Savory Grape Series For OEL
It has been said that the best pairing for wines and spirits is a sophisticated palate. OEL is thrilled to present this ongoing series – a field guide, of sorts – created by the sophisticated palates at The Savory Grape, one of New England’s most respected emporiums for wines and spirits from around the world. After all, even the most passionate of outdoor enthusiasts returns to savor the enticements of the great indoors.
To spring into the season with vermouth, the beautifully hued, wine-based refreshment, is a great choice during this month. A glistening white or luscious red color, vermouth has always taken second position to whiskey, gin or vodka in famous cocktails like Manhattans, Negronis, and Martinis. But this beauty is now in first position, standing on its own, and rightfully so!
Wine has always had a prominent place at business and family gatherings. Think about how many networking or sales dinners include wine. Look at the holidays – the day before any major holiday is the biggest shopping day for wine. However, the beautiful, brown, warming spirit – whiskey – has been nudging itself in, and now has a seat – front and center – at both business and family gatherings. However, this beautiful beverage is still an enigma to many.
When it comes to deciding what wine to pair with a meal, most of us often don’t have time to fret over it. Whether you’re in a rush, or simply don’t know and need help determining what wine to pair with a meal, a few simple guidelines can help you make a decision more quickly.
Rye was originally very popular in the Pre-Prohibition era and held its own through the ’30s. Bourbon production gained in popularity after this time, when sweeter, smoother styles caught the attention of many American imbibers. Rye recently has been “rediscovered” as an after-dinner drink and a main component of many classic and modern cocktails. Below are the different rules for bourbon and rye production.