The Beer Drinker’s Thanksgiving Table

Turkey day is just around the corner, it’s time to start thinking about what will accompany your feast. Surely there will be wine, but why not have a selection of beers to match your favorite courses as well? America’s first Thanksgiving in 1621 was celebrated with local ale in hand. We must pay homage to that tradition! Add some excitement to your celebration by stocking your fridge with a variety of beers that will enhance the dining experience for your guests.

Remember, as flavor intensity increases throughout your meal, so should your beer pairings. So as not to kill your palate too early, start with lighter beers, and work your way up from there. Here is a list of my favorite beers to bring along to Thanksgiving dinner:

Victory Prima Pils

One of the best pilsners in the land. Victory Prima Pils is elegant and refreshing. Its dry finish and bracing herbal hop bite make it a crowd-pleasing quencher. Serve Prima before the main courses to whet appetites.

Pair With: Salads, snacks, and other appetizers early in the meal.

Bauhaus Stargrazer Schwarzbier

This mystifying black lager pours darker than a moonless night. You will be surprised by its light body and quaffable character. Bauhaus Stargrazer is a session-able choice for the Thanksgiving dinner table. Its silky smooth roast is inviting, ant leads into softly sweet malt-forward notes of chocolate, toffee, dark fruits, and nuts.

Pair With: Heartier, meaty appetizers. Stargrazer’s nutty roast character also plays well with buttered rolls, sweet potatoes and butternut squash. Try it with desserts containing nuts such as pecan pie.

North Coast Le Merle Farmhouse Ale

Crafted along the Shoreline Highway in the scenic coastal town of Fort Bragg, this invigorating Saison-style ale can lead you through most Thanksgiving courses. Exotic tropical fruit and rustic hay-like aromas lead to a lively palate. Fruity yeast notes and a peppery, dry finish show Le Merle’s food-pairing prowess.

Pair With: Earlier courses such as funky cheeses and salads. Le Merle also matches well with the roast turkey or chicken. The spicy, pepper-like, citrus finish latches on to the spicy herbs and seasonings.

Bent Paddle Harness IPA

Bent Paddle’s winter-seasonal is a staff favorite. This IPA features a slightly darker malt profile along with some malted rye and flaked oats. Bold and flavorful with a snappy citrus hop punch.

Pair With: Stronger hard cheeses like Montgomery’s Cheddar. The hop profile also balances saltier pre-meal snacks. The full character of this IPA helps it stand up to bigger courses as well. It won’t get lost amongst more rich, savory flavors. IPAs play well with cranberry sauce, too!

Delirium Tremens Belgian Golden Strong Ale

A truly mesmerizing bottle-conditioned brew, that yields a dense foamy head when poured. Delirium Tremens has a malty nose with yeasty, floral accents. Malty, fruity flavors and a warming alcohol presence lead to a dry, bitter finish. Delirium is an iron fist in a velvet glove.

Pair With: Sweet Potatoes and glazed ham. Delirium also dances with apple and cherry pie.

Schneider Weisse Aventinus Weizenbock

Schneider’s Aventinus is Bavaria’s eldest wheat doppelbock. Pleasant aromatic sweetness greets the senses: caramelized banana, spicy clove, and biscuit-y malt. Aventinus’ flavors are reminiscent of banana bread, brown sugar, caramel, raisins, and cookies. This beer feels perfect on a cool evening.

Pair With: Banana bread pudding or bananas foster. Aventinus is also a nice complement to vanilla ice cream.

Founders Backwoods Bastard Barrel-Aged Wee Heavy

Founder’s Backwoods Bastard is the perfect sipper to round out a satisfying Thanksgiving dinner. Big scotch-like aromas of oaky-bourbon, smoke, sweet caramel and dark fruit suggest the taste that follows.

Pair With: Desserts! German chocolate cake, chocolate ice cream, chocolate truffles, snickerdoodles, etc.

 

4 Autumnal Liqueurs That Need A Home On Your Bar This Fall

There’s nothing wrong with being a seasonal drinker. We love to match our cocktail, beer, and wine choices to fit the weather, and it’s around this time of year that we start craving those toasty, warm, comforting flavors that mirror the sights and smells that come along with autumn. Our liquor lad Tom has compiled a handful of liqueurs—along with some delectable ways to use each of them—that absolutely need a place on your bar this fall and winter. They’re perfect for any holiday gathering, as well as for a comforting treat at the end of any chilly day. Cheers!

Art in the Age Ginger Snap 

Inspired by a medieval German Monk recipe, this USDA organic spirit tastes just like a ginger snap cookie. Made with blackstrap molasses, fresh ginger, vanilla, cinnamon, and other baking spices, this is the perfect interpretation of sweet delicious ginger.

Ways to drink it: On its own, in rye, bourbon, or rum; in apple cider, or use it to make a boozy icing for your gingerbread cookies.

Cocktail: Dark and Snappy

1oz Ginger Snap Liqueur

1oz Myers Dark Rum

4oz Fever Tree Ginger Beer

St. George Spiced Pear Liqueur 

In 1982 St. George opened its doors in Alameda, California as the first small craft distillery in America since Prohibition. While they make four award-winning gins, three pear based vodkas and a plethora of liqueurs, the one that stands out during the fall season is their Spiced Pear. Made from a pear brandy base with luscious Bartlett Pear juice added, this low alcohol spirit is spiced with cinnamon and clove to make it a warm and cozy autumn tipple.

Ways to drink it: On its own, in apple cider, with bourbon or dry scotch, or glaze a ham with it.

Cocktail: The Scottish Pear

2oz Bank Note Blended Scotch

¾oz St. George Spiced Pear Liqueur

2 Dashes Angostura Bitters

Serve in a coupe glass

Sortilege Maple Rye Liqueur 

Consisting of two parts Canadian Rye Whiskey and one part Grade A maple syrup, this delicious spirit comes straight from the maple syrup heartland: Quebec. Its slightly spicy rye base is balanced out by the sweet, luscious maple.

Ways to drink it: on its own, as a simple syrup in any cocktail, with bourbon, or drizzled on pancakes.

Cocktail: Breakfast Old Fashioned

2oz Evan Williams Single Barrel

1oz Sortilege Maple

5 dashes of Fee Brothers Black Walnut Bitters

Du Nord Apple

Du Nord Apple is made right here in Minneapolis’s Seward neighborhood, with apples from a 66 acre orchard in Lake City, Minnesota. The result is a sweet but subtle apple flavor, fresh from the fields of the north to your glass.

Ways to drink it: on its own, in bourbon, warm mulled apple cider, with ginger ale, or with sautéed apples drizzled over vanilla ice cream.

Cocktail: A La Mode

2oz Apple Du Nord

1oz Heavy Whipping Cream

Drop or two of Vanilla Extract

A pinch of Nutmeg

 

The Road Less Traveled

If it ain’t broke, don’t fix it.

Stick with what works.

Go with the tried and true. 

Expand your horizons.

Of the thousands of choices available to us these days, it’s easy to get overwhelmed. And when we get overwhelmed, the most common reaction is to shrink back to safety. We walk in feeling confident, bold, and daring… until we see 100 different Sauvignon Blancs staring us down. Rather than struggle through deciphering which one we’re going to like, our hand involuntarily reaches for our Ol’ Reliable, Kim Crawford. It’s familiar, comfortable, and we know exactly what we’re going to get in our glass.

Of course, “comfort brands” like Kim Crawford, Kendall-Jackson and Apothic Red drive sales in almost every store. These names have built themselves up to be household brands that people have come to know and depend on. But if we relied only on these labels, there would be no reason to have any other choices. It would be safe and predictable, but… super boring.

Wine isn’t a necessity in life. It exists today to delight and satisfy us. In our technologically-advanced winemaking world, we have a plethora of well-made, unique, interesting, and enjoyable wines from several different countries, thousands of producers of all types and sizes, and thousands of different microclimates. One of the most incredible things wine has to offer is this wide bevy of influences, all working together to create something wholly unique. If you’ve made the choice to drink wine in the first place, why wouldn’t you want to discover the crazy, special things it has to offer? You don’t watch the same movie every week. You don’t read the same book over and over again. Why should you have to stick to the same old rotation of beverage choices?

We’ve compiled a short list of some of our favorite “substitution wines” to help you break out of your comfort zone. The wines are similar, of course, but they’ll play a slightly different tune than the wine you’ve stuck with for far too long. All that’s required is an open mind and a spirit of adventure. With some things in life, it’s good to stick with the tried and true. But with wine, you could be missing out on some tasty—and sometimes awe-inspiring—experiences.

And as always, our staff would love nothing more than to chat about all the wonderful choices out there!

  • The empire of Kendall-Jackson, which has been on a buying spree of premium-quality wineries up and down the west coast this year, has built up its Chardonnay to be a reliable, consistent bottle year in and year out. Its luscious fruit flavors and hints of toasty oak are signature markers of this textbook California Chardonnay. Those same luscious fruit flavors and full, round body show up in the Lafage “Centenaire” Blanc, hailing from Roussillon in Southern France. Coming from Grenache and Roussanne vines that are well over 50 years old, the ripe orchard fruit notes are just as opulent and smooth as KJ’s Chardonnay!
  • For years, Meiomi Pinot Noir has delighted wine lovers with its sumptuous, intense flavors that seem to make other Pinots pale in comparison. Its silky-smooth texture, baked fruit and spice character make this a standout in a crowded field. Translate these same qualities to the Old World, and you’d be surprised how well Tres Picos Garnacha fits the bill! Packed with undulating layers of ripe red fruit and well-placed notes of clove and vanilla, it retains a lithe, supple nature and a delectably long finish.
  • Where would we be without Apothic Red? A “gateway” red blend for many new wine drinkers, this is a hedonistic, too-easy-to-drink sipper that’s equivalent to candy in a wine glass. If you’re looking for a tiny step in a drier, less sugary direction but want to retain that intense, beautifully concentrated fruit, Margarett’s Vineyard Romer Red is made up of a similar “kitchen sink” blend of grapes. This tasty wine is structured, bold and accentuated by spice—a more grown-up version of Apothic.
  • LaMarca Prosecco’s iconic baby-blue label brings festive flair to any gathering. The fizzy, fruit-forward, daintily sweet nature of this Italian sparkler is perfect for mimosas, Bellinis, or to go along with any starter course. If you hop on over to France, you’ll find a profusion of economically priced French bubbly (which includes basically everything produced outside the region of pricey Champagne). One such alternative is the Fleuraison Blanc de Blancs: zippy, light on its feet, and ridiculously tasty. A little more refined and less heavy-handed in fruit quality than Prosecco, the Fleuraison also works well in cocktails or as a gorgeously bright reception bubbly.
  • Did you know that Kim Crawford is actually a guy? Whoever he is, he sure has a knack for creating wines with international appeal. This Sauvignon Blanc is so popular that when you walk into the wine shop looking for “that Kim wine,” everyone knows what you’re talking about. Bold, in-your-face tropical fruit jumps out of the glass with that stereotypical New Zealand grassy/peppery note hiding in the background. But if you’ve had your fill of over-the-top Kiwi Savs and have a hankering for a gentler version, head over to sustainably-farmed Quivira Vineyards in California’s famed Dry Creek Valley. Balanced, clean and linear, this zippy white retains its refreshing acidity and juicy citrus notes from mineral-rich soils, and the cooling influences of the nearby Pacific Ocean. Quivira’s claim-to-fame is their commitment to sustainable, organic, and biodynamic farming methods, with the aim to create balanced and harmonious wines at every price point.

Cheers to new wines, new experiences, and getting out of your comfort zone!

France44 Goes To The Great American Beer Festival

image2-1Written By: Bennett Porter – France 44 Beer Guy, Certified Cicerone®

The Great American Beer Festival – America’s reply to Munich’s Oktoberfest – is the second largest beer festival on planet Earth. Every October over 60,000 attendees from around the world flock to the mile-high city of Denver, Colorado to celebrate all things beer. Because of France 44’s commitment to continuing staff education, Zack and I were lucky enough to attend this year’s festival.

When embarking on a journey to America’s greatest beer festival, it feels like Christmas morning. My alarm was set for 3 a.m. but I hadn’t hardly slept a wink all night. By  6 a.m. our plane’s wheels were kissing the runway goodbye. Upon landing we maneuvered our way to Timberline Grille,
per a recommendation from our Odell rep. It was well justified, our spirited server Roger instilled some energy in our veins. With a tex-mex breakfast, Odell suds and some good conversation, we were ready to take on the weekend ahead. Odell Brewing’s super cool CO Manager Ryan picked us up shortly after and we bee-lined it to Ft. Collins.

Odell Brewing’s craftsman-style architecture rises from the earth in eastside Ft. Collins with splashes of farmhouse red and stone slab. Founded in 1989, Doug and Wynne Odell’s brewery precedes its larger neighbor, New Belgium, by two years. Over a decade of passionate home-brewing led the couple to leave Seattle’s crowded brewing scene for the fresh water supply in Ft. Collins. Their flagship Scottish-style ale, 90 Shilling, remains a top-seller to this day. Beyond their solid year-round line-up is an impressive number of delicious microbrews. Jolly Russian, the rum barrel-aged imperial stout, is thick like molasses and packed with notes of cocoa, coffee, dried fruit, oak, and vanilla. (Hint, hint, it’s now available here at France 44). We toured the brewery with its shiny-new canning line, capable of packaging beers three times faster than the bottling line. Skipping across the patio, we entered Odell’s new barrel-aging facility, “Westwood”. With permission from our guide, we were able to pull nails and try aging beer fresh from the barrel, what an experience! Before we knew it, it was time to head south to Denver for Thursday’s opening session of the Great American Beer Fest.image5-1

Walking into the Colorado Convention Center during GABF was serious sensory overload. Hordes of us thirsty beer geeks were herded into roped off sections of a line to prevent stampedes. A throng of bagpipers bellowed celebratory tunes over the rumbling crowd. We tried to strategize our tour through the festival, but when the gates open, plans tend to fall apart immediately. The best course of action was to wander in search of the new and different. Rushing through the entrance led us to our first stop, the “Meet the Brewer” Hall. Comprised of roughly five separate blocks, this hall is where you can interact with the people behind the beer. Because of the scale of this festival, most booths are staffed by “green shirts” – outside volunteers. We tasted through a handful of Colorado’s younger breweries then headed for our targets. Funky Buddha Brewing from Ft. Lauderdale, FL was a personal favorite from my last GABF experience, and once again they didn’t disappoint. If you are looking for Willy Wonka-like beer, this is the place. The “No Crusts” peanut butter and jelly brown ale and “Last Snow” coconut coffee porter were clear highlights. Fremont Brewing out of Seattle, WA is also doing some great things. The Bourbon barrel-aged Dark Star and Field to Ferment fresh hop Pale Ale were wondrous. We tasted beer from coast to coast, and after a few hours our palates were weary. Luckily, Downtown Denver has some good eats, and Cheba Hut’s toasted subs evened our keel.

We awoke to a beautiful, sun-drenched Friday morning. After a much needed brunch and some urban exploration, we strode to the McNichols Civic Center – an ornately finished building located just a stone’s throw from the state capitol. Here is where Pints for Prostates hosts their annual fundraiser, the Denver Rare Beer Tasting, my favorite event of GABF weekend. With merely 54 breweries pouring, this event thrives on quality, not quantity. The Rare Beer Tasting features some craft beer “whales”, a term describing brews that are extraordinarily delicious, small-production, and near impossible to find. While nearly everything we sampled was top-notch, there were a few standout performances. Sour beers reigned supreme: Casey Brewing & Blending’s Attika Cherry, Yazoo’s Deux image3-1Rouges Cassis, Russian River’s Intinction, and The Lost Abbey’s Duck Duck Gooze, to name a few. Deschutes poured their previously unreleased Black Butte XXII Reserve. Once again, Funky Buddha and Fremont brought out the big guns. Call to Arms Brewery won the prize for best beer names: “Shirtless Putin Nuzzling with Dolphins” and “Frightened Baby Chipmunk” caught me off-guard. If you plan on heading to GABF, this tasting is an absolute must-do.

With plenty of daylight remaining, we had to check out Denver’s remarkable craft beer bar scene. Freshcraft was pouring a list so diverse that it was easiest to check out their up-to-the-minute-refreshed tap list online. After was Wynkoop’s, a massive taproom that seemed to be the local favorite. Down the street, Star Bar was hosting a Wicked Weed and Melvin tap takeover, our favorite stop of the night. Wicked Weed makes a stunning peach sour that went down a bit too easy. Melvin, from Wyoming, brews some of the best IPAs out there period. As icing on the cake, their delivery truck is a tricked-out school bus with off-road tires and a hydraulic lift in back. Take note, all other breweries.

Saturday’s day session of the festival was a hoot. Beer, beer, then more beer. We waited in the longest line of the day to try Scratch Brewing’s mushroom-infused beers. How does a Chanterelle Biere de Garde sound? In my mind, they took the cake for innovation. The musty, herbal, earthiness of mushrooms finds a harmonious balance in farmhouse-style ales. Sam Adams poured their famed Utopias, one of the strongest beers in existence, with brandy-like character. Oskar Blues held a funky-fresh silent disco where every dancer gets their own headphones with all of them playing the same tune. I dare you to listen to Midnight Star’s “Midas Touch” and try to resist grooving along. After plenty of sampling and dancing, the session came to an end and we said farewell to the festivities of GABF.

A relaxing final day in Denver was spent watching the Vikings move to 5-0 (SKOL!!!) and checking out a few of Denver’s taprooms. Crooked Stave is a highly-regarded producer of wild and sour ales, their taproom is sure to satisfy any beer geek’s desires. You can image1-1find some of their beers here at France 44. Try the wild saisons “Vieille” and “Surette”: they’re funky, dry, acidic, and super refreshing. Great Divide just completed the construction of a brand-new production brewery that has a cozy little taproom. The Yeti Imperial Stout variants are the perfect motor-oil stout for a frosty fall evening.

With the final day in the books, we boarded for the flight home to Minneapolis with bags full of memories. Denver and the Twin Cities share a lot of similar vibes: kind people, fascinating architecture, a thriving arts scene, and (most notably) an inspiring food and beer community. Denver’s beer landscape is a model on which others can learn from. People in this city live for the stuff. It is electrifying to converse with others who share your passion, and who can pass on their knowledge. Though we are still playing catch up, Minnesota’s beer community has exploded in recent years. Never before have there been so many quality local beers available. Thank your local brewers and brewery staff! They put in long, labor-intensive hours so we can kick back with a barley pop (Had to squeeze my favorite beer moniker in here somewhere). Our home state fared well in competition. Major props to Surly and Summit for each bringing home the gold!

Here are the GABF Medal winners that you can find here at France 44:

Summit Extra Pale Ale – St. Paul, MN: GOLD, Classic English-Style Pale Ale

Surly Barrel-Aged Darkness – Brooklyn Center, MN (Not currently avail.): GOLD, Barrel-Aged Strong Stout

Bell’s Expedition Imperial Stout – Comstock, MI: GOLD, Aged Beer

The Bruery Mischief – Placentia, CA: GOLD, American Belgo-Style Ale

Brewery Ommegang Witte Ale – Cooperstown, NY: GOLD, Belgian-Style Witbier

AleSmith Old Numbskull – San Diego, CA: GOLD, Barleywine-Style Ale

Kona Longboard Island Lager – Kailua-Kona, HI: SILVER, Dortmunder-style Lager

Wasatch Apricot Hefeweizen – Salt Lake City, UT: BRONZE, Fruit Wheat Beer

Widmer Omission Lager – Portland, OR: BRONZE, American-Style Lager

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Go High West, Young Man

As the old proverb says, “Go High West, young man.” This cutting-edge spirits producer has been a France44 favorite for as many years as they’ve been around. They’ve continually impressed with their forward-thinking, innovative products while still retaining the classic American spirit in their bourbon and rye whiskeys.

We’ve worked with High West to select our very own single barrel of Double Rye! Whiskey, complete with the France44 exclusive sticker and brand new bottle. One of just three single barrels to come to the state each year, this is definitely a rare and fleeting bottling. The whiskey itself is a blend of two-year 95% rye whiskey and 16-year 53% rye. But what makes this unicorn bottling so special is that it’s finished in Manhattan barrel.

That’s right—High West takes an old rye barrel, fills it up with rye whiskey, sweet vermouth and bitters to make a gigantic 55-gallon Manhattan. After letting it mellow and age together for 120 days, the concoction is bottled and sent to us to sell to you so you don’t have to go through the struggle of making your own Manhattans! Check out the High West 36th Vote Barreled Manhattan to see the finished product.

After bottling up this giant Manhattan they take that cocktail-soaked barrel and finish the France44 Single Barrel in it for 15 long months before bottling it up at a busty 101.4 proof. This super spicy rye is boasting voluptuous notes of mint, clove, and cinnamon up front with the Manhattan barrel imprinting candied orange rind, cocktail glazed cherry, and vanilla notes. This beauty is perfect neat or in a cocktail.

Come get this rare bottling while you can—after all, fall is bourbon season!

How Merlot Can You Go?

There isn’t a person in our current wine-drinking generation that hasn’t heard those fateful words: “I am NOT drinking any *@#&ing Merlot!” Heck, maybe you’ve even said them yourself. (Bonus points if you actually remember who said them and in what context…) It’s baffling to think that one line from one movie over 10 years ago could do such damage to an entire industry, but hey, that’s the power of the media. On the upside, a lot of bad Merlot producers didn’t have a market anymore. On the downside, a lot of good Merlot producers… didn’t have a market anymore. And since Mr. Giammatti’s character claimed to love Pinot Noir so much, guess what replaced the “bad Merlot” market? Yep—bad Pinot Noir.
 
Friends, Merlot has sat in its time-out corner for too many long, lonely years. It’s learned its lesson. It’s come into a new season, and is ready to show you what it has to offer. Do you like beautiful, ripe, plummy dark fruit? Do you like full-bodied, well-balanced, structured wines? Do you prefer dry wine? Do you enjoy Bordeaux from time to time? Guess what: you’re totally into Merlot. No more suspicious sideways glances (pun intended). We dare you to give it a second chance, and it all starts with this bottle.
Coming from a Paso Robles producer already known and loved well at France44, this new release is 100% Merlot, and 1000% delicious. The Rabble Wine Company gets back to the foundation roots of good, solid Merlot: no fancy new oak, no over-the-top sweet fruit character, no ballooning alcohol. The dark berry and plum notes of this classically-styled Merlot are accented with hints of baking spice, mocha, and fresh-ground coffee bean.
 
To really get the full effect of the magic of this Merlot, bring a bottle over to the cheese shop and plop down with a couple friends, a hunk of blue cheese, and one (or several) freshly-baked baguettes. The wine and the gorgeously funky flavors of the blue cheese play off each other to bring out luscious flavors of near-bursting blueberries, plump blackberries, and just the right amount of spice. Only one question remains: how Merlot will you go?

Talisker Storm and the Rebirth of NAS Whisky

talisker_email

In recent years people worldwide have been drinking whisky of all types at a nearly exponential rate, so much so that distilleries are having a hard time keeping up with production. One thing people have clung to for the last few decades when purchasing, drinking, describing, and recommending high-end whisky is the age statement on the bottle. 10, 12, 18, and 21 year single malt scotch have become household staples when evaluating how special a whisky is. However, to meet demand, many new types of single malt are void of age statements of any kind. We call these NAS (Non Age Statement) Whiskies. Around 90% of all whiskies around the world are NAS and single malts are the new frontier. An age statement on a bottle is indicative of the youngest whisky in the blend. Take Glenlivet 12 year for example: all the malt in the blend is at least 12 years old. This is why most countries and some U.S. markets now have Glenlivet Founder’s Reserve, their new NAS version (soon to hit the Minnesota market). Products like this allow for more shelf stability, but also give the distillers and blenders more room to explore and create unique takes on their signature malts, blending the old with the young.

 

Talisker Storm hit the U.S. market in the spring of 2013. It was greeted with a mix of excitement from fans and skepticism from traditionalists, marketed as a bolder version of Talisker’s signature 10 year with more maritime sea salt, smoke, and sweetness. There are many aspects besides age statements that affect the end product. Two major elements are the types of casks (ex-bourbon, sherry, port, rum, etc.) and the land from which the malt is distilled and aged. Talisker Storm definitely falls into the latter category as this is the perfect example of an island scotch with almost spicy sea salt, billowing smoke, and light toffee sweetness: classic Talisker in profile, only much bigger. In the winter of 2013, Talisker Storm won Highland/Island Single Malt of the Year, as successful a debut as possible. Priced at $60 (equal to its classic 10 year counterpart), the whisky did not seem to catch anyone’s attention, so now, to prove to everyone Talisker Storm’s quality, we have it at the low price of $37.99. With the overall price of scotch as high as it is right now, there is no better deal out there. Come on in and try this beautifully complex single malt on the tasting bar, perfect for the fall season!

Nothing/Everything Changes: The Story of Overgaauw

There are 8,838 miles between Stellenbosch, South Africa and Minneapolis, and David Van Velden can tell you about each one of them. Visiting us all the way from one of the world’s most southerly wine regions, David will be behind our wine tasting bar this weekend (September 23-24), pouring his family’s estate wines from Overgaauw. Winemaker visits are some of the most exciting things to experience, so we highly encourage you to come and taste, listen and learn from one of South Africa’s most dynamic young winemakers!

South African wine has had an interesting “coming of age” story. Many of its vineyards were planted well before Bordeaux was even a thought, but yet it’s still considered a “New World” winegrowing area. For too many years it was synonymous with poorly made, mass-produced Pinotage wine—the grape that was heralded to be the distinctive calling card of South Africa, only to be the bane of the country’s wine industry. But as time went along and the dissatisfaction for mediocrity grew, a new generation of South African winemakers emerged, ready to revitalize the wine industry. They left for Australia, the U.S., Germany, and France, thirsty for knowledge and experience that they could take back to their homeland.

This notion of leaving, learning and returning has always been very important to the Van Velden family of Overgaauw Wine Estate, known to many internationally as one of the “first families” of Cape wine. Because of David (senior) Van Velden’s stint in Bordeaux as a young winemaker in 1969, he instituted the use of small French oak barrels for his wine—the first winery to do so in South Africa. He was also the first to champion Merlot and make a 100% varietal wine—a grape previously only used in blends. But most importantly, he dove into soil analysis and mapping out soil types in order to determine the best varietal for each vineyard, ending up replacing most of his white grapes with red grapes better suited to the land.

Now, David Van Velden (junior) has taken over the reins as head winemaker. Having grown up crawling between grape vines on the family estate and trying his first wine at age 6, it’s safe to assume that winemaking runs through his veins. His passion is centered on making wine that speaks of the land it comes from and building off his father’s zealous work in the vineyards. Judicious oak usage and meticulous vineyard management have been important tenets in his tenure at Overgaauw, along with keeping his fruit pure and balanced—retaining a classic, traditional style while still riding the waves of innovation and change.

As the song goes, The more things change, the more they stay the same—a lyric that rings true and proud for the Van Velden family. This important “family of firsts” has become an unshakeable pillar of Cape wine, and one of the many reasons South Africa has such an exciting future ahead of it.

For The Love Of Wine (And Golf)

Golf legend Davis Love III will lead the U.S. as Captain for the 2016 Ryder Cup, held at the Hazeltine Golf Club in Chaska starting September 27th. But when he’s not on the course, he’ll be making a stop at the France44 tasting bar! He’ll be featuring his Love Family Farm wines: Aledru Chardonnay and Red Blend.

aledruchardA refreshingly crisp Chardonnay done in a modern-Chablis style, the Aledru Chardonnay has a smooth, rich taste profile that features honeyed and tropical peach flavors. Fermented mainly in stainless steel, it is vibrant, fresh, and will go beautifully with any number of dishes.

The Aledru Red Blend consists of 48% Shiraz, 24% Mourvedre, 19% Petit Verdot, 5% Grenache and 4% Pinotage. It’s an elegantly complex wine with cassis, blueberry, blackberry, cherry, dried herb, cinnamon and hints of cigar and leather aromas. It was fermented in stainless steel and then aged for 12 months in French and American oak.

Love’s passion for wine mirrors his passion for golf. The Aledru wines are characterized by balance, depth, and precision of style, and the quality of winemaking is apparent in both the Chardonnay and Red Blend. But apart from fancy words and classy labels, only the wine can truly speak for itself—so stop by our tasting bar this Friday to meet both the legend and the wine!

“Prost!”

Germany’s familiar stein-accompanied toast to greetings, celebration and good will carries stronger significance this time of year. Oktoberfest, Germany’s grandest folk festival, is commencing in just past a week’s time. Clearly the world’s most famous event for beer consumption, it’s also a celebration of autumn and the harvest.

Oktoberfest merriments have been Bavarian tradition for over 200 years. In 1810, King Maximilian hosted a festival to celebrate the marriage of his son Prince Ludwig to Princess Therese. Horse races were held at what is now termed “Theresenwiese”. Free beer and food was consumed in generous quantities. It was so spectacular that Munich adopted it as an annual festivity. Despite its name, Oktoberfest is celebrated mostly in the last two weeks of September, ending on the first weekend of October. This year, at noon on September 17th, Munich’s mayor will tap the first keg proclaiming, “O’Zapft is!” (It is tapped!).

A regulation “Maßkrug” stein holds a Maß (pronounced mas) amount, one litre of beer. What kind of beer? The dominant beer styles at Oktoberfest have been subject to adaptation and innovation across time. Before refrigeration, Märzen beers were produced in the waning cool of spring to last the populous through summer until the winter brewing season resumed. Much of the spring beer was thus consumed at the festival. These initial Märzen beers were typically dunkel (dark) lagers. Their darkly kilned malt offered a slightly roasty overtone. Adoption of modern kilning and refrigeration led to lighter-style lagers that could be brewed year-round, rendering the term ‘Märzen’ useless.

It is storied that in 1872, Spaten’s Schottenhamel beer tent ran dry of dunkel. To keep the beer flowing they poured kegs of a strong Vienna-style lager. Though quite pricey, Spaten’s Ur-Märzen was an instant hit. This amber-hued malty style was of bock strength but still very quaffable. Oktoberfest lagers remained high octane through the end of the 19th c., eventually losing strength during both World Wars. Märzen lagers of the 20th c. became reddish-brown and of moderate strength. It is in the last two decades that golden lagers have taken the reigns as the most popular Oktoberfest accompaniment.

The festival’s strict beer regulations mean only breweries within Munich are allowed to serve beer, including: Augustinerbräu Mϋnchen, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner and Spaten-Franziskaner Bräu. However, those rules only apply in Munich! Many German and American craft breweries have created exceptional examples of Oktoberfest lagers. Following are some of our seasonal favorites:

Paulaner Oktoberfest-Wiesn: 6pk – $9.99 //  Brewed and distributed to the United States but once a year to honor Oktoberfest. Paulaner’s Wiesn is of the golden variety, full-bodied yet super mellow. Fragrant noble hop aromas and a clean, seamless maltiness please the senses. The Oktoberfest-Wiesn is currently the most popular beer at Oktoberfest.

Ayinger Oktober Fest-Märzen: 500ml – $3.49, 4pk – $9.99 //  A perennial favorite of the France 44 staff, this is one seductive lager. Incredibly smooth, you’ll find yourself sipping it without intention. A slightly sweet, malty nose with notes of dark bread, raisins, tea, and honey. The palate is serene: balanced caramel-y malt with a touch of spicy, herbal bitterness. Truly one of the best you’ll ever try.

Aecht Schlenkerla Rauchbier Märzen: 500ml – $4.99 //  A common belief in Germany is that you cannot say you have visited Bamberg if you haven’t been to the Schlenkerla brewery. Their specialty Märzen-style Rauchbier (literally smokebeer) is unique and aromatic. Schlenkerla kilns their malt with fire from beechwood logs, lending a noticeable smoky campfire aroma. Matured in centuries-old cellars, it tastes mellow yet magnificent. Woody smoke, coffee, tobacco, and bacon-like aromas greet your senses. In the face of its intense nose, the palate is much cleaner and light-footed: malty notes of caramel, chocolate, earthy smoke and a slight salinity. It’s surprisingly smooth and quaffable! Try this delicious brew if you’re in for an adventure off of the Märzen style’s well-beaten path.

Bauhaus Schwandtoberfest: 4pk 16oz Cans – $7.99 //  Don your finest lederhosen or dirndl and crack a Schwandtoberfest! This Minnesota craft take on the festbier balances rich, toasty malt with a crisp hop bitterness. Floral, tangerine and orange blossom aromas. Caramel, toffee and bread crust flavors. Consider this a well-done, fresh take on the Oktoberfest lager!

Great Lakes Oktoberfest: 6pk – $9.49 //  Rustic and autumnal. Great Lakes Oktoberfest is Über smooth with vibrant malt flavor and a flourish of noble hops. Pours copper with great clarity. Because it’s American, expect a little crispier hop finish. This is a crowd-favorite!