Some more beer's coming in and we continue our Goat A-Z and go to >>>> JURA!!! But maybe not the one you're thinking of!
NEW NEW NEW BEER !
A bunch of exciting new cans and a super cool Basque cider arriving this week!
>>INFINITE TIMELINE NEIPA 7,5%<< >>GALAXY CITRA FLICKER Pale Ale 5,5%<< >>FULLY EVOLVED LAGER Pilser 4,5%<< >>LIQUID SEX ROBOT DIPA 7,9%<< >>BASQUE CIDER collab with ZAPIAIN 6%<<
ALSO ARRIVING THIS WEEK!
///NEW Pressure Drop TAMBOURINE MOUNTAIN New England Pale///
///NEW CLOUDWATER Are We Unique? Imperial IPA///
ALSO... NEW POHJALA!!!
Tuk Tuk Milkshake IPA 5,3% collab with Collective Arts Brewed with Alphonso Mango and Blood Orange, like a lush zesty mango lassi!
Prenzlauer Berg Raspberry Berliner Weisse 4,5% Tingly, rich and sour like a liquid meringue nest! Stay tuned to Twitter for deets
\\\ J is for Jura ///
\\\ JURA - HOME OF VIN JAUNE AND SO MUCH MORE ///
The smallest of French wine regions, Jura, compensates for its size with a quality and diversity of excellent and occasionally esoteric wines. Pre-phylloxera the region was home to 40 grape varieties but now holds just 5 main grapes: Savagnin, Poulsard, Trousseau, Pinot Noir and Chardonnay. While most fruit goes to table wine there is increasing interest in the local fizz, Cremant du Jura.
Of course we all know the mainstay of the region to be Vin Jaune, yellow wine, which could be perceived to have parallels with sherry, fermenting on its flor (dead yeast cells) and spending no less than 6 years and 3 months in oak before going to bottle. During this time evaporation leaves roughly 62% of the wine still in the cask which is why it is sold in specially made 62cl bottles. The wines tend to be nutty and salty, almost peaty, match very well with hard cheeses, and are generally associated with truly outstanding length and complexity.
A much smaller production but equally as interesting is the Vin de Paille, where the grapes are aged through winter, pre-fermentation, either as whole bunches hung up or on beds of straw, to dry the fruit and concentrate sugars and flavanoids. After fermentation the wine is then barrel-aged and offers a very sweet, very complex wine of deep colour with flavours of walnuts and raisins.
So, come down a try our well-appointed selection from the wonderful region of Jura
And here are some of the magic bottles we have selected from the region:
NV Cremant Du Jura: A rich, bright bubbles with lemon, vanilla and buttery pastry with hints of aromatic spice and honeyed almonds all adding to the velveteen mouthfeel. A small amount of Vin Jaune is added during dosage bringing an extra layer of complexity to this already excellent wine.
Fruitiere Vinicole D’Arbois Love Poulsard Arbois 2017:
A vibrant fresh little number, redolent with bright red berries and subtle nuances of woody herbaceous undergrowth, new leather and warm spices hinting happily in the background. "A tribute to a variety whose finesse is only matched by its originality.
Fruitiere Vinicole D'Arbois Savagnin 2011:
Rich walnuts, warming almonds, clean lemon zest, and fresh vanilla pods combine in harmony to give this wine a subtle lightness. Aged in barrel with flor for four years this wine has been called the younger relative of Vin Jaune
Chateau-Chalon En Beaumont Vin Jaune 2006:
A touch more rounded than the usual Vin Jaune, this bottle displays dried fruits, toasted walnuts, herbal touches, meadow honey and tickles of petrochemical tariness with an acidity that carries the finish for as long as any other wine. We suggest that this is an acquired taste but truly a special experience.
\\\TALES of COCKTAILS///
The Yellow Wolf 45ml Sea Wolf White Rum 30ml Chateau-Chalon En Beaumont Vin Jaune 15ml Honey Syrup (1:1) 15ml Fresh Lemon Juice 15ml Egg Whites
So, this is a distinctive riff off of James Crinson's magnificent Te Anaka cocktail, but i don't think he'll mind the dedication. The brightness of the rum sits beautifully against the musty age of the vin jaune and is all perfectly balanced by the flavour carrying sugar and acidity, all bounded by the egg whites giving the drink a silky smooth texture. A true contemporary classic.
Just the usual for this one folks. Hard shake, double strain, soooo much ice. The only thing to mention is egg whites: you are consuming raw eggs here and aversion is understandable. Leaving it out will only affect the texture not the flavour, no worries. If you are using them then choose your sources wisely. In the shaking you can go for a dry shake before adding your ice to add some extra loft to the drink. Have fun and see you next week.
Plus we've got tonnes of other things.