Embrace the Romance with Korbel Sweet Cuvée and Sweet Rosé

GUERNEVILLE (RUSSIAN RIVER VALLEY), CA, January 26, 2012 – Picking out the perfect gift for that special someone for Valentine’s Day can be a difficult task. In affairs of the heart, the best gifts are classic gifts, and the classic Valentine’s Day gifts are red roses and heart-shaped chocolates.  This year, why not kick it up a notch and offer your loved one a sweet alternative, Korbel Sweet Cuvée and Korbel Sweet Rosé California champagnes.

Red roses, with their message of love, may always be the number one Valentine’s Day gift, but sweet libations are clearly gaining ground.  Korbel Sweet Cuvée and Sweet Rosé – produced using the time-honored méthode champenoise (in which the bubbles are created by secondary fermentation in the bottle) – are a newer Valentine’s Day tradition.  Korbel Sweet Rosé, for its rose hue and generous fruit, make the traditional gift of red roses wilt with envy, while Korbel Sweet Cuvée speaks to romance with its beautiful gem-like bubbles and bright delicate flavors.  More than a gift to give, these Korbel Sweet varietals are a gift to share on Valentine’s Day.  The romantic color, fresh berry flavors and complex finish invite toasts to love and happiness, while pairing exquisitely with strawberries and chocolate.

For added flair, rim flutes with chocolate (simply heat some chocolate chips in the microwave until slightly melted.  Mix the chips and twist the rim of the flute over the chocolate to coat.  Let stand in the refrigerator for at least 2 minutes to set or until ready to serve).  Place one cherry or raspberry in the bottom of your chocolate rimmed flute and pour Korbel Sweet Cuvée or Korbel Sweet Rosé over the top. 

The Korbel Sweet Cuvée and Sweet Rosé California champagne varieties are truly affordable luxuries guaranteed to create truly special Valentine celebrations.  Simply put a few bottles in the refrigerator so you’ll always have these delicious sparklers on hand for yourself and your special guests.

Established in 1882 in Sonoma County’s Russian River Valley, Korbel Champagne Cellars produces the United States’ most popular méthode champenoise champagne. But the true measure of Korbel’s success during its 130 years can be seen in the impact it’s had on American consumers and its presence at various celebrations throughout the years. Owned and managed by the Heck family since 1954, Korbel currently makes eleven champagnes and a limited amount of still wine. In a separate facility, Korbel also produces one of the country’s most respected brandies.

# # #

Toast Love. Celebrate responsibly.

Unprecedented Whisky Commemorates Dreams of Pioneers Old and New

NEW YORK, February 1, 2012 - Glenfiddich, the world’s most awarded Single Malt Scotch Whisky, is kicking off its 125^th Anniversary year with the U.S.-exclusive launch of the Cask of Dreams limited bottling.  This unprecedented whisky pays homage to the legacy of Glenfiddich founder William Grant who in 1887 pinned all his hopes on a dream to create “the best dram in the valley,” setting a precedent of pioneering spirit for his family’s future generations. A toast to that spirit, Cask of Dreams is finished in casks bearing the inscribed dreams of thousands of today’s aspiring pioneers across the nation and continues to raise the bar for innovation in the Single Malt category.

Cask of Dreams is the celebrated culmination of Glenfiddich’s 2011 Cask of Dreams campaign, a national tour designed to inspire people nationwide to pursue their pioneering passions and dreams and to help bring them to life. Glenfiddich Ambassadors Heather Greene, Freddy May, and Mitch Bechard traveled the country, rolling casks through the streets and landmarks of major cities and encouraged whisky lovers to write their dreams and aspirations on then. The resulting casks were signed by thousands of Americans before their fond farewell to Dufftown to help create Cask of Dreams.

Glenfiddich Malt Master Brian Kinsman commented, “When these signed casks were brought to the distillery straight from the streets of U.S. cities, it became clear to me that this Cask of Dreams expression would be a true tribute to the cask and all that it embodies: promise and potential, and the power to transform and fulfill—sentiments echoed in the thousands of inscriptions of yet-unfulfilled hopes and dreams. These eleven casks fulfilled our goal of pioneering an entirely new way to conceive of the whisky-making process, resulting in a fine non-age single malt that will return home to America to help realize the ambitions of others. I can conceive of no finer way to launch Glenfiddich’s 125^th anniversary year of achievement.”

“Cask of Dreams fully embodies the Glenfiddich tradition of innovation and we cannot think of another whisky that has involved and actively engaged thousands of consumers in the production process,” said Lindsay Prociw, Senior Marketing Manager for Glenfiddich. “In 2012, we look forward to bringing this whisky back home to celebrate and, more importantly, help support those contemporary pioneers who carry the torch for today’s generations.

Cask of Dreams is a special marriage of Glenfiddich whiskies taken from a hand-picked selection of American oak casks holding matured whiskies of a variety of ages, with the youngest at 14 Years Old. This whisky was then decanted into the 11 inscribed casks and left to finish in the virgin American oak to bring an intense and powerful vanilla sweetness. The casks were closely monitored to ensure a desirable balance of the oak’s vanilla and spice with fruity, floral aromas, with Kinsman finding perfect balance after 3 months of finishing and at a high strength of 48.8% ABV. The distinctive packaging highlights the cask as icon, reflecting not only the participation of the thousands who had a hand in making this whisky but also the Glenfiddich distillery’s commitment to integrity, with an on-site traditional cooperage that is the only one of its kind left in Scotland.

Glenfiddich Cask of Dreams will be available in a very limited quantity of 3,500 bottles at select retailers starting in February 2011, with a recommended retail price of $99.

 
Over 5 bottles of Cognac are sold around the world every second.
Shipments of Cognac during 2011 exceeded the previous annual record by reaching 455,958 hectolitres of pure alcohol, equivalent to162.9 million bottles.
 
Sales exceeded 2 billion Euros.
The rise in volume was accompanied by an increase in the shipments of higher quality Cognacs (XO up by 15.3% and VSOP up by 7.9% over the year), resulting in a substantial increase in turnover that now exceeds 2 billion Euros. 
 
Balance of Cognac markets across the world

• The Far East*, representing 35.8% of the world market in volume (+14.4% during 2011), is dominated by higher categories of Cognac and confirmed its position as Cognac’s biggest market in volume and value. China, in particular, saw yet another surge in consumption. Growth of 20.1% over the year put the total number of bottles sold in China at 22.6 million.

• NAFTA*, accounting for 31.2% of the world market in volume, continues to be buoyant. The region showed an increase of 3.2% in 2011 in comparison to 2010 and the USA remains the single biggest importer of Cognac in the world. The country brought in 48.4 million bottles in 2011. 
   
• Europe*, with 28.8% of the word market in volume, remains stable.

Cognac professionals are thrilled by these results, which confirm the appellation’s vitality in the face of today’s uncertain economic and financial times.
 
According to the BNIC, all those involved in the production of Cognac are delighted at the excellent results for the AOC in 2011 but remain vigilant as to the future, given the current economic and financial uncertainties.

Patrón Spirits announces the launch of the first brand extension for the highly successful Patrón XO Cafe coffee liqueur line. Available in the first quarter of 2012, the new Patrón XO Cafe Dark Cocoa combines high-quality Patrón Silver tequila and the light essence of coffee with an extraordinary chocolate flavor to create a unique and enjoyable ultra-premium liqueur.

“Patrón XO Cafe has quickly become one of the fastest-growing products in our portfolio, and the success and excitement surrounding this brand has definitely energized the coffee liqueur category overall,” said Ed Brown, President and CEO of Patrón Spirits International. “When we looked at how we could build on what makes Patrón XO Cafe so special, chocolate was such a natural fit.”

Chocolate, a word that originates in Mexico’s Aztec cuisine, has been used as a drink for nearly all of its history. The high-quality Criollo variety of chocolate in Patrón XO Cafe Dark Cocoa is produced in Mexico’s Tabasco region. The coffee comes from the Mexican states of Veracruz and Chiapas.

Distilled at 60 proof, Patrón XO Cafe Dark Cocoa is characterized by its deep, dark brown color, and aroma of fresh coffee balanced with cocoa. The taste is dry, not sweet like many other coffee liqueurs; combining the rich flavors of fresh-roasted coffee, fine chocolate and light tequila. The finish is smooth, yet dry.

“Patrón XO Cafe has always been one my proudest achievements,” said
Francisco Alcaraz, Patrón’s master distiller who created the recipe for the entire line of Patrón tequilas and liqueurs. “And, I’m very excited to present Patrón XO Cafe Dark Cocoa, an elegant spirit with a precise, balanced blend of Patrón tequila, coffee and rich chocolate, that took several years to perfect.”

Patrón XO Cafe Dark Cocoa is highly versatile and delicious in any number of cocktails or after-dinner drinks. The liqueur is also enjoyable served on its own over ice, or used as a topping for ice cream and other imaginative desserts.

Patrón XO Cafe Dark Cocoa is produced and bottled at the Hacienda del Patrón distillery in the highlands of Jalisco, Mexico, handcrafted with the same attention to detail and quality as all Patrón tequilas and liqueurs. It is available in 50ml, 375ml and 750ml sizes and packaged in the eye-catching handmade Patrón XO Cafe glass bottle, a
frosted version of the iconic cork-closed Patrón tequila bottle. The label and outer box for Patrón XO Cafe Dark Cocoa are accented in bold red.

SWEET DREAMS
Ingredients:
2 oz. Patrón XO Cafe Dark Cocoa
¾ oz. Ultimat Vodka
1 oz. Caramel syrup
Method:
Shake all ingredients with ice, strain into a cocktail glass. Garnish with a caramel rim.

“Patrón XO Cafe has quickly become one of the fastest-growing products in our portfolio, and the success and excitement surrounding this brand has definitely energized the coffee liqueur category overall,” said Ed Brown, President and CEO of Patrón Spirits International. “When we looked at how we could build on what makes Patrón XO Cafe so special, chocolate was such a natural fit.” 

Chocolate, a word that originates in Mexico’s Aztec cuisine, has been used as a drink for nearly all of its history. The high-quality Criollo variety of chocolate in Patrón XO Cafe Dark Cocoa is produced in Mexico’s Tabasco region. The coffee comes from the Mexican states of Veracruz and Chiapas. 

Distilled at 60 proof, Patrón XO Cafe Dark Cocoa is characterized by its deep, dark brown color, and aroma of fresh coffee balanced with cocoa. The taste is dry, not sweet like many other coffee liqueurs; combining the rich flavors of fresh-roasted coffee, fine chocolate and light tequila. The finish is smooth, yet dry. 

“Patrón XO Cafe has always been one my proudest achievements,” said 
Francisco Alcaraz, Patrón’s master distiller who created the recipe for the entire line of Patrón tequilas and liqueurs. “And, I’m very excited to present Patrón XO Cafe Dark Cocoa, an elegant spirit with a precise, balanced blend of Patrón tequila, coffee and rich chocolate, that took several years to perfect.” 

Patrón XO Cafe Dark Cocoa is highly versatile and delicious in any number of cocktails or after-dinner drinks. The liqueur is also enjoyable served on its own over ice, or used as a topping for ice cream and other imaginative desserts. 

Patrón XO Cafe Dark Cocoa is produced and bottled at the Hacienda del Patrón distillery in the highlands of Jalisco, Mexico, handcrafted with the same attention to detail and quality as all Patrón tequilas and liqueurs. It is available in 50ml, 375ml and 750ml sizes and packaged in the eye-catching handmade Patrón XO Cafe glass bottle, a 
frosted version of the iconic cork-closed Patrón tequila bottle. The label and outer box for Patrón XO Cafe Dark Cocoa are accented in bold red. 

SWEET DREAMS 
Ingredients: 
2 oz. Patrón XO Cafe Dark Cocoa 
¾ oz. Ultimat Vodka 
1 oz. Caramel syrup 
Method: 
Shake all ingredients with ice, strain into a cocktail glass. Garnish with a caramel rim.

Imperial Brands, Inc. Aids Sobieski in Shattering Previous U.S. Record

What’s the best way to store cut bar lemons so they will last longer?  Mine turn to mush by the next day, even though I store them in an air tight container and keep them chilled.  Thanks!

Have an answer? Leave it in the comments!

Get a sneak peak of the New Pinnacle Whipped TV Commercial that will start airing in 2012.

New Year’s Eve is synonymous with champagne.

More than half of all champagne sales occur just a few days prior to New Year’s Eve. 

But, we should enjoy champagne all year round and not just save it for a special occasion!

1. How Champagne is made
2. Types of Champagne
3. How to open a bottle of Champagne
4. Glassware
5. Champagne Cocktails
6. Alcohol-Free Sparkling drinks
7. Food pairings with Champagne
8. Storing your Champagne

How Champagne is made in the traditional French style called Methode Champenoise

The primary grapes in Champagne have been Chardonnay and Pinot Noir.  These grapes are picked at a little higher acid level for Champagne than what is used for table wines.  This is because they will go through a secondary fermentation.  The grapes are pressed for the juices and yeast is added to begin the fermentation process.  Once the juice is fermented (now a wine) the wine goes into bottles and additional yeast is added then corked.  The wine goes through a second fermentation where Co2 is created as a by-product and that gets captured in the bottle as bubbles.  This takes anywhere from 18 to 24 Months.  The bottles are then “riddled” or turned often to move the yeast cells down into the neck of the bottle.  Once the yeast has finally all died and are at the neck, the bottles are ready for disgorging and dosed.  Disgorging is freezing the neck so the yeast hardens, then the cork is pulled and the dead yeast flies out under pressure along with a little of the Champagne.  The Champagne is then topped off or “dosage” as it is called with a mixture of sugar blended with mature wine. 

Note that inexpensive sparkling wines put the wine through a second fermentation in large tanks or artificially inject Co2. 

Types of Champagne

Champagne is rated by varietals designation or style of the champagne.  The traditional styles are Brut, Extra Dry, Sec and Demi Sec.  These are rated on level of sweetness.  Brut is the driest or lack of sugar followed by Extra Dry which is a little sweeter then Sec and Demi Sec that are even sweeter.  Note that there are also Asti’s which are traditionally sweet and come from the Asti Region of Italy. Brut is the largest selling type in the US.  Champagne houses also produce a “house” style and can call it by their own designation.  Korbel has “Natural” as their house Champagne.

Grape types are also designated such as Chardonnay or Shiraz.  Other types speak to the color and grape such as Blanc de Noir (white with red), Blanc de Blanc (white on white) Brut Rose (dry with a touch of red). 

Try different styles and see which ones you like.  The most popular styles are Brut followed by Extra Dry.

How to open a bottle of Champagne

Since many are intimidated with opening a bottle of champagne due to the pressure (99 pounds per square inch- three times that of a car tire), here are some tips to open a bottle of champagne just like the pro’s, so you can save it for sipping and not spraying!

Five Easy Steps to Open a Bottle of Champagne:

1. Chill the bottle for at least four hours in the refrigerator.

2. Remove the foil cap covering the top of the bottle, exposing a wire hood.

3. Undo wire hood with six half-turns of the knob.

4. Hold bottle at a 45º angle, with a towel in hand. Grasp the cork tightly and slowly twist the bottle with your other hand. (The big secret here is you twist the bottle, not the cork!)

5.  Ease cork off bottle letting off a small sigh while keeping the bottle at 45º angle for a moment (this lets the air in and helps keep the foam from overflowing the bottle).

Glassware for your Champagne:

Ban the Flute!

Note on glassware: there have been many discussions surrounding the type of glassware to use for champagne. Originally, the coupe or saucer-style glass was used. After many years it was then believed the wide opening would lead to too many bubbles escaping, making the champagne flat. Enter the flute, a long narrow glass which holds very little champagne. 

What glass to use? A white wine glass is perfect to multi-task for this job. It has a wider opening which is easy to pour into and drink from. It also allows plenty of space for added juices to make a flavorful champagne cocktail.  The white wine glass is much more stable than the flute and easier to clean. It does not make sense to start a whole new collection of glasses just for champagne when our white wine glass can answer the call of the bubbles!

Champagne Cocktails

The Champagne Cocktail: Drop a sugar cube soaked with a dash of bitters into a champagne flute and fill with Korbel

The Classic Mimosa:  Two ounces orange juice 4 ounces Korbel

Beyond the Mimosa:  Add two ounces of your favorite juice and top with Korbel.  Juices could include pineapple, cranberry, passion fruit, tangerine or any other slightly sweet juices.  Entertaining tip:  Set out juice stations so your guests can make their own sparkling toppers.  Include lemon lime and club soda for alcohol free versions 

Sparkling Cosmo:  2 ounces cranberry juice, splash of sweet and sour and triple sec fill with Korbel

Kir Royal:  In Champagne flute pour 1 ounce Chambord Raspberry Liqueur and top with Korbel

Korbel Lava Lamp:  To a glass of Korbel, add a splash of pomegranate juice with several pomegranate seeds.  The seeds will continue to float up and down the drink. 

Sparkling Raspberry Punch: (PHOTO ATTACHED)

Two 750-ml bottles of Korbel Brut champagne

Two tablespoons superfine sugar

One pint raspberries

Juice of ½ lime

Dash of Angostura bitters

In a punch bowl, combine all ingredients. Add a block of ice and serve immediately.

Serves 12

Holiday Sparkler:

In a white wine glass, add five ounces Korbel Brut champagne and one ounce melon liqueur. Garnish with red raspberries.

Alcohol-Free Sparkling Drinks

Always be a good host and offer plenty of alcohol-free drinks and plenty of food.  New Year’s can also be celebrated with sparkling concoctions by offering exotic mixers and flavors. 

Use lemon lime soda or club soda as your sparkling base and make cocktails by adding exotic flavors and syrups.  These can include mango, pomegranate, peach, cherry, raspberry and others.  Offer fun garnishes such as blackberries, raspberries and peaches.

Food Pairings with Champagne

Note that almost any food pairs great with Champagne.  Salty items such as oysters and caviar do extremely well as a compliment to the Champagne. 

As a matter of fact, champagne pairs well with just about every food combination so consider champagne as your dinner accompaniment along with or instead of wine.

Recipe ideas for Holiday parties with Champagne

Shrimp in Pastry Cups

3 green onions, finely chopped (white and half the green part)

½ pound cooked shrimp, diced

¼ cup finely chopped red bell pepper

1 Tablespoon lemon juice

Toss ingredients together.  Spoon into store bought, bite size pastry shells.

Serves 4 to 6.

Beef Tenderloin Toasts  (PHOTO ATTACHED)

Slice baguette into ¼ inch slices, toast evenly on baking sheet with oven set to broil.  Watch carefully to make sure they don’t burn.  After a few minutes, flip and toast the other side.  Thinly slice cooked beef tenderloin.  Mix 1 Tablespoon prepared horseradish with 1 cup sour cream.  Place slice of beef on toasted baguette.  Add a small dollop of horseradish cream.  Garnish with very thinly sliced red pepper spear.

Storing leftover Champagne

If you have any leftover Champagne, simply put into refrigerator.  You can cap it with a “spark cap” but I’ve found that the bubbles will last at least for another day.  People also swear that an inverted metal spoon works as well. 

For the next day, any leftover Champagne will make a nice Mimosa for brunch!

Korbel reminds you to celebrate responsibly.