We ventured to a new wine region in California last weekend, Lake County. Besides boasting the largest inland lake, Clear Lake, and best air quality in California, Lake County is also home to a barely dormant volcano that left rich deposits of soil enriched with lava over the years. Like the great wines of Sicily, the volcanic soil greatly affects the grapes and give them a unique characteristic of iron or flint (these are good … Read more
Growing up in the largest brandy drinking state in the nation (Wisconsin), I am also a cognac lover! I am also constantly on the lookout for good cognac and this one delivers.
The Remy Martin 1738 cognac is named for the year that King Louis XV granted Remy Martin a warrant to expand his grape plantings on royal lands, allowing him to expand his cognac House. The Remy 1738 comes in a classy bottle that … Read more
As the US continues to swelter in the heat (a fact that we can appreciate given our recent return from Tales of the Cocktail in hot, steamy New Orleans), Muscadet is the perfect antidote to the heat. Muscadet wines come from the Loire in France and are made from a grape called Melon de Bourgogne. (It’s originally from Burgundy but was evicted from there years ago in favor of Chardonnay.) Another interesting fact is that … Read more
The last two days at Tales of the Cocktail were packed with tasting rooms and (more) big parties!
We spent a lot of time talking to great bartenders, writers, liquor makers and people just out for a good time. We’ll be sharing what we learned from our seminars and some fantastic recipes soon. So sad to be leaving New Orleans, but here are just a few highlights from the last two days in one of … Read more
This year’s Tales of the Cocktail started off right! Yesterday was the first day, and we just had to share some highlights of our favorite experiences so far.
Before “Day 1” of Tales officially started, Grey Goose welcomed us to New Orleans with a party at Latrobe’s in the heart of the French Quarter the evening before. Our favorite concoction of the night was a watermelon and basil cocktail (the only thing we liked better … Read more
It’s July with days of unseasonably warm weather in San Francisco (almost shocking really and am convinced it’s to make up for the horrible Spring). In warm weather, my mind wonders to rosé which is perhaps the most understood wine of modern times (thanks to White Zinfandel). Rosés are wonderful wines—an almost perfect blend between white and red—and works perfectly with fish and summer tomatoes.
I went hunting for a rosé to bring you for … Read more
A London dry gin brought to you by the oldest wine and spirit merchant in London. No. 3 refers to their address on St. James Street, the home of Berry Brothers & Rudd since 1698.
No. 3 is a clear, viscous spirit with a nose of juniper, grapefruit with a hint of orange and cardamom. On the palate, No. 3 is smooth with a nice mouth feel with flavors of juniper (but not in a … Read more
One of my current wine obsessions is lambrusco. As I tell my husband, I love all things that sparkle with diamonds (hint, hint) and champagne is my favorite! I also love red wine. lambrusco is the perfect marriage of red wine and “the sparkle” and has quickly become an obsession. Who other than the Italians could have brought us a sparkling red wine?
This week’s Wine Wednesday is the Bruscus 2009 San Valentino Reggiano lambrusco … Read more
You always hear people talking about what they would eat for their last meal or before they die. It got us thinking at DOTW, what would I drink before I died. Below are my top five, yes if I were dying I’d want all five. What are your top five cocktails?
The most recent release in Absolut’s city series, Absolut SF is the fifth city to be released. As proud San Franciscans, we believe that SF should have been first and not fifth in the Absolut City Series but what can you do. San Francisco is a pretty city perched on hills, overlooking some pretty famous bridges and shrouded in fog. San Francisco also has been a city that has paid homage to spirits — from … Read more
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