Category Archives: beverages

beverages, Chicago food and drink, cocktails, non-alcoholic drinks

WonderJuices are pretty tasty

Do you drink juice? I’ve tended not to drink anything much besides V8 and/or tomato juice. But I was recently invited to try several flavors of Beetology/WonderJuices. Took me a while to get to them, but it was definitely worth the wait.

Tasty – and It’s even got fiber!

Picture these flavors: Wonder Melon, Wonder Lemon, and the Beet series: Beet + Lemon + Ginger, Beet + Cherry,  Beet + Berry, and Beet + Veggie and more. Sound good, right?

First, be sure to chill the hell out of all these flavors. They seem to come alive when they’re nice and cold. Now you can use them for breakfast as the liquid in your smoothie or in a small juice glass as a shot of whatever vitamins/carbs are in your chosen flavor. And they are all just a tiny bit sweet, so it tastes kind of like you’re having a shot of dessert with your bagel or eggs, toast and bacon.

Once I discovered how refreshing the juices are, I felt maybe the rich flavors were a little intense for me. So I experimented with mixing a couple ounces of the juice with a couple ounces of flavored carbonated water. Start with half juice and half water and see if you like more of one or the other. Delicious!!

And of course the next thought in my head is, hey, this would be great as a no-fuss cocktail. They’ve done all the selecting and mixing of the flavors for you. Again, experiment and you might come up with the next cocktail sensation. I’m thinking vodka or rum with the Wonder Melon flavor (which, BTW, has a lot of fiber!); gin with the Beet + Lemon + Ginger; maybe port with the Beet + Cherry. Or mix half and half with champagne for a new take on a mimosa.

Now remember, these juices are cold-pressed, which means they’re extracted under immense pressure from fresh raw fruits and veggies.  They’re marked “consume within 5 days of opening” because they’re not pasteurized and can begin growing bacteria fasater than many things we put in our stomachs.

For a tasty cocktail, a unique smoothie, or a refreshing dessert-y drink, you can’t beat these. Prices are high (~$23/6 on Amazon), so think of them as a lovely occasional treat and an easy way to entertain guests.

beverages, California wine, California wines, Chardonnay, Chicago food and drink, Pinot Noir, pinot noir, red wine, rosé wine, white wine, wine

Despite smoke, Dutton-Goldfield strikes gold again

Imagine fighting not just regular natural issues like drought, hungry bugs and creatures, extreme temperatures and more, but trying to make excellent wine from grapes having to grow in smoke-smothered skies. At Dutton-Goldfield they don’t lose heart.

While they weren’t able to produce any 2020 Pinots from Sonoma County, they were busy at their Certified Sustainable Mendocino County vineyards and in the coolest areas of the Russian River Valley where smoke invasion was minimal. Here are two of their crisply luscious 2021 Chardonnays. a 2021 Pinot Blanc, and a 2022 Pinot Noir from Russian River Valley. And if any of these pique your tastebuds, order ASAP because these are all small productions of 150 to 300-ish cases. Prices range from ~$30 to ~$60.

2021 Dutton Ranch Chardonnay, Russian River Valley. Fermented 100% in the barrel, along with 100% malolactic fermentation, the lees for these are stirred twice monthly. After the blend is mixed, the wine is further aged all summer in French oak barrels that are selected to emphasize not the oak but rather the fruit and vineyard characteristics of the wine, like ginger/nutmeg and buttercream to compliment the citrus. Your nose is greeted with aromas of lemon zest surrounded by spring flowers. Look for pear, kiwi and green apple notes. Then your mouth encounters “lemon curd and creamy pear lifted with a lime zest finish.”

A delicate oyster mineral finish makes it a perfect pairing with local Dungeness crab and oysters (prepared Rockefeller is good), or a creamy clam chowder. Cheese it with a cave-aged Gruyère. Alc. 13.5%.

2021 Devil’s Gulch Vineyard Chardonnay, Marin County. This wine is made from grapes that grow in the harsh climate of the Marin coast, but with slightly protected exposures. We wanted to bring out the brightness and freshness of these old vines on this wild site but maintain the creaminess that we love in Chardonnay. After fermenting  first in tank and then in old French Oak barrels, we let malolactic fermentation (30% of the wine) give it some complexity. Then we did the blending. Enjoy the zippy nose of lime zest and lemongrass touched with jasmine. Note the creamy key-lime-pie texture on first sip. Then enjoy the exotic flavors of kiwi and guava whipped by the ocean air. Finish with green apple and pear.

Think shellfish with this wine – linguini with claims or shrimp chowder. Goes beautifully with many cheeses, from young goat to aged cheddar. Alc. 13.3%

2022 Rose of Pinot Noir, North Coast. This lovely expression is a unique blend of berries from our Putnam vineyard and our green valley sites, all of which are known for their excellent structure and acidity along with plushness and complexity. Aging in 100% stainless steel maintains the freshness and brightness of this wine’s summer-sipping qualities.

Imagine a summer fruit basket of strawberry, watermelon and peach aromas touched TIG sweet orange blossom. Crisp but creamy. Now tast the trawberries and cream with dried cranberry and pink grapefruit notes. Savor the succulent finish that calls you irresistibly to have another sip. Match this gem with almost any foods – starters to mains, charcuterie to salads to fowl and fish. Alc. 14.1%

2022 Dutton Ranch – Shop Block Pinot Blanc, Green Valley of Russian River Valley. The goal with their Pinot Blanc is to showcase its freshness and minerality. Fermentation is 100% in stainless steel. Partial malolactic fermentation fleshes out the exotic peach aromas and gives extra richness in the mouth but not so much that you lose the fresh acidity and minerality. The finished wine leads with its signature peach aroma, and gives out both the blossoms and the fruit. In the mouth you’ll get peach/apricot flavors with perfect creaminess and a fresh finish with ocean salinity.

Drink this lovely sipper on its own, or let it complement your appetizers and salads. Try with white gazpacho or scallop ceviche, a coupe of no-cooking summer treats. Select fresh and mild types of cheese so that both cheese and wine can shine. Alc. 13.3%

2021 Dutton Ranch Pinot Noir, Russian River Valley. This blend represents our visitation for the character of this special region: juicy berry fruit, both in the nose and in the mouth, solid structure with fine tannins, and alluring balance. Fruit is hand-sorted and then treated to our unique process – cold soaking the must (extracting spice and fruit characters, taming tannins). Fourteen to twenty days on the skins. Individual lots pressed, then racked into French oak barrels to age. We blend in early spring and let our favorite lots rest in barrel to marry flavors and gain complexity until August bottling. This voluptuous wine expresses its place beautifully. Dark ruby with color hints signals the lushness to come; the nose confirms it with its rich and varied berry selection. Boysenberry, cherry and blueberry dance over sandalwood and baking spice bottom notes, while a scent of purple flowers enhances the experience.

Drink this pinot with fish, fowl, and savory dishes made with mushrooms or earthy roasted root vegetables. And don’t miss the chance to try it with a fine Gouda cheese. Alc. 13.5%.

Guarantee you’ll love the creations of Dutton-Goldfield. Go ahead. Indulge yourself.

 

 

beverages, brunch, cheese, Chicago food and drink, riesling, rosé wine

2020-21 Dutton-Goldfield light lovelies

It’s critical to be able to trust the people who make your wines. Trust that they know exactly what to do when the weather does unpredictable nasty things, Drought is tough; fires are worse. Too much rain is rot. Hail is the worst as it can damage both the grapes and the vines. You want to trust that your winemakers know how to bring the beauty out of the grapes under their care no matter what the weather does. How to choose the right casks for aging their wines. How long is just the right length of time to let the wine mature.

Dutton-Goldfield is one of the good guys in that regard. You can feel confident trusting them when you’re looking for an above-average wine to complement your particular dish or impress your neighbors or cap off a special occasion. We are delighted to remark upon a few of their recent wines.

Dutton Ranch Shop Block Pinot Blanc 2021

Dutton Ranch – Shop Block 2021 Pinot Blanc. Situated in the valley of Purrington Creek, a tributary of Green Valley Creek, this spot is where cold coastal air lingers through the mornings and nurtures grapes with fresh acidity and deep flavor. Inhale the super fresh white peach aromas while Bartlett pear, lily of the valley, and pink grapefruit zest round out the nose. The holidays are a great time to indulge yourself with this 5-star beauty. Great by itself but also think pairings like salads and seafood to quiches and pasta and almost any cheese. Thank you, winemaker Dan Goldfield. Alc. 13.3% SRP ~$33.

Dutton Goldfield Chileno Valley Vineyard Riesling 2020

2020 Chileno Valley Vineyard Riesling. This perfect dry Riesling partner for seafood The mouth is creamy and zesty at the same time, with flavors of key lime pie, white grapefruit, kiwi, and pear. There’s a great energy to the wine, letting you know this will be a wine that will evolve for many years to come before it finishes with a kiss of ocean air and oyster shells. Try it with fresh sushi or sashimi, raw oysters with a mignonette sauce, clam chowder, and steamed mussels. Fresh young cheeses would make a great match, like burrata, ricotta, goat, and feta.. Alc. 12.9% SRP ~$40

2021 Rosé of Pinot Noir. An elegant and sophisticated wine. In the mouth, creaminess combines with the strawberry and citrus core. Stone fruit, melon, and candy apple notes add to the fruit party, with a touch of grapefruit peel giving the wine a zesty flair. The finish is lively and succulent, making your mouth water for the next sip. Try it as an aperitif or pair it with especially wonderful with a charcuterie board, fresh young cheeses, chicken salad, clams, and grilled halibut. Alc. 14.1% SRP ~$33

appetizers, bar food, beverages, Chicago food and drink, cocktails, comfort food, Scotch whisky, spirits

The “bad boys” of Scotch whisky – CRAIGELLACHIE

Single malt Scotch whisky is one of the biggest stars in Scotland’s firmament of distilled beverages, each one unique to the region in which it’s distilled. Recently CRAIGELLACHIE showcased in Chicago the newest addition to the line of expressions from its Speyside distillery. [craig-el’la-key, or here’s a fun video explaining how to pronounce CRAIGELLACHIE.]

CRAIGELLACHIE 13 Years Old Armagnac Cask Finish

The CRAIGELLACHIE 13 Years Old Armagnac Cask Finish expression – given special complexity by its marriage with the Armagnac cask – is being released as part of the brand’s Cask Collection. First matured in ex-Bourbon and ex-Sherry casks, it is then rested in Bas-Armagnac casks for just over a year, which is longer than the typical few months. This new expression, a beautiful  clear golden liquid, starts with smoky, toasted marshmallow, baked apples and cinnamon on the nose, then heads towards a slightly floral, pineapple-y finish. Try it straight. Then with an eye-dropper of water. Excellent in cocktails.

And, boy, do the CRAIGELLACHIE Scotch whisky expressions go great with barbeque! The brand ambassador Paul O’Callaghan (in an utterly charming Irish accent) offered them up in special whisky-tasting glasses as perfect accompaniments to the irresistibly rich and spicy barbeque creations of the chefs at Chicago q, 1160 N. Dearborn St. Creations like melt-in-your-mouth Cheddar-Bacon Hush Puppies (the bacon smoked in house), Smoked Corn & Black Bean Salad, along with generous slabs of brisket, pulled pork and ribs served with Honey Butter Cornbread, Buttermilk Mashed Potatoes, and house-made Mac ‘n’ Cheese. So worth the calories…

Others in the brand’s core portfolio include CRAIGELLACHIE 13 Years Old, 17 Years Old and 23 Years Old. These whiskies are known in some quarters as “the bad boys of Scotch whisky.” Kinda makes you feel like you’re sneaking into a Scottish speakeasy, right?

More about CRAIGELLACHIE Single Malt Scotch Whisky

Described as “old-fashioned” even in 1891 when production began, CRAIGELLACHIE stays true to the traditions of founders Peter Mackie and Alexander Edward. Worm tubs (see * note below) are used to cool the spirit, bestowing extra flavor and creating a distinctive muscular character to rival whisky twice its age.

So if you like a little muscle on your Scotch, go taste some of these expressions. Pick your favorite and take home a bottle for your next barbeque – or just to sip by the fireside. ‘Tis the season, after all.

* What is a worm tub?

A “Worm” is the old English term for serpent, the original name for the coiled copper tube used to turn spirit vapor back into liquid.

Only a handful of distilleries still use this old-fashioned method to condense their spirits. They are much more expensive to maintain than the more modern and efficient ‘shell and tube’ approach, but their long tubes provide less copper contact and thus bestow extra flavor with a distinctive, muscular (sulphuric) character.

beverages, wine

A less stressful way to open your wine?

As we wine-lovers grow older, the muscles we use to open a nicely corked bottle of wine can get a little stiff and ache-y. Or maybe you’re still young and you get frustrated with how hard some corks can be to get out of the bottle. Fortunately, there is an answer that doesn’t require using an old-fashioned corkscrew or banging the bottle on a wall (with a shoe for cushioning) or inserting screws into the cork.

Cork Pops Legacy wine opener – pop your cork out

Now there’s a device called CorkPops Legacy wine opener that lets you, after you learn how to use it, more easily perform the steps needed to get a cork out of a bottle without so much physical effort.

  1. First, it neatly and efficiently slices around the foil. Easy. Nicely done. (FYI, in researching this post I saw a video that suggests you can get the foil off by just twisting and pulling it straight up and off. but this gadget makes it pretty simple to cut it. )
  2. Next, you need to insert the device’s long, thick needle into the center of the cork. Takes a bit of exertion but not bad.
  3. Next you thumb the top of the device gently as you hold the bottle firmly in the other hand. Voila! Your cork is out immediately.
  4. Lastly, you twist the device to eject the cork.

The cork came out with more force than I expected when I first started using it. You’ll need to learn to modulate how much force you put on the gas canister.

And you also need to be sure you’re putting the needle in at the proper depth – so its end is in the space between the wine and the cork. Too far in and the gas will escape into your wine – and your cartridge will run out quickly. Not far enough and it won’t pop the cork out.

The Cork Pops Legacy sells for ~$34 and and is promised to open 50+ bottles. A pair of refill gas cartridges is available online for ~$15. It’s a fun device that does the job. Your guests will be surprised and impressed. Just keep in mind, there’s a learning curve.

 

beverages, Chicago food and drink, cocktails, comfort food, whiskey

Slane Irish Whiskey – a new go-to!

Besides its beauty and historic value to Ireland, Slane Castle is known for two important things: being home to the distillery that makes its layered, balanced namesake Irish whiskey and for regularly bringing thousands of people together to enjoy soaring music concerts held on the Slane Castle grounds in Boyne Valley in County Meath, Ireland.

Slane Triple-Casked Irish Whiskey and music are fitting combination when you think about this: Making whiskey and creating music have a powerful common bond – they both seek a perfect balance. Each art/craft is constantly experimenting with components and layers to bring a harmonious new distillation/composition/performance into fruition.

And the good people at Slane know that an important Irish tradition it is to share your whiskey with others in a warm and welcoming atmosphere. They recently set up such an event at a charming Chicago speakeasy-type bar, Storyville, 712 N. Clark St., where the salty, deep-fried and other Cajun comfort foods served family-style are reminiscent of the best of New Orleans fare, and marry perfectly with Slane’s Triple-Casked Irish Whiskey and each of its components.

Representatives from Slane set up the intimate tasting experience and invited attendees to test their blending skills. Tastes of Slane Triple-Casked Irish Whiskey and of the distillations from each of the three barrels that make up the flagship brand’s flavor profile – which includes tasty notes of caramel, red fruits, baking spices, and toasted oat. The first distillation comes from a virgin oak cask – no other liquor aged in that one – American oak medium char milled wood. The second, called “Seasoned,” is from a lighter barrel like the type Jack Daniels is aged in. And the third taste is from a sherry cask. They all tasted delightful, but the combination – the “triple-casked” combo – was especially satisfying.

Savory beignets with crawfish sauce were perfect with the first sips of the whiskey itself, and then more sips of the three cask-fellows that make it up. Next sips were with a big plate of poutine fries covered in cheese and drizzled with sauce. More food followed – Cajun shrimp pasta, Muffeletta, Jambalaya… More whiskey sipping. And then: the blending contest. Attendees were challenged to be a blender and to approximate the taste of Slane flagship Irish whiskey. Using straws, tiny samples of each distillation were to be mixed until you got as close as you could to the original. (I was surprised and delighted to win the competition!)

You can find Slane in Chicago at Binny’s and many indie liquor stores. ~$25/750ml. For best sipping results: Create an intimate shared experience with friends/loved ones to enhance the pleasure. If you’re tasting by yourself, try lighting a baking spice candle…

P.S. In honor of the 40th anniversary of their first rock concert. the distillery has found the perfect balance for its new Slane “Special Edition” Irish Whiskey. In this expression you’ll find similarly complex flavors along with extra vanilla and a slightly higher ABV. Great in cocktails like Jitterbug and Irish coffee. But oh, it’s a sippin’ whiskey, too, for sure. ~$37/750ml. Availability is limited. Check with your favorite liquor dealer.

beverages, Chicago food and drink

Three Rivers Rye. Heads up, whiskey lovers

Did you know rye whiskey is the classic American distilled spirit? Starting in 1750, rye whiskey was for many years the main spirit for American imbibers. In 1810 Pennsyvania alone shipped 6.5 million gallons of rye to Kentucky’s 2.2 million gallons of bourbon. But soon after that, bourbon ascended to the pinnacle and rye descended to the bottom in popularity. Back then, according to this source, it gradually became what street drunks bought and consumed in paper bags. More cool pictures on their Cali Distillery Instagram page.

Cali Distillery Three Rivers Rye

Now, rye has risen again to its former levels of glory in the craft distilling revolution going on in the U.S. these days.

And Cali Distillery owners, experts at crafting many different spirits, have seen the future of whiskey and believe that rye is right up there near the top. Cali has developed a small stable of whiskey offerings, and Three Rivers Rye is the latest, meant as a tribute to the honored distilling process of this classic spirit.

Drink it straight (see next paragraph), or use this spirit to build a properly spicy Manhattan or a traditional Sazerac. Rye is a critical component in those and other mixed drinks, and Three Rivers Rye is definitely up to the challenge. Gives a richness and depth to these traditional go-to cocktails.

Best to drink savor Three Rivers slowly. Start with it neat for a few sips. Then add a single cube and let it begin to mellow the flavors together. Once that’s melted, enjoy again, or add another cube and continue sipping. Think about the history of the drink – and read all about it on Cali’s website – as you relax into the experience.

Cali Distillery’s Cask-Strength Riptide Rye is a powerful version of rye that’s great for true rye lovers. Just for fun, plan an evening with friends and try all of their whiskey expressions.

Cali Distillery whiskies
beverages, Chicago food and drink, cocktails, Scotch whisky

The Dalmore 14 Scotch whisky – exclusively in Chicago

To be labeled Scotch whisky your creation must be made in Scotland and be part of a broad category that embraces a wide array of flavors – from the smoked-peat versions from Islay and the Glenlivets of Speyside, to the Highland malt whiskies like those from The Dalmore.

What makes a great Scotch whisky? Time, more than anything else, says Gregg Glass, Master Whisky Maker & Blender at Whyte & Mackay. He came to Chicago recently to introduce the latest expression from The Dalmore distillery: The Dalmore 14 – a beautiful whisky with cocoa, candied citrus, nutty, and slight cinnamon flavors. It’s a new expression of how the Mackenzie family continues to exercise its passion for creating old-school Highland malt spirits in styles and flavors even non-expert consumers can really appreciate.

We Chicagoans are privileged to be the first – and right now, the only – place in the U.S. where you can buy this particular expression. Contact Binny’s for help buying a bottle of The Dalmore 14.

The Dalmore was a pioneer in using age statements to differentiate Scotch whiskies from each other – a new way to indicate quality. Generally, the longer a whisky is aged, the more complex and rich its flavor can become. The Dalmore sources its barley from right around the distillery, far north and east of Highland. Gregg says he grew up 5 miles from the distillery, so it’s like home for him. He talks about how barley varieties and water can change the ultimate flavor of whiskies, but it’s how the combination is aged that makes all the difference.

To start with, the first stuff right off the still is pure spirit  – theirs is clear in color with notes of citrus and cocoa and a staggering 68% alcohol content. You don’t want to drink this by itself. But it is the beginning of the journey to becoming a fine aged whisky. In fact, says Gregg, 60-80% of a whisky’s flavor comes from the type of casks used to age it and the time and conditions under which it matures.

  • Scotch whisky caramel, chocolate, citrus
  • The Dalmore Scotch whiskies enhance fine Japanese food

Once they’ve distilled the pure spirit, they put it into bourbon casks that give touches of vanilla and honey. For The Dalmore 14, the next stop is hand-selected casks from Pedro Ximenez sherry. I can tell you for sure that the Old Fashioned cocktail they sampled for media, made with The Dalmore 12, was excellent – just a hint of sweetness, and the handsome chocolate truffle-on-a-pick that garnished it was a rich, creamy surprise. How did chocolate happen here?

The Distillery staff, Gregg said, receive from 60 to 600 items to assess each year from companies that want to pursue a partnership with them. Recently they found a company they quickly recognized shared The Dalmore philosophy of using the finest ingredients to make a superior product that’s then showcased with the finest packaging. And now they have a strong relationship with Vosges Haut-Chocolat, a Chicago company that makes extra-rich, creamy chocolate truffles – the dark chocolate and orange are remarkable and the pairing with the whisky is genius.

The chocolate makers went back and forth on which characteristics of the whisky they wanted to bring out in the truffles they include in The Dalmore 14 Collection. The only way for you to find out what they decided is to buy a bottle and a box and sit down with no agenda other than to taste and enjoy all that lusciousness blending together in your mouth.

And for a great place to pair your whisky with food, you can start by ordering your whisky at Momotaro in Chicago’s West Loop. Even if you didn’t already like Japanese cuisine, you’re likely to become a fan after eating here. Gregg’s team collaborated with the chefs at the restaurant to build the delicious Old Fashioned cocktail and to choose just the right dishes to go with the flight of Scotch whiskies. From the delicious sea-salted edamame, the salad of crisp baby greens with sparkling citrus dressing, and the generous cuts of very fresh sashimi, to the super-juicy grilled strip steak with crispy edges, they put on a feast worth indulging in. Altogether, some pairings are made in heaven. Enjoy.

The Dalmore 14 Pedro Jimenez Cask Aged Scotch whisky. ~$90.

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beverages, cheese, Chicago food and drink, comfort food, fine dining, gifts, parties, Pinot Noir

5 pandemic luxuries: 2018 Pinot Noirs from Dutton-Goldfield

Some who have been able to work from home during this long-running pandemic may be saving enough money to be able to treat themselves to some luxurious wines they might never have considered. And I can’t think of a more luxurious treat than one of these 2018 Dutton-Goldfield Pinot Noir wines.

Dutton Goldfield winemakers love their work!
Dutton Goldfield winemakers love their work!

Dutton-Goldfield’s vineyards, many with intriguing names, promise excitement and quality that their elegant luxury wines always meet and surpass. As of 2018 they’re in their own new facility and now have complete control over every aspect of the production of their wines – and the 2018 harvest had no pandemic issues. In the new facility, the winemakers now get to select the best possible picking dates when they’re confident the acids and sugars are at their absolute optimum balance. We consumers are the winners in being able to choose from their selection of 2018 wines that showcase a fabulous combination of mouthwatering freshness and decadent richness. Prepare to be utterly delighted by any one of these. This post showcases just five of them for your special-occasion, friendsgiving, or self-indulgent consideration.

Devil’s Gulch Vineyard, 2018 Pinot Noir. Located in Marin County, this vineyard has put out a gorgeous Pinot that’s extraordinarily silky and velvety with “fruit and spice characters” that have a “wonderful combination of power and fineness,” a nose with “sweet wild berries in the forest, tinged with nutmeg and cinnamon.” Isn’t your mouth watering? You don’t need to wait until the holidays to indulge yourself with this 5-star beauty. Think pairings like rabbit, pork, lamb or quail (bacon-stuffed mushrooms, anyone?). Thank you, winemaker Dan Goldfield. Alc. 13.8% SRP ~$72.

Angel Camp Vineyard, 2018 Pinot Noir. Situated ini Anderson Valley, this beautiful 10-acre spot sits on a scenic knoll with a gravely slope that lets winemaker Dan Goldfield extract deep, plummy flavors and voluptuous tannins from the grapes. Consider the joy of “dusky blackberry and plum aromas complemented with savory beet and earthy notes. Christmas spices provide a lacy framework” for the harmonious balance of sweet black cherry, purple plum, dried flowers and sandalwood flavors. Enjoy it now or let it mellow. You’ll love it with warm potato salad, bacon quiche, poultry or pork and cheeses like Fontina or Havarti. Alc. 14.1% SRP ~$62.

Fox Den Vineyard, 2018 Pinot Noir. Perched atop a formerly-sea-bottom ridge, Fox Den sits on eight acres in the Green Valley of Russian River Valley and has a terroir that makes for low vigor vines, slow ripening, and beautifully floral and fruit driven wine. The long growing season of 2018 encouraged these vines to produce a satiny texture and a nose of red fruits with sweet raspberry and strawberry interlaced with baking spices. In the mouth you get a sweet-tart interplay that dances from Bing cherry to dried cranberry to alpine strawberry with a drift of cinnamon and nutmeg. Think pairings with duck confit, seared tuna, and pulled pork or sweetbreads. Creamy goat cheese, Kaseri or Bellwether’s triple crème San Andreas will sing with this wine. Alc. 13.8% SRP ~$68.

Enjoy with a special meal you’ve prepared. Or a few of the decadent cheeses mentioned. With friends on Zoom, or just by yourself.

beverages, non-alcoholic drinks

New protein bar and non-alcoholic drink ideas

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Most of us get excited when someone introduces healthier versions of tried-and-true ideas. Below are quick reviews and links to a new line of portable healthy eating from Atlas.

While we often look upon our wine and spirits beverages as the be-all, heck, sometimes we just want to imbibe something refreshing that isn’t mind-altering or too bad for us. Admittedly, my recently re-aroused passion for Diet Coke (used to adore Diet Dr. Pepper) has me worrying that I’m consuming way too much artificial sweetener and possibly caffeine. So when a new vendor introduces a less-sweet, non-caffeine, still-tasty drink – especially if it’s bubbly – I am all over trying it out. Check out the below notes on Sipp Sparkling, Som Flavoring Syrups and Petal Botanicals.

Seriously healthy protein bars

Atlas healthy protein bars come in lots of flavors
Atlas healthy protein bars come in lots of flavors

Atlas Protein Bars are made with vegetable glycerin, which acts as both a thickener – along with nut butters or other items – and a sweetener, in combination with the brand’s unique “adaptogens superfood performance blend – ashwagandha extract and maca root powder.” Said to be made completely with “whole natural foods,” the appeal is a much healthier way to satisfy a sweet tooth while getting lots of protein and fiber and yet not risking dental or diabetic issues. We found them to be perfect for grab’n’go breakfast, snack or dessert. Satisfying right away because of the creaminess and the touch of sweetness, and satisfying for longer because of the fiber and protein.

Flavors come in cool combinations like raspberry peanut butter, mint chocolate chip, chocolate cacao, almond vanilla chai, and more. Each bar is about 220 calories. These semi-creamy, healthy hits of nutrition, fiber and protein seemed to help fight the hungries anytime of day. Like any protein bar, their portability is part of their appeal. And one of the best parts is the fact that these are missing many of the not-so-healthy things we find in many other brands of energy bars – like salt, added sugars and refined carbs. Half a bar is a  perfect way to curb  your hunger pangs when you’re on the go – or just too lazy right now to cook.

Non-alcoholic flavor syrups and mixers

Non-alcoholic drinks are becoming more and more popular, as millennials seek out low- to no-alcohol treats that are lower in calories and added sugar. We just reviewed Petal Botanicals Sparkling water

A more recent couple of additions to the lineup include Som cane-vinegar cordials to use with your favorite bottled or canned sparkling water or to flavor a variety of exotic cocktails. Mix the pomegranate syrup – by the way, they are made with sugar but it’s not outrageous for a flavoring element as opposed to dominating the drink – with vodka and voila! You’ve got an elegant glamorous martini-ish cocktail. I’m sure you can think of a dozen ways to use the many flavors like Thai Basil, Tangerine with Sea Salt, Ginger and more. The New York Times talks about Som flavorings and how the makers have begun calling these vinegar-based drinks “cordials” to mitigate the public’s hesitation over a drink made with vinegar. Trust me, with the lovely flavors to focus on, you won’t notice.

In case you don’t feel like mixing, don’t hesitate to try a few of the all-natural, organic-ingredient-rich Sipp Sparkling Organics beverages. The unique flavor combinations will set your imagination alight. Think Lemon Flower or Summer Pear, or Mojo Berry or Ginger Blossom, and imagine one as an aperitif or as a tongue-titillating treat with some of your favorite dishes. Oooh, can’t you just imagine Lemon Flower or Ginger Blossom with Asian food? Other cool combos include Zesty Orange and Ruby Rose. Any of these also make a delightful chilled treat as an aperitif or snack. Just be aware, these have more added sugars. They’re all sweetened with agave which isn’t, strictly speaking, actual sugar but is slightly higher in calories than sugar and, therefore, not a great idea for diabetic diets. Get your first batch online or in town at Meijers, Kroger, Safeway and other popular markets.