The developers say “We aim to be the world’s most comprehensive, up-to-date, and authoritative source for online wine information”. It’s not for comparison shopping but for learning research. They have built their database by indexing 36,000 sites and 11,000,000 pages so far. It is only a beta version at present and they welcome comments for improvements and suggestions for inclusion.

The search engine came about as a result of studying for the WSET Diploma qualification when they realised how difficult it was to find trustworthy, relevant and up to date information on the internet so they set about making a site where they could share their bookmarks with others. It’s a good example of where an obsession has turned into a business although I think the only income so far comes from donations as there is no sponsored advertising.

I’ve added it to my blog and am looking forward to it helping me with my Diploma studies.

The Douro Valley in Portugal is a spectacular landscape of steep terraces carved into granite hills sloping down to the banks of the Douro River. Although famous for Port, sweet fortified wines, my preference leans toward very dry reds (no fruit bombs, please!).

So I was thrilled to find the inexpensive but tasty Porca de Murca 2005 from producer Real Companhia Velha. Made from a blend of indigenous grapes it is rich ruby in color and medium bodied with subtle notes of cherry and black berry and a pleasant, slightly astringent finish reminiscent of Darjeeling tea with just a hint of pepper and spice. Not bad for just $5 a bottle.

If you’re so inclined to explore the region, check out Like-A-Local and travel like a native!

Described as a ‘must attend for craft beer aficionados and foodies alike’, SAVOR will offer a memorable craft beer and food experience to a limited number of attendees under the Andrew W. Mellon Auditorium in Washington, DC.

There will be a reception-style sampling of your choice of 35+ sweet and savory appetizers and 96 craft beers from 48 breweries. Plenty of oppotunity to chat with the great and the good from the craft beer industry - brewery owners, brewers and representatives and such too. Plan to delight your senses with the diversity of flavors featuring some of America’s finest craft beers and culinary combinations (see Beer & Food Pairings) at this grand tasting experience. Enjoy a reception-style presentation of 35+ sweet and savory appetizers.

There will be no tickets available at the door. All tickets must be purchased in advance.

According to them ‘toast water’ was a restorative drink during the 18th and 19th centuries and a highly popular one to boot. It was made by pouring boiling water over toasted bread and left to infuse until cool. It was then strained and drunk. Such were its perceived health-giving properties, that it was often used when drinking to someone’s health.

Hence our current tradition of raising any glass as a toast to someone.

We have a few spaces for writers here at The Spirit World - whether your love is wine, beer or spirits your words could soon be seen across the world via this website. Your knowledge does not have to be encyclopedic as a well written style and enthusiasm count for more.

We have need of coverage of the drink press via the monthly magazines, of vineyard visits, of web-retailer reviews, of the top-notch drink blogs, of food and wine matching, of topical news items plus so much more.

If you fancy joining our happy band, are active enough to contribute a minimum of two posts a month why not drop us an email with an example of your writing? Please include the topics you would like to cover and a little background on yourself.

Yoichi 20-year-old is the first variety outside Scotland to win the coveted single malt award from industry bible Whisky Magazine, scotching the hopes of dozens of other varieties, including last year’s winner, Talisker 18-year-old, from the Isle of Sky.

Yoichi, which is distilled near Sapporo City on the Japanese island of Hokkaido and sells for up to £150 a bottle, was praised by judges for its “amazing mix of big smoke and sweet blackcurrant“, “explosive aroma” and “big, long and sweet finish“, reports the Sunday Times.

In fact, Japanese whisky makers, traditionally sneered at by connoisseurs, were celebrating a historic double, after Suntory Hibiki, the brand advertised so unenthusiastically by Bill Murray’s character in Lost In Translation, scooped the prize for the world’s best blend.

The winning Fuller’s beers were: Fuller’s ESB, a brewing style created by Fuller’s over 30 years ago; and, Fuller’s Vintage Ale, another seasonality special style created and perfected in the 1990s.

The celebrated World Beer Cup awards were presented Saturday, April 19, 2008, at the close of the annual conference. Fuller’s competed against 1,500 brewers and beers from nearly 70 countries from five continents.  Beers were judged by a distinguished panel of 120 international judges, most of whom are acclaimed brew masters. Medals were awarded to brewers from 21 countries including a few countries that have gone largely unrecognized in past years, such as Bolivia, Japan and Italy.

Image from the Fullers Website intro page.

The focus of this year’s conference was whisk(e)y, so we gathered in Louisville, Kentucky. After a day of distillery and cooperage tours (followed by cocktail and spirit tastings galore), we gathered at Huber’s Orchard and Winery (the home of the Starlight Distillery) across the border in Borden, Indiana for a series of sessions about distillation and the liquor industry. Here are a few highlights from the conference:

Informal Product Tastings
Both at the start and later in the conference, we had opportunities to try each other’s products and talk about what we’re doing. The first night, a group of whiskey producers (and one rum) poured samples for other attendees and talked about their products and companies. This group is very informal, and everyone is very approachable, which makes for a really fun and informative tasting.

A couple of days later, many folks brought their products to the conference for more tasting and discussion.

Cooperage Tour
This was my second tour of a cooperage, and they are fascinating places if you like whiskey. This year, we went to Independent Stave’s cooperage in Lebanon, KY. Unfortunately, they did not allow photographs within the cooperage, so I’m substituting a photo from the Bluegrass Cooperage.

These places are very loud, with lots of big machines and quite a few men running them and ensuring the process goes smoothly (didn’t see any women, I looked). Starting from logs, they season the staves and then dry & process them to form barrels. It’s a fairly complex process, and each distillery requires different levels of wood seasoning and barrel char.

Tasting with Parker Beam
We toured the Makers Mark distillery in Loretto and also visited Heaven Hill’s facility in Bardstown. Both are beautiful,and we had great weather. At Heaven Hill, we were treated to a private tasting with master distiller Parker Beam (pictured). He walked us through a tasting of Bernheim Wheat Whiskey and the Evan Williams Single Barrel.

Craft Whiskey Distillers Panel
After our day of tours, we gathered for a day of focused conference sessions. The Huber facility is beautiful and suited our conference beautifully. They have a still on the premises, which was running throughout the conference, and they have a really nice conference space (and don’t miss their fried chicken, its fantastic). The first panel discussion, about craft whiskey distilling, included Jess Graber from Stranahan’s Whiskey in Colorado, Ralph Erenzo from Tuthilltown Spirits in New York, Don Poffenroth from Dry Fly Distilling in Washington, and Rick Wasmund from Copper Fox Distillery in Virginia. Bill Owen from the American Distilling Institute led the panel discussion.

These four talked about their challenges in getting started (and their financial investments), their current outputs, and some of the lessons they have learned along the way. All were forthright, painting a true picture of what their experience has been in starting their distilleries and selling their products. This session was a real eye-opener for everyone in attendance, especially those who were new to artisan distilling.

Jim Murray Tasting
One afternoon, half of us were led in a blind whiskey tasting by Jim Murray. Each whiskey was a surprise - it was not in fact what your palate suggested it was. The biggest surprise for me was the last whiskey we tasted. It was rich, complex and a bit peaty – it tasted like a well-made single malt Scotch that had probably aged for at least 12 years.

What was it? A 3-year old whiskey made in India(!). Mr. Murray said that because of the extreme heat in Bangalore where the whiskey is made, the aging process goes much faster. In fact, he said that with just 2 more years in the barrel, this whiskey would be undrinkable. The whiskey was called Amrut cask strength, and I would highly recommend seeking it out if you can find it.

Evening Meals and Cocktails
After the tours and conference sessions were over, many of us ventured out into Louisville for dinner, cocktails and conversations. It was a great opportunity to talk informally and get to know each other better. There were a lot of fun times, a lot of laughter, and great memories.

We had a great meal at Jeff Ruby’s (in-house dry aging), and a great meal and great cocktails at Proof on Main (bar in the photo). If you go to Louisville, go to the Old Seelbach Bar for a drink or two – I recommend the Speakeasy Select bourbon & rye. They are the house brand at the Seelbach, and I couldn’t find them anywhere else.

All in all, a wonderful experience. I learned a lot, made some new friends and had some great times. What more could you want from a conference?

For more details on the conference, check out the more detailed day-by-day summary on my personal blog, Thinking of Drinking and visit the American Distilling Institute website.

As whisky critic Jim Murray put it, “I can tell this conference is going to change the way things happen. There is a fascination…. You are the new frontier.”

Where to begin? The conversation among the Institute’s informal board on how to create a definition of “craft” distilling was spirited yet respectful of the need to assess the viewpoint of the membership. The judging panel for the Institute’s product awards, when confronted with the array of whiskeys submitted for the contest, scrapped the original whiskey categories and spent hours and hours deliberating over what new categories they had to devise in order to fairly judge the nascent industry’s offerings. And everywhere one turned, members discussed every aspect of the distilling process, freely sharing their information and experience and loving what they do.

Who are these distillers of the New American Whiskey? While the established U.S. whiskey industry is concentrated in Kentucky and Tennessee, makers of craft whiskey come from all over. Jess Graber of Stranahan’s Colorado Whiskey established his distillery in Denver. Ralph Erenzo and Brian Lee make four types of whiskey by the Hudson River under the Tuthilltown Spirits label. Rick Wasmund malts his own barley at The Copper Fox Distillery in Sperryville, Virginia. These three distilleries represent a much larger number now producing or in development.
Of course, attendance was not limited to makers of whiskey. Guy Rehorst of Great Lakes Distillery and (The Spirit World’s own) Sonja Kassebaum of the North Shore Distillery brought their wonderful gins and vodkas. Germain-Robin in California, the first artisanal distillery to open since Prohibition, sent master distiller Joe Corley. It was impossible to overlook Huber’s Starlight Distillery, which hosted the working sessions of the conference and provided demonstrations with their small column still.

The future of American spirits will be one of innovation, variety and craft. As with microbreweries beginning a couple decades ago, some of these distilleries may fail as businesses and others will succeed brilliantly. But as a movement they are breaking the hold that the giant industrial distillers have on what whiskey and other spirits are really about.

An Organic and Biodynamic Wine Cellar Created by Scott Pactor of West Chelsea’s Appellation Wine & Spirits

Bright, Modern, and white, it’s exterior wall of glass, Appellation Wine & Spirits – in eco chic, delightfully designed West Chelsea, is the first Biodynamic Wine Boutique in New York City.

Opened in September 2005, Appellation has established itself as a destination, as well as an outstanding contribution to the neighborhood – with a curatorial approach, boutique spirits, and exquisite customer service.

Amid the flurry of beautiful, but utterly lovely customers, Scott Pactor, owner and curator, designed a definitive nearly completely biodynamic signature collection.

Defining Biodynamic as “organic further” or grown within “an enclosed ecosystem”, Mr. Pactor explained that this creates both self sufficiency and “energy that’s used is much less then if drawing on resources from outside”.

While environmentalists whirl in a significantly smaller ecological footprint, the health conscious, confident of the wines purity – there are no synthetic imports such as fertilizers or pesticides – can absorb their antioxidants without chemical baggage.

The dedicated or aspiring connoisseur, however, will be most satisfied:

“The wines produced have a sense of place and are the best example of the grape. This gives you the best starting point to make a wonderful wine”.

Generous with his knowledge, Mr. Pactor has an unintimidating and contagious method of educating and encouraging ones appreciation of wine.

Chosen for a harmonious balance of aromatics, acidity, and alcohol – with a broad basis of aromatics, bodies, and style, these twelve artisanal bottles of wine, and a thirteenth of champagne, will form the basis of your personal cellar.

Arranged light to full, with countries grouped together, and a generously varied price point:

Itsas Mendi
Bizkaiko Txakolina
$17.99
Organic
Vintage: 2006

Delightfully light, slightly bubbly, this is a refreshing Basque specialty.

Guy Bossard
Muscadet Sevre et Maine
Cuvee Classique
$14.99
Biodynamic
Vintage: 2006

With a subtle citrus character and pronounced saline, mineral, and almond notes, this is pleasantly round, with a long finish – and racy acidity on the palate. Pair with oysters.

Nikolaihof, Vom Stein Federspiel
Wachau
$31.99
Biodynamic
Vintage: 2005

Smoky mineral notes and acidity, produced by the oldest biodynamic property in the Wachau, the perfectly unique traits of this Riesling make it worth ageing five to ten years.

Vila Marija
Brda
$13.99
Biodynamic
Vintage: 2006

A medium bodied Pinot Grigio, with Honeydew, herbaceous, and mineral notes, from younger vines in Slovenia, with hints of butter and cinnamon.

Francois Chidaine, Clos Habert
Montlouis sur Loire
$29.99
Biodynamic
Vintage: 2005

Expressive aromatics of green apple, mineral, and talc notes – joined by acidity and a hint of sweetness, this Montlouis is created from over sixty year old vines. Concentrated and delicate, pairing well with each course, from salad, to white meat, and finally cheese – ingredients from the farmers market make for a diverse and exciting experience.

Nuova Cappelletta
Barbera del Monferrato
$15.99
Biodynamic
Vintage: 2005

A delightfully unoaked Barbera with plum and earth notes, refreshing acidity, medium body, and approachable tannins – drink with an adventurous dish such as bagna cauda.

Domaine St. Nicolas
Fiefs Vendeens
$18.99
Biodynamic
Vintage: 2005

Graphite and black cherry on the nose, this divine Pinot Noir is medium bodied and refreshing – from an obscure Loire Valley appellation.

Domaine Jean-Louis Chave
Hermitage
$199.99
Organic
Vintage: 2004

From a family winery founded in 1481, this slow maturing wine is made to age over the next one or two decades – in high demand, with few bottles coming into the United States.

Descendientes de J. Palacios, Petalos
Bierzo
$21.99
Biodynamic
Vintage: 2006

Dense with violet, pepper, spice and earth notes, this homage to Alvaro Palacio’s father is from the Mencia grape, which flourishes in Bierzo.

Chono
Maipo Valley
$12.99
Biodynamic
Vintage: 2006

Medium hard tannins, dark fruit and spice. Originally found in Bordeaux, the Carmenere grape, rendered virtually extinct from the Phylloxera pest, now thrives in Chile.

Patianna, Fairbarn Ranch
Mendocino
$33.99
Biodynamic
Vintage: 2004

Luscious aromas of black fruit, plum, coffee, and cocoa powder, with soft tannins – this Demeter certified warming wine from the Syrah grape pairs beautifully with rich cuisine.

Benziger, Tribute
Sonoma Mountain
$71.99
Biodynamic
Vintage: 2004

This bold but balanced cabernet blend of black fruit, herbs, coffee, and chocolate requires time to breathe. Made with family pride, serve with a chocolate tasting or an elegant dinner.

Fleury, Brut
Champagne
$36.99
Biodynamic
Vintage: NV

A one hundred percent Pinot Noir champagne! Based in the Cotes des Bar, Fleury is the region’s first biodynamic producer. Non-vintage with red fruit, full body, toasty notes, finesse and nerve. A worthy gift.

Appellation Wine & Spirits
156 Tenth Avenue
New York, NY 10011
212 741 9474
www.appellationnyc.com
Ten percent discount on a mixed case

If you would like to learn more about the difference between conventional, organic, and biodynamic wine, Scott Pactor recommends “Biodynamic Wines,” by Monty Waldin.

Biodynamic Wines
by Monty Waldin
Mitchell Beazley imprint at Octopus Publishing Group
Currently reprinting
www.octopusbooks.co.uk

* Descriptions adapted from the informative cards available for each bottle at Appellation.