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Exploring Istanbul’s Top 5 Wine Bars
Ladies is bar with red wine
Turkey is one of the oldest wine-producing countries in the world—so it only makes sense that its largest city would be home to some pretty decent wine bars and wine-focused restaurants with great local wine.
You’ll also want to keep in mind that the importation fees and markups on international wine and booze in Turkey, in general, are quite high—which is another reason why we suggest focusing on wine bars that serve local wine over, say, French or Italian options.
Looking for the best spots to sample Turkish wine? Here are five of the best wine bars in Istanbul—the following addresses range from cozy local spots on the Asian side to bigger bars just adjacent to the more popular tourist attractions on the European side of the city so you can sample great wine wherever you find yourself.
Wayana Wine Bar in Kadıköy is widely considered to be the best wine bar in the city—and once you arrive it’ll be easy to see why. The compact indoor-outdoor venue has a solid small plate menu and it’s the only wine bar in the city that offers every single wine on its wine list by the glass; it’s a great way to get to know your favorite grapes if you’re still getting to know Turkish wine!
Solera Winery on Yeni Çarşı in Beyoğlu is exactly what most folks conjure up when envisioning a classic wine bar. The dimly lit and cozy atmosphere is coupled with a chalk board menu and highly knowledgable sommeliers available to guide you throughout the evening. The quaint space is also one of the more affordable spots in Istanbul for ordering wine by the glass or the bottle.
Tucked into Şişhane, Comedus is a wine bar and shop where you’ll find a great selection of local and international wine and beer for sale by the bottle. The charming space also has a handful of tables where you’re welcomed to enjoy a glass of wine and sample some of the shop’s best cheeses and charcuteries.
Viktor Levi Şarap Evi in Kadıköy is a charming spot for casual eats on the Asian side of the city. The wine bar and restaurant has a sprawling outdoor garden and patio that makes this a top spot for cozy date nights. Keep in mind that this spot serves its own Viktor Levi wine—so if there’s a specific label you’re looking for, you might have better luck at one of the other options on the list.
If you’re short on time in the city and are hoping to find a wine bar that isn’t too far from the main tourist hot spots, you’ll want to check out Vigneron Wine House. The cozy cave-like bar is just around the corner from the Galata Tower and offers a great selection of local wine by the bottle and glass. There’s also a great sharing menu if you’re in the mood for nibbles with your vino.
Exploring the Growing Popularity of Wine among the 30-Something Demographic: A New Study Unveils
30-Something Millennials Enjoying Wine
The death of wine among U.S. Millennials is grossly exaggerated, according to a new study by Wine Market Council, a non-profit research firm. Though other recent reports have bemoaned the fact that Millennials (ages 27 to 42 in 2023) are not adopting wine at the rate of other generations, now that the majority are in their 30’s, that trend is reversing.
In fact, not only are 30-something Millennials consuming more wine, but high-end Millennial consumers spend more per bottle on average than Baby Boomers. At a recent conference, Wine Market Council (WMC) Director of Research, Christian Miller, commented on these findings.
“Despite all of the concerns in the press, this study shows that the Millennial generation has not underperformed in terms of their population as wine drinkers across time,” said Christian Miller.
The study, known as the U.S. Wine Consumer Benchmark Segmentation Survey, has been run by WMC every one to two years since 1997, making it the longest continual survey of the American wine consumer, having completed 18 studies to this point.
In the 2023 study, a sample of 4,470 legal drinking age Americans were surveyed, which included 1,584 wine consumers. I, as the President of Wine Market Council, assisted in analyzing the results. However, the survey was conducted by research provider, Caravan OmniBus.
This year’s WMC study incorporated a longitudinal analysis by Miller that compared the average wine consumption rates of Gen X, Millennials, and Gen Z consumers as they came of legal drinking age at 21 years old.
The below graph illustrates how Millennials lead in the 2023 average consumption rates at 36%. It also captures the ‘Covid Hangover’ effect, somewhat due to some Americans beginning to drink less alcohol generally as a result of increased consumption during the worst of the pandemic, among other reasons.
Percent of Wine Consumption by American Generation Across Time
In addition, this analysis highlights an interesting phenomenon in that both Millennials and Gen Z embraced wine at higher levels when they first turned age 21, only to have that decline. However, with Millennials, wine consumption has since increased.
This supports other wine lifecycle research showing that young adults enjoy experimenting with different beverages when they first reach legal drinking age, but generally do not adopt wine as a more regular part of their lifestyle until they reach their 30’s, when they are more settled, and often have higher-paying jobs, mortgages, and a family.
Indeed, the 2023 WMC study showed that 71% of American wine drinkers own a home, 60% are married, 53% live in the suburbs, and 36% have children under the age of 18 living at home.
It’s interesting to note that now, high-income millennials are emerging as competition for high-income baby boomers (those aged 60+) in terms of wine consumption significance. Commenting on this revelation, we have insight from Danny Brager, a seasoned wine business analyst and prior senior vice president of Nielsen’s Beverage Alcohol Practice Area, who also serves on the WMC Advisory Board.
“Core wine consumers, those who consume wine at least once a week or more, consist of one-third upper-income millennials. This group now represents a larger sector of the essential Core wine consumer segment than high-income baby boomers,” Brager revealed. “Add to that, the millennial generation’s size has now surpassed that of the baby boomers.”
High-Income Millennials Now Outpacing Boomers as Fundamental Wine Consumers
Looking deeper, when we categorize consumers into premium wine consumers who regularly part with $20 or more on a bottle of wine, millennials in their 30s will shell out an average of $65.80 per bottle. In comparison, baby boomers aged 60+ are only willing to part with an average of $36.67 on special wine for special occasions.
Given the fact that wine sales volume has decreased in the U.S. in the last few years, I reached out to several winery professionals to see if they were experiencing the same increases in Millennial wine consumption and purchasing behavior. They confirmed that it was true, especially with higher-priced wine, wine that falls in the ‘better for you category,’ and wine that is more inclusive.
“The 30-something group, surprisingly young and responsible for 83% of purchases over $15, illustrates a vibrant, opportunity-filled market landscape far from the pessimistic portrayal of younger wine enthusiasts,” reported Karen Daenen, Director, Research & Consumer Insights, Jackson Family Wines.
At Scheid Family Wines, Heidi Scheid, Executive Vice President, said, “Millennials and Gen Z share a different relationship with wine then their parents did. They appear to embrace moderation, which is actually a good thing! The greater focus on health and wellness from the younger generations inspired our development of our zero sugar, low alcohol wine option, Sunny with a Chance of Flowers.”
Tapping into the growing diversity of the U.S. population, Ceja Vineyards, a Mexican-American family owned winery in Napa Valley, is finding success with food and wine pairings.
“At Ceja Vineyards, we’ve noticed an uptick in the number of millennials who are members of our Casa Ceja Wine Club and who turn out for our quarterly wine release gatherings. Our Mexican roots are central to our approach, and we take pride in matching authentic Mexican food with our well-balanced wines. How about Mole Poblano with a Cabernet Sauvignon? It’s an invigorating change for millennials in pursuit of novel wine experiences!” said Dalia Ceja, who is in charge of marketing.
In contradiction to earlier observations that millennials were not adopting wine to the same extent as other age groups, it seems that now, as they move into their 30s, millennials are increasingly integrating wine into their lifestyles. The question that arises now is whether or not Gen Z will follow in their footsteps. Considering only about a third of them are of legal drinking age (21 – 26), it might be some time before we know how they respond to wine marketing strategies.
Ceja Vineyards has found success in attracting millennial consumers by offering wine pairings with Mexican food.
Discover the Rye Whiskey Specifically Designed for Wine Enthusiasts
Courtesy of WhistlePig
Not long ago, I had the privileged opportunity to attend a special event hosted by WhistlePig in Houston, Texas. The event was an illuminating tasting that featured WhistlePig’s 12 Year Old World Rye, and was conducted by Master Blender Meghan Ireland and Brand Manager, Derek Hamilton. Even though I’m based in Los Angeles, they were kind enough to arrange for my air travel, allowing me to witness one of the most enlightening tastings sessions I’ve had in recent years—a breakdown of their 12 Year Old World Rye. In essence, it was a chance to gain insights into the blending process—although it revealed so much more than that. The evening saw industry individuals gathering and bonding over a New York Sour. The ‘New York Sour’, gets its name from the red wine topping it off. The chance to intimately engage with the three elements that culminate into the magical end product was truly enriching and emphasized the timeless harmonious relationship between wine and whiskey.
Courtesy of WhistlePig
The trio that forms WhistlePig’s 12 Year Old World Rye, ages in American Oak for almost 12 years. However, the final 2-4 months of this aging process occurs in wine barrels seasoned by Sauternes, Madeira, and Port. If you’re unfamiliar with these terms, let me enlighten you. Sauternes is a divinely sweet wine hailing from the Bordeaux region of France. During its production, the Semillon grape develops botrytis—a fungus that helps the sugars to concentrate uniquely by insulating the grape from outer influences. Madeira, belonging to Portugal, is an island located far from the West African coast known for its sweet wines. These unique wines are made through fortification and exposure to heat and sun, creating an irresistible elixir. Lastly, Port is made in Portugal’s Douro Valley, then matures in the humid cellars of Vila Nova di Gaia located across the Douro River from Porto. This is a fortified wine that has resisted trials and time and has been exported globally for centuries. All these wines spend ample time aging in oak barrels, and this was my chance to experience the effects of each on the oak first-hand through the tasting session.
Courtesy of WhistlePig
The final blend of WhistlePig’s 12 Year Old World Rye comes from 63% Madeira aged, 30% Sauternes aged, and 7% Port aged. The Madeira component brought the structure and body, lending some rancio and umami notes. The Sauternes component was definitely softened with a floral and fruit-forward edge. The Port aged component showed the most broad-shouldered, with a pronounced spice and meatiness to it. The old adage rings true, This 12 Year Old World Rye is truly bigger than the sum of its parts. A wine lovers dream, looking for a foray into the whiskey world.
Courtesy of WhistlePig
MK: How did the idea of wine barrel finishing first come up for the 12 Year Old World Rye?
MI: The concept of wine finishing, long utilised in the scotch industry, intrigued our founding Master Distiller, Dave. He recognised the potential in expressing the adaptability of Rye Whiskey through different wine finishes.
MK: Can you elaborate on the contributions of each component to the ultimate blend? Referring to finishes of Sauternes, Madeira, and Port.
MI: The combination of these varietals is captivating. The Sauternes contribute a distinct honey and floral aroma. The Madeira introduces a robust body and pleasurable mouthfeel to the whiskey, further adorning it with hints of roasted almonds and fruity undertones. The Port, on the other hand, deftly asserts itself on the finish, whilst still allowing for the traditional rye spice notes. It introduces delightful dark fruits flavours – think plums and raisins..
MK: Was the blend of the 12 Year Old World Rye crafted keeping a wine enthusiast’s palate in consideration?
MI: While I don’t think we were specifically thinking of wine drinkers we were definitely thinking of those with a bit of a sweet tooth. Rye whiskey is known for being bold and spicy, and one of the goals of 12yr was to create a rye whiskey for people who may be looking for something slightly softer and sweeter. So while not explicitly crafted with the wine drinker’s pallet in mind, we have found that it is the whisky in our portfolio that self claimed wine drinkers really gravitate towards. I think this is in part because 12 Year Old World Rye has that higher perceived sweetness and is more fruit forward than many other ryes.
MK: When you’re drinking wine, what are some regions and grapes you like to get into?
MI: I have just started to really get into the world of wine a little more. I recently took a trip out to Napa and really got an appreciation for both the Napa Cab and Zinfandels.
Click here to visit WhistlePig’s website and learn more
Provided by WhistlePig
Mother Reveals Riley Strain’s Complaint About Bad-Tasting Rum & Coke on the Night of His Disappearance
More than a month after her son’s disappearance during night out drinking in Nashville sparked a desperate two week search for him, a Missouri mother says he texted her that night and said his drink “didn’t taste good.”
Michelle Whiteid didn’t say what time that text exchange happened, nor did she say whether she’d shared the information with police. But she told NewsNation’s Brian Entin it made her suspicious.
Riley Strain’s mom says he texted her before disappearing that his rum and coke did “not taste good.” It’s one of the new parts of our interview airing tonight on NewsNation at 10pmET. Also — why Riley’s family is very disappointed in his fraternity. All of it at 10. pic.twitter.com/jSwK98ba6l
— Brian Entin (@BrianEntin) April 16, 2024
“Maybe there was something in it that shouldn’t have been,” she said.
Whiteid said her son told her the rum and coke “tastes like barbecue.”
“And I said, ‘Well, you probably shouldn’t drink it then,’” she said “And he goes, ‘It tastes like barbecue’ and I go, ‘Well, that sounds awful’ and he said, ‘It sounds good, but it’s not.’”
Authorities in Nashville are still awaiting toxicology reports from the autopsy on Riley Strain’s body, which resurfaced in the Cumberland River eight miles from where he was last known to be two weeks after his March 8 disappearance, as CrimeOnline reported. Strain and a group of his University of Missouri fraternity brothers were in Nashville for a conference, and they headed out drinking that night.
Upon arriving by bus, they checked into The Tempo Hotel, not far from the nightlife, according to E! Online. They visited Casa Rosa, a bar owned by country music star Miranda Lambert, before heading to Garth Brooks’ Friends in Low Places Bar & Honky Tonk. Around 7:30 p.m, Strain spoke to his mother via Facetime, continuing the conversation through text for roughly an hour afterwards.
Next, the party proceeded to Luke’s 32 Bridge, owned by another country star, Luke Bryan. The bar reported that he consumed one alcoholic drink and two waters before being escorted off the property due to an unspecified breach of their behaviour policy around 9:30 p.m. Security footage showed him being led out, accompanied down the stairs by one of his fraternity brothers, who then returned to the rest of the group upstairs.
Strain’s stepfather, Chris Whiteid, stated that Strain had informed some fraternity brothers that he was “walking back to my hotel.”
“They didn’t think anything about it,” he commented.
Caught on security cameras and a police body cam was Strain, seen initially traversing a parking zone and moving away from his accommodation. Footage from another camera showcased him unsteadily moving across First Avenue North, approximately ten minutes prior to 10 in the night. Engaged in a burglary investigation near the river, a policeman had a short interaction with Strain as he passed. There were no signs of any issues.
The final signal from Strain’s mobile was recorded close to the James Robertson Parkway Bridge above the river, roughly an hour afterwards.
Strain’s acquaintances reported to his parents that they started searching him after returning to the hotel and finding him absent but only informed the police about his disappearance on the following day. Following this, the search operations kicked off. The law enforcement found the recorded videos, recovered Strain’s credit card near the river, and there was no further development until March 22, when an employee working downriver came across a body floating in the water.
The body was identified as Riley Strain. His trousers were missing, something not uncommon for individuals who have been submerged in water for weeks, thus his wallet was not found either. At the time of body recovery, the police stated that the location and time of the discovery were as anticipated.
An autopsy was conducted the next day, and police stated that till now, all the evidence suggested an accident without any instances of foul play. The parents arranged for a second autopsy, which confirmed the same findings. The toxicology results for both autopsies are currently awaited.
In the previous week, a witness surfaced claiming to have seen and spoken to Strain on the night of the incident. However, post a conversation with the police, the witness retracted their statement, asserting that they had mistaken Strain for someone else.
To stay updated with the latest news in true crime and justice, subscribe to the ‘Crime Stories with Nancy Grace’ podcast.
[Image representation: Riley Strain/family handout]
Master the Art of Making Carbone’s Iconic Spicy Rigatoni Vodka Pasta
Carbone is one of the hottest see-and-be-seen spots across the country.
Known for their fun vibes and delicious food and with locations in New York, Las Vegas, and Miami, you can count on each of their locations being booked and busy every night of the week.
MORE: Chef Mario Carbone makes his Orecchiette Vito recipe
Chef Mario Carbone dropped by “GMA3” recently to share the crowd-favorite spicy rigatoni vodka recipe.
Ingredients:
16 oz. mezzi rigatoni
24 oz. jar of Carbone Spicy Vodka Sauce
1 cup heavy cream
2 tsp. unsalted butter
Directions:
Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente.
Meanwhile, in a medium saucepan, combine the Carbone Spicy Vodka sauce with heavy cream. Bring to a simmer over medium-low heat.
Once the pasta is cooked, add the cooked, drained pasta to the saucepan. And toss to coat.
Add the butter and stir everything to mix together. Heat for an additional two minutes.
Taste and adjust seasoning with kosher salt.
Plate, serve and enjoy!
Learn to make the iconic Carbone spicy rigatoni vodka pasta originally appeared on goodmorningamerica.com
Horrific Assault on Teen Runaways by Wichita Man Involving Forced Intoxication
A 57-year-old man from Wichita has been sentenced to 22 years, 10 months in prison for sexual assault of two underage girls who had run away in 2020, as reported by the Sedgwick County District Attorney’s Office.
The court records detail that despite knowing the girls’ minor status, Donald L. Baker allegedly forced them to consume vodka, smoke marijuana and use cocaine. The man also provided them with money subsequent to the assault.
In May 2020, the two girls, both 14 years old then, had escaped from a temporary group home placement in northern Wichita. The records indicate that Baker approached them in a yellow box truck while they were on foot around 10th and Indiana, close to Washington.
A press release from the Sedgwick County District Attorney’s Office stated “Baker told the girls he would take care of them”.
He utilized his resources to procure substances such as narcotics, alcohol, and cigarettes, which were subsequently transported to his residence. It was in this setting that the sexual offenses occurred, as stated in the press release.
As indicated in the legal documents, which provide a summary of the testimonies depicting the attacks, the juveniles were unacquainted with Baker at the time of their encounter, during which he offered them a place to stay.
The testimony further explains that subsequent to Baker convincing the juveniles to accompany him, he coerced them into consuming vodka. In addition, he provided one of the juveniles with a pipe and a substance known as cocaine, albeit he referred to it as “white weed,” and instructed her to smoke it.
Post supplying the juvenile with the aforementioned substances, he commenced his series of sexual accosts upon her.
The girl testified that she bit Baker to halt the attack.
When Baker took the other girl into a bedroom at his house to assault her, too, she smashed a glass to try to stop him, court records say.
The next morning, Baker gave the girls two $20 bills and dropped them off in the same location where he found them.
At least one of the girls needed medical care after the ordeal to treat injuries and gonorrhea, which she contracted from Baker, the records summarizing the testimony say.
During the authorities’ interview with Baker post-assault, he claimed to be inebriated, shared about other people having intimate relations in his house, and expressed belief that he was being framed, especially by covetous family members. Nonetheless, he subsequently conceded picking up the girls; however, he refuted allegations of sexual assault or drug force-feeding, as court records depict.
In the course of inspecting Baker’s premises, law enforcement officers recovered marijuana, cocaine and various vodka bottles.
David Dahl, a District Judge of Sedgwick County, found Baker guilty of multiple crimes during a bench trial the previous year. The District Attorney’s press release informs that Baker was convicted on two aggravated indecent liberties with a child counts, criminal sodomy and supplying a minor with alcohol.
Judge Dahl declared the 274-month prison sentencing on Friday. In the process, he rejected a petition from Baker’s defense seeking probation, or at most, an imprisonment term not exceeding 136 months on grounds that it was Baker’s debut sex offense conviction and he had contested his guilt throughout the proceedings.
Baker will be subject to post-release supervision and must register as a sex offender for the rest of his life once he is released from prison, the DA’s news release says.
Abuse charges and a fatal shooting: Stepfather-now-husband accused in Wichita woman’s death
Man who preyed on teen girls while working at Wichita school gets prison sentence
Wichita man ordered to serve at least 100 years in prison for sexually abusing girls
Wichita man who kidnapped, choked, raped girl in Riverside park gets life sentence
Unleashing Divine Flavors with Wine Decanters: Enhance Your Wine’s Taste Today!
If you are a wine enthusiast, it’s likely that a wine decanter is present in your home. However, you may have been using it merely as a display piece without fully utilizing its potential. The following information may inspire you to make the decanter an integral part of your regular wine enjoyment.
Decanter usage guidelines
Describing the significance of decanting requires mentioning two primary reasons, though their order of importance is subject to debate:
Decanting works to separate the wine from the sediment. The natural sedimentation process that occurs during wine fermentation and aging may result in residue in the wine. Although harmless, this sediment can produce an unpleasant bitter taste in the wine. Hence, it’s vital to pour the wine cautiously into the decanter to prevent the sediment from being transferred as well.
Decanting amplifies the attributes of wine. Aeration not only gets rid of undesirable smells but also mellows the tannins and merges the varied tastes and faint fragrances that contribute to equilibrium and intricacy. These traits may not have been activated unless the wine was decanted. The period of decanting a wine does not have a set rule. However, older red wines, around 15 to 20 years aged, should typically be decanted for a duration between 30 minutes to an hour. On the other hand, young, tannic full-bodied reds need about two to three hours. Light reds like Gamay and Pinot Noir, along with light-bodied white wines, may enhance within 20 to 30 minutes. For wines that demand more than 30 minutes, sampling every half an hour is advised to prevent over oxidization.
The dimension of the decanter has significance. They are available in assorted forms and sizes. Separate decanters should be employed for different types of grapes. For instance, full-bodied reds like Cabernet Sauvignon, Nebbiolo and Petite Sirah are best suited with larger decanters since it provides greater exposure to oxygen.
Weighing convenience against durability, decanters are generally manufactured from two kinds of glass – crystal and standard. Conventional glass decanters usually have plain designs and thicker glass, while crystal ones are normally larger with modern styles. Although simple glass decanters are easier to clean, the ones made from crystal are more durable. However, both cannot survive a fall.
Advice on Decanting
If you have a special bottle of wine to decant, planning ahead is especially crucial if the wine has been laid flat. Leaving the bottle to stand upright for a period of one to two days will let all the sediment settle at the bottom before decanting.
When pouring the wine into the decanter, sustain a steady flow and angle the bottle at 45 degrees. Pay attention to any sediment that may approach the neck of the bottle. If this occurs, straighten the bottle and resume decanting slower than before. A helpful technique to detect sediment movement is using a backlit candle or any light source behind the bottle.
It’s advisable to stop pouring once a half to three-quarters of an inch of sediment remains in the bottle to ensure the best taste.
For anyone in need of a decanter, there’s a wide range of designs available.
Mallard Duck
This duck-shaped decanter features a top handle that keeps the surfaces fingerprint free. The wine also won’t warm from your hands, separated by the handle from the vessel while pouring. Truebrands, $44, amazon.com.
Veloce
A new design with casual dining in mind from Riedel, the Veloce can be used for a variety of red and white wines. $55, riedel.com.
Le Chateau
Conceived for the aeration of red wine, this crystal decanter’s uncomplicated design ensures it fits in seamlessly at both casual and sophisticated gatherings. Find it at Le Chateau for $45.
Mosel
Viewed as one of Riedel’s more customary shapes, this easy-to-operate decanter is suitable for both youthful and mature wines, can accommodate up to a magnum of wine, and is designed to withstand dishwasher cleaning. Check it out on Riedel for $99.
Eve
Named after Eva Riedel, every decanter is handblown, designed to aerate young, robust wines. $725, riedel.com.
Decanting the decanter
Recently, I had the chance to converse with Georg Josef Riedel, the tenth-generation proprietor of Riedel Glass Company, about how decanters enhance the flavor of wine.
First, when and why did Riedel decide to make wine decanters?
Riedel pioneered and has been making decanters in Austria since 1957. The main reason was simple; decanters are an essential part of the wine service, and we saw them as an extension of our concept of wine-friendly glassware. We have continued to innovate our decanter offerings every year.
Does Riedel follow a protocol in making new decanters?
Riedel’s glassmakers are the ones who develop our decanters through a rigorous process of trial and error. The most skilled artisans in our company are tasked with bringing to life the inspirations of my son Maximilian or myself – representatives of the 11th generation of our family-run business. These recent years have brought more unique and complex designs forward, emphasizing fun, practicality, and creativity. We create decanters that break from the traditional, expected designs on the market. Our commitment to high standards, originality, innovative thinking, and a freehand approach is what truly sets us apart in the industry.
What are things people may not know about using a decanter?
Some people might be intimidated to use a decanter because they fear it is difficult to wash or because they simply do not know how to clean it. It is actually very simple. The process includes an initial rinse and overnight soak in warm, distilled water, followed by a gentle hand wash with soap on the outside of the decanter only. It is important to always use distilled water, which helps to avoid water stains. Following the handwash, the outside of the decanter can be gently dried and polished using microfiber cloths. For an additional tip to avoid water stains, you can simply run your hair dryer over the vessel to complete the drying process. We provide clear instructions on how to clean decanters on our website.
There is not a single wine which would not improve with decanting. Decanting makes wine softer and rounder. If a softer perception is something the consumer would like to achieve with their wine, decanting should always be a key step in their wine service.
Overall, what is your favorite Riedel decanter and why?
My favorite Riedel decanter is our Eve decanter because it is truly unique. It is a more advanced decanter and requires the user to thoroughly understand the art of decanting. The Eve’s functionality allows it to ‘double decant’ the wine, making it perfect for young and fuller-bodied wines. This decanter is a true show piece, and it turns serving wine into a theatrical performance.
Peg San Felippo is a certified sommelier who served as a judge at the recent Los Angeles Invitational Wine & Spirit Challenge, the annual American Fine Wine Competition, South Florida’s home-grown national wine event; and THE Rosé Competition.
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The Unforeseen Popularity of a Whiskey Born from an Intentional Mistake
The current release of Outryder is available now, and the new iteration will be released in June.
A distiller’s intense dislike of rye and his purposeful mistake and inability to follow directions led to a completely different whiskey.
Wyoming Whiskey co-founder, David DeFazio wanted to expand the brand’s lineup to include a rye so he asked the distillery’s then-distiller Steve Nally to develop one.
Nally, who didn’t like rye at all, expressed reluctance in developing one, telling DeFazio straight up “No, I don’t want to make rye.” But DeFazio kept talking with Nally, encouraging him to reconsider. Finally, after a year of badgering, Nally acquiesed, and in late 2011, 100 barrels of Nally’s “rye” and 200 barrels of bourbon made with rye were laid to rest. “He finally agreed to make it,” DeFazio says.
Nally, an inductee of the Bourbon Hall of Fame and a master distiller, eventually left the distillery to return to his family in Kentucky and embark on other ventures, such as the Bardstown Bourbon Company.
By 2016, the barrels that Nally had set down were finally prepared to be bottled. However, the new distiller of Wyoming Whiskey, Sam Mead, examined the whiskey’s composition and found a discrepancy. DeFazio recalls, “He alerted me that the rye whiskey produced by Nally was only 48 percent rye, which legally precluded it from being designated as rye. The discovery left our team in shock, so I decided to reach out to Nally for an explanation.”
“I confronted him by saying ‘The rye you’ve created truly stands out, but why did you only use 48 percent rye in the mashbill?’” DeFazio shares.
“In response, Nally reminded me, ‘I told you, I had no intention of making a rye.’ I could detect a sense of smugness in his voice,” says DeFazio.
“It wasn’t rye at all, but it was delicious,” DeFazio says.
Since it legally couldn’t be called rye, the distillery had to come up with a different name. “It’s in a complete category of its own,” DeFazio says.
So, the team at Wyoming Whiskey decided to name it Outryder. The “RY” the name is a nod to the 48 percent rye mashbill. “Outryder is a truly singular whiskey, distinct and different,” DeFazio says.
Outryder’s name also references the brand’s rich ranching history, as the brand’s other two co-founders, Brad and Kate Mead, are fourth generation ranchers. In horseman terms, the outrider stands apart, securing the herd’s flank, preventing cattle or pricey thoroughbreds from straying.
“In a similar vein, Outryder by Wyoming Whiskey has carved a unique identity, presenting a flavor profile unparalleled in the American whiskey spectrum,” DeFazio remarks. He further elucidates that this whiskey can be enjoyed both neat or blended in cocktails.
Outryder has previously been released six times, eliciting considerable expectation for its upcoming seventh launch in this June, available at $84.99 per bottle.
“Outryder isn’t exactly a bourbon or a rye. Rather, it’s an intertwined assembly of two divergent mashbills,” he explains. “The spirit was a fortuitous development, offering an engaging high rye and high corn composition that has managed to win many palates.”
Beer Nut: The Story of Two Exceptional Czech Pilsners from Easthampton
Millside Pils by New City Brewing in Easthampton. Submitted
With any luck, the wintery spring weather is behind us. We’ve had a handful of lovely days after the snow earlier this month, and while the rain has been insistent, consistent warm weather is certainly nigh.
For beer fans, of course, this means shifting the balance between beer styles from heavier and darker brews to lighter and crisper beers. Of course we can still enjoy stouts and double IPAs, but spring always makes me gravitate to refreshing lagers.
I recently had two such animals in neighboring Easthampton breweries: New City Brewing’s Millside Pils and Abandoned Building Brewing’s Curbside Pilsner. Both are excellent and offer slightly different takes on the style.
Millside Pils is a Czech pilsner that sits at 5% ABV. The brew was initially a small batch version of the brewery’s house lager, but it looks like it has maintained its place, which is commendable.
The beer exhibits a lovely golden hue with an orange tinge around the edges when poured. It leaves a delicate and short-lived lacing on the glass as you drink it.
The flavor profile begins with a rounded dollop of malt deliciousness, which strikes a balance somewhere between a doughy biscuit cracker and a soda cracker. There’s a hint of fresh bread that appears as the flavor unfolds. As the beer warms in your mouth, a subdued whiff of honey delicately arises, but it’s subdued enough to keep it from being overly sweet.
The finish is quite classic: sharp and mostly dry, with a lingering tartness on the tongue. This characteristic is likely due to the combination of Amarillo and Citra hops used.
While New City’s flagship is its Ginger Beer, Millside Pils could easily be considered a worthy rival. It’s a perfect afternoon brew for sunny summer days.
About 200 yards down the parking lot, Abandoned Building serves up an equally delicious take on the Czech pilsner style with Curbside. The beer pours a clean golden color that also leaves a light lacing on the glass that doesn’t linger.
The malt structure here is more bready and understated than Millside, but also offers a nice complexity with tasty cereal notes coming to the fore as the beer warms. The hops offer a balanced bitterness and a bit of spice, and they bring the beer to a satisfying dry finish with a hint of citrus.
Both these brews are worth trying, with Millside offering a slightly sweeter flavor profile and Curbside having a more standard Czech pilsner construction. And another great thing is that you can try them back-to-back with just a three-minute stroll between the venues.
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Incident Report: Woman Assaults Tesco Worker and Threatens Staff with Needle Post Vodka Theft
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This is the moment a woman punched a Tesco worker in the face after she was caught trying to steal vodka worth almost £100.
Joleen Maughan, 37, entered the Tesco store on March 20 in Hampton, Cambridgeshire, with a duffle bag used to conceal the vodka.
She was seen picking four bottles off the shelves on CCTV before covering herself up with her coat and leaving behind the trolley.
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Staff confronted her as she left the shop but she threatened them with a needle and punched one in the face.
Police arrived at the scene and found her nearby and she was charged with theft and assault.
Maughan appeared at Huntingdon Magistrates Court on March 21 and she was released on bail.
But almost two weeks later on April 2 she entered Boots and left with two Ted Baker gift boxes.
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She was arrested and later charged on suspicion of theft and breaching her criminal behaviour order (CBO), which was issued last year.
Maughan has been sentenced to 12 weeks in prison after admitting all offences.
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She has also been ordered to pay £50 in compensation to the victim.
PC Ruth Watson said: ‘Assaults and abuse towards retail staff is unacceptable and no one should be subjected to this treatment, especially in the workplace.
‘The CBO gives us greater powers when it comes to Maughan’s offending, as if she is found to be in breach of the order, we are able to arrest her and put her back before the courts.’
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