Airing between regular episodes of the VinePair Podcast, “Next Round” explores the ideas and innovations that are helping drinks businesses adapt in a time of unprecedented change. As the coronavirus crisis continues and new challenges arise, VP Pro is in your corner, supporting the drinks community for all the rounds to come. If you have a story or perspective to share, email us at [email protected]. In this episode of “Next Round,” VinePair CEO and founder Adam Teeter speaks with Patrick Cournot, Alexis Percival, and Moshe Schulman, owners of Ruffian and Kindred in the East Village, NYC. The team returns after first speaking with Teeter in April 2020 to discuss how they’ve managed after receiving PPP loans, shifted from offering provisions to full-service outdoor dining, and continued to reinvent their restaurants along the way. Both Ruffian and Kindred have undergone major transformations, from moving wine lists online, to operating as shared coworking spaces during the day. Thanks to their motivated team, the restaurants have made it this far, but their owners are unsure of what the winter has in store for Kindred, Ruffian, and restaurants nationwide. In this conversation, Cournot, Percival, and Schulman dive deep into what customers don’t see from the outside, and why restaurants need government officials to approve grants and aid now. While this team has done everything they can to constantly reimagine their restaurants, they anticipate new mandated restaurant closures as soon as next week. The restaurateurs emphasize that Americans must change their behavior and support politicians who deliver the hard truth. Listen OnlineOr check out the conversation hereAdam: From Brooklyn, New York, I’m Adam Teeter. And this is a VinePair Next Round conversation. We’re bringing you these conversations between our regular podcast episodes to give a clear picture of what’s happening to restaurants and bars during the Covid-19 crisis. Today, I’m again really lucky to be talking with Alexis, Patrick, and Moshe, the partners in the amazing wine bars and restaurants Ruffian and Kindred in New York City’s East Village. For those of you that listened to the podcast earlier in March, they were some of the first people we talked to when all the crazy shit started to hit the fan. And again, we are really lucky to have you guys back to talk to us about what’s going on now. So Alexis, Patrick, Moshe thank you so much for joining me. Alexis: Thanks, Adam. Patrick: Thank you. A: So do you guys want to just give us a quick update? The last time we spoke, you were just amazing in your transparency of what was happening with your businesses, your negotiations with your landlords. We were at a point at that time where outdoor dining wasn’t even a thing anyone was thinking about. You guys hadn’t started the Ruffian wine shop yet. We were just talking about “how are you adapting to being closed?” We talked about how you generously opened up your refrigerators and gave food to your employees, and everyone was just trying to get their bearings at that point, right? No one really knew what was happening. I think PPP was just beginning to be talked about. Obviously, a lot has changed since then. So I’d love it if you could update the listeners on what’s happened to your businesses since we last spoke and kind of bring me up to speed as to where we are today. Moshe: How many years ago was that? A lot, a lot has happened. I was saying, just in a quick summary, I would say that both Ruffian and Kindred have continued. We’ve continued to adapt and invent as we’ve gone along, we’ve probably created three to five different iterations of “what a restaurant is” during this period. So we went from doing a wine shop at Ruffian and provisions at Kindred, to doing complete, full-service outdoor dining. And during that time, continuing to update and adapt as the new guidelines came out by the hour. So as Pat and Alexis said, yeah, it feels like years ago. But we’ve been able to survive by continuously adapting and hustling. And that’s where we are today. I know that was a quick summary, but Pat or Alexis might be able to jump in. A: That was a pretty quick summary, Moshe. There’s a lot more that happened, but I understand it all feels like a blur. So Patrick, so what has happened at Ruffian? P: I think we’re talking about April, May, that territory. And in or around April or May, we started to do literally one dish to go, just a khachapuri — a Georgian-style cheese boat. And at that moment, when we were just trying to figure out what any kind of sales would look like that weren’t strictly online, we wanted to pick a dish that we thought reflected us making something from scratch, and doing something that related to the Caucasus, where a lot of the wines that we championed come from and we wanted to get to do something new and we hadn’t done khachapuri yet. So yeah, we started with just that dish and for at least two weeks, I want to say we were just selling glasses. Like plastic cups of wine to go. Orange wine, $12 a glass or something to go with the khachapuri, and you could go eat in the park. We’re next to Tompkins Square. So it was really warm out back then, or I think that was even before the summer, really. And we moved into summer and we built a platform at first and we just had patio umbrellas out there. And on rainy days, it was just overwhelming. You couldn’t do anything, and over about a month, I think we went from just a patio, to building a tent structure above it and started to do almost proper service. And as soon as we felt like we could do something fairly proper, we kind of solidified our direction we were going with, which for Ruffin was we actually made ourselves vegetarian — a significant change for us. We were always a vegetable-championing restaurant, I guess. And we always tried to cook things that we thought were on the edge of what we were interested in trying to grow in a new direction. But that was a pretty big change, and enabled us to grow an audience that was very willing to try stuff at that time. It allowed us to reduce our price point. So what our customers saw by 20 percent, in a stretch where most restaurants actually were increasing prices. And this was at that weird moment where New York State or City allowed us to do that 10 percent tax, which was just a terrible idea and which we didn’t do. It doesn’t make any sense. Why would you be tricking your customers into paying more? Charge them what you want to charge them. So, we were actually not stretched trying to lower our prices, because we felt as customers of places like ourselves, that we had less money and we were very unclear about what was going on and having something just nice and just delicious, and an opportunity to go out was all we needed. So this enabled us to do that and we grew more ambitious, and pretty early on, decided to do a tasting menu. And with vegetarian food, we were able to do a tasting menu I think at first at $25, and now it’s at $30 per person, three courses, and it’s about to become a four-course meal. And it’s one of the few tasting menus that’s open right now in New York. And so that allowed us to start to dial in concept again and get back to the roots of what we do, which for us on the wine side, myself and Alexis are the wine people for us. And tasting a lot of wines was complicated. And so that was the next step. It was like, well, in an era of when you don’t get to taste wine, how do you taste wine? First to us, adapting our outdoor area to be able to set up the distributor that comes into taste-test at one table. Setting up a middle table where we would put our glassware. And then we would step back to a third table to taste. So essentially, we would never be even within six feet of our distributors, they could pour wine for us, then we would take the glass, drink, taste, spit, et cetera, put our glasses back, they would refill it. And that’s been a weird process. I bring this up when I’m supposed to talk about Ruffian, because that led to the idea for us of doing Kin Co, which Alexis and Moshe will get into later, which became the orange wine festival we did at Kindred. A: I mean, I gotta get Alexis in here, too, because you both are famous for loving to work with thousands of different books. And I can’t imagine that that was easy now. And so the fact that you still kept doing it just blows me away. I know a lot of other places around the city that basically went to one or two reps. What was that like? I’m assuming that people who sell to you were very thankful that you were still willing to meet with them. I think you probably now have a really great look into that, too. What’s it been like for them? For reps who are selling wine right now? How have you noticed their worlds have changed and especially for the kinds of wines that some of them are selling? You guys buy the wines that are kind of harder to find, that are more on allocation. Does it seem like their lives have gotten harder, too, when you meet with them and they taste? Al: Well, right in the beginning in April when we had a lot of inventory to sell, ‘cause we were sitting on a lot, especially at Ruffian, and we basically sold off the whole cellar. Wine reps would check in periodically, but a lot of our reps are friends, and they were incredibly sensitive to the fact and they didn’t want to add insult to injury by being like, “Hey, buy wine.” You know, the feedback I got from them early on was that they were selling because wine shops and liquor stores were doing great. But it was all things that would retail for between $10 and $15. So they were moving quantity, but they weren’t moving allocation wines, and they weren’t really moving things on a higher price point. So it definitely hurt them, particularly people who most of their accounts were restaurants. They really got slammed. I can’t speak for Patrick, but I mean, obviously we were very conservative when we started buying inventory again for both restaurants, but I was relying on my notes from the previous two months pre-Covid. So I would look back at my tasting notes from a month or two prior. So I felt pretty good, current, and confident in the things that I was buying. ‘Cause a lot of reps weren’t coming to the city and they weren’t sure how to conduct tastings or whether to use those little mini bottles or to drop off sample bottles. It was a little ambiguous at the beginning, and I guess we’ve just sort of slowly ramped it up. I’d say in the last maybe two months, we’ve been doing a lot more in-person. Usually now like three to four a week. A: Wow. OK. Al: And the other impact I would note would be in some ways, ‘cause you brought up the weird stuff, weird s*** that we carry. This has been a help because a lot of things that would be allocation weren’t really moving. And so things that would have flown out the door really quickly when we would inquire about them, would still be there. So that kind of helped, but for people bringing in or trying to get new containers in, there’s been a delay with some of that. A: That’s crazy. And has the fact that you guys really have a clear thesis in terms of the wines that you pour been a benefit to both of the places over the last few months? In that, you know, I know that I can’t find really amazing Georgian wines, Greek wines, et cetera, at a lot of places besides Ruffian and Kindred, and you guys sort of do the work for me. Did you find that that was also true for the majority of your customers and has been what’s helped continue to make you a destination? Al: Certainly for Ruffian Wine Shop. I mean, the initial feedback we got from people was not that they weren’t buying wine from a multitude of different restaurants and stores. It was that they knew that we carried stuff that they couldn’t get elsewhere. A: Right. That makes a lot of sense. OK. So obviously, Patrick, I was just so excited about talking about the fact that you guys were tasting six feet apart and stuff that we got off track. But are you guys still open and operational? M: Oh yeah, sorry, let me jump back in. We were probably talking around August, maybe into September at that point when Alexis and I were really just pulling from her previous notes, buying stuff from previous years. Which — at least let me just make one caveat since we’re talking probably to mostly professionals — I think what we noticed or what’s challenging is one, quality, even though we want to say in the wine world “X vineyard always makes great wine” or something like that. And I think that’s partly true, but we realize how much work and how much added value we put in by just tasting through many, many different skews and different producers and finding one that was just the right thing at the right time and fit in with everything else. And not being able to taste as often has forced us to rely on, I think a second best principle for finding deliciousness, which is that kind of backup, sommelier knowledge. Where the trust in our distributors instead of getting that penultimate moment where we literally taste it and we’re like, “Oh, that’s delicious. This tastes like …” and it might have nothing to do with the typical description of that region. So the most interesting things about Ruffian are often the wines that don’t fit nicely into their traditional descriptor, the Grüner Veltliner that doesn’t taste like you think it’s going to taste. So I found wine less exciting in that stretch in April, May, June. And I was also in a very depressed mood, which therapy has helped a lot. And also I was coming off of having Covid in January, February, and my palate was f*****, and I couldn’t taste a lot of things. I wasn’t getting a lot of enjoyment. So moving out of September into the last slightly fall months, I think we’ve gotten more into this rhythm and I think that we’ve been talking more about exciting flavors and how the flavor inspires the meal or something like that. And now, we’ll get into the things we moved into most recently. We’ve gotten back into a lot of the challenging projects that we used to do at Ruffian and Kindred, which require, like, if we know 15 or 20 wines on a specific menu. Let’s say on an orange wine menu, that meant that we probably tasted a hundred plus. So, it took several weeks of lead-up if we only tasted with four people every week, just to get that density of tasting in, and if we expect our customers are coming here saying, “Oh, Patrick and Alexis or Libby or Charlotte taste everything, and therefore it’s good,” then we better taste everything. So it’s been the last few months where I really felt like we got back into our old gig, and now I think as Moshe and Alexis are going to say all of a sudden, I think we started to feel like we were doing something new and different. Maybe even more exciting than what we were doing before. That the challenge has forced us to adapt in a way that all of a sudden we were more happy about. And I feel really proud about Ruffian’s changes. Al: Yeah, Pat, I would also add along with the tasting menu for the food at Ruffian, it’s pretty incredible that there’s also a wine pairing option. And it’s really, really cool, and changing all the time. And one of the things that I was challenged with as we were opening back up, and I think you guys would agree was that, how do we provide hospitality behind a mask and six feet away? How do you care for people and make them feel taken care of and provide the dining out experience without endangering staff or endangering the customers? But not have them feel like you’re barking at them because you know, they can’t hear you. And one of those ways were those little details to bring the Ruffian, and then later the Kindred experience in an evolved way, I guess, in this weird new circumstance. A: Did you guys start taking reservations at Ruffian? You hadn’t taken them before right? P: Yeah, we did four-and-a-half years of no reservations at Ruffian, and we started doing reservations post-Covid. They have been really wonderful. I’m very surprised. I think that we all felt like reservations were a bad thing. Specifically in the Covid sense, since we don’t do indoor dining while we’re not required to take people’s numbers, the reservations actually do that for us. And so if someone were to get sick at a restaurant, we have a very good means of reaching out to everyone. So wow, never thought about reservations in that sense, but really, really helpful in terms of communication, so that that’s been helpful. And also I used to work as a maître d’, Alexis used to work as a maître d’, and I think maybe Moshe did as well. And one thing that I missed, for the last five years at Ruffian, and I really love now at both Kindred and Ruffian, is that if somebody comes to the restaurant and they make reservations, so they have their identity now in Resy, we can take down notes about your experience to enable us to do better, or bring in other ideas in a subsequent experience. And even though we know our customers well, and Alexis and I would always try to do this, if one of us weren’t here, for instance, how would another random bartender know? You know that on one night, we had one person X with us. So now they could see I’ve opened up the notes and read, this person loves X wine and we don’t have that wine anymore. And I immediately look at the reservation when I come in at 3 in the afternoon or 2 in the afternoon. And I’m like, “Oh cool. This person, I don’t know if I’ve ever met before.” But I already know I’m excited about them trying this, this, and this by the glass, or if they ask about it by the bottle, this, this, and this, it was like bringing back one of those fine dining elements that — I don’t love fine dining, but there’s so many wonderful things about it — and it allowed us to insert that in a casual experience and allow people to define their experience, or for us to define their experience better and more and more specifically. A: That’s crazy. Yeah. And that makes a lot of sense. M: Yeah. I will say just add to what Patrick said, I think we’ve always had this discussion as a group, you know, with Ruffian since it’s 20 seats, it’s tiny. And it was almost impossible to do it before, but then certainly the pandemic challenged us. How do we come back and have some hospitality, but also do it in a more efficient way? And I think the two answers, at least in the early parts, other than the wine shop, were the tasting menu and offering reservations. And like Patrick said, they’ve proven to both work incredibly well and they’re something we’ll continue to do. A: Wow. So it sounds like now at this point, Patrick, Ruffian is still open. I don’t want to jump too far ahead, but I want to talk to you guys about the decisions you’re gonna make in the future at both, but so Moshe and Alexis, can you talk about Kindred? Because Kindred was always more of “the restaurant,” right? Whereas Ruffian was the wine bar that also served great food. So what happened at Kindred? Al: Well, so Kindred had only been open for a few months and was still getting its feet under it in terms of its identity and coming out strong and getting kind of set in people’s minds. And then we had to close. So, I think when we were really reopening for business, we started with Ruffian and put our efforts there first to get it rolling ‘cause it was the known quantity, I guess. And then we moved on to what to do with Kindred. And when we very first reopened, we were looking at doing provisions, sort of CSA, grocery. Because at the time, things were still difficult to acquire in the city. It didn’t quite take off in the way that we thought. I think that maybe we joined it just a little late and a lot of people had left the neighborhood by that point. A: Hmm. Interesting. OK. Al: Luckily, it didn’t take very long for outdoor to get going, and we hopped right on that immediately. I think they announced it and that afternoon we started commandeering the space outside of the restaurant so that cars wouldn’t park there, to the chagrin of our neighbors, unfortunately, but outdoor has really been great. Our landlords worked with us well. We’ve been very fortunate at both restaurants to be able to take frontage on either side that is larger than our frontage footprint, like wider. And so I do know that there was a collective sigh of relief amongst us and the staff when we were open operationally as a restaurant again, because it was like, “Oh, we know how to do this. We know how to be restaurants.” You know, we don’t know very well how to do provisions on the fly, but we can definitely be a restaurant. That worked out really great. And then I guess the next iteration to help bolster sales, Moshe, would have been work from Kindred. Am I right? Or am I skipping something? P: The virtual menu, which I think was Moshe’s idea, that that was really effective. I don’t know if you guys want to call in about that. M: Sure, yeah, part of the evolution of outdoor dining — we went through so many different iterations of that as well, between how big the menu is, how small the menu is, changing overnight from provisions to full service. And then we decided to get rid of paper menus and go to digital for the Covid precautions and less contact, but it’s also more efficient. And it’s just more immediate. And that has proven to work out really well. We were able to customize what guests can see with what the items are. But more than that, the idea was, “how do we offer the same details for the same hospitality again, without having too much front-facing contact or getting too close to each other?” And with this digital menu system, you’re able to provide all the details that anyone would need to know. Allergies, or what grade is this wine? Where’s it come from? So that proved to be very useful and helped us continue to adapt in the new model. A: So I have a question for you guys. Obviously this is a little off topic, but I’m curious to hear your take because there’s been these articles that are ridiculous, but you have certain people, like the The New Yorker published an article recently, like, I’m sick of digital menus, right? That digital menus make everyone get on their phones and we don’t talk to each other, whatever. And my reaction to this is it’s a f****** pandemic, guys. We’re really publishing articles that we don’t like phone menus? Maybe get over yourself. But I’m curious. Are you aware of those kinds of articles? Is it just because I’m a journalist in this space and I’m reading all of it? And if you are aware of those articles, is your reaction the same as mine? Which is, “this is ridiculous that anyone is even writing them and someone is publishing them.” M: Kind of, yeah, I’m saying it’s interesting if people are complaining about being on their phones for a menu, they’re usually on their phones in general at the tables. Al: Yeah, they’re usually on Tinder. M: And I think for the most part, our guests actually have had great feedback overall at both Ruffian and Kindred, and I think we’ve done them in a creative way. We have the QR code on coasters at Kindred with our logo. So I think it is a little more inviting than just having printed paper, but I think it provides a lot of the info anybody would need from a server or a sommelier that they may not otherwise be able to get right now because of the restrictions of six feet and just general hygiene. Al: I’m going to come in just on the opposite side of that in that I actually, I don’t love them. I think that handheld menus are a part of the dining experience and the overall aesthetic. But just because I don’t like something doesn’t mean that I shouldn’t change and adapt. There are pluses to the digital menu. Several of which we listed here, and it does look great. We’ve made it as close to our restaurants’ aesthetics as possible. And that’s just the way it is right now. You do the best with what the changing world is presenting you. P: I brought it up because I wanted to say something else about Ruffian. During the pandemic, Alexis has predominantly run Kindred’s [wine] list. I predominantly run Ruffian’s list. Along with Ruffian I currently do it with the beverage director at Kindred. Alexis does cocktails with Charlotte, who’s our head bartender. So while we talk all the time, we’ve each kind of picked up different things about the digital menu that we like and focused on. And Alexis has used the digital menu, especially for the bottle list at Kindred, to be very easy to get through and pretty seamless. I think you can get through almost whatever it is, 50 bottles, very quickly scanning your eye around on a phone without flipping through a big book. When you’re doing that in a wine bar, you’re always knocking a glass over or something. So I found that experience at Kindred is really efficient and, since we have cocktails and other things, we really focused on streamlining it and making it easy for our guests to get in and out and get what they want. And also pictures, which, hey, you could never have that in a paper menu. And also at Ruffian, since the wines are always more unusual in that sense, we’re not trying to get the classics from Slovenia. We’re trying to get eccentric wines from around the world. If you come into Ruffian, we would have you taste something, and we would also give you fun descriptions about them or the menu was categories and fun categories. And that was a piece that had been taken from Ruffian by not having paper menus and not having the sit-down experience. So through the digital menu, we were able to bring that experience back. And as the staff over here, along with Alexis, we would come up with descriptions of the wines. And when you click on a wine you were looking through the menu, you see all the options by the glass, or by the bottle, you can click on it. Then you see a picture of the bottle. Then you see 50 words on what we think about the wine and stuff like that. And we could never have given you that consistent of an experience previously. A: That’s awesome. And I agree with you. I think there are definitely things I miss about the paper menu, but there’s also things I like about these digital menus and I understand that it just is what it is. P: You know, when we started with the digital menu, it wasn’t pretty, right? It was an ugly looking menu, but we started on early because we knew the reality of the situation, and instead of fighting against the reality we looked at it and said, what can we do to make it better? And Moshe, and then us as well, reached out to the owner of the company and actually asked them to work with us to help streamline it. To add pictures, to allow us to put our logo on the front page, and we invested in it over several months, and over several months, it got better. And if people continue to invest in it with their creativity and their passion, it would also continue to get better. So I don’t know the person who wrote this article, and I think that it’s detached from what our customers have told us who enjoy it, and we certainly don’t want to be unsafe, but also it’s just this attitude of like, during the Covid thing, during all the aspects that we’re going to discuss, embracing the real situation and at least trying to inhabit it with your love and care enables something that might not be your first choice to maybe all of a sudden be different or better or more helpful than you imagined it to be. And for people to sit on the sidelines and just be upset, they’ll still be upset at the same thing. And as we’re getting towards winter and people are upset about not being prepared for outdoor winter dining, this was something that we invested in over a lot of time. And continue to tinker and adapt over several months with our love and also, with money and with time. And so, I think to hear somebody say that I would want to say, I’m glad you’re not a restaurateur because you know, the restaurateurs need to be adopting because we don’t know what the next problem will be. And we don’t know that this is going to go away. So maybe we’re stuck with these online menus forever. Let’s make them better if we are. A: So another question. I think it was in July — I can’t keep anything straight anymore — at some point, New York city allowed 25 percent indoor dining. Did you ever consider doing indoor dining, and are you doing indoor dining now? M: Well, Adam, if you don’t mind, just before that, I just wanted to finish the Kindred evolution. So I would say, Kindred was kind of rolling along, doing full service outside dining only for a couple of months, and we were double the size in terms of labor. We were at least at that point, and it’s always been harder to control in terms of finances and cutting costs. And so we had a couple of really scary weeks, right after Labor Day where people just leave town, things start dropping off and we had to reinvent again. And then one of the ideas that one of our employees, Jake, had brought up early on, and then my wife kind of also mentioned again while we were away for the weekend was, why don’t people just work from Kindred during the day? And it’s something I’ve thought about as well for a while, because I’ve worked in WeWorks, we’ve all kind of done the coworking thing. And I was like, you know what? We’re at a scary spot. Let’s pull the trigger. Let’s make it happen. And I think within two days, we pulled together a “Work from Kindred,” service where we opened up our patio from 9:00 a.m. until 4:00 p.m. for people to come and have an outside coworking space, socially distanced, for $25 a day, free coffee. All the charging stations, everything could get in an office, but outside when the weather was still really nice. Our chef, Josh, put together three really delicious, but simple dishes for lunch. And people were able to get wine. Al: Oh, look you mentioned Josh. I just wanted to say our chef partner, Josh, who’s not on this interview, has been absolutely killing it and has just been so adaptive to all the challenges that have come his way. So I just wanted to throw that in there. M: Absolutely. Agreed. And I think that helps. Work from Kindred actually launched really well, because people needed something to eat, and it was delicious, and they came back for that and the Happy Hour specials. And so I would say it proved to be really successful, and it was another eye-opener for all of us where we threw another idea at the wall, put it together overnight, worked crazy hours, but understood there was a need for it. We had a hundred people who did the work from kindred over a six-to-eight-week period, multiple times. And that’s something that we can certainly do in the spring and we will do in a better fashion now that we understand how to run it. But that more importantly took us out of this financial hole for a minute where it allowed us to survive another week or two while we tinkered again with the concept. So after we did Work from Kindred, we again needed to continue having money coming in to survive as we all do. And that’s when Patrick came along with The Orange Wine Festival idea, and together, we ran with that to bring ticket sales in, which allowed us to continue operating in a healthy way. But we can talk about that a little more, but just to get to the end of Kindred’s evolution, during this phase of transitioning to the Orange Wine Festival and the Work From Kindred, we understood we were coming into colder months and we had to make a change. So unfortunately we did have to let go of some of our staff, and cut it down to a skeleton crew. And then we opened up a new pop-up called Après-Ski which we started Oct. 31. Much slimmer menu, much smaller staff, hot cocktails, different menu, complete different menu. And this has allowed us to, again, survive and embrace the cold in a creative and fun way. And people have responded really, really well. I’ll stop there and then we can jump back. A: Yeah, so I am curious, thanks for bringing up to speed with both places. So in July I think — I could be wrong — at some point the city finally decided that it would allow indoor dining. A lot of that was coming from pressure, you heard about a lot of restaurants, especially in Queens, et cetera, that were on the border of towns where there was Long Island right across the border and three doors down, basically you heard restaurateurs trying to sue the city, saying they’re letting people inside their establishments and we’re still not doing it here. So there was definitely a push from certain places to make sure that that would happen and the city finally relented and allowed 25 percent indoor dining. Did you guys think about it and did you open indoor dining or not? P: We think about everything. We thought about that long enough to literally think that it wasn’t even worth asking our staff. We went to our staff and essentially told them, this is what we’re thinking. We don’t think it’s safe. Do you feel differently? And I don’t think anyone said anything remotely different to that. And then we were like, OK, then let’s start talking about ways that we could do this safely. Al: And in Ruffian you can’t. You have to squeeze by people in order to use the restroom. 25 percent of Ruffian is like, you’re still on top of each other. M: Yeah. And I think, the bigger picture here, which we all talked about, is that obviously everyone’s struggling. People were trying to get back to work. Businesses are trying to stay open. And for the folks who don’t have any outside dining, I understand why they were pushing for 25 percent. However, in the big picture of what’s going on in the country right now, there’s no one who would agree and say 25 percent, No. 1, is sustainable. It might almost save your business. But also, No. 2, the writing was on the wall, even in the summer, from all the experts. Saying that November, October, November come the winter, this thing is coming back, and there’s no way anyone’s going to be able to survive indoor dining without having the cases increase. And that’s proven to be true. We’re in it right now, as we’re talking, where we’re at 2.6 percent in Manhattan, it’s a 19 percent increase in Newark. We have Chicago and San Francisco have shut indoor dining down and many other countries and other cities will follow here. And it was just, you know, from my perspective, and I think Alexis and Pat would agree. It was a little confusing to see other larger restaurateurs certainly in New York City jump on 25 percent just because they could, knowing the consequences. And we’re so close to a vaccine, the quickest a vaccine has ever been created, and why ruin it now? Why couldn’t we wait a little bit? Just keep doing outdoor dining, keep the cases low. Al: People couldn’t wait because there’s been no help. And you’re speaking to two issues, Moshe, that just popped into my mind while you were speaking. Adam, you mentioned restaurateurs out on the fringes of the city, which have totally different challenges than what we have in Manhattan. And that speaks to the totally ham-fisted approach to all of these regulations that have just been like a hammer where a scalpel will do and just not looking at the individual needs and the individual situations of the different zip codes and how they operate. And certainly now this closing at 10:00 p.m. thing for outdoor, which is completely idiotic. It’s just been incredibly frustrating. I understand why, if you’re a restaurant with no frontage and 25 percent of your restaurant will actually bring in enough sales, I see that quandary and I understand why some people decided to do it for survival purposes. We have a different situation. We’re very fortunate to have more seating outside than we actually have inside. But that’s because people have been backed into a corner with absolutely no help. We have restaurant friends who didn’t want to open inside, but didn’t have a choice if they wanted to survive. There’s no help. There’s no help. And there’s no help coming anytime. A: Yep. That’s completely true. And that’s a really, really good point. M: Yeah. And what I would add to that is that, earlier in the pandemic, when we were all dealing with the same unknowns, a lot of the bigger voices in our industry were pushing for it. We got to get our insurance, we gotta get this relief. We’ve got to get that, but the moment 25 percent hit, they all kind of went quiet. And to me, that’s pretty troubling because now we’re in a situation where they’re going to shut down all indoor, probably by Monday, if I were to guess by next week, as the cases continue to go up. A: Right, and we’re talking Friday the 13th, if people are listening to this one, it will run next week. M: Yeah. And I think by the time people listen to this, Cuomo and de Blasio will probably shut all indoor dining down. And then where does that leave everyone? We’re back to square one, but with even more cases. The folks who weren’t able to survive without 25 percent will still be in the same situation. So Alexis is right, and I agree. It comes down to focusing on what really will help, which is The Restaurants Act being passed and getting more PPP and the PUA getting restored to give everyone a lifeline to get through the winter and get through outdoor dining without having cases go up. And stop relying on scarier situations of having people indoors. And the science is clear, it’s indoor dining and gyms. A: Well, I think that’s interesting that you bring that up, Moshe, because I think Alexis, what you said is really true that people have been backed into a corner. And some of the restaurateurs I’ve talked to have said, it’s actually not fair to pin it on them. Like if you look at the article that came out this morning in The Washington Post, what they’ve basically proven is actually this new spike is actually to be blamed on basically people around the country who’ve said, f*** it. And made their pods bigger. And have had people inside their homes and there were a lot of people who have had people over to watch football because we’ve decided that the NFL and college football should still happen this fall. And so people had viewing parties and it’s spreading just as much there as in the restaurants, but the easiest thing to blame is the restaurants. Right? And it’s not fair to just blame them and penalize them, especially when there’s no relief. So you’re going to have people who keep pushing back and saying, no, like, please let us stay open at 25 percent, or are they going to try to break the rules, because they need to survive. And so I think that it’s so much more nuanced. P: Yeah. I agree with you on some levels, but I think what we have been discussing over the last few weeks, and I say over the last two or three weeks. Four weeks ago, I would be saying the same thing as you. We’re like well, New York isn’t “the place.” It’s not the epicenter of this anymore. we don’t know enough about these facts. It seems like a very poor decision to have indoor dining to us. But cases are low, and no one’s proving that they’re encouraged statistically. And then over each week, more and more statistics have come out to the point that this morning, when we were just trying to talk normally, and have normal morning meeting stuff like, the numbers that we’re dealing with now, are so jarringly overwhelming. The city and state had said they would close indoor dining, if it was at 2 percent or would reevaluate. We are so far past that point that we are now talking about possibly closing public schools before closing indoor dining. And from what we’ve heard at least in San Francisco, but we’ve heard this also way months ago in Canada, they were saying that they can prove quite clearly, or they see statistical trends that show that indoor dining dramatically affects this. And we started indoor dining and now they keep saying, it’s always about a month after when you do something. Right? So here we are, we’re in a f****** disaster. A month ago, our people would have been more understanding, but for the major players in the industry that have connections to scientists, to good lawyers, to consultants, to politicians, and are smart and thoughtful and should be doing this stuff. They have been surprisingly silent as New York went from 2 percent to 2.2, 2.4, 2.5, 2.6. And now are we literally going to wait until Monday? On Monday, we’re going to be at 3 percent, right? So I think that the goals have changed, or the goalposts have been moved. And unfortunately pressure from a lot of these restaurateurs has caused those goal goalposts to move. I do think the government, especially the federal government is to blame for their inaction and just overwhelming stupidity. But the city and state government had rules and didn’t follow them. And restaurateurs that knew better seemed to lean in and try to force them, and are still forcing them, to act in a way that’s dangerous to the other civilians and the livelihoods of other New Yorkers. A: Oh, yeah. I mean, I completely agree with you that I think it still spreads inside. P: I hope that tomorrow when this comes out this applies more pressure, not only on politicians and I hope everyone is doing this, but also other restaurateurs, to say this is crazy. And if it comes to things like outdoor dining that affect us more, obviously we’re understanding, too. We think that the government needs to act very aggressively. You know, it should be smart. As Alexis said, acting aggressively can be using the scalpel, not the hammer, but we think they should be acting aggressively from a more thoughtful perspective. And if we had already agreed on that 2 percent threshold, what are we doing? A: So why do you think that so many of these restaurateurs are not? Is it a money grab? Is it they don’t think that their customers will eat on the sidewalk? Because they have gone silent, but I mean, you’re closer even to a lot of the people in the restaurant business than I am in covering it. Do you have an idea of why this could be? P: The smart restaurateurs that we know that work at their own restaurants are not doing indoor dining and the few that are, are doing it very cautiously and are doing way more precautions than what are being required of them. So we’re not connected to the larger restaurant groups and we try to gauge from them stuff, but the largest restaurateur in our neighborhood, Ravi DeRossi, we’ve spoken to him and I don’t think his places are focusing on indoor dining. And I don’t know if they’re doing much of any, if any at all. So it seems like big restaurateurs like him are quite clear about the science and everything else about this. And we would all love to sit more people indoors and make more money. Moshe also, he’s talked a lot about Kindred, and all these changes. But one thing he didn’t say was, post-PPP loan, Kindred has simply lost money every week. We’re not trying to figure out how to make money. We’re just trying to figure out how to pay our landlords and employees and vendors as much as we can and continue to pay as much tax to the government as we can. That’s all we’re doing. We’re not making money. We’re literally losing money every week. 25 percent more sales or something won’t ever add up to 25 percent because no one wants to eat indoors. It’s stupid. M: Yeah. I don’t have a good answer for you, Adam, about why they are doing it. I don’t think there is a good answer, and I don’t know. It’s just been disappointing, honestly. Al: I personally think some of them can diversify. I think some of them probably have enough investorship to sit tight and then relaunch, and I think some of them have large and diverse companies that can focus on other revenue streams besides sit-down dining. M: But I think, also just in terms of outdoor dining, obviously that’s safer but I will say just as a general note, in terms of the cases rising, it’s also been concerning how the general public, I think, has kind of taken a little bit of a back step, just based on the inquiries that I get at Kindred in terms of large parties. Now while we’re legally allowed to have a 10-person group at a table, but I’m getting inquiries for 15, 20, 25. And I’ve gotten, I would say, 30 to 40 in the last two weeks. And at the same time, I’ve also gotten probably 10 cancellations due to Covid or exposure to Covid in the last five days. And so there’s something going on where, obviously the information is out there, but for some reason it’s digesting in some people and others, maybe not. So that’s also been interesting to see. Al: Well, yeah. And Moshe, don’t you think that’s also turning a blind eye themselves personally, not realizing that’s a risk to take, to have a large group of 15 people, but that’s also putting restaurants in a really awkward situation. We legally cannot accommodate you. And that’s added duress to restaurants to have to say no, and our job is to make people happy and say yes to most things. And we can’t. We can’t. A: Well, yeah, that’s sort of what I’m curious about. And this seems like where our conversation is evolving is, me bringing up the indoor people, it seems like at the same time that restaurateurs like you, responsible ones, are realizing it’s a problem. And shouting, we should shut this down again, et cetera. You have this population in the country that is just kind of over it. And so they’re being looser and they’re saying, OK, fine. Like I’ll get together inside with my 10 friends. Or, I mean, it’s shocking to me that you’re having those calls, but I’m not surprised that people are looking and saying, “hey, can we have 15- or 20-person gatherings?” I look out in the park in Brooklyn and I see 30 people sitting together and I’m like, these people are not all in the same pod. Like, there’s just no way, you know? And so, all of that then is affecting the restaurant industry because the larger this spreads, the more restrictions that happen and then restaurants can’t reopen and people are out of work and the government’s providing no support. So what have you thought about as this is clearly probably going to get worse, right? We’re talking two weeks before Thanksgiving. If you read the data, the government, all the top scientists are predicting we’re gonna have a massive super-spreader event because people aren’t gonna listen and they’re going to go home. Just do a quick search on Kayak and every single rental car in the city is out around those dates. Right? So people have clearly planned that they’re leaving and they’re going to either go home and get Covid and bring it back to the city, or they’re going to take Covid to wherever they’re going. So we’re going to see a huge, super-spreader event in the next probably two weeks. Have you guys thought about closing? Is that something that you want to do? Or that you feel like you’ll be forced to do it? Like what is going through your minds as we’re getting into a time in the year where we think Covid is going to spread pretty dramatically, and it’s also going to get super cold? P: Adam, you asked before whether we thought about doing indoor dining. And in all reality, we didn’t really think about doing it, we just brought up the idea ’cause we bring up ideas and we try to talk about everything. Whereas closing, we had already made an agreement, loose terms that we would close. We were saying probably right before Christmas and close for a couple of weeks. Just planning it out, more than a couple months in advance, just because our staff would need to know. We’re trying to figure out how there is gonna be government aid, So we’ve been thinking about that, and I have a 5-year-old, so I’ve already been thinking about the high possibility that like right after Thanksgiving, there might be no more public school or something like that. So I think that those things have been percolating around. The last three weeks have been like there’s a stop sign. The light has already turned red, and a car is speeding towards that stop sign. And as an onlooker, seeing a kid walking on the street, you’re like, Oh, he’s got to stop. Oh, they’ve got to stop. Oh, they’ve got to stop. And they keep going as fast as they’re going. That’s what we’re watching right now. In our plans for, “oh, of course, we’ll be able to make it till January to December and then close” are being scuttled by the insanity that’s going on right now. I think we’re jumping almost like 200 percent in one month in the country. The current situation, I think we’re now having to reevaluate things almost daily. And we never planned to be reevaluating a decision that’s only three weeks away, three weeks away. But we’re being forced to do that because people are being irresponsible. Whereas before we were being forced to do that, well we still are, because the government is giving poor indication of what’s going on. So yeah, if you’re asking I’m sure this is a broader conversation we’ll talk about, but yes, we are planning about this, and this is something that we’ve barely even gotten to have a meeting about because things have gotten so bad in one week. A: Right? It’s crazy. M: Yeah. We had, you know, we had multiple meetings about like Pat said, what happens, come the break. In December a planned break. And then, you know, whether there’s PPP again or not, then we would make a decision of what kind of service we would offer or do we take a pause while there is government relief, but as Pat is saying, this thing is happening now in real time, where by next week we might be forced, who knows what the city is going to do? And so we haven’t even had a chance to have a full meeting about it, but we’ll be dealing with it in real time as the things change by the hour. And hopefully we can make it until our planned break if it’s safe. If not, we’ll have to adapt and navigate the other course. Al: Yeah. I think our initial plan, which as Pat was saying, is getting kind of scuttled, was surely there will be relief by then and we can hibernate mindfully and thoughtfully, unlike in the summer where it was sort of like forced upon us. And we’ll plan it out, and we’ll be able to pay people, and everyone would get a break because as we’ve mentioned several times, we’ve reinvented ourselves at two restaurants over and over and over again and continue to do so. Everyone is kind of exhausted and needs a reset. And now, reports are saying there won’t be any relief until at least the Administration changes. And that’s after our planned break was supposed to happen. So, Ruffian’s holding steady. Kindred is struggling week to week. And then are we going to hibernate, or what? You know, we’ve tried. We’ve tried to be like the ants, but we’re going to end up being forced to be like the grasshopper. A: Right. Yeah. It is. It’s just really insane. And yeah, I think that the biggest moral of the story is back to what we talked about the last time we spoke, which is that the government needs to provide relief and there needs to be more pressure put on the government to do so. P: For sure. Interesting, as we’re talking, I just got an email from the Department of Transportation about new guidelines for roadway barriers, as we’re getting into the winter and enclosures and snow. But you know, again they’ve been consistently two months behind everything in terms of guidelines, but this is not the most important thing right now. Why are they sending this out when we need to focus on what we are doing with indoor dining? Well, we have to shut the whole city down or the country down for another two weeks to kind of quell this new surge. So we’re going to have to redo our barriers again, guys. A: Yeah, well I think all of this just shows, of all the conversations that I’ve been lucky to have with people like yourself who’ve been gracious with your time to talk with me, just all the red tape is insane. And all the changing regulations, things that I think the normal consumer doesn’t realize. I did an interview yesterday with James the owner of Popina, and I don’t think consumers realize that even to have heaters in his backyard, he has to bring the Fire Department in to approve everything. Right? Like he can’t just order them and set them up. So he’s had them for two weeks and hasn’t been able to turn them on, so that’s insane. Al: People aren’t thinking of things like electricity. This is old New York. Most restaurants in the city don’t have enough power. Most of them don’t have enough power to power the equipment they do have. Nevermind adding 1,200-, 1,500-watt heaters outside. Multiples. We had to have the electrician in. And sometimes we don’t know if we’re throwing good money after bad, because it’s all a gamble and we’re like, maybe this will pay off, but maybe it won’t at a time when we don’t have extra money to throw around. And it’s really scary. You know, every time we pull the trigger on a decision, like to upgrade our enclosure, to add decoration, to put in more lighting or get the electrician. Every time we make one of those decisions, it’s like, man, I hope that pays out. A: Yeah. I completely agree with you. And I think, hopefully we’re helping, but sort of to take this a little bit full-circle back to the phone menu idea. It’s like, I feel like consumers need to be much more aware of all the restaurants are going through. So when you show up, you should feel lucky that you’re able to eat outside and have an experience at all, right? This expectation that maybe there’s heaters that keep you warm enough, or that the decor looks nice enough, is all kind of ridiculous. Everyone’s just trying to do what they need to do. M: Yeah. Even if the restaurant has heaters, please dress appropriately for the weather, you know, it’s not the beach. And, you know, I think to your point, Adam, as restaurateurs, I think we would put that olive branch out to customers and say, just be mindful of how long you’re sitting and are you canceling or no-showing? Please let us know with as much time in advance, I had to send out a text to all of the reservations tonight. We’ll be enforcing our cancellation policy, ‘cause we had probably 60 no-shows or canceled heads — 20 reservations equals 60 people — over the last couple of weekends. For whatever reason, some of them are Covid-related. Some are not. Some people just forget, and they don’t show up. And we’re working on such thin margins that if I don’t have that table available, and a no-show or cancel just an hour or two hours before, that’s a hundred dollars or $200. But every bit of money is important right now. A: So, I mean, I guess to wrap all this up, ’cause we’ve talked for a good amount of time now, what do you guys think consumers could be doing to help support you more? And what can we do obviously with the elected officials, and what do you want them to hear from you right now that they should be doing in order to support you more? M: Well, I would say to our guests and any guests who want to enjoy, come to Ruffian and Kindred, and we’re so grateful that people continue to book a table at either spot and some do both in one night. And we hope that people continue to do that. And then we have our wine shop at Ruffian that people have been ordering from. I think staying consistent with that. And our loyal customers are great. And we welcome that. We’re doing so many interesting and fun things at both spots. At Ruffian, we have our regular service menu. We’re doing everything but the bird for Thanksgiving that you can pre-order and get delivered or pick up. It’s a delicious menu, but except the bird. It’s vegetarian and vegan. And we’re about to go into a new pop-up at Ruffian that I’ll let Pat talk about. And at Kindred, we’re doing this Après-Ski pop-up where you can enjoy hot cocktails and some delicious food, Alpine-themed. So I would say just continue to dine with us, and keep those guidelines in mind and how much we have to put in to offer a service and an experience. And on the politician side, I think the challenge is they’re constantly two months behind and I wish they would get on the ground a little bit more and talk to small businesses to understand what we need, and what are we anticipating? And certainly on the federal level, we need the Restaurants Act to pass. We need more grants, and certainly the PPP would go a long way. And they need to restore the PUA to give unemployed people a lifeline as well. A: Pat, do you want to add anything? Or Alexis? P: Moshe mentioned our last place Ruffian, we’re now switching into what we were expecting for winter. We’ve been expecting winter. Well, for the Department of Transportation and for our mayor and for the city and state officials, obviously winter is coming, but winter was on the calendar from the beginning of the year, right? For next year, also. So we’ve been expecting winter for a long time. So, I work in the industry in a way my wife doesn’t, she loosely participates in our restaurant, but also is a partner and thinks about it. But I mean, she doesn’t spend her day-to-day on this and instead would say, you know, I don’t want to worry about stuff all day long. I’ve got to worry about my business and other businesses, you know? And so for a lot of people, I think the “staying up to the minute with what’s going on with Covid” and everything else is probably not what we all need. We need relaxation in our lives. We need less worries. But that doesn’t mean that the truth goes out the window. And so I think for the two of us, we try to think, we try to protect ourselves from all the scary thoughts at times, but at least have a plan that’s realistic. And based on what’s going on out there. So Kindred is converting into an Après-Ski because obviously it was going to be cold and for multiple months we’ve been preparing for how we enjoy outdoors in the cold. At Ruffian we will now convert ourselves into what we’re calling “Base Camp,” which is supposed to give people a fun experience of what it feels like to be at, maybe almost a base camp at Kilimanjaro or any of the big guys in Europe. So like an opportunity to have fun outdoors in the cold and make it an exciting experience. We’re all clear that we’re out there because of Covid and because we’re not denying the truth, but at least in that opportunity, you get to go have an exciting time in one of the safer ways that one can enjoy themselves right now, and build some story and narrative around it. But, as far as people in general, especially when it comes to our relationship to our politics and to our government officials and what we can say and what we can do, obviously support us as long as it’s safe. We don’t want to be outside causing New York a problem if it’s no longer safe. So we understand that, but I think what we would hope for people is some of these things and especially nationally in Covid, but also locally in New York were inevitable. Inevitable. No scientists that we know of were saying anything other than this for this winter, right? Everyone has said the same thing for half a year straight. So I don’t understand at what point New York City and New York State’s government — well, obviously the national government is a f****** s*** show. We haven’t talked about them and we don’t need to. I feel bad for our city and state that they need to pick up the pieces that the worst president ever has left, but the reality for them is this. And I think that they need to stop moving goalposts and doing stupid things. They need to know the truth and we as a public need to be supportive of that truth. And if that means closing restaurants down now to protect public schools if we can, we should do that. And if that means closing even outdoor dining down, if that’s what has to happen, I think as a public, we should be supportive of it. But at least expect people to have a plan, especially a plan around the poorest people and the people that are most in need right now. And in terms of normal employees and insurance, can we seriously as a nation get some kind of plan around PUA and what insurance looks like when everyone gets let go in a couple of days, right? That stuff is imminent. In a couple of weeks, people will lose their jobs. They will lose insurance. We had this plan in place over summer. We made this plan again. I think the pressure needs to build up on this horrific president and this horrific Congress, that is we cannot wait until January for this stuff. Maybe for other stuff, maybe for PPP loans, but we cannot wait until January for unemployment benefits and for security for employees and low-wage employees. It’s everything. But I also hope people support the truth. And once again, this truth was inevitable. We all knew. We just tricked ourselves into thinking otherwise. Support the truth and support politicians when they’re delivering us hard truth. A: Well guys, I really want to thank you again for taking the time to talk to me about both what’s happening with your business, but also just giving really great insight that we all should really pay attention to. It’s always great to talk to the three of you. And I know it’s not going to be an easy few months, but I appreciate that you’re always willing to make the right decisions, and really think about what’s happening as a whole. And I think you’re really great examples for a lot of other people in the business. So I just appreciate you a lot and thanks again for joining me on the podcast. Al: Aw, thanks, Adam. P: Thanks, Adam. Thanks so much for listening to the VinePair Podcast. If you enjoy listening to us every week, please leave us a review or rating on iTunes, Stitcher, Spotify, or wherever it is that you get your podcasts. It really helps everyone else discover the show. Now, for the credits. VinePair is produced and hosted by Zach Geballe and me: Adam Teeter. Our engineer is Nick Patri and Keith Beavers. I’d also like to give a special shout-out to my VinePair co-founder Josh Malin and the rest of the VinePair team for their support. Thanks so much for listening and we’ll see you again right here next week. Ed. note: This episode has been edited for length and clarity The article Next Round: The Owners of Ruffian and Kindred on Why It’s Time to End Indoor Dining Now appeared first on VinePair. source https://vinepair.com/articles/next-round-ruffian-and-kindred/ Via https://vinology1.wordpress.com/2020/11/19/next-round-the-owners-of-ruffian-and-kindred-on-why-its-time-to-end-indoor-dining-now/
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The Dry Creek Valley is a relatively small American Viticultural Area (AVA) located in the north-central part of California’s Sonoma County. One of the smallest AVAs in the region, its signature red variety is Zinfandel, while Sauvignon Blanc is the leading white. It was the eponymous Dry Creek Vineyard, founded by David Stare in 1972, that first planted Sauvignon Blanc in the valley. Its 2019 Sauvignon Blanc is a superb example of the variety’s success in the area. This wine showcases what, for me, has become the hallmark of California Sauvignon: generous, fruit-driven wines that are fermented and aged mainly in stainless steel tanks, but often with a small part of the blend aged in barrels (83 percent and 17 percent, respectively, in the 2019 Dry Creek Sauvignon Blanc). The barrel aging — in a combination of oak, acadia, and chestnut barrels — provides layers of complexity that marry with the fruit in these wines, in contrast with the mineral-driven Sauvignons of the Loire Valley, which almost never see oak. (Dry Creek Vineyard also makes a non-oaked Sauvignon Blanc it calls Fumé Blanc.) At about $20, Dry Creek Vineyard’s 2019 Sauvignon Blanc is crisp and delicious with notes of pink grapefruit, mango, and green apple; hints of fennel seed and black licorice; and a subtle layer of cream on the finish. Alcohol is listed at 13.5 percent. As for food pairings, fish, shellfish, and sushi are easy choices. So are all kinds of appetizers, and this is a perfect white to serve as a crisp and refreshing aperitif, perhaps while putting the finishing touches on your stay-at-home Thanksgiving feast. Dry Creek produced more than 12,000 cases of the 2019 Sauvignon Blanc, so it should be widely available, too. Buy This WineThe article Dry Creek Vineyard Sauvignon Blanc 2019, Dry Creek Valley, Calif. appeared first on VinePair. source https://vinepair.com/articles/dry-creek-vineyard-sauvignon-blanc/ Via https://vinology1.wordpress.com/2020/11/19/dry-creek-vineyard-sauvignon-blanc-2019-dry-creek-valley-calif/ Inspired by one of VinePair’s most popular site sections, the Wine 101 Podcast takes an educational, easy-to-digest look into the world of wine. This episode of Wine 101 is sponsored by Talbott Vineyards. At Talbott Vineyards, we focus on crafting estate-grown Chardonnay and Pinot Noir in Monterey County, Santa Lucia Highlands. Our Sleepy Hollow vineyard is located in one of the coldest grape-growing climates in California, ideal for these two varieties. Here, the brisk wind and fog rolling off Monterey Bay create a long growing season, producing fruit-forward wines with spectacular acidity. We listen to Wine 101, we know what acidity is all about, right? Building on a nearly 40 year legacy of meticulous craftsmanship, Talbott continues to produce highly acclaimed wines of distinction. In this episode of Wine 101, VinePair tastings director Keith Beavers tackles the sprawling Central Coast AVA and narrows in on a particularly exciting region: Paso Robles. Within the Central Coast, there are 28 AVAs that produce more than just Pinot Noir and Chardonnay. That said, these varieties thrive in a special way along the 280-mile coastline, with unique ways of securing high acidities. Part of what helps Central Coast grapes is the steady stream of Pacific wind and fog that is pulled inland through “wind gaps.” These wind tunnels entail a mixture of moist temperatures that help vines retain acidity in their roots, no matter the soil. With a vast range of climates, soils, and plenty of limestone, the Central Coast is one of the most varied AVAs in the U.S. Paso Robles is perhaps the best example of this, with winemakers growing niche grapes like Picpoul de Pinet and Falanghina. With 666,000 acres to its name, Paso is defined by a Wild West attitude, and refuses to be known as a single-grape wine region. Listen Online:Or check out the conversation here:My name is Keith Beavers and I’m Gen X, which is so Gen X. Just the term Gen X is so “Gen X” of the Gen X generation. What’s going on wine lovers? Welcome to episode 26 of VinePair’s Wine 101 Podcast. My name is Keith Beavers, I am the tastings director of VinePair, and hi! Napa, Sonoma, they get a lot of love, and they deserve all the love they get. But there’s this one place, it’s huge, that we don’t talk about enough. It’s the Central Coast of California. The Central Coast is its own viticultural area. There’s so much going on in there. We’ve got to talk about it, break it down a little bit, figure it out. When we think about American wine, I mean, we can admit this, right? We think about California first. It’s just what we do. And then when we think California, we’re basically thinking about Northern California. Right? And we can admit that. And then within Northern California, we think of Napa first, then we think of Sonoma. And then what else do we think about when we think about California? That’s actually what we associate California wine with. But there is so much more going on in California, just north and south of those two famous wine regions. In the north, we also have the Mendocino American Viticultural Area, which is great. And we have the Clarksburg AVA. And they make great wine. We don’t get to talk about them enough, and at some point, I’d like to talk about them. But it’s south of San Francisco, guys. Something’s going on there, and we have to talk about it. It’s been going on for a long time. It’s the Central Coast American Viticultural Area, the Central Coast AVA. It stretches from south of San Francisco, down to just south of Santa Barbara. It’s 280 miles north to south, along the California coastline, and goes from the coastline inland about 60 miles It’s this huge, huge American Viticultural Area. And then inside this huge AVA are 28 AVAs that live within three counties and three mountain ranges and a bunch of valleys. And the climate, and the soil, and the geography is so diverse, it’s very hard to generalize, because you have a Pacific mountain range just south of San Francisco actually forming the ridge of San Francisco’s peninsula called the Santa Cruz Mountains. And then south of that, you have another mountain range, Pacific mountain range called the Santa Lucia Mountains. That’s where Big Sur is. Then east of that across the Salinas Valley, which is literally the salad bowl of America, it’s where all the produce is grown, you have the Gabilan Mountain Range, which is an inland mountain range, and it’s kind of hot there. So you’ve got a desert, Pacific wetland. You’ve got elevation, you’ve got valleys, but on such a large scale. And grapes have been growing here for quite some time. Earlier than the northern part of California, because this is the path of the Franciscan monks. They started in what is now Mexico and worked their way up all the way up to Sonoma. So throughout the Central Coast, vines were grown, and yes, it was mostly the Mission grape, but because of the proof of that pudding means that there’s always been a focus of humans making wine in this area. And just like most wine-growing regions in California and the United States, everything was going well until Prohibition happened, and then everything went bad, and then it had to be rebuilt, and all this stuff. It’s a very familiar story, but what’s really great about the Central Coast is what’s happening right now. And they’ve worked very hard in certain wine regions to get to this place. And this is the most exciting time for wine regions in this area. Now, there are 28 of them and I again will not go through all 28 of them, but there are certain ones that are very specific that you’re going to see on wine shelves. And within this huge AVA is the largest AVA in California, because Central Coast AVA is an AVA, but it’s so big it’s hard to be like, “OK, it’s an AVA.” But there are more concentrated regions there. And one of the big ones is called Paso Robles. And we have to talk about that. So I’m going to run around a little bit and talk to you about the Central Coast, then we’re going to end on Paso Robles and give you a sense of this very exciting, very big, not very new wine growing region. OK, let me see if I can explain this. In the morning, on the coast of California, a fog rolls in with some wind. And throughout the coastline of California are what are called wind gaps. And those wind gaps are funnels, and warm air draws the cool air from the Pacific into these areas, into these valleys, and cools the areas in these valleys. And that is really what defines a lot of what goes on in this part of California. And if it’s not that, it’s the elevation of the mountains that these vineyards are in. And if it’s not that, it’s the cool nights in the warm areas that don’t get the fog. It’s just a very unique place. If you were to look at a satellite image, time-lapsed, of the morning fog that rolls into the entire 280=mile coastline of the Central Coast, you’ll notice the fog coming in from the Pacific, and it just rolls in through these wind gaps, and it gets as far as it can inland, which is probably about 60 miles. And then at some point, it sucks itself back out during the afternoon. And that cloud cover, that fog, defines all the vineyards in this part of California. In the northern part of the Central Coast, it’s mostly coastal, Pacific-influenced wine-growing regions. And as you get south, the wine-growing regions move a little bit more inland to the more warmer regions, and those warmer regions are benefiting mostly from these fog tunnels, these wind gaps that are coming in. All the way down to Santa Barbara, which is a very unique place, because Santa Barbara is just naturally perfect. It’s hard to explain how beautiful and perfect Santa Barbara is. Oprah knows, right? But what’s really unique is in these warmer southern inland wine-growing regions, when the fog dissipates, it gets hot. I’m talking a hundred degrees, 95, like, boom, boom. It is immediately really hot. And then right when you’re like, man, this is too hot, it immediately cools down. And then before you know it, you’re at 50 degrees Fahrenheit. It’s desert nights. So it’s this very crazy place. We have fog in the morning that dissipates, it gets very hot and cools down, and that’s right, vines do very well in these situations. And not only that, this wine region has limestone in its soils going all the way up the coast, which is very unique to this area. And limestone is this amazing “gold” for vine growers. It really helps soil composition with draining and retaining. It’s the perfect catch and release. And what that does is these soils, even though there are some warm, inland hot regions but cool nights, that soil helps these vines retain their acidity. So whether you’re benefiting from the fog and retaining acidity that way with good fruit, or whether you’re at a good elevation, or you’re near next to the Pacific Ocean, or whether you’re inland, even if you have a full-bodied red wine, let’s say an inland red wine, even though it’s going to be a big wine, it’s going to have this beautiful acidity. There’s a reason why, in 1981, when Napa became an AVA, so too did the Santa Cruz mountain AVA, just south of San Francisco. Because in those mountains, two wines came out of those mountains that were also in the judgment of Paris in 1976: the Ridge Winery, which their Cabernet Sauvignon, placed fifth in the competition, the Montebello Cabernet Sauvignon it was called, and then the David Bruce Winery had a Chardonnay that came in 10th. And the reason the French dug those wines, in my opinion, is because of the acidity. It was balanced. Just south of the Santa Cruz mountains is Monterey County, and I’m sure you’ve heard of Monterey, right? Monterey wine. And when people talk about the Central Coast, they often talk about two varieties: Pinot Noir, and Chardonnay. There’s much more happening than those two varieties in the Central Coast, but Monterey Bay has defined its own style of not necessarily Chardonnay, but definitely Pinot Noir. This is one of those “wind and fog suppliers” as a source of the Monterey Bay, and within Monterey County, which is an AVA, the Monterey County AVA, there are four AVAs within it. There’s Arroyo Seco, Carmel Valley, Chalone, and Santa Lucia Highlands in the foothills of the Santa Lucia Mountain Range. But the thing about Monterey County Pinot Noir is that it is its own style of Pinot Noir. It’s big and juicy and cherries and cinnamon, and it wants to be big and bold and full-bodied, but the acidity will not let it. It is one of the fleshier, high-tone, deep Pinot Noir styles we have in the United States. And they’re beautiful. They’re awesome. The Chardonnay coming out of there is excellent as well. High acid. If they put oak on it, it’s usually this big, bold Chardonnay, but with this clean, salty acidity in it. They’re beautiful. And then all the way down south in the southern point of the Central Coast AVA is Santa Barbara County, which is another county that is influenced by the Pacific Ocean. I see a lot of the vineyards in Santa Barbara County hug the Pacific Coast, and here you have the Santa Maria Valley AVA, the Santa Ynez Valley AVA, and the Santa Rita Hills AVA. There are others, but these are the ones you’re going to see on wine shelves. Mostly, it’s going to say Santa Barbara County, then it’s going to have one of these AVAS. And this is another area that is influenced by the Pacific. A lot of the vineyards are very close to the Pacific Ocean, and this is a very heavy Chardonnay, Pinot Noir place as well. And what’s unique about this area is sometimes this place can get cooler than the foggy Russian River Valley or Los Carneros and the northern part of California because of the Pacific Ocean influence, which is cool. This area is still being explored. It’s actually where “Sideways” was filmed. It’s beautiful there. It might be some of the most perfect weather in America, this area. It’s between Monterey County to the north and Santa Barbara County to the south. Right in the middle, there is a county called San Luis Obispo. In this county there’s this kind of a new-ish AVA called York Mountain towards the coast. And then there’s another one called Edna Valley, which you’ll see Chardonnays say Edna Valley on them. And then there’s one called Arroyo Grande Valley, which you don’t see a lot of. But in this county, the largest AVA in California is just sitting there, and it’s awesome. And it doesn’t get all the attention that I think it deserves. So let’s talk about Paso Robles. In my view, Paso Robles benefits from all of the climatic and geologic stuff that this Central Coast thing has to offer. It is the one region that has extreme coastal influence, but then it goes so far inland, that it also has that inland “hot-day, cool-night” advantage. And within the 666,000 acres of this area — 26,000 acres of that with land under vine — all different kinds of grapes can be grown in this place. So in the morning, fog forms in the Monterey Bay, and then it’s pulled through the Salinas Valley south towards Paso Robles, and that fog and that wind is protected on the west by the Santa Lucia Mountain range. So all this fog and all this wind rushes down into Paso. Now the thing is, this is the one AVA that has some very inland vineyards as well. So what’s unique about this place is half of this AVA enjoys the fog and wind, because the fog or wind comes down into Paso and it starts rushing through these different passes called the Templeton Gap. And then throughout these areas, different vineyards are planted to take advantage of this wind and fog. And then when you go over the Salinas River to the east, that fog does not influence these areas as much. But what’s unique about these areas, like I said in the beginning of this episode, is that warm hot days, cold desert nights, great soil, awesome acidity. So you get acidity on both sides, but with different varieties. And that’s what makes this place very unique. They actually did some land and climate and soil studies, and they proposed 11 sub-AVAs within Paso alone. So Paso Robles is a sub-AVA of the Central Valley AVA, but within Paso Robles, there are 11 other AVAs. And I wish I could do a whole thing on those and I can’t, but what’s unique about them is it’s based on the Templeton Gap and all these different climatic and soil variations within Paso itself. And because of this, even though 39 percent or more of this area under vine is Cabernet Sauvignon, and there’s some beautiful Cabernet Sauvignon coming out of Paso. Because of that sun, you get plush, huge, full body Cabs, but with great acidity, and they’re not too heavy. They kind of define the weather and the soil of that area. But what also thrives here are white wine grapes that are usually found in the Rhône Valley of France. Like Marsanne, Roussanne, Grenache Blanc, and red grapes from that area like Syrah and Grenache. And they’re all these big, beautiful, bold, balanced, spicy wines for the reds, and the floral, honeyed wines for the whites. But they have such great acidity, they’re not that heavy on the palate. It’s very cool. And the thing about Paso, which I find very unique, more so than other AVAs in California, is that it’s not just those lists of grapes that I talked to you about. They do everything there. There are people experimenting with grapes that have never really been played around with here in the United States. There’s an awesome white wine grape from the southern part of France called Picpoul de Pinet that makes very amazing, easy, quaffable white wines that go great with oysters. They’re making great versions of that in Paso. There’s an indigenous native ancient variety in Campania in Italy called Falanghina, it’s a beautiful white wine. They’re making that in Paso. They’re making Barbera, they’re making Nebbiolo there. There is a lot going on in Paso. And what Paso Robles really says to me is, it’s one of those places where we can go there or we can drink wine from there because of its diversity. It’s not a wine region that we go to for one grape. It’s a place that we go to enjoy the wines being made there that are awesome. And if you go to Paso, the community there is very cool. It’s an old-school town, man. The town was founded by two brothers called the Blackburn brothers and Jesse James’ uncle. Isn’t that crazy? And I don’t want to say it was always an outlaw place, it has this Wild West, outlaw feel to it. And actually, James Dean was speeding around here. Actually, this was around the area where he crashed his car. But there’s this rebellious heart and spirit to Paso in that it’s like, this is the wine we want to make, and I hope you like it. And I really find that to be an awesome way of doing things. And I know other wine regions all across the country do this, but Paso is a big place. It’s a significant wine-growing region, and it just so happens that it has such varied terroir that it really is something that we should, as American wine drinkers, focus on, because it is another one of these wine regions that makes wine in America and does something different and unique. At one point, Napa wasn’t known for Cabernet Sauvignon. It was known for Zinfandel. So was Sonoma. But when Cabernet got there, they realized that these are the spots where it does well, and sure enough, Cabernet Sauvignon became the popular thing. With Paso, it’s not just one grape, but a celebration of different kinds of varietals that work. Because in America, every grape we grow is from somewhere else. But when a grape falls in love with a place, something special happens. And when a human makes that happen, we see the result of that. Napa and Sonoma were big deals with that. I think Paso is one of those as well, but the only thing about Paso is this: It’s not one variety. It’s a bunch of varieties and a lot of great winemakers. You go downtown to Paso, you go have lunch, you see a bunch of winemakers hanging out together, talking about their harvest, talking about their ferment, all this stuff. It’s a very cool place. So I went on a rant there. I wanted to focus on Paso because it is the largest AVA in the Central Coast. But again, there’s a lot of great wine coming from all of these places in the Central Coast. And I think we should all focus a little bit and say, “Hey, let’s check out these places.” I want to give a shout-out to winemaker on the Central Coast Kamee Knutsun. We had an awesome conversation to get even more in-depth information about this ridiculously cool AVA. If you’re digging what I’m doing, picking up what I’m putting down, go ahead and give me a rating on iTunes or tell your friends to subscribe. You can subscribe. If you like to type, go ahead and send a review or something like that, but let’s get this wine podcast out so that everybody can learn about wine. Check me out on Instagram. It’s @vinepairkeith. I do all my stuff in stories. And also, you got to follow VinePair on Instagram, which is @vinepair. And don’t forget to listen to the VinePair Podcast, which is hosted by Adam and Zach. It’s a great deep dive into drinks culture every week. Now, for some credits. How about that? Wine 101 is recorded and produced by yours truly, Keith Beavers, at the VinePair headquarters in New York City. I want to give a big shout-out to co-founders Adam Teeter and Josh Malin. I also want to thank Danielle Grinberg for making the most legit Wine 101 logo. And I got to thank Darby Cicci for making this amazing song: Listen to this epic stuff. And finally, I want to thank the VinePair staff for helping me learn more every day. Thanks for listening. I’ll see you next week. Ed. note: This episode has been edited for length and clarity. The article Wine 101: Central Coast, California appeared first on VinePair. source https://vinepair.com/articles/wine-101-central-coast-california/ Via https://vinology1.wordpress.com/2020/11/19/wine-101-central-coast-california/ ‘Tis the season to upgrade homebrewing equipment, or at least make a holiday wish list that has everything you need for the ultimate homebrew setup. From big upgrades to small adjustments, there are endless ways to make your DIY brewery better with each batch. Five homebrewers who took top honors at the National Homebrew Competition (NHC) share what pieces of their brewing setup helped them get into the winners circle. Each one won the Homebrew of the Year award, a prize given to the brewer of the best-in- show beer as chosen by the judges. This single beer is chosen from more than 9,000 entries — so these brewers successfully produced flawless examples of their entry styles. Fermentation Temperature ControlCool it DownIn 2019, Mark Peterson, an electrical design engineer from Arizona, won both the Ninkasi Award for accumulating the most points in the competition, and the NHC’s Homebrewer of the Year. He says it was being able to keep his fermentations cool and consistent in the Arizona heat that brought his brews to the next level. Although he believes any homebrewer can “think outside the box to find or create the equipment you need,” Peterson uses a chest freezer connected to a temperature controller to maintain the fermentation environment. These temperature controllers sound much more complicated than they are: The freezer or refrigerator is simply plugged into the temperature controller instead of an outlet. A temperature probe is placed inside the fermentation chamber, usually taped to the side of the fermenter for the most accurate reading. Then, the brewer can set a target temperature and the temperature controller will turn the cooling function of the refrigerator on and off as needed. Once the target temperature is set, it is hands off for the brewer! Peterson won with a witbier, which can ferment at warmer temperatures for the maximum expression of spice and citrus notes created by specialized Belgian yeast. However, all fermentation starts at a temperature around 68 degrees, and then ramps up over several days — which is where the temperature controller comes in. This slow increase in temperature allows the yeast to acclimate to their conditions and avoid being shocked or damaged by fluctuations in the surrounding environment. Expert homebrewers like Peterson keep yeast vitality high, in order to produce the exact flavor levels they’re looking for because of temperature control. Heat It UpFor the 2018 Homebrewer of the Year, Michael Rogers, Ph.D., professor of exercise physiology, keeping his fermentation on the warmer side coaxed the flavors he was looking for out of Belgian ale yeast. His White IPA ferments at temperatures starting at 68 degrees and ramps up to the high 70s over nine days. He achieves this consistent temperature, even on the coldest days in Wichita, Kan., with a heating mat secured to the outside of the fermenter. These are sold by homebrew supply shops, but Rogers invested less than $15 by purchasing a reptile heating pad (like this one) instead. A heating pad is simple enough to set up, but to get the benefit of keeping the yeast healthy and generating spicy phenols and fruity esters, the temperature must remain steady. For this, Rogers connects his heating pad to a temperature controller, just like the one Peterson uses. Check the Temp (a Lot)Nick Corona is now the owner and head brewer at Five Suits Brewing in Vista, Calif., but in 2016 he was awarded the Homebrewer of the Year title for his outstanding weissbier. When he looks back at the equipment in his homebrewing setup that year, “My thermapen was one of the best purchases I made,” Corona says. Beyond providing precise and fast readings, he says he used the Thermapen to double-check the thermometers on his other equipment. “I quickly found out that many of my kettle thermometer readings were way off, even after calibration,” he says. Since temperatures on both the hot side and cold side of the brew day are essential, an inconsistent thermometer reading could make the difference between a gold medal winner and a beer that is just OK. When comparing his brew days as a professional to his brew days as an award winning homebrewer, Corona says, “To be honest, it’s mainly just size. The process is very much the same.” Being sure of the exact temperature at any point in the beer-making process is still imperative as a pro brewer. No matter what kind of beer a brewer dreams up, “accurate fermentation temperatures are crucial for most styles of beer.” Avoid ‘Hot Spots’Maintaining a steady temperature on the hot side of the brew day is important to make wort that will ferment predictably. Zach Kosslow, an engineer from Pittsburgh and the 2017 Homebrewer of the Year, says that his recirculation pump allows him to “explore the many options of mash step regimen to tailor their wort’s fermentability.” Kosslow took a gold in the American Wild Ale category at NHC with an American grisette. His recipe balances the use of Kviek ale yeast and a blend of ale yeast and Brettanomyces. Because these yeast are aggressive fermenters (the blend of Brettanomyces is capable of fermenting dextrins, which provide body in many beer styles) the makeup of the wort that goes into fermentation is important to achieve the desired level of alcohol and a pleasant mouthfeel. A recirculation pump (like these) ensures the mash is evenly heated, so enzymes can work uniformly on the starches from the grist to convert them to sugar. When the mash doesn’t recirculate, the brewer risks hot spots where enzymes are denatured, or scorching and caramelization near the heat source, which will change the flavor of the final beer. More Space for Step MashesIt was an American light lager that secured the Homebrewer of the Year award for Annie Johnson, an IT consultant in Seattle, in 2013. Johnson noted that it’s a style that is particularly hard to brew at home, because of “the multiple extended step mashes. There’s a reason why the mega-breweries make them the best.” To help her achieve those extended temperature steps during the mash, Johnson said her SABCO mash tun was key. (SABCO now offers these mash tuns as part of a full brewing setup called the “BrewMagic”.) But she also adds that no equipment will produce an ideal brew without the knowledge of brewing required to use that equipment properly. She believes every homebrewer should invest in “a few good books and magazines dedicated to the hobby.” It’s not necessary to do all of the research on equipment upgrades yourself, either. Johnson suggests talking with the owner at a local homebrew supply shop who can help you work within your budget. She says, “Homebrew clubs are another good source, as sometimes members have extra equipment and get you set up for free or minimal cost.” All of these award-winning homebrewers agree that those just starting out don’t need to invest in high-end equipment to make quality beer — but they shouldn’t skimp too much, either. “If you go for the cheapest kit, you’ll create crappier beer or create more work for yourself,” says Kosslow. “You get what you pay for!” However, Rogers adds, “The best equipment available will not make good beer by itself without [the brewer] knowing the procedures to operate the equipment.” He suggests investing more in equipment as the brewer learns about limitations of their current setup. And, no matter how spiffy your setup, there’s one thing that matters above all, and that’s keeping equipment clean. “Sanitation should always be driven home in regards to its level of importance,” Corona says. (Five Star Chemicals products are a favorite of both professionals and homebrewers.) Even the most accurate and elaborate gear will produce bad beer if it is dirty. Sour, buttery, and metallic-tasting beer can all occur from equipment that isn’t correctly sanitized or rinsed; so before brewers blame a cheap fermentation vessel for beer flaws, Corona says, they should ensure they have a solid cleaning and sanitization regimen in place. The article The Essential Homebrew Equipment Upgrades, According to National Homebrewing Champions appeared first on VinePair. source https://vinepair.com/articles/essential-homebrew-equipment-upgrades/ Via https://vinology1.wordpress.com/2020/11/18/the-essential-homebrew-equipment-upgrades-according-to-national-homebrewing-champions/ VinePair wine enthusiasts, we hear you! Readers have told us how hard it has been to discover new wines during the pandemic. Somms are in short supply, as many restaurants are still closed. Online wine platforms have algorithms that prioritize the same big brands, and many customers are still picking up their wine shop orders curbside. So we reached out to wine professionals we admire to ask for their help. With the challenge to build a 12-bottle case for under $250, these wine pros sifted through hundreds of bottles to find the best case possible — so you don’t have to. (And for wine pros who work with a brand, we also let them choose one of their own wines to highlight.) Then, we choose a retailer that ships nationally, and the pros only learn which retailer they’ll be choosing from after they accept the challenge. Their only guidance? Find wines that will wow wine enthusiasts. In this $250 Case Challenge, Washington, D.C. sommelier Vincent Moten was tasked with selecting 12 bottles from Gary’s Wine, a wine retailer and marketplace with locations in New Jersey and Napa, Calif., that ship to 38 states. Moten, a WSET-certified sommelier and wine sales representative, is the CEO of Elevate Your Tastes, a wine-tasting platform currently conducting online events. When he’s not working with wine, Moten explores his other passion: cars. Moten originally planned on working in the automotive world, “then life happened and I ended up selling wine,” he says. The Covid-19 pandemic has changed the way that Moten discovers new wine. Before, Moten says, “I never purchased wine online for fear of the unknown.” Now, as delivery laws have loosened during the pandemic, Moten has been surfing the web regularly to find new and exciting bottles. “I’ve also been paying closer attention to the Black wine professionals on social media to see what they’re consuming, as that has helped guide me to certain producers,” he says. When picking his $250 case, Moten focused on terroir, celebrating the locations where each of his picks are from. “I think it is important to highlight that wine is extremely expressive of the place that it comes from, and the people that are behind it,” Moten says. “In this Case Challenge, I wanted to ensure that you could see how fun it is to experiment with aromatic whites and luscious reds, because there’s a wine for everyone.” Moten also made sure that the 12 bottles below showcase “solid QPR” — quality-to-price ratio. Along with still whites and reds, he made sure to include some bubbly “because why not? Bubbles are not just for celebrations,” he says, “but they are certainly enjoyed extensively during times to warrant it.” 1:Domaine des Grandes Perrières Sancerre, 2019 ($19.99)“To kick things off, we are starting with one of my favorite grapes from my favorite regions! Sancerre grows some of the world’s most iconic and highly sought-after Sauvignon Blanc grapes in the Loire Valley. This is a classic example of what a refreshing Sauvignon Blanc should taste like,” Moten says. Domaine des Grandes Perrières, established by Jérôme and Frédérique Gueneau in 1993, aged this 2019 Sancerre on lees. “The winery is located in a small village on the northern side of Sancerre by the name of ‘Sury-en-Vaux,’ and Jérôme and Frédérique really believe in allowing the purity of the fruit to resonate in the glass. The minerality that is normally more prominent from this region is actually more subtle in this particular wine. I suggest enjoying this with some fresh seafood or really just on its own, because it’s stellar!” 2: Yalumba “Y” Series Viognier, 2019 ($9.99)“I’m a firm believer that we need to introduce more Viognier to consumers, and lucky for me, I stumbled across this excellently valued wine from a higher-quality producer in South Australia!” Located in the Barossa Valley of South Australia, Yalumba wines are made using low-intervention winemaking methods. This vegan Viognier was fermented in stainless-steel tanks, allowing its floral, fruity notes to shine. “I’ve found it quite interesting that I don’t hear many people discussing Viognier in much regard outside of the Rhône Valley or Paso Robles, Calif., where a lot of Rhône blends are now thriving,” says Moten. “This is one of those wines that’s aromatic and floral with notes of honeysuckle, ginger, and oranges. I would suggest pairing this with baked or roasted chicken — just don’t load up with a lot of dressing, as there isn’t enough acidity to cut through creamy sauces.” 3: Vietti Roero Arneis, 2019 ($19.99)Vietti is an Italian winery run by fourth-generation winemaker Luca Vietti and his wife, Elena Vietti. The grapes used for this bottle, Arneis, were harvested from vineyards located in Santo Stefano Roero. “I was introduced to this grape by a friend of mine, and [although] I’ve tried Arneis from only a couple of producers, Vietti seems to nail it every time,” Moten says. “Grown in the northwestern region of Italy in Piedmont, this grape is difficult to produce consistent yields of, so it is not as common to come by. But when you do, you should definitely try it! Such a beautiful balance in floral and fruit aromas that meet the palate with as much intensity and joy. This is just such a great wine, and I’d suggest you pair this with a simple meal, like seasoned grilled chicken, freshly steamed green beans, and mashed potatoes.” 4: Reyneke Chenin Blanc “Biodynamic,” 2017 ($25.99)This Chenin Blanc was made using biodynamic methods at Reyneke, a South African winery dedicated to organic winemaking. “South African Chenin should never be overlooked! Chenin Blanc is one of the most recognized grape varieties coming out of South Africa, and Reyneke is also committed to sustainable farming, which is super awesome. They really believe in minimal intervention in the process, so that the wine speaks louder than the winemaker,” Moten says. “There is a delicate balance in the intensity of floral aromas. On the palate, the very subtle sweetness that is more gracious without an over-saturation of sugar. Green apples, pear, and honeysuckle sing in the glass. A very unique wine that should pair wonderfully with green curry chicken.” 5: Willamette Valley Vineyards Riesling, 2019 ($12.99)Willamette Valley Vineyards is a sustainable winery that was established in 1983 by Oregon native Jim Bernau. Its Riesling is one to look out for. “Riesling is always able to express the terroir in where it is grown. Most of the world’s best examples are held in Germany, but I have to say, Oregon’s Willamette Valley region is definitely a ‘must try’ to keep your eyes open for when you want quality Riesling outside of Germany or New York State.” This wine has “notes of white peach, lemon zest, [and] stones.” 6: Labruyère Prologue Grand Cru Brut, NV Champagne ($39.99)As Moten says, “Champagne is always a must.” That’s why he chose this affordable bottle from Labruyère. “Most people enjoy bubbles, and if they are wanting to get something on the premium side, Champagne is always the right call. Most grand Cru Champagnes are not $40, and to get quality grapes that represent the distinctive practices of Champagne for this price point is a welcome surprise. Dominated by Pinot Noir, which gives this wine a great structure with a superb mouthfeel, and rounded off by Chardonnay that carries the richness and freshness from start to finish. You can pair Champagne with everything! From a night with a small and select group of friends (safely), to potato chips and fried chicken!” 7: Gobelsburg Cistercien Rosé, 2019 ($15.99)Gobelsburg is an Austrian winery that’s not afraid to challenge the status quo. This rosé is made from St. Laurent and Pinot Noir grapes. “The nice and cooler climate of Austria produces some [of my] favorite white, red, and sparkling wines! I believe the mass majority of people think rosé is specifically a spring-and-summer-only type of wine, when that is so not the case. Rosé is extremely dynamic, and can match the weight of various foods. If you want to explore areas outside of Provence, I’d suggest trying this one from the Niederösterreich region of Austria.” 8: Casa Ferreirinha “Papa Figos” Douro Red Blend, 2018 ($12.99)“Portugal doesn’t get enough credit for the incredible quality of their wines, at a fraction of the price as other regions. Casa Ferreirinha ‘Papa Figos’ is [made] in tribute to one of the local’s rarest birds in the Douro region. This blend consists of four grapes: Tinta Roriz, Tinta Barroca, Touriga Franca, and Touriga Nacional. There is minimal oak influence on this wine, so that all of the red and black fruit get to showcase themselves in the aromas and on the palate. This is a food wine, for sure. Think of your base as something with beef, chicken, or pork.” 9: Carpe Diem Pinot Noir, 2016 ($24.99)Carpe Diem wines are produced in both Napa Valley and Anderson Valley. This Pinot Noir was produced in the latter appellation, and was fermented for 10 months in French oak barrels. “Anderson Valley is the home to some spectacular Pinot Noirs that I’ve been fortunate enough to taste, and where additionally some of the best sparkling wines come from. Today, we’re just focused on the still wines. The tannins are silky, giving this wine overall a wonderful texture wrapped behind great acidity. This is one of those wines that can stand up to some creamy dishes because of the acidity, like turkey Alfredo with penne noodles.” 10: Domaine de Lises Equis Crozes-Hermitage, 2017 ($27.99)Domaine de Lises is a small winery based in the northern Rhône valley in France. This wine was grown in gravel soils and aged in Burgundy barrels. “Hands-down my favorite region thus far to get Syrah. Albeit a large area, Crozes-Hermitage has some of the most classic styles of Syrah for the everyday consumer,” Moten says. “This does tip up just a little bit close to the $30 range, but I promise it will not disappoint. Beautiful integration of acidity and tannins with prominent black fruits of blackberry, black plum, and black cherry. Notes of licorice and chocolate, with fine notes of black pepper, earth, and leather. This is certainly a fine wine to pair with lamb.” 11: Musto Carmelitano Rosso Aglianico, 2015 ($16.99)Musto Carmelitano is a third-generation, family-owned winery in southern Italy’s Basilicata region, where vines are planted on the slopes of an extinct volcano. “Volcanic soils and grapevines make a great combination! I remember the first time I was exposed to Aglianico, and it took me by total surprise. The plantings are on volcanic soils on the slopes of Mount Vulture, so that adds incredible complexity that is unique to this terroir, for certain. Definitely an underdog. Structure, intensity, balance; it is all there, and this is a great price for a wine with such firm tannins and acidity, that can age for years to come, if stored correctly. Great value and perfect for barbecue ribs, smoked, shredded pork, and anything with a dense meat profile.” 12: Teso La Monja Almirez Toro (Tempranillo), 2016 ($21.99)Teso La Monja was founded in 2007 by Marcos and Miguel Angel Eguren, fourth-generation winemakers in Spain. This wine was grown in sandy clay soils, and fermented for 14 months in French oak barrels. “Beautifully intense, balanced, and great structured wines come from this region, Toro, Spain. It is hot and dry here. Like, very hot and very dry. Being in an arid land that forces grapevines to dig further into the soil to extract the nutrients they need to survive, the fruit flavors extracted are very intense and just pleasantly received on the palate. The backbone is strong and firm. I love this wine because it represents that no matter how much adversity it (or we) endure, there is much that can be overcome.” Cart total: $249.88The article The 12 Best-Value Bottles You Can Buy at Gary’s Wine Right Now appeared first on VinePair. source https://vinepair.com/articles/12-best-value-wines-garys-wine-2020/ Via https://vinology1.wordpress.com/2020/11/18/the-12-best-value-bottles-you-can-buy-at-garys-wine-right-now/ Hoping to take advantage of the convenience offered by ready-to-drink beverages, more and more winemakers are breaking tradition and are beginning to offer single-serve wines in cans. While this may offend purists, VinePair happily discovered this summer that canned wines can actually be delicious. To help sort out the contenders from the pretenders, VinePair turned to wine professionals around the United States and beyond to discover which canned wines currently top their lists. From a sparkling red influenced by the southern Rhône, to wines that pair perfectly with a Thanksgiving spread, keep reading for convenient suggestions that any vino lover can appreciate. The Best Canned Wines Recommended by Sommeliers
Keep reading for details about all of the recommended cans! “DEFINITELY Underwood Rosé Bubbles. It’s a joyous strawberry-and-citrus-blossom-flavored wine that’s oh so delicious with fresh salmon and rotisserie chicken.” —Rob Wecker, Master Sommelier and Owner, Bushel and a Peck Kitchen & Bar, Clarksville, Md. “Old Westminster Winery Skin Contact Piquette.” —Damien del Rio, Owner, Sauced, Brooklyn “My current favorite canned wine is actually a spritz. Sprezza makes both a Bianco and a Rosso version of this sophisticated refresher, mixing the venerable Mancino vermouths and local Seattle favorite Scrappy’s Bitters with soda to keep it light. They are delicious and complex, with a pleasant bitterness on the finish.” --Alexandra Stang, Beverage Director, Brendan McGill’s Hitchcock Restaurant Group, Seattle “I have been on a VINNY Blanc kick lately as my go-to canned wine. There are a lot of great options out there in cans right now, but this blend of Grüner Veltliner and Riesling from the Finger Lakes by Thomas Pastuszak is a home run. Its fresh and vibrant fruit with a hint of carbonation makes it great on its own or in a spritz with a twist.” —Matthew Pridgen, Wine Director, Underbelly Hospitality, Houston “Nomadica. Unlike some canned wines on the market, these are not just Central Valley plonk wines going into a can with a snazzy label slapped on the front. Curated by sommelier Kristen Olszewski, Nomadica only works with trusted growers, and sources grapes from a number of cool-climate, sustainably farmed vineyards along California’s North Coast. They are light, fresh, and complex, and great for a picnic or afternoon on the porch.” —Andrew Pattison, Wine Director, Sushi Note, Sherman Oaks, Calif. “It has got to be Spier Rosé 2020. This gem of a winery in Stellenbosch is one of the oldest in South Africa, with a history dating back to 1692. Advances in canning technology have provided the market with early drinking options that are not only light and easy to carry about, but staples for many who do not have the luxuries of climate-controlled cellars. This particular rosé has an enormous appeal, mainly because of its freshness and berry flavors that will work for solo drinking or [with] many light dish accompaniments.” —Lloyd Jusa, Head Sommelier and Wine Director, Saxon Hotel, Johannesburg, South Africa “Two Shepherds ‘Bucking Luna’ Sparkling Cinsault. It’s the most fun can of wine to enjoy, named after the baby donkey Luna, born four days before shelter-in-place orders went into effect.” —Jordon Sipperley, Wine Director, Tidbits by Dialogue, Santa Monica, Calif. “I love anything from Broc Cellars. The winemaker, Chris Brockway, recently started canning his Love series. All of his wines are made using spontaneous fermentation, a process that means they only use native yeasts and bacteria that exist on the grapes in order to make wine.” —Brandi Carter, Beverage Director and Sommelier, Elvie’s, Jackson, Miss. “I love RAMONA because it’s so refreshing, the perfect size, and with so many flavors to choose from, it suits every mood or occasion. I also love that it combines wine with organic fruit juice, which keeps the ABV low, so you can easily enjoy a few guilt-free! It’s hard to pick a favorite, but I’ve been crushing hard on the Dry Grapefruit lately.” —Cappie Peete, Beverage Director, AC Restaurants, Raleigh, N.C. “‘Right now’ is accurate, because it literally changes every day. Today, it’s Sans Wine Company’s Carbonic Carignan 2019. Yesterday, it was Companion Wine Company’s Riesling 2018. —Jeremy Allen, Beverage Director, Little Dom’s & MiniBar Hollywood, Los Angeles “Bridge Lane White Merlot from Long Island, N.Y.! What makes their canned wine selection so special is the attention to detail and selection of the lining of the can. Not many realize how important that is to the wine and to the taste and the longevity! And who’s not intrigued by white Merlot?” —Jessica Green, Sommelier and Owner, Down the Rabbit Hole Wine Boutique, Sayville, N.Y. “Belly Dragger Chardonnay: Everyone knows that we are partial to all things pig, so this label immediately caught our eye. It’s a delicious, rich, structured California Chardonnay, and that just seals the deal for us! We also love their motto: ‘To make wine accessible and fun … for special occasions – like daytime.’” —Jana Rogers, Sommelier, Mulvaney’s B&L Restaurant, Sacramento, Calif. “Right now, my favorite canned wine is from Lubanzi Wines. They are a South African wine company out of the Swartland, and one of the things they do is to give back to the families of color that work on South African wine farms. Started by two Americans, Walker Brown and Charles Brain, who fell in love with South Africa as exchange students, they enlisted the help of the brilliant Trizanne Barnard as winemaker and Bruce Jack as advisor. They have a Rhône-style Red Blend and a Chenin Blanc in a can, and just recently released a fabulous rosé. The wine does not taste like metal, and the branding is not just fun, the wines are really good. I am excited to see what else South Africa can produce and bring into the U.S. market — because right now, Lubanzi’s quality in that can far, far outperforms what I have tasted from other canned wines in the U.S.” —Suzaan Hauptfleisch, Sommelier and Owner, Kaia Wine Bar, NYC The article We Asked 13 Sommeliers: What’s Your Favorite Canned Wine Right Now? appeared first on VinePair. source https://vinepair.com/articles/13-best-canned-wines-2020/ Via https://vinology1.wordpress.com/2020/11/18/we-asked-13-sommeliers-whats-your-favorite-canned-wine-right-now/ Even though this will be a Thanksgiving like no other, we still have some things to be thankful for: family, Dr. Fauci, a vaccine in our future, new leadership, and “The Great British Baking Show.” This holiday is wine’s time to shine. It’s also a time when the anxiety of what to buy for the cornucopia of flavors we are ordering in or cooking up gets real. I have been in this wine game for a while, and I love this time of year. Back in the day, when I owned a wine shop, it was so much fun helping people find the right bottles, checking a box off their agenda lists. And with this year being rife with stress, I feel it’s even more important to bring some relief to wine lovers. The way I like to pair wine with Thanksgiving dishes is to focus on acidity. It’s the element of wine that brightens up the palate, amplifies the fruit, and allows you to enjoy both the food and the wine, instead of one overwhelming the other. The cool thing is, acidity doesn’t mean the wine has to be lean. It can mean deep, grippy tannins in reds, and buttery notes in a white. As long as the acidity is right, the wine will balance and jive with anything from white and dark meat, to sweet potatoes and any other traditional food your family brings to the table (I’m half Italian — there was always lasagna). When it comes to price, there are definitely options — whether you want to splurge because you’re doing Turkey Day online and want a legit fine wine to sip or share with your significant other, or whether your entire fam has quarantined and you’re all podded up, ready for some low- to mid-priced vino to go full bacchanal. There are wines for all of it. And because this is a true American holiday and, of course, it’s American Wine Month at VinePair (plus election month), I thought I would recommend some awesome bottles from the U.S. that will pair with whatever you put on the table. Stay safe, and enjoy swirling and sipping. UNDER $20Ravines Wine Cellars Dry Pinot Rosé 2019Juicy and refreshing with a little bit of depth, this rosé will pair with all the veggies, and even some of the light meat with a dollop of gravy. Chateau Ste. Michelle & Dr. Loosen Eroica Riesling 2019Smells like sweet mangoes and pears, with good, tart acidity. It will complement the lighter fat of the dark meat and calm the heat of anything with a little spice. Imagery Estate Winery Cabernet Sauvignon 2018This wine is soft, rich, and smells like blackberries with a subtle smoky mocha vibe, making for a great picky palate pleaser. UNDER $50Chalone Vineyard Chenin Blanc 2018Smells like slated honey and river-rock minerality with a nice weight on the palate, this wine can hold up to some fat and cheesier dishes.
Jefferson Vineyards Viognier 2019This is a great wine with just the right weight and bracing acidity. It smells like fresh sliced pears and sweet orange blossoms, making for a great pairing for white meat or any fish dish you may serve up. Cristom ‘Mt. Jefferson Cuvee’ Pinot Noir 2018A great American Pinot with a rich core of fruit and comfy weight on the palate, balanced by just the right amount of acidity. This wine will hold up to pretty much anything on the holiday table. UNDER $100Far Niente Winery Estate Chardonnay 2018Smells like lemons sprinkled with sea salt and fancy butter, this wine has a slight toast and excellent acidity, keeping everything in balance so as not to overwhelm your palate. This is a great white meat wine. EnRoute Les Pommiers Pinot Noir 2018Dark and chewy, and smells like cherries and a whiff of cinnamon. Keep this bottle close, because you may not want to share. The almost perfect acidity brings this wine into harmony for anything on your plate. Gamble Family Vineyards Cabernet Sauvignon 2016This is a classic example of American Cab done right. Big, bold, and beautiful, with structured tannins and a deep fruit core of blackberry jam shown off by balanced acidity. Pass the dark meat, please! The article 9 of the Best American Wines to Bring to Thanksgiving Dinner appeared first on VinePair. source https://vinepair.com/articles/9-best-american-wines-thanksgiving/ Via https://vinology1.wordpress.com/2020/11/18/9-of-the-best-american-wines-to-bring-to-thanksgiving-dinner/ Challenge your palate this week with France’s best-known Gamay-based wine: Beaujolais. You’ll learn that even the highest quality wine of a region can balance complexity with accessibility and fun. Wine Folly – Learn about wine. source https://winefolly.com/tips/tasting-challenge-beaujolais/ Via https://vinology1.wordpress.com/2020/11/18/tasting-challenge-the-most-famous-gamay-beaujolais/ The basketball world has a particular affinity for wine: drinking it, collecting it and even making it. And in a world of 7-footers, no one stands out like Dwyane Wade: three-time NBA champion with the Miami Heat, 13-time All Star and 2009 NBA Finals MVP who now runs his own high-flying wine label. In 2015, Wade teamed up with Jayson Pahlmeyer of Napa Valley’s esteemed Pahlmeyer winery, known for his 100-point Cabernets and other bucket-list reds, to create Wade Cellars, his own highly regarded, top-shelf Napa Cabernet Sauvignon. Ever since, he’s worked to change what people think about wine — and who drinks it. Although Wade Cellars has been around for a minute, the brand’s mission is evolving and expanding, according to Jamie Watson, a founding partner of Wade Cellars, who cites Dwyane himself as the inspiration for the company’s new direction. “After Dwyane retired from the game of basketball and kind of dove even deeper into this, we pretty quickly realized that we have an opportunity to really change the dialogue in the wine space,” says Watson. “Using wine as a vehicle to speak to the broader issues in our society and create access for an audience that hasn’t traditionally had it, I think that’s where the mission of this brand has shifted to.” To further that expanding mission, in early 2019 Wade Cellars brought in Matt Naumann as president, after Jayson Pahlmeyer’s retirement, and most recently added George Walker, an emerging Black wine professional from Grand Rapids, Mich., to the team this summer. An industry veteran, Naumann says he’s inspired by how hands-on and engaged Dwyane is with the winery. “Dwyane has been all-in on supporting marketing efforts as an active day-to-day partner in the brand. He communicates regularly and often with our winemaker Jon Keyes regarding the current lots in barrel and provides input on the blending pre-bottling process,” Naumann says. “You can see why he’s been such a success, on the court in basketball, and you can see why he’s been such a major ambassador in the world for social issues and everything that he stands for.” Those commitments include his own charity, the Social Change Fund, which gives back to underserved communities and supports community outreach programs in his hometowns of Chicago and South Florida. The Social Change Fund was created by philanthropists, entrepreneurs, and NBA superstars Carmelo Anthony, Chris Paul, and Dwyane Wade to support critical and timely issues impacting the Black community. And in terms of wine, that includes making what Watson and Naumann call “wines with integrity.” This encompasses many aspects of the business, starting with the vineyards they work with, such as the ones in Napa’s famed Oakville region, the origin of Wade Cellars’ flagship Napa Cabernet Sauvignon. This includes “doing right by the farming, by the people that we do business with and by the people that we’re buying grapes from— starting there to make sure that philosophically we’re aligned in terms of the way we want the land to be respected.” Another aspect to this idea of integrity, Naumann points out, is to respect the many people involved in bringing the wines from vine to cellar. “With the wine industry, there’s an economy that’s supported behind each bottle,” says Naumann, listing farmers and grape workers, as well as the people who design, plant, and replant vineyards, going back decades. “There’s a group of individuals. For me, ‘integrity’ is to do whatever you possibly can do to honor all of that.” Although Wade Cellars has had a high profile for years, the massively important Black Lives Matter movement has greatly increased focus on Black-owned wine brands in 2020, as well as on the idea of improving accessibility in the wine world. “This is a big moment for Wade Cellars,” said Dwyane Wade, proprietor, Wade Cellars. “It has always been my intention with this brand to show that wine is for all of us and make it more accessible. The introduction and recent expansion of the Three by Wade portfolio is a testament to that.” While the annual production of Wade Cellars’ highly coveted Napa Cabernet Sauvignon (which runs $95 a bottle, for those on its mailing list) is only around 125 cases, and will probably never exceed 200 per year, Wade decided to expand his offerings with Three by Wade, a portfolio of high-quality wines that retail at more affordable prices. The first release, in 2017, was a rosé made from Grenache (with the current incarnation based on Pinot Noir), and they have since added a white blend called Blanc, a red blend (made of Zinfandel, Petite Sirah, Syrah, Malbec, and Petite Verdot) and a Cabernet Sauvignon. While the Three by Wade Cabernet is sourced from Napa, the other bottlings use grapes from Mendocino and other parts of the North Coast AVA, as well as from an organic vineyard in Clarksburg. “Three by Wade still falls in a premium category,” says Naumann, “but the wines, for their category, are really great values,” The rosé retails for $15, the Blanc is $20, the red blend costs $25, and the Cabernet is just $40 — a relative bargain for Napa Cabernet. Not only are Three by Wade wines much more affordable, but fans are far more likely to be able to find them. The owners are planning to scale up production of Three by Wade to 25,000 cases over the next two years. And while Three by Wade has certainly found traction with basketball fans, Naumann says that, for him, the biggest surprise has been the support it’s found in the fine-wine world, citing shout-outs from industry veterans, restaurateurs, and wine directors at popular events like Aspen’s Food & Wine Classic. “The fact that the sommelier community just really, truly believes in what we’re doing — that was, to be honest, outside of what I had ever envisioned,” says Naumann. “I love that the wine community has embraced this project and what it stands and for.” Chad Walsh, the U.S. portfolio manager for distributor T. Edward Wines & Spirits, attributes this support not only to the wines, but to the people behind the brand. “This isn’t the typical route a celebrity or vanity brand takes,” says Walsh. “Unlike many who are happy to slap a label on whatever comes their way, Mr. Wade has put a serious team behind the project. His commitment to keep the price point accessible really heartened me. I can’t think of a better ambassador for the world of wine.” While some drinkers might approach a wine with a basketball player’s name on it with a touch of skepticism, Watson welcomes this. “We like exceeding people’s expectations,” he says. “Ultimately, we’re trying to change the dialogue and include a broader audience.” The article Dwyane Wade Wants More People to Drink Wine appeared first on VinePair. source https://vinepair.com/articles/dwyane-wade-wants-more-people-to-drink-wine/ Via https://vinology1.wordpress.com/2020/11/18/dwyane-wade-wants-more-people-to-drink-wine/ We don’t always play drinking games, but when we do, we prefer to play something that is actually fun. They’re great for holiday get-togethers with family (we could all use an ice breaker or two) or make fantastic stocking stuffers for the party animal in the family. Today, you can get 20% off these drink-inspired games with the code GAMENIGHT. Here are some of our favorites from the collection.
That’s why we love the Somm Tasting Games, which you can purchase each deck separately or as a complete bundle. The bundle includes the Original, White, and Red packs. This genius game is a great way to get into blind tasting (the skill that even sommeliers struggle to hone) and to enjoy a night of wine and fun with friends. Here’s how it works: the next time you plan a wine tasting evening (or even a game night with wine-loving friends), ask everyone to bring a foil-wrapped bottle from the varietals listed in the deck. Then, gain points by correctly matching your cards up to the wine. You’ll strengthen those wine muscles, have some fun, maybe get into some heated debates, and get to drink some classic wines with the people you care about. What could be better? Grab a pack, or all three, then get tasting! And, in the meantime, start practicing your poker face. The article Get 20% off These Drinking Games Today Only appeared first on VinePair. source https://vinepair.com/picks/best-drinking-game-gift-2020/ Via https://vinology1.wordpress.com/2020/11/18/get-20-off-these-drinking-games-today-only/ |
Delfina MaggioHi I am Delfina Maggio,35 years old from New Jersey,NJ,USA,working as a Assistant Finance Manager in one of the top Wine Production company from the last 5 years.Here I am sharing some special tips about it as well as about our products and achivements. ArchivesNo Archives Categories |