DESSERT & Apéritif WINE DIGEST Vol. 28 No. 1, November 1, 2013
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DESSERT & Apéritif WINE DIGEST Vol. 28 No. 1, November 1, 2013 Outstanding 2013 Apéritifs ROUTE 99 Restaurants and bars around the country (and In honor of Cal State the world) are using our wines in fantastic new Route 99, which drinks. As cocktail and aperitif culture expands so connects Quady Winery do the opportunities for our sweet wines. Patrons to shipping destinations are discovering how nice it is to taste nuances in North and South, their cocktails, and to experience a lower alcohol Bourbon & Branch in cocktail that allows them another drink! A few San Francisco created of our favorites are listed here and in our holiday this delicious traveler’s cocktails section. For more drink ideas check out tonic. our cocktail books on quadywinery.com and vya.com. THE TRI-QUAD 1 ½ oz Vya Whisper Dry Vermouth 1 oz Campari Sherry and vermouth ½ oz lemon are experiencing a ¾ oz Honey renaissance around the Black pepper world. Bartender Yanni Kehagiaras created Combine ingredients over ice. Stir. Strain into a delightful aperitif cocktail glass. celebrating California products using Vya VYA PERFECT ROSITA Sweet & Extra Dry, and our amontillado sherry, Andy Quady calls it one Palomino Fino. of the most delicious expressions of tequila. Vya Sweet, Vya Whisper 2 oz Palomino Fino Dry, and reposado tequila ¾ oz Vya Sweet Vermouth are sensational together. ½ oz Vya Extra Dry Vermouth Created by Andy Quady. Chill a small wine glass. Add ingredients to a mixing glass with ice, stir until chilled and strain into the chilled wine glass. No garnish. 1 oz Vya Whisper Dry Vermouth 1 oz El Himador Reposado Tequila Watch Yanni making the Tri-Quad at Nopa in San 1 oz Vya Sweet Vermouth Francisco by following the link on the Vya trade page: vya.com/trade.html. Stir ingredients together with ice until cold. Strain into a cocktail glass. Garnish with a lemon twist. 1 Holiday Favorites Drinks to warm you and your party THE NORTHERN COMFORT THE HAUTE HOLIDAY Mellow, softly spiced, and Festive and gorgeous in full of warm marmalade, the glass, perfect for a apple and honey flavors. party. This version was Pull up a chair and settle created by Flemings in for a good talk with Restaurant. You can also an old friend. Thank you make a simpler Elysium to Martin Doudoroff, of Royale by filling a glass Vermouth101.com. ¾ full with sparkling wine and topping with Elysium. 2 oz Laird’s Bonded Apple Brandy (or Applejack) ½ oz Elysium Black Muscat 2 oz Essensia Orange Muscat ½ oz St Germain Elderflower Liqueur 1 dash Fee’s Whiskey Barrel Aged Bitters 4 oz Mionetto Prosecco or other sparkling wine 1 squeeze fresh lemon juice 1 Luxardo cherry 1 tsp pure maple syrup Pour chilled Elysium and St Germaine into a Add ingredients to glass with ice and stir. Strain chilled champagne flute. Add chilled sparkling into cocktail glass and garnish with an apple slice. wine and luxardo cherry. THE SCOFFLAW 50:50 MANHATTAN This cocktail was created The original 1870s at Harry’s New York Bar Manhattan created at in Paris in 1924. The the Manhattan Club in term “Scofflaw” originally New York called for equal referred to one who parts vermouth and scoffed at the Prohibition whiskey. Using Vya Law, and was used to makes this recipe spicy, deride speakeasy visitors. nuanced, and full of The barman at Harry’s warmth. The bitters will New York Bar in Paris balance out the had a rebuttal to the sweetness. derisive term in the form of a delicious cocktail. 1 ½ oz Vya Sweet Vermouth 1 ½ oz Bourbon Whiskey 1 ½ rye whiskey 1 ½ oz Vya Extra Dry Vermouth 2 dashes Regan’s #6 Orange Bitters 1 dash orange bitters ¾ oz grenadine syrup Combine all of the ingredients in a shaker with ice. ¾ oz lemon juice Shake and strain into glassware. Stir well with ice, strain into a chilled cocktail glass. 2 Holiday Favorites Drinks to warm you and your party THE CHRYSANTHEMUM BLACK MUSCAT SOUR A feminine and Imagine a sour approachable cocktail imbued with the rich from the 1920s. First cherry and red berry made with Vya at the flavors of Elysium. Add Tales of the Cocktail event strawberry and rhubarb by Chantal Tseng, compote, or make it Mockingbird Hill, simply using lemon juice Washington, D.C. and agave. Created by Allie Quady. 2 oz Vya Extra Dry Vermouth 2 oz Elysium Black Muscat 1 oz Vya Whisper Vermouth 1 oz good Bourbon 1 oz Benedictine 1 oz fresh squeezed lemon juice 1 dash of Absinthe 1 tsp agave nectar or simple syrup Orange peel garnish lemon garnish Stir with ice and strain into a cocktail glass. Twist Add ingredients to shaker with ice. Shake or stir. the orange peel for a light squeeze of orange oil. Strain into a chilled cocktail glass, or into a tumbler with ice. MULLED VYA THE FANCY SOUR A hot holiday toddy: warming, relaxing, Vya Sweet adds inviting. Guests will want holiday spice to this to linger. Created by classic cocktail. Made at Dana Fares, Quady the Tales of the Cocktail Mixologist, Chicago. event by Katie Nelson, The Columbia Room, Washington, D.C. 375 ml Vya Sweet & 375 ml Vya Extra Dry One peeled and sliced orange ¼ cup of brandy OR ½ cup Essensia 1 oz Vya Sweet Vermouth 8-10 cloves ½ oz Luxardo Maraschino Liqueur ⅓ cup honey ½ oz fresh squeezed lemon juice 3 cinnamon sticks (plus 1 or 2 for garnish) 1 dash Bitter Truth Aromatic Bitters 1 tsp fresh or 2 tsp ground ginger 1 dash Regan’s Orange Bitters Orange peel garnish Slowly warm all ingredients on low to medium heat (avoid boiling), for 20-25 minutes in a large pot. Shake all ingredients together (except orange peel) Stir occasionally. Once the honey has dissolved and with ice. Serve in rocks glass over ice. Garnish with the stew is steaming it is ready to serve. Serves 4-6. orange peel. 3 Michael Blaylock: Three Decades of What would you say to new winemakers just Quality Winemaking starting out? Winemaking is all about exponentials. You always need exponentially more tank space than you have available, work deadlines are exponentially sooner than expected, costs are exponentially more than budgeted for, and the biggest exponential is TIME. After a few crush seasons winemakers look enviously at H.G. Wells and the possibility of a Time Machine. What do you love about your job? Winemaking is like trying to surf a really gnarly wave. Pure exhilaration if you don’t wipe-out. You are never really in control but it sure is a lot of fun. Congratulations to winemaker Michael Blaylock on his 30th crush at Quady Winery! Dedicated and Where do you see things going in winemaking (or passionate about his job, Michael makes Quady in the wine industry) in the future? an outstanding winemaking enterprise. Quady If I knew that I would be relaxing on a Caribbean would be a very different company without his island drinking a cool Elysium Spritzer. enthusiasm and talent. Blaylock’s reach extends far beyond winemaking, into winery and vineyard Do you have a favorite wine you’ve made? management. Here are some notes from a recent It is a little too difficult to choose. conversation with Michael. Are there wines you’d like to make in the future? How have things changed since you first started A late harvest Orange Muscat, a Madeira from making wine? Madera, and another distilled spirit similar to the Although innovations in technology and advances Spirit of Elysium but using the Sunbelt grape. in research have accelerated exponentially, the basics haven’t changed. The grapes we grow need to be sweet and flavorful; the yeast we add still converts those natural grape sugars to alcohol; and the resulting wine is for your enjoyment. That may seem to be a little simplified but the more things change the more they stay the same. A well-made wine tastes great, compliments food, and is fun to drink. What is your most memorable moment making wine at Quady Winery? The pure pleasure of making port late at night with the help of my daughter, Jennifer when she was 5 years old is one of my most memorable times at Quady Winery. Those long quiet nights working and talking with her fostered a beautiful relationship that continues to this day. Over the Michael Blaylock poses in the early 1980s in front years she was an integral part of Quady Winery of the original Essensia artwork. Essensia was from those early “helping” days to actual “cellar Quady’s first commercial success in 1980. rat”, bottling crew, promotion and marketing. 4 Cheryl Russell: Thirty Years as and trying to sustain a creative, enjoyable working General Manager environment is a close second. What is your most memorable moment at Quady Winery? Trying to teach Allie Quady how to drive! I have had some great opportunities to meet interesting people like Julia Child, Emeril Lagasse, Mario Batali and Aaron Sanchez which would never had happened if I had not met them at events I was pouring wine at. At an event in Aspen we met Julia Child at the home of Barbie Benton, for those that remember her as Hugh Hefner’s long- time girlfriend. She gave us a tour of her home and asked Mike Blaylock if he wanted to see her Congratulations to General Manager Cheryl bedroom. I thought his eyes were going to pop out! Russell on her 30 years at Quady Winery! Cheryl and Michael have a longstanding feud about who What do you love about your job? was at Quady first, but let’s just say that they both If you asked Andy Quady it would be that I have a started at just about the very beginning of the covered parking area and a view from the upstairs Quady Winery story.