Ozeki Sake Dry

In 1711 Ozeki Sake was established in Imazu, Hyogo prefecture, praised for centuries for its great water quality. Over the years Ozeki Sake has become one of the major sake brewers in Japan.

As Japan has emerged as a global economic power in the 1970s, the interest in Japanese food and culture grew significantly in the U.S. And along with the surging popularity of Japanese specialties like sushi, people discovered sake.

Unfortunately, in those early days the general quality of sake products available outside Japan was rather disappointing, and there were no seasoned sake brewers with years of experience to make premium quality sake in the U.S.

In order to better provide fresh tasting premium sake for American consumers, Ozeki started its U.S. production in Hollister, California, in 1979. Ozeki was the first Japanese sake brewer to locally brew sake within the U.S. They were innovative in localizing the entire sake brewing production, including the use of local rice grown especially for sake-making.

As rice and water are the two major ingredients in sake brewing, it was crucial to find a location with access to the best sources. After a long search, Hollister, California was found to have both the finest locally grown rice and easy access to the clear water from the Sierra Nevada in Northern California. The city of Hollister is located about 100 miles southeast of San Francisco and 40 miles east of Monterey. Hollister is situated in California's Central Coast region with a mild climate perfect for sake brewing.

As the popularity of sake has steadily grown, the product lineup of Ozeki has been expanded to retail, food service, and food manufacturing industries. In 2009 Ozeki Sake (U.S.A.) Inc. celebrated its 30th anniversary and renewed its pioneering spirit and commitment to brewing the finest fresh sake.

A sake with dry yet fragrant flavour.
Ozeki Sake can be drunk warm or cold or used in cooking.
The traditional way is to serve sake as “kansake” – warmed to a temperature of 38 to 55 degrees C according to preference. Sake is heated in a “tokkuri” porcelain carafe in a hot water bath for about 5 minutes.

The other way is to serve sake cold. So, “Cheers” or “Kampai!” as they say in Japan.

This sake can also be used in cooking when a recipe requires sake.

Volume: 375ml. Glass bottle.
Alcohol content: 14.5%
Sake meter value (SMV): +8
Acidity: 1.3

Apple Cider 

Cider is an alcoholic beverage made from the fermented juice of apples.
Cider is popular in the United Kingdom (West Country), the UK is also the most consummation of cider in the world, it has the largest-producing cider company in the world. Cider is also popular in other European countries including Ireland, Portugal (Minho and Madeira), France (Brittany and Normandy), and Spain (Asturias and the Basque Country).

About fermentation

Following the picture, the process is just simple from the havesting, Washing, Grinding, Pressing, Cooling and filling, Fermentation and finished by filling and packaging. And don't forget the quality control.

Some specials

Like wine has its range of ice wine, of course the cider has ice cider, especially which comes from Québec.

Apple with Apple, it's parfait. Of cours, it's Apple pie.

Bas Armagnac Dartigalongue 30 ans

This week we will expain you what Armagnac is, the differences between Armagnac and Cognac, and then present you one of the best armagnac "Bas Armagnac Dartigalongue 30 ans".


What is Armagnac?






Armagnac is a grape brandy from the Gascony region of southwestern France. Its closest relative is Cognac, another grape brandy from an appellation located about 100 miles north of Armagnac.

Even though it is related to and often confused with Cognac, Armagnac is very different with regards to its grapes, terroir, distillation, élevage, blending, aromas, tastes and textures. In truth, France's two finest brandies made from wine are not very much alike at all.

Armagnac Grapes

Armagnac, like all other types of brandy, is distilled wine. The potent beverage is predominately made from the following grapes:

• Folle Blanche - These grapes are fickle and difficult to grow. Those that do successfully grow this grape that is also highly susceptible to rot and mildew find the vines offer a very low yield. Because of the grape's difficult nature, only around 3% of vines in the Gascony region are Folle Blanche.
• Ugni Blanc - These vines tend to be the easiest to grow and are therefore, the most widely planted grapes in the region.
• Colombard - This widely used grape provides fresh, young aromas to Armagnac.
• Bacco - This grape is a hybrid of the Folle Blanche and Noah grapes. The AOC has determined that hybrid grapes cannot be used in the production of Armagnac within the AOC regions after the year 2010.

Armagnac Regions

The Gascony region in France is further divided into three main Armagnac producing regions:

• Bas-Armagnac - Armagnac produced in this region is made predominately of Ugni Blanc and Bacco grapes. This region is said to have the best soil, so it therefore produces the best Armagnac of the three regions.
• Tenareze - This region is centrally located and the predominate grapes used for Armagnac produced in Tenareze are Ugni Blanc and Colombard.
• Haut-Armagnac - This region produces the lower quality Armagnac as compared to the other two regions.

Classification System

Just like Cognac, Armagnac has a similar classification system:

• Trois Etoiles - Armagnac bearing this label must be aged in wood for a minimum of one year in France and a minimum of three years in the United States and Great Britain.
• Very Special - Abbreviated simply as V.S. on the bottle, this Armagnac must be aged in wood for a minimum of two years.
• Very Superior Old Pale - This is also abbreviated to read V.S.O.P. on the bottle and must be aged for a minimum of five years in wood.
• X.O. - Meaning extra old, this Armagnac has to stay in wood for at least six years before bottling.
• Hors d' Age - Armagnac with this label must be aged in wood for at least 10 years before bottling.

What's the Difference Between Cognac and Armagnac?

Armagnac	Cognac
Four primary grape varieties	One primary grape variety (ugni blanc)
Usually distilled once in a continuous still.	Distilled twice in pot stills.
Features vintages as well as blends	Features more blends, few vintages
Is consumed more locally	Is more an export product
VS = 1 year minimum	VS = 2 years minimum
Often ages in local Gason oak barrels	Ages in Limousin/Troncais oak barrels
Often distilled to lower proof ~57%	Distilled higher ~70%
Grapes cost the same price whether from Bas Armagnac or Tenareze	Grande Champagne grapes way more expensive than from other regions
More sandy soils in region	More chalky soils in region
Allows for an unaged product "Blanche De Armagnac"	Technically, no unaged variant permitted

 Bas Armagnac Dartigalongue 

History

It was in 1838 during the reign of Louis Phillipe taht Pascal Dartigalongue, originally from Saint Lannes near Madiran, moved to Nogaro in the Gers and founded his maison d'Armagnac which is alive and well today. He very quickly realised that armagnac could be a successbul export product. Despite many difficulties he managed to send aok casks of armagnac to Bayonne where they would be shipped on to Holland And England.

In 1870 he acquired our present vineyard, "lacroutz", at Salles d'Armagnac (from which we have taken our brand name "Croix de Salles"). In about 1900 Joseph's son Henri took over the family business. It was at his time that Eau de vie officially became Know as Armagnac and acquired the appellation 'Jaune d'Or'. Thanks to the continuing expansion of the railways the trade in armagnac also continued to grow.

In 1930 Henri's very young son Pierre took on the responsibility of visiting their clients, first in France and later abroad. This initiative increased sales dramatically. In 1936, at the end of prohibition, he went to the USA and did some very good business with the Americans. After the end of the second world war he developed the sale of armagnac throughout Europe .

His son Jean-Pierre and his daughter Françoise now run the family business. They take pride in mainaining the century and half old family traditions of service and quality and living up to the family motto "My Armagnac, my strength".

Bas Armagnac Dartigalongue Extra 30 ans 

Blend of several vintages aged from more than 30 years in oak barrels. Armagnac toned and shimmering deep amber. The palate is fresh , round and balanced. The flavors are deep and melted.

Tasting Notes:

NOSE : Very fruity nose,powerful and enjoyable. The nose reveals notes of candied orange, flowers, rancio and nuts.

PALLATE : Round and balanced with lots of freshness. It expresses notes of candied orange zest, peach, candied fruits and slight dried pineapple and spices with a beautiful woody note that give a subtle roundness in mouth.

FINISH : Beautiful, silky, long, powerful with aromas.

Age: 30 years

 

ABV: 40.0%

 

Award: Gold Outstanding 

              'Gold' Best French Wines & Spirits Asia 2013

 

Food Pairing:

 

Old armagnacs with guinea fowl and fruit, duck breast with honey, cep mushroom omelette …

Fruit based desserts: tarte tatin, pear charlotte, candied orange … chocolate desserts such as black forest gateau, chocolate mousse…

Special desserts such as an Armagnac Baba served alongside a 2cl glass of Armagnac, crepes with the liqueur Pousse Rapière…

The sweetness of the dessert softens the vivacity of the eau-de-vie. 

Amazing gift of Chinese spirits - Wu Liang Ye

             

Wuliangye Yibin Company Limited (Chinese: 五粮液) is a Chinese alcoholic beverage company.

Introduction

Wuliangye liquor brewed with 5 grains is appraised as magic liquor of China. As a typical representative of fragrant Da Qu liquor, Wuliangye is the aggregate of the quintessence of the heaven, the earth and the human. Brewed with 5 choice grains including broomcorn, glutinous rice, rice, wheat and corn, by adopting traditional techniques, Wuliangye liquor is uniquely characterized by "lasting aroma, mellow and luscious taste, harmonious and just-right flavor", which enables it to be supereminent among the liquor products of today.

Production Process

History

-1909 DENG ZIJUN, boss of a wine workshop named ”LI CHUAN YONG”, started using red sorghum, rice, glutinous rice, wheat, corn five grain as raw materials, to brew a strong spirit, he called it “Grains spirit”

-1929 it renamed the "Wuliangye"

-1957 state-owned Yibin Wuliangye Distillery was officially established, the workshop is located at the foot of Cuiping Mountain and Zhenwu Mountain in Yibin

-1990 Wuliangye won the first session of China's "Top Ten Famous Brand"

-1998 January 25 ,Wuliangye Co., Ltd. officially listed Shenzhen A-share, Code: 000858, the total market value of 18.979 billion yuan, 5.346 billion yuan float market capitalization

-From 1957-2002, Wuliangye experienced five times of expansion

The honorary

In 1991, Wuliangye liquor was recognized as one of the "Top 10 Well-known Trademarks" of China. In 1995, Wuliangye liquor was awarded the only gold prize for liquor products at Panama International Exposition, it was the second time Wuliangye attained this unusual glory after it has been award the same in 1915 for the first time. Up-to-date, Wuliangye liquor has been awarded 39 international gold prizes in the liquor indus

                                               

              

WuLiangYe is one of the WPP, BrandZ Top 50 Most Valuable Chinese Brands 2013.

Marqués de Riscal, an icon of Spanish wine

As an icon of Spanish wine on the worldwide stage, Marqués de Riscal is not only the first modern bodega in Rioja, founded in 1860, which manages to combine the seemingly impossible: quantity (9 million litres) and quality, but also the bodega that produces some of the most top profile and reserva wines. Furthermore, it brings its glorious past face to face with the most cosmopolitan future represented in the Frank Gehry building.

History

Marqués de Riscal is one of the oldest Rioja wineries. Founded in Elciego (Álava) in 1858 by Guillermo Hurtado de Amézaga, from the outset it has been a point of reference in the wine making business at both national and international level.

  1858  Creation of the Marqués de Riscal winery, the birth of a dream

1883 The original cellar was extended. This part is known as "El Palomar".
 

1862 First bottled Marqués de Riscal Wines; in just five years the first prizes began to arrive

 

1895  Marqués de Riscal was the first non-French wine to win the diploma of honour of the Bordeaux Exhibition
 

1972 Production of the first Marqués de Riscal white wines in Rueda

1980 Force behind the creation of the Denominación de Origen Rueda
 

1986 Barón de Chirel, the first "signature wine", launched
 

1995 Marqués de Riscal introduced the first grape sorting table in the Rioja appellation

1999 

First vintage of the Riscal 1860

 

 2000 Project 2000, a step into the future

     2006 Inauguration of the "City of Wine"

     

        2008 150th Anniversary of Marqués de Riscal

 

        2009  

Launch of Finca Torrea and Finca Montico

 

2010 Vinos Herederos de Marques de Riscal S.A. buys the Marqués de Arienzo Rioja appellation label
    

2011 Marqués de Riscal gets recognized as one of the 10 World´s Most Admired Wine Brands (Drinks International)

2011  Transformation of the 1883 wine cellar, one of our oldest wine cellars, into a space equipped with the latest technology. The idea is to combine the charm of this 19th century space with the most modern machinery

2011 Marqués de Riscal holds an historical auction in Beijing (China) of 100 vintages dating from 1862 to 2005

2011 The Marqués de Riscal Restaurant receives its first Michelin Star

Vineyards:

• 500 Ha of our own Tempranillo, Graciano, Cabernet Sauvignon and Mazuelo vines.

• 985 Ha of external vineyards controlled by the cellar.

Grape Varieties:

Tempranillo: predominant variety with a short growing cycle and delicate cultivation.
Graciano: late-ripening variety with a long growth cycle, hardy and high-yielding.
Mazuelo: minority variety in recession, late-ripening and hardy.
Cabernet Sauvignon: As well as the rest of the varieties, Marqués de Riscal has cultivated this variety since 1858, the year of its foundation. With a long cycle, hardy character and marked varietal character.

- See more at: http://www.marquesderiscal.com

Marqués de Riscal Reserva 2010

Introduction: 

Marqués de Riscal Reserva wines are basically made from grapes from tempranillo vines planted before de 70’s, grown in the best clay-limestone soils of the Rioja Alavesa. This variety withstands oak- and bottle ageing well thanks to its good balance of acidity and fine tannin. The Graciano and Mazuelo varieties, whose presence in the blend does not exceed 10%, provide crispness and a lively colour.

Fermentation takes place at a controlled temperature of 26ºC and the maceration time is never more than 12 days. Riscal reservas spend around two years in American Oak barrels, producing a wine which corresponds to the classic Rioja style: fresh, fine, elegant and very suitable for laying down for many years. Before release for sale it spends a minimum of one year rounding off in the bottle; time enough to show how much complexity tempranillo is able to achieve. 

Grape Variety:

90% Tempranillo
7% Graciano
3% Mazuelo

Tasting notes:

Intense black-cherry colour with good depth of colour and hardly any signs of evolution. Very expressive aromas on the nose with notes of liquorice, cinnamon and black pepper, with just a subtle hint of the long cask-ageing, thanks to its great complexity and ripe, concentrated fruit. Fresh and easy to drink on the palate, good backbone and lovely, polished tannins. The long, persistent finish leaves gentle balsamic reminders of the finest quality. 

Awards:

Decanter World Wine Awards, 2015: Commended

Food pairing:

This wine goes well with ham, mild cheeses, casseroles which are not highly spiced, bean and pulse dishes, poultry, red meat, grills and roasts.

Best served at between 16º and 18ºC

Stewed Beef Brisket with Tomato

Ingredients:

800g beef brisket
2-3 tomatoes
5g ginger
5g garlic
1 tablespoon of Tomato Ketchup
2 teaspoon of sugar
2 teaspoon of salt
2 teaspoon of cooking oil

Directions:

Cut the beef brisket in to thumb sized cubes and tomatoes into similar sized cubes. Cut the ginger and garlic into slices.

Boil the beef cubes with cold water for about 5 minutes. Take the beef cubes out, wash clean and drain the water.

Heat up a pot with 2 tbsp of cooking oil over strong heat, when the oil is hot, put the ginger and garlic in and stir-fry for about 3 minutes, then add tomato cubes, keep stirring until they are soft. Put the Ketchup and beef cubes in, add 200ml boiling water and sugar, mix them well.

Cover and cook over low-medium heat for about half hour. Add salt, keep boiling for another half hour.