Grappa – Your New (Very Old) Brandy

When I started learning about wine and spirits, I was told grappa was more or less the garbage of the liquor world. There is a sliver of truth in that bias; after all, it’s distilled from pomace – seeds, stalks, skins and pulp, the parts of the grape most winemakers throw away.

But there the similarity ends. I tasted some fine grappa last week as part of the American delegation touring wineries in the Trentino-Alto Adige region of Italy. (I won’t rub it in too much about the Italy thing,  but I’ll share more about it in the coming weeks.)  For my money, discovering grappa was a highlight of the trip.

IMG_0541[Jamie Stewart, brand manager of Cantine Ferrari Trento, with a few of the winery’s 19th-century gadgets.]

Typically a digestivo, or after-dinner drink (because it’s believed to be good for digestion), grappa is today’s spirits trend, made by more than 100 producers and selling about 40 million bottles a year, though it’s been produced since the Middle Ages. Back then it was an easy, cheap way for farmers and vineyard workers to warm up.

Some classify grappa as an eau-de-vie – and in France, brandy distilled from grape pomace is called eau-de-vie de marc (pronounced “mar”). Other sources say eau-de-vie refers to brandy made from raw materials other than grapes.

Some producers distill their grappa in pot stills or column stills, but others use steam distillation, believing a direct flame could burn the pomace. The drink can be produced from one grape variety or a blend; single-variety grappa (at least 85 percent one variety) is sometimes called monovitigno. And it comes with requirements: fermentation and distillation must happen on the pomace with no added water. The stems in pomace can create small quantities of toxic methanol that must be removed, so Italian law prohibits grappa from being produced in a winery – distillation must take place in a separate facility. And in the EU (European Union), it can only be labeled “grappa” if it’s produced in Italy or San Marino, a tiny republic surrounded by the mountains of north-central Italy. But craft distillers in the US, who aren’t restricted by those labeling laws, are starting to produce some fine artisanal pomace brandies and labeling them as grappa.

The grappa I sampled, reviewed below, was produced by the Ferrari group (no relation to the car, though their wines are just as elegant) in Trentodoc, the cartel of sparkling wine producers in Trentino. You’ll notice it’s caramel-colored. When grappa is stored in glass or other “inactive” materials before bottling, it’s a clear spirit like vodka. Aging it in wooden casks gives it color; if it’s called Vecchia or Invecchiata it was aged for at least 12 months in wood. Grappa labeled Riserva or Stravecchia aged in wood for at least 18 months. My grappa underwent a fractional aging/blending process called a solera system.

Sip your grappa slowly, from a small glass – it can be potent stuff. And look at the alcohol content on the label before you buy; mine is a smooth 84 proof but you can find it lighter – or as raw as throat-scarring 120 proof.

IMG_0543Vino ‘View:  Grappa Segnana Solera Selezione (42 percent alc., about $40 US) After I was treated to a taste of this sublime spirit I couldn’t pull out my wallet fast enough; I had to take a bottle home. Made of 60 percent Pinot Nero and 40 percent Chardonnay, it blends five vintages in a solera process: some brandy from the oldest French oak barrels is bottled, then brandy from each vintage’s barrels tops off the next oldest, and the progressive blending continues each year. The barrels impart a roasted, vanilla, smoky flavor mixed with dark fruit and a long, fruity finish. Don’t look for Grappa Segnana on store shelves in the US; you’ll have to order it online. Google for the best price.

Wine Lingo of the Day:  Caffé Coretto (“corrected coffee”) = What you’ll drink if you add a shot of grappa to espresso. Or make it Resentin (“little rinser”) – drink your espresso first, then down a shot of grappa from the same cup.

Ciao!

Mary

Fire Up the Grill – It’s National Zin Day!

Any wine person can tell you: when it comes to BigSexyReds, Zinfandel has got to be the biggest, sexiest red of all. For one thing, it’s one of the booziest grapes on earth. Zinfandel grapes produce kick-ass wine, usually at least 14 percent alcohol and often reaching 15 percent and higher.

zinfandel

I say Zinfandel deserves its own day, and the good folks at ZAP (Zinfandel Advocates & Producers) agree. (Yes, even grapes have advocates these days.) ZAP exists to promote Zin; they even sponsor a five-night trip to Croatia, the “ancestral home of Zin.”

It may have originated in Croatia, but Zinfandel took a detour or two on its way to America in, we think, the 1820s. Our bold black grape is genetically identical to Primitivo, grown in Puglia (Apulia), the section of Italy that makes up the stiletto “heel” jutting out into the Adriatic Sea. It’s also the genetic twin of Vrljenak Kastelanski, an ancient Croatian variety.

In this country it thrives in the Central and Sonoma Valleys of California. It’s also made its way to South Africa, Dalmatia and the Margaret Valley region of Western Australia. That’s because those places offer the perfect conditions for growing Zinfandel: warm, sunny days with sandy soil that drains well and retains enough heat to produce aromatic wine grapes.

You’ll see “Old Vine Zinfandel” on a lot of labels. Take that with a grain of salt – “old” is relative in the wine world. Technically, the vines should be at least 50 years old to merit that designation, but a lot of vineyards sneak in grapes from vines that are only 25 or 30 years old. But in California they take their old vines seriously, and in Lodi, renowned for its quality Zinfandel, it’s not uncommon to find century-old vines still producing. And if the vines genuinely are that old, you’re in for a treat; the wine will not only be beautifully full-bodied, it will have developed the intensity and layers of character that you expect to find in anything (or anyone) that has survived that long.

Still, the wine’s quality always depends to a large extent on the skills and schemes of the winemaker and vineyard manager -not unlike wines produced by any grape variety. Zinfandel happens to grow in tight bunches, making it susceptible to an affliction known as “bunch rot.” The winegrower must train the vines so the clusters of differing sizes don’t touch each other, and cull the grapes to make sure every grape can get the right nutrients and sunshine.

Once you finally get that lush, inky wine in your glass, you’re in for a taste sensation of black fruit and spice, and satisfying heat from the alcohol as it rolls down your throat. Pair your full-bodied Zinfandel with full-bodied food – beef, lamb, duck, barbecue or blue cheese. And please don’t confuse it with White Zinfandel, that sweet “blush” wine that still sells well, especially in the Midwest. I guess I’ll write about White Zin at some point, but I’ll need a few glasses of Zinfandel before I can face that.

By the way, please don’t hesitate to share this post by clicking on the social media buttons at the bottom of the page! If you’d like to get BigSexyReds by email, just click on the “Follow” button at the lower right corner of your screen – and thanks!

Wine Lingo of the Day:  Vine “Vigor”  = the vine’s strength, and how well (and how much) it produces quality fruit. A vine with low vigor may not have enough leaves to provide adequate nourishment and shade for the fruit to ripen, while a high-vigor wine may be overgrown and shade the grapes too much to get enough sun – like kids fighting over porridge – and can produce wine that’s thin and overly acidic.

Vino ‘View:  Every party host has been there: you buy wine that’s not quite as fine as you’d like because you know you’ll be stuck with five (or a dozen) bottles of opened wine. We’ve found a solution: VineyardFresh, an aerosol Argon product that protects your wine so you can buy better wine, open more bottles, and be confident that it will be fresh a week from now.

vineyardfreshvinfresh-label

Argon is heavier than air, so when you give a bottle two quick bursts of 100 percent Argon gas, you create a barrier between the wine and the air, and stop oxidation – and it works. I kept a bottle of pricey Bordeaux for about 10 days; when I poured a glass after that time it smelled and tasted as if I’d just opened the bottle. One canister (though it’s so lightweight it feels empty) preserves 50 bottles of wine, guaranteed. I’m taking  VineyardFresh as hostess gifts instead of wine this holiday season. (www.vineyardfresh.com, $29.95 set of 2)

Cheers,

Mary

[Photo, “Making the wine 2012 edition,” by Wayne Marshall courtesy of flickr.com]

Sniff Your Wine, Prevent Alzheimer’s?

People who know wine are forever swirling and sniffing it. Swirl and sniff, swirl and sniff, sometimes several times before each taste. You might think they’re being silly, even pretentious, but in addition to enhancing the wine’s taste they’re actually boosting their brain power: scientists recently discovered that inhaling those exquisite aromas just might keep you from getting Alzheimer’s and Parkinson’s diseases.

mr-sniff

Vinepair reports that researchers at the Cleveland Clinic Lou Ruvo Center for Brain Health in Las Vegas studied the brains of 13 master sommeliers and 13 people who, in the scientists’ words, held “less interesting jobs.” They found the sommeliers, who sniff and taste wine every day, were less likely to get Alzheimer’s and Parkinson’s than those who don’t smell for a living.

It turns out the parts of the brain that control smell, also control memory. It’s no surprise that our memory regions are the first to decline when a neurodegenerative disease such as Alzheimer’s sets in. And we’ve known for a long time that these same regions – the right insula and entorhinal cortex, if you must know – also identify aromas for us. But this study, published in the journal Frontiers in Human Neuroscience, is the first time scientists have documented that those areas not only become thicker when we smell a lot, but that thicker brain-parts means less risk of Alzheimer’s. “Smell lots of wine, build resistance to memory loss,” researchers wrote.

So when it comes to staying sharp and knowing your wines, (brain) size does matter. They called this a pilot study on “expertise in the brain” – isn’t that a great phrase? And those who smell deeply every day, exercising that part of the brain, apparently strengthen not only their ability to smell better – a critical skill for wine pros – but also their memory, another requirement for sommeliers who must remember vintages, soils, weather patterns and other details that make them wine experts.

But you don’t have to be a master sommelier to thicken-up your sniffing and memory quarters. It is true, researchers wrote, that “these differences [between the brains of professional sniffers and non-professionals] suggest that specialized expertise and training might result in enhancements in the brain…” But if you drink wine – or spirits, or beer – you might be able to sharpen your own memory and head off dementia by sniffing what’s in your glass and, with every sip, reaching with your mind to identify the smells.

This jibes, in an indirect way, with what a friend told me years ago. This lady, a nurse by training, built the first Alzheimer’s facilities in Ohio. We were talking about exercising our brains by doing mental calisthenics – crossword puzzles, Sudoku and other brainy games. She said those activities were fine, but a better tactic is to keep learning. Take a class – learn a language, visit new lands, keep exposing yourself to new information and memorize as much as you can.

She forgot to add, it helps to sniff and sip wine while you’re doing it. All of that learning is thirsty work.

(And if your friends, family, good-looking neighbors, UPS delivery person and other contacts enjoy learning, too, please share via the social media buttons below. Thanks!)

Wine Lingo of the Day: Brett” is short for Brettanomyces, a yeast that can infect a barrel, a vineyard or an entire winery. It produces an unfortunate smell in the wine that will remind you of horses or a barn. At the same time, a tiny amount of Brett actually can improve the wine’s complexity. At that very low level, the Brett smell often dissipates with decanting and swirling.

montes-alpha-carmenere

Vino ‘Views:  Brett is on my mind this week because I thought I detected a slight smell in my wine the other night. I was drinking one of my favorites, 2013 Montes Alpha Carmenère (14.5% alcohol, $25), and I wondered if it was infected. But after a brief decanting, the Brett aroma was gone and  an earthy, sultry suede layered with French roast coffee emerged – and, in fact, the winemaker suggests decanting the wine for 30 minutes. The tannins were medium-low but the taste of thick grape peel lingered on the finish, with a hint of cantaloupe rind. On the second day the manly leather character softened to a plum, slightly floral taste. I’d saved this bottle for a cool fall evening; the Carmenére’s high alcohol level warmed me in my chilly living room. This wine is a BIG Sexy Red, and I loved it.

Stay warm,

Mary

[Photo: “Mr. Sniff” by Mário Fernandes, courtesy of Flickr. Montes Alpha Carmenère sent to BigSexyReds for review.]

 

 

Raise a Glass to Grandma (and Gramps)!

Thanks to President Jimmy Carter, the first Sunday after Labor Day is dedicated to our parents’ parents – National Grandparents Day. The day was created by a West Virginia woman named Marian McQuade who, if you look up her photo online, bears an uncanny resemblance to Betty Crocker.

The poet Ogden Nash wrote, “When grandparents enter the door, discipline flies out the window.” So how will you honor your elders tomorrow, September 11?

One website suggests visiting Grandma in a nursing home – pretty ageist, don’t you think? Most grandparents I know would rather spend the day hiking, or playing a game of softball with the grandkids. Mine weren’t quite that active by the time I came along, but I know they would have wanted the celebration to include alcohol.

chablis

Grandma Mihaly was a whiskey drinker – a shot with every meal. She had low blood sugar and said whiskey was better for her teeth than a candy bar. (Makes sense to me.)

My mom was a grandmother, too. For decades she drank “highballs,” usually Canadian Club and soda. But in the mid-1970s she and my dad visited Paris, their first trip across the pond, and Mom came home from that trip a wine drinker. From then on, she always asked for Chablis.

You don’t often hear people order “Chablis” in restaurants and clubs anymore. It’s more fashionable to ask for Chardonnay, which is the grape that makes Chablis.

It’s not as confusing as it sounds. Chablis is a small region in the northern part of Burgundy, France. If you live in Chablis and want to start a vineyard, the only grape you may grow is Chardonnay. (Yes, the French government tells vineyard owners which grapes  they’re allowed to grow, how many vines they may plant per acre, and a lot of other rules that winegrowers in the U.S. don’t have to follow.) Chablis produces some 32 million bottles a year, and you can expect all of it to be deliciously dry.

So, all “Chablis” from Burgundy is really Chardonnay. It tastes more crisp and light than the full-bodied, creamy Chardonnay from California, partly because the limestone soil in Chablis lends a steely minerality to the grapes. Not all wine labeled “Chablis” is produced in Burgundy, but it’s all Chardonnay, and almost all white wine from Burgundy is Chardonnay. (A small percentage of white from Burgundy is made with Aligoté, a less prominent grape variety.)

I guess that is slightly confusing. So let’s keep it simple: if you’re celebrating Grandparents Day, you might want to take the folks a nice bottle of Chardonnay – or Chablis, if they like their white wines a bit more racy. Pair it with goat cheese, maybe a wheel of goat cheese brie with apple wedges and almonds.

Wine Lingo of the Day:  Vitis vinifera = the grapes from which 99.9 percent of all wines in the world are made, according to The Wine Bible by Karen MacNeil. Vitis is the genus and vinifera is the species. Chardonnay, Merlot, Riesling, Cabernet Sauvignon and most other familiar grape varieties are vinifera; out of about 60 species of vitis, vinifera is the only one native to Europe.

Vino ‘View:  It was a warm evening this summer when I cracked a bottle of 2013 Broken Dreams  Chardonnay (13.5 percent alcohol, $18.99) from SLO Down Wines in Napa, so I was glad to discover it was a French-style Chard – meaning, it would have that lemony, mineral quality typical 

broken-dreams-chard-small

of French Chardonnays. It’s fruitier and lighter-bodied than most California Chards; aromas of banana and cantaloupe led the way to my tart, lemony first taste. After a few minutes the wine  mellowed to an orange zest taste with the slightest bread undertone, a pleasant surprise alongside the fruit I was tasting. Dinner with my wine was a salad – greens, chicken,  mandarin oranges and sliced almonds – a pairing that worked. Because of the weather, I was glad the wine didn’t have that thick, tongue-coating sensation, nor did it pretend to be a Sauvignon Blanc – but it is citrusy.

Cheers to you and your grandparents!

Mary

[Chablis photo: “Dauvissat” by D. Potera via Flickr; Broken Dreams photo provided by SLO Down Wines.]

The Art of Wine Tasting

If you’re going to learn about wine, you have to know how to taste it. That doesn’t mean tossing back a big gulp of vino and deciding whether you like it; there are steps and dimensions to tasting, and they get pretty involved. Tasting correctly has nothing to do with whether you enjoy a particular wine; it’s your vehicle for describing the wine to others – and one of the best places to appreciate that process is The Winemakers Studio in Livermore Valley, California, part of the iconic Wente Vineyards.

I was there with other bloggers attending the Wine Bloggers Conference in August, and we got an up-close look at “all the critical decision points a winemaker goes through every day,” our guide told us.

One of the most important aspects of tasting wine is detecting its various smells. Our first session was the Wine Aroma Experience, pictured above, where we took whiffs of pure essences that could have been any fruit, bark, seed, nut, vegetable or spice, and tried to match them with the actual samples on the table. The idea was to “reach back into our memories and bring back experiences” we associate with those smells. Fruits and spices are easiest for me, but spices always trip me up.

Our next stop was Wine & Food Pairing, with a twist: instead of pairing foods with two different wines, we sipped two vintages of the same wine – a 2014 and 2015 Semillon by Cuda Ridge Wines. I’d never tried pairing foods with different vintages of the same wine before, and was surprised at how they influenced the foods differently.

Pairing photo

For starters, the wines looked different – the 2014 was watery-white, while the 2015 had more of a corn-silk hue. Tasting both with crab salad, the 2015’s minerality came through much more than the older wine, which was more mellow with a strong pear taste. With the brie, the 2014 was predictably richer and “bigger” than the 2015, which was noticeably more tart, cutting into the creamy brie taste.

We went on to “Size & Shape Matters,” a session showing how a glass can influence the aroma and taste of the wine. I’ve written on this (and probably will do a blog post on glasses at some point), so I knew the wine in the crystal Riedel glass would taste much smoother and more expensive than the same wine in what the instructor called the “Outback Steakhouse glass.”

Our last class was a blind tasting. Wine was poured into two black glasses – one white wine, one red – and we had to guess which of four varietals each wine was. The answers were Sauvignon Blanc and Cabernet Sauvignon; I missed both because I didn’t think they would give us such obvious choices. I was wrong!

Classes at The Winemakers Studio are open to the public, but you have to book in advance at 925-456-2385. You can take one class or all four, or a special wine blending workshop. Our sessions were abbreviated; plan on one to two hours per class, and have fun with it!

Wine Lingo of the Day:  Fruit-forward = A wine is said to be fruit-forward when tastes of fruit dominate over all other tastes, such as oak, spices or smoke. Some use the term “fruit-driven.” The fruity taste will be most noticeable towards the front of your mouth.

Mark West Black, small

Vino ‘View: As summer ends, I’m not quite ready for the bold Cabs and Zins that I love, but I get a hankering for something red. The perfect compromise is 2014 Mark West Black Pinot Noir (13.5% alcohol, $13.99). The color is a dark wine-red – I once had a skirt that color; we called it “burgundy.” The wine is full-bodied for a Pinot, and I feel some heat as it goes down, though the alcohol level isn’t high. Aromas of smoke, dry leaves and blackberries remind me that fall is almost here, and the taste has a lot of layers – it’s fruit-forward with black raspberry flavor, then dark chocolate, black walnuts, black olives, smoke, and a slight peppery note emerge. There is, as they say, a lot going on in that glass.

Enjoy your holiday!

Mary

[Bottle shot courtesy of Mark West Wines. This bottle was sent by the producer to be reviewed.]

 

 

 

When Wine Bloggers Meet: 8 Takeaways

As soon as I heard about the annual Wine Bloggers Conference, I knew I had to be there – and what a spectacle it was! With about 300 of my new best friends, I swirled, sipped and spit my way through the Livermore Valley and Lodi, California wine country. Here’s a bit of what I learned:

1) Yes, you can appreciate good wine at 8:15 a.m.

image

The good folks at Murrieta’s Well Estate Vineyard prepared a lavish breakfast for us one morning, paired with three of their tastiest wines. “Best of show” for me was The Spur, their primo red blend, which sells for $30/bottle.

2) Those aren’t grapevines, they’re windmills.

You can’t miss the massive wind farm on the fringe of the valley; the freeway cuts right through it. You’ll be surrounded by nearly 5,000 small-ish wind turbines, but they’re gradually being replaced by bigger turbines – it turns out the smaller version kills some 4,700 birds each year, 1,300 of them raptors. The new turbines sit higher and turn more slowly, so they’ll be less dangerous to animals.

3) If you want a career in wine, volunteer at a winery and learn the basics.

Sounds simple enough, but not all would-be winemakers get it. “We get kids coming to us all the time, wanting a job,” Stuart Spencer, program manager at the Lodi Grape Commission, told his audience. “They have oenology degrees, but they don’t know how to hook up a pump.”

4) There’s a “trail” for everything, even plants that don’t get thirsty.

Livermore Valley has a “drought-resistant trail,” showcasing drought-resistant gardens or plants at wineries. California is in its 5th year of drought with no relief in sight (something to keep in mind if you dream of owning a vineyard on the West Coast), and this trail is popular among visitors who garden.

5) “Old vine” in these parts means really old.

It’s a little comical, here in the Midwest, when wineries label their 30-year-old wines “old vine.” In Lodi and Livermore, it’s not uncommon to find century-old vineyards, some dating back to the early 1880s. Now, that is wine with character.

6) No, you’re not in Greece, but go ahead and pretend.

Those tall, skinny, pointy trees dotting the landscape are Cypress trees, a familiar sight in Greece and other Mediterranean countries. It makes sense; Livermore has a Mediterranean climate. At least five species of Cypress grow here, some reaching a height of 65 feet, and they’re gorgeous juxtaposed against palm trees and oaks.

7) Some of the finest spirits around are crafted by artisans.

image

I learned that at the after-hours Spirits Lounge, organized by “whiskyologist” Justin Koury. Two standouts: Few Rye Whiskey, produced by Few Spirits in Evanston, Illinois, and Willie’s Coffee Cream Liqueur by Willie’s Distillery in Ennis, Montana, possibly the best-tasting drink in the history of drinking.

8) Winemakers are generous souls.

This was evident when so many hosted us, led workshops and spent hours talking with us – even though they were in the middle of their grape harvest. They also shared their finest top-shelf wines, most notably Ehlers Estate’s 2013 “1886” Cabernet Sauvignon ($110/bottle) and Livermore Valley’s Lineage ($165/bottle).

I have much more to share about the Wine Bloggers Conference, but I’ll save it for next week.

Wine Lingo of the Day:  Tears = These used to be called “legs,” but if you use that term in front of wine people they’ll think you’re old-fashioned. You can see tears on the inside of your wineglass after you swirl your wine. They’ll be more evident with higher-alcohol wines (say, above 13 percent) and, of course, easier to see with reds. There may also be a relationship between tears and the wine’s age; that’s one of those geeky points experts like to debate. The scientific explanation of tears involves molecules and something called “interfacial tension,” but if I talk about that my brain will hurt and I’ll need someone to bring me alcohol.

Vino ‘Views:  It would make sense to review a California red today, especially since August 28 is  Red Wine Day, but I have Abruzzo on my mind. An earthquake devastated much of central Italy this week. I can’t do much to support the region, but I can pour their wine and send good thoughts for their quick recovery. I’ve chosen a bottle of delicious Borgo Thaulero Montepulciano d’Abruzzo (13% alcohol), a dark ruby-colored wine that leaves thicker, creamier tears than you’d expect for a wine of this alcohol level. The smoky, dark-grape aroma prepares you for smoke and a little leather in your mouth, mixed with ripe plums and a long blackberry finish. The body is medium-light, so in spite of the bold tastes I wouldn’t drink this with anything heavy like steak or sausage. This is more a chicken sausage-with-pasta wine, with lots of Parmesan on top. 

Salute!

Mary

 

In Praise of Cheap Blackberry Brandy

My last few weeks were spent on the couch, nursing bronchitis, doing as little as possible and coughing a lot. There’s not much you can do to comfort a sick person – sometimes an illness just has to run its course – but I did find some soothing relief in a drink I remembered from my childhood: blackberry brandy.

We’re not talking Cognac or Armagnac here. Leave the Hennessy for a better day. When your chest is congested and you’re on your fifth box of tissues, reach for the bottom-shelf stuff. It’s the only kind that works.

Brandy

The word “brandy” is a modern version of the Dutch word, “brandewijin,” or “burnt wine.” Dutch traders in the 16th century distilled their wine to help preserve it while it was shipped to Holland. Shipments also were taxed according to volume, and without the water their shipments were smaller. They intended to add water back into the higher-alcohol liquid on arrival, but once their customers sampled the distilled version, more potent and tastier after being stored in wooden casks, they liked it more than the original wine.

My mom used to pour me a little blackberry brandy when I had a bad cold. She said it would make me feel better – and as it turns out, Mom knew what she was talking about. Brandy, blackberry in particular, has healing qualities that have since been documented, I kid you not. A few things medical researchers have learned:

  • Blackberry brandy is packed with antioxidants, especially vitamin C, which helps protect against damage by free radicals. (For that reason, some advocates say it also helps prevent the spread of cancer, but I think that might be stretching it.)
  • In moderate amounts, blackberry brandy boosts heart health and your immune system.
  • Again in moderate amounts, blackberry brandy helps you to relax. Duh.
  • Blackberry brandy can help with sleep issues. That’s why it’s often served after dinner; in olden days people believed it helped them prepare for sleep.
  • A 2009 study in the journal Food Chemistry showed that the longer blackberry brandy ages, the higher its antioxidant levels.
  • The brandy’s antioxidants have anti-aging qualities.
  • Blackberry brandy contains selenium, a cancer-fighting mineral.
  • Finally, the quality most useful to me this summer: blackberry brandy aids with respiratory issues; it helps to loosen phlegm and mucus. To me, it just feels better than other spirits for a chest cold.

It doesn’t take much before you can feel its healing effects. I usually poured a 1- or 2-ounce shot and sipped on it for an hour or two. And if you’re not sick but want to relax with a drink of brandy, serve it in a stemmed “tulip glass” or “balloon glass,” made of the finest crystal you can afford. Don’t swirl brandy in the glass; that mixes and dissipates its subtle aromas. I like my brandy neat, with no ice or mixer, but if you feel like experimenting, you can find plenty of brandy cocktail recipes online.

Wine Lingo of the Day:  Brandy = distilled wine or fruit juice. When wine is distilled, in simple terms, the water in the liquid evaporates. Without the water, the more condensed liquid has a much higher alcohol level than the original wine. The Paramount brandy in the photo above is 37.5% alcohol, or 75 proof – almost as high-proof as many whiskies.

Vino ‘Views:  Once I started feeling better, my taste for wine returned (thank goodness!). Since it’s been such a hot summer, I opened what I thought would be a crisp white: 2015 Tariquet Classic (10.5% alcohol, $9.99).

Tariquet small

With its low alcohol level, this Gascony creation is a great summer-evening wine – but we were surprised it’s so young, because it tastes much more “together” than that. It’s a blend of Ugni Blanc, Colombard, Sauvignon and Gros Manseng – dry as August and fruity as the tropics. The first taste in my mouth was bananas, then some melon came through, and finally soft citrus. We drank it with fried chicken and coleslaw – a wonderful value and delicious!

Sip in good health!

Mary