Bottle/Tap: Bottle, 22 ounce
With the first snow fall hitting New Hampshire last week (WTH right?), I thought it appropriate to sample a brown ale for the impending chill. Although an imperial porter would have been better in retrospect, I elected to try something that was lighter in body mass yet huge on flavor. The folks at Rogue Ales do an excellent job of producing unique beers with catchy names and sharp tastes. I’m happy to report that this beer has earned a spot as one of my favorites.
Taking out the big glass, I had this sitting in the
Archive for October, 2011
ONEHOPE 2009 Sauvignon Blanc
by Shannon Cyr on October 28th, 2011 | California Wine, White Wine, Wine
Wine Category: White
Type of Wine: Sauvignon Blanc
Producer: ONEHOPE Wine
Vintage: 2009
Region: Napa, Sonoma and the Central Coast of California
Alcohol: 13.5%
Average Price per Bottle: $18.99
Tonight, we finished off the final ONEHOPE wine in our collection – the Sauvignon Blanc. Like the other ONEHOPE wines, the ONEHOPE Sauvignon Blanc was hand-crafted in partnership with Rob Mondavi, Jr. from select vineyards in Napa Valley, Sonoma County and California’s Central Coast.
Appearance: The wine was light and clear.
Color: The ONEHOPE Sauvignon Blanc was a light straw color.
Type of Wine: Sauvignon Blanc
Producer: ONEHOPE Wine
Vintage: 2009
Region: Napa, Sonoma and the Central Coast of California
Alcohol: 13.5%
Average Price per Bottle: $18.99
Tonight, we finished off the final ONEHOPE wine in our collection – the Sauvignon Blanc. Like the other ONEHOPE wines, the ONEHOPE Sauvignon Blanc was hand-crafted in partnership with Rob Mondavi, Jr. from select vineyards in Napa Valley, Sonoma County and California’s Central Coast.
Appearance: The wine was light and clear.
Color: The ONEHOPE Sauvignon Blanc was a light straw color.
Using Aperol
by Dennis Mayer on October 27th, 2011 | Ask the Bartender
I have seen Aperol on more bar shelves lately. I would like to try using it in cocktails, but I do find it to be quite bitter. Do you have any recipes for a cocktail that will allow the Aperol to add some bite without making the drink overly bitter?
Aperol, along with its fellow bitter liqueurs Campari and Fernet, are enjoying a bit of a renaissance. Bartenders and their customers are rediscovering classic cocktail recipes and developing an enjoyment of more complex, less sweet flavors and drinks. (Bartenders in particular love Fernet because its extremely bitter blend of herbs
Aperol, along with its fellow bitter liqueurs Campari and Fernet, are enjoying a bit of a renaissance. Bartenders and their customers are rediscovering classic cocktail recipes and developing an enjoyment of more complex, less sweet flavors and drinks. (Bartenders in particular love Fernet because its extremely bitter blend of herbs
The Glenlivet 12 Year: Staying Power
by Jason Lightner on October 26th, 2011 | Liquor
I ever tell you guys how much of a glutton for punishment I am? No? Never?
So I'm at my favorite Indian restaurant, getting some delicious chicken tikka masala, and I decide to get it "hot". Bear in mind, this deviates from my normal order of "medium" by an order of magnitude hovering around 3 million. The waitress warned me, but foolishly I pressed on. You ever sweat in fifty-degree weather? I have – it's an entirely different experience, let me tell you. Yet, no matter how hot the food was, it was that much more tasty; it was
So I'm at my favorite Indian restaurant, getting some delicious chicken tikka masala, and I decide to get it "hot". Bear in mind, this deviates from my normal order of "medium" by an order of magnitude hovering around 3 million. The waitress warned me, but foolishly I pressed on. You ever sweat in fifty-degree weather? I have – it's an entirely different experience, let me tell you. Yet, no matter how hot the food was, it was that much more tasty; it was
Villa Cerrina 2010 Montepulciano D’Abruzzo
by Dennis Mayer on October 25th, 2011 | Budget-Friendly Wine Review
I usually prefer just about any kind of wine to French wine. (I say this as an unsupported admission, not as any sort of critical insight.) To me, drinking wine should be an everyday experience, and the Italian approach to wine seems to fit better with that. (I would probably be more likely to choose a nice Bordeaux if I wanted to buy something a step or two above my normal purchases, so I don't hate French wine, per se ... I just admit that I can't afford the good ones.)
Today's wine is a very good value pick -
Today's wine is a very good value pick -
