12. September 2015 16:09
Try the Honey Deuce cocktail that everyone is raving about at the US Open. Follow this simple recipe from the comfort of your own home before you tune into the US Open Finals. Pour 1.25 oz. Grey Goose vodka in a highball glass with crushed ice. Top with fresh lemonade and 0.5 oz. of Chambord liqueur. Garnish with honey dew melon balls.
17. December 2014 19:48
Rémy XO Excellence Cognac is the perfect gift for the liquor enthusiast on your holiday list. The unique yet traditional bottle makes a great addition to any home bar. Its distinct taste profile will leave a lasting impression on your gift recipients. Send a bottle of Rémy XO Excellence Cognac alone or send the Rémy XO Excellence Cognac “Sip and Savor” gift basket with truffles, pretzels and chocolate to pair. The gift basket presents these items in a classic gold tote, which can be used as a bottle carrier or re-purposed.
Rémy XO Excellence Cognac is the epitome of a Fine Champagne cognac crafted from over 400 eaux-de-vie, which are aged in oak casks up to 37 years. In French, eaux-de-vie translates to “water of life” and is essentially delicious fruit brandy.
Tasting Notes: Summer fruit aromas mingle with a floral bouquet on the nose. The palate is exceptionally smooth yet rich with candied orange, fig and juicy plum notes. Accents of hazelnut and cinnamon linger on the long finish.
2. December 2013 23:07
The process of producing wine has remained much the same throughout the years, though new technologies have helped streamline the process and increase wine output.
Wine-making can be divided into four distinct steps: harvesting and crushing grapes, fermenting must, aging the wine, and packaging. And with wine, timing is everything.
Harvesting and Crushing Grapes
Vineyardists inspect sample clusters of wine grapes with a refractometer to determine if the grapes are ready to be picked. The refractometer is a small, hand-held device that measures the amount of sugar in the grapes. If grapes are ready to be picked, a mechanical harvester gathers and funnels them into a field hopper, or mobile storage container. Some mechanical harvesters have grape crushers mounted on them, allowing vineyard workers to gather grapes and press them at the same time. If the harvester doesn't have a grape crusher, the field hoppers are transported to the winery, where they are unloaded into a crusher-stemmer machine. The grapes are crushed and the stems are removed, leaving liquid must that flows either into a stainless steel fermentation tank or a wooden vat.
Fermenting the Must
For white wine, grape skins are separated from the must by filters or centrifuges before the must undergoes fermentation. For red wine, the whole crushed grape, including the skin, goes into the fermentation tank or vat. The pigment in the grape skins give red wine its color. The amount of time the skins are left in the tank or vat determines how dark or light the color will be. For rose, the skins only stay in the tank or vat for a short time before they are filtered out.
Wild yeast are fed into the tank or vat to turn the sugar in the must into alcohol. The wine must ferments in the tank or vat for approximately seven to fourteen days, depending on the type of wine being produced.
Aging the Wine
The next steps to making wine are storing, filtering, and properly aging. After primary fermentation, certain wines (mainly reds) will be crushed again and pumped into another tank where it will undergo a secondary fermentation for approximately three to seven days.
The wine is then transferred into settling (racking) tanks or vats, remaining there for one to two months. Certain wines are then pumped into a second settling tank where the liquid remains for another two to three months. The weighty unwanted debris (remaining stem pieces, for example) will fall to the bottom of the tank.
Once the settling process is complete, the wine passes through a number of filters or centrifuges. After filtering, wine is aged in stainless steel tanks or wooden vats. White and rose wines may age for a year to four years, or far less than a year. Red wines may age for seven to ten years. Most large wineries age their wine in temperature-controlled stainless steel tanks that are above ground, while smaller wineries may still store their wine in wooden barrels in damp wine cellars. The wine is then filtered one last time to remove unwanted sediment.
The wine is now ready to be bottled, corked, sealed, crated, labeled, and shipped to distributors.