Wine Category

Michael and I received a bottle of Big Fire Pinot Noir for Christmas and finally got around to tasting it over the weekend. I love getting wine as a gift – it’s always fun seeing what type of wine someone picks out for me to try. I’m not at all surprised this was a Pinot Noir since I’ve made it pretty well known that Pinot Noirs are my favorite type of wine. I was excited to see the Big Fire was another Oregon wine – the more I try Oregon wines, the more I like them.

Appearance: The wine was light and clear.

Color: The 2009 Big Fire Pinot Noir had rich plum color.

Aroma: The wine had a pleasant fruit bouquet. At first I detected the aroma of ripe red cherries, plum and pomegranate. I was able to pick up a delicate earthy spice mixed in with some floral notes, but the fruit aroma was the strongest.

Flavor: This was a light-bodied wine with a soft mouth-feel. The wine opened up with the red fruit flavors before giving way to mild spice. The finish was incredibly smooth, with no noticeable tannins. Upon my second taste, I was able to pick up the wild rose and mushroom spices noted by the producer. This was a well-balanced, soft, and easy to drink wine.

Pairs Well With: The 2009 Big Fire Pinot Noir would pair well with filet mignon, pasta dishes, and steak-cut seafood like Mahi-mahi.

Additional Comments: This is an excellent wine for new wine drinkers who may prefer a lighter, fruitier wine; however, it shouldn’t be overlooked by established red wine drinkers. The 2009 Big Fire Pinot Noir has enough body to appeal those who prefer heartier, richer reds.

Overall Rating: I could drink this wine daily.

We are hosting a party for the Super Bowl.  Is there a football-themed drink that we could serve to our guests?

You mean, other than beer? At a Super Bowl party?
While I’d assume most of your guests will have the same reaction (or stick to soft drinks), serving other drinks wouldn’t be entirely wrong. There are not any football-themed drinks, no… but at an event like a Super Bowl party, your best bet is probably to mix up a big bowl of punch, set it next to a big tub of chilled beers, and let the guests decide which they’ll drink. (This has the added advantage of allowing you to fulfill all of your bartending duties as host before the guests arrive — so that during the party, you can just watch the game, enjoy your company, and let them take care of themselves.)

The recipe below draws from a couple of different recipes from Jerry Thomas’s bartending handbook, written in 1887, when punch was, apparently, a big deal. (Over half the book is dedicated to the stuff.) Esquire magazine’s drinks correspondent, David Wondrich, has written an entire book on the subject. I don’t know if his efforts will lead to a “punch” revival, but they could at least make your future party-hosting duties a bit easier.

In the meantime, try this recipe. While you can mix everything up right before your doorbell starts to ring, make sure to allow yourself at least a couple of hours before the party for the first couple of steps. The longer you can let the lemon peels sit in the sugar, and then steep in the hot water, the more flavor you’ll extract, and the better your punch will taste. Make sure you warn your guests that this is a quite potent punch, and as always, remind everyone to drive safely (and sober). To facilitate that, do make sure you have plenty of soda on hand, and maybe even some coffee. Remember, not everyone is as much of a lush as we are.

Super Bowl Punch

• 1 cup sugar
• Six lemons
• 4 cups hot water
• 2 bottles brandy
• 1 pint spiced rum
• 1/2 pint triple sec or orange liqueur
• 1 bottle champagne
• 1 quart green tea
• 1 quart cranberry juice

Peel the lemons, slicing rinds thin. Combine lemon peels and sugar in a bowl; stir thoroughly, and let sit at least 1/2 hour. The sugar will extract oils and flavors from the lemon peels. After at least 1/2 hour, pour the hot water over the lemons and sugar, and stir until all sugar is dissolved. Let that mixture steep for at least 1/2 hour, then strain and chill the liquid. (You can discard the lemon peels.)

Squeeze the already-peeled lemons, and add the juice to the chilled sugar water. In a large punch bowl, combine that mixture with all other ingredients, and stir thoroughly. Serve with ice on side; to keep punch chilled, consider freezing one big block of ice (maybe in a smaller bowl?) and letting it float in the punch bowl.

I had the opportunity to attend a college party this past weekend and, as it was 80’s themed, I couldn’t pass it up. “Aren’t you a little old to be going to college parties?” you might ask. Well… yes. Yes, I am. But that’s beside the point. You see, I’ve never been to these sorts of shindigs, and I found the whole idea fascinating. Like Donnie Brasco, I infiltrated the college lair and found out the kids’ dark secrets. Mwahahaha.

It was not nearly as exciting as I’d imagined, although it afforded me the opportunity to sample some Everclear, so it was decidedly worth it.

Here’s the thing about this drink. You don’t shoot it unless you’re already missing a few million brain cells. Just don’t do it. I had a small sip out of the bottom of the bottle used for making the evening’s jungle juice mixture and let me tell you, I wish I’d stayed in the jungle. Everclear is nasty on its own. The smell is straight astringent and the taste is how I imagine sipping gasoline might be. I would rather chew glass than do that again.

In the jungle juice, however, it was quite pleasant. It was mixed in the appropriate proportions, so it gave a slight kick and an enveloping warmth that lingered well after the sip. In my mind, this is the only sensible way to drink this evil behemoth.

Everclear has other uses as well, like in cooking and furniture polishing; it’s even adaptable enough to be used as fuel in camping stoves.

The price can vary depending upon where you are, geographically speaking (and the legalities of the spirit in your area), however, a 750ml bottle of 190-proof Everclear will usually set you back under twenty bones. Just be careful, okay?

On a side note, anyone who can tell me exactly how this is done gets a cookie.

Consulting my always-reliable source for wine knowledge, Wikipedia, I’ve learned that moscato, made from the muscat grape (in this case, the white variety), is often made as a fortified wine, or even (in Italy) as a sparkling wine. Alternatively, it can make a sweet dessert wine, like today’s bottle, a 2011 J.W. Morris moscato. Value-priced at a ridiculous $4.99 at Trader Joe’s, today’s wine is just like the one I’d tasted before — maybe not the most complex wine you’ll ever find, but still fun. It’s not so sweet that it’s cloying, and it’s interesting enough that a seasoned wine drinker wouldn’t mind knocking back a glass. At the same time, it’s very accessible for any houseguests who aren’t normally wine drinkers.

How’s it look? The Moscato is a very light, translucent yellow-amber color. The wine seems thin in the glass, but leaves thick legs on the side, suggesting a high sugar content.

How’s it smell? No strong fruit notes, tannins, or overwhelming alcohol odors are noticeable on the nose — just some light floral aromas.

But how does it taste? Like candy, basically. The wine is very sweet, as the thick legs suggested — the sweet flavor is more like honey with lemon than straight sugar, but it is the main note you’ll notice in the flavor. There are some light fruit notes — peach or pear — along with just a hint of elderflower, or some other light floral flavor. This is definitely a dessert wine — though at 10 percent alcohol by volume, it’s nothing to be trifled with. In fact, this wine is so sweet and simple, and drinks so easily, you might find yourself quaffing it. Not that we judge in regards to that sort of thing…

What should I eat it with? As a dessert wine, this should be served either alongside something sweet, or in place of it. It would complement a rich slice of chocolate cake, a warm winter cobbler, or maybe a fruity sherbet or sorbet. You won’t get in too much trouble for trying to serve it with dinner, as long as that dinner is on the light side, and not too salty. (The moscato fits the same basic profile as a Riesling, so following the same guidelines would be smart. Asian food, then?)

Ever since this whole 100 Barrel Series started at Harpoon I have done my best to try as many of these special brews as I can get my hands on.  According to this bottle, they are up to 39, but the website says they are at 40.  Either way, today we’re taking a look at a beer brewed with spruce tips.  I’ve seen people make tea out of spruce, so this beer didn’t sound like much of a stretch to me.  I gave this big boy some space in the fridge to cool down and then prepared myself for the tasting process.

As usual, Avid Reader, I grabbed my big glass and began the process of pouring the beer out while chanting my ritual blessing: this better be good since I dropped a bunch of cash for it.  Considering I had no idea what to expect when I started to drink this beer, my expectations were wide open for the flavors I was about to unleash on my tongue.  At first, I wanted to call this an IPA, as it had the same complex flavor and bitter taste associated with an IPA.  Then I noticed there was something sweet tagging along as I kept drinking.  We’re not talking sugar sweet here; just enough to give me pause.

The caramel color and syrup body didn’t sway me from drinking this 7% brew, and I think the spruce took me for a big surprise.  This was by no means a lager or pale ale so the best I can do here is to say that it was close in body and composition to an IPA.  Rather than the overpowering bitter floral flavor smacking your taste buds there was something sweet with a bite lingering around instead.

The best part about drinking beers like this is that I have no idea what to expect — and then the product takes me for a ride that is better than my own expectations.  I would suggest grabbing a bottle of this if you are someone that likes IPA’s or beers with a little something extra under the surface.  A few of the brews in this series are a little too strange for me, but this one was just right.

There are a few hot drinks out there (the hot toddy, the Tom and Jerry, the blue blazer.) There are any number of punches that can be served warm (Esquire cocktail writer David Wondrich has done plenty of research on punches, and wrote this book.) But the list ends soon after that… and except for the toddy, most of those drinks have a high degree of difficulty.

Not so with mulled wine. I have a recipe below, and it’s not a bad one. But it’s more of a starting point than anything else. Mulled wine is nothing but a warm, mildly boozy winter concoction meant to be gulped — well-flavored, yes, but weak enough that it can be gulped with impunity. Mulled wine can warm you up, but it will be very hard to drink enough to mess you up… unless you’re very dedicated. Again, here’s a recipe. You can alter it as you like.

Mulled wine

• 1 bottle wine (preferably something dry and complex — a cab? a malbec?)
• 2 cups apple cider (any fruit juice would work here, but I wouldn’t use citrus, and grape would be redundant.)
• 2 cinnamon sticks
• 4 cloves, ground (and/or 1 tsp. nutmeg, and/or 1 tsp. allspice, and/or even 1/2 tsp. ginger, if you’re feeling frisky.)
• 1 orange, sliced. (For an extra-sweet flavor, roast the orange slices in a casserole dish for 15 minutes, then dump the slices and the resulting juice into the mix.)

Combine all ingredients in a medium- or large-size saucepan, and warm under low heat until hot, but not scalding. Serve in a large mug. Grate extra nutmeg on top to garnish, if desired.

Wine Category:

Over the weekend, my fiancé, Michael, and I set out to dispel the myth that you can’t find a good Pinot Noir for less than $15.00. We ventured up the street to our local wine store and pored over their selection. We were both attracted to Jargon’s bright and playful label. The character on the front of the bottle caught our attention, but it was the jumbled words he was shouting that helped us seal the deal for the purchase, “Just Good Wine.” That’s a pretty bold statement for a $12.00 wine.

Appearance: The wine was light and brilliant.

Color: The 2009 Jargon Pinot Noir had a light ruby color. The wine reflected the light well.

Aroma: I was pleasantly surprised by the aroma. The wine opened up with a bouquet of ripe red berries, mainly strawberries and red cherries. Next, I was able to detect a slight vanilla aroma, followed by a lovely oaky spice.

Flavor: This was a light-bodied wine with a silky smooth mouth-feel. The flavor was really interesting (in a good way!). I was immediately hit with the fruity flavor promised in the aroma, but just as I was able to detect the fruit flavors, the spice and vanilla came through. The finish was nice and long with the spice and vanilla owning the first part but then giving way to a delicate fruit and spice notes.

Pairs Well With: We enjoyed the 2009 Jargon Pinot Noir with Indian food. Just like other Pinot Noirs, the Jargon would be a perfect playmate with any meal.

Additional Comments: While this wine isn’t refined as some of my more expensive favorite Pinot Noirs, it should not be discounted. It was delicious, easy to drink, and surprisingly well-rounded for its price point.

Overall Rating: I could drink this wine daily.

It’s a cozy little pub, with chic decor and a warm atmosphere amidst dim lighting – perfect for meeting a random stranger whom you might eventually find out is not so attractive, after all. Fortunately for me, that game is long in my past. The liquor selection in this place is pretty nice; they stock Hendrick’s gin, which makes the best gin & tonic you will ever have. This particular night, however, I was looking for something darker. You see, I’ve been on this kick of beer and light spirits and I felt I needed to get back to my roots. Luckily, this place allowed me to do just that.

At first I didn’t even see the bottle of The Glenlivet 18 Year staring me right in the face. I could see were Johnnie Walker Red, Black, Gold and Blue. I felt defeated… but off to the right – just a shelf away, was my adventure for the evening. I was elated. It wasn’t The Glenlivet 12 Year, but the 18. This was going to be something special. I ordered it neat and added a small splash of municipal tap water – you know, for flavor.

The 18 Year is slightly darker than the 12 Year, although now that I think about it I could very well have been tricked by Sapphire’s sexy mood-lighting. The aging has done this one well, though, as the subtle aromas of fruit have been enhanced by the brilliance of oaky sweetness. On the first sip, you get the oak in all of its glory, while the finish lingers with the warmth and hint of ash. Each subsequent sip becomes smoother and smoother until it’s just liquid silk dancing on your tongue, bringing you peace and joy in the harsh winter months. This easily became one of my favorites.

At about sixty-five dollars per bottle, it’s a bit of a pop, but hey, it’s really tasty and you deserve to treat yourself every now and then. Right?

The Mayans seem to have it all figured out that the world is going to end next December.  I have a feeling this is going to be a bigger letdown than the infamous Y2K Bug that was going to destroy computers, crash planes and send humanity back to the dark ages  — yet here I sit typing on a computer.  Apocalypse be damned, Avid Reader, we made it through the bug and 2011’s supposed rapture, I don’t fear the Mayans or the Reaper.  The folks at Point Brewing in Wisconsin seem to be capitalizing on the impending end and made a beer to help celebrate.  I just hope they made enough for everyone.

This might be my first foray into the realm of black ales and I’m always happy to try new things when given a chance.  Removing the bottle from the icy depths, I picked my favorite pint glass and began to do a traditional tilted glass pour.  I noticed the body of the beer unfold as it hit the glass, and thought it looked more like a porter than an ale.  Even the roasted smell suggested porter of some kind so I decided to taste test and see what happened.

To my surprise the body of the beer was very light and almost refreshing.  I was picturing something heavy and layered, but came away with a smooth, easy to drink brew.  I was very pleased and all the more happy to keep on drinking.  It wasn’t very bitter, and the roasted taste stuck around for most of the ride.  The one disappointment I noticed was that as the beer hit room temperature, some of that roasted goodness went a little flat and the beer was a little watery.  Also by this time, there wasn’t much left in my pint glass, so it didn’t make a huge difference anyway.

In preparation for the end of days, you should stock up on food, disaster movies, clothing and a case of this brew — because when the time comes, do you really want to toast with champagne?  Have a little class and raise a beer.

Wine Category:

While traveling through the Santa Ynez Valley last month, we stopped off at the Star Lane Vineyard to check out some of their wines. The vineyard rests at the eastern end of the Santa Ynez valley in the “Happy Canyon” region. While we tasted several of the Star Lane wines, their Sauvignon Blanc was one of my favorites.

Appearance: The 2009 Star Lane Sauvignon Blanc presented as a light, clear wine in the glass.

Color: The wine had a greenish yellow tint that resembled bales of hay.

Aroma: At first inhale, the 2009 Star Lane Sauvignon Blanc opened up with a distinct tropical fruit aroma. Sauvignon Blanc’s flavor profile can range from assertively grassy to sweetly tropical. Luckily, this wine was on the sweetly tropical side. I was able to pick up a little mango, pineapple and papaya gently mixed with a slight grassy herbaceousness.

Flavor: First on the palate was a distinct citrus fruit flavor. The most noticeable of these was the flavor of mandarin oranges. The wine is fresh and elegant with hints of apple and pear. The finish is long and crisp, with the slight flavor of baking spice.

Pairs Well With: This wine would pair well with any kind of fish or seafood dish, including halibut, swordfish, sushi, or a classic ceviche. It would also go nicely with cheese and crackers or pear and walnut salad.

Additional Comments: This would be a perfect wine to enjoy during warmer weather. I could see the 2009 Star Lane Sauvignon Blanc being a staple during the late spring and early summer months.

Overall Rating: I really enjoyed this wine. I could drink it daily during warmer months.

Do anti-hangover pills, like Chaser, actually work?

Do seatbelts work? Don’t know if I’d say they “work”, so much as they help. I’d liken them to a bicycle helmet. If you’re going to crash into a wall, you’ll be better off wearing one, but that’s no guarantee you’ll feel perfectly fine the next day.

Let’s stop for a moment and talk about the hangover — a catch-all term used to describe any number of problems that arise from a night of heavy drinking:

• After several hours of intoxication, your brain develops a temporary dependency on alcohol, resulting in a painful withdrawal when (if?) you stop drinking the next morning.
• Unless you’ve been drinking nothing but clear liquor and soda water, you’ve likely taken in an ungodly amount of sugar along with the alcohol. Once that sugar is gone, your body experiences a sugar crash.
• Alcohol, in any form, pulls water out of your body in an attempt to clear your system, which can leave you moderately to severely dehydrated if you haven’t taken in enough water while drinking.
• After a night of drinking, your body devotes all its resources to processing the alcohol and detoxifying your system — which means your body will ignore any other things it may need to heal (like sore arms from a heavy workout at the gym.)
• Cogeners in the alcohol can cause headaches and nausea. Cogeners, a byproduct of the fermentation process, are trace amounts of chemicals like methanol and acetone. They’re (clearly) toxic, and are only removed through natural dissipation over time or through the fractional distillation/filtration process that creates vodka and gin. (Some whiskeys, like Jameson or Jack Daniels, are filtered as well.) Fractional distillation chemically separates ethanol from the other chemicals, and filtration passes the liquor through activated carbon — charcoal, basically, just like the pitcher that filters your water. (Which means yes, if you run cheap vodka through a Brita filter, it will get a bit better.)

So, what can anti-hangover pills do for any of that? Well, here are the main ingredients for Chaser, one of the more popular pills out there: vegetable carbon and activated calcium carbonate. They’re intended to absorb the cogeners just like a filter would. Chaser also includes several remedies to treat the symptoms of your hangover. The directions  indicate you should take a dose when you start drinking,  then every few hours after. They also include (conveniently) a large glass of water with each dose.

Do they work?  They certainly might help. But do you need them? No. Drink plenty of water between your drinks, and make sure you’ve got caffeine and ibuprofen on hand for the next morning (along with, of course, more water.) The caffeine will help with the headache and the  ibuprofen will further help to ease your pain. If you want to absorb the cogeners, a burnt piece of toast will have the exact same effect as the Chaser pills. And if you’re suffering from a sugar crash, I like those Emergen-C vitamin packs you stir into water. They’re designed as a vitamin boost for sick people, but they’ll make you feel better the morning after, too.

In addition to keeping it simple, I’m never caught with my pants down when the bartender comes up and asks what I’ll have. One cannot always be prepared, and one needs to be quick on their feet when it comes to these sorts of decisions, lest one be viewed as a dolt or worse by their company. This will be on the final, so pay attention.

As I was saying, I’m not much into big mixed drinks as I find them distasteful. There has been a perpetual exception for the past few weeks, however, and that is the Long Island Iced Tea. Made with vodka, gin, tequila, rum, triple sec, sour mix, and Coke, this is both one of the most complex drinks one can make as well as one of the simplest. It’s quite simple to remember all the ingredients, and it’s not like it matters, anyway. This is simply a delightful-tasting way to get silly.

When going out to various establishments, you may be tempted to try their various takes on the Long Island. This can be a fun experiment in certain places – particularly those which make it a habit out of crafting unusual and creative beverages. I would caution against this, however, in chain restaurants and bars, which tend to throw expensive ingredients into the mix in an effort to jack up the price, while disregarding the matter of taste, which is what the drink is supposed to bring to the table anyway.

So when a drink is advertised with Grey Goose vodka, know that you can use Ketel One and be fine. When Patron is parroted in the description, opt for 1800 instead. Long story short, you can get a great tasting drink cheaper, and it will go down all the same. And if you’re getting an extremely mixed drink like a Long Island, the kind of booze you add to it won’t matter much anyway.

As you’ve probably noticed, all grapes, whether light- or dark-skinned, have translucent pink flesh inside. Red wines (and whites) get most of their color and flavor from the complex compounds in the grapes’ skins. When the juice made from zinfandel grapes is separated from the crushed skins before fermenting, the result is white zinfandel — low-voltage, simplistic, and quaffable. My unfortunate source on winemaking and wine history, Wikipedia, tells me that the modern method and recipe for producing white zinfandel was discovered almost accidentally, but that once its commercial potential was discovered, it quickly became unstoppable.

But for all that ill repute, zinfandel can make a very decent wine when left to its own devices. Today’s wine, an economy zinfandel from Sonoma County in California, is a sweet, yet well-bodied wine, equally suited for drinks with friends or for sipping with dinner. It won’t be the best wine you ever drink, but if you’re in the mood for something a bit less dry than normal, it’s a nice change of pace.

How’s it look? Dark and opaque, and much more purple than red — something between royal purple and indigo. The legs are thin, especially for a sweet wine like this, but the wine does coat the glass well after it’s been swirled.

How’s it smell? Fairly ordinary — mid-range, nondescript fruit notes with some light floral touches. I don’t notice any tannins or other such harsh touches. That’s a bit surprising, since the bottle tells me this zinfandel is 15 percent alcohol by volume.

But how does it taste? Again, solid, but fairly ordinary. There are sweet berry notes — blackcurrant, or maybe plum. By now, this 2008 wine has aged fairly well, so the tannins are almost nonexistent, and the high alcohol content only serves to clear the palate after every sip. Overall, this a nice, if uncomplicated, wine. I’ll drink it again.

What should I eat it with? I realize it’s mid-winter, but anything grilled — meat or vegetable — would be nice with this zinfandel. Any simple oven-roasted or broiled dish would work as well. Maybe a nice sweet, savory sausage? German meatballs?

This is my second venture for these Colorado brewers.  It is that time of year, Avid Reader, where visions of darker beers are dancing through my head, and this one is no exception.  Porters are a good way to pass the evening if there is a slight chill in the air and you want something stronger than hot chocolate.  Many porters are often flavored with coffee or brewed to be very bitter, and sometimes you get lucky enough to find one that has extra flavor added.  There is something to be said for fresh vanilla beans that are added to a dark beer and that something is: delicious.

When I was making my run for all the coffee brews for last week, I happened upon this beer and decided to grab a bottle.  Seeing that I enjoyed the lighter fare they offered, what was to stop me from enjoying something a little heavier?  Nothing; so I brought this guy home and let him hang out in the fridge for a while.  The time was right and I removed him from the icy dungeon, pulled off the cap and poured out the dark goodness in a pint glass.

There was an inviting aroma to this beer that indicated it wouldn’t be a strong pint.  Lo and behold, it was very mild in flavor for such a dark beer and had some great vanilla taste under the surface.  I found there to be some good texture to this beer, and at 5% it wasn’t that overpowering.  There is a reason I will often turn to a regular porter instead of an imperial cousin; they are lower in alcohol content and pack a lot of good taste.  I have nothing against imperials, not at all, sometimes you just need something to sip that won’t slap you back.

On a whole, I would suggest you go out and grab a case of this beer before the season changes to spring.  As of this writing there hasn’t been any substantial fall of the white stuff in the Northeast, but you know nature, that can all change at the drop of a snowflake.  Until next time, curl up with a pint and stay warm.

Today’s recipe is a simple example of how you can use preserves to create your own fruit-based cocktails in the winter. I’m using raspberry preserves, but you can use blueberry, lemon, apple… whatever you’d like. Since it’s a winter cocktail, we’re using cognac as the base liquor (it warms you so), but any whiskey (save Scotch) could work in its stead. I’m using St. Germain, an elderflower liqueur that’s grown popular in the last few years, to offset the tart raspberry notes with something a bit more complex and delicate, but you could substitute in whatever floats your boat. Want to mix strawberry jam with Midori (melon liqueur)? Apple jelly and limoncello? Get creative — and if you come up with a winning combination, let us know in the comments.

Raspberry-Elderflower Warmer

• 2 oz. cognac
• 1 oz. St. Germain liqueur
• 1 tbsp raspberry jam or preserves

Combine ingredients in a cocktail shaker over ice, starting with the jam. Shake thoroughly to combine, and strain into a cocktail glass.

Wine Category:

My fiancé, Michael, and I just returned from our vacation in California. During our trip back West, we took a private tour of four truly astonishing vineyard tasting rooms. The Rusack tasting room was the last one on our trip, but it supplied us with our favorite Chardonnay of the entire day. It’s surprising to me that even after tasting several different wines all day, we were able to find our favorite wine at the end of the tour; however, the Rusack Chardonnay is no ordinary Chardonnay – it’s a bright, crisp, nicely balanced wine. I think this is partly due to the unique growing climate of Santa Barbara county.

Appearance: The 2009 Rusack Chardonnay was brilliant and light.

Color: The wine had a pale gold color.

Aroma: The 2009 Rusack Chardonnay had a delightful fruit aroma. First on the nose was the mixed bouquet of honeydew melon and orange.

Flavor: The wine had a light-mouth feel. I immediately tasted the melon and citrus notes. The producer notes hints of Asian pear, which were pleasing to find. While this wine was fermented in a mixture of new (40%) and older French oak barrels, it didn’t have an oaky aftertaste. The finish was crisp and refreshingly clean.

Pairs Well With: While the 2009 Rusack Chardonnay can certainly stand on its own, it would be delicious paired with a light pasta dish or grilled chicken.

Additional Comments: This wine will be best while it still has strong young fruit aromas; it should be enjoyed now.

Overall Rating: I could drink this wine daily.

Okay, now that we’ve had time to rationalize our decision, what are we going to do? That’s right – we’re going to throw away our new year’s resolution on something worthwhile, like a delicious cream liqueur!

Hey, not so fast! Did you really think we were going to order a Baileys on the rocks and leave it at that? What do you think this is, drink time with Old Greg? Forget that noise, Chavez. What we’re drinking tonight is a little African gem called Amarula.

Never heard of it? Well that’s just fine because after today, you’ll never forget its name. A South African beverage, Amarula drives its name and deliciousness from the fruit of the Marula tree. This particular fruit is a favorite treat for elephants, who would eat the fermented fruit from the ground and then stumble around all silly and inebriated. Now, who wants to be a drunk little elephant? You do!

So let’s have a glass of Amarula on the rocks. Yeah, I know – it looks like Baileys. You keep telling me that. Trust me, it’s not Baileys. Yeah, it’s got that beige, creamy look to it, and it’s smooth as silk, yes. The taste, however, is something else entirely. Just take a sip and let me know what you think.

Of course it’s good, you fool. When have I ever steered you wrong? The flavor’s sweet, with a hint of fruit. I couldn’t tell you what a Marula fruit actually tastes like, so Amarula may be completely inaccurate. That doesn’t matter to us, though, because it’s damn good!

Hey, hey, hey! Are you on your third glass? Come on, now. It’s only 8 o’clock and this thing’s 17% ABV is going to make you stumble around singing Hakuna Mattata. Ah, what the Hell… Have at it. You deserve it, you know? You kept your resolution for a whole two weeks.

Wait, you want to buy a bottle? No, it’s okay, really. You don’t have to buy me one, too. Look, you’re welcome, but there’s no need to thank me for showing you this drink. It’s what I do. Look, the next time we’re at the liquor store, we’ll pick up a bottle. It’s only around 17 bucks, after all.

Hey! Get off the floor, butt head!

Hinterland, Luna Coffee Stout – I wrote this up a short time ago and found it to be a good addition to my coffee beer repertoire: smooth, subtle and a nice way to kick things off.

Lagunitas, Cappuccino Stout – the strongest of the bunch, weighing in at 9%, it was a surprise.  The light color was interesting, yet the bold coffee flavor took all of us for a loop and might have been the favorite.  The cappuccino made for a mean pint.

Wolaver’s Organic, Alta Gracia Coffee Porter – this was a smooth dark brew that had a good aroma and plenty of coffee flavor.  Made with java from Vermont Coffee Company, this did not disappoint.

Long Trail Brewing, Coffee Stout – an old favorite weighing in at 8% and also made with Vermont Coffee Company beans.  Refreshing in flavor and not overpowering on all fronts, quality as usual from Long Trail.

Troegs Brewing Company, Java Head – there is always some bitter flavor in your average coffee stout; then there are some that slap you in the face.  This brew had plenty of hop flavor and enough coffee to make you realize it wasn’t breakfast time anymore.

Samuel Adams, Black & Brew – a fitting close to a packed afternoon of drinking.  Like the Luna, this was a straight up coffee stout with few surprises and a nice finish.  Good for sipping and watching the despondent crowd as they exited the TD Garden.

There you have it, folks, a round of coffee beers to satisfy your needs; did we miss a few or cover one of your favorites?  Let me know and I’ll keep my eye out for something new to try.

What better way to celebrate the end of the year than with a beer that is the cause for some celebration.  In the past I have enjoyed brews by these folks in Vermont and I was happy to discover a twist on a familiar favorite.  Otter Creek has many fine beers, and to ring in 20 years of brewing service to New England, they’ve upped the ante on their flagship Copper Ale and packed in a lot more punch.

The regular copper is a mellow beer with great color and a smooth body to drink that rounds out to 5%; perfect for a fall afternoon.  For the release of this particular ale, we find the beer sitting in the 12% bracket with a stronger flavor and a tan body.  I was a little intimidated by this one at first, so I let it cool down in the fridge before consumption took place.

Pulling off the cap, the aroma smacked me in the face with some sting.  Higher alcohol beers always have that distinct smell and this was no different.  To tell you the truth, it wasn’t as rough as most beers over 10% tend to be.  This was still smooth with a big bitter kick that I kept dipping back into.  Since New England was preparing for the coldest night of the year, I was glad that the bitterness was around to keep me warm.  Next time I’ll reach for some kind of imperial stout.

I’m always on the lookout for anniversary beers from all sorts of companies.  Chances are the beer will be a limited release and also showcases the full creativity of the brewing company, as they pay homage to what made them famous.  Of course beers like this are tough to find, and if you happen to come across any, I suggest you pick up a pack and share a few with friends.

On a cocktail menu, I saw that a Zombie had 151 proof rum in it, which explains the name.  Obviously this rum will succeed in making someone intoxicated quite quickly, but is there any value to having that liquor in my cabinet?

It’s true. The main value in overproof rums is the high-octane alcohol content — almost twice that of a normal rum. Many folks would see an intrinsic value in stashing a bottle of that ilk somewhere in the back of their liquor cabinet. (Those are the sort of folks who anticipate, with glee, an impromptu visit from one of their old fraternity brothers.) I’d argue that it’s fun — and educational — to be able to whip up, serve, and contemplate a correct Zombie at some point in your life, and considering the alcohol content you’ve astutely observed, that educational session might best be conducted in the safety of your own home.

(This seems like a good place to mention that 151-proof rum is available in both light and dark forms. The former is basically a gamier version of vodka — the latter is like molasses that burns.)

But you’re asking something a bit different. Is there any real reason to keep 151-proof rum in your home? (Perhaps a better translation of your question would be, “is there any sane reason?”) I can think of a couple. But none of them are completely sane, and all of them revolve around the facts behind the “proof” scale.

Supposedly, back in colonial times, alcohol’s strength was determined by mixing a small amount of gunpowder with a small amount of the liquor in question, then attempting to spark the mixture. If the gunpowder still exploded, the liquor was at least 50 percent alcohol by volume — or at least, 100 proof. As the scale has evolved, the “proof” number has become twice the liquor’s alcohol-by-volume percentage. (Want to go further with the gunpowder? A writer for the Atlantic discovered you can use it to flavor your drinks. Really.)

So, what is 151-proof rum good for (at 75.5 percent alcohol by volume), other than accelerated drunkenness? Fire!

It’s essential for making a decent Bananas Foster (which is really a dessert, not a drink, I know, but I don’t think you’ll mind me including it.) Mix up butter, brown sugar, and spices, and saute banana slices in the mixture. Then, add a half-cup of 151-proof rum to the mixture. Stir it, heat it for 15 seconds, turn off the burner, strike a match, and light the bananas on fire. Once the flames die down, serve it over ice cream. It’s delicious, and great for effect.

151-proof rum would also be great for making some sort of a mixture of the Blue Blazer and a hot buttered rum, though if you’re skeptical about even storing a bottle of overproof liquor, I’m sure you’d be doubly skeptical about lighting a drink on fire and pouring it between two mugs. 151 is essential for making an honest-to-god Scorpion Bowl (which, if you don’t know, is basically a Chinese-restaurant form of a Zombie, served in a giant soup bowl, with two-foot long straws .) But again, probably not your cup of tea. So at the end of the day, I’d say if you’re hesitant at all about the 151, you can get by without it. Your drinking experience will safer for it, if not less exciting.

Port fits that bill just fine. Port is a Portuguese fortified wine, made both strong and sweet by the addition of distilled grape spirits near the end of the fermenting process. The extra alcohol kills the yeast in the wine before the fermentation process consumes all the sugar from the grapes, so unlike a liqueur, the extra sweetness here isn’t from added sugar — it’s from the grapes themselves. For all that sweetness, it’s a bit stronger than a standard red wine — usually around 20 percent alcohol by volume. (If you want to know more, read up on it with Dr. Wikipedia here.)

Today’s bottle is a fairly economical bottle of port from everyone’s favorite wine cellar, Trader Joe’s. It retails for about $7 there. For that price, this port is a bargain, as it’s a very pleasant, smooth wine that would serve as a great coda to just about any meal. Pour yourself a gulp or two after dinner tonight, and you’ll see. (And since it’s fortified, a gulp or two will give you the same pleasant after-dinner glow as a glass of red would.)

How’s it look? The port is a deep dark ruby red. It swirls thick, and the extra sugars create some very thick legs.

How’s it smell? Rich and fruity, with broad plum and mid-berry scents, and a hint of some island spices.

But how does it taste? Rich and thick, with a broad plum base and notes of vanilla and molasses. The Morgado doesn’t have a lot of tannins, but the nearly 20 percent alcohol volume does lend the port a bit of a kick. The texture is smooth, but thick.

What should I eat with it?  Dessert, for the most part — though if your meal was too big, you can serve this port in lieu of a dessert, rather than in addition to it. Port is also a great cooking wine — try deglazing a skillet after cooking a steak, then mix in some dijon mustard, salt, and pepper. The sauce will put A1 to shame.

Port also pairs very well with cigars, if you’re the type to smoke them. Dip the tip (the tip you draw from, not the lit tip) into the port between puffs.

Yes? Good.

As New Year’s celebrations tend to go, mine was actually quite relaxing… and quite amusing. On a short retreat to a house in the Poconos, the festivities began by the fire pit. There were some delicious brews before dinner, which was had with a charming Spanish red wine. Afterward we went on a Scotch tasting mission and before you knew it, the drinking games were happening.

One in particular involved a small roulette table and numbered shot glasses. Amazingly enough, the night did not end in expulsion of the expertly-cooked meal that we had earlier. On the contrary, many of us got to experience something quite new – cake flavored vodka, courtesy of Three Olives. Produced in the U.K. by Proximo Spirits, Three Olives vodka comes in a variety of flavors (currently eighteen). Their most notable flavors include triple shot espresso, bubble, vanilla, and root beer. Proximo is the maker of other great brands such as 1800 Tequila and The Kraken Black Spiced Rum.

I’d picked up the cake-infused vodka for giggles a few weeks ago and had a chance to try it before the New Year’s shindig, so I knew what to expect. The liquor smells as you’d expect – it’s got a full-on sweet smell reminiscent of yellow cake with vanilla frosting and a lingering smack of sinus-singeing vodka burn. The vodka pours clear, and if chilled with ice, gains a nice cloudy appearance. The taste’s very sweet up front with a slight burn on the finish and the lingering taste of vanilla after the shot. Chilling is not necessary, but does take the slight burn away.

This vodka is an excellent with traditional mixers like orange juice or cranberry juice, and goes astonishingly well with a refreshing Coca Cola. Yes, I said Coca Cola. Don’t use Pepsi – that would be a waste of perfectly good vodka.

At around $20 for a 750ml, Three Olives is an affordable way to throw some variety into your fun-filled evenings. Now that I’ve conquered the cake, I’m looking forward to trying their other flavors.

Wine Category:

The Seghesio Zinfandel is produced in the same area as one of my all time favorite Zinfandel wines (Ravenswood), so I figured why not give a wine from the region a try? I’m so glad that I did! I think Sonoma, California has hit the jackpot for quality Zinfandels.

Appearance: The Seghesio Zinfandel was dark and clear, with a velvety sheen.

Color: The wine was a ruby red color.

Aroma: At first, I picked up the fruit aroma. It smelled like a mixture of black and red berries. Next I was able to pick up a little bit of cherry, oak, vanilla, and a hint of mushroom earthiness.

Flavor: Seghesio Zinfandel is a full-bodied wine that has a lush, velvety mouth-feel. First on the palate was a bit of raspberry and blackberry flavors. Next, a tinge of earthy spice coated my tongue before giving way to a faint hint of oak. The tannins are nicely refined, so the wine’s finish was incredibly smooth and rich. My only complaint about the Seghesio Zinfandel is that the finish didn’t linger nearly as long as I had hoped it would. I would have liked to enjoy the flavor of the wine a tad longer. Then again, all things considered, that’s not the worst thing that I could say about a wine.

Pairs Well With: I would pair this wine with red meat and hearty vegetable dishes. I think it would go particularly well with steak or beef stew.

Additional Comments: According to the producer, the Seghesio Zinfandel grapes come from four estate-farmed vineyards, including San Lorenzo, Home Ranch, River Road in Alexander Valley, and Cortina in Dry Creek Valley.

Overall Rating: I could easily drink this wine on a daily basis.

Happy sipping!

If there’s one thing I like more on any given day than a good drink, it’s good music. Imagine my delight, then, when I was strolling through Beltway the other day, perusing the aisles for some festive favors and came across this – Dogfish Head Pearl Jam Faithfull Ale (yes, the spelling is correct). As a celebration of two important milestones in music, the 20th anniversary of Pearl Jam, and the release of their hit record Ten, Dogfish Head’s latest offering is a treat for both beer and music lovers alike.

I know what you’re saying… “This isn’t a liquor review!” “How will I know if that bottle of cake-flavored vodka I bought was really worth it?”

Relax. This is a special treat. I’ll be back to the grind doing liquor reviews next week. For now, however, sit back and be enlightened.

Our fine friend J Frazzetta has written about Dogfish Head many times in the past, one of the more notable times being his writeup on one of my favorite brews, the 120 Minute IPA. Dogfish Head is a brewery based in Milton, Delaware and is home to over 40 nationally distributed bottled beers and over 60 exclusive draught beers which are only available by visiting their brewpub in Rehoboth Beach.

Enough about the company, though. Let’s talk about this sweet, sweet ale!

Faithfull Ale is a Belgian-style golden ale with a sweet demeanor. Clocking in at 7% ABV and 20 IBUs, however, this ain’t no silly to mess with!

Pouring the beer into my favorite pilsner glass, I marvel at its pale glow. One whiff of its sweet aroma tells me this is going to be an enjoyable evening. The aroma is fruity, which is expected as the beer was made with the addition of Godly amounts of currants. Apart from the scent of grapes, the bitter tinge that is classic to most Dogfish brews is present and reminds me that this is familiar territory.

The first sip is sweet and readies your palate for the full monty in the next few sips. The grape taste is strong, but fleeting. The flavor sits on the tongue for no more than a few moments, and then is gone, leaving only a small bite from the alcohol to be savored. Pearl Jam tends to drink Corona on stage, while singer Eddie Vedder has been known to have a glass of Pinot Noir. This beer melds both in subtle harmony.

While not the perfect beer, it was a pleasant experience, and one I’d recommend for a blustery winter evening by a roaring fire.

So why are we talking about kamikaze shots? Well, the jingoistic name aside, they’re slightly more refined than your average shot recipe. They feature real liquors and liqueurs (sure, you could use imitation triple sec, but at least Cointreau, a real orange liqueur, exists… in shots that use sour apple or peach schnapps, there IS no “better” bottle to substitute. ) Mainly, I mention kamikazes because if you ARE planning a party, and you DO want to serve shots, but you DON’T want to serve straight liquor, these are about as good as you can do.

Kamikaze shots

• 1 oz. vodka
• 1/2 oz Cointreau or orange liqueur
• 1/2 oz Rose’s sweetened lime juice

Combine ingredients in a cocktail shaker over ice. Shake to combine and chill, and strain into a shot glass.

Note that you can make flavored kamikaze shots by either using flavored vodka, or by using a different flavored liqueur instead of Cointreau (Midori would make a melon kamikaze, Chambord would make a raspberry kamikaze, etc.) Just remember, more than one or two of these will have exactly the effect you think they will. Don’t say I didn’t warn you. I take no responsibility for what happens, and remember — each of these counts as a full drink. So drink responsibly, never drive drunk, and have a great New Year. We’ll see you in 2012.