Wine Archives - Page 4 of 16

Demystifying Wine Icons

written by Karina Roe

icon (ī-kän): a thing widely admired especially for having great influence or significance in a particular sphere

Over the years, it’s been my personal mission to take wine down off the pedestal and make it more approachable to more people. After all, wine at its most basic level is just alcoholic juice made from crushed-up grapes that were grown by a farmer. There is no literal magic involved with winemaking—we’re the ones who assign magic to wine.

With that notion in mind, it’s curious to entertain why some wines are “better” than others—why they cost more, why there’s more demand, why they’re higher quality, why you’re supposed to enjoy drinking them more. Why does the world know about Sancerre but not about Frontenac Gris? Why did you pay (thousands) more for your DRC than I did for mybox wine? Some of those questions have obvious answers, but some of them don’t.

The wine world has built up its own canon of wine “icons” over many hundreds of years. Some of these icons have historical or geographical significance. Others have become icons because their consumption and popularity were influenced by an important ruler, center of commerce, or fashion trend. Sweet wines, for example, have had a particularly strong presence in the “icons” category, simply because the taste of sweetness many hundreds of years ago was rare and very prized (especially to northern Europeans).

There’s much to be said about making wine more accessible and less stuffy and exclusive, and part of that accessibility comes by way of education. Learning the history and process behind these iconic wines (as well as the conflated stories and myths)provides insight and connection as to why they’re iconic. It also gives you the agency to make your own decisions about these wines and the structures they exist within.

We’re featuring a fascinating lineup of these “icons” in our upcoming “Decadent White Wine Icons” class on August 16th, where we’ll learn how to deconstruct the mystical aura around these wines before building them back up and returning the magic to them. We say in every one of our classes that there’s no such thing as a dumb question (only the one left unasked), but that’s even more prevalent in this particular class. This unique class is all about asking “why” these wines are the way they are, so come prepared to have some fantastic, in-depth conversations while tasting some of the most heralded white wines from around the world—and learn to assign your own magic to them.

The World of Pét-Nats

written by Karina Roe

This ancient method for making sparkling wine has become extremely popular over the past several years and has become a go-to for those looking for exciting new flavors and textures in their wine. From having a handful of bottles on our shelves to now dedicating an entire section (and wine class!) to this category, it’s clear that Pét-Nats are more than just a passing fad. Although “Pét-Nat” is a loosely defined term, wines labeled as such often (though not always) follow these general rules:

Made using the Ancestral Method (part way through the first fermentation the wine is bottled and then the 1^st fermentation finishes in the bottle resulting in carbonation)
Bottled unfiltered/without disgorgement. Yes, there may be sediment or even chunks in your wine! It is harmless and will settle to the bottom of the bottle if undisturbed. (Or, do a gentle shake before opening to get it fully integrated!)
Topped with a metal crown cap instead of the traditional sparkling wine cork.
Often slightly lower in alcohol
Less carbonation than traditional method sparkling wines like Champagne

But just like any wine category, Pét-Nats vary widely in color, aroma, texture, and flavor: They can taste sour and funky like your favorite kombucha, or they can be reminiscent of a traditional sparkling wine. They can be bone-dry or semi-sweet. But as long as you like a little bubble to your wine, you’re sure to find a Pét-Nat that fits your palate.

And if you’re not sure where to start, our Pét-Nat Party happening on August 8^th is the perfect way to dive into this exciting collection of wines! You’ll get to learn the art behind Pét-Nat production and the unconventional techniques involved as you taste through some of our favorite producers. After a short guided tasting, you’ll enjoy a casual tasting environment at your own pace while you nibble on cheese and snacks. Seats are filling up fast, so don’t wait to register! Below are a couple class features that you can look forward to:

Statera Cellars Pétillant Naturel

Statera Cellars is owned and operated by two good friends in the Willamette Valley in Oregon. The base Chardonnay for this bottle was fermented in half neutral French oak and half tank until nearly dry, then put into one large tank to go through the rest of fermentation to achieve a well-balanced, salty, delicious, and quaffable bubbly.

Poderi Cellario La Grinozza Pét-Nat

This is part Pét-Nat, part “chillable red” and is made entirely from a light, high-acid red grape called Grignolino. Poderi Cellario hails from Italy’s Piedmont region—also home to heavy-hitters like Barolo and Barbaresco—but the younger generation presents “La Grinozza” as an alternative to introduce a wider wine audience to all the styles Piedmont is truly capable of.

2023 Cabin Crushin’ Beverages

Margarita in a glass with lime wheel and pink umbrella, in front of a bottle of Margarita mix and a can of Indeed Mexican Honey Light

This holiday weekend, we wanted to share with you some of our favorite refreshing beverages, to inspire your festivities. Here’s what we’ll be drinking this weekend!

Fair State Pilsner - Bill

It’s everything a great craft pilsner should be. Crisp and snappy with a solid backbone of hoppiness. It’s been our #1 selling pilsner in the store for many years now, and I just never get bored with it.

Raza Vinho Verde - Jake

11.5% ABV, lightly effervescent, and $11. Need I say more? Raza is an infinitely crushable wine from Portugal that has some lovely tropical notes backed up by great acidity. It’s a year round favorite for me personally, but it’s truly meant for summer!

Steel Toe Split Point Pilsner - Kayla

It’s crisp, refreshing and my go to when I’m on my dad’s boat fishing and hanging out.

Crankin Foamers Lime by Fairstate - Joe

Goes down so easy, my go-to summer beer. V crushable.

Modist TINT Maximum Pineapple Raspberry - Melissa

Good flavor, good vibes, no hangover.

21st Amendment "Hell or High Watermelon" Fruited Wheat Beer - Maura

The idea of a watermelon beer puts a lot of people off right away—and rightfully so—but hear me out! This light-bodied wheat beer has just a hint of natural watermelon flavor—no Jolly Rancher notes to be found. Ice cold, it’s sooo refreshing and honestly too easy to drink. It’s been in their lineup for over a decade at this point and remains a nostalgic favorite for me. Giesenbrau Bier Co “Hildy’s Helles” – This New Prague brewery has been around for years, but their recent rebrand captured my attention as an unabashed can nerd. Fortunately, in this case, the gorgeous cans happen to contain some delicious brews! This Helles lager is the standout hit of my summer, but you can’t go wrong with any of their beers in my opinion.

Poderi Cellario La Grinozza Rosso - Karina

Un vino frizzante! This liter bottle is all you need to please your entire crew — from the geeky cool-kid wine nerds to the no-nonsense folks who “just want wine.” Spritzy, light, and fresh, this Grignolino from Piedmont is perfect by itself or with any summer fare. Did I mention it’s in a liter bottle?

Fot-Li Vermouth - Benjamin

Pour over rocks, garnish with an orange slice, put your feet up and imagine you are soaking in the Catalan sun.

Almare Spritz Classico NV - Hailey

This low ABV bottled spritz is perfect for enjoying in the summer heat. Citrusy orange flavors dominate with a lively effervescence and a touch of bitterness, it tastes like summertime in a glass. Grab your sunnies, a floatie, and enjoy this delicious libation on the lake!

Ercole Pét-Nat - Anna

I’m in a pet-nat phase this summer, and Ercole’s is a perfect easy-drinking, somewhat sweet pet-nat. It’s full of red fruit flavor with just that hint of funk associated with pet-nats that keeps you on your toes. Perfect to sip on the porch while enjoying a nice piece of cheese.

Unibroue Blanche de Chambly - James

Affordable, low alcohol, smooth, and refreshing.

Union Sacre Edelzwicker (Orange/ Rose Wine) - Dustin

This beauty is the Hazy IPA of wine. It is a lightly unfiltered skin contact white blend that tastes like a rose smoothie. Lush and dense peach, apricot, and tangerine flavors dance across your tongue and don’t stop until the bottle is gone.

Coors Banquet - Bennett

A true cabin crusher! If it’s hot out I want nothing more than something simple, clean and refreshing. I love craft lagers and IPAs but after a long day in the sun, Banquet hits the spot. Plus it’s brewed with Rocky Mountain water!

Hamm's - Rob

Rob, the self-proclaimed connoisseur of peculiar tastes, insists on Hamm’s Beer as the ultimate summer beverage, with a conviction that can rival a penguin’s commitment to sliding on ice. His reasoning? Picture this: as the sun kisses your skin with its fiery rays, a can of Hamm’s materializes in your hand, emanating a cooling aura like a mythical frosty orb. One sip transports you to a tropical oasis where pineapples harmonize with hops, and palm trees sway in syncopation with the carbonation bubbles tickling your tongue. Rob’s whimsical recommendation defies logic, but who are we to deny the summertime enchantment of a whimsical Hamm’s adventure?

Tom & Dustin go to Kentucky!

by Tom Schneider & Dustin Harkins

Here at France 44, we love to bring our customers ‘barrel picks’—bottled spirits from exclusive barrels that we handpick ourselves. These barrels are most often bourbon or rye, but we have dabbled in tequila and scotch exclusives as well when the right opportunity arises. The process differs from distillery to distillery: some will send us samples, some bottled straight at cask strength, and some cut down to normal proof.

Occasionally, we are offered a special barrel that can only be picked out in-person at the source. We go down to Kentucky to pick out straight from the source. We were lucky enough this year to be invited down to Four Roses to pick out a cask strength barrel from one of their 10 unique recipes. The catch is we must get to Cox’s Creek outside of Bardstown, Kentucky to select our special barrel. Tom & Dustin did just that at the end of May to secure our customers a barrel that will be showing up right in time for the fall and bourbon season. 

Getting the chance to pick out a Cask Strength Private Barrel of Four Roses is certainly a treat but to get one you must get invited down to their bottling facility in Cox’s Creek a half hour south of Louisville. This is where Mandy Vance, the Manager of the Private Barrel Selection Program, rules her roost. Mandy hosts Four Roses best customers from all over the country giving them an opportunity to pick out a unique barrel from one of their ten recipes. If you are lucky enough, they will have a barrel of each for you to sample and choose from.

Four Roses has two mash bills:

High rye: 60% Corn, 35% Rye, 5% Barley (known as their “OB” mash bill, their flagship) 
Low Rye: 75% Corn, 20% Rye, 5% Barley (known as their “OE” mash bill, much rarer)

To get up to 10 recipes, they also have five unique yeast strains (SV, SK, SO, SQ, SF) that control most of the fermentation process and much of the final flavors of the bourbon:

OBSV: Delicate fruit and rye 
OBSK: Rye and baking spice 
OBSO: Rich fruit 
OBSQ: Rye and light floral character 
OBSF: Delicate rye and mint 
OESV: Delicate fruit and caramel 
OESK: Baking spice 
OESO: Rich fruit and vanilla 
OESQ: Delicate grains and light floral character 
OESF: Herbs and mint

Mandy sits you down with plenty of water and salty snacks to help guide you through ten single barrels. Some people ask about the recipes beforehand, but we chose to taste them blind and let the chips fall where they may. Only after we narrowed down the field from ten to closer to three, then we find out the recipe, ages, and the rough estimate of how much bourbon is left in the barrel.

We landed on a ten-year barrel of OESK. This recipe is known for its sweet cinnamon and clove properties, the barrel we chose has a good dose of rich dark cherry fruit to complement its complex spices. Hopefully this barrel will be arriving the beginning of September! 

The bourbon trail is an amazing experience when done correctly. It is an experience unlike no other, but it does take some patience and planning. Most distilleries are in either Frankfort or Bardstown, about an hour away from Louisville in different directions, east and south respectively. While you may not be drinking that much on these tours (they are not open bars by any means), it is important to eat and drink beforehand, plan out a designated driver, and try not to visit more than two distilleries a day. The heat, travel, and any alcohol consumption will tire you out faster than you may anticipate. Both Frankfort and Bardstown should take at least two days each if you want to savor the experience and experience it to the best of your ability.

We made it a point to check out Jim Beam for some amazing food before we ventured to Four Roses to pick our single barrel. Jim Beam comes highly recommended if you want some great food and ambiance before you hit the road. We also made it out to the Bernheim National Forest, highly recommend going, and saw some forest giants! 

In the meantime, while we wait for these barrels, we do have a small amount left of our Barrel Proof Ezra Brooks High Rye Bourbon brimming with raspberry fruit and spice and our caramel forward Stellum Single Barrel Bourbon available right now. In the coming months we will also have a brand new 8-year barrel proof Elijah Craig Bourbon Barrel brimming with light fruit and creamy vanilla as well as our second ever Rittenhouse 100 proof rye single barrel boasting bright spice and complexity, perfect for cocktails and sipping alike. We are always looking for more unique single barrels to bring our loyal patrons and we’ll keep you updated on future offerings when we have more news! 

Wine Pairing Rules: Following, Bending, and Breaking

Red and white wine plus different kinds of cheeses (cheeseboard) on rustic wooden table. French food tasting party or feast scenery from above (top view).

A thousand decisions were made in order to get that beautiful liquid into your glass, and each one of them impacted the environment in some way.

Memorial Day Beverage Pairing Guide

Peach Bourbon Cocktail garnished with mint sits in a garden bed

Memorial Day is here, summer is beginning, and we’re embarking on a summer of pairing! Here at France 44, this is our favorite time of the year. We get to dust off our grills and pull some of our favorite summer bottles off the shelves.

Our talented butchers prepare gorgeous cuts of meat & house-made brats to grill, and lovely charcuterie to serve. If you have not checked out the case in our cheese shop yet, you absolutely must this weekend. Of course, you can also order online here.

Cookout style dining might feel casual, but you can and should still be intentional about the drinks you serve. Just as you may spend hours seasoning, marinating, smoking, and grilling meat, you should spend time finding just the right beverages that accompany and enhance your meal and take it to the next level. Luckily for you, Bennett, Tom, and Dustin of our beer, spirits, and wine teams, respectively, have put together a couple of beverage recommendations for you this week, to make your Memorial Day barbecue a night to remember.

BEER

Perhaps the most common Memorial Day beverage is beer, so we’ll start there.

When pairing beer with food there are a few main principles that you’ll want to consider. The first is to pair a beer and food that have matching intensities. Think about what contributes intensity to each. For beer: alcohol, hop bitterness, malt flavor (caramelized, bready, toasty, roasty) and residual sweetness can all add intensity. In food: fatty richness, sweetness, spices and cooking techniques (searing, roasting, broiling, etc) can add intensity. The browning process that occurs while cooking food, called the Maillard reaction, is also the process that changes flavors in modified malt.

Let’s use that to segue into our second principle: identifying harmonizing flavors. Choosing a beer and food with similar Maillard flavor components will create a natural bridge between the two. Consider other components, like how a citrusy or herbal hop character might accentuate a dish containing fresh herbs.

The last principle is to identify potentially contrasting or balancing elements. For me, the main focal point here is hop bitterness. Hop bitterness is great for cutting through fat and richness in food, achieving balance. On the other hand, when a hoppy beer is paired with spicy food, it will amplify the perceived spiciness which could cause imbalance. Other components to consider are carbonation and alcohol (which cut through and balance richness), and malt sweetness (which balances spice and acid).

Hefeweizen + Watermelon

May is the beginning of watermelon season, so why not have a big ‘ol slice at your Memorial Day cookout. I would suggest taking sips of a bright fruity and spicy hefeweizen as you enjoy your fruit. The tangy yeastiness, soft texture from high-protein wheat, and dancing notes of banana, citrus and clove match the refreshing qualities of watermelon.

Cream Ale + Corn on the Cob

Ahhh, the wonderful simplicity of grilled corn on the cob with a little butter. It still counts as a vegetable, right? Pair this staple with a Cream Ale, a lighter ale style that mimics some of the characteristics of lager. Similarly smooth and light, but with subtly more malt and sweetness from the use of flaked maize – no wonder it works so well!

Pale Ale + Cheeseburgers

IPAs get all the attention and glory these days, but let me remind you that Pale Ales were the foundation upon which that castle was built. A quality Pale Ale can be a sort of multi-tool for beer pairing, and it goes especially well with burgers and pizza. Softly-sweet crystal malt harmonizes wonderfully with a brioche bun while the citrus and pine-like hop bitterness cuts through the richness of beef and cheese. Perfect!

COCKTAILS

Raspberry Gimlet + Grilled Chicken

Our Raspberry Gimlet is bright and refreshing on a hot summer day, like the ones we will hopefully be getting this weekend. The bright fruitiness will blend right in with the fresh fruits served at the beginning of a cookout and will cut right through the char and salinity of grilled chicken. If served as a long drink with ice and club soda this cocktail can be enjoyed all evening long.

2.5oz New Harbour African Dry Gin

0.5oz lime juice

1oz Mathilde Framboise Liqueur

Shake & Strain into a coupe glass

OR

top with club soda and ice for a longer lighter drink

Garnish with raspberries

Peach Bourbon Sour + Pork Chops

Peach and pork go together through the contrast of sweet and savory; this is also why peach glazes are so common. Both have milder flavors that blend together quite nicely, especially on a hot day. This drink also has the freshness of a mint garnish and the spice of bourbon to keep everything nice and balanced. if we didn’t need a reason for a peach cobbler for dessert, we definitely have one now!

2oz Woodford Reserve Bourbon

1oz lemon juice

1oz Mathile Peche Liqueur

Shake & Strain into a lowball glass

Garnish with a mint sprig

Wine

Lambrusco/Rosè + Brats

I am a huge fan of Lambrusco and pink wine for grilling. Lini Lambrusco Rosso is killer with any brat. The lambrusco lends a dry but fruitful accompaniment to the salty grilled flavors of the meat. Rose helps in a similar capacity, leading with a beautiful fruitful body that welcomes salt and rendered fat. Peyrassol Rose from France or GD Vajra Rossabella Rosato would be great choices. All of these wines are also great served chilled.

The World Inside Your Glass

A thousand decisions were made in order to get that beautiful liquid into your glass, and each one of them impacted the environment in some way.

MISA Imports Wine Recommendations

We want to highlight MISA Imports this week. With a focus on quality and sustainability, MISA Wine Imports sources excellent wines from renowned small to medium wineries in Europe and beyond. They carry a wide selection of styles, from full body reds, crisp whites, and beautiful sparkling wines, and offer an excellent value.

Of the dozens of excellent MISA wines that we carry, we’ve chosen a few of our favorites to share with you, all of which are available in our store!

Manciat Cremant de Bourgogne NV, Burgundy, France – $19.99

100% Chardonnay. Sourced from the neighboring villages of Pouilly-Fuisse. Nice yeast and baked bread notes on the nose. This is a deliciously fruity and rich Cremant, with fruit flavors of green apple and melon and chalky aspects on the crisp, clean finish.

Ronan by Clinet Blanc 2020, Bordeaux, France – $17.99

Ronan By Clinet White offers a bright golden hue, as a pleasant introduction to a fine wine. Hints of yuzu, grapefruit, white flowers, passion fruit, a succession of aromas, all promising freshness, elegance and complexity.

Berthaude Cuvee Laura Côtes du Rhône Blanc 2021, Rhone Valley, France – $17.99

85% Viognier, 15% Grenache Blanc/Marsanne blend. Vinified in stainless steel tanks. Exotic nose of melon, apricot and honeysuckle with a wonderful garrigue note. On the palate there is a focused mineral vein that runs through the wine, with ripe apricot, peach and honeydew.

Alberto Conti Chianti Classico 2019, Tuscany, Italy – $17.99

Displays an intense crimson color. This 100% Sangiovese has a delicate bouquet brimming with fresh aromas of iris and violets that evolve into forest berries at the end. On the palate, it has a powerful blend of dry, mineral notes that provide an intense, persistent flavor.

Domaine Bressy Masson Rasteau 2020, Bordeaux, France – $24.99

This complex wine has a beautiful black-purple color and offers a rich bouquet of blackberries, blackcurrants and violets. On the palate it is full-bodied, liquorice-like and ends with mineral and even salty notes.

L’Espirit de Chevalier Pessac Leognan 2018, Bordeaux, France – $44.99

The second wine of Domaine de Chevalier, this shows all the richness of the vintage, with weighty tannins and a generous future. Blackberry fruits and a core that promises plenty of potential as the dryness softens contribute to what will be a richly structured, complex wine.

Love You Bunches! All about Stolpman Vineyards

written by Josh

Whether you’re celebrating Valentine’s Day with a special someone, a crew of pals or are practicing good self-love this year, treat yourself to a bottle of something delicious. This year we decided to highlight a winemaker that we have fallen head over heels for, Stolpman Vineyards.

ABOUT STOLPMAN VINEYARDS

Founded 20 years ago in the Ballard Canyon of Santa Barbara County, Stolpman Vineyards quickly made a name for producing outstanding Syrah and Roussanne. They now produce a wide range of wines from their impeccable estate bottlings to their delightfully gulpable “So Fresh” line of wine. It’s not only the quality of the wines that have made us lovestruck over Stolpman, but also their winemaking, vineyard practices, and their philosophy on sustainability.

Even while much of the wine industry is moving towards mechanization, Stolpman has continued to do everything in the vineyard by hand, all the way from pruning to harvesting. This meticulous work is done by the vineyard crew, “La Cuadrilla”. This crew is employed year-round, a major contrast to seasonal work that can be found in much of the wine world. Stolpman believes not only in sustainability in the vineyards, but also in labor practices that create stable employment. Employing a full-time work-force, even in the slow months, also allows the vines to be continuously and carefully cared for to produce the highest quality of fruit possible.

LA CUADRILLA

And if this wasn’t enough to get us falling for Stolpman, they took their employment efforts one step further with their wine named La Cuadrilla. This wine began when the vineyard manager, Ruben Solorzano, gave the vineyard crew a small vineyard block (a Cuadra) to learn and practice taking care of the land and the vines. The resulting wine, La Cuadrilla, and its profits go to the vineyard crew. This program has significantly expanded over the years, and now about 10% of the total Stolpman vineyard production goes into this wine, and the profits continue to be returned to the crew members.

SO FRESH!

The “So Fresh” lineup of wines from Stolpman are made using early harvested, whole-bunch clusters of grapes that are naturally fermented, producing lighter, ultra-drinkable, food friendly wines. The simplistic and fun labels are all made by the penmanship of the vineyard manager. Plus, what better way to tell someone you love them than with a wine that literally says “Love You Bunches”!

For the Sober-Curious

The world of non-alcoholic beverages has grown over the past few years, and we are happy to carry plenty of options for anyone trying to cut out or cut back their alcohol intake. We carry NA options all year long, but there is a movement called Dry January that was started in the UK to encourage people to reassess their relationship with alcohol by abstaining from drinking for a month. Even though we are a liquor store, we love this idea and have put together a sampler kit of some of our favorite products to get you started! Our staff can also help you find other NA beer, liquor, or wine that fits your vibe, as our selection has grown considerably over the past year. We assure that you can still be the life of the party without the hangover!

Our Non-Alcoholic Sampler Kit includes:

MORE NON-ALCOHOLIC PICKS FROM OUR STAFF

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KARINA - Studio Null Sparkling Rosé

This is the non-alcoholic wine I've always hoped for. So many N/A wines fall far short of actually tasting like wine and end up being sugary, unbalanced, and tasting like Kool-Aid. Studio Null makes a traditional alcoholic wine, distills out the alcohol to less than 0.5% ABV, and manages to keep all the great flavors, aromas, and acidity that I love so much in dry sparkling rosé.

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JOSH - Steinbock Brut

This is such a fun and easy-going sparkling NA wine. It's juicy and refreshing with notes of citrus and white blossom. Delicious on its own, and also fun to use in NA cocktails like an Aperol Spritz (use the Abstinence NA Blood Orange Aperitif instead of Aperol).

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BILL - Lovejoy's Thai Basil Bloody Mary Mix

I really enjoy Lovejoy's Thai Basil Bloody Mary Mix over Ice with a wedge of lemon and lime. It's such a great twist on the classic Bloody Mary mix and it's super easy just to skip the vodka and enjoy it without any alcohol. Plus it's locally owned and made.

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DYLAN - Hella Bitters and Soda

Every product I've tried from Hella Bitters & Soda has been so delicious. Dry Aromatic is unsweetened with notes of clove, allspice, caraway, rose hips, star anise, and bitter root.

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KAYLA - Untitled Art Italian Pils

My favorite NA Beer is the Untitled Art Italian Pilsner. it's loaded with Hallertau Mittekfruh and Strata hops, making it a bit more hoppier than your standard Pilsner, but being less than 1% ABV, you still feel like you're drinking an actual beer.

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Rob - Untitled Art Juicy IPA

By far my favorite NA beer right now. It is super juicy, refreshing, and just down right delicious. An all around tasty little beverage.

BENNETT - France 44 Spring Water

Deserving of grand cru classification, this water is sourced from the purest natural springs in the Chippewa Falls, Wisconsin appellation. These bountiful springs are naturally filtered by a roughly half-billion-year-old glacial formation, lending notes of vibrant purity and the distinct absence of terroir. Studies have shown that consuming fresh spring water is beneficial to your health!