Drink Archives - Page 2 of 10

Exploring Blended Whiskey

Jake Rollin

Jake (he/him) can be found primarily working in the Beer and Spirits departments, though he occasionally dabbles in Wine. He loves helping customers brainstorm ideas for new and interesting cocktails (ask him about his Caprese Sour cocktail), and talking all things whiskey. His fridge is stocked with a healthy combination of local hazy IPAs, Belgian beers, and Riesling, and he has an ever-growing whiskey collection.

Blended Whiskey: The Art of Harmony

When most people think of whiskey, images of single malts or bourbons often come to mind. However, there’s a world of complexity and artistry in blended whiskey that often gets overlooked. This versatile spirit has a rich history and offers a diverse range of flavors that can appeal to both seasoned whiskey connoisseurs and newcomers alike.

A Brief History of Blended Whiskey

The origins of blended whiskey can be traced back to Scotland in the 19th century. As the demand for whiskey grew, distillers realized that combining different whiskies from various regions and ages could create a more consistent and approachable product. This practice became increasingly popular as it allowed for the balancing of flavors and the creation of new and unique flavor profiles.

Initially, the primary goal of blending was to mask the harsher qualities of young whiskies. However, as the craft of blending evolved, it became clear that this process could be used to create extraordinary and complex spirits. The ability to combine different grains, distillation methods, and aging techniques opened up endless possibilities for experimentation and innovation.

The Art of Blending

Crafting a great blended whiskey is truly an art form. It requires a deep understanding of the individual components and a skilled palate to harmonize them into a cohesive whole. Blending typically involves combining two primary types of whiskey:

Malt whiskey: Made from malted barley, distilled in pot stills, and often aged in oak barrels.

Grain whiskey: Produced from a variety of grains, such as corn, wheat, or rye, and distilled in column stills.

The master blender’s role is to select the right whiskies from different distilleries, determine the proportions, and then marry them together to create the desired flavor profile. This process can involve hundreds of different whiskies, each contributing its own unique characteristics.

Blending techniques vary widely, but some common practices include:

Marrying: Combining whiskies of different ages to create a smoother and more complex flavor.

Finishing: Aging whiskey in a different type of barrel to impart additional flavors, such as sweetness or spice. These finishing barrels often include ex- port, bourbon, or sherry casks.

Chill-filtering: Removing particles that can cause cloudiness at low temperatures, but potentially affecting flavor.

Coloring: Adding caramel coloring to adjust the color of the whiskey.

Popular Styles of Blended Whiskey

Today, blended whiskey is enjoyed worldwide, and there are numerous styles to explore. Here are a few popular examples:

Scotch Whisky: This is arguably the most famous type of blended whiskey. It typically combines malt and grain whiskies from different regions of Scotland, resulting in a wide range of flavors, from smoky and peaty to smooth and fruity. Try Monkey Shoulder, The Famous Grouse, or Johnnie Walker 18yr!

Irish Whiskey: Known for its smoothness and balance, Irish whiskey is often triple-distilled and blended with both malt and grain whiskies. It tends to have a lighter, more delicate character compared to Scotch. Try the Keeper’s Heart lineup!

American Whiskey: While the focus in the United States is often on bourbon and rye, there are also excellent blended American whiskeys available. These blends can incorporate a variety of grains and aging techniques, offering a diverse range of flavors. Try Four Roses Small Batch or Four Roses Small Batch Select!

Japanese Whisky: Gaining significant global recognition, Japanese whisky blends often showcase exceptional smoothness, complexity, and a delicate balance of flavors. Influenced by both Scottish and American styles, Japanese whisky has developed its own unique character. Try Ichiro’s Malt & Grain 111 Proof or Akashi White Oak!

Whether you’re a seasoned whiskey enthusiast or just starting your exploration, blended whiskey offers a world of possibilities. With its rich history, complex flavors, and versatility, it’s a category well worth discovering.

blended whiskey whiskey

The Real Story Behind Sulfites

If you’ve ever taken a moment to read the label on a bottle of wine, you’ve likely noticed the phrase “Contains Sulfites.” I’ve found that many customers of France 44 are on the quest to find wines without sulfites over health concerns, “wine headaches”, or simply because they don’t want them in their wines. But what exactly are sulfites, and what is their role in the winemaking process?

Sulfites, also known as sulfur dioxide, are chemical compounds often used as antimicrobials and antioxidants in many foods and beverages. It would be impossible to make a wine that is entirely sulfite-free, because SO2 is formed by the metabolic action of yeast during alcoholic fermentation.

So, how are sulfites used in winemaking? Because of their antioxidative properties, many winemakers choose to add small amounts of sulfur dioxide during various stages of the winemaking process. It is most frequently added to freshly picked grapes during crushing and pressing because it can deactivate enzymes that catalyze oxidation- leading to brown juice and modified aromas and flavors. Winemakers may also commonly add small amounts of SO2 at bottling because of sulfur dioxide’s natural antimicrobial properties.

Now that we have a general scientific understanding of what sulfites are and how they are used in wines, let’s examine a few myths surrounding them:

Many people assume red wine contains more sulfites than white wine, when it is (typically) the opposite. As I mentioned previously, oxidation can alter color (usually resulting in a browning of the juice), flavors, and aromas. Winemakers will typically try to protect white wines from exposure to oxygen to preserve the fresh and fruity aromatic qualities of the grapes being used. There is typically a higher need for sulfur dioxide in these wines, because of its natural antioxidant quality.
One of the most pervasive myths is that sulfites are responsible for the headaches some people experience after drinking wine. However, scientific evidence does not support this claim. Sulfite sensitivity typically results (especially in severe asthmatics) in respiratory symptoms, such as asthma attacks, rather than headaches. In fact, foods like dried fruits and processed meats contain higher levels of sulfites than wine, yet they are not commonly associated with headaches. The culprit behind wine-induced headaches is more likely to be the alcohol itself or dehydration.
It is commonly assumed that organic wines do not contain any sulfites. If you’ve made it this far, we already know that it is impossible to make a sulfite-free wine since sulfur dioxide is a naturally occurring byproduct of fermentation. However, organically labeled wines typically contain lower levels or zero added sulfites due to various governmental regulations.

So, what are some tricks to find wines on the shelf that might have lower sulfite levels?

Wines with green “organic” or “biodynamic” labels on the France 44 wine shelf have been certified as such, and typically will contain fewer or no added sulfites. Just keep in mind that they will still contain small amounts of naturally occurring SO2.

Dry red wines typically contain lower levels of added sulfites. For folks that experience headaches after drinking wine, I typically try to recommend organic, dry red wines with lower levels of alcohol. Try Alois Lageder Schiava from Northern Italy or Jolie Laide’s Glou d’Etat.

“Zero-zero” wines, they’re so hot right now. These are wines that first contain zero added sulfites. Nothing is added or removed during the winemaking process that is not naturally present in the wine. This means no acidification agents, no color enhancers, no filtration, and no sulfur or commercially made yeast. Check out Where’s Linus Orange Wine and Ashanta Wines (there is even a sidra-style wine for the adventure-seekers).

The Rich History of Amaro: A Journey Through Time

Aaron Strom

Aaron (he/him) is a proud member of our Spirits and Beer staff. As a non-drinker, you can find him perusing our N.A. and THC sections! Outside of France 44 he spends most of his time watching hos partner crochet and playing with his cat, Suki! At least, when he’s not on his Xbox.

The Rich History of Amaro: From Medieval Monks to Modern Mixology

Amaro, the bittersweet herbal liqueur, has a fascinating history that stretches back to the Middle Ages. Originally crafted by medieval monks and pharmacists, these herbal concoctions were used for their medicinal properties. The monks believed that the blend of various herbs, roots, flowers, and citrus peels could aid digestion and promote overall health.

Medieval Origins: Monks and Herbal Remedies

The tradition of creating amaro began in the cloisters of medieval Europe. Monks, who were among the few literate and scientifically-minded individuals of their time, developed recipes that combined a base spirit with locally sourced herbs and botanicals. These early amari were used as medicinal tinctures, prescribed for everything from digestive issues to general malaise. The precise recipes were closely guarded secrets, passed down through generations of monastic brewers.

The Renaissance and the Birth of Commercial Amaro

As Europe transitioned into the Renaissance, the knowledge and techniques for creating herbal liqueurs spread beyond the monasteries. Apothecaries and pharmacists began to experiment with their own versions of amaro, often marketing them as health tonics. By the 1800s, these herbal concoctions had evolved from medicinal remedies to popular beverages enjoyed by the general public.

One of the earliest commercial producers was Salvatore Averna, who in 1868, began selling his family’s secret recipe in Sicily. Averna’s success inspired others, and soon a variety of amari were being produced across Italy, each with its own unique blend of herbs and botanicals.

The Golden Age of Amaro: 19th and 20th Centuries

The 19th century saw a boom in the production and popularity of amaro. Brands like Amaro Ramazzotti (founded in 1815) and Amaro Montenegro (founded in 1885) emerged, each offering distinctive flavors and formulations. These amari were often enjoyed as digestifs, sipped slowly after meals to aid in digestion.

During this time, the recipes became more sophisticated, incorporating a wider range of ingredients. Producers experimented with different base spirits, such as grape brandy and neutral grain alcohol, and a diverse array of bittering agents, including gentian root, wormwood, and cinchona bark. The flavor profiles ranged from sweet and citrusy to intensely bitter and herbaceous.

Modern Revival: Amaro in the 21st Century

In recent years, there has been a resurgence of interest in amaro, both in Italy and internationally. Modern mixologists and bartenders have embraced these complex liqueurs, incorporating them into innovative cocktails and classic drinks alike. The versatility of amaro, with its wide range of flavors and styles, makes it a favorite ingredient in contemporary mixology.

New producers have entered the market, and many traditional brands have experienced a renaissance. Enthusiasts appreciate the artisanal nature of amaro production and the deep connection to Italian cultural and culinary traditions. Amaro’s role has expanded beyond the digestif; it is now a key component in cocktails like the Negroni, the Boulevardier, and various modern creations.

Exemplary Modern Amari

Two amari that have come to offer a refreshing twist in the category are Heirloom Pineapple Amaro and Song Cai May Amaro. These products exemplify the rich, complex, vastly unique flavors and meticulous craftsmanship that characterize the best amari different parts of the world have to offer.

Heirloom Pineapple Amaro - $38.99

Heirloom Pineapple Amaro, crafted right here in Minneapolis, offers a refreshing twist on the classic digestif by blending traditional amaro bitterness with the vibrant sweetness of pineapple. This innovative liqueur features a harmonious balance between rich herbal notes and tropical fruitiness, creating a uniquely complex profile. Ideal for enhancing cocktails or enjoyed neat, it represents a modern take on amaro, bringing a distinctive American flair to a time-honored tradition.

Song Cai May Amaro - $39.99

Song Cai Mẩy Amaro, hailing from Vietnam, offers a sophisticated twist on traditional amaro by incorporating Asian herbal traditions. Crafted with botanicals like star anise, ginger, and various spices, it presents a rich, aromatic profile that blends spiced complexity with herbal depth. This unique amaro provides a distinct departure from classic Italian styles, making it an intriguing choice for both sipping neat and enhancing cocktails with its exotic, multi-layered flavors.

Cocktail Recipes

The Black Manhattan

The Black Manhattan is my personal favorite twist on the classic Manhattan, substituting amaro for the traditional sweet vermouth to add depth and complexity. This is a great cocktail for a classic amaro, like Amaro Montenegro or Fernet-Branca.

Ingredients:

2 oz Rye Whiskey
1 oz Amaro
1 dash Angostura Bitters
1 dash Orange Bitters
Cherry or Orange Twist for Garnish

Instructions:

Fill a mixing glass with ice.
Add the rye whiskey, amaro, Angostura bitters, and orange bitters.
Stir until well chilled.
Strain into a chilled coupe or martini glass.
Garnish with a cherry or an orange twist.

Kingston Negroni

This recipe is perfect for the Heirloom Pineapple Amaro, combining tropical flavors from the Amaro and the rum with the rich Vermouth and bitter Campari. The resulting cocktail is beautifully balanced and perfect for a hot summer day.

Ingredients:

1.5 oz Smith and Cross Rum
0.5 oz Carpano Antica Vermouth
0.5 oz Heirloom Pineapple Amaro
0.5 oz Campari

Instructions:

Fill a mixing glass with ice.
Add the Smith and Cross Rum, Carpano Antica Vermouth, Heirloom Pineapple Amaro, and Campari.
Stir well until the mixture is chilled and properly diluted.
Strain into a rocks glass filled with a large ice cube.
Garnish with an orange twist.

From its origins in the herbal remedies of medieval monks to its current status as a beloved component of modern cocktails, amaro has a rich and storied history. Its enduring appeal lies in its ability to adapt and evolve while maintaining a deep connection to tradition. Whether enjoyed neat or in a cocktail, amaro continues to captivate and delight, offering a taste of history in every sip.

amaro

Albarino: A Mid-Summer Refresh

Ebenezer Valvi

Ebenezer is a wine enthusiast passionate about the influence of art in wine. As a holder of the WSET Level 3 certification in Wines and as the owner of the design agency REVL Creative, he aims to bring a modern approach to the collaboration of art and wine. Ebenezer lives in Burnsville with his wife and son and is looking for ways to expand the wine frontier south of the river!

Summer reveals the best in many ways: the craving for grilled foods, warm sunshine, lake days, and, most importantly, the need for a refreshing glass of wine. Traditionally, white wines and summer go hand in hand, as they can be chilled to cooler temperatures while preserving their delightful fruit flavors, acidity, and freshness. Although my love for New Zealand Sauvignon Blancs is going nowhere, in the last few years a new contender has come to steal my heart; Albariño.

Albariño is a less commonly known varietal across the board even though its history dates back to the 12th century. Making its strongest debut from Rias Baxis, a small coastal DO in the northwest corner of Spain, it is a wine that draws out wonderful expressions from the maritime climate. With features like strong acidity, vibrant floral notes, and a palette that shows citrus, melon, and stone fruits like apricot, and peach. It is a grape and a wine that stands tall. While the wine boasts a range of wonderful elements, the two that truly make it my go-to bottle are its minerality and effervescence.

I consistently find subtle notes of salt and fine bubbles in nearly every bottle, which contributes to a refreshing wine. And even though it does not fall under the umbrella of sparkling wine it brings about a natural “spritz” that makes you stop and say “Woah that was different”. Thanks to modern winemaking techniques like stainless steel tank fermentation and cold fermentation, we get to enjoy these expansive fruit flavors and the ability to retain some of that natural CO2.

As Albariño’s popularity has expanded, it’s now found in regions such as Portugal (where it is known as Alvarinho), the United States (California, Oregon), New Zealand, Australia, and parts of South America like Argentina, Chile, and Uruguay. This adaptable grape highlights its vibrant acidity and floral notes across various regions, demonstrating the versatility of its flavor as shaped by winemakers and producers.

The Granbazan Etiqueta Ambar Albariño has been grabbing my attention lately with its peachy and citrus flavors. It is well-rounded with notes of minerality, reminiscent of wet stones and subtle hints of saltiness. A true and repeatedly beautiful expression of Rias Baixas.

If you tend to find yourself grabbing for a chardonnay, I would suggest the La Marea Albariño which brings a different approach to the palette with additions of curd, hints of biscuit, and an overall more creamy mouthfeel.

And a recent favorite at France 44 has been the Lagar de Cervera Rias Baixas 2022, which brings forward an extraordinarily elegant nose of ripe white fruit, apple, pear, and citrus fruit. It is very expressive in the mouth, creamy yet fresh. A very balanced finish makes it a perfect exponent of the Albariño variety.

This weekend, Friday-Sunday (8/2-8/4), all Albariño will be 10% off! So stop in, chat with our wine staff to find the right bottle for your palate, and enjoy a glass of your favorite new summer wine!

Albariño

A Guide to Hops

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.

The proliferation of craft beer has drawn an ever closer focus on the importance of hop selection, for both the consumer and the brewer.

Hops are an essential ingredient in brewing: providing bitterness, aroma, flavor, foam stabilization and a natural preservative with their antimicrobial qualities.

To the educated consumer, hop varieties listed on a beer label can offer an indication of the flavor and aroma characteristics to expect.

That said, the same hop variety can show differently when used in a pilsner versus an IPA versus an Imperial Stout. Just as a chardonnay aged in oak barrels differs hugely from a young chardonnay, aged in stainless steel, the way that hops are used in brewing will have a huge outcome on the finished product. It’s as much about the method and brewing technique as it is about the hops. Lighter and hop-forward beer styles will naturally showcase more of a hop variety’s characteristics than stronger, darker styles.

What Exactly Are Hops?

Hops (humulus lupulus) are a species of perennial flowering bine from the hemp family Cannabaceae. Though used interchangeably, hops are considered a bine not a vine, as their flexible shoots wrap around their support, whereas vines use tendrils to secure themselves and do not twist.

The plant is dioecious, meaning male and female plants are separate. It is only the female flower cones that are known as hops. Hop cones contain lupulin glands at the base of their petals that house essential oils, resins and terpenes. These are the components that provide the bitterness, aroma and flavor to beer.

Hop varieties can be grouped into three types:

Bittering hops: The high alpha acid content in these varieties gives greater bittering potential. More bitterness is extracted the earlier they are added in the boiling process.
Aroma hops: These hops contain more volatile oils and terpenes that can contribute a bouquet of aromas and flavors in the finished beer. Aroma hops are added later in the boil or during fermentation to not boil off their distinct qualities.
Dual-purpose hops: These hop varieties offer great flexibility to the brewer. Their high alpha and oil content can provide both bittering and aroma potential.

The characteristics that determine which category a hop falls into are strongly influenced by origin and lineage. Traditional European hop varieties impart a delicate and mild character into the finished brew, effusing floral, earthy and spicy aromatics. Their lower alpha acid content lends a finer, crisp sort of bitterness. American hops are bold by contrast, with more pronounced and varied aromas of citrus, pine and tropical fruits. Their generally higher alpha acid content can impart a strong, lingering bitterness that is key to many American beer styles. The difference between European and American hops is best reflected in the styles brewed there. Even a mild American style such as Amber Ale is noticeably more hoppy than most imported lagers and ales.

That being said, more isn’t always better! The key is to understand what you like and why, making it easier to select the next brews for your fridge.

Now that we have a general outline of hops and their usage, listed below is a few of our favorite hop varieties and familiar beers made with them:

Saaz (Žatec, Czechia – Aroma hop): One of the four original noble hops, Saaz is used prominently in Bohemian pilsner and lager styles. Its high farnesene content gives off a woodsy, herbal, sometimes green apple-like quality and low alpha acid content can add a soft bitterness when used early in the boil.

- Fair State Pils, Luce Line Piedmont Pils, Pilsner Urquell, Stella Artois

Hallertau (Bavaria, Germany – Aroma hop): Another noble hop variety, whose cultivation dates back to the Middle Ages. It is arguably the “classic” German hop, with clean floral aromas of sage, rosemary, lavender and pine thanks to higher humulene content. Perfect for pilsners and other lager styles.

- Insight Avant Pilsner, Weihenstephaner Pils, Paulaner Münchner Lager

Strisselspalt (Alsace, France – Aroma hop): Low in alpha acid with a pleasing herbal, spicy quality with hints of citrus from higher percentage of myrcene

- BlackStack Slopes Pilsner, Kronenbourg 1664, Orval Trappist Ale

Citra® (Yakima, Washington – Aroma/Dual-Purpose hop) Arguably the superstar of American hops, Citra® bursts with lime, grapefruit and tropical aromas. Its high alpha acid content can produce a harsh bitterness, so it must be used judiciously.

- Toppling Goliath Pseudo Sue Pale Ale, Falling Knife Daydreaming Pale Ale

Mosaic® (Yakima, Washington – Dual-Purpose hop) Just ever-so-slightly in the shadow of Citra® hops, Mosaic is equally beloved by American craft brewers. Featuring aromas of mango, pine, citrus and berry with a pleasing bitterness, this hop can do it all. It is often featured alongside Citra® as they play well together.

- Weldwerks Juicy Bits NEIPA, Modist False Pattern NE Pale Ale, Junkyard Flip Flops and Wheelies NE Pale Ale

Warrior® (Yakima Valley, Washington – Bittering hop) This high alpha hop is perfect for adding a clean bitterness to brews, with hints of citrus and spice.

- Surly Furious IPA, Dogfish Head 60 Minute IPA

Nelson Sauvin (New Zealand – Dual-Purpose hop) Named after the Sauvignon Blanc wine grape, with whom it shares many characteristics. Notes of gooseberry and white wine grape, it can impart a smooth bitterness.

- Modist Foeder 44 Dry-Hopped Pilsner, plus many limited release IPAs and Pale Ales (keep your eyes peeled!)

Pairing Books & Wine

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.

Have you ever noticed how your most memorable conversations about wine and about literature can sound much the same? Think about some descriptors you might use to tell a friend about a recent wine discovery or an immersive new novel, and observe the overlap. Intriguing, complex, provocative, vibrant, gripping, lingering.

While reading tends to be a solitary activity, we come together in book clubs seeking an exchange of ideas. As humans we crave this connection – one that occurs so naturally when we share a bottle of wine, as well. At their best, both pastimes allow for engaging discussion, laughter, mild disagreement, and fresh insight.

So, why not combine the two? I pair wine with books (not unlike food pairing) in hopes of creating an experience that elevates my enjoyment of both. Fiction, nonfiction, poetry, even graphic novels and cookbooks are all candidates for a pairing. If you are hosting a book club and are wondering what to pour, you can try it, too. Here’s a guide to find that “perfect” wine partner for your book.

Truthfully, most books will pair wonderfully with several wines. We all have different preferences, and an outstanding pairing for one person might not work for another. You will have the most success if you let curiosity and creativity be your guides.

A straightforward starting point is to consider the literary genre, the author, or the author’s intent. For example, if the book is a mystery, I might look for a complex wine that would require all of my senses to discover its various aromas and flavors. Or, if the novel is an author’s debut, pair it with a wine from a new or up-and-coming winemaker. Is the story intended to uplift? Then, perhaps, bubbles are appropriate.

Another approach is to think about which elements in a book are essential to the story and/or resonate mostly strongly with you. Noteworthy considerations are the characters and their relationships, the point of view, and the setting. Ask yourself if you learned anything new or surprising, and think about your overall impression after finishing the book. There’s pairing potential in each of these details.

For example, in Hernan Diaz’s Pulitzer Prize-winning novel Trust, four characters tell the same story, each from his or her own perspective. I paired this book with Chardonnay, a grape variety that is as malleable as this story. Chardonnay can taste very different, depending upon the winemaker telling its “story.” This pairing’s success is less about a specific bottle of Chardonnay – any of your favorites will do – and more about how winemakers shape it to achieve specific results on the nose and palate.

And lastly, remember not every pairing needs to be congruent. It can be interesting to seek out contrast. For example, can a grief-filled novel be balanced with a bright and fruity wine? The decision is up to you. Sometimes I taste several wines before settling on the just the right one.

The search for new and interesting connections between fine wine and literature is a process of discovery. Happily, with so many wines to taste and books to read, the possibilities are truly endless. For more pairing ideas, visit my Bookworm Blog. Each monthly post includes a complete book review, a wine tasting note, and a detailed explanation about why the pairing works.

book club bubbles champagne chardonnay complex wine literary pairings literature pairing summer reading wine and books wine pairing

Shaking Up Your Home Bar

Jake Rollin

Summer is in full swing! With spring cleaning behind us, leases ending, and new adventures beginning, it’s the perfect time to make this the summer of cocktails (or mocktails!). Starting a home bar can be intimidating, but this blog is here to guide you through everything you need to start making fantastic drinks at home.

Take it one step at a time, start small with just the basics. We’ve laid them out for you below.

The Equipment

First, let’s get the equipment covered. With so many different styles of bar tools out there, it can be daunting to buy equipment. However, for a basic set up, you really only need three pieces of equipment:

cocktail shaker
strainer
jigger

2-Part Boston Shaker with Hawthorn Strainer

Cocktail shakers come in a few different formats. The two most common are a two-piece Boston shaker and a three-piece cobbler shaker. Both have pros and cons, and ultimately it comes down to personal preference. Boston shakers tend to be more widely used in bars and restaurants because of their ease of use. A firm strike on the side of the shaker will release the two halves easily. The drawback is that you will need to buy a strainer (more on that later) to use with a Boston shaker.

On the other hand, cobbler shakers have a built-in strainer, meaning you have one less item to buy. Due to their design however, cobbler shakers can sometimes be very difficult to open.

Strainers also come in a few formats. The most common type is a Hawthorne strainer. Hawthorne strainers prevent large pieces of ice and citrus pulp from getting into your finished cocktail. Finer ice chips and pulp can sometimes make it through however, which is where something like a fine mesh strainer can come in handy. By double straining through a mesh strainer, you can catch those fine pieces of ice and pulp, leaving you with a silky smooth cocktail. Fine mesh strainers are not necessarily a required piece of equipment, but they can be very useful.

Jigger, used to measure ingredients in cocktails

Finally, you’ll need a jigger (or a 2oz liquid measuring cup). Jiggers come in different styles and sizes. Some of the most common sizes have a 1oz side and a 2oz side, often with lines for 0.5oz, 0.75oz, and 1.5oz measurements on the inside.

I cannot stress this enough: measure your ingredients. We measure so that cocktails are well balanced and consistent every time. If you eyeball ingredients, you might make a really fantastic cocktail one time and never be able to replicate it. So, for the sake of consistency and quality, measure.

The Ingredients

So, now that you have all this fancy bar equipment, you’re going to need ingredients that you can use to make some fantastic cocktails.

Spirits

There are literally thousands of products out there, so choosing spirits can be tough. The most important thing to remember is that you don’t always need expensive liquor to make good cocktails. There are many budget brands that are fantastic for cocktails.

As far as base spirits go, you’ll want three to start. These can be anything you prefer, but my choices would be bourbon, gin, and tequila. These three spirits will allow you to make classic drinks like an Old Fashioned, a Gin and Tonic, and a Margarita, but also give you the opportunity to make slightly more advanced cocktails like a Mint Julep, a Bee’s Knee’s, or a Paloma.

Citrus

Citrus juice is an essential element of many cocktails, providing both flavor and balancing acidity. While the stuff from the bottle works in a pinch, your cocktails will almost always turn out better with fresh squeezed juice. The flavor is more vibrant and will help take your cocktails to bar quality.

Syrups

Where citrus provides acidity, simple syrup or liqueur provide sweetness, another important element in a balanced cocktail. Basic simple syrup is made with just water and sugar, but flavored syrups can be made using fruits and extracts. Syrups also add more than just sweetness. The viscosity of the syrup adds essential body to a cocktail that gives it a rich mouthfeel. Feel free to experiment with making your own syrups, or buy them in the store! Liber & Co makes some of our favorites, and locally too!

Once you’ve mastered the basics, you can start exploring advanced techniques like split bases, infusing liquors, and fat washing, though we’ll save those for another blog. While this guide isn’t an exhaustive list of all the equipment or ingredients available, we hope it makes setting up a home bar a little less intimidating. For specific recommendations on spirits, mixers, or equipment, feel free to ask our exceptionally knowledgeable staff!

bar cart classic cocktails cocktail cocktail inspiration

So You Think You Hate Chardonnay…

Ty Robinson

Ty (he/him) started his career in the wine and spirits industry 14 years ago right here at France 44! He took some time away to get a Masters in Gastronomy and since, has worked in every facet of the industry, from restaurants to retail. Ty is a Certified Sommelier by the Court of Master Sommeliers of America. He returned to France 44 in the Fall of 2023 and is happy to have been welcomed back. His favorite wines are Chenin Blanc, Syrah and anything from Germany or Austria.

So you think you hate Chardonnay… So did I. Chardonnay is a grape that has no one true “style.” It’s a chameleon in the wine world. It can range in style from enamel ripping acidic to rich, luxurious and buttery. I feel like Americans have a skewed vision of Chardonnay because here in The States, we have become known for the big rich buttery popcorn laden Chardonnays that our moms all drank growing up. But that is only the beginning of the story for Chardonnay.

Chardonnay is one of the most famous varietals in the world, and rightfully so. It can really be made in so many styles that there is one that will certainly suit you. I always thought I hated the varietal until I came back to the store and have been able to taste different iterations and styles of the grape. I have since come to love the varietal and differences between the many styles of Chardonnay.

Chardonnay is grown across the globe with the main producers being France (Burgundy) and the USA (California and Oregon mostly). What makes Chardonnay unique is the the way winemakers can stylistically manipulate the grapes to produce a range of expressions.

Within Burgundy, you can see bright high acid fruity expressions with no oak (Chablis) AND rich, oily and textural versions that have almost a honeyed tropical fruit note (Meursault).

Oak barrels commonly used to age Chardonnay wine

The story is similar stateside, where our classic California Chardonnays range from rich and buttery, reminiscent of movie theater popcorn, to unoaked varieties that are bright and zippy, with driving acidity and minerality.

Oregon chardonnays tend to be more like Burgundy as they can’t get quite the same level of ripeness as in California, and they generally utilize oak in their winemaking with a lighter hand.

Through all our wine team tastings, I have found that I love unoaked Chardonnay or Chardonnays that use oak in a well-integrated, not overbearing manner. Recently I have been loving the Alois Lageder Gaun Chardonnay from Italy. It sees some oak but it’s there for structure and imparts no flavor components to the wine. Beautifully bright and acidic with aromas of apple and lemon peel, this Chardonnay is light and easy to drink with enough complexity to keep you coming back for another sip.

I also have been loving the Martin Woods Chardonnay. The winemaker lets the purity of the fruit shine through and uses minimal oak (and what he does use is neutral) to create a wine that is reminiscent of Chablis. Bright, fresh, high in acid and a lovely mineral tone to keep the wine zippy.

For oaked Chardonnay, my favorite of late has been the Becker “Schweigener” Chardonnay from the Pfalz in Germany. This Chardonnay is big and bold, much like its California brethren, but it uses oak only to create a rich, mouthfeel and a creamy texture. Beautiful, lush and well made, it made me appreciate what oak can do for Chardonnay.

So get out of your comfort zone – pick up a bottle of Chardonnay and learn about the diverse wines this grape can produce!

alois bergundy buttery california chardonnay oak oaked oregon pfalz wine

Along the Alsatian Wine Road

Julie Drysdale

Julie is a France 44 WSET 2 and WSET 3 graduate who lives in Golden Valley with her husband Mike. They have 3 adult children who enjoy tagging along on their mom’s wine travel adventures whenever they can.

The first week of June, our great friends’ son got married in a castle in the Netherlands. Since no trip to Europe should go without a wine tangent, northeastern France called. In my WSET classes, we learned about important wine regions all over the world, including Alsace AOC, which is described as a sunny little haven on the border between France and Germany, between the Vosges Mountains and the Rhine. The Vosges Mountains block the rain from the north, and the eastern slopes forms the stunning 90-mile Alsatian Wine Road. The region offers the best of two countries & two cultures in many many stunning glasses of wine.

We started our trip in Strasbourg. We explored the city in the afternoon – the Old Town, the Cathedral and Museum — then our wine adventure started with happy hour at a local wine bar.

As a bit of background – Alsace is the region of the Riesling. If you think of Riesling as a sweet wine, this is the region to prove you wrong and offer some of the world’s most stunning examples of dry riesling. But it’s also so much more than that.

The four ‘noble grapes’ of Alsace are: Riesling, Pinot Gris, Gewurtztraminer, and Muscat. But vin d’Alsace can also be made from Sylvaner, Pinot Noir, Pinot Blanc, Chasselas and Auxerois. And there is Chardonnay grown in the area for Cremant d’alsace (sparkling). Cremant came on the scene in Alsace about 20 years ago, and it’s made in the same method used to produce Champagne. All this to say, it’s a robust wine region, full of innovation.

Our first tastes of wine in Alsace were two crémants: a Pinot Noir and a Grand Cru (designated wine classification) Pinot Gris. Both were excellent. In particular, the Pinot Gris was intensely fruity and full bodied – likely due to the Alsatian sun and Grand Cru vineyard location. The Pinot Noir was full of cherry notes – somewhat like an Oregon or burgundy Pinot Noir, but more fruit driven and less earthy/woodsy. We had dinner at a place called L’eveil de Sens – recommended by a fellow WSET buddy – with another bottle of Pinot Noir! Though this is largely a region of white wine, Pinot Noir is still prevalent and very good!

The next day we took an Alsace Wine Discovery Tour with a company called Ophorous. Our guide, Maxime, was a well-traveled young man with Ukrainian and Portuguese passports and many, many stories. He explained that Alsace has gone back and forth between the French and German borders for centuries. In fact, during World War II, Germany annexed Alsace and declared the Alsatian people to be de facto German citizens who fought for Nazi Germany – a fact that the Alsatians are, understandably, quite sensitive about. Maxime also introduced us to a grape called Klevener de Heiiigenstein. Fromthe vineyard we could see the Vosges Mountains, the Rhine river and the Black Forest in Germany.

Most of our tour time in Alsace was spent in a little town called Barr. We visited the Vincent Stoeffler winery, a small family winery that doesn’t export much, but makes a lot of really interesting wines from the noble and other Alsace grapes. In addition to the regional basics such as Crémant, and Riesling – they make orange wine with Pinot Gris and another orange wine from Gewürztraminer grapes. The latter is said to be a great pairing with Indian food! We also visited Domaine Zeyssolff much bigger and more commercial winery – though still most of their wine is consumed in Alsace. We tasted a very similar line-up of wines from the noble grapes plus a Crémant. Crémant is popular here and clearly was a favorite amongst our tour group! In fact Crémant today makes up 25% of the wine production in Alsace.

All of the wines we tasted were unique, delicious and unexpected. The Muscat and Pinot Gris lean toward stone fruit aromas and flavors. The Riesling is smooth and dry with notes of apple and lemon. Many of the wines made from Muscat, Gewurtraminer and Pinot Gris were notably aromatic, a characteristic brought out by the sunny climate in the region. Everything we sampled had excellent pairing possibilities – many would go great with Indian or Indonesian food.

And because of the dry, sunny, climate, Alsace has long been a pioneer of organic farming so most of the wines we had were organic!

As with much of Europe, many of the wines in Alsace are hard to find outside the region, harder still outside of France, and seldom in the U.S. So my goal was not only to enjoy the wines in Alsace, but also to find comparable bottles I could buy back home.

The Alsatian wines we usually see here in the U.S. and at France 44 – big names such as Trimbach and Hugel – export much greater volumes. In fact, we heard that Trimbach exports nearly 90% of their volume!

We rented a car and drove south where we visited some of these larger wineries. Trimbach is in the magical small town of Ribeauville and Hugel is in another delightful village called Riquewehr. Riquewehr is known for its lineup of wineries right in the main part of town – you can walk from winery to winery to taste. We tasted at a place called Dopff, which was credited with starting the Crémant movement in Alsace. We spotted the Albert Boxler winery, which makes some very good wines that are exported to the US and sometimes available at France 44 (I love their Edelzwicker).

If at this point, as I hope you are, you’re convinced and ready to try some Alsacian wine, here are a few favorites you can find at France 44:

Bott-Geyl Alsace Metiss 2022

This white blend is crisp and approachable. On the nose, it unveils a bouquet of ripe fruits and citrus, interwoven with hints of white blossoms. On the palate, it is light and invigorating, with a harmonious acidity that accentuates its fruity essence.

Shop Now: $21.99

Trimbach Pinot Blanc Alsace 2022

Shop Now - $27.00

Gustave Lorentz Cremant d'Alsace Brut NV

Shop Now: $29.99

Our final stop on the journey was to see the town of Colmar. No wine tasting here, but we did spot a full Trimbach line up I the window of a wineshop – including their iconic Clos St. Hune Riesling available for a mere 289 Euros! Colmar also has a claim to fame as the inspiration for the buildings and town in the gorgeous Miyazaki Japanese Anime film Howl’s Moving Castle.

Leaving Alsace, we headed toward Metz, France via a beautiful drive through the Vosges Mountains. We’d hoped to visit Maison Lelievres – winemaker David Lelièvre was recently at France 44 for a pop-up tasting. But unfortunately, rain and time got in the way of this plan!

From there – on to Luxembourg and our ultimate destination the wedding in Maastricht Netherlands. Overall, I would highly recommend a visit to Alsace and Lorraine. The countryside and towns are beautiful, sun-drenched but not scorching, and an excellent area to try an array of interesting and mostly reasonably priced white wines!

A Beginner’s Guide to Wine Tasting

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.

Whether you’re new to wine or already a fan, learning how to properly taste wine can open a whole new world of aromas, flavors, and experiences. Here’s an easy guide to help you get started with wine tasting.

First, I encourage you to taste a variety of wines, made in different places and made from different grape varietals.

Start by understanding the four main components of wine tasting: appearance, aroma, taste, and finish. Assessing each of these on their own, and as they relate to each other, will help you better enjoy and understand wine. Try both red and white wines to see how they differ. Notice the differences in sweetness, acidity, and body.

Let’s start.

Pour a little wine into your glass and look at the color and clarity. Tilt the glass against a white background (can be piece of white paper) to see the color better. Is it pale in color? Is it opaque or translucent? Swirl the wine gently and watch the “legs” or “tears” form. Legs or tears tell you that the wine is fuller bodied, which also often tells you it has a higher alcohol content.

Swirl the wine in your glass to release the aromas and take a few quick sniffs. Try to pick out the different scents. Fruits, flowers, spices, or herbs are common aromas. Some wines might also have aromas from the barrels in which they were aged. Aromas of vanilla, cinnamon, or toasted bread can tell you that the wine was aged in oak barrels. Fresher floral and fruit aromas often tell you that the wine was aged in stainless steel.

Now, take a small sip and let the wine cover your tongue. Pay attention to the first flavors you taste, then notice how they change, and which flavors linger. Think about the balance between sweetness and acidity. Does your mouth water? Does the wine dry the sides of your mouth? These clues can tell you about the dryness of the wine, the tannins in the wine, the body of the wine. Take notes! There’s no right answers, it’s all personal preference.

Once you have a good sense for your wine tastes, try tasting wine with different foods to see how they go together. Notice how the flavors of the wine and food change and enhance each other. This can make both the wine and the food taste better. There are general rules for wines & foods that go well together; i.e. fatty foods and acidic wines, sweeter wines and sweeter foods, but again, there’s no one right answer.

Write down your thoughts about each wine you taste. Note the name, year, and producer, as well as what you liked or didn’t like about it. Over time, this will help you understand your preferences and will help you ask the right questions in restaurants and wine shops.

Taste with others! Discuss what you see, smell, and taste. Compare and contrast your opinions on each wine. Learn from each other! Make it a group activity.

Join wine classes, workshops, or tastings at France 44 to learn more. Talk to wine team at France 44, sommeliers, or other wine lovers, to get tips and recommendations. Wine tasting is a journey, and there’s always more to learn and it is ALWAYS okay to ask questions!

By following these simple steps, you’ll start to appreciate the art of wine tasting. So, pour yourself a glass, take your time, and enjoy discovering the world of wine. Cheers!

Now, we’ll guide you through a tasting of a couple great wines.

We recommend starting with a Chardonnay. Known for its versatility and range of flavors, Chardonnay can offer a variety of tasting experiences. You’ll often find notes of green apple, pear, and citrus in unoaked versions, while oaked Chardonnays might have hints of butter, vanilla, and caramel. This wine pairs beautifully with dishes like grilled chicken, seafood, and creamy pasta, making it an excellent choice for both tasting and pairing. Give it a try and see why Chardonnay is a favorite among wine enthusiasts!

You also need to try red wine, and we recommend starting with a Cabernet Sauvignon. Known for its rich flavors and deep complexity, Cabernet Sauvignon offers bold tastes of dark fruits like blackberries and plums, with hints of spices and vanilla. This wine pairs wonderfully with rich foods like steak, lamb, and strong cheeses. Give it a try and see why Cabernet Sauvignon is a favorite among wine lovers!

Tassajara Cabernet Sauvignon | $14.99

The wine is deep in color and offers a complex aroma. You will detect aromas of elderberry and dried berries. As it opens, herbal notes like oregano and anise also come through, adding to its complexity. On the palate, it’s medium-bodied with well-structured tannins that give it a smooth texture. The taste features dark fruits, like elderberries, with a hint of herbs. This wine pairs well with hearty dishes such as wild game and mushrooms, which complement its dark fruit and herbal notes.