Edina Liquor

VOLUME 3, ISSUE 4, AUGUST 2008

New Zealand Wine -- Sauvignon Blanc Heaven!

During the summer, cool and refreshing beverages prevail as people spend much leisure time basking in the sun. What better beverage to imbibe on a hot summer evening than a New Zealand Sauvignon Blanc? Considered by some wine critics as the best Sauvignon Blanc in the world, its light nature and refreshing citrus notes embody summer.

New Zealand has been producing wine since the 1900s. In addition to Sauvignon Blanc, the country produces many other varieties, including Chardonnay and Pinot Noir. New Zealand’s maritime climate produces cool nighttime temperatures that tend to bring out a notably high acidity in the grapes. The notoriety of New Zealand Sauvignon Blanc comes from this pronounced acidity, which gives rise to its famous grapefruit and citrus style. This wine is a perfect companion for seafood, fish and light dishes. It also works well with cheese or is perfect on its own.

New Zealand Pinot Noir is also quickly becoming a star of its own. While not the typical grape to excel in New Zealand’s climate, the wine has gained a following. It tends to be fruit-forward, driven and full-bodied with earthy flavors. It is a great companion red to the superb Sauvignon Blanc.

Consider a New Zealand wine when making your next purchase. Several great wineries include Cloudy Bay, Kim Crawford, Villa Maria and Stoneleigh.

By Greg Keehr, Assistant Liquor Operations Director and Manager of Edina Liquor—Grandview.

	Click here to sign up for bi-monthly Uncorked Newsletter.
	Previous issue Next Issue

Absinthe No Longer Absent in United States

First commercialized in the early 1800s in France, absinthe attained cult status among world famous artists, literary masterminds and fashion icons of the era. This extremely potent and highly perfumed liquor — proclaimed by some to fuel the fires of creativity and accused by others of causing hallucinations and tremors — recently returned to the world stage and has become available in the United States for the first time in nearly a century.

Absinthe was the admired drink of such artists as Picasso, Van Gogh, Toulouse-Lautrec, Oscar Wilde and Degas. For centuries, the liquor was thought to be dangerously addictive and psychoactive and was banned in the United States in 1915. Since then, studies have shown that absinthe is no more dangerous than any other form of alcohol and its alleged psychoactive properties were extremely exaggerated.

This spirit, often referred to as “the Green Fairy” because of its natural green color and alleged “mystical” power, is 124 proof (62 percent alcohol) and is distilled using traditional French methods. Unlike most contemporary imitators, it is distilled entirely from spirits and European herbs and uses no artificial additives or dyes. The result is a rich, sweet substance that is powerful to the tongue and smooth to the taste.

The preferred way to drink absinthe is to pour one to one-and-a-half shots in a small low-ball glass and slowly drip five ounces of ice-cold water through a sugar cube using a flat, perforated spoon on the rim of the glass. As the sugar dissolves into the liquor, it creates an opalescent cloud that causes herbal essences to emerge from the glass. Consume with caution as it packs a punch and should be enjoyed in moderate amounts.

Edina Liquor carries two varieties of absinthe.

Lucid Absinthe Superieure, 750 ML, 62 Percent Alcohol, $65.99

Considered the highest quality of the two available products at Edina Liquor, it can be consumed slightly chilled and straight or enjoyed on the rocks or with a sugar cube and water in a low-ball glass.

Absente Absinthe refined, 750 ML, 55 Percent Alcohol, $39.99

This modern version of the original absinthe recipe has replaced the banned botanical wormwood (which was believed to cause the liquor’s alleged hallucinogenic effects) with its less potent cousin, southern wormwood. This emerald-green liquid tastes of black licorice when consumed with a sugar cube and water.

By Eric Boyum, Wine Consultant at Edina Liquor -- Southdale.

Tops with Tomko

Omaka Springs Sauvignon Blanc 2007: This New Zealand beauty tends to be a bit more complex than the typical suspects. 100 percent stainless steel aging showcases elegant tropical fruit and gooseberry flavors. Semillon grapes tone down the racy acidity. Think scallops or crab when deciding what to pair with this one. $16.99

Kim Crawford Unoaked Chardonnay 2007: From the first creamy whiff of this wine, you know you are in for an experience! It has a delicate grapefruit flavor framed by butterscotch notes. Whether unscrewing this to entertain guests or using it to complement your next seafood or poultry grilling session, rest assured you made a great choice. $17.99

Overstone Sauvignon Blanc 2007: Balanced between creaminess and moderate acidity lies fairly intense flavors of mango, passion fruit and gooseberry. Fresh and inviting, the flavors in this wine just run on and on. It pairs well with almost anything; from spicy cuisine to seafood and it is also a very pleasant cocktail wine. $12.99

Dashwood Pinot Noir 2006: Pinot Noir is New Zealand’s primary red wine of note. Bright garnet in color, it has aromas and flavors of cherry, plum and cranberry that are framed nicely by mild oak spiciness and a persistent earthy mushroom quality. There is a nice, long finish that is silky and flavorful. This medium-bodied red pairs well with duck, pheasant, beef or pasta with any mushroom ragout. $15.99

Dave Tomko is Assistant Manager of Edina Liquor – Southdale.

Manager's Column

No End to High-End Vodka

With summer already half over, I hope everyone has taken time to kick back, relax and enjoy the sunshine. Since summertime relaxation often goes hand-in-hand with a favorite adult beverage, I thought I’d write this column on the current most popular summer (as well as winter, fall and spring) liquor: vodka. No other alcohol sells faster at Edina Liquor than vodka.

Vodka is a neutral spirit that doesn’t have a distinct taste or odor. Because of the lack of taste, it mixes with just about anything — which is one of the reasons why it is so popular.

High-end, specialty vodkas are also helping drive popularity. Belvedere was the first high-end vodka in our market. Today’s most popular high-end vodka is Grey Goose ($29.99/750 mL). Ciroc Vodka, distilled from grapes and produced in France, is another high-dollar vodka. Oppulat Vodka and Shakers are both Minnesota vodkas. Oppulat Vodka is fairly new while Shakers was introduced four years ago and is produced from corn and grain grown in central Minnesota. Prairie Vodka ($24.99/750 mL) was just released this spring and is also made locally and registered as organic. Stoli Elite is our most expensive vodka ($60.99/750mL).

Many factors go into setting the price of vodka. One is the type of grain used — usually vodka made from grapes, potatoes or rye tends to be more expensive than varieties made from corn or wheat. Another factor is the number of times it is filtered. Generally, the more vodka is filtered, the higher the price. The biggest factor has to do with the size of the distillery. Small distilleries called artesian distilleries produce only a few hundred to a few thousand cases of vodka per year. This handcrafted vodka uses better ingredients than mass-produced vodka, and is therefore more expensive.

The way vodka flies off the shelf, we always make sure we have a full and diverse stock on hand at all three of our Edina Liquor locations.

Steve Grausam is the Liquor Operations Director. He can be reached by sending an email to edinamail@ci.edina.mn.us.