Celebrating 150 Years: Top Pinot Noir and Chardonnay Vineyards Craft Exclusive Champagne Wine
A widow was instrumental in pioneering the popular Brut Champagne style 150 years ago, and today, a notable woman commemorates her legacy with the launch of an exclusive champagne.
Two glasses of Champagne
The cellar of Champagne Pommery
An unexpected explosion, followed by a cascading fountain of champagne and flying glass shards, alarmed the visitors greatly, some of whom trembled with fear. Yet, this did not deter them from returning, often with more friends and family in tow. They were drawn to a captivating adventure, plunging more than 100 feet below ground by descending 116 steps into a vast subterranean realm adorned with dramatic sculptures etched into the chalk walls. This extraordinary experience, a pinnacle of amusement during those times, was surprisingly the achievement of one individual—a widow from the late 19th century in the renowned Champagne wine region.
A tableau carved into the Pommery cellar walls
In 1868, Madame Pommery initiated a significant construction project in Reims, located in the illustrious Champagne region of France. This venture extended over 11 miles and delved deep into the earth’s chalk-rich strata. Being an art enthusiast, Madame Pommery had an artist sculpt legendary scenes into the chalk walls, which came to life as visitors illuminated them with candles while touring the tunnels beneath the Champagne Pommery estate. At the time, creating thicker glass Champagne bottles to withstand internal pressure was unknown, leading to occasional bottle explosions. Ingeniously, Madame Pommery supplied visitors with fencing masks for protection against such accidents.
In a groundbreaking move in 1874, Madame Pommery introduced the iconic Pommery Brut Champagne. Before this, most Champagnes were sweetened heavily with sugar and considered dessert wines. Madame Pommery’s creation of the dry Brut style redefined Champagne as a beverage suitable for consumption before, during meals, or on its own.
To commemorate this significant innovation, the Vranken family, current owners of Champagne Pommery, led by the formidable Nathalie and her daughter Pauline, is releasing a special cuvée named Apanage 1874.
Champagne Pommery ‘Apanage 1874’ Brut NV
Six years prior, Champagne Pommery’s cellar master Clément Pierlot was entrusted by Nathalie Vranken with the significant duty to craft a special champagne to celebrate Madame Pommery’s illustrious accomplishments. He concocted a blend predominantly sourcing great vintages from 2018, 2015, and 2012, supplemented with 18% reserve wines from the ancient Pommery vaults for added intricacy. The blend primarily involves Chardonnay and Pinot Noir from stellar vineyards including those of Premier or Grand Cru status, and rare plots such as the Les Clos Pompadour on Pommery’s estate. This vineyard is among the esteemed enclosed vineyards in the Champagne region, renowned globally. Clément believes that Apanage 1874 aligns with the maison’s historic practices, merging the “delicacy and precision of a modern creation with the depth and complexity of the Pommery legacy.”
Madame Pommery
Madame Pommery was a celebrated supporter of the arts, transforming the Pommery cellars into a stunning art gallery through her patronage. Continuing this legacy, current proprietor Nathalie Vranken mirrors this profound art enthusiasm, annually hosting the EXPERIENCE POMMERY exhibit for two decades, featuring over 300 international artists within the Gallo-Roman cellars of the estate. Acknowledging its cultural and historical significance, the Pommery estate has been recognized as a UNESCO World Heritage Site since 2015.
Pommery Victorian-style estate
Art has always been a driving force in Nathalie’s life and everything about Pommery, the innovation to excel with making sparkling Champagne wine, the gorgeous Pommery Victorian-style estate with Gallo-Roman cellars and the dedication to art for over a century, represents everything she loves about her favorite artists: innovation, excellence, commitment, beauty and soul. Yet recently, other famous Champagne houses have also taken on art projects and Nathalie thought that perhaps it was time to stop her art exhibition at Pommery as it seemed the combination of art and Champagne was everywhere now. For a brief moment, she questioned herself, saying, “Is this it? Am I done?” then, the minute she said it, that passion reignited within her and she fiercely stated, “No, I want to do it forever.”
And so, she called her latest exhibition “Forever,” bringing in many of the past creative works of art that have thrilled guests over the years. At the center of the exhibition is a gigantic sculpture in the shape of a pink heart that represents a heart that beats forever. The heart started with Madame Pommery and today it continues with Nathalie, 150 years of devotion that would transport Champagne lovers to a world of radiance and magic.
Champagne Pommery ‘Apanage 1874’ Brut NV
Champagne Pommery ‘Apanage 1874’ Brut NV features primarily Pinot Noir and Chardonnay, sourced from premium Grand Cru and Premier Cru locations, including Pommery’s exclusive Les Clos Pompadour, with a minor addition of Pinot Meunier. This exceptional Champagne is crafted using top vintages from the last 15 years, predominantly from 2018, 2015, and 2012, complemented by 18% older reserve wines. This combination provides an intricate complexity, celebrating a significant milestone. It exhibits a captivating aroma of freshly baked brioche, complemented by hazelnut and white flowers, with a palate of creamy fine bubbles, vivid lemon curd, and peach crumble, all balanced by sharp acidity and a lingering mineral-laden finish.
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Two Crucial Details Every Bourbon Expert Looks for on a Whiskey Label Before Purchase
For whiskey lovers, perusing the kaleidoscope of light amber to darker mahogany spirits in the liquor store is an experience to relish. Seemingly endless choices fill the shelves, but only one will end up filling your glass. Understanding this, a touch of FOMO commonly creeps in. With so many options, how can you determine which one you’ll enjoy the most? Which browns are best, and can you know if a whiskey is good just by looking at it?
To get answers, Foodie contacted Chris Blatner, an executive bourbon steward, founder of Urban Bourbonist, LLC, and the executive director of Bourbon Charity. One of the first two things Blatner searches for when picking out a whiskey is where it came from. He says, “I am always looking to see where the bourbon was made, the state of origin, as well as the distillery that made it. This will give you some clues as to the quality of the product.”
Contrary to what some believe, bourbon does not have to be made in Kentucky. It can only be made in the United States, but different states distill it under varying conditions. Cold winters and hot summers in the Bluegrass State create an optimal environment for aging the liquor that accents its sweeter notes. States with more arid conditions experience different environments during distillation, which affects the interaction between spirit and barrel and therefore the final flavor profile. After you’ve learned where a whiskey comes from, Blatner also recommends taking a look at the age listed on the label.
Read more: The Sweet Reason Mexican Coca-Cola Tastes Different
Most folks understand that the longer a spirit ages, the more flavor aging barrels impart to the liquid. “I’m also looking for an age statement,” says Blatner. “Typically I want my bourbon to be at least 4 years old which is a minimum amount of time in a barrel to start taking on some nice flavors and transform into a quality product to drink.”
While some whiskeys come with a no-age-statement printed on the label, many others proudly display how long the liquor has matured before it was released for distribution. Older varieties are not necessarily better whiskeys, but the aging process does help to soothe some of the harsher flavors detected in younger spirits. The precise amount of time it takes for bourbon and other similar liquors to reach peak drinkability varies, but many believe that bourbons are just right after maturing for between four and eight years.
The type of barrel the spirit ages in also affects the flavor profile, but no matter the kind of barrel used to mature the liquor, it takes time to develop the delicate sweet notes expert connoisseurs long for when they take that first sip. While we’re often urged to not judge a book by its cover, when it comes to whiskey, it would serve you well to take a gander at the label before making your final decision on what to take home.
Read the original article on Foodie.
Unveiling Ancient Secrets: How the Mesopotamians Brewed Their Beer
Tate Paulette adds bappir to a fermentation vessel while trying to replicate an ancient beer. Photo by Brian Zimerle.
While working on his dissertation about grain storage in Mesopotamia, Tate Paulette joined forces with the Great Lakes Brewing Co. in Cleveland and the University of Chicago’s Institute for the Study of Ancient Cultures to recreate a Mesopotamian beer.
Positioned between the Euphrates and Tigris Rivers, the now called Iraq, northern Syria, and southeastern Turkey was the birthplace of the world’s first cities. Around 3400 to 3200 B.C., Mesopotamia introduced the earliest writing systems, and notably, a frequent subject was beer.
Historical beer from this region was crafted using malted barley, yet was devoid of hops. Paulette suggests the use of aromatics was likely. The exact nature of the beer from this time is uncertain, with possibilities ranging from a thick, porridge-like concoction to a more liquid, drinkable version. It’s theorized that more viscous beers might have been consumed with straws to strain out solid particles.
“In the Land of Ninkasi” tells the story of the world’s first beer culture.
As for the experimental brewing project, the team worked on a beer using no hops, replicating the brewing process as closely as possible and dubbing the beer, Enkibrew, named for Enkidu, a mythological character from The Epic of Gilgamesh. The team also made a version using modern equipment and a modern yeast source. It tasted somewhat like a Belgian saison.
For Paulette, the journey resulted in a book — In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia.
2025 Rum Rebate Faces $31 Million Reduction Compared to 2024
The Virgin Islands received nearly $31 million less in rum cover-over payments for 2025 than it received in 2024, as announced by the U.S. Department of the Interior on Thursday.
The anticipated rum tax rebate for 2025 amounted to $181,068,638, which was $30,970,946 less than the $212,039,584 sent for 2024. The amount received in 2024 was $14 million less than what was allotted in 2023. Links to more information about these figures can be viewed here for 2024 and here for 2023.
According to the territory’s Revised Organic Act, essentially acting as the constitution, any excise tax collected on rum produced in the Virgin Islands and exported to the mainland U.S. is transferred back to the Virgin Islands. Every year, the V.I. government provides an advance estimate of these rum excise taxes to the Interior Department’s Office of Insular Affairs, to facilitate a payment by September of each fiscal year.
Adjustments to these payments are calculated and issued based on the advance amounts from rum excise taxes derived from the Virgin Islands against the actual receipts collected by the federal government. For the fiscal year 2025, the advance payment to the V.I. government was calculated using the rate of $10.50 per proof gallon.
The rate had been capped at $10.50 since 1984, with brief fluctuations.
The rate changed to $13.25 in 1999 but required annual approval by Congress, making the territory’s financial planning uncertain. The federal Bipartisan Budget Act of 2018 set the per-gallon rate to $13.25 for five years following the back-to-back Category 5 hurricanes of September 2017, but that expired at the end of December 2021.
Governors and congressional delegates have long pushed for a higher rate, with Gov. Kenneth Mapp advocating shortly before the storms.
The per-gallon rate is crucial as legislation was signed into law in February 2022 to use the cover-over funds to stabilize the Government Employees’ Retirement System, projected to run out of funds by October 2024, according to GERS actuary Segal and Company.
Angel Dawson, the administrator of GERS, communicated that his estimates showed a significant reduction in the rum cover-over revenue, amounting to $47.4 million less than the previous year.
“We do not possess specific details about this issue yet. Nonetheless, it warrants attention for GERS, which anticipates receiving about $158 million on October 1 through a ‘funding note’ from the yearly cover-over revenue,” Dawson explained via text on Friday evening. “It seems GERS will face a shortfall again. Our actuaries predict we can sustain liquidity until at least 2036 with our current financial setup. However, they also suggest that our capacity to maintain retiree payments could become critical between 2037 and 2039 should the funding note fall short for another two years.”
Dawson highlighted that GERS achieved an investment return of $124 million in less than two years, which is a 31 percent increase from $400 million in September 2022 to $524 million by July.
“However, as I presented to the Virgin Islands Legislature just last week, our marketable assets could have been at least $34 million higher if we had received the complete allocation from the ‘funding note’ last year. When considering the time value of money and lost opportunity for investment income, the actual loss would have been even more significant,” Dawson added.
Neither the offices of Governor Albert Bryan Jr. nor Delegate to Congress Stacey Plaskett responded to requests for comment about the Interior Department’s announcement.
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The Virgin Islands received nearly $31 million less in rum cover-over payments for 2025 than it did in 2024, the U.S. Department of the Interior announced Thursday.
The estimated rum tax rebate for 2025 was $181,068,638 — $30,970,946 less than the $212,039,584 the territory was sent for 2024, which was $14 million less than allotted in 2023.
Under the territory’s Revised Organic Act, which serves as the territory’s constitution, any excise tax collected on rum manufactured in the Virgin Islands and exported to the mainland United States is transferred to the Virgin Islands. The government of the Virgin Islands provides an advance estimate of rum excise taxes to the Office of Insular Affairs at the Interior Department each year to facilitate a payment by September of every fiscal year.
Adjustments are made based on the initial estimates from rum excise taxes originating from the Virgin Islands versus the actual receipts collected by the federal government, as stated in a release. The fiscal year 2025 advance payment to the Virgin Islands government was calculated at a rate of $10.50 per proof gallon.
This rate has been fixed at $10.50 since 1984, although there were temporary changes.
The rate was increased to $13.25 in 1999 but required annual congressional approval, which made financial planning for the territory challenging. The Bipartisan Budget Act of 2018 established the per-gallon rate at $13.25 for five years after the consecutive Category 5 hurricanes in September 2017, but this provision expired at the end of December 2021.
Governors and congressional delegates have long pushed for a higher rate, with Gov. Kenneth Mapp making such a plea just weeks before the storms.
The per-gallon rate is of particular importance since legislation was signed into law in February 2022 to use the cover-over funds to stabilize the Government Employees’ Retirement System, which was forecast to become insolvent by October 2024, according to GERS actuary Segal and Company.
Angel Dawson, administrator of GERS, said his calculations had an even deeper cut to the rum cover-over. He puts the figure at $47.4 million less than last year.
“We do not yet have any details regarding this matter. However, it is of concern to the GERS, which is scheduled to receive approximately $158 million on Oct. 1 under a ‘funding note’ paid by the annual cover over revenue,” Dawson said by text Friday evening. “From all appearances, the GERS will, once again, be short-changed. While our actuaries project that we will remain liquid through at least 2036, given our present financial structure, they also forecast that the system’s ability to continue paying retires will be threatened between the years 2037 and 2039 if we were to experience just two more years of funding note shortfalls.”
GERS put together a $124 million investment return in less than two years, increasing 31 percent from $400 million in September 2022 to $524 million in July, he said.
“However, as I testified to the Virgin Islands Legislature just last week, our marketable assets would have been at least $34 million higher had we received the full amount pledged under the ‘funding note,’ last year. Given the time value of money and the accompanying lost investment revenue opportunity, in actuality the amount would have been even greater,” Dawson said.
Neither the offices of Gov. Albert Bryan Jr. nor Delegate to Congress Stacey Plaskett responded to requests for comment about the Interior Department’s announcement.
10 Cozy Cocktails Perfect for Sipping This Fall
Let’s get autumnal.
Fall, more than any other season, seems to invoke visceral, specific sense memories around the food flavors that emerge during this period — baked apples with warming spices, sweet potatoes and candied pecans, tender figs and tart cranberries. It’s harvest season for everything from walnuts and almonds to figs, pears, and pumpkins, and the autumnal yield is rich and abundant.
Related: 11 Warming Drinks to Make This Fall
Naturally, the drinks we favor take these flavor cues as well. The shorter days and longer nights usher in more brown spirits, with spicy whiskeys, brandies, and aged rums taking center stage. Ingredients like coffee, maple syrup, apple cider and bitter walnut liqueur start to sneak into our Whiskey Sours and Margaritas and Old Fashioneds. These are layered, complex cocktails meant to be savored when the world gets a little more cozy.
Here are our favorite fall cocktails to help guide you into cooler, crisper days and cozy, spice-filled nights.
This spicy, agave forward cocktail with fig-ginger syrup, smoky mezcal and bright lemon juice from bartender and activist Ashtin Berry has a kick in more ways than one. Make the fig-ginger syrup ahead of time and save the spicy sweet solids to puree as a spread. A garnish of fresh, ground nutmeg make this batched sour cocktail especially autumnal.
Julia Hartbeck
Bourbon and maple syrup blend harmoniously and are often found in autumn-themed cocktails. A prime example is a twist on the Old Fashioned, shared by Robb Turner, proprietor of the New York-based Crown Maple. His recipe involves bourbon, a muddled orange wheel, fresh lemon juice, Angostura bitters, and a dark amber Grade A maple syrup, which boasts a richer color and taste than its lighter counterparts.
Food & Wine / Tim Nusog
This variant of the Manhattan cocktail from the days before Prohibition introduces a robust mix comprised of spicy rye whiskey, dry vermouth, maraschino liqueur, and Amer Picon. This bittersweet French liqueur is quite rare in the U.S., but can be adequately replaced by either Bigallet China-China Amaro, Amaro Ciociaro, or Ramazzotti maintaining the cocktail’s robust essence.
This vibrant and energizing cocktail perfect for the colder seasons fuses bourbon, coffee liqueur, maple syrup, cold brew concentrate, and walnut bitters. It is ideally served over a solitary clear ice cube supplemented with a scattering of coffee beans for garnish.
Chelsea Kyle / Food Styling by Drew Aichele
Enhance your Margarita this autumn with ample apple cider and a hint of cinnamon. This drink includes tequila, orange liqueur, Cointreau, fresh lime juice, and apple cider, making it ideal for enjoying after apple picking or as a festive Thanksgiving appetizer. For an added touch, coat the rim of your Margarita glass with a sugar-cinnamon mix and adorn with a fresh apple slice and cinnamon sticks.
Nocino, a walnut liqueur derived from green walnuts and infused with spices such as star anise, cloves, cinnamon, and vanilla beans, transforms a Cognac-based sour cocktail into a delightful treat perfect for chilly weather. The addition of lemon juice, simple syrup, and Angostura bitters harmonizes the earthy and floral essences, crafting a richly flavored beverage ideal for cold seasons.
Pomegranates, quintessential autumn fruits, excel in agave-based cocktails. A particular punch recipe created by Kaitlyn Stewart, a bartender from Vancouver, merges blanco tequila with pomegranate and lime juices, alongside ginger tea and maple syrup. The vibrant pomegranate juice pairs beautifully with the sharp, unaged tequila, while the maple syrup adds a touch of warmth. Stewart suggests serving this concoction in tea cups to enhance its festive appeal.
Food & Wine / Photo by Brie Goldman / Food Styling by Kelsey Moylan / Prop Styling by Gabriel Greco
Looking for a pre-dinner cocktail that will whet your guest’s appetites without knocking them out? Opt for this traditional Basque Country aperitivo that looks similar to a Negroni but with half the alcohol. Spanish vermouth provides the base, with smaller portions of gin and Campari supplying a sturdy backbone and a bittersweet kick.
Inspired by the Brooklyn cocktail, Jim Meehan and John Deragon introduced the Newark cocktail in 2007 for the autumn menu at the renowned New York City bar, PDT. This cocktail variation tweaks the original by using overproof apple brandy instead of rye whiskey, sweet vermouth in place of dry, and employing Fernet-Branca for its darker and deeper bitterness instead of the elusive Amer Picon.
Food & Wine
This lesser-known cocktail is a distinct take on a Sidecar by substituting orange liqueur with Green Chartreuse. The drink is complemented with freshly squeezed lemon juice, simple syrup, and aromatic bitters, crafting a sour cocktail that draws inspiration from one of Paris’ most prestigious streets in the 8th arrondissement.
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Read the original article on Food & Wine.
Mom Discovers Teen Daughter Stealing Vodka — But Not for Drinking
A story of assumed teenage misbehavior has a tasty twist.
On Aug. 25, Stacey (@StaceyCKs1) shared an anecdote about the alleged incident that went viral on X, garnering nearly 17 million views as of this writing. In a succession of posts, the mother wrote about the mystery surrounding a depleting bottle of alcohol in her liquor cabinet.
Noticed that my vodka supply was dwindling. Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka “several times” over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?
— StaceyCKS (@StaceyCKs1) August 25, 2024
“Noticed that my vodka supply was dwindling,” the mom of three wrote. “Confronted 23 and 17, who pointed the finger at 14, who guiltily confessed to making penne allá vodka ‘several times’ over the last month. Didn’t believe her, watched her execute it flawlessly. I guess it’s a TikTok thing?”
“It’s really good, too. She crushed it,” she added in a follow-up post.
Her kid, likely noticing the attention her mom’s post was getting, also chimed in a few hours later.
She wants it known that she didn’t “guiltily confess” to anything. “I just answered the question.”
Sorrrrrry. My bad.
— StaceyCKS (@StaceyCKs1) August 26, 2024
“She wants it known that she didn’t ‘guiltily confess’ to anything. ‘I just answered the question,’” Stacey wrote. “Sorrrrrry. My bad.”
Stacey did not respond to TODAY.com’s requests for comment.
Naturally, people had questions — one X user asked how Stacey took so long to notice culinary greatness happening right under her roof.
The mom explains in subsequent posts that while she was home working the other times her kiddo made the penne, she doesn’t like pasta.
“She was making enough for her and her brother,” Stacey wrote, adding that her daughter would make the saucy dish for lunch or as an after-school snack. “They’re pretty good about cleaning up after themselves.”
After someone remarked that it’s good Stacey’s daughter didn’t replace the taken vodka with water (a classic teenage maneuver), the mom replied, “She wasn’t trying to hide what she was doing. These kids are different than we were. 😂”
I risked it all, taking a screenshot of a Snapchat message she sent me. She made it again after school yesterday. It’s her current “hyper fixation” meal.
— StaceyCKS (@StaceyCKs1) August 27, 2024
Stacey also said her daughter was using the “GOOD stuff” — aka Grey Goose — for the pasta because “that one was open.”
In addition to sharing the recipe (“A shallot and some garlic sweated in olive oil and a tablespoon of butter, a can of tomato paste, some Calibri chilies, maybe 10 ounces of San Marzano tomatoes, 2 cups of heavy cream, a cup of fresh parm, 2 tablespoons of vodka”), Stacey also posted a photo of her daughter’s latest “hyper fixation” meal.
Penne alla Vodka by Anthony Contrino
Those in Stacey’s replies were generally tickled by the whole situation.
“Very 14 year old coded 😂,” wrote one X user.
“This is the best possible outcome for this scenario. 😂,” posted another.
“Buy the child another bottle!” yet another jokingly wrote.
Social media’s obsession with pasta alla vodka remains strong. Supermodel Gigi Hadid’s fiery iteration of this recipe went viral in 2020 after she shared detailed instructions on her Instagram story amid the lockdown.
Stacey responded to a user on X stating that she believes her daughter discovered the recipe through Hadid.
The popularity of Hadid’s version has exploded, with numerous influencers on TikTok, Instagram and YouTube replicating the dish continuously over the years.
You can still find Hadid’s original recipe in her Instagram highlight “From My Kitchen II,” which also includes recipes for focaccia and monkey bread.
In 2023, Heinz and Absolut were inspired by Hadid’s viral recipe to team up for a vodka sauce.
That same year, Sofia Copolla’s daughter Romy Mars went viral for making the dish because she was grounded for trying to charter a helicopter from New York to Maryland using her father’s credit card to have dinner with a friend.
Teenage rebellion seems different these days — and it appears to involve a lot more pasta.
This article was originally published on TODAY.com
Chateau Ducru-Beaucaillou Marks 300 Years of Prestigious Winemaking
This narrative was photographed on June 23, 2024 at Chateau Ducru-Beaucaillou, located in Saint-Julien-Beychevelle, approximately 50 kilometers from Bordeaux, southwestern France. The chateau and winery is set to celebrate its 300th anniversary in October 2024.
Winemaking in the Bordeaux region has a rich history dating back 2000 years to the Roman era when the first vineyards were established. It gained further prominence during the Middle Ages following the royal marriage between Henry Plantagenet and Eleanor of Aquitaine, which helped introduce Bordeaux’s wines from the French coast to Britain and beyond.
The Bordeaux region has been a major hub of winemaking for centuries. A significant landmark, Château Ducru-Beaucaillou, is celebrating its 300th anniversary with events that offer a unique glimpse into the intricate world of French winemaking.
On an online wine seller’s site, a bottle of Chateau Ducru-Beaucaillou 2021 Saint-Julien 2e cru classe is listed for $250. In contrast, a bottle from the 2020 vintage is priced at $1584. The description mentions that the wine, made from 98% Cabernet Sauvignon and 2% Merlot, features a “Pure and concentrated” nose, blending crème de cassis with floral (fresh violet) and fruity (blackberry, blueberry) aromas. Upon aeration, it evolves to reveal exotic spices, cedar, cigar box, and smoked graphite notes.
The 300th anniversary celebration will be observed during the annual Harvest Festival scheduled for October 19th at the historic château. The festival honors a winery and château with a rich history, enduring through the French Revolution, the era of Napoleon, both World Wars, and the notable Judgement of Paris in 1976 where American wines were deemed on par with French vintages.
Consider how seldom Americans celebrate the 300th anniversary of anything. The United States marked the 200th year of the Declaration of Independence in 1976, but few will witness its 300th anniversary in another 52 years.
HOUSTON, TEXAS – JUNE 11, 1982 Jean-Eugène Borie, previous owner of the winery Bordeaux’s Château Ducru-Beaucaillou, was known for a classic vintage. (Information sourced from David Breslauer/Houston Chronicle via Getty Images)
The Ducru-Beaucaillou Harvest Festival will be overseen by co-owner Bruno Borie, who is passionate about cooking, hosting, and wine. The festival will feature:
A culinary workshop where participants can learn the intricacies of preparing duck stew with a wine sauce under the guidance of Chef Anthony Roy from Ducru-Beaucaillou.
An exclusive session to sample the varied wines from the Maison’s collection, presented by Ducru-Beaucaillou’s Master of Wine, Tracey Dobbin.
A “Concurs d’élevage bogin” event allowing attendees to admire some of France’s most exquisite animals as they gracefully march to violin accompaniment on the château grounds.
Experience the traditional craft of barrel making with a live demonstration by Master Coopers, detailing the steps to create the perfect oak barrel vital for aging wine.
In addition, guests will be able to enjoy a communal lunch at the Ducru-Beaucaillou harvest table.
Guests can also participate in masterclasses and wine discovery workshops, and enjoy the refined tastings. Outdoor games will be organized to bring conviviality to the event. Guided tours of the cellar will show the secrets of making great wines, and there is a ‘beef competition.’
Tickets to the festival are 60 euros but guests have the option to take a master class. If they opt to do so, tickets are 85 euros. The Chateau is a private residence so guests will be finding their own lodging.
A picture taken on August 23, 2019 shows the Cordouan lighthouse off the coast of Le Verdon-sur-Mer, southwestern France. – The Cordouan lighthouse is France’s oldest lighthouse still active. It has been in service since 1611 and is located seven kilometers offshore at the mouth of the Gironde estuary.
Bordeaux is renowned for its vineyards, picturesque countryside, local markets, and exquisite dining options. It is also famous for river cruises historically used by winemakers to transport barrels on flat-bottom boats. The region is home to the oldest operational French lighthouse, Le Phare de Cordouan, established in 1611, which is also celebrated as “the Versailles of the Sea” due to its magnificent architecture.
The area is increasingly well-known for surfing along the Atlantic coast. There are around 50 surfing schools offering activities like stand-up paddleboarding or surfboard yoga.
Bordeaux is 580 km from Paris, accessible easily by train. The fastest trains between Paris and Bordeaux take about 2 hours and 3 minutes, with tickets costing around $52 if booked a week in advance. By car, the Spanish border lies just 120 miles south.
The renowned Château Ducru-Beaucaillou, a Grand Cru classé within the Saint-Julien appellation, stands out in the Médoc region. The château’s website extols “In praise of voluptuousness”. Numerous other vineyards in the Médoc offer château visits and wine tastings. Bordeaux is particularly captivating in autumn, and its harvest festival provides a deep dive into both the local wine culture and broader regional traditions.
As noted by the Millesima website, “In the past 300 years, six families have worked ceaselessly to elevate this estate to the international reputation it enjoys today. A property of the Borie family since 1941, Chateau Ducru-Beaucaillou takes its name from its terroir of ‘beautiful pebbles’ made up of Gunzian gravel.”
A worker carries a wicker basket full of grapes during the harvest at the Corton-Charlemagne vineyard, in Pernand-Vergelesses, Bourgogne region south-eastern France on September 5, 2018.
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Savoring Spirits the Hozier Way: Expert Tips from the Founder of Ammunition Wines and Whiskey
On a balmy evening in Woodstock, New York, in August, the melodies of Hozier filled the air as he sang his popular track “Too Sweet,” reflecting on the contrast between him and a love interest he considers too saccharine for his tastes.
As described by Hozier, he distinguishes himself by preferring his whiskey straight, his coffee without sugar or cream, and late nights over early evenings.
Amid the performance at Bethel Woods Center for the Arts, where the historic 1969 Woodstock Music Festival occurred, I was accompanied by Andy Wahl, co-founder of Ammunition Wines and Whiskey. He shared insights about whiskey and suggested ways to savor Hozier’s beverage of choice.
While Hozier favors his whiskey neat, I enjoyed the concert sipping a whiskey sour—a blend of whiskey, lemon juice, and sugar. Wahl explained that whiskey is not only versatile, appreciated neat, with ice, or in cocktails, but also pairs well with various meals, enhancing both light appetizers and robust dinners.
One common misconception about whiskey drinking, as pointed out by the founder of Ammunition, is believing there’s a correct or incorrect way to enjoy this beverage.
“Enjoying whiskey should be a relaxed activity with friends or family,” Wahl humorously remarked, adding that his main advice for beginners is to “explore their tastes.”
According to Wahl, becoming adept in whiskey appreciation simply requires understanding your preferences. “Judge for yourself and make decisions that enhance your sophistication and knowledge as a whiskey aficionado,” he suggested, emphasizing that there’s no singular method to enjoy whiskey.
However, Wahl did share that some approaches to savoring whiskey might be more enriching, especially how one smells it. Contrary to wine tasting techniques, when drinking neat whiskey, he suggests “allowing the aroma to rise gently by keeping the glass a few inches from the nose.” Following the olfactory experience, a subtle sip to let the flavor settle on the palate is recommended.
And just because Hozier enjoys his whiskey neat doesn’t mean you have to, as the addition of an ice cube is the perfect way to make the spirit more palatable.
“While drinking neat certainly is preferred by a lot of connoisseurs these days, it isn’t a requirement,” Wahl said. Take, for example, the brand’s Ammunition Bourbon and Rye, which is 90 proof and 45 percent ABV.
According to Wahl, with this slightly higher than normal alcohol proof, pouring the whiskey over an ice cube and slowly enjoying the drink over an hour “makes it really the perfect balance of water, oils, aromas and flavors.”
However, when it comes to whiskey, there’s one pairing that Ammunition Whiskey’s founder swears by: good company. “Like any refined and delicious whiskey, Ammunition Straight Bourbon should only be paired with the best of friends, family, and colleagues,” he explained. “Whether you are drinking neat, over ice, or mixed with a splash of coke, when drinking the finest whiskies they should only be enjoyed, cherished, and paired with the people you love and respect the most.”
Harnessing Yeast’s Killer Toxins: A Novel Solution to Craft Beer Brewing Challenges
September 12, 2024
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by American Society for Microbiology
When diastatic strains of Saccharomyces cerevisiae, or brewer’s yeast, land in the wrong place, they can become a craft beer brewer’s nightmare. Diastatic yeasts are variant strains of yeasts that secrete glucoamylase, an enzyme that can break down dextrins into simple sugars, which can spoil fresh beer by augmenting the alcohol content, changing the flavor and in worst-case scenarios, making bottles explode.
One potential solution to yeast overgrowth in beer production may be found in a recent study published in Applied and Environmental Microbiology. Researchers, including brewers and microbiologists, discovered that certain proteins called killer toxins, naturally produced by many varieties of S. cerevisiae, can suppress problematic diastatic strains, offering a way to manage the issue effectively.
“Typically, if there’s a diastatic contamination, the entire batch of beer has to be discarded, which is costly,” explained microbiologist and study lead Paul Rowley, Ph.D., from the University of Idaho. “Our study demonstrates that introducing killer yeast at the point of contamination acts as a remediation strategy, preventing the diastatic strains from proliferating.”
Diastatic strains of S. cerevisiae are critical in crafting Belgian-style saison beers known for their higher alcohol content. Challenges arise, according to Rowley, when these strains inadvertently become part of the brewing process for pale ales and other beer types, triggering unwanted secondary fermentation. Despite stringent monitoring practices at breweries, these strains can occasionally go undetected.
Rowley notes that these diastatic variants are difficult to distinguish visually on an agar plate. “They look identical to non-diastatic types,” he explained. The significant difference lies in a genetic change in the diastatic yeasts which enables them to break down residual starches more effectively. “In appearance, yeast remains yeast,” he added.
Large breweries sidestep contamination issues by pasteurizing beer, although it’s costly and some small brewers claim it alters the flavor. Nicholas Ketchum, a microbiologist at Rhinegeist brewery in Cincinnati, Ohio and co-author of a recent study, oversees monitoring diastatic contamination there.
The initiative started when Ketchum was teaching applied microbiology and brewing at a community college in Cincinnati. While preparing a lecture about wild yeasts and killer toxins, he conceived the idea that these proteins could be a cost-effective solution to diastatic contamination. He conducted initial tests, shared early results at the World Brewing Congress in 2020, and later discussed the findings on a beer brewer’s podcast, which intrigued Rowley.
In Rowley’s laboratory, researchers including Victor Zhong and Ximena Garcia tested 34 diastatic yeast strains against Saccharomyces strains that produce eight different killer toxins. The most potent, K1 toxin, halted growth in over 91% of the diastatic strains tested.
Ketchum mentioned the next objectives involve understanding the mechanism better and devising ways to make it applicable for craft breweries. He noted that there’s a lot still unknown about how the process works, highlighting that toxin effectiveness may vary based on overall yeast concentrations, not solely on diastatic types. Additionally, Rowley is exploring the prevalence of this issue among smaller breweries.
The potential relationship between the amount of yeast and the effect of toxins is also under examination by Rowley’s team.
Rowley continues to investigate killer toxins, which haven’t been well studied. “Yeasts are a lot more complicated than we might think,” he said.
More information:
Applied and Environmental Microbiology (2024). doi.org/10.1128/aem.01072-24
Journal information:
Applied and Environmental Microbiology
Provided by
American Society for Microbiology
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Mastering the Art of Crafting the Perfect Wine List: Essential Tips and Tricks
Size as needed (160 dpi, 25p x 33p), Philip Brooker color illustration of people looking at wine list as waiter with bottles stands in background. (The Miami Herald/Tribune News Service via Getty Images)
The majority of wine lists I encounter are quite inadequate. Often, large restaurant chains and hotels feature core lists that require branches to carry certain bottles everywhere. This restricts a wine director’s ability to introduce new selections that might better complement the menu or locale.
In my recent move to Miami, I was intrigued by how sommelier Jorge Mendoza crafts a truly international wine list at Ritz-Carlton Key Biscayne Miami. Highlights from my latest visit include Pierre Péters Grand Cru Champagne and El Sueño de la Alondra 2021 from Ribera del Duero. I was particularly impressed with the extensive variety in the hotel’s selection in a city often limited to more typical offerings.
All responses have been edited and condensed for clarity.
Liza B. Zimmerman (L.B.Z.): How do you approach a new wine list for a new restaurant menu?
Jorge Mendoza is the sommelier at the Ritz-Carlton Key Biscayne.
Jorge Mendoza (J.M.): When approaching a wine list for a new restaurant, I start with an open mind and a deep understanding of the chef’s cuisine and signature flavors. It’s essential to stay in tune with both local preferences and global trends. Every community has its flavor profile, and knowing what excites the local palate allows me to craft a wine list that’s not only relevant and dynamic, but also makes good business sense.
L.B.Z.: Are there set, core wines, that you always add to a restaurant list such as Champagne or Burgundy?
J.M.: Absolutely—Champagne is a must. As the saying goes, “When in doubt, Champagne.” Burgundy is another favorite, especially for those who appreciate its depth and complexity. I also have a soft spot for Riesling as well, which pairs beautifully with many dishes here in Miami. Spanish wines, with their great variety and value, often make the cut, as do Italian white wines, which offer a delightful range of flavor profiles.
Arial view of Key Biscayne Bay overlooking Miami Downtown
L.B.Z.: Do you have to carry some of the wines that the other Ritz properties carry?
J.M.: Yes, there are certain wines that you will find across all our properties. These selections reflect the hotel’s commitment to offering a consistent wine experience.
L.B.Z.: Is there a set number of wines by the glass that you like to offer in a restaurant?
J.M.: We typically offer six reds, six whites, four sparkling wines, and one or two rosés by the glass. Occasionally, we introduce a “Sommelier Selection” that features a lesser-known wine to keep the selection fresh and exciting, in line with current market trends.
The dining room at Lightkeepers.
L.B.Z.: How often do the wine by-the-glass (btg) and by-the-bottle (btb) offerings change?
The selections of btg often change with the seasons or each year, and btb options might shift as frequently as every week. At times, my inventory includes only a limited number of a specific wine, and once those are sold, I need to update our offerings—sometimes this happens daily!
L.B.Z.: When it comes to crafting the wine list, how do you balance considerations like food pairings, pricing, or customer interests? Additionally, do you prioritize the preferences of locals over tourists, or how do you cater to both groups?
J.M.: Food pairings play an essential role in the development of a wine list, yet the foremost concern is always the quality of the wine. While prices are factored into the decision-making process, the primary focus is on delivering outstanding value with the wines. We strive to serve a diverse clientele, be they local patrons or out-of-town visitors.
L.B.Z.: How do wine preferences of different types of guests differ?
Preferences do vary based on background, but ultimately, everyone is looking for a wine with character that enhances their dining experience.
L.B.Z.: How did your wine list change when you switched from an Italian restaurant concept to Lightkeepers? This was a change that happened in 2017.
Oysters in Key Biscayne.
J.M.: The shift was significant—Italian wines went from dominating 60 percent of the list to making up just around 10 percent. We also streamlined the selection, cutting the number of offerings in half.
L.B.Z.: How do you source allocated wines?
J.M.: Building and maintaining relationships is key. I make a point of attending fairs, visiting vineyards, and participating in tastings whenever possible. Meeting winemakers and vignerons personally help establish the connections necessary to source these exclusive wines.
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