The Latest from “Wines of Altitude” with Amalaya Wines & Bodega Colomé

Last July I covered Wines of Altitude featuring two wines each from Amalaya Wines and Bodega Colomé, each members of the Hess Family Estates. Both wineries grow and source grapes from the Salta Province of NW Argentina - one of the highest viticulture regions in the world where vineyards are situated 5,500 ft to over 10,000 ft above sea level. This high altitude provides intense daytime sunlight and cool nights that help better retain the acidity and concentrated fruit characteristics of the grapes - predominately Torrontés and Malbec. There are actually three varieties of Torrontés: Torrontés Riojano (the most common), Torrontés Sanjuanino, and Torrontés Mendocino.  Each are believed to be separate crossings of the Mission grape and Muscat of Alexandria. This June I received the current vintage of the previous wines and will compare and contrast below.

Amalaya translates to "Hope for a Miracle" from the native Calchaqui Indians and the grapes are harvested from the Finca San Isidro Vineyard and Las Mercedes Vineyard.

• 2016 Amalaya Blanco ($12; 85% Torrontés / 15% Riesling) This release has the same grape composition and Finca San Isidro vineyard source as the 2015 release.  The wine is also as refreshing with more citrus and minerality - a little sugar - and a tremendous deal at this price.
• 2016 Amalaya Malbec ($16; 85% Malbec, 10% Tannat, 5% Petit Verdot) The 2016 version replaces Syrah with Petit Verdot; expands the vineyard to both Finca Las Mercedes and the Calchaqui Valley; and maintains a similar oak regime (25% aged 8 months in French Oak). The two are also very similar on the palate so let me reuse my descriptor: this wine is fruit forward and smooth there's a dusty, spicy, and vanilla character resulting from the oak. The finish is very easy, very easy. 

Bodega Colomé primarily sources fruit from four vineyards. The winery and Colomé Vineyard are located at 7,545 feet above sea level and operates three other vineyards ranging from 5,750 (La Brava Estate) to 10,200 (Altura Máxima Estate) feet above sea level. This last could be the highest vineyard in the world.

• 2014 Colomé Estate Malbec ($25) This release is also 100% Malbec and produced from grapes grown at all four vineyards.  This wine is denser, more full bodied with dark fruit and a velvety complexion. The finish shows white pepper, acids, and once again noticeable, but approachable tannins.
• 2016 Colomé Torrontés ($15) Like the 2015 release, this wine is 100% Torrontés harvested from 30 - 60 year old vines from throughout the Calchaqui Valley and shares the same wine making methods. It also shares most of the characteristics of the previous year with the abundant floral and Muscat aromas, plenty of stone fruits, grapefruit, and refreshing acidity. A fantastic wine.

TasteCamp Maryland 2017: The Beer

TasteCamp Maryland's agenda incorporated a couple breweries and why not as the Frederick area hosts over a dozen craft breweries. The first was actually an informal stop at the Old Line State's biggest craft brewer, Flying Dog Brewery.  This was my first visit to the tasting room since our MyJoogTV episode and since then they added an outdoor patio and food trucks. Even thought a majority of their beers are well distributed, the tasting room provides an expanded lineup such as the Raging Bitch on cask, suggestions for combining beers as in a Black & Tan, and limited release beers like their heat series.  See The Passionate Foodie's take on the "Heat Series" Shishito Rice Ale.

Smoketown Brewing Station is located about 10 miles southwest of Frederick in the historical railroad town on Brunswick -- once a major hub for the Baltimore and Ohio Railroad. The town is much quieter these days, more a destination for those biking the C&O Canal or kayaking on the Potomac.  Smoketown now provides these visitors with local craft beer brewed from their premises in the former Volunteer Fire Department. Make sure you ask about Walter, the resident ghost and former fireman, who is the namesake for the delicious Walter's Spirit. This high ABV Porter is aged 4 months in A. Smith Bowman Distillery barrels. Another nice high alcohol offering is the Wicked Threesome Belgian Tripel. Their lighter beers were also excellent and would hit the spot during a bike ride so try the Light Rail Lager, German Crossing Hefe, or Ashcat Pale Ale.

The final brewery stop was to Attaboy Beer, a new operation located just off Carroll Creek in historic Frederick. Think casual at this spot as Carly and Brian Ogden provide a kid friendly environment, a legal change that they requested as the Frederick County Board of License Commissioners used to outlaw minors at breweries.  The horror of such a possibility. Minors still have to leave by 9PM, but not before their parents can sample an interesting portfolio of ales and saisons. Don't leave without trying a version of Creek Life Pale Ale - this is one solid beer. 

And as always, theCompass Craft Beverage Finder can guide you to all these destinations. Cheers.

Chilean Wine from Ventisquero & Valdivieso

I recently received review samples of four entry level Chilean wines, two each from Valdivieso and Ventisquero. Valdivieso became Chile and South America's first sparkling wine producer when in 1887, founder Don Alberto Valdivieso, released Champagne Valdivieso. Close to a century later the winery added still wines to their portfolio and today work with close to a dozen grape varieties. The current winemaker is New Zealand native Brett Jackson who has quite the resume working in New Zealand; Napa Valley; Stellenbosch, South Africa; and Narbonne, France before joining Valdivieso in 1999.

• Valdivieso Valley Selection Sauvignon Blanc 2015 ($15) The 100% Sauvignon Blanc is from the Leyda Valley. The cooler valley provides slower and gentler ripening allowing the grapes to retain acidity.  This is an excellent wine, tropical aroma, weighty lemons, and abundant acids.
• Valdivieso Brut Rose NV ($13) Comprised of 70% Pinot Noir and 30% Chardonnay all sourced from the foothills of the Los Andes mountain range in the Central Valley wine region. Secondary fermentation is achieved using the Charmat method. This value is incredible as the sparkler holds its own being dry with abundant flavors and a smooth effervescent finish.

Ventisquero is a younger entity founded in 2000 in the Maipo Valley. But under the guidance of winemaker Felipe Tosso they have expanded into other regions leveraging the expanding Chilean vineyard landscape. They just don't source the grapes but own the vineyards in Apalta, Lolol and Peralillo in Colchagua, Casablanca, Maipo, Leyda and Atacama.  I was sent two wines from the Reserva label, one of nine labels in the Ventisquero brand.

• Ventisquero Reserva Sauvignon Blanc 2016 ($15) The 100% Sauvignon Blanc is sourced from the sandy-clay soils of the Casablanca Valley.   After fermentation the wine is aged on its lees for four months which provides a creamy depth to the soft lemon melon aromas and refreshing acids. Another great buy.
• Ventisquero Reserva Cabernet Sauvignon 2015 ($17) The 85% Cabernet Sauvignon and 15% Syrah are sourced from the Maipo Valley where the soils are granite and stony.  This is a very smooth wine with some chocolate leather and tobacco on the nose, a little dustiness, and very approachable tannins.Well done.

TasteCamp Maryland 2017 - The Distilleries

One of the many benefits of attending TasteCamp is that the focus extends beyond wine and always includes beer, cider, and spirits. TasteCamp Maryland was able to leverage the spontaneous and organic craft distillery eruption in the town of Frederick; today the area supports three craft distillers when two years ago, none existed. During the weekend we were able to sample spirits from these distilleries as well as from Lyon Distilling, located in Maryland's Eastern Shore.

The main spirits tasting occurred at McClintock Distilling, located in a gutted shell of a 100-year-old mechanic’s garage and owned-operated by college friends Tyler Hegamyer & Braeden Bumpers.  Their facility is ingenious, following the footsteps of the distillery's namesake McClintock Young - a renowned local inventor in the 1800’s who patented over 100 inventions.  The facility houses many of these inventions and patents, but none compare to the engineering feat in the closed-loop cooling system and water management. This process allows the distillery to reuse tons of water during the cooling process; we are talking about 50 gallons per minute recycled and reused. Their German-made 264-gallon copper still is also ingenious in that it allows the distillers to change the focus of each batch from say vodka to gin quite easily and with a little more ingenuity allows for a dry hopping process where the botanicals seep into a gin through the vapers and not the mash.

Nevertheless none of this matters if the spirits don't shine, and in this respect, the three McClintock craft spirits do shine.  The Forager Gin is infused with "botanicals inspired by native herbs found in the Appalachian Wilderness" and is refreshing in the sense that the juniper is muted. And there appears to be equivalent citrus character. The Maryland Heritage White Whiskey is based on a "historically derived rye heavy mash bill from pre-prohibition Western Maryland distilleries". The whiskey is then aged for 24 hours in oak which along with the rye provides just a hint of pepper and other spices. But the sweet and mellow corn and wheat provide the strongest influence leading to a very smooth spirit. Finally, the Epiphany Vodka is distilled from Northern Italian organic wheat and double distilled and triple filtered, a process that once again provides a clean and smooth product. Nicely done.

The same evening the two other Frederick City based distilleries poured: Dragon Distillery and Tenth Ward Distilling Company. The former was the area's first distillery when Navy veteran and businessman Mark Lambert decided it was time for a career change. Although the distillery is named after the Dungeons & Dragons game (they readily acknowledge their geekiness), the underlying influence is Mark's great-grand father "Bad" Bill Tutt.  This rebel was apparently a doctor, gambler, and moonshiner and their moonshine is based on an old family recipe. The distillery produces traditional spirits like the Joust Gin as well as many flavored spirits such as Fannie Tutt's Lemon Meringue ​Moonshine (named after Bill's wife) and the Medieval Mint Flavored Vodka. In general I hesitate sampling anything flavored but I thought the Medieval Mint Flavored Vodka was very tasty with the chocolate finish that complimented the mint. The gin was clean and not juniper heavy - as I prefer.

Monica Pearce and business partner & distiller Kyle Pfalzer opened the Tenth Ward Distillery in July 2016 and specialize in "offbeat spirits by experimenting with unconventional ingredients, recipes, and aging techniques".  The name “Tenth Ward” is a reference to the way Frederick City was divided during the late 19th century. They source locally with the grain and corn grown, malted, and\or smoked at the Rippon Lodge Farm in West Virginia. And the cider for their Applejack is sourced from McCutcheon’s, a 4th generation family owned apple manufacturing plant that has been in Frederick since 1938.  At McClintock, Pfalzer poured samples of four spirits: White Caraway Rye (80% malted rye & 20% malted barley mashed with caraway seed), Applejack (100% apple brandy aged in used bourbon barrels), Claude Counter Corn Whiskey (80% smoked corn & 20% malted barley), and the 120 proof Lindsay Stunkle Rye Whiskey (80% malted rye & 20% malted barley).  I was unsure about the Caraway Rye but dug the Applejack and Claude Counter. The apple-bourbon combo was very enticing and the smoked corn adds a peat character to the corn whiskey.  The Lindsay Stunkle was hot; next time I look forward to tasting with a little water to dampen down the alcohol.

As mentioned previously Ben Lyon, co-owner of  Lyon Distilling poured four rums at a tasting at Big Cork Vineyards. The distillery is located in the sailing village of St. Michael's and has been producing rum and whiskey since 2012.  Here we will focus on their rum where the molasses and sugar cane juice are sourced from Louisiana and fermented, distilled, and aged at Lyon. Moving from right to left we sampled the Sailors Reserve Rum, Bijoo Batch Rum, Curacao Orange Liqueur Rum, and their Coffee Rum. The first two were solid sipping neat, full of flavor and little burn.  I wasn't sure about the Curacao, but loved the Coffee. In fact went back for seconds and thirds. I need to schedule a visit this summer. Cheers.

From Teetotalers to The World's Best Cabernet: Australia's Galvanized Wine Group

"The irony is that Thomas Goss and successive generations were strict teetotalers" Tony Parkinson, Group Principal, Galvanized Wine Group

The story behind this ironic situation originated in 1854 when Thomas Goss purchased a tract of land using his Ballarat Goldfields proceeds.  For the next 144 years Goss and successive generations of family teetotalers farmed grain and sheep on this homestead. But in 1993 Tony Parkinson purchased parcels of this historic farmland and began to plant grape vines. And "in 1998, Keith Rowland, great-great-grandson of Thomas Goss sold the Ingleburne homestead property to Tony Parkinson ..... which reunited the original Thomas Goss section (80 acres) of farming land".  From teetotalers to vineyards.

The Goss farm is located in McLaren Vale, an area well suited for grape vines with its winter dominate rain and dry summer days which transition to cool breezy evenings. Parkinson explored the region when he decided to enter the wine industry and first purchased part of the Goss farm in 1988. This parcel would become Penny's Hill Vineyard and the first vines were planted in 1991. In short order he expanded his vineyard acreage and "set about establishing the brand with distinctive 'red dot' packaging and the slogan, 'Proudly Australian. More so McLaren Vale'". The first Penny's Hill brand wine appeared in 1997 with the introduction of the Penny's Hill 1995 Vintage Shiraz.

When Parkinson purchased the last section of the original Thomas Goss farm in 1998 the property was used as a cellar for the Penny's Hill brand. However, in order to celebrate the 200th birthday of Goss, Parkinson's recently incorporated Galvanized Wine Group (GWG), launched the Thomas Goss label featuring McLaren Vale red wines and Adelaide Hills white wines. The new label was not only a tribute to Goss and his family's long contribution to the region, but also a playful jab at their teetotaler lifestyle.

I learned this information at a recent lunch with Parkinson and current GWG winemaker Alexis Roberts at BlackSalt Fish Market & Restaurant in Washington DC.  Their visit to D.C. was near the culmination of a two week sprint across North America promoting their story and wine brands. Besides the Penny's Hill and Thomas Goss labels their portfolio includes The Chook (Australian for chicken) which was once known as the Black Chook until lawyers became involved.  During the lunch we sipped the wines listed below and discussed the Mediterranean-style climate of McLaren Vale, the cool climate Adelaide Hills, pests (apple moth, rust mites, birds for late harvest grapes, some kangaroo), markets (Canada is their #1 export market), and these delicious and affordable wines. In sum, the Thomas Goss label provides extraordinary value and across the board were excellent; The Chook, more value with a playful flair; and Penny's Hill, class. The latter includes the recently awarded The World's Best Cabernet Penny’s Hill 14V Edwards Road Cabernet Sauvignon. From Teetotalers to The World's Best Cabernet. Cheers.

Thomas Goss 16V Riesling ($16.99) - Lemons, texture, abundant acids from large diurnal temperature swine in the Adelaide Hills. Domestic market understands that Riesling is equivalent to dry wine so no need for the International Riesling Foundation scale.

Thomas Goss 16V Chardonnay ($16.99) - Fermented in neutral oak plus occasional lee stirring provides a complex and weighty wine that showcases the Chardonnay fruit. Once again, plenty of length and acidity at the tail.

Thomas Goss 15V Shiraz ($16.99) - More weight at this price point plus very balanced fruit. The blackberries transitions to slight spice and a bright finish.

Thomas Goss 14V Cabernet Sauvignon ($16.99) - More dark fruit, complex with a slightly spicy finish. "Dynamic" for a single word descriptor.

Penny’s Hill 14V Edwards Road Cabernet Sauvignon ($27.99) - Sourced from higher elevated five acre block. More elevated, narrow window to harvest.  A classy wine, drinkable now but possesses rounded tannins and acids for aging. Recipient of The World's Best Cabernet  Enough said.

Penny’s Hill 14V Cracking Black Shiraz ($27.99) - Sourced from the Malpas Road Vineyard and aged 18 months with 20% in new French oak, this wine oozes with complexity. The Bay of Biscay clay soil dries to a crackle, hence the name, and limits vigor providing greater grape quality. Expect dark fruit, some chocolate, and firm tannins.

The Chook 14V Shiraz-Viognier ($19.99) - Co-fermented Shiraz with a small amount of Viognier provide an enhanced aroma. This is a deliciously smooth wine, very ripe fruit that lingers with the subtle tannins.

The Chook NV Sparkling Shiraz ($19.99) - Produced using the Charmat method from between 3-5 year old wine, this sparkling wine has been produced since 2005. There is plenty of body and lift where the fruit and spices linger...... Great value.

SAVORing Ten Years of Craft Beer

This year the Brewers Association celebrated ten years of presenting SAVOR: An American Craft Beer & Food Experience. And has we all know the craft beer landscape has changed dramatically during those years. According to the Brewers Association at year end 2007 there were 1,449 operating breweries in the United States with 1,406 being craft breweries and accounting for $5.74 billion in sales. Ten years later at the end of 2016 the total number of breweries escalated to 5,301 in which 5,234 were craft and $23.5 billion in sales. And as we know, that number increased during 2017 with multiple craft breweries opening weekly. This growth was no doubted fueled by legislative changes at the national and state levels; using Virginia as an example, the number of craft breweries skyrocketed when the state finally allowed breweries to serve beer in pints without having to also serve food.

The 2017 event featured 172 craft beers from 86 craft breweries as opposed to the 2008 event which hosted 48 breweries pouring 96 craft beers.  The inaugural event was was most likely concentrated with Pale Ales, English Porters, and a few West Coast IPAs, but over the next ten years transitioned to heavier IPAs, barrel programs, and sours. Whereas the latest event was heavy on the IPAs and sours, session styles re-surged with low ABV Pilseners, Kölsch, and Gose. Now I will come off as a hypocrite because I spent half the night targeting the sours and barrel aged beers, with both Crux Fermentation Project (Sour Golden Ale & Better Off Red) and D9 Brewing Company (Defying Gravity Series, 1st Edition - Cape Canaveral & Wild Things Series, 1st Edition - Pearedox ) each proving my favorite beers of the evening.  And the Union Craft Brewing Older Pro with Blueberry (Fruited Wood-Aged Sour Beer) and the Schlafly Bottleworks Gooseberry Gose were excellent.

Yet I was excited that more breweries were pouring traditional ales and lagers that I feel as a beer culture we are losing focus. Seattle's Reuben's Brews poured a traditional Gose, no extra flavors, just lactobacillus, salt, and coriander. It was fantastic. Did you know that Stevens Point Brewery is the nation's 5th oldest brewery? They've been brewing continuously for 160 years, specifically their flagship Point Special Lager.  They also produce the Point S.P.A. (Session Pale Ale) which is my new bicycle beer if I can find it. Summit Brewing Company out of St. Paul, MN has been brewing since 1986 making them the 30th oldest brewery. They were pouring their flagship Summit Extra Pale Ale as well as the Summit Keller Pils. The later is nails the style, with North Dakota two-row Moravian 37 barley and Saaz hops from the Czech Republic. An awesome Bohemian Pilsener. Complementing that on the German Pilsener side was the Half Acre Beer Company Pony Pilsener. 

Sadly, during my four hours at the event, I seemed to only have tasted through one third of the beers as well as missed the entire upper level of oysters and cheese.  Yet, SAVOR was still a remarkable event I I look forward to popping open the collaboration beer: SAVOR X, a Baltic porter brewed with hops and cocoa husks, courtesy of Hardywood Park Craft Brewery and New Belgium Brewing Company. Cheers.

The ArT of Preserving Wine with Cakebread Cellars and Rochioli Chardonnay

Opening a bottle of wine is a commitment, a commitment to finish the bottle.

I'm sure everyone has heard a variation of this saying because as soon as a bottle is uncorked or unscrewed,  oxygen enters the bottle and affects the wine. Initially that's a positive event when consumers swirl a glass or decant a bottle. At this initial stage, the oxygen enhances aromas and softens the wine by breaking down of tannins. But eventually too much oxygen will flatten the wine by diminishing the aromas and flavor and eventually alter the wine's color to a disagreeable brown. The question then becomes, when dos the transfer from positive benefit to negative hindrance occur? And of course, it all depends on the wine.

I recently received a promotional sample from a company trying to postpone that determination by allowing consumers to finish a bottle days and perhaps weeks after opening. The ArT of Preserving Wine offers a can of natural heavy Argon gas to displace oxygen in open bottles of wine. Since Argon is heavier than oxygen it displaces that gas and forms a layer between the wine and the oxygen - thus extending the life of an open bottle of wine. And it must be true if the marketing material states it.

Right. I test ArT on several bottles anyway, both white and red, but was most interested in white wines since they are more susceptible to faster oxidation because of their lower tannins. Plus we seemed to have had more white wines needing to open than reds. I started with several Albarino wines left over from a Snooth tasting and for the next few days as advertised the wines stayed fresh. Very fresh. I then experimented with a 2010 Cakebread Cellars that I feared would oxidize quickly. Unfortunately the bottle was consumed entirely by day two - it is a Cakebread. I took smaller pours with the #ChardonnayDay gift, the excellent 2013 Rochioli Chardonnay. On day one this wine was complex, with buttery and lemon characters and persistent acids.   Day two and three showed similar characters with the acids and aromas started to wane on day four.  But still a delicious wine at that point. Now I can't verify whether a wine will stay fresh for weeks as ArT claims, but I can for just short of a week.

A can retails for $9.99 with 130 uses per can. If you can't make the commitment to finish the bottle on opening then consider the ArT. Cheers.

Spirits Review: Mount Gay XO Reserve Cask Rum

I've been on a rum kick since Spring Break and have continued my sipping with the Mount Gay XO Reserve Cask Rum ($45, 86 proof). Each bottle of Mount Gary rum is labelled "Est. 1703" which is rather self explanatory and makes the distillery the oldest existing brand of rum in the world. Makes sense considering that rum most likely originated in Barbadians and called "Kill-Devil". The distillery is currently majority owned by Rémy Cointreau and is named for Sir John Gay Alleyne, a trusted friend of John Sober, who purchased the Mount Gilboa Plantation/Distilleries in 1747".

Spirits labelled XO refers to Extra Old and this rum is a blend of 8 to 15 year old spirits distilled from molasses. The rum starts with a nutty, vanilla, and honey aroma that continues into the palate where it becomes a bit chewy and spicy. It finishes with a progressive burn where it's initially completely smooth, but the burn slowly materializes to showcase the 86 proof. Enjoy neat or over ice. Cheers.

Salute American Vodka - Your USA Certified™ Spirit

If you are looking for a patriotic and smooth vodka this Memorial Day weekend or for the upcoming 4th of July then start searching for Salute American Vodka. The native spirit is not only distilled and bottled in Rochester New York using Midwestern corn and wheat, but the "signature red, white, and blue 750ml bottles (modeled after World War II standard issue GI canteens) are manufactured in New Jersey". In fact the label contains the USA Certified™ seal where the parent company passed an audit and certification process that proved that all product assembly and American labor comply with all U.S. safety standards and labor laws.

In addition, one dollar from every bottle is donated to charities supporting active and retired military personnel. "Patrons have the opportunity to localize the dollar by nominating resident heroes to receive support in their communities through the company’s program Salute American Heroes. In 2017, the company aims to impact five different veterans through donations to charities that support those veterans’ pursuit of the American dream. Salute American Vodka has an award-winning taste with an honorable social mission".

But what about the vodka? The spirit is distilled four times then cut to 80 proof. It is clean with a sweeter profile that thickly coats the palate and finishes very smoothly. Easy drinking neat, but who drinks vodka straight? Instead, cocktails are your best bet and Salute offers a range of drink recipes such as an Apple Cider Cocktail or Salute Raspberry Lemonade.

Now, I received this bottle as a sample and currently Salute American Vodka is only available in the Northeast. But the company is quickly lining up distributors in other states and hopes to have the vodka available in the Mid-Atlantic very soon. Cheers and happy Memorial Day.

Andrea Freeborough Showcases South Africa's Nederburg Winery

The international wine market contains an overabundance of affordable value wines with Wines of South Africa (WOSA) strongly situated in that category. And one of the most awarded and innovative wineries within the WOSA is Nederburg, continuously operating since 1791.  Last week the current Cellar Master of Nederburg, Andrea Freeborough, visited the DC area to share the history of the winery as well as a few wines in their portfolio that honor this rich history of 200 years of winemaking.

Philippus Wolvaart, a German immigrant, purchased the beginnings of the estate in 1791, named it after his Commissioner-General, Sebastian Nederburgh, and soon planted wine grapes. The estate is located in the Paarl region that soon would become the heart of the South African wine industry until the focus shifted southwards to Stellenbosch in the later 20th century. According to Gavin Hubble, The Wine Guy, Paarl's "climate is very similar to the Rhône Valley in France, with moderate warm summers cooled by Atlantic breezes towards harvest season".

Over the years Nederburg changed owners but the real innovations started in 1937 when Johann Graue purchased the winery. He introduced cold soaking and other vineyard, cellar, and blending innovations which continued though legendary winemaker Gunter Brozel and continues to the present with Freeborough and her team of five winemakers.

During our lunch at Hank's Oyster Bar, Freeborough shared five wines that were not only delicious but excellent monetary values.  The grapes for these wines were sourced from the best vineyards in Paarl as well as throughout South Africa. Whereas Germany is the winery's largest export market, Andrea hopes this trip moves the United State's closer to that threshold. Cheers.

The Winemasters 2016 Chenin Blanc ($12, 13.5%). This is the latest wine in portfolio with the fruit sourced from cool climate vineyards. It provides very strong aromatics and acidity at the nose and the tail with a great mouthfeel in between. Thank 6 months on lees for that sensation. Great value.

The Young Air Hawk 2016 Wooded Sauvignon Blanc ($21, 14%). This wine pays tribute to Johann Graue’s son, Arnold who died tragically at 29 in a light aircraft crash but not before he had introduced many technical innovations at Nederburg. The grapes were sourced from selected cool climate vineyards in Elgin, Darling and Cape Agulhas, fermented in oak, and spent six months on their lees. The wine is very fresh, much fresher than you would think based on the winemaking techniques. Plenty of lemon aromas and flavors, mouthfeel, and finishing with abundant acids.

The Anchorman 2015 Wooded Chenin Blanc ($21, 13%). This wine celebrates Nederburg’s founder Philippus Wolvaart and is a blend of Chenin Blanc (85%) and Grenache Blanc (15%). The Chenin grapes were harvested from old, low yielding, dry land bush vines in Wellington and Darling, while the Grenache Blanc grapes were harvested from trellised vines in Franschhoek. Separate batches of the fruit were fermented in various vessels with a portion fermented using carbonic maceration -- where whole bunches are allowed to ferment spontaneously without being crushed or pressed. And after malolactic fermentation, the various components were kept on the lees for 9 months prior to final blending. What a complex process, but the result is well worth the effort. The wine starts with a strong floral and fruit aroma, layered depth, and a long length. Fantastic.

The Winemasters 2014 Pinotage ($12, 14.5%).  The grapes were harvested from the Western Cape and after fermentation aged 12 months in various oak vessels including French, American and Romanian oak barrels. I loved this wine with it's subdued smokiness, balanced cherry fruit, and subdued acids and tannins. $12, really? That's it. 

2014 The Brew Master ($22, 13.5%). This is a Bordeaux blend (Cabernet Sauvignon (51%), Petit Verdot (33%), Merlot (6%), Cabernet Franc (5%) and Malbec (5%) named in honor of Johann Graue who was also the co-owner of a German brewery before moving to South Africa. The grapes were fermented and aged separately in various French oak casks for two years. The blended wine is velvety smooth with juicy dark fruit and noticeable acids and tannins suitable for aging. Savory....

Craft Spirits Are Colonizing the District's Ivy City

The District of Columbia now hosts half a dozen distilleries, with all but one located in Northeast's Ivy City -- a warehouse district located between New York Avenue and West Virginia Avenue near Gallaudet University.  DCs oldest and most well known distillery, New Columbia Distillers, set up residency in Ivy City in 2011 where craft the popular Green Hat Gin.  Unfortunately during my Sunday visit, they were closed as well as One Eight Distilling. That was not the case for Joseph A. Magnus & Co and Republic Restoratives Distillery where I spent an afternoon sampling their spirits neat as well as in cocktails. The 5th distillery, Cotton & Reed, is actually right outside Ivy City as shown on the map. Download theCompass Craft Beverage Finder for exact locations.

Joseph A. Magnus & Co is located next door and above Atlas Brew Works so give yourself ample time to visit both.  The distillery is based upon Jimmy Turner finding a hundred year old bourbon produced by his great grandfather Joseph A. Magnus. A new found interest in his family's distilling past led to a with to a partnership with "former Woodford Reserve distiller and Whisky Advocate Lifetime Achievement Award winner Dave Scheurich, American Distilling Institute Director of Research and whiskey blending pro Nancy “The Nose” Fraley, former Buffalo Trace Distillery VP and General Manager Richard Wolf, and Brett Thompson a co-owner of Alexandria’s Pork Barrel BBQ. (See this City Paper article.)  Along with The Gin Goddess, Nicole Hassoun, this team currently produces five spirits: one vodka, two gins, and two bourbons.

During my visit I sampled these five spirits neat and enjoyed one of the cocktails from their Kentucky Derby themed May menu. Go For Gin brought back racing memories and is a tasty concoction of their Vigilant Gin, honey, lemon, and Rinomata - a new Italian aperitif from vermouth producer Giancarlo Mancino. Going neat, a tasting starts with the Royal Seal Vodka ($29, 80 proof) made from 100% corn grown in Virginia and distilled seven times. This spirit is very clean, smooth with a sweet texture that provides a mellow finish. The distillery offers two gins, the Vigilant Gin ($32, 84 proof) and Navy Strength Gin ($39, 114 proof), both infused with botanicals - a few grown in palettes strategically positioned in the sun facing tasting room. This first is a London-style Dry Gin that has a more citrus character and very mild; the second is a much stronger, 100% corn gin that grabs your attention but still remains smooth at the tail. Moving on, the two bourbons shined - although distilled and aged elsewhere the team created blends that are fantastic. The blend for the Murray Hill Club Blended Bourbon ($92, 103 proof) attempts to replicate the pre-prohibition Magnus bourbon and combines 18 year bourbon, 11 year bourbon, and 9 year light whiskey. The result is a fresh and spicy whiskey with both baking spices and pepper. Finally, the Joseph Magnus Straight Bourbon ($92, 100 proof) is a straight bourbon whiskey aged in white oak and finished in Oloroso Sherry, Pedro Ximénez and Cognac casks. This process provides multiple flavors, a complex whiskey alternating between vanilla, nuts, and fruit. All told, a great tasting lineup.

Moving on down road the one year old, woman owned Republic Restoratives Distillery is located right on New York Avenue NE with an inviting open air tasting bar where they stress a facility is just as much a craft cocktail bar as a distillery. Co-founders Pia Carusone and Rachel Gardner hired Master Distiller, Rusty Figgins to focus on bourbon but also leverage the Ivy City Gin phenomena. But first there's the Civic Vodka ($29, 80 proof), a corn-based vodka that is charcoal polished, a filtration process that provides a smooth and clean spirit. The Borough Bourbon ($55, 88 proof) is a Kentucky born whiskey (sourced until their own whiskey is ready) but then finished at the distillery in Sauvignon Blanc barrique casks. The result is a very smooth whiskey, drinking neat nicely with a little vanilla. My favorite. Finally, the Rodham Rye ($79, 90 proof) - guess who its named after - is sourced one-year-old rye and three-and-a-half-year-old rye from Tennessee. The distillery then cuts the whiskey to proof using Adirondack Mountain spring water from a maple syrup farm in upstate new York. The spicy rye expresses itself clearly, there's also a chewiness and long, complex finish. And enjoy a cocktail, mine was a concoction of honey, lime juice, and Borough Bourbon. Cheers. 

Locations White Wine: California (CA4) and Corsica (CORSE)

Dave Phinney's Locations portfolio continues to grow as the brand expands it's white wine offerings. The concept behind the Locations Wine brand was to "to produce a wine that pays homage to their home land without compromise and without boundaries" and may I add, at an affordable price point ($20 range). Currently there are nine red wines (France, Spain, Italy, Portugal, California, Oregon, Washington, and Texas) joined by two white wines: the inaugural California - CA4 and a sophomore release of Corsica - CORSE.

CA4 - California White Wine ($19.99, 14.5% abv) - a blend of Chardonnay, Sauvignon Blanc, Viognier, and Roussanne from Napa, Sonoma, and Mendocino to reflect the "diversity and potential of California". A portion of the fermented wine was aged in new French oak so expect a slightly buttery flavor. However, that sensation does not overwhelm the other attributes such as the bright lemon aroma and stone fruit and mineral character. And the acids provide a fresh finish. I'd prefer a little less oak, but this is a tasty wine nonetheless.

CORSE - Corsican White Wine ($18.99, 13.7% abv) - 100% Vermentino and the label represents the shepherd's knife commonly used on the island. On this Mediterranean island wine production can be traced to 570 BC when Phoceans traders settled on the island. Even though Corsica is a French territory, its wine making traditiosn and wine grapes are Italian in origin. There are nine AOC regions with white wines composed primarily of Vermentino. This light skinned Italian grape variety most likely originated on the Italian island of Sardinia - located just south of Corsica. The Vermentino grapes used to produce the CORSE were sourced from "vineyards from steep, hillside slopes comprised of granite and red clay soils". The island's large diurnal change (temperature difference between the hot days and cool nights) allow the grapes to retain acids. This is an elegant wine with a complex floral citrus aroma and a fresh oily texture reminiscent of lemon peels. Expect a wet stone minerality and a clean refreshing finish. Nicely done.

The Summer of DO Rías Baixas Albariño Wine Begins Early

With at least four weeks scheduled at various beaches this will most likely be the Summer of Rías Baixas. These fresh, acidic, and minerally driven wines from the northeast corner of Spain (Galicia) are designed for shellfish and seaside consumption.

The Rias Baixas region encompasses five distinct sub-regions. Ribeira do Ulla is the newest (formed in 2000) and is the most northern region. Val do Salnés is known as the birthplace of the Albariño grape. This is the original and oldest sub-region and it's fingers reach out into the Atlantic.  Soutomaior is the smallest of the sub-regions where the soil is light and sandy over granite bedrock. Condado do Tea (The County of Tea) is named after the river Tea, a tributary of the Miño River which separates the border with Portugal, and is the warmest and driest region. O Rosal also resides against the Miño River -- adjacent to the Atlantic.

I seem to prefer wines from O Rosal but last week's Rías Baixas - Snooth tasting reinforced that diverse and delicious wines are produced in all regions (or at least the three regions that the tasting focused.  Here's a short rundown of the session's ten wines all worthwhile and very affordable.

Sub-region: Val do Salnés

• Condes de Albarei Albariño Rias Baixas 2015 ($15)
  Stone fruit on aroma, then bright and ripe tropical fruit and great acidity, plenty of salinity in the tail
• Vionta Albariño Rias Baixas 2015, SRP: $15
  Strong floral aroma, creamy and weighty stone fruit wine, aged on lees, some hazelnut
  
• Martin Codax Albariño Rias Baixas 2015 ($16.99)
  Has similar acidity but a fuller body as it sits five months on its lees. Interestingly this winery is a co-op of 600 family vineyards.  Ripe fruit and solid acids.
• Pazo Senorans Albariño Rias Baixas 2016 ($25)
  Fresh citrus and saline with abundant acids; weighty from (60%) macerated on its lees

Sub-region: Contado do Tea

• Pazo de San Mauro Albariño Rias Baixas 2015 ($17)
  Creamy, more floral, riper fruit, less acidic and saline
• Señorío de Rubiós Robaliño Albariño Rias Baixas 2016 ($18)
  Fresh and clean, tropical, slight bitterness on finish - great acids
  

Sub-region: O Rosal

• Valminor Albariño Rias Baixas 2015 ($18.99)
  Wet stone and minerals throughout, citrus aroma and tart flavor. Excellent.  
• Bodegas Terras Gauda Abadia de San Campio Albariño Rias Baixas 2015 ($19.99)
  Top 2: nuttier, flinty minerality, herbs with dried apricot; fresh acids throughout
• Altos de Torona Albariño Sobre Lias Rias Baixas 2015 ($14)
  For the price, the best value. Plenty of citrus, stone fruit, refreshing acids
• Santiago Ruiz Albariño Rias Baixas 2015 ($20)
  A blend of Albarino, Loueiro, Treixadura, Godello, and Caino Blanco - all indigenous grapes to the region.  Fresh and intense hitting all the typical notes: floral, citrus, and stone fruits. And plenty of minerality and acidity. Top 2. 

Vinkara: Producing Superior Wine with Ancient Indigenous Turkish Grapes

"These are grapes that Noah's goats grazed on" -- paraphrasing Ardıç Gürsel, founder Vinkara Winery

Ms. Gürsel discussed the plausibility of this statement while discussing her Turkish winery, Vinkara, at a luncheon last month at MXDC in Washington DC. Biblical Noah is referred to as the Father of Wine and religious  tradition maintains that wine-making was a divine gift in exchange for the struggles Noah encountered with the flood. With the winery located in central Anatolia and specializing in that region's indigenous grapes, it is quite feasible that Noah's goats fed upon the same grapes (or their parents) that the winery uses today. Gürsel also mentioned that there are conclusive traces of viticulture and winemaking in Anatolia going back seven thousand years, thus the region's indigenous 1,200 grape varieties have been used to create wine before and after the great flood.

However, the purpose of Gürsel's visit to this country was not as an evangelist for Anatolia or Turkey specifically, or even the indigenous grape varieties, but as an ambassador showcasing the excellent wine being produced from her facility. The name Vinkara results from wine and its proximity to Turkey's capital - Vin (wine) Kara (Ankara).  The winery started operating in 2003 and is located approximately 65 kilometers northeast of the capital in the hills outside of Kalecik, a small village that provides the winery with seasonal workers during harvest. The location is ideal at two thousand feet above sea level, northern winds to dry the grapes and drive away bugs and birds, and the twenty degree diurnal temperature change allows the grapes to retain acidity.  One of these grapes is often the red Kalecik Karasi (pronounced kah-le-djic-ah-ser) - once on the verge of extinction due to neglect, but now Vinkara's signature local grape.

During the lunch with Ms. Gürsel we sampled through a range of her wine which in general I found to be clean, intriguing, well made, and delicious. 

2014 Yasasin ($40) was the first method champenoise wine produced in Turkey (the others used the Charmat method). It is made using Kalecik Karasi and is fresh with toasted almond bouncing through the dry and refreshing wine.

2014 Narince ($18, nah-rin-jay), the name translates to "delicately", originates from the Tokat Province near the Black Sea, and is the offspring of Kalecik Karasi. Ms. Gürsel believes the grape may be the grandfather of  Pinot Noir. The intriguing aspect of this wine is easily it's texture (3 months on lees) which allows the stone fruit to seamlessly transition to fresh acids.

2013 Narince Reserve ($27) . This wine sees 14 months in mostly neutral French Oak plus the winery holds the wine an additional six months after bottling. This process adds even more texture as will as a spicy character - but avoids the overly buttery character of many Chardonnays. And the finish is just as fresh as it's sibling.

2013 Kalecik Karasi ($18). This red wine is unoaked which leads to an extremely smooth wine, with a bright cherry flavor and a slightly spicy finish. This is the equivalent to an All Day IPA - I could enjoy this wine at any time during the day.

2012 Kalecik Karasi Reserve ($27) . This wine spends 14 months in oak and is a caramelized version of it's companion with much more depth. It's an excellent wine - actually a special wine with a very unique profile. 

2013 Okuzgozu ($23, ookooz-goo-zoo). The grape is native to Eastern Anatolia and it's black berries resemble a bulls eye - hence the name's translation.  This wine had the most character - as in being a character.  It is approachable and smooth yet the very unique tannins and acids seem to play tricks on the palate.

2011 Bogazkere Reserve ($30, bow-aahz-keh-reh). The grape's name translates to "throat burner" but don't equate that sensation to the wine. It is fantastic: dirt and pepper aroma followed by fresh fruit but solid tannins. Structured from start to finish. The wine was aged 30 months oak with the winery taking an additional two year hit holding back in the bottle. My favorite of this collection and one to target immediately. Cheers.

Rías Baixas Albariño: "The Number One Alternative to Chardonnay"

"Albariño is the number one alternative to Chardonnay and, in fact, it may be my favorite white wine", Mark Oldman

Mr. Oldman shared this sentiment at the Succotash Restaurant in Washington DC as Wines of Rías Baixas attempts to raise the profile of Albariño from the Galicia region of northwestern Spain. Last month they sponsored The Tastemakers Table, where "top sommeliers and wine experts teamed up to challenge palates showcasing the versatility of this Spanish white wine".  After attending the Succotash event I also received samples of the 2015 Lagar de Bouza ($18) and the 2015 Marques de Vizhoja Torre la Moreira ($17).  Whereas the exact nature of  Rías Baixas Albariño depends on which micro-climate the grape was grown, both of these wines share the common characteristics that make all Albariño an excellent and versatile wine: minerality and bright acids. Absolutely try these two wines.

The next Rias Baixas sponsored event occurs this Thursday May 4th during the Snooth-Rías Baixas Virtual Tasting at 8:30 PM ET. Snooth’s co-founder Mark Angelillo will be joined by Advanced Sommelier Jill Zimorski to discuss ten of the region’s premier Albariño wines.  I suspect they will also be discussing the five distinct sub-regions as well as the unique trellis system and marine influences. So grab a bottle of Albariño and join the discussion. Cheers.

Lodi Rules, Sunflowers, Herbs, and the M2 Wines 2014 "Old Vine" Zinfandel, Soucie Vineyard

In 2005 the Lodi Winegrape Commission implemented California’s first 3rd party-certified sustainable winegrowing certification program with The Lodi Rules™ for Sustainable Winegrowing Program. The program is accredited by Protected Harvest and certifies sustainable management of the ecosystem, soils, water, business practices, human resources, and pest control. There are 101 measurable standards that emphasize sustainable measures such as reduced pesticide risk to farm workers, consumers, and wildlife.  Lodi is home to over 80 wineries and over 36,000 of the approximately 100,000 acres of premium wine grapes are certified green.

April is Down to Earth Month in California and to celebrate the month and Lodi Rules™ LoCA created a wine kit containing a wine made from Lodi Rules™ grapes packaged in a reusable wine box. The package I received contained the 2014 "Old Vine" Zinfandel, Soucie Vineyard - Lodi, Mokelumne River, Block 1916 ($30, 15.7 abv) from m2 wines. The wine is excellent: big, chewy, and assertive; cherry cola and spices; with a hot chocolate finish. The zinfandel vines were planted in 1916 by Edward Soucie and is now managed by his grandson and fifth-generation Lodi native Kevin Soucie. As a bonus the kit included not only herb seeds for the wine box that can be re-purposed into a kitchen garden, but a compost bottle tag embedded with sunflower seeds. Let the garden growing begin. Cheers to Lodi Wine and Lodi Rules.

A Trio of Portuguese Reserve Ports from Symington Family Estates

Portuguese Port is rather redundant since thanks to the European Union Protected Designation of Origin guidelines most wine labeled as "Port" or "Porto" must be a fortified wine produced exclusively in the Douro region in the northern provinces of Portugal. This may not always be the case outside of Europe, but most countries are accepting the Portuguese Protected designation of origin.

 Port wine is a classic style -- produced from grown and processed in the Douro demarcation and fortified with neutral grape spirit. There are over a hundred sanctioned grape varieties eligible for Port, but in general, expect the use of these five: Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo), Touriga Francesa, and Touriga Nacional. There are also several categories of Port: White, Tawny, Ruby, Reserve, and Vintage.  (See The Wine Coach for specifics.)  Ruby Ports are aged in large vats for two to three years before bottling whereas Vintage Ports are from a single harvest designated as an exceptional year and aged additional years in the bottle.  The Reserve Port category was created by Cockburn's (founded in 1815) to bridge these two styles where the wine is aged longer in large barrique casks. The goal was to create a wine similar in quality to the Vintage Port but drinkable early like the Ruby Port.

Symington Family Estates is a major player in Port as well as Douro Valley wine production, owning several brands such as Cockburn's. I recently received samples from three of their brands described below.

Cockburn's Special Reserve Port ($18). This is apparently the world's most popular Reserve Port and is considered "The Original Reserve Port". The wine is produced from grapes harvested from their Quinta dos Canais vineyards in the Upper Douro and aged four to five years in oak casks. And this port is a great baseline for beginners. It is full bodied, with lush fruit and nut flavors, savory spices, a big mouthfeel, and a very healthy finish.

Warre's Warrior Port ($19). Warrior is the oldest continuously bottled Port brand (1750's) as Warrior has been branded on the casks of Warre’s finest Reserve Ports since the earliest days of the firm. The grapes are drawn from Quinta da Cavadinha and Quinta do Retiro, Warre’s best quintas in the Pinhão and Rio Torto valleys that also produce Warre’s classic Vintage Ports. The wine is fruity and chewy, lot's of texture, with another long lingering finish. Apparently the higher altitudes and cooler climate lead to this ripe fruit character. For full bodied, yet fresh, easy drinking Port wine, start here.

Graham's Six Grapes Reserve Port ($24). "The distinctive depiction of the six bunches of grapes on the bottle originates from the marks long-used in the Graham's Lodge to classify the quality of the wines in the casks. The six-grapes symbol is Graham's age-old mark of quality, used to identify the very finest wines from the best vineyards, which were destined to make up the Vintage Port or Six Grapes lots". The grapes are sourced from five vineyards that are responsible for the brand's Vintage Ports, including Quinta dos Malvedos. The wine was the freshest of the trio, vibrant acids mingling with the dark blackberry fruit. The finish is long and clean. Well done.

Single Vineyard Wines from Wente Vineyards

Wente Vineyards, California's oldest family winery, uses their Single Vineyard series to showcase the winery's plots in the Livermore Valley AVA and Arroyo Seco, Monterey AVA regions.  "Both regions provide climate patterns that are beneficial to wine grapes, which need warmth for healthy growth, maturation, and development, and cool nights and mornings to retain delicate flavors".

The Livermore Valley is located twenty miles east of the San Francisco Bay, which along with Pacific marine climate, provides cool and foggy mornings (hence our favorite Morning Fog wine). The morning fog transitions to warm midday temperatures before early afternoon breezes and evening fog lower temperatures again -- preserving the fruit’s natural acidity.

In 1962, Karl L. Wente planted some of the first vines in cool climate Arroyo Seco with the eastern part, influenced by the Salinas Valley winds, providing excellent conditions for growing Burgundy grape varieties. The vineyards also contain river stones deposited over the years which retain and release heat as well as providing excellent drainage.

2015 Riva Ranch Chardonnay ($22, 14.5%). Wente is synonymous for Chardonnay after bottling the first varietally labeled Chardonnay in 1936 and creating a series of Wente clones that now account for 80% of all California Chardonnay.  The grapes are soured from the Riva Ranch Vineyard in Arroyo Seco, Monterey with 90% fermented in barrel with all undergoing 100% malolactic fermentation and is barrel-aged sur lie for 8 months with batonnage (stirring) occurring every two weeks. This process produces a well textured and creamy wine with noticeable vanilla and spices from the oak. Initially this creamy texture and vanilla seem to overwhelm the palate but quickly the grape's acidity brings the wine into balance.

2014 Riva Ranch Pinot Noir ($30, 14.50%). The Pommard and Martini Pinot Noir clones are soured from the Riva Ranch Vineyard in Arroyo Seco, Monterey.  Each clone provides a distinct character to the wine, the "Pommard is especially fruit-driven providing bright lusciousness while Martini is more subtle with layered complexity on the nose and silky texture on the palate". The wine is also aged for 16 months in French and neutral oak barrels. This aging process provides a rustic quality and doesn't overshadow the light cherry flavors. And like the Chardonnay, expect bright acids for a long and smooth finish.

2014 Charles Wetmore Cabernet Sauvignon ($30, 14.50%). The grapes are sourced from the Livermore Valley's Charles Wetmore Vineyard. This vineyard is named for "Livermore’s most prominent pioneers, California’s first Agricultural Commissioner, renowned for planting vine cuttings from many of Bordeaux’s top Chateaux in the Livermore Valley in the 1800s". The Charles Wetmore Vineyard contains gravelly loam soil similar to those in Bordeaux and the grapes for this wine are direct descendants from the vines first planted by Wetmore.  After fermentation the wind is aged for 20 months in 40% new French oak and 60% second and third use French oak barrels.The result is a fantastic wine, fresh fruit, smooth velvety tannins, and a long fresh finish. Simply fantastic. It can pass for a Napa Cab at twice that price.

A March of German Styled Pilsner

Apparently March, or at least its last two weeks, has tilted towards German styled pilsners as that beer style surfaced regularly over that period. But what's the difference between the German styled pilsner and it's Bohemian (Czech) relative? Whereas both beer styles are lagers, Czech pilsners are brewed with soft water (lower levels of calcium and magnesium) and utilize Czech Saaz hops which provide a very mild, earthy, herbal and spicy aroma. That's a Pilsner Urquell. On the other hand, the German styled pilsner is generally dryer, lighter, and crisper. They typically use German noble hop varieties, especially Hallertauer (highly floral, slightly earthy, and weaker spicy flavor) and Tettnanger (mild, floral, and slightly). 

The beer style first appeared during a weekend trip to Philadelphia where the Sly Fox Brewing Company Pikeland Pils and Victory Brewing Company Prima Pils were available at restaurants and bars. Both were earthy and herbal, light, clean and refreshing. This style was also available during a stop at 2nd Story Brewing Co., which is highly recommended for both its beer and food. They offered the Daisy Point Pils, perhaps their best offering, which hit all the flavor points.

When I returned home two German styled pilsners had ascended their draft list at our local WholeFoods Market: the Sixpoint Brewery The Crisp and the AleSmith Brewing Pilsner. Both were steller with the Alesmith completely balanced between hops and minerals, earth, and herbs and the Sixpoint providing a more pronounced hop presence.  A day later I stopped into my local beer store (Norms Beer & Wine) and a representative from Starr Hill Brewing was pouring their Warehouse Pils - a refreshing high mineral and herbal beer with a decent hop payload.

I wonder where the next German Pils will pop up this weekend. Cheers.