The state offers refreshing bottles of Riesling,.
Food & Wine / Fusion Verjus.“Verjus is a tart grape juice pressed from underripe wine grapes — which gives it racy acidity and little to no sugar,” says Adam Chase, who runs Adorn Bar & Restaurant in the Four Seasons Hotel Chicago.. And Clint Rogers, general manager of The National in Colorado, agrees with Chase that this Napa Valley-made verjus is an excellent spritz choice.
“It’s made by chefs, and bartenders have embraced it, too — it adds acidity and balance to both zero-proof and full-octane cocktails, and an undertone of green wine notes.”.Giffard Aperitif Syrup ($24).Food & Wine / Giffard.
Giffard, a French producer of botanically-minded liqueurs and syrups, also creates a dedicated, nonalcoholic aperitif syrup.It’s a staple for Keenan Davis, bar director at Che Fico in San Francisco.
“We find the bitterness and spice complexity works perfectly in a spritz,” he says.
His Strawberry Spritz uses Giffard Aperitif, a strawberry and white balsamic gastrique, soda, and lemon.Meanwhile, in a large skillet, melt the butter.
Add the mushrooms and shallot, season with salt and pepper, and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes.Scrape the mushrooms into the risotto and stir in the cheese and parsley.
Intense, blackberry-scented red from Rosso Conero in Italy's Marches region..Originally appeared: February 2009.The white elephant gift exchange will be here before you know it, so it's a good idea to get ahead while quick delivery is still an option.
(Editor: Quick Monitors)