Evidence of early wine-making reaches back to somewhere before 6000 BC, likely in China, and became widespread not long after. While it is known that “the earliest realization of the delights of wine has not been dated,” it is reasonably understood that the encounter with fermented grapes was a certainty—the yeast on the skins of the grape make fermentation unavoidable. In ancient times the key would have been to consume the resulting wine at the premium time…after the grapes had fermented but before the resulting liquid was turned to vinegar. Archaeologists believe that wine drinking started possibly earlier than 6000 BC but the oldest indication of wine production—an early version of a winery—was discovered in the “Areni-1” cave in Armenia, dating to about 4100 BC. There, archaeologists found fermentation vats, jars and cups for storage, and a crude wine press. The discovery suggests that it is probable that, like wine drinking, the technology also predates this site, although it is not a certainty.

Religious rituals utilized wine, more than likely, because of its mind-altering capability. The release of one’s inhibitions gave a sense of being near a deity, and the subsequent euphoria induced by drinking wine was related more to that nearness to a god than to the wine itself. As technology improved and trade increased, wine making expanded westward where its consumption “permeated all aspects of society: literature, mythology, medicine, leisure, and religion,” according to an article from Cornell University. Wine eventually became a valuable commodity, used as medicine, as a mind-altering substance, as a part of cuisine, enjoyed by the kings and royalty, by religious leaders and participants in religious ceremonies, as a remedy to comfort the depressed or to relax the agitated. Additionally, there are economic advantages to wine that extend into modern society: vines produce a crop with an ever-ready market…a permanent and probably increasing market is virtually guaranteed.

Today we use wine in many of the same ways as those in ancient times. Many religious rituals call for the use of wine, and there are numerous health benefits to sipping. And yes, it is still consumed for its mind-altering capability. But we also drink wine for pure enjoyment, relished for its complex taste and aroma, and for its ability complement a meal when properly paired.

With a history as rich and complex as the wine itself, it’s easy to see why this alcoholic potable has stood the test of time. And knowing how to appreciate the subtle nuances of wine, how to tease out the intricate aromas and flavors may enhance your enjoyment. Check back in the following weeks as we examine the basics of wine tasting, beginning with how its appearance plays a role in the overall wine experience.

The post What’s Your Wine? A Brief History appeared first on Houston's Blog.

Right now it’s easier than ever to understand the driving forces behind the beverage boom. It’s fall, it’s chilly, and warm and spicy is all the rage. The Pumpkin Spice Latte, a mass-market hit since its inception, is just one product that has people running to coffee shops to get their “fix.” And the treat isn’t isolated to Starbucks, its inventor. Convenience stores such as 7-11 offer up the hot drink during the holiday season, and Dunkin’ Donuts has joined the craze with their own version—the Pumpkin Crème Brulee Latte. And swap out regular dairy milk for almond or coconut milk, another fad accounting for the increased coffee shop sales, and you have just opened your doors to an entirely different market…the nut milks allow vegans to enjoy a decadent coffee drink alongside their dairy counterparts.

Seasonal beverages aren’t the only trend in world of beverages, though. Specialty hand-crafted sodas are making a splash in the refreshment department. Sonic, with an already-extensive list of beverages, has recently expanded their menu to include lower calorie sodas with flavorings that they already carry: Peach, Raspberry, Blackberry-Pineapple, Sunshine Berry, and Hawaiian Wave—the latter two including pieces of fresh fruit, diced small enough to be sipped through the straw. And Starbucks introduced their new Fizzio line during the past summer, their own lighter versions of ginger ale, lemon ale, and root beer that are not only lower in calories but also are caffeine-free and contain no high-fructose corn syrup, artificial flavors, or preservatives.

Alcoholic libations are also on the rise, as restaurants and even coffee shops stretch their creative minds to add new twists to old favorites, evidenced by the rise of fancy, fruity martinis or savory cocktails that implement infusion of different herbs and spices into their traditional offerings. Even the fast-casual dining segment is furiously working to find ways to integrate alcohol sales into their growing culture—a difficult feat as they are simply not operationally set up for it. Larry Leith, of Tokyo Joe’s (based in Denver), is in the process of testing a service that will include a staff member walking the floor during the weekends, offering to bring additional beer to thirsty diners.

These are just a spattering of examples of why beverages are a part of the 10 biggest restaurant trends to watch for in 2015. It’s easy to see the allure to business operators and customers alike, and the effect they will have on sales in the coming year and beyond.

The post Restaurant Trend #4: Raise a Glass appeared first on Houston's Blog.

Photo courtesy of Libbey.

The Moscow Mule was dreamed up in 1941 by Cock ‘n’ Bull creator Jack Morgan and Smirnoff vodka distributor John Martin, two businessmen struggling to promote their product.  Combining “the extra ginger soft drink” with not-yet-popular “white whiskey” and a squeeze of lime was a tasty success, but the decision to serve the beverage in the copper mugs inherited by a mutual friend was a stroke of marketing genius.  It wasn’t long before the newly-created Moscow Mule became one of the most popular cocktails of the 1950s and early 1960s.

Although the popularity of the drink waned after just a few short years of success, it is making a strong comeback in today’s bar and restaurant scene.  With the spicy edge of the ginger beer, complemented by the bite of limey citrus, the drink will wow you from first sip.  And the mug…well, it just makes the drink!

Recipe

• 1.75 oz vodka
• 0.5 oz lime juice
• Cock n’ Bull Ginger Beer
•  Lime wedge for garnish
• Mint sprig for garnish

Directions:

1. Fill a Moscow Mule Copper Mug or Cup with ice.
2. Pour vodka and lime juice over the ice, then top with ginger beer.
3. Garnish with the lime wedge and mint sprig.  Enjoy!

Things to know about the copper mugs:

• The retro look is both stylish and authentic.
• Stainless steel base with solid copper plating.
•  The mugs are not machine-washable.  They can, however, be washed with a submersible glass washer and a mild detergent.

The post Copper Makes the Perfect Moscow Mule appeared first on Houston's Blog.