Opinion: An Eventful New Year’s Beginning – Whiskey and a Day-Long Crisis at the ER
Early New Year’s Day, my husband, Bob, was swiftly transported by ambulance to the emergency section at Cape Cod Hospital. Despite the complexity of the day, it remarkably birthed transformation. The story unfolds as we proceed.
On the eve of the New Year, I was alone, steering my attention towards TV showings of New Year’s Eve festivities. As we clocked midnight, I decided to immerse in a real drink. I spotted an aged bottle of whiskey, savored my drink, and thereafter, retreated to bed.
Startling noises from the living room woke me up the next morning. There was my husband, on the floor. His constant attempts to stand ended in tumbles, his head hitting the floor each time. He was speechless.
The 911 call I made ushered in the paramedics in about seven to eight minutes. “My husband is plagued with dementia,” was all I could tell them. Bob lay still, unresponsive as ever. It was similar to witnessing a severe stroke incident.
Watching the paramedics carry Bob out of our home on a stretcher, I was filled with a sense of dread as I realized it might be the last time I saw my husband.
In a state of panic, I hurriedly dressed to follow him to the hospital. It was then my eyes fell on the empty bottle of whiskey. Last night it was unopened. Now it was void of any contents.
Bob isn’t a drinker. He hadn’t indulged in any form of alcohol for the past 40 years.
The whiskey was similar in color to the iced tea which Bob consumed in large quantities throughout the day. Mistaking it for his usual beverage, he had consumed the entire bottle within an hour.
Now panic got to me. I dialed 911 again and exclaimed, “I’ve figured out what’s wrong! My spouse has consumed an entire container of whiskey!”
The attending operator affirmed that she would alert the Emergency Room (or the medical responders).
Regrettably, under the presumption that the necessary information had been conveyed, I chose to end the call.
You inevitably can guess where this situation is leading.
When I discovered Bob in the emergency room, five medical professionals were attending to him. I queried, “You’re aware of his alcohol intake, aren’t you?”
They were clueless. This critical information that could potentially save his life was not relayed.
Bob had undergone numerous tests, none of which involved checking his blood or urine for alcohol levels. Given the tremendous amount of alcohol he had consumed, it might have been fatal for him.
Once I conveyed this to the medical team, the requisite tests were conducted and the results were as anticipated.
Bob, in his disoriented state, persistently attempted to rise from the bed. Despite my best efforts to keep him down, it took the combined strength of two individuals to prevent him from doing so.
After approximately four hours at the hospital, I decided to fetch some food from the cafeteria. Due to my spinal cord injury, the walk to the cafeteria alone took a strenuous 45 minutes. However, upon returning, I found Bob being swiftly transported elsewhere. In my bewilderment, I cried out to the nurse who was rapidly pushing his gurney, “Where are you taking him?”
Her curt reply was, “To get a chest X-ray.”
Struggling to catch up with the brusque nurse using my cane, I found myself gasping for breath. Desperately, I continued trying to communicate with her, demanding, “Why an X-ray?” and “What transpired while I was away?”
I am certain she was aware of my presence, but she nevertheless accelerated and then vanished behind a door.
I will forever question the reason behind the doctor’s prescription of that chest X-ray.
I managed to keep my temper in check, which regrettably, is a struggle I’ve been grappling with tremendously lately. It isn’t merely about the frustrations in the hospital, but at home as well. I yell; I holler; I shriek. Due to my fury towards… towards the cursed illness, the inevitability, the dreadful prediction of the future, I’ve let our marriage fray.
At 6:30 p.m., Bob was given permission to return home. After making sure he was comfortably seated in his chair, I lost control – not only did I discard all alcoholic beverages in the house, but I also concealed all liquids – including dish soap. Bob, you see, lacks the ability to distinguish between what is drinkable or edible and what is toxic. I have taken measures to lock all cabinets.
I’m convinced that the excessive alcohol consumption, combined with the chaos of the emergency room, greatly impacted him. Ever since, his ability to recall even our names has been lost, not to mention simple words like “chair”.
In spite of my recent and unjustifiable fits of anger, there was a time in the ER when tears wouldn’t stop flowing. I watched my best friend, my confidant, lost amidst the tumultuous rush of people, the vast room, and the strange hues of the hospital walls.
I stared helplessly as the memories of our long years of companionship seemed to flash swiftly by. In my mind’s eye, I recalled our adventures in our double kayak, irrespective of the weather — raining, snowing, or in the biting winter. We would paddle in sync, lost in the melody from our portable CD player, as the serene waters of Cape Cod Bay bore us upon its surface.
I juxtaposed the picture of us then with the stark reality of now and proceeded to make a hard self-evaluation. The results were bleak. That was when I realized that it was time for me to change.
I refuse to let Bob’s dementia become our downfall.
I won’t let this terrible ailment obliterate the love that we share. Regardless of where this horrifying journey may lead, I promise to stand by him. Despite the numerous instances I have exclaimed out of despair, “I can’t cope with this anymore!” I will cope. I might not always do it with poise, or with dignity, and often without forgiving myself for my substantial flaws.
Here are the words of my newly-discovered prayer:
May I be bestowed with the fortitude to endure just one more day.
May I fearlessly learn to say, “Easy does it,” whenever I’m internally screaming, “I hate this!” Or worse ―“I hate myself.”
May I always see the part that is my beautiful soulmate, not just the disease of dementia.
And if it’s at all possible, please, oh please grant me the wisdom to know the difference.
Award-winning columnist, Saralee Perel, lives in Marstons Mills. She can be reached at: sperel@saraleeperel.com. Her column runs the first Friday of each month.
This article originally appeared on Cape Cod Times: Column: Dementia steals husband’s memory, threatens couple’s memories
Innovative Approach by Poway Winery: Introducing Barrel-aged Wines Infused with Bourbon, Rum, and Tequila Flavors
Barrel Riot Wines, as the name indicates, is on a mission to disrupt the wine industry.
This wine producer, based in Poway, achieves this by offering unconventional wines infused with the flavors and spices of rum, bourbon, and tequila.
Among its award-winning wines at the 2020 San Diego International Wine & Spirits Competition were the Tequila Barrel-Aged Orange Muscat, which won gold, and the Silver Bourbon Barrel-Aged Cabernet Sauvignon.
Dan Lipsky, the 50-year-old owner of Barrel Riot Wines, stated, “All my wines are conceived to bring a bit more excitement to an industry that has been extremely traditional for millennia”. He sources his grapes from Temecula, Warner Springs, and Napa Valley.
“I hold no ambition of becoming a farmer,” he shared. “I surely don’t belong to the set of wine enthusiasts dreaming about retiring in a vineyard to nurture grapes. My interests lie in fostering innovative, engaging products designed to attract a consumer base broader than conventional wine enthusiasts.”
He drew parallels between his venture and the craft beer businesses and brewmasters who mature their beer in barrels previously used for storing bourbon or diverse spirits.
The home-brewer declared his intended audience to be bourbon, scotch, whiskey, tequila, rum, and beer aficionados, whom he anticipates introducing to the realm of wine.
Lipsky allows his wines to mature approximately for a span of three to six months in barrels that previously held bourbon, rum, or tequila.
Four years ago, the barrels used for production were supplied by Cutwater Spirits in San Diego. However, when Cutwater ceased their supply, the production shifted to importing barrels from the East Coast, specifically Tennessee and Kentucky. The barrels used for tequila are sourced from Tequila, Jalisco, Mexico.
The wine aging process takes place in different locations. A portion of it happens at his residence on Midland Road, while other wines age in Warner Springs, located east of Temecula.
Barrel Riot Wines, according to Lipsky, is one of a small number of companies in the wine industry that specializes in rum-, tequila-, and bourbon-enhanced wines. The company boasts a variety of 16 wines. Some of these include Tequila Barrel-Aged Zinfandel, Spirit Barrel-Aged Merlot, Bourbon Barrel-Aged Cabernet Sauvignon, and Rum Barrel-Aged Grenache.
A significant achievement was reached at the conclusion of last year when the wholesaler Total Wine & More agreed to carry their Tequila Barrel-Aged Orange Muscat. Presently, this particular varietal can be found across 22 outlets in Southern California.
Barrel Riot wines are available for purchase at Smokin’ J’s BBQ, located on Midland Road in Poway.
Co-owner of Smokin’ J’s BBQ, Josh George, shared that two of his establishments, Poway and downtown San Diego, offer Barrel Riot’s wines. The wines are priced at $15 for a 200 ml bottle and $45 for a 750 ml bottle. The larger bottled selection includes the Orange Muscat, Cabernet Sauvignon, Red Zinfandel, and a red blend. Additionally, most of Barrel Riot’s varieties are available in the smaller bottle.
George expressed his admiration for the unique aging process of the wines. He also mentioned that these wines complement the barbecue dishes at his restaurants quite well. Showing support for another local business in Poway was another motivation for him.
The popularity of these wines is on the rise, primarily in Poway, as per George.
“It’s a unique offering for a restaurant, which we really like,” he said. “It helps differentiate ourselves and it helps that it goes along nicely with the food.”
The wine is also sold at the Farmers Market at Welk Resort in Escondido on Mondays and at the Poway Farmers Market Saturdays near Old Poway Park.
Lipsky, a Poway resident since 2014, worked in the tech industry until he got burned out from sitting in front of a computer all day. He began to take some of the skills he used in software development while working in software configuration management and applied them to his winemaking craft.
When his dabbling turned serious, he began partnering with Mission Cellars urban winery and tasting room, also on Midland Road. Although the partnership fizzled, Lipsky continued to hone his spirit aging process.
“I don’t fortify the wines. I don’t pour any rum, bourbon or tequila in the wine,” he said. “I simply use barrels that have aged alcohol before. The flavor of the wood seeps into the wine and creates that flavor.”
Barrel Riot’s private outdoor testing room at the home of Lipsky and his wife, April Lipsky, is at 13625 Midland Road. Reservations are required through the BarrelRiot.com website to use the outdoor space with complimentary firepits and music, Lipsky said.
The tasting patio, which can fit about 100 people, has been used as a Casino Night fundraiser for the Poway wrestling team and as a meet-and-greet venue for the Poway Chamber of Commerce’s nonprofit meeting, Lipsky said.
Along with supporting community events and promoting his business, Lipsky is eager to share his story of disruption.
“Even the logo on the bottles shows a little bit of a story of how the barrels were created,” he said. “The logo has a barrel with flames coming out. That’s how they prepare the spirit barrels. Before they put a spirit in the barrel they char the inside of the barrel. It looks like a barrel with flames coming out of it.”
Barrel Riot Winery, 13625 Midland Road, Poway. barrelriot.com
Gallant writes for the U-T Community Press.
Roseville to Welcome Self-Serve Taproom with a No-Tip Policy: Offering Beer and Wine
A new taproom is moving into the Sacramento area, but before you scroll, this one will let you pour your own brew.
Keg and Cork Taproom In Roseville first hinted at its self-serve operation in September. After many delays, the beer business wrote in a Facebook post to consumers on Wednesday that a grand opening will be held on Friday, Feb. 9, at 973 Pleasant Grove Blvd.
The taproom will feature 27 beers and three wines on tap, as well as rooms designated for karaoke and gatherings of up to 12 people, according to Keg and Cork’s website.
“We feel this is a unique concept,” Keg and Cork stated, adding that bringing the self-pour concept to the Sacramento region is both economically and environmentally efficient.
An alcohol license from the California Department of Alcoholic Beverage Control lists Debra and Philip Chanco as owners.
As of Thursday afternoon, representatives were not available for comment.
Customers won’t be asked to tip at Keg and Cork, according to its website, because the owners believe tips should be offered not requested.
“Your kind words and smiles are the best tips we could ask for!” the taproom stated.
Customer tips will be donated to a monthly chosen charity such as the Sacramento Society for the Prevention of Cruelty to Animals and Sierra Donor Services, according to the business.
The self-pour system at Keg and Cork is performed in four steps, as mentioned on their website.
Pay for your beverage at the keg, hold your glass at a 45-degree angle, fully open the tap, and then pour.
The list of wines and beers will undergo frequent changes, as stated by Keg and Cork.
The current drink list features beer from various brewing companies across the western region including Sacramento, Chico and San Diego.
The brew list includes pale ale, kölsch, lager, IPA and more. Also available are chardonnay, cabernet sauvignon, merlot, hard seltzer and kombucha.
Keg and Cork’s grand opening is from 2 p.m. to 9 p.m. on Friday, Feb. 9, according to a Facebook post to customers. Light appetizers will be served from 5 p.m. to 7 p.m.
Regular business hours
Regular business hours are from 3 p.m. to 9 p.m., Monday through Thursday; from 3 p.m. to 10 p.m. on Fridays; and 11 a.m. to 10 p.m., Saturday through Sunday.
What do you want to know about life in Sacramento? Ask our service journalism team your top-of-mind questions or email servicejournalists@sacbee.com.
Unanimous Verdict: Top 3 Bartenders Reveal the Best Vodka for a Martini
Vodka, oh vodka. It’s one of those spirits that instantly brings a flavor memory to mind, whether it’s from souvenir shot glasses or a neutral vodka-soda. Meaning “little water” in Russian, vodka certainly gets a bad rap, and the same is sadly true of vodka martinis. But to that end I say, no more!
Even the Alcohol and Tobacco Tax and Trade Bureau, which previously stated that, technically speaking, vodka should be “without distinctive character, aroma, taste, or color” has gone back on its rulings. The bureau’s new amended definition gives vodka martini drinkers a lot more excitement to look forward to — and it shows.
Plenty of vodka brands are making far more complex martinis to enjoy and mix, according to bartenders. If you often opt for the more classic gin martini, it’s time to stir things up (literally, please don’t shake!) with a vodka martini.
What’s the trick to picking the best vodka for a martini? Know your grains! Contrary to popular belief, most vodkas are not made with potatoes, but from grains like wheat, barley, rye, and corn. Depending on the grain, you’ll get a wide variation in texture, sweetness, and, yes, a little burn.
After interviewing over a half-dozen bartenders, one grain was the cream of the crop when it came to vodka bases: wheat. “I prefer vodka distilled from 100% wheat,” says George Krpeyan, the general manager at The Grand Tier Restaurant at the Metropolitan Opera House in New York, who says that many of the signature vodka cocktails he makes are with Grey Goose, a wheat-based vodka. “For my taste, wheat vodka tastes best.” Hailed for its delicate sweetness and smoothness, wheat vodka is some of the best for mixing, while rye-based vodka is often spicier, and corn-based vodka can tend to be on the buttery side.
Krpeyan is not alone in loving wheat-based vodkas, either. “My favorite vodka brand is Grey Goose. I’m French, so it is a plus, and I love the way the product is being curated and the full process and minds behind it,” says Simon Sebbah, the beverage director of Grand Tour Hospitality. “All of the vodka cocktails you can find at American Bar, Saint Theo’s, and Holiday Bar are based with Grey Goose.” Made from French winter wheat and brought up to proof with demineralized spring water from the nearby town of Cognac, Grey Goose has a crisp flavor that makes it the perfect backbone for a spirit-forward cocktail like the martini.
Grey Goose isn’t the only brand known for its crisp flavor profile. Other bartenders and beverage directors I interviewed sang the praises of other wheat-based vodkas, like Stoli Elite, Chopin, and Ketel One, all well-known for their crisp, clean finish with light hints of citrus.
With a cocktail as simple as the martini, the quality of all your components really matter. You’ll need dry vermouth, your vodka of choice, and perhaps some orange bitters or olive juice, all of which should be very much chilled. If you have enough time, freezing your glasses and stirring your martini will keep the cocktail ultra-silky — almost creamy, even.
From there, most classic martini recipes will call for a 2:1 or 3:1 vodka to vermouth ratio, a quick 30-second stir in your mixing glass with a large ice cube, and then strain into your martini glass. Add garnish (like a lemon twist, olives, or cocktail onions) and you’re done.
While martinis might seem intimidating to make, there’s one method that makes it almost too easy while also maintaining an ambrosial texture: just make a large freezer batch. “The freezer martini method builds on that texture,” says Pete Vasconcellos, beverage director for Albert’s Bar in New York. “Get a one-liter glass bottle with a tight-fitting lid. Figure out your favourite martini ratio (of vodka to vermouth) and scale it up to 750 milliliters (until it almost fills the bottle). Multiply the total volume by 20% (150 milliliters) and add that amount of distilled water. Put your martini batch in your glass bottle and in the freezer. When you’re ready to drink, just pour it into a chilled martini glass. No need to stir!”
This post originally ran on The Kitchn. See it there: We Asked 3 Bartenders to Name the Best Vodka for a Martini, and They All Said the Same Thing
Innovating the Industry: Poway Winery’s Barrel-Aged Wines Infused with Bourbon, Rum, and Tequila Flavours
Barrel Riot Wines, true to its name, aspires to shake up the world of wine.
This wine maker based in Poway has chosen an unconventional path by crafting wines that resonate with the aroma and flavor profiles of rum, bourbon, and tequila.
In the 2020 San Diego International Wine & Spirits Competition, it was recognized with a gold winner for its Tequila Barrel-Aged Orange Muscat and with a silver for its Bourbon Barrel-Aged Cabernet Sauvignon.
Dan Lipsky, 50, the visionary behind Barrel Riot Wines, says, “Every wine I craft is aimed to usher in a whiff of joyfulness into an industry that has steadfastly adhered to tradition for millennia.” Dan sources his grapes from renowned locations including Temecula, Warner Springs, and Napa Valley.
“I’m not a farmer and I have no desire to be a farmer,” he said. “I’m definitely not one of those wine guys that wants to retire on a vineyard and take care of grapes. I’m more cutting-edge, wanting to create unique, fun products that will entice other drinkers than traditional wine drinkers.”
He compared his enterprise to the craft beer industry and brewers who age their beer in barrels that once contained bourbon or other spirits.
The home-brewer states his target market as bourbon, scotch, whiskey, tequila, rum and beer drinkers, who he wants to introduce to the wine product.
Lipsky ages his wines for approximately three to six months in barrels that were previously used to age bourbon, rum or tequila.
Four years ago, when the production commenced, the barrels used were the ones given by Cutwater Spirits in San Diego. When Cutwater ceased supplying barrels, the switch was made to importing barrels from the East Coast, Tennessee, and Kentucky. He procures his tequila barrels from Tequila, located in the state of Jalisco, Mexico.
The aging of some wines takes place at his residence on Midland Road, whilst others are aged in Warner Springs, east of Temecula.
According to Lipsky, Barrel Riot Wines is among the rare companies in the industry that prioritize rum-, tequila-, and bourbon-enhanced wines. The company offers 16 different wines, including but not limited to Tequila Barrel-Aged Zinfandel, Spirit Barrel-Aged Merlot, Bourbon Barrel-Aged Cabernet Sauvignon, and Rum Barrel-Aged Grenache.
He accomplished a significant milestone by the end of the previous year as the wholesaler Total Wine & More agreed to carry his Tequila Barrel-Aged Orange Muscat. According to him, this varietal is being distributed across 22 locations in Southern California.
Many wines from Barrel Riot are available for purchase at Smokin’ J’s BBQ, located on Midland Road in Poway.
Co-owner of Smokin’ J’s BBQ, Josh George, mentioned that two of their restaurants, one in Poway and another in the heart of San Diego, offer Barrel Riot’s wines. The wines are sold in quantities of 200 ml and 750 ml, priced at $15 and $45 respectively. The range of wines offered in the larger bottles includes the Orange Muscat, Cabernet Sauvignon, Red Zinfandel, and a special red blend. Most of Barrel Riot’s variety of wines are sold in the smaller bottle size.
George expressed his fondness for the uniqueness of their aging process and how the wines perfectly complement their BBQ dishes. He also felt that it was a good opportunity to support another local Poway business.
George further added that there has been a growing demand for these wines, particularly in the Poway area.
“It’s a unique offering for a restaurant, which we really like,” he said. “It helps differentiate ourselves and it helps that it goes along nicely with the food.”
The wine is also sold at the Farmers Market at Welk Resort in Escondido on Mondays and at the Poway Farmers Market Saturdays near Old Poway Park.
Lipsky, a Poway resident since 2014, worked in the tech industry until he got burned out from sitting in front of a computer all day. He began to take some of the skills he used in software development while working in software configuration management and applied them to his winemaking craft.
When his dabbling turned serious, he began partnering with Mission Cellars urban winery and tasting room, also on Midland Road. Although the partnership fizzled, Lipsky continued to hone his spirit aging process.
“I do not fortify the wines. I do not add any rum, bourbon, or tequila into the wine,” he stated. “I merely utilize barrels that have previously aged alcoholic beverages. The flavour of the timber permeates the wine, producing that unique taste.”
The private outdoor tasting space of Barrel Riot, located at the residence of Lipsky and his wife, April Lipsky, is at 13625 Midland Road. To use the outdoor area, which comes with free fire pits and music, reservations must be made through the BarrelRiot.com website, according to Lipsky.
The tasting deck, which can accommodate around 100 people, has previously been utilized for the Poway wrestling team’s Casino Night fundraiser, as well as a meeting place for the Poway Chamber of Commerce’s nonprofit event, Lipsky shared.
Apart from providing for community events and growing his business, Lipsky is excited to share his story of upheaval.
“Even the logo on the bottles shows a little bit of a story of how the barrels were created,” he said. “The logo has a barrel with flames coming out. That’s how they prepare the spirit barrels. Before they put a spirit in the barrel they char the inside of the barrel. It looks like a barrel with flames coming out of it.”
Barrel Riot Winery, 13625 Midland Road, Poway. barrelriot.com
Gallant writes for the U-T Community Press.
Top 7 Wine Subscription Services for Home Delivery
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Love having wine delivered directly to your front door? You’re not alone, and that’s why wine subscriptions have become so popular. A simple and convenient way to try different wines without leaving the house, it’s also an excellent way to hone your taste buds while you sip. “Chosen wisely, wine clubs can expand your taste and lead you on compelling adventures,” says Alice Feiring, a wine specialist and the author and creator of the natural wine newsletter The Feiring Line. “But they can also be a terrific disappointment and waste of money.”
We compared seven different wine subscriptions to give you a better idea of the differences between them — it’s a tough job, but someone has to do it. One caveat: Though has been a hugely popular online pick, we decided not to include it after the company filed for bankruptcy right after the new year.
Ready to start sipping? Here’s everything you need to know about these popular wine subscriptions. (Of course, if you’re not a drinker, you can also look into other subscription services that may be more to your tastes, like coffee subscriptions and snack subscriptions.)
Firstleaf
Best wine subscription
Not only is Firstleaf our most affordable option but it offers tons of personal customization. We also like that it uses a clever algorithm to help you figure out your tastes, then suggests bottles you might enjoy going forward.
SommSelect
Best wine subscription for sommelier picks
SommSelect is all about giving you access to experts who can not only choose quality bottles but help figure out what tastes best to you. Each delivery is based on a theme, so you can try all kinds of wines based on things like regions or grape variety.
Club Cutrer Best wine subscription from a California winery
Do you like to stick to California bottles? Club Cutrer is the perfect way to get intimate with all the wines this respected Russian River Valley winery creates throughout the year. You can also add extra bottles to your subscription order at a nice discount and get reduced prices on tours and tastings if you visit in person.
Wine Access
Best wine subscription for education
Wine Access helps you learn more about what wines you like, as well as wine in general, by offering access to a free podcast to taste along to. And the MyCellar feature lets you rate your deliveries so you can easily buy your faves again or get notified when a bottle from a producer you enjoyed is available.
Henri’s Reserve
Best wine subscription for Champagne
If Champagne is your go-to, Henri’s Reserve is a trusted partner for high-end sparklers from France’s best private terroir. Here you’ll get gorgeous bottles you’d never find at your local wine store, and free shipping is included in all deliveries, so you can always add more bubbly with no fear of paying extra.
Woman-Owned Wineries
Best wine subscription from female winemakers
Though only 14% of head winemakers in California are women, this unique subscription service highlights their efforts. Each month brings a delivery from a different female-led winery, chosen according to your tastes. The service also provides comprehensive information about the remarkable individuals behind each bottle.
From $107 at Woman-Owned Wineries
Naked Wines
Best wine subscription to connect with winemakers
By becoming an Angel investor at Naked Wines, you can have a more personal experience with your favorite wines worldwide. Your subscription fee supports independent vintners, allows you to buy bottles at wholesale prices, and even enables direct communication with the winemakers.
If you’re in search of a cost-effective choice, Firstleaf delivers both quality and value for money. The initial shipment costs $45 for six bottles, and subsequent six-bottle shipments start at $90. We also appreciate Firstleaf for its superb customization options and its capacity to learn our preferences over time, and the fact that there are no pre-set boxes or packets. The procedure begins with an online quiz, which includes basic questions (red or white?) as well as more general inquiries (how adventurous are you?). It then narrows down your preferences with questions about your liking for certain foods such as mushrooms or buttered toast. Following that, the Firstleaf algorithm condenses your responses and selects bottles that mirror your inputs.
Once you receive your wines, you’ll have the opportunity to fine-tune your future orders by returning to the Firstleaf website and rating each bottle. The AI continually modifies your preferences as you use it more, despite the fact that we would have preferred a deeper understanding of how this works after we choose the simplest thumbs-up or thumbs-down icons. A nice feature is the 100% satisfaction guarantee, which is Firstleaf’s commitment to refund the cost of a bottle if they choose a wine that you don’t appreciate.
The notion isn’t that SommSelect doubts your knowledge about wine; rather, it wishes to provide you with the advantage of its sommeliers’ expertise, led by their editorial director David Lynch, former wine director and general manager at Babbo. We tried the cheapest and most popular membership, the Explore 4, which delivers four bottles each month for $109. Each bottle is selected based on a specific theme, like Wines of Croatia; Que Syrah, Syrah; A Sparkling Wine World Tour; and Rosé Revisited. Our initial box was from the Finger Lakes and included two whites and two reds, but you could easily get something as basic as a grape variety or a concept such as “sparkling.” This allows you to experience a variety of different bottles that you may not have chosen yourself.
Other monthly club options include the Somm 6 with six bottles ($204) and the Somm 6 Reds ($225). Want something a little more exciting? SommSelect’s Blind 6 Club ($220) comes with six beautiful bottles wrapped in black tissue paper to hide the labels and a “blinding” kit to help you taste them and take notes.
For anyone trying to keep prices down, it’s important to note that though the Explore 4 is still $109, you have to pay $25 for shipping, which the company claims includes added insurance. The other club options include free shipping. We also signed up for SommSelect’s Daily Discoveries, a newsletter that spotlights wines its sommeliers are especially excited about.
Sonoma Cutrer is a well-respected, organic vineyard located in the Russian River Valley. We especially liked knowing exactly where our bottles were coming from as well as the expectation of quality craftsmanship from the Sonoma-based estate. Club Cutrer offers two options that will arrive at your door every February, May and October: Chardonnay Lovers and Winemaker’s Selection, and you can choose from four (from $135), six (from $210) or 12 (from $300) bottles. We chose the four-bottle Winemaker’s Selection, and though the first shipment was not in time for the winery’s limited production Pinot Noir, we received one Founder’s Reserve Chardonnay and a Grand Cuvée sparkling in our box.
Not sure what to choose? A quiz focusing on preferred flavors, like zesty lemon and dark chocolate, will help you figure out the best membership level and varietals. In addition to your three deliveries per year, you’ll also get special membership pricing if you’d like to supplement your shipments with customized bottles from the website. And if you live close by or choose to visit the region, you can take advantage of free tasting events and an annual winery tour.
If you’re as passionate about studying wine as you are about drinking it, Wine Access proves to be an invaluable recourse. There are nine various clubs, each shipping bottles quarterly. You can opt for premium offerings like WA Connoisseurs (starting at $150 for two bottles) and WA Collectors (beginning at $150 for a lone bottle), or the more accessible Wine for Normal People (priced from $150 for six bottles). I had the pleasure of trying out the ($120 for four bottles six times annually). This club provides access to the Unfiltered podcast, led by wine guru and social media celebrity Amanda McCrossin, alongside videos and printed narratives that delve into each bottle, enabling you to sip along. The podcast provided a fun and educational supplement to my wine learning journey.
Other worthwhile features of Wine Access include the possibilities to modify delivery dates, add wines to your club order at 10% off without additional shipping costs, and access to the site’s My Cellar feature. This tool lets you rate different bottles, reorder your favourites, receive notifications about new releases from your preferred producers, and even shop wines similar to your top picks from previous tastings.
For enthusiasts of French sparkling wines, Henri’s Reserve offers a fascinating opportunity to expand your Champagne knowledge beyond the well-known brands. The offerings include bottles sourced from France’s most esteemed terroirs and, more specifically, smaller, lesser-known private estates that are rare finds in your local liquor store. This Champagne Club has three levels, shipping two bottles per month and offering flexible payment plans: annually ($1,800), bi-monthly ($900), or quarterly ($600). Or you might opt for a pay-as-you-go plan at $150 per delivery.
Fortunately, all deliveries include shipping costs, which makes the pay-as-you-go option more appealing. The true appeal of the Henri’s Reserve Champagne Club, however, lies in the quality of Champagne included, selected by industry veterans Robert Houde (former head sommelier at Charlie Trotter) and Ruth Frantz (president of Henri’s Reserve). You’ll find these Champagnes on the menus of some of the most luxurious restaurants worldwide, like French Laundry, Per Se, and Eleven Madison Park.
According to a research conducted by Santa Clara University, a meager 14% of Californian wineries have a woman as their chief winemaker. This prompts our appreciation for the Wine Club from Women Owned Wineries. They deliver a well-selected range of wines from a female winemaker every month. They offer various subscription options, allowing to choose the frequency and type of wine. The Classic Club offers three bottles for $107 per month. Double Your Pleasure costs $199 per month for six bottles. Red Wine Lovers caters three bottles of red bi-monthly for $218 per month. For Seasonal Club, you get three bottles quarterly for $107 per shipment. We eagerly anticipate the next delivery following our first shipment which included three fantastic selections from Sonoma, CA-based Camp Rose Cellars.
Each shipment comes with a $25 flat fee. But you can add more bottles at a 10% discount if there are others you desire to try out on the site. For non-alcohol consumers, there’s a Less is More Club that goes for $97 per shipment and no shipping fees. We especially love the comprehensive description of each vintner that comes with the package. For more knowledge, the website hosts an online directory featuring about 600 women winemakers.
Naked Wines intends to incorporate you into the wine production process with their crowdfunding system. They enable you to liaise with winemakers directly and provide a cheaper, personalized selection. A team of wine professionals curate the wine list, featuring quality, independent winemakers. You can enjoy access to exclusive wines across the world as an Angel subscriber for $40 per month. Naked Wines provides a voucher for the first order, offering six bottles for just $40, which equates to a $100 discount. They apply the $40 monthly Angel investment to any bottles you wish to buy. Each bottle’s price equals its wholesale pricing. If you are pleased with a wine, you can appreciate the winemaker directly. This allows Naked Wines to utilize technology to establish a more intimate global community. It also offers an opportunity for consumers to be more engaged and aware that they’re supporting winemakers directly.
With the wide range of subscriptions available today, choosing the right one can seem daunting. Every service varies in aspects such as price, frequency of delivery, covered regions, and the specific type of wine they offer. This leaves a lot to consider before making a final choice. Edouard Bourgeois, the wine director at Pressoir Wine, a community of wine enthusiasts based in NYC, asserts, “I believe strongly that a wine subscription should mirror the client’s preference in terms of budget and taste. Essentially, an effective wine subscription should function similarly to a sommelier, prioritizing the best interests of the client.”
Leah Adint, the chief winemaker at Erath Winery, recommends considering specifics that attract you to the type of wine you wish to sample. “Are you interested in wines from a single manufacturer or several manufacturers? Factors like the winery’s legacy, sustainability practices, designation as single vineyards or blends can guide you through the plethora of online wine clubs.”
Once you’ve formed a clearer idea of what catches your interest, it’s critical to ensure that the wines you’re getting are of good quality. This involves inquiries regarding their selection process for wines and who is responsible for making these decisions. Trusting your intuition is also crucial. Michele Pravda, the proprietor of Smith & Vine, a local wine shop located in Carroll Garden, Brooklyn, notes, “Trust is key in these situations. The source of your club or subscription should be credible. Are the wines being tested? Do they maintain a diverse array of producers and suppliers to ensure the subscription remains varied and engaging for its duration?”
And if you’re asking all these questions but getting no answers, you may want to take a hard pass. “Look for a real live person and a name or a store behind the club. You want someone who has something to lose if the drinker is disappointed,” adds Feiring.
A few other things to keep in mind are shipping and cancellation policies. You may be offered a great deal, but shipping to your specific state could make things a lot more expensive. “Make sure you know the final cost of each shipment before you sign up,” adds Adint. “Also make sure you can cancel if you change your mind — no one likes being stuck in a subscription that charges you or makes it difficult to cancel.”
Note: The prices above reflect the retailers’ listed price at the time of publication.
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All You Need to Know About the Hoppy Valley Brewers Fest at Penn State’s Beaver Stadium
Two years after beer sales first began at Beaver Stadium, the home for Penn State football is now set to host a spring beer festival.
“Hoppy Valley Brewers Fest” is aiming to feature at least 50 breweries — more than a dozen already confirmed — on Saturday, May 11, inside Beaver Stadium. The event will take place on the field from 1-5 p.m. for those with general admission, while those with VIP tickets (early access) will be able to start an hour earlier.
No formal announcement on the 21-and-over event has yet been made. But a website for the event is publicly accessible, and an event page began circulating on Facebook by Thursday afternoon. Organizers confirmed the event to the CDT, acknowledging they anticipated making a later announcement.
Ticket prices via Ticketmaster are not yet known but will be released by early next week, an official said. A link on the event website asks visitors to sign up for updates.
“We’re going to be priced competitively, but we also have to keep in mind we are at Beaver Stadium, and that’s also an expense,” said Eric Engelbarts, executive director of the Happy Valley Sports & Entertainment Alliance, which helped organize the event.
According to the website, Antifragile Brewing Company — in downtown State College — helped organize the event with collaboration from Happy Valley Adventure Bureau, Happy Valley Sports & Entertainment Alliance, Breweries of Pennsylvania, and the Pennsylvania Restaurant & Lodging Association. The event’s official social media partner is Hello Social Co.
Confirmed breweries at this point include the following, with the original location in parentheses:
Antifragile Brewing Co. (State College, Pa.)
Dancing Gnome Brewery (Pittsburgh, Pa.)
Dewey Beer (Dewey Beach, Del.)
Fourscore Beer Co. (Gettysburg, Pa.)
Grist House Craft Brewery (Pittsburgh, Pa.)
Hidden River Brewing Company (Douglassville, Pa.)
Other Half Brewing (Brooklyn, N.Y.)
Prison City Brewing (Auburn, N.Y.)
Second Sin Brewing Company (Bristol, Pa.)
Sunset Hill Brewing Company (Gilbertsville, Pa.)
Sworn Brewing Company (Mechanicsburg, Pa.)
Ten7 Brewing Co. (North Wales, Pa.)
Tin Barn Brewing (Chester, N.Y.)
Trace Brewing (Pittsburgh, Pa.)
Troegs Independent Brewing (Hershey, Pa.)
Warwick Farm Brewing (Jamison, Pa.)
Expect more confirmations as the festival draws closer.
“We’ll continue to release more breweries over the coming weeks,” Engelbarts added. “Almost every other week or so, we’ll be able to release another bunch of them. The vast majority of breweries will be coming from Pennsylvania or will have a tie to Penn State, like if it’s produced by an alum. But not all.”
Tickets for designated drivers will also be available for sale.
Ticket-holders will enter the festival through the south tunnel of Beaver Stadium — and, yes, the event will be held on the field. The ID check and ticketing lines will start as early as 10 a.m., two hours before VIP admission.
Ideally, Engelbarts said, Hoppy Valley Brewers Fest will feature close to 75 breweries on the field, in addition to about 10 food vendors. No vendors are ready to be announced, but priority will be given to those pre-approved by the university, he said.
Live music is also expected at the beer festival, although — again — no bands are yet confirmed. Organizers are contemplating having a potential DJ supplement the live bands, but no decision has yet been made.
A lot remains in flux at this early point, but organizers wanted to remain flexible depending on the response to the brewfest. If fewer people sign up, they might aim for closer to 50 breweries than 75. If more sign up, they’re likewise able to scale up.
Although a cap on the number of ticket sales has not yet been set, organizers still acknowledged they might have to halt sales at some point. After all, Beaver Stadium may be the fourth-largest stadium in the world — but the space on the field isn’t infinite.
“We want to make sure everyone has a good experience and no one has to wait hours on end waiting for their beer,” Engelbarts said. “So we want to be mindful of the customer experience.”
For more information on the event, and for future updates, go to HoppyValleyBrewersFest.com.
Spotlight on the Whiskey of the Week: Elijah Craig Barrel Proof Bourbon, Batch 1A24
You wouldn’t ordinarily hear lots of American whiskey enthusiasts grumbling about a barrel proof Kentucky bourbon aged over 10 years, available for a modest $75. However, when it comes to Elijah Craig, one of Heaven Hill’s most adored brands, the complaints are rolling in. These grumbles, in this instance, are justified. Since its initial release in 2013, Elijah Craig Barrel Proof has always had a 12 year age statement until 2023.That’s when Heaven Hill announced that, on a go-forward basis, its thrice-yearly releases would not consistently have a minimum age of 12. Some releases, like the 11-years-and-some months batch B523, which was out last May, would be younger. On the flip side, some would be older than 12 years! Such was the case for the subsequent release, batch C923, released last fall, which was over 13 years old— the oldest ECBP yet! This should be a positive development, correct?
Perhaps. The most recent release, Elijah Craig Barrel Proof Bourbon Batch A124 signifies it’s the first batch of the year, and 124 represents it was released in January 2024, seems to confirm the critic’s fears. Coming in at 10 years and 9 months, it’s considerably younger than twelve years. At 59.5% ABV, the proof is at an all-time low by ECBP standards. Does this signal the start of a downward trend? Are things going downhill for Elijah Craig? Before rushing to judgment, it’s worth taking the time to actually, you know, taste the bourbon.
Rest assured, the sky isn’t falling.
In actuality, what we’re dealing with… is an outstanding bourbon. Putting aside changes in age and proof, the same combination of 78% corn, 12% malted barley, and 10% rye are used, still aged in Char No. 3 new oak barrels, and yet remains non-chill filtered. This batch unpacks candy-like, vibrant fruit notes that transform into caramel, cinnamon, brown sugar, and a touch of chocolate tastes. Although it may be slightly less viscous than previous batches, it still gives a satisfying fullness to your palate. The lower proof actually makes it more suitable for cocktails—I can vouch it makes a knockout high-powered Manhattan.
It’s easy to question the motives of Elijah Craig/Heaven Hill. Perhaps the change was made to reduce costs or conceal dwindling supplies, rather than to give the blenders more control to distinguish each batch from the last. However, increased flexibility is the end result. If batch A124 is interpreted as a disaster, indicating the start of a decline, a single taste refutes this. Some people may hanker for the days of 12-year-old ECBP with proof over 130. I wouldn’t mind having more of those myself. But I can’t find it in my heart to criticize a bourbon that is this top-notch at such a reasonable cost (still recommended retail price of $74.99). And hey, if it’s not to your taste, another batch will be available in four months. That’s another great aspect of Elijah Craig.
Diving into the Lives of Madison Beer’s Parents: Robert and Tracie Beer
Madison Beer dedicated her 2023 memoir to her mom and dad
Madison Beer Instagram ; Tracie Beer Instagram
Singer-songwriter Madison Beer has a close relationship with her family.
Her father, Robert Beer, is a luxury home builder based out of New York, and her mother, Tracie Beer, is an interior designer who invented the contour hanger. The pair got married in the 1990s and divorced in 2006, when Madison was 7 years old. By the time of their split, the Beers had welcomed Madison and her younger brother, Ryder.
“I was very fortunate that my parents were able to keep a relationship despite getting divorced,” Madison told Alex Cooper in an April 2023 episode of the Call Her Daddy podcast.
Related: Who Is Madison Beer’s Boyfriend? All About Nick Austin
In a 2019 profile with Elite Daily, Madison revealed that she sees both of her parents’ personalities in herself. She said Tracie is often “introverted, at home, in bed, chilling [and] doesn’t really like people,” while Robert is more social and outgoing.
So, who are Madison Beer’s parents? Here’s everything to know about Robert and Tracie Beer.
Madison Beer TikTok
Robert has worked in real estate development for over 30 years. He was previously on staff at his family construction company, Birchwood Development, in Long Island, New York, before starting his own company.
He founded Built By Beer, a luxury home-building business based in the Hamptons, in 2007. His company was named one of the best custom home builders in Old Westbury, New York, by Home Builder Digest.
Tracie Beer Instagram
Madison’s mother is a known interior designer and the inventor of the contour hanger. Tracie had her big break in 2014 when she appeared on QVC to promote her unique invention designed specifically to accommodate halter tops.
“I am constantly inspired by my mom to never give up. She showed the true meaning of perseverance when she invented the Contour Hanger and now she is making her way to QVC!” Madison expressed her pride in a 2014 Facebook post before her mom’s TV presentation. “I’m eager for her appearance and would appreciate your support by tuning in! I’m so proud of you, mom. Love you xx.”
As per her LinkedIn profile, Tracie also devotes her time managing the careers of Madison and Ryder.
Tracie Beer Instagram
Robert and Tracie are parents to Madison, who was born on March 5, 1999, and her younger brother, Ryder, who was born on May 3, 2002.
When Madison was 13, she moved to Los Angeles with Tracie and Ryder to pursue her dreams.
“I had to move out of my home in New York when I was 13,” she told The Sun in 2018. “I moved out to LA with my mom and brother. That was difficult for me.”
Tracie often posts pictures of herself and her two children on Instagram. “i am so thankful, happy & blessed,” she captioned a picture of her, Madison and Ryder on Instagram in 2021. In May 2023, the trio celebrated Ryder’s 21st birthday in Las Vegas.
Madison Beer Instagram
The former couple haven’t talked about their wedding publicly, but they were married in the 1990s.
In 2006, Robert and Tracie divorced, which proved difficult for the “Selfish” singer to navigate.
“My parents split up when I was 7,” Madison wrote on X (formerly Twitter) in 2016. “It’ll get easier and you’d rather them be happy & apart, then together and sad.”
Albert L. Ortega/Getty
In Madison’s 2023 memoir The Half of It, the singer got candid about her rise to fame, music career and mental health. At the beginning of the book, Madison thanked Robert, Tracie and Ryder.
“For my mother, my brother, and my father — thank you. I know it hasn’t been easy,” she wrote.
Ahead of the book’s release, Madison spoke to PEOPLE about why she chose to write her debut memoir at 23 years old. “I really wanted to write this book now because I thought sharing some of the ups and downs in my life might be able to help other people navigate and relate,” she explained. “I called the book The Half of It as I know there will be more evolution and more to my story, but for now, I wanted to share my story in the hope that my journey might be comforting to others.”
Tracie Beer Instagram
Tracie has talked about how she and Robert worked hard throughout the years to maintain a healthy co-parenting relationship.
“I have to just share & say I am so proud of my family,” Tracie wrote in the caption of a 2020 Instagram post. “So proud of Robert & I to be able coparent & show our children there can be peace & love after divorce.”
She continued, “So proud of my children for their courage and perseverance in all you do … Feeling thankful & blessed #modernfamily.”
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Read the original article on People.
Discover the Time-Tested Pairing of Whiskey and Milk: Older Than Expected
Whiskey and milk might seem like an unusual combination, but if you’ve ever enjoyed eggnog at Christmastime, you’ll get how tasty this combo can be. The creamy milk blends beautifully with the complex flavor of whiskey, becoming a drink that fits the bill both as a party swig and a nice digestif. What might surprise you, though, is that the idea of mixing whiskey with milk goes way back in time!
A “milk punch” is what you’d call any drink that’s made by mixing dairy milk with a spirit (such as whiskey). The earliest recorded mention of this concoction harkens back to 1688 when William Sacheverell mentioned in his travel dissertation, “An Account of the Isle of Man,” how he had “a bowl of milk-punch” after supper, which “proved a good medicine against the fleas.” In those days, milk punch was primarily consumed as a medicinal elixir, rather than the leisurely drink it is known as today.
It wasn’t until 1711 that a solid recipe for a brandy milk punch was written down in a cookbook by a housewife named Mary Rockett. This drink is a full-blown cocktail (possibly one of the oldest around) incorporating sugar and lemon zest-infused brandy, milk scalded on a stovetop until it slightly curdles, and lemon juice. After infusing the punch with grated nutmeg for a few hours, it was carefully strained through cheesecloth to remove milk solids and lemon zest before serving. That’s quite a fancy drink by 18th-century standards!
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
Speaking of fancy, even though it’s not all that complicated of a drink today, back then, whiskey-imbued milk was literally a drink for royalty and high society. There were reports that, in 1838, Queen Victoria liked the milk punch produced by a gentleman named Nathaniel Whisson so much that she gave his company a royal warrant with a rather lofty title: “Purveyors of milk punch to Her Majesty.” However, the type that was enjoyed by Queen Victoria (and other historical figures like Charles Dickens and Benjamin Franklin) wouldn’t look like what you’d imagine of a drink called milk punch.
Called “clarified milk punch,” this mixture of milk and whiskey was clear in color! To make it, milk is curdled using an acid like lemon juice or brewed black tea. Then, the solid milk bits are filtered out, leaving a see-through liquid. Add your favorite whiskey, maybe a little citrus zest for flavor, and you’ll have a tasty drink in hand.
Since most of the milk solids are removed during the process, it tastes nothing like dairy milk. Instead, you’d get a slight sweetness with hints of the acid used for curdling and, of course, the kick of the liquor. This mix makes for a seriously tasty and smooth drink — so much so that, as an 1873 Brooklyn Eagle article put it, it’s “the surest thing in the world to get drunk on,” via Atlas Obscura.
Read the original article on Tasting Table.