Pécharmant – The Best Alternative to Bordeaux Wine
With a rich history spanning centuries, the Pécharmant region is renowned for producing some of the most distinctive wines in France. Nestled in the Dordogne Valley, Pécharmant’s unique terroir gives birth to robust red wines that are as enigmatic as the region itself. But amidst this wine-rich land, one name stands out – Château Beauportail. […]
Unveiling the Mystery: Why Cocktails and Mocktails Cost the Same
Recently, while scrolling Twitter, I stumbled upon a tweet that sparked my curiosity about the cost of mocktails.
Also why are mocktails the same price as cocktails????
— A Thick Legend 🇺🇸 (@IAmShannonAli) August 20, 2024
A lot of folks seemed to agree — they weren’t sure why a cocktail without alcohol should cost the same as one that contains alcohol.
Now this is what should be talked about! https://t.co/olv2ZlpVL1
— Clarine (@BIGPIKLIZ) August 20, 2024
Some people felt the alcohol, which is typically the most expensive part of a cocktail, should dictate the price.
Let’s talk about this!!! Why the hell do I have to pay the same price when the alcohol, the pricy thing in the mix, is not IN IT!!!!!! 😡
— Just (@Just__JuJu) August 21, 2024
Many were really interested in understanding the pricing structure.
A discussion I’m very interested in having
— A✨ (@A_Djalo) August 21, 2024
And some felt like choosing a mocktail meant they weren’t getting enough bang for their buck.
I want to be sober sometimes but why would I pay $13 for juice when I can get a cocktail for the same price?
— ɴɪñᴀ ᴩʀᴏʙʟᴇᴍᴀᴛɪᴄᴀ™️ 15🏆 (@ni_problematica) August 21, 2024
The topic was hotly debated, which piqued my interest. To get more information about cocktail vs. mocktail pricing, I spoke with Abby Ehmann, owner of Hekate Café & Elixir Lounge and Lucky in New York City.
Hekate is a sober bar that serves only alcohol-free cocktails.
First, Ehmann told BuzzFeed that “referring to NA [non-alcoholic] cocktails as a ‘mocktail’ or ‘virgin’ is somewhat frowned upon in the ‘NA space’ due to the association with drinks for children, such as the Shirley Temple. So we call them alcohol-free cocktails, which is more accurate.”
When asked why cocktails and alcohol-free cocktails are priced similarly, Ehmann said that it is “because the cost of NA spirits is closer to that of ‘call’ liquor. When you go to a regular bar and don’t request a specific brand name or ‘call’ liquor, you are getting ‘well’ booze, which is comparatively inexpensive.”
Ehmann mentioned that non-alcoholic spirits are priced similarly to middle-to-high-end alcoholic beverages. Currently, there aren’t any budget-friendly options for non-alcoholic spirits on the market.
In response to Ehmann’s observation, I decided to investigate the cost of cocktails at various bars throughout the USA, comparing prices of regular alcoholic drinks to their non-alcoholic counterparts.
The drink menu at Donna, a New York City cocktail bar, shows that their alcoholic drinks are priced between $17 and $19, whereas their non-alcoholic cocktails are equivalently priced at $17.
These non-alcoholic offerings include a variety of non-alcoholic spirits.
This is a section of the menu of Arbella, a cocktail bar in Chicago. Cocktails here range in price from $17 to $30, while alcohol-free cocktails are all $15.
Some of their alcohol-free cocktails contain non-alcoholic liquor, but not all of them.
And this pricing is from the menu of The Rendition Room, a cocktail bar in Los Angeles. Their non-alcoholic cocktails are priced at $12, while their regular cocktails range from $16 to $18.
Their alcohol-free cocktails do not contain any non-alcoholic liquor.
Ehmann also added that she felt the pricing of alcohol-free cocktails isn’t “a problem for people who choose to avoid alcohol, but it certainly does seem to irk those who drink booze.”
“They are quick to ridicule us (and other sober bars) as ‘juice bars’…they seem particularly bent out of shape over what they believe to be too-high prices of alcohol-free cocktails.”
Finally, since Hekate is a sober bar, I was curious to learn if their best-sellers included alcohol-free versions of classic cocktails.
Ehmann said, “Our most popular cocktail, The Healer, is not an alcohol-free version of a familiar drink. It is a whole new concoction. But I believe it’s popular because it looks great on Instagram. Our other best-sellers are The Draper, which approximates a Manhattan; The Amalfi Spritz, which tastes exactly like an Aperol Spritz; and our assortment of margaritas. I do think it is easier for people to understand an alcoholic beverage equivalent, but for some, that may be a trigger, so a preference for something completely different is understandable.”
So now, next time you check out the alcohol-free cocktails on a bar menu, you’ll know exactly why those prices are so similar!
Bulleit Frontier Whiskey Unveils New 10-Year-Old Premium Rye: A Toast to Tradition and Innovation
Bulleit Rye 10-Year-Old.
Bulleit Frontier Whiskey is debuting its new Bulleit Rye 10-Year-Old, an addition to its permanent portfolio. This marks the brand’s latest age-statement whiskey, expanding its offerings alongside the Bulleit Bourbon 10-Year-Old.
Jenika Newsum, senior brand manager at Bulleit Frontier Whiskey, says that patience and long-term planning were crucial to the success of this release.
“Creating an aged rye requires a significant investment of time and resources, especially when the product must mature for a full decade,” Newsum tells Forbes. “We had to anticipate the demand for a premium, aged rye years in advance and commit to laying down the liquid long before the market would see it. Overcoming this challenge required a firm belief in the evolving tastes of whiskey lovers.”
Launching the Bulleit Rye 10-Year-Old coincides with growing consumer interest in premium and aged whiskeys—even as the general whiskey market sees a decline, still performing better than most other spirits. Even craft spirits, which large whiskey firms often view as a safe haven, are experiencing a downturn, according to a recent report from the American Craft Spirits Association.
U.S. spirits reached a record peak last year—largely driven by American whiskey. American whiskeys (including rye, bourbon, etc.) constituted 63% of all U.S. spirits exports—a 9% increase from 2022, achieving a record $1.4 billion, according to a report earlier this year by the Distilled Spirits Council of the United States. Thus, the debut of Bulleit Rye 10-Year-Old is likely aimed at leveraging this continuous demand for premium American whiskeys, enhancing the brand’s standing in a competitive arena.
“We’re not merely reacting to market trends. We’re actively influencing them,” Newsum states. “This new permanent addition underscores our dedication to providing robust, well-crafted rye that captures the essence and character that enthusiasts desire.”
Reflecting on the new whiskey’s role within the broader range, Newsum notes that this release complements the Bulleit Bourbon 10-Year-Old, creating a unique collection of age-statement whiskies.
"It’s quite unique to have both a rye and a bourbon of this age available side-by-side," Newsum says.
Aged for a minimum of ten years in new charred American white oak barrels, the Rye 10-Year-Old maintains the company’s signature 95% rye and 5% malted barley mash bill. Bottled at 91.2 proof, Newsum notes that the flavors come specifically from the careful aging process, enhancing a bold, spicy character while adding notes of caramel, vanilla and toffee.
"It’s designed for those who appreciate the nuanced flavor profiles that come with age-statement whiskeys and are eager to explore beyond the ordinary," Newsum says. "It caters to both seasoned rye connoisseurs and curious explorers looking to deepen their whiskey journey with a smooth, yet distinctly spiced, rye experience."
Bulleit Rye 10-Year-Old has already garnered recognition, receiving a Gold Medal at the 2024 San Francisco World Spirits Competition and scoring 98 out of 100 at the 2024 International Wine & Spirits Competition.
The Bulleit Rye 10-Year-Old is now available nationwide, with a suggested retail price of $49.99.
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Hawaii Food and Wine Festival Kicks Off with Exciting Chef’s Week
HONOLULU (KHON2) — The 14th annual Hawaii Food and Wine Festival is set to begin next month on Hawaii Island and Maui. In preparation for the celebration and to showcase local culinary talents, “Chefs Week” is currently underway and will continue until September 30. Chefs Colin Hazama of the Hawaii Food and Wine Festival and Colin Sato of Mugen Waikiki appeared on Wake Up 2Day Thursday morning to discuss the forthcoming events.
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“We wanted to create an opportunity to highlight the fabulous local culinary talent we have participating in this year’s Festival events, while also encouraging the community to dine at their restaurants during the typically slower post-Labor Day season and help sustain Hawai’i’s vibrant culinary community,” Hazama explained. “To express thanks for dining local during Chefs Week, we’re offering guests an exclusive deal to enhance their Hawaii Food & Wine Festival experience with Priority Access tickets to select events at the General Admission price. Priority Access allows guests early entry to selected events at 5:00 P.M., providing an extra hour to sample the exquisite food, wine, and cocktails and to engage with the chefs, winemakers, and mixologists.”
Village Market celebrating one-year anniversary
Chef Sato emphasizes the importance of supporting local eateries during the off-peak “shoulder seasons” when tourism is low.
“During these slower periods, local establishments like ours really rely on the support of the community. Initiatives such as HFWF24 Chefs Week play a crucial role by motivating locals to dine out and appreciate the offerings of our regional chefs. These efforts help in keeping our dining rooms full which is not only vital for the sustenance of our restaurant and our employees but also for the local producers like farmers, ranchers, and fishermen, plus other businesses dependent on restaurants’ success. Moreover, events such as the forthcoming Hawai’i Food & Wine Festival significantly aid by highlighting our local food and agriculture, which is essential for promoting Hawaii’s culinary scene.”
For more information, you can click here.
Copyright 2024 Nexstar Media, Inc. All rights reserved. This text may not be published, broadcast, rewritten, or redistributed.
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Hops: Tracing the Controversial Yet Crucial Backbone of Beer History
Do you know your Citra from your Simcoe hops?
Hops grow on a vine at the Morrier Ranch in Yakima, Washington.
Beer aficionado Tony Rehagen here. I’m reporting from seat 29F on Alaska Airlines Flight 473 en route to Seattle, alternating between typing and savoring a Fremont Cloud Cruiser IPA. The refreshing, piney taste of this brew, combined with our Pacific Northwest destination and the season, brings one topic to mind: hops.
September marks the peak of the harvest season for US hops, with 99% of them cultivated in Washington, Oregon, and Idaho. Hops, or humulus lupus for the scientifically inclined, are one of beer’s four essential components—alongside malt, yeast, and water. In the US, they play a pivotal role due to their natural bitterness, citrusy and floral tastes, and earthy, often fruity scents. These characteristics distinguish the pale ales and IPAs, like the Cloud Cruiser, that spearheaded the Craft Beer Revolution and continue to top craft beer sales nationwide.
Coca-Cola and BACARDÍ Team Up to Launch a New Ready-To-Drink Cocktail
Coca-Cola Company and Bacardi Limited intend to introduce the BACARDÍ and Coca-Cola Ready-To-Drink Cocktail.
Key Highlights
The Coca-Cola Company announced on Tuesday that they have formed a partnership with Bacardi Limited to release a pre-mixed cocktail combining BACARDÍ rum and Coca-Cola.
The BACARDÍ Mixed with Coca-Cola RTD cocktail is slated to hit the shelves in various global markets, with the initial rollout set for selected European locations and Mexico by 2025, according to Coca-Cola.
James Quincey, Chairman and CEO of The Coca-Cola Company, mentioned, “We are evolving our selection of products as a comprehensive beverage company, stepping into the growing sector of alcohol ready-to-drink. Our new venture with Bacardi Limited exemplifies our strategic growth. We are eager for the launch of BACARDÍ Mixed with Coca‑Cola coming next year.”
Mahesh Madhavan, CEO of Bacardi Limited, stated, “The union of these two iconic brands enables consumers to experience one of the most frequent classic cocktails, originally crafted with BACARDÍ rum and Coca‑Cola, in a ready-to-drink form. This partnership will broaden our scope and accessibility, allowing more legal-age drinkers to enjoy this iconic BACARDÍ rum and Coca-Cola mix.”
According to reports, BACARDÍ Mixed with Coca-Cola RTD will display highly recognizable global trademarks. The cans will convey responsible usage notices, emphasizing enjoyment only for those of legal drinking age. The product will comply with the responsible marketing guidelines upheld by both The Coca-Cola Company and Bacardi Limited, and the global standard for alcohol content by volume (ABV) is set at 5 percent, although this may vary by market.
The Coca-Cola Company (NYSE: KO) operates on a global scale in over 200 countries, aiming to refresh the world and make a meaningful difference. The company offers a variety of billion-dollar brands within numerous beverage categories globally. These include Coca-Cola, Sprite, and Fanta in sparkling soft drinks; Dasani, smartwater, vitaminwater, Topo Chico, BODYARMOR, Powerade, Costa, Georgia, Gold Peak, and Ayataka in hydration, sports, coffee, and tea; and Minute Maid, Simply, Innocent, Del Valle, Fairlife, and AdeS in nutrition, juice, dairy, and plant-based drinks. Coca-Cola is committed to ongoing transformation in its product range, such as sugar reduction and launching innovative products. The company strives for a positive impact on individuals, communities, and the environment through initiatives like water replenishment, recycling, sustainable sourcing, and reducing carbon emissions in its operations. Together with its bottling partners, Coca-Cola employs over 700,000 people, thereby fostering economic opportunities across global communities.
Bacardi Limited, the largest privately held international spirits company globally, is engaged in the production, marketing, and distribution of spirits and wines. Its extensive portfolio includes over 200 brands and labels such as BACARDÍ® rum, PATRÓN® tequila, GREY GOOSE® vodka, DEWAR’S® Blended Scotch whisky, BOMBAY SAPPHIRE® gin, MARTINI® vermouth and sparkling wines, CAZADORES® 100% blue agave tequila, alongside other prominent and emerging brands like WILLIAM LAWSON’S® Scotch whisky, D’USSÉ® Cognac, ANGEL’S ENVY® American straight whiskey, and ST-GERMAIN® elderflower liqueur. Established over 162 years ago in Santiago de Cuba, this family-owned entity currently employs over 8,000 people, operates production sites across 11 countries and territories, and markets its brands in more than 160 countries. The term Bacardi Limited represents the umbrella of Bacardi group companies, including Bacardi International Limited.
Exploring Virginia’s Vineyards: Top Destinations and Must-Try Wines
After years of being in the shadows, Virginia winemakers are finally getting the attention they deserve.
Jared Soares
If someone shouted “Virginia” in the middle of a word-association game, “fine wine” might not be your first response. Even some of the state’s winemakers confessed to me that they had, in the past, found many Virginian wines forgettable — or, in some cases, undrinkable. Oh, how times have changed.
Jared Soares
Virginia’s reputation as an underrated wine region has ultimately become one of its greatest strengths. While attention might have traditionally been drawn to places like Napa Valley or the Bordeaux region in France, Virginia’s winemaking is carving out its own unique identity right in between these famous locations. This emerging profile is largely driven by a new generation of wine producers focused on crafting a distinct style exclusive to the area.
Jared Soares
The wine industry in Virginia has seen remarkable growth over the decades: from about 50 wineries in the mid-1990s to approximately 300 today, covering over 4,000 acres of land. This expansion contributes over $1.7 billion to the local economy, benefiting not just from wine sales but also through a thriving tourism sector influenced by wineries, hotels, and dining establishments. This led me to explore whether Virginia’s wine narrative is as rich in quality as it is in quantity. The popular adage “Virginia Is for Lovers” might ring even truer for wine enthusiasts.
For the initial stage of my wine exploration, I stayed at the Salamander Middleburg, situated less than 50 miles west of Washington, D.C. Middleburg isn’t only a hub for wine lovers but is also central to Virginia’s horse riding tradition. The Salamander resort, an epitome of grandeur and old-world charm, pays tribute to this equestrian lifestyle with its horse-themed decor and activities. As I observed guests in sophisticated equestrian attire, I pondered if I had stepped into the setting of a Ralph Lauren fashion show.
Jared Soares
But you don’t need to be a member of the horsey set to enjoy a stay at Salamander. There’s a gym, a spa, bikes available to borrow — and an entire wine region on your doorstep to explore.
“In the mid 1990s, there were about 50 wineries in Virginia; there are now around 300, with more than 4,000 acres under cultivation.”
I began my journey just about a mile down the road at Boxwood Estate Winery. John Kent Cooke, former owner and president of Washington, D.C.’s NFL team, has always had a love for Bordeaux, so at his estate, 26 acres are planted with Merlot, Cabernet Sauvignon, Sauvignon Blanc, and other Bordelais varieties. In partnership with French wine consultant Stéphane Derenoncourt, the Boxwood team has created a crisp Sauvignon Blanc, as well as its locally known Topiary blend of Cabernet Franc, Merlot, and Petit Verdot — all varieties that express the terroir of Virginia.
During my wine tastings, French wine making consistently emerged as a significant topic. “White Burgundy is my go-to,” mentioned Jim Law, the founder of Linden Vineyards. Located a short 35-minute journey west of Middleburg, this winery is celebrated for its distinctive single-vineyard wines of Chardonnay, Sauvignon Blanc, and Bordeaux-style blends.
Jared Soares
The name Jim Law was frequently mentioned among winemakers, signaling his stature as one of the most influential figures in Virginia winemaking. Known for his willingness to experiment with new grape varieties and various plantings on different soils and slopes, Law was deeply engaged during my visit in mid-September. With grapes being harvested, it was a critical and busy period at the vineyard.
Law appreciates the unpolished charm of his winery. An Ohio native, he is profoundly invested in the agricultural aspect of winemaking, focusing on “understanding the personality and nuance” of each hill on his property. His deep emotional connection to his vineyards was evident. This connection was palpable when I sampled the Linden Hardscrabble Chardonnay later in my travel—reflecting the Burgundian influence in its balanced flavors, yet distinctly showcasing the unique character of the rocky slopes and granite soils of Hardscrabble, one of Linden’s three vineyards.
Jared Soares
Beyond his own vines, Law praised the diversity and experimental nature of Virginia wine making as a whole. There is room for everyone to do their own thing, he told me.
Related: 15 Best Weekend Getaways in Virginia, According to Locals
Rutger de Vink, a Law protégé, is another winemaker who is steadfast in his own practice. After years of searching, de Vink, a former Marine, found the ideal spot to grow grapes: on a former cattle farm in the foothills of the Blue Ridge Mountains. He laughed heartily when he shared that a farmer had teased him for “buying a pile of goddamn rocks.”
De Vink struck what can only be described as a viticultural jackpot with his rocky vineyard, garnering attention in June when he announced that RdV Vineyards had been acquired by Eutopia Estates, a distinguished French entity owned by the Bouygues family. This company owns esteemed estates like Château Montrose and Château Tronquoy in Bordeaux. Renamed Lost Mountain, in honor of its situated historic knoll surveyed by George Washington—which also inspired the name of RdV’s renowned flagship wine—the vineyard nods to its rich history and setting near the Blue Ridge Mountains.
The rebranding hasn’t altered the vineyard’s inherent character, which continues to form the essence of the wine. This terroir provides the wine with a distinctive identity and depth, aligning with de Vink’s goal to craft an “American Grand Cru.” The reputation of Lost Mountain’s wines is solidly established, boasting a lengthy waitlist of two years for its prestigious $225 blend comprising Cabernet Sauvignon, Cabernet Franc, and Merlot.
Aiming to experience this illustrious wine firsthand, I joined the waitlist and also scheduled a tour and tasting at the vineyard. During the visit, it’s possible to meet sommelier Karl Kuhn and original winemaker Joshua Grainer, who are typically available to impart their extensive expertise to visitors. Grainer, holding the prestigious Master of Wine title from the Institute of Masters of Wine in the U.K.—a rare distinction held by only 416 individuals globally—emphasized the vineyard’s philosophy, “We don’t need people to come through the door, but we want to share the experience.”
Jared Soares
Upon my arrival at Early Mountain Vineyards, located in Madison near Shenandoah National Park, I was greeted by a vibrant mix of guests. There were lively senior citizens, a mother relaxing on the deck with her baby and pet dog, and a group of colleagues enjoying a meal together. Early Mountain Vineyards aims to attract visitors not just for its wine but also for its full-service restaurant and ample event space. Spanning over 55 acres, its founder Jean Case, a former AOL executive and philanthropist, ambitiously embarked on this venture.
The wine list was impressive, showcasing a diverse range of 11 different types of grapes. Virginia’s varied geological features, including soils like limestone, sandstone, and granite, contribute to the unique flavor profiles of the grapes cultivated here.
Jared Soares
“Mountainside vineyards are key to the quality of Virginia wines because they are well-draining and provide good airflow,” Early Mountain winemaker Maya Hood White explained. Her Quaker Run Cabernet Franc 2020 exemplifies this. It embodies the elegance and classical style of Chinon—Cabernet Franc from France’s Loire Valley—yet it includes a hint of New World richness and energy.
“The state has some geological advantages that make it a hospitable landscape for a seemingly endless parade of grapes.”
The last person I expected to meet during my trip was a winemaker originally from Piedmont, in the mountains of northern Italy—renowned for the distinguished Barolo. Despite his family’s background in the industry, Luca Paschina was determined to forge his own path in winemaking. At Barboursville Vineyards, situated in Virginia’s own Piedmont area, roughly 30 minutes northeast of Charlottesville, he discovered the ideal location to accomplish this. The winery, owned by the Zonin family, famed for their estates across Italy, allows Paschina to merge Old World and New World tastes, complemented by the Zonins’ shared passion for innovative winemaking.
Paschina’s heritage is also reflected in Barboursville’s range of offerings. He produces a refined Vermentino, a Nebbiolo, and Paxxito, a dessert wine made in the “Passito” style using air-dried Moscato Ottonel and Vidal grapes. For those wishing to immerse themselves fully in the Barboursville experience, bookings are available at the charming 1804 Inn and the exquisite wines can be enjoyed alongside handmade pastas at the Palladio Restaurant.
Jared Soares
Barboursville is the winery where I most strongly felt the richness and complexity of Virginia’s history. The ruins of a building designed by founding father Thomas Jefferson remain on the property, and a portrait of him hangs in the barrel room. As a descendant of enslaved people, my feelings on Jefferson, a well-documented enslaver of human beings from Africa, are complicated — to put it mildly. I’m sure he could never have imagined that someone like me would one day be involved in sharing the beauty of wine. But I share his love of the fermented grape and can’t ignore the significant role he played in the state’s wine-making history.
Jefferson established two vineyards on his Monticello estate and cofounded Virginia’s first commercial wine company. Adjacent to the portrait, a placard reads: “We could, in the United States, make as great a variety of wines as are made in Europe, not exactly of the same kind but doubtless as good.”
Jared Soares
I departed from Barboursville, feeling sated by the local cuisine and wine, and my head filled with new knowledge. Upon arriving at Keswick Hall, a mere 25 minutes away, a sense of calm washed over me.
Built in 1912, Keswick Hall has transitioned through several phases, including a private mansion, a country club boasting an 18-hole golf course by Pete Dye, and eventually into a hotel under the design influence of Laura Ashley’s husband. The estate was taken over in 2017 by co-chairs Molly and Robert Hardie of H7 Holdings and underwent extensive renovations, reopening in 2021 with a new annex that expanded its capacity to 80 rooms. The luxurious Duxiana mattresses and Frette linens afforded me a worry-free night’s sleep, while a soothing Rose Diamond Radiance Facial in the spa enhanced my peaceful state.
The culinary highlight of Keswick is the Marigold by Jean-Georges, helmed by the renowned Jean-Georges Vongerichten. The restaurant’s design features rustic timber and transparent elements which frame the spectacular scenery, and its menu revitalizes traditional dishes, including a truffle pizza and cauliflower with turmeric tahini and pistachios. Notably impressive is the wine list, showcasing superb local selections, among which the Linden Vineyard’s Hardscrabble Chardonnay stood out, a beverage I eagerly anticipated since my encounter with Law, proving to be delightfully balanced and refreshing with a persistent finish.
Jared Soares
The final day of my brief yet intense exploration of Virginia’s wine culture began with a visit to Michael Shaps Wineworks, located in Charlottesville. Originally from New York, Shaps pairs his charming confidence with impressive winemaking skills. Like many other Virginia winemakers with a penchant for Burgundy, Shaps takes it further: he trained in winemaking in that region and also possesses a winery, Maison Shaps, in Meursault, France. Besides producing Virginia wines that include familiar varieties like Chardonnay, Viognier, and Merlot, Shaps also enjoys creating new blends. He produces a playfully named sweet wine, Raisin d’Être, utilizing grapes dried in converted tobacco barns. Moreover, he has a special interest in Petit Manseng, a robust white grape from southwestern France, which he cultivates for its flavors of grilled pineapple and mango, describing it as “bulletproof” in the fields.
Jared Soares
I then traveled westward from Charlottesville to Veritas, situated in Afton. The atmosphere was lively: on a warm Friday afternoon, the place was bustling. Over the course of my two-hour stay, I witnessed a diverse crowd including bachelorette parties, couples, families, and colleagues, all converging in the spacious tasting room and outdoor area. I also noted ongoing preparations for a wedding.
Jared Soares
It’s evident that the Hodson family has invested heavily in both the expansive venue and the quality of the wines. This commitment is showcased in selections like the Scintilla sparkling Chardonnay, crafted using the classic champagne method, and the deeply flavorful Petit Verdot. I participated in a thoughtfully arranged wine and food pairing, where the Reserve Chardonnay was served alongside smoked salmon with caper relish and preserved lemon.
Jared Soares
My discussions with local winemakers reveal that innovation is central to Virginia’s wine scene. While they may draw inspiration from various regions, their dedication to understanding their own land, cultivating suitable grape varieties, and refining their winemaking techniques has enabled them to emerge from the shadows of more prominent wine-producing areas. The industry’s leaders might refrain from boasting, but they have certainly demonstrated the capacity to silence their critics. Reflecting on Jefferson’s words, we can indeed say, “look at us now.”
This story first appeared in the October 2024 edition of Travel + Leisure under the title “American Vintage.”
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Read the original article on Travel & Leisure.
Counting Down the Days: 100 Festive Cocktails to Get Excited About as Christmas Approaches
With less than 100 days until Christmas, it’s the perfect time to start thinking about your holiday festivities. Top of the agenda for many is the delightful array of Christmas cookies and holiday mains. Yet, what really sets the holiday mood for me is indulging in a festive and spirited drink. To get us all in the holiday spirit, I’ve gathered a selection of our favorite holiday cocktails. Forget about just the 25 Days of Christmas—these 12 cocktails are fantastic for ushering in the holiday cheer early and keeping it going right until the big day.
Although these are holiday-themed, many of these cocktails are simple to make and utilize ingredients that are readily available all year round. There’s no reason to wait—start enjoying these festive beverages immediately and keep the spirit alive past December.
A creative twist on the classic drink, the Aperol spritz, involves adding a splash of cranberry for a festive, vibrant red hue. Opt for 100% cranberry juice if you prefer it less sweet.
Find your way to the festive Cranberry-Aperol Spritz recipe here.
Scrooge might have been grumpy, but a taste of this delightful yet refreshing winter cocktail could have easily brightened his mood. This concoction draws its essence from the holiday favorite, mulled wine, using a simple syrup to elevate this festive drink.
Discover the Scrooge Sour recipe.
Combining the tartness of cranberry juice with the floral hints of elderflower liqueur and sage, this cocktail is ideal for sipping in hopes of a Christmas kiss beneath the mistletoe. Even without the kiss, you’ll find wonderful company in this drink.
Explore the Mistletoe Martini recipe.
Looking to elevate your holiday gatherings while keeping your favorite party beverage in the mix? Try the Mrs. “Claws” cocktail. You’ll be the star of any event when you show up ready to make this tasty and festive cocktail with the beloved hard seltzer.
Get the Mrs. “Claws” Cocktail recipe.
When transitioning summer sangria to cooler seasons, apple cider is a popular choice that may lean towards the sweeter side. Add some cranberry juice to keep it vibrant and tangy, making it a perfect drink for the colder months.
Get the Cranberry Apple Sangria recipe.
Apparently only 25% of Americans are able to get a white Christmas, which, in our opinion, is totally unfair. If you’re in that remaining 75%, we’ve got you covered with this mojito. With this cocktail in hand, you won’t even need to pay attention to the forecast.
Get the White Christmas Mojito recipe.
Everyone’s favorite boozy coffee drink just got a holiday makeover. With a simple combo of Kahlúa, vodka, and heavy cream, the White Russian is already the king of creamy after-dinner cocktails, but adding a splash of peppermint schnapps makes it perfect for a seasonal celebration.
Get the Peppermint White Russian recipe.
One of the joys of hosting during the festive season is displaying an array of cute treats with charming names, right? Thus, we crafted this delightful sugarplum spritz. This beverage is a light, refreshing, and seasonal twist on a favorite summer drink, perfect for any holiday celebration.
Get the Sugarplum Spritz recipe.
This vibrant red concoction is a tribute to the dirty Shirley, enhanced with playful garnishes like sweetened coconut (resembling Christmas snow) and a peppermint stick that transforms holiday gloom into festive cheer swiftly.
Get the Santa’s Hat Cocktail recipe.
This winter-themed take on a whiskey sour introduces a bold ginger taste along with tangy cranberry juice. Although simple in ingredients, it delivers strong, vibrant flavors that are a perfect match for sumptuous holiday appetizers such as baked brie and bacon-wrapped dates.
Get the Ginger-Cranberry Whiskey Sour recipe.
Peppermint bark enthusiasts, this one’s for you. For those feeling extra festive, pair it with our other favorite seasonal delight, pretzel peppermint bark. No judgment here.
Get the Peppermint Martinis recipe.
Not only does this adorable cocktail look the part, but if you close your eyes, it also tastes just like gingerbread cookies, thanks to a homemade spiced simple syrup. Top these with store-bought (or homemade!) cookies to take the cute factor over the top.
Get the Gingerbread Martini recipe.
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Hulk Hogan to Promote “Real American Beer” in Champaign Event
Hulk Hogan co-founded Real American Beer, which is expanding its footprint in Illinois.
CHAMPAIGN — Hulk Hogan of WWE fame is coming to Champaign this week.
Real American Beer, a brand co-founded by Hogan, has announced that it is expanding its footprint to Illinois. Hogan is holding a three-day tour to promote the launch, which includes three stops in Champaign on Friday:
“I’ve got some unforgettable memories from my time wrestling in this state — like the Rosemont Horizon in ’85, where I defended the WWF championship,” Hogan said. “Now, I’m back with Real American Beer, and we’re here to make history once again.”
Hulk Hogan’s Real American Beer is expanding its footprint in Illinois.
Fans will have a chance to meet the team, sample beer and win merchandise at the events, company officials said. Additionally, the Real American RV will be at Kam’s Bar at 7 p.m. Friday for a Tailgate Viewing Party.
Illinois marks the 12th state in Real American Beer’s expansion.
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Costco Launches Exciting 2024 Whiskey Advent Calendar: What’s Inside?
The holiday excitement is in full swing at Costco, with the return of their beloved advent calendars. This year’s 2024 whiskey advent calendar is here to delight whiskey aficionados.
Tasting Table describes the 2024 edition as a “whisky tour of the world,” showcasing 24 different whiskey samples from 20 countries, including the likes of Kentucky, Scotland, Taiwan, and India. Each box is priced around $240, translating to approximately $10 per 50-milliliter mini bottle.
The assortment includes a variety of whiskies in the box such as Green River bourbon from Kentucky, Mackmyra Svensk Ek from Sweden, Nc’Nean from Scotland, Kavalan from Taiwan, Lark from Australia, and Hatozaki from Japan, giving just a glimpse of the wide array available.
Among other notable whiskies are Indri Trini from India, Pokeno from New Zealand, M&H from Israel, Breckinridge from Colorado, Helsinki from Finland, Abasolo from Mexico, and Puni from Italy. This diverse selection offers something for every whiskey lover, featuring bourbons, single malt scotches, ryes, and various whiskey blends.
Unfortunately, the 2024 whiskey advent calendar is only available in states that allow for the sale of liquor at Costco, which means that residents of Pennsylvania, Virginia, Wisconsin, and Texas, among others, are sadly out of luck. But for those who are lucky enough to live near a booze-friendly Costco, you may want to hold off until early December when the boxes go on sale.
Dining Delight: A Review of Hermana’s Kitchen & Cocktails in Lindenhurst
A rainbow carrot taco with al pastor sauce, curtido and cotija cheese at Hermanas in Lindenurst.
Hermanas’ mission statement emphasizes its innovative and thoughtful culinary and cocktail offerings, inspired by Hispanic traditions. While not a destination for traditional regional Mexican dishes or Salvadoran pupusas, the restaurant excels in creating bright flavors and stunning presentations, crafted expertly by chef Edwin Corrado, whose creations are both logical and tantalizingly delicious.
The decision to hire Corrado was among several astute choices by trio Sara Pesserillo, Lauren Nash, and Kristen Lapof, who founded Hermanas in 2020. Though not sisters by blood, their years in the hospitality industry across various venues in Long Island helped them develop a deep, sisterly bond, which inspired the name Hermanas, meaning “sisters” in Spanish.
Hermanas Kitchen & Cocktails was established in Lindenhurst in 2020.
The dining area displays a playful design with various white chairs, empty yet ornate golden picture frames, and a vibrant tiled bar. The service is equally delightful: the staff are well-informed, amiable, and efficient, clearly enjoying their work environment. It’s a joy for them to serve some of the finest tacos found on Long Island, offering selections that range from classic (slow-cooked pork) to nostalgic (old-fashioned hard shell tacos with ground beef) and novel (the cauliflower taco is a must-try).
Other menu highlights include pupusas, ceviche, empanadas, Cuban sandwiches, and carne asada, which honor Latin American culinary traditions. However, the kitchen also adeptly handles fusion dishes like mussels in a Cajun cream sauce and chicharron (featured occasionally), flawless salads, and customizable bowls built on a base of rice, pink beans, and arugula, which can be tailored with various proteins, vegetables, cheeses, and toppings. The cocktails served at the bar are crafted with equal finesse and skill.
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Erica Marcus, a devoted yet critical omnivore, has been covering and commenting on the food scene in Long Island since 1998.