There’s no doubt we live in a rosé world right now. If you have no idea what that means you’re either blinded by the latest micro, small batch, Queens brewery release OR you’ve been in more 12 step meetings than IG rabbit holes (Which we highly applaud). The reality is we’ve gone pink crazy thanks to some brilliant marketing by Yes Way Rosé, the White Girl boys, Pinknic, Summer Water and now Forty Ounce Wines. No doubt the ‘share-ability” appeal breaks the FOMO meter but does any of this tinted hooch actually taste good? Enter Patrick Cappiello, Food + Wine’s sommelier of the year and his idea to make young peeps more excited about wine by putting it into a 40oz bottle. Add in a St. Ides-Classic Muscadet mashup design by Carolyn Frisch and you have your next viral IG double like. Patrick, as we discovered, does back his bottle with flavor as one would expect from a dude who’s wine knowledge is his bread and butter. Although, this isn’t his first maverick wine move. He also hosts this crazy supperclub style dinner at Rebelle Restaurant that uses the wine focus of the night to create the menu. Sometimes it’s a region that leads the dinner, sometimes a grape and sometimes a specific vinyard. Either way, they are as renegade as their namesake and let’s just say, you’re not driving home. Back to the palatability of this Billy Dee Williams throwback with deep french roots, the wine maker Patrick and his partner, Chris Desor, worked with was actually responsible for the whole thing. Had the two not been on a wine trip visiting Julien Braud, a classic producer in Muscadet, and discovered he used 40oz style bottles to store his grape juice, there wouldn’t be a Forty Ounce Wines. (Full interview here.) Which is to say this fruity vino tastes as good as it #hashtags. Backed by some big restaurants and their somms, Patrick’s goal of making wine more accessibly was deemed a success when the first run sold out immediately. You can grab a bottle in person at these spots or, if in NYC, word is Marc Forgione, in the village, is pouring by the glass. If stocking up for a rosé draught is your game, smash the link below for online delivery.
More Drink Stuff
Pepsi gets into the craft cola game…AGAIN. It’s hard to imagine the #41 company on the fortune 500 list started as “Brad’s Drink” in a North Carolina pharmacy. Pepsi 1893 is a throwback, although the trending craft culture of our modern, urban, artisanal landscape might have you believing otherwise. Here’s a quick history lesson. Caleb Davis Bradham mixes sugar, water, caramel, lemon oil, nutmeg and some fizzy water over ice. People fall in love. He sells 20,000 gallons of syrup. The US goes to war. Sugar is rationed. Post war sugar prices skyrocket. Bradham has no choice but to buy the high priced sugar to keep Pepsi-Cola alive. In 1923 Pepsi-Cola goes bankrupt. Scratching your chin? Fascinating, I know. That 17th century startup eventually became a success (as you know) so, think of this reissue as a return to Pepsi’s roots, a testament to perseverance, a set of simplistic natural flavors and a small (pharmacy) batch refreshment. There’s a ginger flavor too.
With a week left to meet their goal, The Bierbox crew is trying to bring the beauty of 5 gallons of beer and the art of the nuances of hops and barley to your front door. Every three months they release a new recipe. This takes the guess work, and fear that your home brew will suck after all the work, out of the equation. The co-founders know their stuff having been in the home brew game for almost a decade. They are also supported by the awesomely, smart folks at Brooklyn Kitchen. With that deck of contributors you’re delivered a royal flush every time a box arrives. More proof? They made this history of beer infographic and a comprehensive homebrewing guide. Get knowledge. Buy beer (making kits).
The whole SingleCut Brewery had me on the eyes with their label design but the Jenny Said IIPA got me on the lips. With all the hoppy hop hopness out there these days it was a pleasure to get some stronge floral and fruit bits for balance. We’re not real beer snobs here so enough with the tasting note commentary. Simple truth is, it’s an easy to drink IPA out of a dope graphic can. Plus, these guys hold up in Astoria Queens and you know we’re crushing on #QNS hard these days. Consider your Memorial Day started.
Anything rhubarb we see always winds up in our belly. It’s been that way since I accidentally at a strawberry pie someone laced with rhubarb. (Before I knew that was a thing obvi). Add to that some of my favorite packaging I spotted at the NYC Fancy Food Show and we bellied up to the booth for samples. All Cawston Press waters are quite effervescent and perfectly hinted with flavor. We still give props for to the rhubarb water for it’s uniqueness. Straight, in a cocktail, even in a dressing (that’s right, I brought salad into this) could work as splendidly as the reps British accent did to swoon me in love with Cawston. Add that they are all made with absolutely nothing artificial. We say, “Sip on.”