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What’s Wine? Half 2: The Science of Wine (Ep. 2)

What’s inside your glass of wine, scientifically talking? On this episode you’ll discover out why wine has sulfites and the way every compound class contributes to wine’s distinctive acquired style.

What’s Wine: The Science of Wine

When you had been to style Chardonnay grape juice, it will style nothing like a wine made with the exact same grapes. Why is that? Nicely, the fermentation causes a collection of chemical reactions that unlock the grape’s potential as wine. (Truthfully, Chardonnay grape juice doesn’t style as distinctive because the wine!)

Wanting inside a glass of Chardonnay reveals some elementary details:

  • Round 85% of the liquid is water.
  • About 13–15% (a lot of the remaining portion) is ethanol alcohol.
  • All the distinctive qualities come from a tiny fraction of what stays within the bottle of wine.

The 2 largest elements of the rest embody acids and glycerol.

Wine is an acidic beverage, much more acidic than espresso. Most wines vary from about three pH (very tart) to four pH (clean and spherical).

Glycerol is a weird flavorless, colorless, viscous fluid with an indescribable candy style and an oily texture. Though, science can’t verify it but, most consider that glycerol contributes to the physique of wine.

Video Contents

  • The totally different bottle sizes of wine.
  • The correct serving measurement for wine.
  • Which wines have excessive energy and carbs (and low-calorie wines too!).
  • Why males can drink greater than girls.
  • The chemical constituents of wine.
  • What sulfites are and the way they have an effect on well being.

Get The E book

The companion to this collection is the new Wine Folly Information – fully redesigned and rebuilt from the bottom up. This one has over two instances the content material of the primary, bestselling e book.

My Rarest Bottles Part 2 (Tequilas, Rums & Vodkas)

My Rarest Bottles Part 2 (Tequilas, Rums & Vodkas)

My Rarest Bottles – Part 2 of 2 (Tequilas, Rums & Vodkas) Here we have all my rarest bottles on one table. This video (part 2), showcases my top tequilas, rums & vodkas (plus a few other miscellaneous bottles). A few of them are so new to my collection they’ve never made it onto any of my previous videos. Geez, that reminds me, I didn’t pull my new Gosling’s Old Family Reserve rum to show on this video! Oh well, look for it on my next “New Bottles” video. Well thank you all for the support & I hope you enjoy these latest videos! My current bottle count stands at 763 total bottles. I have 450 different ones on the bar & another 313 in back stock. I’ve now been actively collecting for the last 17 years and what started as a small basic bar has transformed (with the help & understanding of my wonderful wife) into what I think is a pretty nice collection. Thank you for looking and sharing in my hobby.

Whisky Marketplace TV – Review 001 – part 1: Balblair

Part 1 of a film in which: Pierre Thiebaut interviews John Glaser of Compass Box about Great King Street and the Last Vatted Malt and Last Vatted Grain. Pierre also catches up with Alasdair Day about his Tweeddale Blend. He reviews Balblair 2001, Arizona Single Malt Whisky and the Tweeddale Blend Batch 2.
Video Rating: 0 / 5

A visit to the Havana Club Museum of Rum (Part 1/2)

A visit to the Havana Club Museum of Rum isn’t merely a journey back to the origins of Cuba’s most famous beverage. From freshly cut stalks of sugar cane to a reconstitution of a distillery and ageing cellars, the museum offers a real-time experience of the rum-making process, as well as a taste of true Cuban culture. Situated in the historic district of Habana Vieja (“old Havana”), the museum is housed in a renovated 18th-century “solar” (colonial townhouse). Downstairs is a shady patio, with its broad stone columns and ferns, yuccas and potted palms. A bell signals the start of the museum tour, and you follow the guide up a flight of stone steps. The first landing presents a view of the cooper shop, demonstrating the craftsmanship required to build and prepare the oak casks inside which the fine rums will age. An upstairs gallery features an authentic mule-driven cane mill used in the earliest “ingenios” (sugar refineries). A historically accurate model of a steam locomotive reminds us that Cuba was the first country in Latin America to use a railway for the transport of sugar cane. The next door leads to a much larger model, the achievement of a master Cuban craftsman. This masterpiece captures the essence of the great sugar refineries and rum distilleries, whose immense chimneys rise as landmarks over the Cuban countryside. The wealth of detail stuns the eye: wagons transporting the cane from the fields, smoke rising from chimneys, cane cutters
Video Rating: 5 / 5

Bowmore Distillers Art Part 1 (of 3)

An insight into the secrets of Bowmore and the crafting of Islay Single Malt Scotch Whisky. Bowmore has recently been awarded the ‘Best In Show’ out of more than 700 other Worldwide Whisky’s.
Video Rating: 4 / 5

How to Build Your Cocktail Bar, Part 7: Vermouth & Bitters

Article by Kamal

This week, we’re looking at two small parts of your drink that make a big difference: vermouth and bitters. Vermouth is a fortified and flavored wine available in three standard categories: French (dry white), Italian (sweet red) and, less commonly, sweet white.

These bottlings are flavored with differing proportions of botanicals, creating different results with very different cocktail applications. Firstly, you’ll want to be prepared to make Martinis. And even if you like yours on the dry side, the right French vermouth can totally change the character of your drink. Winston Churchill may disagree – he famously claimed to only pass a bottle of vermouth over his glass while looking toward France – but for a more balanced concoction, I generally enjoy mixing somewhere between 6:1 and 8:1 parts gin to dry vermouth.

One of our favorites is Dolin Dry Vermouth, though it’s worth trying out different brands based on your taste and budget to find what works for you. Next, you’ll need to buy a bottle of Italian vermouth for drinks like Manhattans. Red vermouth – interestingly, made with white wine and not red – is sweet, very slightly bitter, and assertive in a drink.

Take a look at Punt e Mes for a delicious and affordable option. For a truly remarkable Manhattan made with your favorite rye, however, Carpano “Antica Formula” Red Vermouth, while a bit pricey for the category, will absolutely stun you with its complexity. Should you choose to splurge a bit with the bottles you buy, keep in mind: good vermouth can also be delicious straight. Bitters have largely only been rediscovered in the cocktail revival of the last few years – I had to hunt for a simple bottle of Angostura years back – but producers have since developed wonderful, clever, and strange concoctions that make for some very interesting drinks.

These infusions of botanicals in a base spirit are potent enough to only require a few drops, and are called for in many classic recipes. While there’s a wide range now on the market, including delightful oddballs like chocolate and celery, there are a few types you’ll want to have on hand for standard mixing. Most importantly, you’ll want to own a bottle of basic aromatic bitters. This is the category into which the familiar Angostura brand falls – you’ll see it referenced by name in some recipes – but DrinkUpNY carries and recommends The Bitter Truth Aromatic Bitters as an excellent alternative. Secondly, orange bitters are a must-have. Lending a distinctive citrus character to your drink, they’re called for in a number of recipes like the Blackthorn. If you’re fond of Sazerac cocktails, then New Orleans-style bitters should also find a home in your bar. Peychaud’s is the most recognizable brand name for this subcategory, but again, The Bitter Truth makes their own interpretation with Creole Bitters.

Beyond this, experiment! Bitters offer an opportunity for play within classic cocktail recipes, so try different formulations to suit your tastes and mood.

Happy mixing from DrinkUpNY!

Finding your way among Spanish wines Part I: Location

Article by Ana Cuesta

So, you have asked for the restaurant’s wine list (or were handled one by default) and now need find your way on it… not that hard, really.The first thing you’ll notice is that the list is divided, after the gross Blancos/Tintos (white/red), in sections headed by a name that seems to be some sort of geographical indication, and indeed it is (some sort).

They are what we call Denominación de Origen (Designation of Origin). In this regulated world, for a wine to be ascribed to a particular Denominación de Origen, it has to come from within precise geographical boundaries and also abide to some rules set by the regulating council that controls the DO.

These indicate which kind of grapes can be used (the varieties of grape are not always indicated in the label, probably because they can be easily inferred from the DO), the techniques and processes allowed or not to grow the grapes and produce the wines, etc. (they go as far as to put limits to the yields achieved, so excess wine cannot be labelled under the DO). That way, a certain homogeneity in quality and style of the wine can be assured so you know what to expect when ordering a Rioja or a Ribera del Duero (often called in short a Ribera). Real aficionados rely more on the producer than on the DO, though.

Rioja and Ribera del Duero are probably the best-known Spanish DOs. Rioja used to be almost a synonymous of Spanish quality wine, and Ribera del Duero has grown in the last 25 years as a solid alternative. Both use basically the same red grape, called Tempranillo in Rioja and Tinta Fina en Ribera del Duero. Between the two of them accumulate a myriad of prices and recognitions and host already mythical wines such as Vega Sicilia Único (R. del Duero), Marqués de Murrieta Ygay (Rioja) or Pingus (R. del Duero, the Spanish wine with the most expensive tag).

They are certainly not the only ones, though. Spain counts 64 Denominaciones de Origen in which mainly red but also white wines (as well as some rosés) are produced.

Some may be less widely know because of their smaller production but give wines of the greatest quality which have merited international awards and top points in the ranking of all-mighty critic Robert Parker (L’Ermitá, D.O. Priorat; Termanthia, D.O. Toro; as for whites Pazo de Señorans, D.O. Rias Baixas often called after the predominant grape Albariño; Palacio de Bornos, D.O. Rueda; not to forget sparkling wines such as Juve & Camps Milesime, D.O. Cava, or sweet wines such as Alvear PX 1927, D.O. Montilla-Moriles but most often referred to, as far as sweet wines go, by the name of the grape Pedro Ximenez). Others lack such prominent names in their ranks and have as best selling point their offering good value for money.

Wine producers who cannot be bothered or don’t have the means to follow the tight rules of a DO may choose to sell their wines as ‘Vino de la Tierra’ (country wine), so you can find Vino de la Tierra de Castilla y León or Vino de la Tierra de Aragón, for example. These wider umbrellas have more loosen requirements but still offer some sort of quality-assurance for the buyer.

On the opposite extreme, some really fine wines are produced outside any DO because their designers decided the conditions set by the regulating council were not optimum to produce the wine they had in mind, or because the vineyards happen to be located just outside the geographical boundaries of the DO. As a notable example, the marquis of Griñón has recently managed to be granted a “Denominación de vino de pago” (sort of a microDO for his own vineyard) under the name Dominio de Valdepusa.

The Evolution of the Icewine Martini part 1

Article by Phil Cheevers

First, a Little about Martinis Before Icewine

There is a rampant discussion in the world of mixed drinks about what a martini really is. One thing that is clear, the original, or pure martini has spawned a fabulous amount of innovation and this has resulted in the Canadian Icewine martini, the most delicious variation of martini yet.

The absolute purists will say that the only true martini is a mixture of gin and vermouth, stirred, and garnished with an olive. Nothing else is a martini, they demand. Not Icewine, not vodka, not anything else. The great thing is that the ‘real’ martini is lost in time and lore, so in the words of my uncle who claims to know such things, “what follows is as close to the truth as I can remember”.

In the late 1800s, according to the New and Improved Illustrated Bartending Manual, was simply 1/3 Vermouth, 2/3 Gin, and a dash of orange bitters.

Then in 1954, along came 007, “Bond, James Bond” in Ian Fleming’s Casino Royale and the evolution of the martini took a giant leap with the introducing of a novel form of the drink and Bond’s justification.

“A dry martini,” he said. “One. In a deep champagne goblet.””Oui, monsieur.”

“Just a moment. Three measure of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large, thin slice of lemon peel. Got it?”

“Certainly, monsieur.” The barman seemed pleased with the idea.

“Gosh, that’s certainly a drink,” said Leiter.

Bond laughed.

“When I’m..er..concentrating,” he explained, “I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.”

Over the years, the martini developed into variations like:

* Vodka martini: simply vodka and vermouth

* In and out martini: Pour vermouth into the glass, swirl, pour the vermouth out, pour in the gin, and serve. (Richard Nixon’s favourite )

* A Churchill is even more dry. Stir the gin, wave an unopened bottle of vermouth over the glass or place the cork of a vermouth bottle in the far corner of the bar.

* The Roosevelt is a regular martini that FDR enjoyed in the White House after the repeal of Prohibition. It is simply a regular martini with two olives for a garnish instead of one. In some circles, an even number of olives is a sign of bad luck. Roosevelt also liked a Dirty Martini, which was simply a regular martini with olive brine added.

* Naked or Diamond martini is made without ice after chilling the glass and ingredients.

* A Sweet martini is made with sweet red vermouth, and may be garnished with a maraschino cherry instead of an olive.

* A dry martini refers to less vermouth in the mix

* A burnt martini (also smoky martini) uses scotch instead of vermouth, and can vary in flavour according to the attributes of the scotch used.

And so on. Many, many variations have been tried and tasted and the variations have filled books. Martinis are potent and it is a wonder anyone has ever finished a book on Martinis. I think that Jimmy Buffett expressed this in his song about William Faulkner,”If I Could Just Get It Down on Paper”:

If I could just get it on paper The things that have happened tonight That seems to me to be the big key I’m havin’ too good a time to ever turn Out the lights…

Simple words can become clever phrases And chapters could turn into books Yes if I could just get it on paper But it’s harder than it ever looks

It was important to talk about the origins of the Martini before introducing the Icewine martini.

Why?

The martini is a revered and treasured drink that has enjoyed a renaissance over the past few years. For such a simple drink, ‘renaissance’ means that mixologists have gotten creative with new products like flavoured vodkas, new brands, and Icewine, and this has energized innovation. The winemakers who specialize in Canadian Icewine are using Icewine to further this innovation.

Then along came Canada’s golden treasure, Icewine. Canadian Icewine has replaced maple syrup as the international food symbol of Canada. Bartenders around the world have began to experiment with this Icewine as a new, sweet, cold and exotic ingredient. The origin of the Icewine martini is lost in lore, but there is no doubt that the Icewine martini can rightfully take its place a descendant and welcome variation of the martini.

In Part 2 of The Evolution of the Icewine Martini, we’ll discover how Canada’s liquid gold, Icewine has transformed the Martini yet further than Mr. Bond or Mr. Fleming ever dreamed.

How to Build Your Cocktail Bar, Part 3: Tequila and Mezcal

Article by Katherine Ramos

Last week, we looked at rum in building a home cocktail bar. In this installment, we’re moving to a category that you’ll find few mentions of in dusty cocktail books, but that’s critical to a modern bar: tequila and mezcal. Both have previously suffered bad reputations – too many cheap shots of anything in college will do that–but in recent years, connoisseurs have discovered just how good this stuff can get. A well-made agave distillate can be complex and entrancing, and that quality translates into cocktails.

Tequila and mezcal are subject to different laws and standards; tequila must be made in Jalisco while mezcal can come from anywhere in Mexico (though most is from Oaxaca), and the traditional production processes leave mezcal generally smokier than tequila. However, there’s one thing you should keep in mind while buying either: make sure it’s made from 100% agave. In the case of tequila it should be Weber Blue Agave, and in mezcal, one of many potential subspecies including Tobala and Espadín. Your drink will thank you! Make sure you always have a blanco tequila on hand–we recommend Milagro Silver–and bring in a reposado like 7 Leguas for more advanced mixing.

A bottle of high-quality mezcal, such as Del Maguey Vida, opens up possibilities for creative drink-making. Mezcal is still coming into its own with cocktailians, but there are some interesting possibilities for this smoky, earthy spirit. For some delicious variety, try swapping mezcal for tequila for an subtle twist on old favorites. With their relatively recent entrance into the cocktail world, agave spirits also offer interesting opportunities for substituting in classics; for something a little more unexpected, try swapping out tequila or mezcal in recipes that traditionally call for whiskey.

Margaritathree parts blanco (silver) tequilatwo parts Triple secone part Freshly squeezed lime juice

Shake with ice and strain into a salt-rimmed cocktail glass. Garnish with a lime wedge.

Tequila Old Fashioned(inspired by The Cocktail Spirit with Robert Hess)2 oz reposado tequila2 dashes aromatic bitters1 tsp. agave syrup

Stir with ice and strain into an old-fashioned glass. Garnish with a lemon twist. Until next time, cheers from DrinkUpNY!