Gillian Helquist, food and beverage manager at Shed in Healdsburg, California, says that “shrubs are the epitome of utilizing a season’s bounty when it’s on its way out.”  And the great thing about a shrub is that you are really only limited by your imagination—using whatever fruit is on its way out of season, and any mix of herbs and/or spices, you can experiment to your heart’s content to come up with a flavor combination (or two, or three, or twenty) that you love.  The best shrubs have a flavor that is both tart and sweet so that when you mix the cordial-like fermented syrup with carbonated water, what you have created is a refreshing concoction that will keep you cool on even the hottest of days, or will be reminiscent of warm summer sunshine even in the dead of winter.

To make a shrub, start by choosing a fruit.  And the beauty of choosing the fruit is that it doesn’t have to be the perfect batch—blemishes are fine because you are making syrup.  You may even want to ask for a discount for purchasing less-than-perfect produce.

Second, choose your sugar.  Most shrub makers recommend using basic white sugar when starting out, and working your way up to experimenting with fancier brown sugars.

Lastly, choose your vinegar.  Apple cider vinegar is a great place to start, but red wine will work too.  They are less bland than plain white vinegar, and add some flavor without funkiness.

Add equal parts sugar and water to a pan and heat until the sugar dissolves.  Add the fruit and simmer until well blended.  Strain out the solids and add vinegar to the juices.  Store in the refrigerator until you are ready to make a drink.

The heated process is the fastest, but certainly not the best.  For purer and brighter fruit flavor, try the cold process:

Lightly crush the fruit and cover with sugar.  After a couple of days you can strain the syrup away from the solids.  Add vinegar and stir until the sugar is dissolved.  Bottle this and store in the refrigerator, but check it often to make sure there is no remaining sugar settled at the bottom of the bottle—you’ll want to shake it up if there is.

For both versions you will want to use about a 1:1:1 ratio, but over time you may tweak the amounts just a bit to find the combination that you like best.

For a lovely and refreshing Blackberry Basil Shrub Cocktail, make your shrub using one of the above methods and add in some basil leaves.  When you are satisfied with the length of time the shrub has fermented, follow this recipe:

2 ounces vodka

2 ounces blackberry shrub infused with basil

4-5 ounces sparkling water

Mix ingredients in a tall glass and top with ice.  Enjoy!

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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.