DOCSLIB.ORG

Vermouth/Aperitif Petillant Naturel Sparkling Methode

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vermouth/Aperitif Petillant Naturel Sparkling Methode Chateau de Breze ROSE 15 60 Thorne & Daughters “Paper Kite” 78 VERMOUTH/APERITIF ​ On the rocks or up? Cabernet Franc, Loire, NV Semillon, South Africa, 2017 ​ ​ 2oz Francois Pinon Brut 55 Ermitage Pic St Loup “Cuvee St. Agnes” 52 Brovo “Pretty” Vermouth 6 Chenin Blanc, Vouvray, 2015 Roussanne Blend, Languedoc, 2014 Aromatized semi-dry white wine, Washington, NV ​ ​ ​ Dom. Montbourgeau 62 Alzinger “Ried Muhlpoint” Smaragd 88 Matthiason No. 3 15 Chardonnay, Jura, NV Grüner Veltliner, Austria, 2017 Sweet Vermouth, Napa, NV ​ ​ ​ Krug “Grand Cuvée” 375mL 99 Calera 14 56 Carpano “Antica Formula” 6 ​ PN/CH/PM, Champagne, NV Chardonnay, California, 2015 ​ ​ Sweet Vermouth, Trentino, NV ​ Emmanuel Brochet “Le Mont Benoit” 165 Mac Forbes 72 Scribe Vermouth 9 PN/PM/CH, Champagne, NV Chardonnay, Australia, 2017 Aromatized dry white wine, California, 2016 ​ ​ ​ Suenen “C+C” 182 Willamette Valley “White” 63 D’Pampe Grapefruit Vermouth 10 Chardonnay, Champagne, NV Chardonnay Blend, Oregon, 2017 Vermouth, California, NV ​ ​ ​ Suenen “Millesime” 197 Benoit Ente 90 Valdespino “Inocente” FINO 6 CH/PN/PM, Champagne, 2010 Chardonnay, Bourgogne, 2016 ​ Palomino, Jerez, NV ​ ​ ​ Vouette & Sorbee “Blanc D’Argile” 180 Etienne Sauzet Champ-Canet 1er Cru 295 Emilio Hidalgo “Gobernador” OLOROSO 9 Chardonnay, Champagne, 2013 Chardonnay, Puligny-Montrachet, 2016 ​ ​ Palomino, Jerez, NV ​ Vouette & Sorbee “Fidele” MAG 275 ​ ​ ​ ADVENTUROUS WHITES & ROSES PETILLANT NATUREL SPARKLING Pinot Noir, Champagne, 2013 ​ Gls Btl Fat bubbles, and sometimes unfiltered styles.* Gls Btl CLASSIC WHITES & ROSES Teutonic “Candied Mushroom” 64 Flavors you know, from benchmark producers. Riesling, Oregon, 2018 Jean-Paul Brun “FRV” ROSE 48 ​ ​ Gls Btl Gamay, Burgundy, NV Pearl Morissette 75 ​ Dom. de la Pépiere “Clisson” 53 Chardonnay, Canada, 2016 Meinklang “Frizzante “ ROSE 12 48 Muscadet, Sèvre et Maine, 2015 ​ ​ ​ Pinot Noir, Austria, NV J. F. Ginglinger 56 ​ Au Bon Climat 13 52 Pinot Blanc, Alsace, 2016 Marie Thibault “ ROSE 56 Pinot Gris/Pinot Blanc, California, 2017 ​ ​ ​ Gamay, Loire, 2017 Marto Weiss ORANGE 60 ​ ​ Domaine Marcel Deiss 63 Müller Thurgau Blend, Germany, 2017 Les Capriades “Pepin a Bulle” MAG 142 Alsatian Blend, 2016 ​ ​ ​ Chenin Blanc, Loire, 2013 Meinklang “Mulatschak” 14 56 Teutonic “Laurel Vineyard” ROSE 14 56 ​ ​ ​ Riesling Blend, Austria, NV Domaine Bobinet “Du Rififi” 66 Pinot Noir, Oregon, 2018 ​ ​ Chenin Blanc & Chardonnay, Saumur, NV Ganevat “L’Apero” 88 Bruno Clair ROSE 75 ​ ​ Muscat & Chardonnay, France, 2016 Field Recordings “ Dry Hop Pet Nat” 48 Pinot Noir, Marsannay, 2017 ​ ​ Chardonnay, California, 2018 La Staffa “Il Trubiano” ORANGE 74 Clos Cibonne ROSE 68 ​ ​ ​ Trebbiano, Umbria, 2016 Furlani “Alpino”* 59 Tibueron, Provence, 2017 ​ ​ Nosiola Blend, Alto Adige, NV Gut Oggau “Winifred” ROSE MAG 159 Caves de Donnas “Larmes du Paradis” ROSE 56 ​ ​ ​ Blaufrankisch & Zweigelt, Austria, 2017 Benoit Courault “Eglantines”* 68 Nebbiolo, Valle d’Aosta, 2017 ​ ​ Cabernet Franc & Grolleau, Loire, 2017 ​ Alzinger “Durnstein” Federspiel 74 CLASSIC REDS Minimus “Pet Nat” ROSE 72 Grüner Veltliner, Austria, 2017 Gls Btl ​ ​ ​ Dolcetto, Willamette Valley, 2017 Eyrie Vineyards 75 ​ Nikolaihof 83 Trousseau, Willamette Valley, 2016 Kindeli “Primavera”* 67 Gelber Muskateller, Austria, 2017 ​ ​ ​ ​ Syrah Blend, New Zealand, 2018 Eyrie Vineyards 81 ​ Granbazan “Etiqueta Ambar” 13 52 Pinot Noir, Willamette Valley, 2015 Les Capriades “Pynoz” MAG 127 Albarino, Rias Biaxas, 2017 ​ ​ ​ Pinot Noir & Pineau D’Aunis, 2015 Beaux Freres “Les Cousins” 18 72 ​ Joseph Mellot “La Chatellenie” 59 Pinot Noir, Willamette Valley, 2017 Velenosi “Secco” RED 64 Sauvignon Blanc, Sancerre, 2017 ​ ​ ​ Vernaccia di Serrapetrona, Marche, 2017 Rhys Vineyards “Alesia” 135 ​ Domaine A et P de Villaine 87 Pinot Noir, Santa Cruz, 2016 Aligoté, Bouzeron, 2017 METHODE CHAMPENOISE SPARKLING ​ ​ Tiny, fine bubbles, generally dry. Sylvain Pataille 58 Willamette Valley “Red” 59 Gls Btl Aligoté, Bourgogne, 2017 Pinot Noir Blend, Willamette Valley, 2017 ​ ​ Olga Raffault “Les Barnabes” 49 Jean-Paul Brun “Charme” 16 64 Thistle & Weed “Brandnetel” 65 Cabernet Franc, Loire, 2017 Chardonnay, Burgundy, NV ​ Chenin Blanc, South Africa, 2017 ​ ​ ​ ​ Element Winery 88 Hogan “Divergent” 109 Syrah, Finger Lakes, 2012 Carignan Blend, Stellenbosch, 2016 ​ ​ Minimus “SM3” 78 Meinklang 48 Syrah, Willamette Valley, 2017 Blaufrankisch, Austria, 2017 ​ ​ Agnes & Rene Mosse “Nostromos” 65 Domaine Bobinet “Hanami” 17 68 Cabernet Franc, Saumur, 2018 Carignan, Loire, 2017 ​ ​ THEODORE REX Jean Louis Chaves “Mon Coeur” 15 60 Olivier Cousin “Pur Breton” 66 Cabernet Franc, Loire, 2017 Syrah & Grenache, S. Rhone, 2017 ​ BEVERAGES ​ Louis Barruol “Tiercerolles” 75 Collecapretta “Il Rossodatavola” 65 Sangiovese, Umbria, 2017 Syrah, Crozes Hermitage, 2015 ​ ​ Cavallotto 56 Vini Rabasco “Cancelli” 65 THEODORE REX Montepulciano, Abruzzo, 2017 Freisa, Langhe, 2016 ​ ​ G.B. Burlotto “Aves” 60 Smockshop Band “Spring Ephemeral” 106 BEVERAGES Pinot Noir, Oregon, 2017 Barbera d’Alba, Piedmont, 2017 ​ ​ Elio Altare 56 AMARI/FORTIFIED/SWEET WINES Dolcetto d’Alba, Piedmont, 2017 “The Medicine Cabinet” THEODORE REX ​ 2oz Le P’tit Paysan 14 56 Cabernet Sauvignon, California, 2017 Royal Tokaji Company “Red Label” 14 BEVERAGES ​ Furmint, Hungary, 2013 Yarra Yering “Dry Red Wine No. 2“ 155 ​ Shiraz Blend, Australia, 2010 Clos Uroulat 10 ​ Petit Manseng, Jurançon, 2016 Sesti 78 ​ THEODORE REX Sangiovese, Montalcino, 2013 Domaine du Mas Blanc 30 ​ Grenache, Banyuls, 1969 BEVERAGES Roda “Sela” 59 ​ Tempranillo Blend, Rioja, 2015 Charleston Special Reserve 14 ​ Sercial, Madeira, NV Ridge “Three Valleys” 76 ​ Zinfandel Blend, Sonoma, 2016 D’Olivieras 21 THEODORE REX ​ Malvasia, Madeira, 1994 Bedrock “Evangelho Vineyard Heritage” 96 ​ CIDER BEVERAGES Zinfandel Blend, California, 2017 ​ Shacksbury “Dry” Apple Cider, VT 12 oz 6 Carlisle “DuPratt Vineyard” 109 ​ ​ Zinfandel, California, 2016 Shacksbury “Ping Pong” 16oz 7 ​ Dry Hopped Cider, Vermont, NV THEODORE REX Matthiason 138 ​ Cabernet Sauvignon, Napa, 2015 Sundström “Liminal” 750mL 49 ​ BEVERAGES Chateau Maison Blanche 375mL 81 Apple Cider, New York, 2017 ​ ​ Merlot & Cabernet Franc, Saint Emilion, 2015 BEER ​ Reissdorf Kolsch, Germany 12 oz 7 ADVENTUROUS REDS ​ ​ Anderson Valley Amber Ale, CA 12 oz 6 Gls Btl ​ ​ Prairie “Standard” Hoppy Farmhouse, OK 12 oz 6 We suggest drinking sparkling wine for your Broc Cellars “Got Grapes?” 57 ​ ​ Prairie “Picnic” Pale Ale, OK 12 oz 6 entire meal, ordering entire bottles, and Valdiguie, California, 2017 ​ ​ ​ finishing them with gusto. Philippe Jambon “Aux Amis d’une Tranche” 59 Jester King “Vague Recollection” 750mL 38 Sour Ale Aged on Pomace, Austin, NV Please enjoy. Gamay, Beaujolais, 2017 ​ ​ Ameztoi “Stimatum” 45 Harviestoun “Old Engine Oil” 12oz 7 Black Ale, Scotland, NV Hondarribbi Beltxa, Txakoli, 2017 ​ ​ NON-ALCOHOLIC BEVERAGES Mac Forbes “EB41” 70 Pinot Noir & Nebbiolo, Australia, 2017 Navarro Grape Juices 9 39 ​ Sodas 5 Domaine Matassa “Coume de l’Olla” 72 Tea and Greenway Coffee 3 Grenache Blend, Languedoc, 2018 ​ Sparkling Water 3/6 Matthieu Barret “Petit Ours” 59 05/30/2019 Syrah, Rhone, 2017 ​.
Load more

Recommended publications
  • Served Nightly 6-11Pm Enlightenment . Wines . Meadery . Food Bottles to Go
    SEASONAL ARCHIVE ELCOME. TO. HONEY’S, OUR RECENT RELEASES RARE MEADS FROM THE EW VAULT THE . T AST I N G . R OOM AND.COCKTAIL.BAR.FOR ENLIGHTENMENT W DAGGER ENLIGHTE NME NT. WINE S W* GLASS: 16 (2.5OZ) BOTTLE: 60 NEW..YORK CITY’S..FIRST..MEADERY. *NE NOUGHT MOST OF .WHAT .WE. PRODUCE YOU GLASS: 10 BOTTLE: 35 BOTANICAL CHERRY MEAD WITH FIR HEMLOCK, CHAMOMILE AND YARROW. OUR SHOW MEAD, SPONTANEOUSLY FERMENTED CAN DRINK BY THE GLASS AS WELL AS AROMATIC DRY AND TANNIC DRY FROM WILDFLOWER HONEY AND WELL WATER- , . PURCHASE IN BOTTLES TO GO. AGED IN BARRELS, DRY AND COMPLEX 12.5%ABV, 375 ML BOTTLE 2018 MEAD IS A KIND OF WINE, FERMENTED 12.5%ABV, 750 ML 2019 FROM HONEY, HERBS AND FRUITS RTR (RAISE THE ROOF) W* GLASS: N/A BOTTLE: 60 RATHER.THAN.GRAPES. THROUGH *NE NIGHT EYES LIGHTLY SPARKLING SOUR MEAD FERMENTED IN OAK GLASS: 12 BOTTLE: 40 THE WINDOW BEHIND THE BAR, FROM LACTIC BACTERIA, WILD YEAST, WELL WATER AND YOU CAN VIEW OUR MEADERY AND SPARKLING MEAD MADE FROM APPLES, APPLE BLOSSOM HONEY. BOTTLE CONDITIONED IN THE MAY EVEN FIND US WORKING ON A CHERRIES, ROSEHIPS AND SUMAC. ANCESTRAL METHOD.13%ABV, 750 ML 2018 BONE DRY AND FRUITY. NEW RELEASE. 12.5%ABV, 750 ML 2019 ENLIGHTENMENTWINES IS A NATURAL * NEW MEADERY..ALL.OUR.INGREDIENTS * MEMENTO MORI . BOTTLES TO GO WINES ARE.LOCALLY.SOURCED.OR.FORAGED. GLASS: 9 (2.5OZ) BOTTLE: 35 DANDELION MEAD, A HISTORICAL NEW ENGLAND * W E EMB R A CE SPONTA NEOUS NEW 2019 NOUGHT 750ml 25 TONIC AND DIGESTIF MADE FROM FORAGED * 2019 NIGHT EYES 750ml 30 FERMENTATION, BARREL AGING W* DANDELION BLOSSOMS AND WILDFLOWER HONEY.
    [Show full text]
  • Vermouth Winemaking by Werner Roesener
    Vermouth Winemaking by Werner Roesener The Vermouth wines described here are classified as sweet aperitif wines and are similar to the commercial products of sweet Cinzano or Martini. They are served chilled at 7 to 10 degrees Celsius as appetite stimulant before meals. They contain 17 to 19 percent alcohol and 7 to 9 percent sugar. Their particular flavour is derived from herbs. As an overview, the production involves making a suitable fortified base wine and then infusing herbs into it. To make a fortified base wine, the amateur winemaker has several options: 1. Adding alcohol to an existing table wine of typically 12 percent alcohol content This requires mixing 16.8 L of wine with 3.2 L of 40% alcohol or Vodka and 1.6 kg sugar to make a 20L batch. White table wine worksbest. Red wine can also be used, but very tannic wine should be avoided, becauseit may take several years of ageing to become drinkable. 2. Making a wine from start specifically for this purpose from grape juice or concentrate: The starting gravity should be adjusted with sugar or concentrate to 1100. A yeast with high alcohol tolerance must be used, i.e. Lalvin EC-1118 or sherry yeast. When fermentation is nearly complete as evident by reduced activity, adding small amounts of sugar (one cup per 20L batch) every few days will keep the fermentation going until activity stops, the wine will then contain about 16 to 18 percent alcohol. 3. Freeze concentrating table wine: A table wine containing about 12% alcohol is placed in a semi- soft container into a freezer and left to freeze solid for 48 hours.
    [Show full text]
  • A.G. Perino Vermouth Classico
    Introducing: A.G. Perino In celebration of our Italian Heritage, these vermouths are blended in honor the Perino Family's tradition of gathering to share great wine, great food, and great company. I have dedicated the brand to our grandfather, Anthony G. Peroni. We are committed to crafting high-quality vermouth that our discerning family would be proud to serve at their table. We are delighted to be able to share A.G. Perino Sweet and Dry Vermouth with you and your family. - Anthony G. Perino III OFFERINGS: Sweet Vermouth, Dry Vermouth SWEET VERMOUTH Sweet vermouth is a vermouth made from red wine with added essences of herbs, spices, and botanicals. TASTING NOTES Caramel in color, this vermouth leads with woodsy notes of balsam and clove and follow with warm flavors of walnut husk, vanilla, honey, and Ceylon cinnamon. Enjoy on the rocks with an orange peel garnish or mixed into a cocktail. RECIPES Cooking: Sweet vermouth can replace red wine in any recipe to add more flavor and depth to the dish. Chocolate sauce and jams are popular recipes using sweet vermouth Cocktails: Sweet vermouth can be sipped neat or on the rocks but is more commonly used in cocktails. Popular sweet vermouth cocktails include: Manhattan, Negroni, Rob Roy, Americano, and Vieux Carre. DRY VERMOUTH Dry vermouth is a vermouth made from white wine with added essences of herbs, spices, and botanicals. TASTING NOTES This vermouth leads with notes of citrus zest, followed by flavors of bay leaf, lemon grass, cucumber, lanolin, grapefruit pith, and white pepper. Enjoy on the rocks with a lemon twist or mixed into a cocktail.
    [Show full text]
  • B. F. Clyde's Cider Mill
    B. F. Clyde’s Cider Mill Established 1898 Old Mystic, Connecticut National Mechanical Engineering Site Dedication October 29, 1994 The American Society of Mechanical Engineers required equipment that was operated only once a History of Cider in the U.S. year, farmers found it more convenient to travel consid- Apple cider dates back to the earliest days of erable distances to bring their fruit to a large mill for English settlement in the thirteen colonies. Colonists processing into juice (sweet cider). Surplus apples brought seed from England to plant apple trees. could be sold or bartered to the mill owner who would Later, seedlings and whole trees were transported to produce cider to sell. Farmers returned home and used the colonies by wealthier colonists who established their own method of fermentation to produce cider. large apple orchards. Although apples were a staple In 1881, Mr. Ben- in the meager diet of jamin F. Clyde decided early settlers, the moti- to produce and sell cider vation for raising apple in Mystic, now referred trees was equally for to as Old Mystic. For the the purpose of making first few years, he cider. Cider was easy pressed his apples at lo- to make, stored well, cal mills. Eventually, he and provided a mildly bought a press and in- alcoholic drink for all to stalled it in rented space enjoy. Until approxi- in the corner of a local mately seventy years saw mill. He received ago, cider was what is power for his press from now referred to as “hard the saw mill’s line shaft.
    [Show full text]
  • GRAS Notice (GRN) No. 719, Orange Pomace
    GRAS Notice (GRN) No. 719 https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm SAFETY EVALUATION DOSSIER SUPPORTING A GENERALLY RECOGNIZED AS SAFE (GRAS) CONCLUSION FOR ORANGE POMACE SUBMITTED BY: PepsiCo, Inc. 700 Anderson Hill Road Purchase, NY 10577 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park, MD 20740-3835 CONTACT FOR TECHNICAL OR OTHER INFORMATION: Andrey Nikiforov, Ph.D. Toxicology Regulatory Services, Inc. 154 Hansen Road, Suite 201 Charlottesville, VA 22911 July 3, 2017 Table of Contents Part 1. SIGNED STATEMENTS AND CERTIFICATION ...........................................................1 A. Name and Address of Notifier .............................................................................................1 B. Name of GRAS Substance ...................................................................................................1 C. Intended Use and Consumer Exposure ................................................................................1 D. Basis for GRAS Conclusion ................................................................................................2 E. Availability of Information ..................................................................................................3 Part 2. IDENTITY, METHOD OF MANUFACTURE, SPECIFICATIONS, AND PHYSICAL OR TECHNICAL EFFECT.................................................................................................4
    [Show full text]
  • Wines by the Glass
    WINES BY-THE-GLASS ..................................................................................................................... Page a. SHERRY ................................................................................................................................. Page b CHAMPAGNE AND SPARKLING WINES ........................................................................................ Page 1 WHITE WINES ..................................................................................................................................... Page 2 CHARDONNAY; BURGUNDY, FRANCE ........................................................................... Page 2 CHARDONNAY; U.S. ........................................................................................................... Page 3 SAUVIGNON BLANC AND CHENIN BLANC ................................................................... Page 4 RIESLING ............................................................................................................................... Page 5 OTHERS .................................................................................................................................. Page 6 ROSÉ WINES ........................................................................................................................................ Page 7 RED WINES .......................................................................................................................................... Page 7 PINOT NOIR; BURGUNDY, FRANCE ..............................................................................
    [Show full text]
  • Grape Pomace Valorization: a Systematic Review and Meta-Analysis
    foods Review Grape Pomace Valorization: A Systematic Review and Meta-Analysis Bojan Antoni´c 1 , Simona Janˇcíková 1 , Dani Dordevi´c 1,2,* and Bohuslava Tremlová 1 1 Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, 61242 Brno, Czech Republic; [email protected] (B.A.); [email protected] (S.J.); [email protected] (B.T.) 2 Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia * Correspondence: [email protected] Received: 2 October 2020; Accepted: 5 November 2020; Published: 7 November 2020 Abstract: This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture.
    [Show full text]
  • BAR MENU a Comprehensive List of Goods
    BAR MENU A comprehensive list of goods BAR STAFF Terry Williams Jessey Qi Tommy Ho Alex Negranza Westin Galleymore Isaias Praxedes Bobby Heugel PROPERTY OF: ANVIL BAR & REFUGE BAR FOOD 1 GRANDE CHEESE & MEAT PLATE 30 served with warm fennel honey (or each sold individually for 8) THE CHEESES COUPOLE Vermont, Goat FISCALINI CHEDDAR California, Aged Cow OSSAU Italy, Raw Sheep SMOKEY BLUE Oregon, Raw Cow THE MEATS SPECK Adige, Italy SALAMETTO Berkeley, California SALAMI ENTA Portland, Oregon DELICIOUS EATS OLIVES mixed as a medley, topped with orange zest ������������������������������������������� 7 NUTS tossed with spices ��������������������������������������������������������������������������������� 6 PICKLED QUAIL EGGS as a trio ��������������������������������������������������������� 3 SCOTCH EGGS as a pair, with kimchi salsa ������������������������������������������������ 7 GORDO STREET PRETZEL & beer cheese ��������������������������������������������� 7 BRATWURST in a skillet with sauerkraut, mustard, and sweet rolls ����������������� 10 PEPPERONCINIS roasted & stuffed with ham, cheese, and rice, topped with tomato sauce ���������������������� 12 CHICKEN POT PIE from Blackbird Foods ������������������������������������������������� 8 LENGUA PASTRAMI in a rye sandwich with slaw and gochujang aioli ������� 14 FEATURED SPIRITS 2 HALF POURS / FULL POURS BOURBON John E� Fitzgerald Very Special Reserve ���������������������������������������������� 99 / 165 CALVADOS Eric Bordelet Single Cask Strength ������������������������������������������������������
    [Show full text]
  • Notes on Composting Grape Pomace Fritz Westover Viticulture Research-Extension Associate [email protected]
    Notes on Composting Grape Pomace Fritz Westover Viticulture Research-Extension Associate [email protected] Wine producers in the state of Virginia have shown increasing interest in producing compost from wine grape pomace, which can then be applied to vineyard soils as a nutrient rich soil conditioner. The notes below have been compiled to provide a quick reference guide for farm wineries initiating small or large scale composting operations. • pomace is high in N>K>Ca [N-P-K-Ca = 2.0-0.5-2.0-2.0] • pomace is about 8% seeds, 10% stems, 25% skins, 57% pulp • in general 1 ton of harvested grapes produces 100lbs of stems and 160 to 240 lbs of pomace (more simply, 3 tons grapes is about equal to 1 ton of total pomace) • returns ½ to 1/3 of nutrients and OM removed from crop • 1:1 ratio, pomace:manure bedding (straw + manure) provides 2/3 to 100% annual nutrient needs of vineyard • pomace alone composts’ slowly – low pH (3.5 to 3.8) • compost microbes prefer a pH of 6.2 to become active (pH >6 desired) • lime or other feedstocks must be added to the pomace in order to increase pH • pomace has C:N ratio appropriate for composting (1:17 to 1:30) • feedstock added to pomace should also have C:N ratio appropriate for composting (1:20 to 1:30) • high lignin in seeds (17to 35%) limits decomposition in unturned piles • wet piles (>60% moisture) may continue to ferment, produce acetic acid = poor quality (check for off odors in pile or other clues of anaerobic activity) • 1-5 tons per acre annually is considered maintenance application • frequent turning
    [Show full text]
  • A Field Guide to Vermouth
    A Field Guide to Vermouth saveur.com/guide-vermouth Vermouth comes in a vast number of varieties and styles, each a unique blend of fortified wine and botanicals.Alex Testere "Vermouth is the union of two cultures: the herbalist culture and the oenological culture," says Fulvio Piccinino, Italy's foremost vermouth expert and author of Il Vermouth di Torino. As he explains it, vermouth—much like Italian amaro—has its origins in the medicinal elixirs made by Italian pharmacists and monks in the medieval era. Antonio Benedetto Carpano is widely credited as the first person to record his vermouth recipe in 1786, making him the inventor of what we now know as vermouth. His recipe had all the elements of a modern vermouth: a wine base, wormwood as a bittering agent, botanicals for flavor, and sugar to sweeten it. "Vermouth is defined as aromatized fortified wine," says Sother Teague, the award-winning bartender behind New York's Amor y Amargo. "For me, what separates vermouth from, say, sherry, which is also aromatized fortified wine, or madeira or port, is a bittering agent. 1/5 Vermouth—the word itself—is derived from the German word wermut, which means wormwood." Nowadays vermouth is most commonly found as an element in cocktails, but in 19th- century Italy, France, and Spain, it was drunk on its own or perhaps with a splash of soda and a lemon or orange peel as an aperitif. It was favored by the royal court of the Savoys and spread from northwest Italy to southern France, and eventually to the rest of the world.
    [Show full text]
  • Wine List Denali Spirits Cocktails Handcrafted
    WINE LIST DENALI SPIRITS COCKTAILS Mead by Twisted Mule Denali Spirits Vodka, our handcrafted ginger soda and fresh Denali Brewing squeezed lime. Served in a copper mug. 10 Razzery Bloody Mary A fruity, earthy nose with a Denali Spirits Vodka, Demitri’s Bloody Mary mix, tomato juice, fresh combination of raspberries, sour squeezed lemon and a Cajun spice seasoned rim. Garnished with cherries and apples. soprasetta, pepperjack cheese and a pepperoncini. 11 Glass 9 | Bottle 34 Denali Spirits Martini Mead by Chilled Denali Spirits vodka or gin, with a dry vermouth wash and olive garnish. 13 Celestial Meads Negroni Tentaçao Denali Spirits Gin, Campari, sweet vermouth and fresh orange zest. A blend of Solera tawny port and Served on the rocks. 12 sorghum honey mead. Glass 8 | Bottle 28 Denali Spirits Cocktail Special Oh Pear The Denali Spirits distillery is always trying something new... A semi sweet melomel made with Ask your server what’s shaking! orange blossom honey and pears. Glass 8 | Bottle 28 Tutti Frutti HANDCRAFTED COCKTAILS A sweet melomel made with blackberry blossom honey and six Perfect Scratch Margarita different fruits. Tequila, Cointreau, simple syrup and lime, Glass 8 | Bottle 28 lemon and orange juice fresh squeezed to order. 12 Cadillac Margarita with Grand Marnier 14 Mead Spritzer Your choice of mead with a Old Fashioned splash of soda water. 9 Your choice of whiskey, simple syrup, bitters, fresh orange zest and a Luxardo cherry, stirred and served over ice. Red Wine Price varies with choice of spirit House Malbec Glass 6 Irish Coffee House Cabernet Glass 6 Jameson Irish Whiskey, Kaladi Bros.
    [Show full text]
  • Vya Whisper Dry Vermouth Refreshing, Elegant & Smooth… Ask for It
    Vya Whisper Dry Vermouth Refreshing, Elegant & Smooth… Ask for it. History Andrew Quady introduced the first two Vya Vermouths (Sweet and Extra Dry) in 1999 with the idea that vermouth could be appreciated similarly to the way fine wines are enjoyed—for their aroma, complexity, and balance. Quady is known for making fortified dessert wines in the San Joaquin Valley of California at Quady Winery. His expertise in fortified wines naturally lends itself to making vermouth, which is a fortified, aromatized wine. Vya Whisper Dry Vermouth was introduced in 2012 as a softer, more delicate version of Vya Extra Dry Vermouth to harmonize nicely with more subtle spirits like vodka. Winemaking The base wine is a clean and light balanced blend made from San Joaquin Valley grapes. Varietals are a variable mix that may include Orange Muscat. The Vya method is to create base wine with balance, viscosity, and very select varietal character, allowing for absolute integration of wine and herbs. Taste Whisper refers to a mere “whisper of herbs” in wine. Herbs containing bitter components were excluded from the Whisper Dry formula in favor of those with flower and forest like character. A few of these include: linden, elecampane, and needles from a certain fir tree in Maine that contribute a soft evergreen character. Vya Whisper Dry Vermouth is hand infused in small batches at Quady Winery. Vya Whisper Dry marries wonderfully with either vodka or gin. Reverse martinis are excellent and vodka martinis will smell better with Vya Whisper Dry. Whisper’s delicate presence compliments vodka perfectly, never overpowering or feeling intrusive.
    [Show full text]