AIM Blending: Right Place to Get High Quality Industrial Blenders

If you are looking for high quality industrial blenders, visiting AIM Blending Technologies, Inc and seeing their blending products can be a great choice to take. As experienced and world class leader in the manufacture of commercial blending and processing equipment, AIM Blending Technologies produces superior quality, innovative products, guaranteed value for your money, competitive pricing as well as timely delivery to any client in a wide range of industrial markets.

It is important to have reliable blending and processing equipment if you are processing commercial facilities so that you can create consistent products every day. As a result, AIM Blending take so much consideration and time to create high quality industrial blenders. In this case, it offers various commercial processing equipments for your blending and mixing needs. They provide the best product which can be valued in the industry and they also promise it behind.

AIM Blending offers huge selection of industrial blenders and also blender consultation services. That’s why if you are in the market of industrial blending machine, you should try visiting the experts of AIM Blending and find out how it is the best choice for you. When you need to upgrade or replace your ribbon blenders, you can also ask AIM Blending team to assess your specific needs and then produce such blending equipment which meets your specifications. AIM Blending team will make sure that you will get the ideal blending solution for your manufacturing needs.

Moreover, there are some points that make AIM Blending different from others. First, their ability to listen the customers is certainly a great tool to create the most sophisticated products. Second, they will focus on their customers’ services in all departments so that they can offer high quality support before as well as after machine placement. The last, they offer highly competitive pricing.

Building Your Restaurant in the Area around Canada

Starting your restaurant business is not as easy as you think since there are a lot of things that you need to prepare, starting from the menu, the concept, even for the furniture that you want to use. For the last one, the furniture is one crucial part that you need to consider since the furniture should be matched with the overall style and theme that you want to show from your restaurant. If you are going to start your restaurant business in Canada or surrounding area, then you will need the restaurant furniture from a Canada supplier.

There are some reasons why you might want to choose the Canadian supplier for your furniture stock for the restaurant. The first one is of course because of the close location when you want to visit the store. If you pick the Canadian supplier which is close to your new restaurant, you will be able to check all of the furniture that you might want to buy. As an addition to that, you will not need to worry about being tricked.

The next reason is because you might be able to get a lot of options for your new restaurants. When you are looking for some things new, then you will need to make sure you already have the concept in your mind. You can simply pick many options that you might need for your restaurant. The last one is that you can surely get the cheaper price since the delivery will be free most of the time. If you are choosing the other furniture stores that are far away, they might give you the additional charge for delivery and shipments and that can be something annoying sometimes. Therefore, try to consider using the Canadian supplier when you want to start your restaurant in Canada.

 

Sparkling White Wine

1111Don’t know your Pinot Noir from your Pinotage? These introductory works give budding oenophiles a head start

THE MOST POPULAR wine books are beginner’s guides, a publisher once told me. Whether directed at “dummies” or filled with factoids designed to appeal to millennials, these introductory works can give a tyro wine lover a terrific head start and hopefully inspire a lifelong love of wine.

Some of the beginners’ books I’ve selected below are updates of old favorites, while others are newcomers that bear a little resemblance (or a lot) to their literary forebears. Any one of them might please the wine novices in your life.
How to Fake Your Way Through a Wine List

Katherine Cole (Sterling Epicure), $18

This book is appealing and nicely designed, but you might not want to take it along to a steakhouse or bistro as a furtive under-the-table read. It’s a bit too general and much too large (7.8 inches by 5.5 inches) for that. Nervous restaurant-goers would be better off reading it at home and jotting down notes from the color-coded tables of wine pairings. Sample: Ms. Cole recommends Penedès Cava, Tavel Rosé and Zweigelt to accompany smoked fish. For broccoli and green beans she has even more suggestions—18 to be exact, which is pretty impressive, if a tad hard to believe.
The Off Duty 50: Global Holiday Gift Guide

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Ms. Cole also includes profiles of a number of specific, if sometimes oddly chosen, wines. I understand writing about white Burgundy but why Margaret River Cabernet or Western Cape Pinotage? Are these wines she thinks readers want to or should know more about because they are comparatively obscure, or is she using them to fill out pages?

Even so, readers will find the tone chatty and familiar. It’s like a snappier version of an earlier—and more comprehensive—book, “What to Drink with What You Eat,” by Andrew Dornenburg and Karen Page (2006, Bulfinch Press).
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Wine For Dummies

Ed McCarthy and Mary Ewing-Mulligan ( John Wiley & Sons ), $23

With its cheap paper stock and absence of illustrations, this book may lack the visual appeal of other beginners’ guides, but “Wine for Dummies” has plenty of useful information, all written in the no-nonsense tone of an educational work. Which makes sense: Ms. Ewing-Mulligan is the head of the International Wine Center, a New York-based school.
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More than 1 million copies have been sold since the book debuted 20 years ago, said Ms. Ewing-Mulligan. And it has inspired a number of related works from the authors, including “Red Wine for Dummies,” “White Wine for Dummies” and “French Wine for Dummies.”

Although this latest edition—the sixth—contains much of the same information as earlier versions, the husband-and-wife team said it includes updated details on vintages and wineries as well as expanded coverage of up-and-coming wine countries such as South Africa, Argentina and Chile.
The Wine Bible

Karen MacNeil (Workman Publishing), $25

There have only been two editions of this impressively proportioned tome, first published in 2001. A revised and updated version was released in October at nearly 1,000 pages. “The Wine Bible” is about the size of the Good Book, and this revision was four years in the making, according to Ms. MacNeil.
Full Bodied // Three for True Wine Buffs

In a year chockablock with new wine books looking beyond the basics, these three stood out:

Hungry for Wine

Cathy Huyghe (Provisions Press), $22

There aren’t many (any?) wine books whose pages reference war, apartheid and poverty, but Cathy Huyghe includes them all, wine glass in hand. It’s personal and political—with tasting notes.

Vino Business: The Cloudy World of French Wine

Isabelle Saporta (Grove Press), $26

An investigative journalist takes on the French wine industry from Bordeaux to Burgundy, with some sharp critiques and a few shocking revelations.

Thirsty Dragon: China’s Lust for Bordeaux and the Threat to the World’s Best Wines

Suzanne Mustacich (Henry Holt), $32

This page-turner takes on widely criticized Chinese business practices and profit-focused Bordeaux wine producers.

These pages contain a tremendous amount of information and history, and the tone is matter-of-fact. Only the tasting notes fall short, with no specific vintages cited and a tone that is jarringly melodramatic. For example, in the tasting note on Château de la Grille Chinon, Ms. MacNeil writes: “tightly wound at first, it unleashes itself in a whirlwind of moves as though it were, itself, a martial art.” And in her note on the legendary Spanish red Vega Sicilia Unico, Ms. MacNeil reminisces: “A few years ago in a vertical tasting going back to 1948, I was so stunned by the aliveness of the wines that I had the rather strange, out of the body feeling that I was not drinking the wine—it was drinking me.” To which all I can say is “Yikes!”
Wine Folly: The Essential Guide to Wine

Madeline Puckette and Justin Hammack (Avery), $25

This fact-packed, self-described “Wine Bible for the 21st Century” is full of fun graphics and fun—if sometimes seemingly arbitrary—facts. Does it matter to many wine drinkers that there are 456,000 acres of Grenache in the world? Maybe not. On the other hand, it’s a clever idea to graphically represent sparkling wine sweetness levels with teaspoons of sugar.

Following a pattern that is standard for wine books, “Wine Folly” is divided into wine styles (light-bodied, aromatic, etc.), then into specific grapes and wine regions.

Each grape has its own colored flavor wheel, with descriptors such as açai berry, cigar box and tar. Regions, meanwhile, are mostly illustrated by maps and accompanied by interesting, if sometimes confusing and contradictory, notes. For example, I’m not sure lovers of Australian Shiraz will actually like Pinotage, as Ms. Puckette and Mr. Hammack suggest. In fact, I’m not convinced anyone outside of South Africa will like this South African red grape, which smells like nail varnish or worse. In another instance, the duo states: “The Rhône Valley is mostly known for leathery and fruity Southern Rhône blends.” I’ve rarely encountered a wine that’s both leathery and fruity, but maybe that’s just me.
Windows on the World Complete Wine Course

Kevin Zraly (Sterling Epicure), $28

When it comes to beginners’ wine guides, “Windows on the World Complete Wine Course” is one of the perennial best. The World Trade Center restaurant that gave this book its name is sadly gone forever, but the spirit of the place lives on in these pages.

Kevin Zraly, who started at Windows on the World in 1976 as wine director, is a world-class teacher who has mentored some of the best wine educators in the business.

The most recent version of Mr. Zraly’s book, a 30th-anniversary edition published last year, follows the same format as the eight-week course he still teaches, now at New York’s JW Marriott Essex House, with all of the major wine regions outlined.

Each “class” concludes with a quiz, which can be challenging for readers who aren’t paying careful attention. Sample: “What percentage of Port is vintage Port?” or “What is the formula for a great Pinotage?” No answer key is offered (answers can be found throughout the book) and, according to Mr. Zraly, no student has ever requested one.

Holiday Gifts For Wine Lovers 2015: 15 Ideas For The Wine-Connoisseur In Your Life

Sparkling White Wine

It’s beginning to look a lot like Christmas — and Chanukah, too! While many eager consumers have begun, if not finished, their holiday shopping there are always a few left fumbling over what to get that particular friend, family member or loved one. Well, readers, look no further because we at the International Business Times have got your back.

Everyone knows what a major role wine plays in the holidays. Whether you’re enjoying a nice glass of red or white around the table with the people you love or drinking it to evade difficult questions about your dating life and/or career. Perhaps someone close to you is just a self-proclaimed wine connoisseur. Regardless, here are 15 wine-related gifts guaranteed to please:

1. Wine Wipes available on Amazon. $7.99

While these aren’t exactly a big ticket item, they’re the perfect stocking stuffer or little add-on for anyone who love red wine, but doesn’t want stained teeth in photographs.

2. Wine Sippy Cups from Give Simple. $9.75/cup

Sure, you’re old enough to enjoy an adult beverage, but why not drink it out of this grown up version of a childhood favorite? The wine sippy cup is perfect for anyone who enjoys a tailgate, but doesn’t want to sip their wine from a red plastic cup.

3. State Slate Bottle Stopper from Uncommon Goods. $10.00

Perhaps you have someone on your list who loves wine and also happens to have just made a big move or simply has a lot of state pride — buy them this adorable and affordable wine bottle topper to remind them of their roots.

4. SipCaddy Bath and Shower Portable Cup Holder available on Amazon. $13.95

Whether you’re sipping a glass of wine in the bath or drinking while you shower before a long night out the SipCaddy Portable Wine Holder is the perfect gift.

5. Wine Ice Cream from Mercers Dairy. Price varies based on size.

Yes, you read that right. It’s ice cream, it’s wine, it’s every wine lover’s dream come true and it comes in a variety of flavors to please any pallet.

6. BigMouth Inc.’s Ultimate Wine Bottle Glass available on Amazon. $16.33

We’ve all been there: you have a hard day at work and think, “Gee, I could really go for a glass — no, bottle — of wine right now.” BigMouth Inc. gets that and that’s why they’ve created this product.

7. Merlot Infused Coffee from Uncommon Goods. $19.95

Most people may not think of wine and coffee as the perfect pairing, but they go together better than you’d think.

8. Wine Glass Holder Necklace from WineEnthusiast.Com. $24.95

Perfect for parties, tailgates and more the Wine Glass Holder Necklace allows the wearer to chat, get things done and move about without the fear of losing their glass or spilling.

9. Two of a Kind Jeweled Bottle Stopper from Kate Spade. $25.00

It’s cute, it’s functional, and it’s got a lot of sparkle — who wouldn’t love this?

10. The WineRack available on Amazon. $29.99

Running is challenging and, quite frankly, not always the most enjoyable experience. Buy the avid runner/wine-enthusiast in your life the WineRack sport bra and we guarantee they’ll never complain about hitting the pavement again — just be sure they’re running responsibly.

11. Wine Chilling Wands from Williams-Sonoma. $31.96

To be perfectly honest, these are genius. After three hours in the freezer this stainless-steel device is ready to cool any glass of wine down to an ideal drinking temperature fast and easy.

12. Wine-O-Saur Wine Bottle Holder from Uncommon Goods. $45.00

Do we even really need to explain why this is here? Not only is it adorable, but it’s functional. Pair this gift with a bottle of the receiver’s favorite wine and you’re sure to hit a homerun.

13. Bicycle Wine Rack available on Etsy. $34.00

Perhaps you’re shopping for someone who loves wine and frequently travels by bike. Never again will they have to risk losing their balance while trying to hold a bottle of wine in one hand and steer a bike with the other.

14. Saturn Glass from Super-Duper-Studio. $52/glass

These glasses may be a bit on the pricier side, but they’re well worth it. The design makes the glass virtually spill-proof and, let’s be honest, who couldn’t use a little assistance from their glass wear after a few drinks?

15. Wine Sack from Uncommon Goods. $69.95

Because sometimes a girl wants to sip her wine on the go, you know?

 

Wine by the glass, done right, can be better than a bottle

barHow often do you run into a friend and decide to have a glass of wine together? Depending on where you go, you could get something incredibly delicious and surprising, or something uninspiring — or mediocre and overpriced.

It’s no secret that for years restaurants have been buying cheap wine, pouring it by the glass, and jacking up the price. The perception was that anybody who opted for wine by the glass was either not much of a drinker or unsophisticated about wine. For many restaurants, the wine-by-the-glass program was an afterthought, just another way to make money. That’s not necessarily the case anymore.

Caroline Styne and Suzanne Goin opened A.O.C., one of L.A.’s first dedicated wine bars, in 2002. “From the beginning,” says Styne, “the focus has always been on having really great wines by the glass, things I want to drink.” Her husband doesn’t drink, so when the two go out to dinner, she orders by the glass. “It’s disappointing when a restaurant puts a throwaway out there as a wine by the glass, instead of something really interesting.”

Styne is not alone in taking her wine-by-the-glass program very seriously. Many good restaurants offer 20, 50 — even 150 wines by the glass. They buy a case or two of each wine, and when that particular wine is gone, refresh the list with something else. Pours are more generous too.

Certainly, it’s a lot more intimidating to buy a bottle than to buy a glass. Restaurants and wine bars with solid by-the-glass programs encourage customers to try something unfamiliar. “It makes dining out a lot more fun than it was before,” says Claudio Blotta of Barbrix in Silver Lake. “You can try a varietal or a wine producer you don’t know without breaking the bank.”

(About that bank: Make sure when the server waxes poetic about the Cabernet or Nebbiolo the restaurant is pouring by the glass, you hear the price before you order. You can always look it up on your smartphone via wine-searcher.com or another site before you order that glass of wine. If the markup is more than three times the retail price, you’re better off ordering a bottle.)

But how do you choose from a list 150 wines long? To narrow the options to three or four — or sometimes just one — Matthew Kaner of Bar Covell asks questions: Would you like the wine to be fruity or not fruity? Lighter in body or more full-bodied? By doing that, he tries to figure out what sort of wine would be right. And he’s smart enough to realize it’s not about him. “I think wine directors have trouble understanding it should be all about the customers. The ideal is to propose wines that are not only our passion but what people are looking for.”

“The beauty of the concept,” says Styne, “is that you’re not married to a bottle of wine all night.”

A Courvoisier Fashion Party with Rosario Dawson and Friends

NEW YORK, NY - NOVEMBER 11:  (L-R) Actress Dascha Polanco, artist Jack Laroux, and actress Rosario Dawson attend Courvoisier Cognac's Exceptional Journey Campaign Celebration on November 11, 2015 in New York City.  (Photo by Thos Robinson/Getty Images)

Unfiltered loves a party, especially when we get to spy on our favorite celebrities and find out that, “Hey, they drink Cognac … just like us!” And so it was that Unfiltered snuck past the velvet rope at Courvoisier’s “Exceptional Journey” party last week at Industria Superstudio in New York’s confusingly chic Meatpacking District for a glimpse at life in high fashion. Unfiltered, who wore not-black and whose visible skin was not-inked, apparently missed a memo, but the beautiful people didn’t seem to mind, as everyone was there to celebrate the unveiling of two Courvoisier-sponsored artist collaborations (and drink cocktails created by the Cognac brand’s national mixologist ambassador, Zahra Bates).

Exceptional Journey brought together American cubist painter Jack Laroux and French waterproof outerwear icon K-Way to create a Courvoisier-branded limited-edition jacket featuring a print based on Laroux’s painting Poseidon, and fashion house En Noir collaborated with creative studio Bonsoir Paris to create a series of black-and-white photos that were on display. Actresses Rosario Dawson and Dascha Polanco spent the night testing out new dance moves in the K-Way jacket while Unfiltered chatted up Laroux, who told us he’s always wanted to design a wine label, and Bates, who hinted that Courvoisier itself might be getting a redesign for 2016. (Somebody should maybe introduce those two?) Unfiltered looks forward to Courvoisier’s new look; we’ll leave the haute couture windbreakers to the stars until then.


Vineyard Vandals Strike Bordeaux

On Nov. 11, Loïc Pasquet, a 39-year-old vintner in Bordeaux’s Graves, gazed at his 6-acre plot of vines in horror. A vandal had come in the night and cut 500 vines off at the root. The vines were Castets, a grape variety once common in Bordeaux, but now nearly forgotten. “These vines were a historical treasure for all of Bordeaux,” Pasquet told Unfiltered.

Regulations governing Graves AOC wines means he must label the wines as Vin de France, but he works with the Graves syndicate as a pilot program for reintroducing old varieties. His Liber Pater wines have sold for more than $3,000 a bottle. Pasquet acquired the vines from a national conservatory near Montpellier five years ago, and planted them directly in the deep gravel and sandy soil, exactly as vintners used to do. “We haven’t had any problem with phylloxera,” he said.

The vines not only represented considerable investment, but were emblematic of the adventure he’d embarked on when he became a vintner in 2004: to recreate the taste of pre-phylloxera Bordeaux. He eschews tractors for mules and horses. The vineyards are organic and planted more than double the allowed density. And he uses the varieties planted at the time of the 1855 Classification. “When the 1855 Classification took place, there wasn’t any Merlot in the classified growths,” said Pasquet. “A wine region should retain the unique taste of its wine; it’s part of our civilization. I’m against globalization and uniformity in taste.” So far, the gendarmes of Cadillac have no suspects. “It could be anyone,” Pasquet said. “Jealousy. Someone who’s against what I’m doing with old vines. Or just a crazy person.”


Record-Setting Hospices de Beaune Auction Supports Victims of Paris Terror Attacks

The annual Hospices de Beaune charity wine auction, held by Christie’s in the heart of Burgundy, topped its previous all-time high this past Sunday, Nov. 15, raising $11.7 million. The top lot was a 288-liter barrel of the 2015 Corton Renardes grand cru, which sold for $510,860, a third of which will support victims of the recent terrorist attacks in Paris. The proceeds of this top lot, known as the “Pièce des Présidents,” were split this year, with the remaining money going to fund cancer and stroke research. In a somber but defiant mood, the bidding was preceded by a moment of silence and collective singing of “La Marseillaise.”

The Hospices de Beaune, which was created in the 15th century with the blessing of the Duke of Burgundy, Philip the Good, hosts the annual wine auction the third week of every November. This year, bidders, which include both private collectors and négociants, chose from 46 grands crus and premiers crus represented by 458 reds and 117 whites.

The best wines Wine Expo unveiled

Moncton, 4 novembre 2015 - Des verres de vins prêts pour l’évaluation des conseillers en produits d’Alcool Nouveau-Brunswick à l’Expo vins et gastronomie du monde de Moncton. Une liste des meilleurs vins sera publiée jeudi en matinée. Acadie Nouvelle: Jean-Marc Doiron

Moncton, November 4, 2015 Glasses of wine ready for the Evaluation of New Brunswick Alcohol Product Consultants at Expo wine and gastronomy in the world of Moncton. A list of the best wines will be released Thursday morning. Acadie Nouvelle: Jean-Marc Doiron

Alcool New Brunswick unveiled its list of the best wines offered this weekend at the Moncton Wine Expo. The list was compiled from the evaluation of 110 wines by 19 counselors product NB Liquor. They tested 110 wines blind, Tuesday and Wednesday.

Ten wines, five reds and five whites were selected in six categories of style and four price categories.

In the category of best red wines for special occasions ($ 20 and up), the Austin Hopes Syrah 2012 from the Paso Robles area of ​​California that won top honors. It is offered Friday and Saturday at temporary NB Liquor store at the Moncton Coliseum installed at a cost of $ 49.99.

In the white wine category for special occasions, Meiomi Chardonnay 2013 ($ 29.29) Copper Cane LLC, the Santa Barbara area of ​​California, won the first prize.

In red wine every day (under $ 20), the winner is the Mark West Pinot Black 2013 ($ 18.99) of Constellation Wines, always from California.

The best white wine every day is the Chloe Sonoma County Chardonnay 2012 ($ 19.99) of The Wine Group, another Californian producer.

Those seeking a rich and spicy red wine can try the Casa Concha Syrah 2012 Marks ($ 24.99), Rapel Valley in Chile, which has earned the honor in this category.

The title of the best light and fruity red wine has been made by the Liberty School Pinot Black 2012 ($ 26.99), Hope Family Wines, the California Central Coast region.

For his part, Louis M Martini Sonoma Cabernet 2011 ($ 22.99), the American vine E & J Gallo Winery, has won the category of large and bold red wines.

The best white wine is refreshing and Family Bougrier Vouvray 2013 ($ 19.99), the Family Bougrier SA, Vouvray AOC – Loire, France.

The category of aromatic white wines and sweet was dominated by Thelema Mountain White 2012 ($ 15.99), a wine from Stellenbosch in South Africa.

Finally, the best white wine rich and ample mouth is the Edna Valley Central Coast Chardonnay 2012 ($ 21.99), of E & J Gallo Winery.

In total, 330 wines from 13 countries will be presented at the 25th Expo wines and cuisines of the world.

The temporary NB Liquor store at the Moncton Coliseum will be open Friday from 13 am to 23 pm and Saturday from 10 am to 23 pm. Customers do not need to have a ticket for the big tasting to access the store.

From vine to wine …

2012From vine to wine: information on current events and changes in the world of wine, the wineries with restaurants, bistros, through enologists, technology, traders, supermarkets, wine shops, world markets (Europe, Americas, Asia ), figures, stories of women and men who make wine.

Great 2015 vintage (also) for sweet Bordeaux

The sweet wines of the Bordeaux region welcome, like their counterparts producers of white or red, a 2015 vintage of great quality. Last grapes during the harvest in Bordeaux, winemakers of the 10 names together under the banner “Sweet Bordeaux” welcome clusters on which harvested a beautiful botrytis (the fungus giving its specific aroma local grape) has distributed so homogeneous dramatically “after an exceptional weather in August and September.” “The wines are aromatic sorts first on the fresh fruit, minerals and high purity.” The Sauternes and Barsac, classified growths of Bordeaux, rejoice in clusters that have matured slowly, requiring two or three tries depending on the plot. According to officials of the appellation, “the harvest is approaching 2015 vintages 2009, 2010 and 2011” and “is characterized by a very good maturity and a rich aroma.”

The ampelographer Pierre Galet inducted into the Commanderie du Médoc, Sauternes and Barsac

At 95, Pierre Galet spent his life to identify and describe nearly 10,000 varieties around the world, from Brazil to Afghanistan and the Caucasus to Lebanon to be the only global encyclopedia of existing varieties. His encyclopaedia of vines, published by Hachette in 2000 and has just been republished by Editions Free & Solidarity is the reference book for descriptions of varieties, including illustrations and includes its ampelography Accurate (discipline student grapevine) practice regularly updated and reissued.

The Bordeaux wine he improves on the waves? To recall the experience of these Bordeaux wines that plied the Atlantic and returned to the port of Bordeaux most elegant, more refined, more pleasant to drink, the Lagarette castle AOC Bordeaux Coast grown biodynamically, created a special vintage wine called Atlantic: the two barrels for nine months have sailed on the ship Tres Hombres returned mid-October in Bordeaux every day by raising water temperatures and the air and wind strength and direction. After allowing the wine to rest, a comparative tasting will be held in late November to Lagarette Castle with a similar vintage to the Atlantic Cuvée – a wine of the same age, same grape, even barrel – exposed to the local winds and weather for nine months, voluntarily without doing anything.

A 100% Bordeaux wine bar JaponAprès three wine bars 100% Bordeaux called Le Bordelais in Shanghai, the first opened in 2012 and the last in 2015, after the Bar of Bordeaux New York, opened in 2014, the Interprofessional Council Vin de Bordeaux (CIVB) will open in March 2016 fifth bar, in Japan, in Fukuoka, twinned with Bordeaux since 1982. Called More Bordeaux Wine Bar, the bar is raised in particular by a son of the great French chef Joël Robuchon Robuchon Louis Abe Franco-Japanese 27 years.

“Good wine makes me sing”

The Bordeaux Feret editions, specialized in books on wine, publish “Good wine makes me sing” or the history of wine through the songs, from the origins to modern times, told by the journalist Sylvie Reboul, already author in Féret in 2005 Valley Wines of the Rhone and in 2008 the book Wine & music.

192 pages, 19.50 euros – www.feret.com

Wine on tour, rock portrait of the oenologist Stéphane Derenoncourt

Foreword by Iggy Pop, the book published by La Fabrique of Epure and co-written by Claire and Stéphane Brosse Derenoncourt, presents the life journey of the renowned Bordeaux oenologist and anachronistic as we listen to a disc. “Everything is rock at Stéphane Derenoncourt” is it proclaimed its way of life, its winemaker spirit, corporate culture, vision of wine in general and Bordeaux in particular. Rock accompanying the winemaker in his journey from Dunkirk to Bordeaux, he also assists the reader to discover the wine producer Domaine de l’A, and wine consultant with his company, Derenoncourt Consultants.

The WineAdvisor implementation raises funds to grow

WineAdvisor, labels recognition application and social network on wine created in Perpignan, finalized a waiver of € 500,000 funding from five private Business Angels, major players in e-commerce and distribution in France. Only available on the Apple Store, this first round will the imminent application development on Android and prepare for its introduction in the target countries (Germany, Britain, Spain and Italy). Once the label of the bottle photographed and recognized by the software from 2.8 million labels, users can assess their tasting and access to technical data and the comments and views of other members of the community. The user can also order directly from their mobile over 1000 references in 9000 champagnes and wines.

Sancerre candidates Unesco World Heritage

The vineyards of Sancerre, whose antiquity dates back to Roman times, would get Champagne, Saint-Emilion and Burgundy among the French wine regions classified as World Heritage. The application will be formalized on 31 October in Crézancy-en-Sancerre (Cher) and concerns the hills of Sancerre (AOC terroir), the peak of Sancerre and its cellars.

World Heritage recognition can take several years. The Sancerre region will first have to convince the Ministry of Culture to support their case by including it in the indicative list of France, indispensable first step in a possible classification by UNESCO of their 2,800 hectares of vines in red, white and pink.

Rabelais Chinon convenes for its festival “elementary Foods»

“The juice of the vine clarifies the mind and the mind,” said Francois Rabelais philosophized … Chinon convene the 5 to 8 November the father figure of the father of Gargantua and Pantagruel for four days and learned greedy festival. The Chinon decided to apply the lessons of one who never forgot that “knowledge” has the Latin origin “sapere” as “taste”.

This first edition of the Festival of “basic foods” will honor the tasting of wines of Chinon and conferences on the work of one who remains the best ambassador of this city and its vineyards on the hills at the confluence of the Loire and of Vienna. The humanist doctor, who laugh, eat well and drink well was the key to a thriving health and who knew how to marry popular and bawdy erudition and culture, will piously and gustatorily honored Saturday at the cocktail hour to La Devinière, his birthplace museum.

2015 vintage of the century in Alsace?

In Alsace wine professionals do not hide their enthusiasm about the 2015 vintage: “This could be the vintage of the century, as in 1947,” says Frédéric Bach, director of the Association of winemakers of Alsace. Others compare it to other great historic vintages such as 1971 and 1990. The rains that saved the vineyard after a heat wave, followed by a sunny late autumn, allowed to harvest grapes of exceptional quality “in a perfect health, “the Interprofessional Council of Alsace wines (MVIS) for whom” all conditions are met for 2015 is a great vintage. ”

Unlike the 2003 heat wave, the heat of the summer 2015 “has had no negative effects on the aromatic composition of the grapes,” adds CIVA, that “the great vintage of success” will include pinot noirs only red grape of Alsace, this year with silky tannins and a very deep color. But, given the weather conditions, for the third consecutive year, the Alsace vineyards expects a “small harvest” of the order of one million hectoliters.

NBC Rivesaltes sponsor for Halloween

2005 Time heritage, a natural sweet wine (VDN) domain Singla, was chosen by NBC to delight its guests to a Halloween cocktail, already pre-celebrated in the United States during the Today Show program. The owner of the Roussillon area, Laurent de Besombes Singla, based in Saint-Laurent-de-la-Salanque (Pyrénées-Orientales), rubs his hands. Sales increase in the US, where his VDN is already sold in 25 states, and hopes that this will impact in France, where the natural sweet wine “bad press.” “At home, in Roussillon, it is known that VDN is good in ten years,” he says. Its manufacturing process (once addition of alcohol fermentation started) “is one of the oldest known, since it dates from the thirteenth century when the region belonged to the Kingdom of Majorca” …

Everything You Need to Know About Wine Cocktails

For years, wine cocktails got a bad rap, and it was almost exclusively because of a thing called the wine cooler. Like yacht rock and The Golden Girls, wine coolers are associated with a different time in American culinary history, a time before artisanal cocktails and craft beer were listed on every other restaurant’s menu.

Now the butt of jokes, wine coolers are made from a combination of wine, fruit juice, carbonated water, and sometimes sugar. But trace the history of the wine cooler and it leads to the wine spritzers of Eastern Europe and tintos de verano of Spain. Since the 1980s wine coolers have been mass produced, bottled, and sold in six-packs; they come in dozens of shades of pink and many different, often sickly sweet flavors.

Thankfully, the wine cooler is not the only wine cocktail around. The history of wine in cocktails is as old as civilization itself: Once early man discovered that fruit juices fermented into a boozy beverage, it was only a matter of time before the concept of distilling to further enhance a beverage’s ethanol content was realized. Prior to the successful advent of alcohol distillation in the 13th century, it’s likely that humans got drunk off of wine and wine mixed with other liquids, honey, spices, and herbs.

Wine is an indispensable cocktail ingredient.

By definition, at base, a cocktail consists of a distilled spirit, sugar, and a bitter. Though this definition is no longer commonly employed, it’s an easy way to see how wine can fit into a cocktail, either as the distilled spirit (brandy), a sweetener (sparkling wine), or the bitter (vermouth). On top of its base ingredients, a cocktail can contain any number of liquids, fruits, infusions, dilutions, and flavorings. Wine, or a beverage made from wine, adds complexity to the sharp taste of high proof spirits, and is an indispensable ingredient behind the modern bar.

Regular young or aged wine sometimes finds its way into cocktails. For example, the classic French aperitif known as the Kir is a combination of crème de cassis (a black currant liqueur) and white wine. But most wines used in cocktails today are sparkling, fortified, aromatized, or distilled spirits made from wine. It’s a mistake to think a cocktail that contains wine is lower in alcohol content than one that does not. This is sometimes the case, as in a spritzer or sangria, but not the case in a Sidecar or French 75.

Here now is a primer to the most common ways wine is used in cocktails today, starting with the precursor to the much-maligned wine cooler of the ‘70s and ‘80s, a popular wine cocktail known as a spritzer.

Wine Spritzer: A combination of wine, usually white or rose, and bubbly water served chilled.

As with most alcoholic beverages, the history of the wine spritzer is murky. It may have originated in Hungary in the mid-1800s, but most certainly appeared somewhere in Eastern Europe during that century. According to The Sage Encyclopedia of Alcohol: Social, Cultural, and Historical Perspectives, spritzers are German in origin. Because the drink  of the ease of its preparation and consumption, spritzers spread quickly throughout the wine drinking world. As previously mentioned, they led to the advent of the wine cooler, a tainted version of the classic drink. Numerous variations exist. Here are the most notable:

  • Tinto de verano (Spanish): Red wine mixed with bubbly water, served chilled. Sometimes Sprite or another soft drink is used in place of carbonated water. The literal translation means “red wine of summer.”
  • Süssgespritzter (German): A combination of wine and fizzy lemonade.
  • Fröccs (Hungary): The Hungarian repertoire of spritzers is vast and calls for specific proportions of wine to bubbly water or other ingredients. For example, a Újházy fröcss (‘Ujhazy spritzer’) is made from 20 mil. of wine plus a type of pickle juice; Macifröccs (‘teddy bear spritzer’) is a combination of red wine, soda, and raspberry syrup.

Fortified Wine: A wine to which a distilled spirit, usually brandy (a distilled wine), is added.

Fortified wines are incredibly versatile. They are often consumed as is, but can add a sweet base or bitter note to cocktails. There are several major types, but only sherry is commonly used in mixed drinks.

Sherry: No other fortified wine has gone through a revival as robust as sherry’s. In recent years, bartenders and sommeliers have highlighted obscure sherries on separate lists and dedicated sections of cocktail menus to sherry cocktails. According to Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, sherry is produced in Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. The process of fortifying sherry depends upon the type of sherry (fino, Manzanilla, amontillado, palo cortado, oloroso, Pedro Ximénez, or moscatel). At some point during the production of each type, brandy is introduced to the fermenting liquid. This both raises the beverage’s alcohol content and halts the fermentation process, in a way setting its taste so that the flavor and alcohol content does not continue to evolve.

Sherries [Photo: Shutterstock]

Sherry has historically been misunderstood in the U.S. as a hyper-sweet wine; in fact, traditional, unblended sherries are rarely too sweet. In Sherry, author Talia Baiocchi writes: “There is no other wine in the world whose spectrum is more versatile and wildly contrasting, and no other that defies an easy explanation quite so well.” There are dozens and dozens of cocktails that use sherry today. Here are a select few:

  • Sherry Cobbler: The renaissance of this classic drink is credited to cocktail historian David Wondrich. It’s a combination of sherry, sugar, and citrus, shaken and served over crushed ice.

  • Adonis: A cocktail created in New York and named for the first Broadway musical to run for more than 500 performances. It’s a combination of dry oloroso sherry, sweet vermouth, and orange bitters.

  • Lankershim Fizz: A frothy combination of gin, Pedro Ximenez sherry, simple syrup, lemon juice, an egg white, and club soda.

  • La Perla: In The PDT Cocktail Book, Jim Meehan writes that the combination of reposado tequila, manzanilla sherry, and pear liqueur was invented within the last decade by Jacques Bezuidenhout and named after Tomas Estes’s bar La Perla in London.

Madeira: A fortified wine — usually made from Malvasia, Bual, Verdelho, or Sercial grapes — produced on the Portuguese archipelago in the north Atlantic Ocean. It is often consumed as an aperitif or digestif and used in cooking, but may also be used in mixed drinks, especially in punch, according to David Wondrich in Punch: The Delights and Dangers of the Flowing Bowl.

  • Quoit Punch: A 18th century creation. A combination of lemons and their juice, sugar, Jamaican rum, cognac, and madeira.

Marsala: A dry or sweet fortified wine produced in Sicily near the city of Marsala made usually from Grillo, Inzolia, Catarratto, Perricone, Calabrese, Nero d’Avola, or Nerello Mascalese grapes. It is classified by age and color, from Oro (golden) and Ambra (amber) to Rubino (ruby). It is aged for anywhere from several months to five years, and while it is often used in recipes for sauces, stews, and sweets, it does not often appear on cocktail menus.

Aromatized wine: Fortified wine that has been flavored with spices, herbs, or flowers.

Aromatized wine is often served as part of a mixed drink or is diluted in some way. It is also often served as an aperitif. Aromatized wines, which historically were used as medicine, tend to be strongly flavored and can be bitter, making them a perfect foil for strong liquors in a mixed drink. Others, like Barolo Chinato, are sipped as is, no mixer needed.

Many aromatized wines are steeped with quinine, a flavoring derived from cinchona bark. Quinine gives tonic water its somewhat bitter taste, and has the added distinction of causing liquids to glow in the dark. These are the most common aromatized wines that are mixed into cocktails.

Quinquina: An Italian aromatized wine flavored with quinine.

Americano: An Italian aromatized wine flavored with gentian root, which imparts bitterness in addition to the quinine.

Vermouth: From the German word for “wormwood,” vermouth is an essential ingredient of the modern bar. Most vermouths do not contain wormwood, but get their bitterness from other herbs and spices. Vermouth comes in many styles, including light, dry, sweet, and red. The beverage was first bottled in 18th century Italy and remains a crucial ingredient in the classic gin martini. Other notable vermouth-based drinks include:

  • Vermouth Cocktail: Vermouth and bitters.
  • Manhattan: Rye, whiskey, or bourbon, vermouth, bitters (there are many variations).
  • Gibson: Gin and vermouth garnished with a cocktail onion.

Lillet: According to The Wine Bible, two French brothers created Lillet in 1872 when they blended Bordeaux wine with a mixture of macerated fruits and a bit of quinine. Now protected under AOC guidelines, it is only produced in Bordeaux and the recipe for Lillet is a company secret but is said to include green, sweet, and bitter citrus along with cinchona bark (quinine). Lillet Blanc is made from Sauvignon Blanc, Sémillon, and Muscadelle; Lillet Rosé contains Muscatel, Sauvignon Blanc, and Semillon; Lillet Rouge is made from Merlot and Cabernet Sauvignon.

  • Lillet Cocktail: A combination of gin and Lillet.
  • Vesper: Gin, Lillet, and vodka, stirred and served up

Sangria: A Spanish beverage that combines wine with cut up fresh fruit.

Traditionally brandy, a distilled wine, is also added. Sangria is considered an aromatized wine. There are white wine versions, sparkling versions, and red wine versions and, while the drink is usually served cold, it is also sometimes served warm.

Perennially in vogue, Spain’s most famous cocktail is best known as a sweet, wine-based, punch-like beverage seasoned with fresh fruit. No one knows exactly who first thought to drop slices of fruit into wine, but it was certainly a Spaniard. According to dozens of sources, the drink was formally introduced to the U.S. at the 1964 New York World’s Fair. Last year, the European Parliament passed a law that defines true sangria as a wine-based beverage that comes from Spain or Portugal.

Sparkling Wine: Wine made fizzy due to the addition of carbon dioxide. The gaseous bubbles in sparkling wine are a result of either carbon dioxide injections or natural fermentation.

The only constant in a cocktail that involves sparkling wine is that it’s served chilled.

Champagne: The most elegant of all sparkling wines, true Champagne is only produced in Champagne, France. The distinction of the region has to do with the flavor profile of the final wine. It’s may be a shame to mix a fine Champagne into a cocktail, but many hard alcohol-based drinks benefit from a bit of effervescence.

  • Champagne cocktail: According to the International Bartenders Association, this drink is composed of Champagne, sugar, Angostura bitters, brandy and a single maraschino cherry. Though it was likely invented in the mid-1800s, it’s popularity today could be attributed to its on screen success. It was one of two true cocktails ordered in the film Casablanca. The other was the French 75.
  • French 75 (Soixante Quinze): The measured combination of gin, lemon juice, sugar, and Champagne. Multiple sources write the cocktail was invented in France at the New York Bar in Paris by barman Harry MacElhone. It is named after the powerful French guns that shot 75 milliliter shells at the Germans during World War I, the drink is sometimes made with brandy or Cognac instead of gin.
  • Mimosa: Possibly the most famous of all Champagne cocktails, it’s the combination of orange juice and Champagne. Endless variations exist, and it is often not made with actual Champagne, but with some other kind of sparkling wine.
  • Buck’s Fizz: Traditionally a Mimosa sticks to a ratio of 1 part Champagne to 1 part orange juice. In a Buck’s Fizz, it’s 2 parts Champagne to 1 part orange juice.
  • Kir Royale: A Kir is a combination of crème de cassis (blackcurrant liqueur) and white wine. It becomes a Royale when Champagne is used instead of white wine.

Prosecco: Italy produces many sparkling wines but none are as famous or as widely used in cocktails as Prosecco. According to The Oxford Companion to Wine, Prosecco DOC can be spumante or fully sparkling; frizzante or semi-sparkling; or tranquillo, still. The wine is made from Glera grapes, known also as Prosecco. Other grape varieties may be included so long as they don’t make up more than 15 percent of the total percentage of wine.

  • Bellini: Nearly as famous as the Mimosa is the combination of Prosecco and peach nectar or juice. Multiple sources say it was invented in 1948 by Giuseppi Cipriani at Harry’s Bar in Venice. According to the Cipriani family (still prolific restaurateurs), grandfather Giuseppi was inspired by the works of 15th-century Venetian painter Giovanni Bellini in which the skirts of the women were peach-colored. Endless, unofficial, variations exist, including the Puccini (mandarin juice and Prosecco), Rossini (strawberry puree and Prosecco), and Tintoretto which combines the Prosecco with pomegranate juice.
  • Sbagliato: Literally translated as “messed up” or “mistaken,” according to Imbibe, the recipe is a result of a busy bartender accidentally using Prosecco instead of gin in a Negroni. Served on the rocks, the drink contains sweet vermouth, Campari, and Prosecco.
  • Sgroppino: A cold, frothy combination of lemon sorbet, limoncello, vodka, and Prosecco.

Mulled Wine: Wine that is warmed, usually with spices, flavorings, or fruit.

It’s said to have originated in Rome in the 2nd century. Unlike sangria — even warmed sangrias — it is known more for its spiced, warming flavors than its freshness. It is called mulled wine in England and the U.S. but goes by other names in other countries including Glühwein (Germany), Glögg (Norway and Denmark), bisschopswijn (The Netherlands), vin chaud (France), vinho quente (Portugal and Brazil), svařené víno (Czech Republic), Sıcak Şarap (Turkey).

Distilled Wine: Wine that has been distilled, a process that stops fermentation and increases alcohol content by removing much of the liquid (mostly water) that diluted the original beverage.

In English, this is called brandy. All such spirits contain between 35 and 65 percent ABV.

Brandy: Technically brandy may be made from the distilled fermented juice of any fruit, but it is then labeled with that fruit’s name: Peach brandy, for example. When the beverage is labeled “brandy,” it is always made from wine that was made from grapes. It is a high-proof alcohol and is made in slightly different ways around the world.

  • Brandy Alexander: The most famous cocktail made from brandy, though there are many. It contains brandy (sometimes Cognac), crème de cacao, and heavy cream.

Grappa: This Italian distilled wine is unique in that it is made from the fermented mashed grapes, seeds, stems, and vines that are the byproduct of winemaking. This process is protected under DOC regulation.

  • Limoncello Cocktail: A combination of limoncello, simple syrup, and grappa.

Pisco: A clear or amber-colored high-proof spirit distilled from grapes grown in and around Chili and Peru. The Puro (Pure) variety is made from a single variety of grape, (Quebranta or Mollar); Aromáticas (Aromatic) is made from Muscat or Muscat-derived grape varieties, Albilla, Italia, or Torontel grapes; Mosto Verde (Green Must) is distilled from partially fermented must; Acholado (Multivarietal), is made from a blend of different grape varietals.

  • Pisco Sour: The most well-known Pisco cocktail is made from Pisco, lime or lemon juice, simple syrup, egg white, and bitters.

Cognac: Brandy that is made in and around Cognac, France. It is an AOC-regulated product; Cognac cannot be produced anywhere else in the world. It also must be made from a minimum of 90 percent Ugni blanc (Trebbiano) grapes. It is always aged in Limousin oak casks for at least two years before being bottled and sold. It is graded: V.S. ( for “very special”) has been aged in cask for two years; V.S.O.P. (for “very superior old pale”) means it has been stored for at least four years; XO (for “extra special”) means it has been aged for a minimum of six years. Cognac was once frequently used in classic American drinks like the Mint Julep.

  • Sidecar: Made from cognac, orange liqueur, and lemon juice, it’s believed to be named after the motorcycle attachment and traces its origins to London at the end of World War I.
  • Between the Sheets: A cocktail containing white rum, cognac, triple sec, and lemon juice.

Armagnac: Like Cognac, Armagnac is a French AOC-regulated spirit that cannot be made outside of the Armagnac region in Gascony in the southwest of France. It is made from a blend of ten possible grapes grown in that region, and like Cognac, it is commonly graded as V.S., V.S.O.P., or XO. Armagnac is sometimes used interchangeably with Cognac in cocktails.

  • May Daisy: Jim Meehan’s The PDT Cocktail Book lists this recipe for a sour that’s a mix of Cognac (or Armagnac), lemon juice, green Chartreuse, and simple syrup garnished with mint.

Wine in cans? The idea is starting to pop in the U.S.

wi1Wine in cans? It just doesn’t track. You hear that unmistakable pop of a beer can opening — only it’s wine inside, not beer. And it’s not cheap plonk either, but some serious juice.

Though Australia’s Barokes Wines was probably the first to try the idea, way back in 1996, the idea is just catching on here. And no outrage from Paul Hobbs, one of the world’s most lauded winemakers, when asked about it.

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For the Record
Sept. 14, 2:53 p.m.: This article says a can of Francis Ford Coppola Sofia Blanc de Blancs costs $4 and a four-pack costs $12. The prices are $5 for a can and $20 for a four-pack. It also misspells the name of the restaurant Ledlow as Ludlow.
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“I love the idea of good wine in a can,” Hobbs said. “Wish I had thought of it.It does indeed strike me as very practical, especially for folks on the go who in certain circumstances simply seek to enjoy fine products in an uncomplicated way, spontaneously — a trip to the coast, hiking, etc.In that respect, this concept is so exciting!”

Calm down. Nobody’s putting Château d’Yquem or Romanée Conti into cans just yet. This new mode of packaging is meant for easy-drinking wines that won’t be languishing in the closet for years.

Cans aren’t novelty items anymore. Walk into Silver Lake Wine and they’ve got cans of Fiction Pinot Gris or Underwood Pinot Noir mixed in with their summer wines in bottles. At the most recent Restaurant Week, Faith & Flower wine director Jared Hooper served cans of Fiction white and red in brown paper bags, albeit with a stamped logo.

Made by Andrew Jones of Field Recordings in Paso Robles, Fiction is respected enough that Josef Centeno gave a wine dinner for Jones at Ludlow this summer. “He treats the grapes the same whether the wine is bottled or canned. He picks his grapes lean, and the acidity really shines, so his wines are great with food. They’re approachable and interesting — and really well priced,” says Centeno. In other words, craft wines for everyday drinking.

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In fact, the success craft breweries have had putting their beers into cans has inspired winemakers to try the same thing. The more Jones researched the canning process, the more he was swayed by the fact that the cans are infinitely recyclable and leave a very small environmental footprint. He put his first wines into 500-milliliter tallboy cans last October.

“I have the canning line running as we speak,” Jones said. “Last year I put 25% of the wines into cans. This year I’m doing 50%.” A few months ago he introduced another line, this one all varietals, called Alloy Wine Works. Other players include Flipflop Wines and Francis Ford Coppola with a California sparkling wine called Sofia. Under the Underwood label, Oregon’s Union Wine Co. makes Pinot Noir, Pinot Gris and a rosé. Hashtag on the can: #pinkiesdown.

Union Wine founder and winemaker Ryan Harms said he and his team wrestled with how to package wine for outdoor activities. “How can we present wine in a less pompous way, so that it’s more comfortable for consumers who are not necessarily regular wine consumers?” he says. They came up with the idea of the can just at the moment when craft beer in cans was taking off. The technology was suddenly there too: Canning equipment developed for breweries is small enough and portable enough that you can bring it right into the winery.

Harms did a test run with Underwood wine in cans for a big food and wine event in Portland the summer of 2013. That generated enough interest that he officially launched the cans the following summer. “Ninety-five percent of our sales is still in bottles, but cans are growing at a faster rate.” The surprise to him is that some of the early adopters have been high-end wine shops. Grocery chains such as Whole Foods are coming on strong now too.

He feels that it can only be a good thing if wine in cans brings new people to wine. “In the can,” Harms says, “swirling is kind of silly and so is all the gesticulating associated with drinking wine in a glass. A lot of the ceremony and language around wine is a barrier to people who haven’t been brought up around it. They’re not comfortable with it and so they choose to have a beer or a cocktail instead. Wine in a can allows people to enjoy wine in a different way.”

Ben Parsons, founder of the Infinite Monkey Theorem, an urban winery in Denver, feels much the same way. “Our brand is all about making wine fun and accessible and cutting through the pretension,” Parsons says. “And putting wine in cans is about the least pretentious thing you can do.” And it’s well suited to outdoor activities. Cans easily fit in a backpack and don’t weigh nearly as much as a bottle. The wine cools down faster in a can, so if you’re canoeing or kayaking, you can just chill it in the river.

In 2011, no one understood it, but three years later, national grocery chains came knocking. Frontier Airlines serves it onboard. “We’ve been ramping up production like crazy,” continues Parsons. “We’ll do 20,000 cases this year (480,000 cans), up from 5,000 cases (120,000 cans) last year.” The winery has helped put another brand, Flipflop, in cans too.

“My idea is you drink it directly from the can like you do beer. Why pour into a glass? You’ve already got the perfect drinking vessel in hand,” says Parsons.

Sizing up the trouble and taste of wine in cans

Putting wine in cans isn’t as simple as it sounds.

The normal beer can is 12 ounces. But when Ryan Harms of Union Wine Co. in Oregon began to look into putting some of the wines he made under the Underwood label in cans, he found out federal regulations require wine to be put into certain volume vessels. A 12-ounce beer can is 355 milliliters, but his can needed to be 375 ml (half of a normal 750 ml wine bottle) or 500 ml (two-thirds of a wine bottle). It could even be a diminutive 187 ml, the size Francis Ford Coppola uses for his California sparkling wine Sofia.

Harms wanted something as close to the standard beer can as possible in order to dial in the comfort factor. But the only place he could find that makes 375 ml cans is in Britain, so he has to count on at least 40 days from factory to his door. And they only make them twice a year.

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Field Recording’s Andrew Jones went with a tallboy 500 ml can. For some people, it could be one serving over the course of an event. But what he likes about the size is that “it ends up being about 31/2 glasses in a can, so very shareable.” Stick it in your backpack and you’re good to go.

The question most producers of wine in cans get asked is: Does the wine taste tinny?

Ben Parsons of the Infinite Monkey Theorem in Denver would answer, “Does beer taste tinny in a can? Does Coca-Cola taste tinny in a can? The cans are lined, and the lining of the can protects the product from touching the aluminum.” Before he ever launched his wine in cans, Parsons entered into a research-and-development relationship with the Ball Corp., which produces a million cans a day. For an entire year, a panel of experts tasted the wines in cans every month to see if there were any changes from standard. There weren’t.

Jones scoffs at the idea of the can imparting a metallic taste. “That’s just rumors and myth. The can imparts no flavor whatsoever.” His cans have no lining. “It’s just an aluminum can. The wine isn’t acidic enough to wear down the aluminum.” The technology is such, says Harms, that tinny or metallic flavors from cans belong to a bygone era. Maybe raise a can to that.

::

A sampling of wines sold in cans:

A guide to some wines in cans. Look for them at your favorite wine shop or grocery. And if they’re not there now, they’re coming soon. Guaranteed.

2013 Field Recordings Fiction Red (500 ml can, about $10) A quirky Zinfandel-based blend from winemaker Andrew Jones that also includes Grenache, Syrah, Mourvèdre, Tempranillo and Touriga Nacional. The lusty Fiction Red tastes of dark berries, smoke and forest.

2014 Field Recordings Fiction Pinot Gris (500 ml can, about $8) Aromatic white of mostly Pinot Gris with a small amount of Chenin Blanc, Sauvignon Blanc and Malvasia Bianca. Fruity, with some mineral notes and good texture.

2014 Field Recordings Fiction Rosé (500 ml can, about $8) Not a wimpy rosé, this one is fruity and lush, tasting of raspberries, strawberries and rose petals. Made from 70% Grenache, with 20% Cinsault and 10% Black Muscat.

2014 Alloy Wine Works Central Coast Pinot Noir (500 ml can, $7.50) From the same producer as Fiction, this Central Coast Pinot Noir is easy drinking, bursting with fruit, tasting of sweet spices and red cherries.

2014 Alloy Wine Works Central Coast Grenache Rosé (500 ml can, $7.50) A lively rosé that layers the tastes of red fruit (strawberry, cherries) with herbal notes.

2014 Underwood Pinot Noir (375 ml, about $6) Light, pleasant Oregon Pinot Noir tasting of raspberries and cherries, with smooth tannins. Just what you want for a picnic wine on a summer day or to drink with a sandwich or salad Niçoise.

2014 Underwood Pinot Gris Willamette Valley (375 ml can, about $6) This basic summer white, with its notes of citrus and pear, can go anywhere. Drink it on its own or with a tuna sandwich, some fried clams or peel ‘n’ eat shrimp.

2014 Underwood Rosé Wine (375 ml can, about $6) A dry Oregon rose to take on the go just about anywhere: the beach, a hike or the deck outside.

NV Francis Ford Coppola Sofia Blanc de Blancs (187 ml can, $4; four-pack, $12) A California sparkling wine made from a blend of 70% Pinot Blanc, 20% Sauvignon Blanc and 10% Muscat packaged in girlie pink in diminutive cans. Each can comes with a straw.