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This Week: We hope everyone had a happy and safe 4th of July! On behalf of the pets out there - the day is over, so stop with the backyard fireworks. You know who you are.
We're into gin again this week, mixing up one of the prettiest classics - the Aviation, thanks to our bartender in residence Nikola. For the non-gin drinkers, we've got new bourbon for you! Information below, of course. And if you aren't into either... but wait, there's more! Nick takes us on a tour of Vinho Verde for the ultimate refresher.
Enjoy the beautiful weekend!
Cheers,
The Team at NL Wine & Spirits
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VINHO VERDE 101: It's not easy being green. Or, is it?
The ultimate summer refresher.
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It's the dead of summer, the 90+ degree blazing summer sun is beating down perilously on your sensitive sun kissed forehead and freckled shoulders. Your lips are chapped and your mouth is as dry as the Sahara Desert.. you don't know if you've even been this parched in your life. Through the bright rays and heat distortion you see a figure.. is it a mirage?!
No, you can see clearly now, it's your best friend walking towards you and they've got a frosty glass of ice cold wine. You take a sip.. pure bliss, never has any beverage refreshed you as this glass just did. You ask "what is this magical elixir?!" .. They utter two beautiful words: Vinho Verde.
Vinho Verde, otherwise known as Green Wine, is the wine of the Minho region in northwestern Portugal, just north of Porto. This region is predominantly known for it's white wine but also produces red and rosé. For the whites, there are over 20 permissible varietals that can be found in the blend OR (less commonly), the wine can feature one single variety. The varieties most commonly used are: Alvarinho (same as Spanish Albarino), Arinto, Azal, Avesso, Loureiro, and Trajadura.
Vinho Verde whites are often associated with being light, refreshing, tangy and having a certain amount of spritz or carbonation. Traditionally, the carbonation was a by-product of the wines being bottled in youth, leaving the last bits of fermentation to finish in the bottle. Today's bottlings sometimes follow suit but are commonly made with the help of a little C02 injection. Speaking generally, the spritz is more commonly found in the less expensive bottlings from larger production blends (absolutely nothing wrong with that!). The more serious, high end producers shy away from carbonation and aim for a wine with greater complexity often only using one varietal.
The reds are much more uncommon, rarely seen outside of Portugal! Like the whites, the reds can use up to 17 grape varietals but the most "commonly" used varieties include: Azal-Tinto, Borraçal, Brancelho, Espadeiro, Padeiro-de-Basto, Pedral, Rabo-de-Ovelha and Vinhão. These reds are often light-bodied, tart, zingy and take well to a chill, but a few more serious ageable reds can be found.. if you know where to look.
The Vinho Verde Rosé has become more available than the reds, growing in popularity over the past few years as rosé has become all the rage. The rosé can use the same grapes as the red or even a blend of red and white grapes. These wines, like their white counterparts, are often slightly fizzy, tart, tangy and increasingly crushable.
What we're currently loving on our shelves:
Nortico Alvarinho ($16.99)
Dom Diogo Azal ($12.99)
Muros Antigos Alvarihno ($21.99)
Calcada Rosé ($15.99)
Lago Rosé ($14.99)
Ok, so that's the 101. In sum, why do we love Vinho Verde? Price to quality ratio, check! Refreshing AF? Check! Great for heat waves? Check!
While many of you have probably pounded a bottle or two of cheap green wine, it would behoove you to venture out and try a single varietal bottling or red to pair with your summer shenanigans!
Cheers,
Nick Z
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New Bourbon, Who Dis?
Featuring some new finds straight from Kentucky.
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Two recent arrivals to North Loop Wine and Spirits come from Rabbit Hole Distilling in Louisville, Kentucky.
Rabbit Hole Heigold Bourbon is a nod to traditional high rye bourbon mashbills, with a twist. The recipe is 70% corn, 25% malted rye, and 5% malted barley. While the recipe of corn, rye, and barley is by far the most common in bourbon, not many distillers use malted rye. This bourbon showcases aromas of sweet, toasted malt. The taste features notes of butterscotch and caramel, while the finish leaves you with a bit of pepper and baking spice. $64.99 (750ml)
Rabbit Hole Cavehill Bourbon steps away from the more common three grain mash recipe of most bourbons and uses four grains. A mashbill of 70% corn, 10% honey malted barley, 10% malted wheat, and 10% malted barley produces a unique, well balanced bourbon. Notes of spice and honey provide pleasant aromas on this bourbon. Orange cream, honey, and hints of toasted grain show up on the first sip, finishing with a touch of vanilla. I highly recommend this bourbon to anyone, especially those looking for something a bit different. $64.99 (750ml)
-Todd
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COCKTAIL OF THE WEEK: The Aviation
Brought to you by our bartender-in-residence, Nikola.
The Aviation Cocktail has been quenching peoples' thirst since pre-prohibition. Aviations came to be at the Hotel Wallick in New York City thanks to Hugo Ensslin; it was first published in his book in 1916. The drink is a beautifully citrusy and floral gin cocktail with Maraschino Liqueur, Crème de Violette and lemon juice. When Prohibition hit, the Aviation, like many cocktails, almost disappeared. In 1930, the drink was featured in Harry Craddock's The Savoy Cocktail Book. Strangely enough, Craddock's recipe omitted the almost impossible to find Crème de Violette (which is the ingredient that gives the drink its pale purple "sky like" appearance). Aviations were made that way until the Classic Cocktail Resurgence in the early 2000's when Rothman & Winter introduced a Crème de Violette that made it possible to create the original version again. Now you can see Crème de Violette on the back bar of any respectable cocktail bar.
We will be using, you guessed it, Aviation Gin ($35.99) which is a New World Gin from Portland, Oregon. It's a dry gin that is not going to be overpoweringly junipery and has a lot of floral and citrusy notes. Then the Rothman & Winter Crème de Violette ($23.99)—it's floral sweetness should be used sparingly, as it can overpower the cocktail; the same goes for the Luxardo Maraschino Liqueur ($32.99)—a little bit will do it. Luxardo will add a nice cherry flavor with a subtle nuttyness. Then, we use a little bit of simple syrup and fresh lemon juice that balances out all the flavors. The most important thing for cocktails is balance; you don't want any one ingredient overpowering the others. So Let's make this:
Aviation Cocktail
1.5 oz. Aviation Gin
.25 oz. Luxardo Maraschino
.25 oz. Rothman & Winter Crème de Violette
.75 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
Add all ingredients into a shaker, add ice, Shake it up Strain into a cocktail glass and garnish with Luxardo Cherry ($21.99)
Cheers,
Nikola Govich
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Staff Picks: What to Drink This Week
Things our staff thinks you should drink.
2020 Nortico Alvarinho Minho, Portugal - $16.99
So we already know that Vinho Verde is a place in northern Portugal and they grow over 20 unpronounceable grapes to make their slightly spritzy, summer crusher. Let's focus on one grape, that happens to be my favorite Spanish/Portugese white; Alvarinho (AKA Albariño in Spain). This bottling from Nortico is from tiny vineyard plots in Moncao and Melgaco, along the Minho river on the border with Spain's Galicia province in northern Portugal, and is the best spot for this country-jumping grape. It's hallmark traits are in perfect form here: fresh citrus, peach and tropical notes paired with clean, juicy fruit and vibrant minerality. Best paired with a patio but also perfect with seafood, fish tacos or oysters.
-Angie
2018 Juanjo Tellaetxe,Tantaka, Arabako Txakolina - $23.99
I know that you're quietly saying to yourself that none of the words in this wine's title make sense or are even real. Rest assured, that while this might be the ultimate of tongue twisters.. this is an actual wine from an actual place. The Tantaka Txakolina is made from a rare grape called Hondarribi Zuri (more made up words) that is grown in the Basque region in northern Spain, specifically the Arabako Txakolina region around the town of Amurrio which the the most inland of the Txakoli growing regions. Tantaka is on the more serious side of Txakolina because it lacks the spritz and is meant to be more thought provoking than the average Porron-driven summer crusher. This white has aromas and flavors of golden apple, peach and cinnamon, with secondary notes of white flowers, anise and celery leaf. Tantaka is beautiful wine on its own but would be a perfect food accompaniment to summer salads, fresh white fish or a charcuterie plate!
-Nick Z.
Medivol, Cremant de Limoux Brut, Limoux FR - $21.99
It's said that you shouldn't reinvent the wheel. I'm not sure if this is reinvention or repurposing but Medivol is using branding and sourcing to achieve high value wines sourced from Southern France for the U.S. market. The fertile vineyards of Southern France have always been happy hunting grounds for French wine merchants and those aiming to export juice. Medivol's take seems firmly focused on quality and sustainability. The result, at least when it comes to the wildly fruity and satisfying cremant is a true value. The wine is redolent of fresh pear and melon. Overall flavors are clean and balanced. There is even a bit of toast and mid palate richness from time spent on the lees. A truly versatile wine, this is a welcome guest from the beach to the dinner table.
-David
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VERY IMPORTANT: Cute Dog Visitors!
Dog pics are an excellent way to spread cheer, we hear.
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Cheers everyone!
-The Team at North Loop Wine & Spirits
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