My Half Full Glass - January 31st, 2013

I'm going all wine this week. I'll circle back on a few other items folks who were at my house might (or might not) remember. I'm without power as I write this, but with the generator humming away I can both work AND share my beverage adventures in the wonderful ambiance that is New England weather!

Wines from Trione

Before Christmas Lori from Trione reached out to me to ask if I was familiar with the wines from Trione Winery, a relatively new winery (7 yrs) from a family of long-time grape growers and farmers in Sonoma County, CA. I replied that I was not and a few weeks later I got a TastingRoom.com sampler with six different wines to sample. Thank you Lori!

The sampler included whites and reds which were organized in the following order:

• 2010 Russian River Valley Sauvignon Blanc
• 2008 Russian River Valley Chardonnay
• 2008 Russian River Valley Pinot Noir
• 2008 Russian River Valley Syrah
• 2007 Alexander Valley Cabernet Sauvignon
• 2007 Alexander Valley Red Wine

My favorite red was the "Red Wine", a Meritage/Bourdeaux style blend that is put together nicely. It was rich and full and plenty earthy. While a very tart wine, the long finish was slightly sweet. The fruits trended from bright red to purple/black and the nose was slightly herbal.

Both the Chardonnay and Pinot Noir were notable for the lighter style wines. The Chard is oaked, but does have a nicely balanced grilled fruit palate. The Pinot is tart, abundantly fruity with a smooth finish.

All the wines were well made, and any of them would be expected to show well in more recent vintages, something needed by the taster to help sharpen focus and understand of the house style.

Update on the Ancient Fire Spiced Wine

The spiced wine I made on a whim in the Fall has turned out to be more versatile and interesting than we thought. My initial review didn't have say a whole lot, and certainly nothing that would get a reader to jump at trying it unless no other options existed. The tartness in one of the bottles I sampled had me worried that I was going to need to doctor this wine for service. Well, that is sort of the point to how it came to be in the first place, so why did I mention this again?

Because a second and third bottle were sweet, spicy and exactly what I was hoping for. But that doesn't mean doing something even more "non-traditional" with this wine shouldn't be attempted.

But "non-traditional" where and to whom? Maybe to some people in parts of the United States, but what I'm about to do isn't non-traditional in many places around the world (Spain for example) and since it is also so good I highly recommend it! Let's drink us some red wine and cola!

I first saw the concoction on an episode of No Reservations when Anthony Bourdain was tracing his family roots to Uruguay.

Ancient Fire Spiced Wine Soda

• 1 pint glass
• 8 oz Ancient Fire Spiced Wine
• 8 oz Original Coca-Cola

Spiced wine on tap is the first thing that comes to mind. It really is delicious. I wouldn't do this with expensive wines, unless they had been open a couple days already, and wines that aren't balanced on their own might not  blend well with the Cola.

Cheers!

Jason

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Valentine’s Day in Three Beverages

Valentine’s Day is three weeks from tomorrow. I proposed to my wife of over 15 years on Valentine’s Day weekend back in 1996 so we joyously celebrate the occasion each year. This year our public celebration will be done in three drinks, each inspired from our home fermentations, beverage adventures and the romantic themes of the holiday. This week I am sharing drink number one, a mead/beer cocktail. On each of the next two Wednesdays the romantic beverage tour will continue.  Enjoy!

What would Valentine’s Day be without chocolate? I always think of fruity, sweet chocolate treats for this day and that is the theme I am going to apply in this week’s drink. Beer cocktails or beer blends aren't a new idea. The very classic one is the black and tan. Imperial Stout and cherry flavored hard cider is the version I've made most often. Generally 50/50 beer to cider. I call them Cherry Bombs!

I’ve riffed on this concept a number of times with both cider and mead.  In honor of mead, Romance by the Glass and our friends at Moonlight Meadery I will be using a mead this time.

Friends & Lovers

8 ounces of Margot's Chocolate Stout from 2012

8 ounces Moonlight Meadery Paramour

pint glass

The flavors of red & black fruits wrapped in bitter chocolate and bubbles is pretty damn sweet! This is a two-fer in a drink. A well made chocolate stout will attract beer drinkers. The explosion of fruit flavors and gentle sweetness from the mead softens the beer for some and amplifies the creation to a cocktail for others! Everybody has something to love!

Go find somebody to love and give them a squeeze!

Jason

p.s. Try Moonlight Meadery Wicked with a rich, chocolaty stout as well. Check out the cocktail and pairing ideas at the Moonlight Meadery web site for more ideas. 

Adventures in Fermentation - Scrumpy

I've been reading about cider lately. Hard, sweet, made with dessert apples versus cider apples, how cider vinegar is so good for humans and that we should consume it more, and so on. Lots about cider. Why this is will become more apparent as projects fire up later in the year, so until then who knows what little gems might show up here.

In my reading I came across the term "scrumpy". It was used to described an "old-school" style of cider which contained fresh sweet cider, sometimes additional sweetener, and yeast mixed together and fermented for just a few weeks; designed to be consumed young and very much alive. In further research I found the term has several applications and potential derivations, and it is still very much in use to describe small batch ciders made in some counties in England. The obsolete term "scrimp", meaning withered apple, may have been a precursor and the term "scrump" when used to describe the act of stealing fruit also has a history here.

The description when used to describe cider is what really caught my attention. With basic ingredients thrown together for a short while and without allowing time for it to clear, a scrumpy is a bit different than what I am used to making. A few weeks into a ferment a scrumpy is going to be cloudy, somewhat sparkling from continued fermentation and potentially a little rough compared to finished ciders. Fermented to completion they might only be pettilent and of course a measure stronger still! Interesting. I figured I had to give it a try.

One of the local farms (Mack's Apples) is still pressing cider so I was able to get two day old cider that had not been treated in any way. I poured 3/4 of gallon of the cider into a 1-gallon glass carboy and to that I added 12 ounces of local honey. I mixed/aerated the cider and honey well before moving to the next step. I sprinkled 1/2 of a satchel of S-05 beer brewing yeast over the cider and affixed a water airlock to the top. Fermentation began within 24 hours and proceeded strongly for at least a week. I also made a perry version of this using 3 quarts of organic pear juice. It is recommended that you give a scrumpy 2-3 weeks for a complete fermentation, although depending on how much initial sugar you have that may not be long enough for some residual sugar to remain, something I was actually desirous of.

After the initial fermentation period classic farmhouse style scrumpys will have a small measure of fresh cider added to flavor the beverage before serving. I used 6 ounces of apple juice concentrate. Adding this now, and not racking the cider off the gross sediment, will ensure additional fermentation because the yeast is very much active. Technically you can propagate a scrumpy fermentation like this for quite a while (several months) if you make use of yeast nutrient to help keep the yeast colony vital.

I poured a glass of the scrumpy last night. Wow! Having given it only two weeks to ferment the apple character of the cider is still very much present. It is spritzy, but not carbonated, sweet but not cloying and there is nothing harsh or rough about it. I stopped at a second glass because I want to enjoy this batch for another week or two before starting another. It tastes like the commercial ciders you would recognize and being careful not to get any of the sediment or yeast in the glass meant that I couldn't really tell it was cloudy or unfinished without actually seeing it.

The perry had gone a week too long and picked up a tinge of off fermentation aromas. With a little apple juice concentrate and some yeast nutrient and I will likely be able to net a similar outcome to the scrumpy. It was drier as expected, very crisp but not nearly as flavorful. Food for thought for the next time. But for now, the scrumpy has my attention!

So what I just said and did was make fresh hard cider, designed to be consumed young without manipulation. And so easily! This simple home fermentation is a very significant act in honoring food preservation, the history of fermentation and more broadly the history of America. Learning what a scrumpy is firsthand, as an example, is one of the reasons I started fermenting at home and the leading reason why I continue to enjoy it!

Cheers!

Jason

My Half Full Glass - January 24th, 2013

Celebrating Cabernet Franc

Celebrating Cabernet Franc on #WineWednesday. Except that I didn't or not at least with the rest of #winechat gang I had planned on joining in with. Between a busy workday, home winery/brewery tasks after that and lingering allergy symptoms I was asleep before #winechat even started! But I did enjoy a glass of Cabernet Franc with dinner that night and then finished the bottle after a winter hike in Vermont a few days later.

I opened something I had only tasted once during the 2011 Wine Bloggers Conference in Virginia, the Barboursville 2008 Cabernet Franc Reserve. I recalled it being particularly elegant and polished with an inviting nose. It was mellow with plentiful flavors in each sip. Did my recollections hold up?

Yes, and both my wife and I very much enjoyed that elegance and polish with our post-hike snacks (cheese, bread, fruit, nuts) this past weekend. The wine is moderately full bodied but finishes dry. Both the aromas and flavors are dominated by red fruits and a balanced dose of spices and other notes from wood aging.

Of course I checked and found that I had only ordered one these, and it is a lucky thing that I didn't drink it soon after I got it in 2011. With so much wine on hand I won't be placing an order with Barboursville again soon, but I would definitely include the Cabernet Franc Reserve if I did!

Tito's Handmade Vodka

I'm not a vodka guy. I just never developed much of a taste for it. Most of the occasions where I have consumed it the vodka was all dressed up in some cocktail and lost in the shuffle of flavors. There may have been a few part-vodka martinis in there, but I can say with surety that I never really paid that much attention to the vodka. Why am I telling you all of this? Because I bought a bottle of vodka with the specific plan to try some of it straight to see what all the fuss was about.

I've seen the advertisements for Tito's Handmade Vodka in beverage magazines for years. Not being much of a vodka guy I didn't pay much attention to them, but I kept seeing them everywhere. After I recently emptied a couple partial bottles of vodka to make two tinctures I put vodka on the shopping list for the next trip to the liquor store. I checked the current price list, as I typically do, for the state store before I went and lo and behold Tito's was on sale. So I bought it.

This vodka is smooth! At 80 proof, normal strength for vodka, I expected a little burn but there really wasn't any. I'm not sure what vodka is supposed to taste like, yes I know it is supposed to be neutral but that doesn't mean completely tasteless, so all I can say is that it is delicious. A little sweet, likely from the corn, with no harsh or bitter flavors at all.

I also made a vodka tonic with it, something I don't think I have ever made for myself, and it really was one of the best tasting simple, white liquor cocktails I had ever had. So I guess you could say I am now a huge fan of Tito's Handmade Vodka.

Tito's is made in Austin, TX from 100% corn. It is distilled six times and is gluten free.

Cheers!

Jason

Session-able Beers

After I selected a couple beers to enjoy while I was working on bottling several batches of wine, mead and beer it occurred to me that part of my selection criteria might make for an interesting blog post.

Two of the bottles I picked out were filled with the Ancient Fire 2012 Mild English Ale. This beer was my first attempt at this style, a Mild and in sub-category 11A of the BJCP style guidelines for those familiar with the BJCP program, a style that when made correctly should have an ABV of 2.8% to 4.5%. Mine came in somewhere between 3.75% and 4% when it was finished. That alcohol content potentially qualifies it as a session beer, a term that is warmly debated in some circles, although before I claim victory for that designation to be applied to my beer let's explore what a session beer actually should be more broadly.

I like the definition of a session beer from the folks over at the Session Beer Project.  It is packaged neatly as a set of bullets and covers both objective AND subjective concerns about a beer you might find in your glass. They say that a session beer should be:

• 4.5% alcohol by volume or less
• flavorful enough to be interesting
• balanced enough for multiple pints
• conducive to conversation
• reasonably priced

I've got the first bullet covered with my Mild. The next three are subjective and all I can say is that my English Mild is somewhat interesting, easily quaffable by the pint or three and has in fact inspired conversation amongst several kinds of people including some in my brew club as well as others that are typically light American beer drinkers. The last bullet applies only in that I made the beer myself and it does turn out to be pretty cheap in the homemade, small-batch context. Would others call it a session beer? Maybe. I do.

Where did the term session beer originate?

The term originated in Britain and was quite literal, meaning a beer that could be drunk in sizable quantity during a session, e.g. a social event, workday break, etc., without the onset of intoxication. The honest origin is that alcohol was taxed so creating lower alcohol, but flavorful and drinkable, beers was more advantageous for brewers. Many of the contemporary British beers commonly associated with this definition do in fact contain alcohol of less than 4% ABV, although such beers are harder to find being made in the US. Historically even the premium ales (the next step up in British beer parlance) would have likely topped out around 4% ABV, but would have been considered too strong for a session beer. The Fullers line of pub beers, including the Chiswick Bitter (3.5%) , London Pride (4.1%) and ESB (5.5%) are a close approximation of the classic session, premium and strong tiered British beer scale.

Why did I select my Mild for my "work" beer? Well, mostly because of the lower alcohol content, but also because the flavors are mild and won't wreck my palate so that I can't properly taste the products I am bottling. At bottling time a solid taste is the last line of defense in making sure what goes in the bottle is as good as it can be. A last minute adjustment, sugar or acid perhaps, might be called for based on how the product smells and tastes. And a beer that won't overpower my senses, and who really wants to drink water while they do this work anyway, is a solid fit here.

When you are out and about what beers might you find that would fit all five of the bullets above, making it a true session beer?

You may find the Fuller's beers at some bars, including the British Beer Company, but both the bottled and kegged versions for import to the US are generally above the 4-4.5% ABV mark. Guinness on draft is typically about 4.3% ABV, but I personally don't find it interesting enough for a "true" session beer.

The beers from Notch brewing, brewed in several locations in New England, range from 2.8% to 4.5% ABV for the bottled versions and in the high 3's for their cask series. I've had the Notch Session Ale (4.5%) before and do think it is an interesting beer, although it is right at the cutoff for the alcohol content.

There are others session-able beers out there and at beer bars and brew pubs that serve cask ales you might actually find more than one version to try at any one time. Check the beer menu at any new bar you visit, most will have the ABV noted making it easy to find something session-able if desired.

Cheers!

Jason

Session Beer References 

• Session Beer Project
• Beer Advocate
• Brew Your Own Magazine
• Notch Session
• DINGS Beer Blog

My Half Full Glass - January 17th, 2013

The source for kosher wine online at great prices!

Knob Creek Single Barrel Reserve Bourbon

This was one of the bottles of whiskey I picked up for my whiskey bar during the first of our two holiday open houses late last year. I like the everyday Knob Creek as a solid sipper so when I saw this bottle of Single Barrel Reserve I figured I should give it a spin.

The initial aromas give up dried fruits, caramel, vanilla and hints of charcoal or smoke. In the mouth it is sweeter than I would have expected and an element of black pepper spice is pretty accessible. The wood notes are also pretty forward, especially after a few swirls. 

At 120 proof this Bourbon doesn't mess around, the heat comes in strong and lingers, but not to a fault. This whiskey is a bit stronger than I really like and for that reason I don't think I would buy it as a sipper again. That said, when making a Sazerac or Old Fashioned cocktails the flavors of this Bourbon continue to shine and the heat is moderated to a level much more aligned with my palate.  Of the four or five of us that nearly killed the bottle, as you can see in the picture, nobody had anything bad to say, although the heat and strength of it was noted by all.

Castello D'Albola Le Ellere Chianti Classico

To some people Chianti can often be pedestrian and boring. I've had my share of flamboyantly boring examples of it over the last few years, and because of that I don't often purchase a bottle unless I have a solid personal recommendation. Boring was not the case this time, and I'm happy to say I'm actually in a position to make a recommendation worth following the next time Chianti would be a good fit for a wine purchase. I received this bottle of Castello D'Albola Le Ellere Chianti Classico as a sample from the wine lovers at Zonin

Other than the fact that the cork disintegrated while trying to open it I can't say anything bad about this wine.

The nose was vibrant, pushing forth cherry, currant and tart red fruits. The wine smells clean and friendly. In the mouth the flavors of cherry and currant were predominant  for me. Wood notes were subtle and a hint of vanilla was found after a bit of concentration. The finish is long and for an otherwise dry wine the dryness doesn't accelerate through the finish, mellowing a bit as it goes. 

I enjoyed this wine before dinner and then experienced a good match for it with Margherita pizza. I could see the pairing potential of this wine to extend to other Italian classics and hope to try it again with a cheese & charcuterie plate where I also think it will work well. I would definitely buy this wine. The average retail price seems to be somewhere between $20 and $25.

Cheers!

Jason

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

The World of Wine Comes to Boston

In just about one month the Boston Wine Expo, now in its 22nd year, will be held at the Seaport World Trade Center in Boston. The world of wine is vast and the Boston Wine Expo is a great opportunity to sample an exciting cross section of what that world has to offer. Combining commercial wines from all over the world with some of the big names wine aficionados follow and a dose of locally produced wines as well as spirits and food, there truly is something for everyone.

In the past I have quipped that it is possible to travel the world one bottle of wine at a time, and attending festivals and events like the Boston Wine Expo is one of the ways to be exposed to wines and regions that are new to you and that you might not easily find otherwise. These types of events can be busy so getting more than a couple seconds to ask a question or learn more might be hard. You should however be able to get a taste and spend as much time with it as you need, letting it tell you the story and take you to where it is from. One recommendation I make with regards to large format festivals like the Boston Wine Expo is to list out some places/wines you would like to explore in advance and then consult the festival guide when you first arrive to develop a plan for part of your time there. An early peek at some of the wineries and wines that will be available at the expo can be found at the Expo Winery page.

During the expo there are also seminars (for an additional fee) that delve more deeply into specific regions, or focus on a particular producer and provide tastings of other beverages, like Bourbon. As I was perusing the seminar schedule I noticed a seminar entitled “Bourbon Masters: Buffalo Trace’s Master Distiller, Harlen Davis Wheatley”. Readers who know me personally know that I enjoy a good glass of bourbon and Buffalo Trace is certainly one of the best out there. So I signed up. I look forward to sharing what I learn and my impressions of the samples I get to enjoy during the session!

I have not yet fully developed my own tasting strategy for the expo, but I’m sure I’ll be scouting for wines from regions I am not familiar with, like those from Cantina Produttori Cormons, Comelli Paolino and Torre Fornello in Italy, and checking for new releases from a few producers, perhaps from the Finger Lakes in NY State, that I do know. As a blogger ambassador for the event I will be sharing not only my own stories but those of others I interact with. While I roam the expo floor I will be looking for smiling faces and excitement, and I’ll want to know what you are tasting, what you think of it and your overall impressions of the expo. I’ll also be scouting for tips on wines to try that might not have hit my radar.

If you haven't purchased your tickets yet, you are in luck. Use the promo code "wineblog" to get $10 off Grand Tasting tickets for either Saturday or Sunday.

See you at the Boston Wine Expo next month!

Jason

My Half Full Glass - January 10th, 2013

Wagner Sparkling Riesling

I opened several different sparkling wines over the holidays. Knowing my guests would be in the mood for something celebratory, I used the bottles in that very stereotypical way. I'll raise a glass of bubbly anytime, but not everyone has evolved to that sensibility.

One of the bottles we opened was the Wagner 2010 Sparkling Riesling, part of an order I placed with Wagner Vineyards during my last visit in 2011. I had only tasted it once, but being a great value AND something a little different in the sparkling category I knew the right moment to share it would come along soon enough.

It pours the color of dry straw with abundant carbonation. It is very gently sweet and I believe the restrained sweetness is a huge asset. It is unmistakably Riesling from the first fruity whiffs coming off the glass. Citrus is the driver, and felt both lemon and orange were present.  Some ripe peach comes through in the mouth and overall it does have a subtle fruit salad characters to it. The whole package is crisp and clean and the gentle sweetness fades through a lengthy, tart finish.

Margot, my mother and I finished this bottle off with cheeses and snacks on Christmas Day. The balance of fruit and sweetness was fitting for a lazy day, actually the first day of that holiday weekend where we neither had to go anywhere nor host a house full of people!

Ancient Fire Malbec 2010

If there is one thing I've learned from my wine-making activities, it's patience.

I've had mixed feelings about this wine since it went into the bottle in 2011. It was my first 100% grape wine using the full process of cold soaking, crushing, pressing, malo-lactic fermentation and extended bulk aging. The press cake from the first half of the batch is in the pic to the left. Up until I inoculated it with the malo-lactic culture the wine had been trending much like many others I had made. I have always felt like something took a turn after that, and not only because of this batch of wine. I made Cabernet, Syrah and a couple blends at the same time, with the same method and the same grape source. The Cabernet fermented fine but then continued to bubble into a stinky mess that ended up getting dumped. The Syrah and Cab/Syrah blend turned out OK, but the Cab/Syrah blend and Malbec always seemed a little acetic (vinegary) to me. The Syrah was the best of the bunch and I think we've succeeded in drink all of it already! I believed I had come in contact with some type of spoilage bacteria and when an unrelated new batch of wine went south I proceeded to replace all my plastic and hard-to-clean equipment in hopes of getting rid of the bugs.

I was pretty happy when I opened a bottle of the Malbec recently and found that the acetic component had faded considerably and a measure of earthiness was now detectable. It still has some mild flaws, but I'm alright with that. The fruit and non-fruit facets of the wine are balanced fairly well, and the additional body in this wine when compared to some of my juice based wines is nice to be able to identify. It is unmistakablely a Malbec, but I don't have enough experience with Chilean Malbecs to compare it to those wines from the region where the grapes came from. I didn't immediately pick up any other funkiness so I am hoping that the time I allowed this wine to sit around undisturbed has been beneficial. I hadn't been making enough red wine up until 2010 to really know what a year or two (and more) of aging would do to homemade wine firsthand. Finally being able to have that experience does bring a reward in knowledge and considerations for future projects.

Cheers!

Jason

My Half Full Glass - January 3rd, 2013

White Birch Tavern Ale

For those not familiar with White Birch Brewing, they are a nano-brewery based in Hooksett, NH. They are also one of a few local breweries that resonate with my tastes, and in the case of the Tavern Ale, my wife's tastes as well.

Margot and I were on hand when Tavern Ale was first debuted, and the story that went with it, which can be found at the WB Tavern Ale page, is interesting; connecting the beer to the history of tavern's in New Hampshire.

I am not in general a fan of smoky beers, I find the overt smokiness in many of them to be too much for me. The Tavern Ale presents a more subtle and restrained smokiness, one that doesn't keep building as you continue to drink the beer. With the addition of rich malty accents, hoppy notes and a pronounced chocolate flavor, this beer comes off very balanced and smooth. Margot and I killed two growlers of this BEFORE Christmas!

Bellwether No. 4 Cider

Nose is subtly of tart, cider apples. Slightly sweet with a funky apple flavor that comes in mid-way and lingers through the finish. Very polished and clean. This cider is made with Northern Spy apples and if you know that apple variety you will pick up the flavors straight away. An example of a mellow, understated cider. This is not the best from Bellwether (Trumansburg, NY) that I've had, and if you've never enjoyed their ciders I recommend a visit! When I last tasted at Bellwether I most enjoyed the Cherry Street and King Baldwin. I know I took the Cherry Street cider to a bachelor party in the fall, but no tasting notes survived the night!

One more note. This cider is a perfect stand-in for sparkling wine for a drinker who isn't a wine person. It has the sparkle needed, but presents all-together different flavors and might appeal to beer drinkers that you might be hosting.

Cheers!

Jason

Ancient Fire Cellar Update

I'm going to end the year with the type of post that was the genesis for this blog, a cellar update. I shared a year in review, the Top 10 Ancient Fire Moments of 2012, last week and while that highlighted all types of adventures Ancient Fire, what's bubbling away or aging in the cellar is the passion and the heart of what I am all about.

There is definitely lots going on at Ancient Fire these days. I'm going review the home fermentation projects of just the last few months and also share hints at where we will be going in 2013.

( Grenache grapes from Central Valley, CA. )

The Fall harvest netted two batches of local Concord grapes, Vermont blackberries and juice/grapes from the Central Valley in California. Several different fermentations were undertaken including my first pyment (grape/honey wine), a blend of French Colombard juice, Muscat grapes and orange blossom honey. The Concord grapes will be made into two Rosés, a red pyment and the leftovers were already made into a spiced holiday wine similar to a Swedish Glogg or German Gluewhein. I also fermented the remainder of my wildflower honey for use in meads, some of which will be infused with tea and other spices. A Syrah/Grenache (CA) blend will hopefully produce a straightforward dry red wine that I can enjoy with a range of foods in a year’s time. The remainder of the Colombard and Thompson seedless grapes were used to make a white blend that will be our house wine in 2013. The Central Valley Cabernet Franc is going to be used in both a red pyment with the remainder bottled on its own.

We didn’t brew any beer again after the Stout/Porter experiments and my fresh hopped ale at the end of the summer, but we have plenty of plans for new brews in 2013.

Two days ago I brewed two barleywines, my first ever, both of which should be in prime drinking form for Fall/Winter 2013. I brewed in the snow as you can see from the picture to the left. I'm the Postal Service of brewing I guess. These are big beers (lots of malt) and the blow-off tubes are already outgassing like mad.

In 2012 I already have plans for a Scotch Ale, an Imperial Pilsen style ale, a Belgian Dubbel, a Belgian Wit and a Weizenbock. I would also expect a new edition of our Lime Ale to be made just before the summer party season kicks in. Two braggots are also on the docket, one a Belgian/Saison style and the other with some form of black or dark brown ale as the base.

The most recent cellar enhancement project at  Ancient Fire was the installation of wine racks to store the growing cellar of commercial wines. The short video below captures the current inventory and shows off the new storage space. 

All of the carboys (containers in the pool) are the conclusion of the 2012 production, including all of the libations described above. My cellar is more organized now which makes "shopping" in the basement all the more fun!

The only wine I plan to make in 2013 is strawberry, and only if the local crop is worthy. This decision is based on a couple of factors. First, I've got lots of wine inventory, both commercial and homemade to drink, and I'm saving my resources for a new special project late in the year.

Ancient Fire cider is going to make a big comeback in 2013. I've made cider in five different years, but it has been a while (2009) since I made one I was happy with. The 2012 cider that was a blend of local sweet cider, pears and ginger smells like a chemical lab and is likely going to be dumped. I can't say what went wrong there, but I plan to get back on track with cider when the season comes around again next year. The picture to the right is fresh cider flowing out of a tote that my brewing club purchased in 2011. I made a couple decent ciders from it. 

The rough vision is to source cider from several orchards including both dessert blends and traditional cider styles. Leading up to cider season I also hope to acquire several once-used whiskey barrels that will be used to age some of the cider. And don't be surprised if a cyser (apple/honey blend) also makes an appearance. Other ideas include a second attempt at an apple/pear blend, hopped cider and fruit/ apple blends. Definitely lots to look forward to!

In the meantime I've got lots of blending and bottling to do which why I've been furiously cleaning bottles this past week. The stack of bottles in my garage was the largest it had ever been, but thankfully it has almost been converted from dirty to clean or recycled bottles.  I've developed a special relationship with my dishwasher this week, let's hope it doesn't get tired of my willful (mis-) use of it and walk out on me!

Happy New Year to all. I hope everyone finds a delicious beverage in their glass tonight. Raise that glass high and make a joyful sound. We've earned it! Be safe and see you in 2013.

Cheers!

Jason

My Half Full Glass - Christmas Edition

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I'm sharing a special edition of My Half Full Glass this week. There was a fair bit of drinking at my house over the Christmas holiday. But I didn't do the majority of it. I know that is what some of you were thinking. 

By the time the day after Christmas came we had entertained at least forty people, and they all enjoyed something different. When I overheard guests talking up something from the bar I made a point to take a taste it and find out what the buzz was all about.

The Whiskey Bar

I put together a whiskey bar for the first day of our holiday open house. It was a smash hit! I selected several Bourbons, two Scotches, a Canadian, an Irish and a Rye whiskey as base liquors. Next to those bottles I placed sweet vermouth, simple syrup, Drambuie, ginger ale, bitter and garnish.

Above the bar I listed the recipes for popular whiskey cocktails, specifically the Manhattan, Sazerac, Old Fashioned, Rob Roy and Rusty Nail. As guests arrived I let them know to serve themselves. I had expected it to be a fun way to make the bar work during a busy party, and I was right. Other than refilling the ice I never had to make the drinks or help guests navigate the bar. I wholeheartedly suggest this trick for your next party. I repeated the same format with gin the next day, but with a smaller crowd I didn't see as much activity. The only regret is that I didn't take any pictures of either bar. I guess you had to be there!

Two Orange/Vanilla Meads Walk Into a Bar

The opportunity to try the recently released Moonlight Meadery Summer Love side by side with my own version (a new attempt using the recipe that Moonlight also riffed on) came during our Christmas celebrations. I didn't taste them blind so the feedback can be assumed to contain some bias. To be fair I don't care which one people like more, both are a source of pride for me and when someone smiles drinking one of them, I win!

The overwhelming feedback focused on two key differences between these meads. The first is that the Moonlight version is a bit spicier and that bite came across as a sharp edge to some. Having used Tupelo honey, and not Orange Blossom as I did, an element of spiciness is to be expected.

The second difference, and the one that got the most attention, is that my version was perceived to be creamier and smoother. I again recognize this difference, but in this case don't know why and furthermore how I might reproduce it in another iteration. Food for thought.

Everyone who tried both meads found the experience interesting. For my friends who have been with me along this nearly ten year journey the existence of a commercial product that I had influence on is not a surprise, although it feels like a long time coming for my most faithful fans.

Not Bud Light Lime

One of the Ancient Fire Top 10 Moments of 2012 was riffing on Bud Light Lime after finding refuge with one on the Kid Rock Cruise. This beer has officially exceeded any expectations I would ever have for homebrew. With just enough of a sour kick, this beer brings so much to tickle the palate. 

The base beer is a very simple wheat ale, and is ridiculously easy to make. I make can two of them in just over 3 hours. This is a great summer beer and will likely pop up on the late spring brewing schedule for just that season of enjoyment. Keep an eye for summer party invites, especially if I mention the lime ale.

Strawberry Riesling Wine

My niece Ashley gets a mention this week. She loves my homemade wine. She specifically likes my fruit wines and this is huge for me, because I always hope they come so good that smiles are assured. These wines tend to be the freshest and most interesting wines I make primarily because the fruit is fresh and the composition is more elaborate than a typical grape wine. Ashley, thank you for being such a huge fan, it really does mean a lot!

Over the Christmas holiday I opened no less than five bottles of my Strawberry Riesling wine made in 2011. This wine was a project hatched after talking to my mother about a similar wine she enjoyed on a vacation to I can't remember where. To make it I took half of a recipe for my flagship Strawberry wine and for the other half I used fresh Riesling juice. The result was a hugely drinkable, light, fruity wine that is medium to off-dry with moderate character.

As we sail into the New Year holiday I wish you all a happy and safe end to the year. It would be irresponsible not to mention that making arrangements for transportation, designated driver, cab, etc, is a must during those crazy New Year's celebrations. Have fun, be safe and get home to start the new year with maybe only a headache.

Cheers!

Jason

My Half Full Glass – December 27th, 2012

Hermann Wiemer 2010 Magdalena Dry Riesling

The team at Hermann J. Wiemer in the Finger Lakes are producers of world class wines. I’ve visited them twice, tasted the wines several times so I know this first hand. There isn’t anything I’ve had from them that didn't make me reflect on how lucky I am to be able to enjoy their products.

Earlier this year I placed an order (a refill if you will) that included several bottles of the 2010 Magdalena Dry Riesling. I had seen a recommendation for it from Lenn Thompson of the New York Cork Report. The description of it made me think of wine at a whole other level than I knew from the producer, and I knew I must try it for myself. Soon after the wine arrived, and I immediately forgot about it. I was reminded of it by Lenn again this week, but this time I opened one.

This wine is an impeccable example of what top notch Riesling tastes like. It is labeled as dry, and I maintain that it is, but it is the most luscious and textural domestic dry Riesling that I have ever had. The nose is captivating, pushing forth both fruit and mineral components. Everything after the first sniff builds even higher. The body of the wine almost feels like a light syrup and the flavors of citrus, pear, peach and accessible and refined. I could say many more good things about this wine, but I believe I've said enough to convey my fondness for it.

Ancient Fire Spiced Wine

I’ll admit up front that I haven’t consumed much of this homemade batch of wine yet. I should also disclose that is a second wine, one made from fresh grape leftovers, and that is was infused with spices and orange. Some of you might be asking yourself “why would he do this?” Because I can. The grapes were softly pressed and still minimally viable, so I decided not to throw out what I could use. I modeled the result after Swedish Glogg or German Gluwhein, except that I put everything needed to serve it in the bottle, obviating the need for the mulling process.

Warming it before service is my suggested method, and depending on how much of the added sweetness was retained, a little bit more may be added. The base of the wine is Concord grapes and it is very purple in color. The spices, allspice, cinnamon and clove, as well as the orange are present in the nose. The wine trends quite tart, although the sweetness in the middle to finish should mitigate the perception of the tartness. The final blend did also include some dry table wine to bring the body up a bit. I used some homemade Malbec and Tempranillo from 2010 to achieve this.

A simple wine with a punch-like character, it should do nicely as a winter warmer with no strings attached. I don’t plan on any serious consideration of it, and if you are lucky enough to try some, I don’t expect you to give it a formal tasting either.

Cheers!

Jason

Top Ten Ancient Fire Moments in 2012

My friend Richard Auffrey has gotten me in the mood to offer something of a year in review. Each year in his blog entitled The Passionate Foodie Richard shares "top ten" lists in a number of different categories. I'm not prepared for that. And I'm not sure I'd just go and steal that idea, especially from someone who executes it so well. I'm a different guy which means I need to do something different.

As a beverage blogger I also stick my neck out on a weekly basis, offering my thoughts on drinks, food and occasionally the beverage business. I'm also the producer of award-winning home fermentations and do a fair bit of travel in search of new and interesting beverages. Taking all of this together it occurred to me that the highlights from those adventures in 2012 might make for interesting reading. If not, at least it will satisfy a sense of vanity having shared a bunch of "I did that" moments. Choosing what of my adventures should make the list and in which order they should go in was hard. Don't read too much into it. So here goes!

#10 - Kid Rock and Bud Light Lime

Margot and I went on the Kid Rock Chillin' The Most Cruise this year. Four days of music and partying. Of course that meant we saw, and to a lesser degree participated in, quite a bit of consumption. And not necessarily the good stuff. I'm not a Bud/Miller/Coors fan, but one of the nights I enjoyed a Bud Light Lime whilst sitting out on the deck watching the party rage on. Margot asked what I thought of it, it wasn't my first one but I think she was making some fun conversation, and I ultimately quipped that I could make a much better version of the beer at home. And in fact I did with an overwhelmingly positive response! The beer turned out to be one of our most well received brews of 2012. You might think it would be a warm-weather-only beer but it turns out that it is a very smooth drinker and is also good with food. We served it at our two-day Christmas party that wrapped up last night, proving that it even brings a smile in cold weather. Kid Rock is right, sometimes it is "the simple things in life, like when and where."

#9 - Award Winning Fruit Wine Making Tips

I was invited to speak at the WineMaker Magazine Conference again this year. The topic in 2012 was tips for making award winning fruit wines, something I am happy to say I have done five years in a row. I live in an area with lots of farms and farm markets so access to ripe and fresh fruit is something I am blessed to have. Fresh, ripe fruit is one of the most important requirements for making good fruit wine. On top of that you also need creativity, curiosity and a taste for fruit wines. During the 75 minute session the questions were rapid fire and I struggled to keep up with it all. Being able to share the breadth of experiences this occasion allowed was a real delight. The sharing from members of the audience was not lost on me and several projects later in the year were inspired by their participation.

#8 - Roses & Gold - A Man's Best Friend

In 2011, for the second time, I made a Rosé style wine from Concord grapes grown in a friend's yard. I didn't set out to make a sophisticated wine, rather I endeavored to use the fresh grapes to make a bright pink, slightly sweet wine that would put smiles on a lot of people's faces. The first attempt had come out OK, but the result in 2011 wowed everyone who tasted it. The grapes were more ripe and my basic process for making it resulted in a hugely pleasurable wine. Wanting to get feedback on my new wine I entered it into the WineMaker Magazine annual competition.

I was present at the award ceremony and as the first couple of categories were called none of the winners were present. When they got to the Concord wine category there were winners for Bronze and Silver, but again no winners were present. When the Gold medals were announced my name was called. What a great way to kick off my competition results, by both winning a Gold medal AND the first medal awarded in person that night. When I later reviewed the judging notes I found that I scored highly in color, aroma, flavor AND overall impression. I had scored big with a well made, balanced and delicious wine!

#7 - Tasting a Flight of Homemade Strawberry Wines

We can't move on from the WineMaker Magazine conference trip before sharing one more Ancient Fire Moment. In 2010 I attended my first WineMaker Magazine Conference and during that trip I shared my homemade strawberry wine. I went on to win gold medal for that wine. Once word had spread about the wine I also fielded a number of requests for the recipe and tips for making it, which I happily shared. In 2011 I didn't medal for my strawberry wine at this same competition, but was happy to see that I was back on track in 2012 with a Gold medal. This wine has been a special project for me since 2006, and the only one that I really feel like I "know" how to make from experience.

( Brother Mark, me, Amy and Brant comparing notes on homemade Strawberry wine. 

Thank you to Tim Vandergrift for this great photo with Daniel Pambianchi photo-bombing us! )

During the 2012 conference swap meet I was approached by two of the winemakers who had asked me about my recipe and process for the strawberry wine. And each of them was brandishing a bottle. With my own bottle in hand an impromptu comparative tasting was undertaken. What an amazing experience! All three of us made something a little bit different, due to both production choices and that we live in three different locations, each with access to different fruit. We each shared our production process and contrasted how what we knew about how the wines were made might have influenced the distinct outcomes. Some experiences make you realize you have found your people, and this one screamed it!

#6 - Staring at the Pacific Ocean from the Rocky Cliffs of the Oregon Coast

Living close the coastline we are a bit spoiled. With only a short drive we can walk along the New England shore and stare out at the Atlantic Ocean beyond. In 2012 my pursuit of new wine experiences took us to the Portland, Oregon area for the Wine Bloggers Conference. I had heard that the Oregon coastline was absolutely beautiful, very different in appearance to New England and not to be missed. On a day after the conference Margot and I planned a trip out to the coast. The drive itself was quite beautiful, first through the farmland of the upper Willamette Valley, then through the big pines of the Van Duzer Forest Scenic Area and finally the coast. Wow! The rocky cliffs and abrupt end to the land at the Western edge of Oregon is breathtaking. We stopped in many places along the way to take it all in.

#5 - Friendly Faces

In the last several years I've met a number of other area wine & food writers with whom I have forged stronger ties since. Being able to spend time exploring the world of food & drink with them this year certainly wasn't just one experience, but these moments would not be fairly exchanged for any object of value, they are the stuff life is made of.

So as I look back at another exciting year, I wish the happiest of times to Richard Auffrey (Passionate Foodie), Adam Japko (Wine Zag), Marie Payton (Life of Vines) and Todd Traskos (Vermont Wine Media). I can't wait to be out drinking and eating with all of my friends again in 2013!

#4 - Collaborating with Moonlight Meadery

Pro-am collaborations in the brewing world have been news-worthy in the last couple of years. I've always thought it was a pretty neat concept, but didn't believe I had ever made anything that might be of interest to a commercial producer. Then I made an orange and vanilla infused mead. And it took a top place in a regional competition. Michael Fairbrother from Moonlight Meadery asked if I was interested in commercializing the recipe. Really? Are you serious? I really did ask those questions. And the answer to both was yes.

A new mead named Summer Love recently went into the bottle and has been flying off the shelves from what I hear. The experience of making a mead based on a recipe of my own with Michael and the team at Moonlight was so much fun, something I would have never dreamed of.

#3 - Fighting Cancer with Wine

For a number of years now my Relay For Life team has hosted wine tastings to raise funds in the fight against cancer. In 2012 the team reached a new milestone in our efforts, having eclipsed $100,000 raised since 2003. (Not all of this was raised through wine tastings.)  In the context of larger fundraising efforts, $100K isn't a huge number, but when you consider it was raised by a group averaging 10 people each year, and in a very grass roots fashion you start to see why it is significant. When I first started making beer & wine I never imagined I would be able to combine it with a message of hope and do so much good in this world. I shared the history and current activities of my Relay For Life team in a series of posts this year, the most information I have shared about Relay and my fundraising efforts since the inception of my blog. My Relay thank you post, after the 2012 event, sums up the year we had and includes the link list to all the stories I shared. If you haven't read them I encourage you to spend the time. The people that stand with me in this fight are very dear to me, and sharing their stories was one of my fondest memories of the year.

I never set out to be recognized for my efforts fighting cancer, but awareness of my passion spread and recognition came nonetheless. In 2012 I was honored with a Mass General One Hundred Award. This award is given to individuals whose efforts in the battle against cancer have impacted lives and advanced the cause in a meaningful way. I was nominated by a friend (anonymously so this was a surprise) who felt my passion and energy deserved to be shared. Marie, thank you again for helping create a moment that made 2012 an incredible year for me!

#2 - Last Man Standing

There have been several competition moments in this top 10 list. All together it might seem like I am hugely competitive and getting recognition from competition is a primary motivator for me and my homemade creations. Not exactly. Competitions generate feedback and that feedback is hugely useful in determining what I am getting right and what I getting wrong. Adding the response from tastings to competition feedback gives me a more complete picture of how I am doing. I win in competition less than half the time I enter and the feedback is at least as useful when I don't win as when I do. I'm not actually as competitive as it might appear.

( Watching the Best in Show judging at the NERHBC was both exciting and nerve wracking. )

Winning Best in Show and Meadmaker of the year were highlights for me because they confirmed that the hard work and resources that I plugged into my projects in the last year were very well spent. I guess you could say I've learned a thing or two and I've used those lessons to get better. This type of recognition is motivating and that is why this was one of the top Ancient Fire moment in 2012.

#1 - Sharing My Creations

This isn't so much of a moment as it is the aspect of my mad science that brings me the most joy each year.

Trust me, all the hard work that goes into the beverages I make has to be followed with something fun or it really wouldn't be worth all the time! I love sharing the beverages that I make. Only a few of my friends recall family members who made their own beer or wine and most often the stories trend towards "it wasn't very good."  I think home brewing and wine-making has come a long way and while it still takes lots of hard work, I am always pleased to see these same people react so positively to my beverages. There is truly something special when you can hang out with friends drinking home brew, whether it be my own or someone else's. I make a lot of different beverages, and much more than I can drink. Sharing my beverages at tastings and as gifts brings me great joy and helps with my "inventory problem!"

( Margot and I brewing up another batch of beer to share with friends. Cheers! )

To my family, friends, co-workers and neighbors I wish you the very best during this holiday season. Merry Christmas and Happy New Year!

Jason

My Half Full Glass – December 13th, 2012

Explore the many French wine varieties and enjoy.

Some notable sips from the last couple of weeks.

Paumanok Vineyards North Fork of Long Island 2010 Grand Vintage Chardonnay

The Empire State Cellars Wine Club has really been delivering for me. I don't know the club curator (Lenn Thompson of the New YorkCork Report) well enough to think that we have the same tastes in wine, but based on the success of this particular bottle I think we are pretty close.

The Paumanok 2010 Grand Vintage Chardonnay is bottled using the Grand Vintage name which refers to the special nature of the wine as designated by the producer. Specifically, it is made using the free-run juice of the ripest batches of Chardonnay from the vintage and is fermented in new French oak.

The wine is elegant on the palate with a mild toasted and nutty profile and a creamy finish. The fruit isn't hidden with oak, rather the fruit flavors taste like something you would find in a pastry or other baked, sweet treat. The finish is dry (it is a tad round, but not sweet by my definition) and lingers a bit allowing the texture to be savored. I drank this wine on its own the first night, and quite happily, then fiddled around with a couple different dinner pairings, none of which were worth highlighting. 

Martha Q's Low & Slow Smoked Ale

I met Sean Hopkins who owns the LobsterQ Restaurant in Hampstead, NH earlier this year. My foodie friend Richard Auffrey had connected with him previously and asked if I knew of the restaurant. I didn't, so we planned a visit to check out the joint. I enjoyed the food, people and atmosphere then and I have enjoyed the same several times since. But, let's fast forward a bit.

A few months ago Hopkins (should we call him Q or Mr. Q?) was tweeting about making a collaboration beer with Martha's Exchange in Nashua, NH. A smoked beer was the plan and Sean was hoping to smoke the grains at the restaurant to give the beer a firm LobsterQ profile.  I was intrigued and looked forward to the release so I could give it a whirl.

( Greg Oullette, the brewer for Martha's and Sean Hopkins of LobsterQ. )

That time came, and to celebrate the release LobsterQ held a private event to debut the beer, named Martha Q's Low & Slow.  Low & Slow was paired with great people, food and music from two members of the Tom Dixon Band. The event was lively, fun and the only downside was that I had arrived home from vacation not even 24 hours earlier and was feeling a bit spent.

How about the beer? Martha Q's Low & Slow is a mellow smoked ale, one that folks who don't normally like smoked beers might enjoy. In a Facebook review for both Martha's & LobsterQ I said: " Martha Q's Low & Slow - slow cooked meats & sweet tobacco meet in a bar... damn fine smoked ale. mellow and hugely drinkable. Bravo!" The beer pairs well with BBQ, but I also found it melded nicely with fish & fries. The beer was made in a small run and is available on tap at both Martha's and LobsterQ while it lasts.  

I'll Have Me A 'Gansett

I'm too young to say anything nostalgic about Narragansett beers. I've had the recent incarnation of several of their brews and have been pleasantly surprised. 

I tried the Narragansett Bock last week and was excited for the mellow balance of sweet malts & grains. The finish is clean and crisp. This beer isn't anything special, not requiring you to savor or study it; and that I think is its virtue. It isn't tasteless, light colored swill but also isn't something uber-crafty that requires a PhD in beer to understand. 

Cheers!

Jason

Winners of the Boston Wine Expo Passes

Last week I announced a drawing for two passes to the 2013 Boston Wine Expo. Traffic to the post was decent, but there were only three comments, and a comment was required to be entered to win. The upside for the three people that did comment is that their chances of winning were pretty darned good!

In a random drawing the winners were Elizabeth Smith and Kurt Grausam! I will be contacting the winners privately to get their free pass on the way to them.

Thank you to all the people who viewed my post (too bad many chose not to enter) and to the three entrants for helping me give away the passes. The Boston Wine Expo is a fun event and I look forward to attending it myself so I can explore more of the world of wine!

Cheers!

Jason

p.s. Yes I know I am a day late announcing the winners, but that is just how the busy holiday season is turning out for me!