Category Archives: Spirits

Messina Hof Grapevine

I recently checked out a new tasting room in historic downtown Grapevine, Messina Hof. They opened their new digs in early December, coining themselves an “urban winery.” Even though Messina Hof is new to Grapevine, they are the most awarded winery in Texas thanks to their two locations in Bryan and Fredericksburg. (The company owns more than 900 acres across Texas!)

Messina Hof picked a perfect location – the reconstructed 1891 Wallis Hotel. One of the best features of this building is the grand staircase that is right in front of you as you walk through the front door. The first floor is complete with a wine bar, tasting room, and a winery store complete with items such as cheese boards, glassware, wine tools (openers, cork stoppers, etc.), and of course bottles of wine. Up the grand staircase there is a second wine for peak times or for group tastings. Additionally, the second floor has rooms that can be rented out for private functions. There’s also a great patio overlooking downtown Main Street — we can’t wait to come back to see it during the holidays … Grapevine is, after all, the Christmas Capital of Texas!

Want a taste? Simply walk in during open business hours and one of the knowledgeable staff members will assist you with a tasting. $10 gets you 5 wooden nickels, most wines cost you 1 nickel, a few cost you 2, so for $10 you are getting 3-5 wines to taste. Or, if you just want to walk in and enjoy a glass, they have a few seats that allow your group to sit and enjoy a glass or bottle of wine.

They’ll debut a light food menu soon (think cheese and wine) that will pair well with all their wines.

Want something to go with your wine? Every Wednesday evening from 5 to 8pm, Messina Hof offers a tasting that is paired with a local food items. Call to reserve your spot because they like to have no more than twenty people to keep it small and intimate.

First: chocolate pairing
Second: cheese pairing
Third: pastry pairing
Fourth: wine 101 class

Messina Hof offers wine on tap, which is not only environmentally friendly, but it also ensures that the first glass of wine is as fresh as the last glass. Another awesome part about their wines on tap? They can sell growlers of wine! Walk in, enjoy a tasting, and buy a growler of one of the wines on tap. Each growler holds approximately 25% more than a bottle, and growlers can be brought back to purchase a refill. Unfortunately, the taps rotate as kegs run out, so you might have to try a new style when you go back to purchase a refill. I purchased a growler and can’t wait to go back and get it refilled.

Hours:
Sunday-Thursday: 11am- 9pm
Friday-Saturday: 10am- 10pm

MESSINA HOF WINERY
201 South Main Street, Grapevine, Texas
(817)442-VINE
www.messinahof.com
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Ké Spirits’ wKé

College taught me a number of things, but one of its most important lessons was my love for whiskey. It’s an acquired taste that began as a means to drink with the boys and developed into my own guilty pleasure. I like it over ice or with a splash of ginger ale.

Typically, whiskey offers a slight bite with some smoky, woody qualities. Particularly, Ké Spirits’ Whiskey (wKé) delivers a rich, smooth flavor of grain and wild flower that brings a lasting bite. It’s a strong, but pleasing aroma of elements.

Ké describes its grain components as an uncommon combination that is processed by slicing, rolling, and in some cases, crushing them to capture and retain the unique flavors. Then comes the two-phase fermentation process in which the temperature and environment are closely controlled. Lastly, the liquids are distilled through small handmade copper pot stills in a two-phase copper distillation column. This lends hand to its opulent caramel color.

The legend of Ké Spirits originates in the late 1400s when the art of distillation made its way to Ireland. Irish Catholic monks used it to craft a beverage, whiskey, (“water of life” in English). It was made quickly and crudely to offer a barely drinkable solution. Then, in 1498 Padraig Barry discovered a grain process that turned young, hardly drinkable whiskey into a surprisingly rich and smooth beverage.

Fast forward 470 years, Joe Barry learns of secret family stories detailing the mysterious “Ké” distillation that generations before him worked to protect from kings, invaders, thieves, and raiders. After retiring in 2007, Joe Barry journeyed to Ireland to unveil the truth of “Ké.” For the next five years he worked with distillers to recreate the original process himself and now offers three varieties: Ké (vodka), tKé (tequila), and wKé (whiskey).

Keep warm by the fire with a glass straight. If that doesn’t do the trick, here is a recipe provided by Ké spirits for a wKé Irish Coffee:

wKé IRISH COFFEE
1 ½ oz wKé
4 oz Freshly Brewed Coffee
2 tsp Dark Brown Sugar
Fresh Whipped Cream
Nutmeg, Cinnamon, or Chocolate

Combine wKé, coffee, and brown sugar in a warm Irish coffee glass and stir until sugar is dissolved. Top with whipped cream and a sprinkle of nutmeg, cinnamon, or chocolate.

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**Disclaimer: This bottle of joy was provided to me by Ké spirits**

DIY Bloody Mary Bar, starring Zodiac Vodka and Powell & Mahoney Bloody Mary Mix

I enjoy brunch. Good thing for me, because I’m pretty sure if you live in DFW and the “powers that be” find out that you are ANTI-BRUNCH, stealthy ninjas will break into your house while you sleep, extract you from your bedroom, and deposit you somewhere else. Maybe here; I’m not sure, though. In my humble opinion, the best part about the brunch ritual has nothing to do with fancy eggs or $17 french toast. Brunch drinks, my friends. Brunch drinks. More specifically, the ever-versatile Bloody Mary. When I am really honest with myself, without something tasty to sip on, eggs are just breakfast. And sometimes, especially following a particularly “spirited” Saturday night, public appearances before mid-afternoon on Sunday can be … challenging.

That being said, WHAT IF … hear me out here … WHAT IF, I were to forego said outing, and enjoy my own, fancy-pants, custom, (BOTTOMLESS!) Blood Mary bar, in the comfort of my own home? PJs + couch + dog + football +Bloody Mary bar … think about it. It’s perfect. So perfect, it had to happen. Allow me to share with you the beauty of my own, personal DIY Bloody Mary bar – and read on for some ideas on how you can construct one of your own.

I think it goes without saying, a high quality vodka is a must when concocting the perfect Bloody Mary. Let me tell y’all about Zodiac Vodka, a handcrafted, gluten-free American potato vodka, new to the market and hailing from Idaho. I can honestly say that I have not been this excited about a new spirit discovery in a long time. Zodiac is silky smooth with such a clean finish, you can literally sip it. Apparently this is attributed to the fact that Zodiac uses 100% pure water from the Snake River Aquifer, which is then filtered using hand cut Canadian Birch Charcoal. According to Zodiac, this process results in a naturally sweet, pure, gluten free, and distinct tasting vodka. I tend to agree. I used Zodiac Vodka for my Bloody Mary bar, and I suggest you do, too. You will not be disappointed.

Secondly, you are going to need to hook yourself up with an exceptionally tasty Bloody Mary mix. With so many delicious options on the market these days, there really isn’t a need to make one from scratch. Take for instance Powell & Mahoney’s Bloody Mary Mix. This classic “vintage” take on the Bloody Mary (recipe circa 1926!) is deliciously thick and robust. Mildly spicy, it serves as a perfectly delicious base- tasty enough to drink undoctored, but mild enough to be highly doctor-able. Powell & Mahoney’ s Bloody Mary mix was cast in the starring role in my Bloody Mary bar – and I highly recommend you give it a screen test in yours.

Now, let’s get started …

Make sure you have a respectably-sized glass. No one likes a tiny Bloody Mary … or one that’s hard to stir.
First, rim your glass with something delicious. Penzey’s Prime Rib Rub is a great option; use lime juice instead of water to make it stick.
Fill your glass 3/4 full+ with ice.
Fill the glass 1/3 full+ with vodka.
Top with Bloody Mary mix. (Don’t fill it too far or you won’t have room for the rest!)
Let’s talk goodies. This is the fun part. The sky is the delicious limit, and you can get as creative as you want. Here are some suggestions, ranging from the obvious to the outrageous:

FIXIN’S

– celery (duh)

– lemon or lime (duh)

– olives (spicy, garlic-stuffed, blue cheese stuffed, etc.)

– pickles (McClure’s are delicious)

– pickled okra/beets/cauliflower/carrots/green beans

– crispy roasted Brussels sprouts

– cooked bacon

– oysters

– pearl onions

– baby shrimp (or hell … make ’em big.)

– jalapeños

– pepperocinis

– marinated artichokes

– capers

– hard boiled eggs

– cheese squares

– ginger

Seasonings

– cracked pepper

– Old Bay seasoning

– celery salt

– Creole seasoning

– garlic powder

– Lawry’s Seasoned Salt

– Chef Paul Prudhomme’s Blackened Redfish Magic seasoning blend

– smoked paprika

– cayenne pepper

Sauces

– Worcestershire sauce (duh)

– pickle juice

– olive brine

– hot sauce

– Sriracha

– BBQ sauce

– horseradish

– Chipotle Tabasco

– steak sauce

My personal philosophy tends to be something along the lines of: the more stuff I can cram into/on top of that glass, the better. So, don’t be afraid to go nuts. And the good news is, if you aren’t satisfied with your first Bloody Mary attempt, you can mosey on over to (*your very own*) kitchen and make another one.

Bottom line: everything tastes better in PJs. Sorry, not sorry, Uptown.

*I was graciously provided with complimentary products to try from Zodiac Vodka and Powell & Mahoney. Deeeee-licious!*

Grapevine Urban Wine Trails

With the growing number of restaurants, brewing beer scene, countless prix-fixe meals, and weekly festivals, I find myself stuck in the Dallas bubble. Once the weekend hits, I stick to the familiar streets I know and the comfort of my bed. But once I discovered the land of Grapevine and its vast wine trails, my weekend routine might be left for afternoons of adventure and discovery.

Grapevine offers a “trail” (as some of us would call a “crawl”) of wineries and one vineyard (Delaney) that allow for daily tastings and special events throughout the year. An array of strong and bold reds to crisp and clean whites, you can sip on local grapes over a plate of charcuterie and learn the history of the city. (And did you know that Texas is actually the fifth-largest wine-producing state in the U.S. with Grapevine serving as a leader in the Texas wine industry for more than 25 years?) At the end of summer season, thousands flock to the streets of Grapevine in celebration of music, tapas, family-friendly activities, and, most of all, grape crushing at the annual GrapeFest in September.

Last month, the city added Sloan & Williams Winery to its lengthy list of wine makers. Owners, Alan Kunst and Ralph Mattison, are both military veterans that found they could put their “Code of Conduct” to the test when it came to the wine industry. One bottle to note at this stop is the 2013 Serenity white wine (65% Chenin Blanc, 14% Gewürztraminer, 11% French Colombard, 5% Roussanne, and 5% Viognier) is crisp, fruity, medium-dry blend that isn’t too dry or bitter. On another note, the 2012 Serendipity red blend (30% Carignan, 30% Cinsault, 20% Tempranillo, 15% Mourvedre, and 5% Cabernet Sauvignon) gives a rich spice of red fruit aromas that balance well with the boldness of the Carignan.

In addition to their wine menu, the winery offers an array of tapas from dips to breads. My one rule: You must have a flight of wine ice cream before you go. My favorite is the merlot.

However, the best way to discover the city is with a full glass and designated driver to steer you in the right direction. Grapevine Wine Tours shuttle guests from one tasting room to the next, while guides enlighten guzzlers on the history of wine-making through the North Texas region. Lunch and dinner tours are offered on most days, but itineraries rotate daily. More about Grapevine Wine Tours.

In Grapevine news: by the end of 2014, two more wineries are set to open.

Taking the holidays to the next level, the Christmas Wine Trains run each year from December 1 to 18 at 7 pm. Each guest receives a complimentary beverage in a special Christmas wine glass. Envision live holiday music, a festive train ride, wine, hors d’oeuvres, and even a special appearance by Saint Nick. Then come spring, enjoy the marriage of cool jazz and smooth wine aboard the Grapevine Vintage Railroad. March 21 and 22 ride along the Jazz Wine Trains in 1920s classic railroad cars. The trip includes a box dinner and wines from Grapevine’s wineries and tasting rooms. Tickets are $55 per person.

Besides the wine (said no one ever), Grapevine boasts more than 80 locally owned shops, boutiques, and art galleries with 200+ restaurants to choose from. Word on the street is that an Uber from Dallas to the downtown square runs for about $30. Split that between your group of friends and you’ll rejoice in one hell of a deal. I suggest making a day of it and getting to know the faces of some local artisans such as Dr. Sue’s Chocolates and Tolbert’s Restaurant, along your journey through the grapes of Grapevine.

GRAPEVINE WINE TRAILS
www.grapevinewinerytrail.com
Instagram: @VisitGrapevine
Twitter: @VisitGrapevine

Sauza Reposado & Silver Tequila Review

For my inaugural post at SDD, I feel compelled to be completely honest with y’all: tequila and I have a rocky past. And by rocky… I mean sitting-on-the-curb-crying rocky. Fortunately for me, however, the lovely folks at Sauza provided me with the opportunity to reacquaint myself with former cocktail nemesis.

Find me some limes and color me converted, because Sauza Blue Silver and Sauza Reposado are tequilas for anyone whose tequila experience ends abruptly with frozen margaritas. The Sauza Silver is warm and citrusy with a clean finish, while Sauza Reposado is sweeter with notes of pepper and caramel.

Moral of the story? Tequila shouldn’t be shelved until summer rolls back around. Save yourself some liquor store browsing and snag some Sauza tequila and give one of these recipes a whirl!

Spicy Sauza-Rita
1 part Sauza® Blue Silver 100% Agave Tequila
2 parts beer
1 part frozen limeade concentrate
1 part water
A dash of hot sauce
Sugar (for garnish)
Salt (for garnish)
Red pepper (for garnish)
Chili pepper (for garnish)

In a small bowl, mix sugar, salt, red pepper and chili pepper. Dip the rims of the glasses in a splash of lemon juice then immediately into salt & sugar. Combine tequila, beer, limeade, water and hot sauce. Shake well and pour over ice into rimmed cocktail glasses.

Fall Apple Cider Margaritas

2 parts Sauza® Reposado Fresh Blue Agave Tequila
4 parts spiced cider
1 part Grand Mariner or Cointreau
Dash of lemon juice
Raw sugar (for garnish)
Cinnamon (for garnish)
Cinnamon sticks (optional)
Apple slices (optional)

In a small bowl, mix sugar and cinnamon. Dip the rims of the glasses in a splash of Grand Mariner then immediately into cinnamon-sugar mix. Combine tequila, cider, Grand Mariner or Cointreau and lemon. Shake well and pour over ice into rimmed cocktail glasses. Garnish with cinnamon sticks or apple slices!

Reyka Vodka Unleashes Fall/Winter Cocktails

A couple weeks back, Reyka Vodka mixed things up with a night of delicious cool weather cocktails with National Brand Ambassador Trevor Schneider and Barter Beverage Director, Rocco Milano. We were treated to three delicious cocktails (recipes below).

Reyka Vodka is an Icelandic vodka that uses lava rock filtration (which is so much better than that Brita shit) and the process is all made possible using geo-thermal energy powered by a local hot spring. Reyka is made in small batches to ensure each bottle is up to snuff.

750 ml bottle: $19.99
1.75 ml bottle: $29.95

For more information about Reyka and additional recipes, visit www.reyka.com.

Autumn Harvest (Created by Trevor Schneider)
2 oz. Reyka vodka
2 oz. apple cider
1/2 oz. velvet falernum
1/4 oz. fresh lemon juice
2 dashes apple bitters
Grated cinnamon for garnish (optional)
Lemon wedge for garnish (optional)

Combine all ingredients in a shaker with ice. Shake vigorously and strain into a Collins glass filled with ice. Top with freshly grated cinnamon and garnish with lemon wedge.

Crimson Diamond (Created by Rocco Milano)
1.5 oz Reyka Vodka
1 oz Fresh Lemon Juice
.75 oz Simple SyrupTop with red wine

Combine all ingredients except the wine into a shaker. Add ice and shake vigorously. Strain into a champagne flute and using a bar spoon slow pour a red wine float.

Basil and Lime (Created by Rocco Milano and on tap at Barter)
1.5 oz Reyka Vodka
1 oz Fresh Lime Juice
.75 oz Basil Syrup
.5 oz Amer Picon

Combine all ingredients into a shaker and shake vigorously. Fill an 8 oz footed Collins glass with crushed ice. Strain the shaker into the Collins glass. Smack a basil leaf to wake it up and add for garnish.

Product Review: SIA Scotch Whisky

Kickstarter. what can’t it do? Whether you’re looking for a reboot of some random TV show by people who already have plenty of money but don’t want to risk their own or just some delicious potato salad, it’s there for you. While potato salad is great and all, someone decided that it was time to use the voice of the people to make scotch. (The team here at SDD was totally behind it.)

Carin Luna-Ostasekski took it upon herself to use her Kickstarter funds to create SIA Scotch Whiskey, a “brand for consumers who don’t even know they like scotch yet.” This is notable not just because she has entered a traditionally male-dominated segment of the spirit industry, but she is also doing it in San Francisco. I can’t do her full story justice here, but you should definitely check it out at siascotch.com.
TL:DR – creative type gets an itch to learn the ins and outs of something, works hard and creates a great spirit.

All of the media materials sent talked about how the goal of the product was to be versatile and approachable – not just the old, smoky, peaty stuff that makes some folks drool and others cringe and reach for the nearest cocktail menu.

So, with this in mind (and me badly in need of a drink at the end of the work day), I poured a glass neat and took a few sips. The vanilla taste was immediate, but it sipped much more smoothly than most and didn’t finish too strong. After a few more sips, it was clear that I had a great sipping scotch. Just to see what happened, I poured a bit more and added a drop of water and the flavors opened a little bit with some toffee notes coming out under the vanilla. I also put some on the rocks and was very happy with that as well.

I was imagining a ton of cocktail recipes with each sip – especially for fall. In fact, I’m planning to revisit a few recipes at a later date, but I was so happy drinking this neat, I didn’t want to stop. And for me, that’s probably the best endorsement I can give it.

I’ll go ahead and say it … we’re dealing with a gateway spirit (in the best way possible). I’m not sure how much a scotch purist will like this scotch, but this is a perfect spirit for someone looking to bridge between the standard Maker’s/Jack/Crown frontier into something different. If you like the standard North American bourbons, I’d definitely recommend grabbing SIA on your next trip to the store and seeing if it opens your palate for the heavier end of the spectrum.

To learn how to order or find places to buy SIA or enjoy a cocktail, visit http://siascotch.com/buy/.

Troy & Sons, Now Available in Dallas

A couple weeks back, I had the opportunity to meet a true dynamo, Troy Ball. She’s a horse riding, blonde haired, mother of three who makes moonshine in Asheville, NC and a spark plug to boot. (Like, the kind of person I’d really like to be friends with. Like … actual friends that go to brunch and watch “Scandal” together.)

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Her distillery is at the foot of the Blue Mountains in Asheville and they have family members that actually work there. They even use white corn sourced from a local farm to make their spirits. Troy & Sons’ moonshines were created when Troy learned that most back woods moonshiners (can I say that?) keep the best of each batch of moonshine for themselves and sell of the harsh leftovers. So, she decided to make good moonshine and give the people the best of it. (Nice.) The smoothness of all the T&S moonshines is incredibly surprising. We sipped each before trying them in cocktails, and both ways were enjoyable.

Troy & Sons Platinum Moonshine | The mildly sweet flavor of Platinum isn’t too powerful but still stands up nicely in cocktails. Unlike the name “moonshine” suggests, it doesn’t burn at all. The Platinum is also in a beautiful bottle (that I’m stoked to add to my new bar (cart) when I get it!)
80 proof, $29.99 for 750ml

Troy & Sons Oak Reserve Moonshine | While it’s bottled similarly to the Platinum, the flavors couldn’t be more different thanks to its six months of aging in bourbon barrels*. The short aging gives it a light amber color and slight flavor notes of caramel with a touch of pepper. It is smooooooth (oh baby) and was delicious in the cocktails that we were given during the tasting dinner.
80 proof, $39.99 for 750ml

Blonde Whiskey | The first of their “Blonde” line options, it is made from “the best grains of the old world to the latest in distilling technology.” The flavor is sweet with notes of vanilla, caramel, and honey earned during its 1.5 year aging in custom honeycomb barrels. This deliciousness SHOULD be sipped on its own, tainted only by the two cubes of ice (tops) if you MUST.
80 proof, $42.99 for 750ml

TROY & SONS – NOW AVAILABLE IN DALLAS
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Buy Online, available (at least) at Lark on the Park

*Troy told us the story about how she visited a well-know whiskey distillery and convinced them to give her their used bourbon barrels to age their Oak Reserve. She ended up saving their butts by connecting them with a barrel supplier when they needed new barrels during the barrel shortage (yes, there’s apparently a barrel shortage in the US). (Disclaimer: I think that’s the story. I heard it from the opposite side of the table after three tastings and four cocktails.)

SusieDrinks

Drink well. Travel often.