Category Archives: Party Ideas

Champagne and Popcorn – Just in time for Oscar Night

Popcorn and Champagne … they go together like Harry & Sally. Like Bogie & Bacall. Like Harold & Maude: great alone, together sublime.

They’re the ideal pair because Champagne’s yeasty, toasty bready flavors crave the fat and salt of a perfectly popped and dressed bowl of popcorn. And then there’s all that texture: the crunch of the popped corn loves the fizziness of bubbles.

It’s a fine thing to do on these cold winter nights here in New England, and on February 22 especially, the night of this year’s Oscars. Make a big batch of stove top popcorn and pour a glass or two of your favorite sparkling wine. Grab a thick wool blanket and turn on the telly. Relish in all the glamour and shine and pop and fizz of the Oscars, and then give yourself an award, too, for making such a sublime and tasty popped production of your own.

Here are a few of our favorite popcorn and sparkling wine pairings:

The Harry & Sally

Le Berceau Blanquette de Limoux
+ Popcorn with Salt and Freshly Ground Coriander Seed

This sprightly blanc de blanc sparkling wine from the Lanquedoc, made primarily from mauzac (a white grape), with just a touch of chardonnay and chenin blanc, has an apple-y pear liveliness to it that pairs beautifully with the citrusy coriander on the popcorn. We popped this batch in just the neutral oil, then topped with maldon salt (kosher is good too) and the coriander seeds that we crushed with a mortar and pestle. Melted butter not needed! (Though really, a little wouldn’t hurt.)

The Harold & Maude

Louis de Grenelle “Corail” Samur Rosé
+ Bacon Popcorn

From the Loire, this 100% Cabernet Franc sparkler bursts with wild strawberry and raspberry flavors — redolent of morning jam made with super ripe fruit — and finishes with a hint of yeasty goodness. What better to pair with this “breakfast in a glass” than bacon? We cooked off a pound of bacon, and used 4 tablespoons of the rendered fat to pop the corn. Once popped, we topped with 1/2 lb of the bacon, broken into pieces and of course, melted butter.

The Bogie & Bacall

Champagne Perseval-Farge Brut NV “C. de Pinots” 1er Cru
+ Brown Butter Popcorn with Coriander and Parmigiano Reggiano

This rich and full blanc de noir, made with 55% pinot noir and 45% pinot meunier, is full of dried fig, almond, toasted wheat bread and baked apple flavor, all delivered though a sparkling cyclone of tiny bubbles. To match its warm intensity, we served it with popcorn seasonings that are equally as round and deep.

First, we popped the corn in 2 tablespoons of neutral oil, 1 tablespoon of butter and 1 tablespoon of olive oil. Once popped, we dressed it with brown butter, made by warming butter on a stove top until the milk solid have turned a warm brown (don’t burn!), and coriander seeds that we crushed by hand. We then topped with maldon salt (kosher is a fine replacement) and drifts of freshly grated Parmigiano Reggiano. The toasty coriander flavors help draw out the brown butter, and the Parmigiano is regal enough to stand up to this true 1er Cru Champagne. Spectacular.

Enjoy the show!
– Cheers, Katie McManus

Basic recipe for stove-top popcorn:

Supplies & Ingredients

– A heavy-bottomed pot, with a capacity of at least 3 quarts. This is key. Using a thin-bottomed pot will result in burned popcorn and a ruined pot.
– 4 tbsp fat. Neutral, high-heat oils, such as grape seed or vegetable work best, but for taste, we like to add in more flavorful fats. Use at least 2 tablespoons of the neutral oil, then supplement with butter, or bacon fat, or olive oil, or hazelnut oil or pumpkin seed oil or truffle oil. You get the picture.
– 1/2 cup of good quality corn kernels

Directions:

1. Add the fat to the pot and set over a medium flame. Once heated, add 3 kernels of corn and shake to coat. Put the lid on the pot. Here’s a crucial point: Leave the lid ajar to allow steam to escape. Doing this will give you big fluffy popcorn.

2. Once all 3 kernels pop, add the rest of the popcorn and turn the heat to medium-high. Shake to coat them with the oil.

3. Once the popping resumes, drop the heat slightly, and continue shaking the pot vigorously over the heat, all while keeping the lid ajar, until almost all have popped.

4. Remove from heat, and pour the hot popcorn into a wide bowl to ensure even distribution of your seasonings, sprinkle with the toppings of your choice and toss with your hands.

The Ultimate Drink List for Your Super Bowl Party!

Looking for fun drink ideas for your Super Bowl party? Something that excites beyond the standard cheap beer? The pros at Bottles have created a game-day-ready drink menu that includes Washington state wines, New England craft beers, and crowd-sized cocktail recipes featuring craft spirits by New England distillers. We’ve even created a handy printable list for these items. Download, print it out, and stop by Bottles for everything you’ll need.

——> Download & Print the Drink List <——-

New England Cocktails Looking for Super Bowl cocktail recipes? Here’s our list featuring local New England spirits that can be made the morning of game day. Large-batch cocktails allow your guests to focus on what really matters — football, with no empty drink glasses! Nervous about ratios? We’ve done the math for you. You’ll need a large pitcher, punch bowl or swing top bottle to display your mixology handiwork, and don’t forget the ice. Give the bottle a quick shake as you serve these spirited Yankee cocktails over ice. Stop by Bottles for these stellar local spirits, grab your favorite pitcher and get pouring!

Rhody Russian:

Ingredients 1 bottle Loyal 9 Vodka 1/2 bottle of Dave’s Coffee Syrup 15 Dashes of Angostura Bitters 2 Liters Club Soda

Directions: Combine all ingredients in a large pitcher or punch bowl. If making this ahead of time, add the club soda just before serving. Serve in glasses full of ice. Makes 15 cocktails Sons of Liberty Spirits Company is located not too far from Providence in South Kingstown, Rhode Island. They handcraft delicious, American Single Malt Whiskies and a line of premium craft vodkas. Drink local! Dave’s Coffee Syrup is also handcrafted in Rhode Island — coffee beans are hand-roasted in small batches, cold-brewed and simmered with natural cane sugar. An awesome addition to cocktails!

Issac’s Punch:

Ingredients (makes 15 cocktails) 3/4 Bottle of Bully Boy White Rum 1/2 Gallon of Apple Cider 7 1/2 oz Simple Syrup 7 1/2 oz Fresh Lime Juice

Directions: Combine all ingredients in a large pitcher or punch bowl and serve in a glass over ice. Bully Boy is a Boston distillery that makes hand-produced, small batch spirits with loads of New England character. Learn more about Bully Boy Distillers >

Boston Cocktail:

Ingredients 3/4 a bottle of Greylock Gin by Berkshire Mountain Distillers 3/4 a bottle of Apricot Brandy 7 1/2 oz fresh lime juice 12 Dashes of grenadine

Directions: Combine all ingredients in a large pitcher or punch bowl and serve in a glass over ice. Makes 15 cocktails. Berkshire Mountain Distillers (BMD) are the creators of Greylock Gin, which is the star of this cocktail recipe. Established in 2007, all BMD spirits are handcrafted in small batches in Great Barrington, Massachusetts.

Washington Wines For those Seahawks fans lurking in New England, we had to choose some wines for Washington. Here’s a selection of our yummiest Washington state wines in the shop!

Kung Fu Girl Riesling – Insanely refreshing and yummy! Not your momma’s too-sweet Riesling — this one’s bone dry! Drink by itself or with something spicy like Buffalo Chicken Wings.

Vino Pinot Grigio – Wanna know a secret? This wine is better than your Super Bowl guests deserve. While they’re watching Katy Perry during halftime, sneak a glass in the kitchen.

Eve Chardonnay – A lighter style Chardonnay — polished with pretty pear, apple and cream flavors. Great with 7 layer dip!

Velvet Devil Merlot – Wickedly rich and smooth — perfect with your ribs or sausages.

Columbia Crest H3 Cabernet Sauvignon – Dark and spicy with plum, currant and chocolate flavors. Scored 92 points from Wine Spectator! It may be the best thing from Washington (including the Seahawks).

Milbrandt Cabernet Sauvignon – Dark, velvety and complex with layers of dark fruit and dried savory herbs. A staff favorite! Pair with nachos and Seahawk Chowdah.

New England Craft Beers Go Pats! Some of our favorite craft beers for Super Bowl 2015, all made in New England! We’ve chosen a range of styles to please any crowd.

Cambridge Brewing Remain in Light – Made in Boston! A light, snappy, crisp pilsner.

Cape Ann Fisherman’s Navigator – A toasty, malty, warming brew from Massachusetts! Cape Ann’s winter seasonal doppel-bock.

Otter Creek Citra Mantra – From Vermont, and a hoppy, citrusy, and super refreshing Indian Pils Lager.

Newport Storm Wham! Bam! Van Damme – Powerful! Boozy! Malty!

P.S. Not sure how much beer or wine to get? Use our party math guide!

Enjoy your parties!

Cheers!

The Bottles Team

Jo’s Drink Menu for New Year’s Eve

Personally, New Year’s Eve has evolved from a whirlwind of party hopping to a quiet evening with a few friends and neighbors at home. I’ve substituted long bar lines and waiting for cabs in the frigid cold with a home cooked meal, a selection of ridiculous board games, and a few crowd-pleasing drinks.

Download & Print the Drink Menu >

THE COCKTAIL

For cocktails, I am loving the Bittermilk Tom Collins with Elderflower & Hops, a fantastic syrup from South Carolina that has a permanent home in my fridge. I pair the St. George High Rye Gin with the Bittermilk to create a quick cocktail that is light and citrusy with a nice bitter, hoppy note. For a non-alcoholic version, substitute the wonderfully tart Fentiman’s Victorian Lemonade in place of the gin.

Tom Collins with Elderflower & Hops

Ingredients
1 part St. George High Rye Gin
1 part Bittermilk No. 2 – Tom Collins with Elderflower & Hops
1 part soda water

Directions
Combine all ingredients in a tall glass filled with ice. Stir, and garnish with a cucumber.

THE BEERS

Instead of wines, I like to switch up the menu and use a small gathering as an opportunity to share a few bottles of delicious craft beers. Last year I served a magnum of St. Bernardus Abt 12 vintage 2012 – a wonderful Belgian Quadrupel that is dark, strong and malty. Once the bottle was drained it became a lovely photo prop! We also had Arrogant Bastard 3 Liter bottles and Corsendonk Christmas Ale 3 Liters.

Since we started with a Belgian beer, let’s continue the trend in this year’s menu:

De Glazen Toren Saison d’Erpe Mere
A Belgian beer to the core, saisons are my favorite because of their effervescence, malt and spice notes. The Glass Tower brewery is dedicated to crafting only a handful of beers and their attention to detail is present with every sip. Check out their website’s food pairing section – especially a fondue recipe that includes a splash of saison to this triple crown of cheese heaven – Gruyère, Appenzeller and Emmental!

Houblon Chouffe Belgian Tripel IPA
My lovely gnome friend will satisfy your hop head friends and remind your guests about David the Gnome’s fantastical adventures with his friend Swift. A Belgian tripel with banana esters and a backbone of hops, the slightly bitter finish will leave you smiling and wondering how the gnome did it again!

Brasserie Dupont Monk’s Stout
Known for their saisons, Dupont created a stout that is not at all heavy like some of it’s friends on our stout shelf. By December 31st, I have almost reached my dessert quota so a rich, creamy stout is the last thing on my mind. Instead I turn to this enjoyable dry, low ABV stout to pair with the last of the holiday cookies and pies.

Allagash Curieux
Once upon a time at Allagash brewery, a whole batch of Allagash tripel was ready to be bottled, but sadly due to a customs delay, the empty bottles from Belgium were held up in transit. Not wanting to waste the beer, Allagash decided to place the tripel in some Jim Beam casks that were waiting to be used to age a darker beer, like their popular dubbel. The result – a fantastic tripel with caramel and vanilla notes, aged for eight weeks and then blended with some fresh tripel.

THE CHAMPAGNE

Okay, okay, what’s New Year’s Eve without Champagne? At midnight, or 11:30 pm, I’ll be cracking open a bottle of Moët & Chandon Imperial to toast to 2015!

Cheers & Happy 2015!
– Joanna

Let’s Get Punchy! 3 Holiday Punch Recipes

For me nothing says holiday festivities quite like a big ol’ batch of punch! Many fine parties have begun around a punch bowl. By serving punch, you’ll not only satisfy your unquenchable guests but also save yourself the crazy expense of trying to have a full bar at your shindig.

Even better yet, you can prepare most of these ahead of time! Mixing everything except the bubbly components (if your recipe calls for it!) allows the flavors to marry together. And that makes for some mighty fine punch!

The Long Hello

Fun, easy, and bubbly! This is a great budget friendly punch that will still have a major wow factor among your guests, and is full of classic holiday flavors.
Source

Ingredients

1 3/4 cups of Apple Brandy or Calvados
1 cup St. Germain Elderflower Liqueur
10 dashes Fee Brothers Whiskey Barrel Aged Bitters
1 bottle of Sparkling Wine or Champagne (750mL)
Freshly grated nutmeg
To make an ice mold:
Using a Bundt or tube pan, place pear and apple slices in a circle on the bottom of the container. Slowly add water to submerge the fruit & freeze. Ice ring can be made 1 week ahead.

Directions
Stir Calvados, St. Germain, bitters, and 1 cup of water in a punch bowl. Add ice ring (let the mold sit at room temperature for a few minutes to loosen), then sparkling wine. Ladle punch in glasses and grate nutmeg over each glass. Serves 16.

The Old Gunwhale

Near and dear to my heart, the Old Gunwhale is a personal favorite of mine. I have made this punch time and time again, each time with a wonderful reception from guests. Despite how simple it may seem, I find that the sum is definitely greater than its parts!
Source

For the chamomile syrup:

8 oz. water
1 cup sugar
2 tablespoons dried chamomile, or 2 chamomile tea bags

Ingredients
10 oz. Bourbon
8 oz. Fresh Grapefruit Juice
6 oz. Chamomile Syrup
1 bar spoon Fee Brother’s Cranberry Bitters

Directions
In a saucepan, place the sugar, water, and the chamomile tea bags or dried chamomile tied in a piece of cheesecloth. Bring the mixture to a boil, let it cook for a few minutes, then remove from heat to cool to room temperature.

Combine the chamomile syrup, bourbon, grapefruit juice, and bitters in your serving bowl. Add ice cubes. To serve, ladle into a glass filled with ice. Serves 10.

Kentucky Cardinal

This is my wildcard recommendation! In the mood to throw all caution to the wind? Then this gem of a punch recipe may be overkill as far as ingredients go, but if you are looking for a wildly delicious punch, then look no further!
Source

Ingredients

1 bottle of Red Wine (shiraz or a similar fruity wine)
1 cup rye whiskey
1 cup brandy
1/2 cup sweet vermouth
1/4 cup Carpano Antica
1 cup granulated sugar
1 cup Moscato d’Asti
4 cups sparkling water
Ice Block
Orange twists for garnish

Directions
Combine red wine, rye, brandy, vermouth and Carpano in a pitcher. Slowly stir in the sugar until dissolved. Refrigerate for a few hours until cold. When serving, place ice block in punch bowl and pour chilled mixture over. Top with moscato and sparkling water and serve. Garnish each glass with an orange twist. Makes 25 servings.

A note on serving vessels: Don’t have a Baccarat crystal punch bowl? Kidding, fret not my dearies! Honestly, if you have a punch bowl by all means utilize it! However for the rest of us, I have to say that a stock pot works darn well in a pinch.

Cheers!
– Jackie Blackwell

3 Thanksgiving Drink Menus – Free Printables!

You’re hosting Thanksgiving for the first, second or twentieth time. Your friend who makes an incredible oyster stuffing is coming for dinner and your cousin who spent two years in Italy will be there. You stare at your beers, wines, and cocktails and feel a twinge of doubt. Will your family like these? Does this pair well with turkey? What about dessert?

Here at Bottles, we have answers to all these questions – what cocktails, wines, and beers to serve that will delight your friends and family. We’ve put together 3 Thanksgiving drink menus that differ according to the size of your group: An Intimate Gathering, Mid-Sized Party, or a Large Group.

Click below to download and print the shopping list and 3 drink menus!

Download & Print the Shopping List >
Intimate Gathering Drink Menu >
Mid-Sized Party Drink Menu >
Large Group Drink Menu >

INTIMATE GATHERING (for 5-8 people)

BEER

Leipzinger Gose – A German beer brewed with salt and coriander, this sour style is incredibly refreshing and will pair beautifully with turkey. 4.8% ABV

Saison Dupont Cuvée Dry Hopping – Every year, Dupont’s Master Brewer makes a special dry-hopped version of this benchmark Belgian saison – delightful with stuffing! 6.5% ABV

St. Bernardus Tripel – Belgian yeast creates a banana and herbal flavor that makes a strong beer seemingly light. Great for the main course or even with pie! 8.0% ABV

Unibroue Maudite – Think rich, dark and malty! Maudite is a Belgian Strong Dark Ale with spice notes of cinnamon and nutmeg is heavenly with sweet potatoes. 8.0% ABV

WINE

Birichino ‘St. Georges’ Zinfandel – Planted by a bootlegger just south of Santa Cruz in the 1920s, this California Zinfandel has a lighter touch than some of its jammier California counterparts. A lovely balance of acidity and tannin.

Broc Cellars Grenache – A heavenly blend of deep plum, rich raspberry and star anise, this Grenache is a great example of fruit flavors without a syrupy sugary finish. Bright acidity creates a refreshingly smooth wine that will sing with roasted vegetables and stuffing.

Tascante ‘Buonara’ Carricante – An amazing example of tradition in winemaking and sheer gumption. The Carricante grape has grown on the slopes of active volcano Mount Etna for over a thousand years. The volcanic soil provides an unbelievable mineral structure to this white wine that is unlike any other region. Rich and complex with a slight note of salt, I can’t imagine a better white to serve with turkey.

APERITIF – Lillet Citron Cocktail – Quince & Apple’s Citrus Syrup is a wonderful balance of sweetness, acidity, and savory for a cocktail base to wonderfully complement the citrus notes in Lillet.

DINNER FEATURE – Paper Kite Cocktail – While slightly bitter, the spectacularly mellow Henry McKenna Bourbon plays off the vanilla and orange notes in the Aperol and bitters. This whiskey is not for the faint of heart with its devilish jalapeno flavors, high proof and rich finish to impress your guests.

POST FEAST – Lazzaroni Amaro – Serve neat! Amari is a thinking man’s liqueur. There are so many flavors in one bottle – gentian, rhubarb, sandalwood, cloves, dried citrus, all designed to mystify, entrance and delight your taste buds. Nothing can top the glorious sensation of an amari after a leisurely harvest feast with friends.

MID-SIZED GATHERING (for 12-15 people)

BEER

Two Roads Ol’ Factory Pils – Brewed by a nearby Connecticut brewery, Two Roads, Ol’ Factory Pils is traditional in concept with a twist – dry hops. This will pair well with the bird! 5.0% ABV

Founder’s All-Day IPA – Every holiday needs a session beer, low in proof but high in flavor that will be able to satisfy your craft beer cousins and uncles who just wants an ice cold beer. 4.7% ABV

Lagunitas Censored – ‘Censored’ is a great copper ale with a hoppy profile, molasses and maple flavors that will complement the myriad of flavors on the table. 6.75% ABV

Foolproof Raincloud Porter – Porters are great for lengthy meals and gatherings. They are lower alcohol than a stout, but still rich and flavorful. Foolproof is a local favorite amongst the Bottles staff! 6.5% ABV

WINE

L’Argentier Cinsault – A great value from the Languedoc, I adore this Cinsault for its dark cherry and raspberry flavors with just a hint of vanilla. Medium bodied with a soft finish, a hint of cardamom will complement the roasted sweet potatoes and pair well with roasted vegetables.

In Situ Pinot Noir – Chile is producing stellar Pinot Noir that is putting California to shame and In Situ is no exception. Dark, rich plum and cherry flavors are met with super soft tannins for a smooth finish.

Dr. Pauly Dry Riesling – Look no further than Mosel, Germany for a dry Riesling that mingles fruit, acidity and mineral together to create a dry and zippy wine. For Riesling skeptics, Dr. Pauly Dry Riesling even has a Dry to Sweet scale on the bottle, reassuring your guests before their first sip that they are about to experience a wine that will balance the savory meal with a refreshing acidity.

APERITIF – Pomegranate Cardamom Royale – Royal Rose’s Cardamom Clove Syrup is fall in a bottle! It’s handmade in tiny batches in Brunswick, Maine, and when mixed with pomegranate juice and topped off with Prosecco, the resulting sparkling cocktail will kindly remind your guests to save room for dessert.

DINNER FEATURE – Basque Cider & Rye Cocktail – We’ve found a cocktail that can be geared towards whiskey lovers that love a well-balanced, no frills cocktail and also please guests who like cocktails a little on the sweet side. You can also add less fresh apple cider and more tart, hard cider. On the other hand, increase the amount of fresh apple cider for a cocktail to satisfy a sweet tooth. by Jillian Guyette & Robert Luessen, abetterhappiersebastian.com

POST FEAST – Gonzales Byass ‘Nectar’ Pedro Ximenez Sherry – Sherry is a heavenly overlooked wine. Done well, it’s not only sweet, but complex with luscious flavors of caramel, dried figs and raisins. Gonzales Byass ‘Nectar’ is a great example of the dark and rich Pedro Ximenez style. Serve with pecan pie for an out of this world dessert experience.

LARGE GROUP (15+ people)

BEER

Smuttynose Variety Pack – A variety pack is a great choice when entertaining a crowd, saving you from purchasing multiple six packs. Smuttynose does a solid IPA and a nice brown ale called Old Brown Dog.

Bucket Pawtucket Pail Ale Squealer – Maximize the room in your fridge for pies with a squealer from Bucket Brewery out of Pawtucket. 32 oz of beer in one handy glass bottle, the Pawtucket Pail Ale has a rich malt profile that will pair well with turkey. 6.2% ABV

Narragansett Bohemian Pilsner – Another local favorite, ‘Gansett’s pilsner is light, malty and refreshing. A little heavier than the lager, the Bohemian Pilsner will impress your relatives that remember ‘Gansett from the first time around. 5.2% ABV

Sierra Nevada Porter – I chose this porter because of its hop friendly status. The dark malts will pair well with all the rich, harvest flavors in the stuffing and side dishes. 5.6% ABV

WINE

Taron Rioja – Spanish reds are here to stay and for that I am thankful! Taron’s take on Tempranillo is a great mixture of spice and fruit. Great with a cheese platter!

Tenuta Sant’Antonio ‘Scaia’ Corvina – Corvina is becoming a new favorite grape from Veneto, Italy. Used in the production of Valipolicella, on its own Corvina is medium-bodied with notes of dark plum and black cherry. Not as acidic as other Italian reds such as Barbera, this will go well with the turkey and hopefully become a new favorite for your family!

Maculan Pino & Toi – From Italy comes this cool blend of Pinot Bianco, Pinot Grigio and Toi (Friulano). Expect a dry, medium bodied and extremely refreshing white wine. Lemon and peach flavors are complemented with a bright acidity that will please guests who love Pinot Grigio or Sauvignon Blanc.

APERITIF – Ca’ Furlan Prosecco – There is no better way to welcome a guest into your home than the festive sound of sparkling wine being uncorked, signifying the beginning of a wonderful gathering. Ca’ Furlan Prosecco is light with the slightest hint of peach, tangerine and apple. Greet your guests with a glass of bubbly!

DINNER FEATURE – Rosé Cranberry Sangria Punch – A simple sangria punch can be made the evening before. On Thanksgiving day, just pour into a pitcher or carafe. Punches are great for groups, freeing you from playing bartender and providing a gathering spot for conversations to begin and linger.

POST FEAST – Sambuca – A traditional Italian after-dinner treat, this star anise based cordial dates back to ancient Rome. After feasts, guests were treated to anise cakes to settle one’s stomach after a long evening of revelry. Serve straight, in a bit of hot coffee or in a tall glass over ice for the perfect post-feast treat.

Happy Thanksgiving!
– Joanna

How to throw an Oktoberfest party!

Friends! Let us beckon the arrival of fall and cooler weather by throwing an Oktoberfest party! Brisk autumn evenings provide the perfect back drop for having a casual get together with friends and family.

Historically the first Oktoberfest was held in celebration of Prince Ludwig’s marriage to Princess Therese of Saxe-Hildburghausen on October 12, 1810. Citizens from all over Munich were invited to come and join in the celebrations.

Source

Traditionally Oktoberfest is held in late September and up to the first weekend of October. Nowadays, it’s an internationally famous festival. Many of us aren’t in Munich, but you can make up for it by finding local celebrations, or heck, having one at your place!

Want to know how to put an Oktoberfest party together? Here are the essentials.

BEER (and lots of it)

Let’s talk libations: with a party like this, it’s is best to serve only French red wine.

Just kidding! What would an Oktoberfest party be without German beer?

Also known as Mӓrzen style beers, these are generally medium bodied, with rich toasty malt notes and a creamy palate. They tend to fall between 5-6% ABV so as not to leave you feeling too weighed down. And as far as drinking seasonally goes, there is nothing more satisfying than a hearty Oktoberfest style beer.

Here are a few of our favorite picks:
– Erdinger Oktoberfest
– Spaten Oktoberfest
– Brooklyn Oktoberfest

Source

EAT FOOD

Sausages! Bratwursts! Knackwursts!
The more the merrier is the idea here. If you need a lesson on the different kinds of sausages that are available out there here is a great article listing a variety of choices.

Mustards
In every shade of yellow! Well, perhaps not every shade — but I would make sure to have a few different types varying from the coarser grain to smoother yellow mustard. Or if you’re feeling up to it, why not try making your own? It’s super easy and the end results are well worth it.

Sauerkraut
For what would the humble sausage be without this deliciously tangy accompaniment? Ah, fermented cabbage. This recipe is great if you feeling like eating homemade sauerkraut.

More Food Ideas
– Braised red cabbage
– German potato salad
– Assortments of pickles (personally I love having pickled green beans, tomatoes, and good ol’ fashioned dill pickles)
– Roasted squash or sweet potatoes – they are in season and their natural sweetness will complement the other salty dishes.
– Soft pretzels!
– Spaetzle try this recipe

Source

DRESS YOUR HOUSE & YOURSELF

Interested in having some themed decorations for your shindig? Oriental Trading Company has these Oktoberfest goodies.

Lederhosen & a Dirndl dress? Yes. Especially if you’re really serious about Oktoberfest. Check out your local costume store, or do a quick internet search for more authentic costumes.

AND FINALLY

I hope this humble guide acts as inspiration for you to host your own Oktoberfest get together!

Prost, or cheers as we say here in the U.S.!

by Jackie Blackwell

How to Set Up a Backyard Bourbon Bar

Having a party? Need a fun idea for drinks? Forget that bucket of ice water and beer! Instead, treat your guests to a bourbon tasting bar. And guess what — we’re letting you in on how to set one up at home, right in your backyard.

Treating your guests to a selection of Bourbons is a fun and civilized way to spend an evening, with the added benefit — whatever they don’t drink stays at your house for later (#winning). After a hot summer day, as the sun sets and the fire is blazing, there’s nothing like a decent bourbon to get you relaxed and ready for the evening. bourbonparty6

To make things easy, here are some free printable signs to put out at the bar, to help your guests choose. Also, check out the printable information sheet for conversation starters! Click the links below to download and print!

Bourbon Tasting Signs >

Information Sheet >

Shopping & Supplies List >

SETTING UP THE BOURBON BAR

Find a sturdy table, and cover with a tablecloth, burlap, or covering if the table isn’t up to snuff in the beauty department.
Set your glassware to one side of the bar. You can use Glencairn glasses, rocks glasses, or any smaller-sized glasses you have.
Have an ice bucket and tongs for those who want their bourbon the rocks.
If you’re feelin’ fancy, have some optional garnishes pre-cut: lemon, lime, or orange peel zest.
Are you an avid collector of vintage decanters? Feel free to pour the bourbon into your decanters. Just make sure to line them up with the correct tasting note sign in front.

HOW TO CHOOSE BOURBONS

We’ve picked out some of our favorite backyard Bourbons, and we’ve broken them down into five categories to help you make a decision. To make the tasting more varied and interesting, try to find one bourbon from each category – small batch, high-rye, wheated, bottled-in-bond, or single barrel.

1. Small Batch Bourbon

While there’s no real meaning to the label ‘small batch’ in terms of federal approval, the real small batch bourbons are easy to pick out in a tasting. Most distilleries age their whisky and then, when it’s ready, blend it all together in a big vat to put into bottles. A small batch Bourbon is made from whiskies whose barrels (through whatever blend of alchemy, magic, expertise, & luck) were particularly good, as selected by a master distiller. Some distilleries, like Evan Williams, release both (Evan Williams ubiquitous black label and Evan Williams 1783). Other distilleries, like Elijah Craig, make only small batch whiskies (try Elijah Craig 12 Year), focusing on age & flavor.

Four Roses Small Batch – Made from four of Four Roses proprietary Bourbon recipes (2 corn and 2 high-rye), this well-balanced whiskey has subtle notes of cocoa & spice. Great with richer fare, like sausages & onions.

2. High-Rye Bourbon

By law, Bourbon must be made of at least 51% corn. The other 49% is up to the whim of the distiller. In some cases, the distiller adds a fair amount of rye to the mash, and this is a ‘high-rye’ bourbon. If you think about the difference between cornbread & a rye loaf, you’ll get the idea. Traditional Bourbon with a lot of corn: sweet & heavy. A high-rye bourbon or rye whiskey: spicy & light. A favorite at Bottles is Basil Hayden, but you should also try Bulleit Bourbon, which is a little rough & tumble, with bold flavors that kick!

Basil Hayden – Light & ethereal, this Bourbon makes a great Manhattan, but is equally delicious on its own. Fun fact – the copper band that surrounds every bottle of Basil Hayden is made right here in Rhode Island. Pair with chicken or swordfish kabobs.

3. Wheated Bourbon

Just like high-rye bourbon, a wheated bourbon utilizes the soft, herbal flavors of wheat to bring balance to the finished product. Be warned! For many, a good wheated bourbon is a gateway whiskey, opening up a whole new world of brown spirit exploration. Bernheim Wheat Whiskey is a great representative of the category, but if you’d like an alternative, try Rebel Yell, which is a quiet sleeper on the shelves that’s great with amaro and a slice of orange.

Bernheim Wheat Whiskey – Bernheim uses at least 51% winter wheat to bring out extremely soft, sweet, slightly herbal flavors. Very good on its own and eminently mixable, this is a truly unique whiskey! Pair with grilled fish.

4. Bottled in Bond

There aren’t many bonded whiskies left in production. The Bottled-in-Bond act was enacted in 1897 in response to the influx of crummy, adulterated booze on the market that was being advertised as Bourbon. It was an effort by the government to legitimize a home-grown industry and guarantee the quality of the liquid inside the bottle. All Bottled in Bond whiskies must be made by one distillery during one single distillation season. Further, it must be aged in a federally bonded warehouse for at least four years, and must be bottled at 100 proof.

The resulting whiskies are strong, but very subtle, with lots of complex spice, char, & vanilla notes. Henry McKenna is perhaps one of the best bourbons at Bottles. But, if you’re looking for something that will put some hair on your chest, try Rittenhouse Rye, a 100 proof, spicy rye.

Henry McKenna 10 Year – Wow. It’s no exaggeration to say that this is one of our very favorite whiskies, from anywhere in the world. It’s warming & comforting, with a ton of nuance and character. You’re gonna want Henry in your corner on a night out (or in)! Pair with slow roasted, juicy, messy pulled pork.

5. Single Barrel Bourbon

Much like a single vineyard selection at a winery, a single-barrel bourbon is the ultimate expression of a distillers craft and care. By some unrepeatable blend of alchemy, skill, magic, & luck, these Bourbons are pulled from barrels that are the purest expression of a distiller’s hopes & dreams. Hand selected and bottled out of one barrel, they are usually (but not always) hand numbered with the date of creation, bottling, and the barrel number. Each release will be a little different than the next, but all will showcase the best that American ingenuity has to offer, with clear, clean expressions of corn, oak, toast, spice, & vanilla.

A great choice is Evan Williams Single Barrel – if you can’t find that, we also like Wild Turkey Russel’s Reserve Single Barrel, which has heady flavors of licorice, deep caramel, and a light meringue quality that pair well with dessert, then bedtime.

Evan Williams Single Barrel – Hand selected by Bourbon rock-stars Parker & Craig Beam, this refined whiskey has a load of dark caramel and & toasty char, with a lush & lingering finish. Pair with: after dinner! Don’t muck this one up!

As for food pairings for the bar, bourbon and backyard barbecue are a perfect match. The hot coals and smoke of the fire are akin to the char on a bourbon barrel, while the sweet, caramelized grill marks on your meat mimic the sweet corn & vanilla flavors in your glass.

We hope this list helps to give you some tools and confidence when it comes to picking out your backyard bourbon. There are so many to choose from, we’ve doubtless left off some of your favorites (and a couple of ours, as well).

For those who absolutely refuse to drink whiskey at your house (the ingrates), urge them to explore some other interesting & fun whiskies to change their mind. For instance, our local distillery, Sons of Liberty, makes a dry hopped whiskey in the summer that makes a killer whiskey & tonic. There are smoked whiskies, ryes, and whiskies made from non-traditional grains that can also liven things up a bit.

Barring that, make sure you have a couple local brews on hand for the hold outs, and plenty of ice for your mother-in-law’s chardonnay. Your backyard bourbon barbecue is sure to be a hit!

Cheers!

Barbecue for me and you!

Folks, we are officially in the throws of summer! Rhode Island, the wiley mistress she is, has decided to give us a momentary reprieve. And so there’s no better time to pull out your grills and get cooking! The beautiful thing about summertime grilling is the laid back nature; of throwing it on the grill and cracking open a bottle of something delicious.

The key behind pairing wine and food is to match the flavor characteristics. Sometimes foods flavors align with a wines palate, but other times it’s the age old idea that opposites attract which can be surprising!

Here at Bottles, we’ve decided to help you out by going ahead and removing the guesswork. From vegetables to beef and all things in between, we have your perfect summertime pairings!

VEGETABLES

From the plethora of farmers markets that run all summer long in Rhode Island there is a virtually endless rainbow of produce to enjoy.

Berger Grüner Veltliner 2013, $14.99

Clean, subtle & floral with notes of grapefruit and a refreshing peppery quality throughout. This Grüner is just oh so bright and crisp! Let me just say what a great value this wine is at a liter a bottle, that means a little more bang for your buck!

RIBS, STEAK, SAUSAGES

Medici Ermete Grasparossa Lambrusco, $17.99
This is my wild card recommendation! Too often, Lambrusco has been pushed aside and forgotten, but not anymore. Yes, some Lambruscos can have a juicy, fruitier quality to them; however, when you’re enjoying something rich and fatty like pork or beef ribs, that is exactly the kind of flavor you want to counter that smoky saltiness from grilling. This particular wine has red berry ripeness to it; the light effervescence, however, keeps this wine from feeling too weighty.

Catena Malbec 2011, $19.99
What would a guide on grilling be without at least one Argentinian recommendation? The Argentinians are known the world over for their love of grilled meats, and taking a page from their book, I can think of no better wine to recommend. Without coming across as too fruity, this wine is ripe and juicy in all the right places with a sensual smokiness, making for the perfect accompaniment to grilled steak.

Foris Gewurztraminer 2012, $15.99
I chose this particular vintage which comes from Oregon because it has warmer flavors of nectarines and pineapples, with heady aromas of lush citrus blossom and delicate rose. Despite being fruity, this wine is by no means sweet – the finish is pure with no cloying sweetness. Whether it is chicken sausages, lighter brats, or kielbasas when it comes to pairing ‘wursts, choosing a white that is a little richer in body will complement the fatty richness of the sausage.

SEAFOOD – FISH & SHELLFISH

What is summertime in Rhode Island without seafood? I love the simplicity of whole grilled fish dressed up with fresh herbs and citrus – for me, you just cannot get any better.

Stefano Massone Gavi 2013, $14.99
Gavi di Gavi was made for summertime! Made from 100% Cortese grapes, this wine has a soft but bright palate. Clean flavors of apple and pear are grounded by a refreshing mineral note, making it the perfect wine to pair with delicate white fish.

Matua Pinot Noir 2012, $12.99
Long gone are the days of solely drinking white wines with fish when enjoying meatier options such as salmon and swordfish. Light bodied reds are definitely the way to go! This New Zealand Pinot Noir has notes of bright red fruit and earthy herbs, and the palate is supple and easy drinking.

Lobsters, oysters, and littlenecks oh my! Is there anything more quintessentially New England than the scrumptious taste of shellfish? Pair it with this Portuguese white blend.

Aveleda ‘Follies’ Alvarinho/Loureiro 2012, $10.99
A delicious Portuguese white blend that has a surprisingly ample palate with heavenly herbal and stone fruit notes. Despite being medium bodied, this wine still manages to have a light thirst quenching finish with crisp acidity! Fragrant and flavorful this white will stand up to the richness of shellfish.

CHICKEN

Chicken, everyone’s favorite protein! Versatile and easy, here are a few wines that will pair with your grilled chicken.

Albert Bichot Macon Villages 2012, $12.99
What a fantastic bottle of White Burgundy for such a great price! This Chardonnay is an absolute classic French white; the palate has light floral notes balanced by a streak of refreshing minerality throughout. Medium bodied with very little oak, this white manages to maintain a fresh and easy drinking quality about it making it a sure hit for all things poultry!

Jean Francois Merieau Gamay 2011, $15.99
Beaujolais in the summertime! A perfect light red to enjoy in the warmer months. Since it is lighter in body, it won’t come across as too heavy on the palate. Fresh vibrant red fruit notes like strawberries and raspberries pair with an earthy herbal character, this wine is just good and easy!

Rosé Wines

Last but certainly not least, let’s not forget about our UNIVERSAL wine pairing for summertime: Rosé! I am such a big advocate of rosés especially once they are in season. I have yet to meet the rosé that I don’t absolutely adore.

The beautiful thing about rosé is that they are no longer those sickly sweet wines of days gone by. Instead we now have a full spectrum of rosés for every taste! From the dry and mineral driven rosés from Provence, to the juicier, more fruit forward New World rosés, there is something tasty to be had no matter what style you prefer.

Because there are just too many wonderful rosés to pick from and describe here, please stop by Bottles and see for yourself! We have a bountiful selection of rosés to choose from, and you’ll have plenty of new and fun things to try all summer long!

If there is one idea behind my pairing recommendations it is that you have fun with it. Just as grilling is a casual summertime activity, so selecting a wine pairing.

No fuss, no muss, just easy and delicious!

Jackie’s FUN TIP: Be sure to chill your wines! Even reds can stand to be cooled down in the warmer summer months in order to allow their vibrant natures to shine through! So don’t be afraid, chill that red!

– by Jackie Blackwell

The Easiest Oscar Punch Recipe

Having an Oscars party? Take it up a notch with a champagne punch! There are many variations on the champagne cocktail; think of this recipe as a wild departure from a mimosa. We’ve combined Framboise Lambic, sparkling wine, and a splash of orange juice to create a brilliant, delicious punch that will take only five minutes to make.

Refreshing and fizzy, this Oscar punch gets its tart-fruit flavor and lovely red-pink color from Framboise Lambic, an ale which is flavored with raspberries instead of hops. Grandial Brut is one of our new favorite sparkling wines. A tremendous value at $9.99, this dry style Brut loves to party! Swing by Bottles for the ingredients you need!

Framboise Lambic and Sparkling Wine Cocktail

The Easiest Oscar Punch Recipe

Ingredients
1 small bottle Framboise Lambic (355mL small bottle)
1 bottle Grandial Brut sparkling wine
Splash of orange juice
Ice
Orange slices and wedges for a garnish

Directions
Combine Framboise Lambic, Grandial, and a splash of orange juice in a punch bowl or pitcher with plenty of ice. Garnish with orange slices. Serve with plenty of ice and an orange wedge. Makes about 6-8 champagne flute sized servings.

Cheers!

Visit our cocktail recipe page

for more ideas

Holiday Party Idea: Self-Serve Bubbly Bar! Free Printable Sign!

When we think of New Year’s, we think of bubbly! A festive way to ring in the New Year with family and friends is to set up a self-serve sparkling wine bar at home. Let your guests have fun creating their own sparkling cocktails! Your guests can choose a simple Kir Royale, or play mixologist as they combine flavors to create a multi-layered concoction. We’ve even made a free printable sign for you to download and place at the bar for the party!

FREE PRINTABLE BUBBY BAR SIGN >

Click the link above to download and print this Bubbly Bar sign!
After you’ve printed it, simple cut out the sign, fold in half, and place at the bar.

THE BUBBLY BAR SHOPPING LIST >

Click the link above to download and print the list of everything you’ll need. Stop by Bottles for all of these ingredients!

What You’ll Need for a Bubbly Bar

Ice Bucket
Jar of spoons (Pouring the mixers straight into your glass will cause the mixer and sparkling wine to combine too quickly. The best way to create a sparkling cocktail is to turn a spoon upside down and let the liquid slowly run over the spoon into your glass. SCIENCE!)
Champagne Flutes (check to make sure you have enough for all your guests!)

Our Favorite Sparkling Wines

We’ve drawn up a list of our favorite sparkling wines, Cavas, and Champagnes for you to choose from. Chill them beforehand, and place them at a the Bubbly Bar table.

Grandial – Light and bright, this Blanc de Blancs Brut is made from 100% Chardonnay that gives this sparkling treat a lovely note of green apple on the finish. $9.99
Mercat Cava – Wonderfully balanced and complex Cava from Catalonia, Spain. Notes of lemon and peach meet with an undertone of minerals to create a spectacularly dry sparkling. $16.99
Gruet Brut – Sparkling wine from New Mexico? No way! Thank goodness French winemaker, Gilbert Gruet, travelled through New Mexico in the 1980’s and found European winemakers planting grapes in this inexpensive location. He promptly moved his sparkling wine operation from Bethon, France to Albuquerque, New Mexico! $19.99
Meinklang Rosé Frizzante – Bio-dynamic, organic and absolutely fun, this Pinot Noir sparkling style has less effervesce than others on this list but makes up for it in the most splendid strawberry notes. $21.99
Mumm Napa – French Champagne house G.H. Mumm found a new home in Napa Valley in the early 1980’s. Notes of melon and vanilla are abundant in this rich and balanced California sparkling. Classic Californian sparkling, bright. $29.99
Charles Heidsick Brut Reserve – From the house nicknamed ‘Baby Krug’ comes the most spectacular champagne I have had in recent memory. Delicate hints of nectarine and peach first come into play followed by a creamy, honeyed finish. Complex and rich, this is a non-vintage champagne that drinks like a vintage bottle twice the price. A fantastic way to ring in the New Year! $69.99

Not sure how many bottles of sparkling wine to get for your party?

Check out our Party Planning Guide >

Meinklang Rosé Frizzante

An Assortment of Mixers

Here’s our hand-picked selection of syrups and liqueurs for guests to mix with bubbly.

Giffard Crème de Cassis Noir de Bourgogne – $34.99

A dash of Cassis over a glass of champagne = a classic Kir Royale! While a Kir cocktail is a French cocktail with white wine and blackcurrant liqueur, a Kir Royal is a variation that uses bubbly instead.

Pama Pomegranate Liqueur – $14.99

Add a rosy glow to your glass of sparkling wine! Pama has the complex, sweet, yet tart taste of pomegranates.

Giffard Pamplemousse (Grapefruit) – $24.99

100% natural fruit crème that makes a great aperitif cocktail when mixed with bubbly.

Quince & Apple Rhubarb Hops Syrup – $11.99

Quince & Apple Tart Cherry Grenadine – $11.99

Quince & Apple syrups are all natural, hand crafted syrups from Madison, Wisconsin. Quince & Apple syrups rely on the best local produce to create a smooth, not too sugary syrup that can be combined with sparkling wine, liquor or club soda to provide a refreshing, non-alcoholic drink.

Let’s talk Champagne!

Champagne is a region in France, home to some of the best Chardonnay, Pinot Noir and Pinot Meunier grapes in the world that create delicate, complex and heart stopping wines. Buying Champagne to stock a bubbly bar can get pricey fairly quickly, but there are plenty of other sparkling wines made outside of Champagne that will impress your guests with their grace and balance. Featuring sparkling wines made from different countries and different regions is a great way to have an educational moment in the midst of good, old-fashioned bacchanal.

However, as the clock is about to reach midnight, I pull a few bottles of Champagne from the back of the vegetable crisper, underneath the Swiss Chard and grapes (don’t tell my friends about my hiding spot) and pop the piece de resistance as the clock strikes midnight!

Happy New Year!
– Joanna
Bottles Fine Wine