Hi All, I'm lucky to have really soft water living in the Montpellier water catchment of Geelong. The issue is I have gotten onto the Barwon Water website to get a report and they don't list the sodium (Na) or the chloride levels (Cl), both of which are important for making repeatable results hop / malt balance wise. I emailed them asking for these test results and didn't hear back so does anyone have this information?
I have a 10kg CO2 bottle and it's the best part the size of a keg. I was considering getting a 2kg fire extinguisher so I can fit it in my kegerator. I have one the sodastram filling adaptors but can you get one so you can connect a type 30 to another type 30 fitting and fill your own CO2 bottles/fire extinguishers?
Long time user of Beersmith myself, but have just come across an unusual issue.
I had hop additions at 5min and 0min, and then had a hopstand @ 80c for 20min. The issue is that BeerSmith calculates the boil hop additions in line with what you enter for the whirlpool (above 85c) timing and then assumes immediate chilling and transfer. If you then add hopstand hops, it does not then recalculate your boil hops to factor in the additional hopstand time.
I had this tray laying around after the planter pot itself got broken and the stainless steel mesh came form the scrap bin at work so it technically cost me nothing. You can get these trays by themselves for only $4.40 from Bunnings then just work out what sort of tray you can put on it.
It is my first attempt at an all grain recipe and I have found a Red ale I would like to try as a first. My knowledge of things is raw but I have a couple of questions. 1) I am aiming to get around 21 or 23 Litres in the fermenter but not sure if the grain is enough to achieve that. Do I need to increase and if so how would i do that. Just increase the % of each one. 2) The ABV on Brewfather (I am only just learning that too, shows around 3.9 and I'd like to make it around 5%, is that...
Have a brewzilla 35l en route as I type. Have done a few tins for homebrewing and a good few spirit runs purely for hand sanitizer of course. Am a bit of a boutique beer drinker and tasted a friends all grain and realised why mine really weren't what I wanted. Have seen some great information on here and youtube. Spent a while watching some of the recommended gurus. Am now looking to get ready for my first brew in the brewzilla over next week or so. I have a kegging sytem ready and waiting.
Loose handle or base ball lock kegs. Pressure tested 5 gallon ball lock corny kegs with loose handles and/or bases. Comes with a PRV (pressure relief valve) lid. O-rings and poppets are replaced, as needed, to get these kegs to hold pressure. Top Post: Repairing Loose Cornelius Keg Handles and Bases | All Top Posts Availability […]
Stanley’s Stainless Steel vacuum insulated growler features vacuum insulated body and foam insulated lid to keep beer cold for 16 hours. Made of 18/8 stainless steel and BPA free. The heavy duty handle makes it easy to carry and allows you to pour smoothly with one hand. Steel inner lid means no plastic is in […]
Cornelius Keg Ball Lock Disconnects – LUCKEG Brand Homebrewing Keg Fitting Ball Lock Disconnects Barb for Corny Keg 4/22/21 10 PM Central: These are selling for just $13.99. That’s the best historical third party Amazon price I found, notwithstanding Lightning Deals or coupons. Shipping is also free to many US addresses with Prime Membership […]
ITC-308 Dual Stage, Pre-Wired Digital Temperature Controller by Inkbird This controller can control both a heating and cooling device. Alternatively, it can control a heating or a cooling device. Use to control fermentation or kegerator temperatures. This is a great controller. Check out my Hands on Review 4/22/21 8 PM Central: This is selling […]
As of this posting, Adventures in Homebrewing is giving away a free $20 gift card, with every single purchase of $100 or more. EVERYTHING QUALIFIES. The one exception is gift cards. Why is this a great promo? The great thing about this promotion is that it works on everything including MAP items and lines (think […]
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East Coast Yeast is tough to find in stock. It’s in high demand and distribution is very limited. From Fermented NJ: Fresh East Coast Yeast in Stock! We’ve gotten in a fresh delivery from East Coast Yeast including some of our favorite cultures. Check out the list of available strains below. As always, limited availability […]
S&T INC. Rubber Bar Mats, Coffee Maker Mats, or Countertop Spill Mats, 11.9 Inch x 17.8 Inch, Black, 2PK Possible usage ideas: Use as a bar mat at your bar, use to help dry items on brew day and use as a temporary drip tray for your kegerator. 4/22/21 3 PM Central: This is […]
KOMOS® Homebrew Keg – 5 Gallon Ball Lock Keg via MoreBeer These are on sale for just $79.99. These had sold out after the last time we poste this deal. As of this posting, they’re available again, check the product page to see if you can still get in on this deal. Shipping is free […]
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As of this posting, Label Peelers is discounting their lineup of wine kits by 40% Most kits are included, although there are some exceptions. No coupon code is required. Label Peelers says… “Wine kits with an enforced minimum advertised price not included in this sale, but placing an item in your cart could prove a […]
As of this posting, Adventures in Homebrewing is giving away a free $20 gift card, with every single purchase of $100 or more. EVERYTHING QUALIFIES. The one exception is gift cards. Why is this a great promo? The great thing about this promotion is that it works on everything including MAP items and lines (think […]
The stellar Thermapen Mk4 thermometer boasts a number of outstanding features including – auto rotating display, auto off with intelligent sleep and wake modes, intelligent backlight -standard, 3,000 hour battery life (now uses easy to find AAA batteries!), 3 second read times, accuracy to +- .7 deg F and… Waterproof! to IP66/67 standard. The Mk4 […]
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Blichmann RipTide Brewing Pump via Adventures in Homebrewing What’s up and why is this great… As of this posting, this is selling for $199.99. I think that’s about what MAP Pricing is for this. MAP = Minimum Advertised Price. It’s an agreement between manufacturers and retailers not to sell something below a set price. […]
Used Single Handle 3 Gallon Cornelius Keg (Ball Lock) via Adventures in Homebrewing Why this size is great: These kegs are great for splitting batches, small batch brewers, doing one-off beers from split from a 5 gallon batch… or for easily serving on the go. Purge with CO2, fill from your tap and place […]
Adventures in Homebrewing is discounting a selection of Mexican Cerveza style beer kits – Dos Equis Amber Clone, Negra Modelo Clone, Pacifico Clone and more. Stacks With Free Shipping! Adventures in Homebrewing is offering free shipping on most orders of $55 or more with a few exclusions. Add On Items to Consider: PBW | 20% […]
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As of this posting, Label Peelers is discounting their lineup of beer recipe kits by a whopping 40%. Most kits are included, although there are some exceptions. Shipping is an additional cost based on your location. Because of minimum shipping costs, it may make sense to place a larger order. Additional items may ship for […]
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Pair ThxToms Reusable Nitrile Gloves Potential Homebrew Uses: Help with cleanup and brew day. I use protective gloves when dealing with harsh chemicals The photo above is from my post on rebuilding kegs. Here I’m using Bar Keepers Friend – Jump To: Section on Bar Keeper’s Friend – to clean a keg. I used […]
OFNMY 10 x 4 inches Hop Spider 300 Micron Stainless Steel Hop Filter Strainer for Home Beer Brewing Kettle 4/22/21 4 AM Central: This is selling for just $19.99. That’s the best historical third party Amazon price I found, notwithstanding Lightning Deals or coupons. Shipping is also free to many US addresses with Prime […]
This review is by Homebrew Finds Contributor Brad Probert. Brad is an engineer, expert homebrewer and experienced reviewer. Grab a link to Brad’s website at the end of this review. Rare, Limited Time Deal, Review Continues Below: Anvil gear is rarely discounted as it is generally under a MAP (minimum advertised pricing agreement). For the […]
Belgian Pilsner Malt - 1 PoundLight in color and low in protein. Our Pilsen is made from the finest European two-row barley. This malt is well modified and can easily be mashed with a single – temperature infusion. Due to the high enzymatic power it ...[Read More] Our Price: $2.30 [Add to Cart]
I just got delivery of a kegging starter system from the malt miller and looking at it, I have to connect the gas a beer push on connectors to the piping it looks like a threaded fitting, do I need to use the white threadseal on the threads or will it seal just by tightening the nut
Hi a Brit down here, all grain brewing since Oct 2017. Just got a beer engine after much searching and enjoying the real ale I've missed. No travel back to UK in last year due to that damm Covid. Wanting to make a pint of Harveys best but tricky to get the yeast here.
So this weekend is going to be a super big bottle day. The kit IPA and kit cider are going to be portioned into bottles and bottle conditioned. The two other beers, a Bohemian Pilsner and Festbier. are going to be taken off their yeast into kegs for what I hope to be a longer period of lagering.
Here's the bit I'm a wee bit stuck with, I would like to send in a couple of beers for this month's competition, but would prefer to have the rest of the beer lager for longer. I could keg and force...
Ok, so I have persevered with this flow control tap unit, but it seems whatever pressure I have and whatever I set the flow control to, all I get is a glass of foam. I am suspecting the flow control part is causing too much turbulence.
The only other idea I had was maybe the dip tube setup I have - I use rigid 3/8 beer line on the spear and am wondering if gas is getting in via the thread on the bottom of the spear unit and kind of pre-foaming the beer...
Im new to brewing and ive done as much research as i can so far, with reading books, watching youtube, and googling. Ive bought all the equipment and ingredients i need for one gallon batches (4.5L), and i was planning on brewing in the next few weeks. Then i read about water...
I didn't realise how complicated it was. Im already confused with the forum post on water, about chlorine, ph levels, etc. And im terrible at mathematics and calculations!
I just got delivery of a starter keg system from the malt miller and have to connect the grey and black push on connectors to the gas and beer tubing, do the threaded parts screw on and seal ok without threadseal
Edited 29/9/2020 - Its generally agreed Orange Wine isn't very nice and few make it a second time the good news is the method used in the videos below is the same for all supermarket juice so if you are not keen on the sound of orange wine read on -
Some members are finding their supermarkets are not stocking White grape juice but have Red grape juice, Red grape juice goes well with apple, cranberry, pomegranate or raspberry...
A question I've been pondering for a while which this other thread has galvanised me into asking. Please read the blog / article I cite below before responding so that you can see the source of my query.
I have been using Harris SureSan since I started brewing about 18 months ago. It's all I use and I've been using it as described without any infection (as far as I know) It does appear to have the same...
Hello! I'm thinking of getting a Hopcat MK2 but considering the low price of it, the accessories included in the price and the fact that I haven't see a lot of reveiws of it I'm starting to question wether the buissness is legit or not. Do you guys have any experience with the Hopcat? Is it a good system and can you be sure to get the brewing system after placing an order? It would be quite ***** to order something for 400 pounds plus shipping to my country and then recieve a bad/non...
Well today I went at my taps and keggerator with Ernest pulling them apart as they have been out of use for a few months. Dismantled both taps to clean in a mixture of fairy and oxi and the amount of gunk wet and dried that came off was disgusting and didn't even take a picture but take my word. Anyway cleaned and sanitised as is the keggerator and a full keg of Pale Ale I brewed in October which I sampled last night and will murder after I've transferred a lager to keg and start cold...
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Designed for home brewing, the Tilt hydrometer lets you instantly read your brew's specific gravity and temperature on your compatible Apple iPhone/iPad or Android smartphone/tablet or Tilt Pi. Most Bluetooth 4.0+ devices will work with the Tilt. You...[Read More] Our Price: $135.00 [Add to Cart]
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The Slimline Torpedo Kegs are a new lineup of Stainless Steel Ball Lock kegs. Laser welded 304 SS construction and rolled Stainless Handles guarantee years of trouble-free use. These are slim and stackable kegs, any size stacks on any other size. Thi...[Read More] Our Price: $89.99 [Add to Cart]
In Greece, wine is deeply woven into the fabric of everyday society and is a central component of cultural history.
The country is one of the world's most ancient viticultural locations. References to consumption and cultivation appear in literature and historical texts as early as the 17th century B.C. Indigenous wine varieties once favored by Hesiod and Aristotle are still produced today.
"Wine has played a central role in everyday Greek life for more than 4,000 years," says Dr. HaroulaSpinthiropoulou, a historian, viticulturist and wine producer. She says evidence of a bustling wine culture and trade on islands like Crete and Santorini, and in the mainland Peloponnese region, traces to the 2nd millennium B.C.
In addition to serving religious and medicinal purposes in ancient times, wine was central to "intellectual gatherings called 'symposia,' where they would eat and talk while drinking wine, with Greek sommelier, or oenochooi, serving them," says Spinthiropoulou. "The nutritional value of wine was well known by [them], and it became a dominant part of their diet as well as their philosophy of life."
Social and political upheaval of subsequent Roman, Byzantine and Turkish occupations impeded and sometimes suspended commercial production of Greece's legendary ancient varieties. Yet, local production and demand for the one-of-a-kind wines endured throughout the ages.
Today, Greece's oldest varieties have found a growing audience on the international market, thanks to passionate sommeliers and wine historians, and an increasing number of progressive Greek vintners committed to protecting and perfecting these liquid relics.
Among Greece's more than 300 indigenous grapes, several are millennia old. Assyrtiko, Limnio, Robola and Liatiko are four that draw particular attention for their world-class quality, with traditional and modern styles that align with 21st-century palates. Let's discover this fascinating taste of the past.
Photo by Ashton Worthington
Assyrtiko
The smoky, salty and cellar–worthy white wine borne of Santorini's moonscape-like volcanic vineyards dates back more than 3,500 years. Grown in sandy, nutrient-poor soils resistant to the phylloxera pest that decimated vineyards across the world, Santorini was left untouched.This enabled the development of hearty vineyards, some of which are more than 150 years old. In fact, the island boasts some the few self-rooted vines left in Europe.
Producers here still practice traditional techniques like the kouloura, in which plants are pruned into a low basket around the grapes, which protects them from the island's strong winds, hot sun and blowing sand. The practice also limits the vines' need for water. The result is startling for first-time visitors unused to the wild and sparse appearance of these coveted plots.
Other evidence of historic viticulture, like the dry stone and petrified lava walls built to slow erosion by the island's relentless winds, still stand. They connect the island's booming modern wine culture to its long and storied past.
Despite its rich history on the island, Assyrtiko's profile is hotter than it has been in centuries, in large part due to its singular, terroir-driven identity.
"Assyrtiko is a unique variety with a very distinctive character, very well adjusted to the harsh climate of the Cyclades," says Spinthiropoulou. "It has a high acidity and is rich in phenolic compounds, two elements which in Santorini's environment give birth to a distinctive aromatic character combined with very good structure."
This flinty, full-bodied expression of Santorini may be the closest in style to its ancient expression, but the grape has also proven successful elsewhere. Increasingly, it's being planted in Attica, northern Greece, the Peloponnese and on Crete. It's also now cultivated in countries including Australia, Italy and South Africa.
In these more nutrient-rich soils and under less traumatic conditions, Assyrtiko displays a softer, fruitier character that appeals to a broader range of palates. However, it maintains a hallmark acidity and minerality that sets it apart from other international wines.
“It’s a variety that has shown it can be cultivated in different climates and soils, and while some regions give better characteristics than others, it’s difficult to find a bad Assyrtiko,” says Vagelis Gavalas, the fifth-generation winemaker of Santorini's Gavalas Winery. "We think it can be the flagship for the white wines of Greece.”
Focusing on single expressions of the grape, the 300-year-old winery produces unoaked, oaked and wild-ferment bottlings, and its next project is a bottling produced from 150-year-old vines.
Elsewhere on the island, producers like Sigalas, Gai'a, Argyros, Vassaltis and Hatzidakis have contributed to the grape's global success. Micro-terroir bottlings, experiments in underwater aging and library tastings reveal its potential as one of the world's great ageable white wines.
The variety has long been used for Vinsanto, the sun-dried dessert wine made from Santorini white grapes (including, by law, 51% Assyrtiko) with origins in the 12th century.
While no relation to Tuscan Vin Santo, the wine was named "Vino di Santo" by Venetians who controlled the Mediterranean trade routes during the Byzantine era. It was later famed in 18th-century Russia for its appealing flavors of warming spices and vibrant fruit. Today, elegant styles from producers like Argyros, Gai'a and others have kept it attuned to modern palates.
Gavalas makes aVinsanto, in which Assyrtiko is blended with smaller amounts of native varieties Aidani and Athiri.
Assyrtiko has also shown its adaptability in sparkling wines by producers like Santorini's Santo Wines, and in a lively retsina made by Kechris Winery in Thessaloniki.
"The global wine market is now very open to unique, rare wines," says Gavalas. "We are talking about a white wine with characteristics that are difficult to be found in many wines. It's in our hands to keep evolving the high standard of this variety."
Spinthiropoulou agrees. "Indigenous, native varieties can be a challenge to consumers with other Greek wines," she says. "Assyrtiko seems to be our passport to the international market."
Skouras 2019 Wild Ferment Assyrtiko (Peloponnese); $18, 92 points.The nose on this wild-ferment white is elegant, with wet stone, smoke and crushed herb aromas. On the palate, it's complex yet focused, with a balance of lively fruit, minerality and spice.Editors' Choice.
Alexakis 2019 Assyrtiko (Crete); $17, 91 points. The bouquet on this elegant Assyrtiko is packed with passion fruit, lemon peel and flowers, and on the palate, it’s exotic but refined, with tropical-fruit and citrus flavors and a pronounced minerality. The finish is lingering and mouthwatering. Pair with grilled fish or hard cheeses.
Domaine Papagiannakos 2019 Assyrtiko (Attica); $22, 90 points. This Assyrtiko starts with mouthwatering lime, orange and tropical fruit aromas, followed by bright white fruit flavors and zippy acidity. The wine has texture, complexity and great aging potential.
Gavalas 2019 Dry Assyrtiko (Santorini); $34, 90 points. Juicy fruit and citrus aromas start this elegant white. The wine is a combination of full-bodied tropical fruit and sea salt austerity. It finishes elegant and clean, with a spin of white pepper.
Limnio
This red wine used by Homer's Odysseus to inebriate the Cyclops Polyphoum remains one of Greece's oldest on record. Hailing from the Aegean island of Lemnos, it was a major player in the sweet wine craze that dominated ancient Greece. Today, it's produced both in elegant, dry, single-variety bottlings and blends, mainly in the northern Greek mainland regions of Macedonia and Thrace.
Limnio is typified by moderate, silky tannins, good acidity, a pronounced mineral nose and flavors of crushed herbs and bright red berries. Its full-bodied yet focused character has "more than a little in common with Barolo," says George Salpindigis, viticultural director at Tsantali Vineyards & Wineries.
Experimentation in small plots with the variety started as early as 1975, but the winery began to more actively replant Limnio vines on Mount Athos in northwestern Greece in 2002. Tsantali now blends it with varieties like Agiorgitiko, Cabernet and Grenache in its Abaton and Kormilitsa bottlings. Limnio adds finesse and brightness to the layered reds.
Though relatively rare, varietal bottlings by producers like Vourvoukeli Estate in Thrace and Garalis (on Lemnos) highlight Limnio's naturally vibrant palate and high acidity. Both stainless steel- and oak-aged expressions offer an intriguing alternative for fans of deep-flavored reds.
Whatever its expression, Salpindigis suggests that Limnio be added to the cellar of any serious and intrepid collector. "It's an extremely fine variety with fabulous potential to make great, ageworthy wines," he says.
Bottles to Try
Tsantali 2014 AgiorgitikoAbaton Gold Selection (Mount Athos); $35, 89 points. Aromas of ripe red berries, cherry and spice are followed by rich flavors of cherry, currant and vanilla in this blend of 50% Xinomavro, 30% Grenache and 20% Limnio. The wine offers good structure and a touch of smoke, with a lingering finish of fruit and spice. It's an ageworthy wine at a good price.
Robola
Fresh, citrusy and lightly aromatic, this white grape originates from the Ionian island of Cephalonia and is believed to date to at least the 12th century. Though the variety is now grown on other islands in the Ionian chain, its main production is still on Cephalonia. It's protected under the Robola of Cephalonia Protected Designation of Origin (PDO) designation.
Robola's best expression comes from the exact environment found on Cephalonia: high-altitude, barren mountain sites with limestone-rich soils. This terroir yields the high acidity, citrus fruits and smoky minerality that distinguishes Robola and invites comparisons to Chablis.
Producing Robola is not for the faint-hearted, a factor that contributes to its rarity. The grape's tendency toward oxidation requires deft handling by experienced winemakers, and in locations like Mount Ainos, vineyards are planted on slopes that necessitate hand harvesting. In fact, the appearance of these vines rising out of the chunky limestone scree inspired the occupying 16th-century Venetians to dub the wine "Vino di Sasso," or wine of stone.
Gentilini Winery is the island's premier Robola producer. The Gentilinifamily has centuries-old ties to the island, but its winemaking history began in the 1970s, when Spiro-Nicholas Kosmetatos planted his first vineyard.
Today, Gentilini produces three distinctive varietal expressions: a wild yeast bottling, a superpremium high-altitude bottling and a classic stainless-steel style. Spiro-Nicholas' daughter, Marianna Kosmetatos, owns the winery with her husband, Petros. She says all three bottlings reflect the original terroir of the island.
"Robola has characteristics completely unique to the appellation on Cephalonia, including balanced acidity, minerality and citrus fruit," she says. "We experiment [with it] constantly, [because it] has so much potential."
Kosmetatossays that limited acreage and a reluctance by younger vintners to farm the existing tricky parcels pose obstacles for the category. Yet, she has no doubt the demand will be there, if people just give the wine a try.
"It has the potential to give super premium wines of great complexity and longevity," she says, "If more wineries/growers follow…suit, the future of Robola is bright."
Bottles to Try
Gentilini 2019 Wild Paths Robola (Cephalonia); $43, 92 points. Named for the steep, single-vineyard location where it's grown, this delicate and refined wine starts with lemon-lime and peach aromas, followed by zingy waves of citrus fruit and stone on the palate. A touch of vanilla and honey gives it extra heft, but the wine finishes pert and fresh.
Sclavos 2019 Di Sasso (Cephalonia); $28, 90 points. This intense white starts with aromas of white flowers, tangerine, peach and grapefruit, followed by vibrant flavors of lemon, peach, stone and orange rind. Medium-bodied with bright acidity, the wine finishes with toasted nut and honey.
Liatiko
A visit to Crete is an immersion in the ancient wine world. Vestiges of the island's 4,000 years of viticulture seem to be found everywhere, whether you tour the ruins of Minoan wine presses or view millennia-old frescoes that depict everyday wine enjoyment. You may also stumble over the stones of antique amphorae half-submerged in vineyard soil.
Liatiko's connection to Crete dates to the 2nd or 3rd century B.C. The variety is mentioned throughout the island's history, including in 13th-century texts (referencing the famous sun-dried Malvasia sweet wine of the time, in which Liatiko was included) and in 16th-century vineyard purchase documents.
Centuries-old Liatiko vineyards are found across Crete, but there are only a handful of producers that still make the variety. Among them are Lyrarakis Winery, Diamantakis, Economou and Douloufakis.
Lyrarakis has been experimenting with Liatiko in variouslocal sites, from old vines in Sitia to high-altitude vineyards in Amari, near Rethymno. In addition to its varietal AggelisLiatiko, Lyrarakis produces a Liatiko rosé that showcases the grape's brighter character.
The wine offers delicately spicy, rich red–berryflavors with soft tannins and moderate acidity. Though often blended with Crete's Mandalaria and Kotsifali varieties, the grape's varietal expression can exhibit beautifully its signature intense floral aromas and warming-spice character.
"The timing is right to showcase the variety's strengths," says Bart Lyrarakis, owner of Lyrarakis. He strives for a lighter, more delicate expression of Liatiko. "Consumer taste all over the world has been turning more and more to this kind of wine. It is here to stay."
Bottles to Try
Lyrarakis 2018 AggelisLiatiko (Crete); $24, 91 points. Layered aromas of blackberry, cherry, lavender and anise are followed by flavors of dried cherry, crushed herbs and allspice in this crisp, balanced red made from 100-year-old ungrafted vines. The wine offers firm grip and bright acidity, with a delicious anise and herb finish.
Douloufakis 2018 Dafnios; (Dafnes); $17, 88 points. Tropical fruit and apricot aromas and a palate of creamy tropical fruit and minerals give this wine a decidedly Greek character. Fresh and balanced in the finish, it’s an easy-drinking Vidiano that will pair well with spicy cuisine and salty cheeses.
One of the calling cards of a classic Spanish red wine, whether it’s a complex Rioja Gran Reserva, a concentrated Tinto Fino from Ribera del Duero, or a bold Priorat blend, is that it's drinkable when young, but built to last.
But not all Iberian vintages are created equal. Some benefit from an ideal combination of controlled warmth, moderate precipitation and favorable harvest conditions. Others do not.
Standout vintages from the most recent decade are widely considered to be 2010, 2016 and 2019. The 2011, 2012 and 2015 vintages are, in general, very good vintages, albeit warm ones that produced fuller, lustier, more saturated wines.
That leaves 2013, 2014, 2017 and 2018 as years where the weather across much of Spain didn't fully cooperate. The result was widespread inconsistency.
Concentrating on what's best, let's start with 2010, a year that was excellent across Spain. Exceptional high-end wines were produced from Bierzo all the way east to Catalonia, a wine-rich swath anchored by Rioja and Ribera del Duero.
Consistent summer weather backed by a cool, dry early fall resulted in ripe yet balanced Tempranillo-based wines. It also produced exceptional Mencía in Bierzo, and superb Garnacha and Carignan in Catalonia.
Almost 11 years past that harvest, 2010 wines to seek out include Rioja Gran Reservas, which spend at least five years in cask and bottle before release, and Ribera del Duero Reservas and Gran Reservas.
On a par with that is 2016, another year in which winemakers could do little wrong. Many Gran Reservas from Rioja and Ribera will be released this year, and these wines should be snapped up and stored away for future enjoyment. As you cellar those 2016 Gran Reservas, enjoy the vintage's Crianzas and Reservas with abandon. They're as good as it gets.
Waiting to join those vintages is a more recent standout, 2019. Since those grapes were picked, Spanish winemakers have reported nothing but good things about the vintage. Time will tell if the 2019s are at the level of 2010 and 2016, or if they were overhyped because 2017 and 2018 were lackluster.
As for the decade's very good years, 2011 was a hot, dry vintage that yielded mostly powerful Tempranillos and other reds. Some wines may be a bit too ripe and concentrated to be considered classics, but you won't encounter any hollow, raw or underripe wines. The same goes for 2012, a drought year with small yields. Intense wines with strong tannins were quite common, but that means they're good cellar dwellers.
While on the subject of hot years and powerful wines, 2015 is definitely one of those vintages. The harvest was praised widely in its immediate aftermath, but on the heels of two prior years fraught with ripeness and purity issues (2013 and 2014), it may have gotten more credit than it deserves.
Based on extensive blind tastings, I've found 2015 to be a typically warm vintage that produced mostly ripe, pulpy reds with not a lot of refinement. It was a strong year for brawny, dark and ripe wines, but one where that elusive perfect structure offered by Spain's best thoroughbred reds is often missing.
And there you have it, a decade with some greatness, some laggards and much in between.
Spain's Best Red Wine Vintages To Open This Year, By Region
* Indicates the highest-rated vintage(s) of those currently in their peak drinking window.
The idea of playing bartender at home may seem intimidating. It's not nearly as simple as opening and enjoying a bottle of wine, after all. But stock up on these essential bar tools and you'll be on your way to shaking and stirring cocktails like a pro from the comfort of your own kitchen.
A mini measuring cup designed for cocktail mixology, a jigger ensures that your ingredient measurements are exact. Like baking, a little goes a long way in cocktails and improper measurements can dramatically change a recipe.
A double-sided jigger, like this one from OXO, contains measurement increments ranging from ¼ ounce to 1½ ounce, and the non-slip grip ensures you won't accidentally drop it while pouring.
Not all cocktails should be shaken, but many classics like daiquiris and margaritas call for it. A cocktail shaker is used to integrate all of the ingredients together and while most professional bartenders use a Boston shaker (two pieces), a three-piece cobbler shaker, which comes with a built-in strainer, is a more user-friendly option for home bartenders.
This leak-proof, all-in-one shaker is dishwasher safe for an easy clean. It's also made with ultradurable stainless steel, meaning it won't rust, dent or scratch as you perfect your skills.
Spirit-forward cocktails that don't include fruit juice like lemon or lime—think a Martini or an Old Fashioned—should be generally stirred, not shaken.
That's where this stunning crystal mixing glass comes in handy. It will look great on your bar cart, too.
It's heavy-duty and seamless, and won't crack or break like many glasses made with cheaper materials. The weighted bottom prevents this model from tipping over while stirring, while the spout makes for easier pouring.
Unlike your typical kitchen spoon, bar spoons have extra-long handles for leverage, which help to create more momentum with less effort when stirring. The best bar spoon handles are spiral for smooth stirring, like this model from Zulay. It comes in five finishes and at 12-inches long can even stir a full pitcher of a big batch cocktail.
Along with mixing or layering drinks, the Zulay spoon is also handy for crushing ice and scooping olives, pickled onions or other garnishes out of tiny jars.
Cobbler shakers come with a built-in strainer. But if you opt for a two-piece Boston shaker instead, you'll need a separate strainer to hold back ice, fruit or other solids while pouring a drink into your glass.
A flat, Hawthorne-style strainer like this OXO model, can adapt to different glass sizes and has a snug spring coil that stops even small solids from sneaking through. An added bonus, this strainer has a comfortable, nonslip finger rest and a raised lip to prevent dripping.
When working with fresh fruit or herbs, a muddler helps to extract juices and oils. It's also used to gently crush sugar cubes in drinks like a classically prepared Old Fashioned.
The Fletchers' Mill 11-inch muddler is longer than most, giving it better reach in tall glasses. Its flat base won't tear up delicate herbs, unlike muddlers with more aggressive teeth. An ergonomic handle means you won't be working too hard for your beverage and the smooth wood finish makes it less likely to slip in your hand.
If you want quality bar set, the Cocktail Kingdom Essential Cocktail Set will set you up with all of the mixology basics (minus a muddler) for $99. This kit includes a seamless mixing glass, bar spoon, double sided jigger, Boston-style shaker and a Hawthorne strainer. If you want to go a little fancier, you can spend extra money to have it copper or gold plated.
You might also consider some efficient "nice to have" tools like a citrus press, a peeler for garnishes, and different-shaped ice cube trays.
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