Posted On: 06/01/2013
I was at a wine and food class at Dierbergs School of Cooking with chef Lou Rook, and I was giving everyone a list of the wine pairings for the night. For the yellowfin tuna burger, I chose an Augusta vidal blanc. Missouri wines are nearly always in our classes. Almost immediately, a lady exclaimed, “Missouri wines! Are there any good Missouri wines?” Besides insulting my mother, few things set me off as quickly as this question. Spirited interactions occurred between us throughout the event, but her negativity rapidly changed to approval. After the class, I saw a member of the Dierbergs staff putting a case of vidal into her car. I gave her a hug and thought, another successful night of Missouri-wine missionary work. Cheers to all the nonbelievers.
– Glenn Bardgett, member of the Missouri Wine and Grape Board and wine director at Annie Gunn’s
For some reason, lagers have a somewhat boring reputation in the beer world. But what is a lager? Ignoring the wild yeast and bacteria that can ferment beer, Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are beer’s primary fermenters. Lager yeast has the ability to ferment beer at a cooler temperature, which has a big impact on creating more subtle, balanced flavors. In the hands of the right brewers, fantastic lagers can range from dry and hoppy to malty and incredibly strong. Try The Civil Life Vienna Lager, Victory Prima Pils and Ayinger Celebrator Doppelbock to broaden your lager horizon.
– Cory King, Certified Cicerone, head brewer at Perennial Artisan Ales and founder of Side Project Brewing
With the weather getting hotter, we’re craving lighter spirits, especially gin. Gin has its roots as a medicinal spirit, so it’s both good and good for you! The required flavor needed to call it gin is juniper, but a host of other flavoring agents can be utilized – like citrus, flowers and spices. If you prefer the piney boldness of a juniper-forward gin, look for bottles labeled “London Dry,” such as Broker’s or Beefeater. If citrus and floral are more your thing, Hendrick’s and Plymouth are better options. For a new twist on an old classic, try adding Angostura bitters and a squeeze of lemon to your gin and tonic. Good for you never tasted so good.
– Ted and Jamie Kilgore, USBG, B.A.R. Ready, BarSmart and co-owners/bartenders at Planter’s House (opening soon)
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