This year, spring has gracefully danced in a month later than its usual schedule, but this tardiness doesn’t diminish the joy of welcoming it with the third cocktail in my spring mini-series.
Continue reading Spring Revival
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Walla Walla. April visit.About once a year I make a visit to the wineries of East Washington, tasting the production of the local winemakers. Some of them I love so much that re-visit them from time to time, especially to introduce them to my friends, but usually, I love to try something new considering the huge amount of wineries in this place. My preference is small wineries which wines can be bought only via the winery itself, because wines of big wineries can be found in any huge liquor store in the state, so don’t worth so long ride. A couple of weeks ago we spent a day in Walla Walla, one of the most famous AVA of Washington. About AVA and US wine law you can read here. This time we visited four new (for me) wineries. First on our way was Waterbrook, the biggest and most glamorous among them. The huge Continue reading Walla Walla. April visit. Valpolicella – Recioto, Amarone, Ripasso. Everything but the squeals…
In the northeast of Italy, in the vinicultural zone Veneto, the wine region Valpolicella locates that produces wine under the same name. This is one of the well-known Italian red wines, alongside Chianti, Barolo, and Brunello, if not in terms of quality, then at least in terms of quantity. Continue reading Valpolicella – Recioto, Amarone, Ripasso. Everything but the squeals… Apple Blossom, recipe by R.G. Buckby
This spring has unfolded with an unusual cadence, but we must embrace its unique rhythm. Nonetheless, the apple trees have burst into blossoms, beckoning us to savor the Apple Blossom cocktail in the latest installment of our spring cocktail mini-series. Continue reading Apple Blossom, recipe by R.G. Buckby Spring Feeling
Spring has graced us with its presence once more, and as the trees burst into bloom, it’s time to unveil a new mini-series of spring cocktails. Continue reading Spring Feeling My experience with wineries Europe Washington Wineries. Red Mountain AVA, 2022 Red Mountain is a small, but interesting AVA located on the southwest slopes of Red Mountain, accordingly. In September I visited some wineries of this AVA. Read about my impression here. This summer I discovered that not only famous potatoes can be found in the great spaces of Idaho, but also some interesting wines. Read about my experience with Colter’s Creek Winery here. At the end of September, we traditionally visited East Washington to try something new. Read my impression about three wineries in Walla Walla here. About once a year I make a visit to the wineries of East Washington, tasting the production Continue reading My experience with wineries WinesWinemaking White Grapes Red Grapes Geography The benefits of knowing how to read wine labels and understanding wine law common for the EU are discussed in the article “Learn to Read Labels. Europe.” Here, I am talking about US wine laws and helpful information that can be found on labels.
Let’s talk about naturally sweet wines, the method of their production, the importance of a long, warm sunny fall, and about useful mould. White Lady
The White Lady cocktail is classified as one of “The Unforgettables” by the IBA. This elegant and refined drink was created a century ago and still holds a beloved spot among cocktail enthusiasts. Continue reading White Lady World of Magic Bubbles
In the article about Champagne I talk in detail about the history of the foremother of all sparkling wines, about Champagne’s styles and technology. However, the world of magic bubbles doesn’t restrict to Champagne; it is wide, deep, diverse, and very interesting. Continue reading World of Magic Bubbles  Alsace, Argentina, Astti, Australia, Austria, Belgium, Bordeaux, Burgundy, Cabernet sauvignon, Cava, Champagne, Chardonnay, Cremant, Die, England, France, Germany, Glera, Grenache, Jura, Lambrusco, Limoux, Loire, Luxemburg, Macabeo, Merlot, Monastrell, Mousseux, Muscat, Paradell, Pinot blanc, Pinot noir, Prosecco, Savoie, Sekt, Spain, sparkling wine, Spumante, Syrah, USA, Wallonie, Xarel-lo Champagne
The sparkling wine world is huge and inimitable. Careful examination of all its part requires time, patience, Continue reading Champagne Lunar Shadow
As we reminisce about awe-inspiring cosmic phenomena, such as the unforgettable solar eclipse of 2017, it’s only fitting that we pair these wonders of nature with a corresponding drink, or invent one if it doesn’t yet exist. Continue reading Lunar Shadow Calendar for Cocktail Lovers 2022I made a new Calendar for Cocktail Lovers. Details: January – Moose Milk February – Orange Blossom March – Bee’s Knees April – Sakura Martini May – Maiden’s Blush June – Paper Plane July – Lunar Shadow August – Clover Club September – White Lady October – Casino November – Feuerzangenbowle December – Ornamentini Continue reading Calendar for Cocktail Lovers 2022 Bee’s Knee
The phrase “Bee’s Knee” made its debut in the 18th century, serving as a whimsical synonym for something exceedingly small. After all, bees do indeed sport rather petite knees, making the expression quite fitting. Continue reading Bee’s Knee International Tempranillo DayToday! Second Thursday of November. So, don’t forget to open a Rioha bottle with dinner or/and pour a glass of Porto after. Happy Tempranillo Day! Paper Plane
The Paper Plane is a contemporary riff on the resurgent American classic, the Last Word, which still holds a cherished spot as my personal favorite cocktail. So, when the Paper Plane appeared on the scene, it was simply impossible to resist the temptation to give it a try. Continue reading Paper Plane About Cobblers in general, and about Champagne Cobbler in particular
This Champagne Cobbler is a special dedication to my dear friend Rouslan, an ardent admirer of this classic libation. His passionate enthusiasm prompted me to break my prolonged silence on this delightful subject, and I present this concoction with sheer astonishment. Continue reading About Cobblers in general, and about Champagne Cobbler in particular Grenache
September 17 is The International Grenache Day. So, it is a good time to say a couple of words about this interesting and beautiful grape variety. Continue reading Grenache Wines of Santorini
For a comprehensive exploration of Greek viticulture, peruse the insights shared here. Now, let’s turn our focus to Santorini, the Aegean island renowned for its ancient vineyards and extraordinary viniculture, which dates back thousands of years. Continue reading Wines of Santorini Clover Club
Behold, another entrancing member of the gin-sour cocktail family, a category that I hold dear. Now, let not its striking pink hue and delicate foamy crown deceive you. This cocktail, originally crafted by and for gentlemen, exudes strength and tartness. Yet, do not be misled, for these qualities do not preclude its appeal to the fairer sex; I, for one, am a fervent admirer. Continue reading Clover Club International Beer DayRight now, August 6. CognacIt is time to talk about cognac. Technically, cognac is a brandy (a spirit made by wine distillation) produced in French region Cognac according to the Appellation d’Origine Contrôlée rules (about EU and French wine laws read here and here ). However, cognac is not just brandy with geographical identification, it is the name, the history, the pride, and the worldwide recognition of France (and its income source, more than 90% of cognac production is exported, and every second, five bottles of cognac are sold in the world). Continue reading Cognac Apple Blossom, recipe by Difford’s Guide
As the sakura blossoms gently fall, marking the culmination of their fleeting beauty, the apple trees burst forth in full bloom, announcing the arrival of spring’s crescendo. It is within this seasonal symphony that we unveil the third act of our spring mini-series: the Apple Blossom cocktail. Continue reading Apple Blossom, recipe by Difford’s Guide Sakura Martini
In this very moment, the Sakura trees grace us with a peak of blossoms so mesmerizing, it would be a disservice not to celebrate them. Thus, it is with great pleasure that we introduce the second chapter of our spring mini-series: the Sakura Martini. Continue reading Sakura Martini April Shower
As the age-old English proverb so aptly puts it, “March winds and April showers bring forth May flowers.” With spring gracing us with its warm sun, blossoms, and myriad pleasures, despite lingering traces of winter’s grip, I thought it the perfect time to embark on a delightful mini-series of spring cocktails. Our journey begins with the refreshingly elegant April Shower. Continue reading April Shower Maiden’s Blush
Maiden’s Blush stands as a testament to the enduring allure of gin-sour cocktails, a category that has captured my heart. This classic libation found its debut in the hallowed pages of Harry Craddock’s timeless 1930 opus, “The Savoy Cocktail Book.” Continue reading Maiden’s Blush Mary Pickford
Mary Pickford, an icon of the silent film era, graced the silver screen as a renowned actress, producer, and Academy Award winner. She co-founded two movie companies and embodied excellence in every facet of her life. Continue reading Mary Pickford Gin
Gin is a strong alcoholic drink made from distilled spirit by re-distillation with aromatic botanicals, the most important of which is juniper. Continue reading Gin Pink Flirtini
Today marks February 14, the day of love, roses, and chocolates – Valentine’s Day. On such a special occasion, I couldn’t resist crafting something thematic – a drink that’s pink, light, bubbly, and fittingly named. Continue reading Pink Flirtini Orange Blossom
Today marks the Lunar New Year, a momentous occasion as the steadfast Ox replaces the lively Rat in the zodiac cycle. May this transition bring forth positive changes and abundant blessings. Continue reading Orange Blossom Casino
The Casino cocktail, a delightful variation of the classic Aviation, offers a twist where the enchanting Crème de violette gracefully steps aside to make room for the invigorating presence of Orange Bitters. In this transformation, the fragrant essence of Seville oranges replaces the previously dominant aroma of Parma violets. Continue reading Casino Moose Milk
Do you possess an affection for milkshakes? If so, you’re already on the path to understanding the culinary culture of the Canadian Armed Forces. Fear not, there’s no need for expertise in milking moose for this one. Continue reading Moose Milk Dry Martini
“A martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another.” These words, attributed to Somerset Maugham, encapsulate the timeless allure of the martini, also described as “the elixir of quietude” by E. B. White and “the only American invention as perfect as the sonnet” by H. L. Mencken. Continue reading Dry Martini Last Word
As we prepare to say goodbye to a challenging year, what better way to raise a glass than with the aptly named “Last Word”? But let’s not limit its merits to nomenclature; this cocktail has taken its place among my favorites. Continue reading Last Word Ornamentini
As the holiday season approaches, I embarked on a quest to find the perfect, seasonally inspired cocktail, and that’s when I stumbled upon the Ornamentini. Not only is this cocktail rich in flavor, but its unique and decorative presentation makes it a star at any celebration. Continue reading Ornamentini Rob Roy
Rob Roy (Robert Roy MacGregor) is a Scottish folk hero whose name has been immortalized in various forms: literature, music, monuments of stone and metal, and even in beverages (several Scotches bear his name). Continue reading Rob Roy Calendar for Cocktail Lovers 2021I made a Calendar for Cocktail Lovers. Details: Continue reading Calendar for Cocktail Lovers 2021 AviationBicicletta
After racking up thousands of kilometers on my bike odometer (I must clarify I’m not a cycling enthusiast, and spinning pedals isn’t my go-to sport), there’s a cocktail I simply can’t ignore: the Bicicletta, which fittingly means “bicycle” in Italian. Continue reading Bicicletta NosferatuNosferatu blood
As the darkest night falls upon the Earth, shrouding it in a veil of horror and the undead’s feast, we find ourselves at the convergence of various traditions: Samhain, All Saints’ Eve, The Day of the Dead, and Halloween—all part of one spectacular worldwide celebration. I simply couldn’t resist the opportunity to contribute to the revelry. Continue reading Nosferatu blood Glacier Sunset and Glacier Sunrise
While the allure of classic cocktails is eternal and invigorating, there are moments when you yearn to usher in something fresh and novel. It was during my summer sojourn amidst the magnificent glaciers that inspiration struck, birthing a new cocktail concept. As the recipe fine-tuning progressed, this newfound libation spontaneously bifurcated into two distinct yet harmonious creations: the Glacier Sunrise and the Glacier Sunset. Continue reading Glacier Sunset and Glacier Sunrise Mojito
Perhaps, it’s fitting to place this article after the one about the Daiquiri and accompany it with Hemingway’s iconic phrase, “My mojito in La Bodeguita, my daiquiri in El Floridita,” bearing the great author’s signature. This famous inscription in Hemingway’s alleged handwriting adorns the walls of La Bodeguita bar in Havana, drawing in tourists and their currency. Intriguingly, Hemingway was indeed known to while away his hours with a glass of Daiquiri at El Floridita, but he did not partake in Mojitos at La Bodeguita. You see, the Mojito didn’t align with Hemingway’s penchant for potent, less sugary libations. The inscription is a deceptive ruse conjured up by the bar’s owner, making it a fitting epigraph for an article on the art of successful promotional trickery. What a pity. Continue reading Mojito Daiquiri
December marked my third visit to the enchanting Key West, the farthest populated island within the Florida Keys archipelago. I’ve always had an affinity for Florida, having graced its sun-kissed shores many times, and each sojourn never seems enough. But a third venture to Key West? It’s a petite island, wholly encompassed by a charming town. The sunsets are magnificent, the ambiance delightful, so why a third visit? The answer lies in an unfinished chapter from my previous trips—I had missed the opportunity to share a libation with the ghost of Hemingway. Continue reading Daiquiri Pinot Noir. Red grape – red, white, and rose wine
Pinot Noir is one of the most popular red grape varieties in the world. Pinot Noir is a delicate and finicky grape, requiring special care and attention from winemakers. However, the effort pays off a hundredfold, as it produces remarkable wines. Pinot Noir is also unique in that it can yield red, white, or even rosé wine with equal distinction. Continue reading Pinot Noir. Red grape – red, white, and rose wine Aperol Spritz
Summer is here with all its heat, so it’s time to think about something light, refreshing, and as bright as summer itself. For example, the Aperol Spritz, the most popular cocktail in Northern Italy. Italians certainly have a good sense of summer, and it even has a fun color. Continue reading Aperol Spritz Pisco Sour
My first encounter with the Pisco Sour occurred in the vibrant country of Chile, where this cocktail is ubiquitously served, and it still evokes fond memories of my South American adventures. The Pisco Sour reigns as the most beloved cocktail in South America, yet it stands at the center of a spirited debate between Peru and Chile, just like its core spirit – Pisco (for more insights on Pisco, delve into this article). Continue reading Pisco Sour Pisco
Video about pisco on my YouTube channel. Recollections of my recent trip to South America bring to mind pisco, the renowned spirit of Peru and Chile. For a refresher on spirits and the distillation process, you can refer to my article Introduction to Spirits. An overview of South American viniculture is also available here. Pisco is a type of brandy produced by both Chile and Peru, and it has been the subject of international disputes between these two countries. In South America, viticulture began with Spanish colonists and their grapes in the mid-16th century. The continent boasts numerous regions conducive to winemaking, and with the experience brought by many colonists, winemaking began to thrive. Peru’s wine production quickly reached such a scale that it began exporting wine back to Spain, prompting protests from Spanish wine sellers and attempts by the Crown to halt the exports. However, the desire Continue reading Pisco Jerez/Xerez/Sherry
The best accompaniment for this article is a glass of good sherry. So, pour yourself some Amontillado or well-aged Oloroso before reading on. Jerez, also known as Sherry, a name that is more popular in the English-speaking world, is a wine that’s remarkable in many ways. Particularly, Jerez is a wine that connects you to history—you could share your glass of Jerez with an Englishman who lived a hundred years ago, quite literally, without it costing you all the world money. Of course, not every drop in your glass would have mingled with drops from that gentleman’s glass, but some of them truly have. Part of the special charm of Jerez lies in this living connection to the past, beyond its inherent taste qualities. Continue reading Jerez/Xerez/Sherry Chardonnay: the taste of climate and oak
If you drink white wine in general, you almost surely drank Chardonnay. More than likely you drank it many times, even sometimes you probably didn’t know that it was Chardonnay in your glass. This is a very popular grape variety. Nowadays every wine-producing country makes Chardonnay. Every wine store, every restaurant has a multiple choice of Chardonnay. Its popularity keeps first place among white wines (or shares it with Sauvignon blanc that is more probable). Continue reading Chardonnay: the taste of climate and oak Wines of France. Buzet AOC
Let’s talk about the small wine region Buzet, which I searched out travelling on the barge and tasting local wines; about a trickery of Bordeaux wine negotiants; and about winemaking co-ops. Continue reading Wines of France. Buzet AOC GrogFeuerzangenbowle, fire-tongs punch
Winter is here, the holiday spirit is in the air, and it’s time for something not only warming but also cheerful. Feuerzangenbowle is a traditional German drink based on Glühwein (hot mulled wine). Continue reading Feuerzangenbowle, fire-tongs punch Mulled Wine
Winter has arrived, making it the perfect time to talk about mulled wine—and more importantly, to prepare it and warm yourself with such aromatic drink. Mulled wine, gluhwein, glogg, bisschopswijn, izvar, vin chaud — these are just a few of the many names for this spiced, heated wine. It is popular in nearly every country where wine is consumed and where the weather occasionally turns cold enough to crave a warming beverage. Continue reading Mulled Wine Eggnog
December is a month filled with decorated Christmas trees, skyrocketing electricity bills from billions of Christmas lights, shopping madness, and, in countries touched by the legacy of the British Empire, the beloved tradition of eggnog. Continue reading Eggnog Learn to Read Labels. USA.Unfortunately for wine lovers, USA does not have similar to EU requirements for winemakers. Labels on US wines provide little to nothing information, nonetheless some of it can still be helpful. Even though European immigrants brought grape vines to American continent long time ago, reasonable winemakery developed in the US only in the mid-twentieth century. Prior to that, usual troubles, such as phylloxera, Prohibition and others occurred on a regular basis. Then it had gradually diminished. At last, currently, the US winemakery is on the ascent (as most of the other wine world). Nowadays, all 50 American states, including Alaska, produce wine. As a matter of fact, some of them use different fruits more often than grape, or they buy grape from other states; it is a fact, that wine produced in any state can now be found on the market. Yet, only four states: California, Washington, Oregon, and New York, represent valid Continue reading Learn to Read Labels. USA. Calvados. The spirit of an apple.
Autumn is everywhere: days became shorter; air is filled with a smell of fallen leaves; and cold rains remind about warming fireplace. Again I return to the apples in our glasses. If sunny August days were perfect for light sparkling cider, then now is time for supplies of sun and warmth, time for Calvados. Continue reading Calvados. The spirit of an apple. Beaujolais Nouveau. The First Wine of the Harvest.
On the third Thursday of November, Beaujolais Nouveau of currant year’s harvest appears on the market. This is the first wine of this harvest; all others still need a lot of time until they are ready for consumption. In France, England, Japan and many other countries this is the feast day (and not just a single day), the celebration day of a young wine. Continue reading Beaujolais Nouveau. The First Wine of the Harvest. From Content to Cover. Corks and Bottles
Let’s talk about the vessel that holds the divine nectar. While I’ve discussed the contents of wine bottles extensively—and will continue to do so—today, let’s focus on the container itself. After all, wine can only be safely preserved and delivered to its admirer if housed in a perfect vessel. Continue reading From Content to Cover. Corks and Bottles Apples in a glass
Summer past its peak; rather-ripe apples appeared on a market, this seems like the perfect time to talk about cider, about fresh, sparkling apple cider. For centuries, this beverage has delighted people. Technologically speaking, cider is essentially an apple wine. In fact, the Germans call their version “Apfelwein,” staying true to its wine-like nature. North Americans, however, have a habit of assigning old European names to unrelated things, while giving new names to the original items. So in North America, unfiltered apple juice is called “cider,” and alcoholic cider is known as “hard cider.” But we’re focusing on the real deal: alcohol-based cider. Continue reading Apples in a glass Sangria
Summer, bright sun, heat…It’s the season when we crave everything vivid, vibrant, and refreshing. And it’s the perfect time for Sangria. Continue reading Sangria Chartreuse. The Elixir of Longevity with Four Hundred Years of History.
During my visit to Lyon last autumn, I couldn’t resist spending a day in the birthplace of my favorite liqueur, exploring the fascinating world of the original Elixir Vegetal de la Grande-Chartreuse, discovering the home of the Carthusian monks who created it, and delving into the captivating history and present-day allure of this enigmatic elixir. Continue reading Chartreuse. The Elixir of Longevity with Four Hundred Years of History. Chateau Beau Joubert. South Africa on the American MarketSouth Africa has been growing grape and making wine since the middle of the XVII century, from times when first Dutch colonists came to the continent of Africa. French Huguenots arrived after Dutch and brought their homeland vines and winemaking experience with them. In XVIII – XIX centuries, South Africa exported perfectly good wines to Europe. However, the country’s winemaking was almost ruined in the XX century. Phylloxera, Anglo-Boer Wars, apartheid and its economic consequences undermined the wine industry. Fine wine production was set aside; grape was mostly used for distillation and in fruit juice industry. Fortunately, latter years of the XX century were marked by changes in politics, economic recovery and restitution of winemaking. South African wines increased their presence on the American market in recent years, and it’s definitely worth to pay closer attention to them. My favorite shop, Arista Wine Cellar, had recently arranged a tasting of wines from South African Winery, Continue reading Chateau Beau Joubert. South Africa on the American Market Isenhower Cellars. Aroma of Northern Rhône in the cellars of the American Northwest.Sometime ago, while looking for a few missing wines to complete my lecture, I found a little wine shop called Arista Wine Cellars in Edmonds, WA. The shop has an interesting wine choice and a friendly staff, and there are thematic wine tastings held there on Saturdays. The week that I happened to visit, they happened were tasting wines from Isenhower Cellars, a winery in Walla Walla, WA. The shop offered seven wines for the tasting. The first glass I was handed had white wine and was said to be: “77% Marsanne with Roussanne and some Viognie”. I was a bit confused as I estimated the distance between Walla Walla and the traditional place for Marsanne with Roussanne. All things considered, my glass contained a smooth rich wine with a Northern Rhone aroma. I should explain. Marsanne, Roussanne and Viognie are classics of the Northern Rhone white wines. While Viognie is spread widely throughout the Continue reading Isenhower Cellars. Aroma of Northern Rhône in the cellars of the American Northwest. Wines for the sweet toothLet’s talk about naturally sweet wines, about the method of their production, about importance of a long, warm sunny fall, and about useful mold. Naturally sweet wines are wines that are made by natural fermentation, without fortification. Broadly speaking, the process of conversion of grape juice into wine can be described as transformation of sugar from juice into alcohol by yeast. For dry wine, yeast simply convert all of the sugar into alcohol and die from hunger afterwards. The amount of alcohol depends on the amount of sugar. There is no sugar left into the wine. How to make wine with presence of both components, alcohol and sugar? There are several different approaches to make sweet wine. 1. Stop fermentation before all of the sugar is eaten. It is common knowledge that fermentation can be stopped by alcohol supplementation. Although yeast produces alcohol themselves, a large concentration of alcohol is toxic for them. Most strains Continue reading Wines for the sweet tooth Themed wine appreciation sessions “Taste and Learn”I bring to your attention stories about wines combined by variety, geography or type of production. “Rieslings of the World: Taste of Sugar and Age”, “Sparkling Wines”, “Pinot Noir: white, rose and red wines from the same vine”, “Jerez”, “Wines of New Zealand”, “Chardonnay: taste of climate and oak”, “Wines of Spain”, “Sake” and many others, the wine world is endless. Each story would be accompanied by tasting wines that perfectly reflect the subject. “Taste and Learn” session takes about 1.5-2 hours, and I will offer 5-7 wines to compare and enjoy. Have you ever wondered how the white champagne Grand Anne from Bollinger and red Burgone are made from the same grape variety? Isn’t it interesting how aging changes the taste of Riesling? What does oak bring to the taste of Chardonnay? Why can’t anybody tell you the exact age of Jerez in your glass? If you find yourself in New Zealand, would you Continue reading Themed wine appreciation sessions “Taste and Learn” My servicesThemed wine appreciation session “Taste and Learn” I bring to your attention stories about wines combined by variety, geography or type of production. “Rieslings of the World: Taste of Sugar and Age”, ”Sparkling Wines”, “Pinot Noir: white, rose and red wines from the same vine”, “Jerez”, “Wines of New Zealand”, “Chardonnay: taste of climate and oak”, “Wines of Spain”, “Sake” and many others, the wine world is endless. Each story would be accompanied by tasting wines that perfectly reflect the subject. “Taste and Learn” takes about 1.5-2 hours, and 5-6 different wines will be offered for tasting. A more detailed description of some talks can be found here. Continue reading My services |
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