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Puff Lifestyle
Like the perfect cigar, the smoker’s lifestyle is one focused on enjoyment and relaxation. At Puff Lifestyle, we discuss all avenues of lifestyle - great hotels that are cigar friendly, fantastic wines, cigar friendly dining, cool gadgets, lighters that actually work, hand carved cedar humidors...you get the idea. But we also cover the down to earth lifestyle interests as well: the most enjoyable reasonably priced cigars, best vacations on a budget, and the best way to stretch a buck...which has never been more important. Nothing is off topic!
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A Brief History of Wine
Monday, 08 September 2008
Wine History
Wine was with us long before recorded history began; it has been said that
winemaking is as old as human civilization itself.
At present we have archeological evidence of wine going back about ten
thousand years. Ancient artifacts with identifiable wine residue have been
uncovered in many places, but based on the concentration of artifacts and the
diversity of sub-species of the wine grapevine now present, we believe that
winemaking began somewhere in the area known as the Transcaucasus (where
modern-day Georgia, Armenia, Azerbaijan, and parts of Turkey and Iran are
located.) Many of the social, religious, medicinal and ceremonial uses of wine
have their origins in the ancient world.
Wine was already a popular commodity among the wealthy and powerful in Ancient
Mesopotamia. King Hammurabi of Babylon included several articles regulating the
production and commercialization of wine in his celebrated legal code (c. 1760
B.C.)
The Egyptians also developed a sophisticated wine culture. The masses drank
beer, but wine production was a Pharaonic prerogative; the best wines were
reserved for the elite of Egyptian society. Wine urns in Tutankhamen’s tomb (c.
1350 B.C.) featured hieroglyphic "labels" with information including the
winemaker's name, the vineyard, the type of wine and the vintage (expressed as a
specific year in the reign of a particular Pharaoh.)
"Wine is life."
The prolific maritime traders of Phoenicia, on the eastern shore of the
Mediterranean Sea, were introducing wine (along with the phonetic alphabet) to
populations around the Mediterranean around 1,000 B.C. This practice was
continued by the Greeks and later by the Romans, who developed viticulture
throughout their Empire. Many of modern Europe's most famous vineyards were
originally planted during this period. The great physicians, philosophers and
poets of the classical world were lavish in their praise of wine; perhaps Petronius was the most succinct when he said
"Wine is life."
In the first century A.D. in Egypt, Coptic monks began the tradition of
winemaking in Christian monasteries. As the church gained wealth and power it
acquired or developed many of the great wine producing properties in Europe. The
Cistercian order, established in 1098 in France, emphasized a return to working
the land, and its growth in the ensuing period led to the spread of quality
grape varieties to regions around the continent.
When the Vikings first visited America (c. 1000) they named it “Vinland” because
of the profusion of wild grapevines they observed. Those vines were of a
different species, however (classic wine grapes are from the species vitis
vinifera; we can talk about grape varieties in a later column) and the American
vines yield grapes that aren’t well suited to producing wines in the traditional
styles (they can be - and are - used for winemaking, but they produce wines that
are different.)
Within a few years of landing in the Americas, the Spanish were taking
grapevines to their colonies in what is now Mexico; in 1524 Hernan Cortes
decreed that planting vineyards would be a condition of Spanish land grants.
Among other uses, wine was needed for religious rituals; the Spanish
missionaries planted their own grapevines, and eventually introduced winemaking
as far north as Sonoma in California.
In the 1600s, as colonization was extending wine production to various places
around the globe, advances in glassmaking technology resulted in cheaper,
stronger bottles, and cork came into use as a closure. This enhanced the
potential for storage and transport, thereby expanding wine's commercial
possibilities.
European colonists on America's East Coast had high hopes for a wine industry of
their own, but found that their imported grapevines generally didn't thrive due
to certain pests native to the eastern states. Some of those pests eventually
got back to Europe and devastated vineyards there; one in particular, phylloxera
(a kind of aphid that, in the larval stage, lives underground and attacks the
vines' roots) proved impossible to get rid of. After suffering terrible losses,
it was found that some American grapevines are resistant to phylloxera, and that
vitis vinifera vines could be grafted onto American rootstocks. With some
exceptions, that is now the practice worldwide.
Recovering a vineyard ravaged by disease is a costly and time-consuming process;
some producers were tempted to mitigate their losses by selecting grape
varieties and agricultural practices for rapid growth and high yield rather than
optimum quality. Beginning in the 1920s in France, regional organizations were
established which regulated the sort of grapes that could be planted and the
agricultural and winemaking methods that could be employed. The contemporary
incarnations of those organizations, whose stamp can often be seen on the back
label of wine bottles from traditional wine producing regions, are considered
guarantors of quality and authenticity, and provide an indication of the style
of wine one should expect.
Louis Pasteur (1822-1895) first explained that fermentation is not a
"spontaneous event" but rather a consequence of microbiological activity. Since
that time, we have learned a great deal about wine from a scientific perspective
and our understanding of the processes involved has given us some ability to
control them, leading to improvements in wine quality throughout the world. At
present there is more wine - and better wine - available than at any other time
in history. More people than ever before are enjoying good wine.
It is argued that excessive manipulation of natural processes to suit
mass-market demands has led to generic, "global" wine styles that reflect
winemaking technology rather than the land where the grapes are grown. There is
some truth to that argument, but as more and more consumers cultivate their own
preferences, I think that we will see renewed interest in diverse wines that can
offer us a broad range of enjoyment.
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What's Smoking in September
Monday, 01 September 2008
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Finally, an organization whose objective is to fight back; to protect us
from the further erosion of our rights as smokers; so that we may continue to
enjoy a simple, relaxing pleasure!
If you haven't joined Cigar Rights of America, you should. It's the best $30/per
annum you'll ever spend. Check their web site at
www.cigarrights.org
and sign up. Then check the schedule for the next leg of the "Freedom Tour," and
be sure to get there when a great bunch of cigar makers come to your city.
In the meantime, offensive assaults on enjoying the simple pleasure of a fine
cigar still claim a great deal of my time, to wit ...
CLICK HERE TO READ FULL STORY...
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What's Smoking in August
Wednesday, 06 August 2008
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I was down in Key West a week or so ago and I was reminded, once again,
how much Duval Street resembles Bourbon Street in New Orleans. One mad,
drunken, outdoor fraternity party, with people behaving as they would never
behave at home! But, they're pretty much just having a good time and letting off
steam. Nonetheless, it is not something that really attracts me, and I was
fortunate to find an oasis, a refuge, if you will, of tranquility and gentility,
when I walked into Grumpy's Cigar Shoppe at 335-F Duval Street
(1.305.295.0696), and encountered Steve and Larry, the proprietors.
My friend and colleague, Alan Kaye and I spent several hours at Grumpy's
enjoying good conversation, laughs, great smokes and all that one enjoys in the
civilized ambiance of ...
CLICK HERE TO READ FULL STORY...
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Rum & Cigars - A Match Made in the Caribbean
Tuesday, 29 July 2008
Some
of the best rum in the world comes from the same place as some of the best
cigars in the world.
Cuban cigars and Cuban rum have a worldwide reputation for
being the best.
What many people do not know is that other parts of the Caribbean and
Central America have surpassed the premium quality of Cuban cigars and rum.
Cigars from Nicaragua, Honduras and the Dominican Republic received better
reviews, awards and accolades than many Cuban cigars. Some of these cigar
brands from Nicaragua, Honduras and the Dominican Republic originated in Cuba.
Their owners fled to the other countries when Castro took over 49 years ago.
A similar situation occurred with Matusalem Rum. Matusalem and Company was
founded in 1872 in Santiago de Cuba. After Castro took over, the family was
forced into exile.
Family feuding began over control of Matusalem and the brand was neglected. In
the 1970's various groups struggled over control of the Matusalem brand. It
wasn't until 1997 that the once famous brand of rum from Cuba, now from the
Dominican Republic, was revived.
My personal favorite drink accompaniment for a cigar is rum.
I have enjoyed Matusalem Gran Reserva Rum many times in the past.
However, when the kind people at Matusalem asked me if I would like a bottle
to sample, I said yes. Even though I have had it before, I have a rule to never
pass up free booze, especially really good stuff.
Matusalem Rum is so good that it took the "Best Rum" award at the 8th annual
San Francisco World
Spirits Competition earlier this year.
When I surveyed some of my friends, colleagues and associates about their
usual drink accompaniment for a cigar, many said scotch, cognac, and coffee,
then rum.
If you haven't tried rum with a cigar, I strongly suggest you do. Rum &
Cigars are a match made in the Caribbean. They both come from the same
geographical area, so why not pair them up?
Tasting Notes for Matusalem Gran Reserva Rum
Color
Gran Reserva has a rich, golden color comparable to those found in the world's
best oak-barrel aged spirits. It's clear, brilliant red and amber tones come
from the Solera system of blending young and mature rums in oak casks.
Nose
Gran Reserva imparts a keen sense of its grace through its aroma of sweet
vanilla, molasses, caramel and plums. This lavish offering results in a mellow,
rich, subtle and exquisitely refined rum.
Taste
Superbly blended in the grand Cuban tradition, Gran Reserva offers a delicate
taste. Velvety smooth, with an exceptional bouquet and delicate flavors of
vanilla, molasses and caramel, its complex palate generates barely any heat.
Gran Reserva's satiny texture is that of a unique super-premium rum.
Finish
Gran Reserva's dry, toasty flavors take center stage before slowly ebbing away
in a long satisfying finish.
Drink Recipes
Mojito
2 oz. Matusalem PLATINO Rum
2 tsp. sugar
Fresh lime juice from ½ lime
Mint sprigs
Cubes or crushed ice
Soda water
Garnish with lime & mint sprigs
Mix lime juice & sugar in glass; stir until sugar is dissolved; add mint leaves
crushing them on the side of the glass; fill with ice; pour Matusalem PLATINO
Rum; stir again; top with soda water and garnish with lime & a sprig of mint.
Mojito Martini
2 oz. Matusalem PLATINO Rum
2 tsp. sugar
Fresh lime juice from ½ lime
Mint sprigs
Crushed ice
Soda water
Garnish with lime & mint sprigs
Mix lime juice & sugar in a shaker; stir until sugar is dissolved; add mint
leaves crushing them on the side of the glass; fill with ice; pour Matusalem
PLATINO Rum; shake well; serve in a chilled martini glass; top with soda water
and garnish with lime & a sprig of mint.
Havana
2 oz. Matusalem PLATINO Rum
2 oz. pineapple juice
1 tsp. lemon juice
Ice cubes
Garnish with a lemon twist
Pour Matusalem PLATINO Rum into a tall glass filled with ice cubes; add
pineapple and lemon juice; stir or shake well; garnish with a lemon twist.
Cuba Libre
2 oz. Matusalem CLASICO Rum
Cola
Ice cubes
Garnish with lime
Fill tall glass with ice; pour Matusalem CLASICO Rum; fill with cola and stir;
squeeze and drop in wedge of lime.
Casa Blanca
2 oz. Matusalem CLASICO Rum
1 tsp. triple sec
1 tsp. lime juice
1 tsp. maraschino
Ice cubes
Garnish with Maraschino cherry
Fill tall glass with ice; pour Matusalem CLASICO Rum; add triple sec, lime
juice, maraschino; shake or stir well; squeeze; garnish with a maraschino
cherry.
Cuban Punch
2 oz. Matusalem CLASICO Rum
Grenadine
Orange juice
Pineapple juice
Lemon-lime soda
Ice cubes
Garnish with lemon or lime twist
Fill tall glass with ice; pour Matusalem CLASICO Rum; fill with equal parts
orange & pineapple juice; add a splash of lemon-lime soda; add a dash of
grenadine; stir or shake well.
The Gran Rocks
2 oz. Matusalem GRAN RESERVA Rum
Ice cubes
Pour Matusalem GRAN RESERVA over ice cubes; garnish with wedge of lemon or lime.
Cuban Special
1 ½ oz. Matusalem GRAN RESERVA Rum
Juice from half a lime
1 ½ oz. Cointreau
1 ¼ oz. pineapple juice
Ice cubes
Using a shaker with ice cubes, pour Matusalem GRAN RESERVA Rum; add lime juice,
pineapple juice & Cointreau; shake well; strain into chilled cocktail glass;
garnish with a lime twist.
Cuban American
1 oz. Matusalem GRAN RESERVA Rum
¾ oz. lime juice
¼ oz. triple sec
½ oz. Bourbon
Ice cubes
Using a shaker with ice cubes, pour Matusalem GRAN RESERVA Rum; add lime juice,
pineapple juice & Bourbon; shake well; strain into chilled cocktail glass;
garnish with a lime twist.
Check out Matusalem's Web
Site Here
CLICK HERE TO READ FULL STORY...
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Wine Aromas and Flavors
Saturday, 26 July 2008
Wine Aromas
Wine Flavors
The label mentions "blackberry, cassis, mocha and
clove." ... You take a sip ... it tastes like wine ...
You have a good bottle of
cabernet sauvignon. The label mentions
"blackberry, cassis, mocha and clove." Your pinot noir is said to be
reminiscent of "strawberry, rose and autumn forest earth." The
chardonnay:
"pear and melon, with a hint of butter." That sauvignon blanc contains
"essences of citrus, passion fruit, and wild herbs."
You open a bottle, pour a glass, enjoy the beautiful color and aroma, and
take a sip. It smells and tastes like... wine. Are you missing something?
Where are all those flavors and aromas supposed to come from?
The descriptions may seem fanciful, but they are (or should be) based on
characteristics the wine actually possesses. An ability to identify
component aromas and flavors in wine is largely acquired through practice;
don't worry if they are not immediately obvious to you. If you want to,
you can learn to recognize them. Nobody is adding any
fruit flavorings ...
Grapes are the source of primary flavors and aromas in wine. Nobody is
adding any fruit flavorings; if the wine tastes a bit like another kind of
fruit, then perceptible quantities of specific chemical compounds (or
precursors of those compounds, which will later release the aromatic
compounds themselves) have developed in the grapes that are also found in
the fruit it resembles.
Just what the grapes taste like will depend on a number of factors. These
include varietal characteristics (that is, the kind of grape), vineyard
practices, the vintage (what happened the year the grapes were grown) and
the place where they were grown. The French term "terroir" refers
generally to the many features of a given place (including, but not
limited to, soil and climate) that give rise to particular characteristics
found in the wines produced there.
Secondary flavors and aromas are the result of winemaking, which includes
fermentation and any of a number of additional processes.
The primary fermentation converts grape juice into wine. That means yeast
cells metabolize sugar in the juice, releasing alcohol, carbon dioxide and
energy (in the form of heat.) Variables may include the sort of
fermentation vessel used, temperature, the yeast strain (or strains)
involved, and how much contact the juice has with the grape skins, to name
just a few; all of these factors and many others will affect the
development of the wine's flavor and aroma.Additional
processes may include aging the wine in barrels.
The porosity
of the wood can influence the wine's development significantly, allowing
it to mellow and integrate, and the wine can extract flavor and aroma from
the wood. Traditional barrel-making involves heating the staves around a
smudge pot, thereby softening them in order to form a water-tight
container. This also toasts the wood; a whole range of characteristics
associated with fine wine can result from its contact with the toasted
barrel. Variables may include the type and quality of wood, the degree of
toast (a lighter toast can impart toasty or nutty aromas, a heavier toast
can give sweet spice, coffee, chocolate, etc.), how old the barrels are (a
newer barrel will impart a stronger flavor; that may be desirable in a
strong wine, but could overpower the primary aromas of a lighter wine) and
how long the wine is left in barrel.
Further microbial activity can also change the wine. For example,
malolactic fermentation (or "ml") occurs when lactic bacteria consume the malic acid naturally present in wine and produce lactic acid. If this
happens in a controlled manner it can result in a pleasant, creamy texture
and softer acidity, although spontaneous ml can make the wine cheesy and
fizzy. Diacetyl, a chemical produced by malolactic fermentation, can give
the wine a buttery flavor, which is very noticeable in some chardonnays.
Most red wines go through ml; with whites it is a stylistic option. If the
ml is suppressed the wine will retain higher total acidity and more
"nerve."Wine continues to evolve as it
ages in the bottle ...
Once the wine has been bottled, it will evolve more slowly. Aromas that
develop as a consequence of chemical changes that occur in the bottle may
contribute to what is referred to as "bouquet." Strictly speaking,
discussion of bouquet (as opposed to aroma) is only applicable to older
wines, but the terms are sometimes used interchangeably.
Wine is a complex fluid. Many chemical compounds responsible for specific
flavors and aromas have been isolated and identified, and many others have
not. The notes on the back label are usually based on the subjective
reactions of tasters (normally they are not written by chemists) but they
should reflect the wine's physical properties.
In the column titled
Wine Tasting Basics we distinguished between taste
and flavor. Flavor and aroma are closely related; most of what we perceive
as flavor is actually aroma in the form of volatile compounds that reach
the olfactory bulb through the retronasal channel from the mouth instead
of through the nose. The physiological proximity of the olfactory bulb to
the frontal lobe of the brain, which stores memory, is said by some to
account for the remarkable ability of certain aromas to evoke memories and
emotions.Simply try different wines and pay attention to
what you smell and taste ...
There are many courses and publications available that are intended to
help cultivate an ability to identify and describe component aromas, but
the best advice I can offer is simply to try different wines and pay
attention to what you smell and taste. Give it some conscious thought and
talk about it with friends who share your interest. If you're really
serious, consider writing down your impressions. As you compare wines to
one another you will increasingly discern the characteristics that
distinguish them.
The
Wine Aroma Wheel, created by Ann Noble at the University of California
at Davis, is a useful tool that can help you acquire some of the standard
vocabulary used by many wine professionals and enthusiasts. It consists of
three concentric circles; at the center are twelve general categories such
as "fruity" or "chemical," then sub-groups like "berry" or "sulfur" and
finally specific aromas like "blackberry" or "skunk" (evidently, it
includes undesirable aromas associated with flawed wine as well as the
appealing sort you might find on a label.) Dr. Noble deliberately excludes
such common descriptors as "charming" or "sophisticated"; they can be
useful, but what do they smell like?
Most likely, some of the conventional descriptors will be unfamiliar to
you, and you may come up with some of your own that are not part of the
usual lexicon. That's normal; each of us has our own set of references
derived from our own life experience. The foods you like, the herbs and
spices your grandmother used in cooking, and the flowers that grow in your
area will all have aromas that resonate with you, even if you can't name
them. Many of us have a hard time identifying things we can't see; that's
why practice and deliberate attention are called for. A set of
standardized descriptors can help us understand one another better.
Analyzing aroma and flavor may not be a prerequisite for serious wine
enjoyment, but if you like wine I think it will add to your pleasure and
help you make good choices.
Cheers!
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