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Whisky Live Returns to LA on October 17

Spirits

Whisky Live

What’s better than a glass of sweet, toffee-colored, barrel aged scotch, bourbon or whisky? How about 150 of them?

On October 17, WHISKY LIVE LOS ANGELES 2012 returns for its fourth year. Held at the Hyatt Regency in Century City, there will be a full spectrum of spirits originating from Scotland to Kentucky. In addition to classic and traditional bottlings, guests will also get to try new recipes, unusual finishes, and rare, hard-to-find spirit. Producers, distillers and independent bottlers will be on hand to answer questions while pouring their product. Interested in the experiential more than the educational? Maybe the selection of artisanal foods, cheese and chocolate pairings, fine cigars and live jazz will whet your whistle.

Hailed as a “worldwide connoisseur event,” the LA tasting comes after stops in Chicago, San Francisco and Boston, and before landing in Madrid, Capetown, and Moscow, among other international locations; and brings with it experts from across the globe to lead guided Masterclasses for up to 75 people. Lectures will include flavor comparisons, pairings and an assortment of introductory classes, including presentations of new whiskies.

Tickets start at $109. Discounts and upgrades are available on Twitter, by following @WhiskyLive.



San Francisco Craft Spirits Carnival: October 13-14

Spirits

Craft Spirits Carnival

Come one, come all, to SF’s Fort Mason Center for the San Francisco Craft Spirits Carnival on October 13 and 14. Attendees will have the opportunity to try and buy just about any spirit you can think of. Maraschino to Mezcal, craft spirits producers will be on hand tastings guests through their offerings and if you like what you try, you can buy it right there on the spot.

In addition to spirits, there will be sideshow acts like top aerialists, trapeze acts, fire eaters, sword swallowers, knife throwers, contortionists, burlesque, and more.

Where:Fort Mason Center
Laguna Street and Bay Street
San Francisco, CA
When: Saturday and Sunday October 13 and 14
2PM – 5PM
Cost: $125

To purchase tickets or for more information, visit craftspiritscanival.com



Three Things To Know About Riesling & Three Rieslings To Try

Wine

Riesling

“We’re here to create a new identity for the grape,” says Laura Williamson, before launching into an hour-long Riesling tasting session on a recent Saturday morning. “Riesling Rocks!” is the first wine seminar of the weekend at Euphoria, a Greenville, South Carolina food festival that brings together Southern food and drink enthusiasts from all over the country. Williamson, a master sommelier, isn’t going to have to try very hard, since she has a group of Riesling-lovers ready to drink up, even though it’s before noon. But there’s always more to explore in the world of wine, and we have six glasses in front of us. We’re tasting Rieslings from four different countries, and while each glass of pale gold liquid looks the same at first glance, the wines taste vastly different.

Williamson—and every sommelier I know—is trying to convince drinkers that the cloying Rieslings they’ve had in the past are not all the grape has to offer. If your bottle is a sugary mess, try again—Rieslings are made in a wide variety of styles, from gorgeous acid pops to gently sweet sips. And since there are so many styles of Riesling, they pair well with so many styles of food—they cut through spice, work amazingly well with Thai food, and should have a place on your Thanksgiving table. So where to start? Here are a few things to know about Riesling and some bottles to try.

 Three Things To Know:

 • Rieslings work great as aperitifs.

Aperitifs are designed to stimulate the appetite, and Rieslings can get your mouth watering and make you ready to eat. Look for dry Rieslings with citrus notes. Plus Rieslings tend to be low in alcohol, which makes them a great glass to start your meal with.

 • Acid, acid, acid

Just because a Riesling is high in residual sugar doesn’t mean it’s going to be incredibly sweet. The interplay between acid and sugar levels is important to Rieslings. The grapes hang on the vine for a very long time, which increases their tartaric acid, providing juicy citrus notes. Acidity makes Riesling refreshing and easy to pair with food.

 • You can taste where they come from.

One of the best things about Riesling is its minerality—you can absolutely taste where the wine comes from. The Rieslings we drank came from a range of regions, and a different earthiness was present in each. The vines for L. Hiedler-Riesling Urgestein 2011, which comes from Austria, are grown in harsh soil, and there’s a smooth stoniness that comes through with each sip.

Three to Try:

• United States: Chehalem Dry Riesling 2010

We drank from driest to sweetest wine, and this Oregon wine was the first wine we sampled. There’s a delicate note of citrus at first, as well as peach and hints of grass–this wine smells like springtime. When you taste it, there’s a rush of acidity, which will make your mouth water, while the fruitiness lingers on your tongue.

• Austria: L. Hiedler-Riesling Urgestein 2011

This wine is a step up in terms of weight on your tongue, but peachiness and an almost tropical flavor keep it light. Limestone-heavy soil increases acid and as I mentioned above, there’s a stoniness to it. You’ll feel as though the wine is washing over smooth pebbles in your mouth.

Germany: Selbach-Oster 2010 Zeltinger Himmelreich Riesling Kabinett Halbtrocken

“Halbtrocken” means “half dry,” and this wine is mostly dry with a hint of sweetness. This wine comes from the Mosel region, which produces flowery Rieslings, and this was the most delicate wine we tasted. Delicate doesn’t mean flat though—the wine is airy and ethereal and carries a punch of vibrancy, like biting into a green apple.



Mutineer Friday Cocktail: The Razercrac

Spirits

Swift's Attic - The Razercrac Cocktail

It’s Friday, and this Mutineer is looking forward to knocking off for the weekend and plans to kick off the weekend by mixing up a cocktail. If you are looking for something new to try, Swift’s Attic in Austin, TX makes a cocktail called The Razercrac, which is based upon that old New Orleans favorite the Sazerac.

“This was originally going to be a take on an old-school Sazerac, but I wanted to use the Chopin rye vodka because it makes for really smooth, easily drinkable drinks. This is a great alternative for people who don’t like the rye-whiskey taste of a Sazerac, and it’s a great pairing for the Martini & Rossi vermouth, since it’s on the sweeter side, to balance the bitter notes. Like the original, we still used an absinthe-dusted glass and a bit of Peychaud’s bitters. Zest the orange into the drink and stir with the zest to bring out all of the flavors.”
 – Jeff Hammett, Bar Manager of Jeff Swift’s Attic

The Razercrac
1 1/2 oz. Chopin Rye Vodka
1 oz. M&R Sweet Vermouth
2 dashes Peychaud’s Bitters
Absinthe dusted glass

Stirred and strained over ice with orange zest

Have a mutinous weekend!



Luxardo Liqueurs: More Than Maraschino, Featuring Francesco Lafranconi And The Windtalker Cocktail

Spirits

As we get closer to the Luxardo Cocktail Cup which is now less than a month away, it would be only fitting to take a step back and learn just exactly what Luxardo is. Filmed and produced by our friends at Small Screen Network on location at Anchor Distilling Company, Luxardo Liqueurs: More Than Maraschino, Featuring Francesco Lafranconi discusses Luxardo Amaretto Di Saschira and teaches you how to make the Windtalker cocktail.

World renowned mixologist Francesco Lafranconi will also be on the panel of judges for the Luxardo Cocktail Cup.



Fine Beverage Mad-ness: Every Fine Beverage Consumed On Mad Men

Spirits

The fine folks at Slacktory have taken the liberty of collecting every moment in which a drink is consumed on Mad Men into a video collage of cocktail awesomeness.



The Boston Cocktail Summit, October 4-6

Spirits

Boston Cocktail Summit

Boston’s first-ever citywide cocktail event will celebrate the culture of the cocktail with three days of events, parties, trade exhibits, educational seminars, and galas. Mixology superstars will dazzle with creative and classic cocktails, celebrated Boston chefs will prepare delicious cocktail dinners, and local and international spirits authorities will offer informative and educational seminars.

Mutineer is proud to be along for the ride as we have teamed up with the Boston Cocktail Summit as a sponsor for the inaugural year. While there are too many incredible events to list, here are the ones we are sponsoring:

Terroir Driven Spirits
Benjamin Jones and Misty Kalkofen
October 5, 4:00-5:30pm
Park Plaza Hotel 4th Floor $25

This presentation will focus on spirits where the quality and character is truly derived from the earth/environment from which they come, can’t be produced elsewhere (to that specific quality) and where preparation prior to distillation is one of the principle factors in delivering the highest quality product.

The Great Whisk(e)y Debate
David Mays – Moderator
October 5, 4:00-5:30pm
Park Plaza Hotel 4th Floor $25

For the beginner or the connoisseur, this class will be a treat! You’ll taste through Irish (Kilbeggan, Coonemara), Canadian (CC 12 and Sherry Cask), Bourbons (KCSB, Devil’s Cut, KC Rye) and Scotch (LP10, Triple Wood). We’ll cover the basics of what makes each of these Whiskies unique, and talk about the similarities as well. Whether you’re a Bourbon fan or a Scotch collector, this is sure to be a fun trip around the world of Whiskies!

Sweet & Bitter
Kirsten Amann & Martin C. Duffy
October 6, 10:00-11:30am
Park Plaza Hotel 4th Floor $25

Why does Fernet taste so delicious to some people and overbearingly bitter to others? Why does Benedictine come across as spicy & complex to some, but simply sweet to the uninitiated? And in a bartender’s world, where bitter cocktails are all the rage, is there any hope for the sweet-toothed mixologist? The folks behind this year’s Manhattan Cocktail Classic seminar are back, honing in on the Sweet and Bitter of things, two of the most important yet ever so divisive tastes. Join Kitty Amann, Brand Ambassador for Fernet Branca, and Martin C. Duffy, National Brand Ambassador for Benedictine D.O.M., as they host Don Katz, professor of Neuroscience and Chemosensation, Chemist Graham Wright, and nutritionist Kendra Strasburg as they illuminate Sweet and Bitter from a scientific and biological perspective.
From Fernet and a cheap beer to Imperial Royales to the iconic Benedict’s Rule and Benedictine Cocktail, we’ll sample Sweet and Bitter drinks that fall into both camps as we ask ourselves: “Sweet or Bitter, which is better? Can’t we all just get along?”

DO YOU SPEAK AMARI?
Francesco Lafranconi
October 6, 12:00-1:30pm
Royal Sonesta Hotel $35

Deep rooted in the Italian culture and regional folklore for centuries, the Amaro is the new generation of Italian immigrant. Coming to America with several brands at a time, it is becoming among the finest ambassadors for the Made in Italy. Whether consumed straight up or on the rocks, before or after a meal, or most likely used as a bitter-sweet complex modifier in creative cocktails, Amari are living the American Dream! Join internationally renown bar life personality, Francesco Lafranconi-Executive Director of Mixology & Spirits Education for Southern Wine and Spirits of Nevada, for a wonderful and intriguing journey through Italy’s finest brands. Amari’s century-old family own secret formulas and never-heard-before botanicals are still shrouded with mystery, but not for long. The seminar will help you to “Speak Amari” after this unique tasting experience!

Spirits Tasting in a Blind
Steve Olson and Doug Frost
October 6, 1:30-3:00pm
Park Plaza Hotel 4th Floor $35

Spirits Tasting in a Blind, or how spirits professionals describe spirits with something other than “I like it.” Join tasting experts Steve Olson, aka wine geek, and Doug Frost MS, MW, to discover the tricks of the trade, and learn the steps that these two BAR (Beverage Alcohol Resource) founders and examiners take when teaching spirits tasting to true professionals.

Bienvenido a Tequila 101
David Mays
October 6, 3:00-4:30pm
Park Plaza Hotel 4th Floor $25

This seminar isn’t about shots (though we’ll address them), it’s about appreciating the legendary spirit of Mexico, with all its complexities. Whether you’ve had that one unpleasant experience, or you truly appreciate the sublime beauty of Tequila, this class will be a fun and interesting journey South of the border. No passport needed!

Making Great Gin Cocktails at Home – Hands On with Tony Abou-Ganim
October 6, 4:00-5:30pm
Park Plaza Hotel 4th Floor $35

Join Tony Abou-Ganim, The Modern Mixologist, as he shows you what you need to stock your home bar, tools of the trade and how to use them, and all the secrets behind mixing great gin drinks at home. Be it a classic a Martini, Tony’s favorite cocktail, the Negroni or one of his originals, he’ll show you how easy it is to craft these wonderful libations. From shaking to stirring, muddling to blending, Boston Shakers and Hawthorn Strainers, you’ll learn all you need to know to set up and tend your home bar. Whether you’re a professional bartender or just want to impress your friends, you’re sure to enjoy this entertaining journey into what it takes to make a great gin cocktail!

Summit Bar
Friday & Saturday October 5 & 6, 2012
10:00am – 5:00pm
Royal Sonesta Hotel

Stop by the Summit Bar and see who’s behind the stick!
Meet some of Boston’s best bartenders as well as special guests from
around the globe. Try a complimentary cocktail made from your favorite spirit brands and
toast the 2012 Boston Cocktail Summit!

Tickets are still available for many events. For more information, and to purchase tickets, visit http://www.bostoncocktailsummit.com/.



LA Celebrates 3 Years of Making Lemonade With Alex

FoodOther Beverage

Alex's Lemonade Stand

Alexandra “Alex” Scott was diagnosed with neuroblastoma, a type of childhood cancer, shortly before her first birthday. At four, little Alex exemplified the adage “if life hands you lemons, make lemonade.” With the help of her older brother, Patrick, Alex set up a front yard lemonade stand in order to raise money for all types of childhood cancer – not just her own.

She raised $2,000 from that first fundraiser, and continued to run a lemonade stand every year until her death four years later. By that time, “Alex’s Lemonade Stand” had already raised $1 million toward finding a cure for the types of cancer that make infants and children its primary target.

Alex’s parents started Alex’s Lemonade Stand Foundation (ALSF) in 2005 to continue their daughter’s work. ALSF funds more than 250 leading-edge medical research projects, they raise awareness of childhood cancers and causes, they’ve created a travel program to help support the families of children receiving cancer treatment
, and ALSF provides resources to assist people everywhere who are affected by childhood cancers of all kinds. Since Alex opened her lemonade stand in 2000, she and the foundation that came after, have raised more than $55 million.

LA loves Alex’s Lemonade Stand, as well as a host of celebrity chefs, who are bringing L.A. Loves Alex’s Lemonade back for its third, star-studded year. Chef Suzanne Goin and her partner Caroline Styne (Lucques, A.O.C., Tavern), and Chef David Lentz (The Hungry Cat) have hosted the event from the beginning. They’re joined by Neil Patrick Harris and his partner, E! News Correspondent David Burtka, who will return as Honorary Co-Hosts. Jimmy Kimmel, who is a member of Alex’s Lemonade Stand Foundation’s National Advisory Board, will come back as Master of Ceremonies.

Returning Chefs Giada De Laurentiis, Paul Kahan, April Bloomfield, Chris Bianco, Marc Vetri, Jonathan Waxman, will be joined by new participating chefs Matt Accarino, Katrina Markoff, Nancy Oakes, Michael Schwartz, Mary Sue Milliken and Rocco Whalen. To toast the small victories, guests get to experience the cocktail creations of major mixologists, including Eric Alperin (The Varnish), Neal Bodenheimer (Cure), Tim Staehling (The Hungry Cat), Greg Lindgren (Rye on the Road), Chris Ojeda (Soho House), Steve Widly (Vetri) and Christiaan Rolich (Lucques).

Also attending the food festivities will be cast members of CBS’ Criminal Minds including Jeanne Tripplehorn, Thomas Gibson & Kirsten Vangsness; Allison William of HBO’s Girls; Aziz Ansari, Adam Scott & Jim O’Heir of NBC’s Parks & Recreation; Alex’s Lemonade Stand Foundation Ambassador actress Bailee Madison; actor Timothy Olyphant and many more. Providing live music for the afternoon event will be singer-songwriter Michelle Branch.

The event will take place at Culver Studios (9336 Washington Blvd, Culver City, CA 90232) on Saturday, September 29, 2012, from 12-4PM. General Admission tickets are $175, and they’re offering a $1,200 premier ticket level including early admission, reserved seating and an exclusive Meet-And-Greet dinner the night before the event prepared by Nancy Silverton and special friends, where guests can meet the participating chefs. Added for this year, special seating at reserved tables of 10 will be sold for $5,000 each, which includes entry and personal table service.

WHERE:
Culver Studios
9336 Washington Blvd
Culver City, CA 90232

WHEN:
Saturday, September 29, 2012
12-4PM



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