Tequila, a derivative of the agave plant, is one of the most unique and misunderstood spirits. Not a form of cactus but more directly related to the amaryllis or lily, the agave plant takes 8-10 years to achieve maturity in order to arrive at the necessary sugar levels (as opposed to the cane and grain spirits which can be harvested multiple times annually.)
Upon maturity, the agave are hand-harvested by experienced field tenders called Jimadores, and the 80-100 lb Pina (or heart) is hauled to the factory where it is split and steamed to concentrate the sugars. Following this ‘cooking’ process, the sections are milled and pressed, breaking the solids and releasing the sap for fermentation. Once this slow fermentation is complete, the juice is sent to the alembic pot stills to collect the vapors that form what we know as Tequila.
The spirit is classified in three basic segments: Blanco, Reposado, and Anejo. Blanco, also known as Plata or Silver, is unaged in wooden casks and runs clear from the still, where it generally sits in stainless steel or other neutral vessels until ready for bottling. Reposado, or “rested”, mellows in oak casks for a minimum of 2 months and up to one year, picking up gentle nuances from the barrels. Anejo or ‘Aged’, spends a minimum of one year in oak with some special casks aging up to 6 years. This adds a density or complexity experienced tasters equate to that of Cognac.
The finest or Autentico Tequila is made exclusively from tequilana weber azul or ‘blue agave’ from the State of Jalisco and a few other prescribed states, and must be bottled at the factory. Others, known as Mixto, are a blend of 51% Agave with up to 49% cane sugar and can be bottled almost anywhere under agreement. Other regions and countries have experimented with their own version, but regulation mandates that they be labeled Agave Spirit.
Come in to Bristol Farms and sort through the dozens of ultra premium Tequilas and have a Buen dia el Cinco de Mayo.
Pinot Noir is a grape variety of the species Vitis vinifera and continues its surge in popularity, edging ever closer to the queen and king of grapes, Chardonnay and Cabernet Sauvignon. The name is derived from the French words for “pine” and “black” alluding to the grape’s tightly clustered dark purple pine cone–shaped bunches of fruit. Pinot Noir has been described as “the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic.” Master Sommelier Madeline Triffon went so far as to calling Pinot Noir “sex in a glass.” In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black and/or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. To exude its multiple personalities, Pinot Noir is also used in the production of Champagne and is planted in most of the world’s wine growing regions for use in both still and sparkling wines. In addition, Pinot Noir is also sometimes used for rosé still wines. The tremendously broad range of bouquets, flavors, textures and impressions that Pinot Noir can produce is astounding, truly making it a wine for all seasons.
10 Under $10
Benedictine Monk Dom Pierre Pérignon, credited for the invention of Champagne, was more precisely responsible for the marketing of this discovery. His startling revelation prompted the famous quote, “Come quickly, I am drinking the stars.” What he had realized, was that the natural gasses that were created during the fermentation process actually incorporate into the liquid when trapped behind a sealed closure. A wonderful discovery indeed, but hardly that of the famous devotee of the Order of St. Benedict. The process was already being utilized mid 16th Century as documented by Benedictine Monks, also in a Monastery, but about a century prior to his conception. And it wasn’t sparkling wine that Dom Pérignon was nurturing; the Champagne he was producing was actually a red table wine. The sparkling white common today likely originated as Blanquette de Limoux, from the region known today as the Languedoc. True Champagne comes from a series of villages located about 100 mi east of Paris.
Many may believe that Port is a wine to be strictly enjoyed during the cold winter months. Perhaps part of this belief is due to the fact that Port is fortified. When the grapes, usually Tinto Cao, Tinta Barroca, Touriga Francesa and Touriga Nacional reach a level of ripeness and high sugar content, they are then harvested and fermented. A neutral spirit or brandy is added to halt the fermentation process. Interestingly enough, this addition of brandy was not by design to heighten the quality, but to insure the stability of the product for shipment to England.
With the shopping season off to a bang, the first attempt to get it all done is but a blur. The best made plans don’t always work out as well as one would hope, but it wasn’t for poor intent or lack of effort. The kids are forthcoming with a wish list about an arm’s length, but quite often that the most difficult gift is for the discriminatory spouse, sibling, and of course the boss.
See Red & Save Green on Black Friday
Few things embody Autumn more than the seasonal harvest of apples and pears. The excitement turns to the creation of delicious and tantalizing masterpieces. The fantastic aromas and spicy sweet flavors combine to make some of the best Holiday desserts and set the tone for a great gathering.
Pinot Noir (Pea-know Nwhar), often mispronounced and frequently misunderstood, is a somewhat finicky grape that has received an enormous amount of publicity. Its recent spike in popularity is largely equated to one Hollywood screenplay called Sideways, a story of a couple of middle age bachelors hitting the Santa Barbara Wine Trail.