Vine Lore – In need of some beverage inspiration for the long Memorial Day weekend? Here’s a quick roundup of libation news, info and suggestions from those in the know – starting with some wine suggestions from our friends at Vine Lore. P.S. don’t forget the liquor stores are closed Monday…
Tons de Dourum 2013
Price: $12.99 DABC code: 918460
Duorum is the latest triumph from Portugal’s most celebrated oenologists, José Maria Soares Franco & João Portugal Ramos. A perfect blend of talent, terroir, tradition, and modernity. Duorum is poised to become a global force on the international stage
Tons de Duorum is inspired by the bright colors that result from the reflection of the sun on the Douro River (“tons” means color nuance), creating different tones in the vineyards. This wine expresses the terroir of the fantastic Douro region, the result of a unique interaction between nature and human effort. Made from a blend of Touriga Franca, Touriga Nacional and Tinta Roriz sourced from the Castelo Melhor and Costodio vineyards.
Tons is ruby red in color with violet tones. The nose is dominated by aromas of strawberries, raspberries, blackberries, and prunes, blending beautifully with spicy secondary aromas from barrel aging. Well-balanced acidity, soft and ripe tannins, and a persistent finish result in an elegant wine. Pairs great with red meats, barbecue, rich pasta, and hard cheeses.
Price: $22.99 DABC code: 918498
Sweet, caramelized sugar aromatics of Creme Brulee introduce a fresh and fruity palate of pear, kiwi and passion fruit. Sweet vanilla notes from its time in French Oak with a viscous body. A great suitor for planked salmon, skewered shrimp and roast pork loin.
Cabernet Sauvignon 2013
Columbia Valley, Washington
Price: $32.69 DABC code: 947970
This Cabernet Sauvignon is inky plum in color, rich and viscous. Vanilla bean and sweet tobacco aromatics are carried on an amply structured wine with big fruit flavors of ripe cherries and black figs. The wine finishes with notes of fresh-tilled earth and spiced currants. Pair with a charred rare steak or enjoy on its own.
Red Blend 2013
Columbia Valley, Washington
Price: $14.99 Code: 918500
This blend (59% Cabernet Sauvignon, 23% Merlot, 11% Syrah, 7% Malbec) offers foxy, grape-laden aromatics and flavors. Spicy and fruit-forward, fresh plums and raspberries mix with sweet tobacco leaf. A leathery mid palate finishes with lingering toffee, toasty vanilla and oak.
Vida Tequila – If the stronger stuff is more your thing, how about these two pretty Spring themed cocktails (hey it’s not quite summer yet!), courtesy of Natalie Hamilton of Finca – both using the excellent Vida Tequila:
Vida Solstice Fizz
1 1/2 oz Vida Reposado Tequila
3/4 oz Aperol
1/2 oz Sweet Vermouth
1 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup
1 egg white
3 drops Orange Flower Water
Orange Garnish, Cinnamon Stick
1 1/2 oz Vida Blanco
1/2 oz Lime
1/4 oz Demerara
1/2 oz St. Germain
1/4 oz Creme de Violet
Stir, Strain into wine glass, top with brut sparkling wine
Sugar House Distillery – Or maybe bourbon? Sugar House Distillery’s Bourbon Whiskey won two highly coveted Gold Medals at the 2016 American Distilling Institute (ADI) annual conference in San Diego recently. Judges awarded the Utah-made whiskey “Best Bourbon” and “Best of Category” for their Certified Craft Distilled Bourbon, a designation recognizing artisan spirits made by independently-owned distilleries where the product is physically distilled and bottled on-site and which sell fewer than 100,000 proof gallons annually. Sugar House Distillery also won a Bronze Medal for their Silver Rum, a Certified Craft Distilled white rum made from Grade A Molasses.
“We’re very pleased to have this kind of recognition for our bourbon,” says Sugar House Distillery owner James Fowler. “We take so much time and care to make all of our products from grain to glass right here at our distillery in Utah, so it’s an absolute honor to win in two very
competitive categories.” Fowler estimates that over 350 bourbons entered this year’s competition, and a committee of twenty-three experts independently judged all spirits. “They’re a jury of our
distilling industry peers, so that means a lot to us,” says Fowler.
Mountain West Hard Cider – In celebration of Pride Month, Mountain West Hard Cider are introducing the limited release of “Ruby’s Gay Hard Cider – a flamboyant rendition of the hard cidery’s flagship cider in support of the LGBTQ+ community in Utah.”
“We value diversity and inclusion. We always have and always will. We are happy to show support and celebrate Pride Month in style,” said owner Jennifer Carleton. “We’re proud of our workplace, and we’re proud to fight for diversity and inclusion in our community. We strive to create an inclusive culture at Mountain West and in our community that welcomes and values all walks of life.”
Mountain West Cider is also donating a portion of its proceeds to Utah Pride Center throughout June. The Utah Pride Center is a local nonprofit that plays the vital role of providing information, programs, referrals and services to the diverse LGBTQ+ community in Utah. The staff of the Center disseminates information on a wide variety of issues and advocates for social change for the LGBTQ+ community.
The new bottling won’t hit the shelves quite in time for the weekend, but the 6.8 ABV semi-dry traditional cider, Ruby, is on shelves right now in the standard bottling. It’s a personal favorite of mine too, serve chilled (even over ice if you’re so inclined) for a perfect pairing for a sunny weekend.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.