BOUTIQUE LIQUORS

Beer in Space

2009-12-03T20:04:00Z

September 21, 2001: People can endure many discomforts in exchange for the thrill of living in space. The nausea of space sickness, fitful sleep without the familiar pressure of a bed, tasteless meals eaten from plastic bags -- it's all fine as long as the novelty of being in space lasts.

But after a while, the blush of excitement inevitably fades, and astronauts will begin to long for the comforts of home. For example, the nose-tickling bubbles of a refreshing soft drink or a frothy beer after work -- these simple pleasures that we take for granted on Earth could do wonders for morale among long-term space travelers.

Above: A fizzy Coca-Cola droplet floats aboard the Space Shuttle in August 1985. In a weightless environment, bubbles of carbon dioxide ("carbonation") aren't buoyant, so they remain randomly distributed in the fluid. The result can be a foamy mess!

Of all the carbonated beverages people enjoy drinking today, beer is the oldest and most familiar. Beer has likely been a part of society since human civilization first arose. Historians believe that the ancient Mesopotamians and Sumerians were brewing beer as early as 10,000 BC. The ancient Egyptians and Chinese brewed beer, as did pre-Columbian civilizations in the Americas.

For the tradition of beer and its fizzy cousins to continue as people begin settling space, a few questions must first be answered.

Will fermentation work the same in weightlessness? What happens to carbonation when there's no buoyancy to bring the bubbles to the top? Can space beer form a proper head? Scientists who study the physics of gas-liquid mixtures would love to know!

Two separate space shuttle experiments tackled these questions. Both were engineered and mediated by BioServe Space Technologies, a NASA-sponsored Commercial Space Center at the University of Colorado at Boulder. NASA's Space Product Development (SPD) program encourages the commercialization of space by industry through 17 such CSCs.

Left: Probably the oldest carbonated beverage still consumed today, beer has a long and rich tradition. [more information]

Kirsten Sterrett, recently a University of Colorado graduate student, first became interested in how beer would brew in space while working at the Coors Brewing Company. Having studied aerospace engineering as an undergraduate, she began to wonder: How would yeast that perform fermentation fare in orbital free fall? The answer would not only shed light on the possible makings of space-beer, but also provide valuable information to pharmaceutical companies with a keen interest in the biology of orbiting microbes.

When she returned to CU-Boulder for her master's work, she chose the topic for her thesis. Her experiments were sponsored by Coors and flown on the shuttle with the help of BioServe.

"I always said I wouldn't do an experiment that I couldn't eat or drink in the end," she jokes.

"Actually, after the experiment was all done, I gave (the space-beer) a little taste." The sample was only about 1 ml, which wasn't really enough to savor, she says, "but why throw something like that away?"

Along with her taste test, Sterrett performed a protein analysis on the beer and the yeast, measured the beer's specific gravity (the force exerted on it by gravity per unit volume), and "repitched" the yeast by brewing subsequent batches of beer with it. By all of these measures, the space-beer appeared to be essentially the same as beer brewed on Earth.

Below: A far cry from the copper vats used to brew beer here on Earth, this Fluid Processing Apparatus was used by Sterrett to ferment a tiny batch of space-brew. [more information]

The behavior of the yeast was somewhat puzzling, though. The total cell count in space-borne samples was lower that of "control" samples brewed on the ground, and the percentage of live cells was also lower. One of the yeast's proteins also existed in greater amounts in the space-brew.

Sterrett's experiment couldn't suggest reasons for these changes, but the overly abundant protein bears some resemblance to a general stress protein.

The low cell count was particularly surprising, says Sterrett. In space, yeast cells remain evenly dispersed within the "wort" -- a brewers' term for the pre-fermentation mixture of water, barley, hops, and yeast. Ideally, this would give the yeast cells better access to nutrients in the wort compared to similar mixtures on Earth, where the weight of the cells causes them to pile at the bottom one on top of the other.

"It's the same question that we're asking on the pharmaceutical side," says Louis Stodieck, director of BioServe. "We know from subsequent space experiments sponsored by Bristol-Myers Squibb Pharmaceutical Research Institute that the efficiency of producing fermentation products increases [in a weightless environment], in fact quite significantly." Some of those experiments produced as much as three times the fermentation products as control samples on the ground.

Pharmaceutical companies frequently use genetically-engineered microbes -- usually bacteria -- to produce medicinally-valuable proteins such as antibiotics through fermentation. By introducing the gene that codes for the protein into the bacteria's DNA, scientists convert the microbes into inexpensive, self-replicating medicine micro-factories.

Space research with microbe fermentation might help improve this process.

Above: Yeast are tiny single-celled fungi important for brewing beer and baking bread. Understanding the puzzling behavior of such cells in space will benefit pharmaceutical research here on Earth.

"What we're trying to do now is to find the specific mechanism of that (increased fermentation efficiency in space), and then we can ask whether we can modify the fermentation process on Earth to take advantage of that -- or is it possible that we could genetically engineer an organism to mimic what it does in space," Stodieck says.

A more efficient fermentation process, even by a small percentage, could potentially save millions of dollars in production costs.

Below: "Sitting down to dinner" as these astronauts are doing on the International Space Station can mean floating above the table while snacking on unfamiliar foods. Small pleasures like a soda or a beer might be a welcome taste of the ordinary for out-of-this-world diners.

For beer, of course, increased fermentation efficiency means a more alcoholic brew -- not necessarily good news for crew members who need to remain sober in the dangerous environment of space. The alcohol content of space-brews would need to be adjusted accordingly and, of course, consumed in moderation.

But for alcohol content to even matter, future space residents will first have to get the beer into a drinking container -- a trickier feat than it may seem.

"How do you dispense a beverage and keep the carbonation in solution until the person is ready to drink?" Stodieck asks. "That's the challenge."

Changes in temperature and pressure, or even physical agitation of the beverage as it's dispensed, can cause carbonation to come out of solution prematurely. Because bubbles don't rise in free-fall the result can be a foamy mass.

This problem was addressed by experiments flown on the shuttle by The Coca-Cola Company, again with the help of BioServe. "They (The Coca-Cola Company) have a lot of technology that they develop for future ways of providing their drinks anywhere and everywhere," Stodieck notes. And indeed, their dispensing device flown on the shuttle managed to serve a drinkable cola. It controlled the temperature of the beverage during mixing and dispensing with computer accuracy, and minimized agitation.

Above: By dispensing the drink into a collapsible bag inside the bottle, the pressure around the fluid can be constantly controlled, thus preventing the carbonation from coming out of solution too quickly. The image on the right shows the dispenser being used aboard the space shuttle. Note the tape stuck to the top-right corner of the dispenser that reads "50¢" -- astronaut humor. Image courtesy BioServe.

Similar technology should prove effective for carbonated space beers. Unfortunately it doesn't lend itself to the traditional frosty glass mug! Instead, beverages are dispensed into a special bottle (pictured above) that screws onto the dispenser. The bottle itself, which contains a collapsible bag, is internally pressurized. The pressure around the bag is slowly released as the beverage enters, maintaining the drink under constant pressure and producing a palatable soda or beer.

So maybe it's not exactly like having a beer on Earth, but astronauts might nevertheless welcome a sip from the strange contraption. Bubbly, frothing, and ticklish -- it's a welcome taste of home.

Premium Cognac Brands

2009-12-03T20:00:00Z

We all know that cognac is one of the finest brandy available. The rules surrounding the production of cognac is one of the toughest law as far as alcohol production goes. Although there are many cheap alternative available, some as good as the expensive ones, if you’ve got the money you should give the expensive ones a try as well. Many think that expensive cognacs are expensive simply because of the designer bottles, the encrusted jewels, etc. but this is hardly true. Sure, the bottles are fancy and do carry a cost, but it’s the cognac inside these bottles that are true gem. Here are 5 top of the line cognac that you should give it a try if you are not worried about spending money on a fine drink.

1. Martell Creation Cognac In Handcarved Baccarat Decanter ($7,500)

If you’ve got the money to spend on one of the best cognacs out there that money can buy, give this fine cognac a try. At $7,500 it’s expensive but it sure is cheaper than the two million dollar cognac. When sipping on this amazing and rich (pun intended) cognac, you will experience notes of dried fruit, gingerbread, marmalade, walnuts, and cedarwood. If you want to give this cognac a go here is a link you can use to purchase Martell Creation Cognac in handcarved baccarat decanter.

2. Hardy Cognac Perfection ($6,000)

This cognac is known as the world’s oldest unblended cognac and only 300 bottles were produced. If you are someone who likes to enjoy a rich cognac with a fine cigar next to a fireplace, this certainly is worth your money. You will find hints of chocolate, coffee and oaky taste while drinking this fine cognac. If you are willing to give this a shot, here is the link to buy Hardy Cognac Perfection.

3. Frapin Cuvee 1888 ($6,500)

This cognac comes from the warehouse that is often called “paradise warehouse.” Some of these cognacs are older than 1888 which justifies the price that comes with each of these cognac. This one of the most sought after and well known cognac comes in an amazing gift case that is as fine as the cognac and the bottle itself. Frapin Cuvee 1888 is both subtle and powerful with flavors of nuts, dried fruits among other flavors and boasts amazing floral aromas. Here is the link where you can learn more and buy Frapin Cuvee 1888.

4. Hennessy Cognac Ellipse($4,000)

If you want to taste flavor that dates back to over 180 years, give Hennessy Ellipse a try. This cognac is made from seven eaux-de-vie which range are from 1830, 1848, 1875, 1932, 1947, 1972, and 1995. If you have got the money in the bank, we would definitely recommend you give this one a try. This cognac consists notes of vanilla, spice, dried fruit, and oak, with notes of crystallized fruits. Ohh and the bottle is one of the most simple yet elegant bottles of cognac that are out there. Here is the link to buy Hennessy Cognac Ellipse .

5. Delamain Le Voyage Cognac ($7,000)

One of the reason this cognac is so expensive is because it comes from a highly respected cognac house of Delamain which is over 250 years old. The decanter of this cognac is crystal and comes in a leather gift box which alone is quite beautiful to say the least. This particular cognac contains a host of subtle sensations such as aroma of the tropics, coffee, spicy hints from Asia, etc. It’s a busy cognac when it comes to flavor. Here is the link to buy Delamain Le Voyage Cognac.

Those were some of our recommendation for people who love cognac and have money in the bank. If you have tried any of these cognacs feel free to share your thoughts on them or recommend any you would like us and our readers to try.

Visiting the Cognac Producers

2009-12-03T19:53:00Z

CAMUS : a family business

Camus is a international brand of Cognac that has been produced by five generations of the Camus family since 1863. The family has always controlled every stage of the cognac making process from the soil and the grape to the finished blend and the bottle, ensuring that every CAMUS cognac is marked by the personality of the family and the floral character of the Borderies, the smallest and rarest cognac growing area where CAMUS‚ vineyards are located. The fifth generation of the Camus family, led by Cyril Camus, is driven by the evolution of consumer expectations and their effect on the cognac business. He focuses on adapting the company and its range of products to this new environment, emphasising the distinctive CAMUS taste and packaging. Although resolutely forward-thinking, Cyril Camus today remains passionately faithful to the values inherited from previous generations of his family : tradition, quality, independence and innovation.

* Camus Elegance of blended cognacs, * Camus Ile de Ré Fine Island Cognacs, born of the aptly named Bois à Terroirs vineyards on the Ile de Ré, reveal a world of unexpected aromas and flavours bestowed by their insular environment. * Camus Borderies XO, a blend of 100% Borderies cognacs, drawn entirely from the private stocks of the Camus family. * Rarissimes by Camus, a collection of exceptional vintage cognacs.

Camus has just revamped their tour. Created in 2005, this very personal and attractive tour welcomes visitors from all around the world to discover cognac from the point of view ’Cognac, but different’.

Schedules For information and bookings +33(0)5.45.32.72.96 ou s.perret@camus.fr

HENNESSY : a work of art

The Hennessy museum is the most recent, the most ambitious and the most modern of all the Cognac houses. Entirely rebuilt according to the plans of the famous architect Jean-Michel Wilmotte, The "quais Hennessy" project is a majestic contemporary building that blends harmoniously with a 19th century hotel. The building is made only of materials that are used in the making of Cognac : limestone, copper, wood and glass. It harbours a wonderfully rich museum on Cognac and uses many modern techniques such as multiprojection. It provides a wealth of educationally acurate technical information : an 8 meter wide map of the vintage regions, a reconstitution of the evolution of the vine throughout the four seasons, visit inside a pot-still, visit of ageing cellars (boat crossing of the Charente river), etc. The museum covers, of course, the history of the Hennessy house, world leader in sales of Cognac, but also has a cultural calling. It hosts an international exhibition every year. In 1996, inaugural year of the museum, the exhibition was devoted to Ireland, land of the founder of Hennessy Cognac.

Schedules From 1 November till 31 December, From Monday till Friday (except bank holidays). From 1 April till 31 October, 7 days/week plus bank holidays (except 1 May). Closed from 1 January till 31 March (it is however possible to make an appointment Monday till Friday from 10 till 12am and from 2pm till ’pm). Rue de la Richonne, 16100 Cognac. Tel : 05 45 35 72 68. Fax : 05 45 82 49 01.

MARTELL : The "gabare-trip" down memory lane

Martell offers a gigantic step back in time with a "gabare" (Charentais boat) built to the image of those used to transport Cognac to the sea during the 18th century. The gabare was built recently by a local shipyard. You are then taken through the traditional steps in the elaboration of Cognac (from the ageing cellars to the bottling plant) before entering the private home of the founder, Jean Martell, which he acquired in 1750 : The kitchen with the table set, his office, the sitting room as if nothing had moved in 247 years....

Schedules July and August everyday from Monday till Friday, from 9.30am till 5.15pm non-stop. From 10am till 4.30pm on Saturdays and Sundays June and September : from Monday till Friday (except bank holidays), from 9.30am till 11am and from 1.30pm till 5.15pm. October and May : from Monday till Thursday from 9.30am till 11am and from 2.30pm till 5.15pm plus Friday morning from 9.30 till 11am (except bank holidays). Place Edouard Martell, 16100 Cognac. Tel : 05 45 36 33 33 service accueil.

OTARD : Cognac from the Castle

The Castle where François 1er was born in 1494 stands on the banks of the Charente. You will begin the visit in the Renaissance wing and discover the life of François 1er by means of a short video tour. The second part of the visit is more technical as it is devoted to the making of Cognac. You will learn that Otard does not own any vines, instead it buys, assembles and ages the spirits in the 19th century Otard wing.

Schedules From 1 April till 31 October, visits with medieval costumes everyday including Saturdays, Sundays and bank holidays (except 1 May). From 1 November till 31 december : visits everyday except Saturdays, Sundays and bank holidays. 127 bd Denfert-Rochereau, 16100 Cognac. Tel : 05 45 36 88 86. Fax : 05 45 36 88 87 info@otard.com / www.otard.com

PRINCE DE POLIGNAC : honour to the coopers

Here, you will not find cellar walls blackened by evaporation. The Prince Hubert de Polignac house is not very old but their coat of arms is one of the oldest in France. A video will take you through this chapter as well as that of the elaboration of Cognac. You will then be lead through the cooperage museum, the ageing cellars and the bottling plant. The cooperage museum exposes some rare objects from the 19th century such as copper taps, a 2,000 litre cask, craftsmen’s decorative signatures but also a collection of tools that belonged to coopers.

Schedules From 1 April till 30 June and from 16 till 30 September (except Wednesdays, Saturdays and Sundays) from 10am till 12am and from 2pm till 6pm. Visits for groups only. From 1 July till 15 September, everyday including Sundays and bank holidays : 10am, 11am, 14pm, 15pm, 16pm, 17pm. Le Laubaret (exit Cognac, direction Angoulême. Then D49, Gensac la Pallue. Follow road signs for Polignac-Reynac. Tel : 05 45 32 13 85. Fax : 05 45 82 83 04.

REMY MARTIN : a trip through the vineyard

A mysterious voice announces a voyage into the secrets of the Gods of Cognac. This is how you begin the visit on board the Remy Martin train in Merpins, about 4 km from the main offices. After a visit through the biggest cooperage plant in Europe, you enter the ageing cellars. The train then leaves the darkness and takes you outdoors into nature : through a vineyard, a plantation of maple trees, beautiful flower-beds...

Schedules From April till October, from Monday till Saturday (including bank holidays), and Sundays from 15 June till 15 September, from 9.45am till 11.15am and from 1.30pm till 5.15pm. From 1 July till the 15 September : visits non-stop from 10am till 5.30pm. Entrance charge except for children under 18 years of age Domaine de Merpins, route de Pons, D732. Tel : 05 45 35 76 66. Fax : 45 35 77 98.

Cognac Glossary

2009-12-03T19:51:00Z

Here is a short glossary of terms applying to the cognac.

Aroma

Any olfactory sensation perceived retro-nasally : pleasant fragrance released from a beverage.

Bouquet

Combination of all olfactory sensations (odour plus aroma).

Body

A spirit is said to have body when it is consistant, round, when it rolls under the tongue and appears suave and smooth as opposed to dry and flat.

"Doucereux"

Is said of a spirit that has an unpleasant smoothness.

Flavour

Combination of sensations in the nose and mouth (taste plus bouquet).

"Gouleyant"

French term that describes a wine or spirit that has body and that is easily swallowed owing to its freshness and lightness.

Taste

Combination of sensations in the mouth (savour plus aroma).

Length

Quality of a spirit of which the bouquet and the smoothness remain a long time in the nose and mouth.

"Montant"

The first fragrance released from cognac.

Rancio

Terme used in the Charentes to describe the ""gouleyante"" flavour of cognac matured in oak casks, becoming increasingly intense over the years.

"Robe" or Dress

Colour of the spirit.

Savour

Sensations of taste on the tongue and palate.

Dry

Spirit that is neither sweet nor smooth.

Tannin (excess of)

A spirit that has aged for too long in a young cask has an excess of tannin. A flaw that renders cognac undrinkable due to its bitterness and astringency.

"Terroir" (a taste of)

Contrary to what one may think, it is not a quality but rather an unpleasant taste that is rough and bitter.

Reading Cognac Labels

2009-12-03T19:47:00Z

Reading a label

Cognac labels are the result of much creative and aesthetic research in the same way as are bottles and decanters.

This does not prevent them from giving a lot of consumer information. Beyond all legal information - capacity, place of production or bottling -, the cognac label provides additional information on the product you are about to taste, including its age and its vintages.

The indications on age

Cognac, which has a worlwide reputation to protect, has established very strict rules to protect consumers but also to prevent its production and presentation from being counterfeited. This implies compliance to many rules beit for distillation, for stocking, for ageing or for assembly, etc.

A cognac that is ready to be commercialised must be at least two and a half years old starting from the 1st October of the year of harvest. For the different classes of Cognac, it is the age of the youngest spirit that determins its class.

***, V.S. (Very Special), Sélection, de Luxe. The youngest spirit of the assembly may not be less than four and a half years old. But often, the spirits are much older.

V.S.O.P., Réserve... The youngest spirit in the assembly for Very Superior Old Pales, also called Reserve Cognacs is between four and a half and six and a half years old.

Napoléon, Impérial, Hors d’âge, Vieille Réserve, X.O. All terms like Napoleon, XO or "very old" are assemblies of spirits that are at least six and a half years old. However, most Cognacs are well above this minimum imposed by the regulation. In fact some of the most prestigious names assemble spirits that are each at least dozens of years above the minimum required.

The indications on vintages

The term "Fine".

The term "Fine" is authorised by the law of 1938 and qualifies a vintage spirit. For example, a "Grande Fine Champagne" qualifies a Grande Champagne vintage cognac assembled with spirits that come solely from the Grande Champagne region.

On the other hand, the "Fine Champagne" appelation qualifies a cognac with at least 50% of Grande Champagne spirits and the rest from Petite Champagne.

The appelations by vintage. A "Grande Champagne" or "Fine Grande Champagne" cognac is assembled with 100% Grande Champagne spirits.

A "Petite Champagne" or "Fine Petite Champagne" cognac is assembled with 100% Petite Champagne spirits.

A "Fine Champagne" cognac is the result of an assembly of Grande and Petite Champagne spirits with a minimum of 50% from Grande Champagne.

A "Borderies" or "Fine Borderies" cognac contains 100% of spirits from the Borderies area.

A "Fin Bois" or "Fine Fins Bois" cognac contains 100% of spirits from the Fins Bois area.

A "Bons Bois" ou "Fine Bons Bois" cognac contains 100% of spirits from the Bons Bois area.

Drinking Cognac

2009-12-03T19:45:00Z

Tasting

Edward VII, at the time when he was still The Prince of Wales, was subject to a protest when he was about to swallow the old cognac that had just been served to him :
- "Your highness ! such a nectar ! One must first let the amber blonds play around in the crystal. Then one breathes it gently in, religiously. Then at last...
- One drinks it !
- No your highness, not yet... one talks about it !"

The tasting technique is progressive and follows a classic ritual. The perfect tool is the tulip shaped glass which contains the aromas and releases them delicately and progressively throughout the tasting.

First step : visual aspect

The eye must judge the spirit in three ways : transparency, colour and viscosity (the liquid must not be cloudy nor have sediments). By tilting the glass, one can observe the "legs" or "tears" effect which is a sign of good age.

Second step : the scent

Firstly, the connoisseur will detect the very volatile and very subtle scents that are often hidden to the novice : he carries the glass to within an inch of the nostrils and tames the burning vapours, he then smells a little closer before inhaling at length all the released smells with the nose in the glass.

Secondly, the connoisseur discovers the less volatile aromatic components : he stirs and tosses the liquid inside the glass to allow the spirit to release new scents. He repeats this action several times to make the pleasure last and to discover a whole new bouquet every time.

Third step : the taste

The tasting must obey strict rules : The taster takes small sips at a time (1 to 2 ml). He holds each sip in the front of the mouth and appreciates the "taste" (balance between softness, acidity and bitterness) and the "touch" (feeling of roundness, warmth, strength, astringency, body, oiliness, volume, etc...). The second, longer sip will suffuse the whole mouth and will bring into full bloom the flavours and the less volatile notes that complete the bouquet.

Cognac- The drink of Kings

2009-12-03T19:41:00Z

The sunlit French landscape sliding by my car window captured my attention: crumbling stone walls, tidy farmhouses with red-tile roofs, mile upon mile of low hills and rolling ridges covered with leafy green vineyards.

"You know what you're seeing?" my guide asked. "The real thing; what Napa and Sonoma wanted to be."

I laughed at the smugness of the remark. As much as I love Northern California's wine country, he had a point: The original wins, hands down. Visiting our wine country can't compare with spending a few lazy days exploring the back roads of France. In fact, a traveler with unlimited resources could while away years getting to know the republic's wine regions: Champagne, Bordeaux, Burgundy, the Rhone and Loire valleys.

Because my resources aren't quite boundless, I visit one at a time. This trip took me to western France and the Cognac region, where the world's most famous brandy originates.

Understanding cognac labels

Cognac labels bear a confusing set of letters that indicate the age of the spirit. Basically, cognac must be a minimum of 2 years old before it can be sold; because it is always a blend of various vintages, it is the age of the youngest eau de vie in the blend that determines the age of the bottle.

V.S. (Very Special) or *** (three stars): The youngest eau de vie in the blend must be at least 2 years old.

V.S.O.P. (Very Superior Old Pale): The youngest eau de vie in the blend is at least 4 years old.

X.O. (Extra Old), Napoleon: The youngest eau de vie is at least 6 years old.

I once thought Cognac appealed solely to aging British army colonels who wore monocles and dressed in tuxedos. But singer Kanye West's obvious affection for the beverage during last month's MTV Video Music Awards -- you remember his onstage outburst about Beyoncé, of course -- made me reconsider.

The U.S. accounts for more than 50% of Cognac shipments worldwide. We drink about 50 million bottles a year, no small matter, considering that Cognac ranks as one of the world's most expensive beverages, costing as much as $28,000 a bottle.

Regardless of price, Americans seem to enjoy the amber liquid, from the Beverly Hills Hotel, where patrons sip Rémy Martin sidecars, to midtown Manhattan's Brasserie Cognac, which features nearly 100 varieties. Snoop Dogg, Dr. Dre, Busta Rhymes and Devino Fortunato like it so well they rap about it.

The drink's mounting popularity seemed a good reason to visit Cognac's homeland. The only thing better than visiting France for its scenery and cuisine: visiting it for its wine, scenery and cuisine, in fall at harvest.

Brandy and a view

Technically, Cognac is more than a wine. Its grapes begin their long journey to the marketplace as unfiltered white wine. After being doubly distilled, the liquid ages, sometimes for many years, in oak casks before being blended with other vintages or eaux de vie (French for "waters of life").

All of this takes place in or near the town of Cognac, on the banks of the Charente River, about a three-hour TGV train ride southwest of Paris. The region may be known for its brandy, but I also tried to focus on its other charms.

I didn't have to look far. The pace is enjoyably slow, the climate pleasantly mild. The river winds through the countryside, its tranquil waters reflecting images of vine-covered hillsides, small towns, well-tended farms and weathered châteaux framed by geraniums, pink roses and oleander bushes.

My visit began in Cognac, where I spent an afternoon visiting its old town (Vieille Ville). Half-timbered 15th century to 17th century houses line steep, winding streets, and I wandered the cobblestone lanes, shooting pictures of the Romanesque church of St. Leger and the sprawling Château de Cognac, the birthplace of the 16th century King François I. Then I wandered by a museum that focuses on Cognac and its history. (Musée des Arts du Cognac, www.ville-Cognac.fr, 011-33-5-45-32-07-25)

But the thought of merely reading about the rich, smoky liquid made me impatient. I had come nearly 6,000 miles to drink Cognac. Why wait any longer? With single-minded purpose, I inquired about touring one of the great Cognac houses: Hennessy, Martell, Rémy Martin or Courvoisier. Each has tours, and the price -- from about $10 to $25 -- includes tasting.

I was so close I could have thrown a cork and hit Hennessy's tour center and warehouses, on both sides of the Charente (Hennessy Cellars, www.hennessy.com, 011-33-5-45-35-72-66).

A small boat delivered me to the tour site, where I joined a group of visitors. As I walked through the well-landscaped grounds, I noticed stonework that was black with mold; I'd seen the same thing on many of the buildings when I walked through the town of Cognac. "The angel's share," I was told. The mold, called black velvet, feeds on the alcohol vapors that escape through evaporation as the liquid ages.

Does divine intervention play a part in the manufacture of Cognac? "Definitely," the guide said. "God still decides whether a year will be great or not."

We entered a warehouse cellar, and I was struck by the heady fragrance of Cognac. The angel's share takes credit for this too, my tour group was told. "About 2% to 4% of the alcohol evaporates through the pores of the oak barrels," the guide said.

No wonder angels always look contented.

Soon I was in the tasting room and looking contented too.

I swirled the liquid in my glass, sniffed it shallowly, and then took a small taste: the smooth, complex flavors included honey and licorice. I tasted a bit more and became even more contented. Especially when I remembered three more large Cognac houses awaited.

A visit to sleeping kegs

Next up was Martell, where I learned more about distilling and aging Cognacs ( www.martell.com, 011-33-5-45-36-33-39). Again I visited warehouse cellars, where thousands of kegs slept in the darkness. I breathed deeply, enjoying the aroma.

The kegs in the cellars were huge -- many of them hold more than 100 gallons -- and each bore a date: 1900, 1931, 1950.

The process of creating fine Cognac extends well beyond any person's lifetime, the guides explained. Cognacs as much as 200 years old are blended with other century-old brandies to make the house's most prestigious Cognacs.

At Rémy Martin, about three miles outside town ( www.remymartin.com, 011-33-545-82-01-26), I hopped on a small train with other tourists, visiting a cooper's shop, where barrels are produced; a vineyard and cellars. I felt happier each time I entered a cellar, despite the damp darkness. I filled my lungs with the angel's share again and considered hiding in the back of the cellar when the tour moved on.

Like the other houses, Rémy Martin's history can be counted in generations. It was founded in 1724 by a young grower, and the company's current master blender, Pierette Richet, is only the fourth in the last 100 years. Her job? "To manage the present and plan for the future," she said.

As my appreciation for Cognac increased, I learned more about how to drink it.

"Use a glass that has straight sides and is not too thick," said Vincent Gere, director of Rémy Martin Cognacs and Estates. "Swirl the liquid to see the viscosity. Then test the nose twice: once from well above the glass and the second time, just above the glass. This will tell you if the spirit is layered or not."

Finally, "sip twice, savoring the texture, thickness, viscosity. Look for a balance of flavors and aromas."

The region's Cognac houses play host to about 200,000 visitors a year, many of them Americans. That night at dinner I glanced around the room. Many people were drinking Cognac, all of them were swirling, sniffing and savoring.

Three down, one to go

Only one of the large Cognac houses remained in my four-for-four quest: Courvoisier (www.courvoisier.com, 011-33-5-45-35-56-16). I drove the seven miles through the vineyard-covered countryside to Jarnac, the company's home.

The pastoral scene entranced me, just as it had during my arrival in the Cognac region. But this time, I understood what I was seeing. Beyond the lovely hills and quaint farms, processes were at work that allowed Cognac to be produced and, in turn, gave these farmers a livelihood that had withstood three centuries of change.

The necessary elements had been drummed into my head as I visited the Cognac houses: The light is bright and intense, the soil chalky and full of stones, the climate mild and tempered by the nearby Atlantic. These ingredients create ideal conditions for the white Ugni Blanc grapes used for Cognac. These grapes "don't make very good wine, but they make ex- cellent Cognac," one of the guides said.

Another pleasant scene awaited in Jarnac, which, like Cognac, straddles the Charente River. The peaceful village, home to about 5,000 people, offers great photo ops of parks, picturesque bridges and boats floating down the river.

Then it was on to Maison Courvoisier, which is set up in a refurbished warehouse next to the Charente. Napoleon visited the Courvoisier warehouses in 1811, and legend has it that he took several barrels of the Cognac with him aboard the HMS Northumberland, the ship that took him into exile on the island of St. Helena. Consequently, Courvoisier calls its spirit "The Cognac of Napoleon."

The tour here is through a museum that reconstructs a blending workshop, which resembles a perfumery; there are also stills and barrels and those wonderful fumes.

After I left the building, I wandered around Jarnac again, watching a mother duck and four ducklings swimming in the Charente in the late afternoon sun. I had visited all the major houses, and because Cognac can be produced only in the Cognac region, I realized, sadly, that my quest had ended.

I brightened. There are about 300 smaller houses in the region. Perhaps my mission hadn't ended after all. A heady thought indeed

Arizona Wines--An Undiscovered Treasure

2009-11-01T19:09:52Z

Arizona attracts retirees, and Dick Erath, who was a pioneer in creating Oregon's billion-dollar wine industry, had certainly earned the right to relax in his Green Valley home and enjoy the fruits of his vineyard labor.

But Arizona also attracts those seeking reinvention, and that's the path Erath chose, both for himself and the land around him. Erath bought a plot of desert in a remote section of southeastern Arizona and started growing grapes on it.

"I like a challenge," the 74-year-old said, with a twinkling smile. "And you get them here."

Erath started coming to Arizona in the early 1990s to escape the rain in Oregon. The idea of growing wine grapes here seemed impossible. But, over time, he studied the terrain and soil and became convinced southeastern Arizona provided one of the plan- et's best climates for grape growing.

He feels blessed by the vines, but he also is helping the area by his mere presence. Other Arizona winemakers believe the Erath name - recognizable from wine bottles stocked on grocery-store shelves nationwide - could help convince the wine world that Arizona wine is worthwhile.

In Arizona, Erath sees hints of what he saw in Oregon during its initial years as a wine producer. It's a largely undiscovered growing region that has the potential to produce wines coveted for their unique flavors and textures. Just as a serious wine list now must include an Oregon Pinot Noir, within the decade, he predicts, those lists will have to include an Arizona wine as well.

"We're just scratching the surface here," he said.

Arizona has produced wines commercially since the 1970s, but the quality began improving significantly in the early 1990s, after wine from Callaghan Vineyards in Elgin was praised by noted wine critic Robert Parker.

There now are more than 30 wineries in the state, from the high country up north to the grasslands of southeastern Arizona. Wines from Arizona have been poured in the White House and have earned praise by national wine magazines.

Just a gimmick?

Still, the state suffers from a stigma: the notion that wine can't be made in the desert. That Arizona wine is a gimmick that belongs in the gift shop with the scorpions embedded in Lucite. That it's a novelty, like pineapple wine in Hawaii or blackberry wine in Tennessee. The state's winemakers say even Arizona residents register skepticism that good wine can be had so close to home.

For those wine snobs, hearing that Erath - the man whose elegant Pinot Noirs have been lavished with praise - has chosen an area near humble Willcox for his vineyard could get their attention.

"Maybe in some small way I can help out this area," Erath said.

Erath still spends his summers in the Dundee Hills of western Oregon, which means he misses the Arizona growing season. When he landed in Arizona in late August, it was time for the 2009 harvest, and Erath wandered through his Cimarron Vineyards, located in the farming community of Kansas Settlement, to see how his grapes were doing.

He was dressed in a denim shirt and blue jeans, shielded from the intense early-morning sun by a beige hat. He plucked a purple grape off a vine, put it in his mouth and chewed. His face held a look of concentration.

He later described his grape-tasting routine: Hold the grape against the palate with the tongue, break it to taste the juice, then chew the skin. He declared the grape ready to be picked.

"Intense flavor," he said, spitting the seed into his hand for inspection. The grape was a Montepulciano, an Italian variety. "We probably want to plant more of this one."

Erath stands more than 6 feet tall but walks in a perpetual stoop through his vineyards, so his head is always just beneath the canopy created by the leaves on the grapevines.

His hands reached quickly to snag a grape to taste. It was a Tempranillo, the grape that Erath thinks has the best potential in Arizona's harsh climate.

"They taste like they have a lot of sugar," he said after his sample, "but not a lot of flavor."

Learning the way

Walking alongside Erath was Todd Bostock, 32, owner of Dos Cabezas WineWorks in Sonoita, who has agreed to make wine out of Erath's grapes. Bostock had the vineyard map that showed the dozen or more varieties of grapes planted in Erath's 40 acres. He also was quietly soaking up Erath's vineyard knowledge.

"He's a problem solver," Bostock said. "You come to him with an issue and, two days later, he'll say he's been thinking about it. . . . 'This is what your problem is and here's what I would do.' "

Erath has had plenty of problems of his own to solve on his new Arizona vineyard, which he bought in 2004 and planted in 2006.

First, his vineyard manager, Juan Alba, told Erath he was having a problem with rattlesnakes.

"The reason the snakes are here is we have all these little ground squirrels," Erath said. "So we'll put in an owl's nest, and the owls will eat the ground squirrels and the snake population won't explode on us."

The owls' nests, wooden boxes perched high on poles, are all occupied, Erath said. He's now installing more.

There also were the rabbits, which had been munching on the bark of mesquite trees.

"All of a sudden, they wake up one morning and dine on grapevines," Erath said. "They think, 'My God, this is heaven on Earth. Call everyone in the county.' "

The 2-foot-tall rabbit fence went up shortly afterward, but a new problem emerged.

"It was a dry spring," Erath said, "and a herd of 14 deer started roaming through, saying, 'Wow, this tastes good, too.' "

The 8-foot-tall deer fence followed.

Timing is all

On this day in late August, the harvest was Sangiovese grapes. Bostock, clad in shorts and a ball cap, brought some freshly cut grapes to Erath.

Bostock wondered whether he should have waited a little longer to pick. "It's a good color, and they're popping right off (the cluster)," Bostock said.

An analysis of the sugar level also showed the grapes were ready. But these grapes didn't leave a telltale stain on the stem when removed, as do other ripe grapes.

"So how long do you wait?" Bostock asked.

Erath popped one in his mouth. It tasted promising.

"Maybe they don't do much staining on the stem," he said. "It's not a high-pigment variety anyhow."

Erath has high hopes for Sangiovese grown in Arizona.

"I call the Sangiovese sort of like the Oregon Pinot (noir). It makes a more elegant wine," he said.

He spit out the seeds and skins and inspected them before brushing them off his hands.

"Well," he said, "I don't have much experience with them."

Erath bottled his first wine made entirely with Arizona-grown grapes in May. It's under his Cimarron label and called Monsoon Red. And although Erath made this wine to be fun and simple, it garnered 85 points in Wine Spectator magazine.

Erath expects his age-worthy bottles will be phenomenal.

"I'm very enthusiastic about what's going on down here," he said.

Widely respected

And other Arizona winemakers are enthusiastic about Erath's new venture.

"I about fell down," said Rod Snapp, owner of Javelina Leap winery in Cornville and vice president of the Arizona Wine Growers Association. "Dick Erath picked us? ... It's like, 'God bless you, Dick.' "

Snapp said winemakers already felt fortunate that Maynard James Keenan, the lead singer of the hard-rock band Tool, had become a vintner in Arizona. He has the name, and resources, to sell wine nationally and generate publicity.

In a similar way, Snapp said, the state can benefit from Erath's reputation.

"We got a wine star," he said. "We've got Dick Erath."

Erath, before he became a noted winemaker, was an electronics engineer in California. He acquired grapes from a friend who had a vineyard in Oregon's Willamette Valley and made his first barrel in his garage in 1965. That's when he became a believer that Oregon could produce world-class wines.

Three years later, he planted a vineyard in the Dundee Hills. Within two decades, the region was ripe with vineyards, as his Pinot noir gained critical acclaim. His 1984 bottling was named best in America by Wine and Spirits magazine.

But the transplanted Californian grew weary of Oregon's rainy skies. A cousin who had retired to Sun City West invited Erath to visit and enjoy the sunshine. He took her up on the offer in 1991, stopping off at the Phoenician resort for an event put on by area wine distributors.

Although he liked the weather, "I didn't like Phoenix," he said. "It was too big a place for me."

He favored the Tucson area.

"Tucson reminded me of Portland," he said. "Same kind of town (that) you could get your arms around."

Sunshine prescription

He kept coming back to Arizona when he needed relief from the rain. In 1995, he bought a house, where he planted his first vines.

"I kept looking at this blank wall in my backyard," he said, "and there's nothing growing against this wall. I've got to do something. Everybody else is putting in flowers and stuff."

In 1997, Erath planted six vines of Sangiovese grapes, two Zinfandels and one Nebbiolo. He made some wine out of it and became intrigued.

"I got interested in why weren't people growing wine down here," he said. "I found out there were some small wineries."

He said he wasn't too impressed with what he tasted. Most of the wineries, he said, were growing Chardonnay and Merlot grapes because that's what sold in the supermarket.

At one farm, he remembered, he asked a worker about the vineyards.

"And he said, 'Oh yeah, we've got these grape bushes here,' " Erath recalled. "I said, 'Whoa, I'm in trouble now.' "

Sarcasm aside, Erath was impressed by the soil, the climate and the terrain of southern Arizona.

Plunging in

That same year, he discovered a test vineyard and winery operated in Tucson by the University of Arizona, under the direction of Professor Mike Kilby. He also met Frank DiChristofano, who was working with Kilby at the UA project and making his own wine in his backyard.

By 2004, Erath wanted to start an experimental vineyard. He asked Kilby to help him find land. Kilby took him out to Kansas Settlement, where Erath took the first piece of property Kilby showed him. It was a slope with good soil and a natural wind pattern that would hold off frost.

"You're not going to find a better place," Kilby told Erath.

The vineyard, Kilby said, might be small by California or Oregon standards, but at 40 acres it was one of the largest in Arizona.

Kilby said he had known Erath only by his name on the bottle but was excited that he was looking to come to Arizona.

"It was like, 'Dick Erath wants to come here, woo hoo,' that type of thing," he said. "It really gave us a boost."

Rise in land prices

Once Erath bought, land prices in the area went up.

"Which is kind of nuts," Erath said. "I haven't done anything. I'm trying to do something, but I haven't. I can't say I've proven the area."

Erath said his initial vineyard in Oregon was done, by necessity, on the cheap and with some improvisation.

"I had $7,000 in my pocket and I had to do everything from scratch," he said.

This time, though, he has the resources to apply three decades of knowledge to his Arizona vineyard.

Erath sold his namesake winery to mega-winemaker Chateau St. Michelle in 2005. The wine world had seen an increase in Pinot Noir sales following the success of the 2004 Oscar-winning film "Sideways," and Chateau St. Michelle had none in its portfolio.

"After I sold the winery, I had a few bucks, and I thought I could come down here and do things right," Erath said. "Do the right systems and don't take any shortcuts and see what we can come up with."

Unlike his Oregon wines, Erath doesn't expect his Arizona-grown Cimarron wine to be nationally distributed to grocery stores. He wants his winery to remain small but desired.

"Notable," he said.

Oregon upside down

Erath is continuing to experiment with what grows well in Arizona's desert climate.

"You take everything you learned in Oregon and turn it upside down," Erath said. "You try to figure out how to extrapolate it to Arizona."

One thing he quickly learned: His beloved Pinot noir, the grape that put Oregon, and himself, on the wine map, was not going to work in Arizona.

"It ripens too early," Erath said. "High sugars, not much flavor."

In Oregon, Erath figured out what would grow by looking at other hilly, wet climates.

"I spent a lot of time in France and Germany and Alsace to see how they grow the varietals there," he said.

So for Arizona, he started looking at hot places: southern France, Spain, Chile and Argentina.

"You're selecting a grape variety that will fit the growing season you have," Erath said. He has tried several varieties new to Arizona, including Tinta cao, Souzao and Picpoul blanc.

Once a grape starts maturing, Erath said, the acids inside it fall and the sugars rise.

"If that all goes very fast, the flavors seem not to develop very well," he said.

The idea is to get the grape to ripen slowly, over the summer months of the growing season.

"Think about simmering something on the stove for a long time," he said.

The area tucked between the Dos Cabezas and Dragoon mountains, bordering the Willcox Playa, provides just that simmer.

"Those mountains were probably 25,000 feet," Erath said. "They've eroded down and made all this."

The land slopes slowly, Erath said. When heavy summer rains come, water roars across his land but drains quickly.

Ripe with possibility

Erath's vineyard has neighbors. Across the fence is Arizona Stronghold Vineyard, planted by Eric Glomski of Page Springs Cellars, in collaboration with Keenan and his Caduceus label. Across the way is Sam Pillsbury's vineyard and winery. Down a dirt road is Sweet Sunrise Vineyard, which provides grapes to the Canelo Hills winery in Elgin.

It feels familiar. It's just like the Dundee Hills of Oregon. The state feels ripe with possibility.

For now, most state wineries are remaining small, making a profit by selling to mainly Arizona residents who venture out to the tasting rooms. But a decade from now, Erath said, the area could see large-scale vineyards growing acres of Tempranillo "or whatever we get going," he said.

Erath's original plan was to buy 240 acres in conjunction with a partner, but that didn't work out. So Erath tapped Bostock to make his wine.

Quick learner

Bostock, a Phoenix native, started as an apprentice at Dos Cabezas. He remembered bagging some dirt for Erath because the legendary vintner wanted to take it back to Oregon and test it out.

"It's exciting," Bostock said. "He was supposed to retire, but he couldn't help it."

Bostock had worked at Dos Cabezas for just eight months when DiChristofano left. Bostock, who had made only one batch of wine before, found himself the chief winemaker. A few years later, his family bought the Dos Cabezas name, the equipment and the barrels of wine Bostock had made. Bostock, and his wife, Kelly, found themselves running a winery much sooner than expected. And, now, that winery is processing grapes planted by Dick Erath.

This day's harvest is put in covered bins to keep cool and trucked from Willcox to Bostock's winery in Sonoita.

As the grape clusters tumble in a de-stemming machine, Erath leans on a bin, watching the machine spin the grapes free. A fine mist of grape juice rises toward his face.

"This is satisfaction," he said. "Seeing things like this happen."

He isn't referring to the empty clusters shooting out of the machine, but to the increasing number of people growing grapes and producing wine all around him.

"Not a lot of people take Arizona wine seriously," he said, with a broad smile. "I take it seriously."

The worlds 3 most expensive beers.

2009-08-20T05:22:22Z

Beer is one of the oldest drinks known to man—and one of this writer’s favorites. While many people enjoy drinking light beer and less expensive beer, some beer drinkers are still connoisseurs even though they don’t sip wine. The world’s most expensive beers are proof enough of that.

Carlsberg Vintage No.1 – $395 per bottle

The Carlsberg Group, a brewing company founded in 1847 and named after founder J. C. Jacobson’s son Carl, is best known for their light-bodied lager, Carlsberg Pilsner (also known as Carlsberg Beer or Carlsberg Hof). Recently, however, Carlsberg introduced another beer guaranteed to be linked to the Carlsberg name in the public consciousness. That’s because they’re Vintage No. 1 is one of the most expensive beers in the world.

Vintage No. 1 will be sold at three different restaurants in Copenhagen. The 10.5 proof beer’s introduction is meant to capitalize on the growing luxury market in Denmark, as the country’s population of 5.4 million people includes 16 billionaires. Only 600 bottles of the beer were made and each bottle holds four-fifths of a pint.

The price of the beer, 2,008 Danish kroner, reflects the year it was introduced. The brewer plans to introduce a similarly priced beer in 2009 and another in 2010. There are no plans to export the expensive beer, though individual bottles may be available on the brewer’s website.

Due to the undisclosed amount of time taken to brew it, the Carlsberg Group does not expect to make a profit on the expensive beer.

Samuel Adams Utopias – $100 per bottle

Vintage No. 1 may be four times as expensive as Samuel Adams/Boston Beer Company’s Utopias, the former most expensive beer, but Utopias still holds a Guinness World Record for being the strongest beer at 50 proof.

Utopias was brewed with a blend of high-quality hops and sold in an ornate copper-plated brew kettle and offers a flavor unlike any other expensive beer or beverage in the world. The sweet flavor is richly highlighted with hints of vanilla, oak and caramel. The expensive beer is non-carbonated and should be served at room temperature.

Production of Utopias was limited to 8,000 bottles.

Tutankhamun Ale – $52 per bottle

This expensive beer has a peculiar history. It’s brewed in a Cambridge laboratory from a recipe discovered in the Queen Nefertiti’s Temple of the Sun in Egypt. The beer is named after the queen’s stepson, more commonly known as King Tut. The temple, which housed a brewery, is believed to have been built by King Akenhaten, Tut’s predecessor and likely father. This beer is also limited and may be purchased for $52 per bottle.

The worlds 3 most expensive beers.

2009-08-20T05:20:00Z

Carlsberg Vintage No.1 – $395 per bottle

Due to the undisclosed amount of time taken to brew it, the Carlsberg Group does not expect to make a profit on the expensive beer.

Samuel Adams Utopias – $100 per bottle

Production of Utopias was limited to 8,000 bottles.

Tutankhamun Ale – $52 per bottle

Carlsberg Brewing--The worlds most expensive beer.

2009-08-20T05:13:00Z

Dannish beer maker Carlsberg has unveiled the second beer in its uber-expensive Vintage trilogy series: Vintage No. 2, selling for $367 per bottle.

As the Moodie Report describes the luxury beer, “Vintage No. 2 was matured in J.C. Jacobsen’s original crypt-like cellar from 1847 where it has been stored in French oak casks for 100 days. The beer has a jet-black color and espresso-like foam, revealing flavors of vanilla and cocoa/mocha. The aroma contains hints of tar and ropes, which come from the peatsmoked Scottish malt, transported from Scotland solely for this brew.” Each bottle ishand-stenciled with a lithographic print. Recommended pairings include oysters, shellfish, Parma ham, cheese, chocolate and crème brûlée.

Vintage No. 2 will be sold online and from the Carlsberg Visitors and at five upscale Copenhagen restaurants: Noma, NIMB, Premisse, Kong Hans and The Paul. Six hundred bottles of the world’s most expensive beer will be produced.

Box Wine Facts

2009-08-14T04:57:00Z

While cask wine may have a poor reputation, the packaging method does have its benefits. Bag in a box packaging is not necessarily inferior, but is simply preferred by producers of more economical wines because it is inexpensive. Cask wine is typically cheaper than bottled varieties, often around AU$10 (GBP£4, US$8) for 4 L in Australia.

The bag is not hermetically sealed and has an unopened shelf life shorter than bottled wine. Most casks will have a best-before date stamped. As a result, it is not intended for box wine

Wine cellar

A wine cellar is a storage room for wine in bottles or barrels, or more rarely in carboys, amphorae or plastic containers. In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system....
and should be consumed within the prescribed period. Deterioration may be quite noticeable by 12 months after filling.

Manufacturers of 'higher class' bottled wines have complained about the cheapness of 'cask' wines, arguing that they provide a cheap means for alcoholics to become inebriated. In particular, the lower level of alcohol excise levied on cask wine in Australia (compared to beer and bottled wine) has been criticised as encouraging binge drinking.

Box wine is considered to have benefits from an environment protection point of view. The bag allows a contents of 5-10l, so that far less packaging or labelling is required. The material it is made from is very light, which reduces pollution caused by transport (as opposed to glass containers, which weigh much more).

Wine Myths

2009-08-14T04:54:00Z

Don't let some snooty 'wine snob' scare you away from all the fun you can have by exploring wine. There are countless varieties of wines that you can learn about and try. It can be very relaxing to have some friends over, open up a bottle of your latest 'find' and sit back and enjoy the company and the wine.

Today more than ever a lot of the old 'rules' about wine just don't matter. The single most important rule you need to remember is that you are supposed to enjoy your wine. It doesn't matter how expensive it was or what you're having for dinner. You need to enjoy the flavor of the wine you are drinking.

Here is a list of the 5 most common wine myths -- debunked...

1) Good wine has to be expensive. Nope. Good wine is whatever you like the taste of even if it comes in a box!

2) You have to take out the cork to let it breathe. While it is true that many wines will benefit from adding oxygen to them, just taking out the cork won't allow enough oxygen in the bottle to do any good. If you want your wine to breathe pour it into a wide mouth wine decanter or glass prior to serving.

3) You can't store an open bottle in the refrigerator. As long as you put the cork back in a bottle of wine should be just fine in the refrigerator for up to 3 days.

4) You can tell if the wine is good by smelling the cork. Generally the only thing you will learn by smelling the cork is whether or not the cork is moldy. If you want to know if the wine itself is any good smell it. And then taste it.

5) You have to have white wine with fish and red with meat. This is probably one of the best known 'wine-isms'. And it's true, to a point. It's all about combining the flavors of the wine with that of the food for the maximum enjoyment of both. You don't want one flavor overpowering another, you want them to compliment each other.

It's important to keep in mind though that just adhering to this guideline might get boring and you should never follow it if you don't like a certain type of wine.

Let's say you're having a nice steak for dinner. According to the guideline you should have a white wine with dinner. But what if you don't like white wine? Wine is all about enjoyment and relaxation. So have the type of wine you prefer no matter what you're having for dinner.

Obama's Beer Summit

2009-07-30T03:29:00Z

July 29, 2009

Beer choice at Obama meeting touches off new debate

Posted: 11:11 PM ET

From CNN

What beer should be served at the Obama-Gates-Crowley get together?

(CNN) — The upcoming White House meeting with Henry Louis Gates, Jr., and the Cambridge police officer who arrested him earlier this month appears to have touched off a fresh debate all on its own: what kind of beer should be served?

Earlier this week the White House indicated each man would drink the beer of their choice — Bud Light for President Obama, Blue Moon for the police officer, and perhaps Red Stripe or Beck's for Gates.

But one Massachusetts congressman thinks another beer entirely should be served: Boston's own Sam Adams.

In a letter to Obama dated Wednesday, Massachusetts Rep. Richard Neal strongly urges the president not to drink Budweiser, now owned by a Belgian company. Nor should the White House consider serving Miller or Coors, Neal writes, both owned by a United Kingdom conglomerate.

Instead, the White House should serve the three men — all with ties to Massachusetts — the local favorite, not only because of its popularity in the region but also because it remains the largest American-owned and brewed beer, Neal says.

But Sam Adams founder and brewer Jim Koch told NPR if it was up to him he would make a special beer just for the event.

"I'd make a blend of ingredients from all over the world. Which is certainly what's represented there with the three participants," he said. "I would blend those ingredients together artfully and harmoniously, because that's really what we all hope for."

Meanwhile, the Boston Globe reports other Massachusetts-based beer companies are also hoping to get their product a space at the high-profile meeting.

Dan Kenary, president of Harpoon Brewery, told the paper they are working every "back-door channel" the company has.

"We'd love to be the Beer at this event," Kenary said.

Amsterdam's Beer Bikes

2009-06-14T17:01:00Z

Not long ago it appeared that Amsterdam’s famous beer bikes had been banned from the streets by police due to complaints from citizens, but I’ve been assured the problems have been worked out and the city’s world-famous tolerance has prevailed yet again. There are a few new rules these bike companies must follow, but the good news is the party-pedaling fun seems to be back on for the foreseeable future. People organizing Amsterdam stag weekends in particular will be thrilled at this development.

Evidently the problems before related to the bikes going on random routes through the city center, which meant they’d be going down some normally quiet and small streets at night, all the while filled with drunken and chanting cyclists. The other problem seemed to involve the fact that the driver, who more or less serves as the captain of the craft as well, would sometimes get drunk himself, and this could lead to more rowdiness than Amsterdam was willing to tolerate.

New regulations

From what I’ve been told, the beer bikes now have what amounts to a set route, which should definitely keep them out of trouble. The party rentals are normally a 3-hour block, and during those 3 hours the bike starts in front of Centraal Station and moves toward the Singel Canal before heading all the way down to Vondel Park and then toward Centraal Station again through the busy Nieuwmarkt area near the Red Light District. To me this sounds like an ideal tour anyway, so this is probably for the best.

They’ve also been told to make sure that drinkers don’t drink too much, and also that there be a sober permanent driver at the helm at all times. Again, this makes perfect sense, and even with a sober driver (that comes included in the rental price) there is still room for up to 19 drunks, 10 of whom can pedal and 9 that are along for the ride.

Now with karaoke

If some locals weren’t thrilled about some of the chanting and yelling before, it’s hard to imagine what they might think of the newest gimmick, which is an on-board karaoke machine. The main Amsterdam beer bike company has recently added this as a new optional feature, which I believe comes at no extra cost, so now you and your friends can have the thrill of warbling your favorite tunes while spreading your own brand of joy through the Dutch capital at the same time. Their new karaoke bike website is only in Dutch for the moment, but I have a feeling an English version will appear linked to their beerbike.co.uk site if this catches on.

Details of the beer bike

Rental period is 3 hours
With a minimum of 10 people it’s €39 per person
With a maximum of 19 people it’s only €23 per person
Price includes a keg of beer equaling 30 liters / 6.6 UK gallons / 8 US gallons
20 extra liters of beer adds €25
No beer at all saves you €75, or you can switch to wine or soft drinks
Time blocks starting at 6pm and until midnight cost €50 extra for the party
Karaoke machine optional

Rye Whiskey in America

2009-06-14T04:49:00Z

Straight Rye Whiskey in America

It's gratifying when anything flirts with extinction and bounds back into the limelight. Such is the case with rye whiskey. Ten years ago it was an afterthought on a remote shelf in your liquor shop and nonexistent in most bars. Today a clutch of rarified superaged expressions is the talk of well-informed whiskey mavens.

Ponder the whiskey's near demise to understand its rebirth. Rye predated Bourbon as colonial America's favorite, being the first whiskey distilled by rye-growing settlers in the East. Then Prohibition nearly killed it. During its enforced absence drinkers tried Canadian whiskey, which while containing rye is not a straight whiskey. It was, however, a smooth alternative and tastes changed. Straight rye lost so much market share that most production moved to Kentucky as a sideline to Bourbon making, which differs only in that corn, not predominates in the grain recipe.

When single-malt Scotches and specialty Bourbons created a cult of whiskey geeks, some craved a spicy middle ground between smoky Scotch and sweet Bourbon. Then came a wellspring of crafted ryes. Old Rip Van Winkle, a whiskey negotiant, created its 13-year-old Family Reserve Rye. Buffalo Trace made an 18-year-old that shares the name Sazerac with an old rye-based cocktail. Fritz Maytag, creator of Anchor Steam beer, made a whiskey purely from rye (no corn or barley). Also into this concatenation of events came artesinal bartenders who saw that many of the classic cocktails now mixed with Canadian were originally straight rye drinks, and they have revived that tradition.

That's great, right? Yes, except for the familiar whiskey conundrum: no one predicted a rye rush early enough (decades ago) to start aging it in earnest. While the above products tickle our taste, there mightn't be enough to go around. Julian Van Winkle, president of Old Rip Van Winkle, had to begin rationing his product years ago because it came from a finite number of barrels he managed to locate and, as he says, "when that's gone, it's gone." Or at least until the whiskey he makes in partnership with Buffalo Trace comes of age. In the meantime, he has placed the Family Reserve batch in stainless steel to keep it from aging further. Sazerac has experienced similar shortages.

So why in the midst of this dearth of old rye comes Old Rittenhouse, first realized two years ago as a 21-year-old and now as a 23-year-old? Serendipity, says Larry Kass of Heaven Hill. The company made the whiskey, then sold it to a distributor for use as a private-label rye, but aged it in its warehouse for the customer, who never used it. When Heaven Hill saw how old the rye had become, it bought it back. The whiskey aged admirably because it had been kept in the cool ground and second floors of its warehouse and now is a complex spice bomb. But, of course, when it's gone, it's gone.

What if you can't find these rarities? Try easier-to-come-by but still tasty ryes—such as Old Overholt, Wild Turkey, and the standard Rittenhouse and Sazerac expressions.

The Revival of Rye Whiskey

2009-06-14T04:43:00Z

Rye whiskey is often confused with Canadian whisky. Most Canadian whisky may have been at one time majority rye whiskey, but this is not so today. Like corn, rye whiskeys can be blended with non-whiskey neutral spirits, or can be the 100% real thing. Some Canadian whiskies are blended, others are not.† American straight rye is at least 100% whiskey, with rye making up at least 51% of the mash grains (usually corn and barley make up the rest). Since I have rediscovered straight rye whiskey distilled in the States, I do not use Canadian varieties any more, even as mixers. Since whiskeys almost never list ingredients I do not know which Canadian blends currently contain rye whiskey, although a reader assured me that Alberta Premium really is rye.

For more information (about fake rye) try Canadian Whisky.

George Washington made rye whiskey at his home, Mount Vernon, Virginia. Indeed, the domestic rye whiskey industry had a proud tradition in the United States, particularly in the north-south neighboring states of Pennsylvania and Maryland. Unfortunately it never quite recovered from Prohibition. During and after Prohibition Americans turned to blended Canadian whisky to fill a demand that would take several years to mature in casks at home. Also American tastes had dulled quite a bit during Prohibition, and the market share never reäppeared. To this day the straight rye industry is far under appreciated. With the introduction of some new labels, though, a renaissance of rye seems to be on the way!

A few years ago there were only about four brands of straight rye whiskey, today there are about ten! However, most of these are hard if not impossible to find at many bars and liquor stores. Do not accept imitations--American and Canadian blended whiskies do not compare.

For more information (about real rye) try Why Rye?.

Old Overholt

Made by Fortune Brands. If you are ready to grow beyond Bourbon, let Old Overholt be your first step. 4 year old, 80°. Smooth, perhaps a bit light. A drink for the mature--for whom the excitement of life has passed yet the best is still to come. Can this and Gentleman Jack be on the same shelf? A drink of memory--of fields and stars, of bread and the bread-of-life. The sky is free, but the earth lives. The earth brings all our needs, but the sky contains our dreams. Ultimately earth cannot not prevent our desires from going where we cannot walk. Old Overholt is of the earth, yet from there it leads my spirit far away.
· Suggest reading: Elegy Written in a Country Churchyard

Jim Beam Rye

Like Old Overholt it is made by Fortune Brands. Unfortunately Beam lacks all the charm of its sibling whiskey. 80°. Rough--although I have had no complaints with its use as a mixer in eggnog.

Wild Turkey Rye

A Pernod Ricard product. At 101° it is slightly harsh and smoky--highly flavorful though.

Autumn falls through my throat. Is it poison or medicine? Does harvest cheat the winter or does winter punish the bounty? The orange-brown-gold leaves fall brightly in the dying light. See them abandon the tree for the earth. In death there is life for some. Gather your rye-seeds while ye may.
· Suggest reading: Pied Beauty

Old Rip Van Winkle Old Time Rye

This honored Bourbon maker has been holding back on us. This recently introduced are "new" rye, was born when Reagan was in the White House. 12 years old, 90°. Flat surface, but below that the taste is deep.

Van Winkle Family Reserve Rye

The other aged "new" rye by this distiller. 13 years old, 95.6°. Rich and a little sweet. My best information indicates that Van Winkle purchased its rye stock from a third-party distiller.

Pikesville Supreme

Heaven Hill, the Bourbon maker and Cooley Irish marketer, distills this former Maryland label in Kentucky. 80°. Sharp, crisp, delightful.

Rittenhouse

While Heaven Hill's Pikesville is a total success, this sister label poses a bit of a mystery. My first impression was not positive, but it has grown on me. In one tasting I found it better than Pikesville--go figure. 80°. Tangy and a little flat, the flavor can seem distracted.

Olde St. Nick Rye

Currently this is an export-only product. The distributor wrote to me in the winter of 1999 promising a domestic launch "soon." My first guess as to what that meant was the summer of 1999, but that has come and gone.

A. H. Hirsch

A reader wrote that he has seen a 13 year old Kentucky Rye under this label. By my best information Hirsch is a bottler and not a distiller. I have not seen this product on local shelves. Hirsch's Bourbon comes for Pennsylvania, so the source of its Kentucky rye is a bit of a mystery. My best information indicates that both Van Winkle and Hirsch obtained their rye stock from the same unknown source--just different barrels.

Old Potrero Rye Whiskey

Capitol Hill, 1998 January 27: While the rest of the country was watching the State of the Union Address, I was at the Dubliner a few hundred yards from the Capitol. Oblivious to the President, I sat sampling my first glass of Old Potrero. I found it to be clean, bright, and subtle. Hardly there to the nose. The taste reminds me of fine sandpaper--smooth on the most part with a tingling aftertaste. The flavor seems quite compact, and I sense that aging will bring out much depth. While the comparison to sandpaper may not seem flattering, note that this whiskey is 124° and aged only one year. I know of no comparable product that could be as refined in such a short period of time at that strength. Old Potrero is quite different from the straight ryes listed above.

Despite its old name, Old Potrero is a new rye. Fritz Maytag, president of California's Anchor Brewery has been trying his hand at the still for the past several years. The result is a pot-still, single malt, rye whiskey. The relatively young first fruits were bottled uncut and unfiltered. It is made entirely from germinated rye--no fillers! Because current releases have been aged only one to three years the color is quite light, a bit of a surprise at first glance. Until recently this micro-distilled rye could only be found in select restaurants (I do not know which) in a few big cities (San Francisco, Baltimore/Washington, Manhattan, London) with a price to match its limited supply. I have heard reports that a few bottles are popping up with a $90 price tag in California and Maryland. It may be several years before a bottle appears in a liquor store near you or me. Hopefully the future will be bright for more available and aged versions of this label

Dead Ryes

Historical Labels

Guckenheimer

One reader has an old empty bottle in his collection labeled "Good Old Guckenheimer," straight rye distilled in Pennsylvania. Today a blended whiskey is sold under this label. My Grandfather-in-law obtained a small sample for me from Long Island, NY; it is made in Bardstown KY. This blended product has a rye-ish taste, and it is not too bad in a Manhattan. It earns no compliments though.

Michter's Whiskey

This whiskey was made in one of the oldest distilleries in American. Located in Shaefferstown, Pennsylvania, the distillery opened in 1753 and made rye whiskey. (The Jack Daniel Distillery is the oldest registered distillery in the country, licensed in 1866. Prior to that, with a brief exception, American distilleries were not government regulated nor taxed.) Michter's closed around 1988 at which time it was making pot-still sour-mash corn whiskey, the final product of which may or may not have complied with Bourbon labeling requirements; Bourbon does not need to be made in Kentucky. Stocks of this are currently sold under the A. H. Hirsch label (see my Corn Whiskey page). It also sold column-still rye to distillers for bottling under different labels. I visited the distillery many many years ago and due to my youthful age was not offered a sample at the end of the tour. Sadly, by all accounts there is little hope of the distillery reöpening. There is a small page about the Michter's distillery and one about it when it was known as the Bomberger distillery. I have heard that some rye has come for sale under the Michter name, but I have not seen any myself yet.

Get paid to Drink Beer !!

2009-04-28T19:17:00Z

Don't pay for your beer any longer...
Instead, the beer companies will pay YOU!

Who else wants to find out how to earn easy extra money... just for drinking and talking about beer!

...

Let me explain…

Incredible as it may seem, beer companies and other companies are spending $41 billion annually to do market research. They need the opinions of regular consumers like you to decide if a product is worth their time and money.

And these companies realize now that telemarketing doesn’t work— People like you and I just keep hanging up on those annoying telemarketers calling during our dinner time - the companies know they can’t get your opinions for free, so they are prepared to pay you for them—and pay well.

Just two nights ago I attended a beer & wine discussion group and for about 1 hour of my time, sampling a few different beers and wines and answering some questions I received $70. I really enjoy these sessions and I pay no tax, completely legit, just cash in an envelope. The $70 came in very handy too because I wanted to buy my 6 year old grandson a bike for his birthday and this paid for it.

The invite to this focus group came about by being registered with a market research company and if you are interested in getting invited to one or more of these focus groups make sure you read on...

When these marketing research companies get a job like this one they will assemble a survey panel based around a set of demographics that their client (in this case a beer company) is interested in as customers. Typically they will use the data that you have supplied in your profile to work out whether you fit the survey panel and then get in contact with you.

They rang me up while I was away from home last week and after a quick round of screening questions, I was locked in for the a session on the following week.

When you show up to the venue they check off your name and with a group of other people you go into a room where there is a facilitator and you discuss the product and give your opinion on it and the marketing for the product.

.....

Here are some stories from other guys just like you and I, who got paid to drink and talk about beer...

Had to give feedback on new pumps, glasses and beer mats...how the story behind the beer would affect my purchasing and other stuff then the tasting. Was given 5 different beers and had to answer questions on each...all I can say is it tastes good!

Got paid £25, which was then used for more beer, pool, kebab and taxi home!

Marc Beasley, UK

I got a call from a nice lady from a market research company on the way home from a mountain bike ride this afternoon. She said she'd pay me $100 if I came in and discussed computer programs for 30 minutes! Sounds great, eh? She asked me if I'd attended a paid "research discussion" before. I told her, "Yes, in college we drank beer for $50."

Well, guess what - she's paying for drinking beer too. I'm attending a beer taste test next week

Chris Litchfield, Texas

If you're a male, do yourself a favor and take advantage of the magic (stupidity?) of market research. I recently attended a consumer panel organized by a market research company. They conducted an "Economy Beers" taste test on a Monday afternoon. It was 75 minutes, and paid $100.

Ian Marti, Canada

Guess who's part of a beer focus group?…Me! That’s right. Wednesday night, I’m going to be part of a focus group that will be discussing beer. For my troubles, I get a $75 gift certificate for Amazon. How about them apples? Getting paid to talk about one of my favorite things? It doesn’t get much better than that.

Amanda Estaban, Australia

...

Make Money Drinking Beer
Will Reveal More Than 180 Companies
Waiting to Pay You For Drinking Beer, Eating Out, and Giving Your Opinions…and Many of Them are International Companies!

That means that no matter where you live, these companies want research from your area: United States, Canada, the UK, Australia, etc.

It Couldn’t Be Easier—Just Point and Click!

All you need to do to have access to these marketing firms and begin making money almost immediately is to sign-up to purchase the Make Money Drinking Beer Guide for the nominal amount of $69.97.

You will have unlimited life-time access to the guide, downloaded on to your computer. It's a one off small time fee. No monthly billing. No yearly recurring memberships. No hidden charges.

As soon as you order, you will be given instant access to download the guide directly from the Internet on to your computer. (The guide is in downloadable PDF format.) Since there is no actual hard copy of the manual, there's no need to wait 2-6 weeks for delivery. You can access the guide and begin signing up with market research companies in just minutes from now./

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The perfect wines for summer..

2009-04-28T18:56:00Z

There are hundreds of great wines out there that are perfect foils for the dog days of summer. Although there are about as many styles as there are bottles, a few common denominators exist when selecting a vino for the patio. Start with crisp acidity, throw in a low alcohol content and then mix vigorously with lighter fruit flavors. The end result is a racy wine that will delight the senses and dance across the taste buds instead of plodding along like a palate attached to an anchor.

Let’s start with the old standbys Chardonnay and Sauvignon Blanc. While many Chardonnays saddled with heavy oak and cream may be closer to the heavy wines we are trying to avoid, there are also numerous examples that avoid the oak and the malolactic fermentation that adds that rich and creamy feel. Young white Burgundies retain a higher level of acidity than their American counterparts and thus stay crisp and fresh instead of cloying and thick. Also look for innovative examples of Chard such as the delightfully light un-oaked Chardonnays from Australia or even progressive California wines such as the Keller Oro de Plata that sees no malolactic and no oak. The result is pure fruit, a lighter mouth feel and a zippy finish.

Sauvignon Blanc is one of my favorite summer whites as the grape is naturally high in acidity and has a backbone of citrus fruit that is just wonderful on a hot summer day. Sancerres and Pouilly-Fumés from the Loire valley in northern France have a vein of minerals and fresh cut grass that can be quite refreshing versions of the Sauvignon Blanc, while the addition of Sémillon to White Bordeaux adds a round and lush note. Sauvignon Blanc has found a fashionable home in New Zealand where the wines are as dry as it gets, buoyed by the high-toned gooseberry aromas so common in these wines. Sauvignon Blancs from California are a little more ripe and round but still a fine wine when fish is the main course.

I wouldn’t be a very good wine writer if I didn’t mention the ubiquitous Pinot Grigio, and as great as these wines may be by the pool don’t forget about other Italian goodies such as the delicious Fiano di Avellino with its honey and almond flavors strutting over a vibrant core. Or try Soave from Verona for a lemony treat. My personal favorite is Moscato d’Asti, a light and fruity wine with touches of sparkle and sweetness made from the perfumed Muscat grape. Nothing is better than hanging out with friends on a warm summer evening with a glass of Moscato and a bowl of fresh fruit. You won’t be disappointed.

Speaking of fruit, there isn't a more sexy and sumptuous summer grape than Riesling. This versatile and expressive grape runs the gauntlet from painfully dry to startlingly sweet and from rocks and gravel to fruit bomb. Which is right for you? That depends on the mood and the occasion. German Rieslings will always have a core of peaches and minerals but can range from bone dry to packed with flavors and residual sugar. The underlying core of acidity will help ensure a balanced and tasty wine. Neighboring Austria also boasts excellent Rieslings though they tend to be a touch more dry than their German cousins. Cooler regions in Australia such as Clare valley are producing wonderful Rieslings with a streak of lime and minerals, always on the dry side. Great for fusion cuisine.

Austria’s greatest grape, the Grüner-Veltliner is also not one to be missed this summer. Hot in the international market right now, Grüner’s most alluring attribute is a layer of refreshing grapefruit and pepper over a light and crisp frame. Wonderful for all seafood dishes or just as a sipper out by the pool, Grüner-Veltliner will continue to carve out a niche in the U.S. market.

Spain is also a home for excellent summertime whites. Ruedas from Castilla y Leon in central Spain offer wonderful natural acidity and delicious flavors from Sauvignon Blanc and the native Verdejo grape. In the Rías Baixas (pronounce Ree-us By-shuss) region just above Portugal phenomenal wines are made from the Albariño varietal. This is the coolest part of Spain and the fogs that roll in from the Atlantic provide both relief from the summer heat but also a certain saline character to the wines. Add to this delicious peach flavors and a sometimes tingly acidity and the result is lovely wine, light in body but long on flavor. Just across the border in Portugal the Albariño is a part of the delicious and cheap Vinho Verde, always a great wine and a great bargain for summer.

Don’t forget your sparklers! Champagne from France, Prosecco from Spain, Franciacorta from Italy and all manners of sparkling wines from across the globe are great in the summer for their natural acidity and refreshing bubbles. Not just for celebrations, sparkling wines are excellent additions to the dinner table and work well with many types of seafood.

Look for Rosés to complete you summer lineup. Dry, crisp and full of flavor those pink wines from the south of France are most-definitely not White Zinfandel. Bandol from Provence, Costières de Nimes from the Languedoc and Tavel from the southern Rhône as well as many others can all be excellent if you want a wine with just a little more backbone than your average white. Spain, Italy and California also produce excellent dry Rosés.

This is by no means an exhaustive list! Many other great summertime wines exist such as Muscadet and Vouvray from the Loire valley, Pinot Gris from Oregon and Gewürztraminer from Alsace. Don’t be afraid to think outside the box such as giving lighter red wines a slight chill or trying tawny port over ice with just a little soda water as is fashionable in the town of Oporto in the summer. The ultimate guideline as to the best summertime wine will be your own. If you feel refreshed after a glass of Cabernet Sauvignon then by all means- have at it! I think I will stay with a glass each of all the wines listed before. That may sound like a lot, but it’s a long summer. Enjoy!

The History of the Mint Julep

2009-04-28T18:02:00Z

The History of the Mint Julep

No Kentucky Derby would be complete without the venerable Mint Julep on the first Saturday in May. According to the Derby Museum, Mint Julep became Churchill Down's signature drink in 1938 when they started to serve the drink in sourvenir glasses for 75 cents a drink. Today Kentucky Derby serves more than 80,000 juleps over the two-day event.

Mint Julep first appeared in print in 1803 described as a "dram of spirituous liquor that has mint in it, taken by Virginians in the morning." Some historians say Mint Julep was born in the early 1700s somewhere in east coast. First Mint Juleps weren't perhaps mixed with Bourbon, rather rye whiskey or rum or other available spirits.

Chris Morris from Woodford Reserve Bourbon says "Centuries ago, there was an Arabic drink called julab, made with water and rose petals. The beverage had a delicate and refreshing scent that people thought would instantly enhance the quality of their lives." When the julab was introduced to the Mediterranean region, the native population replaced the rose petals with mint, a plant indigenous to the area. The mint julep, as it was now called, grew in popularity throughout Europe.

Mint Julep's popularity came to rest in the agricultural regions of the east and southeast, where farmers awakened at dawn. Morris says the julep was originally a morning drink as the spirited equivalent of coffee in today's society. "One sip and Pow! The farmers were ready to face the long day."

The main ingredient of the Mint Julep is Bourbon Whiskeyiskey. "The biggest change for the julep was the addition of American whiskey to the recipe," says Morris. "The julep was quickly transformed into a mixture of water, sugar, mint leaves, and good American whiskey."

Liquor Stores vs. the world

2009-04-10T17:05:00Z

The proposal has come up in the past: allow grocery stores and others who today are allowed to sell beer to obtain a license to sell wine. New York would join the 35 states including California that currently permit wine sales in grocery stores. The liquor store owners beat back the proposal the last time it came up but the odds are against them this time because the Bureau of the Budget estimates the franchise fee alone will bring in more than $100 million. Given the choice between allowing wine to be sold in grocery stores and having their taxes go up another dime, most New Yorkers will vote for wine sales.

Here’s how the new law will work. Any store that wishes to obtain a franchise to sell wine will have to pay a fee equal to .46% of their previous year’s gross sales. For chains like Stewarts that number would be calculated per store not across the entire business. This is a one-time fee and while no one knows how many stores will apply, it’s a good bet that the larger supermarket and convenience store chains would rush to do so. Being able to add another high margin product to their shelves should easily justify the initial outlay.

Naturally the liquor store owners are up in arms. They claim that as many as 1,000 of the state’s 2,700 independently owned liquor stores would close, resulting in a job loss of 4,000. However, they offer no factual basis for such claims. Undoubtedly some liquor stores will close if the measure is approved. Some are probably going to go out of business anyway given the state’s overall economic climate. For others this might be the final straw.

New York does not allow liquor store owners to operate multiple stores. Thus each store represents a unique owner.

Interestingly the liquor store owners do not feel confident enough to stand on the economic argument alone. Perhaps they recognize that the self-interest of 2,700 versus that of 19 million consumers is not good odds. Instead they are try to cement opposition by claiming that allowing groceries and others to sell wine will increase teenage drinking and drunk driving and they’ve enlisted law enforcement organizations to help them defeat the Governor’s proposal.

While building a coalition against proposed legislation is good politics, it can backfire – especially if the argument is as shoddy as this one. It defies logic to think that teenagers will have any more luck buying wine from the Liquor Store that currently sell beer than they do buying beer. If a teen can’t find an adult willing to buy beer for them on what basis can we imagine that that same teenager could convince that same adult to buy them wine? Further, what percentage of teenagers would rather drink wine than beer?

There’s also the possibility that the liquor stores will not come off half as bad as they want us to believe. Most of the wine sold in groceries will come from large volume suppliers. One proprietor made the point when she stated: “The consumer will be relegated to drinking Yellow Tail.” Sophisticated wine buyers will continue to buy their wines from liquor stores because they won’t settle for Yellow Tail. Young adults, however, may start consuming wine by buying Yellow Tail at a grocer’s. It will then be up to the liquor store owners to convince them to graduate to better quality wines.

By the way the convenience store owners are not happy with the Governor’s proposal either. They view the franchise fee as being too high which would put the opportunity out of reach of small stores. They are also opposed to allowing liquor store owners to sell beer and tobacco in return for allowing their members to sell wine.

Of course that brings up a solution the Governor’s office might want to consider. If liquor store owners could sell beer and wine they might drop their objection to allowing grocers to sell wine. It would also enable the state to bring in even more franchise fee revenue.