The 2023 New York Wine and Spirits Competition declared The World’s Best Bourbon.
Breaking News: Sherry Cask Finish Bourbon Takes Top Spot at New York Wine and Spirits Competition
Last month, the New York Wine & Spirits Competition was held in Brooklyn, bringing together some of the most discerning palates in the beverage industry for an intense three days of blind tasting and judging. Organized by the esteemed Tasting Alliance, known for the San Francisco World Spirits Competition, this year’s event saw an unprecedented number of entries from producers all over the world. While the winners in every category will be announced to the public on September 12th, we have an exclusive sneak peek at the best bourbon of the competition.
From hundreds of contenders, the prestigious top prize was awarded to a sherry cask finished bourbon created by 15 Stars, a non-distilling producer based in Bardstown, Kentucky. This limited release bourbon was bottled at a robust 57.5% ABV and originally sold for $179. It is a carefully crafted blend of straight bourbons, aged between 10-13 years and sourced from both Kentucky and Indiana. But what sets this bourbon apart is the additional several months it spent aging in casks seasoned with the famous fortified wine from southwestern Spain.
Pouring a glass of this award-winning bourbon reveals a delightful aroma reminiscent of cherry cola. On the palate, flavors of plum, raisin, and cinnamon boldly compete for attention. The complexity of this bourbon lies in the delicate balance between nutty confection and dried holiday spice, leaving a lingering taste that tantalizes long after each sip. It’s no wonder that even in its relatively short existence of a little over a year, 15 Stars has managed to amass a devoted following of whiskey enthusiasts.
Despite its higher price point, with most expressions retailing above the $100 mark, 15 Stars has gained recognition and acclaim in various competitions even before its success at the New York Wine & Spirits Competition. It scored an impressive 95 out of 100 points at the International Wine & Spirit Competition, earning double gold in San Francisco, and even securing double platinum at the ASCOT Awards. With this latest win, the demand for 15 Stars’ limited releases is expected to skyrocket.
The inspiration behind the name “15 Stars” comes from Kentucky’s historical significance as the 15th state to join the United States in 1795. The brand was founded by father and son entrepreneurs, Rick and Ricky Johnson, both natives of the Bluegrass state. Currently, their bottles are distributed in Indiana, Tennessee, Missouri, Georgia, Louisiana, and, of course, their home state of Kentucky. With their recent victory, we hope to see an expansion of their distribution to more states across the nation.
In taking home the coveted “Best Bourbon” prize, 15 Stars outshone distinguished contenders such as Buffalo Trace, including various marks from its Antique Collection, as well as offerings from Blue Run Spirits and Rabbit Hole. This victory speaks volumes about the quality and craftsmanship of 15 Stars’ bourbons, and we eagerly anticipate the brand’s continued success and growth.
While we patiently await the release of the full results next week, which will include the best single malt scotch and the best whiskey overall, we can’t help but feel excited for the surprises that lie ahead. Stay tuned for more updates on the world of spirits and the remarkable creations that push the boundaries of taste and imagination. Congratulations to 15 Stars on their remarkable achievement. Cheers!
At Prince William’s 21st birthday party, the “Vodka Luge” left Queen Elizabeth understandably perplexed.
Queen Elizabeth had witnessed many things during her long reign, but in 2003, she came face-to-face with a puzzling sight at her grandson Prince William’s 21st birthday party. The event, held at Windsor Castle, had an “out of Africa” theme, complete with extravagant decorations and entertainment. However, it was a specific element that left the Queen confused – a vodka luge in the shape of an elephant’s head.
Party planner Johnny Roxburgh recalled the moment on Channel 5’s The Royal Borough: Kensington and Chelsea, stating that when the Queen saw someone pouring vodka into the elephant’s head, she turned to him and asked, “What is that?” Roxburgh, taken aback by the situation, replied, “Ma’am, it’s a vodka luge.” Reflecting on the interaction, Roxburgh humorously added, “I could have said it was a tin of Brasso, because she just looked at me confused and said, ‘Hmmm…'”
Roxburgh previously shared details about the birthday celebration with Tatler magazine in 2018, describing William as “wonderful to work with” and “charming beyond belief.” The party included various impressive elements, such as full-size elephants made from palm husks and theatrical table centerpieces. However, it was the vodka luge in the shape of an elephant’s head that seemed to capture the Queen’s attention most.
The guest list for the event was equally star-studded, with notable attendees like Camilla Parker-Bowles, who would go on to marry Prince Charles two years later. Renowned actor Rowan Atkinson and late socialite Tara Palmer-Tomkinson were also present, along with 300 other guests. While it remains unclear if Kate Middleton, William’s future wife, attended the party, it is believed that the two were dating at the time, as they had met while studying at the University of St. Andrews.
Looking back, one can only imagine the stark contrast between Queen Elizabeth’s 21st birthday celebration in 1947 and her grandson’s extravagant affair in 2003. It is safe to say that a vodka luge was likely not part of the festivities when she herself reached that milestone. Nevertheless, despite her bemusement, the Queen’s interaction with the vodka luge only added to the whimsical nature of Prince William’s birthday bash, showcasing the lighthearted side of the royal family.
The New York Brewery aims to completely change the process of beer production.
A glass of Cool Cousin beer, made with raw (unmalted) barley). New York’s Cool Cousin Brewing is the first commercial brewing company in America to make beer entirely from unmalted barley, saving water and carbon dioxide (CO2) with each brew.
In the world of brewing, malted barley has long been considered the essential ingredient for making beer. The carbohydrates within the malted barley provide the fuel for yeast to ferment into alcohol and CO2. However, the process of malting barley is resource-intensive and not very efficient. It requires steeping the barley, causing it to germinate, and then stopping the germination with heat. This process, combined with the repeated application of water, consumes a significant amount of resources.
John Midgley, founder and CEO of Cool Cousin Brewing, recognized the need for a more environmentally-friendly approach to brewing. He decided to make beer without malt altogether, and instead use raw, unmalted barley. By adding an exogenous enzyme cocktail in the mash, Midgley was able to create wort, the sugary liquid needed for fermentation, without the need for malting.
By using raw barley and foregoing the malting process, Cool Cousin Brewing claims to save 700 milliliters of water and 32 grams of CO2 for every liter of beer produced. The enzymes in the exogenous cocktail are identical to those found in malted barley, ensuring the quality and taste of the beer.
To achieve the same results as traditional brewers, Midgley steps the mash through four temperature stops to activate different enzymes, replicating the malting and mashing process. The end result is a flavorful beer that rivals traditional brews, with the added benefit of reduced resource consumption.
Cool Cousin Brewing’s first customer was Blue Hill at Stone Barns, a prestigious restaurant with two Michelin stars. The beverage director at Blue Hill was initially skeptical about the idea of a “raw” beer, but after tasting it, she was pleasantly surprised by the fresh and grain-focused flavor.
Currently, Cool Cousin beer is only available in New York State and is made with locally-sourced barley and hops. Midgley plans to expand across America while maintaining a commitment to sourcing local ingredients. The next target market is California, where Cool Cousin hopes to brew its beer using locally-sourced grains and hops.
Cool Cousin Brewing is revolutionizing the brewing industry by proving that beer can be made in a more environmentally-friendly way. By eliminating the need for malting and using raw barley, they are saving water and reducing carbon dioxide emissions. With each sip of Cool Cousin beer, consumers can enjoy a delicious brew while knowing they are contributing to a more sustainable future.
A new interview unveils Queen Elizabeth’s response to Prince William’s vodka luge.
A Glimpse into Queen Elizabeth II’s 21st Birthday Party: The Mystery of the Vodka Luge
In the realm of British royal parties, some are extravagant affairs that evoke awe and wonder, while others hold untold secrets that can leave even the monarch herself perplexed. One such event is Prince William’s 21st birthday celebration, which took place back in 2003. Today, we delve into the intriguing details of this jungle-themed extravaganza, including the Queen’s charmingly confused encounter with a peculiar contraption known as the vodka luge.
Known for his expertise in event planning, Johnny Roxburgh, the royal family’s trusted party organizer, recently lifted the veil on the enigmatic affair during an interview on Channel 5’s The Royal Borough: Kensington and Chelsea. Roxburgh revealed that the late Queen Elizabeth II was left puzzled when she came face-to-face with a vodka luge shaped like an elephant’s head. The event, held at Windsor Castle, embraced an “out of Africa” theme, which explains the presence of this unique and perplexing centerpiece.
As Roxburgh recounts, the Queen approached him curiously, seeking clarification on the peculiar creation. “What is that?” she inquired, to which Roxburgh responded, “Ma’am, it’s a vodka luge.” In jest, he added that he could have claimed it was a tin of Brasso, as the Queen’s bemusement persisted. Nevertheless, she let out a contemplative “Hmmm” before continuing with the festivities.
Aside from the elephant-shaped vodka luge, the jungle-themed celebration also boasted the presence of musicians hailing from Botswana, as well as an illustrious guest list comprising 300 celebrities. Roxburgh aimed to captivate and entertain each attendee, and his efforts certainly paid off. Speaking to Tatler in 2018, he reminisced about the remarkable experience, emphasizing Prince William’s congenial nature and his enthusiasm for the event’s elaborate design.
According to Roxburgh, the choice of an African theme stemmed from Prince William’s personal connection to the continent and his charitable endeavors there. The young royal wanted to pay homage to his time in Africa while also raising awareness for the causes close to his heart. The Daily Mail reports that the party planner was tasked with creating an African jungle within the grandiose walls of Windsor Castle. Palm husk elephants, reminiscent of the majestic animals found on the continent, adorned the space, alongside table centerpieces that rivaled the headgear of the Lion King. And, of course, the Queen’s beloved elephant-shaped vodka luge took center stage, capturing everyone’s attention.
In addition to illuminating the mysteries surrounding Prince William’s birthday soiree, Roxburgh provided insights into his vast experience planning royal events. From lavish parties with multimillion-pound price tags to dining with the likes of Putin, he truly has done it all. Even the Queen herself has been privy to his creations, constantly requesting updates on his progress. Roxburgh fondly recalled an event at Balmoral, where a dinner for 600 guests was meticulously organized, with the Queen keeping a watchful eye on its development through photographs.
As we approach the one-year anniversary of Queen Elizabeth II’s passing, a somber occasion set to occur on September 8, 2023, the Prince and Princess of Wales will take the lead in paying tribute to their late mother. Meanwhile, King Charles III is expected to spend this solemn day quietly and privately at Balmoral, the place where his mother bid farewell to the world.
The story of Prince William’s 21st birthday party offers a glimpse into the fascinating world of royal festivities. It highlights the extravagant creations and the moments of bemusement that can arise even for one as esteemed as Queen Elizabeth II. And as we look back on her reign, we are left with fond memories and intriguing anecdotes that continue to add to the mystique and enchantment surrounding the British royalty.
Louisiana shoppers have identified homemade flavor as one of the preferred choices when it comes to root beer, according to a survey.
Root beer, the classic beverage made from the root bark of the sassafras tree, has been a beloved non-alcoholic drink for over a century. Louisiana residents have a particular affinity for it, especially on hot days when a refreshing root beer float hits the spot. Walmart, the retail giant, recently conducted a survey analyzing the top 25 items purchased from their website in each state. Surprisingly, root beer extract ranked among the most popular items in Louisiana.
The survey, based on orders from 2017, was highlighted on delish.com, revealing unique top sellers from every state. Alabama’s top item was crayons, while Mississippi favored air fryers. Texas residents displayed a love for television wall mounts, perhaps to enhance their viewing experience of the Cowboys on Sundays. Some top items were more expected, such as Green Bay Packers bath mats in Wisconsin and Peanut M&M’s in Colorado, catering to those snack cravings.
Louisiana’s love for root beer flavor is evident in the survey. Root beer extract is not only used in making carbonated sodas but is also a popular ingredient in baking and can even be enjoyed hot. However, the days of using the actual root bark have passed due to the discovery of carcinogens in it. Now, most Louisianians know that sassafras leaves are best used to make gumbo filé, a staple in the local cuisine.
Barq’s, a well-known brewing company, has been satisfying Louisianians’ root beer cravings since 1989. Zatarain’s, another local brand, has been marketing root beer concentrate since 1889. Additionally, several local breweries have expanded their product lines to include family-friendly root beer varieties.
To explore the full list of top items purchased in each state, you can check out the survey here. Root beer lovers and curious shoppers alike may find it intriguing to see what products rank as the most popular. While root beer may not be at the top of everyone’s list, it’s clear that in Louisiana, this old-fashioned beverage continues to delight taste buds and provide a refreshing option for those seeking something different from the usual array of beverages.
Why do you wonder why you enjoy the wine you prefer?
Discovering the Diversity of Wine Tastes: Exploring the Science and Philosophy Behind Personal Preferences
When it comes to wine tasting, have you ever noticed that your perception of a wine’s flavor differs from that of your neighbor? As someone who enjoys exploring new wines and unraveling the complexity of their flavors, I often find myself pondering over the unique sensations and characteristics that each glass of wine offers. However, my spouse and I have come to realize that our taste preferences diverge quite significantly. While I dive into the intricate flavors and textures of a wine, my spouse’s response is often as simple as “It tastes like wine.”
It’s not just our preferences in wine that vary; we also differ in our taste for other culinary delights. I find whiskey overpowering, while my spouse believes that raw onions can enhance a dish that I would never dream of putting them in. This raises an interesting question – what is it, besides personal preference, that influences our perception of taste?
Over a decade ago, Tim Hanni, a Master of Wine, delved into the science and psychology behind people’s differing opinions on wine in his book titled “Why You Like The Wines You Like.” In collaboration with Linda Bartoshuk, a psychologist and food science scholar, they developed the “vinotype” assessment. This assessment aims to uncover individuals’ preferences and tolerances for various external stimuli and how they relate these generalized preferences back to wine.
Taking inspiration from Hanni and Bartoshuk, my spouse and I decided to take the vinotype mini-quiz from the book. Unsurprisingly, my results labeled me as a “hypersensitive” taster, while my spouse’s categorization suggested he fell into the less perceptive “tolerant” category. This revelation dashed my hopes of gaining further insights into the nuances of “stretch wines” through shared tastings.
The discovery of this discrepancy in experience between my spouse and me intrigued us both. As a philosophy professor, my spouse embarked on a quest to explore this topic from a philosophical perspective. He delved into existing literature on taste and produced a thoughtful exposition on the “interpersonal variability of gustatory sensation.” In simple terms, his work highlighted how people can and do have different subjective experiences of taste.
In his paper, Vaughn Baltzly concluded that while concepts like “supertasters and cilantro haters” may be familiar to most people, the aesthetic implications of these interpersonal variations remain underappreciated. Just as understanding variations in sight experiences, such as near-sightedness or color blindness, enhances our appreciation of visual art, Baltzly argues that we must also reconsider how we think about cultural taste when it comes to the realm of food and drink.
Apart from exploring differences in individual tasting abilities, numerous books and articles delve into the social and cultural significance of wine consumption. Some of these publications aim to bridge the gap between connoisseurs and everyday consumers, decoding the world of wine knowledge and helping consumers find wines they will enjoy. Authors like Shea Sanderson and Jon Bonné offer valuable insights on the flavors, pairings, and personalities associated with popular wines.
Beyond consumer-focused literature, specialists in the field also examine the intellectual, cultural, and environmental significance of wine and other fermented beverages. These scholars delve into the socio-cultural and socio-environmental aspects of wine, uncovering the intricate connections between wine and society. For instance, my own work on “Fermented Landscapes” explores the implications of wine production on both a small and large scale, while Erika Szymanski’s recent monograph “From Terrain to Brain” delves into the linkages between the environment and our perception of wine.
By delving into the diversity of taste experiences, both in terms of individual differences and cultural contexts, we can gain a deeper appreciation for the multifaceted world of wine. Whether you’re a wine enthusiast, a sommelier, or an everyday consumer, understanding the science and philosophy behind taste perception can enhance your enjoyment and appreciation of this ancient beverage. So, the next time you raise a glass of wine, take a moment to savor and ponder over the intricate flavors that dance on your palate, knowing that your unique perception adds to the rich tapestry of wine’s story.
The Influence of Fermentation: Understanding Your Wine Preferences###
Have you ever wondered why you are drawn to certain types of wine? Why does that particular Cabernet Sauvignon or Chardonnay make your taste buds dance with delight, while others may leave you indifferent? The answer lies not only in the grape variety or winemaking techniques but also in the intricacies of your own physiology and social context.
Throughout history, wine has been celebrated as the world’s oldest fermented beverage. Its flavor profile, texture, and overall appeal can vary widely from person to person. It is clear that when, how, and with whom you drink wine makes a tremendous difference in terms of your personal perception and potential preference for a given bottle.
So, what factors shape your individual wine preferences? Let’s dive into the fascinating interplay between your physical characteristics, cultural background, and the environment in which you enjoy your wine.
Firstly, it is essential to recognize the impact of our physical physiology on our wine preferences. Each of us possesses a unique set of taste buds and olfactory receptors, resulting in distinct sensory experiences. These variations can lead to variations in taste perception and the ability to detect different flavor nuances in wine. For example, individuals with a higher concentration of taste buds may be more sensitive to bitter or acidic flavors, while those with a lower concentration may perceive these flavors differently.
Additionally, cultural background plays a significant role in shaping our wine preferences. Our upbringing, hobbies, and occupation all contribute to our exposure to different flavors and experiences. Growing up in a wine-producing region, for instance, may expose us to a wide array of wine styles and grape varieties from an early age. This early immersion can influence our palate and lead us to develop preferences for specific wine characteristics.
Moreover, the environment in which we drink wine also influences our perception and enjoyment of it. Imagine sipping a refreshing white wine on a warm summer afternoon by the beach, or savoring a robust red in the cozy ambiance of a dimly lit wine cellar. These varying settings evoke distinct emotions and sensations, which ultimately shape our overall experience and sense of taste.
It is fascinating to realize that our personal preferences on this ancient beverage are not solely based on intrinsic factors but are also greatly influenced by external circumstances. The interplay between our physicality, cultural backgrounds, and drinking environment creates a unique tapestry of taste preferences.
Next time you find yourself enjoying a glass of wine, take a moment to reflect on the intricate factors at play. Consider the nuances of your taste buds, the memories of wine shared with loved ones, and the ambiance that surrounds you. Embrace the diversity of this fermented elixir, as it is the sum of these influences that makes wine appreciation such a captivating journey.
Cheers to the diversity of wine preferences and the beautifully complex tapestry it weaves into our lives!
The Ritz-Carlton Yacht Collection introduces MAREA Rum as their latest exclusive offering.
A New Level of Luxury: Candela MAREA Rum on The Ritz-Carlton Evrima Yacht
When it comes to luxury travel, The Ritz-Carlton Yacht Collection has always been at the forefront. They continuously strive to provide their guests with unparalleled experiences and amenities that are truly one-of-a-kind. And now, they have taken luxury to a whole new level with the addition of a limited-edition rum aboard their newest yacht, The Evrima.
Created in collaboration with the renowned Dominican Republic rum brand Candela Mamajuana, MAREA is a rum that is crafted exclusively for The Ritz-Carlton Yacht Collection. This marks Candela’s first-ever limited edition, making it a truly special and unique offering for guests onboard the Evrima.
The partnership between Candela and The Ritz-Carlton Yacht Collection was forged on a shared commitment to quality, exclusivity, and craftsmanship. According to Alejandro Russo, co-founder of Candela Mamajuana, the aim was to create a product that not only embodies these values but also serves as a vessel for the wonderful memories experienced during the guests’ ocean voyage.
Drawing inspiration from the bespoke Caribbean itineraries that the Evrima will sail, Candela MAREA is a blend of extra-aged Gran Reserva Dominican rum. It is crafted from fresh-pressed sugarcane juice, honey, and spices. What sets this rum apart is not just its impeccable taste but also its commitment to sustainability. The distillation process is entirely powered by renewable energy generated from upcycled sugarcane bagasse.
Russo highlights that we are currently living in a golden age of luxury travel, where luxury travelers are constantly searching for something rare and unique. By offering a rare spirit like Candela MAREA exclusively onboard the Evrima, The Ritz-Carlton Yacht Collection adds tremendous value to the overall luxury experience for their guests. Every drop of this liquid gold tells a story, from the way the rum is sourced and produced to the legendary tales surrounding the signature mamajuana spice blend that flavors MAREA.
Guests onboard the Evrima can indulge in Candela MAREA neat, on the rocks, or in specialty cocktails crafted by the skilled mixologists on the yacht. One such cocktail is the Crow’s Nest, which combines Candela MAREA with Campari, pineapple, and lime juice. These drinks are served throughout Evrima’s selection of all-inclusive restaurants and bars, ensuring that guests can enjoy the exquisite taste of MAREA wherever they go on the yacht.
Ivan Ortega, director of food and beverage of The Ritz-Carlton Yacht Collection, expressed his excitement about collaborating with visionary partners like Candela. He believes that these partnerships allow them to curate indulgent experiences with coveted delights like MAREA, taking the guest journey to unparalleled heights.
Russo also sees this collaboration as an opportunity to showcase the quality and exclusivity of Dominican Republic rum and bolster its future. He believes that luxury travelers are starting to appreciate the wonders produced by this gorgeous country, which includes not only premium rum but also quality cigars, organic bean-to-bar chocolate, and single-origin coffee. With Candela MAREA, Russo and his team aim to epitomize the beauty of the Dominican Republic and its people.
The addition of Candela MAREA to The Ritz-Carlton Evrima’s already impressive collection of amenities truly takes luxury to a whole new level. It not only provides guests with an exceptional rum but also offers them a taste of the rich culture and heritage of the Caribbean. So, the next time you embark on a journey with The Ritz-Carlton Yacht Collection, be sure to raise a glass of Candela MAREA and savor the exquisite flavors that await you.
Guests at W Aspen now have the opportunity to access rare single barrel whiskeys through the hotel’s new Whiskey Club.
The Hidden World of Whiskey in Colorado
When you think of whiskey, Colorado might not be the first state that comes to mind. However, this perception is quickly changing thanks to the efforts of craft distilleries and bars in the area. One of the establishments leading the charge is the W Aspen, which already boasts one of the largest single barrel whiskey collections in Colorado. Now, the hotel is taking things a step further with the launch of The Spring & Dean Single Barrel Club.
Named after two iconic streets in Aspen, this exclusive club is set to make its debut during National Bourbon Heritage Month, which falls in September. Members of The Spring & Dean Single Barrel Club will have access to a range of benefits, including the opportunity to own exclusive single barrel bottles personally selected by the W Aspen team. Some of these bottles are so rare that they can’t be found anywhere else.
To make the club even more appealing, several whiskey brands have partnered with The Spring & Dean Single Barrel Club to offer early access to their newest releases. One such brand is Last Drop Distillers, which will be hosting an intimate tasting experience at the hotel on September 9. Attendees will have the chance to sample the highly sought-after Drew Mayville Blend Bourbon, accompanied by delightful snacks. Representatives from Last Drop Distillers will guide guests through the tasting, providing insights into the brand’s craftsmanship.
The club is available in two membership tiers. The Premium Membership, priced at $150 per year, allows members to choose one single barrel bottle from W Aspen’s collection annually. This collection includes esteemed expressions such as Weller Full Proof, Stagg Jr, Heaven’s Door 7 Year Single Barrel, and Barrell Bourbon 8 Year Old. In addition to this, Premium Members enjoy exclusive perks such as advance ticket sales, discounted pricing on members-only events and experiences, 20% off pours of all single barrels, special bottle pricing, and access to a preferred room rate.
For those looking for a more accessible option, the Base Membership is complimentary and provides access to members-only events and experiences, 10% off pours of all single barrels, and special bottle pricing.
Chris Jaycock, the general manager of the W Aspen, explains that their goal with The Spring & Dean Single Barrel Club is to educate and expand people’s understanding of the variety of bourbons available. Many consumers tend to stick with familiar brands or those associated with luxury, without realizing that there are hidden gems waiting to be discovered. The club aims to introduce members to lesser-known brands that boast exceptional quality.
This exciting new development comes on the heels of a series of popular bar pop-ups hosted by the W Aspen. From Brooklyn-based Ponyboy to Mexico’s Aldama and New York City’s Employee’s Only, these pop-ups have been a hit with both hotel guests and the local community. Jaycock believes that the success of these events is partly due to the familiarity they bring to individuals from cities like Chicago and New York, who make up a significant portion of the hotel’s clientele.
With The Spring & Dean Single Barrel Club and the ongoing efforts to showcase renowned bars from across the country, the W Aspen is positioning itself as a go-to destination for whiskey enthusiasts and those seeking unique and memorable experiences in the heart of Colorado’s stunning landscape. So, if you find yourself in Aspen, be sure to stop by the W Aspen and discover the hidden world of whiskey waiting to be explored. Cheers!
The wine collections of SVB and First Republic have been sold by the US government. Previous bank failures have led to even stranger assets being acquired by federal authorities.
A unique and interesting story has recently emerged involving the auctioning off of wine collections from two failed banks by a federal agency. Silicon Valley Bank and First Republic Bank’s wine collections were seized by the agency earlier this year, and have since been sold off in auctions. Heritage Auctions successfully acquired around 1,900 bottles from SVB for approximately $150,000, including fees, and also purchased over 400 bottles from First Republic’s cellar for close to $20,000. Interestingly, the auctioneer was able to secure the wines at a 40% discount to their market value, which is quite a deal.
This may seem like an unusual situation, but it is not the first time that the federal agency has ended up with unique and unconventional assets due to bank collapses. The Federal Deposit Insurance Corp. (FDIC), which guarantees deposits of up to $250,000 in a single FDIC-insured bank, collects dues from banks and sells assets it seizes in order to cover the costs of providing deposit protection. As a result, the FDIC has found itself in possession of a variety of specialty assets previously owned by banks.
According to a representative from the agency, some of the more peculiar items they have come across include 25,000 pounds of frozen rabbit, a 12% stake in the Dallas Cowboys in the 1980s, and even a cooler containing a human skull. The FDIC has also taken possession of company planes, pianos, aquariums, and derelict churches and synagogues. In one case, they even ended up with a coal mine that happened to be on fire on the same day its owner shut it down.
Jay Rosenstein, an employee of the agency, once wrote in an internal newsletter, “I guess you could say that the failed-bank side of the FDIC’s work reflects the diversity of the banking business, from earth to the heavens above.” This statement truly encapsulates the wide range of assets that the agency has come across in its line of work.
The recent auction of Silicon Valley Bank and First Republic Bank’s wine collections is just one example of the FDIC’s efforts to sell off seized assets. Another interesting find from the First Republic bank collapse included a 13-seater corporate jet, as well as a pair of nine-pound eagle figurines handmade in France from Baccarat crystal.
Although this story may seem strange and unusual, it highlights the unique situations that can arise from bank failures and the subsequent actions taken by federal agencies to secure and sell off assets. While most people may not associate frozen rabbits and human skulls with failed banks, it is a reality that underscores the diverse nature of the banking industry. So the next time you think of banking, remember that it encompasses everything from earth to the heavens above.
A shift in wine styles is being noticed by sommeliers.
Glasses of white, orange, or rose wine were clinking together in the hands of friends gathered around a table adorned with gourmet snacks of cheese, grapes, and bread. The atmosphere was filled with celebration, as they indulged in the joy of wine tasting and partying. As the evening progressed, the group engaged in lively discussions about their favorite categories and regions of wine to enjoy during the upcoming fall season.
Seeking expert opinions, I reached out to sommeliers to gather their insights. Their recommendations included vibrant Pet-Nats, local bottles from Vermont and New York, and excellent Cabernet Sauvignons. However, amidst these suggestions, there was an interesting revelation that seemed to resonate with all the sommeliers I spoke with – the concept that wine colors don’t need to conform to traditional conventions.
Traditionally, rose wines were associated with light and refreshing meals, while white wines were often paired with fish. However, the sommeliers encouraged a departure from these norms. They suggested enjoying rose with dinner and pairing white wines with dishes that are not typically associated with fish. Additionally, they recommended chilling heavier red wines, including Cabernet, and exploring the world of elegant orange wines to complement more upscale meals.
Lee Blaustone from Culaccino in Franklin, Tennessee expressed his thoughts on the evolving wine market. While acknowledging the popularity of orange and pet nat wines, he questioned the need for an extensive selection of these options, especially considering the increasing competition within a relatively small market. Instead, he saw an opportunity for up-and-coming regions like Umbria, Veneto, Sicily, Sardinia, and Rioja to offer varietals that provide a similar experience at a more affordable price point.
Scott Stroemer from Michelin-starred Galit highlighted the growing allure of orange wines, also known as skin-contact wines. He noted a shift towards cleaner and more elegant options, with a focus on secondary malolactic fermentation rather than funky astringent tannins. These wines have gained a loyal following due to their magical food pairings that were once deemed impossible.
Jeremy Kibalo, Wine Director and Sommelier at Herb & Wood, observed a decline in red wine consumption, particularly among younger generations. He attributed this change to evolving preferences for lower alcohol content and texture in wines. Instead of the jammy Cabernets that were once popular, people now seek out hidden gems like Savoie from France. This shift is further fueled by a shift towards consuming less red meat and embracing local seafood and vegetables in fine dining establishments.
Kibalo also highlighted the changing perception of white wine. In the past, it carried a stigma that made it less appealing. However, as the dining scene evolves, people are becoming more willing to appreciate how the texture of a wine can enhance their meal. Full-bodied white wines, such as Chenin Blanc, are gaining popularity and finding their place on wine lists. Cost is also a factor, as red wines tend to be more expensive. As younger demographics enter the wine scene, accessibility and value become increasingly important.
Sarah Trubnick at The Barrel Room added to this observation, noting a notable increase in white wine sales over reds. Whether this shift is due to warmer weather or changing palates is still uncertain. However, it is clear that there is a growing preference for white wines.
Brooks Hoover, production manager at Pippin Hill Farm & Vineyards in Charlottesville, connected the popularity of white wines to changing temperatures. As the fall season typically signals a shift towards red wines, the unseasonable heat this year has led customers to continue gravitating towards white wines instead. Furthermore, he observed a particular surge in the popularity of Sauvignon Blanc, which has outpaced the sales of other white wines.
Bryce Faucheaux from Justine NOLA summed up the wine culture in New Orleans, stating that there is only one season – rosé season. Every year, rosé reigns supreme as the wine of choice. However, this year brought about a slight shift in preferences. While rosé remained popular, the spotlight also fell on other varieties. Faucheaux specifically highlighted the French wines he works with, suggesting that there is a growing interest in exploring different options.
In conclusion, the world of wine is evolving, and sommeliers are embracing new perspectives on color pairings and expanding their recommendations beyond traditional norms. The rise of orange wines, increasing popularity of white wines, declining preference for red wines among younger demographics, and the constant allure of rosé all contribute to the dynamic landscape of wine consumption. As temperatures change and palates evolve, wine enthusiasts are exploring a wide range of options to suit their tastes and enhance their dining experiences.
The Rise of Chilled Reds: A Refreshing Twist on Wine
As the summer heat sets in, many wine enthusiasts are opting for a refreshing twist on their favorite beverage – chilled red wine. While traditionally associated with cozy winter nights and hearty meals, red wine has found a new audience in the warmer months.
Matt Montrose, CEO of OMvino, a hospitality-driven marketing agency, has noticed this growing trend among his guests. “This year I really started noticing guests taking an interest in chilled reds,” he says. “Even those guests I know to be heavy red drinkers have switched to lighter styles and lower temperatures. It opens them up for further possibilities with food pairings.”
The shift in preference towards chilled reds has sparked excitement among both consumers and industry professionals alike. Caden Worely, Bar Manager at Don Angie, has seen a significant increase in sales of chilled reds. “Chilled reds are definitely having their moment right now! Mostly, it’s wine you’d put in the natural category — their fresh, fruit-forward nature lends well to a chill.”
What makes chilled reds so appealing? One factor could be the versatility they offer when it comes to pairing with food. Montrose mentions wines like Gamay, Frappato, and Trousseau as great options when chilled. However, he has also observed guests asking for Grenache, Pinot Noir, and even Syrah to be cooled down more than usual. This trend not only allows wine enthusiasts to explore new flavors but also broadens the possibilities for pairing wine with various cuisines.
For some wine establishments, chilled reds have become a customer favorite. Patrick Panella, who oversees Bin 152, Chez Nous, and Malagón, has witnessed a shift in his clientele’s preferences. “This summer, people are coming in and requesting chilled reds specifically. In general, our clientele has been more adventurous and more inclined to take suggestions from our staff to try some of these wines that were previously outside of their comfort zones.”
The rise of chilled reds signifies a change in the way we perceive and enjoy red wine. It breaks with tradition and challenges the notion that reds should only be enjoyed at room temperature. This newfound appreciation for chilled reds not only provides a refreshing alternative for wine lovers during the summer but also encourages experimentation and exploration within the world of wine.
So, whether you’re a seasoned wine enthusiast or a curious beginner, don’t be afraid to step outside your comfort zone this summer and give chilled reds a try. You might just discover a whole new world of flavors and experiences that will enhance your enjoyment of this beloved beverage. Cheers to the rise of chilled reds!