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Cruz Tequila

26 Feb 2013

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For years ultra premium tequila producers have tried to mimic Patron’s light bodied highland style without success. Now a real contender is coming to California.

Cruz Tequila is light enough to sip without burning, carries an agave, candied yam sweetness without being cloying and yet is structured enough to hold up to even the most creative mixed drinks. Through oxidation and filtration Cruz maintains an approachable palate while holding onto its tequila character. A mixoligist favorite, Cruz is a great addition to the home bar or first step into the world of tequila.

Short and sweet:

  • 100% Hand selected agave
  • 14 time award winning brand
  • Aged 4-6 months in American Oak Whisky barrels

Blanco – $43.98
Reposado – $46.98

-Posted by Chad Calvert, Spirits Specialist, San Francisco

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The Groundhog is Thirsty

19 Feb 2013

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Punxsutawny Phil predicted an early spring for 2013. For me, this doesn’t mean much since I live in SoCal, to some of you though, this means coming out of the deep clutches of winter. Shedding off thick clothes, prepping the garden for its first seeds, pulling the bbq cover off and getting that patio set ready for its first outdoor gathering. All of this leads up to springtime cocktails.
Spring is a fresh start for the year, flowers begin to bloom, herbs start to grow and so do the size of our outdoor parties. Keep the cocktails simple, yet elegant. Use fresh herbs & fruits from your garden to liven up the conversations. Put your cocktail ingredients on an outdoor table with recipes for your drinks so the guests can concoct their own drinks while you prep the grill for the main course. Here are a few of my favorite cocktails that will be consumed this spring.

A Refreshing Variation on Gin and Tonic

    Cucumber and Rosemary Gin & Tonic (6 servings)

  • 2 Cucumbers
  • Fevertree Tonic Water
  • 2 Limes
  • Ice
  • I Sprig Rosemary
  • Mesh Strainer
  • 12 ounces Hendricks Gin
  • Combine Cucumber (peeled and cut into small pieces, 2 sprigs of Rosemary, 1 Lime and muddle in a cocktail shaker. Add 6 ounces Hendricks to shaker, shake and strain evenly into six rocks glasses. Fill glasses with remaining Gin. Add 3 cubes of ice, tonic and garnish with a sprig of rosemary, lime wedge and a thinly sliced wheel from the other cucumber.
    Strawberry Basil Margarita (6-8 servings)

  • 8-12 Strawberries
  • 8-10 Basil leaves
  • 1 can of frozen lime-ade
  • 2 cups of El Tesoro Blanco Tequila
  • Put it all together in a pitcher the day before, let it sit in the fridge over night. Serve on the rocks.
    Backporch Cooler

  • Lemon for lemon wheels
  • 2 ounces Bulleit Bourbon
  • 1 ounce St. Germain Liqueur
  • ¼ ounce Honey
  • Lemonade
  • Fevertree soda water
  • ½ ounce hot water
  • In a shaker, combine honey and hot water, stir to make a syrup, add ice, Bulleit Bourbon and St. Germain, shake and pour over ice in a tall glass. Add 1 ounce soda water and top off with lemonade. Serve with a straw, lemon wheel and a rocking chair.

Also, keep your eyes peeled for great spring beers offered by micro-breweries. Some of my favorites include brew from Hangar 24 in Redlands California and The Bruery from Placentia California. Remember spring is right around the corner, so be the first on your block to throw the party that your neighbors can only dream of competing with…

Slainte!

-Posted by Matt Bosma, Spirits Specialist, Santa Ana

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A Step Off The Beaten Path

30 Jan 2013

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As I sit and contemplate places that I would love to go, Kentucky is on the top of the list. I know that it doesn’t sound as glamorous as Napa, Bordeaux, or even Ireland. Every bourbon drinker dreams of tasting this sweet nectar straight from the cask while listening to a distiller talk about his trade. I have yet to take the adventurous trip down the “Bourbon Trail”, but maybe for now we can go through this blog and imagine the tastes, smells, and sights together.

We have it so easy compared to our ancestors. For them to take their crops to market, they would have to travel along narrow trails and extremely bumpy dirt roads. Hardships like this were very common during the 1700s for people in Kentucky, specifically Bourbon County and farmers had to find a different way to get their excess product to the market. Instead of letting some crops go bad because they didn’t make the journey, converting extra corn into whiskey helped ease the pain of life on the early frontier and they sold it to friends, neighbors and fellow Americans.

Bourbon got its name from the county in which it was produced: “Bourbon County”. The producers of whiskey would take their product down to New Orleans via the Ohio and Mississippi Rivers, and the trips took a long time, thus aging the whiskey in oak barrels giving it a distinctive flavor and amber color. The people in New Orleans shortened their favorite spirit’s name from “Bourbon County Whiskey” to a simpler name of just “Bourbon.”

· Bourbon must be at least 51% corn

· Bourbon must be aged in new, charred oak barrels

· Straight bourbon must be aged for a minimum of two years with no coloring added

Distillers on the Bourbon Trail include Four Roses, Woodford Reserve, Makers Mark, Wild Turkey, and Jim Beam, among others. If you are planning a trip to Kentucky, I strongly suggest taking a few days to meander your way along the Trail. Take in the sights, the history, and the soul of Bourbon County, but until then we can continue our journey together here at The Wine Club blog.

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Slainte!

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
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Are you “Old Fashioned”?

23 Jan 2013

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I sometimes believe that I was born in the wrong era. The cocktails and spirits that I enjoy can be a little “Old Fashioned”. Manhattans, cognac in a snifter, Martinis straight, any whiskey with two cubes of ice or the true classic, the “Old Fashioned”.

A true “Old Fashioned” must be made with whiskey, in 1882, The Chicago Tribune stated that rye was more popular than bourbon to use in this cocktail at the time. Prior to this recipe, bartenders used the same mixers, but the base spirit varied, I.E. gin, absinthe, brandy.. The first time it was said to have been named an “Old Fashioned” in a bar in 1881 at the Pandennis Club.

The Pandennis Club

As time went on, Bartenders started making their marks in the local watering holes. creating signature cocktails for each establishment. Before prohibition, it was said that a person would order an “Old Fashioned” and the bartender would deposit a sugar cube, ice, two drops of bitters and then give the bottle to the customer to pour for themselves (A single shot was .15 and a double was .25). After prohibition, the use of orange/cherry mash became popular and the bartender controlled the pouring of the whiskey… Totally unfair!

Times have changed, along with cocktails.. The “Old Fashioned” has made a surprising resurgence in the bars of today. I call it a return to simpler times; no need for crazy additives or the techniques to entertain the eye of the bar patron. Try your “Old Fashioned” with bourbon or rye, but don’t give yours the title of being, “The best Old Fashioned” on the planet until you give both a fair shot. Thanks to Debra for the question on our Facebook page to help push me towards this idea for a blog this week. Here are two recipes for the different styles of “Old Fashioned” cocktails.

  • Drink # 1 :

    Dissolve a small lump of sugar with a little water in a whiskey-glass;
    add two dashes Angostura bitters,
    a small piece ice
    one jigger whiskey.
    Mix with small bar-spoon and serve, leaving spoon in glass

  • Drink #2
    2 oz. Templeton Rye
    2 dashes Angostura bitters
    1 tsp. Simple syrup
    Orange and cherry mash

Orange and cherry mash on bottom of glass, 1 teaspoon simple syrup, add Templeton Rye, bitters and ice. Stir until properly chilled and strain into an Old Fashioned glass with a couple of ice cubes. Garnish with a large orange disc or twist. (Orange and cherry mash is an orange wheel and a cherry muddled together)

Slainte!

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
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Ale versus Lager

16 Jan 2013

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Ale Versus Lager


I believe we all enjoy a good beer, while watching football, barbecuing, hanging out with friends, or even just kicking back on a sunny afternoon. What is the difference in the beer that we are drinking, is it an Ale or is it a Lager? Ales and Lagers both have the same ingredients: Malts, Hops and Yeast. So what is the difference?

The main difference between these two styles of beer is the specific type of yeast used, top or bottom fermenting. Ales out number the lagers, but this doesn’t mean that they are better.

Ale: Top fermenting yeast is used, these yeast tend to give a fruitier or spicier flavor. More full bodied and complex.
Types of Ales: Pale Ale, IPA, Ambers, Porters and Stouts.
Try: Hangar 24 Chocolate Porter, Mission Brewery Dark Seas Russian Imperial Stout, Paulaner Hefeweizen, Duvel Belgian Ale, Monks Cafe Flemish Sour.

Lager: Bottom fermenting yeast is used, the yeast is not as noticeable in the finished product. Known to be more crisp and clean.
Types of Lagers: Pilsner, Bocks, Dunkels.
Try: Weihenstephaner Korbinian, Evans Light/Original/Dark Lagers, Napa Smith Pilsner.

Beers! Cheers!

What will we consume next? That depends on our foods, friends and cravings. I never turn a good beer down, no matter the style. The one thing I do make sure of is to drink my beer out of a glass, it helps me appreciate it more. I can see its color, the frothiness of the head, its carbonation. I can smell its fruit, hops, spices, sour notes. Each beer deserves its own style of glass, wait, does that sound familiar? It should, because this is what we do with our wine…. Let us treat our beer the same way!

The biggest thing I can tell you about beer, is to enjoy it!

Slainte!

Please join me on Sunday January 20th for a great Belgian beer tasting. 1pm – 4pm at the Santa Ana store. $10 per person.

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
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Scotch 101

13 Jan 2013

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Scotland Whisky Regions

As the winter months get colder and the daytime gets shorter, my glass of scotch gets larger. The nice warmth given to my insides helps ease the pain of the bitter cold evenings. Conversations with loved ones and friends go on forever about what will take place in the upcoming spring and summer.

Laphroaig - Islay Scotch

When it comes to scotch, there are three different styles; single malt, blended, and vatted malt. Single Malt is a complex spirit with 5 different areas of Scotland providing different flavor profiles to the whisky. The only grain that can be used is malted barley and a minimum barrel age of 3 years is mandatory. The following are the regions and a few examples of each:

  • Lowland are typically softer and lighter: try Auchentoshan
  • Highland vary greatly in character from dry to sweet and some even have a touch of smoke and peat moss: try Glenmorangie, Talisker
  • Speyside is technically in the highlands and produces mellow, sweet, and fruity whisky: try Glenfiddich, Glenlivit, Macallan
  • Islay aka “Whisky Island” has very distinctive malts, generally heavy peat and smoky in taste: try Bowmore, Ardbeg, Laphroaig, Lagavulin
  • Campbeltown has only three distilleries, each have a little peat and saltiness, and are medium to full bodied: try Springbank.

Blended scotch can use malted barley and grain whisky to create a more palatable, consistent flavor. Blended scotch makes up 90% of this spirit’s sales. Just a few of the big names include:

  • Johnnie Walker, Chivas Regal and Ballantine’s.

    • Vatted scotch is simply single malts blended with other single malts. Two producers to look for:

  • Johnnie Walker Green Label
  • Compass Box

Keep your scotch consumption slow and long, enjoy the intricate flavors that seem to change as that single cube of ice melts into your favorite rocks glass. I prefer single malt scotch, but I strongly suggest trying all three styles and finding what is right for your palate, whichever isn’t your favorite can always be poured for friends and family.

In closing, I raise my glass with a traditional toast, “Slainte!” Loosely translated, it means “to your health” in the homeland of my drink of choice. Here is to a great new year of drinking in 2013!

Next week: Ale or Lager, what are you drinking?

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
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Our Spirits Enthusiast: Matt Bosma

4 Jan 2013

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Matt Bosma in his element


“To savor a whiskey, then to hear how it was created, is instructive and enjoyable. To talk afterward with the distiller or blender is even better. To drink socially with the distillery workers in their local pubs is a pleasure that lingers like the finish of a robust bourbon or a fine malt.” Michael Jackson

I believe that this statement works for all of us working in or buying from the alcohol industry. Distilleries, wineries and breweries, we all enjoy our beverages, especially those that have a story behind them. The beverage industry supplies me with an income, a passion for great tasting liquor, wine and beer, it has even given me the opportunity to get my certification from the “Court of the Masters” somelier program. The past 14 years of Restaurant drink slinging and beverage retail have lead me to this blog.

Cocktail anyone?


What does Matt drink or have a true passion for? I will give you a quick overview now.

  • Vodka: Clean, unique flavors for specialty cocktails, small producers.
  • Bourbon: Booker’s, Jack Daniels single barrel, Angels Envy, Ridgemont Reserve 1492. This list could go on for quite a while.
  • Scotch: Singlemalt, Islay, Smokey…… But I also appreciate innovative use of unique wine barrels. IE. Gaya, Sauternes, Sherry and Port casks.
  • Beer: Belgian, German hefe, IPA (love small craft breweries)
  • Wine: Zinfandel, Chardonnay, Syrah, Petit Sirah (I am a big BBQ lover so I need lots of flavor to match up to the rubs and sauces used on my food.

I cant wait to keep writing about new cool items at The Wine Club, stay tuned for weekly updates.

-Posted by Matt Bosma, Spirits Specialist, Santa Ana
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A Perfectionist Working His Art

13 Nov 2012

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Azienda Agricola Meroi Davinor

Recently, I had the pleasure of meeting a true artisan of winemaking. Paolo Meroi and his son Damiano work tirelessly in their winery. Paolo is a man who is dedicated to creating excellence in the vineyard, cellar, and bottle. His vineyards span some 14 hectares in and around the town of Buttrio in the Colli Orientali district of Friuli in Northeastern Italy. The secret to his success are miniscule yields and organic production. He uses a unique oak regimen on both his whites and reds, often passing them 3 or more times through different woods and aged barrels.
His 2011 Pinot Grigio ($24.99) is truly the epitome of the heights this grape is capable of. This wine has ripe fruit and a delicate balance of mineral, acidity, and oak. There is a subtle complexity that cannot be understated – a quality normally lacking in so many Pinot Grigio.
Truly remarkable is the 2010 Sauvignon Blanc ($34.99) Straw yellow with greenish hue, an explosive bouquet and beautiful balance between the aroma of greens and white peach, rich and crisp with a great acid profile. It pairs with starters like fresh asparagus and light dishes.
The 2009 Ros di Buri (94 points WA-$48.99) was absolutely stunning in length, depth, and complexity. It was one of those “A-Ha!”moments that we as wine people live for. It has everything that describes the very essence of great Italian Merlot: “Sexy and supple, the 2009 impresses most for its length and fabulous overall balance. Graphite, licorice, white flowers, smoke, tar and new leather wrap around the finish. The intense, mineral-drenched finish is totally striking.” Antonio Galloni -Wine Advocate These wines are outstanding in every way and I hope you take the opportunity to try these works of art.

This is a terrific producer that makes tiny quantities of wine.

-Posted by Brian Holowka, Italian Specialist, Santa Ana
Current offerings on Meroi on our website.

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Producer Highlight – Weingut Egon Muller

8 Nov 2012

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egonMullerScharzhofberger

Egon Muller

There are many great producers from Germany yet no one seems to be as
revered as Egon Muller. Since 1797, the Muller family has crafted
wines that have earned the respect of winemakers and wine lovers alike
from around the world. From their 8 hectares of vineyards in the Saar,
he produces some of the most astounding wines that are just made even
more breathtaking with time – they are built to last. Even his QbAs
age 15 years easy!

WiltingenUpperMosel

The Dramatic Mosel Vineyards - Top of Wiltingen, Upper Mosel


The 2011 vintage for Germany is one of harmony, balance and
complexity. Quite a departure from the intense acid and soaring sugar
found in the 2010s. The wines are graceful and balanced and many are
charming upon release. As for Egon Muller, it was a vintage of
outstanding sweet wines. In fact, Herr Muller produced 4 different
TBA’s this vintage (!). This doesn’t mean that the rest are not of the
same superior quality, though. In fact, his 2011s outdid the ’10s at
the lower pradikat levels. No small feat considering that, for the
2010 vintage, John Gilman of View From the Cellar called Egon Muller’s
wines “utterly profound” and “amongst the greatest handful of wines to
be produced at the estate during the tenure of Egon Müller III”.

We are very fortunate to be able to get a little of Egon Muller’s
2011s. With his reputation comes a hefty price (if you can even find
his wines!). They are so worth it, though! Pricey versus most German
wines but surely some of the most ageable and profound wines you will
ever encounter.

-Posted by Anselmo Valte, San Francisco
Current offerings on Egon Muller on our website.

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Best White Wine of the Year – Terlano Quarz

27 Sep 2012

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Südtirol

Quartz Rich soil of the Suditrol

I realize we are only three-quarters through the year but I continue to be so impressed with a wine that I am announcing my white wine of the year early. I am convinced the greatest sauvignon blanc comes from Italy. The Terlano Quarz, named for the quartz-rich vineyard soil in the Suditrol area of Alto Adige. I have tasted this wine 6 times this year, including at a Beverly Hills trade event where a Master Sommelier compared the Quarz to the great Dageneau Sancerre Silex wine from France.

terlanQuarzLabel

Brian's White Wine of The Year - Terlano Quarz 2010

The Terlan wins out because of the intensity in the bouquet and on the palate and the excitement it produces with its ripe citrus and sweet grass aromas, the 50 second finish…and the price. Golden straw in the glass, it has a complex nose of apricot, white peach, papaya, lime and red grapefruit, and herbal aromas of sweet lemon grass, mint and green tea. Flinty mineral tones emerge in the background along with a hint of salt air. On the palate, the wine offers up juicy vibrant fruit with a delicate yet deliberate minerality. This wine is pure class and elegance. Don’t be afraid to decant this for 20-30 minutes to allow its flavors to emerge.

Where else can you taste the greatest version of a varietal in the world for less than fifty dollars? I have put this wine to the test again and again, with the same result… It will not disappoint. My white wine of the year – 2010 Terlan Quarz

$49.99 – Available now!

-Posted by Brian Holowka, Santa Ana

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