beer

LABOR DAY – WHAT WINE TO SERVE WITH YOUR BBQ

Labor Day with our family sometimes begins local craft brews; such as not your NOT YOUR FATHERS ROOT BEER and you most defiantly can’t go wrong with good, cold beer in a tub of ice. My husband like me, are committed to being wine fans. Choosing the right wines isn’t as easy as you might think.  Often times, he would say it’s totally about the meat, the technique, and the sauce! I happen to agree

.  bbq-wine

There are many flavors you’ll come across while barbecuing: umami, smoky, salty char, and sometimes sweetness and savory. They’ll vary by which area you are eating the BBQ like in Texas barbecue, beef rules, either brisket or ribs, and is often served with a sweet, hot tomato-based sauce. The flavor is deeply smoky, the meat rich. On the other hand Southern-style like North Carolina pork barbecue, hang on on vinegar-based sauces and lighter spice rubs.

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So for a stern wine-and-barbecue conversation, big, heavy, high-alcohol reds seem heavy with rich meat goes great with chilled rosé.

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What you want for all types of barbecues are wines that rub the smoke and sauce off your tongue so you can take another fresh bite.  So with dense, ingratiating brisket needs the difference and refreshment of acidity and bright fruitiness. We are great drinkers of Super Tuscan wine barbecue pairing. These big, heavy, high-alcohol reds seem ponderous with rich meat. We feel biased just thinking about the combo. Here are some tips on what to try instead:

  • Rosé (“the beer of the wine world”) with barbecue.  Me, too—and the fruitier the better, to hold its own with smoked meat.
  • Syrah or some people call it Shiraz with your spicy chicken wings
  • White wine with barbecue only if it’s grilled shrimp or chicken with citrus-y rubs can be delicious with tart, floral-scented vinho verde, we’d rather drink bubbly or a chilled rosé.
  • Reds – Save big, bold, tannic, high-dollar reds, such as cabernet, for char-grilled steaks. The quick cooking doesn’t break down the meat’s fat the way hours in a barbecue pit do, but the wine’s tannin will do the trick.
  • Forget oaky wines. The meat is already smoky enough, and a spicy sauce will make the wine’s oak character stand out even more.
  • Keep your choices simple. Grilled foods and barbecue have so many intense flavors that wine nuances will be lost.
  • Pulled pork and succulent ribs go very well with lively pinot noir and with other high acid, lighter reds or rosés that can be chilled.
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How to cure a hangover

RED EYEimages

RED EYE

This may be the last cure for your headache after a hangover.
1 oz vodka
6 oz tomato juice
1 can of beer
1 raw egg Into a tall frosty mug, pour the vodka and tomato juice. Pour in the beer, then crack the egg into it. Do not stir –

Pre-Game Rituals?

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Ever have a couple drinks before hitting the bars? We think it makes sense (only for some – don’t forget to be responsible) for a couple reasons. It saves you money because you can order less drinks at the bar. It also gives you a good excuse to have people over and get friends together. Even though you’ll be out with all of your buddies soon enough… its fun to see people without the crazy crowds and before you need to play wingman for your best friend.

So we want to know, do you have any pregame rituals? What do you usually pre-game with?

The Beer Cocktail- the newest thing!

June 21st  may mark the approved start of summer, but it’s been heating up around these parts for the last few weeks now and we’ve been settling toward the cold brews to quench our thirst. But rising temperature is no reason to give up on cocktails entirely this season! We thought it’d be a good time to revisit some of these beer-based drinks, while discovering new ones, to work double duty in keeping you refreshed in the months ahead.Image

And don’t worry, these aren’t going to recall bad memories of certain shot-in-glass beverages like the Irish Car Bomb and its faux Japanese cousin, the Sake Bomb. There are a lot of great ways to enjoy beer and cocktails together with taste – and not necessarily intoxication (no chugging) – in mind.

Don’t forget to tell us what your favorite beer-based cocktails are!

 

Los Feliz Michelada

2 oz tomato juice (sangrita)
1/2 oz lime juice
Spice to desired heat (Tabasco, Valentina,etc)

Pour over favorite Mexican beer in salted rim Collins glass (pint or water glass will work), half ice, garnish with a lime.

Black Velvet

1 part Guinness stout
1 part Brut Champagne

Fill an empty Collins glass part-way with a Guinness (or other stout beer), top with Champagne. Stir.

Groundskeeper

Pour 1 oz ultrasmoky single-malt Scotch, such as Ardbeg or Laphroaig, into a pint glass. Add 12 oz chilled Bud or other American pilsner.

Bee Sting

Combine equal parts beer and orange juice. A tangy brunch alternative to the Mimosa!

St. Germain Shandy

5 parts Pilsner beer
1.5 parts St-Germain
2 lemon wedges

Stir ingredients together in a pint glass filled halfway to the top with ice. Squeeze two wedges (or half a lemon) and submerge into glass. Impress revelers with savoir faire of refreshing cocktails de bière.

Beer Appellation!

BEER CAPS

Where wine is concerned, the topic of appellation is very clear-cut when it involves wine. Grow the fruit in a given region and you earn that area’s appellation. Of course other rules and regulations have to be valid what wines are able to boast specific sub-designations such as the Italian reservas or the crus of French Bordeaux. This allows a consumer to know the prestige and respect of certain wines.

 Beer appellation, however, has less to do with growing regions than it does places of consumption. The soul of a brew is found not in the soil, but in the café, the beer hall or the tavern. You might say this is crazy, but the truth is, the environment of any drink will affect the enjoyment and pleasure of it. If you remove the beverage from its ideal position and while it will smell and taste the same, the perception of those aromas and flavors will in all probability change. Beer is however exacerbated by the fact that certain styles allow an almost physically emotional connection to their areas of origin.

It is a bond that goes beyond the mere romance of a glass of Dom Pergnion sipped on a terrace in Paris overlooking the Rhone River or a pint of Guinness supped in a Dublin pub. It is a relationship that, like wine appellations, speaks to the very understanding of the drink. Although most winemakers are reliant on the soils at this disposal and agrarian skills to produce the grapes that will become wine, brewers have at their disposal barley, hops and yeast plus more ingredients. They can alter the profiles of their tap water and so on. But what no brewery has is replicating the conditions and traditions of the classic beer styles.

 After all a beer’s appellation is not where it is made, but where it is enjoyed!