Bourbon Beyond Corn

One grain dominates the great American Whiskey, but others give it character and complexity

It’s well-known that Bourbon comes from corn—but there’s a bit more to it. Federal law dictates that this American-made whiskey, in addition to aging in new charred oak containers, must include a minimum 51% corn. The remaining 49% of the grain, however, is at the distiller’s discretion. You will be hard-pressed to find a 100% corn Bourbon, because it’s difficult to strike the right chord with a single flavor note. The corn is typically joined by malted barley and either rye or wheat. This distinctive ratio of grains, known as the mashbill, starts a Bourbon on its years-long journey, influencing myriad decisions and ultimately the final flavor signature.

“Mashbill is extremely important,” says Maker’s Mark master distiller Denny Potter. “It’s hard to figure out what has the greatest impact—mashbill, yeast, maturation? A lot of people will agree maturation has the greatest influence on taste, yet mashbill is the very first variable that you come in contact with, and it sets the stage for everything else.”

Small Grains, Big Impact

In comparison to corn kernels, the other grains that go into Bourbon are small in size, leading distillers to refer to them as the small grains, or in some instances, flavoring grains, a testament to their importance in a Bourbon’s final taste.

Malted barley is a standard inclusion in Bourbon for practical concerns. It alone holds the necessary enzymes to facilitate transforming grain starches into fermentable sugars. At Maker’s Mark in Loretto, Ky., there is one mashbill consisting of 70% corn, 14% malted barley and 16% red winter wheat. “Obviously, malted barley plays a part. We equate barley to being a little bit like rye, with more earthy notes, and it can tend to be a little floral in aroma, but it’s not a component that stands out,” says Potter.

Peer beyond the commonalities of corn and barley, and you can begin to really unlock an individual Bourbon’s DNA. Much like any family, Bourbons will appear different according to their age and their life experience—whether they were in a hot part of the warehouse, or were adjusted to a lower proof. Yet Bourbons derived from the same mashbill are predisposed with basic similarities, ingrained like a genetic code.

According to master distiller Harlen Wheatley, the list of proprietary mashbills at Buffalo Trace Distillery in Frankfort, Ky., is ever-growing. Through experimentation, Buffalo Trace has discovered that relatively small changes in a mashbill can have a real impact on the final whiskey. “At just 2 to 3%, it shows a noticeable difference in the distillate, and so you have to be pretty precise. We’ve done tests where we stairstep the rye [in a mashbill] at just 2 to 3% increments, slightly changing the recipe,” he explains. Think of wine regions like Bordeaux, where only a few grapes are permitted, and the final blend recipe gives the wine its fingerprint.

Classic Rye

The traditional flavoring grain for Bourbon is rye. At Heaven Hill, a Bourbon mashbill using 10% rye accounts for about 90% of production. Depending on where and how long a barrel ages, it might become Evan Williams, Elijah Craig or Henry McKenna. “Rye lends these whiskeys their spice character and robust mouthfeel,” says Conor O’Driscoll, Heaven Hill master distiller.

This mashbill lives among what we might call the classic Bourbon recipes, usually about 10% to 20% rye, and it’s reflected across the standard-bearers of Bourbon such as Jim Beam’s Baker’s Bourbon, Wild Turkey and Brown-Forman’s Woodford Reserve, all of which sit in this traditional range, where corn sweetness is nicely balanced with the gentle earthiness, drying finish and titillating spice lent by rye.

High Rye

Due to the recent resurgence in the popularity of rye whiskey, some Bourbon producers have elected to up the percentage of rye in their Bourbon, giving rise to what’s called high-rye Bourbon. The term isn’t legally defined but is generally applied to Bourbons that include rye in the range of 20% to 35%. As the rye notes become more pronounced, the spice flavors are often more profound and specific, evoking cinnamon, clove and pepper.

You can experience the impact of high-rye mashbill Bourbon from Bulleit (28% rye) and special offerings from other producers. Four Roses constructs its Bourbon using a variety of formulas; its Single Barrel selection uses a formula designated OBSV, the B indicating a mashbill of 60% corn, 35% rye and 5% malted barley.

Wheat

The main alternative to rye is wheat. High-wheat Bourbons enjoy a cult following, owed partly to Pappy Van Winkle, the poster child of rare Bourbon.

Wheat has also been the hallmark of Maker’s Mark since 1954. “We ended up with our mashbill back in the ’50s because they used those grains to make bread. It’s like the difference between wheat and rye bread,” Potter explains. “Rye typically has a little more earthy notes while wheat comes across not sharp, but soft and sweet.”

All the wheat for Maker’s Mark comes from a local farm, and Maker’s is growing test plots on-site too. “It’s a journey to figure out where flavor comes from with regard to grain,” says Potter. “Talking wheat is like saying oak: Is it American oak, French oak, toasted or not? There is a lot of variety to explore.”

At Heaven Hill, the OFD mashbill, short for Old Fitz Distillate, is responsible for Old Fitzgerald and Larceny. “At 20-some-percent wheat, these [versions] have a much softer, gentler, rounder mouthfeel, and a flavor profile with sweeter notes,” says O’Driscoll.

Bourbon may be the most strictly regulated style of American whiskey, with rules that dictate many details, from the proof upon entering the barrel to the use of corn. But even within these strictures, distillers have plenty of room to rethink this American classic. “Smaller producers can redefine or explore very different avenues to bring something unique to the table. And there was so much open because everybody thought Bourbon needed to come from Kentucky, and everybody thought it had to be sour mash, and needed to be this and that,” Birnecker notes.

Like knowing grape varieties in a wine you like, understanding the mashbill of a Bourbon can help you find others that are distinct enough to be compelling and similar enough to be familiar. It’s all in the family.

So, you think you know Apothic?

APOTHIC WINES from SrinivasPemmaraju3

Beaujolais Nouveau - First wine of the season

Beaujolais Nouveau – that much-ballyhooed cherry-red colored vintage that’s best served chilled -- is clearly not for wine snobs. This fresh and fruity red is the result of a quick fermentation process that ends up with a tasty, clean wine that is enjoyed by palates the world over. 

The Gamay grapes that go into Beaujolais Nouveau are handpicked in the Beaujolais province of France. The wine actually originated about a century ago as a cheap and cheerful drink produced by locals to celebrate the end of the harvest season.

Perhaps the most well-known producer of Beaujolais Nouveau is Georges Duboeuf, who is credited as one of the marketing geniuses behind the wine. Selling this young red was viewed by some vintners as a means to clear large quantities of wine at decent profits, which would create a much-needed cash flow shortly after harvest. 

The idea of a race to Paris carrying the first bottles of the new vintage was conceived and this attracted much media attention. By the 1970s, the race became a national event. The races spread to neighbouring countries in Europe in the 1980s, followed by North America, and in the 1990s, to Asia.

The traditional slogan used in ad campaigns and marketing material --  Le Beaujolais nouveau est arrivé (which translates to The new Beaujolais has arrived) was changed in 2005 to It's Beaujolais Nouveau time.

​​Today, there are several dozen vintners making this popular red. The Beaujolais region is 34 miles long from north to south and 7 to 9 miles wide and home to nearly 4,000 vineyards which produce twelve officially-designated types of Beaujolais known as AOCs. They include some of the finest and priciest grand crus (big vintage) wines around, including Fleurie and Cote de Brouilly. The most common two are the Beaujolais and Beaujolais-Villages, the former of which account for half of the region's annual output.

In 2010, 35 million bottles of the wine were put on the market. Some 7.5 million were sold in French supermarkets and 15.5 million were exported mainly to Japan, Germany and the United States.

Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also known as whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.

Limited quantities available of this first wine of the season at Montpelier Liquors.

#BeaujolaisNouveau

Is this the Summer of Spiked Seltzer?

Move over, summer shandy.

There's a new libation in town in the form of spiked seltzer.

If you haven't heard of spiked seltzer, you might not be running with the right crowd.

The drink is a carbonated sparkling water spiked with nearly 5% alcohol by volume (ABV). It boasts close to the same buzz-inducing ABV as most light beers, but it has quickly attracted a loyal following among millennials for its low carbohydrate, sugar and calorie counts.

Hard seltzer was a $60 million industry heading into last summer, according to Nielsen data. Now by some estimates, the industry is hovering around $500 million in sales. Here's why experts say that hard seltzer is about to be the alcoholic beverage for the summer...and perhaps the rest of 2018.

Took Off Like a Rocket

It’s hard to beat a cold beer straight from the cooler on a hot summer day, or a chilled poolside cocktail. But it’s also hard to avoid the bloat that comes along with their high calorie counts. Cue hard seltzer—a refreshing alternative which, with fewer calories and about half the carbs of beer, has been getting some buzz as the health-conscious alcoholic beverage of the season. Another bonus? Because hard seltzer is low in sugar, it’s less likely to lead to killer hangovers.

The drink came on the scene in 2013, with the creation of SpikedSeltzer. Its immediate popularity has since spawned other brands, such as White Claw, Nauti, and Truly Spiked & Sparkling. Expect to see other companies popping up over the next few months—this trend is here to stay.

#spiked

The Great Smoky Divide - Peated or Unpeated Scotch

Whisky enthusiasts agree on many things, but they love to argue about peat smoke. As chili peppers are to spicy food, peat is to whisky. Just as people boast of their tolerance for hot peppers in, say a bowl of chili or a fiery vindaloo, whisky drinkers and producers enjoy out-peating each other. All the while other whisky connoisseurs prefer their unsmoked dram, thank you very much. Many whisky fans enjoy both, of course. But they will always inevitably meet the staunch defenders of both sides of the smoke line.

Why is peat in the whisky in the first place?

Peat is a type of soil consisting of partially decayed vegetable matter, found in wet, boggy areas known as ‘peatlands’ or ‘mires.’ The predominant component of it is a type of moss called Sphagnum, which gives it that characteristic, sort of rubbery smell, especially when burned. Dried peat has been used as an effective fuel and heat source in place of wood for centuries, particularly in Ireland, Scotland, England and Russia.

Two of the biggest misconceptions for novice whisky drinkers are that all Scotch is peated, and that it’s only found in Scotch. Peat comes into whisky production as the fuel source for drying barley or other grains (but mostly barley) for malting. However, the grains can be dried without the use of peat, either simply by letting them air dry, which takes quite a long time, or using unpeated fuel such as certain types of wood.

Furthermore, not all peated whisky is the same. You might have rolled your eyes a few times hearing a wine enthusiast use the term terroir to describe the differences between grape varieties in different regions and how that affects the characteristics of specific wines. The same holds true for whisky. Aside from the type of oak used to age a whisky, the other factors that shape the flavors of whisky are the water source, the soil and how the grain was processed, i.e. whether it was peated, which, by the way, is not restricted to Scotland, although that is where the style is most prevalent.

The Islay region of Scotland is known for a particularly fierce style of peated whisky, and this is the variation that earned peated whisky its reputation, with devoted fans and those with a searing intolerance. Thanks to the tempestuous weather conditions and proximity to the sea, Islay whiskies such as Lagavulin, Laphroaig, Bowmore, Ardbeg and Caol Ila tend to taste like the fiery aftermath of a maritime battle, sometimes with rather pronounced elements of seaweed, brine, fish oil, iodine and rubber tire. (One of the more hilarious descriptions of Laphroaig found in their “Opinions Welcome” campaign is that it tastes like “burning hospital.”)

In the Highlands and other parts of Scotland, if used in production (there are many who don’t), the peat, which is found farther inland, lends more of a rich, sweet smoke, more reminiscent of pipe tobacco and even smoked or barbecued meat. Some of the peated Highland malts to look out for are Glendronach, Oban, Benriach, Benromach, Old Pulteney and Clynelish. Highland Park from Orkney has a very subtle charcoal smokiness, while Talisker from the Isle of Skye uses peat smoke as a more dominant element.

Even some distilleries and regions who are known for peat-free maltings release peated expressions. Irish whiskey is traditionally unpeated, but now producers such as Connemara are going peat crazy. The English Whisky Company has peated and non peated styles. Any Glen Garioch Scotch that is older than 1995 hails back to a time they used peated malt, and they are now releasing bottlings such as the 1994 as a peat-nostalgic time capsule. Bruichladdich also reopened as a mostly peat-free distillery, yet you wouldn’t guess it after tasting the Port Charlotte releases. And let’s not leave out the blended Scotches that use peaty single malts for everything from gentle flavor enhancements (Johnnie Walker Black) to creating big in your face

Single malt whisky production is catching on outside the UK and Ireland too, even in nations that don’t use peat as an everyday heating source. McCarthy’s out of Clear Creek Distillery in Oregon uses peated barley sourced from Scotland to produce single malt whisky on American shores. Corsair Triple Smoke incorporates peat-smoked barley with cherry wood and beechwood smoked barleys for just a waft of peaty funk. Indian whisky company Amrut is also in on the peat game. Peated Japanese whiskies are of course a thing too.

So just because you might have tried a peated whisky and not fallen madly in love, it’s worth tasting others. It’s like saying you don’t like Chardonnay because it’s too “oaky.” No. Oak is oaky. Peat is peaty. It’s all in how a producer chooses to showcase it and which one works with your palate. And you can’t argue that. Cheers !!

Georges Duboeuf - Beaujolais Nouveau

THE FIRST WINE OF THE HARVEST

Beaujolais-Villages takes its name from 38 wine-producing villages long identified for the superior quality of their wines. Beaujolais-Villages Nouveau is that ideal, multipurpose red wine we all look for.

Food pairing

Beaujolais Nouveau is meant to be drunk young. Most vintages should be consumed by the following May after its release. However, in excellent vintages (such as 2000) the wine can live much longer and can be enjoyed until the next harvest rolls around. The region of Beaujolais is known for its fabulous food. The famed Paul Bocuse restaurant is just minutes from the heart of Beaujolais, as is Georges Blanc’s. These great restaurants have plenty of Beaujolais Nouveau on their wine lists. The wine goes well with either haute cuisine or Friday night’s pizza.

Producer

For more than four centuries, the Duboeuf family has been producing wine. Georges, well known for his dynamism, created Les Vins Georges Duboeuf in September of 1964. This historical date also marks the start of his wine merchant business, selecting, bottling and selling fine French wines from the Beaujolais and Maconnais regions of Burgundy and, in the process, becoming world-famous. Georges has become, in a sense, the ambassador of the region. He has remained loyal to his quest of offering quality wines, combining the flavor profiles of their terroir with bold characters. He conducts his business by negotiating with heart, passion, and the constant desire to share the very best of Beaujolais. In continuing the family tradition, Georges and his wife Rolande are joined by their son Franck and his wife Anne who manage the family business.

Limited quantities available of this first wine of the season at #MontpelierLiquors. Get yours .. Cheers !!

The Differences Between Single Malt & Blended Scotch Whisky

Trying to navigate the world of Scotch can make you feel like you’re treading through centuries of history like some kind of uppity teenager walking into a haunted castle. But Scotch doesn’t have to be so intimidating. Beyond understanding your basic Scotch geography (basically knowing what kinds of flavor profiles come from the different Scotch-producing regions), there are just a few other questions to answer. Among them: single malt or blended?

Terminology in spirits can get complicated, especially within the whiskey category. For instance, whiskey is always spelled with an “e” unless it’s Scotch whisky, in which case that “e” is presumably left behind somewhere in the Scottish Highlands to think about what it’s done. And then of course there’s the fact that your Scotch might be labelled “Cask Aged,” “Sherry Finished,” or be part of some special series released by an independent bottler (who might buy a bulk of Scotch from the distiller at a non-traditional bottling age, let’s say, 17 years, and release it under a special name). Confusion is inevitable. But it’s worth it.

So, to clarify at least one aspect of Scotch: a blended whisky is actually a combination of a barrel-aged malt whisky (as in all barley) and some quantity of grain whisky (a whisky made with barley as well as other grains). The person who does the combining has a super important job—making sure a branded blended Scotch whisky tastes consistent from year to year—which is probably why he or she is called the Master Blender. Given the ability to produce consistent bottlings, and use slightly cheaper grain whisky as a filler, blended Scotch whisky is unsurprisingly the most common Scotch on the market.

On the other hand, single malt whisky is simply the product of one distillery. No, it’s not made from one particular barley harvest, or in one barrel, or by one old, wise Scottish guy. Single malt Scotch whisky is simply a “malt whisky” (again, as in “all barley”) that’s the product of a single distillery. Let’s say you get a bottle of Glenmorangie’s Single Malt 12-Year (Sherry cask finished, ahem). Let’s say you absolutely love it. That means any and all thank you letters should be sent to the Glenmorangie distillery. Same goes if you hate it—all hate mail should be sent to the Master Blender at Glenmorangie, who’s responsible for making it (though don’t really send mail, any kind of mail, at all). The same holds true for the less common single grain Scotch whisky, which is also the product of one distillery, just made with barley and other grains.

As for the all-important question, what’s the difference in taste? Actually, that depends on several other really important variables. For one, where the Scotch was made—as different Scotch-producing regions tend to produce different flavor profiles. There’s the question of how it was aged—both how long and in what (many Scotches are aged in used Bourbon barrels, but was it finished, or briefly aged, in any special wine or spirit casks?). And then there’s the question of how the brand is “supposed” to taste historically; the Master Blender will blend barrels to make sure a single malt or blended whisky tastes true to form.

Of course, since nothing can be too simple in Scotch, there are also blended malt Scotch whiskies, which blend single malts from multiple distilleries, and blended grain Scotch whiskies, which blend single grain whiskies from multiple distilleries. But again, the most common Scotch whisky on the market is your basic blended, which is whisky made from single malt and grain whisky sourced from different distilleries. Single malt, meanwhile, is often more prized, but not necessarily of higher quality. Single barrel whiskies (as in whisky made from one particular barrel) exist, with more inconsistencies due to the idiosyncrasies from barrel to barrel. Balvenie recently replaced their 15-Year single barrel American oak (bourbon cask) with a single barrel Sherry cask. But single barrel generally is more common in Bourbon, and usually far less expensive.

Confusing, yes. But at least we have one thing clear—we know that blended whiskies, however long they’re aged or finished, always combine single malt and grain whiskies. And we know that single malt whiskies are always the product of one distillery. And we know that we could probably use a tumbler of either one right about now… CHEERS !!

Syrah Vs. Shiraz

Is there a difference between Syrah and Shiraz?… YES and NO.  They are made from the same type of dark skinned grape, but based on the climate in which the grape is grown, you can expect to find very different characteristics in the wine. By paying attention to whether it is labeled Syrah or Shiraz, you can usually get a pretty good idea of what to expect from the wine.

The Syrah grape originated in the Rhone area of France and is used to make dry, full bodied reds.  There are myths that the grape was originally brought to France from the city of Shiraz in Iran.  There is no actual proof, however, to back this up. There has. however, been DNA typing of Syrah grapes that prove that they came from two grapes from the Rhone Region of France.

Syrah or Shiraz wines are usually very bold wines. I like to call them ”punch you in the face” wines. They are full bodied and packed with flavor. People often pick out pepper and dark ripe fruit, like blackberries, in these wines. Based on the climate and soil, the grapes that are grown in the flavor profile of this varietal can vary greatly.

European countries that use varietal labeling, label this type of wine “Syrah”.  France labels wine based on region rather then varietal, so wines like Hermitage, Cornas and Cote-Rotie are usually predominantly Syrah. Outside of Europe, wine labelled “Syrah” usually indicates that the wineis made in an old world style. You can expect these wines to be rich and earthy.

If the wine comes from Australia or South Africa, it will almost certainly be labeled Shiraz not Syrah. Like the Shiraz from Australia and South Africa, wines from other countries labeled as Shiraz will be a new world style wine– fruit forward and peppery.

Also don’t forget that Petite Syrah is actually a different grape than Syrah or Shiraz, so don’t expect the same characteristics that you would find in a Syrah or Shiraz.

The key when choosing a Syrah or Shiraz is knowing what characteristics you like in a wine. If you like fruit forward, stick with Shiraz but if you like earthy, go with Syrah.

Rosé, Rosado or Rosato - All about Rose Wines

Whether it's rosé, rosado (Spain), rosato (Italy) or "blush" - these terms all refer to pink wine. This pink shade can range from a soft, subtle hue to a vibrant, hot pink, depending on the grape used and how long the grape skins were in contact with the juice. Rosés can be made in a sweet, off-dry or bone dry style, with most European rosés being decidedly dry.

How Does a Rosé get its Color?

The majority of rosé wines are made from a red grape varietal.

The varietals most often used in making a rosé wine include: Pinot Noir, Syrah, Grenache, Merlot, Malbec, Cabernet Sauvignon, Tempranillo, Sangiovese and Zinfandel. These varietals may be either used solo or in a blend. Rosé varietals are often country dependent, so a rosado from Spain will often be largely derived from the Tempranillo and Garnacha grapes, while Italy may utilize more Sangiovese for their rosatos and the U.S. would tend to lean towards Cab, Merlot and Zinfandel. Traditionally, the skins of a red grape are allowed to have brief contact with the grape juice. The shorter the contact time with the skins, the lighter the wine's color will be. Extended time with juice and skins yields some amazing, eye catching color variations from vibrant orangey-pink to nothing less than a vivid hot pink. Sparkling rosés are traditionally made with a blend of red and white grapes, while this practice is usually limited to the sparkling category, it has popped up in production practices for some still rosé wines.

Flavor Profile of Rosé Wine

The flavors of rosé wines tends to be more subtle versions of their red wine varietal counterparts.

The fruit expectations lean towards strawberry, cherry, and raspberry with some citrus and watermelon presenting on a regular basis. Rose wine can run the gamut from ultra dry to fairly fruity depending on the region and producer. Prefer dry and food-friendly? Then scout for roses from southern France, Spain or Italy.

When to Drink Pink?

Rosés are perfect for spring and summer, as they are served chilled and can be a refreshing accompaniment to a variety of warm weather fare. Rosé wines also top the charts for food-friendly versatility. So, if you are opting for "surf 'n turf" rest assured that a rosé can handle both the seafood and the steak in one fell sip. It's also a great picnic wine, as it tends to have both a lighter body and more delicate flavors on the palate, presenting a great wine partner for a ham, chicken or roast beef sandwich, along with a fruit, potato or egg salad and can even handle a variety of chips and dips. Rosés are also the perfect guest for a backyard barbecue, tackling hamburgers, hot dogs and even French fries and ketchup with ease.

While rosé wines may have experienced the shaft for a decade or so when the wine market was flooded with "White Zin" look alikes, many consumers are helping to break rosés out of the sweet, "wine cooler" mold and are embracing the broad stylistic offerings that are on the rosé market from all over the world. Wine lovers and wine makers are both the better for it! Rose wine sales are on the rise as savvy wine lovers have discovered that many of these pink wines are not the sugary sweet wines of old, but rather sophisticated summer sisters of many red wine varietals. To offer even more incentive to "drink pink" the vast majority of rosé wines offer good value for the money.

Whisky vs Whiskey?

Whisky vs Whiskey?

For the most part, either will do. Traditionally, ‘whisky’ is the British spelling, and so whisk(e)y that is distilled in Scotland will be labelled as Whisky (the same also applies to Canadian and Japanese ‘whisky’). The American spelling, also used by Irish brands, tends to favor the extra letter ‘E’ as in ‘whiskey’. Most people use the two interchangeably, and you can certainly hold down a verbal discussion without knowing the difference.

What is the difference between Scotch and Whiskey? What is Bourbon made from? Why is Rye called Rye?

Essentially, all things whiskey-related will come down to four elements: sourcing, mash content, the aging process, and the demographic region in which it is made.

What is Whiskey?

Whiskey is an umbrella term for spirits that are distilled from a ‘mash’ of fermented grains. These grains can be many varieties, and often a blend of several, but the most commonly used is corn.

What is Scotch?

To qualify as a Scotch the spirit must be made from malted barley, with many Scotches using nothing more than barley, water and yeast. The spirit must also be aged in oak casks for no less than three years, and must have an ABV between 40% and 94.8%. Finally, you cannot call your drink Scotch unless it was made 100% in Scotland. There are regions galore in Scotland, which all lend their own distinct tastes.

What is Bourbon?

Bourbon whiskey must be made from a grain mixture which is at least 51% corn. The fermentation process for this is often started by mixing in some mash from an older already fermenting batch, a process known as sour mash. Bourbon can be made anywhere in the United States, but is strongly associated with the south. The spirit must be distilled to no more than 80% alcohol or 160 proof in new charred oak barrels.

What is Rye?

Rye is the trickiest of all whiskeys to define. You would assume that Rye whiskey is any booze distilled from only fermented rye mash. However, American Rye needs only 51% rye grain, and the only rule to label your whiskey as Rye in Canada is for it to have “some” rye in it, and to possess the aroma, taste and character generally attributed to Canadian whiskey… whatever that may be to you.

Prosecco vs. Champagne: What’s the difference?

Have you ever been reprimanded by a snooty sommelier or wine snob for referring to prosecco as Champagne, and you weren’t sure why? It was because while prosecco and Champagne both have bubbles, that’s just about all these sparkling wines have in common.

Here are five major differences between the two:

They’re from different places: Prosecco hails from the Veneto region in northeast Italy, and Champagne comes from the Champagne region in northeast France. With the extensive history of winemaking in the Old World, these regions take great pride in their terroir – the climate and soil where their grapes are grown. Champagne is considered the birthplace of sparkling wine, and its growers consider Champagne a “wine of place” that cannot be reproduced anywhere else in the world. Over the years the Champagne name has been used indiscriminately for marketing purposes, and Champagne’s governing body has sued brands such as Perrier, Yves Saint Laurent and Miller beer over its use. So you see, all Champagne is sparkling wine, but not all sparkling wine is Champagne.

They are made from different grapes: Grapes used in the production of both Champagne and prosecco are set by their region’s respective governing bodies to ensure the quality and authenticity of the region’s wines. There are three main grapes allowed in the production of Champagne: chardonnay, pinot noir and pinot meunier. Prosecco is produced primarily from the prosecco or glera grape, which is native to the Veneto region of Italy.

They’re made in different ways: Champagne is made using a time and labor intensive process known as the Méthode Traditionelle, also called Méthode Champenoise. This method requires that the wine’s secondary fermentation (how it gets its bubbles) take place in the same bottle it will be served from. Prosecco’s secondary fermentation takes place in a stainless steel tank, a process known as the Charmat method. The wine is not bottled until the secondary fermentation is complete, making it a more cost-effective method that results in a more affordable price for the consumer.

They have different flavor profiles. Prosecco is generally characterized by notes of green apples, citrus and white flowers that are usually light and delicate and not exceedingly complex. Some prosecco even borders on sweet, or what’s known as off-dry. Champagne, on the other hand, has added complexity, due in part to additional time spent in contact with dead yeast cells during secondary fermentation. These yeast cells give it a toasted brioche, yeasty bread dough or biscuit taste, in addition to fruit and other flavors, which can vary depending on the proportion of grapes used and can include – but is not limited to – citrus, apple, peach, honey, white flowers, cherry and raspberry.

They represent different price points: In addition to pairing wine with food, you should also pair the wine with the occasion. Prosecco is an affordable sparkling wine that is an excellent everyday option. It’s also a great choice for sparkling wine-based drinks like mimosas, Bellini's or pomegranate-rosemary royales. Champagne’s higher price point – entry level is usually upward of $40 a bottle – makes it more of a special occasion wine whose complexity is best enjoyed when savored on its own.

What is an IPA Beer?

If you’ve ever had an IPA, you know they can be both strong and bitter. They’re not for everyone. What, exactly, is IPA, and how was it created? Here are the basics.

What Does IPA Stand For?

IPA stands for India Pale Ale. As we’ll see in a moment, India played an important role in the creation of IPA. It’s not the country that invented the brew, though.

How Was IPA Invented?

IPA was allegedly invented by the British during their efforts to colonize India. Again and again, the beer they sent their troops failed to endure the sea voyage all the way around the cape of Africa. Extreme temperatures and prolonged storage without the benefits of refrigeration were less than ideal conditions for transporting beer. As a result, it kept spoiling on the trip. The British had two tools to work with: alcohol and hops. Both of these work as preservatives. According to legend, it was George Hodgson of East London’s Bow Brewery who eventually created the first IPA. It was bitter and highly alcoholic, but it could make the long ocean trip.

Breweries eventually sprung up in more locations. Refrigeration was invented. The original hurdles IPA was created to clear were no longer an issue. IPA has stuck around, however. It has even gathered its own pack of diehard fans.

IPA Today

The IPAs we encounter today are characterized by an abundance of hops. Several varieties of hops may be used at different times throughout the brewing process. Hops affect flavor, aroma, and bitterness. IPAs often smell like citrus, pine, or flowers.

There are three main styles of IPA produced today. They are American-style, English-style, and Double or Imperial. There are also plenty of sub-styles, including Black, Hybrid, Wheat, and Belgian White IPAs. Each style and sub-style has its own characteristics. In addition, many craft breweries have created their own unique twists on the classic. This proliferation means there is plenty of variety in what falls under the IPA label today.

Modern IPAs tend to have ABVs (alcohol by volume) between 5.5 and 7.5 percent. They go well with strongly flavored foods, including salty dishes, spicy curries, and grilled meats. If you’re already an IPA fan, you’ll know what we mean. If you’d like to try an IPA, we encourage you to do so. Find your favorite local brewery and see if they offer an IPA. Just be aware that many who love this style of beer admit it can be an acquired taste!