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Reflecting on the Chaos: 50 Years Since Cleveland’s Infamous 10-Cent Beer Night
The Plain Dealer’s front page coverage was extensive, spanning six columns with two headline decks, a format typically used for significant news stories and major events.
Take me out to the riot
Let us drink, drink, drink, for the home team,
If they don’t win, we’re to blame.
For it’s beer in a cup, at 10 cents a pop
At the old ball game.
CLEVELAND — Stories abounded last week here and elsewhere marking Tuesday’s 50th anniversary of the memorable 10-cent Beer Night at Municipal Stadium. Some of them cranked out the old saw speculating that, while the official attendance had been 25,134, in the retelling, the number of people who claimed they were there that night would total many times that.
Well, I was there, and I’ve got the bylines to prove it.
For some time, I had the uncanny ability to attend sports events that ended up having quite odd outcomes.
I happened to be at the Cleveland Browns Stadium during the incident famously known as “Bottlegate,” which took place on December 16, 2001, during a match against the Jacksonville Jaguars. That day, Cleveland fans famously threw a fit, launching plastic bottles at the officials and everyone nearby, resulting in a 20-minute delay with just about 40 seconds of the game left to play. expressing their disappointment.
I was also present at the old Municipal Stadium shortly before the notorious Beer Night. It was a regular game against Kansas City, but The Great Wallenda decided to walk a tightrope set up high above the infield before the game started. The umpires, perhaps jokingly, declared a new rule stating that if a ball hit the wire, it would count as a ground rule double. Remarkably, Vada Pinson hit the wire with what seemed like a normal infield pop-up, turning it into a double.
At another game, a vocal fan teased Albert Belle about his drinking issues with a shout, “Keg party at my house, Joey!” In response, Belle threw a baseball hitting the fan squarely in the chest, leaving an imprint of the ball’s stitches on him. Although I did not witness it firsthand, I wrote about the incident, commending Belle for his precision and hinting that the fan perhaps deserved it.
Returning to the eventful Beer Night – the scene was already set for chaos.
Only a week prior, the Cleveland Indians had clashed with Manager Billy Martin and his Texas Rangers in a fiery encounter in Texas. The renowned sports talk show host Pete Franklin had been stirring excitement for the Rangers’ upcoming visit to Cleveland. Although I worked as a sportswriter for the Lake County News-Herald, that night I was simply a fan, there with my brother and a college friend, ready to sip some lackluster 3.2% beer and watch the unfolding drama.
As expected by anyone familiar with the volatile combination of copious amounts of alcohol and intense sports rivalry, the result was utter chaos.
In the early stages, spectators behind the Rangers’ third-base dugout exchanged what seemed to be friendly jeers with Martin and his players. From my spot in the first row of the upper deck along the first-base line, the exchanges appeared harmless. At one point, Martin humorously waved a white towel as if to surrender.
Initially, the crowd was spirited yet manageable, but as more alcohol was consumed, the atmosphere deteriorated.
A woman unexpectedly kissed the home plate umpire, Nestor Chylak. Streakers appeared, and several attendees invaded the playing field, prompting security to intervene. Spectators began to hurl hot dogs and beer at the players.
By the middle innings, the scene near the Rangers’ dugout became hostile. People climbed onto the dugout roof, banging on it furiously, which angered Manager Martin. In a heated moment, he gathered gravel from the warning track and threw it at the fans behind the dugout, escalating the unrest.
The chaos intensified as fans started to throw objects other than food. I saw a man rush by with a disused beer bottle wedged in twin paper cups, hurling it a significant distance onto the playing field.
He went back for more ammo and the next time he came down, I threw out my arm to stop him and hit him in the chest. He was a big guy, and as he looked blearily at me, I thought the next thing to go over the side might be me. But he just headed a couple of sections away and threw more missiles toward the field.
I’ve seen it written that the Indians were charging toward a game-winning rally at the end. But from my memory, the Rangers had the game under control heading into the bottom of the ninth inning with a 5-3 lead, and it was the crazies who kick-started the comeback.
As bottles, chairs and anything else the fans could get their hands on rained down on the field, the Rangers pitcher got understandably rattled and the Indians tied the game at 5-5, before Chylak, the umpire crew chief, rightfully ended it with a forfeit.
I had my press pass with me, and as it became clear that things were going to end badly, I went over to the press box and offered to help Hank Kozloski, who was covering the game for the News-Herald. So I wound up doing stories from the umpires’ room and the visiting clubhouse. I saw longtime Plain Dealer baseball writer Paul Hoynes in there, then working for the Painesville Telegraph, who also started the night as a fan but quickly kicked into work mode, too.
I’ll never forget Chylak, a decorated veteran of the Battle of the Bulge, raging as blood ran down his temple from where he had been hit by a chair: “Those people were animals!” he said. “The last time I saw animals like that was in the zoo! The zoo!”
Martin, in the post-game locker room, was in barely controlled fury, describing why he grabbed a bat and led his team out to rescue his right fielder, Jeff Burroughs, who was being surrounded by fans:
“You’re damn right I thought somebody was going to be very badly hurt, that’s why we went out after Jeff.”
Then, as I wrote for the next day’s paper, Martin poured himself a mug of beer and studied the innocent-looking white foam that started it all: “It’s a sad day when a bunch of drunks can run on the field and make a team win or lose,” he said. “It looks like the fans just can’t handle beer night. It’s a real shame.”
A unique story that I haven’t encountered elsewhere is told by former Indians catcher Duke Sims, who recounted an evening out with his Texas teammates, Joe Lovitto and Rich Billings. They ventured into town the previous night.
During their exploration, they encountered a young woman who professed to be a witch and foretold their deaths the next night.
“We all laughed at her,” recounted a perturbed Lovitto after the eventful night. “But after tonight, maybe I’ll take people more seriously if they tell me they’re a witch. It seems she was somewhat right, wasn’t she?”
Ted Diadiun is part of the editorial board at cleveland.com and The Plain Dealer.
To reach Ted Diadiun: tdiadiun@cleveland.com
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Harmony Wine Walk: A Toast to Community and Support for the Local Library
HARMONY — Cool drinks, a light breeze and summer sun shined on the sold-out Harmony Wine Walk on Saturday, June 8, making it a successful fundraiser for the Zelienople Area Public Library.
With 14 alcohol vendors and several others selling food and other items, event coordinator Bekah Regan said they were expecting a fun, friendly evening around the historic town.
“The town of Harmony is really lovely to walk around, I think that’s the allure,” she said, saying they sold 450 tickets for the event. “And it’s all for the library, I think that’s a big draw for people.”
Regan said they raised around $19,000 during the eighth annual event.
Groups of people mingled together, exploring the towns streets in search of the boozy booths.
The walk is a yearly outing for sisters Stephanie Gordon, of Harmony, and Heather Tatton, of Pittsburgh, who confessed they arrived to the event later than expected.
“We actually bought the extended tickets, but forgot to come early,” Gordon laughed. “We both said, ‘It’s OK, it’s a donation.’”
Both said they were happy to support Zelienople’s library.
“We’re huge readers,” Tatton said. “It’s a great idea, I hope it (raises) a lot of money. It’s such a cute town.”
Vickie Dellaquila, of Jackson Township, said she and her friends are part of a neighborhood wine club, and were excited to attend the walk together.
“I would say we’re kind of connoisseurs,” she said. “We get together and try wines and cheese once a month while our husbands play poker.”
Donna Weston was part of the group, and said she was excited to be there.
“I’m a frequently at the library, so I feel this is a positive thing to give a contribution in support of them,” she said.
Stacie Schneider, of Zelienople, said she was eager to support the library since her nephew is always taking part in their programs.
“My sister has an 18 month-old, he’s into all the books and programs there, so I’m happy to be supporting it.”
She added that she was impressed by a jalapeno wine she tasted.
“I came last year,” she said of the walk. “It’s just a great selection, lots of vendors.”
Overall, Regan said the fundraiser does just as much for the borough as it does for the library.
“Our goal is to sell out tickets and have a good time, and introduce people to the town of Harmony,” she said.
JoJo Siercicio Defends Herself Against Online Troubles: Tackles Trolls Amidst Pride Performance Controversy
The concert series also included headliner Ricky Martin as well as Muna and the stars of ‘We’re Here’
By Marc Malkin
Senior Editor, Culture and Events
JoJo Siwa put on quite the colorful show at L.A. Pride in the Park on Saturday night at the Los Angeles State Historic Park.
Not only did the former “Dance Moms” star end her performance by drinking from a vodka bottle (it’s not known if it contained real alcohol or if it was just water), but she also dropped plenty of f-bombs.
“I have performed in front of six-year-olds louder than you,” she ranted at the crowd before pointing to a child being held on someone’s shoulders near the front of the stage. “In fact, there is a six-year-old right there — why the fuck are you here? I love it. I’m so here for it. You’re awesome, dude. My point is don’t let that superstar be louder than you guys. Lemme hear you make some fucking noise.”
She went on to say how much she loves performing in front of a live audience. “You guys aren’t the dicks online,” she said. “Not going to lie, I have to deal with a lot of them online. I woke up this morning and, as one does, I opened my phone and the first thing that came up was a picture of me performing back when I was in London a couple of days ago.
“Some guy – I stalked his page, he was definitely straight…This guy commented, and this was a new comment for me,” Siwa continued. “It wasn’t about a dance that I do. It wasn’t about my hairline, it wasn’t that I’m a 5-foot-9 giant toddler. It said, ‘This man needs to be stopped.’”
Siwa insists she didn’t let the remark get to her because she realized two things. “Number one, my dick was bigger than his and number two, I fucked more girls than him,” she cracked.</
p>
Happy Pride! @itsjojosiwa vs. a troll.
JoJo wins. pic.twitter.com/KGXrOJYVcf
Headliner Ricky Martin’s set was a high energy performance of his greatest hits that included outfit changes and plenty of bon-bon shaking from him and his sexy dancers.
“This is wonderful,” Martin said. “This is going to be one special night. I could feel it…It’s a whole community from all walks of life together, joining forces, representing and letting the world know how beautiful it is to love the way we love and this is how we need to do it. We need to be always together and fight for each other. We’re warriors. We’re fighters. I know we are.”
About last night. @ricky_martin at @lapride: “We are warriors. We are fighters.” @Variety #variety
L.A. Pride in the Park’s lineup also included “We’re Here” hosts Jaida Essence Hall, Sasha Velour, Priyanka and Latrice Royale, as well as Muna, Isaac Dunbar, ADIV, Ryan Satyr, Lady Londyn, Hason, RaiNao, Tokischa, Lykke Li and DJ Alex Chapman. Frankie Grande and “Hacks” star Mark Indelicato also made onstage appearances.
Giant Earthworms and Their Impact: Transforming the Landscape of the Isle of Rum
June 9, 2024
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by Kevin Richard Butt, The Conversation
Renowned for a thriving and intricately studied population of around 900 red deer, the Isle of Rum, part of Scotland’s Inner Hebrides, is often considered an outdoor laboratory for scientific research. But the earthworms on Rum are equally remarkable. These invertebrates act as “ecosystem engineers”, actively shaping the landscape, often after humans have left their mark on this remote island.
My investigations over 30 years have uncovered how people have influenced the current fragmented and uneven distribution, diversity and abundance of earthworms on this national nature reserve.
While taking my geography students on field trips to Rum in the mid-1990s, I realized there was scope for research on earthworm ecology. One of my Ph.D. students was studying soil development here and she quickly alerted me to differences in earthworm numbers found below different species of trees planted in the late 1950s. More worms lived below birch and oak trees than beneath pine trees or on unplanted moorland. This discovery spurred me into action.
Rum’s human history goes back 9,000 years. Early humans came here to collect bloodstone, a flint-like mineral used to make arrowheads and other hunting or cutting tools. The island was deforested by early humans and the wet climate (with more than 2m of rain per year) led to the leaching of soil nutrients. The resulting poor-quality acidic soil supported moorland plants and low numbers of just three earthworm species.
If nothing else had happened to Rum soils, then this would be a very unexciting place to undertake research on earthworms.
Later settlers enhanced the soil on the island to sustain themselves as tenant farmers along certain coastal regions. They utilized kelp seaweed to improve the soil fertility. Around 200 years ago, these industrious individuals were evicted from their homes on Rum (and extensively across Scotland) during the events known as the “Highland clearances”.
In areas of Rum such as Harris, Dibidil, and Kilmory, one can still see the legacy of their agricultural efforts. Known as “lazybeds,” these patterns of ridges and furrows mark where the land was manually tilled to cultivate potatoes and other crops, with the furrows enabling drainage. Even two centuries after the abandonment, these soils remain more fertile than the nearby lands, supporting a higher number of earthworms.
In a deserted area known as Papadil, a brown forest soil has developed beneath forests planted a hundred years ago. Within these woods, my colleagues and I discovered sizable earthworm burrows measuring about 1cm in diameter. On this island, devoid of badgers and moles and with an ample supply of leaf litter as food and minimal human interference, we encountered the largest Lumbricus terrestris ever reported in the UK. Weighing over 13g, roughly three times the typical weight for this species, these earthworms could be up to ten years old. Discovering these was truly thrilling, and we made sure to return them to their soil, where they hopefully continue to thrive.
For over a hundred years, the elite owners utilized Rum as an exclusive hunting and angling preserve, effectively rendering it the “Forbidden Isle” during the late 19th to early 20th centuries.
The construction of Kinloch Castle in 1897 by the textile magnate George Bullough, at the behest of his wife, Lady Monica, who desired to cultivate roses, marked a significant alteration to the landscape. To support the garden and enhance the surroundings, they brought in 250,000 tonnes of high-quality soil from Ayrshire. Though they resided in the castle merely for six weeks annually, their actions profoundly impacted the local underground ecosystem.
This newly introduced soil brought earthworms to the area surrounding Kinloch Castle. Presently, the region supports 12 species of earthworms that prefer soils with neutral pH, flourishing at significant levels (200 worms per square meter). Our studies conducted by sampling at 50-meter elevation intervals from the sea level up to Hallival’s peak illustrate that the richness and abundance of these worms conclude sharply at the estate’s boundary where the added soil ends.
Aside from human intervention, natural activities also influence soil characteristics. On the higher slopes of Rum, between 500-800 meters, patches of vibrant green vegetation are visible amidst the rocks. These areas, known as “shearwater greens,” emerge due to the nesting activities of Manx shearwaters.
Pairs of these black and white seabirds burrow into the hillside to raise one chick each year, before beginning their long-distance migration towards South America. The verdant shearwater greens are fertilized from above by the feces of the adult birds before they fly off to forage for small fish such as herring and sprat to feed their chicks.
More nutrient-rich feces from the digested fish are also produced by the chicks in the burrow below ground, so soil enrichment is from a marine source. This supports grass growth and more earthworms—the same three species found on the moorland, but in much greater numbers.
On low-lying moorland, fenced plots keep deer away from trees that were planted in the 1950s and 1960s, just after Rum became a national nature reserve. Now, these protected trees provide roosts for songbirds, and the soil beneath them is rich with earthworms as the tree leaf litter adds nutrients to the soil. These plots have triggered a small-scale reafforestation project which could change this island landscape, its soils and its many earthworms.
Rum has yielded some remarkable earthworm findings, often linked to human activities or dynamic natural processes. As earthworms engineer this ecosystem and naturally derived nutrients get added, soils change. Longterm monitoring on Rum could help us better understand landscape transformations and soil health, here and elsewhere.
Provided by The Conversation
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Unveiling the Distillation Process: The Secret Behind Tito’s Vodka
The frequency of distillation for vodka often correlates with its purity. For example, Tito’s Handmade Vodka undergoes distillation six times, underscoring its place as a pure and premium spirit.
In basic terms, distilling alcohol involves concentrating alcohol from an already alcoholic mixture. Vodka can be produced from various sources such as potatoes or fruits, though grain is most common. Initially, this creates a beer-like alcoholic grain liquid. This is distilled when the ethanol alcohol, which has a lower boiling point than water, evaporates first. The vapor passes through the still, cools down, and recondenses into a liquid with a higher alcohol concentration. Increasing the number of distillations typically increases the alcohol by volume percentage in the final product.
Many distillers believe that multiple distillations result in a purer spirit by removing unwanted compounds that could cause off-flavors, while others emphasize the importance of high-quality ingredients. For instance, Grey Goose distills its vodka just once. Tito’s opts to distill six times, aiming for a distinctly clean flavor, achieving a 40% ABV.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
Spirits can be distilled in either a pot still or a column still. The latter has plates that the spirits pass through; its vapors condense each time and more unwanted compounds get stripped away, leaving that more concentrated alcoholic solution. Some large distillers use these column stills because they can run continuously, producing large quantities of liquor with each plate offering its own mini-distillation. A true distillation means an entire run through the still, as in going through the distillation process two, three, or, as is the case with Tito’s, six times.
Distilling in a pot still as opposed to a column still gives spirits more flavor. While you want a spirit completely clean of impurities, that doesn’t mean vodka has no flavor. It’s a neutral and versatile spirit, perfect for mixing into cocktails — that’s why vodka is one of the liquors every bar cart needs. But distillers often pursue a unique profile with, say, subtle notes of grain. There are plenty of popular vodka brands to choose from, but Tito’s really sets itself apart not just with its six distillations, but in the way it runs those distillations. Tito’s uses a pot still for distinctive flavor even though this method is more labor-intensive. That means they manually run their vodka through the still six times, creating a clean spirit that showcases the sweet, salty notes of the corn it’s made with.
Read the original article on Tasting Table
Expert Reveals the Classic Whiskey Cocktail That’s a Perfect Match for Fried Fish
A basket of fish and chips isn’t complete without a cold drink in hand but before you reach for a beer, you ought to remember that cocktails are an equally viable option. For help choosing the right one, we asked Robyn Smith, a PhD and founder of This Blog’s NEAT who also runs a YouTube channel and Instagram. Smith was passionate about pairing fried fish with a whiskey sour. “A classic whiskey sour, made with bourbon, lemon juice, and a touch of simple syrup, offers a refreshing acidity that cuts through the richness and greasiness of fried fish,” she told Tasting Table. The same reason we all love to squeeze a slice of lemon over our fish is the same rationale behind reaching for a whiskey sour and Smith pinpoints the exact flavor dichotomy that makes this pairing so timeless.
Fried fish is delicious and bold but that comes with a heaviness that can weigh the meal down as a whole. Citric acidity lends a brightness to the meal that successfully mitigates the denser elements. Of course, you don’t have to choose one or the other. You can sprinkle lemon juice over the basket of fish with one hand and sip your whiskey sour in the other. Just make sure to follow the 3-2-1 rule for a perfectly balanced whiskey sour: Three parts spirit, two parts sour, and one part sweet.
Read more: 15 Different Ways To Cook Fish
If you ask a decently talented bartender what the best way to make a whiskey sour is, there’s a good chance they’re going to tell you the recipe should include egg white. For people who don’t mix cocktails personally, that can seem like an unusual ingredient but there’s a good reason for it. “Some recipes call for adding egg white to give the sour a frothy texture,” Smith explained. There are several alternatives to egg white for adding a creamy foam to cocktails, but even with the alternatives, Smith was skeptical about their use here. “I think it may add too much body to pair with fried fish. You want to keep the cocktail light.” You’re already getting a lot of body and richness from the oil involved with fried fish so you won’t be missing much in terms of body by opting out.
But just because you shouldn’t spruce your cocktail up with a little creamy egg load doesn’t mean you can’t elevate your whiskey sour with other innovative ingredients. “If you’re feeling a little adventurous,” Smith went on. “Sub a corn whiskey like Mellow Corn or even Kings County Moonshine for the bourbon.” The beauty of learning how to sling cocktails yourself is you get the creative freedom to make exactly the drink you’re looking for. No more middlemen or guesswork.
Read the original article on Tasting Table
Celebrating a Decade of Cheers: REO Town’s 10th Annual Beer Fest Returns
The 10th Annual Beer Fest occurred in REO Town on Saturday, featuring over 20 Michigan breweries and hundreds of beers and ciders.
Exploring Seattle: The Top 15 Wine Bars You Must Visit
Sustainable, funky, charming, chic, and slightly hipster. Seattle offers a blend of everything in its continuously evolving wine landscape. Known as the Emerald City, Seattle sits in Washington, the second-largest wine-producing state in the U.S., home to over 1,000 vineyards. Although trekking east across the mountains to visit Washington’s vineyards is rewarding, wine enthusiasts don’t need to leave Seattle to satisfy their palate.
As a Seattle native and a devoted wine aficionado, I’m constantly engaging with the diverse aspects of Seattle’s wine culture. For those preferring local flavors, many of Seattle’s wine bars specialize in wines from Washington’s vineyards, while some also showcase regional selections from Oregon’s Willamette Valley. If you’re enthusiastic about natural wines, Seattle boasts numerous small wine bars focusing on the trend of minimal intervention wines. Alternatively, if your taste leans towards Old World wines, you can explore the city’s French-inspired wine bars. Rest assured, wine lovers will find their thirst well catered to in Seattle.
Read more: The Best Meat For Your Charcuterie Board Isn’t One You’d Expect
In South Seattle’s South Park neighborhood, Left Bank stands as a central figure in the city’s natural wine movement. This cozy, tucked-away bar is a favorite of mine for a peaceful retreat while delving into new and exciting wines. Left Bank excels in offering delightful small-batch, minimal-intervention wines from a dynamic menu. Whether you’re a veteran natural wine drinker or just beginning to learn why you should drink natural wine, Left Bank is the go-to place.
This beloved local spot is celebrated as the tiniest and oldest natural wine shop and bar in South Park. Known for its eclectic charm, warm atmosphere, and dedication to community support, the venue passionately backs local causes like the Seattle Coalition on Homelessness and Black Lives Matter Seattle. Although Left Bank does not offer a food menu, patrons are encouraged to bring their own snacks to pair with their wine.
leftbankseattle.com (206) 257-5052
8526 14th Ave S, Seattle, WA 98108
For a delightful natural wine experience, head over to Light Sleeper located in Capitol Hill’s Chophouse Row, a hub of top-tier dining and nightlife in Seattle. At Light Sleeper, wine enthusiasts can engage with the terroir bar and indulge in a selection of fine wines reflective of the trendy local vibe. When I visit alone, I often choose a flight to explore a variety of wines on their constantly changing list.
Visiting with friends usually means settling in at a table for the evening, gradually enjoying the distinctive wines on offer and partaking in seasonal small dishes. Light Sleeper is also known for its collaborative pop-up chef events. The indoor bar is stylishly adorned with plants, making it cozy, but on sunny days, the outdoor seating is the perfect spot to relax and observe the diverse activities of Capitol Hill. Nearby Wide Eyed Wines is an excellent choice for purchasing bottles to take home.
lightsleeperseattle.com(206) 333-04661424 11th Ave, Seattle, WA 98122
If you’re a fan of French wines, make your way to Le Caviste, a cozy wine bar and bistro in Belltown. It’s the perfect spot for sipping away the Seattle chill with a variety of French wines from Beaujolais to Burgundy, and from Vouvray to Châteauneuf-du-Pape. Le Caviste is celebrated locally for its diverse selections and serves as the ideal place to explore the wine regions of France. They offer a varying menu of wines available by the glass, advertised on a blackboard, ensuring there’s something to suit all tastes.
Indulge in the authentic tastes of France with their array of charcuterie, cheeses, salads, and daily specials, all perfect complements to their wines. The setting is intimate with just a few small tables and a bar, ideal whether you’re flying solo or mingling with fellow wine enthusiasts. During my visit, I enjoyed a glass of Beaujolais at the bar, lost in a good book and engaging conversations. For those interested in taking a bottle home, Le Caviste also features a bottle shop.
lecavisteseattle.com(206) 728-26571919 7th Ave, Seattle, WA 98101
The perfect spot for innovative, earth-loving winos, Footprint Wine Tap elevates the sustainable wine game — and might just make you stop and think about what sustainable means when it comes to wine. This Capitol Hill wine bar is dedicated to reducing its carbon footprint wherever possible.
The main focal point in waste reduction is wine packaging. The solution: eliminate bottles, which produce extraordinary waste everye year. Over 2.5 billion wine bottles end up in landfills annually. Footprint pours its wines from keg taps instead of bottles and is the only spot in the city ot do so. The innovative business also offers a fill-up growler program.
When it comes to the wine itself, Footprint keeps it local, featuring a couple dozen Washington and Oregon wineries that regularly rotate. Should you work up an appetite, Footprint serves flatbreads, boards, and dips.
footprintwine.com(206) 485-71751222 E Madison St Ste C, Seattle, WA 98122</rilableetAddress.
Another popular venue on Capitol Hill joins the roster, showcasing the local flair for exceptional food and wine. La Dive has quickly become a vibrant hot spot, thanks to its captivating decor featuring vibrant artwork and shimmering swivel chairs. This popularity spurred the opening of a second outlet in Seattle’s Queen Anne neighborhood. The wine selection at La Dive is curated with a focus on minimal intervention wines, alongside some more well-known offerings for those new to the scene of natural wines. The menu regularly includes a selection of favorites like pet nat, cava, Vinho Verde, and chilled red wines.
La Dive is an ideal choice for a happy hour gathering, a leisurely mid-afternoon drink, or a spirited late-night outing with wine service extending until 2 am on the weekends. For those feeling particularly parched, La Dive offers a generous pour of house wine. Patrons can also enjoy beer, cocktails, and non-alcoholic beverages. The food menu adds to the charm, with offerings such as cheese boards, deviled eggs, gourmet sandwiches, lavash quesadillas, and tinned fish.
ladiveseattle.com Located at 721 E Pike St, Seattle, WA 98122
In the verdant Madrona neighborhood of Seattle, Bottlehouse offers a serene atmosphere for enjoying wine, best experienced in its enchanting garden. For cooler days, the cozy interior of a craftsman house from the early 20th century provides a charming retreat. Bottlehouse prides itself on a diverse wine selection that prominently features unique wines from small-scale, boutique vineyards and natural or minimal intervention winemakers.
The rotating selection features regional and global wines. Bottlehouse offers wine by the half and quarter glass as well as full servings, ideal for those wanting to explore various vintages. Located in the Magnolia neighborhood, it’s a great place to enjoy light bites like baguettes with honey butter or more substantial dishes such as heirloom tomato and burrata, shaved asparagus salad, tuna crudo, and various sandwiches. For those not inclined towards wine, there are local beers, ciders, and house-made sodas available.</ bottlehouseseattle.com (206) 708-7164 1416 34th Ave, Seattle, WA 98122
In Madison Park close to Lake Washington, Parlour Wines is run by a husband-wife team previously managing a wine shop in Brooklyn. Their focus is on offering quality wines that tell a story. The venue serves as both a wine bar and a bottle shop, offering a curated assortment of fine wines in a cozy setting.
The quaint brick structure houses wines predominantly crafted from both estate and organic sources, with the same dedicated team overseeing the cultivation and wine-making processes. These artisanal wines, both delightful and unique, are sure to draw visitors back. On sunny days, enjoy your wine on the terrace, taking in the vibrant scenes of Madison Park. While Parlour Wines does not offer food, guests are encouraged to bring their own meals.
parlourwinesmp.com (206) 710-4632 1803 42nd Ave E, Ground Fl, Seattle, WA 98112
In Seattle’s bustling Capitol Hill area, L’Oursin, which translates from French to “sea urchin,” presents a stylish retreat. Serving as both a wine bar and a restaurant, it offers dishes inspired by northwestern France and serves as an ideal venue for an evening outing or a casual meet-up. It’s a personal favorite spot within the locale.
The wine selection at L’Oursin primarily features natural wines from France. Each wine on their menu is tagged as either traditional or adventurous, aiding patrons in their selection process. The wine list includes everything from pet nat to gamay, and from chenin blanc to cabernet franc, showcasing some of the lesser-known wine regions of France. After exploring the wine offerings, patrons can indulge in a variety of seafood-oriented small plates, including Alaskan scallops and raw albacore tuna.
loursinseattle.com(206) 485-71731315 E Jefferson St, Seattle, WA 98122
Itto’s Vino, a fresh addition to West Seattle, infuses the area with Mediterranean charm. Weekly, Itto’s showcases an ever-changing collection of wines available by the glass. Their unique selection emphasizes lesser-known wine regions and innovative, low-intervention wines from across the Iberian Peninsula. Patrons can explore wines from places like the Basque Country, Morocco, Georgia, and Portugal at this welcoming local venue. For those indecisive about their wine choices, Itto’s Vino offers curated wine flights. Guests pick a country or wine style, and the bartenders prepare a personalized flight of three wines. In addition, the bar crafts exquisite cocktails and provides options for non-alcoholic wine drinkers.
In addition to its wine offerings, Itto’s Vino presents a dynamic and flavorful Mediterranean-inspired menu. Visitors are encouraged to arrive with an appetite to enjoy the full array of Spanish-inspired tapas. Delicious offerings include Basque cheeses, various cured meats, sardines, spicy mackerel, and piquillo peppers stuffed with tantalizing fillings.
ittosvino.com4158 California Ave SW, Seattle, WA 98116
Few places capture the essence of Seattle like an airport-themed bar. Flight Wine and Chocolate pays homage to the city’s rich aviation history and its ties to Boeing Airplanes. Located in Capitol Hill, this unique wine bar is all about celebrating Washington’s finest wines, served in what else but wine flights.
While you’re welcome to enjoy a single glass, the highlight here is the curated wine tasting experience. It’s best to make a reservation, though walk-ins are also accepted. At Flight Wine and Chocolate, the aim is to showcase Washington’s vinicultural achievements with tastefully selected flight options. You can choose from First Class and Business Class flights featuring local Washington and Oregon wines, or opt for the International Flight that includes a selection of mainly French wines.
Enhance your wine flight with a selection of chocolates that perfectly complement the wines. Chocolate offerings change regularly, with previous selections including unique flavors like raspberry lemongrass, hibiscus pink peppercorn, chocolate cream, and lavender. Those with a penchant for sweets will relish pairing their flight with dessert wines at Flight Wine and Chocolate.
flightwineandchocolate.com (206) 712-6919
1300 E Pike St, Ste 103, Seattle, WA 98112
At Princess and Bear, a wine bar nestled in South Park, there’s a commitment to a finely curated theme. Unlike other establishments that may feature a broad range of French wines, this bar dedicates itself exclusively to those from the Languedoc Roussillon area, drawn by its rugged landscapes and old vine artisan wines. It was the passion of owners Carol Bailey and Steve Medwell, who perceived a shifting American palate and provided a niche for more refined tastes. Spanning from Provence to the Pyrenees along the southern border of France, the Languedoc region is replete with untouched vineyards and boutique winemakers. Many local producers favor crafting blends rather than focusing on single-varietal offerings.
A visit to Princess and Bear almost feels like a journey to the picturesque Languedoc itself. Though it’s physically located far from the Pyrenees, the bar boasts an exquisite assortment of artisan wines that embody the old-world charm, innovation, and distinct terroir of one of France’s most overlooked wine locales. It stands as an exceptional guide to Languedoc wines. Additionally, Princess and Bear enriches its patrons’ experience with monthly activities like French Conversation nights, Paint and Sip sessions, and winemaker series.
For more details, visit theprincessandthebear.com(206) 323-4757309 S Cloverdale St, Suite A1, Seattle WA 98108.
The local wine scene experienced a seamless transition when Fable All Day sprung up in the location once occupied by Petite Soif wine bar during the summer of 2023. Situated in Beacon Hill, south Seattle, the newly opened establishment continues the legacy of its precursor, focusing on natural wines with minimal intervention, all set within a beautifully designed, light-filled environment.
Beyond its delightful range of wines, Fable All Day also serves as a day-long café and has become a top pick for those who work remotely. It’s one of my preferred spots within the city for writing. Just find a spot, set up your laptop, and perhaps enjoy a glass of wine to spark your creativity.
For those who aren’t into wine, there’s a selection of local beers, coffees, and non-alcoholic drinks available. Make sure to try the daily variety of freshly baked goods or treat yourself to the extensive brunch and dinner offerings available throughout the week. Fable All Day additionally organizes winemaker evenings roughly once a month, providing a unique opportunity to learn more about the production of your favorite wines.
fableallday.com 3309A Beacon Ave S, Seattle, WA 98144
Seattle’s Fremont neighborhood is renowned as a prime location for exploring the city’s vibrant food and wine scene. Among the many esteemed wine bars in Fremont, Esters Enoteca offers a distinctly nostalgic vibe with its black and white tiled floors and a diverse collection of artwork that add to its charm.
While Esters isn’t solely a wine bar, it offers daily selections of red, white, and rosé wines at competitive prices. The wines are unique and enjoyable, complemented nicely by a delicious food menu featuring tapas, paninis, and pasta for lunch. Esters is also known for crafted sangria and vermouth spritz, as well as other cocktails and an array of non-alcoholic beverages. Consider visiting during the evening happy hour or on Thursdays when a wine purchase includes a complimentary scoop of paella.
estersenoteca.com (206) 295-1903 3416 Fremont Ave N, Seattle, WA 98103
The Ballard area in northern Seattle offers a serene retreat from the city’s hustle. Close to the Ballard Locks and Puget Sound, Ballard has a noticeable maritime influence, reflected in many of its local businesses. One such place is the new Halfseas Wine and Bottle Shop, which embraces this nautical theme. Inspired by the timeless connection between wine and the sea, Halfseas promotes community, joy, and the unique experiences wine offers.
Halfseas started as a monthly wine club during the pandemic, which evolved into a pop-up shop, and finally, a brick-and-mortar wine bar and shop. Visit this cozy venue to enjoy a glass of wine, possibly alongside engaging conversations, featuring wines that are not typically found in regular grocery stores. The shop hosts monthly tastings and offers a patio perfect for enjoying wine in good weather.”+
halfseaswine.com 5413 6th AVE NW, Seattle, WA 98107
An appealing and distinctive location in Seattle’s Phinney Ridge area, Chez Phinney draws its inspiration from the time spent by Julie and Andrew Goldstein in European wine bars. Situated on the vibrant Greenwood Ave, this self-service venue features 24 wines available for sampling by the ounce. Guests can try a variety of wines with a one-ounce taste before selecting their preferred quantity, whether a half or a full glass.
The selection of wines changes frequently, featuring both local varieties from the Pacific Northwest and classics from established Old World regions. If you are interested in sparkling wines, Chez Phinney offers a robust selection including Prosecco, cava, crémant, and pet nat. For those preferring non-alcoholic options, the bar provides mocktails, non-alcoholic wines, spritzes, and sparkling waters. To complement the wines, Chez Phinney offers traditional wine bar snacks such as cheese, dips, olives, bruschetta, and tapenade, enhancing your tasting experience.
chezphinney.com(206) 656-7400 7400 Greenwood Ave N, Seattle, WA 98103
As a resident and enthusiastic follower of the local wine scene in Seattle, I have intimately explored the wine offerings of the area time and again. I have a passion for discovering local bars that champion lesser-known vineyards and vintners, presenting wines that one wouldn’t typically find in regular dining spots or supermarket aisles. While Seattle boasts countless excellent wine bars, the ones listed here are particularly notable to me, places to which I find myself continuously returning.
My personal explorations have taken me to various noteworthy spots including Left Bank, Fable, L’Oursin, Le Caviste, La Dive, Esters Enoteca, Light Sleeper, Princess and Bear, Bottlehouse, and Footprint Wine. Additionally, I continually seek out promising new establishments, often identified through diligent research, local word-of-mouth, and online critiques. These venues have all garnered high praise and share a commitment to serving exceptional, memorable wines with unique backgrounds.
Read the original article on Tasting Table
Dolly Parton’s Busy Schedule: From Sipping Her New Wine to Watching Her Broadway Show Debut
Well hello, Dolly. It’s so nice to have you in so many different spaces these days.
The iconic country singer on Thursday announced her latest project, Dolly Wines.
“I’m very excited to officially launch @dollywines today!,” she posted on social media. “Crafted with love, these wines are the perfect addition to spending time with family and friends. So let’s raise a glass together!”
The announcement comes soon after news that Parton is also developing an autobiographical Broadway musical.
“Hello, I’m Dolly! I’ve been writing my life story as a Broadway musical for several years and I’m proud to announce we are finally developing ‘Hello, I’m Dolly – An Original Musical’ for the Broadway stage,” she earlier posted.
“Hello, I’m Dolly” is also the title of Parton’s first studio album.
The show’s score will feature music and lyrics by Parton and a book by Parton and Maria S. Schlatter, who co-wrote Parton’s holiday film, “Christmas on the Square.”
A new attraction, The Dolly Parton Experience, recently opened at her theme park, Dollywood, in Pigeon Forge, Tennessee.
Top Mistakes to Avoid in Whiskey Storage According to Experts
A good whiskey isn’t the kind of drink you’re going to shoot your way through with friends in one sitting. Rather, it’s something to be sipped and savored, with its caramel hue from the aging process. Plus, if you’re a connoisseur, you’ve probably got several bottles on the go with various notes and flavor profiles, plus some unopened ones that you’re saving for a special occasion. This might leave you wondering how best to store your whiskey. Or, perhaps you’ve noticed a drop in the quality of bottles you’ve had open for a while, and you’re wondering what you’re doing wrong.
We spoke to some folks in the know to uncover the mistakes experts want you to stop making when storing whiskey. After all, it’s a shame for an expensive bottle to start tasting off because you’ve made some errors in keeping it. From storing it at the wrong temperature to letting the cork dry out, there are all kinds of things you might be doing wrong with your whiskey collection.
Luckily, our collection of distillers, whiskey brand owners, and spirit distributors know all these mistakes and how to avoid them. Once you’ve read this article, you’ll be aware of the common missteps and what to do instead to keep your booze at its best. There’s nothing to be embarrassed about — practically everyone makes some of these mistakes. But armed with this information, you’ll never make them again.
Read more: Popular Vodka Brands Ranked From Worst To Best
“Whiskey is typically best stored at room temperature, around 15 to 20 degrees Celcius (59 to 68 degrees Fahrenheit),” says Mario Perez, JD, CEO of House of Wine, Beer, and Spirits. This means the fridge is out when it comes to storing your whiskey. Not only does it unnecessarily take up precious refrigerator space, but it’s not good for your whiskey. It might seem to make sense that the cool temperatures of a fridge would make alcohol last longer — after all, it’s where you store your perishable food — but it’s just not the same with whiskey.
Why is room temperature the best option? “It helps preserve the flavor profile,” says Bill Welter, co-owner of Journeyman Distillery. “Temperature shifts that are too hot or too cold could alter the chemical composition of the whiskey, which will impart different, potentially undesirable flavors,” he adds. Perez agrees that low temperatures can impact the flavor, remarking that “if it gets too cold, the flavors and aromas may become less pronounced.”
Brent Elliott, master distiller for Four Roses Bourbon, has a slightly differing opinion. He doesn’t believe that cold affects the flavor of whiskey but says that “it could cause flocculation at certain alcohol proofs if the product was not chill filtered.” Flocculation is where the oils in whiskey come out of suspension with the? liquid, causing cloudiness. In most cases, this will reverse when the whiskey warms back up, but there are some cases when flocculation is permanent.
We’ve told you why you shouldn’t store whiskey somewhere too cold, but you should also avoid storing it somewhere excessively warm. As mentioned earlier, you should store your whiskey at room temperature, and temperatures ideally shouldn’t exceed 68 degrees Fahrenheit. So, an air-conditioned house should provide the temperature range that you need. In fact, Bill Welter says that whiskey is fine stored up to 80 degrees Fahrenheit, so even if it sometimes gets a little toasty in your house, it shouldn’t be a problem.
But what happens if your whiskey does get too hot? “Exposing the liquid to extreme heat for extended periods of time could affect the flavor,” says Brent Elliott. He adds that it’s particularly a problem “if it has a porous cork closure where the more volatile compounds could escape the bottle and change the balance of flavor.” Nicole Young, CEO and founder of Frisky Whiskey, also notes that evaporation is a potential issue when you let your bottles get too hot.
And that’s not the only downfall of excessive temperatures. “If whiskey gets too hot, it can expand and potentially cause the cork to loosen, leading to oxidation and spoilage,” warns Mario Perez. The solution is simple, of course — don’t keep your whiskey somewhere warm. Store it at a moderate room temperature, and you’ll be able to enjoy it at its best for longer.
It’s not just letting your whiskey get too hot or too cold, it’s frequent fluctuations in temperature that can impact the quality and lifespan of a bottle. “Storing your whiskey at a consistent temperature is key to preservation and potency,” says Nicole Young. Temperature fluctuations can make whiskey taste flat and dull. Rather than the bright, complex flavors you’d expect from a favorite bottle, temperature changes can leave it all tasting rather one-note.
“Consistent temperatures are preferable for storing whiskey,” says Mario Perez. “Frequent temperature fluctuations can cause the liquid to expand and contract, which may impact the integrity of the whiskey over time,” he adds. This means avoiding storing your whiskey anywhere that might end up vacillating between hotter and cooler temperatures. Places where this could be an issue include unheated garages, outbuildings, or cabinets next to the stove.
Finding a stable storage spot for your whiskey is relatively straightforward. It’s essential to keep it in an area where the temperature remains constant. While a few degrees of fluctuation within room temperature norms isn’t disastrous, extreme and frequent changes can alter the whiskey’s taste. A good storage location could be a pantry or a cupboard away from heat sources like stoves or heaters.
Many whiskey bottles are sealed with cork stoppers. Should your bottle have one, it’s crucial to prevent the cork from drying out, which is a common oversight that can seriously affect your whiskey’s freshness and flavor. Neglecting this can lead to a swift degradation in quality.</QUENCE against the cravings, and be mindful of your triggers. It could make all the difference.
Why does a dry cork matter so much? According to Mario Perez, “When a cork dries, it may shrink, allowing air to seep in and cause oxidation, which diminishes the whiskey’s flavors.” If neglected, the cork might also crumble, making issues worse. Nicole Young adds that a crumbly cork “can break down and spoil the whiskey’s aroma.”
The remedy is quite straightforward. Annually, invert the bottle for about 20 to 30 seconds to saturate the cork with whiskey, maintaining its moisture. While the alcohol vapor in the bottle helps keep the cork damp, it might not be sufficient over time. This moisturizing step is important for bottles utilizing real cork. Bill Welter notes, “Today, most new whiskey producers opt for synthetic corks,” but high-end and vintage collections might still feature natural cork.
Some people believe that storing whiskey on its side, similar to how wine is stored, is appropriate, but this is incorrect. It’s one of the many false facts about whiskey that people mistakenly accept as true. Although it’s important to prevent the cork from drying out, allowing it to remain soaked in alcohol can cause damage. The alcohol content in whiskey is significantly higher than in wine, which can deteriorate the cork over time if the bottle is laid sideways.
“You definitely want to store whiskey upright since laying it on its side can impact the cork, which will, in turn, interfere with the character of the liquid,” states Nicole Young. It’s critical to avoid having bits of cork in your whiskey by keeping the bottle upright. If the cork does end up breaking into your whiskey, a solution is to filter the liquid through a fine mesh sieve.
Bill Welter points out that “Temperature fluctuations outside of the above range could prompt leakage while storing on its side.” Additionally, leaking is more likely if your bottle has a screw cap instead of a cork, as screw caps do not seal as tightly after being opened. To prevent any accidental spills and preserve your whiskey, it is advisable to store bottles in an upright position.
Whiskey is highly regarded in the U.S., to the extent that it was even deemed medicinal and avoided being banned during Prohibition. If you are storing your whiskey in areas exposed to sunlight, such as open shelving or kitchen counters, you are exposing it to harm. Sunlight is detrimental to whiskey and should be kept away from the bottles to maintain their quality.
All our experts concur on the importance of storing your whiskey bottles in a shaded area free from direct light. “The ideal way to keep whiskey is in a dark spot away from sunlight, as it can cause the whiskey to evaporate and lose its freshness,” notes Nicole Young. Mario Perez acknowledges the detrimental effects of sunlight: “The interaction with direct sunlight can speed up aging and spoil the flavor.” He further explains that “Ultraviolet rays have the potential to diminish the whiskey’s quality as time passes.”
Bill Welter stresses that UV rays don’t just degrade the whiskey; they modify the chemical composition, influencing its taste, color, and scent. He advises, “I recommend keeping your whiskey in a sealed cupboard.” Suitable storage includes a pantry, kitchen cabinet, or dedicated drinks cabinet. This might disappoint those who like to display their collections, yet it ensures that the whiskey remains in excellent condition.
You may be disposing of whiskey prematurely believing it’s past its prime if it has been opened. However, Nicole Young points out, “A whiskey that hasn’t been opened, if stored correctly, can last indefinitely.” Therefore, if you’re building a collection or saving a special bottle for an occasion, there’s no rush to consume it. Properly preserved, it could last indefinitely.
While whiskey once opened does not expire, Bill Welter notes that “its chemical makeup can slightly shift due to oxidation,” although this is generally minimal with proper storage.
But, if you think that an old bottle will taste better, that’s not the case. Whiskey doesn’t age in the bottle. It should taste roughly the same whether it’s been bottled for a day or a decade. Aged whiskey is highly prized, but this will have been aged in a cask or barrel. It’s this contact with wood that gives whiskey some of its most distinctive flavor. So, a 12-year-aged whiskey will remain a 12-year-aged whiskey even if you’ve had the bottle for 10 years. Any flavor changes within a bottle of whiskey are usually negative, not positive.
While you can keep unopened whiskey indefinitely, the same isn’t true for open bottles. As soon as you open them, a slow process of oxidation begins and the clock starts ticking on the lifespan of your whiskey. “Generally, an opened bottle of whiskey can remain good for a year or two, depending on factors like the bottle’s level and the presence of any additional air exposure,” says Mario Perez. Some of our experts argue that it can last a little longer. Nicole Young says that open bottles can keep for up to five years — though they’re fresher before the three year mark.
The more headroom a bottle has — that’s the space between the alcohol in the bottle and the lid or stopper at the top — the quicker it will oxidize. So, a two-thirds full bottle will stay fresh and good-tasting for longer than one that just has a third left in it. Bill Welter says the lower the fill level, “the more likely it can oxidize more quickly, which will change the flavor profile.” This is because “a portion of the more volatile components move into the headspace,” explains Brent Elliott. “This changes the balance of flavors and the overall profile,” he adds, noting that the change is similar to what happens when you let a glass of whiskey breathe for a long period of time — and letting your whiskey breathe is a good thing.
“One common mistake people make is storing whiskey in a humid environment,” says Mario Perez. “High humidity levels can cause labels to peel off, affect the integrity of the cork, and potentially lead to mold growth.” This means there are a number of reasons to avoid storing your whiskey somewhere humid.
So, what’s the solution? “It’s best to keep your whiskey in a cool and dry place,” Perez remarks. Usually, humidity is not a significant concern in most homes, therefore keeping your bottles indoors typically means they won’t be exposed to an overly moist environment. However, it’s important to remember certain areas in your home, like near a cooktop or in bathrooms and laundry rooms, do tend to have higher humidity. By avoiding these areas, you can prevent moisture-related issues with your whiskey storage.
If you reside in a humid region and possess a substantial whiskey collection you’re not willing to jeopardize, getting a dehumidifier might be a good idea. Placing even a small dehumidifier in a cabinet or pantry can create a controlled environment ideal for maintaining the condition of your bottles. This might be excessive for most, but in specific cases, it’s a worthwhile consideration.
The primary reason for whiskey losing its flavor once opened is oxidation, a complex process where oxygen interacts with the liquor, altering its aroma and taste. Minimizing the amount of oxygen in a sealed bottle can extend its tastefulness. Considering the unique ways to drink whiskey, it’s beneficial to prolong its life so you can savor it before it begins to degrade.
Bill Welter offers a crucial tip for extending your whiskey’s lifespan. “If you open a bottle of whiskey and consume half of it but plan to keep it for a long while before drinking it again, I suggest using a wine stopper that enables you to vacuum the air out of the bottle to hinder oxidation,” he advises. These stoppers not only block more oxygen from entering but also extract the existing air from the headspace, creating a vacuum. This minimal presence of oxygen significantly slows down oxidation, helping to preserve the freshness and authentic flavors of the whiskey.
It can be a mistake to assume that every bottle needs to be kept under the exact same conditions. After all, there are so many types of whiskey that it doesn’t make sense that they should all be stored in an identical manner. “Remember, each whiskey brand may have specific recommendations for storage, so it’s always wise to refer to their guidelines if available,” says Mario Perez.
Most bottles have fairly similar requirements — keep them at room temperature, somewhere dark with normal humidity, stored upright. However, there will occasionally be drinks with more specific requirements. For instance, a blended, flavored whiskey with a lower alcohol content might need refrigeration or may have a shorter shelf.Magenta once opened. If you’re unable to find specific storage instructions, it’s safe to assume that it should be stored the conventional way, utilizing the tips and advice you’ve learned in this article.
Read the original article on Mashed