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Black Box Wines

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By Michael Hepworth 

By all accounts, wines in a box, is one of the fastest growing trends in the wine industry.  Leading the way are BLACK BOX WINES, a company started as recently as 2002 by Ryan Sproule, a former sales consultant and engineer from Alberta, Canada.  Now based in Sacramento, he spotted a gap in the market, and all he had to do was come up with the packaging concept, contract out the wine to a major distributor and watch sales grow. Part of the success comes in the packaging itself, a sleek looking black box with an elegant design. It is also the first boxed wine with an appellation that was an American Viticultural Area (AVA).

He started out with a 2001 Napa Valley Chardonnay, and to the dismay of many wine purists, the wine won a silver medal at the San Francisco Chronicle Wine Competition. First year in business they sold 40,000 cases, and in 2004 that increased to 265,000 cases. The growth has continued with 450,000 cases in 2005 and then 575,000 cases in 2006.  Each box contains the equivalent of four 750ml bottles of wine, and the obvious consumer of choice is the camper, hiker, boating and concertgoer. Another plus abut the wine is that it stays fresh for four weeks after opening, and at the price of $19-$24 per box, that is the equivalent of about $6 per bottle.

Now for the kicker-how about the wine. Current wines are the Napa Valley Chardonnay, Sonoma County Merlot, California Merlot, Paso Robles Cabernet Sauvignon, Monterey County Chardonnay, Barossa Valley Shiraz and a California Pinot Grigio.  I tried the Cabernet and the Merlot, and found them very easy on the palate, quite light and full of fruit.  Some of the global facts about boxed wines is quite amazing, with 52% of the wine sold in Australia is in the box, and about 45% of sales in Scandinavia as well.

www.blackboxwines.com 


By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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