Wine thread

[ColchVEGAS]

If you enjoy rosatos look for Frank Cornelissen's Susucaru. It is a field blend rosato from the Mt. Etna region and is very different and good. Unless you do not enjoy natural wines, which can be funky at times and definitely have more variability year to year. The price has been rising on it significantly over the past few years but I used to be able to find that and the Rosso (Nerello Mescalese) for around $20, which is the upper range of what I will typically spend on any wines nowadays.

 

[Umami Zen]

Big fan. Prosecco is my favorite non-Champagne sparkler and as I noted upthread I also love rosatos. The thing we have noticed though is that the quality of prosecco is much more variable than the quality of rosato, and the same goes even moreso for rose proseccos. Valdobbiadene is a reliable DOCG for prosecco (from Veneto) but you don't see it in the roses because of the added grapes.

Riondo is crap, as are most I've tried that are less than $15. But the $15 to $20 range has some really nice ones. Flor (with a fleur de lis on the label) is my favorite and should be around $15 if you can find it. There is also one in a bottle that looks like it is frosted with sugar that is excellent. I can't remember the name but it should be around $19.

Let me know if you find others that are good.

More of a curiosity thing for me. Like rose with different grape varietals more.. Will check out Rosato a little more seriously.

My motivation is more as a food pair choice with first course/salad/soup than as a stand alone .. Maybe with burrata cheese/tomato salad?. Fruit salad like watermelon or strawberry with spring greens??

 

[8893]

More of a curiosity thing for me. Like rose with different grape varietals more.. Will check out Rosato a little more seriously.

My motivation is more as a food pair choice with first course/salad/soup than as a stand alone .. Maybe with burrata cheese/tomato salad?. Fruit salad like watermelon or strawberry with spring greens??

Food pairing is almost always my primary motivation and it pairs very well with most appetizer stuff, as well as with lobster rolls and fried seafood. I like to start with it and I love bringing it to people's houses, even for Christmas holiday parties, because it feels and looks festive and starts everyone off in a good mood. It's an easy bridge to whatever you are drinking or eating next because it doesn't linger on the the tongue; it actually does a nice job of cleansing the palate imo.

 

[Umami Zen]

Food pairing is almost always my primary motivation and it pairs very well with most appetizer stuff, as well as with lobster rolls and fried seafood. I like to start with it and I love bringing it to people's houses, even for Christmas holiday parties, because it feels and looks festive and starts everyone off in a good mood. It's an easy bridge to whatever you are drinking or eating next because it doesn't linger on the the tongue; it actually does a nice job of cleansing the palate imo.

If you want to have fun with your friends.. Check out a Rose of Cabernet.. Has the Cab color but the Rose lightness and weight. Not a big money maker for the vineyards so sometimes hard to find but keep an eye out for it..

People see the color and say no way this wine is going to have a rose lightness to it re: mouthfeel and texture.. Blows them away.

Current rose favorite is Fleur de Mer.. Provence.. Nice price point and highly rated.

 

[8893]

If you want to have fun with your friends.. Check out a Rose of Cabernet.. Has the Cab color but the Rose lightness and weight. Not a big money maker for the vineyards so sometimes hard to find but keep an eye out for it..

People see the color and say no way this wine is going to have a rose lightness to it re: mouthfeel and texture.. Blows them away.

Current rose favorite is Fleur de Mer.. Provence.. Nice price point and highly rated.

Have not had rose of cabernet. Will look for it. Thanks.

Had Fleur de Mer on Saturday night at my cousin's house; it's one of her favorites, too. I liked it and Mrs. 8893 loved it. I like the good ones from Provence and I know they are the classic style, but I rarely buy them because the lower end is uninspiring and the higher end is usually around $5+ bucks more than I like to spend. Mt. Carmel has this nice one from Corsica recently and I picked up a case (which was the last of their stock), so it's my current fave:

2019 Domaine Vetriccie Rose, Corsica

The Vetriccie estate is sustainably farmed in the Corsican town of Aghione on the island of Corsica. The vineyards are perfectly situated between the mountains and the sea. This is a blend of Niellucciu, Sciaccarellu, and Grenache. With these native varietals it offers a welcome change from the typical Roses that come from Southern France. In addition to the fruit, with hints of berries and honeydew melon, it has a welcome minerality and energy. It displays perfect balance and a mouthwatering finish. The warmer weather is just around the corner and this is the perfect way to celebrate it.

$11.99 (was $17.99) only bottles remain

 

[HuskyHawk]

Big fan. Prosecco is my favorite non-Champagne sparkler and as I noted upthread I also love rosatos. The thing we have noticed though is that the quality of prosecco is much more variable than the quality of rosato, and the same goes even moreso for rose proseccos. Valdobbiadene is a reliable DOCG for prosecco (from Veneto) but you don't see it in the roses because of the added grapes.

Riondo is crap, as are most I've tried that are less than $15. But the $15 to $20 range has some really nice ones. Flor (with a fleur de lis on the label) is my favorite and should be around $15 if you can find it. There is also one in a bottle that looks like it is frosted with sugar that is excellent. I can't remember the name but it should be around $19.

Let me know if you find others that are good.

@Umami Zen Interesting. I do like US sparkling wine as sort of a mid-grade between most Prosecco and Champagne. Roederer Estate is quite good. Gruet in New Mexico is nice. I miss S. Anderson, which was my favorite by far when I lived out there. Have also had some really good and interesting Crémant. One of my favorite Champagnes at the moment is the only grower-producer in Sillery. The NV Brut is really nice and doesn't break the bank. I prefer it to the more generic (and more expensive NV Brut big house Champagne). Home - (champagnefrancoisseconde.com)

Any fans of Cava? The super cheap ones are awful, but up price a little bit I find some I like more than most Prosecco. They are bottle fermented unlike Prosecco.

But then I rarely drink it with food. So my goals may be different.

 

[Umami Zen]

Have not had rose of cabernet. Will look for it. Thanks.

Had Fleur de Mer on Saturday night at my cousin's house; it's one of her favorites, too. I liked it and Mrs. 8893 loved it. I like the good ones from Provence and I know they are the classic style, but I rarely buy them because the lower end is uninspiring and the higher end is usually around $5+ bucks more than I like to spend. Mt. Carmel has this nice one from Corsica recently and I picked up a case (which was the last of their stock), so it's my current fave:

2019 Domaine Vetriccie Rose, Corsica

The Vetriccie estate is sustainably farmed in the Corsican town of Aghione on the island of Corsica. The vineyards are perfectly situated between the mountains and the sea. This is a blend of Niellucciu, Sciaccarellu, and Grenache. With these native varietals it offers a welcome change from the typical Roses that come from Southern France. In addition to the fruit, with hints of berries and honeydew melon, it has a welcome minerality and energy. It displays perfect balance and a mouthwatering finish. The warmer weather is just around the corner and this is the perfect way to celebrate it.

$11.99 (was $17.99) only bottles remain

Will check out your rose from Corsica.. Have actually been there twice.

I am a primarily a value buyer with all varietals. The popular grapes are overpriced (because of demand) and the low end.
As you stated-Can be uninspiring. However, I tend to follow certain growers as they expand their reach/range.

Pinot Noir is an example of a varietal -that to me- is over-priced. I like the Wagner family (Caymus) and have followed young Joseph's products. Meiomi/Belle Glos.. And his most recent Pinot out of Sonoma-- Boen.. Which in Norweigian means "The Farm"..Nice price point and great taste(mid 20's).. Mostly found in the Big Box stores like Total Wines..

 

[Umami Zen]

@Umami Zen Interesting. I do like US sparkling wine as sort of a mid-grade between most Prosecco and Champagne. Roederer Estate is quite good. Gruet in New Mexico is nice. I miss S. Anderson, which was my favorite by far when I lived out there. Have also had some really good and interesting Crémant. One of my favorite Champagnes at the moment is the only grower-producer in Sillery. The NV Brut is really nice and doesn't break the bank. I prefer it to the more generic (and more expensive NV Brut big house Champagne). Home - (champagnefrancoisseconde.com)

Any fans of Cava? The super cheap ones are awful, but up price a little bit I find some I like more than most Prosecco. They are bottle fermented unlike Prosecco.

But then I rarely drink it with food. So my goals may be different.

IIRC.. The Brad Pitt project in France which has the rose that's popular(Miraval) is coming out with a Pinot Noir influenced champagne soon. Primarily at the suggestion of his business partner--Vintner Marc Perrin-- who has growing experience in both the Pinot Noir/Burgundy and champagne space.

 

[8893]

@Umami Zen Interesting. I do like US sparkling wine as sort of a mid-grade between most Prosecco and Champagne. Roederer Estate is quite good. Gruet in New Mexico is nice. I miss S. Anderson, which was my favorite by far when I lived out there. Have also had some really good and interesting Crémant. One of my favorite Champagnes at the moment is the only grower-producer in Sillery. The NV Brut is really nice and doesn't break the bank. I prefer it to the more generic (and more expensive NV Brut big house Champagne). Home - (champagnefrancoisseconde.com)

Any fans of Cava? The super cheap ones are awful, but up price a little bit I find some I like more than most Prosecco. They are bottle fermented unlike Prosecco.

But then I rarely drink it with food. So my goals may be different.

For some reason the Cava bubbles tend to upset my stomach and I find Prosecco bubbles much more mild.

I use Cremant in my French 75s, which call for Champagne.

As for Champagne, our favorite indulgence is Billecart-Salmon Brut Rose, but it ain't cheap, so only for special occasions (although a client just sent me a magnum of it as a thank you last week so now I am hunting for a really special occasion!).

 

[HuskyHawk]

For some reason the Cava bubbles tend to upset my stomach and I find Prosecco bubbles much more mild.

I use Cremant in my French 75s, which call for Champagne.

As for Champagne, our favorite indulgence is Billecart-Salmon Brut Rose, but it ain't cheap, so only for special occasions (although a client just sent me a magnum of it as a thank you last week so now I am hunting for a really special occasion!).

Billecart Salmon is the one my wine class teacher at UCSC introduced me to. Fantastic stuff. You might like the rose from the place in Sillery as a cheaper option if you find it.

 

[storrsroars]

Any fans of Cava? The super cheap ones are awful, but up price a little bit I find some I like more than most Prosecco. They are bottle fermented unlike Prosecco.

I'm not a big consumer of any bubbly at home, although I usually do have a bottle of prosecco around in the summer However, I've found the entire category, at all price levels, tastes better when you're drinking it where it's grown. If a travel partner suggested sharing a bottle of champagne here in US, I'd likely try to persuade them to choose something else, but in Europe or ANZ, I'd have no issue with the local bubbly as I find I enjoy them - probably because they're inexpensive yet quite quaffable.

In general, I find house wines of any style at low and mid-range eateries in Europe are on a completely different level than house wines in mid-range eateries in the US. Might be the setting, might be they actually care about what they serve. I'm not sure.

I have yet to get to Spain (now #1 on bucket list), but people I trust who've been who wouldn't touch a bottle of Freixinet adore the cheap cavas they slammed at tapas bars and restaurants over there.

 

[Umami Zen]

I'm not a big consumer of any bubbly at home, although I usually do have a bottle of prosecco around in the summer However, I've found the entire category, at all price levels, tastes better when you're drinking it where it's grown. If a travel partner suggested sharing a bottle of champagne here in US, I'd likely try to persuade them to choose something else, but in Europe or ANZ, I'd have no issue with the local bubbly as I find I enjoy them - probably because they're inexpensive yet quite quaffable.

In general, I find house wines of any style at low and mid-range eateries in Europe are on a completely different level than house wines in mid-range eateries in the US. Might be the setting, might be they actually care about what they serve. I'm not sure.

I have yet to get to Spain (now #1 on bucket list), but people I trust who've been who wouldn't touch a bottle of Freixinet adore the cheap cavas they slammed at tapas bars and restaurants over there.

One reason why the same bottle of wine in Europe tastes differently than that bottle of wine in the US is the lack of preservatives needed in the home country vs. the requirement of those preservatives to be in the wine for shipping to the US.

 

[ColchVEGAS]

Open the bottle and let it breathe for a good 30 minutes min and you will find the wine will get back to is intended flavor profile. Even better aerate the bottle into a carafe and then let it breathe.

 

[8893]

Open the bottle and let it breathe for a good 30 minutes min and you will find the wine will get back to is intended flavor profile. Even better aerate the bottle into a carafe and then let it breathe.

For reds, I'm a big fan of using the Vinturi aerator:

 

[Umami Zen]

For reds, I'm a big fan of using the Vinturi aerator:

Have the same.. One for whites/pinks.. One for reds.

 

[8893]

Have the same.. One for whites/pinks.. One for reds.

Do you think it makes a difference for whites and pinks? If so, how?

 

[Umami Zen]

Do you think it makes a difference for whites and pinks? If so, how?

IMO.. Non-scientific.. For Chards (not a huge fan).. It opens them up as it would a red. As a contrarian. .I also believe a younger wine benefits from the aeration process --which most whites and pinks are..

To my taste.. It rounds out the younger wines so that they're more drinkable quicker and more enjoyable. Just me. I think the word I'm looking for it makes them more thirst-quenching than acidic and/or tart.

But food will always dictate my choices for matching as well as your drinking vessel/wine glass shaped to the varietal.

Edit: Next time you're opening up a white or pink.. Do your own taste test with the aerator.. Small glass with.Small glass without..See if it works for you.

 

[storrsroars]

One reason why the same bottle of wine in Europe tastes differently than that bottle of wine in the US is the lack of preservatives needed in the home country vs. the requirement of those preservatives to be in the wine for shipping to the US.

I'm speaking specifically to house wines. The bottles you'd get as a house wine in places I've been overseas are generally not exported to the US. And what's served as house wine at mid-range restaurants in the US is generally only slightly above plonk.

I won't question your knowledge on the subject or your appreciation of wines, but much like the asparagus comment on the Ruth's thread, the above comment on preservatives is fairly condescending to the audience of this thread. Common knowledge, y'know. Just sayin.

 

[Umami Zen]

I'm speaking specifically to house wines. The bottles you'd get as a house wine in places I've been overseas are generally not exported to the US. And what's served as house wine at mid-range restaurants in the US is generally only slightly above plonk.

I won't question your knowledge on the subject or your appreciation of wines, but much like the asparagus comment on the Ruth's thread, the above comment on preservatives is fairly condescending to the audience of this thread. Common knowledge, y'know. Just sayin.

No condescension meant.. Thought it was a thread about sharing our experiences with wine/food. to the curious. As I am and have already learned quite a bit in the short time of the thread being up.

Asparagus comment was intended to a particular post and perhaps not everyone reading was aware of its matching challenges.

My knowledge is limited and is influenced by my experiences with wine. I prefer to hang out with wine enthusiasts rather than wine snobs. Sharing experiences and knowledge helps everyone enjoy the next glass.

 

[HuskyHawk]

I'm speaking specifically to house wines. The bottles you'd get as a house wine in places I've been overseas are generally not exported to the US. And what's served as house wine at mid-range restaurants in the US is generally only slightly above plonk.

I won't question your knowledge on the subject or your appreciation of wines, but much like the asparagus comment on the Ruth's thread, the above comment on preservatives is fairly condescending to the audience of this thread. Common knowledge, y'know. Just sayin.

I think the reason is direct sourcing. Our whole distribution system is a horrific nightmare, as you know better than most. When I'm drinking a "house wine" in the Loire Valley, I can be fairly sure that they procured it directly from a local vineyard, no distributor, no retailer. In the US the house wine has to be substantially inferior to be sold at the same price point. In Europe this even applies to cider. In Honfleur (highly recommended!!) the local restaurants all had house ciders from local producers in Normandy. They skip the bottling, put it in a cask and sell farm/orchard to restaurant who has it on tap. It was also this way with wine when I was in Portugal. Haven't been to Spain or Italy, but I'd be surprised if the model isn't the same. In contrast, the house wine in the UK or Ireland is pretty much like in the USA. Something that went through the distribution process.

 

[8893]

I In Europe this even applies to cider. In Honfleur (highly recommended!!) the local restaurants all had house ciders from local producers in Normandy. They skip the bottling, put it in a cask and sell farm/orchard to restaurant who has it on tap.

If you like the Normandy style ciders, look for Christian Drouin and Etienne Dupont, both imported by B.United and both excellent.

B.United is also connected with OEC and apparently brings in casks and gives them to OEC, which both experiments with them and pours them on tap at their place in Oxford (which I have yet to visit, but plan to do soon).

 

[Umami Zen]

If you like the Normandy style ciders, look for Christian Drouin and Etienne Dupont, both imported by B.United and both excellent.

B.United is also connected with OEC and apparently brings in casks and gives them to OEC, which both experiments with them and pours them on tap at their place in Oxford (which I have yet to visit, but plan to do soon).

Absolutely no experience with ciders other than plain old apple cider. How are they best appreciated and with what food (if any) works?

 

[storrsroars]

No condescension meant.. Thought it was a thread about sharing our experiences with wine/food. to the curious. As I am and have already learned quite a bit in the short time of the thread being up.

Asparagus comment was intended to a particular post and perhaps not everyone reading was aware of its matching challenges.

My knowledge is limited and is influenced by my experiences with wine. I prefer to hang out with wine enthusiasts rather than wine snobs. Sharing experiences and knowledge helps everyone enjoy the next glass.

I usually try to be as diplomatic as I can, but as both 8893 and HH will tell you from political discussions, I fail quite a bit.

I'm no expert, but I do know a decent amount. I'd say I'm well behind 8893 and HH on scope of knowledge, and perhaps even behind you on current trends as I haven't had a rosé anything since the 70s. My professional tasting experience isn't even wine, it's coffee, but many of the same principles apply regarding both descriptors and how different beans coupled with terroir presents itself in determining flavor, body, and pretty much everything else.

So apologies if I seemed a bit rough there. Not trying to be a thread cop, but as the thread is mostly the four of us and as I already pretty well know the scope of 8893's and HH's wide knowledge, your comment just struck a nerve.

Anyway, in describing how far my wine collection and collector interest has fallen, I'm posting a couple photos of my "cellar", which runs the length and width of my front porch. It was here when I bought the house. Not temp controlled, but right now it's 80F outside and the thermometer is 60F. Never gets below 44 or above 68 tbomk.

From about 2002, a year after we bought the place, to 2008 or so, the two racks in the right photo were mostly full, the closest is whites and the one next to it is reds. The one against the side wall had a handful of ports, sherrys and other fortified things. At the height of my obsession I had roughly 150 bottles. Right now there are a dozen bottles total. And I don't even have a decent spread of varietals. The four whites you see... two albarinos and two Conundrums. On the reds, there's the Montelena, a couple of pinots, a malbec, a super Tuscan, a bordeaux, a tempranillo, and a rioja.

The two wooden boxes on the floor in the back are from a bizarre winery in CA called Jarvis. An eccentric rich dude who created a huge tunnel/cave under a large hill in Napa. If you're out there, it's worth visiting. The wines are decent, if overpriced (as are most Cali reds IMO), but there are living quarters in the cave, his and her bedrooms, all the production equipment, and just a really oddball vibe to the place. I never used the other rack in the left photo, which is kind of a PITA as it's right across from my 2nd electrical box. But I can't throw it away, lol. The main value of it right now is that I can say "wine cellar" when I get around to listing the house.

 

[ColchVEGAS]

Since it seems most of us are more about looking for good value wines a variety or region that flies under the radar is Sicily. For a long time the region was more concerned with quantity rather than quality but that has changed over the past 10 years or so. Their two staple varieties are Nero d'Avola (very similar to Sangiovese) and Nerello Mescalese. Both can be found for relatively inexpensive prices mainly because they have not caught on in the mainstream. Both will be a little more fruity than most Italian dry reds but they really stand up against the popular Italian varietals. Also, the IGT rating is their friend since it allows the wine makers more liberties as they are not held to DOC and DOCG guidelines. I think Nero d'Avola may have recently been given the DOC classification but I tend to prefer the IGT ones as it gives the winemaker more freedom in their process.

 

[Umami Zen]

I usually try to be as diplomatic as I can, but as both 8893 and HH will tell you from political discussions, I fail quite a bit.

I'm no expert, but I do know a decent amount. I'd say I'm well behind 8893 and HH on scope of knowledge, and perhaps even behind you on current trends as I haven't had a rosé anything since the 70s. My professional tasting experience isn't even wine, it's coffee, but many of the same principles apply regarding both descriptors and how different beans coupled with terroir presents itself in determining flavor, body, and pretty much everything else.

So apologies if I seemed a bit rough there. Not trying to be a thread cop, but as the thread is mostly the four of us and as I already pretty well know the scope of 8893's and HH's wide knowledge, your comment just struck a nerve.

Anyway, in describing how far my wine collection and collector interest has fallen, I'm posting a couple photos of my "cellar", which runs the length and width of my front porch. It was here when I bought the house. Not temp controlled, but right now it's 80F outside and the thermometer is 60F. Never gets below 44 or above 68 tbomk.

From about 2002, a year after we bought the place, to 2008 or so, the two racks in the right photo were mostly full, the closest is whites and the one next to it is reds. The one against the side wall had a handful of ports, sherrys and other fortified things. At the height of my obsession I had roughly 150 bottles. Right now there are a dozen bottles total. And I don't even have a decent spread of varietals. The four whites you see... two albarinos and two Conundrums. On the reds, there's the Montelena, a couple of pinots, a malbec, a super Tuscan, a bordeaux, a tempranillo, and a rioja.

The two wooden boxes on the floor in the back are from a bizarre winery in CA called Jarvis. An eccentric rich dude who created a huge tunnel/cave under a large hill in Napa. If you're out there, it's worth visiting. The wines are decent, if overpriced (as are most Cali reds IMO), but there are living quarters in the cave, his and her bedrooms, all the production equipment, and just a really oddball vibe to the place. I never used the other rack in the left photo, which is kind of a PITA as it's right across from my 2nd electrical box. But I can't throw it away, lol. The main value of it right now is that I can say "wine cellar" when I get around to listing the house.
View attachment 67532

No apologies needed .Terroir is king in many agricultural products.. One of my best friend's sons has a coffee company out of Burlington Vt that's starting to get some national visibility. Beans from all around the world.

Always enjoy a cup of coffee but the caff can do a number on my biochemistry so I try to pick and choose my spots.

Cellars are nice but overrated.. Can you enjoy sharing one of your favorite bottles with family/friends?? That's more important to me as you tell them the story about the grape/bottle/vintner and your attraction/connection to that particular bottle.

All good.

 

[8893]

Since it seems most of us are more about looking for good value wines a variety or region that flies under the radar is Sicily. For a long time the region was more concerned with quantity rather than quality but that has changed over the past 10 years or so. Their two staple varieties are Nero d'Avola (very similar to Sangiovese) and Nerello Mescalese. Both can be found for relatively inexpensive prices mainly because they have not caught on in the mainstream. Both will be a little more fruity than most Italian dry reds but they really stand up against the popular Italian varietals. Also, the IGT rating is their friend since it allows the wine makers more liberties as they are not held to DOC and DOCG guidelines. I think Nero d'Avola may have recently been given the DOC classification but I tend to prefer the IGT ones as it gives the winemaker more freedom in their process.

I like the Nero d’Avola and agree it’s a nice value.

Through a Mt. Carmel closeout I recently discovered a Sicilian white called Grillo, a DOC I had never heard of. Really nice dry white and it was $6.99 on closeout for a bottle that was originally priced $15 to $20. I bought a couple bottles and then bought them out of their stock a few weeks later. Easy summer quaffer, especially with seafood. I’m convinced that the only reason for the drop is that no one had any idea what it is. And it’s more yellow than you would expect for a wine this dry, So maybe people don’t perceive it as a wine they would like.

 

[storrsroars]

Cellars are nice but overrated.. Can you enjoy sharing one of your favorite bottles with family/friends?? That's more important to me as you tell them the story about the grape/bottle/vintner and your attraction/connection to that particular bottle.

Being in suburban Pittsburgh, most of my friends and acquaintances these days drink light beer, White Claw and Fireball, lol.

Was never much of a wine storyteller anyway. I would just hope they liked what I was serving. I bored a lot of people with coffee talk though.

Burlington is home to one of the best coffee analytics labs in the nation, Coffee Enterprises. I interviewed there years ago and much as I thought I knew, I was completely humbled by the level of their expertise and flew home with my tail between my legs. Actually an amazing number of quality coffee shops for a town as small as Burlington, so your son's friend should do well.

 

[Umami Zen]

Being in suburban Pittsburgh, most of my friends and acquaintances these days drink light beer, White Claw and Fireball, lol.

Was never much of a wine storyteller anyway. I would just hope they liked what I was serving. I bored a lot of people with coffee talk though.

Burlington is home to one of the best coffee analytics labs in the nation, Coffee Enterprises. I interviewed there years ago and much as I thought I knew, I was completely humbled by the level of their expertise and flew home with my tail between my legs. Actually an amazing number of quality coffee shops for a town as small as Burlington, so your son's friend should do well.

If you want to visit their website out of curiosity.. Brio Coffeeworks. Nate Van Dusen

Introduced us to the Chemex way of java prep

 

[storrsroars]

If you want to visit their website out of curiosity.. Brio Coffeeworks. Nate Van Dusen

Introduced us to the Chemex way of java prep

I've actually heard of him as I used to be in the Roaster's Guild, which runs the competition he's entered a couple of times.

 

[8893]

Absolutely no experience with ciders other than plain old apple cider. How are they best appreciated and with what food (if any) works?

Well a proper answer entails more than I can give right now, but I’ll start by saying it’s more complex and a better food companion than beer. There is a broad and ever-increasing range of styles and flavor profiles.

The Normandy style is made with a type of spontaneous, wild fermentation called “keeving” that produces a very distinctive style. Using champagne yeast can mimic the carbonation and funkyness a bit; but I think most American ciders use ale yeast.

I first got turned onto the Normandy style ones decades ago as a beer geek with beer geek friends who turned me on to it. Try one and see if you like it. They would pair well with cheeses, charcuterie, light appetizers and probably BBQ because the apple component almost always finds a way to work with BBQ for me for some reason.

Most American ciders are made with yeast ale and range from ones that taste just like plain old apple cider (Downeast is probably the best regional example; Citizen Cider’s Unified Press and Stormalong’s Blue Hills (from CT apples!) are others to look for) to ones that taste like IPAs and sours and most things in between (except no stout or porter equivalents…yet).

I first started drinking them regularly when I was looking to stop drinking beer because it didn’t agree with me. I was a hop head so I started with the ones with that profile and am still drinking them regularly now. Stowe Safety Meeting; Citizen Lake Hopper; Bad Seed and many others.

For sours, Graft Cider out of Newburgh, NY has some of the most interesting ones. Crazy labels and crazy flavors and lots of collaborations. I’ve met the people behind it and they are really smart and good and interesting. I like most of their stuff, although some of it gets a bit out there.

There are also some really nice high end craft ones in the states. Millstone (where the Graft kids got their start), and too many to mention in upstate New York, in the Finger Lakes area, which is really ground zero for the cider renaissance in this country. Angry Orchard (owned by Sam Adams) actually makes some amazing high end ones as well.

To be continued…