinkable wines I’ve recently had. You’ll find lots of great, springtime flavors here: honeysuckle, peach, lemon, and a faint hint of cream that’s just going to blow your mind. The viognier gives it a really interesting, almost velvety viscosity on the tongue. If you’re a regular chardonnay drinker looking for something unique and special, you needn’t look further than this.

– Seth

Chateau de Astros Rosé

Spring is here and that means it’s time for rosé. The Chateau d’Astros is light, juicy, and packed full of tropical fruit flavor. Enjoy it with spicy Thai food, grill pork chops or on its own while you watch the sunset.

– Keegan

Hayman's Old Tom Gin

The Haymans is a well-rounded and flavor packed gin perfect for spring. It has intense aromatic botanicals but is still smooth with a hint of sweetness. It is perfect for a martini, gin and tonic, or a Tom Collins.

-Zachary

Deep Eddy Lemon Vodka

This is sunshine in a glass! Unlike other flavored vodkas, this one is actually made with real lemons, hence its lemonade-like appearance. It’s tart and almost a little sour, more like an actual Meyer lemon. I enjoy it with ice and something bubbly – either club soda or some cava or prosecco!

– Marissa

North Coast Old Stock Ale Bourbon Barrel Reserve

As the name suggests this beer was made to age. The Old Stock Series by North Coast Brewery of Fort Bragg, CA is a unique line of aged ales meant to be cellared for up to 10 years and could even develop beyond that. This Old Stock Bourbon Barrel Reserve began its life as a formidable, malt-forward, barleywine-style “Old Ale” at 11.2% Abv. After two years spent aging in used bourbon barrels the intense flavors of the beer have begun to mellow and integrate as well as taking on the wonderful character of the Bourbon barrels. The final result is a boozy and complex dark ale with notes of dried fruits, raisins, and dates as well as candied notes such as dark caramel, and toffee complemented by the distinct flavors of the barrel. Drink now or put in down to cellar. The choice is yours!

– Spencer

Decoding the Wine Label

March 31, 2016

At some point in every wine drinker’s life, they’ve purchased a bottle simply because of the design of its label. I do it, you do it, we’ve all done it, and it’s perfectly fine! The truth is that wine labels can not only be entertaining and engaging, but a well-designed label is full of information.

Historically, wine labels have been bland and uninteresting, but recent changes in the industry have lead to an incredible variety of label shapes, sizes, and designs. While a good label is supposed to be eye-catching and enjoyable, its primary purpose is to convey information about the wine.

Wine labels, especially imported wines from Europe, can be somewhat confusing when compared with their American-made counterparts. The typical parts of an imported wine label are labeled below.

The importer: This wine was brought to the U.S. by wine importer Kermit Lynch.

Winery name: This wine was produced by the Domaine de Durban winery located in France’s southern Rhone region.

Wine name: Gigondas is the name of the region where these grapes were grown, and the Domaine decided to keep that name for this wine.

Wine type: On the label it is simply “Red Rhone Wine,” but this wine is actually 70% grenache and 30% syrah.

Net contents: All standard wine bottles hold 750ml.

Sulfite notice: The U.S. government requires that all food products that contain sulfites to be labeled as such. All wines naturally contain sulfites.

Country of origin: With all imported wine, the U.S. government requires that the country of origin is noted.

Alcohol by volume: The alcohol level of the Gigondas is 14.5%.

Producer information: This is the name and location of the winery. The text here reads “Leydier & Fils,” or “Leydier & Sons,” as Domaine de Durban is now run by three generations of the Leydier family.

Bottler information: This tells us where the wine was bottled. “Mis en bouteille au Domaine” roughly translates to “bottled at the winery.”

PDO category: Within every wine-growing region, there a legally defined geographic areas called Protected Designated Origin (PDO). In America, we call these “American Viticultural Areas (AVA), but in France this is translated as “Appellation d’origins Protégée,” and this label tells us that this wine was grown in official Gigondas area.

Vintage: The vintage, of course, tells us the year in which the grapes were grown and harvested.

5 Things You Never Knew About the World’s Most Popular Pinot Grigio

March 29, 2016

Santa Margherita Pinot Grigio is one of the world’s most popular wines. Available in over 70 countries, it’s a common site on dinner tables and wine lists all over America, but how much do you know about this famous wine?

We did some research and found out that is has a pretty remarkable history:

1) The Santa Margherita winery was founded in 1935 by Count Gaetano Marzotto in the Val d’Adige foothills of the Italian Alps.

2) The winery was named for Count Mariotto’s wife Margherita Lampertico Marzotto. Unfortunately, she died before the winery’s completion and never drank the wines that would bear her name.

3) Santa Margherita first produced pinot grigio in 1961, and was first introduced to the United States market in 1979.

4) Before Santa Margherita’s introduction to the U.S. market, Pinot Grigio was very uncommon. Santa Margherita helped establish the varietal in the U.S., and today, it’s the fastest expanding varietal in the nation.

5) The Santa Margherita winery has been focused on going green. Through the use of solar power and an on-site biomass plant, the winery has cut its carbon emissions by 923 tonnes and year and become entirely energy self-sufficient!

For one week only, you can reserve a case of Santa Margherita Pinot Grigio for just $191.88! Click here to reserve your case now.

15 Questions with Kevin Wiles, winemaker at Raptor Ridge Winery

March 22, 2016

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

Kevin Wiles came to Raptor Ridge in the summer of 2008, when he joined our winemaking team and worked his way up from harvest hand to cellar master to assistant winemaker. Kevin’s meticulous attention to detail and tireless passion for hard work have proven the perfect balance for the winemaking team. Kevin has also earned the respect of Raptor Ridge’s southeast distribution partners by hitting the road when he’s not in the cellar and coaching their sales teams as a proud ambassador of the Raptor Ridge brand. In what remains of Kevin’s spare time, he enjoys golfing, cooking, exploring Oregon, and rooting for his alma mater in football: West Virginia University!

1)The hardest thing about winemaking is…

All of the outside influences and actions that aren’t perceived as “winemaking,” but literally drive winemaking decisions. For example, space and logistics during harvest, being able to get a picking crew scheduled the day you’re trying to execute a pick. Having enough staff and time in a day to process all the fruit when it comes in. Making sure your bottling suppliers are on time with the production of your glass, closures, and labels and able to deliver on time. Being able to predict and schedule bottling dates 6-8 months in advance and holding to it as everyone else in the valley is trying to bottle at the same time.

2) How did you first get into the industry?

I was introduced to a very small French and Italian importer in South Carolina over 15 years ago. This coincided with me working in a wine-driven restaurant, and I jumped in feet first.

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

Taking grapes from the vineyard and getting them in the bottle. It’s amazing to get to take a “snapshot” of a specific vintage and be able to watch it progress in the bottle for years after.

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

I’ve got to say, first and foremost, Scott & Annie (Raptor Ridge Winery owners), they have given me a great opportunity to grow with Raptor Ridge. Winemakers…… Steve Doerner (Cristom) Ben Casteel (Bethel Heights) Marcus Goodfellow (Matello, Goodfellow) Dai Crisp (Lumos) Brian Marcy, Clare Carver (Big Table Farm)

5) What’s your favorite childhood memory?

I grew up in a great neighborhood where we had about 10 families on our street with kids all around the same age. Playing sports with the seasons, running around the neighborhood without a care in the world. I miss that innocence.

6) What are your favorite books or movies?

I’m a sucker for epic dramas, Braveheart, Last of the Mohicans, The Shawshank Redemption, The Girl with the Dragon Tattoo

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

Spotify plays continuous when I’m at the winery…Ben Howard, Boy & Bear, James Morrison, Kings of Leon, Mumford & Son, Amasa Hines, Leon Bridges, Van Morrison

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

I have no idea, I feel like I started this journey a while back, can’t really imagine doing anything else.

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

Work a harvest, then decide if it’s what you really want. I don’t think any class or book can quite prepare you for it. I think a lot of people have this romantic vision of what winemaking is and don’t realize the amount of cleaning, scrubbing, washing, sanitizing and rewashing, and well . . . you get my point.

10) What’s your dream vacation?

Bora Bora, Maldives, Bali – not in any particular order

11) What’s your biggest guilty pleasure?

At the moment, it’s splitting firewood, something about a chainsaw, ax and being outdoors.

12) Hometown?

Charleston, West By God Virginia

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

Grower Champagne

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

I can’t say there has been just one. I’ve had three mentors in critical times of my career that have all been greatly appreciated. I’m sure without any one of them I wouldn’t be where I am now.

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

Hopefully right where I am at. We have some exciting releases over the next few years at Raptor Ridge, some new varietals, bottlings etc. I’m looking forward to seeing how they are received and continuing to get out in the marketplace and getting to meet new and old friends I’ve made over the years.

Join us on Friday, March 24 from 4-6pm for a tasting featuring many of Kevin’s wines. He’ll be pouring several Pinot Noirs along with some great white wines, and, of course, some rosé!