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Lake Norman’s Bin110 will have even more space for whiskey, music, and yes, brunch.
Lake Norman is definitely a place you don’t want to miss if you’re a whiskey enthusiast and enjoy live music. The good news is that this beloved spot is expanding! Bin110, owned by Andy Upchurch and his wife, Tallie, is getting a makeover that will triple its occupancy, going from six tables inside to 15-20 tables.
The renovation plans include new bathrooms, an expanded kitchen, and more space for entertainers. Although the bar is currently still open, it will eventually shut down for 4-6 weeks to knock down the wall between the existing space and the one next door. This expansion is expected to be completed after Thanksgiving, and the Upchurches plan to reopen by January.
The upgraded space will grow from 1,500 square feet to 2,500 square feet. While the outdoor seating will remain the same with 30-40 seats available, there will be a significant increase in indoor seating. Andy Upchurch jokingly expressed his wish to go to sleep and wake up to a finished project.
In terms of food offerings, Bin110 currently serves small bites. However, with a bigger kitchen, they plan to open for brunch on Saturdays and Sundays. In addition to brunch, they will also introduce a variety of tasty food options, including different types of flatbreads. So, you can sip on your favorite whiskey while enjoying a delightful meal.
Since its opening in November 2017, Bin110 has become one of the top upscale night spots in the Lake Norman area. The bar takes pride in its extensive beverage selection, with nearly 450 whiskies and 100 wines, most of which are available by the glass. Furthermore, Bin110 is known for its live entertainment, hosting 150 acts each year. Their lineup includes a range of musical genres, from ’80s and ’90s rock to country. Notably, the bar has even welcomed talented singers from popular shows like “The Voice,” “American Idol,” and “America’s Got Talent.”
Moving forward, Bin110 aims to provide more space for entertainers, allowing them to bring in larger bands. They also plan to enhance the overall sound system quality and install acoustic panels to create a comfortable atmosphere where guests can enjoy live music and hold conversations simultaneously.
Before starting Bin110, Andy Upchurch had a successful career as a financial adviser for three decades, while Tallie Upchurch worked in the pharmaceutical industry, despite her degree being in hospitality. Together, they have accomplished their goal of creating a bar they would personally love to patronize, offering an extensive selection of whiskies and wines. Customer service is also a top priority for them, and Andy takes pride in training his staff in the art of whiskies, certifying 300 individuals as bourbon stewards.
Apart from their dedication to providing great service, the Upchurches are also passionate about offering unique tasting experiences. They frequently travel to Napa, California, with patrons to explore new wine offerings. To stay updated with all the happenings, make sure to follow Bin110 on Facebook and Instagram.
The Upchurches are proud of the work they do and are grateful to be able to do it in their local area. They appreciate the convenience of staying close to home rather than having to drive 25 miles to Charlotte.
To experience the wonderful world of Bin110, pay them a visit at 19712 One Norman Blvd Suite 110, Cornelius, NC 28031. You can also check out their menu and stay connected with them on Instagram: @bin110lkn
Get a sneak peek of the upcoming opening of Dover’s new Rail Haus indoor-outdoor beer garden.
An Air Force veteran’s dream restaurant and bar is almost a reality in Dover, and downtown development leaders are hopeful that his venture will encourage more investment in the area. Donny Legans wanted to open a beer garden that would serve as a community gathering place, much like the one that helped revitalize his former neighborhood in Philadelphia. “That beer garden was not only aesthetically pleasing, but it also motivated other investors to open businesses in that area. I hope to see the same thing happen here,” Legans said. He and his wife purchased a home in Dover because she frequently traveled there while serving in the Air Force Reserves. “We fell in love with the community,” Legans said. They chose the location for their beer garden at the vacant building on 92 N. West St., which was the former site of Southern States. The building is situated just a block north of Division Street. They named their German-style beer garden Rail Haus because it is located near the railroad tracks and “haus” means “house” in German. Legans’ wife spent time in Germany during her active duty in the Air Force. The couple plans to open their establishment in about two weeks. “I feel relieved,” Legans said about completing the project. “It turned out even better than I expected, and we can’t wait to open the doors and welcome everyone.” For the interior, Rail Haus measures around 2,500 square feet and can accommodate approximately 80 people. It features a bar and overhead doors that can be opened for outdoor seating when the weather permits or closed to ensure customer comfort. However, it is the outdoor space that sets the restaurant apart as a beer garden. With nearly 20,000 square feet, customers can enjoy outdoor dining and relaxation with long beer garden-style tables, chairs, three fire pits, a large sand box for kids to play in, and various games for the whole family such as cornhole and bocce. Dogs on leashes are also welcome in the outdoor area. Additionally, the restaurant plans to have live music occasionally and multiple speakers playing background music throughout the extensive yard. Legans intends to offer free fitness classes in partnership with local fitness clubs. “The idea is to work out and then have a drink and chat with friends,” he said. “This would also be a great place for running groups and cycling groups to gather before and after their activities.” Rail Haus will provide a full bar service with a selection of wine, liquor, cocktails, and frozen drinks. However, the main focus will be on German beers and craft beers from Delaware and surrounding states. The menu will consist of bratwurst, burgers, salads, and döners, which is a German dish similar to Greek gyros. Another possibility is a brunch menu, likely on Saturdays, offering a variety of egg dishes and Bloody Mary-inspired drinks. Legans plans to hire around 30 employees initially. Although he and his wife have no experience in running a restaurant, their business partner has operated multiple restaurants, and the manager has worked at the restaurant 33 West in Dover. To fund the renovations at Rail Haus, Legans and his wife sold some of their investment properties in Philadelphia. The entire process has taken nearly three years, from the time they began searching for buildings to purchasing the property and acquiring city approval. They bought the former Southern States building for $110,000, but the total investment in Rail Haus amounts to just over $3 million, according to Legans. Environmental inspections were necessary due to the presence of underground fuel storage tanks. Once the tanks were removed and the necessary inspections were completed, the project received city approval in December, allowing Legans to commence renovations and site work. Demolition began in January, with crews gutting the interior and making improvements to the foundation, roof, siding, and insulation. New appliances, furnishings, and overhead doors were installed, and the parking lot was paved and striped. The final step was the landscaping of the yard. Legans stated that the possibility of grants from state, county, and city programs influenced their decision to invest in downtown Dover, and they are hopeful that their establishment will contribute to its ongoing development.
(Source: https://www.delawareonline.com/story/news/2022/02/28/dover-restaurant-rail-haus-southern-states-gathering-space-beer-garden/6879952001/)
Rail Haus, a new year-round beer garden, has opened its doors in downtown Dover, Delaware. The owners, Mark and Julie Legan, had a vision to create a unique space that would attract both locals and visitors from the surrounding region. Little did they know that their decision would be rewarded with over $600,000 in grants.
The first grant they received was a $50,000 EDGE grant from the Delaware Division of Small Business. This grant, which stands for “encouraging development, growth, and expansion,” was intended to support businesses like Rail Haus in their initial stages. The Legans were grateful for this financial boost, as it allowed them to begin implementing their plans for the beer garden.
The second grant came from the state Downtown Development District program. This $311,000 grant was earmarked specifically for revitalizing properties in downtown areas. Rail Haus was the perfect candidate for this funding, as it aimed to transform an underutilized space into a vibrant destination. With this grant, the Legans were able to make significant improvements to the building and create an inviting atmosphere for customers.
But the grants didn’t stop there. The Legans also received $300,000 from the Downtown Dover Partnership’s critical improvements program, funded by the state. This program specifically targeted businesses renovating buildings to comply with fire safety requirements and the Americans with Disabilities Act. Rail Haus was able to make necessary updates, such as installing ramps, accessible restrooms, wider doors, and halls. These improvements not only made the beer garden more inclusive but also created a safer environment for all patrons.
In addition to the grants for building improvements, Rail Haus also received funding for bike racks and trees. The Downtown Dover Partnership recognized the importance of creating a bike-friendly community and worked with the Kent Metropolitan Planning Organization to secure this additional funding. Being located on the Senator Bikeway, Rail Haus is now easily accessible for cyclists looking for a refreshing beer after a ride.
The community has been buzzing with excitement about Rail Haus. Diane Laird, executive director of the Downtown Dover Partnership, expressed her enthusiasm, stating, “It is unlike anything we have right here in downtown, and considering it’s Delaware’s only year-round beer garden, it will entice not only Dover residents but also draw those from around the region.” Laird believes that projects like Rail Haus are vital for revitalizing downtown areas, sparking discussions of redevelopment, instilling confidence in other potential investors, and creating new opportunities for housing, retail, and restaurants.
Tina Bradbury, the downtown partnership’s economic development and operations manager, believes that Rail Haus will be a significant economic driver for the area. She states, “With Rail Haus being downtown, this is a definite economic driver as it will attract people from all over as beer enthusiasts are always on the hunt to find new places. With both the Delaware on Tap and DE Brew Trail sites, there will be a built-in stream of people to seek out the Rail Haus and, in turn, downtown Dover.”
The Legans’ attention to detail and consideration for the surrounding community have not gone unnoticed. Ken Anderson, the downtown partnership’s property development director, commended their plans for creating a family-friendly venue. He stated, “That is validated by support from houses of worship and a community center near its location. Their attention to detail and consideration of these surrounding community factors has been top shelf.”
Rail Haus has already proven to be a success, attracting beer enthusiasts from near and far. The Legans’ vision, combined with the support of various grant programs and the Downtown Dover Partnership, has transformed a once-overlooked space into a thriving beer garden that contributes to the revitalization of downtown Dover. This success story serves as an inspiration for other aspiring entrepreneurs and showcases the power of collaboration between business owners, community organizations, and local government in driving economic development.
Recipe for Beer Cheese Soup with Jalapeños
There are times when all you want is a big bowl of spicy, cheesy goodness. And if that’s what you’re craving, then you’re in luck. Recipe developer Feta Topalu has come up with a recipe for jalapeno beer cheese soup that is sure to satisfy those taste buds. It’s a dish that can be enjoyed anytime you’re in the mood for a flavorful treat.
This soup is the perfect combination of rich, velvety cheese, the subtle heat of jalapeños, and the deep flavors of beer. It’s a comforting bowl of warmth that’s perfect for any occasion. Whether you’re a fan of spicy food or simply looking for a cozy, soul-warming dish, this soup will definitely hit the spot.
One of the great things about this soup is that it’s the perfect addition to your game day spread, especially during football season. Its hearty nature and spicy kick make it a hit with sports enthusiasts. According to Topalu, “This jalapeño beer cheese soup is best enjoyed on chilly fall/winter evenings when you need something cozy to warm up to.”
To make this soup, gather your ingredients. You’ll need bacon, butter, onion, jalapeño, flour, beer, chicken stock, heavy cream, shredded sharp cheddar cheese, shredded Monterey jack cheese, green onions, garlic, paprika, dried thyme, onion powder, garlic powder, salt, and pepper.
Start by cooking the bacon in a large pot over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and remove all but 1 tablespoon of bacon drippings from the pot. Melt the butter in the same pot and add the onion and jalapeño. Sauté until soft and starting to brown. Add garlic, paprika, thyme, onion powder, and garlic powder. Sauté for 1 more minute. Then add the flour and cook for 2 minutes, stirring constantly.
Slowly pour in the beer while stirring constantly. Add the chicken stock and heavy cream, and stir until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 10 minutes. Add the cheeses and stir until melted. Season with salt and pepper.
Garnish the soup with crumbled bacon and green onions for some added texture and flavor. Now you’re ready to savor the fusion of creamy, cheesy, and spicy goodness in every spoonful.
If you have any leftovers, it’s important to store them properly to maintain their flavor and quality. Allow the soup to cool to room temperature for about 30 minutes after cooking. Then, divide the leftover soup into smaller portions and store them in airtight containers or resealable plastic bags. This allows you to reheat only the amount you need each time. The soup can be stored in the fridge for up to 3-4 days, or you can freeze it for up to 2-3 months.
When you’re ready to enjoy your leftover soup, simply reheat it on the stovetop over low to medium heat, stirring frequently to prevent sticking or burning. If you’ve frozen the soup, thaw it in the refrigerator overnight before reheating.
To complete your meal, consider pairing the soup with warm breadsticks or Parmesan and herb croutons. Slices of warm, crusty bread or soft pretzel rolls also make a great accompaniment for dipping. For a Tex-Mex twist, serve tortilla chips alongside the soup for a crispy element.
Don’t forget to balance the flavors and textures while adding variety to your meal. Feel free to mix and match these suggestions to create a customized pairing that suits your preferences and the occasion.
So there you have it, all the information you need to make and enjoy a delicious bowl of jalapeno beer cheese soup. Whether you’re serving it up on game day or simply craving some cheesy, spicy goodness, this soup is sure to hit the spot.
A tangy vinaigrette adds a refreshing twist to the rich flavors of this soup. Sliced smoked sausages or bratwurst make a hearty addition, creating a satisfying and filling meal. To enhance the flavors even further, consider serving the same beer used in the recipe or a complementary one. The malty notes of the beer beautifully complement the soup.
Preparation time for this recipe is just 15 minutes, with a cooking time of 24 minutes. It yields 6 servings, making it perfect for a family meal or for hosting guests.
To make the soup, start by cooking 6 slices of bacon in a large pot over medium heat until crispy, which takes about 8 minutes. Transfer the bacon to a paper towel-lined plate and remove most of the bacon drippings, leaving about 1 tablespoon in the pot. Then, melt 2 tablespoons of unsalted butter in the same pot.
Add 1 finely diced yellow onion and 1 minced jalapeño to the pot and sauté until they become soft and start to brown. This usually takes around 3 to 4 minutes. Next, add 3 cloves of minced garlic, 1 teaspoon of paprika, ½ teaspoon of dried thyme, 1 teaspoon of onion powder, and ½ teaspoon of garlic powder. Saute these ingredients for another minute to release their flavors.
Now it’s time to add the thickening agent. Sprinkle 5 tablespoons of all-purpose flour into the pot and cook for 2 minutes, stirring constantly. Slowly pour in a can of beer or ale while continuing to stir. Then, add 2 ½ cups of chicken stock and 1 cup of heavy cream, stirring until the ingredients are well combined.
Bring the soup to a gentle simmer, then reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld together. The next step is to add 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey jack cheese. Stir the soup until the cheeses have melted completely. Finally, season the soup with 1 teaspoon of kosher salt and ½ teaspoon of fresh cracked black pepper.
To serve, top the soup with crumbled bacon and sliced green onions. The smoky and crispy bacon adds a delightful texture, while the green onions provide a fresh and aromatic garnish.
This soup is not only rich and flavorful, but it also offers a unique tanginess from the vinaigrette and a touch of heat from the jalapeño. The combination of cheeses creates a creamy and indulgent texture, while the beer brings out the best in the other ingredients.
Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing dish for a gathering, this bacon beer cheese soup is sure to impress. It’s a delicious and satisfying option for any occasion.
In the tomb of an Egyptian queen, an ‘exciting’ find was made: a 5,000-year-old wine has been unearthed.
Hello there! We are thrilled to have received your submission. Today, we have an incredible story to share with you. Picture this: sealed jars of wine dating back 5,000 years have been unearthed in the tomb of what is believed to be Egypt’s first female pharaoh. Fascinating, isn’t it?
This extraordinary discovery was made by a German-Austrian archaeological team, led by Christiana Köhler from the University of Vienna. While conducting an excavation in Abydos, they stumbled upon these well-preserved wine jars. Some of them were even still sealed in their original state. Talk about aged to perfection!
Now, the interesting part is that the wine inside these jars isn’t in liquid form anymore. In fact, it’s a mystery whether it was red or white. However, the team did find organic residue, grape seeds, and crystals, possibly tartar, which are currently undergoing scientific analysis. This finding is believed to be the second oldest direct evidence of wine, with the oldest also originating from Abydos.
Although the identity of the tomb’s occupant remains unknown, the tomb itself is truly remarkable. It belonged to a woman called Meret-Neith, who had the honor of having her own monumental burial chamber in Egypt’s first royal cemetery at Abydos. From what researchers deciphered from tomb inscriptions, she was in charge of various government agencies, including the treasury, around 3,000 BC. Meret-Neith preceded Queen Hatshepsut from the 18th dynasty.
According to Köhler, these new excavations have shed light on the life of this remarkable woman and the era she lived in. The tomb complex of Meret-Neith, situated in the desert, encompasses not just her own burial chamber but also the tombs of 41 courtiers and servants. Built using unbaked mud bricks, clay, and wood, these tombs were constructed in multiple phases over an extended period of time.
Interestingly, this discovery challenges the commonly held belief that human sacrifices accompanied royal burials during the 1st Dynasty. It’s amazing how historical findings can turn theories on their heads.
So, what do you think about this incredible story? We are delighted to bring you exciting news like this, as it reminds us of the rich history and mysteries of our world. Stay tuned for more intriguing updates!
Flavorful Mushroom Swiss Burgers utilize beer as their secret ingredient.
Reimagining the Classic Burger: Mushroom Swiss Burger Recipe
Burgers are undoubtedly a beloved comfort food, but have you ever thought of taking it up a notch? Enter the Mushroom Swiss Burger – a delightful combination of a pub favorite and the savory flavors of caramelized mushrooms. This recipe adds a touch of elegance to a classic dish, reminiscent of a fancy “al funghi” creation.
The key to achieving the perfect blend of flavors lies in the art of cooking the mushrooms. Mashed recipe developer Michelle McGlinn has revealed her secret to creating a flavorful Mushroom Swiss Hamburger – cooking the mushrooms in beer at a low temperature. This technique enhances the mushroom’s natural umami taste and adds complexity to the overall dish. As the mushrooms gently simmer in the beer, they absorb its flavors, resulting in a succulent and juicy topping for your burger.
While mushrooms can be divisive, this recipe promises to win over even the harshest of critics. The irresistible results can change the mind of any mushroom hater. To complete this restaurant-quality meal, serve your Mushroom Swiss Burger alongside French fries, sweet potato fries, or a refreshing salad.
Now, let’s delve into the cooking process. When making McGlinn’s recipe, it’s important not to take any shortcuts when caramelizing the mushrooms. Start by cooking the mushrooms in butter and sugar to initiate the caramelization process. Once they begin to darken, pour in a splash of beer. This is a game-changer as the mushrooms eagerly absorb the flavors, transforming them into a sponge-like texture. To maximize the infusion of flavors, keep the heat low and allow the mushrooms to simmer until every drop of beer is absorbed.
When it comes to selecting the beer, opt for a light-to-medium bodied option. Lagers with their sweet flavors make an excellent choice. Alternatively, use a porter to infuse the mushrooms with a rich and robust taste. Regardless of your beer choice, remember to keep the heat low to ensure the mushrooms cook slowly and retain their succulence.
McGlinn’s recipe takes approximately thirty minutes from start to finish. And if, by some miracle, you have leftovers, store the burgers and mushrooms in separate airtight containers. For your next mouthwatering experience, simply reheat them in the microwave.
So, why not reimagine the classic burger and give this Mushroom Swiss Burger recipe a try? With its umami-rich mushrooms and the creamy Swiss cheese, it’s bound to be a hit. Elevate your burger game and indulge in the decadence of this extraordinary dish that combines comfort with elegance.
Read the original article on Mashed for more unique culinary inspirations.
Wine quality on the Azorean Island of Pico reaches new heights.
An Enchanting Journey Through the Vineyards of Pico Island, Azores
It was a blazing summer day when I first set foot on the mesmerizing island of Pico, located in the vast expanse of the Atlantic Ocean. The golden sun bathed the island in its warm embrace, casting a magical glow upon the enchanting landscape. As I navigated through the rugged terrain, I couldn’t help but feel a sense of awe at the breathtaking sight that unfolded before me – the vineyards of Pico Island.
These vineyards hold a significant place in the heart of the Azorean culture, and it is easy to see why. Uniquely non-trellised and nestled within charming walled enclosures, the vineyards possess an otherworldly beauty that is unlike anything I have ever witnessed. These stone walls not only shield the delicate vines from the unforgiving Atlantic winds but also absorb and radiate warmth, nurturing the grapes to perfection.
As I delved into the rich history of these vineyards, I couldn’t help but marvel at the sheer magnitude of the effort put forth by the islanders. The construction of these walls was a Herculean task, spanning generations and reflecting the unwavering determination and spirit of the people. It is no wonder that the UNESCO World Heritage designation bestowed upon these vineyards is a testament to their uniqueness and historical significance.
Returning to Pico Island after seven years, I was thrilled to witness the marked progress that the wine industry has made. The vineyards now bask in the glory of international recognition, with white wines taking center stage. Arinto, Verdelho, and Terrantez do Pico – the three local grape varieties – continue to captivate with their exquisite quality. The Frei Gigante white wine and Terras de Lava red wine remain a firm favorite among locals and visitors alike, boasting a remarkable balance between taste and affordability.
One of the driving forces behind this wine revolution is Paulo Machado, a visionary winemaker and one of the founders of the esteemed Azores Wine Company. Drawing upon his deep-rooted love for vineyards and years of experience, he has created a masterpiece – the ‘Sea Wine Volcanic Legacy.’ His winery, Tito’s Adega, located on the northern and western shores of Pico, is a sanctuary where innovation and tradition intertwine seamlessly.
Paulo Machado’s passion for winemaking resonates in every drop of wine produced at Tito’s Adega. With grapes sourced from both the north and south sides of the island, he weaves a tapestry of flavors that pays homage to Pico’s volcanic heritage. His story is a testament to the enduring bond between man and nature, as he seamlessly combines local traditions with modern techniques.
But the wine revolution on Pico Island does not stop at Paulo Machado’s doorstep. Another young and talented winemaker, Lucas Lopes Amaral, has embarked on a journey to redefine the winemaking scene on the island. With his unconventional techniques and keen sense of adventure, Lucas is pushing the boundaries of tradition. From a supple white wine crafted from Merlot, Syrah, and Cabernet Sauvignon to a rosé that blends Agronómica and Gewürtztraminer, Lucas’s wines are a true testament to his daring spirit.
Lucas’s adoration for his homeland is evident in every aspect of his winemaking process. His adega, perched on the southern/western edge of Pico, offers stunning ocean views that serve as a constant source of inspiration. Here, locals and tourists alike can savor his exquisite wines while indulging in a culinary journey of local delicacies.
As I raise a glass of A Cerca Dos Frades White Wine to my lips, I am transported to a world of flavors and sensations. Made from the Verdelho grape, nurtured by the Pico terroir, this wine envelops my senses with its aromas of fresh lime and gooseberries. The marriage of salt and honey dances on my palate, creating a symphony of taste that is nothing short of extraordinary.
Next, I venture into the realms of A Cerca Dos Frades Verdelho. Partially fermented in French oak barrels, this magnificent wine entices me with its enchanting aromas of fresh bread, melon, and lime. The delicate flavors of mint and honey intertwine with the vibrant zest of grapefruit, culminating in a bright, acidic finish that lingers on my tongue.
Finally, I am captivated by the Garrafeira Arinto Dos Açores. A true masterpiece, this wine showcases the unique characteristics of Arinto, a grape renowned for its acidity. Soft tropical aromas of grapefruits give way to a surprising note of marshmallows. The silky smooth texture caresses my palate, leaving behind a memorable finish.
As I bid farewell to Pico Island, I cannot help but be amazed by the profound impact that these vineyards have had on the local community and the world of wine. The journey from obscurity to international recognition has been arduous, but the passion, resilience, and innovation of winemakers like Paulo Machado and Lucas Lopes Amaral have paved the way to a brighter future.
Pico Island, with its lagoons and volcanic peaks, is not just a feast for the eyes – it is a testament to the harmonious relationship between man and nature. The vineyards that adorn its rugged landscape tell a story of dedication, perseverance, and the timeless pursuit of excellence.
As I set my sights on new horizons, I carry with me the taste of Pico’s wines and the memories of a land where the ocean and the vineyards merge, creating a symphony of flavors that lingers in my soul.
Exploring the Wines of Pico, Azores: A Taste of Authenticity and Passion
In the world of wine, there is often a tendency to focus on the well-known grape varieties and regions that have gained international acclaim. However, there is a growing movement towards rediscovering and celebrating the unique and lesser-known wines produced in small, passionate communities. One such hidden gem can be found on the volcanic island of Pico in the Azores archipelago, where winemakers Lucas Amaral and Paulo Machado are making waves with their exceptional creations.
Both Amaral and Machado have dedicated themselves to preserving their local traditions and the native grape varieties that have been nurtured by the distinctive terroir of Pico. The island’s rich volcanic soil and Atlantic maritime climate create the perfect conditions for producing wines that are truly special and reflective of their origin.
One of the standout wines from Machado’s Insula label is the Cerca Dos Frades Terrantez Do Pico. Made from the almost extinct Terrantez do Pico grape, this wine is a testament to Machado’s skill and determination. It showcases tropical aromas of mandarin and delicate floral notes of violets. The wine’s balanced acidity and fruitiness are complemented by a creamy length, resulting in a delightful and intense experience.
Amaral’s Adega Vitivinícola Lucas Amaral also produces remarkable wines that capture the essence of Pico. The Cadmarvor Bianco is a white wine made from a blend of international red grape varieties, including Merlot, Syrah, and Cabernet Sauvignon. Aged only in steel, this wine surprises with its aromas of orange peel, apricots, and mandarins. Its supple and precise acidity leads to flavors of green apples and nectarines, creating a truly unique and refreshing experience.
Both winemakers share similar traits – they are attentive, modest, and passionate about their craft. They also have a deep appreciation for their home island and the locally available foods that pair perfectly with their wines. From rich cheeses to sardines, beef, and fish, the diversity of Azorean flavors enhances the experience of tasting their exceptional wines.
These winemakers and their dedication to their craft are part of an emerging international wine trend. While there was once a focus on commercially successful “international” grape varieties, there is now a growing interest in rediscovering and promoting the native grape varieties that showcase a distinct sense of place. The wines of Pico are a true embodiment of this movement, offering an authentic taste of a terroir that is both unique and captivating.
If you have the opportunity to taste these exquisite wines from Pico, you will discover a world of flavors and aromas that will transport you to this remote and enchanting island. From the delicate acidity of Machado’s rosé to the rich, flinty aromas of Amaral’s Verdelho, each sip tells a story of passion, dedication, and a deep connection to the land. So, raise a glass to Pico and the winemakers who continue to champion the island’s rich winemaking heritage.
Wine, oh wine! Is there anything more delightful than indulging in a glass of this heavenly elixir? Whether it be on a beautiful summer day, sipping a crisp and refreshing white wine, or cozying up by the fireplace with a robust red, wine has the power to transport us to another world. But have you ever considered how the location where you drink your wine can enhance the overall experience?
Picture this: rolling hills in California, drenched in golden sunlight, with rows upon rows of vineyards stretching out as far as the eye can see. Or perhaps the rugged coastline of Oregon, where vineyards cling to cliffs, almost kissing the roaring waves below. And then there’s the surreal sight of vines thriving in the shadow of Mount Etna or the majestic Mount Ararat. Switzerland’s Valais region offers a breathtaking view of vines against the backdrop of the towering Swiss Alps, while New Zealand’s Wanaka serves up a spectacle with its vineyards framed by snow-capped peaks.
But let’s not forget about the hidden gem nestled in the mid-Atlantic – the volcanic island of Pico. This enchanting island is not just a feast for the taste buds, but also a visual wonderland for wine enthusiasts. Imagine standing amongst the vines on Pico, surrounded by the dramatic landscapes shaped by centuries of volcanic activity. The island’s crater lake, Lagoa Seca, adds an ethereal touch to the scenery, tantalizing the senses.
Pico is a place that cherishes its heritage and embraces innovation. Local grape varieties like Grillo from Sicily or Albariño from Portugal take center stage here, with producers proudly blending them with international grapes to create unique and exciting flavors. It’s not uncommon to find white wines made from red grapes or blends that boast an impressive array of over eight different grape varieties. This blending of tradition and innovation only adds to the allure of Pico as a wine destination.
As wine lovers, what truly matters to us is the taste. But let’s not overlook the magic that surrounds us as we raise our glasses. The setting in which we enjoy our wine can elevate the experience, turning a simple pleasure into a memorable moment. So, whether you find yourself captivated by the vineyard-dotted hills of California or the awe-inspiring beauty of Pico and its volcanic landscapes, let the surroundings enhance the flavors on your palate and create cherished memories that will last a lifetime.
And if you find yourself on Pico, don’t miss the opportunity to explore other wonders of the Azores. The island is not just a haven for wine enthusiasts, but also a paradise for those seeking adventure, with activities like whale boat racing that will make your heart race. Immerse yourself in the unique culture and natural beauty of Pico, and let this hidden gem in the mid-Atlantic leave an indelible mark on your wine journey. Cheers!
Popular Wisconsin Dells beer is revived by Bevy.
Craft Brewery and Winery, Bevy, Brings Back Wisconsin Dells’ Beloved Honey Blonde Ale
Craft breweries have been on the rise in recent years, with more and more beer enthusiasts seeking out unique and flavorful brews. In Wisconsin Dells, Chief Fermentation Officer Nicholas Smith and owner Peter Tonn have taken this trend to heart with their establishment, Bevy. Located at 805 Business Park Road, Bevy offers a variety of beers, wines, ciders, and more, including the resurrected Port Huron brewery’s honey blonde ale.
It was a sad day in early 2021 when Port Huron Brewing, a popular brewery in Wisconsin Dells, closed its doors. This brewery held a special place in the hearts of locals, as it was the first brewery in the area since the historic Leute’s City Brewery burned down in 1899. Port Huron Brewing opened to much acclaim in 2012 under the ownership of Lodi native Tanner Brethorst. Unfortunately, like many businesses, it faced challenges, particularly due to the COVID-19 pandemic, which ultimately led to its closure.
One of the most beloved beers from Port Huron Brewing was their honey blonde ale. This beer had a loyal following, and its absence left a void in the local craft beer scene. However, Bevy has stepped in to fill that void by resurrecting the honey blonde ale. As owner Peter Tonn explains, it’s a way to pay tribute to the work and legacy of Port Huron Brewing. “It should be celebrated, honored, and respected,” Tonn said.
Bevy is not just a brewery, but also a winery. They offer a wide range of beverages, including their own unique creations. From beers like Kong’s Garage Band, an imperial stout, to wines like Devil’s Rock, a semi-dry Wisconsin rose, and ciders, juices, meads, and more, Bevy has something for every palate. They even make a special type of mead called Cyser, which is fermented with apple juices instead of water.
The operation at Bevy is led by Chief Fermentation Officer Nicholas Smith, who is constantly experimenting and pushing boundaries. “Every day, we are trying and learning something new,” Smith said. This dedication to innovation and exploration is evident in the diverse range of products that Bevy offers.
Bevy is now open every day, except Mondays, and features a self-pour tap wall, allowing guests to sample different beverages at their own pace. The establishment keeps a running tab, and guests simply pay upon leaving. This unique setup allows for a more interactive and personalized experience for visitors.
Since its opening, Bevy has garnered attention not only in Wisconsin Dells but also throughout the surrounding area. Their products can be found in local restaurants, bars, and liquor stores, reaching places like Sun Prairie, Verona, Okee, Baraboo, Madison, and Middleton. It’s clear that Bevy is making a name for itself in the Wisconsin craft beverage scene.
For Peter Tonn, owning Bevy has been a rewarding experience. He enjoys the social aspect of Wisconsin’s beverage industry, which he describes as collaborative, welcoming, and rewarding. “We’re all in this together,” Tonn said, emphasizing the sense of community that exists among brewers and beer enthusiasts in the state.
If you’re in Wisconsin Dells or the surrounding area, be sure to stop by Bevy and try their wide selection of beers, wines, ciders, and more. It’s not just about the resurrected honey blonde ale; it’s about the passion for craft brewing and winemaking that drives Bevy to create unique and delicious beverages. More information about Bevy can be found at bevy.llc.
(Note: The story and logic are unchanged; only the writing style and tone have been altered in this version of the blog post)
Serving wine over ice is only acceptable in certain circumstances.
Why Wine with Ice Might Not Be Such a Bad Idea
When it comes to serving wine, connoisseurs around the world would probably scoff at the idea of adding ice. However, there are a few instances where this unconventional pairing might just work. Ramon Manglano, the wine director of the renowned Michelin-starred restaurant The Musket Room in NYC, believes that serving wine over ice can actually enhance certain drinking experiences.
According to Manglano, there are specific occasions when adding ice to wine can be quite beneficial. One such instance is when using wine as a mixer, like in a refreshing white wine spritz. This chilled beverage is typically made by filling a glass halfway with wine and then adding club soda or lemon-lime soda. To garnish, a lime is placed on the rim, creating a burst of citrus flavor.
Interestingly, in some regions of Spain, a popular drink called Kalimotxo is made by pouring Coca-Cola over a cheap table wine. This unique combination dates back to the 1920s in Algorta, and it remains a beloved choice among locals. It just goes to show that experimenting with wine and ice can lead to unexpected and delightful flavor combinations.
Manglano also suggests that adding ice to wine can be a practical choice in hot environments. The ice helps to keep the wine at a refreshing temperature and prevents it from becoming warm too quickly. However, beyond these specific situations, adding ice to wine is generally discouraged.
“If you’re drinking a more sophisticated wine, adding ice will only dilute or potentially damage the flavors,” Manglano warns. So, if you prefer your wine to have an extra cold kick, it’s best to consume it quickly before the ice has a chance to melt. Manglano also advises adding only a small amount of ice to minimize dilution.
Interestingly, some individuals actually enjoy their wine slightly diluted, especially those who experience stomach discomfort when consuming highly acidic beverages. Fortunately, there are alternative methods to chill your wine without the need for ice.
For example, you can place your bottle in a cooling sleeve or add frozen grapes to your glass before drinking. Another option is to insert a chill stick into the bottle to reduce its temperature when a cooler or freezer is not readily available. If you find yourself camping or in an outdoor setting, dipping your bottle in a river or running water can effectively cool it down. And in the simplest method of all, you can wrap your bottle in cool, wet paper towels.
In conclusion, while the idea of serving wine with ice might be met with skepticism by many traditionalists, there are situations where this unconventional pairing can be surprisingly enjoyable. Just remember to consider the type of wine and the specific occasion before deciding to add ice. Cheers to embracing new possibilities in the world of wine!
Read the original article on Mashed.
The Catholic Charities anti-abortion event has been canceled by the New Orleans beer garden.
Title: A Tale of Miscommunication: The Pro-Life and Pints Event
Introduction:
In a world that values diversity of thought and expression, conflicts can often arise when opposing viewpoints clash. The recent cancellation of the Pro-Life and Pints event at Second Line Brewing in New Orleans serves as a reminder that understanding and communication are vital to maintaining a thriving community. Let’s delve into the story behind this event and explore the lessons it teaches us about respecting different perspectives.
An Unexpected Booking:
Second Line Brewing, nestled in the heart of Mid-City, has served as a beloved beer garden in New Orleans for nearly a decade. With an enduring commitment to supporting the community, they have always embraced diversity, inclusion, and equality. Unfortunately, an unintentional oversight led to a controversial decision that left many disappointed.
The Unfortunate Discovery:
Catholic Charities, an organization dedicated to protecting and advocating for the dignity of human life, made arrangements for the Pro-Life and Pints event, featuring three nuns speaking out against abortion. While the brewery agreed to host the gathering, it was unaware of the nature of the event until advertisements unveiling its anti-abortion stance began to circulate.
A Change of Heart:
Once Second Line Brewing became aware of the event’s purpose, they made the difficult decision to cancel the booking. The statements made clear their regret in not thoroughly vetting the event beforehand and acknowledged their failure to uphold the values they hold dear – diversity, inclusion, and equality. It was clear that this was not a decision made out of malice but rather a desire to maintain a harmonious environment that respects all perspectives.
The Catholic Charities Responds:
Understanding Second Line Brewing’s standpoint, Catholic Charities expressed disappointment but remained committed to their cause. They firmly believe in engaging in constructive dialogue between opposing viewpoints. In light of the cancellation, they assured their constituents that they were working on finding a new venue for their event, hoping that this situation would spark positive conversations surrounding the issue of abortion.
Lessons Learned:
This incident serves as a reminder of the importance of effective communication and understanding. In a diverse society, it is crucial to engage with differing opinions respectfully and explore meaningful conversations that bridge the gaps between people. Second Line Brewing, having learned from this experience, promises to be more diligent in vetting future events to ensure alignment with their values.
Conclusion:
The Pro-Life and Pints event cancellation at Second Line Brewing reminds us of the need for open-mindedness and empathy when engaging in debates surrounding sensitive topics like abortion. Let it serve as a catalyst for respectful dialogue and efforts to bridge gaps between different perspectives. By embracing diversity and fostering inclusion, we can create a more harmonious and understanding community for all.
Your hoppy beer is under threat from the climate crisis.
The landscape is changing for beer lovers, and not for the better. A new study has revealed that hops, a vital ingredient in beer production, are being affected by climate change in major beer-producing European countries. Not only are hops ripening earlier and producing less since 1994, but they are also losing their critical bitter component that gives beer its unique taste.
According to the study published in the journal Nature Communications, the decline in hop yields could reach up to 18% by 2050. Additionally, the alpha acid content, which is responsible for the bitterness of beer, could decrease by up to 31% due to hotter and drier conditions. These findings highlight yet another threat posed by the climate crisis that people often take for granted.
Miroslav Trnka, co-author of the study and researcher at the Global Change Research Institute, emphasized the importance of understanding how climate change can impact even the things we value, such as the taste of beer. “We are really seeing changes that are affecting things that we value, like the taste of beer. Climate change really can have an effect on it, or at least have an effect on commodities that are critical for production,” Trnka said.
The study also points out that beer brewing has a long history dating back to 3100 BC. Now, each of the four basic ingredients of beer – water, barley, yeast, and hops – are threatened by global warming. Douglass Miller, a senior lecturer in food and beverage management at Cornell University, commented on the impact of climate change on hops and agricultural crops in general. “With climate change affecting a vast number of agricultural crops, I’m not surprised. Hops are also finicky plants, and there might be some crop failures,” Miller said.
The researchers used weather data and climate models to analyze how European hops have been and will be affected by climate change between 1970 and 2050. They found that scorching temperatures have already shifted the start of the hop growing season by 13 days from 1970 to 2018. The growth of new shoots from hop plants is now occurring earlier than in previous years, leading to earlier harvests that pose challenges for hop growers in scheduling operations.
Furthermore, the study highlights changing consumer preferences for beer aromas and flavors that require higher-quality hops. These specialty hops are typically grown in smaller regions, making them even more vulnerable to heatwaves and droughts fueled by climate change. Mark Sorrells, a professor at Cornell University, noted that hop farmers have already adjusted the locations of hop fields in response to changes in temperature and precipitation. However, consumer preferences may also shift as growers adapt to the changing conditions.
Although this study focused on major hop-growing European countries, the researchers believe it reflects what could happen in beer-producing regions in the US, such as the Pacific Northwest. Heatwaves and record-breaking temperatures are becoming increasingly common in these areas. “They are facing similar problems like European (countries), perhaps a slightly different timing and different frequency, but climate change is cumulatively affecting both regions in very similar ways,” said Trnka.
Despite the challenges, beer will undoubtedly continue to be one of the most widely consumed beverages in the world. However, as climate change alters the availability and quality of hops, the taste of beer may never be the same. This serves as a reminder that the impacts of climate change extend far beyond what we usually consider, affecting even the simplest pleasures in life.