A little sip is sure to warm you up this winter season | VailDaily.com
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A little sip is sure to warm you up this winter season

Daily Staff Reports
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If you like drinking fire then youll probably dig the new peppermint and cinnamon schnapps liqueur Ullr. Im not saying its hot and spicy, but if you have sinus problems before you drink it, chances are you wont after youve swallowed it. Or smelled it for that matter. Ullr is calling their concoction a Nordic libation even though it comes from Hood River Distillers in Oregon, and they can be forgiven for that because its part of a much bigger picture. Their marketing is clever, aimed at winter time revelry and praise for the titular Nordic snow god Ullr (Ooh-ler), its an appropriate product for ski resorts such as Vail and Beaver Creek. The bottle even has a prayer for snow printed on the label.As a shot, Ullr tastes much like a mixture of Rumplemintz and Goldschlager. The cinnamony aroma Ullr puts out is potent but adds to the taste of the shot as it goes down. The first one will knock you on your butt if youre not already sitting down. After that, well, youre on your own.Being such a volatile shooter, it might go down much more easily mixed with a hot beverage such as apple cider or hot chocolate. Unfortunately the sample bottle that was sent to us wasnt quite big enough to test out the many uses of Ullr.They did, however, have a few suggestion of their own on making some interesting drinks cold and hot using Ullr and other ingredients. Heres their recipe for a Burnt Sacrifice.Layer one part Ullr with 1⁄4 part blue Curacao and 1⁄2 part 151 rum. Light on fire. Make sure all flames are extinguished and glass is cool before tasting.For more information on Ullr or to get some more ideas for drinks go to http://www.hrdspirits.com. Charlie Owen, Arts & Entertainment writer

With a name that means hot chick in French, this wine really had to be good. And oh boy, was it good. This right bank red from the Bordeaux region really lives up to the grandeur of the female gender flavorful, deep and a little bit spicy. All of these are qualities that I would like to believe my gender possesses en mass.This is a red blend that is 70 percent merlot and 30 Sauvignon Franc the wine features darker fruit flavors such as plum, blackberries and blueberries. It was fermented in only about 5 percent oak, the rest of it was old oak. This wine is not only delicious, but when you bring it to a party you can show off your wine knowledge. Life in the Bordeaux region is centered around the river and even the wine is characterized by which side it grows on. Kenny Teague a wine distributor and self-described wine hunter at Beaver Liquors and 15-year-local and sommelier clued me in on some of the differences.Left bank reds are Cabernet Sauvignon driven, while right bank reds have Sauvignon Franc and Merlot in them, he said. Teague said, Ideally this wine would go with some sort of meat. He went on to say that whatever meat you pair it with it have a little bit of fat on it. I tried it with meat fondue – cooked in oil and it was delicious. It stood up to the flavors but wasn’t overpowering. Teague, also said that you couldn’t go wrong with a braised meat like a osso bucco, which will match the richness perfectly.At $10.99 a bottle while it lasts, I would strongly suggest you at least try it and that you might want to stock up for the winter. Jessica Slosberg, Daily Staff Writer

Think back to a few months ago, when everywhere you turned Palisade peaches were stacked high. Concentrate even harder and see if you can remember biting into that perfect peach on a warm and sunny day – not the one that had been sitting on your counter for days, but the one that was almost directly off the tree, not too sweet with a perfect crisp taste too it. That is how Kenny Teague, wine hunter and distributor who works with Beaver Liquors, and 15 year-local-resident and sommelier described Gainey Vineyards limited selection 2006 Riesling. The wine, from the Santa Ynez Valley in Santa Barbara County, balances the sweet and refreshing.Teague suggested this wine because it will make a great addition to any holiday meal. Actually he rattled off an impressive list of foods that the wine would complement including sushi, thai food, holiday appetizers, holiday entrees and dessert.When you pair spicy food with a dry wine it sucks all the flavor out of the wine, he said. But this wine has enough sweetness to counteract that, but not so sweet you can’t pair it with the sweeter holiday fare like ham, sweet potatoes and turkey. The crispness of the wine refreshes your mouth. It has a kiss of sweetness but a little poke of acidity, Teague said.I must confess I drank it without pairing it with anything and it was good enough to enjoy a glass on a cold winter night – but warm cookies would have been a welcome and delicious addition.The wine is organic, not that it says so on the bottle, and has flavors of jasmine, honeysuckle, lime, pineapple, apricot and mineral. It was fermented entirely in stainless steal tanks. Jessica Slosberg, Daily Staff Writer


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