Come Over October: Embracing Wine and Friendship in Response to Sober October
In the upcoming weeks, you might come across the phrase “Come Over October” and related signs as part of a new international marketing campaign, particularly in places where wine is available. This initiative encourages us to connect — inviting us to “come over” and enjoy wine together, fostering companionship and conversation.
This campaign emerges at a time when wine sales are struggling and there is a growing anti-alcohol sentiment, highlighted by movements like “Sober October” and “Dry January,” alongside a shift in public health recommendations from encouraging moderation to endorsing complete abstinence from alcohol.
It also coincides with a contentious election season, amidst a backdrop of divisive politics, as many Americans are still hesitant about socializing due to the impacts of the pandemic. “Come Over October” aims to remind us of the role wine has played in nurturing social, cultural, and religious bonds for the past 8,000 years.
Advertisement
“The most crucial aspect of Come Over October is the ‘come over,’” remarked Karen MacNeil, a wine writer from Napa Valley and author of “The Wine Bible,” who came up with the idea for the initiative.
“This evening, I shared a meal with five individuals who were complete strangers just a couple of hours ago,” she continued. “By the end of our dinner, we embraced and became friends. It may seem simple or sentimental, but I believe every wine enthusiast has experienced this. After enjoying a meal, some wine, and good conversation, you end up as friends.”
MacNeil developed the campaign earlier this year in collaboration with Kimberly Noelle Charles and Gino Colangelo, renowned figures in wine marketing. The response from the wine community has been overwhelmingly positive. Sponsors include Total Wine & More, Jackson Family Wines, various individual wineries, and winery associations from regions such as California, Oregon, Champagne, Sicily, and more, along with several wine publications.
“We find ourselves in challenging times, and it’s clear that good company, engaging conversation, laughter, and a sense of togetherness enhance our lives,” MacNeil commented in a news release regarding the initiative. “Our aim is to inspire individuals to disconnect from their devices and enjoy each other’s presence. Throughout history, wine has fostered conversation, cultivated new friendships, and strengthened existing ones.”
Come Over October brings a joyful contrast to Sober October, which, along with Dry January, is one of the two months when many individuals choose to refrain from drinking alcohol for several weeks.
Advertisement
Prohibition measures are also gaining traction. In January 2023, the World Health Organization revised its stance to proclaim that “no level of alcohol consumption is safe for our health.” This marks a significant departure from the previous guidance encouraging moderation. The US government is contemplating incorporating this stricter perspective into its dietary guidelines, and this anti-alcohol sentiment has already begun to permeate discussions in media outlets.
MacNeil expressed hesitance in portraying Come Over October as an overt response to this growing anti-alcohol movement, although she did emphasize the difference between the traditional role of wine and the alarming notion that all alcohol is detrimental.
“This is not Come and Party October, or Binge January,” she explained. “It’s come over and share some wine. We don’t even phrase it as a bottle of wine; we emphasize sharing some wine to honor its historical and cultural significance in fostering connections among people.
“This isn’t about discussing alcohol abuse,” she clarified. “It’s merely acknowledging something profoundly significant: We are social beings who enjoy each other’s company, and wine plays a valuable role in uniting us.”
Encouraged by the enthusiastic response from the wine community, MacNeil mentioned that she, along with Charles and Colangelo, intend to establish Come Over October as an annual initiative and are exploring the idea of a related event for the spring season.
In the upcoming weeks, consider reaching out to a friend you haven’t connected with in a while, a neighbor you’d like to know better, or a colleague you had a disagreement with recently, and invite them over. Offer them a glass and allow the wine to create connections that have been cherished throughout culture and time for thousands of years.
Advertisement
Brockton Beer Company Will Remain Open: Details Behind the Dramatic Reversal and More Insights
BROCKTON —– In a surprising turn of events, Brockton Beer Company has declared it won’t be shutting down after all.
However, if you thought that last week would be your final chance to enjoy their house-made truffle fries and wagyu burgers, think again. The establishment recently shared on all their social media platforms that BBC will not be closing its doors.
Brockton Beer Company has decided to stay open thanks to the “amazing support” they received over the past week from residents of Brockton and beyond, according to their announcement.
“We’re excited to announce that thanks to a last-minute influx of capital, we’re moving ahead with fresh plans to enhance our service to you, featuring operational changes, greater consistency, and the same exceptional craft beer you cherish,” stated BBC in a post on Facebook.
Why did they consider closing? Brockton Beer Company to close. Here is what we know.
Patrons can look forward to a variety of updates, including changes in ownership, a wholly new menu, and extended operating hours.
We are also bidding farewell to the head chefs — Markos Liapopoulos and Christos Liapopoulos — known for their beloved burgers and fries.
Indeed, those fries secured the number one position in a poll conducted by Enterprise, with readers voting for the best fries in Brockton.
“We are equally thrilled as you to learn about the recent investment in Brockton Beer Company and the continuation of its operations. However, it is with a heavy heart that we announce we will not be continuing our roles within the company. We wish the Silveira and Olmstead families the best in their future projects in Downtown Brockton,” Markos and Christos Liapopoulos shared on Instagram.
What sets their fries apart? Results are in! Here’s who won best fries in Brockton
Although we are bidding farewell to the welcoming staff behind the counter, they take comfort in knowing they have made a significant impact on the city.
“When we embarked on our journey at Brockton Beer, we had three core objectives in mind: 1) establish an open kitchen to foster transparency and friendliness, 2) craft only the finest quality food that our customers truly deserve, and 3) ensure that we have fun and relish not only our work but also the people we serve. Looking back on the past two years and more, we can confidently state that we wouldn’t change a thing. In terms of the dishes we’ve presented, the friendships we’ve formed, and the memories we’ve created, we can embrace those three principles and feel a sense of fulfillment with our achievements,” the two chefs shared on Instagram.
Brockton Beer Company has exciting plans ahead for the city of Brockton. Stay tuned for an upcoming feature on Brockton Eats with Alisha, where we will explore their new menu and unveil what’s next for the brewing company.
This article originally appeared on The Enterprise: Brockton Beer Company brewery and restaurant not closing. What to know
8 Easy-to-Make Drinks You Can Enjoy on Your Next Flight
Flying can be an anxiety-inducing experience, and while the quality of airplane meals has improved, the beverage choices in the air remain quite conventional: beer, wine, and the ever-reliable rum and Coke. However, a bit of ingenuity can turn those small bottles and limited mixers into a much more delightful treat at 35,000 feet.
Whether you’re aiming to make your tight space more pleasant or simply wishing to impress the person sitting next to you, here are a few cocktails you can easily mix together mid-flight using what’s available.
There’s something special about enjoying a Bloody Mary while soaring through the skies. It’s a drink practically designed for flights—rich, enjoyable, and simple to put together. Most airlines offer tomato juice and vodka, and if you’re fortunate, you may also receive a dash of hot sauce or a pepper packet. Here’s what you’ll require:
Essential Ingredients:
Preparation Steps:
Congratulations, you now have a refreshing Bloody Mary to enjoy while soaring high in the sky.
Even if you can’t find grenadine for a classic Tequila Sunrise, you can still create a delightful drink by blending tequila with orange juice for a bright and satisfying beverage.
Ingredients required:
Preparation steps:
This cocktail offers a refreshing citrus flavor, perfect for sipping while flying high in the sky.
If you’re craving something rich and smooth during your journey, consider sipping on a White Russian. Although fresh cream isn’t available on airplanes, you can use coffee creamer packets commonly found on most airlines for a tasty alternative.
Ingredients required:
Preparation steps:
This is a delightful dessert drink perfect for savoring while soaring at high altitudes.
If you appreciate beer but are looking for a change, consider crafting a revitalizing Shandy by blending beer with a splash of lemonade or soda. It’s a light option that’s perfect for moments when you crave something beyond standard beer.
Ingredients Required:
Preparation Instructions:
This beverage offers a refreshing twist, introducing an element of sparkle and sweetness to your typical beer.
For a more refined, comforting drink, blend your in-flight coffee with a mini bottle of cognac or brandy. This is an ideal choice for lengthy journeys when you seek a boost alongside your caffeine fix.
Ingredients Required:
Preparation Steps:
This intriguing blend is ideal for refreshing yourself after a meal or winding down during a late-night flight.
If you’re looking for a cocktail that’s both strong and convenient to whip up, the Whiskey Ginger is an excellent choice. Ginger ale is commonly available on flights, and it’s easy to pick up a small bottle of whiskey. This timeless pairing is just the right option for those moments when you want something straightforward yet satisfying.
Ingredients required:
Preparation steps:
This drink is invigorating, with just the right amount of zest to energize you on those lengthy journeys.
When the tropical spirit hits, but you find yourself on a cross-country flight, a homemade Rum Punch can transport you to a beachside getaway, even in your tight seat. Most airlines carry orange juice, occasionally cranberry juice, and rum. When mixed together, these ingredients create a delightful, fruity concoction that serves as a refreshing alternative to the standard beverage selections.
Ingredients Required:
Instructions:
While it may not be an actual beach bar, it certainly brings you a taste of one while you’re confined in coach.
This recipe requires a bit of ingenuity, but creating a DIY Old Fashioned at 35,000 feet is entirely feasible. If you’ve stashed away some sugar packets and can snag a mini whiskey, you’re nearly set. Just mix in a splash of water or club soda, and give it a good stir.
Essential Ingredients:
Preparation Steps:
While it may not be flawless, it represents a commendable effort to create a classic cocktail in an unusual environment.
When mixing drinks while soaring high in the sky, simplicity is paramount. With limited ingredients and basic tools at your disposal, a touch of creativity can significantly enhance your flying experience, making it more enjoyable than just sipping on a regular soda or beer. Keep in mind, moderation is essential—there’s nothing worse than arriving at your final destination feeling unwell due to excessive in-flight libations.
The next time you find yourself in the skies, take a moment to explore the options available to you and think outside the box. You may discover that enjoying a homemade cocktail can enhance the comfort of your seat!
One Community. Many Voices. Create a complimentary account to express your opinions.
Our community is dedicated to fostering connections among individuals through open and thoughtful dialogue. We encourage our readers to voice their perspectives and share ideas and information within a respectful environment.
To facilitate this, please adhere to the posting guidelines outlined in our site’s Terms of Service. We have highlighted some of the primary rules below. In short, please remain respectful.
Your submission may be declined if it is found to include:
User accounts may be suspended if there is evidence or suspicion of involvement in:
So, what steps can you take to become a proficient user?
We appreciate your attention to our community guidelines. For a comprehensive overview of our posting regulations, please consult the complete list located in our site’s Terms of Service.
Jason Momoa Declares His Vodka the Best in the World—TAG Global Spirits Backs Him Up!
Actor Jason Momoa and fashion designer Blaine Halvorson set out on a journey across different continents in search of the ideal vodka. Were they able to achieve their goal?
Blaine Halvorson (left) and Jason Momoa crafted Meili Vodka specifically to be enjoyed as a sipping vodka.
Before offering me a taste of his Meili Vodka, Jason Momoa encourages me to compare it to one of the leading vodka brands on the market. He sets the Meili bottle aside and hops behind the bar. We are at a private venue within Kyma restaurant and bar, located in New York City’s Flatiron district, where I have the opportunity to meet Momoa along with his Meili Vodka co-founder, fashion designer Blaine Halvorson.
Blaine Halvorson and Jason Momoa at the Meili Vodka event in Florida.
The actor, standing at 6’4″ and clad in black with a cowboy hat, returns holding a bottle he has requested I keep nameless, a critically acclaimed vodka from outside the U.S. He begins by pouring this vodka into a glass, followed by some Meili.
“Take a whiff of this one, then our Meili,” Momoa suggests.
The comparison vodka has hints of both alcohol and a cleaning product scent, while the Meili delights the senses with its richer, fuller aroma. As Momoa has presented this other vodka for evaluation, I take a sip. It offers a solid flavor with minimal alcohol burn and a smooth, clean aftertaste, much like many vodkas that aim to blend seamlessly with any mixer.
Next, I grab the sample of Meili Vodka and take a sip.
* * *
Jason Momoa and Blaine Halvorson engage in conversation with Erik Ofgang at Kyma in New York City, on September 8, 2024.
The history of vodka in the United States is quite peculiar. Back in the early 1930s, the first vodka distillery in the nation was established in Connecticut by a Ukrainian immigrant named Rudolph Kunett. He had acquired the name and recipes from a Russian vodka brand that was virtually unknown in the U.S., which happened to be Smirnoff. However, Americans initially struggled to appreciate what they considered to be just a clear and tasteless form of whiskey. Consequently, Kunett had to shut down his distillery and sell the business. The sales for Smirnoff only began to flourish once the new owners promoted it as a flavorless, odorless cocktail mixer—essentially a spirit designed to blend seamlessly with other beverages.
I had the opportunity to share this narrative in an episode of the History Channel’s “Food That Built America,” a tale that is familiar to both Momoa and Halvorson, and served as partial motivation for their own vodka creation.
“When vodka first arrived, it wasn’t something people were excited about, so it ended up becoming just an ingredient,” says Halvorson. “We decided to reimagine what it could truly be.”
“Vodka has been constantly evolving,” adds Momoa. “Our goal was to create a vodka that can be sipped and appreciated as a true spirit rather than just another mixer.”
Founded by Blaine Halvorson and Jason Momoa, Meili Vodka has already received numerous accolades.
Their journey began nearly ten years ago, long before Momoa took on the role of Aquaman. Halvorson is a renowned fashion designer celebrated for his work with brands such as Junkfood Clothing and Madeworn. Known for his dedication to handmade, intricately crafted products, he and Momoa connected through Momoa’s former spouse, Lisa Bonet, leading to a strong friendship and collaborative partnership. Halvorson has contributed creatively to many of Momoa’s film projects. “It was a beautiful bond formed between two creative souls, united by a shared passion for craftsmanship,” Halvorson reflects.
Jason Momoa samples Meili Vodka at Kyma in New York City on September 8, 2024.
Nine years prior, a collaboration to create a spirit was envisioned, yet vodka was not initially part of their plan.
“We did not enjoy vodka. It wasn’t something we drank,” Halvorson recalls. However, as he delved into the history of vodka, he became fascinated with how the spirit had drifted from its artisan origins. Halvorson recognized an opportunity to restore its craftsmanship. Upon discovering that vodka is composed of 60% water, he proposed the concept to the environmentally conscious Momoa. Initially, the actor thought he was being pranked, but he soon aligned with the idea. “Once he laid it out for me, it made complete sense,” Momoa states.
The duo embarked on a significant journey to find the purest water source possible for their vodka. Their travels took them to Antarctica and remote parts of Greenland. However, the waters they discovered either didn’t meet their standards or couldn’t be utilized on the scale required. According to Halvorson, most vodka brands disregard the source of their water because they strip away its minerals. “Our aim was to embrace the water, preserving its beauty and character,” he emphasizes.
In the meantime, Halvorson’s father shared tales of a water source nestled in the mountains of Montana. Initially, the pair didn’t take the idea seriously, but Halvorson’s father’s unwavering enthusiasm convinced them to explore it. Upon their arrival in Montana, they discovered a natural spring with a consistent temperature, reminiscent of legends surrounding the fountain of youth.
“It was 20 below, and it felt like something out of ‘Avatar.’ You could look into the water and see flowers blooming,” Halvorson recounts.
The duo successfully located their water source, leading to the launch of Meili vodka in 2023. This unique water serves as the foundation for Meili Vodka, complemented by a gluten-free grain blend featuring grains from Montana.
The vodka’s packaging is equally intriguing and environmentally friendly, as one would expect from a brand created by a fashion icon and movie star. Each bottle is crafted entirely from recycled glass, showcasing a captivating green tint. Notably, no two bottles are exactly the same.
* * *
By the time I finish my sip of Meili, I find myself among its admirers. The vodka boasts a silky flavor, with a subtle warmth from the alcohol and hints of vanilla on the aftertaste, making it one of the few vodkas I enjoy savoring neat — although it also serves as an excellent mixer. As noted in a previous Forbes article, Meili was recognized as the world’s best vodka by the TAG Global Spirits Awards, and it secured a gold medal at The San Francisco World Spirits Competition.
Momoa and Halvorson are not taken aback by the enthusiastic response and high ratings the vodka has garnered. This was precisely their goal. They aspire to reshape people’s views of vodka and restore its reputation as a drink appreciated for its intrinsic qualities.
Meanwhile, Momoa explains that his partnership with Halvorson in creating this brand feels like a seamless continuation of his filmmaking endeavors.
“What I cherish the most is storytelling,” he shares. “Our quest to discover these water sources and to comprehend the dynamics of our environment, I work with the UN, allowing me to grasp the issues surrounding water, climate change, and the communities adjacent to these vital resources. Crafting narratives about these topics is truly remarkable.”
One Community. Many Voices. Create a free account to express your opinions.
Our community focuses on uniting individuals through open and insightful discussions. We encourage our readers to voice their perspectives and share knowledge in a secure environment.
To facilitate this, please adhere to the posting guidelines outlined in our site’s Terms of Service. We have highlighted some of the essential rules below. In essence, maintain civility.
Your submission may be denied if any of the following conditions are met:
User accounts may face suspension if we observe or suspect involvement in:
So, what does it take to become a power user?
We appreciate your time in reviewing our community guidelines. For a comprehensive understanding, please refer to the complete set of posting regulations available in our site’s Terms of Service.
Cosse’s Place Reopens in Pace: Enjoy Expanded Seating and a Fresh Menu of Cocktails, Steaks, and Pastas!
Following the devastating fire that ravaged much of Cosse’s Place in May 2023, owner Mike Cosse has reopened the beloved popular New Orleans style restaurant, now better and larger than ever, located at 3601 Highway 90 in Pace.
Mike marked this occasion with a “soft” opening attended by friends and family, which quickly attracted numerous customers who have continued to come in ever since. It’s clear that the community had been longing for its return.
“People across the country have a deep appreciation for New Orleans and Cajun cuisine. Here, we have many new residents from Louisiana, particularly after Hurricane Katrina… Everyone loves this type of food,” he expressed. “It is traditional.”
Rising from the ashes: Cosse’s Place is set to reopen after the tragic fire, but not in the location you might expect
Die-hard fans of Cosse’s Place will be pleased to find their beloved favorites on the menu at the new location, along with some thrilling new offerings, including the addition of a liquor license.
“More seats, liquor, and we still have the best oysters around,” Cosse remarked on Thursday while describing the revamped restaurant.
Now, guests can enjoy a Bayou Martini alongside their oysters on the half shell, or indulge in a Bloody Mary during weekend brunch.
Cosse’s Place will be serving lunch and dinner every day of the week, with a selection of brunch items available on Saturdays and Sundays.
The ambiance of the restaurant complements its Louisiana-inspired dishes, featuring a collection of unique Louisiana artifacts curated by Cosse throughout the space. Vintage posters from previous New Orleans Jazz & Heritage Festivals adorn the walls of what is known as the restaurant’s lantern-lit “Jazz Hall,” while New Orleans Saints jerseys are proudly displayed next to Cosse’s custom oyster bar.
A standout feature of the establishment is the charming wrap-around porch, which provides a lovely outdoor dining experience on pleasant evenings.
Whatever you choose from the menu, the restaurant prioritizes fresh ingredients and homemade recipes.
“We do everything fresh,” Cosse commented. “We operate as a 100% scratch kitchen. Everything is prepared in-house, down to our soups, sauces, salad dressings, and seasoning blends.”
The eatery serves up authentic Louisiana cuisine that feels like home.
“Cooking has been a part of my life for as long as I can remember. It’s simply a way of life here in Louisiana,” remarked Cosse.
Fried gumbo: Golden, crispy gumbo balls featuring a delightful crunch on the outside, packed with traditional gumbo ingredients within. ($15)
Pasta Pontchartrain: A rich, creamy seafood sauce made with crab and shrimp, elegantly served atop a bed of spaghetti. ($26.50)
Steaks: Enjoy a selection of steaks cooked to perfection: blackened, broiled, or in the delicious Pontchartrain style, accompanied by your choice of two sides. The available options include a 12-ounce ribeye, an 8-ounce filet, or a New York strip. ($40)
Fresh Catch Atchafalaya: Savor the taste of our fresh catch, prepared fried, blackened, or grilled, served on a bed of rice and generously topped with our house-made crawfish etouffee. ($27)
Surf N Turf Coulotte: Delight in a Poivre style Coulotte drizzled with Pontchartrain Sauce, alongside sautéed spinach, shrimp, grits, and an additional side of sautéed spinach. ($45)
Cosse’s Place welcomes you from 11 a.m. to midnight from Monday to Thursday, 11 a.m. to 2 a.m. on Friday and Saturday, and from 11 a.m. to midnight on Sunday.
For more real-time updates and information, you can visit the Cosse’s Place Facebook page.
Craving more? Keep yourself informed about the latest restaurant news by signing up for our complimentary Pensacola Eats newsletter, which arrives in your inbox every Wednesday. You can register for the newsletter at profile.pnj.com/newsletters/pensacola-eats/.
This article was originally published in the Pensacola News Journal: Cosse’s Place restaurant reopens in Pace serving New Orleans style food
Wine of the Month: Discover an Effortless White from Alsace
This biodynamic domaine is located in Hunawihr, within the Alsace wine region.
Alsace consistently produces exceptional quality, making it challenging to choose just one bottle from this small, renowned region in northeastern France. However, a Grand Cru Riesling from Domaine Christophe Mittnacht’s “Terre d’Etoiles” collection truly distinguished itself among a plethora of white wines this summer.
A dry and delicious Riesling crafted by a biodynamic producer.
This wine greets you with an alluring aroma of lemon curd, combined with classic Riesling notes of petrol and honey. The palate is enriched with more lemon, vibrant acidity, hints of tarragon, and herbal undertones, alongside a stony minerality. The overall experience is smooth and refined, delivering a luxurious mouthfeel and a lengthy, refreshing finish.
Alsace is a region characterized by a diverse array of soils and terroirs, renowned for its Grand Crus. The area has a rich history of producing exceptionally crafted wines that offer remarkable value. One notable figure in this landscape is Christophe Mittnacht, a pioneer of biodynamic practices in the region. His vineyard was certified organic as early as 1999, making it one of the first in Alsace. The grapes used are harvested from a 35-year-old vineyard in the Rosacker Grand Cru of Hunawihr, which is celebrated for its acclaimed Riesling, Clos-St.-Hune. The clay and limestone soils in this area contribute to a wonderfully rich flavor profile.
Inspired by his wife Yuka’s Japanese heritage, Christophe aimed to create wines that would complement sushi and other seafood dishes served in her father’s restaurant. The “Gyotaku” white blend stands out as a delightful choice specifically crafted for this culinary pair. With a suggested retail price of approximately $29, it is a fantastic value.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is dedicated to fostering connections through open and reflective conversations. We encourage our readers to voice their opinions and share insights in a welcoming environment.
To participate successfully, please adhere to the guidelines outlined in our site’s Terms of Service. Below, we have highlighted some important rules to keep in mind. In simple terms, maintain a respectful tone.
Posts may be declined if they contain any of the following:
User accounts may be suspended if we observe or suspect that users are involved in:
Now, how can you become a valued contributor?
Thank you for taking the time to review our community guidelines. We encourage you to explore the complete list of posting rules available in our site’s Terms of Service.
Is Your Favorite Lexington Beer Garden Still Open After Hurricane Helene’s Damage?
The stormy weather brought by Hurricane Helene on Friday left a significant impact on a beloved beer garden located behind a longtime florist in Lexington.
Michler’s Florist reported on social media that its largest Hackberry tree was uprooted on Friday morning, resulting in the destruction of the vine-covered structures of two of its oldest greenhouses. Among the affected greenhouses was the open-air Kentucky Native Cafe kitchen and serving area.
This secluded cafe is well-regarded for its craft beer and delicious food, offering visitors a tranquil retreat in Lexington. At night, it transforms into a charming urban woodland garden, illuminated by lights draped amid the trees.
On Monday, owner Robin Michler shared that cleanup operations commenced on Saturday.
“Our main goal right now is to clean up, sort through the debris, and recover whatever we can,” Michler mentioned in an email. “Decisions regarding what will be rebuilt and when will involve lengthy discussions, and we won’t be able to provide answers for a while.”
The flower shop and cafe continue to operate during their usual business hours. Michler noted that the cafe is utilizing its winter service window within the largest glass greenhouse. They still intend to feature authors Silas House and David Arnold in their Last Monday Reading Series.
A post on the florists’ website indicated that the main structure for the cafe was constructed in the 1920s and was the larger of the two greenhouses affected by the fallen tree. The second greenhouse dates back to 1907 and was most recently used to house native perennials.
“Please bear with us as we navigate these changes. We’ll be working to restore our history while missing the shade provided by the old Hackberry,” the online update stated.
Established in 1901, Michler’s is a family-run florist shop that has been passed down through five generations. In the spring of 2015, Kentucky Native Cafe made its debut and has recently received the green light to renovate a two-story office building on High Street to create a bakery that will cater to the restaurant’s needs.
Is There Such a Thing as Too Cold for Whiskey? Exploring the Science Behind Optimal Serving Temperatures
When discussing the intricacies of taste and fragrance, few spirits garner as much admiration as whiskey (or whisky, missing the “e”). This appreciation brings along the complexities of savoring those distinct notes. If you’re savoring whiskey through a mixed drink such as a highball cocktail, you can expect it to be crisp and refreshing. However, when enjoying your preferred dram either neat or over ice, the temperature plays a vital role in its taste. Whiskey consumed at excessively cold or slightly warm temperatures might not showcase the flavor profile intended by the distiller. While this may not necessarily be negative based on individual preferences, the ultimate approach to enjoying whiskey, or any spirit, is simply how you find it most pleasurable.
That said, it’s beneficial to understand how the spirit’s flavor evolves with varying serving temperatures. To fully appreciate the diverse range of flavors and aromas in your whiskey, you’ll want to avoid letting it get too cold, as this can mute those distinct flavors. We spoke with Anna Axster and Wendelin von Schroder, the co-founders of Lodestar Whiskey, to learn about their whiskey drinking habits and what one could miss by consuming brown spirits at too low a temperature.
Explore further: You’re Probably Making One Big Mistake When Using A Menu
Whiskey at room temperature (roughly 60 degrees Fahrenheit) showcases its intricate notes more effectively than when it’s chilled. While this is advantageous for exploring whiskey’s delicate flavors, it can also mean that more robust alcohol and oak characteristics may become overpowering. Therefore, slightly chilling your whiskey could enhance its taste and make it more enjoyable to sip.
“We’re all about whiskey neat or on the rocks — both bring out different sides of a whiskey,” Wendelin von Schroder explains. “When you sip it on the rocks (with ice), the alcohol’s intensity is softened, and the melting ice (water) helps release more aromas while altering the taste. On the other hand, chilling whiskey without ice doesn’t reduce the bite as effectively, but it does diminish the aromas.”
Colder drinks generally tend to emit fewer aromas, which can lessen their flavor; however, this can benefit those who are new to whiskey. Interestingly, lower temperatures may also be more suitable for younger or less-aged whiskeys. The barrel aging process introduces flavors of vanilla, caramel, and oak, which can be muted if the whiskey is too cold. Thus, a well-aged whiskey is best savored closer to room temperature, while a younger variety can be enjoyed chilled without significant loss of flavor. For a unique experience, why not try the unconventional yet science-backed blend of whiskey and pickle juice? This allows you to enjoy the spirit at room temperature, while alternating each sip with some chilled, tangy pickle juice.
For more insights, check out the original article on Foodie.
Brasserie Byronz: Bistro Byronz Mid-City Reopens with a Fresh French-American Menu and Craft Cocktails
BATON ROUGE, La. (BRPROUD) — The Bistro Byronz Mid-City location is set to reopen with a fresh identity on Monday, September 30.
The Mid City site of Bistro Byronz closed temporarily in early September and shared plans to relaunch as Brasserie Byronz. This new establishment represents “a fresh chapter in our story that embodies the essence of France within the vibrant spirit of Louisiana.”
The doors will open at 6 p.m. for cocktails and dinner service, with lunch scheduled to start the following day on Tuesday, October 1.
“We are excited to welcome you back and invite you to savor our new Frenchie-American cuisine and cocktails,” the restaurant expressed.
It is recommended to make reservations. You can find Brasserie Byronz at 515 Mouton Street in Baton Rouge.
Kris Kristofferson, iconic country music star and actor, has passed away at the age of 88.
Legislators are working urgently to avert a disaster regarding the farm bill.
Residents told to evacuate or take shelter after fire at Georgia chemical plant
Copyright 2024 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
For the latest news, weather, sports, and streaming video, head to BRProud.com.
Sip, Swirl, Win: How the Sommlympics is Revolutionizing Wine Tasting into a Thrilling Competition
Courtesy of A Cork in the Road, LLC
Returning to Atlanta, GA this December, Sommlympics is a multi-event challenge of knowledge and skills capturing the competitive interest of wine professionals from coast to coast.
As with every sporting competition that aims for a championship, the second annual “Sommlympics” is set to be the premier test for wine connoisseurs. This esteemed, high-stakes competition is tailored to honor the craftsmanship of wine and the expertise of sommeliers, featuring numerous unexpected challenges that have already piqued the interest of wine professionals nationwide. This innovative multi-stage competition brings together teams of three competitors from the wine industry who face a series of demanding tasks that cover wine theory, service, and blind tasting. Attendees can buy tickets to observe the exhilarating competition, savor fine wines, and gain valuable insights from the various challenges.
Courtesy of A Cork In The Road, LLC
The first Sommlympics in 2023 was an electrifying event, filled with excitement and a sense of community. It created unforgettable memories for everyone present. Following the success of the previous year, the competition is set to expand in scope this December in Georgia. Attendees can choose to purchase tickets for individual events or opt for a full-day pass that includes access to all events and an awards ceremony where winners will be celebrated and prizes awarded. This year’s event will also feature a special bonus prize – the “Star de Spectacle” or Star of the Show, which will be presented to one of the participants at the end of the day. These prize packages have been made possible through the generous contributions of sponsors both locally and internationally, who support wine education and the joy of wine exploration within the community.
From Concept to Competition: The Sommlympics Origin Story
The idea behind Sommlympics came from Chelsea Young, a self-proclaimed cork dork who transitioned into an industry professional. As the Founder & Lead Educator of The Oenophile Institute, she aimed to create an accessible platform for wine education. After facing challenges in finding convenient learning spaces on her own journey, Young partnered with Anthony Alvarez, the owner of The Vineyard Wine Market in Smyrna, GA, to establish the Institute. Through its programs, she aspires to make wine and beverage education readily available to all interested parties. “When I first opened the Institute, I envisioned the ‘The Sommelier Games’ as a fun field day for wine enthusiasts,” Young reminisces. “However, I learned from friends competing in national and international contests that there weren’t enough opportunities available. Thus, I aimed to create something challenging yet more transparent and fair.” The Sommlympics was designed for teams of three, allowing sommeliers to showcase their talents while remaining accessible to those who study wine. “Most importantly, I wanted to retain the fun,” Young explains about her thought process, “so I incorporated twists, strategic team gameplay, and interactive elements for the audience.” Young has enlisted fellow wine industry friends to volunteer for this successful event and even arranged for a surprise guest judge this year to assist with scoring. “Above all,” she expresses regarding this year’s competitors, “I hope they enjoy themselves and forge new friendships. But as an educator, I also hope everyone walks away having learned something!”
Photo by Kristin Estadt
Since its inception, the Sommlympics has seen a remarkable expansion in its pool of participants, with the upcoming 2024 competition set to showcase a diverse range of professionals. Competitors this year include a Master Sommelier, candidates training to become Master Sommeliers, WSET Diploma students, sommeliers from Michelin-starred establishments, retail experts, and representatives from distribution. Ultimately, the championship will honor three exemplary wine professionals at the pinnacle of their careers. Registrations for the 2024 competition have already come in from various locations across the U.S., including New York, Florida, California, and Georgia. Janeen Jason, a Certified Sommelier and Buyer for VinoTeca Wine Store in Atlanta, GA, participated in the inaugural event and is returning in 2024 with the same team. She emphasizes that the Sommlympics highlights the many aspects of advanced wine education within her community. “As a black queer woman, representation is crucial for me. Atlanta stands as a hub for diversity and inclusion, which is reflected in our wine community,” Jason states. Serving once again as her team’s representative for the blind tasting event, she incorporates her experiences from the retail shop into her weekly practice sessions. Additionally, she is meticulously documenting the wines selected for her blind tasting kits, which she curates as mentorship offerings for aspiring sommeliers looking to enhance their tasting skills. “To spectators, Sommlympics can spark a passion for diving deeper into wine,” Jason adds, “and witnessing professionals in their element sets the standards expected on restaurant floors and highlights vital elements of certification.” Jade Palmer, a WSET Diploma Candidate and Wine Buyer for Hop City Beer & Wine at Krog Street Market in Atlanta, GA, was part of the 2023 championship team, and she concurs that the Sommlympics provides an enjoyable, low-pressure arena to engage with some of the industry’s most brilliant minds. “I’m always studying,” she shares, “so regardless of anything that may arise in the theoretical segment, I’ve either encountered it, am currently tackling it, or will soon.” Palmer and her team named “Grand Crew: Carignan My Wayward Son” are gearing up to return and defend their title at the 2024 competition.
The innovative framework of this competition not only attracts a spectrum of wine professionals but also provides a platform for celebrating how wine acts as a communal bond. Advanced Sommelier Elizabeth Dames, Cofounder and Wine Director of The Perlant, shared that serving as her team’s representative during the theory segment afforded her the opportunity to test her limits alongside some of the finest talent in the wine industry. “It’s the ideal blend of serious competition and a celebration of all the facets of wine that I adore,” Dames remarks, “and competing with dear friends as part of an encouraging community serves as a significant source of motivation. The camaraderie found within the wine sector is unique, and the Sommlympics truly highlights that.” Last year, as she prepared for the Master Sommelier theory examination, Dames maintained a rigorous study schedule, remaining intensely focused. However, this year she plans to adjust her tactics by prioritizing a calm demeanor under pressure, which she aims to integrate into her Master Sommelier studies as well. “I’ve also been learning alongside new sommelier friends to keep the experience vibrant and gain various insights,” she notes, “which continues the enjoyable learning from last year!” While exam preparations may often feel like solitary, rigorous academic endeavors, the Sommlympics engage wine professionals in real-time scenarios that challenge their quick-thinking abilities and capacity for managing high-pressure service situations. Dames recollects how the presence of an audience heightens the experience, where knowing people are observing every action adds an additional layer of intensity. “Participating in this competition is excellent practice for examinations and real-world situations I may encounter in restaurants, enhancing my professional skills overall. It’s fast-paced, unpredictable, and honestly, immensely fun — far more dynamic than poring over a study guide!”
Thanks to A Cork in the Road, LLC
This year, each event of the Sommlympics is designed to offer spectators a distinctive experience, ensuring an engaging view of the unfolding action. Every team, comprising three members, will designate one participant to take part in the following three events:
Medals and prizes will be presented to the highest-scoring Sommlympian at the conclusion of each individual event. However, the final point totals and the Grand Prize team will be disclosed during the grand Awards Ceremony at the end of the day’s celebrations.
From Champagne to Culinary Getaways: The Prizes for Sommlympics 2024 Increase the Stakes
In the previous year, the victorious team enjoyed their $1,000 cash award by dining at Bern’s Steakhouse, complete with accommodations across the street at the Epicurean Hotel in Tampa, FL. This year, with an impressive group of elite competitors participating, the caliber and volume of prizes have significantly improved. At each of the three individual events, gold medalists will receive enrollment in a Master Level Course from Wine Scholar Guild, in addition to a bottle of Champagne from one of three prestigious wine retailers in Atlanta, GA – Press Shop, Elemental Spirits, and VinoTeca. The three members of the Grand Prize winning team will once again receive a complimentary one-night stay at the Epicurean Hotel in Tampa, FL, along with a $1,000 gift card for Bern’s Steakhouse. Moreover, they will also take home a personalized bottle of 100-Year-Old Para Tawny from Seppeltsfield in Barossa, Australia. A new bonus prize has been introduced for the 2024 competition, destined to grab the attention of participants: one Sommlympian will be honored as the “Star du Spectacle” and awarded a trip to Champagne, courtesy of Comite Champagne. Such high-caliber prizes offered by generous sponsors are bound to heighten the excitement throughout the day for both the Sommlympians and the audience.
Joe Herrig, the Director of Education for Georgia Crown Distributing Co. and a graduate of the WSET Diploma program, was part of the championship team in 2023. He remarked, “what’s not to love?” when asked about his favorite aspects of the previous year’s Sommlympics. “This event is all about geeking out, pulling some corks, and challenging each other to improve,” Herrig explains. “Competitions like this inspire every participating wine professional to refine their skills, ultimately enhancing wine sales, service, and hospitality in the host city.” As he returns to defend his title this year, Herrig recognizes the heightened competition and is planning to enter with an open mind, relying on the expertise of his teammates. “I genuinely don’t know what challenges await us this year, so we’ll just show up, enjoy ourselves, and see where the day takes us,” he adds. Herrig and his fellow returning Sommlympians agree that the community within the wine industry is exceptional, making it the perfect occasion to celebrate with some fine Champagne and toast together at the celebration’s end. “I’m an enormous supporter of every participant and those who cheer us on from the crowd, so I want to share that joy with them,” Herrig states. “Bringing people together is what wonderful wine is truly about, isn’t it?”
To learn more about the Sommlympics, visit this link and keep an eye out for the team of wine experts that will seize the championship title in 2024!
Photo credit: Kristin Estadt