Archive for the ‘Food and Beverage Reviews’ Category

Boxed wine comparison

Sunday, May 17th, 2015

When I think of boxed wines, I think of Franzia, cheapness and desperation. Although I’m not a wine snob, I’ve never been a fan of table wines. However, there must be a huge market, because if you go in any grocery store’s liquor department, you’ll find a growing selection of boxed wines, especially in the 3L size, ranging in price from $12.99 to $24.99.

How do you know which to buy? With the help of some friends, I sampled the pinot noir varietal of several brands, and here are our thoughts.

First, it should be noted that these wines are all fairly mild in flavor with hardly any character or aftertaste, so even non-wine fans could gulp down a glass. That said, Black Box ($20.99) was a favorite and one we would buy again. It was drier than the others, and your nose should detect a hint of strawberry to it. Boxed wines tend to be on the sweeter side, and I appreciated that Black Box didn’t go overboard like its counterparts.

On the other hand, if you do like sweet, Corbett Canyon ($12.99) is your best bet. Several of us remarked that it smelled like Concord grapes, and thus, it didn’t resemble a pinot noir. Still, it’s hard to go wrong with that price.

Naked Grape ($17.98), meanwhile, falls in the mid-level price point. If you know beer, this is the New Glarus Totally Naked of pinot noirs: super light, highly quaff-able and a bit flowery. Similarly, Wine Cube ($18.99) was weak in flavor and also seemed slightly watery. Basically, there was nothing distinct about this wine.

The same can’t be said about Big House ($18.99). We rooted for it because of its beautiful box design and funny name (“pinot evil”), but the wine was stale in taste. We unanimously ranked Big House dead last. (This happens all the time in the world of wine, beer and spirits–often times the best-designed container has the worst contents.)

Finally, we come to Folonari ($19.99), self-promoted as “No 1. Italian wine in bag in box” [sic]. It had the least amount of fruity aromas and most resembled table wine. While we enjoyed it, we were upset that the bag was placed in the box the wrong way, in that the spout was not on the same side as the opening.

Just to show you how many brands of boxed wine exist, here are others that we didn’t try: Vin Vault ($17.99), Bota Box ($19.99), Fish Eye ($16.99), House Wine ($21.99) and Loft ($24.99). At the end of the day, most, if not all, boxed wines fall into a limited spectrum of taste and distinction from one another, so don’t be too afraid to buy any particular one. And hey, if you don’t like it, at least you only wasted $20.

Copa Di Vino

Saturday, February 21st, 2015

I watch “Shark Tank” from time to time, and I saw the episode in which the founder of Copa Di Vino–single-serving wine in a glass–was on for a second time. What a great concept–no more do you have to open an entire bottle of wine if you only want just one glass (I know, that’s unheard of for some people).

(As an aside, the founder, James Martin, turned down money twice from the sharks. They would have helped him license his technology and make boat loads of money, but he stupidly said no each time.)

I purchased mine for $3.49 each at Metcalfe’s; Copps and Woodman’s also carry Copa Di Vino, and you can order it online. The flavors are Moscato, Cabernet Sauvignon, Chardonnay, Merlot, Pinot Grigio, Riesling and White Zinfandel.

The glasses are made of recyclable plastic, which make transportation easier, and tally 187 ml in size (1/4 the size of a bottle). After you remove the cap, peal back the seal and started drinking.

I am highly impressed after trying four of the varietals. Each one is exactly the middle-ground on the flavor scale. For example, the Riesling has a perfect level of semi-sweetness with a nice fruity aroma.

Meanwhile, the Moscato is light, sweet and crisp–just like a Moscato should be. I would describe the White Zin as a crowd-pleaser–easy to drink without the cheap flavor found in many of the budget wines.

I’m not a fan of Merlot, so I bought the Cab. Even without a lot of accents, it is still full-bodied and has a nice dryness to it.

Copa Di Vino is a great concept. It’s now a matter of time until competitors spring up, and then the founder will regret the opportunities he turned down.

National Vodka Day

Sunday, October 5th, 2014

For some reason, Oct. 4 is National Vodka Day. Let’s take a look at all things vodka, shall we?

Distilled

Too many vodka brands boast how many times they’re distilled. Don’t fall for this. The more times a vodka is distilled, the more of the flavors–as minimal as they are in vodka–are stripped away, leaving you closer and closer to pure alcohol. Three-times distilled is plenty.

Best place to enjoy vodka

I highly recommend visiting the vodka vault inside Red Square Restaurant at Mandalay Bay in Las Vegas. It’s basically bottle service inside a sub-zero-degree room, and you and up to 14 friends wear fur coats while enjoying your vodka (more than 360 from which to choose).

Vodka flavors

It’s amazing how many flavored vodkas exist. Take a look at this sample:

Brand # of Flavors
Skyy 13
Three Olives 24
Absolut 20
Stoli 15

Some are super weird, like Three Olives’ Loopy, which tastes like Froot Loops cereal.

Gimmicks

Dan Aykroyd’s Crystal Head Vodka comes in a bottle shaped like–you guessed it–a crystal skull. You also can get vodka made with jewels–check out Diamond Standard Vodka, which is filtrated with DeBeers diamonds.

Perhaps the most bizarre is G. Vodka, which is poured over the naked breasts of a former Playboy Playmate and then bottled up. See for yourself in this video (warning, NSFW!).

Martinis

Of course, in a blog post about vodka, I have to talk about martinis. I’m not a fan of vermouth, which I feel overpowers the main ingredient (gin or vodka) of the martini. Apparently, Winston Churchill felt the same way, saying “I would like to observe the vermouth from across the room while I drink my martini.”

One way around this is by ordering your martini “dry” (meaning less vermouth). Another is by swirling your martini glass with vermouth, then dumping it out. However, I prefer Alton Brown’s method of adding vermouth to a shaker full of ice, shaking, then straining out the vermouth before adding the vodka or gin.

I’m also not a fan of olives, so I take my vodka martinis with a lemon twist. Other types include dirty (with olive juice), a gibson (with a pearl onion) or on the rocks (which I don’t consider a real martini).

    North Italia Urban Air

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