Drink Archives - France 44

Your Guide to the Holidays at France 44

We’re just a couple weeks away from Christmas & Hanukkah. Like every year, we’re finding ourselves looking for those last minute gifts for friends, family, our many many games of White Elephant & Secret Santa.

So, here we are with our annual gift guide. Some brand new cocktail gift boxes, TONS of cooking & wine classes, super special cheeses, exclusive bourbons. There’s a little something for every person and every budget in here.

And as always, if you’re not seeing what you’re looking for, fill out a Custom Gift Request form on our website and we’ll find you the perfect option!

Gift Boxes & Accessories

NEW: WHISKEY COCKTAIL KIT

This whiskey box gives you all the tools to master two classic cocktails: the Maple Old-Fashioned and the Manhattan. Just add an orange!

BLIND WINE TASTING KIT

Welcome to the world of blind tasting! Everything you'll need to blind two delicious wines is included in this kit. We'll guide through the process of blind tasting, and you'll come out a more experienced taster!

CHEESE & WINE DELUXE

The perfect gift for anyone who loves to eat great cheese and drink great wine! We’ve selected a few of our favorites and paired them with amazing Minnesota honey, organic crackers, and more.

NEW: GLASSWARE & ACCESSORIES

We have a brand new selection of glassware, linens, cocktail cart accessories, wine books, and more in the store! The absolute perfect gifts for the cocktail lovers in your life,

Experiences & Education

COOKING CLASSES

We offer hands-on cooking classes in our Event Space ranging from pizza to gnocchi and even chicken butchering, all taught by our network of excellent local chefs! You can either gift tickets to a particular class, or a 'gift a class' card to be used for any offering!

WINE CLASSES

We taste so many new wines every single week in this store, and we love nothing more than the opportunity to share them with you in our classes. Each class focuses on a region or theme, and always offers a guided tasting of several wines paired with cheeses from our shop. You can either gift tickets to a particular class, or a 'gift a class' card to be used for any offering!

WINE CERTIFICATIONS

Whether you are looking for professional training or just thoughtful imbibing, France 44 Wine & Spirits Education is your home for inclusive, accessible learning about all things fermented. We have a set of wine certification classes beginning January 11th! Learn more here about our wine education opportunities HERE!

Cheese & Wine Subscriptions

CHEESE OF THE MONTH CLUB

Each month our mongers work tirelessly to source unique and delicious cheeses for our club members. In each box, members will receive three pieces of cheese; the styles will vary from month to month according to a new theme.

WINE OF THE MONTH CLUB

Each month, members of Wine of the Month will receive three bottles of wine, tasting notes, and suggestions for further exploration. The wines will follow a new theme each month - a varietal spotlight, a region, a holiday or even a single producer.

WINE DISCOVERY CLUB

In this club, we focus is on small-production and artisanal-quality wines, each with a unique story behind them. Members will receive a case of wine every other month, with detailed tasting notes and the opportunity to come in and taste the wines at our bar!

Gift Cards

FRANCE 44 GIFT CARD

Still can't decide? We have gift cards available for use at France 44 Cheese, France 44 Wines & Spirits, St. Paul Cheese Shop, & St. Paul Meat Shop.

GIFT A CLASS

Give the gift of education & experience this holiday season with a class at France 44! We have more classes on our calendar than ever before. Coming up early 2024: Wines & Cheeses of Italy, The Art of Scotch, Baguette Making, and more! Not sure which class to choose? No problem. Buy a "Gift a Class" gift card!

WSET GIFT CARD

Give the gift of education! These eGift Cards may be used
toward any WSET class through France 44 Education. Choose
an amount and include a personalized message!

Scotch Whisky: A Journey Through the Spirit of Scotland

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

One of the best parts of working in this business is getting to sell products from all over the world – bottles of liquid that tell a story, give a sense of place, and hopefully lift your spirits. This week’s feature, Scotch whisky, is one of those products whose flavor and aroma really evoke imagery of a faraway landscape – one with grassy mountains whose slopes descend into deep lochs; craggy coastlines dotted with remnants of fortresses.

Scotch whisky is more than simply an intoxicating drink — it’s an embodiment of Scotland’s history, tradition, craftsmanship and mystique. Scotch production traces back over half a millennia, and over time it has become wholly intertwined with the country’s culture and economy. Its storied distilleries are scattered across varied geography, from the flatter Lowlands, to the rolling Highlands, within the valley of the river Spey, down to the Campbeltown peninsula and up across its numerous coastal islands.

Perhaps the most fascinating thing about Scotch production is the significance of regionality. All Scotch distilleries making single malts utilize the same three ingredients: malted barley, water and yeast–yet across Scotland’s several whisky-producing regions the difference in results is profound! Like a fine wine, Scotch whisky picks up a certain terroir from its surroundings. These characteristics are further modified by the experience and art of the distiller. Subtle differences in malting, fermentation, distillation cuts, use of peat, and barrel choice will all play a role. The spectrum of resulting characteristics is wide–from delicate, fruity and floral to full-bodied, chewy with a meaty smokiness.

To paint in broad strokes about the characteristics of Scotch from different regions, here is what you can generally expect:

Highlands: The largest geographical region of Scotch production, and consequently offers the greatest variety, from light and floral to rich and peaty.

Islay: Prevalent locally-grown barley and peat bogs have made this island famous for its bold, smoky, and peaty whiskies that often possess a coastal, maritime character.

Speyside: Home to Scotland’s most well known distilleries. Its whiskies tend to be sweeter and fruitier, often with notes of honey, vanilla, and apple.

Lowlands: Influenced by its closer proximity to Ireland, whiskies from the Lowlands are generally more delicate, with floral and grassy notes.

Campbeltown: Once a thriving whisky hub, this region now produces a small amount of distinctive whiskies, often with a briny, peaty flavor.

Islands: Not an official region, but this category includes whiskies from various islands like Skye, Orkney, and Jura, with flavors that range from light and floral to rich and smoky.

The variety of flavors found in Scotch means that you can find a whisky for almost anyone. They make a great gift for the novice or connoisseur. Below are a few of our favorites!

scotch scotland whiskey

The Beaujolais Renaissance & Arrival of Beaujolais Nouveau

Beaujolais, and its signature grape Gamay, has experienced a remarkable resurgence over the past two decades. What was originally considered by many as a pleasant, if boring, wine has seen an explosion in popularity (and price).

Gamay shares some of Pinot Noir’s elegance but is far less finicky, thriving in a variety of conditions. This adaptability allows it to produce everything from fresh, fruity table wines to complex bottles, depending on how it’s cultivated. When treated with care and a deep respect for terroir, Gamay reveals its true potential: a perfect balance of vibrant fruit, tannin, and warm spice.

Thanks to the dedication of producers who have championed Beaujolais as a serious wine region, we now enjoy an incredible diversity of styles.

So, why are we highlighting it this weekend? Two reasons:

The coveted Duboeuf Beaujolais-Villages Nouveau has arrived! This limited-production vin de primeur is fermented just weeks before its release on the third Thursday of November. It’s young, fruity, and a beloved holiday tradition for Beaujolais enthusiasts.
Beaujolais pairs PERFECTLY with turkey. Seriously, this is the wine you need for Thanksgiving. We’ve got a range of styles, prices, and flavor profiles for you to choose from!

Here are a few of our other favorites right now:

beaujolais beaujolais nouveau

A Beginner’s Guide to Wine Service

TK Mehlhaff

TK (she/her) is part of our wonderful wine team and has her WSET Level 2 Certification in Wines. Thank god, wine is gluten free! TK is proudly Deaf & an LGTBQ ally, and can communicate with you either in sign language or with her phone's text notes. She enjoys learning about wines and how they pair with food, and off duty, is a dog mama and loves to spoil her fur baby, Marv.

With Thanksgiving coming up in less than a week, we wanted to take some time to talk about serving wine to guests. It can be intimidating at first, you might wonder if you’re doing it right. And common missteps, like serving red wine too warm or overfilling glasses, can impact the wine’s aroma and flavor. Thankfully, mastering wine service is simpler than it seems. With a few easy tips, you’ll be serving wine with confidence in no time. So here’s a straightforward guide to help you feel more at ease.

Getting Ready

Step 1: Set up a welcoming atmosphere.

Make sure your glasses are clean and ready.

While certain styles of wines are traditionally served in specific glass shapes—larger bowls for reds and smaller ones for whites—using a single type of glass is perfectly acceptable. Don’t let glassware hold you back.

Choosing & Presenting Your Wine

As the host, choose wines that will compliment the food you’re serving. Light white wines, like Sauvignon Blanc, pair well with fish or salads, while bold reds, like Cabernet Sauvignon, are great with meats and richer dishes. Sparkling wine is a fun way to start the evening and pairs with almost every food!

When presenting a bottle to your guests, hold or set down the bottle so that they can see the label. If you’re getting fancy, announce the name, vineyard, and year for a nice touch of elegance.

*If you want to learn more about wine pairings, read our guide HERE!

Opening the Wine

For corked bottles, use a simple corkscrew. Cut the foil around the top, place the corkscrew in the center of the cork, and twist down, leaving one coil out to avoid breaking the cork.

For sparkling wine, hold the bottle at a 45° angle, loosen the cage, and twist the bottle (not the cork) gently until it opens with a quiet pop. Take a look at our guide HERE.

Pouring Wine

Pour a small amount for your guest to taste first. Let them swirl, sniff, and taste. If they approve, pour each glass about one-third full to leave room for swirling. A standard serving is about 5oz. For sparkling wine, pour slowly to preserve the bubbles.

Temperature

Serving wine at the right temperature enhances the flavors and aromas. Reds are best around 60-65°F (room temperature), while whites and rosés taste better at 45-50°F. Sparkling wines should be well-chilled, around 40°F – straight out of the refrigerator.

Final Notes

Wine service should be enjoyable, so keep it relaxed. Wine can spark conversation, just like a great book. It can liven the room, the mood, the meal. Your guests will feel at ease and excited about the wine if you are. Follow these steps, and you’ll be a great host in no time.

Cheers!

Lesser-known Wine Regions of Central Italy: Umbria, Lazio, Abruzzo, and Le Marche

Jennifer Simonson

Jennifer is a writer, photographer and wine enthusiast who publishes a blog called Bookworm, in which she pairs wine with books. It combines two of her favorite pastimes and is intended to make both reading and sipping wine more enjoyable. She recently received her WSET Level 3 in Wines certification through France 44 Wine & Spirits Education. She lives in Linden Hills and enjoys running around the city lakes, gardening, cooking and making art.

Dark clouds hang heavy on the horizon as I say arrividerci, ci vediamo dopo, and exit the small tasting room on the outskirts of Assisi, crossing the street into the vines. I’m joined by a group of newly-made friends, and we’ve filled a box with bottles of wine and plastic cups. The sky threatens rain, as it has all day, but the vineyards beckon.

After tasting five wines and eating our fill of local cheeses, salumi and bread, we’re in high spirits. We follow a worn tractor path up a gentle incline to a small picnic shelter. The good wine and conversation continue to flow – undamped by a brief, yet intense, downpour. Only later do we discover that the hard-packed trail to return to the car has turned to mud. It will cling to my one pair of road-weary sneakers for days, reminding me why I love to travel.

I am in central Italy’s Umbria region, the country’s “green heart,” where zero kilometer drinking and eating are common. Meals here consist of foods and wines produced by local families that allow travelers like myself to learn about a place, its people, and its culture through its flavors.

While wine is produced in all of Italy’s 20 regions, the wines from Umbria and nearby Lazio, Abruzzo, and Le Marche are often under-appreciated by American consumers. With 590 officially-recognized grape varieties – and other estimates topping 1,800 – Italy’s biodiversity is unmatched. And so, I’d like to briefly introduce you to these special regions and encourage you to taste their wines.

Perhaps one will inspire your next vacation or will spark a favorite travel memory that you can relive from home?

Umbria

Umbria is Italy’s cuore verde, where lakes, rivers and rainfall yield a lush environment. In Orvieto, this moisture allows botrytis to develop; the fungus shrivels Grechetto grapes, concentrating sugars conducive to sweet wine production. Elsewhere dry red wines prevail, and like much of central Italy, Sangiovese is grown everywhere. But two grape varieties grow nowhere else: bold and tannic Sagrantino and Trebbiano Spoletino, a white grape that is trained to grow up trees. Umbria is a hilly region without coastline where winter is cold and summer hot. Food specialities include truffles, pork products, sheep’s milk cheeses, and olive oil, and the region’s wines pair well with these earthy flavors.

Wine recommendation: Antonelli Trebium Trebbiano Spoletino 2022 - $27.99

In the vineyards between the towns of Trevi, Montefalco and Spoleto, the white grape Trebbiano Spoletino is “married” to trees. While the science behind the tradition is unclear, the vines do grow better with the trees than without. The variety was almost lost when people started cutting the trees for firewood in the ‘90s, but some growers worked to save the old vines.

Antonelli’s Trebbiano Spoletino grows between maple trees in a vineyard that was created with cuttings from old vines. The grapes are hand-harvested and then macerated in contact with the skins. After a soft press, they are fermented in large oak barrels and spend 6 months on the lees before bottling. This results in a full-bodied white wine with rounded texture that balances the grape’s elevated acidity.

This wine is medium gold in color and fragrant with aromas of green and yellow apples, ripe apricot and peach, lemon yogurt, honeydew melon, barely-ripe pineapple and orange blossom. While the palate flavors mirror the aromas on the nose, the fruit character is more tart and fresh. The wine finishes on a spicy note that reminds me of green cardamom pods.

Lazio

Lazio is best known as the region surrounding Rome, where ancient history sometimes overshadows winemaking, and where, until recently, urban residents and tourists alike favored quantity over quality. Low expectations allowed new generations of winemakers to experiment, and now the region is seeing growth in careful winemaking, quality grape cultivation, blending of native varieties, and use of traditional chestnut barrels. Lazio’s soil is generally volcanic; the coast is warm and dry while cooler microclimates exist near the Apennines. The majority of Lazio’s wine is white, but aromatic reds are gaining traction. Indigenous grapes include the white varieties Bellone, Malvasia, Moscato di Terracina, and Trebbiano Giallo and black grapes Aleatico, Canaiolo, Cesanese, Ciliegiolo, Montepulciano, and Sangiovese.

Wine recommendation: Monastero Suore Cistercensi "Benedic" 2021 $37.99

Nuns living about 90 minutes north of Rome, in Vitorchiano, make this red wine, a 50/50 blend of Sangiovese and Ciliegiolo. They farm organically and handcraft their wines using simple, time-tested winemaking techniques. These hand-picked grapes are destemmed and undergo a two-week maceration before fermentation in stainless steel and fiberglass.

This wine is pale garnet with developing aromas that are both fruity and earthy. I detected balsamic vinegar, black tea, forest floor, both fresh and dried red cherry, ripe strawberry, dried cranberry, tobacco, anise and cilantro stem. It’s a medium-bodied wine with elevated acidity, gentle tannins and a long finish in which the flavors mirror the aromas. While this wine is not powerful, it is harmonious and elegant.

DNA analysis shows that Sangiovese and Ciliegiolo are close relatives. In this blend, Sangiovese provides depth while the Ciliegiolo adds brightness. This vino rosso is best served with a slight chill.

Abruzzo

Rugged Abruzzo lies east of Lazio, bound by the Apennine Mountains and the Adriatic Sea. Much of the land is devoted to agriculture and to parks. (The region is home to three national parks, as well as the tallest peak in the Apennines.) Almonds, olives and figs grow here, as do saffron crocus flowers – and everywhere, the black grape Montepulciano. In warm, coastal areas, it’s made into inexpensive table wine, but in cool, hilly or mountainous sites it produces exceptional wines that balance richness and freshness. Abruzzo is also known for Cerasuolo d’Abruzzo, a deeply-colored rosato made from Montepulciano. Pecorino and Trebbiano Abruzzese are two stand-out regional white varieties.

Tiberio Cerasuolo D'Abruzzo 2023 - $27.99

This rosato is 100% Montepulciano. It’s a gorgeous deep pink, nearly ruby, color. Aromas include tart cherry, cranberry, pomegranate, a touch of jammy strawberry, orange zest, pink grapefruit, roses, and wet stones. It’s medium-bodied with vibrant fruity flavors and pronounced acidity on the palate. The long finish is floral and slightly savory – dried herbs and pink peppercorns come to mind.

The Tiberio vineyards, located 23 miles inland at 1,150 feet, were planted with cuttings from very old vines. The grapes in this wine are harvested by hand, early, to preserve freshness. Once destemmed, they are cold macerated on the skins. Only the free run juice, not the pressed juice, is used in the wine, which is fermented with indigenous yeast in stainless steel.

Appreciate this wine on its own or pair it with pizza or a chicken dish. It’s absolutely lovely, and it’s a rosé that is enjoyable year-round, not just in the summertime.

Le Marche

Le Marche, a hilly region attracting beach- and seafood-loving Italians, but few international tourists, is located north of Abruzzo on the Adriatic. The region’s climate is continental in the north and Mediterranean in the south, influencing where different grape varieties thrive. Le Marche’s most well-known grape is Verdicchio, with its note of bitter almond. It was mass-produced and exported in fish-shaped bottles in the ‘60s and ‘70s, but today smaller producers craft quality wine from Verdicchio. Current winemaking favors richer whites and lighter reds, and while Verdicchio is the region’s flagship grape, a warming climate might boost red wine production from Montepulciano, Pinot Nero (Pinot Noir), Vernaccia Nera, and aromatic Lacrima, a rare grape grown in the Lacrima di Morro d’Alba DOC near the port city Ancona.

Wine recommendation: Aurora ‘Fiobbo’ Offida Pecorino 2019 $29.99

With its pale amber color, high acidity, and rounded mouthfeel, Aurora’s ‘Fiobbo’ is an intriguing white wine made with 100% Pecorino grapes. The wine is organic and biodynamic and is fermented and aged in both oak barrels and stainless tanks. It’s quite fragrant on the nose and smells of tangerine, orange peel, ginger, baked apple and pear crisp, dried apricot, lemongrass, and a discreet hint of vinegar.

On the palate, it’s full-bodied but this richness is balanced with freshness. The interplay between fresh, cooked and dried fruit is particularly enjoyable. It finishes long and savory on notes of eucalyptus, sage and lemongrass.

Pecorino, which grows in Le Marche’s southern Offida DOCG and in Abruzzo, is unusual among white grapes for its ability to mature in the bottle for years. The grape was almost forgotten until winemaker Guido Cocci Grifoni rediscovered it in the 1980s, growing in an abandoned, mountainous vineyard. He grafted new vines, studied and shared them and helped secure Pecorino’s recovery in Le Marche and in Abruzzo.

abruzzo central italy italian wine lazio le marche umbria wine

The Mountains are Calling, and So Is the Wine

Karina Roe

Karina (she/her) is a wine educator and our Events General Manager. She has her Diploma in WSET Wines & Spirits, and finds that her fridge is constantly occupied by bubbles, Riesling, and non-alcoholic beer. She and her partner share an adorable dog named Ziggy who loves eating sticks as much as she likes drinking bubbles.

The European Alps hold a majestic, mystical place in the hearts of those who have traveled to, through, or around them. From yodeling cowherds to chic ski chalets, the Alps have both a country quaintness and a high-society culture to them. And for many northern-living folk (even in our mountainless Midwest), there’s a sense of connection and familiarity to the perceived hardiness of life in these snowy, icy heights.

The beverage & dining world latched onto the French idea of après-ski several decades ago when skiing transitioned from being just a form of transportation into a fashionable pastime. Meaning “after ski,” it’s an afternoon hour akin to a mountainous happy hour of hot mulled drinks, refreshing cocktails, and melty cheese (fondue, anyone?) to wind down from your hours of traversing miles of mountain passes. Or in Minnesota, to reward yourself after hours of traversing snow-packed yards of your freshly-shoveled driveway.

Alpine wines tend to share the same crisp, chilly edge no matter what country they come from—whether it’s Switzerland, northern Italy, Austria, or Slovenia. Both white and red wines have a refreshing acidity, lighter body, and delicate fruitiness that tell the story of their northern homes, where the growing season is cool and marginal at best. You’ll come across white grapes like Fendant from Switzerland and Kerner from Alto Adige in northern Italy. Red wines vary from familiar ones like Nebbiolo (which thrives in cooler climates) and lesser-known ones like Vernatsch (or Trollinger).

The other fascinating thing about these Alpine wines is the politics behind them: the borders in places like Austria and northern Italy are blurry at best, and so too with the culture and traditions. Small villages and communities in the Alps take on their own dialects, customs, and gastronomic specialties, making them fascinating subcultures within their respective countries.

To celebrate all things Alpine, we’re hosting our first-ever Alpine Wine Bar Pop-Up on Friday, November 8th and serving up a bevy of wine, beer, and Alpine-inspired cocktails alongside snack plates with Alpine cheeses and other northern nibbles. Our fireplaces will be roaring (both inside and outside, depending on your fortitude) and come ready for hourly yodel-alongs as well.

On the Menu...

alpine alpine wine alps austria europe france italy switzerland

Ribera del Duero: A Journey Through Spain’s Tempranillo Heartland

Rick Anderson

Rick (he/him) started back in the family business just as it was about to undergo a major expansion. His first memories of the building go back to the mid-70s when his dad put him in an empty beer box and rode him up and down the conveyor belt. He worked on-and-off through his teenage years, dusting bottles, stocking shelves and bagging ice. His wine cabinet is dominated by pinot noirs and Piedmontese reds. If he were not working here, he would be looking for new excuses to travel to wine country.

Back in September, I was able to join a select group of buyers on a trip sponsored by the trade association of Ribera del Duero in Spain. On this trip, we had the opportunity to visit several producers and really begin to understand how the region developed into what it is today.

The type of producers ran the gamut of size and sophistication, from tiny little Dominio del Aguila which operates out of a winery no larger than a child’s bedroom in a Minneapolis bungalow to Vega Sicilia, an internationally-celebrated producer with such an obsession to every detail that they are one of only a few wineries in the world that have their own cooperage on site.

The thing that ties them all together was the importance of the Tempranillo grape and the difficulty of farming on the lands around them.

Tempranillo, or Tinto del Pais, is the seminal varietal of Spain; the calling card of the nation’s viticulture. It is a noble varietal that can express itself in a wide variety of ways depending on decisions made in the vineyard as well as techniques employed at the winery. It can be potent, full-bodied, and tannins that will take a handful of years (or more) to be drinkable. However, it can also be light and fruity, a delightful summer-sipper when served with a slight chill. It can be spicy, smoky, fruity, or creamy. It can even be many of those things as one time!

This sort of variety makes it a bit of a chameleon in the wine world, or even a Rorschach test. And perhaps it is this variability that makes it paradoxically both very popular and difficult to buy.

Basically, if you’ve had one Tempranillo… you’ve had ONE Tempranillo. So how to decide? Here are a few examples that will let you see the incredible variation that can be achieved by this storied grape:

Crowd-pleasing: Marques de Caceres Rioja Crianza ($14.99)

Marques de Caceres Rioja Crianza is one of the “big” producers in perhaps the best-known regions for this varietal. But don’t let their size put you off, because they are positively obsessed with quality and are an important buyer of fruit from small producers throughout the region. This wine is a great choice at a party since it ticks many of the same boxes as a California Cabernet but at a nice discount versus products of similar quality.

Old-school Cool: Lopez Heredia Vina Tondonia Rioja Reserva ($54.99)

Lopez Heredia Vina Tondonia Rioja Reserva is a good example of the joke, “If you want to know how wine was made in Rioja a hundred years ago, check out Lopez Heredia ten years from now.” This wine is a rarity in the industry. They make no concessions to modern trends. The wines are made in a style that is almost impossible to find these days. For one thing, they hold wine far longer than almost anyone else does. Where regulations in Rioja would allow for the release of a wine from the 2021 vintage, the current release of this bottle is from 2011—a full decade longer, totaling thirteen years of aging. As a result, you get a lot more maturity and complexity. Lopez-Heredia is a veritable unicorn in the wine world. Its leaner, more “gastronomic” style is not for everyone, but it is definitely one of the last wineries that are both true to their origins and are still within the realm of affordability for us “mere mortals.”

Tempranillo

Let Whiskey Season Begin

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

With the anticipation building for our Pop-Up Whiskey Bar this Saturday 10/26 from 5-8pm, we’re celebrating the unofficial return of whiskey season.

The distinct scent of fall is in the air; a bouquet of decaying foliage, manure and fertilizer from rural farms, tinges of smoke from neighborhood bonfires, and the earthy smell of gravel and concrete from construction (hopefully) wrapping up outside our doors. It’s the time of year that I most associate with whiskey; a spirit whose oaky, fruity, baking spice-like flavors assuage the soul as daylight hours dwindle and temperatures drop. If summer is the main course, fall is the after-dinner dram.

Enjoying a pour of a fine whiskey, sipped at leisure, offers a moment of reflection and a reminder that it’s okay to slow down in a world that only seems to move faster. The intricate balance of flavors reveal more nuance as the whiskey takes in the air, and as the ice slowly adds dilution, if you prefer a cube or two. Comparing drams from around the world reveals a broad spectrum of flavors and experiences that keeps us, and other whiskey enthusiasts, coming back for more. We love to share our delight for this spirit, and cordially invite you to join us in celebrating it this weekend.

If you’re curious about what gets us most excited in the whiskey world, it’s our single barrels! These special programs allow us to hand-pick a single barrel—often bourbon or rye—that’s bottled exclusively for our store. It’s a right of passage for any whiskey lover, and we take pride in selecting barrels that we truly believe are exceptional. Right now, we have three unique store picks available, with two more arriving this November. Stay tuned—you won’t want to miss them!

armagnac autumn heavenly spirits spirits

Breaking the Riesling Misconception

TK Mehlhaff

TK (she/her) is part of our wonderful wine team and has her WSET Level 2 Certification in Wines. Thank god, wine is gluten free! TK is proudly Deaf & an LGTBQ ally, and can communicate with you either in sign language or with her phone's text notes. She enjoys learning about wines and how they pair with food, and off duty, is a dog mama and loves to spoil her fur baby, Marv.

When you think of Riesling, you probably imagine a sweet German wine.

But the stereotype that Riesling is always sweet doesn’t tell the full story. In fact, German Rieslings are often labeled with terms like trocken (dry) and halbtrocken (half-dry), indicating different levels of sweetness. Trocken wines are completely dry with no residual sugar, while halbtrocken offers a balanced hint of sweetness, making it a perfect middle ground for those who enjoy a bit of both worlds.

Believe it or not, Riesling is a versatile grape, offering a range of styles from bone dry to lusciously sweet, and it’s grown in diverse regions around the world, from Germany to Australia and beyond.

To break the misconception, here are four distinct Rieslings that highlight how versatile this grape truly is:

Von Buhl Bone Dry Riesling (Pfalz, Germany)

When it comes to German Rieslings, Von Buhl’s Bone-Dry Riesling breaks the sweetness stereotype. This wine hails from the Pfalz region, known for its sunny and cool climate, which helps produce rich and bold wines. This crisp and minerally Riesling is packed with notes of green apple and citrus, finishing with a vibrant acidity yet low alcohol. It pairs beautifully with seafood or spicy dishes, proving that Riesling can be an ideal choice for savory pairings, not just dessert.

Pewsey Vale Dry Riesling (Eden Valley, Australia)

Pewsey Vale Dry Riesling from Australia’s Eden Valley is a perfect example of how Riesling doesn’t have to be sweet. This crisp and refreshing wine has zesty lemon and lime flavors with a touch of orange blossom. Its bright acidity and clean, mineral finish make it a great match for seafood, sushi, or even roasted veggies. The Eden Valley’s cool climate helps the grapes retain their fresh and vibrant character, proving that Riesling can be just as dry and versatile as any other wine.

Karthäuserhof Bruno Riesling Spätlese (Mosel, Germany)

While some of you might know the Mosel region for its sweet Rieslings, Karthäuserhof Bruno Riesling Spätlese offers a bit of both worlds—light sweetness balanced by a lively acidity. This late-harvest Riesling delivers flavors of ripe stone fruits like apricot and peach, alongside honeyed floral notes. It’s a versatile wine that works well with spicy Asian dishes or even as a dessert wine. Though it has sweetness, the complexity and balance demonstrate Riesling’s capacity to express various styles even within the same region.

Riesling’s reputation as a sweet wine is fading, and for good reason. These four wines—from bone-dry Pfalz to bright Finger Lakes, and balanced Mosel Spätlese—show Riesling’s wide range.

A wine’s region doesn’t always define its style. Whether you like crisp, dry wines or slightly sweet ones, Riesling has something for everyone.

We invite you to join us this Saturday (10/19) for a German Wine Bar Pop-Up to explore some of the world’s best examples of the Riesling grape.

From France with Love: Discovering Armagnac

Bennett Porter

Bennett (he/him) is is our Spirits Buyer, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll often see him lurking about the German pilsner and kölsch sections. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

This coming Tuesday, we are thrilled to welcome Steffen Spinks of Heavenly Spirits Imports, our leading supplier of fine Armagnacs, to the France 44 Event Space for our very first Armagnac class! In anticipation of the fun evening, we will be offering 10% off all Armagnacs this weekend through Tuesday night.

Nestled into rolling hills and valleys equidistant from the Pyrénées to the south, and Bordeaux to the north, lies the world’s oldest brandy producing region, Armagnac AOC. If you’re new to brandy, it’s a large, encompassing category of spirits distilled from fruit-based wine. In Armagnac, hundreds of small to medium-sized producers, many of them multigenerational families, make this oak-aged eau-de-vie, or “water of life”, from up to ten local white grape varieties. The French eaux-des-vie distilled here tally a mere one to two percent of production when compared to its younger, more famous, and luxury-branded sibling – Cognac.

France’s two principal brandy producing regions are indeed like siblings, sharing inherently inseparable qualities while each treading their own paths. Cognac, a globally-recognized symbol of prosperity, whose finest specimen display the smooth and masterful nuance of barrel-aging.

Armagnac, the earthier sibling, sparked with an authenticity and expressiveness that is softened with age.

The key differences that separate Armagnac from its sibling are derived from its viticulture and production methods. For a brief rundown, Cognac is made solely from Ugni blanc grapes and is double-distilled, resulting in a more neutral and higher proof eau-de-vie, a sort of blank canvas on which oak flavor can be imparted. On the other hand, Armagnac undergoes one continuous distillation from a wine of up to ten grape varieties. The resulting spirit is lower-proof and retains more aromatic compounds from the base wine, a discernible fruity and floral expression, that can take years of oak age to be tamed.

Armagnac, with its interplay between grape and oak characteristics, makes for a fantastic after-dinner drink, or as an enticing twist on your favorite cocktail! Check out a few of our favorites:

armagnac autumn heavenly spirits spirits