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row34nh · 8 years

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Wine Resources - WHITES BTB

Thank you Ariel Oxaal for putting together this resource for the staff. Please take the time to review this resource.

12 / Saint-Jean des Sources Varietal: Picpoul de Pinet Region: Languedoc, France (South East)

Sales Sheet

Saint-Jean des Sources Picpoul de Pinet is from one of the oldest grapes from the South of France, the Piquepoul, which has been growing near the Thau Lagoon for centuries on the Mediterranean coast. The Picpoul name means "lip-stinger" and refers to the high acidity of the grapes. Not only is splendid with seafood, but it also neutralizes the salt and iodine in shellfish and other crustaceans. Saint-Jean des Sources is an excellent expression of the Picpoul grape - delicate and fresh in the mouth with luscious citrus notes. It also has excellent acid/structure balance. Saint-Jean des Source is presented in the distinctive Picpoul de Pinet high-necked green bottle and is, in a word, marvelous.

Tasting notes: pale yellow tint with green hues; very fresh nose, delicate and floral, with white flowers; lively with a fresh attack of citrus and lemon. A lovely long finish with mineral notes and a hint of salt, a signature from the adjacent cooling Mediterranean breezes

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14 / Tiefenbrunner Varietal: 100% Pinot Gris Region: Dolomites, Italy (Northeast)

Sales Sheet

Website

This guiding principle of the Tiefenbrunner Castel Turmhof Estate Winery is both a philosophy and the basis for its viticultural practice in harmony with nature, and is reflected in both the cultivation and protection of the vines. When new vines are planted, the optimal combination of location and varietal is sought. The carefully selected vine stocks are no longer planted strictly in the traditional pergola system, but usually trained on wire frames regardless of the location.

Hilde and Herbert Tiefenbrunner set off a new direction in 1968 with the opening of a wine outlet at the Turmhof (castle on the historic property). Wines intended for sale off the premises were now bottled. They started with a production of about 3.000 bottles. Today they produce about 750,000 bottles per year, of which 80% are white wines and the remainder red. In 1983 Herberts son Christof entered the company. The preservation of the character of the grape varieties, and of the high quality of the grapes themselves, remain the basic principle of the work in the vineyards and the cellars.

Tasting Notes: light yellow to sandy-coloured in appe Description: arance, with an unobtrusive bouquet, and hints of pear and candied fruit. The strong harmonious structure emphasizes its dry full-bodied taste and round finish.

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12 / Weingut Julius Treis Riesling Trochen Varietal: 100% Riesling Region: Mosel, Germany

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The winery Julius Treis is in Reil on the Moselle and looks back on a long tradition of wine. Since 1684 our family is connected to the viticulture. Each generation loved and lived viticulture. Today Tobias Treis continues the tradition.

This 5-hectare vineyard has mainly devoted to Riesling. This is grown in the steep and Steilstlagen. The management here is carried out exclusively by hand. A small part of the vineyards in the slopes is additionally fitted with Pinot Blanc, Müller-Thurgau, Dornfelder and Pinot Noir.

Tasting Notes: The palate is full of bright fruit notes with great acidity. The finish is slightly dry. Perfect for seafood, Indian cuisine and desserts.

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13 / Livio Felluga, Friulano Varietal: Friulano Region: Friuli, Italy (Northeast corner)

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Sales Sheet

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The story of Livio Felluga and his wines are bound with the history of the very special land in the north east corner of the Adriatic, where the Mediterranean meets central Europe.

It is a history of ever-shifting frontiers, vanished empires, passing wars and people who have chosen to remain.It is the story of a family that endured two world wars, settling in the gently rolling hills of Friuli. The return to Italy was far from easy for veterans of the Second World War, especially for those who had left their families in this long-suffering corner of the Adriatic.

The survivors came back to find it was no longer a proud bridgehead into Europe. The physical, political and ethnic frontiers had changed irremediably, as had the agricultural and social panorama of the hill country itself. The rural population was moving away, leaving the land the poorer, and abandoning the crops, values and traditions that are indivisible from the soil.

Livio Felluga had to face another battle to revive the hills, convinced that only high-quality viticulture could breathe new life into the Friulian countryside. With great courage, he began to restore old vineyards and plant new ones, introducing innovative ideas and techniques.

It was hard work, but Livio Felluga set to it with the tenacity and passion that would help him in the coming years to create one of Friuli most impressive wineries, earning his universally acknowledged reputation as the man who re-established Friuli wine making heritage.

Livio Felluga created this distinctive label in 1956 to portray his hills, the slopes that have shaped the geography of Livio Felluga wines all over the world. It was a pioneering marketing concept born of a simple love of the land.

After fermentation, the wine settles on the lees in the stainless steel containers for six months. The bottled wine is ages in temperature-controlled binning cellars for a minimum of two months.

Tasting notes: bright yellow with greenish reflections, this wine develops round notes of mango, melon, and cherry flowers with subtle hints of Sichuan peppers and medicinal herbs. On the palate, it is soft fruit with a pleasant acid note with hints of Nori seaweed in the mineral finish.

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13 / Arcan Albarino Varietal: 100% Albarino

Region: Rias Baixis, Spain (Northwest corner)

Sales Sheet

Adegas Pombal a Lanzada is a small family owned and operated winery drawing from two hectares of vines from some of the finest terroirs of Rías Baixas. The name derives from a long stretch of beach, which the winery overlooks called ‘La Playa Lanzada’. The family has been growing grapes and producing wine from their vines for generations, they have only recently made the wine commercially available to the general public.

All of the vines are cultivated organically and hand harvested before undertaking fermentation in stainless steel tanks using indigenous yeasts. Malolactic fermentation is prevented from taking place in order to preserve the purity of fruit, with six months ageing on the lees to provide extra depth and complexity.

Tasting notes: Intense notes of white flowers, pears, citrus fruits and a lovely mouth-watering acidity.

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13 / Moillard Bourgogne Varietal: 100% Chardonnay Region: Cotes de Nuits, Burgundy, France

One Sheet Website

In Burgundy, it isn’t enough to be “well-born,” you have to be “well-bred,” too. When Symphorien MOillard became a wine negociant (broker), buying his first wines in 1950, he was meticulous in his selection, first mauring his wines in barrels, before bottling them, to be able to sell them with the same price as for the wines from his own estate. This new activity required a lot of tasting experience to be able to judge how the wine would evolve over the coming 3,5, or 10 years. this art of selection is still pivotal at Moillard today. Aiming to ever improve control over the quality of the wines that are produced within its walls, Moillard procures its grapes or must direct from vine growers who have been our partners for many years. It is then Moillard that vinifies and matures the wine, allowing us to craft quality wine that adheres to company tradition. That’s how we feel the job of Negociant-Eleveur (broker-maturer) should be done.

Aged in oak barrels used between 1 and 5 times for 10 months. The oak is mainly sourced from the Vosges region.

Tasting notes: Pale yellow with bright highlights. The floral notes give elegance and fineness to the nose. The palate is straight, nicely dominated by citrus aromas and especially mandarin. A gourmet finish, with notes of pastry cream coming from barrel ageing.

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13 / Olivier Leflaive Les Setilles Bourgogne Blanc Varietal: 100% Chardonnay Region: Burgundy, France

One Sheet

Website

Les Setilles is sourced from vineyards within the communes of Puligny Montrachet and Meursault, with each village representing roughly half of the final blend. Grapes are sourced from multiple plots within each village in an effort to maximize complexity of the final wine. Vintage consistency is the goal with this wine so the blending of lots and aging technique will vary according. Roughly 60% of the wine is aged in Allier oak, only 10% of which is new. The remaining 40% of the wine is aged in stainless steel to preserve clean varietal character. Remarkably consistent year-on-year, Les Sétilles is as delicious as ever in 2013, lower yields concentrating its moreish flavours.

Tasting Notes: Fragrant white blossom and vanilla notes lead to ripe comice pear and buttercream layers on the palate, balanced by refreshing acidity.

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14 / Rafael Palacios Louro Varietal: Godello, Treixadura

Region: Valdeorras, Spain (Northwest, inland by a few hundred miles)

Distributor Information

One Sheet

bio page

Louro is a blend of Godello with a small amount of Treixadura from parcels located in the villages of Chandoiro, Lentellais, Outardepregos and Santa Cruz. After decades of conventional farming, the organic practices of Rafa have begun to revitalize the soils of these site and Louro is becoming more complex with each vintage. Louro is fermented in French oak foudres and aged on its lees for four months.

Rafael Palacios is from the Palacios Redondo family, and is the youngest of 9 brothers and sisters, aged 42. (Priorat superstar Alvaro was 7th of the 9; currently three brothers and one nephew make wine.) Rafael worked in the family winery in Rioja, studied in Bordeaux, and then went and worked in Australia with Southcorp, before returning to Rioja.

He had discovered Godello in 1996. ‘I found the Atlantic influence of Galician wines, but with some volume and depth,’ recalls. ‘Everyone thinks of Galicia as humid and cold. But of the 5 appellations, 4 have a Mediterranean influence in the summer.’

Since 2004 he has purchased/rented 21 hectares of vineyards in the Val do Bibei, consisting of 26 separate parcels, all on sandy granitic soils, and all planted with Godello.

Tasting Notes: Fine, fresh and expressive with grapefruit, pear and white peach notes. Finely expressive palate is concentrated and intense with lovely pure pear fruit and subtle nut and toast, as well as some grapefruit freshness.

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14 / Claude Riffault Sancerre Varietal: 100% Sauvignon Blanc Region: Loire Valley, France

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Website

Domaine Claude Riffault, which has been family owned and run for 5 generations, is now in the hands of Claude’s son Stephane who is working the soil in a much more organic fashion than his father. Chemical herbicides are no longer used on the parcels and there is a heavy weed cover in most parcels.

The family owns different plots on steep hillsides in four different villages. Part of the vineyard is made up of limestone soil which produces white wines with great fruit and explosive aromas. They also own a smaller amount of vines on flint soil which produces wines of incredible minerality and precision. The vines are all vinified by plot and by soil type before some are assembled to make a small number of bottlings.

Tasting Notes: On the nose, the wine reveals aromas of white fleshed fruit and citrus. The generosity of the soil has resulted in a wine that is full-bodied on the palate. The fine minerality and acidity gives the wine freshness. It can be enjoyed on its own or with shell-fish or fish dishes.

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13 / Domaine Philippe Portier Cuvee des Victoires

Varietal: 100% Sauvignon Blanc

Region: Quincy, Loire Valley, France

Distributor Page

Sales Sheet

Philippe Portier’s vines cover today a surface of 18 hectares. They are established on parcels of sand intermingled with gravel. Their orientation makes it possible to benefit from ideal sunlight. The combination of these natural elements provides an excellent maturation of the grape. To grow the vines and produce wine Philippe has chosen to combine Tradition and Technology. "At any time in history, each generation has to grant its contribution to the know-how of the profession"

Produced from the Cuvée des Victoires parcel, this is an elegant, well-balanced expression of Sauvignon Blanc bursting with intense aromatics of spring florals and citrus fruits. Vinified on the lees in stainless steel, it manages to retain the naturally fresh characteristics of the varietal, but with a touch of richness. For maximum fruit expression, enjoy in its youth.

Tasting Notes: Elegant and refined are two of the best descriptors for this wine. The aroma is peppered with white flowers and hints of currant. On the palate there is a touch of menthol and traces of minerals coupled with firm acidity and a round full flavor followed by a long aromatic finish.

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***13 / Alphonse Dolly, Cuvee Silex Varietal: 100% Sauvignon Blanc Region: Loire, France

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This family owned estate in the Loire riverside village of Thauvenay in the Sancerre appellation has been producing exceptionally bright, fresh clean Sauvignon Blancs and Pinot Noirs for several generations. Old sea bottom vineyards with clay-limestone soils, some combined with flint outcroppings, provide perfectly balanced fruit for the Sancerre, Pouilly Fume, and Menetou-Salon appellations.

The white wines are fermented for 4 weeks in temperature-controlled stainless steel and kept 5 months on the lies for extra body and texture.

The Cuvee Silex wines are special cuvees made exclusively for Chemin des Vins from flint (Silex) soils. They combine the fresh citrus fruit of the Sauvignon Blanc with lovely floral elements and a pronounced layer of minerality in the nose and on the palate from the flint.

Tasting Notes: Expressive nose with lots of flint and ripe citrus fruit. Concentrated, earthy and pungent with lots of flint minerality on the palate. Great choice with goat cheese, shellfish, fish and cream sauces.

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14 / Mont Gravet Varietal: 100% Colombard Region: Gascony, France (southwest; slightly southeast of Bordeaux)

Sales Sheet

Mont Gravet comes from vineyards located in the Gascony region, near the city of Toulouse in the South West of France. The climate combines the Oceanic and Mediterranean influences, which brings enough sun and humidity to grow rich, concentrated and ripe grapes. Close to the producers, and in order to source the best vineyards, our winemaker has found some amazing "terroirs" spread on hills. These hills are called "Mont" in French. So as a tribute to the terroir from where the wine comes from we have named in Mont Gravet, "Gravet" being the name of an oval shaped rock commonly found in the area.

Harvested at night, the grapes undergo a modern winemaking process. After 12 hours of skin contact at 43°F maceration with constant pumping over, adding nitrogen in order to extract as much fruit aromas as possible.

Tasting Notes: It shows a very intense nose with exotic fruit aromas such as pineapple, passion fruit and citrus notes. The mouth is dry, full of fresh fruit flavors and balanced with crisp acidity.

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14 / Anton Bauer Gmork Varietal: 100% Gruner Veltliner Region: Wagram, Austria (Northeast part of country, northeast to Vienna)

Website

Anton Bauer, born in 1971, represents the 4th generation to manage the now 29-hectare winery. Since 1992, when he took over the winery from his parents he has been uncompromisingly pursuing his ideas of quality, paying great attention to underlining the typically regional features and the terroir character of the wines that make them incomparable and unique.

The physiologically ripe grapes are handled as gently as possible and are of course 100% picked by hand. As a next step the grapes are selected on a sorter belt by a camera. A long period of extensive contact with the yeast makes the wines harmonious, ensuring that there is a better balance between acidity and alcohol. As the wines are bottled relatively late they can mature slowly. And that is exactly part of Anton Bauer's philosophy: Things need time to develop, and wine needs time as well.

"Gmörk" - a southern vineyard site at the foot of the Hengstberg hill is situated between the cellar roads of Feuersbrunn and Fels. The deep loess soil provides one of the classic Feuersbrunn Grüner Veltliner sites where we cultivate our Pinot Noir, characterized by finesse and not too high a degree of ripeness.

Tasting Notes: Wonderful, brilliant yellow; everything in the nose what one may desire from a Veltliner: multi-layered fruit and multi-layered spice, pepper, nut, apple and exotic; very stimulating bouquet, immediately unfolding finesse; lively bundle, desiring to have the next sip.

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14 / Huber Terrassen Varietal: 100% Gruner Veltliner Region: Traisental, Austria (Northeast part of country, slightly west of Vienna)

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The Huber family has wine growing roots dating back more than 220 years. Today the winery in Reichersdorf is in its 10th generation and is run by Markus Huber. In 2000 Markus took over four hectares from his father which, up to that point, had been farmed to produce the wines served in his family restaurant. His outstanding ability to manage the winery with sensitivity and consistency, both in the vineyards and the cellars, has ensured that in a very short space of time he has established Huber wines as an internationally acclaimed leading producer in Austria. Absolute focus on the strengths of the region and the unique soil types that are found there ensure that year on year the wines display unmistakable clarity and fruit styles. “Sustainable development, carefully controlling the harvest and meticulous pruning are the most natural and important prerequisites for successful winemaking.” Markus Huber

Different single vineyard parcels from the Traisental region; age of vines between 20 – 80 years. Selection of the best physiologically ripe grapes; crushed; skin contact for 6 hours; pressed; fermented in stainless steel; kept on the lees for 3 months.

Tasting Notes: Medium green yellow; pure pepper on the nose; hinting at typical Grüner spiciness; aromatic herbs and yellow fruit; dense and complex on the palate; great promise for the future.

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11 / Weingut Leth Varietal: 100% Roter Veltliner Region: Wagram, Austria (northeast Austria, northeast of Vienna)

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Leth is now run by the third generation to focus on wine-growing. While this does not seem like such a long time, it has been long enough to create - with idealism, innovation and investment – one of the leading wineries in the region. From the very beginning, the family have been winemakers of pure passion – beginning with Franz and Barbara Leth in the early 1960s; and then with sons Franz and Erich, who shaped the ´80s and ´90s, and now with Franz Jr., who recently became responsible for the estate's wine line.

The Wagram consists of layers - up to 20 meters high - of loam, sand, chalk and loess that Ice Age winds blew over the primary rock base of the Danube. These tiny particles of soil covering bedrock allow the grapevine roots to absorb water and minerals even from great depths. So there is no need for irrigation and mineral fertilizers. The influence of the Pannonian climate, with its major day and night temperature differences, together with the cool winds that travel over from the Waldviertel, give distinct aromas to the grapes. The Wagram´s fertile loess, varying microclimate and optimal south-facing direction unite to create brilliant, inimitable terroir wines.

***Tasting Notes: The indigenous “Wagram grape” in an exceptional quality; amazingly concentrated yet still elegant. Subtle flavours and a lot of power suggest a long future.

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12 / Patricius Varietal: Harslevelu Region: Tokaj, Hungary (northeast region, near boarders of Slovakia and Ukraine)

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Distributor Page

The Patricius Winery is found in the Tokaj region and was established by the Kékessy family. The Kékessy family’s winemaking mission is nurtured by their family history. The owners are Dezső Kékessy and his daughter Katinka Kékessy. The family’s maternal and paternal ancestors were well-known vineyard owners in the regions of the Tokaj and Mátra foothills from the 18th Century. The winery is a reconstructed winepress house of the vineyard Várhegy. The building was previously owned by Jesuits and various aristocratic families.

The characteristics of this old building have been preserved while also being integrated into a modern center of an estate. The Tokaj winery, the famous Aszú, and other Tokaj wines, such as the Yellow Muscat, represent the finest achievements of Hungarian wines all over the world.

Tasting Notes: Minerality driven, the wine exhibits notes of peaches and pears combined with minerality lead to a citrusy, bright, and well-balanced finish. One of the the core grapes of Tokaj.

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13 / Gaia Notios Varietal: 50% Moschofilero, 50% Roditis

Region: Peloponnese, Greece

Website

It’s not so long since people were considering that Southern Mediterranean wine region could not produce elegant, refreshing, aromatic wines with crisp acidity. Nevertheless, in Greece, during the last 20 years, there is a real revolution in the world of wine. The introduction of new technology and know-how created small miracles. Many new, high quality and exciting wines have been emerged, one of them is NOTIOS (in Greek means “the Southerner”).

Notios White is produced from two pink-skinned grape varieties of Greece that combine their virtues, Moschofilero and Roditis. Moschofilero from the mountainous vineyards of Arcadia wine region brings fruitiness and crisp acidity, while Roditis from the planes of upland Corinth provides elegance.

Tasting Notes: Two traditional Greek varieties join their characteristics: Moschofilero, harvested from the Arcadian plateaus, contributes a vibrant, fruity flavor while Roditis, from the Corinthian slopes provides a smooth lemony character. Their matching is both elegant and harmonious. Notios White is a lively dry, white wine with a fruity nose and tingling acidity. Notios White is ideal as an aperitif or as an accompaniment to light meals and delicate flavours.

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13 / Robert Sinskey Abraxas Vin de Terroir Varietal: Riesling, Pinot Gris, Gewurztraminer

Region: Los Carneros, Napa Valley, CA

Website

This year’s crop of Riesling, Pinot Gris, and Gewürztraminer, from RSV’s organically farmed Scintilla Sonoma Vineyard, was beautiful and bountiful. The 2013 crush came early, starting in mid-August with the Gewürztraminer and ending at the beginning of October with the Riesling.

The night picked grapes arrived cold and fresh at the cellar door every morning where each variety and vineyard block was delicately whole-cluster pressed and went through a long, cool fermentation in stainless fermenters to preserve the vibrant fresh fruit and citrus character. The individual wines were then blended by taste to reflect the unique character of the vintage.

Tasting Notes: Fresh pippin and pear with subtle almond and lychee aromas. The structure, texture and style is reminiscent of the Old World with a bright, tight-knit mineral quality. The wine has nice weight in the mid-palate with flavors that mimic the aroma with the addition of crisp peach, lime and a hint of melon rind. The flavors and textures magically come together for a satisfyingly long finish. Delicious!

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13 / Zeitgeist Varietal: 100% Trousseau Gris Region: Russian River Valley

Website

ZEITGEIST (tsit- gist) is a philosophical term meaning the spirit of the times. The word was coined by the German Romanticists to describe the cultural, ethical and spiritual mood of an era. We believe wine allows us to conjure up our very own distinct place in this time and culture. With each bottling, our intent is that the wine embodies the spirit of the vintage and the shared winemaking and viticulture philosophies of this era. And each cork pulled over dinner, stimulates conversation contributing to our shared zeitgeist. In pursuit of fine wine at fair prices, we employ conscientious selection at each step while doing the work ourselves. We’ve committed to two carefully chosen vineyards, sort vigilantly through the fruit at harvest, and bottle only the best barrels. Our goal is to be thoughtful in our approach and simple in our methods. We make each exceptionally small batch of wine ourselves and guide them carefully through fermentation and aging at Behrens Family Winery in St. Helena.

Trousseau Gris is a true "Grey" grape and can make either white wines or slightly colored wines. We choose to press the grapes the moment they arrive at the winery, opting for a fresh white wine style. Pressed lightly to avoid any bitterness, the juice is transferred to stainless steel barrels and neutral french oak barrels. The wines ferment at low temperatures and can take as long as 6 weeks to finish. We age the wine on its lees, and assemble and bottle the blend in February. The wine does not go through malolactic fermentation.

Tasting Notes: Clean, vibrant notes of lemon peel and fresh ginger are mixed with mineral tones. It’s balanced and energetic but retains the roundness that’s characteristic of this unusual grape. The typical pairings of oysters, crab or fresh greens are superb as expected, but don't be afraid to pair this versatile white wine with something richer like porchetta or a Burger!

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***13 / Compte de la Boisserie Demi Sec Varietal: 100% Chenin Blanc Region: Vouvray, Touraine, France

Couldn’t find info on distributor page or a website for the winery?

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13 / Dutton Goldfield Dutton Ranch Varietal: 100% Chardonnay Region: Russian River Valley, CA

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Website

Dutton Ranch farms over eighty unique, separate vineyards located in the coolest areas of the Russian River Valley, primarily in the Green Valley appellation. Dan Goldfield and Steve Dutton select their favorite Dutton Ranch vineyards to craft a wine reflecting their vision of classic Russian River Valley Chardonnay. The vineyards chosen are based on their desire to offer wines with fruit intensity, richness and great acid structure, even after full barrel and malolactic fermentation.

The heart of their benchmark Chardonnay (75% between them) is our old vine (greater than 30 years), old clone vineyards located in the cold heart of Green Valley: Mill Station, Walker Hill and Rued. They contribute a focused citrus backbone, lemon/lime/tropical fruit, and mineral overtones to this offering. Morelli Lane Vineyard, planted to the Hyde clone of Chardonnay, is located high on top of Stoetz Ridge and contributes notes of floral stone fruit to the wine. Our Dijon clone 95 block of JJJS, in the cold Valley by the old Dutton shop, rounds out the wine with its unctuous pear fruit and creamy mouth feel.

The individual lots are barrel fermented using a combination of indigenous and inoculated yeast strains. They undergo malolactic full fermentation, and the lees are stirred twice monthly through the winter. The blend is assembled, with the primary lees, in early spring, and continues to age in French oak barrels through the summer.

Tasting Notes: On the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. On the palate, the lusciousness is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity to the wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish.

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***13 / Hartford Court Varietal: Chardonnay Region: Russian River Valley, CA

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Hartford Family Winery was founded in 1993 as a result of Don and Jennifer Hartford's appreciation for the wines, the people, and the unique vineyards near their Russian River Valley home. Located in the Sonoma County town of Forestville, the winery is about 15 miles from the cool Pacific Coast. Making delicious wines of high personality is directly related to the difficult locations of the Hartford family's vineyard sources, the limited production of their bottlings and the varietals they use. "Character through adversity" is an expression that the Hartford family believes to apply to both people and grapevines, and they feel that surviving adversity builds character, and personality, in both. The Hartford Family makes wines under two marks, one of which is Hartford Court. Hartford Court bottlings are small lots of high-personality single vineyard Pinot Noirs and Chardonnays that express the distinctive qualities inherent in each vineyard's terroir - the interplay of soil, slope, exposure and climate.

The fruit is sourced from the Russian River Valley, Green Valley and Sonoma Coast appellations.

Tasting Notes: The 2013 Hartford Court Russian River Valley Chardonnay offers subtle aromas of jasmine flower, citrus oil, ripe apple and pear. The elegant aromatics are complemented by fresh kiwi, lemon drop and Pippin apple flavors. The fruit focused mid-palate is followed by subtle mineral notes and a hint of crystallized ginger in the finish.

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***10 / Peter Paul Bacigalupi Vineyard Varietal: Chardonnay Region: Russian River Valley, CA

Website

The pursuit of fine wine requires an understanding of the vineyards from which grapes are sourced, a respect for the hand that nature deals us each vintage, and an understanding of how best to highlight natural terroir through minimal handling and other fermentation techniques in the cellar. At Peter Paul, we bring in California Chardonnay and Pinot Noir from the Pacific-cooled Russian River Valley. We also harvest Cabernet Sauvignon in California's eponymous Napa Valley. And we make a very small amount of Oregon Pinot Noir as well. However, the goal is not to mask in wood what the vineyard produces in flavor. Winemakers, Daniel Moore and Jeff Morgan, use time-honored methods in a modern tradition to bring each wine to fruition at its own speed. The resulting wines show elegant structure, yet don't hold back on flavor. Ultimately, the results can best be appreciated in your glass.

Traditional old world techniques, such as native yeast fermentation, batonnage and extended lees aging yield a rich, complex wine. The wine is fermented and aged only in Latour barrels—all French oak—and then bottled unfiltered. It’s true what they say about terroir. Great vineyards do, indeed, produce the greatest wines.

Tasting Notes: Aromas of white flowers and white stone fruit lift hints of white pepper, vanilla bean and tamarind spice. On entry a lush texture of citrus and nectarine fans out across the mid-palate, enhanced by a minerality that extends the lengthy finish. This famous vineyard delivers exceptional consistency from vintage to vintage expressing its pedigree as one of California's finest.

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row34nh · 9 years

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Hospitality is not chocolate chip cookies

Bobby Stuckey

“Hospitality is not chocolate chip cookies,” says Bobby Stuckey, master sommelier and owner of Frasca Food and Wine in Boulder, Colorado. “We can’t be the same with every table.”

How Frasca Food and Wine Teaches Hospitality, During Training and Beyond

By: Korsha Wilson Korsha Wilson, February 29, 2016 “Hospitality is not chocolate chip cookies,” says Bobby Stuckey, master sommelier and owner of Frasca Food and Wine in Boulder, Colorado. “We can’t be the same with every table.”

Frasca is consistently acknowledged as one of the best dining experiences in America, and it’s Bobby’s job to make sure that each member of his team is contributing to that reputation. Every table, whether they’re a couple celebrating an anniversary or a group of diners having a casual dinner, requires a different approach from Frasca’s team to craft a memorable experience.

When it comes to hospitality, there is no recipe and no method that works day in and day out for every single guest. However, there are universal ingredients that Bobby and the team at Frasca mix every night to create a hospitable atmosphere for their diners.

At any given time in a restaurant’s life, the front-of-house team is comprised of people that fall into one of three categories: the newbies who have just been hired, the in-betweeners who have some tenure, and the long-timers who have worked at the restaurant for an extended period. Managers are responsible for ensuring that all three groups work together as a cohesive unit, maintaining and exceeding the caliber of service that was set as a baseline during training.

Keeping a team’s hospitality sharp can be challenging for managers and owners, but Frasca has created a program that sets the bar for new hires while adding to their tenured employee’s existing knowledge. Here’s how it works.

Cultivating Hospitality During Hiring & Training

Building a team of exceptional hospitality professionals starts during the hiring process. Rose Votta, general manager at Frasca, tries to hire with certain traits in mind. “We look for someone who is genuinely kind, humble, interested and engaged,” she says. Rose was one of the first servers at Frasca when it opened 12 years ago.

Bobby says that a sense of empathy is the most important trait to look for when making new hires, even more so than experience. “You have training for service and then you have training for hospitality,” he says. “Training for service is all mechanics. Open-handed serving, clearing from right to left. Hospitality training is talking about empathy and that can’t be taught in a manual.”

One of the interesting things about Frasca’s hiring process is that all new hires, regardless of how much experience they may have on their resume, start as a glass polisher and move to food runner and back waiter before becoming a server. This process takes a minimum of 13 months and “weeds out” any egotistical team members while teaching humility, Stuckey says. How Frasca Food and Wine Teaches Hospitality, During Training and Beyond

Establishing a Baseline of Hospitality After Training

After training is complete, it’s time to pay close attention to a new hire’s progress. For Rose, the 90 days after a hire’s start date is a crucial period that shows her how seriously they take their new job. “Within 90 days I expect to see some studying done on the food and wine of Italy, and Friuli in particular,” she says.

Hires that go beyond training and try to absorb more knowledge can share this information with guests and create a better dining experience. Even new hires who are glass polishers are required to study. “There’s such a vast amount of information out there, we expect you to do your homework,” Rose continues.

Hires are also expected to embrace Frasca’s culture of hospitality and empathy if they want to be successful. Team members who can look outside of themselves to provide the best service are the ones that end up going far with the organization, Bobby says. “It doesn’t matter how good you are — if you don’t learn to be empathetic, you’re not going to get far here,” he says. Rose agrees. “I call it a way of life,” she laughs. “Some of our best employees and servers have really embraced our culture.”

Maintaining Exceptional Hospitality

Tenured employees still have hospitality training at Frasca. Bobby and his management team, both the front and back of house, are always increasing their team’s knowledge and skills in service and hospitality.

“Service is what you do to someone; hospitality is how you make someone feel,” Bobby says. It’s a sentiment that he echoes in his Ted talk about being a hospitalian and it’s what that he tries to convey to his employees. In addition to giving staff both written and oral tests on wine and food knowledge, front-of-house leadership talks about hospitality everyday in the 45 minute pre-shift meeting. “You have to raise your hospitality IQ daily,” he says.

Rose says that part of her job as general manager is to make sure that new hires and tenured employees alike feel like they are valued and add to the culture of the restaurant. “We always encourage our team to be leaders,” she says. It might sound counterintuitive, but the best leaders encourage those around them to lead as well. “If you have ideas, we’re here to support you.” When team members can feel like they’re heard, it creates ownership in the success of the restaurant.

One of the best ways that both Bobby and Rose add to the level of hospitality among their staff is by holding themselves accountable and leading by example. Bobby warns his managers about the trappings of thinking that being a manager means you’re different from your team. “You can’t be a predator-bird manager, you won’t be a great leader that way” he says. What he means is you can’t be a manager who just swoops in when someone messes up, or when a guest is unhappy. “You have to be in the trenches with your people all the time.”

“As a young manager I always try to bring out the best in myself and everyone around me,” Rose says. “I really think that’s our objective.”

About the Author:

Korsha Wilson is a Boston-based food writer and a graduate of the Culinary Institute of America. She has worked in front of the house and back of the house roles in restaurants and spent two years working as a cheese maker for an artisanal mozzarella producer in New England. If you want to see her geek out ask her about french fries, the role of restaurants in modern society or "real" crab cakes -- she grew up in Maryland.

#hospitality #service #staffeducation #professionalsonly

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row34nh · 9 years

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Draft Resource

Here is Kellen’s draft resource for servers and bar staff. This will be updated as the list changes. You can also view in googledocs.

He is also working on the bottle list, which will follow soon. Cheers!

On Draft

Ginger Baby, North Country - Dry ginger spiced cider. It’s rosey hue is created by the addition of fresh pressed cranberry juice.

Prima Pils, Victory - Did someone just order a bud light? Bring them this!

Original, Weihenstephaner - This is the malt forward cousin of the pilsner. It’s doughy sweetness defines the style. The Bavarian lager yeast strain gives a crisp finish.

Hefeweissbier, Weihenstephaner - This unfiltered wheat beer is perfect for the Allagash White or Blue Moon drinker. The Bavarian ale yeast strain is responsible for the intense banana aroma.

Pale 31, Firestone Walker - This is a muted IPA. Hop aroma and bitterness our present, but in significantly smaller amounts than an IPA.

Jibe, Green Flash - This lil guy weighs in at 4%, but packs a full hop punch. It’s a bit imbalanced, leaning on it’s hop profile.

Centennial, Founders - Single Hop IPA (Centennial). Amber in color and perfectly balanced; butterscotch sweetness with floral and fruity hop punch that fades quickly. Great for multiples.

IPA, Oskar Blues - Attack of the Pine! It’s golden in color with hops on the nose and a long bitter finish.

Hop Ranch, Victory - This DIPA uses 100% Pilsner Malt. It’s blonde in color and light in body, but has aggressive amounts of Azacca and Mosaic.

James Bean, Allagash - This is an abbey style Tripel aged in Bourbon Barrels with coffee added. It’s coffee forward on the nose with hints of Vanilla and Clove. It drinks exceptionally smooth for an 11% beer.

Monk’s Stout, Dupont - This dark beer is extremely dry thanks to the famous Dupont yeast strain. It’s coffee and roast notes accent are present but not overly dominant.

Imperial Russian Stout 2014, Stone - This aged beauty has a fat mouthfeel. It’s boozy and syrupy, features all the usual roast and coffee tones and looks like motor oil in your glass!

Aged Pale, De Brabandere - The perfect blonde sour. This beer spends 24-36 months aging in Oak Foudres. It’s used as a base beer in all Petrus products, and is a 5/5 on the sour scale.

Otra Vez, Sierra Nevada - This slightly acidic wheat beer is brewed with grapefruit, prickly pear and sea salt. A touch tart, this is a great oyster pairing and is super refreshing.

Gulden Draak Brewmaster Reserve, Van Steenberge - Golden Strong Ale aged in Scotch whisky barrels. It picks up some traditional sweet whisky notes without adding peat smoke. Malt forward with hints of fig and dates.

Double or Nothing, Otter Creek and Lawson’s Finest - This is a cloying and sweet barley wine. No hop bitterness, maple and fig dominate. This beer is aged on maple chips.

Port o’ Call, Uinta - Belgian dark ale aged in Port Barrels. This is complex with a semi-sweet finish. Subtle cherry and strawberry notes. High Gravity, but not boozy.

Renascence, Deciduous - This is a mulit-grain porter. The traditional roasted notes are accented by spicy from wheat, rye, and a smoky flavor profile from peat smoked malt. Medium body, hop bitterness is mild.

#drinkmorebeer #beer101 #staffeducation #comeongethoppy

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row34nh · 9 years

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Yo Ho Ho

Rum Resource Provided by Erin Mahoney, Bar Manager (Updated 2/19/16)

Rum Selections

Appleton

Appleton has the distinction of being the oldest sugar estate and distillery in Jamaica. The estate is located in Nassau Valley (“the heart of Jamaica”) in an area know as Cockpit Country specifically St. Elizabethan Parish. In the 1600’s runaway slaves first settled there to establish communities away from the control of the Spanish and the British. The area itself is a Rainforest and one point was pretty inhospitable however the lush and fertile environment provides a very unique terrior for its rums. Very few rums can claim to have their own terrior. Appleton is a blended rum made from 15 rums of different styles and ages with the average age being 4 years. The rum has good clarity and is a harvest gold/amber color. This rum is well balanced, fruity and sweet. There are notes of orange peel, dried, apricot, fresh peach, and a hint of molasses and wood.

Rhum Barbancourt

Barbancourt is a Haitian rum. The particular one we carry is a reserve that has been aged for 15 years. A double distillation method is used that is typically reserved for only the finest French cognacs. This rum is also special in that it is made from pure cane juice rather than molasses also a method adopted by the French (Haiti was one a French colony) It has a complex nose with candied citrus fruits and roasted tannic flavors. The taste is rich and powerful exploding with cooked pear, citrus fruits, cinnamon, and pepper. It has a long finish that returns to citrus fruit and spices.

Batavia Arack van Oosten

This is not rum. Confused? Batavia Arack is a cane spirit from the East Indies. It is produced on the island of Java in Indonesia. The fermentation process of this spirit includes the addition of local fermented rice, although it is still made from sugarcane, this is what sets it aside from rum. The distillation process is carried out using traditional pot stills adopted from ancient Chinese methods. This funky spirit has strong notes of citrus and spice. It is great mixed with tea and for punches. It is pretty pungent on its own

Cruzan Black Strap

This rum is made in St. Croix and is nicknamed “the don’t hurry spirit”. This is the motto for their way of life and is reflected in how they make their rum. Their rum making process is never hurried. They use high quality sugar cane shipped from their plantations and proprietary yeast cultures are added to begin the fermentation process. Once distilled the rum is age in charred American oak barrels to develop flavor. The Cruzan Black Strap Rum features robust licorice and molasses flavors and pairs well with citrus, ginger, and pineapple.

Leblon Cachaca

This is not rum either. It’s Cachaca another cane spirit native to Brazil. Like Rhum Agricole it is made from pure cane juice but it’s manner of production is different enough to put it in its own category. After the spirit is distilled the Cachaca is rested or aged in wood. Some do use oak but many use wood indigenous to Brazil. This particular spirit is rested in French oak barrels. The cane is gently press to only get the best quality juice and different batches are carefully selected to be aged or rested. Rich and complex on the palate with a burst of sugarcane sweetness, tones of fresh citrus and cucumber and a long smooth finish

Mount Gay

Mt. Gay is a rum from Barbados, known to be the birthplace of rum. As with any spirit water is important. The island of Barbados is made up of coral limestone a porous rock which acts as a natural filter for the groundwater found deep beneath the island. The water is then filtered three more times making it some of the purest water available. Barbadian molasses, some of the finest in the world, is used to make this rum.. The filtered water and molasses is then combined with a proprietary strain of yeast that has been specifically made for Mt. Gay rums. For over three hundred years this rum has been developed in traditional double copper pot stills, a technique created in 1703. On the nose this rum has distinct floral and fruity notes of apricot and banana with hints of vanilla. It has a warm medium body with a bright finish. There is a subtle smokiness imparted by the toasted Kentucky oak barrels in which the rum is aged.

Ron Matusalem

Matusalem is a cuban rum made in the solera method like sherry. They utilize a unique combination of different varieties of aged rum. The barrels are arranged in different tiers. The oldest tier contains rum ready to be bottled. When the rum is extracted from that barrel it will be replaced with the same amount from the next tier and on down the line. This rum is a bright crystaline color with a silvery iridescence. There is a sweetness on the nose with notes of vanilla, a hint of brown sugar and a subtle floral aroma. The taste is smooth and creamy on the palate. It is sweet and fruity with a dry finish accompanied by a hint of vanilla.

Smith and Cross

This Jamaican rum uses wild yeasts in the fermentation process indigenous to the region. The end result is a rum of tremendous local character. This rum is perfect for sipping but is also often used in making cocktails. This rum has deep full flavors and pleasant aromas. On the palate there are rich notes of spice and dried fruit blended with flavors of oak and honey.

Ron Zacapa

This rum is from Guatemala and also uses the solera system. It is made on a mountain called Quetzaltenango at an elevation of 7544 ft. This makes it one of the highest aging facilities in the world. Here in the mountains the cool temperatures slow the aging process while the thinner air and lower atmospheric pressure helps intensify the infusion of flavors from the barrels. Only the concentrated first pressed sugar is used to make this rum. It has a light mahogany color and tastes of honeyed butterscotch, spiced oak and raisins.

#painkiller #drinkrumbehappy #staffeducation

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row34nh · 9 years

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VODKA

Vodka Resource for FOH staff provided by Erin Mahoney, Bar Manager

Tito’s

Tito’s is a corn based gluten free vodka made in Austin, Texas. It is made by Tito Beveridge in Texas’ oldest legal distillery. Tito had several careers before settling on the Vodka business. He studied geology and geophysics at UT Austin and worked in the oil and gas business for a while. He then ended up in the mortgage business and was making different flavored vodkas as Christmas gifts. It wasn’t until people started constantly asking him about his vodkas that he thought he might be onto something. He uses copper stills to make his spirits and his mostly self-taught.

Absolut Citron

Citron is a Swedish vodka that was created in 1988 and was a great answer to the “vodka with a twist of lemon crowd”. It also became the main ingredient in the Cosmopolitan. This vodka is made exclusively from natural ingredients and unlike many other flavored vodkas it contain no added sugar. In 1879 a man by the name of Lars Olsson Smith introduced the continuous distillation process. Instead of 3-4 times the spirit is distilled continuously until is it bottled. This increases the purity of the spirit and decreases the amount of congeners. The main ingredients in Absolut Citron are Absolut vodka and Citrus flavor. The vodka is made from water and winter wheat. The water comes from a deep well in Ahus where it’s protected from impurities. The winter wheat is also grown in Ahus and differs from other crops in that it is sown one fall and harvested the next one. In the days in between it grows under the Swedish snow developing its hard grain. Also, the use of fertilizers is very minimal. Although lemon is the main flavor, lime is also added to give Absolut Citron its distinct character. Citron is smooth and mellow with a fresh fruity lemon and lime character and a note of lemon peel.

Cold River

This vodka is made from whole Maine potatoes and water from the Cold River. The spirit is triple distilled in a copper pot still and each batch is numbered by hand to ensure it’s authenticity. The potatoes used come from Green Thumb Farms in Fryeburg, ME owned by Donnie Thibodeau, a founder/partner of Maine Distilleries. Their commitment to using Maine potatoes is a reflection of their desire to preserve both the tradition of the family and the open spaces of the land. They are dedicated to a sustainable farming model and using green practices, “ground to glass”.

Grey Goose

The process of making this French spirit starts with winter wheat from three local farming co-ops in the Picardy region of France. Only the highest grade of wheat is used, the same grade used in making the finest French pastries and breads. The wheat is then sent to a their partnered mill and distillery where it is made into a high proof spirit. It is then blended with spring water from an exclusive well in Gensac-La-Pallue in the Cognac region of France where the water is Naturally filtered through limestone. Each batch of Grey Goose undergoes more than 550 daily quality control checks and most importantly personal tasting and approval by Francois Thibault, the creator.

Hammer and Sickle

This vodka hails from Russia and uses the finest winter wheat from the Black Earth region of Southern Russia. In this region the soil is deep and named for its unmistakable color, it is the richest soil found anywhere on earth. The soil contains high levels of humus and other organic minerals such as phosphorus. The depth of the soil has been measured as deep as 250 inches; and because it is so fertile and does not require any fertilizer it is considered the finest soil in the world for growing winter wheat. The spirit is distilled six times and filtered six times, ridding the spirit of many impurities. This spirit has extreme clarity and is fresh, pure, crisp and has a round mouth-feel. The finish is clean with a subtle hint of vanilla.

Ketel One

Ketel One is a Vodka originating from Holland and made by the Nolet family. It is made from 100% winter wheat from Europe. The wheat is ground and blended with water to form the mash. This is fermented and goes through a column distillation process and turned into an ultra wheat spirit, which means it has very high purity levels compared to other grain spirits. Portions of the UWS are then re-distilled in copper pot stills. The resulting liquid is known as the master pot still batch and is individually filtered and blended black with the original ultra wheat spirit. To this day, members of the family taste test each batch before bottling. This vodka has a crisp taste and a silky mouth-feel. It has a long finish and subtle aroma of citrus and honey.

Reyka

Reyka is made in Iceland from arctic spring water. The most important ingredient in this spirit is the water. The water is collected from a spring that runs through a 4,000 year old lava field. The lava rocks filter the water making it some of the purest in the world. It is distilled in a Carter Head still, the high quality copper gives it an unparalleled purity with only one distillation. There are only six Carter Head stills in the world and this is the only one used to make vodka. Each distillation process takes about six hours and yields 255 cases. There are no additives and their distillery is powered by geothermal energy from volcanoes.

#savewaterdrinkvodka #staffeducation #vodka

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row34nh · 9 years

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A Little Lesson in Gin (Juice Optional)

Here is our up to date Gin Resource recently provided by Bar Manager Erin Mahoney Gin Categories

London Dry: A big, high-proof aggressive, crisp style of gin with prominent flavors of juniper and citrus. The London dry style is widely considered the benchmark for all other gin. While it is associated with the city, it does not need to be made in London: in fact, only a couple of London dry gins are actually made in London proper. London dry is an invaluable tool in the bartender's arsenal, being indispensable for citrusy and boozy cocktails alike.

Plymouth: A gentle, citrus-forward style of gin similar to traditional London dry but with a lower ABV. Plymouth gin is a geographically protected gin that must be produced in Plymouth, England. There is only one gin produced in this style today, and it shares the same name as the style. Flavour-wise, it's similar to a London Gin, though slightly sweeter and containing a different blend of botanicals with more emphasis on earthy roots and fruit-forward flavours.

Genever: Genever is the granddaddy of all gin. It was created by the dutch as a delivery system for juniper which was thought to offer protection from the plague. Genever is distilled from a malted wine base and then redistilled with botanicals. It's flavor profile is sweeter and richer than that of any other style of gin, almost like an unaged whiskey with a hint of botanicals.

Old Tom: London dry's historical cousin, boasting a similar juniper forward flavor, Trditionally , Old Tom gin was sweetened with sugar and had added botanicals. Although this stemmed from the need to cover up poorly made distillates, it also provided an opportunity to increase the amount of botanicals in the gin. After largely disappearing to cocktaildom in the latter half of the twentieth century, Old Tom has made a recent comeback and has evolved into a distinct category, unique in its vibrancy and punch.

New Style: Also called "New Western"or Ämerican to indicate that this is the Wild West of gin. The category encompasses basically any style of botanical distillate that doesn't fall directly under one of the categories above. Most take flavor or style cues from the classic gin style, then add or subtract botanicals and experiment with different raw materials for the base spirit. As with all gin, juniper is a constant, though in varying degrees of intensity.

Our Gin

Beefeater

The name ‘Beefeater’ refers to the Yeoman warders who are the ceremonial guards of the Tower of London. Beefeater distillery is one of nine currently still operational in London. Beefeater’s history can be traced back to 1862, when James Burrough, born 1835, bought the Cale Street-based Chelsea distillery from John Taylor, and started to produce his own distinctive style of gin by 1863. At first, the distillery continued with the production of liqueurs as previously started by its previous owners, further establishing its reputation and extending its customer base. The 1876 company stock lists showed an increasing portfolio of gins with brand names such as Ye Old Chelsea and James Bourrough London Dry, as well as Old Tom styles. By spending time experimenting, inventing and using new processes he discovered that blending a particular recipe of botanicals produced a bold, full-flavoured gin, which he named Beefeater Gin. Beefeater is one of the few gins whose Master Distiller is still actively involved in the selection of its botanicals. Each year Desmond Payne, the world’s most experienced Master Distiller, personally tests over 200 junipers samples. The botanicals are hand weighed by a small team of stillmen and then carefully added to the still making it truly authentic. The spirit then goes through a 24 hour steeping process that helps extract the maximum amount of flavor from the botanicals into neutral grain alcohol before distillation. After steeping, the stills are turned on and the contents are heated, turning the liquid into vapor. This vapor carries through the essential oils from the botanicals and is then condensed back to liquid form. As the liquid passes through the spirit safe (a vessel where the spirit can be analyzed but not contacted) the parts of the run that will be used to make the gin are determined. The early parts (the head) and the end (the tail) are discarded. Only the flavors from ‘the middle cut’ will become the gin. The botanicals used in this gin are juniper, almond, lemon peel, corriandar seed, Seville orange peel, orris root, liquorice root, angelica root, angelica seed.

Bols Genever

Bols is the world’s oldest distilled spirit brand, dating back to 1575, when the Bols family opened a small distillery in Amsterdam. More than four centuries of craftsmanship, passion, and experience join each other perfectly in the products of Bols; from the world’s best selling genevers to the range of 38 quality liquors that are available in more than 100 countries. Bols Genever is triple distilled using over 50% maltwine made from rye corn and wheat and neutral grain spirits. On the nose it has strong grain and malt tones, complemented by sweet subdued juniper, honeysuckle, and citrus notes. Rich and smooth on the palate, the liquid is vibrant, complex and full of depth. This award winning classic cocktail spirit combines the mixability of a white spirit and the complexity of a brown spirit, resulting in a favor like no other. The original and unique flavors of Bols Genever enable bartenders to work with the authentic flavors of the past and to recreate the true classic cocktails as they were meant to taste, The Original Collins, for example. The whiskey-like malt tones of Genever make it also perfect to drink it straight, on the rocks, paired with a beer or in an easy mix cocktail like a Dutch Coke.

Plymouth: Both a brand and a style in itself, Plymouth is a softer and more elegant gin best utilized in drinks with delicate modifiers and citrus or floral flavors including classics like the French 75. Plymouth is also a great gateway gin, if a guest swears they don't like gin this might get them to change their mind. Plymouth gin is made in the Black Friars distillery which was established in 1793, it is the oldest working gin distillery in England. Before it was a distillery it was a monastery. Plymouth gin is made with a blend of six botanicals, Dartmoor water and pure grain alcohol. On the nose there is a rich fresh aroma of juniper followed by notes of coriander and cardamom. It is smooth on the palate, it is creamy and full-bodied with a slight sweetness and a long aromatic finish.

Tanqueray

Like Beefeater, this gin is another quintessential London dry. It works well with other strong flavors, you can throw pretty much anything at it and its assertive piney aroma will come through. Its high proof gives body to drinks that don't have added sugar. Tanqueray gin was initially distilled in 1830 by Charles Tanqueray in the Bloomsbury district of London. The retail outlet of Edward & Charles Tanqueray & Co was established in 1838. When Charles died in 1868, his son Charles Waugh Tanqueray inherited the distillery, which continued to operate until it was severely damaged during World War II. The only facility to survive the Axis bombing, now known as "Old Tom," has since been moved to Cameron Bridge, Scotland. Today, Tanqueray is the largest selling gin import in North America. It is made by means of double distillation of grain. Botanicals are added during the second distillation. The recipe is a closely guarded trade secret, although it is known to contain four botanicals, juniper, coriander, angelica root and liquorice.

Bombay Sapphire

Bombay Sapphire is a brand of gin owned by Bacardi that was first launched in 1987. Its name originates from gin's popularity in India during the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution. The flavouring of the gin comes from a recipe of ten ingredients: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. The spirit is triple distilled using a carterhead still, and the alcohol vapours are passed through a mesh/basket containing the ten botanicals, in order to gain flavour and aroma. This gives a lighter, more floral gin rather than the more-common 'punchy' gins that are distilled using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40%.

Hendricks

Hendrick's Gin is a brand of gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick's uses Bulgarian rose and cucumber to add flavour. Hedricks uses a small batch production style. Small batch typically means 1,000 litres or fewer. Hendrick's distills in miniscule batches of 500 litres, which gives our master distiller even greater control of her careful artistry. Hendrick’s wondrous botanical signature consists of flowers, roots, fruits, and seeds from the world over. They function to complement and set the stage for our delicious duet of infusions: rose petal and cucumber. Hendrick’s is the marriage of two different spirits from two rare and unusual stills: the Bennet still and the Carter-Head still. By combining the two, we are able to create an extraordinarily smooth gin that has the required character and balance of subtle flavors. No other gin tastes like Hendricks because no other gin is made like Hendrick's. The botanicals used include: Juniper, yarrow, elderflower, angelica root, orange peel corriander, carraway, orris root, chamomile, lemon, cubeb berry.

And just to increase your learning pleasure...

youtube

#gin #ginandjuice #staffeducation

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