By James Raiswell
We all definitely know that the awesome bubbly is a great celebratory drink that goes down perfectly at weddings, New Year's Eve parties and birthdays. Most of us also know that champagne is exclusive to Champagne, a northeastern wine-growing region of France.
While there's a certain cachet attached to a bottle of Champagne - the name, after all, is protected under European law - there are more than a few excellent bottles of non-champagne champagnes (aka sparkling wines) on the market that are as good as some of the finest champagnes out there.
We've sourced a list of a few of the best non-champagne champagnes (either for value or for outstanding quality) and given you some reasons - apart from the taste - to crack open a bottle.
Nyetimber is one of the major producers of sparkling wines in the UK. The wine is produced in Dover, on the south coast of England, which makes it geographically close to the world's sparking wine capital. The people in Dover are of the belief that their sparkling wines easily compare to the best of Champagne's.
Nyetimber vineyards have been catching some attention lately as a great producer. The company has twice won the Yarden Trophy for Best Sparkling Wine.
The Nyetimber Classic Cuvee is one of the manufacturer's best Champagne-style sparklers. It's made from a blend of the same grapes as regular champagne and uses the champagne method. The result is a rich golden color, complex aroma of breads and butter and red-berry fruit, and a medium-rich body on the tongue with notes of apple and citrus.
Nyetimber Classic Cuvee sells for between $40 and $50 per bottle and is one of the best non-champagne champagnes you could serve at special occasions like weddings.
Mumm's Cuvee Napa Brut - a California sparkler - has one of the best values for non-champagne champagnes and it's produced according to the best champagne styles.
On the tongue, you'll pick up dominant flavors of citrus and pear, with a toasty finish. The wine's bubbles are relatively fine, and the taste is dry and refreshing. This one's elegant and traditional and pairs nicely with seafood and poultry.
For $20 per bottle, we'd suggest you buy a couple of bottles and break them open at a family celebration, like Christmas or Thanksgiving.
Tattinger's Domaine Carneros is a rose sparkler that starts with perfumed aromas of dried cherry, orange peel and apple. As you sip, look for active flavors of orange, raspberry, tobacco, and chalk. It washes down with an invigorating dry finish that has great balance thanks to the combination of Pinot Noir and Chardonnay grapes.
Enjoy this one young - less than two years - when its fruity character is still predominant. Domaine Carneros also ages beautifully (which is why it classifies as one of the best non-champagne champagnes), so don't be shy to pick up an older bottle.
We love this wine served with double or triple-cream cheeses like Brie or Camembert. It also pairs well with fish, shellfish and poultry. For these reasons, and the $42-price tag, we suggest you serve it at a wine and cheese party.
You won't go wrong with Green Point's 1994 Brut, a fine sparkling wine from southeastern Australia's Yarra's Valley. The locals know this producer as Domaine Chandon, but you'll find it in the U.S. under the Green Point label.
This wine is made in the best traditional style and combines the finest Chardonnay, Pinot Noir and Pinot Meunier grapes.
In the glass, notice the clear straw color with a lasting stream of tiny bubbles. On the nose, you'll pick up aromas of apples and pears and even a whiff of milk chocolate. It's rich and creamy on the palate, with a full-bodied flavor and a long, clean finish.
At $23 per bottle, you can count on Green Point's reputation as one of the best non-champagne champagnes to liven up a nice barbecue with friends. It's a treat with grilled seafood and poultry.
Bellavista is one of Italy's best producers of sparkling wines. It began producing more than 20 years ago at an elevation in the Alps that was believed to be too high for the subtleties of grape-growing.
Years later, the critics were proved wrong. Bellavista produces wines in the Old World tradition that rival Champagne's.
Bellavista's Cuvée Brut is a pale yellow blend of more than 30 wines, with a rich bouquet and notes of citrus and bread crumbs.
The palate is loaded with similar flavors: white berry fruit, pineapple overtones, nice citric acidity, and mineral accents. And in the glass, you'll see persistent bubbles and a nice, frothy mousse.
All in all, this $25 bottle is very elegant and best served before dinner at special occasions.
A decent sparkling wine from New Mexico? You better believe it.
Made in Albuquerque from grapes grown on an estate in Truth or Consequences, about 120 miles south of the city, Gruet's non-vintage Blanc de Noirs is a mix of Pinot Noir, Chardonnay and Pinot Meunier.
This one pours pale-gold and clear with a frothy mousse that falls away quickly. On the tongue, you'll get fresh, crisp apples. This bottle's rich and toasty character comes from two years of aging. The result is an excellently balanced sparkler that's simple, clean and pleasant. This is a great casual night-in kind of bottle. It's certainly not for a very special occasion, but great for ritzing up a casual dinner for two. At $14 a bottle, you can't go wrong.
We love its rich, creamy and supple texture with aromas of toast, pears and vanilla, and its lingering finish. Anyone familiar with his wines will recognize this one is not unlike a great chardonnay, but with bubbles. Not surprisingly, Wine Enthusiast gave it 90 points.
Produced in limited quantities and packaged in a hand-blown bottle, emblazoned with a pewter crest of the Segura Viudas family, we like this one as a great affordable ($25 per bottle) special-occasion wine.
By Stephen Beaumont
Absolutely nothing pairs better with grilled chicken, burgers, steaks & chops than a good brew.
German lager and grilled pork are natural companions; neither overwhelms the flavor or taste of the other. This dark lager goes especially well with grilled pork. Expect a faintly roasty, lightly sweet - but still crisp - character with hints of coffee and cooked caramel and an off-dry (slightly sweet) finish.
Meaty Recipe Pairing: Grilled Pork Chops With Classic Barbeque Sauce. Add the vaguely smoky effects of the grill, matched by the beer's softly roasted character, and the partnership only improves.
Meatless Recipe Pairing: Grilled Vegetable Sandwich. The natural sugars in the vegetables make the beer taste sweeter than it is; the soft sugars of grilled vegetables actually enhance the malt sugars of a beer.
Arguably the ultimate in barbeque brews (at least in Germany), this thirst-quenching lager is brewed from barley malt that has been smoked over a wood fire. Bold, malty, and unquestionably smoky, with a slight hint of sweetness and a bit of licorice lurking in the background, this is not lager for the timid, but it is splendid when paired with red meats cooked over charcoal.
Meaty Recipe Pairing: Grilled Spice-Rubbed Skirt Steak. The beer is full-bodied enough to match the big flavors of the meat, and will not be intimidated by the spice of the rub or smoke of the grill.
Meatless Recipe Pairing: Grilled Pizza Margherita. Schlenkerla is a Marzenbier, a traditional pale ale. Its sweet taste is a natural match for tomato sauce; char the crust for a smoky complement to the beer.
This Czech pilsner (produced since 1842) has a malty, faintly buttery flavor supported by a crisp, palate-cleansing bitterness, which makes it an ideal foil to spicy barbeque sauce, especially when said sauce is slathered over a non dominating meat like chicken or pork. The dry, lingering hoppiness on the finish makes it especially refreshing and easy to drink more than one.
Meaty Recipe Pairing: Grilled Chicken With Root Beer Barbeque Sauce. You need a crisp, bitter, and refreshing Czech pilsner to cut through the combination of smoke, spice, and sweet tomato in this dish.
Meatless Recipe Pairing: Grilled Corn On The Cob With Chile And Lime. The buttery character of the malt highlights the rich flavor of the corn, while the beer's crisp hoppiness cuts through the butter and spice.
Patriots take note: If you're going to be cooking classic American grilled foods, like burgers, it's only fitting that you add a classic, born-in-the-USA pale ale to the menu as well. North Coast Brew Pub opened its doors in 1988 in Fort Bragg, California, and was a pioneer in the craft-beer movement. The Red Seal ale has a fragrant, herbaceous aroma and a body that balances lightly fruity, caramel-y malt with spicy, bitter hops. Refreshing and substantial.
Meaty Recipe Pairing: Chipotle Burgers. The greasiness is cut by the hops, allowing subsequent bites to be enjoyed with a fresh palate.
Meatless Recipe Pairing: Portobello-Black Bean Burgers With Corn Salsa. The spice of the green chiles will be tamed by the hops, while the meatiness of the mushroom is buoyed by the ale's rich maltiness.
Believe it or not, the most versatile beer for the barbeque is stout, in all its roasty, smoky glory. This sweeter version of the style, fortified with lactic sugars for richness and body, is particularly food-friendly and has a natural roasted-malt character mellowed somewhat by a mildly fruity, coffee-ish sweetness. Pair it with almost anything off the grill.
Meaty Recipe Pairing: Grilled Sausages, Peppers, And Onions On Rolls. Sweet and spicy meets sweet and roasty. It's an even more harmonious marriage if the sausages are accented by fennel seed or anise.
Meatless Recipe Pairing: Grilled Mushroom Salad With Frisee And Hazelnuts. The intense flavors of grilled mushrooms pull out the earthy taste of the dark malts, creating a gastronomic combo greater than the sum of its parts.
Text by LeNell Smothers, photos by Nicola Kast
Mark Twain once said, "There is no such thing as too much good whiskey." Chances are he was referring specifically to bourbon, a spirit he was known to adore. But what exactly is bourbon whiskey anyway, and what makes it so good?
Federal standards, issued by Congress in 1964, stipulate that bourbon must be a grain mixture made of at least 51 percent corn, produced in the United States, and distilled to no more than 160 proof, with nothing other than water added to the mixture (aside from yeast). It must also be aged in new, charred-oak barrels, among other requirements. The term "straight" bourbon designates whiskey that has been aged at least two years.
Distillers have had tremendous success experimenting with the mashbill (that's fancy distiller talk for "recipe"). Aficionados like to group bourbons into fancy-sounding categories. Below, a guide to the jargon and producers:
Most bourbon mashbills contain corn, barley, and rye. The more traditional ones have 8 to 10 percent rye. A few bourbons stand out with a high rye content that makes for a bold, spicy flavor. Four Roses Single Barrel has the highest rye count of any bourbon on the market, at 35 percent. Other high-ryes include Bulleit, Jim Beam's Basil Hayden, and Old Grand Dad.
Flavors can vary: Bulleit is the fruitiest of them all. Basil (who was a pioneering distiller in the late 18th century) is the lightest of the Jim Beam Small Batch and has a nice spicy rye bite, but it lacks the full body of Bulleit. Old Grand Dad comes in three versions: 80 proof, 100, and 114 (that's Basil's image on the Old Grand Dad bottle). Both are made by Beam, so they are similar in flavor, but OGD's three variations, of course, get bolder the higher you go.
Bourbon can be much more than the 51 percent corn minimum; many are made from 60 to 70 percent corn. But very few exist with a really high corn content. Buffalo Trace produces Old Charter with a corn content of more than 80 percent. The other main one is from New York's new micro distiller Tuthilltown Spirits, which made a splash in the market with its "Baby Bourbon"-made from 100 percent New York corn (yes, it's legal to produce the stuff outside of Kentucky) and aged in new charred wood. Whiskeys with a high percentage of corn may come across with extra sweetness. Also note that there is a separate and distinct category of corn whiskey; these spirits must be at least 80 percent corn and can only be aged in used charred barrels or new un charred wood.
While most bourbons are made with corn, rye, and barley, a handful of outlaws defy that tradition with a mashbill of corn, wheat, and barley. Whiskey geeks call these "wheaters" or "wheated bourbons." This style offers a flavor profile with more pronounced caramel and vanilla and can be described as a tad softer. Maker's Mark is perhaps the most famous. Others include the many renderings of the Weller label, Rebel Yell, and any of the Van Winkle bourbons. Rebel Yell is the lightest and youngest of the bunch.
No legal definition exists to define "small-batch." Jim Beam's launch of Booker's, Baker's, Knob Creek, and Basil Hayden brought the term to the public mind. In general, "small-batch" means that a distillery used fewer barrels to make a bottling than it would have with its flagship brand, like Jim Beam white label. Still, this could mean that a distillery culled the choice stuff from 4 barrels or 4,000.
Maker's Mark draws on about 19 barrels for each batch. Some bottling's such as Noah's Mill or Kentucky Vintage label their bottling's with batch numbers and the dates that the bottling occurred. In this case, the batch number is an in-house number assigned to each dumped batch of whiskey to designate it from another set of barrels that may be dumped, mingled, and bottled at another time.
Unlike "small-batch," the phrase "single-barrel" has real meaning. A single-barrel bottling is made from one barrel and bottled without mingling the bourbon with any other barrels. Single-barrel bottling's can be different from barrel to barrel, as each barrel offers different flavors depending on where it was stored in the warehouse and a variety of other characteristics, such as age and natural differences in the wood. Introduced to the world in 1984, Blanton's was the first single-barrel bourbon on the market. Many others exist now, such as Elijah Craig 18-year-old, Wild Turkey's Kentucky Spirit, and Eagle Rare. Elijah is the oakiest, smokiest of the three. Turkey's Kentucky Spirit has more chocolate and spice richness. Eagle is a good middle ground between the two, balancing 10 years in oak with a caramel smoothness. There is no relation to the phrase "single-malt" aside from the fact that both connote quality.
In days gone by, a bottler might label a whiskey as 100 proof (50% alcohol by volume, or ABV), and gosh darn it, the whiskey might actually be less. The whiskey's coloring might even have been tainted with iodine to give the false impression of aging. Our dear federal regulators stepped in to protect us from fraud with the Bottled in Bond Act of 1897. A labeling term called "bottled in bond" (BIB) was created to guarantee that the whiskey was at least four years old, made at one distillery during one distillation season by one distiller, and a bona fide 100 proof.
One might say this is the closest bourbon term to the Scotch designation of "single malt" because single-malt whiskeys come from one distillery and do not mingle with grain spirits or any other producer's whiskey. Whiskey designated as "bottled in bond" was stored in warehouses considered "bonded" by the government. These storage units were under lock and key by federal agents to guarantee no one had tampered with the whiskey. Ages ago, whiskey lovers saw BIB designation as a sign of quality on a label. This term is a bit outdated and rarely used today as whiskey production standards have greatly increased across the board.
A few bottled in bond labels that still exist include the big bully, spice-filled Old Grand Dad 100 proof and the slightly minty and toasty Heaven Hill 100 proof.
As the "flavor monsters" in the whiskey world, cask-strength whiskeys excite as rare treats. Bourbon distillate is typically diluted with water before hitting the charred-oak barrel, since federal regulations say that the bourbon cannot go into the barrel at more than 125 proof. Water evaporates out of the barrel as the whiskey slumbers in a hot warehouse, so you often see the proof is higher when the barrel is emptied than when it was filled. Therefore, most bourbon is cut with water again before bottling to bring the proof down to a desired strength, such as 40 percent ABV or perhaps a bold 50 percent. Cask-strength bottling's have not been cut with any water and feature full-flavored, high-octane whiskey straight from the barrel. This style offers great flexibility, because you can add whatever amount of water you like to bring the whiskey to your preferred strength. (You can always bring a whiskey at barrel-proof down to 40 percent or 50 percent alcohol, but you can never make a 40 percent ABV whiskey taste stronger.)
Jim Beam released Booker's as the first cask-strength bourbon in 1988. The whiskey's power amazed bourbon lovers with nuances of tobacco, oak tannin, chewy caramel, and fall spice. Others that titillate discerning taste buds are George T. Stagg, Parker's Heritage, and Wild Turkey's Rare Breed. Wild Turkey's Master Distiller, Jimmy Russell, firmly believes in distilling at a lower proof to capture more flavor so its cask-strength whiskey is the lowest strength in this category at around 108 proof. It's loaded with cinnamon and nutmeg spice. Parker's Heritage is rich with dried fruit and toffee notes and has a very dry, woody finish. Stagg's proof differs with each release (it has been as high as 141) and so does the flavor profile, but it typically displays an incredibly concentrated, layered complexity each time, and at 15 years, a bit of smoky wood dominates the finish.
Be warned: Drinking undiluted whiskey over 100 proof can be dangerous in more ways than one. Booker Noe, for whom Booker's is named, loved telling the story of how his wife blew the oven doors off when cooking with undiluted Booker's. What's more, a little addition of water unlocks the subtleties of that concentrated flavor; you need not prove your vigor by drinking cask-strength whiskey straight.
With modern whiskey production standards, you can bet that all the bourbon at the bar or store is "good," even if you find it on the bottom shelf. Many inexpensive bourbons, which are younger and lighter than their older siblings, deserve respect. Very Old Barton can be found in a variety of proofs around the country, and all are high-quality bourbons aged for approximately six years. Various other labels are ideal for party punch; J.W. Dant and Bellows come to mind. Dant, available in two proofs, comes across as having slightly more maturity and a gingerbread spiciness. Bellows is lighter and very easy on the palate.
A few bourbons stand out as limited, hard-to-find items that make excellent gifts and function as special-occasion spirits. Each year in the fall, Buffalo Trace releases the Antique Collection that includes a few bourbons like George T. Stagg, William Larue Weller, and Eagle Rare 17. The Pappy Van Winkle 20-year-old amazes many with its balance of flavors (think caramel, vanilla, cocoa, with candied dried fruits, all balancing well with the extended wood aging) despite its older age-and every now and then the company will release a limited edition of the 23-year old. Hirsch 16 has a fascinating sweet, grainy aroma that leads into coconut and toffee flavors with a lingering finish of spice and toasted bread. The distillery in Pennsylvania is now defunct-some bottles remain on store shelves, but once they're gone, they're gone.
By James Raiswell
Whether you're a cocktail-loving man or you just need to be well-stocked for company, a bar is an essential feature in any man's home. Maintaining your bar is easy: Stock up on your favorite bottles and consult this handy guide for all the tools you'll need to become a master mixologist.
One of the first things you'll need is a decent shaker. They're handy for building drinks, mixing them properly and transferring them into glasses. Shakers usually come in two types: 1) Conventional ones that have a cap and a built-in strainer, and; 2) Boston shakers, which are aimed at the professional crowd.
Cost: $47
Drinks: Cocktails, martinis, cosmopolitans
A Boston shaker is a two-piece shaker with a flat-bottomed metal cone and a 16-ounce measuring glass that seals tight on the top of the cone for easy mixing.
The Rosie Boston shaker is a high-quality Boston shaker designed for the professional. It features a large mixing glass with a scale in centiliters and ounces. It's sturdy too. It won't crack under muddling and has a molded ridge on the base to give you a good grip while shaking. Be warned, however: You will need to buy a strainer to accompany your Boston Shaker.
Anyone who's into margaritas, daiquiris and pina coladas needs an electric blender. Aim for a smaller model blender; they're better suited for the bar than for regular kitchen use.
Cost: $100
Drinks: Margaritas, daiquiris, pina coladas
Blend up a storm with this beauty. The Liquid Blu combines stylish design with functional application. It's specially engineered to ensure that the mix is continually pulled into the blades for more efficient operation. What's more, the 48-ounce pitcher is large enough for drinks for the guys, and the 800-watt power is nothing to mess with. This model also features illuminated controls and a scratch-resistant shell.
Since it's hard to be consistently accurate with a free pour, get some jiggers and measuring spoons to do the job for you.
Cost: $9
Drinks: All
Here's a stainless-steel measuring device with two cones on either end: One holds one ounce; the other, three-quarters of an ounce. It's handy for being accurate in a pinch.
Cost: $20
Drinks: Bloody Caesars, mojitos
Since some drinks also feature dry ingredients, you may also need a nice set of measuring spoons. The Frontgate measuring-spoon set is made from stainless steel and boasts extra-long handles to level ingredients. A set comes with the following spoon sizes: 1/8 tsp, 1/4 tsp, 1/2 tsp, 1 tsp, 1/2 tbsp and 1 tbsp. It's a definite must-have.
There are a handful of other tools which should be a part of any decent home bar, like a muddler and a corkscrew.
Cost: $17
Drinks: Mojitos, caiprinhas
A muddler is a thick stick made out of wood or stainless steel that's used to mash ingredients - usually fruits, sugar or mint - in the glass. This one is specially designed to extract the most juice from fruit and features a poly carbonate head.
Cost: $35
Drinks: Wine
This is a sleek, stylish corkscrew made from silver-plated brass. Folded up, it's shaped like a sculptural wave, but underneath is a corkscrew and bottle-opener.
Cost: $15
Drinks: Anything with a fruit garnish
You'll want a nice cutting board to prepare your fruit garnishes, so look no further than this cherry wood board. It won't dull fine cutlery and it features a juice groove to catch all the liquid run-off.
Cost: $16
Drinks: Screwdrivers, greyhounds, anything with citrus juice
If you're into fresh juices in your mix, the Kalorik Citrus Juicer will help you get the most out of your oranges, lemons, limes, and grapefruits. It has a detachable quart-sized container and large and small cones to accommodate different-sized fruits. It also features a strainer to easily separate the pith and seeds.
Cost: $45 a set
These sets of six classic double old-fashioned and highball glasses are made from a special type of titanium crystal glass that's ultra durable and chip-resistant.
Cost: $49 a set
These swank martini glasses are a nod in the direction of the classic martini glass shape and feel, with an interesting twist. The 10-ounce size holds more martini goodness than a standard 8-ounce glass. More martini equals more fun!
A few handy essential items are necessary even for the new bartender. After all, a well-stocked bar is about more than just the bottles in the cabinet - it's about the impressive tools sprawled on the countertop.
Here are some of the resources used within. Enjoy!
Hot, sweaty days can be tough, but when you've got an icy cocktail in hand, summer's a breeze. From frozen drinks to spritzers, sweet punches to tart Margaritas, we've chosen our favorite ways to cool off with a kick.
Throwing a party? Having a "house drink" makes it quick and easy to slake guests' thirsts. Choose from the list at the top-you can pick anything except a blended frozen drink. Mix up a batch in a pitcher or-for a crowd-a two-gallon cooler with a spigot. Omit the ice and any bubbly ingredients such as beer or champagne, then tape a sign to the front with a description of the drink and instructions for mixing, such as "Add ice and club soda."
When making sangria, go for a moderately priced wine. A truly fantastic bottle will be wasted, its nuances covered up by the other flavors in the drink. But we also don't recommend using an extremely cheap wine-if it doesn't taste good on its own adding fruit won't save it.
* In referencing the above articles and information, I need to give full props to the guys over at Askmen.com and Epicurious.com. Thanks for the full wealth of information you prescribe for our awesome readers!