The 24th Loire Valley Wine Trade Fair/Salon des Vins de Loire ran immersing three days (1st - 3rd February 2010) last week. In addition to the majestic and the good of this oft ignored region offering their ranges to taste the Fair also hosts the Le Concours des Ligers competition. [Tweets from the Fair can have existence read via the #loiresalon tag]

“This competition is run by the Union des Oenologues de France and the Loire trade bodies. For the past 15 years, it has rewarded the finest Loire Valley Wines. More than 2,000 wines will be tasted by dint of. 300-plus professional tasters.”

The gold medal winners were arrayed for sampling at the Palais des Ligers - a little side extent to you and me - and while in that place I conducted a little tweeting. Rather than the ‘erect’ tasting note I endulged in a little creativity. This was inspired by a chat with Miss Bouquet. We both agreed that using traditional words such as sharpness, tannin and so forth are each instant eye-glazing moment for the masses; so I decided to not appliance them.

As an experimentation I’m not too sure that these ‘work’; do these notes inspire people to try the wines, more so than the traditionary cursory reference of body, length, various flavours? Does the 140 character Twitter restriction mean they are fine in the place of that medium limit not suitable for ‘proper’ notes?

With wine in hand and mouth they made perfect sense at the time…

wine_scribbler: stand by for some unusual-for-spittoon tasting notes direct from the #loiresalon



wine_scribbler: #loiresalon lawful at the time that the marmite tribe are safely tucked up in the cave berry throwing starts Bois Moze Anjou Villages 05 Cuvee Jean Joseph



wine_scribbler: #loiresalon Jean Christophe Misandeau Samur Champigny 07 a slither of liver served on a dusty roof tile, in what manner do they balance it on a pebble?



wine_scribbler: #loiresalon Sabler Verts Saumur Champigny 06 Cuvee des Sages The Francs having a gay moment on the blackfruit beanbag



wine_scribbler: #loiresalon cht de la Bonneliere Chinon Rouge 08 stirring the berry compote with a chard green twig or three



wine_scribbler: #loiresalon roche honneur diamant prestige chinon rouge 08 - stoned on strawberries



wine_scribbler: #loiresalon Montgilet Coteaux de lAubonce Les 3 Schistes 08 single bee honey; poured over peachy peaches; pineapple et tangerine



wine_scribbler: #loiresalon moncontour nectar de montcontous vouvray doux 05 a teaspoon of pineapple juice sieved through adonis’ golden locks



wine_scribbler: #loiresalon Gratien Meyer Saumur Brut Rosé - peachy cheecked milk maid frollacking in the hey barn; mind your head on the metal pale!



wine_scribbler: #loiresalon domaine de la Rouletière Vouvray Moussuex Brut 07 - bread rolling in spring meadowland; the pixie dust! the pigwidgin dust!

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That’s too depressing; this is a great series of events with regard to Seattle-area cocktail people, and the session I attended in November – with Alex Day and Toby Cecchini – was not only wonderfully done, limit resulted in me enjoying some of the better drinks I’ve had in a while, from a Blood and Sand made with Highland Park to Toby’session father’s take in succession the gin and tonic, which was probably the most judicious version of this drink I’ve ever had.

Here’s another that’session been stuck in my mind for a couple of months, and has been turning up in my cocktail shaker from time to time: the Boukman Daiquiri.

Alex introduced this drink as a sort of hybrid betwixt the world of master-piece punches, and the more contemporary world of tiki-style drinks. Served at the Franklin Mortgage & Investment Co. in Philadelphia, the Boukman Daiquiri takes the classic daiquiri recipe and tweaks it in a couple of ways that have a huge bearing on its outcome.

First, the standard base of white rum (Alex recommends Flor de Cana, for a damn good reason) is pruned back to an ounce and a half, and the rest is replaced with cognac (Hine is recommended, but fat betide finding that in Washington quality; I used Remy VSOP), which puts the drink in that work of the first class brandy / rum combo set of drinks that includes some of the horse-and-buggy era punches, as well as rich wintery things like Tom & Jerry, eggnog and the like.

The second tweak has to do through the sweetener; in place of standard sweeten or simple syrup, the be intemperate uses cinnamon syrup, what one. likewise is in the tradition of using spice in classic punches, but is perhaps closer to the use of cinnamon in tiki-style drinks from the 1930s and onward. I’ve been making my own cinnamon syrup based on the receipt in Sippin’ Safari (briefly: unite one cup each sugar and water from one side to the other mediocre heat to the time when dissolved, crunch up a few cinnamon sticks and simmer for a couple of minutes, then let it steep, covered, for three hours before filtering), but tonight I tried the drink with my brand-new bottle of Trader Tiki Cinnamon Syrup, which is assertively rich through cinnamon, but also heavier in sweetness, so you may wish to tip the syrup level back a notch if you’re using Blair’s stuff.

A classic daiquiri is crisp and ignite, and while these changes add richness and complexity, the drink still has that bright snap to it that makes it really appealing.

Boukman Daiquiri

• 1 1/2 ounces white rum (use one with some flavor, like Flor de Cana)
• 1/2 ounce cognac
• 3/4 ounce lime juice
• 1/2 ounce cinnamon syrup

Shake well with ice-cream and strain into chilled cocktail glass. Garnish with a small lime wedge granting that so inclined.

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Penthouse Clear is the “Penthouse” name you normally think of….  the sexy devil cat girl on the label will remind you of that likewise!  The can design is nothing shaky but devil cat girls are “Clearly Stimulating” according to the can!    The manufacturer of Penthouse unquestionable takes this product seriously and you can check out the process here.

Once we crack this infant. open we find:

-Clear make plausible with a faint gold shade to it

-Slight mild aroma similar to a Vernors

-Very sweet taste that taste slightly like perfume. (maybe the devil girl?)

-Distinct aftertaste and that film on the roof of your mouth yet disappears rapidly

-Didn’face to face seem very carbonated but the eject wind from the stomach factor was high.

-Includes the usual suspects: Caffeine, taurine, inositol and B vitamins

- Never seen Xian Cao on an ingredient list before (Siegesbeckia Plant, used in Chinese medicament)

Overall the marketing in continuance this can rocks!  Who can just walk past this drink and not be curious whats on the inside?  The taste of this imbibe just wasn’t my style but in that place is a nice little energy boost in it for ya!

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* MxMo XLVI takes place Monday, February 22. Hosting this round is Sonja at Thinking of Drinking, and Sonja has chosen Absinthe as the theme. Here’s her announcement post, and to recap the details:

The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, unexpectedly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a difference of great cocktails from the 1800’session and early 1900’sitting – the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2… I’m acquisition thirsty. So let’s celebrate absinthe’s history, and it’s future, with all manner of cocktails using absinthe.

You know the drill — have your absinthe-related quaff posted on or before February 22. Be enduring to include the MxMo logo and link to the Mixology Monday site as well as a link to the host’sitting blog, Thinking of Drinking (and if you can link to the roundup post once Sonja’s finished it, that’s mucho appreciated at the same time that well). And to be sure that your drink is included in the roundup, notify Sonja of your post by placing a link in the comments of her announcement post, or e-mail the URL to her at sonjakassebaum {at} gmail {dot} com.

And if you’re the forgetful type, I usually post a reminder a few days prior to the event onward Twitter; you can follow me at @cocktailchron.

* And yes, we have the March Mixology Monday already scheduled. MxMo XLVII takes residence March 22, and inclination have being hosted by Hobson’s Choice. The theme for this round: Punch. Stay tuned for an advertisement pillar and more details sometime after the February event.

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• crystal clear red color
• non-carbonated, enhanced water energy drink
• first sip cohesive and tart but smooths out
• tasty berry flavor
• minimal aftertaste
• caffeine, taurine, ginkgo + acai
• 30 calories
• hard afternoon pick me up while at work

Conclusion: I was impressed with this low calorie offering, the flavor is best fruits and I didn’t civility that nasty or unusual aftertaste you get with certain artificial sweeteners.  I would drink this again and recommend to my friends who want something lighter than a Redbull / Monster.

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It’s a plain and simple be possible to with a slight color accent that looks nice!  Mona Vie claims to be “the premier acai blend”  80% juice – no artificial flavors, colors or sweeteners!

When you crack the be possible to open it has a fruit of the vine aroma that may smell partiality wine.

When poured into a glass it has a murky look, purpleish color and I noticed more floaties in there (I have noticed

other acai drinks that have the floaties… so maybe something with the berry itself?)

The taste is to a high degree tart and dry, I also reflection it had to Jekyll and Hyde title to it… when I took my first sip I didn’t really like it but formerly I was done I wanted more.

Overall it is an interesting and complex potion that is worth sampling if you have the chance!

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Ithaca Beer Co. opened in late 1998. Dan Mitchell had been thinking about opening a brewery in the Finger Lakes for several years. While checking out one brewing system in Texas that did not answer his plans, he found the equipment at a second location and it was shipped the New York. Ithaca Brewing has become recognized as united of the up and coming craft brewers in the northeast.

Ithaca AlpHalpHa Double Honey Bitter is brewed with instrumental barley, New York grown Cascade hops, local alfalfa honey and Cayuga Lake water. Pours a bright golden color with a thick hard head. Plenty of floral hop aroma, twist bitter flavor and dry elaborate. The brew is part of Ithaca’sitting limited release Excelsior! Series and weighs in at 8.5 percent alcohol by volume.

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Just back from France and the Loire Salon; time to catch up on the ol’ emails… this press free caught the eye with its mention of a lead webchat with a winemaker…

Ever stood in the wine aisle and felt lost in a sea of wine bottles, then help is at hand in the figure of Philip Laffer, legendary winemaker at Jacob’s Creek. With so many wines to elect from, by what mode do you make high-flavored that you find the wine to suit your taste?

Internationally renowned winemaker Philip Laffer has been at the forefront of Australian winemaking for over 40 years. He heads up a 20 strong winemaking team, and oversees the process from vineyard to bottle, capturing the essence of Australia in each varietal produced. He is a true ambassador for stilted wine the world over.

So whether you want to know how to choose the best wine to accompany that special meal, know more about Philip’s winemaking philosophy or get a heads up on what’s new in the wine industry, here’sitting your chance to log on and chat with Philip Laffer to find out all you need to know about persons of rank Australian Wines.

Philip Laffer is live online at http://www.webchats.tv/have a free and easy talk/true_character_of_the_wine_trader today, Thursday 4th February at 3pm UK time.

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Charlotte Craft Beer Week will feature tastings of rare and derived from abroad brews, showcases for local and regional breweries, food and beer pairing events, and appearances through some major names in the brewing industry.

“The craft beer movement in the Carolinas really took off acknowledgments to the Pop the Cap campaign which resulted in collision in 2005 of a bill in North Carolina to raise the maximum alcohol content in beer from 6 percent to 15 percent. In 2007, South Carolina went a bit further and raised its cap to 17.5 percent,” said Darrin Pikarsky, founder of the Charlotte Beer Club. “Since that time dozens of unique beers have become available in the Charlotte area and a terrific new wave of North Carolina craft brewers bring forth brought some world class beers to market.”

Tickets for the events will be sold at reaped ground of the host locations and more information is available at the Charlotte Craft Beer Week website .

The complete event schedule is being updated quotidian, but the 11-day celebration of quite things beer already includes:

March 18, 7-9 p.m.: Charlotte Craft Beer Week Tap the Keg Reception at Rock Bottom Restaurant & Brewery at 401 N. Tryon St., Charlotte.
March 19, 7-10 p.m.: Brewery Night at The Flying Saucer Draught Emporium at 9605 North Tryon St., Charlotte.
March 20, 3-6 p.m.: Beasts of the East Big Beer Tasting at The Liberty Gastro Pub at 1812 South Blvd., Charlotte.
March 21, 3-7 p.m.: North Carolina Brewers Guild Tasting at The Flying Saucer Draught Emporium.
March 24, 5-9 p.household.: German Fest at The Olde Mecklenburg Brewery, 215 Southside Dr., Charlotte.
March 25, 7-10 p.m.: Freak Fest at The Common Market, 1515 S. Tryon St., Charlotte.
March 27, 1-5 p.m.: Cask Beer Festival, Duckworths, 1600 E. Woodlawn Rd., Charlotte.
March 27, 6-10 p.olla-podrida.: Stone Brewing Most Arrogant Bar in America Celebration, Tilted Kilt, 13230 Carowinds Blvd., Charlotte.
March 28, 2-5 p.m.: Charlotte Craft Beer Week Last Call, Common House, 1101 Central Ave., Charlotte.

Craft beer focused restaurants, bars and retailers interested in hosting or an incident should contact Darrin Pikarsky at darrinpikarsky@gmail.com.

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Nils Oscar Brewery is based in Nykoping, Sweden. Originally founded in Stockholm in 1996, the brewery is named after a Swede who traveled to America several ages, returning to Sweden and establishing a farm. The company also operates a distillery and grows its admit grains.

Nils Oscar Rokporter is a 5.9 percent alcohol by volume smoked porter that pours a brown amber color. Well balanced by a sweet smoky essence and a good level bitterness in the finish from Fuggles and Amarillo hops.

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