Host: Jessica Perkowitz
Guest Host: Katie McCarthy
Beer Host: Tom Perkowitz
Welcome to PLAA [Party Like An Adult] Tasting Room
Overview of Episode
This evening we’re testing our tech skills by having Katie join us remotely from an undisclosed location. We’ll be trying 2 Chiantis, making a 1930’s cocktail that’s making a comeback- Corpse Reviver 2 & my husband Tom will be joining us for and IPA taste off [he’s the beer connoisseur in the family]. So let’s get started.
Wine Duo Segment | Chianti
2014 Ruffino | Riserva Ducale | Chianti Classico & 2015 Banfi Chianti Classico-Katie & 2016 Piccini Chianti DOCG- Jess+
About Chianti: Probably the most recognized Italian wines, Chianti wine is any wine produced in the Chianti region, in central Tuscany, Italy.Historically associated with a squat bottle enclosed in a straw basket, called a fiasco. Most Chianti is now bottled in more standard shaped wine bottles. Chianti is traditionally 75-100% Sangiovese grapes and up to 10% Canaiolo and up to 20% other approved red grape varieties such as Merlot, Cabernet Sauvignon and Syrah.
2014 Ruffino | Riserva Ducale | Chianti Classico Price: $17-25
Grapes: Sangiovese · Montepulciano · Cabernet Sauvignon · Merlot
Region: Chianti Classico, Tuscany, Italy
Tasting Notes: Intense ruby-red color in the glass! On the nose the bouquet offers notes of violet, cherry and plum! On the palate good structure, fruity core accented by hints of chocolate and cinnamon, full bodied, well balanced with impressive tannins and a long finish
JESS DRINKING: 2016 Piccini Chianti DOCG Price: Under $10
Grapes: 90% Sangiovese 5% Canaiolo 5% Ciliegiolo
Region: Chianti, Tuscany, Italy
Tasting Notes: Tight a first with very grippy tannins. It makes way to pretty well rounded general raspberries and cherries. Nice pizza and pasta weekday wine
KATIE DRINKING: 2015 Banfi Chianti Classico | Price: $12
Grapes: Sangiovese
Region: Chianti Classico, Tuscany, Italy
Tasting Notes: The Banfi Chianti Classico displays ruby-red color in the glass with an intense nose of cherries notes, plums, and violets. Rich flavors of cherry and leather supported by supple tannins and good acidity. A wine for every dish, matches meat dishes superbly.
Cocktail Segment | Corpse Reviver 2
The Corpse Reviver #2 is part of a class of “corpse reviver” cocktails—so named because of their purported ability to bring the dead (or at least painfully hungover) back to some semblance of life—this drink was a staple of bar manuals back in the 1930s, only to fall off the map in the last half of the 20th century. With the revival of classic cocktails, the Corpse Reviver #2 was rediscovered by a generation of 21st century cocktail geeks. We’re excited to try it.
High time, too. Delicately balanced, not too powerful, with a lingering, mysterious flavor, the Corpse Reviver #2 is enjoying a well-deserved second wind.
Recipe
- 1 ounce gin- we’re using Bombay Sapphire
- 1 ounce Lillet
- 1 ounce fresh lemon juice
- 1 ounce Cointreau
- 1 rinse of absinthe
Rinse a chilled coupe or martini glass with absinthe & set aside.
Add all remaining ingredients into a cocktail shaker; fill with ice and shake well. Strain into a chilled cocktail glass. Garnish with a cherry.- we’re using xxxx cherries
Beer Duo | Lagunitas IPA & Kirkland Signature Session IPA [Costco Brand]
Laguanitas IPA- Price $9.99/6-pack
Brewery Backstory: It was Northern California 1993. Tony Magee started brewing on a stovetop homebrew kit and, after a couple batches, some stray wort had spilled down the back. When Thanksgiving night came, and the wort caught fire and burned the turkey to a crisp, Tony’s wife Carissa kindly asked him to move his new hobby elsewhere.
He moved into an old storage shed in the town of Forest Knolls, Calif. (next to the town of Lagunitas, which Tony thought had a cool-sounding name) and he started brewing more and more. The beers ranged from vile and repugnant, to delicate and exceptional. And then came IPA, and he knew he could never go back. Eventually, Tony grew out of that space and moved just down the road to Petaluma, bringing his recipes and the Lagunitas name with him.
About this IPA: A well-rounded, highly drinkable IPA. A bit of Caramel Malt barley provides the richness that mellows out the twang of the hops.Made with 43 different hops and 65 various malts, this redolent ale will likely float your boat, whatever planet you’re on.
Dogfish Head Brewery | 60 Minute IPA
Brewery Backstory: Dogfish Head Brewery is a brewing company based in Milton, Delaware founded by Sam Calagione.Opened in 1995 Dogfish Head has been a rapidly growing brewery – it grew nearly 400% between 2003 and 2006. The brewery takes its name from Dogfish Head, Maine where Calagione spent summers as a child.
About this IPA: Brewed using a boatload of intense Northwest hops, we boil this continually hopped IPA for a full 60 minutes, adding more than 60 hop additions continuously to create a bold and timeless flavor. Continually hopped to deliver a pungently, citrusy, grassy hop flavor without being crushingly bitter, 60 Minute IPA is a surprisingly sessionable IPA for the craft enthusiast.
Join us next week for 2 under $10 Sauvignon Blancs, a Rum based cocktail & two seasonal beers TBD
