Good news for all the beer lovers out there in the Los Angeles area as The Bruery is bringing back their Reserve Bottle list. On the second Saturday of each month, The Bruery will open up their cellar to the public where people will have the chance to try some of their incredible and rare beers. It’s that easy and there’s no catch, but the bottles are for on-premise consumption only and because of the size and alcohol content of the bottles, they must be shared between two people. For those thinking they can be sneaky and run off with a bottle of Bottleworks XII, bottles will be poured from behind the bar. For the most up-to-date information on what is available, be sure to check out their Reserve Bottle List website.

What might the bottle list look like? Here is the list from July.

• Papier
• 100% Brandy Barrel Aged Papier
• Coton
• 100% Bourbon Barrel Aged Coton
• Oude Tart
• BottleWorks XII
• Melange #1
• Pinotlambicus
• Sour In The Rye
• White Oak

It’s hard to argue with that list.

The 2011 Wine Bloggers Conference, held this past weekend in Charlottesville, Va., showcased the fruits of Virginia’s thirty-year drive. The online wine press saw gracious vineyards and tasted fine wines. Through a collegial approach, government support and patience, the Old Dominion now produces distinctive offerings such as Viognier, Cabernet Franc and Petit Manseng.

Its vintners wanted to show the online wine press that the Old Dominion was a worthy wine destination. In that case, mission accomplished. Attendees loved the hospitality, the scenery, the architecture and yes, even the wine.

Now, Virginia needs to take the next step. The Commonwealth presented a very unified viticulture, both on the vine and in image. A Viognier from Loudoun County, west of D.C., might as well be a Viognier from Charlottesville or near the North Carolina border. The wine culture reflects the state’s image: grand, but a bit stuffy and lacking in variety. Its appellations reflect tourism destinations lacking diversity, not distinctive viticultural regions.

And a lack of showcased diversity goes beyond production. The Charlottesville area features the fine Sugarleaf Vineyards, a rare African American-owned estate winery. Why on earth wasn’t it showcased prominently? It’s even absent from the literature for the local Monticello Wine Trail.

The grand old Virginians—one historian I know calls them Professional Virginians—put on a great show, but conference members’ eyes lit when they ventured away from columns and grandness. They became excited discussing Gabrielle Rausse, who came over from Italy in 1976 to establish Barboursville Vineyards, Virginia’s first key vinifera winery. They were fascinated by Jenni McCloud, who established Chrysalis Vineyards as she transitioned from male to female and played a prominent role in the book The Wild Vine, and touched by the solitary nature of DuCard Vineyards, nestled in rural Madison County hollow.

Virginia’s wine image, so steeped in Thomas Jefferson’s imagery, evokes the University of Virginia. The Conference even featured a tour of its Grounds, as they are pretentiously known. It’s a place of beautiful architecture and stagnant tradition.

If UVA represents old Virginia, there’s another school 70 miles away called Virginia Commonwealth University that represents new Virginia. Incredibly diverse for the South, VCU gave the world the musical talents of GWAR and Lamb of God. Muslim women in headscarves and the children of Ghanaian immigrants walk its cobblestoned campus. When college basketball royalty laughed at its inclusion in this year’s NCAA men’s basketball tournament, it reached the Final Four and made a star out of its high-energy, scholarly coach. It’s the school for the striver, the dreamer and the artist, and going forward, Virginia wines need a lot less UVA and a lot more VCU.

By some incredible turn of events that involved the Association of Alternative Newsmedia, 3 airports and 12 hours, I landed myself at Tales of the Cocktail in New Orleans with 48 hours notice. Tales is an internationally acclaimed event for bartenders, spirit brands, booze media and enthusiasts, celebrating its 9th year as the 5 day bacchanalian conference to be at in the Big Easy.

I chased down fellow Hawaiian, bartender Sam Treadway from the Waikiki Edition passing out leis and competing with his “Killer Fizz” Pina Colada at the United States Bartender’s Guild (USBG) Pina Colada Championship sponsored by Bacardi on Friday night. The special event held at Tales of the Cocktail had 17 bartenders vying for the title that would make them $1,500 richer, adorn their mantel with a fantastic trophy and qualify them for a spot in the World Cocktail Competition in Warsaw, Poland compliments of USBG.

The Championships were held at the Foundry in the Warehouse District of New Orleans where 550 attendees sipped hand shaken Bacardi cocktails and listened to a live Latin band playing Caribbean sounds. Juan Coronado, Bacardi Brand Master, explains,”The main bars were serving Bacardi Legacy cocktails, like the ‘Daiquiri’ from 1898, the ‘Cuba Libre’ from 1900 and the ‘Pina Colada’ from 1954.” Each of the bartenders had a station where they described built and passed out their ever creative versions of the ubiquitous tropical drink while the samplers got to vote on their favorite with a wooden chip.

The winners of the event however were judged by a panel comprised of some of the foremost authorities on cocktails. Technical judges included: USBG National President David Nepove, USBG National Past President Livio Lauro, and Best Technical Performance at the National 2009 USBG Cocktail Contest winner Ronaldo Colli. Tasting judges included: USBG Vice President Aaron Gregory Smith, Bacardi Brand Master Juan Coronado, Bacardi Brand Master David Cid, Bacardi Global Brand Ambassador David Cordoba and Managing Editor of In the Mix Magazine Mike Maven.

Debbi Peek of Chicago was crowned champion of the Pina Colada at Tales of the Cocktail with her Pina Colada called “No Passport Required.” It featured smoked Bacardi Bacardi Anejo and pineapple and ginger purees, with a glass rimmed with toasted coconut and honey. The crowd sourced favorite was Las Vegas’ Matt Myers who received the majority of the chips to take home the People’s Choice award. His Thai Pina Colada had Asian influences and spicy cashews presenting a complex flavor profile.

“The goal of the USBG Pina Colada competition at Tales of the Cocktail was to inspire today’s generation of bartenders to reimagine this classic cocktail and take it forward into the second golden age of cocktails,” said Ann Tuennerman, founder of Tales of the Cocktail. ”The winning cocktails had true balance and complexity of flavor and deserve their place in history alongside the Original Pina Colada.”

No Passport Required Created by Debbi Peek, Chicago

• 2 oz Smoked Bacardi Anejo Rum
• 2 oz coconut milk
• 1 oz Roasted Pineapple Puree (Perfect Puree)
• 1/2 oz brown sugar syrup (equal parts brown sugar/water)
• 1/2 oz Ginger Puree (equal parts fresh ginger/water/sugar/ blended)
• Garnish – Glass dipped in honey and rimmed with toasted coconut
• Smoked Bacardi Anejo – Cold smoke over cherry wood for 45 minutes.

Directions: Shake all with ice. Strain into toasted coconut-rimmed ice-filled Pina Colada glass.

Thai Pina Colada Created by Matt Myers, Vegas

• 1 1/2 oz Bacardi 8 Yr
• 2 oz Pina Colada Mix
• 1 1/2 oz Thai Syrup
• 6 Leaves & 1 crown Mint Leaves, muddled & for garnish
• 3 Leaves Kaffir Lime Leaves, muddled & for garnish
• 1 Shoot of Lemon Grass, as garnish

Directions: In an old fashion glass, bruise 6 mint leaves and 2 kaffir lime leaves with Bacardi 8 Rum. Strain rum into blender with Thai Syrup, Pina Colada mix and 1 scoop of ice. (Reserve glass with bruised leaves). Blend until smooth. Pour contents into old fashion glass with bruised leaves. Stir leaves quickly. Garnish with 1 Lemon grass shoot, 1 kaffir lime leaf and a slapped mint crown. Provide a straw and enjoy!

Killer Fizz Created by Sam Treadway, Hawaii

• 1 1/2 oz Bacardi Superior
• 1 oz fresh pineapple juice
• 1 oz fresh coconut milk
• 1/2 oz fresh orange juice
• 1/2 oz orgeat
• 1 fresh egg white
• 2 oz soda water
• 2 fresh chunks of pineapple soaked in St. Elizabeth Allspice Dram

Directions: Put all ingredients except soda water, Allspice Dram and pineapple chunks into your shaker. Dry shake and then shake vigorously with ice. Pour your soda water into your chilled collins glass. Double strain the shaken mixture over the soda water. With a kitchen torch, lightly roast the pre-soaked pineapple. Lay the burnt pineapple chunks over your drink on a pick. Serve with a straw.

A tasting room that attracts almost as many tourists as locals, Ty Caton / Muscardini. A multi-shaded puddle of wine. Varietals: Italian, Bordeaux, Rhône, more. Tasting room manager George, his colleague Jennifer, provide more than what should be expected from a wine tasting experience. In Kenwood, Napa, anywhere. During my visit, I sipped much less, MUCH MUCH LESS, than what’s available for an angled glass. The group of three ladies next to me, all a-snicker, disbelief with the bottled sagacity on their palates. One of them said to me, finishing final tears from one of the Cabs, “This is the kind wine I like…and I love this tasting room!”

So while I walked around the Room with my inaugural pour of Ty Caton’s 2010 Mendocino County Riesling, the guests exchanged wine experiences with Mr. Mike Muscardini himself, who stopped in for a fortuitous visit. I walked around, with one of the guests, a woman from just down the road (San Francisco’s Marina Disctrict), checking out the merchandise, bottles on the shelves, which of the varietals was most impressive (impossible, as not one of them was even a nano-breath under galactic).  Muscardini’s label, try everything, most poignantly the ’08 Tesoro, ’08 Sangioveses (yes, there’s two), and ’09 Barbera from the Pauli Ranch in the Ukiah Valley. From Ty’s, go after the ’09 Ty Caton Cabernet, ’09 Petit Verdot and OF COURSE Ty’s Tytanium, a viciously vibrant and entrapping blend.  Whatever vintage is open, taste.  All wines, from both alchemical grape sages, theatrically seducing. “Wow,” said the woman from San Francisco.

Mike and Ty host a sequence of well-reputed events, that many in the valley talk about weeks before they ignite, so definitely keep in a wine country’s know. Just the type of tasting room you’d expect from Sonoma’s Valley: Human, relaxed, diversely delicious.  Wanted to stay longer, sip away the Saturday with my new friends on both sides of the counter, but didn’t want to disrupt anything, or steal the space at the counter from incoming guests. I want people to experience all in this room, I thought to myself, obviously the other guests had comparable motions. Walking out, we all took pictures of the room, the bottles, the exterior in Kenwood’s Village Center.  I was one of them, a visitor, tourist, enamored local wine lover. Memorable, each scenic and gustatory ingredient.  Wine, conversation, what we all look for in a wined time.  Sip, sip …

The Washington State Liquor Control Board announced the tentative selection of ten farmers markets throughout Washington to participate in a pilot program allowing wine and beer tasting at the markets. “This pilot is another avenue for Washington’s breweries and wineries to educate customers about their products,” said Sharon Foster, WSLCB Chair. “Because farmers markets take place in a community setting, there are safeguards in place to ensure tastings are conducted with public safety in mind.”

The pilot program is a result of Substitute House Bill 1172, and is scheduled to run from September 1, 2011 to November 1, 2012. 47 wineries and 4 breweries qualified to participate, though only one brewery, microbrewery or winery may offer samples per day.

The selected farmers markets include:

• West Seattle Farmers Market – 4400 SW Alaska St in Seattle
• Magnolia Farmers Market – 2550 34th Ave W in Seattle
• Vancouver Farmers Market – 605 Esther St in Vancouver
• Everett Farmers Market, Inc. – 1600 W Marine View Drive in Everett
• Vashon Farmers Market – Village Green, 17511 Vashon Hwy S in Vashon
• Liberty Lake Farmers Market – 1421 N Meadowwood Ln in Liberty Lake
• Proctor Farmers Market – N 27th St, between Proctor and Madison in Tacoma
• Pasco Farmers Market – 4th and Columbia in Pasco
• Pike Place Market; Farmers Market – Pike Place, between Pine and Steward St in Seattle
• Wenatchee Valley Farmers Market – Columbia St between 1st and Palouse in Wenatchee

Cognac. The quadrilogy is complete. If you missed Cognac Conversations Episode #1, Episode #2, or Episode #3, dip into the archives and check out what you missed. In this episode, Mutineer Editor in Chief Alan Kropf continues to try and educate stand-up comedians Ben Morrison (who also happens to be a regular Mutineer contributor and host of the Mutineer Comedy Festival) and Daryl Wright (also a Mutineer Comedy Festival performer) at the world renowned Jon Lovitz Comedy Club at Universal City.

Speaking of cognac, Rémy Martin celebrated the L.A. launch of its latest spirit, Rémy Martin V, at Drai’s last week – the rooftop restaurant/club crowning the W Hollywood. The event attracted an eclectic crowd that ranged from a few jet-setting members of the Monegasque princely family to Jaleel White, the Urk Man himself.
 
But make no mistake – V is not cognac. So to avoid confusion, Rémy Martin simply calls it what it is: a distilled grape spirit, or, more specifically, an eaux-de-vie distilled from Ugni Blanc grapes harvested in the Champagne region of France – the company’s first clear spirit. Yes, clear. If that’s confusing, think of it this way: Rémy Martin V is like Rémy Martin cognac, but without the barrel aging. (OK, maybe that’s more confusing.)
 
So how does it taste? It tastes a little like grappa (an Italian pomace brandy), and is similarly phenolic. But it’s subtler than grappa, thanks to double distillation and a special ice-cold filtration process. Rémy Martin V is intended to be a mixing spirit – something that will appeal to a young, club-going, fruity-mixed-drinks-imbibing sort of crowd. Some might call it a marketing gimmick – like Crystal Pepsi, but more fun. You be the judge.  

Cognac. You know it as one of the ultimate sippers on the planet, but what about cocktails? The answer is yes, from the classic sidecar to the ultra-modern Cognac Summit Cocktail*, Cognac does have a happy home in the world of mixology.

In this third installment of Cognac Conversation, Mutineer Editor in Chief Alan Kropf pays a surprise visit to stand-up comedian/Mutineer Director of Comedy Ben Morrison at his Hollywood apartment to make one of these so-called Cognac Summit Cocktails and prove that literally anyone is capable of whipping up this delicious cocktail at home.

Official Cognac Summit Cocktail Ingredients:

• 1 lime peel
• 4 thin slices of fresh ginger
• 1 1/2 oz. VSOP Cognac
• 2 oz traditional lemonade
• 1 long piece of cucumber peel
• 4 or 5 ice cubes

*Because we live on the edge, we strayed a bit from the official recipe in our demonstration and used 2 oz. of Cognac and 4 oz. of lemonade, and while homemade lemonade is always preferred, sometimes you just gotta roll with Americana’s finest: Newman’s Own Old Fashioned Roadside Virgin Lemonade.

The Sidecar Recipe:
By Robert Hess from “Classic Cocktails” in Mutineer Magazine Issue #10

• 2 oz. brandy (or cognac)
• 1 oz. Cointreau
• 1/2 oz. fresh lemon juice
• Shake with ice.
• Strain into a chilled cocktail glass.

What? No sugared rim? Personally I find that the sugared rim simply makes my fingers sticky, which is far from desirable. You may of course choose to sugar yours if you so desire, but history is on my side on this since the original recipes also were presented sans rim.