Sake Basics

Sake Basics

Although sake is brewed from rice, it offers the same variety of taste like wine.  Each producer uses a different rice, yeast, and water (spring or filtered) with its own brewing method.   To better appreciate sake, it is important to know that it is divided into 4 major categories:   Daiginjo.  Consider by many as the best, Daiginjo as a very light, fragrant, fruity and subtle taste.  The rice used has been polished down to 35-50% or less.  Serve chilled or at room temperature. Ginjo / Junmai Ginjo.  Ginjo sake uses rice that has been polished down to 50-60%.  Like Daiginjo, the flavor of Ginjo is light, fragrant and even complex.  Served chilled or at room temperature. Junmai.  Brewed with rice, filtered water and yeast, a small amount of alcohol is added in the final fermentation process to enhance aromas and flavors.  Serve at a variety of temperatures. Honjozo.  Brewed with rice, filtered water and yeast, a small amount of alcohol is added in the final fermentation process to enhance aromas and flavors. It is smooth, usually lighter and more fragrant than Junmai sake.  Serve warm or at room temperature. There are other varieties such as Nigori, Nama, and Ume Shu: Nigori.  Unfiltered, this sake is subtly sweet and its texture has a white, cloudy appearance.   Nama. This sake is not pasteurized and has a fresher and lighter flavor. Ume Shu.  This is a sweet wine served as an aperitif or dessert wine.
Big Bottles of Champagne

Big Bottles of Champagne

There is nothing like bringing out a 15 liter bottle of Champagne at your party.
Domaine de la Romanée-Conti

Domaine de la Romanée-Conti

The lore and lure of Domaine de la Romanée-Conti is like none other, and it is no wonder. 
Engraving Ideas!

Engraving Ideas!

We've been engraving a number of products and must admit having a lot of fun in the process.  We often have a warm smile in the office if not an outright chuckle at what our clients write.  We thought we'd start a list of our favorite ones: You swear too much. You drink too much. Will you be my best man? To my favorite turd. Hands off! Property of ___________ Live life to the fullest.  Drink well! 2019 - The year we learned of our daughter One man with courage makes a majority. Age is better with wine May you never be in need of bourbon.  Want, though, is ok.
A week in Napa

A week in Napa

Driving down just about any road in that area, there are grapevines stretching from the side of the road about as far as the eye can see. Some curve over the hillsides, while others just line up like neat rows in the varietal militia. It’s stunning to see, and a testament to the fertile nature of the valley. Need some ideas on your own visit? The wine highlights: Altamura: Sangiovese Failla: everything Joseph Phelps: everything, including their delicious Chardonnay from Freestone Robert Biale:  Grande Vineyard Zinfandel Regusci: Cabernet Sauvignon Duckhorn:Sauvignon Blanc Goosecross: the deliciously floral Orange Muscat; a perfect aperitif. Cliff Lede: the connection to rock and roll. Yes, they have a Dark Side of the Moon vineyard plot. The food highlights: Ciccio in Yountville: calamari with pepperoncini and garlic, orecchiette with chicken livers and sage, and the Negroni menu! There are 7! Farm at Carneros Inn (Carneros): macadamia crusted halibut with vadouvan butter. Delicious. If you put vadouvan butter on a shoe it would be delicious. Bouchon: duck confit over lentils, paired with a 2013 glass of Failla Sonoma Coast Pinot Noir. Memorable. Ad Hoc’s Addendum (Napa): the fried chicken, savory pork chops and mac and cheese. Like you read and dream about. Auberge du Soleil balcony: anything on the small plates menu. Not sure which was better: the food or the view. Breathtaking both. Angele in Napa: the perfect post-lunch espresso with a side of hot milk. Market in Yountville: the Butter Scotch pudding. Divinely inspired.
Temperature

Temperature

Biggest mistake most often made?  Drinking reds too warm and whites too cold
Are those chopsticks or are you just happy sashimi?

Are those chopsticks or are you just happy sashimi?

How do you achieve easy and delicious? Sashimi quality salmon, or your favorite fish, soy sauce, wasabi, pickled ginger and some sensational Sake.
Veuve Clicquot Polo Picnic

Veuve Clicquot Polo Picnic

As Sandra Manjie aptly wrote "There is nothing more bad & boujee than going to the Veuve Clicquot Polo Classic with your friends...the most fabulous picnic you might experience."   This bucket list item comes with loads of celebrities, polo ponies, fashion galore, lobster roll food trucks, and lots and lots (and lots) of Champagne.  It is a very hot ticket and they do sell out très quickly, so hop to.  If you can't make one of the Veuve Clicquot Polo Classics this year (which you should), get decked out, adorn your pets in faux polo garb, organize baguette and such,  chill the Veuve Cliquot and get to the coolest picnic spot you can find.