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. […]
Elevate Your Southern Comfort: The Crunchy Staple That Gets a Beer Boost!
Cooking with beer can enhance your recipes, adding a unique flavor profile that transforms dishes, especially fried foods. One noteworthy example from Southern cuisine is hushpuppies, which are deep-fried cornmeal balls known for their crispy texture and delicious taste. By incorporating beer into the batter, you can elevate this traditional dish to new heights.
The exact origins of hushpuppies are somewhat murky, but the term has been in use since at least 1927, originally referring to what was once called red horse bread. Today, various adaptations exist, with beer-battered versions often touted as the crispiest and most flavorful. Chef Josh Taylor, owner of Lost Isle on Johns Island, South Carolina, explains that beer contributes carbonation, which results in a lighter, crisper exterior, while also promoting a pleasing golden color.
To create beer-battered hushpuppies, consider using light lagers like Bud Light or Miller Lite, or blonde ales such as Victory Summer Love or Firestone Walker 805. These options offer a mild flavor that pairs well with the traditional hushpuppy ingredients. Chef Taylor suggests simply substituting some of the liquid in your batter with beer, ensuring to fold it gently to maintain the batter’s airiness.
To further enhance your hushpuppies, you can add complementary ingredients like jalapeños, cheese, or diced onions for added texture and flavor. Regardless of your choice, experimenting with these additions can turn this Southern comfort food into an even more delightful dish.
Denver’s Whiskey Aficionados Can’t Get Enough of Their Small-Batch Blender!
Colorado has been experiencing a whiskey renaissance in recent years, gaining accolades and recognition for its craft spirits. Among the latest to make waves in the scene is Onyx & Amber, a company that diverges from the traditional distillery model. Instead of producing its own spirits, Onyx & Amber sources whiskey from established distillers, ages it, and skillfully blends it to create unique offerings.
In December, they launched a special release that has caught the attention of whiskey enthusiasts. Named the Guest Blender Series Blend No. 1, the blend was crafted in collaboration with Ryan Negley, a respected figure in Colorado’s whiskey community, known for his work at Peach Street Distillers and Deerhammer. His prior blends have garnered awards from prestigious competitions, enhancing the excitement around this new release.
This particular whiskey has a robust 111.6 proof, but it surprises with its smoothness, featuring delicate notes of anise, violet, and maple on the nose, while the palate presents rich flavors of leather, caramelized sugar, and a hint of tobacco. The blend is designed to engage both seasoned connoisseurs and casual whiskey drinkers alike.
Ryan Negley expressed enthusiasm for the collaboration, noting that this project marked his first independent venture outside of established brands. He founded his consulting service, Will Whiskey for Work, last summer, aiming to assist craft distillers facing challenges in the post-distillation process.
Onyx & Amber’s founders—Ben Rosen, Brian Vaught, Matt Krumholz, Kenneth Bunn, and Cascade LeSage—view their brand as a passion project. They aim to democratize whiskey, enabling consumers to choose from a wider selection than what has become customary in today’s competitive market. Rosen, who has been building a whiskey community since he took over the Colorado Bourbon and Rye Collectors club, emphasized the importance of allowing stores to sample from multiple barrels for their selections.
The company has been proactively building its inventory, acquiring barrels from the renowned MGP Ingredients and aging them in Colorado to leverage the state’s distinct climatic conditions. This strategy has resulted in a diverse storage of over 260 barrels among various locations.
In April, Onyx & Amber debuted a tasting room near Empower Field, allowing whiskey fans to explore their offerings firsthand. The first release from the Guest Blender Series is priced at $87.99 and is available for purchase online and at local establishments.
This initiative celebrates both established and emerging blenders, giving them a chance to shine by creating expressions that reflect their unique identities while also putting the blender’s expertise front and center, rather than obscured by branding.
Savoring French Cuisine and Quality Cocktails: Claude’s New Offering in Iowa City’s Northside Lounge and Boutique
IOWA CITY — The newly opened French lounge, Claude, invites patrons to experience a blend of curated cocktails, distinctive French cuisine, and an ambiance of elegance that pays homage to nostalgia. Launched in the Northside neighborhood on January 10, Claude offers a refreshing addition to Iowa City’s dining scene, highlighted by its stylish atmosphere, reminiscent of early 20th-century French bars.
Designed by former Vogue fashion stylist Adélaïde Subtil and ear, nose, and throat surgeon Dr. Thomas Heineman, Claude aims to ignite a sense of conviviality, encouraging patrons to linger over conversation and small bites amid vintage decor and dim lighting. The intimate 28-seat lounge features plush velvet couches and an array of small tables, fostering a social environment where strangers can become friends.
Culinary and Cocktail Offerings
Claude’s menu showcases French small plates, inspired by the concept of apéritif dinatoire — akin to Spanish tapas. Guests can delight in a range of offerings, from radish carpaccio and tapenade tartines to country pork terrine. The sophisticated yet approachable fare is served on vintage plates, enhancing the experience with a touch of authenticity.
Complementing the dining experience is an expertly crafted drink menu, designed by former Rodina staffer David Basinger. The menu features both classic cocktails and innovative new creations, with highlights including the Le Fizz Parfait and Grand-Dad’s Cardigan. Additionally, the lounge boasts one of Iowa’s most extensive champagne selections, showcasing bottles from esteemed French producers, including the notable Doyard, an established label with nearly 350 years of history.
The Lounge Experience
Claude occupies a historic building dating back to the 1870s, recognized for its original storefront, which adds a unique charm to the venue. With an aesthetic that merges vintage and modern influences, the lounge captures a relaxed yet vibrant energy. Accessories like framed D-Day newspaper clippings and a 1960s McIntosh sound system playing jazz create an atmosphere akin to attending a friend’s gathering in their elegantly decorated living room.
As the owners envision the lounge’s future, they plan to host special events featuring rotating chefs, aiming to deepen community engagement while introducing new flavors and perspectives into Iowa City’s gastronomic scene.
For those seeking a sophisticated yet convivial dining experience, Claude promises to deliver quality cocktails and memorable culinary experiences that invite patrons to explore the essence of French culture right in the heart of Iowa City.
Visit Claude:
- Address: 215 N. Linn St., Iowa City
- Hours: Tuesday to Sunday, 3 PM – 12 AM
- Website: claudeic.com
Is It Harder to Buy Beer Than to Vote? Unpacking a Viral Talking Point
As discussions around a national photo voter ID law gain traction, a familiar claim has emerged: if people need an ID to buy alcohol, why shouldn’t they need one to vote? The Save America Act, which recently passed the House, has revitalized this viral assertion. U.S. Rep. Bryan Steil, a supporter of the act, expressed frustration over the perceived discrepancy, stating, "I think it’s nuts that we protect our beer in this country more than our ballots."
However, the comparison between purchasing alcohol and voting is far from straightforward. The criteria for verifying age when buying beer varies widely by state law. For instance, in Oklahoma, retailers have the discretion to ask for ID, which contrasts with Utah’s law that mandates ID checks for all customers. In Wisconsin, where Steil is from, IDs are requested mainly from those who appear underage, but the specific requirements can differ.
In contrast, voting regulation is more uniform, with varying states requiring some form of identification. As of now, 36 states demand that voters show ID at polling stations. While 14 states and Washington, D.C. do not necessitate ID, they employ alternative methods to ascertain voters’ identities, such as matching signatures.
The argument that it’s easier to buy beer than vote overlooks a few crucial points:
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Rights vs. Privileges: The right to vote is protected under constitutional amendments, whereas purchasing alcoholic beverages does not carry the same legal weight. Barry Burden, a political scientist, emphasizes that voting is a public act, while buying beer is private.
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Purpose of ID Checks: Regulations regarding alcohol purchases exist to prevent underage drinking—a significant health concern. Conversely, voter fraud is incredibly rare compared to incidents of youth alcohol consumption.
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Integrated Security Measures: Voting laws embed more protections than merely requiring identification. Voter registration is mandatory in most states, ensuring that all participants have verified their eligibility, including proof of citizenship. This contrasts sharply with the casual verification that occurs when buying beer.
In an amusing twist, the inquiry into Steil’s beer purchase revealed that he was buying a Potosi Czech-Style Pilsner when asked for ID.
This fact check highlights how easily assertions become simplified catchphrases in political discourse, while the reality behind voting laws demands a more nuanced understanding.
The Durand: A Pricier Solution to Effortlessly Enjoying Corked Wine
If you’re a wine enthusiast with a collection of older bottles, you may have faced the frustrating issue of crumbly corks. While this doesn’t indicate that the wine has spoiled, opening such bottles can be quite the hassle. Nobody wishes to strain their cherished wine through cheesecloth or fish out cork pieces from their glass.
Nearly two decades ago, Atlanta engineer and wine collector Mark Taylor realized the need for a better tool to handle fragile corks. This led him to create The Durand, a remarkable corkscrew designed to extract even the most brittle corks without causing damage.
The Durand is a unique, two-part device that combines a traditional corkscrew with an Ah-So opener. The Ah-So features two slender metal prongs that fit between the cork and the neck of the bottle, providing support as the corkscrew lifts the cork out, ensuring it comes out intact. This method simplifies the process compared to relying solely on the Ah-So, which often requires practice to master.
Priced at $145, The Durand is undeniably an investment. For most bottles, a basic waiter’s corkscrew suffices, but The Durand’s weight and sculptural design attract admiration among wine connoisseurs who appreciate their mature vintages.
The product’s name carries significance as well. Taylor chose to name it after Yves Durand, a prominent master sommelier and restaurateur from Atlanta, known for his entertaining presence in the wine community. He was a larger-than-life figure in the international wine scene until his passing in 2019.
Janet Taylor, Mark’s daughter and co-manager of the company alongside her sister, recalls how her father’s passion for wine was nurtured through his connections with Durand. Mark Taylor often vacationed in France, joined by his parents, famous for their wine-tasting trips.
Yves Durand’s credentials were impressive: he was awarded Best Sommelier of French Wines in the U.S. in 1985, excelled as a blind taster, and authored "The Connoisseur’s Guide to Bordeaux Wines," among other achievements.
Not only does The Durand come in an elegant cork box, but it also carries a rich legacy in the world of wine appreciation.
The Durand is available at various wine retailers, including Bonde Fine Wine Shop in Cambridge, Marty’s in Newton, Lighthouse Wine and Spirits in Beverly, and Post Road Liquor in Wayland. You can also find more details at thedurand.com.
Revolutionizing Wine Culture: How Black Wine Visionaries in Chicago Are Making Their Mark
The emergence of a wine and charcuterie bar in the historically Black neighborhood of Park Manor, Chicago, highlights a growing movement to redefine wine culture. Opened by Jacare Thomas and Charlette Stanton-Thomas, Park Manor 75 serves as a community hub, intentionally designed to foster connection and conversation among neighbors.
The establishment notably features a menu where every wine—ranging from Champagne to Sierra Foothills grenache—comes from Black producers or is sourced through Black-owned négociants. Thomas describes it as a "much-needed third space" for the community that rejects the traditional Eurocentric wine culture, positioning itself as a corrective space that emphasizes inclusivity and representation.
This endeavor aligns with broader trends in Chicago, where approximately one-third of residents are Black, creating fertile ground for a distinct Black wine culture. Thomas emphasizes the importance of elevating Black brands: “We’re putting Black brands at the forefront because it’s important for us to be a point of reference.”
Park Manor 75 is not alone in its mission. Just a few miles away, the Bronzeville Winery, opened by Cecilia Cuff and Eric Williams, similarly emphasizes a wine program centered around minority, women, and LGBTQ+-owned producers. Cuff aims to create a cultural narrative through wine that resonates with the community’s history and identity. She envisions the winery as both a destination and a sanctuary, where visitors can comfortably explore wines in a setting reflective of their cultural experience.
The challenge of promoting Black wine culture goes beyond creating physical spaces; it involves addressing the biases ingrained in wine education. Kiana Keys, a Chicago-based writer and educator, highlights the need for a language of wine that resonates with Black communities. Her efforts focus on making wine accessible and relatable, moving away from traditional jargon that can alienate newcomers.
Another pivotal figure in this movement is Marsha Wright, a corporate wine director whose purchasing power allows her to influence wine selection at scale. Wright notes the assumptions faced by Black professionals in the industry and relishes the opportunity to challenge stereotypes when she demonstrates her extensive knowledge of wine.
The growing visibility of Black wine culture in Chicago signals a shift in consumer perceptions as well. With Black buying power significantly increasing, the demand for diverse wine experiences and educational resources is on the rise.
As Park Manor 75 and Bronzeville Winery continue to shape this cultural landscape, the question becomes not whether Black wine culture exists, but how Chicago will further cultivate it, creating spaces where everyone, regardless of background, can appreciate and participate in the wine experience.
Park Manor 75 is located at 600 E. 75th St.; more information at parkmanor75.com.
Bronzeville Winery is located at 4420 S. Cottage Grove Ave.; more information at bronzevillewinery.com.
Global Cocktail Adventures: Exploring the World’s Best Drinks with King 5’s Rich Marriott
Rich Marriott, King 5 Meteorologist, enjoys concocting cocktails inspired by countries participating in the Olympic Games. This segment features three delightful drinks hailing from Peru, Kenya, and Italy.
The first cocktail is the Pisco Sour, which Marriott first encountered during his graduate studies at the University of Washington. The cocktail carries a debated heritage, claimed by both Peru and Chile. Generally agreed to have originated in Lima, Peru, in the early 1900s, the Pisco Sour was crafted by an American bartender who replaced whiskey with Pisco, a local grape brandy. The modern recipe features pisco, lime juice, sugar, and egg white to create a frothy top, enhanced by a few drops of bitters.
Next up is the Dawa, meaning "medicine" in Swahili. Created in Nairobi in the early 1980s, this cocktail is often associated with safari culture, typically prepared fresh by a “Dawa Man.” It resembles the Brazilian Caipirinha, using honey instead of sugar and vodka instead of cachaça. A unique feature is its wooden “Dawa stick,” used to mix the honey and lime within the drink.
Lastly, Marriott presents the Negroni, a classic Italian cocktail believed to have been invented in Florence in 1919. County Camillo Negroni asked a bartender to strengthen his usual Americano, which led to the enduring Negroni made from equal parts gin, sweet vermouth, and Campari.
Cocktail Recipes
Pisco Sour
Ingredients (1 serving)
- 2 oz (60 ml) Pisco (preferably Peruvian)
- 1 oz (30 ml) fresh lime juice
- ¾–1 oz (22–30 ml) simple syrup (to taste)
- 1 fresh egg white
- Ice
- 2–3 drops aromatic bitters (such as Angostura)
Instructions:
- In a shaker, combine pisco, lime juice, simple syrup, and egg white. Shake vigorously without ice for 10–15 seconds to build foam.
- Add ice and shake again for another 10–15 seconds until chilled.
- Double strain into a chilled glass and garnish with bitters.
Kenyan Style Dawa
Ingredients (1 serving)
- 2 oz (60 ml) vodka
- 1 fresh lime
- 1–2 tablespoons honey (to taste)
- Crushed or cubed ice
Instructions:
- Cut lime into wedges and place in a rocks glass.
- Add honey and muddle gently to release lime juice and dissolve honey.
- Fill glass with ice, pour vodka over, and mix with a wooden Dawa stick to blend.
Negroni
Ingredients (1 serving)
- 1 oz (30 ml) gin
- 1 oz (30 ml) sweet vermouth
- 1 oz (30 ml) Campari
- Ice
- Orange peel (for garnish)
Instructions:
- In a mixing glass filled with ice, stir together gin, sweet vermouth, and Campari for 20–25 seconds.
- Strain into a rocks glass over ice.
- Garnish with an orange peel, twisting over the glass to release oils.
Tom Holland’s New Venture: The Non-Alcoholic Beer Brand That’s Making Waves
For "Spider-Man" actor Tom Holland, the transition between his Marvel film roles has been far from dull. In the interim between "Spider-Man: No Way Home" and his next appearances, Holland launched a non-alcoholic beer brand named Bero Brewing, Inc. His journey began after he completed a “dry January” in 2022, marking a personal commitment to sobriety.
Holland felt a strong need to cater to those who enjoy the social aspects of drinking without the alcohol. He collaborated with investors and brewers to create Bero, allowing people to experience a celebratory atmosphere while making healthier choices. In a message on Bero’s website, Holland emphasized his desire for the brand to be more than just a beverage, stating, "With Bero, I felt there was so much opportunity, not just to create a fantastic beer, but to also make a product that makes it simpler to live your best life."
Recent statistics show a significant rise in Americans seeking to lower their alcohol consumption — nearly 49% are trying to reduce drinking habits, with many consumers favoring non-alcoholic and low-alcohol options. Holland’s brand has garnered positive reviews on platforms like Reddit, where it has been praised among the best non-alcoholic beers available.
Bero Brewing offers several varieties, including Kingston Golden Pils, Edge Hill Hazy IPA, Noon Wheat, and Double Tasty West Coast Style IPA. Each beverage contains 70-90 calories and follows traditional fermentation processes, resulting in a low alcohol content (less than 0.5%). This moderate alcohol level is below the legal threshold for non-alcoholic drinks and even lower than that found in common products like soy sauce.
The response from customers sharing their experiences on Reddit indicates that Bero has become a choice product for those navigating sobriety and those simply opting for a low-alcohol alternative. As one Reddit user noted, Bero has been instrumental in helping them abstain from drinking for an entire month, enjoying the flavors and quality it offers.
For more information about Bero and to find retailers carrying it, visit the brand’s official site.
Exciting News: A New Bookstore-Wine Café Set to Open in NuLu as Marketplace Expansion Grows
Residents of Louisville can anticipate an exciting new addition to their local scene: Yer Mom’s Bookstore & Wine Café, set to open this spring in the NuLu Marketplace North development on East Main Street. This innovative establishment will blend the charm of an independent bookstore with the ambiance of a wine café and will also feature a co-working space dubbed Green House Work Space.
Tara Leigh Goode, who co-founded Fleur de Lis Communications and serves as the vice president of Strategic Partnerships at Climavision, is behind the vision for this unique venue. Goode is passionate about her roots in art and communication, with a degree in English and creative writing. She expressed her enthusiasm for the project, acknowledging a lifelong desire to create a bookstore and wine bar. “While I work in these highly technical fields, I’ve always been percolating on this bookstore wine café idea in the back of my mind,” she shared.
The store aims to foster a vibrant literary culture by hosting author talks, readings, and engaging events that will connect with Louisville’s writing and publishing community. Goode noted the resurgence of indie bookstores over recent years and the importance of incorporating diverse sources of revenue, like wine and café offerings, to sustain these venues.
As part of the preparation for the opening, Goode is actively seeking input from the community regarding inventory and services through an online initiative. The bookstore will span approximately 3,000 square feet on the ground floor, while the co-working space will occupy about 4,500 square feet above it.
The NuLu Marketplace North development itself is planned to become a tech hub, catering to local tech firms with a variety of facilities, including incubator spaces, a small event space, and more. For updates on the bookstore and café, interested individuals can visit their website.
For additional information about the upcoming venue, you can check out their official page here.
Cheers to Mardi Gras: 10 Must-Visit Spots for Carnival-Themed Cocktails in New Orleans!
It seems like king cake gets all the attention this time of year, but Carnival-inspired cocktails are an equally delicious delight — for those 21 and older — and nearly as ubiquitous across New Orleans. Carnival is about excess, and our Mardi Gras forefathers encouraged festivity through both feasting and imbibing.
From daiquiris sold by the half-gallon to sophisticated concoctions crafted by expert mixologists, New Orleans offers a vibrant array of purple, green, and gold options. Neal Bodenheimer, founder of the award-winning Cure cocktail bar, reflects on the uniqueness of this season’s offerings: "It’s a short Carnival season this year, and it seems like everyone has a Mardi Gras cocktail, and the fun thing is they are all different."
Here’s a list of some standout Mardi Gras cocktails for the season:
Cure
Cure continues its tradition of crafting classic cocktails with an innovative seasonal menu. The standout is the Ojen Cocktail, featuring the sweet Spanish liqueur with Peychaud’s bitters, a favorite among Rex parade-goers — known for its supposed good luck.
Four Seasons
Downtown at the Four Seasons Hotel, guests can indulge in a special Krewe of Cocktails menu. Notable options include the purple Mardi Gras Mambo at Chemin à la Mer, the Ojen at the Chandelier Bar, and the refreshing Masquerade at Miss River. Patrons who sample all three are rewarded with a miniature king cake.
Gris-Gris
At Gris-Gris, the bar’s King Cake Daiquiri channels Carnival spirit into a vibrant drink, boasting flavors of brioche-infused spiced rum and a blend of cream liqueurs. Guests can even order larger half-gallon versions for gatherings.
Cane & Table
A tiki-inspired bar, Cane & Table offers a playful Parade Tracker cocktail menu, including creative options like horchata-infused whiskey jello shots and a turmeric gin drink dubbed Ash Wednesday, aimed at preventing hangovers.
Avegno
This elegant spot presents two visually appealing cocktails: Madame X Mambo, blending king cake flavors with vodka and lime, and the Sidewalk Side Espresso Martini with rum and espresso, perfect for late-night festivities.
The Bower
With a robust Mardi Gras menu, The Bower features drinks like Dancing in the Street, a combination of vodka, tequila, apple, and lemon, as well as the Knife in the Box, a frozen concoction with spiced rum and vegan soft-serve.
Elysian Bar/Hotel Peter and Paul
In the Marigny, Elysian Bar’s Fais Do Do pays tribute to Mardi Gras with a mix of green chili vodka, chamomile grappa, and colorfully sugared edges.
Morrow Steak
Featuring four dedicated Carnival cocktails, highlights include the King Cake Baby topped with a classic king cake figure and the tropical Zulu Coconut combining coconut rum and Midori.
The Eliza Jane
Located on the parade route, the Press Room at The Eliza Jane serves cheeky cocktails like It’s Pronounced “Praw-Leen,” which mixes bourbon, praline liqueur, and orange bitters.
Suzie Q’s Sherry Pop-Up
Local mixologist Alex Utter offers a take on parade cocktails with her portable bar, featuring vibrant drinks like Emerald Queen and Purple Pearl”. Orders can be placed through her Instagram for delivery in easy-to-carry flasks.
This Mardi Gras season, be sure to celebrate with these creative cocktails, bringing additional joy to the vibrant festivities in New Orleans.