DOCSLIB.ORG

Fortified Wine Book NEW JERSEY 2021 LIBRARY PRESELL Order by July 16 for Fall Arrival

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fortified Wine Book NEW JERSEY 2021 LIBRARY PRESELL Order by July 16 for Fall Arrival Fortified Wine Book NEW JERSEY 2021 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. MADEIRA H.M. Borges H.M. Borges Dry 15 Madeira Wine (0950017NV) 750ml x 12 $400 H.M. Borges Madeira Wine 2005 (095004505) 500ml x 6 $180 H.M. Borges Madeira Wine 1993 (095005793) 750ml x 12 $1,500 *See our price book for full list of fortified wines. 2 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. 1934 1935 1963 1974 1990 2003 PORT Feuerheerd’s Feuerheerd's Colheita 1934 (101125734) 750ml x 6 $2,800 Feuerheerd's Colheita 1935 (101125735) 93pts Wine Advocate 750ml x 6 $2,800 Feuerheerd's Colheita 1963 (101125763) 95pts Wine Advocate 750ml x 6 $1,100 Feuerheerd's Colheita 1974 (101125774) 750ml x 6 $660 Feuerheerd's Colheita 1990 (101125790) 91pts Wine Advocate 750ml x 6 $360 Feuerheerd's Colheita 2007 (101125707) 750ml x 6 $180 Feuerheerd Vintage 2003 750ml x 6 $360 Silver Medal Feuerheerd’s 30 Year Tawny International Wine 750ml x 6 $300 Challenge 2021 *See our price book for full list of fortified wines. 3 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. SHERRY Bodegas Baron ‘Micaela’ Amontillado 4-5 Years 375ml x 12 $78 ‘Micaela’ Amontillado 4-5 Years 750ml x 6 $64 ‘Micaela’ Palo Cortado 25 – 30 Years 750ml x 6 $184 ‘Xixarito’ Pedro Ximenez 15 Years 750ml x 6 $128 *See our price book for full list of fortified wines. 4 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. VIN DOUX NATUREL Terrassous VINTAGE 1974 750ml x 6 $450 1981 750ml x 6 $360 1992 750ml x 6 $300 1995 750ml x 6 $270 2000 750ml x 6 $240 Hors d’âge 18 ans 750ml x 12 $360 *See our price book for full list of fortified wines. 5 WHAT IS FORTIFIED WINE? A fortified wine is made by adding grape spirit to a wine which kills the yeast, stopping fermentation. The desired result is a wine which is durable, ageable and often sweet. “Fortified wines are made by adding grape spirit to a wine either during or after fermentation, depending on whether the desired result is for the wine to be dry or sweet. If a wine is fortified before fermentation is finished, the wine will be sweet, as there will still be sugar left in the wine itself, whereas a wine that is fortified after fermentation will be dry. The technique of fortification really came about during the Age of Exploration, when voyagers would strengthen their wines in order to withstand long ocean voyages (hence why many fortified wines today tend to be quite ageable). Wine drinkers – mostly the English – grew to love the style, so the process stuck. Whether dry or sweet, fortified wines have one thing in common: notably high alcohol.” –VinePair 6 SOME TYPES OF FORTIFIED WINE VIN DOUX MADEIRA PORT SHERRY NATUREL Regal Producers H.M. Borges Feuerheerd’s Bodegas Baron Terrassous Location Madeira, Portugal Douro, Portugal Jerez, Spain Southern France Muscat Blanc à Petits Grains, Muscat d'Alexan- Negra Mole, Touriga Franca, Tinta Palomino, drie, Macabeo, Malvoise du Varietals Malvasia, Bual, Roriz, Tinta Barroca, Pedro Ximénez, Roussillon, Grenache Verdelho, Sercial Touriga Nacional, Tinta Cão Moscatel Blanc, Grenache Gris, Gre- nache Noir Major Various: Schist, Volcanic, Volcanic, Clay Schist Albariza Soil Types Sandstone, Calcareous Clay Hot, Sunny Climate Damp, Subtropical Warm Continental Mediterranean Mediterranean Grape spirit for fortifica- Airén grape spirit for tion must be 96% ABV and Grape spirit for fortification Grape spirit for fortification fortification is added after is added before fermenta- must be 95% ABV. It is add- must be 77% ABV and is fermentation and must be tion finishes. Wine is heat- ed while there is still a high Vinification added before fermenta- 96% ABV. Sweet wines are ed up to 135°F through est- level of natural sweetness tion finishes when ideal achieved through drying ufagem process for several to retain naturally occur- sugar level is reached grapes or by adding sweet months or through natural ring sugar wine or grape syrup heat for several years Whites and rosés are Solera system for aging all reductively processed and wines. For dry wines, either bottled without further Minimum of 3 years oak Minimum of 2 years oak biological or oxidative ag- maturation. The reds are Aging aging followed by bottle aging followed by bottle ing (with flor or without) or aged oxidatively in wood aging aging a mix of both for a mini- or tanks. Requirements mum of 2 years vary by region and classifi- cation Average Alcohol 18 – 20% ABV 16 – 20% ABV 16 – 18% ABV 15 – 18% ABV Content Typical 49 – 100+ g/L RS 100+ g/L RS 45 – 115 g/L RS 45 – 125 g/l RS Sweetness Level Typical High Low Low Low Acidity 7 THE ULTIMATE GUIDE TO FORTIFIED WINES VIN DOUX NATUREL 8 MADEIRA Madeira is a small, remote volcanic island in the Atlantic Ocean about 500 miles from its mother country, Portugal. The first settlers came to the island in 1425 and cleared much of the forested area by burning the vegetation, making the volcanic soil even more fertile. The earliest records of wine from this land date back to 1455 when navigator Alvise de Cadamosto praised the good wines of the island. Madeira is a difficult place to grow grapes. Nearly all the island’s vineyards are planted on steep step-like terraces called poios, carved from the red or grey basalt bedrock. Most vineyards are planted on low trellises to raise the canopy above the ground making the grapes less vulnerable to fungal diseases that thrive in this damp climate. In the late 1500s, Madeira wines were picked up by merchant ships traveling to Africa and India, when the wines were still unfortified. The wines tended to spoil, so in the seventeenth century, winemakers started adding brandy to the wine to stabilize and preserve it for shipments. Aged over long months on ships headed to the Americas, the wine became rich and delicious. It became very popular with the founding fathers of the United States and was said to be drank in celebration after the signing the Declaration of Independence. Today, Madeira is still made the same way it was 300 years ago, with some advancements in technology. Clear brandy (grape spirit) of 96% alcohol by volume is added to the wine before it has finished fermentation. This stops fermentation and leaves a fortified wine which will offer different flavors depending on which grapes were used to make it and how long it is aged. After the wine is fortified, it is heated to obtain its toffee and caramel characteristics through a process called estufagem. The more modern heating process developed in the 19th century for younger Madeira wines takes the fortified base wine into large tanks and heats the wine through a stainless-steel coil in the middle of a stainless steel tank or a tank jacket to an average of 113 degrees Fahrenheit, 130 degrees Fahrenheit maximum, for three to six months (90 days minimum). The wine’s age is counted from the point at which estufagem has been completed. The more extensive, traditional and gentler process used to make Madeira wines is called the canteiro process and allows the heating process to happen naturally. Oak casks of the fortified wines are placed in upper floors of the producers’ buildings where they rest under the heat of the island for many years, sometimes twenty or longer. After the heating process is complete, the wine rests for a year or more and continues to age. Overall, the wines can be aged from three to twenty years after the heating process before bottling. Vintage wines will be aged longer after bottling. Madeira is considered the most ageable of all wines. It can last for centuries and can remain drinkable for months after opening. Tinta Negra Mole is a red skinned grape and the most planted variety on the island today. The “noble varieties” include Sercial, Verdelho, Bual and Malvasia. Malvasia and Bual are traditionally fermented on their skins while Sercial and Verdelho musts are separated from the grape skins before fermentation. Madeiras have high natural acidity making them refreshing and well suited to pair with food. Serve Sercials and Verdelhos cool and Buals and Malmseys at room temperature. 9 Styles of Madeira: Sercial: The driest style of Madeira. These grapes are grown in the coolest vineyards on the north side of the island at the highest altitudes and make a wine with bright crisp acidity, lemony, herbaceous notes and minerality on the palate. They are tart and astringent when young. Verdelho: Medium-dry style.
Load more

Recommended publications
  • Fortified Wine – Specification
    a ICS 67.160.10 DMS 1388:2016 First edition DRAFT MALAWI STANDARD Fortified wine – Specification NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard ICS 67.160.10 DMS 1388:2016 Fortified wine – Specification Obtainable from the Malawi Bureau of Standards Moirs Road P O Box 946 BLANTYRE Tel: +265 1 870 488 Fax: +265 1 870 756 E-mail: [email protected] Web-site: www.mbsmw.org Price based on 4 pages © Copyright reserved TABLE OF CONTENTS Contents page Foreword…………………………………………………………………..……………………………………………… i Technical committee…………………………………………………………………………………………………….. i Notice……………………………..……………………………………………………………………………………..... i Scope…………………………………………………………………………………………………………………….. 1 Normative references…………………………………………………………………………………………………… 1 Terms and definitions..…………………………………………………………………………………………………. 1 Essential composition and quality factors……………………………………………………………………………..2 Food additives…………………………………………………………………………………………………………....3 Contaminants……………………………………………………………………………………………………………. 3 Hygiene………………..………………………………………………………………………………….......................4 Packaging and labelling……………………..…………………………………………………………………………. 4 Sampling and methods of test……………………………………………………………………………………….... 4 FOREWORD This draft proposal has been prepared by MBS/TC 11, the Technical Committee on Beverages to provide requirements for fortified wine. In preparing this draft Malawi standard reference was made to the following standards: East African Standard, EAS 139:2013, Fortified wine – Specification. Indian Standard, IS 14398:2005,
    [Show full text]
  • Best Wines of Wisconsin Winery Vintage Wine Name
    2017 Wine Is Wisconsin Wine Competition Presented by UW-Madison Department of Food Science Best Wines of Wisconsin Winery Vintage Wine Name Best Wine of Wisconsin Parallel 44 Winery and Vineyard 2015 Door 44 Sparkler Best Fruit Wine or Mead of Wisconsin Apple Barn Orchard and Winery NV Honey Crisp Apple Harvest Best Cider of Wisconsin White Winter Winery 2016 Bois Brule Hopped Cider Best of Class Class Winery Vintage Wine Name Fruit Wine Apple Barn Orchard and Winery NV Honey Crisp Apple Harvest Red Wine Danzinger Vineyards 2016 Marquette White Wine Parallel 44 Vineyard and Winery 2016 Frontenac blanc Dessert Wine Parallel 44 Vineyard and Winery 2015 Ice Wine Sparkling Parallel 44 Vineyard and Winery 2015 Sparkler Cider White Winter Winer 2016 Bois Brule Hopped Cider Double Gold Medal Winner Category Winery Vintage Wine Name Sparkling Wine Parallel 44 Vineyard and Winery 2015 Door 44 Sparkler Gold Medal Winners Category Winery Vintage Wine name Apple/Pear Apple Barn Orchard and Winer NV Honey Crisp Apple Harvest White Blends Dancing Dragonfly Winery 2016 Ballet La Crescent Dancing Dragonfly Winery 2015 Lindy Marquette Danzinger Vineyards 2016 Marquette White Varietal, other Parallel 44 Vineyard and Winery 2016 Frontenac blanc Ice Wine Parallel 44 Vineyard and Winery 2015 Ice Wine Method Champenoise River Bend Winery NV Cheers Cider White Winter Winery 2016 Bois Brule Hopped Cider White Blends Wollersheim Winery/Campus Craft 2016 Campus Craft White Silver Medal Winners Category Winery Vintage Wine name Apple/Pear Apple Barn Orchard and
    [Show full text]
  • Fortified Wine Production
    BEGINNER FORTIFIED WINE PRODUCTION Content contributed by Kimberly Bricker, Imperial Beverage Material contained in this document applies to multiple course levels. Reference your syllabus to determine specific areas of study. Wine was originally fortified, or strengthened, to better sustain itself during the journey to those importing it. The addition of brandy or neutral grape spirit would kill off the yeasts, which are constantly in the process of converting sugars to alcohol. Once the alcohol by volume reaches 16-18%, yeasts die. The remaining sugars are never converted into alcohol, and the natural sugars of the wine persist. Wines can be fortified at various stages in their fermentation, sweetened or colored with a variety of techniques. Different grape varietals can be used. Grapes can be dried. Wines can be boiled and reduced, cooked, aged in a solera, or aged in a boat that travels halfway across the world and back. They can be enjoyed immediately or aged for over 200 years. Port, Sherry, Madeira, Marsala, Malaga, Montilla-Moriles, and Vin Doux Naturels (VDN’s) are all Fortified Wines. Most people think of stuffy British old men drinking out of little glasses in a mahogany Sherry library with their pinkies out when they “Oh I must’ve been a dreamer think of Sherry- if they think of Sherry. And I must’ve been someone else While that image may have relegated Sherry, as an old-fashioned wine, to the And we should’ve been over back of the cool class, that is only part of Oh Sherry, our love the picture. Both Christopher Columbus Holds on, holds on…” and Ferdinand Magellan filled their ships ‘Oh Sherry’ by Steve Perry with Sherry when they set sail to discover the New World.
    [Show full text]
  • Husk Savannah's Beverage Program Features Artfully Crafted Cocktails, an Extensive Whiskey Collection, and Selected Wines
    Husk Savannah’s beverage program features artfully crafted cocktails, an extensive whiskey collection, and selected wines, showcasing artisan producers, small productions, and rare finds. Organized by soil type, the wine list not only represents the area in which the wines were grown but also invokes a sense of place, celebrating the farmers and wine producers of the region. Constantly evolving, the wine list and cocktail selection at Husk exemplify the restaurant’s commitment to its Southern ideology. Table of Contents Page 2 - Southern Soda, Page 5 - Rosé and Orange Wine, Page 8 - Bourbon Whiskey Southern Beer Red Wine Page 9 - Other Whisk(e)y Page 3 - Husk Creations, Page 6 - Fortified Wines, Page 10 - Vodka, Gin / Genever, Amendment XVIII Aromatised Wines, Bitters Mezcal, Tequila, Rum / Rhum, Page 4 - Sparkling Wine, White Page 7 - Bitters, Bourbon Whiskey Page 11 - Brandy / Eau De Vie, Wine Rarities, Rye Whiskey Rarities, Liqueurs Whiskey Flights Southern Soda New Creation Root 42 New Creation Soda Works, a family owned and operated craft soda shop located in Bishop, Georgia. Heavy bodied, creamy and silky with deep caramel and vanilla notes, mellow sassafras flavor and a clean wintergreen finish. CONTAINS PECANS ....................................4 Cheerwine A cherry-flavored soft drink produced by Carolina Beverage Corporation of Salisbury, North Carolina. It has been produced since 1917, claiming to be "the oldest continuing soft drink company still run by the same family." ....................................................................... 4 Cannonborough (Honey Basil) Three young dudes running a soda company… what could go wrong? Who knows, but fortunately for Cannonborough Beverage Company in Charleston, South Carolina, a lot has gone right.
    [Show full text]
  • Washington State Liquor Control Board MIW SECTION PO Box 43093 Olympia WA 98504-3093
    AFFIDAVIT OF EXCEPTION Send Original to: MIW Section - PO Box 43093 Olympia WA 98504-3093 *Licensee must have a copy of affidavit on file at winery & sent a copy to all Distributors. FILED BY: WINE ITEM: Manufacturer, Importer or Distributor WSLCB Product Code Address Brand, Variety and Description: City State Zip WSLCB LICENSE # NOTE: YOU MUST USE A SEPARATE AFFIDAVIT FOR EACH PRODUCT. This affidavit of exception is being filed certifying that said wines qualify under RCW 66.04.010(41) as wine other than fortified for tax purposes in RCW 66.24.210(4) for the following reasons: This wine is sealed or capped by cork closure and aged two years or more. This wine contains more than fourteen percent alcohol by volume solely as a result of the natural fermentation process and has not been produced with the addition of wine spirits, brandy or alcohol. We understand that if the Board finds any part of this affidavit to contain false information that it shall result in suspension of label and product approval for the wine listed herein for a period of not less than one year. I hereby certify that the information provided is true and correct. Print Name **PLEASE NOTE: Signature For Domestic Products This form must be signed by the Title Manufacturer/brand owner (not by a compliance agency) Phone For Foreign Products Date See instructions below. LIQ 138-50-01/07 INSTRUCTIONS: This “Affidavit of Exception” can be completed by the manufacturer if the wine is manufactured in the United States or by the Washington wine importer if it is a foreign produced wine.
    [Show full text]
  • State Letterhead-2
    Updated May 7, 2020 Pursuant to TCA § 57-3-802 (2), “‘Wine’” means the product of the normal alcoholic fermentation of the juice of fresh, sound, ripe grapes, with the usual cellar treatment and necessary additions to correct defects due to climatic, saccharine and seasonal conditions, including champagne, sparkling and fortified wine of an alcoholic content not to exceed eighteen percent (18%) by volume. No other product shall be called ‘wine’ unless designated by appropriate prefixes descriptive of the fruit or other product from which the same was predominantly produced, or an artificial or imitation wine. ‘Wine’ does not mean alcohol derived from wine that has had substantial changes to the wine due to the addition of flavorings and additives.” Based on the statute and the TABC’s review of the products specified below, the following are allowed or prohibited based on the agency’s interpretation of state law and rule 0100-11-.03(2). The TABC will continue to review products as appropriate. ALLOWED OR PRODUCT NAME PICTURE PROHIBITED? APPLE WINE ALLOWED Page 1 of 30 Updated May 7, 2020 ALLOWED OR PRODUCT NAME PICTURE PROHIBITED? ARBOR MIST WINE ALLOWED (VARIETY OF TYPES/FLAVORS) BAREFOOD REFRESH ALLOWED SPRITZER Page 2 of 30 Updated May 7, 2020 ALLOWED OR PRODUCT NAME PICTURE PROHIBITED? CHAUCER’S GOLD MEAD & ALLOWED RASPBERRY MEAD (HONEY WINE) CHAUCER’S SPARKLING ALLOWED MEAD Page 3 of 30 Updated May 7, 2020 ALLOWED OR PRODUCT NAME PICTURE PROHIBITED? CHRISTKINDL GLIIHMEIN MULLED WINE & CHERRY ALLOWED WINE ECHO FALLS FRUIT FUSION WINE
    [Show full text]
  • TITLE 560: DEPARTMENT of REVENUE ALCOHOL and TOBACCO DIVISION CHAPTER 560-2-2 GENERAL PROVISIONS 560-2-2-.01 Definitions. (
    TITLE 560: DEPARTMENT OF REVENUE ALCOHOL AND TOBACCO DIVISION CHAPTER 560-2-2 GENERAL PROVISIONS 560-2-2-.01 Definitions. (1) As used in these Regulations: (a) “Act” means the Georgia Alcoholic Beverage Code Amended. (b) “Alcohol” as defined by the Act means ethyl Alcohol, hydrated oxide of ethyl, or spirits of Wine, from whatever source or by whatever process produced. (c) “Alcoholic Beverage” as defined by the Act means and includes all Alcohol, Distilled Spirits, beer, Malt Beverage, Wine, or fortified Wine intended for human consumption. (d) “Alcohol Type” means the various derivatives of Alcohol products such as bourbon, gin and vodka for Distilled Spirits, chardonnay and pinot noir for Wine and lager and ale for Malt Beverages. (e) “Brand” means the Manufacturer of Alcoholic Beverages. (f) “Brand Label” means the differences in the Manufacturer’s colors, Alcoholic Beverage name, or design as shown on the label. (g) “Broker” as defined by the Act means any person who purchases or obtains an Alcoholic Beverage from an Importer, distillery, brewery, or Winery and sells the Alcoholic Beverage to another Broker, Importer, or Wholesaler without having custody of the Alcoholic Beverage or maintaining a stock of the Alcoholic Beverage. (h) “Carrier” means any person whose business is to transport goods or people while acting in the capacity as common, private, or contract transporter of a product or service using its facilities or those of other carriers. (i) “Commissioner” means the state revenue commissioner, or the Commissioner’s designated agent or representative. (j) "Consular Officer" means a career consular officer who is a national of the sending country assigned to a consular post in Georgia for the exercise of consular functions, and whose sending country is a contracting party to the multilateral consular convention referred to in Rule 560-2- 15-.07 or another treaty with the United States of similar import.
    [Show full text]
  • Focus 2019 Industrial Use of Wine
    FOCUS 2019 INDUSTRIAL USE OF WINE FOCUS 2019 INDUSTRIAL USE OF WINE 1 FOCUS 2019 INDUSTRIAL USE OF WINE INTRODUCTION 3 METHODOLOGY 4 DEFINITIONS OF PROCESSES & PRODUCTS 5 1 • Distillation of wine 5 2 • Addition/extraction of components 6 3 • Acetic fermentation 8 4 • Other Industrial Uses of Wine 8 MARKET ANALYSIS OF THE INDUSTRIAL USE OF WINE 9 1 • Wine Spirits & Brandies 11 2 • Wine Based Beverages & Aromatised wines 13 3 • Wine Vinegar 15 SOURCES/BIBLIOGRAPHY 19 Abbreviations hl: hectolitres khl: thousands of hectolitres mhl: millions of hectolitres W.B.B: Wine Based Beverages 2 FOCUS 2019 INDUSTRIAL USE OF WINE INTRODUCTION The purpose of this report is to provide an overview of the industrial use of wine and its place in the sector. This focus is very important for analysis of statistical data. Indeed, industrial use of wine represents on average around 12% of total wine production. With the term industrial use of wine we consider a transformation of wine, such as distillation, modification of compounds, acetic fermentation, or integration in other products. The global balance sheet of production and consumption of wines shows every year a surplus, which is attributed to industrial use of wine. This study seeks, for the first time, to confirm this assumption and to estimate the volume of wine used to make the different industrial products derived from wine. Grapes Pressed Skin Musts Lees Juice Marc Wine Direct human Industrial use / Transformation consumption (not considered wine anymore...) Adding / extraction Acetic Incorporation in Distillation of wine of components Fermentation other products Wine based beverages Wine distillate (OIV/ECO 288/2010) (OENO 2/2005) Aromatised wine Wine spirits (OIV-ECO 395-2011) (ECO 3/2008) Beverages based on Wine vinegars Sauces, marinades, Brandy/Weinbrand viticultural products (OIV-ECO 401-2012) sauerkraut, cosmetics,..
    [Show full text]
  • Fortified Wine Book DELAWARE 2021 LIBRARY PRESELL Order by July 16 for Fall Arrival
    Fortified Wine Book DELAWARE 2021 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. MADEIRA H.M. Borges H.M. Borges Dry 15 Madeira Wine (0950017NV) 750ml x 12 $400 H.M. Borges Madeira Wine 2005 (095004505) 500ml x 6 $180 H.M. Borges Madeira Wine 1993 (095005793) 750ml x 12 $1,500 *See our price book for full list of fortified wines. 2 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines. See below for that offering and read further for profiles on the wines and producers. 1934 1935 1963 1974 1990 2003 PORT Feuerheerd’s Feuerheerd's Colheita 1934 (101125734) 750ml x 6 $2,800 Feuerheerd's Colheita 1935 (101125735) 93pts Wine Advocate 750ml x 6 $2,800 Feuerheerd's Colheita 1963 (101125763) 95pts Wine Advocate 750ml x 6 $1,100 Feuerheerd's Colheita 1974 (101125774) 750ml x 6 $660 Feuerheerd's Colheita 1990 (101125790) 91pts Wine Advocate 750ml x 6 $360 Feuerheerd's Colheita 2007 (101125707) 750ml x 6 $180 Feuerheerd Vintage 2003 750ml x 6 $360 Silver Medal Feuerheerd’s 30 Year Tawny International Wine 750ml x 6 $300 Challenge 2021 *See our price book for full list of fortified wines. 3 LIBRARY PRESELL Order by July 16 for fall arrival In celebration of adding our first Madeira producer to our portfolio, we’ve put together a special pre- sell offering of limited availability wines.
    [Show full text]
  • Preparation of an Edible Fruit Based Alcoholic Beverage and Fortification with Specific Household Nectar
    Swati Ray et al /J. Pharm. Sci. & Res. Vol. 13(6), 2021, 347-350 Preparation of an edible fruit based alcoholic beverage and fortification with specific household nectar Swati Ray1*, Suborna Goswami1, Tuhina Das1, Tuhin Rakshit1, Abhay Kumar Thakur1, and Sourav Das1 1Department of Food Technology, Haldia Institute of Technology, ICARE Complex, Hatiberia, Purba Medinipore, West Bengal. India. Pincode: 721657. * [email protected]. Abstract: Fruit based fermented alcoholic beverages are made from a variety of fruits as the base material, also sometimes referred to as fruit wine. In a broader sense, fruit wine can be made from virtually any plant matter that can be fermented. Most fruits have the potential to produce wine; however only few fruits other than grapes have the balanced quantities of sugar, acid, tannin, nutritive salts for yeast feeding and water to naturally produce a stable and drinkable wine. Aim: In our current study, the alcoholic beverage has been produced by using tamarind (Tamarindus indica) as substrate and fermentation was carried out by inoculating suitable yeast culture. Method: The Fermented beverage was tested for different parameters after which it was fortified using honey; to increase its nutritional qualities and palatability. The organoleptic acceptability of this fortified beverage was assessed by using a group of panelist on the basis of five point hedonic scale. Result: The experiment revealed that drink number 9 is the most acceptable one among the panelists. Conclusion: Further tests can be done for scale up and enhancing the characteristics of this beverage. Keywords: Alcoholic beverage, Fermentation, Fortification, Fruit wine, Honey, Nectar. INTRODUCTION of water.
    [Show full text]
  • The Ideal Aperitif: Good Vermouth, Cool and Fragrant - the New York Times
    2/27/2020 The Ideal Aperitif: Good Vermouth, Cool and Fragrant - The New York Times https://nyti.ms/2rwiRF6 THE POUR The Ideal Aperitif: Good Vermouth, Cool and Fragrant By Eric Asimov May 18, 2017 One summer evening a few years ago, I was standing in the Napa Valley kitchen of Steve Matthiasson, a farmer and winemaker, when he handed me a tumbler filled with amber liquid and a fat cube of ice. It was not what I was expecting from Mr. Matthiasson, who, with his wife, Jill Klein Matthiasson, makes a range of wonderfully pure and refreshing wines from both the expected grapes like cabernet sauvignon, merlot and chardonnay, and from Napa rarities like refosco and ribolla gialla. Instead, this drink was sweet yet brisk, fresh and floral, fruity and herbal, and, surprisingly, it was thoroughly refreshing. While the sweetness was undeniable, it was not at all off-putting, as I would have imagined in a pre-dinner beverage. It was a sweet vermouth, made by the Matthiassons, balanced not by acidity, as it would be in wines like sweet German rieslings or Vouvrays, but by a slight, gentle bitterness, which had none of the force of a powerfully head-clearing digestif like Fernet Branca. It was barely noticeable yet insistent, just a genial note reminding me I was hungry. The drink ($30, 375 milliliters) served as my introduction to real vermouth and sent me on a path of rethinking the French term aperitif. The meaning would seem to be fairly obvious: An aperitif is something to drink before a meal to stimulate the appetite.
    [Show full text]
  • Little Bar Snacks
    “I drink, And I know things.” Tyrion Lannister HAPPY After HOUR* 6:00pm SHERRY/MONTILLA…Spain has given us Gaudi / Don Quixote / Xavi and… a FLOR-AGED, DRY WINE THAT TASTES LIKE A SHERRY…what the f*@k VERMOUTH…these aromatized wines cure all evils *Flight of Three 1oz. Tastes of any of these elixirs… you pick’em or we pick’em 10.00 APERTIF…these aromatized wines might not cure all evils BEER…it’s beer, just drink it! HOT BEVERAGES…served hot, to warm the spirit AND the belly HAPPY After HOUR* 6:00pm “I drink, And I know things.” Tyrion Lannister HAPPY Glass Taste HOUR* 6oz. 3oz. RIESLING: yes, the season has changed BUT we still love our Rieslings! *Flight of Three Tastes of any of the Rieslings… you pick’em or we pick’em 22.00 *Flight of Five Riesling Tastes from the world of Riesling… we definitely pick’em 36.00 “I drink, And I know things.” Tyrion Lannister HAPPY Glass Taste HOUR* 6oz. 3oz. SPARKLING WHITE CHENIN BLANC…because Emily Ann likes it more than Riesling…oi vey! *Flight of Three Tastes of the Chenin Secs…because Emily Ann demands it of you 18.00 “I drink, And I know things.” Tyrion Lannister HAPPY Glass Taste HOUR* 6oz. 3oz. ALL HAIL THE THERMENREGION CHARDONNAY...apparently, it is a popular grape, according to my mother ALL HAIL ALBARIZA…please ask: WHY MUST I HAIL ALBARIZA?* WARNING: YUMMY WHITE WINE WARNING: YUMMY FORTIFIED WINE Albariza Masterclass (3oz. of each) 14.00 ALL HAIL RETSINA…no questions here…just drink “Cork Dork is the only guide you require for your journey from wine innocence to vinous enlightenment.” Jack Kerouac $15.00 "Went from makin' tuna sandwiches to makin' the news / I started speakin' my mind and tripled my views, and now I know The New Wine Rules" Cardi B $12.00 “When I read Peter Liem’s Champagne, I see stars… and I get thirsty.” Dom Perignon $55.00 “Success “Damn, talk about wine and is not final, terroir.
    [Show full text]