One Martini, Two Martini, Three Martini...FLOOR

               

Why is it that when you make that choice for a martini that it seems to bite back? What most forget is that a martini is made with a double shot. So when you think back to the night before and say I only had 3...well you can do the math.
             
Where the martini was created is as muddled as some the day after a night of drinking. There are some who claim its origins to mid 1800s and that the name comes from the Martini & Rossi vermouth, others to days of the late 1880s in San Francisco during the gold rush period in California and then others who claim the Knickerbocker Hotel created/perfected the drink in New York circa 1912. Whichever story is true, it has become a staple in the cocktail industry for more than a century.
             
The martini is a multifarious cocktail with its beginnings as simply gin and vermouth.

The heyday of the martini came in the 50s, with vodka being added in as an either or and the popularization of the businessman's martini lunch that carried on well into the 80s. The burst of variations with the martini was created in the late 90s ever evolving adding much to the mix with flavored vodka, juice and syrups.

With the latest in recent trending of craft cocktails we've seen the desire of classic cocktails running side by side with this renaissance of a golden cocktail era. This has led to the martini being able to stave off extinction and remain part of the ever changing cocktail standard.
               Whether your tastebuds call for a classic stirred, a perfect vodka with a twist or a dirty extra dry with stuffed olives, there will always be a bartender to cater to your each and every whim... even if you're craving a wasabi cucumber martini.

                    So next time out for cocktail hour, swig a martini or two or three... just don't get bit, 'cause even tini bites have big effects.

  

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A Rose, is a Rose, is a Rose… NOT

              Rose wine has become such a rapidly growing market, which has shown a light upon the diversity of varietals that are used in the making of rose wine. Through the generations there have been many ups and downs regarding style and popularity of rose. Carignan, Cinsault, Grenache, Mourvèdre, Pinot Noir, Sangiovese and Syrah are the most commonly used varietals in making rose, which is a genre, just as red or white not having restraints to a region, rose is merely a style. It is not a mix of red and white wine. Rose has a versatility that makes it a great porch sipper as well as a wonderful wine to pair and enhance many foods- cheese, charcuterie, smoked fish, shellfish, barbecue and grilled meats/veggies. The acidity you find in many rose wines is what lends itself to be a friendly pairing for varying different types of cuisine.

                    There has been a wide rise of rose drinking across the demographic of drinkers. The recent past was a time when there was seemingly a stigma put upon those who drank rose. Anyone who drank rose was thought to be simple of palate without an appreciation and knowledge of good wine. Thanks to the boom of the sweet pink drink (white zinfandel) that took hold in the 80’s. Thanks!!! Sutter Home for the kool-aid wine that began the wine cooler craze.  We have moved on from such thoughts and there is No Shame In Your Game For Drinking Pink. Of course there still is  #*!@@% pink wine out there, but there is plenty of #*!@@% red and white too. 

If you think there is anything wrong with drinking pink wine then you need to get back inside before your ^## is kicked on the playground. CHILD PLEASE !!!

"BROSE ” is hear to stay.

             Stay away from the big box or gallon jug and everything should be just fine. Rose wine is not a vintage project. Just Say No before you drink or think to cellar rose wine. When it comes to wine I hate to use the words sweet or dry, but with rose it is apropos. There are sweet and dry rose's and you want the DRY. 

As for picking a bottle don’t worry about price tag. In general rose is a very affordable purchase. If you’ve never had rose I suggest going with something from the provence region of France and then just start throwing darts and tasting from the many choices you will find. Grab some cheese, fruit and a few bottles- invite your squad over for some gab, nosh and swig. 

Here are a few of my favorite bottles for summer day drinking.

SokolBlosser 2015 Estate Cuvée Rosé of Pinot Noir – this 91 point from Dundee Hills,Oregon has bright strawberry and melon notes with a bold acidity- pairs with fresh fruit, ceviche, seared tuna         

A to Z Rose 2015 - this 89 point wine from Oregon has strawberry and floral notes that exudes the blooms of spring and summer- pairs with grilled seafood, mediteranean foods         

Aix Rosé  2016  – this French rose is a 90 point wine with a forest fruit nose and a tinge of spice and balanced herbaceousness – pairs with pungent cheeses, smoked fish or grilled tuna         

E.Guigal Cotes du Rhone Rose 2015  – this 90 point French blend of grenache, cinsault and syrah has a tones of white cherry and red currant thatis balanced well with nice acidity and clean crisp finish - pairs with shellfish, barbecue and grilled meats      

Yalumba Sangiovese Rosé 2015 an 89pt Australian rose with a bright pop of summer melonfruit with just the right hint of spice on the finish -pairs with barbecue, smoked meats

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B.Y.O.B.- Bring Your Own Boldness

The backyard gathering of neighbors and family is oft referred to 

as a bbq. The bbq is an American tradition with a broad range of influences from the many regions across the country. Most all invitations to a bbq come penned with B.Y.O.B. The first part of this acronym is known  as Bring-Your-Own, it is the last B that has many a meaning.  To some it's Beer and to others it's Bottle. This bbq season make the B - Bold. Don't do what most do. When most think of  barbecue they think bourbon or beer. There certainly is a great match to be found with both of these beverages, but wine opens up a broad range of bold choices with which to enhance your barbecue delights. Be bold and different this bbq season.  Make the bold choice and bring wine to your next bbq. 

                 Options for pairing wine and barbecue are as bountiful as the variety you will find in the rubs and sauce from one bbq to the next. Some are smokier than others, whilst others have a certain spicy kick or sweetness depending on what flavor characteristics abound from one person to another. Wine lends itself to being a wonderful match with barbecue as there are many varietals making it the bold addition to any backyard gathering. 

Here is a brief list of some great value wines ($20 and less) to breakout at your next bbq.

Robert Mondavi Fume Blanc 2014 – a 90pt Napa white that is crisp andbright with hints of green papaya and a tinge of citrus that will pair well withthe spicy ‘cue and the smokiest of meats.

Domaine Wachau Grüner Veltliner 2014 – an 89ptAustrian white with a fresh pome fruit forwardness and a crisp finish lendingitself a perfect foil for a spicy rub or tangy smoky fruit based sauce

Yalumba Sangiovese Rosé 2015 an 89pt Australian rose with a bright pop of summer melonfruit with just the right hint of spice on the finish makes this a perfectpairing for any smoky meats

Try a slight chill on these red wines for a hot summer day. You may not ever drink without chilling again.

Turley Zinfandel  Juvenile 2014- a 90pt Californian red laced with raspberry and licorice lushness a hintof chocolate and a balance of soft tannins that enhance a smoky meat and balancea heat forward spicy rub.  

Rafael Cambra Garnacha 2012- a 90pt from Valencia in Spaincomes this juicy acidic red with bright stone fruit and a hint of tangerine onthe finish pairs well with most of your bolder barbecue favorites as well ashold its own against a smoky sweeter rich sauce.


                       
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BREWS for the BBQ

               

The official beginning of summer brings about the age old American past time of the BBQ. Whether it’s a family gathering or the myriad collection of friends that are sure to follow ‘til the days draw cool and the leaves turn color, the BBQ is as American as baseball and apple pie. Now you will have many a debate as to whether its pig or cow, spicy or sweet, rub or sauce, all based mostly upon where you and your guests were raised. The one conversation that is more complicated than many think is what beer you are going to have on the ice for all to enjoy before, during and after the smoke clears. Without a doubt there is a wide array to choose from and a big selection needed for all to enjoy the day. 

Here is a Six Pack List of local North and South Carolina brews that are sure to balance the bold, pique with the liveliest of flavors and liven up the lifeless.

Westbrook White Thai- this Belgian-style witbier from the South Carolina coast is perfect alone and holds up to the spiciest of ‘cue with its perfect balance of ginger and just the right hint of lemon grass    http://www.westbrookbrewing.com

NODA Coco Loco Porter- Easy drinking brew that is a delicious rich velvety porter with chocolate malts that has just a touch of sweet coconut balancing out the bitters. http://www.nodabrewing.com

   

Holy City Wash Out Wheat- not your typical orange peel coriander over hype. A clean crisp taste with a hint of banana, yes and that’s a good thing. This will be the perfect beer to have all afternoon.   http://www.holycitybrewing.com

Palmetto Maize to Black- a unique take on a schwarzbier. Malty dark beer with just the right hints of sweet corn with a touch of cayenne and a tinge of lime making this a perfect pairing for the smokiest of your brisket or butt.  http://www.palmettobrewery.com

Revelry Gullah Cream-  classic cream ale with a hint of stone ground grits and citrus splash with a easy drinkability and clean finish   https://www.revelrybrewingco.com

Sycamore Salty Coconut Red Ale- what is not to like, toasty coconut with hints of caramel and chocolate with nice body and a full mouth finish. Wonderous with any ‘cue   http://www.sycamorebrew.com


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