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Château de Brézé has a long and storied history, first being mentioned in texts in 1068, lauded by King René of Anjou in the 15th century and served at all the royal courts. In 1957, when the AOC of Saumur Champigny was established, the owner of Château de Brézé refused to be part of the appellation, saying that his estate's vineyards were the best and deserved an appellation all their own. And he was probably right. Unfortunately, the wines from those exceptional vineyards were terrible. Lucky for us, the winery sold in 2009 to Le Comte de Colbert, who recruited Arnaud Lambert from nearby Domaine de Saint Just to make the wine. He changed the vineyards over to organic farming and began producing truly stellar wines worthy of their source. The 2012 Château de Brézé Clos David is all estate-grown Chenin Blanc raised in stainless steel to preserve freshness. It has the slightly-oxidized note of a great White Burgundy and a lovely richness that allows it to pair with a variety of foods.

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Entries in caipirinha (1)

Friday
May282010

Caipirinha: The National Cocktail of Brazil

We have a national bird; the Brazilians have a national cocktail: Caipirinha. Perhaps this explains why they seem to know a lot more about having fun than we do. 

But we can try, right?

In San Francisco, Memorial Day weekend is celebrated with a Latin flare.  For three decades running, the Mission District - the historical and cultural "heart" of San Francisco - hosts one of the largest Latin Carnival festivals in the country over Memorial Day weekend.  Its a weekend of vivid colors, live performance, and non-stop dance.

A distant cousin to Cuba's Mojito, Caipirinha is made from cachaça (pronounced "ca-cha-za"), an alcoholic beverage distilled from fermented sugar cane juice.

Can't find your headdress? No worries, you can still samba in the streets and celebrate life with this easy to make summer cocktail!

Brazilian Caipirinha:

Ingredients:

2 oz Cachaça (try Ypioca Silver Cachaca)
1 quarter fresh lime
1 oz lime juice
1 bar spoon sugar

Directions:

Muddle spoon sugar and lime for 5 seconds. Add Cachaça and 1 oz lime juice. Shake the mixture and strain into a rocks glass over ice.  EASY!

Caipirinha with Basil (Created by Michael Waterhouse of Devin Tavern, NYC and courtesy of Beleza Brazil)

2 oz Beleza Pura Cachaça
1 quarter fresh lime
1 oz lime juice
1 bar spoon sugar
10 basil leaves
1 bar spoon white pepper corns
Garnish: Sprig of Basil

Muddle 1 bar spoon of white pepper corns - add sugar, 1 lime quarter and basil leaves – muddle for 5 seconds. Add Beleza Pura Cachaça and 1 oz lime juice. Shake the mixture and strain into a rocks glass over ice. Garnish with sprig of basil.

Tin Tin!

Posted by:

Chiara Shannon

Head Sommelier

Personal Sommelier Service | Tastings

email: sommelier@klwines.com