The Tasting Panel magazine

December 2013

Issue link:

Contents of this Issue


Page 28 of 152

NEW YORK CITY SIPS Left to right: Stewart Buchanan, BenRiach and Glendronach; Ian Chang, Kavalan; David King, Anchor Distilling Co.; Doug McIvor, Berry Bros. & Rudd; Tadashi Sakuma, Nikka Whisky Co.; Dennis Carr, Anchor Distilling Co. On the Tasting Trail MYRIAD WINES AND SPIRITS COME TO TOWN, WHILE SPANISH CIDER JUICES UP THE BIG APPLE by Lana Bortolot A Clay Brock. Joel Peterson. fter a short hiatus during which we drank a lot of wine around the world, we're back on the tasting trail in the concrete jungle. Here's a roundup of who we met and what we drank. San Francisco's Anchor Distilling Co. set sail for Manhattan's 16th annual WhiskeyFest, coming ashore with whiskies from the U.K., U.S. and Asia. Trade and media previewed the festivities at a tasting hosted by representatives from Berry Bros. & Rudd, BenRiach, The Glenrothes, Hirsch, Nikka, and for the first time in the U.S., Kavalan from Taiwan. Five single-malt Scotch whiskies were paired with earthy dishes such as roasted foie gras–stuffed quail and tea-smoked heritage pork chops to illustrate the alternate sweetness, spice and smoke of the spirits. "It's an interesting way to see how Scotland started the heritage and how America and Asia have adopted it and made it their own," said David King, Anchor's President. As vinho verde is to spring, apple cider is to fall, and to help New Yorkers usher in the season, eight producers of the Cider of Asturias group packed the house at Tertulia, Chef Seamus Mullen's Natalia Menéndez, an accomplished escanciaWest Village homage to Asturias. The dora (professional pourer), show how to pour, trade-only event introduced the faraerate and serve Asturian cider. flung region in northwestern Spain, which produces the fermented juice in three styles: sparkling, the unfiltered traditional and "new expression," filtered and lightly carbonated. The ciders, protected by the "Sidra de Asutrias" D. O. (Denominación de Origen), are made from some or all of the 22 apple varieties grown in the region. Guests received a lesson in how to serve the cider, pouring the juice from a-high to aerate it on its journey to the glass. And just when you thought we were being all Euro-centric, we welcomed two Californians to town on their respective wine launches. Wild Horse winemaker Clay Brock teamed up with celebrity tattoo artist Scott Campbell to launch "Saved," so named after Campbell's Brooklyn tattoo studio; and Vintners Hall of Famer Joel Peterson arrived to launch "Besieged," the newest offering from the Ravenswood winery. See the full story at 28  /  the tasting panel  /  december 2013 TP1213_001-33.indd 28 11/22/13 8:38 PM

Articles in this issue

Links on this page

Archives of this issue

view archives of The Tasting Panel magazine - December 2013