TRULY UNIQUE TASTES: AARON BURR "SCRUMPY" CIDER, AND GEORGIAN AND HUNGARIAN WINES!
Aaron Burr Cidery "Scrumpy in the Gunks" Cider Aged in Bourbon Barrel
Country: USA / Region: NEW YORK STATE / Appellation: N/A / Varietal(s): N/A --- Aaron Burr Cidery has become the sought-after icon of local traditional cider making, read this article from Edible Manhattan. This small homestead farm dates back to the early 1800s and is located in Wurtsboro, NY, in neighboring Sullivan County. Andy Brennan and Polly Giragosian are dedicated to authentically recreating "true cider," once the most popular drink in America. "Scrumpy" refers to a cider that is locally produced, often from windfall apples, in a rustic style. This one is made from Northern Spy, Idared and Empire apples from Orange County, along with home-tapped and -boiled maple sap. Aged in bourbon barrels, this has buttery notes with hints of smoke and vanilla from the barrel. Dry, still, unfiltered, and slightly lower in alcohol than wine (8.5%), this is ideal served chilled with traditional American foods like turkey burgers, pork chops, shellfish, and cheeses, and makes a great companion to summer salads!
Kindzmarauli Marani Kakhetian Royal 2013 - SKIN FERMENTED
Country: GEORGIA/ Region: KAKHETI / Appellation: KAKHETIAN ROYAL / Varietal(s): RKATSITELI+MTSVANE KAKHURI+KHIKHVI --- Winemaking has always been part of Georgian culture and national identity, as grape seeds and ceramic jugs called qvevris have been found dating back 8,000 years throughout the country, lending evidence to Georgia being one of the likely birthplaces of viticulture. Vitis vinifera —the common wine grape— also may have originated from the Caucasus mountains where modern day Georgia encompasses. Though small in area, Georgia has a diverse climate and landscape, as well as over 500 indigenous grape varietals. The most widely planted grape for white wines is rkatsiteli, a combination of two Georgian words: rka meaning “vine shoot” and tsiteli meaning “red”, named for its red stems. Kakhetian Royal is a unique appellation-controlled dry white made from a blend of three Georgian grape varieties – mtsvane kakhuri, rkatsiteli and khikhvi, all cultivated in the Kvareli region of Kakheti. Fermented and aged in stainless steel, extended contact with the grape skins lends it a characteristic deep straw color and velvety texture offset by a pleasant, earthy astringency on the finish. Complex aromas of orange zest, apricot, honey, and beeswax make this an intriguing and delicious choice with chicken and chickpea stew.
Pfneiszl Kékfrankos "Újra Egyutt" Sopron 2012
Country: HUNGARY / Region: SOPRON / Appellation: SOPRON / Varietal(s): KÉKFRANKOS --- A gateway between East and West, Hungary's cuisine, language, and wine traditions are the result of the melding of foreign influences into an identity that is distinctly Hungarian. With a history of grape-growing that's over 2,000 years old, the Hungarian tribes responsible for developing the region's wine culture brought together traditions from Central Asia, Roman practices, and methods from Western Europe. Favored by royal courts across Europe by the 16th century, it was not phylloxera (so often the scourge of winemaking in continental Europe), but instead the Communist period following World War II that hurt the quality and reputation of Hungarian wines by collectivizing production. Today, 20 years after the re-establishment of private and family wineries, Hungary is experiencing a wine renaissance, with 22 distinct appellations utilizing a wide breadth of indigenous grapes. “Újra Együtt (Together Again)” has a double meaning. First it symbolizes the reuniting of the Pfneisl family with their ancestral Hungarian vineyards (adding “z” to Pfneiszl), and secondly, it means to simply share a bottle and be “together again”. After losing their Hungarian property in the 1920s, the Pfneiszl family emigrated to Austria. Decades later, sisters Birgit and Katrin used reparations from Hungary to purchase a vineyard in Sopron, across the border from their uncles' winery in Austria, and released their first vintage in 2002. Now certified organic, this is a distinctly Hungarian take on blaufränkisch (kékfrancos in Hungarian). Versatile for every occasion, this is dark and delicate, with a nose of blue and black berries accented by fermented tea, sandalwood and green peppercorn spice. Supple texture with gentle acidity and a saline minerality finish elegantly on fine, persistent tannins and a hint of shishito pepper. A versatile choice, try it with summer goulash with ground chicken and zucchini.