Whiskey Sour Vs. Whiskey Smash: A Detailed Comparison of Two Classic Cocktails
Whiskey cocktails are timeless classics that blend the warm, earthy taste of whiskey with versatile ingredients such as citrus and herbs. The choice between two popular whiskey cocktails, namely the whiskey sour and the whiskey smash, might pose a dilemma. While the ingredients and proportions quite similar, the minor changes made between the two result in distinct beverages.
The shared elements between these drinks include the balance struck between the acidity introduced by the lemon, the sweetness courtesy of the simple syrup, and the burning sensation and texture from the whiskey. It’s fantastic how the essence of these simple ingredients transforms with slight modifications. The central differentiating factor is the lemon’s integration: only its juice is used in the whiskey sour, while the lemon is muddled for the whiskey smash, along with a sprig of fresh mint.
Find more information here: The 25 Best Bourbon Brands, Ranked.
Generally known as sours, this group of cocktails could be some of the earliest mixes, originating from seafaring days when a mixture of citrus juice, rum, and sugar was utilized as a shield against diseases. The first official recipes surfaced around the mid-1850s and the brew has stayed relatively unchanged since then. Despite the simple nature of the ingredients, crafting the perfect balance of acid and sugar with the type of whiskey chosen requires a certain level of skill.
An essential element of the whiskey sour recipe is derived from the process of shaking the ingredients. The melted ice adds water that slightly waters down the drink, thereby amplifying the flavors. The characteristic shaking also aerates and cools the drink. Some mixologists take an extra step and incorporate an egg white for a foamy finish after shaking that helps to tone down any sharpness from either the whiskey or lemon juice. Modifying the simple syrup to maple syrup, honey, or brown sugar and swapping the lemon juice for other citruses results in a multitude of delightful variations.
The smash is another long-standing drink category, reportedly quite popular in the mid-1800s as well. Mashing the citrus fruit used in the cocktail is a principal feature of the whiskey smash, resulting in the incorporation of all essential citrus oil flavors along with the juices, leading to a richer-tasting beverage. Mint is also a primary flavor element in a whiskey smash, slightly mashed with the other ingredients, and used also as a garnish.
The smash ingredients are shaken over ice and strained, offering a beverage that is more rustic with a bolder flavor than its polished sour counterpart. Mixologists have branched out to other fruits and herbs to produce new taste combinations in this drink category, although some form of citrus is still used to counterbalance sweetness along with fruits that are compatible with whiskey like peach, cherry, seasonal berries, and apple. Thyme and basil might replace the mint in this instance, and sometimes a dash of bitters is added for equilibrium.
It’s appropriate that the pounded version of this whiskey cocktail pair is called a ‘smash’, since the mashing of the fruits and herbs has such a significant impact on the drink’s flavor and texture. The mechanical process of destroying the lemon rind using a
cocktail muddler releases flavorful citrus oil, a little bitterness from the pith, and, of course, the tangy juices.
The muddling process in smash variations integrates the pulp of any popular fruit varieties into the drink, contributing to the mouthfeel as it’s sipped. Both sour and smash drink categories feature these variations, but the introduction of muddled fruit shifts a cocktail from being purely sour to a smash.
One might be curious about drinks that include a combination of muddled ingredients like mint julep, caipirinha, and mojito. The julep differs as it does not contain any fruit, technically excluding it from being a smash – the rest, however, are examples of smashes utilizing different spirits!
All five smashes listed in the 1888 “New and Improved Bartender’s Manual” by Harry Johnson feature mint and seasonal fruit. Therefore, we can conclude that herbs are a hallmark of the smash. The cocktail’s shaking lightly bruises the herb, releasing essential oils into the drink. An additional sprig garnishes the finished beverage, infusing even more aroma.
Understanding that a smash has a strong mint flavor may influence your whiskey choice to a sweeter bourbon, reserving the spicier high-rye whiskies for the sours. Naturally, many tremendous smashes utilize other herbs such as basil and thyme, designed to be in sync with a range of fruits and whiskies. Cocktail bitters are another flavor-rich ingredient included in some smash recipes to enhance the drink’s complexity.
The bitterness acts as a counterbalance, enhancing the overall balance of sweet, sour, and herbal elements in the cocktail. Whether opting for classic aromatic bitters or experimenting with exotic flavors like orange or cherry, each drop introduces a subtle, lingering depth to the whiskey smash. Although neither whiskey sours nor smashes originally included bitters, it’s not uncommon to see a few dashes in either drink these days because they so neatly tie flavors together.
Read the original article on Tasting Table.
Understanding the Concept of Equity in the World of Fine Wine
The prestigious world of fine wine is characterized by aspects such as exclusivity, differentiation based on class, quality, origin points, and so on. Although wine has been with us for millennia in some regions and centuries in others, the dominant classification and ratings systems are relatively newer. It is a matter of debate whether these systems reinforce these variations or merely provide an objective analysis. Nonetheless, it seems apparent that achieving “equity”, established on the principle of uniformly accessible opportunities and fairness, may be challenging in an environment constructed to highlight distinction and variation.
So, what does diversity and equity look like in the realm of fine wine?
A stride towards equity is connected to fairness and accuracy in nomenclature and evaluation. The recent verdict from the Court of Master Sommeliers-Americas to discard the terms “Old World” and “New World” from their examinations and materials aligns with actions from similar organizations. This decision points to an industry-wide shift in customs to incorporate new insights and perceptions about wine production and consumption.
Another possible transformation in the industry could be through its members and methodologies. In the article “Wine gone Woke,” I discussed the transformation of TEXSOM and the measures they are adopting to balance the field and incorporate more equity into their ways. There are indicators of change throughout the industry, noticeable through an increase in diversity, inclusion, and belonging initiatives and organizations. This development is encapsulated in Maryam Ahmed’s (2020) “Call to Action for the Wine Industry.”
For the Diversity in Wine Leadership Forum (founded in August 2020), a commitment to diversity means “seeking to open doors to more people, creating easier access to resources for success, and not only including but welcoming people of diverse backgrounds and experience,” and the pursuit of equity entails “increas[ing] access to resources needed for inclusion and success…; uncover[ing] and undo[ing the] root causes of disparity…; promot[ing] justice, impartiality, and fairness…; and ultimately seek[ing] to include more diversity at the decision-making levels of the wine industry.”
Wine, in all its diversity.
With an acknowledgement of both progress made and the gravity of the work still to be done, the Forum has stepped up to assist wine professionals with its “Do The Work” education series, aimed at the industry leaders hoping to guide progress in DEI within the wine industry. The first set of three classes occurred in Fall 2021; since then, over 200 global wine professionals have participated. The next iteration of the series is planned for late Spring 2024. But even if you have not yet joined the Do The Work cohort, you can still be a part of the wider change in the industry.
Some ways to “be the change” include being mindful of how you talk about wine, being intentional about who you include in decision making and action, and being purposeful about resource sharing. To this end, the Somm Foundation is working closely with the Diversity in Wine Leadership Forum to solicit donations, which are divided evenly among member organizations to support their ongoing separate and collective diversity, equity, and inclusion missions.
In sum, while there is still a lot to do to encourage diversity and fairness in fine wine—not least because the industry rests on ensuring its distinction—more inclusive worlds of wine are possible. What will you do to make (fine) wine more equitable?
Unveiling the World’s Best Vodka at the 2023 New York World Wine And Spirits Competition
Stumbras Premium Organic Vodka takes home the top prize at this year’s New York World Spirits Competition.
Earlier this year a panel of expert judges convened in a nondescript hotel convention hall in Brooklyn to assess merit across all major categories of spirit. It was part of the annual New York World Wine & Spirits Competition, which in just several iterations has already grown into one of the city’s premiere tasting events.
We’ve spent significant time covering the top-rated whiskies from that competition. It included several jaw-dropping surprises, all of which are worthy of exploration—if you fancy aged spirit. Now we’re going to venture into the realm of vodka. But first we must address the elephant in the room: how does one define greatness in a category that is flavorless by design?
Well, for starters, vodka isn’t flavorless, exactly. It is often confused with neutral grain spirit, but that’s a vast oversimplification. And an outdated one. Vodka doesn’t even have to be made from grain at all. It can be distilled from vegetables, fruit, honey, starches—we’ve seen compelling examples come from all sorts of base ingredients. And it certainly doesn’t need to be neutral in flavor or aroma. If you have doubts, you ought to consider cracking open a bottle of the very expression that the New York Wine & Spirits Competition dubbed the best of 2023: Stumbras Premium Organic Vodka.
The inaugural organic vodka from Lithuania is produced adhering to stringent protocols. It commences as wheat cultivated on an organic farm located in the core of the Baltic nation. After the distillation process, the substance traverses through a specialized linen filtration system, attributing a distinguished smoothness and refined viscosity to the vodka.
While there could be a debate about the presence of any gimmick, it is unambiguous that the fundamental wheat element bestows an enjoyable sweetness on the palate. This sweetness persists and is prominent even in the aftertaste, leading to flavor contemplation in vodka.
To ascertain, Stumbras, the producer, isn’t hinting at flavored vodka. In reality, the company is renowned for another variant, notably a cranberry flavor, which was also acknowledged by New York judges for its exceptional bitterness. With over 115 years of expertise, the company exhibits mastery over its craft.
The award-winning organic expression can be easily spotted on American racks, priced approximately at $20 per bottle. The subtle characteristics of its tasting notes stipulate it as a fitting pair with tonic or soda, preferably served over ice. Particularly, the integration of lemon or lime, the bitter and sour elements of citrus, aptly counterbalance the sweetness of wheat in the vodka.
Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.
LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo … [+] by DeAgostini/Getty Images)
Debunking the Alcohol Myth Surrounding Rum Cake
A rum cake is an easy, festive addition to any holiday table. The rum-spiked sponge is baked in a Bundt pan, and drizzled and brushed with a rum syrup. The result is a cake that’s so moist and rich that it doesn’t need a glaze or frosting. It goes perfectly with a cup of coffee, or to top off a day of celebrations. However, if you’re abstaining from alcohol, don’t believe people when they tell you all the alcohol bakes off during the cooking process. Spoiler alert — it doesn’t.
Typically, alcohol is merely a carrier for the flavor a particular recipe calls for, whether it’s a scrumptious rum cake or a red wine sauce for your steak. Alcohol also enhances the flavors of other ingredients, like in a penne alla vodka where the vodka makes the tomato stand out and tenderizes meat. It’s a versatile ingredient, and there are plenty of reasons to use it, but you should remember that while a significant amount of the alcohol does cook off, it’s never 100% gone.
Read more: 10 Of The Healthiest Beers You Can Drink
When cooking with booze, it’s impossible to cook or bake all the alcohol out of a dish or dessert, but how much remains in the final presentation depends on a few things, namely temperature and length of time spent cooking, as well as the surface area of your cooking dish. Alcohol evaporates faster at higher temperatures, and more alcohol cooks off the longer something bakes. No matter what, though, alcohol molecules will stick to molecules of other things in the dish and stay put. It has been shown that even cooking dishes for hours still leaves a small percentage of alcohol remaining in the dish.
When making a rum cake, the size of your cooking vessel plays a crucial role. More surface area means the dish has more contact with oxygen, causing the alcohol to evaporate quicker in a larger pan or skillet. The ingredients you employ along with the dish you’re prepping should be thoughtfully considered. A rum syrup used as a topping, for instance, probably won’t have cooked long enough or at the right temperature to evaporate much alcohol. The cake, conversely, usually contains half to a full cup of rum, giving it about 5% alcohol content—a beer’s equivalent.
There could be numerous reasons to substitute alcohol in your recipes, including health-related, recovery, or religious motivations. You can still participate in the world of boozy baking, even without alcohol. The main focus is the flavor, and the alcohol merely acts a carrier. An array of cooking and baking ingredient swaps provide similar flavors without alcohol including various vinegars, herbs, spices, and syrups.
You can create a rum cake using rum extracts and rum-infused syrups or a fusion of elements such as white grape juice, molasses, and almond extract. Alternatively, you can seek non-alcoholic rum. There’s an abundance of non-alcoholic spirits to replace their alcoholic equivalents. Hence, your next rum cake can be alcohol-free, and you won’t have to be concerned about the alcohol content in your future baking endeavors.
Refer to the original article on Daily Meal for more information.
IPA Holds the Crown of Connecticut Craft Beer, Yet Lagers Gain Momentum
Welcome to NEBCO American lager from New England Brewing Co. located in Woodbridge, Conn.
Craft beer initially had a strong emphasis on the IPA in regions like Connecticut and beyond, however, there’s been a shift in drinking preferences recently with many craft beer lovers favouring more finely nuanced brews.
“Reflecting on the early stages of the craft beer movement, it’s clear that the smaller and locally independent brewers had to differentiate themselves from the major brands with powerful, distinct, and bold beers. IPA’s fit this bill perfectly. They were playful, distinct, thrilling, and a stark contrast to the traditional American beer panorama. As smaller and independent brewers have garnered more consumer faith, we’re now in a position to display other flavour profiles to our patrons,” notes Matt Westfall, owner and brewer of Counter Weight Brewing Co. in Cheshire.
While IPAs continue to hold the top spot in terms of sales at most craft breweries, both in Connecticut and across the nation, there’s a growing consumer demand for lagers. Lager is a beer variant brewed differently than ales and it encompasses the subgroup of pilsners. At Counter Weight, although the brewery’s signature IPA still takes the top spot in overall sales by a significant margin, its Workhorse Lager is making considerable strides.
Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.
Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.
“It is now our fastest-growing brand in 2023,” Westfall says. The increasing popularity of lagers is even more pronounced in the brewery’s taproom where Workhorse is the best-selling draft item and three of the top five sellers in the brewery are consistently various types of lagers.
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Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.
Workhorse Lager from Counter Weight Brewing Co. in Cheshire, Conn.
Of course, IPAs still dominate craft sales by a significant margin. At New England Brewing Co. in Woodbridge, 90 percent of production is dedicated to IPAs.
“But we have seen the craft lager category emerging and launched NEBCO Lager last summer to start participating in the category in a bigger way,” says Jamal Robinson, New England Brewing Co.’s director of sales and marketing.
So what’s triggering the resurgence in lagers? There are a number of contributing factors.
“The growth in popularity of lagers can certainly be attributed in part to palate fatigue,” says Robinson. “There are a plethora of beer drinkers who are fed up with the powerful, robust IPAs and feel that the hazy, juicy IPAs are too heavy to truly quench their thirst. These consumers are in search of something that’s more refreshing, easier to drink, and has a lower alcohol by volume (ABV)—in other words, a beer that’s session-able. The cost factor is also beginning to have a significant impact. Beer drinkers are shying away from $20 four-packs and double-digit ABV IPAs.”
Phil Markowski, the brewmaster at Two Roads Brewing Co. in Stratford, concurs.
“Craft beer aficionados are starting to explore their options beyond IPAs,” notes Markowksi. “Don’t get me wrong, I enjoy IPAs as much as the next person, but there are times when I fancy a switch and crave a clean, crisp, carefully balanced lager.”
Welcome to NEBCO American lager from New England Brewing Co. in Woodbridge, Conn.
Two Roads is meeting this demand by distributing one lager year-round named Cruise Control, plus a variety of seasonal lagers.
Lagers are brewed using cold-fermenting yeasts which convert beer ingredients into alcohol at a more gradual pace than the warm-fermenting yeast used for ales. Consequently, it takes approximately 6-8 weeks to brew lagers — nearly twice that of an average ale. This results in them being more costly as they occupy fermentation space for extended durations. However, it’s this slow brewing process that contributes to their increased popularity amongst brewers.
“The technical aspect of crafting a quality lager is truly fascinating,” expresses Barry Labendz, co-founder of Kent Falls Brewing Co. in Kent. They offer a pilsner named The Hollow all year-round and an assortment of seasonal lagers, alongside other styles. “It’s all about the quality of ingredients and the process. In the fast-paced world of brewing, it’s quite refreshing to produce a beer that you allow to rest for an extended period.”
The classic nature of the style is continuously captivating to numerous brewers and fans. “A large amount of romanticism encircles traditional lager styles,” states Westfall. “Numerous iconic beer examples that inspire numerous brewers originate from incredibly old breweries. These are typically breweries housed in antique, picturesque structures, operated by several generations of the same family, utilizing the most conventional gear and methods to craft beers that perfectly encapsulate the beer their forefathers brewed for the same community, sometimes for hundreds of years.”
Westfall further notes, “It’s quite unique to create a beer influenced by those traditions, methodologies, occasionally with identical ingredients, and having the opportunity to pursue those minor subtleties in these delicate styles.”
Revealing 2023’s Best Vodka According to the New York World Wine and Spirits Competition
Stumbras Premium Organic Vodka takes home the top prize at this year’s New York World Spirits Competition
Earlier this year a panel of expert judges convened in a nondescript hotel convention hall in Brooklyn to assess merit across all major categories of spirit. It was part of the annual New York World Wine & Spirits Competition, which in just several iterations has already grown into one of the city’s premiere tasting events.
We’ve spent significant time covering the top-rated whiskies from that competition. It included several jaw-dropping surprises, all of which are worthy of exploration—if you fancy aged spirit. Now we’re going to venture into the realm of vodka. But first we must address the elephant in the room: how does one define greatness in a category that is flavorless by design?
Well, for starters, vodka isn’t flavorless, exactly. It is often conflated with neutral grain spirit, but that’s a vast oversimplification. And an outdated one. Vodka doesn’t even have to be made from grain at all. It can be distilled from vegetables, fruit, honey, starches—we’ve seen compelling examples come from all sorts of base ingredients. And it certainly doesn’t need to be neutral in flavor or aroma. If you have doubts, you ought to consider cracking open a bottle of the very expression that the New York Wine & Spirits Competition dubbed the best of 2023: Stumbras Premium Organic Vodka.
The first organic vodka to ever be distilled in Lithuania adheres to strict production guidelines. The process begins with wheat cultivated in an organic farm nestled deep within this Baltic nation. Post distillation, the spirit undergoes a proprietary filtration method using linen, reputed to enhance the vodka’s smoothness and slightly viscous nature.
There might be some controversy as to whether these unique characteristics amount to simply a marketing trick, but the undeniable fact remains that the base ingredient, the wheat, imparts a delightful sweetness to the consuming experience. This sweetness persistently lingers even after consumption, enticing further contemplation of its characteristic flavor. A flavor that is surprisingly palpable in vodka.
We should note that Stumbras also produces a flavored vodka, but we’re discussing pure vodka in this context. Of interest, the brand’s cranberry variant garnered recognition for its excellent bitter tones at a spirits contest in New York. No surprise there, considering the company’s over 115-year-long heritage in perfecting its craft.
The award-winning organic vodka is readily accessible on American store shelves, priced reasonably at around $20 a bottle. Its entire sensory profile marks it as an ideal accompaniment to tonic or soda, served over ice. Adding lemon or lime further perfects the balance, with the tartness of citrus offsetting the wheat’s inherent sweetness in the vodka.
Or do the unthinkable: try the 80-proof spirit neat. Maybe you’ll be able to call out some of the same grassy aromatics in the liquid that won over those contest judges back in Brooklyn. Perhaps you, too, will call it one of the more interesting vodka on shelves today. But what you won’t be able to do is call it flavorless.
LITHUANIA – NOVEMBER 25: Mill, Open air ethnographic museum, Rumsiskes, Dzukija, Lithuania. (Photo by DeAgostini/Getty Images)
Debunking the Myth: Does Rum Cake Really Contain Alcohol?
A rum cake is an easy, festive addition to any holiday table. The rum-infused sponge is baked in a Bundt pan, drizzled and brushed with a rum syrup. The result is a cake that’s so moist and rich it doesn’t require any frosting or glaze. It pairs well with a cup of coffee, or as a sweet conclusion to a day of celebrations. Contrarily, if you’re abstaining from alcohol, ignore people when they tell you all the alcohol evacuates during baking — it doesn’t.
Generally, alcohol primarily acts as a flavor transport for the specific taste a recipe demands, whether it’s a luscious rum cake or a red wine sauce for your steak. Moreover, alcohol boosts the flavors of other ingredients, like in a penne alla vodka which allows the flavor of the tomato to shine through and softens the meat. It’s a versatile additive, and there are a myriad of reasons to use it, but bear in mind that although a fair amount of alcohol does evaporate, it’s never fully gone.
More insights: 10 Of The Healthiest Beers You Can Drink
When cooking with alcohol, it’s not feasible to get rid of all the alcohol in a dish or dessert. The amount that remains revolves around several factors like cooking temperature, length of cooking time, and the cooking dish’s surface area. Alcohol evaporates faster at elevated temperatures, and a greater amount is cooked off as the cooking time is prolonged. Regardless, some alcohol molecules will bind to other molecules in the dish and remain. It’s been proven that even after cooking dishes for extended periods, a fraction of the alcohol linger in the recipe.
Moreover, when baking a rum cake, the size of your cookware is of essential consideration. A larger cooking vessel provides more surface area for contact with oxygen, leading to quicker evaporation of the alcohol within a larger pot or pan. It’s also vital to consider your recipe and ingredients. For instance, a rum syrup topping for your cake will likely not cook long enough, or at the necessary temperature, to allow much alcohol to evaporate. The actual cake, meanwhile, typically requires half to one cup of rum, resulting in a baked good with roughly 5% alcohol content- the same as a beer!
Although not all dishes will end up as alcohol-heavy as a rum cake, there are many valid reasons you may opt to replace the alcohol in your recipe. Be it for health, recovery, or religious reasons, don’t feel like you’re missing out. There are numerous alternatives to using alcohol in rum cake and other alcohol-dependent recipes. The focus should be on flavor, the alcohol’s simply acting as its vehicle. You can replicate similar tastes without using alcohol by following various cookery and bakery ingredient substitutions, such as a variety of vinegars, herbs, spices, and syrups.
With ingredients such as rum extracts and rum-flavored syrups, or a combination of elements like white grape juice, molasses, and almond extract, you can bake a rum cake. Alternatively, consider using non-alcoholic rum. There’s a wide range of non-alcoholic spirits that can act as substitutes for their alcoholic counterparts. So, you can always bake your next rum cake alcohol-free and not worry about the alcohol content in your future baking endeavors.
Here is the original article from Daily Meal for more information.
A Refreshing Twist to an Old Fashioned: Swap Bourbon with White Whiskey
The iconic old fashioned was the first cocktail that appeared in print in 1806 — and became a template for mixology to come. Its combination of rye or bourbon, along with sugar and bitters yields the perfectly balanced sipper. Plus, it’s an excellent starting point for variations: Swapping out the base spirit yields some delicious results. So why not turn to a more refreshing spin-off — yet one that still adheres to a whiskey palate — by incorporating a white version of the booze.
White whiskey is made of the same ingredients as regular whisky, yet it barely spends any time in the barrel (as little as a few seconds, just long enough so that it can be called whiskey). It’s actually the barrel that gives whiskey its golden color; the alcohol is clear when it first goes in. The resultant white whiskey flavors vary, depending on the distillation grain, but can range from a robust, alcoholic spirit to something a little more fruity. With a thoughtful liquor selection, it can yield a delicious old-fashioned cocktail that doesn’t lose its hint of whiskey. Simply pair with complementing bitters to enjoy such a riff. Let’s dive into how it comes together.
Read more: The 25 Best Bourbon Brands, Ranked
The most prominent component in the swap is the whiskey, so it’s best to utilize a reputable rendition of the style. A popular option is Death Door’s take on the liqour, the distillery crafts a white whiskey with a mild spice, bread-like character, and just a tinge of sweetness. However, many small-batch distilleries are producing white whiskey, and it could be fun to sample a few. Whichever white whiskey you choose, simply shake it with a bit of simple syrup to showcase the opaque liquor’s quality.
From there, it’s all about infusing with bitters and fruits. To complement the drink’s lighter character, citrus is a tasty addition — especially the slightly bitter character of grapefruit. Incorporate it through the use of grapefruit bitters, or simply garnish with a grapefruit wedge or rind. You could add a maraschino cherry, too, infusing extra flavor by either reaching for the always-flavorful Luxardo brand, or a cherry soaked in brandy for a more spirited twist. Serve your drink in a clear glass for the eye-catching visual effect, and enjoy. It may go down a bit easier than regular whisky and will still pack in complex flavor, plus white whiskey is always a good talking point.
Read the original article on Tasting Table.
Celebrate the New Year with a Journey on the Napa Valley Wine Train
Celebrating NYE
Do you already have 2024 New Year’s Eve plans? What if you could celebrate the ball dropping twice in one day? The Napa Valley Wine Train is partnering with the legendary Grgich Hills winery for “Midnight In Paris: A Legacy NYE Celebration” to commemorate not only the new year but also to honor Winemaker Miljenko “Mike” Grgich who recently passed away at the age of 100.
If you are not familiar with the legacy of Grgich it all started in 1976 when Californian wines beat French wines in a blind tasting competition now famously known as the Judgment of Paris. Amid this historic event was a virtually unknown winemaker. The French judges were shocked when they realized they selected Mike Grgich’s 1973 Chateau Montelena Chardonnay (over France’s white burgundies) as the finest white wine in the world. This gave credibility to American wines and set up Napa Valley as a real player in the industry. Hence, this year’s NYE celebration is a way of showing appreciation for that storied event that contributed greatly to putting Napa on the worldwide winemaking map and solidifying Grgich as a legend decades ago.
Napa Valley Welcome Sign
“We wanted to do something extra special for New Year’s and given our devoted relationship with Grgich Hills Estate and Mike’s 100th birthday this year, ringing in the New Year in celebration of Napa wines, great food, views, quality time with old and new friends aboard our vintage train seemed like the best way to throw a great party,” -Nathan Davis, General Manager of the Napa Valley Wine Train
It must be midnight somewhere! Guests can start the NYE festivities early in California. This exciting New Year’s journey begins with the Wine Train departing at 10:15 a.m., followed by a three-course gourmet breakfast as the festively decorated train rolls through the Rail Arts District. The train will stop at the often photographed Napa Valley Welcome Sign where an hour-long wine tasting will be set up al fresco for guests to enjoy, including selections from Chateau Montelena, Grgich Hills, and Stag’s Leap Vineyard, notable for their pivotal role in the 1976 Judgement of Paris tasting for best Chardonnay and Cabernet respectively. After re-embarking on the train, guests will enjoy lunch and arrive at Grgich Hills Estate for the 1pm New Year’s Eve Party. For two hours the winery will feature small bites and wines leading up to the ball dropping in Paris and a sparkling toast at 3pm to coincide with the midnight celebration in France.
Grgich Hills Estate
To learn more visit winetrain.com
Holiday Season Guide: The Dos and Don’ts of Gifting Wine
This story is from an installment of The Oeno Files, our weekly insider newsletter to the world of fine wine. Sign up here.
We all know the adage “It’s better to give than to receive,” and this is especially true if we’re giving a gift that we have put thought and energy into. However, as the holidays arrive, and we’re all pulled in a myriad of directions, it can be that much tougher to devote the effort we want to purchase the right presents. Under pressure, we just look for something, anything, to wrap and give so that we’ve done our duty. If we’re being honest, this approach doesn’t really convey a sense of holiday spirit or make anyone happy. You could say, “It’s the thought that counts,” but we all know some gifts are just the products of cheap and crappy thoughts.
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One way to take that pressure off is to give everyone, when appropriate, gifts from a single category, such as food, housewares, books, or—our favorite—wine. When you narrow your scope to one type of present, you’ll find it focuses your efforts in a way that allows you to be more thoughtful and clever in your choices. And if you know your giftee drinks wine, whether they’re a friend, family member, colleague, or customer, a great bottle tailored to that person’s tastes is always welcome. However, there are some helpful guidelines to follow and faux pas to avoid, so we’ve curated our list of dos and don’ts for giving wine this holiday season and beyond.
Well maybe not spy spy. You don’t have to be obvious in your pursuit of figuring out what your friend, colleague, or family member wants—because gifts are supposed to be surprises—but there’s always an opportunity in conversation to discover the types of wine they are enjoying lately. Don’t be afraid to just outright ask them about favorite regions, varietals, and producers, then follow those leads when it is time to go procure their gift.
Once upon a moment, a grime and dust-coated bottle was given to us, which evidently originated from the cabinet above a stove. This is a location where wine should never be stored, but we’re sure you’re already aware of that. Immediately, two things became clear to us: the improper storage of the wine and the bare minimal effort exerted by our “friends” in choosing what to offer us. At the time, seeing the state of the bottle as it emerged from its decorative bag was more of a shock in concern for our friends than an offense, even though we find amusement in it now.
It’s essential to prioritise the preferences of the person to whom the gift is being given, as this opportunity should not be used to revolutionise anyone’s tastes. If your brother-in-law is a staunch supporter of Napa Cab, while your current favourite is an orange wine from Slovenia, it would be best to put your personal preference aside and opt for the Napa Cab. There is no harm in offering that exciting, skin-contact wine during dinner and praising it, but attempting to gift it and anticipate him to enjoy it is not advisable.
A bit of creativity can assist you in creating a customized gift set. You can combine bottles with wine glasses specifically designed for that varietal, a framed wine map, or a wine-related book that correlates with the wine style you’ve chosen.
It’s wise to spend an acceptable sum, without going overboard. Whether it’s for your boss or your father-in-law, there are more suitable occasions to earn points than giving a gift-wrapped bottle that commands an incredibly high price. If you wish to introduce Petrus or Yquem at dinner, the decision is yours, but it’s best not to give the recipient the impression of being in debt to you.
If you find yourself doing plenty of visits and hosting gatherings, it’s quite likely that someone unexpected will present you with a surprise gift. For example, this could be your sister-in-law’s aunt. Be always prepared by keeping some affordable wine bottles, already wrapped and ready to deliver, either in your car trunk or under your tree. Pre-write “Cheers” or “Happy Holidays” on the tag to easily turn a potentially disappointing moment into a pleasant surprise.
There is no need to endlessly talk about how much you spent on the wine bottle or how tough it was to get. As your mother likely advised, no one appreciates a boastful person. Furthermore, remember that anyone can easily check details online.
Suppose you purchased a large quantity of a specific wine and it turned out to be dreadful, much like Tom’s Spätburgunder from Succession’s which was negatively described as “funky,” “agricultural,” and “Germanic”. Even though Shiv’s ambitious husband attempted to pass that poor wine onto anyone he could, it’s best not to follow his example. Gift-giving should never be used as an opportunity to dispose of unwanted wine bottles from your cellar.
Remember, the wine is a gift. Like any other gift, the recipients are free to do whatever they want with it. If they are wine lovers and have pre-planned their dinner, they will have probably chosen which wine they want to serve with each course. Hence, the best course of action is to graciously hand over your nicely wrapped wine bottle and appreciate what’s being served.
If you are bringing a gift to a party rather than a sit-down dinner, it’s perfectly alright to bring a separate bottle, perhaps a sparkling or white that goes with appetizers. We like to bring the bottle to open now in a chiller bag with ice or chilled bottle sleeve, and we make sure that the host knows that this one is for the bar. On the other hand, the gift bottle should be presented with the explanation that it is a holiday gift, to be enjoyed at a later time.
Just because some influencer was touting a bottle or it was right there in front of your face on a giant display when you walked into the liquor store doesn’t mean it’s the right wine for the occasion. Gift giving should feel good and come from the heart rather than being a chore. If your co-worker is still raving about that trip to Tuscany last summer, go for a Brunello or Riserva Chianti. Your cousin loved White Lotus? There’s a Sicilian bottle with her name on it. Your best friend just posted his 1,000-day Spanish streak on Duolingo? He will definitely say “gracias” when he unwraps some Rioja. With a little attention to your wine gifts, everyone on your list will surely think, at least just this once, that it is far better to receive.
In all honesty, few of us possess the charm and charisma to swagger through city streets in an overcoat and gloves clutching a bottle of bubbly. If you are giving wine this season, load up on tissue paper, wine bags, boxes, and wrapping paper. After all, you are giving a gift. Make your bottle of wine look like one.
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