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When Wine Became Warfare: The Historical Clash Over the Gamay Grape Led by the Duke of Burgundy
On July 31, 1395, the Duke of Burgundy declared a war of annihilation on an “evil and disloyal” enemy and invader: a purple, acidic grape known as “Gamay.”
According to the ordinance issued by Philip the Bold, Gamay not only threatened the livelihoods of honest vignerons who used higher-quality grapes, but also ruined Burgundy’s reputation for fine Pinot Noir wines with its bitter taste and apparently harmful effects on public health. In order to safeguard the esteemed Pinot Noir and the well-being of Philip’s people, the ordinance declared, all Gamay vines were to be cut down within a month and completely uprooted by the following Easter: “ripped out, eradicated, destroyed, reduced to nought … forever.”
If the language of the edict seemed needlessly vindictive, perhaps it was because this war was personal to Philip, a keen economic steward who had worked assiduously to develop Burgundian wine production. As a younger son to King John II of France, Philip had received Burgundy as a compensation prize while his elder brother Charles V succeeded to the throne. With royal authority now disintegrating under the latter’s mentally unstable son Charles VI, the ambitious Philip sought not only to rule his appanage as an effectively independent duke, but also to outshine all other fiefdoms in power, riches, and magnificence.
In this competition, Philip understood that wine, with the trade revenue and prestige it brought to him and his duchy, was a most valuable currency.
In the Late Middle Ages, Burgundian Pinot Noir was rapidly establishing itself as a superior variety of wine, yet it faced considerable threats from both natural disasters and human actions. The Hundred Years’ War brought English soldiers who wreaked havoc in the region, and not long afterward, the Black Death hit Burgundy hard in 1348 and even harder in 1360.
The path to recovery was sluggish, and during the 1390s, Philip the Bold became alarmed by a new challenge. The Gamay grape, originating from a small village near Beaune, started to proliferate in Burgundian vineyards. It was productive, yielding about triple the wine per acre and maturing two weeks earlier than the Pinot grape.
Although high yields were not inherently a problem, the abundance of what was considered an inferior grape compared to Pinot was troubling to the duke. He was concerned that the Gamay vines would dominate the land, displacing the more esteemed Pinot or other more valuable crops. Philip lamented that vineyards best suited for high-quality wine were being neglected for the sake of maximizing output of lesser wines. He criticized the use of organic fertilizer on vines for imparting undesirable flavors and accused some vendors of diluting Gamay wine with hot water to mask its bitterness, which would later revert, rendering the wine “quite foul.”
Philip described this inferior wine as harmful to human health, a claim based not on his own experience but on hearsay—believing that its bitterness was indicative of broader dangers. In contrast, he praised the Pinot Noir as being highly beneficial for health. This negative view toward Gamay led to a decrease in the overall prestige of Burgundian wines, as it began to be identified not by the renowned Pinot variant but by the ubiquitous Gamay vine. This shift deeply troubled Philip, leading him to vocalize significant concern for his land and people, emphasizing the urgent need for intervention to preserve the reputation and quality of Burgundian wine.
That remedy was an order for the destruction of all Gamay vines within a month. Because Philip issued the ordinance at the end of July, vignerons would have to cut down their own harvest just as the grapes were beginning to ripen. Most poorer vignerons, more concerned about feeding and sheltering their families than the lofty ambitions and tastes of a royal prince, appreciated the Gamay for its easy harvest and high yield, which offered a reprieve that the temperamental and needy Pinot could not provide.
While Philip threatened a heavy fine for infractions, the prospect of losing much of their 1395 vintage would ruin Gamay growers who could not have foreseen the new orders. It’s probable that many of them, staying true to the healthy medieval tradition of popular resistance against unjust laws, disobeyed Philip’s ordinance, preferring to risk a fine than guarantee their own ruin.
Philip claimed in the ordinance to receive support from “many bourgeois [townspeople] and others of our good towns of Beaune, Dijon, and Chalon and their environs” who benefited from the influx of revenue and goods that came with selling good wine, but the actual reaction told an entirely different story. On August 9, 1395, the municipal council of Dijon, the largest city in the duchy proper (not counting the Flemish possessions of Philip’s wife), denounced the ordinance as a violation of their civic privileges and refused to publish or implement it. The duke responded by throwing the mayor in prison and appointing a governor to take control on the pretext of dealing with the alleged Gamay-and-water malpractice, possibly violating Dijon’s original charter that gave its own citizens responsibility for supervising the city’s economic life.
If the duke thought his heavy hand would stabilize Burgundy’s wine sector and move the region towards prosperity, he was wrong. The destruction of Gamay vines, which had emerged as a natural response to the already-declining productivity that Philip sought to reverse, plunged the region into a recession. Productivity fell ever more steeply, speculation in wine sales collapsed, and poverty gripped a population shorn of their precious trade. Few places were struck more severely than Beaune, the birthplace of Gamay, where records show a drop in the annual local wine monopoly bid from 65 livres in 1394 to just 27 livres in 1400.
Within that same time period, the proportion of financially solvent households in Beaune dropped from 41% to 13%. The Burgundian vineyards would eventually grow back after decades of re-cultivation, by which time commerce had fallen into the hands of foreign merchants and Burgundy had become a backwater in its own namesake polity (a modern label, of course) compared to the trade-enriched Low Countries, which Philip and his descendants acquired through strategic marriages.
Still, the ordinance may have accomplished some of Philip’s objectives. While the ordinance targeted Gamay, the political independence of cities like Dijon and Beaune also fell victim to its enforcement, a possibly intended effect for a ruler seeking to extend his authority. And by imposing prototypical measures designed to address quality control and shape economic output, Philip resembled the head of a modern administrative state using the powers at hand to sketch out the boundaries and character of what would eventually become the official Vin de Bourgogne regional appellation (AOC).
Scatterings of Gamay survived in reduced form, with many of its vines exiled to Beaujolais, an area south of the duchy. There, warmed by golden summers and nurtured by granite-flecked soil, the hated grape re-emerged in triumph, producing a cheerful, elegant variety of wine that, when released and consumed at a young age, shed the bitterness that so offended the ducal tongue. While Beaujolais red remained a cherished table wine for the locals over the next several centuries, its redeeming qualities eventually earned it worldwide popularity and a long-awaited appellation in 1936, followed by a 2011 re-classification as AOC Bourgogne Gamay under the broader Burgundian appellation.
Fortunately for Philip, he did not live to see his defeat at the hands of a grape.
Mixology Magic: Crafting Cocktails That Complement Horton Coconut Rum’s Bold Flavors
Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage (or food) that pairs well with sports. Yes, even cookie dough whiskey.
Horton Coconut Rum is not a brand with which I’m familiar. In fairness, though, I could only really name Parrot Bay and Malibu when it comes to the genre.
A little sleuthing tells me it is not, in fact, an established spirit but a brand extension from a mom-fluencer named Krista Horton. I don’t know who this person is, but it seems Reddit does not care for her. She saw a crowded market of canned cocktails and added her own twist; charging $44 per 12 pack for them ($59 after shipping).
That all seems very exhausting. But I like coconut rum. Or I liked it, back when I was in college or playing a hacked version of the Oregon Trail. Let’s see if Ms. Horton can make a cocktail worth nearly $4 per can.
Let’s dive into an unconventional take on a classic cocktail: the pina colada. This iteration seems to utilize a type of pineapple soda, possibly akin to Fanta, yet it bears no distinct hue. The scent is a balanced mix of pineapple and alcohol—a combination that’s quite appealing. With a strength of seven percent ABV, anticipate a slight kick.
The customary coconut undertone often reminiscent of sunscreen is present, yet it doesn’t detract from the experience. Horton brings a bold sweetness to this cocktail, opting for pineapple—one of the boldest mixers—to dominate the flavor. The initial coconut taste soon gives way to a vibrant tropical surge, propelled by robust carbonation.
Interestingly, the alcoholic aroma doesn’t carry over to the palate; it tastes more of soda than rum. The flavor battle between coconut and pineapple tilts towards overly sweet, where a drier counterpart might have balanced the scales better. Nonetheless, this sweetness does a commendable job of masking the higher ABV.
While not my top pick, this variant is rich and novel. Horton aimed for a different mark and met it successfully, if not perfectly. They’ve scored, even if it’s not a direct hit.
This one pours yellow, which is where I thought the pineapple would be. That’s slightly concerning, but it’s kola, not cola, so I don’t feel too weird about it. It smells like a craft soda, spicy with a little vanilla and cinnamon to it.
The rum inside seems to disappear inside that kola smell. That’s not the case when you drink it. While the coconut barely makes an appearance — it’s much stronger in the pineapple — you get some spicy, sugary rum working with a weak Coke knockoff. It’s a little stale, and between the limited carbonation and weak kola flavor it’s… not great.
It brings me back to Sammy Hagar’s Beach Bar cocktails, which hit the same levels of disappointing with its rum-and-not-Coke mix. It tastes like a better cocktail you left out in the sun too long at a pool party. It’s not undrinkable, and you can sip your way through it amidst awkward conversation. But you don’t really want it, and you’d pass on a second one.
This one pours clear again and smells like sour lime and citric acid. That’s more like a generic hard seltzer than a canned cocktail, and if there’s any coconut in there I’m not getting it.
Despite its apparent oddity, the drink has a sweeter disposition. The lime adds a genuine zest, while the coconut smoothly rounds out the drink with a creamy texture. Although the rum is subtle, it makes its presence known towards the end, affirming that this is no ordinary soft drink.
While not outstanding, it surpasses its cola counterpart. It appears that coconut rum is more enjoyable when paired with robust flavors. Here, the lime is sweet and vibrant, particularly when the drink is chilled. However, as it warms, the drink’s imperfections become increasingly apparent with each sip.
Personally, I wouldn’t choose it again, but for those who favor coconut rum, it could satisfy their preference.
My evaluation criterion is simple: I compare any beverage I try to my go-to inexpensive beer – Hamm’s from the land of sky-blue waters. Essentially, would I opt for a Horton Coconut Rum cocktail over a chilled Hamm’s on any given day?
The pineapple one, maybe, if it didn’t cost $5 a can to have delivered. Those are fancy microbrew prices, not airplane-bottle-of-Malibu-and-a-Coke prices. This seems almost predatory in practice. It’s not a premium spirit and can’t justify its price. No thanks.
This article originally appeared on For The Win: Horton Coconut Rum cocktails only work with flavors bold enough to wrestle coconut rum
Mastering the Art of Coffee Cocktails: 5 Essential Tips for the Perfect Mix
The ubiquitous espresso martini has served as a gateway libation into the world of coffee cocktails. Its velvety balance of sweet coffee liqueur and bitter caffeine fuse for a sip so delightful that its renaissance is equivocal to a movement.
Still, the espresso martini can’t reign forever, and there are other coffee cocktails deserving of your time.
Here are five tips for elevating your coffee cocktail game.
Black Russian Cocktail
Choosing a superior base for your coffee cocktails, whether you’re after a caffeine hit or its flavorful mimic, is essential. Mr Black Cold Brew is popular among espresso martini lovers due to its richer flavor. For those who prefer tequila, Quintaliza Tequila offers a unique double-distilled reposado that ages in coffee barrels, bringing a complex profile of caramel and nutty notes. Straightaway’s Accompani Coffee Liqueur incorporates cold brew from Stumptown Coffee Roasters and local Meadowfoam honey, creating a warm, smooth taste ideal for enhancing any coffee cocktail.
The presentation of many coffee cocktails mirrors that of their café counterparts, with barista art replaced by a mixologist’s garnish – beginning with a delicate layer of cream atop the deep, coffee-inspired concoction. Experts at The Polo Bar in Dubai highlight the critical role of a dry shake in crafting coffee cocktails. Initially, mix all ingredients with ice, strain, then shake again without ice to develop a creamy layer for an exquisitely structured drink.
Irish Coffee is perhaps the sole cocktail where using black coffee is appropriate, though it’s less dense than espresso and can dilute the drink or diminish its robustness. A clever workaround is to employ Nespresso pods, particularly their iced espresso varieties engineered for optimal flavor when mixed with milk or ice. “Although you can use any Nespresso capsule for cocktails, the Ice Leggero and Ice Forte pods are specifically designed for iced drinks, accounting for ice melt and creating the ideal sipping experience,” explains James Pergola, Nespresso’s Coffee Ambassador. “These were intentionally crafted without an intensity rating to serve as perfect coffee cocktail ingredients.”
Nespresso Ice Leggero and Ice Forte pods are perfectly suited for coffee cocktails.
When drinks curdle, they segregate the flavors and create a dissonant taste experience. This often happens when mixing a hot, acidic base like coffee with cold or less acidic substances, which is common in cocktail making. To prevent this, cool your coffee prior to mixing and avoid dairy, as it promotes curdling.
While coffee beans make a simple and effective garnish for coffee cocktails, other options can enhance both the visual appeal and taste of the drink. Consider using freshly grated nutmeg, cinnamon, coconut flakes, or dehydrated orange slices, which all rest beautifully atop foamy drinks after a thorough shake. “For an elegant touch, try a sugared rim,” suggests Pergola. This involves moistening a glass’s rim with simple syrup and dipping it in sugar. Alternatively, a fresh orange slice adds a “zesty punch” that complements the intense flavors of a coffee cocktail.
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Experience the Delight of Whiskey & Cheese Pairing at Kansas City’s Irish Festival
KC Irish Fest is devoted to highlighting the culture, music, character, and history of Ireland and the Irish community in Kansas City. This year’s festivities introduce a new feature, Jameson Cheese pairings!
BACARDÍ Rum Announced as the Official Spirits Partner for the 2024 MTV Video Music Awards
BACARDÍ Joins Forces with MTV and Paramount Brand Studio for a Second Time,
Celebrating the Year in Music with an Experiential Event ‘Last Drops of Summer,’
Limited-Edition Bottle, and More
HAMILTON, Bermuda, Aug. 26, 2024 /PRNewswire/ — BACARDÍ Rum continues its partnership with MTV and Paramount Brand Studio as the Spirits Partner of the 2024 “VMAs” for the second year. BACARDÍ will be featured in the “VMAs” ceremony on September 11, celebrating pop icon and global face of the brand, four-time “VMAs” winner Camila Cabello, who is nominated in the “Best Pop” category. Cabello will return LIVE to the iconic MTV stage for the third time to deliver a can’t-miss performance from her fourth studio album, C, XOXO. In celebration of her return, BACARDÍ Rum will bring “Camilizer” super-fans along for a once-in-a-lifetime experience that includes a special awards-night fan tribute produced by Paramount Brand Studio.
In addition to this marquee partnership, BACARDÍ will give fans a chance to celebrate leading up to the awards, via an interactive “Last Drops of Summer” event celebrating the best songs of the season, as well as the release of a special “VMAs”-edition BACARDÍ bottle, available exclusively here. On “VMAs” night, nominees and guests alike will enjoy a selection of BACARDÍ cocktails, including the Moonwalk Mojito, BACARDÍ That Mango Fuego, BACARDÍ 808, and an exclusive cocktail for guests on site.
“We are excited to continue our partnership with Paramount Brand Studio and MTV,” shares Lisa Pfenning, BACARDÍ’s Vice President of North America. “The ‘VMAs’ gives us a chance to celebrate the music that moved us throughout the year, the artists that defined the sound of 2024, and the fans themselves that forge a deep-rooted connection between music and culture. With a bit of help from Camila Cabello, the new global face of BACARDÍ, we plan to raise a glass to this year in music, while putting the fans first and creating unforgettable experiences throughout the weekend.”
“Creating fan-centric music experiences is our top priority for the ‘VMAs’, and we’re excited to partner with BACARDÍ Rum again this year to bring this vision to life,” Matthew Newcomb, Paramount Brand Studio’s SVP of Integrated Marketing, Activation. “This partnership gives fans the opportunity to engage with MTV and BACARDÍ Rum through fun, authentic and shareable marketing activations that honor the best of music and create meaningful connections.”
To commemorate the partnership with the 2024 “Video Music Awards,” BACARDÍ will bring the joy of music to consumers in New York and nationwide through:
Last Drops of Summer Event in New York City: The week leading up to the 2024 MTV Video Music Awards, BACARDÍ will take over New York City with one last epic party of the summer ahead of the awards. During the event, guests will have the opportunity to dance to the biggest hits of the season, enjoy specially curated BACARDÍ Rum cocktails inspired by the featured songs, and raise a glass to the artists and fans that had us moving in 2024.
Limited-Edition BACARDÍ x “VMAs” Bottle: Celebrating music and the 2024 MTV Video Music Awards, this bottle of BACARDÍ Superior brings a whole new meaning to “Limited Edition.” Utilizing AI, each label is different, so it’s just as unique as you. The bottle showcases MTV’s Moon Person alongside the iconic New York landmarks that serve as backdrop to the 2024 awards, including the Brooklyn bridge, yellow taxi, the Statue of Liberty, alongside the brand’s signature BACARDÍ bat. The limited-edition bottle is available for purchase exclusively here.
BACARDÍ Performance Partnership and Exclusive Custom Content: In the 2024 “VMAs” broadcast, BACARDÍ will collaborate with “VMAs” to highlight Camila Cabello’s performance together with “Camilizers”, and will also premiere special custom content spotlighting superfans. This content, developed by Paramount Brand Studio, will emphasize the celebration of music, the enjoyment of rum, and BACARDÍ’s dedication to bringing communities together through dance and self-expression.
Moonwalk Mojito, Official Cocktail of the 2024 “VMAs”: The award ceremony at UBS Arena in New York will feature BACARDÍ being enjoyed by audience members and celebrities alike. The Moonwalk Mojito, a delicious minty-lime cocktail, will be the official beverage. It will be showcased along with other cocktails like BACARDÍ That Mango Fuego and BACARDÍ 808. A special cocktail enhanced with BACARDÍ Superior Rum and coconut water will be offered to the nominees during the event for a refreshing experience.
For more information follow @bacardi and @MTV on all social channels to stay updated.
1 1/2 oz BACARDÍ Superior Rum
3/4 oz lime juice
3/4 oz Monin Mojito Mint syrup
2 oz club soda
5-6 fresh mint leaves
Method: Combine BACARDÍ Superior Rum, lime juice, syrups and mint leaves in a shaker tin with ice and shake vigorously. Strain into a cup over fresh ice and top with a splash of club soda, stir incorporated. Garnish with a mint sprig.
BACARDÍ That Mango Fuego
Ingredients
1 1/2 oz BACARDÍ Mango Chile Rum
3 oz grapefruit soda
Tajin & lime wedge
Method: Fill a cup with ice. Combine BACARDÍ Mango Chile Rum, lime juice, and grapefruit soda in glass and stir to incorporate. Garnish with a lime wedge and a sprinkle of Tajin over top.
BACARDÍ 808
Ingredients
1 1/2 oz BACARDÍ Reserva Ocho Rum
1/5 oz Giffard Banna du Brasil liqueur
2 dashes Angostura bitters
Orange half wheel
Method: Mix BACARDÍ Reserva Ocho Rum, banana liqueur, and bitters in a cup. Stir with ice until chilled. Top with more ice and garnish with a slice of orange.
About BACARDÍ® Rum – The World’s Most Awarded Rum
Founded in 1862 in Santiago de Cuba by Don Facundo Bacardi Massó, BACARDÍ revolutionized the spirits industry with its light-bodied, smooth rum. This distinctive rum led to the creation of classic cocktails like the BACARDÍ Mojito, BACARDÍ Daiquiri, BACARDÍ Cuba Libre, BACARDÍ Piña Colada, and BACARDÍ El Presidente. With over 1,000 awards for quality, taste, and innovation, BACARDÍ rum is the world’s most awarded spirit. Currently produced mainly in Puerto Rico, BACARDÍ ensures its rum maintains the consistent flavor that originated in 1862. http://www.BACARDÍ.com/
The BACARDÍ brand is under Bacardi Limited, based in Hamilton, Bermuda. Bacardi Limited encompasses the Bacardi group of companies, including Bacardi International Limited.
LIVE PASSIONATELY. DRINK RESPONSIBLY.
About SHOWTIME/MTV Entertainment Studios & Paramount Media Networks
SHOWTIME/MTV Entertainment Studios & Paramount Media Networks operates a global network of media properties accessible to over one billion people across more than 180 countries. It includes popular brands like SHOWTIME, MTV, Comedy Central, and Paramount Network. Its Studios division produces over 120 series each year, including hits like Yellowstone, Yellowjackets, Emily in Paris, 1883, 1923, George & Tammy, South Park, Tulsa King, RuPaul’s Drag Race, The Challenge, and Jersey Shore.
Media contact: BACARDÍ® Team, bacardi@nikecomm.com
View original content to download multimedia:https://www.prnewswire.com/news-releases/bacardi-rum-returns-as-spirits-partner-of-the-2024-mtv-video-music-awards-vmas-302229839.html
SOURCE BACARDÍ® Rum
Seahawks Face Tough Decisions on Cut Day: From Former Top Pick to Recent Beer Delivery Man
As the Seahawks initiated their training, Jamie Sheriff found himself distributing beer.
Back in Mississippi, the former junior-college player wasn’t on any team’s radar. After going undrafted as a linebacker from South Alabama, and previously overlooked by college football programs out of Terry High School in Mississippi in 2018, Sheriff had to pave his path at Mississippi Gulf Coast Community College.
By the time May, June, and July rolled around, no NFL team had expressed interest in signing him, even as an undrafted free agent, a common practice for hundreds of players in the league.
“I didn’t know where I was going to be,” Sheriff admitted.
The Seahawks encountered Sheriff, who stands at 6 feet 1 inch and weighs 254 pounds, at South Alabama. They extended an invitation to him for a rookie minicamp in Renton during May on a trial basis.
Unfortunately, they chose not to sign him following the camp.
“Honestly, I was surprised,” he admitted. “Because I believe I possess the talent required to compete in this league.
“However, I remain prepared for any opportunity. I never gave up or allowed anything to discourage me.”
“They said I was on their ‘short list,’ Sheriff said.
But by summer he needed a job. He took one delivering beer for Southern Beverage in Ridgeland, Mississippi.
After a while he decided he didn’t like that work, so he quit.
“And then two days after, I ended up getting a call,” he said. “So I was like, ‘Look at God!'”
The “call” was from the Seahawks. After injuries at linebacker early in training camp, coach Mike Macdonald and his defensive staff remembered the overlooked edge rusher who’d impressed them in that spring minicamp.
On Aug. 6, they signed Sheriff. Camp had already been underway for two weeks.
Three weeks and three impressive preseason games later, Sheriff is vying for a spot on the Seahawks as a highly improbable linebacker.
The final roster decisions following the NFL preseason occur on Tuesday. Seattle is required to reduce its team size from 90 players down to 53. Among them, Sheriff stands as one of the few rookie free agents with a tangible shot at securing a position on the roster.
The others are running back George Holani and kick returner Dee Williams.
On fourth down in the fourth quarter of a one-score preseason game Saturday at Lumen Field, Sheriff lined up at what effectively was right defensive end. Hand on the ground, the outside linebacker bulled into and through Cleveland left tackle Lorenzo Thompson. Sheriff overpowered Thompson and slammed into quarterback Tyler Huntley for a sack and turnover on downs.
That set up Jason Myers’ field goal, the clinching points in Seattle’s 37-33 win to end the preseason.
It was the third sack in three games for Sheriff. He had seven pressures on opposing QBs entering Saturday, then added a couple more against the Browns.
“He’s a guy that really stood out during the rookie tryout,” Macdonald said. “Just kind of the message with all the guys: If there’s not a spot for you right now, we’re still invested in your growth and development. To his credit, he didn’t skip a beat since he’s been here.
“He should be proud of the way he played.”
The Seahawks traded edge-rushing outside linebacker Darrell Taylor, their co-leader in sacks two seasons ago, to Chicago Friday. Saturday night, top edge rusher and outside backer Uchenna Nwosu injured his knee on a Browns chop block in the first quarter.
That — and his production that has exceeded what he did in college — has Sheriff a candidate to make the 53-man roster.
Macdonald and general manager John Schneider are considering whether Sheriff will go unclaimed on league waivers, should they release him by Tuesday. If Sheriff clears waivers, the Seahawks could then add him to their 17-member practice squad starting Wednesday. Recent changes in league regulations make it much easier for practice-squad players to participate in weekly games than it was several years ago.
Sheriff’s fate will be known by Tuesday 1 p.m.
Despite the uncertainty, he prefers this situation to his previous job of handling kegs back home.
“I was ready for this,” he stated late Saturday night. “I take setbacks in stride.”
He mentioned that MacDonald’s updated defensive strategy in Seattle, introduced by the NFL’s youngest head coach after his successful tenure coordinating Baltimore Ravens’ leading defense, allows him to perform optimally.
“The approach here is much more engaging,” Sheriff commented. “It allows me to focus on pass rushing, which is at the core of my skill set.”
Following three difficult seasons marred by injuries and subpar performances on the field, and a league suspension due to an off-field incident involving a woman last year, wide receiver and kick returner Dee Eskridge approached Saturday’s game as potentially his last with the Seahawks.
“I’m putting everything I have into this game,” stated Eskridge, who was the first among three selections by the team in the 2021 draft.
“So I just came out here with the mentality that if it’s my last time ever coming out here to play on this field, then so be it. God has a bigger plan. But I’m going to go out here, have fun, keep joy, and then make plays like I did.”
The biggest play, maybe of his career given the stakes, came with 4 minutes left in the second quarter Saturday.
After weeks of undrafted rookie Dee Williams wowing on kick returns while Eskridge was hurt again, Eskridge fielded a Browns punt late in the second quarter on the left. He stopped and cut right. He out-ran would-be tacklers across the field, then cut inside. His sprint went 73 yards the end zone for a touchdown.
That gave Seattle a 24-10 lead.
When he reached the end zone, Eskridge placed his index finger on his lips over his face mask.
What was that about?
“Removing the noise,” he explained, addressing his numerous detractors.
“He’s able to perform such plays. That’s the kind of player he is,” Macdonald commented. “Proud of Dee. He has diligently worked to put himself in a favorable spot here. He ought to be proud.”
After Saturday’s game, Eskridge was contemplating whether he would be cut by Tuesday. The team’s wide-receiver roster has strong contenders for the fifth and sixth spots who have had outstanding preseasons and have shown greater availability than Eskridge: Laviska Shenault, Cody White, and Easop Winston Jr.
“It’s been a little adversity. Obviously, last week I didn’t play,” Eskridge mentioned.
“I would love to be a Seahawk. But, obviously, we know this business. Wherever I land, wherever I stay, that’s a blessing, regardless,” he added.
Dee Eskridge expressed that he entered this game thinking it might be his last with the #Seahawks and was determined to give his all. He stated that nothing was going to stop him from scoring on that punt return touchdown.
The gesture of putting a finger to his lips in the end zone?
“Taking the talk out of it.”
— Gregg Bell (@gbellseattle) August 25, 2024
Deko Cocktails Debuts in the US: A New Line of Expertly Crafted Ready-to-Serve Cocktails Now Available in Over 40 States
NEW YORK, Aug. 26, 2024 /PRNewswire/ — Today, Deko Cocktails, a newly launched line of expertly crafted ready to serve cocktails, is excited to announce their official US launch in over 40 initial states.
Deko Cocktails is redefining the ready-to-drink market by elevating the home drinking experience with our ultra-premium, ready-to-sip cocktails. We blend high-quality spirits like hand-macerated cucumber vodka and barreled aged bourbon whiskey with unique botanicals and all-natural ingredients such as yuzu, elderflower, and English lavender.
Our cocktails recreate those from the world’s most prestigious bars, offering a luxury cocktail experience at your fingertips. With Deko Cocktails, you can enjoy expert mixology at home, transforming your evenings with indulgent and sophisticated flavors.
“We couldn’t be more excited to unveil Deko Cocktails to the world – this has been a project in the making for quite some time and we believe we offer consumers a new spin outside of traditional canned cocktails,” states Michael Handman. Handman continues, “The time is now for the ready-to-pour sector and we have no doubt that we’ll become a leader in the space in the year to come, as a result of the liquid at-hand, the team on-board and the clear vision we have for the business in 2024 and beyond.”
Deko’s go-to-market strategy involves launching in key states, including California, Florida, New York, and New Jersey, through Park Street Importers.
Deko Cocktails are also available in Massachusetts via Craft Massachusetts, part of the Sheehan Family Companies, and in Illinois through LibDib. We are excited about our strong partnership with Total Wine & More, as well as offer our products through our direct-to-consumer platform, reaching over 40 states.
“Between NIPYATA! and LiquidRails we’ve been in the bev alc e-commerce industry for over a decade and we’ve seen (and tasted) a wide array of hundreds of Ready To Drink Cocktails,” states Will Hench, Co-Founder of LiquidRails and NIPYATA!
Hench continues, “I can confidently say that I’ve never been more excited nor bullish about a Ready To Drink Cocktail launch as I am about Deko. Without question, this product is the highest quality, most delicious we’ve experienced since our launch. I want to run a ‘Pepsi Challenge’ style campaign against the best bartenders in the world and see how Deko Cocktails stand up. The product is that good. We are honored to have Deko running on LiquidRails for their DTC e-commerce fulfillment and digital marketing. The Deko team is positive, innovative and awesome to work with – we cannot wait for cocktail lovers across the United States to be able to enjoy this fantastic product.”
To learn more visit www.dekococktails.com or check us out via @dekococktails on social media.
Company Contact
Michael Handman
Deko Cocktails
347-833-8743
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Renowned Winemaker for Iconic Brands Crafts Exclusive Pinot Noir Under His Own Label
Coastlands Vineyard
She embodied strength, freedom, and natural elegance, her hair catching the sunlight as she meticulously prepared the soil for an assortment of 18 Pinot Noir clones. These were the types of grapes that produced wines without the robust structure or the intensity of the popular Cabernet Sauvignon. Unlike the masses, she thrived on exploring uncharted territories. Her past adventures included crafting surfboards in the 1950s, piloting aircraft for swordfish spotting, and dedicating a quarter-century as the art director at Practical Vineyard and Winery magazine. Together with her husband, they ventured into their own path on their Sonoma Coast property in California, a mere three miles from the bracing Pacific Ocean.
In 1989, the couple embarked on a new journey, planting a vineyard of Pinot Noir alongside her marine biologist husband, well before the varietal gained popularity amongst premium wine enthusiasts for its finesse and enchanting aroma. They chose a serene spot, nestled among Bay Laurel trees, dominated by an ancient oak that bore the inscription ‘1906’—likely a memorial of the great San Francisco earthquake.
Their son Ross, a college student at the time, assisted in the vineyard to earn extra money. Ross harbored dreams of a professional music career, performing with his band while studying agroecology at the University of Santa Cruz, where he concentrated on soil science. At that point, he had no plans to pursue winemaking or take over the family vineyard, a mere acre and a half of Pinot Noir clones planted on their own roots, yet this small scale farming was a deeply cherished family endeavor.
A few of Ross Cobb’s records
At a pivotal moment in life, Ross chose to deeply engage not only with vineyards but also with mastering the craft of winemaking. His journey led him to work across Sonoma with esteemed wine producers, experiencing operations of various sizes and exploring different wine styles and grape varieties. Ultimately, he developed a deep passion for crafting small-batch, site-specific Pinot Noir through his own venture, Cobb Wines.
Ross also possesses an extensive collection of vinyl records, numbering around 8,000, though he admits to having lost count. With no specific organization to his collection, he enjoys the spontaneity of choosing a record at random, which influences what he listens to next. His collection reflects various phases of his musical taste, including albums that were given to him for free by collectors who needed to free up space. This eclectic collection underscores Ross’s philosophy of finding value in all things, provided one remains open to the possibilities.
Ross’s approach to wine mirrored his open-mindedness in music. Starting in 1994, his first professional engagement was with Ferrari-Carano, where he established their inaugural soil lab, absorbing how to produce fine wines on a grand scale. Seeking diverse experiences, he moved on to work with Randall Grahm at Bonny Doon Vineyard in Santa Cruz, a smaller enterprise about two hours south of Sonoma. Here, Randall was a pioneer in utilizing Rhône grape varieties and experimenting with unconventional grapes and winemaking techniques. The contrast between these experiences enriched Ross’s understanding and appreciation of winemaking’s vast spectrum.
He began his career with renowned Pinot Noir producers along the Sonoma Coast, starting at Williams Selyem as a viticulturist and enologist. He later joined Flowers Winery as an associate winemaker under Hugh Chappelle before taking the lead. His relationship with David Hirsch led him to launch the Hirsch Vineyards brand, serving as head winemaker until his daughter, Jasmine Hirsch, succeeded him.
Budbreak at Doc’s Vineyard neighboring Cobbs’ Coastland Vineyard
Meanwhile, Ross’s journey in the wine industry paralleled his parents’ venture of selling a special block of Pinot Noir grapes to Burt Williams, a co-founder of Williams Selyem, planted first in 1989. During a visit to taste various Pinot Noir clones at their small vineyard, they found that the Jackson 16 clone, believed to have originated in California in the late 1800s, suited their preferences best. Consequently, the Cobbs expanded their vineyard with more Jackson 16 plantings, adding another 12 and a half acres downhill, totaling 14 acres, becoming a reputed source for top-tier Sonoma Pinot Noir producers.
Remarkably, the original vines planted in 1989, grown on their own roots, have managed without irrigation for approximately 25 years.
Burgundy vineyards
Ross still maintains a passion for a broad variety of music, gravitating towards sounds that inspire him. However, his devotion to wine has grown more focused over the years. Initially crafting small batches of wine from his family’s land while holding a day job at another winery, he eventually left to dedicate himself entirely to nurturing his own brand. This commitment allowed him to delve deeply into the unique characteristics of each segment of their vineyards. His admiration grew for the way top Burgundy wine producers could encapsulate the essence of a place in their bottles. Despite financial constraints, Ross would frequently fly to Burgundy, armed with an assortment of fine California Pinot Noir wines. His visits were welcomed; many producers were eager to exchange knowledge. Ross considered himself fortunate to absorb centuries-old wisdom handed down through generations.
His pilgrimages to Burgundy numbered 14, despite suggestions from peers to explore other regions. Captivated by Burgundian wines, Ross sought to emulate their ability to distinctively represent the nuances of specific vineyard parcels. He was driven by the belief that Pinot Noir, with its sensitivity to terroir, was the perfect conduit for expressing the qualities of his family’s land and eventually broadened this endeavor by acquiring grapes from additional sites.
Coastlands Vineyard
Ross’s family owns the Coastlands Vineyard where he produces a unique wine using grapes solely from his mother’s initial plantings. He’s been experimenting with their preferred Pinot Noir clone, the Jackson 16. This grape not only has aromatic and flavor profiles cherished by his parents and the renowned Burt Williams but also shows potential resistance to phylloxera, a pest known for devastating European vineyards over a century ago. This resistance is notable since the traditional method to combat this pest has been grafting European vines onto American rootstock, and the Cobbs’ decision to plant Pinot Noir on its original roots is exceptional.
Ross emphasizes the measures they take to protect their vineyard from phylloxera, aided by its isolated location. With only two other vineyards nearby and neither affected by the pest, it remains a concern. If Jackson 16 proves resistant, Ross considers planting all his vineyards with own-rooted vines, hoping his daughter might continue this potentially groundbreaking work in viticulture.
Reflecting on the past, Ross recalls the influential moments of his parents planting the vineyard. As a college student unsure of his future, he didn’t appreciate those moments fully. It’s only later in life that the significance of such memories becomes clear, overshadowing past uncertainties. Despite safer career paths, Ross chose to deeply explore and innovate in the craft of making Pinot Noir, striving to achieve the distinctiveness of celebrated Burgundy wines.
During the peak of the harvest season in 2006, Ross’s mother, Diane Cobb, passed away. In remembrance, Ross and his father created a special wine from the original vines she had lovingly chosen, planted, and named it in her honor.
On days when the sun casts a warm golden light over the nearby Pacific Ocean, Ross is often reminded of his mother’s valorous spirit. As a young man overwhelmed by the task of vineyard work, her example of courage profoundly influenced him. Her fearlessness pushed him to take bold steps, including making a significant decision to no longer sell grapes from her cherished plot to another winery. Instead, he chose to craft wine from the Pinot Noir vines she established, dedicating it to her memory and continuing her legacy of boldly embracing life’s challenges.
Lineup of 2021 Cobb Pinot Noir wines
2021 Cobb, Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: Composed entirely of Pinot Noir. This wine presents tantalizing flavors of mulberry coulis and a hint of cinnamon alongside raspberry cobbler, mingled with complex notes of broken earth and a radiantly vibrant essence.
2021 Cobb, “Diane Cobb,” Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. The aromas are simply scintillating on this beauty with an intense minerality and oyster shell notes fleshed out by deep red fruit flavors of cherry sauce balanced by higher-tone notes of cranberries with a long, expressive finish.
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block” Chardonnay
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block,” Chardonnay, Sonoma Coast, California: 100% Chardonnay. A dazzling nose of golden apples, lemon curd, and hint of hazelnut with crisp acidity highlighted by notes of stony minerality with a nimble body with a hint of richness. Doc’s Ranch Vineyard is named after Joann, the matriarch of the family that owns it and a friend of Ross Cobb. She adored Chardonnay wine and had the opportunity to taste the first vintage shortly before her passing.
2021 Cobb, Doc’s Ranch Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. An exuberant nose of baking spices, black raspberry scones, and candied violets paired with a grounding note of tree bark and a touch of fleshy fruit on the palate, encapsulating an overall sprightly quality.
2021 Cobb, Doc’s Ranch Vineyard – Swan & Calera Selection, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. This wine beautifully captures aromas of lavender, fresh sage, and rose oil, combined with pristine red fruits. The palate is delicately structured, showcasing immense finesse.
2021 Cobb, Wendling Vineyard, Pinot Noir, Anderson Valley, California: 100% Pinot Noir. The aroma is compelling and rich, featuring a complex mix of black and blue fruits with layers of wild herbs and sweet tobacco leaf. The body is broad, complemented by crisp acidity. This vineyard is managed by Paul Ardzrooni, a fourth-generation grower, who oversees the vineyard management for all the vineyards from which Ross Cobb sources fruit.
From Grain to Glass: The Art of Crafting World-Class Vodka at Beluga
The range of Beluga vodkas available in the US
Beluga Vodka is a high-end vodka label owned by the Noblewood Group, a private entity in Montenegro. Established in 2002, the brand is celebrated for its luxury and finely produced beverages. It initially won acclaim for merging traditional Russian distillation techniques with advanced technologies.
Production was first set up at the Mariinsk Distillery in Siberia, Russia. In October 2022, Noblewood purchased all rights to the brand for $75 million, apart from the rights within Russia. Post-acquisition, the primary ingredients are sourced from a distillery in Latvia, and the final rectification and bottling occur in Montenegro.
The vodka is crafted from a base of 100% organic Scandinavian wheat. The production process includes a detailed fermentation and distillation using a column still equipped with six rectification columns. After distillation, the vodka undergoes a rigorous filtration process using quartz sand and birch charcoal filters. Subsequent to filtration, the vodka is matured for 30 to 90 days, varying by type, to augment its taste and smoothness.
Though Beluga vodkas are produced using the same mash bill and distillation methods, historically, subtle variations were introduced by adding small amounts of flavoring agents and using varied filtration techniques. Consequently, each Beluga vodka variation presents a distinct aroma and taste profile, yet maintains the spirit’s neutral essence.
According to TTB regulations, the addition of minor quantities of flavoring agents is allowed as long as they do not substantially change the vodka’s neutral character.
Beluga Noble Vodka
Beluga Noble Vodka, 40% ABV, 750 ml
Initially, the combination of water and malt spirit undergoes filtration through quartz sand. This is followed by another five-time filtration with the same method and then a three-time filtration through a column filled with silver-impregnated birch charcoal that stands 10.5 meters tall.
The vodka is also enhanced with small amounts of sugar, honey, an infusion of oatmeal, milk thistle extract, and vanillin. After these additions, the spirit rests for a period of 30 days prior to being bottled.
Appearance-wise, the vodka is perfectly clear. It emits delicate scents of citrus peel, white pepper, plus traces of honey and vanilla on the nose. The taste is smooth and creamy, with a mild sweetness characteristic of wheat-derived vodkas, complemented by flavors of oatmeal, honey, and a slight vanilla essence. The presence of malted barley imbues it with a deep, full texture.
It concludes with a clean and sharp finish, leaving behind a subtle aftertaste of white pepper and a nuanced sweetness.
Beluga, Transatlantic Racing Vodka
Beluga Transatlantic Racing, 40% ABV, 750 ml
The vodka undergoes the same basic filtration protocol used for Beluga Noble Vodka, only it undergoes a six-time filtration through quartz sand.
In addition, minute quantities of sugar syrup, malted barley extract, and wild strawberry extract are added to the vodka. The vodka is then rested for 45 days prior to bottling.
The vodka presents a transparent appearance. It offers a refreshing, slightly floral aroma, accented with notes of citrus zest and a hint of mint. On tasting, it feels smooth and almost oily, boasting a silky, viscous consistency. It introduces a light sweetness and reveals subtle tones of lime, white blossoms, and a faint mineral quality.
The concluding taste is extended, pure, and flowery, mildly accented by citrus with a brisk, clean finish.
Beluga Allure Vodka
Beluga Allure Vodka, 40% ABV, 750 ml
The vodka known as Beluga Allure is processed through a rigorous purification system, passing through quartz sand five times and being filtered three times through a silver-enhanced birch charcoal column.
Post-filtration, this vodka is delicately enhanced with small amounts of fig extract and maple syrup and allowed to mature for 60 days.
The vodka presents itself in a pristine, clear form. Its aroma is gently sophisticated, featuring light vanilla and fresh cream, accented by nuances of sweet honey and baked grains. There are also subtle notes of almond and dried fruits for added layers of complexity.
Tasting reveals a smooth, sweet, and velvety texture on the palate with rich mouthfeel and distinct weight. It offers soft tones of creamy vanilla and honey, reminiscent of crème brûlée. Light almond and a whisper of caramel further enrich the flavor profile.
The finish is long, creamy, and smooth, with lingering notes of vanilla, almond, and honey.
Beluga Gold Line Vodka
Beluga Gold Line, 40% ABV, 750 ml
The Beluga Gold Line vodka undergoes six filtrations through quartz sand and three through the silver-impregnated birch charcoal column, followed by a final filtration through quartz sand again.
The vodka incorporates small amounts of sugar syrup, lactose, rice infusion, and extracts from Rhodiola rosea, also known as golden root. It is allowed to rest for 90 days before being bottled.
Its appearance is perfectly clear. The aroma is rich and multifaceted, hinting at vanilla, white chocolate, and subtle almond notes.
The taste is exceptionally smooth and creamy, with nuances of vanilla, honey, and almond. It boasts a rich, full-bodied texture with significant mouthfeel and a mild sweetness.
The ending is prolonged, smooth, and subtly sweet, with enduring notes of vanilla and a touch of spice.
Beluga Vodka represents a distinguished brand that showcases the expert craft and tradition of crafting superior vodka. Each variant delivers a distinct taste profile marked by its silky texture, full-bodied richness, and subtle flavors. Whether enjoyed in cocktail forms or served neat, it proves to be an exceptional choice. It also serves wonderfully as a chilled aperitif.
Cheers
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Ranking Beer Consumption: How All 50 States and D.C. Stack Up
In just over a decade, beer’s popularity has grown and stretched the demographic, spanning the cultural arch from fancy New York restaurants to minor league ballparks in the middle of nowhere and everywhere in between. And that type of brew-on-demand can be seen in Americans’ overall consumption averages, where the national per-year tally breaks down to almost a 6-pack a week.
Which states average the most cold ones in a year? According to beerinfo.com, here’s how all 50 and Washington D.C. rank per capita…
Utah comes in at the bottom of the barrel, with 20.2 gallons per capita consumed last year.
Connecticut residents managed to tip back .1% more brews than Utah last year, tipping the scales at 22.1 gallons on average per person.
It’s unexpected to find these two states so low in the beer consumption ranking, considering their populations. New Jersey, often bustling, only consumed 22.4 gallons of beer per person in 2023, lacking in “Beer Gardens” despite the name “The Garden State”.
Similarly, New Yorkers matched their neighbors by also consuming 22.4 gallons per capita. It seems the Hudson River does little to separate their drinking habits.
The first state to surpass the 24-gallon mark was Maryland, with an average consumption of 24.2 gallons per person in 2023.
Despite its fame for bourbon, Kentucky ranks 46th in beer consumption, with an average of 24.4 gallons per person each year.
Heading Northwest, individuals in Washington consume an average of 24.8 gallons per capita.
In California, a considerable number of breweries and a significant population results in an average consumption of 25.5 gallons per capita.
Georgia slightly surpasses California with a consumption of 25.7 gallons per capita.
In Indiana, residents enjoy their beer, averaging 25.9 gallons per capita in 2023.
Tennessee led as one of two states to surpass drinking 26 gallons per person, reaching 26.2 gallons in 2023.
Despite expectations for higher consumption, Massachusetts matched the 26.2 gallons per capita in 2023, adding a twist to the statistics.
Despite its small size, Rhode Island exhibited substantial beer enthusiasm, averaging 26.3 gallons per person in 2023.
In Virginia, the average per person beer consumption climbed to 26.7 gallons.
The Natural State consumed an average of 26.7 gallons per person in 2023.
With just a slight increase, Michigan surpasses Arkansas and Virginia with an average consumption of 26.8 gallons per person.
In North Carolina, the average per person was 27.1 gallons in 2023 — it’s unclear if this includes any canine consumption…
In the sunny state of Florida, the per capita beer consumption reached 27.4 gallons in 2023.
Residents of Idaho enjoyed their beer in 2023, consuming an average of 27.8 gallons per person.
In D.C., where politics often reigns, residents consumed 28.3 gallons of beer per capita in the previous year.
Kansas also reported the same beer consumption rate as D.C. in 2023, at 28.3 gallons per person.
Oklahoma joined the group with similar beer consumption figures, equaling both Kansas and D.C. at 28.3 gallons per capita.
Minnesota averaged 28.5 gallons per capita in 2023.
Whether it’s Rolling Rock, Yuengling, or Iron City, Pennsylvanians consumed 28.6 gallons per capita last year.
With the emergence of numerous fine breweries in Alaska, it’s no surprise that Alaskans enjoyed 28.7 gallons per person on average in 2023.
Illinois was the first state to surpass the 29-gallon mark, with an average of 29.1 gallons per capita in 2023.
Arizona makes it into the top 25, registering an average of 29.5 gallons of beer per person.
Surprisingly, Colorado isn’t as high as expected, with an average beer consumption of 30.0 gallons per person last year.
Following closely, Ohio claims a spot with its residents consuming 30.1 gallons of beer per capita last year.
In Alabama, the average beer consumption reached 30.2 gallons per person in 2023.
West Virginia ranks at number 20, with an average consumption of 30.3 gallons per person last year.
Oregon also records a per capita beer consumption of 30.3 gallons, matching West Virginia.
Greeting from Hawaii! The state makes it into the top 20 by consuming 30.4 gallons of beer per person last year.
In Missouri, the average beer consumption per person was 31.0 gallons in 2023.
Next up is New Mexico, which averaged 32.4 gallons per capita.
Gallons of beer per capita in the Palmetto State hit 32.7 in 2023.
Wyoming landed at No. 15 in 2023, drinking 33.0 gallons per capita.
Delaware cracked the top 15 by cracking open and drinking 33.6 gallons of beer per capita.
Iowa matched Delaware’s beer consumption in 2023, each recording an average of 33.6 gallons per capita.
Last year, Mississippi’s average beer consumption was 33.9 gallons per capita.
Following closely along I-55 South, Louisiana tied with Mississippi for eleventh place, each with a consumption of 33.9 gallons per capita.
In Maine, famous for its lobster, the average beer consumption was 34 gallons per capita.
Texas ranks ninth, averaging 34.4 gallons of beer per capita in 2023.
Nebraska residents consumed an average of 35.2 gallons of beer per capita.
In 2023, Vermont’s consumption of 35.3 gallons per capita did not lead the Northeast.
In Nevada, the average per capita beer consumption was 35.8 gallons in 2023.
You can’t have a professional sports team named the Brewers and not be in the top 5 on this list — well done, Wisconsin. The state drank an average of 36.2 gallons.
South Dakota lands just outside the final three, averaging 38.9 gallons per capita.
Montana’s great expanse must be perfect to enjoy while having a beer or two, as the locals tipped back 41.0 gallons per capita.
Raise your hand if you had New Hampshire as the top spot out the Northeast. The state’s residents drank 43.9 gallons per capita.
And finally, we arrive at North Dakota — most likely with a beer in our hand. North Dakota’s residents are the beer-drinking champs, consuming 45.8 gallons per capita.
Cheers!
This article originally appeared on List Wire: Which states drink the most beer? Here’s how all 50 states (plus D.C.) rank