#farrelldistributing

[farrelldistributing]

At Farrell Distributing we pride ourselves on supporting iconic and authentic Belgian breweries. During the month of July we’ll be highlighting some of the best Belgian beers that you can buy in the Green Mountain State. We’ll also explore Belgian beer styles and provide resources for you and your staff to aid in furthering their beer education.

We have put together a full Belgian-Style Beer Book which can be found on our website by clicking here.

BELGIAN WHEAT STYLES

Two iconic beer styles were developed in Belgium that both rely on wheat in the mash: SAISON and WITBIER. Here are some of our favorites.

SAISON: “Belgian Farmhouse Ale brewed to refresh seasonal farm workers after a long day’s work in the fields. Special yeasts produce spicy notes of white pepper and lemon, fine carbonation & a dry finish.”

BRASSERIE DUPONT (Tourpes, Belgium) – SAISON DUPONT – 98 on RateBeer.com! The Dupont brewery was established in 1844 in Tourpes, Belgium on land that was formerly part of a Benedictine abbey. The brewery is most well-known for producing Saison Dupont, the benchmark of one of Belgium’s most influential beer styles. It is the most admired and imitated Saison in the world and has been named the “Best Beer in the World.”  Full-bodied and malty, Saison Dupont  is beloved for its distinct peppery bite and unique flavor derived from Dupont’s signature strain of yeast. 12.7oz/12 (#02156), 750ml/12 (#02150), 5.16 gal. logs (#04124).

FEUILLIEN (Le Roeulx, Belgium) – SAISON – St. Feuillien’s Saison is what the Belgians call a “beer of the terroir”; a traditional farmhouse ale with all the rich flavors of the fertile land of southern Belgium. The region of Hainault, where St. Feuillien is located, is the traditional home for this style of beer. It originated as a beer made by and for farmers. Thirst quenching, not too strong, and great with food. A warm, golden blonde with a beautiful farmhouse character featuring hints of melon and apricot. Full-bodied, fruity and yeasty, Saison has a rugged, charming character with a lot more flavor than it’s 6.5% ABV would suggest.  Winner of the Best Saison in the 2009 World Beer Awards, this is a beer with the pedigree and the quality to become a classic in the style. 11.2oz/6/4 CANS (#01726).

WITBIER: “Refreshing beers made with a substantial proportion of un-malted wheat in addition to barley malt, plus dried orange peel and coriander.”

HOEGAARDEN (Hoegaarden, Belgium) – ORIGINAL WITBIER – 2016 World Beer Cup Gold Medal winner! “Perhaps they had too much time on their hands. Or they were sick of the sacramental wine. Maybe it was divine inspiration? We’ll never know for sure. What we do know is that the Hoegaarden monks were the first to discover the unique recipe for wheat beer around 1445. 500 years of hard work went into making this beer that features the aroma of orange peel, coriander and herbs that the merry monks imported from sunny Curacao. Speaking of which: pouring Hoegaarden is just like letting the sun fall into your glass: light yellow and naturally murky. And the soft foam adds a cloudy finish. And then there’s the soft taste, light and slightly sweet and sour and with subtle citrus notes… ah, just go ahead and taste it instead of reading about it!” Available in 11.2oz/4/6 bottles (#32031) and limited draft. If you’re interested in working with Hoegaarden kegs, please email Mark Moore.

BRASSERIE DE BRABANDERE (Bavikhove, Beglium) – WITTEKERKE WILD – Not your typical Witbier – this one has a sour twist and is a beer to blow your mind and refresh your soul. Harvest…….The wild idea to use the microflora derived from the Petrus Oak foeders into another beer has never seen before. Through a new technique at Brewery De Brabandere they are able to harvest those wild yeasts and bacteria that live on the inside of the oak foeders. Unleash…….By unleashing the microflora into Wittekerke, their sessional wit beer, a unique refreshment is created. A wild idea in first fermentation. The refinement and refreshment of Wittekerke Wit united with the harvested and unleashed wild yeast and bacteria,  results in a unique balance of wit beer and sour aromas. This ultra-flavoured and refreshing session beer is easily accessible for everyone … and demands for more than one! Wittekerke Wild, The Ultimate Sour Refreshment! 5.0% ABV. Available now in 16.9oz/6/4 cans (#04197) and 7.9 gal. kegs (“A system” coupler, #35921).

NEW FROM DROP-IN DROP-IN (Middlebury, VT) – ORANGE YOU GLAD I DIDN’T SAY BANANA? – How many times did you hear that joke as a parent? Don’t worry – no orange slices here! Although in America a glass of hefeweizen is often served with a slice of orange or lemon, Germans scoff at such a notion. Instead, we used two aromatic hop varieties, Mandarina Bavaria and Lemondrop, to play up the citrus character of the beer. Our hefeweizen is made with 50% wheat and 50% barley malt with the star of the show being the authentic German Hefeweizen yeast. Hefeweizen, or “yeast wheat” in German, is one of the country’s most popular and distinctive beer styles. An unfiltered wheat-based beer, hefeweizen dominated brewing in Bavaria during the 16th – 18th centuries. This beer style was so profitable that the noble ruling families fought over the brewing rights for the hefeweizen monopoly until the style fell out of favor at the end of the 18th century. Light, refreshing, yet complex, this is an excellent summertime beer! 5.5% ABV. Download the sell sheet PDF. Available now in 5.16 gal. logs (#45969) and 13.2 gal. kegs (#45968).

TWO NEW FROM OMMEGANG OMMEGANG (Cooperstown, NY)

The new GAME OF THRONES release is here: BEND THE KNEE – Golden Ale! “Paying homage to the struggle for control of the Seven Kingdoms, Bend the Knee will be available on draft and in a series of three collectible 750ml bottles, all finished in matte black and adorned with one of the three Great House sigils: Stark, Targaryen, or Lannister. “With this next Game of Thrones-inspired release, we wanted a beer and a pack that was fit for a king… or a queen,” said Brewery Ommegang President, Doug Campbell. “Drawing from a rich Belgian brewing tradition, Golden Strong Ales are deceptive due to their unique combination of extreme drinkability and relatively high alcohol content. Bend the Knee walks that line, while also incorporating the delicate flavors of honey into the mix. The subtle noble and floral hop contribution adds to its delicateness, and the beer finishes smooth and dry.” Bend the Knee is brewed with pils malt and flaked oats and hopped with Saaz, Bravo, and Styrian Golding hops. It pours a golden hue with a large, frothy head. Both the aroma and flavor mix maltiness and citrus from the hops, while Ommegang’s signature house yeast produces prominent fruitiness. Wildflower honey added during fermentation provides light sweetness to the beer, which finishes dry and with firm hop bitterness. Fit for any feast table, Bend the Knee’s clean and balanced flavor and effervescent carbonation make it a fine pairing for a variety of foods including seafood and shellfish, roasted or grilled chicken, grilled steaks, and aged Swiss-style cheeses. Download the sell sheet PDF. Available in 750ml/12 bottles (#04372). Very limited 5.16 gal. logs were allocated to Vermont. Email Josh Trombley if you’d like one.

Also just in: BRUNETTA – a 5% ABV traditional Oud Bruin, or sour brown ale, developed by our brewmaster Phil Leinhart, and the master blenders at our sister brewery, Liefmans, in Oudenaarde, Belgium. Liefmans has been perfecting their blending techniques for more than 300 years, and is renowned for their clean and balanced sour beers. The Oud Bruin style is known for its playful flirtation between sweet and sour flavors and Brunetta is no exception. Brunetta pours a deep amber-brown with clarity and a tan head with light retention. Aromas of raisin, prune, and sweet malts are followed by subtle hints of lactic sourness. The balanced sweet and sour flavor leads with caramel malt and finishes with a clean, refreshing sourness. Brunetta is medium bodied and moderately dry with a pleasant nutty flavor in the finish. Brewed with a traditional blend of pilsner, amber, and caramel malts and with minimal hopping, Brunetta’s mixed culture fermentation begins in Liefmans’ open copper vats and continues in stainless tanks for four to eight months. This Oud Bruin’s balanced acidity is a perfect accompaniment to rich dishes like duck confit, chicken liver pâté, all manner of mild cheeses, and NY-style cheese cakes and other mildly sweet desserts. Download the sell sheet PDF. Available in 11.2oz/6/4 bottles (#04355) and 5.16 gal. logs (#04356).

UPCOMING TASTINGS

Belgian Beer Tastings

NOTABLE DATES

Monday, July 10th – Belgian Beer Trade Tasting (North) – details below

Tuesday, July 11th – Belgian Beer Trade Tasting (South) – details below

July 14th-21st – National Belgian Beer Week – Three of our importer partners – Artisanal Imports, Merchant du Vin & Global Beer Network – have teamed up to sponsor a National Belgian Beer Week from July 14-21 and we’re going to celebrate here in Vermont as well! Click here to see the main Facebook event page. Let us know if you’re planning an event or feature and we’ll add it to the schedule!

Tuesday, July 18th – St. Arnoldus Day – Bibe Cervesiam Non Aqua. – “Drink beer, not water.” St. Arnoldus, the Patron Saint of Belgian Beers, centuries ago cured the village plague by encouraging them to drink beer for its healing qualities. Raise a chalice in his honor!

Friday, July 21st – Belgian Independence Day

[birdsofvermont]

Thank you @lakechamplainchamber and @farrelldistributing for the donation of hand sanitizer. #gratitude #wereallinthistogether (at Birds of Vermont Museum) https://www.instagram.com/p/CFj3HuQhKHJ/?igshid=ibmb71mhksnj

[revenantwinery]

This week in Vermont

Today we are participating in the annual Spring Tasting for Farrell Distributing.  Tasting is at The Essex Resort Spa.

Tuesday evening we are happy to be pairing our wines with chef Monica Lamay's cuisine at Sonoma Station in Richmond, Vermont.

[pandaonearth-blog1]

#RollingRock ladies at #MrMikes in #VT - ping pong tournament and #Duff hour - think you can handle the heat ? #ComeToTheKitchen #FarrellDistributing

[farrelldistributing]

[farrelldistributing]

REDISCOVERING BORDEAUX

[farrelldistributing]

With the warmer evenings and the sun setting later, everyone is gathering around the deck basking in the aromas of barbecued specialties.  The key for successful wine pairing with your outdoor dining is simplicity.  Don’t choose a wine that requires too much thought – the wines should fit the food but they should also fit the casual mood.

Here’s some basic food-wine pairing when it comes to the BBQ.  Sparkling Wine goes well with almost any grilled food – stick with a Prosecco or Cava, even a light California bubbly.  White Wines are suited to grilled fish, chicken and some pork dishes – Chardonnay goes well with the fattier fish like tuna, trout or rockfish, also veggie burgers.  Rose’s served brisk and cool have a bit more acidity than whites to battle the grilled flavors of the food.  Red Wines – Pinot Noir from Oregon, Russian River or Burgundy fare well with pork or salmon and smoked meats with a bacon accent.  Bordeaux, California Cabernets and Barolo are perfect matches for hamburgers, steak, BBQ ribs or beef tenderloin – if it’s on the “hot” side go for a Zinfandel, Australian Shiraz or Argentine Malbec.

So dust off the Weber, turn up the stereo, and grab your corkscrew. Because whether you’re flippin’ burgers or searin’ a juicy steak, we’ve got some wine selections to make your next backyard barbecue the best yet!

Apothic Red Blend Apothic Red was crafted from a blend of primarily Zinfandel, Syrah, Merlot and Cabernet Sauvignon. These varieties come together seamlessly for a fruit-driven wine with fresh dark fruit flavors and jammy red fruit notes. The Zinfandel offers bold dark fruit flavors and spicy notes, complemented by the soft mouthfeel of Merlot. The Syrah adds layers of smooth blueberry, while the Cabernet Sauvignon delivers ripe fruit flavors and a firm structure. This decadent blend is framed by hints of oak, vanilla, and mocha.

Smoking Loon Steelbird Chardonnay Smoking Loon “Steelbird” is Chardonnay with a difference. We kicked the oak to the curb aging this wine for five months in 100% stainless steel. The wine opens with layers of juicy and ripe honeydew melon, followed by steely notes of citrus. Vibrant, yet creamy on the palate from 100% malolactic fermentation, with its refreshing flavors of lemon curd and pineapple; it’s sure to become an instant summer favorite. This wine will pair nicely with a wide variety of dishes, from homemade tropical salsa and chips to a garden salad with lemon grilled chicken or even a simple white pizza

Villa Pozzi Grillo With a straw yellow color, Villa Pozzi Grillo exhibits aromas of exotic and white flowers while on the palate, it is fresh and fruity with notes of mango and pineapple.  It is a medium bodied, well-balanced wine with delicate acidity and a persistent finish.

Eppa Red Sangria Light bodied and refreshing, Eppa introduces itself with crisp citrus notes that meld into pomegranate and berry overtones. Its natural, subtle sweetness is a result of its blend of real fruit juices, which bring a brightness of flavor. Eppa Sangria was recently featured on the TODAY Show!

La Crema Pinot Noir Sonoma Coast Aromas of red cherry, raspberry, pomegranate and sweet tobacco.  Multi-layered flavors of red, blue and black berry fruit, plums, cherries and a hint of blood orange underpin subtle layers of exotic spice and toast.  Fine tannins and balanced acidity drive a long finish.

Categories

Beer Tasting

Events

News

Published Articles

Wine Tastings

Archives

July 2017

June 2017

May 2017

April 2017

March 2017

February 2017

January 2017

December 2016

November 2016

October 2016

September 2016

August 2016

July 2016

2016

2015

2014

2013

2012

Calendar

Calendar & Events

[farrelldistributing]

WINE PRODUCTION ON THE SLOPES OF MOUNT ETNA

Written by Taylor Cameron Fine Wine & Craft Sales/Brand Manager for Farrell Distributing

An active volcano, high elevation, incredibly low yielding ancient vines, and wildly unpredictable weather patterns would send most winemakers sprinting in the opposite direction. However, these very characteristics are what have been attracting some of the most exciting growers to Mount Etna for the last three decades.  Etna is located in the northeastern quadrant of Sicily and its active lava flows threaten not only vineyards, but all life in its path. The volcano reaches 11,000 feet in elevation and is snow capped nearly year round.  Why the hell would anyone invest decades of passion and labor into an area with such extreme and unforgiving conditions? The answer is that when all goes  as planned, the wine of Mount Etna can be some of the most intriguing wines in all of Italy.

Wine production was first brought to the slopes of Mount Etna in 700BC by the Greeks and has more or less continued since then with some local notoriety, but remained under the radar of the global wine landscape. Mount Etna largely escaped the “international variety” craze of the 1970’s and 1980’s – old vine blocks of indigenous varieties remain intact.

The red wines of Etna are based on Nerello Mascalese and the fuller bodied and slightly less acidic Nerello Cappuccio. Nerello Mascalese shares the acidity and tannic structure of Nebbiolo with the body and elegance of Pinot Noir. Both varieties have flavor profiles that begin with cherry and strawberry primary fruit then lead into hints of baking spices and leather. Throw in some spicy volcanic notes and you have a very complex and unique wine that is as terroir driven as some top Burgundy and Barolo, at only a fraction of the cost!

White wine varieties are also grown on Etna though it is much more rare: Carricante and a mix of other indigenous varieties make up the majority of plantings. These wines can vary in style depending on the vineyard site but generally speaking have racy acidity levels, medium body and are dominated by citrus, lemon zest and a pronounced minerality.

So, why plant on a volcano when there is plenty of hospitable vineyard land in Sicily? The short answer is elevation and soil. We all know that in most circumstances high elevations equate to cooler temperatures, and this is certainly true on Etna. Cooler temperatures allow grapes to hang on the vine longer and develop full phenolic ripeness and greater complexity. The cool temperatures also lead to higher acidity and lower alcohol, which in turn makes the wine more age worthy, food-friendly and balanced.

The soil makeup on Etna is one of the most unique in all of Italy for two distinct reasons. The first sounds obvious; Etna is a volcano so there is plenty of volcanic soil. But that’s not the whole story. There are many vineyard areas throughout the world that are based on volcanic soil, but those soils come from ancient, now defunct volcanoes allowing soil to decompose. On Etna, “lava flow age” is a common talking point and has lead to the creation of the “contrata system.” A contrata is the Etna version of “cru” and is meant to single out specific vineyards and lava flows for their unique characteristics.

Young lava flows (within the last 500 years) are often recognized as  specific contrata for their rugged nature that will make a vine produce the most interesting wine.  Intermixed with these lava flows are vineyards planted on pure sand. This is significant because the soil louse called phylloxera that devastated the world’s vineyards in the late 1800s cannot survive in sand. Therefore, Etna has many parcels of Nerello that are well over 100 years old! Mount Etna is the closest we have to a vineyard time capsule.

So, we have established that Etna is like nowhere else in the world and it’s wines epitomize the concept of terroir. Now let’s taste some wine!  Look for wines from pioneering producers like Salvo Foti, Cornellisson and Fattorie Romeo del Castello. These wines below are available all across the Green Mountains.

About the producer

The “Maestranza dei Vigneri” (“Winegrowers Guild”) was established in Catania in 1435. This important association of vine cultivators working in the Etna region was the foundation stone for professionalism in wine growing and production. After 500 years, I Vigneri is today the name of a company of winegrowers and producers operating around Etna and in eastern Sicily. The proprietors are vine experts like Salvo Foti (www.salvofoti.it) and a group of local growers from the Etna region.

I Vigneri is the culmination of more than 30 years experience in Eastern Sicily, of historic, social and technical research aimed at achieving “excellence” in wine growing and producing. We have sought to use non-invasive methods and systems, to respect local traditions and our own ancient grape varieties as far as possible, and to avoid the damage that over-reaching ambition and egoism can cause. Our work ethic lies in the pleasure of work well done, without frenzy, in harmony above all with ourselves, and with all that surrounds us: environment, nature, the volcano Etna, which is so much a part of us. I Vigneri is also a holistic system of grape growing and wine production which respects our environment.

About the producer

Frank Cornelissen is the owner of 12 hectares of vines high up on Mount Etna. Frank has been involved in wine his entire life. He is the son of a wine broker in Belgium and so has had the opportunity to be around wine on a professional level from a very young age.

There are a lot of details in his winemaking that affect the way that the wines end up, but for him it all starts in the vineyards. Frank isn’t Sicilian so choosing Mount Etna was decision and not just happenstance. He chose Mount Etna for a few reasons, but the first was the soil. He feels that volcanic soils have a significant voice and, in concert with Etna’s primary variety Nerello Mascalese, he could make a wine of great complexity and distinction.

In the winery his work follows the same philosophy of using what nature provides him. There are no yeasts, sulfites, or anything else added to the wines. The idea is to have wines that taste of grapes and terroir.

Distributor’s notes

This elegant, structured red opens with a potpourri of perfumed berry, wild flower and a whiff of cake spice. The juicy palate doles out black cherry, wild strawberry, cinnamon, star anise and menthol alongside firm but fine-grained tannins.

About TaylorTaylor was first introduced to the world of fine wine by family members who had just returned from a sabbatical in Australia. After graduating from UVM he made the snowboarder’s pilgrimage to Lake Tahoe. With Tahoe as a home base, Taylor started exploring the west coast wine regions from Santa Barbara to Napa and even into the Willamette Valley and eastern Washington. During this time Taylor jumped into the deep end of the Wine and Spirit Education Trust which he stuck with all the way through the Diploma program. Next stop was Seattle where Taylor received a crash course in distribution and small production old world wines at a boutique importer. After five years on the west coast it was time to head back east. Taylor took a job with the esteemed Michael Skurnik Wines where the next four years he “pounded the pavement” in Manhattan and worked with some of the city’s most exciting restaurants.  Taylor is now back in Vermont and is applying his studies, experiences and vision to the fine wine portfolio at FDC.

For All Retail Partners You Can Access Our Entire Portfolio on SevenFifty

https://www.sevenfifty.com/farrell