Pass the pink stuff
Rose wine is taking on the classic reds and whites. Rose wine sheds
its image as a sweet and colourful summertime tipple, with runaway sales elevating it in status alongside rich reds and popular whites. read more...
The historic Tokaj wine region is a source of great pride in Hungary. Now the Hungarian government is locked in an intensifying battle with neighbouring
Slovakia over the use of the Tokaj name.
Their neighbour want to extend the border rules on which area of land can and can't use the famous name.
read more...
Wine: Nowt taken out, but plenty put in Do the latest wine scares mean that drinks are now off-limits? Jonathan Ray reports
Are wine labels misleading? I only ask because I have a bottle of South African wine in front of me which claims to be a 2008 sauvignon blanc.
The winemaker has just told me that it is actually a blend of 85 per cent sauvignon blanc and 15 per cent sémillon, with 85 per cent of it from the 2008 harvest and 15 per cent from 2007.
The wine is delicious, though, and since regulations permit the winemaker to include up to 15 per cent of both a variety and a vintage other than those which are stated, he is within his rights.
The Truth About Additives
...Organic wines eschew pesticides and other chemicals. But, because the authorities can't agree on what constitutes an organic wine, there is technically no such thing. Instead, labels say "produced from organically grown grapes".99 per cent of all wines (even organic ones) contain sulphur, an antiseptic which stops grapes and wine from oxidising.
Instead of being aged in oak barrels, some cheaper wines will use oak chips. If consumers demand cheap wine, they must expect cheap methods.
Producers are allowed up to 0.5% vol leeway in the stated alcohol levels, so 14.5% vol might mean 15%.
read more...
Winemaking in Washington State
Peter Grogan on the winemaking success of a climate-challenging corner of the US.
There are now vineyards in every American state (and that includes Alaska and Hawaii) but so large is the shadow cast by California's mighty industry that few of them register on most UK wine drinkers' radar. Washington, whose output is about two thirds that of New Zealand, is the second biggest producer, followed by New York State and then Ohio.
read more...
No, Really, It Was Tough: 4 People, 80 Martinis
HAVE I told you about my 80-martini lunch? The tasting panel discovered that while great martinis require great gins, great gins don't necessarily make great martinis.
I exaggerate. Actually, four of us shared 80 martinis, so it was really a 20-martini lunch.
Frankly, once you get past the first 12 martinis, it might as well be 80. But it was worth it.
The occasion was the spirits panel’s martini tasting. Florence Fabricant and I were joined by Audrey Saunders, bartender extraordinaire and an owner of the Pegu Club on West Houston Street, and Pete Wells, editor of the Dining section, who has written extensively about drinks.
The subject was supposed to be solely gin. But because gin is often consumed in a martini, we decided to taste the gin as expressed through the world’s most famous (and perhaps least understood) cocktail. We discovered that while great martinis require great gins, great gins don’t necessarily make great martinis.
The gin category has exploded in the last decade, with distillers offering unusual riffs on the classic theme. Some of these make for striking gins, although they struck out as martinis. Our task was to sort out which gins produced classic martinis, which added welcome nuances and which really ought to seek another line of cocktail.
Before we discuss the findings, though, we need to clear up a little matter. It’s come to my attention that some people believe martinis are made with vodka. I hate to get snobbish about it, but a martini should be made with gin or it’s not a martini. Call it a vodkatini if you must, but not a martini. Gin and vodka have as much in common hierarchically as a president and a vice president.
Vodka can fill in for gin from time to time and might even be given certain ceremonial duties of its own, but at important moments you need the real thing.
Vodka generally makes a poor substitute for gin in a martini or any other gin cocktail.
The panel found common ground here. Each of us is partial to the classic martini made with gin, although Audrey was sensitive to the desires of her clientele.
“You have to revisit which generation is drinking the martini,” she said. “We might be classicists, but is the newer generation?”
Still, after perhaps 8 or 10 martinis, Audrey fessed up, referring at one point to “a generation lobotomized by vodka.”
Indeed, gin is more of a thinking person’s spirit. Vodka is neutral in aroma and flavor, which is also how gin begins life.
But where vodka stays neutral, gin is infused with botanicals — a witch’s pantry of roots, berries, herbs, dried fruits and spices — dominated by the piney, breezy aroma of juniper berries. Other common botanicals include angelica, cardamom, coriander, cinnamon, lemon peel, licorice, fennel and ginger. It is the closely guarded combination of botanicals that makes each gin distinctive.
The dividing line between vodka and gin has always been the addition of juniper to gin. But among the spirits sold as gin today, some have reduced juniper to a secondary component while others seem to have dispensed with it altogether. We found that cardamom was prominent in quite a few of the 20 gins we had stirred into martinis.
“You see cardamom over and over,” Audrey said. “It’s exciting but you have to guard the category or you’ll just be drinking flavored vodkas.”
read more...
Spirits of The Time: Gin Martinis - WATCH! The tasting panel discovered that while great martinis require great gins, great gins don't necessarily make great martinis.
Great Cocktails by Fine Living
Get the HOW-TOs and the Drink Recipes for Bourbon Drinks, Vodka Drinks and Gin Drinks. Bourbon Drinks: Kentucky Lemonade - Try the refreshing summer recipe developed with bourbon lovers in mind. Mint Julep - Learn how to make the quintessential Southern cocktail. Old Fashioned - You cannot go wrong with this classic American cocktail. Manhattan - Three ingredient drinks like the Manhattan, test a bartender's skill. Gin Drinks: Corpse Reviver - It may not raise the dead, but this cocktail will be the life of the party.
Dirty Martini - How to make a truly dirty martini. Gin and Tonic - This classic cocktail is delicious proof that less is more. Juniper Breeze - How to make the true classic martini. Juniper Breeze - As refreshing as its name, this cocktail has a hint of elderflower. Vodka Drinks: Bloody Mary - Here is a recipe for the classic bloody Mary. Apple Martini - Enjoy this recipe for a fast-growing favorite drink among the ladies. Long Island Iced Tea - Check out three versions of this New York classic bevarage. Screwdriver - How to make a drink that works at breakfast as well as in the evening. Lemon Drop - How to make a lemon drop for grownups. read more...
Quick Tips for a Perfect Soiree Take some of the stress out of entertaining with these 8 easy tips.
For an informal party, keep things simple.
Purchase snacks like chips, salsa, nuts, cold cuts, bread and prepared salads.
Before you go shopping, clean out your fridge to make room for all those prepared foods and make-ahead dishes. They're your friends, feed them right. Incorporate healthy dishes based on fruits, vegetables and grains. If you are serving buffet-style, then you'll want to plan a little crowd-control, spread things out on small platters with the meat pre-sliced. There's no need to foot the bill for the wine as well as the food. Make it a BYOB and ask your guests to bring wine, beer or soda. Set up clearly marked areas for trash. Have plenty of ice on hand. Set and dress your table(s) before the guests arrive. read more...
Servings Sizes for a Crowd Know how much food to have on hand.
Count on 3 drinks per guest. Provide guests with non-alcoholic drink choices. Assume some of your guests will be vegetarians. Count on 4 to 6 hors d'oeuvres per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person. A portion of meat per person is 1/4 to 1/3 pound. A portion of vegetables, rice, pasta or salad is 1/2 cup. A 9-inch pie or tart (after a large meal) will serve 8 to 10. A bottle of wine will serve 5 glasses.
Always prepare a selection of items that can be served at room temperature. That way you don't have to worry that your hot entree will be getting cold, or that your cold dessert will be melting. read more...
its image as a sweet and colourful summertime tipple, with runaway sales elevating it in status alongside rich reds and popular whites. 
Their neighbour want to extend the border rules on which area of land can and can't use the famous name.
The winemaker has just told me that it is actually a blend of 85 per cent sauvignon blanc and 15 per cent sémillon, with 85 per cent of it from the 2008 harvest and 15 per cent from 2007. 
There are now vineyards in every American state (and that includes Alaska and Hawaii) but so large is the shadow cast by California's mighty industry that few of them register on most UK wine drinkers' radar. Washington, whose output is about two thirds that of New Zealand, is the second biggest producer, followed by New York State and then Ohio.
The occasion was the spirits panel’s martini tasting. Florence Fabricant and I were joined by Audrey Saunders, bartender extraordinaire and an owner of the Pegu Club on West Houston Street, and Pete Wells, editor of the Dining section, who has written extensively about drinks.
The subject was supposed to be solely gin. But because gin is often consumed in a martini, we decided to taste the gin as expressed through the world’s most famous (and perhaps least understood) cocktail. We discovered that while great martinis require great gins, great gins don’t necessarily make great martinis.
Before we discuss the findings, though, we need to clear up a little matter. It’s come to my attention that some people believe martinis are made with vodka. I hate to get snobbish about it, but a martini should be made with gin or it’s not a martini. Call it a vodkatini if you must, but not a martini. Gin and vodka have as much in common hierarchically as a president and a vice president.
Vodka can fill in for gin from time to time and might even be given certain ceremonial duties of its own, but at important moments you need the real thing.
But where vodka stays neutral, gin is infused with botanicals — a witch’s pantry of roots, berries, herbs, dried fruits and spices — dominated by the piney, breezy aroma of juniper berries. Other common botanicals include angelica, cardamom, coriander, cinnamon, lemon peel, licorice, fennel and ginger. It is the closely guarded combination of botanicals that makes each gin distinctive.
Purchase snacks like chips, salsa, nuts, cold cuts, bread and prepared salads.
Before you go shopping, clean out your fridge to make room for all those prepared foods and make-ahead dishes. They're your friends, feed them right. Incorporate healthy dishes based on fruits, vegetables and grains. If you are serving buffet-style, then you'll want to plan a little crowd-control, spread things out on small platters with the meat pre-sliced. There's no need to foot the bill for the wine as well as the food. Make it a BYOB and ask your guests to bring wine, beer or soda. Set up clearly marked areas for trash. Have plenty of ice on hand. Set and dress your table(s) before the guests arrive.
fun, whether you're throwing a casual birthday party, having a housewarming or hosting a big holiday celebration.
Count on 3 drinks per guest. Provide guests with non-alcoholic drink choices. Assume some of your guests will be vegetarians. Count on 4 to 6 hors d'oeuvres per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person. A portion of meat per person is 1/4 to 1/3 pound. A portion of vegetables, rice, pasta or salad is 1/2 cup. A 9-inch pie or tart (after a large meal) will serve 8 to 10. A bottle of wine will serve 5 glasses.