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Texas Dinner Party Season 2, Episode 5: Creating a Stunning Rum-Glazed Ice Cream Dessert
Pineapples, bananas, and coconut caramel—oh my! A classic banana split gets a tropical glow-up.
You’re invited to another round of Texas Dinner Party. Your host is Texas Monthly staffer Melissa Reese (read: not a professional cook). She loves a good old-fashioned dinner party just as much as anyone, and has scoured the TM recipe archive to put her hosting skills to the test, making the rookie mistakes so you don’t have to. She put together a springtime Southern Gulf–inspired menu, where dark aged rum starts and ends the meal. This dessert has several steps, but can mostly be prepared hours or a full day in advance—perfect for entertaining. Want to try for yourself at home? Head to the full recipe.
Recipes, recommendations, and reviews of Texas restaurants, flavors, and libations.
In Lubbock, Linda Mason turned a sweets craving into a full-time business, where her bold recipes provide a sweet connection to her sons.
A fifth-generation New Orleans native, Sharon Richardson never imagined leaving Louisiana for Texas, but when Mother Nature strikes with a hurricane, plans change. After evacuating to Austin, with her life turned completely upside down, Sharon said she just did what she knew how to do: cook. Her business started with homemade
The best secret in Mineola can be found at the back of a downtown mercantile where Shelia Parker serves hot, homemade fried pies.
Glen Andrews describes a glassblowing process as equally informed by philosophy and meditation as it is by craftsmanship.
The secret ingredient in Flores Tortillas is all too familiar to Texas pitmasters.
By TM BBQ Club
How much do you know about our state? We asked born-and-bred Texans and newbies to play some Lone Star trivia at the Austin City Limits music festival.
In the new series BBQ Bites, Texas Monthly food experts take us behind the scenes of the Top 50 tasting process.
By TM BBQ Club
Donny Crain teaches classes at Sea Rim State Park, sharing his love of Gulf Coast fishing with anyone who crosses his path.
By Paula Forbes
Celebrate Tradition with 100-Year-Old Wine Producer’s Rioja Made from Antique Vines
Old grape vine in Rioja, Spain
The tiny, precious hands of the little girl were shaking as she held on to the trunk of a baby Tempranillo grape vine while her grandmother pushed dirt into the hole where the young vine was being held so they could plant this vine together, as for many generations, it has been passed on from grandmother to granddaughter. The little girl was always in awe of her grandmother’s beautiful hands, which were strong yet gentle, depending on whether she was laboring in the vineyards or stroking her granddaughter’s hair. She hoped that one day she could have such hands, the hands of a superhero, as there was no one else as amazing as her grandma.
Old vine in black and white
In 1882, the wine region of Rioja, Spain, enjoyed a boom in wine sales as French producers were buying the wines of Rioja to help supplement their own demand, as many of their vineyards had been destroyed by the pest, phylloxera. So, the multi-generational grape growers in Rioja planted more vines of their cherished native Tempranillo red grape variety. It was a very exciting time; the grandmother told her precious little grandchild that the incredible vineyards of their people were finally receiving the glory they deserved and that her granddaughter would have a much better life that would be unimaginable, even to her grandmother.
By 1893, phylloxera had made its way down to Rioja a few years earlier and this pest started to feed on the roots of locals’ beloved Tempranillo grape vines, where it would either kill or stunt the growth of some of the vines. It seemed that the hope for the region had plummeted overnight and the grandmother passed away from the intense stress, leaving her 18-year-old granddaughter alone as the sole guardian trying to protect their small plots of vines as her parents wanted to rip out the vines so they could plant grain instead. With tears running down her face, she begged her mother not to pull out the one vine she had planted with her grandmother but in the end, it was torn out of the ground, destroying the most precious memory she had of her childhood with her hero. A local young man who had been courting this 18-year-old lady for years saw his opportunity to comfort her. He asked her to marry him and to move to Madrid for better opportunities. Overwhelmed with grief and the great disappointment of her parents killing something so precious, she went to Madrid with this young man. She married him, feeling at that moment that she would never return home again.
During this time, a man named Ramón Bilbao from a small town called Etxebarri in northern Spain, around 60 miles north of Haro—the main town of Rioja—moved to Haro to start his own business. He opened a grain warehouse as well as planted vines in 1914, which was a gamble considering that something else, like the devastation of phylloxera, could happen again in the vineyards.
Entry into Ramón Bilbao estate
Unfortunately, in 1929, five years after the winery, Bodega Ramón Bilbao, opened, Ramón passed away, leaving his son Enrique to fulfill his dream, which he did with Bodega Ramón Bilbao becoming a very successful wine producer in Rioja, celebrating their 100th anniversary this year. Not only do they own their own vineyards but they have had a long-term partnership with multi-generational grape growers in the area to expand their sourcing of grapes from a wide range of small plots that include Tempranillo grape vines that are 80 to over 90 years old. No other wine showcases that beautiful partnership as does their wine, Mirto.
Harvesting the grape bunches by hand
The first vintage of Mirto was in 1999, when the technical and general director, Rodolfo Bastida, joined Bodega Ramón Bilbao. He had been walking through the vineyards with a local grower in the sub-region of Rioja Alta, discussing the 1999 vintage, and the grower said to him, “Año de mirto año de vino,” which translates into English, “year of myrtle, year of wine.” Then he pointed to all the myrtle plants growing on the edge of the plot. It is a local expression that means thriving myrtle plants are an excellent sign for the vines and when the myrtle is great, the wine will be great. So Rodolfo decided to make a 100% Tempranillo wine sourced from multiple old vine plots and call it Mirto and the 1999 Mirto was a lovely wine out of the gates and after many years of cellaring, still impresses.
Mirto is just one of the projects that Rodolfo is spearheading as Ramón Bilbao founded a winery in 2019 called Lalomba (translating to hill), which is devoted to the exploration of a single vineyard estate called Lalinde which is located on a hill in the most eastern sub-region named Rioja Oriental. A section of the vineyard makes an ultra-premium rosé wine that is a field blend of the local red Garnacha grape and the white Viura grape made from vines that are almost half a century old. It makes a concentrated rosé wine with lots of freshness and minerality that improves with age.
Rodolfo Bastida
Rodolfo, a Rioja native and winemaking heir, spends most of his time in the vineyards, reminiscent of the old-world winemakers in the 1800s. As the region industrialized winemaking, his grandfather spent his days in the lab ensuring the viability of their product. His father balanced these worlds, spending time both in the lab and vineyards. Today, Rodolfo works among Rioja’s rich history, personally tending to the ancient vines that are their prized possession.
Years after a young woman left Rioja in the late 1800s, she finally wrote a letter home through a friend, announcing her intention to visit with her daughter and granddaughter. By 1938, death and war had left them alone, and they were returning to their roots. At the family vineyard in Rioja, her parents had begun replanting.
The stoic greeting from her mother was a stark reminder of the years she’d lost. Wordlessly, she followed her mother out to the waiting vineyard, her daughter and granddaughter trailing behind. As her mother dug a hole for a new vine, the silence was thick. But as the earth was pushed back in around the vine, each generation of women adding to the effort, the past was left behind. The gesture was more potent in its silence, with no need for stated forgiveness.
This notion of honoring a lineage, contemplating the history rooted in the vineyards, guides Rodolfo in his winemaking for Bodega Ramón Bilbao. He carries their stories in every walk through the vineyard, crafting wines that pay homage to his heritage.
Lineup of Ramón Bilbao Mirto wines
Lalomba by Ramón Bilbao
2017 Lalomba rosé wine by Ramón Bilbao
2017 Lalomba, Finca Lalinde, Monte Yerga, Rioja Oriental, Rioja, Spain: A blend of 90% Garnacha and 10% Viura from the single vineyard estate named Lalinde. A stunning rosé with a pale pink color with highlights of copper with grapefruit and lemon zest aromas with creamy lemon meringue and candied violet flavors on the palate with bright acidity and intense minerality.
2022 Lalomba, Finca Lalinde, Monte Yerga, Rioja Oriental, Rioja, Spain: A blend of 90% Garnacha and 10% Viura from the single vineyard estate named Lalinde situated on a hillside on the Yerga mountain range. This fascinating rosé has smoky mineral characteristics and a bouquet of wildflowers on the nose accompanied by delicious mixed berries and juicy white peaches, ending with a refreshing finish with undertones of damp river stones.
Mirto by Ramón Bilbao
1999 Ramón Bilbao Villalba, Rioja Alta, Rioja, Spain: 100% Tempranillo. Originating from plots in the village of Villalba close to the town of Haro with matured vines around 70 years old. The nose presents multiple facets with smoldering cigar, fresh tobacco leaf, a hint of bacon fat and splintered earth, rich in blackberry flavors intermingled with exotic spice, and very fine tannins that gently swipe the palate.
2006 Ramón Bilbao ‘Mirto’ Villalba, Rioja Alta, Rioja, Spain: 100% Tempranillo. Sourced from plots in the village of Villalba close to the town of Haro with matured vines around 80 years old. The nose boasts splendid fruit aromas with whiffs of licorice and fresh herbs, it flaunts fleshy black cherry fruit flavors within a broad body.
2010 Ramón Bilbao ‘Mirto’ Ábalos, Rioja Alta, Rioja, Spain: 100% Tempranillo. It originates from plots in the village of Ábalos close to the town of Haro with ancient vines approximately 80 years old. The tantalizing notes of espresso and cocoa nibs lure in with its delightful aromas, opulent texture, ample fruit flavors, and intricate cigar boxes and tar notes.
2016 Ramón Bilbao ‘Mirto’ Cuzcurrita, Rioja Alta, Rioja, Spain: 100% Tempranillo. It comes from plots in the village of Cuzcurrita near the town of Haro with old vines over 90 years old. A captivating bouquet of violets on the nose with delicious blueberry tart flavors on the palate accompanied by very silky tannins that are neatly sculpted and offers a long, tasty finish.
Pushing the Limits: Pizza-Flavored Beer Redefines the Craft Beer Industry
The craft beer explosion throughout the country has led to flavor experimentation beyond many beer enthusiasts’ wildest dreams. Now, there’s one more flavor way out there beyond the norm: pizza-flavored beer.
Tombstone frozen pizza, an Ohio-based brand of Nestle, has collaborated with Colorado’s New Belgium Brewing to brew I(Pizza)A. It will be a limited-release IPA that uses the brewery’s popular Voodoo Ranger IPA to create, New Belgium says, “a 7% ABV slice of heaven.”
Pizza-flavored beer, thanks to New Belgium Brewing and Tombstone pizza, is one of the most recent flavor challenges for craft beer enthusiasts.
“The flavor of I(Pizza)A was inspired by the bold and zesty taste of a classic pepperoni Tombstone Pizza, a perfect match for Voodoo Ranger’s innovative, flavorful IPAs,” says Neil Morrissey, Nestlé’s marketing brand manager.
When the brewing of I(Pizza)A was announced on Instagram, many Voodoo Ranger fans were supportive and eager to buy the new concoction. Some others, though, were revolted by a pizza beer, including one who said the new ale is “not touching my lips.” And there was a middle-of-the-road Instagram viewer who said, “That sounds awful, I want to try it!”
Voodoo Ranger has “a history of collaborating with like-minded companies on limited-release beers that are created for a niche audience,” says Michelle Robertson, the beer’s senior brand manager. “Due to their very limited supply, LTOs (limited time offers) make up a fraction of Voodoo Ranger’s brand. However, they provide an opportunity for their brewing and sensory teams to experiment with new flavors, create unexpected combinations and offer unconventional alternatives to fearless craft drinkers.”
A limited amount of I(Pizza)A will be available for online purchase, beginning on April 7. Two 4-packs of 16-ounce cans will cost $49.99 (includes shipping cost) by consumers in the District of Columbia, Kentucky, Nebraska, New Hampshire, North Carolina, North Dakota, Ohio, Pennsylvania, Vermont and Virginia. At New Belgium’s taprooms in Fort Collins, Colorado, and Asheville, North Carolina, a 4-pack will cost $14.99.
Review: Trying All 4 Flavors of Kylie Jenner’s Newly Launched Canned Vodka Sodas
Add Kylie Jenner to the growing list of celebrities cashing in on the alcohol game.
The 26-year-old recently launched Sprinter, a line of canned vodka sodas that come in four flavors — black cherry, peach, grapefruit and lime. Made with premium vodka, fruit juice and sparkling water, each can has an ABV of 4.5% and costs $20 for an 8-can variety pack at retailers like GoPuff.
Earlier in the month, Jenner announced the launch of her ready-to-drink cocktail brand via an Instagram post that was shared with her 400 million+ followers. She teamed up with beverage development expert Chandra Richter to launch the cocktails, which are the latest in a line of business ventures from the 26-year-old. Earlier this month, the Kylie Cosmetics founder debuted her cruelty-free fragrance, Cosmic, and last November launched her clothing brand, Khy. Jenner’s cocktail brand also comes three years after her sister Kendall Jenner launched her tequila line, 818.
Related article: The 29 best gifts for wine lovers in 2024, according to experts
Made with premium vodka, fruit juice and sparkling water, these refreshing canned cocktails are available in four different flavors.
After hearing about Jenner’s newest business venture, I was excited to try them out and recruited five of my colleagues for a taste test — it’s a tough job, but someone’s gotta do it. We set out to see if Sprinter’s canned vodkas are worth adding to your shopping cart this spring and if they live up to the many other options on the market. Spoiler alert: they are, but only if you don’t mind the lack of flavor variety.
As far as canned cocktails go, Sprinter is easy to sip on and something we would choose again. Of the four flavors, lime was by far the most popular, with a refreshing, true-to-the-fruit taste and would be perfect for a BBQ, beach, or lake day. Sprinter’s peach flavor was one of the sweeter options and reminded me of a peach iced tea. While two of the testers enjoyed the flavor, others felt it fell short of having a real peach flavor profile. Black cherry is one of the other sweeter options and had mixed reactions from our testers, with only one person enjoying it more than the lime. Personally, I felt the level of sweetness was just right. As for grapefruit, we felt the taste of alcohol was stronger in this one compared to the others. For me, being able to taste the alcohol made the grapefruit less enjoyable than the lime, peach and cherry flavors. Surprisingly, the tester who enjoyed this flavor the most is usually not a fan of grapefruit but was won over by the subtle flavor.
After testing all four drinks, I can say Sprinter is worth toting to your next gathering. The canned vodka sodas are refreshing, enjoyable and a great choice for those looking for a fruity, effervescent beverage. And at $20, Sprinter is reasonably priced for a pack of eight.
Related article
The 30 best gifts for beer lovers in 2024
Experiencing Team Whiskey® Bonanza: An Explosion of Flavors, Food, and Fun
News | News | Mar 21, 2024
STATELINE, Nev. – Team Whiskey Liquors® is holding an outdoor sports film festival with whiskey on March 30 inside the Tahoe Blue Event Center.
The family-friendly event starts at noon and runs until 9 p.m.
“Prepare for a family-oriented thrill with Team Whiskey at the most significant whiskey and outdoor sports gathering globally, a venue where aficionados of whiskey, bourbon, and outdoor activities converge for distinct flavors, gastronomy, and perennial entertainment,” as stated in the virtual event specifics. “Navigate through the spectrum of whiskeys while also indulging in your preferred ones, with limitless sampling opportunities on Whiskey Row complemented by an unlimited array of paired delicacies.”
The Team Whiskey extravaganza denotes a single-entry cost encompassing archery training, rifle tutelage, fishing instructions, simulations of kayaking, mechanical bull riding activity, climbing wall facility, a bouncy house for children, face painting corner, line dance instructions, performances by a DJ and country rock tunes from The North 40 Band.
Also, an exhibition area featuring novel boats, kayaks, skis, boots, outdoor apparel, gears, and other such accessories are to be displayed.
“For those who find pleasure in outdoor sports and are fond of whiskey, we’re heading towards a novel concept,” declared Ken Burrows, a business collaborator at Team Whiskey Liquors. “And, I believe it’s highly promising.”
Outdoor sports films will be featured. We are currently accepting submissions of hunting, fishing, kayaking, mountain biking, skiing, snowboarding, snowmobiling, surfing, skydiving, and all forms of outdoor sports.
To submit your 10-minute film, please visit https://www.teamwhiskeyliquors.com/filmfestival.
Seven winners will be chosen at the event. The grand prize includes $1,000, a trophy, and 10 VIP passes to the event. Each of the six finalists will receive $200, a trophy, and five VIP event passes.
Admission fees: children 12 and under are free. Admission is $10 for teens (13-18 years), which includes access to exhibits and activities; sports fan tickets are $20, which allows for access to exhibits and activities; and whiskey and sports fan tickets are $49, which includes unlimited whiskey row samples and food pairings, a commemorative glass, a swag bag, and access to exhibits and activities.
There is also a Team Whiskey VIP private seat option for $64. It includes private seating with tables and chairs, personalized smoked whiskey drinks, unlimited whiskey row samples and food pairings, a commemorative glass, a swag bag, and access to exhibits and activities.
Festival food will be available for purchase.
Ten percent of The Sportsmen’s Whiskey, Team Whiskey apparel and ticket sales go to Team Whiskey Cancer Foundation, a 501(c)3 nonprofit. There will also be a bucket for donations.
“Our ultimate goal is to make this a national foundation,” Stang said. “There are areas where people do not have foundations.”
Team Whiskey Cancer Foundation strives to offer aid.
“Our own family’s encounter has led us to understand how immensely beneficial local cancer support groups can be, both emotionally and financially,” states the Team Whiskey Liquors website. “As a result, a percentage of every purchase is donated to Mary’s Team Whiskey Cancer Foundation. Your support enables us to assist families during their hours of need. Thank you.”
“When a family member falls ill, there’s a likely loss of income,” expressed Stang. “We step in to shoulder a bill of theirs, paying it off — be it rent or a cell phone bill. We make the payment directly to the service provider.”
Thus far, Team Whiskey has managed to accumulate $35,000 for Give Hope Reno, $22,000 for Giving Hope Cancer Baskets, and $6,000 for Moms on the Run.
At least 2,000 people are expected to attend.
There are currently 12 local and national whiskey companies participating in the Bonanza. Burger Me is donating bison and elk sliders. Furthermore, Beach Retreat and Lodge is contributing food pairings.
Beach Retreat and Lodge is also providing discounts on rooms with the use of a special code TEAM.
The other generous sponsors include Edgewood Tahoe, Mortgages for America, and Bone Maniacs.
In October 2017, the Team Whiskey concept started when Kevin Stang, Team Whiskey founder and Team Whiskey Liquors co-owner, was at Wrights Lake hunting during inclement weather.
Stang and his friends stopped hunting to warm up by the fire and drink whiskey.
The next day they joked about their intake and called themselves Team Whiskey.
“We thought it was kind of funny,” Stang said.
In March 2018, the spouse of Stang, Dr. Mary Glass-Stang, received a diagnosis of stage 3 metastatic ovarian cancer. A hospital stay of three weeks was necessary.
Team-Whiskey.com reports that, following the procedure undergone by Glass-Stang, the assistance of a physiotherapist was required for her to walk. However, scheduling issues arose.
The site states that the physical therapy was not enabling her to walk and if she was receiving care from a doctor or nurse, they would simply leave. “They failed to provide us with a walker, so we sought for one in an unoccupied room and took it back to her room,” it related.
Eventually, Glass-Stang was informed, “Your walks will be supervised by ‘Team Whiskey’ physical therapy.”
And Team Whiskey did.
At the end, Stang, their son Justin, and friends were wearing their Team Whiskey shirts.
Even the doctors and nurses who weren’t taking care of Mary would ask, “Hey, how’s Team Whiskey doing today?” Stang said. “It was bonding people together.”
Stang said it didn’t stop there.
“Patients would yell out, ‘Hey, how’s Team Whiskey?’ ” Stang said.
On the last day, Glass-Stang did 20 laps around the oncology floor.
“Through all doom and gloom Team Whiskey helped,” Stang said.
The slogan became, Team Whiskey, we endure.
“The positive reaction from nurses and doctors towards Team Whiskey was so overwhelmingly positive that it was clear it could bring people together,” according to the website.
Back in 2019, Stang and his son initiated Team Whiskey, a business dealing in apparel. This family-owned and managed business is proudly American.
By February 2023, Stang and Burrows began the bottling process for The Sportsmen’s Whiskey.
The mash composition is 75% corn, 21% rye, and finally, 4% of malted barley.
“Aged 5 years, non-chill filtered, and at 93 proof our bourbon gives you the complex taste profile from the spice of the rye on the front end to the smooth caramel corn flavor on the back end that makes you want to have another sip,” according to teamwhiskeyliquors.com/
The first batch they bottled was 1,200, said Burrows. In February 2024, they bottled 2,300.
“We’re pretty much doubling sales every quarter, which is good,” Burrows said.
It’s billed as a whiskey made by sportsmen for sportsmen and anyone else who appreciates a smooth pour.
To purchase tickets, go to https://www.tahoeblueeventcenter.com/events/detail/whiskey-bonanza or
https://www.ticketmaster.com/team-whiskey-bonanza-stateline-nevada-03-30-2024/event/17006066E2F439DC
Mar 21, 2024
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Rum River State Forest Wildfire in Minnesota: 225 Acres Scorched
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MILACA, Minn. — A wildfire that raged in east central Minnesota for much of Tuesday is finally under control, fire officials told KARE 11 early Wednesday morning.
Crews are still working the large fire near Rum River State Forest just north of Milaca.
According to the Minnesota Incident Command System, the fire grew to about 225 acres before crews were able to surround and contain the blaze.
The Mille Lacs County Sheriff’s Office were urging people to avoid the area near 230th Street, just east of Highway 169 as the fire spread throughout the day Tuesday.
Based on the information from the Fire, Weather and Avalanche Center, the fire was reported to have started at about 8:30 a.m. on Tuesday. However, authorities have yet to provide confirmation regarding the origin of the fire and when it was eventually contained or put out.
In light of several counties experiencing unseasonably warm winter temperatures and extremely dry conditions this year, the Minnesota Department of Natural Resources recently enforced a burning ban. Currently, only permits that have been approved by the agency are permitted in Mille Lacs County.
More updates will follow as additional information regarding this developing story becomes available.
Watch the latest local news from the Twin Cities and across Minnesota in our YouTube playlist:
Download the free KARE 11+ app for Roku, Fire TV, Apple TV and other smart TV platforms to watch more from KARE 11 anytime! The KARE 11+ app includes live streams of all of KARE 11’s newscasts. You’ll also find on-demand replays of newscasts; the latest from KARE 11 Investigates, Breaking the News and the Land of 10,000 Stories; exclusive programs like Verify and HeartThreads; and Minnesota sports talk from our partners at Locked On Minnesota.
Introducing French Bloom’s Single-Vintage Non-Alcoholic Sparkling Wine Launch
The allure of zero-proof bubbles lie in their collectability and aging potential, akin to vintage Champagne.
As an enthusiast of wine, discovering novel cuvees and tasting unique brews intrigue me. But there are days when my bodily systems crave a respite. However, quite a few non-alcoholic beverages fail to cater to my taste buds, relegating me to settle for sips of tea, or even plain water.
A similar vacuum was observed by Maggie Frerejean-Taittinger. Having spent a significant part of her professional life leading the international endeavors of the Michelin Guide and visiting global foodie hotspots, she found the choices wanting during her pregnancy. She found her glass often unfulfilled, as the non-alcoholic options failed to match up to the stellar courses she savored.
“From the perspective of someone who is fond of wines, adores Champagne – fortunate because my spouse happens to be a vintner – and savors the fine art of pairing, it felt as if my experience was falling short,” shares Maggie.
So in 2019, she collaborated with her spouse, winemaker Rodolphe Frerejean-Taittinger, and Constance Jablonski to introduce a sophisticated, Champagne-like drink: French Bloom. The fizzing wine brand’s Le Blanc and French Bloom Le Rosé – all non-alcoholic, captivated enthusiasts by providing the effervescence and precision of French fizzing wine while staying firmly in the non-alcoholic arena (all bottles have 0.0% ABV).
The French house has now introduced its latest product: a vintage-dated non-alcoholic sparkling wine.
La Cuvee encapsulates the character of a vintage Champagne in a non-alcoholic form.
La Cuvée Vintage Blanc de Blanc 2022 (available for $119 or €109) is masterfully created to complement gastronomy, drawing inspiration from well-matured Champagnes and wines from Jura—wines that feature complexity and particular flavor design.
Want a high-quality non-alcoholic wine? Consult Frerejean-Taittinger, the brains behind Chef de Cave at Frerejean Frères, an independent Champagne House. He is a pro at maturing Champagnes for up to a decade, and also runs Coutanseaux Aîné in Cognac.
However, aging a non-alcoholic sparkling wine poses a challenge. French Bloom, therefore, has to replicate aging through sourcing and the process. Their La Cuvée was created using Chardonnay from a few vineyards in Languedoc, which according to Rodolphe, is the capital of natural wine.
He further explains that they need to maximize their still wines to an extreme level for the flavors and nuances to outlast the dealcoholization process. This procedure removes the alcohol and dampens the flavors and aromas of the wine.
“We had to develop a wine that had a high alcohol content, even a couple of weeks before harvesting,” he notes. “Our challenge was also with acidity since we couldn’t rely on Champagne’s cool climate. We achieved the needed acidity by harvesting earlier and re-acidifying the wine through classic methods like acid tartrate. We’ve remained natural all the way—every product is 100% organic and lacks sulphites and preservatives.”
The zero-proof sparkling wine is full of golden bubbles.
Using low-temperature vacuum distillation, the brand conducts three rounds to carefully and gradually take away the alcohol content from the wine until it reaches 0.0% alcohol. The complete absence of alcohol is a significant aspect, enabling pregnant women or people aiming for sobriety to enjoy without any worry.
Interestingly, a large portion of the brand’s core customers are not abstainers, but are discerning consumers enjoying a temporary pause whether for an evening or a lunch. As Rodolphe emphasizes, “80% of our customers are flexi-drinkers: they drink wine, they drink Champagne, and sometimes they don’t drink at all—they just moderate, When you drink fine wine, the alcohol content is secondary—it’s about the flavor.”
The resulting blanc de blanc presents a mature and rich flavor profile, boasting robust aromas and layers of flavor rarely found in zero-proof wines. It has a honey-like color, with a fresh rhubarb tang and appealing hints of umami and dried apricot, contributing to its profound complexity. Only 17,000 bottles will be available.
At present, the main offerings of French Bloom are served on high-end airlines such as La Compagnie and can be found in 32 countries. Their wines are also enjoyed at Michelin-starred eating establishments like Jungsik in New York and Cheval Blanc in Paris, as well as at renowned culinary venues like the Ritz in Paris, The Carlyle, and the Beverly Hills Hotel. They also feature at events such as Coachella. Their efforts are well-received within the wine sector too, with Jean-François Moueix of Petrus being an early investor in the company.
UMaine Announces Beer Sales at Next Season’s Hockey Games
Beginning next season, hockey enthusiasts at the University of Maine will have the option to purchase beer at Black Bear matches.
The establishment confirmed on Wednesday that plans are underway to construct a beer garden, likely to be positioned next to the Alfond Arena – the venue where the UMaine male and female hockey teams play.
This facility will be accessible to all ticket holders who are 21 years old or above, with more information to be shared over the summer.
However, according to UMaine’s athletic director, Jude Killy, numerous logistics need to be worked through, including precise location and the type of structure the beer garden will take.
“There will be a lot of people pulled into the conversation,” he said.
He also said it will be a pilot project that will be assessed at the end of the next season.
UMaine is one of just three schools among the 11-team Hockey East men’s league that doesn’t sell beer to the public at its hockey games. Northeastern University in Boston and the University of Vermont are the other two.
However, people who rent luxury boxes at Alfond Arena have access to all types of alcohol.
Home football games feature a beer tent, and beer is available at the Cross Insurance Center in Bangor- a venue where the UMaine’s men’s basketball team had two regular season games.
The beer garden at the football matches will be improved, as will the student ticketing processes for hockey and football games. An upgraded arena lighting system is also planned.
A previous query to Bangor Daily News readers asked if they would support beer sales at hockey games. Of the 227 respondents, 152 were in favor and 75 were against, resulting in a 67 percent majority.
According to Killy, “We are excited to explore ways to enhance our fans’ game-day experience. We’re committed to further exploring opportunities that will foster a dynamic game-day atmosphere for our fans, whilst conferring our student-athletes and coaches a true home advantage.”
Last fall, Boston College athletic director and former UMaine AD Blake James, Providence College AD Steve Napolillo and University of New Hampshire AD Allison Rich stated that the selling of beer/wine has been advantageous and a source of revenue.
Napolillo expressed that the sale of beer and wine has been a “home run” and a “win-win” for the institution as well as the fans.
“College hockey is a venture and it’s insufficient to merely be a family-friendly alternative any more,” expressed Hockey East associate commissioner Brian Smith in October. “You must engage a diverse range and broad spectrum of fans who desire to attend games for various reasons.”
He also highlighted that it augments attendance so that student-athletes are receiving a superior experience as they are performing before larger audiences.
Rich expressed their constant pursuit of offering their fans the optimum game-day experience possible.
According to James, the introduction of beer and wine sales at the Conte Forum in Chestnut Hill, which began in the 2017-18 season, wasn’t a revolutionary move, but it did yield some valuable revenue.
Killy voiced his belief that such an approach can yield profits.
This year, the men’s hockey team made it to the Hockey East semifinals and will also participate in the NCAA Tournament for the first time since the 2011-12 season. The Black Bears had the opportunity to play in front of 11 full house audiences in 17 games at Alfond Arena.
Lemmy’s Ashes Enshrined at Rainbow Bar & Grill in LA: Motorhead Whiskey Launch Commemorates The Event
The late Motorhead frontman Lemmy Kilmister’s ashes are set to be “enshrined” at his favorite spot, the Rainbow Bar & Grill in Los Angeles.
There will be a ceremony held at the renowned venue on Friday, April 19, which will also include the introduction of a new Motorhead Whiskey.
The announcement was made by the Rainbow Bar & Grill through a sequence of social media posts.
One of the posts stated: “Please join us as we enshrine Lemmy’s ashes at the Rainbow Bar & Grill. We also request your presence to commemorate Lemmy and Motorhead with the reveal of the brand new Motorhead Whiskey.”
Lemmy was a regular at the famous pub and gig venue, where he is already immortalised by a life-size bronze sculpture. Also, the patio at at Rainbow was re-named ‘Lemmy’s Lounge’ in his memory.
The singer and bass player died in on December 28, 2015, at the age of 70.
It was later revealed that he had arranged for some of his ashes to be sent to some of his closest friends after his death. The ashes were delivered in bullet casings.
The bullet stunt was revealed by Riki Rachtman, a former host of MTV show Headbangers Ball. Rachtman shared a photo of the bullet via his social media. The casing was engraved with the name ‘Lemmy’ and placed on a black cushion in a transparent box.
Rachtman captioned the post: “Before his death Lemmy asked for his ashes to be put in some bullets and handed out to his closest friends.”
Now the Rainbow has confirmed some of the remaining ashes will have a place at Lemmy’s favourite haunt.
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Achieving the Perfect Homemade Vodka Sauce: A Chef-Approved Ratio Revealed
Vodka sauce should be near the top of your pasta repertoire. It’s easy to make, incredibly versatile, and never fails to punch above its weight in flavor. Here to help us fine-tune our vodka sauce ratios is Vincent Benoliel, owner of Pasta Corner restaurants in New York City and Los Angeles (and the upcoming Savta in NYC, opening in late February).
When asked what the right amount of vodka to use is, Benoliel told us, “You can use the 85-15 rule: 85% of the tomatoes, cream, and other ingredients vs. 15% of vodka.” When making a classic penne alla vodka dish, crushed tomatoes are the base while heavy cream adds substance. If you’re having trouble wrapping your head around the math, start by translating everything into the same measurement system. Since canned tomatoes tell you how many ounces are inside, measure the vodka and other ingredients in ounces to stay consistent and simplify the math.
“It’s typically around a fluid ounce of vodka per serving of sauce before it’s cooked,” Benoliel explained. While it may seem like alcohol is added to secretly get the whole family drunk, that’s not what the booze in your vodka sauce is actually doing to the taste. Benoliel said, “The alcohol evaporates during the cooking. If the sauce tastes too strong, it should be cooked a bit longer.”
Read more: 26 Types Of Pasta Sauce Explained
If the alcohol evaporates (and vodka is essentially flavorless anyway), what’s the point of adding it in the first place? Well, there’s more to vodka than just alcohol. Benoliel explained, “The impact is subtle, but it’s definitely there. The alcohol adds a bit of a punch to the sauce while balancing nicely with the fruitiness of the tomatoes — it’s a good flavor enhancer.” On top of flavor, vodka also contributes to the texture of the sauce. You end up with an iconically smooth sauce ready to slather itself on any pasta you like.
While any vodka will technically work, the best vodka for pasta sauce may not be what you’d expect. Your quadruple-filtered small-batch craft vodka is definitely a treat on its own, but you may want to think twice before cooking with it. Not only will most of it evaporate but its subtle flavors and smooth finish aren’t going to transfer to the dish as well as you might think. A bottom- or middle-shelf vodka will get you the same results at a fraction of the price.
Read the original article on Tasting Table.