This week,we have four contributions to What We Drank, including the first from Sasha Smith. I wanted to mention something this week, badly, but there wasn't anything that I drank over the weekend that inspired me enough, sadly. More on that later this week I think.
Working in the cellar at Freedom Run, I designed this wine specifically for my wedding favors. By that I mean blend, color and sweetness. The favor was a 375ml with a palm tree (we got married in Key West) and the wedding date. The blend, 93% Cayuga and 7% Cab Franc, with a residual sugar of 1.5%, turned out to be a big hit with everyone in Key West, so much so that I convinced the winery to bottle 100 cases of it and call it a dry rose.
Light and refreshing with aromas of strawberry and watermelon, this wine shows a delicate balance of acidity and sweetness. Luckily the Cayuga is quite neutral and makes a great base for the Cab Franc fruit to lead the way. While it\'s not the most complex rosé, nor will it satisfy the terroirists of the wine world, it can be a perfect addition to any summer meal.
From Melissa Dobson: Anthony Road Wine Company 2008 Martini-Reinhardt Select Vignoles TBA
Winemaker Johannes Reinhardt explained that the 2008 dessert wine grapes encountered a "tough birth" but this traditional TBA was effected by noble rot at over 50%, cool room stored, sorted for one week and foot macerated. The result is a full-bodied, silky dessert wine with citrus and apricot "showing its muscles" but playing well with the orange curd mousse. This and the 2008 M-RS Riesling Trockenbeeren and 2008 M-RS Riesling Berry Selection dessert wines are not in bottle yet, but will be within the next 2-3 months.
In honor of Flag Day and our third anniversary, my husband and I invited over 30 friends for a cookout. Because we're of the mind that no party is complete without a signature drink, we came up with this punch. Save for one ingredient, it's pretty low-rent...but it's also pretty delicious.
This concoction is sure to please anyone who appreciates a whiskey sour. Here's the recipe, such as it is: place about 2 cups of frozen black currants, 6 cups of water and 1/2 to 3/4 cup of sugar in a saucepan and bring to a boil. (We used frozen currants from this farm in Staatsburg, New York.) Lower to a simmer and cook until the liquid reduces by more than half and becomes syrupy. (Around an hour and a half.) Strain. Fill a 4-gallon jar with five limes, thinly sliced. Add four cans of frozen pink lemonade from concentrate as well as however much water it calls for on the canisters, minus a cup or two. (You'll be adding ice to the jar and don't want the mixture to get too diluted.) Pour in the black currant syrup and add several trays of ice. Serve alongside a bottle of Jeremiah Weed bourbon liqueur. That's right, bourbon liqueur. If you can't find any, Jack Daniels will do, but there's something about the sweet, boozy kick of a $16 bottle of Jeremiah Weed that hits the spot here. Not a drink to serve to your boss, your in-laws, or anyone else you're trying to impress, but a delightful beverage to enjoy among friends.