Flight Savor Fare

Liza chose Portuguese over Spanish and really wanted to go to Portugal for her semester abroad, but the Euro and her Mom conspired to send her to Rio de Janiero instead! Ah, pobrecita! It wasn’t long before “Mom” decided she needed to go down to Rio and check things out and Sam came along.

We stayed at the Copacabana Palace, a beautiful old grand dame and loved everything about it, but Liza soon found that the beach favored by students was Leblon, a few miles down the boardwalk. Leblon is also the name of the most famous cachaca, both here and in Brazil. Cachaca, labeled Brazilian Rum here in the states, is the liquor you use to make Caipirinhas. That’s pronounced “kai-pur-een-ya” and while both cachaça and rum are derived from sugar cane, cachaça takes the actual cane sugar juice and ferments and distills it, while rum is derived from molasses.

With the Olympics and the World Cup choosing Rio for their games, you’re going to want to learn about Brazil and its culture.

Start by checking out Leblon’s website and get a free muddler. Watch the hang gliding video — Rio from the air — it’s beautiful.

Flight celebrated Valentine’s Day Thursday through Sunday with roses and chocolate and ….love.

by serving the wine produced by Susana Balbo, Laura Catena and Anabelle Sielecki.

Actually, the wine produced by these Argentine women, is so delicious, you really don’t care who made it, but you do come away after reading this article, believing — I’m sure this is sexist — that woman are more concerned with quality, not quantity as perhaps their male counterparts are, or at least, were.

Women Change Focus of Wine Making in Argentina

“Susana Balbo (pictured above) is to Argentine wine what Martha Stewart is to homemaking and Oprah Winfrey is to media in the United States. Together with Laura Catena and Anabelle Sielecki, she has helped to change the focus of the Argentina’s centuries-old industry from quantity to quality.”

Flight and French Broad Brewery invites everyone to come to a beer dinner on January 26. Interesting beer and food, good company — make your reservations today by calling 828-694-1030. $50 per person.

Menu
Seared tuna with mango gastrique served with:
Gateway Kölsch — While known for their lagers, German brewers also produce terrific ales. French Broad’s Kölsch is faithful to the great German ales found in Köln. Golden in color, with a refreshing crispness, pleasantly sweet malt finish, and distinctive German hopping.
SRM: 3.9 • IBU: 32.3
OG: 11.5º PLATO
5.3% ALCOHOL BY VOLUME

Panko fried duck with dried cherry cream and roasted corn served with:

Wee Heavy-er Scotch Ale — This staple from the highlands of Scotland
is right at home in the mountains of Western North Carolina. Wee
Heavy-er is French Broad’s best-selling beer. At 7% ABV, this beer is
meant to be savored. Great with food and friends.
SRM: 14.5 • IBU: 24
OG: 17º PLATO
7% ALCOHOL BY VOLUME

Grilled rack of lamb with balsamic syrup and pommes frites served with:

Rye Hopper — An Asheville interpretation of an American Rye Ale. The
rye malt character is accompanied by a distinctively heady American hop
profile and a smooth, bittersweet finish.
SRM: 10.5 • IBU: 59
OG: 15º PLATO
5.9% ALCOHOL BY VOLUME

Rum and Raisin Bread Pudding served with:

13 Rebels ESB — French Broad Brewery’s interpretation of the classic UK Extra Special Bitter. A bright copper color with a complex malt palate is complemented by traditional British hops, notably East Kent Golding. French Broad has made this classic public house session beer a cult classic with its skull and crossbones artwork.
SRM: 7.3 • IBU: 42
OG: 13º PLATO
5.2% ALCOHOL BY VOLUME

If you read my blog, and obviously you do because you’re reading this, then you know how often I quote the Wall Street Journal wine columnists John Brecher and Dorothy Gaiter. The husband and wife team have written entertaining and easy to read columns for the WSJ for 12 years. They say (who is “they?” read it for yourself here) the columnists actually made decent salaries; something rare in journalism today. They blame it on the internet’s free information.

Let’s hope Dot and John resurface soon.

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In “Value From the Vine” in the December issue of Bold Life, Keith Dalbec interviews Nan (and other local experts) about good, inexpensive wines.

Nan said she loves Rhone reds and odd blends such as some of the Rhone-style Syrah, Grenache and Mourvedre wines from California’s Rhone Rangers in Paso Robles. She is crazy about Oregon Pinot Noir, but her recession retreat wines would be Shiraz from Jacob’s Creek in Australia or anything from Chateau Ste. Michelle in Washington State. A Zinfandel under $15 from California such as Cline or Windmill would also make her happy.

Check out the entire article in Bold Life here.

Wine Spectator Top 100 2009 Wines came out recently.

Merry Edwards Sauvignon Blanc is #9 with 96 points!

We also have these on the list:

#19 Landmark Steel Plow Syrah 94 points#32 Colome Malbec 92 points
#47 Orin Swift The Prisoner 92 points
#69 Catena Malbec 91 points
#77 Gloria Ferrer Brut 90 points
#82 D’Arenburg The Stump Jump 90 points

How about a top 100 wine dinner? Let us hear from you if you like this idea.

Peppermint Martini

Ingredients

* 2 1/2 ounces vodka
* 1 ounces of white crème de menthe
* 1/4 ounce of peppermint schnapps
* Mini candy canes for garnish

Gingerbread Martini

* 1 part Vodka or Vanilla Vodka
* 1 part Gingerbread Liqueur
* ½ part Kahlua®
* 1 part Half & Half

Combine ingredients in a shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a crushed graham cracker rim.

Cosmopolitan

Everyone has this recipe.

4th and Main – the Classic
Ditto

Where have all the bitters gone? Angostura bitters, that is. A crucial ingredient in some cocktails and there is none to be had in all of North Carolina nor the upstate of South Carolina.

Check your liquor cabinet — if you have any extra, let me know! Apparently, bitters is the new gold in our world.
The people who manufacture the bitters think it’s amazing too! Check out this quote.

“Angostura ® aromatic bitters is an essential bar ingredient. The mere presence of Angostura ® aromatic bitters is an indication of sophistication. There would hardly be a top quality bar or restaurant with any pretension to style anywhere in the world that would not have a bottle of Angostura ® aromatic bitters on its shelf.

What more can I say? I have to find some fast!