The Tasting Panel magazine

September 2014

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Page 38 of 148

38  /  the tasting panel  /  september 2014 Golden Glories As we soak up these la long golden days of summer, Marketplace is mad for marigold and downright crazy for chartreuse. Here's a roundup of some of our favorite saffron sie that wi soak up the la of the summer light and transition us to lovely fa foliage. by Rachel Burkons Yeow, Yeow, Yeow, Yeow . . . and Red? Because Marketplace is a total rabble-rouser, we're throwing a new hue into the mix with an unex- pected addition: Ballymaloe Gourmet Irish Ketchup. While America has a long tradition of slapping the ketchup bottle, we're relative newbies: Ireland's Ballymaloe House and Cookery School has roots dating back to the 15th century. Produced in Ireland, Ballymaloe is all-natural and bursting with rich and real tomato flavor. A great alternative condiment for restaurants looking to up their condiment game, we think this red rule-breaker is a true standout. Do You Etrog? Calling all obscure-ingredients lovers! Do you love etrog? Heck, do you even know what etrog is? Chances are, if you're of the Jewish persua- sion you may have seen this bumpy yellow fruit before: It's the citrus used during the holiday of Sukkot. Now you can bring this obscure fruit to your backbar with Sukkah Hill Etrog Liqueur, which offers note of sweet lemon-vanilla meringue and a tiny hint of pith on the palate. Uniquely lovely, we can see this liqueur shining in a variety of cocktails and inspiring bartenders around the world—whether you're Team Santa or rooting for Hanukkah Harry. Hp, There It Is Here at THE TASTING PANEL, we're pretty dog-obsessed, so when Hoopla Chardonnay crossed our paths, we were psyched. With the leaping canine on its label, we knew we were going to have fun with this one. Bright crisp apple cuts through ripe pear fruit in this golden-hued sipper, whose sister wine, a red blend, is cleverly called The Mutt. Both wines are fun and food—and Fido!—friendly. Honey, I'm Home! Did you see this issue's awesome insert about honey cocktails? We're going to keep this buzz going by taking a look at Bee D'Vine Honey Wine, a California-produced mead that contains just two ingredients: raw local honey and pure spring water. With both Demi Sec and Brut offerings, this mead is a great entrée to the increasingly hot honey wine category! While brut is off-dry and nuanced, the demi-sec is sweetly floral and fruity. Food-pairing-wise, think of pairing meads like you would a great Riesling, as these non-tannic wines beg for spicy food and big, bold flavors. Not-So-Meow Yeow Although it's certainly got a nice warm-yel- low hue, don't even think of humming the '60s hit "Mellow Yellow" when you've got a bottle of Barrow's Intense Ginger Liqueur in front of you. With a fresh-cut ginger and citrus nose, Barrow's is made in Brooklyn with no artificial ingredients or flavorings, resulting in a spicy-sweet ginger flavor that is, well, intense. With nice weight on the palate, this liqueur's good enough to pour neat over rocks, but we're shining our copper mugs in anticipation of an Intense Moscow Mule.

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