IPAs and Braggots at The Farm Brewery at Broad Run

We recently visited The Farm Brewery at Broad Run, a Northern Virginia farm brewery located just west of Haymarket and home to an apiary, raspberry & blueberry fields, a hop yard, and a small vineyard. Plus lots of chickens. The brewery is spacious with plenty of tables, a small stage, a kitchen, food trucks, and dog-friendly. There's also a fishing pond in the rear. The Farm Brewery also provides a large portfolio of beer (and a few wines) with plenty of diversity of styles.  Here's a sampling of the beers we tried and as always, theCompass Craft Beverage Finder will guide you to all your craft beverage destinations.


Mom's Raspberry Kolsh - this is a lighter interesting beer because its sweet and tart up front but dry and lingering on the tail.

Hop Harvest Pale Ale - brewed using Copper Fox malt and estate Cascade, Columbus, Chinook, & Centennial hops. It's grassy and citrus, balanced and delicious.

Trop the Bomb NE IPA- lactose, tangerine, and soursop puree and Azacca, El Dorado, & Cascade hops. True to their descriptor, an explosive bomb of tropical flavor.

Hazy Dayz of Winter Pineapple Express NE IPA - dry-hopped with Eureka, Chinook, and Nugget hops which are toned down by the fruit. Very nice.

Hops N' Hammers IPA - a collaboration with JTired Woodworking aged in wood chips. The pinewood character provides a distinct contrast to the malt and Cascade & Chinook hops. Adding some Pineapple Express subdues the pine and lengthened the finish.

Viking Braggot - this honey beer is brewed using 420 pounds of honey. It's chewy with spices and just tad of honey. High abv and my favorite.

Three Hens-Belgian Porter - a Belgian Poorter style using Belgian yeast which provides a bit of the spice inherent to a Saison with soft milk chocolate rounding out the finish.

Lost Boy Cider - Virginia's First Urban Cidery

This weekend we leveraged a Four Mile Run fishing trip into a visit to Alexandria's Lost Boy Cider. Tristan Wright recently opened Virginia's first urban cidery using apples sourced from Glaize Orchard - a four-generation grower located outside Winchester in the Shenandoah Valley. This is the epicenter for Northern Virginia apple growing with Frederick County hosting its own Apple Trail. Wright also hired David Briun, a respected cider and winemaker, who leverages his experience from the Eden Ice Cider Company and Bellwether Cider & Wine to produce a wide portfolio of ciders - a dozen to be precise.

Many of these ciders are co-fermented with various fruit, peppers, botanicals, spices, and hops. But our focus was on the dry side of the house specifically the Comeback Kid, Gold Digger, Barrel Aged, and Andre the Giant - Petillant Naturel Cider.

The Comeback Kid is made from a blend of table apples -- Golden Delicious, Red Delicious, Pink Lady, Stayman, and Fuji -- a blend that remains the same throughout the year. Biun states that they work with David (Glaize Orchard) "to customize our picking schedule, storage, and pressing strategy so we can have a consistent blend throughout the year".   The cider itself is solid - dry, more tart than you would expect from these apples, a creamy texture, and finishing with refreshing acids.  For the Barrel Aged, Biun ages the Comeback Kid for 4 months in used bourbon barrels creating a softer cider where the bourbon shows itself on the tail. Unfortunately, the fresh acidity and tartness dissipate during this process.

The Gold Digger is a blend of Golden Delicious and Rhode Island Greening -- and American heirloom apple variety dating back to the 17th century and most often used for apple pie. But at Lost Boy, this non-pollinating apple has found a suitable mate to produce a dry, mildly tart cider with a full apple core. I think my favorite of the foursome.

Finally, the Andre the Giant is a Pét-Nat (Petillant Naturel) Cider, a sparkling cider, where the cider is bottled before completing its primary fermentation. Carbonation occurs in the bottle as carbon dioxide is produced naturally when the yeast consumes the remaining sugars.  This is a vibrant offering, light, and flavorful.

Lost Boy's tasting room is spacious with room for kids, dogs,  and yoga mats. A food truck was parked outside and a pizza party inside testified that visitors can byof.  And make sure you inspect the tasting bar itself, a physical specimen repurposed from a fallen maple tree.

As for future offerings, a Cyser is on deck and Biun says they are "starting to branch out for some more limited release ciders focusing on trying to capture the essence of different orchards. We have started conversations with Diane Flynt at Foggy Ridge Cider as well as Claire Whelan at Longview Orchard to source orchard/field blends for some projects next harvest". Sounds enticing

And as always theCompass Craft Beverage Finder will guide you to all your cider needs. Cheers.

Dão Wines: The Hidden Gem of Portugal

This title was the byline for a brilliant tasting sponsored by Vinhos Dão Wines and Wines of Portugal and featuring numerous wines from this "hidden gem". The tasting started with Wines of Portugal US Ambassador Eugenio Jardim discussing Portugal and the Iberian Peninsula before transitioning to the Dão. Most pertinent is that Portugal has the largest number of microclimates per square kilometers in the world and hosts over 250 indigenous grape varieties. In fact, these grapes are from the species Vitis Silvestris which developed isolated from the world as the Iberian Peninsula remained glacier free during the Quaternary glaciations which froze North and Central Europe over the last 2.58 million years.

That being said, the modern indigenous grape varieties grown in Portugal are Vitis Vinifera and includes grapes such as Malvasia Fina, Encruzado, Jaen (Mencia), and Baga, as well as Touriga Nacional and Tinta Roriz (Tempranillo). These grapes excel in the Dão viticultural region's granite soils and are favored with the microclimates within this northern Portuguese region. It is enclosed by four mountain ranges which act as natural barriers from the coastal rains that originate from the Atlantic and the strong continental winds emanating from Spain. Vineyards are generally planted between 1300 to 1600 feet with higher elevations reaching 2600 feet. According to Wine-Searcher.com, "This elevation raises the vines out of the valley's shadows and towards all-important sunshine, allowing them to maximize their photosynthesis time during the day. It also increases diurnal temperature variation, helping the grapes cool down at night, which they must do to retain the acids so desirable in wine".

Courtesy of Vinhos Dão Wine

In 1908, the Dão became the second (following Porto) formal Portuguese wine region which defined the general conditions for the production and trade of Dão Wine. And more recently the C.V.R. Dão was established in 1987 right after Portugal formally joined the EU. This organization is responsible for "ensuring authenticity and quality by strictly controlling the production and marketing of the wines" and certifies and authenticates wines with Seals of Guarantee. The CVR also created four quality designations listed in the box.

Selected Harvest: With harvest year, with outstanding organoleptic characteristics and with more than 1% of the volume of the legal limit.
Reserve: With harvest year, with outstanding organoleptic characteristics and with more than 0.5% of the volume of the legal limit.
Garrafeira: With harvest year, with outstanding organoleptic characteristics;
> Red wines: 36 months, 12 months in bottle
> White wines: 12 months, 6 months in bottle
Dão Nobre: With the year of harvest, with very outstanding organoleptic characteristics. Only two to date (one white and one red) – Must score 90 points plus

Our tasting started with a flight of white wines dominated by the Encruzado grape. According to Wines of Portugal, Encruzado generally creates complex wines with aromatic mineral notes and tropical fruit and depth and vanilla when fermented in barrel. The Quinto do Mondego Mondeo Branco 2018 (60% Encruzado & 40% Gouveio) contains these mineral notes as well as a smokey, flinty profile. The grape's versatility was shown in the saline driven high acid Juliana Kelman Encruzado 2018 to the beeswax and spice in the Pedra Cancela Vinha da Fidalga Encruzado 2018 the cream and depth of the Quinta dos Roques Encruzado 2018.

For reds, our hosts provided one flight consisting of various blends and the second flight of 100% Touriga Nacional. Like most European regions, blends are the backbone of the Dão with most combinations not as complex as the Casa da Passarella "O Oenologo - Vinhas Velhas" Tinto 2015 - composed of Baga, Touriga Nacional, Alvarelhão, Tinta Pinheira, Jaen, Alfrocheiro, Tinta Carvalha, and more. And the Pedra Cancela Selecao do Enologo Tinto 2016 (Touriga Nacional, Alfrocheiro, Tinta Roriz) was the bargain of the tasting, priced under $10, with gripping tannins and solid fruit structure and just a little less leather and barnyard funk as the winery's more expensive Reserva.

The 100% Touriga Nacional wines, in general, provided more fruit than the blends particularly the Borges Touriga Nacional 2017. But expect a balanced profile with texture and solid tannins. The Julia Kemper Touriga Nacional 2012 was more tender due to the advanced aging and provided more approachable tannins. My favorite was the dustier Jaime de Almeida Barros "Quinta das Camelias" Touriga Nacional 2016 which seemed a perfect match with the Martin Farms Beef Short Rib -- the main entree during our lunch at Metier.

The final wine was the Qunita das Maias Tinto Jaen 2017, my first single varietal from this grape. It offers a rustic charm with dusty cherries and firm tannins.  This wine and the others will entice a more in-depth examination of the Dão region and Portuguese wines.

Felicidades to Vinhos Dão Wines, Wines of Portugal, and Metier for a fantastic tasting.

Bokisch Vineyards 2014 Gran Reserva Tempranillo

In Spain, Gran Reserva wines are prized for their dense fruit, structure, and integrated tannins - all the result of appellation regulations where the wine is aged for at least five years, of which 18 months (24 in Navarra, Rioja, and Ribera del Duero) are spent in oak casks.  Markus and Liz Bokisch (plus winemaker  Elyse Perry) honored this heritage by following the same regulations when producing the Bokisch Vineyards 2014 Gran Reserva Tempranillo ($60).   The grapes were grown in the silty sandy loam of the Las Cerezas Vineyard and the volcanic clay loam of the Liberty Oaks Vineyard. After fermentation, the wine was then aged 36 months in new American and new French oak followed by an additional 20 months in bottle.

The result is a beautiful wine, both chewy and luscious with dark cherries surrounded by chocolate, subtle leather, and baking spices. Expect a long, lingering finish.  Cheers to this Gran Reserva.




Disclosure: We received samples from Bokisch Vineyards in order to share our opinion about their products, but this isn’t a sponsored post.

Cheers to Robert Burns and Speyburn Speyside Single Malt Scotch Whisky

On January 25th, revelers in Scotland will be toasting Robert Burns - the famed poet and Scots bard during Burns Night.  He was born on that day in 1759 and at the end of the century, his poems captured Scottish identity and nationalism at the time when government, culture, and industry were moving to or emanating from London. One of his famous works, ‘A Man’s a Man for A’ That‘ was sung at the opening of the new Scottish Parliament in 1999. This poem is a powerful statement relevant today: ‘That man to man the world o’er, / Shall brothers be for a’ that.’ Another relevant, powerful, yet playful poem, Scotch Drink, is shown on the left. We will be toasting Burns with the Speyburn 10 Years Old Single Malt Scotch Whisky ($30) sent to us courtesy of Speyburn Distillery. This distillery was founded in 1897 by John Hopkins in order to honor Queen Victoria's jubilee year (60th year of her reign). It is located in Speyside, a small region that hosts over half the distilleries in Scotland. Hopkins selected the location for Speyburn next to the Granty Burn, a tributary to the Spey River that was exceptionally clean and unpolluted. Pure Highland water. He also hired distillery architect Charles C Doig, who builds vertically to create an even airflow over the grains as they dried.  The result is the classic pagoda ventilator, a hallmark of Doig's design. After the grains are malted, fermented, and distilled, the whiskey is aged in used American oak bourbon and sherry casks. This process creates a traditional Speyside whisky: light, creamy, sweet and honeyed - with oak complexity. Cheers to Robert Burns, Scotland, Speyburn, and Speyside Scotch Whisky. Disclosure: We received samples from Speyburn Distillery in order to share our opinion about their products, but this isn’t a sponsored post.

Scotch Drink by Robert Burns (1785) Let other poets raise a fracas "Bout vines, an' wines, an' drucken Bacchus, An' crabbit names an'stories wrack us, An' grate our lug: I sing the juice Scotch bear can mak us, In glass or jug. O thou, my muse! guid auld Scotch drink! Whether thro' wimplin worms thou jink, Or, richly brown, ream owre the brink, In glorious faem, Inspire me, till I lisp an' wink, To sing thy name! Let husky wheat the haughs adorn, An' aits set up their awnie horn, An' pease and beans, at e'en or morn, Perfume the plain: Leeze me on thee, John Barleycorn, Thou king o' grain! On thee aft Scotland chows her cood, In souple scones, the wale o'food! Or tumblin in the boiling flood Wi' kail an' beef; But when thou pours thy strong heart's blood, There thou shines chief. Food fills the wame, an' keeps us leevin; Tho' life's a gift no worth receivin, When heavy-dragg'd wi' pine an' grievin; But, oil'd by thee, The wheels o' life gae down-hill, scrievin, Wi' rattlin glee. Thou clears the head o'doited Lear; Thou cheers ahe heart o' drooping Care; Thou strings the nerves o' Labour sair, At's weary toil; Though even brightens dark Despair Wi' gloomy smile. Aft, clad in massy siller weed, Wi' gentles thou erects thy head; Yet, humbly kind in time o' need, The poor man's wine; His weep drap parritch, or his bread, Thou kitchens fine. Thou art the life o' public haunts; But thee, what were our fairs and rants? Ev'n godly meetings o' the saunts, By thee inspired, When gaping they besiege the tents, Are doubly fir'd. That merry night we get the corn in, O sweetly, then, thou reams the horn in! Or reekin on a New-year mornin In cog or bicker, An' just a wee drap sp'ritual burn in, An' gusty sucker! When Vulcan gies his bellows breath, An' ploughmen gather wi' their graith, O rare! to see thee fizz an freath I' th' luggit caup! Then Burnewin comes on like death At every chap. Nae mercy then, for airn or steel; The brawnie, banie, ploughman chiel, Brings hard owrehip, wi' sturdy wheel, The strong forehammer, Till block an' studdie ring an reel, Wi' dinsome clamour. When skirling weanies see the light, Though maks the gossips clatter bright, How fumblin' cuiffs their dearies slight; Wae worth the name! Nae howdie gets a social night, Or plack frae them. When neibors anger at a plea, An' just as wud as wud can be, How easy can the barley brie Cement the quarrel! It's aye the cheapest lawyer's fee, To taste the barrel. Alake! that e'er my muse has reason, To wyte her countrymen wi' treason! But mony daily weet their weason Wi' liquors nice, An' hardly, in a winter season, E'er Spier her price. Wae worth that brandy, burnin trash! Fell source o' mony a pain an' brash! Twins mony a poor, doylt, drucken hash, O' half his days; An' sends, beside, auld Scotland's cash To her warst faes. Ye Scots, wha wish auld Scotland well! Ye chief, to you my tale I tell, Poor, plackless devils like mysel'! It sets you ill, Wi' bitter, dearthfu' wines to mell, Or foreign gill. May gravels round his blather wrench, An' gouts torment him, inch by inch, What twists his gruntle wi' a glunch O' sour disdain, Out owre a glass o' whisky-punch Wi' honest men! O Whisky! soul o' plays and pranks! Accept a bardie's gratfu' thanks! When wanting thee, what tuneless cranks Are my poor verses! Thou comes-they rattle in their ranks, At ither's a-s! Thee, Ferintosh! O sadly lost! Scotland lament frae coast to coast! Now colic grips, an' barkin hoast May kill us a'; For loyal Forbes' charter'd boast Is ta'en awa? Thae curst horse-leeches o' the' Excise, Wha mak the whisky stells their prize! Haud up thy han', Deil! ance, twice, thrice! There, seize the blinkers! An' bake them up in brunstane pies For poor damn'd drinkers. Fortune! if thou'll but gie me still Hale breeks, a scone, an' whisky gill, An' rowth o' rhyme to rave at will, Tak a' the rest, An' deal't about as thy blind skill Directs thee best.

Virginia Wine Chat - Virginia Governor's Case Wines - Part II

Last week we posted on the first phase of the Virginia Wine Chat in Virginia Wine Chat - Virginia Governor's Case Wines - Part 1. A couple days later we focused on the second half dozen wines with most affiliated with longtime Virginia winemaker Michael Shaps.  The tasting started with two white wines, one from Virginia's always reliable Barboursville Vineyards, the other from Michael Shaps and another example of how Petit Manseng is rising in stature.  These were followed by three red wines - all made by Michael Shaps - but for three different wineries.  And finally, the session ended with a dessert Petit Manseng which illustrates how the grape's natural acidity elevates the addition of residual sugar.  Next month the results of the 2020 Virginia Governor's Cup Competition will be released.  I'm sure Shaps and Barboursville will be among the gold medalist winners.


Barboursville Vineyards 2017 Reserve Vermentino
Tastes like Vermentino: saline minerality, herbaceousness, lemon peel, and lively acids

Michael Shaps Wineworks 2016 Petit Manseng ($30)
The wine maintains the grape's inherent bright tropical characters and acidity and provides a newly discovered depth and weight.

Upper Shirley Vineyards 2014 Zachariah ($40)
This blend is full-bodied where the dark cherry flavors lead to dusty tannins and an easy finish.

Hamlet Vineyards 2016 Eltham ($27)
This 50-50 Merlot/Petit Verdot blend provides dense fruit, chewy tannins, and a spicy long finish as the acids linger.

Michael Shaps Wineworks 2015 Tannat ($35)
This wine is dense with tobacco & leather, sticky tannins and plenty of acids to lay this down for a while.

Michael Shaps Wineworks Raisin d'Être White 2016 ($25.00)
This dessert wine is composed of Petit Manseng that has been dried in tobacco barns where the raisining increases the sugar to 36%.  It shows honey, orange, tropics, candied fruit - and lively acids.

Virginia Wine Chat - Virginia Governor's Case Wines - Part 1

The 2020 Virginia Governor's Cup Competition is currently being judged and the results will be released next month, so the 2019 Case Club Awardees are taking a final victory lap appearing in Frank Morgan's Virginia Wine Chat.  The specific chat actually involves two sessions with the first held January 12th at Horton Vineyards, the reigning Governor's Cup winner for their 2016 Petit Manseng. Shannon Horton, daughter of founder Dennis Horton, represented the winery and was joined by two winemakers - Ben Jordan of Early Mountain Vineyards and Matthieu Finot of King Family Vineyards.  Their presence provided participants the opportunity to present questions on a range of topics particularly on the nature of Virginia Petit Manseng and the methodology behind blending trials.

The three presenters described the merits of Petit Manseng with Shannon Horton describing her loose clusters which provide an easier opportunity for the grapes to dry during humid weather. Horton also mentioned the grape's versatility with the inherent acids allowing a multitude of styles along the sweetness scale. And Ben Jordan mentioned how Petit Manseng is not a thirsty grape with respect to late-season rains. Growers do not need to fear grape degradation with Petit Manseng as she won't quaff the late summer or autumn rains and become bloated. According to Jordan, that is useful since other grapes could be harvested before the rains and Petit Mansen left for afterward.

As a response to my question regarding the methodology behind blending trials, the Early Mountain team responded via twitter.   To paraphrase, they develop ideas during fermentation and in January assemble trial blends (w/o actually blending). In the spring, they revisit the original ideas and blend again (different varieties, oak treatments). The goal is to finish the trials by the next harvest. I hope consumers appreciate the time and methodological nature involved when crafting your favorite blended wines.

The second session of the 2019 Virginia Case Club Wines continues on #WineChat this Thursday,  January 16th at 7:30pm ET. Hope to see you online. Cheers

Horton Vineyards Petit Manseng 2016 ($25)
The wine maintains the grape's inherent bright tropical characters and provides a newly discovered depth and weight.

Glen Manor Vineyards 2015 Cabernet Franc ($31.99)
Luscious, full-bodied, velvety, finishing with lifting acids and firm tannins. The wine is also devoid of the inherent green vegetal character and while receiving some oak, not overly so.

King Family Vineyards 2016 Mountain Plain ($69.95)
Beautiful wine, fresh and velvety red fruit, mint and leather, and integrated tannins.

King Family Vineyards 2016 Meritage ($36)
Big chewy wine, dark fruit, some tobacco, solid acids, and firm tannins.

Early Mountain Vineyards 2016 Eluvium ($39.99)
Great mouthfeel, dark bold fruit with some spice, leading to a light and dusty tannins. Thank you acids.

Paradise Springs Winery 2015 Meritage ($49)
Gripping leather surrounded by blackberries and baking spices. Long, lingering finish.

River Outpost Brewing - the Hudson Valley's Entertainment Center

River Outpost Brewing may be the most entertaining family venture brewery in the U.S. This New York brewery features about a dozen craft beers, a kitchen, an adventure park with a rock-climbing wall and rope course, and a full-throttled gaming area including virtual reality stations. There's also plenty of live music and big-screen televisions - making this as much an adult escape. As for the beer, the Beast-Club Porter is delicious. Its development is reminiscent of the stories where porters would grab a quick beer by combining a portion from each tap. In this case, the porter is a 50/50 blend of their Basic Beast and Dub-Cub, the former a stout brewed with pumpkin, spices, vanilla, coffee, and milk sugar and the later a rather interesting English Brown Ale on its own. The Toad Alley ESB is an extra special bitter that also nails the English pub-style - and goes down quite smoothly. Finally, the Haze BAE is a New England styled IPA that is brewed with NY grown oats - and with lots of citrus and pineapple and not over the top with hop characters. Cheers.

Demarest Hill Winery & Distillery - The Everything Store for Craft Beverages

Francesco Ciummo is a pioneer - yes they still exist. He learned how to graft vines at 17, moved to Belgium at 20 to work as a coal miner, then emigrated to Venezuela and learned the auto body trade. In 1961, at 26 years old, he came to the United States eventually purchasing a body shop in Bergenfield, NJ. Ciummo retired at 55, and soon afterward purchased 135 acres in Warwick, NY where he planted a vineyard. He opened Demarest Hill Winery in 1998 then started tinkering in other craft beverages such as distilled products in 2006 and hard cider more recently. Not satisfied with a limited portfolio, Ciummo has explored the boundaries of wine, spirits, vinegar, and flavorings currently offering over 90 distinct products for sale - 33 of which are distilled spirits and liquors.

During a Christmas Break visit, we sampled many of these offerings with a keen interest in the unique distilled products. For instance, Ciummo distills a rather tasty Clear Grappa but also sells versions augmented with honey, raisins, or figs. He follows a similar pattern with grape brandy, selling versions aged in Cherry Tree wood and our favorite the Triple Tree Plus Brandy ($22) – aged from maple, oak, apple, cherry and cedar trees from his property. I also enjoyed the Dandelion Brandy ($22) distilled with a dandelion flower mash and serves as a suitable digestif. The Sherry is suggestive of Jerez and the Tropical Liquore - a version of the Dominican drink "Mamajuana" is a blend of rum, red wine, and honey aged in the bottle with tree bark and herbs. And his fruit brandies, Cherry and Peach are sweet - but loaded with flavor.

As for wine, a majority of the products are on the sweeter scale but there are several dry offerings that are pleasant. The estate Dry Aurora - a white hybrid grape variety produced by Albert Seibel - is complex and interesting. And the off-dry Riesling comes across drier as the acids enable a crisp and clean finish. For reds, the Bacchus Noir made from Baco Noir was our favorite followed by the Warwick Black Pearl and Warwick Red Deer composed of De Chaunac and Marechal Foch respectively. For a final, try the Apple Cider and Rum ($14) which is only 2% alcohol but provides a delicious and deep apple flavor.

Dry Petit Manseng Ascends in Virginia During 2019

"Petit Manseng is one of the key white grape varieties of South West France. Used predominantly in Jurancon and Pacherenc du Vic-Bilh, it is most commonly vinified as a richly sweet wine with stonefruit characters such as peach and apricot, citrus and sweet spice." -- Wine-searcher.com

Twenty years ago, two Virginia wineries planted plots of Petit Manseng using cuttings from Virginia Tech’s Alson H. Smith Jr. Agricultural Research and Extension Center experimental vineyard near Winchester.  The extension agents recognized that the grape's thick skins and loose clusters would be advantageous during Virginia's humid summers.  Soon afterward Jennifer McCloud of Chrysalis Vineyards petitioned the precursor to the Alcohol and Trade Tax Bureau (TTB) to approve Petit Manseng as a valid grape variety so that the grape's name could be used on a wine label. However, before approval was granted,  Horton Vineyards was able to label their first Petit Manseng vintage as that grape name because it had submitted the wine label as a place name and not as a grape name. Pretty sneaky. Over the succeeding years, Petit Manseng made small strides in the Virginia wine industry, but primarily as a dessert or off-dry offering as its inherent acidity balances residual sugar -- reminiscent of Riesling.

However, today it is dry Petit Manseng that has elevated the grape to public consciousness within the Commonwealth as two were included in the 2019 Governor's Case Club. During the 2019 Denver BevFluence Experience, we received samples of these wines which consisted of the Governor's Cup winning Horton Vineyards Petit Manseng 2016 ($25) and the gold-winning Michael Shaps Petit Manseng 2016 ($30). What makes these wines exceptional is that they maintain the grape's inherent bright tropical characters and provide a newly discovered depth and weight. he Horton version includes five percent each Viognier and Rkatsiteli which help explain some stone fruit character and both were fermented primarily in oak introducing Burgundian techniques.

These two wineries are linked with other interesting facts. In 1991, when Horton's first crop was harvested, they leased Montdomaine Cellars as a production facility for the next 5 years and used the Montdomaine trademark during that period. In 1995, Michael Shaps moved to Virginia to work at Jefferson Vineyards as head winemaker and general manager and in 2007 he and a partner purchased that same Montdomaine facility to open Virginia WineWorks. And recently longtime Horton winemaker Mike Heny, who started production of the 2016 Horton Petit Manseng, left in late 2017 for a similar position at Virginia WineWorks. Heny was then replaced by Andy Reagan who conducted the final blending trials for the Petit Manseng and it was Reagan who had previously succeeded Shaps at Jefferson Vineyards. Plenty of winemaking talent making the rounds in Virginia. Cheers to 2019.

Tenth Ward Distilling Company and Christmas in Frederick

Christmas is celebrated in remarkable fashion on December Saturday nights in Frederick Maryland with lighted streets, smores stations, photo ops, boat lights, and local craft beverages like those produced by Tenth Ward Distilling Company. The name “Tenth Ward” is a reference to the division of Frederick City during the late 19th century and recently the distillery moved to that city's historic epicenter: near Patrick and Market Streets. On a placard located just down Patrick Street from Tenth Ward is a copy of the only known photograph of Confederate troops as they marched through Frederick, most likely on their way towards either Antietam or Gettysburg.

This woman-owned distillery - thanks to Monica Pearce -- produces an interesting range of spirits like Smoked Corn Whiskey, Caraway Rye, Genever Style Gin, Applejack, and Absinthe. This last shows its quality by turning cloudy and releasing aromatic while using the French method of a water drip with a sugar cube. The Smoke Corn Whiskey was polarizing with most overwhelmed by the firepit flavor, yet I thought it had an interesting Mezcal feel. Its main focus seems to be as a cocktail ingredient like the Perfect Penicillin and Triple Smoked Toddy.

Like our previous post on The Albeisa Bottle, in this age of global conglomerates dominating the inputs to the craft beverage industries, Tenth Ward support local farmers and industries. All the grain is grown and malted at Ripon Lodge Farm in Ripon West Virginia. The apples are sourced from local McCutcheon’s Apple Products.  Other local sources are Orchid Cellar for mead and Hay’s Apiary for honey. Used barrels are obtained from Fredericksburg's A. Smith Bowman Distillery whereas new barrels are derived from Michigan's The Barrel Mill. And finally, as most craft beverage bottles are produced by three international conglomerates, Tenth Ward sources their bottles from Piramal Glass out of the Park Hills, MO manufacturing plant.

Merry Christmas, Happy Hanukkah, and cheers to a safe and healthy New Year.

The Albeisa Bottle - A BOCG for Langhe

Photo Credit: Please The Palate

Alba, Asti, Barolo, Barbaresco, Dogliani, Langhe, and Roero. These are a few of the iconic Piedmont regions where, in the late 18th-century, wine producers desired "a unique and recognizable bottle of their own, a Bottiglia d’Origine Controllata e Garantita (BOCG) for their own wines. And requested it from the master glaziers of the renowned Vetrerie di Porino firm just outside the city of Turin". This effort lead to the Albeisa Bottle - a hand-made bottle, produced piece by piece, and included elements of the popular a Bordeaux and Burgundian bottles. The bottle enjoyed a brief period of popularity but suffered due to ill timing as the industrial revolution ushered in large scale glass manufacturing pricing the Albeisa Bottle out of existence.

Photo Credit: Please The Palate

That changed in 1973 when 16 wine producers resurrected the "BOCG" of the Langhe region not just to reproduce "an old bottle but rather that of tying it to a territory and regulate its use within the confines of that territory. The new 1973 version indicates its name in a clear and precise way through letters in relief on the glass repeated four times on the shoulder of the bottle in order to be seen from any viewpoint. Its use is governed by the 'Association of Producers of Alba' which indicates how it can be utilized along with details on which appellation (DOC-DOCG) wines it can contain". There is also just one legal glass manufacturer - Verallia - the successor to Saint-Gobain Vetri.

Since that 1973 moment, the organization has grown from the 16 original members to over 300 member associates. These voluntary members of the association must adhere to strict requirements such as using an Albeisa bottle at least once a year for - an only for - wines made from grapes grown within the Langhe denomination and furthermore have a production facility within Langhe.

Earlier this month, the Albeisa Association told this story through a trade tasting of various wines using the Albeisa bottle.  This tasting featured Arneis, the white wine grape once on the verge of extinction, the difficult cultivar Dolcetto, the acid lovers Barbera, and the royal Nebbiolo. These wines represented Langhe, Dolcetto d'Alba, Dogliani, Roero, and  Barbera d'Alba - among several others.

I was immensely impressed with the friendly, fruit-forward, and fresh wines from Barbera d'Alba.  These wines are characterized by low tannins, high acids, and an accompanying rich and bold fruit context. Some excellent examples were from Franco Conterno, Diego Pressenda,  Ascheri, and Punset. Those who enjoy fruit-forward wines with a little more tannic structure should seek out Dolcetto d'Alba. Diego Pressenda, La Ganghja, and Punset provided solid contributions from this region. Finally, the Nebbiolo from Barbaresco stood out. These are approachable wines but with ample acids and tannins to hold for aging if one has patience. Once again look to La Ganghja and Punset. Cheers.

Bodegas Fundador Pedro Domecq Brandy de Jerez

We've been augmenting our eggnog with Portuguese or Spanish brandies this Christmas season; they just seem to blend in nicely.  This Bodegas Fundador Pedro Domecq Brandy de Jerez ($22) should be widely available as this is Spain's largest export brandy. Fundador is the oldest bodega in Jerez, founded in 1730 and they were the first brand to be marketed as "Brandy de Jerez" in 1874. Hence the Domecq family choose Fundadour which translates to founder.

 The brandy itself is made from the Airen grape with lesser amounts of Palomino. The distilled spirit is then aged in the traditional Solera system in used sherry casks. At the price, there's plenty of rich flavors complimented by the smooth finish with little burn.

Belgium Beer: Gueuze Lambics with the Gueuze Tilquin à l’ancienne

Belgium has provided the world with a plethora of historic beer styles most likely because the industry wasn't hampered by government degrees like the German reinheitsgebot. Their brewing history, starting with Trappist Monks, has supplied us with Dubbel, Tripel, Quad, Saison, Witbier, Flanders Red, Belgian Dark Strong Ale, Belgian Blond Ale, Belgian Pale Ale, Belgian Golden Strong Ale, Oud Bruin, and Lambic beer styles. American consumers most likely think that the last style must contain fruit, however, that is not necessarily so. In fact, Lambics can be further segmented into framboise (raspberries), kriek (cherries), straight lambics, and gueuze.

Gueuze beers are created when blenderies purchase freshly brewed worts from different producers, combine them into oak barrels, and allow them to naturally ferment. Then 1, 2 and 3 years old lambics are blended together and because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur in the bottle. The end result is the "Champagne of Belgium" which tends towards a yeasty slightly sour and barnyard profile.

One of the most prolific producers of this style is Gueuzerie Tilquin -- the only gueuze blendery in Wallonia. Their flagship beer is the Gueuze Tilquin à l’ancienne (7% abv) which starts as wort brewed by Boon, Lindemans, Girardin and Cantillon. The blended worts are then fermented and matured in oak barrels at the blendery. After blending the different years, the lambics are then allowed to re-ferment for six months in the bottle.

One local Northern Virginia restaurant, Rustico, carries this beer in different size bottles from 37.5cl ($45) to a magnum ($90).  The profile is very bready - almost grainy with a slightly sour core that stays through the tail. This finish also exhibits a dry tannic bitterness that should be alluring to wine drinkers.  Starting Friday, December 13 Rustico is hosting their annual 12 Days of Christmas Beers where all bottles are 50% off. Since Gueuze beers are priced on the high side, this is a great opportunity to sample these delicious beers. Cheers.

Why is Saint Nicholas the Patron Saint of Brewers?

St. Nicholas giving dowry gold
© Elisabeth Ivanovsky

And that is not a rhetorical question, I honestly do not know why Saint Nicholas is considered one of the many patron saints of brewers? Today, December 6th is the feast day for this Greek saint who eventually morphed into the Nordic Christmas legend. Nicholas was born in the Greek city of Patara in the late 3rd century to wealthy parents and was raised in Myra - a port city now known as Demre, Turkey. Tragically his parents died during an epidemic and Nicholas was raised by his uncle - the Bishop of Patara.

The youngster vowed to distribute his inheritance through works of charity and his most well-known effort led directly to his reputation for giving gifts and indirectly to a possible claim for being the patron saint of brewers. Here is Catholic Online to describe the traditional story of the Gift of Gold for the Three Daughters.

An opportunity soon arose for St. Nicholas and his inheritance. A citizen of Patara had lost all his money, and needed to support his three daughters who could not find husbands because of their poverty; so the wretched man was going to give them over to prostitution. Nicholas became informed of this, and thus took a bag of gold and threw it into an open window of the man's house in the night. Here was a dowry for the eldest girl and she was soon duly married. At intervals Nicholas did the same for the second and the third; at the last time, the father was on the watch, recognized his benefactor and overwhelmed Nicholas with his gratitude. It would appear that the three purses represented in pictures, came to be mistaken for the heads of three children and so they gave rise to the absurd story of the children, resuscitated by the saint, who had been killed by an innkeeper and pickled in a brine-tub.

Saint Nicholas
© Elisabeth Ivanovsky

Afterward, Nicholas would be ordained a priest and be elected Archbishop of Myra where he was tortured, exiled, and imprisoned by the Romain authorities. He was eventually freed with other Christians when Constantine converted to the faith and Nicholas served the remainder of his life as Archbishop of Myra. During that time so many miracles and good deeds were attributed to his intercession that he became known as the Wonderworker. After Nicholas passed on December 6, 343 he was buried in Myra's cathedral church where a unique relic, called manna, formed in his grave. According to the St. Nicholas Center, "this liquid substance, said to have healing powers, fostered the growth of devotion to Nicholas". For close to 750 years his remains served as a pilgrim destination. But, depending on your point of view, on May 9, 1087, his relics were stolen or rescued after Constantinople fell to the Saracens. The thieves or liberators were sailers from Bari. In that Italian city, Nicholas' relics were buried in a new church: the Basilica di San Nicola.

From Bari, both the factual and legendary stories surrounding Nicholas spread throughout Europe. The resuscitation myth led to paintings of Nicholas surrounded by children which in itself led people to conclude he was the patron saint of children. And combined with his gift-giving, St. Nicholas Day became an early advent fixture in European countries where behaved children's boots were filled with candy and toys. On the other hand, naughty children received a visit from the Krampus and a literal tongue lashing. In America, the Dutch Protestants of New Amsterdam turned the saint into the Nordic magician - Santa Claus.

Great story, but what about brewers? None of the classical authors associate Nicholas with beer or brewers. One modern discernment concludes that the images of Nicholas shown with a barrel led people to conclude that he was the patron saint of brewers. Flimsy. Maybe even too flimsy to raise a beer in his honor. Instead, sip a Turkish Arak, the distilled spirit made from grapes and aniseed or a glass of wine from Puglia perhaps the Gioia del Colle DOC. In any case, cheers to Saint Nicholas.

Follow the Old Valley Pike to Box Office Brewery

Looking for a Hallmark Christmas destination that has the one important feature that these movies lack? I'm referring to a craft beverage establishment like Strasburg Virginia's Box Office Brewery.

Craft beverage establishments have been repurposing abandoned buildings in small towns throughout the U.S... In the Shenandoah Valley, the owners of Box Office Brewing renovated the defunct Strasburg Theatre which was originally built in 1918 as the Strand Theatre. They reused both internal and local materials including a 1930s Lucky Strike bowling lane for the main bar.

As for beer, the Old Valley Pike American Pale Ale is solid and is named after US Route 11 that runs in front of the building. The road was previously the Old Valley Pike, a dirt road originally used by the local Indians then predominantly by troops during the Civil War. The German styled Prohibition Pilsner is also exactly what one would expect.

But if you are really lucky the Curtain Call Coconut Porter is still on tap. The name speaks for itself. Cheers.

Cotton & Reed: DC’s First Rum Distillery

This month Cotton & Reed Distillery celebrated its third anniversary as DC’s First Rum Distillery. One of their many celebration activities included a release of just 102 bottles of 102-proof Sherried Cask Strength Rum ($50). The process starts with their White Rum ($29) made from Lousiana grown raw cane syrup and blackstrap molasses (6,000 pounds per batch) and fermented with a Rhum Agricole yeast strain and a Chenin Blanc yeast strain. The rum is then aged in used bourbon barrels just like their Mellow Gold Rum ($29). Afterward, the aging rum is transferred to PX Sherry-seasoned casks where PX refers to Pedro Ximénez grapes aged in a solera system where the grape brandy undergoes oxidative aging for an Oloroso. This process involves bottling some of the oldest casks, then refilling with grape brandy from younger casks. Cotton & Reed will follow a similar approach with their Sherried Cask Strength Rum augmenting their first cask with rum from a younger cask.

In addition to their very unique Dry Spiced Rum ($29) that is infused with mostly gin inspired botanicals like juniper instead of baking spices, their Despaccino 2018 ($29) is delicious. The coffee beans come from Counter Culture which are then cold-brewed from Junius Coffee. The rum is also infused with rhubarb, dehydrated orange, and cacao all contributing distinct rich characters.

Finally, don't neglect their cocktails.  I chose a light and refreshing Rumba Palumba made from their White Rum, mezcal, grapefruit, and lemons.  Excellent.